Simplicity: One Skillet Pasta

May 21, 2013 8 Comments

I was inspired by a recipe in the most recent issue of Martha Stewart Living, on page 154 (gorgeous full-page photo on page 100 I might add). The concept was a duh moment. Cook everything, in one skillet. No draining. Dinner is ready in 15 minutes. Funny is, I have cooked pasta in a similar fashion, when hiking. It never occurred to me to do this at home.

The pasta itself is customizable. I mostly followed the recipe, but one could add whatever vegetables they craved. I swapped in multi-grain pasta, used half the salt and adjusted the water due to using a bit more pasta than called for. And…one coudl easily use broth instead of water, minus the salt, for an even better option.

Onepot1

A bonus? Image having this on a summer evening, made with just picked tomatoes and basil….

Onepot2

One Skillet Pasta

Ingredients:

  • 13.25 ounce package multi-grain linguine pasta (or 12 ounces white pasta)
  • 10 to 12 ounces cherry or grape tomatoes, quartered or halved, depending on size
  • 1 sweet onion, peeled and sliced thinly
  • 4 large cloves garlic, peeled and thinly sliced
  • ½ tsp red pepper flakes (use ¼ tsp if you don’t like it really spicy)
  • 2 large sprigs basil, leaves picked off, stems discarded + extra leaves for topping
  • 2 Tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • ¼ tsp ground black pepper
  • 5 cups water

Directions:

Break linguine in half, place in a large/deep skillet. Add remaining ingredients on top, bring to a boil over high heat. Cook for about 9 minutes, stirring and tossing the pasta with tongs often, until most of the water has evaporated, and the pasta is al dente.

Serve topped with more basil leaves torn and a drizzle more olive oil, if desired. If desired toss with a little faux-Parmesan or sesame seeds.

Vegetarian option:

Finely grate a small pile of pecorino romano or Parmesan cheese, toss with the pasta after taking off the heat, and a bit more to top with before eating.

Serves 4.

~Sarah

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Filed Under: cooking, Dinner, Plant Based Diet Tagged With: , , , , , , , , ,

Simplicity: Individual Margherita Pizzas

May 18, 2013 4 Comments

My inspiration for this dinner came from a magazine that simply called to me, as I waited to check out:

goodnfresh

Better Homes & Gardens puts out a line of special publications, that are more book-like in a magazine format. Everyone I have found has been worth the cost, especially when I get them heavily discounted at Costco I might add…anyhow, this one was Better Homes and Gardens Good & Fresh Magazine Summer 2013, which features plenty of vegetarian and even vegan-friendly recipes. It was hard to resist the lure of the cover photo!

This year I planted 4 tomato plants, 3 of which are small cherry sized fruits. They are flowering, which leaves me oh-so-happy, dreaming of my (hopefully) bumper crops to come. I love fresh tomatoes, especially on a crisp, cracker-like crust. Where the tomatoes are just warm enough to release their juices but barely cooked.

PizzaM1

Individual Margherita Pizzas

Ingredients:

  • 1 batch pizza dough (see below)
  • 2 Tbsp olive oil
  • 1 pound fresh mozzarella, quartered and thinly sliced (if in water, drain and pat dry)
  • 1 tub cherry or grape tomatoes, halved
  • Ground black pepper
  • Additional olive oil
  • ½ cup fresh basil leaves, thinly sliced

Directions:

Preheat oven to 400°. Add oil to a small bowl, brush liberally over two baking sheets. Divide dough into halves (4 pieces total). Roll each piece out to about a 9×6″ rectangle on a lightly floured surface, transfer 2 to each sheet  Lightly pinch the edges to make a crust. Brush dough with remaining olive oil and liberally prick dough with fork tines. Bake 1 sheet at a time, for about 20 minutes, until golden.

Cover each crust with the cheese, smooshing it as needed to fill it. Sprinkle tomatoes across, crack some black pepper and a drizzle of additional olive oil across the top. Bake for about 7 minutes, until cheese is melted.

Take out, sprinkle basil on top and cut up.

Makes 4 pizzas, serving about 6 people.

Notes:

I used half the dough and cheese to make 2 of these pizzas, then made the guys two other pizzas that featured the cheese, mushrooms, onions and bell pepper, that were lightly salted and sautéed until golden. Kirk just doesn’t like raw tomatoes, which I love.

PizzaM2

Pizza Dough

Ingredients:

  • 2½-3 cups all-purpose flour
  • 2¼ tsp active dry yeast (1 packet)
  • ½ tsp fine sea salt
  • 1 cup warm water (120-130°)
  • 2 Tbsp olive oil

Directions:

Combine 1¼ cups of the flour, yeast and salt in a large mixing bowl. Add water and oil, whisk until smooth, then beat for 3 minutes. Stir in as much of the remaining flour with a wooden spoon.

