FALL COOKING： Roasted Cherry Tomato Casserole Recipe (Easy Home Cooking Meal Idea For Busy Weekdays)

Hey guys, welcome to the pantry living kitchen Stephanie here and today we're going to be making a meal that was actually

Recommended by a subscriber now if you'll remember back in the garden tour. I think it was the garden tour video

I talked about how many cherry tomatoes I had and having no idea what to do with them and that situation is not improving

So today we're going to be harvesting cherry tomatoes along with some other stuff out of the garden in order to make a roasted cherry

tomato pasta now as many of you know, I'm diabetic and Very very very carefully trying to watch what I am consuming as far as carbs are concerned. I am trying to

Fight this disease, I guess you could call it with food And so far I am pleased with the results but pasta, which is one of my all-time

Favorite foods is an absolute no-no for me now I will jump ahead here and say or I will reveal my secrets that

We have done this recipe already. We made it with regular pasta and I tested off the charts

I was over 11. It was bad So today we're doing it one more time because we're still in the experimental stage of figuring out what I can eat and we are

Trying chickpea pasta That's right. I Am very skeptical, but we're gonna give it a shot

Now the one thing it does say is that that is supposed to be better for me and we're also trying the reheat method

Where we cook it We allow it to cool and then we bring it back and we reheat it

Now the one thing that I have found with that is certain things seem to work really well

Potatoes if I eat potatoes reheated like in a stew or something like that that I can my body has absolutely no problem

I test perfect every time well, not perfect, but perfect in my books

but pasta rice It's not making a lot of difference whether I reheat it or not if I'm honest

So I'm very curious to see what we test at the end of this meal. This box here is

What is it here 227 grams. So basically the size of a macaroni cheese box, right Kraft dinner and

It is supposed to have 62 grams of carbs for half the package now once I take off the fibers

You're sitting at 55 grams and we're gonna be splitting this between four of us, which is why

We need to go out and harvest some cabbage because that is our trick we like to bulk out everything with things that are perfectly fine for me to eat like cabbage or bean sprouts or

Lettuce or kale things like that. So in this recipe We're going to be frying off some of that cabbage to mix in with the pasta

And I'm just gonna throw it all together in a pot Or in a casserole and we're gonna bake it with a little bit of cheese on top in the end

So first thing we need to do is go out and see how many cherry tomatoes we've got

We've got to get those in get them seasoned up with some basil and then roast them and once they're roasted

we'll then come back and kind of compile this into our casserole to do a final cook-off and

That all wonderful taste test Well, even though I'm out here to harvest tomatoes

You can see behind me. It looks like I need to harvest some noodle beans as well So we're gonna throw some beans into this too guys. Why not

That's how I like to cook when you have stuff fresh. You might as well use it

All right, so the recipe calls for 500 grams. I have no idea how much is 500 grams

Plus I've got all the greens in there But you can see it's a pretty big bowl and it's just about full and I didn't even get to the plant that we actually

Planted intentionally. This is just off of all these silly volunteers that keep coming from this cherry tomato

I'm trying to think gray sweet cherry. That's what they are. Gray sweet cherry tomato

amazing tomato but be prepared for what will happen because they'll be everywhere because

They drop all these little ones because you don't get to them all and then they just grow everywhere. So plenty of cherry tomatoes

I'm gonna stop there because I do have some Romas inside that if I'm short I can use those as well

I think it will work just fine to roast a Roma in with these cherry tomatoes

But I have a feeling that's gonna be 500 grams I'm still gonna take a little peek at the plant that I actually

Planted to see how many tomatoes are on it because I'm betting it's gonna be full too. It's actually not looking too terrible

There are a lot on there. Don't get me wrong, but I'm not gonna pick any from there today

They look so good. It is so humid out here. My hair is just going full

But look at this, oh my goodness, look at that Oh, I'm losing them getting past mid-september now and still harvesting tons and tons of noodle beans

I can't believe how much we've put into the freezer off of this one trellis behind me

It is wild some of these will be going into dinner, but I'm guessing we're gonna be filling another bag for the freezer

So now we need one last thing and that's a cabbage I already have a pepper inside from when I picked them the other day

So we're just gonna go get a cabbage from the other garden. I will bring it back here and I'll show you and

Then we'll get cooking. No, wait, we won't get cooking yet Because I still have to pick basil because there's basil in here and I love basil. So we're going for lots of it

All right So I harvested two cabbage as you can see one was a little bit worse for where it had to come out part of it

Had rotted and then I harvested another one that was quite in good shape

So hopefully this will give us enough for a few meals But I got to get it apart and clean it and see how that goes

But I'm thinking this one here is gonna be a beautiful one really nice not even really any bugs on it or anything

So super pleased with that. I'm not great at growing cabbage So this is pretty good for me

And while I was over there I raided the kale jungle as you can see

Lots of kale still growing in the garden and we desperately need to get a whole bunch frozen

But I'm still waiting on that new fridge in order to make that dream reality

But I did harvest a whole bunch here because we're gonna cut up this kale to go into this as well

Toss it all in with the pasta when it goes into bake. It's gonna be amazing and

Our basil I can't get over how beautiful my basil patch looks and I certainly don't want to waste all of this

But I've dehydrated more than I could possibly use probably in two or three years

So we're trying to find fresh ways to use it right now to get it eaten up

I've had it in salads things like that. It's been really really wonderful to have and

Worst case scenario. I'll chop it all down and I'll dehydrate it We're gonna get this all inside get it all washed up and then we'll bring it back

Alright, so we got those cherry tomatoes all cleaned up. You can see there in the bowl. That's the 500 grams

