This recipe uses some of the same ingredients as the Mediterranean Dinner For Two: Italian Version.
Take away the diced tomatoes, and prepared marinara sauce. You will need 3 - 5 good-sized garlic cloves, 3 large pieces of sundried tomatoes, 3 large (preferably extra large) eggs, the same fusili (rotini) pasta, and 1/3 of a pack of good bacon.
The prep work is the same as well. Slice and dice the vegetables, and sundried tomato, as in the previous recipe, and do the same with the sausage. You'll cut the bacon cross wise into 1/4" segments and then chop it up coarsely. All of the chopped vegetables, with the exception of the onion and garlic can be put in the same bowl. Keep the onion and garlic separate from each other because they'll be added to the mixture at different times during cooking. Crack open the eggs and whip together so they are consistently smooth.
Cooking:
Coat the bottom of the frying pan with about 3 tablespoons of extravirgin olive oil on medium heat. Once heated through, toss in the bacon and mix about making sure to separate as many of the pieces as possible. Once the bacon is crisp, but not burned, take it out of the pan and set aside. Drain oil and bacon grease from pan and wipe with paper towel.
Add about 5 tablespoon of extravergin olive oil to pan and return to heat. Toss in the sausage balls, and cook until they are browned, but not burned. Once done, remove from heat and set aside with the bacon.
Using remaining oil in pan toss in the vegetables, except onion and garlic, olives, sudried tomatos, and artichoke hearts. Cover pan. Check occasionally ans stir. Once brocolli starts becoming bright green, add the onions. Cover pan. Once onions begin to turn milky white, add the garlic and stir the heck out of the mixture. Cover pan. Once the garlic is soft and turning yellowish, but not brown, take the vegetables out of the pan and put aside.
Cook up the pasta according to the package directions. Once done, drain, and put back into pot. Reduce heat to medium. Gradually stir in the eggs a bit at a time, making sure to coat pasta completely. Once all eggs have been stirred into the pasta, cover the pot for about 3 minutes to cook the eggs further.
Combining
Gradually combine vegetables, sundried tomatoes, meatballs, and bacon into the pasta. Stir well for even distribution. Add 3 to 5 tablespoons of drained sliced black olives, and the same with the artichoke hearts. Stir well for even distribution. Remove from heat. Put desired amount in serving bowls, and sprinkle each with a handful of crumbled feta cheese.
Go and eat!
Saturday, December 12, 2009
Thursday, December 10, 2009
Nice Thoughts For Crappy Weather
It looks like winter finally hit South Western Ontario. It has been blustering for the last 12-hours, and there is actually snow on the ground (not much, but enough to make it look like winter). I thought that instead of popping hadfulls of anti-depressants for the rest of the season, I'd post some spring and summer photos of Stratford. You can see what my little town looks like.
The court house at Ontario and Huron St.
The East side of Ontario St. down town.
Some kind of flowering fruit tree behind the court house.
In spring and summer, this is the view from my window.
Wednesday, December 9, 2009
Mediteranean Pasta Dinner For 2: Italian Version (With Leftovers For Lunch)
Ok this is a very easy recipe to prepare. I don't use the full list of items that I purchased. I'll use 1/2 of this, 2/3 of that and so on. I tend to use the rest of the ingredients as I experiment in my kitchen. There is another version of this recipe that doesn't use diced tomatoes or tomato sauce, and it is even faster to prepare. Stay tuned for that post: coming really soon.
Let's start with the really easy part: slicing, draining and straining.
Take out 4 or so artichoke heats. Cut them lengthwise into quarters, and then chop them up into decent sized pieces (enough to give a bit of a bite, but not to choke you). Set them aside in some sort of small container.
Rinse the heck out of the head of broccoli, and snap, or cut off about 6 -8 decent sized florets. Chop these as you did the artichoke and put them aside in a different container.
Do the same with the cauliflower (you shouldn't use more than 1/2 the head). Put in same container as broccoli.
Slice the green bell pepper open lengthwise, take out the seed part and the spongy white bits. Rinse under cold water, and slice lengthways into 1/4" strips. Chop it coarsely and put in same container as broccoli.
Slice the sausage into small meat-ball sized pieces. Place in skillet/frying pan that has about 5 table spoons of extra virgin olive oil in it already preheated over medium. Make sure to separate the sausage balls or they'll cook funny and take a bit longer. Cover, but keep watch over them as it's easy to burn them, so you might wish to lower the heat at this point.
