Spring means more time spent outside than in the kitchen.
Getting all the yard work done so you can have a great summer garden will leave you hungry and tired.
You could cook a big meal on one day a week and save the other one for later in the week, for example a big pot of spaghetti for dinner and make a pasta bake for later in the week. With some slight changes it makes it a totally separate meal.
Bridget McNabb has lived in Wyandotte County for 25 years. She has raised three lovely daughters that have given her some wonderful grandchildren to spoil. She has attended college and obtained three degrees. Her greatest degree, she says, is raising her children in a loving, nurturing home even when times were tough. She currently works at Johnson County Community College in the Hospitality Management Program department. She loves watching the students learn to create great food and the chefs that teach them. With her husband Jay and their dog Bailey, they enjoy visits with friends and family around their large table over a good meal.
Ask the chef: Send in your questions about food, recipes, storage, preparing and other topics to Bridget McNabb at ChefDotte@gmail.com.
Pasta with Meat Sauce - Pasta Frittata
Feeds 4-6 people
2 pounds of pasta (cooked according to package instructions) split in two bowls
Sauce of your choice
2 cups of items for frittata (see below)
1 ½ cups milk
Salt, pepper, garlic to taste
Make whatever meat pasta sauce you like. I use Hunt’s canned sauce and add extra garlic.
While your sauce is heating, open your refrigerator and look for items for your frittata: chopped onions, assorted grated cheese, leftover meats or poultry, broccoli, cauliflower, spinach, Swiss chard or chopped tomato. Do not use hard root vegetables or lettuce. Fill 2 cups with the items from the refrigerator, all chopped to about the same size.
Grease a 9x13 pan with butter. Mix 6 eggs and 1 ½ cups milk. Add salt, pepper and garlic to taste. Place pasta in bottom of the pan, then evenly layer chopped items. Pour egg mix over the pasta. Cover and freeze. When you want to eat this dish, place in refrigerator overnight. Cook in a 375 degree oven, lower rack until center is set, about 20 minutes. Let stand for 5 minutes after removing from the oven. Cut into squares and serve with a salad.