CROCKPOT WEDNESDAY

Crockpots make me think of cold weather(I have no idea why). However, convenience is great anytime of the year so I searched out this recipe from  MY COOKING LIGHT COOKBOOK and thought it would do the trick. 

SLOW COOKER RED BEANS AND RICE
3 c. water
1 c. dried red kidney beans
1 c. chopped onion
1 c. chopped green bell pepper
3/4 c. chopped celery
1 tsp. dried thyme
1 tsp paprika
3/4 tsp. ground red pepper
1/2 tsp. black pepper
1/2(14oz.) package turkey, pork, and beef smoked sausage, sliced
1 bay leaf
5 garlic cloves minced
1/2 tsp. salt
3 c. hot cooked long grain rice
1/4 c. chopped green onions
Place 1st 12 ingredients in a 2 qt. slow cooker. Cover with lid an cook on HIGH 5 hours.
Discard bay leaf; stir in salt(I'll omit). Serve over rice, sprinkle with green onions.
** KITCHEN TIP: Have you seen the liners that simplify slow cooker clean up? They fit 3-6 1/2 qt cookers and can be found in the section of the grocery where the plastic wrap and foil is.

TUESDAY'S TREAT

Today's recipe appeared on Facebook a couple of times this week and it reminded me of my favorite pie-Chess. Even though I don't fix a lot of desserts unless it's a special occasion, I'm definitely going to make this one at the next opportunity. 

BUTTERMILK PIE
1/2 c. buttermilk
1 3/4 c. sugar (the recipes states that you may lower the amount of sugar and up the flour by 1 tbsp. if you wish)
2 lg. eggs
3 tbsp. flour
pinch salt
1 stick butter, melted
1 tsp. vanilla
nutmeg
Mix and pour into an unbaked 9" pie shell. Sprinkle lightly with nutmeg. Bake at 400 for 15 minutes then reduce heat to 350 and bake 45 more minutes. Cool to allow filling to set.

MEATLESS MONDAY

Pasta is always an excellent choice, especially when the ingredients don't involve meat and the sauce is lightened. Today's recipe is from the current issue of SOUTHERN LIVING. The article spotlights tomatoes since the season for ripe and tasty ones is upon us. It boasts only 380 calories per serving(1 1/2 cup), is easy to assemble, and full of healthy ingredients.

PENNE WITH HERBS, TOMATOES, AND PEAS
8 oz. uncooked penne pasta
1 c. frozen green peas, thawed
3 tbsp. extra-virgin olive oil
6 garlic cloves, thinly sliced
3 c. cherry tomatoes, halved
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/3 c. thinly sliced basil leaves
3 tbsp. chopped fresh flat-leaf parsley
1 oz. fresh Parmesan cheese, shaved (about 1/4 cup)
Cook pasta according to package directions, omitting salt and fat. Add peas during the last 2 minutes of cooking. Drain
Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add garlic; cook 4 minutes or until garlic begins to brown, stirring occasionally. Increase heat to medium-high. Add tomatoes to pan; cook 1 minute. Add pasta mixture, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally. Stir in basil and parsley. Sprinkle with cheese.

SEAFOOD SUNDAY

I'm planning to make this dish for dinner this week. The recipe comes from COOKING LIGHT magazine. We love shrimp; and the tomatoes, green onions, and peppers combined with angel hair pasta make a delicious and healthy combination.

PASTA SALAD WITH SHRIMP, PEPPERS, AND OLIVES
2 1/2 c. cooked angel hair (about 5 ounces uncooked pasta)
3/4 c. chopped plum tomato
1/2 c. chopped red bell pepper
1/2 c. chopped yellow bell pepper
1/3 c. chopped green onions
2 tbsp. fresh lemon juice
1 tbsp. chopped pitted kalamata olives
1 tbsp. olive oil
1 1/2 tsp. chopped fresh or 1/2 tsp. dried thyme
1/2 tsp. white pepper
1/4 tsp. dried oregano
3/4 lb. cooked medium shrimp peeled and deveined
1 garlic clove minced
1/2 c.(2oz.) crumbled feta cheese
1 tbsp. chopped fresh parsley
Combine the first 13 ingredients in a large bowl. Sprinkle with cheese and parsley. Yield:5 servings

SALAD SATURDAY

As summer approaches I begin to yearn for light, cool, entrees that are easy to prepare. We are outside a good bit enjoying the sunshine. Produce from the garden is abundant and salads are a healthy and easy choice for meals. I recently subscribed to EVERYDAY WITH RACHAEL RAY and have been enjoying the new format. In the June issue she has an insert entitled BUILD A BETTER SALAD. I loved the information on varieties of lettuces and the recipes for home made salad dressings. 

LETTUCE VARIETIES TO TRY:
KALE:Sturdy, with a subtle cabbagey flavor
BABY SPINACH:Delicate and earthy-best dressed immediately before serving.
BUTTER LETTUCE: Mild, tender leaves pair well with herbs
FRISEE: A feathery, mildly bitter green that stands up well to rich toppings like meat and eggs.
BABY GREENS: Little lettuces-best used with lighter dressings
ROMAINE: An all-purpose green with a nice crunch-the puckered leaves really grab onto heavy dressings.
RADICCHIO: A striking red veggie that is a bit bitter-perfect for mixing with other lettuces(also great for grilling)
ESCAROLE: A leafy green with a slightly bitter edge-stands up well to bold flavors and sweet stuff, like fruit.
ICEBERG: Crispy, crunchy- great in chopped slads or in the iconic wedge.
ARUGULA: A small green with a big peppery flavor-toss with other lettuces or serve solo.

HOME MADE DRESSING IDEAS:
BASIC VINAIGRETTE:
In a bowl, whisk together 1/4 c. red wine vinegar, 2 tbsp. Dijon mustard, 1 tbsp. minced shallot and 1/4 tsp. salt. Slowly drizzle in
 2/3 c. EVOO (extra virgin olive oil), whisking constantly; season with salt and pepper. Makes 1 cup.
BALSAMIC-swap the red wine vinegar for balsamic.
HERBY- Add a few tablespoons of chopped fresh herbs. Dill parsley, tarragon and chives are good choices.
ORANGE- Add 2 tbsp. orange juice and 2 tsp. fresh orange zest.

BETTER THAN BOTTLED:
CLASSIC CAESAR-Mash 2 anchovies, 1 tsp. minced garlic and 1/4 tsp. salt. Whisk in 2 tbsp. mayo, 2 tbsp. red wine vinegar, 1 tbsp. lemon juice, 1 tsp. Dijon mustard and 1/2 tsp. Worcestershire. Whisk in 1/2 c. EVOO, then 1/4 c. grated Parmesan; season. Makes 1 cup.
TANGY RANCH-Whisk 2 minced garlic cloves, 1 tbsp. Worcestershire sauce and 1 tbsp. white wine vinegar. Mix in 1/3 c. mayo, 1/4 c. sour cream and 1/4 c. milk. Stir in 2 tbsp. each fresh parsley, dill chives; season. Makes 1 cup.
HONEY MUSTARD-Put 1/2 cup brown or yellow mustard, 1/4 c. honey, 1/4 c. olive oil(not EVOO) and 1/2 tbsp. lemon juice in a jar. Cover and shake until blended; season. Makes 1 cup.
SMOKY FRENCH- Put 1 minced garlic clove, 1/3 c. ketchup, 1/3 c. red wine vinegar, 1/4 c. EVOO, 2 tbsp. mayo and 1 tsp. hot smoked paprika in a jar. Cover and shake until blended; season. Makes 1 cup.
BLUE CHEESE- Mash 6 oz. crumbled blue cheese, 1/3 c. sour cream and 1/4 c. mayo. Mix in 1/4 c. milk, 1/4 c. chopped chives, 2 tbsp. chopped shallot and 1 tbsp. white wine vinegar; season. Makes 1 cup.

*** I plan to "lighten" these up with fat-free sour cream, skim milk, and light mayo.