A few months back, while we were still preparing to move, I ended up finding a huge pile of magazines, printed out recipes, and scraps of paper with recipes written down on them. The pile was so big that Joel was actually quite flustered that we had to move it across the country!
|This is only a small fraction of what the pile was!|
And so I’ve been slowly going through them all – ripping out the recipes I want from magazines, and organizing everything. I decided to organize by season, seeing as how that might help me as I’m trying to make our menu for the week. Someday I will make this fancier, but for now, this is doing the trick really well! How do you organize your recipes?
|Ugly, but functional!|
This is one such recipe that I’ve hung on to for a while now. The recipe comes from a little booklet of recipes I won as a door-prize at a Pampered Chef party I went to a while back. It’s a great one-pot recipe, perfect for any season really. It turned out really creamy, suprisingly light, and had really great flavor. We used mini farfalle for the pasta, because Ladybug actually gets quite ticked if she sees me cutting her food into bite-size pieces (she IS a big girl now, you know!) and I like this size because its the perfect size for her. However, it is also the perfect size to suck up tons of sauce, so I would suggest using something a little bit bigger. Also, next time I make this I think I will throw some peas and corn in there, too!
Creamy One Pot Pasta (Pampered Chef)
Yield: 6 servings
4 large garlic cloves, minced
1 jar (7oz) sun-dried tomatoes
3 cans (or 5 1/4 cups) chicken broth
1 lb pasta
2 medium carrots, peeled and chopped
1 head broccoli (2 cups small florets)
4 ounces reduced fat cream cheese (Neufchatel), cubed.
1/4 tsp salt
1/2 tsp pepper
In a large saute pan, heat 1 tbsp of the oil from the sun-dried tomatoes.
Sautee the garlic for 1 minute, until fragrant, stirring occasionally.
Add the broth to the pan and increase the heat to high. Cover and bring to a boil.
Stir in the pasta, cover and let simmer for 8-10 minutes, or until the pasta is almost cooked but still firm.
Meanwhile, cut the broccoli into florets and the carrots into coins.
Drain sun-dried tomatoes and slice into thin strips.
When the pasta is almost done, add the carrots, broccoli, sun-dried tomatoes, cream cheese, salt and pepper to the pan, stirring until the cream cheese is melted.
Reduce the heat to medium, cover, and cook an additional 2-4 minutes, or until the vegetables are tender.
Serve immediately, topping with parmesan cheese, and additional salt and pepper if desired.