Spaghetti No. 5 alla Puttanesca from my kitchen

Low-medium heat: garlic and onions in oil, stir, add a can of tomatoes, stir, add a can of tuna, stir, add capers and/or olives, stir, and you are done in ten minutes!

Good Morning Midterms! (iPhone)

Banana Plum Wheat Bread

Only made this because my flat mate doesn't like to eat brown bananas. Ended up adding the plum because between the two of us we only had one brown and one semi-brown banana anyway. We also don't have measuring cups, vanilla extract, large bowls, spatulas, or a proper pan to make banana bread in. The size depicted is actually 3x5 inches, so I had to split the halved recipe into two batches. It's probably the best banana bread I've ever had because the plum, though ripe, downgraded the overall sweetness and added a little tang, color, and moisture. Quite nice!

Lamb and Butternut Squash Stew

Not a very photogenic stew, but it was good. I seared lamb, added red onions, and sage, added water and butternut squash pieces, picked out the lamb, picked out the bone, returned lamb to stew, then added a sour cream and wheat flour mixture. I even got a compliment in the med campus cafeteria!

Butternut Squash and Kale Farfalle

This was not fun to make with limited kitchen utensils. Peeling and cubing the behemoth butternut squash took the length of a Rachel Maddow podcast and bruised the inside of my index finger. I only used half of it because the other half is currently simmering in winter lamb stew, yet I still had to sauté it in two batches. It tastes great though, and I would do it again. We'll see if a another shows up in my produce box from Boston Organics next week.

Here's the recipe: Basically, I tossed red onions and cubed squash in olive oil, garlic, and sage and baked it in the oven at 340 degrees until I could stick a fork in the biggest piece. I boiled the farfalle in salted water and added the kale right before the pasta was done. After draining them well, I tossed them in the baking pan with the squash. Then I sautéed it all together in hot oil and more sage. I added parmigiano at the end, took a picture, and started eating!