Cavatini

This is a delicious dish that my Mom first made for us years ago.  It is a simple and hearty dish, and tastes wonderful.  My Hungry Puppies loved this meal, and I am relatively certain that it will be making the dinner request list frequently.

Cavatini

8 ounces Rigatoni
1 pound ground beef
1 onion, chopped
3 ounces pepperoni
4 ounces Velveeta cheese, diced
2 cups spaghetti sauce
1/2 cup sliced black olives
1 cup shredded mozzarella cheese

Preheat the oven to 350F.  Grease an 8x11 baking dish.  Set aside.

Cook the rigatoni according to package directions.

While the pasta is cooking, in a large saucepan, cook the ground beef and chopped onion together until the beef is browned and the onion is translucent.  Add the pepperoni and diced cheese and stir together until the cheese starts to melt.  Add the spaghetti sauce and stir in the olives.  Bring to a simmer, stirring frequently.  

Drain the cooked rigatoni and add the pasta to the sauce.  Stir together until well combined, then transfer to the prepared baking dish.  Sprinkle the mozzarella cheese on top of the pasta.  Bake uncovered for about 30 minutes.  Makes about 4 servings.

Enjoy!  -Cardamommy

Motley Greens and Bean Salad

One of my absolute favorite things to do is cook for other people. Some days, though, I just need a little me time and me food. Today was one of those days. I knew I wanted something light and fresh, partly in retaliation to the nasty blizzard going on. No fatty comfort food today! So I raided my not-so-very-average-college-student pantry to see what sorts of things made my eyes tell my stomach it needed to eat said things. Out came garbanzo beans, pepperoni, and a variety of vegetables. And pepper jack cheese. My stomach really needed that today.

I wasn't quite sure how I was going to throw all these things together, but I figured since it's a me day and only me is eating it, if the dish is a disaster, no big deal. Fortunately, it was not a disaster. Everything hit just the right spot. Despite being a very unique combination of ingredients, all the flavors worked together yet stood apart at the same time. The crunch of the cucumber contrasted the softness of the garbanzo beans and tomato, while the pepperoni was slightly chewy and spicy. A subtle sweetness and tang, provided by the apple balsamic vinegar, cut through the spice, while the pepper jack countered that by supporting the pepperoni spice and binding everything together. When only a few bites in remained in my bowl, I didn't know which morsel to consume last. In the end, I went for a chunk of pepperoni, cucumber, garbanzo been, and cheese. A perfect ending to a perfect salad, built perfectly for me.

3 C Chopped Tomatoes
2 1/2 C Chopped Cucumber
6 Small Green Onions, chopped
1 tsp Basil
1 1/2 C Small Shell Pasta, cooked
4 oz Pepperoni or Chicken, cut into quarters or bits
16 oz Garbanzo Beans
1 1/2 C Grated Pepper Jack Cheese
2 T plus 1 T Red Apple Balsamic Vinegar
1 T Sugar
1 tsp Salt
3 T Water
1/4 tsp Black Pepper

1. In a large bowl combine tomatoes, cucumbers, green onion, and basil.

2. In a smaller bowl combine 2 T red apple balsamic vinegar, salt, water, and pepper. Add combination to the vegetables. Mix and let chill in the refrigerator to prevent wilting while you prepare the rest of the dish.

3. In a large skillet, brown pepperoni and drain grease. If using chicken, cook until mostly done. Add 1 T red apple balsamic vinegar and garbanzo beans. Stir. Add cooked pasta and continue to heat until everything is hot. Add cheese and mix until all components are coated with cheese. Add this to the vegetable mixture and quickly but gently mix. You may have to break up some chunks of cheese/bean/pasta/pepperoni in order to incorporate into the vegetables. Chill for at least an hour and serve cold.

Mahlzeit!
-Coraiunty

Sourdough Flatbread Pizza

Here it is!  The moment you have all been waiting for...(that is, if you read the Cinnamon-Apple Flatbread post).  Sourdough Flatbread Pizza!!!!  Are you excited?  Well, you should be.  And if you're not, just make this recipe, and you will be.  Chunks of pepperoni and mushrooms stud this crispy sourdough bread among pools of melty cheese...Hang on, I have to wipe the drool off my keyboard.


Sourdough Flatbread Pizza


1 cup sourdough starter, fed or unfed (or substitute 1/2 cup lukewarm water and 1/2 cup flour)
3/4 cup lukewarm water
2 teaspoons instant yeast
3 cups all purpose flour
1 1/2 teaspoons salt
2 Tablespoons nonfat dry milk
3 Tablespoons olive oil
Your favorite toppings, cut into chunks:  Sharp cheddar and sharp white cheddar (chipotle cheddar is also especially good), sauteed mushrooms, pepperoni


Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, soft dough.  Place the dough in a lightly greased bowl, and let it rise for 1 hour.  Gently deflate it, and allow it to rise for another hour.


Lightly grease an 18 x 13 inch rimmed baking sheet, or two 9 x 13 inch pans.  Drizzle olive oil on top of the spray.  Gently deflate the risen dough, then press and shape the dough into a rectangle and place it in the pan.  Pat and stretch it to fit the pan, letting it rest for 10 minutes or so if it shrinks back, then stretch it to the edge of the pan again.  Arrange the cheese, mushrooms, and pepperoni on top of the dough.


Cover the bread and let rise for 1 hour, until it is puffy.  Towards the end of the rising time, preheat the oven to 425F.  Uncover the bread, then bake for 25 to 30 minutes, until the crust is golden brown around the edges, and the center is set.  Remove it from the oven and transfer to a cooling rack.  Cut with a pizza cutter.  Makes about 12 servings.


Enjoy!  -Cardamommy