Tag Archives: pasta

Quinoa Pasta with Baby Spinach

14 Jan

I love pastas… and when trying to do gluten-free for a few weeks, I crave it more and more each day.

We found this new pasta over at Costco – QUINOA PASTA!! I was skeptical at first, but it’s awesome! Cooks just the same and even better, I might add, than Tinkyada Rice Pasta, which for years has been my gluten-free pasta of choice. It withstands being left in hot water better than rice pasta.

This is a great recipe that combines pasta and salad all rolled into one… it’s basically pasta, salad and vinaigrette. It’s easy to make, delicious to eat, fast as it takes as long as the pasta takes cooking and even works great for company. I am planning to make this for someone new I’ve been seeing lately. Shhhhhh!!!! But, that’s just between you and me, OK??

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QUINOA PASTA WITH BABY SPINACH

2 heaping cups of dry quinoa pasta
4-5 large handful baby spinach
2 garlic cloves, peeled and smashed
2-3 tbs of olive oil
The zest of 1 lemon
The juice of ½ of that same lemon
¼ cup parmesan cheese, optional
Salt and freshly cracked black pepper to taste
  1. Bring a large pot of water to a boil, add salt and cook pasta according to the package directions. I usually boil the pasta for about 7-8 minutes, kill the heat, cover the pot and allow the pasta to continue cooking in the hot water.
  2. In a skillet over mdium-low heat, add about 2tbs of olive oil and the 2 garlic cloves. The garlic will infuse the oil with its taste. Allow the garlic to cook a bit in the hot oil, but don’t fry it, cook it just until it starts to change colors. Take the garlic pieces out and discard them. Turn off the heat and add the lemon zest, the juice and season with salt and pepper. Mix together and keep in hold until the pasta is done.
  3. Drain the pasta and return to the same pot. Add the baby spinach and the olive oil/lemon mixture. Toss well to combine. The heat of the pot and the pasta will start to wilt a bit the spinach. It’s possible you may need to add the spinach in batches, but that’s ok. I like that some of the spinach wilts more than others.
  4. Add an additional drizzle of olive oil and the parmesan cheese, if using. Toss one last time to combine and serve immediately.

Roasted Pumpkin Orzo with Goat Cheese and Cranberries… or Thanksgiving in a bowl

16 Nov

I am not sure if I’m doing Thanksgiving with the family this year… my family on this side is very thin and they all have their own thing going. I may even accept an invitation to do Thanksgiving in the BVIs.

And it got me thinking of all those people out there that do Thanksgiving by themselves… or just with a partner or a family member. Those people, who like me, have their bulk of the family far away from them. My friend Sue reminded me that not everyone has or likes to cook Thanksgiving for tons of people. Sometimes it’s just you. And that’s also something to be thankful for…

I’ve done and practiced this recipe only for myself… so why adapt it to make for more people?? I’ll share it for just one person, but YOU can feel free to multiply it for as many people in your dinner party. It’s indeed something to indulge and maybe even use up any leftovers from Thanksgiving dinner.

Regardless of how I decide to celebrate Thanksgiving this year… and celebrate I will, I already know I can capture all the flavors and feelings of Thanksgiving in this bowl.

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Roasted Pumpkin Orzo with Goat Cheese and Cranberries

1/3 cup whole grain orzo pasta
2 cups of pumpkin, peeled and cut into 2 inch cubes
3 ounces goat cheese, divided
3-4 Sage leaves, fresh or dried
Olive oil
Salt and Pepper to taste
¼ cup dried cranberries
  1. In a baking dish place the pieces of pumpkin, crumble or chop the sage leaves and spread all over the pumpkin pieces. Season with salt, pepper and drizzle with olive oil. Toss well to combine. Add about half the goat cheese in pieces andnestle them in between the pieces of pumpkin. Drizzle an extra olive oil stream over the goat cheese to make sure the cheese browns.
  2. Roast in a 400F oven for about 30 minutes. No need to move or flip anymore. When the time is done, turn off the oven. Leave everything in there to finish cooking while you boil the pasta.

