text: Meals & Mayhem: February 2012
  Posted by Mother Mayhem at 10:25 PM No comments:
  Posted by Mother Mayhem at 5:04 PM No comments:
  Upon googling, I learned that this recipe isn't the brainchild of San Giorgio (which had included the recipe on the back of the mini shells box and inspired me mid-grocery run to get the rest of the necessary ingredients). That doesn't dampen my enthusiasm for this well-known, common-in-several-culinary-regions dish, though. And anyway, if I go the lazy route and use alfredo instead of bechamel or a white sauce, and I substitute chopped veggies for the meat, can it really even be called pastitsio anymore?
  Because I am cutting back on our meat consumption (shh, don't tell Husband...waiting for him to complain before I explain it), next time I will use more vegetables to add bulk and texture to the tomato sauce layer. This recipe made "nine 1-cup servings" so I thought it would save me from having to make dinner the next night. However, the meal made as directed below led *J* to request four servings and *N* three. I don't know the last time that happened. And *N* asked me when I was going to make it again. Husband took leftovers for lunch the next day. All in all, high praise for the pastitsio.
  1 pound ground beef [I used chicken]
  1 box (16 oz) pasta [anything non-noodle should work]
  (1) Heat oven to 400°F. Begin heating water to boil pasta.
  (2) In large skillet over medium heat, cook meat and onion until meat is thoroughly cooked and onion is tender.
  (3) Stir in tomato sauce, tomato paste, salt and cinnamon; heat to boiling.
  (4) Reduce heat; cover and simmer 10 minutes.
  (5) Meanwhile, cook pasta until al dente (mine took 9 minutes); drain.
  (6) Toss hot pasta with Alfredo sauce.
  (7) In 13x9x2" baking dish, spoon half the pasta mixture. Spread meat mixture evenly over pasta. Spoon remaining pasta evenly over meat mixture. Sprinkle with Parmesan cheese.
  (8) Cover with foil; bake 20 minutes or until hot and bubbly. Let stand 5 minutes before serving.
  * Spread layers in dish
  * Sprinkle parmesan
  * Eat enormous quantities
  Posted by Mother Mayhem at 3:32 PM No comments:
  Labels: alfredo sauce, pasta, tomato paste, tomato sauce
  Posted by Mother Mayhem at 4:08 PM No comments:
  My kids liked the raisins and craisins in this dish, which I expected. They are unpredictable about cauliflower, but since I chopped it up into pretty small pieces, they ate most of it because it was too much work to pick it out. I offered grated parmesan, goat cheese, and feta to any who wanted them. I'm the only one who picked the goat, which I thought suited it well.
  Handful of fresh parsley, chopped [optional; I used a few shakes of dried]
  (1) In a medium pot over medium heat, add olive oil, couscous, and onions. Toss to coat.
  (2) Add salt and cinnamon.
  (3) Meanwhile, in a separate small pot, bring vegetable broth to a boil.
  (4) When the couscous is just starting to toast, slowly add in the broth. Stir. Bring to a boil; reduce heat and cover. Let sit 10-12 minutes or until liquid is absorbed.
  (5) While waiting, steam cauliflower until fork-tender.
  (6) When couscous is done, remove from heat. Stir in golden raisins, dried cranberries, pine nuts and parsley. Taste and adjust salt if necessary.
  (7) Add in the cauliflower and gently toss. Serve warm.
  Posted by Mother Mayhem at 5:53 PM No comments:
  Labels: cauliflower, couscous, craisin, pine nuts, raisin, red onion
  I was doubtful about how this would turn out, but it had a refreshingly different-yet-appealing taste. The spiciness of the sausage was nicely balanced out with the "tang" of the cooked grapes and the obvious balsamic flavor. It couldn't be much easier, too. I served it over rice.
  1 to 2 pounds sweet Italian sausage [I used chicken sausage]
  1 to 2 pounds seedless red grapes, stemmed
  (1) Cut sausages in half lengthwise, then into slices.
  (2) Heat oil in skillet over medium heat until hot but not smoking. Cook sausages until well browned.
  (3) Add grapes. Cook, stirring occasionally, until sausages are cooked through and grapes are softened (about 10 to 12 minutes).