Me Make Ceasar?

I did it! I made real Caesar dressing. Why have I always been intimidated by this? Maybe it was the raw egg? Maybe the anchovies? But this recipe called for mayonnaise, no raw egg. And for anchovies, I used anchovy paste. (Recipe adapted from 2010 Food & Wine Annual Cookbook)

-1/2 cup mayo (I used a light kind made with olive oil)
-2 anchovies (I used 2 squirts of anchovy paste)
-1 small garlic clove, chopped
-1 T capers
-1 T lemon juice
-1 T water
-1 T Dijon mustard
– 2 T parmesan cheese
-salt and pepper

Take it all for a whirl in the food processor. Then mix some in with romaine lettuce and top with croutons and a sprinkle of parmesan.

Main course was sausage mushroom yumminess pasta.

-1 chopped onion
-3 cloves chopped garlic
-1 cup chopped mushrooms

Saute above in olive oil, sprinkle with salt and pepper.

Add:

– 4 links of chicken Italian sausage
-1 T Italian seasoning
-1 t fennel seeds
-28 ounce can of tomatoes (I crushed them in my hands)
– a little more s&p

Simmer everything for about 45 minutes and add a couple handfuls of spinach at the end. Serve over pasta (I used a gourmet mushroom pasta). Sprinkle with parmesan and enjoy!

I didn’t eat breakfast this morning. I woke up late. I wasn’t the least bit hungry, and even though I kept thinking I should, I just didn’t. I don’t want to fall back into my old routine of never eating breakfast, but if I’m not the least bit hungry, I see no need in forcing myself.

I was hungry for lunch however. Leftover taco salad it was:

I did a late afternoon 3 mile run around the neighborhood. Came home, showered and refueled with a small smoothie:

-1/4 C nonfat Greek yogurt
-1/2 frozen banana
-a few frozen berries (blueberries, strawberries,and blackberries)
-a couple chunks frozen mango
-1 T ground flax seed
– a large handful spinach
-splash of apple juice

After a ten minute power nap, I was ready to start prepping dinner. Hence, the above delicious Caesar salad and pasta dinner.

Farmers Market Dinner

Is it Monday already?  This weekend, I made the best meal I think I have ever cooked.  I was inspired by Saturday morning’s trip to the Ybor City Farmers Market.  I loaded up on fresh veggies, fresh-baked bread, and the most amazing pasta.

I want one of these pineapple peeler/corers.

I also picked up some local honey.  They had spring, summer, fall, and winter blends, which also is supposed to help seasonal allergies.  I got the fall kind because I always get fall allergies.  I’ll let you know if it works.

I also got a wonderful blueberry lemon coffee cake from Joey Biscotti:

For dinner, I made a chicken veggie pasta.  I doesn’t sound like anything special, but I think it was the fresh pasta that made it amazing: The brand is Rossi Pasta. You can order it online, and I will be ordering some as soon as I’m done writing this post.  It was that good.

I ate 2 times that pasta serving and was secretly wishing we hadn’t invited our neighbors over so I could have eaten the leftovers.  There were no leftovers.

Here’s what I did.

-4 boneless chicken breasts.

chimichurri sauce

-4 cloves garlic diced.

-1 zucchini chopped

-1 yellow squash chopped

-4 oz sliced mushrooms

-2 cups of  fresh spinach

-2 tomatoes chopped.

-8 oz grated parmesan cheese.

Marinate chicken in chimichurri sauce and grill.  Sautee garlic in about 1/4 cup olive oil on low heat to infuse oil with garlic flavor.  Increase to medium heat and add squash, zucchini, mushrooms, cook for about 5 minutes, add spinach and tomatoes, cook for about 3 more minutes. Add more oil to pan to make sauce.  Cook pasta.  In a large bowl, combine veggies, diced, grilled chicken, pasta, and parmesan cheese.  Enjoy!

And my blueberry lemon cake for dessert:

I want this meal again tonight!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!