Busy bee

It has been a very long time. I have been cooking, but not a whole lot of new recipes.
Also so much has been going on lately within what feels like a matter of seconds, ok really days, I applied for, interviewed for, and was offered a job! Im so excited to have finally after 2 years of searching found a full time "career" type job. Or as I like to call it a "big girl" job.

I leave in 2 days for a vacation to visit a friend in Switzerland and 3 days after I get back I start my new job! My plan is to when I get back make Sundays a big cooking day so I have meals prepped and ready for the week. Im also on the hunt for healthy vegetarian crock pot recipes. If anyone knows of any please share.

I will probably post about the food in Switzerland when I get back, because one of the best parts of traveling is food!

Spinach angel hair

It sure has been awhile! Life has been busy I suppose. 

One of my favorite things about summer are the farmers markets and all the fresh local produce. This weekend I went to my favorite farmers market that I grew up going to every summer. One of my purchases was homemade pasta - spinach angel hair was one which is what I cooked with tonight for my lunch tomorrow at work. 

While I was cooking the pasta I went out to my little herb boxed garden and picked some fresh basil and oregano. 

I also had bought some fresh asparagus at the farmers market so decided to use a few of those. I was only making one serving of this otherwise I would have used more of everything. I cut the asparagus into about 1/2 - 1 inch pieces and dropped those in the last couple minutes of cooking time with the pasta. 

I also had earlier in the day eaten locally grown corn and had one ear left so sliced the corn off the cob and also cut cherry tomatoes in half. 

When the pasta was al dente, I drained it and placed it back in the pot and threw in the veggies, the chopped herbs and then drizzled with olive oil and balsamic vinegar - I didnt measure how much I added, I just tasted and then based it off of that. Then I finished it off with some fresh cracked pepper and some feta cheese. Im ready for lunch tomorrow already!

Yummm. 

fresh summer zucchini pasta

Woah its been a while. Ill admit I havent been doing a lot of new creations lately so that is in part the reason for my absence.
Whats new? Not much. Im very excited though because I finally planted some herbs. Fresh herbs are so expensive at the grocery store and they dont last very long, so I decided to plant some of my own. I have planted cilantro, parsley, basil, chives, and oregano. Those seen to be the ones that many of my recipes call for the most. I also planted a little roma tomato plant. I just hope my dog doesnt eat any of these as last time we tried growing tomatoes we never got any, we only saw the seeds around her mouth!

Last night I made a nice summer pasta, I didn't take any pictures though. Anyway I used:
-whole wheat pasta (I used spaghetti noodles, but any would work)
- yellow and green squash/zucchini
- can of diced italian seasoned tomatoes

While the pasta cooked I sauteed the zucchini/squash with a little bit of olive oil and just seasoned with pepper. You really could use any vegetables you want. Once the vegetables were ready I poured in the can of seasoned diced tomatoes. I also picked some fresh basil and chopped it up and added to the mix. Drain the pasta and add right to the pan that the vegetable, tomato mixture is in and toss. Then serve! Its super easy, which is exactly what I needed last night. It was also so perfect for the hot weather we are currently having here.

Im HOPING to get cooking more. Probably not this week though as my birthday is Friday.

Warm Tortellini and Cherry Tomato Salad

Looks like Ill be doing a second one tonight. I dont want to get too far behind, so Im trying to stay caught up on my recipes. I made this tonight - so quick and easy and I even have leftovers for tomorrow. This was also another hit with the meat guy.

Warm Tortellini and Cherry Tomato Salad this serves 6 and is 403 calories for 1 and 1/2 cups. I will post the whole recipe, but I had to make some adjustments to it, so I will note what I did differently.
The ingredients needed are:
- 2 (9oz) packages fresh cheese tortellini (this could really be done with any type of filled pasta)
- 1 1/2 cups fresh asparagus cut into inch long pieces
- 3 tbls red wine vinegar ( I thought I had this but did not so I excluded it tasted great without too)
- 1 tbls balsamic vinegar ( I used slightly more since I didnt have red wine venegar)
- 1 tbls olive oil (again I used a bit more to make up for no red wine)
- 1/4 tsp black pepper
- 4 cups trimmed arugula ( I excluded)
- 1 1/2 cups halved cherry tomatoes
- 3/4 cup fresh pregrated parmesan cheese
 - 1/2 cup thinly sliced red onion (only had sweet vadalia onions)
- 1/3 cup thinly sliced fresh basil
- 1 (14oz) can artichoke hearts drained and quartered ( I excluded this as I dont like them)

While I was waiting for the water to boil I cut up all the veggies. Then you cook the pasta as the package says to and during the last two minutes of cooking time toss in the cut up asparagus.

