Source
Ingredients:
4 boneless skinless chicken breasts
1 cup flour
3 tbsp olive oil
2 oz prosciutto or bacon
1 onion finely chopped (I added)
8 oz fresh sliced mushrooms
1/3 cup dry marsala wine (or chicken broth)
1/3 cup chicken broth
1/4 cup chopped fresh parsley (I omitted)
Directions:
1. Place flour in shallow bowl and season with salt and pepper.
2. Coat the chicken evenly with the flour, shaking off the excess.
3. Heat the olive oil in a large skillet over medium heat. Brown the chicken on both sides. Working in batches so you don't overcrowd the pan. Transfer to crock pot once browned.
4. In the same skillet, brown the prosciutto or bacon until it becomes crisp. Remove onto paper towels.
5. Add onion to skillet and cook until soft. Add mushrooms and cook until both the onion and mushrooms have browned. Once brown, stir in wine and broth, scraping up the browned bits of prosciutto stuck to the pan.
6. Pour the mushroom and wine sauce over the chicken in the crock pot.
7. Cover and cook on low for about 4 hours.
8. Top with the cooked crumbled prosciutto and chopped parsley right before serving.
Notes: I'm trying to increase my healthy crock pot recipe repertoire. Although this doesn't rate super high on the healthy scale (hello bacon grease), it gets a perfect score for both deliciousness and ease. This will definitely become a regular in our household.
Sunday, October 26, 2014
Friday, October 24, 2014
Pumpkin Sugar Cookies
Source: The Amazing Mel
Ingredients:
for the cookies:
1/2 cup (2 ounces) powdered sugar
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (8 tablespoons) butter, softened
1/2 cup coconut oil, melted and cooled (I used vegetable oil instead)
1 large egg yolk (I just used the whole egg)
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
2 1/2 cups (12 1/2 ounces) all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup granulated sugar (for pressing)
for the icing:
2 cups (8 ounces) powdered sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
2-3 tablespoons milk or cream
Directions:
Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper or silpat liners.
In a large bowl (or in the bowl of an electric stand mixer), cream together the powdered sugar, granulated sugar and butter with a handheld electric mixer until combined. Slowly drizzle in the coconut oil and mix. (I thought this was super weird, but it really turned out great.)
Add the egg yolk, vanilla and pumpkin and mix until combined.
In a medium bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Add the dry ingredients to the wet batter and mix well.
Scoop 2 tablespoons (this seemed HUGE! when it was a ball, but the cookies weren't too big - I just didn't get nearly as many as she said she did - Mel said it yields 2-3 dozen cookies but I got closer to 1 1/2 dozen) of dough at a time and roll into balls (if the dough seems sticky, refrigerate for 20-30 minutes or lightly grease your hands - I was able to roll them right after mixing). Place the balls on the cookie sheet, about 2 inches apart.
Using a drinking glass with a flat bottom, dip the glass in the 1/2 cup sugar (lightly grease the bottom of the cup the first time to help the sugar stick) and press each cookie to about 1/4-inch thick, dipping the glass in the sugar between each cookie.
Bake the cookies for 10-12 minutes.
For the icing, whisk together the powdered sugar, cinnamon and nutmeg. Slowly add the milk (or cream) and whisk vigorously until smooth. Use more or less cream depending on the consistency you want (the thinner it is, the easier it will set so the cookies can be stacked).
When the cookies are completely cooled, swirl a little icing on top of each cookie.
Notes:
I saw these pop up on Mel's site recently and immediately pinned them (as I am wont to do with any Mel recipe). My sister Heather told me she made them for Conference and they were a hit with the Elwoods, so I knew I couldn't delay making them myself. I wanted to make them for one of our October road trips and I ended up making them for our Colorado Springs adventure. They made a most delicious dessert for Gregg and me, munching them on the big hotel bed while Cal snoozed in her pack 'n' play in the corner. (Nope, we didn't share.)
Ingredients:
for the cookies:
1/2 cup (2 ounces) powdered sugar
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup (8 tablespoons) butter, softened
1/2 cup coconut oil, melted and cooled (I used vegetable oil instead)
1 large egg yolk (I just used the whole egg)
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
2 1/2 cups (12 1/2 ounces) all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup granulated sugar (for pressing)
for the icing:
2 cups (8 ounces) powdered sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
2-3 tablespoons milk or cream
Directions:
Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper or silpat liners.
