Freezing Pasta

One of the keys to success around a house with 4 little kids is being prepared. For meals on busy days that means having things prepared ahead of time. A couple days of the week when we are running around to therapy appointments or classes in the afternoon I try to get dinner made in the morning and have it ready for us when we get home at 5:30. But that just doesn't always happen. So my solution on those kinds of days is to have things in my freezer that are easy to pull out and quickly serve. One of those things is cooked pasta.

A few years back I noticed that Trader Joes was selling bags of frozen cooked pasta - you just pop them in the microwave and serve, with cooked pasta ready in just 3 minutes.  I bought those for a while.  But as little bodies and appetites grow and grow, buying packaged things like that gets expensive - one bag of pasta doesn't do it for us.  So I freeze my own now.  

Whenever I am cooking any kind of pasta, I always, always make extra and freeze it.  I do this with any kind of pasta.  Penne is a favorite, because it's sturdy enough that it can hold up to being tossed around in the freezer a bit.  All you do is just toss your cooked pasta with a little oil or butter, let it cool, and then spread it out on a baking sheet to freeze without sticking together.  Then dump it onto a ziploc bag.  When you want to use it, pull out the amount you want and warm it up.  You can do this in the microwave for a couple minutes.  Or you can put a little hot water over it and let it sit for just a minute or two - this method works especially well if the pasta got a little dry in the freezer.

For longer pastas like spaghetti - below you will see what I do.  Take a fork and spin individual little servings onto a baking sheet (lined with wax paper helps keep them from sticking).  They look like little birds nests.  Then freeze these and then bag them when frozen.

Having cooked pasta in the freezer means I can have a meal ready for hungry kids in less than 5 minutes - thaw the pasta, toss it with a little sauce, or some butter & cheese, throw in some frozen peas or chopped broccoli, maybe dice up some ham or salami - a balanced meal in minutes.

A quick and easy way to cook pasta!

We've always been told that pasta had to be cooked in a big pot with lots of water, and we never really questioned it. Until now.

I have seen mentions of this alternative method of cooking pasta here and there, and figured I had better give it a try.

The basic idea is that instead of using a bunch of extra water in a huge pot, you cook your pasta in a smaller pan with just enough water to get it cooked through - no excess. The starchiness in the water is not a problem, because that extra starch is part of what contributes to an extra creamy sauce that will really stick to your noodles. Restaurant chefs have known about that trick for a long time - they always add a ladle of pasta water to their sauce. 

Basic cooked pasta:

• 1 package (usually about a pound) of pasta
• 1 teaspoon salt
• 1 tablespoon butter
• 4-6 cups cold water (see notes below)

The butter might not be necessary in a non-stick pan, but I am using a cast iron pan so I always like to have a little oil in there. 

The quantity of water will vary depending on your type of pasta and your desired end result. Here is used a very thin angel hair pasta and I just was serving it buttered, so I used only 4 cups. But for thicker pasta like penne you will need more water - so go up to 5 cups. If you are making a sauce then you will want to have a little water left in your pan after the pasta is fully cooked, to help blend in the sauce, so go up to 6 cups. 

So - 4 cups for thin pasta, no sauce. 6 cups for thick pasta with sauce. Or adjust in between to suit your needs. As with everything, I think it's a bit of trial and error. If your water is all absorbed but your pasta is not yet fully cooked, then add a bit more hot water. 

Directions:

Place everything in a pan just big enough to contain it all and wide enough that the pasta can be fully submerged in the water.  

Turn on the heat and bring up to a gentle simmer, stirring occasionally to ensure the pasta doesn't stick together, until the pasta is cooked to your liking.

It will take about 10- 12 minutes, depending on the thickness of the pasta.  

And that's it! Perfectly cooked pasta in less time than it would take to even get a pot of water boiling. 

Once it's done you can serve as is, or add your sauce. My kids are picky about sauce, some like it and some don't, so I tend to serve the sauce on the side. But you could just add a little cream and some herbs and parmesan cheese to this for a super quick and simple weeknight pasta dish, or toss in a jar of your favorite tomato sauce. 

I love a tip that helps me get dinner on the table faster! 

Easy weeknight meatball soup

This is a super quick and easy one that I made for dinner last week. It turned out so yummy that I figured I'd better share the recipe. This is the kind of soup I love to make, it's fast, it's healthy, and it's a big crowd pleaser. 

I made a big pot. Because, soup. Why wouldn't you want a big pot? Leftover soup is even better than fresh soup, and it's a really easy and cost effective way to feed a crowd. But of course you could cut this  recipe and make less.

