Thanks to Banza, another favorite recipe from my college days is rediscovered! This is one of the first recipe's that I mastered senior year of college when we were finally out of a dorm, had our own kitchen, and actually spent some time in it! With my Barefoot Contessa books in tow, this recipe (adapted from her recipe) ended up on the dinner circuit one week and never left! I probably made this recipe once a week, but since then had kissed it goodbye for obvious reasons. Wes and I now have taken back up the tradition of making this fairly often, and having it in the fridge all week to enjoy. It is the perfect spring and summer pasta - enjoyed both warm and cold for leftovers! It is fresh and lemony and just delicious. OH, and also - we leave for ITALY tomorrow!!!! So I wanted to squeeze in one last recipe before we left, and this seemed perfectly appropriate seeing as we are headed to the land of pasta and lemons. See you in a week!
Here we are, my first post on a re-made & re-photographed recipe! I honestly feel like it has been maybe a week since I last posted... well the dates don't lie and it has been a month! A testament to how crazy and non-stop life has been recently. This is one of my favorite soups/stews that I honestly don't make enough of during the colder months, so I figured I would whip it up one more time before we are in full-blown spring and summer. It's also been helpful with how insanely busy Wes and I have been to have at least two lunches and two dinners taken care of for the week! Cleanup is also minimal, which is always a bonus. With all of the basil and baby spinach, it really does feel like a fresh yet hearty meal, perfect for transitioning into spring!
I always seem to recharge and reset over my birthday, rather than the traditional new years resolution. There's something about New Year's that seems impersonal and rushed to me, where a late February birthday seems to give me enough cushion to really evaluate what my goals are for the year, and then get started on them. Then again, I was born two weeks late and I am one of those creative types, so I guess its not shocking that I need that extra time to come around to those pesky resolutions ;) Yikes. And here we are at the end of March.... at least I'm honest!
This really has nothing to do with sweet potato's, which I do hope to eat a lot more of this year, but more honestly to do with the direction of this little corner of the web. I have spent a lot of time traveling recently to visit people that I love, meeting some new people, and challenging myself personally and professionally, and one of the things that I did in those travels was re-link every single blog post that was no longer working from my old domain name (which was so long overdue and I apologize for that)!
JUST when I thought everything I've done here was irrelevant, or that it wasn't going anywhere... I was forced to look at some of my first blog posts. OMG. Amateur hour. But you have to start somewhere, right? How far I have come creatively, personally, and just about in every way was such an eye opener, and SUCH a heart-warming and encouraging thing. I have grown so much in all of my crafts - cooking, blogging, photography, and last but certainly not least, in my professional design career. I've always been passionate about lifestyle more than anything, and seeing both facets of my life grow so much, and having something concrete to see the growth with such solid evidence, was wonderful.
So, where do I plan to go? I have always been so worried about doing exactly what everyone else is doing with blogging... not wanting to be just another blogger doing the typical blogger posts. I also get so annoyed when I see a post that isn't authentic, and not representative of what your current state actually is. We don't all live in our dream house, most don't have their dream job, and some not even the right field yet, and that is OK! I now realize every other 20 and 30 something wants to figure out how to make the most of exactly where they are - bad finishes in their rented apartment and all!
I chose Cassie Daily as the name of this blog, because I wanted to represent an honest glimpse into my daily life, not that I am going to post daily. Im never going to post a breakfast from 5 weeks ago and pretend it was this morning when I'm actually on vacation and posting a picture just for "likes". It just isn't my style. And I don't want to overly glamorize my life, because my Tuesday is just a Tuesday, like everyone else, and I put my pants on in the morning the same way everyone else does.
So, where to go from here?! I have a few exciting new things up my sleeves, which I hate to say that I am going to wait to reveal for a few more weeks... but for now, on top of my new recipe posts, I really want to re-make, re-photograph, and re-post a lot of the first recipes that just aren't getting the glory that they deserve. I am planning to do an "every other" format, new post, old post recreated. I'm excited!
We are about to get a bit more well-rounded in all the best ways, and I can't thank any of you who regularly read this blog (it might be just my mom and I) enough for following along. I get so much joy out of this passion of mine and I am so happy to share it with you all.
