Red Beet Pesto with Gluten-Free Linguini

The classic red sauce is a staple in our rotation, but coming up with a fresh new sauce was a welcomed addition to our tired routine. At least for me; Phil is still on the fence about beets… and pesto. One thing we do agree on is our love for brown rice pasta. We use the gluten-free pasta brand Tinkyada, and honestly once you throw some sauce on it’s hard to tell the difference, I DARE YOU!

I can’t take full credit for this recipe. My food-savvy friend Sarah — the same one who made her own wedding cake — put the idea in my head. Though our recipes differ slightly the end result is a deliciously light sauce. It all comes down to a few simple ingredients: beets, spinach, garlic, and basil. You can elaborate or adapt the recipe to your tastes;  for instance, Sarah makes hers by sautéing spinach and kale with onion and garlic before blending it with the beets. Sometimes when I’m feeling decadent, I stir in some cream.

Red Beet Pesto

2 roasted red beets
spinach
garlic
fresh basil
lemon zest
shaved parmesan
extra virgin olive oil
salt and pepper

I roasted two beats with EVOO, salt and pepper for about 45 minutes. When all’s cooked and cooled enough to handle, I peel and chop the beats and put them in a food processor with a couple generous handfuls of spinach, some crushed garlic, basil leaves, and more EVOO. I blend to desired consistency, adding more oil if needed. I also mix in a little shaved parmesan if i have it, then garnish with lemon zest come presentation time.  The lemon zest is SO important to this dish! It makes all the difference in creating a fresh and exciting meal. 

Best enjoyed right right away but can last a couple of days in the fridge if you have extras.

As you can see, I snuck in a little piece of honey garlic sausage for an extra protein kick. It was delicious.

The Best Baked Spaghetti You Will Ever Eat

Yes, the recipe is that good. 

I spent most of my life hating baked spaghetti, a standard leftovers meal at our house I found dry and bland (sorry Mom!). My issue with baked spaghetti is there’s never enough sauce, and the noodles are always too squishy after being recooked. This recipe calls for a mix of your regular ol’ pasta sauce and Alfredo, double trouble baked spaghetti!  The result, a creamy flavourful and VERY saucy dish. To ensure sauciness only bake the casserole until the cheese starts to bubble on top. Happy Eating!

Double Trouble Baked Spaghetti

Ingredients: Tomato Sauce, Alfredo Sauce, Pasta, Mozzarella Cheese ( or whatever you have on hand), grated Parmesan.
Optional: Red Pepper Flakes, fresh Parsley.

Preheat oven to 350.
1)  Cook pasta in slightly salted water until desired consistency. I used the ends of two bags of pasta – fusilli and rigatoni. It was about 3 1/2 cups in total and we had lots of leftovers. Or, use leftover pasta if you’re trying to clear out the fridge.
2)  Grate mozzarella - the cheesier the better!
3) When pasta is at desired firmness, drain and add to casserole dish. Mix in one jar of tomato sauce and one jar of alfredo. Stir until fully mixed, then cover pasta with cheese.
4) Bake in oven until you see the cheese starting to bubble, about 10-15 minutes. Remove and add grated parmesan.

EAT!

Cajun Chicken Pasta

Last week my boyfriend made this zesty pasta dish on my birthday for the whole family (ten people!). This was the first recipe we ever cooked together way back in the day, so it was a sentimental meal as well as a delicious one. Not to mention a big hit with the rest of my family. The dish is easy to make (and impress with) and spice levels are adjustable.

Phil’s Cajun Chicken Pasta
Serves 2

4 oz. Linguini or fettuccine pasta
1 Skinless boneless chicken breasts
1 Large red bell pepper
1/2 Green bell pepper
1 Green onion
5 Mushrooms, sliced
2 Garlic cloves, minced
1 tbsp Fresh dill
1 1/2 Cup heavy cream
1/2 Cup grated parmesan cheese
1 1/2 tbsp Cajun seasoning
1 tbsp Lemon juice
A generous dousing of Frank’s Original Red Hot Sauce, about 2 tbsp ( Or 1/2 tsp cayenne pepper)
Salt and pepper to taste

optional: 1/2 tsp basil or oregano

Directions
Cut chicken breasts into strips. In a large bowl combine chicken with minced garlic, lemon juice, pinch of salt and pepper, and sprinkle with cajun spices and a splash of olive oil. Set a side to marinate while preparing the other ingredients.

Bring lightly salted water to a boil in a medium-large pot. Add pasta, a splash of olive oil and cook until noodles are al dente. Drain and set aside.

While pasta cooks, wash and slice mushrooms. Slice red and green peppers into strips. Chop green onion.

In a large skillet heat butter or oil on medium heat. Add chicken and cook until the meat is no longer pink and juices run clear, about 5-7 minutes. Keep the temp on medium to lock in the flavours and keep chicken tender. When chicken is no longer pink add the sliced vegetables and cook another 3-5 minutes, or until the peppers are at a desired firmness.

Add cream to skillet. Stir in spices: 2 tbsp cajun seasoning, 1 tbsp dill, pepper to taste, 1/2 tsp basil or oregano (if using), 2 tbsp Franks Red Hot Sauce, salt to taste and another squirt of lemon juice. Heat through, reduce to simmer for about 5 minutes, or until desired thickness.

Add pasta and heat through. Stir in grated parmesan cheese, allowing it to melt before serving – or add more later. Enjoy!

My boyfriend and I decided Franks Red Hot Sauce is the key to this recipe; it  has an unparalleled flavour for hot sauce and blends nicely with the cajun spices. If you don’t trust me use cayenne pepper or paprika. But you should trust me.

A Letter to My Diet

Dear Carbohydrate Rich Foods,

The weekend was great but let’s get serious. It’s been fun, and lord knows we know how to throw an Oscar party, but did you really think this was going to last? Today is the beginning of a new week, and so begins a new stage in our relationship: trial separation.

It’s not over; it’s just on hold for the time being. We can still see each other; just not at every meal. I know you’ll understand … it’s not you, it’s me.

Love always,

Brenna

And he cooks too!

Yesterday my two guys, The Boyfriend and The Roommate, got busy in the kitchen. My Boyfriend knows how to make a mean sandwich, the art of cold cuts and sliced bread is rather his specialty, but now and then he pulls out the stops and gets creative.

As it turns out, and with little surprise, both the boys went for their saturday night special: Pasta.

My Boyfriend made a Primavera style pasta. In the same pot as the boiling pasta he added a tablespoon of Italian seasoning,salt,pepper, and some diced carrots and broccoli. In another pot he warmed up a pre-made tomato pasta sauce but added some cayenne pepper to spice it up. When everything was cooked he added the sauce to the pasta with veggies, and topped with marble cheese. I was surprised at how good this came out, I think adding the seasoning to the water gave the noodles an oomph of flavour.

The Roommate’s saturday night special is pasta Alfredo. He sautéed some sliced mushrooms in a pan before adding the pre-made Alfredo sauce and topping it with bacon bits. Although they didn’t make the sauces themselves, they did put more effort into pasta and sauce then I would have thought, and so they get a big shout out for their culinary enthusiasm. Plus, they both offered me some of their meals, so it’s really a win-win situation for everyone!

Alfredo sauce with sliced onions and bacon

Shrimp Pasta at L’Evidence

Shrimp pasta in rose sauce at L’Evidence restaurant on St.Denis. The sauce was well spiced, and if you like creamy sauce and tomatoes this is a great dish. Only four shrimps

The restaurant is really amazing, and I would definitely return.