De Ma Cuisine

Pasta Archive

Wednesday

23

November 2011

1

COMMENTS

Pumpkin Pasta

Written by , Posted in Cheese, Dinner, Holiday, Kid-Friendly, Lunch, Main Dishes, Pasta, Quick and Easy, Sides, Vegetables, Vegetarian

Do you want to do something with the extra pumpkin filling you didn’t use in your Pumpkin Pie? One option is to make another pie. Or, you could make some pumpkin pasta for dinner on Friday night. If you didn’t have Pumpkin Pie, but have some winter squash that needs a delicious use: roast it, scoop it out, puree it (freeze it, if you’re not ready to use it yet)… then you’re ready to cook!

Ooh, another yummy way to use leftover pumpkin is on grilled cheese. Not kidding. Take a little pureed pumpkin (about 2 T per sandwich) and spread it on a slice of bread. Top with cheese, close the sandwich, and butter (or olive oil) the outside of the slices and grill until cheese is melted and bread is toasty (I’m sure you know how to make grilled cheese, so all that was probably totally unnecessary).

For more ways to use Thanksgiving leftovers, check in on Friday. Until then, enjoy your loved ones, the turkey, potatoes, gravy… I don’t need to list the whole meal, mostly because it’s making me hungry, and you know what it entails. Happy Thanksgiving, Friends! And for those of you in non-Thanksgiving places, happy tomorrow’s Thursday to you!

Here’s the pasta. It’s basically like Mac and Cheese meets Pumpkin.

Happy Eating!

 

Print
Pumpkin Pasta

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-4

Ingredients

  • pasta (rice, whole wheat, or regular - spaghetti, rotini, penne)
  • 2 T olive oil
  • 2 T flour
  • 1 C (or more) milk
  • 1/2 C stock (or water, or milk)
  • 1 C pumpkin, pureed
  • pinch cumin
  • pinch all spice
  • salt
  • pepper
  • 1/4 t red pepper flakes
  • 1 C sharp cheddar cheese (or whatever cheese you like), grated
  • 1/4 C parmesan cheese
  • 1/2 C pasta water
  • 1/2 T balsamic vinegar

Instructions

  1. Cook pasta (reserve 1/2 C pasta water before draining pasta).
  2. Heat oil in pan, add flour. Whisk together and cook 30-60 seconds. Add milk and stock slowly, whisking as you do. Once it's getting thick, add pumpkin and seasonings. Bring almost to a boil (try not to let it boil - the sauce may break) and turn heat off. Add cheese, whisking; add pasta water and balsamic vinegar.
  3. Serve topped with any, all or none: homemade croutons (toasted slices of bread seasoned with olive oil, chili powder, salt and pepper), caramelized onions, parmesan, bacon. Great on it's own, or as a side with chicken or beef or leftover Thanksgiving turkey.
http://www.de-ma-cuisine.com/inspired-by-pumpkin-pie-filling/

Wednesday

31

August 2011

0

COMMENTS

Rachel’s 5 Cheese Pasta à la Sookie

Written by , Posted in Dinner, Main Dishes, Pasta, Vegetables

Rachel’s 5 Cheese Pasta à  la Sookie
 
Recipe Type: Main Dish, Pasta
Author: Rachel Oberg – De Ma Cuisine
Serves: 2-4
Tim doesn’t like the way I make Mac and Cheese. So, I call it Pasta à  la Sookie (a reference to the Gilmore Girls) so he will eat it. He knows this. I have many versions, this was one of them concocted for an easy dinner… enjoy!
Ingredients
  • 1/4 C Plain yogurt
  • 1/4 C Cream Cheese
  • 1 1/2 C Grated Cheese: Extra Sharp Cheddar, English Cheddar with Carmelized Onions (can be found at Trader Joe’s), Parmesan, Monterey Jack
  • 1/2 Medium onion, diced
  • 5 Cloves garlic, diced (use less if you don’t like garlic as much as I do)
  • Pinch Red Pepper Flakes
  • 1/8 t All Spice
  • Salt and Pepper
  • 2-3 T Olive Oil
  • 2 T All Purpose Flour
  • 1/2 LB Farfalle Pasta
  • 1 head of broccoli (for 2 people), cut into med sized pieces
  • 1 T Olive Oil (for Broccoli)
Instructions
  1. Heat pasta water, and pre-heat oven to 425 F.
  2. Heat a pan over med heat, add 2T olive oil, let it get hot; add onions; sauté until almost translucent, then add garlic (make sure pan isn’t too hot so garlic won’t burn); add spices.
  3. If the oven is hot, put the broccoli on a baking sheet, drizzle with 1 T olive oil and a bit of salt and pepper; bake 10-15 minutes, or until it’s slightly browned. Cook the pasta.
  4. Make a roux by adding 1 T olive oil, if needed, then 2 T flour; whisk in; cook out 1 minute. Add milk very slowly, whisking as you do and letting it thicken as you add. The milk needs to get hot, but just to where there’s steam, try not to let it bubble so it doesn’t break. Once the milk has thickened, and is hot, turn the heat off (I use cast-iron skillets, which really hold their heat, if you’re using a different kind of pan, you may want to keep it over low heat), add the yogurt; whisk in; add the cream cheese; whisk in; add the grated cheese (not all at once); whisk in.
  5. Pour pasta into cheese sauce, combine. Add more salt and pepper if needed.
  6. To serve: Place broccoli in the bottom of a bowl, top with pasta. Great with a crusty bread and a glass of wine.
 
