Fettucine with Creamy Red Pepper-Feta Sauce

Every good blogger has back-up recipes lurking around their computer.  For every recipe that gets posted, about five or more actually get made.  For me, there never seems to be a common thread to the dishes which don't make it on to the blog.  Sometimes they have a long recipe which requires too much typing or sometimes they just don't grab me at the time they are made.  Still, they are useful in times like this when life has just been too busy to blog.  

This recipe was good, but it wasn't great.  If I make it again, and I might as the components appeal to me, I will roast my own peppers and use a block of feta bought in water.  I used dry crumbles, and the sauce just didn't quite work as a result.  There were little flecks of feta that were unappealing, and I do love feta in any shape or form.

So... from my personal archives I do present... Fettucine with Creamy Red Pepper-Feta Sauce! A decent and quick weekday meal which may, with a few adjustments, become something quite delicious. Oh, and do excuse the frozen vegetable side.  It is utterly forgetable, but desperate nights call for desperate measures!  :) 

Fettucine with Creamy Red Pepper-Feta Sauce

The Food You Crave

Ellie Krieger

2 tablespoons of olive oil

1 small onion, chopped

2-3 garlic cloves, peeled and chopped

1 16 oz jar roasted red peppers, drained and chopped

1/2 cup low-sodium chicken broth (or vegetable broth to make vegetarian)

1 cup crumbled feta cheese or a six ounce block

1 lb whole wheat fettucine

salt and freshly ground pepper

2 tablespoons chopped fresh parsley

Heat oil in a heavy skillet over medium-high heat.  Saute onion and garlic until soft, about ten minutes.  Add roasted peppers and saute until heated through.  Remove from heat, and let cool slightly.  Place mixture in the bowl of a food processor with stock and all but two tablespoons of the feta.  Process until smooth, about thirty seconds.  Cook pasta according to package directions.  Drain, reserving 1/2 cup pasta water.  Toss pasta with sauce, adding pasta water by the tablespoon, if needed.  Sauce should cling nicely to the pasta.  Season with salt and pepper to taste.  Divide among pasta bowls.  Sprinkle with parsley and remaining feta cheese. 

Fontina and Mascarpone Baked Pasta

M. and I like to keep things low-key on Friday nights. We often find ourselves tired and unmotivated, and we typically just stay home and watch a Netflix. This week we branched out and had a few friends to dinner. I had the opportunity to visit a school during the day (in effect a sort-of day off) and thus was more motivated then our typical takeout Friday night fare.

Sometimes when you tinker with a recipe, things go great. This was not one of those times. I subbed rigatoni for penne and I think that altered the sauce to pasta ratio. I also rushed the thickening step in the sauce, so we were left with a thinner sauce with clumps of cheese on pasta that was a touch too big. Now, cheese is cheese and the dish was still good overall. But it wasn't as good as I wanted it to be. I will try again and repeat it in the future, with the appropriate ingredients and minus the rushing. After all, how can rich creamy cheesy pasta be wrong?

I forgot to photograph my version of the dish (which is probably a good thing) so I'll just borrow Cooking Light's!

Fontina and Mascarpone Baked Pasta

Cooking Light - November 2006

The nutty flavor of fontina and creaminess of mascarpone create a delicious updated version of mac and cheese. If your supermarket doesn't stock mascarpone cheese, substitute full-fat cream cheese. For a dinner party, bake the pasta in individual gratin dishes for 15 minutes.


1 pound uncooked penne
1/4 cup all-purpose flour (about 1 ounce)
3 cups fat-free milk
2 cups (8 ounces) shredded fontina cheese
1/4 cup (2 ounces) mascarpone cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 (1-ounce) slices white bread
1 tablespoon butter
1 small garlic clove, minced
1 1/2 tablespoons chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a large saucepan over medium heat, stirring with a whisk. Cook 10 minutes or until thick, stirring constantly with a whisk. Remove from heat; add cheeses, stirring with a whisk until smooth. Stir in salt and black pepper. Add cooked pasta, stirring to coat. Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.

Tear bread into several pieces. Place bread in a food processor; process until fine crumbs measure 1 1/2 cups.

Melt butter in a small skillet over medium heat. Add garlic; cook 30 seconds. Remove from heat. Stir in breadcrumbs until well combined. Sprinkle breadcrumb mixture evenly over pasta mixture. Bake at 350° for 25 minutes or until bubbly. Sprinkle with parsley.

