Sausage Fettuccine

dishWhile pasta is culturally associated with Italy, it is said that the idea came from ancient Asian noodles. A common belief is that it was brought to Italy from China by Marco Polo during the 13th century.

Regardless of where it came from, pasta is one of my favorite foods to indulge in. Let us not forget that with me being nit-picky about the foods I am eating based on my new fitness journey; pasta isn’t exactly the go-to anymore. Some of my favorites would have to be lasagna, stuffed ravioli and Fettuccine Alfredo.

I made a Sausage Fettuccine with a tomato based sauce and of course for all my health guru’s, instead of using whole wheat fettuccine like I did, you can substitute with zucchini pasta or another veggie pasta of your choice. Give it a try. It’s a yummy dish!

Ingredients

onions

3 chopped garlic cloves

2 tablespoons of parsley 

1 tablespoon of thyme

1 tablespoon of brown sugar

2 cups of tomato sauce 

1/2 teaspoon black pepper

1 diced medium sized tomato

1/2 teaspoon dried crushed red pepper

Fettuccine or pasta of your choice

diced red onion

diced yellow onion

1 beef bouillon cube

 PREPARATION

pasta herbs

Heat oil in heavy large pot over medium-high heat. Add garlic cloves, diced yellow onion, diced tomato. Let them sauce and begin to soften for about 3 minutes. Add diced sausages and sauté until no longer pink. Add beef bouillon cube, black pepper and brown sugar.

Let simmer for 5-8 minutes. Add 2 cups of tomato sauce, parsley, thyme and crushed red pepper (for heat). Add your pasta of choice into tomato sauce, add 1/2 cup of water and let simmer until sauce thickens and pasta is cooked soft. Remember to stir occasionally, about 15-20 minutes.

Top it off with diced red onion, stir and let simmer for an additional 3-5 minutes and top it off with fresh parsley or basal for a garnish.

Enjoy!

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Beets and Squash Avocado Alfredo

Based on the many horrible foods that we probably shouldn’t be consuming, I have madeFullSizeRender_8 an effort to introduce healthier substitutes for the foods that I do love. One being PASTA! So walking through Wholefoods, I came across beet noodles and squash noodles. I couldn’t make up my mind on which I wanted, so I purchased both. I decided that pasta made from beets and squash would prevent me from eating a bowl full of carbs and would have a positive impact on my health and whoever else would be consuming it. Not to mention, the taste is actually pleasant. Healthy food doesn’t have to be tasteless and boring! Some benefits that I discovered during my exploration for dinner purposes was:

Beets  are high in vitamin C, fiber, and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver, kidneys, and pancreas). Beets also contain the B vitamin folate, which helps reduce the risk of birth defects which benefit the women who plan on becoming mothers one day.

Squash helps improve the quality of your sight, skin , strengthens  the immune system, prevents cancer, manages symptoms of diabetes, builds strong bones, protects heart health, prevents inflammatory conditions, treats arthritis, eliminate ulcers, eliminates parasites and infections, increase prostate health, also protects against birth defects, boosts respiratory health, and reduces blood pressure. With all those benefits, why wouldn’t anyone want to consume a bowl of this stuff.

Ingredients

2 1/2 tablespoons unsalted butter

1 green onion shoots, diced small

2 garlic cloves, minced

1 packaged of beet noodles

1 package of squash noodles

1/4 cup chopped fresh parsley

2 tablespoons grated Parmesan

1 avocado

1/2 cup of cream or milk

Directions

Step 1: Start off my cutting up your avocado and placing it into the blender with a pinch ofFullSizeRender_9  salt and pepper. You then would add your cream or milk and blend them together. Depending on if you like a thicker consistency or not, add less or more milk or cream. In 30 seconds, your Avocado Alfredo sauce is ready to use for later.

Step 2: In a large nonstick skillet, melt butter over medium heat. Add shallots and garlic and cook until softened. This will take approximately 5-7 minutes. Add squash noodles and beet noodles to your skillet. Toss to combine everything together. Cook until warmed through. You don’t want to let the noodles cook too long so they don’t get soggy.

Step 3: Stir in the parsley and the Avocado Alfredo sauce you made in step 1. After about 2 minutes, turn the heat off and start plating. Once you are done plating your portion that you will eat and serve, sprinkle some Parmesan on top with any additional extra garnished you would like and give it a taste.

I accompanied my colorful plate of noodles with some baked chicken. This dish would be great with any meat of your choice. I would even suggest salmon filletAND feel free to add any other spices of your preference to satisfy your palette. 

Enjoy!

Pasta

One of my favorite meals is pasta! Of course it is probably not the best meal if dieting, but substituting the whole wheat pasta with zucchini pasta would be equally as great and with way less calorie consumption.

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Background:

Pasta is a traditional Italian dish that dates back to year 1154 in the beautiful country of Sicily. Pasta is generally a simple dish, but comes served in many ways. The combinations you can make are endless.

When choosing which type of pasta and sauce to serve together, there is NO general rule.

Just keep in mind that simple sauces like pesto are ideal for long and thin strands of pasta because they lightly coat your pasta while tomato sauce combines well with thicker and chunkier pastas because it allows the sauce to cling better onto the holes and cuts of short, tubular, and twisted pastas.

My Dish:

I made whole wheat 

pasta coated in a 

kale pesto and sun 

dried tomato cream sauce. 

It was yummy!

🙂 You Will Need:

Pasta: Racconto Whole Wheat Pasta     pic-5

TomatoesPastene Sun-Dried Tomatoes

Hot Sauce: Mattock’s West Indian Hot Sauce

Pasta Sauce: Sonoma Gourmet Kale Pesto Sauce

Oil: Rosemary Infused Oil

Shrimp and Sausage of your choice 

Mozzarella cheese or whatever you prefer!

You’ll need a cup and a half of water or cream and top it off with freshly cut parsley.

 

 

Panko-Crusted Veal Meatballs

 
Cooking is one of my favorite things to do. I like to take traditional meals and add a twist. My passion for cooking definitely didn’t come from my mom. Don’t get me wrong, my mother is an amazing cook but she has never had one on one sessions with me. I just picked up on every

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thing she did by watching. My grandmother, on the other hand, I feel had a bigger influence on me. She cooked sweets just as well as she tackled savory. She passed away when I was 8. Cooking is how I keep her spirit alive. 

Once you understand the foundations of cooking; whatever kind you like, you’ll never need a cookbook.