Penne with Eggplant and Pesto

Scott was in the mood for dinner that included something with eggplant...so I found this recipe from Giada De Laurentiis for trenette with eggplant and basil pesto.  It's a great summer pasta dish that's light, and very delicious.  I used penne instead of trenette (whole wheat penne, Scott couldn't even tell the difference...I love tricking him).  I also did not make fresh pesto...shame on me.  I will post a recipe for fresh basil pesto soon.

Adapted from Giada De Laurentiis
Serves: 4-6
Ingredients:

• 1 lb penne pasta
• 1 eggplant, diced in 1 inch squares
• 8 oz basil pesto
• 1 cup freshly shaved parmesan cheese
• olive oil
• salt & pepper to taste

 

Cook pasta over medium-high heat until al dente (remember to salt the water, and add olive oil so the pasta doesn't stick!).  Meanwhile, heat olive oil in a pan and add eggplant.  Cook for about 8 minutes, then add pesto. 

Add the penne into a big pot and add the parmesan cheese and mix thoroughly.  Then add the eggplant pesto to the pasta and stir to combine all the flavors.  Add salt and pepper to taste.

 Happy cooking!

Classic Guacamole

Let me start by saying that Scott has claimed that this is the best guacamole he has ever had!  Yay!  I used to always buy premade guacamole, until I read the label!  Half the ingredients are processed and very unhealthy...sometimes it's not even made with avocados!  Guacamole can be very healthy, but you have to make from scratch in order to achieve all of it's benefits...and it my opinion, guac tastes SO much better when made yourself.

Serves: 2-3
Ingredients:

• 3 ripe hass avocados
• 1 tomato, seeded & diced
• 1/2 red onion, diced
• juice of half a lime
• serrano chili pepper, diced
• 1 garlic, finely grated (I used my zester to achieve this)
• pinch of cayenne
• pinch of onion powder
• salt & pepper to taste

Add all ingredients together, and lightly beat with a fork until lumpy to your desire.

 

Happy Cooking!

Caprese Salad

It looks like the Italian flag threw up on my plate..and I LOVE it!  This is one of my favorite light meals.  It's simple, cheap, and healthy too.  Mozzarella can be pricey, but I have found a gonga deal for Ovoline Mozzarella at Trader Joe's for $2.99! Wherever you buy it, make sure it is the kind sealed in the salty water.  The mozzarella is SO much fresher and creamier when packaged this way.


Serves: 1
Ingredients:

• 2 roma tomatoes
• 1 oval mozzarella ball
• fresh basil, about a handful
• sea salt
• pepper
• olive oil
• balsamic vinegar

Cut the tomatoes and mozzarella, place on plate with the mozzarella down first.  Sprinkle with sea salt & pepper.  Chop the basil roughly and add to the top of the tomatoes.  Drizzle olive oil and vinegar to finish.

Happy Cooking!

Veggie Omelette

Omelettes used to intimate me.  I must say, I went through many a trial and error before perfecting this breakfast food.  I am ecstatic now I can finally cook this.  It's easy, it's fresh, and it's healthy!  Swap out 1 or all of the eggs for egg whites for a super healthy variation of this recipe.

Serves: 1
Ingredients:

• 3 eggs (I use 2 whole eggs, and 1 egg white)
• 1/4 cup rough chopped green pepper
• 1/4 cup rough chopped red onion
• 1 tsp. water
• salt & pepper to taste

 

Preheat oven to 400 degrees.  Over medium heat, place the green pepper & onions into a small skillet and cook through for about 3 minutes, then remove the veggies and set aside.  Meanwhile, beat the eggs together in a bowl, add a splash of water (for that extra fluffiness) and add salt and pepper to taste.  Pour egg mixture into the skillet over medium heat.  Using a spatula, slowly lift the edges of the omelette to allow the liquid in the center to flow onto the hot skillet to cook.

When the omelette looks just about done,  place the skillet into the preheating oven for about 3 minutes to finish cooking top of the omelette.  Remove from the oven, add veggies to one side of the omelette, then fold the otherr side over.

Happy Cooking!

Sauteed Spinach with Garlic

A super easy recipe that is friendly on your wallet, and your waistline!  Spinach reduces very quickly, so this recipe only takes minutes to achieve. 

Serves: 2
Ingredients:
- 1 bag baby spinach
- 1 tbsp. olive oil
- 2 garlic cloves, minced

Heat oil in saute pan on medium and add garlic.  Cook garlic for about a minute or two, then add entire bag of spinach.  Use tongs to toss until spinach is reduced.  At salt and pepper.

Happy Cooking!