Warm Penne Salad with Radicchio, Peas, Parmesan and Balsamic Vinaigrette

Warm Penne Pasta Salad with Roasted Radicchio, Peas and Parmesan

From time to time I come across a recipe that defies conversation because your mouth is too busy eating. This is one such recipe. We have all the goodness of a fantastic pasta dish with all of the flavor, a fraction of the calories and additional nutritional benefit.  It’s a win win win. Add to that the amazing cancer fighting properties associated with Radicchio and you just can’t lose. The slight bitter taste of radicchio pairs nicely with the sweetness of peas and the saltiness of the parmesan cheese that creates an intense flavor bomb in your mouth,  As a warm summer pasta salad, this recipe leaves you feeling sated but not stuffed. Content is the word that springs to mind. Pair it with a deliciously crisp Sauvignon Blanc and you will really enjoy the flavors this dish has to offer. But try it, I will let you be the judge.

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Penne & Radicchio Salad with Peas, Parmesan & Balsamic Vinaigrette

A wqarm Penne and Radicchio salad with peas, parmesan and a Balsamic Vinaigrette

Course Main Course, Salad

Cuisine American

Keyword pasta recipes, pasta salad recipes, penne & radicchio salad, penne and radicchio with peas, penne pasta, penne pasta salad recipes, penne rigate, penne salad with peas, warm penne and radicchio salad, warm penne salad

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4

Calories 359kcal

Ingredients

• 8 ounces Penne Rigate Pasta Cooked according to package directions
• 1 tsp salt, divided plus more to taste
• 1 cup fresh green peas
• 1 large Radicchio Quartered
• 1/2 tbsp Olive Oil
• 12 slices fresh parmesan cheese thinly sliced, for garnish

Balsamic Vinaigrette

• 2 tbsp balsamic vinegar
• 2 tbps Olive Oil
• pinch of salt to taste

Instructions

• Preheat Oven to broil on high. Line a baking sheet with Parchment paper and set aside
• In a large saucepan add 3 quarts of water and 1/2 tsp of salt to a boil. Add pasta and cook to desired doneness
• Add fresh peas and cook 1 minute more
• While the pasta is cooking, trim and quarter the radicchio. Add to a bowl with 1/2 tsp Olive Oil and 1/2 tsp of salt and toss to thouroughly coat
• Lay the radicchio on the baking sheet and under the broiler. Broil until heated through and the edges are slightly charred. Lightly seperate the quarters into pieces.
• Drain the pasta and peas and divide between 4 serving bowls
• Add a quarter of the radicchio to each bowl
• Top with Shaved Parmesan and the Balsamic Vinaigrette

Balsamic Vinaigrette

• Add all ingredients to a sealable container and mix to combine

Nutrition

Calories: 359kcal | Carbohydrates: 53g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 656mg | Potassium: 488mg | Fiber: 4g | Sugar: 5g | Vitamin A: 324IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 2mg

 

source https://www.recipecritique.com/warm-penne-salad-with-radicchio-peas-parmesan-and-balsamic-vinaigrette/

Easy Roasted Butternut Squash Soup with Parsnip

Herb Roasted Butternut Squash and Parsnip Soup

People always think of soup as cold weather food, but I enjoy them on wet weather days too. There is definitely something to be said about a wet and stormy day spent lounging on the couch with an old movie and a nice warm bowl of soup. And this easy herb roasted butternut squash and parsnip soup sure hits the right spot. This rich, creamy soup has a slightly nutty and sweet flavor in every mouthful, and is topped with a combination of red onions and cubanelle pepper to introduce a slight tang and some mild heat to the mix. With all the rain trickling down the windows and a grey sky outside, this soup will warm your very soul.

All the Benefits of Butternut Squash and Parsnips in One Easy Bowl

For this soup I have used butternut squash, which is actually a fruit, and parsnips. Both of these, individually, offer tons of nutrition but combined create a powerhouse. Both squash and parsnip are relatively low in calories and rich in fiber. Cholesterol is non-existent and the fat is so minimal that it really doesn’t bare mentioning. Both Butternut Squash and Parsnip contain almost 500 mg of potassium per 1 cup serving. Butternut squash contains almost all of your RDA of vitamin A, 48% of vitamin C, B-6, Calcium and Magnesium. Parsnips contain 37 grams of vitamin C, B-6, Calcium and magnesium. As you can see, combined these two food sources offer a lot of nutritional benefits.

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Roasted Butternut Squash & Parsnip Soup

Course Main Course

Cuisine American

Keyword easy roasted butternut squash and parsnip soup, easy roasted butternut squash soup, butternut squash soup, roast butternut squash soup, butternut squash & parsnip soup

Prep Time 15 minutes

Cook Time 30 minutes

Servings 6

Calories 151kcal

Ingredients

• 1 large butternut squash peeled, cored and roughly chopped
• 2 medium parsnips peeled, cored and roughly chopped
• 2 tbsp Extra Virgin Olive or Avocado Oil
• 2 cloves garlic minced
• 1 tsp fresh parsley
• 1/2 tso oregano
• 1/2 tsp finely chopped dried rosemary
• 1/4 tsp dried thyme
• salt & pepper to taste
• 2 cups low sodium chicken or vegetable stock

Instructions

• Preheat oven to 400°
• Line a large baking sheet with parchment paper and set aside
• Add all ingredients, except the stock, to a large bowl and toss to combine.
• Place the vegetables on the lined baking sheet, making sure not to crowd. If the vegetables are too close, seperate and use a second baking sheet
• Roast in the oven until the vegetables have softened and slightly browned on the edges, about 20 to 30 minutes.
• Remove the vegetables from the oven and allow them to slightly cool for about 5 to 10 minutes
• Add the vegetables to a blender with the chicken stock and pulse into a smooth consistency. You can use as much or as little stock as you want to desired consistency.
• Serve and enjoy!

Nutrition

Calories: 151kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 701mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13288IU | Vitamin C: 35mg | Calcium: 84mg | Iron: 1mg

Herb Roasted Butternut Squash and Parsnip Soup

While this soup is well worth any effort, some consider the addition of parsnip to be too laborious. The larger more mature parsnips contain a tough woody center rib that will need to be removed. The easiest way to do this is cut the parsnips lengthwise in quarters and removed the stem. It is very easy to discern the center stem as it is darker in color that the flesh of the parsnip. Gently use a knife and slice down the line between the stem and the flesh on both sides and the core will separate. Chop the parsnips into large bite sized pieces and place in a large bowl. Use a vegetable peeler to peel the butternut squash and cut in half. Using a large spoon, simply scoop out the center of seeds. Cut the squash into large bite sized pieces and add to the bowl with the parsnips. Add oil and herbs then toss to combine, making sure all pieces are covered. Roast in the over until tender. Allow to slightly cool and blend in the blender until you reach your desired consistency. Then enjoy!!

source https://www.recipecritique.com/easy-roasted-butternut-squash-soup-with-parsnip/

Easy Slow Cooker Pulled Pork Lettuce Wraps

Easy Slow Cooker Pulled Pork

The secret to really fantastic pulled pork lettuce wraps has to begin with some truly fantastic, yet easy slow cooker pulled pork. And that is exactly what you get using this Keto friendly, low carb recipe. The pork is super tender, moist and juicy and a pure delight when wrap in crisp lettuce leaves with some of this crunchy, fresh broccoli slaw This pulled pork slow cooker recipe is easy to adjust to your tastes. Add as little or as much heat as you like. Throw in some of your favorite herbs. The most important trick to this recipe is to allow it enough time to become easy to shred and absorb some of the juices.

Low Carb Pulled Pork Lettuce Wraps

One of my favorite things about this particular recipe is the low amount of carbohydrates. The total amount of carbs is 3.9 grams, with 1.6 grams of fiber that leave 2.3 net grams total. I know all of you Keto and low carb lovers will appreciate these stats, I know I do LOL. Got to keep the carbs low to keep the weight off.

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Low Carb Pulled Pork Lettuce Wraps

An easy keto friendly low carb slow cooker pulled pork recipe

Course Main Dish

Cuisine American

Keyword pulled pork recipe, slow cooker pulled pork, pulled pork lettuce wraps, low carb pulled pork lettuce wraps, keto pulled pork lettuce wraps,

Prep Time 10 minutes

Cook Time 6 hours

Servings 4

Calories 220kcal

Equipment

• Slow Cooker

Ingredients

• 2 lbs pork shoulder aka pork picnic
• 5 sprigs fresh rosemary finely chopped. Can use 2 tsp dried rosemary
• 2 tsp onion powder
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 2 tsp cocoa powder
• salt and black pepper to taste
• 1/3 cup sugar free chicken broth
• 8 butter lettuce leaves can substitute iceberge lettuce

Instructions

• Clean pork shoulder and trim off excess fat
• combine all spices and cocoa in a bowl. season with salt and pepper and adjust to taste
• Rub the spice mix into the pork shoulder.
• Tranfer to a 6 quart slow cooker and add the chicken broth.
• Slow cook on high for 4 hours or low for 6 hours.
• With the pork in the slow cooker, use 2 forks to pull the pork apart.
• Put the slow cooker on warm and leave the pork in the juices for an additional 20 to 30 minutes. This allows the pork to absorb the flavors and juices.
• Fill each lettuce leaf with some fresh broccoli slaw, top with some pulled pork and enjoy.

Nutrition

Calories: 220kcal | Carbohydrates: 3g | Protein: 28g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 109mg | Potassium: 587mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1590IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

source https://www.recipecritique.com/easy-slow-cooker-pulled-pork-lettuce-wraps/

Baked Cauliflower Casserole with Mushrooms

Baked Cauliflower Casserole

My family has always referred to this baked cauliflower casserole as “Cleo’s Casserole”. But that is neither fair nor true. A colleague shared this recipe with me many years ago and I have kept it and used it so many times since. Why? Because it is just a good one. It is flexible with the add ins and always tastes fantastic. During the holiday’s when entertaining, I usually will use a large casserole dish, two heads of Cauliflower and a generous serving of Parmesan cheese. There are so many ways to enjoy this casserole, so get creative and enjoy the nutritional benefits of Cauliflower.

Why We All Need More Cauliflower

There are so many benefits to eating cauliflower I don’t know where to start. A single serving equals about 1 cup of chopped cauliflower and only 25 calories. The majority of a cauliflower’s composition is water. A one cup serving will yield roughly 5 grams of carbohydrates and 2.5 grams of fiber, sugar and protein per serving. Cauliflower is free of both fat and cholesterol. It is a rich source of Vitamin C. It also contains Vitamin B6, Folate, Potassium, Magnesium and antioxidants. Cauliflower is also rich in Choline, which is necessary for brain development. A choline deficiency could result in liver and heart disease as well as neurological disorders.

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Baked Cauliflower Casserole

Cauliflower casserole with mushrooms, onions and celery

Course Side Dish

Cuisine American

Keyword cauliflower casserole with mushrooms, baked cauliflower casserole wityh mushrooms, cauliflower, baked cauliflower, cauliflower casserole, baked cauliflower casserole

Prep Time 5 minutes

Cook Time 45 minutes

Servings 6 people

Calories 159kcal

Ingredients

• 1 large head cauliflower removed from stalk, left in large florets
• 1 8 oz package button mushrooms sliced
• 3 stalks celery sliced
• 1 onion roughly chopped
• 1 cup grated Parmesan Cheese Optional
• 2 tbsp Avocado Oil
• Sea salt to taste

Instructions

• Preheat oven to 350°
• Add all ingredienta to a large bowl and toss to combine and coat with the oil.
• Transfer ingredients to a 9X9 casserole dish
• Cover with foil and bake until cauliflower has softened to your liking. I usually bake 35 to 45 minutes to retain a little crunch in the cauliflower.

Nutrition

Calories: 159kcal | Carbohydrates: 10g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 314mg | Potassium: 518mg | Fiber: 3g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 69mg | Calcium: 228mg | Iron: 1mg

source https://www.recipecritique.com/baked-cauliflower-casserole-with-mushrooms/

Bacon Broccoli Breakfast Bake

Keto Lover’s Bacon, Broccoli Breakfast Bake

This recipe can be enjoyed by everyone, but it is a particular favorite for those that follow a Keto diet. A quick and easy recipe that can be made ahead and will serve a crowd. You can mix and match by adding vegetables of choice such as bell peppers and/or onions. For those of you not on the Keto diet, or anyone looking for a healthier breakfast, you can swap out the heavy cream for regular milk, omit the bacon and add in a variety of vegetables and still end up with a super delicious breakfast casserole that will leave everyone feeling satisfied.

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Bacon Broccoli Breakfast Bake

Keto lovers bacon broccoli breakfast bake is not just for keto dieters.

Course Breakfast

Cuisine American

Keyword keto recipe, keto breakfast recipe, bacon broccoli breakfast bake, keto lovers breakfast recipe

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6 people

Calories 324kcal

Ingredients

• Avocado oil non-stick cooking spray
• 2 tbsp Avocado Oil
• 3 cups broccoli florets
• 3 tbsp water
• 1 cup extra sharp or monteray jack cheese shredded
• 6 slices bacon cooked crispy and crumbled
• 6 large eggs
• 1/2 cup heavy cream
• 1/2 tsp sea salt more or less to taste
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• Fresh Parsley for garnish

Instructions

• Preheat oven to 350 degrees.
• Spray an 8 X 8 casserole dish with non-stick spray and set aside.
• Heat the Avocado Oil in a large skillet over medium heat. Add the broccoli and water and cook for 2 to 3 minutes or until broccoli has softened slightly and turned bright green.
• Spred the broccoli in an even layer in the greased casserole dish. Top with shredded cheese and crumbled bacon and set aside.
• Whisk the eggs together with the remaining ingredients and pour over the broccoli, cheese and bacon.
• Bake for 15 to 20 minutes, until the casserole is set and light browned on top. Let cool for 5 minutes.
• Sprinkle with fresh parsley and serve immediately.
  

Nutrition

Calories: 324kcal | Carbohydrates: 5g | Protein: 16g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 228mg | Sodium: 551mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 814IU | Vitamin C: 41mg | Calcium: 206mg | Iron: 2mg

source https://www.recipecritique.com/bacon-broccoli-breakfast-bake/

Jamaican-Style Farro & Peas

The origin of “Jamaican-Style” Farro and Peas

Growing up in a very traditional Jamaican household, not surprisingly, we ate Jamaican cuisine. A major component of most Caribbean island foods is rice and peas. This was a staple we ate at least once a week, usually as part of our Sunday dinner. As much as I love rice and peas, I now try to ensure that I am consuming more nutrient dense foods. As a result of this nutritional desire, I created this amazing Jamaican-style Farro and Peas recipe. Traditional rice and peas are usually made with long grain parboiled rice and red kidney beans. Added to these ingredients are creamed coconut, thyme, garlic, whole pimento seeds and scotch bonnet pepper. When prepared correctly, this is an amazing side dish that pairs well with chicken, beef or fish. While parboiled rice outweighs white rice in nutrition, it lags far behind brown rice. Also, all rice varieties are said to contain trace amounts of arsenic, a potent human carcinogen, which we should all try to avoid. Jamaican style Farro and peas is prepared exactly like rice and peas. This farro dish offers the same great flavor and texture as rice and peas, but with a wealth of additional nutrition.

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Farro & Peas

A healthier spin on traditional Jamaican rice and peas

Course Side Dish

Cuisine Caribbean

Prep Time 5 minutes

Cook Time 1 hour 5 minutes

Resting time 12 hours

Total Time 1 day 1 hour 10 minutes

Servings 8 people

Calories 297kcal

Ingredients

• 1 cups red kidney beans soaked overnight in water
• 1/2 tsp sea salt
• 1 clove fresh garlic peeled
• 2 tbs pure coconut cream can substitute coconut milk if desired
• 3 sprigs fresh thyme
• 1 scotch bonnet pepper if desired
• 2.5 cups organic Farro rinsed and drained

Instructions

• Place the kidney beans in a medium sized saucepan and cover with water. You want the water to be atlease 1" above the beans. Add the salt and garlic, stir and cover.
• Simmer on low for approximately 30 minutes, until the beans are softened but not mushy.
• Add the creamed coconut, fresh thyme and scotch bonnet and simmer until the coconut has completely melted.
• Add the Farro and gently stir to combine. Cover and simmer on low until the Farro has cooked, about 30 minutes more.
• Add water as needed to completely cook the Farro.
• Remove the garlic, pepper and thyme stalks before serving.

Nutrition

Calories: 297kcal | Carbohydrates: 55g | Protein: 9g | Fat: 6g | Saturated Fat: 4g | Sodium: 154mg | Potassium: 303mg | Fiber: 11g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 3mg

It’s all about the Farro

Farro has been in existance for thousands of years, but has only recently gained in popularity. It is packed with vitamins, minerals and antioxidants. It is also rich in protein and fiber. A quarter cup serving of Farro equals about 140 calories, 30 grams of carbs, 3 grams of fiber and 6 grams of protein. Farro is also a great source of Iron, which many people lack. Word of Caution: Farro is an emmer wheat grain that does contain gluten. Those of you who are gluten intolerant should probably not try this.

source https://www.recipecritique.com/jamaican-style-farro-peas/