Fettuccine with Poblano Alfredo

prep: 30 minutes

cook: 15 minutes

you’ll need… 

16 ounces fettuccine pasta

½ cup chopped onion

3 garlic cloves

4 poblano peppers (1 pound) roasted, peeled, seeded, deveined and chopped (see tip)

1 cup low fat milk

½ cup finely grated Parmesan cheese

let’s get to it…

Prepare the pasta according to the package directions; drain and set aside.

Heat the olive oil in a medium saucepan over medium heat for 1 minute. Add the onions and garlic and cook for 4 to 5 minutes or until the onion is soft.

Stir in the chopped roasted poblano pepper. Pour in the milk and cook for 2 to 3 minutes. Remove from heat.

Pour the sauce into a blender. Remove the vent from the top of the lid, and place a towel over the hole. Hold down the towel with your hand while you pulse the blender to blend the sauce until smooth.

Pour the sauce into the sauce pan and reheat on medium low. Stir in the Parmesan cheese. Serve with the cooked pasta.

cooking know how:

Roasting the poblanos is super easy! Place the rack in your oven about 8-inches from the broiler. Line a cookie sheet with foil. Put on gloves to protect your eyes and hands. Remove the seeds and veins from the poblano by making making a slit lengthwise on one side of the pod. Place the poblano on the baking sheet. Broil until the peppers are charred and blistered.

Red Gazpacho

prep: 30 minutes, plus chilling

serves: 8 (1 cup portions)

you’ll need…

1 slice day-old bread, crusts removed

3 cups cold water, divided

9 ripe tomatoes (about 2 pounds) cored, peeled, seeded and roughly chopped (or 1 28-ounce can of tomatoes)

1 red bell pepper, stemmed, seeded and roughly chopped

1 large cucumber, peeled, seeded and roughly chopped

2 cloves garlic, peeled

2 tablespoons Sherry vinegar

1/4 cup olive oil

salt and pepper to taste

let’s get to it…

(You may have to do this recipe in batches if your blender or food processor is not large enough)

Soak the bread in 1-cup of the water for 5 minutes. Squeeze out the excess water and place bread in a blender or food processor.

Add the remaining water, tomatoes, red bell pepper, cucumber, garlic and vinegar. Blend or process the mixture until smooth. While the machine is running, slowly add the olive oil.

Taste the gazpacho and add salt and pepper if desired.

Refrigerate until chilled.

•

Nutrition Note: For this recipe, 1 slice white bread, tap water, 1/2 tsp salt and 1/4 tsp salt was accounted for in Nutrition analysis

Nutrition Facts per serving

Total Calories                         104

Total Fat                                 7g

Saturated Fat                         1g

Trans Fat                                0g

Cholesterol                            0mg

Sodium                                  173mg

Total Carbohydrates             9g

Dietary Fiber                          2g

Sugars                                      5g

Protein                                     2g

The Best Vinaigrette
prep: 10 minutes
serves: 6, about 2 tablespoons each serving

you’ll need…

3 tablespoons lemon juice
2 teaspoons red-wine vinegar
2 teaspoons Dijon mustard
1 medium shallot, minced (about 3 teaspoons)
1 clove garlic, minced
½ teaspoons salt
½ cup olive oil

let’s get to it…

Place all ingredients in a blender and pulse until thoroughly blended.

Nutrients per serving: Calories 162, Total Fat 18 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 203 mg, Carbohydrates 1 g, Fiber 0 g, Protein 0 g

make it your own…
• Try adding finely minced herbs or a teaspoon of your favorite spice blend, like curry powder, to create a unique salad dressing.
• White wine vinegar or your favorite infused vinegar can be substituted for the red wine vinegar.

Easy Gluten-Free Almond and Tart Cherry Granola

prep: 15 minutes
cook: 40 to 50 minutes

makes about 7 cups

you’ll need…
⅓ cup brown sugar
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup canola or vegetable
½ cup whole almonds
5 cups gluten-free old-fashioned rolled oats (DON’T use instant, quick or steel-cut oats)
½ cup sliced almonds
1 cup dried tart cherries (or your favorite dried fruit like cranberries, raisins, currents)

let’s get to it…
Place one of the oven racks about 6 to 8-inches from the top or in the top 1/3 of the oven. Preheat the oven to 325. Line a rimmed baking sheet with parchment paper.
Mix brown sugar, maple syrup, vanilla, salt, oil and whole almonds together in a large bowl.
Add oats one cup at a time, stirring gently with a rubber spatula so that the oats are completely coated.
Spread oat mixture evenly onto lined baking sheet and press down mixture with a rubber spatula.
Bake for 20 minutes and rotate pan. Continue baking 20 to 30 minutes longer, or until lightly browned.
Remove from oven and sprinkle sliced almonds and cherries evenly on top. Press down on the fruit using a rubber spatula. Cool in the pan for 2 hours.
Break into pieces and store in an airtight container for up to 2 weeks.