Happy Friday!! I took a personal day (please don’t ask, I’ll start ranting about the overtime requirements and unsuccessful managers and no one wants to go there on a friday) and I’m getting my hair done and cooking and writing up recipes. Feels great to have a three day weekend.
I got my Pasta Puttanesca recipe from The Drop 10 Diet Cookbook, which was put out by the editor of Self Magazine, Lucy Danziger. I have modified it to my taste, and am going to post what I did, rather than what they suggested.
What you need:
- 12 oz dry whole-wheat pasta, spaghetti or linguine (I ran out of linguine so I used both)
- 2 Tb EVOO
- 4 garlic cloves minced
- pinch crushed red pepper
- 1 Tb capers, drained
- 1/2 c Kalamata olives, pitted (this comes out to 3.5 oz)
- 1 28oz can diced tomatos
- 1/2 c Parmesan cheese
- basil garnish to taste
Cook the pasta al dente according to package directions. Reserve 1/2 c cooking water for later, and drain.
Slice/dice the olives with the capers. Set aside. Heat olive oil in large pan on medium to medium-high heat. Add garlic and red pepper, cooking until garlic is slightly toasted and fragrant (a few minutes). Add diced olives & capers, cook 2 minutes. Add canned tomatoes with canned juice and the reserved cooking water from pasta. Cook until mixture thickens. **Note, I cooked the sauce while I was cooking the pasta for faster results, and for me the mixture took longer to thicken than the water to boil and pasta to cook.**
Toss sauce with pasta, top with Parmesan, and serve.
The original recipe adds one sardine, breaking it up with a fork after the sauce thickens. I personally think the idea of canned sardines is gross and do not eat them or have them at my house. Eggs. Ew. I also have a major issue with recipes that make you buy something in a package, open the package, and use a tiny bit of it (which is what this one would do). What is the point of spending the money and having so much left over that you can’t use?? I see it a lot with tomato paste recipes. Anyway, the stats that the cookbook had with sardine included are as follows.
468 Calories, 19g Protein, 13g Fat (3g Saturated), 74g Carbohydrates, 9g Fiber, 769mg Sodium.
It was pretty good! Any recipe with Kalamata olives means that Kalamata smell but since I like olives I don’t really mind it. I’ve had other recipes where the smell and taste were really strong, and this one was actually pretty mild. I also liked the amount of food I got in this recipe, 2 cups per serving!! Usually the ones out of this book are just over a cup and a half, so the fact that I got to chow down on two cups of pasta was wonderful.
The other thing I wanted to note was that I used this as a week-day recipe. What that means for me is I made it on Sunday, put servings in containers, and popped them in the fridge/freezer for quick meals later in the week. I do this because i don’t have the time to cook healthy meals during the week, and the grab and go makes it easy. SO, what I did to make sure the servings were equal, before mixing the sauce with the pasta I divided the pasta evenly in containers. Then top with equal servings of the sauce & stir (counts as the “toss” step). Then top with equal amounts of the Parm/basil. When ready to eat, heat 2 minutes (in my work microwaves) gets everything hot and melts the cheese.
Good morning! Aren’t you glad Monday is over? I am. Kinda gets me ready for the rest of the week.
Anywho, I wanted to review a recipe I tried last week, Blueberry Baked Oatmeal from So, How’s It Taste?. I found this on Pinterest and thought it looked SO GOOD (Sidebar, have you ever noticed how EVERYTHING on Pinterest looks SO GOOD and then you try it and it is always disappointing? Maybe it’s just me, but I really haven’t found too many excellent Pinterest recipes. Kind of annoying since it all looks heavenly). I always want to try oat recipes but for me, I’m not a big oatmeal person. I like oat/granola muffins, but something about the texture of oatmeal. It’s hit or miss. But this one looked simple and delish. This is the pic from the original website…
I needed a “breakfast food” to grab and go because shakes are getting boring and sometimes in the morning I want to chew, but I don’t have time to cook and then sit, and then eat, and then clean. This recipe is fast, easy, low cost. I changed it a little, made them into muffins (12 piece pan, was thinking 2 muffins per my breakfast) rather than a sheet of oatmeal (thinking again that I would be able to grab and go). This was a mistake.
First mistake was that when making them into muffins I used paper liners to get the muffins out easier. But when the whole thing was cooked the egg soaked through the paper, so it was all a gooey mess inside and outside of the paper cups. This obvs did not add to my general cleanup, but it was super annoying, which counts for something. For breakfast I just plopped said gooey mess on a plate to reheat, which meant that I still did the sit and eat and clean, which was what I was trying to avoid.
Second muffin pan mistake was that the pan I used just held all of the mixture, which meant every pot bubbled over with the butter and blueberries. Which was hell to clean. Again, the whole point of changing the recipe was to make it more convenient, this was really irritating.
The other issue I had with this was the banana you line the bottom of the pan with. I like banana and I like banana/blueberry mixtures, but there was something about it all cooked together, banana half mush but half solid, that I didn’t like.
Overall I think the error here is all mine. Partially because I altered the recipe, and partially because it really is closer to oatmeal and less muffin/granola than I wanted it to be. And I personally am not an oatmeal fan. It does have a generally good taste besides the points I noted, and smells really good when you heat it.
What do you think of the recipe?