Kate's Short and Sweets: Pasta with Pea Pesto - vegan & gluten free. Surprise! A weekend post, because I love you. And because thisweek was somewhat lame, blogging wise. Last Saturday, for the first time in quite awhile, I was able to go to my current favorite farmers' market. The changes since my last visit (a month ago? Maybe 6 weeks?) There were also peas for sale. Anyway, I tried one straight from the pod at the market, and I thought it wasn't terrible. I found the inspiration for dinner the other night on Smitten Kitchen (you know about Smitten Kitchen, right? 16Pasta with Pea Pesto - vegan & gluten freeadapted from Smitten Kitchen The pesto itself is vegan, gluten free, and free of just about eveything else, so it can accomodate lots of folks depending on what pasta you choose. This serves 2-3 as a main course. To ensure your peas don't get overcooked (and therefore yucky), prepare an ice bath: a medium bowl filled with ice water.
Start heating up your pasta water. Set aside 1/2 cup of your cooked peas. Cook your pasta until al dente. Will Cook For Friends: Spicy Peanut Soba Noodles - It's What's For Dinner (Again) (Spicy Peanut Soba Noodles – recipe in post) One of my favorite, simple, go-to dinners are noodles with peanut sauce. In fact, I’ve already made a post about it, here: Spicy Peanut Sauce – It’s What’s For Dinner After my Seaweed Fiasco a couple of days ago, I went in search of a way to repurpose the incredible, flavorful sesame ginger vinaigrette I had made. My intention was to sweeten it up, and make a cool soba noodle salad… but then a voice in my head came to me, in a whisper, and it said: peanut butter. Huh. And so, a new sweet and spicy peanut sauce was born. Soba, or buckwheat, noodles are a traditional Japanese pasta. If you’d like to leave out the peanut butter, you’ll be left with an intense dressing.
Spicy Peanut Soba NoodlesServes 4 – vegetarian, and easily made vegan 9 oz. package soba (buckwheat) noodles 6-8 oz. sugar snap peas, broccoli, or other vegetable (optional) 3 TBSP dark toasted sesame oil 2 clove garlic, minced 2 TBSP fresh ginger, grated 1/4 cup rice vinegar 2 tsp. 7 Fat-Fighting Dinner Recipes. Lemony Pasta with Asparagus and Bacon.
« Fresh: Asian Cashew Noodle Salad. I spent the weekend on Lake Mayfield. It’s a glorious place to spend Memorial Day weekend, or any weekend, really. When I’m out there, I do a lot of cooking, and it’s usually cooking for a crowd. Entertaining during the summer doesn’t have to mean slaving over the stove while your guests are there. I find it easiest to prepare a few cold salads ahead of time, so you can enjoy your friends and family and still eat fresh, homemade food. I recently had a similar salad to this at one of our fancy local grocery stores (I’m sure you can guess which one it is). It was so good, that I came home and tried to recreate it. If you wanted to increase the amount of vegetables used in this recipe and reduce the amount of pasta, go for it. A cold salad like this is perfect to take to a potluck, summer barbeque or even camping.
Until our next organic adventure, Adrienne Terra Organics Produce Box Items Used: Garlic Carrots Red bell pepper Green onions Asian Cashew Noodle Salad Note: Related posts: Gnocchi, Sweet Corn & Arugula in Cream Sauce. What a fun weeknight meal this turned out to be! Another recipe from Better Homes & Gardens strikes again! I love those guys! I'm definitely their new biggest fan. I would have never thought of putting these ingredients together, but after tasting them in this dish, I don't know how I'll ever keep them away from each other in the kitchen.
The creamy, soft gnocchi was great contrast to the the tasteful crispiness of the corn and arugula. Ryan said it needed bacon :) Gnocchi, Sweet Corn & Arugula in Cream Sauce recipe based on Better Homes & Gardens 3 medium-sized fresh sweet corn on the cob 3 C fresh arugula (I used a mix of fresh arugula and spinach) 3/4 C fresh mushrooms, chopped (optional) 1 pound potato gnocchi 3/4 C half and half (or half heavy cream, half whole milk/skim) 3 oz light cream cheese 1 t salt 1 t garlic powder 1 t fresh basil, julienne 1/4 t black pepper Pinch of crushed red pepper Parmesan cheese for sprinkling Slice your corn off the cob.
