The world is in a diet contest. Every time I go out to eat, it’s a contest to see who can order the healthiest, lightest thing on the menu. Sometimes I like to throw a curveball and order the burger and fries. Everyone at the table eats more of my fries than I do. It makes me laugh.
The first thing I thought of is how did my grandmother Mama Lil live to be 97 eating a sausage biscuit almost every day? And how did Jon’s grandmother Mother live to be 107—correction 107 1/2—without following any of the new dietary restrictions and recommendations? Is it good genes? Sure, that can’t hurt, but my opinion is keeping everything in moderation and minding portion control is also a good diet to follow too.
“If there is such a thing as a light and creamy pasta—well this is it!”
One way to make a pasta dish healthier is not to eat as much. Or you can substitute fresh vegetables for half to satisfy your pasta cravings and get your veggies in too.
I’d rather eat half of what I really want than all of what I don’t!
This pasta dish has endless possibilities. Add more vegetables such as asparagus or zucchini or a handful of cooked shrimp. It is also delicious with only the fresh peas and basil as a meatless option.
Pasta with Three P’s—Pasta, Peas, and Pancetta
Serves 4 as a main, 6 as a side
8 ounces pancetta
8 ounces seashells pasta
2 tablespoons unsalted butter
2 to 3 shallots, finely chopped
¼ cup dry white wine
½ cup low-sodium chicken broth
1 ½ cups fresh green peas, or frozen may be substituted
½ teaspoon salt
8 ounces crème fraîche
Zest of 1 lemon
¼ cup freshly grated Parmesan cheese, extra for garnish
Fresh herbs for garnish such as basil, mint, and dill
Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
1 ½ cups fresh green peas, or frozen may be substituted
½ teaspoon salt
8 ounces crème fraîche
Zest of 1 lemon
¼ cup freshly grated Parmesan cheese, extra for garnish
Fresh herbs for garnish such as basil, mint, and dill
Instructions
Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
You can find fresh peas most of the time at Trader Joe’s for under $3.
crème fraîche: matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture.
Crème fraîche is available at most grocery stores. Read below for how to make it yourself for less.
Learn from Leslie: To make your own crème fraîche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8 to 24 hours, until very thick. Stir well, cover, and refrigerate for up to 10 days.
Pasta Substitutions…hmmm
Of course you can always substitute your favorite whole wheat or vegetable pasta in any of my recipes, but I test only with the real stuff. I prefer to entertain with it too because it is much easier to cook perfectly, and in my opinion it tastes a lot better.
Plate from Roman and Williams Guild NYC, 53 Howard Street, New York, NY 10013, 212/852-9099, rwguild.com
Quote of the Day
Life itself is the proper binge.
Julia Child
Have a great week! Only a few more weeks until daylight savings time and white jeans. I can’t wait. I live for spring and summer. I’d love to hear from you too. Send me a message below about anything! See ya’ll next time! Have a great week. Leslie xoxox
This is one of the few all-time-favorite recipes that I accidentally left out of Leslie’sParty Diaries.I’m not sure why.
Casseroles are not really glamorous, and usually are a photographic nightmare, but sometimes more than often, it’s the best option for a crowd—especially in a preparation time crunch.
“There’s a time and a place for everything.”
I remember having Mimi’s Old Faithful Lasagnagrowing up on a fall night, and we often had it on Thanksgiving Eve. My mom is a master at meal planning (and Judy Feagin, you are second) and always made sure our meals had such variety of flavors. Italian is the perfect choice before your Thanksgiving feast.
This casserole also freezes well, which comes in super handy during the holiday season. Go ahead and get this in your freezer for a spur-of-the-moment party emergency.
Mimi’s Old Faithful Lasagna
Serves 12
1 ½ pounds ground beef
2 cloves garlic, minced
½ cup chopped onion
1 (14.5-ounce) can tomatoes, petite diced
1 ½ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon oregano
3 tablespoons chopped parsley
12 ounces sliced or shredded mozzarella
1-pound carton cottage cheese, small curd
8-ounce package egg noodles, narrow or medium width
½ cup Parmesan cheese
Preheat oven to 350 degrees.
In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet, and add next 7 ingredients. Simmer for 10 to 15 minutes.
