Yesterday when I was trying to figure out what to make for dinner, I typed in “garlic parmesan pasta” because those were the ingredients I definitely had on hand. I wanted something very simple but still tasty. Everyone likes pasta. Plus it’s wonderful comfort food for a cool fall Monday.
The recipe that I found is a “one pot” pasta recipe which means literally everything goes in the pot, including not just the liquid and the pasta but all the seasonings. You wouldn’t think this would work but I swear on my life it works — and beautifully at that. But you must trust the process.
The one thing I added to this One Pot Garlic Parmesan Pasta recipe is frozen meatballs into the bubbling mixture because I felt like the meal needed some protein, and my 12 year old and my husband love meatballs. So do I, but since I try to stick to a lower animal protein diet, I added some vegan meatballs to mine.
Speaking of changes, I also opted to put the parmesan at the table instead of into the recipe — my daughter doesn’t love a cheesy mess (unless it’s pizza? Sometimes she’s weird) and letting people determine the amount of cheese means less cheese usually gets used. So it’s a win for the pocketbook as well as the overall calorie count of the meal.
So, try this recipe next time you need something super quick, simple and easy to clean up after.
I am blessed to have the most fabulous neighbors. When we moved in almost seven years ago, my immediate next door and kitty-corner neighbors welcomed us with enthusiasm. Since then our families have played together, eaten together, traveled together and spent Christmas Eve together.
However, we are a busy bunch, and it can be difficult to find time when we can all come together. Between high stress jobs, kids’ activities, and family commitments, weeks and sometimes a month or two can go by before we can see one another. For a couple of years we’ve been talking about the concept of the Crappy Dinner Party, wherein everyone pitches in whatever they have in their fridge (no shopping allowed!) and the host family does no cleaning, no fussing and no elaborate anything. The point is to allow us to spend time with one another without stress. I’m happy to say that this Sunday my family hosted the InauguralCrappy Dinner Party. I made some vegetarian tostadas from a meal kit service that I was planning on making anyway. Catherine brought turkey taco fixings that she was making for her family that night regardless and some drinks for the kids. Tom brought gin (because, COCKTAILS) and grapes and veggies. I threw some buttered noodles in there for the kids. We cut up a watermelon. I didn’t even wipe up the crumbs from the dinner table from the previous night BECAUSE CRAPPY DINNER PARTY RULES ARE NOT TO BE BROKEN. We used paper plates (that we composted, please don’t yell!) and it was probably the most relaxed dinner party I’ve ever had in my life. And this was with 6 kids and 5 adults!
Some integral people in my friend zone were missing, as I threw the dinner idea together somewhat last minute. Deanna had to work (so she sent her husband and kids), Shawn and family had plans, and Erika (a new friend to me but a dear friend to my friends so obviously she’s on the list!) couldn’t come, but here’s the thing: now that we’ve started this it’s going to happen more frequently. Once you release the pressure of cleaning and putting together an elaborate spread, it becomes a joy and not a burden. Catherine has already planned the next one at her house.
How do you host your own Crappy Dinner Party? Let me summarize the rules for you:
DON’T CLEAN YOUR HOUSE. Move some piles if they get in the way of eating but otherwise hands off.
NO GROCERY SHOPPING. Make what you have, even if it’s beans and rice.
EVERYONE BRINGS SOMETHING THEY CAN CONTRIBUTE. Even especially if it’s gin.
ENJOY YOURSELVES.
REPEAT again and again because it’s fun and you realize your friends just want to see each other, even if the house is messy.
Do you have your own Crappy Dinner Party rules? Let me hear them!
This crazy family of mine. They want dinner. Every. Single. Day. Like I mentioned last week, we usually do #MeatlessMonday as a way to eat a little healthier and do something nice for the Earth.
Maybe today I’ll just post this super easy but elegant looking Fettucine With Asparagus recipe I found this weekend. This is what I plan on making tonight for my hungry family.
Maybe you’ll make it too, and come back to tell me how it was?