Yield: 8 servings (serving size: 1 1/4 cups)

CALORIES 423 (30% from fat); FAT 14.3g (sat 8.2g,mono 3.7g,poly 0.7g); PROTEIN 19.3g; CHOLESTEROL 46mg; CALCIUM 298mg; SODIUM 550mg; FIBER 2.1g; IRON 2.4mg; CARBOHYDRATE 54.6g

Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Perusing the aisles at my local market, I saw a packet of gnocchi and picked it up. It was a spontaneous, spur of the moment kind of thought, but I decided to go with it for dinner tonight. I originally thought of a baked gnocchi kind of dish, but then that didn't seem too appealing. I searched for ideas online, and came across this dish which I've actually made in the past. It's healthy, fairly quick (although I definitely spent more than twenty minutes prepping) and tastes much richer then it actually is.

I made a few subs. I don't like to do that the first time I try a recipe, but once I'm more familiar I feel more confident swapping ingredients. I didn't have zucchini so I subbed carrots, and I added a few cloves of garlic when I sauteed my red onion (didn't have shallots either). I was pleased with the resulting dish, the buttery taste shone through and the sweet vegetables harmonized with the gnocchi nicely.

Again, this image is courtesy of Eating Well as my camera continues to be trapped at school during my vacation.

Gnocchi with Zucchini Ribbons and Parsley Brown Butter
Eating Well

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is
beginning to brown, about 2 minutes. Add
shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes.
Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

NUTRITION INFORMATION: Per serving: 327 calories; 10 g fat (6 g sat, 0 g mono); 25 mg cholesterol; 48 g carbohydrate; 12 g protein; 5 g fiber; 710 mg sodium; 540 mg potassium. Nutrition bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (25% dv). Exchanges: 2 1/2 starch, 2 vegetable. 1 medium-fat meat, 1 fat; 3 Carbohydrate Servings

TIP: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.

New Year ... new blog.

Well, maybe not a new blog but at least a renewed attempt to get back into the blogging swing. I confess, my couple months off have been quite disastrous. I'm completely out of the habit of photographing food, and could have posted many a recipe had I only remembered to take a picture.

Oh well, here we go in 2007. Light and healthy (for the most part) and cooking up a storm. That's my new year's resolution, and I'm beginning with a delightful Cooking Light recipe for Cavatappi with Vodka Sauce. M and I both love a good vodka sauce. The creamy lusciouness of the sauce coating the nooks and crannies of pasta shapes - heaven on earth. However the cream and butter that makes a vodka sauce taste good isn't so great for one's overall health. Except perhaps on special and oh so indulgent occasions.

So, I wanted to try this Cooking Light version and see if it was up to snuff. Would it do for our vodka sauce cravings without doing in our waistlines? And the answer is yes. I made a couple mistakes when making the recipe, and it was still good enough to repeat and correct in the future. I didn't cook the sauce at a high enough heat to burn off all the vodka, and I didn't have enough of one kind of pasta to make the recipe. I'm notorious for always buying pasta, and having our pantry swim in about ten boxes of different kinds of pasta. So this time I figured I must have the right amount of pasta at home, and I didn't. So we had it with a mix of farfalle, and whole wheat fusilli. And the recipe was still a keeper!

Cavatappi with Vodka Sauce
From Cooking Light
Luscious, creamy vodka sauce gets into every nook and cranny of the spiral-shaped cavatappi. You can also use fusilli or penne.

My notes - I added peas because M. is a big fan of peas with his vodka sauce. And I never turn down an extra veggie!


8 ounces uncooked cavatappi pasta (about 3 cups)
1 tablespoon butter
2/3 cup finely chopped onion
1 garlic clove, minced
1 (8-ounce) can tomato sauce
4 teaspoons all-purpose flour
1 tablespoon water
3/4 cup half-and-half
1/2 cup 2% reduced-fat milk
1/3 cup vodka
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons finely chopped basil

Cook pasta according to package directions, omitting salt and fat. Drain.

Melt butter in a medium saucepan over medium heat. Add onion and garlic; cover and cook 3 minutes or until tender. Add tomato sauce; simmer, partially covered, 8 minutes or until thick. Combine flour and water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add half-and-half, milk, vodka, salt, and pepper; bring to a boil. Stir in cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add pasta; toss to coat. Sprinkle with basil.

Yield: 4 servings (serving size: about 1 1/3 cups)

CALORIES 449 (27% from fat); FAT 13.3g (sat 8g,mono 3.4g,poly 0.5g); PROTEIN 16.6g; CHOLESTEROL 36mg; CALCIUM 275mg; SODIUM 784mg; FIBER 3.2g; IRON 2.7mg; CARBOHYDRATE 55g

Cooking Light, MAY 2003

Mac and Cheese....

