Pasta con Ceci

A few weeks ago some girlfriends and I were sharing our favorite quick weeknight dinners and Susannah sent a link to Smitten Kitchen's Quick Pasta & Chickpeas, or Pasta con Ceci.  I had all the ingredients and it looked so delicious that I decided to make it right away.  Scrolling through her recipe, I ended up finding an even simpler version from Food52 and instantly got to work.  It really is one of the simplest dinners I've ever made with just a few good but delicious ingredients and reminds me of a grown-up version of Spaghetti-o's, the perfect comfort food for a chilly, nostalgic day.  I've already made this twice in the last few weeks and plan on always having these easy ingredients on hand for quick but yummy dinners.

Pasta con Ceci

Ingredients
4 Tblsp olive oil
3 cloves garlic, peeled and smashed with side of a knife
3 Tblsp tomato paste {about 1/2 of a 6oz can}
1 tsp salt
1- 15oz can chickpeas, drained and rinsed
1/2 cup uncooked small pasta {ditalini or small macaroni}
2 cups water {can use already boiling water to make the cooking time go faster}

Instructions
1. In large heavy bottomed pot, heat olive oil over medium heat until it shimmers.  Add garlic and cook, stirring until it becomes lightly browned and fragrant.
2. Stir in the tomato paste and salt and fry for about 30 seconds, stirring frequently.
3. Add chickpeas, pasta, and water.  Scrape up browned bits from bottom of pot, bring to boil, then lower heat to a simmer and cook until pasta is done and most liquid has been absorbed, about 15 to 20 minutes.  
4. To serve, ladle into shallow bowls and top with crushed red pepper flakes and/or a drizzle of olive oil if desired.

Serves 2

adapted from food52

xoxo,
stephanie marie

Dad's Bday Weekend

This past weekend we headed up north for a socially distant birthday dinner for Dad.  Though it was a little colder and wetter than our last few trips, Nina still managed to have the best time running around the yard and completely wearing herself out while we all enjoyed a yummy homecooked meal and celebrated the occasion with apple pie.  I love these quick getaways out of the city - it makes quarantine just a little bit more bearable.  Happy Birthday Dad!!

{physically distant and hiding from the rain}

{enchiladas}

{apple pie for the birthday boy}

{dad and his new vegetable garden}

{exploring her favorite yard}

{a pretty rainbow followed us home}

xoxo,
stephanie marie

The Weekend {In Pictures}

{friday night fancy date night}

 {snuggles}

 {so sleepy}

 {needing daddy's help to get on the couch after a long day of running outside}

 {family walks}

 {pretty trees + blue skies}

 {rose from christian's garden}

 {that can't be comfortable}

{homegrown peonies}

xoxo,
stephanie marie

Happy Birthday Dad!

Happy Anniversary of your 29th Birthday, Dad!!  You are the best dad and such a wonderful grandpa to Jack - we are all so lucky to have you there guiding and supporting us through this crazy world.  So happy I got to celebrate with you distantly this weekend!  Cheers to you - I love you!

xoxo,
stephanie marie

Do Better

This weekend was scary, confusing, and sad, leaving me feeling angry, hopeless, heartbroken, and vowing to do better.  Though I can't begin to understand what people of color go through in their day to day lives, I promise to educate myself and be an ally.  I want to believe in the good in people, and that humans as a whole are not inherently bad, but it's up to me to do the work and not be passive and ignorant to the world around me.  I know that as a white woman I come from a place of privilege and I want to use that privilege for good - it is no longer enough to just sit back and hope it gets better.  Watching my city and others burning and broken while it's people are protesting against violence and hate breaks my heart, but I promise to do better and I hope you do too.  Let's spread love, kindness, and healing - I think we all need as much of it as we can get.

I'm taking the rest of the week off from the blog to reflect, learn, and plan.  I'll see you back here next week.

xoxo,

stephanie marie

picture from oh happy dani

Fusilli alla Vodka with Basil & Parmesan

This past weekend was stormy and wet so we stayed in all day Saturday reading, doing yoga, and listening to music.  By the time we were ready for dinner I grabbed a bunch of ingredients we had on hand to make this Fusilli Alla Vodka with Basil & Parmesan from Bon Appetit that I've had pinned for awhile and have seen many iterations of on social media recently.  It was so, so simple to put together, and even though the rigatoni I subbed in for fusilli started falling apart {the noodles were just a little too big, but hey - in quarantine we use what we have in the pantry}, it didn't take away from the delicious flavors of the sauce and we both found ourselves going back for seconds.  It was perfect for a cold and rainy day and I can't wait to whip it up again.

Fusilli alla Vodka with Basil & Parmesan

Ingredients
1/4 cup olive oil
1/2 shallot, finely chopped
1 garlic clove, minced
1/2 cup tomato paste {I used 1- 6oz can}
2 Tblsp vodka
1 cup heavy cream
1 tsp crushed red pepper flakes
Salt & Pepper
1 lb fusilli {or other medium shape pasta}
2 Tblsp unsalted butter
1 oz finely grated Parmesan, plus more for serving
1/4 cup chopped fresh basil

Instructions
1. Heat oil in large skillet over medium heat.  Add shallot and garlic and cook, stirring occasionally until softened, about 5 minutes.  Add tomato paste and cook, stirring occasionally, until brick red and starting to carmelize, about 5 minutes.  Add vodka and cook, stirring constantly, until liquid is completely evaporated, about 2 minutes.  Add cream and red pepper flakes and stir until well blended.  Season with salt & pepper and remove from heat.
2. Meanwhile cook pasta according to directions.  Drain, reserving 1 cup cooking liquid.  Add pasta to skillet with sauce along with butter and 1/2 cup pasta water.  Cook over medium low heat, stirring constantly until butter is melted.  Add more water if too thick.  Add Parmesan and stir until melted.  Season with salt & pepper.
3. Divide pasta among bowls and serve topped with basil and more Parmesan.

Serves 3-4

adapted from bon appetit

xoxo,
stephanie marie

The Weekend {In Pictures}

 {friday night rooftop happy hour}

 {bbq'in}

 {much more interested in our dinner than hers}

 {fell off the bed again}

 {perfecting the avocado toast}

 {spring at parsons garden}

 {yoga}

{staking my peonies since they're just about ready to bloom}

xoxo,
stephanie marie