Wednesday Recipes

Here are today's six recipes to help you through the day, including Stir-Fried Vegetables and Honolulu Bob's Burgers. Enjoy!

HAM WITH SWEET ONION SAUCE

This is from Publix Supermarket's April 2006 issue of Aprons

Ingredients

1 (6 1/2- to 7-pound) semi-boneless ham half

aluminum foil

1 (.87-ounce) packet onion gravy mix

1 (8-ounce) can crushed pineapple in juice (undrained)

1/4 cup sherry

1/3 cup honey

1 tablespoon country-style Dijon mustard

Directions

Preheat oven to 325°F. Remove all packaging and wrap ham in foil. Place in shallow baking pan. Bake 20 minutes per pound until internal temperature is 140°F. Use meat thermometer to accurately ensure doneness.

15 minutes before serving ham, combine remaining ingredients in medium saucepan; mix well. Bring to boil on medium-high; stir and serve over ham. (Ham makes 15 servings, sauce makes 10 servings.)

CALORIES (per 1/15 ham, 1/10 sauce) 440kcal; FAT 31g; CHOL 117mg; SODIUM 1921mg; CARB 12g; FIBER less than 1g; PROTEIN 28g; VIT A 0%; VIT C 3%; CALC 0%; IRON 9%

GOURMET GREEN BEANS

This is also from Publix Supermarket's April 2006 issue of Aprons

Ingredients

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Directions

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

CALORIES (per 1/8 recipe) 70kcal; FAT 4g; CHOL 5mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%

HONOLULU BOB'S BURGERS

This comes from Country Bob's. Yield: 4 servings.

Ingredients

2 pounds ground beef

Country Bob’s All Purpose Sauce

4 slices Cheddar Cheese

4 well-drained canned pineapple slices

Directions

Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.

STIR-FRIED VEGETABLES

This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.

Ingredients

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Directions

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

Note:

Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

TUSCAN-STYLE QUINOA

This is from the November 2005 issue of Runner’s World.

Ingredients

1 1/2 C quinoa

3 C water

2 Tbls olive oil

3 coves garlic, minced

1/2 medium red onion, chopped

6 C shredded Swiss chard

1 large tomato, diced

1/2 tsp chili pepper flakes

Salt and pepper

1/3 C Parmesan cheese

Directions

Place one tablespoon of the olive oil in saucepan, heat to medium-high, pour in quinoa to toast for four minutes. Cover with water, turn down to simmer, cook for 15 minutes until tender. Heat nonstick skillet with remaining olive oil & sauté garlic & onion until golden, about 5 minutes. Add chard & sauté until wilted. Add tomato & heat through. Fold in cooked quinoa, season with salt, pepper, & chili flakes to taste, & top with Parmesan cheese. Let stand 3-5 minutes to blend flavors.

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

Ingredients

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Directions

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six recipes to help you through the day, including Pasta Primavera and Roasted-Vegetable Lasagna. Enjoy!

HONOLULU BOB BURGERS

This comes from Country Bob's. Yield: 4 servings.

Ingredients

2 pounds ground beef

Country Bob’s All Purpose Sauce

4 slices Cheddar Cheese

4 well-drained canned pineapple slices

Directions

Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several minutes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.

ROASTED-VEGETABLE LASAGNA

This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”

This is from Diabetic Connect.

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.

Ingredients

Vegetables:

4 red bell peppers

1 teaspoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)

1 large onion, cut into 16 wedges

4 garlic cloves, minced

Cheese mixture:

2 cups 2% low-fat cottage cheese

1 1/2 cups (6 ounces) grated sharp provolone cheese

1/4 cup chopped fresh basil

1 teaspoon dried oregano

White sauce:

3 tablespoons all-purpose flour

1 1/2 cups 2% reduced-fat milk

2 tablespoons chopped fresh basil

1/4 teaspoon black pepper

Cooking spray

9 cooked lasagna noodles

2 cups spinach leaves, divided

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Fresh basil sprigs (optional)

Directions

Preheat broiler.

To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.

Preheat oven to 450°.

Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.

Decrease oven temperature to 375°.

To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.

To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.

Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.

Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.

Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.

This recipe can be found in my e-book, Off the Wall Cooking.

Ingredients

3 – 4 potatoes, scrubbed, not peeled

1 pepper (red, green or yellow), diced

1 onion, chopped

3 – 4 T butter or oil (or both)

1 clove garlic, minced (opt.)

Directions

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

Ingredients

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Directions

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

CHOCOLATE-ESPRESSO SMOOTHIE

This is from the February 2007 issue of Runner’s World.

Ingredients

8 ounces chocolate yogurt, such as Brown Cow “Cream Top”

1 large banana (browned & frozen)*

2 shots espresso, chilled

2 C ice (about 14 ice cubes)

1 dozen chocolate-covered espresso beans

Directions

Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)

For a thicker smoothie, blend in up to a cup more ice. Serves two.

Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.

With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.

CURRIED POTATOES

This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”

Ingredients

1 1/2 Tbs. vegetable oil

2 medium onions, diced (3 cups)

3 cloves garlic, minced (1 Tbs.)

4 large Yukon gold potatoes, peeled & cut into chunks

3 carrots, peeled & cut into 2-inch pieces (1 cup)

3 Tbs. Madras curry powder

1 15-oz. can black beans

3 medium tomatoes, coarsely chopped (1 1/2 cups)

1 cup low-sodium vegetable broth

2 jalapeno chiles, seeded and finely chopped (1/4 cup)

1 tsp. balsamic vinegar

Directions

Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.

Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.

Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's six recipes include Stir-Fried Vegetables and Honolulu Bob's Burgers. Enjoy!

HAM WITH SWEET ONION SAUCE

This is from Publix Supermarket's April 2006 issue of Aprons

Ingredients

1 (6 1/2- to 7-pound) semi-boneless ham half

aluminum foil

1 (.87-ounce) packet onion gravy mix

1 (8-ounce) can crushed pineapple in juice (undrained)

1/4 cup sherry

1/3 cup honey

1 tablespoon country-style Dijon mustard

Directions

Preheat oven to 325°F. Remove all packaging and wrap ham in foil. Place in shallow baking pan. Bake 20 minutes per pound until internal temperature is 140°F. Use meat thermometer to accurately ensure doneness.

15 minutes before serving ham, combine remaining ingredients in medium saucepan; mix well. Bring to boil on medium-high; stir and serve over ham. (Ham makes 15 servings, sauce makes 10 servings.)

CALORIES (per 1/15 ham, 1/10 sauce) 440kcal; FAT 31g; CHOL 117mg; SODIUM 1921mg; CARB 12g; FIBER less than 1g; PROTEIN 28g; VIT A 0%; VIT C 3%; CALC 0%; IRON 9%

GOURMET GREEN BEANS

This is also from Publix Supermarket's April 2006 issue of Aprons

Ingredients

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Directions

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

CALORIES (per 1/8 recipe) 70kcal; FAT 4g; CHOL 5mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%

HONOLULU BOB'S BURGERS

This comes from Country Bob's. Yield: 4 servings.

