Pasta with Roasted Cauliflower, Arugula, and Pancetta

Steven and I both think that this recipe is really yummy. I have a few adjustments though.  I copied the recipe as originally written, and will put my thoughts in blue.

Ingredients

Kosher salt (Kosher salt is a gimmick!)

One-half medium head cauliflower, cored and cut into 3/4-inch florets (3-1/2 cups)

1 pint grape tomatoes (I used two regular tomatoes and just diced them a little larger.  They were delicious, so maybe next time I'll use three tomatoes)

3 tablespoons extra-virgin olive oil

Freshly ground black pepper

9 large fresh sage leaves

4 large cloves garlic, peeled

6 thin slices prosciutto (about 4 ounces) (I used bacon. Also, I would cut the bacon into bite size pieces as opposed to blending it in the blender with the sage/garlic spread.  It makes this really odd paste, and the bite size pieces gie more flavor. Just stir them in with the sage paste)

12 ounces dried orecchiette (any pasta works. I used wheat pasta)

5 ounces baby arugula (5 lightly packed cups) (I used spinach because our store didn't have any arugula. Arugula has a more 'peppery' taste)

3/4 cup grated Parmigiano-Reggiano

Directions

1. Position a rack in the lower third of the oven and heat the oven to 425 degrees F. Bring a large pot of well-salted water to a boil.

2. Toss the cauliflower, tomatoes, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper on a rimmed baking sheet; spread in a single layer. Roast, stirring once or twice, until the cauliflower begins to turn golden and tender, about 15 minutes.

3. Meanwhile, pulse the sage and garlic in a food processor until minced. Add the prosciutto and pulse until coarsely chopped. Once the cauliflower is golden, toss the herb mixture into the vegetables and continue to roast until fragrant and the cauliflower is golden brown, 5 to 7 minutes.

4. Boil the orecchiette until al dente, 9 to 10 minutes. Reserve 1 cup pasta-cooking water. Drain the pasta and return it to the pot. Stir in the roasted cauliflower mixture, arugula, cheese, and enough pasta water to moisten. Season to taste with salt and pepper.

Baked Beans

Set oven to 300

In a large bowl mix:

1 large (70 oz.) pork 'n beans

1 green pepper-diced

1 large yellow onion-diced

1/2 tsp nutmeg

1 tsp. cinnamon

1 tbsp worcestershire sauce

2 tbsp liquid smoke

1 tbsp sesame seeds

Mix, then place in a 9x13 pan, sprinkled with 2/3 cup brown sugar on top. Bake for 3 hours.

Chicken and Rice

Gather enough chicken breasts for your needs, rinse and clean, then place over:

1-2 cups brown rice in an oven safe pot

Cover the chicken and rice with water plus an extra 4-5" of water. Sprinkle the water with 3-4 tbsp of beef boullion.

Serve with salad, veggies, etc.

Sweet and Sour Chicken

Brown 1 lb. of cubed chicken with 2 tbsp. oil. Turn the heat down and add to the browned chicken:

1 can of pineapple bits and juice

1/2 cup corn syrup

1/4 cup vinegar

2 tbsp ketchup

2 tbsp soy sauce

2 tbsp cornstarch and water (make a paste with this)

green pepper slices (add these at the very end so they don't get too soggy while cooking!)

simmer everything together for about three minutes, then remove from heat and serve over rice! (I prefer brown rice...)

Chinese Chicken Salad

6 cooked chicken breasts

1 head of lettuce

Rice noodles (found on the Asian aisle)

1/4 c. sesame seeds

slivered almonds

green onions, sliced

chopped celery

Fill a large bowl with lettuce, topped with shredded chicken, noodles, celery, green onions, almonds, and sesame seeds. Serve dressing on the side.

Dressing:

1/4 c red vinegar

1/4 c sugar

1 tsp. salt

1/4 tsp pepper

1/2 tsp soy sauce

Mix everything together and heat until the sugar dissolves.

Potato Casserole (Funeral Potatoes)

Set oven to 350 degrees.

In a 9x13 pan mix:

6-8 baked and chopped potatoes (bite size)

2 heaping cups of grated cheddar cheese

1 pint sour cream

1 can cream of chicken soup

1/8 cup diced yellow onions

1/4 cup melted margarine

On top of the potato mixture add:

1 1/2 cups cornfalke crumbs crushed and mixed with 1/2 cup melted margarine.  You can make more corn flakes if you want. 

Chicken Divan

Set oven to 350 degrees.

Spread enough barely cooked broccoli to cover the bottom of a 9x13 pan.  On top of the broccoli add a layer of bite size boiled chicken.  Next add a layer of the divan sauce (recipe to follow).  Now add about 2 cups of soft  bread crumbs, drizzled with 1/4 cup of margarine or butter.  Cover in grated cheddar cheese.  Bake for 30 minutes.

Sauce:

1 can cream of chicken soup

1/2 cup of mayonaise

1 tsp lemon juice

1/4 tsp curry powder

Pizza

Set oven to 425 degrees

Mix together and press in a 9x13 pan:

2 cups flour

1 tsp salt

1 tsp baking powder

1/3 cup oil

2/3 cup milk

Add on top of the uncooked crust:

Store bought or homemade pizza sauce and any other toppings you desire.  Cook in oven for 20 minutes.

Pizza Sauce:

8 oz. tomato sauce

1/4 cup water

1/2 tsp pepper

1/2 tsp oregano

Pot Roast

Mmmmmboy, the Sunday pot roast!

Set oven to 325 degrees

Place the roast in an oven pot and sprinkle with beef boullion.  Place enough water to cover the bottom 1/4" of the pot, then place the lid on.  Cook the roast for half an hour per pound. 

*Make gravy with the drippings.  Puree 2-3 tbsp. flour (more if needed) with 2-3 cups of water.  Add to the drippings to thicken. 

Noodles and Veggies

This is a really nice, light, summer meal which all of us Mustard's have always loved!

Cook as many twisty noodles as you need for your meal until the water is almost gone.  Add one stick of margarine (for a larger amount of noodles. approx. 1 bag) and salt to taste.  The noodles should be moist but not soupy.  

Add: broccoli, carrots, peas, cauliflower, corn, etc.  Layer the vegetables in a pot to cook slightly, with the slowest cooking veggies on the bottom of the pot.  Add the veggies to noodle mixture.