Tuna Puttanesca | Garlic, My Soul

This weekend, I had the pleasure of cooking with my friend Vanessa from Garibaldi Goods. She suggested we make Tuna Puttanesca, and I confess I had never made any kind of puttanesca in my life. Luckily, I am now over that embarrassment and am an old pro. I love making new friends, you guys, because they introduce me to new things, and I especially like V because she loves food probably more than I do – a good friend to have around, indeed.

Garibaldi is great, you guys, because you can buy all Californian goods (I love supporting local business) that are just plain delicious. For those of you who don’t live in California, still worth checking out, OR you can try to find something similar in your home state.

We used some awesome products in this, and I encourage you to try it but feel free to mix and match with what you have and love – that is, after all, the heart and soul of puttanesca in the first place.

Tuna Puttanesca | Garlic, My Soul

Ingredients:

1 red onion, sliced thinly
5 cloves garlic, minced
1-2 tbsp olive oil, plus some to coat pasta (we used Other Brother Company)
1 can kalamata olives, halved (or black, if you prefer)
1 can whole peeled tomatoes
1-2 tbsp Omnivore Sauce (optional, but suggested – delicious!)
7-10 oz albacore tuna (we used Community Seafood which is 7.75 oz)
1/3 cup capers
1 bunch fresh parsley, roughly chopped
1 lb spaghetti (we used Semolina Artisan Pasta)
s/p to taste (we used Omivore Salt which has some spices in it – divine!)

Directions:

1. Put water on to boil, making sure to generously salt the water. When the water boils, follow the package directions to make pasta, but meanwhile:
2. Open your can of tomatoes and tuna and set aside. Then, halve your olives.
3. Chop your onion and garlic, and then saute with two tablespoons of olive oil until soft, about 5-7 minutes.
4. Using your hand, crushed the tomatoes as you add them to the onions and garlic, and then add your olives. Add the Omnivore Sauce and turn heat to medium low to add your capers and tuna.
5. Salt and pepper to taste, and add half the parsley to your mixture.
6. When the pasta is done, drain but reserve 1/3 cup of the pasta water. Add pasta water and 1-2 tablespoons of olive oil to a bowl, and add all ingredients and mix well. Adjust seasonings to taste, and serve hot, topping with the rest of the parsley!

Tuna Puttanesca | Garlic, My Soul Tuna Puttanesca | Garlic, My Soul

This dish is easy and comes together for a fast weeknight meal. Don’t like tuna? Use chicken! Or go vegetarian and add some cheese or white beans. The power is in your hands. Have you ever made puttanesca? What kind do you like best?

Thanks to Garibaldi Goods for providing these delicious items to try, and for the recipe idea!

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

Hey folks! Happy Friday. We’re glad we have two days ahead to relax (read: cook all the foods) and hang out and enjoy LA (read: try to eat every ice pop we find in the hopes we don’t melt into a puddle.)

Fig & Coconut Popsicles | Garlic, My Soul

I am trying a new series around here to give you a glimpse into more than just recipes and food! I hope you like it. Holla at your girl if you don’t. But here’s what we’ve got going on:

1. This Mark Bittman article about GMOs. Say what you will about them (safe, not safe, etc.) but he finally articulates a point I’ve been mulling over for a while: if GMOs are safe, why not label foods to let people know GMOs were used? Transparency is key in all industries, especially food. What do you think?

2. Salted Oatmeal Cookies from Real Simple are everything, you guys. I made them this week for book club and they were awesome – I used chocolate covered pomegranate seeds instead of dark chocolate, and I highly recommend it.

3. Speaking of book club, we are reading Freakonomics this month. Have you guys read it? What are you reading this month? I just finished reading Wild and I really enjoyed it and kind of want to go hike the PCT now.

yoga

4. I am doing a million yoga videos right now on this site I love, Do Yoga With Me. I am doing a six week program to take me from intermediate to advanced, and I am really feeling good and happier in general. Plus, I am killing my headstands – this one was the snow from when we went to Big Bear a month back. Do you guys do yoga? Do you run or anything? What makes you feel good? Dance class?

5. Since it’s going to be hot this weekend in LA, and since I am looking for healthy snacks to get us through the weekend, here’s a throwback to our Spring’s Here Smoothie we posted last year at this time.

Avocado Tangelo Smoothie | Garlic, My Soul

That’s what we’re thinking about this week. What are you up to? Happy Friday!

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

Not Quite Spring Hash | Garlic, My Soul

Hi there, chickadees!

I’m three for three this year in terms of Garlic, My Soul contributions, which is pretty much the longest trend I’ve ever had, because I get distracted easily, and also, I spend most of my time chasing around a toddler.

When I asked Jennie what to write about this month, she was like “Write about feeding a baby? Is that boring?” to which I admitted that feeding a baby is the same as feeding an adult, only babies throw food.

With that said, the following recipe is Theo-approved. It’s warming up (except for a surprise snow storm – thanks Chicago) around here, and we’re craving spring vegetables, but it’s too cold to step all the way away from comfort food just yet, so an adaptation of Smitten Kitchen’s Spring Hash was just what we needed to bridge the gap between winter misery and the elusive summer in the city. We even agreed, in a shocking admission, that this dish doesn’t even need cheese, which makes it a miracle worth trying.

Enjoy!

