Meet Spasanga; the descendent to stringy spaghetti and saucy lasagna. Spasagna is the culmination of creamy alfredo, squiggly noodles, and meaty marinara, all baked in the oven and topped with more cheese. If you are a ricotta lover, which I am not, you could add it to the spaghetti making it more lasagna-esque. Overall, this dish whips up in a flash and tastes incredible.
‘Tis the season for comfort food galore, and what better than Macaroni and Cheese. It is probably one of my top 10 favorite foods of all time. Here is a recipe that ditches the blue box for an all together simple homemade Macaroni and Cheese without the hassle of pre-boiling the noodles.
As I was preparing these gnocchi I was wondering if squash would really be considered a vegetable or if perhaps it is a fruit. My Google searches helped to no avail in answering this question, giving reasons that it is a fruit due to the seeds being on the inside and that it comes from the flower, or that it is a vegetable due to it being a member of the Curcurbita family of vegetables. I say tomato, tomato. I love all squash; acorn, spaghetti, kabocha, and of course, butternut. Each has a unique flavor and texture that can’t be beat by any other vegetable…or fruit. I was incredibly excited that my mom gave me not one, but two, butternut squash from her garden this year, and today I have been in my kitchen since 8am perfecting this Butternut Squash Gnocchi recipe. With toasted squash seeds, that dare I say are more flavorful than pumpkin seeds, this dish makes a great Sunday evening meal with delicious leftovers for the week.
Now that I am getting back into the swing of school I am having less time to cook dinner. Lately I have been eating sandwiches or Ramen (eek!) because I have zero time to prepare a nice meal. So today I set out to make a bunch of batches of handmade pasta to freeze for those days when I want a nice meal with no time to make it. Handmade pasta is incredibly easy to make no matter how scary it sounds! You can use a rolling pin if you don’t have a pasta machine, just be sure to roll it very thin. I have included many, many pictures to demonstrate each step.
This recipe makes about 1/2 pound of pasta.
The other day my mom was asking what to do with all the sage she is growing in her garden. I suggested a mouth-watering Sage Brown Butter Sauce to go with a heavy pasta, such as gnocchi, ravioli, or tortellini. It only has three ingredients that can come together in less than 15 minutes for a quick and easy mid-week meal. Don’t forget the crusty bread to sop up the sauce!
Asian food is my absolute favorite style of food. This Spicy Asian Noodles is a quick and easy way to bring Asian cuisine into your home without all the fuss of julienning vegetables or buying a wok. It is similar to Pad Thai, but has a thinner, less peanut buttery sauce.