Baked Pasta

This recipe is for a baked pasta dish.  I make it for 2 people (with leftovers) so you might want to double for a whole family.  It combines the flavors of ricotta cheese, mozzarella cheese, pasta, your favorite red sauce and fresh basil.  Enjoy!

Baked Pasta

Ingredients

• ½ pound rotini pasta, cooked according to directions.
• ¼ cup fresh basil, chopped
• 8 ounces of ricotta cheese
• 1 egg
• ½ jar of your favorite red pasta sauce
• 1 bag mozzarella cheese

 

Directions

1. Preheat oven to 350 degrees F. 
2. In medium bowl, combine ricotta cheese, egg and basil.  Add pasta and sauce, stir to combine. 
3. Pour mixture in 8-inch square baking dish.  Cover evenly with mozzarella cheese.
4. Bake 25-20 minutes or until the cheese is melted to suit your taste (I like mine well done).

Overall

This is a great go-to recipe for baked pasta.  You could add vegetables like peas or artichokes if you like or just keep it simple.  I’m serving mine with Smart Sausages Italian Style.

Frugality

The pasta was $1, the pasta sauce was $2, the ricotta was $2, the mozzarella was $2 and the egg and basil were on-hand.  The total for this dish is $7.

Look Forward To

I’m not sure what’s on the menu to come…

Minestrone

This is one of my favorite recipes.  It’s a great combination of some of the greatest flavors:  onion, tomato, basil, zucchini, potato and pasta.  The longer you cook this soup, the better it tastes.  You will definitely enjoy this one!

Minestrone

Ingredients

¨            2 large cans of stewed tomatoes with basil

¨            2 large onions, chopped

¨            Extra virgin olive oil (enough to coat bottom of soup pot)

¨            3 red potatoes, cleaned and cubed

¨            5 medium zucchini, peeled and sliced

¨            1 bunch of swiss chard, cleaned and torn into pieces

¨            ½ pound rotini pasta, prepared according to directions

¨            ¼ pound parmesano reggiano, cut into ½ inch cubes

¨            Salt and pepper to taste

 

Directions

1.    In large soup pot, coat bottom of pan with olive oil.  Heat and add onions, cook over medium heat for about 10 minutes. 

2.   Add canned tomatoes and 2 cans of water.  Heat for about 15 minutes.

3.   Add potatoes and cook until fork tender.

4.   Add zucchini and cook until fork tender.

5.   This is the point where you should cook as long as possible.  I usually let this mixture simmer for at least 3 hours.

6.   About 20 minutes before you are ready to serve, add swiss chard, 1 more can of water, the pasta and the cheese.  Cook until swiss chard is softened and slightly darkens.

7.   Serve with Parmesan cheese over the top of your soup.

Overall

This is a lengthy, time-consuming recipe that is worth every minute.  The result is a full pot of deliciousness.  This is my interpretation of a classic Sicilian recipe passed down in my family for years.

Frugality

The onion was $.88 for the pound, the swiss chard was $1.29, the zucchini was on sale for $.77, the potatoes were $1.50, the canned tomatoes were each $1.89, the cheese was about $5, and the pasta was $1.50.  The total for this entire pot is about $14.50.  Well worth it!

Look Forward To

I still have a broccoli to use and there’s a shopping trip in my near future.

Avgolemono (Greek Vegetarian Lemon Orzo Soup)

So my question today was what do I want for dinner?  Completely uninspired and close to grabbing take-out, I asked a co-worker and he suggested Egg Drop Soup….which got me thinking that I haven’t had Avgolemono (Greek lemon orzo soup) –also has eggs in it- in years.  I’ve been a vegetarian for 13 years so it has been at least that long, as it’s usually made with a whole chicken as the base for the broth.  I started this recipe by looking online at recipes and really didn’t find one I liked.  So, I called my mom and she and I worked out a new recipe while on the phone for a good hour.  Here is what we came up with, enjoy!

