2 sourdough baguettes cut into small pieces and toasted in a 250 oven for about .5 hours so. Well, until toasty.
On good sized red apple small cubed. I used a Fuji, but everybody's loving on the Honeycrisps these days.
1.5 to 2 cups of diced onions and celery
Minced fresh thyme and rosemary
two tablespoons butter
one tablespoon olive oil
2.5 cups apple cider
.5 cups bourbon
Large handful of fresh cut sage
Set your oven to 350. Oil and butter into a pan, followed by the apple, onion, celery and herbage. Salt, pepper. Let the veggies soften up while you get your bread in a large mixing bowl. When veggies are good to go, throw in the sage, and then pour the cider and bourbon into the pan. Let the whole thing get hot, then pour over the bread. Mix. Put into a casserole dish and bake 40 minutes or until the top is crispy.
It comes out pretty sweet, which I like with gravy, but the dish is like 90% the way to a dessert, so cranberries and nuts instead of the onion and celery? Maybe some orange rind and it would be cracking. I imagine you could up the bourbon and maybe even hit the dish with a bourbon spritz when it was done, light it up and serve it flaming.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Thursday, November 19, 2009
Tuesday, October 6, 2009
Etouffee a la Dave
Two tablespoons butter, two tablespoons flour. Roux it to it.
While you stir, stir, stir, rough chop three cloves of galique-brand garlic, two medium shallots, and a pound of the zoo-keeny.
When that roux is peanut butter color, or you get tired of stirring and you're all "two bees in a bucket," add in a cup of clam juice and enough white wine to make a thick gravy-type fluid.
Into that delicious concoction throw a can of organic fire-roasted diced tomatoes and chipotle-flavored diced tomatoes. Bubbly, stirry, bubbly, stirry.
Get those veggies in the soup. Salt, pepper, cayenne. Lower the heat.
While that bubbles away get two cups of sushi rice ready. Or whatever rice. I don't care. Use a non-stick pan, that's all I care about. Cook the rice.
Remember when you bought that pound of white fish earlier? Cod, halibut, snapper, tilapia - as long as it's wild-caught in the U.S. of A. Rinse it, dry it on some paper towels. Hit it with some salt, pepper, Old Bay.
When the rice is ready, put it in a bowl. Put some sort of cover on top of the bowl. I use a plate, you don't have to. Wipe out the pan, heat it back up, drizzle in some oil. Give the fish a couple of minutes on both sides until it's good.
Plate, rice, etouffee, fish. Pour yourself a glass of that wine you were using earlier. Pour one for your significant other. Eat. Tell each other how much you love each other.
While you stir, stir, stir, rough chop three cloves of galique-brand garlic, two medium shallots, and a pound of the zoo-keeny.
When that roux is peanut butter color, or you get tired of stirring and you're all "two bees in a bucket," add in a cup of clam juice and enough white wine to make a thick gravy-type fluid.
Into that delicious concoction throw a can of organic fire-roasted diced tomatoes and chipotle-flavored diced tomatoes. Bubbly, stirry, bubbly, stirry.
Get those veggies in the soup. Salt, pepper, cayenne. Lower the heat.
While that bubbles away get two cups of sushi rice ready. Or whatever rice. I don't care. Use a non-stick pan, that's all I care about. Cook the rice.
Remember when you bought that pound of white fish earlier? Cod, halibut, snapper, tilapia - as long as it's wild-caught in the U.S. of A. Rinse it, dry it on some paper towels. Hit it with some salt, pepper, Old Bay.
When the rice is ready, put it in a bowl. Put some sort of cover on top of the bowl. I use a plate, you don't have to. Wipe out the pan, heat it back up, drizzle in some oil. Give the fish a couple of minutes on both sides until it's good.
Plate, rice, etouffee, fish. Pour yourself a glass of that wine you were using earlier. Pour one for your significant other. Eat. Tell each other how much you love each other.
