Beefaroni or Beef a roni

I gave the boys (young men) three dinner options tonight, based on what I bought. They have to cook it. I thought I had published the beefaroni recipe, but maybe it is hiding in the draft folder which I cannot find. Meatloaf and Cajun Jambalaya are published. I like giving them level challenges., just like video games.

Tonights Dinner Options are:

1) Meatloaf (moderate)  2) Beefaroni (easy)  3) Cajun Dirty Jambalaya with chicken (expert:  ambitious level)

There is a 2+ LB package of Beef, a 1 LB package of Veal and a 1 LB package of pork  divide the beef in half.  

Meatloaf gets 1 LB of each, Beefaroni gets 1 LB of Beef.

You must also have a vegetable and a starch.  There is broccoli in the fridge that needs to be cooked (steamed) or frozen beans / peas.

The Russet Potatoes are for baking.  Scrub them and put them in the oven on the rack, no dish needed, while the meatloaf cooks.  Check doneness by forking them after 40 minutes.

Or you can up the level up the meatloaf by adding home-made mashed potatoes using the red potatoes.

Beefaroni (easy level)

1 LB Ground Beef (½ the package)

1 + Cup grated Cheese (Mozzeralla or cheddar) - cheeses are labeled - please grate fresh cheese we need to use these up.

1 LB / 16 OZ Pasta Shells/ Elbows

1 Jar 24 Oz Pasta Sauce + 1 splash red wine to rinse jar.

1 diced medium onion

2 sliced garlic cloves

1 TBS italian seasoning (optional)

½ tsp pepper

½ tsp salt

2-3 TBS olive oil

Preheat oven to 325

Boil 1 box 16 oz = 1 LB pasta to al dente - it will cook more in the oven so cook shortest time.

Brown 1 LB beef in a skillet over medium/low heat with onion, garlic cloves, pepper + salt 1 italian seasoning (optional)

Once browned, add 1 jar of  pasta sauce to skillet.

Drain the pasta coat lightly with olive oil and pour into a 9x13 pyrex baking dish (the blue dish is 9x13)

Pour the meat sauce combo over the pasta and mix in.

Top with a layer of grated cheese.

Cover the casserole with tin foil.  Bake for 45 minutes.  Remove foil after 30 minutes.

Spaghetti Carbonara

this is not rocket science, I watched an Italian guy make this one time, he was dating one of the girls who owned the house.  Handsome, Italian Accent, and fancy cooking (for college).  No wonder he had the girls...

1 LB spaghetti or linguini- nothing finer
4 cloves garlic chopped finely
4 strips of bacon or 1/4 LB Pancetta finely chopped
2 TBS olive oil
2-3  Eggs
1 cup grated hard Italian cheese
ground pepper

Boil the pasta to al dente or less 7-8 min
While the pasta is boiling, fry the bacon / pancetta until crispy in a large skillet
add the garlic and cook 1 minute more
whisk the egg and the cheese in a bowl
when the pasta is done, drain, reserving some liquid (put a bowl under the collander)
add the  past to the skillet and mix in all the bacon and grease
TRANSFER everything in the skillet back to the pasta pot.
stir in the egg and cheese mixture.
  you may want to heat the pot on low to aid the cooking process.
sprinkle with ground pepper

serve hot

Baked Pasta Experiment

Feeding four growing boys is a task unto itself. Ask any Army kitchen. So far they don't like Shepherd's Pie or Lasagna. Pulled Pork was a success. But what to keep in the fridge that they can reheat themselves. My mom made the best Tuna Casserole and I loved it cold or reheated. We actually had a built in Amanna Radar Range in the oven, but they bought a more modern microwave. So tonight is the first experiment in baked Pasta. Large shells (not jumbo for stuffing or tiny shells).

1 LB shells (possible substitutes: Ziti, Moscatelli, Penne)
1 LB Mozarella
1 Lb Ricotta
1 Jar Marinara Sauce
1 egg
1/4 cup grated Parm/Romano/ Locatelli
1 TSP Mrs. Dash Italian blend or Italian Seasoning & garlic
1 Clove Garlic

Preheat oven to 350

Cook Pasta as instructed to al dente
Grate 1/2 Mozarella
Slice 1/2 Moz.
In a Large mixing bowl: Mix Ricotta, Egg, grated Moz. Spices, Parm.
bowl needs to be big enough to fit pasta and mixture
Slice or press garlic and mix into Cheese/Egg mixture.
When Pasta is cooked, drain and add 1/3 pasta to Cheese Mixture, stir, add next third repeat.
Coat bottom of 9 x 12 baking pan with a little sauce
cover bottom of pan with about 1/2 pasta / cheese mixture.
spoon in abt. 1/2 sauce and spread evenly with spoon
add 2-6 slices of Moz. reserving enough to cover the top
spoon in the rest of the pasta, cover with sauce
arrange the remaining moz. slices on top.

