Posts Tagged ‘healthy’

Farmer’s Market Pasta

Wednesday, August 17th, 2011

Is it just me, or do the veggies at the farmer’s market look just a little bit brighter and just a little more enticing as the weather gets hotter? In my heat-induced delirium I choose to believe that it is nature’s way of drawing me in as the heat intensifies and my resolve to cook wanes…

Because my resolve to cook is waning… Can’t use the oven, too hot to grill, tired of salads, what’s a cook to do??? With a counter covered in produce and the air filled with the smell of basil, this quick pasta recipe is a lovely way to get dinner on the table!

Gather Up:
3 pounds garden tomatoes, mixed varieties if you wish, peeled and quartered
3 large cloves garlic, peeled and thinly sliced
1/3 cup olive oil
Kosher salt and freshly ground black pepper
½ pound penne pasta, cooked al dente
2 teaspoons sugar
½ pound loose Italian turkey sausage
3 zucchini, or summer squash of your choice, sliced and halved
¼ cup freshly grated Parmesan
Large handful fresh basil leaves

In a large heavy sauté pan put the garlic and the tomatoes. Drizzle with the olive oil and season with salt and pepper. Cook slowly over medium low heat until the tomatoes are falling apart and their juices have mixed with the olive oil to form a nice sauce, about 30 minutes. Stir in the sugar and taste for seasoning.

In a separate sauté pan, heat a few splashes of olive oil and sauté the sausage until brown and caramelized. Remove. Add another splash of olive oil if needed and sauté the zucchini until caramelized around the edges.

Add the sausage and zucchini to the tomato sauce. Toss in the cooked pasta.

Remove from heat, and gently work in the Parmesan with tongs. Top with torn basil leaves and serve.

Adapted from Tyler Florence: Quick Farmer’s Market Pasta

Potato Chowder

Sunday, January 2nd, 2011

Soup is the perfect antidote to relentless overindulgence – I don’t know about you, but at our house we are virtually gasping for relief from holiday eating! Somewhere between pigs-in-a-blanket and handfuls of Moose Munch we completely abandoned reasonable menu planning…

Cheese spread became a main course, cookies were offered with every meal, and afternoon coffee begged for a splash of Bailey’s. I believe I actually used spinach artichoke dip as a veggie course (albeit Emeril’s recipe…), and I found myself finishing leftover mashed potatoes a week ago because I needed to make more room in the fridge!

Over big decadent slabs of eggnog French toast this weekend I declared The End. And no one argued. Food sanity was calling, and it was time to answer! Not that this family ever goes on a diet – we just couldn’t do it… But a little saneness in the kitchen, a little nod to fresh veggies, that we can do!

Light and creamy, smooth and dreamy, this potato chowder is super satisfying. It is chock-full of yummy winter veggies and is made mostly with broth to keep things light and healthy! (And leftovers are terrific!)

Gather Up:
¼ pound bacon, diced
1 cup onion, chopped
¾ cup peppers, chopped
Kosher salt and freshly ground pepper
1 tablespoon garlic, minced
2 tablespoons flour
4 cups organic vegetable stock
5 cups potatoes, chopped
2 cups baby turnips, chopped
2 cups carrots, shredded
2 cups corn kernels, thawed
1 cup milk
1 tablespoon fresh thyme, chopped
Pinch of cayenne pepper
Fresh parsley, chopped, for garnish
Cheddar cheese, grated, for garnish

Heat a large pot over medium-high heat. Add the bacon and cook until crisp. Remove and drain on paper towels. Set aside to use as garnish.

Add the onions and the peppers to the pot and season them with salt and pepper. Cook until tender. Add garlic and stir until fragrance is released, about 30 seconds.

Sprinkle in the flour and stir through the veggies. Add the broth, the potatoes and the turnips.

Simmer covered 10-15 minutes until potatoes and turnips are tender. Gently mash the soup mixture just a bit to add a little thickness to the broth.

Add the carrots and corn. Cover and simmer 5 minutes longer to blend flavors.

Stir in the milk. Season with thyme, cayenne, salt and pepper.

Ladle into bowls and serve with reserved bacon, grated cheese and parsley.

Recipe adapted from: Dinosaur Bar-B-Que

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Welcome to Like Mother Like Daughters...career gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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