lemony pasta with chickpeas and Feta

I didn't feel like going to the supermarket today, so dinner was a hodgepodge of what I had on hand. It turned out so well that I'm going to quickly share two of the recipes, because everyone enjoyed them, and they are so ridiculously simple! Plus, if you make a big batch, like I did, you'll have lunch made for tomorrow. Here's the first one, that can be serves warm or room temp, and makes a great vegetarian side or meal:

Lemony Pasta Salad with Chickpeas and Feta

(makes 8 servings)

8 oz dried whole wheat rotini (or your favorite pasta), cooked according to pkg

15 oz can of chickpeas, rinsed

zest and juice of 1-2 lemons

6 oz herb pesto*

6 oz Feta, crumbled

sat & pepper, to taste

Combine everything in a mixing bowl. Serve warm, or room temp. Can be made ahead and stored in the fridge.

* I happened to have a jar of Bella Cucina herb pesto (nut-free, bonus so this can be sent in my little one's school lunchbox this week...) in my pantry that I'd been given as a gift. If you want to make your own, simply combine a few hearty handfuls of your favorite fresh herbs in a blender with enough olive oil to reach your desired consistency.

planning my peaceful pre-Thanksgiving

I love Thanksgiving: the food, the family, the crisp Fall day dedicated to nothing other than both. But somehow it snuck up this year, and I am finding myself feeling slightly overwhelmed by all I used to do in past years. Inspired by this post on Simple Mom (which, ironically, my dear friend Leslie forwarded me on... um, November 11th, and I didn't have a chance to read until this morning...), I have decided to pare back a bit this year. The good intentions are still there, but there's a need to be more practical this year. I will still cook the feast on Thanksgiving (despite our kitchen that is bordering on full collapse with now 1 or 2 working burners (depending upon the day), and a semi-functioning fridge and now single oven), but I am going to get organized this weekend and be realistic about what I can accomplish cooking-wise. And, I still want to continue our tradition of gifting dishes of Homemade Pumpkin Cannelloni with Sage Cream Sauce to the boys' teachers, but this year we are simplifying a bit.

Last year, we made pumpkin cannelloni for all of them. It started out simple enough. Some onions, shallots and garlic chopped in the Cuisinart...

...so many cans of organic pumpkin puree, marscapone, and bottles of sherry I lost count...

...Legos spread out all over the kitchen floor, the amazing smell of the pumpkin filling bubbling away on the (then fully functioning) range.

I'd thought nothing of a day trip to the Container Store, where I filled two shopping carts with glass containers,

excitedly filling them with this labor of love.

Our kitchen was transformed into a pumpkin cannelloni factory, of sorts.

A happily humming factory, where every surface was put to good use.

And at the end of the day, the fridge was filled with 28 dishes (yes, 28) of Pumpkin Cannelloni. The boys and I delivered each dish to one of their current or past teachers the next day, to be enjoyed with their families during the week of Thanksgiving. It was one of those times when 'tis way more fun to give than to receive. But this year, for a variety of reasons, I just can't swing this massive effort. It's been in the back on my mind, this guilt that we did something so special last year and we're not doing it again this year. But then I had to take a step back and think about how my children and I can still do this fabulous project together, but keep it manageable from a planning, time and cost perspective. It's not the majesty of last year, but I have to remind myself that it still means a very special, very well-deserved night "off" for each of my children's two current main teachers and their families.

simple spinach lasagna

Lasagnas freeze perfectly. Since my freezer is stocked with so many chicken and turkey entrees right now, I decided to make a veggie lasagna this week. I was using what I had on hand, so it wasn't a traditional lasagna prep (with ricotta or bechamel), but the result was delicious and if you're a fan of spinach, then this is a simple recipe to add you your repertoire.

