Ingredients:
Olive Oil
minced garlic
1-28 oz can diced tomatoes (no salt added)
Italian seasoning (or oregano, basil, thyme)
1 can tomato paste
1 Tablespoon sugar
salt & pepper
Directions:
Heat the olive oil in a deep saucepan. Add the garlic and saute until golden. Add diced tomatoes (do not drain), tomato paste, seasonings and sugar. Bring to boil, reduce to med low and simmer until slightly thickened and consistency is what you want. Season with salt & pepper to taste.
Serve over pasta with parmesan cheese.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, January 7, 2013
Slowcooker Spaghetti Sauce
Ingredients:
olive oil
onion, minced
carrots, grated
zucchini, grated
1-1/2 lbs - Ground meat (lean beef, turkey, chicken ...)
2 - 28 oz cans crushed tomatoes (no salt added)
Italian seasoning
2 bay leaves
salt & pepper
1/2 cup milk
Heat a saucepan over medium low heat. Add olive oil, onion, carrots and zucchini. Saute until onions are soft and translucent. Increase heat to medium high and add ground beef. Cook until browned. Drain fat.
Add meat mixture to the crockpot. Add crushed tomatoes, italian seasoning, bay leaves, salt & pepper. Cover and set to low for 6 to 8 hours. Stir in milk.
Serve over pasta with grated parmesan.
olive oil
onion, minced
carrots, grated
zucchini, grated
1-1/2 lbs - Ground meat (lean beef, turkey, chicken ...)
2 - 28 oz cans crushed tomatoes (no salt added)
Italian seasoning
2 bay leaves
salt & pepper
1/2 cup milk
Heat a saucepan over medium low heat. Add olive oil, onion, carrots and zucchini. Saute until onions are soft and translucent. Increase heat to medium high and add ground beef. Cook until browned. Drain fat.
Add meat mixture to the crockpot. Add crushed tomatoes, italian seasoning, bay leaves, salt & pepper. Cover and set to low for 6 to 8 hours. Stir in milk.
Serve over pasta with grated parmesan.
Broccoli Pasta
Super easy and tasty. It's a great way to get the kids (and the veggie hating grownups) to eat a ton of broccoli.
Ingredients:
Broccoli (2 crowns or approx 5 cups)
Pasta
Olive Oil
Garlic - 2 cloves (minced)
1 cup - Parmesan Cheese (grated)
Directions:
Cut broccoli into smaller pieces.
Boil water for pasta. Add pasta and broccoli at the same time. Cook until pasta is done and broccoli is soft. Reserve one cup of water. Drain pasta and broccoli. Set aside.
Return pot to element, add olive oil and heat. Add minced garlic. Cook until garlic is fragrant and golden ... be careful not to let it burn.
Add pasta and broccoli back to pot. Stir until broccoli breaks up. Add water as needed. Add cheese and serve.
Ingredients:
Broccoli (2 crowns or approx 5 cups)
Pasta
Olive Oil
Garlic - 2 cloves (minced)
1 cup - Parmesan Cheese (grated)
Directions:
Cut broccoli into smaller pieces.
Boil water for pasta. Add pasta and broccoli at the same time. Cook until pasta is done and broccoli is soft. Reserve one cup of water. Drain pasta and broccoli. Set aside.
Return pot to element, add olive oil and heat. Add minced garlic. Cook until garlic is fragrant and golden ... be careful not to let it burn.
Add pasta and broccoli back to pot. Stir until broccoli breaks up. Add water as needed. Add cheese and serve.
Tuesday, June 22, 2010
Orzo Salad with Grilled Vegetables
Makes 6 to 8 servings (it made WAY more than that)
Ingredients:
3 cups orzo or bow tie pasta
2 tsp (10 mL) olive oil
½ cup (125 mL) olive oil
1 tsp (5 mL) dried oregano leaves
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) lemon peel
2 tsp (10 mL) salt
½ tsp (2 mL) pepper
2 small zucchini, sliced lengthwise into ½-inch (1 cm) thick strips
2 yellow peppers, quartered (I used red)
3 large ears of corn, husked and wrapped in tinfoil
1 cup (250 mL) cherry tomatoes, sliced in half lengthwise
1 ½ cups (375 mL) feta cheese, crumbled
½ cup (125 mL) toasted pine nuts
½ cup (125 mL) basil leaves, torn
Directions
1. In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
2. In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
3. Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into ½-inch (1 cm) pieces.
4. To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
5. In a hurry? Chop zucchini and yellow pepper into ½-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.
Recipe from Today's Parent.
Ingredients:
3 cups orzo or bow tie pasta
2 tsp (10 mL) olive oil
½ cup (125 mL) olive oil
1 tsp (5 mL) dried oregano leaves
3 tbsp (45 mL) lemon juice
1 tbsp (15 mL) lemon peel
2 tsp (10 mL) salt
½ tsp (2 mL) pepper
2 small zucchini, sliced lengthwise into ½-inch (1 cm) thick strips
2 yellow peppers, quartered (I used red)
3 large ears of corn, husked and wrapped in tinfoil
1 cup (250 mL) cherry tomatoes, sliced in half lengthwise
1 ½ cups (375 mL) feta cheese, crumbled
½ cup (125 mL) toasted pine nuts
½ cup (125 mL) basil leaves, torn
Directions
1. In a large pot, bring about 4 cups of salted water to a boil. Add orzo pasta and cook according to package directions, about 6-8 minutes, until al dente (firm to the bite). Drain and rinse under cold water. Let orzo sit in colander to drain well. Transfer to a large bowl and toss with about 2 tsp (5 ml) olive oil to prevent sticking. Set aside.
2. In a small bowl, whisk together olive oil, oregano, lemon juice, lemon peel, salt and pepper until well combined. Set aside.
3. Preheat a barbeque or grill to medium-high heat. Brush zucchini strips and yellow pepper with a little olive oil. Place these, along with corn, on barbeque and grill for 4-5 minutes on each side until grill marks appear and vegetables are tender. Remove and set aside on a baking tray to cool. Once cool, cut the kernels off of the corn husks (there should be about 2 cups) and chop the zucchini and yellow peppers into ½-inch (1 cm) pieces.
4. To the orzo pasta, add the zucchini, yellow pepper, corn, cherry tomatoes, feta and pine nuts. Drizzle over lemon vinaigrette and toss gently to combine. Garnish with torn basil leaves.
5. In a hurry? Chop zucchini and yellow pepper into ½-inch dice. Place in large bowl along with cherry tomatoes and 1 cup corn (canned). Toss with 1 tbsp olive oil and season the vegetables with salt and pepper. Spread evenly onto a baking sheet. Bake until lightly browned, about 10 to 15 minutes. Set aside and let cool to room temperature and then toss with orzo salad as above.
Recipe from Today's Parent.
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