“3 Little Tin Foil Pastas” By Kerin B

Food has become a part of my self-care ritual. Eating the right foods, especially healthy foods, boost my overall mood. Becoming a vegetarian was a great way to implement this ritual into my self-care routine because it ensures I will stay healthy (For the most part) and happy. With the help of a little research about what kinds of food I am putting into my body, I understood more and more about what food can actually do for you. This encouraged me to come up with recipes that could alter my well being. I experimented with my favorite kind of food and came up with this delicious recipe.
Ingredients:

1. Butterfly Pasta (Preferably 1 bag)
   
2. water
   
3. Mozzarella
   
4. Parmesan
   
5. 2 sticks of Carrot (depending on the size of carrot)
   
6. 1 bunch of Broccoli
   
7. 2 Tomatoes
   
8. Fresh Basil
   
9. 1 Purple Onion ( purple onions add color)
   
10. Peppers (Green, Red,Yellow, Orange)
    
11. 1 bunch of Cilantro
    
12. 2 heads of Garlic
    
13. Olive Oil
    
14. Oregano
    
15. Salt
    
16. cyan
    
17. Black Pepper
    
18. 1 Lemon
    *Sauces made are handmade spicy marinara and vegan tomato*
    

Materials:

1. Big Glass Bowl (Suitable for baking)
   
2. Bowls ( to hold Veggies)
   
3. Skillet (X2)
   
4. Spoon
   
5. Pot ( this includes a lid for the pot)
   
6. Sharp Knife
   
7. Cutting Board
   

8. Pasta Noodle spoon
   
9. Strainer
   
10. Tin Foil
    
11. Oven Mitts
    
12. Cheese Grater
    

Instructions:
Begin with pouring water into a pot reaching the halfway mark on high heat. Place this pot onto one of the back burners and add some salt to the water. Not only does this add flavor but it helps the water to boil.The water should bowl within about ten minutes. Now set the oven on 350. Proceed by grabbing a cutting board, a sharp knife, and vegetables (carrots, broccoli, peppers, onion, garlic, cilantro, tomatoes). Take a sharp knife cut a lemon in half and cut the peppers, tomatoes, and carrots into smaller pieces (there will be extra peppers place those in a zip lock baggie for next time). With the same knife cut the stem of the broccoli and cilantro off. It's important to to cut the garlic and onion last so that the smell of them don't get onto the other vegetables. A quick tip to get the exterior shell of the garlic off is to take the garlic, lay it as flat as possible, take the knife, lay it flat onto off the garlic and press down hard on it until you hear a crack. When you begin to pick the shell of you will see that it comes off quite easy. Finish this process off by cutting up the garlic into smaller pieces and don't forget about the onion. Set aside the vegetables into their own bowls. Now take the cheese grater and grate the parmesan cheese (just cut the mozzarella cheese into slices). The extra cheese can be put into a zip lock baggie and stored for later. By this time the water should be done boiling so put the heat on low, add the butterfly pasta to the water, cover it with a top, and let it sit for another ten minutes. Next grab two skillets, a spoon, half of the cut up garlic, and half of the tomatoes, salt, pepper, fresh basil, olive oil, oregano, and cyan. Place both skillets onto the front burners with medium heat. Take half of the tomatoes you already took half off and place those half into one skillet and the other half into the other skillet. Do the same for the cut up pieces of garlic you already took half of. Pour in two tablespoons of olive oil, a pinch of salt and pepper, fresh basil (as much as your hearts desire), and a dash of oregano into one skillet (MIX WELL). Replicate this into the second skillet but also add cyan (MIX WELL). While that simmers strain the pasta and set it aside by placing it back into the pot it was boiled in. Grab the tin foil and glass bowl. With the tin foil you will be making bowls for the pasta to sit in and bake. Make sure that you make three bowls and an extra set of tin foil wrapped around those bowls. Complete this task by placing each bowl into the bigger glass bowl. This allows the pasta to sit properly in the bowls. Now take the butterfly pasta separate an even amount into the three tin foil bowls. In one tin foil on top of the pasta place carrots and broccoli, add one of the two sauces made, and a choice of parmesan or mozzarella cheese. Within the second tin foil bowl place all four different colored peppers on top of the pasta, add one of the two sauces made, and a choice of parmesan or mozzarella cheese. For the last tin foil bowl, add garlic and onions, add one of the two sauces made, and a choice of parmesan or mozzarella cheese. To conclude place the glass bowl into

the oven for 25 minutes to allow the cheeses on top to melt and for the vegetables to cook. Take the bowl out of the oven after the 25 minuets has passed using an oven mitt and add cilantro and lemon on whichever pasta (s) you choose to give it a little kick. Enjoy!