Category Archives: Pasta

Weekly Eating – 10/16

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Hey y’all, for those who don’t know, October is Breast Cancer Awareness Month (along with a whole host of other causes I’m sure). Though I agree with BitchesGetRiches on how empty the promises of “raising awareness” I do want y’all to be aware that:

  • It is estimated that in 2017, there will be at least 252,000 new cases of invasive breast cancer among women
  • 40,610 deaths will be caused by breast cancer
  • A self-exam is the best preventative thing you can do
  • Men can also get breast cancer
  • Mammograms aren’t always the best idea before 40
  • About 1 in 8 women will get breast cancer in their life
  • Costs of cancer care can easily be in the hundreds of thousands, even with great insurance
  • Diet and exercise can lower your risk of developing cancer

(Sources: Susan G Komen.org, breastcancer.org, cancer.org, MayoClinic.org, The CDC, USNews.com, Washington Post)

Ways you can help:

Save the boobies!

Monday:

Breakfast – I had made another big batch of smoothie in jars for this week, so I had a strawberry banana smoothie. It was also nice and pink!

Lunch – Salmon Couscous Salad: I brought enough for 3 days lunches

Dinner – Ham & Bean soup. I had some veggie soup leftover, plus some of a pork loin from the weekend. To use them both up and make it into something new I just chopped the pork, added a can of white beans, and simmered it together for about 20 minutes. With the rest of the leftover rolls, it was delicious and perfect!

Tuesday:

Breakfast – Smoothie in a jar

Lunch – Salmon Couscous Salad

Dinner – White cheddar shells with pork. I just could not even, Tues was a stressful day. So I said F it, I’m making boxed mac n cheese. Hubs was sweet and took over, and decided to tear up the remaining piece of pork loin and add it to the mac n cheese.

It turned out really really good actually! Since the mac n cheese was a Friday Freebie at Kroger and the pork was leftovers, this was basically a free meal. Not bad for not wanting to cook.

Snack – 2 Cookies & Green tea

Wednesday:

Breakfast – smootie in a jar

Lunch – Salmon couscous salad

Dinner – Ribs with potato wedges & roasted cabbage. I had planned to make stuffed cabbage casserole, but the face hubs made when he saw that on the meal plan board was so sad… since I was grocery shopping today, I decided I’d pick up whatever was on sale and surprise him. And boy, when I saw organic grass-fed ribs on sale for $5, you better believe I snatched that right up!

Even better, when I got to the checkout, the sale price rang up wrong, about $2 more than it should have been. I politely pointed it out to the lady, who checked the sticker and saw I was right. Turns out, if something rings up incorrectly and you catch it, you get that item for free! So we had FREE ORGANIC RIBS! Best day ever.

Of course, having ribs meant having bones leftover. And I’m not one to waste an opportunity, so of course I tossed the bones into the small crock pot overnight with some spices and odd and ends, so now I also have a quart of organic beef broth!

Snack – a coworker brought in pumpkin oatmeal bars, so I had one of those with some green tea. Delightful. I’m trying to cut back from 2 cups of coffee a day to only one, plus it is finally getting chilly around here, hence all the green tea this week.

Thursday:

Breakfast – (free) Raspberry Noosa & my homemade tropical granola. Noosa was another Kroger Friday Freebie, and I already know I love this brand, so I was pretty excited about it. I used half the container and added about 1/2 cup of granola for a perfect and tasty breakfast.

Lunch – Peanut butter and banana sandwich, (free) peach cottage cheese, mason jar salad. The cottage cheese was another Kroger Friday freebie (I really love these things) and it sounded interesting. I love cottage cheese, and I love peach yogurt. but I gotta say, not a fan of them mixed together. I could only handle about half, and then I threw the rest in the trash. I know, I’m sorry!

Dinner – Spaghetti with meatballs, garlic bread, and zucchini. I had a half loaf of garlic bread in the freezer, so I pulled that out and roasted it on a pan with some meatballs and zucchini while we went for a nice walk. When we got back I just boiled up some pasta, added sauce, and pulled the pan out of the oven.

