Speedy Meals: Linguine with Sausage and Peppers

School is back in session as of last Wednesday, which means that life has shifted into high gear around these parts. Since I am not alone in trying to juggle life and work, while still having time for a decent and (relatively) healthy meal, I thought I would share my mission for this school year: to make some speedy, balanced, and cheap weekday dinners so that the hubby and I can still make time for the family table.

It may sound old fashioned, but the act of sharing at least one meal a day together is really important to me. My family ate dinner together every night, and now Ryan and I do too; we don't have T.V. to distract us while eating, so our dinners are the time for us to share about our day and really talk to each other. This is especially true during the weekdays, when I often have work to get back to as soon as dinner is done.

But I find I don't look forward to lingering over a meal if I have spent too much time cooking. So I really want to strive to make some dinners that are quick, easy, healthy, and inexpensive. My plan is  to use as much of the produce that we grow as I can, to make meals that lend themselves to leftovers, as well as to utilize tools like the Crockpot.

This first speedy meal came about courtesy of some sausage we had left over from a weekend barbecue and Everyday Food: Great Food Fast.

(This cookbook is great, by the way. It is organized by the seasons, and even though it is waaay underused around here, the few things I have made from it has been easy and turned out well.)

So without further ado, Linguine with Sausage and Peppers, which you can whip up in about 30 mins.

Ingredients:

• 1 lb linguine (I used whole wheat to try to up the healthy factor)
• 1 lb turkey sausage, casings removed (I used what we had on hand: some kind of chicken sausage and chorizo, and the casings stayed on)
• 6 garlic cloves
• 4 yellow or red bell peppers, thinly sliced
• 4 Tablespoons butter
• 4 cups arugula, torn

Directions:

Bring some salted water to a roiling boil, and cook according to package directions. Drain, reserving 1-1/2 cups of pasta water. 

Meanwhile, cook the sausage in 2 tablespoons of water in a skillet over medium heat, about 5 minutes. Raise the heat to medium-high, and cook an additional 7 minutes or until sausage is cooked through. (You can skip these steps if your sausage is already cooked like mine was.) 

Add the garlic, bell peppers, and 1/4 cup pasta water. Cook until peppers soften, about 6 minutes. 

Add 3/4 cup of pasta water and the butter; stir to combine. 

Transfer pasta and sausage mixture back to the pot. 

Add the arugula, season to taste with salt and pepper, and toss to combine. 

Enjoy! 

What's your favorite weeknight meal? Is there a cookbook, a tool, or a go-to source that you rely on to get you though the week? 

The Waiting Game

We were supposed to hear back about our offer by 5 pm today, but that deadline just passed us by, and still no news! I have been a wreck all day and have been running errands, cleaning, and organizing to try to keep myself occupied. The fridge and freezer are stocked. Our bedroom is as clean as it can be until my appointment with The Wardrobe! I can't really clean anything else because the vacuum refuses to do its job.

Cooking helped me pass the time last night, and today I brined two chickens so I can make the hubby some homemade chicken salad sandwiches. (Why not spoil him while I have the time?)

Last night's dinner was so good that we will be eating the leftovers again tonight. Here's the recipe, courtesy of Giada.

Saffron Orzo with Shrimp

4 c chicken broth (I use free-range organic broth)
1 t saffron threads
1 lb uncooked orzo
7 T extra-virgin olive oil, divided use
1/4 c chopped fresh flat-leaf parsley
Juice of 1 lemon
3 t salt (I tend to cut this in half since I don't use reduced-sodium chicken broth)
2 t black pepper
1 lb large shrimp, peeled and deveined
Capers to taste (optional)

In a large pot, bring the chicken broth to a boil over high heat. Reduce the heat to low simmer and add saffron, stirring and simmering until saffron has "bloomed," about 5 minutes.

Return heat to medium and add orzo. Bring stock to a boil and cook orzo for 9 minutes (or until tender but still firm to the bite), stirring occasionally.

Add 4 T of olive oil, parsley, half the lemon juice, 1 t each of salt and pepper, and capers (if using.) Combine thoroughly. Set aside.

In a large bowl, toss shrimp with 1 t of salt, 1 t of pepper, and remaining lemon juice. Heat remaining 3 T of olive oil in a medium skillet over medium-high heat. Add shrimp in a single layer and cook until shrimp are just turning pink, about 3 minutes per side. Take the tail off the shrimp and chop into bit-sized pieces.

Add shrimp to orzo and enjoy!

Happy eating! I will keep you posted as soon as we have an update!