In a large bowl (or in the bowl of an electric stand mixer), cream together the powdered sugar, granulated sugar and butter with a handheld electric mixer until combined. Slowly drizzle in the coconut oil and mix. (I thought this was super weird, but it really turned out great.)
Add the egg yolk, vanilla and pumpkin and mix until combined.
In a medium bowl, whisk together the flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Add the dry ingredients to the wet batter and mix well.
Scoop 2 tablespoons (this seemed HUGE! when it was a ball, but the cookies weren't too big - I just didn't get nearly as many as she said she did - Mel said it yields 2-3 dozen cookies but I got closer to 1 1/2 dozen) of dough at a time and roll into balls (if the dough seems sticky, refrigerate for 20-30 minutes or lightly grease your hands - I was able to roll them right after mixing). Place the balls on the cookie sheet, about 2 inches apart.
Using a drinking glass with a flat bottom, dip the glass in the 1/2 cup sugar (lightly grease the bottom of the cup the first time to help the sugar stick) and press each cookie to about 1/4-inch thick, dipping the glass in the sugar between each cookie.
Bake the cookies for 10-12 minutes.
For the icing, whisk together the powdered sugar, cinnamon and nutmeg. Slowly add the milk (or cream) and whisk vigorously until smooth. Use more or less cream depending on the consistency you want (the thinner it is, the easier it will set so the cookies can be stacked).
When the cookies are completely cooled, swirl a little icing on top of each cookie.
Notes:
I saw these pop up on Mel's site recently and immediately pinned them (as I am wont to do with any Mel recipe). My sister Heather told me she made them for Conference and they were a hit with the Elwoods, so I knew I couldn't delay making them myself. I wanted to make them for one of our October road trips and I ended up making them for our Colorado Springs adventure. They made a most delicious dessert for Gregg and me, munching them on the big hotel bed while Cal snoozed in her pack 'n' play in the corner. (Nope, we didn't share.)
Thursday, October 9, 2014
Creamy Cajun Chicken Pasta {Mel's Version}
Source: Mel's Kitchen Cafe
Ingredients:
for the seasoning:
1 teaspoon salt
1 teaspoon garlic powder
1 1/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (more if you want to up the heat) (my kids thought it was too spicy even when I used only 1/4 teaspoon - so use as much as you can handle!)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
for the chicken and pasta:
2 teaspoons oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4 to 1/2-inch strips
2 bell peppers, any color (I prefer red and orange), sliced into thin strips (I only had one - a red one - and it seemed to be plenty)
1 yellow onion, cut into thin half moon slices
12 ounces fettuccine noodles (I decided to use a whole pound package because I hate having half-open pasta bags in my cupboard just hanging out)
for the sauce:
1 Tablespoon butter
2 cloves garlic, finely minced
4 ounces light cream cheese, softened
1 cup milk
1/2 cup low-sodium chicken broth (I skipped the broth and just upped the milk to 2 cups total since I used more pasta than she called for)
1 1/2 tablespoons cornstarch
Salt and pepper to taste
Directions:
Mix together all the seasoning spices in a small bowl and toss all but 1 teaspoon of the mixture with the chicken pieces, reserving the 1 teaspoon for later. (Since I had already made up a very similar Cajun spice mix a long time ago, I just used ~1 Tablespoon of that for the chicken and 1 teaspoon for later.)
Bring a large pot of salted (I never salt my water - am I a bad pasta maker?) water to a boil and cook the noodles according to package directions.
While the noodles are boiling, heat the oil in a large nonstick skillet over medium to medium-high heat until the oil is hot and rippling. Add the seasoned chicken pieces in a single layer and cook until golden on each side and cooked through, 3-5 minutes. Remove to a plate and set aside, leaving as much liquid in the pan as possible.
Return the skillet to medium heat and add the peppers and onions. Sprinkle the reserved spice mixture over the top and cook for 4-5 minutes, stirring often, until the onions are softened. Scrape the veggies on top of the chicken.
