“Meatless Monday” Recipe of the Week -Porcini Pasta

March 11, 2019 at 5:01 AM | Posted in Meatless Monday, PBS | Leave a comment
Tags: , , , , , , , , , , ,

This week’s “Meatless Monday” Recipe of the Week is a recipe for Porcini Pasta. Spaghetti, Fresh Porcini Mushrooms, and Parmigiano-Reggiano make up this recipe. Several sites has versiuons of this recipe but I went with the one from the PBS/Recipes website. Check out the PBS site for some fantastic recipes! Enjoy and Make 2019 a Healthy One! http://www.pbs.org/food/

Porcini Pasta

Ingredients
6 cups water
1 1/2 teaspoons salt
150 grams spaghetti
1 tablespoon olive oil
180 grams fresh porcini mushrooms (cleaned and sliced)
2 tablespoons unsalted butter
30 grams Parmigiano-Reggiano

Directions
1 – Bring the water and salt to a boil and then add the spaghetti. Boil the spaghetti until it is just shy of al dente (about 7 minutes).
2 – While the pasta is boiling, add the olive oil and porcini mushrooms to a frying pan and saute over medium-high heat until browned around the edges and cooked through. Transfer the porcinis to a clean bowl and set aside.
3 – When the pasta is done, pour 1/4 cup of the boiling liquid into the pan that you sauteed the mushrooms in and then drain the pasta.
4 – Add the butter to the pan with the pasta water and whisk together to emulsify over medium-high heat.
5 – Add the pasta and toss to coat. Turn off the heat, add the cheese a bit at a time until it’s fully incorporated into a creamy sauce.
6 – Return the sauteed porcinis to the pan and toss to distribute evenly.
http://www.pbs.org/food/recipes/porcini-pasta/

Advertisements

Parmesan Polenta

January 2, 2014 at 11:58 AM | Posted in cooking | Leave a comment
Tags: , , , , , , ,

I had been trying some different Polenta recipes and have found the one I’m going to use when I want Polenta, Parmesan Polenta. To prepare it I needed; 1 1/4 CUP Swanson Low-Sodium Chicken Broth, 1 1/4 cup of Low Fat Buttermilk, 1 cup Yellow Cornmeal, 1/4 cup fresh Grated Parmesan Cheese, 2 Tbsp Blue Bonnet Light Stick Butter, and Salt and Pepper to taste. To start boil both the Broth and Buttermilk in a sauce pan over medium heat. Whisk in the Cornmeal, reduce heat to low, and cook, whisking constantly, 5 minutes; remove from heat.
Stir in the Parmesan Cheese, Butter and season with the Salt and Pepper. And your done! You can also add a dab of Daisy Reduced Fat Sour Cream or Crumbled Turkey Bacon to kick it up a bit.

Top 50 Healthy Recipes for Winter

January 2, 2014 at 9:56 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , ,

Heat those cold winter days with the Top 50 Healthy Recipes for Winter, from the Eating Well web site.

 

 

Get fresh recipe inspiration with our top 50 recipes for winter.Eating Well
From chili recipes and stew recipes to creamy chicken recipes and baked casserole recipes, our top 50 recipes for winter are delicious, comforting recipes for the colder months of the year. These healthy recipes are hearty, filling dishes full of lean protein and the season’s best produce for meals that will leave you feeling satisfied. Try our Balsamic-Parmesan Roasted Cauliflower for a flavor-packed side dish or Baked Mac & Cheese for a lighter comfort food favorite to feed the whole family.

 

 

Baked Mac & Cheese
Mac & cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber…..

 

 

 

Balsamic & Parmesan Roasted Cauliflower
Roasting isn’t usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor……

 

 

* Click the link below to get all the Top 50 Healthy Recipes for Winter *

 

Heat those cold winter days with the Top 50 Healthy Recipes for Winter, from the Eating Well web site.

