Ingredients
Salt and pepper
1 pound tagliatelle or fettuccine pasta ( I use Brown Rice or Gluten Free Pasta)
1 pound thin asparagus, cut into 2-inch pieces on an angle
1/4 cup Extra Virgin Olive Oil
1/4 pound Turkey or Chicken Sausage and chop into 1/4 inch pieces
4 cloves garlic, finely chopped
1/2 cup dry white wine (I substitute the wine with lemon juice)
3 egg yolks, beaten
Freshly grated Parmigiano-Reggiano cheese, I use Cream Cheese instead.
2 tablespoons chopped fresh thyme, about 2 palmfuls
1 tablespoon grated lemon peel
Preparation
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Add the asparagus in the last 2 minutes of cooking. Drain, reserving 1 cup of the pasta cooking water.
While the pasta is working, in a large skillet, heat the olive oil, 4 turns of the pan, over medium heat. Add the chicken or turkey sausage and cook for 2 minutes. Lower the heat to medium-low and stir in the garlic for 2 minutes. Add the wine or Lemon Juice and cook until reduced slightly, 1 minute. Lower the heat to the lowest setting.
In a medium bowl, combine the reserved pasta cooking water and the beaten egg yolks to temper the eggs. Add the drained pasta to the sausage mixture in the skillet. Season with the cheese, thyme, lemon peel and pepper. Pour in the egg mixture and toss vigorously to thicken the sauce, 1 to 2 minutes.
Friday, April 30, 2010
Ricotta-and-Radish Crostini
Ingredients:
Eighteen 1/4-inch-thick baguette slices or Gluten and Yeast free bread
1/2 cup plus 1 tablespoon ricotta cheese
1 tablespoon fresh lemon juice
1/2 teaspoon salt, plus more for sprinkling
1 pinch pepper
24 thin slices radish
Grated lemon peel, for serving
Directions:
Toast eighteen 1/4-inch-thick baguette slices or Gluten and Yeast free bread, cut on an angle, in a 350° oven. Stir together 1/2 cup plus 1 tablespoon ricotta cheese, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and a pinch pepper. Spread the ricotta mixture onto each toast and top each with 4 thin slices radish, a sprinkle of salt and grated lemon peel.
Eighteen 1/4-inch-thick baguette slices or Gluten and Yeast free bread
1/2 cup plus 1 tablespoon ricotta cheese
1 tablespoon fresh lemon juice
1/2 teaspoon salt, plus more for sprinkling
1 pinch pepper
24 thin slices radish
Grated lemon peel, for serving
Directions:
Toast eighteen 1/4-inch-thick baguette slices or Gluten and Yeast free bread, cut on an angle, in a 350° oven. Stir together 1/2 cup plus 1 tablespoon ricotta cheese, 1 tablespoon fresh lemon juice, 1/2 teaspoon salt and a pinch pepper. Spread the ricotta mixture onto each toast and top each with 4 thin slices radish, a sprinkle of salt and grated lemon peel.
Shrimp-and-Bean Salad
Ingredients:
1/2 cup extra-virgin olive oil
Grated peel and juice of 1 lime
1 teaspoon dried oregano
Two 15-ounce cans black beans, rinsed
4 cups shredded escarole
1/2 pound jicama, peeled and cut into 3/4-inch cubes (about 2 cups)
2 scallions, thinly sliced
1/2 cup chopped cilantro, plus more for sprinkling Salt and pepper
1 pound frozen peeled and deveined large shrimp, thawed Defrost frozen shrimp in a resealable plastic bag submerged in water for 10 minutes.
Swap in 2 cups chopped cucumbers for the jicama.
Directions:
In a large bowl, whisk together 6 tablespoons olive oil, the lime peel, lime juice and oregano. Add the black beans, escarole, jicama, scallions and cilantro; toss. Season with salt and pepper; divide among 4 plates.
In a large skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the shrimp, season with salt and pepper and cook, turning once, until just opaque, about 5 minutes. Arrange on top of the bean salad and sprinkle with more cilantro.
1/2 cup extra-virgin olive oil
Grated peel and juice of 1 lime
1 teaspoon dried oregano
Two 15-ounce cans black beans, rinsed
4 cups shredded escarole
1/2 pound jicama, peeled and cut into 3/4-inch cubes (about 2 cups)
2 scallions, thinly sliced
1/2 cup chopped cilantro, plus more for sprinkling Salt and pepper
1 pound frozen peeled and deveined large shrimp, thawed Defrost frozen shrimp in a resealable plastic bag submerged in water for 10 minutes.
Swap in 2 cups chopped cucumbers for the jicama.
Directions:
In a large bowl, whisk together 6 tablespoons olive oil, the lime peel, lime juice and oregano. Add the black beans, escarole, jicama, scallions and cilantro; toss. Season with salt and pepper; divide among 4 plates.
