Oh Maryann, you have no idea the lists I make!!! I have post its all over this trailer...............
(ghoulash as we called it) - that's what we called it growing up.
Wow, and everyone is having good weather for a change!!! I wish I had my grill out - but we move in the morning to stay in Port Angeles until we can park at our new house and get acclimated.
I had a cooking marathon day for putting pkgs. in the freezer for when things get hectic -
Crockpot Hawaiian Beef Cubes
Chile Colorado Burrito filling
Sourdough bread
have to make rice tomorrow to have as a filler for the above mixes
and, since I froze everything, there wasn't anything to have to mid-day meal -
Here's a pasta dish made up of what I have on hand and man, it is a keeper!
![[Image: Apr%2030%20Pasta%20w%20tom%20capers%20ka...myfvfi.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/COOKING%20ROAD%20PICTURES/Apr%2030%20Pasta%20w%20tom%20capers%20kalamata%20wine_zpsg4myfvfi.jpg)
Pasta with Tomatoes, Capers and Kalamatas*****
SERVES 2 generously -
"It can be a bit tricky cooking angel hair pasta. You have to pay close attention to cooking time. Here’s the trick: Cook this pasta to just below al dente, drain, and toss it with just enough olive oil to avoid stickiness. Then add the pasta back to the pan, and heat it through quickly so the pasta does not overcook. It is worth the attention because when you get it right, this pasta is sheer perfection." Tip from an ebook I picked up - The Fast Diet Cookbook for Weight Loss - this recipe is adapted from the book.
4 oz Angel hair pasta
Olive oil
4 cloves garlic, minced (or 2 T. roasted garlic cloves)
3 tomatoes, rough chopped
2 Tbs capers, rough chopped plus 1 tsp. brine
6 to 8 Kalamata olives, rough chopped
2 Tbs fresh basil, chopped
Salt & freshly ground black pepper to taste
1/4 cup chicken stock
1/4 cup (1 oz.) grated Parmesan or Asiago cheese
1. Cook the angel hair pasta according to the package directions, drain, toss with 1 teaspoon of the olive oil, and set aside.
2. In a large skillet over medium heat, heat 1 teaspoon of olive oil until shimmery. Add the garlic and sauté until softened, about 3 minutes. Add the tomatoes, capers, olives, and basil, salt, and pepper, and cook until heated through, 3 to 4 minutes.
3. Add the cooked spaghetti to the vegetables and toss to combine.
4. Add the chicken stock and reserved brine and stir well to coat the pasta.
5. Serve the pasta on warm plates and pass the Parmesan cheese in a bowl.
![[Image: Apr%2030%20Pasta%20w%20tom%20capers%20ka...myfvfi.jpg]](http://s3.photobucket.com/user/cjdacook/media/COOKING%20ROAD%20PICTURES/Apr%2030%20Pasta%20w%20tom%20capers%20kalamata%20wine_zpsg4myfvfi.jpg.html)