Stuffed Tomatoes

Recipe from Williams Sonoma Pasta.

The first time I made this dinner was when I was in college.  When I was home for long breaks, I would take advantage of having my mom's kitchen to myself while my parents were hard at work.  I decided over my Christmas break that I wanted to have a new dish ready for when she walked in the door so she wouldn't have to worry about dinner that night.  I randomly selected this from one of her cookbooks for a few reasons: it was new and we never had this meal, it seemed easy enough to make, and there was almost no clean up.  I was nervous she wouldn't like it, but my to my surprise, her eyes lit up when she walked in the door.  The aroma coming from the kitchen was the most delightful smell after a long day of work.  It has since become one of our favorite meals to make.

This is a perfect recipe to serve with fresh pasta, however store bought will also do.  It makes for a fabulous dinner, but is just as delicious as a side dish - just leave out the pasta and serve the tomatoes on their own. 

6 vine ripe tomatoes

1/2 cup Parmigiano-Reggiano

1/2 cup bread crumbs

2 TBS oregano

salt

pepper

3 TBS Extra Virgin Olive Oil

1 pound thick cut pasta, such as pappardelle or fettuccine

1. Preheat the oven to 350 degrees and line a baking sheet with foil.
2. Rinse the tomatoes and slice in half so that you have a top and bottom.  Scoop out the seeds and arrange on the baking sheet cut side up.
3. In a small bowl, combine the cheese, bread crumbs, oregano, salt, pepper, and olive oil.  Spoon the bread crumb mixture in the tomato halves.
4. Bake the tomatoes for 40 minutes.
5. Meanwhile, prepare the pasta according to the cooking instructions.
6. Toss the cooked pasta with salt, pepper, and a drizzle of Extra Virgin Olive Oil.  Arrange the tomatoes over the top of the pasta.  Serve with freshly grated Parmigiano-Reggiano.

Strawberry Orange Muffins

Recipe adapted from The Best of Cooking Light.
I made these for my parents as a late lunch when they were coming in from out of town to visit.  It was meant to fill their hungry bellies after a long ride and to hold them over until dinner.  I baked them expecting to have about a half dozen left over.  Little did I know, my dad would love them so much that he would end up eating about a half dozen on his own!  It's okay though, that's why I made them and I was happy to see him enjoy them.  These muffins are great for a light breakfast, brunch, late lunch, or as a quick snack.  I love to serve them along with a strawberry orange fruit salad - the colors look so beautiful and cheery on your plate.

1 1/2 cups strawberries, halved (approximately 8 large strawberries)

3 TBS unsalted butter, melted

1 TBS grated orange rind, approximately 1 navel orange

2 large eggs

1 cup all-purpose flour

1/2 cup whole wheat flour

1 cup sugar

1/4 cup flaxseed meal

1 tsp baking powder

1/2 tsp salt

1. Preheat oven to 400 degrees and spray a muffin pan with cooking spray.
2. Put strawberries, melted butter, orange rind, and eggs in a food processor and pulse to blend, but not puree, ingredients.  The strawberries should still be in chunks.
3. In a large bowl, combine the flours, sugar, flaxseed meal, baking powder, and salt.  Add the strawberry mixture from the food processor and whisk together.
4. Divide the batter among 12 muffin cups and bake for 20 minutes, until a cake tester comes out clean.  Remove immediately from the pan and allow to cool.

Savory Peach Chicken

Recipe adapted from So Simple by Ellie Krieger

I love fruit paired with a protein and this recipe nails it.  I spent a day with my mother-in-law learning how to can peaches this past summer.  Once I had taken them home, I counted and rationed out my jars so I could be sure they would last us the winter.  This dish was worth cracking open one of my precious peach jars to cook with.  The recipe suggests using frozen fruit if fresh is unavailable, however I must warn you that the results will lack in flavor.  The canned peaches were already soft and sweet and ready to eat and were the perfect substitute for fresh.

1/4 cup orange juice

2 TBS brown sugar

2 TBS soy sauce

2 TBS rice vinegar

2 TBS canola oil

4 boneless skinless chicken breasts (about 1 1/4 pounds total)

salt

pepper

1 tsp peeled and grated fresh ginger

2 cloves garlic, minced

1/2 cup chicken broth

 4 large firm, ripe peaches, sliced to a 1/2 inch thickness (or 4-5 canned peaches, approximately 8-10 halves)

1. In a small bowl, mix together the orange juice, brown sugar, soy sauce, and rice vinegar to dissolve the sugar.
2. Heat 1 TBS of the oil in a large skillet on medium-high heat.  Season both sides of the chicken with salt and pepper and place in the heated skillet until brown on both sides, about 2-4 minutes per side.  Transfer the chicken to a plate.
3. Add 1 TBS of oil to the skillet and cook the ginger and garlic, consistently stirring until slightly brown, about 30 seconds.  Add the chicken broth, soy sauce mixture, and peaches.  Turn the heat to high and cook uncovered until the sauce is slightly thickened and the peaches have softened (if using fresh peaches), stirring occasionally, about 6 minutes.
4. Nestle the chicken in the pan, turn the heat down to medium-low, and cover.  Cook until the chicken is cooked through, about 8 to 10 minutes.
5. Serve over brown rice.

Grilled Veggies

My mother-in-law makes grilled veggies when the weather warms up.  It's usually a mix of whatever's in her garden, but the result is always the same - a smokey, delightful side dish.  I've watched her make them countless times, hoping to catch on to her secrets.  Because she throws them together as quick as the summer lightning, I never seem to be able to get it all down.  Her grilled veggies have inspired me to come up with my own version.  The zucchini in this is bursting with flavor, but does have some kick to it from the red pepper flakes.  This recipe serves two as a side.

2 zucchinis

1 medium yellow onion

4-5 garlic cloves, coarsely chopped

Extra Virgin Olive Oil

salt

pepper

red pepper flakes

1. Wash the zucchini and cut the ends off.  Slice the zucchinis to about a 1/2 inch thickness and put them in a large bowl.
2. Slice the onion to make rings, about a 1 inch thickness, separate the rings, and add to the zucchini.  Add the chopped garlic.
3. Season generously with salt and pepper and about 3 shakes of red pepper flakes.  Drizzle with olive oil to coat the vegetables and toss together.
4. Spread the vegetables in an even layer in a grill basket or on foil.  Grill for about 40 minutes, until the veggies are tender and browned in spots.
5. *Hint:  I used the oil, seasonings, and a few bits of garlic left in the bowl from the veggies to toss my chicken breasts in before grilling them with barbecue sauce.

Roasted Peppers

My family eats and serves roasted peppers at any and every occasion.  My mom makes delicious roasted peppers and has them on hand in the fridge throughout the summer.  I have fond memories of sitting at the kitchen table watching her prepare them with ease.  Mema always had them as part of her impressive antipasto platter along side various cuts of meats, cheeses, olives, and tomato petals.

I like to make them because they are so versatile and can be added to all sorts of meals.  Our favorite way to eat them is on slices of Italian bread with a sprinkle of freshly grated Parmigiano-Reggiano.  We also throw them in salads, put them on sandwiches and paninis, and toss them in pasta dishes.  Even though you can now buy them at the grocery store, they're worth the extra time and taste best homemade.  Not to mention, your home will smell heavenly while they're cooking.

4 large red peppers

Extra Virgin Olive Oil

4 garlic cloves, finely chopped or pushed through a garlic press (optional)

5-10 fresh basil leaves, chopped

salt

pepper

1. Preheat the oven using the broiler.  Position the top rack in your oven to a setting close to the broiler.  Cover a cookie sheet with foil.
2. Rinse and dry the peppers.  Arrange on the cookie sheet and place in the oven.  Keep a close eye on them.  Once the peppers are thoroughly blistered and burned in spots, turn them over, about 5 to 7 minutes per side.  Continue until all sides are blistered and burned.
3. Place the peppers in a large bowl and immediately cover tightly with Saran Wrap to seal.  It will create a lot of steam, but this will loosen the skins so they fall right off.  Allow the peppers to cool.
4. Once the peppers are cooled, remove and discard the skins, stem, and seeds, reserving some of the juice that comes out while cleaning the pepper.
5. Slice the peppers and place in a separate clean bowl along with the reserved juice.  Drizzle enough Extra Virgin Olive Oil over the peppers so that it covers them.  Add the garlic and basil, season with salt and pepper, and mix.  The peppers will keep in the refrigerator for up to 1 week.
6. If you're not going to serve the peppers the day they're made, you can leave the garlic out and add it when you're ready to eat it.  They are also tasty without the garlic if you'd rather omit it.

Apple Cinnamon Breakfast Burrito

My mom and I used to make these back when I was in high school.  I was home sick for a few months and my English teacher would come over after school to tutor me.  Mom always made this easy treat for him as a snack and he thought she was the best cook in the world because of them.  He liked these apple burritos so much that he continued to talk about it in class when I returned and then again a few years later when my younger brother had him.  I was completely embarrassed then, but secretly was so proud of my mom.

I'll make these for breakfast or even lunch.  When preparing it for lunch for the week, I'll cook up a few extra apples, then portion them out for a few meals and store the spiced apples in air tight containers.  When I'm ready to take it along with me, I'll throw some yogurt and chopped nuts in the container.  Keep the tortilla separated and assemble when you're ready to eat it, otherwise you'll end up with a soggy mess. 

1 large tortilla (whole wheat or white)

1 Granny Smith apple

1 1/2 tsp. salted butter

1/4 tsp. cinnamon

1/2 tsp. granulated sugar

1 handful of chopped walnuts, pecans, or almonds

yogurt, plain or French vanilla

1. Peel, core, and thinly slice your apple to about 1/4 inch thickness.
2. In a saute pan over medium heat, melt the butter.  Add the apples, cinnamon, and sugar and cook, approximately 3-4 minutes, until the apples are semi-soft.
3. Arrange the apples in the center of your tortilla.  Add a dollop of yogurt.  Fold up the bottom of your tortilla, then the sides.

Banana Almond Smoothie

Recipe adapted from Fit for Life by Harvey and Marilyn Diamond

This is my favorite type of smoothie and I make it a few times a week from Spring to Fall.  To change it up, I'll add a handful of frozen strawberries to make a Strawberry-Banana Almond Smoothie.  It's not overly fruity tasting like some smoothies, but has a mild flavor that makes for a perfect breakfast, lunch, snack, or any time in between.

almond milk (see previous post for recipe)

2 frozen bananas

nutmeg

1. Make almond milk according to the recipe.
2. Add bananas and blend until all the fruit is pureed and well mixed.
3. Sprinkle a little nutmeg on top.

Almond Milk

Recipe adapted from Fit for Life by Harvey and Marilyn Diamond

This frothy lactose-free milk is pleasant on its own or over cereal, however I love to use it for Banana Almond Smoothies.  Because I make this milk for smoothies so often, I typically blanch a large amount of almonds and remove the skins, then store in an air-tight container in the refrigerator for about one week.  The almond milk tastes best when eaten right after you make it, otherwise the almonds begin to settle to the bottom. 

1/4 cup almonds, blanched

1 cup cold water

1 TBS honey or pure maple syrup

1. To blanch the almonds, bring a small pot of water to a boil.  Add the almonds and boil for about 10 seconds, until the almonds float to the top.  Drain the almonds and rinse under cold water, then pop the skins off.
2. Add the almonds, water, and honey or syrup to a blender.  Blend for about 1 minute, until the almonds are pureed and mixed, and the milk is frothy.

Mom's Pasta Broccolini with Shrimp

Pasta Broccolini with Shrimp was on my Mom's constant dinner rotation when I was a kid.  She usually made it on Friday nights as a dinner-date for her and my Dad.  I remember she would set the table with a beautiful table cloth, would light some candles, and had everything all ready to go for him when he walked in the door.  I now look forward to this meal and often try to replicate it myself.  It can be made with or without shrimp.

