Tag Archives: pasta

Bucatini with Amatriciana

Guanciale simmered in San Marzano tomatoes and onions, tossed with parmesan and bucatini.

https://cooksandkid.wordpress.com/2016/03/22/bucatini-amatriciana/

Foodie Tuesdays: Meaty Noodle Thing

I’m not sure what one might call this dish; I’m sure it has a name somewhere, but I don’t know it. I do know that it was yummy.

Ben’s first semester of medical school is over! Many people prepared to leave for the break with a still fully-stocked pantry, and I was happy to take the food off their hands for a discounted price. I now have more types of condiments and interesting Asian food than I even knew existed, and I’m looking forward to learning to make new things! One other spouse was generous enough to sell me the entire contents of her fridge for almost nothing– including  meat! Ground beef, even! That stuff is not cheap here, friends.  I was so thrilled with this blessing that I hurried home and threw together a pasta dish that smelled like Heaven had a barbeque.

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Here’s how to make my Meaty Noodle Thing:

Gather ingredients:

  • Package of macaroni pasta
  • One pound of ground beef, cooked
  • One jar of pasta sauce (I used Prego)
  • 1/3 cup cherry tomatoes, cut in half
  • 1/4 cup onion, chopped
  • 1/2 cup of shredded cheese
  • 1/4 cup unsweetened yogurt
  • Garlic salt, pepper, salt, oregano to taste

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Prepare meat and pasta. Save the oil from the ground beef in the pan.

Heat up sauce.

Sauté the veggies in the beef oil. Add seasonings.

Mix cheese and yogurt into the sauce. Add veggies.

Mix pasta and sauce.

Enjoy!

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Caribbean Cooking: Macaroni Pie

Meet my friend Aqiyla! Today she is going to teach us to make a yummy Caribbean dish called macaroni pie. Aqiyla hails from Canada, but her family is actually originally from the Caribbean. This is a meal that her grandparents brought from these sunny islands years ago.

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First, gather your ingredients:

-Elbow macaroni

-2 or 3 eggs

-1 1/2 cup condensed milk

-Cheese to your liking

-Oil or nonstick spray

-Salt and pepper

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Next, boil, your macaroni. You want it to be al dente at this stage, so don’t let it get soggy!

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While the macaroni is boiling, crack 2 to 3 eggs in a bowl and beat them. We used three eggs, but you may only need two. I bought the baby eggs because they are literally half the price of jumbo eggs at our neighborhood Asian market.

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When your macaroni is done boiling, drain it and mix in the egg. Make sure to stir it in quickly, so that you don’t end up with giant chunks of scrambled egg as they cook in your hot noodles!

Also, preheat your oven to 350* F or 170* C.

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After the egg, mix in your condensed milk. Make sure you have enough enough to thoroughly coat your noodles with a thin film of milk left at the bottom of the bowl. This means you’ll need to stir it in a bit at a time and fold it into your noodles somewhat slowly.

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Next, salt and pepper to taste.

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Now, your macaroni is ready to go into the baking dish! Grease your dish and pour in the macaroni.

I used a pot because I don’t own baking dish.

That’s how it goes when you sell everything and start over.

Once you pour it into the dish, sprinkle cheese generously, according to your preference. Yum.

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Put the macaroni in the oven. Let it bake for 30-45 min. When it the cheese looks dark, crispy, and bubbly, it is done!

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Serve and enjoy!

This was a win at our house. It’s simple to make and a good break from the pasta dishes I routinely make for dinner. We’ll be adding this to the recipe box for sure!

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