Hot Spinach Parmesan Dip

We had lots of Parmesan leftover from having a block with no rind, and then needing a rind and still having a whole block left. I thought this was a good way to use it up.

Recipe taken from here.

Ingredients:

  • 2 tsp olive oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 20 oz frozen spinach, thawed via the microwave and with the water squeezed out
  • 1/4 cup milk
  • 8 oz cream cheese
  • 1 cup Parmesan cheese
  • 1 cup Mozzarella cheese
  • 1 tsp black pepper
  • 1 tsp paprika

Directions:

1) Heat the oven to 425F.

2) Heat the oil in a LARGE pan to medium heat.

3) Add the garlic and onion and cook for 5 minutes or until lightly browned.

4) Add the spinach to the onion mixture and coo for 2-3 minutes.

5) Add the milk and cream cheese.

6) Remove from the heat.

7) Add the Parmesan, Mozzarella, pepper and paprika and mix.

8) Spray a baking dish with cooking spray.

9) Pour the dip into the pan.

10) Heat for 20 minutes or until golden brown around the edges.

11) Serve with baguette slices.

Creamed Corn and Spinach Dip

Lemon Orzo with Mushrooms

I still have tons of orzo left and I’m going to have to find more and more ways to use it up.

Recipe taken from here, with some changes.

Ingredients:

  • 1/2 TBSP butter or oil
  • 1 onion, chopped
  • 6 oz mushrooms, quartered
  • 5 cloves of garlic, chopped
  • 3/4 cup vegetable broth/stock
  • 3/4 cup water
  • juice and zest of 1 lemon
  • 1 tsp dried rosemary
  • 2/3 cup orzo
  • salt

Directions:

1) Heat the butter or oil in a pot.

2) Add the onion, mushrooms, garlic and cook for about 10 minutes, or until the onions and mushrooms are soft.

3) Add the vegetable broth/stock, water, lemon juice, lemon zest, rosemary and bring to a boil.

4) Add the orzo and salt and cook for 10 minutes.

5) If the water is not evaporated, strain the pasta before serving.

Lemon Orzo with Mushrooms 002

Lemon Pasta

Another take on lemon pasta, the past one had other flavors like mustard and parsley, however this was all lemon and Parmesan which made it more lemon-y to me. Recipe taken from here.

Ingredients:

  • 540g pasta (nearly a whole bag)
  • water
  • 2 lemons, zested and juiced
  • 2/3 cups Parmesan cheese
  • 2/3 cups olive oil
  • salt and pepper
  • 1 TBSP dried basil

Directions:

1) Cook the pasta in salted water until cooked though.

2) When straining the pasta, reserve 1 cup of the water.

3) Mix the lemon zest, lemon juice, parmesan cheese, olive oil, salt and pepper and basil.

4) Mix with lemon juice with the pasta and slowly add the pasta water until it is cohesive.

5) Serve with extra pepper, dried basil and Parmesan cheese, if desired.

Lemon Pasta 005

Parmesan Garlic Orzo

I had a box of orzo sent from America when I asked for risotto, so oh well.

Recipe taken from here.

Ingredients:

  • 1 cup uncooked orzo
  • water
  • 1/4 cup butter
  • 2 TBSP garlic, chopped
  • 1/2 cup Parmesan cheese
  • 2 TBSP milk
  • salt and pepper
  • parsley

Directions:

1) Cook the orzo in the salted water and drain.

2) Melt the butter in the large pan.

3) Add the garlic and cook until browned, about 3-5 minutes.

4) Add the orzo, Parmesan cheese, milk, salt and pepper, and parsley.

5) Serve with whatever you like–I did with braised tofu.

Some food, Gwangju, Naesangjan, and more food 015

Italian Wonderpot

I don’t know how ‘Italian’ this is but it’s great. I made a smaller version because I was almost out of pasta, but added more spices. Recipe taken from here.

Ingredients:

  • 2 cups water
  • 6 oz uncooked pasta
  • 1 TBSP olive oil
  • 2 tomatoes, diced
  • 1 bag of spinach, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 TBSP dried basil
  • 1 TBSP dried oregano
  • 1/2 TBSP red pepper flakes
  • salt and pepper
  • Parmesan cheese
  • parsley

1) In a large pot, bring salted water to a boil.

2) Add everything to the pot and cook for 10-15 minutes, until the pasta is cooked and some of the water has evaporated.

3) Top with cheese and parsley, if desired

Italian Wonderpot 005

Paula Dean’s Pasta Salad

Who doesn’t love Paula Dean? Maybe diabetics. Regardless, this one doesn’t seem too bad for you. Recipe taken from here.

Ingredients:

  • 1 bag of pasta, 500g
  • water
  • salt
  • 2 cups of cherry tomatoes, halved
  • 1/2 cup mushrooms, chopped
  • 1 jar of olives, water drained
  • 1 green pepper, chopped
  • 1/2 cup mayonnaise
  • 1 cup of balsamic vinaigrette dressing
  • 1 TBSP sugar
  • pepper
  • Parmesan cheese

Directions:

1) Cook the pasta in salted water until done.

2) Drain and let cool.

3) Add the cherry tomatoes, mushrooms, olives and green pepper.

4) Mix the mayonnaise, balsamic vinaigrette dressing and sugar.

5) Add the dressing and pepper and mix before serving (I made the veggies and pasta before work and added the dressing when I got home so it was not too soggy).

6) Top with Parmesan cheese.

Paula Dean Pasta Salad 001

Oregano Orzo

I asked for risotto, but I got orzo from my mom instead. I’ve never cooked with it so I’ve found a few recipes that I’m trying. In this one I left in the garlic, when the recipe says to take it out because why not?

Ingredients:

  • 1/2 cup uncooked orzo
  • water
  • salt
  • 2 TBSP olive oil
  • 2 cloves of garlic, sliced
  • 1/2 cup cherry tomatoes, halved
  • 2 TBSP lemon juice
  • 2 TBSP oregano
  • pepper

Directions:

1) Cook the orzo in salted water.

2) Drain and let sit.

3) Heat the oil in a large pan to low-medium heat.

4) Add the garlic and cook until it begins to brown, 3-5 minutes.

5) Remove from the heat and add the tomatoes, lemon juice, and oregano.

6) Add the orzo and pepper, mix and serve.

Orzo and Oregano 004