When I went to Arkansas last weekend, my parents took me out to eat at one of my favorite places. Michelangelo's in Conway is a fantastic local Italian restaurant. One of the best things I've had there is the Penne Arrabiata. Arrabiata is a spicy tomato sauce - right up my alley. It's actually quite simple. I analyzed the sauce the best I could in hopes of trying to recreate it at home. I have to say - mine was pretty darn good, but I think they still have me beat.
This was my version.
Ingredients
- couple tbsp olive oil
- 2 lg cans crushed tomatoes
- 1 onion, chopped
- 10 cloves garlic, chopped (Yes ten - just do it.)
- 2 tbsp butter
- 1 tbsp tomato paste
- about 1-2 tbsp red wine vinegar
- about 1-2 tbsp balsamic vinegar
- 1/2 cup or so fresh grated Parmesan cheese
- 1-2 tbsp red pepper flakes
- salt
- lots of freshly cracked black pepper
- few leaves of fresh basil
This actually made quite a bit of sauce, so I used what I wanted and will freeze the rest for later.
Chop the onion, garlic cloves, and basil.
Heat the olive oil in the pan over med-high heat. When hot, throw in the onion. Season with salt and lots of cracked pepper.
After a couple minutes, add the garlic.
So I also threw in a couple tablespoons of butter...But who has to know?
Let this cook for a couple minutes. Your house will smell incredible.
Then add the crushed tomatoes, tomato paste, red wine vinegar, red pepper, and more salt and pepper.
If you don't like things too spicy then just add a little at a time until it reaches a tolerable spice level for you. For me, I can't hardly add enough.
Now for what I thought might be the restaurant's secret - Parmesan! - cooked right into the sauce. The restaurant's had this great extra tang to it that I couldn't quite place. Still not sure if it was Parmesan, but either way, it was tasty. I grated about half a cup - probably more - into the sauce and stirred it in.
(I had already stirred some into the sauce - just in case you were questioning my measuring skills. Shame on you.)
Let this simmer together for about 25-30 minutes at low heat.
I then added the balsamic vinegar. I use this a lot. I find it works great to add a little touch of sweetness and depth.
Then throw in the basil.
Why is this picture so dark?
Don't forget to save a little liquid from the pasta water! I topped mine off with some other chopped fresh herbs I'm growing - thyme, rosemary, and oregano. And of course, a little more grated cheese on top wouldn't have been a bad idea either...
Simple, but so satisfying.
Yesterday wasn't the greatest day. Today isn't so fabulous either. When I feel blue, there is nothing like a prissy, fuzzy, stubborn little tabby and his fat, cuddly side-kick to make me feel better.
This is Milo. I felt bad leaving him out of the first post. He was here first after all.
He's fat. He's loud. He's needy. And man does he love treats. He can hear a yogurt container open from 3 miles away. He is also the best lap kitty ever.
This is what he does when he's not munching.
This is Nacho as a little kitten. This is before he went psycho. Best thing Brian ever brought home without asking me. Who could turn that down?
He looks kind of like an alien in this one. Perhaps that should of been a clue.
Milo was less than thrilled when we brought this brat into his life.
I'll get you fat kitty! You'll never know what hit you!
But they eventually made friends.
At some point along the way, Nacho went crazy. Are we bad parents?
No, seriously - he's kinda nuts. Proof: http://www.facebook.com/video/video.php?v=10150467067030357&comments&set=t.1482161918&type=1
It's OK though. He loves me.
And look, he can even smile.
Ah. I feel better already.
Ok, Ok. I promise not to make whole posts of my cats too often.
Maybe.
But here's one for the road.
Update:
Over the past year or two I have been learning a lot about genetically
modified organisms (GMOs) in our food supply that is concerning to me.
Therefore, I can no longer support companies, such as Morningstar, that
openly admit to using GMO ingredients in their products. I am currently
looking for suitable substitutes to use in recipes like the one below.
For more information on GMOs and alternatives to purchase, please check
out Non-GMO Project.
I left for Little Rock Thursday and didn't come back til Sunday. There wasn't any reliable internet so this is the first time I've had a chance to post since then. I had a lovely time seeing my family and awesome Little Rock friends that I miss terribly.
Tonight I really had a craving for fajitas. They are so easy and relatively fast to make, but taste so delightful. The beauty of fajitas is that you can throw in whatever you like and then top it with an abundance of different things - from the usual to the exotic. The possibilities are endless...