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3.  Boil the pasta in salted water according to the package directions. Orzo cooks very quickly… Drain most of the water, but not all. I do not use a colander for this; I just strain most of the water thru the pot cover. The water left will help create the sauce.

4.  Add the remaining goat cheese to the pasta. Stir well to combine, melt the cheese and create a sauce. Add the roasted pumpkin pieces with the toasted goat cheese. You can save a few pieces to use for garnish if you’d like. Add the dried cranberries. Mix all the components well.

5.  Serve using the reserved pieces of pumpkin and goat cheese and maybe a few extra cranberries too.

It’s quick… and almost needs no tending to. It’s a great pasta dish to enjoy during Thanksgiving or to use up some pumpkins you may still have left from Halloween, huh??

 

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The cranberries might sound funky to you, but they balance out the tanginess and savory aspects of the goat cheese and the sage. I might add some toasted nuts next time to see how that plays up. But for now, it’s delish!!!

Eggplant and Goat Cheese Bake

11 Nov

I will be honest… I learned this recipe from somewhere on the Internet. The thing is… I can’t remember where or who to give the credit to.

I made this recipe for the first time about 3 years ago when I was staying with my sister for the birth of my nephew, who turned 3 recently. I was craving eggplant… and I wanted an easy way to make it without frying it, which you all know is my favorite eggplant preparation. I did it at home in Puerto Rico and also at my sister’s after scoring a huge bag of eggplants at The Boys Farmer’s Market.

I vaguely remembered what I did the initial time I made it. So who knows, maybe I did came up with THIS version after all.

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Eggplant and Goat Cheese Bake

1 medium eggplant, find one as light as possible, peeled and diced
1 pint of grape tomatoes, divided, all cut in half
1 tbs of dried basil, I use freeze dried
2 cloves of garlic, minced
4 ounces of goat cheese
Olive Oil
Salt and Pepper to taste
¼ cup Parmesan cheese, optional
Brown Rice Fettuccini, I use Tinkyada brand
  1. In an oven-proof dish place all the diced eggplant pieces. Drizzle with olive oil, minced garlic, sprinkle with salt and pepper and toss all to combine well.
  2. Add over the eggplant half of the grape tomatoes that you’ve cut in half already. Leave aside the rest of the tomatoes.
  3. Sprinkle the dried basil over the tomatoes. Add the goat cheese inc crumbles over the tomatoes. Drizzle a final stream of olive oil over everything and a last sprinkle of salt and pepper to make sure everything is well seasoned.

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4.  Place in a 375F oven for about 40 minutes. Turn off the oven.

5.  Boil water to make the pasta according to the package directions. I use Brown Rice pasta, but you can use your favorite brand/kind

6.  Drain the pasta, return to the pot and add the eggplant bake. Mix well to combine. Add Parmesan cheese, if using. Add the fresh tomatoes you set aside earlier. This adds an element of freshness that contrasts really nice with the creaminess of the baked eggplant.

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Serve with your favorite salad and baked plantains on the side…  This is so easy to make ahead and just re-heat when you’re boiling the pasta.  Easy dinner without a lot of tending to it.

The best snacks for race training…

8 Jul

Do you keep track of your New Year’s Resolutions? I do… or at least I try to.

I had as a New Year’s Resolution to race 3 half marathons and so far I have achieved 2/3 of those goals, racing the Miami ½ marathon in January and the Puerto Rico ½ Marathon at the beginning of May. In both, I have finished with my best times so far. I have a lot to thank to my coach, Chewi Candelario. He is strict and fun at the same time. I fully recommend him if you’re looking into training for a running event or a triathlon.

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This running business is a newfound love for me… I have always been active, but never considered myself an athlete. I’ve always leaned more towards the artistic side. I’ve always been a dancer and later on, a yogi… but never an “athlete”. Now I train 4 times a week, I try to never miss a long run on Saturday mornings to the point of not going out with my friends on Friday nights to be able to get up at 3AM to be ready for our 5AM calls.  I even have a running/training group when I am in FL visiting my sister and nephews,  which is quite often lately.  I now know the beauty of ice water baths and Epsom salts. It’s a sacrifice… but I’ve gained so much from it – the social aspect of running is the best part of it all. I’ve made so many friends who are all into health and fitness… it’s a real joy.

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Part of all this training is how to fuel your body… before training, after training and leading to a race. Being a vegetarian, you just need to choose adequately those foods that will fit into your training regime and your veggie lifestyle. So many people stress the importance of proteins when working out and I was hesitant I would not be able to feed my body as the nutritionists were “educating me”. One of the funny things was a list of snacks given to us as examples of what to eat before training and after training. The list was 95% all vegetarian things… this was comforting and relieved me of the usual burden of figuring out what could be applicable for me as a vegetarian.

I want to share with you what has worked for me and maybe it can take a little pressure off you if you’re training or considering starting training for an athletic event. I want to make full disclosure that I am basing all these recommendations on my own personal experience. I am not a nutritionist or a dietician nor a certified trainer. I have applied the knowledge acquired from several sources, including listening to my very own body how it reacts when I eat something in particular.

I’ve noticed over the years that I can’t have 3 full meals a day. I have breakfast, as I always get up hungry. But I can’t have lunch and dinner too. This is too much for me… I can have breakfast, a snack, a late lunch at around 2-3PM and another snack at night or after training. When I have dinner, I find it just takes longer to digest and I won’t have a restful sleep and will wake up with a queasy stomach, especially at 4AM before a long run. So that’s what works for me… 2 full meals and 2 snacks. There are exceptions to this rule, but it’s what works for me most of the time.

Snacks are what I mostly eat after training. I try to include a combination of protein and complex carbs to help me repair muscle and not feel tired and achy the next morning. This is what I tend to eat most of the time:

Peanut Butter and Jelly Sandwich on Whole Wheat bread

Peanut Butter and Cream Cheese Sandwich on Whole Wheat bread

Peanut Butter and Banana Sandwich on Whole Wheat bread

Hummus sandwich with tomatoes, baby spinach and mustard on whole wheat bread

Sandwich with fresh mozzarella, tomatoes,  avocados, lettuce on whole grain ciabatta

Cottage Cheese and Fruits

Cottage Cheese and Whole Grain Tortilla Chips

Cottage Cheese Dip 2  KFC

Greek Yogurt with Fresh Fruits

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Fresh Fruit Smoothie with Yogurt and Flaxseeds

Smoothie Collage

Granola with Greek yogurt and fresh fruits

Granola Bar with Peanut Butter with a glass of milk

Cold Cereal with a few slices of cheese and a banana or other fruit

Oatmeal made with Almond Milk with a banana on the side

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Oatmeal-based Cold Cereal and a glass of milk

I recently learned the importance of adding lots of dark leafy greens to my diet when training to optimize my performance and avoid injuries. So I’ll be adding some spinach to my smoothies more often from now on. I have shared some ideas in the past that are just delicious:

SS Smoothie

Stealth Shake

Or just add spinach or kale or Swiss chard to your favorite fruit smoothie combination. I have drunk Swiss chard juice in the past and, believe me, you much rather have it in a fruit smoothie than a straight juice format. If you rather not see the green flecks in your beverage, I suggest you use dark berries, such as blueberries or blackberries. They will mask the green bits better than using just banana, strawberries or raspberries in your smoothie.

Before a race, we’re always recommended to bulk up on carbs the day before. Like I said, I usually have a pasta-based lunch the afternoon prior to a race. These are some of the pasta dishes that work best for me:

Pasta with Marinated Tomatoes mixed in with pieces of fresh mozzarella

Stove-Top Macaroni and Cheese with Tomatoes and Spinach

Orzotto with Mushrooms and Spinach

Orzotto with Mushrooms and Spinach

Do you train for marathons and half-marathons?? What do you fuel yourself with??

