This Week + Go To Meal: Pesto Pasta

This week, Shaun and I used up what we had in our refrigerator and pantry because I refused to go food shopping on Sunday.

note to self: don't leave half opened anything in cabinets. Unless you want some tiny little bugs crawling around on your food. Ack.

The heat {finally} broke and we slept with the windows open last night; me with double blankets, Shaun with none.

We still have a terrace visitor. And we're still mildly obsessed wit him/her.

I've been engrossed in a new book series. Well, new to me. My cousin Veronica demanded recommended that I read the Fever series by Karen Marie Moning. Has anyone read these? DarkFever, BloodFever, etc? Although I wasn't so into it at the beginning, I've now plowed through the first two and can't wait to see what happens next! I just downloaded FaeFever onto my Kindle and can't wait to dig in on the train today!

 

I decided that after making my Fall mood board, I need to own Essie's Glamour Purse. ASAP.

Shaun and I whipped up another easy go-to meal.

It's pesto pasta! We had a ton of basil in our urban herb garden, so for a quick fix, I've been making up batches of oil-free pesto. You can easily freeze these for the colder months. Simply defrost, mix with pasta and top with parmegiano reggiano. Easy, quick and healthy...a perfect go-to dinner!

Oil-Free Pesto
*Adapted from Weight Watchers
2 Tbsp walnuts, lightly toasted   
2 C fresh basil leaves
1/2 C reduced-sodium chicken broth   
1/4 C grated Parmesan cheese   
1 garlic clove 
1/2 tsp table salt  

Process ingredients altogether in food processor (or blender) until smooth. Mix with cooked pasta and top with extra parm if you'd like. {I like} I'm newly obsessed with Ronzoni Garden Delight. Isn't it pretty?

Eat that up.

 So that's what's going on with me this week.

Questions of the Day:

What are you reading right now?

What's happening with you this week?

Any weekend plans?

psst...we're dishing up the peaches and pits of the week today! Check it out!

Go To Meal: Roasted Pepper, Goat Cheese & Basil Frittata

Sometimes, I feel really uninspired when it comes to cooking. Be it breakfast, lunch or dinner, I'm not always up for being creative and sometimes...just sometimes...I'm just plain lazy.

That's where my 'Go To' meals come in. I'm working on developing an arsenal of Go To's for all of those uncreative times. But just because I'm not reinventing the wheel doesn't mean sacrificing style, quality or deliciousness.

 

My roasted red pepper, goat cheese & basil frittata always fits the bill. It's bursting with complementing flavors, can be served for breakfast, lunch or dinner, and is as easy as combining all the ingredients in one bowl and pouring into a skillet. You can't beat that.

 

Roasted Pepper, Goat Cheese & Basil Frittata
3 whole large eggs
4 large egg whites
1/2 C mozzarella, shredded
2 oz goat cheese, crumbled
1 small jar sliced roasted red pepper strips (I use the deli slices, in canned goods aisle)
1 handful fresh basil
pinch salt
pinch fresh pepper
1 tbsp olive oil

Preheat oven to 425 degrees. In a mixing bowl, whisk together the whole eggs and egg whites. Add cheeses, roasted peppers, salt and pepper and whisk until all combined.

In a nonstick, oven-safe skillet, brush the olive oil around the bottom and up the sides. Heat the pan over medium heat. Pour in the egg mixture. Spread the whole basil leaves on top.

Over medium heat, let the egg mixture stand (do NOT mix) until the bottom and sides solidify, just a few minutes. Run a rubber spatula around the sides; when the sides are just coming together, transfer the pan to the oven for 7 to 10 minutes or until the top is completely cooked.

Let cool briefly, slice and serve.

Could that be any easier? Or prettier? I love it for its elegant simplicity. No one has to know that it actually took you 15 minutes to throw together.

So there you have it...an easy, delicious and chic meal for any time of the day.

Question of the Day:

What are your Go To Meals in a pinch?

psst...Christine is blogging about her new spirit hat over on The Peach & The Pit. Wondering what that is? I am too. Head on over to check it out!