| P A S T A |
| THE NO-COW THICK AND YUMMY PASTA SAUCE |
| EVOO for Sauteing 1 lg Onion (sliced) 1/2 sm Green Pepper (cut into thin strips) 1/2 sm Red Pepper (cut into thin strips) 1/2 bunch (or less) Celery (sliced) 1-2 med Carrots (sliced thinly) 1 Jalapeno (finely diced--optional) 1 sm Zucchini (sliced thinly--optional) 1 sm bunch Spring Onions (sliced) 1 sm Leek (cut into fine rings--optional) 4-5 toes Garlic (minced) 1 Tbsp Oleo 12-16 oz fresh Mushrooms (sliced) 1 lb fresh Tomatoes (skinned) OR 1 can skinless Tomatoes Italian Seasoning, Black Pepper 2 tbsp Tomato Paste Beer, Tomato Juice or Vegetable Broth SEASONINGS (measures are for dried herbs) Start with: 1/2 tsp Black Pepper, 2 tsp Oregano, 2 Bay Leaves, Pinch of Rosemary a bit of Basil, small pinches of Thyme and Sage About a 1/2 env Spagetti Sauce Mix (your choice of flavour) |
| Saute Onion, Green Pepper, Leek, Celery, Carrot, Jalapeno until nicely browned. Add Zucchini, Garlic, stir-fry on high for another couple of mins, add Italian Seasoning and 1 tsp of Oregano. Push everything aside, melt Oleo, add Mushrooms, saute for a couple of mins, then mix everything together. Add chopped Tomatoes and their liquid and Seasonings. Simmer some more, then if you want it a little thinner, add a bit of Beer, Vegetable Broth or Tomato Juice. Adjust taste with whatever seasoning you feel is lacking herbs, especially Oregano, an envelope of Washington's Broth and Seasoning Mix or a Knorr Vegetable Cube (or two), a little more Sauce Mix). Serve over Whole-wheat Spagetti or Tortellini. Yummy when topped with a bit of Cheese (I like to mix Parmesan and Cheddar) and broiled until Cheese is bubly. Serve with Garlic Bread. To freeze table-ready: Prepare your pasta of choice (try Spinach and Cheese Tortellini), layer a portion in serving-size freezer-to-microwave bowl, add Sauce, a little Cheese. Instant microwave magick :) NOTE: If you have leftover Marinara Sauce, you can stir this in. Tasty! NOTE on leftover Vegetables: Leftover Peppers can be chopped or sliced and frozen for later use (the colours look great in Homefries or a Potato Casserole). |
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| ZUCCHINI BOATS |
| Per serving: 1 med. Zucchini, about 1 cup of above Sauce, shredded Cheese, Parmesan Scrub Zucchini, cut in half, put on microwave-safe plate (a small-ish pie plate works nice). Scoop out midde (freeze pulp for later use in a soup or stew). Nuke the hollowed-out zukes for about 2 mins, pat dry, sprinkle with Parmesan, pile on Sauce (it should be thick enough for "piling" when it's cold). Top with Cheese, nuke for another couple of mins until bubbly. This can be served on a bed of Whole-wheat Spagetti or Spinach Tortellini, or Brown Rice. Or by itself with loads of mouth-watering Garlic Bread. |
| PASTA PIE |
| about 6 oz Whole-wheat Spagetti 1-2 tbsp Oleo 1/3 cup Parmesan (grated) 2 Eggs (well beaten) 8 oz Cottage Cheese 1/2 cup shredded Cheese 2 cups of Pasta Sauce (above) |
| Cook, drain Pasta (should be about 3 cups); immediately stir in Oleo, then add Parmesan and Eggs. Form this into a "crust" in 10" pie plate, spread on Cottage Cheese, fill with the Sauce. Bake uncovered at 350 deg. F for 20 mins. Remove from oven, sprinkle with Cheese, bake 5 more mins or until the Cheese is bubbly. Serve with Garlic Bread. |
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| Unless otherwise noted, all recipes copyright Valkyrie Grant |
| Ever miss the gooey goodness of that old comfort-food standby, the Tuna Casserole? Salivate no more ... just because you have too much conscience to chow down on Charlie Tuna or even Flipper, you don't have to deny yourself any longer. Personally, I don't even miss the fishy taste in this recipe (makes about 9-10 generous servings). MOCK TUNA CASSEROLE |
| 1/3 bunch Celery (thinly sliced) 3 med Onions (diced) 2 med Carrots (diced) 1 Jalapeno (minced) 4-5 toes Garlic (minced) 1 can green Peas (drained) --or-- 1/2 bag frozen Peas splash of Vegetable Broth (or water) about 3 cups (dry) Whole-wheat Pasta 2 cans Cream of Mushroom Soup 1 cup Onion or Mushroom Gravy (optional) 2-3 env. Washington's Broth/Seas. Mix --or-- Knorr Vegetable Cubes --or-- Vegetable Better Than Buillion (to taste) 1 tsp Italian Seasoning Black Pepper, Grated Cheese Durkee Onions EVOO for sauteing OPTIONAL: green parts of Spring Onions (sliced) 1 small Leek (thinly sliced |
| Cook Pasta, drain. While Pasta is cooking, brown your Veggies (start with the Onions and the Leek (if used) to get them nice and brown, then add Carrots and the Celery). When all Veggies are browned and the Garlic has been added and sauted for a couple of minutes, dump in the Peas, add Italian Seasoning, add a little Vegetable Broth, a couple of Knorr Veg Cubes (or whatever you might be using), cover and let steam until the Veggies are tender, then mix in the Soup and the Gravy (if used).. Heat thoroughly, season to taste with whatever seems necessary. Mix with the Pasta. Ladle into individual-serving freezer bowls, top with shredded Cheese and Durkee Onions, freeze. The Cheese and Durkees make a nice crust when nuked. NOTES: For a nice little touch, sprinkle with chopped Chives or thinly sliced Spring Onions You can substitute one can of Cream of Celery or Broccoli Soup for one can of Mushroom Soup |
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