A Dinner Impasta!

In previous posts, I've mentioned how some (supposedly) healthy food substitutions just don't cut it for me. You know, like fake bacon, vegan cheese (?) or the other day I saw "zucchini nachos" on Facebook.  While zucchini in place of tortilla chips is a healthier option, they're not nachos.  While I'm sure they're tasty, still not nachos.  More like a taco salad, which is good (but again, not nachos).   Half of the nacho appeal is the crunchy chip that carries all the good toppings, so for me, I'll just skip them all together if I can't have the chip too.  Last time we talked about this I was raving about spaghetti squash being a really good substitute for pasta, especially when meat sauce is involved.  This time it's zucchini.  Even more like real pasta when you have the right tools, you can even twirl it on your fork.

I had two medium-ish and one smallish zucchinis (from the garden!).  This was more than enough for the four of us, which was nice because I got to eat it for lunch the next day.

This little gadget is called the Veghetti.  It's an "As seen on TV" product that sells for about $14.00.  I bought mine with a coupon and spent about $11.00.  Totally worth it.

I also borrowed my friend Matt's Spiralizer which retails for about $36.00 on Amazon.  I wanted to do a little comparison for you so when you get to the end of this post and you're dying to make zucchini Impasta you'll be able to decide which gadget you want to buy.  There is a third option, the julienne peeler, but I didn't try that and I don't think you can (easily) pull off the long spaghetti like strands with that one.

The Veghetti is pretty simple to use, cut off the end and stick it in one side (choose thick or thin) and twist.  I'm using the side labeled thick.

The one drawback with this is that if your zucchini is too large it won't fit in there.  So either pick them early or choose medium or smaller squash at the store.  Just save the giant ones that you somehow missed the last three times you were in the garden and now it's as big as your lower leg for the zucchini bread.

The Spiralizer is more flexible when it comes to the size.  This also has two sizes of "noodle" to choose from.  The drawback on this one is the amount of space it takes up in the cupboard.  My gadget cupboards over floweth therefore, not for me.

So for this, you just crank the handle and the noodles start coming, pretty easy.

This is the large cut on the Spiralizer, a little bigger than I wanted.

This is the thinner one.  I was afraid this might be too easy to overcook so I switched.

The ones on the tray are the Veghetti noodles, which were somewhere in between.  Hard to tell in this picture, I know.

Both of them spit out these funny little "cores" at the end.  I put the "noodles" on paper towels on a cookie sheet and dried (or tried to) them in a low oven for about 20 minutes.  I then squeezed them in a clean dish towel to remove some of the excess water (which is A LOT).  I think putting them in a colander with a light sprinkle of salt for 15 min would be just as effective.  Just wring them out in a clean towel before cooking.

I had mine spread on 3 baking sheets, after squeezing the water out...down to one tray!

So to cook these babies up I put a little swirl of olive oil in my pan, maybe a couple of teaspoons.  And warmed it up.

Then I added a cup of chopped cherry tomatoes and 2 cloves of minced garlic.  I cooked these stirring occasionally for about 5-6 minutes until the tomatoes were softened.

Next I added The zucchini to the pot and stirred and cooked for about 2-3 minutes.

Next I added 1 1/2 cups chicken broth (you can start with a cup depending on how many noodles you have).

Next I added 1/4-1/3 cup of cream, salt and pepper and about 2 Tbs of fresh basil.  You could use a tablespoon of pesto if you have some on hand.  Now just cook the Impasta until al dente and serve.

Looks like pasta, tastes fantastic and way healthier!

We had this the other night as a side dish with some game hens (sounds fancy but they sell them at Aldi).

Zucchini Impasta (original recipe)

3 medium-small zucchini, cut into noodles
2-3 tsp olive oil
1 cup chopped tomatoes
2 cloves garlic minced
2 Tbs minced basil (or 1 Tbs pesto)
1-1 1/2 cups low sodium chicken broth
1/4 cup cream
salt and pepper to taste
Parmesan cheese if desired

After lightly salting the zucchini noodles, let sit for 15-20 min. Place in a clean dish towel in batches and squeeze out the excess water.  Meanwhile heat olive oil in a wide skillet over medium heat. Add tomatoes and garlic and cook stirring for 5-6 minutes or until tomatoes are softened.  Add zucchini to the pan and cook stirring for 2-3 more minutes.  Add chicken broth (enough to almost cover the noodles), cream and basil.  Salt and pepper to taste.  Cook for 5 more minutes, or until liquid reduces slightly and noodles are al dente.  Stir in a tablespoon of shredded Parmesan cheese if desired.  

