Sun-Dried Tomato Polenta with Lentil Putenesca

To my surprise, I have not gained any weight through this Holiday Season! Despite the fact that I've been to several parties with food a plenty and everyone at work brings in boxes and tins of goodies into work every day for weeks now, I've managed to not put on a pound! ........ *Oooooo's and Awwwww's inserted here.
Truthfully, I don't feel as good as I normally do which probably has to do with the occasional snacking on sweets and that I've been insanely busy and haven't been exercising regularly. I am however really being good about still making good, healthy home made foods most every day.

Breakfast: Either my Simple Chilled Gazpacho, Keifer smoothie w flax, berries and orange peel or a scrambled egg with veggies.

Lunch: Salad, salad, salad. Eat your veggies. I have a variety of salads with a small amount of lean meat.
I've been taught to eat a small amount of meat at lunch time and NOT at dinner. Meat takes several hours to digest and IMO your body shouldn't be working to digest a bunch of meat while your immobile and sleeping. Also, beans and legumes as well as potatoes actually promote a restful sleep.

Dinner:  A Light Vegetarian meal. Sometimes I add Chicken broth to things for flavour and nutrients, but mostly we eat vegetarian for dinner. Beans, lentils, brown rice, whole grains and of course, veggies! I have lots of simple recipes as examples on my blog. Click "What's For Dinner" picture on my right hand side bar.

This Lentil Puttenesca is one of my favorite simple and healthy dinners.

I can not believe I have never had Putenesca. It was one of those dishes that when you taste for the first time, you don't know how you ever lived without it. It is so simple to make too.

I always have a bag of soft sun-dried tomatoes as well as cans of anchovy fillets in the pantry for adding flavour to simple dishes. Anchovies are one of those foods that I never thought I would I would eat. Ever. I love fish but Anchovies always grossed me out. My uber healthy mom eats them straight out of the can and to make matters worse, for breakfast even!

*gag! 

In her defense, they are very good for you. An excellent source of essential Omega's which promote vascular and mental health.

 I do however love anchovies as a flavour enhancer in pastas and dressings.  This was actually a surprise discovery when we went to a wonderful Italian restaurant in Downtown Phoenix called Pasta Bar. I ordered some pasta dish and loved it so I asked the chef what was the wonderful taste I couldn't figure out. To my surprise, Anchovy was one of them! Now I'm hooked.

I came up with this simple Lentil Puttenesca recipe and you MUST try it, even if your an anchovy hater from way back! Trust me, would I lie to you?

TIME  15 MINUTES     SERVES 6

You Will Need: For Polenta

3 cups unsweetened Almond Milk ( can use reg. milk or water)

1/2 t Kosher salt

1 cup Polenta (corn grits)

1-2 T butter

1/4 cup Parmesan

1/4 cup sun dried tomatoes, chopped


Directions:
In large pot over high heat, bring almond milk and salt to boil. Gradually stir in cornmeal and sun dried tomatoes. Reduce heat to simmer, cook 12-18 minutes or until very thick. Stir frequently with long handled spoon to avoid sputters.
When very thick, remove from heat and stir in butter and Parmesan. Pour into a buttered 9x9 casserole dish. Let it sit off heat for about 10-15 minutes to set, will be creamy.

TIME   40 MINUTES     SERVES 6 
For Lentil Putenesca:
 
1 cup mixed lentils
 
1 cup water or broth
 
1/4 cup olive oil


1 cup finely chopped yellow onion

6 cloves minced garlic

2 (28-ounce) cans Roma plum tomatoes, chopped, with juice

1 cup  pitted and sliced green olives (other olives will work as well)

2 tablespoons tomato paste

2 tablespoons drained capers

2 tablespoons minced anchovy fillets (about 8 fillets)

1 teaspoon dried crushed basil

1-2 teaspoon dried crushed red pepper flakes



Directions:

Rinse lentils thoroughly under cool water. Preferably, soak lentils for 6-8 hours before cooking to reduce phytic acids.
In a large pot heat the olive oil over medium high heat. Add the onion and saute until soft and lightly caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the water, tomatoes and the remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 30 minutes. Adjust seasoning, to taste, cover and set aside.

Serve with Creamy Sun-Dried Polenta.

PRINTABLE VERSION OF THIS RECIPE!