In a large skillet, heat the remaining 2 tablespoons olive oil over high heat. Add the shrimp, season with salt and pepper and cook, turning once, until just opaque, about 5 minutes. Arrange on top of the bean salad and sprinkle with more cilantro.
Black Bean and Avocado Burritos with Jicama-Cucumber Slaw
Ingredients:
3 tablespoons extra-virgin olive oil
Two 15-ounce cans black beans, rinsed
2 cloves garlic, finely chopped
Salt and pepper
4 burrito-size flour tortillas (yeast and gluten free)
1 avocado, peeled and diced
1 8oz Cream Cheese
1 tablespoon fresh lemon juice
1 english cucumber, cut into matchsticks
1/2 jicama (about 1/2 pound)—peeled, thinly sliced, then cut into matchsticks Use a vegetable peeler to thinly slice the cucumber lengthwise, then halve each slice crosswise before cutting into matchsticks.
Stir thinly sliced scallions or chopped cilantro into the garlic black beans, or add finely chopped jalapeño to the slaw.
Directions:
In a large pot, heat 1 tablespoon olive oil over medium heat. Add the beans and garlic and season with salt and pepper. Cook, mashing, until warmed, about 5 minutes.
Wrap the tortillas in a paper towel and heat in the microwave for 1 minute. Lay flat on a work surface and divide the beans, avocado and cheese among them; roll up like burritos. Wrap in paper towels and microwave until the cheese is melted, 1 to 2 minutes.
In a large bowl, whisk together the lemon juice and remaining 2 tablespoons olive oil; add the cucumber and jicama and toss and season. Serve with the burritos.
3 tablespoons extra-virgin olive oil
Two 15-ounce cans black beans, rinsed
2 cloves garlic, finely chopped
Salt and pepper
4 burrito-size flour tortillas (yeast and gluten free)
1 avocado, peeled and diced
1 8oz Cream Cheese
1 tablespoon fresh lemon juice
1 english cucumber, cut into matchsticks
1/2 jicama (about 1/2 pound)—peeled, thinly sliced, then cut into matchsticks Use a vegetable peeler to thinly slice the cucumber lengthwise, then halve each slice crosswise before cutting into matchsticks.
Stir thinly sliced scallions or chopped cilantro into the garlic black beans, or add finely chopped jalapeño to the slaw.
Directions:
In a large pot, heat 1 tablespoon olive oil over medium heat. Add the beans and garlic and season with salt and pepper. Cook, mashing, until warmed, about 5 minutes.
Wrap the tortillas in a paper towel and heat in the microwave for 1 minute. Lay flat on a work surface and divide the beans, avocado and cheese among them; roll up like burritos. Wrap in paper towels and microwave until the cheese is melted, 1 to 2 minutes.
In a large bowl, whisk together the lemon juice and remaining 2 tablespoons olive oil; add the cucumber and jicama and toss and season. Serve with the burritos.
Friday, April 23, 2010
Best & Worst Breakfast Cereals
We’ve all heard the studies that show breakfast consumption is related to weight loss. For those who haven’t, the results are pretty clear: Breakfast eaters carry less body fat than non-eaters. Yet surprisingly, nearly 40 percent of us still skip breakfast, according to a poll conducted by ABC News. For those who do eat breakfast, about a third choose cereal. That makes it America’s favorite breakfast food. But whether that’s a good thing or not pivots on the choices we make in the supermarket.
http://health.yahoo.com/experts/eatthis/50831/best-amp-worst-breakfast-cereals/
http://health.yahoo.com/experts/eatthis/50831/best-amp-worst-breakfast-cereals/
Sunday, April 11, 2010
Lemon Pasta with Arugula and Pine Nuts
Lemon Pasta with Arugula and Pine Nuts
Ingredients:
4 ounces pine nuts, toasted
1 pound angel-hair pasta
4 tablespoons olive oil
4 large garlic cloves, minced
1 pound baby arugula,rinsed
salt and pepper to taste
1 1/2 cups grated Parmesan cheese ( I don't add the cheese) I left it in for those of you that love cheese.
juice of 1 lemon
**You could add chicken sausage or turkey ground meat to this recipe also.**
Preheat oven at 350.
Place pine nuts on an ungreased baking sheet and toast about 8 minutes or until golden brown.
Cook pasta in salad water according to direction;drain and keep warm.
While pasta is cooking heat 2 tablespoons of the oil in a large skillet over medium heat;add garlic and saute about 5 min. Add arugula to the garlic and cook until wilted, about 7 minutes more. Season arugula to taste with salt and pepper.
In the skillet, toss the pasta with arugula and toasted pine nuts until well mixed.
Remove from heat and add cheese,lemon juice, and the remaining 2 tablespoons of olive oil.
Serve warm with additional Parmesan if desired.
