I think an addiction to cookbooks is something all foodies share…Not just cookbooks, but any book that has recipes in it…I was at the doctor’s office and was reading a magazine there, saw the recipe for ‘Greek chicken pasta’ in it – that used some of my favorite ingredients: artichokes, sun dried tomatoes, kalamata olives and feta cheese. I literally memorized the recipe, so that I could come home and try it. I forgot part of the recipe(so much for memorizing..)and tried searching for it online. Found the source, and here is my adaptation of the original recipe. Since my husband and brother both eat chicken, I have retained the chicken in the recipe, after reserving some as a vegetarian version for me. See Notes section below for details. Ingredients: 6 servings 1 package whole grain penne pasta 2 tbsp extra virgin olive oil 1 large onion, chopped 2 cloves garlic, chopped 1/2 tsp red pepper flakes(optional) 1 tbsp whole wheat flour 1/2 cup chicken broth(subst. veg broth or just water) 3 cups cubed rotisserie chicken 1 10 oz package frozen artichoke hearts, thawed 1/2 cup crumbled feta cheese 1/2 cup chopped oil-packed sun-dried tomatoes, drained 1/3 cup sliced pitted olives(I’ve used Kalamata olives) 2 tsp dried parsley salt is optional Directions Cook pasta according until al dente in plenty of salted water. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and red pepper flakes, let it infuse the oil. Add the onion, cook until soft and translucent. Add the whole wheat flour, mix it into the oil, onion mixture. Let it cook a bit. Slowly drizzle in the broth. Let it thicken for a while. Add the artichokes, sun dried tomatoes and olives. (** See notes below for vegetarian option) Add the chicken and stir Read More..
Cauliflower is one of my favorite vegetables, especially when it is a stir fry that my mom makes. So simple, yet so tasty. But my son doesn’t like cauliflower. He loves broccoli, but refuses to even touch cauliflower. I know! How is that even remotely possible, right? If you are like DH – you’d be like – ‘Why don’t you just give him what he likes!’. Uh Huh, I think there is this inherent urge as a mother – that I am hellbent on feeding him something he doesnt like, if it is good for him. There is a sense of vicotry, err.. um..satisfaction in having done that. So, it was mission: ‘Conceal Cauliflower’ that yielded this dish. The whole irony of it is that Mr.Terrible Twos was in one of his moods and refused to even try this. But, DH on the other hand, loved it and ate every bit of it. I loved it too..despite the frustration that my son refused to eat it. Yep, this dish is something that comforts you from the inside out, no matter what the situation. Ingredients: 1 lb Riccioli pasta(or any other shape pasta) 2 cups cauliflower florets, chopped 2 1/2 cups 1 % milk 3 cloves garlic, chopped 1 onion sliced thin 1 tsp Italian seasoning 1/2 cup ricotta cheese 1/4 cup shredded mozzarella 1/4 cup shredded pepper jack cheese 2 tbsp + 1 tbsp grated parmesan cheese 2 tbsp butter 2 tbsp whole wheat flour 1/2 – 1 cup of frozen peas(I just threw in a few fistfuls) salt, pepper to taste Method: Boil the pasta in plenty of salted water until cooked, but al dente. Whhile the pasta cooks you can start making the sauce. Place the chopped cauliflower, garlic in a microwave safe bowl and cover with the Read More..
‘Cappelletti’ are small hat shaped pasta, that is very similar to its stuffed cousin toretlloni. I found it as an interesting shape and picked it up from Costco last week. Thinking of what sauce to toss it in, I remembered I had bookmarked a Sundried Tomato Pesto recipe by Giada. I absolutely love the tartness and the mild sweetness from the sundried tomatoes and always have a jar of oil packed sundried tomatoes on hand. The oil packed version of sundried tomatoes works really well in this recipe, coss you don’t have to add any additional oil while making the pesto. I have tweaked the original recipe from Giada, by adding some toasted almonds while making the pesto. The almonds add a very nice buttery nutty flavor to the pesto. It is a great addition of protein to the meal, coss it is just pasta tossed in the pesto. Makes it very filling too. Ingredients: 1 cup oil packed sun dried tomatoes 1 cup basil leaves 2 cloves garlic 1 tsp red pepper flakes 1/3 cup whole almonds 1/3 cup Parmesan cheese, grated salt, to taste Method: In a skillet over medium heat, toast the almonds until fragrant and slightly browned. Remove, let cool and chop coarsely. Place the almonds, sundried tomatoes, basil leaves, garlic and red pepper flakes in the blender and pulse, until everything comes together. Add the parmesan cheese and blend to combine. You may stream in extra olive oil if the consistency doesnt look right to you. I thinned the pesto with pasta water, and hence kept it sort of thick. Boil the pasta in plenty of salted water, until al dente. Reserve about a 1/4 cup of the pasta water and drain the pasta. Toss the pasta with the sundried tomato pesto while drizzling with Read More..