pasta – Page 5 – The Pajama Chef

Hawaiian Macaroni Salad

June 20, 2014June 20, 2014 Sarah

This is not your classic macaroni salad… and in my opinion, that’s okay. It’s even BETTER! This macaroni salad is sweet and creamy and has a nice, satisfying crunch to it. There’s fruit and vegetables and all sorts of yummy things! I know that sounds odd, but don’t turn away!

I’ve never made a “real” macaroni salad before because I don’t really like pickles or relish and it seems like every macaroni salad calls for that. I’m not going to buy a jar for just one recipe [but spices on the other hand…]! So when I saw this recipe, I was sold. I don’t really know what made the original recipe “Hawaiian” because to me, you need pineapple to make a recipe Hawaiian. [BTW I know that is SO NOT TRUE but that’s where my mind goes!] So I added some. Duh.

And I also added some mint for good measure. This addicting salad was just calling for some. Seriously. This is a great dish to make for summer picnics and BBQs, or just an ordinary dinner at home. Ben doesn’t even like mayo-based salads but he willingly ate [and enjoyed] several bowls of this. How’s that for rave reviews? Enjoy!

one year ago: Thai Tofu Ramen
two years ago: Strawberry Coconut Baked Oatmeal
three years ago: Margarita Cupcakes

Hawaiian Macaroni Salad

Servings: 8
Time: 3hr 20mins
Print

adapted from A Cozy Kitchen

Hawaiian Macaroni Salad | thepajamachef.com

Ingredients:

8 ounces elbow macaroni
3/4 cup mayonnaise
2/3 cup carrots, finely diced
2/3 cup celery, finely diced
1 1/2 teaspoons red wine vinegar
1 teaspoon sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
8 ounces crushed pineapple, drained
1 tablespoons chopped fresh mint

Directions:

Bring a large pot of water to boil. Cook and drain macaroni to al dente according to package directions.

Stir together hot macaroni, mayo, carrots, celery, and vinegar. Combine sugar, pepper, and onion powder, add to macaroni, and stir well. Fold in pineapple and mint, then season with pepper to taste. Cover and refrigerate for 3 hours to set, overnight if possible. Add a little more mayo before serving if desired. Enjoy!

Author: Sarah K. @ thepajamachef.com

Linked up with Weekend Potluck.

30 Before 30, Main Dishes, Recipes, Soups

Lindsay’s Chicken Noodle Soup

February 12, 2014August 16, 2015 Sarah

Let the week of LOVE continue! You guys [y’all?] I am in LOVE with this chicken noodle soup. It all started with a recipe I saw on Facebook, posted in the comment of a photo. My friend from Bloomington made this soup for her family and a bunch of people were asking for the recipe cause it looked awesome. Lindsay posted the recipe and I made it. And we loved it. And I may never make another chicken noodle soup as long as I live.

Though these photos hardly do the soup justice, you must promise me that you’ll make it! Promise? Good.

This soup undoubtedly is so good because of two things: white meat. Dark meat. Homemade noodles. Wait–that was three things. Oh well. You basically cook the chicken low and slow on the stove with some buttery vegetables, shred the meat, add some broth, add the noodles, and devour. While the chicken is a-going, you make some noodles. No big deal, right? The noodles are actually pretty simple to throw together. Mine were a little thicker than I’d like–they were almost like dumplings–but they were still delicious.

And you know what the best part of making my own egg noodles was? [Besides how good they taste???] They’re the first recipe I’ve tried as part of my 30 before 30 project! I should really make more of an effort to get on that. The months are tickin’ away. I think I may have a problem making some of the other items on my list because I’m just going to want to make these noodles all the time though! Thanks Lindsay for the great recipe. 🙂

one year ago: 60 Minute Sandwich Buns
two years ago: Loaded Sweet Potato Fries
three years ago: Tomato Tortellini Soup

Lindsay's Chicken Noodle Soup

Servings: 16
Time: 4-5 hours, including noodle prep
Print

from my friend Lindsay

Ingredients:

1 whole chicken [4-6 pounds]
2 bay leaves
salt
3 tablespoons butter
1 1/2 cups celery, diced
1 1/2 cups carrots, diced
1 1/2 cups onion, diced
freshly ground pepper
4-8 cups chicken broth
1 recipe egg noodles [see below]

Directions:

Place one whole chicken and bay leaves in a large stockpot, then cover completely with water [just barely covered]. Salt water, then bring to a boil.

