The Husband’s Pasta Dish

 

Husband-Tested  in Alice’s Kitchen

Makes 2 generous servings

The hubster’s cooking repertoire consists of his steel cut oats breakfast, his lunchtime peanut butter sandwich, popcorn, Instant Pot cashew yogurt and blueberry snack and this pasta dish.  When I’m too tired to cook or I’ve had a unusually busy day, he’ll make this for our dinner. It’s quite tasty and full of healthful ingredients.  If I wasn’t around, he’d eat all of the above every single day.  I like more variety in my diet (Ha!) He’s very proud of his pasta dish and so he should be. This is how he makes it…

Ingredients: (per serving)

Whole wheat pasta

Kosher salt or sea salt for the pasta water

½ cup Rao’s Marinara Sauce or Arrabiata Sauce or your favorite spaghetti sauce

1-2 Tablespoons Trader Joe’s Kale Pesto or your favorite pesto

1-2 canned sardines (This would add not only protein and Omega 3, but also calcium, however, it is totally optional and would not be vegan.)

½ cup Edamame (frozen is fine, no need to thaw)

1 cup Kale or spinach (fresh or frozen, no need to thaw) 

¼ of a Bell Pepper (any color but green)

1 cup Broccoli (fresh or frozen, no need to thaw)

1 cup of any other favorite vegetables you may have: mushrooms, Brussels sprouts, carrots, green beans, peas, asparagus, zucchini, sugar snap peas, yellow squash, are all good options, just mix and match, pick and choose one or two  

1 Tablespoon Vegan Parmesan Cheese, grated (optional)

Instructions:  

1. Fill a large pot with water.  Bring to a boil. 

2. Put a large sieve in the sink for draining the pasta.

3. While the water is heating up, prepare the vegetables you plan to include in your meal and have them ready near the pot of water.  (Chop the bell peppers, cut broccoli into bite-sized pieces, slice mushrooms, cut Brussels sprouts into quarters, chop the carrots, cut the green beans into bite-sized pieces, cut the asparagus into bite-sized pieces, slice the zucchini and/or yellow squash, cut sugar snap peas into bite-sized pieces)

4. When the water comes to a boil, add some salt.  Add the pasta and cook according to the package directions.  

5. Set a timer for 3 minutes before the pasta should be done.

6. When the time beeps, add the vegetables to the pasta pot.

7. During the 3 minutes that the vegetables and pasta are cooking, add about ½ cup of sauce in a bowl for each serving. 

8. Add about 2 Tablespoons to the sauce.

9. If using sardines, add them to the sauce/pesto mixture and use a fork to mash the sardines really well.  

10. When the 3-minute timer beeps, carefully take the pot to the sink and pour the pasta and vegetables into the sieve to drain.  

11. Using tongs, grab some of the pasta and vegetables and put them in the bowl(s) with the sauce, pesto and sardines, if using.

12. Toss until the pasta and vegetables are coated with the sauce/pesto.  

13. Sprinkle over some grated Parmesan cheese, if desired.

White Bean, Pesto, and Lemon Soup with Rice (Vegan)

Recipe by Jenn Lueke
Husband-Tested in Alice’s Kitchen
4 servings

We thought this soup was delightfully lemony, delicious and warming, especially on a cold evening. The original recipe included a kale pesto that must be made to add to the soup, but I cheated a bit and used a store-bought pesto, Trader Joe’s Kale Cashew and Basil Pesto, which made preparing the soup quite quick and easy. (I’ve included the kale pesto recipe at the end.) Kale is also added towards the end of the cooking, but I think any green would be perfectly fine. 

