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Artichoke, Caper and Tuna Pasta

This is a very quick and flavorful pasta dish. In the time the water has boiled and cooked your spaghetti your sauce is ready!

Artichoke, Caper and Tuna Pasta

Ingredients:

  • 13.25 ounce package multigrain spaghetti, broken in half
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic (jarred)
  • ½ tsp red pepper flakes
  • 2 cups marinated artichokes hearts, mostly drained and chopped fine
  • 2 Tbsp capers, drained
  • 7 ounce can albacore tuna, drained and flaked
  • ¼ cup Italian seasoned dry breadcrumbs

Directions:

Bring a large pot of water to a boil, add the pasta and cook for time on package. Reserve 1 cup of the pasta water and drain the pasta.

Meanwhile heat a large non-stick skillet over medium, add the oil, garlic and red pepper flakes, heat through till smelling good. Add in the artichokes (and any marinade left when chopping) and the tuna, turn to medium-low and let warm through as the pasta cooks.

Toss with the pasta and half of the reserved water, then sprinkle on the breadcrumbs and quickly toss to coat. If needed add a bit more reserved water as needed so the pasta is creamy.

Serve immediately.

Serves 3 to 4.

~Sarah

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Peanut Noodles

As my readers know….I love eating peanut noodles. And I am always looking for new versions. I came up with this one recently and I think it is my favorite so far!

Peanut Noodles

Ingredients:

  • 1 Tbsp canola oil
  • 1 large bell pepper (about 1 cup) seed and finely sliced
  • 1 medium sweet onion, peeled and chopped
  • 1/2 cup chunky natural peanut butter (used Adam’s)
  • 1/3 cup warm water
  • 1/4 cup lower sodium soy sauce
  • 2 Tbsp Worcestershire sauce (vegan used)
  • 2 Tbsp sesame oil
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp unseasoned rice vinegar
  • 2 tsp granulated sugar
  • 1 tsp dried powdered ginger
  • 1 tsp dried chopped chives
  • 1 tsp granulated garlic
  • 1 pound spaghetti, broken in half (used Barilla Spaghetti Rigati)
  • 2 Tbsp sesame seeds

Directions:
In a medium mixing bowl whisk the sauce ingredients together until smooth.
Heat the oil over medium in a large non-stick skillet, add the vegetables and cook until tender crisp. Stir in the sauce and heat through on medium-low until bubbling gently. Turn off the heat.
Meanwhile, bring a large pot of water to a boil, add the pasta and cook for time on package, drain well.
Toss the hot noodles with the sauce in the skillet and sprinkle on the sesame seeds.
Serves 3 to 4.

~Sarah

Rosemary Chickpea Pasta

Rosemary Chickpea Pasta

Ingredients:

  • 1 lb mini bow tie pasta
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp roasted garlic (jarred)
  • 1 tsp dried rosemary, crumbled
  • ¼ tsp red pepper flakes
  • 2 14.5 ounce cans no salt diced tomatoes
  • 15 ounce can chickpeas, rinsed well and drained
  • Kosher or sea salt to taste

Directions:

Heat a large saucepan over medium, add in the oil and then the garlic,. rosemary and pepper, cook for a minute, stirring often. Add in the tomatoes and chickpeas, bring to a boil and then let cook for 15 minutes on medium-low. stirring once in a while. Season to taste.

Meanwhile bring a large pot of water to a boil, add in the pasta and cook for time on package. Drain well and toss with the sauce.

Serves 4 to 6, depending on appetite.

~Sarah

Creamy Artichoke Soup

One of my small guilty pleasures is watching Sandra Lee’s Semi-Homemade show and I saw a recipe for a creamy artichoke soup that was easily adaptable. Her recipe called for 2 cans of artichoke hearts, I had one on hand (Trader Joe’s for the best buy!) but I had one of my massive jars of marinated artichoke hearts on hand as well (Costco). That added a ton of flavor and allowed me to not use the pesto called for at the end. It was quite good!

Creamy Artichoke Soup

Ingredients:

  • 2 Tbsp extra virgin olive oil
  • 1 large yellow onion, peeled and chopped
  • 1 Tbsp roasted garlic (jarred)
  • 14 ounce can water packed artichokes, drained and cut in half
  • 2 cups marinated artichokes, mostly drained
  • 4 cups water
  • 4 tsp lower sodium vegetable bouillon
  • ½ tsp ground black pepper
  • 8 ounce container non-fat plain yogurt

Directions:

In a large saucepan heat the oil over medium heat, add in the onion and let cook for about 5 minutes, or until soft. Add in the garlic and both types of artichokes, cooking for a couple more minutes.

Add the water, bouillon and pepper, bring to a boil and let cook on medium-low for 20 minutes, loosely covered, stirring occasionally.

Use an immersion blender and process until mostly smooth. Add in the yogurt and whisk through. Taste to see if the soup needs salt and then serve immediately.

Serves 4.

