This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

Welcome to your new favorite (ridiculously easy) meal: red pepper tomato baked gnocchi. This dish takes almost zero effort. I'm not exaggerating: it's really ridiculously easy, and only has five ingredients. New year new ... fast dinner? Sure. We'll go with that.

I wasn't honestly sure this recipe idea was going to work, but it definitely did! The thing that worried me was this: I didn't cook the gnocchi in water - I cooked it in Pacific Foods Organic Roasted Red Pepper and Tomato Soup. Talk about CREAMY! This soup is phenomenal. Anywho - IT WORKED. The gnocchi soaked the soup right up (I wasn't even using fresh gnocchi - I was using the vacuum packed kind from the dry foods section!), and was absolutely perfect. In true Mary style, I added kale and basil, then topped the whole thing with cheese. So. Easy.

I've made this recipe a few times now, experimenting with various cooking techniques. Originally I thought I'd go for minimal interaction: throw it all together and toss it in the oven. It works, but it takes a little bit longer (bringing the soup up to temperature in the oven takes a while). If you go that route, just make sure you allow more time. I also tried putting the cheese in from the beginning: again, it works, but isn't ideal. Since the soup is still rather soupy at the beginning, some of it gets above the cheese, and it doesn't end up very pretty.

In the end, I settled on this technique: heat the soup on stove, then (again, we have options here) either add the gnocchi and continue to cook on the stove, or add the gnocchi and put it in the oven. Either way, the soup is up to temp so it shouldn't take that long (oven will be slightly slower though!). Use shredded low-moisture mozzarella, applied at the very end, and broiled for just a few minutes (until melted and browning).

Then EAT! And enjoy!

Red Pepper and Tomato Baked Gnocchi

★★★★★ 5 from 4 reviews

• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4-6 servings
• Category: pasta

Print Recipe

Pin Recipe

---

Description

This red pepper and tomato baked gnocchi has five ingredients, including kale and basil, and takes minimal effort. You'll have a creamy, melty, delicious pot of gnocchi ready for dinner in no time!

---

Ingredients

Units USM

• 4 cups (1 32oz container) Pacific Foods Organic Roasted Red Pepper and Tomato Soup
• 2lbs uncooked gnocchi
• 2 cups chopped kale
• ½ cup chopped fresh basil
• 1 ½ cups shredded low-moisture mozzarella

---

Instructions

1. In a medium, oven-safe saucepan over medium heat: bring the soup to a simmer.
2. Add the gnocchi and basil and cook, stirring, for 8-10 minutes (or until fully cooked). It will take longer than the 2-3 minutes on the instructions, since we're not cooking it in water.
3. A few minutes before the gnocchi is done, stir in the kale.
4. When the gnocchi is done, sprinkle the cheese over the top in an even layer. Broil on the top rack for a few minutes, until the cheese is melted and browning (it took my oven 2 minutes).
5. Serve hot!

---

Keywords: baked gnocchi, red pepper and tomato gnocchi, baked pasta, gnocchi in soup, pasta in soup

The post Red Pepper and Tomato Baked Gnocchi is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

I'm at the point of wedding planning (less than 2 weeks out!) where I'm having wedding stress dreams. Oy. Last night I dreamt that it was one hour before the ceremony, but I hadn't figured out the backdrop NOR HAD I SHOWERED IN DAYS. Yeah. Good luck making all of that happen in the hour before the ceremony. I'm not sure how that scenario panned out, but I'm hoping the real deal goes a lot smoother! It's only family, after all, so hopefully they'll understand if we do hit any bumps in the road!

Despite the weird dreams, this week has been going well thanks to this kale chickpea salad with creamy miso dressing. I made a big batch on Sunday and have been loving my leftovers (hot or cold!) for lunch the last few days. It has tons of kale, but is hearty and filling with the fingerling potatoes and chickpeas. I used Pacific Foods Organic Mushroom Broth both to cook the chickpeas AND in the creamy miso dressing, so there's a wonderful depth of flavor all around. I'm not including it in the recipe, but I will admit: I've added cheese to this a few times. I had manchego on hand, so I just crumbled some in and found it to be DELIGHTFUL!

