Kate's Cuisine » Pasta

Kate’s Cabaret Pasta

kate — Sun, 13 Nov 2011 16:45:20 +0000

3 cups spaghetti sauce $4.12
5 slices bacon, chopped $1.50
2 cups button mushrooms, stems removed $1.99
1 small zucchini, sliced $0.70
1 leek, white part only, sliced into rounds $0.75
5 cloves garlic, sliced $0.05
1/2 package penne rigate pasta $0.50
1/2 cup Parmesan cheese $0.75
Salt $0.01
Ground black pepper $0.01
1 pound ground beef $5.69
1 tablespoon dried basil $0.57
1 tablespoon dried oregano $0.37
1 tablespoon canola oil $0.07

Total Cost $17.08
Cost per Serving $4.27

1.) Bring a large pot of salted water to a rolling boil. Add penne rigate and cook 7 – 8 minutes, about 3 minutes before the directions on the package. When finished cooking, reserve 1 cup of the cooking liquid and drain the pasta.

2.) Meanwhile in a large skillet, heat canola oil over medium-high heat. Add bacon and cook 5 minutes, until nicely crisp. When finished cooking, use a slotted spoon to remove bacon bits and drain on paper towel.

3.) Add ground beef to pan, breaking it up as you do. Add basil and oregano, and stir to mix. Cook, until beef is fully browned. Using a slotted spoon, transfer beef to a separate bowl and set aside.

4.) To the hot pan add the leeks and the mushrooms. Cook 3 – 4 minutes, until mushrooms are just starting to brown. Then add zucchini, stir to coat in fat, and cook for another 2 – 3 minutes. Add salt, stir.

5.) To the pan add: beef, spaghetti sauce, pasta, and reserved pasta cooking liquid. Stir to thoroughly incorporate all ingredients.

6.) Remove skillet from heat and add bacon bits and Parmesan cheese to the pan; stir to mix.

7.) Serve and enjoy!

Read the Kate’s Cabaret Pasta review here

Chili Cheesy Macaroni

kate — Fri, 23 Sep 2011 23:21:10 +0000

1 pound ground beef $5.69
2 cups cherry tomatoes, halved $3.00
1 onion, diced, divided $0.47
2 tablespoons canola oil $0.14
2 tablespoons butter $0.12
2 tablespoons all-purpose flour $0.04
2 cups milk $0.54
2 cups cheddar cheese, grated, plus 1 cup $3.75
1/2 package elbow macaroni $0.60
2 tablespoons chili powder $2.82
2 tablespoons ground coriander $0.96
2 tablespoons ground cumin $1.50
1 teaspoon hot chili pepper flakes $0.23
1 tablespoon ground mustard $0.09
2 teaspoons salt, plus 2 $0.02
1 teaspoon black pepper $0.01
4 cloves garlic, minced, divided $0.04

Total Cost $20.02

1.) Preheat oven to 350 degrees Fahrenheit and lightly grease a 9″ x 13″ casserole dish. Bring a large pot of water to a boil.

2.) In a large skillet, heat 2 tablespoons canola oil over medium-high heat. When hot, add 1/2 of the diced onion. Cook, stirring occasionally, just until onion starts to soften.

3.) Add beef to pan, breaking it up as you do. Stir regularly and cook until beef is nearly cooked through. Then add cherry tomatoes and 2 cloves of minced garlic. Stir to combine and cook for about 2 minutes.

4.) Meanwhile, in a small bowl combine: chili powder, cumin, coriander, mustard, hot chili pepper flakes, and two teaspoons of salt. Mix thoroughly to combine and then add 1/2 of the spice mixture to meat, reserving other half for later. Stir meat mixture to combine spice mixture and turn heat to medium-low.

5.) Meanwhile, if water is boiling at this point, add 2 teaspoons of salt and elbow macaroni. Stir, and cook until pasta is just a bit firmer than al dente. Drain when done.

6.) In a separate, medium-sized saucepan, melt butter over medium heat. Add last 1/2 of diced onion and cook until softened, about 5 minutes. Add last 2 cloves of minced garlic and the remaining spice mixture. Stir to thoroughly combine and cook for 1 minute.

7.) To the saucepan, add 2 tablespoons of flour and stir to thoroughly combine all ingredients. Cook for 3 minutes.

8.) Slowly whisk in milk, stirring constantly to break up lumps and to prevent scalding the milk. Bring to a boil then lower heat to medium and simmer until just thickened, about 10 minutes.

9.) Remove milk from heat and slowly add 2 cups grated cheese, about 1/4 cup at a time; stir to fully incorporate after each addition.

10.) Return cooked and drained macaroni to its empty pot. Add meat mixture and cheese sauce; stir to thoroughly combine all ingredients.

11.) Pour pasta mixture into prepared casserole dish, leveling it so the surface is even. Top with 1 cup grated cheddar cheese and place in preheated oven. Cook until cheese is melted and bubbling, about 15 minutes.

12.) Remove from oven and allow to rest for 3 – 5 minutes.

13.) Serve and enjoy!

Read the Chili Cheesy Macaroni review here

Spinach & Ricotta Lasagna

kate — Mon, 22 Aug 2011 00:53:09 +0000

1 recipe Fresh Pasta Dough $0.96
5 – 6 cups spaghetti sauce $3.79
1 pound baby spinach $4.99
2 cups ricotta cheese $4.00
3/4 cups grated Parmesan cheese, plus 1/2 cup for sprinkling $3.74
5 tablespoons butter $0.30
1/2 cup all-purpose flour $0.11
4 cups milk, warmed $1.08
1/2 teaspoon salt $0.01
1/4 teaspoon freshly ground pepper $0.01
Pinch of nutmeg $0.01

Total Cost $19.00

1.) Preheat oven to 350 degrees Fahrenheit and lightly oil a casserole dish.

2.) Roll out pasta dough to 1/2″ thickness. Cut the dough into 3 large rectangles and cover loosely with a tea towel so they do not dry out.

3.) Place spaghetti sauce in a medium saucepan and place over medium-high heat. Cook just until the sauce is heated through.

4.) Meanwhile, melt butter in a separate medium-sized saucepan over medium heat. Once melted, add flour. Thoroughly mix flour and butter together and allow to cook for 3 – 4 minutes.

5.) Slowly add warmed milk into the flour, whisking constantly while you do. Add salt, black pepper, and nutmeg and cook, whisking regularly over medium heat, until sauce has thickened, about 10 minutes. Remove from heat and allow to cool slightly.

6.) Once sauces and pasta dough are ready, start to assemble lasagna: spread about 3/4 cup of spaghetti sauce along the bottom of the casserole dish. Lay down one of the “sheets” of pasta dough and cover with a thin layer of spaghetti sauce. Place 1 cup of ricotta cheese over the spaghetti sauce, trying to cover as much of the pasta dough as possible. Over ricotta cheese, layer spinach and spoon a thin layer of white sauce over top. Sprinkle 1/4 cup Parmesan cheese over spinach to finish off the layering.

7.) Lay another sheet of pasta dough over top of the Parmesan cheese and continue to layer with: spaghetti sauce, ricotta, spinach, white sauce, and Parmesan.

8.) Lay the last sheet of pasta dough over the layers. Generously spoon spaghetti sauce over the entire dish and top with a generous sprinkling of Parmesan cheese.

9.) Bake in the preheated oven for 20 – 25 minutes until entire dish is bubbling and cheese is browning on top.

10.) Remove from oven, loosely tent with foil and allow to rest for 5 – 10 minutes before slicing into squares.

11.) Serve and enjoy!

Read the review here

Triple Threat Pasta

kate — Fri, 29 Jul 2011 00:59:19 +0000

1/2 package dry spaghetti $0.99
3 tablespoons olive oil $0.54
1 cup Parmesan cheese, grated $2.99
Salt $0.01
Pepper $0.01

Total Cost $4.54

1.) Bring a large pot of water to a boil and salt generously. Add spaghetti and cook until el dente, about 12 minutes.

2.) Drain, return to pot and place pot on hot (but off) burner.

3.) Add olive oil, Parmesan cheese, and black pepper. Mix thoroughly.

4.) Serve and enjoy!

