Zucchini Ribbons Romesco

Moms in bikinis. Discuss.

I've never given much thought to what moms wear to the pool during summertime until I became a mom myself. This is because 1. I generally do not have an opinion about what others choose to wear. {Or not wear. I'm talking to you, Speedo-clad 70-year-old on the beach. Rock on.} and 2. I have more important things to ponder.

But recently, I became friends with a group of women with children around Cole's age and we started having play dates at the pool. {Which, YAY, play dates within walking distance.} The first time I met up with them, I arrived to find that all of the "pool moms" had definitive "mom swimsuits" on, while I wore a two piece. Suddenly, my lack of attention to such details became an acute awareness of my own body and I sort of wanted to wrap myself in an oversized beach towel and hide behind a palm tree.

No one said anything to me, or even looked at me funny that I could tell. But it just got me to thinking: Once you're a mom, are you expected to make "the switch" to a one piece bathing suit? And, more importantly, did someone forget to send me the memo?

As a result, I polled a few non-moms {i.e. my husband and a close friend who doesn't have kids yet}, and both parties saw nothing wrong with my choice of swimwear. I was, however, left with enough doubt that I did a little window shopping in the one piece section at Target, only to leave empty handed. {There are some cute choices, just none that warranted spending the money on.}

I'm just gonna tell it like it is: I don't have superb body image. Like most women, I notice every wrinkle, dimple, droop, sag, stretch and bulge. But I also feel like pregnancy didn't "ruin" my body enough to have to cover it all up behind yards of stretchy fabric. The moms wearing the one pieces looked like beautiful, healthy women to me, and I wonder if their swimsuit choices were fueled by modesty, expectations or something else altogether. If I did dive into the world of one piece suits, it would be more because I want to feel "appropriate."

{As a side note, I have another group of girlfriends with small children -- and amazing bodies -- who shamelessly wear their trendy, two-piece and itty-bitty bikinis, so maybe that's why I had never given it a second thought.}

What do you think? {Please don't make me sorry I asked!}

I think we should think less about poolside fashion choices and more about food. Because that's a department where I feel totally comfortable.

I can't tell you what kind of swimwear is appropriate for the summer, but I can tell you that this zucchini dish is perfect for the occasion.

Summertime is a fantastic time to make the switch from pasta to "zoodles" {zucchini noodles}. In this dish, I skipped the spiralizer and turned to my trusty {and dangerous -- I almost lost a finger a few weeks ago} mandolin to make pappardelle-like strips that are hearty enough to fill in for a carby alternative without causing the bloat and belly. If you don't own a madolin, you can use a vegetable peeler to peel the long strips.

The Romesco sauce is so ridiculously easy that it will become a go-to to toss with pasta and veggies or drizzle over meat. The toasted nuts in the sauce give it a nice texture and the smoked paprika gives it a great, smoky flavor. I added some Kalamata olives to the dish for an extra pop of saltiness.

Just one bite and I think you'll agree that this is a fantastic dish for the summer, whether you're enjoying it while covered up or "al fresco." :)

Zucchini Ribbons Romesco
Sauce recipe adapted from Bon Apetit 
Makes 2 large servings, and about 2 cups of sauce

2 medium zucchinis {thinner ones, if possible}
About 1/3 cup jarred roasted red pepper
1 garlic clove
2 tablespoons roasted almonds
2 tablespoons roasted hazelnuts*
4 pearl tomatoes {or 2 medium Roma tomatoes}
2 tablespoons vinegar, preferably red or white wine {or fresh lemon juice}
1/2 teaspoon smoked paprika
Dash of cayenne pepper
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/4 cup chopped black or kalamata olives

1. Using a mandolin or a vegetable peeler, create long, thin strips with the zucchini. Set aside until ready to cook.

2. Meanwhile, in a blender or food processor, combine the roasted red pepper, garlic, almonds, hazelnuts, tomatoes, vinegar, smoked paprika, cayenne and salt by pulsing until chunky.

3. Open the feed spout and pour in the olive oil while pulsing, and blend until not quite smooth. {You want it to have some texture.}

4. In a large skillet over medium high heat, place zucchini strips and about 2 tablespoons of water. Cover with a lid {or an overturned plate large enough to place over the top} and allow the zucchini to steam for about 3-4 minutes. Uncover and allow most of the water to cook off.**

5. Pour in about half of the Romesco sauce, and gently shake the pan to toss with the zucchini. Cook for 2-3 minutes more just to warm the sauce through and allow the zucchini to become "floppy". Add olives and toss to combine. Serve immediately {with a sprinkle of cheese, if desired}.

*If you don't have hazelnuts, you can simply double the amount of almonds.
** Zucchini gives off a lot of water and can dilute sauces easily. I've found that by cooking off some of the liquid they give after steaming, the final product is less watery. Serving right away also helps.

