Pasta e Formaggio AKA Italian Mac and Cheese

Belle and Liv make Pasta e Formaggio, Mac and Cheese with an Italian twist.

Liv and Belle learned to cook Italian food from their dad, restaurant critic and food aficionado Vince Gerasole. "We love everything Italian," says Liv. "You might say marinara is in our blood," quips Belle.

So we rounded up all the flavors found in a Pizza Margherita and adapted them for 30 Day 30 Way Mac and Cheese.

Pasta e Fromaggio - Italian Mac and Cheese

(Serves 6-8)

Ingredients:

1 package (16 ounces) farfalle pasta, cooked and drained

2 cups of heavy cream

1/3 cup all purpose flour

4 tablespoons butter

1 1/2 cups (6 ounces) shredded Wisconsin Mozzarella Cheese

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1/2 teaspoon ground black pepper

2 plum tomatoes, seeded and diced

1 medium onion, grated

1/2 cup grated Wisconsin Parmesan Cheese

Directions:

Preheat the oven to 350 degrees F. Cook pasta according to directions on the box. While the pasta is boiling prepare your mise en place.

Chop the onion.

Seed and dice the tomatoes. Set them aside.

When the pasta is cooked, drain it and rinse with cold water. Set aside.

Start the white sauce. Pour the cream into a one-quart saucepan. Simmer over low heat.

Whisk in the flour until it disappears.

Add the butter and stir, until melted.

Add the Mozzarella.

Keep stirring so the cheese sauce thickens but doesn't burn. It will get a wonderful, stretchy consistency.

Whisk in the spices.

Put the pasta into a large bowl. Add the onions and pour in cheese sauce. Mix well.

Now add the tomatoes and onions. Fold in gently.

Pour the pasta mix into a buttered casserole dish. Use a spatula to pat the pasta into the casserole.

Sprinkle the Parmesan over the top and pop into the oven for 30 minutes or until the top starts to get golden brown patches.

Remove from oven and serve with a green salad.

Our whole family loves this Italian version of Mac and Cheese. Find dozens of other yummy macaroni and cheese recipes at the 30 Days 30 Ways Mac and Cheese.

Support Wisconsin's farm families by buying Wisconsin cheese.

Want to change up your dinner time routine?

Just got out of the live discussion about family dinners on the motherhood.com. The host was Laurie David, who recently released "The Family Dinner." Fantastic conversation. Check out the site for highlights. I'm inspired to keep on keeping on...

Couple of highlights I got from the chat: Use your crockpot to make baked spuds! Also, you have to read about Laurie's "treasure bowl" idea--it's in the conversation. There was some chat about getting kids involved with dinner prep--which as you know we are ALL ABOUT at Spatulatta--and trying to keep the conversation flowing. Good stuff, as most of us will be sitting down to at least one family dinner next week!

Barbecued Chicken Pizza with Spelt Crust

Our Spatulatta Remote Reporters, Carly, Meagan, and Katie, just filed a story. They sent us a recipe from their kitchen in California. The pizza crust is made of spelt flour and they used rice milk. It's a perfect recipe for someone who is both wheat intolerant and lactose intolerant.

Watch their video for Barbecued Chicken Pizza with a Spelt Crust on You Tube. Then send us your favorite recipe on video!

Find us on FACEBOOK!

We have a Facebook page!

If you have a Facebook account, type in Spatulatta Cookbook in the search engine.

Find more updates, start discussions, and join the rest of our friends :)

Go to http://facebook.com

Some cute (but disqualified) entries for the Magic Soup Contest

We got a kick out of these entries, especially since they were from adults entering the Magic Soup Contest. The age limit was 14-years old but that didn't stop some of our friends from wanting to tell us about their version Magic Soup.

Bob, 48 years old, from KY writes:

Claude's Louisiana Gumbo. You start with a roux of butter, flour and spices. Then you add fresh chicken, okra, tomato, green pepper, chili peppers and, of course, andouille sausage. You add the seafood for the last minutes only to avoid it getting rubbery.

Hazel, age 39, writes:

Right out of the can into the pot.

Susan, age 63, writes:

My magic pot of soup would be made with chocolate kisses. Yummy! :D

Shirley, age 73, writes:

Seek and dump. Start with a pot of chicken stock, then seek good stuff from fridge, freezer and pantry that tickles your fancy. Exotic and plain, sweet and sour, add some salt and pepper, put the lid on the pot and simmer for 2 hours sort of, tap occasionally with your magic wand and fingers crossed. The result is a magic soup. Never made a magic soup that everyone didn't like.

Maybe Bob, Hazel, Susan, and Shirley will inspire an "over 18" essay contest!

Thanks for sharing!

Go Bars and Eggs Unite!

Amanda says:

Hi Spatulatta crew! 

I just wanted to comment on the breakfast on the go
bars, how did you get yours to stay together? Me and my mom tried twice and both
times it crumbles. Like major crumble. so when we took it out it looked good, and
then we let it cool and then cut it, and then we tried to take it out, and it all
fell apart!  It was like sugary granola with dried cranberries in it, but it was
still yummy! Please if you can help me, please send me and email. Thank you so
much! Oh and I have this really good recipe that my friend Joan gave me and that
she learned it from her camp, im still perfecting it to make it healthier, and their
called haystacks, go figure! 

Thanks again! Bye!

Spatulatta replies:

Dear Amanda,

You're right the Go Bars were a little crumbly for us too but held
together in the bar shape rather than turning into granola. We may have
used an extra large egg. We were trying to keep the fat content down but
maybe we went too far.

Eggs are the glue that holds lots of culinary concoctions together. I'd
suggest trying 2 eggs medium eggs or better yet the equivalent of Egg
Beaters.

Let us know how they came out and we'll update the recipe on the website.

Thanks!
Team Spatulatta

Willa's Fishing Jello

One tasty treat that I love is Fishing Jello. It's very easy and simple.

Ingredients:

1 packet of blue jello

Whipped Topping

Goldfish crackers (I've also seen whale too)

Net-like pretzels

Directions:

Prepare jello as it says to on packet. After cooling add a school of whipped topping. Add 2 pretzels (one across from another). Add goldfish or whale crackers to make an ocean scene real.

Tip: put liquid in small individual containers before cooling.

Spatulatta replies:

Willa this looks simply delicious! A perfect "lite" dessert after a hearty meal. There's always room for jello ;)

From Olivia and Naomi

Hi!

Our names are Olivia and Naomi...and we just wanted to tell
you how we LOVE the Spatulatta cookbook. Berry Dip & Roll...YUM! And Extra
E-Z Fudge: AMAZING! We also really like the recipe for the Caprese Salad.
YUM! But really, they're all great!

Thanks for the yummy recipes and inspirational cooking!!!

Spatulatta replies:

Dear Olivia and Naomi,

Thank you so much for your email. We're so happy Spatulatta provides recipes
you love! If you have any of your own favorite recipes you'd like to share, please
email them to us. You can even attach a photo of you both cooking in the kitchen.
This would be added to the Spat Blog to share with all our fans.

We especially love recipes with lots of fruits and veggies!

Keep cookin!
Team Spatulatta

P.S. Tell all your friends at school about the Spatulatta cookbook.
The recipes are designed to bring friends and families together.
They're also awesome birthday gifts!

Email from Yun in China

Our friend, Yun, from China writes:

Happy new year! We will have three days off , and then we will have the final exam.
By the way, there maybe are some troubles with my Christmas card.

Yun

Spatulatta Replies:

Happy New Year Yun!

We were not able to view your Christmas card. It is so nice of you to think of us!

Enjoy your three days off from school and best wishes on your exams.

Here is a simple recipe you can make on your days off to prepare you for exams.

It's called, "Baked Apples in a Snap" which you can see at:
http://www.spatulatta.com/week29_fathers_day/baked_apple.html

You'll need:

4 red apples (Red Delicious, Fuji or other red apples
4 to 6 teaspoons of brown sugar
Raisins or other dried fruit
2 tablespoons of butter
Aluminum foil
A little adult help

Equipment:

Potato peeler (the kind with the pointy end)
Melon ball maker
Butter knife
Small baking pan or pie pan
Long handled fork
Oven mitts

Directions:

1. Wash and dry the apples.

2. If you're using the oven, set it to heat to 375 degrees.

3. Take the potato peeler and pierce the top of the apple about 3/4 of an inch from the stem. Push the potato peeler in slowly. You don't want to go too deep because you don't want to go through the bottom of the apple. Go all the way around and then pop this center out. This way you'll make a cup to hold the good stuff in the apple!

