Deconstructed Bahn Mí Bowl

Hello!  It’s been a few months but I needed to come back to this space.  My last post was in December and from there, life just got busy with the holidays and my creativity and confidence waned.  I’ve been cooking and baking a lot but haven’t documented much, so here’s to jumping back into the blog world and keeping it consistent.  This brings me to the recipe, or conglomeration of recipes, in the form of my bahn mÍ bowl below.  I’ve made this a few times, changing up the ingredients slightly each time so below is pretty much a guide to what I did.  Hope you enjoy!

img_9180

Continue reading “Deconstructed Bahn Mí Bowl”

Deconstructed Bahn Mí Bowl

Spaghetti with Olives & Capers

Some would say pasta is the ultimate comfort food and I am not here to disagree.  Sometimes it’s as easy as throwing pasta in some boiling water and tossing the noodles with a jar of pre-made sauce and calling it a day.  Though it may be intimidating at first, making sauce from scratch is not that difficult and if you have the inclination to do so, it really is worth the extra effort.

This is a take on a puttanesca sauce, which includes the briny tang of capers and Kalamata olives, however, with a simple pomodoro sauce in mind, I added a bit of ghee (or you could use a pat of butter) to really round out its flavor and then stirred in about a ½ cup of pasta water to make the sauce cling to the noodles.  You can pump up the nutrition a bit by using whole wheat spaghetti or even zucchini noodles or toss in some extra veggies such as squash, broccoli or spinach.  This time, I just wanted a simple pasta dish with a sauce that I could call my own.


spaghetti with olives & capers

Whole-wheat spaghetti tossed in a slurp-able sauce and punctuated with the briny tang of olives and capers really doesn’t get much better!  Unless you top your bowl with Parmesan cheese and basil…and then it does.

(serves 2-4)

  • 2-4 tbs olive oil
  • 1 large shallot, diced
  • 4 cloves garlic, minced
  • 1 28 oz. can whole peeled tomatoes, pureed in a blender
    • I used Muir Glen’s fire roasted tomatoes which, to me, are the best!
  • kosher salt, to taste
  • 1 pinch crushed red pepper flakes
  • 1/3 cup kalamata olives, roughly chopped
  • ¼ cup capers, roughly chopped
  • 1 tbs kalamata olive brine
  • 1 tbs caper brine
  • 1 pinch sugar
  • 3 large fresh basil sprigs

 

  • 8-10 oz. whole wheat spaghetti, broken in half
  • 1 tbs  ghee (or unsalted butter)
  • ¼ cup grated Parmesan cheese

 

Heat olive oil in a 12 inch skillet over medium-low heat.  Add minced shallot and cook, stirring frequently, about 8-10 minutes until soft.  Add the garlic and cook, stirring,  for 2-4 minutes.  Add the crushed red pepper flakes and cook another minute longer.

Increase the heat to medium and season with kosher salt.  Then add in the pureed tomatoes, kalamata olives, capers, olive brine, caper brine and sugar.  Cook, stirring occasionally, until sauce thickens slightly and flavors come together about 20 minutes.  Remove pan from heat and stir in basil sprigs and set aside.

Meanwhile, bring a large pot of water to a boil.  Season with kosher salt and cook spaghetti, stirring occasionally until about 2 minutes before noodles are tender.  Reserve about ½ a cup of pasta water while draining pasta.

Discard basil in skillet and warm sauce over high heat.  Stir in pasta water to loosen sauce, and bring to a boil.  Add noodles and cook, stirring so sauce coats the pasta, about 2 minutes.  Remove pan from heat and add ghee and ¼ cup of parmesan cheese.  Toss together until cheese and ghee melt.

Serve into warm bowls and top with more parmesan cheese if desired.

 

(inspired by Cookie+Kate and Bon Appetite)

 

Spaghetti with Olives & Capers

soused & sun-dried tomato soup

Soup in the summer??  It doesn’t seem right but when you’re in need of a quick dinner, this one comes together in a cinch (as long as you have your soused tomatoes ready).  It’s also one of the most flavorful soups I’ve ever made, thanks to a combination of slow-roasted Roma tomatoes with tons of herbs and garlic and some sun-dried tomatoes for fun.

Processed with VSCO with g3 preset

Processed with VSCO with g3 preset

Continue reading “soused & sun-dried tomato soup”

soused & sun-dried tomato soup

Cherry-Avocado Smoothie Bowl

This post is short and definitely sweet.  I’m loving this smoothie bowl because it’s thick and creamy- perfect for a post-workout snack or even a filling breakfast.

Processed with VSCO with c1 preset

Now I’m wondering, why have I not added avocado to my smoothies before?  Silly question since there are hundreds (no, thousands I’m sure) of recipes out there using them.  Duh.  It lends creaminess with all the good fats which result in a perfectly scoopable smoothie bowl.  Almost like ice cream.  With toppings, we’ll just consider this a superfood sundae!

Continue reading “Cherry-Avocado Smoothie Bowl”

Cherry-Avocado Smoothie Bowl

tomato & cucumber salad {with lemon-caper dressing}

This salad screams summertime!  Though it’s only April, we’re getting summertime vibes over here and I am (somewhat) ready.  I’m ready to walk away from the stove and fire up the grill.  I’m ready to simply toss some veggies together to accompany our meal and call it day.  I’m envisioning sitting with my husband on our back patio at dusk under the twinkling pergola lights, listening to our wind chime dance in the breeze.  While sipping on an ice-cold, crisp glass of Pinot Grigio, I am wholeheartedly enjoying this salad on a perfect summer evening.

Continue reading “tomato & cucumber salad {with lemon-caper dressing}”

tomato & cucumber salad {with lemon-caper dressing}