Posts Tagged ‘pasta’
When you crave a nice, starchy + cheesy pasta, this should be your only go to.
There’s no cute and clever story behind this recipe. I received my latest copy of Bon Apetit and the cover had been screaming pasta! pasta! pasta! at me all week long.
Previously baked bacon slices, a block of parmesan and garlic from my dad’s garden back in Nebraska was all I needed to make the best pasta. Ever. Makes one serving. || Read more
This! Probably my quickest dish I’ve put together yet and oh so good. So good in fact, I’m eating it right now as I type this up for ya’ll. A vegetarian delight but meat lovers this would be amazing with just about anything from shrimp, chicken or sausage. I had some left over cremini mushrooms I needed to use up and decided I’d whip up some pasta to go with. || Read more
This dish was a good start and I thought I’d share the recipe along with some mix-in options (meat lovers rejoice!) because honestly, there’s always room for improvement especially with a quick-fix dish like this one.
The sweet mini peppers are usually found in a package or bag but you could substitute them for a favorite bell pepper if you wanted. Honestly these little guys pack a nice, sweet contrast in this dish. They’re worth a try! || Read more
This is another one of those dishes where it came down to what ingredients I had around. I had just grabbed a huge thing of organic baby spinach at the grocery store and had a bag of orzo pasta and thought why not put a fried egg on top? Quick, easy and pretty damn tasty! For added protein, you could add a serving of sunflower nuts (¼ cup is 7g of protein). I buy the roasted, no salt package you can find in most grocery stores.
You’ll need your microwave rice/pasta cooker and something to fry up your eggs.
Makes 2 servings || Read more
I’m on a constant and what seems like a never-ending search to find the perfect meatball recipe. I don’t know what it is, but this challenge is one I don’t take lightly. Blame it on Oregano’s meatballs. I’ve come up with short-cut recipes, no-egg recipes, 100-ingredient recipes (almost an exaggeration) but, I’m still searching.
I had a ½ lb. of ground turkey left over from some turkey chili I made last week that needed to be used up. It was time to give the search another shot. I ran across Chef Huda’s Italian Turkey Meatball recipe. The ingredients were simple and so I gave it a swing using what I had available.
The recipe calls for breadcrumbs which isn’t something I always have on hand. I used my Ninja food processor (I link to a model similar to the one I own) and the ends of a loaf of wheat bread and pulsed them a few times until they looked like soft bread crumbs. Works for me!
The meatballs turned out tender, well seasoned and were perfect with marinara and pasta.
Next time I’ll make sure to dice my onion smaller and sauté with the garlic before adding to the rest of the mixture.
Makes about a dozen meatballs
I was born and raised as a meat eater. It’s hard to avoid that in Nebraska and I wouldn’t change it for a thing. Even so, it’s better for me if I use red meat as a treat rather than a necessity at every meal. This is a perfect introduction to a vegetarian friendly meal and while it’s mostly vegetables, you won’t be left unsatisfied with the orzo pasta that fills in this dish.
I’ll be honest and tell you I’ve never used saffron before. Seriously. What’s saffron anyway? Wikipedia tells me that it’s a spice that comes from the crocus flower, but all I know is that it makes this dish amazing! Do yourself a favor and spend the extra money on a good Spanish saffron.
Second day? This dish is at its best. || Read more
Another winner from Vegetarian Times magazine (November 2013). I’ve put together dishes similar to this one on a whim, but the roasted red peppers really make the difference. Also, shoot for fresh spinach, not frozen in this dish. || Read more