Lemon Ricotta Mushroom and Kale Pasta

So listen. This is delicious. But I have to say the pictures are a little lacking.

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Since we are being real, can I also say that I used to be way more witty than I am now? I guess because I used to read food blogs all the time, I was inspired by other bloggers’ wittiness. Maybe in 2015 I can gain my wittiness back and spare some time between studying for Medical Nutrition Therapy and Vitamins & Minerals to read some blogs.

I got a new camera for Christmas, a Canon Rebel, so I am hoping to really take this blog to the next level and blog at least once a week. Oh. And I have something to tell you. Don’t freak out. Seriously. Don’t. Um… I am doing a 30- {or 31-day since there are 31 days in January} -day challenge this January with no gluten and no dairy. I KNOW I know. You probably think it’s some ‘get fit quick’ or ‘new year’s resolution’ thing but I have been struggling with stomach issues for over a year. Actually, a year and a half. All I will say is DON’T TAKE NAPROXEN LONG-TERM. It is the second leading cause of gastric ulcers. Apparently. Thanks, neurologist, for letting me know before I was on it for 2+ months. Hence, gastric ulcer. THE POINT is that I had an ulcer but also have a lot of other problems and I am fed up. I am ready to see if it’s related to dairy or gluten. I don’t have celiac, confirmed by 3 tests, but I could maybe have a slight sensitivity? And did you know you can have symptoms ranging from 30 minutes to THREE DAYS after eating gluten? How the heck are you supposed to know if it’s from gluten??  Continue reading

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Parsley and Apple Ravioli

Let’s talk about things we would do if there were 4 extra hours in the day. For necessary things.

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I would… have time to fold the laundry, clean the kitchen (and oil spots off the floor from when I sautéed the tofu..), read Harry Potter, menu plan, meal prep, paint the jar that’s been sitting in my living room for 7 months, play the piano…

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…respond to letters from friends, do more cardio, bake more, call up old friends, catch up/start that show Starcrossed (UM! Liam from 90210?! Yes.), sleep.. 

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What would you do? I think every single day, ‘I could totally use another couple hours today.’ 

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In your extra hours, would you make this ravioli? Because you should. It’s super easy (can we say, almost one-pot meal?), delicious, and refreshing. Apples + pasta = genius.

Parsley and Apple Ravioli

2 c cheese ravioli
1 small apple, sliced
1/4 c chopped parsley
1/4 c dried cranberries
1 tbsp balsamic vinegar
1 tbsp olive oil
1/4 c Italian blend shredded cheese

1. Cook pasta according to directions.
2. Combine all ingredients.

Greek Mac and Cheese

There are a lot of things that make me really happy.

greek mac

A fresh, clean bathroom counter before water marks get all over it.

A new ice cream carton that has melted slightly on the drive home from the grocery store.

Thunderstorms in the middle of the night.

Cats curled up on your lap.

Taking whip cream shots out of the container.

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The feeling right after a good workout.

Driving with the sunroof back for the first time in the spring.

Sleeping in on rainy mornings.

Mac and cheese of all types.

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Sometimes at work, I make lists of things I want to make. There are lots of different kinds of mac and cheese on there. I have also made lots of kinds of mac and cheese (ex: greek yogurtcapreseroasted vegetablepumpkinsingle ladymac and cheese for twospicy avocado, and mac and cheese cups). It’s probably my ultimate comfort food. Along with ice cream. And chocolate. And wine..

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Can I also just say that, looking through these old mac and cheese posts, my life was so much more interesting back then. I mean, my life now is just school + homework + study. Repeat. And Parenthood. Cheers to more exciting life moments and blog posts. And delicious dinners.

