Tuesday, October 29, 2013

Roasted Vegetable Pasta in Lemon Cream Sauce

Before anyone freaks out about the word "cream" here, let me tell you this recipe is super low calorie.  And it's filling!  It's also really pretty, but my phone really doesn't do it justice.  Leah and I made this up on my birthday (because that's what we do around here on birthdays), and it's absolutely lovely.  Enjoy!

4 tsp. olive oil, divided
2 small onions or 1 large onion
10 cloves garlic (this number is negotiable, but we really like garlic)
1 head broccoli
1 bunch asparagus
1 pint cherry tomatoes
2 bell peppers (not green)
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/4 tsp. black pepper
1/2 tsp. salt (or to taste)
1/4 cup flour
1 1/2 cup water
2 Tbsp. lemon juice
2 cubes chicken bouillon
5 oz. rotini pasta*
2 Tbsp. heavy cream

1. Chop the onions into small pieces.  Add to skillet with 1 tsp. olive oil.  Crush the garlic.  Heat slowly, allowing onions to caramelize.

2. Chop broccoli, asparagus and peppers into bite sized pieces (as shown).  Put all three into a bowl with tomatoes and remaining olive oil.  Toss with a little salt and pepper to coat.  Transfer vegetables to glass baking dish and roast at 450 for 30-40 minutes, stirring occasionally, until vegetables are nice and roasty.

3. While stirring onions frequently, add oregano, basil, thyme, pepper and salt.  Once onions are caramelized, add flour (like a roux).  Once flour is incorporated, add water, bouillon and lemon juice.  Boil until mixture thickens and turn to simmer.

4. Cook pasta according to directions.  (We do this simultaneously with step 3.)

5. Once vegetables are nice and roasted and pasta is soft, drain the pasta and remove vegetables from the oven.  Add the cream to the sauce.  Then add the pasta and vegetables and stir together.  Serve hot with a tiny bit of parmesan sprinkled on top.

*We use Barilla white fiber pasta.  Trust me, it's worth the extra couple cents (it's still cheap!).  It has more protein and fiber than normal pasta but tastes just like your average rotini.  It's seriously a miracle.

Calories per serving: 325.  Fat: 8g. Carbohydrates: 54g. Protein: 9g. Fiber: 9g.  (NOTE: Calories do not include parmesan.  We calculated the calories using the Barilla white fiber pasta.)

Tuesday, October 15, 2013

French Bread

6 cups flour (bread flour is best)
2 Tbsp yeast
2 Tbsp sugar
2 tsp salt
2 cups warm water
1 egg white, lightly beaten
1 Tbsp water

  1. In a large bowl, combine 2 cups flour, yeast, sugar, and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf.  Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  5. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.