Thursday, February 27, 2020

Chickpea Pasta Primavera


Even though the weather is still a little chilly out, I have already started to think about spring and all the delicious produce that comes with it. This pasta has a rainbow of veggies and just a touch of cream, lemon and cheese to create a yummy sauce. I used chickpea pasta for even more added fiber (plus if you haven't tried bean-based pastas, they are actually super good!). 

This meal is very filling, but if you want to add a side dish, I would suggest some fresh-cut fruit.



1. Bring a large pot of salted water to a boil. Add broccoli and asparagus and blanch for 1 minute. Use a slotted spoon to transfer the veggies to a bowl of ice water (reserve the boiling water). Once the veggies have cooled, drain and set aside.




2. Boil the pasta for 7 minutes (or until just barely al dente), then drain and run under cool water. Set aside.


3. Melt olive oil and butter in a large skillet over medium-high heat. Add garlic, zucchini, summer squash and bell pepper and cook for 1-2 minutes, or until the garlic is fragrant and the veggies are slightly tender.

4. Stir in cherry tomatoes and peas and cook for 1 minute. Add broth, cream, cooked asparagus/broccoli, cooked pasta and salt (to taste) and stir gently to combine.


5. Finish the sauce with Parmesan, parsley and lemon juice and stir again to coat the pasta and veggies with sauce.


6. Transfer the pasta to a serving bowl and garnish with chopped basil.



Chickpea Pasta Primavera
Serves 6

All you need:
2 cups broccoli florets
1/2 pound asparagus, ends removed and sliced
8 oz. chickpea pasta (I used Banza penne pasta)
1 tablespoon olive oil
1 tablespoon butter
4 garlic cloves, finely chopped
1 zucchini, sliced
1 summer squash, sliced
1 orange bell pepper, diced
1 pint cherry tomatoes
1/2 cup frozen peas
1/2 cup vegetable broth
1/3 cup cream (or 1/2 cup half-and-half)
1/2 cup freshly grated Parmesan cheese
Juice of 1 lemon
2 tablespoons chopped flat-leaf parsley
Kosher salt, to taste
Fresh chopped basil leaves, for garnish

All you do:
1. Bring a large pot of salted water to a boil. Add broccoli and asparagus and blanch for 1 minute. Use a slotted spoon to transfer the veggies to a bowl of ice water (reserve the boiling water). Once the veggies have cooled, drain and set aside.
2. Boil the pasta for 7 minutes (or until just barely al dente), then drain and run under cool water. Set aside.
3. Melt olive oil and butter in a large skillet over medium-high heat. Add garlic, zucchini, summer squash and bell pepper and cook for 1-2 minutes, or until the garlic is fragrant and the veggies are slightly tender.
4. Stir in cherry tomatoes and peas and cook for 1 minute. Add broth, cream, cooked asparagus/broccoli, cooked pasta and salt (to taste) and stir gently to combine.
5. Finish the sauce with Parmesan, parsley and lemon juice and stir again to coat the pasta and veggies with sauce.
6. Transfer the pasta to a serving bowl and garnish with chopped basil.


Thursday, February 20, 2020

Sirloin Steak and Cabbage Stir-Fry


Lately cabbage has been one of my favorite veggies because it's low carb and high fiber. I enjoy adding it to soups, roasting it with olive oil and spices or sautéing it in dishes like this stir-fry.

If you don't want to use beef, you can easily swap out the protein with diced chicken breast or super-firm cubed tofu. 



1. Combine sauce ingredients in a small bowl. Set aside.



2. Season steak with salt and pepper. Heat 1 teaspoon olive oil in a wok or large skillet over high heat. Add steak and cook until until browned. Transfer to a plate.




3. Add the remaining teaspoon of olive oil to the pan and add the onion. Cook until browned, about 3 minutes. Add cabbage and carrots and cook until softened, about 3 minutes longer.




4. Add cooked steak and sauce to the pan and stir until the sauce thickens, about 1 minute. Serve.




Sirloin Steak and Cabbage Stir-Fry
Serves 4

All you need:
Sauce
1/2 cup coconut aminos (or reduced-sodium tamari)
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons cornstarch
2 teaspoons honey
2 teaspoons sriracha
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon sesame oil
1 teaspoon sesame seeds

1 1/2 pounds sirloin steak, diced
Salt and freshly ground black pepper
2 teaspoons olive oil, divided
1 yellow onion, diced
1 small green cabbage, cored and diced
2 carrots, peeled and diced

All you do:
1. Combine sauce ingredients in a small bowl. Set aside.
2. Season steak with salt and pepper. Heat 1 teaspoon olive oil in a wok or large skillet over high heat. Add steak and cook until until browned. Transfer to a plate.
3. Add the remaining teaspoon of olive oil to the pan and add the onion. Cook until browned, about 3 minutes. Add cabbage and carrots and cook until softened, about 3 minutes longer.
4. Add cooked steak and sauce to the pan and stir until the sauce thickens, about 1 minute. Serve.

