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Artichoke Pasta Two Ways - Beginner and Expert

YumSugar — Wed, 01 Apr 2009 03:30:27 -0700

This week, usher in Spring with a dish like crowd-pleasing artichoke pasta that celebrates the season. Enjoy the bright, grassy, tender hearts in a fast and easy dinner, or, if you're willing to spend a little extra time, take advantage of the abundance of artichokes and use fresh globes to make a sauce from scratch. To see both versions of this vernal meal, read more.

Beginner Artichoke Pasta
From Body + Soul

Ingredients

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion , thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes , halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

Directions

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Serves 4.

Nutritional Information Per Serving: 498 calories, 13 g fat, 77 g carbs, 18 g protein

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Expert Artichoke Pasta
From Bon Appétit

Ingredients

1 lemon, halved
3 large artichokes
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
6 tablespoons dry white wine
3 tablespoons chopped fresh Italian parsley, divided
12 ounces fettuccine
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces), divided

Directions

Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes.
Heat oil in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Drain artichoke pieces; add to skillet. Sauté until artichokes are soft and beginning to turn golden, about 20 minutes. Add wine; reduce heat to medium-low, cover, and simmer 3 minutes. Stir in 1 1/2 tablespoons parsley; simmer 1 minute. Discard garlic. Season sauce with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup pasta cooking liquid.
Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.

Serves 6.

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Fast & Easy Dinner: Halibut in Green Tea Broth

partysugar — Wed, 10 Sep 2008 06:45:44 -0700

With the inevitable change of seasons, it's time to start thinking about comforting, soothing meals like this halibut.

Served in a shallow bowl with a fragrant green tea broth - so delicious you'll be drinking every last bit - and an assortment of Asian vegetables, this fish dish is filling, healthy, and flavorful. A helping of quinoa acts as a hearty side dish.

To learn the cooking process, read more.

Halibut in Green Tea Broth
From Body and Soul magazine

Ingredients

4 halibut fillets (6 ounces each)
Coarse salt and ground pepper
1 cup quinoa
2 tablespoons peanut oil
1 piece fresh ginger (about 2 inches), peeled and finely chopped
1 baby bok choy (6 ounces), thinly sliced lengthwise
1 cup frozen shelled edamame, thawed
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/2 cup snow peas, strings removed, thinly sliced lengthwise
1 cup brewed green tea
1 tablespoon light soy sauce
1 teaspoon honey
3 scallions, sliced on the diagonal
Basil leaves for garnish

Directions

Preheat oven to 400 degrees.
Season halibut with salt and pepper.
In a medium saucepan, bring 2 cups salted water to a boil. Add quinoa, reduce to a simmer, cover, and cook until quinoa is tender and water has been absorbed, about 15 minutes. Remove from heat; set aside.
Meanwhile, in a large nonstick skillet, heat oil over medium-high. Cook fillets until golden, 2 to 3 minutes per side.
Remove fillets from pan (reserve pan with any oil in it). Place fish in an ovenproof dish and bake 8 to 10 minutes or until just cooked through (a paring knife will easily go through fish).
To pan, add ginger, bok choy, edamame, shiitakes, and snow peas; reduce heat to medium and cook, stirring constantly, for 3 minutes or until the shiitakes begin to soften.
Add green tea, soy sauce, and honey. Cook until edamame are tender, about 3 minutes longer. Add scallions to pan.
Place some broth and vegetables in each of four shallow bowls. Top with fish fillet and garnish with basil leaves.
Season quinoa with salt if necessary and serve on the side in separate serving bowls.

Serves 4.

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Fast & Easy Dinner: Chicken and Mango Salad

partysugar — Fri, 05 Sep 2008 10:30:48 -0700

Who says chicken salad has to be boring? This recipe re-creates the picnic classic as a vibrant and intensely flavored dish. The mayonnaise-based dressing is replaced with a quick vinaigrette made with mint, cilantro, and curry powder.

Chunks of avocado add creaminess, and red onion slices provides a biting crunch, resulting in a salad that is perfectly balanced in texture and taste. For the fit-friendly recipe, read more.

