Category Archives: Main Dish

Grilling Season is Nearing Its End

Hello friends, family and fans! I’ve missed you. Hope you all had a great summer! And hope you all were able to get away from your lives at least a little bit with some sort of vacation 🙂

Sorry for my absence…I took an impromptu summer sabbatical from sitting on my computer. I needed to attempt to recharge my batteries whenever possible after work, getting another kitten and the awful heat of summer. Did I want to sit in front of a computer? Not so much.

So, as I sat here recuperating from the weekend, watching Julie & Julia (how appropriate), having multiple things cooking in the kitchen for the week, and looking out at a gloomy, rainy day, I felt it was time to start back up again.

In honor of the end of summer as most of us know it, I wanted to give you an amazing grilling recipe to finish off the season. I made these awhile back for some guests and they were DELISH.

What is it? Chicken and apricot skewers from my Cooking For Friends Williams-Sonoma cookbook.

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(You can see why you should soak your skewers for at least an hour… :))

The chicken is marinated in a yogurt and spices to tenderize the chicken. The result? Heaven. This recipe is especially good if you get sick of chicken from time to time (like me). It gives it a distinct and unique flavor that is to die for.

And throwing fruit on the skewer to grill? Amazing. Grilled stone fruit (think plums, apricots, peaches, etc) and pineapple is a fantastic side dish or dessert option for the summer.

Without further ado, here’s how to say adieu to the grill in a new and delicious way 🙂

Grilled Chicken Skewers with Apricots
(Serves 4-6)

3 boneless, skinless chicken breasts, cut into 1 inch cubes
1/2 c. plain, nonfat Greek yogurt
1 tbsp. ground coriander
1 clove garlic, minced
1/2 tsp. cumin, cayenne, and turmeric
4 apricots, cut into 1 inch chunks
1/2 lemon
Olive oil
Salt and pepper

In a bowl, stir together yogurt, coriander, garlic, turmeric, cumin, cayenne, and salt and pepper to taste. Add in cubed chicken. Refrigerate for at least 6 hours or overnight. Put aside your apricots until you’re ready to use them (you can definitely chop them up in advance!).

When you’re ready to grill, soak your skewers (if you’re using wooden ones – I had 10″ inch ones) for at least an hour. Toss your apricot chunks in a tablespoon of olive oil. Thread about 4 chicken cubes and 3 apricot chunks onto each skewer, alternating each.

Place onto a hot grill or grill pan, brushed with olive oil. Cook for 4-5 minutes per side, until nicely charred.

To serve, put on a platter and squeeze a little bit of lemon over the top. Enjoy!

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Roasted (or Grilled) Veggies & Carb Goodness

First of all, happy father’s day to all the dads out there!

Second of all, here’s a fun recipe that can be made any time of year. Roast vegetables in balsamic vinegar in the oven or toss them on the grill! Summer or winter, this dish is equally delicious.

Third of all, notice a difference on my blog? What do you think of the new header I put together? Yay or nay?

Back to the recipe…

I used a combination of bell pepper, mushrooms, onion, and zucchini. Throwing in some fresh herbs and some chopped Kalamata olives and marinated artichokes gives the dish a tangy bite. Sprinkle with a bit of feta for saltiness and you’re all set to tickle your tastebuds!

Eaten hot or cold, this pasta salad is extremely versatile. A side dish, a lunch or a dinner if you throw in some chicken or beans 🙂 Or these veggies make a delicious side dish on their own, pasta excluded!

