Posts Tagged ‘Parmesan’


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…


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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!

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This dish is a classic around these parts… a Pasta Carbonara of sorts. It’s a relatively simple dish, but hearty and warm, and with many of my favorite ingredients… Pasta, Mushrooms, Bacon, Parmesan, and sometimes Chicken. It’s easy to cook during the week; it always provides yummy leftovers; and it’s lightly hearty for those cooler evenings of autumn… And those cooler evenings have arrived with a bang… 🙂

  • 16-oz. Whole Wheat Pasta of choice  (I often use penne)
  • 8 slices Bacon, rough cut
  • 3/4-1 lb. Chicken Breasts, if desired  (I usually cut mine into bite-sized pieces before cooking)
  • 1 medium Red Onion, chopped
  • 2 cloves Garlic, minced
  • 12-16 oz. Mushrooms, sliced
  • 3/4 cups or so Parmesan cheese, shredded
  • 1/2 cup Heavy Cream (though I usually use half and half because it’s always here)

1.  Cook pasta as directed.

2.  While pasta is cooking, cook bacon.  Remove with slotted spoon and set aside.  Cook chicken in bacon grease.  When done, remove with slotted spoon and set aside.

3.  Cook onion, garlic and mushrooms in bacon grease til tender. Add cooked chicken and warm through. Add bacon, cheese and cream, and cook til thickened and heated through (about 5 minutes). Serve over pasta.

The ingredients are cooking together here, minus the cheese and cream, and it should be thickening a bit. At times I’ve had a bit too much liquid still, so I just scoop some out before adding the cheese and cream. Voila!

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Favorite Pasta

  • Whole-Wheat Penne Pasta
  • Olive Oil
  • Garlic
  • Mushrooms
  • Fresh Basil, chopped
  • Fresh Parmesan, shredded

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