Spicy Artichoke & Chickpea Spaghetti

OuterSpice

Last week I received a sample of Outer Spice Spicy low salt seasoning. Outer Spice makes 2 blends, regular and spicy, in both low salt and salt free.

OuterSpice

 

Being that it was late and someone (me) had been out in the yard with the boys all afternoon…I quickly pulled together a pasta based dinner and then sat down to dinner outside. Summer time living is good!

 

Chickpeapasta

Spicy Artichoke & Chickpea Spaghetti

Ingredients:

  • 1 pound spaghetti
  • 1/3 cup olive oil
  • 1 Tbsp garlic, minced
  • 15 ounce can chickpeas, drained
  • 15 ounce can artichoke hearts, drained and chopped
  • 1 Tbsp white balsamic vinegar
  • 1-2 tsp Outer Spice Spicy blend*
  • Parmesan cheese, grated

Directions:

Bring a large pot of salted water to boil, cook pasta as directed on package, reserving 1 cup cooking water, drain pasta.

Meanwhile, heat a large skillet over medium, adding oil. Stir in garlic, chickpeas and artichokes, saute until sizzling. Sprinkle vinegar and spice on top. Add pasta and toss gently to coat. Add half of reserved pasta water and ½ cup Parmesan cheese, toss to coat, and add more pasta water as needed for a smooth sauce. Sprinkle on as much cheese as you prefer!

*The Spicy blend is spicy. If you are not used to heat…use only a little. Kirk and I…well, a good sweat while eating is always good ;-)

Serves 6 to 8.

FTC Disclaimer: We received product samples used in this recipe.

Farmers Market Soup

Farmersmarketsoup

Can I say I am excited? It is only about 2 weeks from our local farmers market opening for the season! And now I live within walking distance as well – yay! We had this soup recently and all it did was have me wistfully sighing over having to wait for the market to open!

Farmersmarketsoup

Farmers Market Soup

Ingredients:

  • 4 cups vegetable broth
  • 2 ears corn
  • 1 medium zucchini, thinly sliced
  • 1 Tbsp garlic, diced
  • ¼ tsp ground black pepper
  • 14-15 ounce can garbanzo beans, rinsed and drained
  • Hot sauce

Directions:

Remove the husks and silk from corn, cut kernels off the cobs. Add the broth, corn kernels, corn cobs, zucchini, garlic, black pepper and garbanzo beans to a large saucepan. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Remove and discard corn cobs, season to taste with hot sauce.

Serves 4.

Artichoke & Tomato Pasta Salad

ArtichokeSalad

Summer was in my dinner bowl yesterday, even if it is only 60° outside currently ;-)

ArtichokeSalad

Artichoke & Tomato Pasta Salad

Ingredients:

  • 8 ounces tri-color spiral pasta
  • 14-ounce can artichoke hearts, drained and chopped
  • 4 roma or plum tomatoes, cored, seeded and chopped
  • 1 ripe avocado, cubed
  • ¼ cup Parmesan cheese, grated

Dressing:

  • ¼ cup sunflower oil
  • 1 large lemon, zested and juiced
  • 1 Tbsp dried cilantro
  • ½ tsp fine sea salt
  • ½ tsp ground black pepper

Directions:  

Bring a large pot of salted water to boil, add pasta and cook for time on package. Drain, rinse with cold water and shake dry.

Toss cooked pasta with artichokes, tomatoes, avocado and cheese.

Whisk dressing ingredients together, pour over salad and toss to coat.

Serve warm, or cover and chill.

Vegan & Gluten-Free Hawaiian Macaroni Salad

PastaSalad

Hawaiian Macaroni Salad is an oddity. You may have never had it before, you may love it or you might just think..what the heck? If one expects a mess of greens and mac and cheese at a BBQ joint, well, one expects a scoop (or two) of macaroni salad when dining at a “Hawaiian” joint.

Now then…it is made with pasta and is heavy on the mayonaise. None of which Alistaire can eat. A few adaptations later, and we had a huge bowl of weird tastiness. I’ll fully admit that as a kid I loved fried Spam, which no way would I eat now…but there is a tiny sliver of me that was “oh yeah, Spam steaks!!!!). Lol…….

PastaSalad

Vegan & Gluten-Free Hawaiian Macaroni Salad

Ingredients:

  • 8 ounces gluten-free macaroni (Barilla Gluten Free Elbow Pasta)
  • ¼ cup apple cider vinegar
  • 1 cup non-dairy milk, such as unsweetened coconut milk beverage
  • 1 cup vegan mayonaise
  • 2 tsp dark brown sugar, packed
  • 1 tsp ground black pepper
  • ¼ tsp fine sea salt
  • 2 green onions, trimmed and thinly sliced
  • 2 stalks celery, trimmed and diced
  • 2 medium carrots, peeled and finely grated

Directions:

Bring a large pot of salted water to boil, add in pasta and cook as directed, drain throughly and transfer to a large mixing bowl. Toss with apple cider vinegar and set aside.

