Skillet Saturdays: Wild Rice Fusilli with Roasted Vegtables

2015/01/img_6491.jpgThis week has been incredibly busy, and next week will be much the same, and I must admit – I LOVE IT! It’s been warm in Calgary (thank you Chinook), the sun is shining and the days are getting longer. I feel revitalized and rejuvenated, a bit like a little bear emerging from a winter of hibernating in a stale cave. It’s awesome!

I completely restricted all concentrated and refined sugars this week, and stopped the coffee. The holiday season whisked me away into a bit of a sugar reliance (sneaky thing it is….). There were a couple of rough days, groggy and tired, but I took that as a sure sign that I was doing the right thing for my body. Tea. Dandelion Root. Chicory. And lots of medicinal (not to be confused with “magical”) mushrooms. Today I had an organic coffee and it was a nice treat. I think I’m going to leave it for a treat, my adrenals are thanking me already.

I’ve found myself cooking only in my cast-iron skillet. Skillets and Salads – quick and nutrient dense. Tonight’s skillet is a lunch or dinner skillet. It has a couple of steps but it is a full, hearty meal, and looks gorgeous. As always, feel free to add, or subtract, and make it your own. When we’re busy, our bodies need whole, nourishing foods even more. Skillets and Salads, I’m tellin’ ya! 🙂


Ingredients:

  • Wild Rice Fusilli Pasta
  • ½ Red Pepper
  • ½ Orange Pepper
  • ½ Red Onion
  • 3 Mushrooms
  • 3 Leaves of Kale
  • Eggs
  • Blue Cheese (or your favorite cheese, or no cheese)
  • Dehydrated Tomatoes
  • Coconut Oil
  • Olive Oil
  • Oregano
  • Salt & Pepper

I support organic farming and recommend that, when available, ingredients be certified organic.


Direction:

  • Roasted Peppers and Onions: Preheat oven to 400F.
  • Cut up peppers and onion into medium sized pieces, not too small because they shrivel when roasted – about an inch square(ish).
  • Put into a bowl and toss with a two teaspoons of olive oil, salt & pepper and a teaspoon of oregano.
  • Bake for about 25 minutes. {you can do this while you cook the pasta or before you begin everything else, whatever you are comfortable with.} Keep oven at 400F.
  • Pasta: Cook pasta as directed on package. Most rice pasta’s take between 7 – 10 minutes once water has boiled. {Either cook the pasta while you are roasting the peppers and onions, while beginning the skillet (see below) or by itself. This recipe is great for leftover pasta too} Always rinse rice pasta after cooking, to remove the gooey, starchy water..
  • Skillet: Melt a tablespoon of coconut oil in your skillet, over medium-low heat and saute the chopped mushrooms. Season with salt & pepper.
  • Add the roasted peppers and onions to the skillet and stir with mushrooms. Stir in cooked and rinsed pasta and sprinkle with salt & pepper and 1 teaspoon of oregano. Stir.
  • Add in chopped kale and stir to combine. Remove from heat.
  • For this skillet I gently cracked the eggs on top, without creating wells in the sauteed ingredients – I was very happy with it, and was able to keep the yolk very soft, creating a bit of sauce for the pasta.
  • Put into the oven for about 10 minutes or until the egg whites have turned white.
  • Remove from the oven. Sprinkle with cheese and garnish with a couple of sun-dried or dehydrated tomatoes and serve straight from the pan.

Happy Weekend!

Nourish & Flourish

 

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