May 2008 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
This week's recipe swap: Pasta!
Pasta - it's one of life's greatest pleasures. Here's one of my favs, so quick and easy.
Cheddar Penne with Sausage & Green Pepper
- 1/2 box penne pasta
- 1 can Campbell's cheddar cheese soup (or if you're like me and like your pasta nice n' thick, use 1 1/2 cans)
- 3/4 cup milk
- 1 lb. hot sausage (mild would be fine)
- 1 small onion, diced
- 1 large green bell pepper, cut into bite sized pieces
- 2 cloves garlic, minced
- 1 Tbsp. olive oil
- S&P
Cook pasta according to package directions and set aside.
Remove the sausage from the casing and brown in a large skillet with oil (or you can leave it whole and just cut into small pieces). Once browned, drain and set aside.
Add onion and pepper to skillet, heat over medium until tender. Add garlic and cook for another minute. Add milk and soup. Once combined and bubbly, add cooked pasta. Heat through and serve. With wine. Wine is good.
Enjoy!
Re: This week's recipe swap: Pasta!
I've made this one numerous times since discovering it.
Spinach and 3 Cheese Stuffed Shells
Ingredients
Preparation
My Profile
Baked Ziti
1 16oz box ziti pasta, cooked and drained
15 ounces part-skim ricotta cheese
1 jar spaghetti sauce, divided
1 egg, beaten
2 cups shredded mozzarella cheese
? tsp salt
? tsp pepper
? tsp garlic powder
1 Tbsp dried parsley
1 tsp oregano
? cup grated parmesan cheese
Mix ? jar of the spaghetti sauce with the ricotta cheese, egg, mozzarella cheese, salt, pepper, garlic powder, parsley, and oregano. Stir in cooked ziti pasta and mix well. Place into 9X13 baking dish and top with the remaining sauce and sprinkle with parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and baked another 5-10 minutes.
Can be frozen and bake at a later time. Add 10 minutes to the baking time.
Source: Our Best Bites
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Fettucine noodles
Frozen Stir Fry Vegetables
Chopped peanuts
Cook noodles in salted water. Cook vegetables in salted water or microwave. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles and cooked vegetables with sauce and divide among 4 bowls. Sprinkle with chopped peanuts.
These all sound yummy!
I love a simple elbow pasta, turkey buger and cans of stewed tomatoes. yum yum
Pad Thai
8 oz dried rice noodles
1/4 c fish sauce (nam pla)
1/4 c sugar
1/4 c rice vinegar
2 Tbs hoisin sauce
3/4 lb shrimp, pork, or chicken (or whatever protein you wish to use)
2 Tbs to 1/4 c vegetable oil
2 cloves minced garlic
1/2 tsp of chili sauce (sriracha)
2 eggs
4 green onions, thinly sliced
10 oz fresh bean sprouts
3/4 c ground unsalted peanuts
1/4 c chopped cilantro
lime wedges
Soak noodles in hot water according to the package directions. Drain.
Peel and devein shrimp; slice chicken or pork across the grain into thin strips.
Mix fish sauce, sugar, vinegar, and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.
Heat a wok over high heat. Add 2 Tbs of oil, garlic, and chili. Stir fry until golden. Add meat (not shrimp), and stir fry 2 minutes. Add noodles and toss lightly to coat with oil. Push noodles to one side, and add more oil if necessary. Add eggs; cook until slightly set, then break up into pieces and toss with noodles. Add shrimp, most of the bean sprouts, the green onions, and 1/4 c of peanuts. Stir fry until shrimp just turns pink - 1-2 minutes. Add sauce and toss to coat.
Remove to a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.
I don't have any of my own recipes, but I will share the links to a few of my favorites!
Three Cheese Stuffed Shells
Bowtie Lasagna
Fresh Pepper Pasta Salad from my favorite cookbook ever called Chicken, Hamburger Pasta...a cookbook with NO seafood!
5 TBSP olive oil, divided
4 Large Red or Yellow bell peppers, seeded and cut into strips (I use 2 of each color)
2 cloves garlic, cut into thin slices (I just use minced from the jar0
3 TBSP balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
8 oz rotelle or wagon wheel pasta
3/4 cup fresh basil leaves, cut into thin strips
1 1/2 cups canned chick-peas (garbanzo beans), rinsed and drained
1/2 cup grated paremsan cheese
1/3 cup chopped walnuts
1/4 cup sliced green olives (optional - I leave this out)
1. heat 2 TBSP oil in large nonstick skillet over medium heat. Add half of bell pepper strips and garlic, cook and stir 2 minutes. Cover, cook 10 minutes or until very soft, stirring occasionally.
2. Place cooked peppers in food processor or blender. Add remaining 3 TBSP of oil, vinegar, salt and black pepper. Process until smooth. Cool.
3. Cook pasta according to package directions, drain and place in a large bowl. Add remaining bell pepper strips and dressing. Toss to coat. Cool slightly.
4. Add basil, chick-peas, cheese, walnuts, and olives if desired to pasta mixture. Toss to blend. Serve at room temperature or chilled.
Chicken Club Pasta Salad
8 oz corkscrew or spiral pasta
3/4 c Italian dressing
1/4 c mayonnaise
2 c chopped, cooked rotisserie chicken
1 c Muenster or Monterey Jack cheese, cubed
12 strips crisp-cooked bacon, crumbled
1 avocado, chopped
1 c each chopped celery and green pepper
8 oz cherry or grape tomatoes, halved
How to make it:
Cook and drain the pasta according to the package directions and rinse it with cold water.
Whisk the dressing with the mayonnaise in a large bowl, then stir in the pasta and remaining ingredients.
Chill.