Tuesday, April 3, 2012

Pasta Carbonara, Minus Bacon

Hi there!  I hope you're having a fantastic Tuesday.  I'm getting ready to curl up on the couch with the newest episode of New Girl.  Seriously, if you've never watched it's laugh out loud hilarious, not to mention the re-watch factor!

Today was a very lazy day for me.  Lots of lounging around and reading, followed by an impromptu phone interview, grocery shopping at Kroger, cooking two meals, limping to the mailbox and dodging the multitude of runners that were enjoying the nice weather.  I love the sunshine and I'm definitely missing my long walks - hopefully, the stress response (pre-stress fracture) in my foot continues healing.  It's gotten better over the past 2.5 weeks, but I've only been able to wear my danskos which I lovingly refer to as my nun shoes without pain.  Danskos are the most comfortable shoes in the entire world, even if they aren't so flattering.

Tomorrow's agenda includes catching up with lots of old friends, I can hardly wait. Now, onto the recipe I'm sharing today..... for vegetarian pasta carbonara!  Oh yeah, that's another thing.  I gave up meat for Lent and discovered in the process that I'll never go completely vegetarian.  Of all people I was shocked -  I follow a mostly pescetarian diet because that's what I like and how I end up eating.  However, I miss occasionally being able to order chicken at Chipotle, the local organic bacon at my favorite restaurant... and proscuitto wrapped dates.  It's funny, because I rarely eat meat and didn't think I would miss it but apparently I do.  That's something that I'm okay with, but sometimes other people aren't - which is precisely why I don't believe in labels of what I "am" when it comes to my dietary habits.

Anyway, pasta carbonara was a recipe that always intimidated me.  I love eggs, especially over easy eggs, but the idea of runny egg on my pasta kinda freaked me out.  I did more research and found that the heat of the pasta cooks the egg.  I figured I would try it and if it was terrible, I would just pitch it. Oh my gosh, was I wrong, this dish was out of this world amazing.  Not only was it ridiculously easy - one of my friends has made it and she thought it was easy too - it was incredible and quick.  Perfect for those nights when you only have enough time to boil water :)


Vegetarian Pasta Carbonara

Ingredients

1 serving corn pasta
1 egg
1/4 cup parmesan cheese
1 tsp garlic, minced
1/8 tsp basil
ground black pepper

1. Boil pasta according to package directions. Drain. Return pasta to pot.
2. Crack egg into bowl, whisk to combine.
3. Add 1/2 of the parmesan cheese & garlic to pasta, place egg mixture on top.  Immediately, begin whisking the egg into the pasta without stopping until a smooth silky sauce forms - about a minute.  The heat of the pasta will cook the egg, but if you stop stirring the egg will scramble :)
4. Place pasta on a plate, top with remaining parmesan, basil and black pepper.  Feast away!


See you tomorrow or the next day!

What's your favorite easy pasta recipe?

Sunday, April 1, 2012

A Saturday Kind of Stir Fry

Hi there!  Happy Sunday :)  Oooo and Happy April Fool's Day!!  Any plans to play any good pranks today?  I read a huge list on pinterest a few weeks ago and I must say my favorite included tying your husband's clothes to the bed while he's sleeping bwahaha.  When I was in college, I stuck a plastic rat in my roommates bathroom - simply terrible ;)

 I can't believe how fast the weekend has seemed to fly by - it feels like it was only Friday moments ago.  Friday night's plans included sushi with the girls and an early night in, which some nights are the best nights of all.  

On Saturday, I went to brunch with another friend and hit up the farmer's market.  One very important lesson was learned and that is don't go to the farmer's market when you're freezing!  I walked away with only a few pieces of chocolate because I was too cold to shop I never thought I would ever say that Apparently, that encouraged me to come home and spring clean my apartment.  Someone tell me how that makes sense. Last night, I watched the OSU vs. Kansas with a few friends and had one of my favorite gluten-free ciders Crispin!

Today, my agenda includes brunch with the girls....which wouldn't be complete without bottomless mimosas!  Champagne and orange juice, can you do no wrong?  The weather is supposed to be so warm today that I can't wait to enjoy it.  Unfortunately, there aren't any flip flops in my future today :(  Sigh, the joys of a stress fracture.

Anyway, I thought I would share one of my favorite quick and easy recipes. I made this  a few weeks ago and thought I would share.  It's simple, fast and easy - plus you can substitute any veggies of your own and feast away.  Enjoy!


Saturday Stir Fry

Ingredients

1/3 cup brown rice, uncooked
1 tbsp cold-pressed sesame oil
10-15 asparagus spears
1 tsp garlic, minced
1/2 tbsp onions, diced
3 oz tofu, chopped
1 tbsp of tamari (feel free to use less!!)

1. Prepare brown rice according to package directions or use a rice cooker like I do :)
2. Rinse and dry asparagus.  Holding onto ends, break asparagus in half - it will snap right about the woody stem - discard ends.  Chop asparagus into 1/2-1 inch size pieces.
2. Spray wok with non-stick spray then heat 1 tsp of sesame oil in wok over medium-medium high heat.  Add asparagus, after 3 minutes add garlic and onions, cook about 5-7 minutes or until asparagus are lightly crunchy. Occasionally stir so that all pieces cook through.  Remove asparagus mixture, set aside.
3. Add tofu to pan with 1 tsp of sesame oil, turning to coat and cooking until tofu is lightly browned.
4. Add asparagus mixture back to wok, stir to combine.  Cook an additional 2-3 minutes then add rice and remaining tsp of sesame oil.  Cook until thoroughly warmed then add tamari, stirring to combine.  Remove from heat and serve.


What are your favorite stir-fry ingredients? Any fun Sunday plans?