Notes

Hope you enjoy it! Don’t forget to sub something else in, if you don’t have something that I used (broccoli, type of pasta, types of cheese etc). And, if you don’t have 5 kinds of cheese, don’t worry about it! Use what you have!

Thursday

4

August 2011

1

COMMENTS

Pasta à la Sookie

Written by , Posted in Dinner, Main Dishes, Pasta

I want to eat this every day. I want to eat it right now. This is probably what we will be having for dinner tonight… unless I get to typing another recipe and that sounds good. This is what I get for not having a meal planned for tonight!

Tim doesn’t really like the Mac and Cheese that I make. He’s not a picky eater or anything, but, for some reason, he’d much prefer the boxed variety. Before you start throwing stones or sending him hate mail, to his credit, he lets me cook how I want, and loves it, the majority of the time. So, I try not to get my feelings hurt if he doesn’t like something. Mac and Cheese was on the menu for dinner last night. I told him he didn’t have to eat it, he could make Ramen Noodles (which he did). But, I was still going to try to make the best Mac and Cheese ever. And, I did, in my opinion. It was flavorful, and soooo cheesy. Here’s what I did… This dinner was so good that Tim even loved it (and ate it before his Ramen noodles, and told me that it was much better than his Ramen noodles). The name of the dish comes from the Gilmore Girls, when Lorelai and Sookie are trying to think of a fancy name for Mac and Cheese, when Lorelai’s snobby parents are over as a surprise. I used this name, because if Tim’s not expecting Mac and Cheese, he thinks it’s great.

Pasta à la Sookie
 
Recipe Type: Pasta
Author: Rachel Oberg – De Ma Cuisine
Serves: 4
Ingredients
  • 1/2 package Penne noodles
  • 1/2 to 1 C yogurt
  • 1 C milk
  • 1/2 C fresh mozzarella, small cubes
  • 1/4 C Sharp Cheddar, grated
  • 1 turnip, grated
  • 2 cloves garlic, diced
  • 1/4 t each: Nutmeg, Chili Powder, dried oregano, dried basil, dried thyme, dried parsley, dried sage; salt and pepper, pinch Cayenne
  • 2 T flour
  • 2-4 T Olive oil.
  • Topping: 1 C crushed Cheese-It type crackers, 1 green onion, diced; sprinkle Chili powder, pepper.
Instructions
  1. Cook pasta. While it cooks: heat oil; add turnip and garlic; saute 5 min over med heat.
  2. Add flour; whisk in and let bubble 30 sec; add milk; whisk in; add yogurt; whisk in. Turn heat to low, or off (if using a cast iron pan especially – one of the things that can ruin a Mac and Cheese is if the sauce “breaks”. This can happen from to high heat, which is retained for a longer time by cast iron)
  3. Whisk in cheeses, until melted.
  4. Combine noodles with cheese sauce; pour into Ramekins. Top with cracker topping; broil for 3-5 minutes (until crackers are slightly brown as is cheese).
 
Notes

From Aug 13, 2010

 

Thursday

4

August 2011

0

COMMENTS

Sweet Onion Mac and Cheese with Croutons

Written by , Posted in Bread, Cheese, Dinner, Herbs, Kid-Friendly, Main Dishes, Pasta, Quick and Easy, Sauces, Sides, Toasting, Vegetables, Vegetarian

 

Rach’s Sweet Onion Mac and Cheese with Croutons
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1/2 LB whole wheat elbow macaroni
  • Croutons: pinch cayenne
  • pinch basil
  • to taste salt
  • to taste pepper
  • 1 T Parmesan cheese
  • 2-3 T olive oil
  • 1 C cubed bread (1″ cubes)
  • Pasta: 1 T olive oil
  • 1 onion (or a few spring onions), diced
  • 1 T fresh oregano and basil (or whatever herbs you think would taste nice together), chopped
  • 1 T honey
  • 5 cloves garlic, diced
  • 2 T flour
  • 1/2 C yogurt
  • 1/2 to 1 C pasta water
  • 1/2 C cauliflower, pureed
  • 1-2 C grated cheese (mixture of any: Parmesan, Monterey Jack, Sharp Cheddar, Mozzarella)
  • to taste Salt
  • to taste pepper
  • pinch nutmeg
  • 1 C Milk
Instructions
  1. Cook pasta.
  2. Prepare croutons: Combine basil, cayenne,salt and pepper, and Parmesan with a bit of olive oil. Pour over cubed bread. Bake at 350 F for 10-20 minutes, or until toasty, flipping once halfway through.
  3. While pasta and croutons are cooking: Heat a medium-sized skillet and add 1 T olive oil. Add onions and cook over med-heat for about 5 minutes. Add herbs; 2 min; add honey; cook until onions are soft; add garlic; 1 min (don’t let the garlic burn!).
  4. Add flour; whisk in; 30 sec; add milk; whisk in; add yogurt; whisk in; add pasta water; whisk in; add cauliflower, whisk in; let it thicken, but do not boil.
  5. Turn heat to very low and add cheese; whisk in (whisking like a figure-8). Add salt, pepper, and nutmeg. Taste and adjust seasoning if needed.
  6. Pour cheese sauce over pasta and combine.
  7. Serve topped with croutons and a sprinkle of Parmesan cheese.
Notes
May 14, 2010

 

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