Veggie Thanksgiving

One year later I wouldn't change my life for anything!  I have learned so much and I am thankful for my sisters health this year.  It is EXACTLY one year later that I decided to stop eating meat and my health as well as my sisters has improved beyond words!!

Zucchini Cakes (Adapted from “Real Food Has Curves”)
These savory patties are delicious on their own or with a little mustard slathered on the side. They are also a great after-Thanksgiving leftover, recrisped in the oven and served for breakfast or in whole-wheat pita pockets for lunch.
4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1. Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You’ll need about 4 cups shredded zucchini.)
2. Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
3. Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
4. Grate the onion into the bowl using the large holes of the box grater.
5. Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
6. Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
7. Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can’t fit all six into your skillet, you’ll need a little more oil for the second batch.
Yield: Serves 6.

Skillet Macaroni and Broccoli and Mushrooms and Cheese (Adapted from “Real Food Has Curves”)
This skillet-supper version of the classic is quicker and easier to make. This hearty comfort food easily functions as the main dish for vegetarians.
4 ounces grated Cheddar
2 ounces finely grated Parmigiano-Reggiano or other hard cheese
1 tablespoon unsalted butter
1 small yellow onion, chopped
6 ounces cremini or white button mushrooms, sliced
3 tablespoons unbleached all-purpose flour
3 cups low-fat or fat-free milk
1 tablespoon Dijon mustard
1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
4 cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander)
1. Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
2. Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
4. Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
5. Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.
6. Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
7. Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn’t melt.) Cool for 5 to 10 minutes before dishing up.
Yield: Makes six side-dish servings.

Garden Vegetable Gratin (Adapted from “Cooking Know-How”)
A layered potato casserole, a gratin (pronounced grah-TAN) is a French dish named for both the technique and the dish it’s baked in: a fairly shallow, oval, oven-safe baking dish. Nonetheless, you can make it in a standard 9-by-13-inch baking dish, more in keeping with standard American cookware. Here’s a perfect version for your holiday table: a side dish that just may even conquer the main course!
3 pounds russet potatoes, peeled
2 tablespoons unsalted butter
4 ounces shallots, diced
1 medium carrot, diced
1 small zucchini, diced
1 cup frozen peas, thawed
2 cloves garlic, minced
2 tablespoons stemmed thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated or ground mace
3 cups reduced-sodium vegetable broth
1 cup low-fat or fat-free cream
1. Position the rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Peel and thinly slice the potatoes. Place the slices in a bowl, cover with cool water and set aside.
2. Melt the butter in a large skillet over medium heat.
3. Add the shallots, carrot, zucchini and peas. Cook, stirring often, until softened, about 3 minutes.
4. Add the garlic, thyme, salt, pepper and mace. Stir well to warm through. Remove from the heat.
5. Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish. Add some of the vegetable mixture, spread it over the slices, then blot dry more slices and add them as another layer. Keep layering the casserole, like a lasagna, ending with a layer of potato slices.
6. Whisk the broth and cream in a large bowl. Pour it over the contents of the baking dish.
7. Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.
Yield: Makes about eight side-dish servings.

