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Tag Archives: banza

Cavatappi with Sausage, Spinach, and Marinara

Let’s admit, it’s been a lot on us to try and come up with creative meals for dinner during our stay-at-home order these last few months. To be honest, we’ve resorted to ordering in twice a week and Taco Bell on Tuesday, which tastes delicious, but nonetheless is wasting money and not the healthiest thing to do. We finally cleaned off and fired up the grill on Sunday and made homemade burgers, hotdogs, grilled vegetables, and I was finally able to try some turkey sausages a company sent to me a few months back (by the way, they are AMAZING – Great American Turkey Co.)

Because it was only my husband and I, there were a decent amount of leftovers. Last night, I decided to make some pasta and throw the sausages in, along with some spinach I had in the fridge. I also remembered I took out frozen marinara sauce I made a few weeks ago so I added that to the pasta too. It was a leftover’s dream! Not only did the marinara taste just as good as it did when I made it, but the al dente boiled pasta (I love using Banza or Jovial pasta – which can be found on Thrive Market –> click the banner to the right or click here) and the spinach and sausages were such a good combination. I hate wasting food, so for this dinner to be a homerun, I was darn proud that I was able to use up food from a few nights ago, and what I rummaged in my fridge and freezer.

If you want to make this from scratch, here’s what you’ll need:

  • 1 package Banza cavatappi (or preferred pasta)
  • 1 package Great American Turkey Co sweet italian turkey sausage links
    • you can find where they are located on their website! Or, just use a different version of your favorite sausage
  • 1 cup baby spinach
  • 1 cup marinara sauce
    • I like to make my own, but when I don’t, I use Rao’s
  • Salt
  • Pepper

Start by cooking the sausages to you preference, I like to grill them during the warmer months but you could always slice them and toss in some EVOO on a skillet. When the sausages begin to brown and cook, about 5-6 minutes, toss in the baby spinach. The spinach will cook down and wilt with the sausage. Set aside.

Bring a pot of water to boil, and add salt when water is boiling. Cook your pasta to desired doneness, with Banza I cook a minute or two less so that it does not fall apart, so the cavatappi says 9-11m, I cooked for just around 8 minutes or so. Drain the pasta and pour back into the pot. Add in the marinara of choice, then add in the sausage and spinach and mix together. Sprinkle with a little bit of parmesan, salt, and pepper and let your taste buds dance and sing. NOMaste healthy and safe friends!

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Easy Baked MAC (Mac-n-Cheese)

It’s the holiday season, and there’s nothing better than seeing family, friends, and eating a ton of different foods. It’s the third night of Hanukkah, and while I didn’t make latke’s this year (which you can find my recipe from last year here), I did toy around with something anyone celebrating any holiday would love, MAC AND CHEESE.

There are a ton of different ways to make mac and cheese (or as I simply call it MAC), and I usually start by making a roux. A roux is a base for sauces such as a cheese sauce: you take chopped onions and butter, sauté until fragrant and translucent, then add flour and it makes a paste. Then, you pour in some cream/milk/alternative to milk and stock, and bring to a boil. This will thicken; turn the heat off and layer in the shredded cheese until fully blended and combined. Yeah, this recipe is labeled EASY MAC for a reason, because we skip the roux step. We use four ingredients and it’s done in one pot. You heard me, ONE POT.

Here’s what you’ll need:

  • 1 lb or box of pasta – I used Banza’s wheel shaped pasta (this is a chickpea flour pasta and it is delicious – find it here)
  • 1/4 cup milk
  • 2 tbsp grass fed butter
  • 1 and 1/2 cups mixed shredded cheese – I used Organic valley cheddar, sharp cheddar, and mozzarella.
  • Parmesan cheese
  • Breadcrumbs – to top off prior to broil
  • Salt
  • Pepper

Bring 4 quarts of water to a boil. Cook your preferred pasta to the desired doneness, since Banza is gluten free I cooked two minutes below the recommended time on the box as I prefer to have pasta more al dente. Strain and rinse.

Add back into the same pot and turn the heat onto medium. Pour in the milk and butter, stirring the pasta in and coating. Have patience here, the butter will take some time to melt. Sprinkle in the cheese a little at a time, stirring to combine frequently. Keep the heat between medium and low, so the cheese melts and coats all the pasta.

Set the oven to broil. Pour the MAC from the pot into an oven friendly casserole dish and sprinkle with breadcrumbs and parmesan cheese, plus a pinch more shredded cheese bc #yolo. Broil for three minutes, check after three because it can go from nicely brown to “OMG I BURNT IT” in a matter of minutes. Serve immediately and scarf down because this baby will go fast at your dinner table! NOMaste and Happy Holidays! <3

Shrimp Scampi

Finally, the weather is catching up to the changing seasons. April is upon us and while it started out rather dreary, it’s starting to grow warmer, days later, and sun shining stronger. A perfect example of this is getting sunburnt just sitting out in the sun for one hour. Literally, ONE hour. I digress. Part of my journey this week for fish week is to try out new recipes that I have been yearning to try, which obviously includes shrimp. We had a slight mishap with flounder (which went rancid way too quickly…) and so I resorted to shrimp a day early.

Shrimp is one of those proteins that I feared cooking with. I always get nervous about over-cooking it, or under-cooking so that it’s practically raw. This was my moment, to try and make shrimp that tastes really delicious in a sauce I know I can make with my eyes closed: Shrimp Scampi. The amount of butter, garlic, and lemon juice used for this recipe may sound like a lot, but in fact, with the shrimp on a low simmer in the scampi sauce, the results were perfect. Tender pieces of shrimp, cooked to perfection, with a side of broccoli rabe and on a bed of Banza rice (we all know my obsession with Banza. If you haven’t tried Banza yet, you can find it here!)

I started making this dish by defrosting shrimp in the sink as I went to work. I was actually very surprised to see that when I came back, the house didn’t smell like shrimp, which already meant I was winning. I rinsed the shrimp and decided to cut it into smaller pieces, I tossed the shrimp with salt and set it aside. In a large pan, I added two tablespoons of butter and layered the shrimp into the pan, heat medium. I let the shrimp sit for two minutes then flipped over, adding in chopped garlic.

I continued to cook the shrimp and toss with the garlic, butter, and added in two tablespoons of lemon juice. I lowered the flame to low heat and simmered the shrimp for another three to four minutes. Simultaneously, I made my Banza rice (cooked similarly to orzo). Once the shrimp were done, I took a scoop of the rice and plated the shrimp on top, and sprinkled fresh grated Parmesan cheese for finish. I must say, this was a home run. Round two, I will be sure to add some more green, like fresh basil or parsley. NOMaste 🙂

Shrimp Scampi

Course Dinner
Cuisine Italian, Seafood
Keyword butter, easy, garlic, italian, scampi, seafood, shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 servings
Author nomastehungry

Ingredients

  • 15-20 medium Shrimp wild, cleaned, deveined and peeled
  • 3 cloves garlic chopped, but not finely.
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • salt to taste
  • pepper to taste
  • 1/2 cup banza rice (or regular rice)

Instructions

  1. Start by cleaning shrimp and pat dry.  Cut shrimp into smaller bite size pieces and toss with salt.  Set aside

  2. Heat a large pan on medium heat, and add the butter to melt.  Place shrimp into the pan and sear for two minutes. Turn shrimp over and continue to cook for another two minutes.

  3. Add in the chopped garlic and lemon juice.  Turn heat to low and continue to cook the shrimp, tossing and flipping regularly.  Let simmer for five minutes.

  4. Meanwhile, prep Banza rice or regular rice as package indicates.  Take some of the scampi sauce and mix with the rice.  Layer shrimp on top of the rice and season with sea salt and cracked pepper.