Tag Archives: spaghetti sauce

pasta pasta pasta. or anti-pasta if you choose.

25 Apr

photo 1I can’t BELIEVE today is the end of my second year of graduate school! Thank the universe! This is…..A CHRISTMAS MIRACLE! (inside joke, I’m a weirdo, you’d get it if you knew me). Haha. This has been by far the most grueling semester in graduate school and tonight’s last class and the knowledge that I handed in all of my papers, massive papers, and projects and am officially done is really satisfying. Now onto the important stuff, internship, and more importantly, how the H-E-double hockey sticks am I going to afford to live during internship year! Aye yey yey. One more year left, one more year.

Speaking of one more year, I don’t know if you live in Chicago, or the midwest, but can you believe this weather!? Um it’s almost May for crying out loud! We need some warmth! I feel likephoto 3 not many of my recipes have been anything but warm, hot, comforting food lately because it’s so cold. That also is because I have been in graduate school hell, so something warm and comfy always helps. Funnily enough, the recipe I am sharing with you today I am actually eating the leftovers for breakfast this morning! I am a firm believer that you can eat veggies and meat at any time of the day and it doesn’t have to be in the form of a frittata or breakfast hash to be breakfast food. If you want some kale, acorn squash and sausage for breakfast, go for it! Hmm….that may be a new recipe to try and make, kale and sausage stuffed acorn squash….that sounds delicious!

Also, at the end of this recipe, I want to talk about gluten free pasta types and share some articles I found that are useful. I don’t really eat much pasta, but when I do, like the brussels sprouts and bacon pasta recipe from a week or so ago, I like to make sure it is minimally processed, gluten free pasta. BUT, most gluten free pastas are AWFUL. God awful. They get gummy and mushy in about 2 seconds flat while boiling, and just taste disgusting. So I am listing my two favorites, and also a couple resources on gluten free pasta. Now onto the good stuff, the yummy food!

RUSTIC SAUSAGE AND BACON BOLOGNESE WITH VEG AND ACORN SQUASH

Ingredients:

  • 1 acorn squash
  • 1 lb ground italian sausage, if incased, re move casings
  • 5 slices of super thick cut smoked bacon
  • 1 onion, diced
  • one container of sliced portabella mushrooms
  • one container of fresh spinach (or about 3 handfuls)
  • 1 jar of organic tomato sauce
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 bunch of fresh basil, chiffonade and chopped (about 1/3-1/2 cup this equals out to)
  • salt to taste

photo 2Heat an oven to 350 degrees. Cut your spaghetti squash in half and place fresh side down on an oiled cookie sheet. Bake for 30 minutes, or until the flesh is fork tender. Then you can either fork out all of the squash “meat” or you can fork it around so it’s easy to access and leave it in the shell so it can be eaten right out of the shell.

While the squash is cooking, heat a large skillet and add your ground sausage and diced bacon. cook thoroughly until the sausage is brown and the bacon is to your liking. The bacon I buy is pretty thick and meaty, so I cook it down until it is crisp, but also fleshy. Next, add your diced onion and mushroom and cook down until soft. Add your tomato sauce, black pepper, cayenne photo 4pepper and oregano and cook down all together. Then, chiffonade your basil and dice up your fresh spinach and add that. I chop my spinach up so it doesn’t cook into those long stringy spinachy things. Cook the basil and spinach until still bright green, but tender. Taste and add more salt, oregano, pepper or cayenne if needed. That’s it! SO easy!!!! Dish over your squash or into your squash “bowl” and eat up! The squash acts like the noodles. This is such a flavorful dish that noodles aren’t even really needed! You could eat this even plain or over some fresh kale. That’s how I ate my leftovers this morning, I heated up my half of squash, heated up my chunky rustic bolognese and then added some fresh kale to it. YUM!

NOW onto pasta. Gluten free pasta is a real pain sometimes. It’s taken me many messed up mac and cheese and spaghetti recipes to find the right ones that actually work. I try and make spaghetti squash or zucchini noodles, but sometimes I eat pasta, and my friends ate this bolognese over pasta, so I want to make sure they are getting healthy food in them as well! Spaghetti squash is super easy and zucchini noodles are made via the link below. These pastas are minimally processed and more importantly, I’ve found that they do NOT turn into a mushy mess like other gluten free and brown rice pastas do.

photo 1Trader Joe’s brown rice penne, is THE only brown rice pasta I have found that doesn’t crumble into a mushy mess when you cook it. This is great because it can be used for mac and cheese recipes or baked vegetable ziti, or whatever have you. Pasta salads with fresh veggies, I mean any place where you would use normal pasta as a shape. Trader Joe’s corn spaghetti is also not bad. I have found that corn pasta tastes exactly like regular pasta and it also does not cook up into a mushy mess. Trader Joe’s and Archer Farms Organics at Target are the easiest ones to get. I’ve tried brands from Whole Foods and most of them are mush.

DO NOT BUY TINKYADA pasta. That stuff is crap. Pure crap. It goes from not cooked to complete gummy mushy nastiness in literally 3 seconds. So if you need and want to eat pasta, get these brands! BUT my ALL TIME FAVORITE gluten free pasta is the Quinoa brand blended pasta. It is in an aqua box and there are a large variety of shapes. It is a quinoa blend and they sell it at Whole Foods, Mariano’s, I’m sure other grocery stores as well. It is absolutely the best tasting and best made pasta.

I’ve heard Cappellos gluten free pasta is good and even a couple people in the paleo world havephoto 2 tried it and liked it. It’s crazy expensive, though, and I’ve found in Chicago that nowhere sells it so I’d have to order it online. I haven’t tried it yet, but I’ve heard it’s fantastic. Below are links to some gluten free pasta options, a guide to cooking gluten free pasta and the Cappellos website. Eat well, healthy and enjoy! We all indulge sometimes, so make sure it’s at least gluten free and healthy! Eat up, buttercup!

http://cappellosglutenfree.com/home

http://www.bonappetit.com/blogsandforums/blogs/consciouscook/2010/01/top-3-gluten-free-pasta-brands.html

http://www.livestrong.com/article/67786-glutenfree-pasta/

http://nomnompaleo.com/post/5695132949/zucchini-spaghetti-zoodles-meatballs

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