Winter Squash, Onion and Pine Nut Pizza (Adapted from “Pizza: Grill It, Bake It, Love It!”)
This flavorful autumnal pie uses winter squash purée as the pizza topping; the purée is spread like a sauce on the crust. You can find puréed winter squash (sometimes labeled as “puréed acorn squash” or “puréed butternut squash”) in the freezer section of most markets — thaw according to the package instructions before using.
Yellow cornmeal to dust the pizza stone (or nonstick spray to grease the baking sheet)
1 pound fresh dough (from a pizza shop) or a frozen dough, thawed; or prebaked pizza crust
2 tablespoons olive oil
2 medium yellow onions, halved through the stem, then thinly sliced
3/4 cup frozen winter squash purée, thawed
2 teaspoons minced sage leaves or 1 teaspoon rubbed sage
1/4 teaspoon grated or ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 ounces Parmigiano-Reggiano or Grana Padano or pecorino or other hard cheese, finely grated
1 tablespoon pine nuts
1. Preheat pizza stone or oven. If using a pizza stone, preheat it in the oven at 450 degrees Fahrenheit for 30 to 45 minutes; if using a pizza tray or a large baking sheet, preheat the oven to 450 degrees.
2. Prepare the crust. If you’re using fresh dough on a pizza stone, dust a pizza peel lightly with cornmeal. Add the dough and form it into a large circle by dimpling it with your fingertips. Pick it up and shape it by slowly turning it by its edge, stretching that edge all the while, until the circle is about 14 inches in diameter. Set it cornmeal side down on the peel.
To use fresh dough on a pizza tray or a large baking sheet, grease the tray or baking sheet lightly with nonstick spray. Lay the dough on the baking sheet and dimple it with your fingertips — then pull and press it until it forms a circle about 14 inches in diameter on the pizza tray or a 12-by-7-inch, somewhat irregular rectangle on the baking sheet. If you’re using a prebaked crust, place it on a cornmeal-dusted pizza peel or on a greased pizza tray or a large baking sheet.
3. Heat a large skillet over medium heat, then swirl in the oil. Add the onion slices, reduce the heat to very low, and cook, stirring often, until soft, golden and very sweet, 20 to 25 minutes.
4. Meanwhile, stir the squash purée, sage, nutmeg, salt and pepper in a medium bowl until uniform. Spread this mixture evenly over the prepared crust, leaving a 1/2-inch border at its edge.
5. Top with the caramelized onions, then sprinkle the finely grated cheese and pine nuts over the pie. Slide the pizza from the peel to the very hot stone, or place the pie on its tray or baking sheet with the pie either in the oven or on the section of the grill grate that’s not right over the heat source.
6. Bake or grill with the lid closed until the crust is golden and somewhat firm to the touch, perhaps even a little darkened on its bottom, 16 to 18 minutes. Check fresh dough occasionally to prick any air bubbles that may arise so you’ll have an even crust on the pie. Slip the peel back under the pie to get it off the stone, or set the pie on its tray or baking sheet with its pie on a wire rack. Cool for 5 minutes before slicing. If you want to make sure the crust stays crunchy, consider transferring the pie directly to the wire rack after a minute or so.

Strawberry Spinach Salad

There aren’t a lot of salads that I like so much, I crave them, but this salad is an exception.  Each time I make this salad dressing, I buy a big package of spinach and enjoy it daily until either the dressing or spinach is gone.  Spinach salads with strawberries aren’t all that uncommon, but what I love about this version is the double dose of strawberry from both the dressing and the slices on top.  The dressing is on the sweet side being primarily a berry puree, but the addition of a touch of vinegar and champagne help balance the sweetness with a mild acidity that make it seem like, well, salad dressing.  As for toppings, I generally like to keep it simple with sliced almonds and strawberries.  However, I have also added green apple slices, and used pecans or walnuts in place of the almonds.  I haven’t tried it myself (yet), but I think crumbled goat cheese would be another lovely addition.  The version here is my favorite but you can play around to find the combination you prefer.

Strawberry Spinach Salad
Printer-Friendly Version

Ingredients:
For the dressing:
1 cup fresh strawberries, sliced
2½ tbsp. apple cider vinegar
1½ tbsp. champagne*
1 tbsp. sugar
Pinch of salt

For the salad:
Baby spinach leaves, rinsed and dried
Sliced almonds, for topping
Sliced fresh strawberries, for topping

*I like to buy mini bottles of champagne for cooking, rather than have to open a whole bottle for a couple tablespoons.  In a pinch I have also used white wine and the dressing still tastes great.  Another option is to skip the separate vinegar and champagne, and instead use champagne vinegar (about 3 tbsp.)

Directions: 
In a blender or food processor, combine the strawberries, vinegar, champagne, sugar and salt.  Process until the mixture is well combined and completely smooth.  Transfer to an airtight bottle or container and refrigerate until ready to use.

To serve, portion baby spinach leaves out on salad plates.  Drizzle with the strawberry champagne vinaigrette.  Top with sliced almonds and strawberries.  Serve immediately.

Zesty Lima Beans

So on the anniversary of my mothers death I had a funny moment today!  It has been almost 16 years since I lost her but the memory I had today reminded me she is never far.  I have been craving Lima Beans from the Olive Bar at Fry's Food Store (Kroger) and for whatever reason decided today was the day!  I remember being little and having a stand off with my mother REFUSING to eat the lima beans on my plate because I hated them...not for the taste but for the consistency.  I just didn't like the way they felt in my mouth.  Well I was stubborn and after 3 hours she was so sick of me talking her ear off she let me leave the table.  Ironic I was craving lima beans now in my adult life LOL!

SO after spending 12 bucks on what seemed relatively simple I started googling and found this recipe!  The Water Chestnuts were an awesome addition!  So next time I will spend 1/2 the money and be equally as happy about my lima bean moment!

Ingredients

•  1 10-ounce package frozen lima beans
•  1/2 cup sliced canned water chestnuts
•  1/4 cup Italian dressing
•  3/4 teaspoon dill weed

Preparation

1. Cook lima beans as label directs; drain.

2. Add chestnuts, Italian dressing and dill weed to lima beans and toss to combine well. Cover mixture and refrigerate to chill.

