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Creamy Lemon Chickpea Asparagus Pasta

March 27, 2021 Colleen Stem
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When asparagus is in season, do you also find yourself buying pounds and pounds of it and eating it with everything? Well that is me and I think I do it because one, I only eat asparagus when it is in season which is now and only for a little while so I eat it when I can. And two, there is not a whole heck of a lot in season right now so asparagus it is until other stuff starts growing. Oh and three. I really freaking love it so you know, theres that.

This is just a quick pasta dinner situation that involves the fine spring time asparagus. Nothing fussy, takes all of 15 minutes to make and fills you up all happy like. Its creamy from sunflower butter, lemony from lemon, and full of protein from the chickpeas because we all love chickpeas. All of it is tossed together and tastes fantastic in your mouth like all food going Ito your mouth should.

Now to the pasta.

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The stuff. Asparagus, chickpeas, angle hair pasta, sunflower butter, a couple cloves garlic, a lemon, soy sauce, and black pepper.

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Grab asparagus and cut of the woody ends then cut the stalks into smaller pieces.

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Place the cut ap asparagus onto a sheet pan along with the chickpeas. You can toss with a little oil if you want.. I didn’t.

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Cook up pasta. You know what to do.

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Then mince up the garlic and zest the lemon .

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Once pasta is cooked (air on the side of al dente) strain the pasta but reserve about 1 1/2 cups of the starchy liquid.

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Once asparagus ans chickpeas are cooked, remove from oven.

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Once the pasta is out of pot, make the sauce. Add garlic and a teaspoon of oil to pot along with a splash or water. Cook for a few minutes until it get fragrant then add in the sunflower seed butter, soy and about a 1/4 cup pasta water. Mix around until it forms a paste then add in another 1/2 cup of pasta water to thin it out.

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Add in the cooked pastas and toss until evenly coasted with the sauce.

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Then dump pasta into a big bowl. Dump the cooked asparagus and chickpeas into the pasta and toss around.

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And all is left is for you to grab a couple bowls and pile it in and eat.

Simple.

-C


creamy Lemon Chickpea asparagus Pasta

serves 2-3 people

  • 1/2 pound long noodle pasta (I used angle hair)

  • 1/4 cup sunflower butter or tahini

  • 1 1/2 cups cooked chickpeas (drained from liquid)

  • 3/4 pound of asparagus

  • 1 lemon

  • 2 gloves garlic

  • 1- 1 1/2 cups water (use water from pasta)

  • 1 tablespoon soy sauce

  • 1 tablespoon olive oil

  • black pepper

Preheat oven to 425

Grab asparagus and remove any woody ends of the stalks. Cut the stalks into smaller pieces anut 1- 1 1/2 inches long. Place on a baking sheet along with the drained chick peas. If you want, toss around in a teaspoon or so of olive oil. I did not and did not miss it. Place baking sheet into hot oven. Bake for about 15-20 minutes or until the asparagus is cooked to your liking. The chick peas are done when the asparagus is done.

While the asparagus and chickpeas are roasting, make pasta. Boil water and cook the pasta for the amount of time the it takes (check package). Once cooked, stain pasta from pot but reserve about 1 1/2 cups of the starchy water.

And mince up the garlic and zest the lemon.

In the now empty pot add in a teaspoon of oil, a splash of water, and the mince garlic. Cook on medium heat for a couple minutes just to soften the garlic up. Turn the heat off then add in the sunflower butter or tahini, the soy, the juice of the lemon and about 1/2 cup of the starchy pasta water. Mix until completely incorporated and pasty. Add in another 1/2 cup of the pasta water to thin it out.

Add pasta to the sauce and toss until completely coated then dump it all into a big bowl. IF the sauce if to thick to toss with pasta, add in a little bit more starchy water to lose it up. Grab the roasted asparagus and chickpeas and toss them into pasta along with a teaspoon or so of the lemon zest. Top with freshly ground black pepper.

Now Eat.

Can be serves hot, room temperature, or cold.

In Pasta, Vegan, Vegetables, beans Tags Creamy Lemon Chickpea Asparagus Pasta, pasta, chick peas, asparagus, dinner, vegan, protein, lemon, spring, food
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Sunday Happy

March 21, 2021 Colleen Stem
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It’s SPRING guys! And for like the first time in my memory, the last day of winter was wintery and the first day of spring was springy! Why does that seem like such an achievement? Weather acting according to season. Weird.