In a small mixing bowl, whisk milk, mayonaise, brown sugar, pepper and slat together, pour over pasta, stir to coat. Add in green onions, celery and carrots, stir again.

Cover tightly and refrigerate for at least an hour. Let it sit overnight and the flavor magic really happens!

Serves 4 to 8, depending on portion size.

Tomato & Coconut Fettuccine Pasta

Fet

Fet

To celebrate finally having a working pantry in the new house (more on that to come this week) and being able to use my kitchen fully, I celebrated it with a luscious plating of pasta. Pasta that tasted more sinful than it was. Unsweetened coconut milk gives a creamy sauce base, without the fat and calories of heavy cream. I have missed cooking the past two weeks!

Have you tried Coconut Milk yet? It has become my go-to milk since we dealt with Alistaire’s allergies, and for me I prefer it for cooking and baking over any of the milk alternatives. If you haven’t tried it, check out Silk Coconut Milk and you can sign up for a coupon.

A bonus is the sauce is gluten-free, so if you use your favorite GF pasta, you can indulge away. An amazingly fast dinner, with a few tricks that will have you wishing there is leftovers….and if not, well you can always make it again!

Tomato & Coconut Fettuccine Pasta

Ingredients:

  • 16 ounces fettuccine
  • ​2 Tbsp sunflower or grapeseed oil
  • 1 medium sweet onion, finely chopped
  • 2 large cloves garlic (about 2 tsp), finely diced
  • 1½ cups unsweetened coconut milk
  • 2 14.5 ounce cans petite diced tomatoes
  • 2 Tbsp basil paste
  • ½ cup Parmesan cheese, grated
  • Ground black pepper & fine sea salt

Directions:

Drain the tomatoes in a fine mesh strainer, transfer to a bowl.

Bring a large pot of salted water to boil, add in fettuccine, cook for time on package, drain.

Meanwhile, heat a large skillet over medium. Add oil and onion, saute onion until tender, about 5 minutes. Add in garlic, saute for a minute more. Stir in coconut milk and let come to a simmer. Drain off any tomato water in the bowl and discard, add tomatoes to coconut milk, with basil and a generous grinding of black pepper. Let sauce come back to a simmer, simmer gently until pasta is done.

Add drained pasta to skillet, toss gently to coat. Sprinkle on half of Parmesan cheese, toss to coat, repeat with other half. Turn off stove, let pasta sit for a few minutes, sauce will thicken upon standing.

Serve with additional Parmesan cheese.

Serves 4 to 6, depending on appetite. Prep and cooking time: 30 minutes total.

Notes:

Basil paste is sold in many grocery stores, in the refrigerated produce section. If you live in an area like we do, fresh Basil is cost-prohibitive nearly year round. When a single bunch of it costs nearly $4, using the paste is an excellent choice. It has a wonderful aroma/taste.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Rhubarb Roundup!

Rhubarb1

When we moved this month, I left behind all my rhubarb plants at the old house.

Rhubarb

But, I did get the first harvest of spring (and if I wanted to…I could sneak in another harvest before the houses closes. Hah!). Not everyone loves rhubarb, and if anything are scared by it. It is sour and has its own flavor to be sure. Beyond strawberry-rhubarb pie or crisp, it can be “what do I do with this?”

And there is so much you can use it! Lop off the leaves on top and start slicing thinly. Dinner, breakfast and dessert…

Rhubarb1

Linguini With Rhubarb

Rhubarb2

Rhubarb & Pineapple Coconut Oatmeal

Rhubarb2

Strawberry Rhubarb Crisp

Rhubarb1

Rhubarb Blueberry Cinnamon Honey Jam

RhubarbBlueberryJam

Individual Rhubarb-Strawberry Crumbles

Minirhubarbcrisp

Rhubarb Honey Jam

RhubarbJam

Rhubarb and Apple Oatmeal

AppRhuOats

Gluten Free Rhubarb Crisp

RCrisp

Oat & Flax Pancakes with Maple Rhubarb Sauce

Oatflaxpancakes

Vegan Rhubarb Muffins

RM1

Strawberry Rhubarb Cobbler

SR1

Rhubarb Crumble

Trashy Throwbacks: Cheeseburger Rice

cheeseburgerrice

Those quaint old days. The ones I call “BI”. Before Internet. When our meals were similar week in and out. I grew up in a Spaghetti Sunday kind of house, and as I have mentioned many times, my Dad liked his food bland. And easy to chew. So, if there was something he liked, we ate a  lot of it. And he liked instant rice. (Which probably is why I used a lot of it in my backpacking recipes…..)

This trashy one pot meal came right off the back of the Costco sized box of Minute Rice. I got to where I had made it so many times I could do it out of memory. And lets just say that for the last 11 or so years I don’t I have made this once.

