Tuscan White Bean Pasta

Oh my goodness. Is it just me or has the past week or two just flown by? Maybe it just me, as we had visitors and a baby shower the weekend before Thanksgiving, followed by leaving the day after our guests for my parent's house for the.day.of.food.and.all.things.fattening.

Needless to say, it's been a whirlwind around here, and even though I've put away most of the things we've received from both our showers, our living room is still strewn with baby things. Oh, who am I kidding? It's everywhere, not just the living room.

Sometimes though, you just need to stop. Back up. And take a breath. Back away from all the holiday hub-bub and just have a day here and there of "the usual". No leftover cranberry sauce infused this, or leftover turkey sandwich that. Just a nice normal dinner that's actually somewhat good for you. I mean, there's even green stuff in it. Which totally makes up for all that pumpkin pie, or cookies to come.

Tuscan White Bean Pasta

Adapted from: How Sweet Eats

2 cups whole wheat pasta
1/4 cup pancetta, chopped
1 cup onion, diced
3 cloves garlic, minced
6 ounces fresh baby spinach
1 (12 ounce) jar roasted red pappers, drained and diced
1/2 cup sun-dried tomatoes, diced
1/3 cup artichoke hearts, chopped
1 (15 ounce) can cannellini beans
10 fresh basil leaves, julienned
1 tablespoon butter
1 tablespoon all-purpose flour
1 (15 ounce) can low-fat evaporated milk
1/2 cup 1% milk
3 tablespoons grated Parmesan cheese

Bring a saucepan of water to a boil over high heat. Cook pasta according to package instructions.

In a large skillet over medium-high heat, cook the pancetta until crispy and most of the fat has rendered. Transfer to a paper towel-lined plate and let drain.

Reduce heat to medium-low. Add the onions and cook 3-5 minutes, or until softened. Add the garlic and spinach, stirring until spinach wilts. Toss in roasted red peppers, sun-dried tomatoes, artichokes, and beans. At this point the pasta should be finished cooking and drained; add to the mixture. Reduce heat to low, stirring occasionally.

In a small saucepan, melt the butter over low heat. Once melted and pan is hot, whisk in flour until no lumps remain, and mixture is golden and fragrant. Pour in evaporated milk and regular milk. While whisking continuously, bring the mixture to a boil over medium-high heat, then reduce heat to a simmer. Stir frequently for 5-7 minutes, or until the mixture has thickened to desired consistency. Reduce heat to low and stir in Parmesan cheese and basil. Season with salt and pepper if desired.

Serves: 6

I actually made this a while back, and seemed to remember liking it... but when you're making multiple new meals a week, things tend to blend into one another. So I gave this another shot, and I am so glad I did. It's creamy and satisfying, perfect for the winter, but not overwhelmingly so that all you feel like doing is sitting on the couch in your favorite pair of stretchy pants. Though that's not always a bad thing. I love how colorful this dish is -- reminds me with every bite that there's something healthy going on, and healthy tastes absolutely fantastic.

Nutrition Facts
Serving Size 523g
Amount per serving
Calories 624	Calories from fat 88
% Daily Value
Total Fat 9.8g	15%
Saturated Fat 3.2g	16%
Cholesterol 31mg	10%
Sodium 990mg	41%
Total Carbs 95.1g	32%
Fiber 22.7g	91%
Sugars 12.8g
Protein 35.2g
Vitamin A 84%	Vitamin C 33%
Calcium 43%	Iron 48%

Butternut Squash Soup

Speaking of comfort food, I have been massively crushing on any and all kinds of soup as of late. It never fails, every time we go out to Panera, I get a large bowl of Chicken Noodle soup and a baguette. Even when it was 80+ degrees out in the middle of August.

Now that the weather is going full on chilly, it's time for everybody else to enjoy what I have been for months. For the past year or two, I keep telling myself I am going to try my hand at a butternut squash soup, and it never happens. Then squash is out of season and I'm forced to wait until the leaves starting turning colors again. Not this year.

