Pasta Week, Day 4 (Thursday)

Man, am I getting sick of pasta. I'm also running out of ideas on what to use this stuff for, so bear with me as I just kind of make stuff up as I go along.

Mmm, bacon mac.

Breakfast this morning was Bacon Mac & Cheese. Penne, homemade cheese sauce, and bacon. My cheese sauce was severely lacking in flavor because I didn't have a variety of cheeses to use, I only had American.  All in all, it wasn't bad, but I think that from now on I'll stick to either Dave's cheese sauce recipe, or rip open a box of Kraft Dinner.

Lunch wasn't anything special. I had repeats of the Turkey, Bacon and Pasta from Day 3. I used penne for it again, because I thought that it fits better than angel hair does.


So, if anyone has any suggestions on what I can do with even more pasta, I'd appreciate some suggestions on what I could possibly do with it.  I'd be eternally grateful, and you'd most likely save me from eating the same pasta dishes over and over again.


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Pasta Week, Days 2 & 3 (Tuesday and Wednesday)

What's better than a breakfast made of pasta?

Tuesday was kind of an unadventurous pasta day. In fact, it wasn't even really a pasta day at all.

When I finally decided to get up on Tuesday morning, I wasn't feeling all that adventurous or hungry, so I had a few fistfuls of cold pasta that morning for a makeshift breakfast instead. For lunch later on in the day, I still wasn't really feeling all too hot, so I decided to have the rest of that awesome sauce from the night before with even more pasta. So, nothing really special was done.

I told myself I had to make up for it on Wednesday, and when I woke up this morning, I had an idea of some cool things I could make with each of them that would probably still be tasty while I experimented in the kitchen.

I ended up starting today off with a bang because I decided to play a quick game of "Who Let You Cook" with my breakfast. Taking a lump of angel hair, two eggs, peas, and some salt and pepper, I stir fried the pasta in a little bit of butter, added the peas, and then added the eggs - scrambled style - to the entire mix and waited for the eggs to set. I didn't season it with anything other than salt and pepper, but in retrospect, putting some five spice powder in it probably would have been a good idea. And while I'll admit that it's not really all that pretty to look at, it tasted pretty good. This was actually a pretty versatile one-pan wonder that would've been pretty good if I'd added some chicken or something to it, too. If I'm ever so inclined, I might make it again.

Later on that day, for dinner, Dave and I made a repeat of something I've made before: take a simple white sauce and season it to compliment bacon and turkey, and pour it over some sort of noodle. In this case, we had penne. It was kind of like a "Turkey peas on Toast" thing, but better. Because it had bacon in it.

Pasta Week, Day 1 (Monday)

Between Dave and myself, I'm sure we're going to be able to use this delicious pasta by the end of the week. He and I both have different things in mind for today, for example.

Penne with butter and a touch of Aromat seasoning.

Today for lunch, I did one of my favorite things ever to do with plain, cold leftover penne: chuck some of it in a bowl, put a little butter on it, and put in it the microwave for a minute. When it comes out of the microwave, I sprinkle a little Knorr Aromat seasoning on it for extra amounts of awesome (though according to the package, it's mostly salt and MSG,) sit down somewhere cozy, and nom away.

There's things you can do with that above method to make it a little more exciting, though, like putting some chicken or turkey in it, or better yet, some frozen peas or fresh corn. But even just snacking on it in all of its starchy, carbohydrate glory is enough to keep me happy.

Angel hair with Dave's amazing sauce.

Dave, on the other hand, found something to do with the angel hair that never goes wrong, and it's name is good old fashoned tomato sauce. Using tomatoes from our garden and fresh herbs, he made a super-amazing sauce that went really well with a package of pork stew bits that I'd prepped earlier in the day. He cooked the pork bits in a pressure cooker for about 20 minutes while he made the sauce in another pot, heated up some of the pasta, and then added the cooked pork to the sauce just before serving.

The end result was nothing short of awesome, and was perfect for an eerily cold August night like tonight.

Lynnafred's Pasta Week!

A quick glimpse of the pasta you'll be seeing me talk about.

Thanks to my absolute hatred of seeing food go to waste, I'm now the proud owner of about eight pounds of pre-cooked pasta.

So, this week, I'll be posting things I'm doing with this pasta. Some of it might be simple, some of it, more detailed and involved. So, I'm cordially inviting you to walk down a weeklong path of madness with me as I figure out what to do with eight pounds of angel hair pasta and pene.

Here's to hoping I don't get sick of pasta by Day 3.