Category: Pasta

Pasta with Garden Tomatoes and Fresh Mozzarella

8/15/2020

With all the heat still on us, here's a delicious, light meal that is packed with great nutrition. You may be wondering why this recipe is on a thrifty blog if it asks for fresh mozzarella, but when you consider there is no meat in this dish; it fits right in!

2/3 lb. fresh mozzarella, cut into chunks
1/2 tsp. coarse sea salt
1 c. olive oil
4 tbsp. butter
1 c. Vidalia onion
1/4 c. garlic, minced
1 lb. pasta
4 c. vine-ripened tomatoes, chopped
3/4 c. Romano cheese
1/2 c. basil

Toss mozzarella and salt together, and set aside. Fill a medium stockpot with water and bring to a boil. Heat the oil and butter in a large sauté pan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender — about 10 minutes

Cook the pasta in the boiling water until al dente. Add the tomatoes to the cooked onions, and increase the heat to medium-high. Continue to cook, stirring occasionally, until just tender — about 5 minutes

Drain the pasta, and toss into the tomato-onion mixture to evenly coat. Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.
Transfer to a large platter and garnish with fresh basil leaves and remaining 1/2 cup cheese. Serve immediately.

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Spatzle

1/10/2016

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These small dumplings originated in Europe as refined substitutes for peasant-style whole-grain dishes. Spatzle were considered luxury foods during the early Middle Ages. In Pennsylvania Dutch they are called "Oiergneppplin" in Ohio the German descendants called them "Scheptzel."

These can be made as a side dish and topped with some garlic and butter or dropped into soups to add body and flavor. These noodles are hearty and will fill all those empty stomachs with leftovers to spare.

3 1/4 cup flour
1 tsp. salt
3 eggs, slightly beaten
I cup water

Put flour in bowl and make well. Put salt, eggs, and 1 cup water into well and mix thoroughly. Put spoonfuls on spatula and snip of pieces with a knife by dropping them into boiling salted water or soup. As dumplings rise to the top, scoop out with slotted spoon and put into a covered bowl to keep warm until all are made.

You can also fry some onions with butter and toss with noodles.

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Meatless Mondays: Lemon Garlic Pasta

6/23/2014

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Here's a delectable thrifty dish that's sure to satisfy! There is nothing like the combination of garlic and lemon in this recipe that will have your taste buds salivating for more. Pick up some cream at Aldi for less than $1.50 and you've got dinner in a jiffy. I personally did not use the fettuccine noodles and instead dug into my food pantry bag for some simple spaghetti noodles that worked just fine. Paired with a salad and some garlic bread, you've got a wholesome dinner!

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3 tsp. grated lemon peel
2 tsp. minced fresh parsley
2 garlic cloves minced
8 oz. spaghetti noodles

Sauce

1/4 cup butter or margarine
1 small onion, chopped
2 garlic cloves, minced
1 tsp. grated lemon peel
1/2 cup heavy whipping cream
1/4 tsp. salt
1/8 tsp. pepper
4 ox. cream cheese cubed
2 tab. fresh lemon juice
2 plum tomatoes chopped
2 tsp. minced fresh parsley
Grated Parmesan cheese

In a small bowl mix first three ingredients and set aside. Cook pasta according to directions and drain. In a large skillet heat butter over medium heat. Add onion and cook two minutes. Add garlic, lemon peel, and stir. Stir in cream, salt, and pepper. Whisk in cream cheese until just melted. Remove from heat, cool five minutes, and add lemon juice. Add pasta, tomatoes, and parsley to skillet. Toss. On top sprinkle lemon mixture you've set aside and Parmesan cheese. Serve immediately.

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Ham and Mushroom Pasta

6/20/2013

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Here's a great recipe to add to your table on a warm summer day. Packed with good nutrition, this will soon come a family favorite. I love this recipe because it can be made in just a few short steps. Such delicious flavor with down home southern taste!

