Pasta with Vodka Sauce...on Weight Watchers!

I want to take minute to talk to you all about one of most dieter's pet peeves. The ever-present Food Police. You know the type. They are always asking things like, "Should you be eating that?" or "Are you allowed to eat that on Weight Watchers?" or "Isn't that high in fat/calories/carbs?"

First: If you love a person and truly have their best interest at heart, phrase the question nicely, calmly, and in a caring manner. We might still snip at you, but your intentions will show through and we'll appreciate the support. I mean, if I was about to sit down to a pan full of brownies, I'd want my husband to ask me if I really thought that was a good idea. I would want the support.

But if I'm sitting down to a brownie a la mode, with a big ol' grin on my happy face, I've already counted the points values for those items on my plate. I've planned. I've sacrificed. And gosh darn it, I'm going to enjoy every bite of it.

And I'm allowed to eat whatever I want to eat. Even brownies. Even a la mode.

And so Food Police asking if I can/should/really want to/am allowed to eat that decadent dessert are just nosy and rude.

Weight Watchers isn't about deprivation. As a matter of fact, we're encouraged to treat ourselves, however we see fit, every week, even!

This recipe uses vodka sauce. Vodka sauce has heavy whipping cream in it! Yes, even heavy whipping cream has a place in Weight Watchers.

This is a Weight Watchers recipe, mildly modified to suit what I had on hand. And it goes from pan to table in the time it takes to cook the pasta!

Pasta with Vodka Sauce
Serves 6 (9 Points Plus value per serving)

What You Need:

• 12 oz pasta (penne is traditional but use what you have)
• 2 Tbsp extra virgin olive oil
• 1/4 cup minced onion
• 2 cloves garlic, minced
• 3 Tbsp tomato paste
• 1/4 cup chopped fresh parsley
• salt & pepper to taste
• 1/4 cup (2 oz) vodka
• 1/2 cup heavy whipping cream

How it's Done:

1. Cook pasta al dente and drain.
2. Meanwhile, heat the oil in a skillet over medium heat. Saute' the onion and garlic for three minutes.
3. Add the tomato paste, parsley, salt, and pepper. Cook and stir for about five minutes, scraping the bottom of the pan.

4. Pour in the vodka, cook and stir, scraping the bottom of the pan, for three minutes.

5. Reduce the heat to low and stir in the cream. Cook and stir three more minutes.

6. Toss sauce with the pasta. Yields about one cup per serving.

Boiled Water

For my birthday, my mother bought me the Bittman book collection, How to Cook Everything and How to Cook Everything Vegetarian. I'm so excited because I love Bittman, his food philosophy and cooking style.

Today, I made the most interesting soup. It's really just bread and water. And Bittman calls it Boiled Water.

And you know what? It's simple. And fast.

And delicious.

It tastes like grilled cheese. Grilled Cheese Soup.

Boiled Water
from How to Cook Everything by Mark Bittman

What You Need:

• 4 cups of water
• 6 to 10 cloves of garlic, crushed (I used minced garlic instead and used 2 Tbsp)
• 1 bay leaf (didn't have, so I added some oregano instead)
• salt & pepper to taste
• 1/4 cup extra virgin olive oil
• 4 thick slices of French or Italian bread, stale (I used a baguette and did three small slices per bowl)
• 1/2 cup grated Parmesan cheese
• fresh parsley for garnish (I skipped it)

How it's Done:

1. Bring to a boil the water with the garlic, salt, pepper, and bay leaf (or oregano). Reduce heat, cover partially and simmer 15 minutes.
2. Meanwhile, heat olive oil in a skillet over medium heat. Toast bread in it. It's quick, maybe a minute total cooking time.
3. Put the bread in each of four bowls. Sprinkle with the cheese.
4. Bittman says to strain your broth here. I didn't strain mine. It's up to you.
5. Ladle one cup of broth over each bowl.  Serve immediately.

Some of my favorite non-recipe breakfasts

Lately, I'm been busy.

I mean, super, crazy, insane, taking on too much responsibility, need to learn to say no sometimes, busy.

So I haven't been cooking much at all. And I feel like I'm neglecting my blog and my blogger friends.

It occurred to me this morning as I was making my breakfast that not everything needs a recipe, and maybe I could just share some of my favorite non-recipe meal ideas with you all.

You know, in case you need inspiration for your busy days.

Because I know I can't be the ONLY one out there that has no time for kitchen detail.

Or am I?

Anyway, here are some of my favorites. Please leave a comment and tell me yours. I'm always looking for fresh ideas around here, too.

Breakfasts in a Hurry

• 1 cup Greek yogurt, mixed with a sliced banana and topped with 1/2 cup granola (store-bought or homemade)
• Banana, sliced in half the long way. Spread peanut butter on one of the cut sides. Top with the other half of the banana and press together gently to get the peanut butter to smoosh out the sides. Roll in chopped nuts.
• Toasted waffles (can be retoasted from homemade or store-bought) topped with almond butter and fruit spread, folded together for a PB&J wafflewitch
• Heat up some pork & beans and serve over toast.
• Instant oatmeal: If you pulse old fashioned oats in your food processor for a few seconds, you turn them into instant oats that can be prepared simply by adding hot water or milk. You can make up individual packages of these and flavor them as desired. Some ideas include brown sugar-cinnamon, vanilla (scrape a vanilla bean for this), peanut butter (look for dehydrated PB2 at your grocery store), and apple-cinnamon (using dried apple bits).
• fruit & yogurt: Serve fruit with vanilla yogurt to dip. Add some crushed cereal for topping.
• "Baked" apple: Core an apple. Fill the center with chopped nuts, a bit of cinnamon and sugar. Bake in the microwave until soft. Drizzle with vanilla yogurt for a quick sauce.
• Bagel with tomato and cheese. Toast a bagel. Add a slice of mozzarella and a slice of tomato. Fresh basil is delicious here.
• Pizza. One of the easiest breakfasts ever. Reheat a slice of pizza. Or, eat it cold.
• Leftover rice with milk and honey
• Smoothies. Blend yogurt with fruit, milk, and ice. No sweeteners needed!

What are your quick breakfast ideas?

Thanksgiving -- Day 3

I hope you've been enjoying my recipes so far. Today, I bring you a dessert that's both light and rich at the same time: Simple Pumpkin Mousse.

This won't be the last time I share a pumpkin recipe with you this week. My family loves pumpkin, and since it's an orange vegetable, I make as many dishes with it as I can all autumn and winter long. It's cost-effective, versatile, pretty to behold, and delicious. You can't get much better than that.

Simple Pumpkin Mousse, Two Ways
Traditional Method (Fat-Free, Low Sugar Method in parentheses)

What You Need:

• 1 can pure pumpkin, 15 oz size (same)
• 1 3/4 cups whipped heavy cream (16 oz fat-free Cool Whip)
• 4-serving size instant pudding mix, white chocolate or similar flavor (use sugar-free, fat free)
• 1 tsp pumpkin pie spice for garnish (same)

How it's Done:

1. Blend pudding mix with pumpkin.
2. Gently fold in whipped cream or Cool Whip.
3. Store refrigerated until ready to serve.
4. Before serving, sprinkle evenly with pumpkin pie spice.

I'm thankful for my ability to cook, which has blessed my family with nutrition and delicious-tasting meals, and has brought friends together, and has allowed me to share my passion with the world via this blog. What are you thankful for today?

Thanksgiving -- Day 2

Now, I have this problem that may or may not be unique to my little family. You see, I'm the only one who loves cranberry sauce! Every year, I buy a whole container of cranberry sauce, only to have one or two servings before throwing the rest away. What a waste! I can't simply give it up. Oh, no! It wouldn't be Thanksgiving dinner without my cranberry sauce! So I've devised a simple method to have my cranberry sauce without waste. I make a small batch.

This recipe easily doubles to accommodate a family that's more appreciative of a good cranberry sauce.

