Tomato and Basil Pasta with Goat Cheese

  

Sometimes simple really is best. My original plans had been for grilled pizza with a pesto sauce, but as it reached the time to get dinner started, I found myself lacking in motivation. The idea of hauling out both the mixer, for the dough, and the food processor, for the pesto, suddenly seemed much less appealing than hanging out on the back deck in the sunshine and drinking a cold beer.

I remembered a recipe I'd torn out of Living magazine last summer, that was simply hot pasta tossed in a garlicy olive oil, with hand-torn tomatoes, soft cheese and basil leaves scattered on top. It's no more difficult than boiling water, but in its simplicity, the handful of fresh ingredients get their chance to really shine. The recipe originally calls for burrata cheese or fresh mozzarella, but I thought my use of goat cheese instead was perfect. I was lucky enough to have pretty decent tomatoes, but I know this would be even more awesome later this summer when they at their peak.  

Tomato and Basil Pasta with Goat Cheese
adapted from Living, August 2010
serves 2-4, depending on portion size (We had ours along with chicken sausage on the side)

4 cups uncooked short pasta (I used multigrain rotini)
2 tbsp olive oil
2 fat cloves garlic, pressed
kosher salt and fresh ground pepper
2 medium-large ripe tomatoes
2 oz goat cheese
1/2 cup small basil leaves or if large, cut into ribbons or torn

Cook pasta in salted water, according to package directions. While pasta cooks, mix together oil and garlic in a measuring cup. Add about 1/4 teaspoon salt and several good grinds of pepper and set aside. Over a medium bowl, tear tomatoes into pieces using your hands, catching juices. Sprinkle lightly with salt and set aside.

When pasta is finished cooking, drain well and transfer to serving bowl. Pour garlic and oil mixture over top and toss to combine. Scatter tomatoes over pasta, crumble goat cheese and top with basil. Finish with additional freshly ground pepper.

Lentil Marinara

I made this recipe a couple weeks ago. Since then, I've considered several different ways to write this blog post, but was never really feeling what I was coming up with, and it got pushed aside.

One evening, I realized that if I hurried, I could probably sneak in making a decent meal before the baby woke up. Needing quick inspiration, I opened my reader up and literally picked the first thing from my bookmarked list: a lentil marinara.

Which I then made. And loved. And then completely couldn't come up with how I wanted to share it with you. So two weeks passed, and I realized I needed to just go ahead and post the recipe, because I didn't want to forget how much I enjoyed it.

I love lentils and I love pasta, so I assumed I'd like this (and really, I picked it that night because it was easy and I had everything on hand), but it was way more delicious than I expected and a nice change from your standard spaghetti.

Lentil Marinara

adapted from Branny Boils Over

serves 5-6

1 tbsp olive oil

1/2 large onion, chopped

1 small red bell pepper, chopped

kosher salt and fresh ground pepper

3 cloves of garlic, minced

1 (28 oz) can of peeled plum tomatoes in tomato juice (snipped using kitchen sheers)

3 oz tomato paste

1 cup of green or brown lentils, rinsed and picked over

1/2 cup red wine

1 tsp dried basil

1 tsp dried oregano

1/2 tsp crushed red pepper, or to taste

1 tbsp balsamic vinegar

hot cooked pasta of choice (I used about 10 oz. of whole wheat spaghetti)

basil chiffonade and freshly grated parmesan, for serving

Heat oil in a large skillet over medium heat. Add onion and bell pepper and season with salt and pepper. Cook for 5 minutes, then add garlic and cook for another minute.

Add canned tomatoes, paste, lentils, red wine and dried seasonings. Stir well. Bring to a boil, cover, reduce heat and simmer for about 30 minutes or until lentils are tender.

Stir in balsamic vinegar. Taste and adjust salt if needed. Serve over cooked pasta, topping with basil and parmesan, as desired.

Toasted Orzo with Kale and White Beans

And just like that, everything has suddenly gotten easier around my house. This past week, I did quite a bit of cooking, baked a couple times, went out with friends for lunch (with the baby, of course), and even managed to stay up past 9:30. Life is getting back to "normal" with the addition of one very sweet little person. (Oh, and speaking of our Maisy, I want to say thank you for the comments of kind words and congratulations with my last post.)

I can't tell you how happy I am to be back in my kitchen, cooking dinner every night. If Sage isn't home yet, it can be a little bit of a challenge with both a newborn and a three year old, but I'm working it out. The key is keeping the meals very simple. This recipe fit the bill perfectly- not a tremendous amount of prep work involved and it came together very quickly. It was a lovely meal that tasted of summer to me. Toasted whole wheat orzo with parmesan is tossed with lemony kale, white beans and grape tomatoes for a healthy but very flavorful dish.

You might have noticed kale doesn't normally make an appearance on this blog. The last time I cooked with it, over a year and a half ago, Sage insisted he didn't like it. Something made me buy it anyways this week, and guess what. He enjoyed it in this. Now I'm wondering what took me so long. I'm going to have a lot of kale catching up to do.

Toasted Orzo with Kale and White Beans
adapted from allrecipes
serves 2-3 as a meal

1 tbsp olive oil, divided
1 cup whole wheat orzo 
2 cups very hot vegetable stock, plus about a 1/3 cup for cooking the kale
1/4 cup freshly grated parmesan
kosher salt and fresh ground pepper
3 cloves garlic, minced
1 small bunch of kale, stems removed and coarsely chopped (about 4 cups)
1/4 tsp nutmeg
2 cups grape tomatoes (you could halve them, but to keep it easy, I left them whole)
1 (15.5 oz) can of Cannellini or other white beans, drained and rinsed
fresh lemon juice, to taste

Heat 1/2 tbsp of oil in a medium saucepan over medium-high heat. Add orzo and toast 2 minutes, stirring frequently. Add the 2 cups hot stock and 1/4 tsp salt, stir, cover and reduce heat. Simmer for about 12 minutes, or until orzo is tender but still firm to bite and liquid is almost completely absorbed. Remove from heat, stir in parmesan and set aside.

While orzo simmers, heat remaining half tablespoon of oil in a large skillet. Add garlic and cook for a minute. Stir in kale, then add about 1/4 cup of vegetable stock, the nutmeg and several grinds of pepper. Cover and let cook for about 5 minutes, stirring occasionally, adding a splash of stock as needed. Add tomatoes and beans to skillet, recover, and cook until heated through, about 3 minutes.

Toss orzo with kale mixture. Add desired amount of lemon juice (my lemon yielded a 1/4 cup of juice, and I ended up using it all. I would probably only use 2-3 tablespoons next time. It was delicious, but a little on the tart side.) Serve warm.

Creamy Pasta Salad with Tofu and Sunflower Seeds

So guess who didn't still expect to be playing around in the kitchen, let alone blogging. That would be me. My due date has come and gone and I'm still playing the waiting game. But that just means I get to share another recipe with you.

I've noticed that while I've gotten a lot more comfortable using tofu, mostly everything I make with it has an Asian influence to it. Which is all well and good, but I wanted to make something different this time. I decided to browse my blog reader for inspiration and discovered a cold pasta salad with tofu on The Pink Apron. I just love pasta salads, and since it's already getting quite warm where I live, it sounded wonderful!

I definitely used that recipe as inspiration rather than following it, but I was very pleased with the outcome. My family and I really enjoyed this, and the addition of tofu was actually a big hit. The pressing, marinating and baking steps keep this from being a quick-to-throw-together type of salad, but it was worth it, since my former tofu haters both loved the tofu in it. Plus the extra time in the kitchen is a good way to keep yourself occupied...like when you are waiting for big things to start happening.

Creamy Pasta Salad with Tofu and Sunflower Seeds
inspired by The Pink Apron's Honey Mustard Cashew & Tofu Pasta Salad (adapted from Penzey's)

1/4 cup dijon mustard, divided
2 tbsp honey
1 tbsp seasoned rice vinegar
2 tbsp canola or olive oil (I used a blend of the two)
kosher salt and fresh ground pepper
1 (16 oz) pkg of extra firm tofu, pressed and cut into small cubes
10 oz pasta of choice (about 4 cups) -I used a multi grain farfalle 
1 good sized broccoli crown, cut into small florets (about 3 cups)
1/4 cup light mayo -I used the kind with olive oil
1/4 cup light sour cream
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried dill
1/4 tsp parsley flakes
1 medium red bell pepper, chopped
2 small carrots, cut into matchsticks or shredded
1/4 cup sunflower seeds

Combine 3 tablespoons of dijon, honey, rice vinegar and oil in a resealable container. Season with pepper. Add tofu and toss to coat. Marinate for at least an hour.

Transfer tofu on a baking sheet sprayed with cooking spray, leaving behind as much marinade as possible. Reserve and refrigerate remaining marinade. Bake tofu in oven preheated to 350 for about 25 minutes, flipping halfway through cooking time. Remove from oven and let cool.

Meanwhile, cook pasta in salted water according to package directions, adding broccoli during the very last minute of cook time. Immediately drain and rinse with cold water.

To reserved marinade, stir in remaining tbsp of dijon, along with the mayo, sour cream, garlic and onion powders, dill and parsley to make dressing. 

In a large bowl, toss cooled pasta and broccoli with red pepper, carrots, tofu and dressing. Adjust salt and pepper if needed. Chill for at least an hour. Prior to serving, add sunflower seeds. (If salad seems a little dry after chilling, you can drizzle with a touch of olive oil.)

Ginger Lime Tofu with Soba Noodles

For the longest time, I thought I hated ginger. Which I'm sure made my ginger-loving husband very sad. Luckily, I realized it was pickled ginger I didn't like (am I the only one who thinks it tastes like a cleaning product?). Since my discovery a while back that I do indeed like it, the fresh stuff frequently finds it's way into my recipes. The other night, we had a store bought ginger-sesame dressing with our salad, and after Sage oohed and aahed over it more than the dinner I'd actually made, it was pretty easy to figure out where I was getting the inspiration for the marinade for the next night's dinner.

I'd say I could measure the success of this meal by how much Sage and Beckett enjoyed this. Especially since neither of them were all that fond of tofu up until recent months. Beckett, who still insisted he doesn't like tofu before beginning to eat, actually ate all of it first. Before the noodles, mushrooms and broccoli- three of his favorite foods. And Sage called dibs on the leftovers for work the next day. To call this meal a hit with my family would be an understatement.

Ginger Lime Tofu with Soba Noodles 
3-4 servings

for the marinade/sauce:
1 1/2 tbsp fresh minced ginger
1 fat clove of garlic, minced
1/3 cup low sodium tamari (or soy sauce)
1 tbsp sesame oil
2 tbsp fresh lime juice
2 tbsp honey
1/4 tsp crushed red pepper

1 (16 oz) pkg firm tofu, pressed and cut into 1 inch cubes
1 (8 oz) box of soba noodles
2 tbsp canola or olive oil
4 cups broccoli florets (2 good sized crowns)
1 medium red bell pepper, sliced
4 oz. sliced button or cremini mushrooms
1 tsp cornstarch
2 tbsp cold water
sliced green onion and chopped cilantro, for serving

Mix marinade ingredients together. Add cubed tofu and toss to coat. Marinate for at least 1 hour.

Transfer tofu to a baking sheet, sprayed with cooking spray, reserving remaining marinade. Bake in oven preheated to 350 for 35 minutes, flipping half way through cook time.

About 15 minutes into baking of tofu, bring a pot of water to boil for the noodles and heat oil in a large skillet over medium. Cook noodles, according to package directions. Drain and set aside.

Once oil in skillet is hot, add broccoli. Cook, stirring occasionally, for 5 minutes. Add bell pepper and cook for 3 minutes, then add mushrooms. Cook until vegetables are tender, about 5 more minutes.

Blend cornstarch with cold water. Pour remaining marinade into skillet with vegetables, and stir to coat. Add cornstarch mixture and bring to a boil. Once slightly thickened (a minute or two) add baked tofu.

Serve vegetables, tofu and sauce over noodles. Garnish with green onion and cilantro as desired.

Angel Hair with Roasted Tomatoes, Tuna and Olives

A few months into our relationship, one night I made for Sage and I some kind of tuna noodle casserole for dinner. (In my defense, my cooking skills were very limited back then and my budget was tight.) He politely ate it, and then admitted he wasn't a fan of canned tuna when it was hot. I took that to note and never again put tuna from a can into any kind of cooked dish. Until now.

