Sure to Please Mac & Cheese

Ever get tired of the same old mac and cheese?  Try this creamy, mild macaroni and goat cheese dish that even children will love...then dress it up a little to make mom and dad happy!

KooBoo Macaroni and Goat Cheese 

12-16 oz. Elbow Macaroni (or any other fun shape)
2 tbsp. Butter
2 tbsp. Flour
2 Cups Milk
8 oz. Goat Cheese
8 oz. Monterey Jack Cheese (try substituting sharp cheddar)
Salt and Pepper (To Taste)
1/2 Cup Bread Crumbs
1/4 Cup Pine Nuts
1 Red Bell Pepper (Diced)
Fresh Basil (Torn)

Start by boiling a large pot of water for the macaroni.

In a large saucepan, melt butter over medium-low heat.  Stir in flour until well blended.  Gradually add milk, stirring constantly.  Continue cooking and stirring until slightly thickened.  Add salt and pepper.  Stir in goat cheese and monterey jack cheese.  Continue cooking and stirring until cheese has melted.

Stir in drained macaroni.

Preheat oven to 350.  Transfer to baking pan and top with bread crumbs.  Bake for approximately 30 minutes.

For a grown up taste top with diced bell peppers, basil and pine nuts.

Creamy Roasted Garlic and Peppercorn Sauce

I made this pasta sauce for just a subtle side to my garlic chicken. I served it over whole wheat pasta and was also very good poured over the chicken breasts.

KooBoo Creamy Roasted Garlic and Peppercorn Sauce

1 Head of Garlic
1 Tsp. Olive Oil
2 Tbsp. butter
1 1/2 Tbsp. Flour
1 1/2 C. milk
1/2 Tsp. Salt
1 1/2 Tbsp Ground Mixed Peppercorns
1 Tsp. Ground Nutmeg
1 Tsp. Basil

Preheat the oven to 325. Slice the top of the head of garlic so the tips of the cloves show. Place garlic in a small baking dish, in the baking dish add a small amount of water (enough to cover the bottom of the dish). Pour 2 tbsp. of oil over the garlic and cover with foil. Bake in over for 45 minutes. Meanwhile, heat last of olive oil in a saucepan. Combine the flour and milk and stir until there are no lumps. Add milk and flour mixture to oil and bring to a boil. (Make sure you are continuing to stir because it will not stay smooth if you let it sit) Allow mixture to thicken (about 5 minutes). Squeeze the garlic out of the cloves and mash. Add garlic to saucepan and season with salt, basil, nutmeg, and peppercorns.

Mangled Lasagna

Sometimes the thought of making lasagna is a little overwhelming.  It takes so much time and planning.  So, I have simplified the process.  Here's a quick, easy, healthy way to make lasagna without all the hassle.  I made this dish with my homemade spelt and whole wheat pasta.  I made the pasta ahead of time and froze it until I was ready to use.

KooBoo Mangled Lasagna

1 Pound Multi-Grain Fusilli Pasta

2 tbsp. Olive Oil

3 Cloves Garlic (Minced)

1 Small Yellow Onion (Diced)

3 1/2 Cups Mushrooms (Sliced)

4 Cups Spinach

1 14.5 oz. Can Diced Tomatoes

Handful of Basil Leaves (Torn)
Crushed Red Pepper (To Taste)

Salt and Pepper (To Taste)

1 Cup Cottage Cheese

Parmesan Cheese for Garnish

Start by boiling a pot of water for your pasta.



Meanwhile,  heat olive oil in a saute pan.  Add garlic and onion and saute until brown, about 4 -5 minutes.  Then add mushrooms, salt, and pepper.  Cook until mushrooms have released their juices, about 4 - 5 minutes.  Stir occasionally.  Next add tomatoes, spinach, and crushed red pepper (I like spice, so I added quite a bit).  Cook until spinach is wilted.

When your pasta is cooked to al dente, drain and add to your cooked vegetables.  Stir until it's all blended nicely together.  Top with cottage cheese and basil leaves.  Sprinkle with parmesean cheese.  Enjoy!

Nutty Ravioli

Last weekend I decided it was time to experiment with ravioli! You might remember that I posted the KooBoo Creamy Garlic Walnut Sauce a few weeks ago, and ever since then I have wanted to experiment with this wonderful sauce and a different pasta. Well this weekend I went for the goat cheese ravioli!

KooBoo Red Pepper and Goat Cheese Ravioli

Make the filling:

1 Red Bell Pepper (Diced)
2 Packages Crumbled Goat Cheese
1/2 Bunch of Basil (Chopped)
1/2 Cup Walnuts (Finely Chopped)

Mix all ingredients thoroughly in a small mixing bowl. Put in the refrigerator.