Whole Berry Stove Top Cranberry Sauce
Serves 2 to 4 depending on portion size

What You Need:

• 6 oz fresh cranberries (use the other half of the bag bought for the sweet potatoes!)
• 1 cup granulated sugar
• 2/3 cup water

How it's Done:

1. Combine all the ingredients in a saucepan with high sides.

2. Bring to a boil. Stir frequently.
3. Cook and stir about 15 minutes. Cool completely before serving.

I'm thankful for loving family and good friends to keep nearby during this holiday season and always. What are you thankful for?

Harvest Chicken Salad

After several days of nothing new, I finally have a great new recipe to post. This one has been whirling around in my head for a while now, just waiting for the right name and the right weather. It uses leftover cooked chicken. A roasted chicken is perfect. I used leftovers from a home-cooked rotisserie lemon-pepper chicken.

Harvest Chicken Salad

What You Need:

• 2 cups cooked chicken, chopped roughly
• 1/4 cup dried cranberries or cherries
• 1/4 cup chopped walnuts or pecans
• 2 green onions, diced
• 1/2 of a large green apple (tart), diced (for color and texture, I leave the peel on)
• the juice of 1/2 a lemon
• a dash of salt and pepper, to taste
• 1/4 cup plain yogurt

How it's Done:

1. Simple: combine everything. Stir it up and serve on bread or with crackers. Store in the fridge tightly covered.

Cookies -- I Mean, Pancakes -- For Breakfast

My children are not always eager to eat breakfast when they wake up each morning. They prefer to sit around and spend some time waking up. Unfortunately, the time they spend is valuable time that we need them to use getting ready for school. I've learned that if they wake up to the smell of something pleasant cooking, it whets their appetites and they come downstairs practically drooling and asking what's for breakfast. These pancakes let off the aroma of baking cookies and taste just as good.

Oatmeal Cookie Pancakes

What You Need:

• 1 cup flour
• 1 cup old fashioned oats
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 2 tsp baking powder
• 1/2 tsp sea salt
• 2 large eggs
• 1/4 cup melted butter
• 1/2 cup sour cream
• 1/2 cup plus 2 Tbsp milk
• 1 1/2 tsp vanilla extract
• 1/2 cup raisins
• 1/4 cup mini chocolate chips
• butter and/or maple syrup for serving

How it's Done:

1. Combine flour, oats, cinnamon, sugar, baking powder, and sea salt in a large bowl. In a separate bowl, beat eggs. Whisk in sour cream, then melted butter and milk. Stir in vanilla.
2. Add wet ingredients all at once to dry. Stir just until moistened.
3. Drop batter by 1/3 cupfuls onto griddle or skillet heated to medium to medium-high.
4. Sprinkle each pancake with a few raisins and a few chocolate chips. Let the pancake cook until bubbles break the surface, and then flip them and finish cooking, about 30 seconds longer.
5. Serve with butter and maple syrup, or just eat plain. They're really good that way, too.

Using up Leftovers

My mother came to visit last weekend, and while she was here, she bought us a cooked rotisserie chicken from my grocer's deli department. It was $3.99 for a whole, cooked chicken! I can't do much better on raw chicken! I created this recipe to use up the rest of the chicken leftover from her visit. Also, she takes 1/2 & 1/2 in her coffee, so I had leftovers of that as well. Feel free to use milk in its place in this recipe.

Chicken & Pepper Pasta

What You Need:

• 2 cups leftover, cooked chicken, skin and bones removed
• 2 cups pepper strips (I used sweet banana peppers, but bell peppers would add more flavor)
• 1 large onion, sliced into thin strips
• 2 cloves of garlic, minced
• 2 Tbsp olive oil
• salt & pepper to taste
• 1 cup 1/2 & 1/2
• 1 cup shredded mozzarella cheese
• 4 cups cooked pasta (I used torchiette)
• 1/2 cup sliced scallions for serving (optional)

How it's Done:

1. Heat oil over medium heat on stove top. Add peppers and onion and saute until the vegetables are soft and fragrant. Add the garlic and chicken. Salt and pepper to taste. Once heated through, stir in the 1/2 & 1/2 and shredded mozzarella. Cook and stir until melted and thickened.
2. Serve over pasta, topping with scallions if desired.

