(Rachel – The Vegan-Eatin’ Daughter)
My husband had a few hours off this afternoon, so as I wrote a post for my literary agency’s blog, The Wordserve Water Cooler, Jared kept an eye on Jackson and helped out around the house. He was folding a load of laundry at the kitchen table with Jackson at his feet, and though Jackson can barely reach the table, he managed to grab a corner of one of the piles and pulled half of the folded clothes onto the floor. Looking up from my laptop, I knowingly grinned and said “I’m so glad you get to experience a little piece of my life every now and then.”
The other day, Jared came home and, for what seemed like the 100th day in a row, I was rocking our crying teething baby in the same clothes I was wearing when he left for work, the house a total mess, and no dinner on the table. I told him “Just once, I’d like for you to come home and me to be bathed & dressed, the house to be clean, blogs to be finished, my word-count to be completed, and dinner to be ready. I can usually get a couple of those done on any given day, but I think it would be a miracle to fit it all into one day and be present for our son.”
Here’s what cooking with Jackson looks like on a good night. Veggies are chopped, every piece of tupperware is on the floor. Next up, Arrabiata sauce and emptying the pots and pans drawer.
I know Jared works VERY hard. In fact, I would probably cry every day if I had his job of taming teenagers in the classroom, followed by practice and games most nights and weekends. But it’s nice to know he understands that being a work-at-home mom is not all tickles and giggles either.
On this night, my house was a wreck and the closest I got to showering was sticking my feet in the tub while Jackson bathed and dotting my neck and wrists with a little “perfume” of coconut oil while I cooked. But dinner was on the table and it was delicious. And my husband kindly overlooked the yoga pants and tank top I was trying to pass off as an outfit and the ponytail I was trying to pass off as an intentionally messy updo.
Pasta Arrabiata with Roasted Garbanzos
This makes a lot of sauce, enough to fill about 2 pasta sauce jars. You can easily freeze leftovers or store them in your refrigerator for up to a week.
3 T. olive oil
1 onion, chopped
2 t. salt
6 garlic cloves, minced
1 T. Tomato Paste
1 28 oz can of whole peeled San Marzano Tomatoes
1 28 oz can of crushed tomatoes
1/2 cup red or white wine
2 T. brown sugar
1 T. Italian seasoning
1 T. crushed red pepper flakes
1/2 c. fresh parsley, chopped & divided
Heat olive oil over medium heat in a large sauce pan. Add onions and salt and saute until translucent. Add garlic, saute for 2 more minutes. Add tomato paste and stir. Add the whole peeled tomatoes and break them up with a fork until nice and chunky. Add crushed tomatoes, wine, brown sugar, Italian seasoning, and red pepper flakes. Bring to boil and simmer for 30 minutes on low, stirring occasionally. Add 1/4 cup of fresh parsley before serving.
Roasted Garbanzos & Kale Chips
Makes enough to top 3-4 bowls of pasta
1 cans of garbanzo beans (also called chickpeas), drained and rinsed
2 c. kale, washed, dried very well, and torn into pieces
3-4 t. olive oil, divided
4 t. Italian seasoning, divided
1 t. crushed red pepper flakes, divided
Preheat oven to 325. Coat a large cookie sheet with a little olive oil or cooking spray. In a bowl, toss garbanzos in half the olive olive oil until all are lightly coated. Add half of the Italian Seasoning & crushed red pepper flakes and toss again. Pour onto half the cookie sheet. Repeat same steps with the kale, making sure to massage the olive oil into the leaves. Bake for 20 minutes, shaking the pan half way through. They are done when the kale chips are light and crispy and the garbanzo beans have a slight crunch.
Serve Arriabiata sauce over pasta and top with a sprinkle of fresh parsley, chickpeas and kale. I actually like to put the kale chips on the side and crush them over the top as I eat them.
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The Title: Pasta Arrabiata with Roasted Garbanzos & Kale Chips
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