Gluten Free Spinach and Chicken Sausage Mac & Cheese | Horizon Organic

Now that I have a kidlet of my own, I find myself wondering what his eating habits will be like when he's older. Will he give us a hard time with eating his veggies? Will he appreciate homemade birthday cakes? Will he be ok with the fact that the only "happy meals" we'll most likely give him are the ones where we're smiling at the dinner table?

I'm sure he'll have his moments. All kids do. Like when a toddler insists on ONLY drinking out of the princess cup, or when all you can get the child to eat is Mac & Cheese for like 3 months straight.

Knowing these moments are inevitable seems like half the battle so that you're not putting yourself down for an epic parental fail. But, there are ways to turn your "lose" into a "win-win-win" -- the perfect dinner trifecta. Good ingredients, kid-friendly taste and convenience for a mom and dad who might just be at the end of their rope!

In our house, gluten-free cooking is a must because of my husband's sensitivity to wheat. To be honest, it's become such second nature to cook "gluten-free" dinners that I don't even think to call them that anymore. It's just how we eat! {I still do a lot of conventional baking but the husband avoids those foods.} So, whether or not our son has the same food sensitivity, he'll grow up with a mostly gluten-free lifestyle. And I'm sure he'll have questions... or days when nothing but the comfort of Mac & Cheese will do.

Products like Horizon Organic Gluten-Free Macaroni & White Cheddar Cheese are a lifesaver to have in the pantry for those parenting moments that require calling in the reinforcements.

Just because it comes out of a box doesn't mean you can't add your own flair {and *shhh* nutritious twist!} for a quick, kid-approved dinner. Does your kiddo turn up his or her nose at anything but the classics? How about letting them innovate their own {parent approved} add-ins to get the ball rolling on broadening their picky palates?

I think getting kids to be hands on in the kitchen is a great, skill-building teaching tool that helps them take ownership of their own eating habits. Letting kids become kitchen helpers is a wonderful way to open up the dialogue about food and nutrition.  Kids are naturally curious, why not play up their inquisitive nature by inviting them to participate in their food lives?

- Explore different cultures and what they eat, then try out some of the flavors of their cuisine in your own cooking.
- Buy safe, tot-sized tools that kids can get their little hands on to help in the kitchen.
- Set up a station with different {parent-approved} ingredients and let kids choose some of the items to add to a meal.
- Make the process of buying food exciting by taking a stroll through the farmer's market or grocery store and letting your littles help you select good-looking fruits and veggies.
- Take a parent/child cooking class together or set up your own "class" at home with your kids and maybe even some of their friends.

There are tons of ways to pique kids interest in food... Starting with a dish like this one might just pave the path to a lifetime of educated eaters! Follow Horizon Organic on Twitter,  Pinterest or Facebook for more great mealtime solutions!

Gluten Free Spinach and Chicken Sausage Mac & Cheese

1 box Horizon Organic Gluten Free Macaroni & White Cheddar Cheese
2 organic chicken sausage links, removed from casings
2 big handfuls of fresh, organic spinach

1. Prepare Mac & Cheese as directed on box.
2. Meanwhile, heat a skillet over medium high heat and cook chicken sausage until browned.
3. When the Mac & cheese is done cooking, stir in cooked sausage and fresh spinach. Stir until spinach leaves are wilted.

Enjoy!

This is a sponsored conversation written by me on behalf of Horizon Organics. The opinions and text are all mine.

Roasted Red Pepper Dip | VSL #3 Probiotics

Disclosure: This is a product-provided, sponsored conversation that contains affiliate links. All opinions, text and experiences are my own. VSL#3 is a medical food and must be used under medical supervision.

Even though I talk about food incessantly around here, I rarely ever discuss how our bodies are affected by what we put in them. I mean, I assume you know that even though I share tons of treat recipes, I definitely fuel up with nutritious foods on the daily... mostly so I can justify those treats! So, today I'm taking a second to discuss just one tiny fraction of the wide world of healthy and nutrition: the benefits of probiotics.

Thanks to the fact that my husband is in a natural health field {chiropractic}, I learned about the perks of taking a good probiotic years ago. I kind of go around recommending them to people like they are magic pills; they're sort of awesome.

Probiotics are a mysterious thing to many, even though I think yogurt commercials and health-related media figures like Dr. Oz have done a good job of getting the buzzword out there for the masses. But even though you might have heard of probiotics, you might still have questions about how they're helpful.

So, what exactly are probiotics? Scientifically speaking, they are "a viable mono or mixed culture of bacteria which, when applied to animal or man, beneficially affects the host by improving the properties of the indigenous flora." (Havenaar and Huis in Veld, 1992.)

Um, say what?

