I absolutely adore pasta. I eat it far too much and am constantly looking for ways to make it interesting. I make pasta at least once a week and have come to love it more since becoming a pescetarian. This is one of my favorite ways to make it – it’s easy, healthy, and most of all, delicious!
Garlic and Vegetable Pasta
1/2 box of any kind of pasta, I like to use whole wheat or pasta made with vegetables
1 large ripe tomato
any kind of vegetable that you have lying in your fridge, I used about 6 mushrooms
3 or 4 cloves of garlic
fresh basil leaves for adornment
1. Cook pasta and prep the ingredients by chopping the garlic, tomatoes, and your choice of vegetables.
2. Place a generous amount of olive oil in a pan on medium heat and add chopped garlic along with a pinch of each: salt, pepper, and dried basil.
3. Add in vegetable of choice and cook for about 3 minutes or until the veggies are a little under-cooked. The add in tomatoes and cook for another 2 to 3 minutes.
4. Mix the sauce with the cooked pasta, sprinkle some Parmesan cheese and fresh basil on top, and enjoy!
This summer, I’m looking forward to exploring the beautiful, sunny, West coast of the US! In between work days, I’ll be blogging about different places and experiences. This past weekend was my first adventure starting with….Wal-Mart! While being bargain heaven was lovely, I was happy to get out of there with some friends and explore the local county fair. All of the cowboy-esque activities made me a little confused at first, because I always connect boots, horses, and cattle to Texas and the Mid-West, but I never realized that “Western” also extends to California! It’s the silly epiphanies that make life so ridiculously funny. After I’d had my share of pigs, chickens, and hay, we decided to explore the plethora of food options. Having become a pescatarian (the only ‘meat’ products I eat are fish/seafood) last September, I’m still getting adjusted to the lifestyle and encountered some temptation in all of that slow roasted barbecue. In the end, I settled for some buttery corn on the cob and a platter of deep fried veggies with homemade ranch. Along with the greasy goodness, we also rode the “Starship” (a crazy, smelly, g-force ride that made us laugh uncontrollably), and saw a great country singer! Doing something a little different than the usual dinner or movie was really fun, and I’d definitely recommend everyone to check out community events like this one!
I rarely like zucchini, but this one was fried to perfection! The mushrooms and artichoke hearts were also delicious – I will definitely be attempting something like this in my own kitchen soon.
This bright blue sky still gets me every time I walk outside.
A really chubby bunny that looks angry in a really cute way. 🙂
Thanks to Mike and Jeremy for making these in my kitchen!
How to create your own batch of heaven:
Start with the Nestle Toll House Chocolate Chip Cookie Recipe, sans nuts.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large egg
- 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- PREHEAT oven to 375 degrees F.
- COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
Then mold one tablespoon of your cookie dough around each Oreo (preferably double-triple stuffed Oreos) and place on a slightly greased cookie sheet.
Bake for about 12-15 minutes, or until golden brown.
EAT THEM RAVENOUSLY and proceed to drink many a glass of water because these guys are unbelievably sweet and amazing.
Mind-blowing, I know.
Being the on-duty RA (Resident Assistant) can have it’s perks. Since I’m forced to be in the building on a Friday night and encounter a lot of trouble finding the motivation to do homework/study, I usually cook! After having this great dish during New Years Eve at home, I decided to attempt it on my own.
I followed this video recipe: http://tiny.cc/4tot6
- Fresh salmon filet is the easiest to work with, frozen and then defrosted fish is harder to slice.
- If you’re a college student or just on a budget and can’t afford tarragon, use some dried chives!
- You can easily steam the asparagus in a microwave! Just peel, wrap in a moist paper towel and microwave on high for 3 minutes.
Here are some photos that will (hopefully!) cause your mouth to water 🙂
Hey, I’m Maya and I guess I’m kind of a person who cares about things a lot. My love for things changes ridiculously quickly, so I decided to blog about it. I originally had my blog on another site, but thought I’d try something new and exciting by switching to this format. I’m constantly discovering new things, re-discovering old things, and just dancing through life finding stuff that I love. I think the underlying theme will center around friends, food, and footwear. But that’s just a weird combination that just popped into my head, so who knows? I don’t really know why those things come to mind so quickly. Maybe because those three things start with the letter ‘f’ and I have two of them in my last name, and I think that’s cool.
Anyways, enjoy and please follow!