Tuesday, January 1, 2013

Fridge Clean Out Veggie GF V Pasta!

Exciting news here today! My sister-in-law is arriving tonight! She’s in town to go house hunting, and then my bro is coming in on Saturday! And if that’s not enough, my other brother and his wife are ALSO coming in on Saturday! Wooo! The whole fam is going to be together!!
gorgeous dill crust on the cod!
I am such a family person…having the family all together makes my heart just soar — I know that’s hardcore cheesy, but it’s true! I love my brothers and sisters-in-law! We’ll all be together for Easter:)
It's fun to eat your veggies in sauce form!
SO — my parents went major grocery shopping today for the guys, and as a result, we had to clear a bit of room in the fridge for all the new yummies — that are sadly not vegan. So it was my job to cook a dinner that used up some lonely, leftover veggies.
Just what did I make? A vegetable puree pasta sauce with leeks, kale, and carrots! I really surprised myself! My expectations were low, low, lowww as I was literally throwing everything into a saute pan. But low and behold, it was delicious! It was a little “vegetable-y” for my dad, but then the only veggies he likes are lima beans and corn:) But I thought it was fabulous.
So yummy and HEALTHY!
Here’s what you need:
1 leek, sliced and *very* well washed
3 mushrooms, sliced
2 big stalks of kale, stems removed and chopped
3 big garlic cloves, sliced
2 carrots, chopped
1 celery rib, chopped
yellow bell pepper — the top and tail I had leftover — chopped
1/4 cup white wine
splash veg stock
dried basil and oregano, and crushed red pepper flakes
reserved pasta water
Saute your leek for a minute in 1 tsp EVOO, salt, pepper, dried basil, oregano, and a pinch of red pepper flakes. Stir it around, and then add in your celery and carrots, and let those soften for about 3-4 minutes. Then add your bell pepper, and let it cook for just a minutes. Add your mushrooms and garlic. Let them brown, cook down and release their moisture for about 4-5 minutes. Add your kale, and then deglaze with the wine and stock. Cover the pan for 3 minutes to allow the kale to wilt. Take it off the heat and allow your veggie mixture to cool for a few minutes. Then, transfer it to the food processor and pulse until smooth. Thin it out using pasta water. Reseason with salt to taste. Toss with your cooked pasta and enjoy!
tender, flakey cod! wow!
With this deliciously inventive pasta dish, I served broiled cod! YUM! Lobsta Bakes’ wild, ocean-caught cod is decadently yummy! It is sweet and a little chewy, flakey and moist! I broiled it for 15 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh dill! The fresh dill is so good because it gets crunchy in the oven, and offers a super bright, lemony freshness! Try it!
such great texture and flavor!
This meal was surprisingly tasty! What better way to get a TON of veggies then pureeing  them into a delicious sauce! It was actually quite sweet, with a subtle earthy undertone. There was an inherent sweetness from the carrots, peppers and celery! It’s amazing how the sweetness in the veggies come out when you saute! And then, the mushrooms and kale gave a deep earthiness, all punctuated beautifully by the slight garlic backdrop!
Sometimes it’s fun to open your fridge and create your own adventure! There are lots of delicious meals coming up this weekend with all the house company! And Easter brunch! I can’t wait for her to arrive!!
Surprise, surprise! I used my food processor again! I swear, my food processor is going to become attached to my hip!! haha here's the one I use:

Until tomorrow!

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