I thought I had a recipe all picked out and ready to go when I got started, but one thought led to another, and all of a sudden it was totally and completely different. I just added a bit of this here, that there, and doesn't this sound like it would go in great with all the flavors? I have to admit, I'm not sure I've ever been happier with an original dish outcome.

Butternut Squash Soup

Original Recipe

1 medium to large butternut squash (about 4-5 pounds whole)
1 1/2 tablespoons brown sugar
3 tablespoons butter, divided
1 stalk celery, diced
1 cup onion, diced
3 cloves garlic, minced
1 cup carrots, diced
4 cups fat-free, reduced-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 heaping teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon ground curry
1/8 teaspoon ground nutmeg
1/2 teaspoon ground cumin
1/4 cup heavy cream

Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Cut the squash in half lengthwise and scoop out the seeds. Top each half with 1 tablespoon butter (cut into pieces), and about 3-4 teaspoons of brown sugar. Place squash in oven and roast for 1 hour.

Once the squash is done roasting, melt the remaining 1 tablespoon butter in a large pot over medium heat. Add the celery, onion, garlic, and carrots. Saute for about 5 minutes, or until the vegetables begin to soften. Add the chicken broth to the pot. While the broth is coming to a simmer, scoop out the squash and add it to the pot, discarding the skin. Cover pot, reduce heat to medium-low and let simmer for 40 minutes.

Transfer mixture in batches to a blender to puree until smooth, or use a hand blender. Add seasonings and spices to taste (add more ginger or cayenne pepper if you want the soup to have a little kick). Stir in the heavy cream and serve.

Serves: 6

This soup is thick and hearty, and I added close to (if not more than) a 1/2 teaspoon of ginger, so it definitely had a bit of a bite to it. The flavors all come together -- the sweet mixed with the savory, in such a perfect fall-ish way. Almost for a minute making me wish winter baking wasn't just around the corner. (But who am I kidding, cookies trump soup any day.)

Nutrition Facts
Serving Size 444g
Amount per serving
Calories 202	Calories from fat 72
% Daily Value
Total Fat 8.0g	12%
Saturated Fat 4.9g	24%
Cholesterol 22mg	7%
Sodium 563mg	23%
Total Carbs 33.5g	11%
Fiber 5.7g	23%
Sugars 8.9g
Protein 3.7g
Vitamin A 549%	Vitamin C 85%
Calcium 13%	Iron 11%

Cheesy Fritatta with Spinach, Asparagus, & Mushrooms

I am so.bad. when it comes to eating vegetables. I have a strong desire to want to love veggies, but I just can't. I've realized that right now, I'm not one of those people who can snack on bell pepper strips and goes for the Veggie Delight at Subway.

And I have to live with that. Whoa is me. Let me tell you, opting for strawberries and apples instead is soooo difficult. (Maybe that's my problem?)

Since I'm in the take-it-or-leave-it camp when it comes to veggies, I find I have to trick myself into eating them. Or just force myself to buy them, then let the guilt take over when I see them looking sad and lonely in the produce drawer.

So the day before they bite the dust for good, I opt for the best hodge-podge-get-rid-of-my-veggies meal I can think of. A fritatta. See, anything goes when it comes to fritattas, and it still works. Spinach? Yup. Peas? Yes. That shriveled stinky thing in the corner of the drawer? Well, maybe pass on that one.

Cheesy Fritatta with Spinach, Asparagus, & Mushrooms

Adapted from: Home Skillet

2 tablespoon butter
1 leek, diced
5 ounces fresh baby spinach, chopped
12 ounces (1 bunch) asparagus, cut into 1-inch pieces
8 ounces mushrooms, sliced
5 whole eggs
4 egg whites
1 1/4 cups grated Asiago cheese, divided
1/4 cup grated Parmesan cheese, divided
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup fresh basil, chopped
1/3 teaspoon dried thyme

Preheat oven to 325 degrees F.

Melt butter in a 10-inch ovenproof skillet over medium heat. Cook the leeks for 5 minutes, or until soft. Increase heat to medium-high. Add the asparagus and mushrooms, cook for 3 minutes. Stir in the spinach, cooking for 2-3 minutes or until wilted. Toss with salt and pepper.

