Comfort Food // Stuffed Shells

Sometimes you just need comfort food. Yesterday was surely the day for me. Bonus points if it takes only minutes to come together. I haven’t made stuffed shells in ages, so I dug up my old favorite recipe and got to work. This is a great meal to make with little ones (easy stuffing!) and bakes up in just half an hour.

Also, random question: Have you guys seen whole wheat, sprouted, or otherwise “healthier” jumbo shells? I performed a rather thorough search of Wegmans and only found the standard type.

STUFFED SHELLS w/ GREENS

What you’ll need . . .

• 1 package jumbo shells
• 15 ounces ricotta cheese, part-skim
• 1/3 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 2 handfuls baby kale, baby spinach, or mix
• 1 jar (24 ounce) your favorite tomato sauce
• Bunch fresh basil
• Garlic powder
• Ground pepper
• Handful mozzarella
• Sprinkles Parmesan 

Method . . . 

1. Preheat oven to 400 degrees F*.
2. Cook shells in boiling water for 9 minutes and drain (will be al dente). Let cool a bit while you mix the filling.
3. Chop the greens and basil considerably. Then combine them with the ricotta, mozzarella, Parmesan (no need to measure the cheeses carefully -- add more if you wish), and a dash of garlic powder + pepper.
4. Pour half the tomato sauce on a greased 9x13 pan. I used glass.
5. Stuff shells with filling. Then line them up next to one another until your pan is full. I always have some shells leftover. Ada likes them plain, so I just save in a baggie to re-heat. 
6. Then cover with the rest of the tomato sauce, sprinkle on some more mozzarella + Parmesan, and cover with foil.
7. Bake for 30 minutes. Then take the cover off and broil for a couple minutes until browned. Let cool a while before serving.

* Alternatively, you can prepare this meal in advance, cover + place in your fridge, and bake whenever you’re ready to eat. That’s another reason I love this meal so much.

// GIVEAWAY WINNER

Congrats to Katrina, the Magformers giveaway winner. Katrina says "My little guy plays with them at the library. We would build a school because he loves playing school.” I’ll be in touch with you soon regarding your prize.

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Super Easy Veggie Pasta Pot

I’ve pulled the slow cooker out of its summer hiding spot deep in our pantry. Yes. Even though this week wouldn’t have you believe it with crazy high temps -- it’s almost fall. Back-to-school. Busy season. And I can always use help in the kitchen.

Thing is, I’m tired of all my go-to crock pot recipes. Time to try something new. Will you join me? I’m on a quest to breathe life back into our dinners all while putting forth little effort. Like I wrote on Thursday’s post, I made this recipe after seeing the Summer Slow Cooker Lasagna recipe on Oh My Veggies with only a few modifications.

Behold:

VEGGIE PASTA POT

What you’ll need . . . 

• 1 medium onion 
• 1 large zucchini or summer squash
• 1 medium eggplant
• 1 medium head of broccoli
• 1 pint cherry tomatoes
• Large bell pepper
• Couple cloves garlic
• Linguine or other pasta noodles, uncooked*
• Jar (24 ounces) of pasta sauce (homemade is easy + delish)
• Shredded mozzarella (I used fresh)
• Parmesan 

Try to get as many of these ingredients from your garden or friends’ gardens as possible. Don’t necessarily stick to this list exactly -- keep it flexible. Use whatever is fresh and in your kitchen already. Just be sure to substitute ingredients in similar amounts so it’ll all fit in the pot.

* I used spinach linguine. I don’t know this for sure, but I don’t think cappellini would work best in this recipe. it might get too mushy. Prove me wrong!

Method . . . 

1. Chop all ingredients into chunks. Halve cherry tomatoes. Mince garlic. Then on your stovetop, heat a couple tablespoons of olive oil and cook the garlic and onions over medium heat until the onions have softened.
2. Add the rest of the veggies -- saving the tomatoes until last -- and cook until everything is slightly softened but still somewhat crunchy. Season with some salt + pepper to taste.
3. In your crock pot, pour around a half cup of sauce at the bottom. Then layer on some pasta.
4. OK. So, I didn’t measure my pasta layers exactly. Take a small handful of pasta, crack it in half, and make a thin layer. Too much? Take some out. Too little? Add. It’s not about being exact. Check out my photo for reference.
5. Cover the pasta with about a third of the veggies you cooked. Then top that with another 1/2 cup pasta sauce and then a 1/3 cup (or so) of mozzarella.
6. Repeat this layering until you run out of space or ingredients. Just make sure you top everything off with tomato sauce, cheese, and then the Parmesan. 
7. Cook on LOW for three to four hours. We had to go out on an errand partway through cooking, and I don’t feel comfortable leaving the pot on since it’s kind of old. Anyway, I stopped cooking mine for an hour at the two hour mark and resumed later. Turned out great!
8. Then let sit for half an hour to cool slightly and scoop out heaping servings. I didn’t get a photo of the end result. Just picture a bowl of steaming veggies, noodles, cheese, and sauce.

