Penne Pasta with Roasted Garlic and Gruyere Cheese Sausage and Spinach

Penne Pasta with Roasted Garlic and Gruyere Cheese Sausage and Spinach

This is a new recipe I created because it was stuff I had on hand and did not feel like cooking...it was so good I thought I would share.

INGREDIENTS (I try to use all organic)

1 pkg Aidells Roasted Garlic & Gruyere Cheese –slice about ½ to 1” thick on the diagonal

1 pkg Penne Pasta  (or bowtie)

I pkg fresh Organic Spinach

1 or 2 cubed Roma Tomatoes

Reggiano or any quality Parmesan Cheese (Please not Kraft)

1 medium sweet onion-cut in half then slice and separate the rings

¼ cup Extra Virgin Olive oil

2 tbs of granulated garlic or 2 whole cloves of minced garlic

Salt & Course ground pepper to taste (since I salt the water when I cook the pasta I do not salt the dish)

Dried Parsley flakes

Use a large skillet…I use a flat bottom wok pan 

 Ø  Cook pasta according to directions

 Ø  Heat skillet over medium high heat

 Ø  Add olive oil (1/4 cup)

 Ø  Sautee onion and sausage with garlic till sausage is browned and onion is soft

 Ø  Add fresh spinach (it will wilt down as it cooks) stir till spinach is wilted

 Ø  Add pepper to taste & Parsley

 Ø  Drain Pasta and add to skillet and stir till well combined

 Ø  Add chopped tomatoes after you remove pan from heat-stir till well combined

Put in pasta in bowls or plates…top with grated Parmesan cheese then serve and enjoy.

Serves up to 4

Tuscan Mac & Cheese

I do not remember where I got this recipe, but it is a meal in itself, served with a salad.

Tuscan Mac and Cheese

q  Preheat oven to 350°

q  8 oz sweet or hot Italian sausage (turkey sausage works well too)

q  8 oz geminelli or large elbow macaroni (2 cups) cooked and drained

q  1 8oz pkg cream cheese, cut into small cubes and softened

q  4 oz crusty Italian bread, cut into 1 inch cubes (@ 2 cups)

q  1 cup shredded mozzarella cheese

q  1 tablespoon butter

q  1 tablespoon all purpose flour

q  1 tablespoon fresh or 1 teaspoon dried sage (optional)

q  1 teaspoon fresh thyme or ¼ teaspoon dried thyme crushed (optional)

q  1 teaspoon salt (optional)

q  ⅛ teaspoon cayenne pepper (optional)

q  1½ cups of milk (low fat is fine)

q  1 medium to large ripe tomato, sliced

q  ½ to ¾ cup shredded Asiago, Parmesan or Romano Cheese (combo is ok)

Ø  Pre-heat oven to 350°

Ø  If using sausage links, slice into bite size pieces (bulk sausage is best)

Ø  You can sometimes find it in rolls with regular breakfast sausage

Ø  Cook sausage in large skillet.

Ø  In very large bowl mix together cooked sausage, cooked pasta, cream cheese cubes, and mozzarella cheese.  Set aside.

Ø  In medium saucepan melt butter over medium heat.  Using a wire whisk, stir in flour, seasonings, add milk (warm milk before adding to mixture..should be at least at room temp) all at once.  Cook stirring continuously until slightly thickened and bubbly. 

Ø  Pour sauce over pasta mixture. Stir gently.

Ø  Put mixture into a 2 quart casserole.

Ø  Bake covered for 35 minutes.

Ø  Uncover, top with whole sliced tomato slices and Asiago or Parmesan cheese

Ø  Bake uncovered for another 15 minutes more til heated thoroughly.

Ø  Let stand for 15 minutes before serving.  Sprinkle with more cheese if you like.

Served with a salad…makes a complete meal.

