Browse Category by Eggs and Pasta and Legumes
Breakfast, Dawn Butler, Eggs and Pasta and Legumes

Green Chili Strata

6 slices firm bread
butter
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey Jack (or Havarti) cheese
8 ounces chopped green chiles
6 eggs
2 cups milk
2 teaspoons salt
2 teaspoons paprika
1 teaspoon crumbled oregano
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dry mustard

Trim crusts from bread and spread one side of each with butter.
Arrange bread, butter side down in a 9×12-inch baking pan.
Sprinkle cheeses evenly over bread. Distribute chiles evenly over cheese layer.
In a bowl beat eggs with milk and all seasonings until well blended. Pour egg mixture over cheese.

Cover and chill overnight or at least 4 hours.

Bake, uncovered, at 325F for about 50 minutes or until top is lightly browned and a knife inserted in the center comes out clean.

Let stand 10 minutes before serving.

Eggs and Pasta and Legumes, Elaine Walker

Simple, Creamy Macaroni and Cheese for Mom

6 ounces elbow macaroni
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon dried thyme
1-1/2 cups milk
1 pinch ground nutmeg
1/8 teaspoon Worcestershire sauce
1/2 teaspoon salt
1-1/2 cups shredded sharp Cheddar cheese, divided
1/2 teaspoon Dijon mustard

1/4 cup Panko bread crumbs
2 teaspoons butter, melted

Preheat oven to 400 degrees F.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 2 tablespoons butter in a large saucepan over medium heat. Stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme and whisk in milk until smooth. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 1 cup of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta.

Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 1/2 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

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Below is the original recipe (double the amount as above, plus more ingredients) —

1 (16 ounce) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon white pepper
3 cups milk

1 pinch ground nutmeg
1/4 teaspoon Worcestershire sauce
1 teaspoon salt
3 cups shredded sharp Cheddar cheese, divided
1 teaspoon Dijon mustard
1/2 cup Panko bread crumbs
1 tablespoon butter, melted

Preheat oven to 400 degrees F (200 degrees C).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix Panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

Eggs and Pasta and Legumes, Elaine Walker, Mom

Fettuccine Alfredo

16 ounces dry fettuccine pasta
1 cup butter
2 cloves garlic, minced
1.5 cups heavy cream
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
pinch of nutmeg (optional)
cooked, sliced chicken breasts (optional)

Bring a large pot of water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan, add the butter and garlic. Saute for a few minutes, then mix in the cream.

Stir in cheese over medium heat until melted; this will thicken the sauce.

Add a pinch of nutmeg (optional).

Add enough pasta to the sauce so that it is coated. (If you prefer a lot of sauce, don’t use all of the pasta.)

Serve immediately (with sliced chicken breast on the side, optional).

Dawn Butler, Eggs and Pasta and Legumes

Light Chile Quiche

2 (4-ounce) cans diced green chiles, drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
4 large eggs, lightly beaten
2 cups milk
1 cup Bisquick Original All-Purpose Baking Mix
1 cup Ricotta cheese

Preheat oven to 350 degrees F.
Coat a 12x8x2 inch baking pan with cooking spray or vegetable oil.
Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
Beat eggs, milk and Bisquick at low speed until smooth.
Stir in ricotta cheese.
Spoon mixture evenly over chiles & cheese in baking dish.
Bake uncovered for 45 minutes or until a knife inserted in the center comes out clean. Do not overbake.
Let stand 10 minutes before cutting.
Serves six.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Easy Spinach Frittata

1 package frozen spinach, thawed and drained well
3 eggs
8 ounces whole-milk ricotta cheese
3/4 cup plus 2 tablespoons of grated Parmesan cheese, divided

Preheat the oven to 350 degrees Fahrenheit.

Butter a 9-inch square baking dish.

In a large bowl, beat together the spinach, eggs, ricotta, and 3/4 cup Parmesan until well blended. Pour into the baking dish and smooth the top. Sprinkle the 2 tablespoons of Parmesan on top.

Bake at 350 degrees Fahrenheit for 45 to 50 minutes or until the frittata is slightly puffed, set in the center, and lightly browned around the edges.

Let cool for ten minutes. Run a knife around the inside of the pan rim and remove the rim. Cut into wedges to serve.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Zucchini & Tomato Italian Quiche

1-1/2 pound zucchini
salt
3 medium-sized ripe tomatoes
4 tablespoons butter, divided
1 tablespoon vegetable oil
3 eggs, separated
2 cups Swiss cheese, grated, divided
1/2 cup feta cheese, divided
1 teaspoon dried Italian herbs, divided
1 baked pie shell

Wash the zucchini, then peel and thinly slice or julienne it. Lightly salt it, place in a colander and let stand in the sink for 30 minutes. Lightly squeeze the zucchini to remove more water.

Preheat the oven to 375 degrees Fahrenheit.

Peel the tomatoes, slice, and remove the seeds.

In a large saute pan, heat 2 tablespoons of the butter with the 1 tablespoon of vegetable oil. Lightly brown the zucchini or both side, the drain.

Lightly brown the tomatoes until they soften slightly but do not become limp.

Beat the egg yolks and set aside.

Place half the zucchini in the baked pie shell. Sprinkle with 2/3 cup of grated Swiss cheese and 1/4 cup of feta cheese, dot with 1 tablespoon of butter, and sprinkle with 1/2 teaspoon dried Italian herbs.

Beat the egg whites and fold into the yolks. Spread half of this mixture over the cheeses.

Arrange the tomatoes slices across the pie. Sprinkle with 2/3 cup of grated Swiss cheese and the remaining feta cheese and dried Italian herbs.

Top with the remaining half of zucchini. Spread remaining half of egg mixture over top, sprinkle the remaining 2/3 cup of Swiss cheese, and dot with the remaining 1 tablespoon of butter.

Bake at 400 degrees Fahrenheit for 15 minutes, then at 375 for another 20-30 minutes or until the eggs are set.

Eggs and Pasta and Legumes, Elaine Walker

Pad See Ew – Thai Stir Fried Noodles

7 ounces dried wide rice stick noodles*

Sauce
2 tablespoons dark soy sauce (from Asian grocery store)
2 tablespoons oyster sauce
2 tablespoons water
2 teaspoons light soy sauce
2 teaspoons white vinegar
2 teaspoons sugar

Stir Fry
3 tablespoons vegetable oil, divided
2 cloves garlic cloves, very finely chopped
5 ounces tofu or chicken thighs (boneless, skinless, sliced)
1 large egg
(amount not specified) vegetables such as broccolini, pak choy or bok choy, sliced thin

Instructions

  1. Noodles: Prepare according to packet directions and drain. Time it so they’re cooked just before using.
  2. Sauce: Mix ingredients until sugar dissolves.
  3. Stir Fry:

— Heat 1 tablespoon of the oil in a very large heavy based skillet or wok over high heat.
— Add garlic, cook 15 seconds. If using chicken, add it now and cook until chicken mostly changes from pink to white. If using tofu, add at the same time as vegetables.
— Add vegetables and cook another minute or two.
— Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
— Return wok to stove, heat 2 tbsp oil over high heat.
— Add noodles and sauce. Toss as few times as possible to disperse sauce and make edges of noodles caramelize.
— Quickly add chicken/tofu and vegetables back in, and toss to disperse. Serve immediately.

*Pad See Ew is traditionally made with Sen Yai fresh rice noodles which are wide, flat rice noodles. You can substitute dried Pad Thai noodles.

Dad, Eggs and Pasta and Legumes, Mom

Sticky Rice

2 cups of sticky rice (also called sweet rice or glutinous rice)
3-1/2 cups of water
1/2 teaspoon salt

  1. Measure rice and water into a large pot. Let the rice soak for at least half an hour or as long as four hours.
  2. Add 1/2 teaspoon of salt and stir.
  3. Place the pot over high heat and bring the water to a boil.
  4. Turn the heat to medium low and cover the pot, leaving the lid slightly off on one side to vent. Cook for 10 minutes. DO NOT stir the rice while cooking!
Dad, Dawn Butler, Eggs and Pasta and Legumes

Cauliflower Macaroni & Cheese

1 pound pasta (macaroni, ziti or fusilli)
1 tablespoon extra-virgin olive oil
1 large head cauliflower
1 cup chicken stock
3 tablespoons butter
4 cloves garlic, finely chopped
3 tablespoons flour
3 cups whole milk
salt, pepper
pinch of nutmeg, grated
pinch of sage, ground
2 tablespoons Dijon mustard
1 cup sharp white Cheddar cheese
1 cup Gruyere cheese
1 cup shredded Parmigiano cheese
1/3 cup bread crumbs

  • Preheat the oven to 400 degrees F.
  • Bring water to a boil for pasta. Salt the water and undercook the pasta by 2 minutes, about 5 to 6 minutes.
  • In a covered Dutch oven heat extra-virgin olive oil over medium to medium-high heat.
  • Cut the cauliflower into florets.  Add them to the pot along with the chicken stock. Cover and steam for 10 minutes or until tender.  Remove cauliflower from pot and set aside. Discard broth from pot.
  • Over medium heat in the same pot, melt the butter, then add garlic. Saute for 3 to 4 minutes. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg, and sage.
  • When thickened, stir in the Dijon mustard and 2/3 of the combined cheeses.
  • Drain the pasta, add in the cauliflower, stir in the cheese sauce,
    and transfer to 13 x 9 inch baking dish.
  • Cover with foil and bake for 40 minutes (on a baking sheet to catch the bubble-over).
  • Remove the foil, top with bread crumbs and remaining cheese and bake for an additional 15 minutes.
Dawn Butler, Eggs and Pasta and Legumes

Creamy Baked Ziti with Side Sauce

4 cups ziti pasta, uncooked
2 jars (12 ounces each) marinara sauce, divided
2 jars (12 ounces each) tomato puree, divided
2 cans (14-1/2 ounces each) diced tomatoes, undrained, divided
8 ounces cream cheese, cubed
3/4 cup sour cream
1 package (8 ounces) shredded mozzarella cheese
1/3 cup Parmesan cheese, grated

Preheat oven to 375°F.

Cook pasta as directed on package, omitting salt. Remove pasta from pan; drain.

Mix together 1 jar or can of the marina sauce, tomato puree, diced tomatoes.

Stir in the cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is completely melted and mixture is blended, stirring frequently.

Return pasta to pan; mix well.

Layer half the pasta mixture in 13×9-inch baking dish sprayed with cooking spray; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella; sprinkle with Parmesan.

Cover and bake 25 minutes; uncover and bake approximately 15 minutes more or until heated through.

Mix together the second jar or can of the marina sauce, tomato puree, diced tomatoes. Warm on the stove. Serve with the baked ziti but in a separate dish for those who like extra sauce.