Vegetarian

Chickpeas and Spinach with Smoky Paprika

I wasn’t too sure if I’d like this dish at first but the former-vegetarian in me couldn’t resist trying it.  I’m still not sure if this is an appetizer, a stew, or a light dinner but I think it’s safe to say it could be all of the above.  I ate it with grilled sourdough bread (left over from the Panini with Chocolate and Brie) and I must say it’s a very tasty little bite.  There are many ingredients in this dish with big flavors – garlic, onions, fire-roasted tomatoes, parsley – but the real star of this show is the smoked paprika.  If you’ve never tried it before – go get some!  Regular paprika just doesn’t compare.  I was pleasantly surprised with this dish and at only 86 calories for a 2/3 cup serving, I didn’t feel guilty having 2 servings.

Additions:  None

Omissions: 

  • About 1/2 of the onions

Substitutions:  None

Overall Rating:  Like It

Source:  Cooking Light Magazine

 

Panini with Chocolate and Brie

I’m a big fan of paninis but the first time I saw Giada DeLaurentiis make this sandwich on her show Everyday Italian, I thought it was an odd combination.  But curiosity got the best of me so I just had to try it.  The salty, creamy brie pairs well with the semi-sweet chocolate while the basil surprisingly complements them both.  And you can’t really go wrong with sourdough bread.  Because of its richness, it’s not something I would make for a meal again (I couldn’t even finish the whole thing!).   However, I would consider it in half-portions for a dessert or a special occasion (like a chocolate party!).

Additions:  None

Omissions:  None

Substitutions:   None

Overall Rating:  Like It

Source:  Everyday Italian, The Food Network

Spring Linguine with Basil

I know we’ve passed spring this year but I thought this pasta dish from Cooking Light sounded like it could be good for summer too.  I don’t usually make pasta dishes with uncooked fresh pasta but I decided to stick with the recipe this time.  Not only does fresh pasta cook faster than dry pasta but it made the meal feel lighter than most pasta dishes I make.  While the lemon and basil add a flavorful boost, I feel like it was missing something.  Replacing the reserved pasta water with white wine or broth might give it that little extra something.  Overall, the meal was light and fresh but it was hard to get all of the flavors in one bite since it’s nearly impossible to keep peas on the fork when twirling linguine!

Additions:  None

Omissions:  None

Substitutions:

  • Frozen peas for fresh peas (because it’s what I had on hand)

Overall Rating:  Like It

Source:  Cooking Light Magazine

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