Recipe: Whole wheat penne with mushroom and artichokes

So recently I have been on a hunt for new recipes

to switch up our "normal" rotation of meals. 

Winter can be so gloomy, so what better than a nice pesto pasta.

Usually in the summer I make homemade pesto,

since we have a bundance of fresh basil on hand.

But since its winter,

and I failed to grow basil inside this year,

store bought pesto had to do.

I found this recipe from the Flat Belly Diet Cookbook.

(I admitt, I changed a few things slightly. I can't seem to just leave a recipe alone!)

I really liked this recipe,

because most of the ingredients I usually have on hand

or are easily accessible in our local grocery store.

As a mother of two small children,

quick and easy is a MUST.

What you need:

6 oz whole wheat penne pasta

3 Tbs evoo (olive oil)

8 oz sliced mushrooms

1 small sweet or red onion, chopped

2 cloves garlic, minced

1 large tomato, chopped

1 (14 oz) can artichoke hearts, drained and slightly chopped

1/4 c. pesto

5 tsp. grated parmesan cheese (for topping)

salt and pepper to taste

Step 1: In a large pot, bring water to boil. Add penne and cook according to package directions.

Drain and toss with 2 tbs evoo.

Step 2: Heat 1 tbs evoo in large nonstick pan on med-high heat. Saute mushrooms and onion for about 6 minutes until juices start to carmelize.

Step 3: Add garlic and artichokes, saute 1 minute. Add tomatoes and cook until softened.

Step 4: Add pasta and pesto. Toss to combine. Add salt and pepper to taste.

Step 5: sprinkle with parmesan cheese. Serves 4

Enjoy!

Recipe: Homemade Buns

So I have been on a kick lately of trying my hand at baking fresh bread.

Ive tried whole wheat bread and olive oregano bread

in my bread maker,

but this what my first try at hamburger buns in the oven.

I tried two different recipes that I found..

...a long version and a short version.

Definitely the winner was the short version.

I found this recipe on Taste of Home.

What you need:

2 Tbs active dry yeast

1 cup  + 2 Tbs warm water

1/3 cup veg. oil

1/4 cup sugar

1 egg

1 tsp salt

3- 3 1/2 cups flour

(I used 2 c. white flour and 1 1/4 c. wheat flour)

In a stand mixer ( or larger bowl) mix water and yeast together until dissolved.

Add in the oil and sugar, then let rest for 5 minutes.

Add in the egg and salt.

(If using a stand mixer, use the dough hook and turn to speed 2)

Slowly add in flour while kneading.

Knead until smooth and elastic, about 4 minutes.

(if kneading by hand, use a floured surface)

Divide dough into 12 round balls and place on a greased baking sheet.

Cover. Let rest and rise for 10 minutes.

Bake at 425 degrees for 8-12 minutes, or until golden brown.

Cool on wire racks and enjoy!

I loaded up these homemade buns with BBQ pulled pork.

YUMMY!