Today is National Lasagna Day.

You don’t necessarily need meat to make an amazing tasting lasagna. The trick to serving your lasagna all in one piece is letting it sit for 15-20 minutes before slicing. It will still be hot and will come out intact.

Vegetable Lasagna

1. Preheat oven to 350 degrees F. Grease a 9 x13 lasagna pan.
2. Cook the noodle in a large pot of boiling water until al dente. Drain and rinse with cold water.
3. In a large saucepan add the oil and cook the mushrooms, green peppers, onion, zucchini and garlic.
4. Stir in pasta sauce and basil and bring to a boil. Reduce heat and simmer 15 minutes.
5. In another bowl mix together ricotta, 2 cups mozzarella cheese, and eggs.
6. Layer half the noodle on the bottom of the pan. Top with 1/2 the cheese mix, 1/2 the sauce and 1/2 the parmesan cheese.
7. Top with remaining noodles then follow up with the remaining cheese mix, sauce, parmesan and the last 2 cups of mozzarella cheese.
8. Bake uncovered for 40 minutes and let stand 15 minutes before serving.

I’m spending the next week up in Northern Ontario in a cottage with 6 adults and 4 kids.  The standard fare of hot dogs, burgers and steak will definitely be available as well as a green salad or two.  One thing about being on a vacation is you don’t want to spend all your time cooking so this salad is perfect.  Double, triple, quadruple it and you are feeding the masses and spending little time in the kitchen.  And it’s not your typical boring summer salad.  Add some grilled chicken and its a meal perfect after a long day of hiking, canoeing, swimming or lounging on the dock that you have all the time in the world to do.  Enjoy!

You need:

Cook the pasta in a large pot of boiling water until just al dente.  While it’s cooking chop the basil, oregano and red onion.  You want about a 1/4 cup of each of the herbs.

Place the cheese in a medium sized bowl. I really like the flavour  of the fetas that already come mixed with herbs and spices.  This one is a garlic and herbs.

Add the onion.

Then the herbs.

Drizzle in the olive oil.

Mix everything together well.

Drain the pasta and place it in a large serving bowl.  While it’s still hot add the cheese mixture.

Stir it together well.  Since the pasta is still warm it slightly melts the cheese giving the salad a creamy texture.  It also softens the onions.

Stir in the olives.

This salad can be served warmed or you can refrigerate it until you need it.  Just make sure to give it a good stir before serving.

Greek Pasta Salad

1. Cook the pasta until al dente in a large pot of boiling water.
2. While the pasta is cooking combine the remaining ingredients except the olives in a large bowl.
3. Drain the pasta and immediately add the cheese mixture. Mix together well.
4. Stir in the olive.
5. Refrigerate for 1 hour or serve warm.

Today is National Frozen Yogurt Day, National Cheese Day and National Cognac Day.

Four Cheese Macaroni

1. Preheat oven to 350 degrees F. Grease a 2 1/2 qt casserole dish.
2. Cook pasta in a large pan of boiling salted water until al dente, 8-10 minutes. Drain and return to the pot.
3. Stir in the melted butter.
4. Combine all the cheese in a bowl.
5. To the macaroni add the half and half, 1 1/2 cups of the cheese, the cream cheese and eggs. Stir together well and season with the nutmeg, salt and pepper. Pour into the prepared dish.
6. Sprinkle the remaining cheese on top and bake in the oven for 35 minutes or until bubbling around the edges.
7. Turn on the broiler setting of your oven and broil 5 minutes longer until top is golden and crunchy.

Today is National Spinach Day.

Spinach and Cheese Manicotti

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine ricotta, spinach, onion and egg. Stir in the parsley, pepper and garlic powder.
3. Mix in 1 cup mozzarella, 1/4 cup Parmesan and ¼ cup Romano cheeses.
4. In a separate bowl, stir together spaghetti sauce and water.
5. Spread 1 cup sauce in the bottom of a 9×13 inch baking dish.
6. Stuff shells with the ricotta mixture, and arrange in a single layer in the dish.
7. Cover with remaining sauce then sprinkle with remaining mozzarella, Romano and Parmesan.
8. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.

