Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘linguine’

Bruschetta Orzo

Posted by terrepruitt on July 29, 2019

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCDSo this is pretty very much like the Five-Vegetable Pasta I made and I posted about in the post titled Bruschetta Pasta. Basically the only difference is the way I cut and cooked the zucchini and the pasta itself. I used that recipe to make this. I didn’t realize when I decided to make it that it was going to be such a hot day. My original plan was to cook all the vegetables in the oven, but I decided while I was waiting for one batch to cook I might as well cook the mushrooms on the stove.

 

 

 

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—1 medium or large eggplant, cubed (very small)
—4 medium sized tomatoes, cubed
—2 zucchinis, cubed (tiny)
—1 lb of mushrooms, chopped (tiny)
—1/2 of a large onion, chopped (tiny)
—olive oil
—two tablespoons of butter
—garlic powder
—garlic salt
—pepper
—sweet basil
—balsamic vinegar

—1 1/4 cup orzo
—2 1/2 cup water
—2 teaspoons Better Than Bouillon

—Parmesan cheese, grated, as desired

Heat the oven to 450°F.

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Put the cubed eggplant on a parchment paper lined baking sheet. Drizzle with olive oil, sprinkle with garlic salt. Mix it up, then spread the eggplant evenly over the baking sheet. Bake for 15 minutes, then take the pan out of the oven and stir the eggplant adding more garlic salt. Bake for another 15 minutes, then take the pan out of the oven and stir the eggplant adding more garlic salt. Bake for an additional 15 minutes. Stirring or tossing if necessary to ensure even roasting.

Put the cubed zucchini on a parchment paper lined baking sheet. Drizzle with olive oil, sprinkle with garlic salt. Mix it up, then spread the zucchini evenly over the baking sheet. Bake for 15 minutes, then take the pan out of the oven and stir the zucchini adding more garlic salt. Push the zucchini over to one half of the baking sheet to make room for the tomatoes. Put three of the tomatoes on the other half of the baking sheet. Drizzle with olive oil, sprinkle with garlic salt. Bake for another 10 minutes, then take the pan out of the oven and stir the zucchini adding more garlic salt. Check on the tomatoes. Toss them gently. Bake for an additional 10 minutes.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit, City of San Jose Exercise Classes, Cambrian Yoga & Cardio Dance, CYCDWhile the veggies are cooking in the oven you can begin cooking the mushrooms. Heat some olive oil in a pan, then add the onions. Cook the onions until translucent or caramelizing – depends on how you like them, then add the mushrooms and garlic salt. Cook the mushrooms.

When you have about 15 to 20 minutes left of cooking for the veggies heat the butter in a pan. Add the orzo to the melted butter. Toast the orzo – just giving it a little color. Then add the water and bouillon to the pan. Stir until the bouillon is incorporated. Bring to a boil, then turn down to simmer – or even lower. Let all the water evaporate. Stirring every once in a while.

After the orzo and the veggies are all cooked add half of the orzo to a large bowl/dish then half of the eggplant, zucchini, and mushrooms. Sprinkle with salt (if you even need to), pepper, and basil. Then stir. Then add half of the cooked tomatoes and half of the raw tomatoes. On top of the tomatoes add the rest of the orzo and vegetables. Add more salt (if need be), pepper, and basil. Stir gently.

Serve with a sprinkle of Parmesan cheese.

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So, I have discovered that I love orzo. I cook it in broth and it is amazing on its own. I thought it would make this dish amazing too, but I liked this dish better with linguine. My husband is loving this and I like it too, I just think I like the veggies with the other pasta better.

What about you? Linguine or orzo for this?