What would make me give it another go, some 9 years later? I came across a recipe where the tuna was tossed with hot pasta and other fresh, flavorful ingredients, instead of being baked, smothered in a sea of cream of something-or-other soup, and I just suspected it was worth trying. I did alter the recipe some, opting to roast grape tomatoes instead of using sun-dried, substituting regular black olives with kalamatas, angel hair for linguine and omitting the pine nuts.

The verdict? It was most certainly not the Tuna Noodle Casserole of early 2002. We both really enjoyed this quick and easy meal, loving how full of flavor it was. In this case, taking a chance payed off nicely.


Angel Hair with Roasted Tomatoes, Tuna and Olives
adapted from Southern Living, February 2010, serves 3

1 pint grape tomatoes
1 tbsp plus 2 tsp olive oil, divided
kosher salt and fresh ground pepper
2 cloves garlic, minced
7.25 oz (1/2 of a box) of multi-grain angel hair, or other thin, long pasta
1 (5 oz.) can of chunk white tuna in water, drained, or 1 (6 oz) pouch of white tuna chunks
1/4 cup sliced kalamata olives, drained
1/2 cup crumbled fat-free or reduced-fat feta
3 tbsp thin sliced basil strips (chiffonade)

Preheat oven to 350. Toss tomatoes with 1 tbsp olive oil, a pinch or two of salt and a few grinds of fresh ground pepper on a baking sheet. Roast for 17 minutes shaking pan halfway through cook time. Add minced garlic, tossing well, and return to oven for 3 additional minutes.

Meanwhile, bring a pot of salted water to boil and cook pasta according to package directions. Drain and return to pan.

Gently stir tuna, olives, roasted tomatoes with the pan juices, and remaining olive oil into pasta. Divide between serving plates and top with feta, basil and fresh ground pepper, to taste.

Pasta e Fagioli

This soup is what my mom would call a "happy accident." This wasn't going to be the other night's dinner (or most likely, any night's, any time soon.) Instead, I had quick and easy recipe to try out that I was looking forward to. But those plans came to a halt when I discovered last minute, that the key ingredient had somehow gone bad (and we're not talking questionable, but trashcan bound). I knew I needed to come up with something quickly, working with what I had on hand. I wasn't feeling in a particularly creative mood and at this point, I just wanted a straightforward recipe to work with. My next obstacle was that my biggest source for recipes- and especially when I am pressed for time- is the Internet. Which just happened to be down at the time.

I grabbed the file folder that I keep of recipes torn from magazines and quickly skimmed through it. I stopped at Everyday Food's Pasta e Fagioli, only because I had everything and it looked easy. I got to work, but even as I was making it, I'd already written it off as "something to feed us" and little else. It seemed rather ordinary, and the photo accompanying it wasn't really that impressive, at least not compared to what you normally see in the magazine. As a matter of fact, I'm not even sure why I saved the recipe in the first place. But man, am I glad I did! This might've just been a means to get dinner on the table, but it wound up being something I will make again and again.


Pasta e Fagioli
adapted slightly from Everyday Food, December 2010
serves 4

I want to note that I used a can of diced tomatoes flavored with basil, garlic and oregano and a can of (broken up) stewed tomatoes in this. They were both bought on accident, and have been just hanging out in my pantry, because they contained high fructose corn syrup. While I will make this with my regular diced tomatoes next time, I think the sweetness added to the soup, so I'd suggest adding in a little bit of the sweetener of your choice if the tomatoes you use are not sweet.

1 tbsp olive oil
3 celery ribs, chopped
3 carrots, in medium dice
1/2 large red onion, chopped
2 garlic cloves, minced
2 tsp dried oregano
kosher salt and fresh ground pepper
2 (14.5 oz) cans or 1 (28 oz) can of diced tomatoes
3 cups low sodium vegetable broth
1 Parmesan rind, plus additional freshly grated parmesan for serving
1 cup whole grain shells, or other small pasta
1 (15.5 oz) can of cannellini beans, rinsed and drained
I cup coarsely chopped fresh baby spinach, stems removed

In a good sized heavy pot, such as a Dutch Oven or casserole, heat oil over medium. Add celery, carrots, onion and garlic. Season with oregano, a few pinches of salt and several grinds of pepper. Cook stirring occasionally until vegetables are soft, about 10 minutes.

Add tomatoes, broth and Parmesan rind. Increase heat to high and simmer rapidly until liquid thickens slightly, 5 minutes. Stir in pasta and cook, partially covered, until pasta is just shy of al dente (for my pasta, this took about 10 minutes).

Add beans and continue to cook for a few minutes, until they are warmed through and pasta is al dente. Remove from heat and stir in chopped spinach. Serve topped with grated parmesan.

Four Cheese Garden Vegetable Lasagna

Lasagna is something I rarely make, and for a very good reason. You see, in my husband's eyes, no lasagna will ever compare to his mom's, and I was informed early on that any attempts on my part would be futile. She scoffs at the idea that hers is anything out of the ordinary, but it really is quite wonderful, plus we all know how strongly sentiment can play a part in the foods we love. When I do make lasagna, I go for unconventional recipes- such as the the Very Best Of Fall Lasagna- that bare little resemblance to the one Sage grew up eating.

This weekend, I found myself with an excess of cream cheese in my refrigerator, as well as some broccoli and green onions intended for a recipe that I completely lost interest in. Trying to think of what I could make to use them up, lasagna popped in my head. It sounded like a great idea, since I had the time to make a more involved dish and also because we've been suddenly having some chilly weather (this is after having to resort to running my a/c earlier in the week- typical Florida). I knew the version I was envisioning was different enough from my mother-in-law's that I could get away it.

I wanted to keep this relatively healthy, and with whole wheat noodles, low fat cheeses, such as cottage, and lots of veggies, I think I did a good job of managing that while coming up with a dish every bit as delicious as it's higher fat counterpart. I also opted for a simple red sauce over the bechamel that is most paired with broccoli in lasagna. The end result was a meal we all really, really enjoyed. Even Sage.



Four Cheese Garden Vegetable Lasagna
By starting the sauce first and letting it simmer while you chop all of your veggies and prepare the cheese filling, it really adds very little time your prep. But to simplify, you could always substitute 4 1/2 cups of store-bought, good quality pasta sauce.

