Spicy Thai Chicken Noodle Soup

I have recently become obsessed with Pinterest. I'm probably late on this one but if you haven't joined the world of pinning, I highly recommend it. Or, possibly not, if you want to actually get anything else done. It tends to suck up a lot of time. But if you don't mind spending some extra minutes (or hours) perusing recipes, pictures of cute animals, fashionable shoes, etc. then it's definitely worth it. My boards on Pinterest focus mostly on food of course with some cute baby stuff and fancy shoes thrown into the mix. Follow me here if you're interested in checking it out!

Anyway, I made my first recipe from Pinterest last night and since I can't actually follow a recipe without adding my own spin, I decided to finally write a post and share it with you here. The original recipe is from Fitness Magazine and looks quite delicious. I just thought it lacked a little spice and seasoning so I added a few things and adjusted to my taste. As for the spiciness, you can add as much or as little as you like depending on your taste buds. I think the bit of Sriracha (Thai hot sauce) in the soup adds a great warmth without being too spicy and then any extra on top works for a true kick. Also, this made a ton of soup. We like leftovers so no problems here but you could easily cut back on the amount of broth and noodles and make less soup. When the noodles are added to the broth, they suck up a lot of liquid. If you'd like even less soupiness, this could easily become more of a stirfry than a soup by cutting back on the broth. Either way, it's a very yummy way to experiment.

Spicy Thai Chicken Noodle Soup

• 1 tbsp sesame oil (vegetable oil would also work)
• 2-3 cloves garlic, minced
• 2 inch piece of fresh ginger, grated
• 1 lbs. boneless skinless chicken thighs, cut into 1 inch cubes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chunky peanut butter
• 1 cup crushed tomatoes
• 2 tbsp fish sauce (or 1 tbsp soy sauce)
• 1 tbsp Sriracha
• 6 cups low sodium chicken or vegetable stock
• 12 oz bag of broccoli slaw (shredded broccoli and carrots)
• 10 oz bag shredded green cabbage
• 8 oz brown rice noodles
• 1 cup canned bean sprouts, rinsed and drained

In a large soup pot, heat oil over medium heat.

Season chicken with salt and pepper.

Add garlic, grated ginger and seasoned chicken to the hot oil, before oil starts to smoke.

Saute until the chicken is no longer pick on the outside, about 10 minutes.

Stir the peanut butter into the crushed tomatoes.

Add tomato/peanut butter mixture, fish sauce, Sriracha and stock to the pot.

Bring the mixture to a boil. (Comes to a boil quicker if you put the lid on the pot.)

Stir broccoli slaw into the soup, reduce heat back to medium and cook for about five minutes.

While broccoli is cooking, soak the rice noodles in hot water.

Drain the rice noodles and add them along with the green cabbage to the soup.

Cook for another 3-5 minutes.

Add a pinch of salt or a bit more fish stock if needed.

Turn the heat off and stir in the bean sprouts.

Top with more Sriracha, according to taste.

Print recipe here

Lentils with Fennel and Sausage...and the love of my life

I'm back!! At least for long enough to write this post. I know that it's been months (six to be exact) since I last posted here and for that I apologize. However, I believe my excuse is pretty valid. Three months ago I gave birth to an amazing little girl, Lyra Amber. She has completely changed my life in incredible ways, some difficult of course but all worth it. So I have been spending my time getting to know her and tending to her needs instead of creating new recipes. I have managed to cook some good meals, despite the difficulties of the cranky dinner hour, but nothing particularly new or of note. Except for this latest dish. I decided I was ready to try something new and hopefully get a chance to write about it. As many things in my life, this post will probably take longer to write than I want it to. I tend to get a few things done while Lyra is sleeping or happily playing on her jungle mat (see below) and then have to go feed/change/comfort her before I can finish. But I will attempt to get this done!

The best and easiest meals for me recently have been the kind that I can eat without needing to use a knife and preferably all in one bowl. This allows me to hold Lyra if necessary and still eat my dinner. This meal fits that bill perfectly and also happens to be very tasty. I've written about lentils before as they are both incredibly healthy and quite delicious. And they take to many different flavor combinations very well. This dish combines the sweet flavors of fennel with the savory and salty flavors of sausage. I used chicken sausage for its slight health benefits but pork would also be delicious. You could also increase the amount of fennel and possibly add in some wilted spinach for a vegetarian version of this dish. I might try that next time. Either way, this is definitely a dish to try - satisfying enough for a cool winter evening without weighing you down.

Lentils with Fennel and Sausage

• 1 cup lentils (I used French green lentils)
• 4 1/2 cups water
• 1 tsp salt
• 1 tbsp olive oil
• 1 lbs or so of sweet Italian sausage
• 1 small onion, diced
• 1 medium to large fennel, bulb sliced and stalks discarded, reserving green fronds
• 1 clove garlic, minced
• 1 tsp fennel seeds
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar

In a medium sauce pan, bring lentils, water and 1/2 tsp of salt to a boil. Turn down to a simmer and cook, uncovered, for about 20-25 minutes until lentils are tender but not falling apart. Drain lentils, reserving the cooking liquid.
While lentils cook, heat a large skillet with 1/2 tbsp olive oil over medium high heat.
Sear sausages until well browned on each side, about 10 minutes total.
Remove sausages and cut diagonally into slices.
Turn the heat down to medium, medium low and add remaining 1/2 tbsp oil.
Add onion, sliced fennel, garlic and fennel seeds, seasoning with remaining 1/2 tsp of salt and about 1/4 tsp black pepper.
Ladle about 1/3 cup of lentil cooking liquid into pan to help release the brown bits from the sausages.
Saute vegetables until very tender, about 15 minutes, adding more lentil cooking liquid as the pan gets dry.
Once the vegetables are tender, add the sliced sausages to finish cooking, about 5 minutes.
Stir in the cooked lentils, red wine vinegar and about 1 tbsp chopped fennel fronds.
Season with a pinch more black pepper and salt, if needed.
Garnish with more chopped fennel fronds.

For a printable recipe click here

Lentils with Red Wine Vegetables

Photo courtesy of Urban Durham Realty blog

Last weekend my good friend and one of my college roommates came to visit. Obviously a cause for celebration, we made the most of the weekend in true Durham-loving fashion. Although she lived in Durham for four years in college, a lot has changed in the past three and a half years since she left. I couldn't wait to show off how cool Durham has become. So in addition to spending some quality time together, we got to explore some of  what I consider to be the coolest parts of Durham. To start the weekend off with a bang, we went to dinner at Revolution, which I consider to be one of the best new restaurants in Durham. Saturday we enjoyed the free tasting offered at Wine Authorities and then cheered on the Duke Blue Devils with friends and more good wine. Sunday we had a delicious breakfast at Foster's, stretched it out at Patanjali's Place with yoga flow, and then topped that off with lunch at Dame's Chicken and Waffles, Gavin's favorite for Southern delights. Unfortunately that afternoon I had to drop her off at the airport, making the weekend seem incredibly short. But I'm pretty sure she left feeling relaxed and full, and hopefully a little impressed with all that Durham has to offer. For one weekend, we managed to take in several of Durham's best spots.

In addition to all of the "site-seeing," eating and drinking, we also spent some time talking about cooking. Considering we both love to cook, this was an inevitable conversation for the two of us. It's been an unusually cold winter in both NC and Texas, our respective homes, leading our conversation toward heartier comfort foods and the delights of root vegetables. For anyone who doesn't love to cook, this may sound like an odd conversation to have, but trust me, we got pretty excited about delicious soups and hearty roasted vegetables. One dish in particular made us both intrigued and since I loved it and she wanted to try it, I promised to share it here. I wrote a couple weeks ago about lentils and how delicious they are. This recipe is no exception. Combined with root vegetables in red wine and finished off with Dijon mustard, this is a satisfying and healthy dish. I adapted this recipe from Cooking Light, a great resource for healthy recipes year round.

Lentils with Red Wine Vegetables (serves 6)

• 3 cups vegetable stock or water
• 1 1/2 cup dried lentils (I used French lentils)
• 1 tsp salt, divided
• 1 bay leaf
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 celeriac (celery root), peeled and chopped
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small sweet potato, peeled and chopped
• 1 bunch Brussels sprouts, stems removed and halved if large
• 1 tbsp chopped fresh tarragon, divided
• 2 tbsp tomato paste
• 1 garlic clove, minced
• 1 cup dry red wine
• 1/4 tsp black pepper
• 1 tbsp Dijon mustard

In a medium saucepan, combine stock/water, lentils, 1/2 tsp salt and bay leaf and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, until lentils are tender.
While the lentils simmer, heat olive oil in a large pot over medium heat. Saute onions for about 5 minutes. Add celeriac, carrots, parsnips and sweet potato, seasoned with 1/2 tsp salt, or so. Cook for about 10 minutes.
Stir in Brussels sprouts, 1/2 tbsp tarragon, tomato paste and garlic. Cook for another 2-3 minutes.
Pour in red wine, scraping any bits of the bottom of the pan.
Bring to a boil, then reduce heat, cover and simmer for about 10-15 minutes, until vegetables are fork tender.
When lentils are done, add them to the vegetables with mustard and black pepper.
Stir to combine and cook for another 2 minutes to let flavors blend. Remove from heat and stir in remaining tarragon.

For a printable recipe click here

Lemony Shrimp Risotto

There are two problems I sometimes face when sitting down to write a blog post. The first is a lack of recipes to share, or a lack of a photograph to go with a new recipe. I just feel that I can't share a recipe without some sort of visual aid. I think it makes the post more inviting and hopefully encourages people to make something new. The other problem I face is writer's block. I just simply cannot get myself to write anything, even if I have a ton of new recipes to share. It's not that I don't want to share them - because I definitely do - but I can't seem to figure out how to do so. This past week has been one of those times. I have several recipes, with photos, that I want to share with you, but I've been unable to put anything into writing. It's not like I usually have anything particularly profound to say, but I try to have some sort of story to go along with the food. I could just write out a recipe, and I'm sure there are plenty of people who never actually read food blogs, they just scroll down to the recipe (yes, I too am guilty of this on occasion). But for those people who do want to read something, I like to oblige. So when I have nothing to say, I end up not posting for awhile.

So instead of trying to come up with something clever for today's post, I decided to simply share with you my dilemma. I'm sure anyone who's ever written anything - a journal, a school paper, a book - has experienced some sort of writer's block, so hopefully you can forgive my lack of recent posts. I will do my best to overcome this block and share with you some new recipes. This first one is pretty simple, despite the sometimes scary thought of making risotto. Yes, I do recommend stirring it as much as possible while it cooks. But don't worry if you have to step away for a minute to do something else. Just make sure there's always plenty of liquid in the pot so that the rice doesn't dry out or potentially burn. The lemon zest and juice add a great brightness to this dish while the creaminess of the risotto makes it luxurious and comforting. This is definitely a dish that can transfer from winter to spring with no problem. To make it even more spring-like, stir in some sliced asparagus spears a minute or two before adding the shrimp and you've got a fresh dish, all in one pan.

Lemony Shrimp Risotto (serves 2, with leftovers)

• 4-5 cups low-sodium chicken stock (or combination of stock and water)
• 1 tbsp olive oil
• 1/2 medium onion, chopped (about 3/4 cup)
• 6-8 oz sliced mushrooms
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 cup arborio rice
• 3 tsp lemon zest & 2 tbsp juice, from 1 lemon
• 1/3 cup dry white wine
• 1 lbs shrimp, peeled and deveined
• 1 tbsp fresh tarragon, chopped

In a small saucepan, heat chicken stock over medium-low heat.
In a large pan, preferably with straight sides, heat olive oil over medium heat.
Saute chopped onions until soft, about 8 minutes.
Add mushrooms and saute until soft and lightly browned, about 6 minutes.
Season with garlic, salt and pepper and cook for another minute.
Add rice and cook for another couple of minutes to toast rice.
Add lemon zest and deglaze the pan with white wine, scraping up any bits from the bottom.
Once the wine is almost absorbed, add about 3/4 cup of stock.
Stir mixture until stock is almost absorbed and then add more stock, by about 1/2 cup at a time.
Continue stirring and adding stock until rice is tender and creamy, about 18-20 minutes cooking time.
When rice is just about tender, stir in shrimp, cooking until shrimp is fully pink, about 5 minutes.
Remove pan from the heat and stir in chopped tarragon and lemon juice. Add a pinch more salt and pepper, if needed.
Cover pan and let sit for 2 minutes before serving.

