Well, the time has come my friends. My computer has taken a turn for the worse. It will be admitted into the ICU on Thursday. Prayers, positive vibes and pleas that my not-backed-up blogging lifeline can make a full, healthy recovery. Turns out, pumping it full of nourishing food just wasn’t enough. Touché. Continue reading
“Spaghetti” doesn’t happen often around here and every time I make this recipe for Quick Bolognese Sauce I ask myself why. Its like one of those basic recipes that I forget to come back to. But just yesterday, as the leaves began to fall a bit, I took a break from grilling and salads and lightness galore and ended up with this pot of gold on my stove. Continue reading
Would it be weird to call a dish light and indulgent all at the same time? This pasta is a cinch to get on the table and is full of bright, fresh flavor while still tasting a bit rich. I’ve basically dummied this recipe down out of pure laziness and we love the results. I keep going back to it not only because I can count on everyone enjoying it (my non-asparagus loving daughter actually devours it in here) but because it requires minimal ingredients and couldn’t be more simple to throw together. It’s on the table in 15…total score! Continue reading
With the short list of ingredients you’d think this dish has nothing to offer. Throw in the fact that you’ll have it on the table in no more than 20 minutes, start to finish and you may want to just stop reading and get back to your day. But STOP. DONT GO. PLEASE. Just give me another chance. Im begging! Just read one more sentence before you go: Continue reading
This pasta salad is something to write home about. I love it because it’s so simple and quick to throw together (especially if you already have the dressing on hand) and it is great at room temperature, warm or even leftover cold for lunch the next day. Continue reading
So have you heard about this craze thats all over the internet? The “Italian Wonderpot” some like to call it. I have been hearing about this ridiculous sounding recipe from my mom for at least a month. “Honey, you have to try it”. “Make it for Nick, he will love it”. Her and my dad both totally enjoyed it and she clearly wanted to share the wealth with me. But I struggled with the whole idea. How in the world could something like this taste good and keep a good texture? And there is no way this will cook and be flavorful in such a short amount of time. Wasn’t buying it, folks. Not one bit.
Yesterday came and after a week long plan for “pasta Sunday” I had no real plan at all. And with EXTREMELY lazy bones, I thought it might be a good day for this so called Wonderpot. As I headed into the kitchen at 5 o’clock Nick came in. “What do you need me to do?”. And then it occurred to me. Nick is always wanting to help out in the kitchen on pasta Sundays but most of the time my controlling self prefers to do it alone so I tell him I don’t need any help. But today. OOOOhhhhhh today was different. I was not one bit excited about this dish and was pretty darn tired to top it all off. “Actually, this would be a perfect meal for you to make. Its super easy and takes no time at all” I told him. He was signed up before I even finished my sentence; washing his hands and getting the cutting board out-bless his heart. So we decided this was going to turn into Nicks deal..photos and all. I bellied up to his workspace and watched (of course I did give a few suggestions..but ONLY when I was asked, I swear!!).
The bottom line is that we were shocked with the results. Totally, utterly shocked at how something so ridiculously simple could result in such deliciousness. Nickyboy was proud, to say the least. And he should have been…he made some really great changes to the recipe that guided us and it turned out just perfect. The chicken stock adds just the right flavor, the spices are spot on and the parmesan and tiny bit of cream cut the acid of the tomatoes beautifully. You will love this, I swear. And now, I present to you….One Pot Italian Pasta…recipe and photos courtesy of some random cute guy that was in my kitchen 😉
One Pot Italian Pasta
Adapted from this recipe
Ingredients
4 Cups Chicken Stock
2 Tablespoons Olive Oil
14 Ounces Brown Rice or Quinoa Fettuccine
1 (28 ounce) Can Petite Diced Tomatoes
1 Medium Onion, finely chopped
7 Cloves Garlic, finely chopped
1 Tablespoon Dried Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Pound Cooked Ground Italian Sausage
4 Cups Packed Fresh Spinach
1 Cup Freshly Shredded Parmesan
1/4 Cup Heavy Cream
Crushed Red Pepper Flakes
Directions
Break pasta in half and add it to a large pot along with chicken stock, olive oil, tomatoes, onion, garlic, italian seasoning, salt and pepper. Give the ingredients a stir, place over high heat and cover. Bring the pot to a full boil, remove the lid and turn the heat down to medium. Boil over medium heat for 7 minutes, gently stirring occasionally to ensure the noodles are not sticking to the bottom of the pot. Stir in spinach, sausage, parmesan and cream and bring back to a simmer. Remove from heat and serve topped with red pepper flakes and additional parmesan, if desired. Serves 4+
This pasta is out of control. I kid you not, the three of us ate nearly the entire bowl…and we had grilled chicken breasts on the side. My husband and I kept looking at each other every time my toddler would say “more noodles”…like is she serious? there’s no way.. and each little bit more we gave her she nearly inhaled. Counting that as a win on my end.