Thursday, September 17, 2009
Screw You Pegasus Pizza
Oregon's minimum wage won't be going up this year. Which is fine. We fine citizens of this great state passed a ballot measure (the horror!) that ties the minimum wage to the cost of living. If the cost of living goes up, so does the minimum wage. This year we had some deflation here in the state of Oregon, so the minimum wage is rocking steady.
All well and good. Except that the media (that's right, I am a wingnut railing about the media. yip. yip.) can't report on the goddamn minimum wage without digging up some business owner that is willing to advance, yet again, the thoroughly discredited idea that an increase in the minimum wage leads to a loss of jobs.
Let's look at the numbers here.
Oregon's minimum wage is $8.40 an hour. Let's say the economy recovers and a pizza joint like Pegasus (well not Pegasus) is facing a 4% increase to the minimum wage. This means your dough slinger would be pulling down $8.74 an hour, or $.34 more than he's making now. Will Poor Man's Pie go under? Well, let's assume that PMP is open 12 hours a day and needs an average of 5 employees to keep the masses fed. That's 60 person hours a day. With that body-blow 4% increase to the minimum wage, that's $20.40 a day out of the till in labor costs. My God, PMP would have to sell one more large pepperoni with extra cheese per day just to cover that! Let's hope that newly recovered economy can cause such an increase in business.
But wait Dave3544, you're thinking, it's not just increased labor costs. What if PMP was thinking about adding crew, increasing employment in Lane County and providing a solid job fora teen who needs spending cash a struggling father who just wants to keep his youngins in Pampers-brand diapers?
Well, in the first place, pizza joints just don't add crew for the hell of it. It's not like the owner of PMP was sitting in his mansion surrounded by luxury goods thinking, "Well I've got everything I need, why don't I share the wealth by hiring a minimum wage employee I don't really need, this way everyone can slack off." No, he either has the business to necessitate hiring another employee or he's thinking about expanding. Either way, he's thinking that he can make more money than it costs by hiring a minimum wage worker - it's called capitalism (oh, and exploitation!)
If PMP pizza owner is thinking about adding an employee, one has to wonder if the increase in the minimum wage by $.34 an hour is really going to be what compels him to hold off on that decision. Is his margin really so narrow that $.34 an hour is the make-or-breaker here?
Now, I will acknowledge that there are probably businesses out there that can't readily expand to the equivalent of one pizza a day. They may have hundreds of person hours to worry about. Maybe they need to exploit their workers down to every last penny in order to just stay alive. Fine. But if that is the case, then the Register-Guard needs to go find one of those business owners and Tara Reader of the Pegasus Pizza should stop babbling bullshit talking points that have nothing to do with her business.
All well and good. Except that the media (that's right, I am a wingnut railing about the media. yip. yip.) can't report on the goddamn minimum wage without digging up some business owner that is willing to advance, yet again, the thoroughly discredited idea that an increase in the minimum wage leads to a loss of jobs.
Of course a small increase to the minimum wage can just destroy a small business. I believe this is why they are called "small" businesses. What really gets my goat is that Ms. Reader goes on to say that actually an increase to the minimum would have no effect at Pegasus, as all their workers are paid above the minimum because they are such valued employees. My God, if you think the minimum wage is crap, why are you decrying its potential increase? You run a small business, you have to know what crap this argument is.Tara Reader, a manager at Pegasus Pizza, near the University of Oregon campus, said she was glad that the minimum wage wouldn’t change next year, and she wishes it would stay put beyond that.
“The minimum wage increases should come to an end, and given Lane County’s unemployment rate, I think it’s even more important now,” she said.
“For companies like Wal-Mart, a yearly minimum wage increase doesn’t affect them,” Reader said. “But when you’re a small business, and the only costs you can control are labor costs, it ends up being significant. It can be a devastating blow to small business.”
Let's look at the numbers here.