Not Quite Spring Hash | Garlic, My Soul

Not Quite Spring Hash

Serves four + lunch leftovers (note: my four includes two ladies, one hungry husband, and a toddler)

Ingredients

1.5 lbs or so Yukon Gold potatoes, diced, no need to be precise on amount
1 small onion (or in our case, ½ giant onion)
2 handfuls baby bella mushrooms, slices
2 bunches asparagus , cut into inch pieces(we like the skinny kind)
5 strips of bacon
s/p to taste
eggs (fry an egg to put on top of each hash serving)
olive oil
hot sauce, obviously
green onions, sliced, to top

Directions

1. Heat a large cast iron frying pan over medium heat and add a little olive oil. Add the bacon, and cook to your preference (ours is crispy, so it’s easy to crumble) Remove and drain.
2. Leave the heat on and the bacon fat in the pan. Add potatoes and leave them for about seven minutes (or as long as you can stand to). Add salt and pepper, and flip, and then let them hang out for about seven more minutes. This should crisp them up, though I admit, ours were kind of mushy (which was delicious and fine), but I also admit I am a bad flipper. Ky is better.
3. When the potatoes are about almost done (so about 15 minutes), add the onion and the mushrooms. Cook for an additional 5 minutes. Add the asparagus, cover the pan and cook for about ten minutes. Remove the lid, throw in the crumbled bacon, and your hash is done—top with a fried egg (or any kind of egg you like), green onions and some hot sauce.

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

Gluten Free Maple Bacon Granola | Garlic, My Soul

Guys. We’re mad geniuses (said as we pour bubbly, brightly colored liquids into various beakers while wearing white lab coats and manically laughing – JK, that’s not how we cook here…).

In an effort to prove that “gluten-free” and “boring” are not synonyms, we went a little wild. We’re all about shirking labels today. Welcome to Garlic, My Soul: Mad Scientist Edition.

Gluten Free Maple Bacon Granola | Garlic, My Soul

Even we weren’t sure that bacon in granola was really going to work. But it exceeded all our expectations. We’ve been eating it for breakfast with a nice plain greek yogurt and it has been just heavenly. Salty, sweet…healthy? Probably not. But that’s half the fun.

We didn’t set out to but we did inadvertently prove that keeping to a gluten-free diet doesn’t mean you always have to eat healthy either. Eat what you want (except gluten, duh) and live well, wheat-sensitive friends. You deserve it. Being gluten-free can be hard so why not make it fun and even sometimes enviable along the way?

Treat yourself to that fancy cut of bacon you’ve been eyeing (we used Applegate brand) and pour in those bacon drippings unashamedly. For life is far too short not to eat bacon (if you adhere to that sort of thing. Sorry veggies! This is still a great gluten-free recipe just ditch the pork!)

Gluten Free Maple Bacon Granola | Garlic, My Soul

Ingredients

½ cup gluten free steel cut oats
½ cup gluten free rolled oats
¼ cup golden flax seeds
2 tablespoons golden flax seed meal
1 tablespoon pure maple syrup
2 teaspoons coconut oil, in liquid form
All the bacon drippings (optional but amazing)
¼ cup chopped gluten free, preservative free bacon

Directions

1. Preheat the oven to 375.
2. Cover a large baking sheet with tin foil. Set aside.
3. Measure and mix all dry ingredients in a large bowl.
4. If you’re preparing bacon yourself, cook to your own desired done-ness. We love ours extra crispy, which also just happens to work amazingly for this recipe. Just a tip.
5. Drizzle in maple syrup, coconut oil (heat/melt if your coconut oil is solid) and bacon drippings.
6. Mix until fully incorporated.
7. Spread evenly on foiled baking sheet.
8. Place on top rack for approximately 20 minutes, rotating after 10. Depending on your oven, you may need more time, you may need less. Keep an eye on it. It’ll burn easily!
9. Remove from oven when it is your desired crispiness and enjoy with plain greek yogurt or even an egg. Go wild this morning!

Gluten Free Maple Bacon Granola | Garlic, My Soul

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

Perfect Turkey Sandwich | Garlic, My Soul

The turkey sandwich is kind of a Palluzzi thing. When Nikki got engaged, she celebrated with a turkey sandwich. When I got engaged, I also celebrated over a turkey sandwich. It’s all we want to eat when we’re starving, or happy, or sad, content, or distraught. It’s just what we want.

When we were little we would have a big loaf of Italian bread and line up to make a family’s worth of turkey and cheese sandwiches. It’s what we’d have at our beach house, it’s what we’d have during long stretches of summer vacation, it’s what was available for school lunches and late night snacks. Turkey sandwiches are probably one of my strongest food memories, besides Italian food galore, and they are just always the thing that reminds me of family and home and love. Turkey sandwiches are safe. They’re our soul. Garlic, and Turkey Sandwiches, our Soul, was an alternate blog title.

Perfect Turkey Sandwich | Garlic, My Soul

I consulted with Nikki on this sandwich to make sure we captured the essence of what makes the perfect sandwich, and I’m pretty happy with the results.

Perfect Turkey Sandwich | Garlic, My Soul

Here are the basics of what you need for your sandwich:

Palluzzi Sisters Turkey & Cheese Sandwich

deli turkey (or fresh turkey)
cheese (white American preferred, in this case Gouda)
greens (in this case, microgreens, also sprouts suggested)
avocado
aioli/mustard/mayo (Nikki hates mayo, but I love it; dealer’s choice)
bread (baguette preferred, or Italian bread)
tomato (optional: Nikki hates it, and I need it to be the perfect one in order to eat it raw)
s/p
chips (not really optional, but any kind you want)

This particular one is the perfect, perfect turkey and cheese you guys. Nikki recommends putting the chips directly on the sandwich, if you’re in the mood, which you probably are. We love salt and vinegar, or ridges, but you can use whatever you want/have – we usually have tortilla chips around. And – make sure you pepper that avocado, as it just adds a little something-something.

Perfect Turkey Sandwich | Garlic, My Soul

What are some of your food memories? Do you have things that remind you of family and home?

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr