Zucchini Ribbon Pasta

In my CSA recently, I received parsley, basil, zucchini, yellow squash, and garlic, among other goodies.  I was interested in trying a new zucchini recipe and I came across this one, that happened to use many of the items I had on hand.  Everyone in my family loved it!  It took a little time for me to make the zucchini and squash ribbons - I used a peeler - but if you have a tool for that, I am sure it would be quick and easy.  If you want to make this vegetarian, it would only require switching the chicken stock for vegetable broth.  If you want to add protein, I think shredded chicken would be a good choice.


INGREDIENTS:

• 3/4 pound whole-wheat fettuccini
• yellow and green zucchini (about 2 lb total)
• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 cup low-sodium chicken broth
• 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
• 1/3 cup finely minced parsley leaves, plus more for garnish
• 1 cup thinly sliced basil leaves, plus more for garnish
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fresh ground black pepper
• Salt

DIRECTIONS:

1. In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
2. Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or vegetable peeler, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
3. In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. 
4. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Time: About 30 minutes, total

Difficulty: Depends on how hard it is for you to make the zucchini ribbons. That was the only possible challenge

Source: https://www.foodnetwork.com/recipes/ellie-krieger/zucchini-ribbon-pasta-recipe-1940043#/

Sausage, Squash, and Spinach Penne

It's time to start spring cleaning!  In my house this often means finding what I put in the freezer months ago.  Yesterday, I found some frozen butternut squash. (Don't worry if you don't have the frozen squash; you can replace it with canned pumpkin) I started searching for recipes to use my squash and my new Mulay's Italian Sausage.  I settled on a baked pasta dish which would use some fresh herbs.

I have noticed I am a lot more particular about what types of products that I purchase lately. Sometimes I leave stores that don't have the products that I want.  Mulay's Sausage is antibiotic free, supports sustainable farming practices, and is allergen free.  Simply put, it's pork and spices.  I was pleasantly surprised with how nicely it cooked on the skillet, and I had to taste it since it looked so good; it tasted delicious!



INGREDIENTS:

• Mulay's Mild Italian Sausage
• 1 pound of penne pasta
• 2-3 cups of mashed, cooked squash or 1 can solid packed pumpkin (15 oz)
• 1/4 cup tomato paste
• Fresh basil leaves, torn
• 2 T Italian seasoning
• 1 1/2 t minced garlic
• 1/2 t salt
• 1/2 t pepper
• 1/4 t red pepper flakes
• 1 1/2 cups chicken broth
• 4 cups fresh spinach
• Parmesan cheese
• Mozzarella cheese 
• Thyme leaves

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13 baking dish with cooking spray.
2. Cook sausage in skillet.  Remove sausage and set aside.  
3. Add squash, tomato paste, pepper, salt, red pepper flakes, basil, and Italian seasoning to the skillet.  Mix and allow to cook 5-7 minutes.
4. While squash mixture is cooking, prepare pasta.  Drain.
5. Add sausage to squash mixture.  Cook for 2 minutes.  
6. Add pasta to skillet.  Mix well.
7. Place half of pasta mixture into baking dish.  Add a layer of  spinach.  Place remaining pasta on top. Cover with foil.  Bake for 12 minutes.
8. Remove foil.  Cover with cheeses and leaves of thyme.  Cook uncovered for an additional 5-10 minutes or until cheese is melted.

DIFFICULTY: Medium 

TIME: 45 minutes

SOURCE: Modified from Pinterest

Pork and Mushroom Stuffed Shells

I was grocery shopping with my daughter and out of the blue, she asked if we could have stuffed shells for dinner.  We hadn't had stuffed shells in a very long time, so her suggestion sounded like a good idea to me.  I didn't know what recipe that I wanted to use, but I grabbed a box of jumbo shells off of the shelf anyway.  As I went to put the box in the cart, I noticed that it had a recipe on it.  Upon closer inspection, the recipe looked pretty awesome.  I decided right then and there that we would have them for dinner, so using the recipe on the box, I purchased all of the ingredients and made them that night.  Needless to say, they were a hit.  I don't know that I had ever had stuffed shells with sausage as an ingredient before, but I loved the addition.  I will say that the type of sausage that you use will greatly affect the flavor of the meal, so choose one that you love!