Make the dough (this is my typical whole wheat pasta):

3 Cups Whole Wheat Flour
4 Eggs
3 tbsp. Water
1/2 tsp. Salt

Mix all of the ingredients in a large mixing bowl and combine with a fork (or use your dough hook) until well mixed. Place dough in plastic bag and sit aside for 15-20 minutes.

Dust a large cutting board and rolling pin with flour. Knead 1/4 of the dough at a time to ensure that it is well mixed and roll until it is about 1/8 inch thick (I went ahead and used setting "5" on the pasta roller).

Using a pastry cutter (or pizza cutter), cut flattened dough into your size of choice. Hint: Keep the top layer larger than the bottom to accommodate the filling.

Place a small amount of filling on the bottom layer of the ravioli. Pinch the edges to ensure that they seal (use water or egg for a little extra insurance). Trim the edges of your ravioli with your pastry cutter to add a decorative touch and ensure they seal.

Cook or freeze! I choose to saute the finished ravioli in a small amount of olive oil over medium heat...what a treat!

WWII Pasta!

As a student of history this video was very interesting to me. While watching it I thought about how it was at the time the video was made and then compared it to propaganda of this age. Interesting huh? The director is Zach Schappli, it is a Riefenstahl-esque Fascist kitchen rally propoganda technique... Got it? Basically it is suppose convince you to support the war and it is represented by bow-tie, rigatoni, ravioli and more... I'm guessing if there was a propaganda poster for their war bonds it would be, "Italian Bonds!! The Safest, Easiest, Fascist way to make money!" -Sophia Petrillo


Pasta for War

Roasted Red Pepper Pasta

Who doesn't like red peppers?  Raw, roasted, sauteed.  They are full of antioxidants and packed with many nutrients.  They are a good source of vitamin C, vitamin B6, and Folic Acid.  They also protect against cancer and heart disease.

So, I added into my pasta recipe!  I cut the dough in really thick pappardelles, so you can definitely taste the bell peppers.  You  can top with anything...goat cheese, lemon juice, or walnut pesto.

Green Ear Salve a.k.a. Pesto

One of my favorite Sophia stories....

Green Ear Salve

I am never disappointed with anything that I make with fresh basil and this evening was no different. Preparing for dinner I pulled my recipe for pesto and to my surprise...I had no pine nuts in the house! So this recipe is a twist on my typical pesto sauce using walnuts.

Creamy Walnut Basil Pesto

2 Cups Fresh Basil
1/2 Cup Walnuts Toasted in Extra Virgin Olive Oil
1/2 - 3/4 Cups Extra Virgin Olive Oil
1 Cup grated Parmesan or Asiago Cheese
3 Cloves of Garlic
1 Cup Heavy Cream
Salt and Pepper (To Taste)

Toast walnuts in a small amount of olive oil in small skillet over medium heat.

Place basil, toasted walnuts, oil, cheese and garlic in food processor or blender, and blend until well mixed and still with just a bit of texture.  Add blended contents and heavy cream into a saucepan over medium heat.  Whisk together while heating.

Serve with your favorite pasta!

Mop While you Cook!

This is what I call multi-tasking!  I bought these the other day at Sur La Table.  Some people in my household are a little on the neat freak side....to put it nicely.  Pasta making is a very involved process and I end up getting flour everywhere.  I can't be bothered to clean every little mess as I go...it's just not efficient.   Plus, I like making the messes...not so much cleaning them up.  Now, I just shuffle around the kitchen when flour gets on the floor!  And they're cute...

Slipper Genie

The Fusilli 500

This is an amusing look at Click & Clack's idea of a pasta run automobile.
It is made of and run by pasta.

The Fusilli 500

"Because your Silly!"

In the 1995 Seinfeld episode "The Fusilli Jerry", Kramer presents Jerry with a statue of himself made from fusilli pasta...

"The Fusilli Jerry"

The possibilities of pasta are endless!

When Life Hands you Lemons...Make Lemon Pasta!

It's a proven fact that the smell of lemons make you nicer!  It must be true....I heard it on the radio.  So, it's a good thing that I have gotten my lemon pasta recipe nailed down!  I'm sure my mother would be proud to know that I'm doing my part to make this world a nicer place.  My lemon pasta has such a great smell, a clean taste and, I believe, will go with any flavor you desire.  You can pair it with asparagus and toasted pine nuts.  Or, if you like a cream sauce, you can try an alfredo recipe.  I just drizzled a quick topping of sauted garlic, tomatoes, and shredded basil.  It's like eating a bowl of sunshine!

Creamy Roasted Red Pepper Sauce

I started making this pasta sauce years ago. I have made a few changes to it over that time but I do believe it is perfected. The sauce is creamy but light and has an attractive color to it that makes the presentation unique compared to regular cream or tomato sauces. You can use a can of roasted red peppers instead of roasting them yourself but let us be honest... fresh is best. Also I have made it using a substitute for the half and half with skim milk and flour for less calories.

