(The photo makes it look pretty boring, but it tastes great and I think that it has great color. Perhaps some green would make it prettier next time.)
Summertime Cold or Hot Pasta Salad
Prep time: 15 mins
Cook time: 15 mins
Chill time: 2+ hours
1-16oz package shaped pasta of your choice, cooked to al dente and drained (you can used anything really--except long noodles. I prefer whole wheat or pasta plus varieties because they stay al dente and won't fall apart during all of the mixing that you have to do with pasta salad)
1-1&1/2 bottles of good oil and vinegar dressing (or make your own)I like Newman's Own
1 each red, green, and yellow bell peppers (or any combination of these), chopped
1 package of white mushrooms (sliced or chopped roughly)
1 can of cannellini (white kidney) beans, fully drained(Caution add this last!)
1 ball fresh mozzarella, chopped (caution: add this last!)
1/2 lb good salami, chopped
1 tbsp Italian seasoning
salt to taste
(Optional)
1/4 c. Parmesan cheese
3 wedges laughing cow garlic and herb cheese, softened (room-temp)
1 large onion, chopped
Directions:
Begin by boiling a large pot of water with a little bit of olive oil--add pasta when it comes to a rolling boil. (you need a big pot because you are going to mix the salad in this later). While waiting for pasta to boil, chop peppers, mushrooms, salami, and mozzarella. Open can of cannellini beans and drain. Put all of the above off to the side for a few minutes. Drain the pasta completely and give it a quick rinse under cool water (not too hot or cold). Once the pasta has cooled down (after 3-5 mins). Add chopped veggies and fold in gently. Next add the dressing and fold again (be careful not to break the pasta!) Add salami, seasonings, and parm (if desired) and fold again. Finally, add the fresh mozzarella and beans and fold very gently (these break very easily). Pour mixture into one large glass or plastic container or two medium-sized containers. Cover and chill salad for at least two hours (3 is better).
Then it's all ready. You can eat this cold or hot, since, unlike "Southern" pasta salad, there is no mayo in it. It's great cold for a summer picnic, or hot for a really hearty dinner--the moz melts wonderfully. And it really is easy. It seems like a long time between start and finish, but most of that is chill time--so you can just chill while it's just chillin'. I think that you will like it.
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So last week I tried out this recipe that I found on youtube of all places. It was indeed one of the easiest dinners I've ever made. And it was actually good. And it was very inexpensive. I forgot to take a picture when it was done, but will do so next time. So, without further ado:
"World's Easiest Dinner" (courtesy of robjnixon)
Prep: 10 mins
Cook: 2-2&1/2 hours
2 large boneless/skinless chicken breasts, cut in half
1 cup of rice (you can use the rice of your choice; but I'd recommend against brown rice in this dish--it doesn't get tender enough--basmati or white are better)
1 can condensed cream of celery soup
1 packet french onion soup mix
1 tsp. dried thyme (or 1 tbsp fresh thyme)
1 large onion, chopped
1 9x9 glass casserole dish
Preheat oven to 250 degrees F. In a large measuring up, combine cream of celery soup, packet of onion soup, and 2 cans (use the soup cans) full of water, and thyme; mix until smooth (you can use an immersion blender for this; but if you do, transfer mixture into a metal or glass bowl). Pour rice over the bottom of the casserole dish, making sure that it is evenly distributed. Place chicken breasts on top of rice, so that the rice is almost completely covered. Add soup mixture to chicken and rice. Finally add the chopped onions to the top of the mixture, covering the chicken. Cover and bake at 250 for 2-2*1/2 hours (depending on your oven--this is a "low-and-slow" recipe so don't worry too much about it burning.)
This dish is great for several reasons--the soup mixture marinates the chicken completely and keeps is extremely moist; it also completely cooks the rice but doesn't leave it gummy. You can substitute low fat cream of celery soup and the fat content drops to about 2 grams total. And it is super inexpensive (especially if you buy frozen boneless/skinless breasts at Kroger, Walmart, or Costco). I figured out the exact cost of the whole meal (which feeds two--with leftovers!)
2 chicken breasts $2.50-$3
1 c. rice $0.25
1 can cream of celery soup $1
1 packet FO soup $0.75
1 onion $1 or less
Total: $5.75 (that's $2.88 per person, with leftovers--and it's great warmed-over)
So there you have it. My experiments have gone pretty well this week. Hope I can keep this up :) Let me know if there is anything you guys would like to see here. I am always up for a challenge!
And remember, food is love and peace friends!
