So Michelle Obama has this program called "Let's Move" that promotes exercise and nutritious eating to help strengthen families and combat obesity. Recently when I was in Washington, D.C. I had the chance to visit the White House and see the garden that Michelle has put in to encourage home gardening for fresh vegetables. In fact, the chefs at the White House use fresh vegetables from the garden to embellish the dishes prepared for the First family. The Spinach Spaghetti recipe is from the Cooking Light magazine, March 2015 issue, as a collaboration with Michelle Obama. The eggplant recipe is GTLF and I think will become my go to for left over eggplant. It was delicious!
One Pot Pasta with Spinach and Tomatoes
Cooking Light, March 2015 The Family Dinner Issue
Serves 4, working time 29 min., total time 29 min.
1 tablespoon olive oil
1 C chopped onion
6 cloves garlic finely chopped
1 14.5 oz. can unsalted petite diced tomatoes, un-drained
1 1/2 C unsalted chicken stock
1/2 tsp dried oregano
8 oz. whole grain strand pasta (spaghetti or linguine)
1/2 tsp salt
10 oz. fresh spinach
1 oz. Parmesan cheese, grated (about 1/4 C)
1. Heat a Dutch oven or large saucepan over medium high heat. Add oil, swirl to coat.
2. Add onion and garlic to pan, saute 3 min. or until onion starts to brown.
3. Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
4. Stir to submerge noodles in liquid.
5. Cover, reduce heat to medium low and cook 7 min. or until pasta is almost done.
6. Uncover; stir in salt.
7. Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 min.
8. Sprinkle with cheese.
Nutritional Information: 333 calories, 7.1 g fat, 15 g protein, 55 g carbohydrate, 9 g fiber, 5 mg cholesterol, 5 mg Iron, 538 mg sodium, 197 mg calcium.
Tips:
1. Cooking light suggests that you can substitute grape tomatoes for the canned tomatoes.
2. Cooking light says this pasta sauce will work well with any kind of pasta including shape pastas.
3. I say that when you add strand pasta, cut them in half so they fit in the pan better. I couldn't believe the pasta cooks right in the pot!
Baked Eggplant with Herbs and Lemon
GTLF: Italian Cooking p 122
Serves 4, working time 20 min., total time 45 min.
2/3 C plain dried bread crumbs
3 tablespoons grated Parmesan cheese
1 1/4 tsp grated lemon zest
3/4 tsp dried oregano
3/4 tsp dried thyme
3 egg whites
1 eggplant (1 lb) peeled and sliced into 16 rounds
2 tsp olive oil
2 tsp lemon juice
8 oz. can no salt added tomato sauce
1/4 tsp salt
1. Preheat the oven to 400 degrees. Line a baking sheet with foil.
2. On a plate, combine the bread crumbs, Parmesan cheese, 3/4 tsp of the lemon zest, 1/4 tsp of the oregano, and 1/4 tsp of the thyme. In a shallow bowl, beat the egg whites with 2 tablespoons of water. Dip each eggplant round into the egg whites, then into the bread crumb mixture, and place on the prepared baking sheet.
3. In a small bowl, combine the oil and lemon juice and drizzle the mixture over the eggplant slices. Bake for
25 min., or until crisp and golden brown. Transfer the eggplant to a serving platter.
4. Meanwhile, in a small saucepan, combine the tomato sauce, salt, the remaining 1/2 tsp lemon zest, remaining 1/2 tsp oregano and remaining 1/2 tsp thyme. Bring to a boil over medium heat. Reduce to a simmer and cook for 2 min. to blend the flavors. Spoon the sauce over the eggplant and serve.
Nutritional Information: 5 g fat, 168 calories, 1.2 g sat. fat, 24 g carbohydrate, 8 g protein, 3 mg cholesterol, 418 mg sodium.
TIPS:
1. I lined the baking sheet with foil and also sprayed the foil with nonstick cooking spray.
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