Pasta

Creamy Baked Mac & Cheese

By in GF Mains, Main Dish, Meatless, Pasta, Sides 7 Comments Tags: , , , , ,

mac n cheese

I’ve tried many mac ‘n cheese recipes in my time. Back in the day we used to live off the boxed stuff but I stopped buying them long ago. Which meant that we stopped having mac and cheese all together because none of them ever held up to our expectations. They never seemed as creamy or as flavourful as the stuff from the store.

I’m happy to say I’ve finally found our perfect recipe (obviously because I’m sharing it!). It’s super creamy, cheesy and flavourful, and as a bonus it’s very easy to throw together. It would make a great side for any ham you have leftover from Easter. Or, make it a one dish by throwing in some diced ham and veggies. We also love it alongside barbecued chicken drumsticks (or really any barbecued meat) with a hefty serving of veggies alongside. Barbecue season is coming up quick and I think this is a great side to have in your back pocket. It’s a definite crowd pleaser.

One time I accidentally browned the butter for the roux and it added an extra depth of flavour that we loved. Now I brown the butter purposely to add that extra nutty and rich flavour, but it’s definitely not a necessity if you prefer to skip that step.

Creamy Baked Mac & Cheese

I’ve had great success making this gluten free by substituting gluten-free brown rice pasta and gluten-free all purpose flour, so feel free to experiment with this recipe if gluten is an issue for you.

  • 2.5 cups elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon mustard powder
  • 2 cups milk
  • 2 cups cheddar cheese, divided

Cook macaroni in a medium-sized pot, according to package directions, until tender but firm (al dente). Drain and set aside. In the same pot melt the butter over medium heat (allow it to brown if desired). Add flour; cook and stir for one minute. Stir in salt, pepper and mustard. Slowly stir in milk, a bit at a time, whisking between each addition to avoid lumps. Bring to a boil, cook until thickened, stirring often. Remove from heat and stir in 1.5 cups cheese. Add macaroni, stirring to evenly coat. Pour into a 2 quart casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 375ºF for 20 minutes or until filling is bubbly and cheese is browned. Allow to cool 5-10 minutes before serving.

Makes: 6 servings (as a side dish)

Shortcut Potato & Cheese Perogies

By in Main Dish, Pasta, Pork, Thanksgiving 3 Comments Tags: , , , , , ,

Shortcut Potato & Cheese Perogies

Potato and Cheese Perogies have got to be one of my favourite comfort foods and homemade is THE best! But, they”re so much work. You spend all afternoon making them only to have half of them eaten at dinnertime.

I used to get together with my sister-in-law and we”d make big batches of cottage cheese perogies together. That definitely made the whole experience a lot more fun and worthwhile, but it”s still not something I would want to do every week.

I grew up with homemade perogies and I honestly don”t know how my mom did it. Three growing boys and one growing girl (with an appetite to rival the boys). Yikes! It must have been like slave labour. And yet she did it. And, every week she would bake fresh buns and bread out the wazoo. How did she ever find time to make homemade pizza pops on top of it all? She was (is!) wonder woman, I tell you.

I came up with this recipe one day when I was really craving homemade perogies but I didn”t have the time or energy to conquer them. You can use this same method with any of your favourite perogi fillings.

All you do is cook up some cannelloni, cut them in half, pipe in some filling, cover and bake for 20 minutes, top with your favourite toppings, bake a little longer, and you”ve got yourself some homemade perogies!

Since my favourite filling is potato and cheese, and since many people will be looking for ways to use up their Thanksgiving mashed potatoes, I thought I would head in that direction this time around. I topped mine with an easy Ham and Garlic Cream Sauce. Heavenly.

Now you can have homemade perogies on a weeknight, made from scratch, and your children will think you”re wonder woman. ;)

Note: I like to keep the peel on my mashed potatoes when I make them just for us, because that”s where most of the nutrition is. If you do the same, know that those potatoes will work fine in this recipe.

Shortcut Potato & Cheese Perogies

The perogies will only be as good as your mashed potatoes, so make sure they”re well seasoned and delicious before you begin.

Filling

  • 2 cups leftover mashed potatoes, warmed

  • 1 cup grated cheese (cheddar is yummiest)

  • 1/4 teaspoon onion powder

Pasta

  • 12 cannelloni, cooked according to package directions and cut in half width-wise.

Sauce

  • 1 tablespoon butter

  • 2 garlic cloves, minced

  • 3/4 cup heavy cream

  • 1/4 teaspoon salt

  • pepper, to taste

  • 1/2 cup chopped ham

Mix together filling ingredients. Place in a large resealable plastic bag. Snip off the corner of the bag and pipe the filling into each cannelloni half, until full. Place, in a single layer, in a 10 cup casserole dish and cover with foil. Bake at 350º F for 20 minutes.

