Mediterranean Quinoa Pasta Salad

Quinoa. Now there is a spiffy plant. It's my understanding that quinoa happens to be one of the few plants found in nature that is a complete protein (for human consumption purposes), or something to that effect.

Whenever possible, I try to sneak quinoa into my food pyramid. This could mean quinoa flakes for cereal, quinoa as a rice substitute, or as in this case, using quinoa pasta. I haven't found a quinoa pasta that I am head over heals for, but I continue to search. My issue is that most quinoa pastas tend to be one of two things - very dry upon reheating or the pasta takes on a strange second day consistency. That being said, I am obviously still a big supporter of quinoa in all forms! Look in the bulk section of your local store or near the pastas.

A few Fridays ago, my lovely housemate and I were holding one of our weekly bbqs in the backyard when I had a hankering for a pasta salad. After some digging around in the cabinets and fridge, this recipe was born! It pairs well with a crisp summer white wine and should be devoured with friends. Enjoy!

Mediterranean Quinoa Pasta Salad

• 1/2 c cucumber, diced 
• 1/4 c tomatoes (fresh or canned)
• 1/4 c feta cheese
• 2 1/2 c quinoa pasta, cooked and cooled 
• 1 small can diced black olives
• 1/4 c olive oil
• 1/4 c sweet onion, diced 
• 2 tbsp leek soup mix
• 1 clove elephant garlic 
• 1/4 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 c parmesan cheese
• 1/2 tbsp white wine vinegar 
• salt and pepper 

Mix everything together in a large bowl. If preferred, mix the olive oil, leek soup mix, garlic, dried herbs, and white wine vinegar together first, then add the remaining ingredients. Salt and pepper to taste. Serve immediately or refrigerate the unused portion.

Easy Cilantro Walnut Pesto

Ever have that moment where you are standing in front of your fridge, craving something homemade, yet not wanting to make anything? This happens to me a lot. Especially when things around our little micro-urban farm are busy, work is piling up, etc. About a week ago I found myself in this position, with a bunch of fresh cilantro in hand and a bag of organic walnuts. After a few seconds of blank thoughts, it hit me - Cilantro Walnut Pesto!

Talk about an easy breezy recipe! Take cilantro, pesto, garlic, cheese, and walnuts, then blend in a food processor. Salt and pepper to taste. Toss with your favorite cooked pasta, in my case a wonderful wheat-alternative paste made of quinoa, and you have yourself an easy meal. Enjoy!

Easy Cilantro Walnut Pesto
Adapted from: Fabulous Cilantro Pesto

• 1 (16 ounce) package of your favorite pasta
• 1 bunch fresh cilantro
• 5 cloves garlic, minced
• 1 tablespoon white wine vinegar
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon red pepper flakes
• 1/2 cup walnuts
• salt to taste
• 1/2 cup olive oil 

Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.

In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, red pepper flakes, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add pepper to flavor. Add more olive oil until the pesto reaches your desired consistency. 

Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss. Add your favorite vegetables, like mushrooms or artichoke hearts, and toss.

Amanda's Baked Ziti

It looks like our winter wonderland hopes have been answered...we got snow. Half the city called in for a snow day. You know what I did? Ran outside and snapped a few shots of my ladies exploring the yard. Yes, I am THAT chicken lady. At least I own up to it of my own accord.

It is possible they have seen snow before, but they certainly hadn't played it in until this week.

There is an old wives tale that if the family chickens have an early molt, it means winter will be worse than normal this year.

I promise to keep you informed if I see a trend forming with their feather loss and the snow...

Now, time for some food. In honor of Thanksgiving, I figured I should share a nice hearty alternative to the old traditional turkey supper. In this case, a vegetarian version of my family's baked ziti recipe. My mother used to make a batch of this on cold days when I was a kid. Her version had sausage, ground beef, lots and lots of cheese, etc. Obviously, my version has been tweaked a bit for my vegetarian palate. I prefer to use rice pasta as opposed to normal pasta for wheat/dietary purposes. You can pretty much substitute any veggie, type of pasta, and cheese or sauce into this delicious casserole. Sometimes I make it the more traditional way with ricotta cheese mixed in before I bake it (you can substitute nonfat cottage cheese to save some fat). Play around and make it your own. Enjoy!

