Here’s another really quick dinner that took about 20 minutes to prepare. You’ll need the following (I don’t really measure anything for daily meals):
1 Aidell’s Cajun style Andouille sausage
a small fistful of pasta (I use between ¼ to 1/3 lbs. or ~125 g)
two fistfuls of spinach
1 clove of garlic (just mushed)
another fistful of cheese
1 thimbleful of butter (just a guess)
pasta sauce (probably around a ½ cup or 120 mL)
Start with putting some water with some salt and olive oil on boil. While waiting for the water, cut up the sausage and flatten one clove of garlic. In a pan, saute the garlic in butter until lightly browned on the outside. Then throw in the sausage and continue sauteing until the sausage gets browned. Once the water reaches a boil, throw in the pasta. Once the past is done, throw in the spinach just to wilt it and then drain the water. Finally, mix everything together, along with the cheese and pasta sauce.
Seared and baked salmon filet. It was super simple.
You’ll need the following:
1 clove garlic
12 oz. (340 g) salmon filet (for the hungry)
fistful o’ baby spinach
salt and pepper to taste
fresh lemon (optional)
Start by lightly covering the salmon filet with salt and pepper to taste. Slice one clove of garlic and lightly saute. Then sear both sides of the salmon in the pan with the garlic. Place the salmon in a baking tray coated in olive oil. Set the oven to 375 F (190 C) and bake for 8 to 12 minutes with a metal baking tray. If it’s a glass baking tray, bake between 14 and 16 minutes.
If you don’t evenly coat the spinach with olive oil or dry it out a decent amount after washing, it’ll get a little crispy in the oven. I kind of like it that way.
That’s about it! Total prep time was probably around 30 minutes. If you have a rice cooker, just throw some rice in before doing anything else.
A friend and I decided to make a Shooter’s sandwich for a bike ride the next day. We were in kind of a rush, so I didn’t really get to take many pictures. Aside from that, the sandwich was pretty awesome, although it probably could have used a tad of barbecue sauce.
The following ingredients went into the sandwich:
1 sourdough roll
2 lbs. ribeye steaks
1 diced red onion
½ lb. bacon
½ lb. sliced mushrooms
5 slices provolone
2 tsp. Worcestershire sauce
Upstart helps students do what they were meant to do. With a modest amount of economic freedom and…
So I’m in the midst of a little video competition on Upstart to get some more money from our backers for the startup. If we win this competition, which ends at 23:59 PST, we’ll get a decent chunk of change to work with for more prototyping. It would be greatly appreciate if I could ask for 2 minutes of your time to hope on Facebook and vote for our video. (It’s the one with climbing shoes.)