Autumn Penne Pasta with Sauteed Brussels Sprouts In A Light Ragu

I'm busy working on my cookbook, so I thought since I'm making this tonight, I would revive it from the archives. Trust me it's good, and if you don't believe me read the comments!

A hearty pasta dish for a crisp Autumn day. Pasta is tossed with sauteed brussels sprouts and a quick meat ragu made light by using lean ground turkey and just enough hot Italian pork sausage to enhance the flavor of the sauce.

I know what some of you are thinking, brussels sprouts???

Trust me on this, prepared right, they are delicious!

My husband almost didn't allow me to add them to his portion claiming how much he dislikes them. He put his fork in my bowl of sauteed brussels sprouts and quickly changed his mind. He claimed I cheated by adding all that garlic to them. Well whatever works : )

In fact, all throughout the meal, he raved about what a great dish this turned out to be. Serve this with Pecorino Romano sprinkled on top and spoonful of part-skim ricotta on top, yum!!

Click Here To See The Full Recipe...

Pressure Cooker Split Pea Soup with Ham

When I want a hearty bowl of split pea soup in a hurry, my pressure cooker is my best friend! Split pea soup is loaded with fiber, and it's a comforting meal on a chilly night. I usually serve this with a slice of crusty bread, toasted and rubbed with a little garlic.

This soup is also my favorite way to use up leftover ham or a ham bone. It's super easy, but not always super quick... unless you use a pressure cooker! 

Using a pressure cooker cuts the cooking time by less than half and everything always tastes better for some reason. I've been using my pressure cooker for years; in South America it is widely popular to make soups, beans, and stews because it's quick and saves on gas. I own a fancy electric one, but for some reason I still rather use my old stove top Presto.

When making soups and stews in the pressure cooker, very little  liquid evaporates, so I usually cut the liquid down a bit. I found a great Pressure Cooker Cheat Sheet on Pressure Cooker For Dummies, if you own one and are scared of it, you might find this interesting.

I used Better than Bouillon, I love the flavor it adds to soups, but you can use chicken broth in it's place if you prefer.

A few notes: Today is my 3rd day doing the Holiday Runner's Streak (run at least 1 mile everyday until the Holidays, see 2012 Holiday Running Streak from Runner's World). It was really hard to get out of bed this morning, but I am happy I got it out of the way. How are you doing, still with me?

By the way, this soup freezes well, leftovers are perfect for lunch or make a batch for once a month cooking.

Click Here To See The Full Recipe...

Pasta with Butternut Sauce, Spicy Sausage and Baby Spinach

Spicy chicken sausage is the perfect compliment to this creamy pasta dish made with butternut squash, baby spinach, parmesan and a touch of sage. It's filling and comforting on a chilly winter night.

Since making Spaghetti with Creamy Butternut Leek Sauce a few weeks back, I am officially hooked. I love how the butternut squash feels like a decadent creamy sauce without the need for heavy cream. And with the addition of parmesan and hot sausage, the end result is savory and delicious.

I am also loving Giada's new line of organic pastas sold at Target. I'm picky with my pasta and love the taste and texture of this pasta when cooked al dente. I always go for unusual pasta shapes, here I used a shape called casarecce... love!

As part of the Target Inner Circle, I got to meet Giada in person a few weeks ago at Fun and Fit in the City. Isn't she beautiful!

L-R, My daughter Karina, Me, Giada, My girlfriend Raquel

She was so sweet in person, I also got an autographed cookbook and a goody bag full of her new food products sold at Target. My favorites were of course the organic pastas. I tried a few shapes, but plan on going back to Target to try the whole wheat.

A few more things: This week I teemed up with 11 other bloggers to host a HUGE HOLIDAY giveaway... Two winners, one will win an iMac Computer! A second winner will win a $500 gift card. Hey, you never know! You gotta be in it to win it... click here for a chance to win!

