Pasta Spinach Bake

I found this recipe from Cooking Light cookbook. I added 3 eggs to the sauce. It worked very well. I posted with my changes. I cooked for the dinner party last Saturday. I was very happy with the recipe. Everyone loved it.

Ingredients

8 ounces uncooked mostaccioli (3 cups uncooked tubular-shaped pasta)
2 tablespoons reduced-calorie stick margarine, divided
1 cup vertically sliced onion
2 teaspoons bottled minced garlic
1/4 cup all-purpose flour
2 1/2 cups skim milk
3 eggs
1 1/4 cups (5 ounces) preshredded Parmesan cheese, divided
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (10-ounce) package frozen chopped spinach, thawed and drained
Cooking spray
1/4 cup dry breadcrumbs
2 tablespoons (1/2 ounce) preshredded Parmesan cheese
Parsley sprigs (optional)

Preparation

Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
Melt 1 tablespoon margarine in a medium heavy saucepan over medium-high heat. Add onion and garlic; sauté 5 minutes or until tender. Add flour; cook 30 seconds, stirring constantly. Gradually add milk; cook 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup cheese, Italian seasoning, and pepper; remove from heat. After the sauce cool add eggs and mix well.
Combine pasta, sauce, 1 cup cheese, tomatoes, and spinach in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine breadcrumbs, 2 tablespoons cheese, and remaining 1 tablespoon margarine; sprinkle over pasta mixture. Bake at 350° for 30 minutes or until thoroughly heated. Garnish with parsley, if desired.

Spagetti bolognese

This recipe is from cookbook called Perfect Pasta. It is easy to make and delicious. I didn't follow exact recipe as usual. I didn't use mushroom, bacon, chicken liver and heavy cream. Here is the recipe with my changes.
Ingredients

1 tbsp olive oil
1 small onion chopped
2 carrot, finely chopped
2 celery stalk finely chopped
1 lb ground turkey
2 tbsp tomato paste
1/2 cup white wine
salt and pepper
1/2 tsp freshly grated nutmeg
1 cup chicken stock
1/2 package spaghetti cooked according
to  package direction
2 tbsp chopped fresh parsley to garnish
freshly grated parmesan cheese
Preparation Method
Heat the olive oil in a large pan over medium heat. Add the onion carrot, celery to the pan,then cook until soft. Add the ground turkey cook until the ground turkey is evenly cooked.
Stir tomato paste and cook 2 minutes. pour in the wine and season with slat, pepper and the nutmeg. Add the stock.Bring to a boil, then cover and let simmer gently over low heat for 30 minutes.
Spoon the sauce over the cooked paste, garnish with parsley and serve with parmesan cheese.

Spinach & Herb Frittata

This recipe is cookbook called 1000 vegetarian recipes from all around the world. It came out very good.

Ingredients

4 tbsp olive oil
6 scallions, sliced
9 oz/ 250 g young spinach leaves 
6 large eggs
3 tbsp finely chopped mixed fresh herbs,
parsley, thyme, and cilantro
2 tbsp freshly grated parmesan cheese
salt and pepper
fresh parsley springs , to garnish
Preparation Method
Heat a skillet over medium heat. Add the oil and heat. Add the scallions and cook for about 2 minutes.
Add the spinach and cook until just wilted. Add the herbs.
Beat the eggs in a large bowl and season to taste with salt and pepper. Pour in the egg mixture, smoothing it into an even layer.Cook, shaking the skillet occasionally, for 6 minutes until the base set when you lift up the side with spatula.
Sprinkle the top of the frittata with parmesan . Place the skillet under a preheated broiler and cook for about 3 minutes or until the cheese is golden.
Serve ht, warm or room temperature. 

Pasta with Bolognese Sauce

 I got this recipe from Costco cookbook. Costco cookbooks has a lot of great recipes.
 http://www.costcoconnection.com/connection/2008cookbook/#pg108

Ingredients
1 medium onion

4 garlic cloves
2 tablespoon olive oil
Nonstick cooking spray
3 carrots
2 celery stalk
1 pound ground turkey
Salt and pepper
2 can crushed tomatoes
1 cup reduced fat low sodium chicken stock
1 tablespoon sugar
1/2 cup sweet potato puree
2 tablespoons grated Parmesan cheese
1 package whole wheat spaghetti

Preparation Method
Put onion and garlic in a food processor and finely chop or chop by hand.
Coat a large nonstick skillet with cooking spray and set over medium heat.
When the skillet is hot, add olive oil, then onion and garlic, cook until onion and garlic begin to soften, 2-3 minutes.
Add ground turkey and break small chunks with a wooden spoon. Add salt and pepper and cook until the meat begin s to brown 3-4 minutes.
Put carrots and celery in the food processor and finely chop; add to the skillet and cook 3-4 minutes.
Add tomatoes, broth and sugar. Reduce the heat to low, cover and simmer, stirring occasionally,  for 30 minutes. stir in sweet potato puree and parmesan.
Cook pasta in a large pot of salted boiling water according to package directions until dante. Pour the warm sauce over the paste.

Vegetable Pizza with Pesto Sauce

This entry is by me (Jeremy), husband and fellow food lover to Handan.  Thanks to Handan for letting me cook tonight!  The pizza dough recipe was given to me by a good friend I used to work with in NJ.  Thanks MGP. :-)

Pizza Dough (makes one 14" pie)

 

1/2 cup tepid water (100 F)

1/2 T active yeast

1/2 T sugar

1/2 T olive oil

1 T vegetable or canola oil

1.5 cups all-purpose flour

1 t salt

1. in a bowl whisk together first three ingredients and let sit for 5 minutes

2. add oils and whisk until blended

3. add only 1 cup flour and mix until well-blended (no lumps)

4. add salt and remaining flour.  work into a dough ball and knead for 5 minutes

(add more flour to make the dough workable as needed)

5. dust dough ball with flour and let sit in a covered bowl for at least one hour.

6. knead again and let sit (covered) for at least one more hour.

 

Making The Pizza

1. Preheat oven to 400F
2. With your hands or with a rolling pin, shape the dough into a 14" pie
3. Place dough on 14" pizza baking pan
4. Spread Handan's delicious walnut pesto sauce over the surface evenly.
5. Add toppings.  I used sliced red onion, tomato, jalapeno peppers and red bell peppers.
6. Top with shredded mozzarella cheese
7. Drizzle a little olive oil on the top and put in oven
8. Bake until cheese starts to brown.  This varies by oven, so keep your eye on it.
9. Remove pie and cut into 6 slices.  Serve.

TIP: After baking 7 or 8 minutes you can slide the pie off of the pizza pan.  This will give the pizza bottom a nice crust.