Cooking in Poverty 10
Hey, guys! I've been without internet for the past couple weeks. Sometimes, other financial obligations are more important than the intarweb. But, as if to say that I am back, I have a post for you.
So, consider the pepperoni. It's the ubiquitous pizza topping. Spicy, delicious, filling... And it's only used on pizza. And you probably have some in your fridge right now. And, let's face it, you never make pizza as often as you'd like. But you can make pasta with ease!
So, today, we're making Parm, Pepperoni, and Pepper Pasta. I especially liked the alliteration.
So, forcefully grab a pasta pot, a pan, and mayyyybe a smaller pot. And mayyyyyyybe a cutting board. And knife. And slam them on your counter.
And then, assemble your ingredients: butter (or olive oil. or a butter-like substitute. or water. well, not water); some peppers (I finally found some red ones! my heart sang); some pasta (i prefer the smaller, fork-able pasta for this dish. but you can go crazy); some Parmesan cheese, Your Favorite Herbs and/or Spices™, and some shallots (either one big one, or two small ones).
Yes, shallots.
They were on sale.
Don't look at me like that.
Go ahead and start boiling a pot of water. Salt it, please.
I beg you.
Consider the bell pepper. Red. Peppery. Delicious in flakes.
Cut the bitch up. It's the right thing to do.
Likewise with the shallots. Here's how. Because the pictures I took of those steps didn't make it, somehow.
Anyway, shove a couple tablespoons of delicious, delicious butter (or whatever) into your skillet.
Add about 1/4 of your shallots. And some salt.
And maybe just a half palm full of your peppers.
Oh, and half a package of pepperoni. Don't be stingy! You'll fistfight over them later.
When they get crispy and delicious, set them aside. You could let the excess grease drain on a paper towel. But I can't afford paper towels. So there.
What you have left in the pan is delicioushorrible, fattening pepperoni, shallot, and pepper butter. You could drain it. I guess.
Or you could... haha... cook the rest of your vegetables in it.
I wouldn't.
:S
Well...
I did. Actually.
And I added more pepperoni. Please don't shoot the messenger.
Or the cook. Let's just say that half of the plate of delicious, crispy pepperoni ended up in mine and my guest's lower intestines waaaay before the pasta did.
How can you blame me? You can't!
That pot of water should be ready for the pasta.
And while the pasta cooks, you have enough time to throw half a stick of butter, some of Your Favorite Herbs™, and a tiny bit of red pepper flakes into a small pot. I don't know why you would. It's so... not very healthy.
Drain your pasta, and throw in, say, half a can of that cheap, pre-grated Parmesan cheese.
Hoohoohoo. Oh boy.
And add all your veggies, pepperonis, and butter sauce... Maybe.
And voila! Hello, delicious.
Ready for your close-up, ma petit?
So, consider the pepperoni. It's the ubiquitous pizza topping. Spicy, delicious, filling... And it's only used on pizza. And you probably have some in your fridge right now. And, let's face it, you never make pizza as often as you'd like. But you can make pasta with ease!
So, today, we're making Parm, Pepperoni, and Pepper Pasta. I especially liked the alliteration.
So, forcefully grab a pasta pot, a pan, and mayyyybe a smaller pot. And mayyyyyyybe a cutting board. And knife. And slam them on your counter.
And then, assemble your ingredients: butter (or olive oil. or a butter-like substitute. or water. well, not water); some peppers (I finally found some red ones! my heart sang); some pasta (i prefer the smaller, fork-able pasta for this dish. but you can go crazy); some Parmesan cheese, Your Favorite Herbs and/or Spices™, and some shallots (either one big one, or two small ones).
Yes, shallots.
They were on sale.
Don't look at me like that.
Go ahead and start boiling a pot of water. Salt it, please.
I beg you.
Consider the bell pepper. Red. Peppery. Delicious in flakes.
Cut the bitch up. It's the right thing to do.
Likewise with the shallots. Here's how. Because the pictures I took of those steps didn't make it, somehow.
Anyway, shove a couple tablespoons of delicious, delicious butter (or whatever) into your skillet.
Add about 1/4 of your shallots. And some salt.
And maybe just a half palm full of your peppers.
Oh, and half a package of pepperoni. Don't be stingy! You'll fistfight over them later.
When they get crispy and delicious, set them aside. You could let the excess grease drain on a paper towel. But I can't afford paper towels. So there.
What you have left in the pan is delicioushorrible, fattening pepperoni, shallot, and pepper butter. You could drain it. I guess.
Or you could... haha... cook the rest of your vegetables in it.
I wouldn't.
:S
Well...
I did. Actually.
And I added more pepperoni. Please don't shoot the messenger.
Or the cook. Let's just say that half of the plate of delicious, crispy pepperoni ended up in mine and my guest's lower intestines waaaay before the pasta did.
How can you blame me? You can't!
That pot of water should be ready for the pasta.
And while the pasta cooks, you have enough time to throw half a stick of butter, some of Your Favorite Herbs™, and a tiny bit of red pepper flakes into a small pot. I don't know why you would. It's so... not very healthy.
Drain your pasta, and throw in, say, half a can of that cheap, pre-grated Parmesan cheese.
Hoohoohoo. Oh boy.
And add all your veggies, pepperonis, and butter sauce... Maybe.
And voila! Hello, delicious.
Ready for your close-up, ma petit?