We are big pasta eaters. I would like to eat less but with the kids and all their activities sometimes it’s the easy way out when I haven’t preplanned our weekly menu or we don’t get home from Musical Theater class until 7:30 at night. (They are teaching my daughter songs from the movie Hairspray…I’m so excited!)
The quickest pasta recipe I have is for Aglio E Olio which is Garlic and Oil. I alway’s have these ingredients on hand. If I don’t then I deem it impossible to make anything for dinner and we get Thai take out that night. I use garlic, oil and red pepper flakes in almost everything I make.
What was fun when making my lastest Aglio E Olio dinner is that I used Elephant Garlic. Have you ever seen the cloves of Elephant Garlic? They are humungous! The clove pictured above would easily equal 6 regular sized garlic cloves. I had to quarter the clove before thinly slicing it. I used another clove last night for a different dinner and could actually small dice it like an onion! Crazy!
I hope you enjoy my recipe!
Spaghetti Aglio E Olio
- 1 pound spaghetti
- 1/4 cup olive oil
- 6-8 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes
- 1/4 cup fresh basil, thinly sliced
- Salt and Pepper to taste
- lemon zest (optional)
- Cook spaghetti according to the directions on the package.
- Heat the oil in a large saute pan over medium heat and add the garlic. Stir semi-constantly making sure not to burn the garlic. Cook for 3 minutes and then add the red pepper flakes.
- Lower the heat to a lowest flame and cook for 10 minutes, stirring occasionally, until the garlic is soft and slightly browned.
- Add the cooked pasta to the saute pan and combine with the oil and garlic.
- Stir in the basil and season with salt and pepper.
- Transfer to a serving dish and zest a lemon over the top.
- Serve immediately!
- I sometimes like to sprinkle some Nutritional Yeast on top to give the dish a cheesy element. My kids always add the Nooch to theirs!
good good things http://good-good-things.com/
I love Falafel and I love Curly Fries. Did I love this version of the two? EHH. It filled the void and I’d eat it again if I was at the same restaurant since there weren’t many options for me. Homemade is always better!
Homemade Pad See Ew. This was the reverse of above. It was good…kinda EHH. Its much better to just order this at a restaurant. I’m not giving up though and will figure out a perfect homemade version of my favorite Thai dish. Especially since I can get pad see ew noodles at Whole Foods now.
My take on Cashew Chicken that you can order at Chinese Restaurants. I loved how this came out. I’m still missing my recipe notebook. EEP! It’s terrible not being able to find it. I have so many recipes in there that I want to share and some that need to be worked on. Hopefully it will show up soon. I have a sneaky suspicion it’s in my daughters bedroom!
I received a review copy of Everyday Vegan Eats by Zsu Dever and am finally cooking from it this week. For dinner tonight I made the Meatless Pies in Buttermilk Herb Biscuits. They were fantastic! Stuffed with seitan and broccoli in a nice white gravy. I served them with some garlicky sauteed kale and some rice and beans we had leftover from last night. I’ll talk more about them in my review of the book next week.
Not pictured: a piece of chocolate and a Starbucks coffee from earlier in the day after my almond milk issues with breakfast.
One thing I always regret at the end of summer is the lack of salads I’ve eaten. I love salads. I just don’t eat them. I buy the greens and my husband eats the greens sans anything else besides oil and balsamic vinegar. I want/need my salads to be more then just oil and vinegar. I need veggies, nuts, proteins, etc. I want it to be a full meal. So I made myself one today.
This is a 3 Greens Caesar Salad. I have mixed baby greens, raw kale and romaine lettuce in there. For the veggies I shredded 1/2 a carrot, snapped some string beans in half, sliced some scallions and quartered a small tomato. Other additions included capers and kalamata olives. I mixed it all together with a quickly thrown together Caesar type of dressing. Eating a salad with a mayo based dressing isn’t the healthiest option but I had a terrible day and evening yesterday with a bad allergy attack and a migraine. I needed the creamy comfort!
If I had more forethought into making this salad I would have loved to have added homemade tempeh croutons to it as well as some slightly toasted sunflower seeds. I’m looking forward to making this salad again with other options. I’m eating it as I’m typing this post out and it’s fabulous!
See you later with my final post of the day!
Last Wednesday I posted 3 times throughout the day for What I Ate (That) Wednesday. It was fun and a bit challenging. I’ll admit to eating better that day then I do most days. :) I’ll be doing the same today with 2-3 posts.
I of course tried to start my day off with my Cold Brew Coffee. Unfortunately I bought a new container of Almond Milk yesterday and found it open this morning. No one remembers opening it! I felt like I might have so I used it anyway in my Iced Coffee but the first small sip tasted so weird I had to dump the whole thing. So I’ll be off to Starbucks in a bit. I have a free drink waiting there for me on my gold card.
We had a midweek treat for breakfast today. I picked us up some bagels at Fairway yesterday. My 3 family members ate theirs with EB and Nooch. I had mine with EB, Nooch, Upton’s Naturals Seitan Bacon and Sliced Tomato. It was delicious and I’m ready for the rest of the day now.
Now I’m off to get that coffee!
See you later this afternoon!