And most importantly: Starting today I am making a commitment to run at least 1 mile a day until New Years. You in? It's part of the 2012 Holiday Running Streak from Runner's World. The way I see it, why wait till New Years? Let's start now, with all the baking and indulging that goes on during the Holidays, this is the perfect way to find a balance. I ran a mile this morning, I'll be running again tomorrow... if you prefer to walk, that's fine too, I would love it if you joined me. It could be inside, outside, morning, lunch time, evening... whenever you can squeeze it in. Tell me you're in, it will help keep me motivated!

Click Here To See The Full Recipe...

Peppermint Meringues

Light and airy peppermint swirls. 'Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.

And what can be more symbolic this time of year than peppermint flavored cookies. 

The taste of these meringues is somewhere between a cookie and a candy cane. I found out by accident that dissolving one into my morning coffee with a little whipped cream instantly makes me feel like I'm drinking a Starbucks Peppermint Latte. I bet it would be yummy in hot cocoa too!

Meringues are made with egg whites and sugar, so they are naturally low-fat and gluten-free. They can be flavored with different extracts to get different results, and baking them in different temperatures will yield different textures. Some of my favorites varieties include the Chocolate Chip Clouds, Black and White Clouds, and To Die For Coconut Cookies.

These beautiful candy cane gems are colored with a paint brush and a little gel paste food coloring (available at Michaels) just before piping to give you the peppermint stripe. Completely optional of course, but it really makes the cookie. Always use metal bowls and beaters and be sure they are squeaky clean before making meringues to guarantee good results.

For more skinny cookie recipes to add to your cookie exchange this holiday season, click here.


Thank you GLAD for bringing us this post. Learn more about Glad's Mom Made Cookie Exchange program here.


Click Here To See The Full Recipe...

Turkey Pot Pie Soup

Leftover turkey is delicious in turkey pot pie, so I thought why not use it to make turkey pot pie soup?

Hope you had a wonderful Thanksgiving and didn't do too much damage to your waistline.

I spent Thanksgiving at my Mom's house, she wouldn't have it any other way. She makes Thanksgiving look effortless, but we all brought some dishes along to contribute. I made a cauliflower gratin which turned out great, I'll be posting that soon.

And what to do with your leftover turkey? A turkey pot pie soup is comforting and a great way to use your leftover turkey. I made my own turkey stock from the turkey bones and some vegetables, but you can use canned, or even chicken broth. I took some extra pie crust I had and cut out shapes with a cookie cutter, then baked them to make little pie crust croutons, completely optional but I loved it.

Some other suggestions for Thanksgiving leftovers, Baked Turkey Croquettes are a great way to use up mashed potatoes and turkey, Leftover Turkey Noodle Soup of course is always a classic, Leftover Parmesan Mashed Potato Patties are delicious and simple, and why not at a Latin flair to your leftover turkey and make Skinny Turkey Cuban Sandwiches.

Have a great weekend!
Click Here To See The Full Recipe...

Skinny Baked Brie Phyllo Cups with Craisins and Walnuts

Baked brie in mini phyllo cups topped with craisins, walnuts and honey. Delicious bite-sized appetizers, perfect for the Holidays!

Someone gave me this idea last week after posting my mini pecan pies and I just loved it! You see I'm a huge fan of baked brie, so naturally creating baked brie a bit lighter with better portion control sounded very appealing to me.

Trader Joe's sells a light Brie which is what I used here, Presidente also carries one. For the topping, I thought using dried cranberries would be pretty for this time of year and I used honey as my glue to keep everything in place. And the taste? Just as good as the real thing, just be sure you don't eat the whole tray!

A wedge of brie would be enough to make two batches, so if you are serving a crowd, you can easily double this recipe.

Click Here To See The Full Recipe...

Lightened Up Green Bean Casserole with Shallot Crumb Topping

Not your Momma's Green Bean Casserole!

Confession: I strongly dislike mushy green beans.

Year after year I've been asked to post a lighter green bean casserole, and I've opted out because the thought of mushy green beans in canned soup with fried onions just doesn't do it for me.  I'm very particular about how I like my green beans, I love them roasted so they get a little browned, cooked until tender crisp.  I like them sauteed with a little garlic and oil, I even love them in a salad... but frozen or out of a can... I can do without them.

