July – Easy Graham Bread

July – Easy Graham Bread

Cleaning out old files of recipes can be a treasure trove of food memories. This time it was one for Graham Bread, found on a stained 3 x 5 card written by someone named Lynn (I regretfully don’t remember her but I remember her bread).

Graham Bread

I used to bake this quick dark loaf almost weekly. It is super easy, there are only 6 ingredients and zero fat. With a smear of cream cheese or labne (yogurt cheese), and a piece of fresh fruit it was a healthy and quick breakfast. It still is. Although this recipe doesn’t call for any added butter or oil, it is still moist. It contains a 1/2 cup of honey for the entire loaf, no sugar! You could substitute another form of sweetener such as maple syrup or molasses, both would add some interesting flavors. I haven’t tried it, let me know if you do.

Graham bread keeps well and provides a walloping 2.5 g of fiber and 3.8 g of protein in a single slice. I used sprouted wheat flour so the fiber and protein content is probably even higher.

Graham Bread

This bread is very satisfying but doesn’t sit like a lump in your stomach, it will fill you up and prepare you to meet the challenges of the day. It’s equally good as a snack at the end of the day.

Please note that the flavor of the flour is crucial here, use the freshest and best you can find. My local store did not stock graham flour, I was able to easily find and purchase it on line.

Graham Bread

This bread is not very sweet and goes well with savory dishes as chili or soup.

If you are not familiar with it, graham flour is a very coarsely ground whole wheat flour, usually made from dark northern hard red wheat. It contains all the germ, oil and fiber from the whole wheat kernel. It is very flavorful and commonly used in rustic breads and classic graham crackers.

You will recognize the flavor of graham crackers in the bread. Add chopped nuts and/or dried fruit for extra crunch and sweetness if you want. But it doesn’t need it.

Graham Bread

  • 2 cups of buttermilk
  • 1 1/2 teaspoon of baking soda
  • 1 teaspoon salt
  • 1 cup of flour (I used sprouted wheat flour)
  • 2 cups of graham flour

Method

  1. Preheat the oven to 350 degrees F (175 degrees C)
  2. Whisk together the buttermilk and baking soda in a large bowl until bubbly
  3. Add the salt and flours to the buttermilk mixture, mix well.
  4. Pour into a large loaf pan.
  5. Bake for 60 minutes.
  6. Cool on a rack before slicing.

Graham Bread

This is the first time I’ve used this nutritional analysis, please bear with me while I get the hang of it. The loaf could easily be sliced thinner than 14 slices, it holds together well.

I am taking this to share on this week’s Fiesta Friday #182. Fiesta Friday is a virtual party hosted by Angie and co-hosted by none other than myself and Jenny @ Jenny Is Baking.

Please stop by to read all the fantastic recipes from all over the world.

A single serving of this recipe has 140 calories.

Nutrition Facts
Servings: 14
Per Serving % Daily Value*
Calories 140
Total Fat 0.7g 1%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 1mg 1%
Sodium 37mg 2%
Potassium 69mg 1%
Total Carb 31g 10%
Dietary Fiber 2.5g 9%
Sugars 11.6g
Protein 3.8g
Vitamin A 0% · Vitamin C 1%
Calcium 3% · Iron 6%
*Based on a 2,000 calorie diet
Recipe analyzed by
June – Tomato and Roasted Lemon Salad

June – Tomato and Roasted Lemon Salad

This scrumptious salad was inspired and came together by combining two recipes, the Tomato Chickpea Salad from the blog kitchn, and one for Tomato and Roasted Lemon Salad from the cookbook Plenty More by Yotam Ottolenghi. Are you familiar with Yotam Ottolenghi? He is the inspiration behind the London restaurants Ottolenghi and NOPI, and has written several vegetarian cook books. They include Plenty and Jerusalem, in addition to Plenty More. His recipes have a wonderful mix of new spices, exotic ingredients, and methods (at least to me), many of them coming from the middle east. I changed some of the spices (I adore cumin, allspice not so much) and added the stir fried chickpeas from the kitchn recipe to make it a heartier dish.

Roasted Lemon and Tomato Salad

The new method in this salad is the addition of roasted lemons. I love the way lemons become caramelized and sweet when roasted, sheet pan roasted chicken and citrus is a favorite at our house. But, I had never thought of adding them to a salad. They add a wonderful citrusy scent and mellow lemon flavor sweetened by the roasting. Take a deep breath when you open the oven to check on them, the aroma is incredible. I had a sudden craving for lemon meringue.

