Browse Category by Eggs and Pasta and Legumes
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.

Dad, Dorothy Lamalie, Eggs and Pasta and Legumes, Liked by, Mom, Poultry

Mom’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
1 tablespoon chopped parsely
1 cup while milk
3 tablespoons butter
1 tablespoon vegetable oil
2 stalks celery, chopped
3 carrots, cut into 1/2 inch rounds
1 large sweet potato, peeled and cut into 1/2 inch cubes
2 cloves garlic, finely chopped
10 ounces baby spinach

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 broth and set aside.

Prepare the dumplings:
In a medium bowl, combine the flour, cheese, baking powder, parsley 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.

In another large saucepan, heat the oil over medium heat. Add the celery, carrots and sweet potato. Cook for 5 minutes. Add the garlic and cook another minute. Add the reserved chicken broth. Bring to a boil. Drop the dumplings into the broth using a tablespoon. Cover and simmer for about 20 minutes, until vegetables are tender.

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

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.

Dorothy Lamalie, Eggs and Pasta and Legumes

Mom’s Tomato and Cheddar Pie with Buttermilk Crust

Crust
2 cups flour
1-1/2 t. baking powder
1/2 t. baking soda
6 T. butter, chilled, unsalted, cut into 1/2 inch cubes

Filling
2 pounds large, ripe tomatoes, cored and cut into slices
2-1/2 cups extra sharp Cheddar cheese, coarsely grated
1/4 cup Parmesan cheese, finely grated
1/2 cup mayonnaise (or try substituting yogurt)
2 T. fresh dill, chopped
1 T. apple cider vinegar
2 t. sugar
3/4 t. kosher salt
1/2 t. pepper
1-1/2 T. cornmeal

Put the tomato slices on paper towels to drain.
Preheat oven to 425*F.

Make the Crust
Whisk the first four ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for one hour.

When the dough has chilled, roll it out between two sheets of plastic wrap or waxed paper, then lay in pie pan.

Make the Pie
In medium bowl, mix together Cheddar ad Parmesan cheeses. Reserve 1/4 cup of the cheese mixture in a small bowl on the side.

In another small bowl, whisk together mayonnaise, dill, vinegar, sugar, salt and pepper.

Sprinkle the cornmeal over the bottom of the crust. Top with 1/2 cup of the cheese mixture.
Arrange half of the tomato slices over the cheese, overlapping as needed. Spread half of the mayonnaise mixture overtop.

Repeat layering with 1 cup of cheese mixture, half of the remaining tomato slices, and all of the remaining mayonnaise. Sprinkle remaining 1 cup of cheese mixture over top, then lay remaining tomato slices on top. Finally, sprinkle over the 1/4 cup of reserved cheese mixture.

Bake pie for 35 to 40 minutes, until the crust is golden brown.

Eggs and Pasta and Legumes, Elaine Walker, Vegetables

Dairy-free Spinach Souffle

1/3 c. canola oil
1/4 c. flour
1/4 clove garlic, minced
1/4 t. salt
2/3 c. lactose-free, unsweetened soy milk
1 c. roughly chopped baby spinach, stems removed
2 large egg yolks
2-1/2 large egg whites

Preheat oven to 375*F. Lightly oil 3 individual souffle dishes.

In a small saucepan over low heat, heat the oil. Add the flour, whisking constantly for 1 to 2 minutes or until the flour smells slightly toasted but is not burning.

Whisking constantly, add the garlic and salt, then soy milk. Cook until slightly thickened; then remove from heat.

In a medium mixing bowl, beat the egg yolks until creamy. Whisk in the soymilk mixture and then fold in the spinach.

In another medium mixing bowl, beat the egg whites until stiff, glossy peaks form. Fold in the spinach mixture.

Spoon into souffle dishes and back for 18 minutes.