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Sunday Reads

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Sunday Reads

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Sunday Reads

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Some meal prep help is alway helpful

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Sunday Reads

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Sunday Reads

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Chronic Flex

A condition in which someone feels compelled to constantly bring things that make them look good in casual conversation. It can be the same thing every time or a variety of things; as long as the subtle or obvious aim is to make themselves sound or look cool, it’s a flex, and if it happens all the time, it’s chronic. It’s most obvious when a detail is tossed in that is really unnecessary for any other purpose than flexing.

haunting

A variation of ghosting, in which the ghoster continues indirect contact with the ghosted by liking and faveing his or her social media content.

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anise aroma art bazaar

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Something done with the audacity of white privilege.

An act showing little compassion towards people of color.

 

Happy Fathers Day

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(Belated) Sunday Reads

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This definition of her: to go from her father to her husband, to be pretty, docile – a man made tragedy. Her soul was made of larger, more powerful things, things that create or desecrate armies and galaxies. This is why when she loves she changes kingdoms, and when she hates she destroys legacies.  Nikita Gill, Jasmine, A Princess That Belonged To Herself First

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Recipe-related Sunday Reads

A Cooking Challenge for Self

I love to cook, however,I find that there are certain things that I just never cook or make from scratch. Or if I do, then I just never stray past the initial recipe.

So what are some things that I would love to cook that I don’t currently?

Are there things in the kitchen that you often shy away from attempting?

 

Dinner is Served

While I was on the plant based diet, I totally could not justify eating pasta so this week I have such a craving for pasta and want to cook some later in the week.

BUTTERNUT SQUASH WALNUT & SAGE PASTA

Butternut Squash, Walnut and Sage Pasta / @loveandlemons #glutenfree

Serves  2
Ingredients
  • 2 cups cubed butternut squash
  • 1 tablespoon olive oil
  • 1 tablespoon butter (or vegan butter or more olive oil)
  • 1 small shallot, sliced
  • ¼ cup chopped sage leaves
  • ¼ cup chopped walnuts
  • ½ cup cooked chickpeas
  • 1-2 cloves of garlic, finely chopped
  • big squeeze of lemon
  • splash of balsamic vinegar
  • 4-6 oz. spaghetti or linguine (& save some pasta water)
  • a few handfuls of chopped spinach (or kale or chard)
  • ½ cup chopped parsley
  • grated pecorino cheese, optional, to taste
  • salt & pepper
Instructions
  1. Preheat oven to 350 degrees. Roast butternut squash cubes with a little olive oil, salt and pepper for about 20 minutes or until they’re soft and mostly cooked through. Remove from the oven and set aside.
  2. Cook pasta in salty water until al dente and reserve at least 1 cup of the starchy pasta water.
  3. Meanwhile, heat a medium skillet over medium heat. Add the olive oil and butter, then add the shallot and cook until translucent. Add the chopped sage and cook for another 30 seconds, then add the walnuts, chickpeas, butternut squash cubes, garlic, salt and pepper. Cook until the chickpeas and squash brown a bit (but before the garlic burns).
  4. Add a big squeeze of lemon and a good splash of balsamic and stir.
  5. Add the cooked pasta and spinach. Use tongs to gently toss the pasta with everything in the pan allowing the greens to wilt. Add pasta water to help loosen it (I used about ¼ cup).
  6. Add some grated pecorino at this step if you wish.
  7. Remove from heat, then stir in the chopped parsley.
  8. Taste and adjust seasonings and serve with extra grated cheese.
Notes
Make this vegan by skipping the butter (or use vegan butter) and omit cheese. Make this gluten free by using gluten free pasta.