Artichokie Pasta..

Happy Meatless Monday!  Let's think outside of the meat box and make this amazing, delicious, fast, and most important meatless meal tonight for supper...Enjoy!

Artichokie Pasta

1 lb. of Pasta (your choice)
1 Can of Artichoke Hearts
Extra Virgin Olive Oil
Salt / Pepper
Parmesan Cheese

Cook pasta according to directions
While pasta is cooking place the artichokes, with the water, into the food processor
Pulse artichokes into small pieces
Drain pasta
Add artichokes to pasta
Season with salt/pepper
Drizzle with Extra Virgin Olive Oil
Sprinkle with Parmesan Cheese

What's For Lunch...

I decided I was having a macaroni for lunch today and am I so glad I did. I just created a recipe that was so fast, fresh and delicious. I am still eating it while I am typing this blog post - I am that excited to share it with you!  Chances are you probably cannot just whip it up, like I just did, because you are at the office or on the road but you can surely make it tonight when you get home for an amazing alternative to that turkey and cheese on rye.


This recipe was created from the ingredients I had in the kitchen today.   Elbow macaroni, chicken peas (left over from the salad I made the other night), fresh cherry tomatoes, basil and some simple seasoning.  What a lunch for me today- I wonder what I will make tomorrow?

Lunchtime Pasta
1/2 lb. Elbow Macaroni
Salt
Lemon Pepper
Extra Virgin Olive Oil
6-8 Cherry Tomatoes (halved)
1/3 Cup Chick Peas (rinsed and drained)
4 Basil Leaves (julienned or torn into small pieces)
Parmesan Cheese


Cook the macaroni according to package and drain well
Place pasta in a bowl large enough to toss 
Season with salt and lemon pepper
Drizzle with oil 
Turn to coat
Add tomatoes, chick peas and basil 
Turn to coat again 
Add more olive oil if needed (the pasta should be coated not swimming)
Optional - top with Parmesan cheese
Enjoy...

Macaroni Wednesday...

Macaroni makes everyone smile - at least I think it does because it always makes me smile.  Roni's are so verstitle not only in size an shape but in the preparation.  They cannot be boring.  Eat roni's warm tossed with garlic and olive oil, cold in a salad, eat it as a main course or a side dish, stuffed, baked, smothered in cheese...it never disappoints.   Pasta any night is my favorite night and this recipe from Forkful of Simplicity that makes a great weeknight meal!

Pasta Alla Franny
1 Large Eggplant (diced)
3 Cloves Garlic (minced)
***2 Sprigs of Rosemary (stem removed)
12 oz. Cup Low Sodium Chicken Broth
1 Pint of Cherry or Grape Tomatoes (halved)
Olive Oil
Salt/Pepper
1 lb. Pasta (your choice)

Preheat oven to 350 degrees
Generously salt eggplant cubes and place in a colander to drain (about 20 minutes)
In the meantime spread tomatoes out on a non stick cookie sheet
Coat with olive oil and season with salt
Bake in oven for 20 minutes
Once baked set tomatoes aside to cool
Over medium heat coat the bottom of a pan with olive oil
Add the garlic and rosemary
Season with salt/pepper
Once garlic has cooked about 3-4 minutes
Add the eggplant and stir to incorporate garlic with eggplant
Add chicken broth and lower heat the medium low
Cover leaving the lid off a little bit for steam to escape
Stir occasionally and cook for 20 minutes
In the meanwhile cook the pasta according to directions
Once eggplant mixture has cooked for 20 minutes or until all of the liquid is absorbed
Take the back a spoon and press down on the mixture making a smooth sauce
Add the tomatoes to eggplant sauce
Toss with hot pasta

***To remove rosemary from stem simple run your finger down the stem and the rosemary leaves should fall off for use***

What Day Is Today...

Well of course it is Wednesday but more importantly it is "Prince Spaghetti Day".  This iconic phrase was coined in by the Prince Spaghetti Company and ran for 13 years.  The very famous opening scene was an Italian woman leaning out of a window on Powers Court in the North End of Boston yelling for her son Anthony to come home and eat spaghetti.  So join Anthony and run home tonight for a big bowl of delicious spaghetti and celebrate Wednesday as Prince Spaghetti Day!  Enjoy...


Prince Anthony's Spaghetti 
1 lb. Spaghetti Pasta
1 Pint Grape Tomatoes
Salt/Pepper
Olive Oil
10 Cloves Garlic (peeled)
1 Handful Fresh Basil (torn into bit size pieces)
Extra Virgin Olive Oil
Parmesan Cheese


Preheat oven to 350 degrees
Spread tomatoes on baking sheet
Season with salt/pepper
Coat with olive oil
Place garlic cloves on top of tomatoes (this will ensure garlic will not burn during roasting)
Roast for 20 minutes
Meanwhile cook and drain pasta
Season pasta with salt/pepper
Remove tomatoes and garlic from oven
Cool for 5 minutes
Give the tomatoes and garlic a rough chop
Toss pasta with roasted tomatoes and garlic
Add basil and drizzle with extra virgin olive oil
Toss and serve warm with Parmesan cheese

Creepy Ingredients...

Creepy is one of my favorite words - look at your creepy cousin, creepy people, stop being a creep, the creeper, you get my point.  The only time I do not use creepy is when I describe the ingredients of my recipes.


I say this because yesterday I stumbled upon an article listing the 8 creepy mystery ingredients in fast food.  I know you cannot believe you read on the Internet but this article mentioned duck feathers, sand, wood (cellulose), silly putty and other unmentionables as mystery ingredients of their food.  My mysterious and secretive list of ingredients include homemade bread crumbs and chicken soup. Fresh and wholesome is what I would like to be know for not saturated fat and soil fertilizer.


Just because I choose to make my own soup, salad dressing, stocks, bread crumbs, etc. does not mean everyone has to do that same.  Just because I choose to eat vegetables, fruits, and whole grains does not mean everyone has to eat these foods along with me.  Just because I choose to cook my meals at home from the best ingredients I can find and take my vitamins - I am often referred to as the vitamin queen - does not mean that everyone has to follow my lead.   Just because I choose to eat fresh as opposed to fast food does not mean you have to make the same choice but try making the swap once and while.  It is just as easy to to prepare something from Forkful of Simplicity Cookbook as it is to grab something not so healthy.


So I challenge you to freshen it up with a recipe selection from Forkful of Simplicity, there is no meat goop paste in any of my recipes - I promise.  For a fraction of the cost of a fast food burger and about 40 minutes of your time (this includes going to the supermarket to gather the ingredients if you do not have them  already) you can indulge in this delicious, easy, easy pasta dinner!  Enjoy...


Nana's Favorite Pasta and Garlic (Aglio e Olio)
Pasta (your choice) - I prefer Spaghetti
Fresh Garlic, chopped fine (depending on your taste 5-6 cloves per pound of pasta)
Salt / Pepper
1/2 Cup Olive Oil


Cook pasta according to directions
While pasta water is boiling heat olive oil over medium heat
Season oil with salt and pepper
Add garlic to oil and cook
Once garlic is hot and sizzling (about 3-4 minutes)
Remove from heat immediately taking care not to burn the garlic
Drain pasta
Toss pasta with olive oil and garlic
Top with grated cheese
Serve alongside a tossed salad


Simple Salad
Romaine Lettuce (cleaned and chopped)
Salt/Pepper
1 Medium Tomato (diced)
1/2 Cucumber (diced)


Place lettuce in a bowl
Season with salt/pepper
Add tomato and cucumber
Toss with desired amount of simple dressing


Simple Dressing


1/2 Cup Olive Oil
1/4 Cup Balsamic Vinegar
Salt/Pepper
1/2 Tablespoon of Dried Basil


In a small bowl whisk all ingredients together
Use as desired
Store unused portion, covered, in refrigerator for a few days

Soup Season Continued...

What better way to celebrate soup season that with the quintessential Chicken Soup.  Chicken Soup is extremely powerful.   It is simple yet complex in that it has the power to heal everything from the common cold to a broken heart.   Chicken Soup is like a big hug from your grandmother in a bowl.  It is always filled with loads of love...the chicken, goodness..the veggies, warmth...the broth.  With these few simple, yet tasty ingredients you will have your own bowl of affectionate soul soothing soup in no time...Enjoy!   

T's Chicken Soup

Rotisserie Chicken (shredded)

1 to 1 1/2 Tablespoons Vegetable Oil

Salt/ Pepper 

1 Medium Onion (chopped)

2 Cloves Garlic (chopped)

1 Bag of Frozen Peas, Carrots, Corn

2 Tablespoons Dried Tarragon

32 Ounces of Low Sodium Chicken Broth

1/2 lb. of Small Pasta (i.e. pastina, alphabet, orzo, elbows)

In a large stock pot add vegetable oil, onions, and garlic

Season with salt and pepper and cook over medium heat for 5 minutes

Add frozen vegetables and cook with onions and garlic for 5-7 minutes

Add the chicken and tarragon incorporating the chicken with the vegetables

Re-season with salt and pepper

Add chicken broth bring to a boil

Cover and reduce heat to medium low for 30 minutes

In the meantime in a separate pot cook pasta according to directions

Drain pasta and set aside

Once soup has cooked for 30 minutes taste and adjust seasoning accordingly if needed

Add pasta to soup and serve

***If soup becomes to dry once the pasta has been added go ahead and add some more chicken broth or water to the pot