Ratatouille Pasta

Don't you just love the abundant supply of fresh organic veggies during the summer?  I get excited over the all of fresh peaches, nectarines, plums, mangoes, blonde lifeguards, zucchini, tomatoes...

On this recent trip to the store I purchased zucchini and eggplant with plans for grilling it with tofu.  However, the family was ever so defiant over grilled eggplant and tofu.  The children don't like eggplant and the husband doesn't like tofu.  How could I go about using up these glorious fresh ingredients and make everyone happy at the same time?  Pasta!  Minus tofu.  It seems like it doesn't matter what goes in to pasta it always makes everyone happy.

Know what makes mama happy?

Ooops.  I'm getting distracted.

Ratatouille Pasta
Yield 6 servings

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Ingredients:

• 2 cups diced peeled eggplant
• 2 cups sliced zucchini
• 1/2 teaspoon salt
• 1 1/3 cups uncooked spiral pasta
• 1 cup sliced onion
• 1 tablespoon olive oil
• 2 tomatoes,  roughly chopped
• 5 stalks fresh oregano, chopped or 1 teaspoon dried
• 1 garlic clove, minced
•  handful of fresh basil, torn
• Dash pepper
• Parmesan Asiago shredded cheese

Instructions:

1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
2. Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the onion and garlic in oil until fragrant, about 30 seconds.  Add the eggplant and zucchini and cook until tender, about 10 minutes. Add the tomatoes, oregano, basil and pepper.  Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally. 
3. Drain pasta and combine the ingredients in a large serving bowl.
4. Sprinkle with a dash of Parmesan Asiago cheese.  Enjoy hot or cold.

Loosely adapted from Allrecipes.com 

The kids didn't even notice the eggplant and they all gobbled this dish right up!

Fettuccine with Sauteed Vegetables

This recipe is packed full of vegetables!  Kids love it!  Insert sarcasm here....  To be honest, my kids love all of the vegetables that are in this dish except for the carrots and artichoke hearts.  That means more artichoke hearts for me!  I may have an issue with artichoke hearts.  I love Pasta House salads and I especially love going with my mom because she can't stand artichoke hearts which means she gives them to me!  My kids love raw carrots but once they are in any way heated through they are a no go.

This recipe came from Robin Millers Quick Fix Meals.  I have a confession to make.  I have tried so many of her recipes from this book and I'm just not digging it.  It's going to have to go in the Amazon seller pile.  Do any of you agree?

Fettuccini with Sauteed Vegetable
Yield: 6 servings

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Ingredients:

• 12 ounces fettuccine
• 1 T. olive oil
• 1/2 cup sliced red onion
• 2 cloves garlic, minced
• 2 cups asparagus cut into 1-inch pieces
• 1 medium carrot, cut diagonally into 1/4-inch thick slices
• 1 cup sliced button or cremini mushrooms
• One 14-ouncee can artichoke hearts, drained and cut in half
• 1/2 t. salt
• 1/2 t. freshly ground black pepper
• One 28-ounce can diced tomatoes
• 1 cup shredded asiago or Parmesan cheese

Instructions:

1. Cook the pasta according to package directions, then drain.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the asparagus, carrot, mushrooms, and artichoke hearts and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 minutes. Add the salt and pepper to coat. Stir in the tomatoes and bring to a simmer. Add the fettuccine and simmer for 2 minutes to heat through. Serve topped with the asiago cheese.

Adapted from Robin Miller's Quick Fix Meals

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Servings: 1

Calories: 234

Total Fat:   9.8 g

Cholesterol:  60 mg.

Sodium:  628 mg.

Protein:  14.0 g.

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Natalie and I decorated our front door for fall yesterday.  Would you like to see?

Spaghetti and Meatballs

Fall is in the air!  I can smell it, feel it, hear it and taste it!  The early morning chill in the air calls for two cups of coffee and breakfast on the back porch in sweat pants and a hoodie.  Open windows while you're sleeping and lots of snuggling during the night to ward off the threat of a chill.  An extra blanket thrown over the bottom of the bed to pull up over yourself for an afternoon nap.  Spaghetti sauce simmering on the stove all afternoon while the kids are out enjoying the beautiful weather exploring the creek and nearby field.  As my daughter says, "It's perfect adventuring weather!".  Yes, my dear, it is perfect adventuring weather! 

They spent 5 hours outside today.  How do I know that?  Because, my little man who would rather spend 5 hours on video games was forced to go outside and enjoy today's weather.  He kept track of the hours...  When he came home from his adventures and stepped in the door he took a big inhale and a huge smile broke across his face.  The spaghetti sauce was simmering away and there was an Apple Cake in the oven (will be posted later).  This is what makes home, home.  I hope this is one of the many happy memories my kids recall when they think back on their childhood.