Don't let all that fancy terminology confuse you. In short, probiotics are happy bacteria that help boost the natural, good bacteria that occur in your body. That can be confusing because we often think of bacteria as a bad thing. But not all bacteria need to be eliminated! It is because of bacteria that we are able to stay healthy and have a balanced ecosystem in our guts, as icky as that sounds.

Sometimes because of lifestyle, eating habits, illness and genetics, our body's ecosystems get thrown off kilter and we can overgrow certain types of bacteria that make us feel sick or cause unwanted symptoms. That's when supplements and friendly bacteria boosters can really come in handy!

Irritable Bowel Syndrome (IBS) is one of those troubling disorders that lots of folks struggle with. Basically, IBS is a condition of the large intestine that can cause all kinds of very pesky stomach discomfort. There are certain triggers that can cause IBS to flare up like eating certain foods, stress and hormonal changes. The good news is IBS can be managed by making good dietary choices and -- that's right -- taking our allies, probiotics!

Except, here's the thing: Not all probiotics are made equal. Just like other products out there on the market, some probiotics are better quality or more complete than others.


VSL #3 is a great example of a high-potency probiotic that's worth taking. It's so potent, in fact, that it's considered a "medical food" {10 times more potent than your average probiotic!} meaning that you'll have to pick them up in the pharmacy section of your local drug store. No prescription is required, but they do need to be maintained at cool temps to keep those "good bugs" alive and active, so your pharmacist will have them refrigerated.

Along with maintaining a healthy diet, VSL #3 can improve the symptoms {like gas and bloating} that come with IBS. You know what else makes for happy tummies? Delicious food.

It's pretty awesome that registered dieticians like Patty Catsos now have cookbooks, blogs and recipes galore that are IBS-friendly. Whether you're cooking for family members who struggle with these disorders or bringing a dish to a party, it's nice to have tasty options to please taste buds and keep bellies happy.

This Roasted Red Pepper Dip is a great option to share with family and friends, whether or not they have dietary struggles. The recipe is quick and easy to throw together and has a variety of uses! We liked it as a dip, but it also works as a salad dressing and even a quick pasta sauce to toss together for a quick, simple meal.



What are some of your favorite IBS-friendly recipes? You can find some more at VSL3.com: http://www.vsl3.com/discover/ibs-recipes.aspy

Check out VSL #3 on Facebook & make sure to enter their GastroNomical Giveaway!

Roasted Red Pepper Dip

Created by Patsy Catsos, RD for VSL#3®

1 cup roasted red peppers, jarred or home-roasted
1 tablespoon garlic-infused extra virgin olive oil
1 pound lactose-free cottage cheese
1 tablespoon fresh lemon juice
⅛ teaspoon white pepper
⅛ teaspoon Tabasco sauce (optional)

1. Place all ingredients in a food processor bowl or blender. Process or blend until smooth and creamy.

2. Serve chilled, with tortilla chips or fresh vegetables.

VSL#3® products must be refrigerated to maintain potency and is available at your local pharmacy. Look for VSL#3® in the probiotic aisle of your local drug store and bring the card to the pharmacist as it is kept behind the pharmacy counter in the refrigerator. ​

This is a product-provided, sponsored conversation that contains affiliate links. All opinions, text and experiences are my own. VSL#3 is a medical food and must be used under medical supervision.

Spinach & Artichoke Orzo

One of my sweet friends recently got engaged and asked me to be part of her bridal party. She did it in such a cute, Pinterest-y way that I just couldn't turn her down!

Plus, she's kind of a cool chick, too. ;)

The planning has already begun... engagement party, bridal shower, bachelorette... and, oh yeah, the wedding!

I had forgotten how much work it can take to get everything in order for a wedding. Steve and I got married over 4 years ago and I've since then suffered wedding amnesia. I think it was a defense mechanism from all the long-distance-planning, 180-person-guest-list, DIY-induced stress. {We were living in Texas at the time, but were getting married in Ft. Lauderdale.}

I'm really excited that the other girls in the bridal party are 1. Organized,  2. Nice, 3. Helpful, and 4. Are giving me complete control over the menu. Hehe.

We met up with the bride-to-be a few days ago to help her get her bearings and plan the food options for her upcoming engagement party. It can be really tough to feed people good things on a budget, so we started to brainstorm how we can get the most bang out of each buck without sacrificing quality and, of course, flavor.

Some of the things are going to be purchased pre-made so that it doesn't leave one individual running ragged the day of the party. I think that's just smart planning and is so worth putting a few extra dollars aside. But the girls and I volunteered to fill out the rest of the menu with our cooking services.

Since some of the menu items were already Italian foods, we decided to stick with the cuisine for ease of planning.

So... what's cheap, easy to make, delicious and simple enough to multiply for a crowd?

Pasta!

Specifically, orzo.

