Chez Price

In this post I would like to take a moment to spotlight the kitchen-savvy man I married. It probably won't come as a surprise that he is quite humble about his cooking abilities and becomes quite bashful when complimented. But I have no problem bragging for him.

Mr. Edwards is self-taught. He began his career making delicious omelettes for his adoring girlfriend on special occasions using the Furman dorm stove and an extremely scratched frying pan that he rented from our RA's office. Since then he has graduated from eggs and maintains quite a repertoire of delicious dishes. Some of my personal favorites include his chicken couscous with vegetables, fish tacos (haven't had those in awhile... hint hint), corn and black bean salsa, and even though I don't like avocados in the least his guacamole is fab. He dominates our baby Weber grill and uses our Wusthof knives like an Iron Chef. He also hones them to keep them sharp. Wow.

Two weeks ago he made a dish we named "Farmer's Market Pasta" out of a bunch of random ingredients and vegetables we had in our fridge. He spent less than $10 at the grocery. I kid you not we ate this meal at least 5 nights and also had some to take for lunch. If you are cool with leftovers it is a great dish. I don't exactly know how he made it and I don't think he does either but here is the gist of it:

Ingredients:
- 5 stalks of celery (chopped)
- 1 onion (chopped)
- 2 cloves garlic, chopped
- 2 tomatoes (diced)
- 4-5 Japanese Eggplant (these are the long skinny ones, much easier to cook with)
- cooked chicken (however you want to cook it)
- 1 package of penne pasta
- 1 can tomato paste
- 1 can tomato sauce
- Salt
-Pepper
- Red pepper flakes
- fresh parsley

Start by sauteing the onion, garlic, and celery in a skillet using a little oil or cooking spray. Cook until translucent. Add chopped eggplant and tomatoes. Cook for a few minutes. Add tomato sauce and tomato paste. Add salt, pepper, red pepper flakes, and any other seasoning you like. Simmer about 15 minutes on low. Meanwhile, cook pasta noodles. After you have drained them, add the veggie sauce and chicken to the warm noodles. Mix in chopped parsley and perhaps a handful Mozzarella cheese. Hope you like it because you are stuck with it for about a week!

When it is all said and done. Mr. Edwards won't even let his wife lift a finger to help him clean up. He makes the kitchen sparkle. In the future, his wife hopes that he will venture into the world of baking :)