... when you've got to be good while being bad. This is my go-to, quick and easy, not TOO sinful but still mac and cheese recipe. It shows up every couple of weeks, and is always greated with a smile from all who taste. Is it gooey drippy cheesey goodness? No, its a Weight Watchers recipe. But it does use REAL (not reduced fat) cheddar cheese, which to me is a big part of its richer taste despite being a light recipe. And, it's pretty quick to throw together. Assemble bake and enjoy within an hour (45 minutes if you are particularly organized and speedy). Although, this batch came out a bit over-done. The texture on the left side of the picture is more typical.

Sometimes you've just got to have the macaroni and cheese!

Off to Florida for Thanksgiving - now it's finally gotten cool in New York City I'm off to warmer pastures. Figures. Nothing like keeping this topsy turvy weather going ...

Macaroni and Cheese
Weight Watchers Versatile Vegetarian Cookbook
Serves 4

(I usually leave out the basil and the tomato)

1 1/2 cups elbow macaroni
1 cup 1% low-fat milk
1/2 onion -- grated (I used a whole one)
2 tablespoons unbleached flour
2 garlic cloves -- crushed
1/2 teaspoon dry mustard (about 1 heaping tsp)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
pinch nutmeg
4 ounces sharp cheddar cheese
1 tomato -- diced (very large or 2)
1 tablespoon chopped basil (fresh about 1/2 cup)

Preheat the oven to 350 degrees. Cook the macaroni according to package directions. Drain and keep warm.

In a large saucepan bring the milk, onion, flour, garlic, mustard, salt, pepper, and nutmeg to a boil. Cook, stirring constantly, until thickened, 3-4 minutes. Stir in the cheese in batches until it's melted and the sauce is smooth; stir in the macaroni, tomato, and basil.

Transfer the mixture to a shallow 1-quart casserole. Bake until golden, 35-40 minutes; cool slightly before serving.



Per Serving (excluding unknown items): 247 Calories; 11g Fat (38.5% calories from fat); 13g Protein; 25g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 478mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat.

Continuing the parade of favorite dishes...

... comes this oldie but goodie. This recipe, tantalizingly called Fettucine and Tofu with Finger-Licking Peanut Sauce, is quick to throw to together and easily modified to whatever ingredients are on hand. You'll notice the broccoli in my picture, and the absence of broccoli in the recipe. And I didn't have scallions - so no scallions were harmed in the making of my dish. I only had baby carrots, and so I roughly chopped them and skipped the grating step. When I've made this dish in the past, I've thrown in various vegetables from the vegetable drawer with little impact on the overall recipe. If you were putting in significantly more veggies then called for, you may want to consider doubling the sauce. But generally I find the proportion of sauce to noodles appropriate (and I like things SAUCY!). I also brown the tofu in a skillet before adding. That's my personal preference, but I don't think I personally would enjoy the dish as much if the tofu weren't browned and cooked. And I've used whole wheat fettucine, regular fettucine, spaghetti (whole wheat or regular) and various other incarnations of pasta. I don't think the dish would work with shapes like rigatoni or farfalle, but anything long and noodley would sub very well

This time, I served the noodles with vegetarian Thai dumplings and sauteed greens. And the entire dish went from prep to eat in about 40 minutes, which isn't too bad at all for a weeknight.

Fettuccine and Tofu with Finger-Licking Peanut Sauce
Cooking Light

1/2 cup fat-free, less-sodium chicken broth
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) sliced green onions
1 cup shredded carrot

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

A Simple Supper Stand-by...

Well, I mustered some energy last night but not enough to prepare the soups I'd planned. Instead I reverted to an old favorite. This is another quick and easy meal (seems to be a trend around here these days) that can go from freezer and cupboard to plate within twenty minutes. I of course used veggie broth, and added some fresh garlic to the broth as it heated. The fresh herb (I used flatleaf parsley) and the sprinkle of parmesan cheese are key - don't leave them out! I served with cheesey garlic toasts, and both M. and I enjoyed a simple yet warming Sunday supper.


Cheese Tortellini in Light Broth
Giada De Laurentiis
Every Day Italian
serves 4

4 cups low-salt chicken broth
Freshly ground black pepper
1 (9-ounce) packages refrigerated cheese tortellini
2 tablespoons chopped fresh Italian parsley leaves
3 tablespoons grated parmesan cheese

Pour the broth into a heavy large saucepan. Cover and bring to a boil over high heat. Season the broth with pepper, to taste. Add the tortellini. Simmer over medium heat until al dente, about 7 minutes.

Ladle the broth and tortellini into soup bowls. Top with parsley and Parmesan and serve.

Darkest before the Dawn...

Last night I felt like the world was ending. Life seemed sniffly and miserable and just blah.