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Zucchini, Chicken, Tomatoes, And Browned Garlic Pasta

Posted by terrepruitt on August 29, 2018

The other day I made dinner from leftovers so I really had no intention of posting about it. But I can’t stop thinking about it because it was so good. I throw a lot of dinners together and I can say I like them, but sometimes some are just way better than others. I am not a fancy eater so I am not a fancy cook. I use the same basic ingredients and spices over and over. (Yes, I think of Marge Simpson!) Sometimes I get adventurous and use a different spice, but when I am just trying to throw dinner together in a hurry and use what is in the fridge, I use the same old things. Sometimes my leftovers have an amazing second life and that is what happened the other day. I used some leftover chicken and broccoli rabe to make a pasta dish. It was yummy. The secret was the browned garlic. Not even garlic cloves, just powered garlic, but it tasted just like the fried garlic cloves from my childhood.

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Zucchini, Chicken, Tomatoes, and Browned Garlic Pasta

2 tbsp olive oil
1/2 cup chopped onion
1 can chicken, drained
Kiawe Smoked Garlic Hawaiian Sea Salt
cumin
turmeric
a few pieces of broccoli rabe, cut into smaller pieces

butter
2 1/2 zucchini, quartered and sliced
garlic salt
garlic powder
two handfuls of cherry/grape tomatoes, sliced in half
thin spaghetti

Now the chicken mixture I used was left over from the night before. So in order to not overwhelm the other flavors you don’t want to use a lot of broccoli rabe.

Heat up the olive oil. When the olive oil is hot toss in the chopped onion. Cook the onions then add the broccoli rabe pieces. Sprinkle is with garlic salt (or the Kiawe Smoked Garlic Hawaiian Sea Salt, if you have it). Keep stirring and mixing up the broccoli rabe, onions, and salt. Then add the drained chicken.  Sprinkle a little bit garlic salt and a little bit of cumin over the meat. Then sprinkle a little turmeric – enough so that you see it on all of the chicken, but not too much. Mix and cook.  Remember that the chicken is cooked so you are just warming it and allowing all the spices to be absorbed into it to flavor it.

Turn the saucepan on to boil the water for the spaghetti.

Transfer the chicken mixture to a dish for later. Or if you want to have two pans going at once:

Melt the butter in the pan. Turn the pan up high, let the butter start to get brown then throw in the zucchini. As the zucchini is cooking add some garlic salt (or the Kiawe Smoked Garlic Hawaiian Sea Salt, if you have it). Move the zucchini around, trying to brown both sides. – Somewhere in here you are going to add your thin spaghetti to the boiled water to cook. – As you are moving the zucchini and going for that nice browned color, sprinkle some garlic powder into the pan. The pan is hot enough that when the garlic powder hits the hot pan it starts to brown pretty quick. Keep stirring to allow that browned garlic to adhere to the zucchini helping it to brown. Once your zucchini is almost done to your liking, add the chicken mixture. Mix it all together. Then depending on how cooked you like your tomatoes add them. Sprinkle more garlic salt on to incorporate the tomatoes into the flavor of the dish.

Once your chicken, zucchini, tomato, broccoli rabe mixture is cooked. Add it to your drained pasta.

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I don’t typically cook SPAGHETTI. I do not like it as much as linguine. I usually use linguine for pretty much all my pasta dishes. But I was in the store not too long ago and I saw “thin spaghetti”. I thought it was just like angel hair pasta – which I do not like, so I wasn’t going to bother. But when I held them up together the thin spaghetti did not look as thin as the angel hair pasta so I thought I would try it. I like it. I will probably still stick to linguine, but I might pick up the thin spaghetti every once in a while.

Anyway, this was really good. I really liked it. I am convinced it was the “browned” garlic. The dish tasted like the garlic cloves from my childhood. Now, honestly when I was a child I didn’t really like the fried garlic. But when I got older I did. And I do. I just don’t make it because – that is just a lot of garlic fragrance to subject people to. So this is prefect in that I get that flavor, but I don’t go around smelling like really STRONG garlic (face it, I am pretty sure I always smell like garlic, but not as much as when you fry it and eat it).

Do you like garlic? Do you like angel hair pasta? Do you like cooked tomatoes?

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