Fettuccini with Olive Oil, Garlic and Veggies

Fettuccini with Olive Oil, Garlic and Veggies
Vegan, GF Option (use GF Pasta)

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Simple and delicious! This recipe is an example of something I would eat out at a restaurant. Most restaurants serve or have boxed pasta and veggies and olive oil. Just request this simple idea tossed with garlic and I’m in!
*It’s funny because when we go out to eat with friends or family, they often go straight to the salad section to see what ‘we’ can ‘eat’ – me, I often check to see that they have eggless pasta or rice and request that with some veggies, olive oil and garlic. I know they gotta have olive oil and garlic, right? Check this one out – I frequently make something similar to this at home with broccoli (we LOVE broccoli !!) and peas. Enjoy!

Ingredients:
Fettuccini Pasta, prepared according to package
Small Potatoes, quartered or sliced in half
Asparagus, stems removed
Frozen Chopped Spinach, steamed
Shiitake Mushrooms, sliced
Edamame, shelled/steamed
Fresh Parsley
Garlic, minced
Extra Virgin Olive Oil
Salt/Pepper to taste
Chili Powder to taste
Red Pepper Flakes, pinch

Directions:
-In large pot fill with water – add potatoes and bring to boil. Once boiling add pasta and cook until al dente and potatoes are fork tender.
-Add about 2 Tbsp Olive Oil to pan and saute Asparagus for 5-7 minutes. Remove from pan and set aside.
-Back to same pan, add mushrooms and saute for about 5 minutes. Remove from pan and set aside.
-Back to pan add remaining olive oil (that will be used to toss with pasta), pan will still be hot – here add minced garlic also and red pepper flakes.
-Toss together pasta, olive oil with garlic, edamame, asparagus, mushrooms and spinach along with salt/pepper to taste.

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Notes: I did not include measurements in my initial ingredient listing as I made a large batch of this meal to have for leftovers for a few days. The ingredient list below are the measurements I used – again this is for a large group/party or perfect for leftovers. If making for smaller family or group, adjust quantities as needed.

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(Serves 10-15)
28oz Small Potatoes
1 Bunch Asparagus
1 (9oz Pkg) Frozen Chopped Spinach (about 1 cup)
7oz Shiitake Mushrooms, sliced
2 Cups Frozen Edamame, shelled/steamed
2lbs Fettuccini pasta, prepared according to package
1 Bunch Fresh Parsley
2-3 Tbsp Garlic, minced
1/3-1/2 Cup Extra Virgin Olive Oil
¼ Tsp Crushed Red Pepper Flakes
1 Tsp Chili Powder
Salt/Pepper to taste

Tabbouleh with Pearl Couscous (Israeli Couscous)

Tabbouleh with Pearl Couscous (Israeli Couscous)
(Serves 8) ~ Vegan, Soy-Free, Dairy-Free, [Gluten-Free Option: swap Couscous for Quinoa
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When I think of Tabbouleh I can’t help but think of the beautiful mint in this recipe! I love mint as soon as I smell mint it is so nostalgic for me. When my brother and I were little my mother use to walk us to school and occasionally we came across wild mint growing along the way. Mint that she would pick and make tea from. Maybe I would about 6 or 7 years old but it was such a simple little pleasure that I always reminisce about when I smell mint. 🙂 I sure did love that tea.
Tabbouleh is such a beautiful dish. Keeping with the Arabic theme I chose to make this recipe with Israeli Couscous (pearl couscous) instead of the traditional bulgur. If I’m being honest I’ve never been a fan of traditional couscous, mostly because of the texture. However, the texture of pearl couscous is a bit more pleasing to me. It tastes like little puffy balls that are nutty and delicate in flavor which seems to be more palatable for me. Josh of course described it as mini gnocchi balls – I’m pretty sure I’ve mentioned before that he’s obsessed with gnocchi.
This attractive dish encompasses tri-color pearl couscous, mint, parsley and tomatoes to name a few of the ingredients. The couscous can be toasted if you’d like too. Before adding to the liquid you can lightly toast it in a pan until golden brown, similar to toasting pine nuts. Alternatively, the couscous can be swapped altogether for quinoa to make a gluten-free version of this dish. The parsley, mint and lemon in this dish are so refreshing and the colors in this salad make for an appealing salad, side or entrée. Enjoy!

