Pasta with Peanut Sauce

Rich and creamy.  You can make this in a pinch.  No diva ever minded a little pinch...giving them, that is.

 Pasta with Peanut Sauce

8 oz. pasta

Some chopped vegetables such as red pepper, zucchini, broccoli, onion

1/2 cup crunchy peanut butter

2 Tbsp. Soy sauce

1 healthy sprinkling of ground ginger

1/2 cup chicken broth, heated


Cook pasta in a large pot of boiling water until al dente.
Sauté vegetables until tender-crispy and set aside.
Mix peanut butter, soy sauce, and ginger in pretty bowl. 
Add chicken broth. 
Add pasta and vegetables. 
Toss to coat all ingredients.   
Serve immediately.

Make it a meal:  Serve with bread.

Wine:  Cabernet or Reisling 

Perfect Quiche

My quiche always came out rubbery until I came across this recipe.  The diva that gave me this ran her own restaurant.  I was adding too many eggs and not enough cream.  This quiche is wonderful. 

4 eggs

2 cups half and half

1 cup shredded cheese ( cheddar, Swiss, or your favorite blend)

1- 1 1/2  cups of crumbled crispy bacon, cooked sausage, ham, broccoli (par cooked or frozen defrosted and drained) or whatever you like for filling ( mix them together)

¾ tsp salt

¼ tsp pepper

9” unbaked pie crust (Use a frozen deep dish and let it defrost while assembling ingredients).

Sprinkle meat or vegetable filling in bottom of pie crust. 

Sprinkle cheese on top of filling.

In a pretty bowl slightly beat eggs, add in the half and half, salt and pepper 

Add other seasonings if you like.

Pour mixture into  pie crust.

Place in oven at 425 for 15 minutes. 

Reduce heat to 300 degrees and bake for an additional 30 minutes or until knife inserted ½ way to center comes out clean.  

Let rest for 10 minutes before slicing.

Roasted Vegetables & Rice

I adore roasted vegetables. They are so crispy and flavorful. This can be a side dish, in which case, I'd skip the dressing. It makes a lovely vegetarian meal. I use brown rice for extra fiber and nutrients. This heart-healthy dish is one my hearty man will eat on occasion.

I use whatever vegetables I have on hand, but really anything goes. These I chose for the gorgeous color combination. I also add a couple of chicken bouillon cubes to the water the rice is cooking.

Roasted Vegetables & Rice

1 cup rice

1 small head broccoli, chopped

1 orange pepper, chopped

a bunch of grape tomatoes

3 garlic cloves minced

red pepper oil

a pinch of shredded cheese like cheddar

Dressing

1/4 cup olive oil

a few splashes red wine vinegar

a small spoonful Dijon mustard

parsley

oregano

pepper

Cook the rice according to directions (mine takes forever).
After you've chopped your vegetables, toss them in a pretty bowl.
Add the garlic.
Drizzle red pepper oil over and toss the mess of it.
Put it all in a roasting pan and roast at 355 degrees for 45 minutes or so.
Meanwhile, put all the dressing ingredients into a closed container and shake.
Mix the cooked rice with the dressing.
Add some cheese.
Toss in the roasted vegetables.
Ciao!

Make it a meal: Tis a meal. Lay off the meat for one night.

Wine: Chardonnay

Creamy Broccoli & Chicken

It took me a long time to figure out the value of my slow cooker. Now I can't get enough of it. Make this on a rainy day and eat it in front of the fire. If you are fortunate enough to have a gas fireplace, this requires only the flip of a switch and you won't mangle your manicure.

Alas, I have an old-fashioned fireplace. Nail touch-up, here I come.

Creamy Broccoli & Chicken

6 chicken breasts

salt & pepper

your favorite herbs (I use thyme & oregano)

2 garlic cloves, chopped

1/4 cup chicken broth (or white wine)

1 can cream of broccoli

1 package of cream cheese (I use Neufchâtel), cubed

1/2 cup white wine

2 slices onion, chopped

Place chicken in slow cooker and sprinkle with salt, pepper, and herbs.
Toss in the garlic and pour chicken broth in.
Cook on low for 5-6 hours.
45 minutes before serving, mix soup, cream cheese, wine, and onion in a saucepan.
Cook until smooth.
Pour over chicken and cook another 30 minutes.
Serve over brown rice.

