Kathy's Recipe Korner
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PASTA/RICE ARCHIVES

SPAGHETTI POT

PASTA -- RICE -- COUSCOUS -- ORZO--QUINOA--MISC

Pasta Archives

(Please click on icon to see recipe instructions)

spaghetti Asparagus Spring Rolls
spaghetti Capn John's Linguini with Clam Sauce

spaghettiCheesy Lasagna Rolls
spaghettiCheesy Turkey Sausage and Pea Pasta (Pressure cooker)new
spaghetti Linguine with Scallops
spaghetti Manicotti ala Aunt Theresa

spaghetti Mexican Chicken/Turkey Manicotti
spaghetti Mexican Lasagna
spaghetti Spinach and Tortellini
spaghetti Pasta and Mozzarella Salad

spaghetti Pasta Primavera a la Pam

spaghetti Pepperoni Lasagna Roll-Ups
spaghettiSesame Ginger Pasta Salad (ww)

spaghetti Squash and Pancetta Pasta
spaghetti Turkey Pasta Skilletnew

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Rice Archives

cookbookBaked Brown Rice

cookbookCalico Rice Salad

cookbookCurry Rice Salad

Dirty Rice

cookbookKathy's Rice Salad

cookbookMango Coconut Rice

cookbookWild Rice, Pecan, & Cranberry Salad w/Citrus Vinaigrette

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Couscous Archives

chef Grilled Vegetable Couscous with Raisins and Almondsnew
chef
Sweet Couscous with Nuts and Dried Fruit
chef Black Bean and Couscous Salad
chef Southwestern Couscous Salad

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Orzo Archives

stove5-Star Orzo Saladnew
stove Artichoke and Feta Orzo Pilaf
stoveCreamy Orzo with Peas and Parmesan
stove Mushroom Goat Cheese and Spinach Orzo Casserole
stoveOrzo Salad
stove Parmesan Orzo Primavera
stove Spinach and Basil Orzo

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Quinoa Archives

pot Nutty Cranberry Quinoa

pot Quinoa Salad with Corn and Peppers(WW)

pot Shrimp and Quinoa Salad

pot Toasted Quinoa Salad with Scallops & Snow Peas new

pot Warm Quinoa Salad with Edamame & Tarragonnew

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Miscellaneous Archives

hot pot Polenta

hot potSkillet Gnocchi

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Pasta Recipes

Toasted Quinoa Salad with Scallops & Snow Peas

12 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops (see Note)
4 teaspoons reduced-sodium tamari, or soy sauce, divided
4 tablespoons plus 2 teaspoons canola oil, divided
1 1/2 cups quinoa, rinsed well (see Tip)
2 teaspoons grated or minced garlic
3 cups water
1 teaspoon salt
1 cup trimmed and diagonally sliced snow peas, (1/2 inch thick)
1/3 cup rice vinegar
1 teaspoon toasted sesame oil
1 cup thinly sliced scallions
1/3 cup finely diced red bell pepper
1/4 cup finely chopped fresh cilantro, for garnish

Toss scallops with 2 teaspoons tamari (or soy sauce) in a medium bowl. Set aside.
Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and quinoa. Cook, stirring constantly, until the quinoa begins to color, 6 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add water and salt and bring to a boil. Stir once, cover and cook over medium heat until the water is absorbed, about 15 minutes. (Do not stir.) Remove from the heat and let stand, covered, for 5 minutes. Stir in snow peas, cover and let stand for 5 minutes more.
Meanwhile, whisk 3 tablespoons canola oil, the remaining 2 teaspoons tamari (or soy sauce), vinegar and sesame oil in a large bowl. Add the quinoa and snow peas, scallions and bell pepper; toss to combine.
Remove the scallops from the marinade and pat dry. Heat a large skillet over medium-high until hot enough to evaporate a drop of water upon contact. Add the remaining 2 teaspoons canola oil and cook the scallops, turning once, until golden and just firm, about 2 minutes total. Gently stir the scallops into the quinoa salad. Serve garnished with cilantro, if desired.

Note: Be sure to buy “dry” scallops, which are scallops that have not been treated with sodium tripolyphosphate, or STP. Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are mushy, less flavorful and won't brown properly.
Tip: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.

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Pasta and Mozzarella Salad

8z corkscrew pasta
8z ham, chopped
1 parm. dressing
1 4z can green chilies
10z torn spinach
8z mozzarella cheese, cubed

Cook macaroni, drain. Toss macaroni with dressing; add remaining ingredients. cover; chill.
Sprinkle 2 tbl. grated parm. cheese.
Parmesan Cheese: Place 1 egg in blender container. cover; blend 5 seconds.
With blender running, slowly add 1 c. salad oil till thick.
Add ½ c. grated parm. cheese, 1/4 c. white wine vinegar, ½ -1 tsp. pepper, ½ tsp. salt,
1/4 tsp. cloves, and 2 cloves garlic, minced. Blend till smooth.


