Tag Archives: tomatoes

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 Salad with White Wine Vinaigrette

Sometimes you just need a salad. After my birthday celebration this past weekend that lasted a day longer than we all anticipated, I need several salads. And several more after that. My problem is: I. just. don’t. like. salad. I do like salads at restaurants that have bad stuff, like crispy chicken, fatty dressing, tons of cheese and nary a vegetable anywhere. You know. The ones nutritionists and dietitians tell you in magazines that you should never order? Fortunately, the building where I work not only has a cafe with a large salad bar, but one floor up from that is another salad spot where you can have someone make one for you. Unfortunately, I hate those salads. I don’t know if it’s the dressing, the lack of options or what, but each time I get one of these salads, I’m miserable and disappointed. I have figured out though, I like salads I make myself, where I control the ingredients and only put in what I know I like. And I since I don’t really like bottled dressing, I like simple vinaigrettes where I can control the fat and the flavor. So after work last night, I stopped at the store and started filling my basket with both fruits and veggies that I knew would not only be tasty but would also take advantage of summer’s colorful (and local!) produce. Hence, the homemade Summer Salad with White Wine Vinaigrette.

A simple butter lettuce/red leaf lettuce combination is topped with Jersey plum tomatoes, baby carrots, avocado, red pepper, mango, and toasted almonds before being drizzled with a vinaigrette of white wine vinegar, extra virgin olive oil, salt and pepper. The almonds, carrots and red pepper give a yummy crunch while the avocado provides a creamy texture. And the mango…oh the mango. Some people don’t like fruit in their salads but I think nothing is better. The slightest bit of sweetness in the mango mixes so well with the other produce and gives this salad the perfect ending note. The vinaigrette is simple and light and especially good with a dash or two of garlic powder. Use any vinegar you like and as little or as much oil as you prefer. This salad didn’t leave me feeling unsatisfied or unhappy. It’s one salad I can definitely get behind!

Summer Salad with White Wine Vinaigrette (makes 2 servings)

  • 4 cups salad greens (your preferred choice)
  • 1 or 2 plum tomatoes, chopped
  • 1/4 cup baby carrots, chopped
  • 1/2 red pepper, chopped
  • 1 avocado, cut into bite size pieces
  • 1 mango, chopped
  • 2 tablespoons slivered almonds, toasted (or any preferred nut)
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • salt and pepper (to taste)
  • 1/4 teaspoon garlic powder (optional)

Combine extra virgin olive oil, white wine vinaigrette, salt, pepper, and garlic powder (if using) in a jar or bowl. Shake or whisk to combine. Divide lettuce between two plates, and top with even amounts of tomato, carrot, red pepper, avocado and mango. Top each plate with one tablespoon of toasted almonds. Drizzle each plate with dressing, using as little or as much as you like. Finish with additional salt and pepper, if desired.

Combine extra virgin olive oil, white wine vinaigrette, salt, pepper, and garlic powder (if using) in a jar or bowl. Shake or whisk to combine.

Divide lettuce between two plates, and top with even amounts of tomato, carrot, red pepper, avocado and mango.

Top each plate with one tablespoon of toasted almonds and drizzle each plate with dressing, using as little or as much as you like.

Finish with additional salt and pepper, if desired.

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