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Giveaway and a Healthy Recipe: Shrimp and Charred Brussel Sprout Linguine in Creamy Walnut Sauce

shrimp brussel sprout walnut cream sauce pastaIt has become more and more evident that a diet rich in whole grains and healthy fats can make a significant difference in one’s overall health.  If you can make your family nutrient packed dishes, that satisfy both their taste buds and their tummy, they won’t give you the typical health/diet food complaints.

barilla taste and share challengeBarilla has launched a Taste & Share Challenge to encourage us to try cooking with their whole grain pasta, which supplies 3x the fiber of typical pasta.  There are many recipes to try, and by sharing the challenge with your friends via Facebook, they will get a coupon for $1 off their next box, and you will get a coupon for $1 off two boxes.

Barilla has made it even easier for Blommi readers to take the Whole Grain Taste & Share Challenge!  For a limited time, visit: http://on.fb.me/TryWholeGrain, enter box code 1129 and select two of your Facebook friends to share Whole Grain with. You’ll be instantly eligible to print a $1-for-2 coupon and your friends will each receive a $1-for-1 coupon good for any variety of Barilla Whole Grain pasta. (offer valid through 12-29)

I am enjoying participating in the challenge, and have come up with some new healthy recipes, that I have really loved.  This Shrimp and Charred Brussel Sprout Linguine in Creamy Walnut Sauce is one of my favorites, and would be perfect around the holidays.  It has great fall/winter flavors and comes across as decadent, but is really quite healthful. The recipe packs a good fiber punch between the whole grain linguine, brussel sprouts and walnuts.  Shrimp is a great lean protein, and the olive oil and walnuts are loaded with healthy fats.  Neufchatal cheese is used to provide creaminess, since a small amount of this reduced fat cream cheese goes a long way.

My daughter is not a fan of shrimp, but she did eat up the whole grain linguine and even some of the brussel sprouts… now that is a heck of an achievement, but overall I would say this recipe would have more appeal to adults and teens, rather than younger children.  I will certainly make it again, when I have some grown-ups around.

Shrimp and Charred Brussel Sprout Linguine in Creamy Walnut Sauce Recipe

Ingredients:

1/2 box of Barilla  Whole Grain Linguine

1/2 pound fresh brussel sprouts (quartered)

pinch of kosher/sea salt

2 tbs. olive oil

2 cloves of garlic (crushed/minced)

pinch of thyme

1/2 cup walnuts chopped

2 tbs low cholesterol buttery spread

1 lb, large raw shrimp (peeled/de-veined)

1 1/2 cups hot chicken stock

3 tbs. Neufchatal cheese

2 tbs low cholesterol buttery spread

2 tbs grated Parmesan cheese

pinch of pepper (white or black)

Directions:

  1. Put on a pot of water for the pasta.  Cook the linguine al dente.
  2. While waiting for pasta water to boil, pour olive oil in large saute pan, skillet or wok.  Put on med-high heat.
  3. Once the pan is hot drop the quartered brussel sprouts in.  Add salt.  Stir occasionally, so you get a light char rather than burning them.
  4. When brussel sprouts are nearly cooked through, add garlic, walnuts and thyme.  Continue cooking until sprouts are tender.
  5. Whisk neufchatal cheese  into hot stock.
  6. Add buttery spread, to the brussel sprouts.  Once melted drop in shrimp.  Saute quickly (don’t worry if shrimp are still a bit translucent).
  7. Add chicken stock mixture, linguine, pepper and Parmesan to pan.
  8. Stir gently until well mixed and sauce is just a little wetter than you want to serve it (will thicken a bit more, as it cools and continues to absorb).
  9. Serve with a sprinkle of  grated Parmesan.

linguini shrimp brussel sprout in walnut cream sauce recipeDisclosure: I was given the opportunity to share my experience with Barilla Whole Grain pasta, as part of a sponsored blogging program.  I  was compensated for my participation. All opinions and recipes presented here are my own.

Visa Gift Card Giveaway

One lucky Blommi reader will win a $100 Visa Gift Card courtesy of Barilla, to help get them on track with healthy eating.

