February 2, 2011

Well, I’m pretty sure you have all heard about the blizzard that has taken over the Midwest and Northern states!

It didn’t get bad until late morning on Tuesday, which caused them to cancel classes on Tuesday and Wednesday.

I have really enjoyed the opportunity to get ahead with my school work, however, a woman needs a break from a study-packed day!!  🙂  I have been given the great opportunity to cook and bake!  I chose to make on of my absolute favorite meals last night.  I found it from, and have made it several times.  ALWAYS a win.  🙂

White Bean and Broccoli Pasta Toss

8 oz. whole wheat shells

1 bunch of broccoli, cut into small pieces

1 1/2 cups of vegetable broth

1 Tbsp all-purpose flour

1 Tbsp of olive oil

4 cloves of garlic, minced

1 can of navy beans, rinsed and drained

2 Tbsp red wine vinegar

1/4 tsp salt

1/4 tsp pepper


2 slices whole wheat bread, crusts trimmed

1 Tbsp olive oil

1/8 tsp salt

1/8 tsp garlic powder


Tear the bread into pieces and pulse in a food processor until you have small crumbs.  In a small bowl, toss the crumbs with olive oil, salt, and garlic powder.  Place the crumbs in a skillet over medium heat and stir until browned to your liking.  (I like them dark and crispy, so I usually cook them for 5-8 minutes.)  Remove from heat and set breadcrumbs aside.

Meanwhile, bring a large pot of water to boil.  Add the whole wheat shells and cook as directed, adding the broccoli in the last 2 minutes.  Drain the pasta and broccoli.

Whisk the broth and flour in a small bowl until smooth.  I did not have any vegetable broth, so instead I dissolved a vegetable bouillon cube in 2 cups of water, as directed, and just added a little more flour, about 1/3 Tbsp.  Heat the oil in the pot over medium-high heat.  Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds.  Add the broth and flour mixture, stirring constantly until it thickens, about 3 to 4 minutes.  Stir in the beans, vinegar, salt, and pepper, followed by the pasta and broccoli.  Cook and stir until the pasta is thoroughly coated, about 1 minute.

Remove from heat, serve yourself a bowl and top with breadcrumbs.

My mouth was watering at the smell of garlic at this point.  It was so delicious and I actually had it for lunch today as well!  It is great re-heated!


Today, day 2 of being snowed-in, I decided that some baking should be taking place in my kitchen.  🙂

Chewy Peanut Butter Bars

1/2 cup Earth Balance butter, sliced

1/2 cup creamy peanut butter

1-1/2 cups sugar

1 cup all-purpose flour

2 Tbsp milled flaxseed, whisked with 6 Tbsp of warm water

1 tsp vanilla extract

Preheat the oven to 350 degrees and grease a 13 in. x 9 in. x 2 in. baking pan.

Melt the butter and peanut butter in a medium-sized pot over medium-low heat and stir until smooth.  Remove the pot from the head and gradually stir in the sugar and flour.  Mix ell.  Stir in the flaxseed mix and vanilla.  I am using flaxseed in this recipe in place of 2 eggs.  Spread into your greased pan and bake for 28 minutes or until lightly browned.

Cool on a wire wrack before cutting into bars.

(It was still bubbling when I took this picture!)

Mmmm…amazingly delicious.  Just the right consistency of creamy vs. chewy.  🙂

Stay tuned for more delightful “snowy day” treats!


3 Responses to “Snowed-in!!”

  1. gmomj said

    pretty pictures of the snow.

  2. Amber Shea @Almost Vegan said

    Mmm…white bean and broccoli pasta with peanut butter bars…perfect meal!

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