My Recipe File

Posts tagged dinner

10 notes

Serves 4
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red-pepper flakes
3 cups cooked chickpeas
Coarse salt
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) reduced-sodium chicken broth
1 sprig fresh basil, plus torn leaves for garnish
12 ounces medium pasta shells
Grated Parmesan, for serving
Directions
In a medium saucepan, heat oil over medium. Add garlic and red-pepper  flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas,  season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a  boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes.  Add basil, and cook 5 minutes more. Remove basil. 
While sauce is cooking, cook pasta in a large pot of boiling salted  water until al dente; drain pasta, and return to pot. 
Add sauce to pasta, and toss. Serve with Parmesan, and garnish with  torn basil.

Serves 4

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon red-pepper flakes
  • 3 cups cooked chickpeas
  • Coarse salt
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 sprig fresh basil, plus torn leaves for garnish
  • 12 ounces medium pasta shells
  • Grated Parmesan, for serving

Directions

  1. In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
  2. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
  3. Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.

Filed under dinner vegetarian chick peas

13 notes

Autumn Mac and Cheese.
1 pound whole wheat pasta (I used shells)

1/2 small butternut squash, peeled and chopped into small cubes

1 large apple, peeled and chopped

1/2 sweet onion, chopped

2 cups brussels sprouts, chopped

2 tablespoons olive oil

1/2 teaspoon nutmeg

1 tablespoon butter

1 tablespoon flour

2 cups milk

8 ounces cheese, grated (I used smoked cheddar)

1/2 cup parmesan cheese + more for topping

1/4 cup panko bread crumbs

Preheat oven to 400 degrees.

Lay chopped squash and apples on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper and 1/4 teaspoon nutmeg. Roast for 25 minutes, flipping once.

While the squash is roasting, heat a skillet over medium heat and add 1 tablespoon olive oil. Add onions and brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently. Heat a large pot of water to a boil, and begin to cook your pasta.

Set aside squash/apples and sprouts/onion mixture. If pasta is cooked, set it aside as well. Reduce oven heat to 350.

In a medium saucepan, heat one tablespoon of butter on medium heat and whisk in the flour to create a roux. Add the milk while continuing to whisk, and begin adding cheese as well. I find that adding cheese in batches about 3 minutes apart works best. Continue to whisk together so the cheese melts and doesn’t stick to the bottom. The entire process takes about 10 minutes and you want the heat on medium-low, this will help thicken the cheese sauce. I find you don’t want it too thick, as it will thicken in the over.
Spray a large casserole dish with non-stick spray. Begin to layer pasta, vegetables and apples, and cheese sauce in batches, just mixing to make sure all is combined. Top with panko and another sprinkling of parmesan. Bake for 25-30 minutes.
(peoniesandponytails)

Autumn Mac and Cheese.

1 pound whole wheat pasta (I used shells)

1/2 small butternut squash, peeled and chopped into small cubes

1 large apple, peeled and chopped

1/2 sweet onion, chopped

2 cups brussels sprouts, chopped

2 tablespoons olive oil

1/2 teaspoon nutmeg

1 tablespoon butter

1 tablespoon flour

2 cups milk

8 ounces cheese, grated (I used smoked cheddar)

1/2 cup parmesan cheese + more for topping

1/4 cup panko bread crumbs

Preheat oven to 400 degrees.

Lay chopped squash and apples on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper and 1/4 teaspoon nutmeg. Roast for 25 minutes, flipping once.

While the squash is roasting, heat a skillet over medium heat and add 1 tablespoon olive oil. Add onions and brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently. Heat a large pot of water to a boil, and begin to cook your pasta.

Set aside squash/apples and sprouts/onion mixture. If pasta is cooked, set it aside as well. Reduce oven heat to 350.

In a medium saucepan, heat one tablespoon of butter on medium heat and whisk in the flour to create a roux. Add the milk while continuing to whisk, and begin adding cheese as well. I find that adding cheese in batches about 3 minutes apart works best. Continue to whisk together so the cheese melts and doesn’t stick to the bottom. The entire process takes about 10 minutes and you want the heat on medium-low, this will help thicken the cheese sauce. I find you don’t want it too thick, as it will thicken in the over.

Spray a large casserole dish with non-stick spray. Begin to layer pasta, vegetables and apples, and cheese sauce in batches, just mixing to make sure all is combined. Top with panko and another sprinkling of parmesan. Bake for 25-30 minutes.