The weather took a sharp turn here this week, with temps dropping into the 30’s overnight and 50’s in the day. It’s gorgeous, this crisp fall weather. It’s also that perfect time of the season where the last of the delicious garden tomatoes are at their peak and you just want to use them in everything before the frost comes and it’s too late.
Late summer/early fall tomatoes are perfect on pasta, I think. We love pasta in our house. We eat it about once a week, always with different variations of sauces. Over the years I’ve migrated from making white flour pasta to whole wheat to quinoa/brown rice blend. Recently I’ve started experimenting with legume pasta. I love that it is made with *only one ingredient*. In addition, legume pasta is high in protein and fiber. It’s also gluten-free, vegan, and in the case of Pasta Lensi, also Non-GMO Project Verified.
Pasta Lensi, an authentic Italian pasta company, has been around since 1920. And just this September they launched their line of legume pastas. They sent me three flavors to try, which is fun because I really enjoy trying new things (ask any of my friends, they are constantly hearing me talk about something new I’ve discovered).
This week I made the Chickpea Casarecce.It’s made with flour ground solely from chickpeas. I was told it pairs nicely with chunky sauces so I decided to make Pasta Caprese. Chunky tomatoes, shallots, lemon juice and fresh buffalo mozzarella –what could be better? (Of note: the chickpea pasta is a good source of potassium and iron. Iron is important when you eat mostly vegetarian, and so when you get it from non-meat sources it’s important to pair it with vitamin C. The tomatoes would be perfect for that.)
Look at these gorgeous tomatoes
Sadly, while preparing dinner I realized my mozzarella had gone bad in the fridge. What I didn’t know is that the Chickpea Casarecce would impart a creaminess to the dish, which compensated for the lack of cheese quite nicely. I love that it has 22 grams of protein per 3.5 oz serving. The high protein content easily made up for the lack of cheese or meat in the dish. It also has 12 grams of fiber, which is just about 1/2 of an adult’s fiber needs for the day.
Dinner was favorably received by my family, and for that I am always grateful. My 11 year old gladly ate her whole bowlful. Here’s the recipe so you can try it at home.
INGREDIENTS:
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, finely chopped
1 small clove garlic, finely chopped
Salt and pepper to taste (I love flake sea salt)
1.5-2 lbs chopped in-season tomatoes
1 pound Pasta Lensi Chickpea Casarecce (or any pasta of your choice)
8 ounces fresh mozzarella cheese, cubed into 1/2 inch pieces
1/2 cup torn fresh basil
METHOD:
Whisk the olive oil, lemon juice, shallot and garlic in a medium bowl. Season to taste with salt and pepper. Gently stir in the tomatoes. Let sit for at least 15 minutes so that the flavors combine. In the meantime, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. (This pasta, like all the legume pastas I’ve tried, creates a foamy layer on the top of the water. Make sure to use a pot bigger than you need and watch so it doesn’t boil over.) Pour the pasta into a large bowl and spoon the tomatoes mixture on top, then stir to combine. Add the mozzarella and basil, and season with salt and pepper if needed. Garnish with whole sprigs of basil. Serve hot or room temperature.
Please let me know what you think of this recipe! Don’t hesitate to share with with your friends!
*I was provided product and compensated for my post by Pasta Lensi. All opinions are authentically mine.
I love tofu. But I have always been a little afraid to cook with it at home because it felt fussy to me. For years I’ve been wanting to try pan frying it, ever since my friend Becky told me she made it and it was really delicious.
The other day I was hungry for lunch and I had very little in my refrigerator. I did, however, have some organic extra firm tofu. I looked up a few different recipes and decided to use a mixture of all of them. What I love about pan fried tofu is the crispy “skin”. The texture is really pleasing and if you season it well it will taste delicious.
I always buy organic if I can, and I eat it at most a couple of times a week. Lots of studies show that whole soy can be healthy for us in many ways, but there are also conflicting studies that show the opposite. As with all things, it’s up to the individual to decide what is right for them. If you are interested in reading more about soy and your health, click here, here or here. One thing is for certain: it’s high in protein (it’s actually a complete protein, something you rarely find in vegetarian food), low in calories, and has some healthy fat to keep you full.
PAN FRIED TOFU
1 package firm or extra firm tofu (organic if possible)
1-2 T (or more) of olive oil
2-3T corn starch (buy organic if you wish)
Salt and pepper
2 T honey
1/4 cup soy sauce (I prefer the San-J gluten-free Tamari)
1 t garlic powder
METHOD:
Slice tofu into 1/2 inch “fillets”
Place tofu folded paper towels on a plate. Sprinkle with salt and pepper.
Place a small casserole dish on top of tofu, and then place a heavy can or jar of sauce in the casserole dish to press down on the tofu. Let stand for 15 minutes to squeeze out excess liquid.
Pat tofu dry, then place in a colander. Sprinkle the corn starch all over the tofu. This is what’s going to give it a nice crust.
Heat olive oil in a nonstick pan and when hot, place the tofu in the pan. Let sit for about 5 minutes to form a nice golden brown crust, checking periodically to make sure it’s not burning.
In the meantime, combine honey, soy sauce and garlic powder in a small saucepan, and heat over medium-low, stirring often, until it reduces to a glaze.
Turn tofu over to brown the other side. When done, place on a plate and drizzle the glaze on top.
Welcome to Wednesday! You’ve made it this far, you should be proud! There’s a lot of health and wellness information coming out this week, and I’m excited to share some of it with you.
Have you ever wondered what might happen if you gave up sugar for an entire year? Like, really gave it up. No white sugar, no fruit juice concentrate, no maple syrup, no honey? If I’m being honest, the thought of giving up sweet stuff altogether makes me shudder. I grew up in a house in which my sugar consumption was very strictly monitored. My sister and I would ride our bikes to the corner store to buy candy bars behind our mom’s back. For years afterwards, I was a total candy and soda addict and couldn’t control myself around sugar. I finally figured out how to regulate. Now I raise my daughter differently, to have access to sweets in moderation and to teach her how to self moderate. It’s not easy though, and we sometimes get off track. A reboot sounds like a good idea from time to time. Not a year, but maybe like a week? Read this to find out how one family did it, and how they felt at the end of the year. Thanks to my friend Annie for forwarding this along to me!
I have been subscribing to HelloFresh for a few weeks now, and overall I’m pretty pleased. I love their vegetable boxes because they are more affordable and we are also trying to eat more vegetarian meals. I cringe at the waste of packing materials but we are recycling them so I feel better about that. I love that we get to try new recipes that helps me get out of my meal ruts, especially when time is short and I have less time to give it thought. Tonight I made black bean quesadillas with caramelized onions and they were so good even my 11 year old gobbled them up. Click on the link for the recipe so you can make them at home! Use whole wheat or gluten free tortillas if that’s what appeals to you.
And finally, if you’ve been thinking “Gee, I really wish there was a funny food blog I could read today” look no further than ProntoPup. His most recent post on his attempt to go vegan, only to realize that he’s really a “vaguean” (not that there’s anything wrong with that) is hilarious, honest, and will make you wish you could have dinner with him. Spoiler alert, I get to have dinner with him, and it will probably consist of tofu steak!
Have a great rest of your week, you guys. Don’t forget to check back on Friday for a new cocktail recipe!
Is it warm and sunny where you are today? We have finally been gifted with beautiful spring weather and it makes me so happy. I’ve got the sudden urge to spring clean the house from top to bottom. It happens every year about this time. The trouble is finding time in the day because I just recently started a new consulting gig from home on top of my course load for my Nutrition Consultant degree. And golf. It’s practically the only thing I think about in the warm months. What is your obsession/hobby/thing that brings you joy? I’d love to hear about it!
This week I made another Gwyneth recipe from her book It’s All Good. Ever since returning home from Arizona I’ve been craving all the flavors I grew up with. Jalapeños, chiles, hominy, avocado. Spicy and fresh. Gwyneth wrote that her chef made this soup for her on a cool summer day when she wanted something warm but still light. BTW, if you are wondering what hominy is, read this very informative article entitled “What The Hell Is Hominy, Anyway?”.
