This week we feature two pasta recipes.  The first is a very easy Summer Pasta which I didn’t make but will be sure to come back to it once those summer tomatoes are ripe and fresh.  It’s the garden fresh tomatoes that make this first pasta dish.

"I had this for the first time at a cookout at my friend’s house when visiting Utica.  Too die for.  But the secret was fresh ripe tomatoes grown in their garden.  they seemed to form their own sauce from their juices.  And it’s so simple. – Quoted by Chris.”

The recipe is posted by Rosemarie who says “We could eat this five times a week in the summer.  Just an outline.  I have no recipe.”

Summer Pasta *I have made some assumptions regarding ingredient quantity. Make sure to adjust to your own taste preference”.

• Cooked angel hair pasta – 8 oz
• Diced fresh tomatoes – 1 lb
• Olive oil – 1/4 cup
• LOTS of chopped fresh basil – about 4 leaves
• Shredded mozzarella or jack cheese  – about 6 – 8 oz
• some lemon juice –  Stick to FRESH here and use 1 whole lemon to zest and juice.
• garlic to taste – 1 tsp minced
• salt and pepper to taste

Mix the tomatoes, oil, basil, cheese, lemon, and garlic together.  Pour over cooked pasta. Toss.  Add salt and pepper to taste.

Very easy and very wonderful.

BROCCOLI & BOW TIES

The dish I did make, also on page 118 of our book A Taste of Utica

was Broccoli & Bow Ties – Lorraine Ostrander Piccione and posted by Rainie Piccione.   There is just something fun about eating bow tie pasta. 

Serves 4

• 4 cups broccoli florets
• 1/2 tsp ground black pepper & salt
• 2 TBS unsalted butter
• 1 TBS lemon juice
• 2 TBS olive oil
• 1/4 cup pine nuts – toasted
• 1 tsp minced garlic
• Grated Parmesan cheese, about 1/4 to 1/2 cup
• 1 lemon zested
• 1 lb bow tie pasta cooked and drained

Cook the pasta as directed then drain and set aside. 

Cook the fresh broccoli about 3 minutes in a pot of boiling water, drain, then place in a large serving bowl with the pasta.

In a sauté pan, heat the butter and the oil.  When hot, sauté the garlic with the lemon zest over medium – low heat for 1 minutes.

Remove from heat, add salt, pepper, and lemon juice.  Pour the liquid over the pasta and broccoli.  Toss.   Add more salt / pepper if needed.

Sprinkle the toasted pine nuts and cheese on top.  Serve and ENJOY!

Just perfect with a crisp, cool salad on the side.

It’s just too much fun eating those bow ties!

If you’ve been following along, you will know that I’ll be in Boston next Sunday.  The Boston Marathon is on Monday, April 18th and it will be my 2nd marathon.  Because of my schedule and preparation for the big event, I’m not sure if next week’s recipe “Easter Meat Pie” will be featured next Sunday.  But don’t lose hope, as I will get it up before Easter Sunday.  

If you get emails from Quality Health, you probably saw the short article by Seth Czarnecki “The Truth behind “You are What You Eat””.  In case you didn’t see it, here are just some of the interesting findings based on scientific evidence.  We all now that THOSE words mean serious business!

1. Food and Brain Function:  A diet that incorporates plant foods that are high in antioxidants (strawberries, blueberries, various nuts, etc.) were found to reverse age related deficits in neuronal and cognitive function.

2. Food and Athletic Performance:  If you exercise, for example run in excess of 20 miles per week, your performance will benefit by paying attention to the glycemic index of foods.  Lower GI foods (pasta, nuts, beans, etc.) eaten about an hour before physical activity has been found to drop blood sugar prior to exercise, resulting in a sparing of muscle glycogen.  This means less fatigue and better overall performance.    Alternatively, eating foods high on the GI (bananas, muffin, bagel, etc) are useful during and after workouts. The spike in blood insulin can help boost short term energy thus the benefit of carb gels when pushing yourself during a race.   

3.  Food and Sexual Performance:   ….Sorry Guys. For this little piece of VERY IMPORTANT INFO., you’ll have to read the article.  I’m such a buzz kill aren’t I ?! 

In conclusion, a balanced diet, one comprised of whole grains, lean protein, and a variety of plant foods, is essential for overall health and performance.

I’m sure all you foodies are well aware of those facts above, but DID YOU KNOW…In the book by nutritionist Victor Linlahr “You Are What You Eat: how to win and keep health with diet in 1942” was the first time the phrase made its appearance in the English-speaking world?  Just a little factoid for your Friday Foodie Fun. 

Peaches and SHRIMP… no cream in this dish. Sorry.

It’s a good thing peaches can be frozen. If not, we wouldn’t be able to make this gorgeous dish. But… not to worry. Peaches CAN be frozen and we CAN make this delicious ensemble of fruit, shrimp and scallops.

Serves 3 to 4 with a side vegetable (we had oven roasted brussels- too good!)

· ½ cup Barbecue sauce

· ¼ cup frozen peaches – sliced (about 4 large, thick slices)

· 1 TBS bourbon  (come on! only 1 tablespoon! You can do it!)

