Thursday Nights

If, like many people, you only go shopping once a week - on the weekends - then I think Thursday is the hardest to prepare for. Whatever you're planning to eat either has to be frozen (blah) or has been sitting in the fridge since Saturday/Sunday. Here's a meal that I cooked up that lasts pretty well, has a good balance of protein and veggies, is cheap, and takes about 30 minutes to make. Although I've been making this dish recently for 2 people (as this recipe is for) it is very easily doubled. There's one trick to ensuring the meat cooks well and you're ready in under 30: as you're thinking about getting started take the meat out of the fridge. Also, if this is the first time you've made sausage rounds with your hands, it's probably best not to start the water to boil until you've finished the step with the sausage links.

Is it still good? orechiette

1/2 lb orechiette (or linguine if you decide to go with the sausage balls instead of crumbled)

2-3 links hot italian sausage

1 small carton grape tomatoes

1/2 lb or more of fresh spinach (preferably baby)

1 red onion

3 cloves garlic

dash dried oregano

fresh parsley

olive oil

optional (i.e. will cost you a little more, but taste a lot better)

parmeggiano reggiano or percorino romano

goat cheese or feta

chicken broth

1. Take the sausage out of the fridge, and set a pot of water to boil on the stove.
2. Prep the sausage in a small bowl by squeezing out little rounds of sausage (any size you like, although I usually go with about 1/2 inch diameters)
3. Slice 2 of the cloves of garlic, mince 1 and set aside in small bowl/cup
4. slice in the onion into strips (about 1/8th inch thick)
5. crumble up any cheese and set aside
6. Have all your ingredients you need within reaching distance of the pan. For this dish, I would use my "chefs pan" - as described in one of the first posts - but any 12-inch saute will do, so long as it has a lid.
7. Drizzle a little oil in the pan (if not non-stick). Put the sliced garlic and when it starts to sizzle, add about half the onion. Wait until it sizzles. Add a little chicken broth if you're going to use it.
8. Add the sausage to the pan - should be about medium-high - and make sure the rounds are separated. If you decide to just get ground meat, make sure to break apart as it starts to cook.
9. Wait a few minutes and turn when it starts to brown. Add the oregano. Just when you no longer see pink on the outside, lower the flame to medium and cover. Add the pasta to the water.
10. When the pasta is about halfway done, add the spinach, tomatoes, minced garlic. Stir.
11. When the pasta is done, take it out, drain it, and add it to the pan. Mix in the cheese and drizzle a little extra virgin olive oil over to taste. Add fresh parlsey, chopped or whole.

Yum!

Pasta Primer

I have literally gone weeks when I have pasta for at least one meal a day consecutively. It's probably not the healthiest option, but what I quickly learned is that a well balanced fridge, freezer, and cabinet can turn the mundane into a rather impressive lunch/dinner/snack/?. I have a few guidelines that hopefully will help you the next time you're in a bind for a meal:

1) always keep at least half a pound of two different types of pasta around - preferably one long and thin shaped, and one different (like farfalle, penne, rigatoni, etc.)

2) keep a couple packs of frozen spinach in your freezer. Although I almost exclusively use fresh spinach, it's almost guaranteed to help if you don't have it on hand.

3) Keep a jar of simple tomato sauce around. Buying expensive stuff isn't worth it. You can very easily add some spice to a jar and make a very fine pasta sauce in a few minutes (recipe forthcoming).

4) always keep fresh garlic around. When you really run out of supplies, a little olive oil, garlic, pepper, and salt (and if you follow step 2, spinach) makes for a really good pasta actually.

5) try your best to keep parmeggiano or something like it around. even the simplest of recipes can be significantly improved with a little sprinkle of this potent yet flexible cheese.

6) if you do have some vegetables, think like the italians. Try not to overcook them, and don't necessarily mix them all together. When using mostly veggies, you want each one to keep it's texture and taste so that the dish is both diverse and dynamic. Adding veggies at different times helps (always add spinach last).

Mangia bene!

Penne with Spinach, Feta, and Pine Nuts

Inspired by flavors from the Mediterranean (mostly Greece and Italy), this dish works well for a crowd for lunch or dinner. It's incredibly cheap, flavorful, and healthy. If making for a big group, it's probably best to go with the frozen spinach, but for 2-3 people you should try to get fresh. Also, when toasting the pine nuts, make sure that the pan you're using is dry (preferably non-stick).

1 lb Penne

1/4 lb Feta (I like Bulgarian for cooking, mainly because it's a little less salty)

1 lb (or more) spinach

3 cloves garlic, sliced and minced (mixed)

handful of pine nuts

olive oil

salt

pepper

1. Heat a big pot of water on high, waiting for it to get to a rolling boil. Meanwhile....
2. heat a 12-inch non-stick skillet on low (no oil). You'll know it's ready if you can put your hand over the pan and feel a little heat. Add the pine nuts and swirl them around the pan, taking it off the heat source (you can turn off the flame if you want). You'll see some of the nuts turn a light brown color when they're done. Remove from the pan and set aside.
3. Check the water. If it's boiling, put the pasta in with a little salt. Bring back to a boil. Put the flame back on medium for the pan. Add the olive oil, and when you can really smell it (but before it starts smoking, add the sliced garlic). Cook for 1-2 minutes.
   
4. Add the spinach and stir. You'll know you've overcooked it if it looses it's green color and becomes more black. You'll want it to wilt but keep most of it's texture. (it also looses a fair amount of nutritional value if it's overcooked).
   
5. When the spinach is ready, and you've got about a minute before the pasta is done, put in the feta, minced garlic, and pepper. Add salt to taste (you probably won't need to add much because feta is pretty salty).
   
6. Drain the pasta and add to the spinach/feta mixture. Add the pine nuts. Serve!
7. Additionally, you can crumble on a little extra feta if you like it cheesy.