JENNY EDEN COACHING

Rotelle with Assorted Mushrooms, Asparagus & Herbs

 

 

pasta dish for dinner

 

Pasta and good health does not need to be mutually exclusive — Especially when you make a dish like this that has an abundance of vegetables and fresh herbs to accompany it.  The earthiness and umami of the assorted mushrooms here coupled with the perennial Spring favorite, asparagus makes this meal fresh, hearty and incredibly delicious.  Pair it with your favorite wine and enjoy it as mindfully as possible to savor every single bite.

Bon Appetit!

 

Serves 4.

Recipe by: Arlene Jacobs

 

Ingredients:

2 tbsps. extra-virgin olive oil

1 tbsp. sweet butter, or oil

1 lb. mixed mushrooms, sliced 1/8-inch

½ bunch asparagus, cut in 2-inch pieces & blanched

¼ cup finely minced shallots

2 tsps. finely minced garlic

¼ cup white wine

3 tbsps. Madeira

¼ cup chopped parsley leaves

2-1/2 tbsps. chopped tarragon

1 lb. Rotelle pasta (whole wheat is preferable)

2 tbsps. white truffle oil (optional)

½ cup (or more) grated Parmesan.

 

Method:

  1. Heat oil and butter over medium-high heat, add mushrooms, salt & pepper and cook for about 5 minutes stirring occasionally. Lower heat to medium and add shallots, garlic, and herbs (reserving some for garnish) and cook, stirring for about 2 minutes more, until wilted.
  2. Add the white wine and Madeira and cook over medium-high heat until the liquid is almost gone, 5-6 minutes. Add the blanched asparagus. Set aside.
  3. Cook the Rotelle according to package directions and drain, reserving some of the pasta liquid.
  4. Put the pasta into the pan over heat containing the mushrooms, season with salt & pepper and remaining herbs. Add pasta water as necessary, toss, and add the white truffle oil (optional), toss again and check seasonings.
  5. Serve sprinkled with the grated Parmesan.

 

NOTE: To blanch asparagus, plunge asparagus into boiling salted water and cook for 1-2 minutes. Drain and refresh in ice water to stop cooking. Drain and reserve.

 

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Poached Halibut in a Hot & Sour Broth

Halibut poached in sweet and sour sauce

 

True confession.  As an almost vegan, I don’t usually post fish recipes but I do recognize that the vast majority of my readers do eat fish regularly.  Occasionally I will taste fish and this recipe is truly special which is why I want to post it today.   The recipe calls for halibut but chilean sea bass, black cod and branzino can also be swapped out for the halibut.  Make sure to use an instant-read thermometer to make sure it is cooked to the correct temp. (130-140 degrees).  This is a lovely and truly impressive recipe to use when entertaining.  Enjoy!

Serves 4

Recipe by: Arlene Jacobs

 

(Serve this with a spoon for the broth.)

Ingredients:

2 tbsps. soy sauce
4 halibut fillets/ ½ lb. each (about 1-inch thick)
1 quart lower-salt vegetable broth
1/4 cup liquid honey
3 tbsps. tomato paste
2 ½ tbsps. cider vinegar
12 quarter-size slices peeled fresh ginger, cut into 1/8-inch strips
4 shitake mushroom, thinly sliced
¼ – ½ tsps. Tabasco or Sriracha hot sauce
¼ cup sliced scallions (greens included)
¼ cup chopped fresh cilantro

 

Method:

1. Drizzle the soy sauce over both sides of the halibut fillets. Cover and refrigerate for 20 minutes.
2. In a 12-inch shallow pan, combine the vegetable broth, honey, tomato paste, vinegar, ginger, shitakes and Tabasco or Sriracha and cook gently over low heat for 12 minutes, stirring occasionally and skimming foam as necessary. This should have a broth-like consistency. If too syrupy, add water.
3. Add the fillets, cover, and poach gently at a bare simmer over low heat basting several times for about 2 minutes. Gently turn the fish with a spatula, replace cover and cook, basting several times until the fillets are slightly firm to the touch and the centers are almost opaque (make a small slit with a small pointed knife to check), 6-8 minutes; the fish should be slightly undercooked at this point. Turn off the heat and let sit covered for another 2 minutes.
4. Meanwhile place the soft noodles in a shallow soup
bowl, place the halibut on the noodles and spoon the broth among the shallow bowls. Garnish with the crispy noodles, scallions and cilantro, and serve.

Crispy Noodles (optional)

In a small saucepan, heat vegetable oil to 350 o F. Add cellophane noodles, stir quickly until puffed and remove with a slotted spoon to a paper towel to drain.

