Tuesday, May 7, 2013
Everyone needs pasta (well, once in awhile)
Happy Tuesday. I am a fan of Tuesday's. I like them because it means I survived a Monday - which let's face it - those days are hard sometimes. And then, it means that at the end of the day - I am that much closer to the weekend. Which let's face it - everyone loves a good weekend. Oh meohmy - how I enjoy the weekend.
Summer is here. Technically it's not really here - but it is hot. We have had some lovely weather. 28 on Sunday. I love the sun, and I love that it has stopped raining. I enjoy the heat - but I am a bit of a wimp when it gets too hot and I have to do stuff in it. Like running, working out, sitting, walking up my stairs, sleeping, walking the dogs.... you get it. But, don't worry, I am not complaining. I am going to try and not complain this time when I think that it's too hot. I will probably just grin and sweat.
A couple of weekends ago we did UFC at our place and I whipped up a batch of pasta. I haven't had pasta in awhile, but I followed advice - and 'carbed' up. Ha - what a great treat to have. I love pasta. I have just tried to stay away from it because I love it so - and I know that eating a small bowl isn't realistic. Since I was going to run the 10K the next day - I thought that a treat to give me the needed energy was in store.
I think that it's ok to have pasta from time to time - or even more if you really love it - just be mindful of what you're having with it - or the kind of pasta that you're having. I have a pack of brown rice pasta that we will try sometime soon. I'll keep you posted on how we liked it.
Ok - so back to the UFC - I wanted something easy that we could all enjoy - something that was healthy and deelish. It was a good dish - and one that I will definitely make again.
Pasta with salmon and vegetables
1 large fillet of salmon
Juice of 1 lemon
2 small shallots - finely diced
2 garlic cloves - grated or finely chopped
1/2 cup white wine
1/4 stock (I used chicken)
1 tbsp italian seasoning
1/2 tsp red pepper flakes
1 large pepper - diced
2 cups - grape tomatoes - cut in half
1 cup peas (I used frozen)
1/2 cup goat cheese
Juice of a lemon
Pasta - I used linguini for the guys - and I used whole wheat vermicelli - a little thinner and not so heavy - cook as per instruction until al dente
Pre-heat the oven to 400. On a lined baking sheet - place the large fillet - and top with the lemon juice. Bake for 20 - 25 minutes - or until the salmon is cooked through. You still want it moist - so don't overcook.
In a skillet, drizzle a tbsp of olive oil and heat the shallots. Cook on medium heat. Season with sprinkle of kosher salt and cook for about 5 minutes. Add in the garlic and cook for another minute. Pour in the wine and stock. Add in the seasonings. Add in the peppers, tomatoes. Cook for another 5 minutes. Add in the goat cheese and peas and let simmer for a couple of minutes. Add in the fresh lemon juice. If you find the sauce not so 'saucy' add in a bit of the pasta water.
Pull off chunks of the salmon and add it into the sauce - stirring gently.
Place the pasta in the bowl and top with the sauce.
The cheese will melt slightly and make the sauce creamy. All of the ingredients go so deliciously together.
Alright - I am off to watch the hockey game - we're PVR'ing it - just waiting for C to get home. Please don't call and tell me the score. No seriously don't.