pasta with chopping-board pistachio pesto

You guys! I am so excited about this post, not only because of this amazing pasta, but I also have probably my favorite giveaway ever on this blog for ya. Yes!

My sweet food blogging friend, Colleen from Souffle Bombay (who gave you these last summer!), was thinking about just what it was that made her fall in love with cooking. I agreed with her that cookbooks were a huge influence on me, especially when I was first learning to cook. I still absolutely love cookbooks and just get giddy every time I open a new one. Even though there are so many new, gorgeous cookbooks coming out all the time (I'm especially excited for this and this coming out this fall!) there is also something so special about going back to the first cookbooks that really impacted your cooking.

For me, one of those is The Splendid Table's How to Eat Supper. My dad gave me this when I was in college. I LOVE this cookbook. It's just full of food you want to eat! It has rustic, comforting recipes with a bit of a twist, which is exactly how I like to cook. 

One of my favorite recipes from this book is this pasta. The pesto/sauce is all chopped together on a cutting board, blending the flavors in a unique way. You can have this dish on your table in 20 minutes, no problem, and it is SO good.

Pasta with Chopping-Board Pistachio Pesto (from The Splendid Table's How to Eat Supper)

serves 4-6

you'll need:

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 garlic cloves

1 cup chopped fresh chives

4 packed tablespoons of fresh basil

4 tablespoons chopped red onion, divided

1/3 cup shelled salted pistachios

3 tablespoons olive oil, divided

1 lb. thin spaghetti

1 cup grated asiago cheese

Bring a large pot of water to a boil. Salt well, then add the pasta and cook according to the package directions, reserving 1 cup of pasta water before draining.

To make the pesto, pile the salt and pepper on a chopping board. Crush the garlic cloves into it with the side of your knife, then chop. Add the chives, 2 tablespoons onion, and basil and chop until fine. Add the pistachios and chop. Add 2 tablespoons olive oil directly on top and mix together. Taste for seasoning and add salt and pepper as necessary.

Once you have drained the pasta, add 1 tablespoon of olive oil to the empty pasta pot over medium-low heat. Saute the remaining 2 tablespoons of onion for just a minute. Stir in the pesto to warm it for a few seconds, then add about 1/3 cup pasta water to stretch the sauce. Remove from heat.

Add the drained pasta and cheese to the pot and toss so that the pesto is incorporated. Add additional pasta water as necessary. Taste for seasoning, then serve!

Check out the other wonderful bloggers celebrating their favorite cookbooks!

Pecan Encrusted Chicken with a Creamy Dijon Sauce - Souffle Bombay

Tomato Jam – Healthy. Delicious.

Roasted Salmon with Peanut Sauce - Tiny Farmhouse

Lemon Basil Chicken Thighs - Mind Over Batter

Pesto Pasta and Peas with Grilled Shrimp - The Suburban Soapbox

Homemade Spinach and Cheese Ravioli - Food Lust People Love

Spaghetti Parmesan - Food Ramblings

Classic Yellow Cake with Chocolate Frosting – Urban Bakes

Cookie Dough Fudge Brownies – Sugar Dish Me

Plum and Pluot Galette - Fork Vs Spoon

Peanut Butter Squares - Kelly Bakes

Simple Apple Crisp – Real: The Kitchen and Beyond

Raspberry Swirl Pound Cake – The Redhead Baker

Beirut Tahini Swirls – Pastry Chef Online

Buttermilk Cheddar Biscuits- In the Loop

Oat-chata – Healthy Slow Cooking

*****

Now about that giveaway...

I am super excited for this giveaway for y'all because both prizes are chock full of my two favorite things - cookware and cookbooks! And, there are two wonderful prizes! Check them out, then simply enter by using the Rafflecopter below. Good luck! :)

 a Rafflecopter giveaway

Also! Now through September 1st, Calphalon is celebrating couples!  From the first meal they create together in their new home to the meal they share on their 25th anniversary, couple cook up memories! The cookware they choose serves as the foundation for which these “Couples Cooking” memories are made.

Calphalon wants to recognize these #CouplesCooking moments by asking couples to share pictures of the meals they cook together for a chance to win $1,000 in Calphalon cookware!

Calphalon is inviting couples to post photos of the meals they prepare with their significant other on Calphalon’s Facebook page. To enter, couples will be asked to share why the dish is unique or special to them and use the hashtag #CouplesCooking.

Follow the #CookbooksandCalphalon fun on social media for great recipes, tips and more and good luck in BOTH giveaways!

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sriracha lime salmon

Love her (me!) or hate her, Gwynnie has got to be your BFF when the new year rolls around and you kick it into high clean-eating gear. Gal's got some seriously great recipes (evidence) that are also healthy and simple. What's not to love?

This salmon is too delicious. It's got a perfect balance of flavors and couldn't be easier to throw together. Paired with the best brussels sprouts ever, this is pretty much all I want to eat from now on.

P.S. I've blogged a few recipes from It's All Goodbut that doesn't begin to scratch the surface on how much I've made and LOVED from it. So, I want to give you guys one! I promise you, the recipes in here are awesome and are perfect for starting the new year off right. All you have to do is like Little Kitchie on Facebook, then leave me a comment letting me know you did (or that you already do, which if so, thanks!). You can also follow on Twitter or Pinterest  for extra entries, just comment and let me know. I'll choose a winner at random next Friday, January 31. Good luck! xo

Sriracha Lime Salmon (slightly adapted from It's All Good. Actually the only difference here is not making my own sriracha because sanity.)
serves 2

you'll need:
zest of 1/2 a lime
1 1/2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons sriracha
1 tablespoon maple syrup
kosher salt
2 pieces of salmon (mine were about 6 oz. each)
2 tablespoons chopped cilantro

Preheat oven to 425 degrees F.

Whisk together the lime zest, juice, sriracha, maple syrup, and a pinch of salt. Line a baking sheet with parchment paper or foil, place salmon on top, and pour the mixture over it.

Roast salmon for 12-15 minutes. Serve sprinkled with cilantro. Enjoy!

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bbq turkey meatballs

Oh, how I love this meal. When my dear friend Cara (who is expecting a baby girl in just a couple weeks!) gave me The Pioneer Woman cookbook years ago, she wrote a note in there that I had to try the meatballs. With so many amazing recipes in the book, I knew this one had to be really good if she'd singled it out. And she was. so. right. These are pure comfort food, and who doesn't love that? I lightened them up a bit by using turkey, but we've made them with beef several times as well and it's fantastic. As would, I imagine, anything be that's covered in this spicy, tangy, addictive sauce.

BBQ Turkey Meatballs (adapted from The Pioneer Woman Cooks)
serves 3-4

you'll need:
3/4 lbs. ground turkey
1/3 cup quick oats
1/2 cup milk (I used skim)
1/3 cup minced onion
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1/4 cup all-purpose flour
1/2 cup ketchup
1 tablespoon sugar
1 1/2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
couple dashes of Tabasco (or more or less if you'd like!)

In a bowl, combine the turkey, oats, milk, 1 tablespoon onion, salt, and black pepper. Stir with a fork to combine everything together. Roll the mixture into tablespoon-size balls and refrigerate for 30 to 45 minutes to firm.

Preheat oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, shaking off the excess. Brown the meatballs until lightly browned on all sides (You may have to do this in batches, depending on the size of your skillet). As they brown, place them into a baking dish.

In a medium bowl, stir together ketchup, sugar, vinegar, Worcestershire, the remaining onion, and Tabasco. Drizzle the sauce evenly on the meatballs in the baking dish.

Bake for 40-45 minutes, or until bubbly and hot. Serve over buttered egg noodles or alongside mashed potatoes. Yum!

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happy friday + links i love

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Happy friday, lovelies! What are your plans for the weekend? We're thrilled to be heading to Georgia today for one of my best friend's weddings. The forecast looks like rain, but we're crossing our fingers for sunny skies and some pool time. Wishing you all the same! Here are some links I love to kick your weekend off.

10 best summer hostess dresses for your next get-together.

I'm late to the party on this, but I adore this video of Blake Lively cooking for Vogue. Don't you want to totally hang out with her?

The best food in America.

I've pre-ordered this book, and I can't wait to read it.

As a lifelong Daria lover, this makes my day.

These pies would be the cutest party favors (and they're less than $1!).

5 tips for scoring on Craigslist.

F. Scott Fitzgerald's list of 22 essential books.

One of my favorite garnishes is pickled red onions; here's how to make them.

The most darling belts - all less than $15 and they ship for free!

And 19 foods Texans can't live without.

Plus, some incredible recipes:

• Chocolate Blueberry Pie from Food Loves Writing
• Chicken Sadeko from Food, Pleasure and Health
• Vegan Samoa Breakfast Bars from Eva Bakes
• Jalapeno Popper Corn Fritters from Closet Cooking
• Pimento BLTs from Bon Appetempt

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happy friday + links i love

Happy Friday, y'all! This has been such a fun week, full of good time with friends, and we're happily continuing it this weekend with a wedding tonight in Austin! (Congrats Camille and Cooper!)

On my mind pretty much constantly right now? Miles and I leave for Paris in two weeks! Miles worked there during college, but I've never been! I'm absolutely over the moon. Tell me, what should we do and where should we eat? I love getting recommendations!

