Mac, cheese and veggies!

   Who doesn't like mac and cheese? I know I do and I could eat it all the time, and my boys (especially Justin) could eat it with me (but maybe not ALL the time)! I am always trying to change things up, add new ingredients or improve the taste (like it's necessary to improve the taste of mac&cheese!!!), so this time I decided to spruce it up a little bit with bunch of veggies... and kielbasa! It doesn't really make it "diet friendly" if that's what you were expecting, but it definitely removes some guilt while eating it... you are getting a serving of veggies after all and if you have seconds (I bet you will)... it's two servings of veggies!

Ingredients:

* 10 oz of whole wheat macaroni pasta
* 1 package (13 oz) turkey Polska kielbasa, chopped
* 2 medium zucchini, chopped
* 2 cups cauliflower florets
* 4 tbsp butter
* 4 tbsp all-purpose flour
* 4 cups milk
* 2 cups shredded sharp cheddar cheese
* 1 tsp Dijon mustard
* 1/8 tsp nutmeg
* 1 tbsp olive oil
* salt and pepper

Directions:

1. Cook pasta in salted water until al dente (or until it has the texture your family likes). 4 minutes before the end of cooking, add cauliflower and cook together with pasta. Drain and set aside.

2. In the meantime, heat the olive oil in the pan, add kielbasa and cook for 5 minutes until it starts to brown. Add chopped zucchini and cook everything for additional 5 minutes. Set aside.

3. In a deep skillet, melt butter, add the flour and cook whisking for 2-3 minutes. Slowly add milk, whisking constantly to get rid of any lumps and cook for 5 minutes. Add cheddar cheese, Dijon mustard, nutmeg, salt and pepper (to taste) and cook for additional 2-3 minutes (whisking).

4. Combine macaroni, cauliflower, kielbasa and sauce, mix everything together until sauce covers everything and ... enjoy!

   As you noticed I did not bake it in the oven as you normally would. It not only cuts down on time, but it also makes for much more creamy and moist mac and cheese, which I really like. If you want to make it vegetarian, you could obviously skip kielbasa, but I don't think Christopher would appreciate me doing so - kielbasa is his favorite food in the entire world!

Enjoy,
Magda

Simple yet innovative!

   My husband asked me to make some kind of pasta salad for quick and easy lunches, but I didn't want to just make something I always make, I wanted to "doctor it up" a little, so I used basil pesto and mixed it up with the mayo. One simple change, one simple ingredient and it transformed the ordinary macaroni salad into something new and exciting. Highly recommended!

   Oh, and the funny story behind the salad too: ... so Christopher was watching me make the salad and keep "stealing" the bites here and there. Then when I was taking pictures for this post, he kept walking around the table, eyeballing the glass with the salad in it and finally the hunger took over and he just grabbed it and started eating. I was so proud of the dish... until the lunch time when I tried to feed it to him, he would spit every single bite and didn't have any of it. So I gave up, fed him something else and Justin and I enjoyed the salad for the next couple of days (Christopher refused to eat it ever again, eww). And then one day when I was finishing the very last bite of the salad, Christopher walks by, looks at me and says: I wanna! ... uhmmm good! More pasta, mama! Needless to say, there was no more pasta, because mama ate it all... and he kept saying: more pasta, mama! I want more pasta!!! I still keep hearing his voice in my head, the sad voice of a child that was denied his favorite pasta! I want more pasta, mama!
Clearly, the pasta salad wasn't so "eww" after all, so just try it!

Ingredients:

* 0.5lb small pasta, cooked
* 1 cup diced ham
* 1 red bell pepper, diced
* 1 cup frozen green peas, thawed
* 1 cup frozen corn, thawed
* 1 cup diced pickles
* 1 cup mayo
* 4 tbsp basil pesto

Directions:

1. In a large bowl combine all the veggies together.

2. Combine mayo with pesto, mix until well blended together.

3. Add mayo to the veggies, mix well to combine, refrigerate for at least 30 minutes.

   As the title says, it's pretty simple, yet different and exciting. I always liked pesto, so I knew I will like this "twist", but if you are on the fence, this might be a good way to give pesto another chance!

Enjoy,

Magda.

Mixing cheeses!

   It is going to be a super short post - unfortunately life is crazy busy in the last few days (stay tuned for details next week) and I just can't focus on writing an elaborate post, but I at least owe you a recipe! And it's a good one too... two cheese Alfredo pasta with broccoli and peas! Traditional Alfredo sauce has Parmesan cheese only, but why not add some extra creaminess from the cream cheese - I think it's a great idea!

Ingredients:

* 1 lb whole grain pasta of your choice
* 4 tbsp butter
* 3 tbsp all purpose flour
* 1 cup heavy whipping cream
* 2 cups milk
* 1 cup shredded Parmesan cheese
* 8oz cream cheese
* 2 cups broccoli, cut into small florets
* 1 cup frozen peas
* pinch of nutmeg
* salt

Directions:

1. In a deep skillet, melt butter, add flour and cook for 2 minutes whisking constantly. Slowly add heavy whipping cream and milk, whisking to get rid of any clumps. Season with salt and nutmeg.

2. Add cream cheese and mix everything until it melts into the sauce.

3. Add shredded Parmesan, mix until it melts (2-3 minutes) and add frozen peas.

4. In the meantime cook pasta until al dente and blanch broccoli in boiling water (about 1 minute).

5. Mix pasta, broccoli and cheese together and it's ready to serve!

   Green, creamy and cheesy... perfect combination. It's our family on the plate: broccoli and peas - Christopher's favorite, cheese - Justin's favorite, and of course pasta- mommy's favorite! Well, actually, we all love every ingredient of this dish!

Enjoy,
Magda

Green!

   Green is the first color Christopher learned and it's his absolutely favorite so far. He loves green veggies, green foods, green crayons, green trucks, and everything else that is green! We got a little bit tired of eating broccoli and asparagus (his favorite veggies) all the time, so I came up with a new green dish that hit the spot - pasta with a creamy spinach/kale sauce. Have you heard of a kid that loves spinach and kale? Well, mine does and I'm very happy about it! I blended them into a sauce since leafy veggies might be tricky to eat for a two year old, but he ate it all and demanded more! Here is the recipe:

Ingredients:

* 12 oz frozen chopped kale
* 6 oz fresh spinach
* 1 large onion, chopped
* 2 garlic cloves, minced
* 3 tbsp butter
* 1cup 2% milk
* pinch of nutmeg
* salt and pepper
* 1 13oz box of whole wheat pasta

Directions:

1. In a large skillet, melt butter and saute onions with a little bit of salt until translucent (4-5 minutes).

2. Add minced garlic, fresh spinach and frozen kale, season with salt, pepper and nutmeg and saute everything together for 10 minutes.

3. Transfer the mixture to the blender, add 1 cup of milk and blend until think and smooth. You might need to add a little bit more milk, depending on how thick you like the sauce to be.

4. Return to the skillet, bring to boil, add cooked pasta and mix until all the pasta is nicely coated with the sauce.

   How pretty is that? Creamy and saucy pasta with a hint of umami - a real treat that couldn't be healthier. One recommendation - don't wear white shirt while eating it... just trust me on that!

Enjoy,
Magda

Rebellious lasagna.

   No meat, no tomato sauce, lots of mushrooms and roasted bell peppers - not your usual lasagna! I created this recipe for two reasons: 1) I needed a vegetarian version of a dish that Christopher loves (since he already eats a lot of meat) and 2) I needed to create something different than my previous lasagna (that can be found here). So I used some old (ricotta and spinach) and new (mushroom and roasted bell peppers) tricks and it turned out great. Both of my boys loved it. Actually, all three of my boys loved it, because Christoper decided to share it with Spikey - our dog. He seemed to really enjoy it! The recipe makes a large (and I mean large and deep) baking dish. I shared it with few of my friends, but you can also freeze it and enjoy it later.

Ingredients:

* 16oz oven ready lasagna pasta
* 2lb ricotta cheese
* 1lb frozen chopped spinach, thawed and drained
* 1 16oz jar of roasted bell peppers
* 1 egg
* 32oz mushrooms, chopped
* 1tbsp olive oil
* 3 cups whole milk
* 2 tbsp butter
* 3 tbsp all-purpose flour
* 8oz mozzarella cheese
* salt and pepper

Directions:

1. Mushroom sauce:
     - In a large skillet, heat the olive oil and saute mushrooms with a little bit of salt until soft and tender (10 minutes). Transfer mushroom into the strainer to drain.
     - In the same skillet, melt butter, add flour and cook for 2-3 minutes constantly mixing.  Slowly add milk (whisking!) and cook the sauce for 5-6 minutes until thick (whisking!).
     - Add drained mushroom, season with salt and pepper.
2. Ricotta mix:
     - In a large bowl combine ricotta cheese, drained spinach and chopped roasted bell peppers.
     - Add 2/3 cup shredded mozzarella cheese, season with salt and pepper and mix everything together.
     - Add egg and mix to combine.
3. Assemble lasagna by layering:
     - 1 spoon of a mushroom sauce on the bottom of the baking dish
     - layer of pasta
     - half of the ricotta cheese
     - pasta
     - half of mushroom sauce (reserve a spoon of sauce), a little bit of mozzarella cheese on the top
     - pasta
     - ricotta mix
     - pasta
     - mushroom sauce
     - pasta
     - top the last layer of pasta with the reserved mushroom sauce (to keep it moist) and cover with mozzarella cheese
4. Bake covered with foil at 400F for 25 minutes. Remove the foil and bake for additional 20-25 minutes until golden brown.