Lightly flour a work surface, knock dough out and knead for 8 minutes, until dough is elastic and smooth, adding additional flour as needed.

Divide dough in half, cover and let rest for 10 minutes. Follow recipe above.

~Sarah

Filed Under: baking, cooking, Dinner Tagged With: , , , , , , ,

Comfort Food Done My Way – Mac n’ Cheese

May 16, 2013 7 Comments

Last week Kirk was gone on another business trip which left me with 3 kids, stuck at home during a miserable heat wave (which was pretty odd for our area). I was feeling pretty far down. And tired. Alistaire has 8 teeth coming in, all at once, which yeah, has made for a “joyful” week (and it is till going on – they are his first molars!). He was (and is still) awake every couple of hours, every night, meaning I wasn’t functioning pretty hotly. Feeling sorry for myself all I craved was a big bowl o’ mac n’ cheese. Nothing vegan. I wanted it all, full octane. But with a twist….I adapted a recipe for cheese sauce I had seen on a box of corn starch…and ended up with the silkiest, smoothest cheese sauce ever. It was amazing tasting. A flour roux? Never again. From now on I am making it this way. No gritty, heavy texture. As in delicious and simple. And bonus? The sauce is gluten-free as well, so it can be paired over your favorite carb besides ol’ wheaty pasta.

Mac

No diet food here. I won’t lie: it had butter, milk, cheese, sour cream….yeah, basically a large cholesterol pit to wallow in. Some girls eat tubs of ice cream, not me. I just want carb heaven ;-)

Mac2

Mac n’ Cheese

Ingredients:

  • 13.25 ounce package multi-grain elbow macaroni
  • 1 large head broccoli
  • 1 Tbsp olive oil
  • 1 large sweet onion, peeled and chopped
  • 8 ounces baby ‘bella mushrooms, sliced
  • 1 green bell pepper, seeded and chopped
  • ¼ cup unsalted butter
  • ¼ cup cornstarch
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper
  • 2 cups whole milk, preferably organic
  • 8 ounces sharp cheddar cheese, grated
  • ½ cup sour cream

Directions:

Trim the florets off broccoli, peel the stalks, discard peels and thinly slice stalks.

Bring a large pot of salted water to boil. Add macaroni, cook for time on package, adding broccoli for last 3 minutes, drain.

Meanwhile, heat a large skillet over medium heat. Add oil, onion, mushrooms and bell pepper, sauté until tender and caramelizing.

Meanwhile, heat a medium saucepan over medium. Add butter, melt, whisk in corn starch, salt and pepper. Slowly whisk in milk, whisking constantly, until smooth. Bring to a boil, whisking constantly, boil for 1 minutes.

Take off heat, whisk in cheese until smooth, then stir in sour cream. Taste for salt, add more if needed.

Reserve a small amount of vegetables, toss hot pasta with the rest, in the large skillet. Stir in cheese sauce, gently fold until coated. Serve bowls of mac n’ cheese with the reserved vegetables on top.

Serves 4 large servings or 6 smaller ones.

~Sarah

PS: This could be veganized rather easily – Earth Balance Buttery stick, Dayia cheeze, vegan sour cream and unsweetened non-dairy milk. But hey, it wasn’t what I was craving ;-)

Filed Under: cooking, Dinner Tagged With: , , , , , , ,

Artichoke & Two Tomato Spaghetti

May 8, 2013 2 Comments

Taking a break from all my garden postings of late…lets talk carb-fixes & a quick dinner! Like last night where my afternoon slipped by and suddenly it was nearly 6 pm and I had 3 hungry kids staring me down. We ate and I went back to work outside. It has compelled to get these projects done! Although at times it feels like all I do is move dirt and rocks from one pile to another pile and then back again….but I have this image in my mind – and I want to get there :-)
Artipasta1

Artichoke & Two Tomato Spaghetti

Ingredients:

  • 1 pound spaghetti
  • ¼ cup finely grated Parmesan cheese, plus more for topping
  • ¼ cup olive oil
  • 1 large sweet onion, finely chopped
  • 10 ounces grape tomatoes, rinsed and drained
  • 2 cloves garlic, minced
  • 28 ounce can unsalted tomatoes with basil
  • 14 ounce can artichoke hearts, finely chopped
  • 2 Tbsp balsamic vinegar
  • 1 tsp granulated sugar
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper

Artipasta2

Directions:

Bring a large pot of lightly salted water to boil, add spaghetti and cook for time on package. Reserve ¼ cup of cooking water, drain pasta. Return pasta to cooking pot, toss with Parmesan cheese and water.