 
 

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Fancy Pants Eggs with Pizza Pie Crust

 I know not all of my posts or recipes are as fancy as some of the ones out there, but you can always count on them being good for you and pretty simple to prepare. That's the name of the game here at Simply Healthy Family. I do try to mix it up a bit with some recipes that have unique flavours and ingredients but I try to keep it as simple as possible for the average person.  I hate to say it, but if I can make home made snacks and meals with 4 kids running around and on a limited budget, you can totally do it! Just keep checking in here for simple family friendly ideas!
Here is another super simple, uber healthy ( as my teenager would say) breakfast ( or dinner! ) you can be proud of.  My 5 year old named this dish. ;)

Fancy Pants Eggs with Pizza Pie Crust

For the eggs:

Really, you can use any veggies you'd like. This is how we like our fancy pants eggs.

eggs + 1 tablespoon milk or water

fresh spinach, chopped

Bella mushrooms, chopped

sun dried tomatoes ( not in oil) chopped

shallot, minced

Canadian bacon, chopped

1 teaspoon real butter

Grated Parmigiana-Romano cheese

Beat eggs ( how many ever you need to feed you or your family) with a tablespoon of milk or water.

In a non-stick, preferably NOT Teflon, over med-high heat add a small square of real butter.

Saute shallot or onion for 3 minutes. Add Canadian bacon, cook 2-3 more minutes.

Add mushrooms and sun dried tomatoes, cook 3 more minutes.

Pour in eggs, let sit 1 minute. Using a rubber spatula, push eggs towards center of pan working your way around entire pan. Let sit 1 more minute, add chopped spinach, push towards center of pan again, repeat till just done, about 4 minutes.

Remove from heat, sprinkle with grated Parmigiana-Romano Cheese.

Serve with this healthy herb flavored crust.

Pizza Pie Crust:

1/2 cups rolled oats

1/4 cup sesame seeds
3/4 cups whole wheat flour
2 tablespoons dried Thyme
2 teaspoon salt
1 teaspoon baking powder
3 tablespoons extra virgin olive oil
1/3 cup tepid water


Preheat oven to 350F

Spread the oats and sesame seeds on a baking sheet and toast in the oven for 8 minutes. Transfer the toasted oats and sesame seeds to the bowl of a food processor fitted with a metal blade. Add the flour, thyme, baking powder and salt and process until the oats are finely ground.


In a medium bowl or Mixer, whisk together the water and oil. Mix in the dry ingredients to form a dough.
Roll out the dough on a lightly floured surface to 1/4 inch thickness. Place the dough onto a baking sheet. Cover with foil or damp towel and keep refrigerated for 30 minutes.

Remove from fridge, remove towel and bake in oven for 15-20 minutes till golden brown.

*save foil so you can cover the crust in the oven if it starts getting to brown

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Baked 3 Cheese Mac with Slow Roasted Tomatoes

Sometimes you need comfort food, but in a grown up sort of fashion. Maybe it's because I have 4 kids and  my food choices are all I really have control over most of the time when it comes to gourmet or fancy but every so often, I like to indulge in comfort food gone swanky. 

Don't hate me, but I   hate   boxed Mac and Cheese.  Yes, there have been more times than I would like to admit that in a pinch I have made a pot of the boxed stuff but only when I added a can of tuna and a  lot  of hot sauce (is that strange?) to make it a bit more palatable. Maybe I'm an alien... 'Roswell' ........ Get it?..  Hot sauce. Yeah, o.k.  I watch lame t.v. series 10 years after they were (or weren't) in.  Again, 4 kids people.

So, how do you turn mac n' cheese into gourmet? Well, I'll tell you. You turn to your ridiculously large stack of Cooking Light magazines! Plant yourself on your favorite comfy arm chair on a Sunday morning with a cup of coffee, expertly tuning out the kids, or better yet commission your loving husband to take them swimming for an hour so you can flip through old issues of your trusty menu planner and  Voila!   Mac and Cheese Gourmet!

 Update! Two of my favorite food bloggers are hosting a Mac and Cheese party! They've asked for all of our favorite M&C recipes new and old to put together a fabulous list of Oooey Gooey Goodness.

“Come join Mac and Cheese Mania at Rachel Cooks andNutmeg Nanny sponsored by Door to Door Organics and OXO – Win prizes!” i

I actually found this recipe for Baked 3 Cheese Macaroni in a Cooking Light magazine several years ago and have made it several times. Most recently for my 3 year old daughter, Mona Claire's birthday.  I love the fontina, white cheddar and Parmesan Cheeses  in here and the  slow roasted tomatoes are just the tangy, sweet punch of flavor  that I need to make me drool and feel a teensy bit gourmet if only for a moment.

Slow roasting your tomatoes are a perfect way to celebrate the end of tomato season. If you don't have the time, or extra tomatoes on hand, use a package of sun dried tomatoes instead. But trust me, slow roasting them brings out a flavor that you just can't replicate in a package.

adapted from a Cooking Light Magazine issue many many years ago.....