Today, the world seemed liveable. Despite not nearly enough sleep, I feel ten times better than I did yesterday. My day at school went pretty well, considering it's September, and I didn't mind pulling out my "stern teacher" mask too much at all! It was actually kind of fun. :) And, I got home early-ish. I had time to make the soup I was supposed to make earlier in the week, and whip through most of the second disk of Grey's Anatomy (Season 1) while chopping and simmering the soup.

All in all, it was a good day.

The notes below are from Eating Well, the source of the recipe. I stuck to the recipe, but I did sub pattypan squash for the zucchini. I could have sworn I purchased zucchini, but it seems to have vanished into a black hole lurking in the back of the fridge. But the pattypan worked delightfully. I garnished the soup with a touch of grated parmesan cheese, and served it with a divine rosemary ciabbatta roll. The rolls come parbaked from an online grocery service here in NYC, and when they come out of the oven after 12 minutes of baking, they are pure crispy but doughy heaven. I always keep a bag in the freezer during soup season.

Tortellini and Zucchini Soup

Yield: 6 servings, about 1 1/2 cups each
Active Time: 25 minutes
Total Time: 40 minutes
Ease of preparation: Easy

Everyone knows tortellini make a quick weeknight pasta dinner—but they also add substance that turns this quick vegetable soup into a meal. One caveat: Read the label carefully; avoid pasta products made with hydrogenated oils or unnecessary preservatives. Make it a Meal: Enjoy with a slice of multigrain baguette and a spinach salad.

2 tablespoons extra-virgin olive oil
2 large carrots, finely chopped
1 large onion, diced
2 tablespoons minced garlic
1 teaspoon chopped fresh rosemary
2 14-ounce cans vegetable broth
2 medium zucchini, diced
9 ounces (about 2 cups) fresh or frozen tortellini, preferably spinach-&-cheese
4 plum tomatoes, diced
2 tablespoons red-wine vinegar

1. Heat oil in a Dutch oven over medium heat. Add carrots and onion; stir, cover and cook, stirring occasionally, until the onion is soft and just beginning to brown, 6 to 7 minutes. Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
2. Stir in broth and zucchini; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes. Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down, 6 to 10 minutes. Stir vinegar into the hot soup just before serving.
Per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 10 mg cholesterol; 28 g carbohydrate; 7 g protein; 4 g fiber; 386 mg sodium; 399 mg potassium.
Nutrition bonus: Vitamin A (80% daily value), Vitamin C (35% dv).

Chipotle Macaroni and Cheese

Last night we had a casual dinner party. And I mean casual! We had two good friends to dinner, and we all enjoyed each other's company while keeping things simple. We dined on a delicious eggplant salsa and hummus appetizer my friend brought from a store near where she works. I made Cooking Light's Chipotle Macaroni and Cheese and a huge salad, and I bought chocolate angel food cake from Whole Foods for dessert. I topped the cake with fresh peaches and nectarines and a dash of whipped cream from a can and it was easy and delicious!

We all really enjoyed the macaroni and cheese. With the cool and cloudy weather we've been having lately, I've found myself craving comfort foods like macaroni and cheese. And this was a recipe I've wanted to try. I did subsitute Muir Glen's Fire Roasted Tomatoes for the type of diced tomato called for in the recipe, which I would do again. The smoky taste of the fire-roasted tomatoes compliments the smoky taste in the chipotles well. M. thought the taste of chipotle was a bit overwhelming, and recommended cutting back a bit. So next time I make the dish, I'll only use one chili and see how that goes. But it is safe to say that this will be a dish repeated in this house as we both really enjoyed it. And so did our dinner guests.

Chipotle Macaroni and Cheese

Cooking Light's Notes - This macaroni and cheese is a favorite of ours because it is incredibly tasty and easy to prepare. You don't even have to make a white sauce for this creamy dish. The acidic tomatoes counter the richness of the cheeses.

1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 garlic clove, minced
2 tablespoons all-purpose flour
1 (14 1/2-ounce) can diced tomatoes and green chiles, undrained
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
2 cups (8 ounces) shredded reduced-fat sharp cheddar cheese
1 cup 1% low-fat cottage cheese
1 cup 2% reduced-fat milk
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 large egg, lightly beaten
Cooking spray
3 tablespoons dry breadcrumbs

Preheat oven to 350°.

Remove 1 teaspoon adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop to measure 1 tablespoon. Reserve remaining chiles and adobo sauce for another use.

