Another week, another wonderful episode of GLEE! While last night was not one of my favorite ones (thank you Terri), it was still a great episode and I really enjoyed seeing GP. I might be one of the few people who saw Duets. and thanks to my time serving at Macy’s I still know the words to the main song from that. However even with the knowledge of her vocal chops I was still impressed with her version of Forget You. I also enjoyed the Tots Rebellion…even though I can’t stand those things…even if they are in the form of Tatter Tot Casserole. To me they are a form of potato abuse, but to be fair I’ve never had fresh tots so maybe that’s the problem. If anyone has a recipe for this please send it my way because I would love to give them a go! Tonight’s recipe does not involve potatoes, but I’m sure there is a way to incorporate them. This is one of those dishes that can be quickly tossed together which makes it great for this crazy time of year. The ingredients are all easy to find, and most of them are probably already in your pantry/fridge so no need to venture near the grocery store, which is also great this time of year.
2 tbsp olive oil
1 onion, diced
2 garlic cloves
8 oz seitan
1/2 lb mushrooms, sliced
1 cup peas
1/2 cup Marsala
1 lb rigatoni (I used whole wheat)
1 cup half & half
1/2 cup grated Mozz.
1. Heat the oil in a large frying pan. Add the onion and garlic and stir over low heat until the onion is tender. Add the seitan and mushrooms, cook 10minutes. Stir in the wine and bring to a boil, turn heat to low and simmer an additional 10minutes.
2. Meanwhile cook the pasta until al dente. Drain and return to pan.
3. Add the half & half and mozz. to the pasta along with the mushroom seitan mixture. Toss well, season to taste and serve!
Nothing like a quick easy meal during a time period that can be anything but easy. Tomorrow I’ll be posting one of my favorite Thanksgiving Side Dishes, and one that I hope to serve to Joe’s family next week.