Wednesday, February 19, 2020

Perfect Lemon Chicken


A few days ago, my friend gave me some Meyer lemons from California and that beautiful fresh citrus just brightened my day! Winter is rough, and I feel we need to remember some of the awesome things about winter - like seasonal citrus. While regular lemons are available year round, Meyer lemons are much more seasonal. They are sweeter than your standard lemon and the zest is slightly floral, making it a wonderful addition to marinades. 

This lemon chicken is a great make-ahead dish as it's good served warm or cold. I shredded some up and I used it to make chicken salad and WOW - so much flavor. Enjoy!





1. Combine marinade ingredients in a small bowl.



2. Place chicken breasts in a ziplock bag and pour marinade over. Seal the bag tightly (making sure the chicken breasts are well coated with marinade) and place in the fridge for at least 2 hours (up to 8 hours is ok).

3. Once the chicken is marinated, preheat oven to 450. Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with nonstick spray and place on chicken on top in a single layer.

4. Roast the chicken for 45-55 minutes, or until a meat thermometer reads 165 degrees.

5. Once out of the oven, let the chicken rest for 10 minutes. Place chicken on a serving platter and squeeze fresh lemon juice over. Sprinkle with sea salt and serve.





Perfect Lemon Chicken 
Serves 4-6

All you need:
Marinade
1/2 cup olive oil
Zest and juice of 1 Meyer lemon
1 tablespoon garlic powder
1 tablespoon Italian seasoning
2 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

4 bone-in, skin-on chicken breasts
Juice of 1 Meyer lemon, for finishing
Flaky sea salt, for finishing

All you do:
1. Combine marinade ingredients in a small bowl.
2. Place chicken breasts in a ziplock bag and pour marinade over. Seal the bag tightly (making sure the chicken breasts are well coated with marinade) and place in the fridge for at least 2 hours (up to 8 hours is ok).
3. Once the chicken is marinated, preheat oven to 450. Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with nonstick spray and place on chicken on top in a single layer.
4. Roast the chicken for 45-55 minutes, or until a meat thermometer reads 165 degrees.
5. Once out of the oven, let the chicken rest for 10 minutes. Place chicken on a serving platter and squeeze fresh lemon juice over. Sprinkle with sea salt and serve.

Monday, February 17, 2020

Mushroom Spaghetti with Goat Cheese


I've always been a mushroom lover. This pasta is pretty much equal parts mushrooms and pasta because I really wanted to highlight their meaty mushroom flavor. The creamy goat cheese that's added at the end boosts that flavor even more. Serve this with a side of roasted vegetables or with a lightly dressed green salad.




1. Cook pasta according to package instructions; drain and set aside.

2. Melt butter and oil in a large saute pan over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden brown and soft. Add garlic and saute for 1 minute.



3. Add mushrooms and saute for 5 minutes, stirring often. Add wine and reduce by half.



4. Add cream, broth, spinach and salt. Stir in pasta, Parmesan and goat cheese and toss pasta until well coated with sauce.




5. Transfer pasta to serving bowls and garnish with parsley. Finish with lemon zest and fresh-squeezed lemon juice on top.



Mushroom Spaghetti with Goat Cheese 
Serves 4

All you need:
8 oz. spaghetti
1 tablespoon butter
1 tablespoon olive oil
1 red onion, diced
3 garlic cloves, minced
16 oz. fresh cremini mushrooms, sliced
1/3 cup white wine
1/3 cup cream
1/2 cup vegetable broth
3 cups baby spinach
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
4 oz. plain goat cheese, crumbled
Chopped parsley, for garnish
Lemon zest and juice, for finishing

All you do:
1. Cook pasta according to package instructions; drain and set aside.
2. Melt butter and oil in a large saute pan over medium-high heat. Add onion and cook for 3-5 minutes, or until lightly golden brown and soft. Add garlic and saute for 1 minute.
3. Add mushrooms and saute for 5 minutes, stirring often. Add wine and reduce by half.
4. Add cream, broth, spinach and salt. Stir in pasta, Parmesan and goat cheese and toss pasta until well coated with sauce.
5. Transfer pasta to serving bowls and garnish with parsley. Finish with lemon zest and fresh-squeezed lemon juice on top.