Posts tagged ‘pasta’

22.11.2011

Tomato Sauce Challenge 1: Pasta & Sauce and Spinach & Pomegranate Salad

by marilynk

Ok, so this is the expected way to use the sauce, but I do love my pasta. And this is a great Meatless Monday option if you do that at your house. I did round-out the meal with a salad, so I did do some recipe-writing for all of you!

I took it easy for the first one.

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27.07.2011

Last Night’s Dinner: Pasta with Mushroom & Peppercorn Infused Alfredo

by marilynk

I promise that not all of my recipes will be pasta, but it is a go-to meal for me finishing things up. This week I had just a few mushrooms left from my market purchases from the weekend before last. They were kinda dry and not very appetizing to eat as themselves, but I thought that they’d provide nice flavour for a sauce. This recipe made enough for me to eat tonight and have two servings-worth of leftovers. And I remembered to take pictures of the finished product!

Ingredients:

  • 1 medium onion
  • handful of dryish mushrooms (from Mo-Na Foods)
  • 1 Tbsp black peppercorns
  • 2 cups milk (this is a guess…I just used what I had left!)
  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup parmesan cheese, grated
  • whole wheat spaghetti

Boil water for the pasta and cook according to package directions. Meanwhile, peel the onion and cut it in half. Wash the mushrooms*. Put the onion, mushrooms, and peppercorns into a saucepan and cover with the milk. Bring to a simmer and cook on low heat until reduced by half. Strain the flavoured milk back into your measuring cup. After you’ve added the pasta to the water, melt the butter in the saucepan and once melted, add the flour to make a roux (stir with a whisk to avoid lumps). Add the milk back to the saucepan stirring constantly. Add the cheese & stir to combine. Drain the pasta & toss with the sauce. Plate & add fresh ground pepper. I had mine with a simple salad of sliced tomatoes and cucumbers seasoned with salt and pepper.

It turned out pretty tasty!

*Some people think you shouldn’t wash mushrooms and only clean them by brushing. I believe what Alton Brown tells me and will continue to wash mine! 🙂

23.07.2011

Last Night’s Dinner: Pasta with Elk Sausage and Spinach

by marilynk

I like to shop local, so wherever possible I’ll be including locally purchased ingredients and I’ll try to list the seller. I’ll also likely be exploring food triggers, so don’t be surprised if the recipes vary wildly or start eliminating foods completely. So far the only triggers I’ve found have been processed foods, so I’m cooking for myself as much as possible (which also helps with the jobless budgeting).

Ok, now for the recipe (sorry, forgot to take a photo of this one). This is a super simple dinner-for-one that let me use  up some leftover items in the fridge.

Ingredients:

  • 1 leftover elk bratwurst* (from Amberlane Elk), sliced
  • 1 handful spinach (from Riverbend Gardens), rinsed
  • leftover whole wheat spaghetti noodles
  • olive oil
  • red pepper flakes
  • salt
  • pepper

Heat the olive oil in a cast iron skillet on medium heat. Cook the spinach until bright green and slightly wilted. Season with salt, pepper, and red pepper flakes. Add the sliced sausages and cook until heated through. Add the leftover spaghetti noodles and heat through. Plate & add fresh ground pepper & grated parmesan. Enjoy!

*I had pan-fried the sausages earlier in the week, but grilled would be very delicious too. You could use any kind of sausage for this meal.