Ok, so I've been doing some cooking, and for the most part it has turned out fantastic, so to improve the otherwise negative tone of this blog, let's recount some awesome recipes.
Quick Spaghetti
Ok, so this is for when you don't have 3 hours to devote to Alton Brown's fantastic marinara sauce.
I don't really keep track of 'amounts' of ingredients unless I'm baking (and I'm not really that good of a baker...so...).
Smoked turkey sausage
Can of diced tomatoes (no salt or sugar added if possible)
Can of tomato sauce (ditto)
Rosemary
Oregano
Onion powder
Shot of vodka (good vodka)
Cut the turkey sausage into small pieces, sear briefly, and then add everything else except the vodka (if I were using real onions, I'd add them with the turkey and cook until translucent). Once things are bubbling, add the vodka. Simmer for about 20 minutes (or more depending on how intense and thick you want this stuff.
If you've got more time, use onions and celery and sweat it for about 20 minutes, then sear the turkey and add everything else.
This is at least a hundred times better than anything you can buy at the store. You don't need a lot of sausage for it, the flavor goes around.
The other thing we do with spaghetti is mix in zucchini or summer squash with the noodles. Just cook the noodles until about 2 minutes before you would normally, add the sliced zucchini, and turn up the heat (because you'll loose the boil when you add all that mass). Cook it that last two minutes, then drain and add some olive oil (which is essential, otherwise the zucchini sticks to the noodles strangely).
The Stew-Chili:
Did this today while thinking about making chili:
Cubed 2 pork loins.
small amount of turkey smoked sausage (is it obvious we had a bunch of this in our freezer?...got three meals out of it)
chopped celery, onions, carrots (I used frozen because they're cheap and fast, but I also added more fresh onion)
can of diced tomatoes (drained)
can of rotel (drained)
hard, winter squash (actually I used Pattypan Squash, which I'm not sure if it is a summer or winter, but had the right texture. I would have also used pumpkin with a lot of success, although it probably would have added some additional flavor, and I almost used potatoes, which might have fallen apart during the cooking)
and spices:
Red pepper
Cayenne pepper
Black pepper
Rosemary
and of course, Cumin
The weird thing was, that this was supposed to be a chili, but ended up having no peppers or chilis (except for what's in the rotel, which was 'mild'). Anyway, I seared the meat briefly, then threw it all in a slow cooker for ~7 hours. This turned out pretty damned amazing. I'd serve it to anyone. The wife insists it is a 'stew', and although we both agreed that a chili is also a stew, I think she was saying it was more like a vegetable/beef stew kind of thing. I think of it as a chili-stew. Using chunks of meat instead of ground was a tremendous improvement, and the pattypan squash took up the flavors of everything else and I think kind of thickened everything like a potato would. Maybe there's some starch in there?
Anyway...come visit us and I guarantee I can get you some damned good food.