Penne with Spinach and Tomatoes

This recipe came about because of the combination of my son's lovely girlfriend being a vegetarian and from our family joining BJs. Because of our membership at BJs we have an abundance of pasta, chiefly penne. This caused me to have to be creative with penne recipes. This recipe for penne with spinach and tomatoes is actually super easy but is often requested by my family. 

Penne with Spinach and Tomatoes

Ingredients:

        12 oz Penne

        2 c Fresh Spinach (packed)

        1 can (14.5 oz) Diced Tomatoes (or 2 Fresh Tomatoes, diced)

        3 cloves Garlic, minced

        2 Tbs Olive Oil

        1/4 tsp Red Pepper Flakes (optional)

        Salt and Pepper, to taste

        1/4 c Parmesan, grated

Directions:

1. Bring a large pot of salted water to a boil.
2. Cook the penne according to package instructions until al dente. 
3. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
6. Stir in the diced tomatoes (do not drain the juice) and cook for 4-5 minutes, allowing them to simmer and reduce slightly.
7. Toss in the fresh spinach and cook for 2-3 minutes, stirring frequently, until wilted.
8. Add the cooked penne to the skillet and toss everything together to coat the pasta in the sauce.
9. Cook for another 1-2 minutes to heat through.
10. Remove from heat
11. Sprinkle with grated Parmesan.

Enjoy!

            Ingrid

Mom's Tuna Over Rice

I grew up on Tuna Over Rice. This was my Mom's every-other Wednesday night special. I have a theory on how it came to be a bi-weekly dish. My Mom grew up during the Great Depression. Canned tuna had already been around for a few decades by then (1904), and Campbell's created Cream of Mushroom in 1934. In 1950 my parents married and for a few years money was tight while Dad finished his military carrier. As the years went by their children began marrying and moving out while my folks financial situation went to upper middle class. I feel like Mom kept cooking that dish because of it's simplicity and because it darn tasty. 

As mentioned before in a previous blog my Mom never let us near the kitchen while she cooked so we had to figure out her recipes after she passed. I never attempted to try this recipe because I was never given the opportunity. I tried once but my children's father kept asking for tweaks as I cooked and it turned into Tuna Noodle Casserole. The other day my oldest decided that he was interested in trying it. I had been lucky enough to have talked to Mom about this recipe before she was gone and knew it was only three ingredients. Out of curiosity I did look up variations but they seemed like cooks were trying too hard. The recipe is perfect on its own. Maybe you could add some garlic. It doesn't need it but my family believes "when in doubt add more garlic."

So here it is, at long last, my Mom's Tuna Over Rice.

Mom's Tuna Over Rice

Ingredients:

        2 Cups Uncooked Rice

        4 Cups Water (technically this is a fourth ingredient but I don't think it counts)

        2 Cans Cream of Mushroom

        2 Cans Tuna, drained (of course the liquid goes to the cats, that's the rule)

Directions:

1. Combine rice and water in a rice cooker (or however you prefer to cook it). Cook until done.
2. Mix cream of mushroom and tuna in a bowl.
3. Plate the rice and pour the tuna mixture over the top. 
4. Serve with side of choice.

Makes 5 servings.

 Enjoy!

            Ingrid

Pan-Fried Venison Roast

I love venison. Despite passing the hunter safety course many years ago I will not kill a deer. Like I told my children's father and his brother "If I shot a deer you would find me draped over it, sobbing." This does not stop me from eating this delicious meat. A few weeks ago that husband had a health scare and sent all of his venison home with our youngest. This is not the first time he's sent us home with a large amount of venison. To him I send a gracious - Thank you so much! (Take care of yourself. The kids need you.)

I know people like to bar-be-que venison but I am one of those who would rather contain all of that precious juice, so I use a cast iron skillet. On the stove or over the grill, it doesn't matter as long as the juice doesn't get wasted. 

Pan-Friend Venison Roast

Ingredients:

Okay. This is where I am not going to be very helpful. I didn't measure the seasonings. Just use your own tastebuds to figure out how much you need.

        3 lbs Venison Roast
        Montreal Steak Seasoning (I love this stuff!)
        Garlic Powder
        3 Tbs Olive Oil
        2 Tbs Butter
        2 Cloves Garlic, smashed


Directions:

1. Season the meat generously.
2. Refrigerate in a Ziploc bag over night.
3. Remove the venison from the refrigerator about 30 minutes prior to cooking so it can come to room temp and cook more evenly.
4. Pat dry.
5. Heat the cast iron skillet over medium-high heat. You can also do this on your grill.
6. Add olive oil to skillet.
7. When it's hot add the meat to the skillet.
8. When you have a nice sear on one side (anywhere from 2-5 minutes) flip the meat.
9. Then, add butter and garlic cloves.
10. Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops.
11. Once the internal temperature reaches about 115-125F, remove the meat from the pan. Personally, I'm partial to rare, but do not cook venison over medium-rare (trust me on this one).
12. Let it rest for at least 10 minutes before slicing against the grain.

  

Enjoy!

            Ingrid