Browse Category by Eggs and Pasta and Legumes
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.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Cheesy Cauliflower Puff

1 package (4-ounces) cream cheese
12 ounces fresh cauliflower florets (or you can use a combination of broccoli and cauliflower, about 3 cups total)
8 ounces white cheddar cheese, grated
1/2 cup biscuit mix
1/2 cup ricotta cheese, part-skim
3 eggs beaten
1/2 cup whole milk
1/2 teaspoon salt

Directions
1. Preheat oven to 400*F. Cut cream cheese into cubes. Place in a medium bowl to soften.
2. Cook cauliflower in microwave or on stovetop. Let stand 3-4 minutes to cool, then chop coarsely.
3. Combine grated cheese with cream cheese. Stir in biscuit mix and ricotta cheese until well blended and smooth.
4. Stir in cauliflower, eggs, and salt until well blended.
5. Coat 2 quart baking dish with spray; transfer mixture into dish. Bake 25-30 minutes or until the center is set.

Dawn Butler, Eggs and Pasta and Legumes, Vegetables

Tomato Bread Pudding

3 pounds plum tomatoes such as Roma, halved lengthwise
1-1/2 teaspoon Herbes de Provence
1/2 cup extra-virgin olive oil, divided
1 head garlic, left whole (contains 10 to 12 cloves)
10 cups cubed (1-inch) country-style Italian bread (1 pound)
2 cups whole milk
1 cup heavy cream
8 eggs
2 cups coarsely grated chilled Italian Fontina (9 ounces)
1/2 cup grated Parmigiano-Reggiano

PREPARATION
Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish, 13 by 9 inches.

Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.

Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée.

While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.

Reduce oven temperature to 350°F.

Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.

Breakfast, Debbie Allen, Eggs and Pasta and Legumes

Southwestern Egg Casserole

Mix together in large bowl:
10 eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon salt

Gradually add in:
4 cups (1 pound) shredded Monterey Jack cheese
2 cups cottage cheese
2 cans diced green chilies
1/2 cup butter, melted

When the mixture is well blended, pout it into an empty, clean, 13×9 casserole dish and back at 350F for 30 to 40 minutes, or until a knife inserted into the center comes out clean. If using a glass pan, you may want to decrease the temperature to 325 and back for 40 to 50 minutes.

Dawn Butler, Eggs and Pasta and Legumes

Spicy Three Cheese Fondue

2 cups (8 ounces) shredded Cheddar cheese
3/4 cup milk
1/2 cup (2 ounces) blue cheese
1 package (3 ounces) cream cheese
1 tablespoon flour
1 tablespoon butter
2 cloves garlic, minced
4 to 6 drops hot pepper sauce
1/8 teaspoon ground red pepper

Combine all ingredients in slow cooker. Cover and cook on low for 2 hours, stirring once or twice until cheese is melted and smooth.

Increase heat to high and cook another hour or hour and a half, until the cheese is heated through.

Dawn Butler, Eggs and Pasta and Legumes, Poultry

Dawn’s Chicken and Dumplings

3 boneless, skinless chicken breasts, cubed (about 2 pounds)
6 cups of chicken broth
bouquet garni (parsley, thyme, bay leaf, peppercorns tied together in cheesecloth)
2 cups flour
2 tablespoons Parmesan cheese, grated
1 tablespoon baking powder
salt, pepper
1 cup while milk
3 tablespoons butter

Cook the chicken:
Put the chicken in a large saucepan and pour over the chicken broth. Add the bouquet garni. Bring to a boil over hight heat, then decrease heat to low. Simmer, skimming off the foam, until the chicken is tender, about 12 minutes. Transfer the poached chicken to a warm plate. Cover the pan of broth and set aside.

Prepare the dumplings:
In a medium bowl, combine the flour, cheese, baking powder, and 3/4 teaspoon salt.
In a small saucepan, bring the milk and butter to a simmer over low heat. Sprinkle with a little black pepper. Add the milk mixture to the dry ingredients and stir to combine.

Bring the pan of reserved chicken broth to a boil. Drop the dumplings into the broth using a tablespoon. Cover and simmer for about 20 minutes.

Assemble
Add the chicken back into the large saucepan and cook for another 5 minutes.

Ladle into shallow bowls to serve.

Dorothy Lamalie, Eggs and Pasta and Legumes

Mom’s Spiced Beer Fondue

1 bottle (12 ounces) ale or lager
2 cups (8 ounces) Gruyere cheese, shredded
1 cup (4 ounces) Cheddar cheese, shredded
2 T. flour
1 t. coarse grain mustard
1/4 t. salt
1/8 t. ground red pepper
1/4 t. nutmeg

In medium saucepan, bring ale to boil. Simmer over medium heat until it stops foaming, about 5 minutes. Reduce heat to low.

In medium bowl, toss cheese with flour. Gradually add cheese mixture to the ale while stirring constantly. Add mustard, salt and ground red pepper. Cook, gently stirring, until cheese is melted.

Transfer the cheese mixture to a fondue pot. Sprinkle with nutmeg.