Make it a meal: Serve with crusty bread.

Wine: Chardonnay or Sauvignon Blanc.

Crock Pot Chicken and Shrimp Alfredo

Crock Pot Chicken and Shrimp Alfredo is an elegant recipe in a creamy Alfredo sauce. The vegetables pack in nutrients, and hopefully you can find low-fat Alfredo sauce. My own nearby supermarket does not stock it. Go even healthier with whole wheat pasta. I use linguine.

Crock Pot Chicken and Shrimp Alfredo

1 onion, chopped

3 cloves garlic, minced

2-3 carrots, sliced

1 bunch broccoli florets

1 lb. boneless, skinless chicken breasts, cut into pieces

1 (16-ounce) jar Alfredo sauce

1/2 teaspoon thyme

1/8 teaspoon white pepper

1/2 teaspoon dried basil

1 (10-ounce) package frozen fully cooked shrimp, thawed

1/2 cup grated Parmesan cheese

1 (12-ounce) package pasta

Mix all but the last three ingredients into the crock pot.
Pour Alfredo sauce over all.
Cook on low for 6-7 hours or until chicken is cooked and vegetables are tender.
During the last 20 minutes, add shrimp.
Serve over hot cooked pasta.
Garnish with Parmesan cheese.

Make it a meal: Serve with garlic bread.

Wine: Chardonnay

Broccoli & Cheddar Soup

I love soup during the winter season. I eat take them to work for lunch, and they make a great light dinner. Throwing everything into the crock pot makes this luscious soup easy, too.

This creamy soup does not have to be calorie-packed. Use low-fat condensed soups and 1% milk. The cauliflower puree adds creaminess and nutrients without calories. I don't use light cheese, though, since it doesn't seem to melt as well. Besides, divas need to be a little decadent.

Broccoli & Cheddar Soup

1 (10 oz.) pkg. frozen, chopped broccoli, not thawed

1 bag of cauliflower puree (see recipe)

1 can cream of celery soup (or cream of chicken)

2 cups milk

2 cups shredded cheddar cheese

Salt and pepper to taste

Put all ingredients in crock pot in order above.
Turn crock pot on low.
Cook on low for 5-6 hours.
Cauliflower or asparagus can be used also.
If it seems too thick, add more milk.

Options: Try cutting the cheddar with Gouda or Gruyere for a divine taste.

Make it a meal: Serve with garlic bread.

Wine: Chardonnay or Cabernet Sauvignon

Roasted Broccoli

This is a nice alternative to steamed broccoli once in a while. Just mix and pop in the oven. (photo by wanko)

Roasted Broccoli

1 bunch broccoli, chopped into florets and bite-sized pieces

olive oil

salt & pepper

Drizzle olive oil over chopped broccoli.
Add salt and pepper to taste.
Mix.
Spread on a baking sheet.
Roast in oven at 450 degrees for about 15 minutes until broccoli is tender.

Make it a meal: Serve with slow cooker chicken and mushroom.

Wine: Chardonnay

Broccoli Salad

Be warned, this calls for overnight refrigeration. Make the dressing one day ahead, and then just combine all the other ingredients before guests arrive. Now you have plenty of time for your own dressing. Pick something pink and sparkly!

This is a great dish to bring to summer BBQs. Because of all the broccoli, it looks healthy. You’ll be a hit. (photo by wanko)

Broccoli Salad

1 cup mayonnaise (I use light)

1/4 cup sugar

2 Tbsp. vinegar

1 package fresh broccoli

1/2 cup walnuts

1/2 cup raisins (I like golden)

1/2 cup red onions\raw


Combine mayonnaise, sugar, vinegar to make the dressing and refrigerate overnight before mixing with broccoli.
Combine remaining ingredients and serve with the dressing, cold.

Options: Substitute cran-raisins for raisins which gives the salad extra color.

Make it a meal: Serve salad with grilled salmon and Super Fast Potatoes.

Wine: Chardonnay, of course.