INGREDIENTS:

• 32 jumbo shells
• 8 oz ground pork
• 8 oz baby bella mushrooms, chopped
• 1 cup chopped onion
• 1 Tbsp chopped garlic
• 1 Tbsp Italian seasoning
• 1 jar (15 oz) pasta sauce of your choice (the original recipe calls for Alfredo but I preferred a marinara sauce)
• 1 container (15 oz) whole milk ricotta cheese
• 1 can (14.5 oz) diced tomatoes with garlic and onion, drained
• 8 oz package shredded Italian style six cheese blend, divided

DIRECTIONS:

1. Prepare pasta according to package directions, drain. Preheat oven to 375 degrees F.
2. Meanwhile, in large skillet over medium-high heat, combine pork, mushrooms, onions, garlic and Italian seasoning, salt and pepper to taste.  Cook until pork is no longer pink.  Drain.
3. Spread 1/2 cup pasta sauce in bottom of a greased 13x9 baking dish.  
4. Add ricotta cheese, drained tomatoes and 3/4 cup of shredded cheese blend to pork mixture; stir to combine.  Divide among cooked pasta shells.  Place in baking dish.
5. Cover with remaining pasta sauce and sprinkle with remaining cheese.  Bake, covered, for 20 minutes.  Remove cover and continue baking until cheese is melted and bubbly (about 15 minutes).

Difficulty: medium - just a bit of a pain to stuff the shells, but not really a big deal

Time: 20-25 minutes prep, 35 minutes to cook

Source: modified slightly from a recipe found on the box of Essential Everyday pasta shells

Roasted Veggie and Sausage Pasta

I am not sure if I love roasted veggies or grilled veggies more but I know they both make my mouth water.  This recipe uses a variety of vegetables - feel free to customize it to your tastes or what you have on hand.  Since several of the steps are concurrent (boil and cook pasta while browning sausage and roasting veggies), the time involved isn't too much and the wonderful, deep flavors meld together wonderfully once everything is combined.  My family has never once complained about eating their veggies with this meal!

INGREDIENTS:

• olive oil
• 8 oz mushrooms, quartered
• 2 small bell peppers
• 1 small summer squash or zucchini
• 1 medium red onion
• 1 small sweet yellow onion
• 1 14.5 oz can diced tomatoes
• 3/4 lb sweet Italian sausage
• 3/4 lb pasta (I used fusili)
• sea salt
• pepper
• optional toppings: fresh basil, oregano, shredded Parmesan (I used all three and it was amazing)

DIRECTIONS:

1. Preheat oven to 450 degrees Fahrenheit.  Line two baking sheets with foil.  Begin boiling water for pasta.
2. Slice squash lengthwise to quarter and then cut into 1/2 inch pieces. Chop peppers and onions.  Spread on one of the foil-lined sheets, drizzle with about 2 Tbsp olive oil and gently stir to coat.  Sprinkle with salt and pepper.
3. Place mushrooms on the second foil-lined baking sheet, drizzle with oil and toss to coat.
4. Bake vegetables for 10 minutes, gently stir, and then place back into the oven for another 5-10 minutes longer, or to desired tenderness.  (You may want to leave the mushrooms in longer than the other veggies.)
5. As the veggies are cooking, cook pasta according to package directions and brown and drain sausage.
6. Add the can of diced tomatoes, with juices, to the sausage.  Cook for 5 minutes.
7. Combine sausage, veggies, and pasta.  
8. Serve topped with fresh oregano, basil, and shredded Parmesan cheese.

Difficulty: relatively easy but with some chopping

Time: 30-40 minutes

Source:  This one is my own...and is much loved by my family.

Sausage and White Bean Orecchiette

For a long time, pasta was something that my family ate multiple times per week.  As I look back, I realize that we have made a gradual (kind of unintentional) shift away from eating as much pasta and we tend to have more brown rice, quinoa, etc. in our meals alongside our veggies and protein.  That isn't to say that we don't eat pasta - absolutely unfathomable!  We just have fewer meals where pasta is the main component.

This meal is a great way to increase the protein and veggie components of a meal while still including pasta - there is just a smaller proportion of pasta per serving than you may be used to.  Instead, protein-packed white beans take up some of that space, and yummy sausage and veggies take up the rest.  I LOVE this meal, and my kids do, too!