1 (8 oz) package of Neufchatel Cheese (or reduced fat cream cheese)
1 (24 oz.) container low-fat cottage cheese
1/2 cup freshly grated parmesan cheese, divided
1 egg
1 large head of broccoli, chopped in small florets
2 large carrots, in small dice
1 medium red pepper, chopped
4 green onions, sliced (white and light green parts only)
3/4 cup 2% mozzarella cheese
kosher salt and pepper
1 (9oz) No-Boil whole wheat lasagna noodles
Simple Chunky Marinara Sauce (recipe follows)

Preheat oven to 400.

Place Neufchtel Cheese and cottage cheese in the bowl of a food processor, and process until smooth. Add egg and 1/4 cup of the parmesan and process until blended. Transfer contents to a large bowl, along with broccoli, carrots, pepper and onion. Season with salt and pepper and mix to combine. Set aside.

Spread 1 cup of marinara sauce on the bottom of a large, deep baking dish (mine is 9 x 13 x 3). Arrange 4-6 noodles, slightly overlapping, breaking any as needed to fit your pan. Layer half of vegetable mixture and about a cup of marinara. Repeat another layer of noodles, remaining vegetables and another cup of sauce. Add a final layer of noodles and top with remaining sauce.

In a small bowl, combine remaining parmesan with mozzarella. Sprinkle evenly over top of lasagna. Cover with foil and bake for 45 minutes. Remove from oven and if desired, uncover and broil for 1-2 minutes.

Let rest for 20 minutes before serving in order to set. (It will seem liquidy when first removed from the oven).

Simple Chunky Marinara (yields 4 1/2 cups)
1 tsp olive oil
3 garlic cloves, minced
1 (14.5 oz) can of diced tomatoes
1 (14.5 oz) can of diced tomatoes, pureed (using an immersion blender or food processor)
1 (8 oz) can of tomato sauce
1 (6 oz) can of tomato paste
2 tsp dried basil
2 tsp dried oregano
1/2 tsp crushed red pepper
1 tsp onion powder
1 tsp sugar
1/4 tsp kosher salt
fresh ground pepper

Heat oil in a large saucepan over medium. Add garlic and cook for a minutes, then add all remaining sauce ingredients. Stir well, reduce heat and simmer for at least a half hour. Stirring occasionally.

Rice Noodle Salad with Peanut Dressing

I love how food blogging (and cooking, in general) can be a bit like the childhood game of "Telephone." Each cook can slightly adapt a recipe to suit their preferences, and with just a few minor changes, you get a little something different each time.

Take this wonderful noodle salad. I first saw it on Natashya's blog a while back. Then I once again drooled over it on Joanne's blog, where she swapped out the shrimp for tofu and and used zucchini in place of cucumbers. I vowed to make it soon, but before I got the chance, Cate shared her version with a few more changes, most notably the use of peanut butter instead of cashew butter, chili garlic sauce in lieu of hot sauce and the addition of carrots and cilantro. Naturally, there was a little tinkering when it came time for me to make it too.

I really can't rave about this one enough. We absolutely loved it. A few hours after dinner, I found myself still thinking about it and being grateful there were leftovers for lunch the next day. I've tried several similar recipes in the past that were okay, but nothing worth sharing. This one blows those away, which is understandably why it's making it way around.

Rice Noodle Salad with Peanut Sauce

adapted from Living in the Kitchen with Puppies (via Eats Well with Others and Cate's World Cooking)

serves 4

I chose not to saute my tofu along with my vegetables, due to my family's preference, and instead marinated it in soy and sesame oil, baked it and served it on the side. If you'd prefer to lightly pan-fry it, heat 1 tbsp of olive oil in your skillet, and saute (pressed) tofu strips for several minutes on each side until golden brown. Then proceed with cooking the vegetables.

for the peanut sauce:
1/2 inch piece of ginger, peeled and coarsely chopped
6 cloves garlic, smashed and coarsely chopped
1/2 cup natural peanut butter (chunky works fine)
3 tbsp light soy sauce
1 tbsp dark sesame oil
3 tbsp seasoned rice vinegar
1 tsp dark brown sugar
1/4 cup warm water
Hot sauce, to taste (I used a few dashes of sriracha)

for the salad:
8 oz (linguine-style) thin rice noodles (I used the last of a package, and it might have been closer to 9 or 10 oz)
2 small zucchini, sliced into half moons (2 1/4 cups)
1 large red pepper, sliced into matchsticks (1 1/4 cup)
3 small-medium carrots, sliced thin (1 cup)

to serve:
3 tbsp chopped basil
3 tbsp chopped cilantro
3 tbsp thinly sliced green onion (white/ light green parts only)

Combine the the ginger, garlic, peanut butter, soy sauce, sesame oil, rice vinegar and sugar in a food processor or blender and process until smooth. Add warm water a tbsp at a time, blending until desired consistency. Add in hot sauce to taste.

Bring a large sauce pan of water to boil. Cook the rice noodles for 3 minutes, drain and rinse with cold water. Keep submerged in cold water until ready to use.

Mist a large nonstick skillet with olive oil and heat over medium-high. Add zucchini, red pepper and carrots and cook until just tender, about 3-4 minutes (carrots will still be fairly crisp). Remove from heat and allow to cool slightly.

Drain noodles and toss with dressing and vegetables in a large serving bowl. Serve room temperature or chilled. Spinkle with basil, cilantro and green onions to serve.

Roasted Garlic & Cheddar Orzo with Chicken and Broccoli

The other day, I decided to browse the gazillion and one recipes bookmarked in my Google reader. Why I star all these fantastic recipes only to never look at them again, I'm not sure. It makes me sad to think of all the wonderful things I will never have time to try, so I'm going to make an effort to reduce the list by at least a few. I began jotting down a list of some of the ones I really want to make sure I get around to.

I came across one for Pasta with Roasted Garlic, White Cheddar & White Wine Sauce, which contained broccoli and chicken. I honestly have no recollection of reading it before, let alone starring it, but I assume I thought that it would appeal to my family because a) Beckett loves broccoli b) Sage loves chicken and c) I love pasta, garlic, cheese and wine. Now having made it, this is one recipe I wish hadn't sat in my reader. It was awesome. If you are looking for a super healthy meal, this isn't it. But hey, everything in moderation, right?

