pasta

Hawaiian Mac Salad

What’s Cooking in Gail’s Kitchen? Bright Ideas: Hawaiian Mac Salad! Some things get a reputation for being “island food”. This is one of them. It was created out of economic necessity, just as SPAM® became a household staple. Both survived due to their lack of being perishable in a tropical climate as well as being tasty and affordable. The flavor of this Mac salad is so unique, it continues to remain a constant plate lunch for workers, surfers, schools, and just about anyone. Check out fish markets, food trucks, roadside stands, diners, and grocery store delis. Hawaiian Mac Salad pairs beautifully with fresh fish and a scoop of white rice. Now you can make it yourself without the cost of a plane ticket to the Hawaiian Islands.

HAWAIIAN MAC SALAD

Ingredients:

8 ounces macaroni pasta

1 cup mayonnaise

1/4 cup milk

1 tablespoon apple cider vinegar

1 teaspoon sugar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 stalk celery, diced

1 large carrot, grated

1/4 cup sweet onion, diced

Green onion snips, for garnish

Instructions:

Boil the macaroni in lightly salted water. Cook al dente; one minute less than package directions. Drain the macaroni and rinse with cold water. Set aside. For the sauce, in a large bowl combine the mayonnaise, milk, apple cider vinegar, sugar, sea salt, and black pepper. Mix well. Add the cooked macaroni, diced celery, grated carrots, and diced onions. Gently stir to combine. Cover and refrigerate for at least 4 hours. Toss before serving. Garnish with green onion snips.

Fabulous Seafood Lasagna

What’s Cooking in Gail’s Kitchen? Bright Ideas: Fabulous Seafood Lasagna! Because I really like seafood, and for the first time in my life I have access to it, I decided to think “outside the box” for a new dinner idea. Combining pasta and seafood seemed like a nice transition. To keep the cost down, I did end up substituting imitation crabmeat, but of course you may use the real deal, especially if you have connections with a fisherman. I’m working on that.

FABULOUS SEAFOOD LASAGNA

Ingredients:

9 uncooked lasagna noodles

1/4 cup butter

1/2 cup sweet onion, chopped

2 cloves garlic, minced

1/4 cup flour

2 cups light cream

1 cup chicken broth

1/3 cup dry sherry

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 egg, slightly beaten

1/2 cup parmesan cheese, grated

15-ounce container ricotta cheese

1 tablespoon dried parsley

16 ounces imitation crabmeat, salad-style, drained, and chopped

8 ounces precooked salad shrimp, drained

3 cups mozzarella cheese, shredded

Freshly grated parmesan cheese, for garnish

Instructions:

Preheat oven to 350°. Spray a 9”x13” glass baking dish with nonstick oil. Cook lasagna noodles as directed on package. Set aside. In a 4-quart pan, warm butter over medium heat. Add chopped onion and minced garlic. Cook 3 minutes, stirring occasionally, until onions are tender. Gradually add flour, stirring constantly. Cook and stir until bubbly. Slowly stir in the light cream, chicken broth, dry sherry, sea salt, and black pepper. Heat to boiling, stirring constantly. Boil and stir for one minute longer. Do not scorch. Remove white sauce from heat and set aside. In a bowl, combine beaten egg, parmesan cheese, ricotta cheese, and dried parsley. Mix well; set aside. Drain lasagna noodles. Spread 3/4 cup white sauce in the bottom of the baking dish. Top with 3 lasagna noodles. Layer half the crabmeat and half the shrimp over the noodles. Add another 3/4 cup white sauce over seafood. Sprinkle one cup mozzarella cheese on top. Next, add a layer of 3 lasagna noodles. Spread ricotta mixture over noodles. Add 3/4 cup white sauce. Sprinkle with one cup mozzarella cheese; layer with 3 lasagna noodles. Spread the remaining seafood and sauce over all. Sprinkle with the last cup of mozzarella cheese. Bake 40-45 minutes, or until cheese is light golden brown. Let stand 15 minutes before cutting. Sprinkle with freshly grated parmesan cheese. Serve immediately.

Orecchiette Pea Asparagus

What’s Cooking in Gail’s Kitchen? Time To Eat: Orecchiette Pea Asparagus! Are you in a pasta rut? Do you always turn to spaghetti, rotini, ziti, or lasagna? Think outside the box with orecchiette pasta to add elegance and variety to ordinary meal-planning. It’s been nicknamed “little ears” for its unusual swirly shape. See how amusing that is already? Because the thicker pasta pairs better with earthy vegetables, its texture holds sauces and cheeses remarkably well. Turn mealtime into downtime any day of the week.

ORECCHIETTE PEA ASPARAGUS

Ingredients:

4 ounces orecchiette pasta

1 tablespoon olive oil

1/4 pound fresh asparagus, trimmed and cut into bite-sized pieces

1/4 cup baby peas, fresh or frozen

1 tablespoon lemon juice

1/4 cup Parmesan cheese, freshly grated

Instructions:

Bring a large pot of water to boiling. Add orecchiette pasta and cook according to package directions. In a large skillet, add olive oil. Sauté asparagus and baby peas until bright green, slightly cooked, and still crisp. Remove skillet from heat. Once the pasta is al dente, reserve 1/4 cup pasta water and drain the rest. Add the pasta to the skillet with the asparagus and peas. Add lemon juice and parmesan cheese. Return the skillet to the stove and heat on low setting. Stir to combine everything, adding pasta water to thin, as needed. Serve immediately.

