My PB + J

mediterranean pasta {recipe}

during the three years i worked as the general manager for a local brewery i fell in love with the mediterranean wheat pasta we offered. since leaving the company nearly two years ago i still crave this simply light and healthy pasta dish. i have made it once before but i revisited it over the weekend knowing it fit into cycle three of the 17-day diet guidelines. suz here is another vegetarian recipe i am happy to share! oh! and did i mention that i skipped using wheat pasta and replaced it with brown rice spaghetti. delish! pair it with a glass of white wine, a simple salad and sorbet and you’ve got one amazing guiltless meal. 
here’s what you need:
1 cup baby spinach
1/2 cup grape tomatoes cut in half. 
1/2 red onion, thinly sliced
1 cup artichokes, i used frozen (defrosted) but any variety works 
1 garlic clove, minced 
1/4 cup feta (17dd use fat-free)
juice of a lemon (mine was really juicy so i only used half)
1 TB butter 
1/4 cup white wine (i used budget friendly pinot grigio)
brown rice spaghetti, cooked according to package directions
here’s how:
in a skillet melt butter. add in onions and sauté until soft, 5-8 minutes. add in garlic and cook for a minute, do not brown the garlic. squeeze the lemon juice into skillet and then wine. let the sauce simmer for a few minutes deglazing the pan. add in tomatoes, spinach, artichokes and cook until spinach is wilted. add the spaghetti to the skillet and toss to coat. plate the pasta and top with feta cheese. enjoy! 
have you cooked with brown rice pasta? what are your thoughts about it? i thought it was very starchy, especially while cooking but once it was mixed with everything i thought it tasted just like wheat pasta minus the chewy-ness. 

Yumpkin Pasta

One of our best friends, Suzanne, sent me a recipe for “yumpkin pasta” this past weekend. She must know me pretty well to know that this recipe was straight up my alley. Jim was a little hesitant at first since he isn’t the biggest pumpkin fan. Even my sister, who was over trying to relax liked it. Thanks Suz! Can’t wait to eat the leftovers for lunch tomorrow.

Yumpkin Pasta

  • One box whole wheat pasta (i used rotelle) Cooked according to package
  • 10 asparagus spears, cut into thirds
  • 2 chicken breast steaks, cut into cubes
  • 1 cup heavy cream
  • 1/2 cup pumpkin puree
  • 1/4 cup shredded Parmesan cheese
  • 1/2 stick unsalted butter
  • 16 sage leaves
  1. Preheat oven to 400 degrees. Toss cubed chicken in olive oil, salt and pepper. Cook until there is no pink remaining.
  2. In a large saucepan, combine pumpkin, cream, butter, parm, salt and pepper. Bring to simmer.
  3. In a small pan, heat a small amount of butter and olive oil. Add in sage until crispy.
  4. Combine chicken and asparagus to sauce and warm through. Add in cooked pasta and crispy sage.
  5. Enjoy!

Internationally Inspired Recipe Number One: Perogi’s

Many of my friends are currently trekking across Europe for the summer months. Their vacation of a lifetime is allowing them to try new and interesting foods, bringing them places they have never thought of going and most of all seeing amazing sights. Being left behind in the states I have decided that I am going to pay tribute and try recipes of the countries they are visiting. My first recipe on my list started with my friend Margaret. When we were younger we would often make Perogi’s (http://en.wikipedia.org/wiki/Pierogi). These soft pillows of dough are filled with two of my favorite ingredients; Potatoes and onions. The options for these dumplings are endless but I always go back to the way I originally ate them, with butter and fried onions. Not the healthiest dish, but always a comfort food of my younger years with close friends.

  • 1 Package of fresh Perogi’s (There are many flavor combo’s, I chose Potato and Onion)

  • 1/2 c. Diced Yellow Onion

  • 2 TB Butter

  • 2 TB Olive Oil

  • Green Onions

  • Sour Cream (Optional)

  1. In Medium Pot cook Perogi’s according to package directions.

  2. In a small saute pan, melt butter and olive oil and add in onions until caramelized.

  3. Drain dumplings and top with onion mixture.

  4. Top with sour cream and onions for an additional layer of flavor.

Recipe Adapted from: Margaret Dent-Cabral’s Family

Butternut Squash Penne with Sage Brown Butter

My favorite fall flavors are nutty butternut squash with crisp buttery sage. But, I hate waiting for the leaves to start falling to make this dish. The key element of flavor in this dish is the crisp sage. Uncooked sage and “fried” sage carry two different flavors; one being very wild and fresh like the forest it came out of and two, being buttery and sweet. You could make this without the sage if you don’t like the flavor, but give it a try, you may be surprised how good fuzzy, green leaves can be!