This post is linked to Tuesday Tag-Along and Tempt My Tummy Tuesdays.

Where's YOUR Smoothie 'Stache?

We love smoothies around here. They offer an opportunity to get healthful foods into a squirming, picky eater in very little time, with great taste. This one, like all the smoothies I've posted so far, is Picky Eater approved. Okay, well, maybe there was one smoothie she didn't like. But she loves this one. Just check out her smoothie 'stache.

Chocolate-Covered Cherry Smoothie
Makes 2 servings

What You Need:

• 2 cups frozen sweet cherries
• 1 cup milk
• 3 Tbsp unsweetened cocoa powder
• 2 Tbsp honey, sugar, maple syrup, or agave nectar

How it's Done:

1. Whirl all the ingredients in your blender for a couple minutes, until smooth and thick. Pour into tall glasses and serve.

Bites Around My House...then the Blogosphere

It's August! For us, that means back to school. School starts on Friday in my neck of the woods. We're getting ready: we finished school shopping, we organized closets and drawers; we labeled school supplies with names; we are going to bed early and waking up early in preparation for the Big Day. When does school start for your kids? How do you prepare?

Breakfast this morning is a recipe from the Taste of Home Cookbook. It's not often I cook other people's recipes, because the more of other people's recipes I cook, the less I can create my own. However, I wanted some inspiration from other people and places this week, so I'm starting with a very tasty breakfast recipe called the Chocolate Chip Dutch Baby.

Chocolate Chip Dutch Baby
from Taste of Home

What You Need:

• 2 large eggs
• 1/2 cup 1/2 & 1/2
• 1/2 cup all-purpose flour
• a dash of cinnamon and nutmeg
• 1/4 cup brown sugar (packed)
• 1/4 cup mini chocolate chips
• 3 Tbsp butter

How it's Done:

1. Preheat the oven to 425 degrees. While it's preheating, stick the butter in a 9" pie plate and leave it to melt in the oven.
2. Meanwhile, beat eggs, 1/2 & 1/2, flour, cinnamon, and nutmeg. Set aside.
3. In a small bowl, combine sugar and chocolate chips.
4. Remove the pie plate from the oven and carefully pour the batter over the hot butter. Sprinkle the chocolate chip mixture over top. Bake for 15 minutes or so, until the edges are puffed up and browned.
5. Serve right away, with maple syrup if desired. It's definitely sweet enough without the syrup, though.

I'm also looking for a few guest bloggers. Interested? I'm looking for home cooks who cook from scratch and would like to share their recipe here at All Home Cooking. Email me at all_home_cooking at yahoo dot com -- I'm looking for several bloggers to guest post over the course of the month of August. Hope to hear from you!

Speaking of other people's recipes, here are some that sparked my interest and that I will definitely be making in the future:

Peppermint Biscotti at Beat Until Fluffy

Plum and Raspberry Upside-Down Cake at Meet Me in the Kitchen

Fava Bean & Brown Rice Salad at So Good & Tasty

Strawberry Vanilla Bean Jam at Sugar Crafter

Blueberry Pie at What Megan's Making

No-Bake Peanut Butter & Jelly Snacks

It's the middle of summer. Temperatures are in the upper 90s and lower 100s. There's no breeze. You could pour yourself a nice warm cup of air and drink it.

But the kids want a snack.

Here's one that will give them some protein to keep them going in the pool, sprinkler, or slip n slide.

No-Bake Peanut Butter & Jelly Balls
Makes about 20 snacks

What You Need:

• 1 cup graham cracker crumbs (or other cookie crumbs)
• 1 cup peanut butter (I used freshly ground, just peanuts, so it's very thick)
• 1/4 cup raisins
• 1/4 cup jam/jelly/preserves
• 2 Tbsp maple syrup or honey

How it's Done:

1. Combine all ingredients in food processor (or mix by hand for chunkier snacks) and process until the dough forms a ball.
2. Shape into 1" balls. Roll in confectioner's sugar, coconut, or unsweetened cocoa powder.
3. Chill for at least an hour before serving. Unless your kids are like mine. Incidentally, I find that these freeze well and make good lunchbox snacks.

***WHILE YOU'RE HERE, ENTER TO WIN A SODASTREAM PACKAGE!

Honest Smoothies

In my house, I'm trying extra hard to get rid of all pseudo-foods and serve my family only proper, nutritious foods. No, I'm never 100% successful, for two reasons:

1. Life happens. I'm not going to freak out if we're at a skating party and fruit punch, chips, and a Carvel ice cream cake are served. We'll survive. Junk is okay once in a while, because the rest of our diet makes up for it.
2. Life is meant to be enjoyed! Sometimes, I just want a handful of Famous Amos chocolate chip cookies, or a junky Mountain Dew, or a combo meal from Taco Bell. And that's okay! I'm not one to become so rigid that I can't enjoy my life.

However, for the most part, I really do serve all natural foods. When I can manage it, I choose organics and local foods. It's really no more expensive than the other stuff. Some organic brands are very expensive, but I watch my budget, pay attention to sales, and I do okay.

My girls wanted a snack yesterday, and here's what I made them. It's simple, pure, and honest. While they enjoyed this snack, they were receiving many health benefits and liking it. Just look at these ingredients! What's not to like?

Honest Smoothies
Serves 2

What You Need:

• 16 oz plain or vanilla yogurt
• 2 small bananas
• 1 cup mixed frozen berries
• 2 Tbsp honey

How it's Done:

1. Simply add all ingredients to your blender and set to frappe. Let it whirl a full minute or two, then serve.

A Delicious Salad, a Crispy Crunch, and a Refreshing Dressing

Summer is all about cool and crisp and fresh, and salads epitomize those better than anything. I won't spend much time here on this blog talking about salads, because they're generally so simple to throw together that having a recipe for them is redundant. This one is worth sharing, because it makes my mouth happy. It has many flavors involved, including a light and healthy, refreshing dressing. Here's how I made it:

For the salad, I used butter lettuce, diced cucumber, cherry tomatoes, dried cranberries, pecan pieces, and dressing. I had baby carrots on the side because they taste so good dipped in the fruity dressing.

The Dressing:

Combine in a container with lid:

• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1/2 cup apple cidar vinegar
• 1 1/2 cups extra virgin olive oil

Seal tightly and shake to emulsify. Drizzle over salad. Store extra dressing tightly sealed in the refrigerator. It's light, fruity, and full of good-for-you stuff.

Now, for a mid-day meal, I need more than just salad, even if it includes fruit and nuts. That's where these cheese straws come in. Cheese straws are commonly served in the south. If you've never had them before, I encourage you to try them. They taste a lot like CheezIts, only less salty and more wholesome.

Cheese Straws

What You Need:

• 1 1/2 cups shredded cheddar cheese (sharp or extra sharp is best)
• 1 cup all-purpose flour
• 6 Tbsp salted butter, cut into cubes
• 1 Tbsp dry mustard
• 1/4 tsp cayenne pepper
• 4 tsp milk

How it's Done:

1. Preheat your oven to 350 degrees and get out a couple baking sheets.
2. Combine cheese, flour, butter, mustard, and pepper in the bowl of your food processor. Pulse until it resembles bread crumbs.
3. Turn the food processor on and drizzle in the milk, processing until the dough forms a ball.
4. Turn dough out onto a lightly floured surface and roll out to 1/8" thickness.
5. Using your pizza cutter, cut into 1" wide strips. Place strips on baking sheets (nearly touching is fine, as they won't exand outward much at all) and bake for 15 minutes.
6. Let your cheese straws cool completely on their baking sheets before moving them. They'll crisp up nicely sitting there.
7. Store tightly covered at room temperature. Cheese straws are even better on days two and three.

This post linked to Tempt my Tummy Tuesdays and

A Week of (Healthy) Bare-Bones Meals

Today's day five in my week of super-frugal recipes. You'll notice I don't use much meat this week. It's much less expensive to eat a plant-based diet. Therefore, my frugal tip for today:

Frugal Tip #5: Treat meat as a side dish or a tasty addition to a meal, not the main course.

