Sunday, August 29, 2010

Vegetable Spaghetti Bolognese

Credit: Daily Kitchen


4 ounces whole-wheat spaghetti
1 tablespoon extra-virgin olive oil
2 large shallots, finely chopped
1 large carrot, peeled and finely chopped
10 ounces mushrooms, finely chopped
1/8 teaspoon salt, or to taste
1/4 teaspoon pepper
1 15-ounce can diced tomatoes
2 teaspoons chopped fresh oregano


1. Bring a large saucepan of water to a boil. Cook pasta until just tender, about 10 minutes, or according to package directions. Drain, then return the pasta to the pot.

2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes.

3. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes.

4. Pour the sauce over the pasta and stir to coat.

Sunday, August 22, 2010

Blueberry Lavender Popsicles

Credit: LA Times

Since the summer is ending, I wanted to put something cool and refreshing up for the ROTW.


1 1/2 cups full-fat Greek yogurt
3/4 cup whole milk
1/4 cup blueberry preserves (or grape preserves)
1 pint blueberries
1 tablespoon plus 1 teaspoon vanilla extract
1 teaspoon dried lavender blossoms
Popsicle Molds


1. Place the yogurt, milk, preserves, blueberries and vanilla in a blender. Blend until smooth. Sprinkle in the lavender, then re-cover the blender and pulse briefly to combine.

2. Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.

Each of 8 popsicles: 125 calories; 4 grams protein; 15 grams carbohydrates; 1 gram fiber; 5 grams fat; 4 grams saturated fat; 10 mg. cholesterol; 11 grams sugar; 26 mg. sodium.

Sunday, August 15, 2010

Pesto Lamb Kebabs

Credit: Rommy Steele

1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 cup (or more) extra-virgin olive oil

1 tablespoon extra-virgin olive oil plus additional for brushing
4 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
2 large red bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares

Special Equipment
6 to 8 metal skewers


For pesto:
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

For kebabs:
Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.

Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.

Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

Sunday, August 08, 2010

Leftover Soup

My mom had some friends over last Sunday and she made too much food. On Tuesday, she dropped off some leftover (cooked) sausage and chicken. I didn't think I had much time left to safely use them, so I made soup. It came out really well.

1/2 lb (or more) of diced sausage links
1 lb of diced chicken
2 large diced Spanish onion
2 cups diced carrots
1 stalk of celery diced
1 chicken bouillon cube
2 cups of whole wheat pasta (I used fusilli, but Orzo would be good -but only use a cup or maybe less)
9 cups of water
1/3 cup soy sauce
2 tablespoons Worcestershire Sauce
2 cloves of garlic (diced)
2 bay leaves (whole)

1. Add a splash of oil in a pot, heat it on low and when hot, add the onions. After a few minutes, add the garlic, carrots, and celery.
2. Add the chicken and sausage. Mix everything up and let it sit for another 4 minutes.
3. Add the water, the chicken cube, the soy sauce, and the Worcestershire sauce, the bay leaves, and I like to add a splash of hot sauce but that's optional. Bring to a boil. Cover the pot
4. Add salt to taste. TAKE OUT THE BAY LEAVES. While still boiling, add the pasta (cook as directed).
5. After pasta is cooked, shut off the heat and let it sit for a few minutes.

Sunday, August 01, 2010

Fruit Salsa with Cinnamon Chips

(Recipe credit: Ann Page)

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture