weekend review: double the sauce, double the pleasure

So what if I always prepare double the sauce when cooking? In my world, extra sauce is a must - especially when it involves mushrooms, wine, and butter, like it did this past Saturday night.

Figure 1. Saturday night's dinner: chicken with mushroom sauce, caramelized onion mashed potatoes, and roasted green beans with toasted almonds.

For the green beans: Toss 1 lb. of trimmed green beans in olive oil, salt, and pepper. Roast in a 425 degree oven for about 10 minutes. While beans are roasting, toast 2 T slivered almonds on the stove-top over medium heat. Sprinkle almonds on roasted beans and serve.

Figure 2. Saturday afternoon baked good: homemade pumpkin pie made from scratch. Although my boyfriend should get most of the credit for this. And by scratch I mean crust from scratch and pumpkin puree made by baking pumpkins. Much more flavorful (and a bit more soggy) than pumpkin pie from a canned puree.

Figure 3. Sunday night's dinner: sausage, tomato, and arugula fettuccine and steamed broccoli. This is a super tasty and quick recipe that will satisfy any sausage craving.