 

 

Get fresh recipe inspiration with our top 50 recipes for winter.
From chili recipes and stew recipes to creamy chicken recipes and baked casserole recipes, our top 50 recipes for winter are delicious, comforting recipes for the colder months of the year. These healthy recipes are hearty, filling dishes full of lean protein and the season’s best produce for meals that will leave you feeling satisfied. Try our Balsamic-Parmesan Roasted Cauliflower for a flavor-packed side dish or Baked Mac & Cheese for a lighter comfort food favorite to feed the whole family.

 

 

Baked Mac & Cheese
Mac & cheese can be a true comfort on a gloomy day, and our healthy update takes advantage of extra-sharp Cheddar balanced with creamy low-fat cottage cheese and tucks a layer of spinach into the middle, which may help picky eaters down their vegetables. Whole-wheat pasta adds robust flavor and extra fiber…..

 

 

 

Balsamic & Parmesan Roasted Cauliflower
Roasting isn’t usually the first cooking method you think of for cauliflower but the results are quite delicious. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor……

 

 

* Click the link below to get all the Top 50 Healthy Recipes for Winter *

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/top_50_healthy_recipes_of_2013?sssdmh=dm17.712647&utm_source=EWTWNL&esrc=nwewtw122413

Best Diet Recipes for Snacks

December 30, 2013 at 10:37 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , ,

Some healthy hints to help with those snack attacks! From the Eating Well web site, the link is at the bottom of the page.

 

 

 

Best Diet Recipes for Snacks

 

Eating Well

 

Curb your next snack attack with our best diet snack recipes.
When you’re watching your diet, snacking healthfully can keep your hunger at bay. Try one of our best diet recipes for snacks, including popcorn recipes, fruit bar recipes and easy snack recipes, to pack for the office or serve as a healthier after-school snack. Try our Lemon-Parm Popcorn for a low-calorie snack recipe to fill you up throughout the day or Chocolate-Cherry Snack Bars for a diet snack recipe to satisfy your sweet tooth….

 

 

 
Lemon-Parm Popcorn
Perk up your popcorn with a bit of lemon pepper and Parmesan cheese….

 

 

 

 

Chocolate-Cherry Snack Bars
These cereal bars are chewy, crunchy and delicious with good-for-you seeds, nuts, fruit and little explosions of chocolate. We like the flavor of dried cherries or cranberries, but any coarsely chopped dried fruit will work…..

 

 
* Click the link below to get them all! *

 
http://www.eatingwell.com/recipes_menus/recipe_slideshows/best_diet_recipes_for_snacks?sssdmh=dm17.712371&utm_source=EWDNL&esrc=nwewd122313

Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice

December 28, 2013 at 6:46 PM | Posted in Butterball Smoked Turkey Sausage, chicken, Zatarain's | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice

 

Cajun Chicken Turk Saus Red Beans Rice 006

 

Another beautiful day out to be Dec. 28th, 50 degrees and sunny! Got the Hoveround Chair out and went around the street for a bit, good to get outdoors. My Mom is back at full strength and was able to get out herself for a while. For dinner tonight I prepared a Cajun Chicken Breast w/ Smoked Turkey Sausage Red Beans and Rice.

 

 

 

I used Perdue Perfect Portions Boneless, Skinless Chicken Breasts. I seasoned them with Sea Salt and Zatarain’s Creole Seasoning, also sprinkled a light coat of flour on them. I pan fried them in Canola Oil about a total of 10 minutes, turning them twice. The Creole Seasoning gave the Chicken a great flavor, spicy but not overpowering hot.

 

 

 
While the Chicken was frying I cut up 1 Butterball Smoked Turkey Sausage and lightly fried it in Extar Virgin Olive Oil. I didn’t fully get the Sausage done, I let them finish in the Zatarain’s Reduced Sodium Red Beans and Rice. To prepare the Red Beans and Rice I just used a 2 quart saucepan combined 3 1/4 cups water, 1 tablespoon of Blue Bonnet Light Stick Butter and Zatarain’s Red Beans and Rice. Stirred thoroughly and brought back to a boil. Kept stirring, reduced the heat, and added the Smoked Turkey Sausage covered and simmer over low heat for about 25 minutes. stirred occasionally to prevent sticking. Removed from the heat, let it stand for 5 minutes. stir and served. I made a bed of it on my plate and topped it with a sprinkle of fresh grated Parmesan Cheese and the Cajun Chicken Breast. Made one fine hearty dish! For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts

 
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
Fresh boneless, skinless individually wrapped chicken breast filets. Packed 5 filets per 1.50 lb. resealable zipper package. You can cook what you need; store what you don’t! Cooks in 10 minutes. Refrigerated.

 
http://www.perdue.com/products/details.asp?id=451&title=PERDUE%AE%20PERFECT%20PORTIONS%AE%20Boneless,%20Skinless%20Chicken%20Breasts%20(1.5%20lbs.)

 

 

 

 

Zatarains Red Sodium Red Beans Rice
Zatarain’s Reduced Sodium Red Beans and Rice
25% Less Sodium than our Original Red Beans & Rice

Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.

A New Orleans tradition since 1889. Serves 4. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, jazz it up with Zatarain’s!

Ingredients
Enriched parboiled long grain rice (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), whole (precooked) dehydrated red beans, enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, dehydrated vegetables (onion, bell pepper), modified corn starch, garlic, yeast extract, spices, soy sauce (100% soybean), cayenne pepper, dextrose, natural smoke, caramel color, partially hydrogenated soybean

Directions
Stovetop: 1. in a 2 quart saucepan combine 3 1/4 cups water, 1 tablespoon butter or margarine (optional) and zatarain’s red beans and rice. stir thoroughly and bring to boil. 2. stir, reduce heat, cover and simmer over low heat for 25 minutes. stir occasionally to prevent sticking. 3. remove from heat, let stand 5 minutes. stir and serve. red beans and rice will be saucy. for a less saucy product reduce water by 1/4 cup. Microwave: 1. in a 1 1/2

 

Amount Per Serving % Daily Value
Calories: 230
Calories from Fat: 5
Total Fat: 0.5g 1%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 720mg 30%
Total Carb: 46g 15%
Dietary Fiber: 6g 24%
Sugar: less than 1g
Protein: 9g
Vitamin A: 4%
Vitamin C: 20%
Calcium: 4%
Iron: 15%

 
http://www.zatarains.com/Products/Reduced-Sodium/Reduced-Sodium-Red-Beans-Rice.aspx

Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots,…

December 27, 2013 at 6:31 PM | Posted in carrots, fish, risotto, Zatarain's | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Blackened Grouper w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread

 

 

Blackened Grouper Risotto Carrots 001

It’s been a chilly but a sunny and beautiful day out today! Started the day off by making an Egg, Canadian Bacon, and English Muffin Breakfast Sandwich with the Hamilton Beach Breakfast Sandwich Maker I had purchased about a month ago. Love this thing, it makes a perfect sandwich every time! Since it was above freezing I took my car and Mom’s over to a local car wash and had them both cleaned, and both needed it! Went to the grocery and home for the day. For dinner tonight I prepared a Blackened Grouper Fillet w/ Mushroom and Parmesan Risotto, Boiled Mini Carrots, and Wheat Bread.

 

 

 

Last night before I went to bed I laid one of the Gulf Coast Grouper Fillets in the fridge overnight to thaw. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. These are always some of the finest tasting Grouper I’ve ever had! i started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. Is there any better pan? You can’t stain it, you fry in it, bake in it, and all temperatures. Just make sure you clean it and keep it seasoned, it will last a life time and then some! Anyway added Canola Oil to the skillet and heated it on medium high. When the pan was fully heated I added my Grouper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. I hope my friend catches a lot of grouper while he’s down there after the first of the year, and keeps me in mind!

 

 

 

For one side dish I made some Mushroom and Parmesan Risotto. I used Lundberg Creamy Parmesan Risotto. Quick, easy, and delicious Risotto dish. Ready in about 25 – 30 minutes. I added some fresh sliced Baby Bella Mushrooms to it as it was cooking. Then when it was ready I sprinkled some fresh grated Parmesan Cheese on it. Then I also boiled some Mini Carrots and had a slice of Klosterman Wheat Bread. For dessert later a Del Monte No Sugar Added Peach Chunks Cup.

