A New Blog for a New Life

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For the past 12 years I have been dedicated to food in various capacities: restaurant pastry chef, cooking instructor, cake decorator, OriginalCinn blogger, recipe writer, culinary project coordinator, and now I have a new life–I’m a mother. What has never changed through the years of cooking and baking professionally is that I’ve always made Dinner for Bae, my wife T. Whether I was working 9-5, or the late night restaurant shifts, I made dinner. When it was us in a little studio apartment, mattress on the floor, I made dinner. After I gave birth, I didn’t feel right again until I made dinner. So this whole new blog, dedicated to dinner will be part of my new life, and I’m pretty damn excited about it.

Starting a new blog is weird. Its foreign, but getting dinner on the table keeps me from dissolving. Its therapy, and the only way I ever truly feel like myself.

So…Dinner with Bae. Recipes and whatever else I decide to put on this thing to show whoever is reading who I am and what we eat for dinner. Tonight, its a special request from Bae who had a terrible, long, boss-lady type week—pasta with veggies and parm.

Serves 2, with leftovers and takes about 30-40 minutes to prepare

Gluten Free Pasta with Veggies and Parm

1 small yellow onion, sliced
2 cups small button mushrooms, halved
2 cups Japanese eggplant, sliced ½” half-moons
Quite a bit of olive oil, maybe ¼ cup total
Kosher salt and pepper to taste*
¼ tsp garlic granules
¼ tsp onion granules
12 oz Brown Rice Penne (or any pasta you prefer)
Grated Parmigiano cheese to your liking
Chiffonade (thin strips) of fresh basil

  1. place a large skillet over medium heat and add two tablespoons of olive oil. Once the oil is hot, add the onions and stir frequently until just soft and slightly browned.
  2. Add the mushrooms, another two tablespoons of olive oil, and continue to stir frequently until the mushrooms have softened but have not browned. Add a generous pinch of salt and a smaller pinch of black pepper. Stir to combine, then add the eggplant, granulated onion and garlic, and stir.
  3. Cook the pasta in very salty water, time according to the instructions on the package. I do a taste test a couple of minutes prior to what it says on the package so I can avoid overcooked pasta. Meanwhile, continue cooking the onions, mushrooms, and eggplant until everything is soft and tastes delicious. Yes, taste test the veggies for seasonings and adjust as needed.
  4. Once the pasta is done, drain and add to the pan with the vegetables, then stir to combine.
  5. Serve with a generous heap of cheese, and some basil and snap off a sprig of basil to top it off.

*First post realness–I can’t in good conscience label how much salt and pepper to use in each recipe. The amount of salt or seasoning to add to a dish is a cultivated cooking technique relative to each person–“to taste” is a real thing! What I think is an adequate amount of salt, may be too salty for you, so add salt as you see fit. Plus, when I’m making dinner, I don’t measure it. But if I do, not saying I will, but if I do, I will certainly let you know how much if it is vital to the success of your dish. I will say that Kosher salt will always be used. Cool?

K thanks, dinnertime, bye!