Day 41: Not-So Lazy Rigatoni (Meatless Monday Meals)

So far, Meatless Mondays have been a huge hit around here. And I think I've discovered the secret (especially if your SO is a carnivore): Pasta. And cheese. And veggies. 

But mostly pasta & cheese.

Baked Spinach Rigatoni

This one was more labor intensive than initially supposed, but I knew it would be. And it is so, SO worth it.

Ingredient Roundup:
*Spinach
*Rigatoni pasta
*Ricotta cheese
*Mushrooms
*Italian blend cheese (Mozz and Parm)

You're gonna need a food processor for this. Just a heads up. Thankfully, I've had one for a while that is apparently going to get more use after this.

First, you're going to want to get a pot of water on to boil the pasta. Whole grain pasta, if you're lucky enough to find it will make you feel less guilty overall about the dish.

Meanwhile, you're going to want to thaw and squeeze your spinach (if you're using frozen, as I did). Trust me. It's easier than using fresh.

Those little squeezed balls of spinachy goodness go into as-yet-unnamed the food processor. Perhaps I shall call it Patrick.

And you will add TO that spinach, the ricotta cheese and about half of the Italian blend cheese. Also? Salt & Pepper, although I tend to season after something like this has been whirred around.

Pulse it (with the lid on!) until it's all mixed and creamy looking.

Seriously. This stuff would be amazing as a simple ravioli filling.

Dump it out into a bowl.

I decided there was a distinct need for moar veggies in the dish, so I went with the standby staple 'round these parts: Mushrooms. Our fave gourmet blend.

As I didn't want to spend forever chopping these down into tiny bits, I just put them into Patrick and let him do all the work.

Voila! Insta-chopped 'shrooms, no effort required. Seriously a time saver. -->

It was about then that I fell in love with my FP all over again.

It all goes together in a bowl, to which you add the fresh cooked hot pasta when it is done.

Mix the whole shebang up and pour into a casserole dish.

Top it with the remaining IB cheese you've got sitting there and let it cook for about 15 minutes or so, at 450 degrees in the oven.

Really, that's all there is to it. It's a deceptively easy looking recipe. The hard work is in all the prep.

When it's done, the cheese should be all golden brown and crispy; the pasta, bubbly.

Scoop it into a bowl and devour. Because really, it's divine!

Enjoy!

~Snarkstress

Day 26: Krazy Kale!

Kale chips are taking supermarkets by storm, it seems, but I'm loathe to pay as much as they're asking for. So when I saw this recipe pop up on my Pinterest, I had to try it. 

Krispy, Krazy Kale

I wasn't planning to photograph this one, so the pictures are few, but it's such a simple recipe it's not like there NEEDS to be a ton of pictures.

Ingredient Roundup:

* Kale (I just used one head)

* Olive oil

* Sea salt and/or optional seasonings (like... cajun)

Preheat the oven to 350 and get your baking sheets out.

As you can see above, you're going to just tear the kale into bite sized pieces, getting rid of any stems or hard bits.

Pop the pieces into a bowl and drizzle with olive oil. Use your hands and get those leafies coated, then spread them out on your baking sheets in a single layer and lightly dust with salt and/or any other seasonings you might want to put on there.

Into the oven for 10-12 minutes or so, just until they get crispy, then bag 'em and nosh.

They are seriously as addictive as chips or popcorn. But SO much healthier (provided you watch that salt) for you.

Yummeh!

~Snarkstress

Day 20: Meatless Monday Begins!

A while back, I was reading an article on how just small tweaks to your regular meal routine, like Meatless Monday, for example, could go a long way toward improving your health. Dragon and I both love veggies, don't get me wrong, but Dragon himself, well, he's more carnivore than herbivore, so finding a recipe that worked for him too was... difficult.

And then I found this one.

Meatless Monday 30-Minute Meal

This recipe isn't very complicated, but I did have to make some adjustments. I was determined to get Dragon to eat this, so I wrangled up the following:

*White Fiber mini shells pasta
*Organic 'Bonzo beans
*Roma Tomatoes
*Sweet Onion
*Gourmet Mushroom blend
*Zucchini
*Yellow Squash
*Basil, Oregano, S&P
And, the most controversial ingredient of the night: Anchovy Paste. Sure, I could've left it out. But I was determined. We already had most of the stuff on hand, so we only had to get the produce and the paste. Not too expensive, at all.

So, first thing, you want to peel the tomatoes. The easiest way? Put that pot of water on for the pasta, bring it to a boil, then *carefully* plop those tomatoes in that boiling water.

When the skins split (trust me, this doesn't take long), take them out and run them under cold water. Peel away the skins and voila... naked tomatoes.

We actually had an amusing conversation about the "tomato is a fruit" and its resemblance to oversized peeled grapes.

Chop up half your onion (unless you *really* love them, and then you may as well put the rest in there) and set them off to the side.

Now is also a good time to chop up the zucchini, squash, and mushrooms too, by the by. And take the stemmy part off the tomatoes if you're so inclined.

For me, it's just easier to do everything in one bulk grouping before I actually start cooking. I *do* have the pan and oil heating though.

Into said pan goes a little Olive Oil, the onions, the garlic, and the anchovy paste. That little...poo-snake over there. -->

Yeah, it isn't the most appetizing looking thing in the world, but I'm seriously converted. It adds a depth of flavor to the dish that you just canNOT replicate without putting a ton more stuff in there.

Incidentally, I also bought a can of anchovies and attempted to eat them the next day. No. No thank you. Way too salty. I'll stick with the paste because even the Feline Mafa refused to eat more than half a single fillet.

Cook that through until the onions are translucent and soft. Careful not to burn the garlic, and stir in that paste.

It melts together. No, really. And the anchovy paste completely loses the fishiness.

