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Zucchini and Tomato Pasta Toss Recipe

Zucchini and Tomato Pasta Toss Recipe

By Aggieskitchen

Dinner has been coming together quickly these days. And what I’m really saying is … I have no time to make it. Pasta seems to be the quick-fix unplanned dinner of choice in my household and really no one is complaining. If you have a great sauce then there’s really no reason to complain is there?

This is what you call a “use it up” kind of sauce…I had a few zucchinis in the fridge, a big can of tomatoes in the pantry, and of course everyday kitchen staples, onions and garlic. While the pasta boils, your sauce is cooking and before you know it it’s time to eat.

Zucchini and Tomato Pasta Toss

I like to use whole wheat pasta for its nutrition as well as it’s nutty whole grain taste. Most whole wheat pastas have a good amount of protein in them so I don’t feel its necessary to add additional protein to a dish like this, but feel free to add any protein of your choice to this pasta to bulk it up even more.

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Zucchini and Tomato Pasta Toss

Ingredients:

  • 1 box whole wheat penne pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 large onion, sliced thin
  • 2 zucchini, sliced diagonally, then again into matchsticks
  • 1 28oz can diced Italian tomatoes
  • pinch of dried oregano and/or basil
  • pinches of salt and fresh ground pepper to taste
  • grated Parmesan cheese, for serving
  • red hot pepper flakes, for serving (optional)

Directions:

  1. Cook pasta according to directions.
  2. While pasta is cooking, heat oil in large non stick skillet. Add garlic and sliced onion and cook for 2-3 minutes until onions begin to soften. Add zucchini to skillet and season with a pinch of oregano or basil, salt and pepper. Cook zucchini for about 5 minutes then add tomatoes. Bring up to slight boil and down again to a simmer. Continue to simmer for about 8-10 minutes while pasta finishes cooking and is drained. Taste sauce for salt and pepper. Carefully place pasta back into pot, drizzle a little olive oil to pasta and stir to prevent sticking. Serve pasta in bowls with generous amount of sauce and Parmesan cheese.

Triple Peanut Butter Loaf Recipe

Triple Peanut Butter Loaf Recipe

By Kelsey Banfield

There are people who like peanut butter, and there are people who love it. And I am firmly in the latter category. If you, like me, can’t get enough of the sticky, sweet treasure that is peanut butter then this is the loaf for you.

It is triple the indulgence - the dough is made of peanut butter, studded with peanut butter chips, and frosted with peanut butter buttercream. It is peanut butter-y to the extreme and nothing is better than that when you are a peanut butter fiend. I thought it fitting to release this recipe on the official day of PB decadence: National Peanut Butter Day on January 24.

Making this loaf is a dream because it comes together like a quick bread. It takes a generous amount of beating, and then you put it in the pan, and bake it up while you go about your day. Once it is cooled it gets a generously thick layer of frosting and is ready to be sliced and served. In our house it is somewhere between a cake and a generous snack so feel free to serve it as either, or both!

Triple Peanut Butter Loaf

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Chocolate Peanut Butter Swirl Banana Bread

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Triple Peanut Butter Loaf

Makes: 1 loaf, serving 12

Ingredients:

Loaf:

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup creamy peanut butter (not all-natural, as it will not bind correctly; I used Peter Pan brand)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup peanut butter chips

Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter (not all-natural)
  • 1 cup confectioners’ sugar
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk

Directions:

1. Heat the oven to 350 F. Grease a 9×5 loaf pan with butter and lightly sprinkle with flour. In a large bowl mix the flour, baking powder, and salt and set aside.

2. In another large bowl beat butter, sugars, and peanut butter until smooth and creamy. Then beat in the egg, vanilla extract, and milk. Fold in the flour mixture with a spatula and mix until just combined. Stir in the peanut butter chips.

3. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake for 50-60 minutes, or until a toothpick or fork inserted into the center comes out clean and the top springs back when touched. Allow the loaf to cool in the pan for 10 minutes, then remove it from the pan and let cool completely on a wire rack.

4. While it is cooling, make the frosting by beating together the butter and peanut butter until smooth. Then beat in the confectioners’ sugar, salt, and vanilla extract. Lastly, beat in the milk, 1 teaspoon at a time until the frosting reaches spreadable consistency. Spread it generously over the top of the loaf. Slice and serve.

Cold Blueberry Basil Soup Recipe

Cold Blueberry Basil Soup Recipe

By JulieVR

During these fleeting summer months, we take every opportunity to dine al fresco. Although I love soup, a steaming bowl doesn’t appeal on a sunny day in July. Cold fruit soup though? Divine. Also easy to make and store in the fridge, ready when you are. Serve it in small bowls, to eat with a spoon, or in glasses to sip. To fancy it up, swirl in a spoonful of crème fraiche, sour cream or good-quality thick plain yogurt.

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Cold Blueberry-Basil Soup

Ingredients:

  • Juice of an orange
  • 1 cup fruity white wine or white grape juice
  • 1/3 cup honey
  • 2 cups fresh blueberries (or frozen ones, thawed, with their juice)
  • 1 cup plain yogurt
  • a few leaves of fresh basil, torn

Directions:

  1. In a saucepan, bring the orange juice, wine or grape juice, honey and 1 cup water to a boil. Reduce heat and simmer for a minute. Add the berries and cook for another minute. Remove from heat and let cool completely.
  2. Add the yogurt and basil and purée the mixture in a blender or food processor. If you like, strain it through a fine sieve before serving. Serves 2-4.

Toasted Ravioli Recipe - Perfect for Parties!

Toasted Ravioli Recipe - Perfect for Parties!

By Macki West

I’ve got more holiday potluck parties on the agenda this year than I know what to do with and each invite comes with a request for bring your favorite dish to share. How can I pick just one and one that is simple enough to make and will be a hit at each event? Toasted raviolis are the answer, people! Everyone keeps coming back for more and they are so easy to make (shhh, don’t tell!). They are perfect to bring to a party, serve as an appetizer at your own party, great for an afterschool snack, or just for snacking on during the long winter break with no school. Get the festive recipe after the jump…

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Ingredients:

  • 1 package fresh ravioli
  • ¾ cup seasoned breadcrumbs (or use plain and season as you like)
  • 1/3 cup finely grated Parmesan cheese
  • 2 egg whites
  • cooking spray
  • your favorite marinara sauce for dipping

Directions:

Cook the ravioli according to the package and reduce cooking time by about 2 minutes. Remove from heat and run under cold water and drain. Place egg whites into a shallow bowl next to a bowl with the combined breadcrumbs and Parmesan cheese. Heat a non-stick skillet over medium and spray with cooking spray. Dip each ravioli into egg whites, then into breadcrumb mixture and place onto heated skillet. Cook for about 3 minutes, flip and cook for another 2-3 minutes. Remove from skillet and serve warm with marinara sauce for dipping.

Instant All Natural Strawberry Lemonade!

Instant All Natural Strawberry Lemonade!

By Kathypatalsky

This Strawberry Lemonade is a fast, healthy, refreshing beverage to add to almost any meal. I always make freshly squeezed orange juice on Monday mornings. It just seems like a great way to start the work week. But this morning, I was out of citrus. So I had to think fast! I looked in the freezer and found a bag of organic strawberries just aching to be used. In under a minute, I turned those strawberries into fresh, instant All-Natural Strawberry Lemonade – made from whole berries, but blended frothy and smooth! Get my recipe.

More Strawberry Lemonade Recipe:

Basil Strawberry Lemonade Granitas in a Jar

Strawberry Basil Mint Lemonade

Instant All-Natural Strawberry Lemonade

makes two glasses

Ingredients:

  • 1 cup spring water
  • 1/2 cup frozen organic strawberries
  • 1-3 tsp agave syrup (or any sweetener you’d like)
  • 1 lemon, squeezed

Directions:

  1. Blend from low to high speed until frosty smooth. Sweeten to taste.

Add-ins: Try adding in a sprig of fresh mint, a few dashes of cayenne for some mild heat or steep a hibiscus tea bag in the water before blending for SUPER pink lemonade.

The Shamrock Shake Sundae Recipe

The Shamrock Shake Sundae Recipe

By Kelsey Banfield

Every year I allow myself exactly one Shamrock Shake per season. Don’t get me wrong, I could easily drink one per day (or even per meal?) but that is not the directions in which I want my thighs to expand right before beach season. I’ve never figured out what it is about this mildly minty shake that is so darn good. But it is just SO. DARN. GOOD. Since I usually get my shake when school is session – lest I have to share it with the whole car – my daughter never ever sees it. But this year she heard about them at school as asked me to get her one. GAH! What to do? My answer: make it at home. The beauty of making it at home is that I can actually add more to it and make it an over the top shake. Last night we got a little out of control with ingredients and ended up making what you now see here: the Shamrock Shake Sundae!

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Ingredients:

  • 1 pint mint chocolate chip ice cream
  • 2% milk
  • Whipped Cream
  • Thin Mints
  • Chocolate Sauce

Directions:

1. Add the ice cream and milk to a blender and puree until completely smooth. Then divide amongst glasses as desired. Top each glass with whipped cream, a Thin Mint, and chocolate sauce. Drink immediately!

Chocolate Peanut Butter Chia Pudding Parfait Recipe

Chocolate Peanut Butter Chia Pudding Parfait Recipe

By Kathypatalsky

A creamy, chocolate peanut butter parfait is a welcome dessert after dinner or even as an afternoon snack. Well, this chia pudding is not only rich, creamy and delicious but also healthy! Made using fiber and omega fatty acid rich chia seeds, healthy peanut butter and protein-rich soy milk, this dessert parfait is a smart dish to enjoy any time of day. Toss some fresh fruit on top for extra good-for-you flavor. Get the vegan recipe…

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Chocolate Peanut Butter Chia Pudding Parfait

vegan, makes 3/4 cup

Ingredients:

  • 3/4 cup soy milk (vanilla)
  • 2 Tbsp chia seeds
  • 1 Tbsp peanut butter
  • 1 tsp cacao powder
  • 1 banana
  • sweeten to taste (try 1 1/2 Tbsp agave syrup)

toppings: sliced banana, peanuts, dark mini chocolate chips

Directions:

1. Place all ingredients in a blender and allow to mix on the lowest setting possible (ultra-low) for a few minutes until thickened.

2. Place in fridge to chill.

3. Serve with fresh fruit, nuts and chocolate chips.

Tip: For super thick chia seed pudding reduce soy milk to 1/2 cup. You can also add in 1 Tbsp melted virgin coconut oil to further thicken the blend.