 

 

 

 

 

 
Lundberg Creamy Parmesan RisottoLundberg Risotto2
Enjoy the delectable flavor of rich, aged Parmesan cheese in this elegant Italian-style risotto. We created this delicious gourmet side dish by blending quality ingredients like Parmesan cheese, onion, garlic, and spices with our creamy Arborio rice. You’ll love how the individual kernels plump, creating a rich, creamy sauce while the rice grains remain separate and al dente. Preparing this tasty risotto takes about 20 minutes and requires minimal stirring. It’s an easy, convenient way to add gourmet flair to any meal.

Cooking Instructions

In a heavy 2 qt. saucepan, sauté rice in ½ Tbsp. olive oil over medium heat for 2 minutes. Add 2½ cups water and contents of seasoning pouch. Stir well and bring to a boil. Reduce heat to simmer, cook uncovered for 20 minutes stirring occasionally until rice is tender. Garnish with grated Parmesan cheese is desired. Serve piping hot.
Ingredients

Eco-Farmed Arborio Rice, Parmesan and Cheddar Cheese Blend (Parmesan Cheese, Cheddar Cheese {Milk, Cheese Culture, Salt, Enzymes}), Salt, Whey, Buttermilk Powder, Dried Cane Syrup, Natural Flavors (Cheese, Dairy), Garlic Powder, Onion Powder, Sodium Phosphate, Maltodextrin, Dried Parsley, Yeast Extract, Butter (Cream, Salt), Rice Flour, Autolyzed Yeast Extract, Expeller-Pressed Safflower or Sunflower Oil, Pepper, Lactic Acid, Nonfat Milk, Enzyme-Modified Cheddar Cheese, Turmeric. Contains Milk.
http://www.lundberg.com/products/risottos/Creamy_Parmesan_Risotto.aspx

Healthy Harvest Turkey Lasagna w/ Baked French Bread

December 21, 2013 at 6:11 PM | Posted in ground turkey, Ronzoni Healthy Harvest Pasta | Leave a comment
Tags: , , , , ,

Today’s Menu: Healthy Harvest Turkey Lasagna w/ Baked French Bread

 

 

 

Well they finally got a weather forecast right! They predicted heavy rain, 2-4 inches possible. And we’re getting that, but it’s about 54 degrees out and it beats 20 degrees and heavy snow. Good day for cleaning and laundry. Then for dinner tonight I made some Healthy Harvest Turkey Lasagna w/ Baked French Bread.

 

Homemade Lasagna 004

 
I used the recipe that was on back of the Ronzoni Healthy Harvest Lasagna Box, Healthy Harvest Easy Lasagna. I made using the following; 1lb Jennie – O Extra Lean Ground Turkey Breast, 3 cups (26 oz jar) Ragu Light Tomato and Basil Spaghetti Sauce, 1 small container of Baby Bella Mushrooms (sliced), 1 1/2 cups Water, 1 3/4 cups (15 oz container) Miceli’s Lite Ricotta Cheese, 2 cups (8 oz) Sargento Shredded Mozzarella/Provolone Cheese, divided, 1/2 cup grated Kraft Parmesan Cheese, 2 Eggs, 1/4 cup chopped fresh Parsley, 1/2 tsp Sea Salt, 1/4 tsp ground Black Pepper, and 9 pieces Ronzoni Healthy Harvest Lasagna, uncooked. Cutting calories and carbs by using Ground Turkey Breast and the Miceli’s Lite Ricotta Cheese.

 

 

 
Then to prepare it I just went by the instructions on the box which are: Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting. The Lasagna came out perfect! The Healthy Harvest Noodles are 5 Star! A keeper recipe. I also baked a loaf of Pillsbury Rustic French Bread. For dessert later a Del Monte No Sugar Added Peach Chunk Cup.

