Here's How I Make Them!

Nov. 30, 2019

Tonight’s dinner is a vegan and gluten free noodle dish!

 

Here are the ingredients!

 

  • 1 teaspoon of the Asian Style Salt Free Sprinkle- from Savory Spice
  • 1 teaspoon of ground ginger
  • 1 teaspoon of sesame oil
  • 1 teaspoon of lemon juice
  • 1 teaspoon of garlic salt
  • 1 teaspoon of ginger paste
  • 1 box (2 packages) of Thai Kitchen brown rice noodles

 

 

This noodle dish is a one-pot meal and so easy to make! I filled up a small pasta pot with water and added in everything but the noodles. I put it on high heat, and after it boiled,  I added in the noodles and cooked them for 5 minutes. When they were done, I drained them, and served them in a small bowl.

 

It was so yummy! Enjoy!

Nov. 20, 2019

To kick off this Thanksgiving week and the holidays , I am making a new baked pasta recipe that is delicious and decadent! Here are the ingredients!

 

  • 1 jar of Ragu Classic Alfredo (16 oz.) (1 lb.)
  • 1/3 cup of flour
  • 1 box of Rigatoni
  • 1 bag (16 oz) of ground sausage
  • 2 cups of bread crumbs- ground in a food processor
  • 1 tablespoon of garlic salt
  • 1tablespoon of freshly ground black pepper
  • 1 tablespoon of salt- for the pasta water
  • 1 tablespoon of olive oil- for the pasta water
  • 1 tablespoon of stick butter- for greasing the pan

 

I greased my 8X11 casserole dish with a little bit of butter to prevent it from sticking. I boiled a medium sized pan of water and added in the garlic salt and olive oil and boiled the pasta for 10 minutes. When it was done, I drained it and put it in a in a large mixing bowl. I added in the flour, the garlic salt, the pepper, and the sausage. I added in the jar of sauce and mixed it all together.

 

I put the breadcrumbs in the food processor and pulsed it several times for about 30 seconds to make it finer.

 

I poured this mixture in the baking dish, leveled it out with a wooden spoon, and then coated the top of it with the breadcrumbs.

 

I baked it at 375 for 20 minutes.

 

It was so yummy! Enjoy!

Nov. 19, 2019

Tonight’s dinner is a vegetable pasta dish! Here are the ingredients!

 

1 tablespoon of the Parmesan Pesto Sprinkle from Savory Spice

1 tablespoon of lemon juice

3 tablespoons of butter

1 tablespoon of salt- for the pasta water

1 tablespoon of olive oil- for the pasta water 

3 cloves of finely chopped garlic

1 bag of Simply Balanced 4 color vegetable pasta from Target 

1 tablespoon of flour. 

 

To start with I boiled a big pot of water and added in the salt and olive oil. When  the water reach a boil, I poured the pasta in the pot and cooked it for 8 minutes. 

 

While  this was cooking, I heated up a small skillet, and added in the chopped garlic, the butter, lemon juice, and the Parmesan Pesto Sprinkle. I whisked  this together and let it simmer while I let the pasta finish cooking. I added in the flour to help the sauce thicken. Once the pasta was done, I drained it and added it to the sauce. I folded the pasta into the sauce to coat it, then split it between 2 bowls and served. 

 

Nov. 18, 2019

This week is starting off with a curry shrimp and noodle dish!

 

Here are the ingredients!

10 shrimp- thawed out and peeled and deveined 

1 tablespoon Asian Style  seasoning- from Savory Spice

1 tablespoon of curry powder

1 tablespoon of olive oil 

2 bundles of udon noodles

1 tablespoon of sesame oil 

 

 

To start with, I heated up a small sauce pan on high heat and added the seasoning,water, and oil, and then added the noodles and cooked them for 12 minutes. Before I peeled them, I thawed the shrimp in a medium sized colander by running them under cool water to help the thawing process. I drained the shrimp and added them into the hot pan along with the seasonings and the cooked noodles. I cooked them until they turned pink, and then served them in a small bowl. I didn’t make a side for this dish. 

 

It was so yummy! Enjoy!

 

 

 

Nov. 5, 2019

Tonight’s dinner is different take on the Pesto Parmesan pasta I made last week! This time I am adding some lemon juice to brighten up the flavors!

 

 

 Here are the ingredients!

 

  • 5 tablespoons of original nutpods
  • 1 tablespoon of Parmesan Pesto Sprinkle- from Savory Spice
  • 3 cloves of garlic-finely chopped
  • 1 tablespoon of lemon juice
  • ¼ cup of Barefoot white wine
  • 1 package of gluten free penne from Target
  • 1 tablespoon of salt- for the pasta water
  • 1 tablespoon of olive oil- for the pasta water
  • 3 tablespoons of flour

 

 

In a large pot, I boiled the water and added in the salt and olive oil, and then the pasta once the water came to a boil.  I added the pasta to the water and cooked it for 13 minutes, stirring occasionally.

 

In a medium size sauce pan, I turned the heat to medium and added in the nutpods, the flour to make the sauce thicker, the Parmesan Pesto Sprinkle, the garlic, the lemon juice, and the wine, and let it simmer together, whisking it together to make it blend into a sauce. 

Once the pasta was done, I drained it with my big strainer spoon and added it to the sauce. I let it simmer with the sauce for a minute to absorb all the flavors, and then served.

 

It was so yummy! Enjoy!