Pasta Presto

Busy weeknights call for imaginative meals.  We found ourselves without a plan for dinner one night, and with a fridge/ pantry full of random ingredients begging to be used asap.  So, we made a pasta with yummy remains of fresh herbs and extra salad fixings ( goat cheese, yellow peppers, cherry and sun dried tomatoes), plus some leftover broth and wine.  It happened to be a very fresh, deeply flavorful, and very nutritious pasta entree that we just had to share with you!

Ingredients:

½ pound whole wheat bow tie pasta, cooked and drained, reserve ½ cup water

1 tablespoon extra virgin olive oil

1 small yellow onion, diced

2 cloves garlic

¼ cup diced yellow pepper

½ cup parsley, chopped

½ cup basil, chopped

1 cup cherry tomatoes, halved

¼ cup sun dried tomatoes, chopped

14.5 ounce can Cannellini Beans ( white beans), low sodium and rinsed

¼ cup white wine

1 cup water

½ cup vegetable broth, reduced sodium

8 oz reduced sodium tomato sauce

2 ounces goat cheese

2 ounces Parmesan cheese, grated

Salt and pepper to taste

Heat oil in a large pan with high sides, over medium high heat. Add in onion, cook for 3 minutes. Add in yellow peppers and garlic, cook one minute more. Stir in white wine and cook till completely reduced, about 3 minutes. Then toss in the parsley, basil, tomatoes, beans, water, broth and tomato sauce. Stir to combine well and bring to a boil, reduce heat to medium and cook for about 5-7 minutes. Remove from heat, stir in goat cheese and taste test. Add salt and pepper to taste. Toss in pasta stir to combine, if the sauce is too thick- add in some reserved pasta water until your desired consistency.  To serve, plate a portion and top with grated Parmesan.

Portobello Mushroom and Hot Pepper Chili

  
This yummy and completely vegetarian chili is perfect for staying warm and healthy in 2011.  Just combine the following ingredients in a crock pot and heat on low for a few hours  and serve with your favorite chili fixin's!

1- 28oz can of crushed tomatoes

1- 14.5oz can of Pinto Beans (rinsed)

1- 14.5oz can of Black Beans (rinsed)

1- 14.5oz can of corn (rinsed)

2- bell peppers (we used a red and an orange)  (finely diced)



1- Banana Pepper (finely diced)

1- Habanero Pepper (finely diced)

1- Poblano Pepper (finely diced)

3- large portobello mushrooms roughly chopped

Salt to taste (about 1 tsp.)

Cracked black Pepper ( about 1/2 tsp.)

Cumin, Corriander, Chili powder (1 tsp. each)

14 ounces water

Roasted Tomato and Black Bean Soup with Avocado Cream

Roasted Tomato and Black Bean Soup Ingredients

7 medium tomatoes, quartered

1 large onion, cut into large pieces

3 cloves garlic, peeled

2 tbsp Cilantro and Roasted Onion Olive Oil or regular olive oil

1 tsp salt

1/2 tsp freshly ground black pepper

5 cups low-sodium chicken or vegetable broth

2 (15.5-oz) cans black beans (preferably low sodium), drained and rinsed

1 1/2 tsp ground cumin

1 tsp chili powder

1/4 tsp hot sauce

1/4 cup reduced-fat sour cream
1/2 ripe avocado, mashed

1/4 cup chopped cilantro

Directions 
Preheat the oven to 375 deg F. Toss the tomatoes, onion and garlic with the oil, salt and pepper in a large bowl, then transfer to baking sheet. Roast until the garlic cloves have softened, the edges of the onions are browned, and the tomatoes have collapsed, 35-40 minutes, stirring once after the first 20 minutes.


Transfer the roasted vegetable mixture to a 4-quart saucepan. Add the borth, beans, cumin, chili powder and the remaining 1/2 teaspoon of salt and 1/4 tsp of pepper. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from the heat and blend until smooth with an immersion blender or in batches in a regular blender. Stir in the hot sauce.  Mix the avocado and sour cream in a small bowl. Divide soup among 4 bowls and garnish with a dollop of avocado cream and a sprinkle of cilantro.

Spinach and Garbanzo Bean Salad

Light and refreshing salad, great for lunches with high protein, very filling garbonzo beans.

Ingredients:
2 (15-ounce) cans chickpeas, drained and rinsed

1/4 cup chopped flat-leaf parsley
1/2 cup chopped red onion
1/4 cup olive oil
3 tablespoons lemon juice

1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper
4 cups baby spinach leaves
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional

Directions


In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.



Yogurt with Orange Essence:

1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey

In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

Southwestern Stuffed Acorn Squash

Many apologies for the lack of recipes we've posted this October! It's been a hectic time with birthdays, freelance work, busy weekends and more. We've been cooking a lot, and enjoying the plentiful fall produce, just not sharing... we are back, no more excuses, with a fabulous fall recipe that uses pantry items and leftovers! This dish is rich in flavors, the contrast of spicy and savory fillings within the sweet acorn squash with gooey mozzarella cheese topping it off is very satifying, and packs a healthy dose of vitamins! Use any leftover fillings the next day wrapped in tortillas.



Serves 2 ( with plenty of leftovers for filling another squash or use as taco fillings the next day)

INGREDIENTS:
1 acorn squash ( about 1 pound)
1 teaspoon Olive Oil
Cooking Spray
1 cup cooked brown rice ( use any leftover rice if it's on hand- plain, with seasonings and veggies- whatever!)
1/2 medium red onion, chopped
1 roasted red pepper, chopped
1 clove garlic, chopped
1 tablespoon chilil powder
1 teaspoon ground cumin
1 medium tomato, chopped
1 15-oz can black beans, lower sodium, rinsed and drained
5 dashes hot red pepper sauce, to taste
Salt and Pepper, to taste
2 ounces shredded Mozzarella cheese

To Prepare:
1. Preheat oven to 375 degrees. Lightly coat a baking sheet with cooking spray.
2. Cut squash in half vertically ( from top where stem is to the bottom). Scoop out and discard the seeds. Rub the interior with a light coating of olive oil, salt and pepper, then place cut-side down on prepared baking sheet. Bake until tender about 35-40 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray or olive oil; heat over medium heat. Add onion, garlic and red pepper; cook, stirring often, until softened, 3-4 minutes. Stir in the chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, rice, and hot sauce; cook until heated through, about 4 minutes, stir often so it doesn't burn. Taste test for seasoning adjustments, add any salt or pepper and then set aside
4. When squash are tender, reduce oven to 325 degrees. Fill the squash halves with the rice/ bean mixture ( about 1 cup in each half). Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 5-8 minutes.
5. Enjoy this hearty, healthy, very filling meal and let us know what you think!