In a skillet, melt butter then sauté celery, carrot, and onion until crisp-tender. Season with pepper as desired. Add to pot with chicken, then cook until chicken is fully cooked with an internal temperature of 170 degrees.

Remove chicken from pot, then remove meat from bones, shred, and return to pot. Add 4 cups of chicken broth, then egg noodles–recipe below–and boil until al dente. If necessary, add up to 4 additional cups of chicken broth to thin out soup.

Homemade Egg Noodles

Ingredients:

2 cups flour
2 teaspoons salt
3 egg yolks
1 egg
1/4-1/2 cup water

Directions:

On the countertop or in a large bowl, mix together flour and salt. Next, add egg yolks and whole egg. Mix thoroughly. Add water, 1 tablespoon at a time until dough comes together.

Knead dough for 10 minutes until smooth and pliable. Cover and let rest for 10 minutes. Divide into 4 parts, then roll out each part 1/8-1/4 inch thick. Gently cut into noodle strips, then place on a kitchen towel. Repeat until all dough has been cut, then let noodles dry for 2-3 hours.

Use in any recipe calling for egg noodles, boiling to al dente as usual.

Note: Noodles can be made in advance, storing in an air-tight container at room temperature [NOT refrigerated] for up to a month.

Chorizo, Main Dishes, Pasta, Recipes

Sweet Potato Chorizo Chile Mac

January 6, 2014February 24, 2017 Sarah

I’ve been making this Sweet Potato Chorizo Chile Mac for well over a year now since Joanne posted it, and have no idea why I haven’t blogged about it yet. It is AMAZING! It’s no secret that I like baked pasta, cheese, and Southwestern/Mexican food, and this dish fits the bill for all three of those categories. Saaaweeeet!

Or more accurately, sweet ‘n spicy. This version of chile mac features a hearty sweet potato sauce, some spicy chorizo sausage, and just enough cheese to be yummy but not too indulgent/unhealthy. I mean, I love a super cheesy dish as much as the next girl, but there are other flavors I like too… and this dish brings it! If you have all the ingredients at your disposal and are currently snowed/iced/frozen in, then I highly suggest you make this today! If not, then by the end of the week, stat!

I’ve been trying to figure out what my favorite part of the dish is, and the sad answer is… I don’t know! The spicy meat pairs so well with the smooth sweet potato sauce that neither is overwhelming. Ben isn’t a huge sweet potato guy but this is one dish he really can get into. For the most part, I followed Joanne’s original recipe, but of course I had to add my own little twist, my own little departure from regular ‘ole chili mac… and that is to toss everything in the oven for just a bit, to create some crunchy noodles and a nice layer of melted cheese. By jove, I’ve got it! The crunchy noodles are my favorite part. Crunchy, cheesy, spicy, sweet potato covered noodles, that is! Enjoy! 🙂

one year ago: Chicken Tinga Tacos
two years ago: Crock Pot Cran-Apple Sauce
three years ago: Chicken & Wild Rice Soup

Sweet Potato Chorizo Chile Mac

Servings: 8
Time: 40 minutes
Print

from Joanne via Marcus Samuelsson

Ingredients:

2 large sweet potatoes [approximately 2 pounds]
1 cup skim milk
1-2 tablespoons chopped chipotle chiles in adobo sauce
freshly ground black pepper
4-6 ounces shredded cheese [sharp Cheddar cheese or Monterey Jack], divided
8 ounces small whole wheat pasta [shells or macaroni]
8 ounces chorizo
1/4 cup chopped green onions, divided
1/4 cup chopped cilantro, divided
sour cream, for serving

Directions:

Preheat oven to 350 degrees. Grease a 9×13 casserole dish with nonstick spray.