If you find yourself in a situation where you need to cut your grocery budget, rethink your meat & potatoes approach. Even if it's what you've been doing your whole life, you can change now, and so can your spouse and/or children.

Today's meal uses up some of the scraps of foods leftover from other days. I encourage you to switch things up a bit with whatever you have around.

I don't have a recipe for you; just a set of instructions. Open up a bag of tortillas (flour, hopefully whole wheat). Spoon on any leftover beans and vegetables you have. Maybe you have some salsa and cheese in the fridge. If you don't, I suggest adding chili powder, salt, pepper, and garlic to the beans before heating them up. Anyway, you're making a leftovers burrito. It's easy, it's practically free, and it's tasty. As a matter of fact, I have a sixth frugal tip for you today:

Frugal Tip #6: PLAN to USE your LEFTOVERS.

Don't waste food. Plan to use them. Leftovers don't have to be the same dish just warmed over. Take your leftovers and transform them. Chicken becomes chicken soup and chicken burgers. Beans become Mexican pizzas and bean burritos. Change it up a bit. Add new spices. Make a main dish into a salad. Be creative.

And enjoy your quick and easy lunch. :)

Here, I've taken a whole wheat tortilla and stuffed it with my beans (leftover from Mexican Pizza), lettuce, and tomato. Filling, nutritious, and easy!

Breakfast for Dinner

Day 167.

Whew! It's been a busy day for me! I meant to cook beans and make flour tortillas, but with everything I've had going on, my time ran out and I had to improvise. (This is where a well-stocked pantry comes in handy. When you have extras for busy days, it's easy to deviate from your original plan. I'll go into that more on another day...when I have more time!)

What's quick, easy, inexpensive, and relies on foods I usually have in my kitchen? Anything made with eggs. We have breakfast for dinner at least a few times a month around here: scrambled eggs & biscuits, fried eggs with buttered toast, pancakes, waffles, omelets, crepes, and more! For dinner tonight: potato frittata.

Cheesy Potato Frittata

What You Need:

• 3 large baking potatoes, scrubbed clean, peeled if desired, and sliced into 1/4" thick slices
• 2 Tbsp olive oil
• 6 eggs
• splash of milk
• salt & pepper to taste
• green onion, chopped (green only)
• 1/2 cup shredded cheddar cheese

How it's Done:

1. Heat an oven-proof skillet over medium heat. Add oil.
2. Cook potato slices in oil, turning to brown on both sides. Cook until tender, about five minutes. Arrange the potatoes so that they cover the bottom of the pan evenly. You will end up with several layers of potatoes.
3. Beat eggs with milk, salt, and pepper. Add eggs to the pan. Don't stir. Sprinkle on some green onion.
4. Cook the eggs until almost set. Lifting the very edges of the frittata with a spatula will help get some of the uncooked egg closer to the heat and speed up the process.
5. When the eggs are almost set, put the skillet under a broiler for a few minutes to set the top. Sprinkle cheese on top and broil until the cheese is melted.
6. Let the frittata sit undisturbed for about five minutes before serving.

This is So Simple...

Day 157.

This "recipe" is so simple that I feel as though I'm cheating you by posting it here. So make me feel better by commenting. Is this a new idea to you? Have you done this before? =D

Taco Potatoes
Serves 4

What You Need:

• 4 baking potatoes, scrubbed clean and pricked with a fork several times
• 1 lb ground beef (or ground turkey, ground chicken, ground bison, or tempeh, or beans, or...)
• 2 Tbsp all-purpose flour
• 1 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• lettuce, tomatoes, green onions, salsa, sour cream, and cheese to top as desired

How it's Done:

1. Bake your potatoes. My microwave makes this easy work, but you could do it the long way in your oven if you prefer.
2. Brown your meat. Or heat your beans or tempeh (tempeh, to the uninitiated, is fermented soybean cake. Don't let the name throw you off -- it's delicious. Try it at least once!)
3. Drain your meat, then toss it with the flour and spices.
4. Cut open a potato and top it with taco seasoned meat and whatever your heart desires.

It's filling. It's pleasant to look at. It's cheap. It's homemade. The kids like it. It's a winner at my house.

PS...Don't forget! 7 a.m. (-ish...I have one kid going to VBS and the other to the orthodontist, so hang in there!) my first giveaway of the summer will be announced! Be there!

To Your Health

Day 128.

I don't see how I'm going to get my kids to eat this.

It's not bad...it tastes like banana and coconut. But look at it. Look at it.

My goal is to get us all drinking some healthy smoothies regularly. This one isn't going to be one of the ones I offer my children. Look at it.

But if you're feeling brave, do try it. I made some modifications to the recipe that made it taste better. I like the taste. I'm sure the kids would like it as well. If it didn't look like...well...like it looks.

Weird Greenish-Brown Smoothie That Tastes Pretty Good
adapted from Squidoo Lens
What You Need:

• 7 oz coconut milk
• 5 oz flaked coconut (unsweetened)
• 1 large banana, peeled and broken into several pieces
• 1/2 cup frozen blueberries
• 1 Tbsp coconut oil
• 1/2 cup milk
• 1/2 cup ice cubes
• 1 Tbsp cocoa powder
• 1 Tbsp honey
• 1 Tbsp each wheat germ and flax meal
• 1 1/2 cups raw kale

How it's Done:

1. Combine all ingredients in a blender and puree several minutes. Serve immediately. Be brave.

A Magical Transformation!

Leftovers have a horrible reputation. Quick: go take a peek in your fridge. Have you stored any leftovers in there? Most of us are really good at storing our leftover foods, but really, really bad at using them up. And who can blame us? Crispy egg rolls go soft. Fresh salads go limp. Breads dry out. Meat loses tenderness and flavor. Cheeses develop weird crusts. Who wants to eat something warmed over and substandard when we can make an entirely new dish instead?

My in-laws left today. They're wonderful about storing leftovers. They always take home doggy bags from the restaurant. But they're never keen on eating what they store. Therefore, a quick inventory of my refrigerator reveals the need for a few back-to-back leftover revivals. This evening, I performed magic as I transformed leftover minute steaks (a horrid cut of beef, avoid it), fettuccine, a bit of cream, a bit of leftover cheese, and a few other ingredients into a dish fit for a romantic dinner for two, complete with salad and bread. I completed the meal with strawberry shortcakes, all from leftover ingredients.

Eat your leftovers. They're practically free foods! And they don't have to be limp and lifeless. See what you can do?

What I had to work with: from left to right: Parmesan cheese, leeks, cream, fettuccine, and steak

More leftover foods: from left to right: Mozzarella, minced onion, tomato, salad, garlic toast

Enough lefotvers for dessert! Fresh whipped cream, strawberries, and little cakes!

Leftover Makeover: Fettuccine with Steak in a Creamy Leek Sauce with Bruschetta
Serves 2

What You Need:

• 2 Tbsp olive oil
• steak: I used three small minute steaks. These need to be cooked and cut into 1" pieces.
• fettuccine: Cooked. Enough for two people.
• 2 leeks, cut into rings
• 2 tsp minced garlic
• 1 1/4 cups heavy cream
• 1 cup Parmesan cheese, divided
• 1/4 cup shredded mozzarella cheese
• 1/4 cup fresh parsely, chopped
• 1/2 tsp each sea salt and freshly cracked black pepper
• for the bruschetta: sliced garlic bread (1 per person), sliced, seeded tomato (1 slice per toast), shredded mozzarella (1 Tbsp per toast)

How it's Done:

1. Heat a large skillet over medium heat. Add olive oil.
2. Toss in leek rings and saute a couple minutes. Add garlic and stir about 30 seconds. Quickly add cream and 3/4 cup Parmesan cheese. Cook and stir until bubbling and thickened, about 15 minutes.
3. Add steak slices and heat through.

4. Meanwhile, prepare bruschetta. Place a tomato slice and a tablespoon of mozzarella on each slice of garlic toast. Broil until browned and bubbling.
5. Back to the main dish: Stir in mozzarella cheese until melted.
6. Toss pasta and parsely with sauce. Serve with additional Parmesan cheese on top.