Tomato and Olive Penne

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Here's a recipe for you that is quick, vegetarian, and low fat.  I love quick meals like this!  Baseball season has started here and our weeknights are so crazy busy that dishes like this are lifesavers.  Monday nights are piano practice, Tuesdays we have dance for the girls and a baseball game for Ethan, Wednesdays are baseball practice and cub scouts, and Thursdays we have another baseball game.  By Friday we just want to do nothing! 

I used regular penne in this but if you want to make it even lower in calories you could easily substitute whole wheat pasta.  This was very filling and kid-friendly too! 

TOMATO AND OLIVE PENNE

Ingredients

Salt and pepper

1 pound penne, or other short pasta

1/4 cup olive oil

2 cloves garlic, thinly sliced

2 cups cherry or grape tomatoes, halved or quartered

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper (optional)

1/4 cup Kalamata olives, pitted and sliced

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese, plus more for serving

Directions

1.  In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.

2.  Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.

3.  Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

Creamy Fettuccine with Leeks, Corn, and Spinach

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Are you ready for an easy and delicious main dish?  This is it!  I love summer meals because I tend to make lighter, fresh dishes and this one was a hit all around in my family. 

CREAMY FETTUCCINE WITH LEEKS, CORN, AND SPINACH

Serves 4-6

16 oz fettuccine

1 TB olive oil

2 leeks (white and light green parts) cut into thin half-moons

4 cloves garlic, thinly sliced (or minced if you prefer)

Kosher salt and black pepper

1 C corn kernels (from 1-2 ears, or frozen)

1/2 C low sodium chicken broth

1 C heavy cream

3 C baby spinach

1/3 C grated romano or parmesan cheese

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the leeks, garlic, 1/2 tsp salt, and 1/4 tsp pepper and cook, stirring occasionally, until tender, 3 to 4 minutes.  Add the spinach, corn and broth and simmer until the corn is tender and spinach is wilted, 2 to 3 minutes; stir in the cream.

Add the pasta, season with 1/2 tsp salt and 1/4 tsp pepper, and toss to combine.  Sprinkle with the cheese before serving. 

TIP ON LEEKS: Leeks tend to be pretty dirty and gritty if not washed properly.  After chopping your leeks, place them in a bowl filled with cold water and allow to soak for about 5 mintes, occassionally breaking them up and moving around a bit with your hands.  After 5 minutes take them out of the water by skimming them off the top.  Just place them on a towel to drain.  You don't want to drain them by pouring it all in a colander because the bottom of your bowl will have all the dirt in it.  Gets them nice and clean!

Almost-Famous Broccoli-Cheddar Soup

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Fall is almost here and I am so ready for it.  This summer flew by! I hardly ever make soup in the summertime so I've been waiting to make this for a few months now.  Have you ever been to Panera Bread?  It's a bakery-cafe chain that is soooo yummy!  If you haven't been you must try it!  They're Cinnamon Crunch bagels are to die for.  So is their broccoli cheddar soup!  I was skeptical that Food Network was able to copy it but it tasted just like it.  I didn't serve with sourdough bread bowls but Panera does that and it makes it even better.  I made a bit of a mistake with this and blindly followed directions :)  I should have checked the tenderness of the broccoli before blending it.  It wasn't quite soft enough so the soup didn't taste as smooth as it should have.  I was in a hurry ok?!  So make sure the broccoli is very soft before starting the blending process!

ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP

(Food Network Magazine)

Serves 4-6

Ingredients:

6 TB unsalted butter

1 small onion, chopped

1/4 C all-purpose flour

2 C half and half

3 C low-sodium chicken broth

2 bay leaves

1/4 tsp freshly grated nutmeg

Kosher salt and freshly ground black pepper

4 C broccoli florets (about 1 head)

1 large carrot, diced

2 1/2 C (about 8 oz total) grated sharp white AND yellow cheddar cheese, plus more for garnish

Directions:

Melt butter in a large Dutch oven or pot over medium heat.  Add the onion and cook until tender, about 5 minutes.  Whisk in the flour and cook until golden, 3 or 4 minutes, then gradually whisk in the half-and-half until smooth.  Add the chicken broth, bay leaves, and nutmeg, then season with salt and pepper and bring to a simmer.  Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.  (Check it!)  Discard the bay leaves.  Puree soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.  Return to the pot.  (Our puree soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted.  Add up to 3/4 C of water if the soup is too thick.  Remember to taste test for seasoning!  Ladle into bowls and garnish with cheese. 