Here's what I used for a pretty basic version:
- 1 onion, sliced into thin strips
- 1 bell pepper, sliced into thin strips
- 2 zucchini, chopped into half moons
- 2 tomatoes, also sliced into thin(ish) strips
- 1 package Morningstar Chicken Strips
- 4-5 cloves garlic, minced
- salt and pepper
- about 2 tbsp liquid smoke
- a little more than a tbsp cumin
- Cajun seasoning
- For toppings: chopped cilantro, sour cream, jalapenos (I can't find the accent mark function!), and perhaps your favorite salsa
First, chop up all the vegetables.
Heat some oil in a decent size skillet over med-high heat. When nice and hot, throw in the onions and the peppers. I usually go ahead and season these with a little salt and pepper.
After about 5 minutes of cooking down the onions and peppers add the "chicken". You could easily leave this out or swap it with your meat substitute of choice. I know many of you meat-eaters are currently making all kinds of awful gagging sounds. Give me a break - you could always add real chicken.
Then add the zucchini, garlic, and cumin. Garlic doesn't take as long as onions to cook so if you throw it in first, it might burn. I also season again with a little more salt and pepper. I like adding flavor to each layer - but go easy.
When the zucchini is tender, but not mushy,
throw in the tomatoes. Also add the liquid smoke. I've never used this before but it added a great flavor. Don't skip it. I'll definitely use it again.
Turn down the heat a little and let this simmer together for a few minutes. Taste a bit to see what else it needs then adjust to your liking. I threw in a wee bit of Cajun seasoning. I wish I'd thrown in a wee bit more.
Fill the tortillas of your choice (I personally like the whole wheat Carb Balance tortillas) with the mixture then top it off with whatever sounds good. I love fresh cilantro, but if you are one of those poor, weird souls for which it tastes like soap, I'll shed a little tear for your great misfortune in life.
I also can't get enough jalapenos; I would put them right in the pan with everything else. However, Brian is a little sensitive to all things spicy. Ah, the sacrifices we make.
By the way, this is a real treat.
It's roasted corn and black bean salsa from Trader Joe's and it is awesome. Us underprivileged Springfieldians (Springfielders?) cannot enjoy that fantastic little food heaven unless we want to make a 3 hour drive to St. Louis. Lucky for me, two of my lovely friends did just that!
The roasted corn flavor is the perfect compliment to the smokiness.
My husband hates olives.
I love them. Love isn't even the right word. I'm slightly obsessed.
Therefore, because Brian is away in Chicago, and I can once again make a meal that contains the most perfect food on the planet, I made pasta with puttanesca sauce.
Speaking of the husband, he said, as a blog reader, he would like to see pictures of each step in the process. That is fine and all - and a nice idea - but the lighting in my kitchen is not the greatest for food photography. (I'll work on that.) Anyway, I gave it a shot. They are a little dark, but you'll get the picture. (I also apologize for the weird angles. I'll work on my skills.)
Puttanesca sauce is traditionally made with anchovies. Being vegetarian, I've always omitted this. I've never tried anchovies, but they seem to be quite the polarizing little fish. I'm curious about them. Anyone have any strong opinions - for or against?
Here's how I make my version.
The ingredients:
1 onion, chopped
5-6 cloves garlic, chopped
3 cans diced tomatoes
2 tbsp tomato paste
couple splashes white wine
about 1/2 cup to 3/4 cup kalamata olives, cut in half
2 tbsp capers
2 tbsp chopped parsley
3-5 fresh basil leaves, roughly chopped
1/2 tbsp red pepper flakes
about 1 tbsp balsamic vinegar
salt and black pepper to taste
about one package pasta noodles
I prepare everything I need to chop - one onion, about 5-6 cloves garlic, loads of kalamata olives - cut in half (make your life easier and get the pitted ones), about 2 tablespoons parsley, and a few basil leaves - chopped. (Oh basil, I'm so glad you're back. Life is worth living again.)
Next, heat about two tablespoons olive oil over medium heat in a large saucepan. When nice and hot, add the onions. (Normally I would have more onions than this. However, I am a goober and I didn't realize I only had about a forth of one left.)
Let cook for a minute and then add the garlic.
Let cook for a couple more minutes. Then add 3 cans diced tomatoes and 2 tablespoons of tomato paste.
Then add about 2 tablespoons (or more) capers, the kalamata olives, the parsley, and the basil. Season with salt, lots of black pepper, and about half a tablespoon red pepper flakes.
Stir all this together. At this point, I add a little white wine. If you don't have any, or don't cook with wine, you can omit this.
After tasting it, I decided it needed a little something extra. So I added around a tablespoon of balsamic vinegar. It was the right thing to do.
Let this simmer for about 30 minutes. Make sure to taste it to see if it needs more salt or other seasoning.
Meanwhile, you should start boiling water for the pasta. I used linguini, but you could really use whatever shape you like.
Here are a few tips I've picked up along the way about pasta.
- Salt your pasta water liberally. It's the only chance you have to season the pasta itself.
- Save some of the pasta water to add to the sauce when you combine it with the noodles. This will help the sauce bind to the pasta. You won't be sorry.
- Do NOT rinse your noodles! You want that starch to help the sauce adhere.
- Do NOT add oil to the pasta water. It keeps the sauce from adhering.
- Stop the pasta from cooking about a minute or so from the package directions and add it to the sauce to finish cooking.
Ok, back to business. When the pasta is almost done, drain it, add it to the sauce pan, and combine with reserved pasta water and the sauce.
Top with a bit of your favorite Italian cheese.
Some toasted french bread is also nice.
If you are an olive addict like me, then this is the dish for you. Tangy, a bit salty, and slightly spicy. Heaven.
My 29th birthday was full of productivity. My poor parents got used and abused.
Yesterday was the day we put in the garden!
This is the sad state it was in before. The collards and the weeds. So many weeds.
After a trip to Lowe's and Wal-Mart, the work began.
Dad shoveled and tilled, mom trimmed hedges - lots and lots of unruly hedges. And I, well I... supervised?
Actually, I pulled so many weeds my hands are raw and I did help with some of those bushes.
We transplanted my collard greens to the other side and tried to put them closer together. They look sad now...I think they liked the other side. Poor little guys.
After moving the greens (sorry greenies) the planting continued. And now, it looks like this!
Hmm.
That's not very compelling. Maybe you had to be there...
Alas, don't despair! The close-ups are riveting!
Squash!
Tomatoes! Loads of tomatoes!
Something else!... Red pepper?
Heavenly smelling herbs. Basil, oregano, parsley, rosemary, thyme, and cilantro!
Not pictured are zucchini, a cherry tomato, cucumbers, banana peppers (or maybe that was pictured?), and a lone hot banana pepper.
Now I say a little prayer, cross my fingers, do a rain dance, and sacrifice a student to the plant gods. (The plant gods are funny like that. They like students. Particularly the lazy ones. Who am I to question them?)
Oh, by the way, while dad and I were planting, mom was mowing my yard. Yep. The day before, dad sharpened my kitchen knives. I'm so lucky, spoiled, blessed.
OK, OK - perhaps a teensy bit spoiled.
Thank you, wonderful family, for making my birthday so fulfilling and special.
There must have been a theme to this birthday. It was a "let's all help Jen achieve the goals she talks about but hasn't done yet" theme.
May I present Exhibit A:
These are the gifts Brian gave me the night before leaving to Chicago. Two books (always a good gift for me) and... a really nice set to teach yourself guitar. You see, I had the notion to learn guitar, oh, about 40 years ago now. My ever-supportive parents bought me a lovely guitar and it has sat, mostly untouched and neglected, ever since. Shame on me.
I'm told I have another gift (gifts?) coming from Brian when he gets back. Apparently it's more of an event than an item.
Oh dear, I hope I've never said I was dying to learn to square dance.
Or yodel.
Yikes.
Exhibit B:
A little while ago, I had an idea about canning some recipes and possibly trying to sell them on the side. I haven't done anything with it yet - partly because there was some equipment I needed and partly because...because...I got nothing. Anyway, what should I happen to open from my parents and my grandmother but this:
And this:
Seriously. Most Supportive Family Ever.
Oh, and this is cool. It's a Mason jar that was my great-great(?)-grandmother's that my grandmother kept all this time and now she has given it to me. I think it's just awesome.
But what they've all gone and done did is take away my excuses.
Crap.
I'm screwed.
(And yes ELI teachers, I know that was incorrect grammar up there. Please don't fire me.)
There was more that happened today. I'll save that for tomorrow though. Now I must go and tune that guitar. Or maybe shine my square dancing shoes. Either way.