Melt butter in a Dutch oven over medium-high heat. Add chopped chiles, onion, bell pepper, and garlic; cook 4 minutes or until onion is tender, stirring frequently. Sprinkle with flour; cook 30 seconds, stirring constantly. Reduce heat to medium; add tomatoes. Cook 3 minutes or until thickened. Add reserved 1 teaspoon adobo sauce, pasta, cheddar cheese, cottage cheese, milk, Parmesan, and egg; stir to combine. Spoon pasta mixture into a 2-quart baking dish coated with cooking spray; top with breadcrumbs. Bake at 350° for 30 minutes or until bubbly

Yield: 6 servings (serving size: about 1 cup)
CALORIES 324(24% from fat); FAT 8.5g (sat 4.6g,mono 2.4g,poly 0.6g); PROTEIN 34.2g; CHOLESTEROL 56mg; CALCIUM 307mg; SODIUM 756mg; FIBER 2g; IRON 2.4mg; CARBOHYDRATE 39.6g
Cooking Light, JULY 2004

A Bowl Full of Comfort.

Last night, I was in a terrible mood. You know how sometimes that happens? There's no one particular reason, but I was just feeling down. The weather was grey and rainy. That might have been part of it. I had to go to the dentist earlier in the day. And I hate the dentist, even the new one I tried who was the nicest person ever. That could have been a factor as well. I finished my filing project, but it was excruciating. Who knows - for whatever the reason I was grumpy! So I made myself the one food item that spells comfort for me.


When I'm sick, this is what I eat. When I'm grouchy and grumpy, this is the food I turn to for comfort. It can be homemade, there is no requirement for the magic food to come out of Annie's purple box. But that will do since there is rarely a homemade macaroni and cheese supply when these times of grumpiness and illness come a-knockin. And after a bowl of cheesey goodness, I usually feel a bit better.

So, this process made me wonder. What are the comfort foods of others? Come on internet folks, I know you're out there reading. Pop on over to the comments section, and tell me what your favorite comfort food is. Do you go for the salty like french fries or potato chips? Or do you have more of a sweet tooth, and only dessert will do?

Curious minds want to know....

Seizing success...

... from the jaws of failure.

Tonight I made one fo the recipes I perused in the August issue of Food and Wine magazine. I don't usually read Food and Wine (too many meaty recipes, or so I thought), but this issue caught my eye in the airport newstand with a title heralding "healthy recipes". I was even more pleased when I picked it up and flipped through to see that the healthy options included several vegetarian dishes. So I gave it a whirl, and am actually considering a subscription. I enjoyed it thoroughly and saw several dishes I'd like to make. This pasta is the first of several soon to make an appearance from the August Food and Wine issue.

Spaghetti with Lemon, Chile and Creamy Spinach as a whole was pretty easy to prepare. A little fiddly (mincing garlic, chopping the chile, zesting two lemons) but overall the prep was minimal and definitely quick enough for weeknight consideration. My changes to the recipe were only using the zest of one lemon (as it was what I had), using fat free instead of low fat yogurt and using one pound of spinach.

Despite the challenges I had in making this dish, M. and I both enjoyed the results thoroughly. I had some issues with the spinach. I washed it just before adding it to the sauce, and it made it very runny. I think this recipe would work best with washed and dried spinach, or even bagged. But I was in a hurry, and so skipped the spinning/drying step. The runniness was "fixed" with a tablespoon of flour and cornstarch added to the sauce, but there was a tense moment as I looked at my pasta "soup". I'm also not crazy about the fat-free yogurt (which I happened to have on hand). I think the dish would benefit from the low-fat yogurt called for in the recipe in terms of texture. The sauce was delicious, but I couldn't help but think that a slightly richer yogurt would have made the dish seem a bit more decadent instead of a bit thin. I wished I'd had more lemon zest, and would add two chilis next time as the one I added disappeared into the dish with little enhancement to the overall melding of the three flavors.

In the end, I will make this dish again as I think it had great potential. The errors I've identified were a factor in our enjoyment of the dish, however the result was still tasty even with these errors so trying again seems worth it. I think this dish might end up in my "weekday repetoire" - one of those dishes you memorize the ingredients for, can decide to make while at the grocery store, and can whip up pretty easily to great appreciation from the eating audience.

This is my attempt at making the dish.

This is Food and Wine's attempt.

Spaghetti with Lemon, Chile and Creamy Spinach
Food and Wine Magazine - August 2006

Food and Wine's notes - Instead of using heavy cream, this tangy, spicy dish calls for low-fat yogurt, which is packed with protein and calcium. Stirring a little flour into the yogurt prevents curdling as it simmers and creates a thick, rich and satisfying sauce for all kinds of pasta and vegetables.

