Broccoli Rabe & Garlic Pasta Recipe

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This recipe comes from Taste of Home. A delicious recipe for the beginning of summer. I had never cooked with broccoli rabe before, but I really enjoyed cooking with it. Side note- broccoli rabe is a little more bitter than normal broccoli, just so you all know the bitter taste is normal 🙂

Ingredients:

  • 1 lb broccoli rabe
  • 12 oz uncooked linguine
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup of chicken broth (if you want to make this vegetarian as well, just use a vegetarian broth)
  • 1/4 cup minced fresh parsley

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Directions

  1. Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside.
  2. In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil.

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  1. Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine.

photo 3 (5)Enjoy!

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Avocado, Onion Turkey Burgers

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Turkey burgers are a healthy, lighter alternative to beef hamburgers. I enjoy doctoring up my recipes as well so I made  avocado, onion, turkey burgers.

Ingredients:

  • 1 lb of ground turkey
  • one egg
  • 1/2 onion
  • 1/2 avocado
  • salt
  • pepper
  • chili powder
  • 2 cloves of garlic

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Directions:

  1. Chop up the garlic, onion, and slice the avocado
  2. Put all the ingredients in a bowl and combine until well mixed
  3. Make into patties using about a clementine size of turkey mixture
  4. Pan fry until cooked well and serve!
  5. I used the burgers as a protein on salads most of the time! It was delicious 🙂

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Dairy-Free Stuffed Shells

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Another food that I miss like crazy is stuffed shells. I can still eat ricotta cheese in moderation- but let’s be real… who actually can eat stuffed shells in moderation- normally I eat them until I’m stuffed.

This recipe is great! One thing I would recommend for the next time I make them is having more pasta sauce to cover the shells afterwards. The recipe comes from Oh She Glows

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Yield: approx. 30 shells or 6 servings

  • 3.5 cups pasta sauce
  • Box of jumbo shells (I cooked them all and then used as many as I had ricotta for) 

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Tofu Ricotta:

  • 3 garlic cloves, minced
  • 1 medium sweet onion, diced
  • 2 tsp extra virgin olive oil
  • 2 celery stalks, diced
  • 1/2 cup packed fresh basil leaves, minced
  • 1/2 cup packed fresh parsley, minced
  • 1 (14oz) package extra-firm or firm tofu, pressed
  • 3 tbsp nutritional yeast
  • 3/4-1 tsp fine grain sea salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 tbsp fresh lemon juice
  • 1/2 tsp cayenne pepper or red pepper flakes (optional)

1. Rinse block of tofu and wrap with paper towels followed by 2-3 tea towels. Place it on a cutting board or plate and add several heavy cookbooks on top. Press tofu for about 20-25 minutes to drain out the water. Alternatively, you can use a tofu press.

2. Grease a very large casserole dish. I used about 30 shells, but you’ll need to cook more than that as some shells will break during the cooking process. Cook shells in a pot of boiling water until al dente, about 8-11 minutes. Be careful not to overcook. Drain shells and set aside to cool.

3. Preheat oven to 400F. For the tofu ricotta: In a large skillet, sauté the garlic and onion in the oil for about 5 minutes. Season with salt and pepper. Add in the chopped celery, basil, and parsley and sauté for another 5 minutes or so. Feel free to throw in some spinach for extra greens.

4. For the tofu, you can either crumble it into the skillet with your hands or you can give it a whirl in the food processor and then stir it into the skillet. If you use the processor, the texture will be very creamy like ricotta cheese and if you crumble it with your hands it will be more chunky/crumbly. It’s up to you how you want to make it. I usually opt to crumble it by hand so I don’t dirty the processor. Stir in the nutritional yeast, salt, pepper, lemon, and cayenne all to taste. Over medium heat, cook for about 8-10 minutes or until most of the water cooks off.

5. Spoon about 1 cup of marinara sauce into the casserole dish and spread around. Add about 2 tbsp of tofu ricotta into each stuffed shell and place shells on top of marinara sauce. Cover shells with the remaining 2-2.5 cups marinara sauce and any leftover tofu ricotta. Cover dish with tin foil and poke several air holes. Bake at 400F for about 20 minutes or until heated throughout.

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Pasta and Veggies Galore!