Another week gone and gone. I don’t know about you but time is moving in whole new weird way. The days feels super short but add two days together and they last forever The week, it blew by but seems like forever ago. I think daylight saving got to me more then usually with it getting darker out longer in the am and lighter out at night. Also Spring and with spring my dreams get all crazy and have put me in some weird head spaces. And then I think back to a year ago and wow. Wow wow. What the heck was that?

Anyway, I have been busy being busy doing the stuff. Taxes, throwing pots, walking Mom. Haha (but really, she needs to walk a lot after her hip surgery). Mid week on my morning run, because I am just so fast (not really) I slipped on some mud covered ice and fell really hard. But I was ok so kept on running. And then I did it again and again, I was fine (a little less so) but kind of fucked up my finger. I don’t think it is broken anymore but it is twice the size it should be, black and blue all over, and just really uncomfortable. So you know, it has been a pain in the ass to deal with. Other then that, we have been trying to get outside as much as possible because the weather and that is what makes us happy.

Today I am spending the day at the studio glazing pots. The mr offered to come help and I am so very happy for it. I have SOOOO much to glaze so we will be there for a good part of the day. But when we get home I fully plan on taking off my shoes and sitting on the front porch with my book and a cup of coffee and taking in the weather. I might even dig around a little in the dirt! It’s that time again. Got to get the dirt ready for the seeds!

Internet from the week.

-Tax Day for individuals extended to May 17.YAY!

-Mental Health Pros Explain Why Socializing Makes You Tired. I makes me soooo soooo tired. And not just now, always has. That is why I am not social. HA!

-I completely agree with this. Why Water Is the Most Important Ingredient in Your Kitchen

-'Revenge Travel' Will Be All The Rage Over The Next Few Years. I can’t wait to travel too but I don’t want to deal with other people traveling around too. At least it seems people want to travel to warm places. I’ll just head to Alaska!

-What Were Cupcakes Like in the 1700s?. I have never thought about it until now.

-So we are allowed to make new pasta shapes?. This New Pasta Shape from The Sporkful’s Dan Pashman Took 3 Years to Make

-Would you live in a all glass house like this one?

-A NASA astronaut’s advice for space travel: Bring a credit card. Sound advice.

-Waldeinsamkeit. Germany’s cherished forest tradition. This is my life goal. Escape to the woods!

Pictures from the week.

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In sunday happy Tags Sunday Happy, internet links, everyday life, spring, vt, pictures
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Watermelon Radish Orange and Pistachios Salad

March 20, 2021 Colleen Stem
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Have you ever seen a radish as pretty as a watermelon radish?

Is it weird that I got, what’s the word… giddy at the sight of watermelon radishes at my last farm share pick up? I legit did a little jig, yelled out to the farmers that I loved them and that that farm share pick up was the best on ever!

My farmers love me, but I am pretty sure they think I am crazy. (Maybe just a little bit)

Anyways I got me some of these super beauty radishes and have been munching away on them all week. Then I made this salad because sweet and juicy oranges and creamy pistachios go so well with peppery radishes. I added in some red onion for a little more bite and flavor, gave it a simple dressing of salt, pepper, and vinegar, and ate it all up. A big bowl of color and flavors. A bowl of happiness.

Now to the salad!

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The stuff. A couple watermelon radishes, oranges (I used a navel and and blood orange) a small red onion, a handful of pistachios, red wine vinegar, and salt and pepper.

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First slice up the radishes and onion very thinly. Use a mandolin if you have one.

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Toss the radish and onion into a big bowl along with the vinegar and a pinch of slat.

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Now cut peels from oranges and then cut oranges very thinly as well.

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Add the oranges to the bowl with the radishes and onion.

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Rough chop the pistachios.

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Toast them into the salad. And then top with pepper.

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Prettiest salad ever.

-C


Watermelon Radish Orange and Pistachios Salad

  • 2 medium sized watermelon radishes

  • 2 small oranges (navel or blood)

  • 1 small red onion

  • a handful of unshelled pistachios

  • 1 1/2 tablespoons red wine vinegar

  • salt and pepper

Start by slicing the rashishes and onion pretty thin. (use a mandolin if you have one) then place into a big shallow bowl. Sprinkle with a pinch of salt and drizzle in the vinegar. Toss around

Grab oranges and cut away peels. Then cut the whole oranges as thinly as you can (You can see the segments who or cut into smaller pieces) then place into bowl with the radishes and onions. Toss around.

