Savory Egg Noodles with a Special Little Something

Every great once in a while, a recipe I haven't made in years just pops into my head and is on my mind until I make it. Sometime around 20 years ago, this noodle dish appeared at a pot luck event, I was so taken with it I asked several people until I discovered who brought it.  This was not the prettiest dish on the table, in fact, I probably would not have tried it except for the fact that I love egg noodles.

As you read through the recipe one of the ingredients may seem out of place, however, it literally makes the dish! Try it, you won't be sorry.

Ingredients:
1 small head cabbage
1 medium yellow onion
2 tablespoons butter
1 large bag egg noodles, width does not matter
1 stick real butter (8 tablespoons)
1 12 oz jar mild banana pepper rings
salt and pepper to taste

Begin by cooking the noodles according to package directions, drain and set aside.

While the noodles are cooking, shred the cabbage and chop the onion.

Saute the cabbage and onion in the 2 tablespoons butter.

 Into a medium crock pot or back into the pasta pot, put the drained noodles, sauteed cabbage and onion, the stick of butter and the jar of banana peppers, that's right, just dump that whole jar in, if you are leery then start with 1/2 the jar, salt and pepper to taste. Sometimes I pour most of the liquid in and just a few peppers because one of my family members likes the flavor but picks the peppers out.

 Stir gently. Set crock pot to low to keep warm or just stir and serve, yum!

Creamy, Spinach, Mushroom Ravioli

The last post was on April 3rd, it is now the end of May, my camera cable would no longer load the photos no matter how many different things I tried it was continuing to be more stubborn than I.  Sad, I love to take photos, flowers, events, children, grandchildren, and yes, food. I tried, everything that came to mind, including, but not limited to, moping, to no avail.  I asked two photographers, and someone who is married to a photographer, they couldn't help me.  Then, of course, mentioning it in conversation to my older son (computer geek), he just opened a tab while we were talking, looked it up, sent link, said "here you go, Momma, it's in your email".  I opened, clicked, ordered, and thanked him, that fast! For those of you, if there are any left, who use older DSLRs which have a compact flash card, I now load all my photos faster and easier than ever with a pixelflash USB adapter. At the risk of sounding like an advertisement, if you need one, get one, you won't be sorry!

Now, back to the foodie stuff!

Made this incredible spinach and mushroom sauce and put it over cheese ravioli, makes me hungry just looking at the photos!

Ingredients:
1 large package cheese (or meat) ravioli from the frozen food or refrigerated section of supermarket, or low carb pasta for the "Trim Healthy Mamas" (I like DreamField's pasta)
8 oz package white button mushrooms, sliced
2 tablespoons butter
2 tablespoons flour (THM, omit this)
salt and pepper
4-6 oz smoked mozzarella cheese, shredded
10 oz fresh spinach, washed and dried
6-8 oz cream
Directions:
In a large sauce pan, melt butter and saute the mushrooms until golden brown.

 While these are cooking, start the water in a pasta pot.  When water comes to a boil, add the ravioli, stir.  When they float they are done.

 Add flour, stir.

Add the spinach, stir, it will begin to wilt, stir some more to incorporate all.

 Add the cream. Stir some more...

 Allow to simmer for a few minutes to thicken.

 Add the shredded cheese.

 Yum!  Salt and pepper to taste. Drain ravioli, if you haven't already. Serve sauce over ravioli, enjoy!

For the "Trim Healthy Mamas", remember that this is a side dish, use the low carb pasta, and maybe a lighter cheese, don't neglect ample protein and veggies!

Marinara Sauce with Canning Instructions

Having jars of ready made sauce on hand can make dinner a cinch! Simply boil your favorite pasta, prepare salad, open sauce...
However, some grocery store pasta sauces have high fructose corn syrup, msg, and a boat load of other unhealthy ingredients, making your own is simple and healthy. If you don't want to can it then just freeze it in jars or ziploc bags.

Ingredients:
Amounts will vary according to how much you want to make and the size of the pot. It really is one of those "throw it in and taste it" things. Trust me!
Tomatoes
Onions
Garlic
Italian seasoning blend or basil, oregano, thyme
Salt
Olive oil
Tomato paste if you want it thick
Optional:
a splash of white wine
parsley
a chopped carrot
chopped celery stalk
For Trim Healthy Mamas omit the olive oil so you don't mix carbs with fat.  And be sure to use Dreamfields Pasta to fit the low-carb plan.
In a large pot, over medium high heat, put about 3 tablespoons olive oil and saute the onions, carrots and celery if using, when tender add the garlic, stir occasionally.

