Light Spinach Pasta With Tofu Recipe

Ingredients:

• 2 cups fresh spinach
• 3 ounces pasta (any shape)
• 3 ounces firm tofu, cubed
• 1 large onion
• 3 garlic cloves, chopped
• 1 tablespoon oil
• red pepper powder
• salt

Directions:

1. Boil pasta according to package directions but only till its almost done.
2. Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
3. Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
4. In a large non stick skillet, heat oil.
5. When oil gets hot, add the chopped garlic.
6. When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
7. Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
8. At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
9. Let it simmer.
10. Add salt.
11. When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
12. I don't add cheese, but can also do the last step in the oven with mozzarella on top.
13. I like this hot and cold--tastes good every way.

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Chicken Parmesan Express

 

 Ingredients:

• 1 (12 ounce) package angel hair pasta
• 4 boneless skinless chicken breast halves
• 1 large egg, lightly beaten
• 1/2 cup Italian seasoned breadcrumbs
• 3 tablespoons butter or 3 tablespoons margarine
• 1 (14 ounce) jar spaghetti sauce
• 1/2 cup mozzarella cheese, shredded
• 1 tablespoon parmesan cheese (for sprinkling)
• 1/4 cup fresh parsley or 1/4 cup basil sprig, chopped

Directions:

1. Place the chicken between two sheets of heavy duty plastic wrap and flatten to about 1/4 inch thickness using a meat mallet or rolling pin.
2. Dip chicken in the egg and coat with breadcrumbs.
3. Melt butter in a large skillet over medium heat. Add the chicken and cook for 8 minutes on each side or until chicken is fork tender and no pink remains.
4. While chicken is cooking, bring water to a boil for pasta.
5. When chicken is cooked, pour spaghetti sauce into pan around chicken (but not covering it). Turn heat to low and heat sauce thoroughly.
6. Cook pasta according to package directions.
7. Place the angel hair on a serving platter, top with the chicken breasts.
8. Pour the sauce over chicken and sprinkle with the cheeses.
9. Garnish with the parsley or basil.

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Lasagna Cupcakes

Ingredients:

• favorite pasta sauce
• 1 lb hamburger meat
• 8 wonton wrappers
• 8 ounces mozzarella cheese, grated
• 3 ounces parmesan cheese, grated
• 4 ounces ricotta cheese (half reserved for frosting if desired)
• 8 cherry tomatoes, for garnish
• 8 small basil leaves, for garnish

Directions:

1. Preheat oven to 375 degrees F.
2. To start the lasagnas: Cook hamburger meat, season to taste, drain.
3. Reserve 8 tablespoons of Parmesan and 8 tablespoons of mozzarella—this will be the topping. The remaining cheese will be used in the lasagnas (note you can vary the amount of cheese to taste keeping in mind that the parmesan is salty, the mozzarella is sweet as well as salty and helps to hold the lasagnas together, and the ricotta is sweet and creamy).
4. Start assembling the lasagnas. Line each cupcake mold with a round wonton wrapper. Put a little Parmesan, a little mozzarella, and a little ricotta into each mold. Top with a little meat and a spoonful of sauce. Repeat layers of wonton wrappers, cheeses, meat and sauce, creating 6 layers in all, and ending with sauce. Sprinkle each lasagna with reserved Parmesan and mozzarella.
5. Bake until the lasagnas are nicely browned, about 20 minutes. Serve warm garnished with cherry tomatoes and basil leaves.

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Gluten Free Fresh Egg Pasta

Ingredients:

• 1/2 cup tapioca flour
• 1/2 cup cornstarch
• 3 tablespoons potato starch
• 3/4 teaspoon salt
• 4 1/2 teaspoons xanthan gum
• 3 large eggs (or 4 or 5 egg whites)
• 1 1/2 tablespoons vegetable oil

Directions:

1. In a medium bowl, combine flours, salt, and xanthan gum.
2. Beat the eggs lightly and add the oil.
3. Pour the egg-oil liquid into the flour mixture and stir.
4. This will feel much like pastry dough.
5. Work the dough into a firm ball.
6. Knead for 1 or two minutes.
7. Place the ball of dough on a potato starch-floured (rice flour turns noodles gray) breadboard and roll as**thin as possible**.
8. This dough is tough and, when almost transparent, will still handle well.
9. Cut into desired shape.
10. For fettuccine and spaghetti, slice very thin strips.
11. For a noodle casserole, make slightly wider noodles.
12. If using for lasagne, cut into 1 1/2-by-4-inch rectangles.
13. To cook pasta: Cook in salted boiling water, to which 1 tablespoon of oil has been added, for about 10 to 12 minutes depending on the thickness and size of your pieces.
14. You will have to test for doneness.
15. Drain and rinse well

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Crock Pot Lasagne

Ingredients:

• 1 lb ground beef or 1 lb ground turkey
• 1 medium onion, chopped
• 1 (26 ounce) jar of your favorite spaghetti sauce
• 1/2 cup grated parmesan cheese
• 1 egg
• 12 ounces lasagna noodles (no need to cook!)
• 12 ounces shredded mozzarella cheese (reserve 1/2 cup)
• 24 ounces cottage cheese

Directions:

1. Brown meat and onion in skillet. Drain off fat.
2. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it).
3. In a separate bowl, combine all the cottage cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg.
4. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagna noodles (broken into small pieces to make them fit) and then top with cheese mixture.
5. Repeat with sauce, noodles, and cheese mixture until all are used.
6. Sprinkle reserved 1/2 cup shredded mozzarella on very top.
7. Cover and cook on low for 6-8 hours or on high for approximately 3 hours.

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Curried Ravioli

Ingredients:

• 1 (9 ounce) package refrigerated ravioli
• 9 ounces fresh spinach
• 2 ounces Cream Cheese, softened
• 2/3 cup coconut milk
• 1/3 cup vegetable broth or 1/3 cup chicken broth
• 3/4 teaspoon curry powder
• 3 medium green onions, sliced (1/3 cup)
• salt
• red pepper flakes

Directions:

1. Cook and drain ravioli as directed.
2. Meanwhile, in a frying pan, gently wilt spinach (you can also keep it raw if you prefer).
3. In a large saucepan, mix cream cheese, coconut milk, broth, curry and salt and red pepper flakes to taste. Cook over medium heat, stirring occasionally until hot and cream cheese is melted inches.
4. Spoon spinach over serving plate. Top with ravioli and sauce. Sprinkle with onions and peanuts.

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Creamy Cajun Chicken Pasta

Ingredients:

• 2 boneless skinless chicken breast halves, cut into thin strips
• 4 ounces linguine, cooked al dente
• 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
• 2 tablespoons butter
• 1 thinly sliced green onion
• 1 -2 cup heavy whipping cream
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

Directions:

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

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