Tag Archive: cooking

I’m back! Sorry for the long hiatus, but wedding planning and  the resulting wedding was more time-consuming than I thought it would be! But everything has passed and I’m married now! Now let’s get back to the alternative cooking!

I’ve been craving sausage lately, sausage and pasta. But, I didn’t want pasta that used tomato based sauce, I’ve had plenty of that. So I started scouring the internet for a delicious recipe that included both sausage and pasta in different sauce. I came across this delicious recipe on epicurious and decided to do a dairy free version. I altered the recipe a little. My amounts and cooking instructions are below.


1 lb mild Italian sausage, cut into 1-inch chunks

1 small red onion, halved and thinly sliced

2 cloves garlic, chopped

1/4 teaspoon salt

1 tablespoon salt

2 cups seedless red grapes

1 cup low-sodium chicken broth

1/2 tablespoon red pepper flakes

1 lb whole-wheat farfalle

2 tablespoon Galaxy Rice Topping; Parmesan flavored

1/8 cup dried parsley flakes

1/8 cup dried basil

Step 1:  Set a large pot of water to boil.

Step 2:  In a large skillet cook the sausage over medium heat until well browned, stirring occasionally so that they don’t burn. This should take about 15 – 20 minutes. Using a slotted spoon, transfer the sausage to a plate covered with a paper towel making sure to drain a lot of the excess grease off back into the pan.

Step 3: Using the sausage grease cook the onion and garlic with 1/4 teaspoon salt in the skillet on medium heat until soft and golden, stirring occasionally.

Step 4: Increase the heat to medium-high and add the grapes, chicken broth and red pepper flakes and cook until grapes burst, stirring occasionally.

Step 5: Return sausage to skillet and stir. Turn off heat but don’t remove the pan from the burner.

Step 6: When water in the large pot boils, cook the pasta with the remaining tablespoon of salt according to the directions on the package.

Step 7: After you drain the pasta add it to the skillet and cook everything on high stirring frequently until the sausage is hot and the pasta is well coated in the broth. Sprinkle with Parmesan topping, parsley and basil.


Yields 4-6 servings.


New Year’s Eve Meat Rolls

Hi! Sorry for the disappearance. November brought NaNoWriMo which I am happy to announce I won! And December brought travels, holidays and sickness. Now I am feeling rested and well and ready for the new year begin.

One of my favorite new years memories is always Grandma’s meat rolls. She only ever made them for New Year’s Eve. Us kids would go to her house while Mom and Dad went out celebrating Mom’s birthday.  She would have several plates of them prepared and we’d snack on them after dinner until the ball dropped. So, I present: Grandma’s Meat Rolls.


Several small packages of thinly sliced deli meat. (Honey Ham is the best! You can also use chicken, beef or turkey)

A couple jars of either dill or bread and butter pickle spears

A couple packages of Tofutti Better than Creamcheese spread

*Note: this is all subjective to how much you want to make. The number of slices of meat you buy doubles as you cut them in half.


Step 1: Neatly stack the meat and then cut them in half.

Step 2: Cut the pickle spears in half long way and then into fourths short ways.

Step 3: Take a halved meat slice and lay it in front of you. Place on the meat slice a pickle slice and a small amount of creamcheese and then roll the meat along its length.

Just repeat until you have your desired amount. Enjoy!

My mom got me a slow cooker for Christmas and I’ve been looking for recipes to put it to use. Most recipes don’t take long enough for me to start it before I head to work and be done around the time I get home. Most that I have looked at finish to soon due to the type of meat that I generally have to cook (poultry and fish). I started into pork recipes and came across this one. It sounded rather delicious so I decided to make it. I modified the original recipe, changed out a couple of ingredients. It was delicious upon completion.


21/2 – to 3- pound pork sirloin roast

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon cooking oil

2 medium onions, cut into thin wedges

4 12 oz. cans root beer*

6 cloves garlic, minced

10 oz. bottled sweet chili sauce


Step 1: If necessary, cut roast to fit into a 3-1/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 can root beer, and garlic.

Step 2: Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Step 3: For sauce: in a medium saucepan combine the 3 cans of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups.

Step 4: Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds.

Yields  8 to 10 servings.

*Note: Do not substitute with diet root beer.