Grab pistachios and give the na little rough chop then toss them into the salad. Add a little black pepper to taste then give the whole salad a little toss.

Eat.

In fruit, Nuts, Raw, quick and easy, salad, Vegan Tags Watermelon Radish Orange and Pistachios Salad, salad, vegan, plant based, spring, citrus, healthy, fruit, vegetable, nuts, color
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Sweet Pea Snack Cake with Strawberry Glaze

May 9, 2020 Colleen Stem
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It started a few nights ago when I was eating my after dinner dessert snack. A big bowl of fresh strawberries. But there was something missing. I wanted a little something else to add to my dessert so I opened the freezer to see if there was any frozen bananas. What caught my eye was the bag of peas. And it just seemed right so I poured some into a bowl, dumped hot water on them to thaw, and mixed them into the bowl with the strawberries. Now I got to tell you, it was one of the most satisfying delicious desserts I have had in a long time. Think about it. Peas are sweet and creamy and strawberries are sweet and tart. The combination might seem a little strange but haven’t we learned by now that I am always right about flavors? HAHA. But really. It’s one of my new favorite snacks.

Now how to share my newfound love of peas and strawberries? Well cake of course. I figured people are less hesitant to try new flavor combinations when in cake form because everyone wants cake. And I was right. Plus it is a real looker if I do say so myself. Bright green cake with bright red strawberry glaze. A spring time snack with the spring time feels. Everything about this cake is right on point with all the things. And it is super fast and easy to make to boot because it’s all thrown together in a blender.

You really can’t go wrong here friends. And if you happened to be needing a little something something to snack on with your mama this weekend, well I think you just found the perfect snack.

Now to the cake!

The stuff. Peas,strawberrie jam of perceives (I had just made it so it is still warm) Flour, sugar and powdered sugar, baking soda and powder, salt, oil, and vinegar.

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Super easy here. Place peas into blender and blend until smooth. Add oil and sugar and blend until incorporated. Then add in all the dry. Before you blend, take a spoon or spatula and hand mix it a little. Add in a cup of water and vinegar then pulse until incorporated. Don’t over blend it or else it will be tough.

Pour batter into a well greased pan and pop into a hot oven. Bake.

Afer about 25 minuts, check for doneness. When the fork or tester comes out clean, it is done!

Pop cake out and let cool on a wire rack.

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And glaze. Warm up the jam in the microwave on on stove until loose then mix jam with powdered sugar.

When the cake has cooled, grab a fork and stab holes all over so when you pour glaze on it will kind of seep into said holes.

Pop cake back into pan (or don’t if you dont want too) and pour glaze all over top.

A dusting of powdered sugar for looks and done and done. Cut into squares, pop a piece on a plate, and snack away.

-C


Sweet Pea Snack Cake with Strawberry Glaze

makes a 9x9 cake

  • 2 cups all purpose flour

  • 3/4 cup white sugar

  • 1 1/3 cups sweet peas (fresh or frozen and thawed)

  • 1 cup water

  • 1/3 cup oil

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 tablespoon vinegar

  • 1 cup powdered sugar

  • 3 tablespoon strawberries jam or preserves

Preheat oven to 350

Place peas into blender ans blend until smooth. Add in oil and sugar and blend until incorporated. Next add in baking soda and powder and then flour on top. Grab a spoon or spatula and mix a little to give the batter a head start then add int he water and vinegar. Pulse in blender for a few seconds, scrap sides, then pulse again until it just become a cohesive batter. Don’t oven blend it or that cake will be tough.

Pour batter into a well greased 9x9 baking tin and place into hot oven. Bake for about 25 minutes or until golden brown and a tester comes out clean. When it is done, pop out of oven and pop cake out of tin to cool on a wire rack.

Once cake is cooled, place back into baking pan. Mix together the powdered sugar and jam then either microwave it or heat on stove for 30ish seconds until warmed and pourable. Grab a fork and stab holes all over top of cake then pour glaze all over.

Sprinkle some more powdered sugar on top for looks, but other then that, it’s now time to eat.

Cake that is not eaten is best keep at room temperature for 2-3 days. Can be frozen too.

