In The Kitchen
It is cold, and when it’s cold my tastebuds yearn for all things pasta, gooey and hot. That’s what we deliver this month. Not only are all these things pasta, gooey and hot, but they’re also easy to make. The Soup might be considered gluten free. Instead of flour-laden pasta, use cauliflower rice and you’ve got a hearty one-dish meal. Maybe add a salad, and if age appropriate, a glass of wine… Yum! it will definitely warm your bones!! LOL! Enjoy and Bon Appetit!
ONE POT MAC & CHEESE
I lb. cavatappi
6 C. whole milk
8 oz. mild cheddar, shredded
6 oz. part skim mozzarella, shredded
4 oz. cream cheese, cubed
3 Tbsp. unsalted butter, cubed
1 tsp. ground mustard
Salt to taste
Put pasta and milk in large pan. Bring to boil over medium heat, stirring frequently. Lower to simmer and cook, stirring until pasta is tender and milk has thickened to be like heavy cream.
Remove from heat, add cheddar, mozzarella, cream cheese, butter, mustard and salt. Stir until smooth, thick and creamy. Garnish with chives when ready to serve.
MUSHROOM & CAULIFLOWER RICE SOUP W/CHICKEN
1 sweet potato, peeled and diced
4-5 C. water
1 Tbsp. olive oil
3 medium carrots, chopped
3 celery stalks, chopped
8 oz. mushrooms, sliced
½ yellow onion, chopped
3 cloves garlic, minced
4 C. broth of choice
1 tsp. salt
½ Tbsp. chopped rosemary
½ Tbsp. chopped sage
½ Tbsp. chopped thyme
¼ tsp. pepper
2 chicken breasts, cooked and shredded
16 oz. fresh or frozen cauliflower rice
Add sweet potato to pot with 2 C. water. Boil for 10-12 minutes until tender. Drain and add to blender with 1-2 C. water to form a cream sauce. You want a loose puree similar to soup. You should get about 2 C.
In large pot, add oil over medium heat. Add carrots, celery, mushrooms and onion. Stir for 5-6 minutes until onions and mushrooms are softened. Stir in garlic for 30 seconds.
Pour broth on top of vegetable and add all seasonings. Simmer 10-12 minutes until veggies are tender.
Add shredded chicken and cauliflower rice. Stir to combine. Add 2 C. of potato puree and stir well. Remove from heat and serve.
MARINATED PEPPER PASTA
Heat oven to 425° F. On a rimmed baking sheet, toss 2 red onions (cut into ¼ in. thick wedges) with 1 Tbsp. olive oil and ¼ tsp. salt and ¼ tsp. pepper.
Roast until golden brown and tender, about 15 minutes.
Cook 12 oz. rigatoni per package instructions. Reserve ½ C. cooking water, then drain. Toss pasta with ¼ C. pasta water and ½ C. Pecorino Romano, adding more water if needed. Toss with onions and ½ batch marinated peppers, about 11/2 C. Season to taste. Fold in 1 C. fresh basil leaves. Serve with additional drizzle of oil on top and Pecorino Romano if preferred.
ONE-POT SPAGHETTI W/MEAT AND MUSHROOM RAGU
2 Tbsp. olive oil
1 pkg. (8oz.) sliced mushrooms
1 lb. lean ground beef
1 Tbsp. minced garlic
1 (24oz.) jar marinara sauce
2 tsp. Italian seasoning
2 C. reduced-sodium broth or water
12 oz. spaghetti broken in half
¼ C. grated parmesan cheese
¼ C. loosely packed fresh basil, chopped
In large pot, heat oil on medium. Add mushrooms. Cook 5 minutes, stirring occasionally. Add beef and garlic. Season with salt & pepper. Cook 7-8 minutes, until browned, stirring and breaking up meat with spoon.
Stir in marinara sauce to pot. Add Italian seasoning and broth or water. Heat to boil on high. Scatter spaghetti in pot, pressing down so spaghetti is covered by what’s in the pot. Reduce heat and simmer, covered about 12-15 minutes until spaghetti is cooked al dente.
Stir spaghetti and sauce until well combined. Divide among serving bowls and garnish with Parmesan and basil.