Bon appetite!

Caprese For Farro

“I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity.”—Jamie Oliver

Well put Jamie.  I like it.  I'm trying to do my part by sharing easy recipes for people who don't think they can cook, don't think they have time to cook or don't know how to cook.  Processed foods are making us fat and unhealthy.  We can stop.  We may not be able to cure cancer from our own home, but we can cure obesity.  So, lets make something real and tasty!  I haven't made farro in a while and thought it would be the perfect accompaniment to a nice grilled steak.  I posted a recipe last summer for a farro salad with herbs.  This one has some similarities but I made this one up based on my kids' love for Caprese (pronounced  cah-PREHY-zay) Salad.  If you are unfamiliar with this, think nice slice of tomato topped with a slice of fresh mozzarella, topped with fresh basil and drizzled with olive oil and balsamic vinegar.  My mouth just watered.  So here we go....

Take one cup of farro and cook it in salted water for about 30 min.  Drain well and set aside to cool.

Get one cup of fresh basil leaves and chop them up.

Chop 1/2 teaspoon of fresh oregano.  I'm sure this would be just fine if you left it out.  I have oregano in a flower box that grows year round.  It's lovely to have around and takes no effort what so ever.

I'm really into chives right now too.  Chop 1 tablespoon of chives.

Put the chopped herbs in a bowl with 3 tablespoons of balsamic vinegar and 1/4 cup olive oil.  Add 1/2 tsp of garlic powder and 1/2 tsp of salt.  Throw in some fresh cracked pepper for good measure.

Chop about a pound of tomatoes, this was three mediumish sized tomatoes.

Toss them in the bowl with the cooled farro.

Chop an 8oz ball of fresh mozzarella (all 8oz does not make it into my salad, can't help myself.  It's one of my favorites).

Add it to the bowl with the dressing and you're done!  This is best served room temp but if its been refrigerated and you can wait that long.  No worries, tastes good cold too!

Caprese for Farro

1 cup farro
1 cup fresh basil chopped
1/2 tsp fresh oregano chopped
1 Tbs chopped fresh chives
1/4 cup olive oil
3 Tbs balsamic vinegar
1/2 tsp garlic powder
1/2 tsp salt
fresh ground pepper to taste
1 pound tomatoes chopped
1 8oz ball of fresh mozzarella chopped

Put 1cup farro in a medium pot with 2 1/2 cups of salted water.  Bring to a boil over high heat.  Reduce to a simmer (med-low), cover and let cook until tender, about 30 min.  Drain well and place in a bowl to cool.

In a small bowl add herbs, olive oil, balsamic, salt, pepper and garlic powder. Mix well.

Add tomatoes and cheese to the cooled farro.  Add the dressing and mix well.  Serve right away or refrigerate and bring to room temp before serving.

Toe-mate-o Toe-mah-toe

As you may know, I read a lot of recipes in magazines, online and in cookbooks.  I watch some cooking shows on occasion and especially love reality shows that revolve around food (Chopped, Top Chef, The Great Food Truck Race- which my kids also love).  I can't, don't and won't make every fantastic looking thing I see but sometimes something sticks in my head and it just has to be done.  I cannot tell you the number of years (mainly because I'm not sure but also because it's been a while) that I've had Gazpacho on the brain.  I saw on some show ages ago and it has totally appealed to me yet somehow I never even had it until this year.  Earlier this summer I had a lovely, chunky Gazpacho that my friend Marty made.  It was super delicious (need that recipe Marty!) and a great way to start a meal.  Then I came across this Smooth Tomato Gazpacho recipe in a Martha Stewart magazine, which was the type I've had on the brain all these years.  If you have a blender, you can make Gazpacho.  No skills required for this recipe. 

We were so lucky to have a ton of tomatoes come out of the garden this year.  Did you know that tomatoes can actually reduce your risk of getting cancer as well as heart disease?  They are low in calories but have a high water content so they can make you feel full longer.  A win, win, win.

All you have to do is puree some tomatoes, a little cucumber, onion, garlic, water vinegar, almonds and olive oil until smooth.  Some recipes add a little bread as well.  I had a crusty loaf that was getting a little stale and put a small slice in there to thicken it up a little, although not necessary.

Once pureed it turns a nice creamy, orangey red color.

Drizzle with a little olive oil and a dash of salt and pepper to serve.  YUM.  I just learned (from the link I added above) that you get the maximum nutritional benefits from tomatoes when eaten with a little fat, so this works out perfectly!  Give it a try, its a healthy, tasty way to start a meal when you're getting tired of salad!

