Tag Archives: pasta

November and chick peas

4 Nov

November.  Also known as No-school-vember, no-shave-November.

November brings up some awesome memories for me.

Crunchy leaves.

Rainy days and hot chocolate.

Going to my grandparents’ house in Florida for Thanksgiving and eating key lime pie.

That layer of fuzz I get on my legs because pants and tights allow me to skip shaving.

Pumpkin pie.

Driving home from college after two days of snow.

Wearing your pj’s inside out hoping for snow.  Even though it’s November.  And in the Pacific Northwest, it rains in November.

Tons of days off of school due to holidays and parent teacher conferences.

Surprisingly, spinach and chick peas don’t really give me warm fuzzies when I think about November.

Or didn’t.

Now, this is one of my favorite recipes.

Probably because my mom made it for me first.

LEMON PAN-FRIED CHICK PEAS

  • 1 to 2 tbsp. olive oil
  • 2 onions, diced
  • 2 cans chick peas
  • 1 8 oz. bag of spinach (any kind of greens would work, though)
  • 1 small lemon
  • salt and pepper to taste
  • about a half a box of spinach linguine
Get some water going for pasta, and cook the pasta to your liking. Heat the oil in a large pan.  Add the onion and saute for about 5 minutes, until translucent and yummy-smelling.  Add the chick peas and saute for about 10 minutes, until they’re nice and browned.  Stir in the spinach, the zest of the lemon, half of the lemon, juiced, salt and pepper.

Broccoli Pasta Salad

10 Jul

I have a thing for books.  A weird sort of relationship that I’m not sure anyone else has with books.

I wouldn’t go so far as to say that it’s a love-hate relationship, but something along those lines.

I absolutely despise being told to read anything.  If I have a textbook, or any other book that I’m required to read for school I will usually, on principle, detest that book simply because you’re making me read it.

But I love books.  I love to read for fun.  If I like a book, usually you won’t see my face until I finish reading it – that’s how absorbed I get when I read.

But there’s another dimension to my relationship with books.  As much as I love books, I don’t like libraries, or Kindles.  I like to own the books I read – to be able to touch the cover, smell the pages, and break in the binding all on my own.  I also like to be able to write in my books and fold down the pages.  I’m not one of those nutters that thinks you shoud never write in books, and that dog-earing kills the book’s soul.  (If you’re one of those wack jobs, please excuse me if I’ve offended you).

I just recently finished rereading the Harry Potter series for the 14th or 15th time, in preparation for the last movie that’s coming out in five days.  (I’m a nerd – don’t judge).

Anyway, I took my nose out of the seventh book long enough to make this pasta salad, and then shoved it back in once I started eating.  This salad is wonderful and a lot simpler than it lets on.  Just try it – and eat it warm, as it tastes much better fresh.  Then get reading, and love on your books.

PASTA SALAD WITH BROCCOLI AND PEANUTS (from Food Day – if you’re cool enough to live in Oregon, you’ll know that that’s a section in our paper)

  • 1/2 pound whole-wheat pasta
  • 2 heads (or more, if you want) broccoli (2 pounds)
  • 2 tbsp. vegetable oil
  • 1/4 tsp. crushed red pepper flakes
  • 3/4 c. water
  • 1/4 c. rice vinegar
  • 2 tbsp. smooth peanut butter
  • 1 tbsp. soy sauce
  • 1 bunch green onions, sliced
  • 1/2 c. roasted peanuts, coarsely chopped
Cook your pasta until al dente and then drain and rinse under cold water.  Set aside.
Okay, here the recipe leads you into this whole ordeal where basically all you’re doing is steaming the broccoli.   So here’s the easy way:  chop up your broccoli and steam it however you steam things until it’s tender.  Then, in a separate bowl, combine the 2 tbsp. oil, vinegar, peanut butter, soy sauce, and red pepper flakes with a whisk.  Add the pasta, broccoli, peanuts, and onions, and toss to combine.  Serve immediately or refrigerate and serve chilled (except you should really serve it right away, as far as I’m concerned).