Meanwhile, heat a large skillet over medium. Add oil and onion, sauté for 5 minutes. Stir in grape tomatoes, sauté for 5 minutes, pressing gently to pop. Stir in garlic, cook for a minute.

Add tomatoes, artichokes, vinegar, sugar, salt and pepper. Bring to a simmer, lower heat to medium-low and simmer gently. Break up tomatoes with a potato masher. Taste for seasoning.

Toss hot pasta with sauce, serve with more cheese if desired.

Serves 4 to 6.

~Sarah

Filed Under: cooking, Dinner Tagged With: , , , , , ,

Edamame Fried Rice

May 1, 2013 9 Comments

As long as you remember to make the rice night before or early in the morning, pulling together a batch of fried rice makes a quick dinner.

FriedRice1

And more so, is customizable without the heavy grease and sodium of eating out. And with Alistaire’s allergies…Asian eat ing out is pretty much not going to happen, unless it is just Kirk and I out for dinner. No loss really, cause I like mine better :-D

Btw, I did use eggs in this recipe, to use up ones on hand. They can be left out with no problem for a vegan friendly dish. If you leave them out, add a bit more edamame.

FriedRice2

Edamame Fried Rice

Ingredients:

  • 2 large eggs
  • 1 tsp lower sodium soy sauce
  • 1 tsp + 1 Tbsp toasted sesame oil, divided
  • 2 Tbsp neutral vegetable oil
  • 6 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • 1 heaping tsp fresh ginger (microplaned)
  • 10 ounce bag finely shredded cabbage (angel hair style)
  • ¾ cup frozen edamame
  • ½ cup frozen green peas, preferably unsalted
  • 3 cups chilled cooked rice, brown or white
  • 3 Tbsp lower sodium soy sauce
  • 1 bunch green onions, white and pale green, thinly sliced

Directions:

Heat a large skillet or wok over medium, add in 1 teaspoon sesame oil.

Beat eggs with the 1 teaspoon soy sauce in a bowl, pour into pan, cook until golden on bottom, flip over and cook till just done. Slide out on a plate, let cool enough to handle. Roll up like a burrito, slice in thin strips.

Return pan to heat, add in vegetable oil and remaining sesame oil over medium-high. Add garlic, red pepper flakes and ginger, cook for about 30 seconds. Add cabbage, stir fry for a few minutes.Stir in edamame and peas, stir fry for 2 or so minutes. Add rice and soy sauce, tossing to coat. Stir fry for 4 to 5 minutes, until sizzling. Take off heat, toss egg strips and green onion in and serve.

Serves 4 to 6 (and can be stretched out more if served with sides such as won tons or egg rolls or a batch of Lo Mein).

~Sarah

Filed Under: cooking, Dinner Tagged With: , , , , ,

Cheesy Mushroom & Bean Enchilada Casserole and Cilantro Rice

April 23, 2013 4 Comments

Ever rediscover a way you used to cook? But hadn’t done for the longest time, and then suddenly you are making dishes like crazy? That would be enchilada casseroles for me. A few weeks back my brother was down visiting, and it was like we were eating a new version every couple of days! Probably a good thing he loooves it…..

While the dish has cheese in it, swap out with your favorite vegan cheeze, if so desired.

MMexi1

Cheesy Mushroom & Bean Enchilada Casserole

Ingredients:

  • 1 pound white mushrooms, sliced
  • ¼ cup olive oil, divided
  • 2 cups shredded cheese: cheddar, monterey, co-jack
  • 1 large sweet onion, peeled and diced (about 3 cups)
  • 2 Tbsp mild chili powder
  • 4 tsp ground cumin
  • 15 ounce can tomato sauce
  • 15 to 19 ounce can pinto beans, drained and rinsed
  • 12 6″ corn tortillas

Directions:

Preheat oven to 400°, lightly oil a 9×13″ glass baking dish.

Heat a large skillet over medium, add 2 Tablespoons oil and mushrooms, sauté until golden, about 15 minutes. Transfer to a bowl, toss with 1½ cups of the cheese.

Add remaining 2 Tablespoon oil to skillet, sauté onion until golden, about 8 minutes. Add chili powder and cumin, cook for 2 minutes. Stir in tomato sauce and ½ cup water. Turn down to medium-low, simmer for 5 minutes. Season as desired with salt.

Spread a bit of the sauce on the bottom of the prepared dish, Make a layer of 4 tortillas, ripping to fit. Spread a little more sauce over the top. Spread half the mushroom mixture across top, sprinkle half the beans.

