Vegetarian Macaroni

Appetizer: Black-Eyed Pea Dip

1 15-oz. can black-eyed peas, rinsed and drained
1 cup cheddar cheese, shredded
One quarter cup jalapeno slices, chopped
One quarter cup green onions, chopped
1 tsp. garlic powder

Mash peas with a fork, stir in remaining ingredients and microwave on fifty percent power for a couple of minutes until cheese is melted. Stir and serve with corn chips or tortilla chips.

The Skinny: Use light cheese.

Trivia

The American Quahog is an edible hard-shell clam of the Atlantic coast of North America. Also known as cherrystone, littleneck and hard-shell clam. The Ocean Quahog is a large deep water clam with a mahogany brown shell, also known as mahogany clam and black quahog.

Courtesy of FoodReference.com.

Food Quote

"He looked about as inconspicuous as a tarantula on a slice of angel food."
Raymond Chandler

Courtesy of FoodReference.com.

Main Course: Goat Cheese and Olive Stuffed Chicken Breasts

d chopped
3 oz. goat cheese
One and one half tsp. fresh thyme or one half tsp. dried
6 to 8 boneless chicken breasts
1 Tbsp. oil
Salt and pepper

Combine olives, cheese and thyme together and mix well. Slice a pocket into each breast and place equal amounts of the mixture in each breast. Sprinkle with salt and pepper and brown in a skillet with oil. Remove and place in the oven for 20 minutes at 350 degrees.

The Skinny: Use skinless chicken breasts and fry in fat free non-stick spray.

Rice Pilaf

2 Tbsp. butter
1 cup sweet onion, chopped
One third cup slivered almonds
One and one half cups basmati rice
One third cup golden raisins
1 tsp. turmeric
One half tsp. cinnamon
Pinch of salt
3 cups chicken broth

Melt butter in a skillet and brown onion and almonds until onion is tender. Stir in rice, raisins, turmeric, cinnamon and salt and saute for 2 minutes. Add chicken broth and bring to a boil. Cover and reduce heat and simmer for 20 - 25 minutes until all liquid is absorbed.

The Skinny: You can omit the raisins and still have a good result (To tell you the truth, I don't care much for raisins in main course dishes).

Dessert: Angel Food Berry Cupcakes

1 cup each of blueberries, strawberries and raspberries
Two thirds cup sugar
1 tsp almond extract
1 1-pound package angel food cake mix
Frozen whipped topping

Toss berries in a bowl with sugar and almond extract. Bake angel food cake according to package instructions for cupcakes. Remove cupcakes from oven and allow them to cool. Slice each one in half and top with one quarter cup berry mixture followed by whipped topping.

The Skinny: Use your favorite sugar substitute and fat free topping.

Cauliflower Sustains

Who would’ve thought that the low-carb craze could elevate cauliflower from a vegetable some would prefer to hide under a blanket of cheese sauce to a sought-after side dish? Between 1970 and 2006, per capita consumption of cauliflower in the U.S. nearly doubled from 1.2 pounds to 2.3 pounds. Indeed, with 5 grams carbohydrate per cup (versus potatoes’ 31 grams), cauliflower has become the go-to vegetable for chefs and low-carb cooks who want the creamy mouthfeel or thickening properties of potatoes without as many carbs. Restaurant chain Ruby Tuesday offers Creamy Mashed Cauliflower as an option for carb-conscious diners, and even upscale establishments plate up sides like truffled cauliflower puree to tickle diners’ palates.

At its best December through March, cauliflower contains a mere 29 calories per cup and is a rich source of vitamins C and K, folate and fiber. The tastiest preparations highlight its versatility and play off its mild flavor with more robust ones, such as orange zest, apples, balsamic vinegar and sharp Cheddar cheese. So take a hint from your carb-conscious friends and add a quick cauliflower side to your dinner menu this week, and enjoy!

Cauliflower Prep School: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a "plug" from the center of the head. Break or cut florets into the desired size.

Source: Carolyn Malcoun, EatingWell.com

Hot Chipped Beef ala Zola

Preheat oven to 350 degrees.

1/2 cup chopped onion
1/2 cup chopped green bell pepper
4 Tbl butter, divided
one half cup of sour cream
one half cup mayonnaise
1 - 8oz package of cream cheese, softened to room temperature
5 oz of sliced corned beef chopped
1 cup of chopped pecans
whole wheat crackers

In a large sauté pan put in the onion, green pepper, and two tablespoons of the butter. Heat on medium high until the onion and bell pepper are softened. Add the sour cream, mayo, cream cheese and chopped beef. Stir on medium low until you have a creamy white sauce and the beef is all mixed in. Pour this whole concoction into a 9 X 9 oven proof pan.

In a small sauce pan put in the last two tablespoons of butter. Start the better melting and add the pecans. Coat the pecans in the hot butter until hot and bubbly and then spread them across the top of the cream cheese/ beef mixture.

Bake 15 - 20 minutes until the dish is completely heated through. Serve hot or warm with the whole wheat crackers. Be prepared to watch your guests balance large scoops of hot beef on their crackers. They can't help themselves. This dish is addictive and can disappear fast.

Meatless Friday

Packed with flavor (and vitamin A), BOW TIE PASTA WITH WINTER SQUASH AND WALNUTS (see recipe) is a unique no-meat entree. Serve with a SPINACH SALAD and WHOLE-WHEAT BREAD. PEACHES are an easy dessert.

SHOPPING LIST: winter squash (such as butternut, acorn or kabocha), bow tie pasta, extra-virgin olive oil, minced garlic, fresh parsley, salt, pepper, walnuts, parmesan cheese, fresh spinach, whole-wheat bread, peaches.

Recipe: BOW TIE PASTA WITH WINTER SQUASH AND WALNUTS

Q&A: Can food really get you in the mood?

Oysters. Chocolate. Chile peppers that make you hot—and bothered? For centuries, people all over the world have been claiming that these so-called aphrodisiacs—and others, including asparagus, bananas, strawberries and you fill in the blank—stoke sex drive.

But sparking libido with food is more fable than fact, according to the U.S. Food and Drug Administration, which reviewed the science on the subject. So why, then, do some people report heightened arousal after eating "aphrodisiacs"? Experts tell us it’s all in the mind—and in the heart, literally.

"Experiencing increased libido from an aphrodisiac is analogous to feeling healing properties from placebos," explains June Meyer, M.A., L.P.C., a psychotherapist in Stamford, Connecticut. "What’s in your mind matters more than what’s in your stomach. But if you think a particular food works for you," says Meyer, "why not go for it?"

What’s more, research shows that sexual dysfunction is sometimes a result of vascular disease, says Melissa Ohlson, M.S., R.D., of The Cleveland Clinic Preventive Cardiology Nutrition Program. "Eating a heart-healthy diet," says Ohlson, "helps keep blood vessels healthy." And since blood vessels nourish sex organs, substituting unsaturated fats for saturated ones, getting plenty of fruits, vegetables and fiber-rich grains and laying off the salt may pay off in unexpectedly delightful places.

Bottom line: While there’s no proof that certain foods directly enhance libido, eating a well-balanced diet improves cardiovascular health, which in turn improves total body and sexual health. And if eating dark chocolate or oysters sets the mood, go right ahead. Just balance your calories with ample physical activity—in the bedroom and elsewhere.

By D. Milton Stokes, M.P.H., R.D., EatingWell.com

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