Well, I delayed it a day, but the results of cooking palooza are pretty dang good, if I do say so myself. So what did I make you ask—check it out!
#1 Baked veggie pasta
2 medium/large carrots
2 stalks of celery
1 medium onion
1 cup of chopped frozen spinach
minced garlic to taste
spaghetti sauce (if you have homemade great! if you don’t, and I didn’t, use jarred)
1 conatiner of cottage cheese
1 box of pasta (shape is your choice, I think I used radiatorre today)
Spray a baking or casserole pan with Pam. Boil pasta in salted water and drain. While pasta is cooking, run the carrots, celery and onion through your food processor until fine. Saute veggies in skillet with a TBSP of olive oil. Through the spinach in with the veggies and warm through until the spinach is thawed. Add spaghetti sauce. Mix pasta with cottage cheese and then mix in sauce. Pour all into greased casserole dish and top with shredded cheese. You can either eat immediately, or cover and stick in the fridge. When ready to eat, heat in oven for 30 to 60 minutes at 350 until heated through.
#2 Pumpkin Bread
1 15 oz can of pumpkin puree (NOT the just add eggs pumpkin pie mix in the large brown can!)
1 C of oil
3 C of sugar
2/3 C of water
3 1/2 C of flour
2 tsp of baking soda
1 1/2 tsp of salt
1 tsp of cinnamon
1 tsp of nutmeg
1/2 tsp of ground ginger
1/2 tsp of ground cloves
Preheat oven to 350. Grease 3 small or two large loaf pans. (you could also make muffins or a bundt cake).
In a large bowl mix flour, baking soda, salt and spices. Set aside. In another large bowl mix together the pumpkin, 4ggs, oil, sugar, and water. When well mixed, add the dry ingredients. Mix well then pour into loaf pans. Bake for 40 to 50 minutes.
Note: I topped one of mine with mini chocolate chips–because I feel there is not much in this world that is not improved by the addition of chocolate chips. 🙂
#3 Green chile chicken casserole
1 1/3 C of chicken broth
1 C of mild chopped green chiles, drained
1 C of sour cream
1 C chopped onion
1 tsp of salt
1/2 tsp of pepper
3/4 tsp of cumin
2 cans of cream of chicken soup
1 minced garlic clove
4 cups of shredded chicken
2 cups of shredded cheese (I use a mix of cheddar and monterray jack)
In a large skillet, combine chicken broth, chiles, sour cream, onion, salt, pepper, cumin, garlic and both cans of cream of chicken soup. Whisk together, bring to boil, whisking til smooth. Remove from heat. In a large casserole dish, that has been sprayed with Pam, put about 1/2 C to 1 C of sauce in botttom of dish. Place a layer of corn tortillas on top. Mix chicken into sauce then place a layer on tortillas, top with a layer of shredded cheese. Continue layering tortillas, chicken mixture and cheese. Top layer should be cheese. Either bake at 350 for 30 minutes until bubbly or cover and refrigerate until ready to use.
#4 HOMEMADE, that’s right from scratch, mac and cheese, got this one off the internet
1 pound of elbow macaroni, boiled and drained, place in a LARGE mixing bowl
1 stick of butter
1/2 C of flour
6 C of milk
3 1/2 C of grated cheese (your choice–I used sharp cheddar and monteray jack)
1 1/2 tsp of salt
1 tsp of black pepper
Grease a 13×9 baking dish. In a large saucepan, place stick of butter to begin melting. Sprinkle 1/2 cup of flour over the melting butter, whisk constantly to smooth. Add salt and pepper. Add 1 C of milk at a time, whisking constantly to achieve a smooth sauce. Add half of the cheese and continue to whisk. Add other half of cheese and whisk again until smooth. Pour sauce over the macaroni and stir until noodles are all coated with cheese. Pour into the baking dish. You can either top with a little more of the shredded cheese that you used to make the sauce, or I used some grated parmesan.
Either bake at 350 until bubbly or cover and place in fridge until ready to use.
That’s it for today! Hope you enjoy these. The next post will be Spicy Chicken Stew Brew and Spiced Pomegranate Apple Cider.