Posts Tagged ‘Eden Organic’

I played around on a web project too long today and found myself starving and shaky with no plans for dinner.   I was thinking about pasta, but when I saw a couple of different kinds already open in the kitchen, I didn’t want to open a new box.   So I threw some water on to boil, with plans to blend some shells and thin spaghetti, and top it with a concoction of leftovers.

I had on hand a half zucchini, a can of black beans, and a half jar of pasta sauce. I also had some apples from my friend Lise’s tree, which would make a perfect dessert.

While the water was boiling I peeled the apples, but left them on the core.   Then I put them into a bowl and drizzled vanilla extract over them, sprinkled nutmeg and cinnamon on them, then shook a couple of spoonsful of raw sugar over the bowl.   I popped those into the microwave for three minutes.

While the apples cooked, I sliced the half zucchini onto a plate, along with a couple cloves of prechopped garlic from a jar, dried oregano and basil, and some cracked pepper and sea salt.   I set that aside until the microwave was available again.

Once the water was boiling, I put both pastas into the water.   When the apples were done, I put the zucchini dish into the microwave for three minutes, too.   I opened a can of black beans and rinsed and drained it.   Once the pasta was done, it was drained and added back to the pan, along with some olive oil, which I then tossed it in.   I added one can of black beans, and 1/2 jar of pasta sauce to the noodles and tossed.   By then the zucchini was finished microwaving and I sat down to have my delicious hot meal that didn’t take more than 15 minutes to make!

Every thing I used in the meal was organic.   The noodles and beans were from Eden Organic, the spices, herbs and pasta sauce were Archer Farms.  You gotta love that. 


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I’VE TRIED A FEW DIFFERENT whole grain pastas lately.  My two favorites have been a thin spaghetti whole wheat pasta by Archer Farms and this Kamut Ditalini by Eden Organic.   I received a sample of this in the mail, and I have to say I really do like it.  I find, as many people do, that the whole grain pastas can be . . . well . . . grainy.   And by that I mean they are grainy to the tongue — rough where we are used to feeling smooth from our white flour pastas.  So the thinner long noodles or  short cut noodles like this ditalini are better at blending in with the food and not calling attention to themselves.   You feel like you are eating a whole dish, not just a grainy pasta with some other stuff around it. 

I prepared this dish by sauteing white onion, green and red bell peppers, and a clove of garlic in some olive oil.  Once all those were softened, I added a can of kidney beans and a can of diced onions.  In the meantime I had the pasta boiling (has to boil for 10 minutes), and then after draining the pasta, I topped it with the veggies and beans.  I’m going to try this pasta again in some other recipes, but for a first try on a thrown-together quicky meal, I have to say I do like it.

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