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Tired of sifting through my drafts… December 17, 2008

Posted by life2d in main course.
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…so, I better start posting them one by one. Some are waiting for pictures, some need a more accurate list of ingredients, while others need to have the steps revised. Well, here is the first to be completed:

Fusilli with sausage

1 box of whole wheat fusilli pasta(13.75 oz)

1-2 Tbsp olive oil

1 onion thinly sliced or diced

3 cloves of garlic, finely chopped

1 red pepper, diced

1 cup frozen peas

1 small can of sliced mushrooms, drained

1/2 lb lean turkey kielbasa or any similar sausage, sliced into half-moons

1 cup fat-free chicken broth

Salt and freshly ground pepper

Grated Romano or Parmesan cheese (optional)

Cook pasta according to the package directions, adding the frozen peas for the last minute.

Heat oil in large skillet over medium heat. Saute garlic for 1-2 minutes, don’t let it burn. Add onion and saute for 3 more minutes. Add mushrooms and cook stirring for another 3-4 minutes. Move the mixture to the side of the skillet and add sausage sauteing until heated through (about 2 minutes). Add peppers, mix everything together and saute for another 3 minutes. Add the broth, bring to a boil and simmer for a few minutes. Toss fusilli and peas with sausage mixture. Season to taste with salt and pepper and serve with cheese, if desired.

Takes about 30 minutes.

(Note to self: use any veggies on hand. Like yellow pepper thinly sliced, snow peas cut in half, asparagus tips, etc)

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Summer Food June 2, 2008

Posted by life2d in side dish, Uncategorized, vegetarian.
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I love pasta salads in the summer. My salads are never the same. It all depends on what I have in the house when I make them. Here is the one I made last weekend.

Dressing:

In a jar mix the following ingredients and shake well:

2 tsp olive oil

2 Tbsp spicy vinegar (from a pepperoncini jar)

1 Tbsp balsamic vinegar

1 tsp freshly ground black pepper

1/4 tsp oregano

1/2 cup low-fat chicken stock

For a fat-free dressing omit the olive oil.

Pasta Salad

1-1 1/2 pounds cooked tri-color spiral pasta

1-2 cups of cherry tomatoes halved

1 cup of kalamata olives halved

1-2 cups of frozen corn, defrosted

1-2 cups of frozen peas, defrosted

1 15 oz. cans of red kidney beans, rinsed

1 15oz cans of garbanzo beans, rinsed

1/2 small onion sliced thin

 

Mix all the ingredients in a large bowl, pour the dressing over and mix well. Chill before serving.

Sometimes I add grated cheese and cubes of ham or sausage to make it a whole meal.

 

 

 

More Pasta please! May 19, 2008

Posted by life2d in main course.
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This is one of our most favourite dishes, but I tend to make it only in the summer when I have basil growing in the garden.

Creamy Pasta

3 TBSP flour

1 tsp salt

1/2 tsp nutmeg

1/4 tsp freshly ground black pepper

1 cup organic chicken broth

3 cups (lactose-free) milk

2 cups frozen peas

1 cup sliced turkey kielbasa

2 cans sliced mushrooms

5 TBSP grated Parmesan cheese

1/2 cup chopped fresh basil

1 pound pasta cooked al dente

 

Stir fry the mushrooms. Mix the flour, salt, pepper and nutmeg in a medium saucepan, then whisk in milk and chicken broth. Cook over medium-high heat while whisking constantly until it boils and thickens. Add the Parmesan cheese and the basil. During the last minute of boiling the pasta add the peas and the sausage. Then drain and add the sauce to the pasta mixture. Serve immediately.

Yet another use for my pre-cooked ground turkey May 17, 2008

Posted by life2d in main course, Vegan.
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We love pasta here and could eat it several times a week with no problem. The one recipe I make the most is:

Pasta with meat sauce

Sometimes I substitute ‘fake ground meat’ for the turkey to make it vegan.

1 baggie of frozen cooked ground turkey with onions (or about 1 cup of ‘meal starters crumbles’)

1 can of sliced mushrooms

1 small can of sliced black olives (I use half of a big can and slice them myself)

1 jar or can of spaghetti sauce (most of the time I use Hunt’s cans)

1 pound of cooked pasta (I try to stick with whole wheat, sometimes it’s rotini, sometimes penne or thin spaghetti)

 

While I wait for the pasta water to boil, I slice the olives and stir-fry the drained mushrooms. I don’t bother defrosting the meat, I just take a hammer to the bag and crumble it. Then I add the meat to the non-stick frying pan with the mushrooms. Once everything is heated through I add the sauce and the olives and bring to a boil. Then I simmer on low until the pasta is done. You can serve the sauce over pasta or mix them both together and sprinkle with Parmesan cheese. (I skip the cheese on vegan days.) We had an avocado tomato salad with it.