The Healthy Italian Night

So..tonight Alan and I were going to head to Spazzo for dinner, but realized that Mexico is in 3 weeks! Alfredo sauce was a big "no way, jose!!" Here is what I made instead...

Button Mushroom and Asparagus Salad

5 or 6 super dooper large button mushrooms, sliced thin
4 spears of asparagus, cut into 1/2 inch pieces
1/4 cup of fresh chopped parsley (chopped very small)

Combine all ingredients. Add dressing (recipe below) and toss gently until all veggies are completely coated. Cover tightly with plastic wrap and store in fridge until ready to serve.

Dressing
1/4 cup good quality extra virgin olive oil
1/4 cup of freshly squeezed lemon juice (NO BOTTLED STUFF!!)
Dash of fresh ground pepper
Dash of fresh ground sea salt



Super Easy Linguine
1 pound linguine, cooked according to directions
6 big sprays of Pam olive oil spray
1 tsp of extra virgin olive oil
1 giant shallot, chopped fine
2 tbsp sweet onions, chopped fine
10 baby carrots, chopped into 1/2 inch pieces
1 tsp fresh chopped parsley (chopped very fine)
5 - 10 tbsp of tomato paste
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp freshly ground sea salt
1 tsp freshly ground pepper
1 1/2 cups frozen peas
1/2 cup frozen corn
1/4 cup of freshly grated Parmesan cheese
1/2 cup of freshly grated Romano cheese

Cook the linguine according to directions, reserving 2 cups of the pasta cooking water..it will look cloudy and icky, but that is exactly what you wanna see! Heat the Pam spray and olive oil in a large pan or Le Crueset on medium heat (for those using a cook top like I am, heat to 2.5 max). Add the shallots, carrots, garlic salt, salt and pepper. Saute until tender - approx 12 minutes. Add 5 tbsp of tomato paste along with 1 cup of the pasta water. Whisk to combine smoothly. Add oregano, thyme and fresh parsley. Let the ingredients cook for approximately 3 minutes, or until parsley is wilted. Stir in frozen peas and corn. Let cook for another 3 minutes, or until the peas don't have the funky frosty look. Fold in linguine, adding more tomato paste and pasta water to fully coat the pasta. Transfer to a serving dish. Combine the cheeses and lace the pasta with cheese.

Pop a bottle of phenomenal wine (tonight's choice was a Zerba Syrah)..place the pasta dish into the center of the table..right next to the bowl filled with yummy mushroom/asparagus goodness..the dive in!

Teriyaki Marinade

1 1/4 Cups of water
1/4 Cup of low sodium soy sauce
2 Tbsp of wheat flour
4 Tbsp of brown sugar
1-2 minced garlic cloves, depending on your garlic tolerance
Dash of ground ginger powder
Dash of garlic powder

Bring 1 cup of water, soy sauce, brown sugar, minced garlic, and both powders to a boil in a sauce pan, stirring with a whisk.

Whisk together the wheat flour and 1/4 cup of water until it is chunk-less. It's okay to use the same whisk that you used in sauce pan..I do :)

Add flour/water mixture to the sauce pan. Whisk until smooth. For a thicker sauce, add more flour, 1/2 Tbsp at a time. For a thinner sauce, add soy sauce and water (equal parts).

Tandoori Dry Rub

2 Tbsp Onion Powder
2 Tbsp Ground Ginger
2 Tbsp Ground Coriander
2 Tbsp Garlic Powder
1 1/4 Tbsp Ground Cayenne Pepper
1 1/4 Tbsp Ground Cumin
1 Tbsp Ground Turmeric
1 Tbsp Fresh Ground Black Pepper
1 Tbsp Kosher Salt


Combine all of the ingredients in an air tight Tupperware. Shake, shake, shake!