My notes - Be careful of how much water is clinging to your spinach leaves. I washed mine right before adding them to the sauce, and it made the sauce way too runny. Adding a touch more yogurt as well as a tablespoon of flour and cornstarch saved the texture. The total dish was tasty, but I'd definitely like to try it again with drier spinach.

ingredients

• 1/2 pound whole wheat spaghetti
• 1 1/2 cups plain low-fat yogurt
• 1 tablespoon all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 4 garlic cloves, minced
• 1 red Thai chile, minced
• 10 ounces baby spinach
• Finely grated zest of 2 lemons, plus 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 1/4 cup freshly grated Parmesan cheese

directions

1. In a large saucepan of boiling salted water, cook the spaghetti until al dente. Drain and return to the saucepan.
2. Meanwhile, in a bowl, whisk the yogurt with the flour until smooth. In a large skillet, heat the olive oil. Add the garlic and chile and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes. Add the yogurt and bring to a simmer over moderate heat, stirring. Add the spinach by the handful and cook until wilted, stirring. When all of the spinach has been added, stir in the lemon zest and juice and season with salt and pepper.
3. Add the sauce to the spaghetti and toss well to coat. Mound in bowls, sprinkle with the Parmesan and serve right away.

NOTES One Serving 329 Calories, 7 gm Total Fat, 2.8 gm Saturated Fat, 49 gm Carbohydrates, 9 gm Fiber.

Technorati Tags: vegetarian, spinach, pasta, Food and Wine Magazine

When inspiration doesn't strike...

... but a fridge full of veggies that need to be used up does, and you cook no matter how unmotivated you feel. Tonight, I didn't feel like cooking. In fact, I didn't feel like doing much at all. I talked myself out of the gym, and the weather outside looked like this - and my inspiration was at an all time low. M. had a work function and wouldn't be home for dinner and I was ready to scrounge for food and kick back and do nothing.

But I persevered against these strong evolutionary feelings to sit back and watch the rain thunder down on poor hapless Brooklyn. Instead, I tackled those fresh fava beans, and made what turned out to be a surprisingly tasty dish. Reading through the ingredients I thought - eh. This will be okay. Nothing special. In fact, it turned out to be a surprisingly delicious combination of simple ingredients (CHEESE), so much so that I had to put the leftovers away in the fridge quickly so as not to consume too much! And paired with my own incarnation of a Roasted Beet and Goat Cheese Salad, the meal made the efforts (and cleaning the kitchen) worthwhile. M. now has tasty leftovers to take for lunch tomorrow, and I feel like I did something instead of being a lazy bum! It works out for everyone.

Orecchiette with Fresh Fava Beans, Ricotta, and Shredded Mint
Cooking Light April 2006

While fava beans are best, frozen lima beans or green peas can be used in a pinch. If using frozen beans or peas, just toss them into the pasta water during the last minute of cooking and drain with the pasta. If you can’t find orecchiette, use seashell pasta.

2 pounds unshelled fava beans (about 1 cup shelled)
1 pound uncooked orecchiette pasta (little ears pasta)
1 teaspoon olive oil
¾ teaspoon salt
1 cup part-skim ricotta cheese
½ cup grated fresh parmesan cheese
½ cup chopped fresh mint
½ teaspoon freshly ground pepper
mint sprigs optional

Remove beans from pods; discard pods. Cook beans in boiling water for 1 minute. Remove beans with a slotted spoon. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set beans aside.

Cook pasta according to the package directions, omitting salt and fat. Drain pasta, reserving 1 cup pasta water. Place pasta in a large bowl; add oil and salt. Toss well.

Combine the 1 cup reserved pasta water, ricotta cheese, Parmesan cheese, chopped mint, and pepper. Add beans and cheese mixture to pasta mixture; toss to combine. Garnish with mint sprigs, if desired.

Yield: 6 servings (serving size: about 1 cup)

NUTRITION PER SERVING
CALORIES 507(16% from fat); FAT 8.8g (sat 4.1g,mono 2.5g,poly 1.3g); PROTEIN 29.2g; CHOLESTEROL 25mg; CALCIUM 255mg; SODIUM 540mg; FIBER 4.7g; IRON 6.2mg; CARBOHYDRATE 85.5g

Today's Roasted Beet and Goat Cheese Salad

I took my bunch of beets, cut off the greens and then scrubbed the beets. After scrubbing, I wrapped each individually in foil, and roasted at 400 degrees for one hour. Then I held under running water while I rubbed off the skins. I then washed and sliced the greens, and sauteed them on a nonstick cooking skillet with cooking spray and one diced garlic clove. I took pre-sliced and washed lettuce, and assembled one portion on a plate. I added some beet greens and stems, and then sliced an appropriate number of beets. I sprinkled goat cheese on the top, added a swirl of storebought vinaigrette and called it tonight's beet and goat cheese salad.

