What is with my inability to write consistently? I blame the weather. Last week was bookended by a tornado watch and several hail storms on Monday and a few inches of snow on Saturday. I also got a one inch wide bolt stuck in my tire. But that wasn’t weather-related. Just bad luck.
So, I think the best thing to do is to pretend that last week didn’t happen at all. You’re only missing pasta, anyway.
Last night, I threw this together and it turned out to be excellent:
Say that five times fast. I could have added more, but then the snappy title would’ve gotten too long.
Here’s how to make this one:
- Cook 1/2 cup bulgur in about 1 cup of water for 15 minutes.
- Meanwhile, heat olive oil in a skillet over medium. Add a can of drained and rinsed chickpeas (or 2 cups cooked). Cook until heated through, stirring often.
- Add a few shakes of ground cumin, some crushed red pepper, and a clove of minced garlic.
- Drain a 15 ounce can of artichoke hearts. Add them to the skillet. Stir everything together. Stir until heated through.
- Add 1 cup of boiling water to 1/2 cup of whole wheat couscous and cover for five minutes.
- Put everything together. Add some salt, black pepper, more cumin, 1/2 a lemon worth of lemon juice, a glug of olive oil, and stir. A lot.
- Add feta. Lots of it.
Tonight I made a veggie pasta sauce and then did a Dave Farmar yoga podcast. I think I might actually be getting stronger for the first time ever because I didn’t feel like I was going to die quite as early in the class.
Anyway, while I was doing yoga, Matt cooked up some noodles and by the time I got done, dinner was waiting for me.
Here’s the recipe:
- Saute a bunch of chopped veggies in olive oil (I used an onion, two carrots, a small zucchini, and about a cup of frozen spinach).
- Add some spices and a can of crushed tomatoes. Usually I also like to add some tomato paste, but I didn’t have any. Simmer the whole deal for however long you want.
- Cook pasta.
- Eat pasta with sauce.