But, seeing how so many of you love green bean casserole, and after getting a Williams Sonoma Catalog with a (not light) recipe inside, I was inspired to give this a try.

I blanched my green beans for 2 minutes so they wouldn't turn to mush. If you like your green beans soft, I would boil them for 5-7 minutes.

I made a mushroom sauce with milk and chicken stock instead of heavy cream. After tasting it, I thought it needed a little extra something, so I added some Pecorino Romano.

That fixed the flavor problem! Then came the topping, I wasn't about to fry onions so I chopped up some shallots and decided to go with a toasted bread crumb topping instead. Next time I may add a little bacon to this (yes, there will be a next time). Put it in the oven and crossed my fingers. When it came out of the oven I served myself a plate and thought it was pretty good! In fact, I had to servings, but this was my lunch so I didn't feel guilty.

Tips: Next time I make this I will cut the green beans in half, I think it would be easier to serve. Panko would work great in place of the bread crumbs. Adding a little bacon or pancetta to the crumbs would be delicious in my opinion. You can certainly halve this to feed a family of 4. Hope you enjoy!

Click Here To See The Full Recipe...

Fresh Fig and Arugula Salad with Goat Cheese

Fresh sweet figs with soft goat cheese over baby arugula topped with a balsamic glaze. A beautiful salad without the fuss, using only 5 ingredients; this salad will make you look like a rock star in the kitchen! 

Once revered as a symbol of peace and prosperity, figs are beloved today for their unique flavor and texture. Not to mention, they offer some health perks, too: Figs contain some potassium and vitamin A.

What's your Salad'tude this Holiday Season? My salad'tude is simple, healthy, beautiful and quick.  Share your Salad'tude on Skinny Bits for a chance to win a Trip for Two to the four-star Solage Hotel & Spa in Napa Valley with Dole! (ends Sunday Nov 25th).

Balsamic glaze is my favorite new find, it's thick and sweet and you can drizzle it on salad, sandwiches or even strawberries. I bought mine in Trader Joe's but I see it in stores everywhere now. It's pairs perfectly with figs, and you only need to drizzle a little olive oil on top.

You can serve this salad on a large platter with olive oil and balsamic on the side, or you can serve them on plates, one fig per person.

If goat cheese isn't your thing, gorgonzola would make a perfect replacement. You could even add slivered almonds or walnuts.

Click Here To See The Full Recipe...

Mini Pecan Phyllo Tarts

These bite sized pecan tarts are the perfect "skinny" replacement for pecan pie this holiday season! They are so easy to make, and really good!

Traditional pecan pie can set you back about 480 calories! These mini tarts, are only 68 calories each, even if you eat two you are still ahead of the game! I found this neat Thanksgiving calorie counter that totals your calories and tells you how many miles you need to walk to burn them off.

Luckily I've lightened up so many Thanksgiving favorites, you can see them all here: Lightened Up Thanksgiving Recipe Index from cranberry sauce, stuffing, pumpkin pie and lots of leftover ideas.

I'm in a bit of a panic that Thanksgiving is next week! Losing power for two weeks really set me back and quite honestly, after a few days of dealing with long gas lines, no power, no traffic lights, no supermarkets, no school, no gym, I really started to lose track of time (I think I need a vacation).

Pecan pie has been requested quite a bit, so when I stumbled on these mini pecan tarts, I thought I would try them with some minor tweaks.

I  loved how they turned out and they are so stinking easy, even a beginner baker can make them. If you're in charge of dessert this Thanksgiving, give these a try, you can double the recipe to make 30.

Click Here To See The Full Recipe...

Guiltless Banana Ice Cream

The ultimate "guilt-free" frozen ice cream treat made with only ONE ingredient, over-ripe bananas! No cream, or sugar added. Finally it's OK have ice cream for breakfast.

You know those bananas sitting on your counter, the ones with all those brown spots that you think are passed their prime. Well those bananas make the BEST dairy-free, vegan, gluten-free, fat-free, frozen ice cream treat.  (Cute spoons can be found on Etsy For Such A Time Designs )

On my recent trip to the Dole Banana Summit, I was introduced to my first Yonanas Ice Cream Treat Maker - coolest machine EVER! You basically take your over-ripe bananas, freeze them, then run them through this simple machine. Out comes a healthy frozen, soft-serve banana ice cream. 

So easy, and fun to make with the family. Ever since I got my Yonanas, we've been experimenting with all the possibilities but quite honestly my favorite is some chopped walnuts and berries. I put some colored sprinkles on my toddler's and she loves it.

You can also add other frozen fruit such as berries, pineapple, mango or if you want something a little more decadent you can add some dark chocolate, or peanut butter. Think of the possibilities! 

Now, if you don't own a Yonanas, you can still make this frozen treat in a food processor , simply freeze the bananas and process until smooth and creamy. Thanks to the kind folks over at Dole Bananas, they are giving away ONE Yonanas Ice Cream Treat Maker to a lucky Skinnytaste fans. For a chance to win, head on over to Skinny Bits, the giveaway ends Friday, November 16th.

The ultimate guilt-free snack, breakfast or dessert!
Click Here To See The Full Recipe...

Crock Pot Kalua Pork

Kalua Pig is popular at Hawaiian luaus where a whole pig is smoked in a sand pit with sea salt, banana leaves and koa wood. This simple crock pot method mimics the smoked flavor of using natural liquid smoke and the results are an easy, mouth-watering, juicy pork recipe anyone can make at home. Perfect for your next Luau!

Dad's love pork so even if you're not having a Hawaiian themed party anytime soon, you could make this for Father's day with very little effort, and Dad will think you went all out! You can serve this over rice but I thought it would be fun to make lettuce wraps with a little white rice and hoisin sauce. My husband opted for just the rice so it's really up to you. Next time I'm thinking pineapple brown fried rice would be great with this!
Click Here To See The Full Recipe...

Baked Oatmeal with Pumpkin and Bananas

Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning!

When this first came out of the oven, I wasn't so sure...but after my first bite I knew I had a winner!

Ever think about how perfect a banana is? My favorite way to eat them is when they are bright yellow, with no brown spots. I always throw a banana in my bag for a quick snack on the go, or after a work-out, but does that mean when they get all dark brown they are bad?

No way! I never throw bananas out... ever! Once they go start to get brown spots, I use them for smoothies, baked oatmeal, banana nut pancakes, banana nut cookies, muffins, banana bread and more. The riper they are, the sweeter they become and if I know I don't plan on using them right away, I freeze them for banana ice cream (recipe coming tomorrow).

This year I was thrilled to attend Dole's first ever Banana Summit, held in Anaheim California at Disney's California Adventure Resort. I'm a bit behind covering the summit thanks to Hurricane Sandy that knocked out my power for 12 days, but I finally got my power back and was finally able to use my oven. Hurray! 

What is a "Banana Summit" you ask? Pretty much what it sounds like, a few days with wonderful blogger friends where we literally ate, drank and experienced bananas in every way possible.

And since I'm bananas for bananas (corny, I know) I was happy to be a part of this wonderful group of people. And getting to spend a day at Disneyland made me feel like a kid again. Why Disney? Disney collaborates with many companies and one of them happens to be Dole. At the famous Enchanted Tiki Room inside the Magic Kingdom I tried my first "Dole Whip" which was as good as I heard it was. And sitting inside the Enchanted Tiki Room brought me back to my childhood trip there.

If you have ripe bananas laying around, give this baked oatmeal a try. It's so good, it almost tastes like a banana-pumpkin nut bread. In fact, I told my toddler it was cake, and she ate it (cold).

Click Here To See The Full Recipe...

Sweet Potato Turkey Shepherds Pie

Ground turkey sautéed with mixed vegetables, sliced mushrooms and fresh herbs with a savory garlic sweet potato topping. Comfort food without the guilt!

This is a crazy month for the North East. First we got slammed with a hurricane, and yesterday a Nor'easter. This is what it looks like outside my door...

