Penne Con I Broccoli – Penne with Broccoli

Penne with Broccoli

 

This is our second recipe from our cookbook “Italy, The Beautiful Cookbook”, and one that my daughter chose.  I wasn’t very surprised, as she loves broccoli, but then I read the rest of the ingredients and thought, she obviously only read the title.  I was quite perplexed at the combination of ingredients as well, broccoli, tomatoes, onions, raisins, anchovies, pine nuts…….in my brain, these ingredients really shouldn’t go together.  But they did, marvelously well, and we were all really surprised.  My hubs mentioned that he felt that it was because there were really no overpowering flavors, it was just the right amount of each ingredient for it to be harmonious, delicate even!

This recipe is from the southern Italian region of Apulia (Puglia).  As the south of Italy was conquered and influenced by the Arabs, this recipe started to make more sense, it was an obvious melange of Arabic and Italian cooking!  The use of savoury and sweet is very Arabic, hence the pine nuts and raisins, but then combining it with broccoli, tomatoes, garlic and anchovies is redolent of southern Italian cooking.  Many of you will want to omit the anchovies, as I know that not everyone is on that bandwagon, but I ask you to try it out, if my daughter, who hates all things fishy, couldn’t tell and was waxing poetic about this recipe, I am positive you won’t either.  Because the recipe calls for you to mash it and then fry it in the olive oil with the garlic, it basically melts in the oil, and adds just a hint of salt and umami to the dish.  If you are still hesitant, reduce the amount, but don’t leave it out!

So here is what you’re going to need:

Serves 6

1/4 cup raisins

1/2 cup olive oil

1/2 onion, chopped

1 can (1lb/500g) whole, peeled tomatoes

salt and freshly ground pepper

1/2 head broccoli

500g Penne pasta

6 anchovy fillets in oil, mashed

2 garlic cloves, chopped

1/4 cup pine nuts

Grated Pecorino cheese

Soak the raisins in lukewarm water to cover until needed.  Heat half the oil in a large skillet over moderate heat.  Add the onion and sauté until translucent.  Add the tomatoes, season with salt and pepper, cover and cook for about an hour to reduce the sauce.

Meanwhile, separate the broccoli into florets and stems.  Peel and slice the stems.  Drop into a saucepan of boiling water and cook until the penne are al dente.

Fry the anchovy fillets gently with the garlic and pine nuts in oil, until the garlic is fragrant, about 3-4 minutes.  Add to the tomato sauce.  Mix in the strained raisins, broccoli florets and a spoonful of the cooking water from the pasta, cover and cook over low heat for about 10 minutes, or until the broccoli is tender, stirring frequently.

Add the strained penne to the skillet, and raise the heat to high, stirring frequently to incorporate all the sauce.  Serve immediately with the grated Pecorino cheese.

From my kitchen to yours,

Carla

Tarragon, Mushroom, and Leek Tart

Tarragon, Mushroom, and Leek Tart

 

It’s starting to cool down a bit here, not enormously, but in the evenings there is a slight chill in the air;  for me, that means that I can start using the oven more often, and I love it!

I have an obsession with all the ingredients of this tart, but the most recent one is tarragon.  I had never tried it before a couple of years ago, it really isn’t an ingredient readily available in Miami or the Bahamas.  After moving to Spain I started noticing it in the market, and wondered if it tasted as good as it smelled.  I think it is a definite acquired taste, but I liked it more and more every time.

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This is a very simple tart to make, but just because its simple doesn’t mean it isn’t elegant enough to serve at a dinner party.  I love these types of meals, unfussy, rustic and über delicious.  Perfect to serve as a starter, or as a main with a simple lamb’s lettuce salad.

Here’s what you’re going to need:

For the shell:

1 1/4 cup flour

1/2 tsp salt

3 tbsp cold unsalted butter, cut into small squares

1 1/2 tbsp lard

2 – 3 tbsp ice water

 

For the filling:

2 leeks, thinly sliced

2 tbsp butter

1/2 tsp salt

1 1/2 cups mushrooms, sliced (cremini or white)

2 tsp fresh thyme, chopped

3/4 cup tarragon, chopped

3 eggs

1 cup heavy cream

1/2 cup Gruyère or comte cheese, grated

Pinch of freshly ground black pepper

Pinch of freshly ground nutmeg

Pre-heat the oven to 425F (220C).  In a medium bowl place the flour and salt, mix well.  Add the butter and lard, and with your hands or a pastry cutter, mix until all the fats are incorporated.  Add the water, one tbsp at a time, and mix with your hands to form a ball, and just until the dough sticks together.  Add more water if needed (but I only used 2 tbsp).  Wrap in plastic film, and place in the refrigerator for 30 minutes.

