Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

Ok....let's see if I remember how to do this.

Hello my friends and random people who found me online! It is me...Corinne, remember? It has been waaaay too long but I am back thanks to my friend Heather Dratler and her suggestion that I start again I am here.

So let's get right in! I found this great recipe from Vegetarian Times and tried it the other night for a quick easy meal...it was amazing! A must try for a night when you get home and are too tired to cook but want LOTS of food!

Ingredients:

1/2 lb. whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
2 Tbs. chopped kalamata olives

Directions

• Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
• Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
• Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.
  

Nutritional Information per serving:

Calories: 258, Protein: 9g, Total Fat: 9g, Carbs: 40g, Sugar: 5g, Fiber: 8g

Be on the lookout for more posts....they will be coming your way soon, if I don't melt in this New York heat :)

Spiced Garlic Mushrooms

Life has been crazy lately! I have been running all over the place trying to get my apartment in order. I moved in on Thursday and my room is complete, now we are in search of a nice couch to finish the living room.

Needless to say I haven't had much time to cook and am in a new kitchen so I wanted to start with something simple. These mushrooms are easy and delicious! They are the perfect side dish to anything (especially frozen dinners, which I have had to eat a lot of lately while unpacking). I have been loving Vegetarian Times lately because they have had nothing but great recipes.

I will try to update more often but I start my new job on Tuesday and am still getting used to my new kitchen so bare with me as I adjust to the New York lifestyle :)

Ingredients:

Serves 6

2 Tbs. olive oil
4 cloves garlic, sliced
1 bay leaf
1/4 tsp. ground coriander
1 Tbs. chopped fresh oregano or 1/2 tsp. dried
1 cup dry white wine or water
1/4 cup fresh lemon juice
1 1/4 lbs. small button mushrooms
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

Directions:

• In large skillet, heat oil over medium-low heat. Add garlic, bay leaf, coriander and oregano and cook, stirring occasionally, until garlic starts to brown, about 5 minutes.
• Stir in wine or water and bring to a boil.
• Add mushrooms, parsley, salt and pepper. Reduce heat, cover and cook 10 minutes, shaking pan occasionally.
• Remove pan from heat and using a slotted spoon, transfer mushrooms to a serving dish. Return skillet to heat and bring juices to a boil. Cook until liquid is reduced by half, about 5 minutes.
• Discard bay leaf and pour liquid over mushrooms, cover and set aside to cool. If not serving right away, refrigerate and bring to room temperature before serving.

Nutritional Information
Per serving:
Calories 96, Protein 2g, Total fat 5g, Carbs 6g, Sodium 6mg, Fiber 1g