Sicilian Pasta with Sun-Dried Tomatoes, Olives, and Goat Cheese

So I took a break from my single-life and made dinner with a boy! Such a great date, and we watched SNL's Best of Will Ferrell. We didn't make this pasta dish, but this is a favorite of mine so I'll share! My family is Sicilian, so I'm a huge fan of Mediterranean-influenced cooking.

Ingredients

• 2 large garlic cloves, minced (I'd recommend less garlic if you are with your honey)
• 3/4 cup finely chopped onion
• 2 tablespoons olive oil
• 1 cup chicken broth
• 2/3 cup chopped drained sun-dried tomatoes packed in oil (about 1/4 pound)
• 1/4 cup sliced pitted Kalamata or other brine-cured black olives
• 1/3 cup finely chopped fresh parsley leaves
• 1/2 pound medium-sized pasta shells
• 3 ounces mild goat cheese such as Montrachet, crumbled (about 1 cup), plus additional for sprinkling over the pasta (if you don't like goat cheese, you can substitute feta)

Directions:

In a small skillet bring the stock to a boil and reduce by about one third.

Cook the garlic, the onion, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is soft, add the sun-dried tomatoes and simmer the mixture.

Stir in the olives, the parsley, and salt and pepper to taste and keep the mixture warm.

Boil salted water cook the pasta until it is al dente and drain it well, reserving 1/3 cup of the cooking water. In a serving bowl whisk 3 ounces of the goat cheese with the reserved cooking water until the cheese is melted and the mixture the smooth, add the pasta and the tomato mixture, and toss the mixture well. Sprinkle the pasta with the additional goat cheese.

Enjoy! :) Buon Appetito!

Oven-Roasted Asparagus and Cauliflower with Lemon Juice and Garlic

I love to roast vegetables because roasting retains much of the flavor, and the lemon juice in this recipe gives the veggies a bit of a zing. I like to roast veggies while studying (it is finals week after all) and after they are done, I get a nice reward. I used cauliflower and asparagus (one of the most nutritionally balanced vegetables) but any veggies really would work. I used green and purple asparagus, which added a little color, different nutritional and health values, and new flavors (purple asparagus is sweet and nutty). Purple asparagus is also less stringy and more tender when sauteed.

Ingredients

• 5 to 6 cups cauliflower florets
• 5 to 6 cups asapargus
  
• 1/4 cup extra-virgin olive oil
• 1 tablespoon sliced garlic
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons grated Parmesan
• Chopped chives, for garnish (can substitute for dill or parsley)

Directions

Preheat the oven to 500 degrees

Place the cauliflower florets and asparagus in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with Parmesan. Garnish with chopped chives and serve immediately while still warm.

Enjoy this healthy mid-day snack! :)

Rice Stuffing with Apples, Herbs and Bacon

I'm on a new cooking kick. I love to add fruit to my meals (especially sour green apples). Here is a good gluten-free stuffing alternative I made last night. I adapted a recipe from Allrecipes.com and added in different fruit and veggies that I like. It turned out really delicious, and it's gluten-free (make sure you check the yeast on the chicken broth) and healthy!

Serves 12

Ingredients

• 3 1/2 cups water, divided
• 1 1/2 cups low fat, low sodium chicken broth
• 1 cup uncooked wild rice
• 1/3 pound bacon
• 3 cups diced onions
• 3 cups diced celery
• 1 tablespoon water
• 1 cup uncooked long-grain white rice
• 3/4 cup dried cherries
• 3/4 cup dried cranberries
• 1/4 cup green olives
• 1 tablespoon capers
  
• 1 cup diced, unpeeled apples
• 1/2 cup chopped Italian flat leaf parsley
• 6 tablespoons dried mixed herbs

Directions

1. In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.
3. In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.
4. Stir remaining water, white rice, cherries, cranberries, apricots, apples, olives, and capers into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.
5. In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.