Farfalle with Italian Sausage and Mexican Vegetables

They say that necessity is the mother of invention.  Well, I need lunch for tomorrow. So, therefore, I must cook something.  Some days it is harder to cook than others.  When one gets off work at 5pm and doesn't get home until six, then it is a race to get something half way decent to eat in your tummy.  I have a green pepper that is about ready to turn bad.  There is some cream that's about to expire too. So, what can one do with cream and green peppers you ask?  Well, add some farfalle pasta and make something that is nearly Mexican with those items.  I have a packet of Taco Seasoning in the cubbard, Italian sausage and sweet corn in the freezer,  and a can of red beans.  Hmm sounds like a meal to me.  Let's get started.

Ingredients:

1 lb farfalle box ties cooked according to package directions
1 lb sweet Italian sausage or ground beef, chicken or turkey
1 green peppers, diced
1 onion, diced
1/2 cup sweet corn, I used frozen
1/2 cup of red or black beans
salt/pepper to taste
1-1 oz package of taco seasoning or you can use chili powder
1 tbs oil
2/3 cup of water

Cook the farfalle according to the package directions, leave in the hot water until you are ready to assemble the dish.  In a large skillet, place the ground meat on medium to high heat.  Crumble the meat into small pieces.  Cook through.  Pour the meat into a bowl or large plate.  In the same skillet add the oil, when hot, add the diced onion and green pepper.  Saute until the vegetables are tender.  Then add the corn and beans.  Add salt\pepper to taste.  Saute for about 5 minutes and then add the meat and mix thoroughly.  Add the taco seasoning and water, mix well.   Simmer for about 15 minutes or until the water has been nearly absorbed. Will the meat and vegetable mixture is simmering, prepare the sauce.


For the sauce:

2 tbs butter
2 tbs all purpose flour
1 cup of heavy cream or milk
salt/pepper to taste
1/4 cup of Parmesan cheese
1 tsp cumin (optional)

In a small sauce pan add the butter and place on medium heat.  Once the butter has melted add the flour.  Stir until the mixture is smooth.  Then add the milk while stirring constantly.  Add salt\pepper and cumin.  Lastly, add the Parmesan cheese.  Stir well.

Drain the pasta and put back into the same pot.  Pour the sauce over the pasta and mix well.  Next, add the meat and vegetable mixture to the pot and mix well. Sprinkle with Parmesan cheese.  Enjoy! 

Venison Pot Roast

Venison is a delicacy here in the states. It is not sold in the grocery stores.  If you know someone who hunts, then try to get them to share their catch with you.  I remember as a girl my mother made the most wonderful roast with venison. It is was so tender and delicious. Even though this is not her recipe, I bet she would have liked it just as much.  

 

Tonight for dinner I had a venison pot roast.  The recipe is simple yet delicious.  It only has four steps and you are done.  Pot roast is a popular American dish that used to be served for Sunday dinner because it took so long to cook.  I put the meat in a slow cooker/crock pot and it is done in about nine hours. It really depends on the amount of meat and how tender you want the final product to be.   

Ingredients:

1 package of brown gravy mix

1 package of dry ranch dressing mix

1 package of dry zesty Italian dressing mix

1/2 cup of water

Pepper to taste 

Pour the water in the bottom of your crock pot.  Put the meat on top.  Sprinkle the mixes on top of the meat. Cover and cook until the meat is tender. Serve with mashed potatoes and a vegetable.  Enjoy!