It’s not much of a secret that I’m not exactly “at home” in the kitchen. I have very little practical knowledge of how foods are supposed to be prepared, and even less culinary taste for what foods should go together.
My first expeditions into the world of the kitchen were pretty pathetic. I was yearning to unleash my inner Julia Child, but more often manage to unleash my inner five-year-old that just ate cereal for dinner. For some reason I thought that if I could just learn to appreciate the different flavors and scents of my raw ingredients that I would magically know how they would be best prepared. This made as much sense as trying to assemble IKEA furniture with a spork, but I didn’t let that stop me. When left to my own devices my method of cooking can be summarized as “chop it up, throw it in a pan, and toss it with pasta.” Fortunately I’m not a picky eater and I was stubborn enough to eat whatever my Frankenstein kitchen creation turned out to be.
Slowly I started getting smarter. I spied on others while they cooked, I started using these cool things called “recipes,” I even developed a deep appreciation for Alton Brown’s show “Good Eats.” (I never thought that I would enjoy a cooking show and that is just a testament to how awesome it is.)
After a lot of baby steps I’ve slowly gotten better. I have successfully followed recipes, improvised on a few and added a few new things to my bag of kitchen tricks. There were a few months of baking success that shall forever be known as the Great Cupcake Bender of 2010. I even went so far as to start writing down my recipes in a journal so I can reproduce them. Remember, baby steps.
When I don’t have a recipe to follow I still resort to the “dice, throw, toss” method, but I am slightly smarter about it now. This recipe is definitely of that particular variety, but it is one of my first kitchen creations that I feel is worth sharing with others. I think the bacon content really helped that cause.
4 oz Bacon diced (I used turkey bacon because I’m strange and prefer turkey bacon, but I bet real bacon would be equally awesome)
1/2 onion also diced
2 cloves garlic, feel free to dice this as well
3 Tomatoes diced (There is a tiny angelic Alton Brown sitting on my shoulder trying to tell me to blanch the tomatoes first, but that sounds like more work than I usually want to deal with, so I’m going to ignore him.)
1/2 Avocado, you guessed it, diced.
4 oz Spinach which doesn’t have to be diced but you can if you want to keep things consistent.
1/2 lb. Pasta (I used spaghetti)
Toss the bacon and onion into a medium size pan, you may be tempted to put a little bit of oil in the pan, but dude, it’s bacon. Start boiling the water for the pasta. Once the onions have started to turn translucent, throw in your tomatoes and garlic. Once the water reaches a boil start cooking your pasta. As the tomatoes start to soften throw in the diced avocado. A few minutes before draining your pasta, toss in the spinach.
Toss the concoction with the drained pasta and serve with grated parmesan or cheddar cheese. Prance around the kitchen in celebration. That last step is important, don’t skip it, even if Alton tries to tell you it’ unnecessary.