Entry Options (do as many or as few as you like, but make sure to leave a separate comment for each entry)

      • Tell me in a comment below, that you will try the Taste & Share challenge.
      • “Like” Barilla US on Facebook
      • “Like” Blommi on Facebook
      • Follow this blog via email or RSS  (One entry each).
      • Follow both  @TwiMommi and @BarillaUS on Twitter and tweet about this giveaway can be done 3x per day at least 1 hour apart (account must be public and have at least 50 followers). feel free to use this tweet: ” Win a $100 VISA Gift Card from @TwiMommi & @BarillaUS http://blommi.com/?p=23643  #Giveaway  “
      • Follow me on Stumble Upon , Pinterest or Google + (one entry each, leave your user name in comment).
      • Stumble, Pin or +1  this or any other recipe post from Blommi.com (each can be done once per day) The dropdown sharebar on the left side of page makes these easy.
      • For 2 entries! Grab my ad button (available here), or add Blommi.com to your blogroll -> blog must be public with minimum 25 followers. Leave a link where it can be found, in your comment. (remember to leave 2 separate comments)
      • For 3 Entries! Blog about this giveaway with a live link back to this post  -> blog must be public with minimum 25 followers. (be sure to leave 3 separate comments)

One winner will be randomly selected from all valid entries, and will have 48 hours to respond to their prize winner email notification. If winner fails to respond, within that time period, a new winner will be drawn. Giveaways hosted on Blommi are sponsored by third parties. Site owner will of course endeavor to see all prizes are fulfilled, but is not responsible for missing or damaged prizes. Contest ends January 15, 2011 at 11:59 pm CT. Open to US residents , age 18+.

Festive Potatoes with Pablanos and Sweet Red Peppers

potatoes with pablanos and red peppers

Here pablano and sweet red peppers are teamed together to add heat, sweetness and moisture to potatoes.  The red and green will fit right in on a holiday table.  Goes great with eggs too.

Potatoes with Pablanos and Sweet Red Peppers Recipe

3-4 lbs. of all purpose, red skin or Yukon gold potatoes

2 pablano peppers

2 sweet red peppers

1 med. sweet onion

1 clove of garlic

3 tbs. olive oil

1/4 tsp. thyme

packet of powdered chicken bouillion

1 tsp. paprika

Directions:

  1. Preheat oven to 375º.
  2. Put the peppers in to roast, for approx 20-25 minutes.  When peppers come out of oven set aside to cool a bit.
  3. While peppers are roasting, chop potatoes & onion, and crush and mince the garlic.
  4. Put oil and potatoes in hot skillet or wok (med-high heat).   After 10 minutes, add onions, thyme and garlic, saute for another ten minutes.
  5. Add paprika and chicken bouillon.  Stir well to coat.
  6. Remove stem, seeds, and as much skin as you can from the peppers, and slice.  Add to potatoes, and stir in until evenly distributed.
  7. Pour into 9 x 13 baking dish.
  8. Bake for 30-40 minutes, until potatoes are soft overall, and crisped on outside edges.

Lemon Walnut Biscotti Recipe

lemon walnut biscotti recipeI have been making Lemon Walnut Biscotti, as one of my holiday cookies for several years now.  It is a bright note in a cookie platter, and goes wonderfully with tea.  This is the latest version of my recipe, which has evolved over the years.

Lemon Walnut Biscotti: Cookie Recipe

Ingredients:

zest of one lemon

2 tbs lemon juice

1/2 c sugar

1/3 c. confectionery sugar

1 lg. egg

1 tsp baking powder

1/2 tsp kosher salt

2 1/4 c. flour

1 c. chopped walnuts

Directions:

  1. Preheat oven to 350°.
  2. Cream together the butter and sugar. (with whisk)
  3.  Add egg, baking powder, salt and lemon juice.  Mix well.
  4. Switch to beater attachment- Add the zest, mix, then add flour slowly while mixing.
  5. When well mixed, add the walnuts and mix until evenly distributed.
  6. Split the dough in half, and roll each into a log. Place on parchment lined baking sheet. Press and mold with your hands, until approx. 3″ wide and 1″ thick.
  7. Bake logs for 30 min. Remove and reduce oven temp. to 325°.
  8. Allow the logs to cool, then slice into 1/2″ thick cookies.
  9. Place the cookies back on the parchment lined baking sheet and bake for 15 minutes.
  10. Store the Lemon-Walnut Biscotti in an airtight container.

lemon walnut biscotti cookie recipe

Chocolate-Walnut Trinity Cookies

chocolate walnut trinity cookiesThese triangular shaped cookies are a nice contrast among an assortment of holiday cookies.  They are quick to make, since the filling does not require any cooking before use.  For me they are just a nice shape, but could easily represent the Holy Trinity if that is part of your religious tradition.