Will Need:

8 plum tomatoes (cut into 1/4" thick slices - ~ 2 lb)

1 tablespoon extra virgin olive oil

1 tablespoon minced fresh thyme

3/4 t salt  (divided)

4 garlic cloves (thinly sliced)

1 lb uncooked multi grain whole grain elbow macaroni (such as Barilla Plus) (or non-gluten macaroni, such as spelt or quinoa)

1 tablespoon plus 1/2 c flour

5 c milk

1-1/2 c  (6 oz) shredded extra sharp white cheddar cheese

1 c   (4 oz) shredded fontina cheese

1/2 cup (2 oz) grated fresh Parmesean cheese

1/2 t butter

1/3 cup dry breadcrumbs

fresh cracked  pepper

1/2 t paprika

Putting it All Together: 

Preheat oven to 400°F. Cover a baking sheet w/cooking spray (or spread oil on). Arrange tomato slices in single layer on baking sheet. Drizzle oil over tomatoes. Sprinkle w/thyme, 1/4 t salt and garlic. Bake 35 min or til tomatoes start to dry out. 

Cook pasta according to package directions, omitting salt and fat. Drain. 

Place butter in large Dutch oven. Sprinkle in flour and whisk until combined and just golden brown. Gradually add milk, stirring with a whisk until blended. Cook over medium heat 8 min or until thick and bubbly, stirring constantly. Add cheddar, fontina and remaining 1/2 t salt, and pepper, stirring until cheese melts.

Remove from heat. Stir in roasted tomatoes and pasta. Spoon into a 13x9" baking dish coated w/oil. Combine grated Parmesan, breadcrumbs, and paprika; sprinkle over pasta mixture. Bake 400°F., 25 min. or until bubbly.

Have a wonderful and Gourmet sort of day!!

This post is linked to:

Tasty Tuesday's

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Sun-Dried Tomato and Feta Turkey Meatloaf

First, let me just say that I have never liked meatloaf, or any red meat for that matter. I mean there is absolutely nothing glamorous about your traditional meatloaf. Even the name leaves much to be desired, a big loaf of meat, Mmmm.

So, why then did I decide to make meatloaf for dinner tonight? I'm glad you asked. I have a meat and potato loving husband and 3 energetic, growing boys who happen to not share my aversion to red meat. In fact, my teenage son has begged me on more than one occasion to "Please, please make some meat for dinner mom! I'm a growing man for crying out loud!" The agony, the shame!

So, in order to keep my sweet young men happy and healthy, I came up with this compromise. Actually, dare I say, I really liked it, loved it even *gasp! The flavors in this.... ehhemmm, meatloaf, were really quite gourmet. Right up my alley. Simple, inexpensive, healthy and full of flavor!

PREP 5 minutes    COOK TIME 45-50 min     SERVES 6

Ingredients:

1/2 cup plain bread crumbs (don't bother with the store bought can, leave a piece of bread on the counter for a few hours covered with a paper towel, then crumble.)

1/3 cup chopped fresh flat-leaf parsley (have I mentioned how awesome fresh herbs from your garden are?

1/4 cup chopped herb marinated sun-dried tomatoes (you'll find another use for them, I promise)

2 cloves garlic, minced

2 eggs, at room temperature, lightly beaten

2 TBSP whole milk

1/2 cup crumbled feta (trust me!)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 lb ground turkey
1/4 cup finely chopped yellow onion

Directions:


Place oven rack in the center of the oven. Preheat the oven to 375° F.


Spray a 9 by 5 inch loaf pan with cooking spray.


In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, feta, salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.


Carefully pack the mixture into the prepared pan and bake until the internal temperature registers 165°F on an inserted thermometer, about 45 minutes.


I removed the loaf, emptied the juices that had accumulated on the top, then put it back in the oven on BROIL for about 5 minutes so the top browned nicely.


Remove from oven and let rest for 5 minutes!


Serve with a big, colorful salad!

PRINT THIS RECIPE

Nutrition Facts


Serving Size 1 (126g)
Recipe makes 6 servings
Calories 218
Calories from Fat 101 (46%)


Amount Per Serving %DV
Total Fat 11.3g 17%
Saturated Fat 4.3g 21%
Monounsaturated Fat 3.7g
Polyunsaturated Fat 2.0g
Trans Fat 0.2g
Cholesterol 141mg 47%
Sodium 641mg 26%
Potassium 335mg 9%
Total Carbohydrate 9.4g 3%
Dietary Fiber 0.9g 3%
Sugars 2.3g
Protein 19.0g 37%

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