SAH 8

Pasta with Artichoke Hearts and Tomatoes

I was having a conversation with one of my sisters a while back, and the subject of artichokes came up. Normal conversation, right? :) She was talking about how much she loves artichokes, and I was telling her that I had recently realized that I don’t know if I really have consciously eaten an artichoke. So she passed on this recipe for us to try from the Pioneer Woman.

That was delicious. And pretty easy too – artichokes and all. :)

Ingredients:

2 T. olive oil

1 lb. pasta (she does thin spaghetti – I prefer something with more texture)

2 T. butter

3 cloves garlic, minced

1/2 medium onion, diced

1 can artichoke hearts (14.5 oz.), drained

1 can diced tomatoes with juice (14.5 oz.)

1 c. heavy cream

1/2 c. chicken broth

1/2 tsp. nutmeg

salt and pepper, to taste

1 c. Parmesan cheese

 

Step 1: Cook your pasta. Drain, and set aside. (see? easy so far.)

Step 2: Put olive oil and butter in a large skillet over medium heat & melt. Add onions and garlic. Saute for 2-3 min.

Sauteed onions have to be one of my favorite smells. And tastes. So good.

Step 3: Add artichoke hearts (drained) and tomatoes (with juice). Stir and cook for 8-10 min. I also chopped up the artichoke hearts before I threw them in so they wouldn’t be so hugely chunky.

Step 4: Reduce heat to low and add cream and chicken broth. Add salt and pepper, to taste, and keep cooking on low until heated through. Make sure you use enough salt so you have flavor. That means to test your sauce and make sure you can taste it.

Step 5: Place pasta in a large bowl, and pour Parmesan cheese over the top. Then pour the sauce over the top and toss to coat.

Done! That was very delicious, pretty easy and it made a LOT of food. My sister had told me that they usually have it for dinner, then for leftovers at lunch for a couple of days – which I interpreted to mean that my family would finish it off in one night. Nope. We also had it for dinner that night, and then happily had it for leftovers at lunch for a couple of days afterward.

Thanks Jen for passing that one on! And thank you to the Pioneer Woman for sharing this awesomeness in the first place. :)

LT 6

Lasagna Toss

This is a recipe that I found from Kraft Foods back when they would send their magazine to you for free in the mail. It is one of my favorite lasagna recipes: not only is it tasty, but it is very easy. As in dump-a-bunch-of-stuff-into-a-pot easy.

Ingredients

1 lb. ground beef

1 jar spaghetti sauce (around 24 oz.)

1 2/3 c. water

1/4 c. Italian dressing

2 green peppers, diced

3 cloves garlic, minced

12 oven-ready lasagna noodles, broken into pieces

1 c. Mozzarella cheese (or other, if desired)

 

Step 1: Brown the beef. Or, usually I will cook up a bunch of beef ahead of time and freeze it in baggies in one pound portions. Then I microwave to defrost and it makes dinner prep all that much faster.

Step 2: Add the spaghetti sauce, water, Italian dressing, green peppers and garlic. Bring to a boil. I actually typically leave out the green peppers out of personal preference, but added about a half of a green pepper this time because we had one in the fridge. The original recipe calls for 2 whole green peppers.

Step 3: Stir in the noodles and cover. Cook for 10-15 minutes on medium-low heat or until noodles are tender. Stirring occasionally.

Step 4: Remove from heat and add cheese to the top. Recover and allow cheese to melt, about 5 minutes. I used sharp cheddar cheese because that is what we had on hand; both are delicious. I also tend to use maybe 1/2 to 3/4 c. cheese instead. Again, personal preference. The original recipe calls for 1 cup.

Serve up and enjoy! This recipe is a family-pleaser. All three of my kids had seconds. Even my very picky 2-year old.

Happy Eatings!

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