Pasta for One or One Hundred

When someone in the house is eating a special diet, sometimes it makes it difficult to come up with something that makes everyone happy (or both of you in my case). Currently, my fiance is on a no-carb kick for a few weeks to help accelerate shedding a few pounds. I can't think of such silliness myself by giving up my beloved carbohydrates. So, last night, while chopping up a huge beautiful salad for him, I saved some of the veggies on the side for myself. This recipe is great because the quantities of ingredients is really just up to you and what you really like (or what you have in the fridge).

Pasta is a beautiful thing. It is like a blank canvas waiting for your artistic touch. Here is doesn't matter if you're a true budding artist or one who draws really bad stick people... you can make this beautiful, I promise.

This recipe is for two people but you can cut it in half for one or multiply by however many servings you need. It really is THAT versatile.

Colorful Veggies & Pasta
                                                                                                  2 links of Italian Sausage (I used Hot but sweet is delicious too)
1 small sweet red pepper, cut into strips
1 small sweet yellow pepper, cut into strips
1 jar of artichoke hearts, drained
1 small sweet onion, cut into strips
2 large handfuls of fresh baby spinach
2 cups of dry penne or rigatoni pasta (whole wheat or regular)
olive oil
red pepper seeds
salt and pepper
fresh grated parmesan cheese, if desired

Heat a small amount of olive oil in frying pan on medium heat. Once pan is hot, add Italian sausage and fry until browned and cooked through, turning to make sure it doesn't burn.

In a large pot bring water to boiling point, add salt. This is the time to flavor the pasta. Stir to make sure pasta doesn't stick to the pan and breaks apart from one another.  Cook according to package instructions (usually 8-10 minutes) until el dente (soft but firm to bite). The best way to check doneness of pasta is to taste it. In the last 2 minutes of cooking the pasta, add the baby spinach to the water. It will wilt quickly and absorb some of the flavor from the pasta water. Strain water from the pasta and spianch.

In your frying, by this point your sausage should be cooked through. Remove from the pan, add a little more olive oil and all of your veggies and salt, pepper and red pepper seeds. Cut your sausage into bite sized pieces and return to the pan with the veggies. Toss until veggies are slightly softened but still firm (they taste fresher this way).

In a large bowl, mix pasta with veggies and sausage. Toss with another splash of olive oil. Season with salt and pepper. Top with some fresh grated parmesan cheese, if desired.

This dish is very versatile. You may add or delete ingredients according to your taste, make it your own. It is perfect to serve for a quick weekday dinner for the family, to whip up for yourself, or to serve to guests.

You will probably find I create a lot of pasta dishes... I have a weakness. I do recommend making whole wheat pasta, there is little difference in the taste and you get much more in the way of health benefits from the whole wheat or whole grain version, and why not go for great taste and good for you too!

Buon appetito!

Fruity Salads

One of my favorite lunch or dinner meals in the summer is fresh salad. Again, a great place to start is the farmer's market to see what they have and build from there. When doing salads, the possibilities are endless. Here I just want to talk about fruit in your salad. Some people are hesitant when it comes to putting fruit in with their veggies but let me tell you, it's FANTASTIC! And, here is another opportunity to get kids involved. Let them pick the ingredients and they're more likely to eat it.

Here are a couple of my favorites:

Mixed Berry Salad

Mixed field greens (these tend to have a little bitter taste which goes really well with the sweetness of the fruit)
Assorrted Berries (I used raspberries, blackberries, strawberries, and blueberries)
Toasted Pecans
Toss lightly with balsamic vinegar

To make this into a full meal, add grilled chicken for protein.



                                                               Mandarin Orange Cranberry Salad





Fresh baby spinach leaves
Mandarin oranges
Dried cranberries
Grilled chicken (seasoned just with salt and pepper)
Toss lightly with balsamic vinegar

(This salad was prepared by my amazing sister, Lori)











I did not give you measurments for these salads as that is up to your preference. I add extra berries when I have them, because I love the way the fresh berries taste. You may also dress this with your favorites dressing. I recommend balsamic vinegar because it complements the greens in both of these salads so well. If you prefer a vinegarette, definitely use that.

Another tip is to cut up a bunch of veggies and fruits, just put in dishes on the table making a version of a Salad Bar at home. This way everyone puts what they want on their individual salads and it's an interactive dinner, and a great way to get some fresh veggies into the family diet. See who can be the most creative and the most daring!

Ham & Egg Cups

I have a great-niece who is almost 9-years-old and loves to be in the kitchen. She can be a picky eater at times but there are two sure-fire ways to get her to eat. First, let her help. I have found that the more hands on kids are in the kitchen, the more likely they are to at least try what you're cooking. Second, put it in a muffin tin. We have made many meals into "muffins" and she loves it (and the adults do too!).

