Jim always says we never have the same pasta dish twice! That may be true - I don't follow a recipe, but just add what we have on hand. There is a pattern to what I do, though:
Pasta Your Way - for each 3-4 servings
1. 1/2 package Trader Joe's penne, cooked al dente and drained
1 large shallot - sliced
2 cloves garlic, grated (optional)
Olive oil
About 1 pound of meat - add more or less depending on how much meat you like. You can even leave it out. I usually use one large chicken breast or a turkey tender.
Saute the shallot and garlic in olive oil until golden. Salt and pepper. Add the meat and cook until done. Salt and pepper again.
2. 1/2 cup white wine
1/2 cup broth
juice of 1/2 lemon
herbs - a handful of fresh or about a Tablespoon of dried (I didn't use any on the greens dish since the arugula and mustard add a lot of bite)
vegetables - here are some ideas:
- paper thin fennel and green beans
- greens - the photo is 2 baby bok choy, a handful of arugula, a handful of mustard greens, and some fresh basil
- sliced red peppers and sliced cauliflower
Deglaze the pan with the wine. Add broth, lemon juice and herbs and cook down about 5 minutes. Add vegetables and cover. Cook until vegetables are as soft as you want them to be - a minute for the greens or already cooked veggies, longer if you use raw vegetables.
3. Add the cooked, drained pasta and dish up. You can top each serving with grated cheese (I did in the greens dish above) or chopped, toasted almonds. Or both!
Environmental Working Group's 2013 list of the cleanest produce and that with the most pesticide residues is out and available here. See the full story here.
And the full list of where all 48 fruits and vegetables tested placed is here.
This meat mixture could also be used to stuff other vegetables - like hollowed out zucchini (thanks Patty!) if you don't do bell peppers.
Stuffed Bell Peppers - makes 4
1 pound ground meat (I use chicken or turkey)
1 cup cooked quinoa (I cook it in broth)
1/2 cup shredded cheese (optional)
about a 1/2 cup cut up fresh basil
about a tablespoon dried oregano
1 large shallot - thinly sliced or chopped
2 cloves garlic, grated
4 bell peppers
salt
pepper
olive oil
1. Cut tops off of peppers and clean out. Dice up the tops, minus the stems.
2. Heat olive oil and saute shallots, garlic, and diced peppers until the shallots and garlic are golden.
3. Mix together all ingredients, season with salt and pepper, and stuff the peppers.
4. Bake in a baking dish at 375 degrees for 50 minutes, or until meat is well cooked.
I've been missing carrot cake for some time - these are a great substitute! And you can use carrots instead of the golden beets if you can eat them. The cake part is very tender, so they work best cooked in cupcake liners. I used If You Care paper baking cups.
Golden Beet Cupcakes
Makes about 14 - 18 (depending on whether you add nuts or raisins)
2/3 cup applesauce
2T flax and 6T water, microwaved for 1 minute (or 2 eggs - I haven't tested it with eggs so let me know how it works)
1/2 cup olive or coconut oil
1 1/2 cups organic sugar (or 3/4 cup each of white and brown sugar)
1T homemade vanilla extract
1 1/2 cups rice flour
1/2 cup arrowroot starch
2 tsp. baking soda
1 tsp. cream of tartar + 1/2 tsp. baking soda or (2 tsp. baking powder)
3/4 tsp. ground ginger (if histamines aren't a problem you can use 2 tsp. cinnamon instead)
3 cups peeled and grated golden beets (or carrots)
Preheat oven to 350F degrees.
Beat applesauce, flax mixture, and oil until smooth. Add sugar and vanilla. Mix dry ingredients in a separate bowl and then add to the wet mixture, beating until very smooth. Mix in the beets (and optional nuts/raisins) by hand. Fill cupcake liners 3/4 full and bake for 25 - 30 minutes, until browned and a toothpick inserted comes out clean. Let sit until completely before frosting.
Chevre Frosting
4 cups powdered sugar - I use homeground from sugar crystals
8 oz. chevre (I use Laura Chenel) - may not be low histamine
1 cup Spectrum palm shortening
2T homemade vanilla extract
Beat all ingredients until thoroughly mixed and fluffy. Spread on cupcakes or pipe on with a large cake decorating tip (I used a 2C).