Snack – granola bar

Friday:

Breakfast – mason jar smoothie

Lunch – Employee Appreciation Day picnic! We got free lunch of bbq pulled pork, baked beans, chicken tenders, pasta salad, and coleslaw. I haven’t had chicken tenders in ages, so that was delightful. There was live music and games and tons of free swag too! You know my favorite price is “free”.

They were pretty good gifts as well, multiple travel sized toiletries which will be perfect for upcoming trips, a full sized bottle of ibuprofen, a tshirt which will probably see many yoga workouts, a nice divided lunch box, and several nice pens. All in all a very good day, I felt quite appreciated.

Dinner – Stir Friday! I found 2 pork chops in the freezer, which I took out and thawed. I also got a marked down bag of chopped cauliflower rice for myself, and made regular brown rice in the rice cooker for hubs. With a cup of frozen mixed veggies, some garlic and soy sauce, it was a perfect simple meal.

The Weekend

This weekend I am super excited to have found a Triangle FIRE Meetup group! So I’ll be making some pasta salad to take to that, and hopefully learn a lot and make some new friends. We are also contemplating going to the NC State Fair, since Sunday is the last day to do so.

I need to make another batch of peanut butter granola bars since I’m running low, and maybe a few more mason jar salads for next week. If we find the energy, we might find a pumpkin patch or go apple picking. I also acquired a Singer sewing machine, which I need to look up the manual for and try to get it working.

Food Total: $55.13

I was very pleased with this week’s food shopping. I had an offer from Kroger where you get 200 bonus fuel points if you spend at least $50, but I didn’t want to go very far over that. Especially since last week I inventoried the freezers and have the rest of October already planned out. So hitting just over $50 was perfect, I got the bonus fuel points which will help keep gas costs down, but didn’t over-spend on my food budget.

Lessons Learned

It is SO GOOD to have a flexible meal plan, backup meals in the pantry, and knwo how to cook several simple meals. On days where work is stressful or you’re upset or whatever and you just cannot think about cooking something, having a pantry with options you can just make happen in 20 minutes or less is so critical. It saves us from the expense of ordering delivery or going out to get food, food that is probably not very healthy (because it would be either pizza or Firehouse brisket and cheddar subs, I guarantee).

How about you guys, did you have a great week or a learning week?

Venison Penne Alfredo

 

Oh man, of all the venison recipes I’ve tried so far, the pot pie and the breakfast hash, this one has to be my favorite! And honestly it is probably the easiest too, so double win!

Of course, this is an easily adjustable recipe. If you don’t like or don’t have venison, just sub ground beef, chicken, pork, or turkey. I used frozen vegetables because I always have some mixes around, but obviously if it is summer time and you have a medley of produce, use that instead.

Ingredients:

  • 1 pound ground venison sausage
  • 1 package frozen veggies (or any fresh, about 2 cups)
  • 1 white onion, diced
  • 2-3 garlic cloves (optional)
  • 1 jar alfredo sauce (or make your own!)
  • 1 pound pasta, shape of your choice

Step 1: Cook the onion and garlic in a tbsp of oil until fragrant, and the onion becomes transparent, about 4 minutes. Add the venison, and cook until fully browned, breaking up any chunks. Add the vegetables and cook until warm and softened. (This will depend upon fresh vs. frozen, and what types of veg you use)

Step 2: Meanwhile, boil the pasta 8-9 minutes, and drain. In the pan you boiled your pasta, put the drained pasta back in, and add the venison and vegetables. Pour the alfredo sauce on top, and mix it all together well. Add salt and pepper to taste.

And that’s it! You could add some Parmesan cheese on top too, for extra salty deliciousness. Enjoy your creamy bowl of yum!