Suggestions
-Rub generously over butterflied chicken breast. Grill (do not pan fry or bake). The rub will keep the moisture in the chicken, so don't freak out when you cut it and see yummy juicyness! Serve over a freshly grilled whole wheat pita topped with fresh cucumbers and hummus or tzaziki sauce.
-Rub generously over pork chops. Place into a zip lock bag and lace with a bit of olive oil..just enough to moisten. Let marinate for a minimum of 2 hours. Place onto baking sheet and bake in a pre-heated oven at 325 degrees for 10 minutes. Turn. Bake again for another 10 minutes, or until fully cooked.

Baked Meatballs

2 Pounds of 90/10 ground beef (Alan likes to use 85/15, which works well too)
1/3 Cup of rough chopped fresh parsley from the herb garden..if you don't have an herb garden, I suggest you start one then revisit this :)
2 Tbsp of soy sauce
1/2 Tsp of garlic powder
1/4 Tsp fresh ground pepper
2 Tbsp minced sweet onion
1 Cup of bread crumbs
1/3 Cup of ketchup
1 Tsp crushed red peppers
2 egg whites (or egg beater equivalent)
Dash of salt

Preheat oven to 350 and spray a banking sheet with a thin layer of Olive Oil Pam. Throw all ingredients into a large mixing bowl and combine thoroughly by hand. Form into cocktail size balls and place onto your prepped baking sheet. Pop into oven for 40-45 minutes until the tops of your balls are nicely browned. Do not open oven to check..that's what that lil oven light is for!!

Suggestions
-Bake the balls for slightly less time, 30 minutes. Remove from oven and gently remove from baking sheet and place into simmering marinara sauce
-Bake the balls for slightly less time, 30 minutes. Remove from oven and gently remove from banking sheet. Place into a slow cooker on low and cover with bbq sauce. You can sub the bbq sauce for teriyaki sauce and add some fresh pineapple chunks too!

Homemade Fajita Seasoning

1 tbsp Chili Powder
2 tsp Cumin
1 tsp Fresh Ground Black Pepper
1 tsp Table Salt
1/2 tsp Paprika
1/2 tsp Oregano
1/4 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Crushed Red Peppers (ground into smaller bits) or Cayenne for those of you who are bold :)
A dash of dried parsley

Combine all with a whisk. Store up to a month in an air tight container.

Suggestions:
-Rub over thinly sliced chicken breast and slowly cook over low-medium heat in a stainless steel pan with a teensy bit of olive oil.
-Toss sliced bell peppers, sweet onions, and mushrooms into a tbsp or so of seasoning. Place into a slightly deep searing pan with a bit of olive oil. When veggies are slightly cooked, add a tbsp of water (have lid to pot ready in other hand) and cover with lid for approximately 2 minutes so that the veggies can continue to tenderize with the steam from the water.

"Pork Choppies"

This is one of Alan's masterpieces..
3 super good lookin pork choppies
1 cup of egg beaters
2 cups of garlic bread crumbs
2 cups of wheat flour
a smidgen of salt & pepper
Olive oil

Pre-heat oven to 325 degrees with a stainless steel 12 inch pan heating up inside. Place a nonstick pan on the (non coil) burner with a tad bit of olive oil on medium heat. Dig up 3 semi wide, semi deep dishes and place the egg beaters, bread crumbs and flour in each, separately. Dredge the pork chops in the flour then into the eggies..then let them frolic in the bread crumbs for a second. Place gently into the nonstick pan and let them tan for approximately 5 minutes per side. Remove stainless steel pan from the oven and spray with non stick cooking spray. Transfer choppies to the stainless steel pan and toss into oven for 11 minutes. Flip flop them. 11 minutes again. Pweese be sure that the internal temp is 160! Bon Apetit!

"How can you resist" honey mustard

1/2 cup of dijon mustard (365 from Whole Foods is the best!)
1/2 cup of honey (plain only, pweese)
2 tbsp of olive oil (the kind that you would dip your baguette in)
a few cranks of fresh ground pepper
a teensy bit of fresh ground salt

Mix all ingredients in a bowl with a whisk and whalla! :)


Suggestions:
-pour over 2-3 chicken breasts, halved, then grill on the barbie.
-store in an air tight container and drizzle over your fabulous salad
-place into a cutesy bowl and serve with a fresh veggie tray