Recipe Review: Creamy Pappardelle with Leeks and Bacon

creamy Linguini with Leeks and bacon

What carnivorous human doesn’t love bacon? Just add cheese and cream and who can resist? Sara Jenkins from Bon Appétit did just this. Searching for something fairly quick and satisfying, I decided to try this out. The first steps in this recipe are to heat the olive oil and add bacon. Sounds of sizzle and smoky flavors filled up our home with a warm welcome for my husband, who just walked in the door. I rarely cook with bacon, so it was a pleasant surprise for him. He swooned over the aroma as the leeks and seasonings were added in and warming up.

This dish kind of sounds like a ho-hum Alfredo sauce. The amount of fat in this recipe could make your heart stop as much as the actual dish if eaten in large quantities. Still we all love the combination of cream and bacon over a bed of grains soaking up all the yummy bits. The leeks here add a sweet twist on the pasta but do not come out in a strong powerful way. If you have never cooked with a leek and are slightly intimidated by it, don’t be. It doesn’t have a powerful destructive flavor nor is it difficult to use. You can play with it after you try a recipe. You will see what I mean. It is a savory sweet addition that adds a layer of warmth to this recipe. Mac n’ cheese may have new competition as a favorite comfort dish.

Needless to say, we enjoyed this dish. My husband, who tends to eat modestly, had 3 full servings! I had 2. My daughter enjoyed it so much that she rolled her sippy over to Bubby’s plate and stole his fork with one hand and grabbed a fistful of his pasta with the other. She is my foodie. At 20 months old, there is a lot of work to be done with her on table manners. My son tends to be pickier, but gobbled it right up. There is a feeling of complete fulfillment when your family enjoys the love you put on a plate.

Here is the link to the original recipe:

http://www.bonappetit.com/recipe/creamy-pappardelle-with-leeks-and-bacon

The calories per serving of this dish, as the recipe prepared, was 580/serving with 6 servings. My version was only 263 calories/serving with 8 servings or 351/6 servings. Here are the changes I made to the dish:

1. I used 1 slice less of bacon

2. I used Dreamfield’s Linguine Pasta (because of my disorder I choose to use this for a lower-carb option.)

3. I opted out of the butter addition since the dish was pretty creamy and had lots of fat already.

4. I drained the bacon grease before adding the leeks.

5. I used 1 cup of 1% Milk and dash of cream (about 1 tbsp) instead of the 3/4 cup cream and 1/2 cup of water.

6. I added 1 shallot in with the leeks to add another layer of flavor.

7. I took half of the pasta and half of the sauce and saved it for another meal this week.

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Cheese Clafoutis Recipe Review

So as I mentioned we recently returned from Disney World. I was on a culinary quest to broaden my taste buds and rekindle my passion for food. I had not lost it, but being a stay at home mom on a budget can sometimes cause the fire to dwindle a bit. Then I walked into Epcot’s World Showcase section of the park and my heart soared feeling immersed in the cultures and smells coming from kitchens preparing for the dinner rush to come.  I waltzed into a small shop in “France” and found an adorable cookbook for just $9 and it had some wonderful staples I wanted to try. I love trying new recipes, if for nothing else but to try a new cooking technique that broadens my creativity in the kitchen.

Last night, a dear friend was in town and we had an impromptu French-themed night. We watched Ratatouille and made cheese clafoutis. This was chosen for the short list of ingredients and relatively easy on the budget. We were able to cut the recipe in half since it was just the two of us eating it. My husband was really enjoying some time to himself, and the kids had already been put down for the night. Of course the smell from the kitchen woke my son up (or maybe the fact that I grabbed the movie from his room) and we shared a few moments with him. He ooed and awed at the sight of Paris first on the screen, as my friend and I did the same over this delicious dish!  It really felt like a special moment of living in good taste for little cost. 

The Recipe:

Cheese Clafoutis from “The French Kitchen Cookbook: Everday cuisine from the French country kitchen”

Image

Serves 4-6   Prep Time:15 minutes    Cook time: 50-55 minutes (35-40 if halved) 

Ingredients:

-Olive oil for greasing    -3 cups Cherry Tomatoes      -3 ounces goat cheese, crumbled     -2 tablespoons fresh thyme leaves    -1/2 cup all-purpose flour  – 4 extra-large eggs    -1 1/4 cup whole milk    -pinch of salt    -pinch of sugar

Directions:

One: Preheat oven to 350 degrees F. Lightly grease a 1 1/2 quart baking dish. Arrange the Tomatoes in a single layer in the dish, then scatter the Cheese and Thyme over them and set aside.

Two: Sift the Flour, Sugar, and Salt into a large bowl and make a well in the center. Break Eggs into the well and use a whisk or fork to blend them together. Add half of the Milk and stir, gradually incorporating the Flour from the side of the bowl until blended. Stir in the remaining Milk until a smooth batter forms. 

Three: Gently pour the batter over the Tomatoes, shaking the dish slightly to distribute the Cheese and Thyme. Place in preheated oven and bake for 50-55 minutes, or until the batter is puffed, golden, and set and the Tomatoes are tender.

Four: Remove Clafoutis from the oven and let stand for 5 minutes before serving.