So this week I picked up the phone to call my personal chef and then realized, whoops! I don’t have one. Darn.
I used my own two hands to make this soup and was delighted with the flavors. It is indeed light and fresh, but still comforting. It’s full of antioxidants because of all the veggies and herbs. Hominy is high in fiber, low in fat, and is a whole grain. And as made, this soup is vegan.
Some changes I would make: 1)At least double the recipe. It barely made enough for four regular people. 2)Add at least one additional can of hominy to the soup. It came out lacking a little bit of heft. My husband pointed out more hominy would make this soup even better. I should also mention that when I told my husband I was making hominy he thought it was a kind of fish. Bless his Indiana-bred heart. 3) If you have spice-averse children, omit 1/2 the jalapeños and let people add them at the end.
Otherwise, I would say this soup is fantastic and just the perfect thing for a day when you feel like eating something that is simultaneously warm and light. If you want to add some shredded chicken or pork I bet that would taste good too.
INGREDIENTS:
6 tomatillos: peel the papery layers off, rinse, and chop them (throw away the papery outside)
1 large red onion, roughly chopped
2 jalapeños, chopped (remove the seeds for less spice)
olive oil
sea salt
4 cups vegetable stock (I love Better Than Bouillon which I find at the grocery and even Costco)
A few sprigs of cilantro
28 oz can of hominy, drained and rinsed (I personally would double this amount)
GARNISH:
Ripe avocado, diced
Cilantro
Chopped scallions
Sliced radishes
Lime wedges
Anything else that tickles your taste bud fancy
METHOD:
Preheat oven to 450 F. On a large sheet pan, toss the tomatillos, onions and jalapeños with enough oil to coat. Add a large pinch of salt. Roast for about 20 minutes, stirring occasionally, until soft and a little browned.
Transfer the veggies and about 1 cup of the stock into a blender to puree until completely smooth. If using an immersion blender like I did, you’ll need more than 1 cup of liquid so it doesn’t splatter.
Add the vegetable mixture along with the hominy, rest of the stock and cilantro to a large pot. Bring to a boil and then lower the heat to simmer for at least 15 minutes. Season to taste.
Remove the cilantro stems and discard. Add garnish and enjoy!
It’s been a while since I posted a Gwyneth recipe here. Her flawless face on the over of her cookbook (It’s All Good) has been staring at me with reproach for weeks now. Months even. If I were anything like Gwyneth I would have not let this much time pass and furthermore, in that amount of time, I would have also made my own line of beauty products and have experimented getting stung by bees as a beauty treatment.
So this weekend I cracked open the cookbook and picked a recipe for which I had all the ingredients already. I love when that happens! I needed to eat a healthy and filling lunch before playing golf so I went with the quinoa with roasted butternut squash. It seemed like the perfect easy and healthy option.
By now you probably know how I feel about Gwyneth (we’re frenemies, FYI). The truth is, her recipes have never steered me wrong. I haven’t found one that wasn’t delicious yet. The Braised Chicken With Green Olives is most definitely my favorite. Just last night my friend and fellow food blogger ProntoPup reminded me how good that dish is. It’s kind of fussy to make, but you are handsomely rewarded at the end.
This quinoa recipe isn’t fussy, and I would rate it a solid 7 or 8. It’s not fancy, it does the trick. It makes a fabulous lunch or dinner side dish. And it’s super healthy. And for a Monday isn’t that enough?
QUINOA WITH ROASTED BUTTERNUT SQUASH
INGREDIENTS:
1 package frozen butternut squash
olive oil
sea salt
1 tablespoon lemon juice
2 cups cooked quinoa (use directions on the package)
3 scallions, chopped (I like to use the whole scallion, not just the whites and light green parts)
1/4 cup chopped parsley
METHOD:
Preheat oven to 400 degrees. Place butternut squash in a rimmed baking sheet and drizzle with about 2 tablespoons of olive oil and a pinch of salt and stir to coat. Roast until browned (about 20 minutes).