Scrub sweet potatoes and pierce all over with a fork. Place in a microwave safe bowl and microwave for 10-12 minutes, or until cooked through.

While sweet potatoes cook, prepare pasta according to package directions.

When cooked sweet potatoes are cool enough to handle, peel and place in a large bowl. Add milk, chipotle chiles, and a generous amount of pepper. Mash and stir in half of the cheese, then add pasta to sweet potato mixture.

Heat a small skillet over medium heat, then add chorizo and cook 4-5 minutes until brown, stirring to crumble. Add to bowl with sweet potatoes and pasta. Stir together along with half of the green onions and cilantro, then transfer to prepared baking dish. Top with remaining cheese.

Bake for 10-12 minutes or until cheese is golden brown and bubbly. Top with green onions and cilantro and serve with sour cream [if desired].

Notes: preparation time can be reduced for this dish if you bake the sweet potatoes ahead of time.

Main Dishes, Pasta, Recipes

Mystery Dish: Cheesy Baked Everything Pasta

November 25, 2013December 28, 2013 Sarah

Welcome to another edition of Mystery Dish! This month Krista from Joyful Healthy Eats challenged us to use three of the following ingredients: lamb, apple, butternut squash, puff pastry, Frosted Flakes, goat cheese, fresh rosemary, cherry pie filling, spinach, or corinader. I decided to use apples, butternut squash, and fresh rosemary to make a delightfully cheesy baked pasta.

The pasta features two kinds of cheese AND chicken sausage [that also contains spinach–bonus points for me!], so when I was trying to come up with a name for this dish, Ben suggested we called it “cheesy baked everything pasta” because it contains everything that’s good… fruit, cheese, veggies, meat, pasta. Pretty much all we eat on a regular basis. If only I had also included yogurt! Haha.

Anyways, this pasta is basically a kicked up mac ‘n cheese. All the magic begins with the sauce. While this sauce does include cheese–swiss and ricotta, to be precise, what makes this sauce stand out is that it starts with butternut squash soup. So Krista, I hope you don’t mind that I took a little liberty with this month’s ingredients. 🙂 At the core, butternut squash soup still features the squash itself as the star ingredient. For my dish, you can make your own soup [use leftovers] or use some storebought soup. Either way, butternut squash soup is so creamy that it thickens up perfectly with a little flour, seasonings [rosemary!!!], and cheese. It’s the perfect coating for pasta, sweet apple slices, and sliced chicken sausage.

Now, I know for the hardcore mac ‘n cheese lovers out there, there may be two red flags. First, the cheeses. Ricotta and swiss are NOT very strong. But they are flavorful and creamy, which helps this baked pasta dish stay velvety and indulgent on the inside, while still being a little crisp and heartier on the top. [On a sidenote, I love baked pasta so much because I adore standing in the kitchen after dinner, picking at the dish and grabbing the crunchy, cheese-covered noodles. Ben makes fun of me, but please tell me I’m not the only one who does this?!?] Also, this dish is a little sweeter than your average pasta… but really, the apples are just a fun addition and pair so well with the rustic herb-flavored chicken sausage and the woody rosemary. Cheesy Baked Everything Pasta is truly a great fall dinner… comforting and full of amazing fall tastes! I can’t wait to make it again!

one year ago: Pumpkin Oatmeal Cookies
two years ago: Thai Peanut Ginger Chicken Wings
three years ago: Pumpkin Cheesecake with Pecan Praline Sauce

Cheesy Baked Everything Pasta [adapted from Eats Well With Others]

Ingredients:

16 ounces rigatoni
32 ounces butternut squash soup [storebought or homemade]
2 tablespoons flour
6 sprigs fresh rosemary, divided
freshly ground black pepper
2 cups grated Swiss cheese, divided
1 cup ricotta cheese
2 apples, sliced [I used Jonathan]
12 ounces chicken sausage, sliced [I used Trader Joe’s Spinach, Fontina, & Roasted Garlic variety]
3/4 cup panko bread crumbs

Directions:

Preheat oven to 350 degrees. Prepare a 9×13 inch baking dish by greasing with cooking spray.

