Tag Archives: Parmesan cheese

Bolognese Penne Pasta

Bolognese is another name for a meat sauce with milk or cream. This recipe develops flavor by reducing the milk and wine while leaving all the flavor. If you turn the heat up and stir constantly, it does not take long and well worth the flavor imparted. I have included two types of pasta; one using regular penne pasta and another low calorie option of pasta made with zucchini and a Veggetti. Topping with Parmesan cheese packs a lot of flavor in one tablespoon. Both are delicious and nice to have as options when trying to reduce calories. Enjoy!

Bolognese over Pasta
  • Zucchini noodles made with Veggetti
  • Lower calorie Bolognese served over Zucchini noodles

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    Scalloped Potatoes

    Scalloped Potatoes have always been one of my favorites but I rarely made them because they were so labor intensive. But this recipe is relatively easy compared to making a sauce for other versions. Caramelizing onions takes a while but can be done early while working in the kitchen. A bunch can be cooked and stored in the freezer for a variety of uses.

    There is no sauce to make in this recipe. The heavy cream and Parmesan cheese will make its own sauce while the potatoes cook. The result is creamy potato slices with a flavorful cream sauce. You must try this recipe. Enjoy!

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      Polenta with Confetti Polenta Variation

      Polenta
      Confetti Polenta

      Polenta always sounded kind of fancy to me until I realized it is simply cornmeal mush with Parmesan cheese. I love how you can take simple ingredients and make them into an elegant dish.

      Polenta has to be served immediately to have it in it’s fluffy state. But Confetti Polenta is your answer to making it ahead and holding until serving time. Placing the hot polenta on the red and green peppers cooks them. Then after the polenta seizes, it is firm and can be picked up and placed in a skillet to brown. The result is a crusty bottom, creamy polenta center with colorful, tasty peppers on top. Enjoy!

        Squash Ribbons

        Summer squash is coming in now so if you have a garden, you have plenty and are looking for different ways to cook it.

        • Peel squash to the core
        • 5 cups of peel squash is needed
        • Peel until you see the seeds and core. This is where you get most of the moisture in squash dishes

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