Showing posts with label macaroni. Show all posts
“Greek-Style” ~ Macaroni Bake!!!
Ingredients:
29 oz. can of crushed tomatoes
18 oz. of frozen creamed spinach
8 oz. of feta cheese – crumbled
7 cloves of garlic – chopped
Healthy handful of Italian parsley – chopped
½ cup of chicken broth
Dash of ground nutmeg
Dash of salt
Dash of ground black pepper
1 lb. of your favorite macaroni
Olive oil – for drizzling
Heat a large frying pan with a drizzle of olive oil. Add the garlic and sauté until fragrant. Add the crushed tomatoes; simmer on low. Add the frozen spinach and parsley to gently thaw into the tomatoes on low. Add the ½ cup of chicken broth and continue to simmer
on low. Add the seasonings.
on low. Add the seasonings.
Prepare the macaroni as directed and drain. Do not overcook the macaroni!
Drizzle a little olive oil in a baking dish. Add the macaroni and the crumbled feta cheese and toss. Add the sauce and toss.
Preheat the Oven 350 degrees:
Bake for 25-30 minutes.
This is a delicious baked macaroni served with a nice side salad.
With Love,
Catherine
xo
Tomatoes, Chickpeas and Macaroni!!!
Ingredients:
1 quart of grape tomatoes
29oz. can of chickpeas – drained
10 cloves of garlic
1 large Jalapeño – with seeds
2 stalks of celery - chopped
1 cup of chicken broth
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
½ tsp ground cumin
Dashes of red pepper flakes
Juice of ½ lemon
1 lb. of your favorite macaroni
Olive oil
In a food processor place the tomatoes, garlic and jalapeño. Give a few good chops, leaving it a little chunky.
Heat a large frying pan with a few drizzles of olive oil and add the chopped tomatoes, garlic and jalapeño. Add the chopped celery and sauté while preparing the macaroni.
After simmering for a few minutes, add the chicken broth, drained chickpeas and seasonings. Just before serving add the lemon juice and a little more olive oil.
Place the macaroni in a large bowl with a drizzle of olive oil. Add the chickpeas and tomatoes and toss.
This is a wonderful side dish.
With Love,
Catherine
xo
Chickpeas with Barley and Macaroni!!!
Ingredients:
1 – 29oz. can of chickpeas - drained
4 stalks of celery – chopped
6 cloves of garlic – chopped
1 red onion – sliced
1 bunch of Italian parsley – chopped
1 package of instant barley
Juice of 1 lemon
4 tablespoons of olive oil
Dashes of red pepper flakes
Dashes of fresh ground black pepper
Dashes of sea salt
1 lb. of your favorite macaroni
Heat a large frying pan with a drizzle of olive oil. Add the chopped garlic, onion and celery to sauté until the onion is soft. Add the drained chickpeas and toss.
Prepare the macaroni and barley as directed. Add the barley to the pan with chickpeas and toss. Add a few tablespoons of the hot water from the macaroni to the pan and toss. Add the chopped fresh parsley and toss once again. Season again to taste.
Drain the macaroni and add to the pan and toss.
Combine the lemon juice with the olive oil add to the pan and toss.
This is a perfect side dish and may be served hot or cold.
With Love,
Catherine
xo
Baked Sweet & Spicy Red Pepper Sauce with Crushed Tomatoes!!
Ingredients:
5 long Italian peppers
28 oz. can crushed tomatoes
2 Jalapeño peppers
8 cloves of garlic – chopped
2 tablespoons of raisins
¼ cup honey
¼ cup vinegar
Handful of fresh basil – chopped
Dashes of red pepper flakes
Dashes of fresh ground black pepper
Dashes of sea salt
Dashes of dried oregano
Olive oil
Heat a griddle and grill the peppers whole until they are slightly charred. Let the peppers cool and then slice them. Slice the Jalapeño’s with the seeds.
Preheat the oven 350 degrees:
Place the sliced peppers, garlic, crushed tomatoes, raisins, basil, honey mixed with the vinegar and all of the spices. Drizzle olive oil over the sauce and place in the oven for 30-35 minutes.
Place this sauce over rice or your favorite spaghetti or macaroni. It will definitely be something you will want to make again!!!
With Love,
Catherine
xo
Macaroni & Olive Salad!!!
Ingredients:
1 box of your favorite macaroni
1 cup of your favorite pit-less olives
1 large zucchini – sliced
½ cup marinated red peppers – chopped
1 red onion – sliced
4 cloves of garlic – chopped
2 bunches of scallions – chopped
1 healthy handful of fresh Italian parsley – chopped
1 cup of drained black beans
Juice of ½ lemon
Dashes of red pepper flakes
1 tablespoon of butter
Olive oil for drizzling
Prepare the macaroni as directed and set aside.
Combine the olives, zucchini, garlic, red peppers, red onion and scallions in a bowl.
Heat a large frying pan with a drizzle of olive oil and a tablespoon of butter. Add the veggies and sauté until the onion and zucchini have softened a little. Add the black beans and toss. Add the macaroni and toss.
In a small cup combine the lemon juice with about two tablespoons of olive oil and pour over the macaroni. Add a few dashes of red pepper flakes and garnish with the fresh parsley.
Serve this salad warm or cold either way it is very good.
With Love,
Catherine
xo
Split Peas with Anchovies, Bacon and Macaroni!! Yeah!
