Thursday, April 16, 2009

Go to Pasta meals

Holy Cow!
I don't know how you working moms do it!
I have only been running the Snack Bar for 3 weeks, and I'm pooped!
Sometimes to tired to cook!
I a cook, and I don't wanna do it!
Lately, my go to meals have been Pasta based...
Pasta cooks quickly, there are myriad of sauces that can be used, and with some
fresh, crusty bread, and a salad... dinner can be done in a flash... especially if you use
Cappelini... it only takes 5 minutes to cook.
Last night, I had some leftover zucchini, and a tons of onions, so I make a pasta meal out of it.
I sliced up the 2 large zucchini, and a huge onion in to slivers.
Placed them into a piping hot skillet with some olive oil and saute'd away.
Meanwhile, I had my Pasta water going, salted of course, and ready for the Cappelini
as soon as the veggies were done and crisp tender.
When they were both done, I put the Pasta into the skillet with the veggies, added a touch more olive oil and sprinkled with my New Pampered Chef garlic and Parmesan dipping seasoning.
It was good! Not overpowering, but good.
I usually don't use powdered anything in my cooking, but I had this on hand, it's new from the Spring season, and it was good!
I also love making a peasant dish using the same technique except substituting the zucchini for shredded cabbage.
My kids can't get enough of it.
We call it Peasant Pasta... because it's so easy and cheap to make.
My hubby will even make it if I'm away on business!

Sunday, April 05, 2009

Quick Taco Salad

I really need to get on the ball with this blog.
That being said, I'm going to post some recipes that have gotten me through this week.
One is my HUGE BOWL of Taco Salad for 6.
1 1/2 lbs of ground beef
1 large onion minced
1 bag of shredded cabbage
1 cup frozen corn
chopped bell pepper
taco seasoning mix to taste
salt to taste
chopped scallions
shredded cheddar and jack cheese
Brown ground beef, drain fat, add onions, peppers, frozen corn and cabbage and taco seasoning mix
and cook until cabbage is just wilted.
Place in a large shallow bowl.
Add a layer of salsa
Add a layer of cheese,
top with green scallions...
The cabbage stretches the meat, and gives it all a great crunch.
Shredded cabbage is almost always used in Mexico for tacos instead of lettuce.
It's much more nutritious and is cheaper than lettuce, and required less
pesticide when growing.