Couscous With A Kick!

Ingredients

• Servings: 6
• 3 cups water
• 2 cups couscous
• 1/2 cup crumbled feta cheese
• 1 fresh jalapeno pepper, chopped
• 1/2 cucumber, diced
• 1 clove garlic, minced
• 1/2 cup chopped green onion
• 3 tablespoons chopped fresh mint
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 2 teaspoons ground cumin
• 2 teaspoons cayenne pepper
• 1 lemon, juiced

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• bring the water to a boil in a saucepan. remove from the heat and stir in the couscous. cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
• while the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. add the prepared couscous and mix well.

Bacon, Brussels Sprouts, And Mushroom Linguine

Ingredients

• Servings: 6
• 1 (16 ounce) package linguine
• 2 tablespoons olive oil, or as needed
• 1 pound bacon, cut into bite-size pieces
• 1/2 teaspoon dried rosemary
• 1 1/2 pounds crimini mushrooms, sliced
• salt and ground black pepper to taste
• 1 1/2 pounds brussels sprouts, trimmed and chopped
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain pasta, reserving 1/2 cup pasta water. return pasta to the pot and toss with olive oil to coat.
• place bacon in a large skillet and cook and stir until bacon begins to crisp, about 10 minutes. drain and discard 1/2 the bacon fat, leaving bacon in the skillet; stir in rosemary.
• stir mushrooms, salt, and black pepper into bacon mixture. add brussels sprouts; cook and stir until mushrooms and sprouts are heated through, 1 to 2 minutes. pour reserved pasta water into bacon mixture; add linguine and parmesan cheese and toss vegetables with pasta until thoroughly mixed and heated through, about 2 minutes. season with salt and pepper.

Savory Pumpkin Soup

Ingredients

• Servings: 10
• 5 cups pumpkin puree
• 2 cups vegetable broth
• 2 cups heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 ounces dry pasta
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup fresh parsley, minced
• 1/4 cup cilantro, minced
• 1/4 cup butter, softened
• 1/2 cup plain yogurt
• 1/2 cup sour cream, for topping
• 1/4 cup shredded mozzarella cheese
• 1/4 cup toasted almonds

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a large saucepan, mix the pumpkin, vegetable broth, heavy cream, garlic powder and onion powder. bring to a boil. stir in the pasta. cook 12 minutes, or until pasta is tender but firm. reduce heat to simmer.
• stir in pumpkin pie spice, parsley and cilantro. slowly stir butter, plain yogurt and sour cream into the mixture, making sure they do not curdle. stir in the cheese, allowing it to melt. serve topped with nuts.

Mostaccioli With Spinach And Feta

Ingredients

• Servings: 6
• 8 ounces penne pasta
• 2 tablespoons olive oil
• 3 cups chopped tomatoes
• 10 ounces fresh spinach, washed and chopped
• 1 clove garlic, minced
• 8 ounces tomato basil feta cheese
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• cook pasta according to package directions. drain, and set aside.
• heat oil in a large pot. add tomatoes, spinach, and garlic; cook and stir 2 minutes, or until spinach is wilted and mixture is thoroughly heated. add pasta and cheese; cook 1 minute. season to taste with salt and pepper.

Creamy Salmon And Leek Pasta

Ingredients

• Servings: 2
• 1/2 (8 ounce) package spaghetti
• 1 tablespoon butter
• 1 large leek - light parts only, rinsed, and chopped
• salt to taste
• 1/2 cup wine
• 1/2 lemon, juiced
• 1 cup creme fraiche
• 1 teaspoon tarragon dijon mustard
• 1 pinch cayenne pepper, or to taste
• 6 ounces skinless, boneless salmon, sliced
• 1/2 cup chopped cilantro, or to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and return to the pot.
• melt butter in a saucepan over medium heat. cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. pour wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. simmer until most of the liquid evaporates, about 5 minutes.
• stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. reduce heat to low and let cook until warmed, about 5 minutes. add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. remove pan from heat and stir in cilantro. pour sauce over spaghetti; toss to coat. garnish with a pinch of cayenne pepper.

Seasoned Orzo And Black Beans

Ingredients

• Servings: 6
• 6 cups water
• 1 cup uncooked orzo pasta
• 1 (16 ounce) package frozen mixed vegetables
• 1 (15 ounce) can black beans, rinsed and drained
• 3 tablespoons butter
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried thyme
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• in a 4 quart saucepan, combine water and pasta. cook over medium high heat until mixture comes to a full boil, 4 to 6 minutes. continue cooking, stirring occasionally, until pasta is tender, 8 to 10 minutes.
• stir in frozen vegetables, cover, and reduce heat to medium low. cook until vegetables are tender crisp, 2 to 4 minutes. do not overcook. drain.
• stir in beans, butter or margarine, tarragon, and thyme. continue cooking until heated through. season to taste with salt and pepper.

Patty's String Pie

Ingredients

• Servings: 6
• 1 pound ground beef
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1 (15.5 ounce) jar spaghetti sauce
• 1 (8 ounce) package spaghetti
• 2 eggs, beaten
• 1/2 cup grated parmesan cheese
• 1 (8 ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes. drain and set aside in a bowl. cook and stir onion and green bell pepper in the same skillet until onion is translucent, about 5 minutes. stir onion, green pepper, and spaghetti sauce into ground beef.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. drain and transfer to a bowl. let pasta cool slightly and stir beaten eggs and parmesan cheese into spaghetti.
• spread spaghetti mixture into a 9x13-inch baking dish. spread ricotta cheese over pasta mixture in an even layer; top with ground beef mixture. sprinkle mozzarella cheese evenly over the top of the casserole.
• bake in the preheated oven until the casserole is set in the center and the cheese topping is melted and lightly browned, about 35 minutes.