Tag Archives: pasta

WIAW Winter Break Edition

18 Dec

Hey guys, happy Wednesday! We hope you all are having a fabulous week! Can you believe there are only 6 days until Christmas? Yeah, we can’t either. All our Christmas shopping is officially done and our gifts are wrapped and already waiting under the tree!

If you ask us what our favorite part about winter break is, we definitely would say it is cooking and getting creative in the kitchen. During the semester our busy schedules make it hard to be creative and try new recipes but our schedules are wide open right now and we’re definitely taking advantage!

It’s Wednesday so today we are going to share with you all what we’ve been eating lately! Don’t forget to head on over to Peas and Crayons to check out what everyone else is munching on lately. We love Wednesday’s, and WIAW is definitely our favorite blog link up ever.

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We were definitely creative yesterday, especially with breakfast.

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A banana split for breakfast? Don’t mind if we do!

Overnight oats poured over a sliced banana topped with drippy almond butter, homemade quinoa granola, and shredded coconut. Best idea ever.

Lunch was an arugula salad paired with a fresh and juicy apple.

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We made a big salad for lunches this week based off of Kath’s beet salad recipe. We tossed arugula with roasted cinnamon and cayenne sweet potatoes, chickpeas, pomegranate arils, bulgur wheat, and sunflower seeds.

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Around 4pm our stomachs were growling and we had peanut butter cookie Lara bars to hold us over until dinner!

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We usually are not big pasta fans but we decided to give it a try and let’s just say we may be bringing pasta back into our dinner rotations. We always feel that a serving of pasta isn’t very filling but we bulked it up with kale, cauliflower, grape tomatoes, and chicken.

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We’re hooking on watching all 9 seasons of Grey’s Anatomy during winter break. We are currently on Season 4 and cannot stop watching!!Greys

In between episodes we snacked on siggi’s plain yogurt (love the ingredients list btw, just skim milk), a 1/2 of a crumbled trader joe’s blueberry bran muffin, banana slices and pomegranate arils.

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And maybe one or two spoonfuls of this baby. Our mom brought us back a jar from her weekend business trip to Boston. She’s the best!

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Yesterday was definitely a good food day. We hope these photos inspire you all to add lots of vegetables to your next pasta dish, to go get in your car and buy those trader joe bran muffins, and to possibly spark your interest in becoming as obsessed with Grey’s Anatomy as we are.

Do you watch Grey’s Anatomy or have a series you just cannot stop watching?

Peanut Noodle Stir Fry

16 May

Lets be honest, peanut butter rocks.

There is something about a huge spoonful of peanut butter that just seems to make life so much better.

Peanut butter on oatmeal.
Peanut butter on yogurt.
Peanut butter on toast.

You get the picture.

We decided peanut butter on noodles would probably be pretty delicious too; we were right.

Peanut Noodle Stir Fry (serves 2)

Ingredients:
2 servings of whole wheat pasta
1 12 oz. bag of stir fry vegetables
6 asparagus stalks

Peanut Sauce (serves 2)

Ingredients:
4 heaping tablespoons of PB2
1 tablespoon of soy sauce
1/2 tablespoon of lime juice
6 tablespoons of water
1/2 teaspoon of red pepper flakes

Directions
1. Cook noodles according to package directions, drain and set aside.
2. Steam asparagus in microwave wrapped in damp paper towels for 1-2 minutes.
3. Steam stir fry vegetables in microwave for 3-4 minutes, or according to package directions.
4. Wisk peanut sauce ingredients together and heat in a small saucepan on medium-low heat.
5. Once the sauce is hot, toss with cooked noodles. Then add in steamed vegetables and toss to combine.
6. Serve topped with toasted sesame seeds and extra red pepper flakes!

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This looked and smelled amazing and we almost didn’t want to stop and take a picture…but we decided it was too good not to share.

