‘Single Gal’ Pasta with Sausage and Kale ~ Fast Dinner for One

single gal pasta with sausage and kale ~ thecomynspace.com

M closes a couple days a week and while I would love to eat pizza rolls every time that happens, that isn’t sustainable. This is one of my favorite ‘single gal dinner’s that comes together very quickly and is relatively healthy.

single gal pasta with sausage and kale ~ thecomynspace.com

You’ll Need:
1 frozen sausage patty
1 scant cup dried pasta
1/2 cup frozen kale or spinach
1/3-1/2 cup prepared marinara

You’ll:
Start the water for the pasta over high heat. Heat a skillet over medium high heat and add a teaspoon of oil. Add the frozen sausage patty and cook, turning frequently to break it into pieces. By this point, it’s usually time to add the pasta to the boiling water. Then add in the frozen kale and marinara sauce. Stir together with the sausage and let cook – warming the kale through. Drain the pasta, reserving a few tablespoons of pasta water. Add the pasta to the sauce and toss to coat. Add the pasta water to the sauce, a few teaspoons at a time, if it needs to be loosen up. Season to taste with ground black pepper or red pepper flakes! Top with parm or your cheese of choice!

Mongolian Beef ~ Takeout at Home

Because I cannot get of re-creating Asian-style dishes at home.

copycat mongalian beef~thecomynspace.com

You’ll Need:
1 lb flank steak
1/4 cup cornstarch
1 tbsp vegetable oil, divided
1/2 tbsp minced ginger
1 tbsp minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup brown sugar
2-3 green onions, sliced on the bias about an inch long
1 lb broccoli, cut into small florets (optional)

copycat mongalian beef~thecomynspace.com

You’ll:
Cut the steak into 1/4 to 1/2 slices, cutting against the grain. Place in a large bowl and toss with the cornstarch. Set aside while you prep the veggies. Heat 2 tsp. oil in a deep sided skillet over medium high heat. Cook the meat until browned on all sides, working in batches if necessary. Remove to a clean plate.

Heat remaining oil in pan and add in ginger and garlic. Stir until fragrant, about one minute. Add in soy sauce, water and brown sugar. Scrap off any remaining crunchy beef bits from the bottom of the pan and stir until the brown sugar is dissolved. Add in the broccoli, if using, and cook until tender crisp in the sauce (I steamed mine separately the first time, this saves time and dishes!). Stir in the meat and stir to coat. Serve over rice.

Sourdough English Muffins

I’ve had a sourdough starter for several months now and I’ve really enjoyed coming up with new ways to use it each week! This recipe comes from King Arthur flour with a few modifications (sorry, not ever cooking with powdered milk) – I usually get 36 muffins and I freeze them by the dozen to enjoy later. These are really good and have just the right mix of chewy and airiness.

sourdough english muffin2

You’ll Need:
2 cups milk, heated to 110-5 degrees
1/4 cup butter
2 tbsp sugar
1 tbsp yeast
1 cup fed sourdough starter
6 cups white flour
1 cup whole wheat flour
1 tbsp salt
1/4 tsp citric acid
cornmeal for dusting

You’ll:
Warm up the milk and butter together in a small saucepan, until it reaches 110 to 115 degrees. In the bottom of your standing mixer, measure out the sugar and yeast. When the milk is warmed, add it with the sugar and yeast and stir to combine. Add in the sourdough starter, flours, salt and citric acid. Knead with the paddle attachment until the dough comes together, about 5 minutes. It shouldn’t be particular sticky, add in additional flour if necessary.

Allow to rise in a greased bowl for 90 minutes or until it has double in volume.

Turn out onto a silpad or very well floured surface. Divide the dough in half and roll out with a rolling pin. Using a biscuit cutter or top of a mason jar, cut out english muffins. Transfer to a cornmeal dusted cookie sheet, turning to coat both sides. I usually get 16-18 muffins out of each half. Allow to rise again, another 45-60 minutes.

Heat a dry heavy bottomed skillet over medium high heat. Cook until browned on each side – about 8-10 minutes. Allow to cool before cuting into them.

Weekend Recap / What We Ate Feb 16-22

This weekend, M had an unexpected day off so we spent Saturday cross country skiing, snowshoeing and sledding. It was the winter sport hat trick that has been so elusive for us all winter! Columbus got 8 inches of snow between Friday night and Saturday, so the woods were so beautiful and quiet. Skiing is so loud but I’m really snowshoeing lately. You go slower, sure, but you get to see so much of the beauty that is winter in the woods. It was too cold to take my ‘big girl camera’ so I tried to snap a few on M’s phone, protected by the highest water proof tech [a plastic baggie] but everything came out blurry! Just take my word for it!

IMG_4719

IMG_4718We came home and I baked cupcakes and we made yankee fish cakes and I made him watch Along Came Polly. Sunday, I had brunch with a friend who was in from Chicago and got to meet two of her friends here in Columbus. I even spent the afternoon sewing with my mom. It was quite the full weekend!

This was a really good week for eating in! It’s been cold and snowy so I cooked from the freezer as much as possible. I also tried really hard to restock the freezer as well – cooking four servings and freezing half has really been working for us lately.

Monday- roasted white fish and banana squash roasted with parmesan
Tuesday- enchilada hot dish

enchilada hot dish~the comyn space
Wednesday- chicken marsala (made earlier, I froze half the sauce and grilled more chicken for this meal)
Thursday-turkey tacos
Friday- pizza at my parents house
Saturday- Yankee fish cakes, crock pot black beans
Sunday- gnocchi

Baked: Rye and whole wheat sourdough + homemade vanilla cupcakes (I should not have halved this recipe…live and learn!)