Impromptu Pasta

Called so cause I made it on a whim! 🙂

Tri-color rotini pasta (6 oz)
Fresh herbs (see photo) chopped
* 2 sprigs oregano
* 2 sprigs sweet basil
* 1 sprig rosemary
* 1 sprig sage
One medium tomato,
One teaspoon minced garlic
1/2 teaspoon Fresh ground pepper
2 tablespoons Olive oil
Olives (3 oz) chopped or broken up
1 boneless, skinless chicken breast diced or sliced
cheese garnish (parmesan, asiago, romano shredded and in any combination)
1/2 teaspoon chicken bouillon (optional)

Fill 2.5 quart sauce pan with water and set to boil. Add chicken breast and bouillon if using.

In small bowl combine herbs, tomato, olives, garlic, pepper and olive oil. Stir well. Set aside.

When water boils, add pasta and cook until al dente. Drain pasta and chicken and rinse with hot water. Return to sauce pan or pour into medium bowl, add herb and tomato mixture and stir until well combined. Add shredded cheese, stir again. Serve.

Makes approximately two servings.

Sauteed Summer Veggies

I had promised this to a friend a couple of weeks ago and just now remembered…probably because I was making it as a side dish for my brunch today (too late in the day to be breakfast).  Word of warning, I like garlic, a lot, so you may not want to use quite as much as I do. 🙂

Two medium zucchini, sliced
Two medium yellow crookneck squash, sliced
Five medium mushrooms, broken up into pieces
One medium tomato, diced
Two tablespoons of olive oil
One teaspoon butter
One tablespoon minced garlic (I use the jar of minced garlic)
Pepper
Oregano, 2-3 sprigs, torn or chopped up
Sweet basil, 1 sprig, torn or chopped up
a blend of Parmesan, asiago and romano cheeses (I use the DiGornia shredded cheese. It comes in a three cheese bleand with these three)

In a medium skillet, heat the olive oil, butter and garlic until garlic is just beginning to be translucent. Add zucchini, squash and mushrooms. If using dried herbs, add now. Let saute until vegetables are becoming tender, add tomatoes. If using fresh herbs, add now. Continue cooking until all vegetables are at your preferred tenderness. Transfer to serving dish and sprinkle with the cheese.

Because I was making this as a brunch side dish, I used the same pan to make my scrambled eggs. Normally, I make this for dinner with pasta and sliced chicken breast. When a dinner side, I put the cheese on while it is still in the pan and we serve ourselfves from there since not everyone eats it. This can be 2 -4 servings, or, if you have teenagers or other big eaters, one (my boys love it)

Post T-Day Fritatta

Preheat oven at 350 degrees. Lightly grease glass pie pan (cooking spray is perfect for this).

1/4 pack of bacon
1 tblsp olive oil
1 tsp butter / margarine
1 tsp minced garlic
1/4 medium red onion, chopped
1 medium zuccini, sliced or chopped
2 medium roma tomatoes, chopped
4 medium mushrooms, chopped
1/4 cup shredded cheese (I use a pre-shredded four cheese blend of jack, cheddar, queso quesadilla and asadero)
pepper to taste
fresh cilantro to taste (I use a handful torn up)
8 large eggs
c. 1/4 cup milk

In fry pan cook bacon halfway through. Add olive oil, butter and garlic. Cook until garlic is translucent. Add onion and zuccini. Cook unitl zuccini is tender.

Briskly Whisk eggs with milk and pepper.

Combine mushroom, tomatoes and cilantro. Layer pie pan with half, add a layer of half the cooked vegetables and bacon, sprinkle half the cheese over it. Repeat. Pour
egg mixture over all.

Place pie pan on cookie sheet in case of overflow or drips and put on middle rack in over. Bake approximately 20 minutes or until egg is full cooked.

Allow to cool before cutting and serving. Makes approximately 8 servings.