Gnocchi in a Fennel Tomato Sauce Recipe

Talk about easy and tasty!  This recipe will have dinner on the table in 30 minutes or less.  The secret is to cut corners by using premade gnocchi and canned tomatoes for the base of the sauce.  For all of you who don't like strong taste of fennel, I think you will still like this recipe since you cook out a lot of that licorice flavor out.  Next time I think I will add some Italian sausage to the dish! 

1 14.5 oz can of diced tomatoes ( I used the kind with basil, garlic and oregano already in there)

1/4 cup of tomato paste

1/3 cup of red wine

1/3 cup of fresh fennel, cut into long strips

1 pinch of crushed rosemary

1 package of gnocchi

1/2 cup of freshly grated parmesan cheese

1.  In a medium sized sauce pan add the canned tomatoes, tomato paste, red wine, fennel and rosemary.  Bring to a boil and then drop down to a slow simmer.  

2.  Fill a large pot with water and add salt.  Bring to a boil and then add the gnocchi.  Once the pasta floats to the top scoop out as it is done.  

3.  On a large serving plate add the gnocchi and then add the tomato sauce on top.  Sprinkle cheese on top and then serve.  

Pasta and Lentil Soup in a Parsley Tomato Broth Recipe

This is a super easy recipe to make if you are craving pasta, but you don't want full out Italian for the night.  It's hearty, salty and very fulling for a fall dinner.  I made a huge pot of it and put the remaining in the freezer for another night when I am short on time to make supper.  

3 tablespoons of extra virgin olive oil

1 yellow onion, diced

3 cloves of garlic, diced

1 can of tomato paste

10 cups of water

1 1/4 cup of dried lentils 

1 16 oz package of orecchiette pasta

1 can of sweet corn

3 tablespoons of lemon juice

1 cup of parsley, chopped

3/4 cup of parmesan romano cheese

Salt and Ground Pepper to Taste

1.  Heat tablespoons of extra virgin olive oil in a large pot under medium heat.  Add in the onions and garlic and saute for about three minutes.  Add the can of tomato paste and stir with the garlic and onion.  

2.  Add the water and allow it to turn to a full boil.  Turn the heat down to medium low, add the lentils and then cover with a lid.  Cook for about 10 minutes and then turn the temperature up to medium high.  Once it reaches a boil add the pasta and cook for an additional 15-20 minutes.

3.  Stir corn, lemon juice, parsley and parmesan romano cheese.  Add the salt and pepper.  Top with additional cheese and parsley.  

Orzo Stuffed Bell Peppers Recipe

Orzo is a rice shaped pasta and offers a fun alternative to rice.  I love this recipe because it incorporates so many yummy veggies and can be quite filling.  You really won't miss not having meat, but you could always add ground turkey for a healthy twist.  Next time instead of baking them, I am going to put them on the grill!

1 1/2 cups of orzo

1/2 cup of italian vinaigrette (I used Cindy's Kitchen Rosemary & Roasted Garlic)

1 tomato, diced

1 zucchini, diced

1 pinch of cayenne pepper

5-8 leaves of fresh basil, torn

1/8 teaspoon of onion powder

1/4 teaspoon of garlic powder

4 Bell Peppers, cut in half, tops removed and seeded

1.  Preheat your oven to 450 degrees.  In a large pot, bring water to a boil and cook the orzo for about 5 minutes and then drain. 

2.  Stir the remaining ingredients together and combine.  Place peppers on a baking sheet and spoon orzo mixture into the peppers.  Cover with foil.  Bake for 25 minutes and then place on a serving plate.  

Stoplight Pasta Recipe( Tomato, Sweet Corn and Zucchini Rigatoni Recipe)

I like the name of this pasta and your kids will too!  This is a light dish that is naturally slightly sweet-- just a perfect way to celebrate the flavors of summer.  Next time try to switching things up a bit by using what veggies you have on hand, including peas, spinach, peppers (of any color), yellow squash or yellow tomatoes.  