For a printable recipe click here


Lemony Shrimp Risotto

Lentil Soup with Balsamic Roasted Vegetables

I tend to forget about lentils when I'm thinking of things to cook. I'm not sure why I forget about them because they are delicious and one of my favorite bases for vegetarian cooking. But they just haven't made their way on to my mental rolodex, yet. I love lentil soup, curried lentils, lentils and rice, all of which I've ordered off of various menus. But why wait to eat them at a restaurant - and pay a lot more - when I can easily make them at home? So when I ran across a Cooking Light list of winter recipes, I knew I had to try the ones with lentils. So in the past week, I have made two different lentil dishes, both of which I will be sharing with you. If you're not familiar with lentils, I definitely recommend giving them a try. They are packed with protein and other great nutrients, making them a perfect base for any vegetarian meal. Although I love meat and often cook all types of meat at home, I do like to include one or two vegetarian meals during the week, both for the health benefits and the environmental impact, but I won't bore you with you my philosophies on these things.

Regardless of how you feel about meat or non-meat dishes, lentils are hearty and satisfying and great for cold weather meals. This soup combines the heartiness of lentils with the tangy, sweetness of balsamic roasted root vegetables. Feel free to play around with which root vegetables you use, depending on what's in season and what you like. I used sweet potatoes, parsnips and carrots but turnips or butternut squash would also work well. The flavors in this soup only get better the longer it sits, so make a big batch and save some for leftovers, or make it a day ahead and reheat right before serving.

Lentil Soup with Balsamic Roasted Vegetables (serves 4, with leftovers)

• 2 tbsp olive oil, divided
• 3 tbsp balsamic vinegar, divided
• 1 medium sweet potato, peeled and cubed
• 2-3 parsnips, peeled and sliced
• 2-3 carrots, peeled and sliced
• 1/2 tsp salt, divided (or to taste)
• 1/4 tsp black pepper, divided (or to taste)
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tbsp fresh thyme leaves
• 1/3 cup dry white wine
• 1 1/4 cup dried lentils (I used French lentils)
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 bunch Swiss chard, stems removed and leaves chopped

Preheat oven to 375°. 
In a 9 x 13 pan, toss together 1 tbsp olive oil, 2 tbsp balsamic vinegar, chopped sweet potatoes, parsnips and carrots. Season with 1/4 tsp salt, and 1/8 tsp black pepper.
Roast vegetables until tender, about 30 minutes, stirring occasionally.
While vegetables are roasting, heat remaining 1 tbsp olive oil in a large dutch oven or soup pot over medium heat.
Saute onions until soft and lightly golden, about 10 minutes.
Add garlic, thyme and remaining 1 tbsp balsamic vinegar. Season with a pinch of salt and pepper. Cook for another minute.
Pour in wine, scraping up any bits off the bottom of the pan.
Add lentils and 4 cups of broth. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender 30-45 minutes (depends on type of lentils, check lentil package for more information).
Remove cover and add roasted vegetables and remaining 2 cups of broth. Simmer uncovered for another 15 minutes.
Stir in Swiss chard and cook until wilted, about 2 minutes.
Season with remaining salt and pepper, if needed.

For a printable recipe click here

Slow Cooked Chicken and Rice Soup

I am happy to report that we are now able to enjoy all of the deliciously hot water we want, thanks to some very hard working people at the gas company. We only suffered through about a week of no hot water, but if you have ever shared a similar fate, you know that that week seems to take forever. But for the past week or so, we've been enjoying hot showers, a functioning dish washer, and a much easier method of hand washing dishes. But even with hot water, it's sometimes nice to make an entire meal that involves very little clean up. Entire meals that can be made in one pot are great for when you want something satisfying and simple. One way to get a great meal with minimal effort is through the use of the slow cooker. This is not a gadget I've spent a lot of time with, but I do have one and it certainly helps to make an easy dinner. The best part about a slow cooker is that, once you have the chopping and measuring done, all you have to do is press a button and forget about it. These meals are especially great if you have some time in the morning to get things prepared, so then it can cook all day and be ready to go when you want to have dinner. You could also prep everything the night before and simply pour it all together and hit the on switch in the morning. It's such a wonderful feeling to come home after a day of work or errands or school and know that dinner is already waiting for you. And as far as clean up goes, you probably will only have a knife, cutting board and the slow cooker pot. Doesn't get much easier than that. If you don't have a slow cooker, this soup could easily be made on the stove in a large soup pot with a lid. Set the soup on the lowest heat possible and cook for an hour or two, as opposed to 6-8 for the slow cooker. It's best to stir occasionally if the pot is on the stove since you do run the risk of burning the bottom. But it is still a relatively painless and easy to make soup, either way.

Chicken and rice soup is a great alternative to chicken noodle soup, especially for those of us who are gluten-free. But even for the noodle lovers out there, pasta can get overly mushy and fall apart when left in liquid too long. Brown rice, on the other hand, holds up nicely and only gets more flavorful the longer it's in the soup. And don't worry, chicken and rice soup can cure as many ailments as the classic bowl of chicken and noodle. (Note: I am not a doctor and don't actually know if soup cures anything, but I do know it tastes good.) The soup is also full of low fat chicken and healthy vegetables, making it a great dish if you aren't feeling well or even if you just want something healthy to balance out all the cookies and pies from the holidays.

Slow Cooked Chicken and Rice Soup (serves 4-6)

• 1 small onion, diced
• 3-4 carrots, peeled and chopped
• 3-4 celery stalks, chopped
• 2.5 - 3 cups mixed vegetables (I used broccoli and cauliflower florets)
• 1 cup brown rice
• 3 cups cooked chicken, chopped (I used 2 large chicken breasts)
• 1 cup water
• 6-7 cups low sodium chicken stock
• 1 bay leaf
• 1 tablespoon fresh thyme leaves, or 1 tsp dried
• 1/2 tsp salt
• 1/4 tsp black pepper

Combine all vegetables, brown rice and chicken in the pot of a slow cooker.
Pour in 1 cup water and enough chicken stock to fully cover everything.
Season with bay leaf, thyme, salt and pepper.
Cover and cook on low heat for 6-8 hours. This just gets better the longer you cook it.
Season with a bit more salt and pepper if needed.

For a printable recipe click here

Butternut Squash, Arugula and Goat Cheese Quinoa

Last week I had the most amazing salad at Watt's Grocery. It was followed by a great entree and Billy Elliot at DPAC (Durham Performing Arts Center), all worthy of note and praise and all that. But instead, I want to focus on that absolutely delicious salad. Roasted butternut squash, spiced pecans and goat cheese all tossed with mixed greens and balsamic vinaigrette. Sweet and spicy and tangy all at once, it was a perfect mix of fall flavors. Both my mom and I loved this salad so I'm pretty sure it will be making an appearance at our Thanksgiving table as a new addition this year. It just goes to show how simple but great ingredients can combine to make something wonderful.

Because I couldn't get this delicious salad out of my head, I decided to recreate some of its flavors but in a new way for a meal. Rather than mixing the ingredients on top of salad greens, I decided to use quinoa (clearly one of my favorite grains) as the base and then toss in arugula to wilt with the heat of the cooked quinoa and squash. The wilted arugula acts as the "salad" part of the meal and adds a slightly peppery taste to the sweet butternut squash and the tangy goat cheese. The balsamic vinegar pulls everything together like a salad dressing would. I didn't happen to have any nuts on hand, but some toasted walnuts or pecans would be great on top. Serve as a meal or alongside of a piece of chicken or fish for a healthy, easy dinner.

Butternut Squash, Arugula and Goat Cheese Quinoa (serves 2 for dinner or 4 sides)

• 2 tbsp olive oil, divided
• 1 butternut squash, peeled and cut into 1/2 inch cubes (about 3 cups chopped)
• 1 cup quinoa
• 2 cups water or chicken stock
• 4-5 cups arugula (about 4 big handfuls)
• 2 tbsp balsamic vinegar
• 2 oz goat cheese
• Salt and pepper
• 1/2 cup walnuts or pecans, toasted (optional for garnish)

Preheat oven to 450˚F.
Spray a cookie sheet with nonstick spray.
Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper. Spread in one layer on cookie sheet.
Roast butternut squash for 20-25 minutes, until fork tender.
While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed.
In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula.
Serve immediately, garnished with toasted nuts, if desired.

For a printable recipe click here



Butternut Squash, Arugula and Goat Cheese Quinoa

Black Bean Chili with Butternut Squash and Swiss Chard

Some days you just don't have the time or energy to, say, roast a whole chicken. I definitely have lots of nights where I'm tired or simply not in the mood to cook an elaborate dinner. For this type of night, it's best to have some go to meals that you know will be satisfying and delicious, but easy to make at the same time. For me, nothing beats soups, stews and chili when I want big results with little effort. The key with these types of meals is to change them up a bit each time. If you always make the same type of soup or same beef and bean chili, they'll start to lose some of their comfort value and just become boring instead. I've made tons of different kinds of chili - some with meat, some without - but all have that thick, hot taste of satisfaction in every bite.

This chili recipe was inspired by one I saw on Epicurious and is full of healthy beans and vegetables and perfectly fits the bill for a satisfying chili dish. It even includes one of my favorite winter squashes: the butternut squash. It adds a great layer of sweetness next to the meatiness of the black beans and the warmth of the chili powder. And best of all, this chili has everything you need for a meal in one pot. You could serve it with some rice or bread if you like, or dish it up as is in big steamy bowl fulls.

Black Bean Chili with Butternut Squash and Swiss Chard

• 1 tbsp olive oil
• 1 onion, chopped (about 1 cup)
• 2 garlic cloves, minced
• 1 butternut squash, peeled and cut into 1/2 inch cubes (about 2 cups total)
• 2 tbsp chili powder
• 2 tsp cumin
• 2 x 15 oz cans black beans, drained and rinsed
• 2.5 cups low-sodium chicken or vegetable stock
• 1 x 14.5 oz can diced tomatoes
• 1 small bunch Swiss chard, stems removed and leaves chopped
• Salt and pepper
• Grated cheddar cheese, chopped onion, for garnish (if desired)

Heat oil in a large pot over medium heat.
Saute onions until tender, about 5-8 minutes.
Add garlic, season with a pinch of salt and pepper, and cook for another minute.
Stir in butternut squash, chili powder and cumin. Saute for a few minutes.
Add beans, stock and tomatoes (with juices); bring to a boil.
Reduce heat and simmer, uncovered, until squash is tender, 15-20 minutes.
Add in Swish chard in batches. It might seem like way too many greens for the amount of chili but it will wilt down. Stir in each batch until wilted and tender, about 5 minutes total.
Season to taste with salt and pepper.
Serve chili with a scoop of rice or toasted bread and top with cheddar cheese or chopped onion, if desired.

For a printable recipe click here

White Bean, Arugula and Olive Pasta

Monday was the last (I hope!) day of my full blown cold. It has now subsided to a mild case of the sniffles and will hopefully go away altogether soon. I sort of knew on Monday that I either needed to really take it easy and get better or I risked staying sick for much longer. So instead of my usual first day of the week business, I stayed home and did nothing. I didn't leave my apartment once - no errands, no gym, nothing. I absolutely needed this day to rest and recover as now I'm feeling much better. But despite my desire and need to stay on the couch all day, dinner time came around and we still needed to eat. Gavin was nice enough to offer to get take out but I really wasn't in the mood for a huge dinner of Thai food. So I decided to search through my fridge and pantry to see what I could come up with.

The resulting pasta dish used up what I had in the kitchen and actually tasted really good. Although this might not be a typical pasta dish, it combines ingredients that work great together in other dishes and uses flavors that compliment each other well. The dish was sweet, salty and peppery all at the same time. The olives mellow out when cooked and add a saltiness without overwhelming the dish. And the balsamic vinegar lends a sweetness that acts as a great counterpoint. If you don't like olives, as I know a lot of people who don't, you could easily leave them out and just go with the white beans and arugula. The beans add a hearty dose of fiber and protein while the wilted arugula gives a great peppery taste and acts as a salad all in the same dish. The only thing that really needs any cooking time is the shallot so the whole sauce is done in less time than it takes for a pot of water to boil and cook the pasta. Pasta dishes are a great way to use up leftovers so anytime you're looking for a quick meal, think about ingredients that go together in other dishes - like salads or dips - and mix them together with any type of pasta. Top with some Parmesan cheese and you're good to go, even if you couldn't make it off the couch to get to the grocery store.

White Bean, Arugula and Olive Pasta (serves 2)

• 8 oz pasta, any variety
• 1 tbsp olive oil
• 1 large shallot or small onion, thinly sliced
• 1 clove garlic, minced
• 2 tbsp balsamic vinegar, divided
• 7-8 assorted olives, pitted and chopped
• 1 15 oz can white beans, rinsed and drained
• Pinch crushed red pepper flakes, optional
• 3-4 cups loosely packed arugula
• Salt and pepper
• 1/4 cup Parmesan cheese, plus more for garnish

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and reserve 1 cup of cooking water.
Meanwhile, heat olive oil in a large pan over medium heat.
Saute onions, seasoned with a pinch of salt and pepper, until tender, about 5-8 minutes.
Add minced garlic and 1 tbsp balsamic vinegar. Cook for another minute or two.
Stir in olives, white beans and red pepper flakes; cook till warmed through.
Turn heat off and stir in arugula, remaining tablespoon vinegar and 1/4 cup pasta cooking liquid, to wilt arugula.
In a large bowl, toss cooked pasta with sauce. Season with salt and pepper, if needed, and 1/4 cup Parmesan cheese. Add a bit more cooking liquid if too dry.
Serve pasta garnished with more Parmesan if desired.

For a printable recipe click here

Spaghetti Squash with Tomato Spinach Sauce

I'm coming down with a cold and it seems like I'm not the only one. Hopefully it will stay at just a cold and not turn into a full blown flu, like my friend suffered this week. I hate being stopped dead in my tracks, unable to get up off the couch, feeling like I'll never be able to breathe properly again. You know the feeling. As much as I love fall, the change of seasons always gets to me. Between the recent rain and the temperature being anywhere from 80˚ to 40˚, my body isn't sure what to think so I inevitably end up with a cold. But not to worry, I used my cold as an excuse to curl up on my couch with lots of hot tea and caught up on my DVR. So it's not necessarily a bad thing to get a bit of a cold, as long as it doesn't get any worse.

One thing that always works great when you have a cold, or it's just cold outside, is hot comfort food. A big bowl of pasta with a hearty tomato sauce is always an incredibly comforting dish. I realize spaghetti squash does not replace regular pasta, but topped with tomato sauce, it's a great way to enjoy winter squash and is a lot lighter than pasta. When cooked, spaghetti squash creates thin strands, like spaghetti, and is mild enough to be served with any favorite sauce. I made a simple tomato and spinach sauce and topped the whole thing with Parmesan cheese. Warm, comforting, and super healthy, this meal is great for any cold night of the week.

Spaghetti Squash with Tomato Spinach Sauce

• 1 medium spaghetti squash, cut in half, seeds removed
• 1 tbsp olive oil
• 1 shallot, diced
• 2-3 garlic cloves, smashed and peeled
• 5 oz baby spinach, or 1 large bag
• 3-4 sprigs fresh thyme
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp crushed red pepper flakes
• 2 cans diced tomatoes
• Salt and pepper
• Parmesan cheese

Preheat oven to 450˚F. Place squash halves, cut side down, on a baking sheet.
Roast for 25-30 minutes, until fork tender.
Heat olive oil in a large pan over medium heat.
Add shallots and garlic cloves. Saute until fragrant, about 5 minutes.
Place spinach in a microwave safe dish and cover with plastic wrap. Microwave for 3 minutes.
Stir spinach and press out as much water as possible with a clean towel or paper towels. Set aside.
Add herbs and spices to shallots and stir to combine.
Stir in both cans of tomatoes and season with about 1/2 tsp salt and 1/4 tsp pepper.
Simmer sauce until thickened, about 10-15 minutes.
Stir in spinach and heat through. Taste and season with more salt and pepper if needed.
Allow cooked squash to cool a bit before taking a fork to pull out all of the spaghetti-like strands.
Season squash with salt and pepper, top with tomato sauce and garnish with Parmesan cheese.

For a printable recipe click here
 

Chicken Sausage, White Bean and Cabbage Soup

Nothing beats spending time with close friends and I got to do just that this weekend in LA. One of my college roommates is getting married in December and just had a bachelorette/ bridal shower weekend. Weddings are a great motivator to get friends together, regardless of where we all live. For this particular weekend, I got to spend time with three of my closest college friends who now live in Texas, San Francisco and LA. Considering the fact I live in North Carolina, we don't get to see each other that often. So hopefully our whole group of friends will just continue to get married so that we can all see each other on a somewhat regular basis. :) But marriages or otherwise, it is always wonderful to spend time with close friends.

This weekend was a great couple of days of relaxing by the pool, catching up and eating great food. But with only two days in LA and two long cross-country flights on either end, I was totally worn out when I got home this morning. After a short nap to try to recover from a red-eye home, I dragged myself out of bed and attempted to start my week as usual. A trip to the grocery store was, of course, in order as was trying to decide what I wanted to make for dinner. The rainy, gray day we had today, combined with being drained from the weekend, made me want something hot and comforting, without too much effort. A hot bowl of soup was exactly what I needed. Something hearty and healthy that I could feel good about eating that would also make me feel better after a long day. This soup combines the protein of chicken and beans with the healthy crunch of green cabbage. The red pepper flakes add a slight touch of heat in the background while the fennel in the sausage adds a subtle sweetness. Served with some toasted bread, it's an entire meal in one bowl that's both satisfying and comforting.

Sausage, White Bean and Cabbage Soup (Serves 6)

• 1 tbsp olive oil
• 1 medium white onion, small dice (about 2 cups chopped)
• 2 carrots, peeled and diced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1 pound mild Italian chicken sausage
• 4-5 cups low sodium chicken or vegetable stock
• 1 15 oz can white beans, drained and rinsed
• 1/2 head green cabbage (I used savoy)

In a large pot, heat oil over medium heat.
Saute onions until tender, about 8 minutes.
Add carrots and continue cooking for another 5 minutes.
Season with salt, pepper, garlic and red pepper flakes; cook for another minute.
Remove sausage from casing and break into small chunks in the pot.
Toss with vegetables to brown meat, cooking for another 8-10 minutes.
Pour in stock, enough to cover everything; bring to a simmer.
Add white beans and cabbage, stirring to combine.
Simmer, covered, until cabbage is wilted but not mushy, about 10 minutes.
Generally the sausage will contain enough salt for the soup, but check seasoning and add more salt or pepper if needed.