Read the Triple Threat Pasta review here

BBQ Chicken Pasta

kate — Tue, 26 Jul 2011 17:43:38 +0000

1/2 package spaghetti $0.50
2 boneless, skinless, chicken breasts $6.60
1/2 recipe Kate’s Barbecue Sauce $4.37
2 tablespoons olive oil $0.36
Salt and pepper $0.02
1/2 cup Parmesan cheese $1.49
1/2 cup fresh parsley, chopped, for garnish $0.50

Total Cost $13.84

1.) Preheat oven to 400 degrees Fahrenheit. Rinse chicken breasts and pat dry. Place chicken on a cookie sheet and drizzle with olive oil; sprinkle with salt and pepper. Place in preheated oven and bake for 20 – 25 minutes until chicken is cooked and juices run clear. When chicken is done, remove from oven and allow to cool enough so that you can handle it; then shred into bite-size pieces.

2.) Bring a large pot of water to a boil. Add salt and pasta and cook according to package directions.

3.) In a small saucepan place BBQ sauce over medium heat and cook, stirring occasionally, until warmed through.

4.) When pasta is ready, drain and place back in pot. Add barbecue sauce, chicken, and Parmesan cheese. Stir to mix well.

5.) Serve and enjoy!

Read the BBQ Chicken Pasta review here

Pineapple Beef Chow Mein

kate — Thu, 05 May 2011 17:27:43 +0000

2 inside round marinating steaks, cut into strips $7.38
2 tablespoons ground ginger $0.90
1 teaspoon cinnamon $0.15
1 teaspoon nutmeg $0.17
1 teaspoon garlic powder $0.13
1 teaspoon ground mustard $0.03
1 tablespoon soy sauce $0.05
1 tablespoon Worcestershire sauce $0.12
1 tablespoon honey $0.10
1 tablespoon brown sugar $0.01
2 tablespoons pineapple, finely chopped $0.01
1 leek, cut length-wise and then sliced cross-wise $0.75
2 cups cremini mushrooms, cut in half $2.48
1 red bell pepper, cut into bite-size chunks $0.45
3 bunches baby bok choy, washed with ends cut off $2.50
2 cups pineapple, cut into large cubes $3.00
1/2 package dry chow mein noodles $0.50
1 tablespoon sesame oil $0.10
2 tablespoons vegetable oil $0.14

Total Cost $18.97

1.) In a large bowl whisk together: ginger, cinnamon, nutmeg, garlic powder, ground mustard, soy sauce, Worcestershire sauce, honey, brown sugar, finely chopped pineapple, leeks, and sesame oil. Combine thoroughly and then place strips of meat into the marinade; turn to coat thoroughly. Cover and keep in fridge for 2 – 4 hours.

2.) When ready to start cooking, bring a large pot of salted water to a boil and cover, if desired, until ready to use.

3.) Heat vegetable oil in a large skillet over medium heat. When hot, remove strips of meat from marinade and add to skillet, reserving marinade. Cook, stirring regularly for 6 – 8 minutes, until meat is fully browned and starts to become crispy along the edges. When meat is cooked, remove from pan and set aside.

4.) To the pan add the cremini mushrooms and cook for 4 – 5 minutes, stirring regularly. Then to the pan, add the red bell pepper. Cook for another 2 – 3 minutes, then add the baby bok choy. Combine all ingredients in the pan and cook, until bok choy is wilted.

5.) Meanwhile, add dried chow mein noodles to the boiling water. Cook for 3 minutes, then drain.

6.) To the skillet add the beef, 2 cups of pineapple chunks, the reserved marinade, and drained chow mein noodles.

7.) Mix everything in the skillet together thoroughly and cook for 3 – 4 minutes so that all the flavours can combine, stirring regularly.

8.) Serve and enjoy!

Read the review here

Eat Pray Love Pasta

kate — Wed, 04 May 2011 17:53:27 +0000

1 batch Fresh Pasta Dough $0.48
1/2 cup butter $0.45
5 cloves garlic, minced $0.05
1 cup half and half cream $0.88
1 egg yolk $0.17
2 cups grated Cheddar cheese $2.50
Salt $0.01

Total Cost $4.54

1.) Bring a large pot of salted water to a boil. Allow to boil until it’s time to place fresh pasta in the water, near the end of cooking time. Cover if pot begins to steam too much. Meanwhile, roll out pasta dough and cut into fat rectangular strips. Hang until it is time for them to cook so they do not stick together (you can also toss them with just a bit of flour.)

