Spaghetti Pie

Spaghetti Pie

(8 servings)

Ingredients:

1 lb. Spaghetti

1 lb. Ground Chuck

to taste Salt and Pepper

1 tbsp. Olive Oil

1 medium Yellow Onion, chopped

2 cups Marinara Sauce (see note)

½ cup Ricotta Cheese

2 tbsp. Fresh Parsley, finely chopped

3 large Fresh Eggs

½ cup plus 2 tbsp. Parmesan Cheese, grated

1 tsp. Salt

½ tsp. Black Pepper

1 cup Mozzarella Cheese

Directions:

Cook spaghetti according to package directions but only for 4 minutes.  Drain and set aside.  In a large skillet, brown the ground chuck.  Drain and set aside.  Wipe out skillet and add the oil.  Sauté onions in oil until translucent.  In a large mixing bowl, combine the marinara sauce, ricotta, parsley, eggs, ½ cup of parmesan, salt and pepper.  Once well combined, add back the spaghetti, browned meat and onions.  Combine all this together and transfer into a 9-inch spring-form pan that has been well sprayed.  Evenly top with the mozzarella and remaining 2 tbsp. of parmesan.  Place pan in a pre-heated 350-degree oven for about 30 minutes or until cheese is bubbly and golden brown.  Remove from the oven and let rest 5 minutes.  Remove from pan and cut into 8 wedges and serve.

Note:               You can use your own homemade sauce or use store bought for this recipe.

Note:               You can use dried parsley if fresh is not available.  I’d only use about 1½ tbsp.

Ideas for Future Efforts

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Spaghetti with Avocado Sauce

Spaghetti and Avocado Sauce

(6 servings)

Ingredients:

12 oz. Spaghetti

2 large Avocados, halved, pitted and scooped out

1 large clove Fresh Garlic, smashed

6 Fresh Scallions, chopped

1 large Fresh Lemon, juiced

¼ cup Extra-Virgin Olive Oil

to taste Salt and Pepper

½ cup Fresh Parsley, chopped

Directions:

Cook spaghetti according to package directions but one minute short on time.  While pasta is cooking, add the avocados, garlic, scallions, lemon juice and olive oil to a food processor.  Blend until smooth.  Reserve a half cup of pasta water and then drain pasta when done cooking.  Place pasta in a large warmed serving dish.  Add the pasta water to the avocado mixture in the food processor and blend until smooth.  Toss the avocado mixture with the pasta, season with salt and pepper, top with parsley and serve.

Note:               For a little different flavor, try using limes in place of the lemon.  It may take 2 or 3 limes to get the same amount of juice as one large lemon.

Ideas for Future Efforts

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A Couple More Spaghetti Recipes

I thought that as long as I have posted pasta recipes the last two weeks, I might as well do one more week.  I have a couple of recipes this week that I’m betting most of you have never tried.

Tomorrow (Wednesday) I have one that uses avocados in the recipe.  So give “Spaghetti with Avocado Sauce” a chance.  It’s more Mexican or Mediterranean than Italian.  The recipe calls for topping with chopped fresh parsley but you might want to try Cilantro instead.

Thursday I’m offering “Spaghetti Pie” for the recipe.  That ones like a casserole that you cut into pie wedges to serve.

Both of these recipes can be changed up with different ingredients.  So if you like them this way, you might like them better adapted to you own personal taste preferences.

The avocado one is vegetarian and the pie could be by dropping the meat or substituting something else like mushrooms.

They can both be Gluten-Free by using GF pasta.  Just be sure the other ingredients are GF too.  Remember, you have to watch some brands to be sure they are GF.

“Happy Cooking” until next week and please share this link with family and friends.  Thanks.

Manicotti (GF)

Manicotti (GF)

(12 servings)

Ingredients:

For Sauce:

1/3 cup Olive Oil

1½ cups Yellow Onion, finely diced

2 cloves Fresh Garlic, minced

1 can (28 oz.) Diced Tomatoes, undrained

1 can (6 oz.) Tomato Paste

3 tbsp. Dry Parsley Flakes

1 tbsp. Salt

1 tbsp. Sugar

1 tsp. Dried Basils Leaves, crumbled

½ tsp. Black Pepper

1½ cups Water

For Filling:

2 lb. Ricotta Cheese, room temperature

8 oz. Mozzarella Cheese, shredded

1/3 cup Parmesan Cheese, grated

2 large Fresh Eggs

1 tsp. Salt

½ tsp. Black Pepper

2 tbsp. Dry Parsley Flakes

For Assembly:

1 pkg. (12 oz.) RP’s Pasta Company GF Lasagna Sheets

¼ cup Parmesan Cheese, grated

Directions:

For Sauce:

In a large Dutch oven over medium heat, add oil and when ready the onions.  Sauté for about 5 minutes and then add garlic.  Continue sautéing until fragrant and then start adding the remaining ingredients and combine.  Bring mixture to a boil, reduce heat to medium-low and simmer covered for about an hour.  Be sure to stir occasionally during this time.

For Filling:

In a large bowl, combine the ricotta, mozzarella, parmesan, eggs, salt, pepper and parsley.

For Assembly:

Spray a 9x13 baking dish and add 2 cups of the sauce to it.  Place a pasta sheet on a work surface and spread a ½ cup of filling down the middle and roll up.  Place seam side down on the sauce so that you can put two side by side the long way.  Repeat process until you have 2 rows of 6 across in the pan.  Now top the filled manicotti with remaining sauce and sprinkle the ¼ cup of parmesan cheese over it.  Place uncovered in a pre-heated 350 degree oven for 30 minutes or until bubbly and cheese has browned a little.  Let rest 10-15 minutes before serving.

Note:               All ingredients should be gluten-
                        free but be sure to double-check
                        because of brands.

Note:               If you desire, add a pound to a pound and a half of cooked and crumbled ground chuck or Italian sausage to the sauce.

Note:               You could also make this with regular fresh pasta sheets if you don’t need it gluten-free.  Or make your own pasta for it.

Ideas for Future Efforts

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Lasagna (GF)

Lasagna (GF)

(12 servings)

Ingredients:

1½ lb. Ground Chuck

1 jar (45 oz.) Ragu Traditional Spaghetti Sauce

1 container (32 oz.) Ricotta Cheese, room temperature

½ cup Parmesan Cheese, grated

2 large Fresh Eggs

½ tsp. Black Pepper

2 tbsp. Dry Parsley Flakes

1 lb. Mozzarella Cheese, shredded

1 pkg. (12 oz.) RP’s Pasta Company GF Lasagna Sheets

Directions:

In a large skillet over medium heat, brown the ground chuck and drain off grease.  Add the pasta sauce reserving ½ cup for later and heat through.  Remove from heat to use in assembly of lasagna.  In a large mixing bowl, combine ricotta, parmesan, eggs, pepper and parsley.  To assemble, spray a 9x13 baking dish and spread reserved sauce over the bottom.  Top with 4 sheets of the GF lasagna.  Spread 1/3 of cheese mixture over pasta, followed by 1/3 of meat sauce and 1/3 of mozzarella cheese.  Repeat pasta, cheese mixture, meat sauce and mozzarella to more times.  Place baking dish on a sheet pan and put in a pre-heated 350 degree oven uncovered for 45 minutes.  Remove and let rest 15 minutes before cutting and serving.

Note:               All ingredients should be gluten-
                        free but be sure to double-check
                        because of brands.

Note:               The lasagna can be made a day ahead or even frozen.  If frozen, remove to refrigerator a day or two before needing to cook.  Either way, bake the lasagna covered for 45 minutes and then another 30 minutes uncovered.  Again let rest 15 minutes before proceeding.

Note:               This recipe is geared towards children and so is not spiced up.  You can use Italian sausage (hot or mild), red pepper flakes or other items to spice it up a bit.  You could also make your own sauce instead of using a jar sauce.

Ideas for Future Efforts

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Gluten-Free Pasta Dishes

It’s hard finding good pasta that is gluten-free.  I’ve find one that we like and it’s fresh gluten-free pasta.  The company is “RP’s Pasta Company” and I’ve found their product at the Hy-Vee stores in Rochester, MN and Woodman’s in Onalaska, WI.  I’m sure they are in other stores and locations.  They are out of Madison, WI and their link is www.rpspasta.com.

They offer “gluten-free lasagna sheets” which are used for the two recipes this week on here on my food blog.  They also offer Fettuccine, Spinach Fettuccine, Linguini and Fusilli in addition to the lasagna sheets.

So I suggest you check them out and give them a try.  Both the GF and non-GF people tasting these dishes thoroughly enjoyed them.

