Fusilli with Arugula, Cherry Tomatoes and Goat Cheese

This was really good and fast. I grilled two chicken breasts seasoned with lemon pepper, oregano and garlic powder and sliced them over the top.

3/4 box of fusilli, cavatappi or rotini pasta (good with whole wheat pasta)
2 c. arugula
1 pint of cherry or grape tomatoes, halved
1 4 oz. log of goat cheese with herbs
Olive oil
Salt and pepper

Prepare pasta according to package directions. Reserve about a cup of the cooking liquid in case the sauce needs thinning later.

Put the drained pasta back in the pot and mix in the arugula.

Heat a bit of olive oil in a skillet. When it is hot, add the tomatoes. Saute the tomatoes until the skins start to crack. Season with salt and pepper and mix into pasta.

Crumble goat cheese into the pasta and mix well until the cheese melts. Thin the sauce with a bit of the cooking liquid if it is too thick.

Veggie-Packed, Less Sodium Ramen Noodle Soup

I fell in total lurve with ramen in college. I didn't eat it because I was poor, I ate it because it was delicious. Yummy and salty and like 25 cents a package. Holla. BUT 600% of daily sodium intake + zero nutritional value = fat ass.

Then there is the place down the street that makes a fantastic ramen noodle soup that is packed with veggies and not nearly as salty as cheapo packages. HOWEVER, $9 + tip + 30 minutes delivery = ridiculously overpriced ramen that I can make at home.

I decided to try making my own ramen like the place down the street. You can use whatever veggies you have available - this is a great recipe for when you've got fading veggies and not a whole hell of a lot else.

Serves 2 (plus a little leftover for lunch)
2 packages chicken flavor ramen noodles (discard the flavor packets)
1 small zucchini, halved lengthwise and thinly sliced
A handful of baby carrots, quartered lengthwise
4 white button mushrooms, thinly sliced
1/4 c. frozen green peas or edamame
1 egg, beaten
1 can chicken broth

Put a large pot of water on to boil while you prep veggies.
Heat chicken broth in a separate pot.
When water boils, add ramen noodles and veggies, cook until noodles are soft.
Drizzle in beaten egg, cook briefly.
Drain noodles and veggies and place in a large serving bowl. Pour hot chicken broth over.

Enjoy!

Insalata Caprese

Tomatoes peak in August. Take advantage and make some Caprese! Use the highest quality ingredients you can get your hands on.

Ripe tomatoes
Fresh mozzarella cheese in water
Fresh basil
Fresh ground pepper
Kosher salt
Good quality olive oil

If using small balls of mozzarella, leave whole and dice the tomatoes. If using large balls of mozzarella, slice and slice the tomatoes. Sprinkle with salt and pepper. Chop basil and sprinkle over the top. Drizzle with oil.

Some versions of Caprese that I have had in the US have had balsamic vinegar as well. I don't care for it, as it masks the tomatoes. Also, we ate Caprese nearly every day in Italy, and none had vinegar.

Chunky Veggie Pasta Sauce

This sauce is great for the Chicken Parmesan recipe below, manicotti, stuffed shells, lasagna, over pasta, etc. If you're making lasagna, you'll need to make it a double.

Double, triple, sextuple this recipe and freeze!

First, riddle me this: how much time do you have?
1 hour or more: 1 14 oz. can of whole tomatoes in juice. I don't think they make these, so get the 28 ouncer and double the recipe!
30 minutes or less: 1 14 oz. can diced tomatoes in juice

After you've met your tomato/time needs, assemble the following:
Olive oil
1 clove garlic, minced
1/2 medium white onion, chopped
1 carrot, peeled and grated
1 tbsp. fresh thyme, minced (1 tsp. dried will suffice)

Heat a good amount of olive oil in a medium pan - I don't measure, so if I were a gambling woman, I'd say about 4 tbsp. But I don't gamble. Eyeball it, it's hard to screw this up.

Add the garlic and saute for a quick minute. Don't let it turn dark brown.
Add the onion and saute until onion is translucent, about 5 minutes
Add the carrots and thyme and continue sauteeing for another 2 minutes
Add the tomatoes and the juice from the can. If using whole tomatoes, crush lightly with the back of a fork.

If using whole tomatoes, simmer for an hour or more. If using diced (which I like to do on weeknights), simmer for 15 minutes or more.

Season with black and crushed red pepper. Add a pinch of salt if necessary.

Mexican Stuffed Peppers

I made these up last week when I got home late, we were both STARVING and I was trying to figure out how to use up a ton of veggies from the farmers' market that were on their last legs. They turned out VERY tasty. This recipe can be adapted to be entirely vegetarian by doubling the veggies and omitting the meat, or you can sub any diced veggies you like or need to use up.

Makes 3 stuffed peppers
3 green bell peppers, tops cut off, seeded and wrapped in foil
2 servings cooked brown rice (I use Minute Rice - 1 c. rice to 1 c. water)
1/2 lb. ground turkey breast
Pinch cumin
Pinch onion powder
Large pinch chili powder
1 yellow squash, diced
1 zucchini, diced
1 can diced tomatoes, drained
2 chipotle peppers in adobo sauce, very finely minced*
One big spoonful of the adobo sauce
Shredded cheddar cheese

* They sell tiny cans of chipotles in adobo sauce in nearly every supermarket near the Mexican/Hispanic foods. The smallest cans (about two inches high) contain about 4 peppers and 2 tbsp. sauce. Reserve the remaining two peppers and sauce and make my chipotle lime vinaigrette (recipe to follow).

Prep green peppers and cook rice. Put rice in a large bowl.

Spray skillet with Pam and brown ground turkey. When browned, add spices.
Add turkey to rice and mix.

Spray skillet again and saute veggies until just soft.
Add cooked veggies to the turkey and rice.

Drain tomatoes and simmer with the minced chipotles and adobo sauce for 5-10 minutes.
Pour tomato sauce over rice mixture.
Add a small handful of cheese to the rice mixture and mix well.

Stuff into green peppers.
Bake at 400 for 20-25 minutes.
Top each pepper with a bit of cheese and bake for 5 minutes longer.