Monthly Archives: November 2011

Thanksgiving Dinner

I had a very tasty and filling thanksgiving dinner! But it was cooked by my aunt sooooo no recipes or anything like that for you!  Just a crappy iphone photo.

Thanksgiving Dinner made by my aunt.

Clockwise from 12 o’clock position: Stuffing (with gravy), Cranberry sauce, Turkey (with gravy), Mashed potatoes (with gravy), Sweet potatoes, Squash, Collard Greens, and a tiny roll.

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Delicious Garlic Bread

Okay here it is… the moment you’ve all been waiting for.  You might not know you were waiting for it, but believe you me, once you read this and look at the pictures you will realize how long you’ve been waiting.  Today you’re going to make…

Garlic Bread!!!

Garlic bread is, like, super customizable and stuff, you know?  What I use for my garlic bread is:

  • A baguette or some other long, skinny bread.  I actually prefer those “take home and bake” breads.
  • So much butter!
  • So much chopped or minced garlic!
  • A lil’ bit of shredded mozzarella
  • A lil’ bit of parmesan
  • Crushed red pepper to taste
  • Oregano to taste

OK so this is pretty straightforward.  Preheat the oven to 400 degrees (Fahrenheit!).

Get the smallest pan you have.  At home I have like a 3.5″ wide pan that I use, but here at school I just used a regular small pan.  Turn the stove on about half strength and put your butter in the pan.  How much butter?  Well, today I ate about one side of 8 inches of baguette and used 3 tbsp of butter and it was waaaay too much.  I would say use 2 tbsp instead.  Soooo… 1 tbsp per 4 inches per side of baguette!

Anyway, put that in your pan and let it melt.  While it’s doing that, throw in a bunch of chopped garlic (like, from a jar).  How much garlic?  Well, put in as much garlic as you think you’re going to need.  Then double it.  Then add more.

Once the butter melts and starts bubbling, turn it waaay the fork down, like to 2 or 3 out of 10.  It’ll still be bubbling, but this should keep it from burning.  Shake in a little bit of crushed red pepper for hint of spice.  Add oregano if you want, too.  After like 3 to 5 minutes or however long it takes to start lookin’ goooood, take it off the heat and use a spoon to smother yo’ bread in wonderfully fatty garlicky flavory butter.  Sprinkle just a little bit of mozzarella and a little bit of parmesan cheese on top of it and pop it in the oven.

I generally just put it in the oven directly on the rack without a tray.  You shouldn’t need one, but you can do it if you want.  Bake it for 5 minutes or until it starts browning on top (probably will be more than 5 minutes).

Pull it out of the oven and eat it with something Italian and enjoy!  It should be super ultra tasty because that’s how everything I make tastes.

Pasta and Meat Sauce

Here’s a recipe I made up as I went.  Straightforward but a lot of multitasking.  I rate it “good enough.”

Here’s what you need:

  • 1 lb ground beef
  • 1 jar of spaghetti sauce (Prego!)
  • 1 tsp of oregano
  • 1 tsp of basil
  • 1 or 2 cloves of garlic
  • 1/2 of an onion
  • Pasta
  • A little oil

Chop your half onion into small pieces and saute it in a large pan.  This is when you use the oil, dummy.  Smash, chop, and saute the garlic along with it.  You can use minced garlic or garlic powder later on, but I found smashing the cloves cathartic after a bad test and a three hour night-class.

While those are starting to saute, empty the jar of prego into a medium sauce pan and simmer it on low to medium heat.  Add the basil and oregano to the sauce and stirrrrr it up.  If you’re not sauteing garlic, put some garlic powder in the sauce too.  Also fill a large pot with water put it on high heat for the pasta.

So once your stuff is done sauteing, add that to the sauce too.  Stirrrrrr it up, bro!  In the pan you sauteed your veggies in, start browning the pound of beef.  This is why you needed a large pan!

Your water is probably boiling by now so put your pasta in.  I used fettuccine because I like it!  Make sure to stirrrrrr it up immediately or it’ll all stick together like mine did. 😦

Browning the beef is pretty straightforward.  Mash it up real good for a more consistent sauce or leave it kinda chunky if you want, your call.  Now just alternate stirrrrrrring everything up!  When the beef is done browning, drain it, add it to the sauce, and stirrrrrr it up!  This is why you needed a medium saucepan!  Your pasta is probably almost done so keep mixing this and that until done.  Drain your pasta and put it on a plate and EAT IT.

…OH I’M SORRY WHAT DID YOU SAY?? I’m a sellout because I’m using Prego and not making my own sauce from scratch?  Screw you I don’t care.