Like... well, it's like sauerkraut. The longer you cook it the less bitter it is. The flavor intensifies into this utterly unique but lip-smackingly good extra oomph that a meatless dish like this really needs.

Add in your veggies and let cook until soft. Then the fun part:

Put in those peeled tomatoes and mash the heck out of it all with a potato masher. It crushes down into this chunky fabulous sauce. -->

Then, it's time to let it simmer down. Let those flavors meld. Add in the basil, oregano, S&P, too.

Now's a good time to have that pasta cooking and/or straining while the sauce finishes bubbling.

And then all you have to do is add the pasta and the 'bonzo beans to the sauce and there you go.

This ended up being super tasty, even Dragon raved about it. And it made enough for extras for a few days worth of lunch.

Hard to believe, but this is one of those leftover dishes that gets better the longer it sits in the fridge. Just pop some on a plate, eat cold or heat up for about 2 minutes in the microwave.

Delicious!
~Snarkstress

Day 13: Meat n' Taters!

Several years ago, I stood in the kitchen wondering what the hell to make for dinner since I had only sausage and potatoes to work with. The result became a Once A Month (or more, depending) staple meal in our house.

Meat n' Taters

This meal is about the easiest thing to make. It's hearty, stick-to-your-ribs food that goes from pantry to skillet to dish in about 30 minutes.

Ingredient Roundup:
* Sausage (I use the Beef Polska Kielbasa, but you can use any sausage you like. I've done chicken sausages, elk sausages, pork sausage... really.)
* 2-3 Medium Yukon Gold potatoes (I've tried using Russet for this and it didn't quite taste the same. The potato needs to be waxy; even red potatoes work.)

The can o' corn is there as the side dish. You can add it TO the skillet if you prefer, but we usually just zap it with some butter to make things easy.

Slice the sausage into bite-sized pieces. This, again, is all personal preference as to how thin you want to go. Sometimes we go chunky, sometimes less-so. I happen to really like when the sausage gets all fried and crispy around the edges... so... your mileage may vary.

In a non-stick skillet, toss all the sausage and turn the range on to, oh, medium high or so.

A note: I don't add any oil to my pan for this dish, or butter, or anything. The sausage has enough fat in it that it renders down beautifully, you just have to make sure you keep an eye on it so it doesn't burn.

While that's heating up, wash and chop the potatoes. Again, personal preference prevails here as to chunk size, but I normally do somewhere around 1/2" or so.

You can leave the skin on for this if you scrub it (and really, you ought, because that's where all the nutrients are, right?) before you chop and then just toss 'em right in the pan on top of those sausage slices.

Right here, once it's all stirred up in the pan, I normally hit it with some dried dill. There's something about it that just brightens the whole dish and gives it a really luscious flavor. But, alas, I was out of dill, so I added some cajun spices to the mix, just for a little kick of seasoning. Due to the salt content of the sausage, I generally avoid adding more, but hey, whatever you like, right? Tailor the recipe.

Pop on the cover and let it cook for 20-30 minutes, stirring every once in a while to keep the sausage from sticking to the bottom of the pan.

When it's done, just add your favorite veggie (or whatever you have on hand) and you're good to go! You can tell it's ready when the potatoes are fork tender and the sausage has that lovely caramelized crust thing going on around the edges.

Enjoy!

~Snarkstress

Day 9: Shrimp En Sauce!

I've been craving shrimp for weeks. I think it all started back around our anniversary in December when I wanted to go to Red Lobster, but we never really had the money to do so.

Those who can't... make it themselves. Deliciously.

Shrimp En Sauce

Sounds fancy, right? Really, it's not. But it was mighty delicious.

So we started off with the following:
* Raw shrimp
*Creamy tomato sauce
*Piccolini Farfalle
*TJ's Veggie blend (peas, carrots, green beans, & corn)
*(not pictured) Crumbled Bacon
*(not pictured) Baby Bella mushrooms
*(not pictured) Butter
*(not pictured) Cajun blend spices

I'm not gonna lie. The bacon and mushrooms were later additions, done on the fly when Dragon decided there needed to be something else in there. For the record? The mushrooms were my idea.

First things first, you put some butter in the pan and dump the thawed shrimp in to saute. Now, if you end up with a seething, boiling shrimp-water mess, don't feel at all bad about pulling out the shrimp, dumping the water, adding new butter, and slipping those tasty morsels back in for a quick crusty saute.

And while you're add it, throw some Cajun spices on those bad boys for color and heat. I certainly did.

When they're done, pull 'em out and let them rest. Overcooked shrimp is definitely a bad thing. Can we say... rubber?

In the empty pan dump ye olde veggies. Also for a quick saute.

By the by, you should probably put on a pot of water to boil while you're doing all of this. Because you've got some pasta that needs boiling.

Back to the saute pan: cook it all down. Those 'shrooms are amazing. Seriously. You can hit all of this with more seasoning if you wish, and a touch more butter, if that floats your boat. Feel free to experiment.

Side note: That's why you don't see me doing measurements for these. I believe that cooking is a creative endeavor, an alchemy, and recipes are merely guidelines. I'd much rather give you a bunch of pictures and the ingredients and let you do with them as you will (if anything at all).

About now, you should be popping the pasta in for a quick cook according to the package directions.

Into the pan goes the shrimp, the sauce, and the bacon bits. Because everything is better with bacon (according to Dragon).

Verily, it is the candy of meat.

Let that get warmed through, stirring as you go. I generally time it with the pasta, so it ends up being about 10 minutes all told that it'll be simmering away.

When the pasta is done, just drain it, add it to the sauce and mix.

Or flip it, if you're fancy like that.

Into a bowl, and devour like a starving T-Rex at an all-you-can-eat Brontosaurus buffet.

Enjoy!

~Snarkstress