Tomato Lentil Pasta Sauce Wednesday, Oct 19 2011 

I’ve been incorporating more beans and lentils into our meals recently. Why? Because it has great health benefits, and because it’s much cheaper than meat! Also, we eat way more meat than we need, so this is a way to reduce that and hopefully become even healthier. I found this Tomato Lentil Pasta Sauce recipe in a Canadian Living magazine. I made it on pasta like they recommend, but I think it would taste great on rice too!

Tomato Lentil Pasta Sauce

2 Tbsp oil
1 onion, minced
1 carrot, diced
1 rib celery, diced
3 clove garlic, minced
2 bay leaves
3/4 tsp salt
1/4 tsp pepper
3/4 tsp thyme
3/4 cup dried green lentils
1 can (28oz) whole tomatoes
1/4 cup dry red wine or water
1 1/2 cup water
2 Tbsp fresh parsley, or chopped celery leaves

Heat oil over medium heat. Cook onion, carrot, celery, garlic, bay leaves, salt, pepper, and thyme, stirring occasionally, until vegetables are softened, about 8 minutes. Stir in lentils, tomatoes, wine/water, and 1 1/2 cups water; bring to a boil. Reduce heat, cover and simmer, stirring occasionally, until thickened and lentils are tender, about 35 minutes. Discard bay leaves, stir in parsley/celery leaves. Serve over pasta or rice.

Advertisements

Summery Pasta Salad Friday, Aug 19 2011 

I needed a salad to bring to a church campout, one that could last in the cooler for a day and still be just as yummy. So I threw these ingredients together and thought “Oooh! Looks really nice, and yummy!” Thankfully, I had paid attention to what I threw in, just in case I wanted to share it. 😉

Pasta salad is one of those recipes that is very versatile, so use what vegetables you have, use the type of salad dressing you like best, and enjoy!

Pasta Salad

700g pasta, approx.
1 grated carrot
2 green onions
1 can kidney beans, drained and rinced
1 cup corn
1/4 green pepper, diced
Salad dressing, to taste (about 1 1/2 – 2 cups)*
Salt and pepper, to taste

Cook and drain pasta. Add all other ingredients and mix. Add Voeller dressing generously as noodles will absorb some. Season to taste!

*Feel free to use whatever dressing you have on hand or like! I’m sure this salad would taste great with Italian, Ranch, a mixture of both, or a homemade dressing! We use a homemade Voeller dressing.

 

Also shared at The Home We’re Building!

Whole Wheat Pasta Salad Monday, Jul 25 2011 

This recipe is going to be for those who like to experiment, because I don’t have specific directions! 🙂  I still wanted to share it though, as it was so yummy! It was quick to make, and a perfect supper on a hot summer day.

Whole Wheat Pasta Salad

1 box whole wheat macaroni noodles (300g)
2 cups peas
1 cup ham, diced
1 carrot, grated
2 green onions, sliced
Voeller salad dressing to taste*

Cook your noodles, drain. Get peas ready (either thaw them under hot water, or open a can!). Combine in large bowl the noodles, peas, grated carrot, and onions. Coat generously with salad dressing (the noodles will absorb quite a bit, so be generous). Either mix in ham, or spread on top on pasta salad.

Yu’ve now got yourself a quick, healthy, and yummy salad!

*Feel free to use italian dressing, or another favourite! Voeller is our favourite right now, so that’s what we used.

Posted on Tempt my Tummy TuesdayCast Party Tuesday, and What’s Cooking Wednesday!

%d bloggers like this: