One-pan Basil Salmon Pasta

I’m a college kid. I know very well how difficult college cooking can be for many reasons; not enough time, too little energy, forgot to get groceries, etc… But there’s another reason why I find college cooking to be a challenge at times: I only have one pan. One sturdy, faithful, little aluminum saucepan. While some would ask why I don’t just go out and buy another pan, I’ve realized that I’ve come to appreciate my lone pan. It challenges me to find other methods of cooking where only one pan will be required. It makes me think of unique meals whose ingredients can be combined into one. It also saves on dishes.  Actually, it’s mostly just that last part. Anyway, I hope these one-pan recipes will inspire others who only have one pan for cooking… or who want a home cooked meal without the extra dishes.

This quick and easy dish can be made using either tuna or salmon and with spices most likely on hand. I love using canned tuna and salmon primarily for the convenience, but they also have milder flavors than their fresh or frozen counterparts. The salmon (which I used for this meal in particular) contains essential omega-3 fatty acids and 10 grams of complete protein per serving, along with vitamins B12, B3, and D. Salmon may also provide calcium due to their soft, edible bones, though some brands omit these bones from their canned products. This dish can also be made using tuna, which is a good source of vitamins  D, B6, B3, and B1, as well as omega-3 fatty acids, potassium, magnesium, and 11 grams of protein per serving. Any vegetables desired can be tossed into this meal, I typically use whatever I have on hand.

Ingredients (makes 2 servings):

• 1 can Tuna or Salmon
• 4 oz. noodles (any kind)
• 1 cup frozen broccoli, carrots, and cauliflower
• 1/2 tsp basil
• 1/4 tsp oregano
• salt and pepper, tt
• 1 1/2 tsp olive oil

Instructions:

Only one pan will be necessary for this meal~

1. Cook noodles according to package directions; rinse and drain
2. Set noodles aside in dish
3. To the same pan, add tuna/salmon, vegetables, herbs, salt, and pepper
4. Cook until vegetables are done, according to package directions
5. Add noodles back into pan during last 1-2 minutes of cooking, to warm again
6. Finish with a drizzle of olive oil

Gluten Free Apple Tart

With fall comes apples, and with apples comes endless possibilities. They can be enjoyed raw, pressed into a juice, pureed into a sauce, sweetened into an apple butter, chopped up into a cake, and, of course, made into a marvelous apple tart.

This apple tart provides plenty of fiber from the apples and almonds, along with manganese, vitamin E, magnesium, and protein. More good news about this apple tart: it’s gluten free. And easy. If you can dump ingredients into a food processor, you can do this.

The ingredients:

Crust

• 1 1/2 cups almonds
• 3 tbsp butter, melted
• 3 tbsp brown sugar

Filling

• 3 apples, sliced into wedges or chopped
• 1 tsp butter
• 1/4 cup brown sugar
• 2 tsp cinnamon
• 1/2 tsp nutmeg

Instructions

1. Preheat oven to 350F
2. For the crust, add the almonds to a food processor and process until fine.
3. Add the melted butter and brown sugar to the almonds and process until mixed.
4. Press the crust mixture into an ungreased pie pan
5. Place crust in oven for about 5 minutes
6. For the filling, melt the butter in a medium saucepan and heat the apples until tender (8-10 minutes)
7. Add the sugar and spices to the apples
8. Place apple filling in crust and place into oven for another 10-15 minutes, until edges are brown

Fuji apples, one of my favorites~

Process almonds to a fine, grainy texture

Crust mixture, mixed and ready

A spoon is great for pressing the crust; otherwise, hands work well, too.

A delicious apple tart is minutes away.~