2 Tablespoons olive oil 
3-4 garlic cloves, peeled & minced 
2 teaspoons kosher salt, plus additional to taste 
¼ teaspoon red pepper flakes (optional) 
1 cup dry basmati or jasmine rice, rinsed  (I used jasmine rice.)
1½ cups water, plus additional as needed 
2 cans great northern, navy, or cannellini beans, drained and rinsed (I used great northern.)
1/3 cup fresh basil leaves, packed 
Juice of ½ lemon 
½ large shallot, finely chopped
2 teaspoons dried oregano
½ teaspoon black pepper
2 Tablespoons nutritional yeast
2½ cups veggie broth (I used Better Than Bouillon No-Chicken Broth.)
¾ cup canned coconut milk, about ½ of a can
3 cups shredded kale, packed
¼ cup nut-free kale pesto (¼ cup of recipe below) (I used Trader Joe’s Kale Cashew and Basil Pesto.)
1-2 Tablespoons lemon zest, plus additional for garnish

Zest the lemon and set aside.
Heat the olive oil in a large pot or Dutch oven with a lid over medium heat. Once the oil is shimmering, add the shallot and let cook until translucent, 1 to 2 minutes.
Add the garlic, oregano, salt, black pepper, and red pepper flakes and continue cooking, stirring continuously, for another minute. Incorporate the nutritional yeast and stir again.
Add in the rice and stir to coat in the spices. Let toast while stirring for 1 to 2 minutes. Pour in the broth, water, and coconut milk, place the lid on the pot, and bring to a boil. Reduce heat to medium low and let cook, covered, until the rice is just about fully cooked, 9 to 12 minutes. (You can add additional water if the soup is thicker than your preference. Cook for another 3 to 5 minutes to soften the beans and finish cooking the rice.)
Add the beans and kale to the pot, stir, and place the lid back on. 
Remove the lid and stir in the pesto, lemon juice, lemon zest, and basil. Salt to taste and simmer on low to let the flavors combine for about 5 minutes, then serve immediately for best results.

Nutritional Information: (1 of 6 servings; 1½ cups per serving) 503 calories; 19 g protein; 72 g carbohydrates; 17 g fat (8 g saturated fat); 13 g fiber; 2 g sugars; 930 mg sodium; 0 mg cholesterol; 922 mg potassium/20% DV; 122 mg magnesium/29% DV; 5 mg iron/26% DV; 178 mg calcium/14% DV; 25 mg vitamin C/28% DV; Excellent Source of Vitamins A, B1, K, Folate, Magnesium, Phosphorus, Copper, Manganese, and Selenium

Nut-Free Kale Pesto (yields 1 cup)
1½ cups fresh basil leaves, packed 
¼ cup nutritional yeast (can sub grated parmesan) 
1 garlic clove, peeled & minced 
1½ cup shredded kale, tightly packed
Juice of ½ lemon
½ teaspoon kosher salt
½ cup olive oil, plus additional as needed to yield 1 full cup of pesto
½ teaspoon black pepper
Prepare the pesto by combining all ingredients except the olive oil in a food processor or blender and process until the basil and kale are in very small pieces. Scrape the sides, then while continuing to process slowly stream in the olive oil until fully incorporated into the pesto. Measure out ¼ cup for the recipe above, set aside, and store the rest in an airtight container in the refrigerator.

Instant Pot Potato Corn Soup (Vegan)

 

Instant Pot Potato Corn Soup  served with some
vegan puff pastry squares that have a smear of
Boursin vegan cream cheese, topped with
 zucchini/summer squash zoodles, farmers market tomatoes
 and sprinkled with vegan Parmesan cheese
and a drizzle of balsamic glaze (25 minutes at 375F)
plus some Blueberry Mint Tea

Recipe adapted from https://www.evolvingtable.com/

Husband-Tested in Alice’s Kitchen

Makes 4 servings

This is a quick and easy soup recipe that can be ready in a trice. Serve it up with some bread or crackers and a piece of seasonal fruit.  

 

1 Tablespoon olive oil and/or water for sautéing 

1 sweet onion finely diced

4 cloves garlic, minced

1¼ lbs. red potatoes or 1 large white potato, cut into 1-inch pieces

2 carrots, chopped

2 celery stalks, chopped

1 yellow, orange, or red bell pepper, seeded and chopped

2 cups fresh corn kernels or 16- oz. bag frozen corn

4 cups vegetable broth (I used water with 1 heaping teaspoon Better Than Bouillon)

½ teaspoon thyme dried

½ teaspoon. rosemary dried

Kosher salt, to taste

Freshly ground pepper, to taste

½ - 1 teaspoon paprika

1 teaspoon Aleppo pepper 

¼ cup nutritional yeast

¼ cup pesto (Use vegan pesto to keep this recipe vegan.)

Set 6-quart Instant Pot to the sauté function and add oil, onion, celery, peppers and garlic. Sauté for 2-3 minutes.

Add potatoes, carrots, corn, broth, thyme, rosemary, salt, pepper, Aleppo pepper, nutritional yeast, pesto and paprika. 

Cover Instant Pot with lid, ensure the pressure release valve is set to sealed, and turn on high pressure for 8 minutes.

Once the Instant Pot is done cooking the chowder, let chowder sit in the Instant Pot for 5 minutes. (5 minute Natural Pressure release.)

Remove the lid and use a stick blender to blend a bit to your liking.

Serve potato corn chowder with chives or scallions, if you wish, and enjoy!  

 

Nutritional Information: Approximately 345 calories per serving. 13.2 g fat; 2.4 g sat. fat; 3 mg cholesterol; 953 mg sodium; 45.7 g carbohydrates; 8.5 g fiber; 10.3 g sugars; 16.4 g protein; 111 mg calcium; 6 mg iron; 1325 potassium

Macadamia Nut or Brazil Nut Ricotta Cheese (Vegan)

Recipe from Dolly and Oatmeal 

Husband-Tested in Alice’s Kitchen

Makes about 1 cup 

I’ve made this “cheese” several times now.  It’s especially nice to use as a spread on toast with a thick slice of summer tomato (see above photo.)  It has a very subtle sweet flavor from the nuts.  My husband LOVES this.  This cheese can be used in any recipe calling for traditional ricotta cheese like lasagna, pizza or any pasta dish. I like the fact that as long as I have nuts in my fridge, I can easily whip this up instead of running to the grocery store.  

1 cup Macadamia nuts or Brazil nuts (Soak the nuts in water overnight to soften.)

1 1/2 Tablespoons Nutritional Yeast

2 teaspoons Apple Cider Vinegar

1 1/2 teaspoons Fresh Lemon Juice

2 teaspoons Mellow White Miso Paste

2 cloves peeled Garlic 

8-10 Tablespoons Water

1/4 teaspoon Sea Salt or Kosher Salt

Drain and rinse the soaked nuts.  Place them in a high speed blender.  Add the nutritional yeast, vinegar, lemon juice, miso, and garlic.  Blend on high, scraping down the sides of the blender.  Then add the water one Tablespoon at a time until you get the consistency you wish.  Season with the salt.  Store the ricotta cheese in an airtight container until ready to serve.

To make the delicious dish pictured (adapted from a recipe found at Eating Well, add about 1 Tablespoon pesto and 1-2 Tablespoons Parmesan cheese to the ricotta cheese and stir well.  Spiralize 1 to 2 zucchini or summer squash.  Toss the zucchini with a bit of olive oil.  Sprinkle with salt and pepper.  Place in little “nests” on a parchment lined baking sheet.  Dollop some of the ricotta cheese over the top of the nests.  Place the baking sheet under the broiler for about 5 minutes (watch carefully so they don’t burn) or until toasty brown.  

Optional for Serving: Vegan Parmesan Cheese and/or Pesto

Pictured above is an adaptation of No-Bake Summer Lasagna.  I used the Macadamia Nut Ricotta Cheese instead of dairy ricotta.  I also used whole-grain noodles instead of lasagna noodles.  Yum!

