Lemony Avocado Sauce over Jovial Pasta

Tonight I made grass fed beef burgers for the boys.  I don't eat wheat so I decided to make a rice pasta dish to have on the side.  I still have a ton of avocados to use up so here is the sauce I came up with!  I must say, I'm making this again! It was wonderful. 

 

1 teaspoon fresh ginger

1 1/2 tablespoons lemon juice

2 tablespoons red wine (I had a sweet one leftover)

1 teaspoon white vinegar

1 tablespoon soy sauce

1/3 cup oil of your choice, I used a mixture of olive oil and smart balance

Salt and Pepper to taste

Zest of the outside of the lemon you squeezed

1 ripe Avocado,  diced

1/2 box Jovial linguine wheat free pasta

Method:

1.  In a Vitamix, combine ginger, lemon juice,  red wine, white vinegar, soy sauce and oils until blended smooth

2.  Place the lemon zest and cut avocados in a bowl and toss with the liquid mixture you just made.

3.  In a pot of boiling water, cook the wheat free pasta until Just done

4. Poor the sauce mixture you made over the pasta and toss, serve at once.  Season with salt and pepper to taste. Enjoy!

 

Wheat Free Pasta with Fresh Tomato Sauce

Ah.... I can feel the warmth in the air!  Which made me long for the summer dinner's I put together using the organic herbs from the garden.  One of my top favorite herb is Basil!  I bet you didn't know basil was called the "royal herb" by ancient Greeks!  This annual is a member of the mint family believe it or not and is an essential in a lot of different Italian dishes, which I'm pretty sure everyone knows!  In this particular dish I used Sweet Basil, but some of my other favorites are: 1) Lettuce leaf basil 2) Opal basil (purple color) 3) Lemon basil 4) Clove basil 5) Cinnamon basil! 

5 Roma tomatoes, diced
2 fresh mozzarella balls, diced
3/4 cup fresh basil, chopped
1/2 cup kalamata olives
3 teaspoons balsamic vinegar
1/2 cup olive oil
2 cloves garlic, minced
1/2 pound wheat free spaghetti (I use Jovial brown rice Wheat Free pasta...THE BEST)
Salt and Pepper to taste

METHOD

1)  In a large bowl combine tomatoes, mozzarella, basil, olives, vinegar, and salt and pepper to taste.
2)  In a large pot of boiling water cook the pasta according to the directions on the package, about 11 minutes.
3)  Heat the oil in a small frying pan over moderately low heat.  Add the garlic and cook for about 1 minute.  Poor over the pasta and toss.  Then add the Tomato mixture and adjust the salt and pepper and serve at once. Enjoy!

Printable Version

Sesame Chicken with Wheat Free Pasta

Tonight was one of those night's in which I was extremely busy after work!  I needed to make a dinner fast!  One boy had Basketball and another wanted to go to Church with a friend.  So, I used my Vita-mix mixer to make a sauce with some ingredients I had in the refrigerator, it was so good.   Here is the simple recipe!  P.S.  I used the wonderful chopsticks our exchange student (Jack) from China gave us when he stayed with us last year.  We all can't wait to see him this summer when he and his parents come to meet us!

Serves 4

To make the Chicken:
1 1/2 cups Chicken or Vegetable broth
2 green onions including green tops, sliced (Use an extra one for decor if you have it)
3-4 boneless skinless chicken breasts, diced into chunks

Sauce:
1 tablespoon fresh ginger, peeled
4 cloves garlic, peeled
2 tablespoons tahini, (the bottled sauce which was purchased for the Kale Salad, we need to use it up!)
1 tablespoon sesame oil
2 tablespoons sugar
1 1/2 tablespoons olive oil
1/4 teaspoon red pepper flakes (less if you prefer not to have it spicy)
3 tablespoons soy sauce

Pasta:
3/4 box of Jovial wheat free pasta, or brand of your choice (This brand has great consistency)

