Oh Pad Thai, how I love thee. In completely sincerity this is probably one of my favorite foods, but you’ll notice that with well over 600 recipes on here you won’t find a single one for Pad Thai. There’s a reason for this.
This recipe if from Deb – she received it at her wedding shower from an aunt who’s mother lived in Italy as a little girl. She makes it all the time and can I just say, I am SO GRATEFUL she shared this with me. I tasted the soup as I went but it wasn’t until I spooned myself a big bite from my photo bowl that I understood exactly what this was – the best lasagna you’ve ever had with a quarter of the work.
I grew up with an Italian (American) father who liked to tell me I wasn’t Italian enough. You don’t like green olives stuffed with meat and cheese? You’re not Italian. You don’t like raw-seeming prosciutto wrapped melon? Nope, not Italian.
Two things to talk about today. I’ve started to use “cooked chicken breasts” as an ingredient and I’m not sure if some of you find that annoying. My most used method for cooking chicken that I’ll add to soups, pastas or pilafs is probably not what you think.
For the past few weeks I’ve been giving cooking lessons in my home! Two awesome middle school girls, Morgan and Caroline. We’ve been having fun and cooking whatever they choose to make from my blog. They chose this pesto pasta salad which has been on homebeccanomics for a long time -the pictures were terrible and I used copious amounts of exclamation points in the introduction. After tasting the end result, though, I knew it deserved a facelift because it’s so ridiculously delicious that you shouldn’t let poor photography put you off for one second.
The colors are Christmas in July but the flavors are pure summertime. With herb gardens generously yielding their bounty thanks to the buckets of rain we’ve been getting, jazzing up this basic pasta salad was a cinch.
This is not something that is routine for me. You’d think I’d grown up eating it, with all the Italian food around, but no. It’s easy, healthy, and pleasing to most people but I’ve never made it, not once. Until this time, that is. It was a first-try recipe but my husband like, freaked out about it so I figured my first go-around was successful enough to share!
Nothing says comfort food to me like risotto – just what I want to tuck into on a cold night. This particular dish was a bit fancy for a weeknight but sometimes fancy is just what you need to spice things up – plus, since there’s almost 20 grams of protein per serving you can make this your main (and only) dish.
Pizza is definitely one of my favorite things to make (and eat, for that matter). I make my own dough which, though pretty simple, is an extra step in the process. I love veggie pizzas so I usually have some work to do for the toppings as well (sauteeing mushrooms, roasting eggplant, etc.). Making my own sauce is an extra effort I just can’t get into. No more dishes!
I read an article recently that says the reasons diets fail is because the dieter returns to his or her original patterns after losing the weight. I definitely weighed about 15 pounds more in college than I do now and no, I haven’t spent the last ten years on a diet. The only way to lose the weight and keep it off is to actually overhaul the way you eat.
I used to crush pasta. I’d come home from high school sports practice and devour platefuls of rotini. Seconds, thirds, forget about it. Pesto has always been a favorite of mine, flavor-wise, but I don’t make it so often.
Today’s big idea can be titled, “Pasta Water”. Once I figured out how to use it correctly, I realized I could make a pasta dish from a combination of any veggie, any pasta, and any cheese. The world was my pasta oyster. Now I want to introduce it to you!
Pasta salad is generally a no-no in the healthy eating playbook. White, starchy pasta smothered in mayonnaise – yum. Luckily it’s not one that appeals to me in the least so it’s easy to avoid. I DO, however, adore all-in-one pasta dishes (meaning veggies, whole wheat pasta and protein in one bowl), and it makes total sense to transfer that idea to pasta salad. Easy to serve for parties, pack for lunches, and eat on sticky summer nights when warm pasta does NOT appeal.
You know that generally, when I cook or bake, I enjoy simplicity. Fewer ingredients means it’s quicker and easier overall. That being said, basic lasagna/manicotti/stuffed shells just screams for some jazzing up. I’m speaking nutritionally here, since obviously cheese, pasta, and tomato sauce is outrageously perfect just as it is.
And asparagus. And walnuts. The original title filled the title space to the max so I had to leave some out. I’ve been majorly craving stinky cheese lately so I apologize for all the blue; hopefully you’re team stank and are welcoming these recipes. This pasta is delightful AND quick – you should make it soon.
I love 30 minute “all in one bowl” dinners for weeknights, especially ones that lack arbitrary ingredients. Sesame seeds are the most random here and they’re easy to throw on the grocery list. This one is light and healthy PLUS my 2 year old daughter devoured it. Even when noodles taste Asian she gobbles them down. Kid’s aren’t dummies, noodles are the best.
Alternate title – “The Easiest Pasta Dish I’ve Ever Made”. Honestly – I thought I was reading the recipe wrong and it wasn’t until I ate a big bowl of this that I felt certain it would all turn out in the wash.
Whenever I entertain healthy eaters I like to keep things on the lighter side. You don’t want guilty-feeling diners – you want happy diners. You may be wondering why I’m starting a post of cheesy garlic bread with my healthy eating sentiments.
Soup on Sundays is a family tradition – even when it was just “pastina”. Because we don’t technically have a dining room table (I’ll elaborate), soup is a favorite to serve for company because it’s a “whole dinner in one dish” kind of meal that is easy to eat on the floor or the couch.