Chocolate-Walnut Trinity Cookies Recipe

walnut filling

1 c. walnuts

1/2 c semi-sweet choc. chips

2 tbs brown sugar

2 tbs butter

food processor- approx 1/2 tbs per cookie

 

Semi-Sweet cookie dough (same dough as used for Shining Stars Cookies) A shortbread dough would be a good substitution, as well.

2 1/2 c flour

1 stick butter

1/2 c sugar

1/2 tsp baking powder

pinch salt

1 tsp vanilla

1 egg

1/4 cup milk

Directions:

  1. Preheat oven to 350°.
  2. Place filling ingredients in food processor, and pulse a few times.  Texture will be crumbly but moist.
  3. Cream together the butter & sugar for the dough.  Then add remaining ingredients and mix well.
  4. Roll out dough on floured surface.  Cut out 3″ rounds.  I use a scalloped edge biscuit cutter, but a jar lid will do in a pinch.
  5. Place 1/3 – 1/2 tbs. of filling in center of each round.Pinch together into a triangle.  Gently press filling to compress, and make sure the corners are well attached (moisten if needed), so they won’t open up while baking.
  6. Place the cookies on parchment lined baking sheet, and bake until lightly golden, about 12-15 minutes.

Shining Star Cookies

shining star cookiesThese semi-sweet Shining Star cookies are similar in taste to animal crackers, but just a little softer.  The turbinado sugar on the top rounds out the sweetness.  Tiny cookie cutters make these just the right size for young children, or to snack on while you sip your coffee or tea.

Semi-Sweet Cookie Dough

Ingredients:

1 stick butter

1/2 c sugar

1/2 tsp baking powder

pinch salt

1 tsp vanilla

2 1/2 c flour

1 egg

1/4 cup milk

Turbinado sugar ( raw cane sugar)

Directions:

  1. Preheat oven to 350º.
  2. Cream together the butter and sugar.
  3. Add remaining ingredients.  Mix well.
  4. Place dough on floured rolling surface, form a uniform ball & roll out dough.
  5. Cut stars or shape of choice, preferably with small cookie cutters an inch or less.
  6. Place cut cookies on parchment lined baking sheet.
  7. Sprinkle tops with Turbinado sugar.
  8. Bake for approx. 9-10 minutes.
  9. Serve in small containers for children, or right on the saucer when served with tea/coffee.

Spaghetti w/ Crispy Pancetta and Aspargus Recipe from Barilla (Gift Card Giveaway & Coupon)

I generally develop and write my own recipes here, but this week I have a great recipe for you from the Barilla Taste & Share Challenge’s Dinner Kit.  To help families transition into eating more whole grains,  the folks over at Barilla have developed a nice catalog of healthy recipes, utilizing their line of whole grain pastas.  There are quite a few vegetarian choices among the recipes, but I ended out selecting one which featured the Italian equivalent of bacon.  Just a small amount of this delectable pork fat treat, truly brings this dish to a higher level, while not adding much actual fat, since it is very well rendered in the cooking process.  I also loved the way the diagonal cuts to the asparagus, made it cook through quickly, while maintaining a nice texture.  As an added bonus, this recipe was fully prepared and on the table in about 20 minutes.  I will certainly make this recipe again.

barilla whole grain pasta

SPAGHETTI WITH CRISPY PANCETTA AND ASPARAGUS

Ingredients:

  • 1 box Barilla Whole Grain Spaghetti
  • 2 oz. Pancetta (julienned)
  • 2 bunches of  Asparagus (sliced thin on  bias)
  • 1 clove of  Garlic, Chopped
  •  tbs.  Fresh Italian Parsley (chopped)
  • 1 cup Cherry Tomatoes
  • 1/2  cup Parmigiano Reggiano Cheese (grated)
  •  Black Pepper to taste (freshly ground)
  • 3 tbs.  Extra Virgin Olive Oil

Directions:

  1. Bring a large pot of water to a boil.
  2. HEAT a medium sized skillet over medium heat. Add the oil to the pan and sauté garlic until slightly browned, about 1 minute.
  3. ADD asparagus, sauté over medium heat for 4 minutes. 
  4. ADD tomatoes, season with salt and black pepper, sauté for 3 additional minutes or until tomatoes are warmed through and skins are slightly blistered.
  5. SAUTÉ pancetta in a small sauté pan on low heat until crispy, and drain the extra fat. 
  6. COOK Whole Grain Spaghetti according to package directions, drain and toss with the sauce. Stir in cheese, parsley, and top with pancetta before serving.