Creamy and delicious pasta salad.

Like many Americans, I have a fondness for creamy, mayonnaisey and delicious pasta salads. No matter how I try to lighten my diet, there's just something about that creamy richness (especially in the summer time) that I find appealing.

Since I'm not blessed with a metabolism that will let me indulge in such a dish too often, I've found ways to replicate the creamy rich texture with less fat. One easy way is the recipe I made for lunch today. It is from the magazine Eating Well, to which I've subscribed for several years. Much like my other favorite magazine Cooking Light, Eating Well strives to print healthy recipes that taste great while keeping things like oil and fat in moderation.

One of my favorite things about this recipe is that it is very forgiving. It can be easily doubled, easily halved, and the ingredients are easily substituted when one or two might be missing. Like today, I carefully wrote down all I needed to buy to make the salad but somehow the words "yellow or red bell pepper" didn't register, and my salad was bell pepper-less. I typically add baked tofu to the salad, but today I didn't have any so I added a can of chickpeas instead. And, I don't tend to measure the vegetable ingredients. I halved an entire container of grape tomatoes, threw in a bunch of pre-shredded carrots, slivered what looked to be enough basil and thus kept the preparation somewhat free-form. The dressing makes enough to coat the salad easily (along with whatever additions I've added) so I've never worried about having a too dry salad. Oh, and I leave out the olives because I don't like them. And its MY pasta salad - :) !


Garden Pasta Salad
Eating Well
Serves 6 1 cup portions

Eating Well's note: To make this salad more substantial, you can toss in canned chunk light tuna, cooked chicken or flavored baked tofu.

2 cups whole-wheat rotini (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar or lemon juice
1 clove garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil

1. Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

Per serving: 205 calories; 9 g fat (2 g sat, 5 g mono); 1 mg cholesterol; 29 g carbohydrate; 6 g protein; 4 g fiber; 291 mg sodium.

Technorati Tags: pasta, salad

Pesto

On Tuesday, I stopped by our local farmer's market and scored this lovely bunch of basil for a mere $2.

Instantly, I thought of making pesto. Traditionally, I'm a red sauce kind of girl. But my dear college friend M (recipient of the rhubarb shortbread) worked her magic on me in college and opened my eyes to the delight that is a tangy pesto sauce. M. and I spent a few days on the Ligurian coast during our honeymoon in the summer of 2004, and there I got to taste pesto sauces to my heart's content. Pesto originally hails from the Ligurian part of Italy, and each restaurant had their own recipe but they were all delicious! And, since our wedding anniversary is quickly approaching, I thought this bunch of basil would be perfect for trying a new pesto recipe.

Pesto
Adapted from Bow-Tie Pasta with Pesto recipe
The American Test Kitchen Cookbook

1/4 cup pine nuts
3 medium cloves of garlic, threaded on a skewer
2 cups packed basil leaves
2 tablespoons fresh flat-leaf parsley leaves (optional, I omitted)
7 tablespoons extra-virgin olive oil
salt
1/4 cup finely grated parmesan
1 pound pasta (bow-ties, linguine, fusilli etc)

1. Toast nuts in a small, heavy skillet over medium heat. Stir frequently, until nuts are just golden and fragrant (4-5 minutes).
2. Meanwhile bring 4 quarts of water to boil in large pot. Lower skewered garlic into water, and boil for 45 seconds. Run garlic under cold water. Remove from skewer, peel and mince. [I simply boiled water in a pyrex measuring cup in the microwave and boiled the garlic in that, since I wasn't cooking an entire pound of pasta.]
3. Place basil and parsley (if using) in a heavy-duty sealable plastic bag. Pound with meat pounder or roll with rolling pin until all leaves are bruised (I used the rolling pin method).
4. Place nuts, garlic, basil, oil and 1/2 tsp salt in workbowl of food processor fitted with steel blade. Process until smooth, stopping to scrape down sides of bowl as neccessary. Transfer mixture to small bowl. Add cheese and adjust salt. (Surface of pesto can be covered with sheet of plastic wrap and refrigerated for up to five days.


I just cooked a little pasta for me, since M. was working late. I served my fusilli with pesto along side the asparagus from our CSA share, and wilted swiss chard greens. I simply washed and chopped the chard, cooking with a touch of cooking spray, half a lemon and salt and pepper. The aspargus was glazed with lemon juice and a touch of basalmic vinegar, as well as a dash of salt and pepper. With a little homemade whole wheat garlic bread and a glass of wine, it made for a tasty and enjoyable meal.