“Lasagna (GF)” is the Wednesday recipe.  On Thursday, the recipe is “Manicotti” for you to try.  Both of these recipes are set to appeal to children and those that like their food not spicy.  You can make adjustments to each recipe to spice it up for those that like a little excitement in their lives.

Enjoy and share the link to my food blog with others.  Thanks and “Happy Cooking” until next week.

Bolognese with Pasta

Bolognese with Pasta

(12 servings)

Ingredients:

2 tbsp. Unsalted Butter

1 tbsp. Olive Oil

4 oz. Pancetta, chopped

1 cup Yellow Onion, chopped

1 cup Carrots, chopped

1 cup Fresh Fennel, chopped

2 lb. Ground Chuck

1 lb. Ground Pork

½ tsp. Salt

½ tsp. Black Pepper

2 cups Red Wine

1½ cups Milk

1/8 tsp. Fresh Nutmeg, ground

1 can (28 oz.) Whole Tomatoes, cut-up and undrained

2 inches Parmesan Cheese Rind (optional)

Directions:

In a large Dutch oven over medium-high heat, add the butter and oil.  When ready, add the pancetta and cook for about 8 minutes or until starting to brown stirring as needed.  Reduce heat to medium and add the onion.  Cook about 5 minutes more or until translucent.  Now add the carrot and fennel for about 2 minutes continuing to stir.  Add the ground chuck and pork to pot seasoning with the salt and pepper.  Cook breaking up the meat with a fork to leave some larger pieces for texture until browned.  Add the wine to deglaze the pan using a spoon to scrape the pieces off the bottom of pot.  Simmer uncovered until wine has evaporated.  Next add the milk and nutmeg to the pot.  Continue simmering uncovered until milk has evaporated.  Be sure to be stirring as needed.  Now add the tomatoes and stir to combine.  Once tomatoes begin to bubble, reduce heat to low and simmer uncovered 2½ to 3 hours.  Add the parmesan cheese rind if using at this point.  The liquid will evaporate as sauce continues to cook.  Add water, a half cup at a time, as needed.  It may take up to 3 cups of water during the simmering time.  Serve over your favorite pasta with some good garlic bread.

Note:               If you don’t have, can’t find or don’t like pancetta, substitute some good smoked bacon in the recipe.

Ideas for Future Efforts

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Spaghetti Carbonara

Spaghetti Carbonara

(4 servings)

Ingredients:

8 slices Bacon, cut into ½ inch pieces

½ cup Water

3 gloves Fresh Garlic, minced

1¼ cups Pecorino Romano Cheese, grated

3 large Fresh Eggs plus 1 extra yolk

1 tsp. Black Pepper

1 lb. Spaghetti

1 tsp. Salt

Directions:

Using a 10-inch nonstick skillet over medium heat, add the bacon and water and bring to a simmer.  Cook until water evaporates and bacon begins to sizzle (about 8 minutes).  Reduce heat to medium-low and continue to cook bacon until fat renders and bacon browns (about 5-8 minutes).  Now add garlic and cook stirring constantly until fragrant (about 30 seconds).  Strain bacon mixture through a fine-mesh strainer and set aside.  Use 1 tbsp. of the rendered fat and place in a medium bowl.  Whisk the cheese, eggs and pepper into the fat in the bowl until combined.  Set aside until spaghetti is ready.  In a large pot, bring 2 quarts of water to a boil.  Add the spaghetti and salt to the pot and cook al dente.  Put a strainer in a large bowl and drain cooked pasta into the strainer.  Set aside while you retain 1 liquid cup of the water.  Discard the remaining water and return cooked spaghetti to it.  Slowly whisk a ½ cup of the retained pasta water with the cheese mixture.  Gradually pour sauce over the spaghetti, tossing to coat.  Now add the bacon mixture and toss to combine.  Let the spaghetti rest while you continue to toss for a couple of minutes.  This will help the sauce to thicken and coat the spaghetti.  Adjust as needed with remaining pasta water.  Serve immediately while warm into warmed bowls or plates.

Note:               The warmed large mixing bowl and the warmed serving bowls or plates help keep the sauced pasta creamy longer.  Using less water than normal for cooking pasta, helps make the pasta water starchier.  This adds to the creaminess of the sauce.

Ideas for Future Efforts

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I Know It's Spring, But I Love Pasta

I know that spring is here and we should start eating lighter springy foods.  However, I believe some foods are just made to be eaten year-round.  Pasta is one of them.

