Rigatoni with Roasted Asparagus, Toasted Walnuts and Balsamic Butter

I changed the original recipe ever so slightly.

Ingredients:
1 lb asparagus
1 T olive oil
salt & pepper
1/2 c plus 2 T balsamic vinegar
1/2 tsp brown sugar (or white sugar + molasses)
1 lb pasta, whatever shape you like. I used rigatoni
1/4 lb butter/margarine (I used Blue Bonnet)
1/3 c shredded mozzarella cheese
1/3 c walnuts, toasted in microwave

Directions:
1. Preheat the oven to 400. Snap the ends off the asparagus and cut the remaining spears into 1" pieces. Put the asparagus on a baking sheet and toss with olive oil and 1/4 tsp each of salt and pepper. Roast until tender, 10 minutes.
2. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 T remain. Stir in the brown sugar and 1/4 tsp pepper. Remove from heat.
3. Cook the pasta according to package directions. Drain; toss with butter, vinegar, asparagus, cheese, and walnuts. Sprinkle with salt to taste.
Makes 6 servings.

Nutritional Information:
Calories: 477
Fat: 19.5g
Saturated: 3.5g
Cholesterol: 3.5mg
Carbs: 63g
Fiber: 4.5g
Sugar: 6.5g
Protein: 13.5g

Ratings:
Kristen: 4
Dave: 4

Spinach Spaghetti with Walnut-Arugula Pesto

Wanted to try a new arugula recipe. Here it is!

Ingredients:
2 garlic cloves
3 oz walnut pieces (about 3/4 c), toasted and cooled
4 oz arugula
1/2 tsp coarse sea salt
1 oz Parma! Vegan Parmesan
1 lb spinach spaghetti (like Hodgson Mills)
1 T grapeseed oil
Freshly ground pepper

Directions:
1. In a food processor, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and parmesan cheese, and set aside.

2. Bring a large pot of water to a boil. Add spaghetti, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately.

Makes 8 servings.

Nutritional Information:

Calories: 304

Fat: 10g

Saturated: 1g

Carbs: 43.5g

Fiber: 7g

Protein: 11g

Ratings:

Kristen: 3

Dave: 2

Italian Tomato & Cucumber Salad

The original recipe is here.

Ingredients:
3/4 c chopped tomato (143g)
3/4 c chopped cucumber (149g)
2 T Italian dressing (Meijer Organics)
2 T pine nuts, toasted in microwave
2 tsp dried basil

Directions:
Combine all ingredients in a bowl and serve. Makes 1 serving.

Nutritional Information:
Calories: 346
Fat: 21.5g
Saturated: 3g
Carbs: 13g
Fiber: 3g
Protein: 4g

Ratings:
Dave: 2 (He said it was bland. He likes it with vinegar.)

Lemony Pasta with Zucchini and Pine Nuts

Here's the original recipe. I just omitted the chicken for mine.

Ingredients:
4 oz pasta, shape of your choice
1/2 T olive oil
1 zucchini, halved lengthwise, sliced into 1/2" thick pieces
onion powder
2 T pine nuts
1-1/2 T lemon juice
Sprinkle of red pepper flakes


Directions:
Prepare pasta according to package directions.
Heat oil in a small skillet. Add zucchini, onion powder, pine nuts, and red pepper flakes and saute until zucchini is nicely browned (about 5 min).

Reduce heat and add lemon juice.
Serve over pasta.

Makes 2 servings.

Nutritional Information:
Calories: 309
Fat: 10.5g
Saturated: 1g
Carbs: 45g
Fiber: 3g
Protein: 8.5g

Ratings:
Kristen: 4
Dave: 4

Sweet Sesame Cashew Tofu (or Chicken)

I took this recipe from my friend Holly's blog.

Ingredients:
2 servings (79g each) Nasoya extra firm tofu, cubed and drained, OR 8 oz chicken tenderloins
1 T grapeseed oil (or any other oil of your choice)
1/8 tsp red pepper flakes
2 cloves garlic
2 tsp sesame seeds
1/4 c cashews, chopped
1/4 c vegetable broth
1 T cornstarch
2 T pancake syrup
2 T seasoned rice vinegar
1 T ketchup
1/2 T low sodium soy sauce
8 oz can water chestnuts, sliced
1 c uncooked rice


Directions:
1. Cook rice according to package directions.
2. Heat oil in a skillet. Add tofu, garlic, red pepper flakes, sesame seeds, and cashews. Saute until tofu is lightly browned; remove from skillet.
3. Whisk together broth and cornstarch until combined. Add syrup, vinegar, ketchup, and soy sauce. Heat until mixture thickens.
4. Add water chestnuts and tofu mixture; heat through.
Serve over cooked rice. Makes 2 servings.

Nutritional Information:
Tofu:                               Chicken:                             Ratings:
Calories: 553                  Calories: 563                             Kristen: 4
Fat: 23g                          Fat: 19.5g                                  Dave: 4
Saturated: 2.5g               Saturated: 2.5g
Carbs: 69g                      Carbs: 67g
Fiber: 4g                         Fiber: 3g
Protein: 17.5g                 Protein: 31.5

                          

Hearty Holiday Nut Loaf

I get a weekly email called Meatout Mondays. This recipe came about a month ago. I made 1/4 of the following recipe.

Ingredients:
1 c finely chopped celery
onion powder
3/4 c bread flour
2/3 c chopped walnuts
2 T ground flax seed
2 c canned chickpeas, drained
1 c water
2 T low-sodium soy sauce
1 t salt
1/8 t garlic powder
1/2 c water
parsley (optional - for garnish) 

Directions:
Sauté the celery until tender.
Place in a bowl with flour, nuts, and flax seed; blend next five ingredients together in a food processor or blender until smooth, then add to the bowl with the celery mixture.
Rinse food processor/blender with last ½ cup water and then add to mixture and mix well.
Spoon into 8"x 8" baking dish lined with baking parchment or sprayed with non-stick spray; bake covered for 45 minutes at 350 degrees.
Uncover and bake 15 minutes more. Garnish with parsley if desired. Serve with mushroom or cashew gravy.

Makes 16 servings.

Nutritional Information:
Calories: 94
Fat: 4g
Saturated: 0.5g
Carbs: 12.5g
Fiber: 2g
Protein: 3g