PFMs in the Kitchen: Protein-Packed Pasta Primavera

Let me just say that I'm a plant-strong pasta-lover through and through. I will take garlic & oil over red sauce any day. The more greens I see in my pasta dish, the better. But I never thought of adding tofu into the mix until I made this dish. Extra burst of protein- here I come! How did I get here? Kris Carr of course...you've heard me say how much I adore this amazing woman who is a true wellness warrior and total inspiration to so many. I'm encouraging you to check out her awesome website to boost your health and change your life for the better. Hint* I'm counting down the days until I receive her latest cookbook- Crazy Sexy Kitchen. It's a mouth-watering collaboration with Chef Chad Sarno that's got me giddy with anticipation! Seriously, I'm full of gratitude to this duo for today's recipe courtesy of Crazy Sexy Cooking Class that I accessed with my book pre-order. Chef Sarno created this yummy meal in under 6 minutes with fresh ingredients that are easy to find...plus you can change 'em up to your liking. Hope you enjoy this quick dish packed with healing deliciousness. xoxo Becca

You need:

2 tbsp olive oil

organic extra-firm tofu, cubed

1/2 large yellow onion, chopped

4-5 cloves garlic, crushed & chopped

1 cup chanterelle or portabella mushrooms roughly chopped

green veggies (we used broccoli & baby kale)

8 oz rice pasta (we dig Tinkyada linguini)

28 oz can of San Marzano crushed tomatoes

chopped fresh parsley

red pepper flakes

sea salt 'n black pepper

How to:

Cook your pasta according to package and put to the side. Meanwhile, heat a large skillet over medium heat. Once hot, add the olive oil and the chopped onion 'n garlic. Keep it moving in there, either by mixing or flipping (if you're a pro). Check to see that the onions are getting translucent. Add tofu & mushrooms. Continue with the cooking and mixing. Add a pinch of sea salt and some black pepper. Is the tofu getting nicely seared? Yes, please add the greens. Add a pinch of red pepper flakes and about 3/4 of the can of tomatoes (or more, use your discretion). Stir well and add another pinch of salt and black pepper to taste. The sauce is so awesome by now! Put the cooked pasta in and toss well using tongs. Sprinkle the parsley on top, remove from heat and show no restraint!

Why I love these ingredients: 

Mushrooms are rich in iron (important in ensuring rich oxygen to the body) and selenium (antioxidant). Cleansing fanatics adore parsley for its help with sluggish digestion. Broccoli happens to be my personal fave...around my house we call it Nature's Broom. Enough said. 

PFMs in the Kitchen: Pasta & Kale Casserole

A girl's gotta spice things up when her Italian hubby has tried just about every pasta dish under the sun. This casserole is a yummy combo of pasta, vegetables, and nutty-flavored cheese. Comfort food at its most delicious. I guess you could also call this a bake...but I liked the alliteration!

bowl 'o shallots

You need:

3 cups kale (leaves only, remove from stems)

3 potatoes, cubed

1 1/2 cups spiral pasta

1 shallot, sliced

1 large yellow onion, chopped

2 cloves garlic, chopped

 3 tbsp olive oil, plus extra for greasing

1 tsp cumin seeds

1 tsp caraway seeds

2/3 cup vegetable stock

3/4 cup Manchego cheese, thinly sliced or diced

3 tablespoons breadcrumbs

sea salt & black pepper

How to:

Preheat the oven to 400 degrees, and grease a deep baking dish with the olive oil. Cook the potatoes in boiling salted water for about 10 minutes until tender. Drain them and put them aside. 

At the same time I cooked the pasta in boiling salted water, according to the packet instructions until al dente. Add the kale in for the last 2 minutes of cooking time. Drain, then rinse well under cold water. 

Meanwhile, heat the olive oil in a large heavy frying pan and fry the onions and shallots for about 15 minutes on continuous low heat. They will be soft, sweet, and tasty! Add garlic and cook 3 minutes more. Stir in the spices and cook for one minute. Add the potatoes, pasta, and kale, and mix to combine, then season with salt & pepper. Spoon everything into the baking dish. Pour the stock over it all, then sprinkle with the cheese and breadcrumbs. Bake for 15 minutes or until the cheese is melted and bubbling here and there.

Happy Monday, my friends!

PFMs in the Kitchen: Spinach Spaghetti'n Brussels Sprout Delight

Deliciousness

I was always a veggie-lover but when I first discovered brussels sprouts I was hooked, no turning back...popping them left and right, hot or cold. I want to share my obsession with these lil round nuggets and convert all you haters one by one. First non-believer was my husband (who tells me brussels sprouts are NOT candy, but I'm still skeptical.) He agreed to give them another try cooked the right way- nicely golden and crusty. This dish was a hit! Feel free to make it without the pasta too, it would be a delicious side.  

Lemon'n Leaf

  Ingredients: 12 oz. Spinach Spaghetti (I use De Cecco Pasta)

20-25 small brussels sprouts

2-3 garlic cloves, sliced

4 tablespoons extra virgin olive oil (plus more for rubbing)

Juice of 1/2 Lemon

Sea Salt

Freshly ground black pepper

1/2 cup grated Cheddar or Gouda cheese (I use the Cabot Cheddar)
Optional toppings: Sliced organic avocado, 1/4 cup walnut halves

Directions: Bring a large pot of water to a boil (and salt it.) Wash and trim the stem ends of the brussels sprouts and remove any sad looking leaves. Cut in half from stem to top, trying to keep the leaves intact. Put a bit of olive oil in a dish and gently rub each half in the olive oil. Heat 2 tbsp of olive oil in your largest skillet over medium heat, careful not to overheat. Place brussels sprouts in pan flat side down and sprinkle with a few pinches of salt. Cover & cook for about 5 minutes, then check to see if they are browned. If not, cover and cook another few minutes.
Meanwhile, cook the pasta and drain, reserving 1/3 cup of the cooking water.  Now the brussels sprouts should be tender (test them by cutting into one), so turn up the heat, add the lemon juice and garlic and cook until the flat sides are a deep brown and caramelizing. Toss them to make sure the rounded sides get a little browning too. Using tongs, add your spaghetti to the skillet with the bit of reserved pasta water. Keep cooking/deglazing/tossing over moderate heat, until the water is nearly absorbed. Add another 2 tablespoons of olive oil to taste. Add a generous amount of black pepper and sprinkle with sea salt. 
Remove from heat and stir in the 1/2 cup of grated cheese (tongs work well for this.) Serve the pasta in deep bowls, and don't forget about your optional toppings! Makes 4 servings.

Tip: I reheated it the next day for lunch and added in slices of ripe avocado- so good! Walnuts would be a yummy topping also. Make the dish vegan by eliminating the cheese, but if you are indulging you have to try the Cabot Hand-Rubbed Tuscan Cheddar. I love the coating of herbs and spices. A Gouda would also do the trick for dinner on a cold winter night. The pics will be better in next recipe, promise.