8-28: Homemade Tomato Sauce and Tortellini

Unfortunately, I forgot to take a picture of this dish, and the husband scarfed up all the leftovers so I can’t even fudge it. Use your imagination… Or better yet, make it yourself and see how it looks!

Tonight was actually a cooking cheat night for me. Because? You see? The sauce? I made yesterday. Scroll down a bit… That sauce? On the zucchini? The red stuff? Yeah, that. THAT is my homemade sauce. Which I just re-used tonight. And the tortellini? Totally from a package. Some day, I hope to make my own. But that’s just not going to happen right now…

Anyways, the sauce. A quick, delicious, simple little thing. Here’s what I did (yes, this is a “off the top of Z’s head” recipe… I have a lot of these…)

Ingredients:

A dash of olive oil

1 large ripe tomato, diced

2 cloves garlic, minced

“hearts” of 2 zucchini (basically, the seedy parts), diced

red pepper flakes

ground black pepper to taste

(and any other spices you might desire)

Instructions:

In a skillet, heat the oil and sautee the garlic for a minute. Add the tomato and zucchini, stirring occasionally to help reduce the tomato/juice the tomato/(insert appropriate cooking term here). When tomato has been warmed, add spices to mix and continue to cook for another few minutes, until everything is well blended. Put over pasta, or any other dish you desire, and enjoy! (Mine came out to be a delightfully spicy sauce!)

8-27: Zucchini Pasta

Last Saturday, I went to the local farmer’s market. And while picking up a number of items I needed for the recipes I had planned, I also picked up some zucchini. Because? They were calling my name. And I love me some zucchini.

The question, however, was what to do with them… But the next day (or… you know, the one after that. Or something) that question was answered, and by the most unexpected of sources.

You see, as I was reading the NYTimes, I came across this article – which was really a recipe.

And – *lightbulb!* – I knew what to do.

And let me tell you, it was exquisite. If you like zucchini (and really, even if you’re not sure you do) – I’d highly recommend this delicious, simple dinner.

8-21: Asaparagus and Goat Cheese

Remember my risotto? And remember how I’d had one only days before? Though that restaurant risotto didn’t quite hit my need-for-cheese spot, it did do something very fabulous: topped the tomato-based risotto with asparagus and goat cheese. And that combination? OH MY YUM!

I decided tonight to try to duplicate that deliciousness at home, minus the risotto. And so, I made some spaghetti tossed with butter and a little lemon, which I topped with steamed asparagus and slightly-melty herbed goat cheese (the husband also got some chicken from the Foreman grill, which he pronounced “dry”).

And?

YUM.

The restaurant asparagus was better prepared, but even with my slightly-less-than-perfection steaming, this combination? Is a winner.

8-20: Couscous

No picture today, sorry.

With the husband on call and me coming home to doggie diarrhea, I wasn’t in the mood to do much in the kitchen, and so to an old stand-by I went: couscous.

Tonight? I boiled some water with frozen peas (a staple in my couscous dishes) to make the couscous in… On the side, I sauteed some onions in oil, turmeric, and some hot sauce for a kick. Combined, and VOILA! An easy, yummy, filling dish with little effort.

August 18 – Pasta Salad

After this weekend, which was tons of fun and also involved tons of good food – just not the healthiest – I was in the mood for VEGGIES. Or FRUIT. Or pretty much anything that tasted HEALTHY.

The problem is, while a salad might work for me, it will not fill up the ravening void that is my husband’s tummy.

And so… Pasta salad. Healthy, yummy, and filling!

Ingredients:

1 package tri-color pasta

1 carrot, sliced

2 stalks celery, chopped

1 green bell pepper, chopped

1 cucumber, peeled and chopped

2 large tomatos, diced

1 medium onion, chopped

3/4 bottle light Italian salad dressing (the original recipe calls for 2!!!)

1/2 cup of grated parmesan cheese

Directions:

Cook pasta, drain, and rinse under cold water.

Chop vegetables and mix together in a large bowl.

Combine cooled pasta and vegetables; pour on dressing and add cheese; mix well.

Chill (about 1 hour is recommended) and serve!

YUM!

August 17 – Chicken & Rice

Back in the days of yore (also known as my childhood), most of the meals my family ate looked a lot like this one – a grain, a meat, and a vegetable. We also usually had a loaf of french bread (usually because I insisted) and perhaps a salad. And, of course, a dessert (usually a cookie).

Of course, back in those days, MY meals looked a lot like the one I ate tonight – some of the vegetable and a bowl of cereal. You see, I was a picky and stubborn little kid. I wouldn’t eat meat; but my mom – rightfully – wouldn’t become a short-order cook and make me something special. So, if I wouldn’t eat what she cooked, I had to make myself something. It was usually cereal…

(Then there was the fact that many nights I was actually at practice during dinner time, and so I got home to eat dinner at 10pm, and then it was almost definitely a bowl of cereal…)

Tonights meal was thrown together quickly because I haven’t had time to get to the grocery store since my parents have been here, and I didn’t have the energy to do much in the kitchen… Tomorow? I hope to be back on track with an actual recipe!

August 12 – Tomatos and Mozzarella

This is a bad picture of what might be the BEST FOOD EVER! – tomatos and mozzarella. From caprese to sandwiches to paninis to just about any kind of combination, put these two together and you get YUM!

What I did here was simple – I halfed a package of grape tomatos, tossed with a bit of olive oil that had been sitting with garlic, as well as the minced garlic that had been flavoring the oil, then added a bit of balsamic vinagrette to the mix as well. I then threw it all into my toaster oven and baked at 350 for about 10 minutes to reduce the sauce and tomatos a little bit; left to cool (not long enough, as you might be able to tell from the picture – next time, I might need to stick in the fridge for an hour or so); then tossed in some fresh mozzarella. As I said before – YUM!

