I swear I thought we already had a food thread. No matter. I made two pasta dishes tonight, one to eat and the other for lunch later this week. First was a scallop fettuccine alfredo with a slight twist. I cooked the scallops in gin and butter, then added the alfredo sauce before tossing it all together with a little parsley. It was actually incredibly delicious as the gin added a variety of flavor notes that went really well with the creaminess of the alfredo and helped perk up the scallops' flavor.
Second dish was just some cherry tomatoes and red, yellow, and orange bell peppers sautéed in olive oil and then tossed with rotini. I cook my pasta to about 90% (just shy of al dente) and then add some of the water (about 1/2-1 cups) from the pot to the sauce/mix-ins in a big sauce pan or skillet. Drain the pasta, mix into the sauce pan, cover on low heat for a few extra minutes. Causes the pasta to absorb more of the flavor.
Other things I've recently cooked: green curry chicken and white rice, tequila lime chicken (grilled, and OH SO DAMN GOOD), and I'm still working on my English baked beans. I figured it was cheaper to make my own rather than keep buying canned beans because I do a fry-up every single weekend, and it's surprisingly simple and makes a huge batch that'll last a week or two easy.
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Heed these words: I do not draw. Photos if you're lucky.