Recipe: Lemon Garlic Salmon Pasta

Salmon Pasta is what’s happening tonight. Quick, Easy and ready in Under 30 Minutes. ⁣
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I’m working on reducing my Simple Carbohydrates so I decided to make this dish with gluten free pasta and vegan butter. ⁣*this recipe serves 6-8

Flaky pink salmon, al dente chickpea fusili, wilted spinach and crisp green capers on a beautiful white double plate on top of a white and grey marble counter.

Lemon Garlic Salmon Pasta

Prep Time:
Cook Time:
Total Time: 30 minutes
Serves: 6-8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

• 1 package of Maria’s Homestyle Chickpea Fusilli⁣

• 1 lb. salmon fillet⁣

• 1 teaspoon garlic, minced⁣

• 1 tablespoon @miyokoscreamery vegan butter⁣

• 1 teaspoon dried basil⁣

• 1 teaspoon dried oregano⁣

• Salt and pepper to taste⁣

• 4 - 5 handfuls of spinach⁣

• Zest + juice of one lemon⁣

• 2 teaspoons capers⁣

INSTRUCTIONS

1. Cook the pasta according to package directions

2. Add butter to a large pan. Season salmon with salt and pepper and place in pan. On medium low heat cook for 3 minutes. Flip and cook for an additional 3 minutes until done. Remove from pan and set aside. ⁣

3. Add garlic and spinach to the pan and cook for 1 minute until spinach is wilted. ⁣

4. Once the pasta is cooked, drain and toss with spinach, garlic, basil and oregano. Season with salt and pepper to taste⁣

5. Add lemon juice, zest and capers to the pasta and toss to mix⁣

6. Flake the salmon into bite-size pieces and gently toss salmon with the pasta⁣

Recipe: One Pot Spicy Sausage Penne

Well hello you sexy bowl of Spicy Penne and Sausage. Picture it, feel it, make it :) This ONE POT SPICY SAUSAGE PENNE PASTA is what we need on a Monday and the first day back to work after losing an hour of sleep. I’m an exhausted mess this morning. I was still awake at 11:30pm and “rave” hours for me! Then 5:30 am rolls around and I can’t find the snooze button on the alarm because he’s up and calling first dibs on the shower - love you Frank (kisses) Can we go back please? I already miss that hour. Tell me your thoughts on daylight savings time because I.JUST.CAN’T!

One Pot Spicy Sausage Penne

Prep time: 15 minutes 
Cook time: 15 minutes 
Total time: 30 minutes 
Author: Mary Mammoliti | Kitchen Confession 

Ingredients 

• 2 tbsp olive oil

• 4 Italian Sausage links

• 1 onion, diced

• 2 cloves garlic

• 1 tsp salt

• 1/2 tsp black pepper 

• 1/2 to 1 tsp red chili flakes

• 1 (796mL) can diced tomatoes

• 1 (680mL) jar tomato purée 

• 1 1/2 cups low sodium beef broth 

• 1 lb dried penne rigate

Topping Options

• Chopped fresh basil 

• Grated Parmesan 

Instructions 

1. In a large pot, heat 2 tbsp olive oil on med-high heat. Add turkey sausage, searing for about 2-3 minutes per side. This step maintains the shape of the sausage when slicing it in the next step.

2. Using tongs, remove sausage and when cool, slice into bite-sized pieces. Meanwhile, add the onion to the pot and sauté for 1-2 minutes until translucent and garlic and continue to cook for about a minute or until fragrant.

3. Add sausage pieces back into pan, add salt, pepper and red chili flakes and sauté for another 2-3 minutes. Add diced tomatoes, tomato sauce and beef broth and bring to a boil, cover, lower heat to simmer and cook for 15 minutes.

4. Add penne to the pot, stir and cover with a lid and cook, stirring occasionally, for another 8-10 minutes until pasta is al dente - fork tender and most of the liquid is absorbed.

5. Plate your pasta, top with a generous amount of freshly grated parmesan and fresh basil
   
   

Recipe: One Pot Vegetable Tortellini Soup

When the stars align and your first attempt at developing a recipe works out and you can’t stop high-five-ing yourself (this speaks volumes, I don’t do high-🖐🏼’s) you grab the largest bowl you can find, fill it up and don’t be shy. Toast some crusty garlic sourdough bread and call it a day. ⁣

⁣I wonder if I can balance this bowl on my chest and eat it on the couch wrapped in a blanket? I KNOW! Things that make you go ….. hmmm

In the photo: A warm bowl of One Pot Vegetable Tortellini Soup⁣

One Pot Vegetable Tortellini Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

• 1/4 cup olive oil

• 1 large Italian eggplant, unpeeled and ½-inch-diced

• 1 medium onion, finely diced

• 1 red bell pepper, seeded and diced

• 1 medium carrot, peeled and diced

• 3/4 cup cherry tomatoes, halved  

• 1-2 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 can red kidney beans, drained and rinsed 

• 1 can black beans, drained and rinsed 

• 4 cups reduced-sodium beef stock (you can add an extra cup or two if needed)

• 2 cups crushed tomatoes, no sugar added and San Marzano tomatoes if you can find it. 

• 2 cups diced zucchini 

• 1 teaspoon dried oregano 

• 1 teaspoon dried parsley

• 1/2 teaspoon dried thyme 

• 1/2 teaspoon crushed red pepper flakes

• 1 bag frozen beef tortellini (no need to thaw)

• 1 teaspoon sea salt to taste 

• 1 parmigiano reggiano rind, optional (see notes)

INSTRUCTIONS

1. Heat olive oil in a large pot or Dutch oven, over medium heat. Add the eggplant and sauté for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.

