Thursday, January 24, 2008
Ah, pasta. Inexpensive and so delicious. Tonight I made up this comfort-food casserole:
1 pound pasta (I used rotini--you can also use brown rice pasta, to make this gluten-free)
1 tablespoon canola oil (or use evo, but I'm out right now)
1 yellow onion, peeled and chopped
1 tablespoon minced jalapeno pepper (I used frozen from my garden this summer)
1 large clove garlic, peeled and minced
1 can (about 15 ounces) white beans, drained and rinsed
1 cup peas (I used leftover, or use frozen or canned)
1/2 teaspoon each dried oregano, basil, and thyme
1/2 teaspoon sea salt
freshly ground black pepper, to taste
4 slices vegetarian "ham" cut into strips (or substitute strips of marinated tofu, or a handful of shredded cheese, or leave it all out--if you leave it out, you can add another can of white beans)
1/2 cup crumbled corn chips
1. Cook the pasta according to package directions. Drain and rinse.
2. Heat the oil in a medium saute pan and cook the onion until soft. Add the jalapeno pepper and garlic. Cook about 5 minutes more. Stir in the pasta, the white beans, the peas, the veggie ham or tofu (or not). Turn into a casserole sprayed with cooking spray. Top with the crumbled chips.
3. Bake for 30 minutes, or until heated through.
This probably serves about eight.
Emmett decided he needed to take dessert matters into his own hands. He defrosted three chocolate chip cookies in the microwave, then decorated them with chocolate syrup and whipped cream.
He didn't share.