Connolly Kitchen

Our family cookbook


Leave a comment

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.

Advertisements


Leave a comment

Pasta Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

lemon green bean salad

Adapted from Cooking Light

Ingredients:
8 ounces uncooked gemelli or other short twisted tube pasta
1 cup (1 1/2-inch) cut haricots verts (about 4 ounces)
1/2 cup chopped shelled pistachios
2 tablespoons fresh thyme leaves, divided
2 tablespoons grated lemon rind, divided
Juice of one lemon
1 tablespoon minced shallots
2 tablespoons Champagne or white wine vinegar
3 garlic cloves, crushed
5 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 ounce shaved fresh Parmesan cheese (about 1/3 cup)

Preparation:
1. Cook the pasta according to package directions, omitting salt and fat. Add haricots verts during the final 2 minutes of cooking. Drain and rinse pasta mixture under cold water; drain well.
2. Place the pasta mixture, pistachios, 1 tablespoon thyme, and 1 tablespoon lemon rind in a large bowl; toss gently to combine.
3. Combine remaining 1 tablespoon thyme, remaining 1 tablespoon lemon rind, shallots, juice of a lemon, Champagne or white wine vinegar, and garlic in a small bowl, stirring well with a whisk. Gradually add olive oil, stirring constantly with a whisk. Add salt and black pepper; stir with a whisk. Drizzle over pasta mixture, and toss gently to coat. Top each serving with Parmesan cheese.


Leave a comment

Lemon Fusilli with Spinach and Tomatoes

lemon fusilli
Adapted slightly from Ina Garten

Ingredients:
1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
2 lemons
1 teaspoon Kosher salt
1 teaspoon pepper
1 pound dried fusilli pasta
1/2 pound baby spinach
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Directions:
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 1 lemon, the juice of 2 lemons, salt and pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, and tomatoes. Toss well, season to taste, and serve hot.


Leave a comment

Orzo Salad with Spicy Buttermilk Dressing

spicy buttermilk orzo
Adapted slightly from Cooking Light

Ingredients:
1 cup uncooked orzo
1 cup frozen whole-kernel corn
12 cherry tomatoes, quartered
1 red onion, diced
1 (15-ounce) can black beans, rinsed and drained
1/4 cup low-fat buttermilk
3 tablespoons chopped fresh cilantro, divided
3 tablespoons fresh lime juice
2 tablespoons light sour cream
2 tablespoons mayonnaise
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
1 peeled, cubed avocado

Directions:
1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Sautee red onion until softened. Add corn until warm. Place orzo, onion, corn, tomatoes, and beans in a large bowl; toss.
2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado.
Serves 4.


Leave a comment

Vodka Cream Pasta

Vodka Cream Pasta
Adapted from Rachel Ray

Ingredients:
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Directions:
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.