Category Archives: pasta
I was feeling lazy the other day and didn’t feel like cooking. We’d been cooking up a storm with a bunch of experiments earlier in the week, so I wasn’t in the mood to cook. I did, however, want to try this recipe for pasta in a rice cooker that a friend of mine passed on.
She recommended that we use rice pasta because it can stand up to a lot of cooking without losing an al dente texture, so we picked up a little bag at Winco to try it. It turned out pretty well! The rice…
One of the best things about the local farmer’s market is being able to get baggies of fresh basil cheaply and easily. And the best thing about big bags of basil is PESTO!
There are so many ways to make pesto, many of which don’t even call for basil but for some other green, leafy thing. Spinach, parsley, you name it. Some with nuts, some with cheese, some with both.
So, this is only one simple way to make pesto and the high quantity of nuts and tomato make this a fairly dull-looking sauce. I have to say…
Avocados have been regularly going on sale for 4/$1 and we’ve been taking advantage of it. It’s possible to freeze avocado if you mash it and add a bit of lemon juice against browning, though at the moment I’m not very sure what I’ll turn it into except guacamole.
Of course, random guacamole ingredients on hand isn’t a bad thing either. But as it turns out, there is something you can do with it in a savory dish…
Just a quick little recipe today, as I’m busy working on my senior project. My husband went scrounging through the cupboards, looking for a side to pair with our Veggie Burgers, and decided to use up the last of the couscous in the pantry. Since I don’t really care for the stuff, it was a perfect idea to me. He came up with this one — and surprise! I loved it, couscous and all. Luckily, this would work great with quinoa or bulgur, even probably your favorite whole grain. Give it a shot!
This was inspired by a recipe that my mom has made for me a couple of times in the past few years. Every time she’s made it, I think of something else that would be great in it… and always forget to suggest it when she makes it the next time. She made it for me and my husband a little while ago and I decided this time, I wouldn’t forget! So I made it again a few days later.
It came out beautifully. The triticale’s chewiness contrasted nicely with the softness of the orzo. (Any chewy grain would work well in its place, like barley or brown rice.) I did wind up throwing in whatever was in the fridge that needed to be used, but it resulted in a well-rounded, delicious salad, so I’m not unhappy.
Gnocchi are pretty easy to make, tasty and filling. Using a ricer or a grinder results in a fluffy, light texture and they cook in less than two minutes. We both loved it and based the sauce off of my favorite way to cook pasta, though I omitted the goat cheese sauce in favor of shaved Parmesan and lemon juice. It’s also easy to convert for vegans. Plus, very frugal – a batch costs just over 30 cents!
I came across an interesting recipe the other day that involved making an edamame-based pesto sauce. It sounded intriguing, so I put it on the menu along with another intriguingly random soup.
I’m really happy with how the pesto came out. It’s nutty and very nicely balanced. It was excellent on soba noodles, but I think it would really shine on a grilled chicken panini. Or maybe I’m just partial to chicken-and-pesto sandwiches!
Plus, talk about super-easy!