Hope you all have a lovely weekend! Here are some fun links from this week...

10 meals straight from the farmer's market.

This print is hilarious and perfect.

I'll be getting this cookbook in the mail any day now and I can't wait!

I love this cover up for Fourth of July pool time.

Speaking of the Fourth, how cute are these watercolor American flag straws?

These teeny but awesome San Francisco apartments are an inspiration.

This new app was made for lit nerds like me!

Impossibly beautiful Instagram breakfasts made me feel like a slacker as I ate a piece of toast off a paper towel.

Will someone who's crafty make me these? Pretty please?

*Remember! Google Reader is shutting down on Monday. If you subscribe to the site using Google Reader, make sure you either follow by email (which you can do in the sidebar) or follow through Bloglovin' or Feedly so that you keep getting updated with new posts! You can also stay updated by liking Little Kitchie on Facebook or following on Twitter. Okay thanks!

There were some especially fabulous recipes this week! Here are a few I'm dying to try:

• Spiked Arnold Palmer Pops from Southern Souffle
• Lemony Pea Pesto from Love & Lemons
• S'mores Ice Cream Pie from Heather Christo
• Marinated Greek Chicken Tostadas from How Sweet It Is
• Sweet Tea Rice with Peaches and Pecans from The Clean Sheep

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friday! + links i love

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Happy Friday, y'all! This week I officially finished the school year; it feels exciting but a little sad at the same time (I already miss my kiddos!). I am happy to have some free time this summer to focus on some projects that have fallen by the wayside, to travel(!), to meet friends for morning walks, to bake in the middle of the afternoon. We're kicking off this weekend with a kickball tournament fundraiser for my school - should be fun! What are your plans this weekend? Hope you have a great one! Here are some links I loved this week...

I can't get enough of this song from Volume 3.

My sweet friend Averie released her first cookbook this week!

I'm so excited for Before Midnight I can hardly think straight.

You're saying mayonnaise wrong.

What to do with a bag of avocados.

If you're a former lit major nerd like me, you'll love this.

Speaking of books, what are you reading this summer? I'm starting with this.

We're all just former Doritos eaters anyway.

The best summer sandals.

Seven great gluten-free beers for summertime.

Bachelorette superlatives are spot on.

Today is National Donut Day!

Plus, some recipes for a hot summer weekend:

• Spicy Rhubarb Margaritas
• Creamy, Spicy Collard Wraps
• Tomato and Peach Salad with Buttered Bread and Pistachios
• Pink Lemonade Bars
• Grilled Romaine Salad

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gwyneth paltrow's teriyaki chicken

Here's the teriyaki chicken I served with the best brussels sprouts, which kind of made this the best meal.

Looking at the title of this post, you probably either got really excited or did an epic eye roll. I know Gwyneth has a lot of haters. But I'm just not one. This blondie has brought me some awesome meals lately from her new cookbook, It's All Good, which focuses on clean eating and is completely gluten-free. I've tried 4 or 5 recipes from it since my sweet friend Megan gave it to me for my birthday, and every single one has been totally delicious AND totally good for us. Only love for Gwynnie over here.

This is definitely going to be in regular rotation in our home. It is so flavorful (the teriyaki sauce is to die for) and also so simple. You'd never guess in one million years that this fits into an elimination diet, is considered a detox meal, and is super low-fat, because this is the best teriyaki chicken EVER. That's what you call a win-win.

Gwyneth Paltrow's Teriyaki Chicken, slightly adapted from It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great
serves 4

for the sauce, you'll need:
1/3 cup balsamic vinegar
1/3 cup raw honey
1 teaspoon freshly grated ginger
1/4 teaspoon freshly ground black pepper
1 teaspoon barley miso
1 teaspoon mirin
1 tablespoon water

for the chicken, you'll need:
olive oil
1 lb. chicken breasts, cut into small pieces
3 thinly sliced scallions, for garnish
A handful of roughly chopped cilantro, for garnish

Combine the balsamic vinegar, honey, ginger and pepper in a small saucepan. Bring to a boil, then lower to a simmer and cook for 10 minus. Stir in the miso, mirin and water. Take off heat and allow to cool a bit.

Marinate the chicken in half of the sauce for at least 1 hour and up to overnight. Reserve the remaining sauce for serving.

Heat a bit of olive oil in a skillet over medium high heat. Add chicken and cook for 3-4 minutes per side, or until chicken is completely cooked through.

To serve, drizzle remaining sauce over chicken and sprinkle with scallions and cilantro. Enjoy!

