Monday, February 4, 2013

The Day After The SuperBowl

So let's talk about last week. Monday was miserable and Tuesday was too; Wednesday was not too bad; Thursday was hot and Friday was cold. What do they all have in common? I was sick on every one of them.

Then there's Sunday and Monday. Both cold, both tiring, but most importantly both disappointing sports-wise.

This year I decided to start following football. Even though it was late in the season--and the only reason I became interested was the fact that the Pats were still playing--I was excited to be a part of the All-American craze. I even bought a six pack of hard cider so I would have a beer-like bottle to hold while I sat on my couch yelling at the TV (for those of you who are laughing, I actually love hard cider). Anyways, yesterday was the first time I was watching the SuperBowl because of the game and not just for the ads and the halftime show--which by the way were both disappointing; it was also the first time I genuinely cared about the winner/loser. So yeah, I was irritated when the 49ers missed that last touchdown.

Then tonight, I turn on the TV just in time to see the last period of the BU-Northeastern Beanpot game. And guess what? BU lost. Ugh, there goes my Boston sports pride.

I'm kidding. I'll remain an avid Pats and Terriers fan. I even promise to follow the next football season wholly.

But in other news, here's what I had for dinner.

This dish is simple and relatively quick. According to Martha Stewart, it's also healthy; and according to my taste buds, it's delicious. So next time you want a non-traditional tomato pasta dinner, give this recipe a try.

Spinach Pasta with Spicy Tomato Salmon Sauce (adapted from Martha Stewart)
Active time: 20 minutes. Total time: 30 minutes
Makes about 4 servings.

  • 8 oz. spinach fettuccine
  • 2 tablespoons + 1 tablespoon olive oil
  • 1 cup finely diced red onion
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1  8 oz. salmon fillet
  • 1 lb. roma tomatoes, chopped
  • 1/4 cup dry white wine
  • Grated parmesan cheese
  1. Cook pasta according to box instructions and drain. Add 1 tablespoon olive oil and keep warm.
  2. In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add oregano, red pepper flakes and salmon. Using a spatula or wooden spoon, break up salmon as it cooks. 
  3. Stir in tomatoes and white wine; bring to a boil, then lower heat and simmer for about 10 minutes. Season with salt and pepper.
  4. Arrange a bed of pasta on each plate and serve topped with sauce. Sprinkle parmesan cheese before eating.

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