Today is a good breakfast or brunch item that can be customized to fit your taste. This was inspired by a dish I saw on Paula Deen's cooking show. This is something you can make very simply or fancy.

You will need for 12 muffins:

12 slices of thinly sliced ham (should be a couple inches bigger than the circle of the tin)
12 large eggs
4 chopped green onions (about a third in each muffin)
kosher or sea salt to taste
pepper to taste
mist of oil  (you can use cooking spray, I prefer to put oil in a bottle and use the mist setting)

Pre-heat your oven to 400 degrees and mist your muffin tin with the oil. Fit a slice of ham into each muffin, making sure the ham comes up the sides. Put the chopped green onion in the "ham cup". Have a small bowl available to crack each egg into. This way you can make sure you don't end up with tiny pieces of shell in your dish. Crack an egg into the small dish and then carefully pour it into the ham cup on top of the green onion. Continue with each egg individually. Top each one with salt and pepper and bake for 9-12 minutes. The time you cook this is dependent on how firm you would like the yolk. Remove from muffin tin. Serve with fresh fruit.



Note: For young kids, this is a great dish to make with scrambled eggs. Cook until firm, and the kids can pick them up with their hands and enjoy. This is a great place to hide veggies too. Add tomato, spinach, broccoli, anything. Use your imagination. And remember, bring the kids into the kitchen, they make great helpers!

Tomatillo Avacado Salsa

When warm weather hits, I love the smells of fresh cut grass, sunshine, and fresh fruits and veggies. One of my favorite places to visit is the farmer's market. Most areas have one and it's the best place to find fresh locally grown produce. It's a great to way to support local farmers and get a great deal. Generally, the prices are much better at the open air markets than your local supermarket and you will certainly get a fresher product. Some good advice for weekend market goers, if you go later in the day, the sellers will usually give you a better deal so they can get rid of the goods, so don't be afraid to haggle a little, just remember when you come home with a whole bushel or a flat of something, time to hit the internet for some recipes!

I'm from Michigan and growing up, went to the Eastern Market in Detroit for years on the weekends with my dad. It was always a treat and we would always end up with a trunk full of goodies before we headed home to unload.

On one such trip is where I learned about the tomatillo. If you've seen one, you probably have thought it is a green tomato. In actuality, it is fruit related to the cape gooseberry. It is a staple in Mexican cuisine, which just happens to be one of my favorites.

I took a leap of faith and decided to buy some and I'm so glad I did. This is something you just have to try. The tomatillo is encased in a dry brown paper that is inedible. Once peeled (which is very loose and easy to remove), the skin of the green tomatillo tends to be a tad tacky feeling. The green and tart flavor of the fruit is what is the basis for many Mexican green sauces. Ripe tomatillos can be stored in the refrigerator for up to two weeks. They will keep even longer if the husks are removed and they are stored in sealed plastic bags. They also freeze well from what I read, although I've not done this yet.

This is a recipe that was inspired by the farmer that sold me my first tomatillos. You can adjust it to your taste, but I promise you, it is a must try. It's great with chips, garnish on your favorite tacos, or served alongside some spicy grilled fish.

6 ripe tomatillos, husks removed, chopped
1/2 medium Vadalia onion, chopped
2 ripe avacados, chopped
Jalapeno peppers, to taste, chopped finely (I don't personally remove the seeds but you may want to depending on the amount of heat you prefer.)
2 Tablespoons Cilantro, roughly chopped (This is also an item that is to taste. I personally love cilantro and add extra.)
juice of 2 limes

Chop all ingredients and mix gently together with a spoon. Do not overmix as you will break down the avacado and this is best when the avacado keeps it's integrity. Cover and keep in the refrigerator for about an hour for the the flavors to marry together then enjoy! This is something you will want to make what you'll eat or share, as the avacado is prone to browning although will last longer due to othe acidity of the lime in the dish.

Remember, avacado is higher in fat but it is considered the "good fat" and is very healthy. This is a guilt-free treat!

Starting Simple

When you're feeling like you just have to have something sweet but you're trying to stay under that calorie count for the day, this is the perfect solution. This works well even if your strawberries aren't very sweet. I put it in a nice glass dessert dish to make it feel extra special. You can make a little or a lot and it's so tasty!

Very simply, wash and hull your strawberries. Slice them and top with sweetner (I used Splenda). Then add a splash of your favorite balsamic vinegar (I used Fustini's Cranberry Balsamic Vinegar (www.fustinis.com which by the way is AWESOME! Fustini's is a shop I found in Traverse City which have an amazing assortment of olive oils and vinegars. Be sure to check it out!). Put about a cup of the strawberries in a dish and top with some fat-free whipped cream. Normally, I would whip up my own but I've found that the can you buy is both low in calories and very convenient when you're making something quick and simple. Now, find a quiet spot and enjoy!