For a printable recipe click here


Chicken Sausage, White Bean and Cabbage Soup

Roasted Tomatoes and Fennel with White Beans

Seattle Skyline - Courtesy of Fabulous and Frugal

I have to apologize for my recent lack of posts. I went to a food blogger conference and haven't written a thing since. Terrible, I know. On the one hand, I got so many ideas of what to do better on my blog and things not to do and things that I'm doing wrong, that my confusion has led to total writer's block. The conference had lots of great tips on how to get more readers and how to come up higher on Google searches, but none of that is of any use if you don't actually write about anything. So I've decided to go back to doing things my own way and just sharing great recipes that I've tried or created and add my own part to Durham's amazing food scene. This may not get me many new "page visits" but so be it.

My other excuse for not writing much, and I consider it a pretty valid one, is that my wedding is just around the corner! My return home from Seattle brought with it September, which in my world is wedding month. I have been planning this wedding for about a year, doing things slowly, one by one so that I wouldn't get stressed out. And it's been a great year. I've spent a lot more time enjoying life and my soon-to-be husband than worrying about every little detail of the wedding. But now I'm at the point where I don't have much of choice and I have to worry about all of the details. Even if I don't necessarily care how the napkins are folded or if the menus are on white or cream paper, I have to decide. But most of the decisions have been fun ones and I absolutely cannot wait till the big day.

That being said, I do still eat dinner amidst all this planning and more often than not, I cook said dinner. Some nights have been simple meals and others have been repeats of past recipes that involve less thinking on my part. But I do have a few new things to share, starting with this roasted tomato and fennel dish, adapted from Bon Appetit Magazine. I actually made this awhile ago but, as I said, life has gotten in the way of my blogging. I've cooked with fennel before, and I absolutely love the sweetness it adds when cooked to a soft, golden brown. Mixed with roasted tomatoes and white beans, this dish is simple yet comforting in its rich flavors. I served it over quinoa and topped it with feta cheese as a light meal or it would work great as a side dish.

Roasted Tomatoes and Fennel with White Beans (serves 2, or 4 side dish serving)

• 1 large (5-6 inch round) fennel bulb, with fronds attached
• 1 tbsp olive oil
• 1 tsp salt, divided
• 1 pint cherry or grape tomatoes
• 2 sprigs fresh oregano
• 1-2 garlic clove, minced
• 1/8-1/4 tsp crushed red pepper flakes
• 1/2 tsp black pepper
• 1 15 oz can cannellini or Northern white beans, rinsed and drained

Preheat oven to 425F.
Remove about 1/2 cup of fennel fronds and chop.
Cut the remaining stems off the bulb and discard. Trim the bottom of the bulb, leaving some of the core attached.
Cut the fennel bulb in half vertically and then each half into 1/2 inch wedges.
Heat oil in a large, ovenproof pan over medium heat.
Add fennel wedges and season with about 1/2 tsp of salt. Cook until fennel begins to brown, stirring occasionally, about 8 minutes.
Add tomatoes, oregano, garlic and 1/8 tsp crushed red pepper (use more if you like things spicy).
Season with remaining 1/2 tsp of salt and about 1/2 tsp of black pepper. Stir to combine.
Place pan in the oven and bake for about 15-20 minutes, until the tomatoes are tender, stirring occasionally.
Add in beans and most of the chopped fennel fronds. Cook for a few minutes longer, until beans are heated through. Remove oregano stems before serving.
Serve garnished with remaining fennel fronds and feta cheese (optional).

For a printable recipe click here


Roasted Tomato With Fennel and White Beans

Israeli Couscous with Snap Peas and Asparagus

I love dishes that mix great ingredients into one bowl to be served together. This works especially well when combining grains with vegetables for a side dish. Although I'm a huge fan of carbs, especially healthy whole grain ones, adding vegetables to a grain can significantly lighten a dish and add a lot of nutritional value. It also makes serving a delicious side dish that much easier. This dish is my adaptation of a recipe from Epicurious and it combines a unique grain--Israeli couscous--with healthy snap peas and asparagus for both flavor and texture. The lemon dressing and Parmesan cheese ties everything together and makes it worthy enough to be served on its own as a simple lunch as well. Israeli couscous is a wheat-based baked pasta, similar to the rice shaped pasta known as orzo. If you can't find Israeli couscous, regular couscous, orzo or any small pasta would work really well too. But I found it to be a nice change and a delicious soft counterpoint to the slight crispness of the snap peas and asparagus.

Israeli Couscous with Snap Peas and Asparagus

• 4 tbsp olive oil, divided
• 3 tbsp lemon juice
• 1 1/2 tsp grated lemon zest
• 1 cup Israeli couscous
• 1 1/4 chicken or vegetable stock
• 1 bunch thin asparagus, trimmed
• 6-8 oz snap peas, about 2 cups
• 1 clove garlic, minced
• Salt and pepper
• 1/3 cup Parmesan cheese, plus more for garnish

Whisk together 3 tbsp of olive oil with lemon juice and lemon zest. Set aside.
Heat about 1/2 tbsp olive oil in a sauce pan over medium heat.
Add the Israeli couscous and a pinch of salt. Saute until lightly browned and fragrant.
Stir in the chicken stock and bring to a boil.
Turn the heat to low, cover and simmer for about 8-10 minutes, until the liquid is absorbed and the couscous is tender.
Meanwhile, heat the remaining 1/2 tbsp of olive oil in a large saute pan.
Add the snap peas and minced garlic and cooked for a couple of minutes.
Cut the asparagus into 1-2 inch pieces and add to the saute pan.
Season with salt and pepper and saute until crisp-tender, about 8 minutes.
Place the cooked vegetables into a large bowl. Add the couscous, lemon dressing and Parmesan cheese. Toss to combine.
Check the seasoning and serve garnished with a sprinkle of Parmesan cheese.
Can be served warm or at room temperature.

For a printable recipe click here

Ricotta Gnocchi with Spinach and Mushroom Tomato Sauce

Gnocchi are delicious little "lumps" of dough, usually made from a mixture of flour and potatoes and served with any type of sauce.  Different varieties of gnocchi have been made in Italy for centuries. Gnocchi can be found frozen or vacuum sealed at most grocery stores but they are also incredibly easy to make at home and infinitely better that way. Because they are free-formed dumplings, they are much easier to make than homemade pasta since there's no rolling to be done. And looks are not as important as taste (as can be seen by my less-than-perfect looking gnocchi). This particular version of gnocchi is made with ricotta cheese as the base, making them incredibly creamy and delicious. When topped with tomato sauce, this dish is reminiscent of lasagna but lacks the many steps involved in making a traditional lasagna. The sauce is a delicious combination of fresh mushrooms, spinach and tomatoes but any sauce would be great over these gnocchi. The tomatoes pair really well with the ricotta but a pesto or butter sauce would also work. I came across this gnocchi recipe while browsing headlines on Foodblogs.com from the blog Houseboat Eats. The sauce I came up with on my own and could easily be modified based on what you have on hand. I would have much preferred to use fresh basil and thyme, but unfortunately I only had dried. If you have fresh, leave out the dried and add about 1 tablespoon of basil and a couple of sprigs of fresh thyme toward the end of the cooking process.

