Recipes from last week…

I enjoy attempting to cook. I say “attempting” because I often don’t succeed at my cooking adventures (i.e. this fiasco). However, I suppose I’ve forgotten how wonderful it is to share these cooking adventures, especially when they don’t go awry. These are my recipes and attempts from last week…

Pasta Primavera
Ingredients

  • 1 lb. penne or elbow pasta (I used penne, but almost used rigatoni because it looked more fun!)
  • 2 tablespoons olive oil
  • 3 garlic cloves, sliced
  • 3 carrots, peeled and sliced
  • 1 lb. asparagus, cut into 1″ pieces (I went to the store and could not find asparagus. It tastes good without asparagus.)
  • 1 sweet red pepper, 1 sweet yellow pepper (or a green pepper because I forgot to buy a yellow one), seeded and sliced into strips
  • 24 cherry tomatoes, halved (or a can of diced tomatoes… I forget to buy stuff a lot.)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup half-and-half (which we were surprise out of so I just used whole milk)

Directions
Cook pasta until al dente.

Heat 12″ skillet over medium-high heat. Add oil and garlic; cook 1-2 minutes. Add carrots; cook 4 minutes. Reduce heat to medium. Add asparagus (if you found some) and cover and cook 8 minutes. Add peppers; cook 5 minutes, stirring occasionally. Add tomatoes, salt, pepper and cream. Stir in 1/4 cup of pasta water.

Drain pasta; transfer to bowl. Mix with sauce and serve!

If you’re a big fan of veggies; double them. There’s a lot of pasta, but not enough veggies in my opinion (and I replaced the missing asparagus with celery and half an onion).

Corned Beef and Cabbage
Ingredients

  • 2 lb. green cabbage, cut into sixths
  • 1 1/4 lb. small Yukon Gold potatoes, halved (I used white creamer potatoes.)
  • 3 large carrots, cut into half-inch pieces (Or just use some baby carrots because you used all your carrots for the Primavera.)
  • 2 large celery ribs, cut into half-inch pieces
  • 2 medium onions, cut into sixths (I only used one because I have a tiny crock pot.)
  • 1 cup beer (not dark)
  • 1 bay leaf (unless you’re lazy and you use a sprinkle of the dried variety)
  • 2 teaspoons mustard seed
  • 1 teaspoon dry mustard
  • 4 lb. corned beef (I used 2 lb. because, again, I have a tiny crock pot.)

Directions
Put all veggies, herbs and spices, beer and 1 1/2 cups water into a crock pot. Make a nest in the center.

Rinse corned beef and pat dry. Nestle beef in veggie nest and cook, covered, on low heat for 6 hours.

Remove beef and pull into chunks. Put into serving bowls and top with some grainy mustard for flavor.

(Not gonna lie… the corned beef I used should not be used for this. I don’t know where it is or what it looks like, but if you don’t want to corn your own, which takes two weeks, you better find the good stuff. Not the canned stuff. Don’t use that.)

Now for my salsa recipe, which changes every time I make it. Enjoy

Shae’s Salsa
Ingredients

  • 1 green pepper
  • 1 red pepper
  • 1 white onion (lots of onion) or red onion (not so much onion)
  • green onions (one or two)
  • 2 jalapeno peppers
  • 1-14.5 oz. can diced tomatoes or 2 big vine tomatoes
  • 1 Anaheim chili pepper (long green hot peppers, as Dillon’s calls them)

Directions
Those are the basic ingredients that need to be blended into a chunky soup via your favorite blending device. Now, the spices are a completely personal story.

I always include garlic salt or garlic powder and salt. Always. I also always put lime juice in it if I can. Screw cilantro. Cilantro can suck it. Other spices I include are: cayenne pepper, red pepper flakes, paprika, onion powder, basil, one time I used cinnamon, among others.

It’s really all what you feel like putting in. I’ve been attempting to make this salsa for a long time… sometimes it was really terrible and sometimes it was too hot or not salty enough or tasted boring. So… maybe I don’t have a good recipe for salsa, but if you put all the peppers together with the tomatoes, you’re usually going to get something amazing.

We had it with tacos, which I also made, but tacos don’t really need a recipe. Browned beef with onions and peas and one of those spice packets… easy. I think I didn’t overcook the beef, too! Yay, me!

Soon, I plan on making some stir-fried chicken with spinach and peanuts, as well as some pot roast without messing it up! Yum!

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