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Roasted Vegetable Pasta Salad
(Serves 4-6)

1 lb. whole wheat penne, fusilli, rigatoni, etc.
1/2 c. balsamic vinegar
2 cloves garlic, chopped
1 orange, yellow or red bell pepper
1 large red onion
2 medium zucchini or yellow squash
8 oz. cremini mushrooms
12 Kalamata olives, halved
1 c. chopped marinated artichoke hearts
1/3 c. feta cheese
2 tbsp. chopped thyme, rosemary, & basil
Juice of 1/2 lemon
Olive oil
Salt and pepper

If you’re going to grill your vegetables, turn the grill to medium. Chop pepper into quarters, slice onions into 1/2″ thick rings (keeping the rings together), slice zucchini into quarters, and keep mushrooms whole. Basically, you’re keeping these veggies in large pieces so they’re easier to grill and they don’t fall through the grates. Toss with garlic, balsamic vinegar and 1/4 cup olive oil. Sprinkle with salt and pepper. Marinate for about 20 minutes. Place pieces on the grill and grill for about 15 minutes, turning halfway through cooking. You want the veggies to have a nice brown coloring on them, but you don’t want the veggies to be falling apart on the grill.

If you’re going to roast the veggies, chop the veggies into 1/2″ pieces, toss with balsamic vinegar, olive oil, garlic, salt and pepper. Place on a rimmed baking sheet. Roast the veggies for about 20-25 minutes in a 400 degree oven, or until the veggies are nice and browned (turning halfway between cooking).

Cook pasta according to package directions. Drizzle with olive oil and stir to keep from sticking. Set aside, covered, to keep warm.

In a large mixing bowl, place pasta and cooked veggies. Toss with 1/4 cup olive oil, lemon juice, artichoke hearts, Kalamata olives, and herbs. Sprinkle with feta cheese before serving. Serve hot, cold or room temperature.

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Asparagus & Goat Cheese Pizza

YUM!

Seriously, this pizza is amazing. I found the recipe in my Williams-Sonoma Weeknight Fresh and Fast cookbook. It’s absolutely delicious and super easy to make. I added some mushrooms to it because 1) I love them and 2) I had some sitting in my fridge!

It’s perfect for lunch, dinner or slice it into smaller pieces for a great appetizer.

For the pizza dough, feel free to use either store bought whole wheat or regular pizza dough, or make your own batch and freeze for when you need it. And to make the clean up easier, I’ve started by putting my dough on the parchment paper that I’ve cut to put on my baking sheet and laying a sheet of plastic wrap on top. Then, roll away! That way, I don’t have to get the kitchen covered in flour. Then, I just transfer the parchment paper with the rolled out dough onto the baking sheet. If you prefer the flouring method, by all means go for it!

I took some help from the store by buying pre-chopped pancetta from Trader Joe’s – if you can’t find pancetta, bacon would work well here too. I also bought sliced portobello mushrooms to save on time.

When picking out asparagus spears, the thinner the better (they’re more tender). You want them to be nice and bright, stay away from brown, wet-looking spears!

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Asparagus & Goat Cheese Pizza
(Serves 2-4)

1 ball of whole wheat or regular pizza dough
10 spears of asparagus, 1″ of the end trimmed off
1/2 c. diced pancetta or bacon
4 scallions, trimmed and sliced (greens & whites!)
8 oz. creminis, sliced
1/2 c. shredded Italian cheeses (a blend or use mozzarella)
4 oz. goat cheese, crumbled

Preheat your oven to 450 degrees. Cut a piece of parchment to shape your baking sheet. Place your room temperature dough on the parchment sheet.

In a small frying pan, cook the bacon or pancetta until brown over medium-high heat, about 5-8 minutes. Meanwhile, slice your scallions and asparagus. Cut the scallions to about 1/4″ thick. Cut the asparagus into 2″ pieces, cutting on the bias (diagonal).

To roll out the dough, place a piece of plastic wrap similar in size to the parchment paper on top of the dough. Roll out to about 1/4″ thick. Changing directions as you roll each time to really spread it out! Once you’re done, place your dough with the parchment paper onto your baking sheet (the parchment paper keeps it from sticking).