INGREDIENTS:

• 1 Tbsp. Olive Oil
• 12 oz. sweet Italian sausage (bulk)
• 1 small onion, chopped
• 2 medium zucchini, chopped
• 1 red, yellow, or orange pepper
• 1 15 oz can cannellini or other white beans, drained and rinsed (no salt added recommended)
• 1 tsp crushed rosemary (or 1 Tbsp fresh, finely chopped)
• 1/2 tsp Sea Salt (omit and salt to taste if using salted beans)
• 8 oz. dried orecchiette pasta
• Freshly ground pepper
• Grated Parmesan cheese

DIRECTIONS:

1. Follow package instructions to cook pasta.  Once prepared, drain and reserve 3/4 cup of cooking water.
2. While the water boils and pasta cooks: In large skillet, heat oil over medium heat.  Brown sausage, breaking it up as it cooks.  Transfer sausage to a bowl using a slotted spoon and set aside.
3. Discard all but 1 Tbsp of the fat left in the skillet and return to medium heat.  Add the onion and pepper and cook until tender, 6-8 minutes.  Add zucchini and cook until just tender and beginning to brown, about 4-6 minutes.  Add beans, rosemary, and salt.  Cook 1-2 minutes more or until beans are heated through.
4. Stir pasta and reserved sausage into the skillet mixture.  Stir in cooking water, 1 Tbsp at a time to create a sauce of desired consistency.  Season with pepper and top with cheese.

Difficulty: easy

Time: about 35 minutes

Source: Adapted from December 2014 Parents Magazine

Tomato and Gorgonzola Pasta Salad

I seriously cannot express how much I love this pasta salad.  The flavors of the arugula, Gorgonzola, and homemade Lemon Shallot Vinaigrette are amazing together.  This uses an entire box of pasta, so you can definitely serve a crowd if using this as a side dish; it would be perfect to take as a contribution to a picnic or another get-together.  (Use whole wheat pasta for an added healthy twist.)  I have also taken the leftovers as a stand-alone lunch.

INGREDIENTS:

• 1 16 oz package penne or rigatoni pasta
• 1/2 cup Lemon Shallot Vinaigrette (click here for the easy recipe)
• 1 1/4 lb beefsteak tomatoes (I used what I had available), seeded and chopped
• 4 oz. Gorgonzola cheese, crumbled
• 1/2 (4 oz.) package arugula 

DIRECTIONS:

1. Prepare pasta according to package directions.  (If you haven't made the vinaigrette, there is enough time to do so while the pasta is cooking.)  Toss together hot pasta and vinaigrette in a large bowl.  Cool.*  
2. Stir tomatoes and cheese into pasta mixture.  Just before serving, stir in arugula; stir in salt and pepper to taste.

*The recommended cooling time from the original recipe is 30 minutes; I don't always wait so long.  The difference is that the cheese may melt a bit when you add it.

Difficulty: very easy

Time:  about 30 minutes

Source:   Southern Living magazine, July 2014

Shortcut Stuffed Shells

My kids love meatballs.  This quick and crowd-pleasing recipe has saved me many times.  If I know I have to be late for an after-school appointment or meeting, I will prep this meal the night before.  The next day, my husband or babysitter will just grab it from the fridge and bake for about 45 minutes.  Everyone is happy.  Leftovers are usually plentiful and feed us another night.

INGREDIENTS:

• 12 oz package of jumbo pasta shells, uncooked
• 28 oz jar pastaa sauce, divided
• 36 frozen Italian meatballs, thawed
• Italian seasonings
• 2 cups shredded mozzarella cheese

DIRECTIONS:

1. Cook pasta according to directions; drain and rinse in cold water.
2. Spread 1/2 cup pasta sauce in greased 13 x 9 baking pan.
3. Tuck a meatball into each shell; arrange shells in pan.
4. Top with remaining sauce and sprinkle with Italian seasonings to taste; add cheese.
5. Cover; bake at 350 degrees Fahrenheit for 35 minutes.
6. Uncover and bake 10 more minutes. 

Difficulty: Easy
Time: 20 minute prep; 45 minutes baking time
Source: a friend

Sausage and Broccoli Skillet

A few months back, I came across a Cambpell's cookbook that my mom had given me years ago and in briefly flipping through, this recipe jumped off of the page at me.  It was one for which I already had all of the ingredients and it looked like something my family would love.  I was right - my daughter, who has been eating dinner at a snail's pace recently, gobbled it up in (for her) record time.  My son asked for seconds with no hesitation, and I had to restrain myself from not overeating, it was so yummy.

