Spaghetti with Sausage and Broccoli Rabe

Weekdays are hard. Violin lessons, derby, late-night-working hubby. I *almost* just called in a pizza tonight. But then I channeled little 'ol Giuseppina in Acquavella, Italy and said, "What would Giuseppina do?"

Another "pantry meal"! I know I say this a lot, but you really can get creative with whatever you have in the fridge/freezer/pantry.

I had some left over broccoli rabe from Carlino's prepared foods. You can certainly saute regular broccoli in some garlic and olive oil to substitute this.

Break it down...

• 1 lb of thick spaghetti
• small container of broccoli rabe (or saute some broccoli)
• 2 links of chicken sausage (or whatever you have)
• 1/4 cup of olive oil
• 2 cloves of garlic
• salt
• red pepper flake
• parsley
• parmesan cheese

Start the pasta water in a large saucepan.

In a large skillet over medium-high heat, add the olive oil. When hot, add the garlic, salt, red pepper flake, and sausage. Saute til sausage is done. Add the prepared broccoli rabe. Saute til heated through. If the pasta isn't done yet, turn the mixture on LOW.

When pasta is done, drain then add to broccoli rabe mixture. Toss and serve. Garnish with parsley and parmesan cheese.

Orrechiette Arrabiata with Cod

One of those "whadda we have to eat?" meals. This was another "pantry meal" made from stuff I had, plus the leftover cod from the fish taco recipe! Score. I love when stars align.

Here's what's up!

• 1 pound of Orrechiette pasta
• 1/4 cup of olive oil
• 1 can of whole Italian style plum tomatoes
• 2 cloves of garlic, pressed or minced
• 1 cod fillet, cut into 1-inch chunks
• Asparagus, chopped (optional)
• 1/2 teaspoon red pepper flake
• parsley, chopped for garnish
• salt/pepper to taste
• Parmesan cheese

Open the tomatoes, and blend til smooth. I use a hand blender right in the can. 

In a large skillet over medium-high heat, add the olive oil. When the oil is hot, add the garlic. Saute for a minute, but do not brown. Add the tomatoes, salt, and red pepper flake. Bring to a simmer, then cook for 30 minutes. In the last 10 minutes, add your asparagus.

Before your pasta is done, add the cod and parsley to the pan. The fish will cook rapidly. Stir gently or it will flake apart. When pasta is done, drain and toss gently with the sauce. Top with parmesan cheese.

Corned Beef and Cabbage

I'm not Irish by any stretch, but in my younger years, I was surrounded by them. A year never went by where I didn't play hooky from work to celebrate St. Patty's Day with my friends.

Getting an early start at Kid Sheleen's, then watching the parade, then walking over to the Logan House to dance Irish jigs. At some point hunger struck, and we ate Corned Beef and Cabbage in order to sop up the alcohol and continue the shenanigans. Those were the days! I certainly can't hang like that anymore, but I do have to have this traditional meal every year.

I love it because you throw it in the crockpot and get on with your day. So this *is* the perfect meal for those long days of drinking!

Here we go:

• 1 beef brisket (with spice packet)
• 3-4 golden potatoes
• 3-4 carrots
• 1/2 head of cabbage (or more if you can fit it)
• 1/2 onion (not chopped)
• 1 pony bottle of beer (or half a beer)
• 2 cups of water

Set crockpot on LOW.

Add the beef brisket with the packet of spices to the crockpot, plus the water and the beer. Let cook for 2 hours then add the potatoes and carrots and onions. Let cook for 2 more hours and add the cabbage in quarters. Cook for 2-3 more hours or until meat/potatoes are tender.

(You can certainly put all of this in together and leave it all day, but the potatoes will be extra soft this way, and may not maintain shape.)

Serve with Irish Soda Bread! I got this beauty from Big Sky Bread Co.

Fish Tacos

"These are UH-MAZING!!", says my 7-year old picky eater. Is that proof enough for you?

These were simple, inexpensive, and delicious! Definitely making these again.

Chipotle Drizzle:

1/2 cup of sour cream

1/8 cup of milk

1 TB juice of lemon

1 TB juice of lime

1/2 teaspoon of garlic salt

1-2 TB chipotle adobo sauce (any mexican grocery)

Mix the above with a whisk and set aside.

Tacos:

1 lb cod fillet (cut into 2-inch chunks)

Canola Oil

1 cup of tempura batter mix (in the seafood department)

1/2 cup beer

1/4 water

1 cup of flour (season with salt and pepper)

corn tortillas

green cabbage (shredded thin)

lime wedge for garnish

In a cast iron pan, pour the oil until it's almost an inch deep. Heat over medium heat. (When fish is frying it should bubble nicely.)

In a large bowl, mix the tempura, water, and beer until the batter is smooth and creamy. If it's still too thick, add a little more of beer & water. 

In a smaller bowl, mix the flour, salt and pepper.

When the oil is hot, dredge the fish chunks in the flour, then into the batter. Place battered fish into the hot oil and make sure the oil is bubbling on contact. Let cook about 2 minutes per side or until golden brown. Cook in batches, do not overcrowd the pan.

Assemble the fish on warm tortillas, drizzle the chipotle sauce and top with the cabbage shreds.

Squeeze a bit of lime for extra zing!