I did make some changes, leaving out the wine for one. Being pregnant, I don't have a problem with a small amount of wine being cooked down in a recipe, but I do have a problem with opening a bottle for 1/4 cup and not being able to polish off the remainder of that bottle :) While I had the penne the original recipe called for, I had a suspicion this would be delightful with orzo and it was. I debated leaving out the chicken, but that would've definitely been a mistake- the chicken really complimented the other components. I used some I had on hand from a whole chicken I roasted for Sage's lunches, but you could easily use rotisserie chicken or just cook up a breast.

Now I only have a gazillion recipes waiting for me to try.

Roasted Garlic & Cheddar Orzo with Chicken and Broccoli

adapted from Annie's Eats, originally from Good Things Catered

serves 2

The only part of this meal that takes much time is the roasting of the head of garlic. If you do this step ahead of time, the rest comes together quite quickly.

1 medium sized head of garlic

1 tbsp olive oil, plus extra for drizzling

1 cup uncooked orzo

1 large head of broccoli, cut into small florets (about 5 cups)

kosher salt and fresh ground pepper

1 tbsp margarine or butter

1/2 small red bell pepper, finely chopped (1/3 cup)

1 tbsp flour

1 cup vegetable or chicken stock

1 cup shredded extra sharp cheddar cheese

1 cup chopped cooked chicken (I used white and dark meat)

Remove the outer papery skins from the head of garlic. Trim off a little from the top of the head, so that all of the cloves are partially exposed. Drizzle with a little olive oil, wrap in foil and roast at 375 for 45 minutes. Remove from oven and allow to cool. Squeeze garlic cloves from skins and mash with a fork to make garlic paste. (This step can be done ahead.)

Cook pasta until al dente, according to package directions, taking care not to overcook. Drain and set aside.

Meanwhile, heat oil over medium heat in a large skillet. Saute broccoli for 10-12 minutes, or until tender-crisp, stirring frequently. Using a slotted spoon, remove broccoli and set aside.

Add butter to pan. Once melted, add garlic paste and bell pepper. Cook for 1 minute. Whisk in flour, stirring constantly until flour mixture turns golden brown, 1-2 minutes. Pour in broth and stirring frequently simmer until slightly thickened, another couple minutes. Add cheese, stir until smooth and allow to thicken slightly.

Mix in broccoli and chicken, and cook until just heated through. Add cooked pasta and toss to coat. Taste and adjust seasonings if necessary. Serve warm.

Roasted Delicata Squash and Tomatoes over Spinach Pesto Pasta

While I often prefer to cook without using any kind of recipe, there are definitely times when I'm lazy. Where I'd rather just follow the steps of a tried-and-true recipe, eliminating the guesswork. Because some days, the chopping, mincing, shredding and sauteing is enough work, without having to think. This was the case the other day. All I wanted was to find a quick and easy non-sweet way to prepare the delicata squash that was calling my name. But as ingredients I wanted to use kept popping in my head, I found I was being way to specific in my recipe search.



I'll spare you the wandering thought process that led me to combining the summery flavors of tomatoes and basil along with a winter squash, but I will assure you this was delicious and a fun way to transition late summer and early fall into one dish. Spinach pesto is a favorite of mine because I almost always have lots of spinach on hand, but usually not very much basil (for a florist by trade, I have a surprisingly brown thumb, so growing it is not an option.) I wasn't sure how this meal would all come together, but it most certainly did and I'm glad I didn't find a recipe to follow after all.

Roasted Delicata Squash and Tomatoes over Spinach Pesto Pasta
serves 2-3

1 medium delicata squash (around 1.5 lbs.), unpeeled, halved lengthwise, seeds removed and cut into 3/4 inch thick crescents
1 tbsp plus 1 tsp olive oil
1 large clove garlic, pressed
kosher salt and fresh ground pepper
1 cup grape tomatoes
2 cups hot, cooked long slender pasta of choice (I used whole grain spaghetti, about 1/3 of a box)
shredded parmesan, for serving, if desired

for the pesto:
1 1/2 cups tightly packed baby spinach
1/4 cup loosely packed basil leaves
1/4 cup toasted walnut pieces
2 tbsp olive oil
1/4 cup shredded parmesan
2 cloves garlic, smashed
2 tbsp water

Preheat oven to 400 degrees.

Toss squash slices with 1 tbsp olive oil, garlic, a couple pinches of salt and a generous amount of pepper. Spread in a single layer on half of a baking sheet. Toss tomatoes with remaining tsp of oil and a touch of salt. Spread onto other side of baking sheet. Roast for 15-18 minutes, or until squash is tender and tomatoes have collapsed, flipping squash over halfway through cooking time.

Meanwhile, pulse all pesto ingredients in a food processor until smooth, scraping sides down as needed with a spatula. Toss hot pasta with pesto.

To serve, top pasta with roasted squash and tomatoes and sprinkle with additional grated parmesan, if desired.

Spinach and White Bean Pasta with Feta and Tomatoes...and some news

Hello! Long time, no post. The past 6 weeks have been an eventful time for us. There was a visit from my best friend, a wonderful- and much needed- 2 week vacation with family to New England, and lots of fun activities with my little guy. But the biggest reason for my absence was the discovery that we are adding to our family. Exhaustion, queasiness and a complete and unfortunate lack of interest in food kept me out of the kitchen for quite a while. Luckily, I have a hubby that doesn't mind cooking and was happy to take over. I've been back at it for the past couple weeks, but until now I just didn't have the energy to blog about anything I was making.

Maybe not the fanciest of meals for my return to posting, but a tasty one. I've had an aversion to nearly all meat throughout this pregnancy so far (which is no biggie- we ate very little before anyhow,) but I have been trying to be careful that I'm getting enough protein. Beans are a frequent substitute to animal based proteins in our house, but I don't often think to combine them with pasta. I was googling recipes that used spinach, as I had some to use up, with beans, and found many that included pasta. This is a mishmash of several of those recipes, and although it's very simple, it was really good and very filling. I was going to top it with parmesan, but the I remembered I had some feta hiding in the refrigerator, and it was a wonderful addition to this.

