Recipe: Pasta with Broccoli Rabe and Sausage

Pasta is on sale this week for 80¢ a box at my local supermarket. Italian Turkey Sausage is on sale for $2.99. Broccoli Rabe is $2.99 per pound. I already have extra virgin olive oil and garlic in my pantry so I decided to buy all these ingredients to make this popular Italian dish for about $7.

Orecchiette (Italian for "ear") is the pasta shape that is normally used for this dish. I substituted Medium Shells which is similar.

Ingredients

• 1 large bunch of broccoli rabe (stems trimmed off and rinsed)
• 1 pound of Medium Shell pasta
• 3 tablespoons olive oil
• 1 pound Italian sausage (hot or sweet, the taste is up to you) cut into bite sized pieces
• 4 garlic cloves, peeled and chopped
• 1 cup reserved broccoli rabe water
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to the boil. Add a handful of salt and bring back to boil.
2. Add the broccoli rabe and cook for a minute. Remove from water with tongs and allow to cool and drain in a colander.
3. Bring the water back to a boil.
4. Heat oil in a large saute pan over medium heat and cook the sausage until browned, about 12 minutes.
5. Add the chopped garlic and saute for a minute more.
6. Add the drained broccoli rabe and toss to coat everything in the flavored oil.
7. Add 1 cup reserved broccoli rabe water and salt and pepper to taste.
8. Meanwhile, add the pasta to the boiling water and cook until al dente (about 10 minutes)
9. Drain pasta and return to the pot.
10. Add the broccoli rabe and sausage sauce to the pasta and toss.
11. Transfer everything to a serving plate and sprinkle the Parmesan cheese on top.

Recipe: Simple Pasta Salad

It's been a REALLY hot Summer so far and one does not want to cook in such weather.

I came up with this recipe using grocery items I saw on sale at the local supermarket this week.

These are the prices for the America's Choice brand which I find just as good as national brands.

Frozen boxed vegetables (10 oz.) are on sale for 99¢ each.

16 oz. box of dried pasta is 80¢

8 oz. block of cheese is $1.50

16 oz. bottle of salad dressing $1.50

Ingredients

• Half of a 16 oz. box of shaped pasta such as Rotini, Rotelle, (or your favorite shape)
• 10 oz. box of frozen mixed vegetables
• 4 oz. of sharp cheddar cheese
• 1 cup salad dressing (Italian, Caesar, Balsamic, Ranch, or your favorite)

Directions

1. Bring a large pot of water to the boil and follow pasta manufacturer's direction on cooking the pasta shape of your choice.
2. While pasta is cooking, dice up the block of cheese into 1/4" cubes.
3. Add the box of frozen vegetables a few minutes before pasta is ready.
4. When pasta is done, drain the pasta and vegetables. Add to a large bowl.
5. Add the salad dressing and toss to coat. You want to cool down the pasta before adding the cheese.
6. Add the cheese and toss again.
7. Serve at room temperature or chilled.

Recipe: Quiche Lorraine/ Quiche Alsatian

Bacon and eggs seem like the typical American breakfast. It can become mundane if you have it all the time so if you feel a little adventurous, you can take those ingredients and turn them into a classic French dish!
Quiche Lorraine is actually name for the Lorraine region in France (not for someone named Lorraine). The quiche itself was created around the 16th century. If you add onions to the quiche, it becomes Quiche Alsatian. The addition of onions is nice to get some vegetables into your diet otherwise...LOL!




Ingredients

• 6 slices of bacon sliced into small strips crosswise the length
  
• 2 medium onions sliced thinly (if you want to make it Alsatian)
  
• 4 eggs beaten
• 2 cups half & half
• 4 ounces Swiss cheese shredded
• 1 frozen deep dish pie crust
• pinch of nutmeg (optional)
• salt & pepper
  

Directions

1. Cook bacon until crisp. Remove from pan and drain on paper towels. Add onions into the pan with the bacon fat until onions are tender (about 6 minutes). Spread onions and bacon evenly on the bottom of the crust.

2. In a large mixing bowl, mix together the eggs, half & half, nutmeg, salt & pepper.

3. Pour into the frozen pie crust just to the top (you might have some quiche mixture left over which you can make into an omelet to preview the taste). Top with the shredded Swiss cheese.

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people.

Sausage, Egg, and Cheese Breakfast Sandwich

Just made a sausage, egg and cheese breakfast sandwich. Bought the sausage patties from Walmart and English muffins when on sale. They keep nicely in the freezer until needed. A large cookie cutter sprayed with PAM makes a nice egg mold and prevents sticking.

I was so hungry that I forgot to take a pic of it and ate it voraciously. It was SO good!

Ingredients

1 egg
1 English muffin
1 sausage patty
1 slice American cheese

1. Spray a small saute pan and the cookie cutter with spray oil (I used PAM)
2. Heat pan over medium heat.
3. Break the egg into a cup and gently pour it into the cookie cutter. Cook until white sets.
   
