This recipe was very loosely adapted from here! I was trying to use up the things I had in my fridge/freezer/pantry, so I decided to go with this. :O (I also did a somewhat thorough pantry clean-out so that I could donate food to the Lewisburg Food Locker, which happened to coincide with the day we chose to cook the world. :O
Nutritional information is based off of 24 small servings. (I filled two baking trays with this. :O )
Turkey Pasta Bake
-1 box (14 oz.) whole wheat penne pasta
-1 14 oz. can condensed cream of chicken soup
-1 10.75 oz. can condensed cream of mushroom soup
-12 oz. frozen mixed vegetables
-5 stalks celery, diced
-20 oz. ground turkey (93%)
-freshly ground black pepper
-1/2 cup multigrain stuffing with cranberry
-1 tbsp grated Parmesan cheese
1) Preheat oven to 400. Lightly grease 2 medium baking pans.
2) Bring a pot of water to boil and cook pasta until al dente, then drain.
3) Heat skillet and brown the turkey with desired spices. Mix in cooked pasta, cream of chicken, cream of mushroom, celery + mixed vegetables.
4) Bake for 20 minutes in oven until bubbly and lightly browned.
5) Top with stuffing mix and cheese.
Recipe adapted from here. This was another dish from our latest potluck. :D
-8 oz. dried fettuccine or linguine
-3 cups fresh shiitake or crimini mushrooms, sliced
-1/2 cup onion, chopped
-3 cloves garlic, minced
-1 tbsp EVOO
-1/3 cup mushroom broth or vegetable broth
-1/4 cup half-and-half or light cream
-1/4 tsp salt
-1 cup plum tomatoes, chopped
-1 tbsp fresh basil, finely shredded
-1 tbsp fresh oregano, finely shredded
-1/4 cup pine nuts, toasted (optional)
-Parmesan cheese, to taste (optional)
1) Cook fettuccine or linguine according to package directions. Drain, then return pasta to saucepan; cover and keep warm.
2) In a large skillet, cook mushrooms, onions and garlic in hot oil over medium-high heat for 4 to 5 minutes or until most of the liquid is evaporated. Stir in broth, half-and-half, salt, and black pepper. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until mixture is slightly thickened. Stir in tomatoes, basil, and oregano; heat through.
3) Spoon the mushroom mixture over pasta mixture; toss gently to coat. Sprinkle with pine nuts and, if desired, Parmesan cheese. Serve immediately.
We had another cup of pumpkin left from making the pumpkin cheesecake loaf, and Swathi also had a bunch of kale, so we decided to make something savory to counteract the pumpkin cheesecake. (We tasted the filling before we baked it and were scared that it was going to be way too sweet, but somehow, post-baking, it was the perfect amount of sweetness. :D!) I’m glad this one turned out really well too!
Spicy Creamy Kale Pasta
-12 ounces penne pasta (1/2 spinach + 1/2 whole wheat)
-3/4 cup cashews
-1/4 red onion, chopped
-3 large handfuls of kale (about 4-5 cups, loosely packed)
-1/2 can pumpkin
-1 tbsp nutritional yeast
-1/4 cup almond milk
-1 tsp Indian chili powder (a lot spicier than the usual)
-1 tsp red pepper flakes
-1 tsp garlic salt
1) Cook pasta according to directions. In a large pan, warm a few tablespoons of olive oil. Toss in chopped onions, pumpkin and kale, and sauté until kale has cooked down completely.
2) In a blender, add cashews, nutritional yeast, spices and almond milk. Blend until you have a creamy consistency, adding more milk or water if too thick.
3) Add cooked kale to pasta pot and toss with cream sauce.
Adapted from The Garden of Vegan! It makes 2-3 servings (for me, it’s probably just 2). The sauce didn’t look like it’d be enough for all the pasta and vegetables at first, but apparently, there was plenty to spare! :O A little goes a long way. For the vegetables, I just used a good ol’ bag of frozen “Asian vegetables” that I bought from Kroger way back in the day (hooray for finally using the food in my house!), so it included broccoli, green beans, mushrooms and onions. Twas a good choice, in my opinion!
Peanut Butter Pasta
-whole wheat pasta
-1/4 cup natural peanut butter
-1/4 cup hot water
-1/4 cup soy milk (or coconut milk or more water)
-1 tbsp soy sauce
-1 tsp worcestershire sauce (or steak sauce, or vegan substitute)
-4 cloves garlic, minced
-1/4 tsp cayenne (more if you like it spicy)
-1/2 tsp salt
-1/2 tsp black pepper
-3-4 cups veggies (broccoli, onions, mushrooms, green beans, etc), cut into bite size pieces
-1/2 cup chopped nuts (optional)
1) Cook the pasta. While the pasta is cooking, whisk together the peanut butter, hot water, and milk (soy, coconut, rice – if using) until smooth. Stir in the soy sauce, steak sauce/worcestershire, garlic, cayenne, salt and pepper.
2) When pasta is almost done, add vegetables and cook for another couple of minutes. Drain and return to pot. Pour in the peanut sauce and toss well. Garnish with chopped nuts, if using.
Also known as “Trish’s Dish.”
We had a lot of “leftover” dumpling ingredients that we didn’t manage to use since we ran out of dumpling wrappers, so…we made it into a stir fry! :D There was a minor mishap with this dish…otherwise known as Trish mistaking an an unscrewed lid for an uncapped lid and almost emptying the entire bottle of chili powder into the dish…but it was miraculously salvaged and for a time, she owed me breakfast. I wanted eggs benedict but with smoked salmon subbing for the bacon, but instead she made me strawberry lemon cupcakes for my birthday and all was forgiven (not that I was ever mad about it to begin with, but anyway).
Vegetable Stir Fry Noodles
-chili powder, to taste.
-toasted sesame oil
-pepper, to taste
1) Boil the pasta. Mince, chop or cut everything and throw into a hot pan of sesame oil.
2) Throw in some soy sauce and season with chili powder and pepper, to taste.