Grown-Up Tomato-Parmesan Pasta {AKA Homemade Spaghettios}

 

When I was little my parents were strictly healthy and I wasn't eating any "junk food." Until I met the next door neighbor. My friend next door was eating ALL the junk food!

My mom couldn't keep me away from my next door neighbor, Julie. Julie was a year older than me and when I would go to her house she would climb the cabinets, get on the countertops, and get out the Nesquick for chocolate milk, or the Hostess treats, like the Ho-Ho's and Twinkies. Most importantly, her parents made THE BEST BUTTERED NOODLES and served them in the old school Tupperware bowls.

Our families became fast friends and before too long our moms started part-time jobs. The moms decided to get opposite shifts and take turns watching us. During this time, my exposure to endless buttered noodles and treats was on high. Julie's house had all the good stuff.

Julie's mom, Sally, would watch me in the morning while my mom was at work. Soon after, Julie started Kindergarten and oh my...how I missed my friend terribly when she was away at school. I can remember sitting at her big picture window waiting to see her walking home from school. I always knew Julie was about to come home when Sally opened the can of Spaghettios for lunch. She would put two bowls of Spaghettios on the table right by the picture window and in no time at all Julie would come walking down the street.

That was about 42 years ago now, but I remember it like it was yesterday. Steaming bowls of Spaghettios and my friend walking down the street with a big smile on her face, running to the door to give me a hug and tell me all about Kindergarten. We loved each other fiercely.

Julie and me, Christmas 1979

The years passed and we both moved away, but kept in touch. At Julie's bridal shower her mom gifted her the old beat up buttered noodle pan that had been lovingly used over the years to cook us all our buttered noodles and Spaghettios. There wasn't a dry eye in the place.

Not too many years later, Mrs. Sally had a severe stroke, became wheelchair bound, and was unable to speak. Everyone was so upset and I remember my mom crying because Mrs. Sally was so active and hated sitting still. My mom couldn't bear the thought of it. Mrs. Sally lived several years this way and was able to meet her grandchildren before passing, but she deserved so much more. 

When I saw this recipe for Grown-Up Tomato-Parmesan Pasta I immediately thought of my old friend Julie and her mom, Mrs. Sally. 

I also thought of my daughter, who also loves pasta, but has never had Spaghettios (my mom and I succeeded on that one). Well, I made her this homemade version and it was so easy. A little bit of olive oil and minced garlic and seasonings, then tomato paste and water to a boil, toss the pasta in, cook until al dente, throw in some Parmesan and you have Homemade Spaghettios. 

My daughter loved it, just like I expected. I thought the tomato flavor was a bit sharp, but I only like tomatoes (I don't love them), so this makes sense. Tieghan calls for 3 tablespoons of tomato paste and that might be a bit too much for me. I might try less tomato paste next time. Overall, it is a fast and family-friendly dish to make and I think kids would really love it.

This week my daughter moved into her very own place. I have been 'in my feels lately' and really missing my mom. She's been gone for almost 5 years now. As I was packing things up I got mom's old pasta pan and colander, grabbed a box of pasta from the pantry, and a stick of butter from the fridge and put it all in a box. It was time for me to part with mom's pasta pan and pass it on to my daughter. I loaded it in the car and it was the first box to cross the threshold into Olivia's new place. 

I set the pan, colander, pasta and butter on Olivia's new stove and stepped back feeling so much reverence. In that moment they were all there with me: mom, Mrs. Sally, and my friend Julie. I snapped a picture and sent the text to my old friend Julie with the caption "first things in Olivia's new place." A handful of words with a lifetime of meaning.

Later that night Olivia send me a text and it read, "Made the pasta and I'm having the time of my life."

A little while later Julie answered my text, "Our moms would love this."

In these moments life sure is beautiful.

 Grown-Up Tomato-Parmesan Pasta

Adapted from Super Simple

by Tieghan Gerard @ Half Baked Harvest

Serves 2

3 tablespoons extra virgin olive oil

1 garlic clove, smashed

2 teaspoons chopped fresh rosemary

crushed red pepper flakes

3 tablespoons tomato paste

3/4 cup anelli, or other short, tubular pasta*

salt and freshly ground black pepper

1/3 cup shaved Parmesan cheese

Fresh basil leaves, for garnish

In a medium saucepan, combine the olive oil and garlic over medium-low heat (*see note below). Cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Add the rosemary and a pinch of red pepper flakes and cook until toasted and fragrant, about 1 minute more.

Remove the saucepan from the heat. Stir in the tomato paste, then add 2-1/2 cups of water. Return the pan to high heat and bring to a boil. Add the pasta and season generously with salt. Cook, stirring often, until the pasta is al dente, about 12 minutes.

Remove the pan from the heat again and stir in the Parmesan. Taste and add more salt and pepper as needed.

Divide the pasta between two bowls and top with fresh basil. Serve immediately. Store any leftovers refrigerated in an airtight container for up to 3 days.

*Note: It's important to keep the olive oil at a low temperature throughout step 1. If the oil is too hot when you add the rosemary and tomato paste, the rosemary will burn and the tomato paste will splatter.

 Potluck @ IHCC

Creamy Tortellini Vegetable Soup

 

I usually have a tendency to chose indulgent and decadent recipes. For some reason, when I visit the Half-Baked Harvest site, I chose every single recipe designated as lighter and/or healthier. Maybe I've turned over a new leaf, but they are just the ones that look so dang good!

I've been wanting to make Tieghan's Healthier Creamy Tortellini Vegetable Soup for ages. A creamy soup with cheesy tortellini that is loaded with veggies and still somewhat healthy? Yes, please! It just ticks all the boxes for me!One thing I've noticed about Tieghan's recipes is that she goes total ham with the spices and flavorings. This is rather unlike every other cookbook out there because a lot of chefs go light on seasonings, causing me to doctor up recipes myself. I have not had to do this with any of Tieghan's recipes.

For example: Fresh thyme, 1 tablespoon of dried basil, 1 tablespoon of dried oregano, 1 teaspoon of fennel seeds, 1 teaspoon smoked paprika, red pepper flakes, salt, and pepper. I had about 1/4 cup of herbs and spices! This is what cooking should be. Add to that a cast of onions, carrots, celery, garlic, kale, tomato paste, broth, wine, a splash of cream, fresh herbs, tortellini, and Parmesan and you have one amazing soup! This is my FAVORITE Half-Baked Harvest recipe yet and will most likely be one of my favorite recipes of the year! If you're in need of comfort or warming up, you seriously need to make this! 

P.S. I have wanted a pumpkin casserole dish like the one in the picture for ages, but I didn't want to pay high dollar for one. I found this one at Aldi's for $14.99! If you want one, run and get one. It is very nice quality!

Creamy Tortellini Vegetable Soup

Adapted from Half-Baked Harvest

by Tieghan Gerard

Serves 4-6

1/4 cup extra virgin olive oil

1 yellow onion, chopped

2-4 cloves garlic, minced or grated

2 tablespoons fresh thyme leaves (or 2 teaspoons dried)

1 tablespoon dried basil

1 tablespoon dried oregano

1-2 teaspoons fennel seeds, to your taste

1 teaspoon smoked paprika

1 pinch crushed red pepper flakes

salt and pepper, to your taste

2 tablespoons tomato paste

6 carrots, chopped

4 celery stalks, chopped

1/2 cup dry white wine, such as Pinot

6 cups vegetable or chicken broth

4-6 cups roughly chopped kale

1/2 cup whole milk or heavy cream

1/3 cup grated Parmesan cheese, plus more for serving

1 pound fresh cheese tortellini

Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes, until golden. Add the carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook another 5 minutes, until very fragrant. Stir in the tomato paste. Add the wine, broth, and a pinch of red pepper flakes. Simmer over medium heat for 20-30 minutes, until the carrots are tender.

About 10 minutes before serving, stir in the kale, cream, Parmesan, and the tortellini.

Serve the soup topped with additional Parmesan and fresh oregano, if desired.

*Instructions for cooking this soup in a slow cooker or instant pot are on the Half-Baked Harvest blog. 

*Sharing @IHCC for Warming Soups and Stews Week!

*Sharing @Kahakai Kitchen for Souper Sundays!

Corn & Potato Chowder

 

The first week of school was incredibly intense and that's putting things mildly. 

Right out of the gate we had staff and students sick and absent with Covid. On day 2 of school we had SIX staff members out sick with Covid and on quarantine. We didn't have enough substitutes to cover the absences so I volunteered to go down to Kindergarten. 

In case you're wondering, the first few weeks of Kindergarten in a normal year are super tough. They are so little and there is SO MUCH to learn before they can even start learning!