Smooth Tomato Gazpacho (Martha Stewart Living)

2 lbs tomatoes (about 4), cored and coarsely chopped
1/2 English cucumber, peeled, seeded, and coarsely chopped
1/2 onion, coarsely chopped
1 small garlic clove
2 oz blanched almonds (scant 1/2 cup), toasted
1/4 cup water
2 Tbs sherry vinegar
2 Tbs extra-virgin olive oil, plus more for drizzling
salt and fresh ground pepper

Puree all ingredients and 2 tsp salt in a blender until smooth, season with pepper.  Refrigerate for at least 45 min.  Drizzle with oil, and season with salt and pepper just before serving.

Enjoy!

Week Night Delight

In our neck of the woods both school and soccer are starting up this week.  That means busier days and less time to spend on cooking dinner.  I've got a tasty little number for you to add to your weeknight rotation.  It's seasonal (tomatoes are so good right now), super quick (could be done in 20 min or less) and pretty good for you too (tomatoes are something you just can't get enough of and there's the shrimp which is an excellent source or protein and Omega-3 fatty acid).  I adapted the recipe from something Jamie Oliver recently posted but lightened it up a little.

This is what you need, a few tomatoes (mine are from the garden-yay!), a lemon, some olive oil, garlic, fresh herbs, cognac (totally optional) and a little bit of half and half.

You will also need about 10 0z of peeled and deveined shrimp.

And some pasta.  You can use regular tagliatelle, or like this one, a spinach flavored egg pasta.  If that's too crazy for you, try some linguine or fettuccine.

Since everything cooks up pretty quickly, I suggest chopping your tomatoes, garlic and herb after you get the pasta water going but before you start cooking anything.

 While the salted water is working, melt one tablespoon of butter and one tablespoon of olive oil over medium to medium high heat.

Then toss in the tomatoes, shrimp, garlic and lemon zest and saute for a few minutes.  Add the cognac next if you choose to use it and then the half and half.  Add half of the fresh herbs and allow to simmer for a few more minutes.  Next you'll remove from the heat, season with salt, pepper and the juice of a lemon.  Toss with the pasta and the rest of the herbs and you're done!

I'm going to apologize for the poor photos again.  My excuse this time is that my 4 year old nephew was over for dinner and I was trying to rush.  He loved it by the way!  I figured out the calories and I'd say even with a little sprinkle of Parmesan cheese on top we're looking at no more than 400 calories (I'm calling this 6 servings) per serving.  Have a little salad on the side and you've got one nice looking dinner on the table on a crazy weeknight.

Tagliatelle with Shrimp and Tomatoes

1 Tbs butter
1 Tbs olive oil
4 med tomatoes diced
2 cloves garlic minced
10 oz large shrimp
zest and juice of 1 lemon
2 shots cognac (optional)
1/3 cup half and half
large handful of fresh herbs-parsley, basil or both
16 oz tagliatelle pasta cooked according to directions

Heat butter and oil over med to med-high heat.  Add tomatoes, shrimp, lemon zest and garlic.  Cook for about 4 min. Add cognac and allow to burn off for a few seconds, then add the half and half and half (yikes) of the herbs.  Simmer for about 4 min more. 

Meanwhile cook pasta in salted water according to the directions.

Remove the pan from heat and season with salt and fresh ground pepper and the juice of the lemon.  Drain pasta and add to the pan with the rest of the herbs and toss until coated.  Serve with grated parm if desired (I always desire a little cheese on top!).

Best Beans Ever!

Getting straight to the point, these beans are no joke.  I made them back at the end of May or early June and totally loved them but realized it made a little too much for a family of four.  We recently had the whole family over for ribs and chicken for Hayden's 8th birthday and figured these beans would make a perfect side dish.  I was a little concerned that the others would not share my braised bean enthusiasm (I swear I haven't always been so beany, this is relatively new for me!) but lo and behold, not a bean left in the pot.  Uncle Brian was going back for more~DENIED.  This is easy so let's get to it.

You will need to plan ahead, because dried beans have to soak overnight.  These are Cannellini beans.

When you're ready to cook them, drain them and transfer to a Dutch oven.

 Add 10 cups of water, two fresh sage leaves, smashed garlic cloves and some salt.  The first time I made these I didn't have any fresh sage so I threw in a dash or two of dried sage.  Bring them to a boil over high heat, then reduce and cook until tender, about an hour.  This is easy, not quick.  Then you drain them and discard the sage and garlic.

At some point while your beans are cooking for an hour, dice up one plum tomato, slice three cloves of garlic and four fresh sage leaves.

