Pasta with Vegetable Sauce

Mmmm… homemade pasta!

We make the best pasta right in this tiny German kitchen.

Topped with tomato sauce absolutely loaded with fresh, CSA veggies, this meal hit the spot!

CSA Tomato Sauce

Feel free to alter the vegetables depending on what you have on hand.

Ingredients

2 Tablespoons olive oil

3 shallots, finely diced

2 celery stalks, finely diced

2 carrots, finely diced

3 cloves garlic, finely diced

1/4 cup red wine

1 zucchini, diced

6 crimini mushrooms, diced

2 tomatoes, diced

1 can diced tomatoes

1 can tomato sauce

2 dried chili peppers, crushed

dried basil, oregano, marjoram, salt and pepper to taste

Method

1. Heat a large sauce pan over medium high heat with the olive oil. Add the shallots, celery and carrots. Cook until the shallots begin to release their liquids. Add the garlic and continue to cook for 2-3 more minutes.
2. Stir in the red wine and cook until the liquid reduces by about half.
3. Add the zucchini, mushrooms and tomatoes. Continue to cook until the vegetables are tender. Season with salt and pepper.
4. Add the diced tomatoes, tomato sauce, dried chilies and herbs. Bring to a simmer then reduce the heat to low.
5. Continue to cook over a low heat until the sauce thickens to the desired consistency. Taste then season as needed.
6. Serve over hot pasta with fresh basil and graded parmesan cheese.

I’ve been busy working away at school in an attempt to finish my classroom before going to Budapest.

The school hausmeister is away this week so the projects I needed his help with will have to wait until I’m back.

My biggest project this summer has been to reorganize the classroom library.

I bought two extra book shelves at IKEA and Sebastian helped me put them together this morning. The books are all in their new homes and the labels are designed and waiting to be printed tomorrow. 

I can not wait to have my new and improved classroom library up and running!

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Caprese Kebabs

Insalata Caprese always reminds me of my early days in Germany.

Something strange about Germany is that the homes and apartments don’t come with kitchens. Sure, there is a room for a kitchen with a water pipe sticking out of the wall next to a water heater and a high voltage plug for an electric oven, but that’s it.

My kitchen and me circa August 2008.

I moved to Germany on love and ambition.

I was so excited to have my very own apartment that I didn’t mind building and installing an entire IKEA kitchen.

I was in no hurry. I owned a bursting pot of basil and I had a grocery store beneath my apartment which sold fresh mozzarella and local tomatoes.

For the first two kitchen-less weeks of my new life in Germany, I lived off of caprese salad.

Simple, fresh, and full of summer taste, this salad needed no kitchen.

My kitchen has changed a lot in the last 3 years.

Although I eventually set aside the daily caprese feast, I still return to this dish with nostalgia induced warm fuzzy feelings towards the early days of my life abroad.  Worthy Caprese Salad circa August 2010

This weekend, I took my beloved caprese salad and put it on skewers to create Caprese Kebabs.

Shared amongst friends I could never have imagined back in 2008, these kebabs were a hit.

Grilled summertime vegetables and Halloumi cheese coated in fresh basil and parmesan pesto.

This recipe is easy to make yet wows with every flavorful bite.

To make the pesto, one needs a blender, basil, olive oil, parmesan cheese, salt and pepper, garlic and pine nuts.

Once blended, the pesto is ready to go.

For the kebabs, halloumi and tomatoes would be enough, but I also included zucchini and green onions.

Soak the wooden skewers in water to prevent burning, then create the kebabs by alternating the vegetables and cheese.

Marinate the kebabs in the pesto sauce for 1hour before grilling or just brush it on when you’re ready to grill.

Since I took this dish to a friend’s barbeque, I decided to save the mess and just brush the pesto over the kebabs before grilling. 

Rotate the kebabs, grilling on each side until golden brown.

Serve immediately while the cheese is soft and the vegetables are warm.

Adapted from Schrot & Korn magazine

Basil pesto

• 250 grams fresh basil
• 150 ml olive oil
• 25 grams pine nuts
• 2 garlic cloves
• 50 grams Parmesan cheese, grated
• Salt
• black pepper

Skewers

• 250 grams halloumi, cubed
• 12 green onions, cut into 1 inch segments
• 24 cherry tomatoes
• 1 zucchini, cut into semi circles
• Basil leaves for garnish
• 8 skewers

1. Combine the basil ingredients in a food processor and blend until well combined and smooth. Season with salt and pepper to taste.
2. Soak the wooden skewers in water for 30 minutes. Alternate the halloumi and vegetables on the skewers.
3. Top the prepared kebabs with the pesto and set aside to marinate for 1 hour.
4. Before grilling, brush the skewers once again with the pesto.
5. Grill until golden brown.

Although a new spin on an old classic, this dish takes me back to my empty kitchen and caprese full belly.

I hope Caprese kebabs inspire your own special memories this summer.

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Vegan Almond Herbed Pizza Cheese

I’m sure all my friends and family back in the Midwest are going “Huh?” and “yuck!” over that title.

Well get ready to change that “yuck” into a “yum!”

When we returned from our trip to Vienna, we were out of everything- even milk. Being out of milk is a dreadful thing when you love coffee as much as we do.

As a substitute, I made homemade almond milk following this recipe.

This is the creamiest, smoothest homemade milk I have ever made.

As a byproduct of the almond milk production, I was left with gorgeous, snow white almond grounds which strongly resembled ricotta cheese.

The lights flipped on.

Vegan cheese for pizza night!

