Super-bowls

Not into football. Sorry. I even watched today, as it's always nice to watch the pinnacle of any sport league or whatever and it didn't do much for me. I've got to go to sleep here soon and I still have to fold my laundry and such but wanted to post the 3 other bowls I had going on today.

Sorry about the dryness of the post, I woke up hungover and am not feeling great still. It's 12 hours later.

So I wasn't feeling much like coming up with anything new or experimenting. My brain's been mush all day. So I thought I'd 000 hang on Victoria's Secret ad...

Ok, so these are very slightly varied recipes out of a favorite cookbook of mine and I like makin'em every now and then. Sort of a default-just-have-food-in-the-fridge style.

Appetizer
Tuna and Cannellini Salad with Red Onion and Parsley

16 oz canned Tuna in water, drained
12 oz Cannellini (White Kidney Beans), drained
1 Red Onion sliced fine
2 cloves Garlic chopped fine
Olive Oil
Salt/Pepper (A lot. Keep tasting it)
Handful Parsley chopped fine

You ready for this?

Combine all in a bowl.

Ok. Next.

Here's another salad like thing.

Appetizer
Insalata di Rinforzo

2 bunches of Carrots
3-4 handfuls of Green Beans
1 Red Onion
2 cups White Vinegar
1 cup White Wine
2 cups Water
1 Bay Leaf
Sugar
Salt
1 head of Cauliflower
Olive oil
1 Lemon
Handful chopped Parsley
2 cloves Garlic
Capers

Bayleaf, White Wine Vinegar and White Wine, tablespoon Salt and Sugar, Water need to boil in a pot. Cut the Carrots so they're about the size of one of your fingers. I don't care which. Same with the Beans. Pull the green leafy stuff off the stem of the Cauliflower and cut in there to free up the florets. Slice the onion fine.

When the Wine/Water mix gets going put in the Carrots and boil them til the get just a little tender. Pull them out with a slotted spoon and set aside in a large bowl. Do the Beans now. When you're done with the Beans pull them out the same way. Do the Cauliflower with the Onion. Same gig, when it's tender put it in the bowl.

Put that in the fridge.

Combine juice of the Lemon, about a third of cup of the Olive Oil, the Parsley, the Garlic and season. When the veggies cool off, toss with the dressing.

So that's that one.

Pasta
La Bandiera

A couple Potatos, chopped up into cubes about an inch big
16 oz Macaroni-ish Pasta
28 oz can of Tomatos
2 handfuls Basil, chopped
Olive Oil
3 cloves Garlic, chopped
1 bag, that's right, bag of Arugula
Grated Romano
Sugar
Red Wine (that you should be drinking)

Put the Potatos in boiling water. Make sure it's a lot of water because you're going to put in the Pasta next. Boil them for about 5 minutes or so, kind of depends on how thick you cut them, then go with the Pasta.

While that's going on, saute the Garlic just slightly and add the canned Tomatos. Break them up with the tool you've chosen to stir with. Add the Basil, a little sugar and Red Wine. Simmer until the Pasta is just tender.

Drain Pasta and Potatos, combine with sauce, add Arugula and fold in. It'll look like a whole lot of Arugula but it shrink and wilts don't worry.

Add the Cheese. Good shit.

Ok. Going to bed. Cheers.