Spinach and White Bean Pasta with Feta and Tomatoes
7.25 oz. uncooked multi-grain or wheat penne (about 2 cups)
olive oil (I've recently been using an olive oil/canola blend for sauteing)
1 medium onion, thinly sliced
2 cloves of garlic, minced
1 (15.5 oz) can of white beans, drained and rinsed (I used Cannellini)
1 (14.5 oz.) can of diced tomatoes, with juices
1 tsp dried oregano
fresh ground pepper
5 oz. baby spinach
feta, for serving

Cook pasta in salted water until al dente, according to package direction. Drain and set aside. Meanwhile, add enough oil to a large skillet to just coat, and heat over medium. Saute onion for 4 minutes, add garlic and cook for another minute or two.

Stir in beans, tomatoes and oregano. Season liberally with pepper. Reduce heat, cover and simmer for 15 minutes.

Top bean mixture with spinach, and place hot, cooked pasta over top. Cover skillet, turn of heat and let sit for 3-5 minutes, or until spinach has wilted. Stir to combine and serve with feta.

Lemon-Basil Pesto with Farfalle, Broccoli and Feta

We lost my father-in-law to a heart attack yesterday. Curt was truly a one-of-a kind individual and lived a fascinating life (How many people do you know who survived being struck by lightening on two separate occasions?). He loved being the center of attention and would tell stories of his past that sounded like they were from a movie script. Along with more talents and skills than I could ever count, he was an amazing cook. Having spent time as a chef, he was passionate about food and cooking. I was lucky enough to have cooked beside him on numerous occasions, which was always an experience. He was like a tornado in the kitchen, and every meal prepared, no matter how simple, came with a lengthy lesson or two.

Last night for dinner, I wanted to cook something I thought he would've enjoyed. Lemon, basil, garlic and parmesan were all ingredients commonly found in his kitchen. I intended to use a long slender pasta (which I apparently forgot to buy) and serve this with chicken (which I forgot to defrost) but it worked well with the farfalle and even my chicken-loving husband thought this was just perfect as a vegetarian dish. I think "Papa," as my son called him, would've loved this, and in his honor I completely trashed the kitchen while making this.

Lemon-Basil Pesto with Farfalle, Broccoli and Feta
2 to 3 servings

for the pesto:
2 cups packed basil leaves
1/4 cup walnut pieces, toasted
2 tbsp good quality olive oil
1/4 cup freshly grated parmesan
2 cloves garlic, smashed
juice from half of a large lemon
1 tsp water
pinch or two of kosher salt

for the pasta:
7.25 oz uncooked multi-grain farfalle (about 2 1/2 cups)
1 tbsp olive oil
3 broccoli crowns, cut into small florets
kosher salt and fresh ground pepper
crumbled reduced fat feta, for serving

In a food processor, pulse all pesto ingredients together until smooth, stopping to scrape sides as necessary. Set pesto aside.

Cook pasta until al dente in salted water, according to package directions. Drain, reserving pasta water.

Meanwhile, heat oil in a large skillet that has a lid over medium heat. Add broccoli, season with salt and pepper, and saute for about 5 minutes, stirring frequently. Add a couple tablespoons of pasta water, cover and cook for an additional two minutes, or until broccoli is tender crisp. Toss with cooked pasta and pesto, adding a little of the reserved cooking liquid if dry.

Spoon into serving bowls and top with feta.

Black Bean and Veggie Pasta

I seriously LOVE Southwestern/Mexican/Tex-Mex flavors. Especially when they are loaded full of veggies and beans, and minus the meat. A little over a month ago, I had a craving for such a meal, but we didn't have any tortillas. Using pasta instead, I put together a quick and easy dinner that wound up being something pretty great. I took some pictures, but like most throw-together type pasta dishes, they weren't anything special and I decided not to blog about it.

A few days ago, I was deleting a bunch of old pictures off the computer (so Sage wouldn't be able to give me a hard time for having more pictures of food on my laptop than our child,) and I came across the ones from that pasta dish and remembered how delicious it was.

Yesterday, we were coming home from a friend's house, and I was trying to figure out what to make for dinner. It had to be 1) Quick- Sage was starving, and 2) Meatless- I had nothing defrosted. I decided to revisit that meal, and share it this time.

The original had green pepper, only yellow squash, a scant amount of cheese and was topped with light sour cream (or maybe greek yogurt, I can't remember.) This time, I used a orange pepper, added zucchini, increased the cheese, and topped it with diced avocado. Both, delicious, filling, and quick and easy- great for a week night.

Black Bean and Veggie Pasta

3 cups uncooked wheat or multi-grain rotini

1 tbsp olive oil

1 small onion, diced

1 medium bell pepper, any color, diced

2 yellow squash, diced

1 zucchini, diced

kosher salt and fresh ground pepper

1 tsp ground coriander

1 (15 oz) can of black beans, drained and rinsed

1 (14 oz.) can of diced tomatoes with mild green chilies

3/4 cup frozen corn, rinsed under water to partially defrost

2 oz. reduced fat cream cheese, cut into pieces

3/4 cup shredded 2% sharp cheddar cheese

sour cream/yogurt, diced avocado, chopped cilantro, etc., for serving

Cook pasta until just al dente according to package directions. Drain and set aside.

Heat oil in a large skillet over medium heat. Add onion and peppers and saute for a couple of minutes. Add squash and zucchini and season with salt, pepper and coriander, cooking for 3-4 minutes or until squash and zucchini are becoming tender.

Stir in black beans, tomatoes with chilies, and corn. Scatter in pieces of cream cheese, and stir until cream cheese is melted throughout. Combine with cooked rotini.

Top with shredded cheese, cover skillet and turn off heat OR transfer into a casserole dish, top with cheese, and place under preheated broiler for 3-5 minutes or until cheese is melted. Serve with desired accompaniments.

Garlicky Broccoli and Sausage Penne

While it's not a site I use very often anymore now that I know my way around the kitchen, I like to think that allrecipes.com helped me learn to cook. Several years back when I began really cooking, I loved using their ingredients search because I could punch in the random things I had on hand and find ways to make them into a delicious dinner. I still get a daily email from them, which I almost always delete without reading, but the other day one caught my eye.

