Tomato Sauce with Butter and Onion

Back in August I wrote about Topo Gigio and the amazing seafood pasta my sister ordered. That pasta had fantastic calamari and mussels and scallops but what made it really delicious was the sauce. It had the most perfect tomato flavor with minimal chunks and an underlying richness. I dreamed of that pasta for months. Then, in November, I found myself devouring months and months of posts from Orangette. When I came across Molly's blog on tomato sauce I thought, 'I can do that.' So I did. And with my first taste it was like 'that's it!' It's probably not exactly like the sauce from Topo Gigio, but it's close enough for me.

Almond Coconut Macaroons

Oh man are these delicious. And so freakin' easy. And easy, as you might have noticed, is quite important to me. Back in my undergraduate days my bff/roommate, Katy, and I would buy bags of Archway coconut macaroons from Marsh and eat one after another while watching Law & Order repeats in the middle of the afternoon. Those were pretty good, but this recipe blows them out of the water. They get gorgeously golden brown and crispy around the edges but stay moist and soft on the inside. Even my dad liked them and he doesn't even eat coconut. If only I'd known macaroons were so simple, I would have been making them for years!

Farmhouse Butternut Squash Soup

Gourmet is gone, which makes me sad even though I've only recently begun reading old copies. Checking out random issues from the library, along with issues of Bon Apetit. To be honest I find the writing and recipes in Gourmet so much more inviting and fun to read. As for Bon Apetit, I don't really care for the format and, especially, the food photography. But what can you do?

Lemony Chickpea Pasta

This is a super simple dish that comes together very quickly. I like to make it on nights when I work late and don't have much energy, but still want to make something yummy and homemade. I love how the heat of the pasta warms up the chickpeas so they get nice and creamy. If you want to be fussy you can remove the skin from the chickpeas. It just makes the dish a bit more elegant. I usually run a knife through a tablespoon of the capers then leave the rest whole. This would also be great with some artichokes or kalamata olives. If the capers aren't briny-salty enough for you!

Roasted Cabbage with Lemon

For years I thought I hated cabbage. I think it was one of those irrational childhood food things, I was kind of a picky eater when I was little. Or at least, I had very specific ideas about what I liked and what I would not eat. There are definitely still ingredients I'm not fond of, mostly cilantro and another staple vegetable that I am too embarrassed to admit. But, luckily, I have overcome my fear of cabbage and now I pretty much love it.

Lentil Soup

My mom makes a really delicious lentil soup. Hers is a little rustic, with a thick broth and chunky vegetables. This is a bit fancier (but not really fancy at all...) It can be served as an appetizer, dressed up with some parsley and parmesan. But I like it best on a chilly night in front of the tv. Just add a little garlic bread and some grated cheese and you're in business!

Another Lunch @ Noodles & Company

So Noodles is my go to lunch spot these days. It's quick and sorta cheap and I don't feel uncomfortable eating there by myself. With my hour lunch/dinner break I have plenty of time to eat and usually some extra minutes for errands. I posted about Noodles & Company back in '08 but since I still eat there pretty much once a week, I figure a recap wouldn't hurt. Plus I've got some pictures to post!