Cooking with Red

I’m cooking again.

The plan was to make a red wine sauce for mussels, but we had a miscommunication about which one of us was supposed to pick up the mussels, so we improvised! We still made the red wine sauce — but one again we are cooking pasta sauce.

No complaints here.

Step one, light a candle and pour your wine.

Some for me, some for you

Chop up whatever vegetables you enjoy in your sauce. We used onions, garlic, and tomatoes. Toss them in the pan with a little oil and sauté for a minute or so. Add some tomato sauce, the wine, and whichever spice you enjoy. We used oregano,  Italian seasoning, salt and pepper.

Boil your pasta. We used gluten-free spirals and you couldn’t even tell the difference.

We also roasted and fried some brussel sprouts. They were a hit.

We had a lot going on here.

We cut off the steams and sliced the sprouts in half. Next we roasted them at 400 degrees for 30 minutes, giving them a good shake every 8ish minutes. When they were just about done we dumped them in a pan with some peanut butter, balsamic glaze, and bacon bits. It’s was quite the eclectic mix, but a delightful flavour explosion.

The sauce would have been unreal on mussels, but we enjoyed the pasta immensely. Plus  we put cheese on it, so that’s a win.

I would have tried to take a better photo, but the food was ready so what do you expect?

I encourage all of you to try cooking with wine. If it doesn’t turn out then you still have the wine and you can just order a pizza.

Bon appetit!