Broccoli and sausage? Not a combo I would've ever thought to use, so decided to check out the recipe. It used a lot of oil, which I won't do, and frozen broccoli, which I don't care for, but I liked the concept. I had broccoli to use up and turkey sausage in the freezer, so I decided to make my own version that night. I didn't follow their recipe at all, just borrowed the the idea, and it really was a great dish. Garlicky, flavorful and easy- besides the pot to cook the pasta in, it's a one pan meal that comes together quickly. Sage loves light non-tomato based sauces, especially in the warmer months, and so do I, so this was a clear winner in our house.

Garlicky Broccoli and Sausage Penne

inspired by allrecipes.com

1 3/4 cup uncooked multi-grain-penne
olive oil mister or cooking spray
3 sweet Italian turkey sausage links
1 tbsp olive oil
2 chopped green onions, white and light green parts only
4 cloves garlic, minced
4 broccoli crowns, trimmed into small florets (a little over 5 cups)
4 oz sliced button mushrooms
1/2 cup chicken stock
1/4 tsp crushed red pepper (or more if you want it spicy)
kosher salt and fresh ground pepper
fresh grated Parmesan, for serving

Cook pasta according to package directions. Set aside.

Heat a large skillet over medium heat. Mist pan with olive oil or cooking spray and add sausage. Brown sausage on all sides, about 6 minutes and remove from pan. Slice into 1/3 inch rounds and set aside. (Sausage will not be cooked through.)

Add the tbsp of oil to the pan, gently scrape up any sausage parts stock to pan. Add green onions and saute for 2 minutes. Add garlic and heat until fragrant, about 1 minute.

Add broccoli florets to pan and cook for 2 minutes. Add mushrooms and saute for another 2 minutes. Add sliced sausage, stock, crushed red pepper, and salt and pepper. Use stock to deglaze pan if needed. Cover, reduce heat and simmer until broccoli is tender crisp and sausage is cooked through, about 5 minutes.

Toss sausage and vegetables with cooked pasta. Serve with parmesan.

Symon Sundays: Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary

Procrastination has always seemed to work in my favor. Or at least that's what I tell myself. (I like to believe I work well under pressure, but I'm pretty sure my husband would say other wise.) On any rate, you won't catch me doing things ahead very often. That hospital bag you are supposed to have packed weeks before your due date? I packed mine through my contractions right before we left to go to the hospital. (And my pregnancy went full term.) Shopping for a birthday or shower gift? I'm most likely to hit Target on the way to the party. And preparing my dishes for Symon Sundays? Despite my thinking ahead, they always seem to get done last minute.

However, this week is the exception. I'm a floral desinger, and with Mother's Day coming, I'm going to be pretty busy. But I wanted to make sure I didn't miss out on this mac and cheese, since I love using goat cheese as a base for pasta. Joanne picked this one, and of all the things we've made from Live to Cook, I found this one to be the most simple, in terms of ingredients, and the least complicated to prepare. Sage said it was perhaps his favorite of Symon Sunday recipe so far, and I think Beckett agreed. For once we didn't have to to bribe him to finish his dinner.

Since this isn't the healthiest of dishes, I halved it and made a few changes. My grocery doesn't carry a whole wheat or multi-grain rigatoni, so I went with a penne instead. I also used half and half instead of the heavy cream. I know when reducing it, you should use heavy cream, but I couldn't justify the extra fat. It worked fine, I just had to alter the cooking times a bit. It was a little dry after I stirred in the penne, but a few tablespoons pasta water did the trick.

The only thing I wished we'd done differently was to have bigger pieces of chicken. I picked up a rotisserie chicken for this, and since handling chicken on the bone is something that creeps me out, Sage did it for me. I was picturing bigger shreds, but he finely shredded it. Texture wise, I think it would be better in slightly larger chunks. It was still yummy though, and made for a nice dinner when paired with roasted broccoli.

Mac and Cheese with Roasted Chicken, Goat Cheese and Rosemary

adapted from Live to Eat, Michael Symons, 3-4 servings

1 pint (2 cups) half and half

1 tbsp chopped fresh rosemary

kosher salt

1/2 lb dried multi-grain pasta (such as penne, rigatoni, etc.)

4 oz goat cheese

1 cup shredded roast chicken

In a saucepan over high heat, add the half and half, rosemary and 1/4 tsp salt. Bring just to a simmer, then lower to medium and reduce the mixture by half.

Bring a large pot of salted water to boil, add pasta, and cook until al dente. Drain.

Add goat cheese and chicken to half and half, once reduced, and bring the mixture back to a simmer. Continue cooking until it coats back of spoon, about 15 minutes.

Toss cooked pasta with sauce.

Fresh Pasta with Sweet Tomato Sauce and Baked Ricotta

I first saw this recipe on Cate's World Kitchen and thought it looked great. Shortly after, I saw it on a couple other blogs, which of course made me want to make it even more. I finally remembered to buy ricotta, and I can say this was every bit as delicious as I expected it to be and perhaps even more! It was a beautiful evening, so we enjoyed this wonderful meal out on our deck, along with crusty multi-grain bread and some glasses of wine.

I've always been under the impression you had to have a pasta roller in order to make your own pasta, but Cate made it sound easy enough to do with just a rolling pin and a pizza cutter so I decided to try it. If that's a little too ambitious, you could always buy fresh pasta from the grocery, but it really was easy. In fact, even making the pasta, this meal came together fairly quick (with the exception of straining the ricotta) but tasted like something that took much longer.

Pasta with Sweet Tomato Sauce and Baked Ricotta,

Slightly adapted from Jamie Oliver (via Cate's World Kitchen)

1 (15 oz.) container of ricotta (part-skim is fine) drained in a cheesecloth-lined strainer for a few hours

1 tsp plus 1 tbsp olive oil

kosher salt and fresh ground pepper

1/2 tsp dried oregano

1 medium onion, minced

2 cloves garlic, minced

1 (28 oz.) can whole tomatoes with juices

3 tbsp balsamic vinegar

sugar, to taste (I omitted, as my tomatoes were sweet enough)

1 lb. wide pasta, such a pappardalle (recipe for fresh pasta, below)

a handful of fresh basil, torn

freshly grated parmesan, for serving

Preheat oven to 400. Place drained ricotta in the center of a foil or parchment lined baking sheet and flatten to a 1 inch thick disk. Rub with 1 tsp olive oil and sprinkle with salt, pepper and oregano. Bake for 15 minutes and set aside.

