Monthly Archives: July 2016

July 19, 2016 · 1:52 pm

Summer Pasta and Chickpea Salad

Just to reduce our consumption of red meat and for a change of pace, we observe Meat-free Mondays. I’m looking for creative dishes for my Monday menu. Here’s one that I modified from a Lidia Bastianich recipe featured in a recent issue of AARP The Magazine. I changed the dressing and added garbanzo beans (chickpeas) for more protein and fiber. 

So with apologies to Lidia, here is my recipe:

Summer Pasta and Chickpea Salad

Serves 6

Ingredients:

  • 4 cups cooked farfalle (Bow tie) pasta
  • 2 pounds grape tomatoes, halved
  • 12 ounces prepared fat-free Italian dressing
  • 1 cup shredded part-skim mozzarella
  • 1 clove garlic, minced 
  • 1 can chickpeas, rinsed and drained (or 2 cups cooked chickpeas)
  • 6-8 leaves fresh basil, cut into small ribbons

Directions:

  1. In the bottom of a large bowl, combine the garlic and Italian dressing. 
  2. Toss pasta in the dressing.
  3. Add tomatoes, basil leaves, and chickpeas. Fold gently into pasta.
  4. Cover and marinate at room temperature one hour (or in refrigerator overnight).
  5. Serve garnished with the mozzarella.



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July 10, 2016 · 7:35 am

More on Brussels Sprouts

BS

Shaved Brussels Sprouts Washed & Ready to eat

In my previous post, I sang the praises of shaved Brussels Sprouts. This week I picked up a free recipe card at the grocery store and tried it. It paired Brussels Sprouts with carrots, adding a sweetness to balance the sulfur-like taste of veggies in the cabbage family. Yum! So with apologies to Publix for a couple of modifications, here it is. 

RECIPE

Brussels Sprouts and Carrots

Serves 4

Ingredients:

  • Nonstick cooking spray
  • 1 package shaved Brussels sprouts
  • 5 oz. carrots cut into matchsticks
  • 1 Tbsp. butter
  • ¼ tsp. Kosher or pink Himalayan salt
  • ¼ tsp. fresh ground pepper

Directions:

  1. Spray skillet with cooking spray and preheat on medium 2-3 minutes.
  2. Add Brussels sprouts and carrot matchsticks, cover, and reduce heat to low. Cook for about 5 minutes or until sprouts and carrots are tender but not overcooked.
  3. Remove skillet from heat. Add butter, salt, and pepper and toss.
  4. Serve immediately.

Note: This dish also works in the microwave oven. Use a microwave-safe dish, rinse sprouts and carrots, and then cover with a wet paper towel. Microwave on High 2-3 minutes, stir, and add butter. Cover and let stand for five minutes. Season, toss, and serve.

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July 4, 2016 · 7:31 am

Sprouting Out

Brussels Sprouts. Love ’em or hate ’em? If you avoid cooking Brussels sprouts, perhaps you need to try a new approach. Boil them whole until your kitchen stinks? No, thank you. But the Hasty Tasty Meals version isn’t your grandmother’s Brussels sprouts. Let’s revisit these nutritional wonders.

First, don’t cook the Brussels sprouts whole. Try slicing them in halves, drizzling them with olive oil. Season with a dash of garlic and herbes de Provence, and roast them in the oven or on the grill. Delicious. Or slice them and add to a stir fry instead of Bok Choy or other cabbage. For summer, my favorite Brussels sprouts dish is best served cold: Brussels sprouts salad or Brussels Sprouts slaw.

Whether it’s a fourth of July cookout or a covered dish dinner, your slaw will be a hit (and you needn’t reveal its secret ingredient!) To make the slaw a Hasty Tasty Meal, buy the Brussels sprouts already sliced or shaved.

BS

Shaved Brussels Sprouts Washed & Ready to eat

RECIPE

Brussels Sprouts Slaw

Serves 6

Ingredients:

    1. 1 bag shaved Brussels sprouts (or approximately 2 cups)
    2. 1 cup shredded carrots
    3. 1 sweet onion, diced
    4. 1 cup diced celery
    5. ¼ cup mayonnaise
    6. ¼ cup sour cream
    7. 1 Tbsp. brown mustard
    8. 1 tsp. Kosher salt
    9. freshly ground pepper to taste

Directions:

  • Make dressing in the bottom of a large bowl by combining sour cream, mayonnaise, mustard, salt, and pepper.
  • Add all other ingredients and toss well in the dressing.
    Cover and refrigerate for at least an hour (up to 24 hours).
  • Serve!

 

RECIPE

Brussels Sprouts Salad

Serves 4

Ingredients:

  1. 1 bag shaved Brussels sprouts (Approx. 2 cups)
  2. ½ cup thinly sliced sweet onions or green onions
  3.  ¼ cup white wine or rice vinegar
  4.  2 Tbsp. honey
  5. ¼ cup extra virgin olive oil
  6. ¼ cup nuts, any kind (but I like pecans) toasted
  7. ¼ cup freshly grated Parmesan cheese
  8. Kosher salt and freshly ground pepper to taste

Directions:

  • Whisk together the oil, honey, and vinegar.
  • Toss mixture with the Brussels sprouts and onions.
  • Cover and refrigerate for 30 minutes.
  • Serve topped with nuts and Parmesan cheese.
  • (Optional) Season if necessary, but the nuts and cheese may have enough saltiness.

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