Firehouse Pasta

This is a recipe that came from Mel.  One day while on bedrest with Caleb (December 2007), I was on the phone with her while she was fixing this for dinner.  Shortly after, she sent me a photo copy of the recipe out of a local newspaper (or possibly a magazine?).  I set it aside and then it was lost.  It resurfaced recently and I was going to fix it tonight, but then no one was going to be home to eat.  I'm posting it here so that (a) I don't lose it again and (b) everyone can enjoy Mel's beloved Firehouse Pasta!

I don't know where this recipe comes from but the article says, "This pasta dish is as good for dinner as it is for a potluck.  That could be because it is from a NY firefighter who prepares it for the crew in White Plains.  Serve with bread and a fruit salad."

AKA: Savory sausage and spinach penne

Serves: 6-8
Prep time: 25 minutes

8 ounces penne pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 pound sweet sausage, removed from casing
1 pound fresh spinach, small leaves or larger ones torn
1 cup crushed tomatoes
½ cup chicken broth
½ cup dry white wine
¾ cup oil-packed sundried tomatoes or ¼ cup dried sundried tomatoes, chopped
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
2 teaspoons Tabasco pepper sauce
salt and pepper to taste
Parmesan cheese to taste

In a medium saucepan, cook pasta and set aside.  In a large skillet over medium-high heat, add oil and garlic.  Saute until garlic is lightly browned.  Add crumbled sausage meat, saute for 4 minutes, then push to sides of pan.

Add spinach, saute until tender, about 3 minutes.  Add crushed tomatoes, chicken broth, white wine, sundried tomatoes, basil, Tabasco and let cook 5 minutes.  Remove from heat, add cooked pasta and toss lightly. Salt and pepper to taste.  Sprinkle with Parmesan and serve warm.

[vegan] split pea soup

(print this recipe)

I still haven't gotten around to posting this on my blog, but wanted to post it here...  I don't care for celery so I usually leave it out of this recipe.  I LOVE the texture the barley gives to this soup.

• 1 tablespoon extra virgin olive oil
• 1 yellow onion, chopped
• 1 bay leaf
• 3 cloves garlic, chopped
• 2 cups dry split peas
• 1/2 cup barley or brown rice
• 7 – 9 cups of water
• 4 carrots, chopped
• 4 stalks of celery, chopped
• 3 white potatoes, diced
• 1/2 cup chopped parsley or 3 tablespoons dried
• 1 teaspoon dried basil
• salt and pepper to taste

In a large pot over medium heat, add oil, onion, garlic and a pinch of salt and pepper. Cook for 5 minutes or until tender but not burnt. Add 7 cups of water with split peas and barley/rice. Salt and pepper, stir and bring to a boil. Reduce heat, cover and simmer for an hour and a half, stirring and adding water if needed.
Add carrots, celery, potato and herbs. Simmer for another 30-60 minutes or until veggies are tender and soup has thickened. Check taste to see if it needs more salt or pepper.
Serve with crusty bread.
Serves 6-8 people.
Source: The Clean Eating Mama

Crusty Pizza Dough

(print this recipe)

1 package active dry yeast (2 1/4 teaspoons)
1 cup warm water (105 - 115 deg)
1/2 teaspoon salt
2 teaspoons olive oil
2 1/2 - 3 1/2 cups all-purpose flour
1 tablespoon cornmeal

I'm using a KitchenAid stand mixer for this recipe.

Dissolve yeast in warm water in warmed mixer bowl. Add salt, olive oil, and 2 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.

Continue on speed 2, add remaining flour 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. Knead on speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.

Spray pizza pan or baking tray with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings. Add toppings, as desired. Bake at 450degF for 15 to 20 minutes.

Yield: 4 servings (1/4 pizza per serving).
Topping variations:
Original pizza: Large jar of marinara sauce (or home-made pizza sauce), mushrooms, red onion, black olives, mozzarella cheese, parmesan cheese. (pepperoni optional)

Greek pizza: Fresh basil pesto, Feta cheese, red & yellow peppers, kalamata olives, red onions, parmesan and mozzarella cheese. (sausage optional)

Clean out the fridge pizza: Marinara sauce, red & sweet onions, artichoke hearts, roasted peppers, mushrooms, fresh basil, sun-dried tomatoes, black olives, parmesan cheese, mozzarella cheese.