Fennel and Cumin Roasted Cauliflower

Dinner 10.23.2012: Fennel and Cumin Roasted Cauliflower

Fennel and Cumin Roasted Cauliflower

Roasted Cauliflower (1 head cauliflower cleaned and cut into bite size pieces, ground cumin, ground fennel, kosher salt, pepper, olive oil) - in a large non-stick pan heat olive oil, add cauliflower and season with spices. Add more olive oil if cauliflower looks 'dry'. Toss occasionally and when pieces starting to brown (about 10 mins) finish roasting in preheated oven @ 400F for about 30 mins.

Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Dinner 2012: Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Roasted Sweet Potato and Mushroom Cream Sauce (olive oil, sweet potatoes, mushrooms, red onion, kosher salt, pepper, chicken stock, dried thyme, heavy cream, parsley, starchy pasta water, grated parmesan)

Pan-Roasted Salmon (olive oil, salmon fillets, kosher salt, TJs Everyday Seasoning) - season fillets with salt and pepper. Sear skin side up in nonstick pan with a little olive oil until nicely browned. Turn fillets over and finish ~8-10 min @375F oven.

Roasted Sweet Potato and Mushroom Cream Sauce with Salmon

Sun-dried Tomato Pesto Bolognese with Roasted Brussels Sprouts

Dinner 10.15.2012: Sun-dried Tomato Pesto Bolognese with Roasted Brussels Sprouts

Sun-dried Tomato Pesto Bolognese with Roasted Brussels Sprouts

Yes, once again I made spaghetti bolognese (either that or meatballs). It's just too good (and quick) not to!

Sun-dried Tomato Pesto Bolognese (olive oil, minced onion, kosher salt, ground sirloin, pepper, chicken stock, marinara sauce, sun-dried tomato pesto, little tomato paste, chopped parsley, minced garlic, grated parmesan)

Roasted Brussels Sprouts (Brussels sprouts, olive oil, kosher salt, pepper) - cut ends of Brussels sprouts, remove outer leafs and cut in half. Season with salt and pepper and toss with olive oil. Roast at 400F for about 30 minutes turning once after 15 mins.

Turkey Sausage and Brussels Sprouts Penne

Dinner 10.13.2012: Turkey Sausage and Brussels Sprouts Rigatoni

Turkey Sausage and Brussels Sprouts Penne

I love Brussels sprouts, but in the past I only cooked them one way: with bacon and red wine vinegar. It is truly a delicious way of preparing them, but often the Brussels sprouts were simply undercooked and eventually I stopped making them because they never turned out right. So, when I went to the market a few days ago I came across fresh Brussels sprouts trees for only $2.99! Needless to say I stuck one in my cart and here we are - first Brussels sprouts recipe of the season.

This combination was inspired by a recent recipe published in Sunset magazine prepared with (purchased) Spicy Pork Sausage and Chard. It is very seldom that I make an actual recipe - rather I read a lot of them and them come up with my own combinations.

Mild Turkey Sausage Recipe
To check the seasoning mix all ingredients and cook a little of the mixture in a pan. Feel free to increase spices :)

• 1 lb ground turkey
• 2 large garlic cloves, minced or mico-planed
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoons ground cumin
• 1 teaspoons salt
• little crushed red pepper (optional)
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper

Mix all ingredients well. In a large, heavy-bottom sauté pan heat a little olive oil and cook the turkey sausage mixture in 2 batches; you do not want to 'crowd' the pan, otherwise the turkey will steam rather then brown nicely. Using a wooden spoon break up the mixture in bite size pieces. Once cooked through remove with a slotted spoon and repeat with second batch. Remove cooked sausage, wipe out pan with a paper towel and reuse for Brussels sprouts.

Turkey Sausage and Brussels Sprouts Penne (2+ servings)

• Cook pasta in salted water while making the sauce.
• 8 oz (1/2 box) Rigatoni
• Heat a little olive oil in a heavy-bottom saute pan, add Brussels sprouts, little salt and pepper and sauté until white parts starting to soften (~5 mins).
• olive oil
• 2-3 cups  thinly sliced brussels sprouts
• kosher salt
• black pepper
• Add chicken stock and gently simmer until starting to reduce a little. 
• 1+ cup chicken stock
• Add pre-cooked chicken sausage and heat through. Make sure there is some liquid left in the pan - if not add a little more stock. Once you toss the mixture with the pasta it will absorb quite a bit of it.
• 1/2+ precooked turkey sausage
• Add al-dente pasta, stir, garnish with sliced almonds and parmesan.
• precooked, al-dente pasta
• sliced almonds
• grated parmesan

Turkey Sausage and Brussels Sprouts Penne

Spaghetti with Vodka Sauce

Dinner 10.9.2012: Spaghetti with Vodka Sauce

Spaghetti with Vodka Sauce

I only have about one cup of marinara left, but with the vodka and heavy cream it makes enough sauce for two servings. And may I add that this sauce is delicious!

Spaghetti with Vodka Sauce

• Gently simmer marinara and vodka until it starts to thicken ~15-20 minutes.
• 1 cup plain marinara sauce + 1/4 cup water - 
• 1/2 cup vodka
• Adjust seasoning with salt and sugar
• kosher salt
• sugar
• Add as little or as much cream as you like, but ideally it should have a nice and light color
• ~1/4 cup heavy cream
• Toss with al-dente pasta and garnish with grated parmesan cheese
• grated parmesan