Posted in Gardening, Recipes

2nd recipe for using up fresh chervil pesto dressing,…This time with pasta & bacon!

You know that in my last post, I made some fresh chervil pesto dressing & I had leftovers so I used it all up the next day & created this lovely easy spelt pasta aka penne pasta dinner with bacon, of course! 🙂 This meal for 3-4 persons is made within 15 minutes so check it all out here:

A divine pasta dinner!
A divine pasta dinner!

So, let’s see how I made it. I used wholemeal spelt penne in here because I thought that the chervil pesto would go nicely into the hot penne tubes & I was right. I added some white onion slices & diced up 1 sweet red bell pepper & used some added smoked bacon in here. Easy & divine,…ooh yay!

Recipe: For 3-4 persons

Ingredients:

300 gr wholemeal spelt penne

1 large red bell pepper ( paprika), cleaned, deseeded & white bits removed, cut up into chunks

1 small white onion, peeled & finely sliced up

200 gr good quality smoked bacon pieces (I used Herta)

black pepper

pink salt in a grinder

a good fruity extra virgin olive oil

about 3-4 tablespoons of that fresh chervil pesto dressing, from the evening before

Method:

  1. Cook your spelt penne according to your packet instructions. My penne was cooked for 8 minutes. Drain well. Now, add 3-4 tablespoons of the cold chervil pesto dressing to the hot pasta. Mix it well into the hot pasta & into the tubes. Place fitted lid on & set aside.
  2. At the same time, drizzle a bit of that fruity oil into a large non-stick pan & heat up onto high. When hot, add slice onion & red bell pepper pieces. Fry for about 8 minutes or until soft & browned, stirring often. I seasoned it all with 12 grins of black pepper & 8 grins of pink salt. When ready, transfer it to a clean bowl with fitted lid. Using the same pan, heat up. When hot, add smoked bacon pieces & fry until browned & crunchy. This took me only 4 minutes. Now, add veggie mix back into the hot pan & stir round. Add veggie-bacon mix to the hot pesto penne & stir it all through. Check the seasoning one last time & serve instantly with a loved one. This is a divine easy pasta dinner to use up leftovers, the easy & delicious way! 🙂 Now, there is no pesto leftover anymore! xxx Enjoy, sweeties! 😉♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Recipes

Vegan, Gluten-Free creamy green asparagus pasta!

Yesterday evening, I made this tasty & fabulous Vegan & Gluten-Free green asparagus silken tofu sauce & served it with remaining smaller cooked, cooled off & fried green asparagus. It is a divine pasta dinner. I use 100% whole buckwheat pasta tubes, to make the dinner completely Gluten-Free as well. Just look at that glorious appetizing sauce!!!!   MMM! Check it all out here:

A superb tasty healthy vegan GF dinner!
A superb tasty healthy vegan GF dinner!
A healthy creamy sauce!
A healthy creamy sauce!

Recipe: For 3 persons, with a lot of hunger

Ingredients:

* For the green asparagus silken tofu sauce:

2 big fat spring onions, washed, cleaned, pad dry on kitchen paper, cut into smaller rings

black pepper

Maldon sea salt

190 gr of silken tofu, excess water drained off

200 gr of smaller thinner green asparagus spears, rough 1 cm cut off & I didn’t peel them because their skin was fresh & not tough/ 15 spears kept apart

1 bunch thick green asparagus, (about 15), rough end: 2 to 3 cm cut off & peeled for 3/4 with a vegetable peeler, like this:

* For the GF pasta:

350 gr 100% GF buckwheat pasta tubes / I used Castagno bio

a fruity extra virgin olive oil

sea salt

* For the 15 fried green asparagus  to top your pasta )

15 reserved, kept apart, thin green asparagus ( cooked with the rest )

sunflower oil

black pepper

Maldon sea salt

Method:

1. Cook your asparagus in 2 different & fitting cooking pots in some salted water until al dente. I cooked all of my thin asparagus for 3 to 5 minutes & drained them well.Keep warm. The bigger asparagus took me 6 to 8 minutes. Drain well too.

2. Cook your pasta according to your packet instructions in a lot of hot salted water. I also added 2 drizzles of a fruity evoo. Drain well & keep warm. In the meantime, fry spring onion rings in some sunflower oil & season with black pepper & Maldon sea salt. Set aside.

3. Make your green asparagus silken tofu sauce. Take a food processor & add cooked thicker green asparagus, rest of the cooked thinner green asparagus, but keep 15 of them apart to fry in a few minutes. Add silken tofu, fried spring onion pieces, 1/2 teaspoon of sea salt & 15 grins of black pepper. Mix or blitz until the sauce is white with dots of green in them. I like my sauce, a bit thinner but not too thin. See picture above & below.You don’t want large chunks in your sauce but still, something like this:

A healthy creamy sauce!
A healthy creamy sauce!