4. Use the melon baller to dig out the apple seeds.

5. Fill the center of the apple with raisins or other dried fruit.

6. Put about a tablespoon of brown sugar on top.

7. Add a pat of butter. A pat is about 1/2 a tablespoon.

8. Wrap the apple up in foil by lapping one side then the other over the top of the apple.

9. Set the apples top-side up on the pan so they don't leak when the butter and the sugar start to melt.

10. These can be easily slid into the coals of your Father's Day barbecue, or placed on a grill. We did them in the oven at 375 degrees 18-22 minutes.

11. When you can easily pierce the fruit with a fork (you can test it right through the foil) the apples are finished. They taste just like apple pie!

Hope you enjoy this recipe. Let us know how it turns out!

Kai Wants a Popsickie

A fan sent us the most adorable video of her baby!

Christina's Ham and Spinach Creation

Christina writes:

I love to experiment with new recipes at lunch time. This is one that I
thought was awsome. 
 
Melt 2 table spoons of butter in a shallow sauce pan. Drop 3/4 of a cup of spinach
leaves. Make sure it is packed really tightly. Rip or chop thin slices of deli ham
into small strips. put both spinach and ham into the pan before the butter starts to
burn. Then take 2 small handfuls of cheese and melt it over the spinach and ham
mixture. When the spinach is soggy and some what dark, remove from heat and serve
while it is still warm. 

By the way, this was a recipe I made up.

Spatulatta replies:

Hey Christina, thanks for your creative recipe!  We love spinach and ham.  
This is a great way to use holiday leftovers.

Keep cookin!

Roasted Chestnuts

Roasted chestnuts are such a traditional winter treat that there's a song about them - sing along as you roast your own chestnuts.

Yield	4-6 servings
Time	30-45 minutes
Tools	knife baking sheet or cast iron pan clean kitchen towel
Ingredients	24 uncracked chestnuts
Directions	Preheat oven to 400. Have an adult carve an X into the flat side of each chestnut (otherwise they will explode) and place on the baking sheet. Bake about 30 minutes, until pressing a chestnut cracks the shell open easily. Wrap chestnuts in a towel until ready to eat. Squeeze open the shell, peel off shell and nut coating, and enjoy.

Nakima's Moldy Sandwich :)

Hi, my name is Nakima [Na-ke-ma].  I am 12 years old and I love making sandwiches
especially a moldy sandwich.  This sandwich is good for an April Fool's snack.

You will need: 

• 2 tablespoons of peanutbutter
• 1 package mixed food coloring
• 2 slices of bread
• 1 teaspoon of powdered sugar
• 1 tablespoon of jelly
  

The tools are:

• 1 dull kitchen knife
• 2 small bowls.

Creating green peanut butter:

• Use the knife to mix peanut butter and 4 drops of blue food coloring in a bowl. Combining these ingredients will turn the mixture green.
• Put aside two thirds of green peanut butter for the sandwich filling.

Making the mold:

• First use the knife to lightly dab green peanut butter patches on top of one slice of the bread.
• Next, sprinkle a little of the powdered sugar on some of the patches and tap it in with your finger. The sugar will take on a gauzy look.
• Combine 2 drops from each color of food coloring in the second bowl. Dab the mixture on or near the green areas to create blotches that look like black mold spores.

Assembling the sandwich:

• Use the other slice of bread, the jelly and the remaining 2/3 of the green peanut butter to make a sandwich.
• Make it a little sloppy so that some goo drips over the sides of the bread.

Pulling the prank:

• Wrap sandwich in plastic.
• Put it n your lunch bag and get ready for some stares during LUNCH TIME or AT HOME.
• LET YOUR PARENTS OR FRIENDS know that it is just a prank so they won't get too worried.

And that is how you make a moldy sandwich.
Bye

Ham St. Paul from Miss O & Friends

Here's a breakfast goodie from our pals at MissO&Friends. They have the coolest learning games and activities. Check 'em out!

You will need:

• 2 eggs
• 1 small onion
• 2 slices of bread
• Ham
• Salt & pepper
  

Directions: (get an adult to be your assistant)

Chop onions then put in pan and cook until onions are golden brown.

Leave onions in pan and crack eggs over them.

Using spatula, keep moving the eggs (like you would with scrambled eggs). Chop the ham and add.

When the eggs become one piece they are done.

Now put on one piece of bread and sprinkle salt and pepper on egg. Now put other piece of bread on top of eggs.

Eat.

Very Berry Special Spinach Christmas Salad Recipe from Gael

Ingredients:

• 2 T raspberry vinegar

• 1 c fresh raspberries

• 2 T raspberry jam

• 2 large kiwi fruit, peeled and sliced thin

• 1/2 c vegetable oil

• 1 small can mandarin oranges, drained juice from drained mandarin oranges
• 3/4 lb. fresh spinach leaves
• 3/4 c whole toasted pecan halves
  

Directions:

1. Whisk or blend vinegar and jam.
   
2. Add oil and orange juice; blend well. Set aside.
3. Combine spinach, half of nuts, raspberries, oranges, and all of the dressing in a large bowl.
4. Toss and then top the salad with kiwi and the remaining nuts.
   
5. Chill about an hour.
   

Serves 4-6

Optional: add about 1/2 c blueberries and and 1/2 c purple seedless grapes for additional color.

Spatulatta says:

Wow, now this is a salad everyone's sure to enjoy over the holiday. Definitely a healthy
and easy recipe to make. :)

Thanks for sharing, Gael! 
-Team Spatulatta

Maddie's Funky Fruit Smoothie

Feelin' a little funky? Take a walk on the wild side with this cool smoothie from Maddie. The sweet flavor will give your taste buds a zip!

-Team Spatulatta

Funky Fruit Smoothies

You need...

• 1 small banana
  
• 1 ripe pear
  
• 3/4 cup apple juice
  
• 3/4 cup natural yogurt
  
• 1 tsp vanilla extract
  
• 1 tbsp runny honey
  

1. Slice the banana. Peel, core, and chop the pear.
2. Place all of the ingredients in the blender. Make sure the lid is on tight and blend until smooth.
3. Pour into smoothie glass and serve.

More from Chicago Gourmet '08

Belle & Liv with Top Chef contestants: Dale (Season 3)
and Stephanie (Season 4 Winner)
With Executive Chef, Jackie Shen, of Redlight

With Master Chef, Roy Yamaguchi, owner of Roy's

Tori's Original Stuffed Cherry Tomatoes

ingredints:               preparations: 
  
cherry tomatoes       make the cherry tomatoes  
                     hollow on the inside then 
goat cheese          chop up olives and stuff it 
                     into the tomatoes then  
olives(optional)     stuff goat cheese and 
                     for the final touch       
parsley              add the garnish (parsley)


Spatulatta responds:

Mmmm, these sound great!  
Thanks for passing on your recipe, Tori.
-Team Spatulatta

Cocoa Rounds by Sophie

I LOVE spatulatta.com! I have a recipe you could do.
I have more cool recipes but my favorite recipe are cocoa rounds, the ingredients are,   

• 1 2/3 cups flour
• 3/4 cups sugar
• 2 Tablespoons cocoa
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cups soft butter
• 1 egg

Combine all the ingredients in a medium bowl.
Chill for 10 min. and bake at 375 f for 8-10 min.  

we like to roll them in powdered sugar after they're done.   

Love, 
Sophie ;-)

Spatulatta responds:
Hey Sophie, Thanks for your sweet recipe.  This could make a great treat during holidays.
Spatulatta loves you too!

-Team Spatulatta

Chicago Gourmet 2008

Here are photos of Belle and Liv at Chicago Gourmet on September 28. Held in Millennium Park, the girls, along with other nationally known Chicago chefs stirred up delicious creations for culinary fans.

Check back to see more photos of Chicago Gourmet!

Click photos to enlarge

Ready to work!

Cookin' live with Liv & Belle

With two new fans :)

Looks like a giant cookie cutter!