I started thinking of crowd pleasing party foods and immediately the idea of Spinach & Artichoke Dip popped into my head. Incidentally, the bride-to-be is not a fan of cold pasta salads; she'd rather pastas that are hot and rich... sort of like she prefers her men. Haha!

A simple garlic-infused Parmesan white sauce comes together in a snap, and one little box of orzo makes a GIANT bowl of pasta. Plenty for a crowd! The taste of this comforting dish reminded me of grown up Mac & Cheese. Mmm.

Just a taste for me, please. I've got a bridesmaid dress to squeeze into! ;)

Spinach & Artichoke Pasta

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
2 cups milk
2 cloves garlic, smashed {but not into tiny pieces so that they're retrievable}
1/2 cup grated Parmesan
1/2 cup quartered marinated artichoke hearts, chopped
4-5 cups {2 huge handfuls} fresh spinach
1 1/3 cups orzo pasta
Salt & pepper to taste

1. Cook orzo in salted water according to package directions. Leave slightly al dente.

2. Meanwhile, in a deep skillet over medium-high heat, melt butter and olive oil together. Add flour, whisking constantly. Whisk until flour is incorporated into butter and oil {try not to have any lumps}.

3. While whisking, pour in milk. Bring to a boil, then reduce to a simmer. Drop in smashed garlic cloves and allow to simmer lightly until sauce starts to thicken, about 4-5 minutes. Remove garlic cloves and discard.

4. Add in Parmesan and stir until smooth. Add artichoke hearts and fresh spinach, and fold in gently until spinach leaves are coated with sauce and begin to wilt. {Taste and season to desired saltiness. Remember, the salted pasta water will add some extra salt, too, so don't overdo it.}

5. Strain cooked orzo and put in a large serving bowl. Pour in a bit of sauce at a time until desired "sauciness" is reached. This made enough pasta to use all of the sauce when I made it.

6. Sprinkle with extra cheese if desired.

Serve hot. {Keep covered if not serving right away, sauce and starchy pasta tend to get very sticky together once cooled.}

Serves 6-8 depending on serving size. For a larger group, multiply recipe.

Pumpkin Lasagna Rolls with Dofino Gouda Cheese Sauce

Are you all Halloweened out yet?

Because I feel like Halloween has been going on for.ev.er. It could have something to do with the fact that I've been browsing some amazingly creative ghoulish goodies for weeks now. I have to admit that, despite my recent proclamation of my disinterest in the holiday, I've been inspired by all of the fabulousness out there on blogs, in magazines, on Facebook, and Pinterest...

{You even got me to make more than one Halloween inspired treat. You're good.}

So, ok... I guess I sort of enjoy the non-scary parts of Halloween. It can be kinda fun. And alarmingly sugar-filled.

My teeth hurt just thinking about it all. I see you dentists out there dancing a little jig in your offices...

While we're giving our molars time to recover from the assault, let's set aside the fun size chocolate bars & candy corn and eat some veggies.

And cheese.

I think I'd be perfectly content with trading my Halloween loot for cheese. I know that's a little abnormal, but I may just love cheese more than chocolate if you can believe it.

This little creation I thought up is a really fun use of all that pumpkin puree you've stashed in your pantry this fall. It might even be the perfect power-up meal for all the trick-or-treating that will be taking place tonight.

It's filling enough to keep you from snacking on candy between knocks at the door, warming enough to keep the autumn chill in the air at bay, easy enough to whip up while your little goblins run around the house on a sugar high, and whimsical enough to get a thumbs up from every family member.

Plus, it's swimming in Dofino Gouda cheese sauce. Let's be real, nobody is going to turn that down. Not even picky pirates & princesses.

Wishing you a safe & sweet Halloween!

Pumpkin Lasagna Rolls with Gouda Cheese Sauce

For Sauce:

2 tablespoons butter
1 teaspoon olive oil
3 heaping tablespoons flour
2 1/2 cups milk, preferably warm
4 oz. Dofino Gouda cheese, grated {Close to 1 1/2 cups}
salt to taste

For Rolls:

8 lasagna noodles
1 tablespoon butter
1/3 cup onion, chopped
1 teaspoon fresh thyme, finely chopped {or 1/2 teaspoon dried thyme}
1 cup ricotta cheese
1/3 cup pumpkin puree
1 egg
1/2 teaspoon salt
1/4- 1/2 cup extra cheese for sprinkling

Make Sauce:

1. In a medium pan over medium heat, melt butter and olive oil. Whisk in flour until there are minimal lumps and cook for 1-2 minutes, but do not brown.