Oregon's minimum wage is $8.40 an hour. Let's say the economy recovers and a pizza joint like Pegasus (well not Pegasus) is facing a 4% increase to the minimum wage. This means your dough slinger would be pulling down $8.74 an hour, or $.34 more than he's making now. Will Poor Man's Pie go under? Well, let's assume that PMP is open 12 hours a day and needs an average of 5 employees to keep the masses fed. That's 60 person hours a day. With that body-blow 4% increase to the minimum wage, that's $20.40 a day out of the till in labor costs. My God, PMP would have to sell one more large pepperoni with extra cheese per day just to cover that! Let's hope that newly recovered economy can cause such an increase in business.
But wait Dave3544, you're thinking, it's not just increased labor costs. What if PMP was thinking about adding crew, increasing employment in Lane County and providing a solid job for
Well, in the first place, pizza joints just don't add crew for the hell of it. It's not like the owner of PMP was sitting in his mansion surrounded by luxury goods thinking, "Well I've got everything I need, why don't I share the wealth by hiring a minimum wage employee I don't really need, this way everyone can slack off." No, he either has the business to necessitate hiring another employee or he's thinking about expanding. Either way, he's thinking that he can make more money than it costs by hiring a minimum wage worker - it's called capitalism (oh, and exploitation!)
If PMP pizza owner is thinking about adding an employee, one has to wonder if the increase in the minimum wage by $.34 an hour is really going to be what compels him to hold off on that decision. Is his margin really so narrow that $.34 an hour is the make-or-breaker here?
Now, I will acknowledge that there are probably businesses out there that can't readily expand to the equivalent of one pizza a day. They may have hundreds of person hours to worry about. Maybe they need to exploit their workers down to every last penny in order to just stay alive. Fine. But if that is the case, then the Register-Guard needs to go find one of those business owners and Tara Reader of the Pegasus Pizza should stop babbling bullshit talking points that have nothing to do with her business.
Labels:
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Wednesday, August 19, 2009
Wednesday Night in the Kitchen with Dave
First, get that grill fired up. We're making tacos.
While that heats up, we're making chicken stock. Yes, it's 100F outside, but the chicken carcass is in the fridge and soup is deliciously low-fat.
Remove the breast from the chicken, if you haven't already. Break up the carcass and meat and place in stock pot. Run some water in there and add three carrots, three celery stalks and a quartered onion. Salt, peppercorns, and a bunch of herbs. Let the water come to an inch or so above the ingredients. Throw the pot on a burner and let come to a boil.
Then take one chicken breast, trim it, and cut it into long strips. You should be able to get nine or ten chicken strips out of a half-pound breast. Hit those strips with a little salt, pepper, paprika, and cumin mixture (I go with a 6-4-2-1 mix, but you do what works for you).
Take a bunch of cilantro and cut off the tops. Throw the herb into your food processor and chop that up machine-style. Set about a tablespoon aside and mix the rest up in a cup of sour cream and the juice of a lime for some sauce.
Open a can of pinto beans, rinse them, throw them in a small pot over lowish heat. Squeeze the juice of a lime in there and chuck in that cilantro. Salt, pepper, cumin. Stir.
That grill is hot, so go throw the chicken on it and come back inside and get the fixin's ready. I used a package of pre-shredded cabbage, grated some Tillamook extra-sharp cheddar, and opened a package of those tortillas I love so much.
Flip the chicken.
Get the plates ready, lower the heat on the chicken broth, and stir those beans.
Bring the chicken inside and tell the kids (Amber had a friend over) their dinner is ready.
While they go nuts, throw some oil, salt, and pepper on your ahi tuna pieces. Throw them on the grill for a couple of minutes on each side. If you got the room, throw some of those tortillas on there. Turn off your grill.
Slice up the tuna (should be just a touch cold on the inside) and make yourself some delicious tacos. I recommend the Simpsons while you dine.
Don't drink so many High Lives that you forget that chicken stock. When you can bend the chicken bones, but not break them, it's ready. About four hours. Strain it, chill it, and tomorrow night you've got the base for some badass soup on a hot day.