Chicken and Mango Salad
From Body and Soul magazine

Ingredients

1/4 cup olive oil plus more for grill grates, for the chicken
1/4 cup white-wine vinegar, for chicken
1 tablespoon Dijon mustard, for chicken
4 skinless, boneless chicken breast halves (about 6 ounces each)
1 mango, peeled, pitted, and coarsely chopped, for dressing
1/4 cup cilantro leaves, for dressing
1/4 cup mint leaves, for dressing
1 tablespoon curry powder, preferably, for dressing
1 tablespoon white-wine vinegar, for for dressing
1/4 cup olive oil, for dressing
Coarse salt and black pepper, for dressing
1 avocado, peeled, halved, pitted, and cut into 1/2-inch-thick wedges, for salad
1 large bunch watercress, tough stems removed (3 cups) , for salad
1/4 cup thinly sliced red onion, for salad

Directions

For the chicken: in a shallow pan large enough to hold chicken in a single layer, whisk together oil, vinegar, and mustard; add chicken, turning to coat. Cover and refrigerate for 30 to 45 minutes.
Meanwhile make the dressing: in a blender combine mango, cilantro, mint, curry powder, and vinegar. Puree until smooth. With the motor running, add oil; season with salt and pepper.
Heat the grill to high; lightly oil the grates. Lift chicken from marinade and discard any remaining marinade. Grill until fully cooked and opaque throughout, 6 to 8 minutes per side.
To serve: slice chicken crosswise. Arrange on a platter or four serving plates, along with avocado, watercress, and onion; serve the dressing on the side.

Serves 4.

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Fast & Easy Dinner: Scallops With Pomegranate-Dressed Salad

partysugar — Tue, 29 Jul 2008 06:50:46 -0700

Brighten up your weeknight with this fresh, flavorful take on a seafood salad. Seared scallops are served on top of a bed of peppery arugula and creamy avocado.

The dressing is made with pomegranate molasses, but if you can't find it at your specialty market, honey makes a lovely substitute. This restaurant-quality meal is ready in a matter of minutes, so get the recipe now: read more.

Scallops with Pomegranate-Dressed Salad
From Body and Soul magazine

Ingredients

2 tablespoons pomegranate molasses
1/4 cup extra-virgin olive oil
1/2 teaspoon ground ginger
1/2 teaspoon ground fennel seed
Coarse salt and ground white pepper
1 tablespoon vegetable oil
16 medium-size scallops
1 bulb fennel, tough outer leaves discarded, halved lengthwise, cored, and thinly sliced crosswise
1 bunch arugula, tough stems discarded, well washed (2 cups)
1 cup flat-leaf parsley leaves
2 tablespoons minced chives
1 ripe avocado, diced
1/4 cup fresh pomegranate seeds, for garnish (optional)

Directions

In a large bowl, whisk together pomegranate molasses, olive oil, ground ginger, and ground fennel; season with salt and pepper.
In a large nonstick skillet, heat vegetable oil over medium-high heat. Season scallops with salt and pepper. When the oil is very hot, add as many scallops as will fit in a single layer, with at least 1/2 inch of space between them, and cook without turning until golden brown, 2 to 3 minutes. Turn scallops over and cook 1 1/2 to 2 minutes or until centers are slightly translucent. Repeat with remaining scallops.
Whisk dressing to combine. Add fennel, arugula, parsley leaves, and chives. Toss well. Add avocado and toss again. Taste and adjust seasonings if necessary.
To serve, put the salad in the center of a platter and arrange scallops on top. If desired, garnish with pomegranate seeds.

Serves 8.

Per serving: 158 calories; 5 g protein; 12 g fat; 9 g carb; 3 g fiber

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Sunday BBQ: Grilled Salmon with Spicy Honey-Basil Sauce

partysugar — Sun, 06 Jul 2008 06:00:15 -0700

After pigging out on hot dogs, steak, and potato salad all weekend, tonight I'm in desperate need of something lighter like grilled fish.

This grilled salmon with spicy honey basil sauce sounds delicious! The fresh salsa is crunchy and cool and the salmon is moist and flaky.

The fish needs a couple of hours to marinate, so get a head start in the afternoon. Pair with a green salad or grilled vegetables for a complete meal. Take a look at the recipe and read more.

Grilled Salmon with Spicy Honey-Basil Sauce
From Body and Soul magazine

Ingredients

2 tablespoons pine nuts, toasted
1 tablespoon honey
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/2 cup packed fresh basil
2 cloves garlic, minced
1 small red chile or 1 medium jalapeno, chopped (include the seeds if you like it spicy)
4 skinless salmon fillets, 4 ounces each
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
1/4 cup watercress leaves, chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Salt and ground white pepper, to taste

Directions

Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chile in a blender and process until the mixture is pureed.
Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice.
Place bell peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon olive oil. Cover and refrigerate while the salmon cooks.
Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides.
Place the salmon on the grill rack and grill until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade.
Garnish with bell pepper and watercress mixture before serving.