Avocado Pesto Pasta

1 pound dried linguini
1 bunch basil leaves (about 2.5 ounces)
1/2 cup pine nuts
2 ripe avocados, pitted and peeled
2 Tbsp. fresh lemon juice (about 1/2 of a lemon)
3 garlic cloves
1/2 cup olive oil
Salt, to taste
Freshly ground black pepper, to taste

• In a large pot, bring water to a boil. Add the pasta and cook to package directions. While the pasta cooks, create the pesto by blending the basil, pine nuts, avocados, lemon juice, garlic, and olive oil in a food processor. Season with the salt and pepper.
• Drain the pasta. In a large serving bowl, toss the pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top the pasta with sun-dried tomatoes.

For a twist on this dish, check out our Sun-Dried-Tomato-and-Pesto Linguine recipe, which incorporates faux-chicken strips and vegan Parmesan cheese.

This list is FANTASTIC!  I had to blog it!!!


If some doctors had their way today, Americans would be more medicated than industrial feedlot cattle. But what most people don’t realize is that the first line of defense against stress, fatigue, depression, and so many other maladies is found in supermarket aisles, not in the drug store.

Research shows that the vitamins, minerals, and active compounds specific to certain fruits, vegetables, and even chocolate and red wine have an immediate and lasting impact on your mood, your health, your fitness — even your sex life.

Whether you have a big presentation at work, or the need to burn a few hundred extra calories a day (and who doesn’t want to do that?), why not put food to work for you? Here are seven research-backed quick cures just waiting for you in the fresh produce bins and supermarket shelves.

1. When You're Stressed...

Eat This: 
1 Cup of Low-Fat Yogurt or 2 Tbsp of Mixed Nuts

Scientists in Slovakia gave people 3 grams each of two amino acids — lysine and arginine — or a placebo and asked them to deliver a speech. Blood measurements of stress hormones revealed that the amino acid–fortified public speakers were half as anxious during and after the speech as those who took the placebo. Yogurt is one of the best food sources of lysine; nuts pack tons of arginine.

Not That! 
A Can of Soda

A study from the American Journal of Public Health found that people who drink 20 ounces of soda daily are three times more likely to be depressed and anxious, compared with those who drink less.

2. When You Want to Increase Your Metabolism...

Drink This:
Green Tea

Catechins, the powerful antioxidants found in green tea, are known to stoke your metabolism, making it burn hotter and torch more calories. A study by Japanese researchers found that participants who consumed 690 milligrams of catechins from green tea daily had significantly lower body-mass indexes and smaller waist measurements than tea-totalers (i.e., they avoid the stuff).

Not That!
Nothing

Skipping meals lets your body's calorie-burning furnace go cold. Spread out snacks throughout the day. Try a cup of yogurt with fresh fruit or almonds between breakfast and lunch, and a hard-boiled egg or hummus with vegetables in the afternoon.

3. When You're Low on Energy... 

Eat This: 
A Handful of Trail Mix

Raisins provide potassium, which your body uses to convert sugar into energy. Nuts stock your body with magnesium, which boosts metabolism and improves nerve and muscle function. (When magnesium levels are low, your body produces more lactic acid — the same fatigue-byproduct that makes your muscles ache at the end of a workout.)

Not That! 
Espresso-Based Drinks

Sure, the caffeine will perk you up, but the spike in blood sugar that follows — with anywhere from 16 grams (latte) to 59 grams (white chocolate mocha) of sugar coursing through your veins — will ultimately launch your own personal energy crisis. Stick to brewed coffee with one packet of sugar, max.

4. When You Need a Brain Boost... 

Eat This: 
Blueberries

Antioxidants in blueberries help protect the brain from free-radical damage, which could decrease your risk of Alzheimer's and Parkinson's diseases, and improve cognitive processing. Wild blueberries, if you can find them (or grow them!), have even more brain-boosting antioxidants than the cultivated variety.

Not That! 
Ice Cream

Sugary foods incite sudden surges of blood glucose that, in the long term, cause sugar highs and lows, and make you as distractable as a toddler in the Disney store. And foods high in saturated fat can clog blood vessels and slow the flow of nutrients and blood to the brain.

5. When You're Under the Weather... 

Drink This: 
Ginseng Tea, Hot or Iced

In a Canadian study, people who took 400 milligrams of ginseng a day had 25 percent fewer colds than people who popped a placebo. Ginseng helps kill invading viruses by increasing the body's production of key immune cells.

Not That! 
Caffeinated Beverages and Energy Drinks

Excessive caffeine messes with your sleep schedule and sabotages key immune agents. And insufficient sleep opens the door to colds, upper respiratory infections, and other ills. What's more, caffeine can dehydrate you, and hydration is vital during illness: Fluids not only transport nutrients to the problem zones, but also carry away toxins.

6. When You Need to Wake Up and Go... 

Eat This: 
Eggs and Whole-Wheat Toast

Eggs are a great source of protein, and having them for breakfast sets you up for a perfect day of eating. Saint Louis University researchers found that people who eat eggs for breakfast consume 264 fewer calories the rest of the day than those who eat bagels and cream cheese.

Not That! 
Bagel and Cream Cheese

At 500 calories and 20 grams of fat, this deli disaster is one of the worst ways to start your day. Sixty grams of fast-burning carbohydrates will cause a dip in energy and a spike in hunger, long before lunchtime. The same goes for croissants, danish, donuts, and pancakes.

7. When You Want to Get ''In the Mood''... 

Eat This: 
Dark Chocolate

The cocoa in chocolate contains stimulants that increase your body's sensitivity. Chocolate also contains phenylethylamine, a chemical that can give you a slight natural high. And Italian researchers found that women who often eat chocolate have a higher sex drive than those who don't. Make sure your chocolate has at least 60 percent cacao.

Not That! 
The Third Glass of Wine

The alcohol in wine affects your prefrontal cortex, which can decrease inhibition and up your sexual appetite. But only for the first glass or two. Beyond that, the toxic affects of alcohol in your system take over and are as likely to make you sleepy as they are to make you sexy. The more pouring, the more snoring.

For even more delicious food fixes that can help burn calories, dampen stress, and give you a rush of natural energy, check out these incredible picks. And to make sure you know all the best and worst foods for a better sex life, check out this indispensable list!

So much USEFUL information here

I had to post the link!  Everything from Vitamins to various guides on treatment for health problems!  So cool!

Tons of VERY USEFUL information for my plant eating friends!!! Vegan Health Home Page http://su.pr/28VJtQ

Vegan Quinoa and Black Beans ***** YUMMY!!!

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 1/2 teaspoons minced garlic
• 3/4 cup uncooked quinoa
• 1 teaspoon cumin
• 1 1/2 cups vegetable broth
• 1/4 teaspoon cayenne pepper
• 1 Tablespoon lime juice
• 1 cup frozen corn
• 2 (15 ounce) cans of black beans, drained and rinsed
• 1/2 cup fresh cilantro, chopped
• 1 ripe avocado, diced (optional)
• salt and pepper to taste

Directions

1. 1Rinse the quinoa in a strainer. Sometimes it can have a bitter taste on the outside so rinsing gets rid of this.
2. 2Heat the oil in a saucepan over medium heat. Stir in the onion and garlic, and cook for a couple of minutes or until onion is soft.
3. 3Add the quinoa and vegetable broth to the pan. Add the cumin, cayenne pepper, salt, and pepper. Bring mixture to a boil and then cover, reduce heat, and simmer for 20 minutes.
4. 4Stir in lime juice and frozen corn into the pan and simmer for 5 minutes or until corn is heated through.
5. 5Finally, mix in the black beans and cilantro. Garnish with chopped avocado if desired.
6. 6Serve hot or cold. Store in refrigerator.

Amazing Breakfast Cookie

This is perfect for those of us in a rush out the door in the morning...prepare the night before and grab on your way out :)

Amazing Breakfast Cookie

Ingredients:

1/3 cup oats
1 tablespoon of nut butter (almond, peanut, whatever--pick your fave!)
A sprinkling of protein powder such as Designer Whey (note: this is optional)
1/8 cup of soy milk or milk (or almond milk or whatever you like)
1/2 cup of optional add ins (ideas: mashed bananas, canned pumpkin, apple sauce)
1/4 teaspoon of cinnamon
Optional: A sprinkling of something sweet, like a little sugar, agave or honey 

Preparation:

Mix all ingredients together, then put the "dough" on a plate and form into a flat, round shape. Cover with plastic wrap and refrigerate overnight. It will harden slightly from the nut butter and the oats will soften from the milk. In the morning, grab a spoon and enjoy!

Enjoy!

Arugula Pesto

2-3 c. fresh, baby Arugula
4 cloves of Garlic
1 c. fresh Basil leaves
1/4 c. Pine Nuts
1/4 c. Pecans
1/4 c. grated Parmesan
1/2 c. extra-virgin olive oil
Freshly ground Black Pepper to taste

4-5 green onions, chopped including the tops. Save some of the green tops for garnish.