2. Into the pot add the onions, red bell pepper, carrots, and cook for 6 minutes, stirring occasionally

3. Add the tomato paste, and cherry tomatoes, garlic and continue to cook for 3 minutes.

4. Add broth, tomato sauce, zucchini, red and black beans, oregano, parsley, thyme, crushed red pepper flakes, salt, pepper and parmigiano reggiano rind. Cover, bring to a simmer, reduce heat to low or medium-low to maintain a steady simmer, and allow to simmer for 15 minutes.

5. Add tortellini, Cover and increase heat as needed to regain a simmer, and continue cooking for 10 minutes more, or until tortellini are al dente. Remove from heat and enjoy. 

NOTES:

You can keep this vegetarian by swapping out the beef to cheese tortelini, and the beef stock to vegetable broth. If you don’t have the parmigiano reggiano rind you can omit and top your bowl of soup with grated parmesan before serving. 

Recipe: Tuscan Chicken White Bean and Kale Soup

This is your Friday Fast and Healthy One Pot Meal idea.

Warning - you’re gong to want to pick up a Rotisserie Chicken on the way home and make this TUSCAN CHICKEN WHITE BEAN AND KALE SOUP right away!

I’ve included a BONUS RECIPE. Keep scrolling to the bottom of this post for my Cheesy Garlic Crostini recipe and try not to drool on your screen on the way down :)

Photo Description: A round bowl of soup surrounded by utensils, a napkin, side dish.

Tuscan Chicken White Bean and Kale Soup

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes⁣
Serves: 8 ⁣
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS⁣

1 rotisserie chicken⁣
2 tablespoons olive oil⁣
2 leeks, finely chopped⁣
2 large carrots, finely diced⁣
8 Little Potato Company fingerling potatoes, diced⁣
2 cloves garlic, minced⁣
2 bay leaves⁣
2 (15 ounce)cans white kidney beans, drained and rinsed⁣
1 bag pre cut kale or 2 bunches kale, stems removed and roughly chopped⁣
9-10 cups low-sodium chicken stock⁣
Kosher Salt and Freshly Ground Black Pepper, to taste⁣

INSTRUCTIONS⁣

1. Pull apart the rotisserie into bite size pieces and set aside⁣

2. In a large pot, heat 2 tablespoons olive oil over medium heat. Add leeks, carrots, and potato. Season with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 7-10 minutes. Add garlic, bay leaves, beans, and cook for 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken, chicken stock, season with a little more salt, pepper, and cover with lid.⁣

3. Bring soup to a boil, then reduce heat to a simmer and cook for about 30 minutes. The soup will thicken as the potatoes begin to release their starch into the soup.⁣

   NOTE: This soup tastes even better the next day.⁣

⁣

⁣BONUS RECIPE!

CHEESY GARLIC CROSTINI

INGREDIENTS

1 baguette
¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon onion powder
Gruyere and Asiago Cheese, shredded

INSTRUCTIONS

1. Preheat the oven to 375°F.
   Combine olive oil, garlic powder and onion powder in small bowl. Set aside.

2. Slice baguette crosswise into approximately ¼-inch pieces. Place baguette slices onto lightly greased baking sheet.

3. Brush baguette slices with olive oil mixture. Turn over baguette slices and brush opposite side with olive oil mixture.

4. Bake for 5-7 minutes. Remove from oven and flip baguette slices. Bake for another 5 minutes, top with cheese and broil for 1 minute until the cheese melts but watch it carefully not to burn it. Remove from oven and serve along inside the soup.

Store leftovers in an airtight container.

HOT TIP: If you don’t plan on eating the entire baguette of crostini prepare them and instead of baking them place them in a resealable freezer bag and freeze. 

Recipe: The Only Mac and Cheese Recipe You Need

This one pot recipe is so quick and easy you won’t know what to do with yourself with all the extra time you saved on dinner! On this weeks Kelly and Company I talked about Fall comfort food and shared my top picks along with a few surprising ingredients to take your dish downtown to flavour town! Topping that list is Mac and Cheese.

It’s cheese, pasta, milk, and butter which in my language means Love BUT just when you thought it couldn’t get any better try adding powered mustard. Add in a teaspoon to the cheesy sauce while it’s hot stir and add macaroni. Be prepared for a party in your mouth!

NOTE: Don’t expect to get an overwhelming mustard taste. The acidity cuts some of the creaminess of the mac and cheese and rounds out the flavour. It also adds a slight tang that I think adds a little character to the dish.

Photo Description: whitebowl filled with creamy, cheesy, Mac and Cheese

 Stovetop Mac and Cheese

PREP TIME: 5 MINS
COOK TIME: 15 MINS
TOTAL TIME: 20 MINS
Serves: 6-8
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk
1 pound uncooked pasta (cavatappi)
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
4-5 cups freshly-grated sharp white cheddar cheese
1/2 cup freshly grated parmigiano reggiano cheese (optional)

INSTRUCTIONS

• Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and whisk until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.

• Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture begins to simmer.

• Grating your cheese while the pasta cooks to save time and set aside.

• Reduce heat to medium-low and continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente.

• Remove from heat, and stir in the cheese until melted. Taste, and season with additional salt and black pepper, if needed.

• Serve immediately, and enjoy hot

TIPS: Always use block cheese for this recipe, and then grate them at home.  Try not to use pre shredded bags of cheese. They have less flavour and don’t melt as nicely as grating your own.

CHEESE SWAPS: Half-cheddar, half-fontina, or gouda, or havarti if you would like a creamier mac and cheese.