Creamy Roasted Red Pepper Sauce

2 Red Bell Peppers
3 tbsp. Garlic (minced)
1/4 c. Fresh Basil
7 tbsp. Olive Oil
2 c. Half and Half
4 c. Grated Romano cheese
Salt and Pepper to taste

To begin preheat broiler. Coat the peppers lightly with 3 tbsp. of olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Remove peppers and place in a plastic bag and allow to cool for 40 to 50 minutes. Begin removing the skin from the peppers (it should be easy). Remove the insides of the peppers and cut into small pieces.
Heat up a skillet with 3 tbsp. olive oil. Add the garlic, basil, and peppers over med. heat. Let cook for around 10 minutes allowing for the flavors to mix.
Using a blender, food processor (or in my case a Magic Bullet as seen on TV) puree to your desired consistency. Return mixture to skillet and allow to boil. Slowly add cream and cheese. Once the cheese has melted add the last tbsp. of olive oil. Add salt and pepper to taste and simmer for about 5 minutes. Toss your choice of pasta

The Other Meatball

A great alternative to the typical spaghetti and meatballs...these chicken meatballs are sure to please! It starts with a simple tomato sauce (like the one below or the previously posted KooBoo Basic Tomato Sauce) and compliments just about any noodle. 

Simple Tomato Sauce

2 tbsp. Extra Virgin Olive Oil
1 Medium Red Onion (Diced)
1 tsp. Salt
3 Garlic Cloves (Minced)
2 Bay Leaves
1 Fresh Basil Bunch (Chopped)
Pinch of Red Chili Flakes
2 28 oz. Cans of Whole Peeled Tomatoes
Salt and cracked pepper (To Taste)

Heat olive oil in a medium saucepan over medium heat. Add diced onion and salt and sauté until soft and translucent. Stir in the garlic, bay leaves, red chili flake and half of the basil. Sauté for 5 more minutes and flavors have had time to mingle. Add canned tomatoes and simmer sauce for 35-45 minutes. With a wooden spoon break up the tomatoes and add the remaining basil.

KooBoo Chicken Meatballs 

1 Small Red Onion (Finely Diced)
½ tsp. Salt
1 tsp. Extra Virgin Olive Oil
4 oz. Mushrooms (Finely Diced)
3 Garlic Cloves (Minced)
8 Parsley Sprigs (Finely Chopped)
2 Eggs
1 lb. Ground Chicken
¾ - 1 Cup of Bread Crumbs
Olive Oil/Vegetable Oil (For Frying)

Heat olive oil in medium saucepan over medium heat. Add diced onion and salt and sauté until soft and translucent. Stir in mushrooms and garlic and sauté for 5 more minutes. Remove from stove and add cooked ingredients to a large mixing bowl. Add parsley, eggs, chicken and bread crumbs. Mix well, and start forming your meatballs. Heat oil in a fry pan over medium heat. Add your meatballs and brown on all sides. Then add meatballs to the Simple Tomato Sauce (above) and simmer for 30-35 minutes to allow the meatballs to absorb some of the tomato sauces flavors.

Add a side of garlic bread, top with parmesan cheese and serve!

Egg or No Egg

I've made my pasta both ways. I've used eggs and water for an egg substitution.  Both work well, but it depends on what texture you're going for.  I think adding eggs to the flour makes it a little easier to work with the dough when rolling it out.     Eggs give the dough more elasticity and also a nice yellow color, especially when using all-purpose flour.  I like using the eggs for fresh pasta or stuffed pasta.  I would recommend using water instead of eggs when drying pasta, unless you have an industrial oven.  I'm a little skeptical about leaving noodles made with eggs out on my drying rack for 24 hours.

Something to Sing About...

Here is a timer that must be one of the strangest things I've seen in a long time. It is called the Al Dente Operatic Pasta Timer. It is a pasta timer that sings opera at 7, 9, and 11 minutes. Yes kids it sings opera. A very strange little man but something that could possibly be entertaining for a party or family get together.

Al Dente Operatic Pasta Timer

Meaty "Meatless" Lasagna

I love vegetables as much as the next guy (or gal), but sometimes I am in the mood for a more "meaty" lasagna! This is the perfect recipe for those who do not eat beef or for those cooking for "picky" eaters.  It makes enough for a family of four or make it over the weekend and save in individual containers  for lunch (believe me...your coworkers will be jealous).