1 package of rigatoni

1 large (or two regular sized) zucchini, cubed

1/2 pint of grape tomatoes

1 can of sweet corn

2 tablespoons of extra virgin olive oil

8 sprigs of fresh thyme

1 cup of water from the boiled pasta

3 tablespoons of lemon juice

1/4 cup of a balsamic vinaigrette

1/2 cup of parmesan romano cheese

Salt and pepper to taste

1.  Preheat your oven to 450 degrees.  In a large pot of boiling water cook pasta according the directions on the package (about 10 minutes).  Make sure to reserve 1 1/2 cups of water.  While the water is heating up, start preparing your zucchini and place on a cookie sheet, in addition to the tomatoes and sweet corn.  

2.  Drizzle olive oil on top of vegetables.  Add thyme, salt and pepper.  Bake for 20 minutes or grill for about 15 minutes.

3.  In a large bowl combine the pasta, cooking water, vegetables, lemon juice, vinaigrette and cheese.  Toss until will combined.  Top with any additional cheese then serve.  

Thai Chicken Noodle Bowls Recipe

My Thai Chicken Noodle Bowls are light and fresh which makes it the perfect summertime soup!  I used a rotisserie chicken from the grocery store so it didn't require heating up the whole house by turning on the oven on.  Next time I plan on adding even more veggies, like carrots and mushrooms for additional color and textures-- Perfect to use up some of the extra veggies you have laying around from your garden!

2 tablespoons of olive oil

3 cloves of garlic, minced

1 medium yellow onion chopped

1 yellow pepper, sliced thin

2 scallions, sliced thin

1 cooked rotisserie chicken (cut up you will need about 1 1/2 cups worth)

7 cups of chicken broth (you can divide this between chicken broth and water)

1/2 package of angel hair pasta

4 tablespoons of cilantro, chopped

Juice of 1 lime

Several Dashes of Hot Chili Sauce

Salt and Pepper To Taste

1.  In a large pot add the olive oil until it heats up.  Under medium heat, add the garlic, onion, scallion and yellow pepper for a few minutes or until the peppers get soft.  Add the chicken and cook for a few more minutes.

2.  Add the chicken broth/water and bring up to a boil.  Add the angel hair pasta and cook for about 5 minutes.  Add the fresh cilantro and lime juice.  Add a few dashes of hot chili sauce and serve.  

Traditional Macaroni and Cheese Recipe

What shouts Americana more than a cheesy macaroni and cheese?!  If you are looking for just a good, tasty macaroni and cheese that everyone is going to love, then this is your recipe.  I actually found 50% reduced fat cheddar cheese and I didn't miss a thing due to the sweetness from the basil, smokiness of the chili powder and the light zing of hot pepper sauce.   

1 package of large elbow macaroni

2 tablespoons of butter

1 yellow onion diced

2 tablespoons of flour

1 1/2 cups of milk

1 tablespoon of dijon mustard

4 leaves of basil shredded

Several dashes of chili powder

Several dashes of hot sauce

1/4 teaspoon of white pepper

8 oz of extra sharp white cheddar, shredded (about 2 cups)

2 oz of mozzarella cheese, shredded (about 1/2 cup)

Salt to taste

2 tablespoons of breadcrumbs

1.  In a large pot add several cups of water to a boil and then add macaroni.  Cook according to the directions on the box, or until al dente.  

2. While the pasta is cooking, you are to start making the cheese sauce. In another large pot, melt the butter under medium heat and then add the onions.  Cook for about 5 minutes or until the onion is soft. 

3.  Add the flour and stir so it is fully covering the onions.  Remove from heat and add milk and stir until everything is fully incorporated.  Add the pot back to the stovetop under medium heat and continue to stir until the mixture begins to thicken.  

4.  At this time add in the mustard, basil, chili powder, hot sauce and pepper.  Remove from heat and then add in the cooked pasta and then the cheeses.  Stir until all the cheese is melted.  Add salt to taste.

5.  Set your oven to broil.  Spoon pasta mixture into a 9x9 inch square pan.  Sprinkle the bread crumbs on top and place on top shelf of the oven for about 5 minutes, or until the breadcrumbs are toasted.