Amanda's Baked Ziti

• 1 16 oz bag of ziti or fusilli rice pasta
• 1-2 jars of pasta sauce (I used one of garlic tomato & vodka tomato)
• 1/2 of one 6 oz container of pesto (I used chipotle)
• 1 package of fake Gimme Lean soy sausage
• 1 onion, chopped  
• 2-3 cloves of garlic, minced 
• 1/2 cup fresh mushrooms, chopped
• 1/2 cup red bell pepper, chopped
• 1/4 cup basil, chopped
• 1/4 cup black olives, sliced 
• 1-2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano 
• 1 tsp dried basil 
• Shredded Italian cheese for topping

Bring a large pot of water (2-3 quarts) to a boil. Follow the directions on the pasta packaging and prepare as directed (you can continue doing this throughout the next few steps). I tend to make mine a wee bit on the al dente side, but that is a personal preference. Drain when complete, and set aside.

In a large sauce pan, pour in tomato sauces and half of the pesto container (3 oz). You can add more as your personal taste dictates. Turn the stove burner to low-medium heat. Add sliced black olives, bay leaves, half of the chopped fresh basil, dried thyme, dried oregano, dried basil, and garlic. Bring to a warm temperature (slight bubble) as you complete the following steps.

While you are warming the sauce and boiling the pasta, make the meatballs with the Gimme Lean sausage. You can make larger meatballs by mixing in some bread crumbs and diced onions, or you can go the easy route (like I did) and make simple ones with simply the fake meat. In a large skillet, heat some olive oil on medium and slightly brown the meatballs for a few minutes. Then add the onions and continue to saute until slightly transparent (few minutes). Next add the mushrooms and saute until slightly tender. Finally add the red bell pepper for a minute or two. Remember to mix during the cooking.

Next mix the meatballs and veggies into the tomato sauce. Follow this up with mixing the cooked and drained pasta into the sauce. Two jars of sauce should cover you here. I prefer to have more sauce than less sauce (thus 2 jars), hence I leave it up to you to make it your preference. If it seems a little runny for any reason, just remember some of the moisture will bake out.

Preheat the oven to 400 degrees.  Pour the pasta mixture into a large casserole dish or baking dish. Smooth the top into an even layer. Sprinkle the cheese over the top of the entire dish. Follow up with the remaining half of the chopped basil (I forgot in this instance). Sprinkle additional toppings like red pepper flakes, more dried herbs, salt and pepper, or nutritional yeast (all of which I did). Cover with a lid or foil and bake for approximately 15 minutes. Remove the foil and bake for an additional 10-15 minutes. The top should look golden and crispy, the edges bubbling.

Remove from the oven and let it cool for 10 minutes before serving. Make sure to have some garlic bread handy!

Swanky Gnocchi Mac N' Cheese

I call this my triumphant comeback. It is insanely delicious. Remember how I lost a few pounds recently? Well this is my attempt to regain it. Fast.

A friend of mine is a lover of mac n' cheese. Especially the more gourmet style of the dish. When I discovered this recipe from Noble Pig, I spent days planning how I would like to attempt this gem. Just talking about this recipe has me salivating. Must stay away from the leftovers in the fridge.

I made a few changes to the Noble Pig's version by swapping the fontina cheese for smoked gouda, trading regular milk for hazelnut milk, using spicy mustard, and changing the pasta to include two difference types. Seriously, go make a batch... you will thank me. Enjoy!

Swanky Gnocchi Mac n' Cheese
 
8 oz. package frozen gnocchi (garlic & basil are yummy)
8 oz. fusilli pasta
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup hazelnut milk
1 teaspoon Dijon mustard (spicy mustard also works)
1/4 cup shredded Gruyere cheese
1/4 cup shredded Smoked Gouda cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Chopped fresh thyme, oregano, and basil
Basil leaves for garnish, optional

Preheat oven to 375^o F. Prepare gnocchi and fusilli pastas according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine gruyere and smoked gouda cheeses, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

 

Pour sauce over pasta and sprinkle with parmigiano over the top. Sprinkle chopped herbs over the top (this is also a good time to make additions like flaked red pepper, etc.). Bake gnocchi fusilli mixture until it puffs and the cheese is golden and bubbly, about 25 minutes. Let dish rest for 5 minutes before serving.