Friday, May 28, 2010

Spaghetti, Vegetables and Catfish

A perfect dish for a warm summer day: grilled catfish, new vegetables sauteed in olive oil and fresh herbs, and spaghetti.

2 oz FiberGourmet spaghetti (or other brand)
4oz catfish fillet
some olive oil
1/2 small onion, finely diced
4 small tomatoes
1/2 zucchini, thinly sliced
fresh basil and rosemary
lemon juice of 1/2 lemon
salt, pepper

Cook spaghetti according to instructions. In a non-stick skillet, heat the oil and on one side of the pan saute the onion until translucent. On the other side, grill the catfish with some salt and pepper. Quarter the tomatoes, and add to the onion. Add zucchini and lemon juice as well as the herbs to the onion mix. The fish and the vegetables will be done around the same time with the spaghetti (ca 10 min). Serve the fish on a plate. Add the spaghetti to the vegetable mix, and mix with some of the pasta water to make a sauce. Serve!

Thursday, May 27, 2010

Strawberry Kiwi Sorbet

Summer came with a bang, and all I can think off is ice cream. I unearthed my cuisinart ice cream maker, placed the freezer bowl in the freezer for 16h, and started making sorbet.

1 small container or 1 regular sized bag frozen strawberries (thawed)
1 kiwi, peeled
1/4 cup sugar
2/3 cup water
juice of half lemon.

Puree all ingredients in a blender, and fill in the cooling container of the ice cream maker. It will be done in about 30min.

Note: if less hurried, combine water and sugar, and make a simple syrup over medium heat. Cool, and then add to the fruit mix. 

Wednesday, May 26, 2010

Spaghetti marinara with fresh basil

Out of nowhere, summer arrived. The basil is bursting with the current temperatures and sunshine, and spaghetti marinara have never been so good.

Monday, May 10, 2010

Spaghetti with Collard Green Pesto

My dreams came true --- after 1 1/2  years of penne, rotini and fettucini Fiber Gourmet finally offers spaghetti. Who can resist the  fabulous texture and eating acrobatics of spaghetti with a marinara sauce? 

My first shipment of fiber gourmet spaghetti coincided with a package of collard greens sitting in my fridge. I wasn't quite sure what to do with the collard greens, so it took an inspiration from Sunny Anderson to convert it into a pesto. It came out great!

Collard Green Pesto:
One package frozen collard greens
1/2 tablespoon butter
2 garlic cloves, minced
salt and pepper to taste
3 garlic cloves, peeled
2 tablespoons extra virgin olive oil
Handful pinenuts
Quarter of a cup of water
2oz FB spaghetti

In a skillet heat the butter and brown it. Add the garlic cloves, and slightly fry. Ahidd the collard greens and heat through. Just sautée for 2-3  minutes. Pour the collard green mixture into a blender or food processor, and add the remaining ingredients. Pulse until the pesto texture develops.  This makes about eight servings. Take about one serving, and add 1 tablespoon Parmesan cheese. Mix well.

Cook the spaghetti according to instructions (differing from the instructions on the package, the spaghetti were al dente in about 14 minutes, not 6-10 min). Mix the cooked spaghetti with the one serving of pesto, and serve.

Sunday, May 9, 2010

Mango Pear Puree with Greek Yogurt

Call it bone building matters. I'm trying to eat even healthier than usual to give my broken shoulder a chance to heal in record time. Okay, I admit I'm thinking less of my shoulder but more of me being able to do things again ( like drive a car!). So, here it is: a cup of nonfat Greek yogurt, puree of fresh mango and pear, and fresh organic wheat germ.

Saturday, May 8, 2010

Amy's Roasted Vegetable Pizza No Cheese

Two weeks down of restricted cooking mode...... I am still resorting to frozen foods, eating out and the occasional pasta dish. This is a slice of Amy's Roasted Vegetable Pizza with no cheese. It has a  wheat flour crust with a wonderful texture and unique taste. The roasted vegetables perfectly make up for the lack of cheese. I piled some sautéed baby spinach on top of the pizza and added some pinenuts. Fabulous!

Tuesday, May 4, 2010

Rhubarb Smoothie with Banana and Strawberries

Rhubarb is back! Typically, it becomes a crumble, or muffins, compote or even a chutney. However, I kept it raw and made a new smoothie.

1cup Greek yogurt
1 stalk rhubarb
2-3 strawberries
1/2 banana
1/4 cup water
1 TB agave nectar (optionally)

Place all ingredients in a blender, and blend until smooth.