Friday, March 23, 2012

Pasta e fagioli

2 lbs ground beef  ~ cooked and drained
1 onion, chopped
3 carrots, chopped
3 (14 oz cans) diced tomatoes ~ not drained
1 (16 oz) can red kidney beans ~ drained
1 (16 oz) can white beans ~ drained
1 (25 oz) container of beef broth
1 tsp minced garlic, or 2 garlic cloves
3 tsp. oregano
2 tsp pepper
1 tsp. tabasco sauce (optional)
1 (20 oz) jar of Classico four cheese spaghetti sauce
1 (16 oz bag) of pasta ~ shells, penne or your choice


Directions:

Brown beef in a skillet, drain fat, add chopped onion, chopped carrots, diced tomatoes, red bean and white bean, diced tomatoes, broth, spices and spaghetti sauce. bring to a low boil, and reduce heat and simmer until carrots and onions are tender. In a separate pan, boil  noodles, drain and then add to mixture, Simmer and serve.

Thursday, March 22, 2012

Vegetable Tian


2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.