One-Pot Creamy Southwest Pasta

Creamy Southwest Pasta

Okay for the last slot in our tour of one-pot pasta meals, we’re heading to the Southwest for this rich and creamy pasta. You can adjust the heat level on this dish by upping or leaving the jalapenos out all together. As is, this dish will serve 6-8 people, but if you want you can switch it up by leaving out the cheese and adding cooked chicken pieces to the dish. No matter how you make it though, it will be delicious! Enjoy!

Ingredients:

1 (454g) box of rotini (or any pasta you like)
2 cups frozen corn kernels
1 medium green bell pepper cut into thin strips
½ medium red onion, sliced
¾ (796ml) can diced tomatoes
¼ cup sliced pickled jalapeno peppers (optional)
4 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1-2 dashes cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon paprika
1-2 tablespoons olive oil
1 (540ml) can black beans, drained and rinsed
8 oz. goat cheese, crumbled
½ cup cilantro, chopped*

* Click here to learn how to clean cilantro.

Directions:

In a large pot, add the pasta noodles and the rest of the ingredients except for the beans, goat cheese and cilantro. Add the broth last, pouring it over everything. Drizzle the oil over all of the contents.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 12-15 minutes, stirring every couple of minutes, until the pasta is cooked through and al dente. There should be ¼ to ½ an inch of liquid in the bottom of the pot when it’s done.

Remove the pasta from heat, and stir in the beans and goat cheese. Let the pasta rest for 5 minutes to give the beans a chance to warm up, and the cheese to melt, absorbing any excess liquid. Serve hot, garnished with the chopped cilantro.

Pasta Salad with Red Peppers, Chives, & Goat Cheese

Pasta Salad with with Red Peppers, Chives, & Goat CheeseThis is a nice light pasta salad that would go well with some crusty bread, or a light fish dish for a complete meal. I personally LOVE goat cheese, but you can add as little, or as much, as you like to this dish. If you wanted to make it more of a Greek style, change the goat cheese to feta, and the green olives to kalamata. This salad will serve 6-8 people. Enjoy!

Ingredients:

3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, minced
½ red onion, finely chopped
sea salt, to taste
coarsely ground black pepper, to taste
1 ½ cups frozen corn kernels
1 (12-ounce) jar fire-roasted red peppers, drained, rinsed, patted dry with paper towels, and chopped*
2 cups cooked shell pasta (about 1 ½ cups uncooked)
¼ cup chopped chives**
¾ cup chopped marinated pitted green olives (if possible, look for olives marinated in garlic and extra virgin olive oil from your deli olive bar)
1 pint cherry tomatoes, cut in half
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ – ½ cup crumbled goat cheese (to taste)

* You can also make your own roasted red peppers, using the recipe found here.
** Click here to learn how to clean chives properly.

Directions:

Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the garlic and onion, and sauté for 3–4 minutes, or until onion is softened. Season onion with salt and pepper to taste. Add frozen corn to the skillet and sauté for 2–3 minutes. Mix in the red peppers and cook for an additional 2 minutes. Remove the skillet from the heat.

Transfer the onion, corn, and red pepper mixture to a large serving bowl. Toss in the cooked pasta shells, chives, olives, and cherry tomatoes. Season to taste with salt and pepper.

In a small bowl, whisk together the remaining oil, vinegar, mustard, oregano and thyme. Pour the vinaigrette over the pasta salad and gently toss to mix. Stir in the crumbled goat cheese. Cover with plastic wrap and refrigerate until serving time.

Note: Pasta salad can be made up to one day in advance.

Savoury Spring Vegetable and Goat Cheese Tart

Spring Vegetable & Goat Cheese TartThis savoury tart is filled with wonderful bits of green from the asparagus and onions, contrasting with the bright yellow from the eggs. The cheese adds a creamy tart note that definitely satisfies, even those of you who might not normally go for a tart. If you don’t have a tart pan (kinda like a shallow spring form pan) then you can always just use a regular pie dish or even the disposable tin ones that the pie crusts come in (that’s what I do). With regards to asparagus, please follow the link below to learn how to clean them properly. Alternatively though, you could use frozen pre-checked asparagus, from a brand such as Bodek. If you can’t find crème fraiche, you can substitute with sour cream or Greek yogourt. If you’re not crazy about tarragon (like me), you can omit this herb or use basil in its place. This tart will serve 8.

Ingredients:

1 store-bought pie crust
All-purpose flour (for surface)
2 bunches asparagus (about 1 ¼ pounds total), trimmed, peeled if thick*
5 spring onions or 12 scallions/green onions*
3 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
8 ounces soft fresh goat cheese
¼ cup crème fraiche
¼ cup heavy cream
1 tablespoon minced flat-leaf parsley*
1 tablespoon minced fresh chives*
2 teaspoons minced fresh tarragon*
3 large eggs

* Click here to learn how to properly clean these ingredients.

Directions:

Roll out pie crust on a lightly floured surface to a 12″ round. Transfer to tart pan and press onto bottom and up sides. Bake crust according to package instructions. Let cool in pan on a wire rack.

Preheat oven to 425 degrees. Line a baking sheet with foil. Cut off top 1½” of asparagus tips; reserve. Slice stalks into ¼” rounds. Cut white bulbs from spring onions; trim and quarter (halve if using scallions/green onions). Slice pale-green parts into ¼” pieces. Toss asparagus tips and spring onion bulbs in a small bowl with 2 tablespoons oil; season with salt and pepper. Place in a single layer on prepared sheet; roast, turning once, until onions begin to brown and asparagus is bright green and tender, 12–15 minutes. Transfer to a small bowl. Reduce oven temperature to 375 degrees.

Meanwhile, heat the remaining oil and butter in a medium skillet over medium heat. Add sliced asparagus and pale-green parts of spring onions; season with salt and pepper. Cook, stirring often, until onions are soft and asparagus is bright green and tender, 6–8 minutes. Let cool slightly in pan. Spread evenly over bottom of tart crust.

Best Mac and Cheese – Ever

Baked Mac N Cheese

This recipe comes from my Mom. It is AMAZING! In fact, she often gives it as a bridal shower gift given with a casserole dish. Yes, you can use that idea for your next shower… it’s a good one, and she gets royalties 😉

Ingredients:

½ cup (1 stick) butter or margarine
½ cup all purpose flour
2-3 boxes of mac & cheese (we like using wacky mac, but whatever is your favourite)
1 – 1 ½ lbs. or more of different cheeses, shredded
5 cups of milk
Salt & pepper
Bread crumbs (optional)
Pam, butter flavoured

Directions:

Melt the butter in a pot over medium heat. When butter bubbles, whisk in flour. Mixture should be think and pasty. Slowly whisk in milk about a cup at a time. You have to use a whisk or it will get lumpy. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

When the mixture is as thick as melted ice cream, start adding cheese. Use the cheese packets included with the mac & cheese, and any other sharp flavoured cheese, such as cheddar, kashkeval, or goat cheese. A blend works best. Taste and add cheese until it is delicious! Season with salt and pepper to taste. As the mixture cooks, it may become too thick – just add some more milk. Stir often, and/or turn down the heat so that it does not burn.

In the meantime, boil pasta from the boxes according to the directions. Drain well. Mix the cheese sauce and pasta together – it should be very saucy.
Pour the mixture into a baking dish sprayed with Pam. At this point, you can sprinkle the top of the pasta with breadcrumbs. Spray the top of the pasta with butter flavoured Pam and bake at 350 degrees for about 20 minutes, or until the top is all browned and bubbly.

Cheese, Red Pepper & Mushroom Strata

Strata

This strata (a fancy term for a layered bread casserole) makes a wonderful brunch dish or great for a milchig dinner. Serve with a nice salad and you’ve got a great meal. You can even prepare this dish the night before and let it sit covered in the fridge then bake off the night you wish to serve it. This tends to make an even better dish because it gives the bread more time to soak up all of the flavours! If you don’t have Shiitake mushrooms, any kind will do. If you don’t have your own roasted red peppers (though you should, see my recipe for them!) you can use jarred.

Ingredients:

¼ cup of butter
1 lbs. Shiitake mushrooms, stemmed and sliced
1 ½ teaspoon salt
¾ teaspoon pepper
1 roasted red pepper, sliced into thin strips
12 slices of challah – cut into 1 inch dice
2 ¼ cups whole milk
1 ½ cups cream
5 large eggs
¾ cup fresh chives, chopped (same quantity dried)
2 tablespoons fresh thyme, chopped (2 teaspoons if using dried)
3 cloves garlic, minced
2 ½ cups goat cheese (soft)
1 ½ cups parmesan, grated
1 cup fontina, grated

Directions:

Preheat the oven to 350 degrees. Butter the inside of a 9 x 13 glass baking dish and set aside.

Melt butter in a medium sized skillet. Add sliced mushrooms and sauté for 5 minutes or until tender. Season with salt and pepper and set aside to cool. Add sliced red pepper to the mushrooms. Submerge challah cubs in a large bowl of the milk. The bread should absorb all of the milk.

In a separate bowl, whisk together cream, eggs, chives, thyme and garlic. Season with salt and pepper, and add the crumbled goat cheese, and whisk together until fully incorporated.

In the buttered glass dish, lay half of the bread mixture down and don’t worry if it does not fill the entire base. Top with a layer of mushroom/pepper mixture. Add grated fontina and parmesan, then the cream/egg mixture. Repeat the layering process using the remaining ingredients. Bake strata uncovered for 1 hour or until golden brown and firm in the middle.