Orange-Avocado Pasta Salad

Extended Shelf Life for: Limes, Avocados, Tangerines, Onion

Sometimes you just throw something together quick and it works out in all the perfect ways.

Ingredients/Directions:

Prepare pasta of choice. Slice and dice an avocado, mix with juice of one lime, salt to taste, one minced onion and 2 chopped oranges which have been zested to add additional flavor to the dish. Add pasta to the avocado-orange mixture, mix - let set for a few moments before serving and devouring. Probably fits spring/summer better, but...when you dive...what can you do?

Bleu Cream Pasta with Bacon and Tomatos

Extended Shelf Life for: Tomatoes, Bacon, Onions, and Bleu Cheese Dressing

Ingredients/Directions:

Prepare bacon to your liking. (I like the oven method, as it's efficient and I don't get splattered by hot flying grease).

Meanwhile, bring a large pot of water to boil and prepare 1/2 pkg. of Pasta (about 4 oz.).

In a large-deep skillet, saute1 onion in about 2 Tbsp. of Olive Oil until translucent. Add to the pan, 4 Tbsp. of Cream Cheese and 2 Tbsp. of Butter, melt. Add 1/4 cup pasta water to the sauce followed by 3-4 Tbsp. Bleu Cheese Dressing. Heat through, add 6 Strips of Bacon, crumbled and the pasta. Finally add, 3 Roma Tomatoes, diced and heat through. Season with black pepper, serve with shredded Parmesan or Mozzarella.

Kohlrabi Pasta

Extended Shelf Life for: Kohlrabi, onion, limes and cilantro

Sometimes you just need to make a bulk amount of something so you can eat the rest of the week. Ultimately, the week of this dish I was craving a deliciously warm and thick soup, but that was not an option with the ingredients on hand. So, we ended up with this pasta dish which was delicious but made me wish warm weather were around the corner.

Ingredients/Directions:

Prepare one package of Noodles such as macaroni. Shred one large Kohlrabi, season with Salt and the juice of 1 Lime. Toss in one chopped red Onion and 1 Tbsp. of packed chopped Cilantro. Mix in cooked Pasta, add salt, lime juice and black pepper to taste. Enjoy at room temperature or chilled.

Roasted Eggplant and Carmelized Onion Pasta

Extended Shelf Life for: Eggplant, Onions, Parsley and Basil

Living this semi-freegan/living-in-a-foreign-land-with-random-ingredient has taught me a few tricks, such as nearly anything can be made into a pasta dish ^^

When we ended up with a large supply of eggplants I worked some magic and made a variety of Eggplant dishes such as Eggplant M'saa'a, Chinese Style Eggplant and Potatoes, and a simple Eggplant Tomato Pasta dish. Being completely honest, out of the two pasta dishes (the one I'm about to share and that Eggplant Tomato dish you have a link to), the latter was my preference. Regardless, knowing how to make any random set of ingredients into dinner is a skill that cannot be replaced, so if you happen to have surplus onions and an eggplant lying around, this just might work for you!

Ingredients/Directions:

Preheat the oven to 450 degrees F. Prick your eggplant with a fork (to prevent explosions) and place on the oven rack for about 30 minutes until it's tender. Scoop out eggplant pulp and mash with a work, season with olive oil, salt and pepper. While eggplant is roasting, slice one large onion and saute in 2-3 Tbsp. of melted butter. Stir frequently for 15-20 minutes until onions are golden and delicious. Meanwhile, bring water to boil for choice of pasta, I used penne pasta for my dish. Mix onions and eggplant together season with fresh parsley and basil, mix in pasta, serve as is or top with shredded Italian cheeses and bake for 15-20 minutes at 350 until cheese is melty and browned.

Eggplant Tomato Pasta

Extended Shelf Life for: Eggplant, Basil, Onion and Tomatoes

I absolutely LOVE salvaging eggplants, they have quickly become one of my favorite vegetables to experiment with and discover, this dish came together quickly and easily and left both Mike and I feeling quite content and satisfied!

