Review: Tomato and Asparagus "Carbonara"

Yesterday I posted a recipe for Tomato and Asparagus "Carbonara".  You can find a link to the recipe in my previous post.

I started by doubling the recipe since I had a large box of penne.  I created the egg and cheese mixture first to make sure it had time to come to room temperature before I mixed it in with the hot pasta.  I also wasn't aware that Beth had pulled up our basil out of the garden for the season so I used a little dry Italian Seasoning instead.  I increased the time for sauteing the vegetables as well to make sure the asparagus was cooked.

Recipe was pretty easy to follow and delicious.  The tomatoes were ridiculously hot and I warned the kids about burning their mouths but they still complained, even after they had cooled.  Like most things, it was better with a little extra salt but the recipe called for seasoning to taste so its up to you.  If you can boil pasta, crack an egg, and saute some vegetables, this is an easy to complete recipe that is hearty and fresh.  Give it a try.

Eat Well!
Otto

Dinner Tonight, Review Tomorrow: Tomato and Asparagus "Carbonara"

Follow the link to see the recipe for the Tomato and Asparagus "Carbonara" that I am going to make for the fam tonight.  Carbonara is in quotation marks since there will be no fatty pork product like bacon or pancetta in this recipe, just egg.  I'm going to double the recipe since I have a big box of Barilla Plus brand penne, which is a good source of protein for non-meaters.

http://www.fortheloveofcooking.net/2012/09/tomato-and-asparagus-carbonara.html



I'll let you know how it turns out tomorrow.

Eat well!
Otto

US Meat Consumption is Falling

October is National Vegetarian Awareness Month and it seems like I am coming across more and more useful articles about avoiding meat.  I guess I am not the only one going veg:

http://vegnews.com/articles/page.do?pageId=4916&catId=1

And if you need some more incentive to try and be meat free this month, check this out.

http://www.worldvegetarianday.org/

You can pledge to be meat free and  you will be entered to win some cash.  If you enter and get selected, you own me half.

Eat well!
Otto

Crab Seasoned Egg and Artichoke Salad

Just a little something to break the monotony of lettuce, tomatoes, and cucumbers in a salad for those looking to salad outside the box. My kids love this, mostly because they are fascinated with hard boiled eggs.  We had this tonight with some lentil soup and leftover cornbread.

I will let you decide what kind of ratios you like best on your veg in a salad but I'll put down what I used tonight.

8 oz greens
1 small cucumber, peeled and chopped
1 orange pepper, seeded and chopped
20 cherry tomatoes, halved
1/3 cup Parmesan, Asiago,  Romano cheese blend

Egg topping:
4 hard boiled eggs - chopped
1 can cannellini beans - drained and rinsed
1 small jar marinated artichoke hearts - drained and chopped
1 tbsp Old Bay crab seasoning
Put all the ingredients for egg topping in a bowl and mix before adding to the salad

We used a white balsamic and honey dressing from Kroger that was super delicious.  We have had it before with balsamic vinaigrette which is also very good.  I got this from a Muscle and Fitness magazine recipe and substituted the beans for crab.  Give it a try if you want to break out of the salad rut.

Eat well!
Otto