quick and dirty pasta (for you, denise)

so i was making this pasta the other night (for lunches this week) and talking to THK on the phone, and she made me PROMISE to show pictures and tell her how to make it. i actually have this recipe in the cookbook that's part of my actual website--the one that needs overhauling and is currently living on a somewhat dysfunctional server. so--i guess i will post it again. but first, a disclaimer: i measure NOTHING while making this, so you know, consider it fluid.

this is a basic tomato sauce that i make all the time and then add stuff to. it takes 3 pots, and is done in 4 steps:

step one: roast two red peppers. i do this by putting them in the oven under the broiler and turning them every few minutes until they are black all over. you can also do this on the burner of a gas stove if you are lucky and have one, which i don't. when they are all black and charred-looking, put them into a paper bag and roll it up and let them steam in there until they are cool enough to peel and chop. meanwhile...

step two: throw the following into a pot: 1 large can of progresso crushed tomatoes (i am brand loyal on some things), 1 small (8-oz) can of tomato sauce, and many piles of dried spices. it's about a tablespoon each (or maybe a little more) of basil, oregano, and parsley; 1 bay leaf; 3 shakes of cumin and 1 of turmeric; salt and fresh black pepper. turn this on med-high until it comes to a boil, and then simmer it for the rest of the time you are cooking, stirring occasionally. this will be done when you're ready for it, and you really can't overcook it, so just let it go. meanwhile...

step three: put water on to boil for the pasta. i use whole grain kamut pasta from eden organics, which is great and has more protein in it than whole wheat. however, you can use any pasta you want for this. have at it. cook according to package directions. and you know, drain it when it's done. meanwhile...

step four: mince some garlic and put it into a large skillet with some olive oil. (note: normally i make this with hot italian turkey sausage, which i would take out of its casings and saute first in the skillet with the olive oil and garlic. however, this time, they were out of it, so i tried some aidells sundried tomato chicken sausage instead. since it was already cooked, i just sliced it up and sauteed it last--it's good, but lacks the spicy flair i want. i should have added some crushed red pepper. but i digress...) saute mushrooms until they begin to release liquid, then add them to the tomato sauce. saute sliced sausage, and add that to the tomato sauce, too. add the red pepper last. salt and pepper to taste, then toss the tomato sauce with all the add-ins with the pasta. voila--you are ready to eat, or in my case, you are ready to pack it into containers for lunches.

the beauty of this "recipe" is step four. in step four, you can basically saute whatever the hell you want and add it to the tomato sauce. here are some suggestions:

• fresh veggies like zucchini, broccoli, asparagus, tomatoes, etc for a primavera thing
• chicken, rosemary, and a little cream for a pink sauce thing (also good with spinach)
• ground beef and pork for a bolognese thing
• skip the saute altogether and just add some fresh basil and a bunch of different cheeses for a marguerita thing

get wild, people--use your imagination. make good pasta.

30-minute dinner for two: shrimp and vegetable stir-fry

THK asked me for this recipe. therefore i am sharing it with all of you. and, although it is basic, it's also amazingly fast, flexible, and healthy. it's also delicious--it's what a crave when i am sick of eating crap and want somehting good for me and also yummy. i have been known to make this while sick as a dog and half-delirious just so i can have all the fresh vegetables in something hot with a lot of flavor. but i digress...

INGREDIENTS

• a few tablespoons olive oil
• soy sauce
• 2 cloves of garlic^*
• ~1 teaspoon grated fresh ginger^*
• ~3/4 lb peeled and deveined shrimp (i buy them already cleaned)
• 2 stalks of celery
• 1 small yellow onion
• 1 small red pepper
• 2 handfuls of mushrooms, mixed (this has shitake and white button)
• ~1/3 cup cashews
• 1 broccoli crown
• a handful of snowpeas

DIRECTIONS

cut everything into bite-sized pieces. put oil^*, soy sauce, garlic (minced or through a press), and ginger to a large pan or wok. heat until oil is very hot. add shrimp and sauté just until cooked through, about 3 minutes. remove from pan and reserve. add a little more soy sauce, the cashews, and all the vegetable except the broccoli and snow peas. sauté for about 5 minutes until the onions start to become a little translucent and the mushrooms bein to release liquid. add the broccoli and snow peas and saute for about 3 minutes more. add the shrimp back to the pan and stir until heated through. serve immediately either plain or with rice. add soy sauce, asian hot pepper sauces (like sambal oelek--mmmm), and chili oil at will. i like this with steamed brown or jasmine rice. oh--one note--to give jasmine rice a little kick, add some chopped scallions and shredded carrot. YUM!

note that, although i am specifying certain vegetables and shrimp for this stir-fry, you can use just about anything in it: chicken, steak, french beans, squash, zuchini, bean sprouts (add near the end), asparagus, almonds, walnuts, chili oil, etc. don't be afraid to be creative and experiment!

* i totally cheat on this--i periodically go to the asian market and buy ginger and garlic oil. then when i am in a hurry, i use the oils in place of fresh garlic and ginger. it's almost as good, and so fast! :)