As with all of my recipes - this is really flexible! My quantities are just a guideline for you to start with, but I very much encourage you to customize this with whatever you've got on hand, or whatever sounds good.  Add more veggies, less veggies, leave out the tomatoes, swap the beef broth for chicken or turkey broth and use turkey meatballs - this is just a good basic technique that you can apply to any kind of soup. 

Ingredients:

• 1/2 onion
• 2 stalks of celery
• 1 parsnip
• 1 bunch of kale
• a couple cloves of garlic  
• oil for sautéing  
• 2 quarts beef broth
• 1 can diced tomatoes
• 1 can tomato sauce
• 2 small bags frozen mini meatballs (mine were from Trader Joes) 
• 1 tablespoon Italian seasoning
• 2 cups cooked rice or pasta (optional)
• salt to taste

Directions:

Chop or dice all of your veggies. Size doesn't really matter, it's just personal preference. If you like chunky soups, then cut them in bigger chunks. If you think your littles (like mine) are more likely to eat it with small bites of veggies, then cut them as small as you can.

Heat a good size soup pot, and then pour in just enough oil to cover the bottom. Saute all the veggies in the oil until beginning to soften. You can season with a pinch or two of salt to help them along. Once your veggies are cooked a little, add everything else except the salt. I hold off on the salt for a while because the saltiness of broths and meatballs can really very, so you want to let your soup simmer for a while and let all the flavors start to combine before you add more salt. 

The rice or pasta is optional. I love this kind of soup with rice, I just think it makes it even more comforting. But it's really delicious without, so if you're trying to cut carbs go ahead and leave it out. Or sometimes when I make something like this I will serve it with a bowl of cooked rice or pasta on the side, so that I can have mine without the extra carbs and my kids can add carbs to theirs. You can also start with uncooked rice, but you'll want to add an extra 2 cups of broth for each 1 cup of dry rice. 

This is so easy to make that it's a great one to have the kids help with. I chopped and sautéed the veggies, and one of my five-year-old girls did everything else. 

Once everything is combine in the pot, then just let it simmer.  You'll want to simmer it for at least long enough to get your meatballs all heated and cooked through, probably 20 minutes. But really the longer the better.  This is totally the kind of things that you could put in your slow cooker and let it just simmer on low for several hours, or put it on a back burner of your stove. I like to let this kind of soup simmer for at least an hour if I have time, it all just tastes better that way, but even after 20 minutes it will be delicious. That's what makes this the perfect weeknight meal. After it has simmered for a while, and your meatballs have cooked and released some of their flavor in to the broth, give it a taste. It's at this point that you can add more salt or other seasoning if you think it needs it. 

enjoy!

Slow Cooker Lentil & Sausage Soup Recipe

This lentil soup is hearty and comforting and great for those nights when you need something to warm your tummy. It's super easy to make and it has a great balance of veggies and the delicious taste you can only get from sausage. My kids, like most, are not big veggie eaters.  But they eat this soup! They are suckers for anything with sausage in it.  When I serve it to the kids I put a big dollop of sour cream on top - they seem to like it better with the creaminess, and it's a great way to cool it off quickly. One of my kids actually loves this so much that she requested the leftovers for breakfast the next day, and for snack when she got home from school.

The beauty of this type of recipe is in its flexibility.  You can make this however you want, so please use this recipe as a guideline, not as a strict rule.  If you like more or less or something, go for it. Change the type of sausage (or use meatballs or chicken), try different veggies, and different spices. That's the great thing about soup - you can personalize it and never make it the same twice!

Ingredients:

• 1 package of sausage - usually a little over a pound. 
• 1 onion
• 1 carrot
• 1 stalk of celery
• 2 cloves of garlic (or 2 teaspoons crushed)
• 3 quarts chicken broth
• 1 can diced tomatoes
• 1 1/2 cups dry lentils 
• 1 head of cauliflower
• 1 bunch of kale, or other greens.
• salt & pepper to taste
• Other herbs or seasoning to taste. 

This works with basically any kind of sausage you like.  I usually use brats or Italian sausage because I like the flavor.  But if you want a little spice you could use a spicy sausage.  Or if you want to keep it a little lighter you could use a chicken sausage.  

You can also use any kind of lentils.  Different kinds will have different textures when cooked, and take different cooking times, so just experiment and use ones you like.  Red and orange lentils cook faster and have a softer texture when cooked.  Green and black ones tend to hold their shape better. The one pictured was a very generic package of green lentils, I often have those on hand because they are usually the cheapest. 