While the pasta itself is cooking combine the vinegars, oil, and pepper in a large boil and whisk together.

Drain the pasta/asparagus and pour into the bowl with the "sauce" in it. Add the remaining ingredients and toss to coat the pasta. 

I thought this turned out really great, and seems like a perfect dish for spring/summer. I bet this would even be good cold, which I think I will try it that way tomorrow when I eat the leftovers for dinner. 

Mexican Casserole

Im finally playing catch up! Ill probably be doing two blogs tonight, or one really long one with two recipes.

I think I have mentioned before how I enjoy mexican food. Honestly Im sad to say that this played a slight role in why it took me so long to fully switch to vegetarian. However I have discovered meatless crumbles. While I do not like to use "fake" meat products, I figure every now and then is ok. PLUS, I live at home still (saving moolah) and I have a very big "meat and potato" type of dad. So I thought I would try out a recipe using the meatless crumbles (I use Boca) and see what he thinks. I couldnt believe it when my dad, the big time german, meat and potato guy said "I would never know this wasnt meat!" WHOA.

So I think to make things easy on me, cause this is a long one to type out, Im just going to like you to the recipe on the website I found it on.  Mexican Casserole Recipe!  This turned out So good, and my dad even was talking about it again today. Here are some pics to show you what it looks like!

I will say this is a really quick cooking recipe, it took longer to cut up everything - especially seeding all those stupid tomatoes - other than that, its really fast. Oh almost forgot, this serves six and is 313 calories a serving. 

Pinto Bean Spread:YUMMM

Im only one week (ok not a full week, it will be Monday) into calorie counting. I will say thought that will effort it really is easier than I thought it would be. With my doctors suggestion, I am eating roughly 1200 a day. Sometimes Im amazed at how many extra calories I have left at the end of the day and how I never felt hungry once. Other days I dont know where all the calories went and how I have hardly any left at dinner time. The food choices Im making are very healthy. However, I believe that its important not to deprive yourself of certain things because then you want them even more!
I really hope I can continue doing so good, and seeing results.

Ok now onto a recipe. So on Thursday for Cinco de Mayo I made a Pinto bean spread/dip that I had found on some website. It is 15 calories per serving (1 tbls). This was a hit! My mom actually was asking if I had any pinto beans in the pantry for me to make more because she wants some tomorrow for mothers day. Sadly that was my last can Thursday. It is really easy to make too.  All you need is:

- 1 can pinto beans, rinsed and drained
- 1/2 cup chopped onion
- 2 tbls fresh chopped cilantro
- 2 tsp fresh lime juice
- 1/2 tsp kosher salt ( I never add salt to recipes)
- 1/2 jalapeno pepper seeded (I did not add this because I knew my mom wouldnt eat it)
-1/2 cup chopped plum tomato

This recipe says to use a food processor, I dont have one so I just used a potato smasher to mash the beans. If you do have a food processor you combine the first 6 ingredients (so everything but tomato) and process until smooth. Place in a bowl then stir in chopped tomato. I think I actually like it without the food processor more. All the textures and tastes could were stronger. Either way though would be good. I took a picture but with my phone and it turned out awful. So if I make it again soon, I will take a better pic.

Pesto Pasta

I recently got a new book called Now Eat This Diet by Rocco Dispirito. He has another cookbook called Now Eat This, but this book that I got really helps you with calorie counting. Very little is vegetarian, so I have been picking recipes that could easily become meatless, which obviously changes the calorie intake as well. The other night I made a pesto pasta along with some crunchy tomato bread that was also in his book.

The Pesto Pasta in this book calls for chicken, I obviously excluded it. The calories with the chicken is 385.   This recipe makes enough for 4 servings. You will need:
 - 8 oz whole wheat rigatoni pasta
 - 2 large garlic cloves coarsely chopped
 - 1/2 cup reduced fat sour cream
 - 1 cup packed fresh basil leaves
 - pinch of crushed red pepper
 - 1/2 cup grated parmigiano-reggiano cheese
 - 1 tbls chopped toasted pine nuts ( I substituted sunflowers seeds)
 - fresh ground pepper
 - 1 cup grape or cherry tomatoes, cut in half.

I made the pesto sauce ahead of time before I went to work, that way when I got home all I would have to do is cook the pasta and make the bread.