 The first few weeks of Kindergarten during a pandemic...unimaginable! Imagine kids who have essentially spent extremely formative years largely at home. Some of these kids have parents who tried and those kids are doing ok. A lot of the kids have parents who were maybe struggling themselves. Either way, there has been no preschool. No real going out in public and learning how to behave. These kids have spent so much time inside, more than likely on electronics of some kind.

I'm not sure I have ever worked as hard as I did last week. It was all we could do to keep everyone safe, accounted for, and to the right place at the right time. It was absolutely exhausting and then at the same time...it became extremely clear to me that there is really no way we will be able to be in school all year. The virus is just too contagious and we just don't have enough staff and substitutes to keep it all running. The very thought of not being able to be in school again is so heartbreaking. I can't even go there right now.

I promised myself  I would do one thing for myself this week and make a trip to the farmer's market on Saturday morning. I'm so glad I dragged myself out of bed and went down there. I got some flowers, my favorite pickles, some fresh peaches, and some wonderful Peaches and Cream corn on the cob.

I knew straight away I wanted to make a comforting corn chowder that would just feel like a hug in a bowl. I didn't wanna spend forever looking for a recipe so I went straight to Mark Bittman's How To Cook Everything Vegetarian and found a great Corn Chowder recipe with a lot of variations. 

Bittman starts his corn chowder off by making a quick corn stock with the corn cobs. I have made corn cob stock once before and I really love it. It really adds that extra kick of corn flavor! Bittman's recipe was really basic and you can certainly keep things that way, but I wanted to use up some potatoes, jalapeno, tomatoes, scallions, and bell pepper so I went ahead and added all that in.

The end result was delicious! I am really going to look forward to taking my leftover Corn and Potato Chowder for lunch tomorrow. I have a feeling I'm going to need some soothing.

Corn & Potato Chowder

Adapted from How To Cook Everything Vegetarian

by Mark Bittman

Serves 4-6

Kernels from 6 ears fresh corn, cobs reserved

salt and pepper

4 tablespoons butter or oil

1/2 cup chopped scallion

2 roma tomatoes, chopped*

1 jalapeno pepper, chopped*

1 bell pepper, chopped*

1/2 teaspoon sugar

1/4 cup flour

1 or 2 potatoes, chopped 1/2" dice*

1 quart milk or half and half

Optional: Bacon, chips, herbs, cheese for garnish

Put the corn cobs and 2 cups water in a pan with a tight-fitting lid over medium-high heat. Sprinkle with salt and pepper. Bring to a boil, then lower heat so the water bubbles gently, cover, and cook, checking occasionally, for about 30 minutes. Leave the cobs in the pot until you're ready to make the soup, then remove them and save the broth (I only got about 1 cup of broth from this process, you may wish to add more water and get more broth). 

Put the butter or oil in a deep skillet or medium saucepan over medium-high heat. When the bugter is melted or the oil is hot, add the scallion, sugar, tomato, and peppers and cook until soft and tender. Turn the heat down to medium and stir in the flour. Cook, stirring constantly with a whisk or a wooden spoon, until the mixture starts to turn golden and the flour no longer smells raw, 5 to 10 minutes. Add the milk and the reserved broth and turn the heat up to medium-high. Stir or whisk constantly until the flour is dissolved and the soup starts to thicken, about 2 minutes.

Stir in the corn kernels and potatoes, if using, and bring to a boil, then lower the heat so that the soup bubbles gently. Cook, stirring occasionally, until the corn and potatoes are tender and the soup has thickened, 10 to 15 minutes. Taste, adjust the seasoning, garnish and serve.

Every Sunday @ Kahakai Kitchen

Broccoli & Kale Salad {Summer Slim Down Series #4}

I've been wanting to make this hearty vegetable salad ever since I got my hands on a copy of Modern Comfort Food by Ina Garten. The trouble with recipes like this is that they take quite a bit of work and time and I'm usually the only one who will eat them. So after I fool with making something like this, I then have to turn around and cook something more "normal" for the family.

Look, this might not seem like a lot of work and dirty dishes, but it really truly is. First, you have to destem all the broccoli and boil it in a pot, then you'll need a bowl of ice water just for the broccoli, because Ina wants you to blanch it - exactly after 4 minutes of cooking.

Then you need to wash and trim all the ribs off a bunch of kale and julienne the kale. Get out your salad spinner because you'll have to dry the kale as well.