I was featured! Pasta Fresca with Prosciutto, Peas and Tomatoes. Leek and Mushroom Cream Sauce. Just the recipe... I made quinoa and mushroom meatballs a few weeks ago. And then I made them again, as soon as it cooled down enough in my apartment to turn on the oven. The first time I had them with a tomato sauce, but I knew I wanted them with a mushroom, white wine, cream sauce. But it got too hot in my apartment to even think about turning on the stove and I ate my meatballs with red sauce (and straight out of the fridge as a protein-packed snack, shh! I live to eat leftovers cold out of the fridge, I don't know why). Originally I thought the sauce would be shallot and garlic based, but then my CSA came in and I knew I had to use leeks. As well as asparagus, because I have been getting asparagus every week. This is what you'll need: A lot of the flavors from the meatball are echoed in the sauce--thyme, white wine and parmesan.
Just the recipe... Pho, Pho, Pho. Pho, Pho, Pho My favorite thing about pho is the pairing of crunchy vegetable toppings with hot flavorful soup. This was very good. Thanks R.S.! Unfortunately, I was unable to find fresh bean sprouts and had to use a jar of mixed Asian vegetables. They weren’t bad but they were not fresh bean sprouts. Okay, let’s continue if you’re following from yesterday. Pho take the broth from the refrigerator and warm it. 1 package of rice noodles, cooked 1 lb sirloin steak, sliced paper thin Toppings Fresh bean sprouts Spring onions, sliced Red onion, sliced Red chillies, sliced Basil leaves Coriander leaves Place some noodles in each bowl and top with the steak slices.
Beverage suggestion: Cold, draft beer Like this: Like Loading... About cookinginsens An American living in Burgundy, France. Tricolore alla Norma. Recipe: Vegan Avocado Alfredo Sauce. Learning to love avocados, one Alfredo recipe at a time. Avocados often get a bad rap, but for the wrong reason – for being fat. It’s about time we all got over this myth. We need healthy fats in our diet for a properly functioning brain and nervous system, a strong heart, glowing skin and, dare I say it, a fit and thin physique. Sure, nix the saturated fats fraught in animal meat, dairy and eggs when looking to slim down or reach a greater sense of well-being, but avocados are plant-based and thus on an entirely different playing field.
Half an avocado has 15 grams of heart-healthy unsaturated fat and only 2 grams of saturated fat. Aside from its nutritional benefits, avocados are versatile in the kitchen. One of my favorite ways to take advantage of avocados’ smooth ways, is to use them as the foundation for an Alfredo sauce. Vegan Alfredo Serves 2 Ingredients: Directions: In a food processor, blend the avocado, basil, garlic, lemon juice and salt and pepper until smooth. Bon Appetit! Healthy Dinner Recipes for Weight Loss. Eggplant Parmesan Pasta Preheat the oven to 425 degrees. Beat 1 egg. Dip two 1/2-inch-thick eggplant slices in egg, coat with 2 tablespoons panko, and season with salt and pepper to taste. Place on a baking sheet lined with parchment paper, mist with nonstick cooking spray and bake 10 minutes a side. Meanwhile, cook 2 ounces whole wheat angel hair pasta. Toss pasta with 1/2 cup warmed marinara and top with baked eggplant, 2 tablespoons torn basil leaves, and 2 tablespoons grated Parmesan.
What do you think of this story? Orange Chicken with Asparagus Heat 1 tablespoon sesame oil in a large skillet over medium heat. Pork with Cherry Chutney and Spiced Sweet Potatoes Preheat the broiler. Guacamole Burger Preheat the broiler. Cajun Shrimp with Polenta Whisk 1/4 cup yellow cornmeal into 3/4 cup boiling water. Potato Nachos Preheat the oven to 400 degrees. Tortilla-Crusted Salmon with Santa Fe Rice Preheat the oven to 350 degrees. More Low-Calorie Recipes 300-Calorie Breakfast Recipes. Pasta with garlicky broccoli rabe. In my humble opinion, there’s cooking and there’s cooking. (I know, I’ll just give you a minute for the staggering profundity of that sentence to kick in.) What I mean is, it’s one thing to turn banana bread into a crepe, that crepe into a cake, that cake into a vehicle for walnut butterscotch, drooling, diet-postponing, and seconds, and it’s an entirely other thing to find yourself at the playground at 5:15 p.m. and realize a) you don’t actually have anything in the fridge that you can turn into dinner, b) you, in fact, barely feel like cooking, in fact, your interest in cooking is only a single degree stronger than your desire to order in, so this better be easy, and c) the adjacent farmers market which you have heard from others boasts ramps and asparagus and spinach and other new!
