cooking

Simple Spaghetti

Spaghetti Sauce lowrezI don’t always cook complicated dishes. Like the Yakiniku-Glazed Eggplant with Shishito Peppers and Ginger-Lime Cashews I made yesterday.  Sometimes I’m in a hurry or just don’t feel like taking the time. On days like that I usually make a version of spaghetti.

I’ve always liked spaghetti. My base sauce has

Ingredients for my base sauce

  • Crushed Tomatoes.
  • Sugar
  • Flaked Red Pepper.
  • Garlic
  • Red Wine.
  • Olive Oil.
  • Salt and Pepper.

That is my base sauce but often I’ll just look in the refrigerator or pantry and add something that I think will be good. Adding wilted spinach or mushrooms makes a good sauce. Lately I’m using sautéed Summer Squash a lot of the time.

Pasta

Dry Angel Hair Pasta lowrez

Most of the time I prefer Angel Hair Pasta. My pantry is full of it. But there are dozens of shapes.

If the sauce I make is thick I’ll use shells or some other shape.

Boiling Angel Hair lowrez

Something I’ve discovered recently by cooking my pasta in a small strainer in a small pot I’ll have the perfect amount for one person.

Spaghetti In Bowl lowrez

Transfer the pasta to a bowl, add some of the sauce, then top with some grated cheese. Then a glass of wine if you aren’t driving and you have a nice quick lunch.

cooking, ethical food, food, healthy eating

Spanish-Style Eggs with Summer Squash, and Piquillo Peppers

Spanish-Style Eggs in pan v1 lowrez

2-Cage-free Farm Eggs
1-Baguette
2-Clove Garlic
4 oz. Sweet Peppers
1-Summer Squash
1-Yellow Onion
½ lb. Yukon Gold Potato’s
2 oz. Roasted Piquillo Peppers
2 Tbs. Tomato Paste
2-Tbs. Sherry Vinegar

Mise en place

Medium slice the potatoes.
Fine slice the Squash.
Peel and fine slice the onion then break each slice into onion strings.
Cut off the sweet pepper stems remove the seeds and finely slice.
Roughly chop the Piquillo Peppers.
Peel and finely slice the Garlic.
Roughly chop the Parsley including the stems.

Cooking

Heat 1 Tbs. Olive Oil in nonstick oven safe pan. If your pan is not oven safe you will have to finish the vegetables in a baking dish. Cook the Potato rounds for 9 minutes.

Add the Sweet Peppers, Squash, and Onions to the pan and for 4 minutes and stir often.

Add the Tomato Paste and stir constantly for 2 minutes.

Add the Piquillo Peppers, Vinegar, Garlic, and ¼ cup of water. Season with Salt and Pepper cook 2 minutes. Then turn off the stove.

Spanish-Style Eggs in pan v1 lowrezIf your pan is not oven save transfer the cooked vegetables to a baking dish. Make 2 wells in the vegetables then crack an egg into each well. Season with Salt and Pepper. Then bake for 5 minutes in a 450 degree oven and you will end up with this.

 

 

 

Toast the Baguette Rounds slices for 8 minutes in the 450 degree oven.

Plated Sp-Style Eggs lowreThere is enough for two servings.

cooking, food

Seared Chicken and Tomatillo Salsa with Sweet Corn and Rice

cooked meal lowrez

Ingrediants lowrezMise en place
Boneless Skinless Chicken Breasts
Long Grain White Rice
Tomatillos medium dice
Fresh Corn cut off the cob
Scallions finely chopped
Cubanella pepper
Summer Squash
Golden Raisins
Rice Vinegar
Sugar

Cook rice then add raisins and one Tbls vinegar after the rice is cooked.

Make Tomatillo Salsa of diced tomatillo, sugar and one Tbls vinegar let marinate while you cook the rest of the meal.

Sear the chicken three minutes per side.

Combine corn, diced pepper, thinly slice squash, and scallions.  Cook 3 minutes in the same pan you seared the chicken scraping up any fond.

cooked meal lowrezPlate the dish with roughly cut chicken, rice and cooked vegetables and top chicken with tomatillo salsa.

cooking, food

Shrimp Rolls with Quick Pickles and Sweet Potato’s

Shrimp Rolls2] liqrezShrimp
Dog Buns split on top
Garlic
Kirby Cucumber
Red Fresno Peppers (These are VERY spicy be careful.)
Lemon
Sweet Potatoes
Celery
Dill
Sugar
White Wine Vinegar
Creamy Mustard Sauce

  • Bake Sweet Potatoes 475 degrees 25 Minutes.

    Peel then gently smash the Garlic.

    Juice the Lemon.

    Half then quarter the Cucumber.

    Slice the Celery.

    Cutoff the stem end of the pepper, remove the ribs and seeds. Wash the cutting board and your hands immediately after handling the pepper.

Combine and bring to a boil ¼ cup or water, sugar, garlic, dill, and salt. Then add the cucumber stir and turn off the heat. Leave it at least ten minutes. I just let it cool while I did everything else.

Rinse the Shrimp pat dry, salt, and pepper then cook with 2 teaspoons of olive oil for 3 minutes.

Toast the Hot Dog Buns.

Transfer the cooked Shrimp to a bowl containing the Celery, Creamy Mustard, Lemon Juice, and as much of the Pepper as you’d like. Remember the pepper is very spicy. (I personally used only four small pieces.) Mix gently then spoon into the Hot Dog Buns.

Discard the liquid, and all the spices from the pickles.