Elbows With Chickpeas and Escarole

Back to list

Ingredients:

• 8 ounces escarole cut in 1 inch pieces
• 1 cup water
• 6 tablespoons olive oil
• 1 tablespoon garlic minced
• 1 tablespoon tomato paste
• 1 19 ounce can chickpeas drained and rinsed
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni
• parmesan cheese

Steps:

• Combine escarole and water in a saucepan Cook covered over low heat until escarole is tender about 20 minutes
• Do not drain Set aside
• In a skillet heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning about 5 minutes
• Stir in the tomato paste until blended Add the chickpeas; stir to coat with oil
• Mash about 1/4 of the chickpeas with the back of the spatula Add pepper Remove from heat
• Cook the macaroni in plenty of boiling salted water Drain
• Briefly reheat the escarole mixture Combine with the elbows Serve with plenty of cheese grated on top

Hummus, Tomato and Olive Pasta Salad

Back to list

Ingredients:

• 11 ounces elbow macaroni or medium shells
• 10 ounces cherry tomatoes cut into quarters
• 1 large zucchini grated
• 1/4 small onion grated
• 3 ounces black olives pitted and chopped
• 4 tablespoons hummus
• 4 tablespoons plain yogurt
• 2 tablespoons olive oil
• 2 garlic cloves finely chopped
• 2 teaspoons finely grated lemons rind of
• 2 tablespoons chopped fresh parsley

Steps:

• Cook pasta according to package directions Drain rinse with cold water drain again Allow to cool Place pasta in large bowl with tomato zucchini onion and olives
• To make hummus dressing combine hummus yogurt olive oil garlic and lemon peel in a blender Purree Add salt and pepper taste and process again briefly
• Pour dressing over the salad add parsley toss well to combine Chill for at least 2 hours

Light Mac amp; Cheese

Back to list

Ingredients:

• 1/2 lb macaroni or other small pasta
• 2 tablespoons butter
• 2 cups onions chopped
• 2 garlic cloves minced
• 1/2 lb sliced mushrooms
• 1 teaspoon salt
• 1 teaspoon caraway seed
• 1/2 lb spinach chopped
• 2 cups cottage cheese
• 1/2 cup yogurt
• 1 teaspoon dried dill
• 2 cups cheddar cheese grated
• 1/4 cup sunflower seeds

Steps:

• Preheat oven to 350F Grease a 9X13 pan and set aside
• Cook the pasta in a large pot Drain and set aside
• Melt butter in a deep skillet
• and saute onions for 5 minutes Add garlic
• mushrooms
• salt and caraway seeds Cook for about 5 minutes
• or until mushrooms are cooked Stir in spinach
• remove from heat
• and add to pasta
• Mix in cottage cheese
• buttermilk
• dill
• black pepper and half the cheddar Spread in prepared pan
• sprinkle with remaining cheddar and sunflower seeds
• and bake uncovered for 20-30 minutes
• I served this hot
• but its pretty tasty at room temperature for lunch the next day
• too

Macaroni Dandy Salad

Back to list

Ingredients:

• 1 1/2 cups uncooked elbow macaroni
• 1/2 cup Miracle Whip
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon celery seed
• salt and pepper to taste
• 1 tomatoes diced
• 1 cup diced celery
• 3 tablespoons chopped pimientos
• 3 tablespoons green peppers chopped
• salad greens

Steps:

• Cook macaroni according to package directions
• Rinse with cold water drain and place in large bowl
• In small bowl mix mayonnaise lemon juice sugar celery seed salt and pepper
• Combine with macaroni and remaining ingredients
• Refrigerate at least 2 hours or until serving
• Serve on top of salad greens or from bowl

My Favorite Mac and Cheese

Back to list

Ingredients:

• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups milk heated
• 1 1/2 cups grated sharp cheddar cheese
• salt
• fresh ground pepper
• cayenne
• 1/2 lb macaroni cooked
• 1/4 cup grated parmigiano-reggiano cheese
• 1/2 cup freshly made buttered bread crumb

Steps:

• Sauce Melt the butter in a heavy-bottomed saucepan Stir in the flour and cook
• stirring constantly
• until the paste cooks and bubbles a bit
• but dont let it brown about 2 minutes Add the hot milk
• continuing to stir as the sauce thickens Bring it to a boil Add salt and pepper to taste
• lower the heat
• and cook
• stirring for 2 to 3 minutes more Stir in 1 cup grated Cheddar cheese during the last 2 minutes of cooking
• along with a pinch of cayenne pepper Remove from the heat To cool this sauce for later use
• cover it with wax paper or pour a film of milk over it to prevent a skin from forming
• Macaroni Preheat the oven to 375F Butter a 1 1/2-quart casserole Put the cooked macaroni into the casserole
• pour the cheese sauce over it
• and mix gently with a fork Sprinkle the grated cheese evenly over the top and spread the crumbs over the cheese Bake
• uncovered
• until the top is golden and the sauce is bubbling
• about 30 minutes