I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Monday, August 31, 2009

Pasta with Kale & Peppers

Love love love kale. Really, I think it's one of the most underused vegetables out there! It's so tasty, and full of vitamins. More people need to realize just how delicious it can be! I bought a bunch of kale last week to use in a specific recipe, and we ended up with quite a bit leftover. So I found this recipe on Allrecipes, and decided to give it a shot. I added some canned, sliced black olives, and it was really good! Tons of flavor, super easy, especially when you use a bag of frozen mixed peppers instead of having to chop fresh ones. I added some fresh basil from our herb garden, and a little drizzle of garlic oil. Yum.

  • 1 (8 ounce) package uncooked farfalle (bow tie) pasta
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, chopped (I bought a bag of frozen mixed peppers instead of chopping up individual ones)
  • 1 medium yellow bell pepper, chopped
  • 1 cup roughly chopped kale (I tripled this!)
  • 4 cloves garlic, chopped
  • 1 pinch dried basil (used fresh instead of dried)
  • 1 pinch ground cayenne pepper
  • salt and ground black pepper to taste
  • 8 ounces feta cheese, crumbled (I used 4oz and it was plenty. 8oz would be way too much)
  • 1 small can sliced black olives, drained
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
  3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

1 comment:

Joelen said...

I just bought some kale - more than I needed - and so this looks like a great way to use what I have!