Spinach, Tomato and Herb Pasta

This pasta recipe is by far one of the best in my arsenal. It's quick and easy, delicious, and can be modified a million different ways for any occasion, and is a great way to use up leftovers from your kitchen. I made today's version to take as lunches for work and use up some spinach and tomatoes I wasn't going to get around to eating otherwise.

I make this pasta at least a few times every month, but I vary the vegetables, herbs, beans and/or cheese I use depending on what I've got lying around. If I'm tired of pasta (rarely happens), I'll use some other grain like rice or barley instead. To dress it up for guests, I might add white wine, olives or capers.

Recipe

4 oz uncooked whole wheat spaghetti (enough to make 2 servings)

4 oz fresh spinach (about half a bag)

2 Roma tomatoes, diced

2 T olive oil

1 T minced garlic

1/4 cup chopped fresh parsley

sea salt to taste

Boil pasta in a large pot according to package directions. Place spinach and tomatoes in colander that will be used to drain pasta. When pasta is done cooking, pour pasta and water into colander over vegetables, allowing water to drain out of the colander. Return pasta and vegetables to cooking pot, add olive oil and toss until pasta is evenly coated. Add garlic, parsley, and salt. Stir until combined.

Baked French Fries with Old Bay Mayo Dipping Sauce

These are the best fries. Seriously. I saw the recipe a long time ago on the Oprah show and I have been making these fries ever since. They are super easy and always seem to turn out right. Here I have featured the "plain" version of these fries, but they are delicious seasoned many different ways. Many people like fries seasoned with Lawry's seasoned salt. They are also great sprinkled with malt vinegar, which is the way the British eat their fries.

I season these fries in many different ways and use many different dippers with them, depending on my mood, but my favorite dipper is definitely Old Bay Mayo. I first tried this at a restaurant in Washington, D.C. called the Good Stuff Eatery. The menu consists mostly of burgers, fries and shakes, but they are the most incredible burgers, fries and shakes you will ever eat! I remember actually having dreams about the food I ate there for weeks after the fact. Anyway, whenever I feel like a calorie splurge with my fries, I make this sauce and remember my great meal in D.C.

Baked French Fries

2 lb russet or Yukon gold potatoes, julienned

1/4 cup olive oil

salt and pepper to taste

Preheat oven to 375 degrees. Coat a baking sheet with nonstick cooking spray. Place all ingredients in a Ziploc bag and shake to coat potatoes evenly. Spread potatoes in a single layer on baking sheet and bake for 45 minutes or until edges are golden brown and crispy.

Old Bay Mayo

2 T mayonnaise

1 t Old Bay seasoning

Place ingredients in a small bowl and mix thoroughly.

Diabetic-Friendly Key Lime Pie

I made this pie for my dad's birthday. Normally I prefer to use the most natural ingredients possible, but when I cook for my dad, who is diabetic, I have to shave off as many calories as I can. While I'm not a proponent of eating tons of sugar substitutes, I do believe Splenda tastes decent and has its place in most American diets. Cooking with Splenda can be tricky, as it is many times sweeter than sugar. It's always best to add less Splenda than the recipe calls for, then add more to taste. This Key lime pie came out delicious despite the fact that I cut many corners to save calories.

Recipe

Crust

1.5 cups graham cracker crumbs

3 T melted butter

1 egg white

Spray a 9-inch pie pan with cooking spray. Combine all ingredients in a bowl. Press into sides and bottom of pie pan. Bake at 350 for 7 minutes.

Filling

1/2 cup Key lime juice

1 can fat-free sweetened condensed milk

1/2 cup fat-free sour cream

10 packets Splenda

Combine all ingredients in a large bowl. Pour into prepared graham cracker shell and bake at 350 for 5-8 minutes. DO NOT overbake! Chill for at least three hours in refrigerator before serving. Serve topped with sugar-free whipped cream.

Sugar-free whipped cream

1 cup heavy cream

5 packets Splenda

1 t vanilla

Place all ingredients in bowl of stand mixer. Beat on high until cream reaches whipped cream consistency.

Honey Vanilla Granola

Everyone loves a hearty, home made breakfast, and there are few things as delicious as warm granola fresh from the oven. Try this some Sunday instead of the usual pancakes. It's just as delicious, but also full of healthy ingredients, and only takes about 5 minutes to assemble. I like mine over good vanilla yogurt with fresh blueberries.