1 pound spaghetti, linguini, or fettuccini (whole wheat or regular)

1 pound shrimp, peeled and deveined

1 head of broccolini

Extra Virgin olive oil

4-6 garlic cloves, finely chopped

1/2 cup dry white wine

1 lemon
red pepper flakes (optional)

salt

freshly ground black pepper

freshly grated Parmigiano-Reggiano cheese

1. Bring a large pot of salted water to a boil.
2. Trim the ends off the broccolini, leaving the head in tact.  Drop the broccolini in the boiling salted water for 3-4 minutes, until bright green and tender crisp.  Remove from the boiling water, then briefly run under cold water, cut into small stalks, and set aside.  Save the boiling water to later cook your pasta in.
3. Using a large skillet, pour enough Extra Virgin Olive Oil to coat the bottom of the pan.  Turn up to medium-high heat.  Once the oil is hot, add 2-3 garlic cloves and 1 shake of red pepper flakes (if using), then add the broccolini.  Saute for 1-2 minutes, just until the broccolini is coated with the oil and garlic.  Add a scant 1/4 cup of the white wine.  Pour the broccolini and sauce into your serving bowl.
4. Cook your pasta in the boiling water from your broccolini.  Be sure to under cook it by 1-2 minutes according to the package's directions.  (For example, if the package says to cook the pasta for 10 minutes, you'll want to cook it for 8-9 minutes.  It will be under cooked but you'll finish cooking it at the end along with the broccolini, shrimp, and sauce.)
5. Add more oil to cover the bottom of the pan, the remaining 2-3 cloves of garlic, and 1 shake of red pepper flakes (if using).  Add shrimp and saute, 2-3 minutes per side, until it turns pink and is cooked through.  Pour another scant 1/4 cup of white wine and the juice of 1/2 of the lemon into the pan.  
6. Return the broccolini mixture into the pan, then add your pasta for the remaining cooking time.  Toss together with fresh black pepper.  Transfer to your serving bowl and finish with the juice of the remaining 1/2 lemon and a drizzle of Extra Virgin Olive Oil.  Serve hot with freshly grated Parmigiano-Reggiano cheese.

Saturday Morning Pancakes

Recipe adapted from Gina Neely in the Food Network Magazine.

My Mema began the tradition of making pancakes on Saturday mornings when my mom was a little girl.  My mom did that with me and  I now continue that with my husband.  We were on the hunt for the perfect pancake recipe to celebrate and kick off what we call "The Most Wonderful Day of the Week."  I found this recipe in the Food Network Magazine and we instantly fell in love.  These pancakes are dense and filling, but oh so tasty.  Like any pancake recipe, you can use whatever fruit you'd like.  We've done strawberries and/or blueberries with this.

2 cups all-purpose flour

3 TBS granulated sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

2 cups plain low-fat yogurt (or buttermilk)

2 large eggs

4 Tbs unsalted butter, melted and slightly cooled

Fruit (sliced strawberries, blueberries, bananas, shredded apples, etc.)

1. Measure the flour, sugar, salt, baking powder, and baking soda in a small bowl.
2. Mix together the yogurt, eggs, and melted butter.
3. Combine and add fruit of your choosing.
4. Butter a griddle and cook.

Pop-Pop's Banana Walnut Bread

Recipe adapted from The Best of Cooking Light.

I started adding walnuts to this recipe special for my Pop-Pop.  He absolutely loves them.  He orders it on his pancakes, puts it in his cereal, and now requests it in his banana bread.  I like to bake this for him every once in a while just to hear the happiness in his voice when he calls to tell me he's eating and enjoying it.  Once I started adding nuts to his bread, I couldn't stop adding it mine!  It has lovingly been renamed "Pop-Pop's Banana Walnut Bread."  I hope you like it as much as he does.

2 mashed ripe bananas

2/3 cup sugar

1/4 cup vegetable oil

1 large egg white

1 large egg

1 3/4 cup whole wheat flour (all-purpose flour works, too)

1/3 cup flaxseed meal

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup walnuts, chopped (optional)

cooking spray

1. Preheat oven to 350 degrees and spray an 8x4 inch loaf pan with cooking spray.
2. In a large bowl, combine the bananas, sugar, vegetable oil, egg white, and egg with a mixer on low speed.
3. Add the flour, flaxseed meal, baking soda, and salt.  Mix on low speed, then add the walnuts.
4. Pour the batter into a loaf pan.
5. Bake for 40 minutes.  Use a cake tester to see if it comes out clean.
6. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool completely.