It's hard to believe that Thanksgiving is NEXT WEEK, but ... it is. Here we go! Hope you all have a lovely holiday — I might be MIA for a few weeks here, but I'm sure you can catch me on Instagram. xoxo

Print

Kale Chickpea Salad with Creamy Miso Dressing

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings

Print Recipe

Pin Recipe

---

Description

This hearty salad has chickpeas cooked in mushroom broth, kale, fingerling potatoes, pepitas, fennel, and a creamy miso dressing.

---

Ingredients

Units USM

• ¾ cup uncooked chickpeas
• 3 cups Pacific Foods Organic Mushroom Broth
• 2 lbs fingerling potatoes
• 1 tsp olive oil
• salt & pepper
• 6 cups torn kale
• ½ cup pepitas (roasted pumpkin seeds)
• 1 Tbsp fennel seeds
• 2 pears

Dressing

• 3 Tbsp white miso paste
• 1 Tbsp lemon juice
• ⅛ cup mirin
• 1 Tbsp fresh ginger, grated
• ¼ cup Pacific Foods Organic Mushroom Broth
• ¼ cup olive oil
• salt & pepper

---

Instructions

1. Soak the chickpeas in water, covering by 2-3", for at least 8 hours. After they've soaked, drain and rinse. Add to a small pot with the 3 cups of Pacific Foods Organic Mushroom Broth and cook for 40-50 minutes, or until tender.
2. While the chickpeas are cooking, preheat the oven to 425F. Cut the fingerling potatoes into small pieces, toss in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
3. When the chickpeas and potatoes are just about done, steam the kale for just a few minutes — it should be bright green and still have some structure, rather than totally wilting. Remove from the steaming pot immediately.
4. To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
5. Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!

---

Keywords: kale chickpea salad, kale chickpea salad with creamy miso dressing

The post Kale Chickpea Salad with Creamy Miso Dressing is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

This lemongrass chicken satay bowl is made up of grilled chicken, tons of veggies, rice cooked in Pacific Foods Organic Chicken with Lemongrass Bone Broth, peanut sauce, and ALL THE FLAVORS! I've been eating this for a few days now (yassss leftovers) in two forms: as the bowl (as pictured), and as a wrap (just add tortilla!). I'm into it!!

Let's do a (very) brief life update while we're here, ok?! Since the last time we talked (hi sorry it's been so long) I gave my two weeks at work, accepted a new job, started 3 weeks of funemployment, and have now lounged around being waaaaay less productive than planned for about a week and a half. More than halfway down with my funemployment and STILL SO MUCH MORE TO DO! I'm trying accept that it's okay to chill out between jobs, and that I don't need to always be productive (b/c I really am not being productive). Taking a break is okay! I think?

Anywho. Here's your recipe! I do have a few more up my sleeve coming in the next weeks — I promise!! xo

Print

Lemongrass Chicken Satay Bowl

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4

Print Recipe

Pin Recipe

---

Description

This lemongrass chicken satay bowl has rice cooked in lemongrass chicken broth, a lot of veggies, herbs, and peanut sauce. It's a fresh, healthy meal that comes together with minimal effort!

---

Ingredients

Units USM

For the marinade

• 3 Tbsp coconut milk
• 2 Tbsp fish sauce
• 1 tsp curry powder
• 2 cloves garlic, minced or pressed
• 1 Tbsp lime juice
• ½ tsp each salt and pepper
• 1 tsp lemongrass, finely chopped

For the bowl

• 2 large chicken breasts
• 1 cup rice (I used brown)
• 2 cups Pacific Foods Organic Bone Broth — Chicken with Lemongrass
• 4 cups mixed greens
• 1 cup thinly sliced carrots
• ½ cup thinly sliced radishes (I used watermelon)
• ½ cup chopped green onion
• ½ cup chopped cilantro
• 1 cup peanut sauce

---

Instructions

1. Prepare the marinade by combining all of the marinade ingredients. Set aside.
2. Slice the chicken breasts lengthwise into thin (less than 1" thick) strips. Put in a ziplock bag and then pour in the marinade. With your hands, work the marinade around all of the chicken, then remove all of the air, seal, and refrigerate for at least 2 hours.
3. While the chicken is marinading, prep all of the veggies (cut them up!) and make the peanut sauce.
4. Rinse the rice with water, then cook in the Pacific Foods Organic Bone Broth — Chicken with Lemongrass.
5. When you're ready to cook the chicken, weave a skewer through each strip of chicken, then grill until cooked all the way through.
6. To assemble the bowls, combine your preferred proportion of each: rice, mixed greens, chicken, sliced vegetables, and peanut sauce.
7. Mix together, using the peanut sauce as a dressing, and enjoy!