If you have homemade broth (here's how I make it), then that will kick this up into the ultra amazing category - it just adds so much flavor.  But this is still great with store bought broth, and obviously that makes it very easy. 

You could totally leave out the tomatoes if you're not a tomato person.  I like to add them because I think the slight acidity goes well with the lentils and sausage. It's not enough that it seems like a very tomato-ey soup, but it's just enough to add a depth of flavor. 

I like to hold off on the salt until I've got it all put together and simmering, because depending on the type of sausage and broth you use, it salt level is really going to vary.  Some are very salty, some are not.  Get it all assembled and then give the broth a taste, and then season as you think it needs.  And here's where you can get creative: add other spices to give it a totally different flavor.  If you want an Indian type flavor, add some curry powder.  Or add cumin and extra garlic.  Or for a more Italian flavor add some basil and oregano, or just an Italian seasoning blend.  Or add a little cumin and chili powder for more of a southwest flavor.  The possibilities are endless. Or keep it simple with just salt and pepper and you will still love it!

Directions:

• If you are starting with uncooked sausage, squeeze them out of the casings into little lumps, the size of small meatballs. Heat a heavy bottom pot (or the insert for your stove-top slow cooker), and add sausage balls.  You don't need oil because the sausage is going to release plenty of fat. Brown all over.
• Chop onion, carrot, celery, and garlic, and add to the pot with the browned sausage.  Saute until onions are getting soft. 
• Add chicken broth and can of tomatoes (with juice!). Bring to a simmer, and then add dry lentils. 
• Chop cauliflower and greens and add to the pot. 
• Cover and simmer for at least an hour. 

I like to make this in my slow cooker.  I have a slow cooker with a metal insert, so I can do all the browning and sauteing on the stove right in the slow cooker pot, and then move it to the cooker to simmer. (This is the slow cooker I have, and I love it!) I will throw this together in the afternoon, and then let it simmer on low for 3 hours or so while I go to the after school run around, and we come home to dinner ready to eat.  But you can just as easily do this all on the stove. 

Shortcut:

If you want to make this really fast, use pre-cooked lentils and cooked sausage. You can get a package of pre-cooked lentils at Trader Joes or most grocery stores.  Use the whole package.  Saute all your veggies, cut your sausage into chunks, and then add all the other ingredients. Cut the broth to just 1 1/2 or 2 quarts, depending on how brothy you like it. Simmer for 20-30 minutes, just until the veggies are cooked to your liking.  It's an easy way to make a super quick weeknight meal. 

Pizza Muffins and Meatball Muffins!!

These little guys really are irresistible!  The meatball muffins are like a little bite size (or two bite!) meatball sandwich.  Everything you want - a tasty meatball, a little drippy with sauce, melted cheese, and soft bread that gets a little soaked up with sauce - but in a much more manageable size, so it's not all running down your elbows.

The pizza version is the same, minus the meatball - just a couple bites of saucy and cheesy goodness.  They are very much like my pizza rolls, only shaped a little different.   I made these for my kids to have for dinner, and enough to save for a school lunch later in the week. 

I don't think I can call these recipes, they're just too easy.  These were really just something I threw together, but as soon as I shared it on IG and FB I had folks asking me for the recipe.  So I guess these easy crowd pleasers are what you all want!  I don't get as much opportunities to cook and photograph something as I'd like.  This isn't one of those food blogs where people are cooking something just to photograph and blog about.  No, here you are getting what we are actually eating.  But this was a rare occasion when I was cooking something in the middle of the day to have ready for later, so I was able to actually get some nice photos of it for you. 

The "Ingredients"

• Crescent roll dough
• Tomato sauce
• Cheese
• Cooked meatballs

I use Trader Joe's crescent roll dough.  I think it has a much more 'homemade' flavor than the other brands, and even though it's still quite processed it at least doesn't have a big long list of unrecognizable stuff in it.  It doesn't come out of the can very nicely, they almost always tear when it pops open.  I'm guessing that this is because the package isn't lined with all that nice BPA, so it's a tradeoff I"m willing to make.  You could use biscuits as well, or you could certainly do this with any kind of homemade dough.   One can of dough has 8 rolls, so you'll need 1 1/2 for a dozen muffins.  I made two pans, half with meatballs and half without, so 3 cans of dough and 12 meatballs. 

