August 14, 2013 § 3 Comments
The last few days when not working I’ve been waking up at just crazy early times, like 4:30 or 5 no matter what time I went to bed. Bottom line is I really love waking up early. I read a little, make a good breakfast, cross some stuff off my to-do list before 7. I know I could up that early all the time but it’s not as good if I have to use an alarm clock.
One morning early I decided to make this Pesto Pasta Salad, like way before is appropriate for even lunch time. But whatever, I can deal with some taste testing of pasta salad before 10 am.
I picked the pretty easy way of making this. Some pre-made pesto from Trader Joes, canned cannellini beans. The longest part was waiting for the water to boil to make the pasta.Also, this is the kind of pasta salad that is SO MUCH better when you let it sit in the fridge for awhile. The flavors really mesh and it gets really delicious. Although its still good right away.
Make this for your next picnic, or when you need a few days of leftovers for work. Enjoy!
- 8 oz elbow macaroni
- 1, 8 oz jar of basil pesto
- 1/4 cup red wine vinegar
- 1/2 tsp kosher salt
- 2, 15 oz. cans cannellini beans, rinsed
- 3 cups baby arugula
- 2 oz parmigiano-reggiano cheese, shredded or shaved
- 1/4 cup toasted pine nuts
July 19, 2013 § Leave a comment
It’s literally the easiest sauce to make in the world. No lie. Canned tomatoes, tomato paste, herbs (dried or fresh), salt and pepper and some balsamic. (Not pictured? A pinch of sugar). And you can work with whatever tomatoes you’ve got on had. The original recipe calls for crushed, but if you have diced or whole, no big deal; just drain about half the liquid then blend the sauce.
Now, toppings to go on top of the sauce is a whole other ball game. My husband is a meat man; pepperoni, sausage, the more the better. Me? I’m all about the veggies and fancy cheese, goat cheese and corn is my latest favorite. A little arugula is also right up my alley. Our only compromise is Hawaiian pizza. Canadian bacon and pineapple is our happy place for sharing. But we both agree on this sauce.
- 1 large can of crushed tomatoes
- 1 can of tomato paste
- 2 tbsp italian seasoning (or fresh herbs if you have them)
- 2 tbsp balsamic vinegar
- 2 tbsp garlic
- 1-2 tsp sugar
- S&P to taste
June 27, 2013 § Leave a comment
I did this with this one pot pasta recipe. I made it at about 3 in the afternoon just so I would have some for work this weekend and ended up eating a whole bowl of pasta in the middle of the day. Second lunch? First dinner? Yep, it was that good.
This is a super simple meal. Solid ingredients that come together to make really tasty, salty pasta with lots of veggies. And you only get your cutting board and one pot dirty. Win-win-win.
You layer your pasta, a can of diced tomatoes and a sweet onion into a pan. Part of the magic of this is that you use broth to cook the noodles instead of water. I used some homemade vegetable broth but you could use chicken broth too. Finally, add the spices. Let it boil and cook until all the liquid evaporates and you’ve got a meal. Feel free to eat it in the middle of the afternoon, or the next day if it lasts.
- 1 box of whole wheat linguine
- 1, 15 oz can of diced tomatoes
- 1/2 sweet onion, cut into pieces
- 1 large bunch of basil, ripped into pieces
- 2 tsp diced garlic
- 1/2 tsp red pepper flakes
- 2 tsp dried oregano (or fresh if you have it)
- 1 tsp 21 seasoning salute (from Trader Joes)
- 4 1/2 cups vegetable or chicken broth
- 2 tbsp olive oil
- 1/2 box cherry tomatoes
- parmesan cheese
April 10, 2013 § Leave a comment
In an effort to eat healthier (some good tips from this article) I’ve been trying to add veggies to my breakfast. This smoothie is typically the way I do that. To make it? One banana, cut into pieces. Roughly half a cup of blueberries.
Some kefir, or yogurt. About 3/4 cup depending on how thin you like your smoothie.
Finally a heaping cup of spinach. That’s the good (read: healthy) stuff! BLEND that situation up. Delicious. It’s fantastic.
- 1 ripe banana
- 1/2 cup blueberries (frozen or fresh)
- 1 heaping cup spinach
- ~3/4 cup kefir or plain/vanilla yogurt
1) Put ingredients in a blender. Mix until smooth. Enjoy!
April 5, 2013 § Leave a comment
This almond butter granola is what sold me. Its a fantastic combination of chewy, sweet and delicious. And since you know i’m obsessed with granola (see this, this and this) it should come as no surprise that I love this. You know what other health food thing I’m into? Chia seeds. They’re full of omega 3s and fiber apparently. I’ve been into putting them into smoothies lately. In fact, I made one with my nephew and told him they were bugs and he was really into them.
Go ahead and make a double batch of it to start because one isn’t enough. It’s even a good base and you could add lots of extra delicious things I’m sure. Banana chips if you’re into that (I’m not), cocoa nibs, peanuts, whatever you want! (from Shape)
- 4 tbsp almond butter
- 4 tbsp honey
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tbsp chia seeds
- 2 cups oatmeal
April 3, 2013 § Leave a comment
December 26, 2012 § 1 Comment
This is that time when comfort food is needed. Comfort food with a twist. It’s the goodness of mac and cheese, creamy, warm, filling but with an added bonus. A little bit of the sweet healthy goodness that is butternut squash.
- 3 cups uncooked pasta shells
- 4 cups 1/2 inch cubed butternut squash (uncooked)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 3/4 chicken stock (or vegetable)
- 1 and 1/4 cup skim milk
- 6 oz grated fontina cheese
- 2 oz grated parmesan cheese
- 1 tbsp brown butter
- 2 tbsp breadcrumbs