---

Keywords: chicken satay bowl, lemongrass chicken satay bowl

The post Lemongrass Chicken Satay Bowl is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Crunchmaster. Thank you for supporting the brands who keep The Kitchen Paper running!

It happened! We moved! And we unpacked! And now we live in our dream home and life is so so good. Honestly, the last month has felt a bit surreal: our condo sold in 1.5 days (we weren't sure it would at all!), we found our dream home a few days later, our offer was accepted, and we really didn't hit any (major) snags along the way. It felt too good to be true — Marc was skeptical the entire time, and didn't really get excited until we were fully IN the new house! I am pretty good at keeping a positive attitude, and being sure everything would work out as planned, but still had some nervousness about it all. No longer! We're in. The house is great, although a terrible color inside. We have an endless list of renovations/changes/improvements to do, but none are immediately necessary! We're really, truly grateful.

So last time we talked about me finding more balance — I'm working on being a balancemaster, remember? — I had just gone down to four days per week at work. But that was also, literally, the day before our house went on the market and all of this hoopla began. So, I haven't been that great at finding balance yet. I'm working on it though! I've been trying to incorporate enough downtime to counteract my business at work, home-stuff, etc. The new house has a dedicated yoga room which I am over the moon about, and already using to help my quest for balance! Balancemaster: I WILL ARRIVE. Eventually.

This salad, though, arrived at balancemaster with ease. It is the perfect blend of crunch (hello, Roasted Garlic Multi-Seed Crunchmaster crackers!!) with light vegetables. I can't resist a good Asian-inspired dressing, so this soy/sesame mixture is a winner for me. Add in some chicken for protein, sesame seeds for another little texture pop, and you have a darn good (and healthy!) salad. I at this for lunch and dinner two days in a row!

I keep you guys updated on home improvements, and my work on becoming a balancemaster. It may take some time, but I'm determined to get there! xoxo

Print

Sesame Chicken Crunch Salad

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings

Print Recipe

Pin Recipe

---

Description

This sesame chicken crunch salad has roasted garlic crackers for crunch, baked chicken for protein, a wonderful mix of vegetables, and a flavorful Asian-inspired sesame dressing. It's a hit!

---

Ingredients

Units USM

• 2 chicken breasts
• salt & pepper
• ⅓ cup sesame oil
• 1 clove garlic, pressed
• 1" section of ginger, finely minced or pressed
• 2 Tbsp mirin
• ¼ cup soy sauce
• 1 cup shredded carrots
• ½ cup chopped green onions, white and green parts
• ¼ cup chopped cashews
• 3 cups thinly sliced* radicchio
• 3 cups thinly sliced* green cabbage
• 2 Tbsp sesame seeds (I used black, but you can use either white or black!)
• 2 cups Roasted Garlic Multi-Seed Crunchmaster Crackers, crushed to small chunks

---

Instructions

1. Preheat the oven to 400F. Lightly salt and pepper the chicken breasts, and place on a lightly oiled (or foil-lined) baking sheet.
2. Bake for 25 minutes, or until no longer pink in the middle, then remove and set aside.
3. While the chicken is baking, combing the sesame oil, garlic, ginger, mirin, and soy sauce. Whisk together, and set aside.
4. Toss together the carrots, green onions, cashews, radicchio, cabbage, sesame seeds, and crushed crackers**.
5. Shred the chicken, and add to the salad along with the dressing. Toss everything to combine, and serve immediately.

---

Notes

*I used my mandolin to thinly slice both the radicchio and the cabbage.

**The crackers will get soggy if left in the salad for more than a few hours — if not serving immediately, wait to add the crackers before serving.

The post Sesame Chicken Crunch Salad is from The Kitchen Paper. Click over to see it on The Kitchen Paper!