My tomato sauce was just canned tomatoes, pureed with a blender.  We had spaghetti and meatballs for dinner last night so I had heated up the meatballs in the sauce.  I think you could use any kind of tomato sauce or pizza sauce.

The meatballs I used were a combination of some homemade, and some frozen from the store - I had a little bit of each.  My homemade meatball recipe is here.  If you're going to make meatballs for this I would suggest you make them small.  The dough is very tender, so I don't think it will hold a big meatball.  These meatballs were all cooked and cold from the refrigerator (not frozen). 

And for cheese - well, I would have used shredded mozzarella, but I was out, so I just took some mozzarella string cheese and tore it into pieces.  I think any kind of cheese you've got would be just great. 

Directions:

• Line muffin tins with dough.  For the crescent rolls, I used one piece per muffin space, and just folded and worked it around to shape like a little nest. I did not grease my pans at all because my pans are new and pretty well nonstick, and this dough has a lot of fat in it.
• Put in a small spoonful of sauce
• For the meatball muffins: place 1 meatball on top of dough.
• Cover with shredded or just pieces of cheese.
• If you have pieces of dough hanging over the sides, fold them over just a bit.
• Bake in a 350 oven for 12-15 minutes.
• Let cool for a few minutes before trying to remove from the pans, they are much easier to handle once the cheese has set up a little. 

And that's it.  Easy!

Easy Weeknight Lentil & Meatball Soup

One of the things that I hope people can learn from me is how a little bit of planning ahead can make your life so much easier!  A huge benefit of creating a weekly meal plan is that you have taken the time to think through how you can use leftovers from one meal as the basis for another meal later in the week.  You can plan ahead for how you can cook once for multiple meals.

So what I'm sharing with you in this post isn't so much of a recipe, but it's an example of how I've used my plan and cooked ahead to make a super easy weeknight meal that tastes like it cooked for hours.  

This is a lentil soup with homemade chicken stock, roasted vegetables, and homemade turkey meatballs.  Sounds like it would take hours to make, doesn't it?  No, it was a less than an hour (like 45 minutes really), from start to finish (and only that long because I started with dry lentils).

Ingredients:

• 2 quarts of homemade chicken broth
• Several cups of roasted vegetables - this one had cauliflower, onions, mushrooms, and celery, that had been roasted with Za'atar (a middle eastern spice blend), olive oil, garlic and salt
• 2 cups of dry lentils
• 12 - 18 frozen homemade meatballs
• 1 bunch of fresh spinach, roughly chopped.

How I did it:

Because I had the stock already made, the veggies already roasted and the meatballs already in my freezer, this came together in just a few minutes.  Put the broth, lentils and veggies in the pot and let them simmer for a half hour or so until the lentils are mostly cooked.  Then add the frozen meatballs and spinach and simmer long enough for the meatballs to be fully heated through.  That's it.  Serve. 

If you want this to be even faster you could buy a package of precooked lentils  Trader Joe's has them and some grocery stores do now too.  If you use precooked lentils then I would just hold back on a cup or two of the broth.  Or you can just use a kind of dry lentil that cooks fast - I used these red lentils, and they cook in about 30 minutes. 

A little more background on how this came together - so you can get the point of planning ahead that I'm talking about:

1. Last Saturday we had turkey burgers for dinner.  At the same time as I was making the burgers, I mixed up extra meat and made some meatballs as well.  The recipe was just 1 tablespoon of Za'atar, 1 teaspoon of salt and 1 egg for every pound of ground turkey. Easy.  I tripled that so we had plenty of burgers and a couple dozen meatballs. I put the meatballs in the oven at 400 for 20 minutes while we ate dinner, let them cool, and put in the freezer after dinner. 
2. On Sunday we had roast chicken and veggies for dinner.  I always cook 2 chickens and I roast them on top of a whole bunch of veggies so that we will have lots left over.  The veggies for that dinner were the cauliflower, onion, mushroom and celery. 
3. After that dinner I put the chicken carcasses in my slow cooker with a few ends of veggies (celery, carrot, onion), some salt, and cover with water, and I set that to cook on low for 10 hours (overnight), and then again all the rest of the next day and the next night (yes, I cook my stock for at least a day and a half).
4. On Tuesday morning I strain the stock and put it in the fridge. 
5. At about 5:15 I got everything out, poured the stock in the pot and added my lentils and veggies.  Then the meatballs and spinach a half an hour later.  And we were eating dinner by 6:00. 

It really doesn't get much easier than that.  Everything homemade and from scratch, made ahead by just taking a little extra time after cooking a couple of other meals.  You can totally do this.