 

 

 

 

 
Ronzoni Healthy Harvest Easy Turkey Lasagna

Ingredients

1lb ground beef
3 cups (26 oz jar) spaghetti sauce
1 small container of baby bella mushrooms, sliced
1 1/2 cups water
1 3/4 cups (15 oz container) ricotta or small curd cottage cheese
2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp ground black pepper
9 pieces RONZONI HEALTHY HARVEST LASAGNA, uncooked

 

Directions

Heat oven to 350°F. In 3-quart saucepan over medium-high heat, brown meat; drain. Add spaghetti sauce, mushrooms, and water; simmer about 10 minutes. Meanwhile, in medium bowl, stir together ricotta cheese, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. 5. Pour about 1 cup sauce on bottom of 13×9-inch baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with 1 cup sauce. Spread one-half cheese filling over sauce. Repeat layers of RONZONI HEALTHY HARVEST LASAGNA, sauce and cheese filling. Top with layer of RONZONI HEALTHY HARVEST LASAGNA and remaining sauce; sprinkle with mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

Nutritional Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 277.3
Total Fat: 9.7 g
Cholesterol: 75.8 mg
Sodium: 519.1 mg
Total Carbs: 25.1 g
Dietary Fiber: 3.3 g
Protein: 23.9 g

 

 

 

Ronzoni Healthy Harvest Whole Grain Lasagna

Whole Grain Lasagna from Ronzoni Healthy Harvest

 
Whole Grain Lasagna are ripple-edged strips about 2-1/4-inches wide and 10-inches long. Almost exclusively used to make oven-baked entrées. Pasta is undercooked, then layered with tomato or cream sauces, cheese, meat (or seafood) or vegetables, then oven baked until pasta is done. Whole Grain Lasagna can also be cooked longer to make roll-ups; individual pieces are spread with cheese filling, rolled up, covered with sauce and oven baked.
Nutrition Facts
Serving Size: 2oz (56g)
Servings per Container: About 6 Amount Per Serving
Calories 180 Calories from Fat 15
% Daily Value* Total Fat 1.5g 2% Saturated Fat 0g 0% Trans Fat 0 Polyunsaturated Fat 1g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrate 39g 13% Dietary Fiber 5g 20% Sugars 2g Protein 9g

 

 
– See more at: http://pasta-products-ronzonihealthyharvest.newworldpasta.com/pasta_products.cfm?navCatId=8#sthash.X0dgIya0.dpuf

One of America’s Favorites – Pesto

December 16, 2013 at 9:31 AM | Posted in One of America's Favorites | 2 Comments
Tags: , , , , , , ,
Pesto alla genovese is made from basil leaves..

Pesto alla genovese is made from basil leaves..

 

 

Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpestu]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto genovese), and traditionally consists of crushed garlic, basil, and European pine nuts blended with olive oil, Parmigiano Reggiano (Parmesan cheese), and Fiore Sardo (cheese made from sheep’s milk). The name is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar. This same Latin root through Old French also gave rise to the English word pestle.

 

 

...and pine nuts...

…and pine nuts…

 

The ancient Romans ate a paste called moretum, which was made by crushing cheese, garlic and herbs together. Basil, the main ingredient of modern pesto, likely originated in India and was first domesticated there. Basil took the firmest root in the regions of Liguria, Italy and Provence, France. The Ligurians around Genoa took the dish and adapted it, using a combination of basil, crushed garlic, grated hard cheese (a mix of parmigiano-reggiano and pecorino or just one of the two), and pine nuts with a little olive oil to form pesto. The first mention of recipe for pesto as it is known today, is from the book La Cuciniera Genovese written in 1863 by Giovanni Battista Ratto. In French Provence, the dish evolved into the modern pistou, a combination of basil, parsley, crushed garlic, and grated cheese (optional). Pine nuts are not included.

 

... which are ground up with the other ingredients.

… which are ground up with the other ingredients.

 

In 1944, The New York Times mentioned an imported canned pesto paste. In 1946, Sunset magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s.

Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use.

 

 

 
Pesto is commonly used on pasta, traditionally with Mandilli de Sæa (Genovese dialect – literally “silk handkerchiefs”), trofie or trenette. Potatoes and little green beans are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. It is sometimes used in minestrone. Pesto is sometimes served on sliced beef tomatoes and sliced boiled potatoes.