Ricotta Gnocchi

• 1 15 oz container part-skim ricotta cheese
• 1 egg yolk
• 1/2 cup All-Purpose flour
• 3 tablespoon Parmesan cheese
• Salt and pepper

In a large bowl, combine the ricotta cheese and egg yolk. Stir to incorporate yolk and remove any lumps from the ricotta.
Fold in the flour and Parmesan cheese. Mix until just combined. Avoid overmixing to keep the dough light. If the dough is too sticky, add a bit more flour.
Season with salt and pepper.
Roll the dough into logs about 1 inch thick. Cut the logs into 1.5 inch dumplings.
Place the dumplings on a floured baking sheet and refrigerate for one hour.
Bring a large pot of water to a boil and cook half of the gnocchi for about 2 minutes. They will begin to float when done. Remove with a slotted spoon and cook the remaining batch.

Spinach and Mushroom Tomato Sauce

• 5 oz (1 large bag) baby spinach, washed
• 1 tbsp olive oil
• 1 small shallot, diced
• 3 garlic cloves, crushed and peeled
• 6 oz (or so) sliced mushrooms, any variety
• 1 15 oz can petite diced tomatoes
• 1 8 oz can tomato sauce
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme
• Salt and pepper
• Parmesan cheese

Bring a large pot of water to a boil. Cook half of the spinach by fully submerging it in the water for about 30 seconds. Remove with a slotted spoon and put into a colander. Repeat with the remaining spinach. Let the spinach drain, pushing out as much water as possible, while making the sauce.
Heat oil in a large pan over medium heat.
Add shallots and garlic and cook until fragrant, 2-3 minutes.
Add mushrooms and cook until browned, 8-10 minutes.
Season with a pinch of salt to release any remaining moisture in the mushrooms.
Add both cans of tomatoes. Season with basil, oregano, thyme, salt and pepper.
Simmer for about 10-15 minutes, until sauce begins to thicken.
Stir in the drained spinach and adjust seasonings.
Spoon sauce over cooked gnocchi and sprinkle with Parmesan cheese.

For a printable recipe click here

Turkey and Fennel Tomato Sauce

For my nutrition class, I had to find two recipes that were relatively high in sodium and find creative ways to redo them to reduce the sodium content. One of the recipes I chose was a meatloaf that combined ground beef with Italian sausage. Since most sausages contain a lot of sodium, I chose to substitute a mixture of ground turkey (also lower in fat) and Italian seasonings to mimic the taste of the sausage but in a healthier version. Oregano and garlic both give an Italian flavor to the meat and fennel seed adds another depth of flavor and is often used in sausage. The sauce I made tonight was loosely inspired by this nutrition assignment and, although it didn't taste like sausage, it made for a great pasta sauce. The fresh fennel adds a touch of sweetness to the sauce as cooked fennel is much milder than raw fennel, which can taste like licorice. I used all white meat ground turkey, which can get a little dry so 7% fat would also work well as would lean ground beef or bison. I served the sauce over whole wheat penne but any pasta would do. If you haven't cooked with fennel before, I definitely recommend this as a good place to start. It is very mild when cooked and blends in well with the meat and tomatoes.

Turkey and Fennel Tomato Sauce

• 1-2 tbsp olive oil
• 1/4 cup onion, small dice
• 1/2 fennel bulb
• 1 clove garlic, minced
  
• 1 pound ground turkey
• 1/8-1/4 tsp crushed red pepper flakes
• 1/2 tsp dried oregano
• pinch of nutmeg
• 1 15 oz can diced tomatoes
• 1 8 oz can tomato sauce
• salt and pepper
• 1/2 pound pasta
• 1/4 cup Parmesan cheese

Heat 1 tbsp olive oil in a large skillet with straight sides.
To prepare the fennel, first cut off the green stalks, then cut the fennel bulb in half from top to bottom. Reserve one half for another use.
Cut the remaining half in half again, from top to bottom. Cut out the tough core.
Thinly slice the fennel into strips.
Saute the onion, garlic and fennel in the hot oil till they begin to soften, about 5 minutes.
Add the ground turkey, breaking up into small bits.
Season the mixture with the red pepper flakes, oregano, nutmeg and salt and pepper.
Stir to combine and cook till the meat is almost fully cooked.
Add both cans of tomatoes and cook till heated through. Season to taste.
Serve over hot pasta and top with Parmesan cheese.

For a printable recipe click here

Black Bean and Corn Tostadas

Tostada literally means "toasted" in Spanish and is used to describe a variety of different dishes. Oftentimes it is a tortilla that is toasted or deep fried and then topped with any mix of ingredients. This healthy version bakes the tortillas as opposed to deep frying them and is also vegetarian, although grilled chicken or shrimp would be a great addition; just cook the meat before adding it to the other ingredients. This meat-free version has protein rich black beans and cheese as well as healthy veggies. Unfortunately I didn't have any avocados on hand as these would have been a great topping after the tostadas were cooked. Feel free to add in other veggies or leave something out. The great thing about tostadas is that they are super easy and fast to make and can be made with a lot of things that can be kept on hand. I used a bit of salsa verde that I had to finish the dish but any salsa or guacamole would work too (or the aforementioned avocado slices). Mix a simple green salad and you've got a great, healthy dinner any night of the week in about 15 minutes. Doesn't get much better than that!

Black bean and corn tostadas (serves 2 or 3 people)

• 6 corn tortillas
• 1 tbsp olive oil
• 1 15 oz can black beans, drained and rinsed
• 1 cup corn, thawed
• 8 oz cherry or grape tomatoes, halved
  
• 1 lime
• 1/2 tsp red pepper flakes, or 1 small jalapeno, seeded and minced
• Salt and pepper
• 1/2 cup grated cheese (Mexican blend, Cheddar or Monterey Jack work well)
• Salsa, salsa verde, sliced avocado

Preheat oven to 450F.
In a medium bowl, mix black beans, corn, tomatoes, and pepper flakes.
Squeeze the juice of the lime over the mix.
Season with salt and pepper and mix well.
Line a large baking sheet with aluminum foil.
Lay the tortillas out evenly (a little overlap is ok).
Brush each with olive oil.
Top with about 1/3 cup of the bean mixture.
Sprinkle about 1-2 tbsp of cheese over each.
Bake for approximately 10 minutes or until the cheese is melted and the tortillas start to brown.
Remove from oven and top with salsa; serve immediately.

