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One Pot Lightly Creamy Pasta To Die For!

One Pot Lightly Creamy Pasta To Die For! was going to be called “The Only One Pot Lightly Creamy Pasta You’ll Ever Need” until I quickly realized how incredibly easy, delicious, and amazing this dish is that I most certainly will be making many more one pot pastas in the near future! I’ve always been curious about this one pot pasta trend and didn’t have much faith in its alleged & wondrous glories. I am happy to report that despite my cynicism these can truly be incredibly flavorful meals.  Woo-hoo!  KISS factor on and topping out at the highest of tastebud scales!  This particular one pot pasta dish features camembert, mushrooms, tomatoes, peas, and basil for a full on flavor explosion. Not to be missed, messed with, or frowned upon, I assure you. I’ll even stamp it with my 100% guarantee.  Sold, or at least I certainly hope you are!  

I had no basis for a recipe when coming up with this one pot pasta.  All I knew, like I always know, is that I wanted a ton of flavor. I am not one for the bland.  I am a flavor junkie for sure.  Are all foodies this way?  Who knows. Anyway, I pretend that they are. Hubby was away visiting his other most favorite person on the planet for the weekend (yes, he most definitely has a bromance with an English lad. Cheers to you, John.  Miss you! Xx – PS- they would both HATE that I used that word)  and doing a photoshoot with wee man G can be crazy at best.  I took full advantage of his nap (though much later in the day than I would’ve liked for my natural light…sigh, can’t win ’em all!) and went to town, creating as I went.  The result?  Magic!  Magic in one freakin’ pot!  Top that!  I dare you. I was delighted to learn that one pot pastas kick some serious a**!  It was slightly creamy and exploding with flavors, especially from the mushrooms and basil.  I can’t suggest a pasta dish for your next meal more highly than I suggest this One Pot Lightly Creamy Pasta To Die For!  Mangia!

One Pot Lightly Creamy Pasta To Die For!One Pot Lightly Creamy Pasta To Die For!One Pot Lightly Creamy Pasta To Die For!One Pot Lightly Creamy Pasta To Die For!One Pot Lightly Creamy Pasta To Die For!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

One Pot Lightly Creamy Pasta To Die For!
Yields 6
One Pot Lightly Creamy Pasta To Die For! is quick, delicious, and your next & new favorite pasta dish. Camembert, mushrooms, tomatoes, peas, & basil make up this unbelievably amazing dish.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 lb whole wheat spaghetti
  2. 1 wheel of camembert cheese - remove skin & dice
  3. Lg handful of basil - loosely chopped (about 3/4 - 1 C)
  4. 13 cremini mushrooms - sliced
  5. 10 small - medium ripe tomatoes - halved or quartered depending on size (should be about 1 1/4-1 1/2 C)
  6. 2 C frozen peas
  7. 1 shallot - diced
  8. 3 cloves garlic - diced
  9. 3 vegetable stock cubes
  10. Olive for pan (a healthy amount)
  11. 5 C water
  12. Sea salt & cracked pepper to taste (I'm not stingy!)
  13. Parmesan cheese (optional)
Instructions
  1. Add olive oil to pasta pot, heat on low, and add shallot - 1 minute
  2. Add garlic - 30 seconds
  3. Add mushrooms, salt & pepper. Stir. Cook for about 3-5 minutes
  4. Add tomatoes & half of the basil. Stir. Cook for 1-2 minutes
  5. Add veggie cubes and stir frequently for 1 minute
  6. Add water and bring to boil. Then add pasta and stir
  7. With 5 minutes left in your cook time for your pasta, add the peas. Stir
  8. When pasta is done, turn off heat, add the rest of the basil and the camembert. Stir well
  9. Cover pot with lid and let sit for a few minutes. Stir again & serve!
To serve
  1. Garnish with basil & parmesan cheese
Notes
  1. This serves either 4 large bowls or 6 medium sized bowls.
  2. To reheat, add a smidge of veggie broth with a wrist flick of olive oil
Pair with the following wines (or any wine of your choice)
  1. Red- Rioja or White- Unoaked Chardonnay
Food Galley Gab http://foodgalleygab.com/