Then, if you made this recipe exactly as written she would have you making a homemade Caesar dressing. I'm dieting and I needed a lighter version, so I went ahead and used my store-bought favorite, Ken's Light Caesar. I feel accomplished because I saved a step.

After all that, she wants you to make your own croutons, so cut up some bread and get out yet another pan and saute up some homemade croutons. Fine, Ina. It's really easy enough.

Then she wants you to get out yet another pan to boil the eggs. For crying out loud, Ina! Why can't we just save a step and use the pan we boiled the broccoli in? I like you Ina, but I really feel like you should mention this and save people some dishes. Sheesh!

Then you get out another bowl and toss all the veggies and cheese and croutons in the dressing and top with the 6-1/2 minute eggs. Then you need 6 bowls so you can divide the salad into bowls and top with the eggs. Take care to cut the egg in half over the salad or you might lose some of the golden goodness on a cutting board instead of on your salad. Also, take note, Ina likes to call this a 6-1/2 minute egg, but my eggs could've used another minute, so maybe do a little practicing to see what works for you.

One plus about this salad is that it would make a lovely lunch or dinner for entertaining. You could prep all the ingredients beforehand and toss it altogether when the guests arrived. You could also prep all these ingredients and then meal prep this salad for lunches throughout the week. In fact, that's what I will likely do. This salad is hearty, healthy, beautiful, and delicious, but it will yield an entire sink of dirty dishes and a rather messy kitchen so be forewarned!

Broccoli & Kale Salad

Adapted from Modern Comfort Food

by Ina Garten 

Serves 6

salt and black pepper

8 cups broccoli florets, stems removed (2 bunches)

1 bunch baby kale

Caesar Salad dressing (recipe follows)

1/4 cup freshly squeezed lemon juice (1 to 2 lemons)

1 cup Toasted Croutons (recipe follows)

1/4 cup grated Italian Parmesan cheese

6 extra-large eggs

Bring a large pot of water with 1 tablespoon of salt to a boil and fill with ice water. Add the broccoli to the boiling water and cook for exactly 4 minutes. Remove the broccoli with a slotted spoon and transfer to the bowl of ice water. When cool, drain well and transfer to a large bowl.

Remove and discard any hard ribs from the kale, stack the leaves on top of each other, and thinly julienne them crosswise. Add to the bowl with the broccoli.

Add enough Caesar Dressing to moisten the broccoli and kale and toss well. Add the croutons, lemon juice, and Parmesan. Divide the salad among six dinner plates.

Meanwhile, fill a medium saucepan with water and bring to a boil (I used the same pan I boiled the broccoli in). With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don't want the eggs knocking around in the pot or they will crack.) Cook the eggs for 6-1/2 minutes exactly, remove them from the saucepan, run them under cool water, and peel. Place one egg on each salad, cut it in half, sprinkle with salt and pepper, and serve immediately.

Caesar Salad Dressing

2 extra large egg yolks, at room temperature

2 teaspoons Dijon mustard, at room temperature

2 teaspoons chopped garlic (2 cloves)

10 anchovy fillets

1/2 cup freshly squeezed lemon juice, at room temperature (2 - 3 lemons)

salt and pepper

1-1/2 cups good mild olive oil

1/2 cup freshly grated Italian Parmesan cheese

Place the egg yolks, mustard, garlic, anchovies, lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add the Parmesan and pulse 3 times to combine.

Toasted Croutons

good olive oil

2-1/2 ounces country white bread, 1/2" diced

salt and black pepper

Pour 2 tablespoons of olive oil in a small 8-inch saute pan and heat over medium high heat until hot but not smoking. Add the bread and saute, tossing occasionally, for 4 to 5 minutes, until evenly browned. Sprinkle generously with salt and pepper. 

 

Every Sunday @ Kahakai Kitchen

 

 

 

 

 

 

Split Pea Soup with Crispy Kielbasa {And A California Tale}

Imagine this, it's the very early 00's and me and my husband are visiting California. We're leaving L.A and driving "the 5" all the way to San Francisco. Now, I don't know what we were expecting, but I can tell you this experience did not end up anywhere near anything we had dreamed up in our east coast minds. I don't know if "the 5" has changed much in the last 20 years, but at the time it was a lot of nothing: Six Flags, some brown mountains, nothing but brown dirt and maybe mountains, aqueducts, signs for orchards, windmills, thousands upon thousands of cows, and then a pea soup restaurant called Pea Soup Anderson's. Now, if you're gonna be making this drive you're gonna get hungry and you're probably not gonna be craving pea soup, but that's all you're gonna get. So pea soup it is!