2. Slowly add warm milk, whisking constantly. Bring to a bubble until slightly thickened, about 4-6 minutes.

3. Add grated Gouda cheese and whisk in until melted and smooth.

4. Season to taste with salt and set aside over low heat until ready to use.


Make Rolls:

1. Preheat the oven to 450 degrees. Prepare an 8x8 glass baking dish by spraying with non-stick cooking spray. Cover a large cookie sheet with foil and spray with non-stick cooking spray {this will help the noodles not to stick to the foil}. Set aside.

2. Bring a large pot of salted water to a boil, and cook lasagna noodles until al dente. {Remember, they will be baked also and you don't want them to get too mushy.}

3. Meanwhile, in a small saute pan, melt a tablespoon of butter and cook onion and thyme until softened and just beginning to turn golden.

4. Remove from heat and place sauteed onion in a medium bowl. Add ricotta, pumpkin puree, and egg, and salt, and mix together until well incorporated.

5. Ladle about half of the cheese sauce into prepared glass baking dish and spread out over the bottom.

6. When noodles are finished cooking, carefully remove from water and place each noodle on prepared baking sheet.

7. One at a time, scoop about 2 tablespoons {or more if you can fit it without overflow} of pumpkin/cheese mixture onto each noodle and spread evenly over length of noodle.

8. Roll each noodle up from the short end and place, seam side down, in baking dish with sauce. Repeat until all noodles are snugly in place.

9. Pour remaining cheese sauce over rolls. Sprinkle with extra grated cheese, and cover baking dish with foil.

10. Bake for about 20 minutes, until heated through and bubbly.

11. Remove from oven and uncover. Bake for another 5-8 minutes until the top begins to brown and the edges are bubbly and golden.

Disclosure: This is a post written for Dofino Brand cheese. Though I have been compensated for this post, I only feature brands I personally use, enjoy, and recommend. As always, the opinions here are all my own. :)

Butternut Squash Gnocchi with Bourbon Cream Sauce

When you've been in a relationship with the same person for a while, gift giving can get a little tricky. Mostly because you sort of run out of things that your significant other needs or wants {or, you know, you run out of space to put things!}, and also because if your finances are combined, you're basically buying them things with their own money.

After 8 years of being together, my husband and I have stopped giving "stuff" and tend to go for more "experiential" type gifts - a dinner somewhere we don't usually go, a trip to a place we've been wanting to check out, a date to a fun event, etc. Basically, something we can do and enjoy together, which is much more fun than "stuff" any day.

It just so happens that Steve and I have birthdays that are just days apart... and during the span of 8 days every September, we have a handful of other friends and family members who also celebrate their birthdays. It's a little crazy, to say the least, and my stomach hurts just thinking about all the birthday cake that is consumed during that period of time.

{Needless to say, I think we will be very aware of the month in which we attempt to start a family one day... no more September babies, please!}

When it comes to men, they say "The way to a man's heart is through his stomach." And I can't say I've ever seen an example that disproved that theory.

So, when my hubby turned 30 a few days ago, instead of running out to buy him new sports gear, clothes, exercise related items, things that will end up in the closet or garage, etc... I decided to go the gastronomical route instead.

We had a lovely evening in {his birthday fell on a Tuesday}, watched his favorite movie {Gladiator}, and enjoyed a special dinner made just for him. Oh, and the "beer cake" didn't hurt, either.

If you've ever attempted to make your own gnocchi, you know it's a labor of love. And gluten free gnocchi, I've found, is even trickier because the dough doesn't have the binding benefit of wheat flour's gluten to help it stick to itself. In short, it's a royal pain.

But for my sweet hubby's birthday? I'd stand in the kitchen for hours, hand shaping stubborn little pieces of dough that don't want to hold their shape. If that's not love, I don't know what is. ;)

This Gluten Free version of Butternut Squash Gnocchi with Bourbon Cream sauce is adapted from a recipe I found over on Foodista. It's not terribly difficult, exactly, but it is time consuming, so I recommend trying it out on a day that you don't have too many plans {especially if it's your first gnocchi attempt}, and not doing what I did. {i.e. Make them on a busy day, resulting in you running around looking like an episode of Chopped.}

I found that the gluten free flour made them a little gummier than I'd have liked, but the husband ate them happily, so I got over it. :)

You can definitely make these with regular flour and you'll probably have a better result.

So, yes, my husband was thrilled with his birthday gift. But you know what? In the end, every birthday we get to celebrate together is a gift in itself.

{Gluten Free} Butternut Squash Gnocchi with Bourbon Cream Sauce
adapted from Foodista

1 small butternut squash, about 1 lb., {roasted, boiled, or microwaved until tender} scooped from flesh

½ cup Parmesan cheese

a pinch of nutmeg

1 tsp. salt

1/2 teaspoon white pepper

2 eggs

2 cups flour {plus extra for assembly} - I used rice flour to make it GF, but you can use all purpose

3 tablespoons. butter

2 tablespoons. flour - gluten free or all purpose

2 shallots, finely diced

4 cloves garlic, grated

1 to 1/2 cups chicken stock

3 tablespoons bourbon

1/4 cup heavy cream

Salt and pepper

Parsley for garnish, optional

 

Prepare a sheet pan with parchment paper. Set aside.

