Tasty Tuesday

Here's a cheap, easy meal that we all loved. The boys loved the fact that we had bacon in our pasta.

Pasta Carbonara

One pound of spaghetti, cooked al dente
1/2 pound of bacon
1 medium onion, minced
2 cloves garlic
2 T. fresh basil or sage leaves, chopped fine
2 eggs
Salt and pepper to taste

Cook spaghetti according to package directions, draining and setting it aside when done. While spaghetti cooks, chop bacon into 1/2 inch chunks and cook in a heavy skillet until nicely crispy. As you are waiting for the bacon to cook, mince the onion very finely, chop the sage or basil, and peel the garlic. Once bacon is crispy, remove it from the pan and set aside in a small bowl.

Do NOT dump out the bacon drippings, because that’s where this recipe gets its flavor. In the bacon drippings in the same pan, cook the minced onion, sage or basil, and garlic over medium heat until the onion is soft. By now your pasta is probably done. Pour the onion, garlic, and bacon drippings over the hot pasta and toss well.

Crack the two eggs into a small bowl and whisk well. Now you are going to pour those eggs over your still-hot pasta, stirring the pasta quickly so that the eggs coat the pasta as evenly as possible. It is important that the pasta still be steaming hot for this step, since it is the heat from the pasta that will cook the eggs. Season with salt and plenty of black pepper to taste.

Ryan grilled bratwurst the other night and we had 3 leftover and no buns. I found this recipe and was hoping it would taste close to a sausage beer chowder that I like to get at our Brew Pub. It did! I used homemade chicken stock from the freezer and it added a nice depth of flavor, but you could use canned broth. I didn't have celery so I added extra carrots and potatoes.

Brat, Beer, and Cheese Soup

Ingredients

• 3 tablespoons olive oil
• 1 cup onions
• 1 cup celery
• 1 cup carrots
• 1/4 cup flour
• 1 lb potatoes
• 6 cups chicken stock
• 1 (12 ounce) can beer
• 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon red cayenne pepper
• 1/2 cup half-and-half (or milk)
• 1/4 teaspoon Worcestershire sauce
• 2 cups grated sharp cheddar cheese
• 3 bratwursts

Directions

1. Heat olive oil in soup pot over medium heat.
2. Add onion, celery and carrots.
3. Cook about 15 minutes or until tender, stirring every so often to keep from sticking.
4. Stir in flour, cook about 1 minute.
5. Add potatoes, stock and beer.
6. Bring to a boil and cook 10- 15 minutes or until potatoes are tender.
7. Add mustard powder, granulated garlic, salt and peppers.
8. Combine milk and Worcestershire sauce in a small bowl.
9. Stir into soup.
10. Remove soup from heat.
11. Add cheese, stirring until cheese is melted and smooth.
12. Remove 2 cups of vegetables with some liquid and add to a blender or food processor.
13. Puree. *I pureed in the pan using my stick blender.*
    
14. Stir back into the soup to give it nice body.
15. Return to low heat and add sliced, cooked bratwurst.
16. Cook until bratwurst is warm- about 5 minutes.

And one more recipe...I've been blueberry picking twice and had yet to make blueberry muffins. These muffins were great, they looked beautiful, nice high peaks and blueberry streaks. Even Brooks commented on how cool they looked.

Blueberry Buttermilk Muffins

Ingredients

• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup butter or canola oil
• 1 1/2 cups blueberries *I used close to 2 cups*
  
• 1 teaspoon vanilla

Directions

1. Sift dry ingredients together in a large bowl.
2. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly (or canola oil).
   
3. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
4. Fold in blueberries.
5. Spoon batter into greased muffin cups and bake till golden brown.
6. Bake at 400 F for 20 -30 minutes.