week night pasta for one

Cooking for one can be tricky. On nights when J is working late and I'm left to dine solo for the evening, I generally turn to something quick, easy, and inexpensive... which, normally leaves very little option for healthy or imaginitive (mac & cheese, anyone?) Last week, I found myself in this position but -with some leftovers, 2 store-bought ingredients, and a little creativity- I had a simple, tasty vegetarian dinner for one that didn't come out of a box. And it was still done in 20 minutes. Amazing, right? I thought so, too.

We tried chicken Milanese with arugula salad earlier last week with great results but, had some leftover greens and red onion... which made me think of this Real Simple dish I had stuffed in my recipe files ages ago. I also had that too-much-for-one-but-not-enough-for-two portion of gemelli leftover from a pasta salad of weeks passed; some handy chicken broth to sub for the wine and -$5 at Super Wal*Mart later- a small soft wedge of Brie and a carton of earthy creminis. It was meant to be.

I'm somewhat ashamed to admit it but, this was the first time I had *ever* cooked mushrooms or tried Brie cheese, and only the second time preparing arugula! I was rewarded for stepping out of my food comfort zone, though. The savory sauteed creminis and onions, peppery arugula and tangy Brie tossed with perfectly al dente gemelli was a delicious alternative to my stand-by boxed Annie's (I still love you though, Bernie!)

Gemelli with Brie, Arugula & Mushrooms

{adapted from Real Simple}

Serves: 1

Ingredients:

• 1 heaping cup of dry gemelli, or other shaped pasta (penne, rotini, farfalle, ziti, etc.)
• 1/4 cup reserved pasta cooking water
• 1 tablespoon olive oil
• 2-3 button or cremini, or 1 portobello mushroom, stems removed and caps cut into bite-sized wedges
• 1/4 of a small red onion, sliced
• 4 tablespoons chicken or vegetable broth (or dry white wine)
• salt and pepper, to taste
• 1/2 ounce of Brie, cut into small pieces
• handful of fresh arugula, torn into bite-sized pieces

1. Cook the pasta according to the package directions. *Remember* to reserve 1/4 cup of the cooking water. Drain the pasta and return it to the pot.

2. While the pasta is cooking, heat the oil in a skillet over medium heat. Add the mushrooms and red onion, and cook 2-3 minutes tossing occassionally, until the mushrooms begin to release their juices. Add the broth (or wine), season with salt and pepper, and cook until the mushrooms begin to brown and the liquid reduces, about 5-6 minutes.

3. Mix the Brie pieces with the warm pasta so that they start to melt. Pour the reserved cooking liquid over the Brie to facilitate melting, and toss together until the cheese is completely melted and the pasta is coated (if your Brie is being stubborn, place the pot over a still-warm or low heat burner, mixing constantly, until it is fully melted). Stir in the sauteed mushroom-onion mixture. Add the fresh arugula, toss and serve.

Cooking for the fam? Check out the original recipe (serves 4).

Just a little FYI for you first-time fungus cooks like myself: button, cremini and portobello mushrooms are all the exact SAME species of mushroom, they're just picked at different points in their development. All are lovely and suited for this dish, though the smaller varieties (button and cremini) are the easiest to chop into perfectly bite-sized slices.



Do you have a favorite just-for-one recipe in your arsenal?

Share it with me in the comments! x 

at long last: sweet spring bounty

While it has -technically- been spring here in New England for the last month and a half, we have finally started experiencing that warm, sunny weather in more recent weeks... which means, we're just now getting a taste of all that wonderful spring produce that many of you in warmer climates have been enjoying for the past month. I was pleasantly surprised to find artichokes! and asparagus! and rhubarb! as I shopped for groceries last weekend, and it was a welcome sight. To celebrate, I made good use of some of this late spring bounty (and a strawberry sale!) with a nostalgic sweet spring salad.

Strawberries with spinach? Yes. An odd combination, I know. I remember trying this salad for the first time as a tween and being utterly horrified at first... and utterly wowed at the fact that leafy greens and juicy fruit make such a wonderful pair. The sweet poppy dressing marries these two ingredients so nicely, and really makes this a stand-out salad. It makes a fresh and interesting side dish for any warm-weather meal, and can hold its own as a light-but-delicious lunch.

