The worst part of coming back from a trip is unpacking all of the wires that are absolutely critical to my ability to live life.  The phone charger.  The laptop power supply.  The iPad charger.  Can we say “first world problem”?

But also, I’m determined not to take more than one bag when I travel to my parents’ house.  I mean, one bag for my clothes/toiletries.  I have a bag for kitchen tools/ingredients.  And of course, a bag for wii games, computer, etc.  And then usually a cooler.  No biggie.  But sticking to one bag for clothes/toiletries is no small feat.  I’ve left out pajamas and just borrowed from my sister before.  I also never take shampoo of my own.  But my sister has much drier, much curlier hair than I do.  And she has the shampoo to counteract her hair-type.  The kind of shampoo that makes my hair a little crazy.  I’ve missed my shampoo.

While I was home for Thanksgiving, I cooked lunch for my brother and his family.  I made the easiest baked “pasta” in the whole world.

My mom turned me onto this, and it’s delicious.  It’s gluten free on top of that, and you’d barely even notice.  It’s a super simple baked pasta without any pasta.  Use butternut squash for the noodles.  Trust me, you won’t be disappointed.

I wish it were more complicated, and I could post some fancy recipe.  But basically…

Baked “Pasta”

• peeled discs of butternut squash (or half moon shapes from the bottom)
• your favorite spaghetti sauce (with or without meat)
• mozzarella cheese

Layer the squash and sauce.  Top with mozzarella.  Cover and cook at 350 for about an hour and a half or until tender.  Uncover and cook until the cheese is just starting to brown.  Just like that.

This stuff is boss.  Totally boss!

It's not symmetrical. Don't judge.

I tasted a bit before I served any to the boyfriend.  I told him that it tasted like it wasn’t gluten free.  He didn’t believe me.  Until he tried it.  Now he does.  He likes it when I make pizza.

The one downside to this pizza is that it’s a bit hard to serve.  Not impossible, but a little tricky.  Here’s my recommendation.  You can use it to cut the pizza, and also to help pick it up.  It’s a slightly more effective at desticking the pizza crust than a spatula.

Also, you should buy one.  Period.  You’ll use it way more than you think you will.  I promise.

Meatballs:

Oh wait!  Did I mention that these are stealth meatballs?  They are.  I sneaked all kinds of veg into these little babies.

• 1/2 eggplant, sliced
• 1 head of cauliflower (minus whatever I set aside for lil’ buddy), chopped up
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1 Tablespoons “Italian” spices
• 1 teaspoon black pepper
• 1 teaspoon red pepper
• 2 eggs
• 1 cup bread crumbs

Preheat oven to 425.  Drizzle olive oil into baking dish (or two).  Put the eggplant and the cauliflower into the baking dishes and drizzle with olive oil.  Roast those babies until they start to brown.  Reduce heat to 350.  Then process them.  Process them real good.

Mix all the ingredients together by hand.  Then make your little meatballs.  Cook on medium/high heat until browned.  Transfer to baking dish.  Bake those suckers for 10-15 minutes until cooked through.

Then make them into this…

Photo by Nathan Clendenin

<beshamed>I used store-bought sauce for this, no adjustments made.</beshamed>  I topped with a smidgen of parmesan, fresh spinach, and provolone.  And naturally, they were served on homemade rolls.  Do you see me chowing down back there?  That’s how good these were.

The problem with vegetables these days is that they’re rarely integrated into the meal.  I’m trying not to get to education-y on you, but integration means that the veggies (and the rest of the dish) taste better because of them.  We don’t do this, though.  We throw veggies on the side, if at all, as a healthy afterthought.  Not the worst thing in the world, but not really appealing to kids (or grown-ups), either.  The creaminess of this sauce, matched with the spiciness of the pepper and sausage, demands the peas and carrots which offer texture, sweetness, and amazing flavor… not to mention health.  Sneak those veggies in!

Photo by ME!

So how’d I do it?

• 1/2 lb. italian sausage
• 1 cup shredded carrots (you could probably got lighter, if you wanted)
• red wine (optional)
• 1 jar vodka sauce
• black pepper
• red pepper
• 2 teaspoons “italian” seasoning
• 1/2 cup frozen peas
• 1/2 lb. penne pasta
• cheese (LOTS of it!)