For Topping:
Toasted Sesame Seeds and extra green onions (Optional)

Method:
1) Boil a pot of water to cook the pasta until just done according to directions on the box. Drain.
2) Meanwhile, In a separate pot place all but three tablespoons of the chicken broth, green onions and chicken in and bring to a boil.  Cook until chicken is just done, 6-8 minutes (depending on how big of chunks you cut your chicken).  Take the chicken out of the chicken broth to cool while you make the sauce.
3) Place all the sauce ingredients listed above along with the leftover 3 tablespoons of chicken broth into a high power mixer.  Blend until no lumps appear.
4) To Serve, place pasta in individual bowls, shred the chicken over top (evenly distributing among the bowls), and pour the sauce over each bowl as well, dust with toasted sesame seeds .  Serve with salt and pepper at the table!

Printable Version

Grass Fed Beef Sauce over Spaghetti

Tonight... more pasta for our family!  This time I used rice spaghetti which is easy to use if you follow the directions on the package!  In the sauce I used grass fed beef which actually contains more Omega's than Salmon... doesn't get any better than that! Enjoy!

1 lb grass fed beef
1 large yellow onion, chopped
1 tablespoons olive oil
1 tablespoon sugar
1/4 cup Marsala cooking wine
1 tablespoon dried oregano
1 16oz. can of crushed tomatoes
1/4 cup parsley, cut
Salt and Pepper to taste
Parmesan to taste
1 box of pasta of your choice (cook according to the directions on the box)

Method:

1) Saute onion in olive oil.  Once the onion has become opaque add the sugar until it caramelizes.
2) Simultaneously, begin boiling the water for the pasta.  Follow the directions according to the directions on the box for the pasta you choose.
3) Next, add the grass fed beef to the onion mixture and continue to saute until beef is cooked, 5 minutes.

4) Add the Marsala cooking wine and saute on medium-high heat until the wine cooks down to 2 tablespoons.
5) Add the can of tomatoes, oregano and continue to cook for 7 to 10 minutes. Also add a grind of salt and pepper to taste.

6) Place pasta, meat sauce, parsley and 1 tablespoon or so of Parmesan in a serving bowl. Mix and serve with additional Parmesan at the table.  Enjoy!

Fusilli with Bell Peppers and Onions

Oh...this is so.... good!  Yet another vegetarian meal that is easy and budget conscious! Remember, if you have wheat allergies try a rice pasta.  They are surprisingly good! 

3 red and yellow peppers
5 tablespoons olive oil
1 large red onion, sliced thin
3 cloves garlic, minced
1 pound pasta (I used Fusilli)
3 tablespoons parsley, finely chopped
Salt & Pepper to taste
Grate Parmesan cheese on top to serve

Method

1) Place the bell peppers in a broiler until they are blackened.  Remove and put in a plastic bag for 5 to 7 minutes. 
2) Meanwhile, heat the oil in a frying pan and add the onion.  Cook until softened but not brown, 5-8 minutes. Place the garlic in and stir to mix together.
3) Return back to the bell peppers.  Take them out of the plastic bag, peel them and cut then into thin strips and add them to the onion mixture.
4) Meanwhile, have a pot of boiling water for the pasta.  Cook according to the directions on the box.  Before draining take 1/4 cup of the pasta water and mix into the onion and bell pepper mixture.  Season the mixture with salt and pepper, add parsley then mix in the drained pasta.  Before serving add as much grated Parmesan as you like.  Enjoy!

Bow Ties with Tomatoes, Black Olives, Garlic, and Feta Cheese

Can you believe tonight I made a dinner and never took a picture?  Well, I did!  I totally forgot!  Just too much going on!  Anyway, this is a very good dish if you like olives:)

2 large tomatoes
3/4 cup Kalamata Olives, pitted
1/2 cup feta cheese, crumbled
2 tablespoons capers
3 tablespoons chopped flat leaf parsley
1 lb. bow tie pasta
6 Tablespoons olive oil
3 cloves garlic, minced
Salt and Pepper to taste

Method:

1) In a bowl combine, tomatoes, olives, feta, capers, parsley, salt and pepper to taste.
2) Boil water on stove top and cook pasta according to directions on box. Drain.
3) In a medium frying pan heat olive oil and cook garlic for 1 minute or so. Add the cooked pasta and tomato mixture to the garlic oil and serve immediately.

Broccoli Florets with Bow Tie Pasta

Needed a quick inexpensive meal tonight so I looked in the refrigerator and found broccoli and pine nuts.  Opened up the cupboard and found bow tie pasta.  This will be quick and easy!

1 bag broccoli
1/2 cup pine nuts
2 cloves garlic, minced
3 Tablespoons earth balance butter
1 box of pasta (I used bow ties)
1/2 cup Parmesan cheese
Salt and Pepper to taste

Method

1) Boil water in 2 separate pots and add salt when water begins to boil.  In one pot put the pasta and boil according to the directions on the box.  In the other pot put the broccoli and boil until done 5 minutes, don't allow to get over cooked. 
2) Meanwhile, place pine nuts in 350 degree oven on a piece of foil until they become light brown in color, around 3 minutes.
3) Lastly, drain both pasta and broccoli and place in serving bowl add garlic, butter and Parmesan cheese. Salt and Pepper to taste and serve at once.

   

Graham's Buttered Noodles

My son Graham loves plain old buttered noodles!  He keeps requesting, "Something kids would 'normally' eat"!  So...for Graham I'm posting his favorite, and something so easy we sometimes just forget about making it for them!

1) First, find the kind of pasta your kid will eat.  This could be ziti, fusilli, orecchiette, penne, bow ties basic elbow macaroni or just plain egg noodles.  It seems all children prefer a certain shape!
2) Next, experiment to see if you are able to sneak some kind of vegetable in with the noodles (I have successfully put carrots and broccoli in my children's buttered noodles)!
3) Then, find a cheese (for protein) your kids like!  My kids like shredded Parmesan, but I have friends who's children like shredded cheddar!  You can always add diced chicken if you have it on hand as well!
4) Lastly, add butter, salt and pepper to taste!

Method:

This is an easy one!  Just boil the water and prepare pasta according to package directions.  If you're lucky enough to be able to slip in some vegetables with the pasta you can aways boil it in with the pasta.  Drain, and add butter, cheese, diced meat or whatever else you can dream up that your children will eat!  Enjoy!

Shrimp and Green Bean Penne

This is wonderful for a quick meal and really easy!  A wonderful weekday meal when time is a pressing matter!

2 Tablespoons olive oil
1 lb boxed dried pasta (whole wheat or wheat free would work as well)
1 lb frozen green beans (fresh would be great but I didn't have any on hand)
1 large clove garlic (minced)
4-5 cooked shrimp per person (I used a frozen bag of shrimp from Costco, that just needed warmed in the
         oven for 15 minutes)!  To serve 4 people you need about 20 shrimp or so.
Salt and Pepper to taste

Method:

1) Warm oven to temperature according to directions on the bag for the shrimp you are using, place shrimp on cookie sheet (I put parchment paper down so the shrimp do NOT stick), put in the oven.  At the same time start boiling water on the stove for the pasta and green beans.
2) Once the water is boiling place frozen green beans in water with a generous grind of salt.  Once the water returns to the boil place the pasta you are using (make sure to read the directions as far as the time on the pasta).  When pasta is al dente remove from the stove and drain.  Make sure to reserve some of the cooking water in case it is needed to keep pasta moist.
3)  Place pasta, green beans, garlic, and olive oil in serving bowl and toss to coat.  If it seem to dry add a little of the cooking water.  Also salt and pepper to taste.
4) Next, take the shrimp out of the oven and put pasta on each plate.  On top pasta place 4-5 shrimp per person and place a small amount of shrimp sauce on one of the shrimp to add a little extra flavor.

* If you don't have Shrimp sauce in the house you can make some by mixing 2 tablespoons of horseradish sauce and 3 tablespoons ketchup.  The more horseradish you add the spicier it becomes!

Marinated Tomatoes and Zucchini over Spaghetti

Another evening and another meal!  Today was the kids first day of school and not much time to cook with my ten hour work day!  So...when I got home from work I started to make a salsa thinking I would make easy cheese and bean burritos with a fresh salsa made from the garden!  As you can tell from the title, the meal changed!  This turned out wonderful!

Marinate: (let marinate in the refrigerator for an hour or so)
3 ripe tomatoes, diced
1/2 cup basil, chopped
2 cloves garlic, minced
1 tablespoon, cilantro
1 teaspoon salt
2 tablespoons olive oil
Phase two:
2 large zucchini, cut into 1/4 inch disks
2 tablespoons olive oil, brushed on sliced zucchini
salt and pepper zucchini

Method:
1) Boil water on stove top and add Spaghetti when it begins boiling.
2) Meanwhile, saute zucchini in 1 tablespoon olive oil on stove top until al denta and place in serving bowl
3) When spaghetti is finished add to the serving bowl with the zucchini and add marinated tomatoes and stir, adjust seasoning with salt and pepper and sprinkle with shredded parmesan. Serve!

Mushroom & Crumbled Feta over Pasta

Another dinner needed???? This one is tried and true!  Not a cooking journal recipe, but a definite winner!  These days with everyone out of work we try to make meals on a dime!  So here is one that will make your family happy and their stomachs full!  Enjoy:)

1 8oz package mushrooms, sliced
1 4oz package crumbled feta cheese
1 medium yellow onion, chopped
3 tablespoons olive oil
1 tablespoon butter
3 tablespoons parsley (fresh from the garden or if you use dried parsley use only 1 tablespoon)
1/4 cup Parmesan cheese, grated
1 box of pasta, (your choice, I use penne, medium shells or orecchiette)
1/4 cup white wine (optional: only use if you have leftovers around the house)
Salt & Pepper to taste

Method:

1) In a saute pan place 2 tablespoons olive oil and chopped yellow onion and saute until light yellow.  Remove the onions from the pan and place in the bowl you plan on serving in.

2) Meanwhile, start boiling a pot of water for the pasta.
3) Next, in the same pan place the sliced mushrooms and saute with the remaining tablespoon of olive oil and 1 tablespoon butter add a sprinkle of salt and pepper. When the mushrooms turn light brown they are finished, add to the bowl with the onions.

4) Next (if using), add the white wine the pan and allow the liquid (wine) to cook down to 2 tablespoons then add to the bowl with the onions and mushrooms.
5) Then, add the parsley, feta cheese, and parmesan to the bowl.

6) After the pasta is finished, drain and add to the onion and mushroom bowl, stir and add  salt and pepper to taste and serve at once.  If pasta seems a little dry add some of the pasta cooking water and stir until you get your desired texture. Serve at once!

Marinated Zucchini & Tomatoes in Pasta

Well, I get home from work, really don't feel like going to out to the store to buy any extra ingredients and to top it off it's a little chilly outside!  Hummm..... What to make?  Wow, lots of tomatoes in the garden, parsley, basil, and 1 zucchini!  Well, here we go!

1/3 cup olive oil
4 cloves garlic, minced
1 large zucchini, cut into thick slices (cut the bigger ones in half)
4 medium tomatoes, cut into cubes
1/2 cup fresh basil, cut up
1/4 cup balsamic vinegar
Salt and pepper to taste
1 box pasta (your choice, I used bow ties)

Method:

1) In a saute pan put 2 tablespoons of the olive oil along with the garlic and zucchini and a pinch of salt & pepper.  Saute until zucchini softens but does not become "too" soft.  Pour all contents in a glass bowl and add the remainder of the the ingredients.
2) Meanwhile, begin boiling the water, add a generous pinch of sea salt to the water once it begins boiling (Not before).  Then add the pasta of your choice and continue according to the directions on the box until pasta is aldenta.
3) Add the pasta to the zucchini and tomato mixture and serve at once.

