Penne Pasta with Italian Sausage

December 10, 2010

2 Boxes Ancient Quinoa Rotini

1 Package of  Mild Italian Sausage 

1/2 Large White Onion - Coarsely Diced

1 Jar Emeril's Roasted Gaaahlic Pasta Sauce

1 Can Crushed Tomatoes

1/2 cup Milk (I prefer whole for this recipe)

1 Cup of Parmesan Cheese

Salt and Pepper to Taste

(As always, check your sauces and meats prior to cooking to ensure GF standards.)

Preheat oven to 400 degrees.  Slice uncooked sausage in half lengthwise.  Remove casing.  Cook in lightly oiled skillet or on griddle.  I use a cast iron griddle on my stove for this.  Cook on medium low for 10 minutes, turn, then cook an additional 10 minutes.  Saute onions until tender along with the sausage.  Meanwhile, cook pasta to box directions.  Drain.  Mix sauce, tomatoes and milk.  Salt and Pepper to taste.  Transfer pasta to a 13x9 baking dish.  Pour tomato mixture over pasta.  Add cheese.  Now that the sausage has cooled cut into 1 inch pieces.  Add to dish.  Toss dish well coating all of the pasta ensuring that all ingredients are mixed well.  Bake for 20 minutes.  I usually serve this with salad and my cheesy scones.

Puffed Pancakes

September 26, 2010

3 Eggs

1/2 Cup Pamela's Baking Mix (or other GF baking mix)

1/2 Tsp Salt

Pinch of Sugar or a Couple of Drops of Agave

1/2 Cup Milk

Beat eggs until light.  Add milk and continue to beat.  Add remaining ingredients and mix well.  Bake in an oven preheated to 400 degrees for 20 minutes.  Sprinkle with powdered sugar.  Serve to hungry family with toppings of choice (fruit, maple syrup, honey, etc.).  Enjoy!

Cornbread - the real Staff of Life

Last night was a Pinterest kinda night.  I've made these recipes before but thought I would share with you.  If you are like me  you are always looking for new recipes to add to your repertoire.  I give you Irish Stew with Mashed Potatoes and Firehouse Cornbread. 

Cornbread is a funny thing.  I grew up on beans, cornbread, mashed potatoes, traditional Southern foods.  Mama's cornbread was simple and dry.  Eggs, buttermilk, corn meal, bacon grease.  That's it.  It was mixed and poured into a cast iron skillet that was only used for that sacred bread.  I ate it each night (literally) covered with mounds of butter in an effort to moisten it.  Though my mama was an amazing cook and I rarely turned anything down she made, I longed for the sweet moist cornbread served at school.  This may explain why, as an adult, despite mastering most of what she made for us (and more), I cannot master her cornbread recipe and have been for years on the search for the perfect cornbread.  This one is close, friends.  Very close.

Oh!  If you know me, you know that I often adjust recipes to suit my needs.  With that said, the Irish Stew recipe is perfect as is.   I changed Bisquick to Pamela's Baking Mix in the Cornbread and I reduced the sugar from 1/2 cup to 1/8.  Future recipes I'll only reduce it to 1/4.  It needed just a little more sweetness! 

“Her corn-cake, in all its varieties of hoe-cake, dodgers, muffins and other species too numerous to mention, was a sublime mystery to all less practised compounders.”
Harriet Beecher Stowe, 'Uncle Tom's Cabin' (1852)

Back to Basics

Do you ever just want something really simple?  Or, want your life to be really simple?  I do.  A lot!  When I woke up yesterday and contemplated what I would be bringing to the dinner table for my family, simple and homestyle was what I wanted.  So, I took out my trusty crockpot and poured in two bags of dried pinto beans.   I added a little salt (to your preference) and two tablespoons of bacon grease (yes, I said it) and turned the crock pot on low for 10 hours.  When we arrived home last night I made a 8x8 pan of cornbread and voila, simple and homestyle just like that.  

"What most moved him was a certain meal on beans." - Robert Browning

Oh Panini Press!

Welcome Cuisinart Grill to the family.  Where have you been my whole life?