Amsterdam and some…

Okay, this past Chinese New Year I had the absolute pleasure of going to Amsterdam and spending a night and day in Warsaw, Poland.  Amazing!  That one word sums it up perfectly.  We rented an Airbnb in what appeared to be China Town (I know, I know… we just left Beijing – haha) and a couple blocks from the Red Light district.  We were overlooking a canal which was fabulous for the wee man, as he is currently obsessed with ducks & water.  He spent 75% of his time at the kitchen window screaming “gaga! wawa!”  Easily entertained. Done. Walking around the city was probably my favorite part!  The architecture was amazing.  We did a canal boat tour (I officially want to live on a house boat, the canals were lined with them), palace tour, Van Gogh Museum (almost positive G recognized two of the paintings from Baby Einstein World of Colors-incredible), I saw (by myself…ahhh) a concert at the Concert Gebouw (the guest pianist played my favorite Chopin Prelude as his encore, yes, I almost cried), and ate, ate, ate, and ate copious amounts cheese, bread, croissants, and stroopwafels.  I also started every morning with a million gazillion cappuccinos, which were accompanied by both croissants & stroopwafels (two thin waffles that sandwich the perfect amount of caramel with a slight cinnamon flavor – holy yum! I brought back about 5 bags). Thomas’ (hubby) mom partook with me.  I fully overloaded on beemster & a variety of other gouda cheeses.  Naturally, they were washed down with the assistance of some incredible beers and vino.  I need to stop now before I find myself booking the next flight out.  The drooling is just beginning… Anyway, if you ever, ever, ever get the chance to go, do it!  Perhaps my pictures will entice you…

Amsterdam (canals, apple pies, tulips…oh my!)/Windmills (45 minute bus ride from the city)/Warsaw (Old City)

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View from our Airbnb balcony

View from our Airbnb balcony

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Hubbie & wee man (G)

Hubby & wee man, G

Beautiful Windmills

Beautiful Windmills

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Cheese shop in this little village. Yum...

Cheese shop in this little village. Yum…

And the beer...

And the beer…

And the food...

And the food…

 

Old City, Warsaw, Poland

Old City, Warsaw, Poland

Beautiful architecture as well!

Beautiful architecture as well!

It would've been sacrilege to go and not have my favorite - perogies!

It would’ve been sacrilege to go and not have my favorite – perogies!

Pesto Mushroom & Chick Pea Spinach Salad

Pesto Mushroom & Chick Pea Spinach Salad is an incredibly delicious, easy, quick, and simply awesome recipe!  Very few ingredients but loaded with flavor… now, that’s my kinda meal!  Especially with a baby, blog, full time job, massive move prep, and my current “quest” to shed some lbs.  Now that is not so simple, so shedding time, eating well, and assisting said “quest” makes this Pesto Mushroom & Chick Pea Spinach Salad my current favorite dish of the day.  I think I average eating this delight about 3 times/week for sure.  

Okay, I know I’ve said this before but it’s not like I’m on a permanent diet. I don’t think I could cope with that. However, I am officially trying to shed .6kgs/month (1.3 lbs).  Sound like an odd number?  Haha.  I’ve sorted it out that from the time I began my weight chart (a simple but effective chart I made for myself) until when I leave Beijing for good in June that .6 kgs/month will get me to my goal weight.  Bless you Jillian Michael’s for your assistance in this “quest.”  Thus far, I’m doing fairly well. I’ve hit a plateau though and felt myself getting demotivated. Therefore, I…sigh…ugh…sigh again… am now going to have to cut back on some calories, mainly carbs, and outside of Greyson, that is my biggest love.  Am I calling this a diet? Absolutely not! Not that there is anything wrong with dieting! I just need to get things moving again (em-hem, the scale!) and need to start seeing numbers that make me smile and for a moment, a meer wrinkle in time, make me forget about the carb I would’ve been enjoying at dinner.  This brings me to my point, I know right?  You didn’t think I’d get there!  Why did I go on this tangent?! I’ll tell you, SALAD.  I love it.  It completes me.  Well no, carbs do, but it’s not a far second or third.  I believe salads should be delicious and specifically not boring.  If I’m gonna shed some lbs I want to do it whilst catering to my tastebuds and not going bland, bland, bland!  Pesto Mushroom & Chick Pea Spinach Salad will definitely be a recipe to add to your collection if you’re going down this rabbit hole with me, or even if you just love salad and want an awesome new and easy recipe.  Let me know your thoughts!  Enjoy!

Pesto Mushroom & Chick Pea Spinach SaladPesto Mushroom & Chick Pea Spinach Salad

Pesto Mushroom & Chick Pea Spinach Salad
Yields 1
Pesto Mushroom & Chick Pea Spinach Salad is a delicious, healthy, and easy salad recipe.
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Prep Time
2 min
Cook Time
5 min
Total Time
10 min
Prep Time
2 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. Large handful of spinach leaves
  2. 1/2 can chickpeas (garbanzo beans)
  3. 5-7 shiitake mushrooms (you could substitute with other mushrooms) - sliced thin
  4. 3 Tbl pesto
  5. Parmesan cheese to taste for topping (optional)
  6. 2 tsp lemon juice (optional)
  7. tsp oregano (optional)
  8. Sea salt & cracked pepper to taste
  9. Olive oil for pan
Instructions
  1. Place your spinach in the bottom of a bowl and set aside
  2. Heat oil in pan and add mushrooms, salt & pepper, oregano, 1 Tbl of pesto. Mix and let cook for 2 minutes
  3. Mix again and add add chickpeas, any more s & p you'd like, lemon juice, and 1 more Tbl of pesto. Cook for 2 more minutes
  4. Add last Tbl of pesto, toss, and cook for one more minute then remove from heat
  5. Place pan ingredients on top of spinach and garnish with parmesan cheese & pepper
  6. Toss well and enjoy!
Notes
  1. If your ingredient balance is a bit different and you want more dressing, consider adding a sprinkling of olive oil, more lemon juice, or more pesto.
  2. I've also tossed in some hummus just for the heck & deliciousness of it!
  3. Serve with a crisp white wine if you'd like (I prefer a nice sauvignon blanc with this)
Food Galley Gab http://foodgalleygab.com/

G’s Snack & Small Meal – Toddler Food

G’s Snack & Small Meal – Toddler Food is just an idea if you’re struggling for new and healthy ideas for your wee one that are easy and yummy.  Greyson is a vegetarian right now like his momma.  People always ask me “what in the world do you feed him?” As if there is no food life outside of meat. Honestly, I’ve received the same question myself for the past 27 years.  Lord, there is SO very much food and incredibly easy, delicious, and healthy options out there that I’ll never tap into a majority of them!  I do, however, understand for heavy meat eaters how this could seem challenging.  I assure you though, it is anything but!  If you’re looking for a snack or two, a meal, or general ideas on what to feed your baby/toddler, vegetarian or not, check out this recipe and Greyson’s Grub (baby food) portion of this blog.  So many suggestions that at least one is guaranteed to grab your interest and attention!

G's Snack & Small Meal - Toddler Food

G's Snack & Small Meal - Toddler Food
G's Snack & Small Meal - Toddler Food. Simple, easy, and healthy snack or meal for any toddler.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1/2 an avocado
  2. 1/4 C hummus
  3. 1/2 cucumber - peeled & finely diced
  4. 1 small ripe tomato - finely diced
  5. 1 slice whole wheat bread - diced
  6. 1 slice baby friendly cheese - diced/cubed
Instructions
  1. Put the bread & cheese in one bowl
  2. Put the other ingredients placed separately in another bowl
  3. Scoop out the avocado on a spoon
To serve
  1. Mix & match the ingredients as desired. Let your little one pick up the bread and cheese him/her self.
Notes
  1. This is simply an idea for a snack (in this case, many snacks can be had), or two meals. You can add other ingredients, replace ingredients etc. Do what suits your little one best! It doesn't have to always be a specific meal or jarred food. Be creative and put together foods your baby likes for a nice and healthy variety!
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G’s Arugula & White Bean Quesadilla

G’s Arugula & White Bean Quesadillas are a protein packed meal full of flavor and done in 15 minutes or less!  Healthy, delicious, and guaranteed to make any toddler actually eat their entire portion!  I make one quesadilla, give my wee man (G) 1/4, save another 1/4 for the following day, and eat the other 1/2 myself.  This is most definitely a meal that is for any age.  I had all of these ingredients left over in my fridge (remember my food philosophy? “Like the mind, food is a terrible thing to waste”) and wanted to make something different for Greyson than he’d been eating over the past few days.  I quickly pieced together these ingredients and was left with my mouth watering.  Not only did G eat his portion and practically lick his plate (lots of “more” baby signing came afterwards), but I had to go and make another one for my work lunch the following day.  I, too, was in love.  As a veg-head, I’m always packin’ with protein everywhere I can. Make the recipe as is or adjust for your lil’ one or yourself however you deem fit.  Use as much or as little of the ingredients as you’d like.  Now go chow down with your kiddo in total bliss!  

G's Arugula & White Bean QuesadillaG's Arugula & White Bean Quesadilla

G's Arugula & White Bean Quesadilla
Yields 2
G's Arugula & White Bean Quesadilla is packed with protein and flavor. Toddler's food of choice & mom's food of choice, too! Healthy, easy, and delicious.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 4 whole wheat tortillas
  2. Handful of arugula
  3. 3/4 can of small white beans or cannellini beans
  4. 1 avocado
  5. 1/2 brick of tofu (I used firm)
  6. 1 ripe tomato - chopped (finely chopped for toddler)
  7. 2 Tbl pesto
  8. 4 slices gouda cheese
  9. Small handful cilantro
  10. Cumin to taste
  11. Salt to taste
Instructions
  1. In a small bowl, toss the tomato and pesto together. Mix well
  2. Put one slice of cheese on top of each quesadilla
  3. Divide then smash white bean (leave some whole as well) on two of the tortillas
  4. Smash half and avocado on top of the each white bean half and sprinkle with a pinch of salt
  5. Divide the tofu and smash on top of the avocado with another pinch of salt and the cumin
  6. Top each with tomato and cilantro
  7. Top again with arugula and a pinch of cumin
  8. Put the other tortillas with the gouda on top of the two filled tortillas
  9. Heat pan on low - medium heat. Cook on both sides until golden brown
  10. Done!
Notes
  1. This recipe came from what was in my refrigerator so feel free to make something similar and change up the ingredients to accommodate what is in your fridge!
Food Galley Gab http://foodgalleygab.com/