Greek Mac and Cheese

1 1/2 c pasta
1 1/2 tbsp butter
2/3 c milk
2 tbsp white whole wheat flour
1/2 c roughly chopped artichokes
1/3 c chopped kalamata olives
1 small tomato, chopped
Handful of spinach
1/2 c shredded mozzarella
1/2 c feta
Italian breadcrumbs
Parsley + feta to garnish

1. Cook pasta according to directions.
2. Melt butter over medium-low heat then add milk.
3. Take off heat and whisk in flour. Add in remaining ingredients.
4. Place back on heat, if necessary, to allow the cheese to melt. Add in the pasta and stir to combine all ingredients.
5. Bake on 400°F for about 7 minutes, or until cheese is melty and breadcrumbs are slightly toasted.

Cheesy Enchilada Pasta

This is a man meal. I made this a couple weeks ago and the boyfriend actually asked for it AGAIN. Like, less than a week later, “Hey, babe? We should make that pasta dish again.”

enchilada pasta 1

This is a one-dish meal. I didn’t realize how amazing those are until now. I think I got a peek into my future as a mom when there are two children running around and I’ve worked all day and the last thing I want to do is clean a million pots and pans. Ain’t nobody got time for that.

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I added some arugula because 1) arugula has a massive amount of fabulous flavor and 2) the future-RD in me insists on having something green and some vegetables. Onions and black olives just weren’t cutting it. I also added corn. I was going to add black beans BUT I didn’t have time to soak the dry black beans and didn’t want to pay the extra $0.68 for a can since I already had dried once at the apartment. I know, I’m so cheap.

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This is delicious, though. And I am just brainstorming the million ways to change it. Add black beans. Add avocado on top when you serve it. Add sour cream on top. Add cilantro. YUM. I can’t decide if it’s more of a pasta or a soup.. because it gets pretty soupy. But that’s okay. Flavor doesn’t judge.

[Side note: after letting this refrigerate, it sops up for the extra liquid. Totally pasta, not soup!]

Cheesy Enchilada Pasta
Adapted from Number 2 Pencil

1 tbsp olive oil
2 garlic cloves, minced
1/2 red onion, diced
1/2 c frozen corn
2 c vegetable broth
1 19oz can mild enchilada sauce
1 packet taco seasoning
2 1/2 c whole wheat rotini pasta
1 1/2 c Mexican cheese + more for sprinkling
1/2 c chopped olives
1 c arugula-spinach mix

1. Saute garlic and onion in olive oil over medium-low heat in a large sauce pan.
2. After the onion and garlic is flavorful and slightly wilted, add in the broth, enchilada sauce, pasta, corn, and seasonings. Bring to a boil, then cover and simmer for 15 minutes.
3. After 15 minutes, take the lid off and simmer for an additional 5 minutes.
4. Add the cheese, olives, and greens. Stir to combine. Top with additional cheese.

Grape and Celery Pasta Salad

So I have OFFICIALLY finished the 5th Harry Potter book. And am about to dive into the 6th.

grape pasta salad 1

This calls for a celebration. A celebration with pasta.

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This is one of those ‘kitchen sink’ meals, where you throw everything in your fridge into a bowl and call it a meal. This turned out quite well, but the large shells were a bit of a pain. I love love love large pasta shells but sometimes they are just so big and impossible to deal with.

grape pasta salad 3

However, this is the perfect combination of sweet [grapes], crunchy [celery], and flavorful [sun-dried tomato and basil cheese]. Whip this up to keep on hand and pack in your lunch. I am slowly but surely mastering the art of packing lunch and snacks to keep me going through my 8am-5pm school days.

Mediterranean Pasta Salad

2 cups large shell pasta or 1 cup smaller pasta
1 c grapes, chopped
2 celery stalks, chopped
1/4 c chopped pecans
1 Laughing Cow sun-dried tomato and basil cheese wedge, melted
1 tbsp olive oil
2 tbsp balsamic vinegar
Feta for flavor
Mixed greens

1. Cook pasta according to directions, then drain.
2. Combine pasta, grapes, celery, and pecans in a bowl.
3. In a separate bowl, combine vinegar, olive oil, and cheese wedge. Microwave in 10 second intervals, stirring until melted, or melt in a pot. Pour over pasta.
4. Serve pasta over mixed greens and sprinkle feta on top.