Clean Eating mac & cheese

This is not a typical elbow-pasta-slathered-in-orangey-cheese-topped-with-buttery-crumbs kind of mac & cheese. But it still ranks mighty high on the decadence scale, without the side of guilt. The recipe comes from the March 2012 issue of Clean Eating Magazine, which accompanied me to Chicago. With a few minor tweaks, I was able to make this gluten-free so The H could enjoy it, too. Because it'd be pretty rude of me to make dinner for the family and then stuff my face in front of him while he looked on forlornly (and hungrily), don't you think?

Clean Eating Mac & Cheese
from Clean Eating Magazine, Vol. 5 Issue 2
serves 4

I had a really great [camera phone] picture to post, but it was deleted before I could have The H send it to me. Alas, you're stuck looking at this dimly-lit, slightly unfocused version.

The broccoli and red pepper, not usually one of my favorites, were vegetation perfection in this meal. After a few bites, The H and I agreed that we could've done without the beans, though--too smooshy. However, we both think adding some cooked chicken would be delightful. The little guy was in a bad mood and pretty much refused to try this, even though it's packed full of things he usually loves. I'm sticking the kid-friendly tag on this anyway, because I truly believe if he was having a better day, he'd have asked for seconds of this one.

Lesson learned

In my quest to use our freezer stash of beef, tonight's dinner was lasagna. The grocery store didn't have the gluten free DeBoles noodles I've had great luck with before, so I took a chance on another brand--and won't do that again.

Tinkyada brown rice pasta lasagna noodles came out of the box semi-broken, were pain to cook (DeBoles are no-boil), and then proceeded to further fall apart afterward. And I even undercooked them a bit to account for oven time! I had to piece them together like a puzzle in the pan, and ended up short on the top layer because some stuck together. It was not a great end to my annoying stressful day.

However, the little guy *loved* it, which is so rare these days (yes, even if you start your kids eating healthfully, they CAN and likely WILL become picky eaters at some point!), and The H and I enjoyed it as well. We have half the 13x9 left for lunch on Sunday, so overall I suppose it turned out ok. We served this with roasted broccoli, which is always a win in my book.

I love my grocery store!

This afternoon when I was checking out at Ken's Fruit Market (KFA) the [person I presume to be the] owner's wife asked me, with no other lead-in, if I was still doing my blog.

(source)
Now, I know it's a small store, and The H and I are in there *several* times a week, but I haven't mentioned my blog to her for over a year, since SHE asked ME if I was the "Clean Eating Machine." That interaction came about when I was purchasing leeks for a soup; she asked what in the world someone did with those, so I told her I was trying a new recipe for my blog.

So anyway, today. I was a little bit speechless for a second, but recovered quickly and told her that yes, I am still blogging, and actually recently linked to their website with my post about spilled flour.

And as I stand here in the kitchen, blogging and cooking all at once, I have to mention all the ingredients in tonight's dinner (Artichoke Lemon Chicken Pasta) that came from Ken's:

Chicken
Lemon
Mushrooms
Bacon
Cream
Parsley
Asparagus

The only non-KFA items are white wine, chicken broth (I had already gotten it at Costco), artichoke hearts (thank you, Trader Joe's), and gluten-free pasta.

Lemon Artichoke Chicken Pasta
from "So Tasty, So Yummy"
serves 4-6

Ingredients**
12 ounces pasta
2 strips of bacon
2 boneless, skinless chicken breasts, pounded thin
1/4 cup all-purpose flour (omitted)
salt and pepper to taste
1 cup sliced mushrooms
1 can artichoke hearts, drained and quartered (half a bag of TJ's frozen ones worked beautifully)
2 teaspoons capers, drained (omitted)
1/2 cup white wine
1 cup chicken broth
1/3 cup fresh lemon juice
1/3 cup heavy cream
1 Tbsp butter (omitted)
Chopped fresh parsley for garnishing

**Looking back on this list, it seems I omitted quite a bit--but I don't feel that my changes negatively altered the overall product. It was still creamy and completely flavorful, just with slightly less fat, sodium, and calories. The instructions below reflect how I cooked this meal.**

Instructions
1. Bring a large pot of salted water to a boil over medium heat. Cook pasta as directed; drain and set aside.

2. In a large Dutch oven, cook bacon slices over medium heat. Remove to a paper towel and let cool. Chop into bits when cooled.

3. Cook chicken in bacon grease until lightly browned on each side, and cooked through. Remove to a cutting board lined with paper towel.