Ingredients

2 pounds ground beef

Country Bob’s All Purpose Sauce

4 slices Cheddar Cheese

4 well-drained canned pineapple slices

Directions

Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.

STIR-FRIED VEGETABLES

This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.

Ingredients

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Directions

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

Note:

Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

TUSCAN-STYLE QUINOA

This is from the November 2005 issue of Runner’s World.

Ingredients

1 1/2 C quinoa

3 C water

2 Tbls olive oil

3 coves garlic, minced

1/2 medium red onion, chopped

6 C shredded Swiss chard

1 large tomato, diced

1/2 tsp chili pepper flakes

Salt and pepper

1/3 C Parmesan cheese

Directions

Place one tablespoon of the olive oil in saucepan, heat to medium-high, pour in quinoa to toast for four minutes. Cover with water, turn down to simmer, cook for 15 minutes until tender. Heat nonstick skillet with remaining olive oil & sauté garlic & onion until golden, about 5 minutes. Add chard & sauté until wilted. Add tomato & heat through. Fold in cooked quinoa, season with salt, pepper, & chili flakes to taste, & top with Parmesan cheese. Let stand 3-5 minutes to blend flavors.

PASTA PRIMAVERA

This also comes from Publix. Makes 4 servings.

Ingredients

12 ounces of dried linguine, ziti, or penne pasta

2 Tbls olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Directions

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

Meatless Monday - Pasta

It's time for another Meatless Monday. This week's vegetarian recipes revolve around pasta.

I love pasta. I always have, as far back as I can remember. Here are six past recipes to help you through the day - and weekend - including Pasta Primavera and Baked Pumpkin Pasta. Enjoy!

SPAGHETTI WITH LEMON AND TOASTED WALNUTS

From the December 2013 issue of Vegetarian Times, page 62. It starts off, “This simple Italian combination is tasty on its own, or it can be filled out with roasted or steamed vegetables.” Serves 8 in 30 minutes or less.

To view this online, click here.

1 cup walnut halves

1/2 cup freshly grated Parmesan cheese

1/4 cup olive oil

1/4 cup lemon juice

2 tsp. grated organic lemon zest

1 clove garlic, minced (1 tsp.)

3/4 tsp. freshly ground black pepper

1 lb. spaghetti

1 cup Italian parsley, coarsely chopped

Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes. Cool, and coarsely chop.

Whisk together cheese, oil, lemon juice, lemon zest, garlic, and pepper in large bowl.

Cook pasta according to package directions. Drain, and reserve 1/2 cup pasta cooking water. Add drained pasta to cheese mixture, and toss to combine, adding some pasta water if mixture seems too thick. Stir in parsley and walnuts, and season with salt and more pepper, if desired.

nutritional information Per 1-cup serving: Calories: 387; Protein: 12 g; Total Fat: 18 g; Saturated Fat: 3 g; Carbohydrates: 46 g; Cholesterol: 4 mg; Sodium: 83 mg; Fiber: 4 g; Sugar: 1 g

PASTA ALLA NORMA - CLASSIC SICILIAN EGGPLANT-PASTA

This comes from Danette St. Onge, About.com’s Italian Food expert. Dante wrote, “Pasta alla Norma is a classic dish originating in the Sicilian city of Catania. Allegedly it was created by a Catanese chef in tribute to the opera 'Norma,' by 19th-century composer Vincenzo Bellini, also from Catania (incidentally, the Bellini aperitivo cocktail made with fresh peaches and prosecco is named after him!). Ricotta salata, a firm, tangy sheep's-milk cheese, is an essential ingredient in this dish. It is quite different from soft and creamy fresh ricotta, though if you can't locate ricotta salata, a mild feta cheese such as French-style feta can be substituted.” Prep Time: 20 minutes; Cook Time: 30 minutes; Total Time: 50 minutes; Yield: 4 to 6 servings

Ingredients

1 large eggplant, cut into 1/2-inch thick slices

Coarse sea salt (Maldon salt works well)

3 tablespoons olive oil

4 garlic cloves, minced

1/4 teaspoon red chile pepper flakes

One 28-ounce can (or 3 cups) passata di pomodoro (tomato puree)

Fine sea salt, to taste

1 pound penne, rigatoni, or any other short, tube-shaped pasta

8-12 fresh basil leaves, for garnish

3 ounces ricotta salata, coarsely grated

Preparation

Place the eggplant slices on a paper towel-lined tray or baking sheet and lightly sprinkle them with coarse sea salt, to draw out excess water. Set aside for about 10-15 minutes, then thoroughly pat the slices dry with more paper towels.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until it shimmers. Add the eggplant slices (do not overcrowd) and fry them, turning occasionally, until well browned on both sides, about 10 minutes.

Transfer fried eggplant to a paper towel-lined platter or tray and set aside.

Heat the remaining 1 tablespoon of olive oil and garlic in a saucepan over medium heat until garlic is just golden and fragrant, about 1 minute. Add chile pepper flakes and saute until fragrant, another 30 seconds. Add the tomato puree, bring to a boil over medium-high heat, then lower heat until sauce is just simmering. Cover and let simmer until thickened, about 10 minutes. Season to taste with fine sea salt.

Meanwhile, bring salted water for the pasta to boil in a large pot. When boiling, add the pasta and cook until just al dente, reserving 1/4 cup of the cooking water when draining the pasta.

Return the pasta to the pot, add the tomato sauce and a little of the cooking water (just one spoonful at a time, as necessary) to thin the sauce slightly and help it adhere to the pasta. Toss to coat the pasta and then divide between serving plates. Lay a few slices of fried eggplant on top of each serving of pasta, then top with a generous grating of ricotta salata and a few fresh basil leaves.

Serve immediately.

BAKED PUMPKIN PASTA

This is from Fiona Haynes, About.com's Low Fat Cooking expert. Fiona writes, "Break out of the mac and cheese mold with this delicious baked pumpkin pasta dish. Perfect for fall, this pumpkin pasta makes a great weeknight meal on cold evenings.” She also adds, “If you make this with fat-free ricotta, you'll save a further 3 grams of fat and 2 grams of saturated fat, but you'll gain another 110mg of sodium.” Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6

To view this online, click here.

12 ounces uncooked penne pasta

2 tsp olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

2 small zucchini, halved lengthwise, then sliced

1/2 tsp dried thyme

1 tsp dried sage

1 15 ounce can pure pumpkin

1 cup part skim ricotta cheese

1/2 cup water reserved from pasta pot

1/2 cup shredded parmesan cheese

Preparation

Preheat oven to 400 degrees.

Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.

Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.

Stir in canned pumpkin and ricotta cheese.

Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.

Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes.