After dinner I browsed through The America's Test Kitchen Cookbook as it is one I haven't looked at as often as I should. While not vegetarian, there are plenty of vegetarian options I should find occasions to try. Helios and I thought the thin crust pizza looked quite promising....



Technorati Tags: basil, pesto, Italian

A recipe from the past....

Okay, so we had the miso-glazed eggplant to start my attempt at an elegant Saturday night meal. But what to accompany? I wasn't feeling in a pad thai mood, nor was I really feeling like tofu. Then, I suddenly remembered a recipe I'd made at home several years before. M. wasn't with me on that particular trip, but I remembered loving this particular dish that my mother and I made together. The recipe came out of a Vietnamese-Thai cookbook she received that Christmas, and this was the recipe we tried to break it in. I copied the recipe, but I didn't record the name of the cookbook. So that remains a mystery.

I'm not sure what made me think of this recipe yesterday, but I did. It involves chopping - so much chopping - that I recommend cheating and using pre-shredded carrots and cabbage (as I did) if available. There are many components to the dish but they come together so nicely! M. was very impressed (although very hungry by the time I actually got the dish to the table). This is not a quick weeknight meal but a meal you might make when you really want to enjoy the process of cooking (or at least chopping). Otherwise you'll lose your mind!


Warm Vegetables on Cool Noodles

Serves 4 (We'll be getting at least 6 servings out of this dish)

Notes from author - Of all the vegetarian dishes I have cooked - and there are many- this is my all-time favorite. It's simple and straightforward, but the flavors are intense and lively. Make sure you have all the ingredients preapred before you start to cook. The actual cooking time for this dish is only minutes.

Noodles

1/2 pound dried rice vermicelli boiled in water for 4-5 minutes, rinsed and drained
2 cups bean sprouts
1/2 small cucumber, seeded and julienned
1/4 cup fresh mint leaves, cut in half
3 romaine lettuce leaves shredded

Topping
1 cup julienned carrots
2 cups broccoli florets, cut into small thin pieces
2 tablespoons of vegetable oil
1 small yellow onion sliced
6 dried black mushrooms, soaked in hot water for thirty minutes, stemmed and thinly sliced
(I used shiitake)
2 cups shredded Napa cabbage
1 medium bell pepper, julienned
3 tablespoons soy sauce
2 teaspoons chopped roasted peanuts

Accompaniment
1 cup cilantro-lime soy sauce (see additional recipe)


After the rice vermicelli have cooled, gently toss with the bean sprouts, cucumber, mint and lettuce until well blended. Set aside.

Bring water to a rolling boil in a medium pot. Using sieve with handle, blanch the carrots and broccoli until colors turn (about 10 seconds). Shock in ice water immediately. Drain, and set aside.

Just before serving, heat the oil in a large wok or skillet over high heat. Wait for pan to get very hot, almost smoking. Carefully add the onion (oil may splatter) and stir until it begins to soften (about 30 seconds). Add the mushrooms and saute for one minute. Add the carrots, broccoli, cabbage and bell pepper and stir-fry for 2-3 more minutes. Vegetables should be very hot and sizzling. Push the vegetables to one side of the pan and add soy sauce to the open area to create a distinctive fragrance. Then continue stirring vegetables for another minute and remove from heat.

To serve, place noodle mixture in individual soup or pasta bowls. Top with stirfried vegetables. Garnish with peanuts. Invite each gues to drizzle 3 tablespoons of cilantro-lime soy sauce on the noodles and toss gently before eating.

Cilantro-Lime Soy Sauce
makes about 2/3 cup

Using soy sauce as the base, the smashed ginger, chilies, garlic and lime juice make this sauce particularly memorable.

1 clove garlic
2 fresh thai bird chilies and/or 1 teaspoon of ground chili paste (I went with the paste, and added 1.5 teaspoons which was possibly a bit much for us)
1 1 inch piece of fresh giner, peeled and thinly sliced
2 tablespoons of finely chopped cilantro
1/4 cup soy sauce
2 tablespoons fresh lime juice with pulp
3 tablespoons of water
2 tablespoons of sugar

Place garlic, chiles, chili paste and ginger in a mortar and pound to a paste. Transfer paste into a glass jar with a tight-fitting lid and add remaining ingredients. Mix well until sugar is dissolved. To serve, pour into small ramekins. Sauce will keep in refridgerator for up to two weeks.


So yes, a meal with a lot of chopping and prep work. Was it as good as I remembered? Yes. Will I make it again tomorrow? No. But will I make it again some other lazy Saturday? Yes.

Technorati Tags: Asian, vegan, noodles,