Archive | March, 2011

Digging for Dough Scraps

4 Mar

I was so over this day by 9:45am.

William had an appointment at 8:00am, and I had to get both of the boys up, dressed, fed, and out the door by 7:40am.  Once we arrived at the appointment, I had to stand outside on the nearby playground in near-freezing temperatures with Cormac for the half hour while we were waiting for William.

Crack-of-dawn playground antics

Afterwards, despite my best efforts, there was a potty “incident” that forced me to drag both reluctant children back to the car and then drive all the way home to freshen up prior to getting back into the car so we could traipse to William’s new preschool and take care of some paperwork.  As you can imagine, this was like trying to conduct a business transaction while holding two excitable monkeys by the ears.

Continue reading

Advertisements

Potluck Pasta

2 Mar

In case y’all aren’t sick of pasta (frankly, I never am) I thought I’d quickly share with you one of those shortcut meals I made using odds and ends I had in the fridge today.  It was so fast that I whipped it up for lunch.

Here’s what I had hanging around.

Potluck Pasta

Random and Flexible Odds and Ends:

Two different kinds of leftover pasta sauce

about 1.5 C of the ricotta, mozzarella, parmesan and egg mixture from the Meatball Ziti I prepared a few days ago.

Half a box of campanelle pasta (any chunky shape would have done equally well)

Half a bag of shredded mozzarella

One can of Hunt’s Fire-Roasted Tomatoes

Preheated the oven to 350.

So here’s what I did with it.  I cooked up the pasta al dente and drained it.

Meanwhile, I warmed up the two leftover sauces in the empty pasta pot.  While it was warming, I sprayed a casserole dish with cooking spray.  Then I ladled a little sauce into the bottom of the dish to cover it.

I then threw the pasta and all the cheese mixture into the sauce pot and just blended it all until it was well-mixed.  It takes a little warmth to un-chunk the cheese from the refrigerator.

Once it was all mixed, I dumped it into the casserole.  Because I wanted a little more sauce, I drained a can of Hunts Fire-Roasted Tomatoes and dumped it over the top of the pasta mixture, spreading it out evenly with a spoon.

Lastly, I evenly covered the pasta with shredded mozzarella.

I baked it covered in foil in the oven for 35 minutes.  Then I removed the foil and let the cheese brown for 10 more minutes.

Voila.  I swear – it was about fifteen minutes of prep.

 

Quick. Cheap. Easy.

 

 

Pretty good for Wednesday lunch, eh?  Dan was working from home – I didn’t eat it by myself!

Here’s what’s great about this recipe.  You are using up things you might have tossed (a perfect example is two leftover sauces that are barely a portion each and are mismatched, or the small amount of cheese mixture I hadn’t needed for the ziti…or half a box of pasta that is not quite enough for a full family meal!).  It takes minutes to prepare.  Also, the ingredients are really flexible.  You could have used any sauce, a number of pasta shapes, and even substituted another kind of cheese for the topping (like cheddar).

Dan wants me to quote him.  He pronounces my grab-bag pasta dish “Delicious!”  Go forth and save your scraps.