This is such a great way to get tons of veggies into your tummy. If you’re vegan, feel free to leave out the cheese, use your favorite substitute, or sprinkle some nutritional yeast in the pot. The leftovers are even better. We saved some in our freezer for a rainy day. Ada even asked for a second helping!

So, one recipe down. What should I try next?

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No-Boil Pasta Bake + Food Prep

This is sure to be your new go-to dinner. A while back, I made this awesome Skillet-Baked Cappellini Pomodoro. The cool part about it was that you didn’t need to cook the noodles before tossing it in the oven. Well, I tinkered and improved on this meal to bring introduce more veggies (we usually roast some with our usual meal prep on Sunday afternoon) and improve the overall flavor.

Here it is!

NO-BOIL PASTA BAKE
Takes just 10 minutes to toss together, 1 hour to cook.

What you’ll need . . .

• Thin spaghetti noodles
• Jar of spaghetti sauce (or homemade)
• Low-fat ricotta (or maybe tofu ricotta?)
• Shredded mozzarella
• Spinach or other greens
• Roasted veggies (any will do)
• 1/2 to 3/4 cup water

Method . . .

1. Preheat your oven to 350 degrees F. Get out a 9 x 13 glass casserole dish (or other baking dish of similar size).
2. Spread a thin layer of spaghetti sauce on the bottom of the dish. Then a layer of the thin noodles. Add some of the roasted veggies (we used butternut squash), spinach, and dots of ricotta. Cover with more of the sauce. There are no right or wrong measurements.
3. Repeat with another layer in the same way, but this time cover with the rest of the sauce and top with as much cheese as you wish. Some Parmesan works well too. 
4. Then pour in some water where your pasta isn’t covered by sauce. Just a little here and there is all your need.
5. Place in your oven covered by tin foil and bake for 45 minutes. Then remove the foil and cook for another 15 minutes.

Meal Prep

And here are some other foods I prepped for us this week!

Slow Cooker Applesauce -- with Honey Crisps.

Honey WW + Flax Loaf -- with some oats tossed in.

Simple vegan breakfast muffins -- recipe tomorrow!

Homemade Almond Milk -- using the French Press Trick!

Roasted Carrot + White Miso Soup

What foods did you prep this week? 

We’re trying to dig deep into our cupboards and freezer drawers to have another $10 grocery week, which I’ll write about very soon. Basically, we’re avoiding buying lots of groceries and trying to use up what we already have hanging around -- only heading to the store for bananas, milk (for Ada), and other essentials.

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Pumpkin Deep Dish Pizza

I've regained my appetite (good sign) + the food must go on! I stay sane by stepping into the kitchen to cook. We've been enjoying our freezer meals, but I've made stuff from scratch more than I intended to this month simply because I needed that time to think. To knead dough and zone out. Those of you who love cooking and baking understand. Kitchen therapy for the win!

So, it started way back when with pumpkin garlic knots then pumpkin pizza then pumpkin pesto rolls. Now I'm dishing up deep dish pizza with a new crust recipe that lends better to this style dish. I've made three different variations, and this is the one that has worked the best. If I haven't yet convinced you to try pumpkin in your dough, this might be the time to trust me.

For those of you new to my favorite crust: Why put pureed pumpkin in place of water? Is it just jumping on the fall trend train? Nope. It adds nutrition, obviously, but also a great moisture content and more complex flavor.

I could just be crazy, though. Probably.

PUMPKIN DEEP DISH CRUST
enough for two 10 inch pies

What you'll need . . .

• 1 package yeast (2-1/4 teaspoons)
• 1/4 cup warm water 
• 1/2 cup pumpkin puree (or homemade)
• 2 teaspoons maple syrup 
• 1/4 cup + 1 tablespoon olive oil 
• 2 cups bread flour (give/take)
• 2 teaspoons salt

Method . . .

