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.

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

Lentil Soup

Leftover hambone with little meat shards still on it
6-8 c. water
2-3 carrots, chopped
2 celery, chopped
1 onion, chopped
1-2 tsp. salt
1 tsp sugar
1/4 tsp pepper
1 bay leaf

Bring all ingredients to a boil, then reduce heat and simmer for 2- 4 hours. Remove ham bone and take any meat that was on it off. Return the meat to the soup. Simmer til you serve.

Tortilla Soup

1 onion sauted in 2 tbsp oil
2 chicken breasts, diced
2 cans beef broth ( 3 c. water with some beef boullion)
2 cans chicken broth (3 c. water with some chicken boullion)
1 can tomato sauce
1 can corn
1 tsp chili powder
1 tsp cumin
1/4 tdp pepper
1 tsp salt
3/4 tsp worcestershire sauce

Serve with tortilla chips and shredded cheese (Monterey Jack)

Leftover Chicken Broth Soup

Bring your left over chicken stock to a boil. Add a little shredded carrot, diced celery, salt, pepper, chopped green onions, and a few peas.

This is a great broth to sip if you are sick, or it makes for a really light summer meal. The point is to have a lot of broth a few veggies. When the recipe says "a little", it really means it.

Meatloaf

1 lb. hamburger
1 onion, chopped
1 raw egg
1-2 c. bread crumbs
1 tsp. salt
1/2 tsp pepper
1/2 tsp oregano
dash sage
squirt mustard
lots of ketchup (3/4-1 c.)

Mix everything except the mustard and ketchup with your hands. Add mustard and mix. Add the ketchup until it's juicy and reddish in color. Shape so it's a roundish mound in a baking dish. Cover the mound with ketchup, a little mustard, and a dash of allspice. Stir with fingers until it's 'frosted'. Bake at 350 for 1-1 1/2 hours.

Boston Pork Roast

4 tbsp seasonign (recipe to follow)
2 tbsp seasoned salt
4 tbsp liquid smoke
1 onion-sliced
1 c. water
5 bay leaves

Seasoning
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Preheat oven to 350. Sprinkle 1 side of roast with 2 tbsp seasoning and rub well. Flip the roast over and rub 2 tbsp seasoning into that side. Repeat with all the sides of the roast. Repeat the rubbing process with the salt and liquid smoke. Place roast in roasting pan. Add onion, water and bay leaves. Bake for 2 1/2 to 3 hours.

Orange Terriyaki Beef with Noodles

This recipe is courtesy of Chad.

1 lb. boneless sirloin, cut across the grain into thin strips (likes sticks of gum)- 0r 3 chicken breasts, cubbed

2 cans (14.5 oz each) beef broth, divided (or chicken)

3 tbsp cornstarch

1/4 c sauce

1/4 c brown sugar

1 clove garlic, minced

1/8 tsp powdered ginger

1/4 c orange marmalade

3 c snap pea pods

6 oz. extra thin spaghetti noodles

Spray 12 inch skillet with cooking spray. Cook beef in skillet over medium-high heat 2 to 4 minutes, stirring occasionally, until brown. Remove from skillet, keep warm. Mix cronstarch with 1/2 c. beef broth. set aside to thicken sacue later. In same skillet used to cook the meat, mix remaining broth, soy sauce, brown sugar, garlic, ginger, and marmalade. Heat to boil. Stir in pea pods and noodles; reduce heat to medium. Cover and cook about 5 min. or until noodles are tender. Stir in broth/cornstarch mixture and beef. Cook uncovered 2-3 min, or until sauce is slightly thickened.

Chicken with Cranberries

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless, skinless chicken breast halves
1/4 cup butter
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
1 tablespoon red wine vinegar
1 dash ground nutmeg

In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside.

In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

Tuna Buns

1 can tuna
4 boiled eggs
1/2 c. cubed cream cheese
3 tbsp onion, chopped
1/4 tsp dry mustard
1/4 tsp salt
pepper
miracle whip

Combine all ingredients. Make sure the cream cheese is well mixed and incorporated in the mixture. You might have to get in and stir with your hands to break up the cream cheese. Spread thickly on 1 package of hot dog buns. Wrap as many hot dogs as you can in a tin foil 'package'. I usually put 5 on the bottom, then stack 5 on top of the bottom row. Then I wrap the whole bundle in tin foil. Pinch the edges closed. Bake at 300 f0r 20 min.

Note: I usually at least double the recipe, and these make great leftovers, hot or cold!

Hamburger Gravy

1 lb hamburger, browned
1 onion, diced

Saute the hamburger and onion. Add 2-3 tbsp flour and stir until well coated. Add water to cover. Let it simmer and thicken. Salt and pepper to taste. Serve with mashed potatoes.

Lasagna

Sauce:

1 lb. hamburger, browned

1 onion, diced

1 carrot

1 celery

2-4 c. tomato pasta sauce

1 1/2 c. tomatoes, diced -or- 8 oz. tomato sauce

In a separate bowl:

15 oz. ricotta cheese

1 egg, beaten

1/2 tsp basil

1/2 tsp oregano

1 tsp parsley

In a 9x13 pan, pour 3/4 c. of sauce on the bottom. Layer 3 pieces uncooked oven ready lassagna noodles. Add 2/3 c. ricotta mix, and 3/4 c sauce. Add one layer of mozarella cheese next. Repeat all steps two more times. Finish with lasagna noodles on top and cover in sauce, mozarella and parmesan cheese.

Tuna Toast

toasted whole wheat bread
2-3 tbsp margarine
2-3 tbsp flour
milk
salt to taste
1 can tuna
frozen peas

melt margarine in skillet, add flour and stir til smooth. Add enough milk until it is smooth and thick. Add tuna and peas. Serve over a piece of toasted wheat bread.

Quiche Lorraine

2 pie pastry's to fit a 9x13 pan or two pie dishes

12 slices bacon/ham, crisped and crumbled

1 c. shredded swiss cheese

1/3 c. onion, minced

4 eggs

2 c. milk

3/4 tsp salt

1/4 tsp sugar

1/8 tsp cayanne

place pastry in dish. sprinkle bacon/ham, swiss cheese, and onions in bottom of dish. Beat eggs, milk, salt, sugar and cayenne and pour into dish. Bake at 425 for 15 minutes, then 300 for 25 minutes.