Sunday, September 28, 2008

Beet Apple Cider

2 beet root, raw, peeled and sliced into thick slices
5 tart apples

Add all ingredients to a juicer, juice, and filter out foam from apples. Makes 2 large glasses. Drink immediately, or chill and serve over the next few days.

Sunday, September 21, 2008

Fresh Fettucini with Lemon Zest, Basil, and Feta

3 oz fresh fettucini
zest of 1/3 lemon
1.5 TB crumbled ff feta
10 small basil leaves, torn
1 ts fresh grated parmesan cheese
1 ts olive oil
1 ts pine nuts
salt, pepper

Cook (fresh) pasta for 2-3 min in hot salted water (dry pasta cook according to instructions). Meanwhile, toast pine nuts in a skillet. Set pine nuts aside. Drain pasta, and reserve some of the starchy pasta water in the pot. Add the olive oil, the lemon juice and zest, salt and pepper and toss. Add feta cheese, parmesan cheese, basil leaves and toss again. Serve with toasted pine nuts on top!

lunch entree or half of dinner entree (add shrimp or chicken)
150 kcal

Monday, September 1, 2008

Tomato Marinara with an English Twist

Today, I was trying out onion chutney. It is really sweet, and tastes like caramelized, sweet onions. A great twist on a marinara pasta sauce.

1 can chopped, stewed plain tomatoes
1 ts dried rosemary
1 ts fresh crushed pepper
1-2 garlic cloves, grated
1 ts creme fraiche
1 spring fresh rosemary, chopped
few fresh basil leaves, chopped
splash of balsamic vinegar
1 TB onion chutney (the English twist)

Heat the tomates in a pan. Add all the ingredients one after another, stir and heat for 5 min. Serve with fresh pasta.