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Recipes that include dry pasta

Last Minute Mac & Cheese

Thursday, December 23, 2010

Merry Christmas! I’ve decided to gift you time! Well, I mean, I’m going to save you time. Traditional Macaroni and Cheese recipes usually involve making a bechamel or a multi-step mix, melt, transfer, then bake, or all of the above. I’m not saying it’s not worth it. Some of those recipes are great and I love ones with a light and crunchy bread crumb topping. Don’t throw those out. But, and this is a very big BUTT, sometimes you want Mac & Cheese right now, like fingers snapped, ta-daa!

It makes most sense when you’re alone and you just want a quick one person snack or meal. Maybe your screaming toddler really wants Mac & Cheese. Short of grabbing the box mix, tasty, but full of crap, you don’t know a quicker solution, until now. I know this because I developed this recipe/method as a solution for my own needs.

Merry Christmas Macaroni Cheese

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posted by jessica at 03:10 PM 12 Comments » Add a Comment

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Mushroom Lo Mein

Friday, September 10, 2010

With Labor Day and Rosh Hashana this week, our kitchen renovation has been on hold, although deliveries did come in. I received all of our appliances on Wednesday. I wanted to do a little dance around my 6 burner stove and 12″ grill. The exhaust is massive, like a bathtub! The fridge didn’t fit through our door so the refrigerator doors had to be removed and put back on. Today, all of our cabinetry will be delivered. We’re close to the finish line!

Until then, we’re still at my parent’s house where mom is dutifully making dishes for me. I decided on a noodle dish and my mom suggested Mushroom Lo Mein, a simple and light dish she often throws together for lunch when she’s by herself. It’s vegetarian, full of mushroom flavor, and a variety of textures. My mom used celery this time but sometimes uses napa cabbage, whichever one she has on hand. The flavor is different but equally delicious.

Mushroom Lo Mein 8
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posted by jessica at 09:57 AM 11 Comments » Add a Comment

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Lamb Sauce

Thursday, December 10, 2009

When you’re introduced to new people, do you start chattering immediately, or does it take you time to warm-up and get comfortable? It always surprises me when Lon starts talking to random people outside, a guy waiting on line in front of us, the check-out clerk at Bed Bath & Beyond, or the couple standing in front of the restaurant we just walked out of. Though my friends and family can’t shut me up, I’m cautious around strangers. I just need to melt the ice a little.

Lamb Sauce on Egg Fetuccine 2

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posted by jessica at 03:14 PM 12 Comments » Add a Comment

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Chicken or Turkey Pasta Salad

Friday, November 27, 2009

One of my go-to recipes is a Chicken & Cucumber Pasta Salad that I posted way-way back. I’ve tweaked it and played with it many times, and you can too, though the reason I thought to post it now, is because it’s a great way to use up left-over Thanksgiving Turkey. The Asian flavors make it so drastically different, you won’t even recognize that ceremonial bird.

Chicken and Cucumber Pasta Salad

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posted by jessica at 10:47 AM 15 Comments » Add a Comment

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Shrimp Pasta with Sweet Corn, Roasted Tomatoes, and Poblano Cream

Wednesday, October 14, 2009

Lon and I enjoyed that week in California, from Los Angeles to Napa Valley, so much more than we expected to. Neither of us like driving, but the views were postcard quality, and we broke the drive up into little pieces. Not only does it make the car rides seem short, we got to see and eat through so many little towns. Cambria, sticks out in my mind because it was such an adorable little place that we found by accident. No national chains. No sky scrapers. Knowing that we were tourists, one shop keeper asked, “How ever did you find us?”