To always have the staples ready for this dish, buy a pound of boiled ham when it is on sale. Tell the clerk to cut off a slab, unsliced. Take it home and cut it half and then in half again for each piece. This will give you four equal sections. Freeze quarters in a bag. Mushrooms can also be had for $1.29 a package at food sources such as Aldi. When you get them home, lightly rinse them, then slice each. Put in a freezer bag and stash in the freezer for upcoming uses.

4 tab. butter
1/4 cup chopped onion
1/4 pd. boiled ham cut into one inch cubes
salt/pepper to taste
1 cup milk
1/2 cup parmesan cheese
4 cups penne noodles

Boil noodles according to package directions and drain. Sauté onion in butter until soft. Add ham and cook till warmed. Add milk, cheese, salt, and pepper. Heat for 10 min. Toss with warm noodles. Yum!

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Fettuccine Al Sugo Crudo

3/26/2013

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Who thought such a rich, inviting name would be featured here in Living on Food Banks? The sad truth is, that living frugally in today's environment usually means getting back to the basics of home cooking. If you receive the full allotment of food stamps for your family due to a scarce income, the least you can do is to indulge yourself esteem preparing meals as though you are financially stable.

And, folks, it's easy here. Lovely pictures, full of hearty good ideas for your family. Plus, for those recipes you enjoy, do bookmark the Cookbook section. You'll be able to prepare these meals for years to come, even if you get back on track, because your family will begin to enjoy this home cooking more than the supermarket's prepared type.

Basil plants are on sale for around $1. Get yourself one and plant it in a pot next to your door. You'll be able to harvest enough for the spring and summer season of great pizza and pastas sauces.

1/2 box spaghetti
1 tab. olive oil or oil
2 cloves garlic thinky sliced
2 plum tomatoes, chopped
1/4 cup fresh basil leaves
salt/pepper to taste

Prepare pasta as directed. In a small skillet add garlic and oil. Cook until tender, one minute. Quickly add cooked pasta and remaining ingredients. Remove from heat and toss. Add more salt and pepper if needed.

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Microwave Cheddar Cheese

1/27/2013

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Get tired of all the same sides you're serving each day? Need a little pick me up boost to a plate of veggies or pasta? How about a little extra cheese sauce over chicken breast? Or, maybe you need a quick fix for a lunch for your little ones.

Here's a super easy cheese recipe that can be made in the microwave. I am certain to always have a block of cheese on hand when I feel the need to create something special for my family. Blocks of cheese can be found at Aldi for only$1.29 on sale days. You can afford this one!

1 cup milk
2 tbs. butter
2 tbs. flour
1 cup grated cheddar cheese

Heat milk on high for two minutes in measuring cup. Set aside. In a bowl heat butter on high for 1 minute. Stir in flour, and heat one minute more. Briskly stir in warm milk. Blend well. Return to microwave and cook 2 1/2 minutes, or until boiling. Stir in 1 cup cheddar cheese and blend well.

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Macaroni Salad

10/14/2012

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Whatever happened to Sunday dinners? This used to be a time when families designated a certain time each week for all to sit down and share each other's company. A time when family members looked forward to special treats prepared that were unique and not offered during weekly meals. Sunday dinners seem to be put to the curb side as we engage in the rat race of life latel On a personal note, I've been trying to reinstate the Sunday dinner here at home by offering a new and different treat each week for my family to enjoy. This macaroni salad is inexpensive and won't stretch that tight budget of yours. It is simple and most ingredients can be attained in your cupboard.

1 box of your favorite macaroni
1/4 large Spanish onion chopped
1/2 cup mayonnaise (more if salad looks dry)
1 tsp. garlic powder
1 tab. parsley flakes
salt and pepper to taste
1/2 cup shredded sharp cheese
1/2 cup ham lunchmeat chopped
1/3 cup cucumber
1 celery stick chopped
1/2 cup peas, frozen or canned

Boil noodles according to directions. Cool under running water. Drain well. Add all ingredients in a bowl and mix well. Chill before serving.

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Fusilli, Corn, and Tomatoes

5/10/2012

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I just got back from Publix where corn is 10 for $3.00. There is nothing like fresh corn in the spring! This side dish is great to use up that leftover corn I talked about a couple of blogs ago. Plus, you know you always have boxes of pasta in the cupboard from your local food pantry. You can make this dish for pennies.

It is a great a side dish added to your favorite dinner fare, or you can eat it alone as a light meal. Do be sure to get some good summer tomatoes. I grow my own in pots, this way it is only a small trip out the door to retrieve a fresh Florida tomato. If you haven't started gardening already, with only a few pots, you can have lettuce and fresh tomatoes anytime. Seeds are only four for $1 at Dollar General or Family Dollar.

1/2 pd. fusilli noodles
1 pd. tomatoes
1/4 cup scallion or thinly sliced sweet onion
1/2 cup fresh corn
1 1/2 tab. red wine vinegar
3 tab. olive oil
salt/pepper to taste
Good sprinkle of parmesan cheese.

Cook noodles as directed on package. In the last 3 minutes add the corn to warm. Drain ingredients and place in a bowl. Add everything else and toss. Sprinkle on parmesan cheese on top.

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Parmesan Tossed Noodles

3/27/2012

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Here's a wonderful addition that complements any meal offered. It is quick, easy and most ingredients can be found in your cupboard. My kids love this and request this often. In fact, you can add some grilled chicken on top, and a whole new meal enters the picture! This rich, creamy texture is like no other, and unfortunately, for those who watch our waist lines, it is a too tempting treat to avoid seconds. Yum!

I must add, when my kids were young, and I was making three meals a day, this was often a lunch. Satisfying and fulfilling it can be made quickly for hungry mouths. We were always on the go, usually outdoors when my boys were little. Often, after a morning at the park, unwilling to leave, I had to come up with something quickly upon returning home to ensure peace was kept in the household. This was fast and effective.

1/2 box pound pasta
3 tab. butter or margarine
1/2 cup parmesan cheese
salt
pepper

Boil pasta according to directions. Drain and save about a cup of pasta water. In a bowl, place pasta butter, salt, pepper, and cheese. Toss to ensure butter melts. Then using the reserved pasta add a bit of water, approximately 3 tablespoons at a time to thin the sauce a tad. This gives it a slightly creamy texture like the picture.

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Pasta With Tomatoes and Basil

1/31/2012

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This is a family favorite that is requested often. I can't begin to describe the mesh of flavors that evolve while slow cooking this delicacy. The item list is sparse, and yet, it creates a divine dish that complements any dinner entree,
-or can be gracefully had with just a dinner salad for those meatless nights.

I am never in need of pasta, as my food bank caters to this exclusively, and do enjoy finding various recipes to complement this fare. This is definitely one of our favorites that produce enough leftovers the next day. I promise you won't see another day with this dish in your refrigerator sitting smugly.

1 pd. of pasta
1/4 cup saved pasta water
1 can 14.5 oz. chopped tomatoes
3 tab. oil
3-4 cloves of garlic minced
3-4 leaves of fresh basil chopped or 1 tsp. dried
3 tab. parmesan cheese
salt
pepper

In a small fry pan place oil and garlic. Set heat on low/medium and fry for 1-2 minutes. Add chopped tomatoes, salt and pepper to taste. Continue cooking until moisture from tomatoes is almost gone. You should see little pools of olive oil in the pan separating from the tomatoes. This is crucial, as this gives the tomatoes a carmelized flavor. Add chopped basil and turn off heat.

Meanwhile cook pasta according to directions. Drain, and save 1/4 cup of liquid. Toss tomato mixture, and reserved liquid into pasta. Top with parmesan cheese and stir lightly. Enjoy!

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