Spinach Fettuccine Primavera

I made a vegan version of this tonight for my family and it was well-received by everyone. I also used a whole grain (or was it whole wheat?) fettuccine since I didn't find the spinach fettuccine at the store today. This recipe is very, very good! And any meal that is able to sneak a few more veggies into my young children is a great one to me!

SPINACH FETTUCCINE PRIMAVERA
Recipe by Rachael Ray

Ingredients
•Salt
•1 pound spinach fettuccine
•2 carrots, peeled
•2 medium zucchini
•2 tablespoons extra-virgin olive oil
•2 tablespoons butter
•2 shallots, thinly sliced
•2 cloves garlic, finely chopped
•1 cup frozen green peas
•1/2 cup dry white wine
•1 cup vegetable or chicken stock
•Freshly ground black pepper
•1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
•1/4 cup chopped flat-leaf parsley, a generous handful

Directions
Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.

Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.

Pineapple Fried Rice

Pineapple Fried Rice
Ingredients:
4-5c cooked rice (brown or white or a mix)
1/2c peas
3 garlic cloves, minced
1/2c corn
1/2c edamame
1/2c shredded carrots
1c pineapple, cut into small chunks and reserve 1/4c juice

1 tbsp sesame oil
1/3c soy sauce, to taste
salt and pepper, to taste

1/4c thinly sliced green onions for garnish (optional)

Preparation:
Saute all ingredients (peas to pineapple) in sesame oil using a large pan/wok, approx. 5 minutes. Add rice, reserved pineapple juice and soy sauce (start with half and gradually add, to taste). Salt and pepper to taste. Serve immediately with a sprinkle of green onions on top.

Note:
All amounts are approximate. You'll want to vary/omit/add according to your family's taste preferences.

Tortilla Soup

Tortilla Soup
from The Real Food Daily Cookbook by Ann Gentry

1 tablespoon canola oil
2 onions, coarsely chopped
3 cloves garlic, finely chopped
1 jalapeno chile, finely chopped
2 tablespoons tamari
2 teaspoons ground cumin
2 teaspoons sea salt
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
8 cups vegetable stock (or water)
1 pound tomatoes, coarsely chopped
1/3 cup tomato paste
8 corn tortillas, coarsely chopped
1/4 cup finely chopped fresh cilantro
1/2 cup Crispy Tortilla Strips, for garnish
1 avocado, peeled, pitted and cubed (optional)
1/2 cup Pico de Gallo, for garnish (optional)

Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic and saute for 5 minutes, or until the onions are transclucent. Add the jalapeno chile, tamari, cumin, salt, oregano, and pepper, and saute 1 minute longer. Stir in the stock, tomatoes, and tomatoe paste. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occassionally, for 10 minutes, or until the tomatoes are tender. Add the tortillas and simmer 10 minutes longer, or until the tortillas are falling apart.

Using a handheld immersion blender, blend the soup in the pot until smooth. Alternatively, working in batches, puree in a regular blender. Stir in the cilantro.

Ladle the soup into bowls. Garnish with the tortilla strips, avocado, and pico de gallo, and serve.

The soup will keep for 2 days, covered and refrigerated.


Crispy Tortilla Strips
I didn't use Ann's recipe because I didn't have all the ingredients for the "topping". Instead I brushed both sides of 6 (6-inch) corn tortillas with canola oil and sprinkled one side with sea salt. I cut them in half and then cut the halves into 1/8" strips. Spread on a baking sheet and bake in a 350* F oven for at least 15 minutes. I baked ours for more like 20 minutes because I wanted them to brown a little and be extra crispy.

Athena Barley with Kalamata Olives and Tomatoes

I absolutely love barley. Love it. But I don't really use it for much other than as one of the stars in a fabulous chili I make. On the cover of The Real Food Daily Cookbook (Ann Gentry) is a fantastic salad that I knew I had to try since it is barley-based. Yum!

Athena Barley with Kalamata Olives and Tomatoes
3 cups water
2 cups pearl barley
1 1/2 tsp sea salt

3-4 large tomatoes (1 pound), seeded and chopped
3/4 cup kalamata olives, pitted and quartered
3/4 cup diced red onion
3/4 cup finely chopped fresh Italian parsley
2/3 cup finely chopped green onions
3 tbsp finely chopped fresh dill

1/2 cup freshly squeezed lemon juice (about 3 lemons)
1/4 cup extra virgin olive oil
1 tbsp dried oregano

Fresh ground black pepper to taste.

Combine the water, barley and salt in a large saucepan. Cover and bring to a boil over high heat. Decrease the heat to medium-low and simmer about 40 minutes, until tender. Transfer to a large bowl. If you're serving this dish as a cold salad, refrigerate the barley while preparing the remaining ingredients.

Whisk the lemon juice, olive oil, and oregano in a bowl to blend. Pour the vinaigrette over the barley and toss to coat. Andd the tomatoes, olives, red onion, parsley, green onions, and dill and toss again to combine. Season to taste with salt and pepper and serve cold or at room temperature.

The salad will keep for 2 days, covered and refrigerated. Toss again before serving.

satisfying the sweet tooth

I made these rainbow cupcakes the other night for a St. Patrick's Day themed playdate. I figured there'd be enough green, shamrocks, etc. so we went with rainbows. I used gold colored cupcake liners and placed half a chocolate coin in each of the white "clouds" on top of the rainbow cupcakes. I love how these turned out. I have no idea how they taste since they are made with eggs and milk (and I don't eat either), but everyone seemed to like them.
I struggle with a sweet tooth. I eat healthy and fill up on lots of vegetables, fruits and whole grains, but I crave sugar. I really, really do. Certain times of the month are worse, but I feel a little craving for it all the time. I've cut back but still allow myself little bits of sweets here and there. Oddly enough, when I make something like these cupcakes for my kids and their friends, I don't have a desire to eat them.
When I made these cupcakes, I made myself a sticky and sweet something to eat. The recipe was called Raw Fudge but something went awry because it isn't like any fudge I've ever had. Still, it's a great combination of raw walnuts, dates, unsweetened cocoa powder, chocolate chips and salt. And the best part is that no one else in the family likes my "raw fudge" sticky stuff so I keep it in the freezer and eat little bits whenever I have a desire for something sweet. And the rest of the family? They get rainbow cupcakes.
Note: To make these fun rainbow cupcakes (or any sort of layered cake), simply divide up the batter, add food coloring to each of the bowls and start layering.