So to make the pesto you will need a food processor, which I didnt have but a blender worked well. Combine the garlic and sour cream in the food processor and pulse until the garlic is finely chopped. Then add the basil, parsley and crushed red pepper, along with the 1/4 cup cheese and the pine nuts. I for the life of me could not find pine nuts. I read online though that sunflowers seeds would work as a substitute so that is what I used.

Puree until the sauce is smooth and season with pepper and salt to taste.

In a large bowl toss the pasta and tomatoes with the pesto and serve.

Like I said I also made the crunchy tomato bread from this book as well, this too serves 4 and is 168 calories. With 2 slices being a serving. For this you need:
 - 8 oz whole wheat baguette
 - 1 garlic clove
 - 1/2tsp dried oregano
 - 1 cup canned peeled plum tomatoes, roughly chopped
 - 1/4 cup grated parmigiano- reggiano
 - fresh ground black pepper

Cut the bread in half lengthwise and place in a toaster oven to toast. Rub the toasted halves with the garlic and divide the tomatoes in half and spread out on the bread. Sprinkle with oregano, and cheese. Top with a few drops of olive oil and season with pepper. Transfer the bread back to the toaster again and toast until cheese melts and tomatoes are warm. Slice into 8 pieces and serve!

While a tad time consuming, this was pretty easy to make! Tomorrow, or this weekend, Ill put up a dip, or side dish Im making for cinco de mayo! 

Veggie Fried Rice

From now on, almost all the recipes I post I will also be providing the calorie amount. I have started counting my calories to help with my weight loss and so far so good! I made this dish yesterday for lunch and it turned out delicious! It was pretty quick too.

This makes 4 servings at 229 calories per serving. You will need the following ingredients :
        -1/2 cup egg substitute - this is optional
        - 1 cup bean sprouts
        - 1 cup shredded carrots
        - 8 ounces sliced fresh mushrooms
        - 1 clove garlic minced
        - 1 tsp minced fresh ginger
        - 1tbl vegetable oil - I used olive oil
        - 2 cups cooked white or brown rice chilled - I used brown rice
        - 2-3 tbl soy sauce - I used a low sodium soy sauce
        - 1 cup frozen peas thawed
         - 1/4 cup sliced green onion - I forgot to add this! oops

Coat a large nonstick skillet or wok with no-stick spray. Scramble the egg substitute over medium heat until fully cooked and set aside on a plate. Coat the skillet again with nonstick and add the bean sprouts, carrot, mushrooms, garlic, and ginger. Cook and stir for 3-4 minutes.

 Remove and set aside (cover to keep warm) Heat up the oil until hot and add the rice and soy sauce.
Cook and stir for 2-3 minutes.

Add peas, onion, and the bean sprout mix, and the egg if using. Stir gently to combine. Cooke until heated through.

This dish turned out great I thought. However both my mom and I were still hungry when done lol. So maybe have something small with it. For those eating meat it would be easy to add some from to this dish.

Spicy black beans and rice

Ill admit it, I have a weakness for black beans. I dont know what it is, but they are my staple fall back. I decided to look for a different recipe for black beans, something spicy - another constant craving. I found a recipe called "spicy black beans and rice" in my cookbook. It really is very simple to make and I had plenty left over for the next day. You will need:

1 medium onion chopped

4 cloves of garlic minced (sadly I didn't realize my garlic had gone bad so I couldn't use it)

2 tbl olive oil

1 can of black beans rinsed and drained

1 14 1/2 oz can mexican style stewed tomatoes (couldn't find these at the store so I used diced tomatoes with spicy peppers)

1/2 to 1/4 tsp ground red pepper (I improvised and used a six pepper seasoning instead)

2 cups hot cooked brown rice

In a medium saucepan you cook the onion and garlic in hot oil until the onion is tender. Stir in beans, undrained tomatoes, and the ground red pepper. Bring that too a boil then reduce the heat and simmer uncovered for 15 minutes. Serve on top of a bed of rice and enjoy! 

This was a very satisfying low fat meal. I served mine with a side of some tortilla chips for some crunch. I will give a warning though, the next day left overs were VERY spicy from sitting and soaking up all the flavor. Still delicious though. This recipe provides 4 servings. 

Fire up the grill

I love that more fresh veggies are becoming available as the weather warms up. I also love how we have had (past term as now its COLD) nice sunny 80-90 degree weather. Perfect for grilling! Yes you can bbq with vegetables. Yes it can be delicious. While my family was grilling pork chops, I was in the kitchen preparing my veggies. For this grilling occasion I made myself a portobello mushroom and grilled some zucchini and yellow squash for all of us.

