We’d laugh if we were younger.
February 16, 2009, 2:13 PM
Filed under: ffffound, Gush Fest, Photos, Vegan Recipes

 

1548f0e3df1f22f7a4f4fe7b36f5a938c9885469_mI will never understand how people are capable of being hunters and killing such beautiful animals, ugh! I mean, I get the point of survival, blah, but the act of pointing a gun, aiming and taking a life yourself is just… scary.  

I didn’t get to go to Marche this morning because what I thought was a 20 in my purse turned out to be a 5? How does that happen? I am very disappointed, I really wanted to do that for her. Murfreesboro is REALLY getting to me. I know it is the “right” “smart” thing to do to live with my Mom, get out there and find a job, go back to school in the fall and just work on being me, saving money and pushing myself towards success, but it is definitely not the fun choice. I would much rather be living in Nashville in a cute apartment, nice serving job, waking up and brunching with Miranda and others, grabbing coffee that actually tastes good and places that are actually respectable, going to bars that don’t have mulleted rednecks fighting over who looked at whose pee wee in the bathroom. Oh gosh. At least it is sunny today. I like sunny. I need to go to our apartment gym and sweat. I usually drive there but I think I will walk today, it really is SO close and it is nice outside.

In other words, I made this for lunch, give or take a few ingredients, and can I say AMAZING? Chick peas have always been a favorite of mine, but I have never really tried them in pasta. LOVE this recipe, got it from fat-free vegan blog, which is linked to the left of this post.

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sicilian-market-spag2Sicilian Market Pasta
(click for printer-friendly version)

extra-virgin olive oil spray
6 – 8 cloves garlic, coarsely chopped
1/2 medium red onion, diced
salt and freshly ground black pepper
zest of one orange
1/2 teaspoon oregano
1/4 – 1/2 teaspoon red chile pepper flakes
1 pound spaghetti (gluten-free folks try Tinkyada rice pasta)
1 1/2 cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
1 cup loosely packed chopped fresh basil or 1/2 cup frozen chopped basil, thawed
16 kalamata or oil-cured black olives, pitted and coarsely chopped
2 cups cherry tomatoes, halved (larger ones quartered)

Put a large pot of water on to boil.

Spray the bottom of a large (12-inch or more) deep skillet with a light coating of olive oil. Sauté the garlic just until it becomes golden. Remove from skillet and set aside. Add the onion to the skillet and saute until soft, seasoning with salt and pepper. Add the orange zest and cook about 30 seconds more. Stir in the oregano and red pepper and cook for about 10 seconds. Remove from heat and set aside.

When the water reaches a boil, add the pasta and salt to taste. When the pasta is almost done (firm to the bite), add the drained chickpeas and cook until the pasta is completely done. Remove one cup of the cooking water and add it to the onions in the skillet. Drain the pasta.

Add the reserved garlic to the skillet and bring to a simmer. Add the basil and olives and stir. Add the pasta and toss to coat completely. Stir in the tomatoes and taste for seasoning, adding more salt and pepper as needed. Serve hot or at room temperature.

Makes about 6 servings: 398 Calories (kcal); 5g Total Fat; (11% calories from fat); 14g Protein; 73g Carbohydrate; 0mg Cholesterol; 173mg Sodium; 4g Fiber

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I didn’t make near that much and didn’t have olives or red pepper flakes on hand but it still turned out quite nicely and I have at least three servings of leftovers that will last me, well, probably just until tomorrow. Eep! This whole cooking thing is so easy thanks to the internet and people blogging tasty vegetarian recipes daily. I am seriously thinking about becoming vegan altogether. I have been a “pescatarian” for years but still occasionally eat salmon and smother things with butter and cheese, but I’ve always preferred soy milk and don’t care much for eggs. Plus, it is so much healthier for your body! And who wouldn’t love to lose some lbs? I think I could make the transition. I had blackened salmon a couple weeks ago and it freaked me out big time. Oh man, but I HAVE been craving bagel & lox. Ugh, decisions, decisions. 

I’ll let you know.

 

xx

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