Category Archives: Pasta

Salmon with Sundried Tomato and Butternut Squash

Okay, so I really wasn’t sure what to do tonight for dinner. I did know that I wanted to eat lighter than I had been in the last few weeks… and I have fallen off of the “weight loss and healthy eating wagon”…so to speak! So this is what I came up with and it was so good! This is something that I had to share with you all. It is Low Calorie, Healthy, Low Fat, Low Cholesterol and YUMMY!!
What you will need

Salmon (aprox 1/2 Lb.
1 White Onion
2 Cloves of Garlic Fine Chopped
Pesto Paste (I use pre prepared from Trader Joe’s)
Salt to taste
Pepper to taste
Old Bay Seasoning/ just a dash over the top of the fish
2 tablespoons of Extra Virgin Olive Oil
1/2 Butternut Squash/ cut into 1 inch chunks and placed in an ovenproof dish covered with tinfoil

Place salmon in a large piece of tinfoil and cover with all ingredients except the squash. Close the foil tightly making a sealed envelope in which the fish will steam. Place in oven at 375* for 35 minutes. at the same time the squash has been cut into cubes and placed in another oven proof dish and covered with foil and has been seasoned with salt, pepper,garlic powder and 2 tablespoons of butter.
Now place both in the oven for 35=40 minutes.
The salmon was moist…the flavor was so wonderful and I can’t believe I just made this up!!, Well I do just make most of my recipes up…that is what I love to do!!! So let me know what you think about this recipe!! I am looking forward to hearing from you!!

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Chicken Pasta with Pizaz

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Chicken Pasta with Pizaz

1/4 Head of cauliflower

1 Chicken Breast Shredded

2 Tablespoons Olive Oil

1/4 Cup Chicken Broth ( or the drippings from the chicken that you baked)

1 Green Bell Pepper cut into pieces

3 cloves of Garlic crushed

1 Onion diced

2 Tablespoons Capers

Salt and Pepper to taste

Crushed Red Pepper

Parmesan Cheese

In a large skillet brown garlic and remove when slightly brown, set aside.  Saute cauliflower first, since this will take slightly longer than the bell pepper and onion which you will want to saute just until slightly tender (do not over cook) Shred  the chicken and add to the mixture along with the capers and chicken broth.  Add salt and pepper to taste but be aware of the fact that the capers will be salty due to the brine that they are in, so you might want to go light on the salt at first.   Meanwhile  you will be preparing the pasta according to package directions…I used small shells for this recipe,  when the pasta is cooked, drain and add to the vegetable mixture, sprinkle with grated cheese.   This meal took about 20 minutes to prepare, it really is Low in Calories, Quick and Easy and Delicious!  The Chicken Breast that I used was from the Baked Chicken that I infused with the Lemon and Onion inside the cavity.  If you try this one you will not be disappointed!

Fire Roasted Vegetables with Pasta

2 Tablespoons Olive Oil
2 cloves garlic
1 LB Orecchiette Pasta
1 Package Fire Roasted Vegetables (Trader Joe’s)
Salt
Pepper
Parmesan Cheese

I love to use Trader Joe’s Fire Roasted Vegetables in this recipe. The package comes ready seasoned for quick and easy cooking…which is so nice when you don’t have a lot of time. You will find it in the frozen food section at Trader Joe’s and I have mentioned it before in other recipes. I think it is just awesome and you can be creative with it! I like to mix it with tofu, chicken, and pork…can you think of any other ways to make it? I am always open to new and exciting dishes.
Okay so here is the recipe that I made tonight…Chris just loved it!
In Large pot cook Pasta according to package directions, I used Orecchiette which are like little cups. You could use any pasta that you want but these seem to work well with this recipe.
While the pasta is cooking …
saute 2 cloves of garlic in a frying pan until brown…do not burn…remove and set aside.
add 1 package Fire Roasted Vegetables and saute with 1/4 cup vegetable broth
return garlic and reduce heat to simmer

Now remove pasta from water and add to vegetables add parmesan cheese

Zucchini with Linguine

2 Tablespoons Olive Oil
3 cloves garlic crushed
2 yellow Zucchini
2 Green Zucchini
1 lb. Linguine
Salt to taste
Pepper to taste
Parmesan cheese

In Large pot boil water for Linguine…Salt water with good amount of salt (3-4 tablespoons)
In large fry pan saute garlic until golden brown but do not burn,,,remove from pan and set aside
In same pan saute Zucchini that has been cut into strips just until tender about 3 minutes
When Linguine is done, pull from pot and add to Zucchini
Sprinkle with Parmesan Cheese

Tonight’s Dinner….. Mediterranean Spaghetti

Well…let me start by saying that some days I don’t know what to cook for dinner and tonight was no exception. It was Sunday and this should be a leisurely day, but…Chris and I have to work this weekend. (We are both Nurses and every other weekend is a requirement). Okay, so now I need to come up with something that is worthy of a “Great Meal”. I didn’t get a chance to go to Trader Joe’s this week since I wasn’t feeling well so my pantry is not as stocked as I would like it to be. This recipe contains ingredients that you probably have on hand in your pantry.
My husband Chris said it was yummy and he has never lied to me, so I hope you think so too!