To prep the zucchini and squash I sliced them into rings, you dont want it too thin because then they wont grill well.

After they were sliced I drizzled them with olive oil then added some fresh cracked black pepper and used some italian seasoning - obviously anyway you want to season them would be good. 

Then I got my mushroom ready. I kept it whole, drizzled with a tad of olive oil and sprinkled some turkish bbq spices on it. I have no idea how long spices last, but I bought this at the spice bazaar in Istanbul. 

Once everything was ready I plated them up and took them down to the grill. The mushroom and the zucchini/squash only takes a few minutes on each side. 

I love the grill marks on the squash. I like to grill my mushroom gill side down first, because I find it easier to tell when its done by looking at the gills.

Crockpot Chili

Im all about simple meals. Simple clean up, simple preparation and so on. I decided to try a crockpot chili recipe that I found recently. I thought it was pretty tasty, and my family agreed. The only thing I will change if (when) I make this again is adding more spice. I wanted it to have some kick and it did not at all! I think Im going to add rotel tomatoes next time and see how that works. No pictures for this one, but it was tasty and my meat lover dad ate it!

2(15oz) cans dark kidney beans
2(15oz) cans pinto beans
2(15oz) cans chili beans
1 medium size onion chopped ( next time I think ill add green pepper too)
1 large tomato diced ( i unfortunately did not have one)
1(16oz) can tomato sauce
2 tbls jalapeno juice (i used hot banana pepper juice)
1tsp seasoning salt
1tsp mild chili powder
1tsp black pepper
1/2tsp garlic powder

For the seasoning I just used two tablespoons of the packaged seasoning my mom uses, the ingredients were the same. It was just easier this way that buying all those things. The recipe also calls for the optional addition of 1/2 a cup of lentils. I did not add these but that might be added next time.

Stir-fry and Sandwich experiment.

Thursday night for supper I decided to make a delicious stir-fry. I knew my brother was coming over, and wanted something that he would eat too. To make things simpler I used a bag of fresh mixed veggies already cut. Usually I buy whole fresh vegetables and cut them up, but I just didnt have time, or energy for that. The bag I used had broccoli, snap peas, and carrots. I added to that water-chestnuts, and fresh cut mushrooms. I was going to add baby corn, but had some major issues with the can and couldnt get it open!
I had found a stir-fry recipe in my cookbook called "Supermarket Vegan" (this is a great cook book with easy to find ingredients unlike many other vegetarian or vegan cookbooks!) Instead of following the recipe I just use it for the sauce it uses.
So to make the stir fry add a 1/2 teaspoon oil (i used olive oil) to the wok and heat it up, then add the veggies. If you want to use tofu, which Ive done in the past first cook the tofu then add the vegetables. The vegetables require constant stirring so make the sauce beforehand.
          In a small bowl mix the following:
                    3 tablespoons Hoisin Sauce
                    3 tablespoons low sodium soy sauce
                    1 tablespoon sugar
                    1/2 tablespoon of sesame oil (this recipe says toasted dark sesame oil, I could not find this)
Once the vegetables have cooked for a few minutes and the brocolli has started to soften add the sauce and stir often. Cook for about 2-3 more minutes or depending on how you like your vegetables. I like mine still pretty crunchy. I served mine over quinoa which is a great grain for protein.

That night also made a sandwich recipe I had found for me to take to work the next day. Im glad I packed some other items to eat because I couldnt even eat half the sandwich. Its not that it tasted bad, it just didnt taste good - at least to me. I will share the recipe though as its pretty easy. 

You will need:

   zucchini cut lenthwise into 1/4 inch slices

   yellow squash cut the same

   olive oil

   ciabatta bread halved

   pesto ( i did not use this)

   tapenade

   jarred roasted red peppers sliced

   mozarella ( i forgot to buy some at the store! )

   balsamic vinegar

Heat a grill pan to medium-high and brush the zucchini and squash with olive oil on both sides. Grill for about 3-4 minutes on each side until charred and softened. Transfer them to a plate. 

   

  While they are cooling hollow out the bread a bit to give the vegetables some room. Spread the pesto(again I didnt have) on one side and tapenade on the other side.

Start assembling the veggies which ever way you want, then drizzle with balsamic vinegar and olive oil. Season with salt and pepper if desired. Press the top and bottom together and wrap tightly with plastic wrap. 