Per Serving: Calories 349, Calories from Fat 71, Total Fat 7.7g (sat 3.4g), Cholesterol 18mg, Sodium 168mg, Carbohydrate 54.4g, Fiber 5.2g, Protein 15.9g

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

This recipe originally called for 1 cup chicken or veggie broth. Obviously, I've deleted the chicken broth and am keeping it as only veggie broth.

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

FRESH VEGGIE PASTA

This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. thin spaghetti or angel hair pasta

4 medium tomatoes, chopped

1/2 small white onion, finely chopped

1 lb. shelled edamame, steamed

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

Instructions

Cook pasta according to package directions. Place tomato, onion, and edamame in large bowl. Drain pasta and add to bowl. Add oil, and salt and pepper to taste. Toss to combine. Makes 6 to 8 servings.

Nutrition Information: Calories per serving (for 6): 511; Protein: 19 g; Carbs: 69 g; Fiber: 8 g; Sugar: 5 g; Total fat: 17 g; Saturated fat: 2 g; Sodium: 136 mg

SPAGHETTI WITH EGGS

This was in the October 2016 issue Runner's World, page 47. Makes 4 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

3 cups tomato sauce

4 Tbsp. butter

1 medium onion, peeled

6 large hardboiled eggs, peeled

1 lb. spaghetti

Grated Romano cheese

Instructions

In a deep, medium saucepan, heat the sauce over low heat until warmed through. Add butter and onion and stir until butter is melted and combined. Add eggs and cook over low heat. Separately, cook the pasta according to package. Drain and divide among 4 serving bowls. Discard onion and divide sauce, adding 3 egg halves to each bowl. Top with cheese and serve. Makes 4 servings.

Nutrition Information: Calories per serving: 749; Protein: 29 g; Carbs: 102 g; Fiber: 9 g; Sugar: 15 g; Total fat: 25 g; Saturated fat: 11 g; Sodium: 697 mg

Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six recipes to help you through the day, including Pasta Primavera and Roasted-Vegetable Lasagna. Enjoy!

HONOLULU BOB BURGERS

This comes from Country Bob's. Yield: 4 servings.

2 pounds ground beef

Country Bob’s All Purpose Sauce

4 slices Cheddar Cheese

4 well-drained canned pineapple slices

Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several minutes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.

ROASTED-VEGETABLE LASAGNA

This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”

This is from Diabetic Connect.

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.

Ingredients

Vegetables:

4 red bell peppers

1 teaspoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)

1 large onion, cut into 16 wedges

4 garlic cloves, minced

Cheese mixture:

2 cups 2% low-fat cottage cheese

1 1/2 cups (6 ounces) grated sharp provolone cheese

1/4 cup chopped fresh basil

1 teaspoon dried oregano

White sauce:

3 tablespoons all-purpose flour

1 1/2 cups 2% reduced-fat milk

2 tablespoons chopped fresh basil

1/4 teaspoon black pepper

Cooking spray

9 cooked lasagna noodles

2 cups spinach leaves, divided

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Fresh basil sprigs (optional)

Directions

Preheat broiler.

To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.

Preheat oven to 450°.

Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.

Decrease oven temperature to 375°.

To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.

To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.

Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.

Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.

Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.

This recipe can be found in my e-book, Off the Wall Cooking.

3 – 4 potatoes, scrubbed, not peeled

1 pepper (red, green or yellow), diced

1 onion, chopped

3 – 4 T butter or oil (or both)

1 clove garlic, minced (opt.)

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

CHOCOLATE-ESPRESSO SMOOTHIE

This is from the February 2007 issue of Runner’s World.

8 ounces chocolate yogurt, such as Brown Cow “Cream Top”

1 large banana (browned & frozen)*

2 shots espresso, chilled

2 C ice (about 14 ice cubes)

1 dozen chocolate-covered espresso beans

Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)

For a thicker smoothie, blend in up to a cup more ice. Serves two.

Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.

With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.

CURRIED POTOATOES

This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”

1 1/2 Tbs. vegetable oil

2 medium onions, diced (3 cups)

3 cloves garlic, minced (1 Tbs.)

4 large Yukon gold potatoes, peeled & cut into chunks

3 carrots, peeled & cut into 2-inch pieces (1 cup)

3 Tbs. Madras curry powder

1 15-oz. can black beans

3 medium tomatoes, coarsely chopped (1 1/2 cups)

1 cup low-sodium vegetable broth

2 jalapeno chiles, seeded and finely chopped (1/4 cup)

1 tsp. balsamic vinegar

Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.

Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.

Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan

Double-Post Thursday

Yes, besides being Diabetic Thursday, it's also Double-Post Thursday. Here are six yummy recipes to help you through the day, including Red Velvet Cake and Pasta Primavera. Enjoy!

RED VELVET CAKE

We lived in Connecticut for several years while I was growing up. During this time, a lady called the local radio station and said she’d recently returned from a trip. During a stay in a fancy hotel with her husband, she had this cake in their restaurant. Returning home, she wrote to the hotel and requested a copy of the recipe, saying she’d pay for it. She received a copy of the recipe, along with a bill for $300. (This was during the mid-1960s.) Furious over the bill, she proceeded to read the recipe over the air.

This recipe can be found in my e-cookbook Off the Wall Cooking.

1/2 C butter (see note)

1/4 tsp. salt

1 1/2 C sugar

1 C buttermilk

2 eggs, well beaten

1 T vinegar

1 tsp. vanilla

1 tsp. baking soda

2 T cocoa

2 1/4 C flour (sifted)

2 oz. red food coloring

Preheat oven to 350 degrees.

Grease and flour two 8” round pans.

Cream butter and sugar. Add eggs.

Make paste of food coloring and cocoa. Add to first mix.

Add salt and buttermilk alternately with flour. Add vanilla.

Dissolve soda in vinegar and add this last. Blend all ingredients, as little as possible. Pour into pans and bake for 30-40 minutes. When cool, split each layer horizontally.

Frosting For Red Velvet Cake

1 C butter (see note)

1 C milk

1 C sugar

1 tsp. vanilla

5 T unbleached flour

Cream butter with sugar. Cook flour and milk in saucepan until very thick, stirring the whole time. Cool. Combine 2 mixes and add vanilla, using electric mixer. Spread on cake.

NOTE: Butter must be used in the frosting, otherwise the frosting will liquefy and refuse to harden. In the cake itself, though, margarine may be used. Also, if two 9” round pans are used, layers don’t need to be cut in half.

SCOTTISH SCONES

Servings: 16

Source: Light and Easy Diabetes Cuisine

Find this recipe at: http://diabeticgourmet.com/recipes/html/156.shtml

Ingredients

1 cup unbleached all-purpose flour

1 cup whole-wheat flour

1 tsp baking powder

1/2 tsp salt

4 tbsp whipped butter

1 cup buttermilk

1/2 cup golden raisins
Directions

Preheat your oven to 400 degrees F.

Coat a baking sheet with non-stick cooking spray.

In a large bowl, sift the dry ingredients together. Add the butter and mix it into the flour with your fingers. Add buttermilk and knead into a soft dough. Knead in the raisins.

