I've been making pasta all wrong--who knew! So me, Meghan, lover of freezer cooking, being lazy and leaving the dishes for later had no idea that amazing dishes existed where you cook the pasta IN THE SAME POT as everything else. This means less dishes, less cleaning and less mess. Now we're cooking with peanut oil, as Phil would say.
And the funny part is I learned of each recipe almost at the same time. It was like the cooking gods were smiling upon me recently. So here are the recipes, one from Andrea (shocker, I know!), one from Angela and one from kevinandamanda.com.
Beef Goulash
{serves 8}
2 tablespoons extra virgin olive oil
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5-ounce cans diced tomatoes
1 29-ounce can tomato sauce
3 tablespoons soy sauce
2 teaspoons dried basil
2 teaspoons dried oregano
3 cloves garlic, minced
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 cups uncooked elbow macaroni
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5-ounce cans diced tomatoes
1 29-ounce can tomato sauce
3 tablespoons soy sauce
2 teaspoons dried basil
2 teaspoons dried oregano
3 cloves garlic, minced
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 cups uncooked elbow macaroni
Instructions:
In a large Dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.
Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. (Add water if it looks a bit thick.) Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.
original recipe by Bobby Deen
To freeze:
Make as directed and cool completely. Spoon goulash into labeled containers and freeze.
To eat:
Thaw over night in refrigerator. Heat in saucepan over low/med-low heat, stirring often.
Andrea's One Pot Pasta Dinner
2 jars sauce
1/2lb ground beef
1/2 box pasta, broken into pieces
cheese to top
1. Brown meat and drain excess fat.
2. Add sauce and bring to simmer.
3. Add pasta, stirring so it doesn't stick.
4. Cook about 20 mins.
5. Cover with cheese, put a lid on to melt and serve!
Yup, that easy.
Cheesy Pasta with Sausage
1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion (frozen chopped are awesome!)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
1 lb smoked sausage
1.5 cups diced onion (frozen chopped are awesome!)
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
www.kevinandamanda.com
Enjoy these quick weeknight dinners!
Stay full,
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