Taste your sauce. We are not going to heat up your silken tofu in this sauce but your sauce will be warmish because of the just cooked asparagus & the fried spring onions. Taste again. Add some seasoning if you need to. You still must taste a soft creamy sauce & then, at the back of your mouth, the lovely aromas of the green asparagus & then a kick of the black pepper & some sea salt too, but not too much! Add it & pulse again. Pour the sauce into a lovely saucer, like above & just before serving, mix well with a spoon, for a nice sauce consistency! 🙂 Just before serving, heat up 3 pasta plates.

4. End, with frying your reserved 15 thin asparagus in some hot sunflower oil, season with black pepper & sea salt. Fry until crisp  & bit browned on both sides. Now, plate up instantly! Take your pasta bowl & ad cooked GF pasta.Top with 2 to 3 big spoonfuls of that lovely creamy asparagus silken tofu sauce & place 5 crisp green asparagus on top, onto each plate. Do the same with the 2 other plates.

You must mingle the sauce into the hot pasta tubes, for extra yummyness!!! Happy eating! 🙂 MMM,…I assure you this will be a huge hit! 😉 

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Sophies Foodie Files

Posted in Gardening, Recipes

Vegan Gluten-free rocking rucola pesto!

Hello dear readers,

As you must have seen, I sent out 2 test emails. As you all know, recently, I have made my own email newsletters with a cool mailchimp account because I wasn’t satisfied anymore with wordpress.com.

As you also know, I have experienced a few difficulties too. So bear with me & I try to get it fixed really soon,…So, I have now disabled my emails from wordpress.com & hope that I will get the problem solved quickly this way. So, if you receive 2 newsletters from this post, just tell me, okay???

We already ate a lot of fresh rucola (rocket leaves aka arugula straight from the garden. This is a wild variety. Huge plants! So, to enjoy it freshness the most, I invented a lovely vegan & gluten-free pesto with it!  We served it on a bed of spelt spaghetti & home-made chicken meatballs.

MMM!
MMM!

You can make it completely Gluten-free by using Gf pasta & Gf chicken mince!

You can make it completely vegan, by using tofu, seitan or tempeh.

The pesto itself is vegan & gluten-free! xxx

The lovely tasty fresh rucola pesto!
The lovely tasty fresh rucola pesto!

Now, on with the tasty recipe: Let’s go!

Recipe: For fresh pesto, enough for 4 plates

Ingredients:

For the pesto:

32 gr ( 1/3 cup) walnut halves

50 gr ( 2 cups, well-pushed into the cups) fresh cleaned, washed, spun dry rocket leaves

juice of 1/2 lemon

2 fat cloves of garlic, peeled & finely chopped

20 grins of black pepper

15 grins of pink salt

125 ml (1/2 cup) of a fruity extra virgin olive oil ( short: evoo)

For the rest:

300 gr dairy-free chicken mince, rolled into smaller meatballs, fried in that same fruity extra virgin olive oil

375 gr cooked, drained white spelt spaghetti

Method:

  1. First, toast the walnut heaves into a smaller non-stick pan on low heat until toasted. Watch them carefully & do not let them burn. Turn them too. It only takes a few minutes. turn heat off.
  2. Take your beloved food processor & place S-blade in. Add chopped garlic, toasted walnuts, whole rucola leaves, olive oil, black pepper , pink salt & lemon juice. Place fitted lid on & pulse or mix until it is fully mixed. I do not mix it on the highest speed because I still like to see what is in my pesto. Stop the machine & scrape down the sides. Mix again. Taste. You must taste the lovely sharp fresh rucola & a hint of fresh sharp lemon! I only added 125 ml (1/2 cup of that fruity evoo. If you want a looser pesto, add more oil & seasoning! It is up to you!  I served it with fried chicken meatballs that I also fried in that same fruity extra virgin olive oil.  I served it too with cooked white spelt spaghetti. So, plate up like picture above & enjoy instantly! We drank a lovely white wine with it, it was this one: a lovely Bulgarian wine, chardonnay, 2015, Domaine Boyar. Perfect! Cheers! xxx ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Posted in Gardening, Recipes

An Autumnal pasta with home-grown white cabbage!

MMM!
MMM!

Yesterday, we pulled pour only white cabbage out of the ground, from under the white netting, at our allotment! Ooh yes & what a beauty she certainly is! Just look at her:

Home-Grown white cabbage before cleaning & slicing!
Home-Grown white cabbage before washing, cleaning & slicing!

When I cleaned my cabbage & discarded the outer tougher leaves, I was left with this thing of beauty:

1100 gram!
1100 gram!

Now, I wanted to use 400 gr of shredded cleaned & washed cabbage slices in my pasta dish, but just look again at those quarters, I sliced already 1 big cabbage wedge:

Recipe: For 3 persons

Ingredients:

300 gr seasoned organic chicken mince, bought like that, divided into 8 flattened discs, like picture above

300 gr white spelt penne

a fruity extra virgin olive oil

black pepper

Himalayan pink salt in a grinder

Herbamare salt

1 small white onion, peeled & finely chopped

2 fat cloves of garlic, peeled & finely chopped

150-200 ml coconut cream for cooking, I used Isola.

400 gr cleaned, washed, spun dry white cabbage shreds, something like this

Method:

  1. Cook your penne until al dente. Drain but keep a bit of the cooking water. Keep warm.
  2. In another cooking pot, cook your shredded cabbage strips until al dente. I added a few dashes of Herbamare to the boiling water. It took my cabbage only 2-3 minutes. Drain well & leave cabbage strips into the colander & place a lid on. Use the same pot & heat on medium-high. When hot, add a few drizzles of the same fruity oil & heat up. Now, add chopped onion & garlic. Fry for a few minutes or until browned & cooked. I added 5 grins of black pepper & 5 grins of salt to it. Add drained cooked cabbage & stir everything round into the pot. Add coconut cream, I think, I used about 175 ml. Stir well. heat up a bit more & let the cream warm up. Check the seasoning one last time. I added 15 grins of black pepper & some pink salt. I stirred everything round into the pot & tasted one last time. Then, I added the cooked penne. This way, the sauce will go into the penne tubes what creates a superb creamy lighter sauce.
  3. At the same time, take a large non-stick pan & heat up on medium-high. When hot, add some drizzles of oil & heat up. Now,  add your chicken patties to the hot pan & fry them on both sides until browned on all sides & cooked through. Lower the heat if you need to. I placed a fitted lid on to keep the heat & to progress the speed because I was getting very hungry! 😉  The verdict: Creamy, delicious & not bad for your cholesterol too! ;) Serve with 3 chicken mince patties & enjoy with a loved one. My husband Peter gave me again a 10/10! Ooh yes. After you have eaten, your stomach is full but in a healthy way! 😉 Enjoy, my sweeties! 🙂 xxx♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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  4.  

Posted in Gardening, Recipes

Rocket cashew pesto pasta!

A few days ago, I harvested many fresh rocket leaves (arugula) from our beloved allotment. We didn’t sow them but they came out rather lately at the end of Summer. They were growing everywhere.

So, I harvested many of them & turned them into this lovely dinner: rocketcashew pesto pasta! Yummm!  Make it Gluten-free by using Gf spaghetti! 🙂

Healthy fresh rocket leaves cashew pesto pasta!
Healthy fresh rocket leaves cashew pesto pasta!

Let’s see the pesto itself:

We served it just like that, with cooked spelt spaghetti! The pasta dish doesn’t need anything else, the flavors speak for them selves! In the same week, we made this same tasty recipe from the leftover rocket leaves! 😉

Recipe: For this amount of pesto, see picture above/ It served us 4-5 persons

Ingredients:

3 cups (60 gr) cleaned, washed, spun dry fresh rocket leaves, well-pushed into the cups

1 cup (150 gr) unsalted raw cashews

2 fat cloves of garlic, peeled & roughly chopped

2 tablespoons of finely grated fresh Parmesan cheese

1/4 cup (60 ml) of a fruity extra virgin olive oil

20 grins of black pepper

10 grins of pink salt in a grinder

To serve with: 375 gr of Cooked spelt spaghetti or GF spaghetti!

Method:

  1. Take your beloved food processor & place S-blade in. Add chopped garlic & rocket leaves. Place fitted lid on & pulse until it is finely mixed. Now, add cashews, olive oil, Parmesan cheese, black pepper & salt too. Place fitted lid on & blitz, mix until it is to your liking, stopping & scraping the upper sides from time to time. I like my pesto to be, like picture above, with white & green parts in it. I made a thicker pesto, add more oil if you need to. Taste! You must taste the rocket leaves first, then the cashews & Parmesan with an added kick of the black pepper. Adjust seasoning, if you need to. Add fresh pesto to your hot cooked spaghetti & stir it right through. You can choose how much pesto you like to have. ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr

You might like:

  1. Simple basil pesto pasta with smoked bacon
  2. Spinach spring onion pesto
  3. Avocado pesto pasta with smoked salmon
  4. Spinach & rocket pesto
  5. Coriander leaves walnut pesto
  6. Home-made Red pesto recipe with penne, rocket leaves, smoked bacon & yellow cherry tomatoes
Posted in Gardening, Recipes

Pasta dinner with veggies from the garden!

