Taking a Little Help for a Quick Dinner

Before I get into last night's tasty dinner, let me quickly recap my race this past Saturday, the Pre-Father's Day 5k. It was another really nice morning for a race; fairly cool and a little overcast. I was planning on running the race with just my dad, but at the last minute, my husband Mark decided to run too. My not-so-secret goal is to one day have my whole family participate in a race, whether doing the run or the walk that often happens concurrently. Anyway, the course was nice and flat with lots of shade, but regardless of that, I still felt pretty rough the whole time. I guess it was because I was running at a fast pace for me. I finished in 23:16, a new PR! Mark and my dad both finished in under 27 minutes for their first ever 5k, which is better than I can say about my first race. I have heard rumors that the course is about .1 miles short, but I really don't know. I guess I will get a gauge of that when I run my next 5k. Another bonus about this race was the abundance of raffle prizes that were given away. There must have been at least 30 gift cards. Now I never win anything, but somehow I won a gift card to Spellbinders, a local surf shop. Mark and my dad won too, a Dunkin Donuts gift card and a free oil change. Speaking of running, the Jersey Shore Running Club Summer Series begins tomorrow. It's a series of six 5k races on Thursday evenings throughout June and July. The cost is minimal, and it will be a great way to meet club members, since I finally went ahead and joined JSRC. And last but not least, I am running the George Sheehan Classic 5 mile race on Saturday. I have a bone to pick with this hilly course since I ran it so slow last year.

On to the food! Now normally, I am not one to buy pre-made stuff. In fact, the only things typically in my freezer are frozen fruits, out of season frozen veggies, coconut milk ice cream, and ice packs. But, on my last shopping trip to Whole Foods, the prepared raviolis caught my eye. There were multiple varieties, all of which sounded tasty, and each box had 2 servings, which was perfect. Best of all, there were no funky ingredients that I couldn't pronounce. I settled on a package of broccoli rabe mozzarella raviolis. They were a tad pricey, but certainly not prohibitively, and I figured they would come in handy on a night where I was short on ideas but still wanted a filling meal. Last night turned out to be that night. While the pasta water came to a boil and the raviolis cooked, I put together a quick, rustic marinara sauce. Just some olive oil, onion, garlic, red pepper flake, and canned crushed tomatoes brought to a boil and simmered for a few minutes. I added seasoning and some of the oregano that is growing like crazy in my garden for extra fresh flavor. I also threw together a salad of romaine, carrot, and radish with a simple shallot vinaigrette. When the raviolis were done, I divided them between two plates and topped them generously with the marinara sauce. The verdict? Good and convenient. Not the best ravioli I've ever had, but for being frozen, they were pretty tasty. I wish there was more pronounced broccoli rabe flavor; perhaps the sauce was a little too much for it to come through. Would I buy these raviolis again? Probably. I'd like to try another flavor. Like I said, these are good in a pinch, and you can get creative with sauces to top them. Marinara, something red pepper based, maybe a creamy garlic sauce. I wouldn't call myself a frozen food convert, but it is nice to know there are products out there that I can feel good about keeping around for convenience's sake.

Something Soft for Dinner

This evening after work I had an appointment for my twice yearly dentist appointment. I love the way my teeth feel after a good thorough cleaning, but wow, are my teeth sore when it's all done. With this in mind, I planned a soft, easy to chew dinner for tonight. Pasta was an easy choice. Using some mushrooms I bought last weekend and a few standard pantry items, I was able to whip up a fast, delicious, and most importantly, soft, dinner. I served this with a raw salad with stone ground mustard vinaigrette, but I really should have skipped the carrots.

Rotini with Mushrooms an Artichokes
-1 lb. rotini, cooked and drained
-olive oil
-4 cloves garlic, minced
-pinch crushed red pepper flake
-1/2 tsp dried basil
-10 oz. cremini mushrooms, sliced
-1 15 oz. can artichoke hearts, rinsed and quartered
-salt and pepper
-3/4 cup white wine
-1 tbsp Earth Balance
-juice from half a lemon
-3 tbsp parsley, chopped

-Coat the bottom of a large pan with olive oil and put over medium heat. Add the garlic and cook, stirring, for 3-4 minutes.
-Add the red pepper flake and basil and cook for another 1-2 minutes, until garlic is just barely starting to brown.
-Add the mushrooms to the pan and cook for 5-6 minutes, until softened.
-Add the artichoke hearts and cook for another 3-4 minutes. Season with salt and pepper.
-Add the wine to the pan to deglaze. Cook for 7-8 minutes to let the flavors combine. Add a little pasta water if needed.
-Just before you are finished cooking, add the Earth Balance and stir until melted.
-Toss the cooked pasta with the mushroom and artichoke mixture, lemon juice, and parsley. Serve immediately.

Lots of Snow Means Lots of Cooking

Hi all! In my neck of the woods we've received another decent snowstorm! Over the course of last night and this morning we got about a foot of snow. One way I tend to pass the time when it's snowy and I'm in the house for most of the day is by trying out new recipes. Today, I tried two - dinner and dessert.

For dinner I made a recipe I've had my eye on for a little while now. I found it over on one of my favorite blogs, No Meat Athlete. You can find the recipe in this post. Mac n' Chard made a really tasty and filling dinner tonight. Similar to the last pasta dish I made, this sauce includes ground nuts; it also incorporates cooked veggies and spices. Another plus is that this dish has a whole bunch of vitamin-rich chard in it. Obviously, this meal tasted nothing like your traditional mac n' cheese, but that's okay. It was really delicious in it's own right, and is a great new way to enjoy pasta. Especially on a cold snowy night, this really hits the comfort food spot.

