Orecchiette With Sausage, Kale, and Bell Pepper

Hi All ~

I have to tell you, I think I've found a new favorite pasta recipe. This pasta is addictive - I couldn't get enough of it! Again, this recipe is from the amazing Skinnytaste Cookbook, which you can find here; it's definitely a book that I'd recommend investing in. It has great nutrition facts for each recipe, as well as little anecdotes about cooking that have taught me a lot. This recipe is only one of over 200 great, good-for-you recipes in that cookbook, so buy away. I sort of halved this recipe, because it was originally for 5, but now I'm almost wishing I made more!

I substituted a few of the ingredients, which probably made it less healthy - but it made it cheaper on my end, so as a college student I'm not complaining. Guess I'll just have to hit the gym more!

Ingredients:

• 1.25 teaspoons salt
• 1 teaspoon olive oil
• 1 small onion
• 1 small red bell pepper
• 4 garlic cloves
• Freshly ground black pepper
• 8 oz mild italian sausage
• 4.5 cups baby kale
• 7 oz orecchiette
• 1/8 cup grated pecorino romano or parmesan cheese
• 1/4 teaspoon red crushed pepper - optional

Tools:

• Large chopping board
• Large, sharp knife
• Measuring cups and spoons
• Wooden spoon
• Large, deep skillet
• Pasta strainer
• medium saucepan for pasta

Directions:

1. Prep your veggies

Dice the onion and red bell pepper, and mince the garlic cloves by hand or in a food processor

2. Boil water for pasta

Boil about 4 cups of water in the saucepan; add the 1.25 teaspoons salt for flavor.

3. Cook your veggies and pasta.

While your water is boiling, heat the skillet over medium heat, and add the olive oil, onion, bell pepper, garlic, and salt and pepper to taste. Cook, stirring, until the vegetables are soft. By this time, your pasta water should be about ready to boil; add your pasta to the boiling water, then cook according to directions.

4. Add sausage and strain pasta

Add your sausage and cook, breaking it up into small pieces with a wooden spoon. Cook until browned (6 to 8 mins). Your pasta should now be done cooking - pour it into a strainer, but save a cup of the pasta water.

5. Add kale

Add in the kale and cover for about 3 minutes. Uncover, then cook for another 3 minutes. 

6. Add the pasta in

Pour the pasta into the skillet with the sausage and vegetables. Add 1/3 of a cup of the reserved pasta water, and increase the heat to medium-high. Add the 1/8 cup of cheese and the red pepper flakes if using. Cook for another 2-3 minutes, and add in more pasta water if needed. Serve immediately.

There you go! A fast, easy pasta dish that's both delicious and healthy! 

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Rustic Italian Gnocchi Soup from the Skinnytaste Cookbook

Hi All ~

It feels like soup weather to me! It was quite rainy a few days ago, and it definitely made me want to stay in with a big bowl of soup to keep me warm. So that's what I did!

Skinnytaste's Rustic Italian Gnocchi soup is easy, and delicious. It's also quite filling because of the sausage and gnocchi, and it can definitely last for a few meals! I cut the recipe in half, because I'm the only one eating it, and it still made about 4 big bowls of soup. But that's okay, my roommate Kylie loved it so much she helped me eat some before it went bad. :)

Ingredients:

• 1.5 tablespoons all-purpose flour
• 7 oz sweet italian chicken sausage, no casing
• 2.25 cup low sodium chicken broth
• 1 cup soy milk
• 1 small onion
• 1 celery stalk
• 1 carrot
• 4 garlic cloves
• Fresh parmesan rind - optional
• 1 large roasted red bell pepper
• 1/2 teaspoon fresh ground black pepper
• 8 oz package gnocchi
• 3 cups baby spinach
• 2 Tablespoons chopped fresh basil

Tools:

• Large cutting board
• Large, sharp knife
• Knife to remove sausage casing
• Large soup pot with lid
• Ladle
• Wooden spoon
• Small bowl
• Fork or whisk

Directions:

1. Prep your sausage
If your sausage came in a casing, like mine did, simply puncture it with a sharp knife, and slide the knife up through the casing - you can then wiggle the casing off, leaving just the sausage behind. Put the sausage on a plate, and discard the knife you used to puncture the casing.

