I had some leftover pearl barley and wanted to make something with it. I found a Mushroom Risotto recipe from the YouTuber, The Domestic Geek, that looked easy and perfect.
In general, it was very delicious and filling but I ended up cooking it for about 15 more minutes than the recipe called for. (I was waiting for more of the liquid to absorb) I also used vegetable broth because I could not find mushroom broth, but I bet the mushroom broth tastes better.
I pasted the recipe below for convenience.
- 2 cups mushrooms, chopped
- 2 cups leeks, chopped
- 2 garlic cloves, minced
- 2 tsp thyme
- 1 cup pearl barley
- 1/2 cup white wine (optional)
- 4 cups mushroom or vegetable broth
- 1/2 cup grated parmesan
- 2 tbsp parsley
- Salt & pepper
- In a large saucepan, heat oil over medium-high heat.
- Add leeks and mushrooms. Cook until leeks have softened and the mushrooms begin to brown.
- Add garlic, thyme and barley. Cook for about 1 minute, until fragrant.
- Add white wine to deglaze the pan. (Skip if not using)
- Add broth and stir.
- Cover saucepan and simmer for 30-45 minutes, or until barley is cooked through and most of the liquid is absorbed.
- Add parmesan and parsley and mix well. Season with salt and pepper to taste.
I recently obtained a waffle iron and of course, the first thing I wanted to do was find a solid waffle recipe! Luckily, I found this easy recipe from Martha Stewart. I would trust pretty much any recipe from Martha Stewart because her stuff is always amazing! It was much easier than most of the other recipes I was looking at, too, and I tend to have most of the ingredients on hand on a normal day.
The waffles turned out really well! They are thin, crispy waffles instead of fluffy, Belgian-like waffles. However, they have a great flavor and are not overly sweet. The batter seems thin when you first make it, but the waffles turned out perfect in the end. Two thumbs up!
I’ve pasted the recipe below for convenience. We served them with maple syrup and strawberry jam.
- 1 cup all purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 2 large eggs
- 4 tbsp butter, melted
- Prepare your waffle iron according to its instructions.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- In a small bowl, whisk together the milk and eggs.
- Gently whisk the milk and eggs into the flour mixture until combined. Do not overmix.
- Gently whisk in the butter.
- If desired, spray your waffle iron with cooking spray. Cook waffles according to waffle iron instruction. (Typically 2-3 minutes, until deep brown and crisp)
I wanted to try out more “spiralized” vegetable recipes so I went to the Inspiralized website to research. They had a surprising variety of recipes but the most common zucchini recipes were “pasta” ones with tomato sauce. This one with goat cheese and asparagus seemed interesting, so I gave it try.
In the end, we liked it; the goat cheese gave it a nice flavor and the asparagus was a nice touch. However, shaving asparagus was really hard, so I think next time I would just cut bigger asparagus chunks. Also, the can of diced tomatoes I bought didn’t have that much juice, so my sauce was not as liquid and more chunky than I wanted. (However, the moisture from the zucchini helped a little) If you’re sauce is already thinner, you may want to remove moisture from the zucchini before cooking.
Since the meal was low calorie, I bought a fresh loaf of bread to make some garlic bread on the side. I posted the recipe below for convenience.
- 1 tbsp extra virgin olive oil
- 1-2 cloves of garlic, minced
- 1/3 cup red onions, diced
- 14oz can diced tomatoes with juices
- salt and pepper
- 5 large asparagus spears
- 2 medium zucchinis
- 1 tbsp basil, chopped
- 2 oz goat cheese
- red pepper flakes, to garnish
- Heat olive oil in a medium skillet over medium heat.
- Add garlic and onions. Cook for 2-3 minutes, until the onions become translucent.
- Add tomatoes and season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- While the sauce cooks, shave the asparagus and and spiralize the zucchini. You can choose to include the asparagus tips or not.
- Once the sauce is done, cook the zucchini and asparagus in a separate skillet for 2-3 minutes, until al dente.
- Add basil to the tomato sauce and stir for 1 minute.
- Remove sauce from heat and stir in goat cheese.
- Add the noodles to the pan with the sauce and toss.
- Serve and top with goat cheese, basil and red pepper flakes to garnish.
I’m a big sucker for “one pot” recipes that are super simple, but sometimes they don’t always turn out well. I already make this One Pan Pasta with tomatoes that is pretty decent and great in a pinch, but it’s not the most flavorful dish. However, I found this amazing one pot recipe from Damn Delicious and it was everything I wanted in a quick recipe. It was super easy, super quick and very flavorful. My fiance and I gobbled it up and wanted more. I highly recommend trying it out if you love creamy pasta and want to make it quickly and easily!
We used a bit more cheese because my fiance loved it and since I didn’t have any fresh parsley, I just added a small amount of Italian seasoning to the sauce as it was cooking. It still turned out really great.
