Quick Tomato Pasta (WFPBNO)

This pasta dish is a super quick dinner to throw together on a busy week night. If you don't have broccoli, use cauliflower or green beans, no zucchini on hand, then use a yellow crooked neck squash. This is a sure way to get some of the produce out of your frig. I was aiming for 2 servings but I must have used more veggies than I intended. We had four servings; I point this out because the leftovers were good but not as good as the fresh dish.

• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1 medium zucchini, cut into half moons
• 1 small broccoli head, chopped into bite sized florets
• 1 can fire roasted diced tomatoes
• 2 large portions of pasta
• 1/2 cup kalamata olives, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon rubbed sage
• 2 cups baby spinach
• 1 cup of saved pasta water

Get your water on to boil for the pasta. Saute onion in a couple of tablespoons water for 3-4 minutes.

Add the garlic, zucchini and broccoli. Give it a good stir and cook 3-4 minutes.

Add the canned tomatoes with their juice and season with oregano, basil and sage.

After cooking for a couple of minutes add a cup of pasta water, spinach and olives.

When pasta is done drain and add it to the skillet of veggies. Toss and serve with some nutritional yeast on top. You could also add a few bread crumbs or crushed red pepper flakes.

Enjoy!!!

Pasta Sauce (WFPBNO)

I love pasta. I also love all good sauces. This sauce pulls out all the punches, it's flavorful, thick and filling. I love the kalamata olives in this sauce. If there is an ingredient you don't care for either leave it out or substitute with something you do like. This made a thick hearty sauce. Serve over your favorite pasta or whatever you have on hand. I also think the leftover pasta and sauce would be good mixed together and topped with with some panko and baked in the oven. I'll be making a pot of chili in a little bit for the play offs this afternoon. There are several versions of chili on the blog, just use the "search" tool. Go Jags!!!!

• 3 garlic cloves, minced
• 1 small sweet onion, chopped
• 2 teaspoons dried oregano
• 2 teaspoons fennel seeds
• 1 teaspoon black pepper
• 2 (14 ounce) cans fire roasted diced tomatoes, undrained
• 2 tablespoons capers
• 1/2 cup pinot noir
• 1/4 cup balsamic vinegar
• 1/2 cup kalamata olives, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup fresh parsley, chopped
• 4 ounces baby bella mushrooms, sliced
• 2 cups chopped spinach

Sauté garlic and onion in a few tablespoons water until onions are translucent.

Add oregano, fennel seeds, black pepper and give it a good stir.

Add diced tomatoes, tomato paste, balsamic vinegar and wine. Stir well and simmer 5 minutes.

Add mushrooms and spinach. Cover and simmer about 30 minutes. Be sure to get your water on for your pasta at this point.

Add the olives, capers, basil and parsley. Stir well.

Serve the sauce over your favorite pasta shape. I used penne today. But any short pasta with ridges would work great so that the sauce has something to "hold" onto.

Serve with a side salad and/or your favorite bread for a complete meal.

Enjoy!!!

Kale and Butter Beans (WFPBNO)

We love butter beans. I mean what's not to love about these flavorful, tender, buttery beans? This is comfort in a bowl. If you aren't a fan of kale or don't have any you could always use collard greens or mustard green. I served these over leftover mashed potatoes but you can choose your favorite potatoes, pasta or rice for a delicious dinner or a filling lunch. This can be made in about 30 minutes and should serve four. 

• 1 medium sweet onion, chopped
• 1 tablespoon minced garlic
• 1 bunch kale, I used 5 stems, center vein removed, chopped
• 1 can (14 ounces) diced tomatoes, no salt
• 1 cup water
• 3 tablespoons reduced sodium soy sauce
• 1 tablespoon white miso
• 1 tablespoon dried onion flakes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon Hungarian sweet paprika
• 1/2 teaspoon chipotle powder
• 1 can (15 ounces) butter beans, drained and rinsed

In  a Dutch oven heat 2 tablespoons water and sauté onion. Cook until translucent.

Add the minced garlic and sauté for 45 seconds.

Add all of the dry spices (onion flakes through chipotle powder) and cook for 1 minutes. Add another splash of water if needed.

Add the water, tomatoes, miso, soy sauce and kale. Stir to combine, bring to a boil, then lower to a simmer and add a lid. Simmer covered 3-4 minutes. Remove lid and simmer uncovered for 8-10 minutes.

Add butter beans and bring to a simmer. Cook until kale is tender.

Serve over potatoes, pasta or rice.

Enjoy!!!!

Thai Tofu Stir-Fry (WFPBNO)

This simple stir-fry is delicious. As with most Asian dishes it's all about that sauce. This sauce is simple but flavorful and uses ingredients that I always have in my pantry and frig. You can sub a different color bell pepper if you don't  have red and you can use the colorful mini peppers if you don't have a full sized pepper. If you aren't a fan of heat deseed that jalapeno but do use it for the flavor.

• 2 tablespoons hoisin sauce
• 1 tablespoon maple syrup
• 1 tablespoon water
• 1 tablespoon Bragg's Liquid Aminos
• 1 tablespoon minced garlic
• 1 jalapeno, thinly sliced
• 6-7 ounces tofu, cubed
• 1 large red bell pepper, sliced
• 1 sweet onion, thinly sliced vertically
• 1 tablespoon fresh lime juice

Combine hoisin, syrup, water and Bragg's in a small bowl.

Heat a large skillet and add 2 tablespoons water. Add garlic and jalapeno; stir-fry 25-30 seconds until fragrant.

Add tofu, bell pepper and onion; stir-fry 2-3 minutes.

Add hoisin mixture; bring to a boil. Cook 45 seconds to a minute until it slightly thickens. Remove from heat and add lime juice. Serve immediately.

I served this over a pouch of microwave quick brown rice. 

Enjoy!!!