You know when it reaches that time when you absolutely have to make dinner, but have zero clue what it is you want to eat? This was one of those meals. This was an open the fridge and see what I have kind of a deal. I found a few baby eggplants, a pack of grape tomatoes, and so I made spaghetti! I made this to just feed me but it can easily be doubled or tripled or whatever you need.
There is something quite delicious about pasta that has not been completely smothered in a jar of sauce, when you just allow a few toppings to highlight the pasta rather than disguise it. This is one of those meals, and it is so good!
What you will need:
1 baby eggplant
grape tomatoes, halved (the pack I had was 5 oz and I used them all)
3 cloves of garlic, sliced
First, preheat the oven to 375F. While it is warming up, take one baby eggplant (or 1 per person) and cut it in half. Drizzle with a little olive oil and put in the oven. 10 minutes or so is all it really needs.
While the eggplant is baking you can do the rest of the sauce:
Throw the sliced garlic in a saute pan with some olive oil on a medium heat and let it soften slightly. Now you can add the tomatoes (except for 2 pieces).
At this point you can probably take your eggplant out of the oven. Switch the oven to broil, top each slice of eggplant with a slice of tomato and some slices of garlic, and pop the eggplants back in.
The tomato and garlic mixture just be cooked now, and all that is needed is to toss it with the spaghetti.
Serve it with the baby eggplant and you have a fantastic pasta dish!
Dates involving food are always challenging to me, especially when it involves me cooking for someone who clearly loves meat as much as the Boy does. And since it was his birthday, I really wanted to create something special. Coming up with the menu had me stumped. I didn’t want to scare him off with a plate of tofu and I like to avoid the misconceptions that all I eat is salad. Then I remembered that Boy had mentioned liking fettucine alfredo and I thought ‘hey, I could make that!’
I have made Alfredo sauce a couple of times in the last 6 years, but this one was the best recipe I’ve come up with. And it uses a whole cauliflower! Yummy with a vegetable thrown in. Now, Boy is quite a picky eater with a long list of foods he won’t try and another one of foods he doesn’t like. He had no idea this dish had any vegetables in it at all and he loved it, so I call that a win!
Now, on to the recipe:
1 head of cauliflower, chopped
1 cup heavy cream
1/2 cup white cheddar cheese, grated
1/2 cup parmesan cheese, grated
3 cloves garlic, diced
pasta for each person
First, boil some water and throw in the cauliflower and cook cauliflower until soft.
Put the cauliflower into the blender with a cup of the water you cooked it in and purée.
While the cauliflower is puréeing, saute the garlic. Add the cream and both cheeses until everything has combined nicely.
Now you can add the cauliflower puree into the pan with the garlic cream mixture. Stir until the cauliflower is evenly mixed in.
Cook the pasta and everything will be ready together.
I even made enough for my lunch tomorrow!