Pasta and Broccoli Recipe

I love this and my kids love it, Kenneth not so much.  It is a quick and easy meal and a good way to get your kids to eat  broccoli.  Try it, you might like it.

12 oz. uncooked pasta
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped (I don't use that much garlic)
1/4 cup grated parmesan cheese
2 Tbsp olive oil, divided
salt and pepper

Bring a large pot of salted water to a boil.  When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.  When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside.  Drain pasta and broccoli.

Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic.  Cook until golden, reduce flame to low and add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water and mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side.

Macaroni and Cheese

This is our very favorite mac and cheese recipe.

4 cups dried macaroni
1 whole egg beaten
1/4 cup butter
2 1/2 cups whole milk
2 heaping tsp of dry mustard, more if desired
1 pound cheese, grated (we like sharp best)
1/2 tsp salt, more to taste
1/2 tsp seasoned salt, more to taste
1/2 tsp ground black pepper
optional spices:  cayenne pepper, paprika, thyme (i have never tried these)

Cook macaroni until very firm.  Macaroni should be too firm to eat right out of the pot.  Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour.  whisk together over medium-low heat.  Cook mixture for five minutes, whisking constantly.  Don't let it burn.
Pour in milk, add mustard, and whisk until smooth.  Cook for five minutes until very thick.
Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs.  Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly.  Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper.  Taste sauce and add more salt and seasoned salt as needed!  DO NOT UNDER SALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20to 25 minutes or until bubbly and golden on top.  (we don't bake it)

Zucchini Soup

I call this leprechaun soup around my kids because it is green colored.  It sounds a little different, but we really enjoy it with a side of warm bread.  It is a great way to use up your garden zucchini.  I made 4 batches and froze them for later.  Leave out the half and half if you are going to freeze and add it after the soup has been thawed and reheated.

1/2 lb onions

2 tsp butter

1 1/2-3 lbs. zucchini

3 cups chicken broth

 1/2 cup half and half

1/8 tsp black pepper

1/8 tsp nutmeg

1/8 tsp salt

pinch cayenne pepper if desired

Chop onion and saute with butter until clear and soft but not brown.  Wash and slice zucchini, combine with onion and chicken broth.  Bring to boil, simmer until squash is tender.  Add seasonings and puree in blender.  Return to saucepan; add half and half.  Reheat, do not boil.  Serve immediately.  Garnish with white cheddar cheese.

Use as much zucchini as you would like.  The more you use, the thicker your soup will be.

Chicken Lentil Casserole

This is a healthy-vegetarian dinner.  But, my family actually really likes it, Kenneth was surprised he liked it. It is a little different but it is quick and easy and I like throwing it into the mix every now and then.

3 cups chicken or vegetable broth
3/4 cups lentils
1/2 cups brown rice
3/4 cups onions, chopped
1 tsp italian seasoning
1 can diced tomatoes, drained
1-2 cups fresh spinach, chopped
1/4 tsp garlic powder
1 cup grated cheese, cheddar or mozzarella

Preheat oven to 300 degrees.  Mix all ingredients except cheese in a 8x8 baking dish.  cover with foil and bake for 1 hour and 10 minutes.

Remove the foil, add the cheese and bake for an additional 20 minutes.