Spring! Delights! Or, I didn’t before last Wednesday afternoon. And this is how by 6 p.m. Pasta with Garlicky Broccoli Rabe Adapted, just a smidge, from Gourmet, September 2006. Raw Thai Style Noodles and Veggies. What a journey raw food can take us on! It all started with a longing for Pad Thai, took a stop along the way to make raw fresh coconut milk and ended up with this wonderful Asian inspired dish that really isn’t Pad Thai at all! The flavors are fresh, bright and inspiring. The sauce, made from almond butter, coconut milk and tamarind combines with the fresh veggies and kelp noodles beautifully.
Feel free to experiment with your veggies in this dish. For more information about Kelp Noodles click here: Kelp Noodles Thai Style Noodles and Veggies Mushrooms: 1 tablespoon agave or other liquid sweetener2 tablespoons olive oil2 tablespoons nama shoyu2 cups mushrooms, sliced Sauce: 1 cup almond butter1/2 cup coconut milk1 teaspoon ground tamarind1 teaspoon ginger1 teaspoon chili flakes1 clove garlic1 teaspoon Nama Shoyu (Use Tamari for gluten free)1 lime, juice from Veggies: 1. 2. 3. *Serves 4-6 Tagged as: coconut, kelp noodles, raw food, raw recipe. Eileen Cuisine: Gnocchi with ham and peas / Gnocchi cu sunca si mazare. Last week I've been to Italy, where we ate some delicious gnocchi at a restaurant.
Today I tried a recipe with bought gnocchi, next time I will make them my own. It is a very simple, tasty recipe, a pure success for dinner with family. Saptamana trecuta am fost in Italia unde am mancat la un restaurant niste gnocchi delicioase. Am incercat si eu astazi cu gnocchi cumparate, dar data viitoare vreau sa le pregatesc eu. Ingredients:250g frozen peas 2 tbsp butter 2 tsp olive oil 125g minced onion 60g ham, diced 125ml chicken broth 125ml cream 500g gnocchi 125g grated Romano cheese Parsley Directions:Heat butter & oil in a pan on medium heat. Ingrediente (4 pers): 250g mazare congelaa 2 linguri unt 2 lingurite ulei masline 125g ceapa tocata 60g sunca cubulete 125ml supa de pui 125g smantana 500g gnocchi 125g branza Romano rasa O mana patrunjelMod de pregatire: Topiti untul si uleiul intr-o tigaie la foc mediu. Lemony asparagus pasta - The Inspired Plate - Food Photography & StylingT Bilodeau Photography.
Already we are on our 4th installment of our 12 month Food Photography and Styling Challenge. This was a fun and interesting challenge for me. I really focused on the “Styling” and “Prop” placement for this one. I confess that my styling abilities are limited and I really need to focus and think about what it is that I am trying to achieve. When I prepared this meal I actually made two different toppings and sauces to go with them. I knew my hubby and my 3 yr old wouldn’t go for the spicy, Lemony pasta dish, but would love the creamy, salty goodness of the carbonara. I myself was partial to both If your interested in this easy and flavourful dish you can find it here: and the Lemony Asparagus Pasta can be found here: And the finished product…
Macroni in Milk Peppery Sauce in 15mins!! A month ago happened to taste this macroni at office, they served it as a evening snack. So the next day when the cook came to serve the snacks.....I asked him the recipe and this is the 1st time I am remembering a recipe without jotting down and it came out as it should. Thats just becos its so simple, with less ingredients and it takes only 15mins (this is the main hightlight for me to try this) altogether...hmm my kind of recipe it is!
