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)
couple of handsful or so of 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
Tomato Juice or Vegetable Broth
SEASONINGS (measures are for dried herbs)
Start with: 1/2 tsp Black Pepper,
1 to 1-1/2 tsp Fennel Seeds, crushed
2 tsp Oregano, Pinch of Rosemary, pinch of Basil
small pinches of Thyme and Sage
Optional: About a 1/2 env Spagetti Sauce Mix of your choice
Washington's Broth & Seasoning Mix, Vegetable Cube or Vegetable Better-Than-Buillon
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 zucchinis 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.
RETURN TO
RECIPES INDEX
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 the idea of chowing down on Charlie Tuna or even Flipper doesn't appeal to you, don't deny yourself any longer. Personally, I don't even miss the fishy taste in this recipe (makes about 8-10 generous servings).

MOCK TUNA CASSEROLE
couple of handsful or so of Celery (thinly sliced)
2-3 med Onions
(diced)
2 med Carrots
(diced)
1 Jalapeno
(more or less, minced)
4-5 toes Garlic
(minced)
1 cup (or more)  frozen Peas
splash of Vegetable Broth
(or water)
4 cups (or more, dry) Whole-wheat Pasta
2 cans Cream of Mushroom Soup
1 cup Onion or Mushroom or Brown Gravy
1-2 env. Washington's Broth/Seas. Mix
--or-- Vegetable Cubes
--or-- Vegetable Better-Than-Buillon
(to taste)
1 tsp Italian Seasoning
Black Pepper,  Grated Cheese
Durkee Onions
(optional)
EVOO for sauteing
OPTIONAL: Spring Onions (sliced) and/or
1 small Leek, green and white parts
(thinly sliced)
Cook Pasta, drain. While Pasta is cooking, brown your Veggies; start with the Onions and Jalapeno, when they start to brown, add Carrots, also Leeks and/or Spring Onion (if used), the Celery after another couple of minutes. When the Veggies are nicely browned and the Garlic and Italian Seasoning has been added and sauted for a couple of minutes, dump in the Peas, add a little Vegetable Broth, one or two Veg Cubes (or whatever you might be using), cover and let steam until the Veggies are tender, then mix in the Gravy (if used). Heat thoroughly, season to taste with whatever seems necessary. Mix with the Pasta, stir in the Soup. Might need more or less Soup depending on the amount of Pasta.

Serve piping hot with shredded cheese. If using Durkee Onions, sprinkle them on before the cheese and microwave for a minute on high so the cheese melts into the onions.

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.
You can mix varying shapes of Pasta but note the correct cooking time for each
Saute Onion, Green Pepper, Celery, Carrot, Jalapeno and Leek (if using) until lightly browned.  Add Zucchini, Garlic, stir-fry on high for another couple of mins, add Italian Seasoning and 1 tsp of Oregano, stir. Push everything aside, melt Oleo, add Mushrooms, saute for a couple of mins, then mix everything together. Add chopped Tomatoes with their liquid, Tomato Paste and Seasonings. Simmer some more, then if you want it a little thinner, add a bit of Vegetable Broth or Tomato Juice. Adjust taste with whatever seasoning you feel is lacking, especially Oregano, maybe one of the choices listed under 'optional' (for a deeper, richer taste), a little more Sauce Mix. Ladle 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!
SOUTH -- SOUPS -- SANDWICHES -- PASTA -- MAIN DISHES -- INDIAN INSPIRED -- MISCELLANEOUS -- VEGETABLES -- CAKES -- COOKIES

THE FULL ENGLISH BREAKFAST -- VEGETARIAN STYLE
(and other breakfast ideas)

QUICK LUNCH or SUPPER (it's all about Potatoes)

WHAT TO DO:  WITH VEGGIES LEFT AFTER COOKING,
OR WHEN FRIENDLY GARDENERS SHARE THEIR SUMMER BOUNTY


RECYCLING TIPS     CRAFTY HOUSEHOLD HINTS

HOME