On a floured board, roll out the dough until 1/2" thick.

Cut dough into 16 rounds. Place on a baking sheet and bake for 15 to 20 minutes, or until golden in color.

Serve warm or let cool and store in an airtight container.

Nutritional Information Per Serving: Calories: 97; Protein: 3 g; Fat: 3 g; Sodium: 115 mg; Cholesterol: 7 mg; Carbohydrates: 16 g; Exchanges: 1 Starch/Bread

SIMPLEST ROAST CHICKEN

This is from Mark Bittman, also in The New York Times cooking e-newsletter. Mark wrote, “With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.”

Yield: 4 servings; Time: 50 to 60 minutes.

This was featured in “The Minimalist: Simplest Roast Chicken”, and can be viewed online here.

Note: Check out Melissa Clark’s guide, “How to Roast Chicken”.

Ingredients

1 whole chicken, 3 to 4 pounds, trimmed of excess fat

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Preparation

Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.

When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.

Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

CURRIED LENTILS WITH BUTTERNUT SQUASH

This is from the October 2007 issue of Runner’s World.

1 C dry lentils

1 small butternut squash

1 Tbls olive oil

1 Tbls curry powder

1 tsp grated gingerroot

1 tsp chili powder

Salt & pepper to taste

1/4 C shredded coconut (optional)

Spray 2-quart baking dish with cooking spray & set aside. Pour lentils into deep pot & cover with cold water. Bring water to boil, reduce heat, & add raw chunks of the squash (leave skin on to add nutrients & texture to dish). Simmer until squash is soft (about 1 hour). Remove pot from heat, drain, & set aside. With tongs, pull out chunks of squash & mash roughly, skins & all, with a fork, ricer, or potato masher.

Preheat oven to 400 degrees F. In large bowl, mix drained cooked lentils & mashed squash with olive oil & all the spices (including salt & pepper). Spoon mixture into baking dish. At this point, you can cover the dish & refrigerate for a few hours or overnight. When you’re ready, bake until piping hot, about 20 minutes if you’re putting it into the oven right after mixing, or 25-30 minutes if it’s been refrigerated. Serve warm garnished with shredded coconut if you like and with a serving of wild greens, such as blanched chard. Serves two as a hearty main dish or four as a side dish.

Calories: 530; Protein: 32 g; carbs: 94 g; Fat: 8 g.

ALIGOT (MASHED POTATOES WITH CHEESE)

This is from Tejal Rao in The New York Times cooking e-newsletter. Tejal wrote, “Somewhere between buttery mashed potatoes and pure melted cheese lies aligot, the comforting, cheese-enhanced mashed-potato dish from central France. The key to getting a smooth, airy texture is to rice the potatoes while they're still hot, then incorporate cold butter, hot milk and grated cheese over low heat. To build up the stringiness of that melting cheese, Ham el-Waylly, a chef at the Brooklyn restaurant Hail Mary, suggests whipping it with confidence, speed and vigor. This is what will create aligot's characteristic cheese strings: long and sheer, with some elasticity. ‘They should fight with you,’ Waylly says. While fresh tomme or Cantal is traditional, Gruyère or Comté work well, too.”

Yield: 4 servings; Time: 30 minutes.

This was featured in “Cheesy Mashed Potatoes for the Soul”, and can be viewed online here.

Ingredients

1 pound russet potatoes, peeled and quartered

1/4 pound cold, unsalted butter, cut into 1/2-inch cubes

1/2 cup cream, heated

1/2 pound Comté or Gruyère cheese, grated

Salt to taste

Preparation

Simmer the potatoes in water until very tender to the point of a knife, about 15 to 20 minutes. Drain potatoes, and tip out any remaining water from the pot. Push the hot potatoes through a ricer back into the pot. Over low heat, use a heatproof spatula to move the potatoes around the pot for a minute so that any excess water can evaporate.

Add butter to the potatoes, half at a time, stirring until completely incorporated. Add hot cream, half at a time, stirring until incorporated. Add cheese a little bit at a time, stirring vigorously, until all the cheese is evenly melted and the spoon makes cheesy strings as you pull it away from the potatoes. If necessary, turn the heat up a little. Taste, and season with salt. Serve.

Friday Recipes

It's finally Friday. Here are six recipes to help you through the weekend, including Pasta Primavera and Roasted-Vegetable Lasagna. Enjoy!

ROASTED-VEGETABLE LASAGNA

This recipe begins, “Who needs meat? This gourmet veggie lasagna from one of our favorite chefs will be the centerpiece of your dinner table.”

This is from Diabetic Connect.

To view this online, go to http://www.diabeticconnect.com/diabetic-recipes/general/4198-roasted-vegetable-lasagna.

Ingredients

Vegetables:

4 red bell peppers

1 teaspoon olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)

1 large onion, cut into 16 wedges

4 garlic cloves, minced

Cheese mixture:

2 cups 2% low-fat cottage cheese

1 1/2 cups (6 ounces) grated sharp provolone cheese

1/4 cup chopped fresh basil

1 teaspoon dried oregano

White sauce:

3 tablespoons all-purpose flour

1 1/2 cups 2% reduced-fat milk

2 tablespoons chopped fresh basil

1/4 teaspoon black pepper

Cooking spray

9 cooked lasagna noodles

2 cups spinach leaves, divided

1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Fresh basil sprigs (optional)

Directions

Preheat broiler.

To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.

Preheat oven to 450°.

Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.

Decrease oven temperature to 375°.

To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.

To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.

Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375° for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.

Note: Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.

Nutritional Facts: Servings: 9; Amount per serving Calories: 275; Calories from fat 30%; Fat 9.1 g; Saturated fat: 5.2 g; Monounsaturated fat: 2.6 g; Polyunsaturated fat 0.6 g; Protein: 19.3 g; Carbohydrate: 29.3 g; Fiber: 2.9 g;Cholesterol: 24 mg; Iron: 2.3 mg; Sodium: 564 mg; Calcium: 308 mg

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.

This recipe can be found in my e-book, Off the Wall Cooking.

3 – 4 potatoes, scrubbed, not peeled

1 pepper (red, green or yellow), diced

1 onion, chopped

3 – 4 T butter or oil (or both)

1 clove garlic, minced (opt.)

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

HONOLULU BOB BURGERS

This comes from Country Bob's. Yield: 4 servings.

2 pounds ground beef

Country Bob’s All Purpose Sauce

4 slices Cheddar Cheese

4 well-drained canned pineapple slices

Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.

CHOCOLATE-ESPRESSO SMOOTHIE

This is from the February 2007 issue of Runner’s World.

8 ounces chocolate yogurt, such as Brown Cow “Cream Top”

1 large banana (browned & frozen)*

2 shots espresso, chilled

2 C ice (about 14 ice cubes)

1 dozen chocolate-covered espresso beans

Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)

For a thicker smoothie, blend in up to a cup more ice. Serves two.

Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.

With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.

CURRIED POTOATOES

This is from the June 2008 Vegetarian Times, page 80. The recipe begins, “Serve this dish on its own or with steamed rice.”

1 1/2 Tbs. vegetable oil

2 medium onions, diced (3 cups)

3 cloves garlic, minced (1 Tbs.)

4 large Yukon gold potatoes, peeled & cut into chunks

3 carrots, peeled & cut into 2-inch pieces (1 cup)

3 Tbs. Madras curry powder

1 15-oz. can black beans

3 medium tomatoes, coarsely chopped (1 1/2 cups)

1 cup low-sodium vegetable broth

2 jalapeno chiles, seeded and finely chopped (1/4 cup)

1 tsp. balsamic vinegar

Heat oil in large skillet over medium heat. Add onions and garlic & cook 5 – 7 minutes, or until onions are soft and translucent. Stir in potatoes, carrots and curry powder and cook 4 minutes.

Add beans and their liquid, tomatoes, broth, jalapeno chiles, vinegar an 1 cup water; season with salt and pepper. Cover and simmer 45 minutes or until potatoes are flaky amd carrots are cooked through, stirring occasionally.

Per serving: 282 cal; 9 g protein; 4 g total fat (0.5 g sat. fat); 55 g carb; 0 mg cholesterol; 499 mg sodium; 10 g fiber; 9 g sugars; vegan

Pasta Party!

It's Time for a Pasta Party. Enjoy!

SPICY BROCCOLI RABE AND SAUSAGE PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta (any kind)

4 Tbsp. extra virgin olive oil

1 lb. sausage, cut into 1" pieces

2 cloves garlic, chopped

2 cups chopped broccoli rabe or broccoli florets

1/4 cup chopped fresh Italian parsley

Crushed red pepper flakes or hot chili oil

Salt and freshly ground black pepper

Grated Romano cheese

Instructions

Cook pasta according to package directions. In a large skillet, heat 2 Tbsp. of oil over medium-high heat. Add sausage and cook, stirring, for 6 minutes or until browned. Add garlic and broccoli rabe, stirring, for 1 to 2 minutes. Drain pasta and add to skillet with remaining 2 Tbsp. oil, parsley, and pepper flakes. Add salt and black pepper to taste. Toss to combine. Top with cheese. Makes 6 servings.

Nutrition Information: Calories per serving: 493; Protein: 23 g; Carbs: 58 g; Fiber: 2 g; Sugar: 3 g; Total fat: 18 g; Saturated fat: 4 g; Sodium: 503 mg

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

FRESH VEGGIE PASTA

This was in the October 2016 issue Runner's World, page 46. Makes 6 to 8 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. thin spaghetti or angel hair pasta

4 medium tomatoes, chopped

1/2 small white onion, finely chopped

1 lb. shelled edamame, steamed

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper

Instructions

Cook pasta according to package directions. Place tomato, onion, and edamame in large bowl. Drain pasta and add to bowl. Add oil, and salt and pepper to taste. Toss to combine. Makes 6 to 8 servings.

Nutrition Information: Calories per serving (for 6): 511; Protein: 19 g; Carbs: 69 g; Fiber: 8 g; Sugar: 5 g; Total fat: 17 g; Saturated fat: 2 g; Sodium: 136 mg

SPAGHETTI WITH EGGS

This was in the October 2016 issue Runner's World, page 47. Makes 4 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

3 cups tomato sauce

4 Tbsp. butter

1 medium onion, peeled

6 large hardboiled eggs, peeled

1 lb. spaghetti

Grated Romano cheese

Instructions

In a deep, medium saucepan, heat the sauce over low heat until warmed through. Add butter and onion and stir until butter is melted and combined. Add eggs and cook over low heat. Separately, cook the pasta according to package. Drain and divide among 4 serving bowls. Discard onion and divide sauce, adding 3 egg halves to each bowl. Top with cheese and serve. Makes 4 servings.

Nutrition Information: Calories per serving: 749; Protein: 29 g; Carbs: 102 g; Fiber: 9 g; Sugar: 15 g; Total fat: 25 g; Saturated fat: 11 g; Sodium: 697 mg

SPAETZLE

This is from Mark Bittman in The New York Times cooking e-newsletter. Mark wrote, “Expand the concept of pasta a bit, and you arrive at spaetzle, the quickly made and rather thin dough (somewhat akin to savory pancake batter) that is often “grated” into boiling water on a spaetzle maker, a tool that looks like a grater without sharp edges. I find spaetzle makers unnervingly tricky, so I prefer to do what I've often seen done by Alsatians, for whom spaetzle is traditional: drop the batter by the spoonful into boiling water. As with all pasta, the more fragile the batter is, the lighter the result will be, so don't make it too stiff; just stiff enough to hold together.”

Yield: 4 servings; Time: 30 minutes.

This was featured in “THE MINIMALIST; Fresh Pasta At Ferrari Speed” and can be viewed online here.

Ingredients

Salt

2 cups flour

1/2 teaspoon freshly ground black pepper, more to taste

3 eggs

1 cup milk, more if needed

2 to 4 tablespoons butter or olive oil

Chopped fresh parsley or chives for garnish

PreparationSet a large pot of water to a boil and salt it. In a bowl, combine flour with pepper and a large pinch of salt. Lightly beat together eggs and milk, and add to flour, stirring. If necessary, add a little more milk until mixture has the consistency of pancake batter.

Scoop a tablespoon or so of batter, and drop it into water; small pieces may break off, but batter should remain largely intact and form a disk. Repeat, using about one-third to one-fourth the batter, depending on the size of the pot. When spaetzle rise to top a couple of minutes later (you may have to loosen them from the bottom, but they will pop right up), cook another minute or so, then remove with a slotted spoon into a bowl of ice water. Repeat until all the batter is used up.

Drain spaetzle; at this point you can toss them with a bit of oil and refrigerate, covered, for up to a day. Heat butter or oil in a large skillet, preferably nonstick, over medium-high heat. When it's hot, add spaetzle a few at a time, and quickly brown on both sides. Serve hot, garnished with parsley or chives.

TOMATO AND MOZZARELLA PASTA

This was in the October 2016 issue Runner's World, page 45. Makes 4 to 6 servings. It is adapted from Scratch: Home Cooking for Everyone Made Simple, Fun, and Totally Delicious, by Maria Rodale. Available in October, published by Rodale, owner of Runner’s World.

This can be viewed online at http://www.runnersworld.com/recipes/have-a-pasta-party-from-scratch/.

Ingredients

1 lb. pasta, such as rigatoni

5 Tbsp. extra virgin olive oil

1-2 cloves garlic, finely chopped

5-6 small tomatoes, chopped

8 oz. fresh mozzarella, torn into small pieces

1/4 cup chopped fresh basil

1/4 cup chopped fresh Italian parsley

Freshly ground black pepper

Grated Pecorino cheese

Instructions

Cook pasta according to package directions. In a large bowl, combine oil, garlic, tomatoes, mozzarella, basil, and parsley, and gently toss. Drain pasta, add to bowl, and toss to coat, adding more oil if necessary. Season with pepper to taste, and top with cheese. Makes 4 to 6 servings.

