NCT Cooks Challenge 25 - Oct 22 - Nov 1 PASTA!

SilverSage

SilverSage

Resident Crone
While Vera's busy..................

1. Pasta (unstuffed, filled or otherwise layered)
2. Duck
3. Something from the ocean/pond/lake/stream/river/puddle
4 Ground Cow
5. Smoked Pig
6 Cream
7 Your favourite spice
8 Your favourite herb
9 Stew
10. Middle Eastern
11. Chinese
12. Seasonal vegetable of your choice (must be 'in' season)



#1 Pasta (unstuffed, filled or otherwise layered)

In honor of Red Gravy, we all get to play with our PASTA!

__________________
 
Re: NCT Cooks Challenge 25 - Oct 22 - Nov 1

Hmmmm, QBro just mentioned last night that he had a hankering for stuffed manicotti!

I'll see if I can get that in for this next week - cool!

Lee
 
Re: NCT Cooks Challenge 25 - Oct 22 - Nov 1

To be clear, when it says "(unstuffed, filled or otherwise layered)" it means:

unstuffed -OR- filled -OR- otherwise layered

Pretty much any pasta dish, right?

Current punctuation makes it read as "it shoud be unstuffed" BUT (comma) can be filled or layered. Yet filled is stuffed right?
 
Re: NCT Cooks Challenge 25 - Oct 22 - Nov 1

It means any pasta. Ravioli, shells, lasagne, linguine, orzo,.................

Any shape or size.
 
Re: NCT Cooks Challenge 25 - Oct 22 - Nov 1

If memory serves correctly, this particular version was meant to simply be pasta, no filling, so stuffing, no layering. Just pasta. Pretty sure there was a stuffed, layered and filled version already.. Challenge #7
 
Re: NCT Cooks Challenge 25 - Oct 22 - Nov 1

Trader Joe’s Garlic & Basil Linguine topped with Trader Giotto’s Alfredo Sauce & fresh grated Italian cheese and side salad (dressed with Good Seasons Italian dressing – mixed with apple cider vinegar, whole grain Dijon mustard, flaxseed oil and chili oil).

garlic_basil_linguine_alfredo_102310_P1060566.JPG
 
Last edited:
Re: NCT Cooks Challenge 25 - Oct 22 - Nov 1

Sorry to be a PITA but could you put Pasta in the thread title please. Thank you.
 
Looks really good Peeps! I made Spaghetti and meatballs.
 

Attachments

  • spaghetti-and-meatballs.jpg
    spaghetti-and-meatballs.jpg
    83.5 KB · Views: 232
Re: NCT Cooks Challenge 25 - Oct 22 - Nov 1

VeraBlue said:
If memory serves correctly, this particular version was meant to simply be pasta, no filling, so stuffing, no layering. Just pasta. Pretty sure there was a stuffed, layered and filled version already.. Challenge #7
Click to expand...

Oh, okay. Got it!

Lee
 
Sunday we had Rotisserie chicken in the Gadgetized George Foreman Rotisserie. Great stuff.

Monday night (last night) I took the leftover meat, pulled it off the bone, made an Alfredo Sauce from Fresh White Mushrooms, Heavy Cream, Butter, White Wine (Pinot Grigio), Parsley, Garlic, Salt, Cracked Black Pepper, and Parmesan cheese. Added the chopped meat, warmed through, and served over Artisan Wide Egg Noodles.

Odd thing about an Alfredo Sauce with chicken is that it is nearly the same color as the noodle, so it’s hard to discern what is going on…..but it was mighty tasty!

step1-83.jpg


step2-77.jpg


step4-55.jpg


step5-46.jpg


step6-35.jpg


step7-29.jpg


step8-22.jpg
 
Last edited:
Oh YUM. I have one of those George Foreman rotisseries. The really big one. I do love it, but I've never used any of the attachments for other stuff - have you? I do love the look of your pasta. The mushrooms look perfect...that just might be what I fix for dinner tomorrow night...no wait, I already have a roast thawed. The next night. No, wait...we have a party to go to Thursday night...FRIDAY!!!!
 
I've actually used them all except the skewers. They all work pretty well with the square cage being the 2nd most useful (next to the main spit). The rolling basket is ok, but I can get better results roasting in the toaster oven without having to drag this monster out and dirty that basket.....and the toaster oven is less time to boot. But, the basket is FUN to watch. Not efficient (the basket gadget), but fun. :lol:
 
This is how backed up I am over here....I did this on time, but never got the picture off the camera.

It's a bucatini pasta with italian sausage, white wine and diced tomatoes. I topped it with fresh ricotta cheese

October2010136.jpg
 
You must log in or register to reply here.
Top