Mint and mommy – xoxo!
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Ingredients:
2 Cups Pearl Couscous (Israeli Couscous)
2 ½ Cups Water
1 Bunch of Curly Parsley, chopped
¼ Cup Fresh Mint (about 50 leaves), chopped
4 Scallions (white/light green parts), chopped
½ Pint of Cherry Tomatoes, sliced in half (about 20-25)
2 Lemons (juice of both lemons and zest of 1)
½ Tbsp Garlic, minced
1/3 Cup Extra Virgin Olive Oil
2 Tsp Salt
1 Tsp fresh Ground Pepper
1 Tbsp Capers, optional

Parsley is so good for you!
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Directions:

-In a sauce pan bring water to boil. Add the Pearl Couscous then bring back to boil. Stir together, cover and reduce heat to a simmer. Continue to simmer for about 10 minutes until all the liquid has absorbed. (You can swap liquid for vegetable broth too if you’d like).
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-Combine remaining ingredients and toss together. I used a fork as the couscous can tend to be a bit sticky. Using the fork helped fluff and combine the ingredients best.
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-Refrigerate until chilled or overnight to serve cold. You can also enjoy this dish warm.

Enjoy!
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Tabbouleh with Pearl Couscous

  • Servings: 8 ~ Vegan
  • Difficulty: Easy
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Ingredients:
2 Cups Pearl Couscous (Israeli Couscous)
2 ½ Cups Water
1 Bunch of Parsley, chopped
¼ Cup Fresh Mint (about 50 leaves), chopped
4 Scallions (white/light green parts), chopped
½ Pint of Cherry Tomatoes, sliced in half (about 20-25)
2 Lemons (juice of both lemons and zest of 1)
½ Tbsp Garlic, minced
1/3 Cup Extra Virgin Olive Oil
2 Tsp Salt
1 Tsp fresh Ground Pepper
1 Tbsp Capers, optional

Directions:
-In a sauce pan bring water to boil. Add the Pearl Couscous then bring back to boil. Stir together, cover and reduce heat to a simmer. Continue to simmer for about 10 minutes until all the liquid has absorbed. (You can swap liquid for vegetable broth too if you’d like).
-Combine remaining ingredients and toss together. I used a fork as the couscous can tend to be a bit sticky. Using the fork helped fluff and combine the ingredients best.
-Refrigerate until chilled or overnight to serve cold. You can also enjoy this dish warm. Enjoy!

A bowl of Green goodness!

My (craving) Green Bowl!
(Serves 1 – Me!) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
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This seems like such a random blog post for me because I don’t typically post my random cravings or thoughts. Lol. 🙂 So here it is – not that this is really even a “recipe” per se, just something I threw together in the madness. Well I guess it is an example of how I eat sometimes on a whim.
The level of “busy” has really kicked up times 10 it feels like – work, School, Kids, Kids School and Activities, helping my husband edit his latest book and don’t forget being an awesome wife (toot-toot, yeah that’s me tooting my own horn, lol). With that said I’ve been doing a lot of meal prep the night before or on my lunch break from work. An example of this would be, Sunday into Monday I soaked black beans overnight then cooked them the next day, so Monday night and Tuesday we ate black bean burritos for dinner. I was on the run with class so I needed something quick and on the go. Our schedules don’t sound all that bad with a little planning.
Last night I made vegan Sloppy “Joes” for the kids and Seth had a big salad and soup. I didn’t eat until after coming home from Jasmine’s cheer practice (I had a late lunch) so I just threw this together. Again an example of something I throw together and enjoy on the fly.

Ingredients:
5-6 stalks of Kale, stems removed, chopped
2-3 Cups of Peas, steamed (that’s a lot of peas for one person, isn’t it? :-/ Yikes)
1 Avocado, pitted (I started out with ½ then caved and went for the whole thing…doubles yikes)
1 Handful of Fresh Parsley, chopped
Salt/Pepper to taste
Chili Powder to taste
Drizzle of Extra Virgin Olive Oil

Directions:
I lightly sautéed the Kale in olive oil (I just did a couple turns of olive oil in the pan) just before it wilts. I tossed in the steamed peas, fresh parsley and chopped avocado then seasoned to taste. Yummy in my tummy!

Weird craving…but I love peas! Love Kale! and Love love Avocado – so why not throw them all together, right! Enjoy!