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Tag Archives: Pasta

SPRING WEATHER – WINTER RECIPES

29 Saturday Apr 2017

Posted by Ceri Wilkin in Beef, Recipes, Vegetables

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Tags

beef, flooding, healthy, hearty, heavy rainfall, Pasta, pomegranate, potatoes, rice, spring, vegan, vegetarian, warming

It’s spring in Arkansas, which means we have encountered almost every kind of weather over the past week, and experienced deeply fluctuating temperatures – enabling us to go from gloves and coat on our morning walk, to sitting outside in a tank top, sweating by mid-afternoon.

With the current heavy rainfall – causing flooding all over the area, and cooler temperatures, augmented by gloomy, grey skies – it seems appropriate to return to hearty, warming, winter dishes.

water in our basement with the heavy rainfall we are experiencing

RIGATONI WITH BEEF AND POMEGRANATE RAGU

2 tablespoons olive oil

1 pound ground beef

2 ribs celery, chopped

2 shallots, chopped

3 cloves garlic, minced

1/4 cup tomato paste

4 teaspoons finely chopped fresh rosemary

1 3/4 cups beef stock

1 cup pomegranate juice

cooked pasta for serving

1/2 cup plain yogurt for serving

In a large pot, heat 2 tablespoons of oil over medium-high. Add the beef, season with salt and pepper. Cook, stirring often, until browned, about 5 minutes. Add the celery, shallots and garlic, season.

Cook, stirring often, until vegetables soften, about 5 minutes. Stir in the tomato paste and rosemary and cook, stirring often, until fragrant, about 3 minutes.

Stir in the stock and pomegranate juice. Simmer the ragu over medium-low, stirring often, until the liquid is thickened, about 25 to 30 minutes, season.

Divide the pasta among bowls, top with the ragu and yogurt.

Enjoy!

CREAMY CHICKPEA CURRY

1 tablespoon coconut oil

1 onion, diced

1 tablespoon fresh minced ginger

4 cloves garlic, minced

2 tablespoons curry powder

1/4 teaspoon red pepper flakes

2 1/2 cups vegetable broth

2 tablespoons tamari

2 tablespoons pure maple syrup

2 tablespoons tomato paste

3/4 pound potatoes, cut into pieces

1 carrot, diced

4 cups cauliflower florets

1 (15-ounce) can chickpeas

1 cup coconut milk

1/4 cup chopped fresh cilantro, plus more for garnish

1/2 cup frozen peas

salt and freshly ground black pepper to taste

Melt coconut oil in a pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, tamari, maple syrup and tomato paste and stir.

Add potatoes and carrot, cover pot and bring to a boil. Immediately reduce the heat to a simmer.

Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk and cilantro. Stir gently to incorporate. Return to simmer and cook just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.

Remove from heat and season with salt and pepper. Serve with rice and garnish with cilantro.

Enjoy!

 

 

HOUSE SALAD WITH COTTAGE CHEESE DRESSING and RICOTTA STUFFED SHELLS

15 Thursday Dec 2016

Posted by Ceri Wilkin in cheese, Recipes

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Tags

bacon, cottage cheese, delicious, dinner, easy, family, fresh, friends, healthy, Pasta, Salad

After being gone for a week over Thanksgiving, I discovered an abundance of cottage cheese in the refrigerator, extremely close to expiring.

Not wanting to waste one of my husbands favorite breakfast foods, I sought recipes that would incorporate as much of the fresh cheese curds as possible.

HOUSE SALAD WITH COTTAGE CHEESE DRESSING

house salad with cottage cheese dressing

1 (10-ounce) package fresh spinach

1 head iceberg lettuce

8 ounces fresh mushrooms, sliced

1/2 pound bacon, crisped and chopped

Cottage Cheese Dressing (see below)

Chop the lettuce into bite-size pieces. Toss the greens with the mushrooms, bacon and dressing.

COTTAGE CHEESE DRESSING

1/4 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

2 tablespoons finely chopped green onion

1/3 cup cider vinegar

1 cup vegetable oil

1/2 pint large-curd cottage cheese

Combine all ingredients in the bowl of a food processor, pulse to blend.

