Creamy Fettucine with Corn and Arugula

Creamy Fettuccine with Corn and Arugula
Originally found at Real Simple

3/4 box fettuccine
1 Tbsp olive oil
2 leeks (white and light green parts), cut into thin half-moons
4 cloves garlic, thinly sliced
salt and pepper
1 cup corn kernels (fresh or frozen)
1/2 cup dry white wine
3/4 cup heavy cream
2 cups baby arugula (1 1⁄2 ounces)
1/4 cup parmesean cheese, grated (recommend pecorino)

Cook pasta according to package directions. Drain. Meanwhile, heat oil in a large skillet over medium-high heat. Add leeks, garlic, salt and pepper. Cook, stirring occasionally, until tender (3-4 minutes). Add the corn and wine. Simmer until corn is tender (2-3 minutes). Stir in the cream. Add pasta; toss to combine. Season to taste with salt and pepper. Fold in the arugula. Sprinkle with cheese before serving.

My Notes:
Ok, slight confession on this one. I was not the one who found this recipe. I just helped make it. One of my friends was throwing a dinner party, and I was bored, so I went over early to help out with the cooking.

This is amazing. Incredibly fattening, of course, but lots of veggies that I don't typically cook with. Add on the side the roasted asparagus, and I was in heaven.

Clearly this is a sign that I need to be involved in dinner parties more often. I'm working on it.

Chickpea Curry

Chickpea Curry
Adapted from All Recipes

1 Tbsp olive oil
2 cloves garlic, minced
1 onion, minced
1 tsp ginger
1 Tbsp cinnamon
2 Tbsp curry powder
1 tsp cayenne pepper
2 cans chickpeas, drained and rinsed
1 can diced tomatoes
1 cup water

Heat oil in a skillet over medium high heat. Add garlic and onion; saute until onions are clear. Add ginger, cinnamon, curry powder, and cayenne pepper. Saute until fragrant. Add chickpeas and tomatoes. Mix flour and water into a slurry. Add to pan. Bring to a boil and reduce heat. Simmer for 10-15 minutes, until sauce is thickened.

My Notes:
I was craving curry tonight, but didn't feel like dealing with the chicken part of it. So, I pulled out some chickpeas. The sauce I normally make for the chicken seemed way too fattening (with a whole can of coconut milk), so I decided to change it a bit.

I used a can of tomatoes instead of tomato paste, and cut out the coconut milk entirely. It took a while for the sauce to reduce down; if you don't feel like waiting that long, but still want a thicker sauce, try mixing some flour and water together.

I ate it with some delicious Naan and it was very satisfying. And my apartment smells like India now :)

Eclair Cake

Eclair Cake
Originally found at Eclair Cake

2 packages instant vanilla pudding mix
3 cups milk
1 container frozen whipped topping, thawed
1 package graham cracker
1 container chocolate frosting

Mix together pudding mix and milk. Fold in whipped topping.

In a 9x13 baking dish, place a single layer of graham crackers. Spread half the pudding mixture over the crackers. Top with another layer of crackers, followed by the remaining pudding mixture. Add a final layer of graham crackers.

Warm the frosting until it pours easily, then pour over graham crackers and spread to the edges of the pan. Cover and chill at least 4 hours before serving.

My Notes:
My stepmom made this when I was over at their house over the summer, and I fell in love with the stuff. And this is so ridiculously easy to make that I couldn't pass up on the opportunity.

I brought this to a class pot-luck (hence the low quality photo--I swear, one of these days, I'll get around to taking really nice photos of all this food). It disappeared within 15 or so minutes (I had to fight to get a piece to photograph. Everyone who had it praised it.