Friday, March 6, 2009
Whole Wheat Spaghetti with Black Eyed Peas & Chicken Andouille Sausage
The Diva here blogging Friday night's fab dinner concoction. Want to know my recipe for a divalicious Friday night at home?
First, peruse CD collection and select several options (yes, in this iTunes world, I still listen to actual CDs). Then, spread CD's on the floor and have the Adorable Monster select his favorite choices. Next, cajole Kuzak into opening a great wine (he delivered in spades tonight - see bottom review for the best wine I've tasted in months). Then, begin cooking, inspired by wine and music, resulting in a wonderful dinner at home.
1) Dixie Chicks - Wide Open Spaces
2) David Gray - Lost Songs
3) Death Cab for Cutie - Transatlanticism
4) Slipknot - Subliminal Vs. Vol. 3
And, yes, the Diva loves heavy metal. In case you didn't know, her current fav bands are Nine Inch Nails (soon to be on tour with Jane's Addiction) and Slipknot. And I'm seeing Slipknot tomorrow night at the Forum in Los Angeles, so got to get my groove on. And, yes, in case you're also wondering, they are the scary guys with the freaky masks, but they bring it live like no one else these days! Not to mention that I have great seats and passes for tomorrow, so wish me luck!!
Domestic Diva's Whole Wheat Spaghetti with Black Eyed Peas & Chicken Andouille Sausage
1 box whole wheat spaghetti
2 cups black eyed peas (canned or soaked and cooked)
2 cups chard chopped
1 zucchini diced
2 chicken andouille sausages diced
1 yellow onion diced
1 garlic clove minced
1 pinch chili flakes
1 tsp thyme
2 tbsp olive oil
salt and pepper
Over medium heat, warm the olive oil. Add the onions, sauteing until translucent, about 8 minutes. Add the garlic and chili flakes, cooking for 1 more minute
Then, add the sausage, stirring to combine. Cook for 3 minutes.
Add the zucchini and cook for an additional 3 minutes.
Next, add the chard, sauteeing until cooked, about 5 more minutes. Add the white wine and reduce until a syrup, about 4 minutes. Then, add the black eyed peas and the thyme, stirring to combine.
Meanwhile, cook the pasta and drain, reserving a cup of the cooking liquid. Add the pasta to the vegetables, tossing to combine. Add a cup of pasta water and cook over medium heat for a few minutes. Salt and pepper to taste.
To serve, place the pasta in a bowl and top with grated parmesan reggiano.
Wine Notes: The Ojai Vineyard 2005 Pinot Noir Sta Rita Hills Fe Ciega Vineyard
Diva Rating: 4 stars (out of 5 stars)
All I can say is that this wine is divalicious!! The best wine I've tasted in months! Full of jammy fruit flavors and wonderful earthiness, it's smooth on the palate with a short finish, but absolutely divine! After tasting it, we immediately got online and ordered 3 additional bottles for our cellar for around $50 a bottle, a great value for pinot noir of this quality. I highly recommend you check this winery out, and specifically this bottling, the 2005 Fe Ciega.
Posted by Jennifer Brody at 11:18 PM
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This looks delicious!ReplyDelete
It's great - and really simple to make. And did I mention healthy? Let me know if you give it a try.ReplyDelete