Roasted Lemons – before

Roasted Lemons – after

This salad will be even better at the height of tomato season, unfortunately it’s still a few weeks away for us and I missed the farmer’s market last weekend. Use the best cherry tomatoes you can find (a variety is colorful), the rest of the ingredients will certainly ramp things up.

This is a salad I will be making multiple times this summer, it is a perfect side for a BBQ or potluck. In fact it is my addition to a friends party on the 4th of July. It has the benefit of also being both vegan and vegetarian, so can be served to a variety of guests without worry about dietary restrictions. You could bulk it up even further by increasing the amount of herbs or adding some arugula. It is even hearty enough to serve as a main dish with the addition of some crisp bread.

Roasted Lemon and Tomato Salad

The recipe will serve 4 but it is easily doubled or even tripled. Make the roasted lemons and chickpeas earlier in the day, all you have to do later is assemble.

Tomato and Roasted Lemon Salad

  • 2 medium lemons, unwaxed and organic preferred
  • 5 tablespoons olive oil
  • 1/2 teaspoon superfine sugar
  • 8 sage leaves, finely shredded
  • 2 1/2 cups cherry tomatoes, halved (it is nice to have a mixture of colors)
  • 1 can of chickpeas, rinsed and drained
  • 1 teaspoon ground cumin
  • pinch red pepper flakes
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup pomegranate seeds
  • 1 1/2 tablespoons of pomegranate molasses
  • 1/2 small red onion, thinly sliced
  • Salt (kosher or sea) and freshly ground pepper

Method:

  1. Preheat your oven to 325 degrees F (or 325 degrees C) and line a large baking sheet with parchment paper.
  2. Slice the lemons in half lengthwise and remove the seeds. Thinly slice the half lemons into half rounds (paper fine if possible).
  3. Bring a small saucepan of water to a boil.
  4. Add the lemon slices to the boiling water, and blanch for 2 minutes. Drain well, place the lemon slices in a small bowl and add 1 tablespoon of the olive oil, the 1/2 teaspoon sugar, and the shredded sage leaves. Mix well.  Spread the lemon slices out in a single layer on a parchment lined baking sheet.
  5. Bake the lemon slices for about 20 minutes until the edges have browned and they have dried out a bit. Remove and set aside to cool.
  6. Meanwhile prepare the chickpeas. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chickpeas and spread out in a single layer. Cook without stirring until browned on the bottom (about 4-5 minutes). Salt and stir them, spread them out again to brown the other side. Cook for another 2-3 minutes until golden brown and blistered on all sides. Remove from the heat, add the cumin and red pepper flakes. Toss to coat on all sides with the spices, taste them and add some salt if needed, set aside to cool.
  7. To assemble the salad combine the tomatoes, chickpeas, parsley, mint, pomegranate seeds, pomegranate molasses, onion, 2 tablespoons of olive oil, salt and freshly ground pepper.Lastly add the lemon slices and stir gently.

    Roasted Lemon and Tomato Salad

    Roasted Lemon and Tomato Salad

    This salad was a hit on the 4th of July, I bet the folks at Fiesta Friday will also enjoy it. This week it is Fiesta Friday #179 hosted by Angie and cohosted by Petra @ Food Eat Love and Laura @ Feast Wisely. 

Join the party by adding your own link and come visit all the lovely food that contributors               are bringing along.

 

March – 3 Pepper Pasta with Garlic

March – 3 Pepper Pasta with Garlic

Sometimes the best recipes come out of necessity, this time the need for a quick dinner with minimal ingredients (the fridge was almost bare). We were away over the weekend, arriving home on Sunday night hungry from a long drive. Something was required almost instantly before true bad humor hit. This recipe will do it for you…it literally took only 15 minutes from the time the pasta water came to a boil. Apart from pantry staples (a box of dried pasta, garlic, olive oil, parmesan, black pepper, salt, and red pepper flakes) only 2 sweet fresh red peppers are required. Don’t have red peppers in the fridge? Use Brussels sprouts or cabbage or winter squash (you will need to peel and cut them into quite small cubes) or red onion or fresh tomatoes in summer. If you have fresh herbs on hand or in the garden, toss them in at the end. What about basil with tomatoes, mint with carrots or peas, cilantro with frozen corn? Be inventive! It’s nice to have a color contrast but certainly not required.

