Monthly Archives: August 2012

Penne with Vodka Sauce & Vegetables

I’ve noticed a pattern in the food I’ve been eating lately – vegetarian and with zucchini. For someone who didn’t touch zucchini as a kid and grew up eating deer meat and rabbit, this is an interesting revelation. Trust me when I tell you, I prefer my diet much more now. Although I wish I didn’t eat so many carbs, I’m happy that I don’t eat nearly as much as I did when I was a vegetarian and ate pasta constantly. As in every single night. Because things have changed, I look forward to a hearty pasta dish, especially one made with vodka sauce. Penne with Vodka Sauce and Vegetables is a lightened up version of regular pasta in vodka sauce which is hearty enough that you won’t even notice the fact that there is no meat in sight.

Whole-wheat penne is mixed with zucchini, peas, onion and spinach and tossed in a tomato sauce made with vodka and half-and-half. The sauce is creamy and light, given subtle touch of heat from red pepper flake. Add Canadian bacon for an additional flavor boost as per the recipe if you prefer.  This recipe makes a ton, making it perfect for a family, guests or tons of leftovers.  This will be my lunch and dinner for days but that’s ok.  I’m used to eating a lot of pasta.

The ingredients:

Cook penne according to package directions, approximately 11 minutes. Add zucchini and peas during last 3 minutes and stir in spinach. Drain and place back into the pot.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 5 minutes, stirring occasionally; add vodka and cook 1 minute.

Stir in tomatoes, tomato sauce, salt and red pepper flake. Reduce heat to medium-low and simmer, uncovered, for 10 minutes.

Stir half-and-half and half of the parmesan cheese into the sauce.

Toss sauce with pasta and let stand for 10 minutes.

Spoon into serving bowl and top with remaining cheese.

Additions: None

Omissions:

  • Canadian bacon

Substitutions:

  • Whole-wheat penne

Overall Rating: Like It

Source: Family Circle Magazine

Grilled Zucchini Caprese Sandwiches

This summer – this year – is flying by and I can’t believe it’s August already.  August is usually when the humidity gets as angry as ever and I begin my death-to-summer bitchfest.  I pray for the day temperatures drop a bit and when I see the forecast get anywhere lower than 85º, I deliriously wonder if it’s cold enough for a lightweight cardigan.  I mean seriously, the heat and humidity make me crazy.  However, one summer perk I’m forever in love with is the colorful and vibrant produce.  Even though I can get zucchini and tomatoes any time of year, they just don’t taste as good as they do in the dead of summer.  So, in appreciation, I make a deal with our beloved summer and tell her that I’ll endure her for as long as I have to as long as she keeps giving us such lovely food.  Since I’m a caprese freak, these Grilled Zucchini Caprese Sandwiches are a perfect marriage between veggies and mozzarella and one of the best summer combinations I can ask for.

Grilled zucchini, juicy tomato slices, fresh mozzarella and basil are sandwiched between two pieces of bread and grilled lightly, until gooey and warm.  Tangy balsamic vinegar and aromatic minced garlic add punches of flavor which leaves this sandwich tasty as-is with no need for any other condiments.  The recipe calls for ciabatta bread but I used bagel thins because I had them on hand so use any bread you like.  I think I barely breathed as I devoured this sandwich and it took every ounce of restraint to not eat another one.  As much as I tire of the heat and humidity, I love nothing better than summer’s flavors dripping down my chin.

The ingredients:

Toss zucchini in a shallow dish with olive oil and garlic.  Arrange zucchini on a grill or grill pan and cook for 2 minutes on each side or until grill marks appear.

Cut each zucchini piece in half crosswise and return to shallow dish.  Drizzle zucchini with balsamic vinegar and sprinkle with salt and black pepper.

Brush bottom halves of bread with the remaining olive oil.  Top evenly with zucchini, basil, tomatoes, and mozzarella.  Place sandwiches on a grill or grill pan and heat until warmed through.

Additions:  None

Omissions:  None

Substititutions:

  • Whole-wheat bagel thin

Overall Rating:  Love It

Source:  Cooking Light Magazine

Summer Grilled Vegetable Pizza

I was hungry for pizza the other night but I’m not a big take-out pizza person.  I love take-out pizza, but I never order it unless I have someone else to eat it with me.  Otherwise, I’ll end up eating the whole greasy, cheesy, decadent pie and I don’t have enough willpower to not do that.  So, since I’m on a bit of a veggie kick this week, I decided to make one of the many pizza recipes that I’ve collected.  This Summer Grilled Vegetable Pizza is a perfectly light pizza that uses up the last of the zucchini and squash in my fridge.

Zucchini, summer squash and red pepper are grilled until soft and browned and placed over a store-bought pizza crust layered with marinara sauce.  Fresh mozzarella cheese and red pepper flake are a dotted over the veggies before the whole pie is baked on a pizza stone until golden brown (or slightly darker brown, in my case).  Don’t have a pizza stone?  Just use a pizza pan or cookie sheet.  The veggies are crisp-tender while the mozzarella cheese is salty and creamy and the red pepper flake adds a punch of heat here and there.  Use your favorite marinara, pasta sauce, pizza sauce, or fresh tomatoes as your base here.  Play with any veggies you like to get a lesser-fat pizza that won’t leave you feeling too guilty.  You won’t even miss the fact that it’s not take-out pizza.

The ingredients:

Arrange all the vegetables in a single layer on a large cutting board or baking sheet and brush both sides with olive oil.  Arrange vegetables on a grill rack preheated to medium-high heat and coated with cooking spray.  Grill for 3 minutes on each side or until crisp-tender and grill marks appear.  Remove from grill.  Coarsely chop bell pepper.

Sprinkle cornmeal over a pizza stone which has been preheated in a  500°F oven.  Carefully place dough on pizza stone and bake for 5 minutes. Remove the partially baked crust from oven.

Spread sauce over crust, leaving a 1/2-inch border.  Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper.

Top evenly with cheese.  Bake at 500°F for an additional 12 minutes or until the crust and cheese are browned.

Cut into 6 slices and top with fresh basil (if desired).

Additions:  None

Omissions:

  • Red onion

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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