~Sarah

Pea and Olive Pasta Salad

Last night I made a batch of this pasta salad for our lunch today. We usually have a picnic lunch after dayhiking and today was perfect for it – after months (I kid not) of near never-ending rain and gloom it was not only SUNNY it was WARM outside. By the time we sat down to lunch the trailhead we were at was crazy. Apparently half of Seattle also decided today was perfect as well 😉

Pea and Olive Pasta Salad

Ingredients:

  • 12 ounce box tri-color rotini pasta
  • 1 can sliced black olives, drained
  • 1 cup frozen green peas (preferably unsalted)
  • ¼ cup extra fruity tasting extra virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp lemon juice (bottled is fine) 1 Tbsp agave nectar, sugar or honey
  • ¼ tsp ground black pepper
  • Salt to taste

Directions:

Bring a large pot of water to a boil, add in the pasta and cook for time on package. Add the peas to the colander, pour the hot pasta over. Rinse quickly with cold water and shake off well. Transfer to a large mixing bowl.

Whisk the dressing together and pour over the pasta, stirring well.

Cover and refrigerate overnight, pack into containers for your picnic.

Serves 3 to 4.

~Sarah

Pecan Cranberry Chicken Salad

Last night I was trying to think of an easy/quick dinner when Kirk got back from the gym (I worked out midday, him right before dinner). I ended up making chicken salad with what I had on hand and it was quite tasty. The pecans and cranberries I used came from Trader Joe’s and had a rosemary flavor. You can substitute plain in, but add in some dried rosemary for flavor! As for the can of chicken breast, I buy those at Costco. To go with the sandwiches I steamed up some baby carrots tossed with olive oil and herbs.

Pecan Cranberry Chicken Salad

Ingredients:

  • 1 12.5 ounce cans chicken breast, drained
  • 5 ounces rosemary flavored pecans and cranberries
  • 3 Tbsp light mayo (I used an olive oil based one)
  • 1 tsp Dijon mustard
  • 2 to 3 sticks string cheese
  • Sandwich Thins

Directions:

Chop the nuts/cranberries in a food chopper until the nuts are finely chopped. Shred the chicken with a fork, add in the mayo and mustard and mix well, then fold in the nuts. Divide between the Sandwich Thins.

Shred the string cheese thinly and layer on top.

Makes about 4 sandwiches.

~Sarah

Lunch For 2: Tomato and Tuna Pasta

I was starving after I got home from the gym today and craved tuna. I had an intense workout so that usually colors what I crave. The sauce pulls together in the time you have the water boiling/pasta cooked so it is very fast. I used what I had on hand, substitutions work just fine!

Now I will be good and eat a vegan whole grain dinner tonight 😉

Tomato and Tuna Pasta

Ingredients:

  • 8 ounces mini farfalle pasta
  • 14.5 ounce can organic diced tomatoes
  • 4.5 ounce can solid light tuna in olive oil
  • 1 Tbsp freeze-dried shallots or onions (find in spice aisle)
  • 1 package roasted artichokes or ½ cup drained marinated artichokes, finely chopped
  • ½ tsp granulated sugar
  • ¼ tsp red pepper flakes
  • ¼ tsp ground black pepper
  • Parmesan cheese as desired

Directions:

  1. Bring a medium pot of water to a boil and cook pasta for time on package (mine was 7 minutes).
  2. In a small saucepan bring the rest of the ingredients except for the Parmesan cheese to a simmer. Turn to medium-low and let simmer gently until the pasta is done.
  3. Drain the past and toss with the sauce, add a little Parmesan cheese to bind the sauce and plate, adding extra cheese as desired.

Serves 2.

~Sarah

Yummy Pad Thai Ginger – From A Box

I came across Snapdragon Pad Thai Ginger at Cost Plus World Market last week and after reading the ingredient list I decided to give it a try.

The Pad Thai Ginger and 5 other varieties of rice pasta stir fry are offered (along with a lengthy list of other tasty items!) The meals serve 2 and have short ingredient lists with no artificial colorings or flavors – just the ingredients you would expect to find! You do need to provide a few grocery items to make it a meal. Following the directions I brought 4 cups water to a boil, though I did that in my microwave in a glass measuring cup, added the rice noodles and parked them for 3 minutes. Then I heated up a large non-stick skillet with deep sides over medium-high heat and scrambled ¼ cup liquid egg substitute (Egg Beaters©)with a tiny drizzle of oil, put it in a glass bowl to rest. I cut the called for vegetable oil for half and only used 2 Tbsp total. Then I stir fried the vegetables until crisp, added in a 13 ounce can of drained chicken breast, added the cooked/rinsed/drained noodles, the sauce packet, called for water and the egg – then continued to stir fry it till the sauce was nice and thick, all over the noodles.

Plated it up and topped it with finely chopped roasted peanuts.

For a boxed product it was GOOD. And it wasn’t overly salty. The various flavors they had at CPWM ranged from the high 200 to 600 mg of sodium for half a box of food.In most cases the “Asian” meals sold in grocery stores often have 1,000 to 2,000 mg of sodium per serving so this was a treat.

And a range of gluten free choices as well. I am considering stocking up on the meals on my next trip.

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