Bariatric Surgery - My Story · cheese · eggs · pasta · Uncategorized · WLS

Spaghetti Carbonara

Cravings can be a wonderful thing especially for me in the kitchen.  When it gets cold outside, I want to be in the kitchen.  Cooking makes me happy.  I enjoy it.  I was craving spaghetti carbonara.  Again, a pretty simple dish, and one that I normally have the items in either the pantry or the fridge.

Chop three to four cloves of garlic.Cook bacon, and keep the fat in the pan.  Remove the bacon from the pan, and coarsely chop.Barilla has this wonderful pasta that has 17 grams of protein so I can have some pasta and not feel as though I am cheating completely (because we all have those days).  Follow the directions on the pasta to al dente.  Drain, but reserve one or two cups of pasta water for later in the dish.Mix together two eggs and one cup of Parmesan.  You can add more eggs just make sure that you whip or blend it with the cheese thoroughly.Add the pasta to the pan (with the bacon), stir to coat. Quickly stir in the egg mixture, and add a generous amount of black pepper.img_5520Add some of the pasta water if it seems thick, but just continue to stir until the cheese mixture is fully coated on the pasta.Top with grated cheese and parsley if desired.This made my night!  It is rich and creamy, and completely satisfying.

Let me know if you try it.

Blessings.

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Bariatric Surgery - My Story · cheese · Dinner · pasta · Spinach · Uncategorized · WLS

Orzo with Spinach and Parmesan

I cooked Salmon en Papillote (Salmon in Parchment) for dinner with friends, and wanted a nice side dish.

I had tri-colored Orzo pasta in the pantry, so I decided to dress it up.  First, finely chop a medium shallot.Saute’ in Olive oil, salt and pepper for about two minutes.  Add the dried Orzo to the pan, and saute’ until bits are browned.  Gentle stir to coat the orzo with the oil on a medium high heat.Add in two garlic cloves grated (won’t be as bitter as chopped, and you just want to heat it through).Bring three cups of chicken stock to a boil, and add in the browned orzo. Simmer until the Orzo absorbs most of the stock.  Taste, and add salt and pepper if needed.Add in one medium bag of spinach leaves, coarsely chopped.The spinach will wilt as you stir it into the orzo.Then add cheese (I added a half of cup of fresh mozzarella, and let it melt before adding the Parmesan).  I used about two cups of Parmesan – largely grated – reserving 1/2 cup for the table.I loved it, and it was a nice accompaniment to the Salmon.My plate with the added Parmesan cheese to the Orzo, Salmon with the fried capers and homemade dill/tarter sauce, and roasted broccolini.

Blessings.

Bariatric Surgery - My Story · BBQ · Chicken · Dinner · pasta · Rotisserie Chicken · Summer · Uncategorized

Chicken and Orzo Pasta Salad

I found inspiration from The Kitchen (once again), but this time from Katie Lee.  She made a Greek Chicken and Orzo Pasta Salad.

I had made the Rotisserie Chicken Broccoli Rice Casserole, and had about two cups of chicken left over.  I always save the skin when I break down a rotisserie chicken.  I think that it keeps the chicken moist.

This looks like a lot of ingredients, and to be honest, it is.  Below are the ingredients I used.  I would definitely recommend assembling all of the ingredients before you do anything!!

1 lb boxed Orzo, cooked for al dente, and tossed with olive oil.
2 cups of cooked chicken, chopped (I had leftover Rotisserie chicken)
1 cup of halved cherry tomatoes
2 cloves of garlic, minced (will divide)
2 cups of lemon juice
1 English Cucumber, diced
1/4 cup flat leaf parsley
1 1/2 cups crumbled feta cheese
1 cup Panko bread crumbs
2 teaspoons butter
Red Wine Vinegar
Olive oil
Kosher Salt
Ground Pepper
Dried oregano
garlic powder
Greek seasoning

Cook the pasta to the box directions, drain, and add some olive oil and cool.img_3894For the chicken, the original recipe called for marinating and cooking the chicken tenders.  I cheated, and used Rotisserie chicken.  I added 1/2 cup of lemon juice, garlic powder and Cavender’s Greek Seasoning.  I heated it up in the microwave for a couple of minutes just to warm it (and for the seasonings to mingle).For the dressing, 1/2 cup of olive oil, 1/4 cup red wine vinegar, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1 clove garlic (minced), and juice of 1/2 lemon.  Whisk together to blend.Melt the butter, and add two tablespoons of olive oil.  Saute the garlic, and once bubbly add the Panko bread crumbs.I took it off the heat, and it still got a bit darker than I wanted.  Tasted great…but looked over done.Mix together the orzo, dressing, cucumbers, tomatoes, chicken and feta cheese.  Taste, please add salt and pepper at this stage as the pasta will absorb the dressing quickly (the feta cheese can be salty so I will sometimes over salt my dish).  Then add the bread crumbs, and stir.  You can serve this warm, room temperature or cold.  I prefer it warmed a bit.David’s plate.My bowl…and yes, it is a pig face bowl.  This was so good, and I have plenty for lunches and a couple of dinners next week.

Fresh, filling, and tasty.  I really like the ease of this with the Rotisserie chicken especially since it has so many ingredients.  This would be perfect to take on a picnic or going to a cookout as you could leave the chicken out of the dish, and it would still be a great dish.

Enjoy!

comfort food · FoodTV · Mom · pasta · Uncategorized

Macaroni Salad

My Mom used to make this macaroni salad when she didn’t make her German Potato Salad.  Food Network published this recipe.

Well…once again cravings took over. I made my salad and was quite pleased with how it turned out.  Elbow noodles – cook per box instructions leaving al dente, drain and cool.Chopped three stalks of celery, and green onions.  I sliced four radishes as well.Add a quarter cup of apple cider vinegar, half of cup of mayonnaise, and yellow mustard to taste.   I also added two boiled eggs, chopped.  Mix all of the ingredients together, and add salt and pepper to taste.It was not my mother’s, and certainly not the recipe from the Food Network, but it was so good.Sprinkle with paprika…or not.  Just eat it.

Let me know if you try it?

Blessings.

 

Bariatric Surgery - My Story · Beef · pasta · Pork · Recipes · Spinach · Uncategorized · WLS

Lasagna

David found this recipe for Instant Pot Lasagna – but we don’t have the spring form that fits into our Instant Pot.  So, I decided to modify the recipe and make lasagna anyway.

Ingredients:
Meat Mixture
  • 1/2 lb Lean Ground Beef (85% to 93% lean) You can use all ground beef
  • 1/2 lb Ground Italian Sausage (you can use all sausage)
  • 1/2 tsp Coarse Salt (1/4 tsp table salt)
  • 1/4 tsp Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning
Cheese Mixture
  • 1 cup Ricotta Cheese (or Cottage Cheese)
  • 1 Egg
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated
  • 2 tsp Garlic Powder
  • 1 1/2 tsp Onion Powder
  • 1 1/2 tsp Italian Seasoning
  • 1/2 tsp Oregano
  • 1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp)
  • 1/2 tsp Pepper
  • 1/4 cup Chopped Fresh Parsley
Remaining Layers
  • 1 24oz jar Pasta Sauce (about 3 cups) (marinara, or your favorite brand)
  • 1/2 cup Chopped Spinach Leaves (fresh, or frozen, thawed)
  • 5-6 No Boil Lasagna Noodles
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan Cheese, grated

Cook the meat mixture (beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning). Cook, stirring, until the meat is cooked. Remove meat, drain, and set aside. Mix the Cheese Mixture:  In a mixing bowl combine the ricotta, egg, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.I used a pasta sauce, and spread about 1/2 jar on the bottom of a 9×13 pan.  Then layered the no-bake noodles, then more sauce.  Then layer the meat mixture.Then the cheese mixture.I used fresh, baby spinach (almost the entire small package).Another sauce layer.Continue with the noodles, and repeat until meat and cheese are done. Top with remaining mozzarella and Parmesan cheese.  Spray aluminium foil with non-stick spray and cover the pan, bake for 45 minutes at 350 degrees.img_3886Uncover, and bake until cheese is golden or about 10-15 minutes.  Remove from oven, and cool for about 15 minutes before cutting.  Enjoy!img_3888David liked this, and I was not able to eat a lot of it at all.  I mainly ate the everything but the noodles.  Ugh.

Blessings.

Bariatric Surgery - My Story · cheese · hamburger · pasta · Recipes · Uncategorized · WLS

One-Pot Cheeseburger Pasta

I am scrolling through Facebook the other day, and came across this Tasty post with four different meals you can do with hamburger.  We are stretched a little tighter this time of year, and we have hamburger in the freezer so I thought I would give it a go.

You can see the preparation and original post here at Tasty One-Pot Cheeseburger Pasta.

Ingredients

for 6 servings

  • 1 lb ground beef
  • 1 cup onion, diced
  • 1 tablespoon garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons ketchup
  • 4 cups beef broth
  • 16 oz fusilli pasta
  • 3 cups shredded cheddar cheese
  • ½ cup milk
  • green onion, sliced, to serve

 Preparation

  1. In a large pot over a medium heat, add ground beef, onions, garlic, salt, pepper, worcestershire sauce, and ketchup. Break up the beef to incorporate the seasonings and cook until browned.
  2. Pour in the beef broth and bring to a simmer.
  3. Add the pasta and simmer for 20 minutes or until the pasta is cooked throughout and the broth has cooked down.
  4. Pour in the milk and cheese. Stir until the cheese has melted.
  5. Serve garnished with some sliced green onions
  6. Enjoy!

I used chickpea pasta instead of regular pasta – and that was my only substitution.

It was a hit!  Stephen loved it, as did David.  I could eat 3/4’s of a cup.  Not bad really since it is with protein pasta.  I think the flavors needed more a kick, but the boys liked it so that is really all that matters.

Blessings!

kale · pasta · Recipes · satuteed Pancetta and Kale

Sauteed Pancetta with Kale and Pasta

I realized the other day, that I haven’t posted a recipe in a while.  Sorry.  I also haven’t been cooking, which explains it, eh?

Oh, well…one of our favorite (kids and I) dishes is pasta.  Sometimes all we do is add olive oil, salt and pepper, oh, and Parmesan cheese.  But, this is my new favorite way (especially when Kale is fresh, and the Pancetta is on sale).

Chop the Pancetta that has been thinly sliced.  Add to a hot pan, begin sauteing until edges are brown.  Add one sweet onion sliced, and 2 to 3 cloves of garlic. Once the onion is translucent, add the kale.  I have to add a pan full, stir, and let it wilt some before adding the rest of the kale (I typically use a 1/2 bag of kale).  Once the kale is wilted (this is your preference on how wilted), add to cooked pasta.  Salt and pepper to your liking, and add cheese.

This serving of pasta is artichoke and ricotta filled tortellini.
The salt from the shaved Parmesan, and the slight smoke flavor from the 
Pancetta was wonderful with the bitterness of the kale.
This is truly one of my go to suppers.
Enjoy!