Rice pasta vs. Me — a clean sweep...

I love to cook and feel I am good at and yet not matter how many times I cook rice pasta and adjust the cooking times, it comes out overdone and so, rice pasta wins every round and tells me I should stick to spelt pasta.

In the kitchen on Thursday.....Mac n' Cheese reinvented

1 box your favorite mac n'cheese brand

1/4 C. pesto sauce

Prepare the mac n' cheese according to the box. Once the cheese sauce is all mine, add in your pesto and toss the pasta until coated. Serve warm with grated cheese as a topping.

In the kitchen on Thursdasy: Easy Pasta Meal

1  jar Vodka sauce
3-4 slices cooked Turkey or Pork bacon
1/2 box Spaghetti, cooked according to the package directions.
3/4 C. Grated Parmesan or other cheese

Cook the bacon until crisp. Allow to cool and then crumbleHeat up the sauce. Put the cooked pasta in 4 bowls. Ladle sauce on top. Then add crumbled bacon and cheese. Serve immediately. Seves 4.

In the Kitchen on Thursday: Sinful Mac n' Cheese

1 box. Ziti Rigate
2 Tbsp. Butter
2 Tbsp. Flour
1 1/2 C. Milk
1/4 lb. American Cheese
1/2 lb. Cheddar Cheese
1 1/4 C. Corn Flake crumbs
1-2 Tbsp. Olive Oil
1/4 C. grated Parmesan or other hard cheese

Cook Pasta based on directions on box and drain. Melt butter in sauce pot. Whisk in flour until it is all incorporated. Add in milk and whisk for 2 minutes. Then pour in cheese and whisk until all covered by milk mixture. Place on lid leaving an opening. Let cook until cheese is melted. In the meantime in a bowl mix the crumbs, olive oil and cheese. Toss the pasta with the cheese sauce. Place in an oiled large baking dish. Top with crumbs. Broil for 5-7 minutes. Serve warm. Makes 6-8 servings.

(I almost ate 1/4 of the dish after I made it, so beware.)

In the Kitchen on Thursday: A classic with a twist

When I spoke to the caterer about my families food dislikes, I mentioned tomatoes, and so the vegetable lasagna was sauceless, like a white pizza and in my opinion equally as good as the classic and better than white pizza, a favorite of mine and so, I recommend you try your next veggie lasagna sauceless.

In the kitchen on Thursday...Spring greens

Pasta with Escarole

1 Head of escarole, washed
1 medium onion
1 16 oz. box Penne
2 Tbsp. Olive oil
Grated Parmesan cheese

Slice onion and Escarole into strips. Place in separate bowls. Heat the oil in a skillet. When hot, add  onion and cook until soft. Then add Escarole and cook until slightly wilted. Cook Pasta according to directions on box. Toss Escarole and onion with pasta. Serves 4. Top with cheese.

This just in...a cook book for FREE

All the recipes from the blog last year are available in one Pdf, so you can make them throughout the year (healthy waffles, sweet sugar cookies, baked tofu and Bok Choy, etc.) and store on your bookshelf. I have one on my shelf despite it being over crowded with books from my antique cookbook collection (I have one from 1851).

So click the link below.....
http://www.scribd.com/doc/197791528/From-My-Blog-In-the-Kitchen-on-Thursday-Recipes-2013

Happy cooking and eat-up!

In the kitchen on Thursday: Meal Planning

Every week I plan out what's for dinner by a single main ingredient on each cooking night and rotating certain recipes (you can see this weeks dinners above), so I can tell you what we are eating on Friday October 18th and I love doing this because it simplifies my life and my cooking.

(In the next issue of my newsletter, the lead article is on meal planning and goes in depth on the main ingredient and rotation methods and how to combine them as I do. Subscribe on my website. Website link, click subscribe button on lower left)

In the kitchen on Thursday: A new take on a classic

Linguine with Pesto, Artichoke Hearts and Green Beans

1 Box Linguine
2 C. fresh green beans
3/4 C. Pesto sauce
3/4 C. Artichoke hearts
2-4 Tbsp. grated parmesan cheese

Cook the Linguine according to the box. Wash the green beans, trim the ends and cut in half. Add the beans to the pasta with 5 minutes left in cooking. Drain the artichokes. Cut into quarters and set aside. Drain the pasta and the beans. Toss with the Pesto sauce and artichoke hearts. Place in 4 bowls and sprinkle cheese on top. Serves 4.

Keep in mind picky eaters or kids can have the pasta without the veggies.

(Not a great photo of a great dinner.)

In the Kitchen on Thursday: Pesto Reinvented

Spinach Pesto

2 C. Spinach leaves, washed
5-10 Basil leaves, washed
1/2 Tbsp. dried minced garlic
2 Tbsp. Walnuts
1/4 C. Olive Oil
1/3 C. grated Parmesan (or Romano) cheese

Put all ingredients in the bowl of an electric chopper (i.e. Cuisinart) and pulse until the leaves and walnuts are finely chopped. Toss on your favorite pasta and garnish with more grated cheese and chopped walnuts.

In the Kitchen on Thursday: Lean meatballs

1 lb. Ground Turkey
1 C. oats
1 egg
1 tbsp. dried sage
salt and pepper to taste
2 Tbsp. Sunflower oil
1 jar tomato sauce (I like Barilla Marinara)

Mix all ingredients together except oil. When thoroughly mixed, shape into 12 balls. Place oil in 10" skillet and heat. Brown meatballs on each side. Add the jar of sauce and reduce heat to simmer the pot. The meatballs will finish cooking in the sauce. Serve over your favorite pasta and garnish with grated cheese. Serves 6.

Jarred Tomato Sauce Reviews