Spaghetti 1/4 lb. per person
1 LG can Stewed Tomatoes Drained and smashed
2 Tablespoons Olive Oil
3 Cloves Garlic
2 Cups Baby Spinach
5 Leaves Fresh Basil
1/4 Cup Pine Nuts
1 Can Chic Peas
1/4 Cup Fresh Frozen Peas
1 Tablespoon each of these spices, Cumin, Nutmeg, Dill, Cayenne Pepper (really not going to add too much heat)
1/4 Cup Fresh Romano Cheese

In Large Frying pan or Wok, Saute Garlic until almost brown…but do not burn
add the tomatoes that have been drained
now add the remaining ingredients and spices.
While you are stirring the tomato mixture you should be boiling your water for the Spaghetti
Prepare Spaghetti according to directions, when done, place Spaghetti in large bowl and pour tomato mixture on top.
While this dish looks like regular spaghetti, the spices are “Delightful” and are very prominent in Mediterranean Cooking. That is what inspired me to call this dish…”Mediteranean Spaghetti”

I am starting to think of new and exciting recipes even as I am sharing this one with you! That is what is so exciting to me about cooking.
Thank you for showing an interest in this Blog!!! My inspiration is sparked when I am reminded of the people that are interested in an easy approach to good cooking. I am not kidding when I tell you that I wake up in the morning and start thinking of what I can cook for the day, even while I am having my coffe with my Hubby! I know I have told you all before…he is my biggest fan! I do what I do because he enjoys it so much! Cooking for Chris is so different than cooking for a growing family, although I have been there, and LOVED cooking for my children, who are now all grown and out of the house.

Fisherman’s Wharf San Francisco

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Super excited for San Francisco!

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Okay so I have been working hard and deserve a break…I do have to admit that I have been trying to incorporate exercise into my daily routine but its not always that easy…just reducing my caloric intake, eating healthier, drinking plenty of water…I am down 4 pounds this week!!!  (I’m proud of myself)!!!   Today I’m tired and my muscles need to rest…so no workout I’ll just relax before work.

Which brings me to cooking!  Okay so I have to make dinner and today I need quick, easy, satisfying. …pasta tends to be one of the best comfort foods for me. So how about my cheese Tortellini with spinach? I have already shared this recipe with you guys…have you tried it yet?  I hope you do and feel free to let me know what you think.  This is the right dish for tonight since I need energy.
Have a great day!!

Cheese Tortelini with Spinach

1 package Cheese Tortelini
2 Tablespoons Olive Oil
1/2 package Baby Spinach
Grated Romano Cheese
Salt
Crushed Red Pepper Flakes
2 Garlic Cloves chopped
1 Shallot diced
1/4 cup Chicken or Vegitable Broth
3 Tablespoons Tomatoe Paste

Prepare Cheese Tortelini by adding to salted boiling water boil according to package instructions. While pasta is boiling heat olive oil in frying pan, saute garlic and shallots until slightly tender DO NOT BURN! Remove from pan and set aside. When Tortelini is done, drain, add to frying pan with 1/4 cup broth, and tomatoe paste add garlic and shallots that have been set aside, lower heat to simmer. Place Spinach on top of Tortelini, stir until spinach is wilted (2-3 minutes). Sprinkle with grated cheese, chrushed red pepper flakes and crushed black pepper to taste.

This is a quick and easy pasta dish that I created just because it sounded like something fun to eat!! And it sure is Easy, and Delicious!!! Total prep. time is about 10 minutes!! I hope you try it soon!!! Let me know what you think!!

So I modified my recipe for Salmon and Artichokes

I tried the recipe again today and found that it tasted better with a few new ingredients…that is the beauty of cooking, and where I believe the art of cooking comes in! I like to cook so much and find that I can figure out new and exciting ways to prepare “the same old thing”…so that you have a new and exciting treat! I hope that you try this new way to prepare the salmon and hope that you will give me some feedback….any suggestions? I am always looking for new and exciting ways to share my food with the ones that I love!