Dayrecipe Food Community

This is totally subject to what you have in the fridge and pantry. Think of this as a guide and then see what you have that could be used. It always comes out delicious and can even be served hot or chilled to suite your mood and the season.

MAKES: 2 – 4 servings
INGREDIENTS:

• 4 ounces pasta (macaroni, penne or any shape you have)
• 5 ounces fresh spinach (frozen will work too)
• 3 ounces plain yogurt (optional)
• 2 garlic cloves, minced
• 1 small red onion, diced finely
• 2 tomatoes, chopped
• 12 green olives, halved if large (the kind with pimientos in them)
• 1/2 lemon, juice of
• 1 teaspoon dill, ( or Italian Herbs or any herbs that you want to use, more or less to taste)
• 1 tablespoons extra virgin olive oil or other flavorful oil
• salt and pepper

DIRECTIONS:

1. Cook pasta according to package instructions until al dente (firm to the bite).
2. In the last three to five minutes of cooking add spinach.
3. For the sauce combine yogurt (if using), oil (you may need more if not using the yogurt, garlic, herbs of choice and lemon juice in a bowl.
4. Season with salt and pepper to taste.
5. In a big bowl combine sauce, drained pasta and spinach, tomatoes, olives and onion.
6. Season again to taste.
7. Let cool and serve or eat warm. Enjoy!

TIP:

1. You may also add anything else you like in the way of veggies: sliced zucchini, matchstick carrots, green peas or beans for a suggestion.
2. I added some leftover pork roast but you could also use diced chicken or flaked tuna.

The White Knight was always the good guy and this pasta dish is certainly in the same category. It’s a hearty and filling meal while remaining virtuously healthy. No artery clogging sat fat and cholesterol from meat (although chicken is an option if it’s desired).

MAKES: 4-6 servings
INGREDIENTS:

• 1 lb whole grain spaghetti or fettuccine
• 2 tomatoes, diced and set aside
• 1 green pepper, seeded and diced
• 1 red pepper, seeded and diced
• 2 zucchini, diced
• 3 celery ribs, cut in 1/4 inch slices
• 2 carrots, cut in 1/4 inch slices
• 6 ounces sliced black olives, drained
• 1/4 cup olive oil
• 3 tablespoons Parmesan cheese
• 2 teaspoons minced garlic
• 1 teaspoon basil
• salt and pepper
• 1 1/2 cups cooked chicken, chopped (optional)

DIRECTIONS:

1. In a large pot, cook pasta covered in boiling water, for 8 minutes or until limp.
2. Set noodles aside in a colander to allow water to drain.
3. Lightly steam all of the vegetables just until they are starting to become tender.
4. Remove them from the heat and let them cool a bit, place all vegetables in a medium bowl and toss lightly.
5. In a separate small bowl, add the oil, cheese, garlic, basil, salt and pepper and mix well.
6. Add the oil mixture to the vegetables, stir in the saved tomato and toss gently until vegetables are well coated with the oil mixture.

TO SERVE:

1. Place pasta on each individual plate, and top with the vegetables.
2. Sprinkle the top with more cheese if wanted.
3. Serve either hot, or if you prefer a refreshing cool meal then let the vegetables and pasta cool completely.

I had a doubt or two about the mixing of cranberries and BBQ sauce in this creation but forged ahead and was blessed for doing so. I didn’t add the brown sugar or any Splenda, the apple supplied all the sweetening it needed (for me) but I know that many people will enjoy the extra sweetening so I’m including it. The flavor in this interesting and intricate, it’s tart-tangy and sweet all at once.

MAKES: 6 servings
INGREDIENTS:

• 1 1/2 lbs boneless pork loin
• 1 lg Red or Golden Delicious apples, peeled, cored and diced small
• 1/2 cup cranberries, fresh (you can use frozen)
• 1/4 – 1/2 cup barbecue sauce (to your taste preference)
• 2 tablespoons light brown sugar or Splenda Brown, firmly packed (optional)

DIRECTIONS:

1. Preheat the oven to 325 degrees.
2. Place the pork on a rack in a shallow roasting pan.
3. Roast until the pork is browned and the center reaches 165 degrees on a meat thermometer, about 1 hour and 20 minutes.
4. Meanwhile, in a medium saucepan, combine the apples, cranberries, barbecue sauce, sugar(if using) and 1/4 cup water; bring to a boil.
5. Reduce the heat and simmer, uncovered , stirring as needed, until the cranberries pop and the sauce is thickened, about 30-35 minutes.
6. Place the pork on a serving platter and slice.
7. Spoon the sauce over the pork slices.

This makes a really great breakfast muffin that offers much more than sweetness. With a glass of milk and a banana or apple you’ll have a full and healthy breakfast. They are also a great choice for the kids coming home from school or an afternoon pick-me-up for you. These muffins are simple to make (especially if you have pre grated cheese on hand). It took longer to heat the oven than it did to put the muffins together, honestly! I haven’t tried freezing any because I haven’t had them stick around long enough.

MAKES: 12 muffins
INGREDIENTS:

DIRECTIONS:

Great combo that makes a light yet hearty soup. The flavors are great together and there is no shortage of the mushrooms. I love non “cream of” soups and this once again confirms that you really don’t need all of that fat to have delicious and satisfying soup. I used the very small Yukon Gold potatoes and sliced them thick, there’s lots to sink your teeth into and it should please the whole family. It’s high in the health scale too, it’s vegetarian, low fat and high in fiber. What more could you ask for in something that tastes so good!

MAKES: 6 cups

INGREDIENTS

• 1 tablespoon butter
• 1 onion, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups mushrooms, sliced
• 1 potato, peeled and diced or use several small potatoes and slice them
• 1/4 cup all-purpose flour
• 4 cups vegetable stock
• 1/4 cup light sour cream (optional)
• 1 green onion, chopped (optional)

DIRECTIONS:

1. In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
2. Add mushrooms and potato, cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
3. Stir in flour; cook for 1 minute.
4. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
5. Top each serving with dollop of sour cream and sprinkle of green onion, if desired.