pasta, pumpkins & those amazing Cubbies

It's been a momentous couple weeks, and it's hard to resume normal life.  First, let's focus on the positive and talk about the CUBS!  They did it!  They did it! If you haven't yet, or in a while, watch this video.   

I miss those boys.  Especially given the week that followed.  Talk about ecstasy and agony.   All I will say is that America has withstood some dark times, times when it seemed our democracy could not bear the strain, and yet it has. We press on.

I find that cooking is an excellent distraction.  So let's talk about food.

First up:  Melissa D'Arabian's Crisper Drawer Pasta.  It's delish and you can seriously make it with anything in your fridge. 

Heat 2 T olive oil in a large skillet over medium-high heat. Add 1 small, finely chopped onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the dried herbs (½ teaspoon dried herbs, such as basil, marjoram, oregano, thyme, plus a squeeze of lemon juice, or herbes de Provence) and 2 cloves minced garlic, and cook until fragrant, 30 seconds to 1 minute.  Then stir in the soft vegetables or leafy greens ** and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender and the greens are wilted, 30 seconds to 4 minutes, stirring often. Turn off the heat and set aside.

**Soft Veg/Leafy Greens = 1 to 2 cups soft vegetables or leafy greens (sliced bell peppers, corn, chopped and salted eggplant, escarole sliced crosswise, sliced fennel, sliced mushrooms, peas, chopped spinach, chopped Swiss chard)

Meanwhile, Bring a large pot of water to a boil. Add the pasta and 1 tablespoon salt and cook for 3 minutes. Add the hard vegetables *** and continue to cook according to the package instructions until the pasta is al dente. Reserve ½ cup of the pasta water, then drain the pasta and vegetables and return them to the pot.

***1 to 2 cups cut-up hard vegetables (chopped beets, carrots, celery, zucchini, green beans; broccoli or cauliflower florets)

 Stir 2 Tbsp sour cream and ½ teaspoon salt into the pasta,

add ½ cup of the Parmesan,

 1 tablespoon finely chopped aromatics or fresh herbs (basil, chives, crushed red pepper flakes, dill, fennel fronds, flat-leaf parsley, lemon zest, scallions, tarragon)  and ¼ cup of the pasta water.

Stir to combine, add the cooked soft vegetables or leafy greens, and add more pasta water if needed. Serve with more Parmesan on the side.

For dessert, I highly recommend this

pumpkin cake

mix 1 cup oil with three beaten eggs, 1 tsp vanilla & 1 can pumpkin mix

mix together

2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt

Mix into pumpkin mixture and blend until just combined. 

Pour in a greased bundt cake pan.  Cook for one hour at 350.

 Let cool then invert and cover with powdered sugar. 

YUM
When in doubt, or despair, it helps to eat some pumpkin cake.  Cheers.