Homemade Granola

My mom used to make homemade granola for my brother and me and would pack it for my snack at school.  As you can imagine, I couldn't focus on my teacher but would rather think about what was waiting for me in my lunch box.  I've been craving that crunchy, sweet treat recently, and as though my mother-in-law could read my mind, she showed up one day with a bag of her own granola!  As I munched on it, memories came flooding back.  Now that I'm all grown up, I eat it sprinkled over a fresh fruit parfait.  My husband enjoys it mixed in with his cereal.  Pop-Pop eats it over berries.  My mother-in-law mixes it with yogurt.  This can be eaten as breakfast, lunch, or even as a snack - any way you choose it's sure to fill your belly and satisfy your taste buds.  How do you eat your granola?  Leave a comment!

8 cups oats

1 cup coconut

1 cup wheat germ

1/2 cup sliced almonds

1/2 cup sunflower or pumpkin seeds

1/2 cup flaxseed meal

1/2 cup brown sugar

1 tsp. salt

1/4 tsp. cinnamon

3/4 cup canola oil

1/3 cup water

1/2 cup honey or pure maple syrup

1 1/2 Tbs. vanilla

Dried fruit (craisins, raisins, dried cherries, dried blueberries, etc.)

1. Combine oats, coconut, wheat germ, almonds, sunflower or pumpkin seeds, flaxseed meal, brown sugar, salt, and cinnamon in a very large bowl.
2. Add canola oil, water, honey or maple syrup, and vanilla.  Toss to coat evenly.
3. Spread across two large baking sheets with higher sides.
4. Bake for 1 1/2 hours, turning every 15 minutes.
5. Allow to cool.  Add dried fruit according to how much (and what kind) you like.

Roasted Asparagus

Roasted asparagus is a healthy and tasty side to any dinner.  I love the lemon flavor in the asparagus along with fish.  When the weather is too hot to turn on the oven, this recipe can be thrown on the grill.  You can use foil or a grill basket - either way works perfectly.  It's tender, yet still has some crunch, and is loaded with flavor.

1 bunch asparagus

1 Tbs. Extra Virgin Olive Oil

1/2 lemon, juiced

salt

pepper

1. Preheat oven to 350 degrees and line a baking sheet with foil.
2. Trim and rinse the asparagus, then pat it dry.
3. Place asparagus on baking sheet.  Lightly drizzle with approximately 1 tablespoon olive oil, squeeze lemon juice over asparagus, and season with salt and pepper.
4. Using your hands (or kitchen tongs), gently toss asparagus to coat.  Spread asparagus in an even layer.
5. Bake for 10 minutes.

Healthy Eating

I pay close attention to the food I buy and prepare.  I watch the ingredients and like to make as much from scratch as I can.  This helps me monitor what I'm eating and allows for substitutions of various ingredients to cut calories if possible and boost the health factor.  However, you will notice on this blog that I don't always cut everything that is considered "unhealthy."  When making special treats, I still use butter and real sugar if a recipe calls for it.

Some substitutions I use are:

• Plain yogurt in place of buttermilk or sour cream.  (I personally like the Stonyfield Organic yogurt.)  Any time a recipe calls for buttermilk or sour cream, I replace it with plain yogurt.  When substituting yogurt for buttermilk, try to get some of the whey (the liquid that collects on the top of your yogurt) mixed in with the yogurt.  This will give it more of a buttermilk consistency.  I also use regular or Greek yogurt in place of sour cream on things like baked potatoes or Mexican dishes.  It's just as tasty, but so much healthier!
• Sugar with a little water in place of corn syrup.  I've heard both sides of the debate on corn syrup.  Some say to stay away, others (like the makers of corn syrup) say it's fine in moderation.  I'd rather not take the chance.  When a recipe calls for corn syrup, I always use the same amount of sugar and add a little water.  For example, a recipe may call for 1 tablespoon of corn syrup.  Instead, I will measure 1 tablespoon of sugar.  In the same measuring spoon, I will add a drop or two of water.  The sugar absorbs the water and turns somewhat syrupy.
• Whole wheat flour in place of all-purpose flour.  I don't do this with everything I bake.  Of course some things, like cakes and cookies, just taste better with all-purpose flour!  Instead, I try to use whole wheat flour when baking muffins and breads.
• Fruit in place of no fruit.  This title may sound odd, but I like to sneak in fruits or veggies whenever possible.  The fruit in my one muffin may not be enough to meet the recommended 5 daily servings of fruits and veggies,  but I like adding any extra fiber, vitamins, and nutrients whenever possible.  A little here and a little there adds up by the end of the day.  If I find a muffin or baked french toast recipe, for example, I typically add in an apple, a peach, some blueberries, etc. for that extra punch of healthy goodness!  Give it a try sometime, you might even like the recipe better with the added flavor from the fruit!
• Butter in place of margarine or butter substitutes.  I'm sure in my grandparents' day, this would have seemed like a ridiculous thing to post.  Those good old fashion recipes all called for butter.  Of course, this was before the days of low-cal and heart healthy.  Don't get me wrong, I'm all for low-cal and heart healthy whenever possible, but I can't help but notice the long list of ingredients in any type of butter substitute, many of which contain trans-fats.  When compared to the ingredient list on butter (sweet cream or sweet cream and salt), I think I'll just stick with the more natural, less processed butter.  Not to mention, it tastes better, too.
• Whole wheat bread crumbs in place of store bought bread crumbs.  This is used in some, but not all, recipes that call for bread crumbs.  Most store bought bread crumbs contain hydrogenated oils and preservatives - two things I'd rather stay away from whenever possible.  When making dishes such as baked chicken cutlets, I'll throw some slices of whole wheat bread in the food processor until they turn to crumbs.  Not only is this a healthier alternative, but it's a great way to use up the heals of your bread that would otherwise get tossed.

