Lemon and Chives Orzo with Farmers' Market Veggies

Whoo hoo I'm back!!! Finally!!! We moved into your new house this week and although we have no furniture, I have my kitchen!! And thanks to my mom it was the first thing we set up. The hubby is traveling for work and the baby's finally letting me cook, so here I go. I saw this recipe on facebook, of all places, and really wanted to try it. It was a Rachael Ray recipe, but I totally changed it based on what I had in the fridge. It turned out great and was a great summer meal.

1/4 package of whole wheat orzo

a handful of thin asparagus, trimmed

2 handfuls of green beans

1/2 cup frozen green peas

1 T. EVOO

2 T. butter

1/4 cup finely chopped fresh chives

1 clove garlic, finely minced

1/4 cup dry white wine

1/2 T. Dijon mustard

1 lemon

Parmesan cheese

Pepper

2 handfuls of baby spinach

1. Bring a large pot of water to a boil fro pasta. Cook Pasta according to package.
2. Slice asparagus in 1 inch pieces on an angle. Cut beans into thirds, also on an angle.
3. Midway through cooking the pasta, add asparagus and beans to water so they cook3 minutes in boiling water with the pasta.
4. Add peas to the pot 1 minute before draining.
5. Reserve about 1/4 cup of starchy cooking liquid before you drain the pasta.
6. Meanwhile, heat EVOO in pan and melt butter into it over low to medium low heat. Add chives and garlic and stir a minute or two. Then add wine and gently reduce a couple minutes more.
7. Stir in Dijon and lemon juice and turn off heat.
8. Add pasta and remaining starchy cooking liquid and toss to coat evenly.
9. Add some cheese and pepper to taste.
10. Fold in spinach and serve with extra cheese on top.

Fettuccine Alfredo with Bacon

Like I said.....just cooking my way through this issue of cooking light. What more can you ask for comfort food with less calories. This dish was really quick and very tasty. I love that it has a short ingredient list. and I already had most of it on hand. I served this with peas, yes I know this is boring, but I might even mix the peas in next time I make this. The peas made the pasta a little bulkier, and more of a carbonara style.

1 (9oz.) package fresh fettuccine ( I subbed whole wheat linguine)

2 slices bacon, chopped

1 tsp. minced garlic

1 T. all-purpose flour (I used whole wheat)

1 cup 1 % low-fat milk (skim works)

2/3 cup grated Pamigiano-Reggiano cheese

1/2 tsp. salt

2 T. chopped fresh parsley

1/2 tsp. freshly ground pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. While pasta cooks, cook bacon in a large non-stick skillet over medium-high heat 4 minutes, or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper. Yield: 4 Servings

Calories: 339 per serving!

The Verdict: Thanks Cooking Light for making our favorites healthy, or at least less caloric:)

Sausage, Mozzarella, and Spinach with Shells

My mom and I whipped up this comfort food the other night, which was perfect on a cold Michigan evening. I found this recipe in Everyday Food, by Martha Stewart, but we changed it up a bit. Her recipe called for broccoli rabe, but we substituted spinach. Make this when you want to curl up on the couch, watch a movie, and have a filling pasta dish!

2 T extra virgin olive oil

1 large onion, chopped

3 sprigs thyme (I used dry)

salt and pepper

2 garlic cloves, chopped

3 links spicy Italian sausage(use turkey sausage for a healthier dish), casing removed

1 T all purpose flour (I used white whole wheat flour)

1 can whole peeled tomatoes (28 oz)

8 oz. whole wheat medium shells

1 lb. baby spinach

6 oz. fresh mozzarella, cut into 1/2 inch pieces

1/4 cup grated parmesan

1. Preheat oven to 400. In a large skillet, heat oil over medium high. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is golden brown, 15 minutes.
2. Add garlic and sausage. Cook, breaking meat up with a wooden spoon, until browned, about 5 minutes. Add flour and cook, stirring occasionally, 30 seconds. Add tomatoes, breaking them up with spoon. Cook sauce until slightly thickened, 5 to 8 minutes. Season with salt and pepper. ( If using fresh thyme, discard now)
3. Meanwhile, in a large pot of boiling water, cook pasta 4 minutes less than package instructions. Add spinach to pot and cook 15 seconds. Drain pasta and spinach, and return to pot. Stir in sausage mixture. Transfer to a 3 quart baking dish or divide among four 16 oz. gratin dishes. Top with mozzarella and parmesan. Bake until cheese has melted and liquid is bubbling, about 15 minutes.

Whole Wheat & Vegetable Lasagna

Well I guess I cannot photograph lasagna, every shot I took looked like a pile of crap, and would not do this goodness any justice. So instead, here is a picture of the lasagna noodles I used. This post is for Miss Allie, who called me out the other night for not updating my blog. The story behind that is I have not been up to cooking lately due to the whole pregnancy thing. For a while nothing sounded good, so Abe just did a lot of grilling, hence no posts. I am now in my second trimester, so I think I'm all clear on the nausea thing. So Allie this one is for you. I made a half recipe of this lasagna, which was plenty for 3.

1 Box (9oz.) Whole Wheat Lasagna

2 Jars (24 oz.) Tomato Basil Sauce

2 Eggs

2 lbs. Part Skim Ricotta Cheese

2 cups Shredded Mozzarella

1/2 cup Grated Parmesan

1 T. Dried Parsley Flakes

2 Medium sized Zucchini

1 8 oz. Pkg. Baby Bella Sliced Mushrooms

1 6 oz. pkg. Baby Spinach

3 T. Olive oil

2 Cloves Fresh Garlic, minced

1. Preheat oven to 400 degrees. Spray a 9X13 glass baking dish with a nonstick spray.
2. In a medium bowl combine: ricotta, mozzarella, Parm, eggs, and parsley; set aside.
3. In a large skillet, heat olive oil and saute garlic; add zucchini, mushrooms, and gently saute for 2-3 minutes. ( Do not over cook veggies, they will get to soggy) Set aside.
4. Remove Lasagna from box, DO NOT BOIL.
5. To assemble, cover bottom of pan with 6-7 oz. of sauce.
6. Layer 4 uncooked noodles, 1/3 of the ricotta mixture, 1/3 of the vegetables, and 1/3 of the spinach. Drizzle with 6-7 oz. of sauce over the vegetables. Create the next layer beginning with the pasta sheets. Gently press down each layer until completed. Repeat layering until you have created 4 layers. Top with 6-7 oz. of sauce.
7. Cover and bake for 45-50 minutes, covered with foil.
8. Remove from oven and let stand for 15-20 minutes before cutting and serving.

Original Recipe at Gia Russa

Gnocchi with Summer Veggies

This is a super simple dish to make for the warmer weather.  I served this as a side dish to easy grilled chicken.  It would work as a main dish as well, for those veggie lovers out there, but my man needs meat.  I got all the veggies from the local farmers market, and they tasted fab.  Plus the basil was from my Aerogarden, which is still overflowing.  I got this recipe from the June issue of Everyday FOOD by Martha Stewart.

1 T. olive oil

2 zucchini or summer squash or a combo, quartered and sliced

2 garlic cloves, minced

salt and peeper

1 pint grape tomatoes, halved ( I had plum tomatoes on hand)

1 Pkg. frozen gnocchi (I used whole wheat)

1/4 cup fresh basil, chopped

2 T. grated Pecorino Romano cheese (or Parm.)

1 T. butter

2 tsp. fresh lemon juice

1. In a large skillet, heat oil over medium-high.  Add squash and garlic and season with salt and pepper.  Cook, stirring occasionally, until squash is crisp-tender, 4-5 minutes.  Add tomatoes and cook, until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions.  Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet.  Toss gnocchi, adding enough cooking liquid to create a sauce.  Remove from heat and stir in basil, cheese, butter, and lemon juice.    

The verdict:  Perfect side dish, everyone went back for seconds, and it is gone.  Always a good night when there are no leftovers!!!

Mediterranean Orzo Salad

This is a recipe I just throw together, and I have been making it for years.  I used to make this when I lived alone right after college all the time.  I like to say this is my dressed up version of ramen.  This is also another good recipe for cleaning out the fridge.

1 cup orzo ( I mixed half whole wheat and half regular)

2 overflowing handfuls of fresh spinach

1/2- 1 cup feta depending how much you want

8-10 chopped kalamatas

1 chopped roasted red pepper

8 cherry tomatoes, halved

1 lemon

1 T. olive oil

1. Fill medium sauce pan halfway with water and boil. 
2. Boil orzo until 1 minute before el dente.  
   
3. Add spinach to boiling orzo and water, and cook for 1 minute or until wilted.
4. Drain orzo and spinach in a colander.
5. Transfer orzo and spinach to a large bowl, and add olive oil and lemon juice, stir to mix.
6. Add olives, peppers, tomatoes, and feta to the mix.  
7. Enjoy!