3 Pepper Pasta

The 3 types of pepper in this recipe come from red peppers, a good pinch of red pepper flakes, and a generous grinding of black pepper.

You will have dinner on the table faster than it would take you to run to the deli for takeout.

3 Pepper Pasta with Garlic – serves 4 to 6 generously

Ingredients:

  • Dried pasta of your choice, I used a 1 lb. box of fusilli
  • 2 fresh red peppers, cored and seeded, then cut into julienne sticks
  • 4 – 5 garlic cloves, finely minced
  • 1/4 cup of extra virgin olive oil plus more for drizzling
  • kosher salt
  • Pinch or about 1/4 teaspoon of red pepper flakes (more if you want spicy)
  • Generous grind of black pepper, or about 1/2 teaspoon
  • Chopped parsley or other herb (optional), about 1/2 cup
  • Freshly ground parmesan or other hard cheese

Method:

  1. First bring a large pot of water to a boil, add a couple of teaspoons of salt. Pasta water should taste like the sea.
  2. While the water is coming to a boil, slice the red peppers and mince the garlic.
  3. Once the water comes to a boil, add your pasta and set a timer. The fusilli required 13 minutes for al dente. Since I planned to cook it with the red peppers at the end, I wanted a little bite left in it.
  4. Put a saucepan, large enough to hold the cooked pasta, over medium high heat. Add the olive oil and heat until it starts to shimmer.
  5. Add the fresh red pepper and pepper flakes, saute until it begins to soften (about 5 minutes)
  6. Add the garlic, turn down the heat as you want the garlic to soften but not brown.
  7. When the pasta is cooked, reserve about 1 cup of cooking liquid and drain the rest.
  8. Add the pasta to the saucepan with the peppers and garlic. Turn up the heat a bit and stir, add the reserved cooking water by tablespoons until the pasta softens a bit more and glistens. (You will probably not need the full cup.)
  9. Drizzle with more olive oil, grind the black pepper over the top, add the parsley and grated parmesan.

Dinner is served!

Add the red peppers to the hot pan along with the red pepper flakes

Softened Red Peppers

Add the pasta to the red peppers

Chopped Parsley

Pasta with red peppers, black pepper, garlic and parsley

Finish with freshly grated cheese

This recipe is similar to one of my very first posts for pasta with peas, another pantry staple this time from the freezer.

I am taking this to share with fellow bloggers at Fiesta Friday, over at Angie’s. Can you believe it is #163! Click on the link to see what everyone else is bringing to the party.

February – Chicken with Tomato Cream Sauce

February – Chicken with Tomato Cream Sauce

This recipe combines two of my favorite foods, chicken and tomato soup (don’t worry, it won’t call for that red and white can). Those flavors are especially welcome on a night like this, stormy and cold. We took the dogs for a walk on the beach just before the rain hit, the first drops fell as we were driving away from the parking lot.

Seaside Winter Beach

Seaside Winter Beach

Don’t you think a winter beach is special? It was empty of summer visitors, only the hardiest souls were out in the late afternoon. We only met two other couples, both with dogs chasing balls or sticks.  out. Our dogs were in heaven, excited by the wind, leaping into the air to catch the frisbee.

The beach was full of driftwood washed up by the waves onto the high tide line. I didn’t get a picture, unfortunately. The salvage groups have been out cutting up the logs.

Winter beach

Winter beach

I cooked this sous-vide, inspired by a post from Bewitching Kitchen for Chicken Korma-ish. But the dish could also be cooked in a skillet with the sauce. I will give instructions for both. Sous-vide means “under vacuum” and is a method of cooking in a water bath at a very carefully controlled temperature. Your food is encased in a food safe plastic bag, either under vacuum or the air having removed by displacement. Your food cannot overcook. It takes longer but the results are amazing. In this case, silky and moist chicken breasts.

I served this with both spiralized zucchini and pasta. Take your pick, it was delicious both ways.

Ingredients for 4 servings

  • 3 chicken breasts, boneless and skinless, cut into 1/2 inch cubes
  • 2 tablespoons of butter or olive oil
  • 1 large shallot, diced
  • 2 cloves of garlic, diced
  • 4 tomatoes, sliced. I didn’t bother to skin them as I was going to puree them in the food processor.
  • 2 tablespoons of tomato paste
  • 2/3 cup heavy cream, divided
  • 1 teaspoon kosher salt
  • thinly sliced basil or parsley, about 1/4 cup
  • juice of 1/2 lemon
  • toasted pine nuts for serving
  • garnish of chopped basil
  • pasta of any shape or spiralized vegetable

If making this in the summer with wonderful vine ripened tomatoes, you may not need to add the tomato paste. Since these were February tomatoes, green house grown, they could use a little help.

Method

  1. If using sous-vide, heat your water bath to 150 degrees F.
  2. Melt butter or heat olive oil in a large skillet over medium heat
  3. Add the shallot and saute until starting to soften.
  4. Add the garlic, do not let either the shallot or garlic brown. Saute for a couple of minutes.
  5. Add the sliced tomatoes, cook until softened and starting to melt into the pan.

    onion, garlic, and tomatoes

    onion, garlic, and tomatoes

  6. Add the tomato paste and salt, stir to mix.
  7. Put the contents of the skillet into a food processor or blender and process until smooth.
  8. Add 1/3 cup of the cream and process again.
  9. For sous-vide:
    1. Add the diced chicken to a food safe plastic bag.
    2. Add the second 1/3 cup cream to the bag and mix.
    3. Add the contents of your blender or food processor and mix.
    4. Immerse the bag in the water and squeeze out the air.
    5. Cook for 2 hours, 3 is ok if you need to leave it longer.
  10. For traditional:
    1. Return the contents of the processor or blender to the skillet, add the second 1/3 cup cream and mix.
    2. Pour the sauce back into the skillet and heat on medium until just under the boil.
    3. Add the chicken and turn the heat to low.
    4. Cook until the chicken is done, about 10-15  minutes. Test a piece to make sure it is cooked all the way through.
Spiralized Zucchini

Spiralized Zucchini

There is a trick to using spiralized zucchini. Zucchini is mostly water. salting before using will help it retain the crispness. Sprinkle with a teaspoon of kosher salt and drain in a colander. Then dry on paper towels or a tea cloth before using. You will be amazed at the liquid that is released (and doesn’t water down your sauce). You can then add the zucchini to the hot sauce in the skillet to heat.

Tomato Cream Sauce Chicken with Zucchini

Tomato Cream Sauce Chicken with Zucchini

The chicken was fantastic!

Chicken with Tomato Cream Sauce

Chicken with Tomato Cream Sauce

I am adding this post to the virtual blogging party at Fiesta Friday #158 hosted by Angie. The co-hosts this week are Ai @ Ai Made It For You and Petra @ Food Eat Love.

February – Quick Chinese Chicken

February – Quick Chinese Chicken

This quick and delicious oriental chicken recipe came from the cookbook Phoenix Claws and Jade Trees, a great resource for Chinese cooking. There they call it Three Cup Chicken. It is perfect for the Chinese New Year celebration. The “standard” public holiday in Mainland China is the 7 days from the Chinese New Year’ Eve to day 6 of the lunar calendar new year. This year that took place January 27 to February 2.

The traditional holiday period may be as long as 23 days, starting 3 weeks before Chinese New Year’s Eve; and ending at the Lantern Festival (February 11th this year).

This is the year of the Fire Rooster. There are 12 animal signs in the Chinese zodiac, the rooster is the 10th sign. Additionally each year is also associated with one of the 5 elements, Gold (Metal), Wood, Water, Fire, or Earth. Both the zodiac sign and the element shape the astrology of the year. Element-sign combinations recur every 60 years. In general people born in a year of the Rooster are very observant. They are also hardworking, resourceful, courageous, confident, and talented.  If you are interested you can read more about them at this link.

Ingredients for 2-3 servings

  • 1 1/2 to 2 lbs. of bone in, skin on chicken thighs. Chop them crosswise into 2 pieces (the butcher did it for me).
  • 2 tablespoons vegetable oil
  • 6 thin slices of peeled fresh ginger root
  • 1/4 cup rice wine or sake, plus 2 tablespoons
  • 2 tablespoons of soy sauce, divided
  • 1/4 cup of toasted sesame oil
  • leaves from a bunch of Thai basil (I substituted fresh cilantro) and sliced scallion
  1. Put the chicken in a saucepan and cover with cool water. Bring it slowly to a simmer, skim off any scum that rises to the top, turn down the heat to low and cook for 10 minutes.
  2. Drain the chicken in a strainer over a bowl, save the cooking water for stock or to cook your rice.img_5669
  3. Heat a heavy saucepan or wok over high heat. Add the 2 tablespoons of oil, add the ginger and fry until fragrant, about 30 seconds.
  4. Add the drained chicken and fry for another minute, add the 2 tablespoons of rice wine and 1 tablespoon of soy sauce. Continue to fry on high heat until the chicken is browned, another 2 minutes or so.
  5. If you are using a heavy bottomed skillet, you can leave the chicken in it. If using a wok, transfer the chicken to a Dutch oven or casserole. Add the remaining 1/4 cup of rice wine, 1 tablespoon of soy sauce, and the sesame oil. Cover and cook on low heat until the chicken is tender and the sauce is thickened, another 30 minutes or so.

    Chinese Clay Pot

    Chinese Clay Pot

  6. Stir in the chopped basil or cilantro and scallion before serving.
Quick Chinese Chicken

Quick Chinese Chicken

Serve with steamed rice, or baked sweet potatoes, and a green vegetable.

I am adding this post to the virtual blogging party at Fiesta Friday #158 hosted by Angie. The co-hosts this week are Ai @ Ai Made It For You and Petra @ Food Eat Love.

February – Turmeric Chicken and Rice

February – Turmeric Chicken and Rice

Turmeric has amazing medicinal qualities, mainly from its main ingredient, curcumin. This widely researched component of turmeric is highly therapeutic and is used in various drugs and pharmaceutics mainly because of its immunity boosting and anti-oxidant properties.

“5 to 8 times stronger than vitamin E and stronger than vitamin C, this antioxidant breakthrough may help boost your immunity, maintain normal cholesterol levels, and put the brakes on aging,” says Dr. Joseph Mercola about the curcumin in turmeric.

His claims are well substantiated by various studies. For example, Jagetia and Aggarwal at the Department of Experimental Therapeutics, The University of Texas M. D. Anderson Cancer Center, Houston, USA, reported – “Interestingly, curcumin at low doses can also enhance antibody responses. This suggests that curcumin’s reported beneficial effects in arthritis, allergy, asthma, atherosclerosis, heart disease, Alzheimer’s disease, diabetes, and cancer might be due in part to its ability to modulate the immune system.”

Curcumin down-regulates certain inflammatory transcription factors and hinders the development of those diseases. in addition to the effects listed above, it has been reported to protect against liver disease, Type 2 diabetes, promote weight loss, improve Rheumatoid arthritis and memory in Alzheimer’s patients. Whew! Those are a lot of reasons to increase the amount of turmeric in your diet. You can read more here.

This dish is a shot of “medicine” in a very delicious package. In addition you will only have one pot to wash. Add a salad or simple green vegetable and call it dinner. It’s also wonderful leftover.

Turmeric Chicken and Rice

Turmeric Chicken and Rice

Turmeric Chicken and Rice

  • 8 bone-in skin-on chicken thighs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons ground turmeric
  • 1 small onion, chopped
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 4 garlic cloves, minced
  • 2 plum tomatoes, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups jasmine rice (I used brown jasmine rice)
  • 3 bay leaves
  • 1 1/2 tablespoon Asian fish sauce
  • 3 cups of chicken stock
  • Garnish for serving, one or more – plain yogurt, sliced cucumbers, mint leaves, lime wedges, chopped cilantro
  1. Trim the chicken to remove any extra fat or skin, wipe with paper towels and season with salt and pepper.
  2. Melt the butter in a large stove top and oven proof casserole or Dutch oven IMG_4054and sprinkle with the turmeric. Add the chicken, skin side down and cook over medium high heat, turning once, until brown on both sides. Transfer the chicken to a plate.

    Turmeric Chicken

    Turmeric Chicken

  3. Add the onion, ginger, and garlic to the casserole and cook until starting to soften and brown, stirring occasionally. Add the tomatoes, curry powder, cinnamon, cumin and rice to the pot. Stir constantly until fragrant, about a minute.
  4. Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce and stock; bring to a boil on high heat.
  5. Cover, lower the heat to low or medium-low to maintain a simmer for about 10 minutes. Adjust the lid to cover partially and continue to simmer for another 15 minutes or until the rice is cooked.
  6. Remove from the heat, uncover, and let stand for 5 minutes. Serve with one or more of the optional garnishes.
    Turmeric Chicken and Brown Jasmine Rice

    Turmeric Chicken and Brown Jasmine Rice

    I didn’t find the pictures really did this dish justice. It was really yummy.