  • 2 Bags Cubed Butternut Squash (Trader Joes)
  • 1 tablespoon plus, 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 1 pound dried pasta (I use Whole Wheat Penne)
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 2 tablespoon fresh sage, chopped, or 1 teaspoon dried sage, crumbled
  • 1/4 cup chopped, toasted pecans (optional)
  • Grated Parmesan cheese
  • Nutmeg or Amaretti Cookie dust to taste
  1. Heat oven to 400 degrees. Toss the squash with 1 tablespoon of olive oil, then spread it on a cookie sheet and sprinkle with salt and pepper. Bake, stirring every 10 minutes, until slightly caramelized, 30-40 minutes total. Take out of the oven and set aside.
  2. Cook pasta in boiling water until al dente, then drain well.
  3. While the pasta is cooking, melt butter with remaining 1/4 cup olive oil in a saucepan over medium-high heat until it bubbles. Reduce heat to medium-low, then add shallot, sage, and a dash of salt. Cook, stirring, until shallots are soft and sage is crispy.
  4. Turn off the heat; add the squash and, if you want, pecans. Toss with cooked pasta and serve with Parmesan, a dash of nutmeg or crushed amaretti cookies.

Recipe Courtesy of: My Noggin

Husband Rating: “The best dish you make, because you have mastered the flavors like nobody else!” Gotta love him, and this was while he was eating leftovers for lunch two days later! I ♥ him!

Veggie Lasagna

While on our diet I have been craving Stouffer’s Vegetable Lasagna, I couldn’t find a recipe out there so I created my own. It wasn’t too bad considering it was my first attempt but it needs a little revamping. For now, here is my take on a family favorite.

Melissa’s Veggie Lasagna:

  • 2 cups Shredded Carrots
  • 1 Tablespoon Refined Coconut Oil
  • 1 Crown of Broccoli, chopped
  • 2 Cremini Mushrooms, Diced
  • 1 White Onion, Diced
  • One Package, Frozen Chopped Spinach, thawed and moisture removed
  • 2 c. Low-Fat Ricotta Cheese (If you want to make Vegan Ricotta, recipe below)
  • 1 c. Vegan “Mozzarella” Cheese
  • 3/4 c. Panko Breadcrumbs
  • One Package Whole Wheat Lasagna Noodles, cooked according to directions
  • Alfredo Sauce (Recipe Below)
  1. In large pot, boil Carrots and Broccoli until tender (Do not over cook because it will continue to cook in the oven).
  2. In skillet, warm coconut oil until melted. Add in Mushrooms and onions until they sweat and have reduced in size, about 8 minutes.
  3. To assemble lasagna: Place 1/2 c. Alfredo sauce in bottom of your dish, layer pasta over sauce. Next make a thin layer of ricotta, then mushroom mixture and spinach. Top with another layer of pasta and sauce. Layer Broccoli mixture and then another layer of pasta. Keep repeating this process until all veggies, pasta and sauce are gone.
  4. Top lasagna with a thin layer of “mozzarella” cheese and panko bread crumbs.
  5. Bake in a 35o degree oven for thirty-five minutes, or until golden brown.

Recipe Courtesy of: My Noggin

For “Ricotta” Cheese

  • 14 to 16 ounces Firm Tofu
  • 3 Garlic Cloves
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Oregano
  • 3/4 Teaspoon Sea Salt
  1. In a food processor combine all of the ingredients until it is a puree.
  2. Use right away or store for up to one week

Recipe courtesy of: Skinny Bitch in the Kitch

Quick Vegan Alfredo Sauce

  • 2 TB. Vegan Butter
  • 3 t. Whole Wheat or Rice Flour
  • 1/2 c. Soy or Rice Milk
  • 1/8 c. Vegan Parmesan
  • Sea Salt and Pepper to taste
  1. Melt butter and then add flour and cook until lightly blonde
  2. Whisk in milk and then add in parm until melted
  3. Add salt and pepper
  4. Enjoy!

Recipe Courtesy of: My Noggin