Now, in all of my 45 years, I've never felt more like I was in an episode of The Twilight Zone more than the day we made that drive. So, in the middle of nowhere, we drove up to a pea soup restaurant thinking, "what in the absolute world is going on?" I can remember inhaling dust while walking into the restaurant, everything was so brown and so dry, and when we walked inside I was taken aback. The inside of the restaurant was pea green too! Mind blown. Still is. I remember being totally tripped out. I know we ate the pea soup and some bread. I just can't remember the pea soup because everything else was so darn out of place that day. I'm thinking I must've liked it because I remember buying pea soup and eating it at work in the years that followed.

Fast forward 20 years and me and my husband still laugh about our ride down "the 5". Then I came across Ina Garten's recipe for Split Pea Soup with Crispy Kielbasa and I thought, "why the heck not?" It took me weeks to find a ham hock and the rest was easy peasy.

I have to say we were not overly impressed. Don't get me wrong, the soup is good and if you love split pea soup then you would love this recipe! The crispy kielbasa is really great and the soup is A LOT better the second day, but it's just not something that we crave or feel we need to eat on a regular basis. So, if split pea soup is your jam, then you'd probably love this recipe and a drive up "the 5". But if split pea soup is not your jam, then you might wanna drive up the 101 if you're ever in California, and skip this recipe.

 

Split Pea Soup with Crispy Kielbasa

Adapted from Modern Comfort Food

by Ina Garten

Serves 6

olive oil

2 cups chopped leeks, white and light green parts, spun dried (2 leeks)

1-1/2 cups chopped yellow onion (1 large)

2 cups 1/2" diced, scrubbed carrots (3 large)

1 tablespoon minced garlic (3 cloves)

1 pound dry green split peas

8 cups good chicken stock (preferable homemade)

1 smoked ham hock

8 fresh thyme sprigs, tied with kitchen twine

2 large fresh bay leaves

salt and pepper

12 ounces smoked kielbasa, halved lengthwise and sliced diagonally in 1/4" thick pieces

minced fresh parsley, for serving

Heat 1/4 cup olive oil in a large (11 to 12") pot or Dutch oven, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1-1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn't burn.

Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and puree. Return the puree to the pot, adding more chicken stock or water if the soup is too thick.

To serve, heat 2 tablespoons olive oil in a medium (10 to 11") saute pan over medium heat. Add the kielbasa and saute for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top.

Giada's California Turkey Chili w/ Quinoa and Pine Nut Pilaf

 

Fall break is a glorious invention. An entire week off in the beginning of October to enjoy the most beautiful and wonderful time of year. It is simply the best! We went to the zoo, we caught up on appointments, we played board games, we read books outside, we binge watched shows, and we slept in! 

We are closing a beautiful week spent outdoors with a rather rainy gloomy day, but I am ok with that because it is perfect weather for making chili, Giada's California Turkey Chili w/ Quinoa and Pine Nut Pilaf to be exact. This is a recipe I've been wanting to make for ages and I'm so happy to finally be getting around to it.

Now, 99% of our world makes absolutely ZERO sense right now and to illustrate that, we are going back to "in person" school this week right as our state suffers the most coronavirus cases it has ever had! What the what? Does anything make sense anymore? Well, I'll tell you what does make sense: chili. Chili always makes sense. Chili is perfect for meat eaters, vegetarians and vegans. Chili works for everyone. 

So as I mask up and head back to the germiest place known to man, I will pack this chili and take delight in something that does actually make sense. A delicious and healthy chili packed with creamy white beans and chunky bits of savory turkey packed in an extremely flavorful broth served over the most delicious quinoa and pine nut pilaf, which helps to give the chili great texture. 

Now, I will confess that I am partial to Giada's recipes. We usually almost always love them, but this chili is a step above the rest. It really is SO GOOD! If you're wanting to try your hand at a new chili recipe, this one is solid gold. I absolutely loved all the flavors from the poblanos, onions, celery, tomato paste, and spices. You can add garnishes if you like, but really and truly this chili doesn't need anything added to it. It is simply perfect the way it is! Five stars, Giada! 