It’s cheesy and creamy and sweet and salty without being super heavy. I’m really not sure what I like most about it: the fact that it tastes so indulgent but in essence is so healthful or the fact that there are such few ingredients and such little work time. You’ll have this on the table in 20 minutes no problem…perfect weeknight meal that your entire family will love. And you might want to make a double batch 😉
Goat Cheese, Tomato, and Spinach Pasta
Adapted from this recipe
Note: A fresh log of goat cheese is a must for this recipe, the “crumbles” will simply not cut it as they contain far less moisture.
Ingredients
12 Ounces Brown Rice or Quinoa Pasta
1/4 Cup Olive Oil
2 Cups Cherry Tomatoes, halved
4 Garlic Cloves, finely chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
5 Cups Packed Baby Spinach Leaves
1/3 Cup Freshly Grated Parmesan
4 Ounces Goat Cheese
Fresh Chopped Basil
Crushed Red Pepper Flakes
Directions
Cook pasta according to package directions. Once pasta is cooked dip a measuring cup into the pot to reserve 1 cup of the cooking liquid/water. Drain pasta and set aside.
While pasta is near the end of cooking heat olive oil in a large skillet over medium high heat. Add tomatoes and garlic and sauté for 3-4 minutes or until tomatoes begin to burst and release their juices. Stir in salt and pepper.
Add pasta back to the pot you cooked it in. Add spinach, pour in the tomato sauce and stir to combine. Stir in parmesan, goat cheese and the cooking liquid/water. Continue to stir until the goat cheese has melted and a gooey sauce has coated the pasta. Serve topped with fresh basil and crushed red pepper flakes, if desired.
This is the perfect dish for those early home grown tomatoes that aren’t as sweet and ripe as the ones produced later in the season; they’ve still got that fresh flavor, a hint of sweetness and are wonderfully juicy. We picked up a few at the farmers market this past weekend and I couldn’t have put them to better use. This dish is so light and fresh and would be perfect paired with grilled chicken. It literally took about 25 minutes to prepare from start to finish; you’ll be amazed at how something so effortless can taste so effortful.
Spaghetti with Fresh Tomatoes
Ingredients
16 Ounces Quinoa Pasta or Brown Rice Spaghetti + 1 Cup Cooking Liquid
1/4 Cup Olive Oil
6 Cloves Garlic, chopped
2 Medium Tomatoes, chopped
1/3 Cup Half and Half
1/4 Cup Chopped Basil
1 Cup Fresh Shredded Parmesan Cheese
1-2 Teaspoons Crushed Red Pepper Flakes
Salt and Pepper to taste
Directions
Cook spaghetti according to package directions. Once pasta is cooked reserve 1 cup of the pasta water and set aside; drain the pasta. As pasta is cooking heat olive oil in a large pan over medium heat. Add garlic and sauté for 1 minute, being careful not to burn it. Add tomatoes and juices and simmer over low heat for 8-10 minutes or until tomatoes begin to break down, stirring occasionally. Stir in half and half and let simmer for another 2 minutes. Add pasta to the pan and stir to coat with the sauce. Stir in basil, parmesan, red pepper flakes and salt and pepper to taste. Serves 4.
Let’s talk about the box. You know, the awarded, fabulously marketed box of macaroni and cheese that we have all grown to love and consider a staple for our children. I understand that it’s just sooooooo simple. You boil the macaroni, drain, stir in powdery stuff and milk and presto! Lunch or dinner in a flash! Well, guess what folks? That macaroni and cheese you see in the photo above? That gooey, cheesy wonderful piece of deliciousness?? Guess how you make it? You boil the macaroni, drain, stir in REAL cheese and milk and presto! Call me crazy, but sounds like a no brainer to me. Same amount of work, same amount of time but a MUCH better result; both tastefully and nutritionally. Try it out…you’ll be so glad you did. Added bonus; its gluten free.
Quick Macaroni and Cheese
Note: I find that adding the spinach is a great way to throw in extra nutrients. It’ a great addition but purely optional.
Ingredients:
2 Cups Brown Rice Elbow Macaroni
3/4 Cup Milk
2 Ounces Cream Cheese, softened
1 1/4 Cup Shredded Sharp Cheddar Cheese
2 Cups Packed Baby Spinach, chopped; optional
Salt, Pepper to taste
Directions:
Bring a pot of water to a boil. Add a pinch of salt and pasta and cook, stirring occasionally, until pasta is just cooked through but still has a firm texture to it, about 10 minutes (pasta will cook a tad more in the sauce). Drain.
Pour pasta back in the pot and stir in milk, cheeses and spinach if using. Cook, over medium heat stirring frequently, until cheeses are melted and sauce has thickened, about 5 minutes. Serves 3-4
This dish makes my husband and daughter love me. I say this knowing they love me to begin with but I think this meal puts that love over the moon and back 47 times. How do I know this? A couple reasons. Here’s what went down at dinner last night:
Nick: “Honey, if you ever feel like getting your feet rubbed or want to go on a relentless shopping spree all you have to do is make this meal. If you make this meal, you can have whatever you want”. Yes, this may be bribery..but if this meal is all it takes, I’m TOTALLY fine with bribery.
Georgia: “mmmmmm, mama. mmmmmm”. Insert slurping and gasping sounds as she struggles to get enough into her tiny little mouth.
So, in case you were wondering, I’ve decided I’m making this dish every night for dinner for the rest of my life. Sorry, guys, no more recipes here. You don’t mind if I write about this pasta dish for every post, right? My feet need rubbing…and my gosh my closet needs a makeover! I wonder if there are spa visits included?
I’d have to say this is a pretty phenomenal dish. So fast and simple and packed with flavor. And who doesn’t need more of our superfood friend, kale, in their life? You feel like a foot rub? Make this dish.
A quick note about pasta. You can use any shape of pasta here. I prefer penne because all of the creamy sauce gets trapped in those little tubes so you always get the perfect bite. As for what kind of pasta, any will do for this recipe. My family prefers brown rice or quinoa pasta as they are great whole grain, high protein, gluten free options. If you are trying to cut back on gluten or simply looking for a healthier option and haven’t tried them I would encourage you to test them out…your family will never know the difference.
Pasta with Sausage, Kale and Tomatoes
Ingredients:
12-16 Ounce Penne
2 Tablespoons Olive Oil
1 Pound Italian Pork or Turkey Sausage
1/2 Bunch Kale, leaves removed and chopped
4 Garlic Cloves, chopped
1/2 Teaspoon Salt
1 (15 ounce) Can Petitie Diced Tomatoes
1 1/2 Cups Chicken Stock
3/4 Cup Half and Half
1/4 Cup Grated Parmesan
Pinch Crushed Red Peppers
2 Tablespoons Chopped Fresh Basil
Shredded Parmesan, for serving
Directions:
While preparing the sauce cook pasta according to package directions; drain.
In a large skillet or dutch oven heat olive oil over medium high heat. Add sausage and break up with spoon; cook until beginning to brown, about 5 minutes. Once sausage is beginning to brown add kale leaves and cook, stirring occasionally, 4 minutes. Stir in garlic and salt and cook one more minute. Add tomatoes and chicken stock and bring to a simmer. Let simmer over medium heat, stirring occasionally, 10 minutes. Stir in half and half, parmesan and crushed red pepper. Let simmer 5 more minutes. Turn off heat, add basil and pasta to the sauce and stir to combine. Serve with shredded parmesan on top.
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