Wacky Mac Antipasto Pasta Salad

Who can’t love a pasta called Wacky Mac.

It is a wheat pasta combined with dried vegetables.  Tomato, spinach, carrots,  and even beets.

Wacky Mac Antipasto  Pasta Salad

Servings: 12

Ingredients:
1 pkg (12 oz.) WACKY MAC Veggie pasta uncooked
1/2 cup diced green peppers
1/4 cup pepperoncini peppers minced
1 cup sliced black olives
1/4 cup chopped fresh parsley
1/2 cup finely chopped onion
3 tablespoons sun dried tomatoes diced
1/3 cup vinegar
2 cloves garlic, minced
1/4 cup olive oil
1 ounce sliced pepperoni
Salt and ground black pepper to taste

Instructions:
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Toss all together lightly until well blended. Season to taste. Cover; refrigerate to blend flavors. 10 to 12 servings.
Serves: 10-12

Let’s party at Let’s Get Real Party #88

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Enjoyment vs. Need

While I love to fashion aspects of my life to old time methods and 1800 technology, I would not enjoy having to do those things on a daily basis, out of need.

I love to imagine that I could survive if need be, but the true test has yet to come.

That is why this years tomato crop has been mostly frozen. Canning my excess tomato crop is more efficient, considering if the power goes out I would loose my frozen vegetables, without the help of a generator.

I also have seen that in times of failing health, ( or perhaps a motorcycle accident)..People might not feel the energy to can vegetables is worth the effort. My 2009 excuse, and I’m sticking to it.

Frozen, Roasted, Tomatoes

Simply wash and cut tomatoes in uniform pieces and spread on a baking sheet. Top with a chopped onion and then spray well with an olive oil cooking spray. Sprinkle with plenty of kosher salt, dried basil, and dried orgegano ( fresh herbs burn ).

Place in a 350 degree oven for 1 hour. Stir and replace about 20 minutes or however long you feel will consume most juice without a burn. Cool well and bag for the freezer.

To use, just thaw & throw in soups or recipes calling for canned tomato,
or thaw and process in food processor, push through a wire strainer for tomato sauce.

Dill and Colby Mashed Cauliflower – WHB

Weekend Herb Blogging is being hosted by Maninas: Food Matters. Check them out to see the WHB roundup this week.

Link To WHB Roundup

Since dill is dominating my herb garden right now I figured I needed to
blog about it.

What better way to feature dill than, Weekend Herb Blogging,
the great event started by Kalyn of Kalyn’s Kitchen? For more great WHB roundups check out Kalyn’s archives.

Dill and Colby Mashed Cauliflower is my featured recipe with dill as the featured herb.

Just break a head of cauliflower into florets

and cook in a pressure cooker in salted water about five minutes.

You can save much energy by using a pressure cooker because the cauliflower would normally cook in about 10-15 minutes. But pressure that stuff and cook it in 4-5 minutes.

I own three pressure cookers. One that you see here.

One larger one for my canning and a small microwave cooker.
Here is a pic of the micro cooker.

The one thing you need to watch when pressure cooking is that you keep the steam holes unblocked. See the steam holes on the micropressure cooker.

If they block then BAM..You have problems. If they don’t block then you save energy and time!

After cooking the florets drain them well. Add one tablespoon butter, salt and pepper to taste then add the 2 -3 tablespoons fresh dill. Mash the florets a bit then add one teaspoon lemon juice and 3 tablespoons of heavy cream with the colby.

Dill and Colby Mashed Cauliflower – 4 servings 156 calories each

1 head cauliflower, head — broken up
1 tablespoon butter
1 teaspoon lemon juice
salt and pepper — to taste
3 tablespoons fresh dill weed — chopped
3 tablespoons heavy cream
2 ounces colby cheese — shredded

Break a head of cauliflower into florets and cook in a pressure cooker in salted water about five minutes.
After cooking the florets drain them well.

Add one tablespoon butter, salt and pepper to taste then add the 2 -3 tablespoons fresh dill.
Mash the florets a bit then mix in one teaspoon lemon juice and 3 tablespoons of heavy cream and the shredded colby.

Serve warm.