Biscuits with Strawberries

I love eating warm, homemade biscuits with a little melted butter and sliced strawberries drizzled with maple syrup.  This is a simple but delectable breakfast to enjoy on your own or to serve and impress guests.  You can whip it up in a snap, leaving you time with your company and the morning to relax.

1 pound fresh strawberries, sliced

1/4 cup pure maple syrup

zest of half a lemon (optional)

1. Make Basic Biscuits according to recipe.
2. In a small serving bowl, mix together the strawberries, maple syrup, and lemon zest.
3. Serve biscuits warm with butter.  Spoon generous amounts of strawberries over the biscuits along with the juices.

Basic Biscuits

Recipe from Have Your Cake and Eat It, Too by Susan G. Purdy

Every year for Thanksgiving we spend hours preparing our dinner from scratch.  We look forward to the turkey, gravy, mashed potatoes, stuffing, cranberry sauce, yams...I think you get the picture.  Of all these delicious treats that can be savored only once a year, my cousins, Lindsay, A.J, and Tyler, all choose to make a meal out of the biscuits.  To be honest, they are the one item on the table that's both thrown together at the last minute and thrown around the table (literally).  They are simple and easy to make, yet turn out to be delicious and fluffy every time.

2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

pinch of sugar

1/4 cup canola oil

3/4 cup low fat plain yogurt (or buttermilk)

1. Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.
2. Sift together the flour, baking powder, baking soda, salt, and sugar.
3. Add the oil and yogurt and gently mix with a dough whisk.  The dough will be crumbly and should not be completely mixed.
4. Turn the dough onto a floured work surface and knead the dough a few times.  Flatten it to about 1/2 inch thick.  Cut using a round cookie or biscuit cutter.
5. Place biscuits on your baking sheet, allowing them to touch.  Bake for 12 minutes.  Makes approximately 6-10 biscuits, depending on the size of your biscuit cutter.

*The use of a dough whisk in step #3 is important.  I have always used this tool when making biscuits and have never had a problem.  However, I have a friend who followed the recipe without it and was sad to report back to me that they turned out more like hockey pucks than fluffy biscuits.  If you don't have this handy tool, try using a spatula or wooden spoon and mix gently.  I would not recommend using a balloon whisk.

Pasta with Lemon Basil Sauce

Recipe from Everyday Italian by Giada DeLaurentiis

This lemon basil sauce is one of my favorites.  It's light but full of flavor and works well with a fresh pasta.  This dish is tasty and satisfying served on it's own, but also makes for a pleasant side to salmon.  Looking to eat healthy?  The lemon juice in the sauce stands up to whole wheat pasta.

2/3 cup Extra Virgin Olive Oil

2/3 cup freshly grated Parmigiano-Reggiano
1/2 cup freshly squeezed lemon juice (from about 2 lemons)
salt
pepper
fresh basil, chopped

1. Mix oil, cheese, lemon, salt, and pepper in a large serving bowl.
2. Cook pasta according to directions.  Put cooked pasta in serving bowl, add basil, and toss.
3. Serve with freshly grated cheese.

