Roasted Marinara

I can keep a 50 pound dog alive - perfectly healthy! - but for the life of me, I cannot keep a basil plant alive.

Too much sun, not enough sun. Too much water, not enough water. Bugs eating the leaves. Pets eating the leaves. Picked too many of the leaves.

This basil plant I picked up last weekend will be my 4th attempt as basil plant ownership. Annddd I think it's already dying.

So, at the pre-funeral for my basil plant, I will bring this:

Roasted Marinara
makes 4 cups

4 lbs grape tomatoes (or cherry tomatoes)
2 large sweet onions
5 cloves garlic, peeled
15-20 freshly picked large basil leaves
3 tbsp EVOO
2 tsp kosher salt
1 tsp red chili flakes if you so dare

Wash basil, since you don't know who or what has been chewing/licking/barfing/peeing on the leaves.

Wash tomatoes too! Pat dry.

Spray 1 large or 2 medium casserole dishes with cooking spray and add in tomatoes. You want a single layer so they will roast. If they are too tight, they will just steam.

Peel and roughly chop the onion.  Spread the onion, garlic, and basil over tomatoes.

Drizzle with EVOO. Shake the pan around so oil gets nicely distributed.

Sprinkle over the salt and the hotness.

Roast at 425 for 1 hour for 1 pan, longer for two, or until items look like this:

Transfer in batches to a blender.

You'll want to vent the blender. Blend until smooth.

Steamy.

Transfer to a saucepan and simmer on low until your noodles or whatever are ready. This is where you can add extra seasoning like salt or more hotness. You could also add grated romano or parm, a splash of wine, more basil, vodka and cream, etc etc to customize.  This recipe makes a simply amazing basic marinara.

It's a bright orangy red unlike the bottled stuff, which is usually fortified with tomato paste. And it's amazing.

You could also make this recipe with regular sized tomatoes like heirlooms or romas. You will likely have a thinner sauce which might benefit from 3-5 tablespoons of tomato paste. Or you could simmer uncovered and let it reduce if you have the time.

You may have noticed a new setting for my photos! (different dishes, CRAPTASTIC lighting, different countertops). Here's my new kitchen!

Lighting is kinda wonky in here, so bear with me.

Tortellini Minestrone

There has been a LOT of noodle action going on here at Recipes for a Quarterlife. My guts are feeling the pain. So. Many. Caarrrrbbbssss. I may have had noodles for lunch and for dinner on Sunday. In my defense, lunch was rice noodles and dinner was semolina pasta. 

So anyway, I'm not done.

But this recipe is like 85% vegetables or non-noodle ingredients, plus it's crazy delicious, so you should give it a chance. I've never been one to order minestrone in an italian restaurant because there are so many other things on the menu, but when I taste minestrone I am always delighted. Except it's always missing that something extra... This recipe is a mix of vegetable soup, minestrone, and a pasta dish and is missing nothing. It's perfect!

This recipe is an blend of recipes from Pink Parsley and Cook Like a Champion


Tortellini Minestrone
serves six


1 tbsp EVOO
2 carrots, diced
2 stalks celery, diced
1 white onion, diced
2 cloves garlic, minced
2 zucchini, sliced in half, the cut into half moons
2 cups sliced mushrooms
1 15 oz can diced tomatoes
4 cups low sodium vegetable broth
2 cups water
3 sprigs thyme
1 package or 2 cups fresh spinach or cheese tortellini
1 15 oz can white/canellini beans, drained and rinsed
salt to taste
optional: pinch of crushed red pepper
toppings: pesto, shaved parmesan

In a large pot, heat EVOO over med-high heat. Add carrots, celery, onion, and garlic and cook 2-3 minutes or until a bit softened.

Add zuch and mushrooms and cook for 2-3 minutes.

Add can of tomatoes with juice.

Add vegetable broth and water.

And toss in the thyme.

Add chili flakes now so that the flavor has time to develop. Change heat to high and bring to a boil, then reduce to medium low to simmer for ten minutes.

Add beans. Taste for salt at this point. I like to use no salt added or low-sod stuff and then salt to my own preference.

Add tortellini and cook to package instructions.

Serve with a dollop of pesto and a sprinkle of cheese.

Yeah, I served it with bread.

Goat Cheesy Pasta

When I was in college my roommates and I had a few serious vices.

• Frozen yogurt loaded to the max
• Mean Girls, the movie
• Blended margaritas (it was just one spring quarter... okay, maybe longer)
• TiVo'd episodes of The Biggest Loser

Yes, we were on college budgets and we made sure there was room for a DVR. Priorities. Totally came in handy during the High School Musical craze. 

Anywho, if you're a fan of the Biggest Loser circa 5 years ago then you know who Bob Harper is... He's the hot southern trainer guy who, like Anderson Cooper, does not appear to be his actual age. Bob is nearly 50. Mind. Blown. One of my regular blog reads did an interview with him here.