NRode Favorite Chocolate Sheet Cake

 This recipe is so easy to make and is absolutely luscious -ENJOY!

q  1¼ cups of Butter (salted. Unsalted your preference)

q  ½  cup un-sweetened cocoa

q  1   cup water

q  2   cups flour

q  1½ cups firmly packed brown sugar

q  1   teaspoon baking soda

q  1   teaspoon ground cinnamon

q  1   14oz can sweetened condensed milk (you can get organic)

q  2   eggs (room temp)

q  1   teaspoon vanilla extract (use the real thing…not imitation)

q  1   cup confectioners sugar

q  1   cup chopped walnuts

Ø  in small saucepan, melt 1 cup of the margarine

Ø  stir in ¼ cup cocoa, then 1 cup of water

Ø  bring to a boil, then remove from heat

Ø  in large mixing bowl combine flour, brown sugar, baking soda, cinnamon and salt (just a pinch, if you wish)

Ø  Add cocoa mixture, blend well, stir in ⅓ cup of the condensed milk, eggs and vanilla.

Ø  Pour into pour into 15x10-inch jellyroll or baking pan. 

Ø  Bake 15 minutes at 350° (you knew to pre-heat the oven to 350 didn’t you?) until cake springs back when lightly touched.

FROSTING

q  In small saucepan melt remaining ¼ cup butter, stir in     remaining ¼ cup cocoa and condensed milk.  Stir in sifted confectioners sugar and nuts.  Spread on warm cake…serve warm with a little ice cream…yummy J !

NRode Zucchini Squash Casserole

q  3    cups zucchini and/or yellow squash scrubbed and sliced about ¼ inch thick

q  ¼   cup chopped onion ( I think a sweet onion, Spanish or vidalia makes this dish  

 taste best)

q  4    tablespoons butter or olive oil

q  2    eggs beaten

q  ¼   cup milk         

q        salt and pepper to taste

q  1    cup sharp cheddar cheese (colby, or jack cheese also work well or any combination) grated.

q  1    or 2 fresh sliced tomatoes (plum tomatoes work well), optional.

Panko topping

q  1    cup crushed Panko crumbs

q  ¼ cup olive oil

q  1 tablespoon garlic salt

q  ¼ cup parmesan cheese or grated sharp cheddar

Mix together in small bowl, should be moist

Ø  Preheat oven to 350º.

Ø  Sauté squash and onions in butter or olive oil til tender.  Drain.

Ø  Add remaining ingredients, except cheese, panko and tomatoes.

Ø  Spoon into 9 x 13-inch casserole dish.

Ø  Top with tomatoes, then cheese then Panko mixture

Ø  Bake for 20-30 minutes at 350º.

To add an Italian flair to this recipe use mozzarella and Parmesan cheese as the topping and sprinkle squash and onions with oregano and garlic when sautéing.  You can also add a small 15 oz can of Italian Seasoned chopped tomatoes in place of tomato slices.

Served with Italian Sausages (I like hot) & a salad… makes it a complete meal

NRode’s Meatloaf

NRode’s Meatloaf

This is another recipe I cannot remember where it came from (I think it is a variation from a Cooks Cupboard recipe)  because  I got it years ago and have refined over and over.  It is well worth the work.  The only non-organic is the Knox Gelatin.  All cheeses are from cows not treated with rBST.  Beef should be good quality grass fed.

Preheat oven to 375 °

1 cup fine grated Jack cheese (provolone, parmesan or romano or combo of the three works just as well).

Step 1... Spread cheese on plate and place in freezer until ready to use.

1... ...tablespoon of butter

1... ...cup chopped onion

1/2... cup chopped celery

1 or two chopped fine garlic cloves (or garlic salt 1 tblspoon) or (minced garlic 1 tblspoon)

2 teaspoons chopped  fresh thyme leaves (dry works well too)

1 to 2 teaspoons (Hungarian) paprika

1/4 to 1/2 cups of vegetable juice with 1/2 tsp cayenne pepper mixed in

Step 2... Heat butter in 10 inch skillet until foaming....add onion and celery an cook stirring til starting to brown.  Add garlic, thyme, and paprika continue cooking til it smells good about a minute.  Turn heat to low and add Veg juice...cook stirring to scrape up browned bits from pan, until thickened...this usually takes about a minute.  Put mixture in small bowl and set aside to cool.

Step 3...Whisk eggs til mixed well, then add broth and whisk  to combined.  Sprinkle gelatin on mixture...let stand for 5 minutes.  Stir in soy sauce , mustard, panko crumbs, parsley, salt and pepper, and cooled onion mixture...crumble froze cheese into corse type powder (or at least small bits)  and sprinkle over mixture.

1/2 teaspoon unflavored (Knox) gelatin.

1/2 cup chicken broth

2 large eggs

1 tablespoon soy sauce

2 teaspoons dry mustard (or 1 teaspoon of dijon)

2/3 cup panko bread crumbs (or you can sub saltine crackers...no as good though)

2 tablespoons minced fresh parsley

1 teaspoon table salt

1 teaspoon black pepper (corse ground is best)

Step 4...Add ground beef mix with hands til mixed well 

1 pound ground chuck

1 pound ground sirloin

Step 5...form/shape into a loaf on a foil lined cookie sheet. (if you wet your hands with warm water you can shape the meat better and smooth it)

Bake for 60 to 65 minutes.

Glaze

1 bottle of Chili Sauce

1 tablespoon Dark Brown sugar

1 tablespoon of dry mustard

Heat in small sauce pan til bubbly...let cool.

Last half hour of meatloaf baking time pour glaze over top, spread down sides, continue baking til thermometer reads 140 degrees.

Chocolate Earthquake Cake

Not sure where I got this recipe. I would not make this on a regular basis, but on occasion I will use non-organic ingredients (Duncan Hines cake mix is that ingredient in this recipe). Everything else is organic. 

This is an old recipe so I do not have a photo.  Next time I make it I will take a photo and insert it. 

q  1 box German Chocolate Cake Mix (I like Duncan Hines)

q  1-3.5 ounce can sweetened flaked coconut

q  1 cup chopped walnuts    

q  ¼  cup butter

q  8 ounces softened cream cheese

q  2 cups powdered sugar (16 oz)

Ø  Prepare cake batter according to package directions

Ø  Pre heat oven to 350º

Ø  Grease a 9x12 inch baking dish/pan (a spray like Pam works well)

Ø  Cover the bottom of the baking dish with nuts and coconut

Ø  Pour cake batter on top

Ø  Melt butter in bowl, add cream cheese and powdered sugar, stir to blend.

Ø  Spoon over unbaked batter

Ø  Bake for 40 to 42 minutes

No need to test for doneness, because this is a sticky cake…40 to 45 minutes should be plenty of bake time.

Serve in bowls with ice cream, whipped cream and chocolate chips.

CHALLAH BREAD

   

        

(I bake both loaves at the same time just adjust your oven racks to accommodate both above are photos of my favorite pans, pizza cutter, bowl & finished loaf)

 INGREDIENTS:

2 1/2 cups warm wate

 (110 degrees F /45 degrees C)

1 tablespoon active dry yeast 1/2 cup honey (organic)

4 tablespoons vegetable oil

3 eggs (reserve one egg for wash before baking)

1 tablespoon salt

8 cups unbleached all-purpose organic flour

DIRECTIONS:

Ø In a large bow  (I use a large aluminum bowl) sprinkle yeast over barely w arm water. Beat in honey, oil, 2 eggs, and salt. Add the f flour one cup at a time, beating after each addition, graduating to kneading w with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding  flour as needed. Cover w with a warm damp clean cloth and let rise f or 1 1/2 hours or until dough has doubled in bulk.

Ø Punch down the risen dough and turn out onto f floured board. Divide in half and knead each half f or five minutes or so, adding flour as needed to keep from getting sticky. Divide each half into thirds (I use my large pizza cutter) and roll into long snake about 1 1/2 inches in diameter. Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or  form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together. (The braids do not need to be precise, do not worry if they are not perfect they will work just fine.) Grease two baking trays and place f inished braid or round on each. Cover with towel and let rise about one hour.

Ø Preheat oven to 375 degrees F (190 degrees C).

Ø Beat the remaining egg and brush a generous amount over each braid.

Ø Bake at 375 degrees F (190 degrees C) f or about 40 minutes. Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack f or at least one hour before slicing.

Ø I like this plain, you might be tempted to add seeds or other ingredients…I advise against it. This is luscious bread plain.

This recipe makes 2 large loaves- I cut each loaf in half and freeze some of them for later.  They freeze really well and taste fresh when thawed  To freeze, I wrap in plastic wrap, then put in freezer zip lock bag this stops freezer burn.