BATALI MEETS GARDEIN
Mario Batali’s Bronze Extruded Tortiglioni tossed with a Pasta Rub of Pumpkin Seed Snow, smoked paprika and garlic. Tossed with a saute of Gardein Chick’n with peppers and red onion in a smokey tomato marinara and peas with a splash of orange! And it’s all cooked up in Guy Fieri’s non-stick cast iron fry pan! Oh, and a fresh basil garnish!
Makes 15 cups pasta w/sauce
16 oz. box Bronze Extruded Pasta Tortiglioni style (large ribbed tubes) – I used Mario Batali brand – cooked in lots of sufficiently salted boiling water till tender, then drained and left in colander to continue the drain, shaking them every few minutes to reposition the tubes in the colander – we want as little moisture as possible on the tubes
Smokey Marinara With Onions Peppers And Peas:
2 T. extra virgin olive oil
10.5 oz. pkg. froz. Gardein Chick’n Strips…
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AFRICAN CRICKET CHILI – therapeutic too
A ‘Cure Whatever Ails You’ Soup. Or at least you’ll think you’re cured. Hibiscus, lavender, black forbidden rice with lots of veggies, herbs and spice makes the alternative cricket tastes especially nice!
MAKES 24 cups
BROCCOLI BAKED BEAN POT
This dish does not require much cooking time. Serve as a stew or as a topper for baked white or sweet potatoes. I went the sweet potato route this time. The horseradish element in the sauce works well with the sweet of the potato. Hearty, filling, but you leave the table feeling good about the experience. New, different but familiar! Just how I like it!
Makes 11 cups stew/sauce
Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use.