Return the beans to the pot along with the tomato, garlic and sage and 1/2 cup olive oil and 1 1/2 cups of the cooking liquid.  Hit it with the salt and pepper and cook in the oven until creamy, about 15-20 min.  This can also be done on a pre-heated grill (but at this stage of the game our poor grill would probably collapse if I put this heavy pot on it!).

Stir in some chopped fresh parsley and salt and pepper to taste and your done.  I wish I had a better picture.  These, are some fine beans.

Braised Beans (Food Network Magazine)

1 lb dried cannellini beans, picked over
6 fresh sage leaves
6 cloves garlic (3 smashed, 3 sliced)
coarse salt
1/2 cup extra-virgin olive oil
1 plum tomato, diced
fresh ground pepper
1/4 cup rough chopped fresh parsley

Soak beans in water overnight.  Drain, transfer to a Dutch oven.  Add 10 cups water, 2 sage leaves, the smashed garlic, and 1 Tbs salt.  Bring to a boil over high heat, then reduce to med-low; cook until beans are tender, about 1 hour.  Drain, reserving cooking liquid.  Discard the garlic and sage.

Meanwhile, preheat a grill to high or an oven to 475.

Return the beans to the Dutch oven.  Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/4 tsp salt and 1/4 tsp pepper.  Place the pot uncovered, on the grill or in the oven; cook until creamy, 15 to 20 min.  Add the parsley and more cooking liquid if needed (I have never needed to).  Season with salt and pepper if needed.

What to Stew

Wow.  I feel like the last few weeks have been a little nuts.  I have been making dinner and trying a few new things but haven't had a chance to put it all together to share.  Then I remembered the Mexican Fish Stew that I've been meaning to tell you about.  As I have probably mentioned before, when the girls and I get together we almost always end up on the food topic at some point and almost always if fish comes up, one or more will mention that they want to eat more fish but just don't know what to do with it.  I am always glad to find a new good (and of course easy) fish recipe to pass along.  Once again this is courtesy of Food TV Magazine.

This recipe calls for tilapia fillets.  We, for what ever reason are just not huge fans of tilapia so Nels picked up some other variety of mild white fish from our favorite local fish market, Fins and Tails.  I should also mention that the amount of fish in this photo (is what we used) is excessive.  So, to get started, you put the fish in a dish and season with some salt, pepper and lime and set it aside.

Then you're going to cook up some potatoes and corn on the cob in  salted water until tender.

While those are cooking you are going to (make the house smell awesome when you) cook up some onion and thyme, garlic, chile powder and cilantro and eventually a can of diced tomatoes.

Next, you add the potatoes, corn and a little of the cooking water.  Add the fish and it's marinade to the skillet and simmer while spooning the sauce over the fish to help it cook.  Again, the fish in this picture is a bit excessive.  Your pan won't be this crowded, I'm sure.

So that's that.  Not too difficult and only takes 30 minutes.  Not bad.  We really liked this, and I will make it again for sure.  It does have a chowdery sort of feel,  might work well on the clam bake scene this summer.  Give it try, see what you think.

Mexican Fish Stew (Food Network Magazine)

4 6-oz tilapia fillets, each cut into 4 pieces

Kosher salt and freshly ground pepper

3 limes (2 juiced, 1 cut into wedges)

1/2 lb new potatoes, thickly sliced

4 small pieces frozen (or fresh) corn on the cob

2 Tbs extra virgin olive oil

1 large onion finely chopped

1/2 tsp dried thyme

3 cloves garlic, minced

1 Tbs chile powder (calls for ancho or New Mexico but I used whatever was in the cupboard)

1 bunch cilantro, leaves and tender stems coarsely chopped

1 15-oz can no salt added diced fire roasted tomatoes

Put the fish in a shallow dish and season with salt and pepper.  Add the lime juice and toss; set aside.  Put the potatoes in a saucepan, cover with water and season with salt.  Bring to a boil; add the corn and cook, covered, until vegetables are tender, about 8 min.  Reserve 1 cup of cooking water, then drain.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.  Add all but 1/3 cup of chopped onion along with the thyme and cook until soft, about 2 min.  Add the garlic, chile powder and half of the cilantro and cook, stirring, about 2 min.  Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 min.  Add potatoes, corn and reserved cooking water.

Add the fish and lime marinade to the skillet and simmer, spooning sauce over the fish, until cooked through, about 5 min.  Season with salt and pepper.  Serve in bowls and top with remaining cilantro and onion and a wedge of lime.

Hasta la vista amigos!