(peoniesandponytails)

(Source: peoniesandcocktails)

Filed under dinner

8 notes

Italian Penne Casserole

You need:
Italian sausage, maybe a pound
a box (a bag? I don’t know your life) of penne pasta
jar of spaghetti sauce
1/2 cup of sour cream
shredded cheese

Cook sausage in skillet. Cook penne until… cooked. Al dente. Spray your casserole dish. Mix cooked pasta, 3/4 of the jar of spaghetti sauce, sour cream, and 3/4 of the bag of shredded cheese. Season with whatever you want. Italian seasoning is rad. In a greased casserole dish, dump some spaghetti sauce on the bottom, spread. Dump the sausage/pasta mix into greased casserole dish. Top with extra cheese. Cook 20-30, til bubbly.

(via Lindsay)

Filed under dinner casserole italian

4 notes

Quick and dirty? My favorite. Here is my favorite casserole recipe in existence. 6 ingredients. Now, looking at the step list might make you say, “Lindsay, this doesn’t look terribly easy!” but I need you to trust me. It takes all of 10 to mix, 5-7 minutes to layer, and people will think you’re quite the cook. I’ve created many believers. When I make it, it’s all I want to eat for a week. Also, this freezes beautifully in individual servings.

White Chicken Enchilada Casserole
1 can of diced green chiles
2 cans of cream of chicken soup (14.5 ounces or something)
1 container (medium) of sour cream
1 package of soft taco sized flour tortillas
shredded chicken (I tear up a rotisserie chicken, but you can cook chicken breasts and shred. Maybe 2 cups worth.)
bag of mexican shredded cheese

In a bowl, mix chiles, 1.5 cans of soup (don’t add water/milk), half of the bag of shredded cheese, all of the sour cream, all of the cooked chicken. 
Tear tortillas into strips.
Drop a dollop of chicken/chile mix onto bottom of greased casserole dish.
Make a casual layer of tortilla strips.
Add a layer of chicken/chile mix. Spread.
Sprinkle on a light layer of cheese.
JUST KEEP LAYERING.
Top layer should be cheese.
Cover with foil, bake at 350-ish for an hour-ish.
Cook for 5 without foil.
Eat.

(via Lindsay. I hate that you can’t reblog questions that have been asked.)

Filed under mexican enchiladas dinner casserole

3 notes

Rice Crust Pizza
1 cup coarsely grated carrots
1/2 cup reduced-fat cottage cheese
1/3 cup whole wheat flour
2 tablespoons finely chopped onions
3 teaspoons minced fresh basil (or 1 tsp dried basil)
2 1/2 cups cooked brown rice
1 cup tomato sauce
1 1/2 cup shredded mozzarella cheese
Any other pizza toppings you would like
For the crust, place the carrots in a strainer with an unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels.
In a large bowl, stir together the cottage cheese, flour, onions and half of the basil.  Then stir in the carrots and the rice.
Spray a 13 x 9 baking pan with no-stick spray (or lightly oil).  spread the crust mixture in the bottom and about 1/4 inch up the sides of the pan. Bake at 350 degrees for 25 minutes. Then broil 4 inches from the heat for about 2 minutes or until the crust is browned, without burning the carrots.
Spread the tomato sauce on the crust and top with the cheese.  Then sprinkle with the rest of the basil.  Bake at 350 degrees for 15 to 20 minutes or until the cheese is bubbly and light brown.  Slice and serve.

Rice Crust Pizza

  • 1 cup coarsely grated carrots
  • 1/2 cup reduced-fat cottage cheese
  • 1/3 cup whole wheat flour
  • 2 tablespoons finely chopped onions
  • 3 teaspoons minced fresh basil (or 1 tsp dried basil)
  • 2 1/2 cups cooked brown rice
  • 1 cup tomato sauce
  • 1 1/2 cup shredded mozzarella cheese
  • Any other pizza toppings you would like


  1. For the crust, place the carrots in a strainer with an unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels.
  2. In a large bowl, stir together the cottage cheese, flour, onions and half of the basil.  Then stir in the carrots and the rice.
  3. Spray a 13 x 9 baking pan with no-stick spray (or lightly oil).  spread the crust mixture in the bottom and about 1/4 inch up the sides of the pan. Bake at 350 degrees for 25 minutes. Then broil 4 inches from the heat for about 2 minutes or until the crust is browned, without burning the carrots.
  4. Spread the tomato sauce on the crust and top with the cheese.  Then sprinkle with the rest of the basil.  Bake at 350 degrees for 15 to 20 minutes or until the cheese is bubbly and light brown.  Slice and serve.

Filed under dinner pizza gluten-free