Archive for July, 2013

July 31, 2013

Calling all coffee-lovers!

Hi friends!  As many of you know, Adam & I are leading a team of 10 from our church, Movement NYC, to Ethiopia this October.  In an effort to supplement our fundraising efforts, we’ve set up an online store from with Just Love Coffee Roasters.  They offer several varieties and blends of coffee, as well as samplers, t-shirts and travel mugs.  A portion of all purchases made from our storefront will go towards offsetting our trip costs!

If you love coffee as much as I do (or even half, or a quarter, as much as I do… because my love for coffee is borderline idolatrous…), please consider making a purchase from our online store!

Movement NYC – Ethiopia 2013 – Just Love Coffee Roasters

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July 29, 2013

Culinary triumph.

It’s been a long while since I’ve posted anything food/recipe-related on this blog.  But, you guys… this one can’t be overlooked.  I need to share it with you.

I’ve always enjoyed cooking, usually “winging it” and throwing something quick and easy together.  Nothing too complicated, typically.  Often times if I follow any sort of recipe, it’s someone else’s.  I always wondered how people came up with recipes.  I still wonder that for the most part, but the other night I experienced a culinary triumph.  I came up with an idea in my head, and executed it that night for dinner.  I almost did a victory lap around my kitchen (which is nearly impossible in an NYC apartment, but that’s a story for another time.)

So here it is, folks.  My very first Brittany Robles original recipe.

skilletmac

Skillet Sausage Veggie Mac & Cheese*
Serves 2 (very hearty portions)

1 1/2 cups cooked pasted (I used gemelli)
1 tsp olive oil
1 medium to large zucchini, chopped
1/2 cup diced onion (I used vidalia)
2 links Applegate Farms Sweet Italian Chicken & Turkey Sausage, chopped (I cut it lengthwise into quarters, then slice)
1 tbsp butter
1 1/2 tbsp (approx.) all purpose flour
2/3 cup 2% milk
2 oz cheddar cheese, shredded
Salt & pepper to taste
1/2 tsp dry mustard powder
Dash cayenne pepper

Heat olive oil in a large skillet.  Add zucchini and onion to the skillet until almost fork-tender, then add the chopped sausage.  Cook for 2-3 minutes.  Remove the veggie and sausage mixture and set aside.

Using a paper towel or clean dishcloth, wipe the skillet out (doesn’t have to be spotless, but just try to remove any excess liquid/oil).  Over medium heat, melt the tbsp of butter and add the flour, whisking continually (this is making a roux).  Once the roux is smooth and thick and is just turning color (it will start to brown), add the milk and keep on whisking!  You want the milk to combine with the roux and thicken.  This shouldn’t take more than a couple of minutes in my experience.

Once the milk mixture is thick, throw in the shredded cheddar cheese, mixing to combine/melt.  At this point, add the salt, pepper, mustard powder and cayenne pepper.  Give the cheese sauce a taste and adjust the spices to your taste.

Turn the stove to low.  Add the cooked pasta, veggies and sausage to the cheese sauce, mixing well to combine.  Cover the skillet and let heat for a few minutes.  Remove the cover and give everything one final stir.  Dinner is served!

*This recipe is husband approved.  In fact, I made it again the next night.