What's cookin'?

I love to cook. I have always loved being in the kitchen, first as a child where it was the center of the family; later, I enjoyed creating my own recipes and recreating meals I had enjoyed in restaurants. Growing up in the '60s and '70s in an Italian family, macaroni was dinner at least twice a week. We also learned to love Jiffy-Pop, Cheez-Whiz and other assorted "healthy" fare. Vegetables were never center stage, and salad was often just iceberg, cukes and tomatoes. Weight was never a problem for me either, but as the years go by,I find that the old metabolism isn't what it used to be. In my twenties, I could skip a few Twinkies and lose 5 pounds to get into that cute outfit for a weekend date. Now, in my very, very, VERY late 20's, losing 5 pounds takes nothing short of a miracle! I used my love of cooking and interest in healthy eating to cultivate a repertoire of healthy and delicious new recipes, as well as healthier dishes inspired by old favorites. My project last summer was to research and develop ways to increase my collection of vegetable recipes. Not vegetarian, but vegetable-centered, I have tried to use spices, herbs, and various cultural styles to keep dinner interesting, exciting and worth going back for seconds. I am not a nutritionist, but I have done a good amount of reading, and think I have a handle on what's good for me and what should be avoided. Welcome to my first blog. Feel free to try any recipes that interest you, and share your own! Together we can answer the question....What's healthy for dinner?!!

Tuesday, July 12, 2011

Garden Pasta

This is a healthy and summery dinner that is simple and quick to prepare.  I slice some garlic and dice an onion and saute in a skillet with a bit of olive oil.  When they are soft, I add halved cherry or grape tomatoes.  After the tomatoes start to break down, I pour in about 1/2 cup of white wine and cook it down until the tomatoes and wine form a sauce.  Finally, when all the alcohol is cooked off, I add a few handfuls of spinach.(Remember to season with salt and pepper as you introduce new ingredients.)  Just stir over low heat until the spinach starts to wilt.

I have always served this over whole wheat spaghetti, topped with chopped fresh basil, grated cheese and fresh ground pepper.  Tonight, however, I used "zucchini fettuccini noodles" in place of the pasta.  I simply used a vegetable peeler to cut the zucchini into "ribbons".  When the rest of the recipe was done, I just threw the zukes in and stirred until they were warm.  They don't require much cooking time. I have used these fake noodles before, and have enjoyed the results.  I usually just soften a sliced garlic clove in a little olive oil, then add the zucchini ribbons, salt and pepper and stir for about a minute or two.  I top them with some fresh chopped herbs and grated cheese and it is a quick, delicious side dish.  It really does remind me a little bit of fettuccini!

For some variation on the Garden Pasta, you can add shrimp to the mix between the tomatoes and the wine.  If you wanted to use some bite-sized pieces of chicken tenders, I would suggest browning them first, then adding the other ingredients, giving them plenty of time to cook.  As always, you can add any other vegetable you have on hand to vary this recipe.  It always turns out to be a fresh-tasting, light meal.

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