    Turmeric chicken with rice

    Turmeric chicken with rice

    I am taking this dish to share at Fiesta Friday.

October – Pasta with cauliflower, artichokes and parmesan oil

October – Pasta with cauliflower, artichokes and parmesan oil

Sometimes the best things happen by accident. I’m talking about the inspiration that hit when a bag of frozen artichoke hearts fell out of the freezer, that kind of “ah-ha” moment. You laugh, but cooking to me is an art. It’s one that is unselfish and fleeting (unless it is captured on the pages of a blog), it’s designed to bring pleasure to others but is gone in a few hours. And so, like a good painting, I don’t really have a recipe. This recipe was completely spontaneous; I made it up as I went along. If you always cook from a recipe, try it sometime. It is very freeing. Pasta is one of those dishes that will lend itself to this kind of spontaneity because it is a blank canvas. Of course there are many wonderful classical dishes, but then those last minute “clean out the fridge or freezer” dishes can also be delicious.

So, frozen artichokes in hand, I went searching for what else might be lurking about needing to be added to my work of art. The fridge had half a head of cauliflower, a red pepper, and some Parmigiano Reggiano, the counter a jar of Parmesan oil, and in the cupboard I found half used packages of penne and fusilli. I always have onions and garlic available. Ready to go.

Pasta with Cauliflower, Artichoke Hearts, and Parmesan Oil

  • 1 package frozen artichoke hearts, defrosted and drained well on paper towels
  • 1/2 large head of cauliflower, broken into florets
  • 1 red pepper, chopped
  • 4 tablespoons of olive oil – divided
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • About 3/4 pound of pasta of your choice. I had 1/3 box of penne and 1/3 box of fusilli left in the cupboard.
  • Parmesan oil, or good olive oil for finishing

    Parmesan Olive Oil

    Parmesan Olive Oil

  • Freshly grated Parmesan for serving.
  1. Bring a large pot of well-salted water to a boil over high heat for your pasta, start this first since the rest will cook fairly quickly.
  2. When boiling, add your pasta. If they have different cooking times, stagger adding them so they finish at the same time. Turn down the heat if it looks like it will boil over (the starch in the pasta sometimes does that). Cook to al dente. Reserve 1 cup of cooking water before draining, do not rinse.
  3. Meanwhile, warm 2 tablespoons of the olive oil on medium high heat in a very large skillet.
  4. Add the chopped onions and cook until softened and beginning to turn golden, about 10 minutes. Turn down the heat if it is browning too quickly.
  5. Turn the heat down to medium (if you haven’t done this already) and add the garlic, sauté for about a minute, then add the red pepper. When the pepper begins to soften, turn the contents of the skillet into a large heatproof bowl.

    Sauteed onions and garlic

    Sauteed onions and garlic

  6. Add the remaining 2 tablespoons of olive oil to the skillet on medium high heat. When shimmering, add the cauliflower. Cook for about 5 minutes or until beginning to caramelize. Add the red pepper and continue to cook for a few minutes until they soften. Turn the cauliflower and red pepper into the bowl with the onions.

    Sauteed cauliflower and red pepper

    Sauteed cauliflower and red pepper

  7. Add the artichoke hearts to the skillet. Move the artichoke hearts down against the bottom of the skillet so they begin to brown. You may need to add a touch more oil at this point. Cook for anther minute or so.

    Sauteed artichoke hearts

    Sautéed artichoke hearts

  8. Add the onions, garlic, cauliflower, and red pepper back to the skillet. Stir.
  9. Add the pasta. Toss again and slowly add some of the reserved cooking water to moisten the mix. You don’t want it swimming but don’t want it to be dry. The starch in the cooking water will help bind things together.
  10. Turn into a warm serving bowl.

    Pasta with Cauliflower. Artichoke Hearts and Parmesan

    Pasta with Cauliflower. Artichoke Hearts and Parmesan

  11. When serving, drizzle with Parmesan oil or good quality olive oil and shred some fresh parmesan on top of each.

    Pasta with Parmesan Olive Oil

    Pasta with Parmesan Olive Oil

Serve with a tossed green salad.

Pasta with Parmesan Oil

Pasta with Parmesan Oil

I’m taking this to share on Fiesta Friday #91. Come join the fun at a virtual blogging party hosted by Angie of The Novice Gardener. The co-hosts this week are Juju @ cookingwithauntjuju and Indira @ I’ll Cook, You Wash.