Drizzle about 2 tablespoons of pancetta grease onto your pizza dough, discard the rest, and sprinkle the pancetta or bacon pieces on top. Leave a one inch border. Then, sprinkle the scallions evenly. Next, the mozzarella cheese and goat cheese, then the asparagus and mushrooms.

Pop in the oven for about 15-20 minutes or until the crust is nicely browned to your liking. Let sit for 5 minutes.

Slice into desired servings and enjoy!

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Sweet and Sour Made Easy

Anyone else LOVE sweet and sour chicken from Chinese restaurants? Thought so. But don’t you feel a little guilty afterwards? Maybe.

Well, this sweet and sour chicken recipe is super easy AND healthier than the fried version. Why? Because it’s made in the crock pot. You can throw all the ingredients together in the morning before work, whip up some rice when you get home, and boom! Delicious and healthy sweet and sour chicken. And I promise you won’t miss the fried!

I found the original recipe from Cooking Classy on foodgawker. I didn’t change too much…mostly just the cooking times, increased the liquids (I like a lot of sauce) and the amount of veggies.

This dish is perfect for the summer, because the crock pot won’t heat up your kitchen. So make this recipe soon!!

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Slow Cooker Sweet and Sour Chicken
(Serves 4-6)

1 1/2 – 2 lbs. chicken tenderloins
2 c. low sodium chicken broth, plus 1/3 cup
1/2 c. light brown sugar
1/3 c. granulated sugar
1/3 c. rice wine vinegar
Juice of 1 lemon
1/4 c. low sodium soy sauce
3 tbsp. tomato paste
2 garlic cloves, minced
2 tsp. fresh ginger, grated
1/2 tsp. ground black pepper
1/2 – 1 tsp. Sriracha sauce OR 1/4 tsp. red pepper flake (optional)
1 c. diced fresh or frozen pineapple chunks
1 large bell pepper, color of your choosing, diced
1 large yellow or red onion, diced
1/3 c. cornstarch
Sesame seeds for garnish, optional

In your slow cooker, combine the 2 cups of chicken broth, sugars, vinegar, lemon, soy sauce, tomato paste, garlic, ginger, pepper and optional Sriracha or red pepper flake. Stir to combine. Add chicken tenderloins, pineapple, bell pepper, and onion. Combine with the sauce.

Cook on low for 6-8 hours or high for 3-4 hours. About 30-45 minutes before you’re ready to eat, whisk together 1/3 cup of reserved chicken broth and 1/3 cup cornstarch. Pour into the crock pot and gently mix in. The chicken will be tender enough to break up into smaller pieces, but don’t break it up too much! Cook until the sauce thickens, about 30-45 minutes. Serve over white or brown rice. Garnish with sesame seeds, if desired.

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Thai Peanut Wraps

My mom and I came across this recipe a few years back. I can’t remember exactly where it came from (maybe Rachel Ray?), but I’ve made it multiple times since, so the measurements became my own from what I can remember! Is it Thai? No idea. But that’s what they were called.

These Thai Peanut Wraps have a delicious, crunchy, cool cucumber and carrot salad is combined with the warm, spiced chicken, and peanut sauce. DELICIOUS. The flavors work together really well, and they’re quick to whip up! The leftovers are good straight out of the fridge.

Watching your carb intake? Skip the wrap and serve the chicken and cucumber salad over some mixed greens or your favorite lettuce. Drizzle with the peanut sauce. And trust me when I say that a little of the peanut sauce goes a long way!

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Thai Peanut Wraps
(Serves 4)

8-10 whole wheat, whole grain or other tortilla shells

For the Chicken:

3 chicken breasts, sliced
1 tbsp. chili powder
1 tsp. cumin
Salt and pepper

For the Cucumber Salad:

1/2 English cucumber, cut in half lengthwise, then cut into 1/4″ thick slices
1 1/2 c. shredded carrots
4 scallions, whites and greens, sliced
1/4 c. rice wine vinegar
1 tbsp. granulated sugar or honey
1 tbsp. sesame seeds
6 basil leaves, chopped
Leaves from 2 sprigs of fresh mint, chopped
Salt and pepper to taste

For the Peanut Sauce:

1/2 c. peanut butter, softened in microwave if cold
1/4 tsp. cayenne pepper
2 tbsp. soy sauce
1 tbsp. rice wine vinegar
2 tbsp. olive oil
Salt and pepper to taste

For the cucumber salad, add all of the ingredients into a bowl and mix well. Season with salt to taste

Heat a large frying pan over medium heat with a drizzle of olive oil. For the chicken, slice into strips about 1/2″ thick, then cut strips in half. Sprinkle with chili powder, cumin and a sprinkle of salt and black pepper. Put into the pan and cook until browned on all sides and cooked through about 8 minutes. If you’re unsure if the chicken is done, break a strip apart, if it’s not pink, then it’s done! Set aside.

In a small bowl, whisk together the peanut butter, soy sauce, cayenne pepper, and rice wine vinegar. Stream in the olive oil while whisking.

On a plate, place a damp paper towel. Put 4 tortilla shells on it. Top with another damp paper towel. Heat for about 1 minute until the wraps are soft and pliable.

To serve, drizzle or spread a small spoonful of sauce onto a wrap. Top with chicken and then cucumber salad. Wrap it up and enjoy!

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Some Kind of Fusion Take Out

Happy Memorial Day! Have a mojito, kick back and enjoy your BBQ’s!

The recipe I have for you today was kind of a random experiment. I was wondering how I could make fake out Chinese food – you know the brown sauce chicken with uniformly chopped veggies? Well, it turned into something completely different, but amazingly delicious. I did use quite a bit of help from Trader Joe’s as far as ingredients go, and I’ll try my best to have substitutes listed. Like their Sweet Chili Sauce – I know they have similar sauces in the international aisle of regular grocery stores! You’ll probably have to hit up that aisle anyway for light coconut milk. So try to find a similar match! It looks kind of like duck sauce (with a kick).

I used light coconut milk, which gives the dish a nice subtle sweetness to offset the spicy chili sauce. It tastes nothing like Chinese take out, with the coconut milk it gives it a Thai flavor. Speaking of Thai – if you have Thai basil handy, feel free to chop some up and throw it in!

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Coconut Chili Turkey with Veggies
(Serves 4)

1 lb. lean ground turkey
1 medium yellow onion, chopped into 1/2″ pieces
1 c. carrots, chopped (about 3 carrots) into 1/2″ pieces
1 bell pepper (color of your choice), chopped into 1/2″ pieces
1 c. celery, chopped (about 3-4 stalks) into 1/2″ pieces
1 can light coconut milk
1/3 c. sweet chili sauce, from Trader Joe’s OR a similar sauce OR 1/3 c. duck sauce with 1/4 tsp. red pepper flake
2 tbsp. Trader Joe’s Soyaki Sauce OR 2 tbsp. soy sauce, 1 tsp. grated ginger, and 1 clove minced garlic
1 tbsp. cornstarch
Salt and pepper to taste
Sesame seeds & scallions for garnish (optional)

In a large frying pan over medium heat, put in the ground turkey and veggies. Sprinkle with salt and pepper. Cook until the turkey is no longer pink and veggies start to become tender, about 15 minutes. Add in coconut milk, sweet chili sauce, and Soyaki sauce (or substitutes). Cook the mixture about 5 more minutes.

In a small bowl, mix cornstarch with 1 tablespoon of water until it’s dissolved. Pour into frying pan with all the other ingredients, stir well. Cook for about 10 minutes until the mixture is bubbling and becomes thick. Use salt and pepper to taste.

Serve over rice, rice noodles, or quinoa. Sprinkle with sesame seeds and sliced scallions for garnish.

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Mmmm…Steak?

No no. Not actual steak. Salisbury steak. And not even the way you think!

A couple of weeks ago I was in the mood for some hardcore comfort food. And I remembered Salisbury steaks lurking in the back of my mind. Now, it’s usually made with ground beef, beef stock, and mashed potatoes. Of course, I had to make it healthier.

Instead of ground beef, I used lean ground turkey. Instead of mashed potatoes, I made pureed cauliflower. What? A legitimate sub for mashed potatoes? Yes. I didn’t even tell my guinea pig that it was cauliflower. He thought it was mashed potatoes! Score one for me.

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I do have to say, I made this cauliflower puree twice. One time without any potato at all, and one time with 2 little red potatoes. I think it made a big difference having the little bit of potato to make it creamy. AND it’s only 2 little potatoes for 4 servings. So you don’t have to feel guilty about it since you’re only having 1/4 of a potato, really. But feel free to leave it out if you really don’t want it! Leaving the skins on the potatoes give it extra color and nutrition.

So for all of you watching your waistlines (and those not!), I think you will really enjoy this recipe. It’s a classic that you won’t feel guilty about eating later!

Meanwhile, I’m still trying to recoup from the weekend…Feeling better so far but today I’m making some of my Greek quinoa for a light lunch. YUM!

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Salisbury Steak with Cauliflower Puree
(Serves 4)

For the Salisbury Steak:

1 lb. lean ground turkey
2 tbsp. Worchestershire sauce (or soy sauce in a pinch)
1/3 c. breadcrumbs or panko breadcrumbs
1/2 small onion, grated
1 clove garlic, grated
1 tsp. salt
1/2 tsp. black pepper

For the Sauce:

8 oz. cremini mushrooms, sliced
1 large onion, sliced (plus the rest of the small onion)
1/2 c. white or red wine (whatever you have on hand)
2 c. low-sodium chicken stock
1 tbsp. Worchestershire sauce (or soy)
2 tbsp. whole-wheat or regular flour
Salt and pepper

For the Cauliflower Puree:

1 head of cauliflower, washed & cut into florets (or 4 c. precut/washed)
2 small red potatoes, scrubbed and cut in halves (optional)
6 sprigs thyme, removed from stems
2 tbsp. butter
1/2 c. nonfat milk (or milk of your choice)
1/2 c. reduced fat, shredded cheddar cheese (optional)
Salt and pepper to taste

Heat a large frying pan or dutch oven over medium-high heat with just a splash (about a tablespoon) of olive oil and swirl to coat the pan. The pan is hot enough when the olive oil looks wavy.

In a large mixing bowl, combine all the Salisbury Steak ingredients. Mix until combine. Form into a disc in the bottom of the bowl and score the turkey with your hand to create 4 even portions. Put your patties in the heated pan. Cook until each side is browned, about 3-4 minutes on each side. Set aside on a plate and turn the heat down to medium.

Add your white or red wine to the pan, scraping up the brown bits (these give a great depth of flavor, especially when you’re not using beef to make these!). Add onions and mushrooms, cook until tender, about 8-10 minutes. Pour in 1 3/4 cup of your chicken broth and the Worchestershire sauce or soy sauce. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the chicken broth starts to bubble. Mix together your flour and the remaining stock in a small bowl. Whisk until there are no lumps. Pour into the frying pan with the mushrooms and onions. Stir well. Add your turkey patties and cook through, about 10-15 minutes.

Meanwhile, in a large microwave safe bowl, add all of the cauliflower ingredients, except the cheese and salt and pepper. Cook on high for 5 minutes, uncovered. Stir and then cook in 2 minute intervals until the cauliflower is pierced with a fork easily (about 9-10 minutes total). Spoon mixture into your blender or food processor. Blend until smooth, adding more milk if necessary. Season with salt and pepper to taste. Spoon into serving bowl and stir in cheese (if using). Pop back into microwave for another 1.5 minutes.

To serve, place a spoonful of cauliflower puree onto the center of your plate, lay the patty partially on the puree, and spoon over the sauce with mushrooms and onions. Or just serve them side by side!

Commence comfort.

;

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Getting Back on Track

Did anyone eat and drink as much as I did this weekend? No? Guess it was just in our household! It was my birthday this past Friday and I had visitors from Long Island – one of my best friends from college and her boyfriend. Whenever visitors come around do you find yourself eating a drinking more? Drinking including the BEST margaritas in the world? I will share the recipe eventually 🙂

First I’d like to let everyone know a few of the awesome home/kitchen/cooking related gifts I got because I’m excited about them. From my boyfriend a gift certificate to Home Depot (along with a part-shade plant) to start my shady garden on our balcony and a BB&B gift certificate to bulk up my kitchen supplies. Oh, and a Cooking for Friends cookbook from Williams-Sonoma I mentioned I wanted about 4 months ago! From my mom I got an herb garden she planted for me herself filled with my favorite herbs: basil, rosemary, cilantro and thyme 🙂

Also, I received an amazing little notebook from my friend from nursing school which includes some of her own favorite recipes, along with family member recipes (awesome, right?) A cookbook from my aunt which is one she bought when she first got married that has amazing classic desserts and things of the like. And I can’t forget about this sweeeet spoon holder from friends I met through Tim. Cooking + Owls = Love. (Did I ever mention I also have an owl apron?). People know me so well 🙂

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Enough about me rambling. The recipe I’d like to share with you today is a very nutritious and healthy pesto to go over your favorite whole grain pasta, along with some veggies. It’s delicious hot or cold. It’s good to eat when you’re trying to get back on track! Make a big batch to have to eat during the week. Feel free to add beans or chicken slices for some extra protein. Throw in whatever veggies you have on hand!

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Kale-Edamame Pesta Pasta with Green Veggies
(Serves 4-6)

1 lb. short pasta of your choosing
1 small zucchini, diced
10 asparagus stalks, chopped
2 c. washed, chopped kale (stems removed)
10-12 leaves basil
6 mint leaves
2 cloves garlic
1 c. shelled edamame, thawed
1/3 c. extra virgin olive oil
1/3 c. Parmesan cheese
1/2 c. walnuts
Salt and pepper to taste

Prepare pasta according to package directions in a large pot and cook to your desired doneness – I like al dente.

While the pasta is cooking, in a medium frying pan, splash a little olive oil in the pan. Throw in your zucchini and asparagus and any other veggies you like. Cook until just tender until starting to brown, about 10-12 minutes. Set aside.

When the pasta is done, reserve 1 cup of the salty, starchy water when you strain it. Place back into the pot (or a serving bowl if you want to be fancy) and add veggies. Keep off the heat.

In a blender or a food processor, add all the rest of the ingredients (kale, edamame, basil, mint, cheese, olive oil, walnuts, garlic). Puree until smooth, adding as much pasta water as you need to thin out the pesto to make a sauce. Use salt and pepper to taste. I’d say start out with 1 teaspoon of salt and 1/2 teaspoon of black pepper and go from there.

Add the pesto to the pasta and the veggies, stir to coat and serve hot or cold!

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Cakes of Crab

I am definitely not a seafood person. I only like when seafood is disguised in other forms such as clams casino, coconut covered and fried shrimp, and of course crab cakes.

But I understand you crab lovers out there don’t like crab cakes with all the fillers, masking the crab flavor. So I hope this recipe comes as somewhat of a compromise. I added lots of fresh yummy flavors to not quite mask the crab flavor, but enhance it and compliment it. For those of you that have stayed away from making your own crab cakes, I promise you, they are SO easy to put together. This recipe I made up prepares about 6 very large crab cakes. Feel free to make them smaller, but one is definitely enough for one person alone. Bitty crab cakes would be delicious as an appetizer.

As for a side dish, I served these up with a little coconut-lime brown rice. I made this in an attempt to find other uses for coconut oil. YUM!

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Crab Cakes with Coconut-Lime Brown Rice
(Makes 6 large crabcakes)

For the Crab Cakes:

1 lb. lump crab meat
1 bell pepper, color of your choice, diced
1 small onion, diced
1/2 c. celery, diced (about 2-3 stalks)
1/4 c. chopped cilantro or parsley
1/3 c. non-fat plain Greek yogurt
1/2-3/4 c. panko or regular bread crumbs
1/2 tsp. ground coriander
Salt and pepper

For the Rice:

1 c. dried brown rice
2 tbsp. virgin coconut oil
1 lime, juiced and zested

Preheat your oven to 375 degrees. Line a baking sheet with foil and spray with cooking spray.

In a large frying pan, drizzle a little olive oil and heat over medium high heat. Drop in celery, peppers, and onions. Sprinkle with salt and pepper. Cook until the veggies start to become translucent, about 8-10 minutes

Meanwhile, put all the other crab cake ingredients into a large bowl and mix. When the veggies are done, add them to the rest of the ingredients in the bowl. Add in 2 teaspoons of salt and 1/2 teaspoon of black pepper. Mix until combined. You want the mixture to stick together nicely, if it’s too wet add more breadcrumbs.

Grab a baseball sized handful (if you’re making big crab cakes) and form into a ball, and flatten into a disc. Place on the baking sheet and repeat until finished. If they’re different sizes, pull some from one and add to another. If you want to make smaller crab cakes, you can adjust the baking time for less and keep an eye on them until golden.

Pop the cakes into the oven and bake for about 45 minutes to an hour until the crab cakes are deliciously browned.

To make the rice, cook according to package directions. Usually a 2:1 ratio water to rice. Cook until the water is absorbed. Turn the heat up to medium when the water is gone. Add the coconut oil and lime juice and zest. Cook until the oil is melted and incorporated.

Serve up!

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Healthier Carbonara

Apparently night shift also doesn’t allow me to write posts either!

This recipe I got from my new-ish Williams Sonoma Weeknight Fresh & Fast cookbook. As soon as I saw this recipe, I knew I had to try it out. I love carbonara, but the thought of it usually clogs my arteries immediately.

This version is much healthier and absolutely delicious! It comes together quickly, which is also a bonus.

I took some help from the grocery store by buying precut and washed kale, and prediced pancetta. Oh how I love Trader Joe’s!

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Spaghetti Carbonara with Kale
(Serves 4-6)

6 oz. pancetta, chopped
2 large shallots or a medium onion, minced
1/2 c. dry white wine or chicken broth
16 oz. pkg of dried spaghetti, whole wheat or another favorite
4 c. chopped kale (1-2 bunches)
3 eggs
3/4 c. parmesan/romano cheese
Salt and pepper to taste

Bring a large pot of water to boil. Add 2 tablespoons-ish of salt. Drop in your pasta and cook to al dente.

Meanwhile, place a large nonstick frying pan or dutch oven over medium-high heat. Add the pancetta and saute until it begins to brown about 3-5 minutes. Add the shallot or onion and cook until the onion starts to become translucent, about 5 minutes. Add the wine or chicken stock and let it boil, stirring up the browned bits at the bottom of the pan for about 1 minute. Add kale and cook until tender about 5-8 minutes.

In a small bowl, add the eggs and beat with a fork. Mix in cheese and about 1 teaspoon of ground black pepper.

Remove 1/3 cup of the pasta cooking water and reserve. Drain the pasta. Take the pancetta/kale pan off the heat. Add the pasta. Slowly whisk 1/3 cup of the pasta water into the egg mixture. Add the egg mixture to the pasta and stir until it coats the pasta and makes a creamy sauce, not runny! If it’s runny put the pan back on the warm burner and stir until it just comes together. Cooking it over heat will cause the egg to curdle.

Serve immediately and top with additional cheese, if desired.

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