It’s always fun (and a little bit embarrassing) to look back through the early recipes I shared on this blog.
When I really think about it, though, I guess I shouldn’t be embarrassed.
For one thing, I didn’t have a whole lot of visitors stopping by The Sweet Life (the original name of this blog). I actually remember when 100 hits a day felt like a HUGE success even though most of them were me obsessively clicking through my posts and pages. The others were, undoubtedly, my friends who ventured over every time I shouted out on facebook.
I had absolutely no idea how to reach people. I definitely made some blogging faux pas as I shamelessly promoted myself in forums and popular bloggers comment sections (that, I should be embarrassed about). I had no social media accounts set up for the blog and was completely unaware that food photo submission sites existed (which wouldn’t have helped because I knew nothing about food photography). In fact, still remember my first photograph that got accepted into FoodGawker and how, for the first time, I had people that I did not know coming to my website.
The second reason that I should not be embarrassed is that rather than feeling silly over those early posts with underexposed, close-up food photography and ridiculously naive writing, I should feel proud at how far I’ve come.
And I do. In almost three years I have grown leaps in bounds in my understanding of food blogging.
This recipe is one of the first recipes I shared on The Sweet Life – in fact, after a quick look at my archives, this was just my 4th post ever. Here’s a look at the original dish. So, it’s easy to assume that all but three of you have never seen it and so, like I often do, I have taken this chance to go back, revamp, rephoto, and republish.
- 8 oz of quinoa pasta
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large leek, sliced
- 1 can artichoke hearts, chopped
- ½ cup kalamata olives, halved
- ¼ cup packed sun-dried tomatoes, chopped
- ¼ cup pine nuts
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ¼ cup basil, chopped
- salt and pepper, to taste
- Cook the pasta according to package directions.
- Meanwhile heat the canola oil in a large skillet over medium heat. Add garlic and leeks and sauté five minutes, stirring often. Add artichoke hearts, olives, sun-dried tomatoes, and pine nuts. Cook for a couple of minutes, stirring occasionally, until vegetables are heated through and pine nuts are slightly browned.
- Remove from heat. Stir in the cooked quinoa noodles, lemon juice, olive oil, basil.
- Finish with salt, and pepper and serve immediately.
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