pasta salad - one of many

Hi all. I'll come back and edit this post to add the picture later - I took one, but I don't know how to get it on here yet.

I got this pasta salad recipe from my aunt - when I was at her house a couple of years ago, I went through her cookbooks and wrote a bunch of stuff out. I recently found those random pieces of paper and have started making stuff from them. Pasta salad is one of my favorite things for warm weather days, and I was a bit overheated from hiking up the hill at the zoo earlier today. This really hit the spot, and I'm looking forward to trying the lemon summer pasta that Tiana posted (I'm also a big fan of asparagus and garlic).

AUNT JEAN'S PASTA SALAD
1 - Cook a box of penne pasta.
2 - Put 2 tbl. olive oil in a frying pan, cook 1 cup julienne-cut carrots and 1/2 cup chopped red onion. Cook on high heat until the carrots start to get tender.
3 - At this stage, you can add Italian sausage if you want to.
4 - Lower the heat and add 1 cup snap peas and 1 cup broccoli.
5 - Add 2 cans of chopped tomatoes (or dice 2 beefsteak tomatoes), and basil, garlic, and oregano to taste.
6 - When the veggies are heated all the way through, mix with the pasta.
7 - Add black olives and cubed mozzarella cheese.
8 - Eat warm or cold.

Fruited Curry Chicken Salad

Sorry for the junk picture. I got this one from allrecipes.com and I liked it though next time I think I will definately boil and shred real chicken breasts. I used (4) cans of chicken which has more of a tuna fishy texture. But I thought the veggies & fruit gave it a refreshing crunch!

The woman who submitted this recipe, Karen L. Baker commented this is "A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor."

INGREDIENTS
4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

(A better picture, courtesy
of jupiterimages.com)

DIRECTIONS
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Lemon Summer Pasta

This recipe I got from Elizabeth. We made it last year for Kent's birthday. Just shows what a good wife she is. She doesn't like asparagus or garlic. I do!

Tips: Whenever I am at the store thinking about making this dish, I always forget what cream I am supposed to buy. This last time I bought table cream. It cooked down alot better and CJ preferred it (a lot creamier). I can't remember the other creams I have tried. Light whipping cream once I think. Worked as well. The real recipe actual calls for less zest of lemon, but I love the lemony flavor, so I always grate in as much as I can get off my lemon.

8 oz cooked pasta
2 c. asparagus
2 c. summer squash and/or zucchini
2 cloves minced garlic
1 tbs butter
1/2 c. whipping cream
zest of lemon
salt to taste

Sautee veggies and garlic in butter til they reach your preferred tenderness (I like them to be a little crisp still). Remove veggies with slotted spoon, leaving any juices and garlic. Pour in cream and lemon zest. Cook down cream til 1/3 c. (just when it looks thicker). Then combine all ingredients including pasta and enjoy!

Ground Beef Noodles in tomato Sour Cream Sauce

I like this as a variation on Beef Stroganoff. The tomato gives it a nice twist.

Tips: Whenever a recipe calls for butter, I use smart balance spread. Works just as good and tastes just as great, but it much better for you. I also used light sour cream which worked fabulous. As you can see by my picture, I used spiral instead of egg noodles. I didn't have egg noodles, but I think I will use them next time. The spiral pasta got soft too quick. Also, I used cans of V8 where it calls for tomato juice. 2 cans (soda size cans) equal 3 cups. I used low-sodium V8 and just added a pinch of Kosher salt and it was perfect!

Ground Beef Noodles in Tomato Sour Cream Sauce

1 1/2 c. minced onions
2 tbs butter
1 lb lean ground beef
3 cups egg noodles
1/2 lb mushrooms, sliced
3 c. tomato juice
2 c. water
2 tsp celery salt
2 tsp wortcheshire
1 c. sour cream
pepper to taste

In large skillet, sautee onion in butter til tender, add meat. Brown lightly. Add mushrooms. Place noodles over meat mixture. Combine liquids and seasonings and pour over meat and noodles. Stir and bring to boil. Cover and simmer 30 minutes. Then add sour cream. Bring to boil and simmer for 5 min. Remove from heat. Let stand for few minutes, then serve.

Asian Slaw

This is one of my favorites. My friend Angie Stowe (who used to live here) used to make it all the time (we ate dinner at their house A LOT) and she gave me the recipe before they moved, about 2 years ago. I finally just made it last month because it called for things I usually don't buy. Just as good as I remember. To make it a meal just add some grilled chicken. Mmm I'm hungry!

Tips: This makes a LOT of dressing. What I suggest is make the dressing, and then add a little at a time, tossing the cabbage as you go til you get it to your liking. I jarred and saved the rest to use on another salad (chinese chicken anyone?). It is super tasty. Also, due to the fact that sesame seeds bought in the spice aisle of the grocery store are a rip off (I am looking for a place where I can buy them in bulk cheap. tips?) I added sliced almonds instead. I also used a salad shooter to shred my lettuce, otherwise just slice thin with a butcher knife.

Asian Slaw

8 C. cored and shredded cabbage
4 green onions- white and light green parts chopped
2 med size carrots grated (or more)
1 c. canned mandarin oranges drained

Dressing
1/4 c. soy sauce
1/2 c. rice vinegar
3/4 c. canola oil
1 tsp minced garlic
1 tsp fresh grated ginger
1/3 c. sugar
2 tbs toasted sesame oil
2 tbs sesame seeds for garnish

In large bowl combine cabbage, carrots, onions and oranges

In small bowl whisk together dressing. Toss cabbage mix and dressing together. Garnish with sesame seeds before serving.

Sizzlin' Szechuan Chicken

Sorry for the bad picture.

We have this dish fairly often. Aaron loves it and we rarely have leftovers. It is from a lowfat cookbook - so you can eat guilt free.

1. Marninate chicken for 10-30 minutes
2. Whisk together sauce ingredients. Set aside.
3. Over medium heat - add 1 tsp of sesame oil. Add chicken and stir-fry until opaque. Transfer chicken to a clean bowl and stir-fry veggies with the remaining 2 tsp of oil.
4. Return chicken the skillet and add the sauce. Cook, scraping up browned bits, until sauce thicken. About 1 minutes.
5. Serve over rice.

Marinade

1 T. soy sauce

1 T. cornstarch

1/2 tsp. sugar

1 garlic clove, minced

1 whole boneless skinless chicken breast cut into thin strips

Sauce

1 c. chicken broth

3 T. soy sauce

4 tsp. cornstarch

1/2 tsp crushed red pepper flakes (if you don't like spicy... you can reduce or omit this ingredient)

1 T. sesame seed oil, divided

Veggies

2 medium carrots, peeled and cut into 1/8 " thick

1 3/4 c. coarsley choppen onions

2 small zucchini halved and cut in 3/4 " slices

(I never measure veggies...but this is what the books says)

Mac and Cheese

This is a scrumptious delicacy for all to enjoy. Here's how it is done: 1. Go to grocery store; 2. buy a box of mac and cheese; 3. follow directions on the box; 4. when done, serve in bowls or on paper plates (don't forget to let it cool!). Hint: If the taste gets too bland, spice it up with some ketchup. MMMMMMMMMM! Goes great with cheap boiled hot dogs and milk (picture not shown).

CJ