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Squash and Pancetta Pasta

1 1 pound box pasta, such as campanelle, casarecce or cavatappi
6 ounces pancetta cut into 1/4-inch cubes, or 6 to 8 slices bacon, chopped (1 cup)
1 3/4 pounds baby zucchini and pattypan squash cut into 1-inch pieces (5 cups)
1/4 cup chopped flat-leaf parsley
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper

Cook pasta according to package directions. Drain and rinse; transfer to a large serving bowl.
In a large nonstick skillet over medium heat, cook pancetta until fat is rendered and pancetta is crisp, about 8 to 10 min. Remove pancetta, reserving fat in pan.
Add zucchini and squash to pan and cook, stirring occasionally, until golden brown in parts and cooked through, 5 to 6 min.
Toss pasta with vegetables, pancetta, parsley, lemon zest and juice. Season with salt and pepper. Makes 12 to 14 servings.
LHJ

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Pepperoni Lasagna Roll-Ups

3 lasagna noodles
3/4 cup ricotta cheese
1/2 tsp. minced chives
1/2 tsp. dried oregano
1/2 tsp. dried basil
24 slices pepperoni
3 slices Swiss cheese, cut into thirds
1 cup meatless spaghetti sauce
1/4 cup shredded parm cheese

Cook noodles according to package directions; drain.
Combine ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle within 1/2" of edges. Top with pepperoni and Swiss cheese; carefully roll up.
Place seam side down in a greased shallow 1 qt. baking dish; top with spaghetti sauce. Cover and bake at 350°F. for 20-25 min. or until bubbly.
Uncover; sprinkle with Parm cheese. Bake 5 min. longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 3 servings Source: Taste of Home Magazine, April and May 2008

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Asparagus Spring Rolls

1 8-ounce package reduced-fat cream cheese (Neufchatel)
2 tablespoons snipped chives
2 tablespoons milk
1 to 2 tablespoons snipped fresh dill
1 clove garlic, minced
1 tablespoon lemon juice
1/2 teaspoon freshly ground pepper
1 tablespoon olive oil
1/4 teaspoon salt
8 dried lasagna noodles
24 asparagus spears
6 ounces thinly sliced smoked salmon
8 long fresh chives

In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside.
In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender.
Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels.
Spread about 2 tablespoons of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings. Source: Better Homes and Gardens

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Cap'n John's Linguini With Clam Sauce

1 can chopped or minced clams
6 large cloves garlic, pressed
1 bottle clam juice
2 tbl. fresh or dried parsley
1 tbl. olive oil
Salt & pepper, to taste
1# linguine
Lime or lemon juice

In sauce pan, saute garlic in olive oil; add clams, juice, parsley, salt and pepper.
Heat only until hot. Spoon over hot linguine. Serve with Parmesan cheese and/or lime juice.

An original recipe by Cap'n John - ref:03/29/98

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Parmesan Orzo Primavera

1 can 14.5 oz. chicken broth
1 cup uncooked orzo pasta
1/3 c. water
2 1/2 c. fresh veggies, i.e., broccoli, spinach, carrots, green onions, red peppers
1/3 c. parmesan grated cheese

Combine broth, orzo and water in saucepan. Bring to boil. Reduce heat to med. low; cover and cook 7 minutes.
Stir in veggies and cook an additional 5 minutes. Remove from heat.
Stir in parmesan cheese. Makes 8 servings.

kraftfoods.com - ref:07/23/05

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Pasta Primavera a la Pam

½-16oz. box ziti
12 spears asparagus, cut into 2" pieces
1-16oz. tub mild fresh salsa
4oz. soft goat cheese
1 tsp. sugar
8oz. bag frozen cooked shrimp, thawed

Cook the pasta according to the label, adding the asparagus to boiling water during the last 5 minutes of cooking. Drain.
Meanwhile, heat the salsa in a large skillet over medium heat, stirring frequently until the tomatoes release their juices, 2-3 minutes.
Stir in the goat cheese and sugar and heat until smooth. Add the shrimp and fold in gently until heated through, about 2 minutes. Pour the sauce over the pasta and toss.

Thanks to my Sis, Pam - ref:08/09/03

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Manicotti ala Aunt Theresa

Crepe batter:
2 eggs
½ c. flour
½ c. water
Stuffing:
1 tub ricotta
1 egg
1 c. mozzarella
1 c. grated Parmesan
Parsley
Cinnamon
Italian seasoning

Prepare Crepes:
Combine stuffing ingredients and stuff crepes.
Place in pan and cover with favorite sauce.
Bake in 350°F. oven for 25 min. or until cheese has melted.

