Vegetable Pasta

I made this the first time a week or so ago for the girlfriend of my youngest. The other day I was drawing a blank on supper and my oldest requested this recipe again. It's quickly becoming a family favourite.

Vegetable Pasta

Ingredients:

1 lb. Pasta, cooked al dente

Sauce:

1 Yellow Onion, finely diced

1 tsp Garlic, minced

1 Green Bell Pepper, finely diced

8 oz. Baby Portobella Mushrooms, diced

24 oz. Pasta Sauce

15 oz. Fire Roasted Diced Tomatoes, drained

2 Tbs Worcestershire Sauce

2 Tbl Sugar

Red pepper Flakes to taste

Salt and pepper to taste

1 teaspoon basil

1 teaspoon oregano

1 tablespoon Italian seasoning

Instructions:

• Over medium-high heat in a Dutch oven, saute the onion and garlic until the onions are translucent.
• Add diced bell pepper and mushrooms and let the vegetables sweat, about 5 minutes.
• Pour in pasta sauce, diced tomatoes, Worcestershire sauce, sugar, red pepper flakes, and season with salt and pepper to taste.
• Reduce heat to medium-low. Cover and simmer for 30 minutes.
• Add in basil, oregano, and Italian seasoning and stir to mix.
• Dish and serve hot over cooked pasta topped with Parmesan cheese.

             

            Enjoy!

                 Ingrid

Cajun Shrimp Scampi

 Last month my husband turned 64. It's a tradition in my home to let the birthday person choose the dinner for their night. My youngest and his girlfriend decided they were going to make the meal. My husband had this recipe for Cajun Shrimp Scampi saved on his Facebook wall. The kids did an amazing job and it was delicious. I'm proud of them!

Cajun Shrimp Scampi

Ingredients:

2 Tbs Olive Oil

1/4 cup Shallots, chopped

2 cloves Garlic, minced

2Tbs Cajun Seasoning

1/2 tsp Cayenne

1/4 tsp Black Pepper

1 lb Shrimp, peeled and deveined

1/2 cup White Wine

2 Tbs Butter

2 Tbs Fresh Parsley, chopped

2 Tbs Lemon Juice

1/4 cup Parmesan, grated

Directions:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the shallots and garlic and cook for two minutes.
3. Stir in the cajun seasoning, cayenne pepper and black pepper and cook for 1 minute.
4. Add the shrimp and cook until just pink, about two minutes.
5. Pour in the white wine and simmer until reduced by half, about three minutes.
6. Reduce the heat to low and stir in the butter, parsley and lemon juice.
7. Simmer until the shrimp is cooked through.
8. Sprinkle with parmesan.

        Enjoy!

            Ingrid

Delicious Black Bean Burger

Since the beginning of barbeque season we've been using the PitBoss a lot! To heck with the air temperature, that's what later meals are for. The difference this year is that my youngest is dating a young lady who is a vegetarian. I've made a few adjustments to my menus to accommodate her. One of those changes I've made is to include Black Bean Burgers to our barbeques. I played with several recipes and this is the recipe she likes best. Each time I make it the burgers look better. As my oldest said "It's almost like practice makes perfect". Yup, something like that.

Ingredients:

• 15 ounce can black beans, drained and rinsed
• 1/2 green bell pepper
• 1/2 small onion
• 2 cloves garlic, peeled
• 1 large egg , beaten
• 2/3 cup whole wheat breadcrumbs
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• salt and freshly ground black pepper, to taste

Instructions:

• Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Mash well with a fork.
• Place bell pepper, onion and garlic in a food processor and process until finely minced.
• Transfer vegetable mixture to a fine strainer and use the back of a spoon to press out excess moisture. Don't skip this or the burger won't hold together.
• Add the vegetable mixture to the bowl with the black beans.
• Add the chili powder, cumin, salt and pepper. Stir to combine.
• Add beaten egg and mix well.
• Stir in bread crumbs.


• Divide mixture into 4 even-size portions. Form them into patties with your hands.
• Cook, separate from beef burgers, on well-oiled grill over medium heat for 4-5 minutes per side.
• Top like you would any burger.

  

        Enjoy!

            Ingrid