There is nothing better on a rainy or snowy day than a big bowl of soup or my new favorite pasta dish. Comfort foods that are healthy, satifying and delicious are not hard to make. Add a thick slice of your favorite whole grain artisan bread and a either a salad or another new favorite vegetable as an appetizer and you are set to go.
I have become a bit obsessed lately with Italian foods, shopping often at our local Italian market. Probably has something to do with the two books I finished this fall; “Bella Tuscany” and “Under the Tuscan Sun” written by Francis Mayes:)
I can spend hours perusing the aisles for olive oil, balsamic vinegar, all shapes and sizes of pasta, fresh olives and the huge variety of quality cheese perfect for garnishing pasta dishes.
I stumbled on a pasta and beans recipe that is the perfect comfort food. I hope you enjoy it.
Pasta Fazool (serves 4-6)
1 tbsp olive oil for cooking
1 medium onion, chopped
2 garlic cloves, minced
1-2 carrots scrubbed and chopped
1 celery stalk, chopped
1 cup cooked cannellini beans or 1 tin (19oz-398ml) cannellini beans or pinto beans
2 cups vegetable or chicken broth (low sodium)
14oz or 398 ml tin diced tomatoes
½ tsp Italian seasoning or dried oregano
½ cup dry small pasta (shells or orecchiette)
Grated parmesan or romano cheese to garnish
Fresh ground pepper.
In a medium pot heat the olive oil of medium heat and sauté the onion, garlic, carrot and celery until soft, about 5 minutes.
Drain and rinse the beans and add to the pot along with the stock, tomatoes and oregano. Simmer for about 10 minutes with the lid on.
Add the pasta and simmer for another 10 minutes or more until the pasta is tender. If the mixture is too thick add a little extra stock or water. It should be thick but soupy. Season with pepper and grated cheese and serve hot.
I served it this week with roasted brussel sprouts as an appetizer. These used to be my husband’s most hated vegetable and much to my disbelief and even his own we almost have to “count” them out now to be fair.:) I wash and cut in half about a half pound of brussel sprouts. Toss them in a tbsp of olive oil, 1 tbsp nutritional yeast and fresh ground pepper. I then roast them in our toaster oven at 400 degrees for about 20 minutes. Then top them with some freshly grated parmesan or romano cheese and eat hot. I dare you to try it!
Hippie Pancakes were first up this morning. For the past almost 9 years, we have had a special breakfast every Friday morning. It was pancakes, waffles or french toast. I decided to try a new pancake recipe, a bit of a risk, but delicious. My husband loved them, Kirsten probably would have had I not told her what was in them. I served them with sliced local strawberries I picked earlier in the week, sliced bananas, maple syrup, a few toasted pecans and a sprinkle of freshly ground flax seed. You could add a tablespoon of your favorite healthy plain greek yogurt if you wanted,
but then you might not taste the yummy pancake:)
1.2 cup steel-cut oats
1/2 cup quinoa, washed and rinsed three times or until the water runs clear)
1 cup water
1/2 cup plain non-fat yogurt
1 tsp sugar
1/4 tsp salt
1/2 tsp salt
1/2 tsp nutmeg
1 tsp baking powder
Small scoop of coconut oil, melted or unsalted butter
In a blender add the oats, quinoa, water and yogurt, cover and refrigerate overnight. In the morning add the remaining ingredients. Blend on low to combine all the ingredients, then move the setting to high or puree and blend for a minute or more, until the batter is smooth. (It will be runny). Heat a scoop of coconut oil in a skillet over medium heat. When it is hot, pour in about 1/3 cup of batter slowly, so it does not run all over the pan and cook for about 3-4 minutes until golden brown and bubbly. Flip the pancake and cook the other side for another 3-4 minutes or until cooked through. These are not the big fluffy kind of pancake but delicious. Enjoy.
Noodles and Greens Salad was up for lunch. We had both our girls home, rare these days and what a treat it was. I served up this salad and felt good about feeding my family and healthy meal.
1/2 box whole wheat spagettini, cooked a la dente, rinsed with cold water and set aside
1 avocado chopped
1 mango, peeled and chopped
2 green onion, chopped(locally grown)
1/4 head savoy cabbage, thinly sliced
2 carrots, shredded (locally grown)
1/4 cup toasted cashews
1/2 red pepper chopped
12 cherry tomatoes, halved
handful of snap peas, washed, stems removed and cut in half (locally grown)
4-6 cups assorted greens, including kale (*from my garden)
4 tbsp crumbled goat feta cheese (optional)
Once everything is all chopped and prepared, arrange 4 plates starting with greens at the bottom, then cabbage, then spagettini, then everything else with cashews, green onions and mango at the top.
Top with Honey Mustard dressing:
4tbsp orange juice
4tbsp olive oil
4tbsp apple cider vinegar
3tbsp liquid honey or agave syrup
4tsp Dijon Mustard
Whisk all ingredients together.
Homemade Pesto Vegetarian Pizzaserved at supper for just the two of us. Using a whole spelt grain pizza crust topped with made from scratch arugula/basil pesto (see previous post)and a little (about 1 tbsp tomato paste) at the bottom.
1 red bell pepper, thickly sliced
3/4 green bell pepper, thickly sliced
1 walla walla onion, quarters (locally grown)
splash olive oil
fresh ground pepper.
Toss vegetables with olive oil and pepper and put on barbeque to roast for 10-15 minutes. Remove and slice peppers and onions into thinner strips. Add to pesto base. Add 1 tsp capers (optional), handful of sliced cherry tomatos and 1-2 tbsp grated romano goat cheese (optional) Bake 10-15 min 375 degree oven. * This pizza would be even better when peppers and tomatoes are in season here in the okanagan. At least the pesto was made with local and fresh basil and arugula.
At the end of the day, not alot of work, but we ate well with fresh and homemade ingredients.
Pesto is a favorite pasta topping that is usually made with basil. We found a great recipe that combines the spring spicy green “arugula” with basil. This is an easy to grow from seed green that adds a new twist to the traditional pesto. Pesto can be used for more than just pasta. Try it on pizza, or in a veggee stir-fry or on roasted veggee sandwich instead of mayonnaise. It is delicious any way you use it. Enjoy:)
ARUGULA AND BASIL PESTO
4 cups arugula leaves
1 cup lightly packed basil leaves
3-4 cloves garlic
2 tbsp pine nuts
¼ tsp salt
½ cup extra virgin olive oil
¼ cup grated romano cheese (optional)
Fresh ground pepper
In a food processor, combine the arugula, basil, garlic, pine nuts, salt. Process to coarsely chop. Slowly add the oil, and pulse until the mixture is smooth.
*Mix with cooked whole wheat linguini, top with cheese if desired and fresh ground pepper.
* Use as a base for homemade pizza instead of tomato sauce or in combination with tomato sauce
* Make a vegee stir-fry, serve on rice and mix in pesto sauce to taste. Yum!
*You can vary the taste by changing the ratio or arugula to basil.