   It's really creamy and flavorful. Lots of veggies, lots of mushrooms, lots of cheese - what not to like?

Enjoy,
Magda

Pork and salsa!

   Yeah, that's right... pork and salsa! Being more specific, a meat sauce with salsa used in stead of tomato puree/sauce. And, if salsa wasn't exciting enough, I also added fennel and mushrooms. Different textures and flavors all come together to create a hearty, meaty, and delicious sauce.
   You want to know a secret? I actually use salsa very often to make my tomato based sauces, and I use all different kinds: original, mango, peach, corn... you name it! It adds this light, "exotic" and fun taste to the sauce, and makes it different and exciting each time. No need to buy multiple ingredients to create an interesting flavor profile and everything comes in one jar! I'm sure this won't be the only time you see me using it in a recipe... it's kind of my new obsession.
   Anyways, here is the recipe for the salsa pork sauce:

Ingredients:

* 1 lb ground pork
* 1 medium onion, finely chopped
* 1 garlic clove, chopped
* 1 fennel bulb, chopped
* 8oz baby portabella mushroom, chopped
* 16oz jar chunky salsa (spiciness of your liking)
* 1 cup fresh Italian parsley, chopped
* 2 tbsp ketchup
* 2 tbsp olive oil
* salt and pepper
* Parmesan cheese for garnish

* egg noodles

Directions:

1. In a deep pan, heat up the olive oil and saute onions, garlic and fennel until soft and translucent.
2. Add pork, season with salt and pepper, and cook for 10 minutes, stirring frequently. Add mushrooms and cook for additional 5 minutes.
3. Add salsa, ketchup, and parsley, stir everything together and cook for 10-15 minutes.
4. Serve over egg noodles, garnished with Parmesan cheese.

   You can serve it with any kind of pasta you like, but I really think that egg noodles add some extra "bite" and texture to the dish. I guess another good option could be tagliatelle pasta which I like as well.

Enjoy,
Magda.

Different pasta sauce.

   There is nothing wrong with delicious bolognese sauce or any other pasta sauce for this matter, but I always try to come up with a new recipe. I already have few which we really like, but we will be definitely adding this one to the list. Vegetarian eggplant pasta sauce with tiny hints of Indian spices... why not? Eggplant is one of these vegetables that has to be done just right in order for me to like it. Eggplant curry, baba ghanoush, moussaka ... and now also eggplant spaghetti sauce. All delicious and worth trying!

Ingredients:

*  1 large eggplant, peeled and cubed
*  1 large onion, chopped
*  1 28oz can of crushed tomatoes
*  1/2 cup fresh chopped cilantro
*  1 tbsp coriander powder
*  1/2 tbsp ground cumin
*  1 cup shredded Parmesan cheese
*  1 tbsp brown sugar
*  1 tbsp Worcestershire sauce
*  1 tbsp soy sauce 
*  2 tbsp olive oil
*  salt and pepper

Directions:

1. In a deep skillet heat olive oil, add onions, eggplant and fresh cilantro and cook for 5-6 minutes.
2. Add crushed tomatoes, all the spices, season with salt and pepper and cook everything for 15 minutes until eggplant is soft. If the sauce is too thick, dilute it with some water.
3. Remove from heat and stir in grated Parmesan cheese. Serve with pasta.

   Chunky, saucy and delicious, with a hint of cumin and coriander. It's a really great alternative to a meat sauce if you are trying to cook more vegetarian dishes, or if you are just looking for new ideas.

Enjoy,
Magda.

Out of control!

   No not me, at least not yet, my mint is growing out of control! I really don't want to say that I have a huge bush, but seriously I have a huge bush of MINT (no dirty thoughts)!!! All this rain and warm temperatures are just perfect conditions for it apparently. I usually use it as an addition to my dishes or to make mojitos with it, but come on... how many mojitos can I drink? So I had to come up with something that will let me use a bunch of it at once and that's how I came up with mint pesto pasta! If you know me you know that I love, love, love mint and this dish just perfectly hit "the spot".

