PPN#66 - Sausage and Peppers Pasta

For dinner last night, I experimented with a pasta dish based on the traditional "Sausage and Peppers". When looking through my sorta bare cabinets, I stumbled upon the basic ingredients for the traditional meal, but not in large enough quantity to feed two people comfortably. I had one large onion, two Johnsonville Brats leftover from my sister's graduation party and one roasted red pepper (from a giant can my mom bought at a Greek grocery store in CT). Although in typical street food form, you will find a sausage on a bun with peppers and onions on top, my mom always made the filling (with sliced sausage) and topped some orzo with it. Yum, yum, yum. This seemed like something I could work with.

What a great way to use up some leftovers in a creative way. Also, I am submitting this recipe to Ruth's Presto Pasta Night! Be sure to check it out, there are always great recipes.

Very simple, but according to Andrew, good enough to secure my "Genius Cook Girlfriend" title for another night.

Sausage and Pepper Pasta
Approximately 4 servings

Ingredients:
1 large onion
1 roasted red pepper (mine was store bought, but you could roast your own)
2 sausages
2/3 box pasta (I used Rotini)
2 cloves garlic
2 tbsp butter
1 tsp garlic powder
1 tbsp parsley
1 tsp Cajun seasoning
1 tbsp olive oil
s&p

Directions:

1) Saute the garlic and onions (in a large deep saute pan) in olive oil at medium heat until tender. Season with salt, pepper and Cajun seasoning. At the same time cook your pasta.
2) Add sausage and red peppers. Cook until sausage is done. Add pasta, butter and parsley. Cook another 3-5 minutes, or until the butter is melted and the pasta warmed through.
3) Enjoy!

I'm not a daring baker, but...

OK, so I do not claim to be a wonderful baker like my good friend/co-author Randi, however, occasionally I get inspired and go at it. This time it was a recipe that the wonderful Food Blogga provided that made me drool (literally drool). Let me tell you, this woman is a genius! She turned a normal pineapple upside down cake (which I also love) into something truly inspired - Fresh Cherry and Peach Upside Down Cake. When Andrew and I went to the local farmer's market on Saturday we were extraordinarily lucky to find some gorgeous South Carolina peaches (not totally local - but still delicious!). The cherries were not to our liking there, but Wegmans solved that pickle. Side note - I LOVE LOVE LOVE Wegmans! There is one right near our new place and I practically live there.

Anyway...moving on, this cake was superb. Seriously the best cake I have ever eaten in my life. I decreased the butter a little bit, because I was trying to heart healthy it a smidge. Although Andrew loved the buttery/sugary fruit, I might even decrease it a little more in the future. That said, if you do not try this recipe, there is something wrong with you. It is a perfect thing to bring to a summer picnic, everyone will fawn over this one. Thanks Food Blogga!!!

Also, let me introduce you to the newest member of this blogger's family, Lily:


Fresh Cherry and Peach Upside Down Cake
8-10 servings

Ingredients:
6 tablespoons butter
1 cup brown sugar
3/4 cup fresh cherries, pitted and halved
3-4 small, ripe peaches, pitted and halved
1 cup flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
3 eggs, separated
1 cup granulated sugar
5 tablespoons orange juice
2 teaspoons orange zest
1 teaspoon pure vanilla extract

Directions:
Place a rack in the center of the oven, and preheat to 350 degrees F.

Place butter in a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add the peach halves, cut side down, then add the cherry halves, filling in all of the nooks and crannies.

In a medium bowl, combine sifted flour, baking powder and salt, and stir.

Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.

In a separate bowl beat egg yolks with sugar at medium speed until creamy. Add orange juice, orange zest, and vanilla extract, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.

Bake for 40-45 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.