Wednesday, November 28, 2012

Cooking is Comfort

I am still sick, but somehow my appetite is back and I was back in the kitchen tonight. These days my appetite and emotions are all over the place and I never know what will strike - hunger or tears so I keep plugging away...I keep doing things that bring some kind of normalcy and comfort to my life. As much as part of me wants nothing to do with the life that I once knew, part of me still finds comfort and security in that life. And for the new me, cooking is comfort. 

Cooking never makes me feel alone. It's a friend that never disappoints. It reminds me of who I am becoming. Suddenly cooking makes me feel good - my guilty pleasure. 
Cooking soothes my emotions...it wipes my tears away and it puts a little smile on my face. 



 I am obsessed with brussels sprouts, they have a regular presence on my weekly menu. Kiki is not a fan, but we are working on it. I don't blame her, I didn't like them when I was a kid either. Brussels sprouts are definitely acquired taste, but I hope she will acquire it one day soon. 


Tonight's pasta dish was fairly simple and incredibly tasty. I made it before, and it never disappoints. It's  spicy, bitter, nutty, creamy, delicious and comforting. And I will be making it again...

Pesto Pasta with Al Fresco Chicken Sausage and Brussels Sprouts 

Ingredients

  • 1 lb fresh brussels sprouts, sliced in half
  • 3 Tbsp. olive oil, divided
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1 lb (16 oz.) orecchiette - I used tri-color rotini pasta
  • 4 chicken sausage links (I used spicy Italian), sliced into 1/4" thick coins
  • 5 cloves garlic, peeled and thinly sliced - I omitted garlic, just not the fan
  • 1/3 cup pesto
  • Parmesan cheese, for serving

  • Directions
  • Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 30 minutes. Remove from oven and set aside. Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. 
    Cook the pasta according to the package directions. (I begin heating my water while preparing the brussel sprouts, and added the pasta to the boiling water just after beginning to cook the sausage.) Once the pasta is cooked, drain the water (reserving 1/4 cup pasta water), and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts. Add in some of the reserved pasta water if needed for extra moisture. Serve warm, and sprinkle with freshly-grated Parmesan cheese.

2 comments:

Kat said...

you know i never got into Brussels sprouts. but this looks yum!

The Faux Foodie said...

thanks...it took me awhile to get used to them, but now I love them.