For a printable recipe click here

Spicy Chicken Pasta

I want to begin by apologizing for my lack of posts this month. I realize it's over half way through April and I've only posted twice! My only excuse is that I've been incredibly busy with school work (and some wedding planning thrown in there too!) but since everyone is busy with something or another, I will try to do better. This dish is great for anyone who is busy and doesn't want a long cooking time or a lot of dishes to do after the meal is over. I know that after a long day of school (or work) I want to enjoy a good meal without a lot of work either before or after. This meal needs a large pot for boiling the pasta and one large pan with a lid to cook everything else. With lean chicken breast, zucchini and tomatoes, this dish is definitely healthy and if you use whole wheat pasta, which I highly recommend for its delicious nutty flavor, you'll add even more health benefits like fiber. All in all, a simple weeknight dinner that's great for both your mental and physical health.

Spicy chicken pasta

• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/4 tsp crushed red pepper flakes
  
• 1 15 oz can diced tomatoes
• 1 8 oz can tomato sauce
• 1 tsp dried basil
  
• 1 lb chicken breast, cut into 1 inch cubes
• 3-4 medium zucchini
• 1/4 c parmesan cheese
• salt and pepper
• 1/2 lb whole wheat penne pasta (or whatever type you like)

Bring a large pot of salted water to a boil.
Meanwhile, heat olive oil in a large pan, with a lid.
Saute the garlic and red pepper flakes for about 30 seconds.
Pour in both cans of tomatoes, stirring to combine; season with basil, a pinch of salt and pepper.
Stir in the chicken and cover; cook for about 3-5 minutes, depending on the thickness of the chicken.
Slice the zucchini lengthwise into four spears (half and then half again), then cut into 1/2 thick sections.
Stir zucchini in with chicken and cover; cook for another 5 to 8 minutes, until zucchini are tender; remove chicken as it cooks through.
When water comes to a boil, cook pasta according to package directions, about 10 minutes.
Drain pasta and toss with sauce and parmesan cheese; adjust seasoning to taste.
Serve immediately and enjoy!

For a printable recipe click here


Spicy Chicken Pasta

Hearty Pantry Stew: perfect for a lazy Sunday

Do you ever have those days where you really don't want to go to the store but getting takeout or delivery doesn't seem like a great option either? I definitely do, and on those days I find myself perusing my pantry and freezer for things that might work together to create a satisfying dinner. And just because I'm too lazy to go to the store doesn't mean I want to sacrifice flavor, heartiness or anything else in my dinner. The following "stew" is made with ingredients that I usually have on hand or are easy to pick up sometime when you do make it to the grocery store to have available when you need them. It can also easily be adapted based on what you have and what you like. If you don't have sundried tomatoes, feel free to leave them out. They add an extra level of flavor and a touch of sweetness but the meal will still taste great without them. Similarly, substitute any type of beans or canned tomatoes that you have on hand.

Hearty Pantry Stew:

• 1 tbsp olive oil
• 2 shallots or 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp red pepper flakes
• 1/2 c dry white wine
  
• 4-5 sundried tomatoes, softened in water
• 2 15 oz cans diced tomatoes (try the fire-roasted variety)
• 1 15 oz can white beans
• 1 10 oz package frozen spinach
• Salt and pepper

Microwave the spinach on high in a bowl with a little bit of water. Fully strain the cooked spinach and let dry while preparing the sauce.
Heat the olive oil in a large saute pan.
Add the shallots or onions and cook for a few minutes.
Add the garlic and red pepper flakes and cook till very fragrant (careful not to burn).
Slice the sundried tomatoes and add them to the pan; if the pan is very dry, add a little bit more olive oil.
Pour in the white wine and cook till most of the liquid has evaporated.
Add the canned tomatoes, beans and spinach.
Season with salt and pepper and heat through.

Serve this thick, hearty sauce over rice or pasta for a complete meal in one bowl. Top with grated parmesan cheese and enjoy!

For a printable recipe click here.

One dish pasta dinner

I always like to make dinners that include everything I want in a meal in one bowl. Stir fries do this well but I wanted something different. Tonight's dinner satisfied all of my requirements: meat and vegetables, hearty and satisfying with pasta. Spinach tagliatelle with sausage, cherry tomatoes and broccolini is easy to make and satisfies meat eaters and veggie lovers alike. I adapted this recipe from one I found in Cooking with Canada's Best, a cookbook that features recipes from restaurant chefs across Canada.

Sausage and Broccolini Pasta

• 1 T olive oil
• 1-1.5 lb pork or turkey sausage (use turkey or chicken sausage for a lighter version)
• 1 tsp red pepper flake
• 1 small onion, diced
• 2 cloves garlic, diced
• 1 cup white wine
• 1 or 2 packages cherry tomatoes (I used one but would have preferred more tomatoes)
• 1 large bunch broccolini
• 1 T red wine vinegar
• Salt and pepper
  
• 1/2 lb tagliatelle (spinach flavored or plain)

Heat olive oil in a large frying pan over medium heat.
Remove sausage from casing and break up into the hot oil.
Season meat with red pepper flakes, salt and pepper and brown until the fat has rendered.
Remove the sausage and drain the excess fat from the pan.
Add the onions and garlic and cook for about 5 min, stirring so nothing burns.
Slice the tomatoes in half and add to the pan.
Add the white wine, scraping any bits off the bottom of the pan.
Return the sausage to the pan and let the sauce simmer for 10-15 minutes, uncovered.
Trim the stems from the broccolini and add to the sauce.
Cook for another 5 minutes or so until the broccolini is tender.
Finish the sauce with the vinegar and salt and pepper to taste.

While the sauce is cooking, bring 4-6 quarts of water to a boil. Season with salt and add the pasta, cooking for about 7 minutes or according to the package. Drain the pasta and serve with the sauce immediately. Garnish with grated parmesan and enjoy!

For a printable recipe click here