2 tbsp. Extra Virgin Olive Oil
1 Medium Red Onion (Diced)
1 tsp. Salt
3 Garlic Cloves (Minced)
2 Bay Leaves

1 Fresh Basil Bunch (Chopped)

Pinch of Red Chili Flakes

6 oz. (approximately ½ bag) “Morningstar Farms Meal Starters Grillers Recipe Crumbles"

1 28 oz. Can of Whole Peeled Tomatoes

1 tbsp. of Full Bodied Red Wine

6 Lasagna Noodles (Fresh is best)

24 oz. Low Fat Cottage Cheese

12-16 oz. Mozzarella Cheese

Fresh Grated Parmesan Cheese

Salt and Cracked Pepper (To Taste)

  

Heat olive oil in medium saucepan over medium heat, add diced onion and salt and sauté until soft and translucent. Stir in the garlic, bay leaves, red chili flake and approximately half of the basil. Sauté for 5 more minutes, add the Morningstar Crumbles. Continue cooking until crumbles have thawed and flavors have had time to "mingle". Add canned tomatoes and red wine and simmer sauce for 35-45 minutes. With a wooden spoon break up the tomatoes and add the remaining basil.

While sauce is simmering, boil a large pot of water for the lasagna noodles. Boil pasta until al dente, and then drain and cut in half (to fit in the 9x9 pan).

Pre-heat oven to 350 degrees.

Once noodles have cooled, add a bit of extra virgin olive oil to the bottom of your 9x9 pan to prevent sticking. Next with a slotted spoon, spoon a thin layer of your meaty "meatless" sauce. Then layer noodles, cottage cheese, sauce, mozzarella and parmesan cheese (repeat until close to the top of the pan). Make sure there is enough room for a final layer of sauce and cheese blend over the last of the noodles. Cover with foil and slide into oven. Bake for 30-35 minutes until the cheese on top is melted. Remove foil and let brown (unless the family is really hungry!).

Enjoy!

Automatic vs Manual

Which is better?  Automatic or manual.  I should have gone back to when I was learning to drive.  I could never drive a stick shift, why would I think I could use a manual pasta-machine?  As cute as I think I am cranking away on my manual pasta maker...it sure is alot of work!  Who knew you needed a whole team of people to help?  Which is actually how I felt when I tried to drive a stick shift...I needed someone else to shift the gears while I steered.  

When I first got my hand-crank machine, I felt so sophisticated and serious.  Which is actually the feeling I wanted!   I wanted to get intimate with my pasta...which I did.   I was covered in flour, dough in my nails, and I had egg up to my elbows trying not to disturb the well I created.  I had to reball the dough when the strands got too long for me to handle.  I wasted perfectly good pasta makings when I couldn't feed the fettucine cutter on track with one hand.

I didn't realize the output of pasta you could obtain from batch of dough ...until I went to my parent's house for the holidays.  Man, what a difference!  My mother had a KitchenAid pasta attatchment.  It mixed the dough in the bowl while all I had to do was pour in the ingredients.  I didn't lose any flour on the counter from doing like I did when I did it by hand.  Both of my hands were free to feed, or steer, if you will, the dough into the fettucine cutters.  The automatic pasta maker was so easy to use and handle.  It made me feel like a professional!  Although, my hand-crank machine is not that efficient, it is fun and I can always use it for making pasta for a romantic dinner at home.

Pasta is for the Birds...

Check this out!! Natural bird food made with pasta.


Polly Pasta


This bird food has 4 different enriched pasta shapes, it is made mainly for exotic birds and is based in Alabama. Proceeds from purchases go towards helping neglected and unwanted exotic birds. This is truly a new way to use your pasta.

Seriously Nuts about this Sauce!

I attempted a new sauce last night with penne pasta and was pleasantly suprised by the results. Note that the sauce is pretty rich so a little bit goes a long way. I found that tossing the cooked pasta in the sauce rather than pouring the sauce on top of the pasta was a better way to go. I believe this sauce would also be great on goat cheese ravioli...maybe next time!

KooBoo Creamy Garlic Walnut Sauce

2 Tbsp. Olive Oil
1/2 c. Finely Chopped Walnuts
1/2 c. Finely Chopped Green Onions
1 Tsp. Minced Garlic
1/2 c. White Wine
1 1/2 c. Heavy Cream
1/4 c. Chopped Fresh Basil
1/2 Tsp. Salt
1/2 Tsp. Pepper
1/2 c. Shredded Parmesan

Preheat oven to 350, place walnuts on a cookie sheet and bake for 7-10 minutes (when you open the oven door you should be able to smell the walnuts). Remove walnuts and place aside. Heat olive oil in a skillet and saute onions and garlic for 1 minute. Slowly add the wine and cream to the oil. Stir occcasionally for 5 minutes until sauce has thickened. Add basil, walnuts, salt, and pepper and continue stirring for about 2 mintues. Toss your cooked pasta in the sauce and top with parmesan. Serve immediatly.

- Mac, The Saucy One