Pow Pasta

Recipe from Alice's Kitchen

Makes 2 very generous servings

I bought some Pow Pasta (Red Lentil Rotini) and decided to give it a try with bits and pieces of things that I had in my fridge/pantry.  The hubster and I ate the ENTIRE dish in one sitting.  The pasta by itself seemed a bit gummy, but with all the lovely additions, we didn't notice.  Here's how I put this yummy dinner together.  (The measurements are approximate.)

1 cup fresh mozzarella, cut into small cubes

½ cup shredded Parmesan cheese

1/3 cup Fennel Pistachio Pesto or regular pesto

2 cups baby greens

1/3 cup marinated artichokes, roughly chopped

¼ cup Spicy Pepitas

8 oz. box of Pow Pasta (red lentil rotini), cooked per package instructions

Put everything in a bowl and toss with the hot pasta.  The heat from the pasta will loosen the pesto and wilt the greens. 

Fennel-Pistachio Pesto

Makes about 2½ cups

Recipe from the Food Network Magazine

Husband-Tested in Alice’s Kitchen

I was delighted to find fennel in our recent CSA (community supported agriculture) box.  There was only one, not enough for a side dish.  Knowing that summer herbs were beginning to come in, I had been researching different pesto recipes.  Luckily, I found this one that included this delicious vegetable.  I loved the idea of using golden raisins and capers as well.  Besides tossing with pasta, this pesto will do nicely on a pizza or dolloped on soup.

Preheat the oven to 400F.  Coarsely chop 1 medium fennel bulb. Reserve 1 cup chopped fennel fronds.  Place on a rimmed baking sheet.  Drizzle and toss with olive oil.  Sprinkle with kosher salt and freshly ground pepper.  Roast until tender, about 20 minutes or more.  Let cool to room temperature.  Puree the roasted fennel, reserved fronds, 1/3 cup toasted pistachios*, 2 Tablespoons golden raisins, ½ cup freshly grated Parmesan cheese, 2 Tablespoons capers, 1 clove garlic and 1 teaspoon kosher salt.  With the machine running, gradually add ½ cup olive oil.  Pesto can be stored in an air-tight container in the fridge up to a week.  It can also be frozen.

*To toast the pistachios:  Place the pistachios in a dry skillet over medium heat.  Toast for about 5 minutes stirring often so they don’t burn.  You can also toast the pistachios in the oven on a rimmed baking sheet during the last 5 minutes of roasting the fennel.

Thai Basil Pesto (vegan)

Makes 1 cup

Recipe from http://www.eathealthyeathappy.com

Husband-Tested in Alice’s Kitchen

If you are fortunate enough to have access to fresh Thai basil, then you must make this wonderful pesto.  It’s hard for me to describe, but I would say that it’s slightly sweet, hinting of anise and peanuts, and with a tiny bit of heat.  Toss it with pasta, vegetables, tofu, rice, or serve it with chicken or fish.

2 cups Thai basil leaves (without stems)

3 Tablespoons plain roasted peanuts

1 Tablespoon agave nectar or coconut sugar (You could use honey, but then it wouldn’t be vegan.)

1 Tablespoon brown rice vinegar (or rice wine vinegar)

2 Tablespoons sesame oil (not toasted sesame oil) or more

3 cloves garlic, peeled

½ teaspoon red pepper flakes

½ teaspoon soy sauce

Place all the ingredients in a food processor and puree to the consistency you prefer.  Use right away or store in a glass container with a lid in the refrigerator.  You can also freeze pesto.  (I added about a teaspoon more sesame oil to make a “looser” pesto.) 

Rice and Roasted Corn Pilaf

Rice and Roasted Corn Pilaf with No-Knead Buttermilk Bread

Serves 4

Recipe from Better Homes & Gardens Veggie-Full Magazine

Husband-Tested in Alice’s Kitchen

We thought this was outstandingly good.  It was also very filling and satisfying too.  And, it’s meatless!  The original recipe called for ½ cup wild rice, but I didn’t have any, so I just made a batch of Black Japonica Rice that made a lovely contrast with the bright yellow sweet corn.  Whatever rice you use, go ahead and prepare 1 cup uncooked rice.  You’ll have more than enough for this recipe.  Use two cups of cooked rice for this recipe and save what rice you have left for another dish.

