pasta

Mac N’ Greens

/ ktbuchs87

In one week, Adam and I will officially live in Chicago.  Technically our lease started yesterday but we won’t be moving until next Thursday.  This move has come really fast and while I still have a to do list a mile long, I don’t feel as stressed as I usually do when we move.  Although that could all change in an instant, talk to me next week!  This will probably be my last post for a few weeks while we get everything moved and settled in our new place.  Once we’re in Chicago though my blogging will be much more regular and there will be some changes happening to the site!  Excited for all the new things that we are going to do and experience in the next few weeks!

 

This meal is a quick and easy meal to throw together and it makes a lot of leftovers.  It’s kind of the perfect meal to make when you’re moving to a new city…

Mac N’ Greens

photo (69)

  • 1 package of pasta (I used brown rice pasta to keep it gluten free.  Whole wheat would be good too)
  • 1 bag of frozen kale or spinach, thawed (could also use fresh and whatever green you want like collard or mustard)
  • Olive oil
  • 1 onion, diced
  • 3-4 cloves garlic, minced
  • 1/2 cup raw cashews
  • 1 3/4 cup vegetable broth or water
  • 1 1/2 cup cooked cannellini beans (or 1 can)
  • 2 tsp lemon juice
  • 1 tsp brown mustard

 

 

 

1.  If you’re using dried beans, soak them overnight, then drain and rinse them and cook them on the stove for about 20 minutes.  Drain and set aside.

2.  Make sure your greens are completely thawed.  If you are using fresh, chop them up and set aside.  Cook your pasta according to the directions on the package.  Once the pasta is cooked, drain and set aside.

3.  In a medium skillet saute the onions in olive oil for about 5 to 7 minutes until they are soft.  Add in the garlic and saute for another minute or two.

4.  In a blender or food processor, grind the cashews until they are a fine powder.  Add in about 1 cup of the broth or water and blend until smooth.  Add in the onions and garlic, beans, lemon juice, and mustard.  Combine until smooth and add in salt and pepper to taste.

5.  In a large pot, combine the pasta and greens until fully mixed together.  Pour the sauce into the pot and heat over medium heat until everything is warmed through.

 

Enjoy your delicious and nutritious pasta dish, and I’ll see you in Chicago!

Pumpkin Gnocchi

/ ktbuchs87

I’vePumpkin Gnocchi | Life Healthfully Lived always wanted to make fresh pasta, but it also intimidates me.  I worried that I would mess it up and just get frustrated.  Well after mastering another one of my culinary fears, a poached egg, I decided that I could take on pasta.

I am pleased to report that it was a huge success and now one of my favorite meals!  This isn’t a typical gnocchi, I’ve tweaked it just a little.  Italian grandmothers everywhere will probably want to beat me with a wooden spoon, but I think this is pretty darn close to the real thing in texture and taste.

If you have some extra time on the weekend, give this recipe a shot.  I think that you will be surprised at how easy it is to make and how tasty it is to eat!

Pumpkin GnocchiPumpkin Gnocchi | Life Healthfully Lived

 

  • 1 cup brown rice flour, plus more for rolling the dough
  • 1/4 cup psyllium husk (my grocery store sells this in the bulk section, but check in the spice or health food section too)
  • pinch of salt
  • heaping 1/2 cup of pumpkin or butternut squash puree
  • 1/4 cup vegetable broth, plus more if dough gets too dry

 

  1. In a large bowl mix together all your dry ingredients.  Then add in your pumpkin and vegetable broth.  Mix everything together (I find a wooden spoon works best).  Once everything is incorporated, let your dough sit for about 5 minutes.
  2. The dough will be soft, but if it is too soft or wet add in a little more flour.  If it isn’t holding its shape or is too crumbly add in some more broth.  Once you get the right consistency, take the dough out of the bowl and knead it a little into a good size ball.  Don’t get frustrated if it takes a while to get the dough just right.  It takes a little time.
  3. Cut your dough into four equal sections.  Then take each section and roll it out into a medium size rope.  Don’t make it too thick or too thin because then it won’t cook properly.  Cut each rope into about 5 or 6 little gnocchi’s.  Press each one down with the tines of a fork.  Continue this process until all your dough is used.
  4. In a medium saucepan, bring about 4 cups of water to a boil.  Drop in 10 to 12 gnocchi at a time and cook until they float to the top.  Pull them out with a slotted spoon and continue until all the gnocchi is cooked.

Now at this point you could go ahead and eat the gnocchi as is, but I like to saute them with a little olive oil, sage, and minced garlic.  I have also sauteed them with pesto, which was delicious!  I would recommend keeping whatever topping you choose light.  A tomato or alfredo sauce might overwhelm the gnocchi, and that is just no good.  I know this recipe seems a little daunting, but trust me, you can do it!  The more you make it the easier gets and you can be enjoying fresh gnocchi all the time.  I haven’t tried it yet, but if you wanted to make an extra batch of gnocchi and freeze it after it has been boiled, I bet that would work.  Now go make some delicious pasta!Pumpkin Gnocchi | Life Healthfully Lived