Prior to making dinner, I put together some dessert. I made my first attempt at Rice Pudding. When I was looking through recipes for this, I couldn't find any that sounded "right" to me. They all seemed overly complicated. So I said to myself, why not just make a sweet risotto? And that's what I did. This came out really creamy and yummy, and according to Mark, it was pretty close to the real thing. I'm glad this recipe made 4 portions so I can enjoy it again tomorrow.

Rice Pudding
-3 cups plain rice milk
-3 cups vanilla almond milk
-1 tbsp Earth Balance
-1 cup arborio rice
-1/2 cup plus 2 tbsp sugar
-1/4 tsp cinnamon, plus more for sprinkling
-1/2 tsp vanilla

-Combine the rice and almond milk in a small pot and warm over medium low heat.
-In a large pot, add the Earth Balance and put the heat on medium. Once it is melted, add the rice and stir to coat.
-Add a ladleful of milk to the rice in the large pot. The milk should just bubble, not too fast. Stir the rice and milk mixture very often. Once the milk is absorbed, add another ladleful. You will repeat this process until the rice is cooked and tender and you are out of milk. This should take around 30-40 minutes, but the important thing is that the rice is cooked; don't worry too much about sticking to a particular time.
-Approximately halfway through cooking, add the sugar and cinnamon and stir well.
-With your last ladleful of milk, add the vanilla and stir well.
-Once the rice pudding is done, spread it into a shallow dish to come to room temperature.
-Once cooled, scoop the rice pudding into individual dishes and top with a dash of cinnamon. Chill in the refrigerator for at least 2 hours before serving.

Walnut Mushroom Pasta

I was never a fan of cream based sauces in the past, mostly because dairy and I were never the best of friends. But I also didn't like the heaviness that it lent to a sauce. However, I do like the smooth, rich texture of these kinds of sauces. When I was looking for inspiration on how to use mushrooms and pasta together, I came across a recipe that incorporated a walnut sauce. What better way to get a creamy, rich texture than with nuts? The walnuts have a mellow flavor that didn't overpower the delicious flavor of the cremini mushrooms in the dish; they added a really earthy element. Also, the fat in this dish is healthy and not full of cholesterol and saturated fat. Best of all, this is an easy and quick dinner to whip up on a weeknight, with plenty of time to chop up veggies for a salad.

Walnut Mushroom Pasta
-3/4 cup walnuts
-3/4 cup vegetable stock
-2 tbsp olive oil
-1 onion, sliced
-4 cloves garlic, minced
-1 tsp dried thyme
-10 ounces cremini mushrooms, sliced
-2 tbsp water
-1/4 cup parsley, chopped
-salt and pepper
-1 lb linguine

-In a blender, puree the walnuts and vegetable stock until smooth. Set aside.
-Heat the olive oil in a pan over medium heat and add the onion slices. Cook until softened, about 5-6 minutes.
-Add the garlic, thyme, and mushrooms. Season with salt and pepper. Cook until the garlic is fragrant and the mushrooms start to soften, about 3-4 minutes.
-Reduce the heat to medium-low, add the water, stir, and cover. Continue to cook for another 10 minutes.
-In the meantime, cook and drain the pasta.
-Add the prepared walnut sauce and the parsley to the mushrooms and cook, stirring, for another 3 minutes.
-Toss the pasta with the walnut mushroom sauce to coat, and serve immediately.

Hearty Pasta from your Pantry

Ever notice how it feels like there is just not enough time in the day during the holiday season? I know I do. I am happy to report that I am just about done with shopping, but I have grocery shopping to do, TONS of baking to do, a holiday party, and some family get-togethers from now through this weekend. Anyway, it's times like this when a stocked pantry comes in really handy. Pasta of a few different shapes and sizes is always in my house.
Combined with other pantry staples like canned tomatoes, dried herbs, and beans (and served with a crunchy salad, of course) you have a meal. It's important to be nourished when you are super busy, and there isn't a much more comforting thing than a big pot of marinara sauce on the stove.

Rigatoni with Marinara and Cannellini Beans
-1 lb rigatoni
-olive oil
-1 onion, small diced
-6 cloves garlic, minced
-2 tsp crushed red pepper
-1 tbsp tomato paste
-1 28 oz can crushed tomatoes (I'm loving the Jersey Fresh brand! These come from 6 New Jersey farms and are processed in NJ as well)
-1 8 oz can tomato sauce
-salt and pepper
-1 tsp dried thyme
-1 tbsp dried basil
-1/2 tsp dried oregano
-1 15 oz can cannellini beans, rinsed and drained
-2 tbsp parsley, chopped

-Put a large pot over medium heat and coat with olive oil. Add the onion and cook for about 5 minutes, until it starts getting tender.
-Add the garlic and crushed red pepper to the pot. Cook for 2-3 minutes until the garlic is fragrant.
-Add the tomato paste to the pot and cook, stirring, for a minute. Add the crushed tomatoes and the tomato sauce and stir to combine.
-Season the sauce with salt and pepper and add the dried herbs.
-Cook over medium-low for about 20 minutes, stirring occasionally. About halfway through the cooking, add the beans to the sauce.
-While the sauce cooks, cook the pasta in well salted water until al dente.
-Drain the pasta and add to the sauce, along with the parsley. Stir gently to coat completely, then serve with a salad.