Trim and peel, slice/chop the red onion while the sausage is doing its thing on the stove. (I do the onion last so that my house doesn't stink too much.) Put in small container separate from other veggies and cover to reduce smell.
Every now and then stir and check on the sausage. You'll know it's done when you cut one in two and it's not pink inside. Try to get the outside a little crisp and brown without burning it. Once it is done, remove from heat and scoop out into a separate container or microwave safe bowl... stick it in the micro, but don't turn it on just yet.
Now is the time when you should have a pot of boiling water handy. I usually set it on medium as I'm chopping and slicing, and crank it up to high once the sausage is done. If the water is boiling, toss in the pasta.
Quickly drain the frying pan/skillet of used oil, and put in the same amount of fresh. Add all of the veggies except the onion, stir them around to coat them with oil, and cover the pan. Stir a couple of times over 5 minutes. When the broccoli starts turning a vibrant green, throw in the onion and stir the whole shebang again a few times. Don't over cook the onion. It's done when it sarts to take on a slightly pale/whitish colour. Once that happens, take all the veggies off the heat and transfer to the sausage bowl that's in the microwave. Don't turn on the microwave though.
The pasta should take about 8 - 10 minutes to get ready, so you'll have to work fast here. You'll use about 1/3 to 1/2 of the can of diced tomatoes, rinsed please, put them back in the same pan as the vegetables were in (no worries about draining the oil this time). Stir them about, keeping the stove on medium low. Pour in about 1/3 to 1/2 of the jar of prepared marinara sauce, stir together and continue heating.
The pasta should be ready about now so drain it and put it back in the pot, but not on a hot element. Nuke the stuff that's in the microwave on 50% power for about 40 seconds: put it in the frying pan with the sauce and stir together well. (If you like sliced black olives which this recipe really does need, scoop out about 5 good tablespoons out of the can, and drain as much of the liquid from them as you do so. Put them in the pan and stir them up.)
Take the pan off the heat, and while it is cooling a bit, chop up a couple of handful-sized portions of feta cheese. Once this is done, add the artichoke hearts to the cooling pasta mixture. Place desired portion amount on plates and sprinkle the feta cheese over each portion. If you have some nice crusty bread, with unsalted room temperature butter, have some as an accompaniment.
Go and eat.
If anyone on the planet ever reads this, let me know what you think. Oh I nearly forgot to mention that you can add a small amount of really flavourful red wine to the sauce (buy some really cheap plonk and use maybe half a cup or so) as it's cooking. It'll really punch out the flavours of the meat and vegetables.
Let's start with the really easy part: slicing, draining and straining.
Take out 4 or so artichoke heats. Cut them lengthwise into quarters, and then chop them up into decent sized pieces (enough to give a bit of a bite, but not to choke you). Set them aside in some sort of small container.
Rinse the heck out of the head of broccoli, and snap, or cut off about 6 -8 decent sized florets. Chop these as you did the artichoke and put them aside in a different container.
Do the same with the cauliflower (you shouldn't use more than 1/2 the head). Put in same container as broccoli.
Slice the green bell pepper open lengthwise, take out the seed part and the spongy white bits. Rinse under cold water, and slice lengthways into 1/4" strips. Chop it coarsely and put in same container as broccoli.
Slice the sausage into small meat-ball sized pieces. Place in skillet/frying pan that has about 5 table spoons of extra virgin olive oil in it already preheated over medium. Make sure to separate the sausage balls or they'll cook funny and take a bit longer. Cover, but keep watch over them as it's easy to burn them, so you might wish to lower the heat at this point.
Trim and peel, slice/chop the red onion while the sausage is doing its thing on the stove. (I do the onion last so that my house doesn't stink too much.) Put in small container separate from other veggies and cover to reduce smell.
Every now and then stir and check on the sausage. You'll know it's done when you cut one in two and it's not pink inside. Try to get the outside a little crisp and brown without burning it. Once it is done, remove from heat and scoop out into a separate container or microwave safe bowl... stick it in the micro, but don't turn it on just yet.
Now is the time when you should have a pot of boiling water handy. I usually set it on medium as I'm chopping and slicing, and crank it up to high once the sausage is done. If the water is boiling, toss in the pasta.
Quickly drain the frying pan/skillet of used oil, and put in the same amount of fresh. Add all of the veggies except the onion, stir them around to coat them with oil, and cover the pan. Stir a couple of times over 5 minutes. When the broccoli starts turning a vibrant green, throw in the onion and stir the whole shebang again a few times. Don't over cook the onion. It's done when it sarts to take on a slightly pale/whitish colour. Once that happens, take all the veggies off the heat and transfer to the sausage bowl that's in the microwave. Don't turn on the microwave though.
The pasta should take about 8 - 10 minutes to get ready, so you'll have to work fast here. You'll use about 1/3 to 1/2 of the can of diced tomatoes, rinsed please, put them back in the same pan as the vegetables were in (no worries about draining the oil this time). Stir them about, keeping the stove on medium low. Pour in about 1/3 to 1/2 of the jar of prepared marinara sauce, stir together and continue heating.
The pasta should be ready about now so drain it and put it back in the pot, but not on a hot element. Nuke the stuff that's in the microwave on 50% power for about 40 seconds: put it in the frying pan with the sauce and stir together well. (If you like sliced black olives which this recipe really does need, scoop out about 5 good tablespoons out of the can, and drain as much of the liquid from them as you do so. Put them in the pan and stir them up.)
Take the pan off the heat, and while it is cooling a bit, chop up a couple of handful-sized portions of feta cheese. Once this is done, add the artichoke hearts to the cooling pasta mixture. Place desired portion amount on plates and sprinkle the feta cheese over each portion. If you have some nice crusty bread, with unsalted room temperature butter, have some as an accompaniment.
Go and eat.
If anyone on the planet ever reads this, let me know what you think. Oh I nearly forgot to mention that you can add a small amount of really flavourful red wine to the sauce (buy some really cheap plonk and use maybe half a cup or so) as it's cooking. It'll really punch out the flavours of the meat and vegetables.
Tuesday, December 8, 2009
Ingredients For A Really Cool And Filling Meditteranean Dinner For Two
Ok, I don't have time to list the recipe steps right now as I am once again heading to my parents' place for my mom's birthday. However, just because I'm a bit of a slouch getting this recipe completely posted, I'll list the ingredients here, and post the rest of the recipe tomorrow.
If you don't have the following ingredients, you will need:
1. small jar of marinated artichoke hearts. (about 4 or 5 whole hearts)
1. jar of prepared marinara pasta sauce.
1. large can of diced tomatoes.
1. small can of tomato paste.
1. small container of feta cheese.
1. small head of blroccoli florets.
1. small red onion.
1. small sweet red bell pepper.
1. very small head of cauliflower.
1. 8" link of sweet sausage, or 3 shorter ones.
2 to 3 cups of dry pasta, preferably fusili, or penne rigate.
All of this comes together really fast. Dinner can be ready in 20 to 30 minutes if you do your prep work all at once.
Stay tuned to see how all of this comes together. And it really is super tasty.
If you don't have the following ingredients, you will need:
1. small jar of marinated artichoke hearts. (about 4 or 5 whole hearts)
1. jar of prepared marinara pasta sauce.
1. large can of diced tomatoes.
1. small can of tomato paste.
1. small container of feta cheese.
1. small head of blroccoli florets.
1. small red onion.
1. small sweet red bell pepper.
1. very small head of cauliflower.
1. 8" link of sweet sausage, or 3 shorter ones.
2 to 3 cups of dry pasta, preferably fusili, or penne rigate.
All of this comes together really fast. Dinner can be ready in 20 to 30 minutes if you do your prep work all at once.
Stay tuned to see how all of this comes together. And it really is super tasty.
Sunday, December 6, 2009
Recipes are coming up again soon: try artichoke hearts, black olives, and sundried tomatoes on for size.
I feel guilty that I haven't posted any new "Well Fed Writer" recipes lately. I cooked up another two which were very well received, by my partner and guests. They weren't anything special, but the ingredients, while unusual, were very inexpensive. With my strategic shopping method - basically menu planning a week ahead of time we get to eat three or four different dishes each 4 to 7 days. And with alternating leftovers, it's like something different for dinner every day. It's a taste-bud treat. All of the recipes leave enough for one lunch the next day, or the day after if properly stored in the fridge.
Before I go further with this though, I will give credit to whom credit is due: my older brother, Tony. He is the one who first came up with this recipe from "Eating Well" magazine about a dozen years ago. I've just taken it up a few notches over the years by experimenting and substituting here and there so that it now is a very hearty meal for 2, with leftovers. Ya gotta stretch that dollar these days, and I've been doing a lot of stretching for the past few years. I'm a master now.