Ingredients/Directions:
 
In a large skillet, heat about 2 Tbsp. Olive Oil over medium-high heat, add 2 Eggplants worth of cubes, saute about 10 minutes until tender. If needed, add additional olive oil. Saute 1/2 of a chopped Onion with eggplant for about 5 minutes, add 2-4 cloves, minced garlic, saute another 2-3 minutes. Add 6 diced Roma Tomatoes to the skillet, reduce heat and cook until tomatoes are tender and break down slightly. Mix the eggplant sauce with the pasta seasoning with salt and pepper and additional olive oil if needed. Tear fresh Basil and sprinkle over pasta mix, top with your choice of Italian cheese, enjoy!

For more on Eggplants and other recipe inspiration check out my more detailed and interactive Squidoo Lens: The Art of Salvaging {Eggplant}

Thai Chicken Pasta

We returned to our original 519 Kitchen with the added benefit of random condiments remaining in the refrigerator. Ones such condiment was a Thai Marinade from a local Pizzeria. Remembering this very pizzeria's infamous Thail Chicken Pizza, I decided to do something similar replacing the pizza crush with some pasta, marinating some chicken, chopping some green onions and tossing in some mozzarella cheese. A fabulously quick, simple and light meal for the early fall months (or days if you happen to live in Laramie, WY).

Lasagna Soup

Inspired by the ease and success of a recent Tofu and Pork Skillet Lasagna, I opted to allow Pinterest to continue inspiring my kitchen creations and also to use up some lasagna noodles and complimentary ingredients I had at my finger tips.

As with the skillet lasagna, I opted to use tofu in this recipe simply because ricotta is difficult to track down in Korean markets and while I'm not opposed to either a) tracking it down nor b) making it from scratch, I'm equally satisfied with tofu as a substitute and since I was trying to put together a quick meal I figured the best bet was the ingredient which could be gathered from the small grocer at the bottom of the hill.

Directions/Ingredients:

Most of this is subject to change based on what's in the refrigerator and what your personal taste preferences are, that being said...

In a large pot, brown some ground or finely chopped pork (about 1 lb). Once browned, add a bit of olive oil if there is a lack of pork drippings and saute a chopped onion and bell pepper. As the onion and bell pepper begin to soften, add 2-3 minced garlic cloves shortly followed by about a cup of chopped mushrooms. Once this first set of ingredients is sufficiently sauteed and cooked add a jar and a half of pasta sauce and/or homemade tomato sauce (or tomatoes and tomato sauce would be a reasonable substitute about 4 cups total) and additional water or broth until ingredients are sufficiently covered and a bit of extra liquid remains. Bring to a boil.

Meanwhile, break apart 8 or so Lasagna noodles. Add noodles to boiling soup and let cook until al dente adding water or broth as necessary. While noodles are cooking, prepare one large package of tofu by draining off the water then crumbling as much or as little tofu as you like. Once noodles are cooked through add the tofu and cook for a couple of minutes until the entire dish is heated.

Serve with mozzarella cheese and crusty bread. Enjoy with the greatest of friends before enjoying some ruckus game-playing!

Easy Tofu and Pork Skillet Lasagna

A while back I inherited some lasagna noodles when saying farewell to more than a couple of friends who were departing the land of kimchi. However, lasagna and Korean toaster ovens aren't necessarily the best match-up. Nor is it possible to find ricotta or cottage cheese and while it's possible to make either of those without too much effort, it still requires effort and planning ahead...

Fast forward more than a couple of months to a dinner date with some Korean friends, one of whom enjoys cooking and baking and even knows a deal more than the typical Korean regarding western foods. During conversations of food I learned that her and her husband have come to enjoy lasagna on a relatively regular basis and have happily discovered that the ever ready and available tofu is a perfect substitute for ricotta!

With renewed inspiration and motivation I again pursued the making of a lasagna, sure that while it may fit in the oven, I didn't have an ideal pan, I dug from my memory brain box a post on Pinterest for a Skillet Lasagna and set forth on lasagna making adventures.

