Frog's Eye Salad

This pasta salad is so full of memories for me.  My mom used to make this recipe when I was younger, and we all loved it!  I think that it may have had a different name then, but we called it Frog's Eye Salad because of the shape, size, and texture of the pasta.  I made this salad several years ago from a different recipe and it just wasn't the same!  This recipe is directly handwritten from my mom, and it is still amazing.  This sweet pasta salad is full of pineapple, oranges, cherries and whipped cream.  Note:  This recipe makes quite a lot, which makes it great for large groups or potlucks. You can easily cut the recipe in half.

Frog’s Eye Salad

1 box (16 ounces) Acini de Pepe Pasta, cooked according to package directions

2 cans (20 ounces each) crushed pineapple, well drained and juice reserved

2 cans (11 ounces each) mandarin oranges, drained and juice of one can reserved

¼ cup lemon juice

1 cup granulated sugar

½ teaspoon salt

4 Tablespoons all-purpose flour

2 egg yolks

2 cups mini marshmallows

Small jar of Maraschino cherries, drained and halved

1 tub (12 ounces) Cool Whip

In a medium saucepan, stir together the pineapple juice, mandarin orange juice (from one can only), lemon juice, sugar, and salt.  Bring juice mixture to a boil.  In a bowl, stir together the flour and enough water to make a paste.  Add the eggs and stir until well blended.  Slowly pour some of the hot juice into the flour mixture, stirring constantly, then pour the flour mixture back into the boiling juice mixture.  Stir to combine (mixture should immediately thicken), then remove from heat and let cool completely.

Place the cooked pasta and the cooled juice mixure into a serving bowl and stir well.  Cover tightly with plastic wrap and let chill at least 1 hour or preferably overnight..  When ready to serve the salad, add the crushed pineapple, mandarin oranges, marshmallows, maraschino cherries, and cool whip and stir until blended.  Serve cold.

Enjoy!  -Cardamommy

Pasta Bean Soup

I am not the best soup maker of all time.  In fact, I am a little bit intimidated by soup.  I think that is because I rarely make soup.  Rarely ever make soup.  This is sort of problematic because my family frequently desires soup for dinner, and I have had a couple of unfortunate fails.  As such, I have decided to expand my soup repertoire by making soup for dinner one night every week.  This is a pasta bean soup from Taste of Home.  It is hearty and delicious.  You can adjust the spice by adding more or less chipotles.

Pasta Bean Soup

1 Tablespoon olive oil
1 large onion, chopped
3 garlic cloves, minced
2 cans (14.5 ounces each) chicken broth (about 4 cups)
3/4 cup uncooked small pasta shells
2 teaspoons granulated sugar
1 1/2 teaspoons Italian seasoning
1 to 2 chipotle chiles in adobo sauce, chopped
2 cans (15 ounces each) white kidney beans, drained
1 can (28 ounces) crushed tomatoes
Parmesan cheese, shredded or shaved, for garnish if desired

In a large saucepan or dutch oven, saute the onion and garlic in the olive oil until translucent.  Add the chicken broth, pasta, sugar, Italian seasoning, and chopped chipotle chilis.  Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until pasta is tender.  Stir in the white beans and crushed tomatoes.  Continue cooking until heated through.  Serve sprinkled with Parmesan cheese.  Makes 6 servings.

Enjoy!  -Cardamommy

Cavatini

This is a delicious dish that my Mom first made for us years ago.  It is a simple and hearty dish, and tastes wonderful.  My Hungry Puppies loved this meal, and I am relatively certain that it will be making the dinner request list frequently.

Cavatini

8 ounces Rigatoni
1 pound ground beef
1 onion, chopped
3 ounces pepperoni
4 ounces Velveeta cheese, diced
2 cups spaghetti sauce
1/2 cup sliced black olives
1 cup shredded mozzarella cheese

Preheat the oven to 350F.  Grease an 8x11 baking dish.  Set aside.

Cook the rigatoni according to package directions.

While the pasta is cooking, in a large saucepan, cook the ground beef and chopped onion together until the beef is browned and the onion is translucent.  Add the pepperoni and diced cheese and stir together until the cheese starts to melt.  Add the spaghetti sauce and stir in the olives.  Bring to a simmer, stirring frequently.  

Drain the cooked rigatoni and add the pasta to the sauce.  Stir together until well combined, then transfer to the prepared baking dish.  Sprinkle the mozzarella cheese on top of the pasta.  Bake uncovered for about 30 minutes.  Makes about 4 servings.

