Pasta Abruzzese

 

A couple weeks ago I had my girls go through some cookbooks looking for recipes they might like to try, creativity being at an all-time low and cookbooks being plentiful but neglected. 

This one comes from Rachael Ray's original 30-Minute Meals.  I'm not sure about the title of the recipe, honestly, but with a brief Google search I was informed that Abruzzo is a region in Italy, so perhaps this dish originated there...or...something.  All you really need to know is it's easy and surprisingly delicious for all its simplicity (but then again most things in life are). 

I thought the fennel might be an overwhelming flavor in the dish, but it was really mild and lovely.  Daughter #1 and I gobbled down bowls of this for a few days.  Definitely a new favorite.

Makes about 6 servings

1 pkg Field Roast Smoked Apple Sage sausage (or other sweet sausage of your choice)
1 yellow onion, diced
1 bulb fennel, tops and tough outer layer removed, diced fine
3 cloves garlic, minced
1 cup water
1-1/2 tsp Better Than Bouillon No-Chicken Base
1 28-oz can organic diced tomatoes
A sprinkling of dried or fresh parsley

Heat a skillet over medium-high heat.  Add onion, fennel, and garlic.  Cook for about 5 minutes, stirring occasionally.  Stir in water, No-Chicken Base, and tomatoes. 

Crumble the sausage and add to the skillet along with the parsley.  Stir, and bring to a bubble.

Serve over pasta (which in this case happened to be a mixture of shells and spaghetti).

I added some greens to the leftovers the next day...because everything is better with leafy greens.

I'd like to think the Abruzzosians would approve.

Taco Soup...Slainte!?

This afternoon I ran a St. Patty's Day 5K.  I put more effort in than usual.  And then I came home, told my battle stories, listened to the family talk about their day, did some laundry, changed the sheets, fed and watered the chickens, and made an elaborate Irish meal to celebrate our heritage.  Ok, that last bit was a lie.  Just save this one for Cinco de Mayo...

1 pkg veggie crumbles (I used Lightlife SmartGround Original, or just leave out if you're not into it)
2 pkgs taco seasoning (I used Simply Organic Southwest Taco, or make your own)
1 28-oz can organic diced tomatoes, UNdrained
1 28-oz can kidney beans, drained and rinsed
1-1/2 cups mixed frozen veggies (or just corn)
About 3 cups cooked pasta (I used leftovers, but you could certainly cook dry pasta right in the soup)
About a quart of water, or add until you get the soup-ish-ness you like

Throw everything in a soup pot.  Cook til heated through.  That's it.

 Sprinkle with your favorite nondairy cheddar, taco chips, or whatever other toppings you like.

And now you know why I made it for dinner tonight.  It's soup-er hearty, quick, and easy. 
And I'm one whooped senorita leprechaun.