"Fettuccine with Pesto alla genovese"

“Fettuccine with Pesto alla genovese”

Because pesto is a generic term for anything that is made by pounding, there are various other pestos, some traditional, some modern. Pesto alla genovese is made with Genovese basil, salt, garlic, Ligurian extra virgin olive oil (Taggiasco), European pine nuts (sometimes toasted) and a grated cheese like Parmigiano Reggiano or Grana Padano and pecorino Sardo or pecorino romano.
A slightly different version of the sauce exists in Provence, where it is known as pistou. In contrast with pesto genovese, pistou is, in general, made with olive oil, basil, and garlic only: While cheese may be added, usually in a traditional pesto no nuts are included because no pine trees grow in there to provide the nuts. Pistou is used in the typical soupe au pistou, a hearty vegetable soup with pistou flavour. The sauce did not originally contain basil, however. Instead, cheese and olive oil were the main constituents.
Sometimes almonds are used instead of pine nuts, and sometimes mint leaves are mixed in with the basil leaves.
Pesto alla siciliana, sometimes called pesto rosso (red pesto), is a sauce from Sicily similar to pesto genovese but with the addition of tomato, almonds instead of pine nuts, and much less basil. Pesto alla calabrese is a sauce from Calabria consisting of (grilled) bell peppers, black pepper and more; these ingredients give it a distinctively spicy taste.
Outside Italy, the household name “pesto” has been used for all sorts of cold sauces or dips, mostly without any of the original ingredients: arugula (instead of or in addition to basil), black olives, lemon peel, coriander, or mushrooms. A German variety uses ramson leaves instead of basil. In the 19th century, Genovese immigrants to Argentina brought pesto recipes with them. A Peruvian variety, known as “tallarines verdes” (meaning green noodles, from Italian tagliarini), is slightly creamier, lacks pine nuts (because of their rarity and prohibitive cost in Peru), may use spinach and vegetable oil (in place of olive oil), and is sometimes served with roasted potatoes and sirloin steak.
In Singapore, an Italian-Peranakan fusion version called laksa pesto is popular. The recipe has the flavour of the local curry noodle soup, laksa but is made using the pesto method.
Vegan variations of pesto can include mixes of fresh basil, nuts such as walnut or pine nut, olive oil, and the addition of miso paste and nutritional yeast to provide additional flavor enhancement to the dish.

Spaghetti and Meatballs

December 3, 2013 at 6:21 PM | Posted in cheese, Honeysuckle White Turkey Products, Ronzoni Healthy Harvest Pasta, spaghetti, Turkey meatballs | 1 Comment
Tags: , , , , , , , , , ,

Today’s Menu: Spaghetti and Meatballs

 

 

 

Another cloudy day but it’s in the low 50’s, not bad for December! Went to Walmart and picked up a few items that were on sale for Christmas Gifts and picked up a couple of items for tonight’s dinner. Tonight one of my favorites, Spaghetti and Meatballs.

Spaghetti LaRosa Sauce

 

 

I used Ronzoni Healthy Harvest Whole Wheat Spaghetti, my favorite Pasta. Then for my Meatballs I used Honeysuckle White Turkey Meatballs. The Honeysuckle White Turkey Meatballs are the best I’ve found, fantastic taste and their 190 calories and 5 net carbs for 3 Meatballs.

 
I normally use Bella Vita Low Carb Pasta Sauce but here lately I’ve been using LaRosa’s Original Pasta Sauce. I added my Meatballs and Sauce to a Sauce Pan and then added a small jar of Green Giant Sliced Mushrooms and simmered on low until all was heated. I topped the Spaghetti and Meatballs with some fresh grated Murray’s Parmigiano-Reggiano Cheese. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.

 

 

 

 

 

Ronzoni Healthy Harvest Spaghettironz (1)

Here’s something to absorb: One serving of RONZONI HEALTHY HARVEST pasta has over 20% of your daily recommended fiber intake – but did you know that fiber is good for you in more ways than just digestion?

