by jphilo | Apr 2, 2014 | Recipes
One cooking puzzle I’ve never been able to solve is how to achieve the perfect marinara sauce to pasta ratio. My tendency is to overdo the pasta, which means that 9 out of 10 times we have left over spaghetti noodles. If it’s just a little bit, we throw it away. But recently, I made way too much. So much that my guilty conscience kicked into high gear at the thought of wasting so much food.
Therefore, I did the logical thing and created a new recipe to make good use of the leftovers. The resulting meal was a big hit and received the coveted Hiram Seal of Approval. It is dairy-free and versatile, as the cook can add or substitute ingredients, especially the veggies, depending on what’s available.
Basil Pesto Pasta
12 ounces cooked spaghetti noodles
3 tablespoons olive oil
1/2 cup walnuts pieces (or use pine nuts or almonds)
1/2 cup basil pesto
1/3 cup red sweet pepper, chopped
1/2 cup onion, chopped (optional)
1 cup kale, torn into small pieces (or use broccoli, green beans, or cauliflower)
1/2 cup kalamata olives, sliced
1/2 cup thin-sliced pepperoni, each slice quartered
Heat oil over medium heat in large, heavy pan. Add walnuts and stir fry for 2 minutes or until they begin to brown slightly. Remove with a slotted spoon and drain on paper toweling.
Add vegetables and stir fry until hot, but still fairly firm. Add cooked pasta and stir well until coated with oil. Add the pesto and stir until the pasta is evenly coated. (This takes patience!) Add olives, pepperonim and nuts. Stir for another minute. Serve immediately. Sprinkle with feta or Parmesan cheese if desired.
by jphilo | Apr 11, 2012 | Recipes
A few days before we went on vacation last month, I cleaned out the fridge and made supper in one fell swoop. How was such a feat of daring and skill accomplished? By using the leftover vegetables and meat in the refrigerator to make fried rice.
Because this dish uses leftovers the recipe is very adaptable. I’ve done my best to create oodles of options in the instructions below. But you can add your own touches, too. Vegetarians can leave out the meat. Onion haters can leave out my favorite vegetable while onion lovers can add more. The only thing you have to include is the rice!
Clean Out the Fridge Fried Rice
1 cup uncooked rice
3 tablespoons olive oil
Any combination of the following vegetables, about 1/2 – 1 cup of each: peas, corn, chopped broccoli, onion, sweet pepper, green beans, cabbage, or carrots
3 eggs
1/2 – 1 cup of one the following cooked, finely chopped meats: ham, bacon, pork, turkey, chicken, or beef
1/4 – 1/3 soy sauce
In medium sauce pan, cook rice according to package directions.
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Break eggs into a bowl and beat well. Pour into frying pan and scramble. Transfer cooked eggs back into bowl.
Heat remaining oil in frying pan over medium-high heat. Add veggies, one kind at a time, starting with the carrots and broccoli. Stir fry for half a minute, then add next kind of veggie until all are in pan. Add meat and stir fry for about a minute more.
Add cooked rice. Stir fry and mix well. Pour in soy sauce. Stir fry until rice mixture is evenly coated. Add cooked eggs and mix well. Serve hot. (But the leftovers are delicious cold, too!)
