Goat Cheese Pasta
Servings = 6
Time = 30 min
Ingredients
1 lb linguine pasta
2 boneless, skinless chicken breasts
1 shallot, diced
1 garlic head, diced
2 T olive oil
8 oz Cherve (goat cheese), broken up
1 bunch baby spinach, washed and trimmed
1 small bunch basil, washed and trimmed
salt and pepper to taste
Directions
Prepare pasta according to package dirrection, omitting the oil. Meanwhile, in a large skillet, heat 1 T olive oil over medium-high heat. Between two sheets of heavy plastic pound the chicken to 1/2 inch thick. Cook in skillet until brown on each side and done through. While chicken is cooking, in a sauce pan, heat remaining olive oil over medium heat. Saute shallots and garlic for 2 minutes. Remove from heat and add Cherve - stir until cheese is melted and keep warm.
When chicken is done, remove from pan and cut into bite sized pieces. Add spinach to the pan and wilt.
Drain pasta. Mix all ingredients, including basil, salt and pepper, in a larbe bowl.
Notes: To make vegetarian, omit the chicken and add any other veggies (e.g. mushrooms, carrots)
From: Fast and Fresh magazine
Monday, May 17, 2010
Monday, May 10, 2010
May 13th Mtg - Health and Vitality
For our May meeting, we will be joining the Women’s Affinity Group!
IMPROVING YOUR
HEALTH AND VITALITY
Thursday May 13
12:30-1:30
Portland Bldg. 3rd floor, Fir Creek
WAG is sponsoring a lunch time event for anyone interested in learning some simple ways to improve your health. If you are constantly tired, stressed out or feeling like you are just hanging on this event is for you. Dr. Greg Nigh will present three strategies that can dramatically reduce stress and increase your health. Learn how your lifestyle and daily habits can enhance your vitality and prevent the onset of a wide range of chronic disease. Dr. Nigh is a Naturopathic Physician and Acupuncturist at Nature Cures Clinic in
Tuesday, May 4, 2010
Working Mom's Recipe of the Week
Sausage and Fennel Pasta
Servings: 6
Prep and cook: 45 min
Ingredients
¾ lb pre-cooked sausage links
½ a fennel bulb
1 small onion
2-3 large carrots, peeled
2 T olive oil
salt and pepper
1 lb gemelli pasta
¼ c fresh flat-leaf parsley
Parmesan cheese
Directions
Preheat oven to 425 F. Slice sausage into ½ inch thick pieces. Slice the fennel bulb and the onion into ½ inch thick ribbons. Slice the carrots at an angle. Toss the sausage, fennel, onion and carrots with olive oil, place on a cookie sheet and sprinkle with salt and pepper. Roast in oven for 30 minutes.
Meanwhile, prepare gemelli pasta according to directions, omitting the oil. Drain and transfer to a large bowl. Add sausage-veggie mix and parsley – toss to mix. Sprinkle with Parmesan cheese.
Notes: I used chicken broth instead of water for cooking the pasta. It was a big hit with both Jordan and Jeremy.
From Rachael Ray magazine
Servings: 6
Prep and cook: 45 min
Ingredients
¾ lb pre-cooked sausage links
½ a fennel bulb
1 small onion
2-3 large carrots, peeled
2 T olive oil
salt and pepper
1 lb gemelli pasta
¼ c fresh flat-leaf parsley
Parmesan cheese
Directions
Preheat oven to 425 F. Slice sausage into ½ inch thick pieces. Slice the fennel bulb and the onion into ½ inch thick ribbons. Slice the carrots at an angle. Toss the sausage, fennel, onion and carrots with olive oil, place on a cookie sheet and sprinkle with salt and pepper. Roast in oven for 30 minutes.
Meanwhile, prepare gemelli pasta according to directions, omitting the oil. Drain and transfer to a large bowl. Add sausage-veggie mix and parsley – toss to mix. Sprinkle with Parmesan cheese.
Notes: I used chicken broth instead of water for cooking the pasta. It was a big hit with both Jordan and Jeremy.
From Rachael Ray magazine
Monday, May 3, 2010
Working Mom's Recipe of the Week
Baked Ziti
Serves 8 to 10
Time - 1 hr 20 minutes (20 min active)
Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (see note)
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)
Directions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
Serves 8 to 10
Time - 1 hr 20 minutes (20 min active)
Ingredients
1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
2 large eggs , lightly beaten
3 ounces grated Parmesan cheese (about 1 1/2 cups)
Table salt
1 pound ziti or other short, tubular pasta
2 tablespoons extra virgin olive oil
5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1 teaspoon sugar
Ground black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (see note)
8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)
Directions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven).
2. Meanwhile, heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, and oregano; simmer until thickened, about 10 minutes. Off heat, stir in ½ cup basil and sugar, then season with salt and pepper.
3. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and ¾ cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
4. Transfer pasta mixture to 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining ¾ cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes.
5. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 20 minutes. Sprinkle with remaining 2 tablespoons basil and serve.
From America's Test Kitchen
Notes - This is a perfect meal to make on a Sunday and have leftovers on Monday and Tuesday lunch.
Sunday, April 25, 2010
Working Mom's Recipe of the Week
Chicken Noodle Salad
Serving = 6
Time = 30 min
Ingredients
1 bunch asparagus, trimmed
6 oz soba noodles (buckwheat noodles)
1/4 c rice vinegar
1 T sugar
1 T clam juice
1 c carrots, cut into matchsticks
1 yellow bell pepper, thinly sliced
2 green onions, thinly sliced
1/3 c fresh basil, snipped
4 T hoisin sauce
1 t ground ginger
meat from 1 rotisserie chicken
Directions
Steam asparagus until just tender; drain and rinse with cold water. Cook noodles according to package, drain. Mix noodles and asparagus with the next seven ingredients (through fresh basil). Shred chicken meat with two forks and stir in hoisin sauce and ginger. Toss chicken with noodles and veggies.
Notes - I like to make this with pork roast instead of chicken. You can use any color bell peppers or a mix. You can substitute broccoli for the asparagus.
Submitted - Mindy Brooks, adapted from Rachel Ray magazine
Serving = 6
Time = 30 min
Ingredients
1 bunch asparagus, trimmed
6 oz soba noodles (buckwheat noodles)
1/4 c rice vinegar
1 T sugar
1 T clam juice
1 c carrots, cut into matchsticks
1 yellow bell pepper, thinly sliced
2 green onions, thinly sliced
1/3 c fresh basil, snipped
4 T hoisin sauce
1 t ground ginger
meat from 1 rotisserie chicken
Directions
Steam asparagus until just tender; drain and rinse with cold water. Cook noodles according to package, drain. Mix noodles and asparagus with the next seven ingredients (through fresh basil). Shred chicken meat with two forks and stir in hoisin sauce and ginger. Toss chicken with noodles and veggies.
Notes - I like to make this with pork roast instead of chicken. You can use any color bell peppers or a mix. You can substitute broccoli for the asparagus.
Submitted - Mindy Brooks, adapted from Rachel Ray magazine
Friday, April 16, 2010
Working Mom's Recipe of the Week
Chicken-Bacon-Ranch Mac and Cheese
Number of Servings: 4
Prep to Serve: 20 min
Ingredients
8 oz elbow macaroni, uncooked
1 slice bacon
1 chicken breast, cut into ½ inch pieces
1 T butter
1 T flour
1 ½ c milk
1/3 c cream-of-mushroom soup
¾ c cheese, shredded
½ t onion powder
½ t garlic powder
½ t salt
½ c Colby jack cheese, shredded
Directions
Cook pasta according to package directions, omitting oil. Cook bacon in a large skillet until crisp; remove and let cool, then crumble up. In the pan with bacon grease, add chicken and sauté over medium heat until done. In a large saucepan, melt butter over medium heat; sprinkle in flour and cook, stirring, for 2 minutes. Combine milk and soup; whisk into butter/flour. Bring to boil and cook for 2 minutes. Remove from heat a let stand for 4 minutes. Add ¾ c cheese, onion and garlic powder and salt; stir until cheese melts. Stir in pasta and chicken.
Preheat broiler. Spoon mac-and-cheese into a greased casserole dish. Sprinkle with bacon and Colby-jack cheese. Broil 3 minutes or until cheese melts.
Notes: To make vegetarian, omit bacon and chicken; add mushrooms.
Submitted: Mindy Brooks, from Cooking Light magazine
Number of Servings: 4
Prep to Serve: 20 min
Ingredients
8 oz elbow macaroni, uncooked
1 slice bacon
1 chicken breast, cut into ½ inch pieces
1 T butter
1 T flour
1 ½ c milk
1/3 c cream-of-mushroom soup
¾ c cheese, shredded
½ t onion powder
½ t garlic powder
½ t salt
½ c Colby jack cheese, shredded
Directions
Cook pasta according to package directions, omitting oil. Cook bacon in a large skillet until crisp; remove and let cool, then crumble up. In the pan with bacon grease, add chicken and sauté over medium heat until done. In a large saucepan, melt butter over medium heat; sprinkle in flour and cook, stirring, for 2 minutes. Combine milk and soup; whisk into butter/flour. Bring to boil and cook for 2 minutes. Remove from heat a let stand for 4 minutes. Add ¾ c cheese, onion and garlic powder and salt; stir until cheese melts. Stir in pasta and chicken.
