Monday, August 21, 2017

What I Ate: Grilled Chicken

We've been doing this thing a lot this summer. And by a lot, I mean once a week. We buy boneless, skinless chicken thighs at the grocery store, because they're cheap and delicious, and pound them out and grill them to eat with rice and beans and mango salsa and chimichurri and other Mexican-style fixin's.
It's so simple and delicious and really good bang for your buck. We've also been loving making arroz amarillo (the secret ingredient is chicken bouillon).

Monday, August 14, 2017

Garden 2017 Update

The garden had a slow start but the plants started flourishing in July. One exciting thing that happened was the cilantro plant flowered and then left behind some coriander seeds. Next year, we'll plant the cilantro from seed.
We've harvested some broccoli, peppers, squash, and we've even snipped some hydrangea booms to brighten up the kitchen.

Monday, August 7, 2017

Pasta Arrabbiata

I love spice; a meal without spiciness is bland to me. If I'm eating a burger, I'll want some pickled jalapenos. I liberally sprinkle crushed pepper flakes onto pizza. I douse my eggs with hot sauce. It's a compulsion driven by the fact that so much of Korean food is spicy.

Whenever I see arrabbiata on an Italian food menu, I get excited by the description: pasta tossed in a spicy tomato sauce. But, I'm always sorely disappointed, as the spice levels are usually almost undetectable (at least to my palate). The solution, as always, is to make it at home.

Arrabbiata literally translated means angry, which means you should be adding liberal amounts of crushed pepper flakes. I like to keep the sauce super simple, limiting the whole recipe to under five ingredients (plus salt and pepper). The goal is to have the sweetness of the tomatoes shine on the taste buds before quickly being engulfed by the heat of the crushed pepper.
Ingredients [serves 4]:
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon crushed pepper flakes*
28 oz. can San Marzano tomatoes
1 teaspoon salt
½ teaspoon pepper
+ 1 lb. pasta
+ fresh basil leaves

*Increase or decrease per your preference.
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