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When I cook- pasta is normally the last starch I consider using. I love rice and quinoa, and often do not even use a starch. I used a bunch of random vegetables that I had in my fridge for this- the measurements are approximate so feel free to change it accordingly!

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Ingredients:

  • Pasta
  • Tomatos
  • Carrots
  • Onion
  • Mushrooms
  • Garlic
  • Snap Peas
  • Spinach
  • 1 egg
  • Olive Oil

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Directions

  1. Start cooking the pasta of your choice – following the instructions on the package.
  2. Peel/chop the carrots, and cut up the mushrooms, snap peas, garlic and onion.
  3. Put them in a pan with olive oil on medium heat- season accordingly. (I use adobo, salt, pepper, chili pepper, and cajun seasoning)
  4. Once they are cooked to your liking add the spinach and tomato.
  5. Combine the pasta and vegetables- then add an egg (that was whisked in a bowl previously). Cook on low heat until the egg is fully cooked.

photo 2 (6)Serve and enjoy!

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Dairy-free Chicken Pot Pie

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This recipe comes from a cookbook my mom made me of recipes I she cooked while I was growing up. Chicken pot pie is one of my favorite foods, but since it almost always has cream in it, it’s not something I can always have. This recipe is dairy free and delicious!

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  • 1 package of frozen puff pastry (Pepperidge Farms has a  dairy free one)
  • vegetable oil
  • 1 medium onion
  • a few mushrooms
  • 3 sprigs of celery
  • 1/2 cup of frozen peas
  • 1 cup chopped carrots
  • 6 tablespoons of flour
  • salt and pepper to taste
  • 2 1/2 cups chicken stock or broth
  • 2 cups cooked chicken, diced
  • 1 potato diced

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  1. Preheat oven to 400 degrees
  2. Thaw the puff pastry
  3. Heat oil in a medium saucepan over medium-high heat. Add onions, celery, mushrooms, carrots, and potato until tender.
  4. Stir in flour, salt, and pepper.
  5. Gradually add the chicken stock/broth
  6. Add in the chicken and peas
  7. Pour mixture into a round casserole dish and layer the puff pastry on top so it covers the whole casserole dish.
  8. Bake at 400 for 30 minutes or until the crust is brown and puffed.

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Siracha Spaghetti

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Over the weekend I went to the Somerville Winter Farmers Market, and purchased fresh siracha spaghetti from Valicento Organico . I then decided to make a spicy delicious pasta dish.

Ingredients:

  •  Siracha pasta (you can use any type of pasta)
  • onion
  • 5 mushrooms sliced
  • tomatoes
  • arugula
  • one egg
  • garlic powder to taste
  • adobo seasoning to taste

Directions:

  1. Heat a little olive oil in a frying pan and then add the onion and mushrooms until cooked to your liking, add the tomatoes in at the very end
  2. Boil water for the pasta  (if using fresh pasta, it only takes 1ish min to cook!)
  3. Drain the pasta, then add the arugula so it wilts a bit, then add the egg to the that dish and combine it all until the egg is cooked.
  4. Sprinkle on come lactose-free cheese and enjoy!

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Food for thought? What have you all found to be the best way to eat/cook/prepare arugula? I have been finding it bitter and a little difficult to dull the flavor.

Lactose-Free Pizza

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Yes world of the bloggersphere, I have made dairy-free, lactose-free pizza and it tastes absolutely delicious!

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Ingredients:

  • Pizza dough (I used store bought dough that had basil in it and was dairy free)
  • Dairy free cheese (I used a cheddar, mozzarella blend by Go Veggie!)
  • 2 mushrooms sliced
  • chicken sausage
  • 3 eggs
  • 1 onion
  • arugula
  • pizza sauce

How to create this wonder!

  1. Preheat the over to 475 F
  2. On a baking tray, spray Pam
  3. Stretch the dough to the desired size
  4. Put pizza sauce evenly on the crust
  5. Grill the onions in a frying pan until they are golden brown
  6. Evenly distribute the the onions, mushrooms and chicken sausage on the pizza
  7. Put as much dairy free cheese on it as you want!
  8. Place in the oven for 10 minutes
  9. Take out of the oven, add the eggs, try to make sure that they are evenly spread and try not to crack the yolks, but not the end of the world if they do break and put back in the oven for about 5 minutes
  10. Once the egg is cooked to your liking take out and top with arugula, let cool, cut and devour the goodness

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