At least two nights a week hubby works late. That leaves me home alone with the critters. Today, this is probably a good thing. Since I had no desire to clean up after fixing a big meal just for myself, I checked out the fridge for acceptable de javu meals.
Lunch was leftover Antipasto Pasta Salad. I made a big batch for hubby to take to a potluck at work, and thankfully there was a little extra for me.
This pasta salad is also a “everything but the kitchen sink” toss together. No real recipe, just a ‘little of this, a lot of that’. I start with 1 lb of pasta, such as ziti. Boiled in salted water until almost done. Rinse in cold water immediately to stop the cooking process. Into a big bowl and add marinated mozzarella (reserve oil), Parmesan cheese, Kalamata olives, grape tomatoes, chopped roasted red peppers, a hard salami sliced, sliced provolone cheese, marinated artichoke hearts (chopped to bite size), pepperoncini, in whatever quantity suits your fancy. Take the reserved oil from the marinated mozzarella, add about another 2 or 3 tablespoons of olive oil, 2 or 3 tablespoons of white balsamic or seasoned rice vinegar, a little bit of salt (not much, you can add more later), fresh ground pepper, fresh oregano and fresh chopped basil. Whisk the dressing and then pour over pasta mix and toss. Cover and chill for at least 2 hours, overnight is better. Taste and then add more seasoning as needed. I toss chopped green onion at this point if I have it, then top with some more fresh Parmesan and chopped fresh basil. Serve.
Later, after a torture session with my Physical Therapist and a couple of hours at the office, I came home and hung out with the animals. Four happy Great Danes were having a blast today kicking up wet, gross sand. After, I heated up a bowl of soup left over from last night’s Sausage Corn Chowder.
12 ounces mild turkey sausage, removed from casing
1/2 tsp. dried oregano, crushed
1 c. coarsely chopped onion
1/2 cup chopped red bell pepper
2 cloves chopped garlic
4 c. 1/2 inch cubes baked and peeled red potatoes
1 (17 oz.) can cream style corn
1 15 ounce can whole kernel corn, drained
1 cup chicken stock
1 1/2 cups half n’ half
Salt and freshly ground pepper to taste
In a large pan, saute onion until translucent. Add chopped pepper and garlic, saute for another minute or two. Break up sausage and add to onion mixture, cook until brown.
Add remaining ingredients, bring to boil; reduce heat and simmer for about 15 minutes. Serves 6.