1. In a large bowl, combine the yeast with the water and let proof (get frothy). 
2. Then add in the pumpkin puree, oil, and maple syrup. Whisk well until totally combined. 
3. Fold in the flour and salt and eventually work to kneading with your hands for several minutes. Start with 1-1/2 cups flour and work up to more until you form an elastic, non-sticky ball. 
4. Then place back in the bowl, drizzle with some olive oil, cover with plastic wrap or a damp towel, and let rise for 2 hours. 
5. Punch down, divide into two balls -- use one per pizza. Dough stores in the refrigerator for two days or freeze it for a month.

// DEEP DISHIN'

To make deep dish pizza -- you flip your notions about this dish upside down. The cheese actually goes on FIRST and is then covered with sauce of your choice.

Whoa.

• Preheat your oven to 475 degrees F. Lightly oil a 10" (or 8" if you want a lot of crust overlap) pan. I used a springform pan for a few of the pizzas and like how it worked better than a standard cake pan. Just my preference!
• Take your dough and press it into the pan, distributing evenly and working up the sides almost like you'd do for a pie crust.
• Start with a layer of provolone cheese covering the entire bottom. This will help keep the crust beneath from turning soggy. Then sprinkle with shredded mozzarella.
• Add a layer of sauce just a bit thicker than you'd normally use on a traditional pizza. You want to cover the cheese below, but not drown it.
• Sprinkle with Parmesan or other cheese and then bake for 25 to 30 minutes, until edges are browned and cheese is melted (you can cut to check).
• Let cool 5-10 minutes before slicing.
• It took me a few goes for my pizza to turn out "right" -- so don't be surprised if you're first try yields too-thick crust or not-crisp-enough, etc. You'll get the hang of it quickly. It's just a different animal.

What sauce you use is up to you.

Here are a few suggestions -- pesto works great, too:

• Boozy + Bold Chunky Tomato Sauce
• Grilled Kalamata Tomato Sauce
• 10-Minute Heirloom Tomato Sauce
• Butternut Squash Pizza Sauce
• Garlic Scape + Swiss Chard Pesto
• Basil-Walnut Pesto
• Spinach Pesto

The weekend is a perfect time to try out new recipes, especially pizza recipes, so I hope you'll consider this one for a go.

Happy Friday, everyone!

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10-Minute Heirloom Tomato Sauce

A goal I have for this blog is to simplify the foods I feature and to keep it real with regard to what we eat on a day-to-day basis. So, over the coming weeks, I'll highlight a few previously overlooked staples we have in our kitchen. Things that aren't really exciting or masterpieces on their own, but recipes that bring a lot of flavor and vibrancy to the meals we eat.

Which brings us to this delightfully simple tomato sauce, great for use on pasta or pizza or even for dipping. You don't need to use heirlooms, they're just particularly delicious and gigantic. And tomatoes can be switched out with tomatillos, too. I make sauce with whatever we get in our CSA basket.

10-Minute HEIRLOOM TOMATO SAUCE

What you'll need . . .

• 2 very large tomatoes  (or approx 1-1/2 cups) chopped
• Minced onion + garlic*
• Dried or fresh herbs of choice
• Salt + pepper
• Red pepper flake
• 1 tablespoon maple syrup 
• olive oil

* You can certainly use fresh, but I keep a secret stash of dehydrated onions and garlic by Earth's Pride on hand for quick recipes like these.


Method . . . 

1. Heat a tablespoon or more of olive oil over medium-high heat, toss all ingredients into the pan, starting with the tomatoes, onions, and garlic.
2. The salt is important in this recipe for drawing out the moisture from the tomatoes. So, be sure to add that straight away.
3. Add the spices slowly, though -- remember, you can always add more, but not take away. It's all to your taste, too. Feel free to omit red pepper flakes if you don't like heat or maple syrup if you don't like sweetness. Others to consider adding include oregano, thyme, basil, and even sage can be nice!
4. Cook + stir continuously and  as moisture is released from the tomatoes, squish them down with the back of your spatula or spoon to your desired chunky consistency. 
5. Sauce is ready after 10 minutes or less, depending on the use. For pizza, just make sure that it is thick and not watery. 
6. For a less rustic sauce, run through your food processor until smooth. And feel free to double, triple, etc. this recipe for more sauce!

To make this pizza, flatten dough and bake at 450 for 2 to 3 minutes. Then assemble with the sauce and cheeses and bake for another 12 to 14 minutes. Until cheese is golden brown + bubbly.

• Use half the yield of the Pumpkin Pizza Dough (we made ours with squash puree)
• Use the sauce you just made
• Mozzarella cheese + crumbled honey goat cheese
• Fresh basil

If you don't have fresh tomatoes on hand, try this Boozy + Bold Sauce made with packaged tomatoes. And if you have a bit more time, try out this Grilled Kalamata Sauce, maybe with Pesto Pizza Dough. 

Monday is as great a night as any for pizza, don't you think?

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Rustic + Grilled Kalamata Tomato Sauce

So, I've got my pesto pizza crust ready to go. But no sauce or tomato puree in sight. 
Oh, crap! No mozzarella either. 
A half container of ricotta left, but it'll go South starting tomorrow. 
Must use tonight. Hmm. 
Wait. What's this? I spy a sleeve of kalamata tomatoes! 
Looks like the basil plant is doing well from all the rain we've had lately, too.

Drip, drip.

Basically, you've all just taken a trip inside my head around dinnertime. I've been wanting to fire up the grill and take our pizza adventures to the great outdoors, but it seems like afternoon thunderstorms are always in my way. This weekend. It's going to be epic -- the grilled bruschetta pizza I'll make. Promise!

But in a pinch, using what we had on hand last Thursday allowed us to go beyond our usual roasted veggies and cheese-heavy pie.

BOOM!


RUSTIC (INDOOR) GRILLED TOMATO SAUCE 
goes great atop pesto pizza crust or on any other pizza recipe

What you'll need . . .

• 6 to 8 kalamata tomatoes (you may use whatever tomatoes you have, though! the heartier, the better.)
• 2 tablespoons olive oil
• Salt + pepper
• Pinch red pepper flakes
• 1 teaspoon each dried oregano + rosemary

Method . . . 

1. Chop your tomatoes head to toe into thick slices (about four per tomato). Toss into a large bowl with the olive oil and other ingredients. Toss around until well coated.
2. Preheat your grilling pan* for about 5 minutes on medium-high heat. Then plan your tomatoes atop the grill and cook for 5 minutes.
3. Flip and cook another 5 minutes. Flip again and continue until the tomatoes start to get grill marks and release their juices.
4. Once they get goopy, start mixing the sauce around in the pan and take off the heat. Let cool and remove from pan and continue mashing until desire consistency (we left our tomatoes rather whole).

* A grilling pan isn't required to make this recipe, it will just give those nice blackened grill marks. You can also use a regular fry pan with similar results.


The sauce truly was the star -- majorly chunky + rustic -- and the dollops of ricotta were light. Almost sweet, lending perfectly well to the freshly picked basil I grabbed right before the afternoon's second deluge of rainfall.

To cook your pizza, just preheat your oven to 450 degrees F, preferably with a pizza stone preheating as well. Roll out your pizza dough and then cook it for about 4 minutes before taking out of the oven and flipping over. Put on your toppings -- including the basil and perhaps a shake or two of Parmesan -- and bake for about 15 more minutes. Until cheese is lightly browned and bubbly.

I gladly tackled this half myself.


Enjoy!

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Skillet-Baked Cappellini Pomodoro

In the vast + deep sea of other food bloggers you follow, you probably haven't noticed that I never post pasta recipes. Like ever. And that's because . . . I hate pasta. Sort of. Obviously, I'm more of a pizza girl. Or calzones. Sometimes ravioli.

Cappellini, too, is quite nice when done up the right way.

Maybe it's because until the last five years, the bulk of my "authentic" exposure to Italian pastas was through Olive Garden. Now we live in an area with undeniably amazing + REAL Italian cuisine, so I suppose I need to start giving their homemade noodles a try.

This recipe can be made at home in around half an hour.

Here's how:


I'd do an old-school animated GIF circa (never)homemaker 2010.
 
But the image resolution sucks. So, you're stuck scrolling . . .


Almost there!


SKILLET-BAKED CAPPELLINI POMODORO 
just a fancy way of writing thin spaghetti w/ tomato sauce

What you'll need . . .

• A good-sized skillet
• 1-1/2 cups tomato sauce (I used our Boozy + Bold Chunky Sauce)
• 1/2 package of cappellini pasta (uncooked)
• 1 onion, sliced and browned in olive oil atop the stove
• Drops of low-fat ricotta
• Sprinkles of mozzarella cheese
• Salt, pepper to taste
• Tablespoon olive oil

Method . . . 