Ingredients:

*  1 lb pasta (any shape you like)
*  2 cups fresh mint (leaves without stems)
*  4 plum tomatoes
*  1/2 yellow onion
*  1 garlic clove
*  1 cup shredded Parmesan cheese
*  1/4 cup olive oil
*  salt and pepper

Directions:

1. Cook pasta until al dente.
2. In a food processor combine mint, 2 tomatoes, onion, garlic, 1/2 cup Parmesan cheese, and olive oil. Season with salt and pepper and blend until smooth.
3. Transfer pesto into a deep bowl, add 2 remaining tomatoes (diced) and Parmesan cheese, mix to combine. Add hot drained pasta, mix everything together and enjoy.

   Even though it's nothing else but a bowl of pasta, it's super light and fresh! So fragrant and aromatic, and so different too! I recommend it to anybody who likes mint!

Enjoy,
Magda

Aromatherapy!

   Basil, lemon, and cardamon... how does that smell to you? If you don't know, let me tell you - it smells fantastic!!! Smells great and tastes even better. Check out my baked pasta with lemon/cardamon/basil sauce and delicious edamame for some protein. I don't know why I didn't create this dish earlier, it's definitely our new comfort food and I'm planning on making it very often... yes, it's that good! Recipe serves 2-6 and I mean it's big enough for six portions, but so good that two people could eat it at one sitting (looong sitting).

Ingredients:

*  1 lb large rigatoni pasta
*  1 cup shelled edamame
*  1 cup fresh chopped basil
*  2 lemons (zest and juice)
*  1 1/2 cup shredded Parmesan cheese
*  3 tbsp butter
*  3 tbsp flour
*  3 cups milk
*  1/2 tsp ground cardamon
*  salt

Directions:

1. Cook pasta in salted water until al dente.
2. In a deep skillet melt butter, add flour and cook for 1-2 minutes constantly whisking.
3. Add milk, cardamon and a little bit of salt. cook (whisking) for 3-4 minutes until it thickens.
4. Add edamame and 1 cup of Parmesan cheese, mix to combine, and transfer into a deep bowl.
5. Add basil, lemon zest and lemon juice. Add pasta, mix to combine, and transfer into a baking dish.
6. Top with remaining 1/2 cup Parmesan cheese and bake at 360F for 25 minutes.

   Oh, that fantastic smell... I think they should bottle it and sell it as an aromatherapy scent! The pasta on the top is crispy and browned and the deeper you dig the more it becomes creamy and cheesy.

Enjoy,
Magda.

Green version of a classic!

   I never had mac 'n cheese when I was growing up, so I have to make up for all this lost time. It's easy, affordable, and can be super versatile. I keep trying new flavors, new combinations, and new additions and I don't think I made one that we didn't like. Sometimes (and only sometimes) I feel guilty eating it... at the end it is mostly pasta and cheese... not exactly guilt free, so to make it "more healthy" I added bunch of spinach and cilantro. It looks cool and tastes even better. The perfect example that you can have a delicious and healthy vegetarian dish! Here is the recipe (serves 8):

Ingredients:

*  1 lb whole grain elbow pasta
*  1 10oz bag fresh baby spinach
*  1 packed cup fresh cilantro
*  1 16oz container of mushroom, roughly chopped
*  3 cups fat free milk
*  4 tbsp butter
*  4 tbsp flour
*  2 cups shredded mix cheese (I used Asiago, sharp cheddar, mozzarella)
*  1 tbsp Dijon mustard
*  pinch of nutmeg
*  panko bread crumbs
*  1 tsp olive oil
*  salt and pepper

Directions:

1. Cook pasta in salted water until al dente. Drain and set aside.
2. In a skillet heat the olive oil and saute mushrooms for 5-6 minutes. Set aside.
3. In a food processor, combine cilantro and spinach with 1/2 cup of water and blend until smooth.
4. In a large pot, melt butter, add flour and cook for 2-3 minutes constantly stirring. Add milk, blended spinach, Dijon mustard, nutmeg, salt and pepper. Bring to boil and cook for 5-6 minutes, constantly stirring, until thickens.
5. Add cheese and mix to melt it down.
6. Combine sauce with pasta and mushroom, transfer into a deep baking dish, sprinkle with panko bread crumbs, and bake at 385F for 10-15 minutes.

   You can definitely taste the "greens" in it, but it's so good. Very flavorful with big chunks of mushrooms here and there. I made mine a little bit more saucy, because that's how my hubby likes it, but you can adjust it to your liking.

Enjoy,
Magda

Let's shave some sprouts.

   I can't understand how someone can not like brussel sprouts, they are awesome! But it just happens that there is a lot of people out there who claim that they are not edible (I know a few myself)... and wouldn't even try them. Maybe they just never had them made the right way? I usually roast them or make a soup, so this time I decided to change things up and make a pasta dish. Shaved brussel sprouts, mushrooms, and a creamy sauce... if that doesn't sound good, I don't know what does!

