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Friday, May 28, 2010
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
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!
Wednesday, May 26, 2010
Friday, May 21, 2010
Rhubarb is back! I kept it raw and made a new smoothie.
1 cup Greek yogurt
1 stalk rhubarb
2-3 strawberries (optionally)
1/4 cup water
1 TB agave nectar (optionally)
Place all ingredients in a blender, and blend until smooth.
Monday, May 10, 2010
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
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. Add 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.
Saturday, May 8, 2010
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!
Monday, May 3, 2010
K.'s garden is blessed with a bounty of rhubarb each year, and not only did I receive a wonderful rhubarb cake but also some fresh one. I am sure it will be paired with strawberries, rolled oats and brown sugar soon.