Ingredients/Directions:

Adapted from Easy Skillet Lasagna at Skip to my Lou

Squeeze the excess moisture out of 1 pkg of Firm Tofu and season with Salt, Basil, Oregano, Black Pepper, and 1/4 cup Grated Parmesan Cheese. Set aside.

In a large skillet brown 1 lb. Ground Beef or Pork and choice of veggies (onion, zucchini, etc) and 2 cups of Pasta Sauce (I used a couple baggies of home-made sauce from my once-a-month-adventures). Remove about half of the sauce from the skillet and set aside.

If you have no-boil Lasagna, use those, otherwise boil water and semi-prepare non-boil lasagna noodles while making the tofu/cheese mixture and sauce. 

Over the top of the sauce that remains in the skillet place 2-4 lasagna noodles, covering the sauce as completely as possible. Layer about 1/2 or 1/3 of the Tofu Cheese Mixture followed by sauce, noodles, etc. until the pan is filled. Top it off with shredded mozzarella cheese, cover the skillet, reduce to medium-low heat and cook for about 20 minutes, let set for 5 before serving.

Enjoy with a nice baguette.

Beer Cheese Macaroni

Inspired by non-other than Pinterest.

Ingredients/Directions:

Adapted from Homemade by Holman.

Prepare 12 oz. of Macaroni or other short noodle. In a sauce pan or deep skillet melt 2 Tbsp. Butter over medium heat. Add 2 Tbsp. flour and mix constantly for about 2 minutes until mixture is golden and bubbly (this should be a roux for those who are well versed in the kitchen). Next, add 1 cup of Milk and 1 cup of Flat Beer (flat's just preferable, and easier to manage), stir constantly. Cook for 5 minutes before reducing heat. Add a total of 12 oz. Shredded Cheese and 6 slices of American Cheese. Season with Paprika, Mustard, Salt, Pepper, Thyme and Fresh Basil.

Chickpea Spinach Pasta

Over a month ago...many months ago in fact, I did a bit of 'once-a-month-cooking', knowing full well I wouldn't use it all up in a month because my life is busy, but not that busy and I just have too many ideas flooding my foodie brain to do all my cooking in one day. Regardless, having things like home-made tomato sauce just waiting for me in the freezer is quite awesome and I'm quite happy on the nights I don't feel like cooking nor walking to any food establishment, that there's something waiting to be prepared quickly and easily.

So, with a CouchSurfing Guest at home and a desire to feed him well while taking time to chat and enjoy his company I figured a quick boil of some pasta along with the defrost of some frozen chickpeas (since we can't get canned one here and it's easier to prepare many at once rather than a few at a time) and my home-made tomato sauce we'd soon have ourselves and enjoyable and hearty meal.

In a large skillet, saute an onion and garlic, add chickpeas, heat through. Next, add a few handfuls of washed and chopped spinach until wilted, dump in two cups of tomato sauce, heat through and mix in pasta , fresh basil and mozzerella cheese, enjoy!

Egg Topped Purple Pesto Pasta

Looking for something quick and easy? Why not boil up some pasta (don't forget this trick to prevent spillage), toss in some home-made pesto, sprinkle with cheese and top with one or two fried eggs? Quick, easy, light and delicious.

Menu: Roast Chicken and Pasta Salad

One of my favorite things to eat in South Korea is rotisserie chickens from the chicken truck. That's right, a truck (edit: many trucks), filled with a working rotisserie drive around and park throughout the city, offering freshly roasted chickens - better yet, you can get 3 small chickens for just 10$.

So the other night, the man went and got our three chickens which we ate with chopsticks while I boiled water and prepared some pasta. I then used the leftover dressing from this salad to dress the pasta, threw in some mushrooms and green onions and waited for the chickens to arrive.

Once the meal was finished, I set to work on making chicken broth in the slow-cooker.

Perfection!