Today is National Ravioli Day and National Bock Beer Day.

This sauce can be used over any kind of pasta but for a heavier dish used cheese or meat filled shapes like ravioli and tortellini.

Walnut Sauce Recipe for Ravioli

1. In a large pot of boiling, salted water add the ravioli and cook until tender. Drain.
2. In another saucepan melt the butter over low heat.
3. Add the flour and stir until lightly brown coloured.
4. Add the milk, stirring as you do to help break up any lumps.
5. Season with salt and pepper and continue cooking until sauce begins to thicken. Add the walnuts.
6. Cook a few minutes longer to heat up the walnuts.
7. Carefully stir in the pasta so as to not break it apart.

Today is  National Tortellini Day.

Try your hand at making these from scratch.

Homemade Tortellini in a Mushroom Cream Sauce

Mushroom Sauce

1. In a large bowl mound the flour and create a well in the centre.
2. Pour the 3 large eggs into the well and stir with a fork until the egg is well mixed within the flour.
3. Knead dough on a floured surface for about 10 minutes until dough is smooth and elastic.
4. Put dough in a bowl and cover with plastic wrap. Let it sit for 30 minutes at room temperature.
5. In another bowl combine the cheeses and eggs and blend well.
6. Working with a quarter of the dough at a time, using a pasta machine or rolling pin, roll out the dough until 1/8” thick.
7. Using a 3” inch round cookie cutter cut out as many circles as you can with each piece of dough.
8. Place a tsp of the cheese filling in the centre of a circle of dough. Brush the edges of the dough with oil and fold one side over to make a half moon shape. Press the seams together to seal.
9. Pull the two ends together to make a circular tube of pasta. Wrapping it around your finger may also help. Press the ends together well to help keep the shape.
10. Place each tortellini on a baking sheet lined with parchment and store in fridge until ready to use. They can be stored this way for up to 1 week.
11. Bring a large pot of salted water to a boil. Add the pasta and the oil.
12. While the pasta is cooking melt the butter in a skillet over low heat. Add the garlic and mushrooms cooking until tender 5-6 minutes.
13. Season with salt and pepper. Add the cream, milk and cornstarch, stirring regularly until thickened 3-5 minutes.
14. Drain the pasta and serve with the sauce on top.

Today is National Pizza Pie Day.

Change the filling into any combination you prefer on your pizza.

Pizza Pie

1. Sift the flour into a bowl and mix in the butter. Stir in 1 cup of the cheese and then make a well in the centre
2. Pour milk into the well and mix it all together to form a soft ball of dough.
3. On a floured surface knead the dough lightly then roll out into a 15 inch round circle.
4. Place the dough center in a round baking pan, with the sides draping evenly.
5. In a bowl mix together the salami, vegetables and sauce. Spoon this into bottom of dough covered pan.
6. Fold edges over into middle of dough leaving a small opening in the centre. Sprinkle with remaining cheese.
7. Bake in middle of 400 degree F oven until risen and golden about 30-35 minutes.

Today is National Fettuccine Alfredo Day.

Feel free to omit the chicken and add shrimp or vegetables to this recipe.

Chicken Fettuccine Alfredo

You need:

Spread foil on baking sheet and spray with cooking spray. Preheat oven to 400 degrees F.

In a small bowl mix together the garlic powder,onion powder and black pepper.

Place chicken on foil and sprinkle seasoning mix on both sides. Cover with more foil and bake in oven 30-35 minutes or until juices run clear.

You want the chicken covered so as to poach the meat as opposed to baking it.  You want the chicken to remain white to keep with the creamy appearance of teh dish.

Dice the cooked chicken and set aside.

Bring a large pot of water to a boil and add the fettuccine.

I leave it standing upright and the heat of the water will slowly soften it and it will drop into the boil.