Cook pasta according to recipe or package directions. Drain, reserving some of the pasta water, and set aside.

Heat remaining oil in a large saucepan over medium heat. Cook the onion and garlic until soft, about 4 minutes. Add the tomatoes and simmer for 15 minutes. Using a wooden spoon, crush the tomatoes into pieces. Stir in salt, pepper, and balsamic vinegar. Taste, and add a small amount of sugar, if needed.

Toss the cooked pasta with the sauce. If neccessary, add a tbsp or two of the reserved pasta water. (If using the fresh pasta recipe below, there will be plenty of sauce to coat the pasta without the water.)

To serve, transfer pasta and sauce to serving dishes, and top with crumbled ricotta, basil and parmesan.

Fresh pasta

adapted from Jamie's Italy by Jamie Oliver, via Cate's World Kitchen

2 cups flour (I used unbleached all purpose)

3 whole eggs

kosher salt

Wisk together flour and a few pinches of salt. Make a well into the center and crack the eggs into it. Using a fork, wisk the eggs together without mixing in any flour until they're smooth and yellow.

Once the eggs are beaten, mix into the flour. Once it becomes too thick to stir, turn out onto the counter and knead for for about 8 minutes, or until the dough is very smooth. (This can be done up to two days ahead- knead until smooth, then wrap tightly in plastic wrap and refrigerate.)

When ready to use, lightly flour work surface and rolling pin. Roll dough into a large rectangle so it's less than an 1/8 inch thick. Using a pizza cutter, cut into strips of desired thickness.

Bring a large pot of salted water to boil. Drop the pasta in a few strands at a time, stirring so they don't stick together. Cook for 5 to 7 minutes, or until al dente. Drain but do not rinse.

Tofu and Noodles in Peanut-Tomato Sauce

Tofu is one of those things I've been eating for a long time but never attempted working with at home. I'm not so sure what I was afraid of. I can't tell you how many times I've had it in my hands at the grocery, only to chicken out, put it back down, and then... go buy some chicken.

The other day, I stood over the tofu, took a deep breath, tossed it into my cart and quickly walked away before I could change my mind. (Okay, that might be a little more dramatic than how it really went down.) Point is, I made it home with tofu and needed to find the perfect recipe with it. This was actually the hard part.

Most of the recipes I kept finding were Thai dishes, and while I had all of the stuff on hand to make many of those dishes, I've never been able to make an authentic Thai dish at home that I really loved. While I'm not giving up on that challenge, I didn't want to combine that with my first at-home tofu experience. But then I thought of a dish I've had lots of success with, Peanut Butter Chicken. Since its already one of Sage's favorite dinners, I thought it would be a great one to use.

Since it was my first time, I wanted to cook the tofu separately, and baking it seemed easiest. I made a few other changes to my standard recipe- I used green beans instead of bell peppers (since I'd used all of my peppers in these awesome fajitas the night before.) I always think recipes that have peanut sauces with noodles sound so yummy, so I went with that instead of our usual rice. The result was a great dinner we all enjoyed. I think from now on, tofu will be making more appearances in my shopping cart.

Tofu and Noodles in Peanut-Tomato Sauce, serves 4
1 (14 oz.) pkg firm tofu, pressed and cut in 3/4 inch cubes
1 tbsp tamari or soy sauce
7 oz. uncooked multi-grain or whole wheat spaghetti
1 tbsp olive oil
1 small onion, chopped
1/3 lb. green beans, trimmed and cut into 1 inch pieces
4 oz. sliced cremini mushrooms
1/8 tsp red pepper flakes
sea salt and fresh ground pepper
1 (15 oz.) can tomatoes with mild green chilies
1 cup vegetable stock
1/2 cup natural peanut butter
juice from 1/2 a lime (mine wasn't very juicy so I used the entire lime)

Toss cubed tofu gently in tamari/soy to coat. Refrigerate for at least 15 minutes.

Spread tofu onto a baking sheet coated with cooking spray and place into oven preheated to 375. Bake for about 35 minutes, flipping tofu a few times through cooking process.

Meanwhile, cook pasta according to package directions. Set aside.

Heat oil in large skillet over medium heat. Add onion and green beans and cook for 3 minutes, stirring frequently. Add mushrooms, red pepper flakes, salt and pepper, and continue cooking for about 5 minutes.

Add tomatoes with their juices and stock. Cover, and without reducing heat, simmer for about 10 minutes, or until green beans are tender. Uncover and stir in peanut butter until sauce is relatively smooth and begins to thicken, about 2 minutes.

Toss sauce with cooked noodles, tofu and lime juice.

Greek Tortellini Pasta Salad

This past weekend, my mom and I hosted a co-ed barbecue, in lieu of a traditional baby shower, for my brother and his wife, who are expecting their second child in a few weeks. It was a great time, with lots of yummy food and great friends and family. Best of all, the weather was absolutely fabulous and perfect for a backyard BBQ. (I took full advantage of it by wearing a sundress and flip-flops.)

For one of the many sides we had, I made a pasta salad. Not only are they one of my favorite things to eat at get-togethers/barbeque's, they are also one of my favorite things to make for them. I love coming up with new versions. After some consideration, I decided I wanted to use greek salad components but keep it simple. Originally, I was planning on using farfalle, but then chose to make it with tortellini instead. This came out awesome and I received lots of compliments on this one!

for the dressing:
1/4 cup red wine vinegar
1/3 cup good quality olive oil, plus extra, if needed
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 1/2 tsp honey
1 tsp dried basil
1 tsp dried oregano
several grinds of pepper

for the salad:
2 (1 lb.) packages frozen tri-colored tortellini
1/2 cup sliced kalamata olives
1 cup grape tomatoes, sliced
1 large cucumber, peeled, seeded and diced
6 oz. feta, crumbled

In a container with a tight fitting lid, combine all dressing ingredients. Shake well to blend.

Cook the tortellini until tender, according to package directions. Make sure not to overcook. Drain and give a quick rinse under water, but keep tortellini warm.

Place warm tortellini and olives in serving dish. Pour dressing over top and toss gently to coat. Cover and refrigerate for several hours (or over night.)

Before serving add tomatoes, cucumbers and feta. If needed (depending on length of time refrigerated) drizzle with some extra olive oil if dry. Toss gently to combine.