Meanwhile make the sauce: Melt butter in a small saucepan, add garlic and cook for 1 minute until softened. Add cream, salt and pepper. Bring to a boil and simmer for 15 minutes to reduce.

Once the filled cannelloni are done baking, remove from oven, sprinkle with ham and pour sauce over all. Bake, uncovered, for 10 minutes, or until sauce is bubbly.

Serves: 4

Homemade: Hamburger Helper (Beef Stroganoff)

By in Beef, Homemade, Main Dish, Pasta 7 Comments Tags: , , , , , ,

hamburger helper poloroid

Hamburger Helper reminds me of my dad. When I was a kid and Dad was cooking you almost always knew it would contain ground beef. His specialty was a concoction of ground beef and cream of mushroom soup served over rice. I always looked forward to it whenever he made it and it tasted very similar to the hamburger helper that we also had occasionally. That’s what I was thinking of when I created this recipe.

It’s just as easy to throw together as the boxed stuff and the taste is very similar, but just so much better. And, just like the boxed kind this recipe receives zero points for attractiveness. But taste trumps looks right? I think it tastes just as good heated up throughout the week, as leftovers, as it does the day it’s made.

If you have someone that loves Hamburger Helper but you’d like to get them to try a healthier version, give this recipe a go. It’s a quick and hearty weeknight meal that’s sure to please the beef lovers in your family.

One-Pot Beef Stroganoff

Whole grain pasta may take longer to cook and may need slightly more water than indicated below.

  • 1 pound extra-lean ground beef
  • salt and pepper, to taste
  • 1/2 onion, chopped
  • 2 cups water
  • 2 cups sliced mushrooms
  • 2 beef bouillon cubes (organic if possible)
  • 4 cups macaroni (or other spiral pasta)
  • 1 tablespoon worcestershire sauce
  • 1 cup sour cream

Heat a large non-stick skillet over medium-high heat. Add a bit of oil, brown beef and onion; season with salt and pepper. Cook until beef is no longer pink.

Add remaining ingredients except sour cream. Bring to a boil. Lower heat, cover and simmer, stirring occasionally, for 10-12 minutes or until pasta is just cooked and water is absorbed (add additional water if necessary).

Stir in sour cream. Heat through.

Makes: 6 servings

Quick Chicken Parmigiana

By in Fall, Main Dish, Pasta, Poultry, Valentine's 12 Comments Tags: , , , , , , , ,

chickn parmigiana

I used to not be a fan of chicken and tomatoes together. There was something about it that just seemed off to me. Give me cream with my chicken and tomatoes with my beef! That’s what I used to think. I’m not sure what changed my mind.  I guess a part of growing up is that your palate begins to change and things you didn’t like before suddenly become appealing.

I’ve been making this dish for quite a few months now. It’s one of my absolute favourite things to eat. Every time I eat it, it tastes even better than I remember and I wonder why I don’t make it more often (because I’m too busy trying new recipes, that’s why!).

This Chicken Parmigiana is not authentic and to be honest I haven’t found an authentic recipe that I’ve liked… yet. But the pictures always look so tasty that I had to give it a go on my own. This version is faster, through the use of homemade shake’n bake, and healthier, since we’re baking it in the oven rather than shallow-frying it in oil.

Basil is my must-have fresh herb. If you’re going to find one potted herb hanging in my kitchen, it will be basil. The flavour is so completely different then the dried variety and you can use it in so many different dishes, that it won’t have to go to waste. We use it most often in this dish, BLT Chicken Burgers, Spaghetti Bolognese, Sun-dried Tomato, Feta and Basil Bruschetta and Basil and Prosciutto Chicken Cordon Bleu. Definitely a worthy purchase.

This meal comes together in under 30 minutes. It may be a step away from the original but what it lacks in fat it more then makes up for in flavour. It has become one of our favourite weeknight meals and I’m hoping it’s a hit with your family as well.

Quick Chicken Parmigiana

  • 2 boneless, skinless chicken breasts
  • 1/4 cup homemade shake’n bake
  • 2 tablespoons grated parmesan
  • 1 (500g) jar pasta sauce (or 1 2/3 cups)
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh basil
  • 250g spaghetti
  • sliced cheese, extra parmesan and basil

Cut chicken breasts in half widthwise to create 4 thin chicken breasts. Flatten with the heel of your hand until approximately even thickness. Mix together shake’n bake and parmesan. Coat chicken in shake’n bake mixture. Place on an ungreased baking sheet and bake at 400ºF for 10 minutes, or until cooked through.