2. Prep your veggies
You can use one large cutting board for this if you can fit it all. The recipe calls for a small onion, but mine was gigantic - so I cut it in half before dicing it. I saved the other half for another recipe. The carrots can be cut into small rounds, then cut in half, but if it's a bigger carrot you can quarter the rounds. Chop the celery, and mince the garlic by hand or in a food processor.

3. Make a slurry
To make a slurry, whisk 1/2 cup of cold water, and the 1.5 Tablespoon of flour in a small bowl.

4. Cook your sausage
Heat the large pot over medium heat. If your pot is not nonstick, add a tablespoon of olive oil or vegetable oil to make sure your sausage doesn't burn on the bottom. Add your sausage to the pot, and break it up into chunks with the wooden spoon. Cook until lightly browned, about 4 minutes.

5. Add liquids and veggies and boil
Add 1/2 cup of water, the broth, and the soy milk and bring it to a boil. Then, add the onion, celery, garlic, carrot, roasted peppers, Parmesan rind, and black pepper and return to a boil. Partially cover the pot with the lid, and turn the heat to low so that the soup simmers until the vegetables are soft, about 16 minutes. Uncover the pot, then slowly stir in the slurry and continue stirring while it comes back to a boil.

6. Add the other ingredients

Add the gnocchi, spinach, and basil. Cook the gnocchi according to the package, or until the gnocchi float to the top and the soup thickens. Discard the parmesan rind, and serve!

I served my soup with garlic roasted broccoli, the recipe for which can be found here. This makes for a great dinner when it's cold out, or when you're just in need of a little comfort food.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Garlic Roasted Broccoli

Hi All ~

This is a really great side, but it's also an awesome snacking food. I love this because it only takes about 15 minutes to make, and it's delicious and healthy! I paired mine with the Skinnytaste Rustic Italian Gnocchi Soup.

Ingredients:

• 3 cloves garlic
• 1 head of broccoli
• 2 Tablespoons olive oil
• 1/2 teaspoon pepper
• salt to taste
• 1/2 Teaspoon of red pepper

Tools:

• Medium mixing bowl
• Spatula
• Cutting Board
• Knife
• Baking pan with sides

Directions:

1. Chop the broccoli and garlic, and preheat the oven

Preheat your oven to 400 degrees Fahrenheit. Using a large knife, chop your broccoli into bite sized florets; you can do this by gradually cutting the florets off of the stem. mince your garlic in a food processor or by hand. 

2. Coat broccoli in olive oil

Put your broccoli and garlic into a medium mixing bowl, and drizzle the olive oil over it. Season with salt and pepper, and toss with the spatula to thoroughly coat the broccoli in the olive oil.

3. Lay your broccoli out on the pan, then put them in the oven.

Lay your broccoli out on the pan, and spread them out evenly; make sure they aren't on top of each other. Put them in the oven for 7 minutes.

4. Flip the broccoli and add red pepper

Take your broccoli out of the oven after 7-8 minutes, then flip them over with the spatula. Add in the 1/2 teaspoon of red pepper flakes, and then put them back in the oven for another 7-8 minutes.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Pesto Shrimp Over Penne

Hi All ~

I was in a bit of a hurry today, so I whipped up this quick shrimp pesto, and threw it over pasta. I didn't make the pasta myself, but I found a great pesto sauce at Whole Foods that didn't have parmesan cheese (my roommate is allergic).

Servings: 1
Ingredients:

• 6-7 raw, deveined shrimp
• 3 Tablespoons basil pesto sauce
• 1/2 Tablespoons of extra virgin olive oil
• 3 cloves garlic
• 1 Tablespoon of extra virgin olive oil (if pesto sauce is thick)
• 1 cup Penne pasta
• Sliced cherry tomatoes - optional
• Shredded fresh basil - optional

Tools:

• Small frying pan
• Small pot
• Strainer
• Small cutting board
• Small knife

Directions:

1. Boil water and chop garlic

Boil about 2.5 cups of water in your pot. Put in a dash of salt for flavor and to make the water boil faster. Peel and chop your garlic by hand or with a food processor.

