Browse Category by Eggs and Pasta and Legumes
Eggs and Pasta and Legumes, Elaine Walker, Slow Cooker or Instant Pot

Creamy Instant Pot Macaroni and Cheese

1 pound macaroni pasta
4 cups water
4 tablespoons butter
1 teaspoon kosher salt
1 teaspoon ground mustard
1/2 teaspoon garlic salt (optional)
1 (5 ounce) can evaporated milk
4 cups shredded sharp Cheddar cheese
2 cups shredded cheese that melts well (Swiss, Gouda, Fontina or Monterey Jack)

To the Instant Pot, add the macaroni, water, butter, kosher salt, ground mustard and garlic salt. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted. Add the rest of the cheese, stirring until the sauce is creamy. Add any additional toppings or mix-ins below at this time.

Note: The creamy texture comes from the evaporated milk and the Swiss-like cheese. Using regular milk and only Cheddar will not yield the same results.

Pesto Mac & Cheese: To each single serving, add pesto sauce (about one tablespoon?), some toasted pine nuts plus chopped sun-dried tomatoes or roasted red bell peppers.

Veggie & Crispy Fried Sage: To the instant pot, stir in cooked butternut squash, steamed broccoli or roasted cauliflower. To make the crispy fried sage, add 1-2 tablespoons of olive oil to a fry pan over medium-high heat. When hot, add the sage leaves and cook for 15-30 seconds, flip, and cook for another 20 seconds or so. Transfer to a paper-towel lined plate and sprinkle with kosher salt to top the mac and cheese.

Eggs and Pasta and Legumes, Elaine Walker, Sauces

Tuscan Pumpkin Pasta Sauce

1 tablespoon olive oil
1 clove garlic, minced
1 cup strained tomato (tomato puree)
1 cup pumpkin puree
1/4 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
4 teaspoons maple syrup
1/2 cup full-fat coconut milk
1 teaspoon fresh minced sage

Pour the olive oil into a large pot over medium heat, and saute the garlic until fragrant, about 1 minute.

Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the sauce to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage.

Serve over cooked pasta.

Note: I haven’t yet made this. It might be good to wait to add the maple syrup at the end, and just do 2 teaspoons to start. Also, it might be good to reduce the amount of tomato and substitute some pureed cooked carrots (like in the Tuscan Pumpkin Pasta Sauce from William Sonoma).

Eggs and Pasta and Legumes, Elaine Walker

Baked Tofu and Bok Choy

2 (14-ounce) packages extra-firm tofu, drained
2 tablespoons toasted sesame oil
1 tablespoon low-sodium tamari or soy sauce
Freshly ground black pepper
3 heads baby bok choy (10 to 12 ounces), stems removed, leaves separated (may substitute large bok choy, torn into large pieces)
1/2 teaspoon kosher salt
3/4 cup smooth natural peanut butter
1/2 cup water
1/4 cup fresh lime juice
1 tablespoon chopped fresh ginger
1/4 cup hoisin sauce
1/2 teaspoon crushed red pepper flakes, plus more for garnish

  1. Preheat the oven to 350 degrees. Wrap each block of tofu in a clean dish towel, place on a large plate and microwave on HIGH for four minutes. The tofu will release much of its liquid. Unwrap and cut each block into 8 planks.
  2. Place the tofu on a large rimmed baking sheet and drizzle with 1 tablespoon of the sesame oil and the tamari, flipping the planks to make sure they’re well coated. Sprinkle with black pepper. Arrange the tofu slices in a single layer. Bake for 30 minutes, until the tofu starts to lightly brown. Flip the planks and bake them for another 20 to 30 minutes, until the tofu is deeply browned on the edges.
  3. While the tofu is baking, add the bok choy to a second large rimmed baking sheet, drizzle with the remaining sesame oil and sprinkle with ¼ teaspoon salt. Bake for 20 minutes, until wilted.
  4. Meanwhile, make the peanut sauce: In a blender or food processor, combine the peanut butter, water, remaining ¼ teaspoon salt, lime juice, ginger, hoisin and red pepper flakes and puree until smooth. Use additional water to thin the sauce, if necessary.
  5. To serve, divide the tofu and bok choy among plates. Drizzle with peanut sauce and sprinkle with red pepper flakes.
Eggs and Pasta and Legumes, Elaine Walker

Wild Rice with Cranberries and Almonds

3/4 cups wild rice or brown and wild rice mix (Uncle Ben’s)
2-1/4 cup chicken broth or water
1 tablespoon butter
1/3 cup slivered almonds
1 tablespoon dried parsley
1/3 cup sweetened dried cranberries (Craisins)

In a medium saucepan, add the rice, broth or water and butter. Bring to a boil, then simmer with lid closed for about 25 minutes or until most of the liquid is gone.

Remove the lid. Add the almonds, parsley and cranberries. Cook another five minutes.

Note: Mom and Dad didn’t like it.

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 canned, chopped green chiles, drained*
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.

*Note: might be good adding more chiles and/or some chopped tomatoes.

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 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
2 (4-ounce) cans diced green chiles, drained

Preheat oven to 350 degrees F.
Coat a 12x8x2 inch baking pan with cooking spray or vegetable oil.
Sprinkle Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
In a large mixing bowl, beat eggs, milk and Bisquick at low speed until smooth.
Stir in ricotta and green chiles.
Spoon mixture evenly 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.