Pasta with Avocado Cream Sauce and Cilantro Oil

For the past week or so, I've gone through at least half an avocado a day. Usually I'd just top my lunchtime sandwich with half or mash some up for Mexican salads; I didn't get too creative with them. So when I saw a lone, super ripe avocado in the fridge, I decided to get sassy.

Since I also had a decaying bunch of cilantro in the crisper, I decided to let loose with that as well. Does it bother anyone else that when you want to use fresh herbs, you end up buying way more than you need, letting the herb ultimately decompose in the fridge?

Right, this is a food blog. You don't want to hear words like decaying and decomposing. Moving on.

This was definitely one of those "use up the leftovers" type of meals. One of those "I pray this somehow comes together" dishes.



(It also happens to be one of those "looks horrifically unappetizing and monochromatic" dishes, but that's a minor detail.)

And come together it did. Beautifully, in fact.

The avocado cream sauce is just so creamy. It's luscious and coats the pasta in such a way that each noodle is almost cloaked. The cilantro oil adds just enough fresh punch; each bite has just a subtle herbaciousness that takes the dish to a heightened level. It just works.



Pasta with avocado cream sauce and cilantro oil
Ingredients
- 8oz pasta (I used gluten free rotini, but most will do)

Sauce
- 1 large ripe avocado, halved and pitted
- 1T white miso (optional)
- Juice of 1/2 lemon
- 1 garlic clove
- 1/4 cup unsweetened milk (I used almond)
- S&P, to taste

Cilantro oil
- 1 cup cilantro
- 1/2 cup olive oil
- Sea salt, to taste

Instructions
- Cook pasta according to package directions. Set aside.
- Prepare cilantro oil by blending olive oil and cilantro until thoroughly combined. If you want to remove the solids, strain through a mesh sieve. Set aside.
- Prepare sauce by adding all ingredients except milk in a blender or food processor. Slowly add milk until mixture is creamy and completely smooth. Add sauce to pasta and toss until coated. Drizzle each serving with cilantro oil.

Serves 4

Double Cheddar & Caramelized Onion Mac & Cheese

The other day, my mom told me about a "Hungry Girl" recipe for mac & cheese, which involved both broccoli in cheese sauce and Laughing Cow cheese wedges.

I distorted my face and ranted about how awful it sounded for a good twenty minutes.

Let me repeat to you guys: it's awful. I don't subscribe to the "low fat, low cal, low taste" mailing list.

Why would anyone...? Don't get me started again.

Anyway, my food philosophy involves eating foods the way they're meant to taste. Using real, wholesome ingredients to allow for the integrity of the dish to shine.

So, when a craving for mac & cheese hit, I did just that.



I used real cheese. Fresh grated, good quality cheese. And real milk.

And perfectly al dente orecchiette pasta.

And slow cooked, sweet and luscious caramelized onion.

No artificial cheese to be found. Not a gelatinous thirty-five calorie wedge in sight.



Instead, a combination of flavors that created such a beautifully rich, thick and creamy mac & cheese that a small bowl satiated my craving, my belly, and my soul. Oh, did it ever satisfy my soul.

Real food. Real good.


Double cheddar & caramelized onion mac & cheese
Ingredients
- 2 cups dry, small pasta
- 1 large onion, thinly sliced
- 3/4 cup mild cheddar (I used champagne cheddar), grated
- 3/4 cup smoked cheddar, grated
- 1 cup milk
- 1T butter
- 1T flour
- Pinch of nutmeg
- S&P, to taste

Instructions
- Caramelize onions in an oiled large skillet on medium low for about 45 minutes, or until onions turn a nice golden brown. Set aside.
- Cook pasta per instructions. Set aside.
- In a sauce pot, melt butter and slowly stir in flour. Stir and cook for 2-3 minutes to remove the raw flour taste. Slowly pour in milk, whisking to avoid lumps, then add nutmeg. Stir until warm and slightly thickened. Slowly add cheese and stir until smooth and fully melted. Add in cooked pasta and onions and stir to combine.

Serves 4

Four Cheese Lasagna with Mushrooms and Roasted Red Peppers

There are some recipes that I think benefit from experimenting, using fancy sauces or hard-to-come-by ingredients to elevate the dish to a new level. I love sneaking interesting ingredients into common foods, such as quick bread or soup because it keeps the foodie in me on its toes. However, some things just shouldn't be messed with too much. There are those dishes who benefit from a nice dress and their favorite pair of earrings, but few other embellishments. One of those things is lasagna.



I just love everything about lasagna. From the sound "gn" makes in Italian, to the therapeutic process of lovingly layering each ingredient, to the strand of gooey cheese that wraps itself delicately around your fork as you take the first bite.



As any self respecting Italian girl, I make my lasagna in the most imprecise way possible. When it looks like there's enough cheese (the horror), I stop. When I think the sauce will weigh everything down, I spread a thinner layer. I've come to realize that lasagna is about feeling the ingredients, not measuring everything. That being said, I tried to get down some measurement, for the sake of a recipe.



