Thursday, January 27, 2011

Stir-Fired Pasta Primavera

This is another great vegetarian meal.  I loved it because it was packed with veggies and a stir-fry.  Can't go wrong with that combo.

3 cups of broccoli florets
12 ounces fettuccine or linguine pasta
2 tablespoons vegetable oil
1 red onion, halved lengthwise and sliced 1/4 inch thick
4 carrots, sliced 1/4 inch thick
1 cup cherry tomatoes, halved
Salt and pepper
3/4 cup heavy cream
3/4 cup grated parmesan cheese
1/4 cup chopped fresh basil

1. In a large pot of boiling, salted water, cook the broccoli until bright green, about 30 seconds. Transfer to a colander, reserving the water in the pot. Add the pasta to the pot and cook until al dente; drain, reserving 1/4 cup of the pasta cooking water.

2. Meanwhile, heat a 14 inch, flat-bottomed wok over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon oil. Add the onion and stir-fry until it is fragrant, about 1 minute.

3. Swirl in the remaining 1 tablespoon oil. Add the carrots and stir-fry until the carrots begin to wilt, about 2 minutes. Add the broccoli and tomatoes, season with salt and pepper and stir-fry for 1 minute. Swirl in the cream, bring to a boil and remove from the heat. Stir in the parmesan and basil.

4. Add the pasta and the reserved cooking water to the wok and toss to coat; season with salt and pepper.

Wednesday, January 26, 2011

Wordless Wednesday

I still can't believe he is one!

Tuesday, January 25, 2011

Weekly Menu

Better late then never!

Sunday: Chicken Wings
Tuesday: Stir Fried Pasta Primavera
Wednesday: Buffalo Chicken Tacos - Healthy Version
Thursday: Spaghetti Squash (One of my favorites)
Friday: Baked Penne with Chicken and Sun-Dried Tomatoes 
Saturday: Braised Chicken with Prunes and Cream over Rice with Brussel Sprouts

Chicken and Bacon Mac-n-cheese

6 slices bacon
Salt and pepper
1 lb whole wheat short-cut pasta
2 pieces skinless, boneless chicken breast, lightly pounded
Extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion quartered lengthwise and very thinly sliced
2 tablespoons flour
1/2 cup chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Ground nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Chopped flat-leaf parsley, for garnish

1. Preheat the oven to 375 degrees. Arrange the bacon on slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

2. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.

3. While the pasta is working, heat a pan over medium-high heat. Drizzle the chicken with extra-virgin olive oil to coat lightly, then season pepper. Cook the chicken for about 10 minutes, turning occasionally. Transfer to a cutting  board and halve the pieces lengthwise, then thinly slice crosswise.

4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the stock, then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper, and nutmeg. Stir in the cheeses until melted.

5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley.

Note: Next time I plan to add a veggie to it.

Adapted from Everyday with Rachael Ray

Wednesday, January 19, 2011

Wordless Wednesday

I can't believe my baby boy is one!!! Time really does fly. For his birthday we took a mini-vacay and had a great time.  

Eating Roasted Marsmallows by the Fire Pit

Sleeping at Sea World

The Birthday Boy

Dinner at Bongos


Monday, January 10, 2011

Weekly Menu

I am looking forward to some breakfast for dinner on Monday.  I love pancakes!!!  I also won't be cooking this weekend since we are going out of town to celebrate Roman's first birthday. I can't believe my baby is turning one! 

Monday: Pumpkin Pancakes
Tuesday:Orange Chicken over brown rice
Wednesday: Lasagna Bowl
Thursday: Chicken Taco Soup
Friday: Leftovers
Saturday: Out of Town