Return the skillet to the heat and make the sauce by adding the butter and garlic. Stir constantly for 30 seconds or so until the garlic is fragrant. Add the cream cheese in large pieces and whisk or stir until smooth and thick.
In a large liquid measuring cup, whisk together the milk, broth and cornstarch until well combined.
Gradually pour this mixture into the skillet, whisking vigorously to avoid lumps. Bring the mixture to a simmer, stirring constantly, and cook for 2-3 minutes until the sauce is slightly thickened. Add salt and pepper to taste (I'd suggest about 1/4 teaspoon each and work up from there as needed).
Add the chicken, peppers and onions and stir to coat with sauce. Remove from the heat.
Once the noodles are finished cooking, drain and return to the pot. Pour the sauce mixture over the top and toss to coat the noodles with sauce. Serve immediately, garnishing with green onions, if desired.
Notes:
I had made a different version of Creamy Cajun Chicken Pasta a long time ago and we really enjoyed it then and the handful of other times I have made it since. I liked the flavor and creaminess and the relative ease of the dish, but when I saw Mel post her own version, I knew I had to give it a try. And I knew that I wouldn't ever go back to my old ways once I did. That's sort of the way it goes with her recipes. She's just that good. I really liked the extra creamy-factor from the cream cheese, but I actually thought the pasta was better the second day (reheated, of course) after it had a chance to really meld together in the fridge overnight. Good stuff here. And although the recipe looks long, it really isn't too involved and is actually pretty quick to whip together.
Ingredients:
for the seasoning:
1 teaspoon salt
1 teaspoon garlic powder
1 1/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (more if you want to up the heat) (my kids thought it was too spicy even when I used only 1/4 teaspoon - so use as much as you can handle!)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
for the chicken and pasta:
2 teaspoons oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4 to 1/2-inch strips
2 bell peppers, any color (I prefer red and orange), sliced into thin strips (I only had one - a red one - and it seemed to be plenty)
1 yellow onion, cut into thin half moon slices
12 ounces fettuccine noodles (I decided to use a whole pound package because I hate having half-open pasta bags in my cupboard just hanging out)
for the sauce:
1 Tablespoon butter
2 cloves garlic, finely minced
4 ounces light cream cheese, softened
1 cup milk
1/2 cup low-sodium chicken broth (I skipped the broth and just upped the milk to 2 cups total since I used more pasta than she called for)
1 1/2 tablespoons cornstarch
Salt and pepper to taste
Directions:
Mix together all the seasoning spices in a small bowl and toss all but 1 teaspoon of the mixture with the chicken pieces, reserving the 1 teaspoon for later. (Since I had already made up a very similar Cajun spice mix a long time ago, I just used ~1 Tablespoon of that for the chicken and 1 teaspoon for later.)
Bring a large pot of salted (I never salt my water - am I a bad pasta maker?) water to a boil and cook the noodles according to package directions.
While the noodles are boiling, heat the oil in a large nonstick skillet over medium to medium-high heat until the oil is hot and rippling. Add the seasoned chicken pieces in a single layer and cook until golden on each side and cooked through, 3-5 minutes. Remove to a plate and set aside, leaving as much liquid in the pan as possible.
Return the skillet to medium heat and add the peppers and onions. Sprinkle the reserved spice mixture over the top and cook for 4-5 minutes, stirring often, until the onions are softened. Scrape the veggies on top of the chicken.
Return the skillet to the heat and make the sauce by adding the butter and garlic. Stir constantly for 30 seconds or so until the garlic is fragrant. Add the cream cheese in large pieces and whisk or stir until smooth and thick.
In a large liquid measuring cup, whisk together the milk, broth and cornstarch until well combined.
Gradually pour this mixture into the skillet, whisking vigorously to avoid lumps. Bring the mixture to a simmer, stirring constantly, and cook for 2-3 minutes until the sauce is slightly thickened. Add salt and pepper to taste (I'd suggest about 1/4 teaspoon each and work up from there as needed).
Add the chicken, peppers and onions and stir to coat with sauce. Remove from the heat.
Once the noodles are finished cooking, drain and return to the pot. Pour the sauce mixture over the top and toss to coat the noodles with sauce. Serve immediately, garnishing with green onions, if desired.
Notes:
I had made a different version of Creamy Cajun Chicken Pasta a long time ago and we really enjoyed it then and the handful of other times I have made it since. I liked the flavor and creaminess and the relative ease of the dish, but when I saw Mel post her own version, I knew I had to give it a try. And I knew that I wouldn't ever go back to my old ways once I did. That's sort of the way it goes with her recipes. She's just that good. I really liked the extra creamy-factor from the cream cheese, but I actually thought the pasta was better the second day (reheated, of course) after it had a chance to really meld together in the fridge overnight. Good stuff here. And although the recipe looks long, it really isn't too involved and is actually pretty quick to whip together.
Wednesday, October 8, 2014
Apple Lattice Pie Baked in an Apple
Source: I mostly used the ideas from here, though if I had more time and inclination, I may try this fancier version
Ingredients:
4 large Granny Smith apples
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
Cinnamon sugar (for sprinkling on top)
1 (14.1 ounce) package Pillsbury rolled pie crust (use just 1 of the 2 crusts in the box)
*or make it from scratch using this super easy recipe:
1 cup flour
½ teaspoon salt
¼ cup oil
3 Tablespoons milk
Directions:
 |
| Maryssa, Izzy, Evee and Karla with their creations |
Ingredients:
4 large Granny Smith apples
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
Cinnamon sugar (for sprinkling on top)
1 (14.1 ounce) package Pillsbury rolled pie crust (use just 1 of the 2 crusts in the box)
*or make it from scratch using this super easy recipe:
1 cup flour
½ teaspoon salt
¼ cup oil
3 Tablespoons milk
Combine flour and salt in a small bowl. In a cup, combine oil and milk. Quickly add the liquid ingredients to the dry ingredients and mix as little as possible. Dough should be pliant, not dry. Immediately roll out (between two pieces of wax paper, if you like). Immediately fill with filling and bake as soon as possible. Makes 1 small crust - just enough to top these little apple pies!
Directions:
Preheat oven to 400 degrees.
Slice the top off each of your apples and scoop out the inside of the apple. A knife and a spoon work well to hollow out the apple.
In a small bowl, mix the apple pie filling with the cinnamon. Spoon the filling into the well of each apple.
Unroll one pie crust and cut it into fourths; one for each apple. Then cut each quarter into 1/4-inch strips.
Lay strips of the dough on top of the apple. Then take one new strip at a time and alternate weaving it over and under the pie strips already in place. Repeat until the top of the apple has been covered. Trim excess pie crust around the edges with a knife. Sprinkle crust with cinnamon sugar, if desired.
Place apples in a baking dish and fill with 1/4-inch of water. Bake for 20-25 minutes or until crust is golden brown. Remove from baking dish and enjoy.
Notes:
For an activity with the primary girls this month I decided that making a tasty fall treat would be fun. I knew we didn't have a lot of time or real kitchen expertise in these girls to work with, so I was looking for something quick and easy but still unique that I could teach them how to make. These cute little personal apple pies were just the thing. They loved scooping out the apple wells while I whipped up the crust. And then they each covered the filling with their own versions of a lattice top. We even had an impromptu jumping jack competition in the church kitchen while waiting for the last 5 minutes of the apples' bake time! There were many ooohs and aaaahs as they devoured their treats. It's the simple things, right?
Slice the top off each of your apples and scoop out the inside of the apple. A knife and a spoon work well to hollow out the apple.
In a small bowl, mix the apple pie filling with the cinnamon. Spoon the filling into the well of each apple.
Unroll one pie crust and cut it into fourths; one for each apple. Then cut each quarter into 1/4-inch strips.
Lay strips of the dough on top of the apple. Then take one new strip at a time and alternate weaving it over and under the pie strips already in place. Repeat until the top of the apple has been covered. Trim excess pie crust around the edges with a knife. Sprinkle crust with cinnamon sugar, if desired.
Place apples in a baking dish and fill with 1/4-inch of water. Bake for 20-25 minutes or until crust is golden brown. Remove from baking dish and enjoy.
Notes:
For an activity with the primary girls this month I decided that making a tasty fall treat would be fun. I knew we didn't have a lot of time or real kitchen expertise in these girls to work with, so I was looking for something quick and easy but still unique that I could teach them how to make. These cute little personal apple pies were just the thing. They loved scooping out the apple wells while I whipped up the crust. And then they each covered the filling with their own versions of a lattice top. We even had an impromptu jumping jack competition in the church kitchen while waiting for the last 5 minutes of the apples' bake time! There were many ooohs and aaaahs as they devoured their treats. It's the simple things, right?
Thursday, September 25, 2014
M&M Cookies
Source
Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1 1/2 cups all purpose flor
1/2 tsp baking soda
1/2 tsp salt
1 - 1 1/2 cups M&Ms
Directions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, cream butter and sugars together. Add egg and vanilla, mixing to combine. Add flour, pudding mix, baking soda, and salt, stirring to combine. Add M&Ms, stirring to combine.
3. Bake for 10-12 minutes, until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
Notes: We had leftover M&Ms from Cohen's birthday cake, so I decided that this classic would be a fun treat to make with the kids and freeze for future lunches. I had also heard good things about pudding cookies, so I was excited to try it! We weren't disappointed! Yum! I doubled the recipe so that I could use a whole box of pudding. (There was a little extra, but I just dumped it all in.)
Ingredients:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1 1/2 cups all purpose flor
1/2 tsp baking soda
1/2 tsp salt
1 - 1 1/2 cups M&Ms
Directions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, cream butter and sugars together. Add egg and vanilla, mixing to combine. Add flour, pudding mix, baking soda, and salt, stirring to combine. Add M&Ms, stirring to combine.
3. Bake for 10-12 minutes, until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
Notes: We had leftover M&Ms from Cohen's birthday cake, so I decided that this classic would be a fun treat to make with the kids and freeze for future lunches. I had also heard good things about pudding cookies, so I was excited to try it! We weren't disappointed! Yum! I doubled the recipe so that I could use a whole box of pudding. (There was a little extra, but I just dumped it all in.)
Thursday, September 18, 2014
Chicken Pot Pie Soup
Source: Inspired by these recipes I found on pinterest, and taking some ideas from my favorite tortilla soup recipe from my old neighbor Camilla, I mostly made this one up on my own (kinda fun!).
Ingredients:
~2 cups celery, diced (I used a bunch of odds and ends pieces I had in my fridge, but I'd guess probably 4-5 stalks should do ya)
~2 cups carrots, peeled and sliced (I got this from 4 medium carrots)
1 large onion, diced
1-2 Tablespoons vegetable oil
1 heaping cup cooked and shredded chicken
1 cup frozen peas
1 cup frozen corn
2 (10.5 oz) cans cream o' chicken soup
2 (14 oz) cans chicken broth
2+ cups water (I used the leftover water that I cooked my chicken in - is that legal?)
ground black pepper and parsley, to taste
2 Tablespoons cornstarch + 3 Tablespoons cold water
Directions:
Heat the oil in a 5 quart soup pot. Dump in the celery, carrots and onions and saute until the onion is translucent and the veggies start to soften. Add the frozen peas and corn, cream o' soup, chicken broth and water. Stir well to mix everything. Season with pepper and dried parsley. Simmer on low for at least a half hour (I had mine cooking for about an hour). For the last ten minutes of simmering, add the cornstarch-water mixture and watch it magically thicken up nicely.
Notes:
I saw a couple Chicken Pot Pie Soup recipes floating around on pinterest recently and the idea just sort of stuck in my head. I didn't think ahead today in time to make it in a crock pot like the recipes I found suggested, but this stove-top version worked out nicely for our needs. (I think it would work out fine in a crock pot, too, and may use that idea in the future.) I tweaked the recipes I found (I didn't add mixed frozen veggies since I didn't have them and I didn't add potatoes because that seemed kind of weird to me for a chicken pot pie dish) and was really pleased with the results. We gobbled ours up tonight (even though it wasn't really a soup-weather sort of night) with some hot whole-wheat biscuits and it was quite the delicious meal.