1 lb pasta
6-8 sun dried tomatoes, 1/4″ slices
Salt to taste

Put the first 9 ingredients in your food processor and process until smooth. If it’s too thick just add a little bit more olive oil. Mix in the onions. Taste before adding any salt.

Cook pasta according to package directions and drain. Put pasta in a large bowl and add the pesto and gently toss until each piece is lightly coated with pesto. Add sliced dried tomatoes and toss again. Serve warm. DE-LICIOUS!

Fruit Pizza - YUMMY!!!

Spring is in the Air

Finally, Spring is starting to arrive all over the country and that awful snow and cold will soon be gone. My favorite time of year is Spring. Although, I don't live up north anymore I love when the birds start chirping again and the windows are open and everyone seems to have such a happier attitude. I am looking forward to visiting Kansas in mid April so that I can enjoy some of that Spring time glow. I am passing along one of my favorite Spring/Summer recipes. It is super easy; it is great for dessert after a BBQ or just something fresh and sweet! It is a happy ending to any meal. Enjpy!!!

Fruit Pizza

Recipe:

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 package (8 oz) cream cheese, softened

1/3 cup powder sugar

1 cup fresh peach slices

1 cup halved or quartered fresh strawberries

1 cup fresh blueberries

 

*Any other fruit you like (kiwi, apples, banana, raspberries)

 

DIRECTIONS

• Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
• Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.

 Cut into wedges or squares. Store in refrigerator.

I have also drizzled melted chocolate over the pizza too for an extra touch!

Here are some photos of other ways you can arrange your fruit pizza:

Creamy Latin Pasta Salad

I stumbledupon this tonight and it looked AMAZING there are some things including HAM that would be omitted if I made this as well as those yucky green olives but this sounds so yummy and some green chili would be pretty nice touch too if you ask me!  One of my all time favorite things to do with recipes is to modify them to appeal more to me so please leave those comments and let us know how you change them up!

Ingredients

• 1 pound rotini pasta (3/4 of a 16-ounce box)
• 1/2 cup evaporated milk
• 1/4 cup extra-virgin olive oil
• 1 cup crumbled feta cheese or queso blanco
• 1/2 cup fresh cilantro leaves
• 1 lime, juiced
• Salt and freshly ground black pepper
• 1 orange bell pepper, seeded, ribbed, and chopped
• 1 red bell pepper, seeded, ribbed, and chopped
• 1 cup frozen peas
• 1/2 small red onion, thinly sliced
• 1/2 cup peeled and chopped jicama
• 1/2 cup pimento stuffed olives

Directions

Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.

While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

Place the drained pasta in a large bowl. Add bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

Garlic and Broccoli Spaghetti

For those of you who don’t like garlic (or those who are of the Vampire persuasion, I don’t judge), this is not a recipe for you. This is a classic Italian dish that was taught to my family by my long time Vegetarian and Italian Aunt Lori. Though some modifications have been made over the years, it’s still as delicious as ever! What could be more tasty then broccoli, spaghetti, olive oil and copious amounts of garlic? If you answered nothing, then try this out! You won’t be disappointed.

What you will need:

• 1 lb Spaghetti (you could use Angel Hair or Capellini.)
• 1 lb Broccoli crowns, cut into bite sized pieces (stems too!)
• 1 1/4 Cup Olive Oil (use really good stuff for this!)
• 2 Small Bulbs of Garlic (minced)
• Salt to taste.

Directions:

1. My first step in pasta dishmaking is always putting on a pot of salted water. While that is on, start prepping your broccoli and your garlic. I know it seems like quite a lot, but it is the main flavor of this dish. Hey I warned you.
2. When the water comes to a boil, here is where it gets slightly complicated. If you are using regular spaghetti, put the broccoli in first and after about 3 minutes, add the pasta. If you are using thin, angel hair or capellini, put the broccoli in about 7 minutes before the pasta. Also, it depends are how done you like your broccoli and your spaghetti. You may have to make this dish a few times before you get your combo just right.
3. While all that is boiling away on the stove, you need to get out your favorite sauce pan (or just a deep frying pan will work fine). Put the olive oil and garlic and a little pinch of salt in and begin to sauté it at a very low heat. If you burn the garlic it will be bitter, by slowly cooking it, it will be sweet. Don’t ever let the garlic turn brown! That’s a death sentence. Trust me, I’ve done it before.
4. After the pasta is to your liking, drain the whole kit and kaboodle. Put it back in the pot still slightly watery. Then pour on your olive oil/garlic mix. Toss, season with some salt and what you have there is a fantastic main course and a great alternative to the humdrum spaghetti night.