Coat 4 more tortillas in sauce, place on top, spread remaining mushroom mixture and beans on top. Soak last 4 tortillas in sauce, lay on top. Spread reaming sauce on top, sprinkle on remaining cheese.

Bake uncovered for 15 minutes.

MMexi2

Cilantro Rice

Ingredients:

  • 2 cups vegetable broth
  • 1 cup long grain white rice
  • Fresh cilantro, finely chopped

Directions:

Bring the broth to boil in a medium saucepan, add rice, return to boil. Lower heat to medium-low, cover and cook for 15 minutes. Turn off heat, let rest for 5 to 10 minutes. Fluff up and stir in cilantro as desired.

~Sarah

Filed Under: cooking, Dinner Tagged With: , , , , ,

Vegan Comfort Food: What is in the cupboard? kind of dinner

April 22, 2013 6 Comments

In the afternoons with no rain, after Alistaire wakes up from his nap, I take him and Walker outside to play while I work (and honestly, I have been so driven of late that if it is raining, they play on our back porch while I get soaked!). I spent today in glorious sun, finishing up the new extension to my raised bed, with my veggie plants in the ground now. I will be posting more about our yard this week – we have done a lot!

Yardwork

 

My yard has kept me so busy that I find myself rushing in to make dinner quickly of late. Which means…me hanging off the pantry doors trying to think of ideas, based on what is loitering back there. This quick pasta dish was kind of a take on the “mexi-goulash” stove-top dinners we grew up on. Just a wee bit healthier is all.

MexiLash

Mexi-lash

Ingredients:

  • 1 Tbsp olive oil
  • 1 large green pepper, seeded and chopped
  • 8 ounces mushrooms, sliced
  • 2 14.5 ounce cans diced tomatoes
  • 1 cup salsa
  • 15 ounce can pinto beans, rinsed and drained
  • 1 Tbsp cilantro, dried or fresh
  • 1 Tbsp granulated garlic or 3 cloves, minced
  • 1 tsp dried oregano
  • 13.25 ounce package multi-grain rotini or elbow pasta

Directions:

Bring a large pot of salted water to boil, cook pasta as directed.

Meanwhile, heat a large skillet over medium. Add oil, pepper and mushrooms, sauté until tender and golden. Pulse the tomatoes in a blender until mostly smooth, add to skillet with salsa, beans and seasonings. Bring to a simmer, cover and let cook while pasta boils.

Drain pasta, toss with sauce and serve.

Serves 4 to 6.

~Sarah

Filed Under: cooking, Dinner Tagged With: , , , , , , ,

Pea and Artichoke Risotto

April 19, 2013 10 Comments

Ris1

 

My posts haven’t been as in-depth this week…with the kid issues and that my garden is eating up the rest of my time…spring is here – even if it is acting like, oh, a warm November, and dumping rain – more a deluge of late. I am out late, digging, moving, digging, digging more, leveling and then running in and making a quick dinner while I tend to the house. And…you might think…how does risotto figure into “easy”? Honestly, I find risotto simple and forgivable. It doesn’t need chronic babying like some would have you think, but rather checking in every few minutes and stirring. And you can customize it so easily to the season. Which was spring in this one, denying the cold rain outside.

Spring weather is coming, I am sure I will be complaining by end of next week about the hot n’ sunny weather. My goal is Monday I can show you all the before and after photos of my crazy project!

Ris2

Pea and Artichoke Risotto

Ingredients:

  • 2 Tbsp olive oil
  • 1 large sweet onion, diced
  • 1 cup arborio rice
  • 5 cups vegetable broth
  • 1 Tbsp parsley, fresh or dried
  • 1 tsp dried basil
  • ¼ tsp red pepper flakes
  • Ground black pepper, to taste
  • 14 ounce can artichokes, drained and chopped
  • 1 cup frozen petite green peas, thawed
  • 1 large lemon, zested and juiced
  • ½ cup freshly grated Parmesan cheese

Directions:

Heat a large skillet over medium, add oil and onion, sauté until tender.

Meanwhile, heat broth boiling, set aside and keep covered.

Stir in rice into onion, cook for a couple of minutes, stirring constantly. Add in a cup of the broth and seasoning, cook until most of the broth is absorbed. Add the remaining broth in small ladles at a time, letting absorb, then repeating. It will take about 25 minutes total.

Stir in artichokes, peas, lemon zest and juice, heat through. Take off heat, stir in Parmesan cheese and serve.

Serves 4.

PS:

If you want vegan, simply leave the cheese out at the end and stir in sesame seeds or similar.

~Sarah

Filed Under: cooking, Dinner Tagged With: , , , , ,
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