Saturday, October 24, 2009

Evelyn's Favorite Pasta

Taken from Proceed with Caution

I made this last week for DH and myself. It was so good. It is taken from a Cheesecake Factory entree. I am also trying to incorporated Clean Eating recipes into our diet. Find out more about Clean Eating here.

1/4 cup extra virgin olive oil
3 cloves garlic, minced, pressed or grated
salt and pepper
2 chinese eggplant
1 large head broccoli
1 can artichoke hearts, halved or quartered
15 cherry tomatoes, halved
1/3 cup pine nuts
1/4 cup kalamata olives, pitted and sliced
1/3 cup freshly grated parmesan cheese (choose low fat to make it clean)
1/3 cup prepared pesto8-12 ounces penne pasta (choose whole wheat or multigrain (we like Barilla Plus) to make it clean)
handful of fresh basil, cut into a chiffonade

Directions:Remove the ends from the eggplant. Slice the long way, in thirds, and lay on a cutting board. Salt cut sides of eggplant very well, cover with paper towel and then another cutting board. Place a weight on top of the board. Let stand for 30 minutes, then rinse the eggplant well and cut into 2 inch long pieces.

Meanwhile, preheat the oven to 425 degrees F. When the eggplant is ready and chopped, place in a large bowl. Add chopped broccoli, artichokes, and tomatoes. Combine garlic and olive oil in a small bowl with about 1 teaspoon salt and 1/2 teaspoon pepper; mix well. Add olive oil mixture to the vegetables and toss to coat. Spread on a baking sheet lined with foil and sprayed with olive oil. Roast vegetables for about 25 minutes.

Meanwhile, start heating water for the pasta in a large stock pot. Heat a small saute pan over medium heat, and add the pine nuts. Heat for a few minutes, tossing frequently, until nuts are lightly toasted, then set aside the nuts. When the pasta water has come to a boil, salt generously and add the pasta. Cook according the time instructed on the box.

When pasta is done, drain and add to a large bowl. Add roasted vegetables, kalamatas, cheese, pesto, and toss to combine. Serve and garnish with toasted pine nuts and basil.

Thursday, October 22, 2009

Chicken Tortilla Soup

I've had this at a friends house many times, and made it myself for the first time earlier this week. It was AMAZING. I really enjoyed it, and so did Brian! :)

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Wednesday, October 21, 2009

Chicken And Stuffing

Got this recipe from my cousin's MIL. She kind of does things her own way, so, some things don't have measurements. Just use your own judgement...I did. But when using the spices, remember that the stuffing will have seasoning in it as well...don't overseason the chicken broth.


4 to 6 boneless chicken half breasts (about 3 - 4 cups of cooked chicken)
1 Medium Onion, diced
Seasoning Salt, Pepper, Garlic Powder, Oregano and Celery Seed to taste
2 Cans of Chicken Broth (or 3 - 4 cups of water)
Approximately 14 oz. of Stuffing (Stove Top, Peppridge Farm, etc...This is another thing where you just add the stuffing to your tastes.)
2 Cans of Cream of Celery Soup (you can substitute any creamed soup you have on hand. I used one can of cream of celery, one can of cream of chicken)
2/3 Cup of Milk
1 and 1/3 cups of Mayonnaise (don't use Lite Mayo)
2 Cups of Cheese (Cheddar or Mozzarella work best)

Cook the chicken in the chicken broth, onion and seasonings.
After chicken is cooked and then cooled, cut it into cubes.
Toss the chicken and stuffing together in a lightly greased 2 quart casserole dish.
Mix in the soup, milk and mayo and fold thoroughly. The mixture will be very moist.
Bake uncovered at 350 degrees for 30 - 45 minutes.
Top with cheese the last 10 minutes.

**This freezes well too. Prepare the casserole without baking and then freeze it (Don't add the cheese though!). Do not thaw before baking. Once ready to eat, put tin foil covered, unbaked casserole in the oven for one hour. Uncover and cook for 30 more minutes. When fully cooked, add the cheese and cook for 10 more minutes.**

Not exactly the healthiest casserole, but we certainly don't plan on making it a weekly staple. It does taste really good though.