Jul 222013
 

You may have seen the One-Pot Spaghetti recipe and pictures on Facebook, Pinterest, and various blogs.  I’m not sure of the true origin, although many roads lead to Martha Stewart.  I’ve seen a lot of references, but I chose the Italian Wonderpot recipe from Budget Bytes to guide me.

Most of the ingredients are pantry staples, and you can assemble the pot within just a few minutes.  Some versions include red pepper flakes for a little extra heat.  I kept thing simple with minced garlic and Penzey’s Pasta Sprinkle.

Although this doesn’t have the complexity of a gourmet pasta dish, it has a good taste and works well as an easy meal.  There’s plenty leftover for lunches too.  Double win!

 

one pot fettuccine

 

One Pot Fettuccine

2 c. vegetable broth
2 c. water
1 (12 oz.) package whole wheat fettuccine
1 (28 oz.) can diced tomatoes in juice
1 onion, chopped
1 (8 oz.) package sliced mushrooms
1 (16 oz.) package frozen spinach
2 t minced garlic
1 T Penzey’s Pasta Sprinkle, or Italian seasoning

Place ingredients in a large pot, in the order written.  Make sure that ingredients are covered by liquid.  Cover pot, and bring to a rapid boil.  Remove cover, and boil for 12-15 minutes, stirring every few minutes, until most of the liquid is absorbed.  Garnish with freshly grated Parmesan cheese.

 

Jun 042013
 

How would you like to throw a bag of vegetables in the microwave, open up two cans and drain, and have a fabulous salad ready in less than 10 minutes?  This salad is colorful, delicious, and has a balanced mix of protein, carbohydrate, and fat.  So if you don’t end up cooking anything else for dinner, you don’t have to lose any sleep over it.

The salad tastes even better the next day, although the beets stain the white beans so that they’re pink.  Besides the stain factor, this salad would make a great dish for any picnic.  And I do believe it’s finally time for those fun summer picnics!

 

bean beet salad

Two Beans and a Beet Salad

1 (12 oz.) package frozen green beans, cooked and rinsed in cool water
1 (15 oz.) can white beans, rinsed and drained
1 (15 oz.) can sliced beets, drained
1 T canola oil
2 T lime juice

Mix all ingredients in a bowl.  Add salt and pepper to taste.

Mar 262013
 

Asparagus is here!  A sure sign of spring, even if there is still snow on the ground.  I was so excited that I went ahead and bought 2 bunches.

I had seen this recipe on Serious Eats, but I had to make things a little simpler.  This is really just like traditional egg salad, with over a cup of steamed asparagus mixed in.  There’s enough vegetable to provide some flavor and crunch (well, it would have been more crunchy if I didn’t overcook the asparagus like I always do!)  The dressing of mayonnaise, mustard, and vinegar gives the salad some tang.

This makes a great spring lunch, and you’ll forget all about that white stuff that still litters the ground.

 

 

Asparagus and Egg Salad

5 medium eggs, boiled for 10 minutes, peeled and chopped
1 lb. asparagus, ends trimmed, cut into 1″ pieces, and steamed
1/3 c. light mayonnaise
2 T mustard
2 T red wine vinegar
Salt and Pepper

Place egg and asparagus in a large bowl.  In a small bowl, mix mayonnaise, mustard, and red wine vinegar.  Mix dressing into eggs and asparagus.  Add salt and pepper to taste.  Serve in pita, or on top of a green salad.

Feb 262013
 

I am just getting started with cooking apps on my Iphone.  (It’s about time, right?)  I pretty much only use free apps, and iCookbook Diabetic was highly rated in a magazine and free right now, so I decided to try it for fun.

I found a recipe for Rosemary-Garlic Scallops with Polenta, and adapted it just a bit.  The scallops were great, and made for a quick but ‘fancier-than-usual’ meal.  I would like to eat seafood more often, and this was a simple, healthy recipe.

However, the polenta was far too thick.  If you want to serve the scallops over polenta, just use a standard 4:1 ratio of liquid (such as vegetable broth) to cornmeal.  Or if you have more time, you could make these cute Polenta Triangles.

 

 

 

Scallops with Zucchini and Red Onion

1 T olive oil
1 t minced garlic
1 small red onion, thinly sliced
1 medium zucchini, cut into 1″ pieces
8 oz. bay scallops
2 t Penzey’s Mural of Flavor
1/4 t black pepper

Heat oil in a medium frying pan.  Add garlic, and stir for 1 minute.  Add onion and zucchini, and saute for 10-15 minutes, until vegetables are tender.  Add scallops and seasoning, and cook for 3-5 minutes, until scallops are done.

 

Feb 112013
 

I did get to the grocery store before the Blizzard of 2013, but 1) I didn’t have time to make a list beforehand, and 2) I was pretty overwhelmed by the crowds.  I picked up a few pieces of fruit, a box of cereal, and a quart of milk.  I have so much food in my freezer and pantry that I wasn’t too worried.

As the flakes started to fly on Friday night, I decided to try my hand at a homemade tuna noodle casserole.  I used this recipe as a loose guide, and bulked up the dish with extra vegetables.  Except for the milk, all of the ingredients were things I had on hand.

This recipe certainly isn’t gourmet, but it turned out to be a fine pantry meal.  I liked the creamy sauce, and the seasoned breadcrumbs added in just a bit of flavor and crunch.  With just a little bit of creativity, it’s possible to make a balanced meal even during one of the biggest snowstorms ever!

 

Snowstorm Tuna Noodle Casserole

1 c. dry whole wheat rotini
2 c. frozen mixed vegetables
1 T Smart Balance spread
1 T flour
1 c. skim milk
1 (5 oz.) can tuna, drained
2 T seasoned breadcrumbs
2 T Parmesan cheese

Cook pasta and vegetables in boiling water until tender.  Drain, and set aside.

Place Smart Balance in a sauce pan over low heat, and melt.  Add flour and stir.  Keep stirring as the mixture browns slightly.  Add in 1/2 c. milk, and whisk until blended.  Add in remaining milk.  Cook on low heat for 15-20 minutes, stirring frequently, until thickened.  Add tuna and cook for a few more minutes until heated through.  Season to taste with salt and pepper.

Mix pasta, vegetables, and sauce in a large bowl.  Add breadcrumbs and Parmesan cheese.