Ingredients:

*  1/2 lb spaghetti pasta
*  1/2 lb brussel sprouts
*  8 oz mushrooms, finely chopped
*  1 large onion, finely chopped
*  1 cup sliced almonds
*  3 tbsp butter
*  3/4 cup fat-free cream
*  salt and pepper

Directions:

1. Cook spaghetti pasta in salted water.
2. In the meantime, using a mandoline slicer, carefully shave brussel sprouts into very thin slices.
3. In a skillet, melt butter and saute onions, brussels sprouts, and mushrooms with a little bit of salt and pepper (8-10 minutes)
4. Add cream and almonds, combine everything to create a creamy sauce. Mix in cooked and drained pasta and serve.

   Not your usual pasta sauce, is it? If you like brussel sprouts, that's your dish, if you don't... you may just change your mind after trying this one!

Enjoy,
Magda.

Cheesy pasta!

   Already sounds delicious, does it? Justin and I are big fans of cheese, the sharper and "stinkier", the better. Actually every time we plan a romantic date at home, we end up buying a few different cheeses, crackers and grapes, open a bottle of wine and that's all we need! Well, this weekend we had similar plans... doing nothing, sipping wine and eating cheese, but unfortunately a nasty flu changed our plans and we ended up sitting on the couch, sneezing, coughing and sipping cough sirup instead of wine! But since I already had a beautiful piece of Gorgonzola cheese in the fridge I decided to turn a sexy cheese and crackers dinner into a bowl of fattening, comforting and "medicinal" (don't quote me on that) bowl of saucy pasta with walnuts. We already feel better! Here is the recipe (serves 4-6):

Ingredients:

*  1 lb ziti pasta
*  5-6oz Gorgonzola cheese
*  2 cups heavy cream (hey, we are sick, we need comfort!)
*  1 cup Parmesan cheese
*  1/2 cup walnuts, chopped
*  2 tbsp butter
*  salt and pepper

Directions:

1. In a large skillet, melt butter, add Gorgonzola cheese and break it with the spoon until it melts. Add heavy cream and pinch of pepper, bring to boil, reduce the heat and simmer for 5-6 minutes until sauce thickens.
2. Add Parmesan cheese and walnuts, and mix everything together.
3. Boil pasta in salted water and drain it reserving 1 cup of cooking water.
4. Add pasta to the sauce, mix together and, if needed, add a little bit of reserved pasta water to loosen the sauce.

   Creamy, saucy and cheesy! Delicious silky pasta with a perfect crunch from the walnuts. If you need a "pick-me-up" dish, that might be your solution!

Enjoy,
Magda.

Meatless Meat Sauce!

   How to make the most famous meat sauce meatless? I've achieved something that meat lovers could find unachievable... I turned the famous beef bolognese sauce into a delicious, vegetarian feast! The secret ingredient - lentils - full of proteins and flavor, the perfect substitute for beef! To make things more delicious and satisfying, I added few of my favorite ingredients - mushrooms and zucchini! Here is the recipe:

Ingredients:

*  1 cup green lentils
*  2 zucchinis, chopped
*  4-5 stalks celery, chopped
*  8oz mushrooms, chopped
*  1 large onion, chopped
*  28oz can crushed tomatoes
*  1/3 cup ketchup
*  1 tbsp olive oil
*  1 tbsp brown sugar
*  1 tbsp Worcestershire sauce
*  1 tsp dry oregano
*  1/3 cup Parmesan cheese
*  salt and pepper

*  1lb spaghetti pasta

Directions:

1. Wash lentils in cold water, transfer into a pot, cover with water (about 2-3 inches above lentils). Cook for 25 minutes, until lentils are soft, drain and set aside. Lentils will absorb water during cooking, so make sure you keep adding some.
2. In a deep skillet, heat olive oil, add onions, mushroom, celery, and zucchini.  Sprinkle with a little bit of salt and pepper and cook for 4-5 minutes.
3. Add crushed tomatoes, ketchup, brown sugar, Worcestershire sauce, and oregano. Mix everything together and cook for about 10 minutes until veggies are cooked, but still a little bit crunchy.
4. Add cooked lentils and Parmesan cheese, bring to boil, and it's ready.
5. Serve with spaghetti pasta and enjoy your new favorite!

   You will not believe how good this sauce is. No meat required... and you don't even miss it! It's a little bit sweet, a little bit tangy, saucy and crunchy... I'm sure you will like it!

Enjoy,
Magda.

Battle of Stroganoffs!

   Some time ago I posted a recipe for a "Polish version" of beef Stroganoff, which you can find here. Ever since I found out that this version wasn't the original, I wanted to make a "real" one and compare it with ours. So today's post is all about original and traditional beef Stroganoff with mushroom and sour cream... and I have to admit it's pretty good! Here is the recipe (serves about 6)

Ingredients:

*  1 lb egg noodles
*  1 lb thinly sliced beef sirloin steak
*  1 large onion, chopped
*  1 large container (16oz) mushroom, sliced
*  2 cups beef stock
*  Worcestershire sauce
*  2 cups fat-free sour cream
*  1 tbsp corn starch
*  1 tbsp olive oil
*  salt and pepper

Directions:

1. Cut slices of sirloin steak into a bite size pieces.
2. In a Dutch oven, heat the olive oil and brown the beef.
3. Add chopped onions, slices mushroom, salt and pepper and cook for 5 minutes.
4. Add beef stock and Worcestershire sauce and cook everything for about 30 minutes until sauce reduces by half and beef becomes tender.
5. Add corn starch, cook for 2-3 minutes until the sauce thickens, add sour cream, bring to boil and it's done!
6. Serve it over cooked egg noodles.

   Creamy, tangy and delicious. I don't know which version I like better, the Polish one or the original. It's a close call. Serving it with egg noodles might be the deciding point (since I am a pasta junkie).

Enjoy,
Magda

Fall and pasta.

   Another dish that combines a few of my favorites: pasta, roasted butternut squash, and a creamy sauce. I told you it was pumpkin season and I decided to take a full advantage of it. Starting in early October my pantry is full of all sorts of pumpkins, squashes, and zucchinis waiting for me to come up with some creative dishes. They are one of the best staples of fall cuisine and I just can't get enough of them. They are cheap, super versatile and delicious. Check out one of my recent creations, a creamy pasta loaded with vitamins!

Ingredients:

*  1 lb penne or ziti pasta
*  1 medium butternut squash
*  1 large onion, chopped
*  10 slices turkey bacon
*  1 cup green peas, frozen and thawed
*  1/2 cup sun-dried tomatoes, chopped
*  1 cup grated Parmesan cheese
*  2 tbsp butter
*  2 tbsp flour
*  2 cups fat free milk
*  2 tbsp olive oil
*  salt and pepper
*  pinch of nutmeg

Directions:

1. Cut butternut squash into 1-inch cubes, place on a baking sheet, cover with 2 tbsp of olive oil, salt and pepper, and bake at 420F for 20-30 minutes. Set aside.
2. In a meantime cook pasta until al dente. Chop turkey bacon into small pieces, crisp it in a skillet and set aside.
3. In the same skillet melt 2 tbsp of butter and saute chopped onions for 5-6 minutes. Add 2 tbsp of flour, cook for 2-3 minutes, add 2 cups of milk, salt, pepper and nutmeg, and whisk everything to create smooth sauce. Cook for 5 minutes until the sauce thickens, add green peas and Parmesan cheese and mix everything together.
4. In a deep bowl mix together sauce with cooked pasta, sun-dried tomatoes, baked butternut squash, and crisped bacon. Toss everything gently to combine and it's ready to serve.

   Look at those colors, you can tell it's a great dish just by looking at it. Creamy, buttery (from the squash, not the butter!), crunchy, and just heavenly! Perfect way to pump up pasta with healthy vegetables and not feel guilty about it!

Enjoy,
Magda

Bowl of crunch!

   Looking for a healthy and delicious lunch/dinner idea? You came to the right place. I've got the perfect pasta salad, which is healthy, fresh and satisfying. Yes, pasta can be healthy and it doesn't have to be a taboo if you are on a diet. Just make sure it's whole grain and that it's accompanied by buckets of fresh veggies and fat-free yogurt instead of mayo. I was just playing with some of my favorite ingredients and what I've got is a bowl of crunchy flavorful goodness that will satisfy any hungry dieter (and we dieters are always hungry!). Here is the recipe (serves 6-8):

Salad:

*  1 lb whole grain rotini pasta
*  1 red bell pepper
*  1 green pepper
*  2 zucchini
*  1/2 red onion
*  4-5 medium pickles
*  1/4 cup chopped  black olives
*  1/2 cup chopped cilantro

Dressing:

*  3/4 cup fat-free Greek yogurt
*  2 tbsp fat-free mayo
*  2 tbsp Dijon mustard
*  1 tbsp soy sauce
*  1 tbsp lime juice
*  1 tsp seasoned salt
*  black pepper

Directions:

1. Cook pasta, toss in cold water, drain and let it cool.
2. Finely dice all the vegetables, combine in a bowl, add pasta and mix everything together.
3. Combine all the ingredients of the dressing, add to salad, mix everything together and refrigerate for 30 minutes before serving.

   It's fresh, light, crunchy, and delicious. Cilantro is just a perfect addition to this salad and gives it an exotic and interesting accent. If you are not a fan of cilantro you can definitely substitute it with parsley and I'm sure it's going to be delicious as well.

Enjoy,
Magda.

Dr. Morgan prescribed!

   My very good friend was in rough shape recently, physically and emotionally, and it just happens that I am a doctor and that I had a perfect treatment for her! OK, I might be a "doctor of philosophy", but that only makes me more competent to address problems of life and existence! There is absolutely no better cure for all problems than a good conversation... and a big bowl of comfort food. I'm sure I mentioned it many times already, but just in case you missed, comfort food for me is always pasta, and lots of it! Since my friend is vegetarian I decided to make a white sauce and spinach pasta. Just not to feel too guilty about eating it, and to be able to eat more (the more you eat the faster you heal - remember I am a doctor!) I chose whole grain linguine and fat-free milk. Without further ado here is the recipe (serves 4-6, depending on how much "cure" you need):

Ingredients:

*  1 lb whole grain linguine
*  1 bag of frozen spinach, thawed and drained
*  1 large onion, chopped
*  3 garlic cloves, minced
*  2 tbsp butter
*  2 tbsp flour
*  2 cups fat-free milk
*  1/2 cup Parmesan cheese
*  pinch of nutmeg
*  salt and pepper
*  juice of half lime

Directions:

1. Cook pasta in salted water until al dente.
2. In a meantime, in a deep skillet melt butter on a medium heat and slowly saute onions and garlic until soft (about 10 minutes). Gently salt the onions, it will help to soften them.
3. Add flour and cook for 3-4 minutes. Then add milk, pepper, nutmeg, and lime juice. Cook for 6-7 minutes until sauce thickens.
4. Add spinach and Parmesan cheese and cook for additional 2-3 minutes to warm the spinach up.
5. Drain the pasta, add it to the sauce, mix everything together and get ready to indulge!

   It's so creamy and decadent. You have big chunks of spinach in a delicious and cheese sauce, with a hearty pasta wrapped all around it. How can you not feel better after eating this?

Stay comforted,
Magda.

Cheesy mac!

   Yes, you guessed it... it's Mac & Cheese time! It's just more evidence that I am really getting "Americanized". Is there a more American dish than that? I don't think so, and I am surprised that it took me so long to actually make it. And let me tell you... I don't think I've ever seen Justin so excited for a dinner as this time. I actually had to stop him from having a thirteenth serving of it, because I knew he would be in trouble later on. It did came out pretty delicious, in his defense. To make it even more interesting (yes, it is possible) I added some turkey bacon... you need to keep things exciting in the ... kitchen, right? Here is the recipe:

Pasta:
*  1 lb elbow macaroni pasta
*  12 slices turkey bacon, chopped
*  1/2 cup bread crumbs
*  olive oil

Sauce:
*  1 cup shredded mozzarella cheese
*  1 cup shredded sharp cheddar cheese
*  2 tbsp all-purpose flour
*  2 cup fat-free milk
*  2 tbsp Dijon mustard
*  2 tbsp butter
*  pinch of nutmeg
*  salt and pepper

Directions:

1. Heat a nonstick pan to a high temperature, add chopped turkey bacon and cook for 7-8 minutes until crisp. Transfer onto the plate and set aside.
2. In the same pan, melt 2 tbsp of butter, add flour and cook for 2-3 minutes to create a roux.
3. Add milk, mustard, salt, pepper, pinch of nutmeg and whisk everything together. Cook whisking constantly for about 5-6 minutes until sauce lightly thickens. 
4. Add cheese and stir until it melts.
5. In a meantime, cook pasta in salted water until al dente. Drain and return into the hot pot.
6. Into the hot pasta add cheese sauce and crisp bacon, mix everything together, transfer into a baking dish, top with bread crumbs and gently sprinkle with olive oil (it helps to bro the bread crumbs). Bake at 350F for about 30 min.
7. I put half of the mixture into a baking dish and half into a large muffin pan, making individual lunches.

   I don't think I even have to describe how it tastes! I'm sure you know that it's creamy, gooey, bacony with a nice crunch of the top! If you are not fan of a turkey bacon, you can skip it... or if you are a fan of a "real" bacon, you can definitely use the real deal. Great idea with the muffin pan, this way I could portion it into individual lunch boxes and not eat all of it at one sitting! Yep, it's that good.

Enjoy,
Magda.

Half calories comfort!