Anyway, he just came out with a book called The Skinny Rules. I would read it, but my sister already informed me that one of the rules is "no carbs after lunch" or some craziness like that, and so I just don't want to know any more. Sure, following the skinny rules would probably be a great benefit to your life. So would following any other arbitrary set of food restrictions. But that's what that is: restriction. It's not moderation. And that's the key for my happy food relationship. To each his own.

So here is a big pile of carbs, to be eaten post-lunch.

Sun-Dried Tomato, Mushroom, and Spinach Goat Cheese Pasta

serves six

1 bag linguine

salt

2 cup reserved hot pasta water

1 tbsp EVOO

1 shallot, minced

2 cloves garlic, minced

3 cups mushrooms, sliced

6 cups fresh spinach

1/3 c. sun-dried tomatoes in oil

6 oz. goat cheese

Bring 2 quarts of water to a boil in a large pot and salt heavily. This is the key to delicious pasta. Or don't if you have a heart condition...

When pasta is finished, drain and set aside. Reserve 2 cups of hot starchy pasta water and toss the rest of the water.

Mince things that make you cry while you watch your noodles boil.

Add EVOO to empty pot over med-high heat. Saute garlic and shallot for 2-3 minutes, or until soft.

Add mushrooms, a pinch of salt to help them sweat, and a few tablespoons of pasta water to help them steam. Saute for 2 minutes.

Add spinach and tomatoes. Reduce heat to medium low.

Saute for 2 minutes or so or until spinach is wilted.

Add back in the pasta and the goat cheese. Pour over pasta water in 1/4 c. increments and toss until you are satisfied with the creaminess. You won't need all the pasta water.

The hot water and noodles will melt the goat cheese and create a sort of alfredo-like sauce.

Amazing!

Serve with bread and toast to the skinny rules. 

A Little Help From My Friends

Am I the only person that sees Trader Joe's and Whole Foods as absolute playgrounds? For fat kids? The Trader Joe's in Thousand Oaks actually does WINE TASTING. For free! And don't even get me started on Whole Foods. I have a salad bar problem. And they always have cheese samples... nuff said. 


Obviously TJ's is a lot more grad-student-budget-friendly, so it's my go-to store. TJ's does samples, but they don't just cut up a block of cheese and call it samples... they actually make something that requires multiple ingredients. Hear that, Costco? That's called up-selling. It's genius from a retail perspective and it's also quite inspiring to the home cook! Last week TJ's featured a summery vegetarian pasta salad that was so unexpected and creative that I had to recreate it. It's mayo/yogurt/creamy-free, so it's a good summer potluck bring-along.  Also, it's a one bowl wonder and the flavors will knock your 1995 Cher Horowitz knee high socks off.

Italian Lentil Pasta Salad
Makes a HUGE bowl


1 lb fusilli pasta
16 oz tomato bruschetta (1 1/3 jars of TJ's brand)
12 oz part skim mozzarella, cubed (2/3 of TJ's block)
16 oz or 2 cups cooked lentils
1/4 c. white balsamic vinegar

In a large bowl, combine lentils, bruschetta, and vinegar.

Dice cheese into 1/2" cubes.

Fold into lentil/bruschetta mixture.

Cook pasta and rinse with cold water to bring to room temp.

Fold pasta into lentil magic.

Dream job: Trader Joe's Snack Director.

Greeky Orzo

I often write about having a super fruity EVOO for dressing salads and adding flavor to foods. While you can usually pick out a high quality EVOO at the grocery store, your best bet is farmer's markets and gourmet food stores. We Olive is a popular one around these parts. They sells all sorts of tasty olive products as well as fresh EVOO and Vinegars that you can bottle in the store. Olive oil shops are becoming more popular. I credit Rachael Ray.

She totally made EVOO cool.

And she likes pitbulls. So we like her. Ps I once had a 2 sentence conversation with RR about this doggy. BFF's!

Anyway, back to my point: Olive Oil.

We picked up a Meyer Lemon EVOO from We Olive on a recent excursion and I immediately knew how I would enjoy it: Greek Orzo.

Greek Orzo
Makes enough to feed an army

Ingredients

• Cooking spray + 1 tbsp everyday EVOO
• 4 chicken breasts, cut into tenders
• 1 tsp garlic powder
• 4 cups chicken broth
• 2 c. orzo
• 2 lemons, cut into wedges
• 1/2 c. whole pitted kalamata olives (or less if you don't like olives... i love them)
• 1 tbsp dried oregano
• 2 tbsp super fruity high quality EVOO  - I used meyer lemon
• Salt and fresh cracked black pepper to taste

Instructions

• Season chicken breast with garlic powder and salt and pepper
• In a dutch oven or heavy bottomed skillet, brown chicken with cooking spray and everyday EVOO over med-high heat
• Once golden, remove chicken from pan

• Add broth to pan and scrape up all the crispy chicken bits
• Bring broth to a simmer over high heat, then add lemons, olives, oregano, and the high quality EVOO
• You're basically making a super greek wonder broth

• Once broth is all simmery, add in orzo
• Reduce heat to medium and stir occasionally to keep orzo from sticking to the pan
• Orzo takes less than 10 minutes to cook
• If your orzo soaks up the liquid and needs more liquid, you can always add more water or broth
• Cooking orzo is just like cooking pasta. Taste test for doneness as you go.
• Add S+P to taste
• When orzo is almost finished cooking, place chicken back into pan so it can soak up some of the lemony olivey brothy goodness 

The whole lemons make the recipe a little bitter and a little tart, the olives make it a little salty, the starchy orzo makes it a little creamy.... It's a perfect food! If you don't like the bitterness of lemons, you can simply add 1/4 c. of lemon juice and 1 tsp of zest instead of the whole lemons. I think the bitterness really helps balance the dish, though.

