Fettuccini and Roasted Tomato Cream Sauce

1 T EVOO (I used 1/2 T bacon grease and 1/2 T EVOO)
2 T shredded onion
2 cloves minced garlic
1/2-3/4 c dry white wine
1 tsp white wine vinegar
1/2 c chicken stock
1 pint roasted grape tomatoes
1/2 c cream
10-15 basil leaves julienne

Preheat oven to 350 degrees F. Toss tomatoes with EVOO and salt. Pour onto a flat baking sheet. Roast for 30 minutes, or until tomatoes are shrunk and shriveled, but not dried out.  *If you are pinched for time you could do it quickly under the broiler… just make sure you keep your eyes on it.

Heat a skillet over medium heat. Shred onion with a cheese grater. Add EVOO, onion and garlic to the pan, saute for 1-2 minutes. Do not let garlic get brown, it will have a bitter flavor if it does and you must start over. Add wine and allow to reduce to about half. Stir in chicken stock and vinegar. Simmer 3-5 minutes. Add roasted tomatoes, and stir in cream. Remove from heat, stir in basil leaves.

Toss with fettuccini. Top with crumbled bacon or pancetta and freshly shredded Parmesan cheese.

The Best Blueberry Muffins

I picked up a pint of blueberry muffins at the Farmer’s Market last week; last night I turned them into the most delicious blueberry muffins. These are the best blueberry muffins I’ve ever had; and as a bonus they are low in calories! Truly a delicious breakfast (or snack) without the guilt. Each muffin contains 169 calories, so don’t feel bad about reaching for seconds. I found the original recipe on Cooking Light’s website, but due to the availability of ingredients in the pantry I needed to adapt it to fit my needs. Below is my adaptation. ENJOY!

THE BEST BLUEBERRY MUFFINS
Yield: 16 large muffins
Serving size: 1 muffin
160 calories (45 from fat)

1 2/3 c quick-cooking oats
2/3 c whole wheat flour
1/2 c AP flour
3/4 c packed light brown sugar
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 c fat-free sour cream
1/2 c skim milk
1/4 c canola oil
2 tsp lemon juice
2 large eggs
2 c fresh blueberries
2 T granulated sugar

Preheat oven to 400 degrees F.

Place oats in a food processor; pulse until oats resemble coarse meal. Place in a large bowl, add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine sour cream and skim milk, stir to thin out sour cream. Add oil add eggs; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in lemon juice. Gently fold in blueberries until just combined.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 18-20 minutes or until muffins spring back when touched lightly in center.

Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

*If using frozen berries, toss with 2 T flour to coat.

An Iowa Dinner

I love summer in Iowa because we have Farmer’s Markets that are full of fresh fruit, vegetables, baked goods, local meats and eggs, beautiful flowers and various homemade sewn goods. On Saturday morning I headed with the girls to our Farmer’s Market. Each week there are more and more vegetables and fruits to choose from.  My favorite Farmer’s Market finds are tomatoes and sweet corn.  BLTs and sweet corn were a staple of my childhood meals.

Our dinner was a delicious BLT (I switched the lettuce for some local sprouts), sweet corn, asparagus wrapped in prosciutto, and pesto couscous.This is a perfect summer meal! ENJOY!

BLT
2 slices cooked bacon
lettuce (or sprouts)
2 slices tomato
2 slices crusty French bread

Preheat oven 425 degrees F. Lay slices of bacon on cookie sheet, cook for about 10 minutes. Once done lay on paper towels to absorb grease.

*This is the best way to cook crispy bacon!

ASPARAGUS WRAPPED IN PROSCIUTTO
1 bunch asparagus
5 slices prosciutto

Blanch asparagus. Wrap prosciutto around 6-7 pieces of asparagus. Lightly spray bundles with canola oil. Roast in 425 degree F oven for 5-10 minutes.

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