School has started again (my boys started school this past week; my daughter starts next week) and when dinnertime comes, they act like they haven’t eaten all day. They need something to eat that is healthy and filling -and in a hurry. The best way to distract your kids from their hunger pangs while this cooks is to do what I did: get them to help with the prep! They will be thrilled to help, and more willing to eat something they helped make!
Ingredients:
1 1/2 lbs. pepper steak
3 portobella mushrooms, sliced
1 pk crimini mushrooms, cut in half
2 shallots, sliced thin
3 garlic cloves, minced fine
6 large fresh basil leaves, minced fine
1 C dry red wine
1 tsp. dried tarragon
1 tsp dried parsley
3 tblsp salt
1 tsp black pepper
32 oz vegetable stock
16 oz ziti noodles
olive oil for sauteing
To Prepare:
Heat a chef pan or pot, and add a small amount of olive oil to the bottom. Add the shallots and saute on high heat til they just start to brown, then add the garlic.
When the garlic starts to brown, lower heat and add 1/2 cup of the red wine.
Add the portabello and crimini mushrooms, cook for 7-10 mins on medium heat, then add the pepper steak.
After 5 mins, add your herbs, 1 C of vegetable stock, 1 tblsp of the salt and the black pepper. Stir well to combine, lower flame and let simmer as you prepare the pasta.
Using the remaining vegetable stock, as well as an additional 3 cups water and 2 tblsp salt, boil the water for the ziti. Add pasta when water is at a roiling boil.
Cook pasta for 5-7 mins, then strain and add to the pepper steak mixture with 2 cups of the pasta water.
Cook on medium high for 10 mins more, lid covered, stirring once or twice in between.
When pasta is done to taste, turn off flame and let sit covered for 5 mins. Stir and serve immediately.