Rotini and Meatballs
Yield: 12 servings

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Ingredients for the Meatballs:

• 4 sprigs fresh rosemary
• 12 Saltines
• 2 heaped t. Dijon mustard
• 1 lb. ground beef, pork, or mixture of the two - I always use a mixture of the two
• 1 heaped T. dried oregano - I used Thyme today
• 1 large egg
• Sea salt and black pepper
• olive oil

 Ingredients for the Sauce:

• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28-ounce) cans whole peeled tomatoes
• 2 t. salt
• 1 t. white sugar
• 1 bay leaf
• 1 (6-ounce) can tomato paste
• 3/4 t. dried basil
• 1/2 t. ground black pepper
• 24-ounce box of pasta - we like to use Rotini

Instructions for the Meatballs:

1. Pick the rosemary leaves off the woody stalks and finely chop them. Place the crackers in a baggie and finely crush them. Add to the bowl with the mustard, ground meat, chopped rosemary, and oregano (or thyme). Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix up well. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs - you should end up with @ 24. Drizzle them with olive oil and jiggle them about so they all get coated. Put them on a plate, cover, and refrigerate until needed.

Instructions for the Sauce:

1. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Meanwhile, cook pasta according to box directions. Serve.

Adapted from Allrecipes.com and Jaimie's Food Revolution - love that book!

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Servings: 1

Calories:  729

Total Fat:  28.5 g

Cholesterol:  117 mg.

Sodium:  1494 mg.

Protein:  40.6g.

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Awesome Rotini Carbonara and Vegan Blog Hop Results

Awe inspiring!

I just recently got a membership to Costco. I know, right! I'll bet you're wondering why I didn't already have one.  When I went the other day to look around, I wondered what took me so long as well.  Natalie and I went at lunch time and they had sample's galore.  By the time we were through we were pretty full of samples.  You need to be careful though, some people use their carts as weapons to get to said samples.  I found myself having to use my cart as a shield against some crazy hungry people. People need to simmer down now!  One of the sample's Natalie tried was Bobak's Sundried Tomato Italian Sausage links.  It was love at first bite!  I picked up a package with a few ideas in mind. It all started with the simple idea of sausage, diced tomatoes, rotini and basil but it turned into that and so much more!

Awesome Rotini Carbonara - Yes, this dish inspired awe! If you don't believe me, try it for yourself! 

Yields 4 very hungry people and some very good leftover lunch

1 24 oz. box of rotini prepared according to directions
2 Tbsp. olive oil
1 Tbsp. minced garlic

3 links of Bobaks Sundried Tomato sausage sliced into 1/4-inch pieces
1 14.5 oz. can of organic diced tomatoes - drained
1 cup Feta cheese
2 large eggs
1 bunch of basil

Prepare pasta according to directions. 

For the Sauce In a small bowl add 1 cup of Feta and 2 eggs and whip together. 

For the Sausage, etc

Pour 2 Tbsp. olive oil into skillet on medium heat.  Add sausage pieces and cook until warmed through; about 7 minutes.  Add 1 Tbsp. garlic and stir for about 1 minute.  Add the diced tomatoes and the pasta and stir to combine. Turn heat to low and add the sauce and stir together for about 5 minutes to warm through but being careful to not allow the eggs to scramble.

Do you shop at Costco?  Are you a cart wielding sample mongler?

Adapted from Me, myself and I!

The Vegan Wednesday Blog Hop was a complete and total success!  Can you see the sarcasm oozing from those words?  I had a lot of fun saying "Vegan Vednesday" all day on Wednesday.  I also had a ton of fun making the picture button.

I had two link ups but they were fabulous link ups!  I hope you checked them out.  Rachel from My Naturally Frugal Family linked up a fabulous Vegan Apple Pie and Wendy from Modern Mom - Food linked up some yummy Vegan Heart Healthy Apple Cinnamon Oatmeal Cookies. Thank you ladies for linking up!  I'm looking forward to whipping these up in my kitchen!  If you haven't already, put on your bunny slippers and hop over and check out the yummy goodness!

Vegan Apple Pie from Rachel at My Naturally Frugal Family

Apple Cinnamon Oatmeal Cookies from Wendy at Modern Mom - Food

Is there a blog hop that you would rather see on Deelicious Sweets? Are you blog hopped out? Do you own a pair of bunny slippers?


~ Party on, man!

Cheesy Pasta Bake

Ah, another made up recipe ala Dee! This is pantry/freezer foraging at it's best! I was inspired by Cooking with Chrissy.  Go check out her fabulous blog, you won't be sorry!  I had similar ingredients that she called for in her Cheesy Tortellini Bake recipe.  With a few tweaks I could make it happen.  For the win, I discovered a very quick and easy marinara sauce!

Cheesy Pasta Bake

Yields 4 very hungry people or 2 dinners!