August 11 – Tuna Casserole

In order to get some meat into (and onto) my husband, and yet not cook something that either A) grosses me out to touch it, or B) has the chance of being poorly cooked and killing him, I often make this dish. Simple and quick, and if I make a batch on the weekend, it provides plenty of lunch and snacks for him throughout the week…

Ingredients:

2-4 cans tuna (depends on how much you like it…)

1 box penne pasta

1/2 cup chopped celery

1/3 cup sliced scallions

1/2 cup light mayonnaise

1/3 cup sour cream

2 tsp mustard

1 tsp thyme

1 zucchini, thinly sliced

1 cup or package of shredded monterey jack*

Directions:

Cook pasta; drain and rinse

Preheat oven to 350 F

Drain and flake tuna; then combine pasta, tuna, celery and scallion

In a separate bowl, combine mayo, sour cream, mustard, and thyme and blend together. Once mixed, pour onto pasta mix and stir around.

Spoon half of the pasta mix into a pan/casserole dish, then top with half of the zucchini; repeat these layers. Finish by topping with the cheese.

Bake for 30 minutes, until hot and bubbly!

*This time, I experimented with mozzarella, as that was all I had in the kitchen. It didn’t turn out so well… So I’d stick with the Monterey Jack or Cheddar, so that you get a nice melty top, as opposed to what we got…

August 10 – Mac ‘n Cheese

aka “Pasta and Vegetable Gratin” if you want to get all fancy…

This is one of my go-to recipes – easy, yummy, and oh, so delightful! A mouthful of comfort with every bite…

Ingedients:

1 pkg pasta (rotini, macaroni, ziti, shells)

Vegetables: recipe recommended: 1 yellow squash, diced; 1 red bell pepper, diced; 2 scallions, sliced

Z recommended: cauliflower – the BEST veggie in Mac and cheese EVER! ; pepper of any sort ; a whole nunch o’ scallions ; and any other veggie you enjoy!

1 cup or package of grated cheddar cheese

1 tablespoon unsalted butter (I’ve used salted before, though, too)

1 tablespoon flour

2 1/4 cups milk

1/4 cup grated parmesan cheese

1/7 tsp nutmeg

1/4 tsp dill

black pepper to taste

(And, this being me – any other spice to taste! I like red pepper flakes, myself…)

Cooking instructions:

Dice vegetables first (I tend to forget this part); also preheat oven to 400 F.

Make sauce (while also boiling pasta): melt butter in sauce pan over medium heat. Whisk in flour and let bubble, whisking constantly until it turns beige. Whisk in milk and bring to a boil. Remove from heat and then add parmesan, dill, and pepper.

Cook pasta then drain; pour into pan. Stir in vegetables, then sprinkle on cheddar cheese and mix.

Pour sauce over pasta and toss lightly.

Bake for 30 minutes, or until brown on top.

Eat and ENJOY!

August 7 – Spinach Pasta

I found this recipe awhile back on someone’s blog, but at this point, I can’t remember who… (If you recognize it, despite how I’ve bastardized it, please let me know it was you! Then I can give you the linky love you deserve!) (PS. You’ll have to get used to the fact that I am a huge recipe stealer who then totally transforms the original recipe. I don’t like to make exact measurements, I like things that can be played around with for a slightly different taste each time, and most of all, I like things that are hard to ruin. This recipe? Fits all three requirements)

Basically, it’s one of the simplest, healthiest, yummiest pastas I know (and it’s VERY quick to make). Ready for this?

Spinach Pasta:

1 bag of packaged spinach or a large amount of fresh spinach from your garden (if you are lucky enough to have one) or the local farmer’s market (my usual choice of spinach provisions – I grab about, oh, 3-4 large scoops of spinach)

3/4-1 cup of your favorite dairy product: plain yogurt, sour cream, or cream cheese (I use non-fat). Or any combination of the three. (I have done any and all combinations, and all are slightly different but equally yummy)

3-6 cloves of garlic, depending on your love of it (as you might guess, I fall on the “use 6 cloves” side)

Additions, should you so desire:

I have added both fresh cilantro and fresh basil to the mix, and they each have added a nice little flavor. Pretty much any fresh green herb would work well with this, to my mind!

Spices, spices, spices. Because I like ‘em, I add ‘em. Tonight, it was lots o’ parsley (because I have TONS of dried parsley flakes I need to use up) and chile powder (I like the kick). I’ve also used pepper (that was actually part of the original recipe), red pepper flakes, and – well – pretty much any savory spice you can imagine.

Preparation: in either a blender or a food processor, blend everything together (easiest way is to put everything but the spices, and only a bit of the spinach at first; blend; add more spinach; blend; add more spinach and spices; blend; and so on…)

Yup. That’s it. Blend it all up good, make sure it tastes like you want it (I usually end up adding either MORE garlic or MORE spices, but that’s just me…)

Pour over cooked pasta (the thicker shapes are better, as they retain the spinach mix better); if you’ve created a thinner sauce, I would simmer the sauce-pasta mix over low heat to thicken for a few minutes. The original recipe had you save some spinach out from the mix, to be cut and mixed in with the pasta. I’ve done this, and it’s good; I’ve done without, and it’s also good. I’ve also added tomatos, and that’s good to. Pretty much, any way you play with this? It turns out good.

Top with parmesan (because it tastes good and makes everything look better!) and enjoy!

—

And, um? You know what I said about not measuring anything? I made enough sauce this time for two batches… BONUS!