2-3 T. oil
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, finely chopped
1 6 oz. can tomato paste
1 large can tomato sauce, or crushed tomatoes, or the like
1/4 teaspoon white pepper
1 t. dried basil or oregano
1 lb. hamburger
Saute the onion and the garlic in the oil. When the onions are translucent, add the tomato paste, stir well, and let cook a minute or two, stirring to avoid burning. Add three cans of water and stir well to mix the paste with the water. Add the tomato sauce/crushed tomatoes and the chopped green pepper, and season with white pepper (or black or red pepper) and some herbs (dried oregano, dried basil, fresh chopped parsley). Brown the hamburger in a frying pan, and when it is all brown, add it to the sauce. Simmer under cover for about 45 minutes. Serve over spaghetti or any other pasta of your liking. Freeze extra sauce to use later.Easy Linguine with Clams
1 6.5 oz can of chopped or minced clams
1-2 tablespoons of butter
A few grinds of black pepper
Finely chopped parsley
Shredded Parmesan
Empty can into a pot and boil the liquid down, leaving just a little. Add the butter, pepper, and parsley. Let the butter melt while you boil up some linguine. Combine with clam sauce, toss with some Parmesan, and serve right away. - One can makes a nice, big serving for one person.
Pesto
2 cups fresh basil
1/2 cup olive oil
2 tablespoons pine nuts
2 cloves garlic
1 teaspoon salt
1/2 cup shredded Parmesan cheese
3 tablespoon softened butter
Chop pine nuts and garlic in food processor. Add basil, olive oil, and salt, and process until a paste forms. Add Parmesan and butter and process a few more pulses. Put in a plastic jar, top with a layer of Parmesan, and refrigerate.
Basic Stir Fry
1. Some kind of cooked noodle (linguine, rice noodle, "glass" noodle)
2. Onion and garlic
3. Some kind of meat/seafood (chicken, beef, prawn)
4. A selection of vegetables (carrot, snow peas, mushrooms, red/green pepper, broccoli)
5. A cooking liquid made up of soy sauce, Thai fish sauce, lemon juice, water, black pepper, red pepper, and just a little potato or corn starch
You can vary the ingredients based on what you like or what you have at hand. The basic method is this:
Cook the noodles. Drain, toss with a little oil, set aside.
In a wok, heat some oil until very hot. You should see some smoke. Toss in the garlic, then the meat, then the onion. Toss for a minute or two, until the meat looks half cooked.
Toss in the vegetables in the order of the cooking time required: first carrots, then broccoli, snow peas, mushrooms, etc. Toss everything together for a minute or two.
Add the cooking liquid and then the noodles, tossing and turning until all is well coated and the liquid is a little thickened. By this time the meat should be cooked and the vegetables just tender, not mushy.
Once you master the basic technique and sequence, you can create any number of combinations. Getting a variety of colors is important. Just remember, the wok must be very hot to start with, with visible smoke, and all the ingredients must be chopped or sliced before you start frying, because everything happens very quickly from then on. You need a wok and a pair of round Chinese paddles for tossing.
Cheese Kugel
Pesto
2 cups fresh basil
1/2 cup olive oil
2 tablespoons pine nuts
2 cloves garlic
1 teaspoon salt
1/2 cup shredded Parmesan cheese
3 tablespoon softened butter
Chop pine nuts and garlic in food processor. Add basil, olive oil, and salt, and process until a paste forms. Add Parmesan and butter and process a few more pulses. Put in a plastic jar, top with a layer of Parmesan, and refrigerate.
Basic Stir Fry
2-3 T. oil
1/2 onion, coarsely chopped
1 clove garlic, finely chopped
1 clove garlic, finely chopped
1/2 green/red pepper, chopped
1 carrot, peeled and sliced diagonally
1 carrot, peeled and sliced diagonally
Handful mushrooms, sliced
2 skinless, boneless chicken thighs, sliced thin
Mixture of soy sauce, water (and lemon juice), hot sauce, pepper, potato/corn starch
Some kind of noodle, cooked, drained, and tossed with a little oil to prevent sticking
This dish is based on five building blocks:2 skinless, boneless chicken thighs, sliced thin
Mixture of soy sauce, water (and lemon juice), hot sauce, pepper, potato/corn starch
Some kind of noodle, cooked, drained, and tossed with a little oil to prevent sticking
1. Some kind of cooked noodle (linguine, rice noodle, "glass" noodle)
2. Onion and garlic
3. Some kind of meat/seafood (chicken, beef, prawn)
4. A selection of vegetables (carrot, snow peas, mushrooms, red/green pepper, broccoli)
5. A cooking liquid made up of soy sauce, Thai fish sauce, lemon juice, water, black pepper, red pepper, and just a little potato or corn starch
You can vary the ingredients based on what you like or what you have at hand. The basic method is this:
Cook the noodles. Drain, toss with a little oil, set aside.