For the Quick Marina:
1 pound spicy ground sausage
1/4 cup olive oil
4 garlic cloves, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed basil tomatoes, including liquid

3 tablespoons minced fresh basil
24 oz. box of rotini
1 cup ricotta cheese
6 slices of provolone - diced

Preheat oven to 350.

For the Quick Marinara:
Heat oil in a saucepan over medium heat. Add garlic and sausage, and cook, stirring constantly, until sausage is browned; drain. Add crushed tomatoes and tomato paste, and cook, stirring constantly, 1 minute. Turn heat to low and simmer 10 minutes.

Meanwhile; cook pasta according to package directions.

Combine the marinara sauce, ricotta cheese, and pasta and basil in a large bowl.  Pour into a 2 quart baking dish. Top with diced provolone.

Cover with foil, and bake for 20-30 minutes until the pasta is heated all the way through. Then remove the foil, and bake for an additional 10 minutes until the cheese on top is melted.

~ Enjoy!

Bahama Mama!

Did you miss me?  Did you even realize I was gone?  I was.  I was gone for 4 nights and 5 days in the Bahama's!  We went to Grand Bahama Island.  My awesome hubby booked the trip as my Valentine's gift.  Isn't he the greatest?!  Know what we did for 4 nights and 5 days in the Bahama's?  We laid on the beach reading books.  Yep, that's it!  That's all we did.  We packed a carry-on and booked it out of Missouri.  (Haha, that pun wasn't even intended.  Or was it?  Booked it, get it?  We read books all week.  Ah well, that was pretty lame.)  We didn't even bring the camera.  We have no proof of our stay other than our tans and a couple of iphone pictures.  Total relaxation (without children)!!

Bang, Bang, Bang

That noise.  That's my head.  It's pounding.  I can't think when I have a headache.  It causes me to have writers block.  Thank God for this super yummy recipe that I made for dinner last night to fill in the spaces of my otherwise witty and hilarious stories.  Right?  I am witty and hilarious.  I do write extremely entertaining blog posts.  You look forward to visiting with me in the evening, don't you?  I knew it!

For the Love of Basil

My hubby's favorite herb is basil.  The kids and I started a garden as part of our home-school science last year and we grew basil.  Lot's of basil!  I am really looking forward to planting our garden this Spring.  Basil will definitely make another appearance.  We placed the garden right by the patio and  I love how you can smell it when the wind blows through it.  I love cooking with it and the smell that lingers around my kitchen.  This recipe called for 1/2 cup of torn basil!  Hallelujah!

Lasagna as promised

My day started with my mama bringing over fresh flowers!  Isn't she just the best mom anyone could ask for?!

Life in General - Tomato Basil Pasta and Chicken Tikka Masala

So, I am a little behind on my blogging.  Let's see if I can recap this last week, shall we?  It's been rainy and sunny and hot and humid, sometimes all at the same time!  Which makes for unpredictable pool and topless jeep weather.  My garden however is thriving!  I am so excited about our garden this year.  All of the other years we have ever tried to grow anything edibly garden related, the bunnies have gotten to it before we even had the chance.  But, this year, the kids built us a garden with chicken wire and all during one of their Science homeschooling lessons.  They planted tomato, dill, basil and peppers from seed.  With much TLC, they started to grow!  Then, we transplanted them into our garden.  Luke went outside one day and called me out to look at the garden and he exclaims, "They grow up so fast!"  Oh, that kid, he makes me smile :)  They have done an excellent job at keeping their little garden weeded and watered and they are so excited to reap the benefits!  We had my in-laws over for an early Father's Day bar-b-que.  We had fillet Mignon, tomato-basil pasta salad and crusty french bread.  For the tomato-basil pasta salad I was able to use our basil from the garden.  We were so excited as it was our first time getting to use something from our garden this year :)  Unfortunately, our tomatoes aren't ready yet.  You can find the recipe for the tomato-basil pasta salad here: http://www.womansday.com/Recipes/Tomato-Basil-Pasta-Salad-Recipe  I will definitely be making that recipe again.  It was very fresh tasting and lot's of fun to use the items from our garden.

What's for Dinner? Pasta and mushrooms

As a wife and a mama, I get this question asked of me all of the time.  Well, today I forgot to get anything out of the freezer.  As the time started to crawl closer and closer to dinner time, I could feel my family starting to stir.  Their noses sniffing the air for the telltale signs of dinner, looking down in disappointment.  I had to think fast!  I went to the pantry and opened it up - pasta.  I opened the refrigerator - a fresh new package of sliced portobello mushrooms.  In the freezer was my husbands favorite Schwans French Bread.  Dinner was quickly starting to come together!  This recipe is my families favorite and that's the reason I love them.  Well, not the only reason, but it is a big one!  It's so mega easy and so mega cheap.

This is the way you put it together: