Serves 4

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon red-pepper flakes
• 3 cups cooked chickpeas
• Coarse salt
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1 sprig fresh basil, plus torn leaves for garnish
• 12 ounces medium pasta shells
• Grated Parmesan, for serving

1. In a medium saucepan, heat oil over medium. Add garlic and red-pepper flakes, and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth, and bring to a boil. Reduce to a simmer, and cook until sauce has reduced slightly, 20 minutes. Add basil, and cook 5 minutes more. Remove basil.
2. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta, and return to pot.
3. Add sauce to pasta, and toss. Serve with Parmesan, and garnish with torn basil.
   

Autumn Mac and Cheese.

1 pound whole wheat pasta (I used shells)

1/2 small butternut squash, peeled and chopped into small cubes

1 large apple, peeled and chopped

1/2 sweet onion, chopped

2 cups brussels sprouts, chopped

2 tablespoons olive oil

1/2 teaspoon nutmeg

1 tablespoon butter

1 tablespoon flour

2 cups milk

8 ounces cheese, grated (I used smoked cheddar)

1/2 cup parmesan cheese + more for topping

1/4 cup panko bread crumbs

Preheat oven to 400 degrees.

Lay chopped squash and apples on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper and 1/4 teaspoon nutmeg. Roast for 25 minutes, flipping once.

While the squash is roasting, heat a skillet over medium heat and add 1 tablespoon olive oil. Add onions and brussels sprouts with a pinch of salt and pan roast for 6-8 minutes, turning frequently. Heat a large pot of water to a boil, and begin to cook your pasta.

Set aside squash/apples and sprouts/onion mixture. If pasta is cooked, set it aside as well. Reduce oven heat to 350.

In a medium saucepan, heat one tablespoon of butter on medium heat and whisk in the flour to create a roux. Add the milk while continuing to whisk, and begin adding cheese as well. I find that adding cheese in batches about 3 minutes apart works best. Continue to whisk together so the cheese melts and doesn’t stick to the bottom. The entire process takes about 10 minutes and you want the heat on medium-low, this will help thicken the cheese sauce. I find you don’t want it too thick, as it will thicken in the over.

Spray a large casserole dish with non-stick spray. Begin to layer pasta, vegetables and apples, and cheese sauce in batches, just mixing to make sure all is combined. Top with panko and another sprinkling of parmesan. Bake for 25-30 minutes.

(peoniesandponytails)

(Source: peoniesandcocktails)

Rice Crust Pizza

• 1 cup coarsely grated carrots
• 1/2 cup reduced-fat cottage cheese
• 1/3 cup whole wheat flour
• 2 tablespoons finely chopped onions
• 3 teaspoons minced fresh basil (or 1 tsp dried basil)
• 2 1/2 cups cooked brown rice
• 1 cup tomato sauce
• 1 1/2 cup shredded mozzarella cheese
• Any other pizza toppings you would like

For the crust, place the carrots in a strainer with an unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels. In a large bowl, stir together the cottage cheese, flour, onions and half of the basil.  Then stir in the carrots and the rice. Spray a 13 x 9 baking pan with no-stick spray (or lightly oil).  spread the crust mixture in the bottom and about 1/4 inch up the sides of the pan. Bake at 350 degrees for 25 minutes. Then broil 4 inches from the heat for about 2 minutes or until the crust is browned, without burning the carrots. Spread the tomato sauce on the crust and top with the cheese.  Then sprinkle with the rest of the basil.  Bake at 350 degrees for 15 to 20 minutes or until the cheese is bubbly and light brown.  Slice and serve.