Note: Serve with bread or popovers (which are a easy thing to make, recipe to come)!

No Pasta Lasagna

This recipe comes from my wonderful and very beautiful friend Carol.  She has a gorgeous garden and noticed she had to many large zucchini's growing and needed a way to use them up.  So here is her recipe she said I could share it with you:

3 large Zucchini, thickly sliced
1 cup Italian bread crumbs
1 eggs, whisked
3 tablespoons olive oil
3 cups pepper jack cheese, grated
1 jar of tomato sauce, your choice (homemade is great too)
Salt and pepper to taste

Method:

1) Put egg in small bowl and coat each zucchini disk in the egg, then coat with the bread crumbs.  Saute the breaded zucchini in a pan on the stove then, transfer to a paper towel to soak and extra oil.
2) After you finish with Zucchini, take an 8X13 pan and spray with a nonstick cooking spray.  Layer the Zucchini first then top with cheese then place a little tomato sauce and repeat this step.  You can add a little Parmesan on top when you are finished layering and a little salt and pepper to taste.  Place in a preheated 350 degree oven for 20 minutes or until the zucchini seems done. Yummy!

Lemon Linguini

1 box linguini
1/3 cup olive oil
1/3 cup green onions, chopped
1/4 cup fresh parsley, chopped
2 lemons, freshly zested and all of the juice squeezed
1/2 cup Parmesan cheese
salt & pepper to taste

Method:

Cook linguini according to the directions on the box.  Mix the remaining ingredients together in a bowl you plan on serving with.  Once the linguini is finished pour into the serving bowl and adjust seasonings then serve.  Add more Parmesan at the table!

Garlicky Basil Zucchini Sauce over Pasta

3 tablespoons olive oil ¾ cups chopped onions
3 cloves garlic, chopped
7 zucchini washed and sliced in ½ disks
¼ cup grated parmesan
2 tablespoons dried basil
¾ pound pasta
Salt and Pepper to taste

Method:

1) Clean the zucchini and cut into ½ inch disks.
2) Put olive oil in pot, stir in chopped onions and sauté on medium until onions are light gold.
3) Add chopped garlic, stir.
4) Add the cut zucchini and sauté until lightly golden.
5) Meanwhile, in salted boiling water add pasta of your choice, until al denta. Reserve 1 cup of pasta water.
6) Put pasta in a bowl, mix with zucchini mixture and grated parmesan. Add reserved pasta water if too dry.
7) Season with salt and pepper to taste and serve.

Make it work

Add sautéed, sliced, boneless,

chicken breasts, if you’re

looking for protein.

Whole Grain Pasta Shells with Zucchini, Fresh Herbs and Lemon Zest

1 Box of whole-wheat pasta shells

1/3 cup olive oil

1 Yellow Zucchini (cut into 1/4 inch slices)

1 Green Zucchini (cut into 1/4 inch slices)

2 cloves of garlic, thinly sliced

1/2 onion diced

2 tsp., grated lemon zest

1/4 cup parmigiano

3 Tablespoons fresh basil, chopped

3 Tablespoons fresh Parsley, chopped

1/4 cup reserved cooking water

Salt and Pepper to taste

Method:

1) Boil water, when water begins boiling rapidly put pasta shells in! 

Boil according to package directions.

2) In a saute pan heat up olive oil and add onion and garlic.  Saute for a few minutes and add both Zucchinis and continue to saute until al dente.

3) Add reserved cooking water to the zucchini mixture

4) Place Pasta, zucchini mixture all chopped herbs, parmigiano, and lemon rind in and bowl and mix until well distributed.  Add salt and pepper to taste!

Make it Work:

You can use regular pasta if that is all you have

even a rice pasta will work!  It is all according to

your taste buds.