Pasta con Ceci

This is a recipe that I’ll definitely be adding to my arsenal of quick dinners recipes AND meal prep recipes. Why?

– This took me 20 minutes, start to finish.

– This will satisfy your pasta cravings while sneaking some bean proteins in.

– It’s wicked cheap!

– Goya beans flow like wine in NYC, so it’ll be easy to find a can of chickpeas. Ha!

There isn’t much else to say; I feel that I could pad this post if I wanted to. I just whipped it up, photographed it, ate it, packed a bunch in Gladware to bring to work for the week, and DONE.

Backtracking: After I photographed it, I sat on my kitchen counter and ate a small bowl of it while my neighbors watched me from their kitchen window.

I can only imagine what they think of me when I’m standing on my wicker stool, towering 4 feet above my butcher block, head down, massive DSLR in hand. I’d like to think that they’re jealous they don’t get to eat the awesome food I’m creating!

Yeah…yeah…that’s it…

Pasta con Ceci
(Based on the Food 52 recipe for Pasta con Ceci)
(Serves 4)

Ingredients:

-3 cups boiling water
-4 tablespoons extra-virgin olive oil
-3 cloves garlic, peeled and smashed
-3 tablespoons tomato paste (I use Muir Glen organic tomato paste)
-1 teaspoon salt
-1 15-ounce can chickpeas, drained and rinsed
-1 & 1/2 cups uncooked wagon wheel pasta

Before We Get Started…

– If you don’t have wagon wheel pasta, ditalini or another small shape works well! If you live near a Whole Foods location that has the bulk bins with dinosaur-shaped pasta, DO IT. Life’s too short not to!

– The consistency of the tomato paste adds to this dish, so please do not substitute tomato sauce in its place.

Directions:

1.) In a large saucepan, heat water and bring to a slow boil.

2.) While the water is coming to a boil, heat olive oil on low heat in a heavy-bottomed pot. Add garlic and cook and stir until soft; you can allow the garlic to slightly brown, but do not let it burn!

3.) Add tomato paste and stir for 30 seconds. Add salt, chickpeas, dried pasta, and boiling water. Stir to scrape up any browned bits on the bottom of the pot. Keep heat at medium-low and simmer until the pasta is cooked and the liquid has reduced, roughly 15 minutes.

4.) To serve, ladle into bowls and drizzle with extra olive oil, if desired. If meal-prepping or if there are leftovers, this will last in the fridge up to four days.

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Green Pepper & Garlic Quesadillas

Sometimes, the most simple recipe is the best one.

I headed up to Connecticut one weekend to visit my parents. I was beat because MetroNorth was doing some MTA-esque track work. I had to take the train from Grand Central to a bus at Golden’s Bridge, then I had to take said bus to Southeast where I had to transfer back to a train to go to Wassaic. That’s tantamount to when the 1 Train has a middle stretch of it shut down during the weekend and I have to take the 1 from Dyckman to 168th, then take a shuttle bus to 137th where I can catch the 1 again.

Yes, I realize the preceding paragraph likely went over the head of a non-New Yorker, and may have empathetically enraged a fellow New Yorker. HA!

But let’s get back to food, shall we?

Arriving at my parents’ house, the cupboards where a bit bare, but the fridge yielded a few goods I knew I could throw together. Tortillas? Cabot Monterey Jack cheese? Green pepper? Garlic? Butter?

A small comforting meal at its finest.

My parents are really easy to please, food-wise, as well. They have expansive palettes but also love the simple things. If anything, they just want me to cook for them. Right, Mom?

Green Pepper & Garlic Quesadillas
(Serves 4)

Ingredients:

– 1 tablespoon olive oil
– 1 green bell pepper, seeded and diced
– 1 cloves garlic, minced
– 4 tortillas, flour or corn (for this recipe, I do prefer flour!)
– 8 ounces Monterey Jack cheese, shredded (I use Cabot!)
– 1 tablespoon coconut oil

Before We Get Started…

– As much as I LOVE frying up a quesadillas in butter, when making quesadillas en masse, the butter is going to brown and burn too quickly. I suggest using coconut oil to fry them up, as its smoke point is very high. But if you do not have coconut oil, another cooking oil of your choice (or butter!) is fine! Just keep an eye on your heat!

Directions:

1.) In a saute pan over medium heat, add olive oil. Once it begins to shimmer, add green pepper and cook for 2 – 3 minutes or until slightly softened; it’s good to leave them a little bit crunchy! Add garlic to green pepper and cook for 30 seconds more. Remove green pepper mix from heat.

2.) Toss together green pepper mix and shredded cheese in a small bowl. Lay out tortillas on a clean flat surface. Divide pepper & cheese mix into four even portions and place onto half of each tortilla; fold tortillas over.

3.) In a large frying pan or a flat griddle, add coconut oil over medium-low heat; allow oil to melt. If using a frying pan, cook quesadillas one at a time; if using a griddle, cook quesadillas two at a time so you can keep a good eye on their cooking. Cook for approximately two minutes on each side or until each side is a golden brown color and the pepper & cheese mixture has melted.

4.) Serve immediately!

A Lovely April Update!

I feel like a change is a’comin’.

I think it’ll be a good one!

Though my background in project management is limited, I know that projects have scopes, and, on occasion, those scopes can change during its course.

My original scope of Seek Satiation – both the blog and my Instagram feed – was to be strictly recipes I created. For the blog, that has been pretty consistent. For the Instagram, that has absolutely morphed. It has become an amalgamation of photos of my own recipes, recipes I’ve made for other outlets – heyyyy, Candace! – and photography of food PR events I’ve become involved with over the past few years.

Any blog owner wants their audience to continue to remain engaged. Though my single-serve shakshuka recipe still keeps my traffic consistent – bless that recipe, HA! – I still want interesting content for both my regular readers and people that stumble across this lil’ thing. One thing that shocks me is how often a friend will mention that they do like *insert recipe here* from this blog, or how they can’t wait for a new recipe to be posted! It’s humbling, but almost puts a modicum of pressure upon me to log onto WordPress with some fresh stuff! I’ve said it before and I’ll say it again: It is not easy to run a food blog on the side if you have a full-time 9 – 5 job like I do, and though some people can pay the bills with their food blogging, that ain’t happening with me. (Well, at least until food blogging can provide me with comprehensive health insurance, a 401k, and pension, AND a living wage! 😆) Instagram is seemingly easier to update with new non-recipe-related content…so…

I’m going to take a stab at adding occasional restaurant and product reviews here!

Astako Makaronada

Because I’m all about that Astako Makaronada from Voula NYC.

I took a poll on Instagram Stories – because I like to keep things as statistically correct as possible, clearly – and it seems like most of y’all would be amenable to this new content! YAY! 85% said “YASSS!” to new non-recipe content, and 69% said that restaurant content would be preferred over product content. I’d likely do both, but it’s good to know where the consensus lies.

Nothing I plan to post will be too outside of my own personal scope of what I do and don’t like – if Frito-Lay offered to pay off my student loans to review their newest type of Doritos, I’d sadly decline, though later kick myself for it – but I’m excited to see what new content I can share will y’all.

Boba Guys

And I also love a good bubble tea from Boba Guys!

I just hope you like it, and feedback is always welcomed!

Stay hungry!

Happy Thursday!

– Al

 

Baked Banana Donuts

Baked Banana Donuts

Donuts, baby! I love ’em. You should know that from seeing this blog. Ha! The donut pan Adam got me years ago has been one of my most-used kitchen items. I’ve got it down to a science: I can whip up a pretty basic batch of them in less than 30 minutes, sugar glaze included.

Talk about a useful life skill. Ha!

I have tried my hand at healthier donuts, as I’ve shown on this blog before with my Vegan Orange Polenta Baked Donuts. Candace asked if I could whip up something for her blog, and I think I went a lovely healthy-ish route with these Baked Banana Donuts!

Baked Banana Donuts

Baked Banana Donuts

Though you can always use white sugar, white flour, and vegetable oil, I believe in the power of whole wheat flour, coconut sugar, and a combination of coconut oil and unsweetened apple sauce as well! Frankly…these donuts kick ass! They are akin to little portable banana breads, with a nice chewy texture without being overly sweet. The added sugar doesn’t do the talking here, it’s the bananas.

Head over to Yoga By Candace to check out the full recipe for Baked Banana Donuts!

Baked Banana Donuts

Baked Banana Donuts

A Lovely March Update!

Well, hello, hello, fellow Satiation Seekers!

I always like to do a mini-update when I haven’t posted a recipe for a while, though those of you that follow me on social media know that I’ve been anything but idle!

Right now:

1.) I am starting a volunteer role with Holy Apostles Soup Kitchen, located in Chelsea in Manhattan, to promote and raise funds for their 6th Annual #FarmToTray Event on May 17th! Being able to use my social media presence to promote such a worthy cause makes me feel overjoyed, and in addition to this, I hope that I can continue to use my that presence to promote other worthwhile causes in the future. It’s a true honor to be on their Media Committee. Be sure you’re following me on Instagram – @seeksatiation – for content regarding that in the next few weeks!

2.) As always, I’m making recipes for Yoga By Candace. I always find joy and growth writing for other audiences that aren’t my own, and I love how she challenges me to think outside of the box a bit. “Can you make healthy donuts?” Girl, let me know you what I can do. Ha! 😂 Continue to visit her site and check out some of my recipes there!

FYI: I made a really tasty Ground Beef & Kale Stew for her a few weeks ago, perfect for a late winter snowy day!

3.) On Instagram, you can see I’ve been checking out a lot of new spots over the course of the winter – from biang biang inside of comforting Taiwanese Beef Soup to damn delicious biscuits and butters courtesy of The Bronx Public and my good friend Em, I continue to support all of the wonderful culinary folks doing their damn thing in this wonderful city of ours.

So I’ll see y’all soon! I’m going to have some time to craft some Seek Satiation-specific recipes in the end of March, so keep those eyes peeled!

Peace, loves.

– Allison