Foodie Friday

Happy Fall Friends! Its been awhile (per usual) but life is chaotic and finding the time to post anything has been a challenge. I can’t say things have been sunshine and roses but I can say I feel like things are getting better.

Its really feeling like fall here which as you know calls for comfort food. Its been hard to get in the mood for hearty dishes with temps. in the 80s but now that the evenings have cooled to the 40s, ITS TIME!!

I whipped up my first real comfort dish of the fall this week which was a whole wheat pasta with chickpeas and rainbow chard. I adapted this from a recipe I watched Giada make on The Food Network & it is one of my favorite vegetarian pasta dishes.


Crispy Chickpea & Chard Pasta


  • 1 bunch rainbow chard (washed, dried, stems & leaves separated)
  • 1 tbsp lemon zest
  • 2 tbsp capers (rinsed and drained)
  • 1 can chickpeas (rinsed, drained, and dried)
  • 1 tbsp pepper flakes
  • 4 garlic cloves
  • 1 small shallot
  • 3 tbsp evoo
  • 1 box ww pasta (macaroni, ditalini, etc..)
  • 1/4 cup parmesan


Place a pot of water (covered) on high heat for pasta. Grab a large pan and put on med/high heat. Fine chop stems, garlic and shallot. Add 1 tbsp evoo to the pan with pepper flakes and after a minute toss in the chickpeas – let them cook for about 10 minutes (until crispy). Add stems, capers, garlic, and shallots to the pan and turn heat to medium. Meanwhile add pasta to boiling water and throw in a decent dash of salt. Once pasta is cooked reserve 3/4 cup cooking water and drain remaining water from pasta. Take 1/4 cup pasta water add it to the pan and toss in the rough chopped chard. As soon as the chard is wilted add pasta, most of the cheese, lemon zest, the remaining evoo, and the remaining pasta water. Allow everything to come together (about 5 minutes), plate, top with remaining cheese, and serve.

’til next time, keep smiling! 🙂





Pumpkin Fettuccine

20131012-182707.jpg As promised, some seasonal sensations from my rainy Friday night. Somehow the weather held out today, which made for an amazing farmers market excursion after the gym and some awesome city strolling!

My pumpkin fettuccine experiment started simply as a way to please my boyfriends pumpkin passion and sink myself into some seasonal sensations. I found a recipe in one of the cookbooks I dug out of my basement and while I am not a fan of following recipes, homemade pasta dough can get a little tricky.

The recipe comes from ‘The glorious Pasta of Italy’ by Domenica Marchetti and I adapted it a bit by using whole wheat flour but in general it’s 2+ cups flour, a few tablespoons of semolina, two eggs, 1/3 cup pumpkin purĂ©e, nutmeg, salt and a little water. After mixing and kneading for about 30 minutes and letting the dough set for about the same I set to the task of rolling the dough.


And cutting it…


And letting it rest to dry a little…


Which is when I set to the task of poaching then broiling my lovely Halibut filets and mixing up a béchamel to sauce both the pasta and fish.



Now this is not a super healthy recipe by any means but when you’ve had a hard week and it’s been raining for days, decadence is paramount!

The flavors in the pasta and sauce were both subtle and indulgent and the fish was something out of this world!

CAUTION: this dish is known to induce a food coma likened to that of a thanksgiving feast and demands some cardio the morning after to feel normal again….but worth every bite!