Place on a baking sheet and weigh down with a heavy skillet or large cans and refrigerate for 2 hours or overnight. 

Like I said someone else might enjoy this sandwich, Im just glad I had fruit and cucumbers and hummus to eat! 

Book review of sorts!

I recently finished reading the book Eating Animals written by Jonathan Safran Foer. Part memoir part investigative journalism. I found this description of the book on amazon

                        "If this book were packaged like a loaf of bread, its Nutrition Facts box would list high percentages of graphic descriptions of factory farm methods of animal breeding, mass confinement, and assembly-line slaughter as well as the brutality and waste of high-tech fishing methods; fresh studies of animal (fish included) intelligence and their capacity for suffering; and undiluted facts about industrial animal agriculture’s major role in global warming. Sensitive to the centrality of food in culture and family life, Foer, author of the novels Everything Is Illuminated (2002) and Extremely Loud and Incredibly Close (2005), frames his first nonfiction book within the story of his Holocaust survivor grandmother’s complex relationship with food and his response to fatherhood. He presents assiduously assembled facts (supported by70 pages of end notes) about the miserable lives and deaths of industrialized chickens, pigs, fish, and cattle and about agricultural pollution and how factory farming engenders species-leaping flu pandemics. He also asks philosophical questions, such as why we eat such smart and affectionate animals as pigs but not dogs. Foer brings extraordinary artistry, clarity, valor, and compassion to this staggering investigation into the ethics, horrors, and dangers of factory farming. An indelible book that should reach a diverse audience and deepen the conversation about how best to live on a rapidly changing planet."


This book is brutally honest leaving very little to the imagination. I feel that if you are unwilling to know the truth about where your food, mainly your meat comes from, then do you really have the right to be eating it? I say No. I am not the type of person who judges or looks down on those who are eating a hamburger. Thats your decision. I do however have a problem with our society and mostly our government allowing the actions that occur to get that hamburger to your plate. 
Jonathan does talk about the difference between factory farming and the small farms. I, like him, am all for the small farms. Or at the least the ones doing it "right". 
Look at how many drugs are being put into the animals, and essentially the meat we are consuming. Yet we wonder why there are more diseases that are drug resistant, why girls are hitting puberty at younger ages, why for example H1N1 occurred. - Factory Farming- thats why. 
Buy locally, grass fed, antibiotic free, humanly treated animals - during life and death. Sadly thats not what is available to the mass population. Its expensive, and hard to find. THIS should be the norm, this should be what is demanded. Not mystery meat. 


Alright thats my rant. Sorry. Honestly though, pick up this book. Its a great read - if you can stomach some of the details. 

Turkish Stuffed Zucchini

Two years ago I spent a month living and learning in Istanbul, Turkey. That whole experience changed me. I miss Istanbul almost everyday, some more than others. Friday night all my dreams were about Istanbul, so I woke up craving Turkish food bad! I had a bridal shower to go to so I didnt get home til late and wasnt in the mood for cooking anything really big. I found a blog with some really yummy looking Turkish recipes. I found one that looked easy, and pretty quick. I have linked to the recipe here (click for recipe) -> Stuffed Zucchini

This recipe is for 4 zucchinis I only had one, so I didnt really follow the measurements, I just eyed it all. I also didnt use any egg. I wasnt really sure how to go about that since it called for 1 egg for 4 zucchinis so I just skipped it, to make the mixture creamier I added a small splash of milk.

All I could find at the store was parsley, they had zero dill! I think the dill will add a good flavor next time.

I probably also should have let it boil a bit longer than I did. The insides could have scooped easier. Another lesson for next time!

This the mixture, I added too much cheese, yet another lesson!

Stuffed and ready for cooking! I did 10 minutes and then broiled a few more, next time Ill probably broil longer to make it crunchy on top!

The Finished Product! It turned out pretty tasty. This will be a great light summer lunch or dinner! Next time I know to do things a tad differently though. If you try and make it let me know what changes you make, if any. Enjoy!

I have a weakness for Mexican food. I was really craving something spicy but didnt have a lot of time to make something.  I rooted through my pantry and found a packet of taco seasoning, a can of garbanzo beans, and a package of tostata shells.
I drained half the can of beans and poured them in a skillet after cooking for a minute or so I started mashing them with the back of a spoon and then added about half the packet of seasoning. I continued smashing to mix it all really good. I did have to add a splash of water towards the end because it was beginning to stick a bit. I heated up the shells spooned the mixture on and topped it off with some cheese and salsa - thats all I had on hand - otherwise I would of used all the good taco toppings. This picture is pretty sad looking as I took it with my phone.