INGREDIENTS:

• 1 1/2 lbs sweet Italian pork sausage, casing removed OR ground sweet Italian pork sausage
• 1 medium onion, chopped
• 1 tsp minced garlic
• 1 can (10 3/4 oz) condensed cream of broccoli soup (can be 98% fat free kind)
• 1/2 cup milk
• 1 bag (14-16 oz) frozen broccoli cuts or florets 
• 1/2 cup shredded Parmesan cheese, divided
• 1 lb Rotini or Cavatappi pasta 

DIRECTIONS:

1. Cook pasta according to package directions.
2. Microwave broccoli with a tablespoon of water for 4 minutes.
3. Brown sausage in large skillet over medium-high heat, stirring to separate meat.
4. Add onion and garlic.  Cook until tender.  Drain fat.
5. Add soup, milk, broccoli and 1/4 cup of the cheese.  Heat to boiling.  Cover and cook over low heat for 5 minutes, or until broccoli done to desired tenderness, stirring occasionally.
6. Toss with pasta.  Sprinkle with remaining cheese.

Difficulty: easy
Time: 25-30 minutes, start to finish
Source: slightly adapted from Campbell's Casseroles and One-Dish Meals cookbook

Lasagna

This is my absolute favorite lasagna recipe...partly because it is the easiest one I have tried (aside from Kelly's slow cooker version) and partly because of how tasty it is.  I was never a big fan of lasagna growing up, and I think it had to do with the fact that I don't care much for ricotta cheese.  This recipe does not have ricotta, and if you use the low fat cottage cheese that this one calls for, it is actually much healthier than traditional recipes, too.  As with any lasagna, it does take a little time to prepare, so this is one that I generally make on a Sunday.  I put it together after lunch and then throw it in the oven when the time is right.  We usually have enough for leftovers later in the week, especially if we have a salad with it, and definitely if we have a salad and breadsticks.

INGREDIENTS:

• 1 lb lean ground beef
• 1 1/2 tsp minced garlic
• 1 1/2 tsp dried oregano
• 1 jar (26 oz) spaghetti sauce (or homemade sauce)
• 1 large tomato, chopped
• 9 lasagna noodles, cooked, drained
• 1 container (16 oz) low fat cottage cheese
• 2 cups shredded Mozzarella cheese

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.  Begin cooking pasta.  Brown meat with garlic and oregano.  Stir in spaghetti sauce, simmer 5 minutes.  Stir in tomatoes, remove from heat.
2. Spread 1/2 c of sauce in 13 x 9 baking dish.  Layer 3 noodles, 1 c of cottage cheese, 1/2 c Mozarella, and 1 c sauce in dish.  Repeat layers.  Top with remaining 3 noodles and remaining sauce mixture.  
3. Cover with foil.  Bake 30 minutes.  Uncover; top with 1 c mozarella.  Bake uncovered for an additional 5 minutes.  Let stand for 5 minutes before serving.

Difficulty: Medium
Time: about 25 minutes prep and then another 35 minutes to cook, plus 5 minutes to stand after cooking.
Source: adapted from Kraft Food and Family

Mac and Cheese with Squash

I am not really the type to "sneak" veggies into things because I am fortunate enough to have kids who are at least willing to tolerate them (if not enjoy them) when they are perfectly visible.  However, when faced with the opportunity to make a family favorite healthier by adding pureed acorn squash, I decided to go for it.  Little did I know that not only would it be healthier, it would taste awesome, too.  My family gobbled up this delicious mac and cheese!

