Selective Palate

So like I have said about 100 times by now we have just been crazy busy around here and it has been freezing, aside from a few strangely warm days thrown in to confuse us! So I have the added challenge of warming comfort food that is also quick and easy to make. So to me that means pasta! We usually don’t eat a ton of pasta around here but we do love it and there is little else as comforting to me as a nice warm bowl of pasta topped with cheese; well anything topped with cheese!

In the spirit of trying to be a little bit more healthy I have been trying to buy only whole grain or whole wheat pastas. For the most part this works out just fine and M can’t even tell the difference between white and wheat so that is good. I myself like the nutty taste of the whole grain pasta. The only problem I have is with variety. I usually can only find penne, elbow, spaghetti and little else. But I love fettuccine! Especially when I am in the mood for something other than red sauce. So I was thrilled when I found a fresh, whole grain pasta in my tiny little town. Add that to some canned artichokes I had in the pantry, a tomato that was on its way out, along with a few leftover garlic scapes I still had in the fridge and of course lots of cheese and you have yourself a quick and delicious warming winter meal!

Recipe:
1 lb or 1 container of Fettuccine, which ever kind you like I used a whole grain but spinach would be great too
1 can artichoke hearts quartered
1 tomato chopped
3-4 large cloves of garlic sliced Goodfello’s like
Small handful of fresh basil torn in small bits
1-2 garlic scapes chopped
olive oil
squeeze of fresh lemon (if you like)
Parmesan cheese
salt and pepper

In heavily salted water boil pasta al dente. Mean while in a large saute pan heat up a few turns of the pan of oil. When hot but not smoking add the garlic, saute for 30 seconds then add the artichokes and tomatoes and season with a little bit of salt and pepper. As soon as the pasta is done add directly into the saute pan with the artichokes, tomatoes and garlic. Finally add the torn basil leaves, the garlic scapes, and test for seasoning. Serve with an extra drizzle of olive oil a squeeze of fresh lemon juice (if you like) and top with as much cheese as you like. A restaurant meal in a matter of minutes!

With all the work I have going on around here I have taken to simple meals quite often. But simple doesn’t have to mean blah does it?

If it wasn’t for chicken wings and bacon M could be a vegetarian so I often make meatless simple dinners. Not too long ago I was pretty strapped for time so I popped a couple baked potatoes in the oven and went back to me desk; i.e. the comfy chair and my laptop! At this point I had no idea what I was making for dinner I just knew I had baked potatoes. While finishing a few things I decided I wanted something comforting and cheesy, it’s cold around here! So I decided on baked stuffed potatoes and a simple salad.

Recipe:
2 Medium to large baked potatoes
1/4 to 1/2 cup sour cream (depending on the amount of potatoes)
3-4 Strips crispy bacon broken in small pieces (omit for vegetarian or use soy bacon)
1/4 cup chives sliced
1/2 to 1 cup shredded cheddar cheese (or any cheese you like)
Salt and Pepper to taste

Once the potatoes have cooled gently slice off the tops and even more gently scoop out most of the potato leaving enough of a border around the skins so they don’t fall apart. Mash up the insides and tops with the sour cream,  bacon, 2/3 of the chives, 1/3 of the cheese and season to taste. Fill potato shells with the mixture making sure to mound it nicely and top with the remaining cheese. Place back in the oven or broiler just until the cheese is melty and slightly browned on top. Garnish with the left over chives and serve up with a nice fresh salad! Easy enough; really you can put whatever you like in them just beware of too much liquid like milk,cream, or even the sour cream the last thing you want are runny or mushy potatoes!