Time in the Kitchen

I like to take my time in the kitchen.  There's just something about pouring yourself a glass of wine and taking your time to prepare a meal.  Cutting and chopping may feel tedious and time consuming to some, but I get great joy out of feeling the knife slide back and forth on the cutting board.  Sure I have one of those fancy chopper things, but I rarely finds it's way out of the cupboard.

If you're reading this and you are a mom of young children I realize there isn't always time to spend in the kitchen.  We all have days when there is no time to plan ahead or we have to whip something up quick.  Last week I tried a recipe from Rachael Ray's 365 cookbook.  It was similar to a recipe I love, but quicker (30 minute meals is the name of the game with Rachael).

Ricotta Pasta with Sausage

What you will need: 1 pound penne, kosher salt, 2 cups ricotta cheese,  2Tbsp butter, 1/2 cup Parmesan, 1/2 cup chopped onion, 1 pound Italian sausage, parsley

Get your pasta water boiling and cook pasta according to package.  Cook the sausage and onions together.  In a large bowl, mix ricotta, butter (cut into small pieces), and Parmesan cheese.  Once pasta is done, drain and rinse.  Pour the pasta into the bowl; on top of the cheese and butter.  Mix well until the butter is melted.  Add in sausage and onions; sprinkle with parsley and salt.  Toss and serve.

A very quick and easy dish.  I felt the ricotta was too pasty, so if I make this again I might add a little pasta water to the bowl as well.  My boys didn't like the texture of the ricotta at all. So, although it is an easy dish, it may not be a good one to make for the kiddos.

Here is the dish I would have made if I had extra time. I love this dish!  It came from Giada De Laurentiis, but I changed it quite a bit.

Orzo with Sausage and Peppers

What you will need:  2 red bell peppers, 1 pound orzo pasta, 3 cups chicken broth, 3 cups water, 1 tablespoon kosher salt, 2 tablespoons olive oil, 1 pound sweet Italian sausage, 1 clove garlic, 1 small can mushrooms, 1/4 teaspoon pepper flakes, optional, 1 tablespoon parsley, 1/2 cup feta cheese, crumbled

1. Place peppers on a baking sheet and broil for 8-10 minutes until charred. Place the charred peppers in a medium bowl and cover tightly with plastic wrap. Allow the peppers to steam for 20 minutes. Under running water, peel away the charred skins from the peppers. Pat them dry. Remove stem and seeds and cut into pieces.
2. In a medium pan, bring the chicken broth, water, and salt to a boil. Add the pasta and cook until tender, about 8-10 minutes
3. While the pasta is cooking, in a large skillet, heat the olive oil. Add the sausage and cook until no pink shows. Add the garlic and cook for one minute. Add the mushrooms, peppers, and red pepper flake if using. Cook until heated through.
4. Drain the pasta, reserving about 1/2 cup of the liquid. Transfer to a large serving bowl. Add the sausage mixture. Sprinkle with parsley, salt and pepper. Toss to combine and drizzle remaining liquid over the top. Crumble the feta on top and serve hot.

This recipe takes a little more time because you have to roast the peppers, but it definitely makes a difference when it comes to taste. 

Almost every time I take a short cut in the kitchen or neglect planning weekly meals, I regret it.  The meal  never comes out as I wanted.  Take the time to plan your meals, shop for the right ingredients, pour yourself a glass of wine and I guarantee you'll sit down to a perfect meal!