Simple Spinach Lasagna

(makes 2 6-serving lasagnas, one for now and one to freeze)

2 lbs frozen spinach
1 brick cream cheese
garlic
basil
salt & pepper, to taste
mozzarella (or your favorite cheese), sliced
oven-ready lasagna sheets
2 jars of your favorite pasta sauce
shredded Parmesan/mozzarella blend (or your favorite shredded cheese)

Preheat oven to 350 degrees. In a Cuisinart (using the metal chopping blade), combine the frozen spinach (no need to thaw it), cream cheese, fresh or dried basil, a few cloves of garlic and a sprinkle of salt & pepper. Pulse until a puree. Set aside. Then, in your two baking dishes, you'll alternate pasta sauce, pasta sheets, the spinach mixture and slices of cheese, ending with pasta sauce and a layer of shredded cheese on top. Wrap one dish tightly for the freezer. Bake the other for 45 minutes, or until pasta sheets are cooked through. (You test this by inserting a butter knife into the center...if is cuts in easily, the lasagna is ready. If not, let it cook for another few minutes.)

The frozen lasagna can either be thawed in the fridge and then baked as above, or you can cook it from frozen. If cooking from frozen, put the baking dish into the oven as it is heating (to avoid shocking the dish with a temp change) and then double the cook time. Check if it's done the same way as above.

I know some of you like pics, so here's the prep in photos:

2 lbs of spinach, 1 block of cream cheese a few cloves of garlic, a handful of basil (or a few teaspoons of dried basil), and a sprinkle of kosher salt and freshly ground pepper are pulsed until they turn into a puree. I used frozen spinach and did not thaw or drain the spinach, because I wanted that extra moisture in the lasagna to help cook the noodles. This is the crux of the filling, so make sure it has enough basil and garlic for your taste!

I always start with a layer of sauce on the bottom of my baking dish, as it prevents the lasagna from sticking...

Then you'll alternate pasta sheets, spinach filling, slices of cheese and more sauce.

Ending with a layer of pasta sauce and shredded cheese.

This is not the most appetizing "after" photo, as I'd already scooped out our dinner. But, it'll do!

linguine with lemon cream sauce

I have been cooking up a storm this week, stocking the freezer with mini turkey meatloaves, enchiladas, chicken pot pies, chili and spinach lasagna. So, on the "off" days when not making meals for my family to enjoy while I am out West, I have tried to whip up super simple recipes. One day I made a farro tabbouleh...right now there's a lentil-sweet potato stew bubbling away on the stove... and last night I made a quick batch of Linguine in Lemon Cream Sauce. I'd originally seen the linguine recipe in the September 2010 issue of Vegetarian Times under the header "10 Outrageously Easy 5-Ingredient Dinners". Not just simple. Outrageously simple. Sounds perfect.

And the recipe was outrageously simple. But it was a little one dimensional, if you want my opinion. Here's the original recipe and how I modified it last night:

Linguine with Lemon Cream Sauce (from Vegetarian Times)

4 servings

8 oz. dry linguine
1/2 cup light cream cheese
2 Tbs. olive oil
1 lemon, zested and then juiced
1/2 cup chopped parsley

True to their word, the recipe couldn't be easier: Cook linguine according to package directions. In a saucepan, warm cream cheese, oil and lemon juice over low heat. Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into cream cheese mixture. Add pasta, lemon zest, and parsley; toss to coat. Season with salt and pepper, if desired.

And if you like creamy lemony goodness then you can just stop right there. But I was thankful I had pine nuts on hand, to toss on top, for a little texture and alternate taste. Then about half way through my bowl, I decided I wanted more flavor than just lemon so I added my sides to the pasta and mixed it all together. I'd made: roasted zucchini (400 degrees on a cookie sheet, drizzled with a bit of olive oil and a sprinkling of kosher salt for about 12 minutes or until al dente and turning golden brown) and some chicken sausage I'd run through the shredder attachment on my Cuisinart b/c I wanted it "ground" instead of sliced for a few things coming up. And with those two additions, it was a pretty interesting meal.

I am posting the original recipe now because I said I would on the FB page, but I think I'll work on tweaking this recipe a little more when I get back to town. It's got potential...

"meatless monday" idea: cilantro-walnut pesto over whole wheat rotini

Those in the NY area may remember the first storm that kicked off this winter season? Or maybe it's all just a blur now? Anyway, this was what I made for our family when we arrived home-- at lunchtime-- after a more than 24-hour travel "adventure". The fridge was bare and we were all hungry and wiped out...but a peek in the freezer (frozen herbs & garlic), snack drawer (nuts) and pantry (pasta) I was able to improvise a delicious meal. This hit the spot and has become a consistent, simple, family-pleasing recipe in my "meatless" meal rotation.

Cilantro Walnut Pesto

(makes about 2 cups of pesto)

2 cups walnuts
6 cubes Dorot frozen garlic*
12 cubes Dorot frozen cilantro*
1 cup vegetable broth
dash of kosher salt

In a blender, combine all ingredients and pulse until smooth. Serve over your choice of pasta. Sprinkling of Parmesan optional.

* I get mine at Trader Joe's and just keep a stash of the basil, garlic and cilantro cubes in my freezer.

super simple, comforting baked rigatoni with spinach

I am thinking my friends in the Northeast-- or at least New Canaan-- are looking for a super simple, comforting meal this week. Between the snow, freezing temps, and school delays we moms are just about ready to snap. (OK fine, maybe I am only speaking for myself.) In any case, if you're looking for a comforting supper that can be whipped up in mere minutes then popped into the oven, this is a good one.

This recipe was one of the comments left on the table talk post. Janet said that this is one of her family's go-to meals, so I thought I'd try making it for my family last night. It was a hit and makes more than one dish, so you can freeze a few more meals for busy days (which is always a bonus in my book). Here's my version of this comforting meal. I went light on the pasta, heavier on the spinach and ricotta but you can modify the pasta to spinach ratio to your family's tastes, and choose to use real sausage, or other fillings as well:

Baked Rigatoni with Spinach & Cheese

(makes at least 12 servings, see pic below)

one 1lb box rigatoni, cooked according to package

2 lbs frozen spinach, thawed and drained
two 1 lb tubs ricotta cheese
4 eggs
10 frozen garlic cubes
10 frozen basil cubes
dried oregano
1 tube sun-dried tomato paste
1 package Italian Soy "Sausage" (4 sausages, rough chopped)*
three 26 oz jars pasta sauce
3 cups shredded mozzarella/Parm + extra for on top

While the pasta is cooking, in a large mixing bowl combine all other ingredients: ricotta, eggs, garlic, basil, oregano, tomato paste, sausages, and one of the jars of pasta sauce and a few hearty handfuls of shredded cheese, saving some to go on top. You can mix all three jars of the pasta sauce in if you want, but my bowl was getting full, so I just mixed one jar in and topped each of the baking dishes with a layer of sauce, and then some shredded cheese. Bake at 350 for 45 minutes or until warmed through and top is golden brown.

This will freeze perfectly. Simply wrap tightly (I do a layer of Saran wrap and then tin foil). When ready to cook, put the baking dish in the oven as it's heating up (to avoid shocking the dish with a temp change) and double the cook time, so bake it for 1 1/2 hours, covering with a bit of foil if the top starts to get too brown.

*my husband claims that I "should have just used regular sausage instead of the fake stuff". I thought it was delicious. You can make the call on that.

homemade peanut noodles

Yesterday, my little one decided he wanted noodles for lunch. "Long noodles with sauce!" Easy enough, right? The only problem is that I'd used the last of our sauce earlier in the week, and there was no way I was getting all bundled up to go to the market for sauce when it was in the single digits, or at least felt that way. Not a chance. "Sounds good, that's what mom wants too!"

I remembered a post I'd gotten recently...something about peanut noodles. Pulling the bookmarked recipe up, I realized I could concoct something similar with what I had on hand. Maybe even better, since the paltry amount of whole wheat spaghetti I had on hand meant that I'd have to bulk it up with shredded veggies. The result was fabulous, and it was made in minutes. Here's what went into my version:

Peanut Noodles with Shredded Veggies

whole wheat spaghetti, cooked al dente

shredded carrots
shredded English cucumbers or zucchini

peanut butter
sesame oil
rice vine vinegar
dried ginger (leftover from Christmas cookie baking)
frozen cilantro
frozen basil
frozen garlic

Cook pasta according to package. While the pasta is cooking, shred carrots and cucumbers (or zucchini would be good too) in a Cuisinart using the shredder attachment (the disk with all of the little holes).* Pop shredded veggies into a big mixing bowl. No need to rinse the Cuisinart bowl out, as it's all going in the same place...just replace the shredding attachment with the regular metal blade. Then, I made a dressing of peanut butter + sesame oil + rice vinegar + dried ginger + several cubes of frozen garlic, cilantro and basil.** Add the noodles to the mixing bowl once they're cooked and drained. Pour the dressing over noodles and veggies and toss with tongs.

Note that I didn't give you measurements for the dressing ingredients because it can really be made to your taste. I made ours zesty with more vinegar than peanut butter, but you could definitely go the simple, creamy route by erring on more peanut butter and sesame oil. Try it as you go and add a little more of this or that until it's just the way you and your family would like it. These noodles store perfectly in the fridge...though I am not sure for how long, since we polished them off at lunch today!

* To give you an idea of quantities, I used about 1/2 a package of whole wheat spaghetti + 1 lb of carrots and 1 English cucumber. Really, that's because that's what I had on hand. You can do any ratio, but I thought this end result where it was 50:50 noodles to veggies was perfect and I'd do it exactly the same way when I make these again.

** I always have a stash of these frozen herbs for times like these, when I want to make something but don't have fresh on hand. Around us, they carry them at Trader Joe's (in the frozen aisle, of course).

perfect meal for a snowy day: slowly simmered beef ragu

We knew we'd wake up to a thick blanket of snow this morning, that school was cancelled and that the trains would be a mess. So, last night sort of felt like a Friday night. Homework was put off, the kids stayed up later than usual, and the wine was flowing. It was a comfort food kind of night, and this slowly simmered Beef Ragu Chiantigiana (fancy word for meat sauce) hit the spot. Plus I tucked two more containers of it away in the freezer for nights when I don't have the luxury of time!

Beef Ragu Chiantigiana

(makes 12 servings and freezes perfectly)

4 T olive oil

4 T butter

1 large onion, chopped

6 carrots, chopped

6 ribs celery, chopped

4 cloves of garlic, minced

2 lbs ground beef

fresh or dried rosemary, chopped

fresh or dried oregano

fresh sage, chopped

1 bottle red wine

two 28 oz. cans chopped tomatoes, drained

3 cups whole milk

splash of red wine vinegar

2 T capers (optional)

+ your favorite cooked pasta

+ Parmesan

Heat the olive oil and butter over medium heat in a large, heavy saucepan or soup pot. Add onions, carrots and celery. Season with salt and pepper and cook until soft and lightly browned. Add garlic, ground beef and herbs. Cook, stirring occasionally, until the meat is thoroughly cooked. Add bottle of red wine, chopped tomatoes, whole milk, a splash of red wine vinegar and capers. Lower heat until the sauce is at a gentle simmer and cook for at least 1 hour and up to 3 hours, stirring occasionally. Toss with your favorite pasta and serve with grated Parmesan if you like.

This sauce freezes perfectly, so package any remaining sauce in the size containers that will be useful to you. Simply thaw the sauce in the fridge and then heat it in a saucepan.

From freezer to oven: Homemade Lasagna

Last week, I tempted many of you with a photo from a past dinner I'd made. I do promise to share that recipe, but that's not what I ended up making and photographing step-by-step on Thursday. Instead, I whipped up two of my homemade lasagnas, which are equally delicious (even if not quite as decadent). I am a huge fan of cooking once and enjoying the fruits of my labor many nights. This answers the burning question many of you had after watching the enchilada video, of whether I cook meals like that every night?

Really, who has time to cook each and every night? I certainly don't, but I do want to give my family wholesome, amazing meals each night so I cook like this. When I had my personal chef business, cooking once and freezing was the model on which this wildly successful business was based. I'd go into a family's kitchen, cook 5 entrees and stock their freezer with these homemade meals that they would then enjoy on the busiest of days. This know-how has particularly come in handy on Mondays, which is always my busiest day of the week.

Homemade (Turkey, Beef, Vegetarian, You-Name-It) Lasagna

The recipe I am sharing today is a turkey lasagna I made with what I happened to have on hand last Thursday, but once you get the consistency/layering order down, you can alter the recipe with whatever your favorite fillings may be...

Makes two 6-serving (or more smaller) lasagnas which freeze perfectly

1 or 2 onions, chopped
1 lb ground turkey
pinch of Herbs de Provence (always on hand)
1 lb cherry tomatoes
2 lbs fresh spinach
3 or 4 zucchini, thinly sliced
1 lb tub cottage cheese or ricotta cheese
2 jars tomato sauce of your choice
1 tube sun-dried tomato paste (which I always have in my pantry)
mozzarella, sliced
Parmesan, shredded
oven-ready lasagna sheets

Saute the onion, ground turkey, herbs and tomatoes. Add spinach and cover so the spinach wilts. Once meat is cooked through, set this mixture aside. Now it's simply assembly with the other ingredients. (I always make my lasagnas in a freezer and oven-proof baking dish so I have the option to freeze it.) First, pour a bit of sauce in the bottom of each baking dish. Alternate layers of pasta, meat, veggies and cheese ending with a layer of sauce and cheese on top. At this point, you can either bake the lasagna at 350 for 1 hour, or pop an airtight lid on the dish and freeze it uncooked. When ready to bake the frozen lasagna, simply place the uncooked lasagna in the oven while preheating it to 350, then bake for 1 1/2 to 2 hours, until warmed through.

Here are the step-by-step photos of the lasagna I made last week:

I sauteed the onions, turkey, herbs and tomatoes (top photo), then when the turkey was cooked through, I added the spinach and covered the pan so it wilted. (I had to do this in 3 batches since fresh spinach is so bulky.)

While I can't always be so organized, with something like lasagna, having your ingredients ready to go will make assembly quick and easy: lasagna sheets, zucchini is sliced, mozzarella is sliced, sauce, cottage cheese (since we prefer that to ricotta), tomato sauce and tomato paste are all ready to go...layering is a great way for kids to help make this meal.

Sauce goes down first, so nothing sticks. Then the first layer of pasta. Don't worry if the pasta doesn't reach the edges of the pan. With the next pasta layer just stagger it so the corners that didn't have pasta last time, so this next time...

Then I put a layer of cottage cheese over the pasta sheets, and let my son squirt sun-dried tomato paste on top of that...

...followed by a layer of zucchini...

...a few spoonfuls of sauce...

and another layer of pasta. In terms of what goes on what layer, you just want to make sure the dry pasta is buffered by a sauce or liquid. This is how it cooks.

Then, a nice hearty layer of the turkey, herb, tomato, onion, spinach mixture...

and one last layer of pasta.

Then more sauce, some shredded mozzarella (clearly put on my my 3-year-old) and

a few handfuls of shredded Parmesan. Done! How easy was that? Now you can enjoy one tonight, and pop the other into the freezer. The one you're cooking tonight will bake for 1 hour at 350 degrees. The one you're freezing (uncooked) will need to bake for about 1 1/2 to 2 hours at 350. I do not thaw the lasagna before baking, simply pop the frozen dish in when I am preheating the oven and then set the timer once the oven temp gets up to 350. So easy, and so delicious. Enjoy!

Jingle Bell Pasta

Here’s a festive dinner (that you can make in mere minutes) this holiday season. Its’ bright colors are a hit…

Jingle Bell Pasta

Ravioli (any kind), or any type of pasta (whole wheat rotini, spinach penne, etc.)
Cherry Tomatoes, washed and left whole
Frozen Peas, cooked according to package
Pesto (store bought, unless you’ve got homemade in your freezer)
Parmesan, shredded

Prepare the ravioli (or pasta) according to package instructions. Then toss with pesto, peas, cherry tomatoes, and a handful of parmesan. Dinner is ready, and festive!

A Pre-Thanksgiving (or any Fall evening) Feast: Savory Pumpkin Cannelloni with Sage Cream Sauce

By popular demand, the recipe for Savory Pumpkin Cannelloni with Sage Cream Sauce...

A little background on the recipe: when I had my personal chef service, I prepared Thanksgiving sides for several families in New Canaan and Darien. One year, a client’s family was all arriving the day before Thanksgiving and they wanted a dinner they could simply pop in the oven, so they could enjoy their company…something that would feed a crowd…that kids would eat…but that was still a little gourmet/special, since it was an annual family gathering. That is when I started making Pumpkin Cannelloni with Sage Cream Sauce, which has become an annual pre-Thanksgiving meal at our home too.

This dish is a perfect dinner party dish, or pre-Thanksgiving meal. It freezes perfectly, so you can make it well in advance of whenever you’re entertaining. Yesterday, my son delivered trays of it to teachers at his school, and the feedback is the same as it is each year: “Wow, will you please share that recipe?” And so, without further reminiscing about my last my pre-child career, I now share this fabulous recipe with you. The original was from Caprial Pence, and I have modified it somewhat.

Savory Pumpkin Cannelloni with Sage Cream Sauce
(Serves 8, so double or triple according to your entertaining needs—and remember it freezes beautifully so make lots whenever you set aside time to make it!)

Sage Cream Sauce
I first make this in a large stock pot, and then let it cool while I am making the pumpkin filling.
5 cloves garlic, roughly chopped
2 large shallots, chopped
1 cup of dry white wine
2 cups (or ½ a box) of chicken or vegetable stock
1 cup of heavy cream
1 tub of mascarpone cheese (or you can substitute a block of cream cheese)
2 tablespoons Dijon mustard
1 hearty bunch of fresh sage, chopped
Salt and pepper, to taste

Pumpkin Filling
Olive oil
6-8 cloves of garlic, roughly chopped
2 onions, thinly sliced
1 cup dry sherry
4 cups pumpkin puree (2 cans)
1 tub of mascarpone (or you can substitute a block of cream cheese)
¾ cup whole wheat bread crumbs
1 cup shredded parmesan cheese + extra to sprinkle on top before baking
1 cup mozzarella cheese + extra to sprinkle on top before baking
Salt and pepper to taste

Fresh pasta sheets (in Fairfield County they have them at Villarina’s)

To prepare the sauce: In a saucepan over high heat, combine the shallots, garlic and wine. Let the wine reduce down to about ¼ of a cup remaining. Add the chicken or vegetable stock and let that reduce down to about 1 cup of liquid remaining. Add the cream, lowering the heat to medium and let it warm for about 5 minutes (but not boil). Then add the mascarpone (or cream cheese), Dijon mustard and sage and let the sauce simmer until thick and the flavors are well blended. Season to taste and set aside, letting it cool down a bit while you make the pumpkin filling. Season to taste with salt and pepper.

To prepare the filling: Heat olive oil in a sauté pan or fry pan until very warm, and then add the garlic and onion and sauté until they are golden. Add the sherry and reduce it down until there’s about ¼ cup of liquid left (which intensifies the flavor). Take off the heat and let cool a bit. In a separate large bowl, combine the pumpkin, mascarpone (or cream cheese), breadcrumbs, Parmesan and mozzarella. Mix well, then stir in the slightly cooled onions and mix well again. (I like to use a hand mixer since I have usually quadrupled the recipe and my arm would fall off trying to stir it. Plus, my kids love revving up the hand mixer…) Season to taste with salt and pepper.

To assemble the cannelloni: Preheat the oven to 350. Cut each sheet of pasta into quarters. One piece of pasta at a time, scoop a hearty line of filling in the center and roll it up, placing it seam side down in a casserole or other deep baking dish. Once you have rolled all of the cannelloni, pour the sage cream sauce over the top, sprinkle with cheese, then bake until golden brown (about 30 minutes). Let it sit for about 5 minutes before serving.

Pair with a nice green salad, a bottle of wine, and you’ve got a pre-Thanksgiving (or any fall evening special supper) that will make your friends and family swoon.

Hope your friends and family enjoy this special dinner as much as we do. Happy Thanksgiving!

Super Easy Creamy Pesto Pasta

Here’s a very simple, and delicious, comforting meal that pleased both our kids and the parents in our house last week. This past summer, my sister-in-law made a "chocolate cream pie" using tofu as the "creamy" base, and none of us was the wiser. So, I improvised using the same concept on a creamy pasta sauce and it totally worked. Unlike some of the magazine recipes I gave a whirl this weekend, this one I excitedly pass along to all of you busy parents looking for an alternative to pasta with red sauce, meat sauce, or plain pesto...

Super Easy Creamy Pesto Pasta

1 tub of store bought pesto*
1 pkg of firm tofu (preferably organic)
1 large can of diced tomatoes (optional)
Your favorite brand of pasta, cooked according to package
Shredded Parmesan (optional)

In a blender, combine the tub of pesto with the block of tofu. Blend it to a creamy consistency. Then heat in a saucepan and serve over pasta, with shredded parmesan cheese if you’d like.

I added a big can of diced tomatoes as well, to give it some texture. One unexpected (or at least unexpected to me, since I didn’t have a color wheel in my head) is that the sauce is really pretty when it’s light green from the pesto and tofu. If you add tomatoes, it turns it orange-y brown…..not pink, as my two-year-old sous chef hoped for given his current favorite color! Still, it was delish.

* Some of you may have some pesto you made this summer in your freezer. Here’s a good opportunity to use it.

Pesto Pasta (aka "Green Pasta")

Wow, once I downloaded all of the photos from the past couple of weeks, I realize I have a bounty of great, simple meals ideas to share with you. As I mentioned in the June 6, 2009 entry on homemade pesto, it freezes well. I had divvied into tubs and frozen it for nights when we’ve had a busy day of activity but I still want to put a healthy dinner on the table. The one pictured above was made with:

Homemade Pesto (thawed)
Whole Wheat pasta (cooked according to package)
Roasted Asparagus and Zucchini (which I will roast and then store to be used in omelets, frittatas, or things like this pasta dish throughout the week)
Fresh Parmesan

Presto! A healthy dinner on the table in mere minutes. And, it was equally as good the next couple of days served room temp for lunch.

Simple Multi-Tasking Meal: Pasta with Red Sauce becomes Papardelle with (Soy) Chorizo Sauce

Today was one of those days when I needed my meal to multi-task…and I only had a short time to prepare dinner before my kids started spiraling downward. It was so cold and rainy here today that I wanted to give my kids a warm, hearty meal. Got home at 5pm, dinner was ready at 5:30 and the kids were bathed, read to and asleep by 7pm. Delicious success.

1 pkg Trader Joe’s (TJ’s) Sprouted Wheat Papardelle
1 jar TJ’s Organic Pasta Sauce
1 pkg TJ’s Soy Chorizo
Freshly shredded Parmesan

After preparing the papardelle according to the directions on the package (boiling it for 7 minutes with a dash of kosher salt), I mixed in a healthy dose of tomato sauce and freshly shredded Parmesan for the kids and served it with a side of finger-friendly strawberries, mango, cucumbers and carrots. (The consistency of the sprouted wheat pasta went unnoticed, in fact, everyone really liked it.) While they started eating (underfoot) I simply sautéed the chorizo until browned, added the remainder of the sauce, and stirred in the papardelle until warmed and nicely blended. Then I sat down and ate with them. This made a simple, but healthy, pasta dinner a little more interesting and zesty… and it’s another meal that holds up well until your husband comes home from work if you also eat in shifts at your house.