Pasta Presto

Before I added Pasta

I got the recipe for Pasta Presto on this blog, though mine didn't seem to turn out exactly like hers (I didn't use crumbled sausage - note to self!) It was easy, though it didn't get rave reviews from my toddler. I know JJ Mendiola wouldn't like it either, as it is very bell pepper-heavy.

1 package (16 ounces) penne pasta
2 teaspoon olive oil
4-5 cups (1/4 inch thick) sliced red/tri-color bell pepper (approx. 4 large bell peppers), each cut in half crosswise
1 teaspoon sea salt, divided
16 ounces Italian sausage (I should have used crumbled)
2 teaspoons dried oregano
2 garlic cloves, minced
1 cup (about 1, 5-6 oz small container) crumbled feta cheese
1 (15 oz can) black olives, sliced (or kalamata, if desired)
1/2 teaspoon black pepper

Cook the pasta according to the package directions. Undercooking is best, as it will continue cooking when you add to the other ingredients.

Saute the bell peppers and 1/2 teaspoon salt for 2 minutes in olive or coconut oil. Remove casings, if necessary, from the sausage. Add sausage, oregano, and garlic to pan; cook for 4 minutes until sausage is done; stirring to crumble. Add pasta, 1/2 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.

Crockpot Enchiladas

Luke Walker needed a picture, but this is the leftovers on the following day, and it doesn't make the enchiladas look all that appetizing, if you ask me.

In the Food Processor, I blended: wilted tomatoes that weren't good for salads anymore, but still useful for sauces, onion, garlic, cumin, chili powder, and salt. Then, I stirred this together with one can of Chicken Chili from TJ's I found in my cupboard, 1 c. sour cream, 1 can black beans, and 1 small can of sliced black olives.

In the Crockpot: First, I spread some of the chili mixture, then a layer of tortillas, then a layer of cheddar cheese. Continue with the alternating layers until you reach 3/4 of the way up the top of the Crockpot, and set the dial for 4 Hours High. When it seems hot and bubbly, and most of the liquid has absorbed, it's ready!!!

Sausage & Veggie Rolls

Ok, so this one is a bit Australian, but works really well with kids who are fussy on veggies. We usually serve sausage rolls as party food for kids' parties, but there's no reason to save them for special occasions. The sausage part is freezeable, so you can over-cater and enjoy a cooking-free evening sometime in the future (shucks!).

I don't believe I've seen these in the U.S., but who knows, they might be lurking somewhere, so apologies if this is the most obvious recipe ever. I enjoy making my own - basically so I know what's gone into them (the word sausage does not inspire confidence) but also because I can load them with veggies, something my three and a half year old is happy to eat when she can pretend they're not there.

The other great thing about them is that they require left over veggies that were tomorrow's trash candidates, making them pretty economical too. So here goes. (and sorry, the picture's not mine, I just thought it might clarify my rather lame description below).



Ingredients:

• About a pound of ground meat (beef, chicken, turkey, lamb)



• About 2 cups of whatever veggies you have in the fridge that can be grated/minced - sweet potato, garlic, zucchini (not too much or the rolls get soggy), butternut squash, carrot, potato, mushrooms...



• 1 onion



• 2 Tbsp tomato paste (ketchup also works in a pinch)



• 1/2 cup breadcrumbs



• about teaspoon or so of dried herbs - I usually use thyme, but oregano, rosemary, sage, whatever would work to give a little flavor.



• 1 egg



• a couple (3 usually works for me) of sheets of puff pastry, defrosted

Method:

1. Grate all the veggies as finely as possible; and grate or dice the onion as finely as possible. A food processor is a huge time (and knuckle) saver here.



2. Mix the veggies well with the meat, breadcrumbs, tomato paste and dried herbs.



3. Cut your puff pastry into half (it comes in squares here approx. 10x10 inches - I have no idea what size you get in the US, but you need a rectangle.



4. Roll the sausage mixture into logs the length of the long side of your rectangle. Place the log into the middle of the rectangle and wrap the pastry to enclose the sausage, then brush with lightly beaten egg. Cut sausage rolls into desired lengths.



5. Cook at about 400F (200C) on a tray lined with baking paper until golden brown, approx. 20-30 minutes. Serve while hot with tomato ketchup for dipping.

Freezing:
You can freeze these at the 'sausage' stage. I like to roll the sausages into logs so they're ready to defrost and pop into the pastry, but you could also freeze it as a big chunk and roll on defrosting. Seal in snaplock bags and store for up to 2 months in the freezer.


Variations:
I'm guessing you could also substitute starchy veggies for the meat for a vegetarian version, though I haven't tried it yet. You just need something to hold it all together.


You can also omit the pastry and just make little sausages, which is good for really little eaters, though it's a bit trickier to keep it all together while cooking.


If you're making these for guests or a party, sprinkle some sesame seeds, cumin seeds, or poppy seeds on top after brushing with egg and before baking.

Baked Ravioli Casserole

I'm continuing my theme of making dinners that have no correspondence to the weather outside at the time. Who wants to think something different up when you already have a certain plan in mind? Anyway, this is a Weight Watchers Recipe I found when cleaning out my files for our move, so if you buy all fat-free ingredients, it should be really low-cal. This is very reminiscent of lasagna, but a lot less work! It seems like a good dish to take to a family in need, since other kiddos should like it too!

1 pkg. cheese ravioli (really, any flavor would work nicely)
1 head chopped cauliflower
shredded mozzarella cheese
few tbsp. freshly grated Parmesan
1 jar marinara sauce

Of course, the actual recipe called for exact measurements of all of these things. But who are we kidding? a) I didn't have time to type them out, and b) I rarely cook that way! Also, the recipe called for sauteing diced tomatoes, olive oil, garlic, and spices to make the marinara sauce. For all of you who have that kind of time, be my guest!

Pre-heat oven to 400 degrees and spray a baking dish.

In a large pot, boil ravioli and cauliflower at same time, just until ravioli floats to the top, about 2 minutes. The Pasta will continue to cook when baked. Drain and set aside.

Put it back in your large pot, and toss in the Marinara to coat.

Transfer the mixture to the prepared baking dish. Sprinkle with cheeses and bake until the mozzarella is bubbly, about 20 min. Let stand 5 min. before serving.

(I separated it into 2 sm. baking dishes before baking, and we'll have one for dinner tonight, and one will go into the freezer for another time in the future.)