Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Cheap and quick-just like you like it. June 24, 2009

Filed under: food,recipes — Mox. @ 5:52 am
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So I FINALLY got all registered for school for this semester-I’m going to be doing full time (12 credit hours) for Fall 2009, starting in August, and with working full time, it should be interesting. I promise I’ll try my best to not abandon you, oh loyal reader! In the meantime, I’m also going to try to keep cooking tasty meals even though I’m going to be exhausted. This one is definitely one that fits the bill-plus, it’s approximately $1.91 per serving, according to the calculation by Woman’s Day (where this recipe is adapted from).

Bow Ties with Spinach & Cherry Tomatoes

-12 oz bow-tie (farfalle) pasta (I used 16 oz because I couldn’t see the sense in keeping back 4 oz of the box I found, and I knew J would eat it)
-3 Tbs extra-virgin olive oil
-1 Tbs minced garlic (about 2 to 3 medium-sized cloves)
-1 (9 or 10 oz) bag spinach, tough stems removed if still attached and leaves torn bite size (in the 9 oz bag I purchased, they were already bite size-not much bigger than baby spinach)
-1/2 tsp each salt and pepper, divided
-1 pt cherry or grape (which I used) tomatoes, halved

1. Cook pasta according to package directions. Drain and transfer to a large bowl; set aside.
2. Meanwhile, heat 1 Tbs of the oil in a skillet over medium heat. Add half the garlic; cook 30 seconds. Add half the spinach and 1/4 tsp each salt and pepper; saute 1 minute, or until spinach wilts. Add remaining spinach and cook until wilted.
3. Add remaining 2 Tbs oil and rest of garlic to skillet. Cook 30 seconds. Add tomatoes and remaining 1/4 tsp salt and pepper. Cook 1 to 2 minutes, or until tomatoes release their juices. Add to bowl with pasta. Toss to combine.

This is the way I made it, at least. In the original recipe, after you are done cooking the spinach (after “cook until wilted”), you are supposed to add it to the bowl with the pasta. I did not do this-I left it in there while I was cooking the tomatoes. I also did not “transfer to a large bowl”-I put the pasta back in the emptied pot it had cooked in-what’s the point of dirtying up an extra dish when J won’t care about presentation as long as it tastes good? This was SO delicious and garlicy and tomatoey and really a wonderful summer dish. You should go make it-NOW! Or, you know, later.

 

Hold the whole wheat, please. June 16, 2008

Filed under: food,Light,recipes — Mox. @ 8:01 pm
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I suppose you can classify whole wheat pasta along side with eggplant-one of those things that I pretty much hated upon encountering it, but may give it a chance again if it gives me a really really good reason to. However, J doesn’t like the stuff, so it may be a while. That being said, I made this dish without whole wheat pasta. Sorry-the last time I tried it it was grainy and weird and corrugated cardboard would have tasted better.

Whole Wheat Penne with Broccoli & Sausage
Total time 25 minutes 4 servings

-12 oz penne pasta (whole wheat if you so choose)
-1 lg bunch broccoli, cut into florets
-12 oz hot Italian turkey sausage
-1 pt grape tomatoes, each cut in half
-1/2 c loosely packed fresh basil, chopped
-1/4 c freshly grated Pecorino Romano cheese (or Italian Blend containing Romano)

1. Heat stockpot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 c cooking water; drain pasta and broccoli (feel free to allow the remaining pasta water to cool and then pour on your lawn or plants).

2. Meanwhile, thinly slice sausage on the diagonal. In a large nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.

3. Stir pasta, broccoli, and 1/4 c pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.
This recipe was adapted from a Family Circle magazine recipe.

This past week was “use what’s in the freezer/pantry because we’re broke” week, so there were various substitutions. That’s also another reason for not using whole wheat pasta-didn’t have it. In the place of the hot Italian turkey sausage, we had some turkey brats. I really liked this dish-even J liked it (which surprised me-sometimes he gets weird about pastas without outright sauces). I didn’t feel like a fatass after eating it, either.

As I’ve said before, my skillet is very small. At the point where it tells you to stir everything into the skillet, I stirred it into the stock pot I had used for cooking the pasta. Also, every time that I use just the florets of the broccoli, I trim the stalks/stems and slice them thinly for a marvelous and interesting looking addition to stir fry-the cross sections of the large part of the stem have the most interesting shape.

 

Spicy and yum. January 31, 2008

Filed under: food,recipes — Mox. @ 11:47 pm
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 Sweet-Spicy Cucumbers over Tomatoes
-2 c. thinly sliced picking cucumbers (about 2 cucumbers)
-1 c. thinly sliced Vidalia or other sweet onion
-1/2 c. cider vinegar
-1/4 c. sugar
-1/2 tsp. salt
-1/2 tsp. mustard seeds
-4 garlic cloves, minced
-2 whole dried red chiles
-16 (1/4″ thick) slices tomato
-1/8 tsp. salt
-1/8 tsp. freshly ground black pepper

    Arrange half of cucumber in a 9″ pie plate. Top with half of the onion. Repeat procedure with remaining cucumber and onion.
   Combine vinegar and next 5 ingredients (vinegar through chiles) in a small saucepan. Bring to a boil, cook 1 minute or until sugar dissolves, stirring occasionally. Pour hot vinegar mixture over cucumber mixture. Cover and marinate in refrigerator 1 to 4 days.
    Arrange tomato slices on a platter; sprinkle evenly with 1/8 tsp. salt and black pepper. Remove cucumber mixture from marinade with a slotted spoon; arrange over tomato slices. Yield: 8 servings (serving size: 2 tomato slices and about 1/3 c. cucumber mixture)

*Notes on this recipe: I did not use pickling cucumbers. I also forgot to get chiles when I went to the store, so I substituted a couple of shakes of crushed red pepper. I would recommend using smaller tomatoes, like Roma or something around that size unless you really really like tomatoes (I felt the larger ones I used were on the border of too-muchery). I let it marinate for 2 days in an 8″ cake pan covered with foil because my pie pan was occupied. The onions would do nicely sliced into thin rings.

This was spicy and crisp and totally delicious!