Just to get you in the right mindset, buy the following ingredients for starters: 1small jar of marinated artichoke hearts (should be 4 in there), 1 can of pitted/sliced black olives, a pack of decent bacon (you'll) only need 1/3 of it for this recipe - the rest you'll put in zip lock freezer bags and freeze for later use. Find some sundried tomatoes. They're usually in specialty food sections of grocery stores, but you might have to ask around. If you can't find the sundried tomatoes, try a small jar of sundried tomato pesto. If you can't find either, well they're not crucial to this recipe. They just add a bit of an interesting tang to this concoction. If you have 2 or 3 relatively fresh large or extra large eggs in the fridge, that's great. Otherwise, splurge and buy a dozen of the least expensive ones. (The brown egg conspiracy is all an evil marketing ploy, so white eggs are fine.) I highly recommend about 2 & 1/2 cups of dry pasta (go with Rotini, sometimes called Fusili, as a backup you can use Penne Rigate but the eggs won't cook up as nicely on them as on the Fusili.) And for a garnish, a nice shredded, as opposed to grated, parmesan cheese, to your taste, is fantastic (If you know your cheeses as I do, asiago is a nice treat instead of trusty old parmesan. Also you could crumble a bit of Danish Blue or English Stilton on top, but only after you've mastered this super easy recipe.) And a wee bit of coarsely chopped parsley (fresh preferred - since you can dry the unused sprigs yourself in the microwave, crush them and store them for the next time and not pay something like a million dollars for a little spice jar worth). Oh I almost forgot: 3-5 cloves of garlic, 1 small red onion, and I do believe that's it.
If I have time this afternoon, I'll post the recipe by this evening, but this writer has an apartment to clean, go out and enjoy this gorgeous, crisp early December day, come home to wash dishes and make another el-cheapo pasta dinner (thanks to all Italians) for me and my bug.
If I wake up again at 5:00 am again, I'll post this recipe early tomorrow morning while having my coffee and smokes. (Hey what would a writer be without coffee and smokes?)
Before I go further with this though, I will give credit to whom credit is due: my older brother, Tony. He is the one who first came up with this recipe from "Eating Well" magazine about a dozen years ago. I've just taken it up a few notches over the years by experimenting and substituting here and there so that it now is a very hearty meal for 2, with leftovers. Ya gotta stretch that dollar these days, and I've been doing a lot of stretching for the past few years. I'm a master now.
Just to get you in the right mindset, buy the following ingredients for starters: 1small jar of marinated artichoke hearts (should be 4 in there), 1 can of pitted/sliced black olives, a pack of decent bacon (you'll) only need 1/3 of it for this recipe - the rest you'll put in zip lock freezer bags and freeze for later use. Find some sundried tomatoes. They're usually in specialty food sections of grocery stores, but you might have to ask around. If you can't find the sundried tomatoes, try a small jar of sundried tomato pesto. If you can't find either, well they're not crucial to this recipe. They just add a bit of an interesting tang to this concoction. If you have 2 or 3 relatively fresh large or extra large eggs in the fridge, that's great. Otherwise, splurge and buy a dozen of the least expensive ones. (The brown egg conspiracy is all an evil marketing ploy, so white eggs are fine.) I highly recommend about 2 & 1/2 cups of dry pasta (go with Rotini, sometimes called Fusili, as a backup you can use Penne Rigate but the eggs won't cook up as nicely on them as on the Fusili.) And for a garnish, a nice shredded, as opposed to grated, parmesan cheese, to your taste, is fantastic (If you know your cheeses as I do, asiago is a nice treat instead of trusty old parmesan. Also you could crumble a bit of Danish Blue or English Stilton on top, but only after you've mastered this super easy recipe.) And a wee bit of coarsely chopped parsley (fresh preferred - since you can dry the unused sprigs yourself in the microwave, crush them and store them for the next time and not pay something like a million dollars for a little spice jar worth). Oh I almost forgot: 3-5 cloves of garlic, 1 small red onion, and I do believe that's it.
If I have time this afternoon, I'll post the recipe by this evening, but this writer has an apartment to clean, go out and enjoy this gorgeous, crisp early December day, come home to wash dishes and make another el-cheapo pasta dinner (thanks to all Italians) for me and my bug.
If I wake up again at 5:00 am again, I'll post this recipe early tomorrow morning while having my coffee and smokes. (Hey what would a writer be without coffee and smokes?)
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