This is another backdated recipe from when I was trying to use up my Costco stores. (I don’t know why I’m talking about it like I’m done with my Costco stores, because I’m still nowhere near finishing it up, but I’m working on it!) I no longer have a third of Parth’s worth of rice (yes, I really have been using him as a unit of measurement >_>) because one of my housemates bought a bag of rice from me. (I told her she could have it, but she said she’d pay, so my electricity bill this month is less than it normally would be. Oh, bartering, how I love thee.
I was trying to think up a use for the canned green beans. I’ve discovered that I’m not a very big fan of them, but someone’s gotta eat em’. :o
I also didn’t have any egg noodles at the time, but you should use egg noodles. :O
Tuna & Green Bean Casserole
-1 can green beans
-1 can corn
-1 can tuna
-1 can cream of mushroom
-1 box short whole wheat pasta
-pepper, to taste
-soy milk (optional?)
1) Preheat oven to 350.
2) Combine everything and bake for 25-30 minutes. Add soy milk if it’s too dry and bake some more.
…We made this hella days ago. From what I remember it didn’t have a whole ton of flavor, but it definitely wasn’t bad. :O
-10 fresh sage leaves
-2 tbsp butter
-whatever cheese you prefer
1) Grate the cheese. Cook pasta in ample salted water until al dente, according to the package directions. Drain.
2) Wash and dry the sage leaves. Cut into thin strips. Heat butter in pan and saute sage in it.
3) Add pasta to the sage in the pan. Briefly combine them. Turn buttered pasta into warm bowl and toss with the grated cheese. Sprinkle with black pepper and serve.
I wrote this elsewhere about 1.5 years ago and don’t feel like editing it because it’s still how I feel. :O Just pretend you’re traveling back in time. :]
Over the past weekend, Jun randomly called me up after I finished overloading my brain from class and asked if I was free. Needless to say, I was rather overjoyed, since I thought he’d been planning on just staying in Davis until we were all forced to move out, kicking and screaming. What I’d had planned for the weekend entailed watching all 30 episodes of 金枝慾孽 over again, which, I admit, I still want to do sometime, but I’ll take human company over “煲帶” [almost] any day (depends on the series and depends on the people).
So imagine my surprise when he gets to my front door, it’s him AND Rey! :O :O :O (Nadia had to work. :[ But I will see her this weekend!)
I ended up staying over for the weekend, and since his brother was in Las Vegas for the weekend and his parents were in HK, we got a small glimpse of what it’d be like if we could all live in the same house together. In a word, fun. :] I think we like each other/enjoy each other’s company a little too much, but that’s perfectly fine with me. If Rey and I could get into the same school, it’d be freaking awesome. :D She says that with my personality, I will easily find other people to replace them, and I will be like, “Rey? Who’s that?” But I refute with this:
F (to current roommates): Is your name Rey? >:O No? GTFO. :O
If I couple it with a fob accent, they’ll have to take me seriously.
I’m a terrible person. But I think, if it all came down to that, I’d just sublet my place and move out to live with them.
Anyway, we made dinner together! :D
Pesto Pasta with Meatballs
-2/3 cup coarsely chopped fresh basil (harvested from Suzanna’s backyard)
-1/3 cup grated Parmesan cheese
-1/3 cup olive oil
-2 tbsp pine nuts (which we recently learned, is also called “pignolias” wtf)
-1/2 tsp salt
-1 clove garlic, peeled
-pepper, to taste
1) Combine all ingredients and blend/process in blender/food processor.
2) Boil pasta. Boil meatballs (from Suzanna’s uncle; they were delicious and full of awesome; sadly, I know not where he obtained them from).
3) We also added chopped heirloom tomatoes to add even more goodness to the pasta.
Broccoli & Mushrooms
-Porcini + white button mushrooms, sliced
1) Honestly, what more can I say? :\ Cook em’ and throw em’ in with the pasta! :O
1) Boil potatoes and bake in conventional oven with olive oil, garlic powder, sea salt, pepper, rosemary and thyme.
2) When they’re done, smash em’! :O And drizzle with pesto sauce.
For the record, I didn’t completely puree the pumpkin. (Lazy.) The whole milk/heavy cream that the original recipe asked for was replaced with half & half (since we still had some left from that one time we made apple pie cheesecake and the pasta). I also threw in some chicken sauteed in garlic + spinach (to add some color/extra nutrients). Yayy. :O
Savory Pumpkin Pasta Sauce
-1 lb whole wheat penne
-1¼ cups half & half
-¾ cup milk
-1 cup pumpkin puree
-½ tsp salt
-¼ tsp pepper
-½ tsp cumin
-½ tsp garlic powder
-dash of paprika
-1 tbsp freshly grated parmesan
1) Cook the pasta noodles according to the directions on the package. While the noodles are boiling, mix half & half and pumpkin in a heavy saucepan over medium heat. Stir until smooth, and bring to a boil, stirring often so the milk doesn’t burn.
2) Allow to simmer for several minutes, stirring often, until mixture is slightly thickened. Add spices and stir to blend well. Drain noodles and dump them into a serving bowl. Pour sauce over noodles and stir to cover them completely. Sprinkle freshly grated Parmesan cheese over noodles and serve.
*If using fresh pumpkin, you can put the sauce in a blender and pulse it before pouring over noodles for a creamier sauce.
The idea for this came from Kiss My Broccoli. :O
1) Mix equal parts hummus and marinara sauce. Serve with pasta.
I added chopped mushrooms and corn. You can also make the hummus and the marinara sauce from scratch, but I was pressed for time. I may revisit this later with from-scratch hummus/marinara sauces. It tastes pretty awesome, and is a nice break from the usual red sauce.
Just for reference, I used Sabra Roasted Pine Nut Hummus + Bertoli’s Olive Oil, Basil & Garlic sauce, but I’m sure you can get super creative with different combinations.
I’ll probably try making both red sauce and hummus from scratch and combining it sometime to see how that goes.