Vietnamese Pho Soup-Jonathan Jensen

• 6 ounces dried rice-stick noodles (rice vermicelli)
• 1/4 pound snow peas, cut diagonally into 1/4-inch strips (1 cup)
• 1 cup sliced shallots (3 large)
• 3 (1/8-inch-thick) slices fresh ginger, smashed
• 1 teaspoon minced fresh serrano chile, including seeds, or to taste
• 1 tablespoon vegetable oil
• 3 1/2 cups beef broth (28 fluid ounces)
• 1 3/4 cups water
• 1/2 pound thinly sliced rare roast beef (from deli counter), torn into pieces
• 6 ounces fresh bean sprouts
• 1/4 cup loosely packed fresh cilantro leaves
• 1/4 cup loosely packed fresh basil leaves, torn if large
• 1/4 cup loosely packed fresh mint leaves
• 3 tablespoons Asian fish sauce, or to taste
• 3 tablespoons fresh lime juice
• Accompaniment: lime wedges

Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes, then add snow peas and boil 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Drain well. Divide noodles and snow peas among 4 large soup bowls.
Cook shallots, ginger, and Serrano chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes. Add broth and water and simmer, uncovered, 10 minutes.
While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.
Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately.

Holly here: This whole meal is cooked and ready in 15 minutes.

• I do the broth by cooking the shallots and ginger together, then add the beef broth, fish sauce and lime all at once for ease.
• While the broth is cooking, I chop up the rest of the veggies/herbs.
• My boys opt out of the Serrano chile….make it hot to your taste however you want.
• I like to pour the hot broth over the noodles as suggested, with the sliced roast beef in the bowl…cooks the roast beef a little more.

Homemade Soba Noodles-Helen Horton

1 beaten egg

2 T milk

½ t salt

1 c flour

Chicken or pork stock infused with fresh ginger

Combine egg, milk and salt.  Add flour to make stiff dough, about 1 cup.  Roll very thin on floured surface and let stand for 20 minutes.  Roll up loosely and slice ¼ inch wide.  Spread out over surface and let dry for 2 hours. 

Drop in boiling chicken or pork stock infused with ginger and cook uncovered for about 10 minutes.

This is one of Russell’s favorite dishes.  He was born in Japan and started slurping soba noodles when he was about 10 months old.  He loves homemade noodles.

Chao Mien (Real Chow Mein)-Helen Horton

½ lb sliced pork or chicken

1 ½ T soy sauce

1 t cornstarch

 Combine and set aside to marinate for 30 minutes

 3 c cooked homemade noodles (or use cooked fettuccini)

 Heat 3 T oil in wok on high heat.  Add noodles to wok spreading into a ‘pancake’ of noodles.  Cook for 5 minutes until golden brown.  Do not stir.  With 2 spatulas, flip the noodles and cook 5 more minutes to brown other side.  Remove noodles to a large round platter.  With kitchen scissors, cut into serving size bunches but leave in a large flat circle of noodles.  Makes it easier to serve.

 1 t chopped ginger

1 t chopped garlic

1 c cabbage, hand break into 1 inch pieces

¼ c sliced thinly sliced white onion

¼ c coarsely grated carrots

¼ c bamboo shoots

¼ c snow peas cut in half, or fresh green beans sliced on angle

1 c bean sprouts

2-3 T mushroom pieces (prefer dried shitake reconstituted)

½ t salt

½ t sugar

1 t soy sauce

Heat 1 T oil on high heat in wok and stir fry meat until light brown.  Put back in bowl.  Heat 1 T oil on high heat in wok and stir fry ginger and garlic for just a few seconds so garlic doesn’t burn.  Add vegetables one at a time from hardest to softest stir frying each addition.  Add seasonings.  Put the meat back and stir to combine. 

¾ c chicken broth mixed with 1 T cornstarch

Bring meat and veggies up on the sides of the wok to create well at bottom of pan.  Add glaze slowly and stir until it thickens.  Pull the meat and veggies down from sides and combine.  Pour all over the noodles and serve immediately.

Auntie’s Simple Baked Spaghetti-Jen Medeiros

8oz. uncooked spaghetti noodles

1 lge. onion, chopped

1 clove garlic, peeled & quartered

1 lb. lean ground beef

1 14oz. can tomatoes, undrained

1 8oz. can tomato sauce

1 ½ c. water, divided

2 tsp. Italian seasoning

1 ½ tsp. salt

¾ c. grated Cheddar or Monterey Jack cheese

Preheat oven to 350. In large frying pan, cook onion, garlic & ground beef over medium heat until beef is browned. Drain fat. Add tomatoes, tomato sauce, 1 cup water, Italian seasoning & salt. Simmer 5 minutes, stirring occasionally. While meat mixture is simmering, break spaghetti strands into 3 parts. Place in oven-proof casserole dish. Add ½ cup water and mix. Add cheese and meat mixture to spaghetti and mix. Cover casserole with aluminum foil. Bake for 40 minutes. Uncover casserole and bake for an additional 10 minutes. Serves 4-6

Caesar Pasta Salad-Jen Medeiros

Salad:

1 lge. bag rotini pasta, cooked

1 head romaine lettuce, washed and cut into bite sized pieces

2 sml. cans sliced black olives, drained

1 red onion, thinly sliced

1 bag shredded parmesan cheese

Pepper, to taste

Dressing:

1 bottle Kraft Caesar Vinaigrette dressing

Combine all salad ingredients in large bowl and chill. When ready to serve, toss with salad dressing to desired taste.  Serves 8-10

Optional: Add shredded chicken or cubed ham for a more filling salad.

Linguine with Brie and Tomatoes-Jen Medeiros

4 ripe lge. tomatoes cut into ½ inch cubes

1 lb. brie cheese, rind removed and torn into irregular pieces

1 c. fresh basil leaves, cleaned ant cut into strips

3 cloves garlic, peeled and finely minced

1 c. plus 1 T. best quality olive oil

2 ½ t. salt

½ t. freshly ground black pepper

1 ½ lbs. linguine

Freshly grated imported parmesan cheese (optional)

Combine tomatoes, brie, basil, garlic 1 cup olive oil, ½ teaspoon salt & ½ teaspoon pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 1 tablespoon olive oil and remaining salt. Add linguine and boil until tender but still firm, 8-10 minutes. Drain pasta and immediately toss with the tomato mixture. Serve at once. Garnish with parmesan cheese if desired. Note: This is a very rich pasta but is delicious.  Serves 4-6

Broccoli Cream Linguine-Jen Medeiros

           ½ lb. fresh broccoli, cut into florets

            ½ lb. linguine

            2 c. half & half cream

            ½ lb. fresh mushrooms, sliced

            ½ clove garlic, minced

            ¼ c. butter

            1 c. parmesan cheese, grated

 Boil broccoli 5-7 minutes until tender. Remove with a slotted spoon and set aside. Using broccoli water, boil linguine until done. Drain. Combine broccoli, linguine and cream.

Sauté mushrooms and garlic in butter for 4-5 minutes. Add mushroom mixture to broccoli and pasta mixture. Toss in cheese and serve.  Serves 8

Helen’s Mac and Cheese-Helen Horton

4 T butter or marg

4 T flour

2 c milk

2 c grated cheese, cheddar or whatever you have

4 c elbow macaroni or cork screws

Lawry’s seasoned salt

Pepper

Put a couple quarts of water in a pot and bring to boil.  Add macaroni and stir.  Once the water comes back to a boil turn heat to simmer until mac is al dente stirring occasionally.  Drain water.

While cooking, in a sauce pan, melt butter then add flour and stir and cook for a minute or so to cook off raw flour taste.  Pull off the heat and very slowly at first, add the milk until thoroughly combined.  Use a whisk to ensure there are no lumps.  Put back on the heat and stir contantly until it boils and thickens.  Add the cheese and salt and pepper to taste. 

Add the cheese sauce to the mac, stir and serve. 

This is one of Dallin’s favorite dishes.

Drain

Pesto-Kristy Scherman

Ingredients:

 2 cups fresh basil leaves

2 T pine nuts (5 T = ½ cup)

2 lg. cloves garlic, crushed

1 pinch salt

¼ c. grated Parmesan cheese

5 T extra virgin olive oil

 Directions:

 Toast pine nuts on baking tray and place under medium heat.  Mash garlic and salt in a small ball.  Use food processor to blend basil, pine nuts, cheese and 1 T. of olive oil.  Add garlic and salt mixture.  With motor running, pour remaining oil in a steady stream and blend until pesto seems whipped.