Back then, I didn’t have a lot of resources for recipes outside of cookbooks at the library, and well….my Dad was not open to new things very often. I have always been appreciative that Kirk will try most anything I create.

cheeseburgerrice

Cheeseburger Rice

Ingredients:

  • 1 Tbsp neutral oil
  • 1 package ground beef substitute, 12-16 ounces (or for the carnivores, 1 pound lean ground beef)
  • 1 sweet onion, chopped
  • 1 Tbsp garlic
  • 2 cups water
  • 1 cup ketchup
  • 1 Tbsp mustard
  • 1 Tbsp Worcestershire sauce (vegan preferably)
  • 2 cups instant rice
  • 1-2 cups sharp cheddar cheese, grated, dairy or vegan

Directions:

Heat a large deep skillet over medium-high, add in oil, ground beef substitute and onion, saute until heated through (if using beef, don’t use oil and cook beef until fully cooked). Add garlic, cook for a minute. Stir in water, ketchup, mustard and Worcestershire sauce. Bring to a boil over high, add in rice, stir well. Sprinkle on 1 cup cheese, cover and let sit off the burner for 10 minutes. Stir well, add in a bit more cheese, as desired, to taste.

Serves 4 to 8.

Linguini With Rhubarb

Rhubarb2

In a very bitter-sweet way, I harvested the first and last of my rhubarb plants this week.

Rhubarb

I wanted one spring meal from my plants, before I said goodbye to them. We closed on our new house on Thursday of last week and our move is this week. I am leaving a number of plants behind, for the soon-to-be new owners, and of which all 8 rhubarb plants are staying. I figure I will take some time to see if I have a good spot for it, and buy some new starts. I still need to make a chart of the plants I am leaving behind, to let the new owners know what everything is, and how to raise/harvest it (they were very excited to know I was leaving some of the berry plants).

We walked into our house this afternoon and oh my mind was swirling! So much to think about and plan.

Rhubarb2

Linguini With Rhubarb

Ingredients:

  • 16 ounces linguini
  • 1/3 cup olive oil
  • 4 tsp garlic, minced
  • 2 cups fresh rhubarb, thinly sliced
  • ¾ cup Parmesan cheese
  • 1 cup fresh flat-leaf parsley, fine chopped
  • 1 tsp ground black pepper

Directions:

Bring a large pot of salted water to boil, add pasta and cook as directed on package. Reserve 1¼ cups cooking water and drain pasta.

Meanwhile, heat a large skillet over medium. Add oil and rhubarb, saute for about 5 minutes, add garlic, saute for a minute more.

Add cooked pasta, cheese and 1 cup of reserved pasta water, toss to coat, cook for 2 minutes over medium-low. Add in parsley and pepper, toss and add remaining pasta water if needed.

Serves 4 to 6.

Vegetable Stew & Dumplings

Stewdumplings

Classic comfort food to me is belly-warming, and it feels like a hug with every bite. This stew was that. I adapted a recipe I saw on Real Food Real Deals, and added more vegetables and made the dumplings more flavorful. Did I mention the left overs were even better the next day? Yum!

Stewdumplings

Vegetable Stew & Dumplings

Ingredients:

  • 8 cups broth
  • 1 pound carrots, peeled and cut into matchsticks
  • 1 large sweet onion, peeled and chopped
  • 1 large crisp apple, peeled, seeded and chopped
  • 2 Tbsp garlic, minced
  • 1 Tbsp olive oil
  • ¼ tsp black pepper
  • 2 cups all-purpose flour
  • ½ cup Parmesan cheese (shaker can type, do NOT use fresh grated)
  • 1 Tbsp baking powder
  • 1 Tbsp Italian seasoning blend
  • ½ tsp fine sea salt
  • 1 cup milk
  • 3 Tbsp unsalted butter

Directions:

Add the broth through black pepper to a large stockpot, bring to a boil and reduce heat to medium. Taste for salt, if needed.

Meanwhile, in a small saucepan, heat the milk and butter till melted, over medium-low. Take off heat.

Whisk flour through sea salt together, add in milk and stir to combine, it will be thick.

Using your fingers, rip off bite size chunks and drop quickly into simmering stew, until dough has been used up. Let simmer uncovered, over medium-low, for 10 minutes.

Notes:

To make the stew more filling, add in a can of drained chickpeas, or for a classic chicken & dumplings, a 10 to 13 ounce can chicken breast, broth and all,  in the first step.

Barley Vegetable Soup

BarleySoup

With our moving date getter closer, I have been trying to use up as much food as I can. I figure better to not have to move it if I don’t have to. This was an easy dinner to pull together – and made use of the many bags of quick-cooking barley I bought at Trader Joe’s (and then ignored…yeesh!) And eek……10 days till we move!

BarleySoup

Barley Vegetable Soup

Ingredients:

  • 8 cups vegetable broth
  • 1 Tbsp olive oil
  • 28 ounce can tomatoes with basil (unsalted)
  • 1½ cups carrots, peeled and chopped
  • 1 pound yukon gold potatoes, chopped
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1½ cups quick cooking barley
  • 14.5 ounce can green beans, drained

Directions:

Bring broth through garlic to a boil in a large soup pot. Add in barley, return to a boil, cover loosely and reduce heat to a simmer. Cook for time directed on packaging (mine took 15 to 20 minutes), till barley and vegetables are tender. Add in green beans, heat through.

Season to taste and serve.

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