Monday, October 19, 2009

A Little Food For Your Tummy

I know it has been forever since I posted, but I really have not had anything to say and I have no desire to talk just for the sake of talking. I know the laughter is abounding at the idea of me not wanting to talk needlessly. I am coming out of this hiatus, just to post a recipe that I made yesterday and was a big hit. ALL THREE KIDS liked it, and that may be the first dish ever I could say that about.

  • 5 Medium Tomatoes
  • 1 Bunch of Asparagus
  • 2 Bunches of Green Onion
  • 1 Medium Red Onion
  • 1/2 Head Cabbage
  • 1/3 bag of baby carrots
  • 2 TBS Garlic
  • 1 TBS Dried Basil
  • 1 Tsp Dried Thyme
  • 1/4 Cup Olive Oil
  • A Pour of Balsamic Vinegar
  • A Splash of White Wine Vinegar

Noodles and Beans
  • 2 Cups Boiling Water
  • 1 Bag Al Dente Whole Wheat Pasta
  • 1 Bag Sun Dried Tomatoes
  • 1 TBS White Pepper
  • 1 15oz Can Dark Red Kidney Beans (Drained)

  1. Prep Sauce vegetables as per normal
  2. Bake all Sauce Ingredients 3 hours on 350 in dutch oven
  3. Blend to sauce with immersion blender
  4. Bake an additional 15 minutes
  5. In Bowl mix Pepper, Kidney beans, and Sun Dried Tomatoes
  6. QUICKLY add bean mix, noodles, and water to dutch oven. Mix and replace lid.
  7. Wrap dutch oven in towels and serve in about two hours.
DO NOT try and substitute another noodle. The wonderful physics of the Al Dente brand noodles make this dish possible.

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