Welcome to another addition of Tasty Tuesday, where I along with my fellow author friends show off our culinary talents.
I bet some of you thought we just fantasize and write about hot firemen/cowboys/military/bad boys/Alpha/Beta hero’s, eh?
Well, I’m here to tell you that yes, we do, but we also have to cook for our families, and the easier the recipe, the better.
Dinner a La Leftovers
1 Crock Pot (Some places call them Slow Cookers)
Leftover Sexy Sassy Sauce (click here for the recipe)
If you haven’t made the Sexy Sassy Sauce, then I ask you why? Okay, I get it, you haven’t had time. In its place you can use leftover tomato sauce, or, in this case, I’ll make an exception and say you can even use…*gulp*…jar sauce. I know, I’ve said NEVER EVER do this, but, we’re talking leftovers here.
One can of Chick peas (don’t worry, no chicks will be injured in the making of this recipe), drained and rinsed.
One can of Lentils (drained and rinsed)
Any leftover vegetables that are sitting in your fridge and in danger of becoming a science experiment.
I used leftover zucchini. Chopped them, drizzled them with a bit of olive oil and roasted them, before adding to the recipe.
You can use any leftover vegetables, except Brussel sprouts. They are the devil’s veggie. Sorry, I don’t mean to offend, it’s one vegetable I don’t like.
Whatever vegetable you have leftover to use, first Saute or roast them before adding to the crock pot.
Pasta (gluten-free, with gluten, whatever you prefer.)
Freshly grated Parmesan cheese (or any kind of cheese you have that needs using).
Cheese makes the tomatoes and pasta combo even that much better, right?
Can I get a hell, yeah, on that?
I’m talking fresh cheese, not that “plastic cheese” also known as Kraft slices or anything in a tube. Even with leftovers, I will not negotiate on this.
Sea Salt & Pepper to taste (red chili peppers are great in this dish)
Directions: (They don’t get any easier than this)
Add the following inside a crock pot: Leftover vegetables, tomato sauce (the sexy, sassy sauce, or one you are using), lentils, chickpeas, salt & pepper.
Set your crock pot on low for 4 – 6 hours. (Even less time if you want, basically you’re marrying all the flavor together.)
Go out and have some fun.
Come back, bring a pot of salted water to boil, cook your pasta al dente.
Stir in crock pot mixture.
Top with freshly grated Parmesan cheese.
There you go. Easy, right?