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Oatmeal and Swiss Chard Pancakes

Pancakes

 

We all know about our beloved breakfast oatmeal or breakfast pancakes.  They’re often sweet, and topped with syrup or brown sugar, whipped cream, blueberries and other sugary accoutrements. But how many of you have explored the world of savory oatmeal pancakes?  Savory oatmeal meals are a newer food trend that offers the comfort and deliciousness of regular oatmeal but also packs a nutritional and savory punch on the back end.  Once you get the method down, there are endless ways to add in or substitute other ingredients like cheese, artichokes, roasted veggies and more.  I truly hope you try this one!  And when you do, comment below and let us know what you think!

 

Recipe by: Arlene Jacobs

 

Serves 4

 

Ingredients:

 

Pancakes

½ cup nut milk (almond, cashew, coconut)

1- 1/2 cups quick-cooking oats

1 large egg

1 tbsp. chopped parsley

½ cup chopped, sautéed Swiss Chard (see below)

Salt and pepper, to taste

2 tbsps. extra-virgin olive oil

 

Method:

 

Combine above ingredients and allow it to sit for 30 minutes to soften oats. Heat extra-virgin olive oil in a large sauté pan and drop a heaping tablespoon of the oat batter in pan to form a test pancake. Taste for seasonings. Continue with remaining batter. Cook on either side until brown.

 

Sautéed Swiss Chard

 

2 tbsps. extra-virgin olive oil

1/3 cup finely chopped onion

1 bunch Swiss chard leaves, washed and roughly chopped (do not dry leaves)

Salt & pepper, to taste

 

In a 12-inch sauté pan, over medium-high, heat the extra-virgin olive oil. Add onions and sauté until translucent. Add the Swiss chard, season with salt and pepper and stir to combine. Cover the pan, and continue to cook for 4-5 minutes more until chard is tender.

 

 

 

 

 

 

 

Related Post

Dried Fruit Winter Compote

Dried Fruit Winter Compote

 

You know what is a sweet, comforting winter yet not too indulgent dessert?  Winter compote.  Even just writing these words on the page evokes the calming, warming sensation that I feel when I sink into some yummy compote over some fresh steel cut oats with a dollop of fresh whipped cream, or even on its own or on top of some greek yogurt.  This is a simple delight that can be made easily, stored easily and used throughout those long dreary winter evenings.   Enjoy!

 

Recipe by: Arlene Jacobs

 

Serves 6 – 8

Ingredients:

4 cups mixed dried fruits – apples, pears, figs, cherries, golden raisins, prunes or dried fruits of choice

1 cup orange juice

1 cup red wine

¼ cup sugar

1 vanilla bean, split lengthwise and seeds scraped with back of small knife

2 cinnamon sticks

2 – 4-in. x ½-in. pieces orange zest (use carrot peeler)

1 tsp. lemon juice

½ tsp. orange flower water

 

 

Method:

Place all ingredients, except orange flower water, in a medium saucepan and cook at a slight simmer for 45 minutes to 1 hour, or until liquid thickens to a syrupy glaze.   (Add a little water if syrup becomes too thick.) Remove from heat and add ½ tsp. orange flower water. Stir to combine.

 

NOTE: Orange water flower is readily available online, you could also use rosewater, which is found in middle eastern speciality stores or online.

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Epic Tomato Sauce

tomato sauce

Easy and Delicious Tomato Sauce                 Serves 4-6

 

Recipe by: Arlene Jacobs (adapted from Marcella Hazan)

 

This delicious tomato sauce is very versatile and great to have on hand.  Think of the many ways you can use it, such as in a soup when combined with stock, in a vegetable stew, with beans, rice and of course pasta. It can also be used as a hot dip for cheese sticks or for a great eggplant Parmesan or lasagna.  Double the recipe and store it in several separate containers and have it available for a quick and easy meal.  The olive oil option is available for those who prefer oil over butter and results in a less rich, but still delicious sauce.

Enjoy!

 

Ingredients:

2-28 oz. cans .of San Marzano whole peeled tomatoes

8 tbsps. (1 stick) butter or 3 tbsps. olive oil

2 onions, peeled, cut in ½

2 large garlic cloves, smashed

Pinch sugar

½ cup white wine

Salt, to taste

 

Method:

  1. Combine tomatoes, their juices, butter or olive oil, onion halves, garlic and sugar. Bring to a simmer over medium-high heat.
  2. Add white wine and cook for about 5 minutes. Add salt to taste, and continue to cook on medium heat, uncovered for about 45 more minutes. Add water, if necessary, to attain a sauce-like consistency.
  3. Remove onions and garlic.

 

Notes:

Serve over your favorite pasta, rice or vegetables.

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