Bake for 35-40 min

The Lionshold House Special

1 Pkg 12oz Dried or refrigerated cheese Tortellini
1 12 oz pkg peas
1-2 cloves garlic crushed
1 Lb Ham steak
1 jar Classico Alfredo Sauce (pref w/ sundried tomatoes)
1/2 Onion
paprika to taste
Parmesian Cheese to taste

Boil pasta per instructions
drain, add peas and cover
Saute Onions and Ham in a frying pan
Add sauce to Pasta pot
Stir in Fried ham and onions and spices to pasta pot

Serve

Stroganoff - Easy

abt 1 lb Leftover meat or Meatballs or Swedish Meatballs or
brown 1 lb ground beef or stew meat
1 can cream of mushroom soup
1 can beef broth
1 jar of mushrooms (try fresh - sautee with with onions and garlic)
1/2 cup dry red wine (Substitute 3 oz dry sherry & 1 oz. Shiraz)
1 lb uncooked egg noodles
3/4 cup sour cream
1/2 - 1 onion (try with pearl onions)
2 garlic cloves sliced
2 TBS butter or Olive oil
2 TBS paprika (to taste)
1 Tsp Nutmeg
Ground Pepper to taste
Pinch - 1 Tsp Corn Starch to thicken
optional - 10 oz bag frozen peas

In a 2 Qt pot saute onions and garlic
cook noodles per instrux.
when tender add soup, wine, spices
Bring to boil, then simmer and add meat
Heat over medium 10-15 minutes, add cornstarch to thicken
optional Stir in peas
Stir in Sour cream
heat through


I found this through Wikipedia:

http://www.foodtimeline.org/foodmeats.html#beefstroganoff

Spinach Pasta

1 Bag of Frozen Spinach - (need to try fresh s/b 2-3 bags)
1 pkg refrigerated or dry Ricotta & Spinach Tortellini
Light Olive Oil
Extra Virgin dipping Olive Oil
1/2 small onion
1/2 stick Butter
2 cloves Garlic (4 TBS jarred)
Salt & Pepper to taste
Parmesean Cheese

Prepare tortellini per directions
Coat in light olive oil

Saute Garlic & Onions in Butter in large fry pan on med/lo heat until onions translucent
Rinse Spinach and add to fry pan cook until tender
Add Parmesean, Salt & Pepper to taste

pour spinach into shallow serving dish
pour tortelini over spinach.
drizzle with extra virgin olive oil
grate fresh parmesian over top.

bon appetit

Lemony Pasta Salad

1 Box Bow Ties (Farfalle)

Prepare per directions, but more to the alle dente texture
I find the dry holds up better than the fresh.

lightly coat pasta in light cooking olive oil

Lemon Juice - to taste
Prepared Mustard

Sweet Paprika, Parsley - 3 coats over a 2.5 Qt Round casserole
Garlic, Romano Cheese 2 coats over a 2.5 qt rd
Lemon Pepper, 2 coat over a 2.5 rd.
- I'm working on quantifying these to some standard measurement that the rest of the world uses.

1 can diced tomatoes w/ Basil, garlic and Olive Oil
1 small can olives

Options - whatever is available in the fridge/pantry
Artichokes Hearts, Asparagus, Bell Peppers,

Basalmic Pasta Salad

2 bags Tortellini Garlic/Cheese.
Prepare per directions, but more to the alle dente texture
I find the dry holds up better than the fresh.

Olive Oil 1/3 good dipping oil, 2/3 light cooking oil
lightly coat pasta.

Vinegar 4-5 parts Basalmic & 1 part Red wine - to taste

Basil, Sweet Paprika, Parsley - 3 coats over a 2.5 Qt Round casserole
Garlic 1.5 - 2 coats over a 2.5 qt rd
Pepper, 1 coat over a 2.5 rd.
- I'm working on quantifying these to some standard measurement that the rest of the world uses.

1 can diced tomatoes w/ Basil, garlic and Olive Oil

Options - whatever is available in the fridge/pantry
Artichokes Hearts, Asparagus, Bell Peppers, Olives