Enjoy!  -Cardamommy

Pasta E Ceci Soup

I'm not really one for soup.  I don't know exactly what it is, but if I have the option I will opt not for soup.  This one, however, I think will be opted for.  More than once.  It is hearty and delicious.  Pasta, carrots, and chickpeas and a hint of rosemary and thyme topped with some grated parmesan cheese unite to create a wonderful dish. Adapted from Williams-Sonoma.


Pasta E Ceci Soup


3 Tablespoons extra-virgin olive oil
3 carrots, finely diced
1 large white onion, finely diced
1 teaspoon minced garlic
1/3 cup diced tomatoes
1 1/4 cups dried chickpeas, soaked in water overnight, drained, then rinsed
6 cups water
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 pound ditalini pasta, cooked and drained
Salt and Pepper to taste
Grated parmesan cheese for serving


In a 3 -4 quart stockpot or dutch oven over medium heat, warm the olive oil.  Add the carrots and onions and cook, stirring occasionally, for about 8 minutes until soft.  Stir in the garlic and tomatoes and cook 1 more minute.  Add the chickpeas, water, rosemary, and thyme.  Increase the heat to medium high and bring to a boil.  Reduce the heat and simmer, uncovered, for about 1 hour, or until chickpeas are tender.


Strain the chickpea mixture through a colander, reserving the cooking liquid.  Place 2 cups of the chickpea mixture in a bowl or food processor and mash or blend until almost smooth. 


Return the the chickpea mixture, mashed chickpea mixture and cooking liquid to the dutch oven.  Bring to a boil, then add the ditalini pasta.  Season with salt and pepper to taste.  Ladle into bowls and top with grated parmesan cheese.  Makes 4 to 6 servings.


Enjoy!  -Cardamommy

Cheeseburger Macaroni

This quick and delicious dinner dish has quickly risen to the top of the favorites list at my house.  I have actually lost count of the number of times I have made this recently.  My hungry puppies will inhale this dinner.  I occasionally have to remind them to chew.  


The style of this recipe actually reminds me of something that you would find in a box and add a pound of ground beef and some water.  This, however, is completely home made and delicious!  You can adjust the spice to your taste.  I like to add chipotle chili powder.  Be careful with the salt, however, as not much extra is needed.  Ground beef and tomatoes with pasta with a luscious cheese sauce stirred in...this will undoubtedly become a weeknight staple in your house too.  Original recipe found here.


Cheeseburger Macaroni
1 pound ground beef
1 package (1.25 ounces) taco seasoning
1 can (14.5 ounces) diced tomatoes (with or without green chilies)
1 1/4 cups beef broth
1 cup elbow macaroni noodles


Cheese Sauce:
2 Tablespoons butter
3 Tablespoons flour
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese, or cubed velveeta
salt and pepper to taste


In a large saucepan, brown and drain the ground beef.  Stir in the taco seasoning, diced tomatoes, beef broth, and macaroni.  Bring to a boil, then reduce heat to low and cover the pan.  Simmer for about 14 minutes or until the macaroni is tender.


While the macaroni is cooking, melt the butter in a small saucepan.  Whisk in the flour until smooth.  Slowly add the milk, whisking constantly to prevent lumps, and bring mixture to a boil.  Remove from the heat and add the cheese. Whisk until completely melted and smooth.  Add salt and pepper to taste.  


When the macaroni mixture is done cooking, pour in the cheese sauce and stir to combine.  Makes about 4 servings.


Enjoy!  -Cardamommy

Gnocchi with Cheese Sauce

I have made gnocchi exactly two times in my entire life, and both were absolute successes.  The first time I made this, I used pesto to sauce it.  This time, I used my cheater mac and cheese sauce.  I wanted to do a cheese sauce, but I didn't want to overpower the flavor of the gnocchi, so the mild cheesy flavor was just the thing.  Don't be intimidated by the thought of making your own gnocchi.  It is not hard!  It doesn't take a ton of time either.  You may stress a little bit the first time you make these, but they are so delicious and simple that you will make them again and again without a second thought.  Gnocchi are definitely a hit at my house.  I think that my two year old hungry puppy ate more than I did.  I am lucky that she even ate anything else.  The original gnocchi recipe (with pesto) comes from King Arthur Flour (where else?).