Italian Meatball Manicotti

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Italian Meatball Manicotti! Pasta tubes, known as manicotti, are mere vessels for holding melted cheese, savory meat, Italian herbs, and certain vegetables like spinach or mushrooms. The marinara sauce is spread on the bottom of the dish to prevent the pasta from sticking, or tearing, which would ruin the whole idea of creating the perfect pocket of delicious fillings. With a crowning layer of marinara sauce on top, it deserves a round of applause for the extra cheese sprinkled there for good measure. Cray, Cray!

ITALIAN MEATBALL MANICOTTI

Ingredients:

6 dried manicotti shells

1 tablespoon olive oil

1 clove garlic

12 Italian meatballs, cut in quarters

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/2 teaspoon dried Italian herb blend

8 ounces marinara sauce, prepared

1/2 cup ricotta cheese

1/2 cup parmesan cheese, shredded

2 tablespoons parmesan cheese, shredded

Instructions:

Preheat oven to 400°. Spray an 8.5”x5.5” baking dish with nonstick oil. Set aside. Cook manicotti shells in boiling water for 9 minutes. Drain and cool on a baking sheet pan. Set aside. In a skillet, warm olive oil over medium heat. Add garlic clove, meatballs, sea salt, cracked black pepper, and Italian herb blend. Cook until heated through, stirring occasionally. Remove and set aside to cool slightly for 5 minutes. Meanwhile, spread half the marinara sauce in the bottom of the prepared baking dish. In a bowl, mix ricotta cheese and 1/2 cup parmesan cheese. Gently fold in meatball mixture. Fill each manicotti shell with meat and cheese mixture; place in the prepared baking dish over the marinara layer. Top with remaining marinara sauce. Cover dish with foil. Bake 30 minutes. Serve immediately.

No-Boil Mac ‘n Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: No-Boil Mac ‘n Cheese! Depending on who you talk to, there are probably over 100 ways to make macaroni and cheese. No wonder when the grandkids order it in a restaurant, they sometimes take one bite, turn up their noses, and push the plate away. Odds are, ever since they could hold a spoon as a toddler from the comfort of a high chair, more than likely Mother was busy preparing dinner and relied on the store-bought variety in the blue and orange box. It was cheesy, buttery, salty, and established itself as a comfort food early on. This recipe is more an adult version of an old favorite. Try it, if you dare.

NO-BOIL MAC ‘N CHEESE

Ingredients:

8 ounces dry pasta shells

1/2 cup mozzarella cheese, shredded

1/2 cup cheddar cheese, shredded

1/2 cup fontina cheese, shredded

1 1/2 cups milk

1/4 cup Greek yogurt

1/8 teaspoon mustard powder

1/8 teaspoon cayenne pepper

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 ounces cream cheese, cut into cubes

3/4 cup saltine crackers, crushed

1 tablespoon butter, room temperature

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon paprika

Instructions:

Preheat oven to 375°. Butter a 9”x9” baking dish. In the baking dish, add dry pasta, half the mozzarella cheese, half the cheddar cheese, and half the fontina cheese. Add the milk, Greek yogurt, mustard powder, cayenne pepper, and 3 ounces of water. Season with kosher salt and black pepper. Stir to combine. Press the cubes of cream cheese into the pasta. Tightly cover the baking dish; bake for 25 minutes. Meanwhile, in a bowl, mix the saltine crackers, butter, onion powder, garlic powder, and paprika. Uncover the pasta; sprinkle with the remaining mozzarella cheese, cheddar cheese, and fontina cheese. Top evenly with the crushed cracker mixture. Bake, uncovered, 15-20 minutes longer, or until the cheese is melted and bubbly. Remove from oven and serve immediately.

Yarrow Bowtie Pasta

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Yarrow Bowtie Pasta! Every time I passed by my front porch, I got a pleasant whiff of licorice. It seemed to come and go, but I couldn’t figure out which plant produced it. Imagine my delight when I discovered the previous owners had planted the decorative flowering herb, Yarrow. I pinched off a fern-like leaf, rubbed it between my fingers, and bingo, that was the familiar scent. When it comes to cooking, a little yarrow goes a long way. Because the leaves are feathery and soft, high heat will destroy the flavor. It is very important to wait until the dish is prepared before utilizing the essence of yarrow. The taste is so distinct, it must be used sparingly.