In a wok, heat some oil until very hot. You should see some smoke. Toss in the garlic, then the meat, then the onion. Toss for a minute or two, until the meat looks half cooked.
Toss in the vegetables in the order of the cooking time required: first carrots, then broccoli, snow peas, mushrooms, etc. Toss everything together for a minute or two.
Add the cooking liquid and then the noodles, tossing and turning until all is well coated and the liquid is a little thickened. By this time the meat should be cooked and the vegetables just tender, not mushy.
Once you master the basic technique and sequence, you can create any number of combinations. Getting a variety of colors is important. Just remember, the wok must be very hot to start with, with visible smoke, and all the ingredients must be chopped or sliced before you start frying, because everything happens very quickly from then on. You need a wok and a pair of round Chinese paddles for tossing.
4 cups egg noodles
2 eggs, slightly beaten
2 cups milk
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon white pepper
1 cup grated cheese (Swiss, Jack, or Lappi)
1/4 cup butter, melted
1/2 cup grated Parmesan for top
Boil the egg noodles for 9 minutes and drain. Butter an ovenproof casserole (glass or clay is best). Layer the noodles and the cheeses in the casserole. Combine the other ingredients and add into casserole. Bake for 45 minutes in 375°, or until the top is nicely brown. Remove the casserole from the oven, cover with a lid and a folded bath towel, and let sit 1/2 to 1 hour before serving. (The towel keeps the casserole at perfect serving temperature for up to two hours, which is great for potlucks.)For a small kugel, baked in the 8x8 square glass dish:
Pasta with Spinach and Cheese ("Green Pipe Noodles")
Melt the butter in a saucepan, add the garlic and then the flour. Cook a minute or two, stirring with a wire whisk. Add the milk all at once and whisk vigorously to make a smooth sauce. Add the spinach and basil. Check the seasoning, then add the Parmesan and set aside. (If I have whipping cream, I add a little to enrich the sauce.)
Boil the noodles, drain, and return to the pot. Add the spinach sauce and cottage cheese. Toss well, sprinkle a little Parmesan on top, and serve the rest on the side.
Lasagna
For the white sauce, cook butter and flour for a few minutes, careful not to let it brown. Add the milk all at once and whisk vigorously until smooth. Let simmer for a few minutes. Float a little butter on top to prevent a skin forming.
To assemble the casserole, layer red sauce, noodles, and most of the cheese, ending with red sauce. Then add a layer of white sauce and top with remaining cheese. (You can make the lasagna ahead up to this point and refrigerate it.) Bake for about 45 minutes in 375 degreees, or until browned on top and bubbly.
(For a vegetarian variation, omit the meat, and add layers of spinach, boiled for 5 minutes in boiled water and drained, and/or sauteed mushrooms.)
Peanut Noodles
SAUCE: Heat the peanut butter with the sesame oil and pepper flakes over low heat until it melts. Stir constantly. (Don't leave it unwatched because it burns very, very easily.) Toss with the pasta and garnish with the carrots and scallions. (Maybe thinly sliced red pepper, too.)
"Glass" Noodles
2 cups egg noodles
1 egg, slightly beaten
1 cup milk
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon white pepper
1/2 cup grated cheese (Swiss, Jack, or Lappi)
2 tablespoons butter, melted
1/4 cup grated Parmesan for top
Boil the egg noodles for 10 minutes and drain. Butter the 8x2 glass dish, or line with a baking paper square. Layer the noodles and the cheeses in
the casserole. Combine the other ingredients and add into casserole.