Sun-Dried Tomato Venison Meatballs

15 Mar

We don’t really eat red meat…

However, our step brother personally shot a deer himself and got the meat processed. So since we know exactly where the meat is from and how it was processed, we deemed it suitable for our consumption. So we’ve had this ground venison frozen in our freezer for a few months unable to find a good way to use it. Until now….

Sun-Dried Tomato Venison Meatballs (makes approximately 21 meatballs)

Ingredients:
1 lb. ground venison (ground turkey would be a suitable alternative)
3 tablespoons of sun-dried tomatoes
3/4 cup of whole wheat breadcrumbs
1 cup of spinach, chopped
A dash of salt & pepper
1 teaspoon of garlic power
1/2 cup of egg beaters (or 2 eggs)
1/4 cup of grated parmesan cheese

Directions:
1. Preheat oven to 425 degrees.
2. Combine all ingredients together in a bowl until thoroughly mixed.

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3. Form meatballs using the ratio of 2 tablespoons of mixture per meatball
4. Bake meatballs for 20-25 minutes. Watch them carefully to make sure they do not burn on the bottom.

We enjoyed these meatballs multiple times throughout the week. We served them one night over whole wheat pasta, made multiple salads with them, and froze a couple for a later date. Our favorite way to enjoy these was definitely on salads!

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Today is the day we have been waiting for the past five weeks. Tonight is our initiation for Phi Sigma Sigma. Check in on Monday to hear just how magnificent our weekend was! Hope you all have a fabulous and fun weekend celebrating St. Patricks day! We know we will 😉

What are your thoughts on venison? Have you ever made a recipe with venison before?

What We Ate

6 Mar

Spring break is
F-A-B-U-L-O-U-S
And our days are spent relaxing, crafting, finding new ways to use our groceries, and blogging.
Who can complain about that?
Nope. Not us.
But we kind of know who could.
Someone who isn’t so lucky.
Maybe someone in class, at work, or studying for a midterm exam.
For those who fall into that category we apologize.
We can try to enjoy the break for the both of us.
But until your own break, take a second to check out what we ate yesterday for #WIAW linkup.

When we don’t have school we have endless amounts of time to spend in the kitchen. Breakfast can become a bit more exciting to say the least. We think today’s breakfast fell into that category.

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Baked apples filled with oatmeal, egg whites, cinnamon, nutmeg, vanilla extract, and honey. Topped with Greek yogurt, nuts, and some more cinnamon

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This fueled us for a morning filled with job applications. We are in desperate need of a job, ASAP to keep us busy. And to save for Kay’s upcoming trip to Australia. And for Dev’s boot addiction.

We are still on the salad kick. So when lunch time rolled around it was quite obvious what we were having.

Baby spinach, canned salmon, lentil hummus, carrots, cucumber, and buckwheat groats drizzled with some of our left over Whole Foods sun-dried tomato and balsamic dressing from this weekend.

Plus an orange for some extra Vitamin C. And a thick slice of Trader Joe’s multigrain bread smeared with Sunbutter.

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Our sorority initiation is coming up and we must know all of our chapter’s history, founders, etc. We refreshed our brains and made sure we were familiar with everything. After that we needed a tea break. Tazo calming tea for the win. We are slightly obsessed with afternoon tea. It just feels so right.

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By the time we were done filling out job applications and returning them it was already past 4 o’clock! We spent the next hour relaxing before cooking up some dinner. Originally we had plans for a frozen yogurt dinner date with a friend but she had to reschedule so we threw something together quickly that actually turned out pretty awesome. Later this week we’ll have the recipe for you guys! Whole wheat pasta with diced tomatoes, kale, crab meat, basil, thyme, red pepper flakes, lemon juice, and Parmesan cheese.

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Today is one of those days where we had a lot of hopeful plans but nothing seemed to work out. We wanted to start watching a new series on Netflix but for some reason our parents password and login information was not working. Booooo.

