Jamie Oliver’s Vegetable Bolognese

On June 30, 2016, in Recipes, by Chris Baccus
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This has become one of my favorite vegetarian dishes, vegan if you skip the shredded parmesan cheese. There is so much flavor from this rather simple recipe. It only takes about 40 minutes to prepare from start to table. The porcini mushrooms, red wine, fresh herbs and breadcrumbs add so much enjoyment to each bite.

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I discovered this recipe months after I did my review of six meal delivery services. I hadn’t yet tried Hello Fresh, but when I heard that one of my favorite TV chefs, Jamie Oliver, was doing recipes for them I knew it was time to give them a try.

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They offer a vegetarian box option that our family has ordered a few times now. This vegetable bolognese has been the star of everything we have tried. That’s not to say that other recipe have been bad; rather, we’ve had some great success with Hello Fresh.  This has been nice as it has given us another option with meal delivery when wanting to eat less meat.  So now we use Hello Fresh and The Purple Carrot too.

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I hope you get a chance to try some more vegetarian or vegan in your home. We continue to eat more and more this way and recently did 30-days straight. Coming out of the 30-days my wife and I agreed to reduce meat to only 2-3 meals a week. That could be bacon for breakfast one day, maybe a burger another day, and then no more or some tacos for lunch.

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Skip the meat and add some lentils with this excellent dish.

Full Recipe at HelloFresh.com

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Garlic Basil Chicken with Tomato Sauce

On January 18, 2016, in Recipes, by Chris Baccus
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I love a simple recipe.

By simple I mean two key things, simple ingredients and simple to make. This dish I found on Pinterest on the Pinch of Yum blog met both criteria and is sure to be a go to recipe.

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You could make this dish with your favorite jarred sauce; though, I’d follow the recipe instead since the tomato sauce is easy to prepare and could be used for a lot of other dishes too if you wanted to make a double-batch.

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Checkout the Pinch of Yum blog. Her pictures are waaay better than mine too. Enjoy!

Full recipe: [Pinch of Yum blog, Garlic Basil Chicken with Tomato Sauce]

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Spaghetti with Fava Beans and Mint

On June 17, 2015, in Recipes, by Chris Baccus
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I am always looking for new ways to enjoy pasta. The base combination of olive oil, garlic and parmesan reggiano is the beginnings of a great dish.  The addition of the fava beans and mint give it some sustenance.  Finally, the addition of red pepper flakes kicks it up a notch, just be careful not to add too much of the red pepper as a little goes a long way.

Of course this dish can be made vegan by simply not using cheese or by using a vegan cheese.

Making your own fresh spaghetti is easy if you have the right equipment, if not you can do what I do most weekends and that is pick-up some fresh pasta.  The pasta I usually get is from Domenico’s as they are at many of the farmer’s markets I go to including South Pasadena, Studio City, and others around LA.

Spaghetti with Fava Beans and Mint
Serves 2

12 oz. fresh spaghetti
¼ cup olive oil
4 garlic cloves, thinly sliced
1 cup fava beans, peeled and blanched
1 small bunch fresh mint, thinly sliced
dash of red pepper flakes
grated fresh parmesan reggiano

If you did not purchase already peeled and blanched fava beans, prepare the fava beans and set-aside after blanching.

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Heat a pot of water for the spaghetti. Add a dash of salt to the water and add spaghetti when water boils. If using fresh spaghetti heat for only 3 minutes, and for dry spaghetti cook for 10 minutes.

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While spaghetti is boiling, in a sauté pan heat olive oil at medium-high heat and add the red pepper flakes and garlic. Cook the garlic for 2 minutes and then add the fava beans. Cook the garlic and fava beans for another 2 minutes and then add ¼ cup of water from the pasta. Now add the pasta to the sauté pan and mix with the fresh mint.

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Remove pasta to plate each meal and add the grated parmesan reggiano.

Serve with some garlic bread.

 

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Grilled Corn Asparagus Pasta with Brown Butter Breadcrumbs

On September 15, 2013, in Recipes, by Chris Baccus
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Our family is moving closer to becoming vegetarian. For the past several years we have made it a point to eat 2 to 3 vegetarian dishes a week for dinner. The past year it’s been 4 or 5 dinners a week. Finding recipes that don’t use meat is not easy in a society that consumes so much of it.

When I find new vegetarian dishes that make me forget I’m not eating meat and thereby not missing it, it’s a good thing.

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This dish sounded a bit odd, but I had bought some corn this week and wasn’t sure what do with it until I saw this post from one of my fellow Sunday Supper bloggers, Paula at Vintage Kitchen Notes. The thought of anything other than a marinara sauce on spaghetti noodles just feels foreign, which is pretty funny considering how experimental I am with food. Also, the dish really doesn’t have a sauce, it uses the brown butter and breadcrumbs to coat the noodles. And what no Parmigiano-Reggiano?  Feta? Feta on spaghetti? Sacreligious.

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The dish does take some time, about 30-40 minutes. It is great for a quick weekend meal than a rushed after work meal.

The full recipe is below. I followed it with one exception. Stephanie doesn’t like jalapenos so I substituted red chili pepper flakes, 1/2 teaspoon.

Full Recipe: Charred Corn Asparagus Pasta with Brown Butter Breadcrumbs

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