Healthy Eating: Penne with Roasted Tomatoes, Garlic and White Beans

Matt and I have crazy work hours and often eat dinner late, so I'm always looking for healthy, light recipes to make.  One of my favorite finds is a cookbook by Ellie Krieger called The Food You Crave. It has tons of easy, healthy recipes, that still have a lot of depth.  A lot of times we think of eating healthy as boring or not as satisfying, but it doesn't have to be! 

There are a lot of things you can do with vegetables or fresh herbs to make a dish both tasty and healthy.  For example, roasting.  This particular dish calls for roasted tomatoes and garlic, which is something I'd never tried. The flavors change so much through roasting and it could not be easier.  The sweet, tart flavor of the tomatoes, with the texture of the beans and strong, but somehow still subtle taste of garlic was an amazing combination. 

Penne with Roasted Tomatoes, Garlic and White Beans: Courtesy of Ellie Krieger

3 large ripe tomatoes 

6 large garlic cloves, papery outermost skin removed, but left unpeeled

3 tbsp olive oil

1/2 tsp salt, plus more to taste 

Freshly ground black pepper

Once 15.5 ounce can cannellini or other white beans, preferably low-sodium (C: I used navy beans)

1/2 box (8 oz.) penne pasta (C: I use whole wheat)

2 tbsp fresh lemon juice

1/3 c. fresh basil leaves, cut into ribbons

1/4 c. freshly grated Parmesan cheese (C: I used Kraft blend from my last post)

Preheat oven to 450F.

Slice each tomato into 8 wedges and discard the seeds.  Put the tomato wedges and garlic in a 9x13-inch roasting pan, toss with 2 tbsp of the oil, and sprinkle with 1/4 teaspoon of the salt and a few turns of the pepper.  

Roast, uncovered, until the tomatoes lose their shape and become slightly charred. 35 to 40 minutes. C: Start checking them at about 30 minutes

Drain the beans in a large colander in the sink. C: helps reduce the sodium

Cook the pasta according to the package direction.  Drain the pasta in the colander containing the beans, so that the hot pata water warms the beans.  Return the drained pasta and beans to the pasta pot.  

When the tomatoes are done, carefully pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl, and mash with a fork.  add the lemon juice, the remaining 1 tbsp pil and 1/4 tsp salt, and a pinch of pepper, and stir to combine.  Transfer the roasted tomatoes to the pasta pot, add the garlic lemon mixture and basil and season with salt and pepper to taste.  Toss to combine. Serve with the Parmesan. 

 

Serves 4

Serving Size: 1.5 cups

Per Serving

476 calories

14.5g fat

A couple of notes:

• Although this is pasta dish, a lot of the calories usually come from the sauce, so since this doesn't have any, its still pretty healthy. However, the above nutrition facts may vary based on what kind of pasta you use. 
• Watch the tomatoes and garlic closely while roasting.  Mine were a little overdone, but I only roasted them for 35 minutes. 
• Go easy on the salt. There are a lot of strong flavors in this dish, and it's not really needed.

Cheers!

Claud

Quick Dinner Fav: Italian Turkey Sausage & Sun-dried Tomato Rigatoni

I've made this for dinner a couple of times now, and I have to say that its become one of our favorites.  Sometimes the best recipes come from the days you're rummaging through your pantry just trying to throw something together. This is definitely one of those recipes.

Turkey Sausage & Sun-dried Tomato Pasta

Half a box of Whole Wheat Rigatoni Pasta

3 Italian Turkey Sausage Links

12 oz. Pasta Sauce 

• (My Fav: Fire-Roasted Tomato & Garlic, by Classico)

1/2 c. Sun-Dried Tomatoes, chopped

4 oz. Black Olives, sliced

1/4 c. Extra Virgin Olive Oil

3 tbsp Basil, chopped

1/4 c. Shredded Cheese 

• (I used Kraft's Shredded Parmesan, Romano, and Asiago)

1. Bring 4 cups of lightly-salted water to a boil in a medium sized sauce pan. Add a 1 tbsp of extra virgin olive oil and pasta to water and cook for 10-12 minutes. 

2. Remove sausage from casing and cook until lightly browned, breaking up into small pieces.

3. Warm pasta sauce, black olives, sun-dried tomatoes in a small saucepan until heated throughout. 

4. Drain cooked pasta, toss in medium sized bowl with remaining olive oil.

5. Add sauce to pasta, top with ground turkey sausage, and toss until combined. 

Serve with a sprinkle of cheese and enjoy!

Cheers!

Claud

Sooo Worth It - Simple Chicken Curry

Hello friends! It's been too long! Things have been crazy lately, but trust me, our kitchen has NOT been lonely. I've got pictures upon pictures and many a recipe to share, so here goes...

So in an attempt to venture outside of my kitchen comfort zone, I hesitantly asked my friend Sheena if she had any simple Indian food recipes she could share.  Now I say hesitantly because the thought of cooking something I'd really only eaten maybe 2 times in my life, was a little intimidating!  But Sheena assured me that I could do it.  So I gave it a shot, and not only was it a huge success, but I got to use my rice cooker for the first time ever!

Sheena's Chicken Curry

2 Boneless Chicken Breasts C: I also added a half a pound of shrimp.

2 tsp Cumin Seeds C: I used about 1 tsp, but might cut it out next time. Cumin can be very strong, so it's just a personal preference.

2 tsp Coriander Seeds C: Fun fact - Did you know that coriander is the seed to the cilantro plant?

2 tsp Black Peppercorns (or however much you'd like)

1 Whole dry red chili (this can be substituted with chili powder) CN: I used 2 and would consider using a 3rd. I like it spicy!

1 peeled, 2 inch piece of fresh ginger

5 Garlic cloves

3-4 tbsp. of Olive Oil

1/2 c water

1 Onion, chopped

4 Large Tomatoes C: When you're cutting the tomatoes, it seems like A LOT, but add all 4! I only added 3, but they reduce quite a bit, so I wish I would've added the 4th.

1. Heat pan and dry roast the coriander, cumin and peppercorns. After a few minutes, grind to a coarse powder. C: I didn't have peppercorns or cumin seeds so I roasted the powder which seemed to work.

  

2. Grind/grate red chilies, ginger and garlic to a fine paste. C: I didn't have a food processor or a coffee grinder for the seeds, so I tried putting it all in a blender (be sure to cut ginger into small pieces). It didn't work out so well at first, everything was flying to the side and nothing was being ground.  I added a little olive oil and water to bring everything together, and that seemed to do the trick.

3. Heat oil in a shallow pot, add onion and saute until lightly browned.  Add the dry powders and the paste and continue to saute for 3-4 minutes. 

 

4. Add chopped tomatoes and salt and continue to saute until the tomatoes become soft.

5. Add chicken/shrimp, water and stir. 

6. Cover and cook on medium heat until the meat is cooked throughout. Add cilantro leaves and serve with rice or naan. 

 

Absolutely delicious!!

Cheers!

Claud

 

Lemon Ricotta Biscuits, how do I love thee? Let me count the ways....

Where oh where do I begin? Let's start with the texture... One of my favorite things about these "biscuits" is that they are more like a cross between a biscuit and a scone- which I just looove.  The melt-in-your-mouth kind of scone or biscuit, the kind that makes you reach for your coffee, close your eyes and say "mmmm." 

Don't believe me? Well let's talk flavor. The lemon, almond and ricotta are like best friends in this recipe.  The subtle tangy lemon, the sweet but bold almond, and the fluffy creamy ricotta create an impressive balance.  With none too overpowering, the results are pure perfection. 

Nonna's Lemon Ricotta Biscuits: Courtesy of Giada de Laurentiis
2 c. all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar, plus more for sprinkling 
1/2 c. unsalted butter, at room temperature
1 tbsp. finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tbsp. fresh lemon juice
1/2 tsp. almond extract
1/2 c. thinly sliced almonds

Yield: 12 Biscuits

1. Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F. Whisk the flour, baking powder, baking soda and salt in a medium bowl to blend. C: Use the paper cups!! I did not, and wish I would have because, although they still tasted great, the outside layer of the biscuit that touched the pan was a bit more cooked than the top of the muffin. (See pictures below)  

2. In a large bowl, using an electric mixer, beat 1 cup sugar, butter , and lemon zest until light and fluffy

Beat in the ricotta. Beat in the egg, lemon juice and almond extract. Add the dry ingredients and stir just until blended (the batter will be think and fluffy).  C: In my opinion, the batter will resemble sticky mashed potatoes. 

3. Divide the batter among the prepared muffin cups. Sprinkle the almonds and some sugar over the muffins. C: Pretty please don't forget the sugar on top!