Enjoy!

Recipe adapted from The Junior League Celebration Cookbook, 2000

RICOTTA STUFFED SHELLS

ricotta stuffed shells

1 (12-ounce) package jumbo pasta shells

2 eggs, lightly beaten

1 (15-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

4 cups shredded cheddar cheese

2 cups grated parmesan cheese

1 tablespoon dried Italian seasoning

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 (28-ounce) jar pasta sauce

1 (8-oounce) package fresh mushrooms, diced

Heat oven to 350F.

Bring a large saucepan of salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente, drain.

In a large bowl, combine the eggs, ricotta, cottage cheese, 2 cups of the cheddar cheese, 1 cup of the parmesan cheese, Italian seasoning, salt and pepper, stirring until well combined. Spoon the ricotta mixture into the pasta shells. Place in a 13-by-9-inch baking dish.

In a medium bowl, combine the pasta sauce, mushrooms, and the remaining 1 cup parmesan cheese pour over the stuffed shells. Top with remaining 2 cups cheddar cheese. Bake for 50 to 60 minutes or until edges are bubbly.

Enjoy!

Recipe adapted from Six Sisters’ Stuff

www.sixsistersstuff.com/

PORK AND BEEF BOLOGNESE

04 Monday Jan 2016

Posted by Ceri Wilkin in Beef

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Tags

cooking light, delicious, easy, family, Pasta, quick, wine

Hearty and warming – perfect for a chilly winters evening!!

PORK AND BEEF BOLOGNESE

beef and pork bolognese

2 tablespoons olive oil

2 pounds ground beef

2 pounds ground pork

2 onions, chopped

2 tablespoons minced garlic

1 cup finely chopped carrot

1 cup finely chopped celery

2 (28-ounce) cans diced tomatoes

1 cup red wine

2 tablespoons dried oregano

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 bay leaves

1/3 cup chopped fresh parsley

1/2 cup chopped fresh basil

1 pound cooked pasta

parmesan cheese

Heat a large Dutch oven over medium heat. Add olive oil to pan, swirl to coat. Add beef and pork, cook 6 minutes or until browned, stirring to crumble.

Add onion and garlic, cook for 2 minutes. Add carrot and celery, cook 5 minutes. Add tomatoes (draining 1 can), wine, oregano, salt, pepper and bay leaves, bring to a boil. Cover, reduce heat and simmer for 40 minutes, stirring occasionally. Remove bay leaves and discard. Stir in chopped parsley and 1/4 cup chopped basil.

Serve bolognese sauce over pasta, top with shaved parmesan and remaining chopped basil.

Enjoy!

Recipe adapted from Cooking Light, December 2015

www.cookinglight.com/

 

PASTA WITH PEA SAUCE

18 Wednesday Nov 2015

Posted by Ceri Wilkin in Pasta, Recipes

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Tags

easy, Kate Christensen, Pasta, quick, simple, tastes like love

Any recipe that is preceded with the words “..it tastes like love..” simply must be tried. So, following a walk with my Husband, Sons and our dog on a crisp, blue, beautiful day, I chopped and sauteed and stirred until I had my own dish of love to serve.

PASTA WITH PEA SAUCE

pasta with pea sauce

Make a soffritto: Mince 2 peeled carrots, 2 celery ribs, and 1 onion.

Heat olive oil in a heavy saucepan and add the vegetables. Saute them on low heat until they’re tender, about 15 minutes.

Turn up the heat, add half a 10-ounce bag of frozen peas, and 1/4 cup chicken broth. Cook for 5 minutes until peas are tender.

Add 1 1/2 cups chopped tomatoes, salt, pepper and crushed red pepper.

Let it simmer on medium-low heat for 15 more minutes, until its thick.

Toss with 1 pound of freshly cooked hot pasta and serve with parmesan cheese.

Enjoy!

Recipe adapted from Kate Christensen, How To Cook a Moose, 2015

katechristensen.net/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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