Rania’s Recipes: Rigatoni With Tomato Pesto Sauce & Greek Meat Potato Casserole (Part 1)

WE'RE BACK HERE IN THE KITCHEN AND HAVE MORE QUICK AND EASY MEALS TO MAKE TONIGHT EASY TODAY IS ALL ABOUT CARBS

THAT'S GOOD FOR ME I AM ALL ABOUT THAT ISN'T THIS THE WEEKEND OF THE MARATHON? YES, IT'S PERFECT IF YOU'RE A RUNNER, AND I'M NOT, DON'T YOU HAVE TO LOAD UP ON THE CARBS? YEAH, I THINK THAT'S WHAT THEY SAY

THAT'S WHAT THEY SAY FOR THE MARATHON RUNNERS — THAT'S ALL THAT I CAN DO FOR YOU FIRST THINGS FIRST, WE'RE MAKING TWO RECIPES THE RECIPE IS A GREEK POTATO CASSEROLE YUM

THIS IS MADE WITH EGGPLANT, BUT MY MOM USED TO MAKE IT WITH POTATO EX-OES AND EGGPLANT THEN I'M DOING A GOOD OLD PASTA FIRST I'M GOING GET THE PASTA WATER BOILING DO NOT LAUGH, BUT WHEN YOU SALT THE WATER, THEY SAY IT SHOULD TASTE LIKE THE OCEAN THAT'S HOW SALTY? THAT'S WHAT THEY SAY TO DO

WHY IS THAT? IT WON'T MAKE IT SALTY BELIEVE IT OR NOT IT JUST DOES WHAT IT'S SUPPOSED TO BE I NEED TO GO AHEAD AND GET THE PASTA COOKING I AM GOING TO PUT THE LID ON I TURNED THE HEAT ON, AND IT'S RIGATONI

WE'RE GOING TO LET THAT GO FOR A LITTLE BIT, AND WE'RE GOING TO FOCUS ON THE GREEK MEAT CASSEROLE SO AS ALWAYS TO GET STARTED, WE WANT TO SAUTI THE ONIONS WE DO THAT UNTIL THEY'RE SLIGHTLY GOLDEN THEN WE ADD THE GARLIC I FEEL LIKE I AM SO REDUNDANT BECAUSE I SEE THIS ALL OF THE TIME

THE GARLIC HAS TO GO IN AFTER THE ONIONS ARE COOKED BECAUSE IT WILL BURN IT'S VERY BITTER AND HAS A FOUL TASTE TO IT WHEN BURNT WHEN YOU PUT IT IN, AND JUST LET IT DO IT'S THING AND COOK, IT'S SWEETER IT'S THEN NOT AS STRONG I LOVE THE SMELL

I LOVE THE SMELL, TOO I LOVE THAT TOO, TOO [ LAUGHTER ] THE NEXT THING IS ADD IN ONE POUND OF GROUND BEEF T IDEA IS TO BREAK UP THE BEEF I USE THAT 97% LEAN

YEAH THAT'S WHAT WE USE TOO I DO THAT, AND YOU CAN USE BISON I KNOW THAT PEOPLE LIKE TO USE TURKEY MEAT FOR THINGS YEAH, YOU COULD

YOU CAN USE PORK OR A MIXTURE THEREOF BISON IS VERY LEAN REALLY? YEAH, IT'S MUCH HEALTHIER THAN GOOD OLD GROUND PAVEMENT I'M JUST USING THE GROUND BEEF TODAY IT'S EXPENSIVE BY THE WAY THAT'S THE PROBLEM

THE IDEA IS DO YOU SEE HOW I'M REALLY BREAKING THIS UP? THAT'S CRITICAL TO THE RECIPE I AM GOING TO FOCUS ON THE RECIPE WE'RE GOING TO ADD THIS AND IT'S SWEET PAPRIKA THEN THE SAUCE HAS TO COOK BEFORE WE COMPLETE THE RECIPE I THOUGHT ONCE WE COME BACK ON THE SECOND SEGMENT, WE WILL PUT THIS TOGETHER

FIRST, I AM GOING TO PUT IT ALL TOGETHER BEFORE WE GO ON A COMMERCIAL BREAK LOOK HOW BEAUTIFUL THIS LOOKS YEAH, I THINK SO TOO LET ME EXPLAIN TO YOU WHAT I HAVE HERE THESE ARE JUST REGULAR GOOD OLD POTATOES THAT YOU FEEL AND CUT IN TO CHUNKS

THEN I HAVE CARROTS WHAT I WANT TO DO HERE IS TAKE SOME OF THIS AND SPRINKLE THAT ON THE TOP I WANT TO TAKE THE ALL SPICE AND SPRINKLE THAT ON YOU CAN SEE A LOT OF WONDERFUL WARM I DO NOT EAT MEAT

I DON'T KNOW IF YOU KNEW THAT, BUT MY HUSBAND DOES I FEEL BAD FOR HIM JUST BECAUSE I DO NOT EAT MEAT — MY MOM IS IN THE SAME BOAT I HAVE TO MAKE THINGS THAT THE KIDS ENJOY AND STEVE, TOO THIS IS BECAUSE IT'S SO EASY

THERE'S MORE TO THIS NOW WE'RE GOING ADD IN HERE JUST ENOUGH WATER TO GO AHEAD AND ALLOW THESE VEGETABLES ONCE WE PUT THE SAUCE ON TO STEAM THEN WE'RE GOING TO ADD SOME SALT OKAY BE GENEROUS

SOME PEPPER THAT WE'RE GOING ADD IN HERE, TOO OUR MEAT LOOKS TO BE PRETTY BROWN AT THIS POINT THE NEXT THING IS I'M GOING ADD THE SPICES TO THIS THIS IS ALL THE SAME YOU DON'T WANT TO USE A HOT ONE

YOU WANT TO USE THE — SWEET

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