Night 1Peas & Q's Pasta
Description: Rigatoni with peas, ham, onions & mushrooms
Peas (1-2 cans, opened and drained)
1/2 red or yellow onion chopped
1 pkg of cooked ham, cut into small strips
2 handfuls of mushrooms (washed and chopped)
1 tbsp oil
2-3 tbsp of Bragg's or chicken stock
Salt & pepper to taste
Parmesan cheese - garnish
Cook Rigatoni according to package directions. While the pasta is cooking, in a pan or skillet, sautee onions in oil 1-2mins, add mushrooms and ham 1-2 mins, then add the peas. Stir mixture with a bit of stock or Bragg's (or soya sauce) and mix the contents of the pan into the drained pasta (in the pot). Serve with parmesan cheese.
Side: Italian tomato salad
6-8 Roma tomatoes (add any other type or colour of tomato, just make sure they are ripe, but firm)
4-5 tbsp of fresh, extra-virgin cold pressed Olive oil
1/4 cup of chopped fresh basil, or 2 tbsp of dried oregano
coarse salt (to taste)
Cut tomatoes into bite size pieces, pour olive oil, coating the tomatoes, stir with the basil or oregano and salt.
Night 2Southwest Gratin
Description: Thin-sliced yams, potatoes, onions with turkey bacon and baked with salsa, sour cream and topped with cheese
2-4 yams (skinned)
2-4 potatoes (Yukon Gold) (skinned)
1 red onion
1 pk of cooked back bacon, or turkey bacon (cut into quarters)
sour cream (optional)
grated cheese (cheddar, mozza, parmesan, monterey jack)
Get a large baking dish and drizzle the bottom with olive oil and minced garlic. On the thinnest setting of a mandolin or food processor, slice the first three ingredients and layer them on an angle (like dominoes that have been knocked down) Tip: layer a small wad (about 6 slices) of yam, then a wad of potato, a pinch of red onion and then 1 thick slice of meat. This makes it go faster then layering one at a time. Add wallops of sour cream, and salsa randomly on the top (optional: onion dip mix lightly sprinkled on top - I love the Epicure 3 onion mix - no msg). Cover with cheese.
Bake at 400 degrees for 35-45 minutes. If you used thicker slices, it might need a bit more time. (optional: bake covered allowing a few minutes at the end uncovered for the cheese to bake) Potatoes should be soft and edges slightly crisped.
NOTES TO USE LEFT OVERS:
All the ingredients of the pasta dish can be added to an omelette the next day if you leave about 1/2 cup aside of it.
The tomatoe salad can be added to fresh pasta as a summer sauce or stewed and added to lasagna, soup, or any tomato-based sauce.
The juices from the potato bake make an awesome stock for soup.