Tag: pasta

Chicken, Main Dishes, One Tablespoon Testosterone, Recipes

OTT: Asian Chicken Bowls

Sarah

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

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Ah yes, some of my favorite food ever is Asian cuisine.  Or perhaps more accurately, Asian food that’s been Americanized into a fast food format.  Yum.  But this is my take on Asian-inspired food that’s simple and delicious.

Asian Chicken Bowls via thepajamachef.com >> so much flavor, yet so easy! #recipe #healthy #dinner

Asian Chicken Bowls

  • Servings: 3-4
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Ingredients:

  • Asian rice sticks (or another form of pasta or even rice)
  • 1 lb chicken
  • 1 bag frozen stir fry vegetables (or the same ones fresh-style that would probably cost a small fortune at your local grocery store)
  • 2 T olive oil
  • 1/4 cup water
  • 1 T soy sauce
  • 3 T Szcehuan sauce
  • 1/4 t Chinese 5-spice
  • 1/2 t sesame seeds
  • dash of red pepper flakes

Directions:  Cut the chicken into bite-size pieces.  My bites may be larger than yours so adjust according to mouth size.  Heat the oil in a large skillet on the stove (or better yet, in a wok if you have one…I don’t…).  Place the chicken in the skillet and cook.  Flip after several minutes and cook until golden brown.  Add water, frozen vegetables, soy sauce, and szechaun sauce.  Cover and let cook for several minutes.  Meanwhile, begin making the rice sticks.  Back to the chicken mixture, add Chinese spice, sesame seeds and red pepper flakes.  Stir and let cook until vegetables are tender.  When rice sticks are finished cooking, drain and add to chicken/vegetable mixture.  Stir together and serve.  Obviously, the amounts of sauces and seasonings can be adjusted.  I used enough pepper flakes and szechuan to give it some kick.  But for a sweeter sauce, add more Chinese spice and less pepper flakes and szechuan.  If there isn’t much sauce at the end, add some more water.

Question of the Day:  Since Halloween is nearly here, what’s the best person/thing/whatever you’ve ever been for Halloween?

Main Dishes, Pasta, Recipes

Southwestern Pepperjack Baked Penne

Sarah

One of my favorite dishes of all time is macaroni and cheese. It’s so easy, comfortable, and delicious. Not to mention inexpensive, which is always a plus for budget-conscious folks like myself! While I do love the one in the blue box, sometimes I’m in the mood for something a little more grown up and filling. I have several grown up mac and cheese recipes, but this one holds a special place in my heart because I made it the night we picked up our precious kitty from the animal shelter in May. I’ll never forget that night!

Sheba
one of our early photos of our new little girl!

I made this dish most recently over the weekend when my family came to visit, and it was just as delicious as I had remembered. I didn’t have any macaroni on hand, so I used penne [hence the name change from macaroni to penne], which worked just as well.

This version of macaroni and cheese [sorry, penne and cheese recipe… but that doesn’t have the same ring to it though. If it’s all the same to you, I’ll keep saying macaroni and cheese and you’ll know what I’m talking about, okay? Thanks. :)] is fabulous. Spicy, cheesy, gooey pasta. What more could you ask for? Not much, I’m sure.

Southwestern Pepperjack Baked Penne... spicy, cheesy, gooey pasta!

Southwestern Pepperjack Baked Penne

  • Servings: 8
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modified from Carnation

Ingredients:

  • 13.25 ounces whole wheat penne pasta
  • 8 ounces pepperjack cheese
  • 8 ounces sharp cheddar cheese
  • 1 1/3 cups half & half [or evaporated milk–I’ve used both. Buttermilk should work too–you just want something more substantial than plain skim milk.]
  • 10 ounces diced tomatoes with green chilies
  • 1/4 teaspoon red pepper flakes
  • freshly ground black pepper
  • crumbled tortilla chips
  • cilantro for garnishing, if desired
  • cooking spray

Directions:

Preheat oven to 350 degrees. Grease a 2 1/2 quart casserole dish or a 9×13 inch pan with cooking spray and set aside. In a large pot of salted and boiling water, cook the pasta to al dente. Meanwhile, grate the cheese [self-shredding is way better than the pre-shredded stuff, I think]. Reserve 1/3 cup of both pepperjack and cheddar. In a large mixing bowl, combine  half & half, tomatoes, red pepper flakes, and cheeses [1 2/3 cup of both types]. When pasta is done, drain and fold into mix. Season to taste with pepper, then pour into prepared dish. Top with remaining cheese and cover with foil. Bake for 20 minutes, covered, then remove foil, top with crumbled tortilla chips, and bake for 10 minutes uncovered. Garnish with fresh cilantro.