Isnt that very quick....Hmm come lets get on to the recipe: Macroni - 1 cupMilk - 1 and 1/2 cupsMaida / All Purpoe Flour - 1 tbspPepper - 1/2 tspItalian Seasoning - 1 tspOnion - 1 chopped finelyGinger garlic paste - 1 tspOlive Oil - 1 tspSalt - to taste 1.Add 2 cups of water, let it boil now add the macroni cook for 5 mins in medium flame.Strain water and keep aside. 2.Add italian seasoning, maida to milk. 3.Add pepper and salt and mix well. 4.Saute till onions turn slightly brown. So did I keep up the promise.....?! Spring Pasta & Salad. Those of you who have stopped by recently may have noticed that nothing has been cooking around here lately, and you would be right. As I wrote on my Facebook page, I (accidentally) sliced off parts of two fingertips, and was instructed by my doctor to stop making food for a good week or so. That was a hard message to swallow. Oh, how I've struggled. My life has been turned upside down. I may be leaning towards the dramatic, but seriously, every time I've attempted to make anything remotely resembling food, I've been sufficiently discouraged by shots of pain in my fingers.
Still, I was happy to discover that I could create small delights, and this is what I made for lunch today. The best part about this pasta is that, at least to me, it tastes of Spring. Have a great weekend friends :) Serious Salads: Pasta Salad with Peas and Pesto. Roasted butternut squash and bacon pasta. April 7th, 2012 · 3 Comments By writing this post, I am perfecting my procrastination skills. I am supposed to be cleaning house for our family Easter gathering tonight, but instead I’ve decided to finally share this recipe with you. In the grand scheme of things, what is more important: vacuumed floors or bacon? Right. Bacon. This dish was a big winner in our house!
Okay, I seriously need to go clean house now. Roasted butternut squash and bacon pasta Source: Gimme Some Oven This delicious pasta dish is popping with crunchy sage bits, crispy bacon, and sweetened roasted squash. Ingredients 1 butternut squash, about 1½ lb (750 g), halved, seeded, peeled, and cut into bite-sized cubes 1 yellow onion, diced 1 tablespoon extra-virgin olive oil 2 tablespoons unsalted butter kosher salt and freshly ground pepper ½ lb (250 g) orecchiette, penne, or fusilli 5 slices thick-cut apple wood-smoked bacon, chopped 2 tablespoons chopped fresh sage ¼ cup (1½ oz/45 g) pine nuts, lightly toasted Instructions.
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Lebanese couscous (Moghrabieh) Cajun Chicken Pasta on the Lighter Side. Pasta with Pumpkin Sage Cream Sauce. Boursin Pasta. Eating and Taking Pictures. Brussel Sprouts Pasta – Tracy Carolyn. Recipe Taster:: Pumpkin-seeds pesto over Salmon, rice-noodles and white beans. Sweet Potato Gnocchi with Sage Cream Sauce | Wishes and Dishes.
Pasta e Fagioli | Katrina Runs For Food. Mystery dinner | Katrina Runs For Food. Dinner Tonight: Fregola with Artichokes, Feta, Almonds, and Herbs. Reader. Les Petits Chefs make Jamie Oliver’s summer veggies lasagna. From the Kitchen: Mediterranean Orzo Salad « {love+cupcakes} Blog. BitterSweet. Recipe for Greek pasta salad with sun-dried tomato vinaigrette. Cauliflower Puttanesca. L'Exquisit: Spaguetti con salsa de setas y leche de coco. Špageti sa sušenim rajčicama i maslinama / Spaghetti With Olives And Sun Dried Tomatoes. Cooking Healthy For Me: Orzo with Chicken and Lemon.
Spaghetti Pie | A Muse in My Kitchen. Home Made Spelt Fettucine and Healthy Alfredo Sauce! BBQ Chicken Pasta Recipe | Fabulessly Frugal: Extreme Couponing Blog: Coupon Classes - Learn how Extreme Couponing Works. Baby Brussels Sprouts with Lemon Cream Pasta. Five And Spice. Yaki Udon. Stove Top Mac-n-Cheese Recipe : Alton Brown. Cheesy Ham and Pasta Bake.