Healthy Pasta with Garlic Cream Sauce: Fave Foods Made Healthy Series

pasta-3

There are many things that I am working on attaining.  A long list of things; be it in the kitchen or in life, things I want or am striving to learn or do better.  But there is one thing that I feel I excel in, not that I don’t continue to expand and evolve and learn anew anytime that I am able.  This one thing is pasta.

Breakfast, lunch or dinner, in the early rays of a sun lit afternoon or the wee hours of the night at three am; I can whip up a plate of mouth-watering pasta.  As long as I have a box of noodles the possibilities are endless.  It has nothing to do with what I have in the cupboard or the fridge.  In fact, I take it as challenge the barer the kitchen is!  My secret is not only in the simplicity of the dish, but also the quality of the ingredients.  I mean come on, let’s be honest, if you are making a dish with three ingredients, you can’t skimp on the quality of what you use!

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Huckleberry Yogurt Scones – Gluten Free, Refined Sugar Free

Huckleberry Yogurt Scones

In the year or so prior to going gluten free, my breakfasts typically subsisted of a latte and a massive blueberry or lemon curd scone.  Aside from a bowl of yogurt and fruit – it’s one of the most fulfilling breakfasts I can think of.  So after going gluten free one of my first priorities was to learn to bake scones with a new selection of flours.

My first attempt at scones (actually the first gluten free thing I ever baked) was made with 100% white rice flour. They were fluffy but incredibly gritty – not what I remembered. So I continued to experiment and by year two, I got to what my husband and I call “scookies”. These were treats that tasted like scones, had the right consistency, but flattened out like a cookie. It was year three when everything finally fell in place after my mom gifted me a cast iron mini-scone pan. Turns out, this makes all the difference for well-shaped gluten free scones.

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Honey Jalapeño Cornbread Muffins

Honey Jalape–o Cornbread // Erin Skinner from The Speckled Palate for My Cooking Spot

As someone who was born and raised in the South, I know cornbread is a big deal.

However, until a year ago, I always made cornbread from a pre-made mix because I didn’t want to mess it up. But one fateful day, we were hosting friends and family for our traditional New Year’s Day gumbo celebration… and I forgot to grab a few boxes of the mix from the store.

I scrambled, scouring my cookbooks an hour before the party, and decided upon a random cornbread recipe. And it was pretty darn good!

So I’ve been experimenting with cornbread ever since, and these gorgeous Honey Jalapeño Cornbread Muffins are one of my favorite tries to-date! The honey and jalapeño balance one another out so well, adding a little sweetness and a little spice to the muffins.

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Pumpkin Mascarpone Ravioli

pumpkin-mascarpone-ravioli

 
I know what you’re thinking…this is just another obligatory pumpkin post. The second fall hits, posts like these starting running rampant across the blogosphere. And to that, I would have to agree. Yes, it is another pumpkin post, but I promise it’s one you don’t want to miss!

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