Recipe #19 - Zucchini, Corn, and Basil Fusilli with Bacon

I wanted to make something with zucchini, mainly because I don't have a lot of experience with it and wasn't sure if I even liked it. I think that zucchini, like cauliflower, is not a very memorable veggie. No matter what one do it it seems.

This recipe was super quick and easy. Thirty minutes tops, start to finish. Probably even more quick if you bought pre-cooked bacon.

I started by cooking the bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Depending on how fatty the bacon, drain on paper towels; discard drippings from skillet.

Meanwhile, cook fusilli in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then add vegetables to pasta in pot and cook, partially covered, 2 minutes (water will stop boiling). Drain.

Add pasta with veggies to skillet along with pesto and 1/4 cup reserved cooking water and toss. Season with salt and moisten with additional cooking water if necessary (in my case it was necessary).

Serve onto a plate then top with crumbled bacon and a generous amount of freshly ground pepper. I also added crumbled feta cheese, which was not part of the original recipe, but definitely added a little something something to it.

Time: 30 minutes
Rating: 7.5
Ingredients:
6 bacon slices
1 pound fusilli pasta (extremely cute pasta)
3 ears corn, kernels cut from cob (I used frozen corn)
1 1/2 pound zucchini, coarsely chopped (1/2 inch pieces)
1 (1- to 7- ounce) container basil pesto

Recipe #6 & #7 - Creamy Basil Parmesan Chicken & Steamed Broccoli

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This is a box recipe from Macaroni Grill found at any grocery market. It sold me on the simplicity of the recipe after the last few. I added organic, non-cage feed, steroid free chicken. I set aside the provided noodles and added my own organic ones. I also added fresh parsley and tomatoes. And, of course, a side of fresh steamed broccoli.

I began by boiling the water for the noodle (dash or two of salt and a little olive oil to prevent the sticking). While that was warming up, I melted the butter in the frying pan and added the chicken (cut into 1/4 in chunks). Cooked until all sides were white.

Next added the milk and seasoning. Brought to boil, then simmered on medium heat for 6 mins. Then began to chop the tomatoes and parsley.

About this time, start steaming the broccoli. It should be finished the same time you are ready to serve. I added lemon juice, salt and pepper while it was steaming.

After the 6 or so mins. I added the tomatoes, parsley, and creamy sauce provided. Let simmer for another 6 mins and drain the noodles.

Add noodles to chicken and shiz. Mix and top with grated parmesan cheese. Add the broccoli with light butter and addition salt and pepper to taste. 

This one is extremely simple. By substituting a couple of the boxed ingredients and adding your own, you can make it more healthy than the original Macaroni Grill recipe.

Rating: 7

Time: 35 mins

Serves: 4

Adjusted Ingredients:

1 lb uncooked boneless skinless chicken breasts

2 tablespoons butter

3/4 cup milk

3 cups linguini pasta (substituted)

1 package provided seasoning

1 package provided creamy sauce

1 package provided sun dried tomatoes (can be substituted for organic sun dried tomatoes)

2 fresh roman tomatoes 

1/3 cup fresh parsley 

Salt and pepper
Grated parmesan cheese

Broccoli recipe:
3 heads organic broccoli
Lemon juice
Salt and pepper
Butter

Recipe #4 - Green Pastitsio

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"Pastitsio is a Greek baked pasta dish traditionally made with ground lamb or beef, often with bits of spiced or cured meat mixed in – this is a heavy Greek alternative to Lasagna Bolognese. In this make-ahead recipe, Rach uses an equally traditional phyllo tart filling to lighten up the end result. Though it remains rich, it's not heavy – envision a well-made spinach or vegetable lasagna."

I wanted to make a vegetarian dish this time and I found this recipe off the Rachel Ray website. I bought all the ingredients from Whole Food Market and everything was organic except for the milk and butter. I substituted the Ziti noodles for whole wheat Ziti noodles (which I, personally, like better).

This one took me a lot longer than I was expecting to make. The prep alone took close to two hours. I think that since all the veggies were fresh and I had to cut them all up individually, it made the process a little more difficult. I had three pans going at once: one for the sauce, one for the noodles, and one for the veggies. Then I throw it all together in a casserole dish.

Put all together - before baked in the oven

Since this is a make ahead recipe, I put it all together tonight and will throw it in the oven for lunch tomorrow. Will letcha know the results!

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The Result:

Put it in for lunch today. Delicious! I had two servings. 

Rating: 8
Time: ~2 hours
Serves: 6
Ingredients:
1 pound ziti or long, hollow pasta tubes, such as Buon Italia or Greek macaroni #2*
4 tablespoons extra virgin olive oil (EVOO)
4 cloves garlic, sliced or chopped
1 large or 2 medium onions, chopped
1 large or 2 medium bundles chard, stemmed and chopped
1 bunch scallions, trimmed and chopped
1/4 cup fresh dill leaves
1/4 cup fresh mint leaves
1/4 cup fresh parsley leaves
Freshly ground black pepper
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk
Freshly grated nutmeg
1 brick Greek feta in water, drained (about 1 cup crumbled feta)
1 cup freshly shredded or grated Parmigiano Reggiano cheese
Salt

Recipe #3 - Pork Lo Mein

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I woke up yesterday morning with a email from Teresa in my inbox titled "Your Next Recipe". It was surprisingly simple to make. The not so simple thing was getting the ingredients. Mom and I drove all the way out to Poplar to the Whole Food Market and they were closed due to the snow the night before. Which actually turned out fine because we got Jimmy Johns right next to it. I've been craving JJ since I left Knoxville last. I can sum up my college experience in one bite of the #10 Big John.  

I digress. Mom and I went out again the next day and spent over an hour picking out organic ingredients and staring at the Olive Bar. Lol. 

I started by cutting the tenderloin in half lengthwise. Then each widthwise into 1/4 inch slices. In a plastic ziplock bag, I combined the soy sauce, garlic, ginger, and pepper flakes, then added the pork. Sealed bag, turned to coat, then refrigerated for 20 mins. 

Pork in soy sauce! Yum.

While waiting I began prep on the veggies. I julienned the red peppers. I had to Google what "julienned" meant. It means to cut longwise in very thin slices. I also minced garlic for the first time. I really hate trying to peel the thin layer off each clove. Super annoying. 

Note: After the 20 minutes, start boiling the water for the pasta and then put the meat on the skillet. By the time the meat is done, the water will be boiling and then the pasta is cooked the same time you add the noodles.

In a large non-sitck skillet, I added the sesame oil to coat the pan instead of the cooking spray which was suggested. I read an article saying that cooking spray is in the top ten cancer causing substances that can be easily cut out of our lives. 

So colorful!

Stir-fry pork and marinade for 4-5 minutes or until the meat is no longer pink. Added the snow peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and chicken broth; cook 1 minute longer. Remove from heat. And finished! 

Mom and I were the only ones home to eat it, but it was AMAZING. Mom wants to give a 10 out of 10 and I'm very tempted to agree with her. I really was good. The pork was perfectly tender and the soy mixed with the red pepper, just bursts in your mouth. It was just spicy enough to make my nose run, but didn't have running for for the sink

The End.

Rating: 10
Time: 40 mins
Serves: 4
Ingredients:
1 - 1 pound pork tenderloin
1/4 cup reduced sodium soy sauce
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
2 cups fresh snow peas
1 medium sweet red pepper, julienned 
3 cups cooked thin spaghetti 
1/3 cup reduced sodium chicken broth
2 teaspoons sesame oil