Self Portrait Challenge - Food & Me 3

"Thank you, God, for Rachael Ray."

That's what my husband said when I served up the fourth or fifth meal from my new Rachael Ray cookbook - Express Lane Meals. This book got me out of a funk with food - I was bored with cooking, while my kids were in a we-only-want-chicken-nuggets-and-fish-sticks rut, and even though I do my best to cook healthy foods it is so hard to please everyone at my table.

Rachael has helped me so much with all of that! I'm having so much fun chopping & trying new recipes - 14 down, many more to go! If I could say just one thing to her, it would be,

"Thank you!"

Real food
Real ingredients - no cream-of-something-soup binders
Delicious! Really, really delicious!!
Rachael's had me trying new spices, new ingredients, and I've even used my broiler for the first time in over 5 years

Oh, and not a chicken nugget in sight!

Clean plates happen more often around my house now.

Here's one I've made a few times already - so delish, the kids loved it & vegetarian friendly!

Spaghetti alla Ceci

1 pound spaghetti (I used whole wheat penne)
3 Tbsp. extra virgin olive oil
1/2 tsp. red pepper flakes
3-4 garlic cloves, finely chopped or pressed
1 14 oz. can chickpeas
1/2 tsp. dried thyme
black pepper
1/2 c. white wine or chicken stock
1 14 oz. can crushed tomatoes
Grated Parmesiano-Reggiano cheese

Boil the pasta according to package directions until done. Meanwhle, heat a large skillet over medium heat. Add the olive oil, red pepper flakes, and garlic. Place the chickpeas in a food processor or blender & pulse to a fine chop. Add the chickpeas to the skillet, season with the thyme & pepper. Saute' 3-4 minutes. Add the wine/chicken stock & cook down for 30 seconds or so, then stir in the tomatoes and adjust the seasoning if needed. Drain the pasta & toss with the sauce. Serve on to plates, top with the grated cheese.

To see what other people are cooking up in this Self Portrait Challenge, Click HERE