   Another "comfort Friday" dinner recipe post. I was waiting the whole week for this evening. First, because it means two days off of work and second, because it means a bowl of delicious comforting food, enjoyed on a couch, with a good movie on (and Spikey watching us like a hawk, waiting for one of to drop something on the floor). I wanted to show you that a bowl of delicious comforting food doesn't have be loaded with fat and calories, and that you can enjoy a great dish which super light and guilt free! For me comfort food usually involves some kind of pasta, so I decided to substitute half of the noodles with vegetable ribbons and use herbs and citrus rather than heavy sauce to dress it all up. Oh, and lets not forget shrimp... that screams comfort too, at least for me! Here is the recipe which serves 2-4 (depending on how rough your week was!).

Shrimp marinade:
*  1 lb raw medium shrimp (about 30-40 shrimp)
*  1/4 cup olive oil
*  lemon (zest and juice)
*  1/4 cup fresh, chopped mint
*  1 tbsp fresh chopped thyme
*  1 tsp garlic powder
*  salt and pepper

Noodles:
*  2 cups rice noodles
*  2 large carrots, peeled
*  2 small zucchinis, peeled
*  2 tbsp black sesame seeds
*  salt

Directions:
1. In a bowl, mix olive oil, lemon zest, lemon juice, mint, thyme, garlic powder, salt and pepper. Whisk everything together, add shrimp and marinate for 10-15 minutes.
2. Using a vegetable peeler thinly slice carrots and zucchini into ribbon-like slices, set aside.
3. Boil a pot of salted water, add rice noodles and cook for 5 minutes. Add zucchini and carrots and cook for additional 5 minutes.
4. In a meantime, heat the skillet, add shrimp together with marinade, and cook everything for 6-7 minutes until shrimp is pink and cooked.
5. When shrimp is ready, drain the noodles and vegetables, add to shrimp and toss everything together. Sprinkle with black sesame seeds and it's ready to serve.

   One of the best dishes I've ever created on a spot! Mint and lemon are definitely the star, light, bright, and flavorful. Zucchini and carrots "stretch out" the noodles without adding any calories, making the dish super colorful at the same time. 

Have fun,
Magda.

Ladies of the night!

   Now I got your attention, didn't I? Well, today's post is about mini pulpety (Polish meatballs) in Puttanesca sauce! You wonder why the title than? Puttanesca in Italian means nothing other than "ladies of the night"... actually it translates to only one word, but it's a family friendly blog and I'm not gonna use the "W" word!!! You probably also wonder why I said pulpety rather than meatballs, but the difference is that pulpety are cooked in a sauce (or water), rather then being baked or seared with oil, which makes them much healthier (and it also sounds much better that way!). So the dish is half Polish (meat) and half Italian (sauce) ... and the marriage is just delicious! And to make things even more interesting lets throw a Japanese accent in and serve it with Soba noodles. It looks dark and naughty, but hey... you saw the title! Here is the recipe that serves 6:

Pulpety:

*  1 lb lean ground turkey
*  1/2 cup bread crumbs
*  1 egg
*  2 tbsp grilling seasoning
*  3/4 cup fresh chopped parsley

Puttanesca sauce:

*  1 large onion, chopped
*  3 garlic cloves, minced
*  1 tbsp anchovy paste
*  1  32oz can crushed tomatoes
*  3 tbsp capers
*  4 tbsp chopped black olives
*  1 cup fresh chopped parsley
*  1/2 tsp red pepper flakes
*  1 tbsp olive oil
*  salt and pepper

*  1 lb Soba noodles

Directions:

1. To make pulpety, combine meat, bread crumbs, egg, parsley and grilling seasoning. Using your hands, mix everything together and roll small balls (about one inch in diameter). From 1 lb of ground meat you should get about 30 balls (I told you they are mini). Place them on a plate and set aside until the sauce is ready.
2. To make the sauce, in a deep pan heat the olive oil, add anchovy paste, onions and garlic. Cook everything for 4-5 minutes.
3. Add tomatoes, olives, capers, red pepper flakes, parsley, salt and pepper. Bring to boil.
4. Reduce the heat, gently drop the meat balls in a sauce, covering them completely. Simmer on low heat for about 20 minutes.
5. In a meantime cook Soba noodles in salted water for about 6-7 minutes.
6. To serve pour sauce and pulpety over bed of Soba noodles.

   So delicious. Rich and earthy, but still light and healthy. No cream, no heavy sauces, no fatty meats. Red pepper flakes definitely give it some kick, so if you are not a fan of it you may want to skip them. Pulpety are tender and flavorful, the sauce is thick, but light and fresh. Capers and olives add some saltines which balances the acid from tomatoes. It's a really great dish!

Enjoy,
Magda.