I also decided to try a new breakfast recipe. Monday's and Friday's are my long days at work so I like to have a heartier breakfast those days, yet I dont like to wake up earlier than needed. I had heard of overnight oats so thought I would give that a try.

I combined in a bowl

 -1/2 cup of oats

-1/2 cup skim milk (next time I will use less, I like my oatmeal to be thicker than most)

-dash of cinnamon 

-teaspoon (about) of flaxseed meal

I mixed all that together, covered the bowl and placed in the fridge. 

In a baggie I combined sliced strawberries, a handful of blueberries and some chopped walnuts

I placed all that in the fridge and went to bed! When I woke up I stirred the bowl up and added my baggie of fruit and nuts. After a taste test I added more cinnamon and tiny bit of sugar. Like I said next time I wont use as much milk it was just too watery for my liking. Other than that, very tasty and filling. I also had a slice of whole wheat bread with peanut butter. 

Back on Track

This past week I have been slacking. My best friend was in town for a week so I tried to see her as much as possible since it had been months and will be months again until I see her. Which means, I did slacked. 

I slacked on healthy eating, I slacked on cooking. I dont think I cooked all week actually! However, it was the best week Ive had in a very long time. I needed it, I needed a boost. 

So tomorrow starts a new week, and that means getting back on track. I started this blog with intentions of it being just basically documenting cooking. However I feel that maybe it will be more, more about trying to document healthy living - of sorts. I know I am not the healthiest of people, I dont claim to be. I am however trying to become healthier and happier with myself. I feel that maybe Ill stay better "on track" if I document it. 

Goal for this week:  to find more recipes to make so I can have more of a variety of good, healthy, easy food to make. Another goal: work out more! - thats the tough one for me. 

Planning ahead!

I have decided that I think I really need to start sitting down every few days and planning ahead on what I am going to cook. Then make out a grocery list of what I need that I dont currently have so I am prepared and can make better planned meals. I cant really do a week plan because I am the type of person who some days nothing but spicy (for example) sounds good. Or maybe its nothing but pasta, no matter what some days I want nothing else but whatever Im in the mood for. Basically making far ahead planning pointless.
Then I have the problem of some days I just dont want to cook! So then how do I make a healthy quick and I mean quick meal?!

I really dont have much else to say, other than - I am going to TRY to plan ahead.

Also I found my new favorite breakfast. Im not big on breakfasts foods, but I have to eat breakfast. I get tired of the same thing every morning and  I need quick things so I dont have to wake up any earlier than I already do. Yoplait now makes greek yogurt, Im in love with their vanilla honey one. My new breakfast is putting one of those cups into a bowl with some Kashi granola and fresh berries YUMMM. I make a slice of toast to go with it and wallah. Delish

Pasta ala creme

Have you seen those new Philadelphia Cooking Creme? They are probably not the most healthy of items, but hey sometimes a little "bad" is ok, right? I say so anyway! The creams come in a few different flavors, Santa Fe, Original, Savory Garlic, and Italian Cheese and Herbs. I bought the Cheese and Herbs one a while back put it in the fridge and kind of forgot about it, since I wasn't sure how I wanted to use it.

I got home from work last night and wanted something relatively quick and easy and pasta sounded good. After taking a look in the fridge I saw I had some yellow and green zucchini that needed to get used up soon, I had done a pasta with that before but decided to use the creme for it this time.

I started out by boiling a pot of water and in a skillet sautéing some onion and green pepper in olive oil. I LOVE caramelized onion so I really cooked the onion for a while to get that yummy caramelized flavor - plus the kitchen smelled delicious!

While the onion and pepper was cooking I sliced up some of the zucchini. For pastas I like first slicing the zucchini in half length wise then making sliced at whatever thickness you like (they will look like half moons) I used both yellow and green zucchini because I love my food to have color! After I added the pasta into the boiling water is when I added the zucchini, they dont need as much time to cook as the onion and pepper. 

Once the noodles were done I drained them and then put the pasta onto the vegetable mixture in the skillet skill with the heat on low. I tossed it all together really well and then added the cooking creme and tossed until it was mixed really well and covering all the pasta. I then plated and topped with some fresh ground pepper! And here is the final product! (ok the picture makes it look not-so appetizing)

I thought it tasted pretty yummy and when my mom came home from a meeting she said it smelled delicious and she enjoyed it as well. In fact Im going to have leftovers for lunch today.