You'll thank me for that later, because trust me, you want to make this lasagna. It's full of homemade marinara, multiple cheeses, and all my love.


Four cheese lasagna with mushrooms and roasted red peppers
Ingredients
- 9 lasagne noodles
- 1 recipe for marinara sauce

- 10oz whole milk ricotta cheese
- 1 egg
- 1 garlic clove, minced
- 1 tbsp fresh parsley, chopped

- 1 cup shredded mozzarella
- 1 cup shredded fontina
- 1/2 cup fresh grated parmesan or romano

- 1 cup crimini mushrooms
- 1 large roasted red pepper
- 6 large basil leaves

Instructions
- Combine ricotta, egg, garlic and parsley. Set in the refrigerator.
- Prepare vegetables: thinly slice mushrooms and saute them in a touch of olive oil until they begin to soften and release their juices. This will prevent your lasagna from getting soggy. To roast pepper, put it under the broiler until completely charred, allow to cool in a paper bag, then peel off the skin and slice it into thin strips.
- Assemble lasagna: Pour a bit of marinara sauce on the bottom of a 9x13 pan. Place three lasagne noodles on top. Spread about half the ricotta, then half the mushrooms and pepper, 3 basil leave, then 1/3 of each shredded cheese. Repeat the process once more, then top with final three noodles, sauce, and remaining 1/3 of each shredded cheese. Cover lasagna and refrigerate it for at least an hour (chilling also prevents a soggy lasagna).
- When ready to cook the lasagna, preheat oven to 375 and bake for 40 minutes, or until top is brown and bubbly.

Serves up to 8

Sunday Dinner

Few things are better than this.

Brother Devil

For the time being, I've decided to buy one type of seafood per week so that I can try various types, make an array of recipes and discover what I like or dislike. Last week I bought salmon, and this week is shrimp week. Admittedly, I've never cooked shrimp or liked it very much, but I wanted to give it another go. With fresh shrimp, herbs and wine bottle in hand, I knew exactly what I wanted to make as soon as I left the grocery store.


Shrimp fra diavolo

Fra diavolo means "brother devil" in Italian due to the spicy addition of red pepper flakes. It's most commonly prepared with lobster, but shrimp also works exceptionally well.

Ingredients
- 1/4lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 15oz can diced tomatoes
- 1/4 cup white wine
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes, divided
- 1 tbsp fresh basil
- Dried oregano, to taste
- 1/2 tbsp fresh parsley
- S&P, to taste
- 2oz pasta (optional)

Instructions
- Heat a large skillet on medium high. Toss shrimp in olive oil, half the red pepper flakes and a pinch of salt. Add shrimp to skillet, cook for 1 minute, flip shrimp and cook for an additional minute, place in a bowl and set aside.
- Turn heat to medium. Add shallot and garlic to the same skillet, adding more oil if necessary. Cook until translucent.
- Add wine and cook for 5 minutes, or until wine is reduced. Add diced tomatoes, basil and oregano. Bring mixture to a low boil and simmer for about 10 minutes to allow the sauce to thicken and flavors to meld.
- Add shrimp to the sauce and heat through for about a minute. Serve over pasta or with a torn piece of crusty Italian bread. And pour yourself a nice glass of the wine you used in the sauce.

Serves 1











I have to say, I'm impressed with myself. I cooked the shrimp perfectly and I actually really, really liked it. Honestly, this tasted phenomenal and was brimming with flavor and the right amount of heat. I don't think I need to explain it any further; the pictures speak for themselves.


Italian food, you never let me down.

This post is also a hint to my new blog name. Any guesses? You'll find out soon enough.

Garlic & Oil

Let me introduce you to my favorite comfort food.



I know I've said a lot of things are comfort foods for me, but this is the ultimate. It's the one dish I always request from my nana, regardless of the time of year. There has always been a large bowl of it, covered in garlic and dripping seductively in fruity oil, on holidays ranging from Thanksgiving to Independence Day. It has been a mainstay in my family since I can remember and will forever be a regular part of my diet. It comes together in literally five minutes, has minimal ingredients and couldn't taste any more perfect. Feel free to double, triple or even quadruple the recipe - this is simply portioned for me.


Pasta aglio olio
Ingredients
- 2 oz pasta, preferably spaghetti or capellini
- 1-2 tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- Hefty pinch of red pepper flake
- Sea salt, to taste
- Parmesano-Reggiano (optional)

Tutorial:

1. Pour yourself some wine. Play some Sinatra.



2. Peel your garlic and cut it in thin slices. Don't crush it! Leaving it in thin slices is key.



3. Heat a large pan on medium-low and add your olive oil. The more, the better. Toss in your garlic and red pepper flake and heat through until your pasta is done cooking. Make sure the garlic doesn't burn or else the entire dish will taste God awful.

