Small List of Ingredients, Big Tastes

This is a recipe inspired by Ellie, who always makes camp fun and more interesting and is always welcome in the kitchen.

SWEET PEPPERS, SAUSAGE AND PASTA

INGREDIENTS:
2 red peppers, sliced thinly
2 yellow peppers, sliced thinly
1 onion, sliced thinly
3 cloves of garlic, pressed or minced
2 tablespoons olive oil
1/3 cup very good balsamic vinegar
4 andouille sausages, sliced into discs on the diagonal (we use Trader Joe’s Smoked Andouille Chicken Sausage. You can use mild Italian if you are spicy adverse)
½ cup cream
¼ cup grated or shaved Parmesan cheese

8-16 ounces of rice penne pasta, depending on whether you are serving 2 or 4 (we use Tinkyada Brown Rice Penne Pasta with Rice Bran because it does not get mushy – it even says so on the package)
1 tablespoon salt

DIRECTIONS:
In a large covered kettle bring water to a boil with salt.

In a large frying pan with 1 tablespoon of the olive oil over medium high heat fry the peppers and onions until they soften. Add the garlic and fry for a few minutes, then add the balsamic vinegar and cook the vegetables over medium heat until they are caramelized and the vinegar has reduced to a slightly thickened sauce in the pan.

While the vegetables are cooking add the pasta to the boiling water, reduce to a gently rolling boil, stir occasionally to avoid clumping and cook until done to taste (can be 8-10 minutes). Drain the pasta and return to the large kettle.

In another smaller frying pan cook the sausage in the remaining olive oil until it is lightly browned but still juicy. Add the cooked sausage to the vegetables, then add the cream and stir.

Spoon the peppers and sausage over the pasta and top with Parmesan cheese.

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These are really excellent. They are somewhere between a cookie and fudge and unless you are coconut adverse are wonderful company impressers.

CHOCOLATE COCONUT MACAROONS

INGREDIENTS:
6 ounces bittersweet chocolate (Ghirardelli’s baking chips work well)
3 large egg whites (4 medium)
¼ teaspoon salt
¼ cup sugar
¼ cup canned coconut (do not use reduced calorie or light, you want 1/4 cup of coconut cream, no liquid and as thick as sour cream)
2 teaspoons vanilla
3 cups sweetened shredded coconut

INSTRUCTIONS:
Heat oven to 325 degrees. Line two cookie sheets with parchment paper.
Melt the chocolate slowly in a double boiler or very carefully and slowly in a microwave, 20 seconds at time on high, stirring well after each heating session. It usually takes about a minute to melt thoroughly. Set aside to cool while you whisk or beat with an electric mixer the egg whites and salt until they form soft peaks. Gradually add the sugar and beat until stiff, but not dry, peaks form, then carefully fold in the coconut cream and vanilla. Fold in the shredded coconut with a rubber spatula. Finally fold in the cooled chocolate.
Using a tablespoon drop the dough onto the parchment paper, 2 inches apart, cleaning up the coconut stacks with moistened fingers if necessary. Bake 15-25 minutes, checking several times to verify that they are not over browning, especially on the bottom. They should be crispy outside and chewy inside. Cool on a rack. Makes about 2 dozen cookies
(To really go out of control chocolate, melt 4 ounces of semisweet chocolate chips and when slightly cool dip one end of the cooled macaroons into the chocolate and dry on parchment paper.) Good for what ails you!