2. Peel and sauté the shrimp

Peel the shrimp if it is not peeled - when doing this, peel off the tails as well. Heat your small pan to medium-high heat and put in 1/2 Tablespoon of olive oil. Throw your shrimp and garlic in the pan, and sauté until pink throughout. Once the shrimp is cooked through, take your pan off the heat, but leave the shrimp in the pan.

3. Cook your pasta

Cooking time depends on the type of pasta you use - I used mini penne pasta. After the pasta is done cooking, pour it into the strainer.

4. Put in your pesto sauce

Put the pan with the shrimp back on the burner at medium heat. If your pesto sauce is thicker, like mine was, mix your pesto sauce with the extra tablespoon of olive oil. Pour the pesto sauce over the shrimps, and stir for about 2 minutes, or until the pesto sauce is warmed.

5. Plate it!

Put your pasta on a bowl or a plate, and pour the pesto shrimp mixture over the pasta. Garnish with sliced cherry tomatoes and basil if desired.

There you go! A super simple lunch or dinner. If you make this dish, let me know how it turned out by leaving me a comment below, or tagging or hash tagging me at kitchen512 on Instagram or Twitter. If you have any questions, you can email me at eatsatkitchen512@gmail.com!

Happy Eating!

-Tiffany

Vegan/Vegetarian Tofu Stir Fry

Hi All ~

I definitely struggled with what to make these past few days. Unfortunately, being a college student without a car means it's hard to get to the grocery store. I only go grocery shopping once a week or so, and it's particularly difficult when trying to be healthy, as produce goes bad very quickly.

My trick is to buy things that I know will hopefully last. I bought a huge bag of green beans from Costco on instacart.com late last week, and they've lasted me up until now; I also had a red bell pepper that I had to use up, and a big block of tofu. So, what better way to use up all my ingredients than to make a somewhat-healthy, definitely delicious stir fry?

This stir fry can be made with a variety of different vegetables; I simply chose bell pepper and green beans because it's what I had in my fridge. You can make it with carrots, bok choy, onions, snap peas, whatever you feel like!

Ingredients:

Stir Fry:

• 1 14 oz package of extra firm tofu
• 2 cups of green beans
• 3-4 cloves garlic
• 1 medium red bell pepper
• 2 tbsp sesame oil
• 2 tbsp vegetable or coconut oil
• 1 cup rice

Sauce:

• 1/4 cup low-sodium soy sauce 
• 1 Tbsp fresh grated ginger
• 2 Tbsp brown sugar
• 1 Tbsp honey (maple syrup or agave for vegan)
• 1 Tbsp corn starch
• 1/3 Tbsp gochujang - optional (This is a Korean chili paste. It can also be subbed for Sriracha or hot pepper flakes)

Tools:

• Large wok or frying pan with a cover
• Spatula or cooking spoon
• A large chopping knife
• A cutting board
• A bowl for the sauce
• A fork for whisking
• A couple of plates.

Directions:

1. Dry out the tofu

Take the tofu out of the package; set it on a paper towel lined plate, and cover it with another paper towel. Put a plate or something heavy-ish on top of it; this will ensure that most of the moisture dries out.

2. Cut your vegetables and make your rice

While the tofu is drying, wash your vegetables and chop them. For the green beans, if they are french cut like the ones I use, chop of the ends and then chop them in half if they are too long. The bell pepper can be cut in long, thin strips. You can chop the garlic in a food processor, if you have one; if not, you can chop it by hand. If you are having this dish with rice, you can start making it now; you can find how to make rice in a pot here.

3. Fry your tofu

Heat your large wok over high heat. Once warmed, drizzle with two tablespoons of vegetable oil. Add in the tofu - fry until the tofu turns a nice golden brown, and is a little tougher. This will give the tofu a meatier texture; if you like your tofu softer, fry it less. Once it is at the desired color, pour the tofu onto a paper towel lined plate. 

4. Make the stir-fry sauce

Mix the sauce ingredients together in a small bowl. Whisk the ingredients until they are fully dissolved. If you are using gochujang, make sure that it is dissolved, as it tends to be sticky and clumpy.