Click here for the full recipe. I’ve also pasted it below for convenience.
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups chicken broth (I used reduced sodium broth)
- 1 cup milk (I used 1% milk)
- 2 tbsp unsalted butter
- 8 oz fettuccine (I used De Cecco)
- salt and pepper to taste
- 1/4 cup grated parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
- Heat olive oil in a large, heavy bottomed pan over medium-high heat.
- Add garlic and cook, stirring frequently, for 1-2 minutes.
- Stir in chicken broth, milk, butter and fettuccine. Season with salt and pepper.
- Bring to a boil. Reduce heat and simmer, stirring occasionally, for about 18-20 minutes, or until pasta is cooked.
- Stir in parmesan cheese. If the sauce it too thick, add more milk until you reach your desired consistency.
- Garnish with parsley and serve.
Recently we had some leftover butternut squash (after a failed experiment to spiralize it) and wanted to cook it easily and quickly on a weeknight. I also got my hands on a bunch of kale, something I don’t usually cook with. I found a recipe that quickly sauteed the squash over some store-bought ravioli, and decided to throw the kale in for some extra nutrients and taste. It actually turned out to be a very satisfying meal and we’ll definitely add it to our meal rotation.
You could easily replace the ravioli with whatever you want, like tortellini or any kind of pasta. The cheese adds a nice finish to the meal overall.
I adapted this recipe from this Woman’s Day recipe.
- 1 package ravioli (I used Buitoni four-cheese ravioli)
- 2 tbsp olive oil
- 1/2 medium butternut squash
- 1 bunch of kale (about 2 cups)
- 2 cloves garlic
- 1 tbsp thyme (fresh or dried)
- 1/4 cup parmesan cheeze, grated
- salt and pepper
- Cook ravioli according to package instructions.
- Heat oil in a skillet over medium heat.
- Add squash and kale. Season with salt and pepper for taste.
- Cook covered for 8 minutes, stirring occasionally.
- Add garlic and thyme. Cook uncovered for a few minutes, until squash is tender and browned.
- Serve ravioli topped with the vegetables and parmesan cheese.
I’ve been so busy lately that I haven’t had time to cook as much as I want to. Because I’m busy, I get excited when I find a recipe that’s so easy to prepare, it seems just as convenient as take out. This recipe was found on The Kitchn and it was very easy and quick, plus only involved one pan! (My favorite kind of recipe) It also seemed healthy-ish with the addition of spinach and sweet potato. The recipe says it serves 4 people but I’ll admit, my fiance and I ate the entire thing between the two of us. (Whoops)
I’ve posted the recipe below for convenience but you can find the whole recipe here.
- 1 tbsp olive oil
- 1 large sweet potato, peeled & cut into 1-inch cubes
- 1 tbsp minced rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup chicken or vegetable broth
- 5 oz baby spinach, torn into bite-sized pieces
- 1/2 cup half-and-half
- 12 oz bag of frozen tortellini
- Heat olive oil in a skillet over medium heat.
- Stir in sweet potato, rosemary, salt and pepper.
- Cover and stir occasionally for 5 minutes, until the sweet potato begins to soften.
- Uncover the skillet and add the broth, scraping off any browned bits from the skillet.
- Add the spinach in small handfuls, stirring until they are wilted.
- Stir in the half-and-half.
- Cover and bring the mixture to a simmer.
- Uncover and stir in the tortellini.
- Cook for 10-15 minutes, stirring frequently, until the tortellini are plump and cooked through.
YouTube loves to suggest all kinds of videos for me and recently they suggested this cooking video from Laura Vitale:
It’s a recipe for Pesto Trepanese, which is like a pesto sauce mixed with tomatoes. Her version also uses almonds instead of the usual pine nuts. Since the only pesto recipe in my repertoire uses cream and is pretty unhealthy, I thought I’d give this a try. Plus, tomatoes with pasta is just perfection.
I’m happy to say it was pretty delicious! And super easy and quick to make, too. The sauce itself has a tendency to settle, so I’d recommend stirring really well before serving. (I think she says in the video that it’s better the longer you let the sauce soak into the pasta) It has a really nice nutty flavor, especially with whole wheat pasta.
I pasted the recipe below for convenience but you can also check our the recipe on Laura Vitale’s website.
- 1/2 lb tomatoes, plum or cherry
- 2 cups fresh basil
- 1/4 cup almonds
- 2 cloves garlic
- Salt & pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup grated parmesan cheese
- 1 box whole wheat linguine
- Prepare pasta according to box instructions.
- In a food processor, add tomatoes, basil, almonds, garlic, salt and pepper. Pulse a few times to blend.
- Add olive oil and continue pulsing until desired consistency.
- Add the sauce to a bowl and mix in the grated parmesan cheese.
- Toss with pasta and serve.