Pasta, Short-Rib, and Potato Leek Soup

Today was another day of successful cooking, in spite of a trip to the ER to patch up a bad cut to my finger. Don't worry, I managed not to get any blood other than on the offending mandolin and maybe the veggies underneath. So, that was all that had to get sacrificed...

So, today I'm featuring, a lunch-time pasta, a short-rib which roasted all afternoon, and potato leek soup. Actually, I also made a quinoa dish with ground turkey and pork, and sauteed red peppers, onions, celery, and carrots...but due to the drama, I forgot all about taking pictures.

First, lunch: Fusion cooking debuts! Pasta meets a splash of Spanish seasoning. Veggie pasta, vegetables, chicken, cumin-cream sauce.

Next: potato-leek soup.  

This recipe was a bit make-shift and included sauteed leeks and garlic, shredded potatoes, chicken stock, half-n-half, carrots, bay leaf, and dried herbs, all simmered together.

Finally, oven-roasted short-rib, over apples and onions roasted with garlic and balsamic vinegar tossed with baby spinach and kale, with a side of cornbread.