California Turkey Chili w/ Quinoa and Pine Nut Pilaf

Adapted by Food Network

by Giada DeLaurentiis

Serves 4-6

For the Chili

2 tablespoons olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed,seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey 

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) brown sugar

1 teaspoon dried Mexican oregano, crushed

salt and black pepper, to taste

1/2 teaspoon ground cinnamon*

1/8 teaspoon ground cloves*

3 cups chicken broth

One 15-16 ounce can cannellini beans, rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe below

Assorted garnishes, such as chopped onion, shredded Cheddar, chopped tomatoes, and/or sour cream

Simplest Quinoa and Pine Nut Pilaf

1-1/4 cups whole grain quinoa 

1-3/4 cups chicken broth

salt and pepper, to taste

1/3 cup chopped fresh cilantro or parsley

1/3 cup pine nuts

*Notes: I omitted the cinnamon and cloves because I don't care for those flavors in chili.

For the Chili: Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste,chili powder, cumin, sugar, oregano, salt and pepper, cinnamon and cloves*. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

For the Quinoa Pilaf: Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain. Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered,for 10 minutes. Meanwhile, preheat the oven to 350F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet. Mix the parsley and pine nuts into the quinoa.

To Serve: Spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes, such as chopped radishes, pickled jalapeno, crumbled cheese, tortilla chips, and or pico de gallo. See list of garnishes above, as well.

Ina Garten's Cheesy Potato and Corn Chowder {Ready For Fall!}

Summer left us all at once. One day it was 90 degrees and the next day there was a chill in the air. Fall has definitely arrived! One of my first thoughts went to soup, potato soup.

I came across Ina Garten's Cheesy Corn Chowder, which is full of potatoes, fresh corn cut from the cob, onion, bacon, and half and half. All things I had on hand that needed using up. Don't you love it when a plan comes together like that? 

Now, by no means is this a healthy soup. Ina has you using bacon fat, oil, and butter. I went ahead and nixed the oil and butter because honestly the bacon fat was all I needed. Some people might think bacon fat is unhealthy. I tend to disagree. It's not something you want to eat every day, but it is natural and in moderation I believe it is perfectly fine. So bacon fat is the only fat I used here.

This soup is everything I wanted it to be. It was good on day one and absolutely delicious on day two. Overnight the potatoes thickened the chowder and everything became more flavorful. I love the comforting nature of potato soup and the corn adds a touch of freshness. The bacon...who can argue with the crunchy saltiness of bacon on top? This is a hug in a bowl and exactly what I needed.

 

Cheesy Potato and Corn Chowder

Adapted from Food Network

by Ina Garten

Serves 10-12

8 ounces bacon, chopped

1/4 cup good olive oil

6 cups chopped yellow onions (around 4 onions)

4 tablespoons butter*

1/2 cup flour

2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon ground turmeric

12 cups chicken stock

6 cups medium-diced potatoes, peeled

10 cups corn kernels, fresh (about 10 ears) or frozen 3 pounds

2 cups half and half

1/2 pound sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat (you may not need all this butter and fat), and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water and drain (I skipped this step and just added the corn to the soup for 3 minutes). Add the half and half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon and sliced green onions, if desired.

 

My Top Five Favorite Pasta Salads!

As far as I'm concerned, pasta makes the world go round.  I've posted more than my fair share of pasta recipes here at Stirring The Pot and I don't plan on stopping any time soon.

In fact, I've posted so many pasta recipes, I think it's about time to do a couple roundup posts sharing all of my top favorite recipes. So, in the next little while, there will definitely be a My Favorite Pasta Recipes and maybe even My Favorite Macaroni and Cheese Recipes.

For now, since it's a thousand degrees outside, let's focus on refreshing, light, and healthy pasta salads. I think my all-time favorite may surprise you (and give you a new recipe to add to your "to-do" list).

(click on any recipe title to be directed to the original post and recipe)

Ellie Krieger's Tuscan Lentil and Macaroni Salad

Ellie's Tuscan Lentil and Macaroni Salad is hands down my FAVORITE pasta salad on my blog! Does that surprise you? While I enjoy a more traditional pasta salad, like the one directly below, Ellie's Tuscan Lentil and Macaroni Salad centers around hearty lentils and whole-grain pasta, which is such a welcome change and makes for a very hearty and satisfying dish.  I adore the mustard vinaigrette, as well as the addition of artichokes, carrots, and tomatoes. This is a terrific recipe and one that I have made again and again. Perfect for packing in your lunch, taking to picnics, or making just because. If these ingredients appeal to you at all, then I highly recommend this recipe!