Roll out dough on a clean and floured surface.  Roll out to about 1/8 thick, and place in tart mold, trimming the edges.  Cover with aluminum foil and put it in the freezer for about 30 minutes.  Remove from freezer, and add pie weights or beans, and bake in the oven for 10 minutes.  Uncover and bake for another 5 minutes.

Meanwhile, in a large sauté pan, melt the butter over medium low heat.  Add the leeks and cook until softened, about 5-6 minutes.  Add the mushrooms, thyme and salt.  Raise the heat to high and cook until the mushrooms have let out their liquids and it has evaporated.  Add the tarragon cook for another minute, then take off heat.  Let cool.

In a medium bowl, add the eggs, cream, cheese, black pepper and nutmeg.  Mix well.  Add the cooled mushroom mixture.

When your tart has finished pre-baking, lower the oven to 375F (190C).  Place the mushroom mix in the tart shell, and bake in the oven for 40 minutes.  Let cool 20 minutes before serving.

From my kitchen to yours,

Carla

 

Spinach and Four Cheese Baked Pasta

Spinach and 4 cheese pasta

 

The only way I can get my daughter to eat spinach is to pair it with cheese.  So, I did.  Pasta al Forno, or Baked Pasta, I guess could be considered the great granddaddy of Mac & Cheese.  My family adores Pasta al Forno, so whenever I can, I try to come up with interesting variations.  One of the most important parts of this recipe is making a great béchamel.  Bechamel is silky and creamy, if done properly.  The only thing it requires, is time, a good amount of stirring and a proper roux.

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Making a roux is easy, ruining it is even easier.  This part of the process requires you to be completely aware and not leave it for a second, because it can and will burn!  The key is cooking it over very low heat, and stirring constantly.  Another tip, is to always slowly stream COLD milk (or cream, if you’re feeling really sinful) into the roux, while stirring vigorously.

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Your béchamel should be perfect in about 10 – 15 minutes.  When it’s done, take off the heat, and add the salt, pepper and all the cheese you want!

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I used a mix of Gruyère, Ricotta Salata, Emmenthal (a.k.a. Swiss Cheese) and Old Amsterdam, which has a slightly nutty flavor, similar to a mild cheddar.

Whatever combination, I am sure this will be a winner at dinner!

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So here’s what you’re going to need:

Serves 6 approx.

1 lb pasta, I used gnocchetti

200 g frozen spinach, boiled and drained

4 tbsp butter

4 tbsp all-purpose flour

3 cups cold milk

1 cup cold heavy cream

4 cups mixed, grated cheese

Salt and Pepper, to taste

Freshly grated nutmeg, to taste

1 cup bread crumbs plus 1 tbsp butter, melted

Boil pasta according to package directions, draining one minute before the time on package.  Set aside.  In a heavy stockpot over very low heat, melt the butter until foamy.  Add the flour and whisk.  Cook over low heat for about 5-6 minutes, whisking constantly.  Slowly pour in your cold milk (or milk and cream), whisking all the time to make sure there are no lumps. Now switch to a wooden spoon. Cook over low heat for about 10-15 minutes, stirring all the time, until thickened.  Take off the heat and add the salt, pepper, nutmeg and the cheeses.

Add the spinach and pasta to the cheese sauce, mix well.  Preheat the oven to 180 C.  Add the pasta to a large baking dish, set aside.

In a small bowl, mix the breadcrumbs with the butter until thoroughly combined.  Sprinkle on top of the pasta evenly.

Place the pasta in the oven and cook for about 25-30 minutes, or until bubbling and the breadcrumbs are nice and golden.  Take out of the oven and let rest 10 minutes before serving.

From my kitchen to yours,

Carla

Pesce al Acqua Pazza – Sea Bream in “Crazy Water” Sauce

Pesce al Aqua Pazza

Acqua Pazza is probably one of my favorite styles of baking fish.  I tried it in Positano for the first time, and I was so enthralled with it, it completely embodies what you want to eat in summer in the Mediterranean.

Acqua Pazza literally means, crazy water.  I guess the crazy part is that it has just a touch of chili pepper, but if that’s what crazy means, I am totally “loco” over it!