2.) In a large skillet over low heat, melt the butter; add garlic and cook for 2 minutes, so that garlic does not burn.

3.) Place the egg yolk in a small bowl and beat together with about 1/4 cup of cream. Pour the rest of the cream into the skillet and turn heat to medium-high, whisking constantly so the cream doesn’t burn. Bring to a boil.

4.) When the cream is boiling you then need to temper the egg. To do this, place a very small amount of the boiling cream into the bowl with the cream and egg; whisk rapidly. When thoroughly combined, add another very small amount of boiling cream to the egg mixture and whisk rapidly again. This brings the egg’s temperature up very slowly; if you added the egg straight to the pot you would wind up with scrambled eggs. Once you’ve added hot cream to the egg twice, you can then add the entire egg and cream mixture into the skillet. Stir to combine completely.

5.) Add fresh pasta to boiling water and cook for 4 – 5 minutes, until al dente. Then drain.

6.) Add 1 cup of Cheddar cheese and stir thoroughly to completely combine. Add the remaining Cheddar cheese and stir completely. When cheese sauce is well blended and completely mixed through, add drained pasta and toss to coat entirely.

7.) Serve and enjoy!

Read the review here

Twisted Polenta Lasagna

kate — Sun, 24 Apr 2011 01:19:44 +0000

1 pound lean ground beef $4.11
1 roll polenta, cut into rounds 1/2″ thick, to make about 16 rounds $0.99
1 onion, diced $0.47
1 tablespoon Worcestershire sauce $0.12
1 tablespoon paprika $0.48
1 clove garlic, minced $0.01
Salt and pepper $0.02
2 teaspoons vegetable oil $0.04
1 can tomato sauce $1.19
1 tablespoon dried basil $1.38
1 tablespoon dried oregano $0.60
4 cloves garlic, minced $0.04
1 tablespoon olive oil $0.18
Salt and pepper $0.02
2 tablespoons butter $0.12
1 tablespoon all-purpose flour $0.02
1 1/2 cups 2% milk $0.41
1 teaspoon dried mustard $0.03
1 teaspoon chili pepper flakes $0.23
1 cup fresh Parmesan cheese, grated $2.99
3 tablespoons fresh grated Parmesan cheese $0.54
1/2 cup grated Mozeralla cheese $0.63
Salt and pepper $0.02

Total Cost $14.64

1.) Brush a large casserole dish with oil. Lay half of the polenta rounds in a single layer on the bottom of the dish. Preheat oven to 350 degrees Fahrenheit.

2.) For the meat mixture: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When hot, add onion and saute for about 10 minutes, until onions just begin to brown.

3.) To the onion add the pound of ground beef, 1 minced clove of garlic, Worcestershire sauce, paprika, salt, and pepper. Cook until beef is fully browned and when done, drain the fat from mixture. Set aside.

4.) Meanwhile, prepare the sauce: In a pot over medium heat add tomato sauce, dried basil, dried oregano, 4 cloves minced garlic, 1 tablespoon olive oil, salt and pepper. Mix until sauce is thoroughly combined. Continue to heat until sauce just begins to bubble; then turn heat to low and continue to simmer, stirring regularly.

5.) While the sauce is cooking down, prepare the cheese mixture: Place 2 tablespoons of butter in a saucepan over medium heat. Once melted, place chili pepper flakes and dried mustard in the butter and stir. Cook for about 30 seconds and then add 1 tablespoon of flour. Mix to thoroughly combine and allow flour to cook for 2-5 minutes. Then, slowly whisk in milk.

6.) Cook milk, whisking constantly so it doesn’t burn, for about 10 minutes until it starts to thicken. Then remove from heat and slowly add cheese, first adding a small handful and stirring to incorporate, and then adding a little bit more and stirring, and repeating until there is no cheese left, reserving 3 tablespoons of Parmesan cheese.

7.) When mixtures have all finished cooking, start assembling lasagna. First, spoon some tomato sauce over polenta in casserole dish. Then on each round, spoon enough meat mixture to entirely cover polenta round. (Don’t worry too much if some of the meat falls off of the round.) On top of meat mixture, spoon about 1 tablespoon of cheese sauce, again on each polenta round. Spoon more tomato sauce on top of cheese sauce on all rounds, and then lay one more polenta round on top of each. Over the top polenta rounds, spoon one more dollop of cheese mixture, and then one more dollop of tomato sauce.

8.) Sprinkle 3 tablespoons of grated Parmesan cheese, dividing equally between all rounds, over top of polenta.

9.) Place in preheated oven for 20 minutes until sauce is bubbling. Remove from oven and sprinkle with dried parsley.

10.) Serve and enjoy!

Read the review here

Pizza Pasta

kate — Tue, 12 Apr 2011 23:29:06 +0000

1/2 package rigatoni $0.50
2 tablespoons vegetable oil $0.14
1 green bell pepper, diced $0.45
1 package sliced mushrooms $1.99
1 red onion, diced $0.65
1/2 cup green olives, sliced $0.99
4 slices bacon, chopped $0.96
1 can pizza sauce $0.99
1 cup grated Parmesan cheese $1.50

Total Cost $8.17

1.) Bring a large pot of salted water to a boil over high heat. When the water is at a rolling boil, add rigatoni and cook until it’s just under al dente. Drain.

2.) While water is boiling, brown bacon in a skillet over medium-high heat. Add a bit of water to the pan so bacon ends up nice and crisp, and browns evenly. When bacon is finished cooking drain on paper towel and set aside.

3.) Meanwhile, place vegetable oil in a separate large skillet over medium-high heat. When oil is hot add mushrooms and red onion. Cook, stirring regularly for about 5 minutes. Then add green pepper and green olive and continue cooking until pepper is soft, about another 3 – 5 minutes. Add pizza sauce and lower heat to medium-low, stirring regularly.

4.) When pasta is finished cooking and drained, add rigatoni to pan with sauce mixture along with bacon. Toss to coat pasta thoroughly and cook until heated through and cooked to al dente. Top with Parmesan cheese.

5.) Serve and enjoy!

Read the review here

Vegetarian Lasagna

kate — Thu, 10 Mar 2011 23:00:21 +0000

2 tablespoons extra virgin olive oil $0.36
1 onion, diced $0.47
4 cloves garlic, minced $0.04
1/4 teaspoon hot pepper flakes $0.06
2 zucchini, diced $1.40
2 red bell peppers $0.90
2 cups mushrooms, sliced $2.48
1 bay leaf $0.16
1/2 teaspoon dried thyme $0.60
1/2 teaspoon dried oregano $0.10
1/2 teaspoon salt $0.01
1/2 teaspoon pepper $0.01
1 can whole tomatoes $1.20
1/4 cup fresh basil, chopped $0.26
1/4 cup fresh parsley, chopped $0.17
2 eggs $0.34
1/4 teaspoon ground nutmeg $0.04
1 small tub cottage cheese $2.49
3 cups shredded mozzarella cheese $4.07
1 cup grated Parmesan cheese $3.05
15 lasagna noodles $1.99

Total Cost $20.20

1.) Preheat oven to 375 degrees Fahrenheit. In a large Dutch oven, heat oil over medium heat; cook onion, garlic, and hot pepper flakes until softened, about 6 minutes.

2.) Add zucchini, red peppers, mushrooms, bay leaf, oregano, salt and pepper; cook, stirring, until edges of zucchini are golden, about 10 minutes.

3.) Stir in tomatoes, breaking up with the back of a spoon; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaf. Stir in basil and parsley.

4.) In bowl, beat eggs with nutmeg; stir in ricotta, 2 cups of the mozzarella cheese and the Parmesan cheese. Set aside.

5.) When vegetables are ready, spread a tiny bit of the sauce into the bottom of a greased casserole dish. Spread lasagna noodles down to cover the bottom and then place more vegetable sauce on top. Dot with a portion of the cheese mixture. Cover with another layer of noodles and repeat layers until the dish is filled, ending with vegetable sauce. Sprinkle with remaining mozzarella sauce.

6.) Cover loosely with foil. Bake in the oven for 20 minutes and then uncover. Continue cooking until the lasagna is heated through, the cheese has melted, and the entire dish is bubbling throughout, about 25 minutes. Let stand for 10 minutes.

7.) Serve and enjoy!

Read the review here