No, really. What better way to get some brownie points than actually making brownies? No recipes to share because they're pretty standard. AKA - buy boxed mix, add in oil and egg, stir. I know, I should write a book about this stuff.
Does ANYONE wait until the brownies are cooled to dig in? Really? Obviously I couldn't - that missing corner didn't eat itself.
They were the perfect snack for this odd day, thanks to the the time change. It felt strange all day to me! Also the perfect fall comfort food? Spaghetti Bolognese. I don't cook with meat other than chicken or fish, well...ever. But this is one of Tim's favorite meals so it was a great chilly day to spend cooking it up.
I used a pretty basic recipe for the Bolognese sauce:
-Brown 1 pound of ground beef, set aside and drain
-Dice 1 whole carrot, 1 whole onion and 3 cloves of garlic and saute in oil until soft
-Mix the beef back in with the veggies
-Add in 3 cups of tomato sauce, herbs and spices
-Reduce to simmer and cook for 30 minutes
-Serve over your favorite pasta and enjoy!
Such a delicious hearty meal! I wanted to mention two things about it - first, I drained off TONS of fat from the ground beef. When you cook it, remove it from the pan with a slotted spoon and get rid of the excess fat. I couldn't believe what came off, even from lean meat!
Second, I had a few people ask me about the quinoa pasta I mentioned previously. It's what I used for this dish tonight! I prefer non-traditional pasta whenever possible, like these here:
|Corn/Quinoa Spaghetti Blend|
|Sweet Potato/Whole Wheat Gnocchi|
I really enjoyed tracking the NYC Marathon today. I wasn't able to watch it live, but I kept up to date with a live blog of the events. Congrats to all those who finished!
Do you like any alternative types of pasta? Any favorites?
Although I don't eat exclusively gluten-free, I do avoid wheat a lot of the time. And I love trying new styles of pasta! This quinoa corn blend is perhaps the best I've tried. It has no difference to standard white pasta, either in texture or aftertaste. BUT - it's a pretty bright yellow!
Do you make brownies from scratch or boxed mixes?
I've only made brownies a few times, and certainly don't have any favorite recipes for it. I'd love to find a good one though, and branch out from the box!