Vegan Week Update:

Last post I mentioned that I was planning a vegan week. I have scoured my favorite blogs for recipes and here is my vegan recipe bank, all collected from the blogs I mentioned:

Breakfast:

Overnight Oats

PB & J & Banana Breakfast Pizza

Pumpkin Spice Protein Bars

Lemon Chia seed Muffins

Apple Cinnamon Protein Pancakes

Homemade Vegan Yogurt

Southern Style BIscuits and Gravy

Apple Swirl Loaf

Tofu Scramble

Lunch/Dinner:

Black Bean and Butternut Squash Burritos

High Protein Tortilla Pizzas

Perfect Veggie Burger

Vegan Lentil Walnut Loaf

Stuffed Portabella Pizza

Slow Cooker Seitan Carnitas

Saag PEAneer

Noodle Salad with Peanut Mmmm Sauce

Orange Sesame Tempeh Stir Fry

Pumpkin Curry with Tofu

Mac and Cheese

Protein Packed Falafels with Vegan Tzatziki

Meatless Meatloaf

Baked Vegan Corndog

Hawaiian BBQ Teriyaki Chickpeas

Mexican Stuffed Spaghetti Squash

Seitan Chops Smothered in Apples and Ginger

Orange Pan-glazed Tempeh

Hummus Sandwich

Lentil/Chorizo Tacos

Sides:

High Protein Garlic Mashed Potatoes

Cilantro Lime Chickpea Salad

Fruit

Mixed green salad

Veggies

Sweets:

Vegan and GF Brownies

Double Chocolate Brownie Dough Balls

Chia Pudding

Chocolate Protein Ice Cream

Black Bean Brownies

Solutions for Cheese Withdrawals:

Low Fat Cheeze Sauce

Raw "Cheddar" Dipping Sauce

As I make them, I will post links to the recipes.  My biggest concern about eating vegan is getting enough protein. It's my favorite food group, and I'm basically a body builder, so I really need my protein. (Sarcasm). But seriously, it's a concern. 

Have a wonderful Superbowl weekend! Don't eat yourselves sick!

Avocado Pasta

Remember how I mentioned that spiral slicer I got for christmas?

Well that little buddy got to work this week for one of the greatest super healthy dinners I have had in a while.

I got to experiment with the different blades and I learned a few things. (1) I need to make Arby's status curly fries stat (2) This thing realllly doesn't slice anything dense (like carrots).

But that's okay, because zucchini is delicious. And it makes an excellent substitue to pasta!

I've been wanting to try Oh She Glow's Avocado Pasta for a while now. I've adapted this recipe to make a creamy sauce that is lighter and goes a lot further.  To go with the avocado sauce, I spiraled zucchini and cut carrot ribbons with a vegetable peeler.

twirrrlllyyyyy!

This can be done in advance, like if you're procrastinating on the day of an econ midterm.

Blanch the veggie "pasta" in salty boiling water for a few minutes. Blanch the vegetables separately so you can control cooking time. I blanched the zuch for about 1 minutes, the carrots for about 2.

Drain, but KEEP THE PASTA WATER. For this:

Lemony Avocado Pasta
1 WWP+ per heaping tablespoon
Makes about 1 cup 


Ingredients

• 2 medium avocados
• 1 clove garlic
• juice of 2 lemons
• zest of 1 lemon
• 1 tbsp EVOO
• 1/2 tsp salt
• pepper to taste
• 3/4 c. pasta water (+/- for your preference)

Instructions

• In a food processor, combine garlic, lemon juice, lemon zest, salt and EVOO
• Process until garlic is minced
• Add avocado 

• Process until smooth
• Add pasta water in 1/4 c. increments until you get a smooth sauce that's the consistency of pudding (that sounds gross, but it's very accurate)
• Add pepper and taste for S & P adjustments

• Serve immediately or cover with plastic wrap (with plastic touching the sauce)
• I wouldn't try re-heating this sauce.

The pasta water heats the sauce, thickens it up, and adds starchy flavor. I served my sauce poured over veggie pasta and grilled chicken breast. Just add garlic bread!

Or don't, depending on how you feel about carbs.

This sauce would be just as excellent tossed with noodles and some protein like grilled shrimp, salmon, or even crab. That could get prettttyyy fannccyyyy.

Now I have a big pile of zucchini and carrot scraps. You're gonna have to stick around to see what I made from those!

Have a great weekend!