Another new recipe!

Whole Wheat Pasta with Veggies

This weekend I found a new meatless recipe in the newspaper that I tried. I didn't have all the ingredients on hand, so I improvised. The results turned out to be another new recipe and it was very good! My husband has to eat whole wheat pasta and I'm trying to learn to like it as well as the white pasta.

Here is the recipe I came up with, and at the end I'll tell you the changes I made.

Whole Wheat Pasta with Veggies

2 large tomatoes, cut into chunks
1 onion, 2 ribs celery, 1 green pepper, 4 cloves garlic minced.

Chop all the veggies into chunks. Saute in olive oil starting with the celery, then add the onion, then the green pepper. Keep them a little crunchy. Let cool.

In a large bowl, place the sautéed veggies, then add the tomato chunks. Add: ¼ cup EVOO, ¼ cup balsamic vinegar, 1 cup fresh mozzarella, cut into small cubes and fresh basil leaves (about 4) Toss all together, let flavors marry 15 to 30 minutes.

Cook whole wheat pasta in boiling salted water, (I add a few drops of olive oil to the water) When done, drain, then add to the veggie mixture and toss together. Serve either warm or cold. You may also add fresh shredded parmesan if desired.

Other optional additions could be: toasted pine nuts, sun-dried tomatoes, black olives, broccoli, zuchinni, squash, or eggplant. Next time I may add broccoli florets (sauteed) and sun-dried tomatoes. My husband loved it the way I made it. The balsamic vinegar just has a wonderful flavor!

I used the recipe below and made changes. I decided to slightly saute' the veggies instead of leaving them raw.

Below is the recipe from the newspaper. It is more like a pasta salad, the veggies are raw.

Mediterranean Whole Grain Rotini with No-Cook Tomato Sauce

3 ½ cups diced and seeded ripe tomatoes

1 bunch scallions, whites and pale greens only, thinly sliced.

2 Tbsp. capers, rinsed

2 Tbsp. chopped fresh basil

2 Tbsp. chopped fresh oregano

1 clove garlic, minced

¼ cup balsamic vinegar

¼ cup EEVO

¾ cup diced fresh mozzarella

Salt and ground pepper, to taste

12 ounces whole-grain rotini pasta

In a large bowl, combine the tomatoes, scallions, capers, basil, oregano and garlic. Toss well, then add the vinegar, oil and mozzarella.

Toss again to mix, Season with salt and pepper, then let sit for 30 minutes.

When ready to serve, cook pasta in boiling salted water. According to package directions. Drain the pasta and add to the veggie sauce. Toss well. Serve warm, or cold. Six servings, 370 calories (Note: EVOO is Extra Virgin Olive Oil.)

There you go, two recipes for the price of one! Let me know if you try them!

I took these pictures today, so this is really a leftover! Keep in mind this is whole wheat pasta (purchased at Target) and the balsamic vinegar is brown, so it has a brown toned appearance!

We enjoyed Southern Sweet Tea with it (sweetened with Nu-Stevia instead of sugar.)


Have a happy day!
God Bless.

Katherine

Go ahead, have a taste!

Summer Salads

I had planned to continue on with sharing salad recipes on Saturdays, but Felicia invited me to join her Christmas in July Saturday (next post below) so I'm sharing two of our favorite salads today.

Apple Broccoli Slaw

Tomato and Tuna Salad

First I'll share the broccoli slaw. I have about five broccoli salad recipes and this is one of our favorite. It is made with a bag of broccoli slaw. I forgot to take a picture of the bag, but you get it at the bagged lettuce, etc. counter. To this bag of broccoli slaw you add chopped apples, cranberries, etc. (Recipe below.)

Here are a few of the ingredients to add to the broccoli slaw.
We really like dried cranberries and the apples together.
I always keep toasted sunflower seed kernels and almonds to use in lots of recipes.
The tuna salad also has sunflower seeds in it. (Recipe at the bottom.)

Apple Broccoli Slaw

1 bag broccoli slaw

2 cups shredded, chopped red cabbage

1 Granny Smith green apple, peeled, cored, and chopped

1 finely chopped red onion, or Vidalia onion

¼ cup finely chopped green pepper

2 cups shredded and chopped red cabbage

1 cup dried cranberries

½ cup toasted sliced almonds (watch carefully when toasting seeds and almonds (only takes about 3 minutes, I set the timer!)

1/2 cup toasted sunflower seeds

1 or 2 packages Stevia powder (or Splenda)

About ½ cup balsamic vinegar

Mix all together and refrigerate. You may need to add more balsamic when serving. I just love the combination flavors of the broccoli, apple, nuts, seeds, and balsamic!

I don't "love" tuna salad, but my husband does so I add a lot to it to make it really good. I like to serve it with crackers instead of making a sandwich, to save on the calories of the bread. If I make a sandwich (to take in a bag lunch, I use pocket bread.

Crunchy Tuna Salad

2 cans tuna, drained

1 or 2 ribs celery, chopped

2 tablespoons Mayo

2 tablespoons Miracle whip

1/2 teaspoon Mustard

1 tablespoon Pickle relish

2 tablespoons Minced onion

1/4 cup Toasted sunflower seeds

1/4 cup Toasted slivered almonds (watch closely while toasting!)

Lettuce leaves

Mix mayo and Miracle Whip with mustard and

Pickle relish. Mix with tuna, celery, onion, relish, then add nuts and seeds.

Mix well and chill. (If needed add more ingredients to make it

more moist.

Another secret ingredient of my tuna salad

is to add a little 1000 Island dressing to it, about a tablespoon.

(I didn't have it this time.)

Sometimes I also chop up an apple and mix it into the tuna salad mixture, it's very good with the nuts.

This tuna salad is very quick and easy to put together quickly when expecting friends for lunch.



I posted the Broccoli Orange Salad shown below a few weeks ago. Click here for the recipe.


Let me know if you try these salads!
Have a happy day!
God Bless.

Katherine

Summer Salads Saturday

I'm joining in with Southern Whimsy's Summer Salad Saturdays today.

We eat a lot of salads during the hot summer days here in Florida. We also eat a lot of broccoli salads, I have about five different broccoli salads and they are all really good! I will start sharing different salads with you each Saturday this summer.

Today I'm sharing Orange Broccoli Salad.

Orange Broccoli Salad

1 large head broccoli, chopped

¼ cup chopped red onion

½ cup dried cranberries, or raisins

½ cup toasted almonds (sliced or slivered)

¼ cup sunflower seeds

1 small can mandarin orange slices (drained)

½ to 1 cup raspberry balsamic vinegar

2 packets of Stevia (or Splenda)

Mix all together and chill.

This broccoli salad has a sweet tanginess along with crunchiness. I love crunchy food!
When toasting the nuts and seeds, watch them carefully as they burn easily. I set the timer to remind me.

We really like balsamic vinegar, but it is so dark it doesn't make

a real pretty salad. I save out a few mandarin orange slices for garnish.

You can also add canola oil with the vinegar, but I leave it out.

I hope you try this broccoli salad, let me know if you like it!

Go here to Southern Whimsy for more delicious refreshing salads!

Have a happy day!
God Bless.

Katherine