Happy March! Doesn't it feel like February just flew by? Since I began trying out a gluten free diet (a discussion on my experience with going gluten free to come soon!), I've tried a bunch of different GF pastas. I know that some people feel ehh about pasta and can take it or leave it, but I am not one of those people. Two of the GF pasta brands that I've liked thus far are Tinkyada and TruRoots. I don't care for that overly corn-y taste to some of the gluten free pastas, and these two brands are on-point with offering a similar tasting pasta alternative to the real, gluten-filled kind. My carb-loving self enjoys whipping up healthy, yummy pasta dishes, and I didn't want to be completely missing my pasta fill just because I'm experimenting with a gluten free diet. For this dinner, ... [Read More]
pasta
No-Bake Summer Veggie & Lemon Ricotta Lasagna
Growing up, I was not a fan of corn on the cob. I didn't despise it, but I just didn't really get what was so special about it. It seemed as though everyone ate it on a daily basis in the summer. Fast forward to now, and all of a sudden I like corn on the cob - and enjoy cutting it off the cob and throwing it into recipes even more. My husband, on the other hand, thinks that corn should only be eaten on the cob. But when it comes to persuading him to like foods, I tend to be pretty persistent. He was once a bean hater, and now I hardly ever hear a complaint when I throw chickpeas in our salads. In fact, he now voluntarily orders lentil soup sometimes. Point of the matter is, I'm not giving up on throwing corn into recipes just yet my friends! So when I came across a recipe in the ... [Read More]
A Renewed Love Affair with Pasta Pizza
Hi there! I'm psyched right now because: 1.) My parents and 2 of my siblings are flying in to visit me tomorrow! The last time I saw them was in February when I was in Jersey for a few weeks because my grandma was sick and in the hospital. I'm really looking forward to seeing them under happier circumstances and to show them around my new Bay Area home. 2.) It's only Tuesday night and my work week is pretty much over already. I'm sure I'll be taking care of a couple of things here and there (because that inevitably happens when you work from home), but I'm pretty much done with work until next Monday and am looking forward to a nice lonnggg 4th of July weekend with my hubby and family! And speaking of 4th of July, if you're looking for some healthy recipe ideas to try out over ... [Read More]
Ricotta Rigatoni with Zucchini, Tomato & Toasted Bread Crumbs
Boy does it feel like summertime here in the Bay Area! Today was a toasty 90 degrees... and I'm a little afraid for how hot it might be the actual summer. I'm just not made for hot weather! One of the reasons why I was crazy about San Diego was the usual 75 degree weather - ideal in my opinion - but I'll stop being a baby and find a way to deal with whatever heat comes my way this upcoming season. ;-) Earlier today I went to the Coyote Valley Family Farm Feast, an event that showcased locally grown food prepared by top chefs in the area. There were some really tasty food options offered, and I enjoyed two of the plates: a fava bean & radish salad, along with beet + goat cheese crostini. Both were awesome! Having attended an event with such a wonderful theme of highlighting the ... [Read More]
Perfecting Pasta Caprese
Last Christmas, my hubby gave me a book of classic Italian recipes as a stocking stuffer. In it there are some quintessential meat-free Italian recipes included. I started flipping through it yesterday after having dreams that he and I were on a vacation in Italy (I think that's a sign that we should really go there soon!), and a recipe for pasta caprese caught my eye. I've made caprese in many forms and fashions -- as the classic salad, a chopped heirloom salad, a panini, risotto dish, and yes, as a pasta meal. I love the simplicity of it: some good olive oil, tomatoes, mozzarella, fresh basil, salt, pepper, and sometimes balsamic vinegar. It never fails as a great combo, especially in warm weather. But this book had a tip noted in there that I've never done before: freezing the ... [Read More]
Creamy Pasta Shells with Mushrooms, Green Beans & Pine Nuts
Last week as I was flipping through my cookbooks looking for some inspiration while meal planning, I came across a recipe in my Essential Vegetarian book that caught my eye. It was a recipe for fettuccine with creamy mushroom and bean sauce. I decided to use whole wheat pasta shells and altered some of the ingredients, and the meal came out pretty delicious if I do say so myself! Creamy Pasta Shells with Mushrooms, Green Beans & Pine Nuts 12 oz [whole wheat] small pasta shells1 TBSP olive oil1/4 onion (chopped)2 garlic cloves (minced)1 large portobello mushroom cap (thinly sliced)1/2 cup white wine1 cup heavy whipping cream1/2 cup vegetable stock6 oz green beans (trimmed and thinly sliced diagonally)3 TBSP chopped fresh basil1/4 cup sun-dried tomatoes (cut into ... [Read More]