Month of Dinners - Day...Who Knows?

So, since Olive has been sick, the cooking in my household has not really been the focus.  It's been mostly frozen pizza and boxed macaroni & cheese - anything quick and easy.  But yesterday, Olive was feeling a little better so I was able to actually cook a real meal.  I got this recipe yesterday while sitting in Olive's doctor's office.  I was browsing the Highlights magazine and came across the recipe.  Yes, you read that right, the Highlights magazine.  In the end, I didn't really like how the meal turned out.  I think it was the goat cheese.  It has a weird, tangy taste.  Maybe next time I'll try using feta.  However, my mom, step dad and husband all liked it, so I guess different taste buds, different tastes.  Anyhow, here's the recipe for you to give it a try if you like!:

Creamy Pasta with Veggie & Bean Medley

Ingredients
1 package small shell pasta (I used orichiette)
2 cups cherry tomatoes, halved
2 cans garbanzo beans, rinsed and drained
2 cups peas
2 cups corn
1/2 cup goat cheese, crumbled (more or less to your liking)
2 tbsp red wine vinegar
1/4 cup olive oil

Directions

1. Cook pasta until it is al dente.  Set aside.
2. While the pasta is cooking, mix tomatoes, beans, peas & corn in a large bowl.
3. Add warm pasta.  Mix in cheese.  Pasta will warm cheese and melt it to make it creamy.  
4. Add vinegar and oil.  Mix thoroughly and serve!

Month of Dinners Challenge - Day 1

For the first day of my challenge, I decided just to use up some things around the kitchen that were going to go bad.  I think I created a pretty good dish not following any recipe.  And most importantly, my family liked it, too!  Here's what I came up with:

Pasta with Brussels Sprouts and Tomatoes

Ingredients
1/2 box spaghetti
5 cups Brussels sprouts
2 cups cherry tomatoes, quartered
1/2 large onion, diced
2 cloves garlic, minced
2 tbsp butter
1/2 cup white wine
olive oil
salt & pepper
1 cup shredded Parmesan cheese

Directions

1. Chop bottoms off of Brussels sprouts and remove any yucky outer leaves.  Place on a cookie sheet and drizzle with olive oil to coat.  Sprinkle with salt and pepper to taste.  Mix with your hands.  Roast in oven at 350F for about 20 minutes, or until outer leaves begin to blacken.  (The leaves aren't burning - they are roasting and taking on a nice, sweet flavor.)
2. Meanwhile, cook pasta until al dente.  Set aside.
3. In a large saute pan over medium heat, melt butter and add onion and garlic until soft.  Add cooked Brussels sprouts, tomatoes, and wine.  Cook over medium low heat until wine begins to reduce.  Add pasta and toss to mix with Brussels sprout mixture.  Add Parmesan cheese and remove from heat.
4. Place mixture onto plates and serve warm!  Serves 4.