Thousands of people, including myself are still without power. Here on the south shore of Long Island, the fear the power company has is if they turn the power back on, it may start fires to the homes with severe water damage. There of talks of having to inspect every home before they turn the power back on... I'm afraid this means it could be a while before I get my power back.

I'm not complaining, I'm managing fine for now thanks to my generator to keep my house warm, but many neighbors aren't so lucky. Yesterday I visited an elderly woman who lives by herself, was cold, had no food and it just broke my heart knowing she is one of many. My girlfriend and I went grocery shopping for her and brought her some food and batteries and a warm hug, but she insisted on staying home despite the cold.

Talk about a month to give thanks, I just want to remind you all to count your blessings! Be thankful for the little things: heat, clean water, hot showers, electricity, and hot food on the table. The simple necessities we often take for granted.

This dish can be assembled ahead of time, then baked in the oven when you are ready to eat. It also freezes well and reheats great. I made them in individual oven safe dishes for perfect portion control, but you can also make this in one large pie dish.


Click Here To See The Full Recipe...

Mushroom Fennel Quinoa Stuffing

This savory quinoa stuffing is a delicious, protein-packed, gluten-free alternative to traditional stuffing.

A wonderful addition to your Thanksgiving table, or perfect to serve any night of the week. Serve this along side a roasted chicken, turkey breast, or make it a meal by adding sauteed turkey sausage.

And just a side note, my uncle who doesn't like quinoa was really impressed with the flavors in this dish. I think I may have converted him *smile*.


Click Here To See The Full Recipe...

Baked Cauliflower with Buffalo Sauce and Home Made Blu Cheese Dressing

I work in an place that is predominantly employed with women. It is a fast paced, usually high stress work environment that doesn't allow for mistakes or some one could die. This makes for a large group of women who are mostly type A personality. A group of women who get up every day ready to save lives, treat people who are sick or injured and give a lot of attention to detail for 8-12 hours straight. We do this while working along side other strong minded women and surgeons who expect nothing less than perfection and efficiency in as short of a time as safely possible.

I love my job. 

I am lucky to work part time right now and with a flexible schedule so I can spend a lot of time with my 3 young children. So when I go to work it's a little like spending time with a group of friends and catching up on each others lives. I think my favorite part of working in an surgery is that every day I get to work with several different people and do many different types of surgeries from total joint replacements and spinal fusions to urology and fertility. 

What's strange to me, working in a place with mostly women is that almost ALL of them are into football. Big time. More so in fact than most men I've ever known. Picture 7 nurses in the lounge Monday morning all fighting for the sports page and talking stats and irate over the referee's bad call the night before. Picture news paper clipings of football articles taped up in the women's locker room. These women can carry on a conversation with the male surgeons about football as easily as my friends and I do about recipes and everyday happenings. Weird.

I learned early on when I started working at my current hospital 3 years ago not to mention the fact that I wasn't a football fan. That is an unforgiveable sin as far as my co-workers are concerned. 

While I'm not a big football fan ( shhhhhhhhhhh.......)    I do like football food. Hot wings, chips and dip, 7 layer bean dips and brats with saurkraut.  Mmmmmm. 

Love the food, hate the calories and more importantly the way I feel after indulging. Hot wings are my weakness. I could eat a big pile of them covered in chunky blue cheese and lick the sauce of the plate afterwards with out a bat of the eye. 

When I discovered this much healthier version of hot wings, minus the wings I nearly jumped out of my chair. Now I didn't have to feel guilty about eating my beloved hot wings and could eat them when ever I craved them which is often. Sometimes before noon. Im not ashamed.

recipe source: Curvy Carrot

Servings: enough for at least 3-4 people 

Ingredients 

1 head cauliflower, cleaned and cut into bite-sized pieces 

1 cup buttermilk 

1 cup all-purpose flour 

2 teaspoons garlic salt 

1 cup buffalo sauce 

1 tablespoon unsalted butter, melted


Instructions 

1. Preheat the oven to 450 degrees. 

2.  In a large bowl, whisk together the buttermilk, flour, and garlic salt, whisking until mostly smooth (it’s ok if there are a few lumps left). 