 

Fresh out of the oven (and into poor lighting.)

This week, my fresh yeast pizza dough was topped with roasted eggplant, mushrooms and tomatoes. 

Not only did this cheese substitute make a delicious pizza topping, it was equally awesome raw on my lunch salad today.

Lamb’s lettuce, cherry tomatoes, roasted eggplant and mushrooms with vegan almond herbed cheese.

Vegan Almond Herbed Cheese

Adapted from this recipe

• about 1 1/4 cups almond grounds (leftover from making almond milk)
• 3-4 cloves garlic
• juice from 1 lemon (about 2 Tbsp.)
• 1/2 cup fresh basil
• 1 tsp. sea salt
• 1/4-1/2 cup water, added a little at a time

Method

1. Blend all ingredients in a food processor or high-speed blender adding a little water at a time until the mixture resembles crumbled goat cheese.
2. Use the vegan cheese to top pizzas, salads, as a spread for sandwiches or as a dip.

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Pasta with Tomato Cream Sauce

A couple weeks ago I made Pioneer Woman’s pasta with tomato cream sauce.

It would be a real shame not to share this recipe with you.

Better late than never, right?

If you’re looking for a delicious, quick meal that makes a fancy dinner and heats up well as leftovers, this is the recipe for you.

 

Enjoy!

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10 Minute Pizza

10 minute pizza for dinner and a 10 minute post before bed.  Tomorrow is my first day of school so I need to be well rested!

Today was a crazy busy day.

Breakfast: 2 slices of banana bread (recipe to come) with peanut butter and a glass of milk.

We had the welcome day for the new families at our school. I have two new children in my class this year, so today was their day to meet me and our wonderful classroom assistant while familiarizing themselves with their new class and school.

Just a preview of one of my classroom displays.

Once the families left, we put the final touches on the classroom. I want to put together a post (and perhaps new page) about classroom and lesson ideas for any other teachers out there. Expect to see this soon!

After school, I went with Kate and Zoe to visit our friend Rosetta and her new baby, Lily Rose. As a baby gift, I offered to take photographs of their little one.

She was so well-behaved and slept through the whole thing.

Check out those long eyelashes!

I really wanted to get some almost-naked baby shots but mum and dad were afraid that taking off her clothes would startle her into a fit. Too bad, I just love wrinkly little baby skin in black and white photographs!

Once the photo shoot was over, I ran back home, made 10 minute pizza and then was back out the door for play rehearsal within 20 minutes. This meal certainly didn’t receive the appreciation and devotion it deserves.

Faster, healthier, and more delicious than frozen or delivered pizza!

10 Minute ‘Pizzas’

Ingredients

1 premade pita bread

1 large tomato

several olives

soft goat’s cheese

fresh basil

Method

1. Toss the pita bread into the toaster and then slice your tomatoes and olives.
2. Once the toaster pops up, take out the warm pita bread and cut it in half. Next, layer the tomatoes, olives, and crumbled goat’s cheese on top.
3. Broil in the oven for several minutes, until the tomatoes are hot and the cheese is melted and beginning to brown. Top the finished “pizzas” with fresh chopped basil.

Whew! 15 hours later, I can finally sit down and rest!

Have a good night everyone, and wish me luck on my first day of school!

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Worthy Caprese Salad

This is a salad which will truly make its namesake proud.

Originating from the Italian island of Capri, Caprese salad is almost too simple.

Sometimes, it really is the simple things in life that make life worth living.

Caprese Salad

Serves 2

Ingredients

Fresh buffalo mozzarella

2 fresh tomatoes, sliced

1 handful fresh basil

1 good pinch sea salt

2-3 Tbsp. olive oil

Drizzle of balsamic vinegar or glaze

Pepper

Method

Wash the freshly-cut basil. Reserve a few leaves for garnishing and cut the remaining basil. In a mortar and pestle, crush the cut basil along with the salt. Add the olive oil and incorporate.Set aside.

Tear the mozzarella by hand and scatter on two plates. Add the tomato slices and top with more torn mozzarella. Drizzle with the balsamic glaze and then the basil mixture. Garnish with the reserved basil and crack fresh pepper over top.

Fresh and simple.

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Lightened-Up Pesto

I love the rich taste of a good, fresh pesto.

I don’t, however, like the way my body feels after indulging in the oily green Goddess.

Solution?  Lightened-Up Pesto.

Recipe adapted from allrecipes.com

Ingredients

• 4 ounces Romano cheese, cut into 1-inch pieces
• 6 cloves garlic
• 3 cups loosely packed fresh basil leaves
• 1/3 cup mixture of Brazil and pine nuts
• 2 sun-dried tomatoes
• dash of salt
• 1/8 teaspoon pepper
• 1/4 cup lemon juice (1 large lemon)
• Hot cooked spaghetti

Method

1. In a food processor, combine Romano cheese and garlic; cover and process for 30 seconds.
2. Add the basil, nuts, tomatoes, salt and pepper; cover and process until combined. While processing, add the lemon juice; process until combined.
3. Warm the sauce with the prepared spaghetti, allowing the cheese to melt.

I added a skewer of boiled baby shrimp to my dinner.

This is the lightest, most refreshing pesto you will ever taste.

Once you make pesto with lemon juice, you will never turn back to oil again.

Here’s the step-by-step.

Collect your ingredients

Fresh ingredients always point to an outstanding meal.

Get your pasta going.

Process the garlic and cheese until combined.

Add the basil, nuts, tomatoes, pepper and salt.

Process while adding lemon juice.

Heat and serve.

Simply delicious!

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