Note: I mistakenly purchased 4 oz. of the Pancetta, so I fried it first, drained it well & left half in the pan which I used to cook the vegetables, then topped the plate with the reserved Pancetta, as directed in the recipe.  ( I know, extra fat… but it is far too good to waste.)

barilla taste and share challenge Check out this and many more wonderful recipes,  learn about the importance of eating whole grains, and share some money saving coupons for yourself and some friends on the Barilla Taste & Share Challenge.

Grab a Coupon!

Barilla has made it even easier for Blommi readers to take the Whole Grain Taste & Share Challenge!  For a limited time, visit: http://on.fb.me/TryWholeGrain, enter box code 1129 and select two of your Facebook friends to share Whole Grain with. You’ll be instantly eligible to print a $1-for-2 coupon and your friends will each receive a $1-for-1 coupon good for any variety of Barilla Whole Grain pasta.

Disclosure: I was given the opportunity to share my experience with Barilla Whole Grain pasta, as part of a sponsored blogging program.  I  was compensated for my participation. All opinions and recipes presented here are my own.

Visa Gift Card Giveaway

One lucky Blommi reader will win a $100 Visa Gift Card courtesy of Barilla, to help get them on track with healthy eating.

Entry Options (do as many or as few as you like, but make sure to leave a separate comment for each entry)

      • Tell me in a comment below, that you will try the Taste & Share challenge.
      • “Like” Barilla US on Facebook
      • “Like” Blommi on Facebook
      • Follow this blog via email or RSS  (One entry each).
      • Follow both  @TwiMommi and @BarillaUS on Twitter and tweet about this giveaway can be done 3x per day at least 1 hour apart (account must be public and have at least 50 followers). feel free to use this tweet: ” Win a $100 VISA Gift Card from @TwiMommi & @BarillaUS  http://blommi.com/?p=24007 #Giveaway  ”
      • Follow me on Stumble Upon , Pinterest or Google + (one entry each, leave your user name in comment).
      • Stumble, Pin or +1  this or any other recipe post from Blommi.com (each can be done once per day) The dropdown sharebar on the left side of page makes these easy.
      • For 3 entries! Grab my ad button (available here), or add Blommi.com to your blogroll -> blog must be public with minimum 25 followers. Leave a link where it can be found, in your comment. (remember to leave 3 separate comments)
      • For 3 Entries! Blog about this giveaway with a live link back to this post  -> blog must be public with minimum 25 followers. (be sure to leave 3 separate comments)

One winner will be randomly selected from all valid entries, and will have 48 hours to respond to their prize winner email notification. If winner fails to respond, within that time period, a new winner will be drawn. Giveaways hosted on Blommi are sponsored by third parties. Site owner will of course endeavor to see all prizes are fulfilled, but is not responsible for missing or damaged prizes. Contest ends December 15, 2011 at 11:59 pm CT. Open to US residents , age 18+.

Parmesan and Cracked Black Pepper Butter Crackers Recipe

parmesan cracked black pepper crackers recipeThis simple Parmesan and Cracked Black Pepper cracker recipe is one of my daughter’s favorites. Great when you want to whip together a fresh snack, without going to the store, since these ingredients are often on hand.  Quick option to make for guests as well.

Parmesan and Cracked Black Pepper Butter Crackers Recipe

Ingredients:
1 cup flour
1/3 cup grated Parmesan cheese, plus enough to sprinkle on top
1/4 tsp freshly ground black pepper
1/4 tsp Mrs. Dash Table Blend
1/4 tsp kosher salt
1/2 stick butter
1 tbs. olive oil
2 tbs water

Directions:

  1. Preheat oven to 325º.
  2. Combine ingredients in mixer, on low-med speed.
  3. Dough will be crumbly, knead on counter, just until it holds together well.
  4. Put on baking sheet, and roll out.  (If the sheet is non-stick line with parchment paper first)
  5. Cut the dough into small crackers with pastry cutter (use a pizza cutter if you don’t have one).
  6. Prick each cracker 1-2 times with the tongs of a fork.
  7. Sprinkle with grated Parmesan cheese (and a little black pepper if you like).
  8. Bake for 15 minutes, then remove the outer edge crackers.  Bake the rest until they look lightly toasted.
  9. Remove onto kitchen towel to cool.

Try out my Buffalo Hot Wing n’ Blue Cheese Crackers Recipe too!

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