But on a good note we ended our day with the greatest #SIAB (smoothie in a bowl) we’ve ever made. We blended together 1/2 cup of almond milk, 1/2 cup of water, a frozen banana, 1/4 cup of strawberries, and 1/4 medium avocado. We topped it with granola, Uncle Sam’s cereal, chia seeds, and peanut butter frosting! It was heaven.

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Now that you have check out our recent eats, be sure to see what else is being featured over at Peas and Crayon’s blog.

WIAW GOES GREEN

Throughout the month of March her #WIAW theme is “Going Green”. Our tip of the week for how to add more green onto your plate is to make sure at least one of your meals each day has spinach/kale/mixed greens/ etc. as a base. Don’t be shy, always try to add a handful of greens into any soup, on-top of a sandwich, or in your pasta bowl. It is a great way to add some color into to your life!

Now we would like to know from you, what’s your favorite meal of the day? We decided ours was obviously breakfast! So many fun breakfast combinations to choose from. 

Lemon Zest Pasta With Brussels Sprouts

17 Jan

Last week was a brussels sprouts kind of week. After getting a large bag from Costco we had to find a lot of different ways to use these them in order to make sure none went to waste! We were craving something light for dinner and this recipe was the perfect creation. This recipe serves two.

Ingredients:
4 oz. of whole wheat pasta
Leaves of 6 brussels sprouts
1/2 cup great northern white beans, heated
2 Tbsp. grated Parmesan cheese
1 Tbsp. of lemon zest
1 tsp. dried basil
2 tsp. of olive oil

Directions:
1. Cook pasta according to directions. When one minute is left, add the brussels sprout leaves, drain with pasta.
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2. Toss cooked pasta with olive oil, dried basil, cheese, lemon zest, white beans, and fresh cracked pepper.
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We ended up adding some extra steamed Brussels sprouts to the top of our pasta. Not necessary but totally delicious 🙂
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Shrimp Pasta

20 Dec

Remember when we said our mom brought us over some goodies for us to cook with for our end of the semester celebration dinner? Well, she tends to think we are bottomless pits and brings enough food for way more than just one meal! The 40 plus shrimp she bought for us could be easily divided between two dinners. The second half of the shrimp were used to make a pasta dish topped with diced tomatoes, spinach, cream cheese, and red pepper flakes…. Yum!

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Doesn’t it just look so yummy?

Ingredients:
2 servings of whole wheat pasta
1 cup of spinach
2 tablespoons of low-fat cream cheese
1 cup diced tomatoes (petite diced canned tomatoes work perfectly)
1 teaspoon of red pepper flakes
1 cup water from pasta
20 medium sized steamed shrimp

Directions:

1. First boil water and cook your pasta (make sure to reserve 1 cup of the pasta water for your sauce)

2. Once the pasta is cooked, drained, and set aside, begin making your sauce. Combine the reserved pasta water, red pepper flakes, and diced tomatoes in a frying pan and bring to a boil.

3. When the sauce begins to boil add the cream cheese (breaking it up before adding it in the pan helps it melt faster) and cook on low, stirring occasionally allowing the sauce to thicken (about 8-10 minutes)

4. Finally as the sauce thickens, add your pre cooked shrimp to the sauce and allow them to get hot. Once hot, mix in spinach and enjoy!

Serves two.

Make It Your Own Pasta Salad

14 Nov

We have had such a fun time making lunches this week. It must be due to our cute little ziplock brand containers we picked up this past weekend. Not only are they cute but they are recyclable! I hate using plastic bags if it’s not absolutely avoidable. Anyways, we created our own little pasta salad filled with whatever we had in our refrigerator. Here’s what’s in ours: whole wheat penne pasta, black beans, feta cheese, grape tomatoes, green onions, red peppers, cucumber, red onion, broccoli, and spinach. Mixed throughout is a little bit of light Italian dressing for that extra added flavor! So easy to make and a great way to mix up our lunch. Hope this inspires you to come up with your own pasta salad combination! Additional topping ideas we thought of include kale, zucchini, sprouts, you get the idea! Now go enjoy your own.

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