It's adequate but to be honest for feeding all four of us. I don't think it's enough now

What I did do was I took out the cherry tomatoes that weren't super ripe

I may have had enough if I had picked all ripe cherry tomatoes

But I didn't so we're gonna add a little bit of Roma tomato diced up into this and it's just gonna roast in the pan

Same as what those cherry tomatoes would have I am pretty sure it's going to still taste fantastic

So our next step is going to be to add olive oil

We want three maybe four tablespoons pending you want it to give it a really good coating and then we're going to chop up some

Of that basil and throw it in there some salt pepper. Anyways, I'll go through it as I put it all in the bowl

Alright, so to these tomatoes, we're going to add about three tablespoons of olive oil

One teaspoon of garlic powder You could use fresh garlic as well one teaspoon of dried oregano

Ten to fifteen fresh basil leaves all chopped up and again, you could use dried here

Half a teaspoon of black pepper Quarter teaspoon of salt Oh oven's ready

And Instead of the one teaspoon of sugar that it calls for we're just going to use a little

Smidgen of our green stevia powder. This is just ground up dried stevia

Now we're just going to get that mixed up. Make sure it's nicely covered with oil, which it looks good

Beautiful oh gosh, it smells so good And now we're just going to put that into our little casserole dish so that it could go into the oven

We're at 350 degrees and we're gonna roast that for about 30 minutes or until they kind of start to

Bubble up on top and now while those tomatoes are roasting We're gonna get everything else cut up that needs to go into this casserole

I'm going to be adding cabbage, which I'm gonna fry in my wok first

So let's get going on that while this is in the oven All right, so it's time to get the rest of the stuff in the pot. Now. This is one of my classic meals

I just throw stuff in whatever we've got and tonight We're using peppers, noodle beans, kale, and then that cabbage like I mentioned to add to our pasta in the first place

So it may not be how you'd cook it You could also just make extra pasta and throw this all together

But as I've said we are watching our carb intake on that so that is why we're kind of bulking it out with vegetables

But the one thing I would definitely do is toss it with the kale, which is what my subscriber recommended

And it is amazing the flavor you get with that. So we're gonna get everything into the pot

So we're gonna start with the cabbage in the pot fry that off a bit because I like to make sure that's good and cooked

Before I add everything else because the other stuff's gonna bake a bit in the oven as well

So we're gonna get the cabbage in then I'll bung everything else in here add our noodles

And we're also going to be using chicken in this meal And then by that time our tomato our roasted tomato sauce should be all finished and we'll get that in the pot as well with

all the rest of that basil and then Hopefully take it off

It looks so pretty and the one thing I do have to say is fresh cabbage is like a different ballgame

I mean, I just went and picked this and the wonderful smell from it. It's just fantastic

We're pretty much ready for our kale and our chicken now the one thing I will say is my chicken is already pre-cooked

That is one of our textbook moves We usually cook in bulk and then I either freeze or I can it or something like that afterwards

So this is already cooked up. So we're gonna just kind of put it into the casserole at the end

Fresh kale going in We're Getting a lot of brassicas in this meal comes our chicken you'll notice that our chicken looks black

This is because it's from silky chickens, which have a black pigment to their skin, which is kind of interesting

It's still a little frozen but that's okay All right So I've transferred everything to my crock pot so that we can get this into the oven plus it was burning in the wok

So there is our veggie mix And look at this gorgeous Roasted tomato sauce here. I'm excited to get that in there and burst all those tomatoes open

Although the idea of roasting them is that they burst open and you can see there that they did so that's fantastic

And there I have my cooled down pasta. So Let's put it together

So first thing gonna do is get my cast in here to be honest this packet cooked up to be more than I thought

It was going to which is nice not saying I love the taste or texture but

Stir that in a little bit. So we're gonna put a third of a cup of Parmesan cheese in there

Break that one up though Lovely get our oven back on Already up to temperature. Here we go

All this wonderful sauce in here Look at that. It's so pretty and looks so healthy

Now we're just gonna put a little sprinkle of cheddar cheese on top and into the oven

It'll go for about 20 minutes to bake off Here we go all baked up and ready for some taste testing. It looks so

Incredible and I wish you could smell it Yum. Yum. Yum. Look at that

So tasty. It looks a little bit warm, but I'm still gonna give it a try for you guys

still not convinced on these chickpea noodles, but Actually, not bad not bad at all so

Definitely going to enjoy this meal and I'll come back with a test to see how

Much this affects my blood sugars in two hours. All right guys moment of truth. It's time to test

see if I'm allowed to eat that pasta see if Reheating it a second time made any sort of difference. I am going to say I will be hate this

I'll be skeptical But let's have a look-see Watch with me. Oh, don't be bad 8.4. That's actually not bad

I'll take it that's surprising actually and like I said last time having regular pasta

I was over an 11 so there could be some truth to it We also did I'm gonna say it

It wasn't a full serving because It was already Split between four of us and we didn't eat it all

We ended up a little bit left over for James to take for school tomorrow. So

kind of a fifth of No, a Fifth of the box. I don't know how that works out exactly

That's a little less than half of a serving each So an 8.4 is not too bad still not to the 7.8 that I should be

But that's actually really exciting because that means it could work. So we're gonna keep playing around with this and I'm gonna keep

informing you guys how I'm doing with some of these meals that we're experimenting with because

That's one thing I will admit. We're finding it hard researching out there

What is our food? What are our food options are my food options and unfortunately everybody else has to eat like me because I have no willpower

so either way super pleased with that and Super pleased with that meal in general. That's the second time. We've had it now this time obviously with not spaghetti

So stay tuned and we will see what we get up to for some meals in the future