INGREDIENTS:

• 1 acorn squash (I used one a little larger than a softball and have used some slightly smaller, as well)
• salt and pepper
• 3 cups (dry) penne pasta
• 2 1/2 cups milk, divided
• 2 Tbsp butter
• 3 Tbsp flour
• 1/8 tsp nutmeg
• 1/2 Tbsp dried rosemary
• 2 cups sharp cheddar cheese (or a mixture of cheese to suit your tastes)
• 1/2 cup panko 

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Using a sharp, sturdy knife, halve the acorn squash.  Remove seeds and place on a baking sheet, skin side down.  Sprinkle with salt and roast for about 50 minutes, until fork tender. (Time saving tip: I bake multiple squashes at once and save the others for other dishes or freeze to use in this dish at a later date.)
3. While water is boiling for the pasta, scrape the cooked squash from the skin and place in a food processor or high speed blender with 1/2 cup of milk.  Blend until pureed.
4. While pasta is cooking, melt the butter in a large skillet over medium heat.  Add the flour and nutmeg, whisk for 2-3 minutes.  Add remaining milk, whisk until smooth.
5. Increase heat and bring the flour/milk mixture to a boil, whisking the entire time.  Once thickened, turn the heat to low and whisk in the squash and rosemary and salt and pepper as desired.
6. Add the cooked macaroni to the mixture and combine thoroughly.
7. Pour half of the noodle and sauce mixture into a greased 2 quart baking dish.  Sprinkle 1 cup of cheese on top.  Add the remaining noodle mixture and then the other cup of cheese.  Sprinkle breadcrumbs on top.
8. Bake for 25-30 minutes or until melted and bubbling.  Let rest for 5 minutes before serving.

Difficulty: medium (but oh so worth it)

Time: 50 minutes to bake the squash (can be done ahead), 20 minutes hands-on, and 25-30 minutes baking time

Source: adapted from multiple sources, including www.twopeasandtheirpod.com

Pasta Trapanese

School has begun and fall is around the corner...and we are ready to give away another great Gooseberry Patch cookbook!  From Maryland Crabcakes to Too-Much-Zucchini Stovetop Dinner to Chocolate-Hazelnut Skillet Bars, 101 Stovetop Suppers has all the recipes you need to make a delicious meal (or dessert!) without ever having to heat up the oven.  To top it off, each recipe includes a mouth-watering, full-color photo.

This Pasta Trapanese recipe from the "Slowly Simmered" chapter was absolutely amazing.  We have been giving "Meatless Mondays" a try, and this fit the bill perfectly.  While I did have to stir the sauce every now and then as it was simmering, I felt as though it was a very simple dish to make with a big payoff - the fresh taste was awesome and my family loved it.  With a large variety of recipes in chapters called "Quick & Easy", "Slowly Simmered", and "Serves a Crowd,"  I am sure that your family will find a lot to love in this book, as well.

We are sorry; This giveaway is over.

 INGREDIENTS:

• 1 onion, chopped
• 2 cloves garlic, pressed (I finely diced)
• 1/4 cup olive oil
• 28 oz can whole Italian plum tomatoes, crushed
• 5 to 6 T fresh basil, chopped
• salt and pepper to taste
• 1/4 cup slivered almonds, toasted
• 12 oz package penne pasta, cooked
• grated Parmesan cheese (optional garnish)

DIRECTIONS:

1. In a skillet over medium heat, saute onion and garlic in oil.
2. Add tomatoes with juice, basil, salt and pepper.  Reduce heat and simmer, uncovered, for 30 minutes.  Stir in almonds.  Serve over cooked pasta, garnished with Parmesan cheese.

Difficulty: easy
Time: 35-40 minutes
Source: 101 Stovetop Suppers by Gooseberry Patch

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Meatless Monday Penne with Artichokes and Sun-Dried Tomatoes

"Meatless Monday" is a catch phrase that I have been seeing a lot of lately.  As a way to add variety to my meal plan, if not to eat healthier and find alternate sources of protein and fiber, I have been making an attempt at meatless meals every now and then.  Typically, my ventures remain somewhat safe and include pasta, and, admittedly, I am always a bit concerned that we will miss the meat or feel unsatisfied.  This pasta dish is perfectly filling and satisfying, and absolutely delicious.  My kids are beginning to enjoy artichokes, and my husband (our family's prime meat-eater) raved about it the first time I made it, leading me to add it to our regular rotation.  As a side note - I find that it is fine to skip the parsley, but you cannot skip the panko, which adds a lot to the flavor and texture of the dish (and is the part my kids like the best).

