my week in food...

Just in case you don't know, I love my public library.  We are there a couple of times a week and know us by name.  Better than a bar because we always leave with some knowledge of the our world.
I picked up a new (to me) cookbook called Now Eat This by Rocco Dispirito.
He is big on using Greek yogurt in recipes and all of his recipes cut calories and fat by more than half.  Some hits and misses, though.
Greek yogurt gives food a tangy flavor and I am not a fan of tangy flavors.
The kids did like some.  The man child loved them all.

Macaroni and Cheese with a Crusty Crunch


nonstick cooking spray
4 ozs whole-wheat elbow macaroni
1/2 cup onion-garlic puree
1/2 tsp dry mustard
pinch of cayenne pepper
1 cup shredded 50% reduced-fat cheddar
1/2 cup nonfat Greek yogurt
salt
1/4 cup whole-wheat panko breadcrumbs
1/4 cup grated Parmigiano-Reggiano cheese (good luck finding this.  I just used regular parmesan)


preheat the oven to 425 degrees
spray an 8X8 inch baking dish with cooking spray and set it aside
bring a large pot of salted water to a boil
add the macaroni and cook according to the package direction
while the pasta is cooking, bring the onion-garlic puree, mustard and cayenne to a simmer in a small saucepan over medium heat, stirring often.
whisk in the cheddar until it has melted.
remove the pan from the heat and whisk in the yogurt.
in a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly.
season with salt to taste.
pour the macaroni into the prepared baking dish and sprinkle the panko over the top.
top with the parmigiano-reggiano.
bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes.
serve immediately.


THE ONION-GARLIC PUREE
1 large vidalia onion, roughly chopped
9 garlic cloves, roughly chopped
1/2 cup water
salt and pepper


combine the onion, garlic, and water in a microwave-safe bowl.
season with salt and pepper to taste.
cover the bowl tightly with plastic wrap and microwave on high for 10 minutes.
pour the mixture into a blender and blend until it is completely smooth.
season with salt and pepper to taste.


No Cream-No Cry Penne Alla Vodka


8 ozs whole-wheat penne
2 cups low fat marinara sauce
pinch of crushed red pepper
one 7oz container 2% Greek yogurt
1 cup chopped fresh basil
salt and pepper
6 tbsps grated parmigiano-reggiano cheese


bring a large pot of lightly salted water to a boil
add the pasta and cook according to the package directions
while the pasta is cooking, bring the marinara sauce and crushed red pepper to a simmer in a large nonstick saute pan over medium heat.  
cook the sauce, stirring it occasionally with a heat-resistant rubber spatula, until it is slightly thickened, about 5 minutes.  
remove the saute  pan from the heat
stir about 1/2 cup of the marinara sauce into the yogurt until smooth, then whisk the yogurt mixture back into the marinara sauce
in a large serving bowl, toss the sauce with the drained penne and the basil.
season with salt and pepper to taste.
sprinkle the cheese on top, and serve.


Chicken Noodle Soup


1 oz medium whole-wheat egg noodles
2 cups low-fat, low-sodium chicken broth (I used vegetable broth)
1/2 small yellow onion, sliced thin
1 small carrot, sliced thin on the diagaonal
3/4 cup shredded skinless breast meat from a rotisserie or roast chicken (not me.  I used Follow Your Heart        vegan 'chicken'.
salt and pepper
1/4 cup grated parmigiano-reggiano cheese
1/4 cup chopped fresh flat-leaf parsley


bring a large pot of salted water to a boil.
cook the noodles according to the package directions
drain and set aside
while the noodles are cooking, combine the broth, onion, carrots and celery in a large saucepan, and bring to a boil over high heat.
cover reduce the heat to medium-low, and simmer until the vegetables are tender, about 12 minutes.
add the cooked noodles and the chicken to the soup.  
season with salt and pepper to taste.
ladle the soup into bowls, sprinkle with the cheese and parsley and serve.