WannaBe Chef

Recipes and randomness from Amanda's kitchen.

Slacking February 7, 2010

Filed under: Meatless,One dish meal,Pasta,Side dish — WannaBe Chef @ 5:24 pm

Oops, I’ve let a couple days go by without a post again.  To make up for it, here a couple things I made last week… stay tuned for tonight’s dinner, too! 

Whole-Wheat Pasta with Walnuts and Feta Cheese
Recipe from my girl, Ellie Krieger, found here

I made this as another “test” recipe for National Nutrition Month at work.  It was awesomely delicious!!  Once again proving that sometimes the simplest recipes taste the best! 

1/2 lb whole-wheat spiral pasta
1/2 cup walnuts (I used pecans and would definitely recommend it!)
1/2 cup feta cheese
1/2 cup red onion, diced small
1 1/2 cups baby spinach leaves, chopped
2 Tbsp walnut oil (I used olive oil)
2 Tbsp red wine vinegar
1 clove garlic, minced (or about 1/2 tsp jarred garlic)
1/2 tsp dijon mustard
salt and pepper

-Cook the pasta, rinse under cold water and put in fridge to cool
-Toast the pecans in the oven at 375 for a few minutes until fragrant, or in a dry saute pan.  Set aside to cool, then chop coarsely.  Do not skip this step, it makes ALL the difference!
-In a large bowl, toss together the pasta, onion, cheese, spinach and pecans
-In a small bowl, whisk together the oil, vinegar and mustard
-Pour the dressing over the pasta mixture and toss to combine
-Season with salt and pepper

Since we’re moving soon, I’m slowly trying to use up pantry and freezer items.  I’ve had this box of barley for awhile now and set off on a google search for what the heck to do with it…

Easy Greek Barley Salad
Adapted from recipe found here

1 cup quick barley and water called for on box directions
1/4 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
salt and pepper
1/4 cup finely chopped onion (I used red onion)
1/4 cup finely chopped parsley
2 roma tomatoes, chopped
1/2 large red pepper
1/4-1/3 cup feta cheese

-Cook barely according to package directions
-Stir together oil, lemon juice, vinegar, salt and pepper; pour over hot barley (I let it cook for a few minutes longer to let some of the liquid evaporate)
-Stir in the rest of the ingredients and serve (original recipe says to cool barley to room temp and serve chilled or at room temp… I thought it was good hot or cold!)

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