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 Farfignewton
Doppelgänger
Registered: 11/23/09
Posts: 147
Loc: Ouroboroses Tail End.
Last seen: 3 years, 3 months
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 Re: Quick, healthy meals?  [Re: Silversoul]
#11522354 - 11/24/09 11:10 PM (3 years, 5 months ago) |
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Epic Pasta.
It takes no more than 30 minutes, and it freezes well.
5-10 Garlic Cloves: Depending on how much garlic you like.
2 Yellow Onions
Basil ( Fresh ) or Oregano ( Dried ): I enjoy Basil when I can get it.
Two Cans of Tomatoes: Preferably Whole.
Olive Oil: 3-4 Table Spoons
1lbs Lean Ground Beef
Salt: To taste.
Hot Pepper Flakes: To taste.
Pasta Noodles of your Choice: Spaghetti works great.
1. Skin and chop your onion up into small pieces ( bout' the size of pennies ), just make sure they're all the same size to ensure even cooking.
2. Skin and chop your garlic, and mince finely.
3. Put 3-4 table spoons of olive oil in a 4 quart pot; this'll be your primary pot. Get the pan hot on medium heat. Once it's warmed up, throw in all of your onion. Cook until it's
transparent, at this point throw in your garlic.
4. During the time they're cooking, lower the heat so that they don't burn, don't forget to stir occasionally. Meanwhile get a bowl out and open up the tomato cans, pouring all of the liquid they're packed in, inside of the bowl. Cut the tomatoes over the bowl to make sure it catches all of the liquid. Cut up all of the tomatoes into bit-sized pieces, be sure that you don't include the hard stem part up-top, but cut as close to it as possible.
5. Once the onion, garlic, and olive are done cooking ( when they're all cooked by their transparent/brown colour, takes bout' 12-15 minutes or so ), add all of the tomatoes and tomato juice, and bring it up to a light simmer and start reducing it a little bit.
6. During this time, get a pan out that's big enough to put in your 1lbs of lean ground beef. Place it in the pan and cook it through. There will be a lot of oil and grease coming from the meat as it cooks down, if you like you can remove it, if not, leave it in for some flavour.
7. During this time the meat and the sauce are done; take out your basil that comes in those small personal packs of one bunch ea., and pick them off the stem, right where the leafy part meets the stem. Discard the stems and stack all of the leaves ontop of one another, with the biggest leave on the bottom, then roll them up like a joint nice and tight. Run your knife through the joint of basil leaves, making small ribbons. Leave like this, or cut up more.
8. Add the meat to the pasta sauce, along side the basil. Stir together, and put a lid on it to retain heat, and leave it on a light simmer. During this time, you can put on another pot and fill it full of water, and turn it on high heat till it boils. Add two tables spoons of salt, and two of olive oil, and then whatever pasta noodles you like. Cook until they're the desired texture, stain the noodles and water through a colander and once done put the noodles back into the pot they were cooked in.
9. Get a ladle of pasta sauce and add it into the pasta, coating all of the noodles evenly. Do a taste test of the pasta sauce and add as much salt as desired, along with hot pepper flakes.
10. Serve with garlic bread, and sprinkled parmesan cheese  .
Double the recipe for bulk. Freezes well with or without the ground beef.
Enjoy ).
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"Sparkling Green Tea Ginger Ale is twelve fluid ounces of wet-dreams in a can!"
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