Tag Archives: parsley

Summer Mushroom and Roasted Red Pepper Pasta Salad

Need a terrific recipe for those days that are too hot to turn the oven on? Try this one!

Ingredients
1 package orecchiette pasta
130 g. jar of Salsa al Tartufo Nero (truffle salsa)
1 jar roasted red peppers, chopped (or 2 freshly roasted peppers)
2 large green onions, chopped
7 strips bacon, cooked and roughly chopped
1 small bunch fresh parsley, chopped
1/2 cup freshly grated Parmesan + a little extra to taste
salt and pepper to taste

Directions
1. Cook pasta as directed on package. Make sure not to over cook; it’s better for the pasta to be slightly on the tougher side of al dente so that it holds up as the pasta chills. Once cooked, drain and run under cold water for 30 seconds.
2. Place pasta in a large bowl and gently stir in the mushroom salsa. Make sure to stir enough so the pasta is evenly coated.

3. Stir in peppers, onions, bacon and

4. Add Parmesan, salt and pepper and gently toss.
5. Chill for at least three hours.
6. Serve with another heap of freshly grated Parmesan!

What’s your favorite no-cook recipe for hot summer days?

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Dinner in an Outline: Homemade Fried Rice

Ever since morning sickness kicked in back in November, I’ve been really turned off of cooking.

Hence, the lack of posting going on.

Lately, I’ve definitely turned a corner and have been in the kitchen almost every night, but there has definitely been something lacking in my meals.  I’ve been making recipes straight out of cookbooks (not like me at all, I usually use recipes as guides) or really bland protein + vegetable + grain combinations that I’ve been too bored with to share with the rest of the world.

I used to get my cooking inspirations from other food blogs and my little library of cookbooks., but since looking at pictures and even reading descriptions of food is still a major turn off, I usually draw a huge blank when “what’s for dinner (or breakfast, or lunch)?” is uttered.

My savior lately has been the book Every Woman’s Guide to Eating During Pregnancy. The recipes are all healthy, quick and have a short list of whole-food ingredients; everything I look for in a good meal. Everything I’ve made from the book so far has WOW-ed the husband, so I know it’s not just the baby talking! I would really suggest this book to anyone, even if they are not pregnant.

On Saturday night I had a crazy craving for shrimp fried rice (I can’t remember the last time that I ate this dish…it is so weird where cravings come from!) and Every Woman’s Guide had a great recipe. It was so simple that I realized this would be a great meal no matter what protein, vegetable  or grain you happen to have on hand. I decided to store this add this one to the files for How to Make a Health Quick-Fix Dinner.

Ingredients
-2 cups of any vegetable, fresh or frozen (I used fresh broccoli)
-2 cups of protein (I used fresh shrimp, you could use chicken, tofu, beef, etc.)
-2 tbsp oil (I used coconut)
-1 cup chopped onion (I used yellow onion, but scallions would be more             traditional)
-2 tsp ginger
-2 garlic cloves, minced
-2 eggs, beaten
-3 cups cooked grain (I used brown rice)
-2 tbsp soy sauce
-2 tbsp freshly chopped herbs (I used parsley)

1. Steam or lightly saute your vegetables until tender.  Set aside.

2. Cook your protein and set aside.

3. Heat the oil on medium high in a large frying pan and saute your onions until tender, for about 2 minutes. Add garlic and ginger, stir, and saute for another minute.

4. Add vegetables in with the onions and garlic and stir together. Add eggs and let them just begin to firm up.

5. Quickly add rice, soy sauce, and protein. Mix together so that everything is thoroughly combined and eggs are fully cooked.

6. Take pan off the heat and add the herbs. You can serve this dish immediately, but it also makes wonderful leftovers.

Remember that the possibilities are endless with this recipe and you can basically whip it up with anything you have laying around the kitchen!