Strawberry-Spinach Salad

with Sweet Poppy Dressing

{adapted from AllRecipes}

Serves: 4

Ingredients:

For the salad:

• 10 ounces fresh spinach, rinsed, dried & torn into bite-size pieces (I just used baby spinach)
• 1 quart of fresh strawberries, cleaned, hulled and sliced
• 1/4 cup almonds, toasted and chopped or slivered

For the dressing:

• 2 tablespoons sesame seeds
• 1 tablespoon poppy seeds
• 1/4 cup sugar
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon minced onion
• 2 strips of cooked bacon, crumbled/finely chopped (optional)

1. In a medium bowl, whisk together all of the dressing ingredients until combined. Cover and chill for one hour.

2. In a large bowl, combine the spinach, strawberries and toasted almonds. Drizzle dressing over salad, and toss to coat. (It was recommended in the original recipe that the dressed salad be chilled for 10 minutes before serving but, I found this step unneccessary... and kinda gross.)

I'm thinking that adding some grilled chicken - perhaps glazed with a bit of that fantastic poppy dressing - would make an amazing summertime dinner with this salad. Further experimentation is needed. x

so fresh, so clean

I had a bomb dropped on me last week, friends.
Come June 1st: I'm being laid off. A pretty stale piece of news but --in this uncertain economy-- not all that uncommon, I'm afraid. At least I've got this place and some lovely spring weather to keep me occupied during my limbo. That's my best attempt at a silver lining for now, anyway.

Since I've been a little down in the dumps, I've abandoned my kitchen almost entirely. I have been doing quite a bit of cleaning, though. I'm no neat freak but, sometimes giving the abode a good clean is a great de-stressor and makes me feel accomplished-- how about you?

 As I cleaned, I successfully tested some DIY linen water that I'd been dying to make since I'd seen it in last summer's issue of GreenCraft. I think this would be a quick and useful project for those of you in the midst of spring cleaning.

Linen water is a great way to keep your home smelling fresh-- without any harsh chemicals or over-bearing scents. More importantly, you can make your own with simple ingredients and recycle a used spray bottle in the process. Its great for spritzing anywhere that could use a bit of freshening: bed sheets, blankets, curtains, gym bags, upholstered furniture, carpet & rugs, pet areas, laundry hampers or even in your car. Just be sure that the components of the linen water won't alter or damage your fabric before using.

DIY Linen Water

{from GreenCraft Magazine, Summer 2009}

Materials:

• 2 1/2 cups mineral water
• 5 ml. essential oil of your choice
• 1/8 cup vodka
• a used spray bottle, washed and dried
• printable labels (optional)

1. Combine the vodka and essential oil.

2. Add mineral water to the vodka-oil mixture, and pour into a clean spray bottle.

3. Spritz at will!


I recommend citrus fruits for your essential oil (lemon, orange, grapefruit, etc.) because they exude a freshness that I just love but, if there is another scent you'd prefer, go for it.

Also, I made some labels for mine on printer-friendly sticker sheets. Creature Comforts has a variety of cute *free* options right here, for personal use only please.

Now that I think about it, you could even dress this project up as part of a gift basket for a thoughtful housewarming gift or maybe a simple Mother's Day present. Give the gift of freshness :-)
x

springin' ahead

Though it may not feel like it around my neck of the woods, spring is almost here. Before I know it, all those bulb flowers will be blooming in soft pastel hues, the forsythias will come alive with buds as bright as sunshine... and the dreaded barrage of pollen will be covering unsuspecting victims in a horrid yellow-green film and irritating sinuses everywhere. Ahh, spring.

All kidding aside, I am really looking forward to warmer days, extra hours of daylight and the influx of wonderful warm-weather produce into local markets. Part of my New Year's goal was to experiment with new-to-me ingredients and to eat more seasonally so, I've finally got some new items to work with. Not that citrus fruits and squashes aren't great, I'm just ready for something different. Peas and mushrooms and strawberries, oh my!

I found this nifty printable mini spring produce chart which, is a great little resource that fits right into your wallet or pocket, perfect for those fruitless (pun somewhat intended) trips to the grocery store. To see what's growing near you during any time of the year, try the NRDC's Eat Local gadget (try it, its fun!). Eating seasonally and locally is not only more sustainable but, you end up with the freshest produce possible. Its a win-win really.


So what spring goodies are you most looking forward to? x