Thanks, Aunt Theresa - ref:01/05/02

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Mexican Chicken/Turkey Manicotti

8 uncooked manicotti shells
1 package (8-oz.) cream cheese, softened
2 cups shredded Jack Cheese with jalapeno
1 medium green onion, sliced (2 tablespoons)
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, finely chopped
1 pound cooked shredded chicken or turkey
1 - 2 small or 1 large jars thick-and-chunky salsa

Heat oven to 350°F.
Cook and drain manicotti shells as directed on package. Lay out on a sheet of waxed paper to cool.
Mix cream cheese, 1 cup of Monterey Jack cheese, the onion, cilantro and garlic in medium bowl. Stir in chicken. Fill manicotti shells with chicken mixture. Coat bottom of 13 x 9 inch pan with some of the salsa.
rrange filled shells in pan. Pour remaining salsa over shells. Sprinkle with remaining 1 cup of Monterey Jack Cheese. Cover and bake 40 - 45 minutes or until filling is hot in center. Makes about 10 shells. Serves 6 people.

From Betty Crocker - April 1998 Page 22 - Sherri Jackson - ref:11/28/99

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Rice Recipes

Wild Rice, Pecan, & Cranberry Salad w/Citrus Vinaigrette

1 cup wild rice (see package instructions, substitute 1 cup chicken stock for 1 cup of the water)
1/2 cup dried cranberries
1/2 cup chopped pecans
1/2 cup chopped apple
1/2 cup chopped celery
1/4 cup chopped
Parsley
1/4 cup sliced green onions

Vinaigrette:
1/8 cup orange juice
1/8 cup cranberry juice
1 Tbsp. grated orange peel
2 Tbsp red wine vinegar
1 Tbsp. sugar
2 Tbsp olive oil
Salt and Pepper

Cook wild rice according to instructions on package. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool.
n a medium sized serving bowl, mix the rice, cranberries, pecans, apples, celery, parsley, and green onions together.
In a separate jar, mix the vinaigrette ingredients, adding salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature. Source: Sassy Sandi

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Dirty Rice

½ cup dry white rice (cooked)
1 pound ground beef
½ red bell pepper, chopped
½ green bell pepper, chopped
1/4 tsp. crushed red pepper
1 small onion, chopped
Dash hot sauce

Brown meat in large pan; drain; add onion, peppers & red pepper.
Simmer ½ hour; add cooked rice; simmer 1 hour

from: My Sister Pam - ref:4/15/00

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Couscous Recipes

Sweet Couscous with Nuts and Dried Fruit

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra-virgin olive oil, if desired

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
Transfer the couscous to an airtight container and store in the refrigerator.
Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture. Recipe courtesy Giada De Laurentiis, 2008

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Orzo Recipes

Creamy Orzo with Peas and Parmesan

2 tablespoons unsalted butter
1 onion, minced
Salt and pepper
2 garlic cloves, minced
1 cup orzo
1/4 cup dry white wine
3 3/4 cups low-sodium chicken broth
1/2 cup frozen peas, thawed
2 ounces Parmesan cheese, grated (1 cup)

Melt butter in large saucepan over medium-high heat.
Add onion and 1/4 teaspoon salt and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in orzo and cook for 1 minute.

Stir in wine and cook until evaporated, about 1 minute.
Stir in broth, bring to boil, and cook, stirring often, until orzo is tender and creamy, about 15 minutes.

Off heat, vigorously stir in Parmesan until creamy. Stir in peas and let sit off heat until peas are heated through and sauce has thickened slightly, about 2 minutes. Season with salt and pepper to taste and serve.

Variation: Creamy Orzo with Bacon and Scallions:
Omit butter, peas, and Parmesan. Cook 3 slices chopped bacon in pot over medium-high heat until crisp, about 5 minutes; transfer to paper towel–lined plate. Add onion to rendered bacon fat and cook as directed. Stir in 2 thinly sliced scallions and sprinkle with crisp bacon before serving.

