spinach pasta bolognese

(this is a picture of the leftovers a day later it looks much better than this fresh)

I am finally contributing to this blog because I finally got my computer fixed and internet set up. Sorry I'm so slow. I don't know if I spelled this right but I tried. I adapted this recipe from a recipe from my brother CJ and from the red-headed italian chef on food network (whose name I can't think of sorry). It is quite easy but very diffferent from my usual creamy pastas I make so this adds some variety to our menus once in a while. I learned to measure from my mother (which means not measure:) so I'll do my best to get the proportions right sorry.


2 Tbsp olive oil
1/2 C chopped or shredded carrots
1/2 C chopped celery
1 medium onion chopped
3-4 cloves garlic minced
salt & pepper

saute veggies in oil until crisp tender then add:

1 lb ground beef
1/2 lb chopped bacon
salt & pepper
1/4-1/2 C white cooking wine

brown with veggies still in pan, don't add wine until meat is partially browned. once meat is cooked, veggies are tender, and wine is basically gone add:

1/2 small can tomato paste
3 Tbsp milk

sauce will be very thick. the longer you let it all saute the better the flavors meld. When the sauce gets to dry I add ladels of pasta water (from the pan of noodles I'm cooking) to get the right consistency.

Then add spinach pasta noodles (I use store bought homemade looking kind, kinda pricey but worth it) cooked al dente to pan and mix all together make sure to remove pan from heat so noodles don't get soggy and then transfer to serving dish. Make sure to have plenty of noodles as the sauce is just to be a condiment:) top with parmesean cheese and enjoy!

Pumpkin Bars

These are so easy and delicious! This recipe comes from my friend, Brittney D. The icing is what really makes these so yummy!!! Enjoy!


Pumpkin Bars
4 eggs
1c butter (softened)
2c sugar
1-15oz can pumpkin
2c flour
1 tsp vanilla
1 tsp baking soda
4 tsp cinnamon
2 tsp cloves
2 tsp ginger

Mix all ingredients together. Spread into a jelly roll pan, bake at 350 for 20 min.
After the bars have cooled spread the frosting on and enjoy!
Frosting
8 oz. cream cheese
3/4 c butter
1 tsp vanilla
2 1/2 c powdered sugar

Zucchini Bread

I know, I seem to be obsessed with zucchini right now but my cup runneth over when it comes to zucchini. Actually the plants have frozen now so there will probably be no more zucchini recipes for this year. This recipe came to me in a ward cookbook and was contributed by Abbie Redden. I have tried other recipes and don't like any of them as well. This past week I made 10 loaves and put several in the freezer. On Sunday I sliced up four loaves and took them to church. I was giving the RS lesson so before I began I mentioned that I was overloaded with zucchini and since I couldn't give it away I brought it as zucchini bread and hoped they would all take a piece, which most of them did. (we have several diabetics that can't eat that stuff). On Monday I had two requests for the recipe as they thought it was better than any they had made. I was flattered but am grateful to Abbie for sharing the recipe.

3 eggs
2 C sugar
3 tsp vanilla
1 C oil
2 C grated zucchini
1 tsp salt
1 TB cinnamon
1/4 tsp baking powder
3 C flour
1 tsp soda
1/2 C chopped nuts (optional)

Beat eggs until light and foamy. Add oil, sugar, zucchini, and vanilla. Mix lightly but well. Add flour, salt, soda, cinnamon, baking powder and nuts. Bake 1 hour at 350 degrees. Makes 2 loaves.

Lemon or Lime Zucchini Muffins

Got this yummy recipe from Kara's Kitchen Creations. Another good way to use up that abundant zucchini.

1/2 C butter
1 C sugar
2 eggs
1-2 tsp lime or lemon zest
2 TB lime or lemon juice
2 C flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
2 C shredded zucchini

Topping:
1 TB sugar (I used raw sugar)
1/4 C sliced almonds, slightly crushed (didn't have almonds so use pecans instead)

Cream butter and sugar. beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325 for 18-20 minutes. Let cool in pans for about 10 minutes and they will come out easier.

Makes about 15 muffins. Can cook in mini-loaf pans but increase the baking time about 10 minutes. Test for doneness with a toothpick.

Turkish-style Zucchini Gratin

Our zucchini went wild this summer and I have tried to make the most of it. I have been trying new recipes nearly every day and have come up with some really good ones. This one comes from Binnur's Turkish Cookbook and I tried it with some hesitation but that was a mistake as it turned out very good. I have done it following the recipe and then I did a different spin on it using some left overs that I wanted to get rid of. Surprisingly husband liked it and so we have had it a couple of times. Can be used as a side dish or appetizer or even the main dish. Since we seem to have misplaced our camera, youngest daughter has taken the pictures for me. Thanks Bess!

3 small zucchini

Filling:
1/4 C feta cheese, crumbled
1 tsp dried dill or 1 TB if you have fresh.
parsley chopped (I didn't have parsley so left it out)

Topping
1 tsp butter
1 TB flour
1/2 C milk

Peel zucchini and cut them in half lengthwise. Remove and discard the seeds with a teaspoon. Sprinkle lightly with salt. Mix the filling ingredients and fill the zucchini equally.

In a small pot, melt the butter; add flour and mix. Slowly add milk and stir, cooking till thickened. Cover the zucchini with this topping.

Preheat the oven to 400 degrees. Place parchment paper on a cookie sheet. Arrange the zucchini on it and cook for about 25 minutes until the tops are golden.

Since I had some cubed ham in the fridge needing to be used, I prepared the zucchini as above but did not salt them. Fill the cavity with ham and then top with shredded cheese. Then add the topping and bake the same as above.

Stuffed Peppers

It's that time of year again, there is a chill in the air in the morning. It's time to say farewell to the fresh garden produce. Two nights ago our garden actually got frosted, not real hard but it definitely left it's mark. It won't be long!! Anyway last night was the night to make stuffed peppers. I just love them. I use my mother-in-law's recipe. I just love using all fresh ingredients from the garden but that isn't always available so I will include measurements for both the fresh and the store bought ingredients.

Stuffed Bell Peppers
1 lbs ground beef
1 clove garlic
1/2 onion
5 or 6 tomatoes-skinned and cored, & diced (1 bottle or 2 cans)
2 c zucchini, cubed
6 ears corn (or 1 can)
1 1/2 c cabbage, shredded
1/2 c rice
6-8 Green Bell peppers-discard the seeds-dice the good parts of the tops
cheddar cheese

In a large fry pan brown the meat with the onions and garlic. Not just cook it but really brown it to get some good flavor going in the pan. Drain the grease. Add tomatoes, zucchini, corn, cabbage, rice, and the diced pepper tops. Stir this all together in the pan. (This will fill a very large fry pan). As this starts to cook the juices from the vegetables are released. Bring to a boil then cover and simmer till veggies and rice are tender. Salt and pepper to taste.

Fill the bell peppers with the veggie filling and top with cheese. (I like a little more cheese in mine so I add some to the filling) Stand the peppers up right in a pan and steam them for 15 min. (more or less depending on how tender or crisp you want your peppers.

This makes a lot of filling, I would guess you could feed 8 people easily.

Fresh Tomato Pasta

This is my all time favorite summer dish!!

Ingredients:

Pasta (angel hair is best in my opinion, although not shown in pict.)

Fresh Tomatoes, diced (store bought won't cut it)

Fresh Basil

Garlic (I use the pre-chopped, refrigerated)

Butter (absolutely no margarine!)

Parmesan Cheese

Salt & Pepper

While pasta is cooking dice tomatoes.

In a sauce pan melt butter (I usually do about 2 TBS per person). Add chopped garlic (1 tsp per cube of butter), basil (8-my leaves were fairly small). As Emeril would say let it get happy.

Drain pasta and put in serving bowl. Pour butter mixture over pasta and stir to coat noodles. Add chopped tomatoes (I prefer my tomatoes cold). Salt & Pepper to taste, and top with Parmesan cheese.

Enjoy!!!

Sweet N' Sour Chicken

Last night Chinese sounded good, but I'm trying to cut back on spending and unfortunately eat out is right at the top of the list of cut backs. Anyhow I dusted off Cara's recipe for sweet n' sour chicken. I really like this recipe it just got forgotten about for awhile. Of course I didn't plan ahead for dinner I was thinking Eric was working late and so dinner was going to be "simple". Turns out he wasn't going to be "Late". So for the sake of time I defrosted the chicken mostly and then cut it into smaller pieces. I followed the recipe below except for the baking instructions. I baked it for 10-15 min at 450. I think I will do this again in the future, it was tasty and faster.
This goes great with plain or fried rice.

Sweet N' Sour Chicken
4-8 Chicken breasts - boneless, skinless
1 egg beaten
corn Starch
oil

Sauce
3/4 c sugar
1/4 c ketchup
1/2 c vinegar
1 TBS soy sauce
1/2 tsp garlic powder

Dip chicken in egg then roll in corn starch. Brown both sides in pan coated with oil. Place in baking pan and cover with sauce. Bake uncovered at 325 for 1 hour. (or till chicken is cooked thru)