Nutrition Information: Calories per serving (for 4): 789; Protein: 26 g; Carbs: 88 g; Fiber: 4 g; Sugar: 8 g; Total fat: 35 g; Saturated fat: 12 g; Sodium: 157 mg

Wednesday Recipes

Here are today's six recipes to help you through the day, including Stir-Fried Vegetables and Honolulu Bob's Burgers. Enjoy!

HAM WITH SWEET ONION SAUCE

This is from Publix Supermarket's April 2006 issue of Aprons

1 (6 1/2- to 7-pound) semi-boneless ham half

aluminum foil

1 (.87-ounce) packet onion gravy mix

1 (8-ounce) can crushed pineapple in juice (undrained)

1/4 cup sherry

1/3 cup honey

1 tablespoon country-style Dijon mustard

Preheat oven to 325°F. Remove all packaging and wrap ham in foil. Place in shallow baking pan. Bake 20 minutes per pound until internal temperature is 140°F. Use meat thermometer to accurately ensure doneness.

15 minutes before serving ham, combine remaining ingredients in medium saucepan; mix well. Bring to boil on medium-high; stir and serve over ham. (Ham makes 15 servings, sauce makes 10 servings.)

CALORIES (per 1/15 ham, 1/10 sauce) 440kcal; FAT 31g; CHOL 117mg; SODIUM 1921mg; CARB 12g; FIBER less than 1g; PROTEIN 28g; VIT A 0%; VIT C 3%; CALC 0%; IRON 9%

GOURMET GREEN BEANS

This is also from Publix Supermarket's April 2006 issue of Aprons

2 (12-ounce) bags fresh snipped green beans (snapped, if desired)

1 (8-ounce) package sliced baby portabella mushrooms

3/4 cup water

2 tablespoons garlic butter

1 tablespoon sesame seeds

1 teaspoon seasoned salt

Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring once, until crisp tender.

Preheat large sauté pan on medium-high 2–3 minutes. Place butter in sauté pan and swirl to coat. Add sesame seeds and heat 1–2 minutes, stirring often, until lightly browned.

Drain beans and mushrooms and add to sauté pan. Sprinkle with seasoned salt. Reduce heat to medium, cover, and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.

CALORIES (per 1/8 recipe) 70kcal; FAT 4g; CHOL 5mg; SODIUM 220mg; CARB 8g; FIBER 3g; PROTEIN 2g; VIT A 15%; VIT C 25%; CALC 4%; IRON 6%

HONOLULU BOB'S BURGERS

This comes from Country Bob's. Yield: 4 servings.

2 pounds ground beef

Country Bob’s All Purpose Sauce

4 slices Cheddar Cheese

4 well-drained canned pineapple slices

Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.

STIR-FRIED VEGETABLES

This was from an old Weight Watchers email; 1 point/serving (old value). Serves 4.

1 spray cooking spray

2 tsp sesame oil

2 cloves garlic, minced

2 C sugar snap peas or pea pods, trimmed (*)

2 C carrots, thinly diagonally sliced (*)

2 scallions, chopped (*)

1 1/2 Tbsp low-sodium soy sauce

2 Tbsp chopped cilantro (optional)

Coat wok or large nonstick skillet with cooking spray & set over medium-high heat. Add oil & heat. Add garlic & stir-fry 1 minute. Add sugar snap peas, carrots & scallions; stir-fry 3 minutes, stirring constantly. Add soy sauce & cook until vegetables are crisp-tender, about 1 minute. Remove from heat & stir in cilantro. Yields about 1/2 C per serving.

Note:

Adding 1 C each of baby corn & water chestnuts changes recipe to 2 points/serving. (*) foods are filling foods.

TUSCAN-STYLE QUINOA

This is from the November 2005 issue of Runner’s World.

1 1/2 C quinoa

3 C water

2 Tbls olive oil

3 coves garlic, minced

1/2 medium red onion, chopped

6 C shredded Swiss chard

1 large tomato, diced

1/2 tsp chili pepper flakes

Salt and pepper

1/3 C Parmesan cheese

Place one tablespoon of the olive oil in saucepan, heat to medium-high, pour in quinoa to toast for four minutes. Cover with water, turn down to simmer, cook for 15 minutes until tender. Heat nonstick skillet with remaining olive oil & sauté garlic & onion until golden, about 5 minutes. Add chard & sauté until wilted. Add tomato & heat through. Fold in cooked quinoa, season with salt, pepper, & chili flakes to taste, & top with Parmesan cheese. Let stand 3-5 minutes to blend flavors.

PASTA PRIMAVERA

This comes from Publix. Makes 4 servings.

12 ounces of dried linguine, ziti, or penne pasta

2 Tbl olive oil

5 cloves garlic, minced

2 green onions, sliced

2 medium carrots, sliced

1 medium red sweet pepper, sliced

1 medium yellow sweet pepper, sliced

1 small zucchini, chopped

1/4 tsp salt

1/4 tsp black pepper

1 C chicken or veggie broth

1 C snipped fresh basil

1/4 C finely shredded Parmesan cheese

2 Tbls pine nuts, toasted

Cook pasta according to package directions; drain. Return pasta to saucepan; cover & keep warm.

Meanwhile, in large skillet, heat olive oil. Add garlic & onions; cook for 30 seconds. Stir in carrots & sweet peppers. Cook & stir for 3 minutes. Add zucchini, salt, & pepper. Stir in chicken or veggie broth. Bring to boil; reduce heat. Simmer, covered, for 1 minute or until vegetables are just tender.

Stir vegetable mixture & basil into pasta & toss. Transfer to serving dish. Sprinkle with cheese & pine nuts. Makes 4 servings.

Per serving: Calories: 443; fat: 20 g (9 g sat. fat); chol: 38 mg; sodium: 328 mg; carbs: 51 g; fiber: 6 g; protein: 14 g.

Friday Recipes

Finally, Friday! Here are six recipes to help you through the weekend. Enjoy!

LEMON-ALMOND BUTTER CAKE

This yummy cake comes from Regina Schrambling in The New York Times cooking e-newsletter. Regina wrote, “This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust. It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch. (Bonus: you'll have several tablespoons of lemon curd left over. It's delicious on toast or pancakes.)” Makes 8 servings.

To view this online, click here.

Ingredients

For the Lemon Curd:

Grated zest and juice of 2 lemons

3/4 cup plus 2 tablespoons sugar

4 extra-large eggs

6 tablespoons unsalted butter, cubed

For the Cake:

9 tablespoons unsalted butter, softened

1 cup plus 1 tablespoon flour

1 cup plus 1 to 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon kosher salt

2 extra-large eggs

1/2 cup ground toasted almonds

2 tablespoons toasted sliced almonds

About 1/2 cup heavy cream for garnish

1 tablespoon almond liqueur (optional)

Preparation

For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.

Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.

With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.

Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.

Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.

Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.

PASTA PRIMAVERA

This absolutely yummy recipe is from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 45 min; Prep: 25 min; Cook: 20 min; Yield: 6 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe.html?oc=linkback

Ingredients

3 carrots, peeled and cut into thin strips

2 medium zucchini or 1 large zucchini, cut into thin strips

2 yellow squash, cut into thin strips

1 onion, thinly sliced

1 yellow bell pepper, cut into thin strips

1 red bell pepper, cut into thin strips

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1 tablespoon dried Italian herbs or herbes de Provence

1 pound farfalle (bowtie pasta)

15 cherry tomatoes, halved

1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

LIGHT POTATO SALAD
This is from Nigella Lawson in The New York Times cooking e-newsletter. Nigella wrote, “I know the potato salad I suggest is in culinary terms very un-American. I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.” Time: 45 minutes; makes 8 to 10 servings.

To view this online, click here.

Ingredients

Salt

5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes

6 scallions, thinly sliced into rings

2 tablespoons garlic-infused oil

10 slices (1/2 pound) bacon

2 tablespoons yellow mustard seeds

1/4 cup good-quality white wine vinegar

Preparation

Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.

Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.

Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.

Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

SLOW COOKER BOLOGNESE SAUCE

This comes from Erin Chase in The Today Show’s Food Club e-newsletter. Erin also has her own blog, called $5 Dinners. I highly recommend checking it out. Seriously. I’ll wait…(Can you hear me tapping my foot?) Well, if you didn’t just check it out, please do so sometime soon, before you forget.

For this recipe, Erin wrote, “The slow cooker saves my sanity on a weekly, and sometimes daily basis. One of the favorite ways to use my slow cooker is for making double batches of sauces, like this Bolognese sauce. My large 7-quart All Clad slow cooker allows me to make big ole batches of our family’s favorite recipes. I can serve a portion of the batch for dinner that night, and let the rest cool so I can package it up for the freezer. This particular bolognese sauce is perfect for just this...eat some, freeze some for later. To make it super quick to load up in the morning, I recommend browning the ground beef and cooking the bacon the night before, ideally when you’re prepping dinner. If you really want to get ahead (so it will take you less than 5 minutes to load up in the slow cooker), you can chop the onion, celery and carrots too. If you can manage all of that prep the night before, dinner will be a cinch to get going in the slow cooker on a frantic weekday morning. Here’s my favorite doubled up version of bolognese sauce recipe for the slow cooker…” Yield: 8 servings; Prep Time: 10 minutes; Cooking Time: 8 hours.

To view this online, click here.

Ingredients

2 lb. ground beef, browned

8 slices bacon, cooked and crumbled

2 - 28 oz. cans crushed tomatoes

2 Tbsp Italian seasoning blend

2 tsp minced garlic

2 tsp minced onion

4 carrot sticks, peeled and finely chopped or shredded

2 celery stalks, finely chopped

1 small white onion, finely chopped

Salt and pepper to taste

12 to 16 oz. pasta, for every 4 servings

Fresh veggies or side salad, as side dish

Preparation

Brown the ground beef, ideally the night before.

Cook and crumble the bacon, ideally the night before.

To a 6-qt. or larger slow cooker, combine the browned ground beef, cooked bacon, crushed tomatoes, Italian seasoning, minced garlic, minced onion, the chopped carrots, celery and onion. Mix together in the slow cooker insert.

Set on low and cook for 8 hours. Season with salt and pepper to taste, when the sauce is finished cooking.

Just before dinner, prepare the pasta and veggies.

Serve Slow Cooker Bolognese over pasta with side of veggies or salad.

To Freeze Remaining Sauce:Let cool completely before adding to plastic freezer baggie or container. Thaw in the fridge overnight and reheat in skillet or small saucepan.

ROOT VEGETABLE SOUP

This comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato. Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, sweet, and warming meal for days where the air has some bite. Top with a drizzle of olive oil and lemon juice, some grated cheese, flaky salt and a shower of black pepper.” Time: 1 hour; makes 6 to 8 servings.

To view this online, click here.

Ingredients

6 tablespoons unsalted butter

1 large onion or 2 leeks (white and light green part only), chopped

2 to 3 celery stalks, diced

3 garlic cloves, finely chopped

3 rosemary or thyme branches

2 bay leaves

3 1/2 pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks

2 teaspoons fine sea salt, more as needed

1/2 teaspoon black pepper, more as needed

Juice of 1/2 lemon, more for serving

Extra-virgin olive oil

Flaky sea salt

Crushed Aleppo, Urfa or other chile flakes, optional

Grated Parmesan or pecorino, optional

Preparation

Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.

Remove and discard rosemary branches and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.

To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.

ACADIAN RIGATONI

This is from FamilyTime.com. The recipe starts out, “Three ingredients form the foundation of this Acadian dish - onion, celery, and green bell pepper. It's delectable!” Prep. time: 10 minutes, Cooking time: 28 minutes,
Serves: 4. To view this online, click here.

Ingredients

1 tablespoon cooking oil

1 pound hot Italian sausage, or andouille, casings removed, sausage cut into 1-inch pieces

1 onion, chopped

2 ribs celery, chopped

1 large green bell pepper, chopped

2 garlic cloves, chopped

1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can

1 1/4 teaspoons salt

1/2 teaspoon fresh ground black pepper

3/4 pound rigatoni

Directions

In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover and simmer for 15 minutes longer.

In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the sauce.

VEGAN PUMPKIN RISOTTO

I think this came from About.com, but I'm not completely sure, since it's been kicking around my email account for more than five years with not note. The person who sent this wrote, “A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, as a vegetarian Thanksgiving entree, or anytime. This Italian risotto recipe is both vegetarian and vegan.”

Ingredients:

1 onion. diced

1 tbsp olive oil

2 cups arborio (risotto) rice

1 cup white wine

4 cups vegetable broth

1 cup canned pumpkin

1 tsp fresh ginger, grated or minced

1 tsp nutmeg

1 tbsp chopped fresh basil

1 tbsp margarine

salt and pepper to taste

Preparation:

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine. Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently. Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

Wednesday Recipes

This week seems to be flying along. Seems like it was just the weekend, and already, it's Wednesday. No matter...Here are today's recipe offerings. Enjoy!

PEACH VANILLA CHEESECAKE TRIFLE

One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Shared Appetite, and starts off, “Quick and easy snacks and desserts are best, aren’t they? This Peach Vanilla Cheesecake Trifle is simple to whip up and will be sure to impress all your family and friends!” Prep time: 20 minutes; Total Time: 20 minutes; Serves: 8

Ingredients

for the Cheesecake layer

8 ounces cream cheese, softened

8 ounces mascarpone cheese, softened

1 teaspoon vanilla extract

1/2 cup sugar

1/2 (8 ounce) container Cool Whip, thawed

for the Vanilla Pudding layer

2 small boxes Jell-O instant vanilla pudding mix

3 1/2 cups milk

1/2 (8 ounce) container Cool Whip, thawed

for the Peach layer

6 peaches, peeled and sliced

1/3 cup sugar

1 lemon, juiced

for the Cookie layer

1 (11 ounce) container vanilla wafer-style cookies, crushed

Nilla wafers, crushed

Ingredients

for the Cheesecake layer

In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, whip together the cream cheese, mascarpone, vanilla extract, and sugar until light and fluffy. Gently fold in Cool Whip by hand.

for the Vanilla Pudding layer

Combine pudding mix and milk in a medium mixing bowl, stirring constantly for 2 minutes (as per package directions). Let stand at least 5 minutes, then gently fold in Cool Whip.

for the Peach layer

Combine sliced peaches, sugar, and lemon juice in a medium mixing bowl. Let sit for about 10 minutes to allow flavors to meld.

In a serving bowl, layer crushed vanilla wafer cookies, vanilla pudding, peaches, and cheesecake. Chill in refrigerator until ready to serve. Devour with intensity.

PEACH STREUSEL MUFFINS

This also comes from Delish's newsletter, and originally from Sally's Baking Addiction. It starts off, “This is my favorite peach muffin recipe! Buttery, tender, and moist, these peachy muffins are heavy on the crumb topping and sweet vanilla glaze.” Prep time: 25 minutes; total time: 55 minutes; yield: 12 standard size muffins

To view this online, click here.

Ingredients:

Crumb Topping

1/3 cup packed light or dark brown sugar

1 Tablespoon granulated sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

2/3 cup all-purpose flour

Muffins

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed light or dark brown sugar

1/4 cup granulated sugar

2 large eggs, room temperature preferred

1/2 cup yogurt*

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon allspice

1/2 teaspoon salt

3 Tablespoons milk (any kind)

1 1/2 cups peeled, chopped peaches (3 peaches)*

Glaze

1 cup confectioners' sugar

3 Tablespoons heavy cream (or milk for a less creamy texture)

1/2 teaspoon vanilla extract

Directions:

First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Preheat oven to 425F degrees. Spray a 12-count muffin pan with nonstick spray. Set aside.

Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula.

Spoon the muffin batter evenly between all 12 muffin tins. There may be enough to make a 13th muffin in a 2nd batch, depending if there were a few extra peach chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

Make the glaze: whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Unglazed muffins freeze well, up to 3 months.

Additional Notes:

*Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with apple flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well.

*You may use chopped frozen peaches - do not thaw.

TORTILLA PIZZA

About a year ago, my daughter and I were sitting around, talking. We both were hungry, but it was too hot to go out anywhere. Rummaging through the cupboard and fridge, she discovered a package of soft tortilla shells, jarred spaghetti sauce, and cheese. Voila! Pizza!

2 large soft tortilla shells

1 small jar spaghetti sauce

1 - 2 cups shredded cheese

Any veggies you might want to add, chopped up

Preheat oven to 350 degrees.

On a large pie pan or cookie sheet, place 1 tortilla shell. Cover with a thin layer of spaghetti sauce, and 1/4 - 1/2 cup shredded cheese. Place second tortilla shell on top, add a little more spaghetti sauce for this layer, and the remainder of the cheese, as well as any veggies.

Bake at 350 for 7 - 10 minutes. Makes 4 servings for snacks, or 2 larger servings

Note: We covered the bottom of the pan with foil to make cleaning up easier.

HERBED CARROT SOUP

This came from the December 2005 issue of Runner's World, and was reprinted from HerbWise: Growing, Cooking WellBing, by Bruce Burnett.

2 pounds of carrots, chopped

1 large onion, diced

6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried

thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking

2 cloves garlic, crushed

4 Tbs of butter

6 C of vegetable or chicken stock

Freshly grated mace or nutmeg

Salt & pepper to taste

Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.

PASTA PRIMAVERA

This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total Time: 50 minutes; Prep: 30 minutes; Cook: 20 minutes; Yield: 8 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/pasta-primavera-recipe.print.html?oc=linkback

Ingredients

Vegetables:

3 tablespoons olive oil

2 large carrots, peeled and sliced diagonally

1 cup bite-size broccoli pieces

1 whole red bell pepper, seeded and sliced into strips

2 tablespoons butter

4 ounces white mushrooms, washed and sliced

2 medium zucchini, sliced diagonally

1 medium summer squash, sliced diagonally

Sauce:

4 cloves garlic, minced

1/2 large onion, diced

1/2 cup chicken broth

1/4 cup white wine

1/2 cup heavy cream or half-and-half

1/2 cup grated Parmesan, plus more for serving

Salt and freshly ground black pepper

1/2 cup frozen peas

12 whole fresh basil leaves, chopped, plus more for serving

1 pound pasta (fettuccini), cooked according to package directions and drained

Directions

For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook, about 1 minute. Then add the broccoli and cook, about 1 additional minute. Add the red peppers and cook, about 1 minute. Remove the vegetables from the skillet and set aside.

To the skillet, add the butter and the remaining 1 tablespoon oil and allow it to heat up. Add the mushrooms, zucchini and squash and cook until the vegetables are starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet, add to the other vegetables and set aside.

For the sauce: Add the garlic and onions to the skillet and cook until starting to turn translucent, about 2 minutes.

Next, pour in the chicken broth and wine and stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook the liquid for 3 to 4 minutes, allowing it to reduce by about half. Stir in the cream and Parmesan and allow the cheese to melt. Add salt and black pepper to taste.

Add all the vegetables to the sauce along with the peas and basil. Stir to combine. If the sauce needs a little more liquid, splash a small amount of broth as needed. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta. Toss to combine. Sprinkle with extra basil and serve with extra Parmesan.

”BETTER THAN THE DELI” MACARONI SALAD

This is also from Kathy Kingsley, About.com's American Food guide, who writes, “Take your time, and use your sharpest knife to get a nice fine dice on the veggies in this classic pasta salad. When made right, this is a macaroni salad where every forkful bursts with flavor.” Serves 8

Prep Time: 30 minutes; Cook Time: 10 minutes; Total Time: 40 minutes

Ingredients:

1 pound dry elbow macaroni, cooked, rinsed in cold water, and drained well

1 1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

1/2 cup finely diced celery

1/4 cup minced red onion

1/2 cup sweet pickle relish

1/4 finely grated carrot

2 tablespoons finely diced roasted red pepper or pimento

1/4 cup chopped parsley

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoon salt, or to taste

Preparation:

Whisk together all the dressing ingredients in a large mixing bowl, and add the drained pasta. Toss to combine thoroughly. Refrigerate for at least 2 hours before serving.