Pepperonata Pasta-Kristy Scherman

Ingredients:

 Sweet bell peppers (2 red, 2 yellow, 2 orange) Costco sells the assorted pack

1 large onion

4 small cans chopped tomatoes

Salt to taste

Olive oil

Fresh basil

Directions:

Very, very thinly slice onion and bell peppers.  Sautee in olive oil until soft, about 20 minutes.  Add chopped tomatoes reserving the juice to add later if necessary.  Season with salt.  Simmer over low heat for 30 minutes – 1 hour adding tomato juice if necessary.  If sauce appears too thick add another can of chopped tomatoes.  Toss sauce with cooked pasta and fresh basil.

Noodle Pudding-Kristy Scherman

Ingredients:

12 oz. pkg broad noodles

1 block cream cheese

3 eggs

¾ c. sugar

1 can apricot nectar (12oz)

½ stick butter

1 c. sour cream

Cinnamon to taste

Directions:

Pre-heat oven to 375 degrees.

Partially cook pasta in boiling water. Place all the ingredients in a blender. Add this mixture to noodles that you already drained and put in a greased lasagna pan or glass pan. Sprinkle with cinnamon. Place this pan in another larger pan and fill larger pan with hot water (about half full of water). Bake for 1 hour. Watch to see that the top layer of noodles do not burn. Add tin foil to top of pudding if it is browning too much. Let set for 10-15 minutes before serving. This is a sweet side dish for any meal.

Pasta Salad Vinaigrette-Norma Horton

Prep time: 15 minutes

Cook time: 15 minutes

8 ounces rotini or other pasta

1/4 cup white vinegar

1 1/2 to 2 teaspoons McCormick seasoned pepper blend (or freshly ground pepper)

1 1/2 teaspoons garlic powder

1 1/2 teaspoon salt

1 teaspoon Italian seasoning

1 teaspoon sugar

1/2 teaspoon onion powder

1/4 teaspoon basil leaves

1/4 teaspoon dill weed

Note: We doubled the ingredients from the vinegar to the dill weed and liked it.

1 cups bite-size vegetables, such as bell pepper, tomatoes, onion, celery, cucumber, carrots, zucchini or broccoli

Cook pasta as directed on package. Rinse under cold water; drain well.

Mix oil, vinegar and seasonings in small bowl with wire whist until wee blended.

Toss pasta and vegetables large bowl. Add dressings; toss gently. Cover.

Refrigerate until ready to serve. Toss lightly before serving.

Makes 6 (3/4 cup) servings.

McBride’s Chili-Norma Horton

1 lb. ground round

2 onions

¼ to ½ bell pepper

1 large can chopped tomatoes

1 tsp. chili powder

2 15 ¼ oz. cans of red kidney beans (drained)

Cumin

3 stalks celery

3 cloves garlic

Molasses, to taste

Brown ground round in chunks in skillet. Sauté chopped onions and chopped pepper in separate skillet with butter. Combine above with chili powder and tomatoes. Simmer 1 hour. Add beans in the last 10 minutes. Serves 4.

Pasta Primavera with Chicken-Norma Horton

MARINADE

2 T olive oil

1 lemon (juice only)

1/2 tsp salt & pepper

4 chicken breasts (skinless, boneless)

PASTA & VEGGIES

1/4 c Parmesan cheese (grated)

10 oz broccoli (fresh)

1/2 lb penne pasta

SAUCE

1 T olive oil

2 garlic cloves (sliced)

1/2 onion (diced)

8 oz mushrooms (sliced)

3 med chopped tomatoes

1 C vegetable stock

1 tsp oregano

1/2 tsp red pepper flakes

1/2 tsp salt & pepper

Marinate chicken 10 minutes, then grill 4 minutes each side. Set aside. Heat oil in a saucepan. Saute garlic, onions & mushrooms 4 minutes. Add tomatoes, stock, & herbs. Simmer 10 minutes. Prepare pasta according to package directions. Add broccoli to pasta for last 3 minutes of cooking time. Drain & add to sauce mixture. Serve with sliced chicken and Parmesan cheese.

From Enid Enniss

Pesto Pasta de Piccolino-Lindsay Call

1 lb pasta (can use most types of curvy pasta, but I prefer Farfalle/Bowtie)

4 medium red potatoes, cubed

1.5-2 lbs green beans (fresh are best, but frozen works too)

1 pkg hot Italian sausage (approximately 1.24 lbs. in 5 links)

 In medium pot, boil cubed red potatoes until cooked through (will be tender, but not mushy). Remove from heat and drain.

