Gypsy Pasta

pasta wood After a long day at work, home alone and not one inch of me wanting  to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.

The best part  of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.

What you need: (For this version)

  • Box of your favorite pasta (gluten free or regular both work)
  • 1/4 cup of milk
  • 2 Italian sausages
  • 1/2 red onion
  • Shitake mushrooms
  • Micro greens (topper)
  • Cheese
  • Salt, pepper, chili powder and chili flakes

What to do:

Pasta-

  1. Bring a large pot of water to boil
  2. Add salt
  3. Add pasta
  4. Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente

pasta fun

In another saucepan:

  1. Drizzle olive oil and start to heat slivered red onions – on med-high
  2. Add in chopped up sausage after onions start to brown a lil
  3. Turn down heat to medium
  4. Then add in chopped shitakes
  5. Sprinkle salt and chili powder to liking (not too much cause you can always add more)
  6. Mix til everything looks about cooked and turn to low heat
  7. Throw in micro greens

pasta acc

Time to combine:

  1. Drain pasta and let it sit while all the mixings cook
  2. Add pasta back into the  pot and add milk
  3. After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite

Serve with fresh herbs sprinkled on top and a pinch of cheese

pasta

xo

Stiletto

Cauliflower Chowder + Applewood Bacon

Cauliflower Chowder For Fall

Fall is here and with the recent cool nights there’s nothing more comforting than cozying up at home with a bowl of homemade soup.

For the last week, I’ve been on a cauliflower kick. I almost always have a head of this healthy vegetable on  hand, however, I usually roast it or make “fake” mashed potatoes by puréeing it with garlic and a little butter. Today I decided to make soup – well, a chowder in fact. This super simple recipe only requires a few ingredients yet it packs a punch with flavor and the best part – it’s healthy.

4 pieces of applewood smoked bacon
2 tablespoons butter, unsalted
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 small white onion, diced
1 bay leaf
1 head of cauliflower
4 tablespoons flour
1 cup milk
4 cups of chicken broth
Salt and pepper, to taste
Fresh parsley, roughly chopped

Cook bacon over medium-high heat, until browned and crispy. Set aside on a paper towel lined plate.

Melt butter in stockpot over medium heat. Add garlic, carrots, celery, and onion. Cook until tender – about 4-5 minutes. Add cauliflower and bay leaf and cook, stirring occasionally, until tender – about 4-5 minutes. Gradually add flour and stir until browned – about 1 minute. Gradually add in milk, then broth and continue to whisk constantly until thickened. Bring to a boil and then lower heat and simmer until cauliflower is tender, about 12-15 minutes.

Serve immediately and garnish chowder with bacon pieces and parsley.

Serves 4-6

~Cheers, Crystal

Peaches, Prosciutto & Burrata: Two Ways

Heirloom Tomato, Peach &  Fresh Mozzarella Crostini

As summertime comes to a close, there’s no better way to celebrate the end of the season than with fresh, California-grown peaches.

My inspiration for today’s recipe came from a post I shared last summer –  Heirloom Tomato, Peach and Mozzarella Crostini.  Those who know me, know I LOVE burrata and prosciutto….so naturally they made their way into today’s recipes. The delicate creaminess of the burrata and the smoky saltiness of the prosciutto are the perfect complement to the sweet, juicy peaches.

  • Spring greens mix
  • 4 ounces fresh burrata
  • 2 large peaches, peeled and sliced
  • 4 slices of prosciutto
  • 2 lemons, juiced
  • 1/2 cup extra virgin olive oil
  • Fresh thyme
  • Salt and pepper, to taste

Combine spring greens, fresh burrata, peaches and prosciutto on a plate. For the dressing, slowly whisk the olive oil into the lemon juice and continue whisking until combined. Season with salt and pepper. Drizzle dressing over the salad and garnish with fresh thyme. Serves 4.

Peach Crostini

If you are looking for an easy-to-make appetizer, this salty and sweet combo is the perfect summertime snack.

  • 1 baguette, sliced
  • 4 ounces fresh burrata
  • 2 slices of prosciutto
  • 1 large peach, peeled and sliced
  • Fresh thyme
  • Extra virgin olive oil
  • Salt and pepper

Pre-heat the oven to 400 degrees. Slice baguette into 1/2 inch slices and coat with olive oil. Season lightly with salt & pepper and bake them for about 8 – 10 minutes until golden brown. Remove the baguette slices from the oven and layer with a peach slice and burrata. Drizzle a little olive oil over each crostini, season with a dash of freshly ground pepper and garnish with prosciutto and thyme. *If you made the salad recipe above, you can also use the lemon dressing for drizzling.

Cheers! ~ Crystal