4. Lightly toast the English muffin
5. Microwave the frozen sausage patty according to package directions
6. Gently remove cookie cutter and flip egg over to other side and cook until done.
7. Assemble sandwich with English muffin, sausage, egg, and layer cheese slice. Top with English muffin.
8. Enjoy!

I used maple flavored sausage patties for a slight sweet taste against the salty sharp tang of the American cheese.

Recipe: Broccoli Cheddar Quiche

I like to use deep dish frozen pie crusts when baking quiches. I can be sure that I won't have overflow or spillage when baking them. Since the custard base for the quiche is practically enough for two quiches, I make this one with the spinach feta, putting the vegetables in the crusts and then pouring the quiche custard over portioning it for both pie crusts.



Ingredients

• 1 10 ounce package of frozen chopped broccoli, thawed
• 1 medium chopped onion
• 2 tablespoons butter
  
• 4 eggs beaten
• 2 cups half & half
• 4 ounces cheddar cheese shredded (use can use packaged shredded cheese if you wish)
• 1 frozen deep dish pie crust
  

Directions

1. Saute broccoli and onion in a pan with the butter until onions are tender. Set a side to cool.

2. In a large mixing bowl, mix together the eggs, half & half, salt & pepper.

3. Place vegetables on the bottom of the crust. Pour into the frozen pie crust just to the top ( you might have some quiche mixture left over which you can make into an omelet to preview the taste). Top with the shredded cheddar cheese.

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people.

Recipe: Spinach Feta Quiche

Frozen pie crusts are usually sold in bags containing 2-3 crusts so if you have one left over from making the Shepherd's Pie, you can make this simple Greek inspired quiche! My recipe uses half & half in place of the standard milk and cream but the results are the same. I always keep boxes of frozen vegetables in my freezer to make this when frozen pie crusts are on sale.

Ingredients

• 1 10 ounce package of frozen chopped spinach, thawed
• 4 eggs beaten
• 2 cups half & half
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley chopped (or 1 tablespoon dried. You can also substitute with dried oregano)
• 4 ounces feta cheese crumbled
• 1/8 teaspoon ground nutmeg
• 1 frozen deep dish pie crust (I like Oronoque Brand it's made by Mrs. Smith's Bakeries)

Directions

1. Drain the thawed frozen spinach and squeeze out as much moisture you can (you don't want a watery quiche). Set aside in a small bowl.

2. In a large mixing bowl, mix together the eggs, half & half, salt (feta has salt in it as well so you must taste the cheese to see how much salt you should add), pepper, lemon juice, parsley, and nutmeg.

3. Stir in the spinach and feta cheese. Pour into the frozen pie crust just to the top ( you might have some quiche mixture left over which you can make into an omelet to preview the taste).

4. Bake in the oven at 350° for 30- 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before serving. You can also eat this at room temperature.

I like to serve this with a small salad for lunch or a light supper.

Serves 6-8 people. Opa!!!!

Recipe: Basic Crepes & Manicotti

If you have a well stock pantry you can easily make these thin delicate crepes which can be filled with anything to become a satisfying entree or a delectable dessert!

• 1 cups all-purpose flour
• 1/2 cup plus 2 tablespoons water
• 1/2 cup milk
• 3 large eggs
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon salt

In a blender or food processor blend the flour, water, milk, eggs, butter and salt for 5 seconds (Remember to put the cover on otherwise the batter will fly all over the place!). Turn off motor and take off the cover. With a rubber spatula scrape down the sides of the container, replace cover and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered with plastic wrap, for about an hour. The batter may be made 1 day in advance and kept covered and chilled in the refridgerator.

If necessary, add more milk by tablespoonfuls to the batter to thin it to the consistency of heavy whipping cream. Heat an 8 inch diameter nonstick skillet over medium high heat for a minute or two. Brush with melted butter. Pour 3 tablespoons of batter into the skillet and swirl to coat bottom evenly. Put skillet back on heat and cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate. If you don't want to use butter, you can use spray oil such as PAM.

You can freeze these crepes if you are not going to use them all at once. Layer each crepe with a sheet of wax papaer in between the crepes, put in to a plastic storage bag, press out the air, and store in freezer until needed.

Ricotta and Mozzarella cheese go on sale usually at the same time so here is a Manicotti recipe to make with the crepes.

Ricotta Filling:

• 2 pounds ricotta
  

• 8 ounces fat-free cream cheese

• 2 eggs

• Handful chopped fresh parsley

• Black pepper (a pinch or more to your taste)

• 1/4 cup grated mozzarella

2 cups tomato sauce

Mix all of the ricotta filling ingredients together well. Place a large tablespoonful of filling in the center of each crepe, then roll up, and tuck in the ends as you would a blintz, burrito, or springroll.

Spread a little sauce on the bottom of a baking pan to evenly coat the pan. Then, arrange manicotti in pan side by side and cover with sauce. Bake at 350 degrees F for 25-30 minutes. Serve.