Penne Geneé

Ingredients

1 14 oz package penne
1 med onion
1 med red bell pepper

2 garlic cloves, minced
2 med zucchini, chopped into thin quarter moons
2 large cans crushed tomatoes
1 c shredded mozzarella and provolone
8 oz whole milk mozzarella, cut into 1/2 inch cubes
16 oz ricotta
parmesan, finely shredded
garlic powder
cayenne
italian seasoning
dried oregano
s&p




Instructions

Cook the penne for 7 minutes in boiling water. Drain and toss in a bit of oil to prevent sticking, set aside. Chop and saute the bell pepper and onion 8 minutes; add zucchini and minced garlic and continue cooking for 2 minutes while gently warming the canned crushed tomatoes in a saucepan. Add the sauteed ingredients to the sauce, season to taste, and simmer gently for 30 minutes. Preheat the oven to 400. Put a layer of sauce on the bottom of a large glass baking dish. Reserve 1 cup of the sauce, and toss the pasta with the rest and the cubed mozzarella. Spread the remaining sauce on top, and scoop on 12 pillows of ricotta. Sprinkle with the shredded mozzarella and provolone mix, and add finely shredded parmesan.

Cook uncovered for 30 minutes, and broil until the top is slightly browned. Allow to set and cool for at least 10 minutes before serving.

Mix and Match Legume Masala

Lots of options!! Serve over prepared rice.


Ingredients

1 can beans (black-eyed peas, kidney, black beans, take your pick)
1/2 can Rotel or 1 large tomato, chopped
1/2 onion, chopped
2 cloves garlic, minced (optional)
1 handful spinach, chopped (optional)

Spices (mix and match; add to taste):
 yellow curry powder
 garam masala powder
 ginger powder
 garlic powder
 white pepper
 black pepper
 sriracha
 cumin
 salt

Instructions

Saute the onion until softened. Add the rotel or tomatoes, garlic, and seasonings to taste. Simmer for 8-10 minutes and add the beans. Tweak the seasoning and simmer on very low for 20-40 minutes. Stir in the spinach and serve.

Roasted Potatoes

Ingredients

Fingerling or Baby Potatoes
Salt
Pepper
Olive oil

Instructions

Preheat oven to 425. Cut potatoes into roughly 1x1 inch pieces; the goal is to get them more or less the same volume. Toss with salt, pepper, and olive oil, and spread on a baking sheet lined with aluminum foil. Bake for 10 minutes and flip the potatoes over with kitchen tongs. Bake for 10 more minutes.

Louisiana-style Tomato Gravy

Makes 6 servings.

Ingredients

2 cans rotel tomatoes
2 med. tomatoes, chopped
1 med. onion, chopped
12 tbsp all-purpose flour
8 tbsp salted butter
garlic powder
s&p

Instructions

Melt the butter in a saucepan and whisk in the flour to make a roux, stirring continuously until it develops a deep caramel color. Add the other ingredients, including the juice from the rotel. Bring to a gentle simmer and cook for 30 min to 1 hour, stirring occasionally. Add a tablespoon or two of water to achieve the desired gravy consistency and season to taste. Serve over flaky biscuits.

Biscuits for Tomato Gravy

Makes 8 large biscuits.

Ingredients

2 c all-purpose flour
1 tsp sugar
3 tsp baking powder
1 tsp salt
6 tbsp salted butter
3/4 c milk

Instructions

Preheat oven to 450. Sift together the dry ingredients. Cut the butter in, assuring it is fully coated, and stir in the milk (adding a bit more if necessary to form the dough). Knead gently 10 times, and roll or pat out to about 1/2 inch thick. Use a glass with a 2 1/2 inch diameter to cut out biscuits. Bake for 10-12 minutes.

Chipotle Ranch Salad

Ingredients

I bag salad greens (hearts of romaine or a sturdy lettuce)
2 large avocados
1 tomato
2 ears of corn, grilled or roasted
1 C black or pinto beans (canned is fine)
2 corn tortillas
Ranch dressing
1 can chipotle chilis in adobo
1 lime

Instructions

Roast or grill the corn and remove the kernels. Cut the tortillas into thin strips and fry in oil until crispy. Toss the chilis and adobo sauce in a food processor and pulse until smooth; mix to taste with the ranch dressing. Chop the tomato and cut the avocado in slices, adding lime juice to the latter. Toss the lettuce, tomato, corn, and beans. Dress with the chipotle ranch and top with the avocado and tortilla strips.