Tag Archives: cooking

Weekend of food

1 Oct

Pumpkin bread, pumpkin ginger molasses cookies, and beef stew. Three great things that go great together…maybe? Regardless, they were awesome.

I found the pumpkin recipes on another blog I love – Eating for England. Have you checked it out? It’s fantastic. It’s written by a girl originally from England but now living in Minneapolis with her husband.

I looked at her pumpkin bread recipe. I wanted to make a bread for a friend of mine who had a tough week. He rarely lets stress get to him but last week it really did. I thought a quick bread might be a nice pick-me-up. So I tried her pumpkin bread recipe. I didn’t have (and forgot to get) walnuts, so I made it without them. And it tasted great! My friend was very happy to receive the gift, but I haven’t heard how he liked it.

While looking at the pumpkin bread recipe, I found her recipe for pumpkin ginger molasses cookies. I love gingersnaps, and this sounded like a great twist on those. Since I knew I’d have pumpkin leftover, I thought it’d be a good one to try. I didn’t let the dough chill as long as I should have, but they still turned out great.

Then I tried a beef stew. We had glimpses of fall this past week with cool temperatures. That got me in the mood for cozy food. So I made stew. Even though this weekend the highs were near 80s. I found a recipe for beef stew with fennel and shallots that sounded great. I made it, it was amazing, and I forgot to take pictures of it. SIGH. Someday my brain will nudge me to take pictures when I’m cooking. SOMEDAY.

Linguine with fresh tomato sauce

10 Jun

Look at me! Branching out from baking.

I do make regular food every week, not just sweet goods. I just really love to bake too. I should write about the non-dessert things I make more, but really, it’s so boring compared to the awesomeness of baked goods.

Today though…it’s too yummy to not share.

I used Mark Bittman’s recipe from his fabulous “How To Cook Everything” book. This book has taught me so much about cooking. I love it. Using it, you feel like a real chef. Which believe me I’m not.

First, get some onions going in some heated olive oil on the stove.

Add in some chopped by tomatoes (can used canned too which is great in the winter when the tomatoes at the grocery store are flavorless) and some salt and pepper. Let it sit for about 10 minutes, stirring occasionally, until the tomatoes break down and thicken.

Meanwhile, cook some pasta. I used whole wheat linguine. Because.

When the pasta’s done, toss it with the fresh tomato sauce. Add fresh chopped parsley and/or basil. I added some chopped cooked chicken in to get some protein in it too.

It is so simple, but the flavors are amazing. The onions become slightly sweet from sitting in the pan. The tomatoes get an almost roasted flavor.

Try it, you’ll love it.

Pasta with fresh tomato sauce from “How To Cook Everything”.

3 tablespoons olive oil
1 medium onion, chopped
1.5-2 pounds canned tomatoes, drained and chopped (or a bunch of fresh tomatoes)
Fresh ground black pepper
1 pound dry pasta
Freshly grated Parmesan or other cheese (optional)
Chopped fresh parsley or basil (optional)

Bring a large pot of water to a boil and add salt. Put the olive oil in a skillet and heat it over medium-high heat. When the oil is hot, add the onions and cook, stirring occasionally, until soft, 2-3 minutes. Add the tomatoes and sprinkle with salt and pepper.

Cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens, about 10-15 minutes.

Cook the pasta in the boiling water. When it is done, drain it, reserving one cup of the pasta water. Toss the pasta with the sauce, adding a little of the pasta water if it seems dry. Add parsley and basil, if using, and sprinkle with cheese.

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