Ingredients:
~2 cups celery, diced (I used a bunch of odds and ends pieces I had in my fridge, but I'd guess probably 4-5 stalks should do ya)
~2 cups carrots, peeled and sliced (I got this from 4 medium carrots)
1 large onion, diced
1-2 Tablespoons vegetable oil
1 heaping cup cooked and shredded chicken
1 cup frozen peas
1 cup frozen corn
2 (10.5 oz) cans cream o' chicken soup
2 (14 oz) cans chicken broth
2+ cups water (I used the leftover water that I cooked my chicken in - is that legal?)
ground black pepper and parsley, to taste
2 Tablespoons cornstarch + 3 Tablespoons cold water
Directions:
Heat the oil in a 5 quart soup pot. Dump in the celery, carrots and onions and saute until the onion is translucent and the veggies start to soften. Add the frozen peas and corn, cream o' soup, chicken broth and water. Stir well to mix everything. Season with pepper and dried parsley. Simmer on low for at least a half hour (I had mine cooking for about an hour). For the last ten minutes of simmering, add the cornstarch-water mixture and watch it magically thicken up nicely.
Notes:
I saw a couple Chicken Pot Pie Soup recipes floating around on pinterest recently and the idea just sort of stuck in my head. I didn't think ahead today in time to make it in a crock pot like the recipes I found suggested, but this stove-top version worked out nicely for our needs. (I think it would work out fine in a crock pot, too, and may use that idea in the future.) I tweaked the recipes I found (I didn't add mixed frozen veggies since I didn't have them and I didn't add potatoes because that seemed kind of weird to me for a chicken pot pie dish) and was really pleased with the results. We gobbled ours up tonight (even though it wasn't really a soup-weather sort of night) with some hot whole-wheat biscuits and it was quite the delicious meal.
Saturday, September 13, 2014
Eggplant Zucchini Bolognese
Source: from my mom via an Elwood Family Cookbook (I don't know where she got it though)
Ingredients:
1 16 oz package penne pasta
1 small eggplant, peeled and cut into 1 inch pieces
1 medium zucchini, cut into1/4 inch slices
1 medium yellow summer squash, cut into 1/4 inch slices
1 cup chopped onion
2 Tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 28 oz can tomato puree
1 Tablespoon Italian seasoning (I didn't have this, so I used a shake-shake-shake approach and just added some garlic powder, onion powder, parsley, marjoram, oregano and basil)
1 Tablespoon brown sugar
grated parmesan cheese
Directions:
Cook pasta according to package directions. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to a large cookie pan. Bake at 425 degrees for 20-25 minutes or until tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain grease. Stir in tomato puree, Italian seasoning and brown sugar. Drain pasta; stir into tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.
Notes:
I noticed this one in a cookbook my cousin compiled a few years ago. I decided it sounded tasty, so on a whim I bought an eggplant at the store (along with zucchini and summer squash - someday I'll grow all three in a garden of my own, but today is not that day) and whipped this up for Sunday dinner last week. It was flavorful and delicious and full of yummy vegetables. Callie loves her noodles, so she was in heaven (especially since penne are more easily eaten by her as opposed to spaghetti noodles). We all enjoyed this meal and I'll be keeping it around for the day when I can use my own home-grown veggies!
Ingredients:
1 16 oz package penne pasta
1 small eggplant, peeled and cut into 1 inch pieces
1 medium zucchini, cut into1/4 inch slices
1 medium yellow summer squash, cut into 1/4 inch slices
1 cup chopped onion
2 Tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound ground beef
1 28 oz can tomato puree
1 Tablespoon Italian seasoning (I didn't have this, so I used a shake-shake-shake approach and just added some garlic powder, onion powder, parsley, marjoram, oregano and basil)
1 Tablespoon brown sugar
grated parmesan cheese
Directions:
Cook pasta according to package directions. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to a large cookie pan. Bake at 425 degrees for 20-25 minutes or until tender.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain grease. Stir in tomato puree, Italian seasoning and brown sugar. Drain pasta; stir into tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.
Notes:
I noticed this one in a cookbook my cousin compiled a few years ago. I decided it sounded tasty, so on a whim I bought an eggplant at the store (along with zucchini and summer squash - someday I'll grow all three in a garden of my own, but today is not that day) and whipped this up for Sunday dinner last week. It was flavorful and delicious and full of yummy vegetables. Callie loves her noodles, so she was in heaven (especially since penne are more easily eaten by her as opposed to spaghetti noodles). We all enjoyed this meal and I'll be keeping it around for the day when I can use my own home-grown veggies!
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