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Pasta
Cheesy
Macaroni Chili
2 tbs oil
1 medium onion, chopped
1 green bell pepper, seeded and diced
2 celery ribs, chopped
4 cloves garlic, minced
1 can tomatoes, stewed
1 kidney beans, drained
1½ cups frozen corn
2 tsp ground cumin
1½ tsp chili powder
1½ tsp crushed dried oregano
¾ tsp salt
2 tsp ground black pepper
1 cup elbow macaroni
¾ cup shredded
Monterey
Jack cheese
How
to cook:
1. Heat a large,
heavy pot over medium-high heat. Add oil and sauté the onion, bell
pepper, celery
and garlic until onion is translucent and vegetables are tender.
Stir in the tomatoes, beans, corn, cumin, chili powder, oregano,
salt and black pepper. Bring to a boil, cover and reduce heat. Cook
for 15 minutes, stirring occasionally.
2. Meanwhile,
cook macaroni according to package directions; drain.
3. Stir
cooked macaroni into the pot and cook for 3 to 4 minutes over low
heat, uncovered. Remove from heat and fold in cheese, adjust
seasonings if desired. Let stand 5 to 10 minutes before serving.
Chili
Pasta
2 tbs olive oil
1 medium onion, finely diced
2 red bell pepper, finely diced
2 bananas, sliced
¼ cup pineapple juice
2 cups orange juice
4 tbs lime juice
¼ cup parsley, chopped
8 chilies chopped
¼ cup Parmesan cheese
2 tsp butter
500g fettuccine
3 tsp black pepper
How
to cook:
1. In
a large sauce pan, heat the oil and sauté the onion and red pepper
in it over medium heat for about 4 minutes.
2. Add
the bananas, pineapple and orange juice. Simmer over medium heat for
5 minutes until the bananas are soft. Remove from heat.
3. Add
the lime juice, parsley, Hungarian cherry chilies and 3 tbs of the
Parmesan cheese. Mix well.
4. Cook
the fettuccine until al dente, about 8 to 10 minutes for dried
pasta, 3 to 4 for fresh. Drain and put into a stainless steel bowl.
5. Add
the spicy mixture, butter and mix well. Season with salt and pepper
to taste and garnish with the remaining grated Parmesan cheese.
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