Meanwhile, in a large bowl, whisk together whole eggs, egg whites, 1 cup Asaigo, 2 tablespoons Parmesan, spices, and herbs. Pour egg mixture into the skillet and sprinkle with remaining cheeses.

Transfer skillet to the oven and bake for 35 minutes, or until the edges are golden brown and eggs are set.

Serves: 4

For the most part, fritattas are quick and easy -- the longest part is baking them. But at least you're free to catch up on other things in the meantime.

While good by itself, Adam and I love to use a dash here and there of Sriracha with this. Odd, maybe. But trust me on that one.

Nutrition Facts
Serving Size 226g
Amount per serving
Calories 234	Calories from fat 142
% Daily Value
Total Fat 15.8g	24%
Saturated Fat 8.6g	43%
Cholesterol 171mg	57%
Sodium 587mg	24%
Total Carbs 7.2g	2%
Fiber 2.4g	10%
Sugars 2.9g
Protein 17.9g
Vitamin A 71%	Vitamin C 21%
Calcium 29%	Iron 18%

Slow Cooker Tomato Soup

If there was one meal I could feed to Adam every day that he would never complain about, it would be grilled cheese and tomato soup. So much so that I've started stockpiling those red and white cans of tomato soup in the pantry for when one of "those days" rolls around. Right next to the blue box blues.

Yes, even my pantry has it's own dirty little secrets.

Like most things, the homemade version is way better than store-bought. However, also like most homemade things -- this takes a bit longer than the open-can-dump-in-bowl-place-in-microwave store-bought variety. Even in the slow cooker form.

BUT, if you're actually craving tomato soup and not just pulling it out of thin air as a last minute dinner option, then making it yourself is really the way to go. Trust.

Campbell's doesn't give you the option to leave things slightly chunky or ridiculously smooth. It doesn't have the extra nuance from the bay leaves, cayenne pepper, and sherry. And it most certainly doesn't have that lovely extra bit of creaminess, even if you use milk instead of water. It.just.doesn't.

But this does. And it's fantastic. Which is why you should really hope for a rainy day soon. I mean, if you really need that excuse and all.

Slow Cooker Tomato Soup

Adapted from: Pass the Sushi

2 tablespoons butter
3 (14.5 ounce) cans diced tomatoes, drained and juices reserved
2 cups onion, diced
1 tablespoon brown sugar
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons all-purpose flour
3 cups fat-free reduced-sodium chicken broth
2 dried bay leaves
1/2 cup light cream
2 teaspoons cooking sherry
1/8 teaspoon ground cayenne pepper

In a large skillet over medium-high heat, melt butter. Stir in tomatoes (without juice), onion, sugar, tomato paste, salt and pepper. Cook until tomatoes become lightly browned and dry, 8-10 minutes. Whisk in flour and cook for an additional minute. Slowly pour in 1 cup chicken broth, whisking constantly. Pour tomato mixture into a slow cooker (with no plastic liner).

Add the remaining chicken broth, reserved tomato juice, and bay leaves, stirring to combine. Cover and cook on low, 4-6 hours.

Remove bay leaves and lower heat to "warm". Puree soup in the slow cooker with an immersion blender until smooth (or transfer in batches to a regular blender, then return to slow cooker). Add the cream, sherry, and cayenne and still until fully combined. Add additional chicken broth if soup is too thick.

Serves: 6

The only thing I forgot to do when making this was to throw in the rind from some Parmesan cheese to add another layer of flavor in this soup. Dang it. Next time. And according to the hubby, there will most definitely be a next time. If you happen to make this (which why isn't it on your to-make list already?), try it out for me and let me know how that goes. Just make sure to pull out any remaining rind before pureeing away.

Oh, and happy day -- the homemade version is actually lower in calories and sodium than the Healthy Request canned version (1 cup vs. 1 cup). A little more saturated fat, but I think taste totally trumps that in this case.