People with diets high in fiber have a lower risk for weight gain, obesity, development of insulin resistance and diabetes. Fiber also prevents constipation, hemorrhoids and diverticulosis, but it also helps reduce the risk of certain chronic diseases like colon and breast cancer. Fiber may help lower LDL (bad) cholesterol and total cholesterol, therefore reducing the risk of heart disease. It can also help lower blood sugar to better manage diabetes.

Dietary fiber is the edible part of plants, primarily carbohydrates that are resistant to digestion and absorption in the small intestine. Fiber may be digested by fermentation in the large intestine. By eating high fiber foods you feel fuller, eat less, with fewer absorbed calories.

Fiber comes in two basic forms – soluble and insoluble. Soluble fiber is found in fruits, vegetables, seeds, brown rice, oats and barley. It prevents or reduces the absorption of certain substances into the bloodstream. Insoluble fiber is found mainly in whole grains and on the outside of seeds, fruits, legumes, and other foods. It is like a sponge that swells within the intestine to promote more efficient elimination and alleviate some digestive disorders.

Fiber is found only in plant foods and passes through the digestive tract without being completely broken down. Being indigestible, fiber provides no nutrients to the body, which is why for many years it was removed from processed foods like white bread. But, nutritionists have since discovered that fiber performs valuable functions precisely because it is not digested, and it is essential to good health.

 

Whole Grain Spaghetti

Nutrition Facts
Serving Size: 2oz (56g) Dry Uncooked
Servings per Container: About 7

Amount Per Serving

Calories 180 Calories from Fat 10

% Daily Value*

Total Fat 1g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrates 41g 14%

Dietary Fiber 6g 23%

Sugars <1g

Protein 7g

 

 

http://ronzonihealthyharvest.newworldpasta.com/pasta_nutrition.cfm?prodId=003340006502

Healthy vegetarian main dishes for your holiday celebration.

November 23, 2013 at 10:24 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , ,

For all the Vegetarians out there, from the Eating Well web site, its Healthy vegetarian main dishes for your holiday celebration. The link to all these great vegetarian recipes is at the end of the post!

 

 

 

Healthy vegetarian main dishes for your holiday celebration.Eating Well
Serve one of these healthy vegetarian main dishes, and you’re sure to please vegetarians and omnivores alike. Our recipes for risotto, vegetarian lasagna, stuffed squash and are satisfying vegetarian recipes that will satisfy every guest at your holiday dinner table.

 

 
Acorn Squash Stuffed with Chard & White Beans
Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato paste, white beans and Parmesan cheese. Serve with: Mixed green salad with radicchio and red onion and crisp white wine, such as Pinot Grigio….

 
Crispy Phyllo Spinach Tartlets
Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you’re sure to please vegetarians and omnivores alike…..

 

 
* Click the link below to get the Healthy vegetarian main dishes for your holiday celebration.

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/vegetarian_holiday_main_dishes?sssdmh=dm17.702805&utm_source=EWTWNL&esrc=nwewtw111213

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Part Time Vegan- Flexitarian For Life

Your time is now. Eat Better Feel Better.

Fishing Maverick

Gone Fishing

Backyard Blooms & BBQ

Your guide to backyard living and dining

Stuff Rater

Where Stuff Gets Rated

Louisiana Woman Blog

It all started with my Momma's gumbo recipe!

Miranda Intentionally

Mindfully Vegan

Easy Peasy Lemon

Squeezing not necessary

Orangelolls

Cook, Tan, Eat, Repeat.

Peas And Crayons

Veggie-centric recipes and more!

Kenny's Camera, Cooking & Crazy Confessions!

It's photography, recipes and madness. It's laughter, it's lessons, it's life...

Wholesome Joy

Wellness & Health + Whole-Food Recipes + Budget Minded

Hettie's Reflections

On family history, parenting, education, social issues and more

Theheliophile24

A Bong girl's cooking diary

Sunshine and Savory

Sharing My Love of Cooking and Home With Others

Heart Your LifeStyle

Getting back to the basics