Keep an eye out tomorrow and this week for several new blog posts from me, including the THF February Gym Mix!
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Good morning Thrifty Healthy Foodie readers! My name is Shari and I blog over at the Chicago Cuisine Critique, where I write about my own foodie adventures in and around The Windy City. While my blog mainly focuses on dining out and cooking from the comfort of my own home, I have expanded it to include much more. Definitely stop by and check it out, I’d love to hear from you!
Briel is one of my dearest friends, and I am so happy to be guest blogging over here today. Briel and I met in college, where we were first neighbors, and later on became roommates. We quickly became the best of friends, and I don’t know what I would do without her. Unfortunately, I am in Chicago and she is in NY, which does not allow for as many visits as we would like, but we do try and fit in a few every year.
Today I am here to share one of my recent recipe attempts with you. I discovered this recipe on the Rachael Ray Show (who I am a big fan of) during her Top 10 downloaded recipes in 2010 episode. Anything with spaghetti and bacon together (Yum)..I just HAD to give it a try!
BLT Spaghetti (Adapted from Rachael Ray) Ingredients:
2 leeks
2 tbsp of EVOO
6 slices of bacon, cut into cubes (I used to turkey bacon)
3 cloves of garlic, chopped
Ground black pepper
1 (28 oz) can of Italian tomatoes with puree
¼ cup of flat-leaf parsley, chopped
½ box of whole wheat spaghetti
Freshly grated Parmesan cheese (to top)
Dried basil (or fresh if you choose, to taste)
BLT Spaghetti Preparation:
1. Begin by taking your leeks and trimming off the tops and root ends of each leek. Cut them in half lengthwise, and slice thinly.
2. Fill a large bowl with water and wash the leeks. Separate each of the layers, and swish them around in the water.
3. Bring a large pot of water to a boil (for the pasta).
4. Place the EVOO in the bottom of a deep skillet over medium-high heat. Add the bacon and crisp.
5. Once the bacon becomes a bit crispy, add the leeks and garlic, and cook for 2 to 3 minutes (or until softened). Season everything with ground black pepper to taste.
6. Add the tomatoes (and puree) into the skillet and mash up the tomatoes. Bring the mixture to a simmer, add the parsley, and let it thicken over low heat (while the pasta continues to cook).
7. Once the pasta is finished cooking (or al-dente), strain the pasta, and toss into the sauce for a minute or to.
Serve and top with the Parmesan and dried basil, to taste.
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There is nothing better than a recipe that is quick, easy, fairly healthy (if you make a few small tweaks, as I did), and quite tasty. Enjoy! And..if you have not done so already, go on over to my blog and check it out. I leave you with this adorable photo of me and bestie from our college days. Oh how I miss them, and her – Chicago and NY are just too far apart.
Until Next Dine!
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