Curtis Stone's Orzo Salad with Basil Vinaigrette

If I'm craving a more traditional pasta salad, then Curtis Stone's Orzo Salad with Basil Vinaigrette is my typical go to. There are several chefs who have an orzo salad recipe that is similar to this and truth be told, you could probably use any of their recipes, but I am definitely vouching for this one! I love this pasta salad with a hefty, and I do mean hefty, dose of feta cheese. I also love to have this salad with some salmon served on the side!

Ruth Reichl's Peanut Sesame Noodles

I've made my share of sesame peanut noodles and I've got to say, Ruth Reichl's recipe is the silkiest and creamiest version around! I made my version very simple here, mostly because I wasn't in the mood for any interference (read extra ingredients getting in the way of the noodles), however I will tell you that these noodles are worthy of entertaining. I think you could grace the top of these noodles much like a Cobb Salad, with bits of chicken, veggies, seeds, herbs, etc and really make a show piece that people would go crazy for! This is THE peanut sesame noodle recipe!

Hugh Fearnely Whittingstall's Herby, Peanutty, Noodly Salad

Hugh's Herby, Peanutty, Noodly Salad wins the award for the most veggie-centric pasta salad! If you're looking for a pasta salad that is light, refreshing, and crisp...look no further. The crunch from the veggies and the peanuts in this recipe is addictive and the zingy lime vinaigrette is ultimately refreshing, making this salad perfect for even the hottest of days! 

Donna Hay's Goat Cheese, Lemon & Pea Pasta Salad

There's just something about pasta shells, isn't there? I love how the peas and little bits of cheese get stuck inside the shells. This is a delightful spring pasta salad that is lemony and light!

Soup, Salad, and Sammie Sundays@ Kahakai Kitchen

Those are my favorite pasta salad recipes. What are some of yours?

Lentil, Sausage, and Brown Rice Stew

"House to myself. Quiet music playing. Chop. Slice. Sizzle

Stir. Nothing but my senses. I am at peace."

I love a quiet kitchen. Gives me time to think while I do some of my favorite things: chop, slice, stir. The sound of onions sizzling in the pan, and the aroma that follows shortly thereafter, hold the promise of good things to come.

Kitchen therapy is the best kind of therapy. Crafting something with my own two hands. It doesn't get any better than that.

This stew lends itself perfectly to kitchen therapy as I sliced, chopped, stirred, and smelled my way to happiness. Not to mention, I was even more satisfied at the chance to use up an abundance of brown rice and lentils I found languishing about in my pantry. I always feel quite accomplished when I use up all the bits and bobs laying about.

This is a soul-soothing wintry stew that comes together with humble ingredients and love. I'm convinced it holds the power to heal whatever ails you.

Ruth says, "In cold weather when we ponder what dish will provide comfort all weekend long, we decide with remarkable frequency to make this stew. The beauty of using brown rice is that it keeps its texture during the long cooking time (white rice becomes too soft). Adding about a pound of smoked sausage makes a great dish even better. For a vegetarian meal, use vegetable stock in place of the chicken stock"

Lentil, Sausage Brown Rice Stew

Adapted The Gourmet Cookbook

by Ruth Reichl

Serves 6-8

1 (28-ounce to 32-ounce) can whole tomatoes in juice

5 cups chicken stock 

3 cups water

1-1/2 cups lentils picked over and rinsed

 1 cup brown rice

3 carrots, halved lengthwise and cut crosswise into 1/4" wide pieces 

1 onion, chopped

1 celery rib, chopped

3 garlic cloves, minced

1 teaspoon chopped fresh thyme

1 bay leaf

1/3 - 1/2 cup minced fresh cilantro or flat-leaf parsley (to taste)

2 tablespoons cider vinegar, or to taste

salt and black pepper, to taste

 Combine tomatoes, with their juice, stock, water, lentils, rice, carrots, onion, celery, garlic, thyme, and bay leaf in a 6-quart heavy pot and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until lentils and rice are tender, 45 to 55 minutes.

Stir in cilantro, vinegar, salt, and pepper and discard bay leaf. Stew will be thick, and it will continue to thicken as it stands; if desired, thin with additional hot chicken broth or water before serving.

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