INGREDIENTS:

• 12 oz uncooked penne (use whole-wheat for additional health benefits)
• 2 Tbsp extra-virgin olive oil, divided
• 2 cloves garlic, minced
• 1 1/2 cups no-salt-added vegetable broth
• 14 oz. can artichoke hearts, drained and quartered
• 15 oz can no-salt-added cannellini beans, drained
• 1 tsp dried oregano, crushed
• 1/2 cup oil-packed sun-dried tomatoes, drained well and chopped
• 1/2 tsp salt
• 1/2 cup whole-wheat panko bread crumbs (I use regular panko bread crumbs)
• chopped Italian Parsley (I omit this, generally)

DIRECTIONS:

1. Cook pasta in lightly salted boiling water according to package directions.  Drain pasta and return to pot.
2. Meanwhile, in a large skillet, heat 1 Tbsp oil over medium heat.  Add garlic and cook for 1 minute or until fragrant but not browned. Add broth, artichoke hearts, beans, and oregano.  Bring to a boil; reduce heat.  Simmer, uncovered, for 5 minutes.
3. Add artichoke mixture to pasta in pot.  Stir in tomatoes and salt.  Cover and keep warm.
4. Wipe out skillet.  Heat remaining 1 Tbsp oil in skillet over medium-high heat.  Add panko crumbs and cook, stirring frequently, for 3 minutes or until toasted.  Divide pasta mixture among serving plates; top with panko and parsley.

Difficulty: easy
Time: 20-25 minutes
Source: Parents magazine, January 2013, p 63

Tomato and Asparagus Carbonara

I first made this yummy, meatless dish last September...I picked the basil from my garden and we ate on the deck.  We loved it; the quick prep and the fresh and simple ingredients made for a perfect late summer dish that was light and yet filling. Since that fall evening, I have made it numerous times - pretty much every time that asparagus has gone on sale at our local grocery store. It has been a hit every time!

INGREDIENTS:

• 1 T olive oil
• 1-1.5 lb diagonally cut trimmed asparagus
• 3 cloves garlic, minced
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup pecorino Romano cheese, finely grated
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 large egg
• 8 oz uncooked penne pasta
• 1/4 cup fresh basil leaves

DIRECTIONS:

1. Boil water for pasta; cook according to package directions.
2. Heat large nonstick skillet over medium-high heat.  Add oil to pan; swirl to coat.  Add asparagus; saute for 3 1/2 minutes.  Add garlic; saute for 1 minute.  Add tomatoes; cook for 6 minutes or until tomatoes are tender.
3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.  
4. Drain pasta and toss immediately with egg mixture.  Add tomato mixture, tossing until sauce thickens.  Top served pasta with basil.

Difficulty: very easy
Time: 20 minutes
Source: Cooking Light, September 2012

4 Cheese Lasagna

I don't know how I survived before I started using my slow cooker!  Honestly, I only used the thing to make Buffalo Chicken Dip prior to having children.  I couldn't believe our luck when Joyce emailed me about the opportunity to review and giveaway Gooseberry Patch's Slow Cooking All Year Round!  She hurriedly sent the book with my husband whose car I had to ransack to find it.

Given our days of freezing weather, I spent most of my time in the section titled "Warming Winter Dishes." This lasagna was my family's favorite out of the recipes I tried. My husband asked me to add it to the rotation. I loved the variety of dishes in the cookbook; I'm looking forward to making the holiday dishes including a St. Patrick's Day Corned Beef Dinner and Slow-Cooker Irish Stew found in the "Simply Springtime" section.

My favorite part of browsing the cookbook is reading all the tips found at the bottom of each page. I never would have thought to cut up fresh peppers (read: ready to spoil) and freeze them in an ice cube tray to be thrown into crock pot dishes to add flavor. That tip was perfect for this frugal mom of three! There are many easy craft and centerpiece ideas as well; my kids will be making lucky green popcorn balls for our St. Patrick's Day play date.

Make sure you enter to win a copy of Slow Cooking All Year 'Round at the bottom of this page!