At long last! The recipe is up just as we are polishing off ALL of the leftovers :) Funny story about leftovers... apparently I've been completely spoiling Wes, because when I told him that this was what was for dinner the second night in a row, he actually couldn't believe it, and the look on his face was pure confusion. "Haven't you ever had leftovers?" Just not recently, I guess! The beauty about this recipe, and probably all lasagna like recipes, is you can heat and reheat, and its like you just made it fresh, if not better! Definitely adding this to the rotation! I hope you enjoy!
Maybe the Steelers won't be playing this year, but that certainly won't stop me from enjoying arguably the best part of the Superbowl, and every football Sunday, the SNACKS! These crispy baked sweet potato fries are the perfect no-guilt treat that you can enjoy from the comfort of your own couch, and will most definitely be what I will making come Sunday afternoon! The method to these is what makes them crispy & delicious, so is worth reading and following - especially the 1 hour soak time!
We did it! We made it to Wednesday! Congrats to you all (and patting myself on the back). The weather here in DC has been so incredibly nasty for so long, but today we have sunny and 60 degrees! During this mid 40's and rainy weather, I always find myself wanting to stay in and have a junk food party. After a weekend of just that, we are looking forward to getting back on track here in the Mabee household! This is one of my favorite lunch salads that keeps me full until dinner, and is as healthy as it is satisfying! I like to make the dressing, and toss together with the chickpeas, then divide into my lunch containers. Then, I add a handful of the arugula, the feta cheese, and the avocado in a zip lock bag with the air sucked out of it. Then, when it is lunch time the next day, or even three days later, all you have to do is empty the avocado in to the bowl and shake it all together to combine. Simple! If I am eating this on the spot, I still follow the same basic method, where I toss together the dressing, chickpeas, and arugula, but then top the salad with the avocado and feta, just for presentation purposes. Trust me, you will LOVE this salad!
During insanely hectic weeks like this one has shaped up to be, I am so glad to have something warm, delicious, and easy to simply reheat to look forward to when I get home! I made this soup on Sunday, which really only took about an hour, and it has saved me a few late nights already this week. I am already counting down the minutes until dinner time tonight, cause I know exactly what I will be having! As soup weather carries on (excuse that today is another mid 50's day in DC!!!), this is a perfect meal to make for an easy group entertaining dinner, or to pack away as lunches or dinners for the week!
Ever since Banza Chickpea Pasta came on the map, I have had this recipe of Ina's on my mind to make literally as soon as possible. I cant even describe how cheesy and delicious it is, and it is, and was, hands down my absolute favorite pasta dish pre-allergy life. The crispy noodles on top layer are just as delicious as the creamy noodles on the bottom layer, and the combination of cheeses is sheer perfection. I decided this was going to be the perfect dinner for Wes and I for New Years Eve, since pasta has been something we thought we had kissed goodbye years ago. Our only changes are to swap goat cheese for the gorgonzola (neither of us are big fans), and we upped the basil). It did not dissapoint in the least, and we have been enjoying the leftovers just as much as the night of.
You, of course, can use real penne for this, but I promise (especially with those New Years resolutions staring us in the face), you will not notice the difference! I was crossing my fingers that the pasta would hold up to both boiling and baking (you never know with gluten free products), but it worked perfectly the night of, and for every leftover serving. We both had nothing but good things to say, so give it a try!! And also get excited for many more recipes of my favorite pastas... now chickpea style!
I am finally getting around to some last minute holiday, New Years, and a few 'Thank You' gifts, and these are absolutely perfect for any cocktail lover in your life! They come together in 30 minutes, and last for up to three months in the fridge.
I always love a homemade gift, and when it crosses over to something you can enjoy with a meal or with friends, I am sold! These are easy, fun, cute, and also fun to enjoy with the lucky recipient!
Enjoy this delicious and satisfying soup that is perfect for not only this quick detox period in between the holidays, but also a little comfort in this inevitable busy season at work! I know we are feeling it here, and between the late nights in the office, holiday parties, and all of the travel, it is SO nice to have something in the fridge, ready for the microwave for lunch in the office, or that rare night home.
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