Notes:

Can be prepared in advance [a day or so at most], then baked when ready to serve. Also, this dish is spicy so feel free to adjust the cheeses [more cheddar, less pepperjack] accordingly, or substitute regular diced tomatoes for the tomatoes with chilies.

Do you like spicy food?

Pasta, Recipes, Sides

Sweet Asian Pasta Salad

Sarah

Planning my lunch during the week is one of biggest stresses of my day. This is mostly because I have to take a packed lunch. Since I don’t always have access to a microwave [and never have access to a fridge], I have to get creative about packing filling and tasty cold lunches. I can only eat so many sandwiches! One of the ways I’ve been able to mix up my lunches and ensure that I actually enjoy what I eat is by making creative pasta salads. I used to just pour some ranch dressing and BBQ sauce on my pasta and call it a day. But now, I’ve become a little more grown-up with my cold pasta toppings, and have found a few combinations that I absolutely love! This Sweet Asian mix is one of them.

I love the burst of flavors in every bite. Garlic and onion mixed with the sweetness of honey and peanut butter. The tang of cilantro mellowing with the spice of red chili peppers. Plus veggies for some crunch! Add some apple slices, carrots, and crackers and you have yourself one tasty lunch!

Sweet Asian Pasta Salad - a fresh 'n flavorful pasta salad that I adore

Sweet Asian Pasta Salad

  • Servings: 6
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Ingredients:

  • 8 ounces whole wheat penne pasta, uncooked
  • 1/2 cup green pepper, diced
  • 1/2 cup broccoli crowns, cut into bite-sized pieces if necessary
  • 1/4 cup red onion, chopped
  • 1/4 cup loosely packed fresh cilantro, roughly chopped
  • 1 large clove garlic, minced
  • 2 1/2 tablespoons coconut milk
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons natural peanut butter
  • 2 teaspoons lime juice
  • freshly ground pepper
  • red chili flakes

Directions:

Cook pasta according to package directions. While pasta is cooking, whisk together coconut milk, olive oil, honey, soy sauce, lime juice, and peanut butter. Combine green pepper, broccoli, onion, garlic, and cilantro together in a medium sized bowl (my one quart bowl was just barely big enough). When pasta is cooked to al dente, add to veggies, pour in dressing and toss with salad tongs to coat.  Serve immediately or refrigerate/ice pack until lunch time! 🙂

Do you pack your lunch? What are some of your lunchtime favorites?

Main Dishes, Pasta, Recipes

Radiatore Lasagna

Sarah

Radiatore Lasagna | thepajamachef.com

Mmmmm pasta! I know I recently posted another pasta recipe, but I just can’t help myself. I love pasta. I dream of pasta. I could eat pasta for breakfast, lunch, or dinner.Same kind, different kinds, it wouldn’t matter.

I love the variety that comes with pasta. Sauces rich in tomatoes, cream, wine, or oil. Texture in the form of meats, veggies, or nuts. Pasta can be served hot or cold; it can be a sweet pasta or a savory pasta. Almost anything can be added to pasta to make it unique or different or more suited to a particular occasion. I’ve had peanut butter sauce on my pasta, and I’ve even had spaghetti omelets [when I was studying abroad in Cameroon].  It can be light and healthy or more indulgent. I love them all.

Perhaps my most favorite pasta dish of all time is lasagna. I grew up loving and always requesting my grandma’s lasagna. To this day, I can’t order lasagna in a restaurant or at a friend’s without being disappointed and comparing it to the family version. But alas, I do occasionally try a new recipe. This non-typical lasagna doesn’t disappoint. Comprised of the same red sauce, gooey cheese, and Italian seasonings as a traditoinal lasagna, this dish stands out in the noodle selection. Instead of flat lasagna noodles, I used Radiatore noodles, which are small, short noodles that are wavy and fun.

Radiatore noodles
try ’em, you’ll like ’em!

Another perk of this lasgana, besides it’s great taste, is that it’s easy to make and bakes up quickly. You can really use any small noodle shape you like, but you’ll have fun with the Radiatore!

Radiatore Lasagna

  • Servings: 8
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inspired by Sound Eats

Ingredients:

  • 1 garlic clove, crushed and chopped
  • 1 pound ground beef
  • 16 ounces Radiatore pasta
  • 1 cup low-fat cottage cheese
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ground pepper
  • 1/2 cup red wine
  • 26 ounces prepared spaghetti sauce
  • 2 cups shredded Mozzarella cheese [I like to grate mine if possible but feel free to buy the pre-shredded stuff too!]
  • cooking spray

Directions:

In a large stock pot, begin boiling water for your pasta. Use Lynn’s tips for cooking pasta. They’re great! Add in Radiatore when water is boiling and cook to al dente according to package directions. Preheat the oven to 350 degrees.

Meanwhile, in a large sauce pan, brown 1 pound ground beef with 1 clove garlic, crushed and chopped. Drain fat and return to pan. Mix in spaghetti sauce and red wine, stir to combine. Set aside.

In a small bowl, mix cottage cheese, egg, Parmesan, and all herbs together. Set aside.

When all components are prepared, grease a 9×13 pan with cooking spray. Layer your dish with 1/4 of the sauce, 1/3 of the pasta, 1/3 of the cottage cheese mixture, and 1/2 cup of Mozzarella. Repeat once, then top with 1/4 of the sauce, the rest of the pasta [1/3 of what you made], the rest of the cottage cheese mixture [again, 1/3 of what you made], the rest of the sauce, and the rest of the cheese [1 cup].

I know that’s complicated but I did it this way because I like the top to be covered with sauce and cheese so the noodles don’t dry out. But really, you can be creative and flexible with these measurements… I just eyeballed it. You could even mix the noodles and sauce together and do a layer of noodley/sauce goodness, the cottage cheese, half of the Mozzarella, the rest of the noodles, then the rest of the cheese. Anything goes! There are no lasagna police out there, I promise you!

Then bake your lasagna for 30 minutes, then turn up the oven to broil and let it broil for a minute or so–just until the cheese gets bubbly and brown on top.

Be sure to watch it carefully under the broiler so the pasta doesn’t burn. That would be so sad. But you won’t be sad when you’re eating this cheesy, noodlely, and saucy goodness. No, no, no! You will be so happy. 🙂

What family recipe is your absolute favorite?

Main Dishes, Pasta, Recipes

Sausage Pepper Penne

Sarah

Sausage Pepper Penne - an easy weeknight dinner - via thepajamachef.com

So last week was just one of those weeks. I was sick and we just didn’t eat off our meal plan as I like to do. By the time Friday came around, I was feeling a little better physically but I just wasn’t feeling up to eating something rich and cheesy like a calzone for dinner. However, we had plans to run a local 5K the next morning so I wanted something light, healthy, and filling. This dish I threw together in a few minutes did just the trick! It is definitely one I will be making again, unlike some of my past pasta creations which were just so-so.

This penne pasta dish had just the right combination of savory sausage, flavorful veggies, and complimentary seasonings. I loved how the sweetness of the honey was just barely noticeable but made it’s presence known. However, my favorite part of this dish was the sundried tomatoes. They really added a lot to the pasta–a little saltiness, a little tang, and a dash of tomato flavor to really bring the sauce together… so don’t skimp on them! I bet fresh tomatoes and a little tomato paste would be delicious too, and would give the dish a slightly different flavor palate.

Sausage Pepper Penne - an easy weeknight dinner - via thepajamachef.com
Penne in my pretty bowl!

Sausage Pepper Penne

  • Servings: 3-4
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by me 🙂

Ingredients:

  • 1 gigantic clove garlic, minced [or 2 smaller cloves]
  • 3/4 cup onion, chopped
  • 1 green pepper, chopped
  • 1/4 cup sundried tomatoes in oil, chopped
  • 2 Italian turkey sausages, chopped [I used 1 sweet and 1 spicy, and mine were not precooked but you probably could substitute if that’s what you had on hand.]
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon honey
  • 1 1/2 cups miniature penne pasta (uncooked)
  • fresh ground pepper
  • salt
  • olive oil

Directions:

In a large saucepan, heat a dash of olive oil over medium-high heat. When hot, add garlic and onion and sauté for a few minutes until they are just beginning to brown and soften. Then add green pepper to the pan and cook for another two to three minutes until the green pepper is just beginning to soften. Turn heat down to medium and add chopped sausage into the pan. Let cook until sausage has browned, stirring every so often.

Meanwhile, bring water to boil in a large stock pot for your pasta. [Be sure to check out Lynne’s Kitchen Adventures for tips on the perfect way to cook pasta. It sounds elementary but it is not at all!]

Meanwhile, add sundried tomatoes to sausage mixture. Cover and simmer on low while pasta cooks. Cook pasta to al dente. Before draining pasta, reserve 1 cup of pasta water to thin out sauce if necessary. Drain and add penne to saucepan with sausage mixture. Stir in honey and mustard, and add salt and pepper to taste. Add up to 1 cup pasta water to thin out sauce–I used about 1/3 cup. Toss to combine and serve. Eat and enjoy!

Notes:

This recipe yields about 3-4 servings. Ben had one large helping and a smaller helping, I had a medium-sized serving, and there was some leftover for lunch yesterday… so be sure to keep that in mind and alter to fit your needs.

Have you ever made an improv recipe that ended up being a favorite? If so, tell me about it!