| P A S T A |
| THE NO-COW THICK AND YUMMY PASTA SAUCE |
| Oil 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 sm Yellow Pepper (cut into thin strips) 1/2 bunch Celery (sliced thinly) 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 Garlick (minced) 1 Tbsp Oleo 12-16 oz fresh Mushrooms (sliced) 1 lb fresh Tomatoes (skinned) OR 1 can skinless Tomatoes 1-2 env Spagetti Sauce Mix (your choice) Italian Seasoning, Black Pepper 1 or 2 tsp dried Oregano 2 tbsp Tomato Paste Beer, Tomato Juice or Vegetable Broth |
| Saute Onion, Green Pepper, Leek, Celery, Carrot, Jalapeno until nicely browned. Add Zucchini, Garlick, 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, Sauce Mix, 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 (Pepper, Oregano, an envelope of Washington's Broth and Seasoning Mix, 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. To freeze table-ready: Prepare your pasta of choice (try Spinach Tortellini!), layer a portion in serving-size freezer bowl, add Sauce, a little Cheese. Instant microwave magick :-) NOTE: If you have leftover Marinara Sauce, you can stir this in. Tasty! |
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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 Garlick 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 Garlick Bread. |
| 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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| Unless otherwise noted, all recipes copyright Valkyrie Grant |