Gnocchi with Cheese Sauce


Gnocchi:
1 1/3 cups (3 ounces) instant potato flakes
1 1/3 cups boiling water
2 large eggs
1 teaspoon salt
2 cups (8 1/2 ounces) all purpose flour


Cheese Sauce:
1 Tablespoon butter
2 Tablespoons sour cream
1 cup (4 ounces) shredded Italian blend cheese
Fresh ground pepper


In a large bowl, combine the instant potato flakes and boiling water, and stir until flakes are thoroughly moistened.  Stir in the eggs and salt, then add the flour to make a soft dough.  Lightly sprinkle your work surface with flour, then turn out the dough and knead it a few times until it is smooth.  Divide the dough into eight pieces.


Working with one piece at a time, roll the dough into a rope about 20 to 24 inches long.  The rope will be about the width of your thumb.  Using a bench knife, kitchen shears, or a knife, cut the rope into 1/2 to 3/4 inch pieces.  Using a fork, press down lightly on the gnocchi and roll towards you. This will produce the telltale grooves that are found in gnocchi.  Place the gnocchi on a piece of parchment or wax paper dusted with flour. Repeat with remaining gnocchi.  


To cook the gnocchi, bring a large, wide pot of water to a boil.  Add 1/2 teaspoon of salt to the water.  Carefully drop about half of the gnocchi into the boiling water.  Cook the gnocchi for about 4 minutes.  They will float to the surface after about 2 minutes, and should cook for 2 minutes longer once they have surfaced.  With a slotted spoon, remove the gnocchi from the water and place in a colander while you cook the second half of the gnocchi.  When the remaining gnocchi are finished cooking, pour them into the same colander to drain, discarding the water this time.  


In the same pan that you used to boil the gnocchi, melt the butter, then return the gnocchi to the pan and toss to coat with the butter.  Add the sour cream and stir until evenly distributed, then add the shredded cheese and toss lightly to coat.  Sprinkle with fresh ground pepper before serving.  Makes about 5 cups cooked gnocchi, 4 to 6 main dish servings.


Enjoy!  -Cardamommy

Motley Greens and Bean Salad

One of my absolute favorite things to do is cook for other people. Some days, though, I just need a little me time and me food. Today was one of those days. I knew I wanted something light and fresh, partly in retaliation to the nasty blizzard going on. No fatty comfort food today! So I raided my not-so-very-average-college-student pantry to see what sorts of things made my eyes tell my stomach it needed to eat said things. Out came garbanzo beans, pepperoni, and a variety of vegetables. And pepper jack cheese. My stomach really needed that today.

I wasn't quite sure how I was going to throw all these things together, but I figured since it's a me day and only me is eating it, if the dish is a disaster, no big deal. Fortunately, it was not a disaster. Everything hit just the right spot. Despite being a very unique combination of ingredients, all the flavors worked together yet stood apart at the same time. The crunch of the cucumber contrasted the softness of the garbanzo beans and tomato, while the pepperoni was slightly chewy and spicy. A subtle sweetness and tang, provided by the apple balsamic vinegar, cut through the spice, while the pepper jack countered that by supporting the pepperoni spice and binding everything together. When only a few bites in remained in my bowl, I didn't know which morsel to consume last. In the end, I went for a chunk of pepperoni, cucumber, garbanzo been, and cheese. A perfect ending to a perfect salad, built perfectly for me.

3 C Chopped Tomatoes
2 1/2 C Chopped Cucumber
6 Small Green Onions, chopped
1 tsp Basil
1 1/2 C Small Shell Pasta, cooked
4 oz Pepperoni or Chicken, cut into quarters or bits
16 oz Garbanzo Beans
1 1/2 C Grated Pepper Jack Cheese
2 T plus 1 T Red Apple Balsamic Vinegar
1 T Sugar
1 tsp Salt
3 T Water
1/4 tsp Black Pepper

1. In a large bowl combine tomatoes, cucumbers, green onion, and basil.

2. In a smaller bowl combine 2 T red apple balsamic vinegar, salt, water, and pepper. Add combination to the vegetables. Mix and let chill in the refrigerator to prevent wilting while you prepare the rest of the dish.

3. In a large skillet, brown pepperoni and drain grease. If using chicken, cook until mostly done. Add 1 T red apple balsamic vinegar and garbanzo beans. Stir. Add cooked pasta and continue to heat until everything is hot. Add cheese and mix until all components are coated with cheese. Add this to the vegetable mixture and quickly but gently mix. You may have to break up some chunks of cheese/bean/pasta/pepperoni in order to incorporate into the vegetables. Chill for at least an hour and serve cold.

Mahlzeit!
-Coraiunty