Now on to the stars of the show.

While the pasta is cooking, melt the butter into the cream in another saucepan.  Season with salt and pepper.

Add the cheese in batches, stirring it while it melts. 

Once the all the cheese has been added and melted add the chicken to heat up again.

Drain the fettuccine.

Add the pasta to the sauce and stir well to coat.

Transfer to bowl.

Garnish the dish with a sprinkling of parsley and some cheese shaving.

Decadent.  The most important food groups out there: cheese, butter and cream.

Chicken Fettuccine Alfredo Full Recipe

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.
2. Mix together garlic, onion and pepper and season both sides of chicken before placing on pan. Cover chicken with more foil.
3. Bake the chicken for 35 minutes then remove foil and continue baking another 15 minutes or until juices run clear. Let cool then cut into cubes.
4. Bring a large pot of water to a boil. Add the pasta and cook until al dente 8-10 minutes, drain.
5. While pasta is boiling melt butter into the cream in medium saucepan over low heat. Add the salt and pepper.
6. Increase heat to medium and add the cheese, stirring until melted. Add the chicken and stir until heated through.
7. Add the pasta and thoroughly coated with sauce.

Today is National Spaghetti Day.

You need:

Dice up the onions and red pepper.  Mince your garlic.  I’m a believer in not slaving away in the kitchen so I tend to use garlic from a jar of already minced cloves.  It comes it super handy, can be used in an instant, plus the juice is great drizzled on salads, soups, veggies and more.

Add the oil to your pan.

Add the ground beef.  Break it up into smaller pieces with your spoon.

You want the meat to be completely cooked and just starting to brown.

Add the onions and red peppers and cook until they just start to get tender. 

Stir in the garlic.

Add the tomatoes.

And your basil, oregano, salt and pepper. 

Mix it all together well.  Here is where I decide if I want to use the tomato past or not.  If it’s a little too runny like it is here I’ll add a tablespoonful just to thicken it up.

Simmer on medium heat for 10-15 minutes.

While the sauce is simmering, bring a pot of water to a boil and start cooking your pasta.

Once it is cooked to your liking (some like a bite to their pasta, others prefer mushier) drain off the hot water.

Mix together several scoops of sauce and pasta in a bowl and sprinkle with cheese. Enjoy!!

Spaghetti Bolognese

makes 4 servings

1. In a skillet heat oil over med-high heat. Add the oil.

2. Saute the ground beef, breaking it up into small pieces using the back of your spoon, until cooked through and beginning to brown.

3. Add the onions and peppers and continue cooking until the onion begin to get translucent.

4. Add the garlic and stir for 2 minutes. Add the tomatoes, paste (if using) and spices stirring it all together nicely. Reduce the heat and let simmer for 10-15 minutes.

5. Meanwhile bring a large pot of water to a boil and add spaghetti. Cook until tender, then drain completely.

6. Pour the spaghetti into the pan of sauce and mix well. Sprinkle with cheese and serve. Enjoy!

Today is National Pasta Day and 4 Prunes Day.

Oh my! There are so many things you can do with pasta. I’m a huge fan of cream sauces so here is a nice light alternative to Alfredo.

Spaghetti Carbonara

serves 4.

1. Fill a large soup pot with cold water and add a handful salt. Stir and taste; it should taste like seawater. Cover the pot and heat the water until it boils.
2. Add the diced bacon to a cold sauté pan and cook slowly over a low heat for 10 to 15 minutes or until crisp. Remove bacon from pan and drain on paper towels.
3. Drop the spaghetti into the boiling salted water and cook according to package instructions, about 6 to 9 minutes or until al dente, or tender but still firm to the bite.
4. While the pasta cooks, combine the eggs, cheese, cream and olive oil in a bowl and beat with a whisk until completely mixed.
5. Drain pasta, toss with the egg and cream mixture, and then add the cooked bacon and chopped parsley. Serve right away, with additional grated cheese if desired.