The same as when everyone believes they are Irish on St. Patrick’s Day.  I believe everyone thinks they are Italian because of their love for pizza and pasta dishes.  We won’t talk pizza because that’s a given.

I think everyone has their favorite pasta dish, although they would and do eat many other offerings of this Italian cuisine.  For many it’s a particular type of pasta with their favorite sauce or an Italian casserole like lasagna or manicotti perhaps.

This week I have two recipes that may not be on your usual list, but they are Italian classics.  On Wednesday, try the “Spaghetti Carbonara” to please your taste-buds.  Thursday, its “Bolognese and Pasta” for your dinner.

You might want to add a little garlic bread to the meal.  I have a great recipe under the “Odds ‘N Ends” recipe tab above.  Or maybe try the “Spanish Garlic Bread” from last week.

For those that need to be “Gluten-Free” just use your favorite GF pasta in these dishes.  Also, look to next week’s posts for a couple of Italian classics mentioned above that are GF.

“Happy Cooking” until next week and please share the link to “Cabana Boy Cooks” with family and friends.

Spanish Garlic Bread

Spanish Garlic Bread

(12 servings)

Ingredients:

8 tbsp. (1 stick) Unsalted Butter, room temperature

½ cup Pimento-Stuffed Green Olives, chopped

2 tbsp. Fresh Garlic, minced

1 loaf French Bread, halved lengthwise

1 cup Manchego Cheese, shredded

1 tbsp. Fresh Parsley, chopped

Directions:

In a small bowl, mix the butter, olives and garlic together.  Spread the mixture over the cut sides of the French bread evenly.  Sprinkle cheese evenly over the mixture.  Place the bread on a baking sheet and put in a pre-heated 350 degree oven for about 10 minutes or until cheese has melted and browned slightly.  Remove from oven and sprinkle with parsley before cutting into 12 pieces and serving.

Note:               If you can’t find Manchego cheese, try substituting either Pecorino Romano or Asiago cheese for this recipe.

Ideas for Future Efforts

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Parmesan Popovers

Parmesan Popovers

(12 servings)

Ingredients:

2 tbsp. Unsalted Butter, room temperature

2 large Fresh Eggs, room temperature

1 cup Half & Half

1 cup All-Purpose Flour

½ tsp. Salt

1 tbsp. Grated Parmesan Cheese

Directions:

Use the butter to grease a 12-cup muffin pan.  The butter should be thickly applied to each cup.  In a small bowl, whisk together the eggs and half & half until well blended.  In a large bowl, whisk the flour and salt together before adding the egg mixture.  Whisk to combine and then add the cheese.  Continue whisking until only tiny lumps remain.  Place muffin pan in a pre-heated 400 degree oven for 4 minutes.  Whisk batter just before removing muffin pan from oven and pour into cups.  Fill the cups about half full.  Return muffin pan to the oven and bake for 25 minutes without opening the oven door.  The popovers should be puffy, browned and crisp.  Serve warm with butter.

Note:               The air pockets inside each popover can be used to hold sweet and savory fillings besides butter.  Try paste sauce, a little pesto or different jams and chutneys.

Ideas for Future Efforts

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A Couple of Bread Ideas

I don’t know about you but I love bread.  Just about any kind of bread.  So I found a couple that I thought I should share on my food blog.

One more thing before I tell you about the two recipes this week.  This week is the end of my 5^th year of doing the “Cabana Boy Cooks” food blog.  In the five years I’ve missed less than 10 weeks of blog posts because of some issue.

There is over 500 recipes of all types saved on this blog for you to try and/or share with family and friends.

I would like to “THANK” all of you that have checked out my attempts to help you in the kitchen and with interesting meals for you to share.

Over the next month I will be trying to improve the design, layout and user-friendliness of Cabana Boy Cooks.  Please let me know if you have any suggestions or concerns as I make changes.  Again, “Thank You” for your support and encouragement to continue doing this food blog.

The two recipes this week are easy to make and very tasty to eat. Both recipes take about 30 minutes or less from start to eating.  Wednesday’s recipe is for “Parmesan Popovers” and are versatile in their use.

Thursday, I have a recipe for “Spanish Garlic Bread” and it uses pimento-stuffed green olives to help make it different from your traditional Italian garlic bread.

I hope you enjoy trying these recipes that help finish up my fifth year of blogging.  “Happy Cooking” until next week.