Today will be a quick entry...why? One, because it's beautiful outside and I for one am going to enjoy every second of it, two because hubby is home today and willing to lay my flagstone around my fire pit, one must take full advantage of these opportunities.
This recipe is once again a fabulous one from Everyday with Rachael Ray, found in her $10 and under section no less. Now, vegetarian meals aren't always high up on the list for my meat loving family, especially the two male members of it. But they both said they loved this one.
It was such an unusual combination of ingredients I just had to try it, it did not disappoint. And, the best thing of all it took easily under 30 minutes to make. The perfect weeknight meal.
Bowties, Brussels Sprouts and Candied Almonds -Everyday with Rachael Ray
Serves 6
Ingredients:
2 tablespoons extra-virgin olive oil (PI)
Salt and pepper (PI)
1 pound bowtie pasta (.99)
2 tablespoons butter (.10)
3 ounces honey-roasted almonds (about 3/4 cup), finely chopped (I used slivered ones that are a salad topping, already had on hand) (1.00)
3 1/2 ounces goat cheese, crumbled (I used a herbed goat cheese, you could also use Gorgonzola, or even parmesan if you don't like the tartness of goat cheese.) (3.99)
Directions:
Preheat the oven to 400°. On a baking sheet, toss the brussels sprouts with the olive oil; season with salt and pepper. Roast, tossing occasionally, until browned, about 15 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/3 cup pasta cooking water. Return the pasta and reserved cooking water to the pot. Stir in the butter and brussels sprouts; toss in the almonds. Top with the goat cheese.
Total: $8.07
Ingredients like goat cheese, can throw off the frugal cook. We think, no way that's way too expensive! But in small quantities it can be very affordable, and will take a dish to the next level. I feel like the goat cheese in this recipe made it special. And, as you can see the dish still came in under $10.00. That said, if you do not like goat cheese, or just can't bring yourself to spend $4 on a 4 oz. of cheese, than by all means use something less expensive. Recipes are guidelines, you are the artist (chef) you can adapt them to whatever appeals to you. Don't be afraid to make changes, but also be open to trying new things!
Enjoy!