Vegetarian Lemon Orzo Soup (Avgolemono)

Ingredients

o   2 tablespoons extra virgin olive oil

o   1 large onion, chopped

o   3-4 large carrots, chopped

o   A head of celery, chopped

o   8 cups of water

o   1 tablespoon dried dill weed

o   ½ tablespoon dried oregano

o   1 cup orzo

o   3 eggs

o   The juice of 2 lemons

o   Salt and pepper to taste

 

Directions

1.    Heat EVOO in large soup pot, add veggies and sweat them out for a few minutes.

2.   Add 8 cups of water and bring to slow boil.  The longer you cook this, the better broth you will end up with.

3.   While veggies are cooking, prepare 1 cup of orzo according to directions on the box.

4.   Use immersion blender or food processor to break down big pieces of veggies when broth is ready (broth should cook for at least ½ hour).

5.   Add orzo to prepared vegetable broth.

6.   In separate bowl, whip eggs and add lemon juice.  Slowly add a few tablespoons of the broth to the lemon egg mixture at a time, to avoid curdling the eggs.  Do this until the lemon mixture is hot enough to add to soup pot without cooking the eggs.

7.   Add salt to taste and enjoy!

Overall

At first I wasn’t sure about this recipe, I was going for a very specific taste when I set out to make this.  Once the soup cooled down and I added enough salt to take the place of the missing chicken, it was divine!  I will absolutely make this again.  Next time I might consider roasting the veggies before adding the water for a richer flavor.

Frugality

The onion was probably about $.50, the carrots were $.44, and the celery was $.88 all from Sprouts.  I had the spices and eggs on hand.  The lemons were $.84 and the orzo was $1.50 from Fresh and Easy.  The total for this big pot of soup came out to $4.16.  A great deal!!

Look Forward To

Doing something with all of these plums, nectarines and tomatoes…I’m thinking of plum oat muffins and maybe a homemade tomato sauce but that could change with my mood. 

Marinated Grilled Portabella Mushroom

This is my favorite way to prepare portabella mushrooms.  You can eat them plain, like a steak or on a bun, like a burger.  The end product is a delicious alternative to meat with tons of flavor.

Marinated Grilled Portabella Mushrooms

Ingredients

o   2 large portabella mushrooms

o   2 cloves minced garlic

o   2 tablespoons extra virgin olive oil

o   2 tablespoons balsamic vinegar

o   2 teaspoons oregano

o   salt and pepper to taste

 

Directions

1.    Clean mushrooms by taking a moist paper towel and wiping them down.  Do not run under water, as this will make your mushrooms soggy.

2.   Place mushrooms face up in baking dish large enough for both mushrooms to lay flat.

3.   Cover mushrooms with garlic, olive oil, vinegar, oregano and salt and pepper.  Allow time to marinade (at least 15 minutes).

4.   Preheat grill to medium heat.  Add mushrooms face up so the marinade has more time to soak in. 

5.   Cook about 5 minutes on each side, or until desired firmness.

6.   Serve warm either plain or on bun.  Enjoy!

Overall

The end result of this recipe is a very meaty, garlicy delicious addition to your meal.  Serve along side my herbed spaghetti squash http://thefrugalveg.blogspot.com/2011/09/herbed-spaghetti-squash.html.  

Frugality

The mushrooms were $3 and everything else was on hand. 

Look Forward To

I will be picking up my produce basket from my local co-op tomorrow.  I’m looking forward to discovering my new foods to work with next week!

Herbed Spaghetti Squash

This recipe was one I made up.  Usually I make spaghetti squash into either a pasta-like dish with red sauce or mix it with macaroni and create a healthier version of macaroni and cheese.  Since I just made lasagna last night, I’m kind of all-pasta’d out (if that’s even possible).  So I decided to try something a little different.

Herbed Spaghetti Squash

Ingredients

o   1 medium spaghetti squash, 2-3 pounds

o   3 Tablespoons butter or margarine

o   ½ tablespoon dried parsley

o   1 tablespoon dried basil

o   1 tablespoon dried oregano

o   1 teaspoon salt

o   1/8 teaspoon fresh ground black pepper

o   A small handful of crushed walnuts or pinenuts

 

Directions

1.    Preheat the oven to 375 degrees F.

2.   Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish.  Use either a grapefruit spoon or a melon baller to remove seeds and discard.

3.    Bake for 45 minutes to an hour, until the squash is easily pierced with a paring knife.

4.   Remove from the oven and allow to cool slightly (cool enough for you to work with it with your hands). Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

5.   Add the butter, herbs, nuts and salt and pepper and toss thoroughly but gently to combine. Serve immediately.

Overall

This recipe is delicious, fresh-tasting and easy to make.  The nuts provide a great texture.  Enjoy!

Frugality

The squash was about $3 from Sprouts and everything else was on hand.  Very cheap and delicious side dish!

Look Forward To

I will be picking up my produce basket from my local co-op tomorrow.  I’m looking forward to discovering my new foods to work with next week!

Kate's Veggie Lasagna

This recipe is one of my favorite ways to use up all the veggies I have in the house.  In this case, I had broccoli, red bell peppers, zucchini and onions.  You can use whatever vegetables you have on hand though.  This recipe fills a 9 X 13 pan to the tippy top.  Enjoy!

Kate’s Veggie Lasagna

Ingredients

o   1 pound of broccoli, cut into small florets

o   3 red bell peppers, diced

o   2 sweet yellow onions, diced

o   2 medium zucchini, sliced

o   2 15 ounce containers of part skim ricotta cheese

o   1 egg

o   2 jars of your favorite pasta sauce

o   Extra virgin olive oil (enough to coat a large pan)

o   1 tablespoon dried basil

o   1 tablespoon dried oregano

o   Salt, to taste

o   1 package of lasagna noodles

o   1 bag shredded mozzarella cheese (I used part-skim)

o   ¼ cup shredded parmesan cheese

o   4 cloves garlic, minced

 

Directions

1.   Preheat oven to 350 degrees. 

2.  In a large pan, coat bottom with EVOO, add onion, broccoli, bell peppers, garlic and zucchini.  Cook until the veggies are soft and the onions have a golden color.  Add salt to taste.

3.  In a large bowl combine ricotta cheese, Parmesan cheese, basil, oregano and egg.  Stir.

4.  Add veggies to cheese mixture, stir.

5.  In 9 X 13 baking pan (I used glass but metal is good too), make layer in this order- uncooked lasagna noodles, ½ cup sauce, 1/3 veggie/cheese mixture, 1/3 cup mozzarella cheese.  Repeat layering until your ingredients are all used up.

6.  Cook for an hour and serve warm.

Overall

This is my go-to recipe for veggie lasagna.  The flavor of the fresh vegetables goes great with the 3 kinds of cheese.  This full pan of lasagna will definitely provide some great leftovers!  Enjoy!

Frugality

This is not my cheapest meal but its worth every penny.  The pasta sauce was on sale 2 for $2 at Fresh and Easy.  The broccoli was $.88, the squash was also $.88 both from Sprouts.  The bell peppers were 3 for $1 at Sprouts, the onions were about a dollar.  The ricotta cheese was $4 from Fresh and Easy, the spices, parm, garlicv and EVOO were on hand.  The lasagna noodles were $2 and the mozz was $2 both from Fresh and Easy.  The grand total for this pan of deliciousness is 13.76 and enough food to feed you for a good few days.

Look Forward To

I still have a spaghetti squash and 2 portobella mushrooms to use and I will be getting a produce basket from my local co-op on Saturday morning.

Cauliflower Spaghetti Frittata

Now that you made cauliflower spaghetti

(http://thefrugalveg.blogspot.com/2011/09/cauliflower-spaghetti.html), you are bound to have leftovers.  Never fear, I have the perfect recipe for this.  All you need are eggs, salt and your cold cauliflower spaghetti leftovers.  I call this dish a frittata but you don’t have to cook it in the oven.  Makes a delicious brunch entrée.  Enjoy!

Cauliflower Spaghetti Frittata

Ingredients

• 2 cups leftover cauliflower spaghetti
• 4 eggs
• ½ teaspoon salt
• cooking spray

 

Directions

1. Spray medium pan with cooking spray, add leftovers.  Cook over medium heat until pasta gets a little bit crispy (about 5 minutes).
2. In separate bowl, crack and beat 4 eggs.  Add salt. 
3. Add egg mixture to pan with pasta.   Cook until eggs are not runny.
4. Serve warm.

Overall

This is the whole reason I make cauliflower spaghetti in the first place.  The texture of the crispy pasta with the taste of the salty egg and onion makes this dish delightfully delicious.

Frugality

Since you already made the pasta, your cost for this dish just includes the 4 eggs you use.  Less than $1 and this dish is amazing!  Bon appétit!