Tip: If you blend the soup in a blender you must follow these instructions.  If not, you will have hot soup all over yourself and your kitchen!  Pour only enough soup to fill the blender halfway.  Leave the lid off or the smaller opening that is within the main lid.  Cover with a kitchen towel and hold the towel on with your hand loosely.  Blend.  This allows steam to escape so you won't have a soup explosion :)

Spring Shells and Cheese

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I got this recipe in my Food Network magazine back in April. Ben is the one who actually made it! I was still recovering from my oral surgery and could still only eat soft foods. Ben saw this recipe sitting out when he got home and ASKED if he could make it. He said it sounded fun to make. Aren't I a lucky lady? He did a great job and we all loved it!

SPRING SHELLS AND CHEESE
Food Network Magazine

Ingredients
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach

Directions
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.

Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.

Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.

Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.

Seven Layer Tortilla Pie

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I've been making this recipe for years and it's one of my favorites. My kids all HATE this though but if yours like beans then it won't be a problem. In the past I would give them chicken nuggets because I knew they didn't like it but now I want them to get used to it. I'm so mean aren't I? I love the flavors of the fresh cilantro, garlic, and tomatoes in this. This can also be lower fat by using low fat sour cream and cheese. Enjoy!

SEVEN LAYER TORTILLA PIE

Ingredients:
2 (15 oz) cans pinto beans, rinsed and drained
2 TB chopped fresh cilantro
2 big cloves garlic, minced
1 C salsa, divided
1 (15 oz) can black beans, rinsed and drained
1/2 C chopped tomatoes
2 C shredded cheddar cheese
7 (8 inch) flour tortillas
Sour cream and salsa for topping

Directions:
Preheat oven to 400 degrees. In a large bowl, mash pinto beans. Stir in 3/4 C salsa and garlic.
In a separate bowl, mix together 1/4 C salsa, cilantro, black beans, and tomato.
Coat a deep pie plate with cooking spray and place one tortilla in it.
Spread 3/4 C pinto beans mixture over tortilla to within a 1/2 inch of edge.
Top with 1/4 C cheese and cover with another tortilla. Spread 2/3 C black bean mixture over and top with 1/4 C cheese. Repeat layers twice more.
Cover with remaining tortilla and spread with remaining pinto bean mixture and cheese. Cover with foil. (It will be tall!)
Bake in preheated oven for 50 minutes. Cut into wedges and serve with salsa and sour cream.

Butternut Squash and Bacon Mac-n-Cheese

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I tried this the other night and Ben and I loved it! I found this on a blog and they said that they got it from Cooking Light magazine. We both love butternut squash but I never buy it because the kids don't like it. That is understandable, though, because I hated squash too as a kid. Not surprisingly, my kids picked out the noodles and left the squash. We made them eat 2 bites of the squash and they all hated it. So, next time my plan is after I roast the squash I'll put it in a food processor or blender and add a little chicken broth. I'll add the puree in the cheese mixture and they'll never know! I just love the sweetness that the squash added. I used cavatappi pasta because it's my favorite for mac-n-cheese. This makes a whole 9x13 pan which was way too much for us but I think it would freeze well. Just divide it into two pans and don't cook the one you plan to freeze.

Butternut Squash and Bacon Mac-n-Cheese
Cooking Light

1 Butternut Squash, peeled and cubed
Cooking Spray
1 Tbsp Dried Rosemary
S&P
1 box Pasta of choice
7 slices of Bacon
1 cups Shallots, diced
1/4 cup Flour
2 cups Milk (1 or 2%)
1 cup Italian Blend shredded cheese
1/3 cup grated Fresh Parmesan

Preheat to 425. Coat the squash lightly in cooking spray, rosemary, and S&P. Roast in a pan for 45 minutes until squash is tender.

While the squash is roasting, cook the pasta, and fry the bacon. When the bacon is done, pour off all but 1 Tbsp of the drippings. Set aside the bacon, and cook the shallots 7 minutes or until translucent in the leftover drippings. Crumble the bacon and set it aside with the shallots. When the squash is done roasting, mix in the bacon and shallots and turn the oven up to 450.

Put the flour in a heavy-bottomed sauce pan over medium-high heat and slowly whisk in the milk. When all the milk has been added, bring to a boil for 1 minute or until slightly thickened (don't let it get too thick!!). Remove from heat and stir in the shredded cheese. Combine the pasta and the squash mixture in a 9×13 casserole dish, and pour the milk and cheese mixture over the top. Stir to coat. Top with grated parmesan and pop back in the oven for 10-15 minutes, or until the cheese starts to brown.