Tag Archives: arugula

Avocado Pasta

22 Sep

Avocado season is here…  and even though a few slices of avocado is the perfect accompaniment to any meal, and with so many ripening all at the same time, I’ve had to find creative ways to eat them all by myself…

This Avocado Pasta has become the last few weeks in my go-to lunch… it’s easy to make, mainly an assembly of flavors, because all you are cooking is the pasta.  Think of it like a pasta salad meets a guacamole and they decide to hang out together…  It’s refreshing because of the addition of the spearmint leaves.  Do not skip them… it’s partly what makes this dish special.  Trust… and your taste buds will be rewarded.

Recipe by KarmaFree Cooking

 

AVOCADO PASTA

2 cups uncooked pasta, I use gluten-free quinoa pasta

2 medium avocados, chopped

1 shallot, minced

15-20 grape tomatoes, halved

15 spearmint leaves and 5 extra ones, all julienned and separated

5-6 sprigs of flat-leaf parsley, chopped

The juice of 1 lime

3 large handfuls arugula

Extra Virgin Olive Oil

Garlic Salt

Salt and Pepper

 

  1. Cook by boiling your desired pasta in salty water according to the package directions…  I used quinoa pasta this time around.  I buy it at Costco.
  2. While the water boils and past cooks, prepare the avocado mixture – in a bowl mix together the avocados, shallot, lime juice, tomatoes, parsley, 15 spearmint leaves.  Season with olive oil, salt and pepper and toss well to combine the flavors.

Recipe by KarmaFree Cooking

3.  When the pasta is fully cooked, drain it well and add to the bowl where the avocados and tomatoes have been marinating.  Toss well to combine.  Add the arugula leaves, a light sprinkle of garlic salt and extra spearmint leaves and toss one final time to combine and for the arugula to wilt a bit.

Serve immediately.

Recipe by KarmaFree Cooking

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If I had a Valentine… what would I cook for him?

15 Feb

I love going out to dinner to a nice, fancy restaurant as much as the next girl… especially, if someone special is inviting.  But experience has taught me that on Valentine’s Day or around that date, it’s the WORST TIME to go out to dinner.  There may be some exceptions, of course…  but usually during this time, restaurants are extremely crowded, putting extra pressure on all the staff.

To me,  it’s more romantic to plan something special at home.  Make something you know you’re extremely good at and that you know your partner will love – for the awesome flavors, but also for the effort and care you put into it. Besides, when you have dinner at home… dress code is optional. 😉

Unfortunately, this year, I am spending Valentine’s weekend with a nice construction crew who’s remodeling my tiny, little kitchen into a very chic and modern tiny, little kitchen. And to top it all…  no romantic Valentine for me this year.

But… let’s play pretend.  If I had a romantic Valentine to invite over for dinner, what would I cook for him to let him know how much I care?

This is my menu…

Vegetarian Valentine 2015

Start with a Spinach, Arugula, Figs and Blue Cheese salad with a Balsamic Vinaigrette

Main course would be the exquisite Baked Pasta with 4 Cheeses,  that usually floors anyone who has it for the first time.

On the side, and because we’re in Puerto Rico, I need to have sweet plantains with vanilla and cinnamon.

And for dessert, I would make a batch of Carob Syrup to dip some strawberries in…  I would even add a pinch of cayenne to keep things interesting.

 

Do you like my menu??  What are your go-to dishes if you want to show someone you care?

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Pasta with Marinated Tomato Arugula Salad

15 Sep

This is my attempt to update one of my classic go-to recipes, Pasta with Marinated Tomatoes.

Lately I’ve been splurging on all the different varieties of tomatoes available in the market so I mix the best, most colorful tomatoes I can find and marinate them with arugula and even sometimes baby fresh spinach to make for a great un cooked, wilted salad pasta that’s a whole meal in one bowl.

Hope you enjoy it as much as I do…

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PASTA WITH MARINATED TOMATO ARUGULA SALAD

2-3 cups of tomatoes – cherry, grape, zebra, any kind of tomato you prefer…
3 tbs olive oil
2 cloves garlic, smashed
6-8 fresh basil leaves or 1 tbs freeze-fried basil leaves
3-4 handfuls of baby arugula or baby spinach – or a combination of the two – somewhat chopped
2 ounces of goat cheese
¼ cup grated Parmesan cheese
Salt and Freshly Ground Pepper to taste
3 cups of dried pasta – I use quinoa penne pasta, and the amount should be enough for 4 people

 

  1. In a large bowl, add the tomatoes either halved or quartered, depending on their original size.  I halve the small ones and quarter the larger ones.  Add the smashed garlic cloves, drizzle olive oil and season with salt, pepper and basil leaves.  Mix well to combine.  Add the arugula leaves and toss again.  The olive oil and juices of tomatoes will wilt the arugula a bit… that’s our goal.

