I'm not immune to making mistakes in the kitchen by any stretch of the imagination. However, I do try to avoid them as much as possible because 1.) I am afraid of disaster (imagine a fire needing to be extinguished after a failed homemade popcorn attempt...ahem...not that anyone in my family would know about that) and 2.) I don't like cleaning up a mess.
Two weeks ago I wanted to take full advantage of our beautiful sweet corn that we received from the CSA and make a corn chowder. This is one of my favorite things to eat, and although it's still warm outside, I decided that soup was in order. I worked hard shucking the corn and getting every last kernel off the cob, etc, etc. G and I enjoyed a nice big bowl of corn chowder that evening. The next night I planned to have leftovers. Instead of microwaving individual bowls of the chowder, I just put the pot back on the stove to heat. Well, that was my mistake. I turned the burner on too high (which is something I'm constantly nagging someone else about), walked away, and that was THE END. What had been a delicious, garden grown corn chowder ended up as nasty, bitter, BURNT corn chowder.
So last week I decided upon a fool-proof recipe from my dear friend Nada (also my former boss) that G and I could enjoy together, without any heartbreak or burned pots. The recipe she came up with was so easy (great for a last-minute meal, or when you just don't feel like taking a long time to cook) and resulted in a really tasty pasta dish. I know it's not really homemade, but sometimes it's fun to take a short-cut.
1 jar store bought light Alfredo sauce
1 package fresh baby spinach
1 onion, diced
1 lb. penne pasta (or other favorite shape)
Parmesan cheese, optional
Directions: Cook pasta according to package directions (make sure you season the pasta water with salt!). Meanwhile, saute chopped onion in olive oil or butter until translucent, about 7-10 minutes. Add fresh spinach and wilt to desired doneness. Stir in Alfredo sauce. If the sauce is a bit thick, save some of the pasta-cooking liquid and add a little bit at a time to get the texture you want. Drain pasta and add directly to the sauce. Season with salt & pepper (if needed...it really doesn't need salt if you seasoned your pasta, but you might like pepper or red pepper flakes), and top with some Parmesan cheese.
Then, watch your G$ devour it like it's candy.