 

Make Gnocchi:

 

Place cooked butternut squash pulp in a large food processor or blender. Process until mostly smooth. Add Parmesan, nutmeg, salt, pepper, and eggs and blend until fully combined and smooth.

 

Pour squash mixture into a large bowl and add the flour. Mix with a wooden spoon or silicone spatula until flour is incorporated and a wet dough forms. {If the dough is too soft to handle, add a little more flour, just be careful not to add too much or the gnocchi will not turn out light.}

 

Sprinkle a clean counter top or the surface of a large cutting board with flour. Scoop out about 1 cup of dough onto board. With floured hands, lightly roll the dough into a long rope shape. {This is the part where things can get messy if your dough is too wet, but have no fear, it will come together... just be gentle. If it doesn't, incorporate a little more flour a tablespoon at a time until it is able to be rolled.}

 

With your fingers or a knife cut about 1 inch segments from dough. Using the tines of a fork, roll each segment of dough to create the gnocchi's little ridges. Place each gnocchi on a sheet pan. Continue until desired amount of gnocchi is made.

 

For Sauce:

 

Melt butter in a large saucepan over medium heat. Add shallots and garlic, and saute until tender and fragrant. Sprinkle 2 tablespoons of flour over shallots and whisk until a paste forms. Slowly {and carefully... you may want to remove from flame just in case} whisk in bourbon. Add chicken stock, whisking constantly, making sure there are no lumps from the flour. Turn up the heat to medium-high and simmer until slightly thickened. {Like a thinned gravy. If it gets too thick, add a little more stock or water.} Turn heat down to medium-low and whisk in heavy cream. Simmer and keep warm.

 

Cooking Gnocchi:

 

Meanwhile, boil a large pot of salted water over high heat. Bring to a rolling boil, then decrease heat so water is not boiling so violently. Drop half of gnocchi into water carefully. Cook until they begin to float to the top, about 4-5 minutes. Scoop them out with a slotted spoon and place directly into pan with sauce, if desired, or plate them and spoon sauce on top. Repeat with remaining gnocchi.

 

Garnish with chopped parsley, if desired.

 

Serve hot.

 

Just My Luck

There must be something about St. Patrick's Day that invites disaster to my kitchen. Seriously.

Last year while doing some St. Patty's Day baking, a careless move caused me to drop about half of my cupcakes all over the floor. No good.



This year, I managed to nearly flood my kitchen, spilled an entire bag of candy melts everywhere {and some places, I'm sure, that I haven't even discovered yet}, and turned out a completely botched recipe {that I'm now trying to figure out what to do with so I don't have to throw it all away}. Sigh.

Isn't St. Patty's Day supposed to be "lucky"???

While I clean up the mess I made yesterday, I'll go ahead and leave you with a recipe I was able to handle without total catastrophe.

The only connection I can make to the Emerald Isle is the fact that it's got some green in it. I'll take what I can get.

As a side note, this recipe was the first time I've ever {knowingly} eaten broccoli rabe. I wasn't sure what to expect, but it turns out I liked it. I imagine that on it's own it's a bit on the bitter side because even with the sausage and cheese toning it down a bit, I could still taste that tinge of bitterness. {Though it could have been my bitterness from the day's events. Who knows.} All in all, though, I'll probably be using it again.

Hoping to post my St. Patty's contribution tomorrow... that is, if I can manage to avoid another fiasco!

Pasta with Sausage and Roasted Broccoli Rabe
Adapted from Real Simple

1 bunch broccoli rabe, rinsed and stems cut
1 pound sweet Italian sausage, casings removed {I always use chicken sausage, but you can use what you like}
2 cloves garlic, grated or minced
1/2 pound mini shells {I used gluten free brown rice pasta}, or your favorite pasta
1/3 cup grated Parmesan
1/4 cup sharp white cheddar {or your favorite melty white cheese}
2 tablespoons butter, cut up into pieces
Lemon {optional}
olive oil
salt

Preheat oven to 400 degrees. Line a medium  sheet pan with a piece of foil.  Bring 2 pots of water to a boil  on the stove over high heat. {One for pasta and one for broccoli rabe}.

When water boils, add broccoli rabe and boil for 1 minute. Drain in a colander, and when cooled slightly, shake out excess water. Place onto prepared sheet pan and drizzle with olive oil. Sprinkle lightly with salt. Put in preheated oven and allow to roast for 15-20 minutes, or until wilted and tender.

Meanwhile, add pasta to second pot of boiling water and cook according to package directions until al dente. 

While pasta cooks, add sausage to a large skillet over medium high heat, and break up until crumbly. {I like to use a potato masher for this job.} Cook until beginning to brown and no longer pink. Add garlic and allow to cook one minute. Remove from heat and set aside.

When pasta is ready, drain reserving about a half cup of the pasta water. Scoop pasta into the crumbled sausage mixture. Remove broccoli rabe from oven and add to pasta & sausage. Combine gently.

Add butter. Sprinkle cheeses over top. Mix together, adding a ladle full of pasta water at a time until desired consistency is reached and a "sauce" is created.

Squirt a few teaspoons of fresh lemon juice over pasta. Season with salt to taste if desired.

Clean, Green Cooking Machine

How was your weekend? Ours was actually one of the best we've had in a while. We had a really fun, casual date night on Friday at one of our fave local spots {I'm slightly obsessed with their grilled fish sandwiches}, spent the day in the gorgeous sunshine while Steve played in a volleyball tournament on Saturday, and had a lazy Sunday at home {with the brief exception of grocery shopping & making mojitos}.

The hubs in action.

Since I hung out by myself almost all day Saturday while Steve played ball, I got to catch up on some cooking magazines that I've had piling up and am reinvigorated with some new, healthy recipes {and of course, some sweet treats, too.} After last week's cooking slump, I'm more than ready to get back to whipping up some healthy dishes.

Now that March is officially here, I'm sure a whole lot of "green" recipes will be popping up around the internet & cooking blogs to coordinate with St. Patty's Day themes. {I plan on sharing a few myself!} A lot of them will include the addition of food coloring to achieve that verdent hue. But not this recipe...

No artificial colors here. Just pure, fresh avocado, arugula and basil to give this pasta dish that pretty Kermit color. ;)

This Linguine with Avocado & Arugula Pesto has quickly become one of our weekday favorites. It comes together in minutes, and packs a nutritious punch {we've even left out the cheese a few times to healthy it up even more, and didn't miss a thing}.  The no-cook sauce is so creamy and full of flavor that I bet you can get the pickiest of eaters to give it a try... especially if you tell them that the leprechauns lent a hand in making it green!

Linguine with Avocado & Arugula Pesto
via Food Network

1 pound linguine pasta {or your favorite. I used gluten free brown rice linguine}

2 medium avocados, halved, peeled, and seeded

3 cups baby arugula leaves

1 packed cup fresh basil leaves

3 tablespoons fresh lime juice {from 2 large limes}

2 cloves garlic, peeled and smashed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated parmesan

1/2 cup sliced almonds, toasted

Toast almonds - arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven for 6 to 8 minutes until lightly toasted -OR- toast in a skillet over medium high heat until fragrant and lightly browned. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and reserve about 1 cup of the pasta water.

Using a spoon, scoop out avocado flesh and place in the bowl of a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour pesto in a serving bowl. Add pasta and toss together. Add cheese {optional} and almonds and toss together until coated, adding the pasta water, as needed, to loosen the pesto.

An Almost Liquid Dinner

So, remember how I mentioned a few weeks ago that I thought we were moving? And then I thought we weren't? Well, soon after I found out we were. And then we did. So, here we are.

We spent the entire weekend packing and moving and unpacking and getting settled. We're still not completely finished, but I'm really looking forward to getting rid of all the boxes and feeling like we actually live here and not like we're making forts out of boxes like 5 year olds.

To top off the moving madness, this week has been a little {extra} crazy. My poor grandma has been in the hospital for the past few days {she's ok, thank goodness!}. The entire contents of my closet is still at our old apartment, so I've mostly been walking around in pajamas, possibly even to the store. {Not obvious looking pajamas... don't worry.} My phone has been acting all crazy and hung up on a prospective employer mid-conversation. Twice. And then on the representative from our cable company that it took me 10 minutes to get on the line in the first place. {I wish I was joking.} My Google reader is ridiculously backlogged with about 100 posts that I'm dying to read, but haven't had time to. {Ok, so this isn't a problem problem, but it makes me very crabby}.

Needless to say, the theme of this week has been WINE! : The Poor Woman's Alternative To Therapy.

But woman can't live by wine alone {I lie. Woman can, but husband definitely can't.}, so in the midst of my stress and pity partying I decided to whip up some homemade gluten-free gnocchi a few nights ago as our first "real" meal in our new place. Because, you know, making something ridiculously sticky and messy doesn't add to one's stress at all. ;)

The reason I even attempted these Mascarpone and Lemon Gnocchi was because I miraculously had the exact ingredients I needed for the recipe in our nearly barren fridge. {And because I happened to see them on an episode of Giada at Home - while starving - during the 2 minutes I sat down that day}. What are the odds? That was enough of a sign for me.

