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  #1  
Old 09-27-2015, 04:29 PM
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Default Cascasoon

This has been called Jewish mac and cheese, and a comfort food. We like it a lot and will do it again soon.

Cascasoon

Acini De Pepe (or Israeli Cous Cous) with Butter and Chickpeas

1 onion chopped (about 1/2 cup) (I used a 1 cup.)

1/4 cup vegetable oil (I used 3 T. olive oil)

One 16 ounce package of Acini De Pepe
(pepper corn-size pasta)
or Israeli couscous

3/4 cup dried chickpeas, soaked overnight - I use a cup.
or for 6-8 hours and drained, or one 15 1/2 ounce
can chickpeas drained

1 1/2 T salt (I used a teaspoon.)

1/4 cup butter cut into pats

1/2 pound Muenster cheese, grated (optional) ---- a must!

1. In a medium saucepan, saute the onion in the vegetable oil
over medium heat for 6-8 minutes, or until translucent. Add the
acini de pepe until the pasta turns brown - 4 to 5 minutes.

2. Add the chickpeas, salt, and 3.5 cups water. Bring to boil.
Reduce the heat to low and simmer, covered, for about 25 minutes.

3. When the water is absorbed, add the pats of butter and toss gently.
If you like, you can pour the cascasoon into a baking dish and top with
cheese. Then bake, uncovered in an oven preheated to 350 degrees F.
for 10 minutes, or until the cheese melts.

Sauté the onions in oil

[IMG][/IMG]

Toast the pasta

[IMG][/IMG]

Add the beans and water and cook....

[IMG][/IMG]
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  #2  
Old 09-27-2015, 04:34 PM
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Default Re: Cascasoon

Baked off with butter and cheese added.

[IMG][/IMG]

The Money Shot

[IMG][/IMG]
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Old 09-27-2015, 08:03 PM
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Default Re: Cascasoon

Looks yum annd, I'm just getting into winter food.
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  #4  
Old 09-27-2015, 09:16 PM
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Default Re: Cascasoon

I am SO making this!

Never heard of that pasta before, but it's going to be one of my favorites!

Lee
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  #5  
Old 09-27-2015, 10:56 PM
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Default Re: Cascasoon

You shouldn't have a problem finding Acini de Pepe in Boston. Barilla makes it but only a few stores carry it here. Israeli cous cous is easier to find, I've found.
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Old 01-08-2017, 09:53 PM
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Default Re: Cascasoon

I did this this evening. I should have topped with more cheese.
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  #7  
Old 01-09-2017, 08:04 AM
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Default Re: Cascasoon

I'm glad you bumped this up, John, as I'd forgotten about it.

As it happens, I just recently bought my first box of Acini de Pepe pasta to put in my Italian Wedding Soup. Good stuff! Never gets soggy!

Lee
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  #8  
Old 01-09-2017, 12:12 PM
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Default Re: Cascasoon

I like the pasta and dish a lot.

I have to make soup for 40, soon, and will look into the wedding soup.
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Old 01-09-2017, 12:23 PM
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Default Re: Cascasoon

I use Acini De Pepe (little pasta balls) to make Italian Sweet Pie for Easter. I have cooked pastina and added butter and cheddar cheese for a quick easy on the tummy meal. Will have to try Acini De Pepe and cheese.
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Old 01-09-2017, 01:02 PM
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Default Re: Cascasoon

I'm not a big fan of garbanzo beans but they are good in this pot.

I use less oil - olive oil, more onions, and more cheese next time.
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Old 12-22-2017, 05:19 PM
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Default Re: Cascasoon

I made this the other night as I knew Peter would be stopping by after work.

I used Goya beans and they appeared to be a quality bean. I also used acini de pepe this time and it was excellent. The chase I bought in slices so just topped the dish with them instead of the shred.
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  #12  
Old 12-22-2017, 08:50 PM
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Default Re: Cascasoon

Oh, forgot about this - looks fantastic!

Chase is a type of cheese?

Lee
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Old 12-22-2017, 11:04 PM
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Default Re: Cascasoon

I really need to proof read better - this new computer is horrible with spell check and my tying ability. Chase = cheese and the cheese is munster.
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Old 01-26-2018, 02:59 PM
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Default Re: Cascasoon

wellll,,, I need to concoct something for the cheesy end - luv' muenster but my low fat diet won't take it ...

dunno - pureed cottage cheese?
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Old 01-26-2018, 09:42 PM
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Default Re: Cascasoon

Reduced fat shredded mozzarella.

Lee
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  #16  
Old 01-26-2019, 05:00 PM
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Default Re: Cascasoon

Here's last night's offering.
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  #17  
Old 01-26-2019, 06:36 PM
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Default Re: Cascasoon

I'm putting this in my Friday-nights-during Lent folder.

Lee
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  #18  
Old 02-19-2019, 07:24 PM
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Default Re: Cascasoon

Oh. My. God! Talk about comfort food!

This buttery, cheesy, rich goodness is the ultimate! I almost went back for another helping, but I resisted. (taking some for lunch tomorrow)

I made it just the way you do, John, except I added some garlic powder when I added the butter.

Spectacular!

And the fact that it's a one-pot meal makes it even more of a superstar!

Lee

Before cheesing

Name:  Cascasoon 1.JPG
Views: 45
Size:  160.1 KB


After cheesing

Name:  Cascasoon 2.JPG
Views: 45
Size:  138.4 KB

Plated

Name:  Cascasoon 3.JPG
Views: 45
Size:  158.2 KB
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  #19  
Old 02-19-2019, 08:00 PM
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Default Re: Cascasoon

Quote:
Originally Posted by QSis View Post
Oh. My. God! Talk about comfort food!

This buttery, cheesy, rich goodness is the ultimate! I almost went back for another helping, but I resisted. (taking some for lunch tomorrow)

I made it just the way you do, John, except I added some garlic powder when I added the butter.

Spectacular!

And the fact that it's a one-pot meal makes it even more of a superstar!

Lee

Before cheesing

Attachment 30755


After cheesing

Attachment 30756

Plated

Attachment 30757
You used muenster?
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  #20  
Old 02-19-2019, 09:01 PM
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Default Re: Cascasoon

Quote:
Originally Posted by lilbopeep View Post
You used muenster?
Yup! Nice and gooey!

Lee
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asini de pepe, cascasoon, chickpeas, muenster cheese

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