March 16, 2011
The below looks good enough, right? I started off with Farfalle Pasta, Ragu Alfredo Sauce, Spinach, and Red Onions. Sounds simple enough. I got myself into trouble with my aforementioned affection for hot peppers. The store didn’t have the ones I wanted in their produce section, so I decided to “go rogue” in the least Palinite fashion possible (or maybe the most?) and go buy some canned peppers. I settled on some of the “chipotle peppers in adobo sauce” and figured I could make it work (can pictured below).
I cracked open the can of peppers and went to work washing the adobo sauce off of them (it’s kind of a smoky barbecue sauce), meanwhile putting about 2/3 of a red onion and the spinach in a saucepan with some oil. I added the peppers once I had rinsed and chopped them. I added ALL of the peppers. A little sauce and some boiled pasta later, I had my dish.
I added too many peppers.
The dish came out hot as fire. The Chef, to her credit, managed to hang in like a champ and eat her helping, even though she did say she had some “stomach upset” by the end. I took mine down and went back for seconds, even though I think I went through about 3 glasses of tea.
Over the next few days, I finished all of the pasta that I had made, leaving out most of the peppers.
Moral of this story? Taste what you’re putting in your food before you do it. I had never cooked with these peppers and didn’t realize the heat and pain that I was about to unleash on myself and my guest. A simple taste would have revealed that a much smaller portion would have been sufficient to bring the spice train to town.
August 24, 2010
Boil the Bow Tie Pasta. Cook the chicken and chop into small pieces. Take some green peppers brown them with the cooked chicken. Pour the sauce in with the chicken and mix. Mix together with bowtie pasta and dump into a pyrex pan. Cover with Parmesan Cheese and bake for 15 mins at 375.
If you haven’t noticed, I have a few variations on this same dish. It’s delicious, cheap and easy. That’s what it’s all about folks.
December 5, 2009
I decided to make what was told to me after the fact was a pasta bake. Here’s what I did:
Pasta : Penne (i think you could put almost any pasta. penne looked good when i was in the store)
Vegetables: Stewed Tomato and Spinach (I already had tomato, I love spinach)
Meat : Hot Pork Sausage (worst name ever, but delicious)
I mixed the tomatoes and the spinach in a big bowl
Then I browned the sausage and added that to the mixture
I boiled the penne until it was soft (the taste test is usually enough) and added that to the mixture.
Then I dumped the entire mixture into a pyrex pan (greased) and covered the top in a layer of parmesan cheese.
I let this bake at 375 for about 20 mins (these are estimates and I just guessed about how long)
As I said, I think you could substitute almost any combination of vegetables, meat and pasta and make this dish. Really easy and really good.
October 11, 2009
I’m a big fan of anything that’s simple with regards to food. I started with rotini pasta (boil until not crispy), added two things I really like (tomatoes and spinach), and then a little garlic salt.
Here’s what I got
A few things to keep in mind about this dish:
1) colorful – color goes a long way towards determining how appetizing a dish is. i know this sounds insane but it’s true
2) different textures – soft tomatoes (stewed canned), slightly chewy spinach, and pasta. I feel like this dish could use something else frankly (maybe a crunch?) but I haven’t decided what yet.
Here’s the brief recipe
1 large can of stewed tomatoes
3 cups of rotini
2 cups of spinach (frozen)
garlic salt to taste
1. put rotini into pot of boiling water – easiest way to tell this is done is to use a fork to spear one piece of pasta. if it’s soft and not chewy, it’s ready
2. put spinach in a microwave safe bowl with a small amount of water, cook in microwave for 2 mins.
3. add tomatoes to bowl of spinach, heat for 1 minute in microwave.
4. drain water from rotini. add rotini and spinach/tomato mixture to large mixing bowl. sprinkle garlic salt on top (this stuff is strong, don’t be shy but don’t go crazy). STIR.
Again, I added the tomatoes and spinach because I like tomatoes and spinach. Add stuff that you like to this simple dish and I’m sure you won’t be disappointed.
This also makes PLENTY of leftovers and is easily reheated and served again. If you’re cooking it for a lady friend, add some garlic bread or a salad to make it more impressive.