Super Simple Pasta Salad Recipes

Super Simple Pasta Salad Recipes |TheBachelorBasics.com

I have a habit of making way too much food when hosting. The upside is I have leftovers for days, which is always a perk after all the work of having a party. For my birthday shindig, I decided I was going to make pulled pork (recipe/walk through forthcoming) and some sides. The pitfall was thinking people love pasta salad as much as I do.

Sooo, I made two pounds of pasta for 20ish friends and family. I received some sweet products from Colavita that I wanted to try out, which made the only real steps cooking the pasta and figuring out what to add in the salad. Continue reading Super Simple Pasta Salad Recipes

Quick Quinoa Mix – Video

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For a while quinoa was the IT food, boasting fiber and super high protein. Spellcheck still squiggles under quinoa suggesting a misspelling. While fun to say and less fun to spell, I received two quinoa mixes in the mail from Pereg to review. The have nine different varieties to chose from.

Similar to other ready-to-go grain mixes, these come in an assortment of flavors. I have quinoa with spinach and with vegetables. Where Pereg differs is that these are gluten free, vegan and kosher (known as the culinary trifecta). They are also non-GMO, which could make it the superfecta. 

 My last quinoa stint was a few years ago when I bought a 4-pound bag at Costco. Based on the advice from a cooking instructor, this was the most economical way to purchase the grain. It has become far more accessible since then and the price has come down a bit. Pereg goes for about $4 a box.

Here’s a quick video on how to make the super grain if you hate reading directions.

Quinoa Mix Review

Following the instructions on the box, this mix cooked up perfectly. When I had the mondo bag years ago (I did eventually finish it), the quinoa could come out gummy or would have a bitter taste. The other issue I ran into was rinsing it before cooking to try to remove bitterness. Finally, the cooking time was never consistent.

None of that occurred with Pereg’s mix. The quinoa was light, fluffy and sweet. The mix I made had currants which could be the source of the sweetness. It was done cooking a few minutes before the recommended 15 minute lower limit. Total cooking time is about 30 minutes including water boiling and letting the quinoa steam before fluffing with a fork. Skip the hassle of making your own quinoa and give these packaged mixes a try.

It doesn’t get easier than this for new cooks.

Bachelor Tip: I made chicken to go with the quinoa. Marinade a few chicken breasts in Italian dressing before cooking in your cast iron skillet. Think of it as a flavor bath.

Asparagus with Dijon Vinaigrette

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The only times I have eaten asparagus have been in a restaurant. That all changed this weekend when I found this simple, yet gourmet recipe on NYTimes Cooking app. Looking back, my ratios were different. My sauce came out heavily dijon since I didn’t add as much olive oil.

Asparagus doesn’t have a ton of flavor, so pairing it with soft-boiled eggs and a dijon vinaigrette make the healthy trees extremely tasty.

We used this side dish to complement chicken piccata. Check back later this week for that recipe.

asparagus
Asparagus with Dijon Vinaigrette
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Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
asparagus
Asparagus with Dijon Vinaigrette
BigOven - Save recipe or add to grocery list
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
Asparagus and Eggs
  1. Bring a small sauce pan and a large pot of water to boil.
  2. Add eggs to small sauce pan once it begins boiling. Start a timer for 5-6 minutes. Remove eggs to a bowl after the timer sounds. Remove the shell from the eggs once they have cooled.
  3. Trim and rinse the asparagus. Add to boiling and salted water.
  4. Cook for about 5-7 minutes or until they are still slightly firm.
Viniagrette
  1. Whisk vinegar, mustard, onion, salt and pepper.
    asparagus
  2. Slowly drizzle in olive oil.
  3. Slice eggs in half. Add to platter. Drizzle vinaigrette over asparagus and eggs.
    dijon asparagus
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