Ingredients:
4 ounces pine nuts, toasted
1 pound angel-hair pasta
4 tablespoons olive oil
4 large garlic cloves, minced
1 pound baby arugula,rinsed
salt and pepper to taste
1 1/2 cups grated Parmesan cheese ( I don't add the cheese) I left it in for those of you that love cheese.
juice of 1 lemon
**You could add chicken sausage or turkey ground meat to this recipe also.**
Preheat oven at 350.
Place pine nuts on an ungreased baking sheet and toast about 8 minutes or until golden brown.
Cook pasta in salad water according to direction;drain and keep warm.
While pasta is cooking heat 2 tablespoons of the oil in a large skillet over medium heat;add garlic and saute about 5 min. Add arugula to the garlic and cook until wilted, about 7 minutes more. Season arugula to taste with salt and pepper.
In the skillet, toss the pasta with arugula and toasted pine nuts until well mixed.
Remove from heat and add cheese,lemon juice, and the remaining 2 tablespoons of olive oil.
Serve warm with additional Parmesan if desired.
Spaghetti with Turkey Meat Sauce
1 pound whole wheat spaghetti
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
1 28-ounce can organic or fresh diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
In a large pot of boiling,sea salted water, cook the pasta according to package directions until done; drain
In a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley.
Serve the pasta with the sauce.
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 cloves garlic, thinly sliced
1 pound ground turkey
Salt and black pepper
1 28-ounce can organic or fresh diced tomatoes
1 teaspoon crushed red pepper
1/4 cup chopped parsley
In a large pot of boiling,sea salted water, cook the pasta according to package directions until done; drain
In a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley.
Serve the pasta with the sauce.
Seared shrimp and spring vegetables
Seared shrimp and spring vegetables
Ingredients:
12 large shrimp,patted dry
1 bunch asparagus, cut into 1-inch pieces
1 cup cherry tomatoes, halved
1 cup sliced red onion
2 cups baby spinach
Directions:In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Season the shrimp with salt and pepper, add to the skillet and cook for 1 minute. Add the asparagus, cherry tomatoes and red onion and cook for 2 minutes. Turn the shrimp, then cook until the tomatoes are shriveled and the shrimp are cooked through, 2 to 3 minutes. Remove from the heat. Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.
Ingredients:
12 large shrimp,patted dry
1 bunch asparagus, cut into 1-inch pieces
1 cup cherry tomatoes, halved
1 cup sliced red onion
2 cups baby spinach
Directions:In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Season the shrimp with salt and pepper, add to the skillet and cook for 1 minute. Add the asparagus, cherry tomatoes and red onion and cook for 2 minutes. Turn the shrimp, then cook until the tomatoes are shriveled and the shrimp are cooked through, 2 to 3 minutes. Remove from the heat. Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.
Thursday, April 8, 2010
My favorite salad dressing...it's so good!
Annie's Naturals Lemon & Chive Dressing
Lemon & Chive Dressing (vinegar-free), an iridescent, light and lemony dressing that’s buttery on the palate (but dairy- and gluten-free) and decadent on just about anything! With the bright, sunny splash of citrus and the garden-fresh herbal infusion of shallot, garlic, and chive, Lemon & Chive Dressing is the perfect addition to green and roasted potato salads, and a flavorful marinade for fish, chicken, and tempeh. Oh, and did we mention it’s fabulous brushed on grilled seasonal vegetables?
INGREDIENTS: Expeller-pressed Canola Oil, Water, Lemon Juice, Garlic, Sea Salt, Shallots, Mustard Flour, Black Pepper, Chives, Xanthan Gum.
Vinegar Free, Gluten Free, Dairy-Free, No Added Sweetener, and Soy Free
Lemon & Chive Dressing (vinegar-free), an iridescent, light and lemony dressing that’s buttery on the palate (but dairy- and gluten-free) and decadent on just about anything! With the bright, sunny splash of citrus and the garden-fresh herbal infusion of shallot, garlic, and chive, Lemon & Chive Dressing is the perfect addition to green and roasted potato salads, and a flavorful marinade for fish, chicken, and tempeh. Oh, and did we mention it’s fabulous brushed on grilled seasonal vegetables?
INGREDIENTS: Expeller-pressed Canola Oil, Water, Lemon Juice, Garlic, Sea Salt, Shallots, Mustard Flour, Black Pepper, Chives, Xanthan Gum.
Vinegar Free, Gluten Free, Dairy-Free, No Added Sweetener, and Soy Free
I'm back from my vacation!
Vacation was great...now I need to detox from my vacation! My focus is food and what we I eat and what I feed my family. I have committed myself to focus on this blog and and post every day. I will post new recipes, products that I like, interesting facts and articles that I find. I would love to read comments about what I blog about. If there is a subject that you find interesting please let me know.
This site tracks everything!
This site tracks everything!! You can enter a recipe, track your calories. I can't wait to really try it out, and I thought you would too! Nutrition facts, calories in food, labels, nutritional information and analysis – NutritionData.com
www.nutritiondata.com
www.nutritiondata.com
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