Fast and Easy, Cheap and Sleazy wins the day!

This has been a couple of very exhausting weeks at work. Thankfully, I have had some time, the last couple of weekends, to spend with my family. Each of the last two weekends I have headed up to Danny's to spend time either with his family, or with them as well as my parents and Josh.

The days in between have been a combination of In 'n Out, Fast-and-Easy-Cheap-and-Sleazy-meals, or popcorn for dinner. Not the healthiest way to be, I will admit, but it has worked out. Saturday night, however, I got to sit at home (after leaving work at a normal time) and watch game 5 of the Stanley Cup Playoffs. I even made dinner for real. It was a lovely night of cooking and relaxing. After cleaning the kitchen (I do not think my roommate has ever wiped down a counter top in her life--and if you think that is strange, she is the second roommate in as many years in San Diego to have failed in developing this essential life skill) I set out to make pasta with a fresh sauce, which I enjoyed with a nice glass of $2-Chuck and some Kalamata olives.

Ravioli with Roasted Tomatoes and Sausage

Olive oil
approximately 1 lb. small tomatoes (grape, mini Romas, etc.)
1 tbls each fresh Basil, Rosemary
2 sprigs fresh Thyme
salt and pepper
1/3 c white wine--Sauvignon Blanc, Pinot Grigio

2 hot Italian sausages

2 servings cooked cheese filled ravioli (I like the mini ones from Trader Joe's)

shaved Grana Padano cheese

Heat oven to 350 degrees. In a small roasting pan, pour about 1 1/2 tbls olive oil over tomatoes. Finely chop herbs and sprinkle over tomatoes. Lay sprigs of Thyme nested amongst tomatoes, and liberally sprinkle with salt and pepper. Roast in oven for 25 minutes. At about the 15 minute mark, pull tomatoes out, stir, pour wine over the top, and put back into the oven. While they finish roasting, crumble sausage into a large skillet over medium heat. Stirring often, cook until almost finished, and drain excess fat. When tomatoes are done, take from oven and pour into skillet with drained sausage. Roughly smash tomatoes with the back of spoon or with a potato masher. Add about 1/2 c of pasta water, and simmer until pasta has finished cooking. Drain and plate pasta, scoop sauce over top, and sprinkle with Grana Padano cheese. Toss a couple of Kalamata olives on the side and serve it up.

Fast-and-Easy, Cheap-and-Sleazy Eggplant Parm

1/2 pkg. Eggplant cutlets from Trader Joe's
1 tbls Olive oil
1/2 jar Marinara Sauce
sliced mozzarella or pepper jack cheese
grated Parmesan or Grana Padano cheese

Heat oven to 350 degrees. Heat large skillet over medium-high heat, and cook cutlets in olive oil until crunchy on outside--inside will not be cooked, but they will finish in the oven. In a 9x9 pan, spread 1/4 c sauce to cover bottom. Arrange a single layer of eggplant, spoon more sauce over top, and add a layer of mozzarella or jack (mozzarella is more traditional, pepper jack is spicy and a fun alternative). Repeat layers until eggplant is used up, ending with the layer of cheese. Cover pan with foil, and cook for 25-30 minutes. After about 15 minutes of cook time, remove foil and sprinkle Parmesan or Grana Padano over top.

This can be served with pasta or a nice salad, something else quick and easy to prepare. It goes together fast and easy, but tastes great and is very satisfying. The Trader Joe's Eggplant Cutlets are perfect for it, and are seasoned really well.