Preheat broiler. Spoon mac-and-cheese into a greased casserole dish. Sprinkle with bacon and Colby-jack cheese. Broil 3 minutes or until cheese melts.
Notes: To make vegetarian, omit bacon and chicken; add mushrooms.
Submitted: Mindy Brooks, from Cooking Light magazine
Wednesday, April 14, 2010
Gardening - Seed and Starts Exchange
Gardeners,
An inter-agency effort to exchange extra starts and seeds will be taking place on May 20th, 1900 Bldg, 4th flood, 11-1. There was to be a exchange on April 15th as well, but due to the cold weather most of us gardeners don't have starts to share just yet.
Sponsors include BPS, BDS, BES, Water, Fire, & PBOT in partnership with IRCO (Immigrant & Refugee Community Organization). The charitable event will benefit refugees and immigrants in Portland, via IRCO.
Buying produce and eating healthy can be expensive. The goal is to assist immigrants and refugees in getting started with growing some of their own vegetables.
Everyone in the 1900 Bldg. is encouraged to participate, so please spread the word. Infrastructure Bureau managers - please get the word out to your staff in this building. Chris Scarzello will get the word out to BPS.
Here's how it works:
You are encouraged to start extra vegetable plants from seed in the coming weeks. Now is a good time to start them inside.
On the 3rd Thursday in May (May 20th) bring your extra veggie starts to the 4th floor kitchen.
You can take one plant for free for every plant you donate. It's a good way to get a great variety of veggie starts. For example, I am starting a whole bunch of different kinds of heirloom tomatoes from seed, and will want to trade for some spinach starts.
Alternatively, if you aren't swapping plants, then you can buy the veggie starts your colleagues bring in.
Here's how it benefits refugees and immigrants:
If you have questions, please contact Rebecca Esau or Chris Scarzello.
If you would like to volunteer to plant some vegetable seeds for the event, please let me know.
If you want to volunteer to help with either or both of these events, we could use volunteers to help with set up and clean up, delivery of the plants to IRCO, etc.
We hope you'll participate either by planting seeds now and donating the starts, or coming to buy some veggie starts!
Please mark the dates on your calendar --
The extra plants that aren't swapped or sold will be donated to IRCO for them to distribute to those in need so they can grow some of their own vegetables this spring and summer. The money raised will be used to buy trowels, gardening gloves, and other gardening tools, and distributed to those in need by IRCO.
May 20th
If you have questions, let us know. Thanks!
Rebecca Esau (BDS) and Chris Scarzello (BPS)
An inter-agency effort to exchange extra starts and seeds will be taking place on May 20th, 1900 Bldg, 4th flood, 11-1. There was to be a exchange on April 15th as well, but due to the cold weather most of us gardeners don't have starts to share just yet.
Sponsors include BPS, BDS, BES, Water, Fire, & PBOT in partnership with IRCO (Immigrant & Refugee Community Organization). The charitable event will benefit refugees and immigrants in Portland, via IRCO.
Buying produce and eating healthy can be expensive. The goal is to assist immigrants and refugees in getting started with growing some of their own vegetables.
Everyone in the 1900 Bldg. is encouraged to participate, so please spread the word. Infrastructure Bureau managers - please get the word out to your staff in this building. Chris Scarzello will get the word out to BPS.
Here's how it works:
You are encouraged to start extra vegetable plants from seed in the coming weeks. Now is a good time to start them inside.
On the 3rd Thursday in May (May 20th) bring your extra veggie starts to the 4th floor kitchen.
You can take one plant for free for every plant you donate. It's a good way to get a great variety of veggie starts. For example, I am starting a whole bunch of different kinds of heirloom tomatoes from seed, and will want to trade for some spinach starts.
Alternatively, if you aren't swapping plants, then you can buy the veggie starts your colleagues bring in.
Here's how it benefits refugees and immigrants:
If you have questions, please contact Rebecca Esau or Chris Scarzello.
If you would like to volunteer to plant some vegetable seeds for the event, please let me know.
If you want to volunteer to help with either or both of these events, we could use volunteers to help with set up and clean up, delivery of the plants to IRCO, etc.
We hope you'll participate either by planting seeds now and donating the starts, or coming to buy some veggie starts!
Please mark the dates on your calendar --
The extra plants that aren't swapped or sold will be donated to IRCO for them to distribute to those in need so they can grow some of their own vegetables this spring and summer. The money raised will be used to buy trowels, gardening gloves, and other gardening tools, and distributed to those in need by IRCO.
May 20th
If you have questions, let us know. Thanks!
Rebecca Esau (BDS) and Chris Scarzello (BPS)
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