4. Add mushrooms and artichokes to Dutch oven; saute until mushrooms are tender. Deglaze the pan with the wine, stirring to loosen all the browned bits from the bottom of the pan. Cook two minutes, then add chicken broth and lemon juice. Cook two more minutes, then add cream and heat through. Season with salt and pepper to taste.

5. Slice chicken into strips and add to mushroom-artichoke mixture. Stir in bacon bits and a handful of fresh chopped parsley. Serve hot.

Post-dinner update: This was a hit! Even the little guy had more than one serving, and bravely tried the artichokes. I loved the lemony sauce over the pasta and artichokes, though The H thought he would've enjoyed it more with less lemon. (I have a "thing" for lots of lemon. Ask The H sometime.)

Either way, I look forward to making this again. We did not flour the chicken (for somewhat obvious reasons, I hope) but did add salt and pepper as it cooked. I omitted the butter but left the heavy cream as is, since it's such a small amount anyway. The box of GF pasta I had was only 8oz instead of the 12oz called for, so we had a lot of soupy sauce that we ended up thickening with an arrowroot slurry.

After watching the little guy pick out all the pieces of bacon that had the nerve to end up in his mouth, and tasting the bacony-flavored chicken as I sliced it, I realized I could probably omit the crumbled bacon at the end. Mine turned out crispier than I would've liked anyway, but the flavor was a nice base to start with. We served this with (not seasonal) fresh roasted asparagus.

Pesto!

This summer I decided to branch out a bit and try growing more than just green beans, since that turned out well last year. Part of this expanded gardening attempt means I now have several basil plants growing in my yard. And yes, they are growing! So much, in fact, that a friend was kind enough to harvest some for me while we were in CT (to keep it happy), and I still had enough to make a batch of pesto with the stuff that remained.

Well, I thought I did. But it would've been a small batch. Not quite enough for the company we were having for dinner. And when I went to my beloved Ken's Fruit Market (they have a website now! isn't it pretty?) to grab another bunch or two, they were out. ACK! My company was on its way, if not at my house already, and I had to decide what to do, quickly.

And thus, spinach-basil pesto was born. Thanks to most of a bag of spinach in my crisper and the end of a jar of Trader Joe's pesto genovese, my meager harvest turned into a giant delicious heap of green goodness. Even the little guy, once we convinced him to just try it already, enjoyed his.

We served this with a salad (I know, leafy green overkill much?) and yellow watermelon from the farmers' market. That was the juiciest melon I've ever had! I think it's called a "yellow doll" or something. The little guy needed a bit of convincing to try that, too (are all newly-turned-3-year-olds this picky?!) but then he couldn't get enough.

These photos are remarkably less staged than even my usuals, since I almost forgot to snap any before we sat down to eat.

I used Bridget's blog for inspiration, mostly regarding the toasting of the nuts/garlic and bruising of the basil, but the quantities I used were based on what I had available. The spinach helped mellow the bite of the garlic and peppiness of the basil, but it still had plenty of flavor. My nuts were walnuts; my oil was grapeseed. I added 8 ounces of cooked chicken to the pasta before stirring in the sauce to make it more filling. And, of course, the pasta I used was gluten-free.

Shrimp Noodle Salad

If you don't like shrimp, I feel a little bit sad for you right now. This recipe blew past the Asian Noodle Bowls from last week and shot straight to the top of my list of "favorite noodley things in a bowl." I was seriously cramming it into my mouth in a very uncool manner when it was done. My kitchen smelled so good! It kind of surprised me for what little seems to go into this dish.



Shrimp, Edamame, and Cellophane Noodle Salad
from Clean Eating Magazine, Fall 2008

serves 4

2 1/2 Tbsp balsamic vinegar
2 Tbsp low-sodium soy sauce (I decreased to 2T as this is not my favorite flavor)
1 Tbsp agave nectar
2 cloves garlic, smashed but not cut
12oz raw shrimp, peeled and deveined (I used 8oz cooked frozen "salad shrimp")
8oz dried cellophane or mung bean noodles (I couldn't find these and used thin rice ones)
1 1/2 cups shelled edamame (I used 1/2 cup edamame and 1 cup peas)
1 Tbsp refined safflower oil (I used another oil I had)
3 shallots, sliced into 1/4 inch pieces
1/4 cup sunflower sprouts (omitted)



1. Fill a large pot with water. Add garlic and bring to a boil over high heat. Meanwhile, in a small bowl, combine vinegar, soy sauce, and agave. Set aside.

2. When water is boiling, remove from heat and add shrimp and noodles. Cover and let stand until shrimp are barely opaque, about 3 minutes (same time if using cooked/frozen shrimp). Stir in edamame. Drain, rinse with cold water, and drain again. Remove garlic and discard.

3. In a large wok or skillet, heat oil over medium heat. Add shallots and stir-fry for 2 minutes or until tender. Remove from heat and stir in noodles, then add vinegar mixture. Toss well to combine.

4. Serve warm or at room temperature, topped with sprouts.



OK looking at all my italics after the ingredients, it looks like I made a totally different dish. But I didn't make any changes that I feel compromise the integrity of the original recipe. When I make this again, I will use all peas and skip the edamame altogether. I didn't care for the texture and, really, lack of flavor the soy beans had in this dish, but the peas were great. I added them to the water when I stirred in the shrimp and noodles. Looking forward to leftovers!

Nutrition information per 1-cup serving (when made without substitutions):
Calories - 290
Fat - 7g
Carbs - 30g
Fiber - 3g
Sugars - 7g
Protein - 25mg
Sodium - 455mg
Cholesterol - 129mg

Pasta with chicken and broccoli

This recipe could also be called "Watch your kid eat green stuff" as it's literally only the second time I've seen the little guy willingly eat fresh broccoli (the other time was with this recipe).



Kids Love Pasta with Chicken and Broccoli
from The Eat-Clean Diet for Family & Kids by Tosca Reno serves 4 generously

8oz brown rice pasta shapes (your choice)
3 cups fresh broccoli florets (about 1 medium crown)
1 cup frozen peas
4 boneless, skinless chicken breasts, sliced into 1/2" pieces
2 cloves garlic, minced
1 tsp chicken seasoning (I didn't know what this was, and used 1/2tsp poultry seasoning)
1/4 tsp paprika
1/4 tsp chili powder
1 tsp dried basil, crumbled
2 Tbsp extra-virgin olive oil
1/4 cup plain low-fat yogurt
Fresh-ground black pepper, to taste
Sea salt, to taste

1. In a large pot, cook pasta according to package instructions. Toss broccoli and peas into the boiling water during the last few minutes of cooking time. Drain into a large colander, return mixture to pot, and cover.

2. While pasta is boiling, place the sliced chicken, chicken seasoning, basil, paprika, garlic, and chili powder in a large zip-top bag. Toss until chicken is well coated.

3. Heat olive oil in a large skillet over med-high heat and add chicken. Cook 5 minutes, stirring constantly, or until cooked through.

4. Add cooked chicken to pasta mixture. Stir in yogurt, salt, and pepper. Toss until ingredients are evenly distributed. Serve immediately.

Nutrition information per 3/4 cup serving: Calories - 200 Fat - 5g Protein - 13g Carbs - 24g Fiber - 4.5g Sodium - 40mg Cholesterol - 20mg

Shrimp pasta

The other day I was home alone for lunch (daycare day!) and craving shrimp with pasta. Since The H wasn't around I could safely use up the last of my non-gluten-free angel hair, and whipped up this super-fast and tasty lunch.

First I thawed the shrimp in a bowl of cold water and chopped the rest of what I'd need--shallots, parsley, garlic.

While the pasta cooked, the shallots and parsley were sauteed in olive oil, followed by the shrimp. I seasoned them with sea salt, black pepper, and crushed red pepper. When the pasta was done I drained it and added it to the skillet, along with the fresh parsley.

This could have used a saucier sauce--I'll use lemon juice and more olive oil next time--but it sure did hit the spot!

Our favorite pasta

This pasta dish came together very quickly, since the sausage was already cooked and the sauce came from a jar. When I make a package of Italian turkey sausage links, I cook the entire package (Jennie-O contains 5 links) and set some aside to freeze for future use. The spicy one is especially great for curry-stuffed acorn squash. When I cook it, I remove the casings and brown the sausage like any regular ground meat. This is also the kind of sausage called for in Clean Eating Magazine's turkey sausage ragu.

Anyway, back to the pasta. It made a perfect after-church lunch on Sunday afternoon, but would also be a nice, fast weeknight meal. We used gluten-free brown rice pasta, but it would work well with any pasta in the shape of your choice. Serve it with fresh fruit or a salad to round out the meal. We make a variation of this several times a month.

Baked Ziti-style Sausage Pasta

serves 4

8oz dry pasta

Jarred marinara sauce

Dried Italian herbs and crushed red pepper, to taste

4oz fresh mushrooms, washed and sliced

Handful of fresh spinach, chopped

4oz spicy Italian-style ground turkey sausage, cooked

Shredded mozzarella cheese, optional OR fresh grated parmesan cheese, for serving

1. Preheat oven to 350*. Cook pasta according to package directions.

2. While pasta is cooking, heat marinara sauce in a medium saucepan over low heat. Add mushrooms, spinach, and cooked sausage. Season to taste with Italian herbs and crushed red pepper and heat through.

3. Drain pasta and combine with sauce mixture. Add more sauce if mixture looks too dry. Pour into a lightly-sprayed 8x8 baking dish.

4. Top with shredded cheese, if using, and bake 15 minutes or until heated through and cheese is melted.

Gluten-free lasagna: A review

Did you know there was such a thing as gluten-free lasagna noodles? I didn't, at least until I stumbled upon them at one of our new favorite stores. Of course I had to buy them; part of dealing with a food allergy is finding suitable and safe alternatives to favorite pre-allergy foods. A big pan of gooey, melty, meaty cheese and tangy sauce that won't send The H running for the hills (or the emergency room)? Yes, please!

This was the package that caught my eye:

And this is what the final product looked like:

I was so pleased to see that these baked up *just right* and that the final product stayed together in layers, just like a good lasagna should.

Our filling was made of ground turkey, spinach, low-fat cottage cheese, egg whites from a carton, and a blend of Italian cheeses. It could easily be made vegetarian, or with a white sauce... lots of possibilities, just like with "regular" lasagna! I may or may not have had more than one piece...

We will definitely be buying these again. We've also had good luck with their gluten-free corn spaghetti, which we used as the base for a mushroom alfredo last week. Way to go, DeBoles!

Happy hundredth!

This post is my 100th since the start of my clean-eating blog and lifestyle. Happy day! To celebrate (not really; I was going to make it anyway), I made spaghetti and meatballs for the first time in my entire life, I think.

The inspiration for the meatballs came from this recipe, but of course I made my own changes. First, I made them the night before we wanted to use them. To the turkey mixture (I used 12oz, what I had left from making turkey nachos for dinner on Friday) I added about 1/2 cup finely minced onion, 1/2 cup chopped mushrooms, and 1/2 cup fresh minced parsley. I also used one egg white instead of a whole egg and oat flour in place of the bread crumbs. After sautéing to brown them on all sides (some fell apart a bit--might need to adjust my egg white/oat flour additions), I put them in the fridge until dinner today.

While the water for the spaghetti and rotini--both Trader Joe's brown rice pastas--came to a boil, I simmered the meatballs in a combination of marinara sauce, leftover crushed tomatoes, garlic powder, Italian seasoning, and crushed red pepper.

They turned out great! The H loved them and asked that I make them again. I thought they were very hearty--I had four, which was one too many. Rice pasta is so filling! The little guy got rotini because it's easier to pick up or poke by himself. He wouldn't eat any unless we called them "turkey balls" rather than meatballs. Whatever works!

Turkey Sausage Ragu

Tonight marks the second time I've made this recipe from the Nov/Dec 2009 issue of Clean Eating Magazine, and when I looked back at the page for the recipe, I noticed that I first made it exactly one month ago, on 10-30-09. Tasty tradition! My substitutions are in parentheses.

Turkey Sausage Ragu

Serves 4 (generously!)

3 tablespoons extra-virgin olive oil

1 large onion, thinly sliced

1 tablespoon fresh thyme (1 tsp dried)

8oz spicy Italian turkey sausage, casings discarded (I used 3 links, Jennie-O brand)

1/4 tsp chile flakes (I omitted this)

3 cloves fresh garlic, minced

1/2 cup red wine (Pinot Noir leftover from the weekend)

1 14.5 ounce can diced tomatoes

1 tablespoon fresh oregano leaves, torn (1 tsp dried)

1 large bunch kale, cleaned and trimmed, roughly chopped

1 tablespoon balsamic vinegar

Salt and fresh ground black pepper

8oz whole wheat pappardelle, fettucine, or tagliatelle pasta (9oz Trader Joe's brown rice fusilli)

1/2 cup flat-leaf parsley, for garnish (omitted)

Parmigiano Reggiano, for garnish (Parmesan)

Instructions:

1. (Set a pot of salted water over medium heat to begin boiling for the pasta while you prep the rest) Add 1Tbsp oil, onion, and thyme to a separate large pot over medium heat. Stir well, cover, and cook until onion is softened and beginning to brown, about 5 minutes. Stir occasionally to prevent scorching. Uncover pot, add sausage, chile flakes, and garlic. Continue cooking 5 minutes, stirring occasionally.

2. Off the heat, deglaze the pan by adding the wine. Return to heat and allow to reduce for 1 minute. Add diced tomatoes, oregano, and kale. Stir well (this was difficult for me at this point, so I didn't really bother), cover, and cook 5 minutes. Remove cover and continue cooking 10 minutes, or until sauce is slightly reduced and thickened. Stir in additional 2Tbsp oil and the balsamic vinegar. Season to taste with salt and pepper.

3. When the sauce is almost finished (when 10min remain), add pasta to boiling water and cook according to package directions. Drain well and toss with sausage mixture. Serve topped with a drizzle of olive oil (I omitted), a sprinkling of parslely, and freshly grated cheese.

I love this meal. It's very hearty and has an awesome, well-rounded flavor, even without adding salt, pepper, parsley, or the additional oil at the end. Using kale gives it a nice crunch, though you could substitute spinach if kale is not your thing. When I made this last month, my son couldn't get enough--he actually licked the plate--but tonight he didn't want anything to do with it. I think he liked the sauce better last time; I added 1/2 cup leftover tomato puree so it coated the pasta with more of a thick sauce than the recipe made tonight. Either way, The H and I were very happy with how it turned out.

Creamy Pumpkin Pasta

Tonight's dinner was inspired by posts like this from Cara's Cravings and this from Proceed With Caution. I made a few substitutions based on what I had in the fridge; my version follows below. While it could have been lower in fat (check the links for how!), I doubt it could have been tastier. The H said it smelled like pumpkin pie, which you may know by now I don't care for. This dish was well-received by nearly* the entire household, however. It was creamy, warm, and very filling, not to mention festively colored. The kale lends a good bite to an otherwise-soft meal. Adding a good dose of fresh ground black pepper at the end helped keep it from being too pie-like.

Creamy Pumpkin Pasta

Makes 4 servings

8 oz short pasta shape (Trader Joe's brown rice fusilli)

1 Tbsp olive oil

2 small onions, thinly sliced

4 cloves garlic, minced

2 tsp dried rubbed sage

3 links chicken sausage (Trader Joe's sweet apple chicken sausage)

1/2 cup plain yogurt (Stoneyfield Farm organic whole-milk)

1 cup pumpkin puree (Trader Joe's organic)

1 cup milk

2 Tbsp low-fat Neufchatel cheese (like I said--what I had in the fridge!)

Sea salt

Black pepper

Dash of nutmeg

1 medium bunch kale, tough stalks removed

1. Salt a large pot of water for the pasta and turn it on med-high heat.

2. Lightly steam the kale (I did this in a covered skillet) for several minutes until wilted but not discolored. Meanwhile...

3. Heat olive oil in large skillet over med-low heat. Add the sliced onions and cook for 10-15 minutes, or until softened and lightly browned. Stir in the minced garlic, rubbed sage, and sliced chicken sausage.

4. Cook pasta in boiling water according to package directions (be careful not to overcook or the whole thing will turn out too mushy).

5. In a blender, combine pumpkin, yogurt, cream cheese, and milk. Blend until smooth. Pour into pan with sausage-onion mixture and continue cooking over low heat. Season to taste with sea salt, pepper, and ground nutmeg.

6. Drain the pasta and return it to the cooking pot. Gently stir in the sausage-onion-sauce mixture and the steamed kale; mix well.

We paired this with a semi-dry local(ish) white wine. A drier choice would have been better. As always, I do not claim to be a food photographer. Consider yourself lucky that I chose to post this picture rather than the ones that showed up Crayola-orange.

* My son actually refused to swallow a bite until we let him dip each piece of pasta into his blueberry applesauce first. After dinner he looked like this (and then promptly got a bath):

I grew a pair.

We're visiting my parents again--seems like we're here more than home, lately--and this time I decided I wasn't going to leave feeling guilty and unhealthy. So I decided to man up and bring my own clean foods. I packed a container of whey protein powder, since I don't care for the flavor of the soy they use, some homemade granola, 72% dark chocolate, raw almonds, rice pasta, and an arsenal of fruits and veggies.

Dinner last night was marinated pork that Mom had already thawed thinking it was chicken, and I made the Italian Pasta Salad from Tosca Reno's Eat-Clean Diet for Family & Kids. I did indulge in two small brownies (!) after dinner, but don't feel too badly about that because they were gluten-free, I used some mashed banana in place of 3/4 of the oil, and they were monstrously delicious.

Breakfast today was a green monster smoothie (milk, spinach, chocolate protein powder, and a frozen banana from Mom's freezer) and my AM snack is Bob's Red Mill 7-grain cereal with blueberries, honey, milk, and a cup of coffee. I am going to toss in a handful of raw almonds to round it out.

We're planning a trip to Trader Joe's later, which is usually detrimental to my bank account, but I have a small list for a change so hopefully it won't be too bad.