 In large pot, bring water to a boil. Add pasta and cook until about halfway done. Add green beans.  Cook until pasta is tender (green beans should be tender, but not mushy). Remove from heat and drain.

 If using sausage links, take off skin. Separate links of sausage into bite-sized pieces (just tearing it with your hands) and put into frying pan. While boiling pasta and potatoes, brown Italian sausage in the pan.

 When pasta is cooked and drained, add potatoes, Italian sausage (including the drippings from the sausage), and pesto (see below). Mix together gently and serve.

 Pesto

I usually use a pre-made, store-bought pesto sauce because of my aversion to cooking.  But it is definitely MUCH better with fresh pesto.  This is a generic basil pesto recipe from http://www.dianaskitchen.com/page/sauce/pesto.htm.

 2 cups fresh basil leaves, packed

1/4 cup grated Parmesan cheese

1/2 cup Olive oil

3 tablespoons pine nuts or walnuts

3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.

Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.

Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. (Basil pesto keeps in refrigerator one week, or freeze for a few months).

 Lindsay’s notes: I prefer Johnsonville’s Italian sausage, but it is the most expensive, so other types can also be used. But HOT sausage is essential (it doesn’t end up tasting too hot when it’s all mixed together).

 A greater proportion of green beans to pasta/potatoes can be used for more vegetables and fewer carbs. This usually makes 8 medium-sized portions for us and keeps well in the fridge or freezer.

 This is by far the most delicious dish I’ve ever made…maybe ever tasted.  The name is sort of made up, based on the name of my friend Matt Piccolo who taught me how to make it.  He is of Italian descent and learned it from his Italian relatives when he served his mission in Italy. It’s absolutely authentic; hence, it doesn’t even have a proper name!

 I met Matt at Institute when I lived in Washington, D.C.  We became the best of friends very quickly and even went on a few dates, testing the waters. But that changed when I met his very hermit-ish roommate. I was quite taken with him even after our brief meeting; he was uber-intelligent, funny, and very attractive. I kept coming around to eat Matt’s delicious cooking and coax this isolated roommate out of his alcove.

 Two and a half years later, BAM! Neal and I got married. We lived happily ever after with Matt’s recipe (and we both stayed friends with dear Matty).

 Two and a half years later, BAM! Neal and I got married. We lived happily ever after with Matt’s recipe (and we both stayed friends with dear Matty).

Pesto Cream Sauce – Teresa Horton

1 Tblsp olive oil                              1 sm. Onion(chopped)                     6-8 cloves of garlic (minced)

½ cup butter                   2 Tblsp flour                                          2 cups milk (or half n half)

Pinch of salt & pepper               1 ½ cups grated Romano cheese

1 cup prepared basil pesto

• Heat olive oil in large skillet over medium heat.
• Sauté onion until tender and translucent.
• Stir in garlic and butter until soft and fragrant (about 1 min)
• Dissolve flour in milk, then stir it into above.
• Season with salt and pepper.
• Simmer 4 minutes, stirring constantly.
• Add cheese and stir until melted.
• Stir in pesto.
• Serve over about 2 pounds cooked pasta.

Olive Garden Alfredo – Teresa Horton

8 oz. cream cheese (cut into bits)

¾ cup Parmesan cheese (grated)

½ cup butter

½ cup milk

• In large saucepan combine cream cheese, Parmesan, milk and butter • Stir constantly until smooth • You may want to thin with milk to desired consistency • serve with one pound of cooked pasta noodles

Note: I add black olives, garlic (about 1 or 2 cloves, minced), salt, pepper and oregano (to taste). Sometimes I add chicken or shrimp as well.

Macaroni and Cheese – Teresa Horton

1 cup white sauce from Magic Mix (below)

1 cup uncooked macaroni

Boiling water to cook pasta

4-5 ounces (about 1 cup) grated cheese

¾ to 1 tsp salt or garlic salt (optional)

• Cook macaroni in boiling water until tender. • Drain • Combine pasta, white sauce cheese and seasoning. Heat through.  Serves 4

Magic Mix:

2 1/3 cups nonfat dry milk powder (or 4 cups instant milk)

1 cup flour (or ½ cup corn starch)

1 cup (2 sticks) margarine or butter

• Combine dry milk, flour and butter, into large bowl and mix until it looks like course ground corn meal. Keep this mix tightly covered in the refrigerator. Makes 5 cups. • To use start with one cup of water to one cup of mix. Add water to thin as needed.

Italian Spaghetti – Norma Horton

1 21/2 can Italian plumb tomatoes

1 8 oz. can tomato paste

2 cans tomato sauce

1 1/2 to 2 lbs. ground lean hamburger

1 onion chopped

2-3 cloves gar;garlic (crushed)

2-3 Tbs sugar (I prefer using molasses to taste)

salt to taste

1 Tbs. sweet basil (generous amount)

1 bay leaf

1 4 ox can mushrooms

1 green pepper (optional)

1 More Tbs sweet basil (added later)

pinch oregano

1 med. Italian sausage (optional)

In a good size skillet saute chopped onion in small amount of olive oil. Add 1 clove garlic crushed. Sprinkle sweet basil, saute until golden, add meat and brown. Pour off any fat. Add tomato paste and sauce, mushrooms, crushed additional garlic, bay leaf, sugar or molasses, salt, and rest of basil. Simmer uncovered for 1 hour (or 3 to 4 hours if possible).

This recipe was first eaten at an LDS Institute of Religion party and given to us by a student, who received it from an Italian lady. It has been a family favorite forever.

 

 

 

Bow Tie with Asparagus, Lemon and Peas – Holly Jensen

 

• 3 cups (6 oz.) uncooked bow-tie pasta, whole-wheat if possible
• 8 asparagus, stems trimmed
• 1/2 cup frozen baby green peas
• 1 Tbsp. extra-virgin olive oil
• Grated zest of 1 lemon
• 1 Tbsp. lemon juice, preferably fresh
• Salt and freshly-ground black pepper
• 3 Tbsp. chopped flat-leaf parsley
• 1/4 cup grated Parmesan cheese (optional)

In large pot of boiling water, cook pasta according to package directions until 2 minutes of cooking time remain. While pasta cooks, snap off tough ends of asparagus, then slice diagonally into 3/4-inch pieces. When pasta has 2 minutes left to cook, toss in asparagus and peas. Finish cooking then drain pasta and vegetables in colander and return to hot pot. Immediately mix in oil, zest and lemon juice and toss again. Season to taste with salt and pepper. Mix in parsley, divide among 4 bowls and serve immediately, accompanied by cheese.

Holly Jensen

Personal Note:  I [holly] recently subscribed to receive AICR’s [American Institute for Cancer Research] newsletter.  They send healthy recipes targeting foods that help decrease the risk of cancer.  This is the first one I received and it looked scrumptious.  It looks like an all-in-one-pot easy fix.  If you would like their updates, here is the URL:  https://secure2.convio.net/aicr/site/SPageServer?pagename=dc_rc_email

On 03Apr09, we had this recipe for the first time.  Joseph really liked it.  Jonathan really liked it.  David, who likes things separated and raw more than mixed and cooked, picked out all the spears of asparagus and “chomped” the tender tops off of them.  He ate some noodles, picked off the cheese and ate it.  He ate the kernels of corn.  [I substituted corn for the peas because I didn’t have peas at the time.  Joseph liked this idea because “it made it more colorful!!”]  My tip is, to put plenty of lemon zest.  I added a tablespoon and it wasn’t enough.  I would add more zest and lemon juice to the next batch.  This was VERY quick and easy to prepare.  One pot. 

Carbonara-Jo Ann Seely

Elegant pasta dish

Let stand at room temp for several hours:

       4 eggs

       1/4 cup cream

       1/4 cup butter

Cut up, fry and drain 1/2 lb bacon

1 cup grated Parmesan or Romano cheese (4 oz)

1/4 cup snipped parsley

Pepper

12 oz hot cooked linguine, fettuccine or spaghetti

 Beat eggs and cream until just blended.  When pasta is done drain it then as soon as possible toss with butter and the egg mixture.  The eggs should cook on the hot noodles.  Add bacon, parmesan, parsley and some pepper.  Toss and serve immediately.

Jo Ann Seely

Parmesan Alfredo Sauce for Pasta or Calzones – Rachel Grover

One 8 oz pkg cream cheese, cubed
3/4 c. milk
1/2 c. grated parmesan cheese (2 oz)
dash of nutmeg
dash of pepper

Microwave (or heat) cream cheese, milk and parmesan on medium 6-8 minutes or until sauce is smooth, stirring every 2 minutes (or more if on stove). Stir in nutmeg and pepper.

Rachel Grover