YARROW BOWTIE PASTA

Ingredients:

1 teaspoon yarrow leaves, chopped

1/2 teaspoon red pepper flakes

4 ounce dried bowtie pasta

1 teaspoon kosher salt

1 tablespoon olive oil

1 tablespoon truffle oil

2 tablespoons garlic, chopped

2 anchovy fillets in oil, rinsed and chopped

2 tablespoons dry white wine

Parmesan cheese, for garnish

Instructions:

Combine yarrow leaves and red pepper flakes. Mince together. Set aside. Cook bowtie pasta in salt water, according to package directions. While pasta is cooking, warm olive oil and truffle in a skillet on low heat. Add chopped garlic and anchovies; cook until fragrant and lightly browned. Do not burn. Remove pan from heat; swirl to cool. Add dry white wine to pan. When pasta is done, drain well. Add pasta to skillet. Toss to coat, cooking on low heat for one minute. Remove from heat; add yarrow mixture. Toss to incorporate. Transfer pasta to individual serving bowls. Garnish with fresh parmesan cheese. Serve with a tossed garden salad.

Xanadu Pasta Salad

What’s Cooking in Gail’s Kitchen? Table Food: Xanadu Pasta Salad! At first glance, this may appear as a five-minute throw-together meal. Think again. In actuality, the magic begins once half the ingredients are combined and tucked away in the refrigerator for a couple days to marinate. At this point, the pasta actually transforms into a gourmet dish you are likely to have tasted at a family-owned sandwich shoppe or small town deli. One forkful may leave you wondering if this is all a dream. Is that music I hear in the background? Xanadu. Quickly, store those thoughts in your memory bank. I have no doubt you’ll return there for more.

XANADU PASTA SALAD

Ingredients:

16 ounces vermicelli spaghetti pasta

1 1/2 tablespoons kosher salt

2 tablespoons seasoned salt

1/2 cup lemon juice

1/3 cup vegetable oil

1 pint red and yellow cherry tomatoes, halved

8 ounces small mozzarella balls, halved

1 teaspoon crushed oregano

Fresh basil, for garnish

Instructions:

Cook vermicelli according to package directions. Drain. Transfer to a large bowl. Combine cooked pasta, kosher salt, seasoned salt, lemon juice, and vegetable oil. Pour mixture into a gallon ziplock bag. Refrigerate for two days, turning a couple times to marinate flavors. Then pour seasoned pasta into a large bowl. Spoon in red and yellow cherry tomatoes. Add small mozzarella balls. Sprinkle with crushed oregano. Gently toss. Garnish with fresh basil. Serve immediately. Refrigerate leftovers.

Vegetable Enriched Pasta Meatballs

What’s Cooking in Gail’s Kitchen? Table Food: Vegetable Enriched Pasta Meatballs! For a clever way to increase vegetables into your diet, think pasta. The next trip you make to the grocery store could reveal the variety of homemade pasta noodles made with puréed tomatoes, carrots, spinach, and zucchini. Many are cholesterol-free and all-natural, if that sort of thing is important to you. Read the labels carefully. The last thing you want is food coloring instead of the real deal. Chop up fresh onions, green peppers, and garlic, as you normally would. By the time you add marinara sauce and meatballs, I guarantee you the family will be asking for seconds.

VEGETABLE ENRICHED PASTA MEATBALLS

Ingredients:

14 ounces vegetable mix homemade noodles

1 tablespoon sea salt

1 tablespoon olive oil

1/2 sweet onion, chopped

1/2 green pepper, chopped

1-2 cloves garlic, minced

24-ounce jar pasta sauce, prepared

26-ounce bag frozen Italian-style meatballs, thawed

Instructions:

Bring 3-4 quarts of salted water to a boil over medium-high heat. Add the bag of vegetable in homemade noodles. Cook for 12-15 minutes, or until tender. Rinse and drain. Set aside. In a large skillet, warm olive oil over medium heat. Add chopped onions, green peppers, and minced garlic. Sauté until tender and fragrant, about 5 minutes. Add prepared pasta sauce and Italian-style meatballs. Reduce heat and cover. Cook until heated thoroughly, 15-20 minutes. Add drained vegetable pasta. Toss to coat. Keep warm until ready to serve.

Three Bean Pasta Salad

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Three Bean Pasta Salad! Yippee for meal prep. This tasty salad is one you can make ahead on the weekend for a delicious lunch at work. The dressing gives it gourmet flavor similar to the corner café, without the cost of an Uber. Add a few gluten-free pretzels or pita crackers to satisfy that munchtime craving. The slightly sharp buttery flavor of provolone cheese works well with the pasta. I know what you’re thinking…..would a bottle of wine be appropriate? Probably. Just not at work.

THREE BEAN PASTA SALAD

Ingredients:

4 ounces uncooked shell pasta

15-ounce three bean salad, drained and chilled

1 tablespoon pimento, chopped

4 ounces provolone cheese, cubed

2 scallions, white part only, thinly sliced

3 tablespoons garlic wine vinegar

1 tablespoon Dijon mustard

1 tablespoon natural honey

1/8 teaspoon cayenne pepper

1/4 cup olive oil

Instructions:

Cook shell pasta according to package directions. Rinse in cool water; drain well. Combine shell pasta, three bean mixture, chopped pimento, and provolone cheese cubes. Gently toss. Set aside. In a small bowl, combine scallions and garlic wine vinegar. Allow to rest for 5 minutes. Add Dijon mustard, natural honey, and cayenne pepper. Mix well. Gradually whisk in the olive oil until well combined. Pour dressing over pasta salad and serve slightly chilled.