Brown the sausage.  Add the carrots, then the wine.  Let the wine evaporate as it simmers.  Add the vodka sauce and herbs and spices (go as spicy as you’re willing).  Simmer for a good little bit.  Right before it’s done, add the peas.

Cook the pasta.  You know what to do.

Combine the pasta and the sauce in a baking dish.  Top with oodles of cheese.  I wanted to use Fontina, but they were out at the store.  I opted for mozzarella and Parmesan instead.  Bake at 425 until the cheese is melted and starting to brown.

When I was in high school, I found a recipe for stromboli dough, and slaved in the kitchen an entire afternoon in order to serve a fresh stromboli, stuffed with veggies, meat, and cheese.  For a couple years, at least, this recipe was frequently requested for birthday dinners and special occasion meals.  Each time, I’d spend 4 hours waiting for dough to rise, kneading, more waiting, rolling, stuffing, more waiting, baking… and then, frequently risk a doughy center (read: disaster!).

… then one day, I grew up, packed my bags, headed to the big city of Chapel Hill, enrolled in college, and wised up.  In the deli/bakery of your typical grocery, they have pre-made pizza dough for a dollar or two.  Roll, stuff, bake.  Period.  It smells every bit as delicious as homemade, and when it comes out of the oven, people “oo” and “ah” as though you had spent those 4 hours covered in flour.  … and if you want to let them keep on believing it, I certainly won’t tell.

Photo by Nathan Clendenin

… so that’s it.  No recipe.  Stuff it with any kind of cheesy, veggie, meaty goodness you see fit.  Brush with beaten egg for a nice, shiny, golden brown crust.

Anyway, this is what I made:

• 3 small tilapia fillets
• 1 onion
• 1 cup fresh mushrooms, chopped
• 2-3 T pesto
• 1 T olive oil
• Lemon juice
• Spaghetti noodles
• Mozzarella cheese

Tilapia Pasta

I sautéed the onion and mushrooms in olive oil, then added in the fillets.  I was amazed at how fast fish cooks!  I’m used to working with chicken or ground beef. Next I mixed in pesto and squeezed lemon juice over everything. Meanwhile I boiled the spaghetti, which I added to the frying pan so it could cook with the sauté for a while (I learned this trick from The Splendid Table).  Wow, it was good!  I served it with mozzarella cheese melted on top.

Italian Sausage Paninis

These were absolutely delicious! Italian sausage, sauteed red peppers and onions, spinach, and provolone. I love food!

Photo by Nathan Clendenin

Photo by Nathan Clendenin

All in all, a success.  No extra seasoning… no fuss.  I highly recommend it.

Photo by Nathan Clendenin

The Pesto Asparagus Pasta was delicious, but it was only the “flavor of the week”. That’s what makes this pasta so special. This basic recipe yields delicious, flavorful, creamy pasta that can be changed according to your mood. Toss in whatever vegetables are in your fridge, throw in your favorite seasoning blend, be a bit more creative and try your own ideas. … because this pasta likes to keep her options open.

Recipe for “Open Relationship” Pasta

Time: 30 minutes

Ingredients:

• extra virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• ground black pepper
• crushed red pepper flakes
• 1/4 c. white wine (optional)
• 2 c. chicken broth
• 1 c. milk
• 1/2 lb. pasta
• 1-2 T. lemon juice
• 1/2 c. parmesan cheese

Sauté onion and garlic in olive oil over medium-high heat in large skillet.  Add black and red pepper.  Stir in wine, and cook until the liquid is almost all gone.  Stir in chicken broth, milk, and pasta.  (This is when I usually add the seasoning.)  Cover and bring to boil.  Reduce heat to low and simmer until pasta is tender.  (I wait until the last possible moment to add any veggies, and as much as I hate doing dishes, I even spring for the extra pan to cook the vegetables in to ensure they are tender, but not mushy.)  Stir in lemon juice and parmesan cheese.

*Note that the entire recipe is very vague.  It’s meant to be adjusted according to your preferences.  I like spicier pasta, so I usually go a little heavy on the black pepper.  If that’s not your style, don’t.  It’s up to you.