Monday, March 29, 2010

Pooh Sandwich

This is an actual cook book. Go ahead, Google it or look it up on Amazon. Who ever thought about the title probably didn't think that grown-ups would cringe at that though of cooking with poo. Euwwww. Anyhoo, this is an actual recipe from the book. Sorry this posting is lame but my life has been turned upside down by a 16+ pound baby and the only cooking I'm doing lately involves baby formula and purees of sweet potatoes and apple sauce.

INGREDIENTS (one serving)

  • 2 bread slices
  • Creamy peanut butter
  • Mini marshmallows

Spread each slice of bread with a thin layer of peanut butter. Sprinkle some mini marshmallows onto the peanut-buttered slices. Put the two slices together, and enjoy.

Wednesday, March 03, 2010

Spicy Jalapeno and Sausage Pasta Sauce

Well, the honeymoon is over. I went back to work on Monday after being on maternity leave for 5 months. And yes, it was hard not being with my baby. This past weekend I tried to do a lot of stuff with my baby like going to the zoo, hanging out at the park and I also cooked for myself because it seems that I barely cook anymore. I still love to cook, but being a single mom (while daddy is out to sea) with a baby that barely naps doesn't really give me the luxury to cook every day like I used to do.

I was perusing the web in search for an easy yet different pasta sauce and I found this recipe from Michael Chiarello--who I don't mind watching on TV once in-a-while. This is a pretty good sauce if you like spicy foods. I left the seed on one jalapeno and took out the seeds and ribs from the second one and it was still fiery, yet delicious. Also, I think any pasta will be great with this, but I sort of like penne rigatte with this sauce.

INGREDIENTS (8 servings)

  • 2 tablespoons extra-virgin olive oil
  • 1 pound spicy Italian sausage links
  • 1 tablespoon thinly sliced garlic
  • 2 jalapeno chiles, thinly sliced with seeds and ribs (remove the seeds and ribs if you don't want it spicy)
  • 1 cup lightly packed, torn fresh basil leaves
  • 1 (28-ounce) whole tomatoes, pureed with their juices
  • kosher salt
  • Freshly ground black pepper

Heat the oil in a large saucepan over high heat. Add the sausages and enough water to come about half way up the sausages. Cover, reduce the heat to medium low, and cook until done, about 10 minutes. Remove the lid and allow the water to evaporate. The sausages will then fry in their oil when water evaporates. Remove the sausages from the saucepan and drain them on paper towels. Remove all but 2 tablespoons of fat from the saucepan.

Add the sliced garlic and chiles and cook until the garlic begins to brown, about 1 minute, stirring occasionally. Add the basil and cook for 15 seconds, then add the tomato puree. Simmer the mixture for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.

Cut the sausage links in half lengthwise, then crosswise into 1/4-inch pieces, creating half-moons. Return the sausages to the saucepan and heat through. Serve over your favorite pasta.