4. Portion out your pasta. I use a quarter to measure the exact amount. It's very scientific, you know. I use capellini (angel hair) because I prefer it, but feel free to use spaghetti.



5. Add pasta to boiled, salted water. You know the drill. If using capellini, drain after 2 minutes. Any longer and it will be angel mush.



6. Immediately toss pasta in the pan along with your oil, garlic and red pepper flakes. Try to be fancy by flipping the pan and fail to get a picture that isn't blurry in the process.

7. Plate, elegantly, of course.



And...

8. Mangia!



Things things I highly recommend for this dish:
- Use regular pasta. Don't try to go all fancy and healthy by using whole grain; just buy the white pasta.
- Some recipes call for breadcrumbs or parsley, but don't bother with that because it's unnecessary. Simple is best.
- Don't skimp on the oil. The best part is sopping the leftover oil and garlic with a ripped piece of crusty bread. Just enjoy it.

Unattractive Food

I can promise you delicious food.

I can promise you healthy food.

I can't, however, promise you attractive food.

This recipe proves that point.


(Gluten free) Pumpkin goat cheese stuffed shells with vegan spiced bechamel
Ingredients
- 1 package gluten-free jumbo shell pasta (I used this brand)
- 4-5 oz goat cheese (I used this; it's lovely)
- 1/3 cup pumpkin puree
- 1/2 tbsp fresh sage
- 1 tsp dried thyme
- Vegan bechamel
- S&P, to taste

For bechamel
- I simply used this recipe but used spelt flour, Earth Balance, and added 1/2 tsp pumpkin pie spice for fun.

Instructions
- Preheat oven to 375.
- Allow goat cheese to sit at room temperature until slightly softened. Add cheese to a bowl and fold in pumpkin and herbs until you get a smooth and light consistency. Season to taste. Set aside.
- Cook pasta 5 minutes shy of cooking instructions (this particular brand called for a 20 minute cook time, so I stopped cooking them after 15 minutes). Drain and set aside.
- While pasta cools, prepare the bechamel according to the aforementioned recipe.
- To assemble, spoon enough bechamel on the bottom of your desired casserole dish to fully coat the bottom. Stuff the shells using 1-2 teaspoons of the goat cheese mixture. Close shells just slightly and place cut side down in the casserole dish. Top with remaining bechamel.
- Bake for 20-25 minutes or until golden brown and bubbly.

Serves 4


I really tried to make this dish look appealing, but it's just so beige. Despite that, it's a completely wonderful dish. It's delicately spiced, herbaceous and a tad sweet. Plus, it's out of control creamy without being heavy. Another added bonus is that even though this recipe includes cheese and bechamel, it's completely healthy.

Oh, I also adore goat cheese. This may lose me more readers, but it's true.


Does it look better now?


Now?


No? Fine, I also massaged some purple kale.


(Mom, you'll be glad to know I only used half a head of kale this time).

I fold.

More Pesto

Wednesday's are the day when I have my night film class, so I always plan ahead and make something that I can easily bring to class. I've found that it's really easy to bring things like pasta dishes, huge salads, or leftovers that would be tasty at room temperature. This week featured more of that almond pesto that I made the other week. I don't make pesto often, but it's always great when I do because I have so much leftover.

Here's a useful tip for saving pesto: scoop the leftovers in an ice cube tray, cover with plastic wrap and freeze. You can pop out the pesto cubes, put them in a baggie, and store in the freezer to use as needed. Whenever I want some, I just pull out a cube and let it defrost in the fridge. Perfectly portioned pesto!

Anyway, here's what was featured in this week's class dinner:


Pesto pasta salad with herb grilled tofu
Ingredients
- 1 cup cooked pasta of choice
- 1 serving herb tofu (recipe to follow)
- 1-2 tbsp pesto
- 1 Roma tomato, diced
- S&P, to taste

Instructions
- Toss everything together and chill until serving. Dinner in minutes.

Serves 1


Herb tofu
Ingredients
- 1 block extra firm tofu
- 1 tbsp olive oil
- Juice of 1 lemon
- 1/2 tsp each dried basil, oregano, parsley and thyme
- S&P, to taste

Instructions
- Slice tofu into desired shape. I just made 1/2" thick tofu "steaks" because I find those easier to marinate.
- Combine marinade ingredients in a shallow bowl or tupperware container. Add tofu and turn once, allowing both sides to get a quick coat. Allow to marinate at least one hour, turning tofu every 15 minutes or so.
- Grill for 3-5 minutes on both sides. Alternatively, you could bake the tofu or pan sear it until brown. Cut into bite-sized cubes before adding to the pasta salad.




While I do enjoy preparing dishes that take a while to cook because I love being in the kitchen, I look forward to making something quick and easy on Wednesdays. This came together in minutes, was extremely flavorful, and utilized simple ingredients that I already had on hand. The most labor intensive part was the herb tofu, which was entirely worth it because it made the dish (good thing I have a bunch leftover because I have this sneaking suspicion it'd make a great sandwich stuffer).