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Chickpeas…

I’m not too sure what to call this recipe, other than good! It comes from
Orangette, where it is named Chickpea Salad with Lemon and Parmesan. That will work for me. It’s simple to put together, and the ingredients do blend wonderfully. I also agree that cold tastes best. Though I did toss some of this onto a salad the other day, too. 🙂

  • 15-oz. can of Chickpeas, rinsed and drained
  • 1 tsp. Fresh Lemon Juice
  • 1-1/2 tsp. Olive Oil
  • Pinch of Salt – I used Sea Salt
  • 1/4 cup Parmesan Cheese, shredded

Mix together and chill.  Doesn’t really get any simpler than that…

Sounds Good…

Scrambled pasta something sounds good again for this week. I also think I’ll do a chicken, roasted red potatoes and asparagus meal. I’ll have to plan a bit, and maybe hit the grocery store tomorrow, or the next day. We’re doing some house hunting now, so the cooking is going a bit by the wayside. We’ll see how it all goes….

Sunday Cooking…

It’s been too long since I’ve spent some Sunday time in the kitchen. One reason is because I’ve been going to the grocery store on Monday or Tuesday nights lately. Which means that come Sunday, it’s time to use up what is left and throw some sort of meal together. Today, however, I went to the store, so now we’re stocked!

Nothing new on this week’s menu… But I am making what will most likely be the last batch of Macaroni and Cheese for the season. It’s definitely a winter weather type of meal. I’ll have to look into making it in a lighter way for the warmer months… perhaps mixing in some fresh tomatoes and/or other veggies with it. We shall see. (Update: For tonight’s version, I added some smoked gouda cheese – very yummy!)

I just put together a basic salad – romaine lettuce, tomatoes, green onions and cucumber. Something to balance out the above meal. 😉 The produce is looking better now, and we definitely feeling the need for some salad greenery around here. We will also do a baked ham tonight, and that will provide us with leftovers for eating, sandwiches, and an addition to our basic salad. And with that, we should be pretty darn well set for the week. Plus, there’s some asparagus in the fridge, and we will enjoy that in a day or two, too…

Scrambled Pasta…

I had a recipe from years ago, when I first started gathering recipes, for a Scrambled Pasta dish.  Oddly, I had never tried it… Odd, because I love pasta, and I do rather enjoy eggs (though I do tend to eat them off and on, in phases).  Anyway, I’ve recently been enjoying eggs in various ways, so I decided it was time to try this dish.

I looked at my old recipe, and also took a gander at some other ones on the web.  I came up with a very basic way to try adding eggs to pasta.  The meal did feel like comfort food and it was fairly good.  I think it would be even better by adding some fresh herbs or some fresh veggies in the summertime.  I did add asparagus on the side to this dish… We’ve finally got some fresh asparagus here, and honestly, I think I was more focused on enjoying that!  🙂  But all in all, a scrambled pasta is an interesting way to make a quick pasta meal… It’s filling, somewhat light and overall pretty darn tasty. I’d also say it would make a yummy base with some fresh herbs and/or veggies, too.

  • 12-oz. Whole Wheat Rotini Pasta – I cooked the whole box and then set a bit of the cooked pasta aside.
  • Olive Oil
  • Minced Garlic
  • 4 Eggs, beaten
  • 1/4 cup Parmesan Cheese, shredded (plus extra for topping, if desired)

Cook pasta according to directions; drain and set aside. As pasta is finishing cooking, saute minced garlic in olive oil for 2-3 minutes. Beat together the 4 eggs in a small bowl, and then stir in the shredded parmesan cheese. Add cooked pasta to garlic and warm through. Pour egg mixture over pasta and stir. While stirring (and also scraping the eggs from the bottom of the pan), cook until the eggs are set, about 4-5 minutes. Serve and enjoy!

I mostly followed the recipe for ‘Ziti Baked with Spinach, Tomatoes and Smoked Gouda’ found here. I used penne pasta instead of the ziti, and I omitted the yellow pepper. I just wasn’t in a particularly peppery mood that night. The dish came out quite good. I’ve been enjoying using diced tomatoes in recipes lately… probably because it’s wintertime and you can’t really get good ‘fresh’ tomatoes anywhere here. I quite enjoyed the smoked gouda as the cheese in this dinner. The smokiness complemented very nicely with the tomatoes and pasta. All in all, I’m sure I’d make this again…

  • Penne Pasta
  • Olive Oil
  • Onion, chopped
  • Garlic, minced
  • 2 cans Diced Tomatoes
  • Baby Spinach
  • Smoked Gouda Cheese

Meat and Potatoes…

I was feeling a bit in the mood for a meat and potatoes and vegetable type of meal. Just because, I suppose. There were some pork chops in the freezer (a rarity), so they got tagged to be ‘it’. They were marinated overnight in olive oil and a dried herbed salad dressing mix. We cooked those up on the Foreman grill and called it dinner. They were pretty good, even though I’m not a huge pork chop fan. Fairly moist too… I think the olive oil and the cooking method helped with that.

Oh, were those little red potatoes ever delicious though! I had forgotten how wonderful they are. Red potatoes, olive oil, sea salt (definitely a key ingredient!) and some garlic powder. Big yum! I was going to use dried rosemary, but for some odd reason there was none in the cupboard. Gotta fix that soon… The potatoes were roasted in the toaster/convection oven, and they smelled heavenly as they were cooking. So, all in all, a quite simple yet very satisfying meal. I’m definitely going to get more of those red potatoes on my next trip to the grocery store… Just way too good!

Well, it was definitely time for a bunch of veggies for dinner. Sometimes, I just feel the need for that sort of thing. I basically cooked up the majority of what was in the fridge… And I used the entire stovetop in the process. And the toaster oven. The meal became a bit more involved that I had originally planned, but so be it…

Burner #1 – Fried Cabbage, of sorts. Not really fried, but cooked down in some pseudo-butter stuff, with salt and pepper. The cabbage starts out quite bulky, so that got its own cooking pan.

Burner #2 – Steamed Baby Carrots. That was the only veggie that I was steaming, so that too had its own separate place.

Burner #3 – Garlic, Mushrooms and Zucchini. I added the mushrooms because they were there (of course, it’s rare that they are not there), but I didn’t have anything else specific in mind for ’em. So, those veggies all got sauteed in olive oil together.

Burner #4 – I decided to make some Parmesan Couscous to with everything. It’s a quick cooker… literally 6 minutes start to finish.

Toaster / Convection Oven – I had picked up an eggplant, because I’ve been having a hankering for it. So, I let the eggplant slices bake as I was cooking everything else. It had been too long… Yum.

All the veggie goodness went on top of the couscous, along with just a smattering of feta crumbles. A bit time-consuming, all good, nice and healthy, and just what we needed. 🙂