3. Very gently (cauliflower can be pretty delicate), place the cauliflower in the bowl and lightly toss to completely coat with the buttermilk mixture. 

4. Place the cauliflower in a shallow baking dish and bake for about 15-18 minutes or so (watch it, it may start to brown up quickly on you.) 

5. Meanwhile, combine the buffalo sauce and the melted butter in a small bowl. 

6. Carefully remove the hot cauliflower from the oven and pour the buffalo sauce mixture over it, stirring gently to coat it as best you can. 

7. Return the cauliflower to the oven and bake for another 5-8 minutes or so. Let cool slightly and serve immediately.

Recipe originally from PETA.    {Who knew Peta had vegetarian recipes?}

*see home made healthier blue cheese dressing below {my own recipe}

Enjoy!

Home made healthier Blue Cheese dressing:
  

TIME     5 MINUTES        YIELDS     1 /12 CUPS 

Ingredients:

• 1/2 cup + 1/4 cup crumbled blue cheese

• 1/2 cup Greek yogurt

• 1/4 cup buttermilk

• 1 tbsp lemon juice

• 1 tbsp white wine vinegar

• 1/8 teaspoon garlic powder

• salt and freshly ground black pepper

Directions: 

In a small bowl, mash 1/2 cup blue cheese and yogurt together with a fork. Stir in lemon juice, vinegar,  garlic powder and salt and pepper until well blended. Top with more crumbled blue cheese. Makes a little more than 1 cup.

Baby Greens with Goat Cheese, Beets and Candied Pecans

Creamy goat cheese with crunchy sweet pecans and red beets topped with a honey balsamic vinaigrette is like a symphony in your mouth. This salad will make you look like a culinary whiz!

Hope everyone is having a wonderful Monday!

I still have no power due to Hurricane Sandy so I thought I would re-post an older recipe from the archives. If you are without power, this doesn't require an oven and would be perfect for Meatless Monday.

Click Here To See The Full Recipe...

Pumpkin Hazelnut White Chocolate Biscotti

Hazelnuts, white chocolate and pumpkin spices are the perfect combination for these crispy "adult" cookies. Biscotti is an Italian crescent shaped cookie that is twice baked and perfect for dunking into coffee, tea or even milk.

If you have electricity and a warm oven to bake these in today, take a moment to be thankful and think about the hundreds of thousands who do not.

It's Sunday, day seven of no electricity for many of us on the South Shore of Long Island, Staten Island, Brooklyn and New Jersey. It's getting cold outside and gas has been very hard to come by, but I am fortunate I was able to stay at my Mom's last night. 

I am thankful for my family, the roof over my head and hot food to eat and so sad for those around me who lost everything. I donated clothing, donated to the Red Cross, and plan on doing more once my power is restored and I can get gas.  The way I see it, I can't help everyone, but if everyone helps one person they will be in much better shape. Hope you all have a warm Sunday with your loved ones and be thankful for the little things we take for granted.


Click Here To See The Full Recipe...

Mushroom Kale Lasagna Rolls

Lasagna rolls are delicious and make perfectly portioned meals. I usually fill them with spinach in my popular spinach lasagna rolls but have been thinking of trying them with kale for a while. I can't think of a better way to eat kale! These were wonderful, everyone in my home loved them and I will certainly be making them again. Try them for meatless Mondays!

Sorry I haven't posted much this week. Hurricane Sandy did so much damage here on Long Island, and we are still without power. Many of my friends and neighbors lost their homes and cars, so I am grateful for the temporary inconvenience, I know it could have been a lot worse. It may be a while before we get our power back, but luckily I have a small generator which gives us just enough power to keep our refrigerators on, and limited access to some internet and television.

There is certainly no short supply of food in my house, thank God so we've been cooking up a storm! It's also the only way to keep the house warm as the temperature has been dropping and keep my sanity. If you make these, I would love to know how you enjoyed them!


Click Here To See The Full Recipe...