Pasta and new flavors

I know, if you were/are a frequent reader, I'm sure you are quite shocked, to blog updates on the same day!  I'm trying here people!

So for my post #2 (or #1 as you read down) is yet another recipe from Cooking Light.  I get a lot of inspiration from them, I'm so glad Bear bought me a subscription for Christmas. Thank you Bear!  It's pasta with a "Spanish flair".  Two things I love, pasta and olives and this recipe combines them both!  Bear even ate it and I wanted to shout out on the deck "Thank you Cooking Light editors!"  I'm always excited when he eats something I make that he may not necessarily like.  Even better about this recipe, it takes just about 30 minutes to make.  I like those quick easy meals, especially during the week.  Serves 4 and again for my WW pals, this is 9 points per serving (serving size 1 1/4 cups)

Spanish Spaghetti with Olives (From Cooking Light, December 2009)

1 box thin spaghetti

2 tsp. olive oil (I changed it from 1 tbsp. to 2 tsp and used cooking spray.  That way, I got the oil in but also saved on the calorie count and WW point count)

2 cups chopped onion
2 tsp. minced garlic
*Note-the following are the measurements from CL, I, of course, eyeballed it all, so I could have used a little more, a little less, it's how I roll. LOL*
1 tsp dried oregano
1/2 tsp celery salt
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/4 crushed saffron threads - No, I didn't use this because saffron is EXPENSIVE. One day, I will have the $18 to buy a small jar of this wonderful spice, until then, i don't use it.  CL also realizing this put it as "optional" in their original recipe as well.
1 lb. lean ground beef (I splurged and used 90% lean)
1 2/3 cups marinara sauce (I had leftover sauce of my own and used that)
1/2 cup pimento stuffed olives - I didn't have any, so I used black olives
1/4 cup dry sherry - I didn't have cooking sherry BUT I did have chicken broth, so I swapped that out. Came out just as wonderful
1 tbsp. capers
1/4 cup parsley (I didn't have any so I didn't use it)

1.  Start the water for the pasta and cook according to the box directions.
2.  Heat skillet on med-high heat.  Heat oil and cooking spray and add onion.  Saute onion for 4 minutes or until tender and then add the garlic.  Stir until fragrant.  Next add oregano, celery salt, red pepper and black pepper (saffron as well if using).  Crumble beef into pan and cook for 5 minutes, until browned and crumbled.  Now add marinara sauce, olives, chicken broth (sherry) and capers (parsley too if using).  Bring everything to a boil and then reduce the hit to simmer for 15 minutes.
3.  Drain pasta and add meat sauce to the pasta. Combine together until all coated and then add to large pasta bowl.

This dish was delicious.  I think even adding a bit of parm cheese or asiago cheese would set it over the top.  I wouldn't add any salt because the olives and capers are salty as is. Also, if using chicken broth, try to use the low-sodium kind.  OR if you can find the low-sodium, fat free kind, use that!

Bon appetite!

New spin on Chinese takeout - Chicken Fried Rice

I like to change up what I’m cooking in the kitchen. Many people feel the same, but for me, it’s a little hard to move from my comfort zone. I know I can make a mean pasta sauce and pretty much put any pasta dish together with confidence. My family and I do enjoy Chinese food and even some dishes from Japan. Our problem is that we’re not big seafood eaters. Well, The Boy is, Bear and I really would prefer not to eat fish. I am not sure why it is this way, but I’ve never been a big fish fan apart from tuna and the occasional fish stick. Bear, well, there’s a slew of reasons why he doesn’t like most things and it’s just too numerous to mention.

Anytime there is an Asian recipe in one of magazines or sites I frequently read that combines flavors and tastes that I know we will all like, I’m anxious to give it a try. My limited experience in Asian is mainly re-creating our favorite takeout meals. I’ve just started creating my own sweet and sour sauce as well as my own stir fry sauce, but to be honest, I like the bottled stuff a bit better. It’s probably because I need to practice these things a bit more.

One dish that did catch my eye recently was out of Cooking Light’s most recent issue. It was a fried rice dish and since Bear LOVES fried rice, I thought this would be a good recipe to try out. It was hit. Even our niece/cousin (hard to explain how she’s related) loved it, since she was over hanging out before she went back to the University of Maine for her Spring semester.

I tweaked the recipe a bit for our own tastes and what I had on hand. I’ll note the changes, as I always do, in a different color. For those of you follow WW plan, one serving (serving size 1 ½ cups) is 8 points.

Cooking Light’s Southeast Asian Fried Rice (from the January/February 2010 issue)

1 tbsp brown sugar
1 tbsp fish sauce
1 tbsp less sodium soy sauce
1 tbsp fresh lime juice (about one lime)
1 tsp. chili paste
¼ tsp. salt – I omitted this, as usual. I felt that the soy sauce, bacon and fish sauce would have enough)
½ tbsp. Chinese 5 spice powder. – I added this myself. I felt to have flavor without extra salt this would do the trick. It worked.
2 large eggs – slightly beaten
1 bunch of scallions – I didn’t have scallions on hand the day I tried this out, so I used a small regular onion
2 tbsp peanut oil (I ended up using canola, because of the point value for WW)
2 ½ cups cooked brown rice (the original said for it to be “cooled” but mine was still slightly warm when I added it in)
¼ cup vertically sliced shallots
1 skinless, boneless chicken breast (I used about 8 chicken breast tenders that I had on hand and I think1they worked just as well)
2 skinless, boneless chicken thighs – I omitted this because I didn’t have it on hand. Also for the WW points, they were not added so if you do try it with the thigh meat, you have to add that in to the point value)
2 cups broccoli florets - I used carrots, because I didn’t have any broccoli. My family and I aren’t big fans
1 cup julienne sliced red bell pepper (I just used a whole red bell)
1 ½ tsp. minced garlic
2 bacon slices, cooked and crumbled
Cooking spray
4 lime wedges (we didn’t use them)


1. First thing I did was start the rice in the rice cooker and start the bacon. That way, both things could cook and cool down for when I needed them. While both of these items were working, I chopped the veggies up as well as the chicken tenders. Once this was done I began to prepare the sauces.

2. Whisk together the first 4 ingredient, ½ tsp. of chili paste and ½ tbsp of 5 spice powder in a bowl. In another small bowl combine eggs and remaining chili paste. If using the scallions, separate the green tops
and chop them diagonally and then chop the bottoms in 1” pieces. Set both aside.

3. After the bacon is done cooking, rinse and wipe clean the same skillet. Re-heat it over med-high heat and add 2 tsp of oil, swirling to coat the pan. Add the rice and stir fry for 1 ½ minutes. Transfer rice to a large bowl and then add another 2 tsp of oil in the pan. Add shallots to pan and stir fry for just 30 seconds or until tender. Add chicken and stir fry for 1 ½ minutes or until lightly browned. Add brown sugar mixture to pan, bring to a boil. Reduce the heat and simmer for about 1 minute or until the liquid thickens, stirring constantly. (Now you see why I did the bacon, rice and cutting of the veggies first, so I could pay attention to the stir-frying portion). Add chicken mixture to the rice bowl.

4. Wipe the pan clean and return to med-high heat. Add the remaining 2 tsp of oil (I also used the cooking spray at this point), Add veggies and stir fry for 3 minutes or until veggies are tender. Add garlic and scallions (if using) last, stir-fry until fragrant then add the chicken mixture to the pan again. Cook until chicken is done and everything is heated through then return it all to the large bowl

5. Hit the pan again with some cooking spray and add the egg mixture. Cook until the egg is just about set—I ended up just scrambling the egg up, didn’t seem to harm it any way. If you manage to NOT scramble the eggs up, transfer to a cutting board and cut up into pieces along with the bacon. Stir egg and bacon into the rice mix. Top with the green onion tops and if you like, the lime wedges (I chose not to)

This was a big hit and no one felt like they didn’t get enough to eat. It’s a great one-dish meal and an interesting take on regular fried-rice from the takeout place. Honestly, I like it better, because I’m not a huge fried-rice fan, but this recipe was good.  Enjoy!

My favorite version of Pasta e Fagoli

I am 1/2 Italian. I lived with my Mom my whole life and her family's influence shaped who I am and how I cook. Growing up, she would make Italian comfort food. Pasta e Fagoli is my ultimate comfort food. In fact, when I don't feel well, my favorite meal is a grilled ham and cheese and a bowl of Pasta e Fagoli. Either my own or a cup from the local pizza joint. Mine is better (sorry Jay!) I wait for the weather to get a little chilly so I can make that first big pot. The Boy loves it, but sadly, Bear does not. He doesn't like beans and refuses to give it a try. That's fine. More for me and The Boy!

In my own little opinion, Pasta e Fagoli is one of the most versatile soups out there. It can be made using any sort of pasta and bean. Meat or no meat. Tomato based or veggie based. Everyone has their own way. This is mine.

Tee's Pasta e Fagoli
(1) box of Ditalini pasta (or any small pasta will do)
(2) cans of pink beans, drained and rinsed
*Note* This is also nice with red kidney beans or white cannelloni beans. All according to what you like. I personally like pink beans so I use them. However, this dish is not meant for black beans, so I don't recommend those at all. Save them for salsas, omelets and other tasty meals.
(3) carrots, peeled and diced
(2) celery stalks, diced
(1) onion, medium sized, diced
3-4 garlic cloves (depending on how much you want to add and how big the cloves are)
(1) large can of diced tomatoes
*Note* - A can of crushed tomatoes works just as well. I like it both ways and I change it up depending on what mood I'm in and what I have in the pantry.
Olive oil
Basil
Oregano
Garlic powder
Crushed red pepper flakes
Black pepper
Water


1. Start the pasta water. Cook the pasta until it's just al dente. While water is working, set a large sauce pot on medium-high heat on another burner. Add olive oil and then the carrots, onion and celery. Saute the veggies for about 3 minutes or until the onions are translucent. Now add the garlic. Always add the garlic last, burned garlic is bitter and not tasty at all. Saute garlic until fragrant. Add canned tomatoes and give a stir.

2. Now it's time to add the seasonings. A palmful each of basil and oregano. A sprinkle of garlic powder, crushed red pepper and the black pepper. (Salt if you feel necessary, but as I've explained in previous blogs, I don't add it in). Give everything another stir.

3. Add the rinsed beans to the large sauce pot. Stir everything up together. It should be looking really nice now. All the colors you see, orange, green, pink, flecks of dark green, it's a sight to behold. Lower the heat to low.

4. Drain the pasta almost completely. Add the pasta to the large sauce pot and some of the saved water. This is now your judgement. Some people like their soup really, well, soupy. I personally don't add a lot of water to the pot. Just enough to mix it all up together and give it a nice broth.

5. Stir everything up together and let it simmer for just about 5-10 minutes. Then you're done.

This soup is so good and veggie friendly which is always a plus. Besides a nice grilled ham and cheese, a wonderful crusty Italian bread is good with this soup. A sprinkle of parm cheese or my new favorite asiago cheese on top is divine as well.

Like with a lot of soups and stews, this goes a long way. I always make a huge pot full of soup and I have lunch for the week as well as a quick dinner if I don't feel like cooking. It really hits the spot.

For those that follow WW, I've entered all the above information into their recipe builder and great news, a cup of this soup is just 2 points! Plus with the carrots, celery, canned tomatoes, there are filling foods involved and of course, counts toward your daily veggie/fruit totals. So enjoy this soup without stressing how many points you're using!

As my Grandparents would say: Mangiare tutto!

An explanation and a re-introduction. Sort of.

So I realize that it’s been over 6 months before I posted here. I’m going to be honest. I’m a lazy writer. This really gets in the way of me becoming a writer. I would like to give a go at it. I’ve always been scribbling away at stories I’ve made up or altering stories that I liked. Oh, to only have the re-vamped version of The Outsiders with a sister. Of course, that sister was me. Hey, don’t look at me like that! I was young! Just a lonely teenage girl who wishes her brothers was the late and gorgeous Patrick Swayze, Rob Lowe and C. Thomas Howell or being Johnny’s sister. Mmmmm…being fictionally related to Ralph Macchio. Oh my!

So, what has happened in these past six months? Well, The Boy started his final year of high school. Sadly, if he doesn’t kick it in gear, NEXT year will be his last year of high school. *sigh* He did find a part time job and that made Mommy very happy. He digs making his own money. The Boy even bought me lunch and dinner the first weekend he was paid. How sweet.

The Bear and I celebrated our One year anniversary as a married couple. We spent the weekend going out to eat and basically making everyone ill around us because we were mushy. It was fun.

We had our friends over a few times this past summer. It was nice, but in all honesty, it could’ve been nicer. I think it was nice for what we have. The backyard (and the front) are by no means perfect. There’s still a LOT of work to be done, but it’s much better than it was the previous summer so that’s good.

Bear and I have been talking about what work we would like done. We’ve made lists, discussed the options to death and made decisions; only to re-prioritize and change what work should get done. We’ve ultimately decided that the work we’d like to absolutely have done this summer is our deck. Last year, when we had the pretty new deck stairs installed, the Young Guy doing it told us are deck was “going to fall down if we didn’t repair it”. Needless to say, the entire summer we were paranoid about entertaining. The deck never did fall, in fact, the Young Guy was a bit hasty in his assessment. He probably wanted more business, but given that it took him nearly 2 ½ weeks to finish the stairs, we were not interested. Instead we called upon a very good friend of mine. I grew up with my crazy friend and he was one of those bad boys that I loved so much back in the day. Checkered past aside, my buddy is a damn fine carpenter and I trust him completely. Bear agreed to let me call him and have him come over to the house and take a look at the work that needs to be done. What made me even happier was the next statement made by Bear. “Have him check out the kitchen too.” I can’t tell you how happy this made me. I hate my kitchen. It’s too small. There is no counter space. It’s ugly. It’s painted horribly and I hate it. I know, “Tell us how you really feel Tee.” I just don’t like the kitchen. Bear agrees it’s inefficient. So the day my buddy came over, Bear came home early from work and the two of them strolled the tiny backyard. I was happy because I hadn’t seen my buddy in a long while plus he had his nephew with him and I hadn’t seen him since he was a little guy. My friend looked at the supports, the boards, the rails and in his expert opinion determined that the supports of the deck were in great condition. Yes, some of the floor boards needed replacement as did the rails but we could get away with fixing the floorboards and still do the teeny tiny expansion Bear wants to make the deck more even (he likes things square). That way there no need to involve the town and permits and all that jazz. Also, it will cost us less money to repair than re-do the whole thing. This leaves a bit of cash to fix up the kitchen a bit. Now, it’s not perfect, Bear’s idea that is. I want more cabinets and a large counter. I’m getting a counter and a window cut into the wall. When I get around to getting pics of the ugly ass kitchen I’ll post them. But you’ve all read that before. Anyhoo, in the wall that is between the dining room and the kitchen we’re going to cut a window and add a shelf. We’re also going to build a bar/island type thing there as well. My buddy pointed out that he could build cabinets and I got very excited but Bear shot it down. I pouted and since my buddy has known me since I was 12 years old, he knows the Power of the Pout. I’m still working on Bear for a few more cabinets, but if I have to trade off cabinets with a new stove, I’m taking the stove people! I am so excited for these improvements, while it’s not an entire kitchen makeover, it’s a start and I’ll take it.

The rest of the time has been spent with me finishing up my degree. I will graduate in May (unlike my son, my graduation is definite). I’m trying to decide on whether or not I’m going to grad school. It’s very overwhelming for me right now and I feel a little lost. I also have a fun new job. It’s seasonal. Spring to the end of December. I work at Sunnyside, which is the home of author Washington Irving. You know, the guy who wrote Legend o Sleepy Hollow. Yeah, that guy. His house is in Irvington, NY which is the town my brother lives in and the town right next to where we went to high school. I’ve known of its existence for years but until my interview I had never been. Well, not in the house. We’d sneak on grounds in the woods every so often as kids, but nothing major. With the exception of the dress (19^th century clothing makes me look even worse than modern day clothing) I like meeting new people and its fun to talk about “Uncle Wash” and his stories and how he lived. I love being in his house. It’s the writer/English major in me that likes the job. Plus, I like the people I work with. It’s a nice job and I’m excited about spring and starting out from the beginning. I didn’t come on until late September, but the last few months of the season was a good time. I loved it.

So that’s the update. I did promise a friend or two some updated recipes and I will do so. I was actually surprised that people read this. Not a lot, obviously, but I figured no one paid attention. I’m glad my written word gets a little bit.

Till next time!