While that heats up, we're making chicken stock. Yes, it's 100F outside, but the chicken carcass is in the fridge and soup is deliciously low-fat.
Remove the breast from the chicken, if you haven't already. Break up the carcass and meat and place in stock pot. Run some water in there and add three carrots, three celery stalks and a quartered onion. Salt, peppercorns, and a bunch of herbs. Let the water come to an inch or so above the ingredients. Throw the pot on a burner and let come to a boil.
Then take one chicken breast, trim it, and cut it into long strips. You should be able to get nine or ten chicken strips out of a half-pound breast. Hit those strips with a little salt, pepper, paprika, and cumin mixture (I go with a 6-4-2-1 mix, but you do what works for you).
Take a bunch of cilantro and cut off the tops. Throw the herb into your food processor and chop that up machine-style. Set about a tablespoon aside and mix the rest up in a cup of sour cream and the juice of a lime for some sauce.
Open a can of pinto beans, rinse them, throw them in a small pot over lowish heat. Squeeze the juice of a lime in there and chuck in that cilantro. Salt, pepper, cumin. Stir.
That grill is hot, so go throw the chicken on it and come back inside and get the fixin's ready. I used a package of pre-shredded cabbage, grated some Tillamook extra-sharp cheddar, and opened a package of those tortillas I love so much.
Flip the chicken.
Get the plates ready, lower the heat on the chicken broth, and stir those beans.
Bring the chicken inside and tell the kids (Amber had a friend over) their dinner is ready.
While they go nuts, throw some oil, salt, and pepper on your ahi tuna pieces. Throw them on the grill for a couple of minutes on each side. If you got the room, throw some of those tortillas on there. Turn off your grill.
Slice up the tuna (should be just a touch cold on the inside) and make yourself some delicious tacos. I recommend the Simpsons while you dine.
Don't drink so many High Lives that you forget that chicken stock. When you can bend the chicken bones, but not break them, it's ready. About four hours. Strain it, chill it, and tomorrow night you've got the base for some badass soup on a hot day.
Saturday, August 15, 2009
Shakespeare in the Park Dinner
Much Ado About Tuna Salad
Poach one pound of albacore tuna in a broth of water, salt, peppercorns and a good handful of tarragon for about 12 minutes or until cooked through. Be sure to turn the fish to cook all sides.
Set aside to cool.
While the fish cools, dice two stalks of celery and a quarter of a medium onion. Put into a medium bowl. Chop up about a half tablespoon of tarragon and add it in there. Targgon, like thyme, comes right off the stalk if you pull the leaves backwards down the stem. You got capers in the fridge? Of course you do you beautiful bourgeois bastards! Throw a few in the bowl.
Flake the fish (I use my fingies) and add to the bowl. Make sure it's cool before adding it in - you don't want to cook the celery and onion. Give the bowl the salt and pepper treatment.
Add mayonnaise (I prefer low-fat. There's so much going on in there, you aren't going to miss that real from-the-jar fat taste. Plus, save for the fat in mayo, this is a supper low-fat meal.) until it forms a nice salad when mixed. Start with half-a-cup, work up from there.
Taste and adjust salt and pepper. Maybe throw a couple of dashes of hot sauce in there. Go nuts.
Throw the whole thing in the fridge. Ideally, you will have made this in plenty of time for maximum fridge mingle.
Serve on hoagie rolls. I prefer soft ones that I cut open myself so I can make a little pocket and the bread doesn't crumble.
I've got a bottle of Hinman Chardonnay and a bag of Sweet Onion Kettle Chips.
Ready to get my Benedick on.
Poach one pound of albacore tuna in a broth of water, salt, peppercorns and a good handful of tarragon for about 12 minutes or until cooked through. Be sure to turn the fish to cook all sides.
Set aside to cool.
While the fish cools, dice two stalks of celery and a quarter of a medium onion. Put into a medium bowl. Chop up about a half tablespoon of tarragon and add it in there. Targgon, like thyme, comes right off the stalk if you pull the leaves backwards down the stem. You got capers in the fridge? Of course you do you beautiful bourgeois bastards! Throw a few in the bowl.