Tomato, Basil and Pork Pasta

Ingredients/Directions:

Bring some water to boil and prepare some pasta according to package directions. Meanwhile, brown up some ground or finely diced pork, add a touch of oil and saute an onion and a few cloves of minced garlic before throwing in 2 cups of Tomato Sauce and heating thoroughly. Mix in pasta and one or two handfuls of fresh basil. Sprinkle with Parmesan cheese, enjoy!

Roasted Pepper and Onion, Almond Pesto Pasta

This evening (that's right, this evening, as in, I'm posting a blog merely hours after having eaten the meal - I do believe that's a first) I went to work harvesting some fresh basil from my fabulous AeroGarden which was a Christmas gift from the man.

It's been a day of throwing fresh herbs into whatever I can, and I'm lovin' it! Hoping I can manage these greens well enough that they keep producing for me for a while at least.

Using this recipe from Menu Musings of a Modern American Mom, I created a dish that was truly satisfying and used up a number of ingredients I had on hand. I did, of course adjust the recipe to my availability of ingredients and personal tastes.

Here is what I came up with:Roasted Pepper and Onion, Almond Basil Pesto Pasta

Ingredients/Directions:

Bring a large pot of water to a boil. In a small skillet toast 4 whole cloves of Garlic in 1/3 cup room temperature extra virgin olive oil. As the garlic begin to toast, throw in 1/3 cup of Almonds and toast a couple minutes longer. Transfer ingredients from skillet into a food processor and pulse until a rough paste is formed (add additional EVOO throughout the process if necessary). Next, add 1/3 cup of cubed Parmesan to the food processor, pulse. Repeat that process with 1 cup of roasted peppers and onions then again with 1 cup of fresh basil. During this time, keep your eye on the water and add 1 lb. of Penne Pasta once the water begins to boil and cook until al dente. Reserve one cup of the pasta water (or you can have 1/2 cup heavy cream available) and drain the pasta. In the large pot, mix about 1/4 cup of the pasta water with 1/2 of the Pesto, continue adding pesto and a bit more water until you have the desired consistency in the sauce (not too runny, but not to stiff either), toss in the pasta, serve with additional Parmesan and basil with a fresh baguette and bottle of homemade wine, bon appetit!

Sweet Potato, Onion and Mushrooms in Balsamic Vinegar with Pasta

This is truly, simply one of those recipes that comes out of nothing except necessity to rid the refridgerator of foodstuffs before a weeklong vacation to a nearby foreign land.

Ingredients/Directions:

Peel and chop 3-5 sweet potatoes and begin frying in a heated skillet with a touch of olive oil. (I've recently discovered that covering the skillet a) speeds up the process, obviously and b) results in perfect cooked and crisped potatoes...maybe everyone else in the culinary world knows this, if not, try it out). Meanwhile bring to boil sufficient water for a cup or so of dry pasta. (Try out this Kitchen Trick so you don't have to focus to heavily on that boiling pot.) Next, chop up an onion and a cup or two of mushrooms. Add onion to the potatoes and saute until translucent then add a Tbsp. or two of butter and the mushrooms and saute. Once the pasta is nearly finished and each veggie is cooked as desired throw in a 1/4 cup of balsamic vinegar and simmer for a couple minutes before throwing the pasta and the veggies together in a bowl with additional olive oil, balsamic vinegar, salt and pepper - each to taste. Enjoy with friends and if feeling particularly hungry feel no shame in going to pick up a pizza or calling on in for delivery.

Tomato, Spinach, Mushroom and Chickpea Pasta Soup

This came together in the most perfect, beautiful way possible.

I somehow end up with a ton of things in my freezer, all.the.time.

There's all the 'once-a-month-cooking' that I'm still using because honestly, I like to cook things fresh, but having certain things in the freezer is a huge blessing.

There's always some beans because the canned variety aren't abundant in South Korea, so, I'm always putting a load in the slow-cooker and freezing about half.

There's always some homemade chicken broth because that's also great in the slow-cooker and home made broth is outstanding compared to powdered or store bought versions AND if you eat a chicken, why not get the most out of that bird!

There's always other random bits and pieces of only God knows what.

And the other night, a little bit of all that mess made for a most fabulously delicious dinner that way exceeded my expectations and which could be re-created...I think ^.~

Ingredients/Directions:

Since most of these are pre-made but still home made you may want to experiment, I'm sure by the end you could have something delectable and quite similar

Saute in a touch of oil one chopped Onion.  Add to the pot 3-5 minced cloves of Garlic, saute one minute before adding 2 Tbsp. Butter and 1 cup chopped Mushrooms. (If you don't want butter, no problem, I just believe that butter and mushrooms are a beautiful combination).  After a few minutes of sauteing these veggies together, add 1 cup home-made Chicken Broth, 1 cup Water (or 2 cups store bought broth ^.~), and 2 cups Tomato Sauce (I recommend the one linked here as it has a few added depths and flavors that really amp up this dish) and 1 cup Spinach Pesto - without cheese (or you can add chopped spinach toward the end of cooking and surely have an equally delicious experience). Bring to boil add one cup of Chickpeas (or one small can) and about a cup of Pasta (macaroni or another short style) continue to boil 10 minutes or until pasta is cooked to desired tenderness, add water if needed. Serve with toasted baguette slices, a glass of red wine and enjoy!

Easy Tomato and Alfredo Baked Pasta

Extended Shelf Life for: Alfredo Sauce

The expiration date on this Alfredo Sauce had long since passed...fortunately, I have a long history with using 'expired' foods, so I wasn't phased, but was in a bit of hurry to use that jar up and have a satisfying meal.

This isn't rocket science. It doesn't even really belong on a food blog, but I have developed a habit of keeping track of what comes out of my kitchen, what my brain comes up with in those moments I don't want to cook or am too impatient to wait for a more proper and creative meal. This one of them - boil pasta, mix with sauce, toss in a tomato or two, throw in some basil if you have it on hand, a small bit of mozzarella mixed into the pasta dish is nice and of course, top the dish with some cheese before throwing into to oven for 30 minutes or so when it'll be nice and golden, crispy, cheesy and delicious!

Pork and Lentil Stew - Remake

Leftover Pork and Lentil stew + Pasta + Cheese = a whole new Easy Pasta Bake

Pumpkin Kid and Almond Alfredo Noodles

I thought I was grabbing a cucumber. Turns out it's a Pumpkin Kid (direct translation from Korean to English). It's essentially a summer squash, although I don't know the specifics. Either way, it served it's purpose well in this relatively low-prep dish.

Ingredients/Directions:

Prepare spaghetti noodle or other noodle of choice. Dice one Pumpkin Kid, Onion and mince 2 cloves of Garlic, saute in olive oil until tender. Place frying pan ingredients into a food processor, add a handful of almonds and pulse. Add a touch of moisture with some heavy cream and pulse again until reaching desired consistency. Move back into pan, heat up the mixture and add more heavy cream and mozzarella (or other cheese) until reaching perfect noodle clinging consistency. Add noodles, mix and serve alongside home-made bread if you so choose ^.^

Easy Pasta Bake - Perfect for Friends

I swear, my cooking style is becoming marked by increasingly simple dishes ... must be the pocket-sized kitchen teamed with the demands of a Master's Degree and Lesson Planning for cute Korean children. Alas, I don't really mind. The foods still delicious. More or less made from scratch, always made in my kitchen and does a fine job of nourishing the body, taste buds and soul - what more could a girl ask for?

There's nothing particularly brilliant or inspiring about this dish. You make pasta. You saute mushrooms and onions. You pour in some sauce (may a quarter cup of pre-made sauce plus 4 peeled and chopped fresh/roasted tomatoes). You mix it all together. You toss in some cheese. You scoop the whole mess into a pan. You top with additional cheese. You bake until cheese is melty and golden.

Then you eat it.

You enjoy it.

You share it with a friend

who kindly cared for you dog

so you could go play at Everland.

That's how this recipe works.

End things sweetly with Browned-Butter Brownies

and you enter a food heaven.