Thankfully, they weren't as time consuming as you'd think, and didn't turn out to be nearly as messy either {which is probably a good thing because I may have just lost my $*#@ cool if one more thing went awry this week}. And, once again, the hubs completely cleaned his plate. Glad I didn't serve a Pinot Grigio dinner after all. :)

Yes, I eat my dinner on a salad plate. I know that's weird, but that's how I roll. :)

You should definitely give these a try. Because if I could do it with completely frazzled nerves and the majority of our belongings in boxes scattered around me, then you certainly can, too!

Mascarpone and Lemon Gnocchi
adapted from Giada at Home

Gnocchi:

• 1 cup mascarpone, at room temperature (8 ounces)
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1/4 teaspoon ground nutmeg {I used just a tiny pinch}
• 2 large lemons, zested
• 1 cup grated Parmesan (4 ounces)
• 1/2 teaspoon kosher salt
• 3/4 cup all-purpose flour, plus extra for forming the gnocchi {I used Bob's Red Mill Gluten Free All Purpose Flour}

Sauce:

• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/2 cup chopped fresh basil

For the Gnocchi:

1. In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough.

2. Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes. {I found it easier to flour my hands and pinch off teaspoon fulls of dough, rolling them between my hands to get them lightly floured. Then, using the tines of a fork, I rolled each ball of dough to give them their ridged appearance.}


3. Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl.


For the Sauce:

1. In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend.


2. Add gnocchi to the pan and gently toss until coated. Serve with a BIG glass of wine! ;)

Eat Your Veggies

I think I may finally be caught up on sleep after my weekend-o-health-wreckage. Thank goodness, because yesterday made for a long, rough, grouchy Monday.

Today, I started Phase 2 of Wholesome Living week: Healthy eats. And I've gotta tell you, the dinner I made tonight was so yummy that the last thing I was thinking about was it's nutritional value. {I may or may not have licked the bowl it was so good.}

This recipe was adapted from one I found on a blog called Clean Green Simple {which I highly recommend checking out as a healthful & tasty recipe resource}. The blogger, Jessica, makes all vegan recipes, but from what I've seen they're all highly interchangeable with whatever you have onhand or whatever your particular dietary restriction may be. Jessica's version used kale for the pesto, but the bunch of kale in my fridge is currently spoken for in a recipe that I'll be posting later this week, so I used spinach instead.

Can you fit anymore healthy goodness into one dish? Possibly. I still have the rest of the week to experiment. ;) But in the meantime, I hope you'll dig into this one.

Basil, Walnut & Spinach Pesto Pasta
adapted from Clean Green Simple

You'll Need:

• 1 lb quinoa pasta (or any pasta, really)
• 4-7 cloves garlic, minced (I just grated it on my microplane)
• 2 cups fresh basil
• 2 cups fresh spinach
• 3/4 cups unsalted walnuts, lightly toasted
• 1 onion, minced
• 2 Tbsp olive oil
• 2/3 c. water (I found I needed just a splash more to get things moving in the blender)
• 1 tsp salt
• 1 bunch asparagus, stems removed, chopped into 1-2 inch pieces
• 1/2 pint cherry tomatoes, halved

1. Bring a large pot of water to a boil and cook pasta according to package directions until al dente. Set aside.

2. Meanwhile, heat about a tablespoon of olive oil in a large skillet over medium heat. Add onion and garlic. Cook, stirring frequently until onions are translucent and garlic is fragrant, 4-5 minutes. Remove from heat and add onion mixture to food processor or blender.

3. Return the pan to the stove over medium heat and add asparagus. Heat the asparagus for 4-6 minutes until tender crisp.

4. While asparagus cooks, add water, salt, spinach, basil, and toasted walnuts to blender or food processor and blend until smooth, drizzling a steady stream of olive oil while the blender runs. {I'm not entirely sure how much I added, probably about 1/4 cup, just enough to get everything moving smoothly in the blender.} Taste and season accordingly.

5. When asparagus is ready, combine all ingredients, including halved cherry tomatoes in pasta pot or large bowl and toss together gently.

I sprinkled a tiny bit of parmesan on the top, but truthfully, it didn't even need it. Enjoy your veggies!

Taste & Temperature

The husband & I are geared up for a fabulous weekend of art, entertainment, and marketing at Jupiter's ArtiGras festival, where we'll be manning a booth for New Path Chiropractic. And let me tell you, the weather could not be any more pleasant and perfect for an outdoor event!

Currently, I am blogging from my balcony where I am tanning my {nearly translucent with paleness} legs and enjoying the cool breeze. This weather is such a treat, even for Florida, where we rarely get the perfect mix of sunshine, low humidity, and a refreshing breeze. (I know, "waa, waa, waah" is all you hear if you are reading this from a frigid state.Well, my apologies, but we in tropical climates are entitled to have complaints, too.) :P