5. Fry your vegetables

Heat the pan on medium-high heat again. Coat the pan with the two tablespoons of sesame seed oil. Add in your green beans and garlic, and use a spatula to thoroughly coat the beans in the oil. After about 2 minutes, add in your bell peppers. Stir fry the vegetables for a little, then add in a tablespoon of water, and cover for about 2 - 3 minutes to soften the vegetables.

6. Add in tofu and sauce

Once the vegetables are sufficiently softened (you can taste them just in case), add the tofu back into the pan, and drizzle the sauce over the stir fry. Fry for a few more minutes, or until the sauce becomes less watery

7. Time to eat!

Spoon your stir fry over rice, or eat it plain! You can also sprinkle it with some sesame seeds, if you have them on hand.

If you made this recipe, let me know how it turned out! You can comment on this post, or tag or hashtag me at kitchen512 on Instagram or Twitter. If you'd like me to learn how to make any recipes, or if you have any questions or comments, you can email me at eatsatkitchen512@gmail.com

Happy Eating!

-Tiffany

Strawberry Cranberry Overnight Oats

Hi All ~

Anyone who knows me also knows that I'm perpetually lazy. There's no cure. And I'm also not a morning person. Which means… I almost never have breakfast.

At least, until I found overnight oats. It's literally a lifesaver. You just throw a bunch of stuff into a jar, shake it up, stick it in the fridge, and you're done! And here's the kicker - they're to die for, and you can use a bunch of different ingredients! In this recipe I use cranberry juice, which is a great source of antioxidants and Vitamin C.

You can make these oats the night before for breakfast, and they can keep for up to 3 days.

Ingredients:

• 1 cup of overnight oats
• 1/2 cup of greek yogurt
• 1 cup of cranberry juice
• 1 tablespoon of chia seeds
• 1/4 cup of strawberry jam
• a handful of craisins
• a tablespoon of dried coconut flakes

Tools:

• measuring spoons
• a large jar (I used a leftover ragu tomato sauce jar, thoroughly washed out)

Directions:

1. Combine all the ingredients into the jar except for the craisins and coconut flakes.
2. Put the lid on the jar, and shake well.
3. Put the jar in the fridge, and leave it there overnight
4. Next morning, take the oats out of the fridge, spoon it into a bowl or container, and sprinkle it with the coconut and craisins.

And there you go! Super easy, and really delicious. I'll be putting a recipe up for apple-cinnamon overnight oats soon as well.

If you make this, let me know how it turned out! You can leave me a comment, or tag or hashtag me at kitchen512 on Instagram or Twitter. You can also email me at eatsatkitchen512@gmail.com if you have any questions or comments!

Happy Eating!

-Tiffany

Cucumber Coins with chili pepper and furikake

Hi All ~

As I've affectionately named them, Cucumber Coins are my new favorite snack! They're extremely low in calories, and super healthy - and they taste good. What more could you ask for?

My recipe for Cucumber Coins has an asian flair. If you can't find the ingredients at your local market, and if you don't have an Asian market near you, Cucumber Coins can also be sprinkled with turmeric or garlic powder, brushed with olive oil and lemon juice and sprinkled with a little sea salt - the possibilities are endless! I'll be putting more cucumber recipes on my blog as I go.

Isn't it pretty?

Ingredients:

• 1/2 tbsp Nanami Togarashi (a mix of japanese chili peppers and sesame seeds)
• 1 cucumber or english cucumber
• 1 tbsp Aji Nori furikake
• sesame seeds

Tools:

• cutting board
• knife

Directions:

1. If you have a regular cucumber, peel off the outsides first. I've found the skin of English Cucumbers to be less bitter, so you can eat them without peeling the skin
2. Slice the cucumber in rounds of about 1/8 of an inch thick. They don't have to be perfect, but cutting them thicker will mean you have less spices for the surface area of the cucumber coin.
3. Lay the cucumber coins out on a plate or platter, and sprinkle it with the nanami togarashi and the furikake. I don't measure what I use, so if you would like you can use more than the recipe calls for.
4. Top with sesame seeds

There you have it! An easy, healthy snack - and it's perfect for taking on the go too! Let me know if you've topped your cucumber coins with anything different by commenting below, or tagging or hash tagging me at kitchen512 on Instagram or Twitter.

Happy Eating!

-Tiffany