· 12 sea scallops

· 6 to 8 frozen sliced peaches, partially thawed

· 1 large green pepper cut into large chunks

· 12 peeled, raw large shrimp

· 1 TBS olive oil

· salt and pepper

Combine the barbecue sauce with the bourbon and the ¼ cup peaches in a saucepan. Bring to a boil then reduce the heat to a simmer and let cook for 8 minutes. Stir once in a while then let it cool just a bit.

Now put the mix into a blender and puree until smooth.

Preheat the broiler.

In a bowl, toss the scallops, peaches, pepper, and shrimp. Add the olive oil. Sprinkle with salt and pepper. NOTE:  Make sure your scallops and shrimp are dry.  After rinsing, pat dry REALLY well with a paper towel.

Spread onto a broiler sheet and broil for 6 – 8 minutes – stir around and flip over half way.

Brush with barbecue sauce during last 1/2 minute of broiling.

*based on a recipe by Marc Forgione of New York.

I never put peaches and shrimp together before. What a wonderful pairing.

Enjoy! 

Yet another TGIF!  Oh Yeah!  Tell me all about your wonderful plans.

BIG NEWS!  I was picked as one of the 36 finalists in the California Raisin Growers baking competition. I’m going to Manhattan, Kansas October 14th to show the judges my Morning Glory Buns.  Guess what I’ll be doing all weekend?  Making buns!   Practice, practice, practice.

The news was received Friday.  I was in tears telling Ted and my stomach is STILL in knots. Nerves of steel I don’t have.  This is the thing:   I’ve got a good recipe but put up against professionals, others in full time baking businesses, even student chefs….HELP!  It’s good experience, right? 

I’ll post my recipe soon, but for now…a teaser …..

As for today’s workout, that would be a long, leisurely walk with Shane, 4 1/2 miles.  Rest day before tomorrow’s Half Marathon.  Hoping to give you a very cheerful recap of a great race. The other option would be a recap of a not so great race but I’m not planning on that happening. I feel too good.

Have you ever entered a competition not expecting to win but came out the ultimate winner?  If so, what was it?

Wonton Quesadillas

Those little Nasoya Wonton Wrappers are the handiest little food item to keep in your freezer.

I’ve used them for ravioli.  They are very thin and delicate enough to offer the lightest of ravioli squares.  I’ve used them for desserts.  Put your favorite filling in the middle, seal them shut with just a little water and pressure, then bake. 

For this recipe, I used them as my tortilla for quesadillas.   

Just a few notes:

1.  Substitute chicken or turkey or even beans for the shrimp if you are allergic or don’t enjoy shellfish.  Cook any meat you intend to use first.

2.  Although I used whole shrimp in my filling, I recommend you chop the shrimp otherwise these are difficult to eat.  When you chop the shrimp or other filling, the top wonton will sit flatter and the cheese will hold it together better when it melts under the broiler

3.  Make sure you put enough sauce on top of your wonton wrapper for the final broil otherwise it will just brown and crisp and be impossible to eat.  Note the photo below.

The fat used in this recipe is olive oil.  This is a good recipe for balanced nutrition: protein, carbohydrates, and fats.

Swiss & Shrimp Quesadilla – To serve 3 or 4

• 1/2 pkg of Nasoya Small Wonton Wrappers (about 24 wrappers)
• 1 TBS olive oil

Filling

• 1 lb raw shrimp- tails, shell removed, deveined and cleaned
• 6 slices of Reduced Fat Swiss cheese slices – each slice cut into 4
• 1 peach – seeded and chopped small
• 4 TBS Mezzetta “Tamed” Jalapeno slices, chopped
• 2 tsp fresh parsley, chopped

Sauce

• 1/2 orange sweet pepper, chopped
• 1/2 red sweet pepper, chopped
• 1/2 yellow sweet pepper, chopped (or use green)
• 1/4 cup olive oil (extra virgin of course!)
• 1 TBS lime juice *if using a fresh lime, zest some half the lime and add to the sauce
• 2 TBS Peach Brandy
• 1 TBS Apple Cider Vinegar or white vinegar
• 1 TBS Mezzetta “Tamed” jalapeno slices, chopped
• 1 tsp cilantro
• salt and pepper to taste

Saute the shrimp in a non stick saucepan (no oil), sprinkled with pepper and salt over medium high heat. Make sure to preheat your pan. Add the shrimp and cook about 1 1/2 min. per side or until opaque.  Chop the shrimp (recommended – I didn’t because I was lazy).

Mix the peaches, jalapeno and parsley.  Add the chopped shrimp.

Mix the sauce:  Combine all sauce ingredients and set aside.

Preheat the broiler and line a baking sheet with aluminum foil *I used non-stick aluminum foil.  You will need two baking sheets for the 24 wrappers.

Brush one side of the wonton wrappers with olive oil and put under the broil JUST until they begin to brown. Watch carefully.

Turn half of the wrappers over. 

Top the browned sided wontons with the shrimp-peach mix and top with cheese. Cover with a wonton, non browned side up.

Top the sandwiched wontons with the sweet pepper brandy sauce and broil just until the cheese melts a little.

Garnish plates with any left over shrimp, peach-jalapeno, and sweet pepper mix.

Enjoy a healthy dinner.

I’m just so excited today!

ROAD RUNNER SPORTS: 
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This weeks Ellie recipe was turned into a vegetarian success for everyone. 

The pick was by Chaya of Chaya’s Comfy Cook Blog.  Note: Chaya hosts a “meatless Monday” spot at Sweet and Savory that you should definitely check out.

The “Joes” were served 3 different ways. The one above was my mother’s: Bun and Sloppy Joe Mix, the basic Joe.

I made some small changes to Ellie’s recipe.  For the original recipe, go to Chaya’s blog or find it here.

No Ground Beef.

I used 1 TBS olive oil to cook the onion.

No jalapeno pepper (Mum and Dad can’t take the heat).

I used chopped gourmet olives instead. These were left from our wonderful weekend in Maine.  You remember, the weekend Joanne missed the long awaited race

Instead of just 1 can of pinto beans, I used 1 can of low sodium black beans and 1 can of dark kidney beans.  Mum and I thought we may have to sleep outside for the night if the bean repercussions seriously affected Dad and Ted.

Only 8 oz of tomato sauce but I also added 12 chopped grape tomatoes.

The above is my father’s version with added egg protein.

This recipe has so much flavor.  There is only 1 TBS of unsulfured molasses in the entire recipe and it pairs perfectly to round out the red wine vinegar.

Ted’s version above.  He has a double with egg protein on top.

My version was a sloppy joe wrap.  The sloppy mix wrapped up in a low carb tortilla. That’s a little odd. I’m the one eating low carb but I’m the only runner at the table.  Hmmm…what’s wrong with that picture?!

I cooked green beans at the last minute for added veggies.  I hope green beans don’t pack the “charge” that other beans do??  Mum and I could be in SERIOUS trouble.

Chaya, a standing ovation. Fantastic pick!

First things first:  No critter in the live trap this morning.  I didn’t check the peanut butter bait and can only hope it’s still there.  If not, the situation is worse than anticipated:  we could have a “smart mouse”.   Stay tuned for more updates…..

Second:  This is a warning.  Socks can be dangerous!   It has happened again. Another family member has been injured by their sock.  The first was my Uncle years ago as he was putting on his sock with his middle finger.  Personally, the last finger I would injure pulling on my sock would be my middle finger but we are all different.  This particular Uncle sprained a tendon in his middle finger and suffered agonizing pain for quite a few days.

Just this morning, Ted put his back out while putting on his sock.  Another wonder for us all, but it happened. Poor Ted is gingerly walking around the house finding that if he sits, he almost can’t get back up.   He has his hand on his back and puts on the occasional ice pack.  He can’t get into the massage chair because he gets stuck.  It’s a bad and ugly situation. 

 I don’t like socks at all and, if I can get away with it, won’t wear them. My preference is to go barefoot whenever possible.  I can only hope this reduces my chance of “Sock-itis”. 

Next up:  The first eggs! 

Donna the “dog sitter”, better known as Shane’s best friend, found her first 3 chicken eggs.  Two little round ones and one large one.  How exciting!   The real thing by way of “FRESH EGGS”. 

Speaking of yolks….

Donna's First Eggs....well her chickens eggs that is.

I made cupcakes using simply egg whites.  Dilemma..what to do with the yolks?  This is what I came up with for a quick dinner.

Baked Eggs and Crab

• 5 Egg yolks
• 1 cup “Egg Beaters Whites”  *You can certainly just use 5 whole eggs
• 2 6 oz can Lump Crab Meat * I’d use fresh if it were available.
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1 tsp Old Bay Seasoning
• 2 TBS chopped red onion
• 1/4 tsp garlic powder
• 1/3 cup grated/shredded/ chopped Gouda Cheese
• 1 acorn squash – cooked in the microwave (about 8 – 10 minutes), and mashed.

Preheat oven to 375 F

Mix the Egg Yolks, Whites, crab, peppers, Old Bay, onion and garlic.  

Peel and mash your cooked squash and spread into 9″ round baking pan (with high sides such as a cake pan) that has been sprayed with non stick spray.  This will form your base.  *NOTE:  If you want a dryer base, put the squash base into the oven for 10 – 12 minutes at 375 F before adding egg mixture. 

Now pour the egg mixture over the squash “crust”.  Top with the Gouda Cheese. 

Bake 30  minutes or until set.

“THE UGLY TRUTH” – A Movie Review

Starring Katherine Heigl, Gerard Butler, this movie is deserving of its “R” Rating, so beware.   We enjoyed this “cookie cutter” romance movie.  It had some really funny dialogue and scenes.  Katherine Heigl stars as a News Producer whose program suffers from low ratings. Her manager hires a hard core “tell it like it is” personality (Gerard Butler) to up the ratings.  Of course you know what happens in the end, but its what happens in the middle that is hilarious.  Good movie.  I really liked Gerard Butler’s character. Guess I’m a sucker for the bad boy.