1/2 box pasta elbows
1 giant bag of baby spinach
8 cups chicken broth
4 garlic cloves, chopped
1/2 cup ground ham or sausage
1 big can Cannelini beans
Sautee garlic and ham/sausage. Add Chicken broth and bring to slight boil. Add pasta and beans and cook until pasta is tender. Add spinach and wait til wilted. Serve with a little parmesan on top.
Sausages:
2 Hot Chicken Sausages (better with Pork Brats, but healthier with the chicken)
2 Chicken Andouille Sausages
1 medium to large yellow onion
1 tbsp. sugar
store-bought sauerkraut (use as much as you like)
Caramelize the onions by sauteing them until they’re just turning brown, then sprinkle the sugar on them to sweeten. Remove from pan. Then Sautee Sausages til they’re cooked though and slice up…put everything back in the pan to keep warm.
Potatoes:
1 little bag of red creamer potatoes
1 tbsp. Olive Oil
1 tbsp. white wine Vinegar
2 tbsp. Dijon Mustard
1 tbsp. fresh Dill
Salt & Pepper to taste
Peel just the center of the potatoes (just run the peeler once round in a circle), so that the taters will cook faster and so that they’ll be pretty. Boil them til tender.
In a bowl, wisk together the rest of the ingredients. Pour the dressing over the cooked potatoes and toss til they’re covered.
Serve with potatoes on the bottom, and the sliced sausage, onions, and sauerkraut on top.
recipe:
1 sushi grade tuna steak
2 tbsp. light canola mayo
2 tsp. wasabi paste
1 package crostini
Slice tuna steak into thin slices and place in a bowl. Wisk together the mayo and the wasabi paste til blended…then slowly wisk it some water to dilute it a bit. Pour in bowl with tuna to coat it well. Place tuna over crostini and serve immediately.
11.5.05
Tom and I decided to take a field trip to the Bronx Zoo. Sure, it’s November, but it was about 70 degrees and sunny, and the leaves at the park were in full fall effect.
Halloween weekend, and Claudia and Lisa drove in from Boston. Overall, it was a lovely weekend, despite the Cafe Shane Debacle (more about that later).
Saturday began with a 7A brunch…as usual…
Once a month SparkNotes hosts a potluck with a theme. This was my first one, since I was out for Sita and David’s wedding last month. The theme was obviously halloween, and I’m ashamed I didn’t take more pictures, especially of the “Stake through the Heart Cake,” which was red velvet cake shaped like a heart and stabbed with a wooden stake. I brought “Bump-anadas in the Night.” Anyway…here are the few pictures I did manage to take…
The spread…
Shameless Plug. Vote here.
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