Nutrition Facts
Serving Size 388g
Amount per serving
Calories 144	Calories from fat 67
% Daily Value
Total Fat 7.5g	12%
Saturated Fat 4.5g	22%
Cholesterol 21mg	7%
Sodium 275mg	11%
Total Carbs 17.0g	6%
Fiber 3.5g	14%
Sugars 8.9g
Protein 3.9g
Vitamin A 41%	Vitamin C 50%
Calcium 5%	Iron 8%

Roasted Red Pepper & Pesto Risotto

I would like to know where pesto has been my entire life. Because it surely never existed to my knowledge prior to 3 years ago. What a sad little life I've led.

I have yet to have pesto in a dish where it didn't make it fabulous. On top of gnocchi, pasta, sandwiches, pizza, and shock! gasp! [insert horror face]! -- veggies. Okay, maybe not chocolate. That might be where I draw the line. But that still leaves a huge area of food left to be explored with the addition of pesto.

Let's start with risotto. Because it's comfort food. Because risotto and pesto both grew up in the same neighborhood, so they ought to get along (right?). Oh, and my favorite, because I can. (Well, that doesn't always mean I should, but in this case, absolutely.)

I suggest you get out there and put some pesto in your food. Specifically this risotto. Like yesterday.

Roasted Red Pepper & Pesto Risotto

Adapted from: Frugal Antics of a Harried Homemaker

5 cups fat-free reduced-sodium chicken broth
2 tablespoons olive oil
1 shallot, minced
4 cloves garlic, minced
1 1/2 cups arborio rice
2 ounces goat cheese
1 cup grated Asiago cheese
1 (12 ounce) jar roasted red peppers, diced
1/2 cup basil pesto
2 ounces fresh baby spinach

Bring broth to a boil in medium saucepan. Reduce heat to low; cover saucepan.

Heat olive oil in a wide medium saucepan over medium heat. Add shallots; cook until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in rice, and cook for 1 minute, stirring frequently. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and creamy, about 25 minutes. Add goat cheese, asiago cheese, roasted red pepper, and pesto, stirring until the cheese is completely melted. Toss in spinach and stir until fully combined and wilted. Transfer to bowl to serve.

Serves: 6

I think one of the best things about risotto, is that you can throw anything in it, and it will still be good. You could easily change out the spinach for broccoli, asparagus, or some other healthy creature or even add some form of protein such as shrimp or chicken and BAM! it's still good. Switch out the goat cheese for feta or/and the asiago for Parm or Romano? Still good.

Now, if only I didn't want to eat the entire pan in one sitting...

Nutrition Facts
Serving Size 343g
Amount per serving
Calories 349	Calories from fat 123
% Daily Value
Total Fat 13.7g	21%
Saturated Fat 6.4g	32%
Cholesterol 27mg	9%
Sodium 884mg	37%
Total Carbs 43.3g	14%
Fiber 2.3g	9%
Sugars 2.8g
Protein 12.6g
Vitamin A 62%	Vitamin C 168%
Calcium 25%	Iron 9%

Spicy Asian Chicken Noodle Soup

Chicken Noodle Soup is the ultimate "feel better" soup. (Unless you're my husband and want vegetable soup in that scenario, but he's just weird.) I totally grew up on the Campbell's version of the soup, but you really can't beat it when it's homemade. (Um, of course, you can add three times as many noodles!)

Usually though, when I'm not sick, I tend to steer away from the comforts of the Chicken Noodle Soup. Not that I don't enjoy it, but, it has it's time and place -- when I'm sick. However, this version of Chicken Noodle Soup is one I definitely embrace sick OR healthy.

Sick version: up the amount of Sriracha and red curry paste and you will be guaranteed to clear out those sinuses. Even if you can't taste it.

Healthy version: keep "as is" and enjoy a nice spicy Asian flavored soup.

See, that's just a win-win for me.

Spicy Asian Chicken Noodle Soup

Adapted from: RavieNomNoms

3 cups fat-free, reduced-sodium chicken broth
1 1/2 cups water
8 ounces cooked shredded chicken
1/2 cup grated carrots
1/2 cup snow peas, thinly sliced
1 1/2 teaspoons Sriracha
2 teaspoons soy sauce
1 1/2 teaspoons Thai red curry paste
1 2-inch piece fresh ginger
3 ounces uncooked rice flour noodles
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1/4 cup green onions, sliced into 1/4-inch pieces

In a large saucepan over medium heat, add the first 9 ingredients (through ginger). Bring to a simmer for at least 5 minutes, then keep warm.