THE VERDICT: Always a winner, looks impressive, but it is so easy.  If you don't have a certain ingredient just substitute it or leave it out.  I used to eat this as a main entree, but now I serve it as a side dish to my meat lover husband.  It is also great cold the next day.

Crock Pot Mac N Cheese

OOPS...I forgot to take a pic til it was half gone.  Looks kinda gross huh.  This is the best Mac 'N Cheese ever!   My mom made this for us growing up, and now it is my hubbies favorite too.  Plus its super easy and convenient due to the crock pot.  Just throw it in and dinner is ready when you are.  Oh and those are "Nathan's" hot dogs too!

1 lb medium whole wheat shells

12 oz can nonfat evaporated milk

1 1/2 cups milk

1 tsp. salt

pepper

3/4 stick butter

2 eggs, beaten

3/4 block 2% Velveeta, cut into 2 inch squares

1. Boil shells until el dente.
2. Grease crock pot (if you forget like I normally do it's OK)
3. In crock mix all ingredients together.
4. Cook on low for 3-4 hours.

THE VERDICT:  LUV IT!   My favorite part is the edges where it get a little brown, but it is all good.  This dish doesn't last long in this household.  I also remember as a kid requesting this as my birthday dinner!  Enjoy!

Creamy Parmesan Orzo

Oh yeah...This tastes like rissoto, buts its orzo and its light. Bonus! This recipe is adated from cooking light. I own every year book since 2004 and every month I go through the current months section..aka..March this month....and pick things to make. I made this as a side dish.

1 T. butter

1 cup orzo

1 1/4 cup broth, fat-free, less sodium, chicken

11/4 cup water

1/4 cup parmesan

2 T. chopped fresh basil (the areogarden isn't ready yet, so subbed 2 tsp. dry)

1/4 tsp. salt

1/4 tsp. fresh ground pepper

4 tsp pine nuts, toasted

1. Heat butter in a saucepan over medium heat. Add orzo, and cook for 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat and simmer until liquid is absorbed and orzo is done. Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with pine nuts. Serve immediately.

The Verdict: This was gone before the main course. I t was also requested again very soon. I thought it was very creamy, and almost tasted like rissoto. Next time I make it I will use my fresh basil, I can't wait. The boys also suggested this as a main dish one night. Why?, because there is no veggies! I do overload them a little bit, but hey its good for them.

Smoked Gouda Mac and Cheese

Recipe from "Cooking Light"

1 slice whole wheat bread

1 T. butter

1/4 cup thinly sliced green onions

2 garlic cloves, minced

2 T. all-purpose flour

2 cups fat free milk

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup shredded smoked gouda

1/3 cup grated fresh parmesan

5 cups coarsely chopped spinach

4 cups cooked whole wheat elbow macaroni

cooking spray

1. Preheat oven to 350.
2. Place bread in food processor pulse 10 times or until coarse.
3. Melt butter in large sauce pan over medium heat. Add sliced onion and minced garlic, and cook one minute. Add flour, cook one minute, stirring constantly. Gradually add milk, salt, and pepper stirring constantly with whisk until blended. Bring to a boil, and cook until thick. Remove from heat, and cheeses, stirring until melted.
4. Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with bread crumbs. Bake at 350 for 15 minutes or until bubbly.

The Verdict: Abe thought it needed more cheese. I thought it tasted perfect. Next time might use 3/4 cup of gouda. This is a good way to get a little bit of veggies into your diet, come on who doesn't like mac and cheese!!

Calories 399 per serving! WooHoo!

Moms Spaghetti Pie

I remember eating this as a kid and loving it! Now the hubby loves it too, nad requests it quite often. I did change recipe up a little bit to make it healthier, sorry mom. I will give you both versions.

6 oz thin spaghetti (whole wheat spaghetti)

2 T butter

1/3 cup parmesan cheese

2 eggs, slightly beaten

1 lb hamburger (1/2 lb ground turkey)

1 jar spaghetti sauce

1 cup cottage cheese

3/4 cup shredded cheddar

pepperoni slices (turkey pepperoni)

1. Cook pasta until tender and drain.
2. Add butter, parmesan, and eggs to drained pasta in a large bowl.
3. Spread pasta in pie plate to form crust.
4. Spread cottage cheese over unbaked spaghetti crust.
5. Brown hamburger and add sauce. Spread over cottage cheese.
6. Sprinkle pie with cheese.
7. Lay pepperoni over cheese
8. Bake at 350 for 30-35min.

The verdict: Perfect comfort food!