Connolly Kitchen

Our family cookbook


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Lemony Orzo with Roasted Vegetables

roasted vegetable orzo

Adapted Slightly from Ina Garten

Ingredients:
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Directions:
Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

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Cake Batter Fudge

cake batter fudge

Adapted Slightly from Make Bake Celebrate

Ingredients:
2 cups white or yellow cake mix
2 cups powdered sugar
1 stick butter cut into four pieces
1/4 cup milk
2/3 cup white chocolate chips
Sprinkles (optional)

Directions:
1. Line a 8×8 baking dish with foil, very lightly grease foil.
2. In a large microwave safe bowl mix together cake mix and powdered sugar until completely blended. Add in milk and butter.
3. Microwave for 2 minutes. You butter should be almost completely melted, if not stick it in for a bit more.
4. Stir together until blended, it will be a thick consistency. Then fold in your white chocolate chips. The hot batter will melt them as you stir. Be sure to keep stirring and folding until you can’t see any more chocolate chips.
5. Press the fudge batter in the foiled lined dish, smooth out with spatula.
6. Add sprinkles on top.
7. Let chill for up 30-60 minutes. Then lift foil out pull back, add icing and sprinkles if doing so, and cut into 1 inch squares.


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Baked Macaroni and Cheese

mac and cheese

Adapted Slightly from the Joy of Cooking

Ingredients:
2 cups (8 ounces) elbow macaroni or other pasta
3 tablespoons butter – divided plus extra for greasing pan
2 tablespoons flour
2 cups whole or skim milk
1/2 onion, minced
1 bay leaf
1/4 teaspoon paprika
2 tsp. Worcestershire sauce
3 cups grated sharp Cheddar or Colby cheese, divided
Freshly ground black pepper
1/2 cup fresh bread crumbs

Directions:
Bring 6 cups water and 1 1/2 teaspoons salt to rolling boil in medium saucepan. Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl.

Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in milk. Stir in onion, bay leaf and paprika. Simmer gently, stirring often, 15 minutes. Remove from heat and stir in 2 cups cheese. Season to taste with salt and pepper. Remove bay leaf.

Stir in macaroni. Pour half of mixture into greased, deep 1 1/2-quart baking dish and sprinkle with half of remaining cheese. Top with remaining macaroni and remaining cheese.

Melt remaining 1 tablespoon butter in small skillet over medium heat. Add bread crumbs and toss to coat. Sprinkle buttered crumbs over top of macaroni.

Bake at 350F. until bread crumbs are lightly browned, about 30 minutes. Let stand 5 minutes before serving.