The Road To Wellness

Nice to see you! Wishing you a healthy day!

Today’s weekly recipe takes on a seasonal flair. Though they’re available year round, I never cook squash until the fall. It’s too bad because I’m missing out on a lot of fun recipes with high nutritional value. My recent discoveries have been using spaghetti squash. Cooking Light’s Spaghetti Squash Gratins with Chunky Tomato Sauce is a winner.

Spaghetti squash of itself has a delightful, slightly sweet, slight vanilla-scented taste. For this recipe, I make it in an 8″ x 8″ baking dish. Enough for two. While the recipe calls for fresh oregano, oregano is one spice I prefer dried. Add to taste. Likewise, despite the light emphasis, fat-free ricotta does work for me. I opt for a compromise between fat free and whole milk.

If you don’t want to use the oven, spaghetti squash can be easily prepared in the microwave. Figure about 15 minutes on high, pierced several times and placed in a baking dish with about one-half inch of water. I don’t think the flavor suffers at all.

The squash has a nice texture. The whole tomatoes add more and give the recipe great mouth feel. Because the recipe calls for whole tomatoes, I added a teaspoon of sugar to offset any bitterness. Bon appetit!

Photo by Cindy Funk

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October marks Vegetarian Awareness Month. Vegetarians follow their path for many reasons. Some choose not to eat meat, feeling it isn’t necessary. As a society, we consume much more meat than we need. Others cite the cruelty to animals.

I was a vegetarian for about two years. I can remember distinctly making my decision and why. I wasn’t motivated by any cruelty or health issues as I was by the people issues. Corn that could feed people was feeding cattle. I could easily give up steak and hamburgers if it meant someone could benefit by my choice. So, I took the meatless path.

It was very hard to be a vegetarian then. There was very little meatless or meat substitute meals available at the grocery store. Restaurants were hardly accommodating. Even my family thought me a bit odd. It was a difficult journey.

I rejoined the ranks of meat eaters when I realized that I was becoming sick more often. Funny as it sounds, I had dreams of eating meat. In my small way, I felt that I had contributed to the good of mankind. Years later, I still will go days without meat. With plenty of meatless meals available, it’s much easier. It’s also much more accepted. To honor the vegetarian lifestyle, this month I will feature meatless meals. Today’s weekly recipe is Ratatouille Bake from Surpriseitswendy of Allrecipes.com. Bon appetit!

 INGREDIENTS (Nutrition)

    * 1 tablespoon olive oil
    * 5 cloves garlic, minced
    * 1 onion, chopped
    * 2 cups peeled and diced eggplant
    * 2 cups chopped zucchini
    * 1 green bell pepper, chopped
    * 1 (14.5 ounce) can diced tomatoes
    * 1 tablespoon dried basil
    * 1 tablespoon dried parsley
    * 1/2 teaspoon salt
    * 1/8 teaspoon black pepper
    * 1 (8 ounce) package frozen cheese ravioli
    * 3/4 cup shredded mozzarella cheese

DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
   2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
   3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
   4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

The only suggestion I’d make is to use fresh herbs instead of the dried.

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This week’s recipe comes from the Barilla Pasta website. Whole Grain Rotini with Spicy Peppers and Italian Cheese is simple and packs a lot of strong flavors sure to please. I like preparing meals like this one, calling for two different color peppers. It helps to create an attractive presentation that I believe makes foods taste better.

Barilla’s whole grain line of pastas are tasty without having a cardboard texture. I can eat pasta and not feel guilty. The recipe calls for three different kinds of cheeses, which you can adjust to taste. Opting for low fat varieties will cut back on calories. The recipe also includes 1/2 teaspoon of red pepper flakes. Cut back a bit if that’s too spicy for your tastes. In a pinch I will use store-bought marinara sauces but only if I can get a little creative and add my own touches as in this case. This is hearty Italian fare. Bon appetit!

Recipe:
1 boxBARILLA Whole Grain Rotini
1 jar BARILLA Marinara sauce
4 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup Romano cheese, grated
1/2 tablespoon thyme
1 container (16 ounces)fresh ricotta cheese
1 cup mozzarella cheese, shredded

Directions:
PREHEAT oven to 375F and bring a large pot of water to a boil.

ADD the oil to a large skillet over medium-high heat and heat through, about 2 minutes.

ADD the garlic and red pepper flakes to the pan, sauté for 30 seconds, add the bell peppers and sauté for an additional 3 minutes, until the peppers are slightly wilted.

ADD Marinara Sauce and simmer for 5 minutes.

STIR in ricotta, Romano, and chopped thyme.

Meanwhile COOK the Whole Grain Rotini half of the recommended cooking time.

Drain and toss with the sauce. Place in a greased 13×9 baking dish, top with mozzarella cheese and place into the oven.

BAKE for 40 minutes. Allow to stand 10 minutes before serving.

Prep time: 5 mi
Serves 4-6

Photo by rawku5

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The weekly recipe is all about summer, featuring the flavors, the colors, and the produce of summer. Earthbound Farm has always been my choice for salad greens. Organically grown using environmentally-friendly methods, fresh and Earthbound Farm are one and the same. For a taste of summer, enjoy the Strawberry-Tarragon Salad with Aged Balsamic Vinegar.

This recipe has so much going for it–fresh greens, ripe strawberries, and big flavors. I have to admit to not being a fan of blue cheese. For me, goat cheese is a marvelous substitute. This recipe showcases a good balsamic vinegar. If you have a bottle that you’ve wanted a recipe to showcase its superior flavor, this is it. Make sure and toast the pecans for added flavor. Bon appetit!

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This week’s weekly recipe focuses on healthy side dishes. I always try to include a vegetable with every dinner. I’m usually pretty generous too, so it turns out to be two servings. This is great for a healthy lifestyle.

If I had to choose, I’d pick broccolini over broccoli. The flavor is sweeter and more even, in my mind. Typically, I’ll steam my veggies instead of sauteing them to keep calories down. However, a bit of fat makes a meal satisfying, so using a bit of olive oil, I make it a healthier option. The recipe also features my new favorite condiment, Nakano’s Seasoned Rice Vinegar. Splash it on for added zip to a meal. I can use it in place of lemon juice for a condiment I can easily have on hand all the time. Bon appetit!

Quick and Easy Broccolini
1 bunch of broccolini, trimmed
1 tsp olive oil
1 tsp butter
2 garlic cloves, sliced
1/4 cup water or low sodium chicken broth
Nakano Seasoned Rice Vinegar, to taste
Salt
Pepper

Heat butter and olive oil in a non-stick skillet. Add garlic. Saute until fragrant. Add trimmed broccolini and toss to coat. Salt and pepper broccolini. Add water or broth to skillet. Cover skillet and cook 7 minutes. Check broccolini after 5 minutes to prevent burning. Adjust time as necessary. When done to desired tenderness, splash with seasoned rice vinegar. Adjust salt and pepper as necessary. Serve hot.

Head on over the Nakano Rice Vinegar website to get your $1 off any rice vinegar coupon. Splash it on!
Photo by VirtualErn

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