Venison Penne Alfredo

Yield: 2 2-cup servings

Venison Penne Alfredo

Ingredients

  • 1 pound ground venison sausage
  • 1 package frozen veggies (or any fresh, about 2 cups)
  • 1 white onion, diced
  • 2-3 garlic cloves
  • 1 jar alfredo sauce (or make your own!)
  • 1 pound pasta, shape of your choice

Instructions

  1. Cook the onion and garlic in a tbsp of oil until fragrant, and the onion becomes transparent, about 4 minutes. Add the venison, and cook until fully browned, breaking up any chunks.
  2. Add the vegetables and cook until warm and softened. (this will depend upon fresh vs. frozen, and what types of veg you use)
  3. Meanwhile, boil the pasta 8-9 minutes, and drain. In the pan you boiled your pasta, put the drained pasta back in, and add the venison and vegetables.
  4. Pour the alfredo sauce on top, and mix it all together well. Add salt and pepper to taste.
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Spring Green Creamy Gnocchi

 

This recipe was inspired by one I saw on Hello Fresh (look for a review coming soon!). If you haven’t heard of Hello Fresh, it is a meal kit delivery company. There are many others, like Blue Apron, Plated, Home Chef, Sun Basket, and oodles more.

The whole idea is they deliver the ingredients, perfectly portioned, with a step by step recipe page. All you have to do is pull out a box of ingredients and some cookware and enjoy the process. A friend of mine gave me one of the “free trial” 3-meal deals, so of course I tested them out.

Overall, I enjoyed the experience, but would not purchase it again because of how food and cooking works in my house. But I can definitely see the appeal for many people. One of the best things about the trial run is that I have access to their recipes now though, and there are some great ideas there!

As I was just browsing through the vegetarian section, this recipe caught my eye, because I had just bought asparagus and happened to have half a pound left. I also had some gnocchi in the pantry (from the Dollar Tree no less!). Thus, this recipe seemed perfect.

I switched up the seasonings a bit and swapped plain Greek yogurt for sour cream (one of my many sneaky healthy food swaps!) and it came out so delicious, the meat-eater loved it and even asked for seconds!

If you don’t have or don’t like a specific herb, that’s fine, try a different one. Use basil instead of rosemary, or try thyme, tarragon, or parsley. If you don’t like walnuts, what about almonds, or cashews, or pecans? Not a fan of asparagus? Well, you’re wrong, but that’s okay try bell peppers, kale, or zucchini.

Spring Green Gnocchi Ingredients

Makes 4 ~1 cup servings.

Ingredients:

  • 1 tsp olive or coconut oil
  • 1/2 pound asparagus
  • 1 cup peas (fresh or frozen)
  • 1 tbsp crushed walnuts
  • 1 pound gnocchi
  • 1/3 cup chicken stock
  • 2 tbsp plain Greek yogurt
  • 2 garlic cloves, diced
  • Pinch of chopped rosemary
  • 1 green onion, diced

Step 1: Boil the gnocchi for 5-7 minutes, until they begin to float in the water. Meanwhile, dice the asparagus, garlic, and herbs. Add the asparagus and peas to the boiling pot about 2 minutes before draining.

Step 2: Add the oil, garlic and onion to a pan and fry for 1-2 minutes, until fragrant. Drain the gnocchi and vegetables, add to the pan. Add the stock and mix 1 minute, and then turn off the heat and add the yogurt and walnuts. Mix well to form a creamy sauce.

That’s all there is to it! You don’t need much to create a creamy, tasty sauce that clings to the noodles and vegetables. The walnuts add just a bit of crunch and texture, and you can sprinkle some sea salt on top if you like. (I like).

 

Spring Green Creamy Asparagus & Peas Gnocchi

Spring Green Creamy Asparagus & Peas Gnocchi

Ingredients

  • 1 tsp olive or coconut oil
  • 1/2 pound asparagus
  • 1 cup peas (fresh or frozen)
  • 1 tbsp crushed walnuts
  • 1 pound gnocchi
  • 1/3 cup chicken stock
  • 2 tbsp plain Greek yogurt
  • 2 garlic cloves, diced
  • Pinch of chopped rosemary
  • 1 green onion, diced

Instructions

  1. Boil the gnocchi for 5-7 minutes, until they begin to float in the water. Meanwhile, dice the asparagus, garlic, and herbs. Add the asparagus and peas to the boiling pot about 2 minutes before draining.
  2. Add the oil, garlic and onion to a pan and fry for 1-2 minutes, until fragrant. Drain the gnocchi and vegetables, add to the pan.
  3. Add the stock and mix 1 minute, and then turn off the heat and add the yogurt and walnuts. Mix well to form a creamy sauce.
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Easy 10 minute minestrone

 

This recipe is a super simple one!  If all you want is a hot, fresh bowl of soup that tastes great and is also quite healthy, you have come to the right place. You can easily make this in a slow cooker on low all day, or boil it on the stove to have dinner in 10 minutes, your choice.

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Ingredients (for 4 servings):

  • 1 can pinto beans
  • 1 can diced tomatoes
  • 1/2 pound small pasta
  • 1 potato, chopped small
  • 1 carrot, chopped small

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Step 1: Place all ingredients in a large pot, bring to a boil. Boil for 8-10 minutes, and serve! It is essentially ready when the potato and carrots and pasta are soft enough to eat.

 

Pork Lo Mein Stir Fry

 

If there’s one food I’m pretty sure I could eat every single day forever, it would be Chinese food.  There is so much variety; you can have pork, chicken, steak, shrimp, tofu.  Almost every vegetable tastes better fried in a wok with soy sauce on it.  And seriously, rice is amazing.  Put anything on top of it and it’s better than it was alone.  Or you can have noodles instead. Or both!

Speaking of noodles, Chinese lo mein is always so delicious, do you ever wonder why?  (Besides the week’s worth of salt and addictive MSG)  I think it’s the slurping you get to do, one noodle at a time or swirl a big batch around a fork and shove it all in. But it is so easy to make at home! You don’t have to buy special noodles either, plain spaghetti will do in a pinch.

This recipe uses diced pork, and is very flexible. You can use ground meat instead, or use a different type. You can also sub in tofu for the vegetarian crowd. And for the vegetables, I used zucchini, onion, and green bell pepper, but you can add whatever you happen to like and have at home. Try edamame, carrots, mushrooms, cabbage, or more exotic things like baby corn, sprouts, or bamboo.

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Ingredients:

  • 1 cup diced pork meat
  • 1 1/2 cup chopped veggies of choice
  • 1 pound noodles
  • 2 tbsp olive oil or butter
  • 1/4 cup soy sauce
  • 2-3 tbsp fish sauce (if you have it)
  • 2-3 tbsp lemon or lime juice, or rice vinegar
  • 1 tbsp flour or cornstarch if you want a thicker sauce
  • Optional to serve: hot pepper, sriracha, lime wedges, diced fresh herbs, crushed peanuts or cashews

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Step 1: In a hot frying pan, melt the butter or olive oil and cook the pork until browned on all sides. In a separate pan, boil the noodles per directions on package, and drain.

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Step 2: Remove the pork to a plate and add the vegetables. Stir fry on medium high heat until cooked throughout and beginning to brown, about 3-5 minutes.

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Step 3: Add the soy sauce, fish sauce if using, lemon or lime, and any other spices you want (Sriracha lovers?). Mix well to coat the veggies, add the pork back to the pan. Add the cornstarch and mix well if you want a thicker sauce.

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Step 4: Serve over the noodles with your desired toppings!

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Quick & Easy “Cheater” Pad Thai + Peanut Sauce

 

Sometimes you just want something different, but also cheap, and sorta healthy. Oh, and really easy to make. Sounds like so many recipes you know right? If you’re laughing like I was while writing that, you’re in the right place. Finding recipes that hit the “sweet spot” of the trifecta: price, time, health, is a tall order.

Luckily, this recipe is one of them!

Pad Thai is probably the most famous dish outside of Thailand, and for good reason. Thailand is snack in the middle of the indochina peninsula, with a tropical climate and a lot of ocean front property. (Which comes with a lot of hurricanes and water damage, so don’t jump on that time share just yet…) This warm climate and water access combines to create a very healthy ethnic cuisine based around coconut, fish, rice, chilies, tons of spices, and tropical fruits like lemons and limes.

Authentic Pad Thai involves homemade rice noodles, hours of stewing and many ingredients common on the mainland but sometimes difficult to find and/or pricey elsewhere. This recipe is for the “cheater” who loves the flavors of Thai but doesn’t want to shell out for take-out, or spend hours in the kitchen.

You can expand this recipe to include other protein sources like tofu, chicken, or shrimp. You can also add any fresh herbs like mint or cilantro or basil, or change up the vegetables to ones that you like. You can add chilies or Thai chili paste or Sriracha to get to your preferred level of spice.

This recipe is the simplest you can make it, multiply the ingredients by the number of people you want to feed. You can easily cook for one, or for twenty. Take this bare bones recipe, try it once or twice until you’re comfortable, then make it your own! And tell me all about it in the comments.

Pad Thai with Peanut Sauce

Ingredients (per person):

  • 1/4 package rice or soba noodles (or linguini)
  • 1/4 small cabbage, shredded
  • 1 carrot, shredded
  • 1 egg, scrambled or not
  • 1 tbsp peanut butter (or other nut butter)
  • 1 tbsp soy sauce and/or fish sauce
  • 2 tbsp lime juice or vinegar
  • 1 tbsp olive oil / coconut oil
  • Optional: green onion, cilantro, sriracha, chopped cilantro, chilie slices, crushed peanuts, bean sprouts

Pad Thai with Peanut Sauce and Egg

Step 1: Cook the noodles according to the package, rinse and drain and set aside.

Pad Thai with Peanut Sauce

Step 2: Shred the carrot and cabbage, and add to a frying pan with a tbsp olive oil and/or stock. Cover and cook on low for 10-15 minutes, until cabbage is wilted and opaque.

Pad Thai with Peanut Sauce

Step 3: In a bowl, mix the peanut butter, soy sauce, and lime juice. Cook the egg as you like, whether you want it scrambled or with the yolk still dippy.

Step 4: Put some noodles on a plate, add a scoop of cooked veggies, and drizzle with the sauce. If you like, add optional toppings, and your egg. Enjoy!

Quick & Easy “Cheater” Pad Thai + Peanut Sauce

Quick & Easy “Cheater” Pad Thai + Peanut Sauce

Ingredients

  • 1/4 package rice or soba noodles (or linguini)
  • 1/4 small cabbage, shredded
  • 1 carrot, shredded
  • 1 egg, scrambled or not
  • 1 tbsp peanut butter (or other nut butter)
  • 1 tbsp soy sauce and/or fish sauce
  • 2 tbsp lime juice or vinegar
  • 1 tbsp olive oil / coconut oil
  • Optional: green onion, cilantro, sriracha, chopped cilantro, chilie slices, crushed peanuts, bean sprouts

Instructions

  1. Cook the noodles according to the package, rinse and drain and set aside.
  2. Shred the carrot and cabbage, and add to a frying pan with a tbsp olive oil and/or stock. Cover and cook on low for 10-15 minutes, until cabbage is wilted and opaque.
  3. In a bowl, mix the peanut butter, soy sauce, and lime juice. Cook the egg as you like, whether you want it scrambled or with the yolk still dippy.
  4. Put some noodles on a plate, add a scoop of cooked veggies, and drizzle with the sauce. If you like, add optional toppings, and your egg. Enjoy!
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Creamy Peas and Panchetta Pasta

 

Nothing is quite so satisfying and delicious as enjoying a brief crop of produce in its prime.  Spring peas are a great example.  They burst into bloom in the early spring, swell to full pods, and then quickly disappear, leaving round seeds to dry and protect until next year.

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The beauty of frozen produce is that you can lock in all the enzymes and living nutrients of a fresh item and keep it for use many days or weeks or even months later.  Flash frozen vegetables can be the next best thing to right-from-the-dirt produce, and maybe even better because it is washed and minimally processed. This way, you can enjoy this fresh taste of spring any time of the year!

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The cream sauce is made with a minimal amount of fat. I used some half and half and some regular 2% milk. Add fresh grated Parmesan cheese and if you desire a tbsp or so of flour for a thick, creamy, salty sauce that tastes like velvet and will satisfy any Alfredo lover.  You can use other types of cheeses too, don’t be shy about trying mozzarella or reggiano, asiago or feta.

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Ingredients:

  • 1/2 – 1 cup fresh or frozen peas
  • 1 cup torn greens of choice (kale, swiss chard, collards, spinach)
  • 2 slices thick cut bacon (optional, you can omit for a vegetarian recipe or use turkey bacon instead)
  • 1/2 cup half and half
  • 1/2 cup milk
  • 1/4 – 1/2 cup grated hard cheese
  • Salt & pepper to taste
  • 1/2 pound cooked fresh pasta, drained

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Step 1: Boil and drain your pasta.  In a frying pan, cook the bacon until crispy.  Remove and drain all but about 2 tsp of fat*, and crumble the bacon.  Cook the peas and greens in the bacon fat for 5-10 minutes, until softened.

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Step 2: To the pan, add the milks and bring to a slow simmer.  Add the cheese and salt and pepper to taste.  Mix well until thickened, add flour 1/2 tbsp at a time if desired.  Pour it over the hot drained pasta and top with a sprinkle of fresh grated cheese!

 

*If you want a vegetarian dish, omit the bacon and use vegetable of coconut oil instead!

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Blender Pesto Sauce

 

One of my favorite things about summer is all the fresh delicious produce, including fresh herbs.  Basil in particular seems to grow really well near me in CT, last summer it turned into a huge bush of a plant, and this year’s crop looks promising for the same.  As you may or may not know, to keep basil producing you need to harvest regularly to encourage new growth and discourage the plant from going to seed.

That’s great news for those who love basil, like me!  Pesto is such a great, fresh, summer recipe that can be way easier than you may think. Many people are intimidated by pesto, thinking Pine nuts are way too expensive for me, or I don’t want to grate fresh hard cheeses just for a weeknight dinner.

Well, don’t worry this recipe is super low-stress! And super low cost too, if you have your own basil plant. During the summer, even if you don’t have basil of your own, it is super affordable at a farmer’s market as it peaks in production. This recipe uses fresh basil, but you can SO EASILY slip other greens in here!  Try adding fresh chives, green onion, swiss chard, spinach, collards, or arugula. Just keep it less than 1/3 the total volume and use mostly basil.

Basil in the blender

This recipe is made in the blender, which saves you the trouble of chopping or blending yourself. Just add you ingredients, adjust as needed, and whir away. Mix in the cheese just before serving, and you have a super quick, super healthy meal in minutes.

Blender Pesto

Ingredients:

  • 2 cups basil (optional extra greens)
  • 3-4 tbsp extra virgin olive oil
  • 2 large cloves fresh garlic
  • 1/4 cup walnut pieces (or pine nuts)
  • 1/2 cup grated Parmesan cheese (I used the green can stuff, you can also buy fresh hard cheese and grate it yourself to be more authentic)
  • Dash of lime or lemon juice
  • Sea salt or garlic salt to taste
  • Dash of cooking water from pasta, or hot water

Blender pesto sauce in a bowl

Step 1: Add the basil and greens into your blender, and whir once or twice.  Toss in the garlic, walnuts, and olive oil. Blend for a minute.

Step 2: Using a spatula, push the pieces down the sides of the blender. Continue blending and pushing it back down to blend it all together. Meanwhile, boil your pasta and drain, reserving a bit of the cooking water.

Fresh pasta and pesto sauce

Step 3: Pour the pesto into a bowl, using a spatula to get it all out.  Mix in the lime or lemon juice and sea salt or garlic salt to taste.  Then mix in the cheese, and add the hot cooking water until it is the consistency you desire.

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Step 4: Mix the pesto into your fresh pasta, and enjoy! I served this with garlic bread and an extra sprinkle of Parmesan on top. Some swiss chard and arugula is hiding in there, and no one was the wiser, I got two males to eat this and praise how good it was! Give it a try and see if you don’t want this to become a staple of your summer meals.

 

(Oh, and if you still have more basil left over, pesto freezes well, or try making some blueberry basil iced tea to go with the pasta!)

 

Blender Pesto Sauce

Blender Pesto Sauce

Ingredients

  • 2 cups basil (optional extra greens)
  • 3-4 tbsp extra virgin olive oil
  • 2 large cloves fresh garlic
  • 1/4 cup walnut pieces (or pine nuts)
  • 1/2 cup grated Parmesan cheese (I used the green can stuff, you can also buy fresh hard cheese and grate it yourself to be more authentic)
  • Dash of lime or lemon juice
  • Sea salt or garlic salt to taste
  • Dash of cooking water from pasta, or hot water

Instructions

  1. Add the basil and greens into your blender, and whir once or twice. Toss in the garlic, walnuts, and olive oil. Blend for a minute.
  2. Using a spatula, push the pieces down the sides of the blender. Continue blending and pushing it back down to blend it all together. Meanwhile, boil your pasta and drain, reserving a bit of the cooking water.
  3. Pour the pesto into a bowl, using a spatula to get it all out. Mix in the lime or lemon juice and sea salt or garlic salt to taste. Then mix in the cheese, and add the hot cooking water until it is the consistency you desire.
  4. Mix the pesto into your fresh pasta, and enjoy!
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Restaurant Review: T’s Pizza & Kitchen

 

Do you love pizza?  I thought so.  Please, read on.

Along a quiet back street a half mile away from the Stamford Train Station, near Stamford Connecticut’s Antique Alley (what I’ve termed Dock St, due to its proximity to at least 7 antique stores and galleries), sits an unassuming painted brick building.

ts pizza kitchen google map

On a spur of the moment trip, the new hubster and I decided to explore some of the East Coast.  We figure since we live in a place where we can travel to five different states in one day and there is ample public transit, we should take advantage of these things.  So on a sunny Sunday, we hopped on the Metro North to Stamford, just one hour down the tracks.  We had gone by on our way to the Big Apple once or twice, and it seemed nice.

Downtown is tiny but quaint.  Several restaurants were open on this lovely Father’s Day, and one had a giant sign proclaiming “$5 Burgers Everyday”.  You can guess where we went for lunch… While sitting there, we witnessed some sky-writing of an advertisarial bent. The burgers were also tasty, but that’s another post. We then explored the nearby Stamford Town Center mall, which is deceptively huge. It goes up and up and up… ten floors I think. Pretty darn cool, to my exceedingly tall other half.

Then the true reason for coming all this way, we wandered down to the waterfront.  Harbor Point is the big development here, they have created many lovely living spaces that are very walkable. And there is a free public trolley that runs 7 days a week! This is a fantastic service. After a nice walk down the boardwalk and through the Kosciuszko park (dare you to say that three times fast) and some water-watching, we decided it was about time for some dinner and to wander back to the station to catch a train home.

T's Pizza Kitchen Exterior

Well, since we are in New England, we have made it our mission to find and eat pizza whenever and wherever possible, so as to do a fair comparison.  New Haven style is fiercely guarded and defended as the best pizza on Earth. Just as Pepe’s, Sallys, Modern, BAR, Ernies, or a host of other local hot spots.

Google maps informed us that “T’s Pizza & Kitchen” was super close to the train station, and basically along our way there. So we figured, that’s perfect! We can stop and pick up some dinner to eat on the train on the way home.

T's Pizza Kitchen Interior

The road on the way there, not gonna lie, it’s a little bit sketchy. But what do you expect from the industrial district? Though I must say, I was a little intrigued by the “Vertical Addiction” pole dancing studio next door… Anywho, as soon as we walked in the door, I thought “I love this place!” From the brick and wooden slat walls, to the muted black and rustic wooden decor, to the thoughtfully picked wall of wines and golden crusted baked goodies on display, this place oozed homey comfort with class.

We were welcomed by an elderly gentleman, who asked us some questions, and when we seemed hesitant, gave us a menu and let us sit down to figure out the game plan. We decided a whole pizza was too much, both to take on the train and because of the huge burgers we had eaten just a few hours earlier, so we would split a calzone. He recommended the Stromboli Roll, which comes with salami, ham, peppers, and mozzarella cheese. Si grazie!

Carlos of Ts Pizza Kitchen

While we waited, he offered us some waters, which we gratefully accepted (it was a high of 86 people!).  As I wandered to the back to watch our dinner be rolled out, filled, and baked all by hand, the kind chef chatted about what he did.  Turns out, the guy lovingly crafting our soon to be dinner was Carlos, the manager! He was filling in since Sundays are quiet.

He told me about his love of pizza and all Italian foods, and how hard they had worked since opening just 6 months earlier. It was mesmerizing to watch him roll out the dough into a thin, long oval. Dusting it with spices and layering the toppings carefully. Slices of meat, strips of peppers, chunks of fresh mozz. Then he rolled it up into one long log, and popped it in the giant oven. He was warm and funny, and genuinely interested in our story. It’s too bad we don’t live nearby, I would definitely become a regular!

Ts Pizza Kitchen Calzone

They were kind enough to give us two plates and wrap everything in tin foil, and added two cups of marinara dipping sauce plus a hefty stack of napkins.  We made it to the station! … just as our train pulled away. Ha. Oh well, the next one was set to arrive & depart in 25 minutes, so we could eat it while we waited. I’m sure everyone else on that platform was SO jealous!

Ts Pizza Kitchen Stromboli Roll

The calzone was still steaming hot, and the mozz was molten goo, which is totally a good thing.  The peppers had cooked up perfectly and were nice and soft, a perfect flavor to balance the salty ham and salami. The dough was nice and light, but crunchy and flavorful. The dipping sauce seemed a bit thin, but turned out to be perfect, not too heavy such as would overpower the flavors of the fillings.

While I’m not crazy about the small pool of grease left on the plate, sometimes that is just what you’re craving.  Based on just this calzone alone, they really know what they are doing in the kitchen! Hopefully we will return to Stamford someday, and we can try the pizza too. (If you’ve been there, please let me know what  you think in the comments!)

 

Overall, I’d rate Ts Pizza & Kitchen:

  • Taste: 8
  • Atmosphere: 9
  • Value: 9

 

You can read other reviews here:

Balsamic Brown Butter and Collard Greens Sauce

 

This particular sauce is what I made to go along with my mouth-watering Butternut Squash Gnocchi.  Something about the combination of the autumn/wintry flavors and chewy texture of the gnocchi with the buttery but tangy sauce just makes fireworks happen.

And the gnocchi have hidden vegetables in it, plus this sauce packs in a serving of your daily greens!  So much health, in one deliciously sneaky meal!  No one will ever guess.  But they will ask for seconds.  Maybe thirds.

Ingredients:

  • 4-5 good-sized collard green leaves, torn
  • 2 cloves of garlic
  • 1/2 white onion
  • 1/2 stick of butter
  • 1/2 cup balsamic vinegar and/or lemon juice

Collard Greens Pasta Sauce Ingredients

Step 1: Place all ingredients but the butter & vinegar in a blender and pulse until chopped into small pieces.  Alternatively you can use a knife and chop them up yourself.  (But Ninja blender. So good.)

Balsamic Brown Butter and Collard Greens

Step 2: Melt the butter in a pan, and bring to just a simmer.  Once it starts to turn brown, add all the chopped vegetables, and add in the balsamic vinegar.  Bring back to a simmer, and cook for 10-15 minutes, serve hot over fresh pasta.  Maybe a little fresh shaved Parmesan on top, if you’re feeling festive.

 

PS: You can substitute other greens in here if you don’t have or like or feel brave enough yet to try collards.  Try a nice safe spinach, or something crazy like mustard greens or beet tops.  Let me know how it tastes too!