I haven’t cooked in weeks! You can imagine what my kitchen pantry and freezer and refrigerator looked like when hubby and I came home from the hospital. My mom had been staying over with our son, taking care of him and of the house and the animals….but still, there wasn’t much in the house to prepare a meal with.
I ran to the grocery store without a list – always a scary thing – and just started flinging things into the cart. My memory told me that I had a jar of Prego spaghetti sauce at home – it was supposed to have been for something – don’t ask me what – so I decided to fix it up for supper.
1 pound Johnsonville Italian Sausage
1 container (8 ounces) of fresh mushrooms
1/2 yellow onion, diced
2 tbsp. basil
2 tbsp. oregano
2 bay leaves
2 tbsp. white sugar
Dash of salt
1/2 pound Barilla Spaghetti
Pour in the spaghetti sauce carefully, because it could splatter.Cover and simmer on low for about 10 minutes, allowing the spices to blend. Taste and adjust your seasonings. My husband sometimes tells me I don’t use enough oregano or basil. Last night, he didn’t say anything negative about this sauce!
Boil the spaghetti in lots of hot, salted water; I used my Fasta Pasta Microwave Pasta Cooker. It only takes about 13 minutes to prepare enough spaghetti for the three of us. If not for the pasta cooker, it would take a LONG TIME for an entire pot of salted water to boil, so I really like my pasta cooker.
Serve with Parmesan cheese and hot, buttery garlic bread.Delicious!Oh, and one more thought before I go…about those mushrooms…I hear people on television and read blogs and websites warning about washing mushrooms – that instead of washing them by dunking them in water, you should “brush” them clean or wipe them clean with a wet paper towel because otherwise, they’ll “soak” up water. Yesterday after I dunked and washed and sliced my mushrooms, I was remembering Alton Brown’s “Good Eats”, and how one night he did an experiment PROVING that mushrooms do NOT soak up any water, no matter how long they sit in water….and look what I found: The Fungal Gourmet transcript, courtesy of The Good Eats Fan Page! It’s amazing what you can find when you search high and low 🙂
Another grilling adventure! Tonight it was steaks, baked taters and mushrooms. The last time I made baked potatoes on the grill, the skins burnt. So tonight, I tried something different, thanks to Better Homes & Gardens! I purchased their “GRILL IT!” magazine today and it had an ingenious idea! When you need to grill some foods on DIRECT heat and some on INDIRECT heat, all you have to do is start your fire and when you’re ready to throw the food on, arrange your charcoal into a CIRCLE around the grill and leave the center clear. The center is your INDIRECT heated area while the hot charcoal is the DIRECT heat.
Wow! Why didn’t I think of that? I prepared the potatoes Ron’s way: scrub them, give them a bath in egg white and roll them in Kosher salt. I put them in the center of the grill – INDIRECT heat for about an hour. Ta-da! They turned out beautifully, didn’t they?Then, I got my mushrooms ready by slicing them up, spraying them with olive oil, then sprinkling garlic powder and salt over them. They got to cook in the INDIRECT heat of the grill and the steaks went on the DIRECT heat. I shuffled the coals around once I took the potatoes off, so that the steaks would all cook and be finished together.I must apologize for the lack of pictures after this…everything was so delicious that I just didn’t have time to CLICK any pictures!
Ah, steak! My teen said he could live on steak every day. He probably could 🙂