Ingredients:
16 oz. package of dried split peas
2 oz. can of anchovies – in oil
1 bunch of fresh Italian parsley – chopped
5 cloves of garlic – chopped
4 stalks of celery – chopped
1 red onion – sliced
28 oz. can - crushed tomatoes
½ lb of bacon – sliced
1 cup water
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Dashes of dried oregano
Grated Romano cheese
Olive oil – for drizzling
1 lb. of your favorite macaroni
Heat a sauce pan with a drizzle of olive oil. Add the garlic, parsley, onion, celery and anchovies. Mash the anchovies with a fork in the pan. Sauté until the onion is slightly soft and add the crushed tomatoes. Add the split peas and simmer. As the split peas absorb the sauce, add the water as needed.
Heat a frying pan, add the sliced bacon and cook the bacon until slightly crispy. Add the bacon to the split peas.
Simmer on low for about 1 ½ hours or until the split peas are tender.
When the split peas are tender, prepare the macaroni as directed.
In a serving dish drizzle a little olive oil and add the macaroni. Add the split peas and toss. Grate the Romano cheese on top and a little more olive oil and serve.
This is delicious and perfect with a beautiful side salad.
Enjoy with Love,
Catherine
xo
Please! Don't forget to stimulate your mind and arouse your senses at:TMPLiterary
Macaroni Bake!!
1 lb. favorite macaroni
Healthy handful of cilantro
Healthy handful of Italian parsley
4 vine ripe tomatoes – sliced
8 oz. feta cheese – crumbled
2 cups fresh Italian bread crumbs – made from hard Italian bread
6 cloves of garlic – crushed & chopped
Tablespoon of capers plus a tablespoon of caper juice
Zest of ½ lemon
Juice of ½ lemon
Dashes of paprika
Dashes of sea salt
Dashes of fresh ground black pepper
1 cup milk
1 cup sour cream
Grated Romano Cheese
Olive oil
Note: Fresh Italian bread crumbs may be made from slicing the Italian bread, rubbing it with fresh garlic clove, a drizzle of olive oil and grilling it to a golden crisp. Grate fresh Romano cheese on it and when it cools run it through the food processor.
Preheat Oven 300 degrees:
In a large bowl combine the cilantro, parsley, feta cheese, bread crumbs, zest of the lemon, lemon juice, capers plus caper juice, grated cheese and seasonings. Combine the sour cream and milk and add to the bowl and mix.
Prepare the macaroni as directed:
Drizzle a little olive oil at the bottom of a baking dish and place half of the macaroni. Pour the mixture over the macaroni and place half of the tomato slices on top. Place the rest of the macaroni, the rest of the tomatoes and grate Romano cheese over the top, along with a drizzle of olive oil.
Place in the oven for 20-25 minutes.
This is a wonderful side dish or main course.
Enjoy with Love,
Catherine
xo
~
P.S. Please tickle your senses with a delightful read from my kids writing blog at: TMP Literary
Macaroni Bake!!
Macaroni Bake!!
Macaroni with Chopped Spinach, Zucchini & Chick Peas!
Ingredients:
6 zucchini – sliced fairly thin
7 cloves of garlic – crushed & chopped
2 vine ripe tomatoes – chopped
1 medium red onion - chopped
1 healthy handful of Italian parsley – chopped
1 – 9oz. box of frozen chopped spinach
1 – 29 oz. can of chick peas – drained
1 – 8 oz. chunk of feta cheese – crumbled
Juice of 1 lemon
Dashes of sea salt
Dashes of fresh ground black pepper
Grated Romano cheese
Olive oil – for drizzling
1 box of your favorite macaroni
Heat a large frying with a drizzle of olive oil and add the zucchini, garlic and onion. Let this sauté until the zucchini start to become transparent. Make room in the middle of the pan and place the frozen spinach and let this melt. Add the tomatoes. Let this continue to sauté until the spinach is completely incorporated. Add the drained chick peas and the lemon juice and toss
Prepare the macaroni as directed on box, drain, add to the pan and toss.
Drizzle olive oil over and grate fresh Romano cheese.
This will be a delicious main course or a great side dish.
Enjoy with Lots and Lots of Love,
Ciao Bella,
Catherine
xo
Macaroni with Chopped Spinach, Zucchini & Chick Peas!
What a Macaroni Dish!! I Don’t Know What to Call It, But Really Good!!
Ingredients:
2 lbs. chopped fresh chicken
9 oz. frozen creamed spinach
1 bunch of fresh cilantro – chopped
5 cloves of garlic – crushed & chopped
½ red onion - chopped
2 vine ripe tomatoes – chopped
1 tsp. chicken bouillon – (such as Vegeta) plus ½ cup of water
½ cup of sour cream
½ cup of milk
4 slices of Italian bread rubbed with a garlic clove
Olive oil
Romano cheese for grating
1 box of your favorite macaroni
Heat a griddle. Rub the Italian bread with a sliced garlic clove and drizzle with olive oil and let it become a beautiful golden.
Prepare the macaroni as directed and set aside.
Heat a large frying pan with a drizzle of olive oil and place the chopped chicken meat in the pan to sauté. When the meat is almost cooked add the cilantro, frozen creamed spinach, onion and garlic to sauté with the meat. Add the tomatoes and continue to sauté. Add the ½ cup of chicken broth and toss.
Break up the bread, add it to the pan and toss.
Combine the sour cream with the milk and stir, add to the pan and toss.
Add the macaroni and a drizzle of olive oil and grated Romano cheese and toss.
My kids loved this; I hope that you will too. Imagination is funny!
Enjoy with Love and Laughter,
Ciao Bella,
Catherine
xo
Ground Chicken Macaroni