INGREDIENTS:

• 1 lb lean ground beef
• 2 26 oz jars of Chunky tomato, garlic, and onion pasta sauce (Ragu makes one)
• 1/2 cup water
• 1 T. Italian seasoning
• salt and pepper to taste
• 2 T. grated Parmesan cheese
• 16 oz container of small-curd cottage cheese
• 8 oz package oven-ready lasagna noodles, uncooked
• 4 cups shredded mozzarella cheese
• 2 cups shredded Colby Jack cheese

DIRECTIONS:

1. In a skillet over medium heat, brown beef; drain and remove from heat.
2. Stir in sauce, water, and seasonings.
3. In a bowl, combine Parmesan cheese and cottage cheese; set aside.
4. In a large greased slow cooker, spread some beef mixture; top with noodles (breaking them to fit if necessary); top with beef mixture, then cottage cheese mixture, and finally some of the shredded cheeses.
5. Repeat layers 2 to 3 more times; ending with the shredded cheese.
6. Cover and cook on low 3 1/2 to 4 hours or until noodles are tender. 

Difficulty: easy

Time: 15 minutes prep, 4 hours cook

Source: Gooseberry Patch's Slow Cooking All Year Round, Copyright 2012

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Steak House Mac and Cheese

Anyone up for some comfort food (with a healthy twist)?  When I saw this recipe in March, I knew I had to try it immediately.  I have made it several times (once, when my mother-in-law came for dinner) and I cannot say enough good about it.  Spinach.  Bacon.  Mushrooms.  Blue Cheese.  I have found those to be ingredients people either love or hate, but I happen to love them all.  Put them together with some penne, greek yogurt, panko, and garlic?  Let me tell you...This dish is amazing.

INGREDIENTS:

• 4 tsp olive oil, divided
• 2 tsp salt
• 8 oz uncooked penne pasta or macaroni
• 3 bacon slices (I have reserved some from Sunday morning breakfast when I make it)
• 10 oz fresh mushrooms, quartered (I have used more, depending on the package size)
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced (I use 1 tsp jarred minced garlic)
• 10 oz fresh baby spinach (I used most of two 6 oz bags)
• 1/4 cup plain 2% Greek yogurt
• 4 oz blue cheese, crumbled
• 1/2 cup panko (Japanese breadcrumbs)
• 2 Tbsp chopped fresh parsley (I don't generally have this and therefore skip it)

DIRECTIONS:

1. Preheat oven to 400 degrees.  Coat 2-quart baking dish with 1 tsp oil and set aside.
2. Bring a large pot of water to a boil; add salt and pasta.  Cook for 6 minutes or until just barely tender.  Drain pasta but reserve one cup of the cooking liquid.
3. While the water is coming to a boil, cook bacon in a large skillet over medium heat until crisp.  Remove bacon from pan, and crumble.  Add mushrooms to drippings (appx 2 Tbs) in pan.  Cook for 8 minutes or until browned, stirring occasionally.  
4. Add pepper, garlic, and spinach (in batches) to the mushrooms; cook 3 minutes or until spinach wilts, tossing occasionally.
5. Combine yogurt and cheese in a large bowl, stirring until almost smooth.  Add pasta and mushroom mixture toss to combine.  Stir in 1/2 cup reserved cooking liquid (or more if mixture looks dry).  Spoon pasta mixture into prepared dish.
6. Combine crumbled bacon, panko, and parsley.  Drizzle with remaining 3 teaspoons of oil; toss to combine.  Sprinkle evenly over top of pasta.  Bake at 400 degrees for 20 minutes or until golden and bubbly.

Difficulty: medium

Time: about 50 minutes total (the last 20 of which are completely hands-off)

Source:  Cooking Light magazine, March 2012, page 81

Homemade Spaghetti Sauce

There was a point in time, not long ago, when I would have said, "Who in the world would make his or her own sauce when there is perfectly good stuff you can buy off the shelf for $2?! Seriously, spaghetti night is supposed to be the quickest and easiest meal of the week!"  I am not saying that I will never again buy sauce, but I definitely became a sauce convert about six months ago.  My friends who have long made their own sauces are wondering what took me so long.  I am, too.  This sauce is SO much better than jarred and it honestly doesn't take that much work or time.  This batch makes enough for at least three meals; I freeze two portions.  I add the meat from the start, so when I use it, I don't even have to brown meat.  Taking a bag of sauce out of the freezer the night before spaghetti night actually saves me time.  Plus, I love the feeling that I get when making it with my own fresh herbs and that I can control the amount of sugar and salt that goes in.  (The amount of sugar in jarred sauce is astounding!)  If you have never made sauce yourself, please give this a try one afternoon.  You won't regret it!