Source: http://www.cooking.com

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Mushroom Goat Cheese and Spinach Orzo Casserole

4 - 6 tablespoons olive oil, plus additional for dish
10 ounces white mushrooms, trimmed and quartered
3/4 pound shiitake mushrooms, stems discarded and caps cut into quarters
3/4 pound cremini mushrooms, trimmed and sliced
3 cups chopped onion
1 1/2 tablespoons chopped fresh thyme
2 cups fresh bread crumbs (about 4 slices bread, pulsed in blender)
1 pound orzo
6 ounces soft mild goat cheese, crumbled
2 1/2 cups packed fresh baby spinach

Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add mushrooms and cook in 3 batches, stirring occasionally, until liquid evaporates, about 5 minutes per batch (add more oil between batches if needed). Transfer mushrooms with a slotted spoon, as cooked, to a large bowl.
Heat 1 tablespoon oil in skillet over moderately high heat. Add onion and thyme; cook, stirring occasionally, until golden, about 15 minutes. Transfer to bowl with mushrooms.
Wipe skillet clean and heat 1 tablespoon oil over moderately high heat; add bread crumbs and cook, stirring, until golden, about 2 minutes.

Preheat oven to 400° F and lightly oil a 3-1/2-quart casserole dish. Cook orzo in a 6-quart pot of boiling salted water until al dente. Transfer 2 cups pasta water to a medium bowl. Drain pasta in a fine-mesh colander and transfer to bowl with mushrooms; combine.
Whisk goat cheese into pasta water and stir into pasta mixture with spinach; season with salt and pepper. Spoon orzo mixture into prepared dish and sprinkle top with bread crumbs.
Bake in middle of oven until heated through and crumbs are golden brown, about 20 minutes. Makes 6 to 8 servings. LHJ

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Artichoke and Feta Orzo Pilaf

1/2 cup orzo
1 tablespoon extra virgin olive oil
3 ounces marinated artichokes (1/2 of 6-oz.jar) -- drained and chopped
1/4 cup halved pitted kalamata olives
2 tablespoons chopped roasted red peppers
Pinch kosher salt -- optional
1/4 teaspoon Italian or Greek seasoning
1/2 cup cubed feta cheese
Baby spinach leaves
Lemon slices for garnish

Prepare orzo according to package directions. Drain and set aside.
In a medium skillet, heat oil and add artichokes, olives and peppers. Sprinkle with a pinch of salt if desired, and cook 1-2 minutes or until heated through. Stir in cooked orzo and Italian or Greek seasoning and cook 1-2 minutes.
Arrange spinach leaves in a serving bowl. Spoon pilaf into the bowl, top with cheese and garnish with lemon slices. Serves: 4

Calories 169; Proteiin 5g; Carb 19g; Fiber 1 g; Cholesterol 13 mg; Fat 3 g; Sodium 452 mg
Source: http://www.shaboomskitchen.com


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fSpinach and Basil Orzo

2 teaspoons crushed garlic
1 medium sweet onion, chopped
2 tablespoons olive oil
1 (1-pound) box orzo
1 3/4 cups chicken stock
Fistful fresh basil leaves, chopped
3 sprigs rosemary leaves removed and chopped
1 lemon wedge, juiced
1 (10-ounce) package frozen spinach, defrosted and water squeezed out

Saute garlic and onion in olive oil over medium-high heat for 3 minutes until slightly tender.
Add orzo and chicken stock, cover and cook for about 3 minutes on medium heat.
Add basil and rosemary and cover and let simmer for about 5 minutes until all liquid has evaporated.
Turn heat to low add lemon juice and spinach, stir to combine and cook for 1 minute until spinach is heated through.

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Miscellaneous Recipes

Nutty Cranberry Quinoa

2 tablespoons Swanson Organic Organic Extra Virgin Olive Oil, Cold-Pressed
1 cup Eden Foods Organic Quinoa
2 cups vegetable broth
1 / 2 cup green onions, sliced
1 medium clove garlic, finely chopped
1 / 2 teaspoon Swanson Organic 100% Certified Organic Sage (Rubbed)
1 / 3 cup Eden Foods Dried Cranberries, Organic
1 / 4 cup pecans, chopped, toasted
1 cup Eden Foods Cannellini Beans Organic, drained
1 / 2 teaspoon orange peel, grated
1 / 4 cup parsley, freshly chopped

In a 2-quart saucepan, heat 1 tablespoon of the olive oil over medium heat. Cook quinoa in oil 3-5 minutes, stirring frequently, until browned. Stir in broth. Heat to boiling; reduce heat to low.
Cover and simmer 15 minutes or until all liquid is absorbed.
In a 3-quart saucepan, heat remaining olive oil over medium heat.
Cook onions, garlic and sage in oil for about five minutes, stirring occasionally until onions are crisp-tender and then remove from heat. Stir in cooked quinoa and all remaining ingredients except the parsley. Just before serving, sprinkle with the freshly chopped parsley.
Makes 6 servings. Serving size 0.5 cup.
Nutritional Breakdown (per serving):
Calories 252, Protein 6 grams, Fat 10 grams, Carbohydrates 34 grams, Fiber 5 grams

Source: My Friend Lois

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