Flake the fish (I use my fingies) and add to the bowl. Make sure it's cool before adding it in - you don't want to cook the celery and onion. Give the bowl the salt and pepper treatment.
Add mayonnaise (I prefer low-fat. There's so much going on in there, you aren't going to miss that real from-the-jar fat taste. Plus, save for the fat in mayo, this is a supper low-fat meal.) until it forms a nice salad when mixed. Start with half-a-cup, work up from there.
Taste and adjust salt and pepper. Maybe throw a couple of dashes of hot sauce in there. Go nuts.
Throw the whole thing in the fridge. Ideally, you will have made this in plenty of time for maximum fridge mingle.
Serve on hoagie rolls. I prefer soft ones that I cut open myself so I can make a little pocket and the bread doesn't crumble.
I've got a bottle of Hinman Chardonnay and a bag of Sweet Onion Kettle Chips.
Ready to get my Benedick on.
Wednesday, March 25, 2009
More Proof That I Might Not Be 100% Young
I ate three pieces of my (formerly?) favorite (American) pizza (Joey's pepperoni with extra pepperoni) last night and was up early this morning with a bad case of indigestion/heartburn.
Wednesday, March 18, 2009
For-Dee
Like any abusive relationship, I am having a hard time ending it. Hell, it is 3:14 pm and I needed a ruling from Wes to do it, but I am officially ending the diet. I hit my weight goal of 185 this morning.*
I have lost 40 pounds over the last 18.5 months. This was the goal I set for myself September 7, 2008 when I just one day decided that I was going to lose forty pounds and set about doing it. I have lost six pant sizes, from 40 to 34, although my 34s are kind of loose on me. Two shirt sizes, from XL to M, although I find it silly that I would wear a medium, partly because since circa 1991 I have only worn clothes that are big enough to not actually touch my body (and, yes, I wore an onion on my belt, as was the style of the day).
Those who have followed the diet exploits, or have been forced to listen to me prattle on endlessly about it, know that it has not been easy. I could say that I did it with diet and exercise and not be completely lying about. I walk to and from work each day and play two hours of full-court on Fridays. When I am "on-diet" I eat little-to-no fat, never having even the littlest of treats, diet cola, American-style lager most of the time, apples, oranges for snacks. I try to keep it under 1200 calories a day. When I am "off-diet" I try to do all of these things as well, but not quite so religiously. I have been alternating 100 days on, 100 days off (or so).
While I could say "diet and exercise" and be done with it, that would really be a lie. When I am on-diet, I rival the worst teenage girl when it comes to what I eat. I obsess over it constantly. When I weigh-in a pound up, I beat myself up for snacking (a bag of microwave pop corn, 240 calories) the night before. I know the calorie count of most foods. I cook meals for others that I don't eat, having a bowl of soup instead (220 calories for the noodles, just 200 for the rice, 160 for the "chicken and vegetable"). I know exactly how much to subtract from my scale weight when I am wearing clothes (8 pounds for sweatshirt, pants, and shoes. 5 pounds without the sweatshirt and shoes. 3 pounds without the pants) so that I can estimate my next-day weight. When I feel good about myself and how I look, I remind myself that I am x pounds overweight. Did I mention that I talk about it endlessly?
Which is to say this, thanks for putting up with me. Jesus, thanks for putting up with me. Thanks for encouraging me, even if it was only to discourage me from going too nuts about it. At least I will be living longer to bore you with my food habits.
As effing cheesy as it sounds, I did this mostly because of health concerns and a desire to be around for a long time to see my daughter grow up. I had quit smoking, and cut way back on the drinking, but I knew that my liver and weight were still issues. I think (still too afraid to go into the doctor for fear of bad news) that I have eliminated those concerns. Cholesterol and blood pressure were always good.
As I mentioned in the opening, I will still struggle with this. You don't just go off Focusin. My weight will creep back up. I will try to tell myself that if I weigh 195, that's 30 pounds less than I was. I will try to stop reminding myself that I am still 10 pounds overweight when I am feeling good about myself. I doubt I will accomplish these goals and we may be here again some day, talking about my weight and diets, but for now, I did it. Hopefully I will be able to feel good about it, for now my brain still won't let it go, a large part of me wants to keep going. This is the part I fear. As I said, I ahev to get out before it destroys me.
Which is a pretty fucked up way to end a post celebrating the end of a year-and-a-half long diet, but there it is. My name is Dave, I weigh 185, and I am trying to be okay with that.
*Partial transcript of an IM conversation with my wife I had this afternoon might explain some my ambivalence, and give some insight into my mental state, in the comments.
I have lost 40 pounds over the last 18.5 months. This was the goal I set for myself September 7, 2008 when I just one day decided that I was going to lose forty pounds and set about doing it. I have lost six pant sizes, from 40 to 34, although my 34s are kind of loose on me. Two shirt sizes, from XL to M, although I find it silly that I would wear a medium, partly because since circa 1991 I have only worn clothes that are big enough to not actually touch my body (and, yes, I wore an onion on my belt, as was the style of the day).
Those who have followed the diet exploits, or have been forced to listen to me prattle on endlessly about it, know that it has not been easy. I could say that I did it with diet and exercise and not be completely lying about. I walk to and from work each day and play two hours of full-court on Fridays. When I am "on-diet" I eat little-to-no fat, never having even the littlest of treats, diet cola, American-style lager most of the time, apples, oranges for snacks. I try to keep it under 1200 calories a day. When I am "off-diet" I try to do all of these things as well, but not quite so religiously. I have been alternating 100 days on, 100 days off (or so).
While I could say "diet and exercise" and be done with it, that would really be a lie. When I am on-diet, I rival the worst teenage girl when it comes to what I eat. I obsess over it constantly. When I weigh-in a pound up, I beat myself up for snacking (a bag of microwave pop corn, 240 calories) the night before. I know the calorie count of most foods. I cook meals for others that I don't eat, having a bowl of soup instead (220 calories for the noodles, just 200 for the rice, 160 for the "chicken and vegetable"). I know exactly how much to subtract from my scale weight when I am wearing clothes (8 pounds for sweatshirt, pants, and shoes. 5 pounds without the sweatshirt and shoes. 3 pounds without the pants) so that I can estimate my next-day weight. When I feel good about myself and how I look, I remind myself that I am x pounds overweight. Did I mention that I talk about it endlessly?
Which is to say this, thanks for putting up with me. Jesus, thanks for putting up with me. Thanks for encouraging me, even if it was only to discourage me from going too nuts about it. At least I will be living longer to bore you with my food habits.
As effing cheesy as it sounds, I did this mostly because of health concerns and a desire to be around for a long time to see my daughter grow up. I had quit smoking, and cut way back on the drinking, but I knew that my liver and weight were still issues. I think (still too afraid to go into the doctor for fear of bad news) that I have eliminated those concerns. Cholesterol and blood pressure were always good.
As I mentioned in the opening, I will still struggle with this. You don't just go off Focusin. My weight will creep back up. I will try to tell myself that if I weigh 195, that's 30 pounds less than I was. I will try to stop reminding myself that I am still 10 pounds overweight when I am feeling good about myself. I doubt I will accomplish these goals and we may be here again some day, talking about my weight and diets, but for now, I did it. Hopefully I will be able to feel good about it, for now my brain still won't let it go, a large part of me wants to keep going. This is the part I fear. As I said, I ahev to get out before it destroys me.
Which is a pretty fucked up way to end a post celebrating the end of a year-and-a-half long diet, but there it is. My name is Dave, I weigh 185, and I am trying to be okay with that.
*Partial transcript of an IM conversation with my wife I had this afternoon might explain some my ambivalence, and give some insight into my mental state, in the comments.
