Come and Get It

With Mama home and Gommie back in Texas, life is back to normal, in theory. We even had swim lessons today, after a week's hiatus while the teacher was away. And the weather actually feels like summer! So, as I try to get everything back on track after almost two weeks of excitement, change, and new experiences (and don't get me wrong, that was all fun but the kids are ready for some predictability, I think), I made dinner, basing it on something they both loved at the MA cabin: chicken sausages. But it didn't work. Nope, couldn't have convinced them to eat the sausages, though Sis inhaled the New England-styled hot dog bun it came on and Bud licked off all the green relish.

But they ate both the steamed broccoli and roasted cauliflower. Go figure. My kids pass up perfectly good sausages for vegetables! I'd be proud if I weren't frustrated.

As I was almost done cooking, I realized I didn't have a main course for me (though chicken sausage pasta was one of our old dinner favorites). So, inspired by a recipe from a friend for Arroz con Gandaules, I made a cheater's version. And I must say, it was pretty good.

Though, I might have to go back to our regular menus and serve meatloaf or fettucine carbonara tomorrow.

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Roasted Cauliflower

1 head cauliflower, cut into florets

olive oil

salt, pepper

Preheat oven to 350F. Toss florets in olive oil; season with salt and pepper. Roast approximately 15 minutes. Serve with cheese, any dipping sauces, or plain.

inspired by cousin C's recipe

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Chicken Sausage Pasta

1 package chicken sausages (we used Aidell's Chicken and Apple usually), sliced

onion, chopped

bell pepper, seeded and chopped

garlic, minced

1 lb thin spaghetti

salt, pepper

Brown sausages in skillet. Meanwhile cook spaghetti and drain. Add onions, bell pepper, and garlic to sausage and cook until tender, adding olive oil if necessary. Toss sausage mixture with spaghetti in skillet. Serve hot.

Mommy and Mama Hungry

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Arroz con Gandules a la My Friend

Rice... here's the idea,, but I am pretty inconsistent with how moist or dry it ends up,... first 4 cups water, add 2 packets on Sazon con Afaran, 1 packet of Jamon, 2 ice cubes maybe 3 of sofrito (green, can buy it in the produce section S&S, in a little plastic tub--divide up into a tray and freeze). let it simmer a bit get all the flavours meshing then add the rice 2 cups I think, let it cook with the cover off boil then simmer, like regular rice... when the water is mostly absorbed / rice is cooked put cover on towards the end. You can add whatever you want to this rice... peas and/or corn, gandules (pidgen peas) or serve with beans

Church friend Miss D

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Arroz con Gandules from Goya Label

2 slices bacon or 1/2 cup ham, chopped

1/2 cup onion, chopped

1/2 cup green pepper, chopped

2 cloves garlic, minced

1-15 oz can Goya Green Pigeon Peas, undrained

1 packet Sazon Goya con Culantro y Achiote (Coriander and Annatto)

1/2 cup Goya tomato sauce

3 cups water

2 cups rice

Heat large skillet over medium heat. Add bacon, onions, and peppers; cook 3 minutes. Stir in garlic and cook 2 minutes longer. Add remaining ingredients except rice. Bring to a boil. Stir in rice; cover. Reduce heat and simmer 20 minutes or until rice is tender.

Goya Gandules Verdes label (Goya website has a different recipe completely)

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My Cheater's Version of Arroz con Gandules

leftover rice from the Tex-Mex place

1 can Green Pigeon Peas (Gandules Verdes) by Goya, drained and rinsed

1 package Goya Sazon with Azafran

1 can diced tomatoes

Heat peas in some water with diced tomatoes (though, I wish I'd had plain tomato sauce or even paste) and seasoning packet. Serve over rice (though I scooped it with a slotted spoon). Pretty good in a pinch.

Mommy Hungry