1 cup Lundberg Black Japonica Rice

2 cups water or Homemade Vegetable Broth

1 Tablespoon unsalted butter

Pinch of Kosher salt

4 ears fresh sweet corn, husks and silks removed

Vegetable spray

1 (15 oz.) can chickpeas, rinsed and drained (I used 1 ½ cups Cooked Dried Chickpeas.)

½ cup walnuts, toasted and chopped

1/3 cup chopped fresh basil leaves (I used 1/3 cup HomemadeBasil Pesto.)

3 Tablespoons olive oil

3 Tablespoons fresh lime juice (from 1 large lime)

½ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

1 avocado, halved, seeded, peeled and chopped

Baby lettuces, for serving (optional)

1 lime, cut into quarters, for serving (optional)

Place the rice in a sieve.  Place the sieve in a bowl and add water to cover the rice.  Swish the rice around a bit.  Drain.  Repeat.  Add the drained rice, 2 cups water (or broth), 1 Tablespoon unsalted butter and a pinch of salt to a medium saucepan that has a tight-fitting lid.  Bring to a boil.  Stir and then cover.  Turn down the heat to a simmer and cook 40-45 minutes until the rice is tender.  Turn off the heat and leave the lid on for another 10 minutes.  Scoop out 2 cups of the cooked rice and use it for the recipe.  Set aside.  You’ll have some extra rice to use for another recipe.

Preheat the grill.  Spray some oil on each of the ears of corn.  Grill the corn for 7-8 minutes, turning frequently, until the corn is charred.  Remove the corn from the grill.  Cut the kernels from the cobs and add to the bowl with the rice.

Add the walnuts and fresh basil leaves (or pesto) to the bowl. 

Whisk the olive oil, lime juice, salt and pepper together until well blended.  Toss the dressing into the pilaf/salad.  Arrange on a platter and top with avocado.  Serve with some baby lettuces, if desired.

Nutritional Information*:  (per serving) 474 calories; 28 grams fat (3 saturated); 0 mg cholesterol; 430 mg sodium; 51 grams carbohydrates; 10 grams fiber; 9 grams sugar; 13 grams protein (*These numbers reflect the nutritional value of the original recipe that includes fresh basil, canned chickpeas and wild rice.)

Baked Eggs in Tomatoes

4 servings

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Make this dish when the local tomatoes are perfectly ripe.  These make a really nice light summer meal along with Brown Rice made with HomemadeVegetable Broth.  Try adding some rinsed black beans or steamed broccoli to the egg mixture for a little variety.   

  

4 large beefsteak tomatoes

Kosher salt, to taste

Freshly ground pepper, to taste

½ cup fresh corn kernels

4 teaspoons basil pesto (optional)

4 large eggs

2 teaspoons snipped fresh chives or 2 scallions, thinly sliced

¼ cup freshly grated Parmesan cheese

Preheat oven to 350F.  Line a 9-inch baking dish or pie plate with parchment paper. Cut off the top ½-inch from each tomato with a serrated knife.  With a melon baller, gently remove seeds and inner membrane, being careful not to break through the flesh of the tomatoes.  Place the tomatoes in the baking dish.  (If the tomatoes don’t sit level, take a small sliver off the bottom of the tomato with a very sharp knife.)  Season the tomatoes with salt and pepper.  If using pesto, put 1 teaspoon in the bottom of each tomato.  Divide the corn kernels between the tomatoes.  In a medium bowl, whisk together the eggs, chives or scallions and season with salt and pepper.  Divide evenly among the tomatoes and then top with the cheese.  Bake until the egg mixture is set, 45-50 minutes.  Serve warm.

Nutritional Information: (per tomato without pesto) 148 calories; 7.1 g fat (2.5 g sat. fat); 10.3 g protein; 13 g carb; 2.5 g fiber