 

This was absolutely delicious!

A few tips to tweak it for healthier eating:

-Use 2% milk instead of whole

-Use whole wheat flour instead of all-purpose

-Limit your serving size. 

Food Snob rating: 9/10

Salmon Strawberry Almond Salad with a Mango Poppy Seed Dressing.

My husband and I went on our first vacation this past week, which is why it has been quiet around here. We took our children for a magical time to Disney World in Florida. In an attempt to save money on the trip, we stayed at a villa with full amenities. This way I could cook most meals. I was craving some seafood since we were surrounded by a tropical backdrop. Additionally i began to understand that a day at Disney made for one tired Momma. What could I cook that would satisfy, be quick to make, taste great, and hit the spot. This is what I came up with.

Salmon Strawberry Almond Salad with a Mango Poppy Seed Dressing.

Ingredients:
-1 lemon -1 lb Wild-Caught Salmon fillet (If it smells fishy, do not buy) -Salt and Pepper
-1 cup chopped strawberries (or sliced if you prefer) -1/4 cup slivered almonds – 1/4 cup Mango Poppy Seed Dressing (or to taste) -1 Package Baby Spring Lettuce (Rinsed and Dried)

Directions:
One: Preheat oven to 425 Degrees F. While the oven is heating up, Slice up your Strawberries. Cut Lemon in half.

Two: Place the Salmon in a baking dish, and season it with Salt and Pepper. Drizzle the Salmon with lemon juice, by squeezing one half of the Lemon at a time, over the fillet evenly with one hand. Use your opposite hand as a sieve to catch seeds. Slice the juiced Lemon and place the slices of Lemon directly onto the Salmon.

Three: Place the Salmon in the pre-heated oven and enjoy the aroma for about 15-20 minutes depending on the size and thickness of your fillet. You are looking for firm and flaky texture. While that is getting yummy, place your Slivered Almonds evenly on a cookie sheet with salt and pepper if desired. Half way through the Salmon baking time, place the Almonds in the oven.
salmon oven

Four: Toss the Baby Spring lettuce into a bowl. Once everything in the oven has come out, place the toasted Almond Slivers and chopped Strawberries evenly over the bed of lettuce. Use a fork to pull chunks of Salmon out and lay across the bed of green and red goodness. You may or may not want to keep the skin. It is whatever your preference is. I usually allow my family to dress the salad to their liking, so I don’t have to receive complaints and it does not get soggy with pre-dressing. Serve.

salmon salad

This salad as a meal serves 4 and as a side to soup may serve up to 6. Good crusty bread and a bit of dipping olive oil with fresh-cracked black pepper would make a great add to this dish. One soup that may pair well is corn chowder with a hint of lime.

Chicken Pot Dump

caption id=”attachment_124″ align=”alignnone” width=”300″]Chicken Pot Pie and Chicken and Dumplings together in a healthy makeover. Chicken Pot Pie and Chicken and Dumplings together in a healthy makeover.[/caption]Chicken Pot Dump: Pefect for a cold or rainy day. Hearty and warms you to your toes!

Ingredients:
1/2 cup diced onions
3 cloves of garlic, minced
4Tablespoons of Olive/Canola oil
2/3 cups Bisquick
1/3cup whole wheat flour plus 2 tablespoons for sauce/broth.
1 whole chicken cooked and shredded
1 pack of frozen peas
1 pack of frozen crinkle cut carrots
1 box of chicken broth
1 cup of water
4 tablespoons of low-fat milk
2 teaspoons of your favorite poultry seasoning mix (or mix oregano, basil, rosemary, sage, thyme, etc. Mixed evenly)
Salt and pepper to taste

Instructions:
1. In a large pot or dutch oven, add 2 Tablespoons olive oil and heat at med-high heat. (med if using dutch oven) Once heated, add onions and garlic. Pepper lightly. Cook until opaque.

2. In a small mixing bowl mix Bisquick, 1/3cup whole wheat flour, 1/2 teaspoon poultry seasoning, and milk. Stir until dough-like consistency.

3. Back on the stove, add the additional oil and 2 Tablespoons of whole wheat flour. Stir until thickened and smooth. (I prefer to use a wisk here) Next add broth a little at a time, allowing the broth to warm up and thicken slightly without clumping. Add the water (more than called for if necessary) and bring to boil.

4. Add the dumpling dough in one teaspoon-sized dollaps until all dough is used. Reduce heat to medium or med-low if using a dutch oven. Cook for 10 min.s uncovered and then covered for an additional 10 min.s . (If you are in a hurry, after the first 10 min.s uncovered, move to step 5.)

5. Add the frozen peas and fozen carrots. Bring up to medium-high/ medium for dutch ovens, covered. Once softened (but not mushy) add chicken and poultry seasoning. Salt and pepper lightly to taste. Continue cooking until chicken is warmed, about 5-7 min.s.

6. Let simmer on low for 10 min.s covered.

7. Enjoy!

Tips: If you prefer a thinner “broth” skip the extra oil and whole wheat flour step. Simply add broth and water to sauteed onions and garlic.
You can double the dumpling recipe if you want more dumplings. You can alter the sizes and even make fun shapes for the kids.