1. Preheat your oven to 350 degrees F. Drizzle the bottom of your skillet (this skillet is the one I used) with olive oil. Break the cappellini in half by snapping it and arrange at the bottom of the pan.
2. Make your tomato sauce or use your favorite store brand.
3. After you've browned your onions over medium-high heat, arrange them atop the pasta.
4. Then spread the sauce. You may use more or less sauce, depending on your taste for it. I know some people like LOTS and others just a little. You'll need to cover all the pasta, though, for the moisture to cook the noodles.
5. Then scatter your dollops of ricotta and sprinkle with some mozzarella.
6. Place in the oven for 30-40 minutes, until cheese is lightly browned + bubbly.
7. Let cool before serving.

I couldn't find a more creative way to photograph the finished product. Or maybe after a while I couldn't stop scooping my fork into the pan and taking big bites. But the result is an al dente + chewy pasta underneath that thick blanket of cheese and sauce. Delicious. And super easy for a week-night meal.

What's for dinner tonight at your house?

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Boozy + Bold Chunky Tomato Sauce

I've signed on to take the Pomi challenge and cook a delicious tomato recipe using wine. Oh, please. I don't need a challenge to use wine in cooking. I'm always looking for a chance to add a little beer or other beverage to our eats.

Here's what we're working with -- tomatoes, from Italy, in a box, not a can:

And here's what I did with it:


BOOZY + BOLD CHUNKY TOMATO SAUCE

What you'll need . . . 

• 1 package Pomi Chopped Tomatoes (or about 28 ounces of your favorite brand) 
• 2 cloves garlic, minced
• 1 tablespoon dried Italian seasoning
• 2 tablespoons olive oil
• 1 to 2 teaspoons red pepper flakes
• 1/3 cup white wine (cheap Pinot Grigio like in this recipe)
• salt to taste

Method . . . 

1. Put all ingredients in a small pot over medium-high heat. I used our smallest burner on the gas stove.
2. Bring to a simmer and continue stirring -- never covered -- often for a half hour (chunky pasta sauce) to an hour (chunky pizza sauce).
3. Store in an airtight container in the fridge for up to a week.
   

I loosely based this recipe off my Butternut Squash Pizza Sauce recipe, but made it vegan and kicked up a notch with the red pepper flakes. In the past, I didn't pay so much attention to sauce. Usually just threw a few things together . . . but WOW does taking a little extra time/energy make a huge difference.

Please let me know if you try this recipe. If you don't like wine, you could consider adding a little sugar + water to the tomatoes. Or even white grape juice might add a nice flavor.

And never underestimate the power of sauce.

PIZZA, ETC.:

• Pesto Garlic Knots
• Ring-O-Fire Garlic Knots
• Baked Flatbread w/ Sweet Onions, Collards, and Brie
• Garbanzo Garlic Knots
• Chickpea-Carrot Pizza Crust*
• Brie Stuffed-Crust Pizza
• Veggie Stromboli
• Pizza Rustica
• BEETza Pizza
• Pumpkin Garlic Knots
• Gluten-Free Pizza Experiment
• Deep Dish Veggie Tart/Pizza
• Grilled Pizza Basics

* means VEGAN

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Food for Runners: T-O-M-A-T-O-E-S

I still have tomatoes on the brain after last week's Roasted Tomato Soup recipe. I made yet another batch last night and it turned out even better than the first. The trick was letting it simmer until it had really thickened.

But now I can't tell much difference between the soup and tomato sauce.

Oh, well. I'm writing today about tomatoes and why they are a fantastic food for runners. I get plenty of them -- fresh and canned -- in my diet, and if you're an athlete, you should, too!

Interestingly, "organic tomatoes are higher in some antioxidants, including quercetin, than conventionally grown ones. Research on quercetin suggests it may improve immunity in endurance athletes." (Source)

You can enjoy great antioxidant power, as "Tomato sauce is a rich source of carbohydrate (at roughly 21 grams per cup), as well as various vitamins and minerals and antioxidants such as lycopene." (Source)

And even more good news: "Tomatoes can help reduce lactic acid buildup." (Source)


Here are some of our favorite recipes for breakfast, lunch, and dinner:

Springer's Gruyere Frittata w/ Kale and Tomato
Hannah's Fresh Tomato Roasted Chile Salsa
Our Slow Roasted Tomatoes
Katherine's Carmelized Tomatoes
cooking4carnivores's Heirloom Tomato Puff
Jenn's Caprese Salad w/ Heirloom Tomatoes
Beth's Tomato-Ginger Muffins
Our Pumpkin Chili is full of tomatoes!
Erin's Risotto-Stuffed Tomatoes
Ashley's Sundried Tomato-Almond Butter
Eden's Green Bean and Tomato Salad
Our Tomato-Basil Marmalade
Kathy's Open-Faced Tomato Tofu Feta Sandwich
Swathi's Tofu & Green Pepper in Tomato Gravy
Kiersten's Panera-Style Tomato & Mozzarella Panini

What's your favorite way to incorporate tomatoes into your cooking?


Don't forget to read up on these other healthy ingredients:

Food for Runners: B-A-N-A-N-A-S
Food for Runners: G-A-R-L-I-C
Food for Runners: Q-U-I-N-O-A
Food for Runners: K-A-L-E
Food for Runners: B-E-R-R-I-E-S
Food for Runners: E-G-G-S
Food for Runners: C-U-C-U-M-B-E-R-S
Food for Runners: P-U-M-P-K-I-N
Food for Runners: A-L-M-O-N-D-S


Pssst: Today on Writing Chapter Three I have part I of a series on budgeting to be a Stay At Home parent (or maybe to make a career change?).

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Vegan Vodka Sauce

We don't often go out to eat. Our budget doesn't allow for it, and there are few local restaurants that we love. One of our favorites has this amazing penne alla vodka on the menu. You can order it plain or kicked up a notch with paprika. They call it "old school" -- and I always order it this way. We haven't been there in quite a while since Ada's bedtime usually coincides with when we dine out, and I've been missing the dish.

We don't have the rich ingredients, like heavy cream and butter, that typically go into this boozy sauce. So, I improvised. Made it healthier and more week night friendly.

VEGAN SMOKED VODKA SAUCE

What you'll need . . .

• 3 tablespoons olive oil 
• 1 large onion, chopped 
• 3 large cloves garlic, minced 
• 1/2 to 1 cup vodka*** 
• 1 large (24 ounce) can of whole peeled tomatoes -- juice and all 
• 1 cup almond (or soy, etc.) milk 
• 1/2 tablespoon fenugreek 
• 1 tablespoon smoked paprika 
• 1 tablespoon red pepper flakes 
• 2 cans (24 ounces total) canelli or white beans, drained and rinsed 
• Salt and black pepper to taste

***That's a lot of the hard stuff -- can vodka sauce get you drunk? No. But as a breastfeeding mother, I investigated how much alcohol actually makes it into the sauce. Several sources cited that 60% of the alcohol burns off almost immediately with the heat of the burner. So, with the 6 or so cups of sauce this recipe makes, the amount that actually makes it into each serving is -- at most -- a mere teaspoon.


Method . . .

1. In a large rimmed pan, heat 2 tablespoons of olive oil over medium-high heat. Add in the onions and garlic and cook for several minutes -- until onions are translucent, glassy. 
2. While that's cooking, puree the whole canned tomatoes in your food processor. Set aside.
3. When the onions/garlic are ready, pour in the vodka. Cook for a couple minutes. Then pour tomatoes into the pan and cook for a few more minutes. 
4. Lower the heat and add in the spices and the almond milk. Make adjustments by tasting the sauce and tweaking to what you like. We went heavy on the paprika, obviously, but that smoky taste is incredible. 
5. Then after five or so minutes of the sauce simmering, scoop out two cups of it and put them into your food processor with the drained/rinsed beans. 
6. Process until smooth and then return back to the pan. Stir well. Season with salt and black pepper. Use some right away and store the rest for up to a week (or freeze).

You might be wondering: "Why add the beans?" They were an afterthought if I'm being entirely honest. I mixed together what I thought would make a good sauce and it was soupy. Not nearly thick enough to cover pasta in any acceptable way. So, I used what we had in the pantry. White beans make the most sense.

I quickly discovered that one can wasn't going to do the trick. Two did. And that's that.


We ate ours first mixed with sweet peas stop some whole wheat spaghetti. And then again tonight, family style, over some farfalle with browned Brussels sprouts on the side. Initially I had planned to freeze the sauce and eventually make some sort of fun lasagne with it. Who knows. Might be worth another go this weekend. It's tasty, but has extra protein and far less fat.


Today on Writing Chapter Three, I wrote about why I should never say never when it comes to anything that Ada does or doesn't do. I thought I was a relatively chill mom, but I definitely have a long way to go.

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