Archives for posts with tag: side dish

pasta

This is a recipe I tried a while back. Verdict: It’s delicious!

Because it was a cold pasta salad, it was also really great to take in my lunches to work. If I’m being honest, though, it rarely made it all the way until lunch time…

Ingredients:

  • 1 8oz box of gemelli pasta
  • 3/4 cup shelled pistachio nuts
  • 1 cup fresh green beans (cut)
  • 1/2 onion, finely minced
  • 1-2 cloves garlic, finely minced
  • 1/4 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • Juice of 1 small lemon, squeezed over the top
  • Garlic salt, black pepper, and thyme to taste
  • 1/4 cup finely chopped tomatoes (de-seeded, without juice) *Optional

Directions:

  1. Cook pasta as directed on box, then set aside in a large bowl
  2. Finely mince the onion and garlic.
  3. Cut green beens into bite sized pieces
  4. *Optional: de-seed, de-juice, and finely chop the tomato
  5. In a small frying pan, saute 1 tbsp olive oil, the minced onion, and the minced garlic over medium heat until the onions are translucent
  6. Turn the heat up to medium high and add the pistachios and green beans until they are lightly seared. (*Optional: add the tomatoes at this point)
  7. Combine the nuts and veggies with the pasta and add the remaining olive oil, vinegar, and the spices to taste.
  8. Refrigerate and serve chilled.
  9. Optional: sprinkle with parmesan cheese.

Tips:

  • I used salted, roasted pistachios. They were quite salty, so unless you really like really salty foods (as I do), I would recommend that you use unsalted pistachios.
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Pan Fried Fingerling Potatoes and Veggies

This recipe was inspired by a frozen veggie bag that I occasionally buy. I finally decided it was too ridiculous to spend a lot of money buying frozen potatoes when I could just make them better, healthier, and cheaper from scratch. Also, as a bonus, I was able to use a lot of the leftover ingredients from the quiche I made earlier this week!

Ingredients:

  • 1/2 pound fingerling potatoes
  • 6 stalks of asparagus, chopped
  • 4oz can of mushroom pieces
  • 1/3 yellow onion, chopped
  • 3 tablespoons olive oil
  • 2 cloves fresh garlic, minced
  • Salt, pepper, parsley and paprika, to taste

Directions:

  1. Wash potatoes and place in a pot of cold water (with a little lemon juice or cream of tartar).**
  2. Bring potatoes to a boil and cook for 15 minutes, or until mostly tender, then drain and cut potatoes into chunks.
  3. Wash and chop the asparagus, chop the onion, mince the garlic.
  4. Heat a large frying pan over medium-high heat. Add olive oil, garlic and onions, for 2-3 minutes.
  5. Add the remaining ingredients and cook for 10-12 minutes, stirring occasionally.

Makes 2 servings

**Cooking Tip: Add lemon juice or cream of tartar to the pot of water when boiling potatoes. This will slightly acidify the water to help keep the vegetables from breaking down while they cook.