While roasting the squash, whisk together the lemon juice with about 3 tablespoons of olive oil and a healthy pinch of salt in a large mixing bowl. When the quinoa is finished, incorporate that in with the dressing, scallions and parsley. When the squash is finished roasting, place it on top the quinoa mixture. Add some extra scallions and parsley to the top to garnish.
ENJOY! Please let me know what you think by commenting! And I wouldn’t hate it if you shared my blog with all your friends and loved ones.
As soon as the weather turns cooler here in the north, I start to crave hearty soups. I love them when they are full of vegetables because it means I don’t have to serve anything on the side except some crusty bread. I have a favorite soup that I make all winter and fall that also happens to be a favorite of my family. Whenever I tell my 11 year old that it’s what we are having for dinner, she gets really excited.
I was late to the lentil game, and now I can’t imagine what I did before them. Lentils are so full of protein and fiber and really make a soup an entire meal in a bowl. They felt intimidating to me for some reason. Now that I know I just have to rinse them and pick out any super weird looking ones, I’m good to go.
This recipe is inspired by a recipe from Giada De Laurentiis. Over the years I’ve made quite a few changes to it and I really do love my updated version. Give it a try and let me know what you think!
INGREDIENTS:
2 tablespoons olive oil (or just do what I do which is to pour some in a pot till it looks like enough)
1 medium onion, chopped
4 carrots, washed & chopped (I seriously don’t even peel them, just scrub)
4 celery stalks, chopped
1 large potato or 2 small potatoes, cubed (again, don’t peel them)
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups vegetable broth (I love Better Than Bouillon)
4 to 6 fresh thyme sprigs
Fresh spinach
METHOD:
Heat the oil in a heavy large pot over medium heat. I love to use my prized Le Creuset Dutch oven that I received one year for Christmas. Add the onion, carrots, and celery and stir. Then, add the garlic, salt, and pepper and saute until all the vegetables are tender (about 5-8 minutes), stirring occasionally. Do not let vegetables burn. Add the tomatoes with their juices and the potatoes and simmer, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Now, add the broth and stir. Nestle the thyme sprigs in the mix and then bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Taste the soup and add any additionally salt and pepper (or more bouillon if using) it needs.
Remove the thyme sprigs. Ladle the soup into bowls. Add a large handful of fresh spinach into the bowl and mix to wilt. Serve with crusty warm bread. We are partial to sourdough rolls or garlic bread.
It’s Monday, and for Americans it’s also the week of Thanksgiving. This is usually the week where we think and talk about food nonstop. What will we make? What will we eat? What will we have for leftovers? Pie. Casserole. Marshmallows on top of sweet potatoes. Stuffing (my FAVORITE). It’s a bit overwhelming.
Many fitness and diet experts will give you all kinds of rules and tips to navigate the holidays. And many of those tips and tricks sap all the fun out of everything. Don’t eat carbs. Don’t have gravy. Skip the dinner roll. Only have one glass of wine. Calories in/calories out.
I say, forget that. Remember that quote I posted last week about how it’s what you eat on a regular basis that counts?
It’s true. Do you nourish your body with the good stuff more often than not? Do you give yourself ample opportunities to eat fruits and veggies and drink lots of water? Even if you answered no, are you really going to start doing this on THANKSGIVING?
Stressing yourself out and feeling anxious and guilty about what you eat messes with your stress hormones, which release into your body, flooding it with chemicals that will inhibit your digestion. The stress hormone Cortisol is to blame for excess belly fat in many people. So do me a favor (heck, do yourself the favor) and relax. If you’re going to eat something decadent, do it with joy and happiness. Don’t sneak it. Don’t chew it up quickly and swallow the evidence before anyone has a chance to “catch” you. Savor it. Enjoy every bite. AND MOST OF ALL, LISTEN TO YOUR BODY. When it’s had enough, respect that and put the fork down. And for goodness sake, never, ever comment on how much someone else is eating, what their body looks like, or how it’s now time to “work off all those calories”.
And the next day, enjoy a green smoothie as part of my Green Smoothie Challenge, a bit of exercise, some fresh air, and the company of the people around you.
Cultivate Wellness 