Meanwhile, combine pasta sauce, garlic and basil in a small saucepan. Bring to a simmer and keep warm. Cook spaghetti according to package directions.

Once chicken is cooked through, remove and set the oven to broil. Top each chicken breast with a large spoonful of pasta sauce, a slice of cheese, some grated parmesan and a sprinkling of basil. Place under broiler until cheese is bubbly.

Serve spaghetti topped with pasta sauce and a chicken breast.

Makes: 4 servings

Shrimp and Couscous Paella

By in Main Dish, Pasta, Seafood 18 Comments Tags: , , , , , ,

couscous paella

When we had this for dinner the first time we couldn’t stop talking about it afterwards. Every half an hour or so one us would say “mmm.. supper was good.” Even Max would not stop eating it until every last bit was gone. I was a little disappointed that there were no leftovers because I was craving it again the next day (we halved the recipe). It’s a super quick meal to throw together on a weeknight and the flavours are outstanding.

Couscous has been a fairly new addition to our family’s table. We’ve only started eating it in the last year or so and I have no idea why. It’s so quick to prepare for a side or main and the pasta soaks up all the delicious flavours of whatever you cook it in. Traditional Paella (pronounced pah-e-yah) is made with rice but making it with couscous instead speeds up the cooking time considerably and is just a fun change from the norm.

This meal has a lot going for it. Not only does it take less than thirty minutes to throw together but it’s also a one pot dinner and fairly healthy too. Plus, I love anything that gives me the excuse to eat shrimp!

Do you eat couscous? What are your favorite ways to enjoy it?

Shrimp and Couscous Paella

  • 1 red bell pepper, chopped
  • 6 green onions, chopped
  • 4 garlic cloves, minced
  • 3.5 cups chicken or vegetable broth (2-14.5 oz cans)
  • 2 teaspoons ground coriander (optional)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound large shrimp, uncooked
  • 2 cups couscous
  • 2 cups frozen peas, thawed
  • 1 tablespoon butter
  • sliced almonds, to garnish
  • fresh parsley, to garnish (optional)
  1. In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.
  2. Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.
  3. Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.

Serves: 6

*If using cooked shrimp: add to broth and bring to a boil, just to heat through, before adding couscous. And, if you’re like me and forget to thaw the peas you can add them along with the shrimp. :)

Adapted from Light & Tasty.

Hoisin Chicken with Noodles and Green Beans

By in Main Dish, Pasta, Poultry 25 Comments Tags: , , , , ,

hoisin chicken

I felt like I was getting into a bit of a dinner funk a while back. I kept making the same sorts of things over and over. Different recipes but all in the same “genre”. I was getting bored and this recipe saved me. Well saved our dinner times anyways. :) It was the breath of fresh air I needed to wake me up and get me out of my rut.

It’s such a simple dish. The flavours. The preparation. The presentation. And yet, it packs a flavourful punch. More and more I’m loving recipes with simple, clean flavours. If there’s too much going on the flavours tend to get muddied, but when you keep the flavours simple they shine so much more. And, it usually means they’re quick to prepare, which is the case with this recipe.

I love the fact that this is made with ground chicken. It soaks up so much more of the delicious sauce and helps cuts down on the prep time. It also makes it a little different from most stir-fry recipes you come across, adding a little more variety to your dinner table.

The sauce is different from any recipe I’ve made before. Which is partly what inspired me to get out of my dinner rut and start looking for recipes that might be a little different then I might normally try. It’s not odd, just different. And, that makes me happy!

I am literally addicted to this dish and just looking at it makes me want more. I encourage you to give it a try soon!

Hoisin Chicken with Noodles and Green Beans

  • 300g green beans, cut in half
  • 1 (250g) package ramen noodles
  • 1/2 cup hoisin sauce
  • 1 small lime, juiced
  • 3 tablespoons sweet chili sauce
  • 1 pound ground chicken
  • 4 garlic cloves, chopped
  • 3 green onions, chopped
  1. Bring salted water to a boil in a large saucepan. Add green beans and cook for 10 minutes until tender-crisp. Add noodles to water in last 3 minutes of cooking time (or as long as the package dictates). Strain and set aside.
  2. Mix together hoisin sauce, lime juice and chili sauce. Set aside.
  3. Cook chicken in a small amount of oil until cooked through. Add garlic and cook one minute or until softened. Stir in hoisin mixture. Cook until bubbly and sticky. Stir in noodles, green beans and green onions. Serve immediately.

Serves: 4-6

Adapted from Good Food

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