All posts filed under: Pasta

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Clean Cleanse: Week 2 Recap + Vegetable Lasagna

Yes. You read that correctly. I made a CLEAN lasagna with the help of the clean cleanse blog. Of course I found a way to work pasta into the cleanse, you didn’t think I’d converted completely, did you? But fear not, I didn’t break the cleanse with this lasagna as you will see in the recipe below. Recapping week 2 – this will be much shorter than last week’s as the week continued on much like week 1. This week the temptation for me was more alcohol than food. I had a pretty hard week and I really wanted a glass of wine at the end of the [every] day. However, I resisted. Mostly for fear of shaming myself to everyone at work and all my friends if I broke the cleanse, but still. I also had the strong urge to just pig out on something. You know when you eat way too much pizza, chinese food, ice cream, anything and you feel horrendous afterward but you just couldn’t stop yourself from pigging out? I missed …

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Spaghetti Squash: It’s Not Spaghetti, but It’s Good

The truth: Spaghetti squash is not spaghetti. It doesn’t taste like spaghetti (because it’s a vegetable); the texture isn’t like spaghetti (it’s crunchy). So if you’re looking for the ultimate healthy, gluten-free, low-calorie, eat-a-lot-and-still-be-skinny pasta substitute, this is not it. PS. It doesn’t exist, and if it did, we’d all look like Giselle. But here’s the good news: spaghetti squash is great. It’s easy to cook, mild in flavor and versatile. And last week, I cooked it in three divine ways. Let’s start with how to cook it. Cut it longways, take out the seeds, drizzle it with some olive oil and salt, and throw it in a 400 degree oven for about 40 minutes. That’s it! Then use a fork like this to create spaghetti squash’s characteristic ribbons. Once you have a bowl of these beautiful yellow shreds, you can do just about anything. Now I said spaghetti squash isn’t spaghetti, but you can certainly pair it with Italian flavors. Saute it with some olive oil, crushed tomatoes and basil and top it with a …

Salty/Spicy/Sweet Noodles

Clean Cleanse: Week 1 Recap + Salty/Spicy/Sweet Noodles

Don’t worry we aren’t turning into a health blog! Just giving some healthier options in time for Spring cleaning. First up, my recap of week 1 on the cleanse followed by a recipe for Salty/Spicy/Sweet Noodles! Hint: they’re not actually noodles…Skip to the bottom if you just want the recipe! Let me preface this recap by saying that for those of you who I don’t know personally, I work in events for a restaurant group and catering company. As you can imagine, this isn’t the most conducive environment for any type of restrictive diet. This week was especially trying as I had events almost every night of the week and each one with a food item I had not yet tried. GREAT TIMING. A sampling of the things I didn’t eat: croissant apple cinnamon bread pudding with caramel sauce, my FAVORITE mac n’ cheese in hors d’oeuvres form, a porchetta slider on focaccia, a 6′ muffaletta hero, and a remoulade macaroni salad. Did. Not. Eat. Not. A. Single. Bite. Or. Taste. I think if I …

Venice Carnevale–E.V.O.Oh My Gah I’m in Italy (6)!

Carnevale is basically Europe’s Mardi Gras. Lots of drinking, ridiculous costumes and amazing amounts of fun. We chose to spend Carnivale in Venice, one of the major celebration cities in Italy. It was incredible. I have never seen such elaborate costumes and Venice, oh Venice. It feels like you’re walking around a movie set. Absolutely breathtaking. I loved it. We happened to eat pretty well in Venice, don’t get me wrong it’s an overpriced tourist city–well worth it though. But this post is going to be more of a mix of travel info about Venice and food because my experience in Venice was less about the food than it was just about the city itself. Drinks: While in Venice, try an Aperol Spritz. It’s made with Prosecco, Aperol Orange Liqueur and soda. They put a blood orange slice in it to made it look pretty and if you wanna get an extra buzz from this already stiff drink, eat the orange slice.   Also you’ve gotta get absinthe–real absinthe. Now it’s legal in the US …

Creamy Israeli Couscous and an Airplane Food Rant

This week I’m in California! Before I blog about all food West Coast, I thought I’d give you a little post about eating before boarding your flight to your next vacation destination. Now we all know that plane food is a little less than subpar. If you’re lucky enough to even be fed on a flight without having to pay an extra fee, you will usually be given one of several options: something fake that stains your fingers orange, way over cooked spaghetti with goopy marinara, or defrosted mystery meat in a lean cuisine-like plastic container. Now none of these choices are particularly appetizing. So you have a couple of choices. Number 1: go hungry. If you’re like me and your appetite never seems to be satiated then this is not the option for you. Number 2: pick up several candy bars and chips at the snack stand before boarding. While this is usually the route most people take, including me, it’s bad and you know it. Those snacks are processed and full of fat …