Tuesday, January 6, 2009
Spaghetti a la Dave3544
The following recipe is written for a novice cook for a quick weeknight meal. It's pretty low fat, but it does involve cow. I am not proud.
A glass of wine would go nice.
1 16-oz package of cheap dry spaghetti.
1 medium organic yellow onion.
1 head organic garlic
4 oz organic mini sweet peppers
1 small bunch organic basil
1 pound 7% ground beef
2 14 oz cans of organic diced tomatoes
Salt
Pepper
Red Pepper Flakes
Olive oil
Set your oven to 375F.
Cut the top 1/3 off the head of garlic, place in tin foil pouch and drizzle with olive oil, roast in oven for 1/2 an hour.
Destem peppers, cut in half, place in oven-safe container, drizzle with a good amount of olive oil, roast with garlic.
Let the garlic and peppers roast for about 20 minutes.
Get salted water going for spaghetti.
Heat a tablespoon or so of olive oil in frying pan on medium-low heat.
Cut onion into medium dice, put into oil, saute until translucent.
Garlic should be ready. Take it out and set it aside. Turn the oven up to 425 to finish roasting the peppers about another 10 minutes.
When the onions are ready, add beef to pan, turn up heat to medium high. Salt and pepper.
Squeeze the cloves of garlic out into a food processor. Add the roasted peppers and one can of diced tomatoes, blend until smooth.
When the beef is done, drain, and add tomatoes/roasted veggies blend. Give the second can of diced tomatoes a couple of zings in the food processor and add to the pan. Turn the heat down to medium. Add more salt and pepper to taste. Throw in a small amount of red pepper flakes. Stir frequently.
Start your spaghetti.
(If you bought bake-at-home bread, now would be a good time to add it to the oven. If using already baked bread, kill the heat and warm the store-made.)
While the spaghetti cooks, rough chop the basil. Stir it into the sauce. Keep stirring, you got nothing better to do. Check your seasoning.
When the spaghetti is done, drain, and put into a bowl. Add sauce to the top. Don't forget the bread. Eat.
A glass of wine would go nice.
1 16-oz package of cheap dry spaghetti.
1 medium organic yellow onion.
1 head organic garlic
4 oz organic mini sweet peppers
1 small bunch organic basil
1 pound 7% ground beef
2 14 oz cans of organic diced tomatoes
Salt
Pepper
Red Pepper Flakes
Olive oil
Set your oven to 375F.
Cut the top 1/3 off the head of garlic, place in tin foil pouch and drizzle with olive oil, roast in oven for 1/2 an hour.
Destem peppers, cut in half, place in oven-safe container, drizzle with a good amount of olive oil, roast with garlic.
Let the garlic and peppers roast for about 20 minutes.
Get salted water going for spaghetti.
Heat a tablespoon or so of olive oil in frying pan on medium-low heat.
Cut onion into medium dice, put into oil, saute until translucent.
Garlic should be ready. Take it out and set it aside. Turn the oven up to 425 to finish roasting the peppers about another 10 minutes.
When the onions are ready, add beef to pan, turn up heat to medium high. Salt and pepper.
Squeeze the cloves of garlic out into a food processor. Add the roasted peppers and one can of diced tomatoes, blend until smooth.
When the beef is done, drain, and add tomatoes/roasted veggies blend. Give the second can of diced tomatoes a couple of zings in the food processor and add to the pan. Turn the heat down to medium. Add more salt and pepper to taste. Throw in a small amount of red pepper flakes. Stir frequently.
Start your spaghetti.
(If you bought bake-at-home bread, now would be a good time to add it to the oven. If using already baked bread, kill the heat and warm the store-made.)
While the spaghetti cooks, rough chop the basil. Stir it into the sauce. Keep stirring, you got nothing better to do. Check your seasoning.
When the spaghetti is done, drain, and put into a bowl. Add sauce to the top. Don't forget the bread. Eat.
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