A few days ago, I invented this lovely spelt pasta dinner. I used fresh veggies from the garden here & served it with dairy-free smoked bacon pieces! A very delicious colorful pasta dinner! 🙂 Enjoy!

MMM!
MMM!

Doesn’t it look appetizing? ooh yes!

Juicy cherry tomatoes!
Juicy cherry tomatoes!

Recipe: For 2 persons

Ingredients:

250 gr egg-free spelt penne

200 gr dairy-free smoked bacon pieces, I used Herta

10 smaller heirloom tomatoes, each one cut into 2/ home-grown

250 gr cleaned, washed, spun dry fresh yellow beans, each cut up into 3-4 pieces/home-grown

2 shalots, peeled & cut up into rings/home-grown

2 fat cloves of garlic, peeled & finely chopped/home-grown

a fruity extra virgin olive oil

fresh flat-leaf parsley, washed, cleaned, spun dry, cut up roughly to scatter on top of your pasta dish/home-grown

black pepper

Himalayan pink salt in a grinder

Herbamare salt

Method:

  1. Cook your beans in boiling water where you added some herbamare salt. Cook until al dente. Drain well. Set aside. At the same time, cook your spelt penne according to your packet instructions. It took me 8 minutes. Rinse & drain well. Keep warm.
  2. Heat a large non-stick pan on high heat. When hot, add some drizzles of that fruity oil. Now, add chopped garlic & onion. Fry for about 3 minutes. Season with some pink salt & black pepper. Add smoked bacon. Season the bacon with black pepper, stirring often. Now, move your veggies to one end of the pan & in the other end, add some more oil. Now, add cooked yellow bean pieces & cut up tomatoes. Fry them too for about 3-4 minutes. Add some last seasoning but don’t add too much salt because there is already some salt in the smoked bacon. Stir this mix into the cooked pasta. Now, plate up & just before serving, scatter your cut up parsley over your 2 plates! Enjoy, my sweeties! 🙂 MMM! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr

Posted in Gardening, Recipes

Will you join me for a vegan pasta dinner?

Yesterday, I invented this lovely vegan pasta dinner. I had some Summer leeks to use up from the garden. I also had a package of spicy marinated tofu chunks in my fridge that I needed to try. So, I invented this lovely dinner!

MMM!
MMM!
Grown Summer Leeks!
Grown Summer Leeks!

Now, this Vegan pasta dinner is a CREAMY, DELICIOUS, EASY TO MAKE SPELT SPAGHETTI PASTA DINNER! I made a lot, so we could eat from it for 2 days! It serves at least 5 persons! 🙂 I used Summer leeks & spring onions from our garden!

tofu-wokblokjes-spicy

Let’s see how I made it, okay?

Recipe: For at least 5 persons

Ingredients:

4-5 Summer leeks, (450 gr) after cleaned, washed, pad dry & cut up

1 packet (180 gr) spicy marinated tofu chunks, I used these.

430 gr egg-free dairy-free spelt spaghetti

1 packet of soy cream cuisine (250 ml)

200 ml of a hot vegan stock

black pepper

Himalayan pink salt in a grinder

a fruity evoo

2 fat cloves of garlic, peeled & finely cut up

3 spring onions, cleaned, well-washed, pad dry & each cut up into rings

Method:

  1. Cook spelt spaghetti according to your packet instructions. Mine took 8 minutes. Drain & rinse well. Keep warm. In the meantime, take a wide cooking pot & heat up on medium-high. When hot, pour some drizzles of that fruity evoo in it. When sizzling, add chopped spring onions & garlic. Stir fry for about 5 minutes or so. Now, add chopped leeks. Fry for about 5 minutes. Season with 15 grins of black pepper & some pink salt too, stirring often. Now, add 200 ml of your hot vegan stock & place instantly the fitted lid on. This way the leeks will steam well. After 5 minutes, check & taste the leeks. Your leeks will be ready & I seasoned it a bit more. I added 10 grins of black pepper & about 6 grins of pink salt. Now, add packet of soy cream & heat up. Stir everything round into the pot. Reduce a bit & check one last time the seasoning. I added 15 grins of black pepper & 10 grins of pink slat. Stir everything trough. Turn heat off & add cooked spaghetti to the pot of leeks-spring onion mix. Sir everything well. Keep warm.
  2. Now, heat up a medium non-stick pan & add some drizzles of that same fruity extra virgin olive oil. Add spicy tofu chunks & fry until warmed & fried on all sides. this only will take about 5 minutes. Now, scoop your fried spicy chunks into your hot creamy pasta dish. Take 2 clean white pasta bowls & add your pasta dinner in it. Enjoy with a loved one! 😉 MMM! ♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!http://eepurl.com/bSJtUr

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Sophies Foodie Files