Meanwhile, bring a large pot of water to a boil over high heat. Add the rice noodles and cook according to package instructions; drain. Transfer 1/4 cup noodles into each soup bowl.

Remove ginger from broth mixture. Add lime juice and stir. Ladle about 1 1/2 cups soup into each bowl. Sprinkle with a tablespoon each of cilantro and green onions.

Serves: 4

Not only is this super tasty, but it's also a breeze to throw together. Simply heat the ingredients in a large pot and away you go. Kind of sounds like the canned Chicken Noodle Soup. But tastier.

Nutrition Facts
Serving Size 400g
Amount per serving
Calories 195	Calories from fat 22
% Daily Value
Total Fat 2.4g	4%
Saturated Fat 0.7g	4%
Cholesterol 44mg	15%
Sodium 648mg	27%
Total Carbs 22.6g	8%
Fiber 2.1g	8%
Sugars 1.8g
Protein 19.5g
Vitamin A 53%	Vitamin C 22%
Calcium 4%	Iron 10%

Slow Cooker Posole

Winter isn't only a time for snow and chilly weather. It also ushers in the classic cold and flu season. Joy. As much as I try and avoid it, at some point the cold always catches up to me. In some form or another.

Which is why I spent most of yesterday morning surrounded by a sea of kleenex followed by an evening of not being able to breathe due to a stuffy nose. And it looks like I'm in for a repeat today.

At least it's just confined to my nose, right?

Too bad this soup is long gone. I could definitely go for a bowl right about now. All steamy and full of warm cozy flavors. Someone make me another batch, stat!

And let's just ignore the cornbread that has completely fallen apart because I was far too impatient/hungry to let it rest a bit. Tasted way better than it looks, promise. But we'll get to that another day. ;)

Slow Cooker Posole

Adapted from: Bon Appetit, January 2012

1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 pounds boneless pork shoulder
1 cup onion, diced
1/2 cup water

1/4 cup vegetable oil
1 cup onion, diced
3 cloves garlic, minced
3 ounces fresh baby spinach, chopped
6 cups fat-free reduced-sodium chicken broth
28 ounces pinto beans, undrained
28 ounces white hominy, drained
28 ounces diced tomatoes, undrained, pureed
1 tablespoon oregano
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 ounces grated cheddar cheese
1/4 cup chopped cilantro

In a small bowl, mix together the first 5 ingredients (through pepper). Rub mixture over pork. Cover a slow cooker with a slow cooker liner. Place pork in the slow cooker with 1 cup onion and water. Cook on low for 6-8 hours or until easily shredded with forks. Remove pork from slow cooker and shred.

In a large dutch oven over medium heat, warm the oil. Add onion and cook under tender, about 5 minutes. Add garlic, stirring often, and cook for another 2 minutes. Add broth, beans, hominy, tomato puree, oregano, and cumin. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 30 minutes. Add pork and simmer for another 30 minutes. Season with salt and pepper.

Divide posole between bowls, topping each with shredded cheese and cilantro.

Serves: 10

Why yes, I do realize that it does take about an hour to finish this dish outside the slow cooker. However, I have no intentions of letting pork simmer on the stove for 5-6 hours. I just don't feel comfortable leaving it if I have to step out for a minute. Or an hour. Thank goodness for crockpots.

And really though, after the slow cooker it's pretty much just a dump and heat process. That's my kind of dinner. Especially when it brings variety to the table. Not to mention fiber. Tricky tricky.

Nutrition Facts
Serving Size 529g
Amount per serving
Calories 595	Calories from fat 131
% Daily Value
Total Fat 14.6g	22%
Saturated Fat 4.9g	24%
Cholesterol 78mg	26%
Sodium 908mg	38%
Total Carbs 68.4g	23%
Fiber 16.1g	64%
Sugars 6.9g
Protein 46.7g
Vitamin A 19%	Vitamin C 30%
Calcium 22%	Iron 38%