Cooking For One

I really hate when Kevin is out-of-town, but we both deal with it.  I talked about it over on Nikki’s blog a while back.  Well, he’s out-of-town this week, and although I’ve missed him terribly I’ve enjoyed not cooking too much.  Now, Kevin has never once expected me to cook dinner, actually he’s the one who cooks most of our meals.  However, when he’s gonna be home late and I’ve been home all day it’s the least I can do.  While he’s been away I’ve pretty much snacked all day and have not been too hungry for dinner.  I do have the opportunity to cook some of the meals I like, that may not be Kevin’s favorite, or I can cook meals that don’t have meat involved.  You all know I am a meat-eating southern girl, but to be honest, sometimes I just don’t feel like dealing with the protein of the meal.

So tonight was one of those nights.  I just looked through my pantry and created this pasta dish.  It was very delish.

These are all the ingredients you will need.

And a small onion.  I decided to add this after I took the picture.

Heat about 1/4 cup olive oil in a skillet. Add about 1 teaspoon of garlic (or more depending on your love for garlic) and a few shakes of red pepper flakes (or more depending on your love for red pepper flakes).  Cook for a few minutes but don’t let it burn.

Meanwhile cook the pasta.

I saw on Pinterest if you put a wooden spoon over the pot it won’t boil over…it works, we do it every time.

Also, meanwhile, caramelize some onions.

Now you can add your drained tomatoes to the olive oil.

You can see how you’re gonna have a nice little sauce.

Once the onions are done add them to the tomatoes.  Then drain the pasta and throw that in too.

Mix together and that’s it!

Of course I add a little Parmesan.

What I loved about this was you instantly taste the heat from the red pepper, but then some sweetness from the caramelized onions.

You can easily adjust this to your liking.  You can add chicken or shrimp, and any other veggies you had on hand. I also think a few sun-dried tomatoes would be good. Oooh and maybe some feta sprinkled on top…

I also have  a feeling that this may be one of those pasta dishes that is good cold right out of the fridge.  I can let you know as I’m sure I’ll be enjoying my leftovers tomorrow.


This is What I’ve Been Up To…

I’ve been a bad blogger the past few weeks, and I have no excuse so I’m not going to try to come up with one.  I’ve been busy (is that an excuse?) and have done a few projects that I want to share.

I’m working on Vanessa’s baby bedding for Baby Gray who will make his arrival in October.  This is his crib bumper, although it’s not quite finished.  You will certainly see the end results either here or on her blog, or both!

The nursery colors are grey and orange…

I made this shirt/swimsuit cover.  I found this cool, sheer material and instantly thought cover up.

(Obviously you won’t see me in a swimsuit unless you are in the sun with me…)

It’s very flowy and off the shoulder.  I’ve worn it and it looks real cute over my black suit.

I made a new wreath for our door.

I just stuck some hydrangeas in one side and attached an “H” to the other…

And finally, I made these pillows.

(The green ones.)  I picked up this fabric at Michaels, on sale for $4.00, and I already had some pillow inserts we weren’t using.  I love a mix of textures, but knowing me, these will make a trip to every piece of furniture until I make a final decision.  (Looking at the one on the right reminds me that Mona likes to lay on the pillows too, hence the squashed appearance.)

So that’s it for now.  I have a few things on my list to do, and I plan blogging a bit more frequently.  No excuses.

So, what have I messed?  What have you all been up to?

Roasted Vegetable Pasta

I have to give my sis-in-law Susan (who also made our wedding cake) credit for this recipe.  She made it for dinner a while back and I knew I would be making it.  This is super easy (I say that a lot but this really is) and delish.

Start with whatever veggies you want to use.  I used a red onion, zucchini, tomatoes, and red pepper.  Just cut those up into bite size pieces and place on a cookie sheet. I also added some turkey sausage.  (Susan added Italian sausage, but I had these ingredients on hand.)

I drizzled some olive oil and salt and peppered, then put in a 400 degree oven to roast.  I actually don’t know how long I left them in the oven, lets say 15 minutes…but just take them out when they’re done.

Meanwhile, cook your pasta.  I used the tri-color bow ties.

Drain, and add a bunch of Parmesan cheese. Then add your veggies and mix together.  The olive oil and other juices from the veggies make a nice little sauce.

This is seriously good, and so many ways you can change this up.  You can obviously change the pasta, and the veggies, but you can also add some fresh herbs.  I was really close to adding cilantro, and I probably will next time.  Chicken would also be a good addition.