Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Here are six yummy recipes to help you through the day, including Springtime Spaghetti Carbonara and Peach Pie. Enjoy!

BERRY GOOD WORKOUT SMOOTHIE

This recipe, as well as the next one (Sunrise Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This recipe begins, “Get the energy you need to power through your workout in minutes with this easy-to-make smoothie recipe. For an extra dose of calcium, try adding a teaspoon of Organic Kale Powder.”

Servings: 1

1 1/2 cups chopped strawberries

1 cup blueberries

1/2 cup raspberries

2 Tbsp honey

1 tsp fresh lemon juice

1/2 cup ice cubes

Blend all ingredients.

Nutrition Information: Calories: 162.5; Protein: 2 g; Carbs: 41.5 g; Fiber: 6 g; Sugar: 32 g; Total fat: 1 g; Saturated fat: 0.1 g; Sodium: 5 mg

SUNRISE SMOOTHIE

This one begins, “Blend apricot and peach together, and your smoothie will look like an early-morning sunrise.”

Servings: 4

1 banana

1 cup apricot nectar, chilled

1 container (8 oz) low-fat peach yogurt

1 Tbsp frozen lemonade concentrate

1/2 cup club soda, chilled

Combine the banana, apricot nectar, yogurt, and lemonade concentrate. Process for 30 seconds, or until smooth and creamy.

Stir in the club soda and serve immediately.

Nutrition Information: Calories (per serving): 130; Protein: 2.5 g; Carbs: 29 g; Fiber: 1.5 g; Sugar: 16 g; Total fat: 0.5 g; Saturated fat: 0.5 g; Sodium: 43.5 mg

PEACH PIE

This comes from my e-cookbook, Off The Wall Cooking, available from Amazon.com.

4 C peaches, cut up

dash salt

1 – 1 1/4 C sugar

2 T butter

3 T unbleached flour

1 unbaked pie shell & lattice top

Arrange peaches in unbaked pie shell. Mix sugar, flour & salt. Sprinkle over peaches. Dot with butter. Cover with lattice top. Bake at 425 degrees for 30-40 minutes.

BLACK BEAN AND CORN SALAD

This comes from Rachel Ray, star of The Food Network's 30 Minute Meals. Total Time: 25 minutes; Prep Time: 10 minutes; Inactive Time: 15 minutes; Yield: 4 servings; Level: Easy

Read more at:http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.print.html?oc=linkback

Ingredients

1 can, 14 ounces, black beans, rinsed and drained

2 cups frozen corn kernels

1 small red bell pepper, seeded and chopped

1/2 red onion, chopped

1 1/2 teaspoons ground cumin, half a palm full

2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)

1 lime, juiced

2 tablespoons vegetable or olive oil, eyeball it

Salt and pepper

Directions

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts - no need to refrigerate!

SPRINGTIME SPAGHETTI CARBONARA

This is from Tara Parker-Pope in The New York Times cooking e-newsletter. Tara wrote, “This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.”

Yield: 4 to 6 servings; Time: 20 minutes

This was featured in “An Almost-Meatless Diet” and can be viewed online here.

Ingredients

3 slices bacon, cut into 1/4-inch pieces

1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas

1 pound spaghetti

4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)

10 fresh basil leaves, sliced thin

5 eggs, whisked, at room temperature

2 tablespoons whole milk

1/2 cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)

Kosher salt and freshly ground black pepper

Preparation

Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.

Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.

While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.

Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.

Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.

Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.

SPICE-RUBBED SPATCHCOCKED CHICKEN

This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.”

Yield: 4 servings

This was featured in “A Chicken-Roasting Method All Good Cooks Know” and can be viewed online here.

Ingredients

1 chicken, 3 1/2 to 4 pounds, patted dry

1 tablespoon dark brown sugar

2 1/2 teaspoons kosher salt

1 teaspoon ancho or New Mexico chile powder

1 teaspoon sweet paprika

1 teaspoon dry mustard powder

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/4 teaspoon ground allspice

2 bay leaves, torn or cut into pieces

Lime or lemon wedges, for serving

Preparation

Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.

In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.

Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.

Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.