I have a lot to share with you today. I wanted to post all these recipes earlier in the week but I’ve been down with a head cold lately. Eating orange juice popsicles helps =)
The first dish is something I saw Giada De Laurentiis make on her show Giada At Home. It has some of Jordan’s favorite things (like tuna) in it, so I thought I would give it a go. It was really delicious! I love the texture of the campanelle and the creaminess of the simple sauce. When I make it again, I think I’ll omit the capers. Though I like the salty bite, I think they are a little bit overpowering in this dish. You can find the full recipe here but I’ve also included it (along with my changes) below.
Campanelle Pasta Salad
Yield 4-6 servings
1 lb campanelle pasta
1/2 c of extra virgin olive oil, divided in half
1 small or 1/2 a medium red onion, chopped
2 cloves garlic, minced (I used three)
1 (6 oz) can Italian tuna in oil, drained (I used two cans of regular tuna in water)
1 pint (2 c) cherry tomatoes, halved
8 oz frozen artichoke hearts, thawed and quartered (I used canned)
2 tbsp capers, rinsed and drained
2 tbsp chopped fresh thyme leaves
1/4 c chopped fresh flat leaf parsley
Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a 14-inch skillet, heat 1/4 cup oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the tuna to the skillet and, using a fork, break into chunks. Add the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes. Add the pasta, the remaining 1/4 cup olive oil, and the parsley. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and serve warm or at room temperature.
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The first morning I was feeling sick, I really wanted something citrusy and cool on my throat so I made this smoothie…
Orange and Banana Smoothie
Yield about 1 c
1 ripe banana, roughly chopped
juice of 1 orange, save a few segments for dipping
1/2 c yogurt (I used Stonyfield Organic French Vanilla)
1/4 c almond milk (I used Silk Plain Almond Milk)
1 tbsp wheat germ
1 tbsp whey protein powder
1 tsp cinnamon
In a blender or food processor, combine all ingredients: the banana, fresh orange juice, yogurt, milk, wheat germ, whey powder and cinnamon. Blend until smooth. Adjust the texture – if you like smoothies thicker, add more yogurt or add more milk for a thinner consistency. Pour smoothie into a glass with a few orange segments on top for dipping. Enjoy!
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My last recipe to share with you is a delicious and simple soup from The Golden Door Cooks At Home – the cookbook I can’t help obsessing over. I love this soup because it has just the right amount of spice, great texture and it’s really comforting. It’s great for people with head colds, just in case you might have one too =)
Roasted Poblano, Corn and Potato Soup
Grapeseed or canola oil spray
1 large onion, diced (1 1/2 c)
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
3/4 tsp kosher salt, or to taste (I ended up using around 1 1/4 tsp I think)
1 lb russet or Yukon Gold potatoes, peeled and sliced
4-5 c Chicken or Vegetable stock or store bought low sodium broth (I made my own Veg Stock…that recipe will come later)
1 1/2 c corn kernels (from about 2 ears of corn)
2 poblano chiles, roasted, peeled, seeded and diced or 1 can (4 oz) green chiles, drained and diced
1/2 c light sour cream
1/2 c chopped fresh cilantro leaves (or if you’re like me and hate cilantro, use parsley)
Spray a large saucepan with grapeseed oil and heat over medium-low heat. Add the onion and cook, stirring, until translucent but not at all brown, 4 to 5 minutes. Stir in the chili powder, cumin, oregano, and salt, and cook, stirring, for 20 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to low and simmer, partially covered, until the potatoes are tender, about 20 minutes.
Spray a medium skillet with oil and heat over medium-high heat until hot but not smoking. Add the corn and cook, stirring occasionally, until lightly browned, about 3 minutes.
Transfer the potato mixture to a blender and process until smooth, about 20 seconds, working in batches if necessary. Return the soup to the saucepan. Stir in the chiles and corn. Bring back to a simmer and remove the pan from the heat. Whisk in the sour cream and chopped cilantro. Serve hot.