Friday, June 12, 2009

veggie lasagna

this lovely dish originated from gail lowry's kitchen. the original recipe calls for ground beef but i easily turned it into a meatless dish by using "veggie crumble". (this can be found in the frozen food section of any grocery store). this is the lasagna clara has made for us on several occasions. she's done a fabulous job & it's a fabulous lasagna. (use brown rice lasagna noodles instead of traditional noodles and you're even closer to a healthy, wholesome meal). 

Wednesday, June 10, 2009

spinach fettucine w/artichokes & sun-dried tomatoes

 this is scrumptious & clean, great flavor and super easy!  it's barely enough to serve 2 "hungry" people so i will be doubling/tripling the recipe the next go-around. you could add chicken to make it the "main dish". (clara & ema were not here the night i made this so i'm not sure if they'll like it or not - i'll update once i've tried it out on them). 

1 TBSP olive oil
1 med. yellow onion, thinly sliced
3 med. artichokes, trimmed & hearts sliced OR 1 - 4oz. can artichoke hearts, drained & halved.
(i just used a 4oz. jar of quartered artichokes)
2 cloves garlic, finely chopped
1 tsp. lemon juice
salt & pepper to taste
1/4 cup dry white wine (i used white cooking wine)
1/2 lb. fresh spinach fettucine, cooked until tender, drained (1/4 cup pasta water reserved)
(i used brown rice penne pasta for my portion & dry fettucine for j's portion)
6 oil-packed sun-dried tomatoes, sliced
2 tsp. chopped thyme (i used ground thyme because that's all i had on-hand - fresh would be deliciously delightful).
grated parmesan cheese (i actually forgot about this part & didn't miss it at all - which is good because as much as i love parm, it has lots of sodium in it).

Heat oil in large skillet over medium heat. Add onions and cook until tender. Add artichokes, garlic, lemon juice, salt & pepper and cook until artichokes are tender, 7-8 minutes. Add wine and simmer until just thickened. (didn't really "thicken", i just made sure it's mixed well). Stir in reserved 1/4 cup pasta water, tomatoes and thyme. Add pasta, salt & pepper and toss well. Transfer pasta to bowls, garnish with cheese (i left this part out & it's still scrumptious), & serve.  That's it...SUPER easy!

this recipe came from the "whole foods" site.