by Rachel Ray
1 head cauliflower, cut into florets
1 pound whole wheat pasta
2 tablespoons butter
1/4 cup flour
1 1/2 cups milk
1 cup chicken stock
2 cups shredded sharp cheddar cheese
1 tablespoon Dijon mustard
Bring a large pot of water to a boil. Salt it, add the cauliflower and cook until crisp-tender, about 5 minutes. Transfer the florets with a slotted spoon to a large bowl. In the same boiling water, cook the pasta until al dente, then drain in a colander. Add the pasta to the cauliflower.
While the pasta is working, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and chicken broth and cook until thickened, about 5 minutes. Stir in the cheese. Whisk in the mustard and season with pepper.
Stir the cheese sauce into the pasta and cauliflower.
Place in a 9x12 oiled baking dish. Turn your oven to broil Sprinkle Parmesan cheese and bread crumbs on top of the mac and cheese mixture. Place in oven and allow the top to brown before serving.
by John Chandler
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In slow cooker, combine beef, bacon, onions, garlic, broth, strained tomatoes, wine, tomato paste, sugar, fennel seeds, Italian seasoning, salt, pepper and bay leaf.
Cover and cook on low until beef is tender, 7 to 8 hours. Discard bay leaf. Using potato masher, break up beef until coarsely shredded.
Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.
2 cups peeled and diced pumpkin
1 eggplant, sliced into 1/2 inch rounds
1 pint ricotta cheese
9 ounces crumbled feta cheese
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
fresh pasta sheets
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
from my kitchen
My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe.