Recipes

I have received feedback to my post yesterday in regards to my weekly meals. I would like to say that I am superwoman and am going to be making all of those meals from scratch but that is just not true. Most of the meals are based around items I bought ready to cook like the shrimp burgers and turkey burgers, they came already seasoned/flavored and all I need to do is cook them. For my stir-fry I use Saigon Sizzle Stir-fry sauce by House of Tsang and buy pre-chopped (fresh) stir fry veggies- pretty basic. The pesto chicken was bought already marinated and the couscous is Near East, ready in five minutes. However, there are two things I am making myself and so I will share with you the recipes. Enjoy!

Spaghetti alle Vongole (WW 18 PP per serving, definitely a splurge points wise but totally worth it)

Recipe by the Bon Appétit Test Kitchen

May 2011

Serves 2

Ingredients

  • Kosher salt
  • 6 oz. spaghetti
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 garlic clove, thinly sliced
  • 1 tsp. crushed red pepper flakes
  • 1/4 cup white wine
  • 2 lb. cockles, Manila clams, or littlenecks, scrubbed
  • 2 Tbsp. roughly chopped fresh flat-leaf parsley

Preparation

  • Bring 3 quarts water to a boil in a 5-qt. pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
  • Meanwhile, heat 3 Tbsp. oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
  • Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil

 Nutritional Information

One serving contains:
Calories (kcal) 674.8
%Calories from Fat 41.6
Fat (g) 31.2
Saturated Fat (g) 4.4
Cholesterol (mg) 41.0
Carbohydrates (g) 68.0
Dietary Fiber (g) 4.0
Total Sugars (g) 1.2
Net Carbs (g) 64.1
Protein (g) 27.9
Sodium (mg) 73.1

Read More : http://www.bonappetit.com/recipes/2011/05/spaghetti-alle-vongole

Roasted Garlic Cauliflower (WW 3 PP per serving)

6 servings

Ingredients

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  • 1/3 cup grated Parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Directions

  1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish.
  2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Nutritional Information

Amount Per Serving

Calories: 118

Total Fat: 8.2g

Cholesterol: 4mg

Sodium: 111mg

Total Carbs: 8.6g

Dietary Fiber: 3.6g

Protein: 4.7g

Recipe from allrecipes.com : http://allrecipes.com/Recipe/Roasted-Garlic-Cauliflower/Detail.aspx

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June 28, 2011. Tags: , , , , , , . Cooking, Food, Recipes.

8 Comments

  1. Rufus' Food and Spirits Guide replied:

    That spaghetti with the clams sounds amazing!

    • Dacia replied:

      Thanks! It was delicious! All the credit goes to Bon Appetit though, I just followed the recipe.

  2. infertilityawakening replied:

    I make the roasted garlic cauliflower and LOVE it. I’ll have to try that spaghetti! 🙂

    • Dacia replied:

      My husband loves that roasted cauliflower so I try to make it whenever I can. It’s so yummy!

  3. kitchentutor replied:

    I’m definitely trying it!! If I do I’ll post it and link you up 🙂 Thanks!!!!

  4. Simply Sidney replied:

    I’m going to try the cauliflower too. I love it raw but have never found a cooked recipe that I liked, thanks for the recipe!!

    • Dacia replied:

      You are welcome! It’s worth the little extra effort. It’s so yummy!

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