Feeds:
Posts
Comments

Posts Tagged ‘arugula’

I am always on a lookout for easy dinners. Recently, I have discovered a new dish… One Pan Creamy Tuna Pasta.

I have been subscribed to the Martha Stewart Living magazine for a super long time. Over the years, the magazine has evolved; however, recipes have always been spotlighted throughout. In recent editions, towards the back of the magazine you can find four recipes that are printed on a perforated page, which can be torn into four small recipe cards. I have discovered a bunch of good finds over the years. The pasta dish is one of them and is definitely a keeper!

The recipe is simple… shallots, pasta, broth, water, a couple of veggies, tuna, lemon zest and juice, and cheese. What I really like about it is that you make the entire dish in one pot! Super easy cleanup! You simply add the shallots, broth, water, pasta, and salt and pepper and boil until the pasta is tender. Next you add your veggie. Once the veggie is tender, you remove the pot from the stove and add the tuna, cheese, and the lemon zest and juice. That’s it!

The first time that I made the dish, it came out very dry and I had to keep adding water to it while cooking the pasta. I later realized that the recipe required 8 oz of pasta and I used 16 oz. It made perfect sense why my version was so dry. Since I like to make enough to have leftovers, I adjusted the amount of water. I usually add enough to cover the pasta, which I think that it is somewhere between 4.5 or 5 cups of water, depending on the pasta.

Speaking of the pasta, I used gemelli and penne and both worked. One thing that I would like to mention is that my version has never had a sauce. If you look at the recipe photo, it includes the clear sauce on the plate. Not sure how that is realized. I just made the dish using penne and this is the first time that I have actually had some sauce, but definitely not enough to add it to the plate. Not sure if the gemelli absorbs more liquid during cooking or not, but when I used it, I never had a sauce.

IMG_1897

The recipe requires asparagus and arugula. The first time that I made the dish, I did not have either, so I used peas and spinach since I did have both. I have also used peas and kale. All worked! I am sure that you can also use green beans or any other veggie such as corn and broccoli. As far as the greens go, I am sure that swiss chard or any other greens would work as well.

IMG_1898

Another adjustment that I have made is the required cup of shallots. I tend not to like a lot of onion in my dishes, so I have cut it to 2 small shallots and it was plenty. Same goes for the cheese… the recipe requires a 1/2 a cup of Paremsan. I used about 2 tablespoons of Romano cheese and that also seemed plenty. But if you are a big onion fan, use the full amount. Same goes for the cheese.

One last thing that I would like to mention is the salt. I use the Better Than Bouillon (which really is better than any bouillon) for the broth and it is a bit salty, so I never add salt to my dishes until the very end. Most of the time it is plenty salty.

I hope that you will enjoy the dish as much as we do! It is one of Julia’s favorites!

Advertisements

Read Full Post »

During the holiday break, Joel and I decided to go to Orange Glory for lunch. However, when we arrived, it was closed. I was very disappointed since we do not get to go there very often and their food is amazing. They are only open for lunch during the week, which is not very practical for us.

And then Julia announced that she had to go to the bathroom. You cannot ask a toddler to hold it while you drive to another restaurant. So Julia and I ventured to Hart’s Local Grocers, which is around the corner from Orange Glory. As we were walking toward the bathroom, we passed by a large sign that advertised a bunch of sandwiches. “Oooo!”, I thought. After Julia successfully went to the bathroom, I walked back to the car and told Joel that we should check out Hart’s.

The menu included a bunch of sandwiches, but both of us settled on the Hart’s Signature Breakfast Sandwich, which included 2 fried eggs, avocado slices, arugula, pancetta, and sriracha mayo. It sounded amazing… and after taking a bite, it tasted just as amazing!! The roll was soft and warm, the pancetta added the right amount of saltiness, the arugula added a nice peppery flavor, and the avocado… well , anything tastes amazing if it has avocado on it

We have gone back to Hart’s for the sandwiches several times since that visit. Then a few weeks ago, my friend Kristin was visiting and we decided that we should make the sandwich ourselves.

IMG_5334I must say that our version was a success! It was super simple to make… mix a bit of sriracha into some mayo, then spread it on the bread. Fry 2 eggs, breaking the yolk so the yolk is cooked through. To assemble the sandwich, you add the fried eggs to the bread and top them with the pancetta, sliced avocado (sprinkled with a little salt), and a handful of arugula. That’s it!

IMG_5338IMG_5339

Although my version was super tasty, it was a little different. I do like the roll that Hart’s uses… it has a semi-soft crust and a soft interior. I use whatever bread I have on hand, usually a farmstyle bread or a soft-sided Italian bread. The pancetta that they used was thicker than the one that I used. When I bought the pancetta, I was unsure about how thick to get it so I chose a thin slice. I would do a thicker slice next time. It would add more of a substance to the sandwich.

IMG_5340IMG_5341

Since Hart’s is a bit of a drive, I can now enjoy the sandwich anytime. In fact, I just made it today for lunch.

IMG_5343

Read Full Post »

As I wandered around the downtown public market last Saturday, I stumbled upon the most beautiful bunch of basil. “Ooo… I can make pesto!”, I told my friend Kathy who joined me for the market outing. Pestos are some of my favorite dishes to make.

They are super simple, and the result is just delicious. Also, each batch usually makes a fair amount, so you can use it for multiple dishes. It also freezes really well.

My all time favorite pesto is an arugula pesto. My friend Bruce brought me an amazing cookbook from a restaurant that I hope to visit one day. It’s my dream. The restaurant is called Hell’s Backbone Grill and is located in Utah. The restaurant grows all of their vegetables onsite and seeks all of their meats and dairy from local farmers. How amazing is that!! And to add to that, the restaurant is owned by two women. Even more amazing!! :) The cookbook is called With a Measure of Grace: The Story and Recipes of a Small Town Restaurant. I never thought about making pesto with arugula, but it was just delicious! The pesto includes arugula, spinach, pine nuts, pumpkin seeds, olive oil, and salt and pepper. That’s it. It is definitely a favorite.

Toasting the pumpkin seeds.

Another favorite is the pistachio pesto, which is used in the Matchstick Pasta recipe from 101 Cookbooks. I have written about the recipe not too long ago (Matchstick Pasta post). That particular pesto does not require any greens, but it is just as delicious.

Throughout the years, I have experimented with different nuts and greens. The different nuts are what make the pesto more interesting, perhaps more so than the greens. You can use any nut, really. I have tried walnuts, pine nuts, almonds, pumpkin seeds, macadamia nuts, pistachios, and pecans. The possibilities are endless! Also, due to my lactose intolerance, I no longer include cheese in my pestos. I really do not miss it at all. I think that they are just as good without it.

Back to the beautiful bunch of basil… For this particular pesto, I decided to use basil, pumpkin seeds, almonds, and of course olive oil and salt and pepper. I believe that a key enhancement to any pesto is to toast the nuts that you are using. It really brings out the flavors. I also do not like my pesto very oily, so I usually do not use the typical amount of oil. I use just enough to hold it all together. The pesto made a great sauce for a pasta that was topped with grilled chicken and goat cheese. We savored every bite!

I was lucky to find more basil and a bunch of arugula at the market this week. I foresee more pesto in the near future!

Read Full Post »

%d bloggers like this: