Tag Archives: pasta

Souperbowl Sunday

8 Feb

I don’t really care for football.  I don’t really care for pizza, and I especially don’t care for wings.  So, I made yesterday into a Souperbowl Sunday!

This is one of the most simple recipes ever, as minestrone is a forgiving soup.  Add whatever, season with whatever, and then eat a big bowl and smile.

Here are the specifics for this particular bowl of soup:

Two large carrots, chopped

One stalk of celery, sliced thickly

Two or Three cloves of garlic, minced

A half cup of frozen green beans

A half cup of frozen onions

Three and a half cups of water

Two vegetable bouillon cubes

Twenty-eight ounce can of crushed tomatoes

Three-quarters of a teaspoon dried basil

One tablespoon dried parsley

A pinch of rosemary

Add all of that to a soup pot, and bring it to a boil.  Cover, and simmer on low heat for about 15 minutes.  Then add:

Three small zucchini, cubed

Fifteen ounce can of kidney beans, drained

A half cup whole wheat elbow macaroni

Bring it back to a boil, cover and simmer for about 10 minutes, until the macaroni is cooked.

I got six big servings out of this pot of soup.  A little cheese or nutritional yeast would go well with this as well.

Pizza and wings?  What pizza and wings?

Chickpea and Big Shell Soup

13 Aug

So Jennifer told me about this recipe, and I decided I would make it. The batch it made was huuuge and I ate off it for a week, and I even gave a bunch to my roommates. The recipe is, like, stolen and scanned from somewhere else but I won’t tell anybody if you don’t. Shhh.

Ingredients!

4 tablespoons olive oil

1 onion, minced

2 carrots, minced

2 celery stalks, finely chopped

14-oz. can chickpeas

7-oz. can cannelini beans

2/3 cup pureed tomatoes

1/2 cup water

1 1/2 quarts vegetable stock

1 sprig of fresh rosemary

2 cups shells

salt and black pepper

Directions!

Heat your oil and then cook your veggies for 5-7 minutes. Then, add your chickpeas and cannellini and cook for 5 minutes. Then stir in the water and tomatoes and cook for 2-3 minutes.

These directions seem way too specific but I guess that’s how you do it if you’re writing recipes for a magazine.

Okay, so then add your stock, rosemary, salt, and pepper, and bring the whole kettle to a boil. Lower the heat to simmering and cover the pot and let it cook for, like, an hour. I went and watched a couple episodes of Avatar while this was going on.

So after the hour’s up, add the pasta and bring it back to a boil. Lower heat again and simmer for however long it takes to make the shells soft. Then you’re done!

-Bret

Pasta with Vodka Tomato Sauce

15 May

I like booze so much that when I’m not drinking it, I want to be eating it.

Just kidding. Booze is great, though.

I really, really like pasta with vodka sauce. In most cases it is very fattening. Which is fine, but not good for everyday eatings. So I decided to make my own.

Ingredients!

6 oz. pasta (I used wheat pasta because that’s what I eat)

salt

1/2 Tbsp. olive oil

1/4 cup chopped onion

2 minced garlic cloves

a hearty shake of crushed red pepper flakes

a few fresh basil leaves

3 Tbsp. vodka (which is 1 1/2 oz, which is a jigger! jigger what?!)

14 oz. can of whole tomatoes, drained and diced

1/4 – 1/3 cup unsweetened non-dairy milk (I used almond, and closer to a 1/4 cup)

Directions!

Cook the pasta in salted water, and set aside. While it’s cooking, heat the olive oil in a saucepan or skillet. Cook the onion and garlic until soft. Add in the basil, pepper flakes and vodka. Cook for a couple of minutes. Add in the diced up tomatoes and bring to a simmer. Turn the heat down to low, cover the pan, and let it simmer for 15 minutes. Turn off the heat and stir in the milk. Season with salt and pepper. Mix the pasta with the sauce and serve!

It makes about three pretty huge servings.

So it makes a light and garlicy and spicy sauce. I had some asparagus and grape tomatoes hanging around, so I sauteed those and added them to the sauce. It’s not your regular indulgent vodka sauce, but it was pretty darn good. And looks pretty, too. The asparagus makes it look like Spring.

If you want it creamier, soy cream might work. I mean, as long as you don’t use the French vanilla stuff.

I’m submitting this post to the Presto Pasta Night roundup for this week!  There’s always yummy foods to look at there.

– Ellen

Pasta, Sauce, and Tofu Salad

9 May

Lydia was skeptical when I told her that raw tofu was edible. I managed to talk her into putting it into a cold salad with some tomatoes and snap peas and carrots, though the ultimate tasty of the salad came from Lydia’s dressing/marinade that she made. It had lemon juice, soy sauce, apple cider vinegar, orange juice, and some sugar in it, and it was the best. She gave me the measurements which were like:

1 teaspoon lemon juice

1 teaspoon vinegar

1 teaspoon orange juice

2 teaspoons sugar

2 tablespoons soy sauce

I think. Then she marinaded the tofu in it. Good.

Oh and the pasta sauce was some tomatoes and some leftover pasta sauce and some peppers and garlic. And get this – almond butter. When Lydia and Brenna cook I get scared. It turned out tasty though. Their ways of cooking are just totally alien and strange to me. Every time I watch them cook my sanity fractures just a little.

But it’s always tasty.

-Bret

Aladdin’s Pignolia

5 May

So Friday night Brenna had a hankering for Aladdin’s and I had a hankering for pignolia. I haven’t had it in a long time but it’s this really tasty pasta that involves goat cheese, mushrooms, and pine nuts. It tends to be really, really salty though. I got it this time with lemon-pepper linguine and it was really good. The mushrooms are my favorite part of it. They’re marinaded in something and it makes them all full of yum. The cheese and the salt ended up doing me in, though, and made me a little sick but that’s because I don’t know when to stop eating. I ate the whole plate. Bad move, Bretster. Next time I need to show a litle restraint.

Oh and then we were waiting to pay for our check and apparently our server left and we sat there and sat there and sat there and then had to grab somebody. Oh! And we went on Slope Day which meant we were the only ones there who weren’t totally hammered. And then two guys in banana outfits walked by the window. Slope Day, in case you didn’t know which you probably didn’t, is Cornell’s pseudo-holiday where all the college students get totally hammered. On the drive there I saw two incredibly drunk guys carrying each other around. I was like, “What the eff? It’s like 5PM.” Then I remembered. “Oh. Slope Day.”

We didn’t see anybody puke anywhere but there were absurd conversations going around us. Most of them were, “Jason was SO TRASHED,” stories. One girl was talking about how weird it was that her friend wouldn’t have sex with boys, and at another table a girl’s cell phone kept ringing and she’d answer it and say loudly, several times, “I’m at ALADDIN’S.”

The end.

-Bret

Chickpea Pantry Pasta

23 Apr

Holy wow this recipe. A co-worker of mine gave it to me a long time back, and ever since then I don’t think a month passes that I don’t make it at least once. It’s my stand by. Got some pasta hanging out collecting dust? Love chick peas? Desirous of tasty? I recommend!

Ingredients!

2 teaspoons salt

4 tablespoons olive oil

1 lb. linguine (though I’ve used all kinds of pasta for this)

1 15. oz can chickpeas

1/4 teaspoon red pepper flakes

1/4 cup red wine

chopped green onion

chopped tomato

Directions!

Okay, take a pasta boiling pot and put enough water in there for a pound of pasta. Add the two teaspoons of salt. You can also add the water out of the can of chickpeas. I like to do that. Now put it on high heat to get it to boil and when it boils add in the linguine. You may want to break the linguine in half when you do that.

While that’s going dump the olive oil into a pan. Heat that too over about medium high heat. When the olive oil starts to get shimmery add the red pepper flakes and the chickpeas. Sizzle sizzle. Let them cook until the chickpeas are nice and browned up. Once that happens, add in 1/3 cup of the pasta water (I hope you haven’t dumped it yet!) and the red wine.

Oh! This is the ultimate recipe to make with someone you like a bunch. You can go out to get the ingredients together but also go out and find a nice red wine. Before you even start cooking uncork it and pour yourselves a glass. Talk about the wine and whether you like it and the flavors and whatnot. Seriously, this is the ultimate nice social cooking recipe.

Anyways, leave the chickpeas alone and let it cook down. Your pasta’s probably done by now. Dump it into a colander and then put it back in your pasta pot. When the chickpea fluid has cooked down to a nice oily base, dump everything in with the pasta and toss it. Now serve! This serves about 6 I’d say. Sprinkle the green onions and tomato on top. Oh and add red pepper flakes to taste. That’s good too!

Here’s a warning, though. The chickpeas are wily. Eating this with a fork can be troublesome and is a learned skill. When you serve it a lot of the chickpeas go to the bottom so you might need a fork and a spoon for serving. I like to use tongs and a spoon. But it’s worth the trouble.

Vegetarian note: This might be a recipe for one those hard Italian cheeses to be grated onto it at the end, but I have found it to be totally satisfying without. Your call!

-Bret