If using wine, add before tomatoes, it will bring up the brown bits from the bottom of the pot which add a lot of flavor.
Add all other ingredients, season to taste, in a 6 quart pot I usually use 3-4 tablespoons of dry herbs and 2 teaspoons salt.

If it tastes too acidic then add a bit more olive oil.
From here you can serve over pasta, bag and freeze, or can.

To can, ladle into clean, sterile jars, leaving 1/2 inch headspace. adjust two piece caps. Process 35 minutes in a boiling water canner. (According to the Ball Blue Book)

After 35 minutes, remove from canner, allow to rest undisturbed for 24 hours, then wash, and label. Store in a cool dark place.
A few additional suggested uses, sub sauce, pizza sauce, add chicken stock and cream for tomato soup. Don't forget this is great for dipping bread sticks or mozzarella cheese sticks into, yum.
Go have fun with it, the work is finished; just pop the lid and enjoy!

Creamy Roasted Mushroom Pasta

 Begin with these fresh mushrooms...

and end with this rich, creamy (not as much cream as you think), delicious mushroom pasta.

Before you close the page, take a look at the rest of the recipe, I roasted the mushrooms to deepen the flavor, then reduced a can of chicken broth into the sauteed onion and garlic. There was already so much rich flavor it needed only a few tablespoons of cream to complete the dish and put it over the top.
1 pound uncooked pasta
2 teaspoons olive oil
8-10 oz. fresh mushrooms
1 medium onion, diced
2 large cloves garlic, minced
2 tablespoons olive oil, or grapeseed oil
salt
pepper
1  14oz. can chicken broth
1/4 cup flour, rice, all purpose or spelt
1/4 cup cream or 1/2 & 1/2
Begin by roasting the mushrooms, this can be done just before or the day before. Use the 2 teaspoons olive oil to coat, I just put the olive in my palm then rubbed each one in it.
Place on a baking sheet pan and roast at 350F. for 20-25 minutes.

 This is what they look like when finished.

 Cut into quarters. Set aside.

In a large frying pan, saute the onions in the grapeseed oil (or whatever you use) until tender, in the last minute of cooking add the garlic, stir.

Pour in the broth and allow to reduce (boil off) until there is only about a 1/3 cup left (just guess).

While it is reducing, start the pasta water boiling in a large pot. When it comes to a rolling boil (big bubbles) pour the pasta in and give it a good stir to keep from sticking. 
When the broth is reduced add the flour, stir until thick and bubbly, maybe a couple minutes.

 Add the cream, stir.
Add the mushrooms, stir.

Add the salt and pepper to your taste, stir.
When the pasta is done, drain.
Spoon sauce over cooked pasta.

Enjoy!

Quick Creamy Pasta Sauce

If you like rich, creamy, garlicky pasta with a little bite then you will love this one. The kick in the Rotel tomatoes, softened by the cream then poured over your favorite pasta is the perfect combination for any time.

I used spelt pasta and flour but have also used rice pasta and rice flour with equally good results, so it could be wheat free or gluten free as well.
This makes about a cup and a half of the sauce so depending upon your own preference of sauce to pasta ratio adjust the amount of pasta you cook.
Ingredients:
1 can Rotel tomatoes or another brand of diced tomatoes with green chiles
1/2 -1 pound pasta, any shape
2 tablespoons butter
2 tablespoons flour (all purpose, spelt or rice)
1/2 teaspoon salt
3/4 cup cream or 1/2 & 1/2
1 clove garlic, pressed, optional
This is going to be great!
Put a large pot of water on the stove to boil. While it comes to a rolling boil (that's when the water boils rapidly with big bubbles) begin the sauce. The sauce will only take a few minutes so when the water boils add the pasta and stir occasionally.
In a small sauce pan, melt the butter and stir in the flour of your choice. Cook, stirring constantly, for 2 minutes, or until thick. Add the garlic, salt, Rotel tomatoes, and cream.

Heat through then turn down heat to warm until pasta is tender.
When the pasta is tender drain and toss with the sauce.

Serve with a big salad to offset the rich sauce and pasta. 

Quick and easy, ready in 15 minutes and so good.