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2.  While the tomatoes and arugula marinate and wilt, cook the pasta according to the packages direction.  Remember to salt the water well before adding the pasta to the water.

3.  Toss the tomatoes and arugula once in while the pasta cooks… it should take about 10-12 minutes.  I usually turn the stove off after 12 minutes, cover the pot and leave it covered for about 5 minutes more.  The pasta will turn out perfect every time and you save 5 minutes of electricity each time you make pasta…

4.  When pasta is done to your liking, drain the water saving a bit of pasta water.  I usually just don’t drain it completely… and leave some water in the bottom of the pot.  Return the pasta to the pot you cooked it in.

5.  Remove the garlic cloves from the marinated tomatoes/arugula mixture and add it to the pasta.  Toss well to combine.  Add the goat cheese in small pieces to help it melt with the heat of the pasta and pot.  Season with grated parmesan cheese and a small drizzle of olive oil, if you prefer…

 

To me this is one of the most satisfying lunches… and it’s great to eat on the days when I train.  It has complex carbs and delicious veggies with some protein from the quinoa pasta and cheeses.  Mmmmmmm…  I might make myself this today again.

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Mixed Green Salad… great way to return to the land of the eaters

11 Mar

After a week without eating solid foods, you certainly want to maintain your system as clean as possible. We are encouraged to eat only fruits and salads after we finish our spiritual retreats.

This was the salad I made right after we came back to the “land of the eaters”… it was improvised by what was freshest at the market on New Year’s Day, but it turned out to be so delicious, that we prepared it exactly the same for a few days after because I got so enamored of the flavors.

This is my way to get you enamored with salads too… hope it works!!!!

Salad - After Retiro

MIXED GREEN SALAD

2 large handfuls of Baby Arugula
1 large handful of Baby Spinach
1 handful of Alfalfa sprouts
1 Tomato, sliced
¼ cup sliced Almonds
¼ cup dried Cranberries
Lemon Vinaigrette – Lime juice, Extra Virgin Olive oil, Salt and Pepper
  1. Combine the first 6 ingredients in a large salad bowl. Squirt the juice of ½ a lemon, drizzle some olive oil and season with salt and pepper. Toss all the ingredients with your hands to combine well.
  2. Eat immediately… as the lettuces will wilt if you let this salad sit for too long.

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Annie Mariel’s Composed Salad

18 Jan

I firmly believe that God or the Universe, however you prefer to say it, puts the right people in our path for us to learn and grow… And Annie Mariel has been a real blessing in my life. It’s as if God, in his all-knowingness, understands and knows exactly the type of person you need in your life at a certain time in your life.

We got along almost immediately since we met each other about 5 yrs ago in a conversational French class. We have lots of things in common – we’re both consultants, we both enjoy anything French, we both enjoy to travel, we follow yoga and spiritual practices, we are both vegetarians… bueno, almost vegetarians because Annie Mariel still eats seafood and shellfish on occasion. But she gets my idiosyncrasies of being vegetarian. She has passed on to me her love of running and we even applied to run the Amazing Race together… (oh boy!!!)

Annie Mariel is a great supporter and fan of KarmaFree Cooking… and for my last supper of 2012 she wanted to contribute by bringing a salad. She knew I was going to cook pasta. She asked me to make it as light as possible, so I pleased her by making the sauce all tomato, instead of mixing it with some cream or half and half, like I like to do on other recipes. She told me she would surprise me with the salad… and that she did.

cooking 4 - salad

 

This salad had a little bit of everything… and it was delicious! I asked Annie Mariel if I could feature her salad in KarmaFree Cooking and she agreed. I hope I make her proud. Try it for yourself…

annie Mariels Salad 2 finished

ANNIE MARIEL’S COMPOSED SALAD

Baby Spinach
Arugula
Grape Tomatoes
Sliced Red Onions
Avocado
Crumbled Blue Cheese
Toasted Almond Slices
Dried Cranberries
Crispy Fried Onions
Balsamic Vinaigrette Dressing

 

  1. In a large bowl add all the ingredients. Toss lightly to combine
  2. Dress the salad with vinaigrette.

 

 

Balsamic Vinaigrette Dressing

¼ cup balsamic vinegar
½ cup extra virgin Olive Oil
1 tsp Dijon mustard
Sal and Freshly Ground Black Pepper

 

  1. Place all the ingredients in a empty glass or mason jar. Shake well to combine. Let rest for 10-15 minutes to allow the flavors to combine well.
  2. Serve on top of your favorite salad.

 

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