Weekly off-topic post

[smeddley]

Well, I'm not technically late, it's still the weekend, but I was rather busy yesterday making little mini pumpkin pies. I will never do that again. I love making regular pumpkin pie, but the amount of time it took to put pie crust in 24 individual mini muffin cups was enough to make me tear my hair out. The made-from-scratch whipped cream was awesome, though.

And the secret to an even better pumpkin pie made with real pumpkin? Most recipes call for a can of evaporated milk, but I use sweetened condensed milk.

Anyone else cooking anything amazing, or tricky, or even horrible? Kitchen failures can be pretty amusing, once you're over the frustration. I've certainly had my fair share, in my quest to always try out new recipes!

Bonus writing prompt: something goes terribly, terribly wrong in the kitchen.

Have a wonderful rest of your weekend! And don't forget this week's contest!

Comments

[alexseanchai]

Missing a > in your link.

Last night I made pasta e fagioli for my friends and me. I kind of expected there to be enough for two meals. Nope. The three of us demolished it. This recipe comes from Mom's friend Jeff, who is an excellent cook.

2 tbsp olive oil
1 c chopped onion
3 cloves garlic, minced (which means one clove at home because garlic screws with Dad's system, but if I were making a batch just for me I'd probably do five)
1 14.5 oz can/jar one's favorite tomato sauce (he suggests homemade or Prego; a good substitution is a can diced tomatoes, a can tomato paste, some salt, and amp up the basil and parsley and black pepper)
3 c chicken broth (he says low sodium, but why?) or vegetable broth or water
1 15 oz can cannellini beans or red kidney beans (do not drain and rinse, we need the starch for thickening)
1/4 c chopped fresh parsley or 1 tsp dried parsley
1 tsp dried basil (or presumably 1/4 c chopped fresh basil)
1/4 tsp ground black pepper
1/4 lb seashell pasta (this is lies; if increasing it, increase the liquid too, but carefully, the pasta and beans are supposed to end up covered in goo, not as the solid bits of soup)
1/4 red pepper flakes (optional)
1/4 c grated parmesan

Heat oil in 4-qt Dutch oven over medium heat till hot. Add onion and saute till tender. Add garlic and saute some more. Add tomato sauce, undrained beans, chicken broth, and spices and bring to a boil over high heat, stirring occasionally. Let boil about one minute, then let simmer covered ten minutes. Add pasta and simmer ten to twelve minutes or until tender. Remove from heat, add parmesan, and stir. Let stand for ten minutes so the sauce will thicken. Nom.

If you use veggie broth or water instead of chicken broth, it's vegetarian provided one's flavor of vegetarianism permits dairy. I have never tried to eat vegan-style so I am not sure what one might substitute for the parmesan, or if it needs substituted instead of merely removed.

[smeddley]

Thanks, I didn't notice it, fixed now!

Mmmm, that sounds good! I will almost certainly have to try it - it sounds like a good fall recipe. :D