Bake for 45 minutes in 375°, or until the top is nicely brown. Remove
the casserole from the oven, cover with a lid and a folded bath towel,
and let sit 1/2 to 1 hour before serving. (The towel keeps the casserole
at perfect serving temperature for up to two hours, which is great for
potlucks.) - I often boil the noodles in the morning, toss with the butter to keep them from sticking, then mix with other ingredients before baking.Pasta with Spinach and Cheese ("Green Pipe Noodles")
2 bunches spinach
2 tablespoons butter
2 medium cloves garlic, squeezed or finely chopped
2 tablespoons flour
1 cup milk, heated in the microwave
1 teaspoon dried, or some fresh basil
1/3 teaspoon salt, or more to taste
A few grinds of black pepper
1/3 cup shredded Parmesan + a little to sprinkle on in the end
1/3 cup shredded Parmesan + a little to sprinkle on in the end
12 ounces noodles - rigatoni or wide egg noodles
1 cup cottage cheese
Boil the washed spinach leaves in salted water for five minutes. Cool and chop.Melt the butter in a saucepan, add the garlic and then the flour. Cook a minute or two, stirring with a wire whisk. Add the milk all at once and whisk vigorously to make a smooth sauce. Add the spinach and basil. Check the seasoning, then add the Parmesan and set aside. (If I have whipping cream, I add a little to enrich the sauce.)
Boil the noodles, drain, and return to the pot. Add the spinach sauce and cottage cheese. Toss well, sprinkle a little Parmesan on top, and serve the rest on the side.
Lasagna
8 oz. lasagna noodles
1 lb. hamburger
2 tablespoons olive oil
1 onion
6 oz. tomato paste
1 1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz. tomato sauce
14 oz. stewed tomatoes
White Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup hot milk
1/4 cup grated Parmesan
To add to casserole:
8 oz. Mozzarella
1/2 cup grated Parmesan
Boil the noodles in salted water for 10 minutes; drain and toss with a little oil to prevent sticking. Brown the hamburger, drain fat. Chop the onion and saute in oil until limp (3-5 minutes). Add the tomato paste, saute for a few minutes, or until golden red. Add water, salt, pepper, tomatoe sauce, and stewed tomatoes. Stir well, then add the meat and simmer for 1/2 hour.For the white sauce, cook butter and flour for a few minutes, careful not to let it brown. Add the milk all at once and whisk vigorously until smooth. Let simmer for a few minutes. Float a little butter on top to prevent a skin forming.
To assemble the casserole, layer red sauce, noodles, and most of the cheese, ending with red sauce. Then add a layer of white sauce and top with remaining cheese. (You can make the lasagna ahead up to this point and refrigerate it.) Bake for about 45 minutes in 375 degreees, or until browned on top and bubbly.
(For a vegetarian variation, omit the meat, and add layers of spinach, boiled for 5 minutes in boiled water and drained, and/or sauteed mushrooms.)
Peanut Noodles
1 lb. pasta
About 1/2 of a 5-oz. bottle sesame oil for the sauce, and some for tossing the noodles
1 16-oz. jar natural (smooth) peanut butter
Splash soy sauce
Pinch red pepper flakes (or more if you like it hot) and/or 1/2 teaspoon finely chopped jalapeno
Shredded carrots and sliced scallions, marinated briefly in rice vinegar
Boil the pasta in lightly salted water until just tender. Drain i n a colander, then transfer to a large mixing bowl and toss immediately with a little sesame oil. Let cool a little, then toss with the peanut sauce.SAUCE: Heat the peanut butter with the sesame oil and pepper flakes over low heat until it melts. Stir constantly. (Don't leave it unwatched because it burns very, very easily.) Toss with the pasta and garnish with the carrots and scallions. (Maybe thinly sliced red pepper, too.)
"Glass" Noodles
Bean noodles, soaked in cold water until soft, cut into shorter lengths
Chopped chicken
Chopped chicken
Garlic, chopped
Sesame oil
1 egg
Yellow onion, sliced thin
Sesame oil
1 egg
Yellow onion, sliced thin
Cabbage, sliced thin
Green onions, sliced across lengthwise
Oyster sauce, fish sauce, sugar and pepper
Grated carrot for topping
Preheat the wok, then heat the oil until smoking. Fry garlic and chopped chicken very quickly, then add an egg and fry. Add cabbage and onion, fry some more. Add the bean noodles, oyster sauce and fish sauce, then sugar and pepper. Toss until well blended. Toss in the green onions. Sprinkle with grated carrot just before serving.
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