Shrimp Pasta with corn, roasted tomatoes, and poblano cream 7

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posted by jessica at 09:47 AM 14 Comments » Add a Comment

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Trofie alla Raspberry Vodka

Sunday, July 12, 2009

Trofie all Raspberry Vodka

This Weekend Shout-out is to Gwendolyn at Patent and the Pantry for her post on Penne alla Vodka (and because I love her header photo.) You’d think, what an elementary sauce? But this one caught my eye because the vodka is not cooked in the sauce. No, you don’t just drink it while you cook. It does go in the pasta dish. But since you don’t cook it, I had to wonder, would it taste particularly strong? It was just right, but Lon said he did kind of feel it. haha

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posted by jessica at 08:09 PM 8 Comments » Add a Comment

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Sausage, Broccoli Rabe, Cannellini Pasta

Friday, May 8, 2009

You know from my Sausage on Salad post that I have hot Italian sausage in stock. Today, I was debating lunch once again. I am feeling better (thanks everyone), but I have lots of errands to run today so this still had to be a pretty quick meal. Luckily, I have fresh broccoli rabe from the farmer’s market and I love it with sausage. It’s a pretty common pasta to see at Italian restaurants, but here’s a fast and easy, healthier rendition.

Sausage, Broccoli Rabe, Cannelini Pasta 3

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posted by jessica at 02:25 PM 7 Comments » Add a Comment

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Shrimp over Linguine in Tangy Lobster Sauce

Saturday, December 6, 2008

Remember the lobster stock I made? It’s not that I haven’t been using it, it’s just that nothing I’ve made has been worth reporting, until tonight. I started reducing stock while I prepared the other ingredients.

Shrimp Linguine in Tangy Lobster Sauce Plated

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posted by Lon at 11:08 AM 8 Comments » Add a Comment

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Pasta Tasting – Course 2: White Truffle Laguiole Mac & Cheese

Sunday, May 4, 2008

The cheese guy at Whole Foods suggested Laguiole, a French Cheddar-style cheese, and after my first bite, I was sold. It’s perfect for eating alone, having so much flavor, sharp and tangy, fruity yet ashy, nutty, rich and salty, really distinctive. I decided to make it into a unique Mac & Cheese.

White Truffle Laguiole Mac & Cheese

6 ounces dry elbow macaroni (Barilla)
5.5 ounces Laguiole, shredded
2 tablespoons heavy cream
2 teaspoons truffle oil (optional)

1. Cook the elbows according to package instructions, rinse with cold water, drain, and set aside.
2. Toss macaroni elbows and Laguiole in a 3 1/2 quart pot. Turn on a low flame. Add Cream and stir until smooth and cheese is completely melted. Stir in truffle oil. Serve.

Super Easy! Everyone seemed to like it and the bowl was finished, although it wasn’t that big of a portion. My verdict is that Laguiole has so much going on by itself, it doesn’t allow the truffle oil to shine. While the truffle oil certainly doesn’t harm the flavor, I don’t think it is necessary for this dish either.

posted by jessica at 07:51 AM 3 Comments » Add a Comment

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Chicken and Cucumber Pasta Salad

Sunday, July 8, 2007


Salad, Pre-Tossed: Prepped for Travel

I went to Scott and Angie’s rooftop BBQ yesterday and Angie asked me if I could make my famous Chicken and Cucumber Pasta Salad. Of course, I agreed. It’s expected. Everyone who has tried it, requests that I make it for them. I’ve given friends the recipe but I don’t think anyone has made it yet. It is a bit work intensive, but the steps are easy and you get an impressively delicious summer pasta salad.

Dressing:

  • 1/3 cup soy sauce
  • 1/3 cup rice vinegar
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 1 teaspoon sesame oil

Salad, Dressing Tossed In: Ready for Service

Pasta Salad:

  • 1 box (1 lb) dry pasta (any shape)
  • 3 chicken legs, poached and chilled
  • 2 large cucumbers, seeded and thinly sliced
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped scallion
  • 1/4 cup toasted sesame seeds

Instructions:

  1. Whisk all of the dressing ingredients together and set aside. (I usually do this the night before just to get it out of the way.)
  2. Cook pasta as instructed on the box. Drain and rinse with cold water. Set aside.
  3. Tear meat of the chicken legs and shred by hand (pulling meat apart following the natural strands). Set aside.
  4. Combine pasta, chicken, cucumber, cilantro, scallion, sesame seeds, and dressing. Toss well and serve.

All of the ingredients can be prepared the day before. Just don’t combine them until you’re ready to serve it.

For more images, check out the Flickr set.

posted by jessica at 04:06 PM Comments Off on Chicken and Cucumber Pasta Salad Comments Off on Chicken and Cucumber Pasta Salad

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