Category Archives: Grains/Pasta

Gnocchi with Butternut Squash


Gnocchi is not as difficult to make as you may think. It’s a little messy, sure, but there are only a three ingredients. One essential tool, however, is a ricer. This keeps the gnocchi light and fluffy rather than dense like mashed potatoes. Mark Bittman and Mario Batali have a great video where I got the inspiration for this recipe.
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Baked Apple Oatmeal

As you may have guessed by now, I love apples. I eat one every morning. Usually in addition to granola or a piece of toast but when I’m looking for something hearty and warm, I turn to this baked apple oatmeal. It’s not too sweet and the pumpkin seeds add a savory crunch. It will keep you full until lunch while still warming your belly on the kind of cold mornings that we’re still experiencing in late March.
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The search for an apartment in New York City is draining. As a renter, you can’t really start looking for a new apartment until one month before your lease is up. And even in that case, if you look at an empty apartment on the 5th, the landlord will probably want you to move in on the 15th, at the latest. Time is money.

Junior and I are moving to an apartment in Long Island City. We saw the place on a Sunday night, put down a deposit on Monday morning and signed the lease a few days later. We’re moving in 5 days.

That hasn’t left a lot of time for much else. How to merge our two apartments into one, coordinating movers, painting, phone calls to Time Warner, not to mention packing, have taken up most of my free time.

This granola has sustained me. It’s full of so many good for you ingredients and not as sweet as any store bought stuff I’ve had. It’s my first attempt into granola making and I’m sure I’ll make some tweaks along the way but for now, I think it’s pretty perfect. Moving has left no time for cooking and this is pretty much the only thing I want to eat anyway. By itself, or sprinkled on some greek yogurt.
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Pasta with Eggplant, Zucchini, and Basil

When I set out to make dinner one night, I found some eggplant, zucchini, arugula and basil that all needed to be used up soon, before everything went bad so I boiled up some pasta and tossed everything together with a little pesto. This pasta is a great way to use up a lot of summer produce. I tend to make my pasta very vegetable heavy, so this recipe calls for very little actual pasta.

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Pasta with Pesto, Kale and Cannellini Beans

With all the basil that’s been at the farmers market lately, I’ve been using any excuse to make and eat pesto. I’ve been putting it on the obvious like pasta and sandwiches and also even as a snack on saltines. Pesto freezes really well so it’s best to make it in big batches so you can have it into the winter months when theres no more fresh basil around.
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Summer Wheat Berry Salad

When it’s hot out, I look for anything I can make that doesn’t require turning on my oven. No matter how high the A/C is turned up, having the oven on increases the temperature in my entire apartment and is not worth it. That said, this recipe is great for a hot summer day and can be served at room temperature. And if you cook the wheat berries ahead of time, the cooking is very minimal. Just toss everything together with some lemon juice and olive oil. If you have any leftover it’s great the next day with some shrimp or chicken for some added protein.
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Whole Wheat Spaghetti, Sausage, Caramelized Onions, Parmesan Sauce

This is a really simple meal that takes about the time to prepare as it does for the water to boil. It’s also extremely satisfying and comforting. The only thing that takes time is the caramelized onions but you can prepare those days in advance. I happened to have some leftover from another meal and threw them in at the last minute. You could easily omit them and still have a delicious dinner. I like to use whole wheat spaghetti because it’s a little heartier and because it’s so thin, it doesn’t taste gummy or chewy like some other whole wheat pastas. The sauce basically consists of pasta water, cheese and a minimal amount of cream. The key to making the sauce is to add some of the pasta water to the pan. As the pasta cooks, it releases starch which you’ll want to bind your sauce.
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