Posts Tagged ‘Recipes’

A taste for health

It’s been a week of successful experiments in delicious, lower-calorie dining around here.

The oven-roasted cauliflower — hot oven, olive oil, splash of lemon, sprinkle of Parmigiano when done — won raves from me and mystepdaugher.  Husband was less enthusiastic than we were, but ate it happily enough.

A dinner of whole-wheat spaghetti tossed with sauteed veggies (asparagus, red peppers, broccoli), cubed feta, chunks of roasted chicken and just a little ricotta — won raves from both me and my husband. And a promise to make it again soon so my stepdaughter could have some — she missed dinner that night.

And an old favorite, steel-cut McCann’s, with brown sugar and raisins, has made a return for breakfast several times this week.  Yes, it’s spring, but it’s still chilly in the morning, and this really fills us up and helps keep us going till lunch!

It’s another gorgeous sunny spring day, and I’m tempted to grill dinner outside — but that would require some serious grill cleaning.  Perhaps it’s time to make that whole-wheat spaghetti dish again …


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Pasta primavera

In honor of today’s glorious early-spring weather (sunny, temps in the 60s), I’m making a version of pasta primavera for dinner. And, because I’m not working this week, I’ll make the pasta myself — something I love to do, but not after working all day!

For the pasta: I’m using the basic egg pasta recipe from Lidia Bastianich, in “Lidia’s Italian Table.” Just eggs, unbleached flour, a pinch of salt, few drips of olive oil, and a little warm water if needed. Ten to fifteen minutes later — after some steady kneading, you’ll have a silky-smooth ball of dough. (For the kneading process, I find it helps to pour a glass of wine, put on some tunes — Black Eyed Peas‘ “I Gotta Feelin'” has just the right beat — and enjoy the workout.)

Today’s wine: Argiolas Costamolino 2008, from Sardinia. ($12.99)

For the primavera sauce: Using what I found on a quick trip to Greg’s Produce in Hockessin, DE. Gorgeous red peppers (they are huge!), some leeks and asparagus.

One large red pepper, sliced into bite-sized strips
1 T. olive oil
Two medium leeks, halved lengthwise, rinsed well, sliced crosswise
One bunch asparagus, cut into bite-sized strips to match peppers
1 clove garlic, peeled
1/2 cup chicken or vegetable broth
1/3 cup ricotta cheese
1/2 cup grated Parmigiano Reggiano
Salt, pepper as needed

Add olive oil to hot saute pan. Add vegetables and saute until just crisp-tender. Grate garlic into veg, add a bit of salt and pepper, and then broth. Boil to reduce, 2-3 minutes.

Add cooked pasta to sauce (fettuccine, farfalle, whatever you love).

Spoon ricotta into warm serving bowl. Pour pasta and sauce over, stir to mix. Add Parmigiano Reggiano, and salt/pepper if needed.

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