Bake until the muffins just become pale golden on the top, about 20 minutes. Cook lightly serve warm or at room temperature. C:Definitely serve warm!

C:Notice the bottom of the muffin is a little more cooked, it could be that I left them in too long, but I bet using the muffin cups would have helped.

A note on lemon zest: 

The white, inner part of the rind holds the bitter taste, so be careful not to over-grate the lemon.

Over-grated lemon

Nicely-grated lemon :)

Cheers!
Claud

DIY: Not-Your-Average Pizza

So let me tell you about me and pizza.  I really can't say that I have a favorite food (it's too hard to pick!), but if I had to narrow it down, pizza would definitely be on the list.  I just can't turn it down - the sauce... the cheese...mmmm!  Now don't ask me New York or Chicago - I love both, but since I don't live in either city, and it isn't exactly a healthy meal, I learned how to make my own, and let me tell you, it definitely satisfies the craving.


You can put just about anything on a pizza, so I'll tell you the basics, my favorite ingredients, and you can go from there!  


Ingredients
1 pre-made pizza crust (thin crust works best, and if making a personal sized pie, pita bread is the way to go)
1 jar of your favorite 'spaghetti' sauce (you can use marinara, it has the most consistent texture, but I prefer sauces with a little added flavor like garlic, herb and fire-roasted tomato) 
1-15 oz can of reduced sodium, fire-roasted tomatoes (I LOVE chunks of tomato, and canned is the definitely the best for pizza)
1 package of Italian (or Mozzarella) shredded cheese
Sun-dried tomatoes, chopped
Roasted red bell pepper, chopped (you can roast a bell pepper ahead of time in the oven or on a comal/cast iron skillet)
Fresh basil, thinly sliced
1-4 oz. can of sliced black olives


Directions
First pre-heat the oven to 425 (if the directions on the crust packaging states a different temperature, go with it).  Next, brush the pizza crust lightly with olive oil and place in pre-heated oven for 8-10 minutes until lightly toasted.  Remove crust and layer generously with tomato sauce (1 full sized pizza takes about 1/3 -1/2 a jar of tomato sauce).  Add vegetables and basil:

Cover with shredded cheese. I've found that if you put the vegetables under the cheese it keeps them from over cooking. When they're on top (especially the basil) they tend to cook faster than the time it takes to melt the cheese and heat the pizza throughout.  You can also layer the veggies and cheese for a more cheesy pizza, just make sure the cheese is on top and veggies underneath. 

Remove from oven and enjoy!

My other favorite, Pesto Chicken, follows the same directions but with the following ingredients:
1 pre-made pizza crust (or pita for personal pies)
1 small jar of pesto (or make your own!)
2-3 cooked chicken breasts, sliced (use light seasoning, you don't want the flavors to compete with the pesto)
1-4oz. can of sliced black olives
1/2 cup of chopped jarred artichokes 
1 small container of goat cheese crumbles
1 package of Italian (or Mozzarella) shredded cheese


Spread pesto on lightly toasted crust.  Add sliced chicken, olives, artichokes and top with shredded and crumbled goat cheese.  Again, you can layer alternating ingredients for a more cheesy taste, just make sure a layer of cheese is on top.

Aside from being one of my favorite things to make (and one of my most requested recipes), this elegant twist on pizza makes for an amazing dinner date.  The whole experience is fun, affordable and something you and your significant other can easily do together.  My husband Matt and I made these for Valentine's day one year, and it was so fun!  Just top it off with a glass of pinot noir, and that's what I call the perfect evening. 

Give it a try, I promise you'll love 'em. 

Cheers!
Claud

The Versatility of Omeletes

I have to admit, I'm pretty partial to pancakes (apple... banana... chocolate chip... mmmm), but every now and then, when I'm in the mood for something different, I'll go for an omelette.  They're easy, full of protein and the possibilities are endless when it comes to ingredients. 

Sunday morning I went through my fridge and was able to round up the following:

• Sun-dried tomatoes
• goat cheese 
• fresh basil
• red bell pepper
• 2 eggs

First heat up a drizzle of olive oil in a small non-stick pan.  Then whisk eggs in a small bowl with a tlb or so of milk and set aside.  Once the oil is heated, add all ingredients EXCEPT for the cheese.  (Side Note: I had always mixed the ingredients in with the egg and poured it all in at once, but on my honeymoon, I watched a resort cook make them, and she would always sauteed the ingredients first, it made such a difference! Since eggs cook so quickly, sometimes the ingredients will stay cold, so sauteing before adding the egg is a must).  