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Super simple to make, it will literally take you all of 40 minutes to make this.  Most of the ingredients you will probably have in your pantry already, all you need is some delicious super fresh fish.  We decided on this beautiful Red Sea Bream, very typical here in Spain.

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Easy enough for a weeknight meal, but spectacular for an early lunch now that the weather is warming up!   I hope you try it, cause I am sure you will be hooked too!

So here’s what you’re going to need:

1  2kg whole firm fleshed white fish, such as Corvina, Snapper, Sea Bream, or Sea Bass.  Ask your fishmonger to clean it for you.

Salt and Pepper, to taste

3 tbsp olive oil

1 tsp chili pepper flakes

1/2 large onion, sliced

3 garlic cloves, smashed

1 cup cherry tomatoes, halved

1 tbsp capers

1/2 cup dry white wine

1/4 cup water

1 tbsp lemon juice

Lemon slices, for garnish

Pre heat the oven to 200 C.  Wash the fish thoroughly, inside and out.  Sprinkle with salt and pepper, and place in a large baking dish.  Set aside.

In a large frying pan, heat the olive oil over medium low heat.  Add the chili pepper, onion, and garlic, and sauté until translucent, about 5 minutes.  Add the cherry tomatoes and raise the heat to high, stirring.  Add the white wine and capers, and cook for another 5 minutes, or until super fragrant.  Take off heat and add the 1/4 cup water and lemon juice.  Let cool for about 5 minutes, and pour over fish, add the lemon slices to the top.

Bake in the oven for 25 minutes, serve immediately.

From my kitchen to yours,

Carla

Blood Orange and Ricotta Pancakes with Minted Strawberries

Blood Orange and Ricotta Pancakes

 

On the weekends, my tummy and daughter begs me to make pancakes.  It’s something I have done for, let’s see, 15 years.  That is a lot of pancakes my friends.  Needless to say, I need to vary the ingredients because regular pancakes, as good as they are, get a little boring.  Now, I’ve seen multiple recipes for Lemon Ricotta pancakes, but I have a stash of blood oranges, and decided to switch it up and see what came out.

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I didn’t use this many for the recipe, the juice from one was enough.  The rest were just juiced to go with our breakfast.  I was pleasantly surprised, the times I have made the lemon ricotta, I really didn’t taste that much lemon.  The blood orange juice gave it a sweeter, and slightly tart flavor.  Adding ricotta made them super creamy and just a little bit denser.  We all loved them, and as soon as blood orange season rolls around again, I know that I’ll be making this on Saturday morning!

So here’s what you’re going to need:

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 egg

1/2 cup milk

Juice from one Blood Orange

1/2 cup ricotta

1 cup sliced strawberries

1 tbsp mint, in chiffonade

1 tsp sugar

Butter

Maple Syrup

In a large bowl, sift the flour, baking powder, salt and cinnamon.  Set aside.  In another bowl, mix the egg, milk, orange juice and ricotta until combined.  Add to the flour mixture, and whisk just until combined.  Do not overmix, it’s ok if there are still some lumps.

In a small bowl, mix the strawberries, mint and sugar well.  Let them sit until you are ready to serve.

Heat a non-stick frying pan over medium heat.  Add a tsp of oil or butter, and wipe the pan with a paper towel so there is just a film of the oil or butter.

Using a 1/4 cup measurement, or a small ladle, place the batter and cook until it bubbles, then flip over.  Repeat with remaining batter.  You should be able to make 6-7 pancakes.

Top the pancakes with the strawberries, butter and syrup.  Serve immediately.

From my kitchen to yours,

Carla

Asparagus and Red Pepper Quiche

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Spring has definitely sprung, and as the days grow warmer in Madrid, it’s time to eat lighter and take advantage of nature’s bounty.  Asparagus is something that I look forward to every year, especially since my daughter absolutely loves them.  Yet I find that I seem to prepare them in the same ways, lightly sautéed either with eggs, parmesan or just a simple vinaigrette.

This year, I was going through a book that I have not opened in a long time.  My copy of Michel Roux’s “Pastry; Sweet and Savoury” has been sitting on my shelf for years.  I always leaf through it, and promise myself that I will try some of the recipes, yet I think I have only made one before.

I remember I bought the tart pan for this recipe specifically a couple of years ago, because the picture in the book struck me for its beauty.  I was a bit wary though, because the many times I had read the recipe, it seemed quite complicated.  I wasn’t wrong.  But what I didn’t realize, was how wonderful and delicious it is.  So yes, it is time-consuming, but I think if you tackle it bit by bit then it will become infinitely easier.  It isn’t hard, just laborious.

The result is a Quiche so elegant, so refined and bursting with spring flavors.  I hope you will try it too.  Oh, and the pastry is to die for.  ‘Nuff said.

So here’s what you’re going to need:

Adapted from Michel Roux’s  Pastry; Sweet and Savoury

1 recipe short crust dough (follows)

40-45 medium asparagus stalks

salt and freshly ground pepper

5 red peppers, semi-confit (recipe follows) 600g total weight before confit

1 egg

1 egg yolk

200ml whipping cream

pinch of nutmeg

6 dill sprigs

Roll out the dough to 3mm and cover the elongated tart pan.  Cover and refrigerate for 20 minutes.

Preheat oven to 190C, poke the dough in the tart pan and cover it with parchment and pie weights (or dried beans if you don’t have pie weights).  Bake for 20 minutes.   Lower the heat to 170C, remove pie weights and parchment and bake for another 10 minutes.  Remove from oven and proceed with the filling.

Trim asparagus to 10cm to fit the tart pan ( do use a ruler).  Reserve bottom stalks for soups or frittata.  Steam until just tender, about 3 minutes.  Rinse under cold water to stop the cooking process and set aside.

Chop the already confit peppers, and set on a paper towel to drain off all the oil.  Place evenly on the baked tart pan.

In a medium bowl, mix the egg and the yolk with the cream, season with nutmeg, salt and pepper.  Pour 3/4 of the cream mix onto the peppers.  Carefully place the asparagus, 2 by 2 horizontally facing opposite sides in your tart pan.  Spoon the rest of the cream mixture on top.  Bake in oven for 30 minutes.  Take out of the oven and place over a rack to cool for 20 minutes before unmolding.

With a spatula, lift the Quiche on to a plate.  Place the dill springs on top, and serve warm.  You can accompany it with a side salad for a perfect spring meal.

SHORT CRUST DOUGH RECIPE:

250g flour

150g cold unsalted butter, cut into small squares

1/2 tsp salt

1 egg

1 tbsp cold milk

In a large bowl, add all the ingredients.  With your fingertips, start mixing all the ingredients until it resembles wet sand.  Form into a ball, cover with plastic wrap and refrigerate for 1 hour or up to a week.  You can also freeze it for up to 3  months.

CONFIT RED PEPPERS RECIPE:

600g red peppers (if not for this recipe, you can use whatever color you want, or a mix)

600ml of olive oil

2 thyme sprigs

1 bay leaf

1 rosemary sprig

1 garlic clove, peeled

1 tsp black or white peppercorns

Roast the peppers, in the broiler or on a grill.  Char the skin all over, then place in a plastic bag for 15 minutes to cool and sweat.  Remove skin and seeds.

Heat oil in a small stock pot to 70C (very very low heat).  Add all the ingredients plus the peppers and cook for 30 minutes.  Let cool, and if not using immediately, place the oil with all the ingredients in an airtight container in the refrigerator until you are going to use them.

From my kitchen to yours,

Carla

“Kitchen Sink” – Power Breakfast Muffins

Breakfast Muffins

These days I have exercising like a fiend.  I am extremely proud of myself because I usually train when I have a race coming up, and then take a more relaxed attitude to working out.  But, since this year I wanted to not only lose weight, but get healthier and feel better, I have stuck to a rigorous gym workout for the last 4 months.  (Patting myself on the back now.)

The only problem, is mid through my workout, I get ravenously hungry.  I have done the fruit and yogurt with granola, the eggs with toast, smoothies, you name it.  I needed something filling and portable to take to the gym with me, that is healthy, but also feels like I am indulging.  So, I went into my pantry, I love having a pantry after all these years, by the way, and basically took out a basket full of ingredients that could possibly go into a muffin.  I edited quite a few, but I did end up using most of them.  The result was perfect.

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Made with whole wheat flour, oat bran, chia seeds, walnuts, fruit and some cinnamon and chocolate for that splurge factor, these are fantastic little nutrient power houses, with no added fats!  Ridiculously delicious and easy to make, and super healthy, these will be a staple to carry in my gym bag when my belly starts a rumbling!!

So here’s what you’re going to need:

1 cup whole wheat flour

1/2 cup all purpose flour

1 cup oat bran

1/4 cup chia seeds

1/4 cup brown sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp cinnamon

1/2 cup chopped walnuts

1/2 cup raisins

1/2 cup chopped semi sweet chocolate

1 ripe banana, mashed

1 cup oat milk (you can substitute soy, almond or real milk if you want)

1/2 cup apple juice or sauce

1/2 cup molasses

1 egg

Preheat the oven to 350F (180C).  Spray a muffin tin with cooking spray, set aside.

In a large bowl, mix all the dry ingredients together.  Sprinkle in the walnuts, raisins and chocolate.  Mix well.  In another bowl, mix the banana, oat milk, apple juice, molasses and egg.  Fold into the dry ingredients.

Use a 1/4 cup measurement to fill the muffin tin 3/4 full.  Cook for 16-18 minutes.  Let cool on a wire rack for 10-15 minutes before serving.

From my kitchen to yours,

Carla

Rigatoni with Cauliflower

Rigatoni with Cauliflower

It is amazing how many variations of sauces there are for pasta.  Although there are some that can be found throughout Italy, such as carbonara, ragu bolognese, al pommodoro, there are some that are truly autochthonous to a certain region.  For example, the only place that I have seen pasta to be eaten with lentils, is Naples.  This one, rigatoni with cauliflower, is from Sicily.

My household wasn’t very excited at the prospect of having cauliflower with their pasta, probably because my fiancé Paolo is from the north, and you just Don’t. Put. Cauliflower. On. Pasta. Period.

But, I need them to eat their veg, and I figured under the tomatoes and anchovies and breadcrumbs, it would be well masked.  This dish is great for anyone that want to get their vitamins and some omega 3′s in a plate of pasta.  Seriously, isn’t that the best way?  (Unless you are allergic to gluten, that is!)

This is another recipe from the book that I mentioned in my last postThe Country Cooking of Italy, by Colman Andrews.  I have to admit, I was unsure of how it was going to taste, since I never actually ate this anywhere in Sicily, but to all of our surprise, it was really delicious!  If you aren’t fond of anchovies, you can omit or lessen the amount.  I personally love them, but I know they aren’t everyone’s favorite!

So here’s what you’re going to need:

Serves 4-6

1/2 cup extra virgin olive oil

1 cup toasted breadcrumbs

1 small head of cauliflower, separated into florets and finely chopped

6-8 anchovy fillets, finely chopped

4 garlic cloves, minced

1/2 tsp peperoncini

salt and pepper to taste

5 whole canned san marzano tomatoes, coarsely chopped

1 lb rigatoni

Heat 1 tbsp of the oil in a large frying pan over medium heat.  Add the breadcrumbs, stir well, and cook, stirring frequently, until they are well toasted, about 15 minutes.  Set them aside.

Add the remaining oil to the same frying pan over medium heat.  Add the cauliflower and cook, stirring frequently for about 10 minutes.  Stir in the anchovies, garlic, and peperoncini and season with salt and pepper.  Stir in 1/2 cup water, cover, reduce the heat to low, and cook for about 20 minutes more.

Add the tomatoes to the cauliflower mixture, stir well, and continue to cook, uncovered, until the tomato liquid is absorbed, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until al dente, 8-12 minutes.  Drain the pasta well and return it to the pot.  Stir in the cauliflower mixture and transfer to a warmed serving bowl.  Pass the breadcrumbs at the table.

From my kitchen to yours,

Carla

Blackberry and Cornmeal Muffins

Blackberry and Cornmeal Muffins

 

It’s been one of those weeks.  A pipe burst in our apartment, and we have had severe damage to our floors and walls.  Nothing like inept handymen sent by your landlord to further make a mess of the situation.  Apart from that, it’s been rainy, cold, and I’m kind of homesick.

That means it’s time for me to get baking, and make some feel good treats for breakfast so I can get my butt to the gym, whenever these lovely men think they’ll finish making holes in our floor!

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This recipe is adapted from Martha Stewart’s Cupcakes cookbook.  I love the taste of blackberries, but don’t really enjoy eating them raw.  They are way too grainy and seedy for me, and store-bought always seem to be incredibly tart!  I always dream of walking through some field, and picking them off their bush, and taste the sweet ripeness that only the sun can provide.  Alas, the only time I have had contact with any wild blackberries is when my daughter brought back silk worms from school as a project.  I had no idea that they only ate blackberry leaves, so I had to hunt out a tree and pick the leaves so they wouldn’t die.  Even though I ABHOR any type of worm.  But, I just can’t let a living thing die, disgusting or not.

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Today we found an array of berries at the market, and I love me some blueberries for breakfast, but picked these up thinking I would make the muffins I saw in Martha’s book.  Brought them home, picked up the book, read the recipe and then realized I don’t have any cornmeal.  I only had Arepa flour.  (Arepas are Colombian cornmeal patties- delicious!)  Even though in Martha’s book it stated for cornmeal, I swapped it in, lessening the amount of sugar that the recipe originally called for.  The Arepa flour that I have has some sugar already in the mix.  I didn’t want them to be overly sweet, either, and I wanted to be able to taste the tartness I find unappealing in the raw berries.  It worked perfectly.  Nice and cornbread like, soft, fluffy, and moist, berries bursting when you take a bite.  Definite “picker upper” on a cold rainy day!

So here’s what you’re going to need:

Adapted from Martha Stewart Cupcakes

Makes 12-16 muffins

1 1/4 cup all-purpose flour

1/2 cup fine ground yellow cornmeal

2 tsp baking powder

1 tsp salt

1 1/4 cups sugar

1/2 cup buttermilk, room temperature

2 large eggs, room temperature

7 tbsp butter, melted and cooled

1 -2 containers (6 oz each) fresh blackberries

1. Preheat oven to 375 F (190C).  Line standard muffin tins with paper liners.  Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tbsp sugar.  In another bowl, whisk together buttermilk, eggs and melted butter, pour over flour mixture, whisking to combine.

2.  Fill each lined cup with a scant 1/4 cup batter.  Top batter with blackberries (3-4 berries per cup), then sprinkle evenly with remaining sugar.

3.  Bake, rotating tins halfway through, until evenly browned on top, 20- to 25 minutes.  Transfer to a wire rack to cool completely before removing muffins.  They are best eaten the day they are baked, but will keep in an airtight container for up to 2 days.

From my kitchen to yours,

Carla

Lightened up Mac & Cheese

Mac & Cheese

 

Yup.  I’m on a diet.  That is probably the most loathed word in my vocabulary.  I hate to diet, but I need to.  You see, in about four months, I will be wearing a white dress….and you know how unforgiving white is.  I mean, even my chef white’s are black.

Anyhoo…..so, since I have been so completely undisciplined and totally accustomed to eating my heart’s content, I started to dig up some recipes that I know are in Martha Stewart magazines, namely, the Fit to Eat section.  The first one I came across was this one…..and I love me some Mac and Cheese.

I was really dubious about this lightened up version, in the magazine it looks creamy, but after reading the ingredients, I really wasn’t sure how it would hold up.  And, my daughter and Paolo being pasta connoseiurs….oh boy.  I was setting myself up to fail.  But I did it anyway, and let me tell you….it was amazing!  Ok, it obviously isn’t your typical rich mac and cheese, but damn, this was good!  The main component is Butternut Squash, boiled with chicken stock and nonfat milk, then mashed.  Just a teaspoon of olive oil, and 1 cup of full fat cheddar, this dish screams deliciousness.  And at only 350 calories per serving?  Sold!!!!

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So, if you’re watching your weight, or just want to make a healthier version of a comfort classic, look no farther than this!

Here’s what you’re going to need:

Martha Stewart Living Magazine January 2003

Serves 6

1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1 inch cubes

1 cup homemade or low sodium chicken stock, skimmed of fat

1 1/2 cups nonfat milk

Pinch of freshly grated nutmeg

Pinch of Cayenne pepper

3/4 tsp salt

Freshly ground black pepper

1 lb elbow macaroni

4 oz. extra sharp cheddar cheese, finely grated (about 1 cup)

1/2 cup part skim ricotta cheese

4 tbsp Parmesan cheese, finely grated

2 tbsp fine breadcrumbs

1 tsp olive oil

Olive oil cooking spray

1.  Preheat oven to 375F.  Combine squash, stock and milk in a medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes.  Remove from heat.  Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper.  Stir to combine.

2.  Meanwhile, bring a large pot of water to a boil.  Add noodles; cook until al dente according to package instructions.  Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tbsp Parmesan.

3.  Lightly coat a baking dish with cooking spray.  Transfer noodle mixture to dish.  In a small bowl, combine breadcrumbs, remaining 2 tbsp Parmesan, and oil; sprinkle over noodle mixture.

4.  Cover with foil, and bake 20 minutes.  Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more.  Serve immediately.

Per Serving:  35o Calories, 6 G Fat, 18 MG Cholesterol, 57 G Carbohydrate, 505 MG Sodium, 16 G protein, 2 G Fiber

From my kitchen to yours,

Carla