Baked Egg Noodle Casserole Creation

A few days ago I was rummaging around the kitchen. I was exhausted from a summer of running around the city, and congested and sniffly from living with a congested and sniffly Whitney. What I craved was comfort food. I went to our pasta cabinet and I was surprised to see that all we had was a half full box of elbows and a bag of egg noodles. Despite the fact that my Dad says elbows make him giggly because they slide right down your throat, that wasn’t exactly what I was hoping for. I suspiciously picked up the bag of egg noodles. They’re good in matzah ball soup so perhaps they’d be good in my favorite Rao’s pasta sauce. As I was reading the instructions I was inspired. The bag said if I planned to bake my egg noodles, they should only cook for 8 minutes as opposed to 10. Bake noodles? Why hadn’t I thought of that? What could be more comforting than ooey gooey, cheesy baked pasta? I’ve always had an aversion …

Dabbling in the Kitch – Ariel’s Delightful Mac and Cheese

What can be more comforting than something that is warm, filling and cheesy? Today I’m blogging about my first attempt at baked macaroni and cheese. Despite appreciating truly good and fresh food, I happen to enjoy the stuff that comes out of the blue box. But in hopes of finding a cheesy mac that is less hydrogenated and more gastronomically correct, I turned to my favorite Food Network chef, Ina Garten.  Ina’s Baked Macaroni and Cheese Kosher Salt Vegetable Oil 1 pound elbows 1 stick butter 1 quart milk  1/2 cup all purpose flour 4 cups gruyere 2 cups cheddar 1/2 teaspoon freshly cracked black pepper 1/2 teaspoon ground nutmeg 4 small tomatoes 1 1/2 cups fresh white breadcrumbs Important note #1:  I really trust Ina on what kind of cheeses to use. She really knows her stuff. Unfortunately, according to her gorgeous house in the Hamptons, it seems that her cheese budget is a bit higher than mine. Because of this, I decided just to use 6 cups of cheddar because the gruyere at …

Dabbling in the Kitch – Asian Sesame Noodles

You may all have noticed by now that I’m obsessed with Asian food and attempting to make it. The other night, after too many hours of looking on tastespotting, I had a hankering to cook. For those of you who have been on that site, you will know the feeling. For those of you who haven’t, check it out and you’ll understand. Whitney and I ventured to the grocery and came back with bags of ingredients. She made her delicious butterfinger bars and I made some Asian sesame noodles. I have always been a fan of these sorts of noodles because they’re sweet, filling and are great cold as leftovers. And trust me, unless you’re Andre the giant, you’ll have leftovers with this recipe.  Ariel’s Asian Sesame Noodles: 1 box of Barilla Plus spaghetti noodles, cooked al dente 1/2 cup of soy sauce 1/4 cup of sesame oil 1/3 cup of sugar 2 tablespoons of apple cider vinegar 2 tablespoons of honey 4 scallion, thinly sliced 2 cloves of garlic, minced 1/4 cup of toasted …

Whit’s Tidbits: Tofu Shirataki Noodles

Tofu shirawhatwhatwhaaa? That’s what I said when I first heard about these wonder noodles on Hungry Girl. I use the term “wonder noodles” because Tofu Shirataki Noodles are WONDROUS! An entire package of them (8 oz) is only 40 calories. 40 CALORIES! Even if you aren’t watching your figure, or “relaxing off the pounds” as I like to call it, you have to be in awe of the fact that a package of pasta only has 40 freakin’ calories, and get this: 6 g of carbs. WHAT? Yes. It’s time for a PASTA PARTY Y’ALL! Might be too good to be true depending on how you think these noodles taste.  There’s a few things that are different besides these noodles besides there amazing nutritional stats, you gotta handle them a little different than you average penne. The noodles are, as you can guess, made out of tofu. They come in a little package soaked in water and need to be refrigerated (you’ll find them in the refrigerator section of the grocery too). So as a result, you have to rinse …

Rel’s Ravenous Review of Il Cortile

On Mulberry street in Little Italy, there are countless Italian restaurants. Which one to go to? Which one to choose? Sign after sign of Italian menus beckon pedestrians to come in and mangia. A few nights ago, my boyfriend and I decided to go to Il Cortile. As soon as we walked up to the entrance, a server brought us to a tiny nook outside where we could sit. Finally! It was nice enough to sit outside! When we sat down, we were brought our menus and a huge basket of bread. The bread basket was impressive for a few reasons. First of all there were about 6 different kinds of bread: focaccia, bread sticks, crispy sesame rods, and sliced baguette and more! Furthermore, there was enough bread there to feed a small army. My one complaint is that while the bread tasted fresh, it wasn’t warm. Perhaps this is a bit picky of me, but I think if you’re going to go all out on the bread basket, it might as well be steaming …