After about 3 minutes, give the eggs another quick whisk to reintroduce air bubbles, this makes the omelette nice and fluffy.  (I completely forgot this part during this go-round).  Add the egg to the veggies, sprinkle on the cheese and let cook for about 30 seconds... 

or until the top no longer has that glossy look. Now I had always tried flipping to help cook the egg on top, but then I always end up with more of a scramble then an omelette...

...so I did a little research, and learned that if you cover the pan while the egg is cooking, the steam will help cook the top.  Now, according to Wikipedia, it's normal for the top to be a little raw, but that's just not my style so I think I'll try covering it next time.  Once it's cooked, you fold it in half and serve. 

Overall, the omelette tasted AMAZING. Every flavor was so noticeable, and the goat cheese was an awesome alternative to your regular old shredded cheese.  But like I said, the great thing about omelets is that they're so versatile, so get creative!  Put your thinking cap on! This dish is almost impossible to mess up, and chances are, you've already got a handful of ingredients that would go great together. I will definitely make this again for breakfast OR dinner, and hope you'll give it a try, too!

Cheers!

Claud


P.S. Try it with a grapefruit mimosa - You'll never go back to the traditional version, trust me. 

"Healthy" Stromboli?

...Well, not quite.  Let me back up...  Making "healthy" decisions has always been important to me, but last year I set out to make better decisions and get in better shape.  I  became much more aware of what I was eating, and after many hours at the gym, I trimmed off 23 pounds (totally thought that was impossible when I started!).  Ever since then, I've been making an effort to keep it off (although I could probably be doing a better job) by watching what I eat and trying to make healthier meals.


In the midst of all of this, I picked up the Better Homes and Gardens "Dieter's Cookbook," and tonight was the first time I actually used it.  I'm a pizza lover, I mean serious pizza looooover, so of course "Quick Stromboli" seemed perfect for me.   


Better Homes & Garden's "Quick Stromboli"
1 16-ounce loaf frozen wheat or white bread dough, thawed
8 ounces lean ham, thinly sliced
1/4 cup pitted ripe olives, coarsely chopped
1/4 cup pimiento-stuffed green olives, coarsely chopped
1/4 cup shredded mozzarella cheese
1/8 teaspoon crushed red pepper flakes
1 tbsp reduced-fat milk
1 tbsp shredded parmesan cheese (optional)


1. Line a 15x10x1-inch baking pan with foil; grease foil. Set aside. On a lightly floured surface, roll bread dough to a 15x8 inch rectangle. (If dough is difficult to roll out, cover and let rest a few minutes.)  Top dough rectangle with ham within 1/2 inch of the edges.

Top ham with olives, mozzarella, and crushed red pepper flakes. Brush edges with water

*The cheese was left out of the pic...


2. Starting with a long end, roll into a spiral, pinching edges to seal.  Pinch ends and tuck under.  Place, seam side down, on prepared baking pan.  Brush surface with milk. Using a sharp knife, make shallow cuts diagonally a 2-inch intervals along the top to allow steam to escape.  If deisred, sprinkle with Parmesan.

3. Bake in a 375 oven for 25-30 minutes or until brown.  (If necessary, cover loosely with foil after 20 minutes of baking to prevent overbrowning.)

Overall it turned out pretty good, but here's a couple of things I noted:


1. Don't forget to make the cuts in the dough. I forgot to do this and after 30 minutes the inside was still uncooked.  I then cut it into slices, covered it in foil and baked it for another 15 minutes, that did the trick.


2. Brush the stromboli with whisked egg whites to give it a golden coat.


3. If you grew up eating Pillsbury biscuits like I did, think twice about using Pillsbury pizza dough.  It worked fine, but to me, it tasted just a little too much like biscuits. If anyone knows a good pizza dough brand, let me know.


4. Serve with marinara - duh!


5. And finally - The recipe which was only 206 calories per serving said it made 16 slices at 2 slices per serving.  I only got about 8, 1-inch slices out of mine (which seems to be about the same size of the picture in the book), and still ate two and a half, so yeah, you do the math. Doesn't seem so healthy after all.... 


Enjoy!
Claud