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roasted brussels sprouts with creamy mustard vinaigrette

Happy Friday, y'all! First, for the giveaway winner! Congrats Shanna on winning the copy of Vegetable Literacy! I know you'll cook some incredible meals from it. :) Just shoot me an email at mariebmatter@gmail.com and I'll get your prize to you!

Thanks to those who entered! I loved reading about your favorite vegetarian dishes!

Speaking of Vegetable Literacy, here's another fabulous recipe from Ms. Madison. Brussels sprouts are one of my absolute favorite veggies, and this vinaigrette really puts them over the top. This is, hands down, my new favorite way to make brussels sprouts. Yummy, yummy, yummy.

Roasted Brussels Sprouts with Creamy Mustard Vinaigrette (adapted from Vegetable Literacy)
serves 4

you'll need:
1 lb. Brussels sprouts
2 shallots, diced
1 tablespoon olive oil
salt and freshly ground pepper
1 clove garlic, smashed and chopped into a paste
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 shallot, finely diced
5 tablespoons olive oil
2 tablespoons nonfat Greek yogurt

Preheat the oven to 400 degrees F. Halve the Brussels sprouts lengthwise, or quarter them if they are large. Spread the brussels sprouts and shallots in a baking dish and drizzle with olive oil (it's okay if they're not in a single layer). Season with salt and pepper.

Roast 20-25 minutes, tossing half way through. Sprouts should be tender but not mushy, with brown edges.

While the sprouts are roasting, make the vinaigrette: In a bowl, mix garlic, mustard, vinegar and shallot. Let stand for 10 minutes. Whisk in the oil and yogurt until it's completely smooth. Taste for seasoning and add salt and pepper as desired.

Pile the roasted sprouts into a bowl and toss with several tablespoons of the vinaigrette. Now devour.

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spinach fettucine with baked feta, peas and breadcrumbs + Vegetable Literacy giveaway!

Time for another cookbook giveaway! I'm so excited to share this one with y'all. Deborah Madison's new Vegetable Literacy is a total triumph. In it, you'll not only find fabulous recipes for any and every kind of vegetable you can imagine, but she also explains the relationship between vegetables and how that knowledge can lead to perfectly paired flavors in cooking. I have learned SO much already!

Aside from all of the amazing information, there are of course tons of awesome recipes (over 300!). Some I'm looking forward to trying include:

Griddled Artichokes with Tarragon Mayonnaise
Braised Endive with Gorgonzola
Smoky Kale and Potato Cakes
Fragrant Onion Tart
Carrot Almond Cake with Ricotta Cream

I mean seriously, how good do those recipes sound?!

The recipe below is so simple and lovely. In the book, Madison uses ricotta rather than feta, but 1. I had a giant block of feta that needed to be used (that's what happens when you can't stop cooking from the Jerusalem cookbook) and 2. husband is not a huge fan of ricotta. Feta worked beautifully and gave it an excellent tang, but I imagine that ricotta is absolutely divine.

***Now for the giveaway details! I'm thrilled to have an extra copy of Vegetable Literacy to give away to one reader! To enter, simply leave a comment below telling me your favorite vegetarian dish - could be a side, a main course, a salad, an appetizer - whatever! (Feel free to link to recipes if it's something you found or have online.) I'll choose a winner at random next Friday (April 12). Good luck!

Spinach Fettucine with Baked Feta, Peas and Breadcrumbs (adapted from Vegetable Literacy)
serves 2

you'll need:
olive oil
1 cup feta cheese
3 tablespoons panko bread crumbs
1/2 lb. spinach fettucine (or pasta of your choice)
1 tablespoon butter
1/3 cup onion, finely diced
1 1/2 teaspoons fresh rosemary, minced
1 cup peas
1/2 cup water
grated zest of 1 lemon
salt and pepper
2-3 tablespoons grated Parmesan
2 tablespoons toasted pine nuts

Preheat oven to 375 degrees F. Lightly oil a small baking dish with olive oil and swirl to coat. Pack the feta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes, or until the cheese has begun to set and brown on top. Remove from oven and sprinkle bread crumbs over the cheese. Return to oven for 10 minutes, or until the breadcrumbs are browned and crisp. Set aside to cool while you make the rest of the dish.

Bring a pot of water to a boil and salt it generously. Cook pasta according to package directions. Drain and set aside.

While pasta is cooking, heat the butter in a small skillet over medium heat. Add the onions and rosemary and cook until softened, about 3 minutes. Add the peas, water, and lemon zest. Simmer until the peas are bright green and tender, about 3 minutes. Season with salt and pepper to taste.

To serve, toss the pea mixture and the pasta together. Divide the feta between 2 plates. Spoon pasta and peas over the top and sprinkle with grated Parmesan and pine nuts to finish. Enjoy!

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