pasta e fagioli

Made this recently. My mods are in italics.

Mine was a bit dry because i put a lb. of pasta in it. It is supposed to be soupy. the original recipe is here.

1 tbsp olive oil
1 large sweet onion, chopped
1 1/2 cup carrots, chopped–used bag peeled baby carrots
4 slices center cut hickory smoked bacon, chopped–used boar’s head brand
3 links sweet italian turkey sausage, removed from casings–used sliced chrizos, very fatty and sweet
5 large garlic cloves, pressed or minced
2 tbsp tomato paste
2 tbsp italian seasoning
2 tbsp garlic powder
2 tbsp rosemary garlic seasoning–did not have this
1 tsp crushed red pepper flakes
1 tsp freshly ground black pepper
1 tsp sea salt
3 bay leaves
1 cup diced parmeggiano reggiano rind–used grated parmesan which i already had; use sparingly or stir constantly; i put too much and some of it got stuck on the bottom of the pot
1/2 cup sherry
2 tbsp balsamic vinegar
1 32 oz can fire roasted crushed tomatoes–used canned whole tomatoes; diced tomatoes should be good too
1 13 oz can small white beans, rinsed and drained
1 13 oz can small red beans, rinsed and drained–instead of another can of beans i used frozen mixed veggies–2 cans of beans is too much of a good thing for me
2 cups vegetable stock–used only beef stock when i made it
4 cups beef stock
2 cups water
2 cups dried small to medium size pasta–elbow macs for me

Heat olive oil in a stockpot or dutch oven over medium high heat.
Add onions, carrots and bacon and cook until onions soften.
Add sausage and break up into small crumbles as it cooks.
Once bacon and sausage is completely cooked, add garlic, tomato paste and seasonings.
Cook for 2 minutes, stirring constantly.
Add parmesan rind, sherry and vinegar.
Pour in tomatoes, beans, stock and water.
Bring to a simmer.
Add pasta and cook, stirring occasionally, until pasta is al dente.

roasted tomato spaghetti

I only started to seriously want to cook meals for myself when i moved to America & got my own place. Before that, i lived in my father’s house where someone else did the cooking. All i did was show up at the table & chewed.

In my daydreams where i had my own apartment, i would cook all my meals from scratch & they would all be wonderful & somehow the hours of preparation & the cleaning up of the mess did not figure in it at all. Reality taught me to appreciate simply-prepared but tasty meals. This from “Real Simple” magazine, from an article on meals prepared from ingredients one already has in one’s pantry.

for 4

3 tbsps. olive oil
1 cup chopped red onion
4 minced garlic cloves
1/3 cup or about 12 pitted greek or green olives
3 anchovy fillets
1/2 tbsp. red pepper flakes
1 tsp. dried oregano
1 28-oz. can whole tomatoes with juice
1 lb. spaghetti
2 tbsps. fresh parsley
1 small can tomato sauce

Combine in pot: oil, onion, garlic, olives, anchovies, pepper flakes & oregano. Bring to a simmer on low heat, stirring (about two minutes).

Add tomatoes, salt & pepper. Simmer until sauce is hot, bubbly & onions are soft.

Cook spaghetti.

Serve.

macaroni & cheese

found in Life Magazine; original recipe by Earle “Bud” Page’s mother

2 cups uncooked elbow macaroni
2 tbsps. butter
1 med. sweet onion, diced
3 or 4 large unpeeled tomatoes, cut into 1/4-inch pcs. (I use canned whole tomatoes, the juice too, instead)
Salt and pepper
1 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese (optional)

1. Cook macaroni. Drain, but don’t rinse.
2. Melt butter in a large skillet over medium heat. Saute onion for 2-3 mins. Add tomatoes. Cook until onion turns golden brown. Add salt and pepper to taste.
3. Add macaroni and cheddar cheese to skillet. Toss mixture together over medium-low heat until cheese has melted.
4. Sprinkle Parmesan, if desired. (I usually don’t have the desire)