Fresh Pasta

Recipe from Lidia's Family Table by Lidia Bastianich

There's nothing more delicious and inviting to me than an overflowing bowl of fresh, warm pasta.  When taking the time to prepare fresh pasta (or spending the extra money on it at the grocery store), you want to be sure you pair it with a light sauce.  The pasta should be the star of the show and shouldn't be smothered under a heavy blanket of a strong, overpowering sauce.

2 cups flour

1/4 cup olive oil

2 large eggs

cold water

1. In a food processor, pulse the flour a few times to aerate it.
2. Mix the olive oil and eggs in a liquid measuring cup.  Add enough water to make 7 ounces of liquid and mix.
3. Slowly pour the liquid into the food processor as it's running.  The pasta dough will form a ball within a few seconds.
4. Plop your pasta ball onto a well floured work surface and knead the dough about 6 times.  Wrap tightly in Saran Wrap.
5. Cut dough into 4 pieces.  Begin with the first chunk, leaving the rest wrapped tightly.
6. Roll out the first piece with a rolling pin.  Don't be afraid to work it!  You don't need to be gentle with pasta dough!
7. Roll through the largest setting on your pasta machine, then making the settings thinner as you go along.  Once it reaches the thinnest setting (roll at least 7 times), you are ready to roll it through the pasta cutters.
8. Lay out pasta to dry (as pictured above) on floured kitchen towels and sprinkle the pasta with flour.  Keep the strands separated, otherwise they will stick together.
9. Bring a large pot of water to a rolling boil.  Add a generous amount of salt.  Depending on how long you let it dry, fresh pasta will only take approximately 1 to 5 minutes to cook.  Keep a close eye on it!  When it begins to float to the top, it's most likely finished.

Apple Spice Muffins

Recipe adapted from Vegetarian Cooking for Everyone by Deborah Madison.

2 1/2 cups whole wheat (or all-purpose) flour

1/2 cup ground flax seed

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1 tsp. nutmeg

1/8 tsp. cloves

1 1/3 cups plain low-fat yogurt (or buttermilk)

1/3 cup canola oil

1 1/2 tsp. vanilla extract

2 eggs, lightly beaten

1/2-3/4 cup packed brown sugar

1 Granny Smith apple, cut into small cubes

1. Preheat the oven to 375 degrees.  Spray a muffin pan with Pam or line with muffin cups.
2. Sift the flour, flax seed, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
3. In a separate bowl, mix together the yogurt, canola oil, vanilla extract, eggs, and brown sugar.  Add the apples and mix.
4. Combine the wet and dry ingredients.
5. Bake for 25 minutes.

It Is Well With My Soul

I've had the lyrics to the old hymn, "It Is Well With My Soul" stuck in my head recently.  The first verse has been playing over and over in my head like a broken record.  It hasn't been well with my soul, and I think the Lord is bound and determined to make it well.  The Lord has blessed me above and beyond, more than I even deserve.  I need to get better at giving thanks rather than making requests.  So thank you, Lord, for not giving up on me.

When peace, like a river, attendeth my way,
When sorrows like sea billows roll;
Whatever my lot, Thou has taught me to say,
It is well, it is well, with my soul.

My Very First Blog!

I'm dedicating this blog to my Mema.  Words cannot even begin to describe how special she was to me.  She passed away two short days before Christmas.  We're in March now, and I miss her more than ever.  She has been a strong and steady influence in my life.  Mema taught my mom and me what family really is.  She taught us how to be devoted wives and loving moms.  Mema showed us how to cook delicious Italian feasts in a tiny kitchen for her large family with both a smile on her face and love in her heart.  The thing I've never figured out is how she made it look so easy.

I guess you could say this might be a therapy of sorts for me.  I loved to call her and share recipes with her, to tell her what I was cooking up for dinner, to ask for advice, and most importantly, to tell her I loved her.  I know Mema would be proud of this blog.  I'm confident in saying that she would be my first follower, my most frequent commenter, and my biggest fan.

Here's to you, Mema.  I love you.  Buon Appetit!