Foodie Friday: Pasta, Chicken, and Canned Vegetable

Istiqlal (Independence), 16 Jalál (Glory), 172 BE - Friday, April 24, 2015 about 11:50 am Pacific Daylight Time

I decided to have pasta, chicken, and canned vegetables this weekend. I'm staying in my apartment (unless someone calls and offers to take me out Saturday or Sunday) to get some housework finished before the exterminator comes on Monday. I want something that is quick, easy, and tasty to worm up for my lunch and dinner on Saturday and Sunday. I cooked the pasta yesterday and I'm cooking the chicken today. Once the chicken is done then I will mix it with the pasta and then mix in the canned vegetables.

Pasta, Chicken, and Canned Vegetables

Step 1: Cook one bag of pasta (you chose the size and the type).
Step 2: Cook chicken legs and thighs with their skins on (breast pieces if you prefer or you can use a whole cut up chicken).
Step 3: When chicken is done then remove skin from chicken and the chicken from the bones.
Step 4: Throw the skin and bones away because it is unwise for you to eat the skin and for your pets to eat the chicken bones.
Step 5: Divide pasta into two containers before mixing in the chicken.
Step 6: Mix half the chicken in one container of pasta and the other half of the chicken in the other.
Step 7: Put one container of the chicken-pasta mix in the refrigerator or freezer (this depends on the way your family feels about leftover and how creative you are with the recipe).
Step 8: Open the cans of vegetables you want to put with the first container of chicken and pasta. I'm having sweet peas, corn, green beans, and green salsa.
Step 9: Season with whatever seasoning you want when you heat it up to eat.

Cook's Note: If you would prefer rice with this dish then cook the rice instead of the pasta. This recipe can be made in one day if you don't mind spending the entire day in the kitchen.

Recipe of the week: Green Beans & Pasta

Jamál (Beauty), 9 Sharaf (Honor), 168 BE – Sunday, January 8, 2012 AD about 10:02 AM Pacific Time

Ingredients:

1 26.5 oz. can of pasta sauce (any flavor)

1 16 oz. pkg. of elbow macaroni (any type of pasta may be substituted)

8 c. water

2 14.5 oz. cans green beans (any style) drained

¼ c. of grated cheese (any type)

Instructions:

Step 1: I fix my pasta in a slow cooker, so I start this dish the night before. Put 8 cups of water in the slow cooker and turn the cooker onto high. When the water reaches the boiling point, I put in the pasta and let it cook. If you put the pasta into the slow cooker too soon, it gets starchy.

Step 2: Remove pasta from slow cooker and drain. Then place the pasta into microwavable casserole dishes (either 1 or 2 will do depending on the size of the casserole dish). Then place the pasta into the refrigerator (if you cook the pasta the day before making this recipe).

Step 3: Open the can of pasta sauce and mix it with the macaroni. If the macaroni is in two casserole dishes divide the pasta sauce between the two casseroles.

Step 4: Mix the green beans into the macaroni and pasta sauce; if you are using more then one casserole dish divide the green beans between the casseroles.

Step 5: Put the casserole dish into the microwave and heat the mixture. The length of time depends on the microwave, but give this dish at least 2 ½ to 5 minutes.

Step 6: Sprinkle the grated cheese on top of the green bean and pasta mixture. Note: If using two casserole dishes then change ¼ cup of cheese to ½ cup and divide between the casseroles.

This recipe makes enough for several people; therefore, if you want to freeze parts of it go ahead. To do this place the mixture into freezer containers that are also microwave safe, but do not add the grated cheese until you are ready to heat and serve.

Serving suggestions:

Serve this dish with either chicken thighs or breast. If you serve with chicken thighs do not remove the skin before cooking the chicken, especially if you are cooking the chicken in the microwave.

Attempting to fix the pasta soup

Kamál (Perfection), 12 Qudrat (Power), 167 BE – Monday, November 15, 2010 about 2:11 PM Pacific Time

I am attempting to fix the pasta soup. It did not start out to be pasta soup, when I first made it I intended to make macaroni and cheese. However, after the macaroni finished cooking an interruption occurred. I had to leave the house for some reason, I do not remember why, but at the time, it seemed important.

I sit the macaroni aside and then took care of whatever business called me away. By the time, I returned home, the macaroni was cold. The next day, I mixed some of the macaroni with leftovers and made soup, which tasted bland. Since I have pasta soup, I am going to try to fix it and get it to taste better (not so bland).

Today, I put the soup in the slow cooker and added crushed basil leaves. The basil helped, but the soup still needs something else. I think the next thing I will cut up some cheese and add it to the soup. After that, I may add the rest of the salsa. I have to do something to make it taste better because there is too much pasta to throw away.