Bring a large pot of water to boil and cook rigatoni for 3 minutes less than the recommended cooking time. Drain and return to pot, setting off the heat.

Meanwhile, heat the soup over medium heat. Stir in the flour, half the rosemary, and some pepper. Simmer until it starts to thicken, then add half the swiss cheese and all the ricotta cheese.

Add cooked pasta to sauce, then fold in apple and chicken sausage slices. Pour into greased baking dish, then top with remaining rosemary, swiss cheese, and panko bread crumbs.

Bake for 30 minutes or until cheese is melted and bread crumbs are golden brown.

Time: 45 minutes.

Yield: 8-10 servings.

Be sure to check out the other recipes for this month’s Mystery Dish here:

Main Dishes, Pasta, Recipes

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables

August 26, 2013August 27, 2013 Sarah

I’ve tried so many non-basil pestos this summer. It has been absolutely great! Though I love love love this kale pesto, I think I have found a new favorite… and it’s really fun. This pesto is made from two of my favorite herbs and my favorite nut. Already sounds like a winner, huh?

Mint, parsley, and pistachio. YUM! It’s pretty much the most awesome combination ever. Though I can’t take credit for it [Cooking Light wins here], I can take credit for the addition of some fun summer vegetables. Tossing tomatoes, zucchini, and red bell peppers in with a herby, nutty pesto make this dish SO filling and incredibly flavorful. Mint is an herb that I love to use in iced tea and the occasional fruit salad, but I loved how it worked in this fresh, savory pasta.

Topping everything off with some asiago cheese is highly recommended too, but I won’t cry if you use Parmesan instead. Asiago is just my ultimate cheese pick though! Normally I have a 50/50 track record with “topping” dishes off with whatever suggestion a recipe makes, but it’s essential to this dish since the pesto doesn’t include cheese. I almost added some but decided not to once I gave it a taste. Totally unnecessary with all the fresh flavor in that pesto. Hope you try this pasta out before the summer’s up. I know I’ll be making it again soon!

one year ago… Peaches and Cream Pancakes
two years ago… Roasted Tomato Sauce
three years ago… Cran-Oat Muffins

Fettuccine with Pistachio-Mint Pesto + Summer Vegetables [adapted from Cooking Light]
click to print

Ingredients:

1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
1/4 cup unsalted, shelled dry-roast pistachios, plus 4 teaspoons for sprinkling [divided]
1/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 large clove garlic
4 tablespoons extra virgin olive oil, divided
6 ounces dried fettuccine [or 9 ounces fresh fettuccine]
1 cup cherry tomatoes, halved
1 small zucchini, sliced [about 1 cup]
1 cup red bell pepper, chopped
1 ounce freshly shredded Asiago or Parmesan cheese

Directions:

Bring a large pot of water to boil.

In a food processor, combine mint, parsley, 1/4 cup pistachios, salt, pepper, and garlic. Pulse several times to combine, then stream in 3 tablespoons olive oil, scraping the sides if necessary.

Cook pasta to al dente according to package directions.

While pasta is cooking, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add zucchini and peppers and saute for 3-4 minutes until soft. Add tomatoes and heat until pasta is ready.

When pasta is fully cooked, return to pot and toss with pesto. Add vegetables and toss again, then serve with cheese and pistachios.

Time: 30 minutes.

Yield: 4 servings.

Linked up with: Tuesday Talent Show.