Orzo salad with lemon, chicken & fresh basil

1 lb dry orzo pasta - cooked al dente (7min in) about 6 C beef broth.
Drain pasta & stir. Put in large bowl, stir & let cool.
Gently stir in:

1 (16oz) can drained garbanzo beans
1 (13oz) can shredded chicken breast
Fresh basil - Chiffonade
Red wine vinaigrette (below)
Salt & pepper to taste


Red wine vinaigrette (adapted from giada de laurentis):
1/2 C red wine vinegar
1/4 C fresh lemon juice
2 tsp. honey
2 tsp. salt
3/4 tsp. freshly cracked pepper
2 chopped shallots

Blend above ingredients together in blender & drizzle in Extra Virgin olive oil (about 1 C). Pour over pasta etc & toss the salad.
Chill for as long as you want - but note that the basil will turn black where cut. :( Serve at room temperature.

Creamy Quinoa Mac & Cheese

My kids LOVE macaroni & cheese. and even though I buy the more natural/organic boxes, I still feel guilty making something that is so processed all the time. so I keep trying new homemade mac & cheese recipes. I've been buying the Quinoa pasta lately because it's supposed to be good for you - it actually tastes quite delicious! I can't really taste the difference compared to regular semolina pasta. It just cooks faster than the regular stuff, but even tricked the hubs who is naturally resistant to all my "trying to be healthier" food changes.

  

Here's what we are eating tonight at my house. It's in the oven now!

...uh, a bit of 'processed cheese food' is better for you than full-on mac from a box, right? 

Preheat oven to 400˚ F.

• 2 cups dry quinoa macaroni elbows

• 3 TB butter
• 2 TB flour
• 2 C milk (I used "so delicious" coconut milk beverage - plain)
• 1 tsp mustard powder
• fresh cracked black pepper
• a few dashes turmeric (gives it a nice yellow color)
• 6 oz shredded cheddar cheese (or any combo of shredded cheeses)
• 2 oz neufatchel cheese
• 4 oz smoked gouda (cut up nice & small)

Cook the macaroni for 6-9mins, drain.
Meanwhile, make the sauce. melt butter, whisk in flour until smooth. slowly add in milk while wisking to avoid LUMPS. cook over medium heat for a couple minutes, add mustard powder, black pepper & cheeses; stir while the cheeses melt into deliciousness.
Drain pasta & pour into baking dish. Pour cheese sauce over macaroni & mix until coated. Bake in 1.5qt-2qt dish for 20mins.

(adapted from this recipe at allrecipes)

Southwest Chicken Pasta Salad

I took this salad to Crystal beach the other day. I got it from Cooking light, a nice fun summer salad to take on the go!
1/2 pound uncooked penne rigate
2 cups shredded Chicken(seasoned with parsley,lemon,garlic,thyme)
1 cup fresh corn kernels
3/4 cup shredded sharp cheddar cheese
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1/2 cup chopped plum tomato (2 tomatoes)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/2 teaspoon salt

Preparation
Cook pasta according to package directions. Drain and place in a large bowl. Add Chicken and next 5 ingredients (through tomato); toss well to combine. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Rigatoni Mediterranean

This is from the July 2007 issue of Cooking Light magazine.

Ingredients:
1 pound uncooked rigatoni
1/4 cup olive oil
5 1/2 cups diced eggplant peeled
6 garlic cloves minced
2 cups sweet onions
1 large zuchinni thinly sliced
3/4 cup green onions (may be omitted)
1/4 cup fresh chopped basil
1 t Italian seasoning
1/2 t salt
1/2 t pepper
1 28 oz can of crushed tomatoes
2 cups shredded mozarella
cooking spray
1/2 cup grated parmesan cheese

Preheat oven to 350. Cook pasta, drain and set aside. Heat 2 T of olive oil in a large pan. Add eggplant and saute 6 minutes or until lightly browned. Drain on a paper towel lined plate.

Heat remaining 2 T of olive oil. Add the garlic and cook for 30 sec. Add the onion, zucchini and green onions and cook for 6 min. Add the spices, basil and tomatoes. Boil and than simmer for 15 minutes.

Combine pasta, eggplant and tomato mixture in a large bowl. Add the mozzarella and mix. Transer to a 13 x 9 baking dish coated with cooking spray. Sprinkle evening with parmesan cheese. Cover and bake at 350 for 15 minutes. Uncover and bake an additional 5 minutes.

Let sit for 10-20 minute sto allowing flavors to meld.

Yeld 10 servings