A Guest Post by Carol Early Cooney of 9 Inch Plate
I am a terrible cook. I come from a long line of terrible cooks. Maybe it is genetic. It could be that I did not have a cooking role model but part of the problem is that I also am not particularly interested in cooking. Eating, I like, but cooking… not so much.
In November of 2011 my husband was diagnosed with diabetes. This was a grand indication that we needed to change the way that we were living our lives. A big part of the change had to be our eating patterns. Since my reaction to having to change something drastically is that I must buy things to make the adjustment, I went out and bought new plates and several cooking magazines and books.
New plates? Yes, you see, the American dinner plate has grown over the years to be somewhere in the 11-14 inch range. One of the few things that I could remember from all the information that they gave us in the hospital was that we should have 9 inch plates. So, I went in search of 9 inch plates. Never fear, the intrepid shopper that I am found them.
I started looking at the cookbooks and magazines. In reality, if the recipe looks complicated – at all – it won’t be made in my kitchen. I can’t cook and I don’t like to fail. It is a bad combination when it comes to cooking. I started with recipes that looked simple and good.
So, back to the kitchen I went. I made the following recipe and it was a big hit. It tastes good and it serves a lot so there are also leftovers that can be used for lunch or another dinner. I hope you like it!
Provolone Ziti Bake
Recipe Type: Main Dish
- 1 medium onion, chopped
- 1 Tablespoon of olive oil
- 3 cloves of galic, minced
- 2 cans (28 oz.each) Italian crushed tomatoes
- 1 1/2 cups water
- 1/2 cup dry red wine
- 1 tablespoon sugar
- 1 tsp. dried basil
- 1 pkg. (16 oz) ziti pasta, preferably a whole grain
- 8 slices of low fat provolone cheese
- In a large cooking pot, sauté the onion in the olive oil until tender.
- Add the garlic and cook one minute longer.
- Stir in the tomatoes, water, wine, sugar and basil until hot.
- Remove the pot from the heat and stir in the uncooked ziti.
- Transfer the contents of the pot to a 13X9″ baking dish.
- Cover with foil or a lid and bake 1 hour at 350 degrees.
- Remove the cover, place the cheese on top and bake for an additional 4-6 minutes.
- Can be frozen and reheated easily.
Carol Early Cooney while not being a cook is a writer and property manager. If you would like to read more of her adventures with her husband’s diabetes, you can find them at The 9 Inch Plate She is also known as the Foot Blogger Chick, writing about foot issues in an informative, but lighthearted way. Catch up with her on Facebook and Twitter @9inchplate.
[box type=”download”] Carol is a delightful blogger who has a unique and fun way of looking at life’s obstacles. I met her through Wordsmith Studio where she is on the steering committee and does her best to herd the 200+ writer cats there. When I asked her to guest post about a vegetable, her first words were “I may not be the best person to ask…,” but as you can see, she did a great job of pulling together a veggie main dish. Do leave a comment below for big veggie wishes as she continues to learn about healthy eating. Thanks, Carol! ~Veggie Val[/box]
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