In cake, Dairy Free, desserts, fruit, quick and easy, Sweets, Vegan, Vegetables Tags Sweet Pea Snack Cake With Strawberry Glaze, cake, vegan, dairy free, plant based, peas, dessert, snack cake, homemade, mothers day, spring, blender cake, easy, fast, green cake
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Beans and Greens on Toast

March 21, 2020 Colleen Stem
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It was a toss up this week. Share this recipe or share home remedies for flatulence!!!! Mah haha! (But honestly, should I share some home remedies for bloating and the toots?)

Ok, so we all know what is going on in the world at the moment and jeezm fuck. I’ll leave it at that.

Word on the streets (or in the news) is that everyone and their mom went out the past few weeks and stock piled a shit ton of food, especially beans. And you know what, that’s cool because beans are amazing and sometimes the silver lining behind bad shit is that you discover something magical. Like beans.

But there is also the issue of all the food people stocked up on in a slight frenzy and might not have had exact intentions for it. Maybe some greens? Did you buy greens? Are they, right now, sitting in your fridge, maybe a little sad, getting neglected because you have been binge eating up the rest of the girl scout cookies like what?

Well maybe this is a good time to use those greens before they go completely bad and you end up tossing them. Even though shit is mad crazy right now, we need to get perspective, especially on food. Waste is preventable. You don’t need to be that person. If you bought it, you for sure better be eating it.

But let me be clear. This is not just a recipe to use up greens and beans because you have to. No no no. These beans and greens are so freaking delicious. It is spring after all and greens are so bountiful and amazing right now. All I want to do is stuff handfuls of the tender green things into my mouth. After months of roots on top of roots, I could gladly eat nothing but greens for the next month. (Until all the other spring veggies start growing!)

This dish is quick and easy and tasty as AF. You can use any type of bean that you have, pretty much any greens you have, and any bread you have. As for the tahini sauce that gets drizzled on top, if you don’t have tahini, you can make it with another nut butter or just use some other dressing situation. It really is that simple and adaptable. And delicious and nutritious. All the boxes are checked!✔️

Now to the beans and greens on toast!

The stuff. Beans, greens. bread, tahini, an onion, a lemon, a little garlic powder, salt and pepper, and olive oil.

Chop onion.

Onions into a skillet with a touch of oil. Cook until soft.

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Once onions are soft, toss in the beans! Keep on heat and cook for a few minutes.

And lastly the greens. Right on in, just mix then around and let them wilt down to your preferable wiltedness.

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Tahini sauce. All you do is mix the thin with lemon, garlic, a little pinch of salt and pepper, and water until it is creamy.

Lastly, toast the bread. I used a skillet but use the toaster or oven. Whatever you want to do.

And that is it. Toast on plate, pile on the beans and greens and get that tahini sauce drizzled also over!

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Now eat. And revel in the greatness of all the good that is now in your mouth!

Stay safe and healthy and aware!

-C


Beans and Greens on Toast

Serves 1

  • 2 cups cooked or canned beans (I used navy but any bean will work)

  • 2-3 large handfuls of greens (I used a mixture of spinach, kale, and chard, but again, any green will do, even romaine or spring mix)

  • 1 small onion

  • 2 pieces of bread

  • a lemon (you can sub a tablespoon vinegar if you don’t have a lemon)

  • a tablespoon or so water

  • a clove of garlic minced or a pinch of garlic powder

  • olive oil

  • salt and pepper

First dice up the onion and toss into a medium sized skillet with a drizzle of olive oil and a pinch of salt. Place on medium heat and cook until soft which should take about 5-6 minutes. Once cooked, add in the beans and stir around.

Let those hang out for a few minutes and start the toast. I think you can figure out how to make toast so I will let you do that. Also make the tahini sauce. Mix the tahini, the juice of the lemon, garlic, and a pinch of salt and pepper together until completely incorporated. Drizzle in enough water to thin it out to a drizzle-able consistency.

After beans and onions have had the past few minutes to warm and cook, toss in all the greens and a splash of water. Cook for another minutes to 2 or until greens have wilted.

Grab a plate, place toast on plate, pile the beans and greens on toast then drizzle all the tahini sauce on top. Season with salt and pepper if needed.

Smile and then eat.

In beans, bread, dinner, Vegan, Vegetables Tags beans, greens, toast, no waste, vegan, food, healthy, dried beans, canned beans, white beans, pulses, gluten free, protein, plant based, healthy dinner, quick and easy, spring, greens about to go bad, fresh greens, food recipes, dairy free
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