A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
It was a fridge foraging day yesterday, and this was a pretty good result. It could be improved upon, maybe simply with a longer simmer. 1 pound raw shrimp, shelled and deveined 2 links andouille sausage, in 1/2 inch slices 1/2 cup diced celery 1/2 …
2 roasted poblano peppers, peeled and seeded, cut down the middle but not split open Grated Monterey Jack cheese 1/2 to 3/4 cup crushed tomatoes Ground chipotle pepper powder and garlic salt to taste 3 beaten egg whites Preheat oven to 400 Fahrenheit. Lightly oil …
2 Italian Sweet Sausages
1 10 oz container of cherry or grape tomatoes
1 teaspoon red pepper flakes
Pasta of your choice (I used spaghetti)
Remove the sausage from the links, crumble and brown over medium heat in a non stick pan.
Meanwhile, put the water for your pasta on to boil. I wanted the water to be particularly starchy so I did not use the usually recommended amount of water. When the water is boiling, salt it and add the pasta. Set the timer for 2 minutes less than the recommended time for your pasta.
Once the sausage is completely browned (it doesn’t cook much longer later, so it needs to be completely cooked through at this step) remove the sausage to a plate, and do not drain off the fat from the sausage. Add the tomatoes to the hot pan.
Stir the tomatoes occasionally until they start to get charred, then start pressing down on them to burst the tomatoes.
Once all the tomatoes are burst, add back the sausage and 1 tsp (to taste) red pepper flakes.
Stir to combine.
The pasta should be done now, so be sure to reserve the pasta water, and add the pasta to the sausage and tomatoes, stirring to combine. Add some of the reserved pasta water if you need to loosen the pasta a bit. Season with salt and pepper as needed.
And that is it! There is so much flavor. The ratio of sausage to tomatoes works with just two sausages and 10 oz of tomatoes. Don’t skip the red pepper flakes, otherwise the Sweet Italian Sausage is a little bland.
This makes one bowl. Chicken, Tomato, and Fresh Herb Soup 3 ounces cubed or diced roast chicken breast 1 cup cherry tomatoes, quartered 1/2 cup homemade chicken stock (something like the Knorr stock pots would probably work as well, but it needs to be a …
There wasn’t a recipe but I’m going to write down what I did in case I want to do it again! Although I don’t have many measurements, I’ll do my best! Chorizo and Shrimp Soup 6 ounces dry cured chorizo sausage, sliced in 1/4 inch …
Red chili sauce (Santa Cruz mix)
Monterey Jack Cheese, sliced in batons, plus extra for topping
6 eggs
1 can whole peeled green chilis
Flour
Salt and Pepper to taste
Spread the chili sauce on the bottom of an 9×11 pyrex baking dish
Stuff the green chilis with the Monterey Jack batons, arrange the stuffed chilis on top of the chili sauce.
Scatter additional grated cheese on top if you like.
Separate the eggs, and whisk some flour, salt and pepper into the yolks.
Beat the whites to soft peaks, and then gently fold in the yolk mixture. Spread over the stuffed chiles.
Bake it for 30 minutes at 350 Fahrenheit.
You can’t really call this a recipe. You need two ingredients – brown sugar and a bone-in, butt portion ham. Layer about 1/2 inch of brown sugar in the bottom of a Crockpot. Put the ham into the crockpot flat side down. Give the ham …
My meatloaf is far from fancy, and I hesitate a little to share it here. But it is really, truly good, and it is what happens in my kitchen. It’s also barely a recipe. I could never write a cookbook! Here are the basics: Ground …