Recipe

1.5 cups rolled oats

1 cup nuts, any variety (here I used walnuts and cashews, because that's what I had on hand)

1 cup dried fruit, any variety (I used raisins and dates)

3/4 cup shredded coconut (optional)

1/4 cup olive oil

1/4 cup honey

1 t vanilla

1/2 t salt

Preheat oven to 250 degrees F. Spray a 9x13 baking dish with cooking spray. In a large bowl, combine oats, nuts, fruit, and coconut. In a separate bowl, combine olive oil, honey, vanilla and salt. Add oil/honey mixture to oats mixture and stir until thoroughly combined. Spread mixture evenly in baking dish. Bake at 250 degrees for 1.5 hours, stirring every 15 minutes.

Spring Gnocchi with Lemon-Thyme Sauce

When I start seeing asparagus in the stores in early spring, this is always the first thing I make. This recipe is light, nutritious, and tastes like sunshine, making it especially pleasant at this time of year. I usually use pasta, but I had some gnocchi to use up, so I did that instead. This dish is elegant and impressive enough to serve to guests, but only takes a few minutes to make... what could be better?

Recipe
16 oz packaged gnocchi (or 1.5 cups uncooked pasta)
1 can cannellini beans, drained and rinsed
1 cup peas, fresh or thawed frozen
1/2 bunch asparagus, cut into 2 inch pieces
2 T olive oil
juice of 1/2 lemon
2 t fresh thyme, chopped
Parmesan cheese (optional)

Place asparagus, beans and peas in colander in sink. Cook gnocchi according to package directions. Pour excess water from cooked gnocchi into the colander containing the vegetables. Place vegetables and gnocchi back in pan. Add oil, lemon juice, and thyme and stir to coat evenly. Serve topped with cheese, if desired.

Naughty Dog Swedish Cookies

Like many of my recipes, these have a story. This Swedish cookie recipe comes from my great grandmother, and someone in my family always makes them at Christmas time. They are supposed to be rolled in walnuts. I had planned to make these for a party at a friend's house. I got the nuts out of my freezer to thaw and went out to run an errand. When I got home, I found my dog had somehow gotten the nuts of the counter and eaten them all! Two cups worth! I didn't have time to go buy more, so I just made the cookies without them, and Naughty Dog Swedish Cookies were the result.

You can view the original version of this recipe, with nuts, here. It's even in my great grandma's handwriting!

Recipe
1 cup butter
1/2 cup white sugar
1 t vanilla
2 egg yolks
2 cups flour
colored frosting

Cream butter and sugar. Add vanilla, egg yolk, and flour. Roll dough into 1-inch balls. Place on greased cookie sheet. Press thumb into the middle of each ball in order to flatten each cookie and create a "dent" the center. Bake at 350 degrees for 15 minutes. When cooled, fill the center of each cookie with frosting.

Good Ol' Fried Rice

This recipe makes me smile. I learned to make this in a 10th grade home ec. class. I was completely obsessed with Chinese food at the time, and was very proud of my ability to make my own fried rice. I think I made this once a week at least throughout the rest of high school.

I have been sick to my stomach all week and am only tolerating bland foods at the moment. I have to work 12 hour shifts the next two days, and when trying to come up with a bland recipe that is still nutritious and has some protein, this came to mind. It's very low in fat, contains protein and vegetables, and is easy on the stomach. It's also dirt cheap and takes only a few minutes to make, making it an excellent weeknight standby recipe.

I felt like my former giddy 15-year-old self as I fried this one up tonight. All I need now is a Bush CD and my Doc Martens :)


Recipe

1 cup frozen corn kernels
2 cups frozen peas and carrots
3 cups cooked brown rice
10 oz. firm tofu, cut into bite-sized pieces
1 T minced garlic
1 T soy sauce
1 egg
1/2 t sesame oil (optional)

Spray a wok or a large frying pan with cooking spray and heat on high. Place corn, peas and carrots in wok and stir fry for 3 minutes. Add rice, tofu,garlic and soy sauce, stir fry another 2-3 minutes or until all ingredients are hot. Push fried rice to sides of the pan so there is a "hole" in the center. Crack the egg and drop it into the center of the wok and stir fry the egg until completely cooked. Mix the egg into the rest of the fried rice. Add sesame oil, if desired.