INGREDIENTS:

• 2.5-3 lb meat (I use a combination of ground beef and sausage)
• 2 medium onions, diced
• 2 (29 oz) cans of tomato sauce
• 1 (29 oz) can of diced tomatoes
• 1/4 cup fresh basil, chopped (use less if using dried)
• 1/4 cup fresh oregano, chopped (use less if using dried)
• 4 cloves garlic, diced
• 3 Tbsp sugar
• 2 bay leaves
• 2 tsp salt
• 1/2 tsp pepper

DIRECTIONS:

1. Brown ground meat with onion in a large pot or dutch oven until no longer pink.
2. Add remaining ingredients; bring to a boil.  Reduce heat and simmer for at least 1 hour, stirring occasionally.

Difficulty: Surprisingly easy

Time: about 1.5 hours, 20 minutes or so of which are hands-on

Source:  After researching online for a while, I just decided to make my own recipe; I have made this many times now and my family devours it!

Easy Shrimp Pasta

This is one of the few recipes that I can make from memory.  I generally don't have that much confidence that I will remember all of the ingredients or will get all the measurements right in most cases, but I have made this so many times and with so many different variations, I am sure I cannot go wrong with it.  It is absolutely delicious, my family devours it, and it is a great way to use some of my abundant summer basil.  I should probably tell you that that the original recipe called for uncooked shrimp, marinated, and cooked for three minutes (or until no longer pink) at the beginning of the process.  Some may think this sacrilegious, however, in the interest of saving time and money (particularly money), I found that some slight alterations and some precooked salad shrimp from Costco worked just perfectly for my family.  (Plus, my kids seem to like the "little shrimp" better.)

Oops! I forgot to include the shredded Parmesan cheese in the picture.

INGREDIENTS:

• 1 lb shrimp (I use frozen cooked salad shrimp)
• 3/4 to 1 lb fettucini (I use 3/4 lb because I like my pasta to be saucier)
• 1/2 cup plus 2 Tbsp Balsamic Vinaigrette salad dressing
• 4 oz cream cheese, cubed
• 1 can diced tomatoes (I have used fresh, but actually like the diced better in this recipe)
• ~1/4 cup basil, chopped, plus some extra to garnish
• Shredded Parmesan cheese

DIRECTIONS:

1. Thaw shrimp (if necessary) and marinate in 1/2 cup dressing for 30 minutes in the refrigerator, covered.
2. Cook pasta as instructed.
3. While the pasta is cooking, heat tomatoes, 2 Tbs dressing, and basil (reserve some basil to garnish the dish when finished) for 2-3 minutes in a deep pan.  Add cream cheese and stir until melted.
4. Remove shrimp from marinade with slotted spoon, add to skillet.  Heat just until warm.  (If you are using cooked shrimp like me, be careful not to heat them for too long.)
5. Add pasta, mix carefully.  Top with remaining shredded basil and Parmesan cheese.

Difficulty: Very easy

Time: 30 minutes to marinate, less than 20 minutes to cook

Source: Heavily adapted from Kraft Food & Family magazine

Scapes Pesto

In an attempt to feed my family more fresh vegetables, buy locally, and support farming in our area, I joined a CSA a few years ago. I was overcome with wonderful, organically grown fruits and vegetables, BUT I had no idea what half of the produce was. Then, I had to find recipes. This is one of my favorite recipes for June when garlic scapes come in my CSA. Another reason I love making this recipe is that it makes me feel like I am serving a gourmet dish-it looks like something I would see on the menu at local Italian restaurants.  We look forward to having this every year.

INGREDIENTS:

• 6-7 Garlic scapes, cut into 1/4 slices
• 1 cup olive oil 
• 1 cup grated Parmesan cheese
• 1 pound angle hair pasta
• 1 pint grape tomatoes, halved (I've used other tomatoes, but grape or cherry tomatoes are easy)
• 1 small can of black olives
• 1 small bag of pine nuts (these can be expensive-$32 a pound)

DIRECTIONS:

1. Combine scapes and olive oil in food processor or mini chopper.
2. Hand blend in cheese.
3. Prepare angle hair as directed. 
4. Toast pine nuts for a few minutes in the oven at 350 degrees.
5. Pour over angle hair.
6. Garnish with fresh tomatoes, toasted pine nuts, and olives.

Difficulty: Medium

Time: under 30 minutes

Source: Dillner Family Farm CSA Recipes