Orzotto with Mushroom and Spinach

21 Jun

Orzotto… to be honest I do not know if this is an official Italian term or not. But I decided to use the term to refer to this orzo pasta made to resemble a risotto. Makes sense now, no??

I have been playing for a few weeks not with dried mushrooms to give added flavor to my dishes. This is one of my better experiments lately… I hope you enjoy it as much as I do.

The beauty of this dish is that it cooks almost by itself; no need to be over the stove stirring rice to get a creamy consistency. The creaminess so characteristic of risottos comes from the cheeses blended into the orzo pasta. I used my trusted Sargento 6-cheese Italian cheese blend, Sargento Parmesan and a newfound favorite, crème fraiche.

Sargento Collage

This is one of the recipes I’ve developed to fuel myself up before training for the half marathons I’ve been doing the last few months. It’s easy, it’s filling and it’s nice enough to make even for a romantic dinner.

Orzotto with Mushrooms and Spinach

ORZOTTO WITH MUSHROOM AND SPINACH

½ cup whole-wheat orzo pasta
1 cup water
1 ounce of dried mushrooms – porcini or your favorite kind will do fine here…
1 tsp Knorr vegetable stock or ½ vegetable bouillon cube
½ onion, chopped
2 tbs of olive oil
5-6 white button mushrooms, chopped
1 sprig of fresh thyme
3-4 handfuls of fresh baby spinach
3 tbs crème fraiche
3/4 cup Sargento shredded 6-cheese Italian cheese blend
¼ cup Sargento shredded Parmesan cheese
  1. Bring 1 cup of water to a boil in a small sauce pan. Turn off the heat and rehydrate the ounce of dried mushrooms in this water. Cover and let the mushrooms soak for about 30 mins.
  2. After that time has elapsed, strain the mushrooms, reserving the broth you have now created. Cut the mushrooms up in little pieces and set aside.
  3. In a medium saucepan over medium to high heat, bring back to boil the cup of water that now has become mushroom broth. Make sure you have 1 cup of broth before you start boiling again, if not, just complete the amount with some water. Add the vegetable stock gel or bouillon cube to this broth while it’s coming up to temperature.
  4. While the broth comes to a boil, in a medium sauté pan over medium high heat, add the olive oil and sauté the onions for a few minutes. Add the chopped fresh mushrooms and allow them to cook and brown on all sides. For this, you need to leave them alone for a few minutes at a time for the mushrooms to get some color. Add the reconstituted mushrooms and cook them with the browned fresh mushrooms. Strip the leaves from the fresh thyme sprig and add to the pan. Season with salt and pepper to taste. Set aside.
  5. When the broth is boiling, add the orzo pasta and mix in well to avoid the pasta sticking together. I partially cover the pot to maintain the level of boiling but be able to reduce the heat of the stove to medium.
  6. While the pasta is almost done, add the baby spinach to the pasta saucepot. Cover the pot and turn off the heat from the stove. Allow the heat from the pot and the stove finish cooking the pasta and spinach. After about 5-6 minutes, the pasta should be done and the water should be almost completely absorbed by the pasta. If you find there’s still too much liquid left, you can certainly strain it. But it does not need to be super strained because this broth will help us create the creamy sauce…
  7. Uncover the pot and stir in the cooked mushrooms, the crème fraiche, the shredded cheese blend and the Parmesan. Mix well to combine everything very well. I allow the pasta to stand cover for about 3-4 minutes while I prepare a salad or any other side dish. I find this helps the sauce to get creamy and all the flavors to fully combine.

The result is a creamy rice-like pasta… easy to make and even easier to eat. It is full of flavor because the pasta absorbed the mushroom broth we created.

Hope you are inspired to make this orzotto at home as well…

This post was inspired by products from Sargento Cheese. They did provide me with their cheese for use and review but the recipe, comments and opinions are all my own.

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