penne a la vodka

or skip the vodka, it really doesn’t matter.

• 1 lb pasta + 1/2 cup reserved pasta water

• 1/2 cup olive oil

• 1 small red onion, diced, or 3 shallots

• 4 cloves garlic, minced

• 1/2 cup tomato paste

• 2 tbsp vodka (optional)

• 2 tsp balsamic vinegar

• 1 cup heavy cream or half and half

• 2 tsp red pepper flakes (or to taste)

• 1 tbsp butter

• 1/2 cup parmesan cheese

• salt, pepper, basil to taste

Cook pasta according to package instructions, and reserve 1/2 cup pasta water. While pasta is draining, in the same pot, heat the olive oil over medium heat and cook the onion/shallot for 3-4 minutes. Add the garlic and butter, and cook for an additional minute.

Add the tomato paste and cook for 2-3 minutes, until it darkens in color. Add the vodka (if using) and vinegar, and cook for an additional minute.

Add heavy cream/half and half, and red pepper flakes, and stir until sauce thickens. Add pasta, pasta water as needed, and stir in parmesan cheese. Season with salt, pepper, and basil to taste, and serve with more parm.

brownies

no boxed mix here.

• 1 1/3 cups flour

• 2 cups sugar

• 3/4 cup cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 2/3 cup vegetable oil

• 3 eggs

• 2 tsp vanilla

Coat a 13x9 pan with baking spray. Whisk together flour, sugar, salt, cocoa, baking powder, and salt. In another bowl, combine oil, eggs, and vanilla; add to dry ingredients and mix until just combined.

Bake at 350° for 28 minutes or until centers are dry.

one-pan sausage and gnocchi

good for using up odds and ends. serves 2 very generously.

• 8 ounces ground Italian sausage or prepared links, sliced

• 1/2 small onion, finely chopped

• 4 cloves garlic, minced

• 1/3 cup dry white wine or chicken broth

• 1 14-ounce can diced tomatoes and juices

• 1 cup heavy/whipping cream, or whole milk

• 1 pound uncooked potato gnocchi

• 1/2 cup grated Parmesan cheese

• 2 cups spinach

• fresh basil (can sub dried), salt, and pepper to taste

Saute the sausage and onion in a large skillet on medium-high until lightly browned - 7-10 minutes. Add garlic and cook for an additional 30 seconds. Add the wine/broth and cook for another minute.

Stir in the diced tomatoes, cream, and gnocchi. Once the sauce bubbles, cover and reduce to medium for 5 minutes.

Stir in the Parmesan cheese, spinach, basil, salt, and pepper.

crockpot quinoa casserole

healthy and vegetarian comfort food. serves 4 as a main course.

• 1 cup water or vegetable broth

• 1/2 cup dry quinoa

• 3 cups peeled and diced sweet potato (about 2 large potatoes)

• 15-ounce can black beans, rinsed and drained

• small can corn, rinsed and drained

• 1 jar prepared salsa

• 1 medium bell pepper, diced

• 1 small onion, chopped

• 2 tbs taco seasoning

• cilantro to taste

• 1 cup shredded cheese

• to serve: green onions, avocado, sour cream, tortilla chips

Combine all ingredients except for cheese and toppings in slow cooker and stir to combine. Cook on high 2-3 hours or low 4-6 hours.

Season with salt and pepper to taste. Stir in cheese and serve warm.

ginger glazed carrots

fancy enough for company. makes 4 side dish servings.

• 1 inch piece fresh ginger, sliced (can sub powdered)

• 1 pound medium carrots (about 6), peeled and sliced 1/4 inch thick

• 3 tbs sugar

• 1/2 cup low-sodium chicken broth

• 1 tbs butter/equivalent

• 1 tsp minced fresh rosemary (can sub ground)

• juice of half a lemon

• salt and pepper to taste

Bring ginger, carrots, 1 tbs sugar, and chicken broth to a boil over medium-high heat, covered, in a medium saucepan. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender - about 5 minutes.

Uncover, increase heat to high, and simmer until liquid is reduced to about 2 tbs - 1-2 minutes. Add butter, rosemary, and 2 tbs sugar. Toss carrots to coat and cook until carrots are completely tender - about 3 minutes.

Remove from heat, add lemon juice, and season with salt and pepper to taste.