Serves 4.

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Fast & Easy Dinner: Bean and Bacon Soup

YumSugar — Tue, 13 Oct 2009 10:15:09 -0700

On chilly weeknights, I gravitate toward one-pot soups and stews. To make them a complete meal, I toss in beans, as they not only add a creamy quality to the meal but are also a great source of protein and fiber.

However, as wholesome as beans are, they don't have much flavor on their own. That's why this recipe calls for the brilliant addition of bacon to provide meaty flavor and body to the broth. For a soul-warming soup that's also filling enough to be a stand-alone dinner, keep on reading.

Come Party With Me: Celebration You - The Look & Home Spa Treatments

partysugar — Thu, 08 Mar 2007 06:58:19 -0800

Love, love, love. February was all about love... but what if you're like me and single (without anyone to love)? Love yourself of course! This week I am planning a love themed party that is all about you celebrating your self love. Write yourself a lovely note, make yourself your favorite dishes and pair them with your favorite drinks. Taking the time out to really take care of yourself is important for your mind, body, soul, and overall well being. This party, that I am calling celebration you (or celebration me, if you prefer), is like getting your beauty sleep. On Friday I am going to be home alone (woo hoo!) and will take complete advantage of the evening. This afternoon I will make sure that everything is clean and organized so when I get home from work tomorrow - with a beautiful bouquet of flowers in my hands - I can slip into something comfortable and relax. I'll light my favorite soothing scented candles and turn the heater up high so the house is cozy and warm. To really make myself feel glowing inside, and beautiful on the outside, I'll give myself a few at home spa treatments between dinner and dessert. I consulted BellaSugar and she helped me come up with simple scrubs and soaks that can be made from everyday ingredients. For these easy at home spa recipes,read more

I've compiled a few recipes for at home spa treatments. For more please check out FitSugar's list of home spa treatments.

Facial/Body Scrub
From BellaSugar

1 medium cucumber peeled and grated - use a cheese grater
1 cup buttermilk
1/2 cup kosher salt or sea salt

In a small bowl, mix the cucumber and the buttermilk together. Add the salt and blend the mixture into a thick paste. Wait five minutes. Apply the scrub to your face and body making sure to pay attention to dry areas like your knees, elbows and ankles, and then rinse off the scrub.

Please note: If you are going to use this scrub in the shower, use before shaving so that the salt doesn't irritate your newly shaved skin.

Strawberry Hand and Foot Exfoliant
From Spa Index

8-10 Strawberries
2 tablespoons olive oil
1 teaspoon of coarse salt, such as Kosher Salt, or Sea Salt

Mix together all ingredients into a paste, massage into hands and feet, rinse, and pat dry.

Frozen Egg & Honey Facial Mask
From Spa Index

1 egg
1/2 cup coconut oil, melted (but not hot)
1 tbs. honey

Beat the egg in a small bowl until frothy and well-mixed.
Slowly add the liquid coconut oil and honey, beating until your mask is the consistency of mayonnaise.
Take an empty toilet tissue roll and set it on end in a clean bowl. Spoon mixture into the cardboard toilet paper roll (or consider using an empty deoderant container). Place tube, in the bowl, in the freezer overnight.
To use, peel away just the top 1/4 inch of the cardboard roll and smooth the frozen stick over your face (think of it as a push up pop). Leave your mask on for 5 to 10 minutes, then rinse off with warm water.
Return the cream stick covered with plastic wrap and frozen between uses.
Particularly soothing on a sunburn. Keeps indefinitely.

Banana Hair Mask
From Country Living

1 banana
3 tablespoons mayonnaise
1 1/2 tablespoons olive oil

Mash the banana in a small bowl until completely smooth.
Add mayonnaise and oil and blend until creamy.
Use immediately. Apply this mask to hair, cover your head with plastic wrap and relax for 15 to 30 minutes.
Rinse thoroughly with warm water and shampoo as usual.

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What's your favorite home spa treatment? Please tell me about it and come back tomorrow for the final installment of this week's party!