By now, I can pretty much peg which dinners are going to get the most husband approval. Really filling pasta-y dishes are an almost guaranteed success. I feel torn, however, between wanting to please the husband’s taste buds and wanting to keep some amount of vegetables in my nutritional intake.

This dish came to our table in my effort to have a man-approved hearty italian meal, with loads of vegetables jumbled in the mix. Count it as a win because both parties left the table very satisfied.

BAKED TORTELLINI WITH SAUSAGE & BROCCOLI from Rachel Schultz

BAKED TORTELLINI WITH SAUSAGE & BROCCOLI
Serves 3-4

1 tablespoon olive oil
1 teaspoon red pepper flake
1 onion, sliced
2 cloves garlic, minced
2 carrots, chopped
1 head broccoli, chopped
1 pound tortellini, cooked al dente
1 pound sausage
2 cups tomato sauce
1 cup mozzarella, shredded
Salt & pepper

Preheat oven to 375 degrees. Toss cooked tortellini in olive oil and season with salt & pepper. Brown sausage in skillet over medium heat for about 5-7 minutes. Add red pepper flake, garlic, onion, carrots, and broccoli. Continue to cook 5 more minutes.

BAKED TORTELLINI WITH SAUSAGE & BROCCOLI from Rachel Schultz

Combine ingredients with tortellini in a greased 9×13 baking dish. Stir in tomato sauce. Season with salt & pepper. Top with mozzarella. Bake for 20 minutes.

5.0 from 1 reviews
BAKED TORTELLINI WITH SAUSAGE & BROCCOLI
 
Author:
Serves: 3-4
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flake
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1 head broccoli, chopped
  • 1 pound tortellini, cooked al dente
  • 1 pound sausage
  • 2 cups tomato sauce
  • 1 cup mozzarella, shredded
  • Salt & pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Toss cooked tortellini in olive oil and season with salt & pepper.
  3. Brown sausage in skillet over medium heat for about 5-7 minutes.
  4. Add red pepper flake, garlic, onion, carrots, and broccoli. Continue to cook 5 more minutes.
  5. Combine ingredients with tortellini in a greased 9x13 baking dish. Stir in tomato sauce. Season with salt & pepper. Top with mozzarella.
  6. Bake for 20 minutes.

Adapted from I Am a Food Blog.

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I would like to begin by saying that I am typically very skeptical of crockpot dishes. With the exception of tried and true favorites, I find it is really easy for slow cooker meals to fall between being crazy dried out and everything being damp and soggy. None of those are words I would like to be associated with my cooking.

Okay! But slow cookers! Their concept is so great in theory, I still strive to find recipes that work. AND THIS RECIPE MORE THAN WORKS. You go crockpot pork; you go!

CROCKPOT GARLIC PORK from Rachel Schultz

CROCKPOT GARLIC PORK
Serves 3-4

1/4 cup olive oil
1 cup vegetable broth
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon oregano
4 pork chops
Salt & pepper

Combine all ingredients in slow cooker and cook on low for 4 hours.

CROCKPOT GARLIC PORK from Rachel Schultz

CROCKPOT GARLIC PORK
 
Author:
Serves: 3-4
Ingredients
  • ¼ cup olive oil
  • 1 cup vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 4 pork chops
  • Salt & pepper
Instructions
  1. Combine all ingredients in slow cooker and cook on low for 4 hours.

Adapted from KitchMe.

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VEGETABLE PRINT ART

September 11, 2014 · 0 comments

in Apartment

Fast art projects that are engaging and neat without looking too “craft-y” are one of my beloveds. When working on our gallery for the bedroom, I wanted a big mix of looks – abstract art, realist oil paintings, photos, etc.

BEDROOM GALLERY from Rachel Schultz-2

Today we zoom in on the top center where I made a vegetable print on canvas that took almost no time flat.

Cheesy Chicken & Wild Rice Casserole from Rachel Schultz

There’s lots of vegetables that make interesting prints, but I like the look of a single stalk of celery. (I have also seen people use the whole bundle of celery to make flower prints.)

STEP 01: Slice off one end of the stalk to expose a flat, fresh layer. I used a paper towel to dry mine off so the paint would stick well.

STEP 02: Dab stalk into acrylic paint and press onto canvas. I got a few prints out of each paint application for stamps that varied in concentration. I also sometimes used a sponge brush to brush the paint on for a little more control.

VEGETABLE PRINT ART from Rachel Schultz

And yes, I got crazy and flipped one stamp upside down for a little quirk. Let the whole thing dry and you’re done!

VEGETABLE PRINT ART from Rachel Schultz

I love this print to work toward my look of really varied pieces. Some are big, bold, and graphic, while others like this are small, detailed patterns. The slightly tribal vibe this is giving off is pretty trendy right now, while still being low commitment if that fad passes soon. Although I used a small canvas, I think this could be really cool on a huge one too.

You can see links for details on the rest of the gallery here.

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I had pretty much fully converted to gluten free pasta. I didn’t really notice a difference. Other people eating my food didn’t really notice a difference. The price was comparable, so with the possibility I was being healthier, I went for it.

Then we dinnered at a friend’s house and they served this dish with angel hair pasta and Handel’s Messiah started playing in my mind. What is it about angel hair that is just so much tastier than regular spaghetti? At my grocery store, if you’re going GF, they only have normal old spaghetti. And comparatively, I’m just like “who are these big, fat doofuses trying to be in my italian dish?” Perhaps needless to say I used angel hair for this out of this world tomato pesto dish that said friends (hi Carolyn and Joanna) made said night when said Handel’s Messiah played. Eat it! Eat it all!

TOMATO & ALMOND PESTO SPAGHETTI from Rachel Schultz

TOMATO & ALMOND PESTO SPAGHETTI
Serves 3-4

1 pint cherry tomatoes
1 cup almonds
3 cloves garlic
3/4 cup olive oil
1/4 cup pasta water
1 pound spaghetti, cooked al dente
1 pound bacon, cooked and crumbled
Parmesan
Salt & pepper

Pulse tomatoes and almonds in a food processor until coarsely chopped. Remove 1/3 of ingredients and set aside. Add olive oil, garlic, and salt & pepper and continuing pulsing until a smooth pesto forms.

TOMATO & ALMOND PESTO SPAGHETTI from Rachel Schultz

Drizzle cooked and strained spaghetti with additional olive oil and season with salt & pepper. Add tomato pesto, reserved tomato and almond, and bacon to spaghetti, tossing well. Add pasta water as needed to loosen sauce. Top with parmesan.

TOMATO & ALMOND PESTO SPAGHETTI from Rachel Schultz TOMATO & ALMOND PESTO SPAGHETTI from Rachel Schultz

TOMATO & ALMOND PESTO SPAGHETTI
 
Author:
Serves: 3-4
Ingredients
  • 1 pint cherry tomatoes
  • 1 cup almonds
  • 3 cloves garlic
  • ¾ cup olive oil
  • ¼ cup pasta water
  • 1 pound spaghetti, cooked al dente
  • 1 pound bacon, cooked and crumbled
  • Parmesan
  • Salt & pepper
Instructions
  1. Pulse tomatoes and almonds in a food processor until coarsely chopped. Remove ⅓ of ingredients and set aside.
  2. Add olive oil, garlic, and salt & pepper and continuing pulsing until a smooth pesto forms.
  3. Drizzle cooked and strained spaghetti with additional olive oil and season with salt & pepper.
  4. Add tomato pesto, reserved tomato and almond, and bacon to spaghetti, tossing well. Add pasta water as needed to loosen sauce.
  5. Top with parmesan.

Adapted from Lidia’s Italy.

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