It takes only a few minutes to throw this sauce together.
In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce. Repeat layers ending with the meat sauce.
Here’s a quick assembly step-by-step.
Step 1: Layer half of the cooked noodles into a greased baking dish.
“It’s a lot less hassle to assemble with old-fashioned egg noodles than the traditional lasagna noodles.”
Step 2: Dollop half of the cottage cheese evenly over the bed of noodles.
“I like the substitution of cottage cheese over the normal ricotta because it seems to melt better into the meat sauce.”
Step 3: Place half of the mozzerella slices evenly on top of the cottage cheese layer. I prefer sliced over shredded, so try to find it for this dish.
Step 4: Top with half of the meat sauce; then repeat steps 1 through 4, ending with the meat sauce. Cover tightly with foil.
Cover and bake 20 minutes; remove from oven and add Parmesan cheese. Cover and bake an additional 20 minutes or longer until hot and bubbly.
Top with freshly grated Parmesan cheese before serving.
8-ounce package egg noodles, narrow or medium width
½ cup Parmesan cheese
Instructions
Preheat oven to 350 degrees.
In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet
Add next 7 ingredients. Simmer for 10 to 15 minutes.
In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce. Repeat layers ending with the meat sauce.
Cover and bake 20 minutes; remove from oven and add Parmesan cheese.
Cover and bake an additional 20 minutes or longer until hot and bubbly.
Top with freshly grated Parmesan cheese before serving.
If you need a dish to take a neighbor or friend, this is truly a crowd-pleaser. It makes a lot, so it can be divided into two smaller baking dishes instead of the one large.
Meet Mimi! A tried-and-true veteran of the kitchen. You’ve got to love anyone in an apron with pearls attached! Thanks, Mom, for all your endless hours in the kitchen making every meal better than the last.
Have this ready in your freezer or throw it together at the last minute. It’s a relaxing party waiting to happen.
Subscribe now so you won’t miss the next post. And don’t worry, you will not be bombarded with unwanted, extra daily emails…I’m a one woman show here! I value your time as much as mine. See you next week. Leslie
An assortment of dips and chips is an easy way to satisfy company. Homemade bagel and pita chips are a lighter alternative to the store-bought variety. And vegetables are even lighter and good for you. Give them a try!
Once I go to the trouble to get my big food processor out—I want to process everything. It is very satisfying to throw in several ingredients and press the ON button. The machine does the rest.
I feel like an accomplished cook when I spoon out the beautifully mixed concoction.
Here are three easy recipes that are made in the food processor. They can be made in advance and served in a variety of ways.
This first recipe is ideal for the winter months when fresh basil is not in season. Fresh spinach is an easy, less expensive substitute.
Store the Spinach-Pesto Dip in the refrigerator for up to three days. It makes a great snack on a cracker, and a delicious sauce tossed on warm pasta.
Spinach-Pesto Dip
Makes 1 ½ cups
3 cups fresh spinach, packed tightly
1 cup fresh basil
½ cup Parmesan cheese, grated
1 ¾-ounce jar pine nuts, toasted
1 garlic clove
1/3 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon pepper
Salt to taste
Garnish with cherry tomato halves, optional
Place all ingredients into a food processor; pulse until creamy. Serve with pita chips or assorted raw vegetables. It also can be tossed with any warm pasta.
Learn from Leslie: To toast pine nuts simply place them in an ungreased, nonstick skillet. Toss them around for a couple of minutes on medium to medium-high heat. Remove and allow to cool.
Ditalini pasta is a great choice for this pesto. It coats evenly and is easy to eat. Garnish with cherry tomatoes, if desired.
Top with a little Parmesan “protein” and enjoy as a satisfying lunch. Serve with grilled chicken for an easy supper. Your vegetable is included!
Jalapeño-Artichoke Dip
Makes 2 ½ cups
1 (14-ounce) can artichoke hearts, drained
1/3 cup jalapeño slices (pickled style in jar), plus extra for garnish
1 (8-ounce) package cream cheese
½ cup Monterey Jack cheese, grated
2 tablespoons olive oil
2 tablespoons juice from jalapeño slices
Juice of 1 lemon
Place all ingredients into the bowl of a food processor; pulse until creamy. Serve with crackers. This dip also makes a yummy toasted crostini.
Spread the Jalapeño-Artichoke Dip onto French bread slices, top with extra grated Monterey Jack cheese, and broil. Garnish with a jalapeño slice. This is a quick hot appetizer that easily can be passed.
Roasted Red Pepper Hummus
Makes 4 to 5 cups
1 (29-ounce) can garbanzo beans (chickpeas), drained
1 (12-ounce) jar roasted red peppers in water, drained
1/3 cup fresh lemon juice (juice of 2 lemons)
¼ cup tahini (well stirred)
1 garlic clove
1/8 teaspoon cayenne pepper
Salt to taste
Garnish with toasted pine nuts, optional
Place all ingredients in the bowl of a food processor; pulse until creamy.
Serve with homemade bagel or pita chips or assorted vegetables.
Roasted Red Pepper Hummus tastes great in a crisp piece of celery or as a mayonnaise substitute on your favorite sandwich.
If you are trying to cut back on extra salt and fat but still crave the crunch of chips, here is an easy solution without sacrificing flavor.
Make your own flavorful and lower sodium bagel chips. Slice your favorite bagel flavors into ¼-inch rounds. Spray with butter-flavored cooking spray, then sprinkle with Salt-Free Mrs. Dash, garlic powder, or sesame seeds. Bake for 10 to 15 minutes at 350 degrees until golden brown and crisp.
Store in an airtight container. Assorted bagels from Crestline Bagel Company, crestlinebagel.com
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
My favorite recipes start with simple ingredients.
After attending a lovely dinner party, I am always inspired to entertain again myself. Last weekend Jon and I went to watch the National Championship game and eat dinner with close friends Elizabeth and Tom. She had her dining table set and a true home-cooked meal from start to finish. After I tried each mouthwatering dish, I asked where the recipe came from. She commented every time,
Oh, that’s old school.
Some of the best recipes are old school techniques, simply reinvented. A cream sauce, sometimes called a white sauce, is the foundation for so many recipes. And believe it or not, it doesn’t have any cream in it at all! You probably have the ingredients in your refrigerator and pantry now. Once you master this basic sauce, the possibilities are endless!
This creamless sauce can dress up a simple vegetable and is not as heavy as you might think. A 1/4 cup serving is only 89 calories. (Thanks, Beth, for using your expertise to calculate this for me! It comes in handy having a sister who is a registered dietitian. You will be seeing more of her!)
Leslie’s Basic Cream Sauce
Makes 2 ½ cups
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
½ cup Cheddar cheese, grated
¼ cup Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon white pepper
Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset. Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.
Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.
Learn from Leslie: For a milder version, use less white pepper, or add it a little at a time to taste.
Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset.
Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.
Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.
Talk about a crowd-pleaser! Skillet by Le Creuset, Williams-Sonoma, williams-sonoma.com
With the egg craze that seems to be everywhere now, I thought it was the right time to post this asparagus recipe. It’s filling enough to be a light supper or comforting lunch but also a beautiful side to accompany ham—or any meat. It even looks elegant in a cast-iron skillet!
Easy Elegant Asparagus
Serves 4 to 6 as a side dish
1 pound asparagus, trimmed
1 recipe Leslie’s Basic Cream Sauce
3 hard-cooked eggs, chopped
Homemade breadcrumbs (see recipe below)
The best way to keep asparagus fresh is in a glass or jar filled with an inch or two of water in the refrigerator.
Place a vegetable steamer basket in a medium Dutch oven. Fill pot with just enough water to reach the bottom of the basket. Bring water to a boil; place asparagus into the basket, cover, and steam until tender when pricking with a fork (about 5 minutes).
The handle on the steamer basket makes it effortless to remove the hot vegetables in one easy step.
Remove asparagus from Dutch oven (in the basket), and place into a bowl filled with ice water to stop the cooking process. Remove asparagus from the basket, and pat dry on a paper towel. Set aside. (This step can be done in advance.)
First layer, check. (By repeating the ingredients in a second layer, it ensures plenty of Leslie’s Basic Cream Sauce with each serving.)
In a baking dish or ovenproof skillet, arrange half of the asparagus in the bottom of the pan. Top with half of Leslie’s Basic Cream Sauce and half of the chopped hard-cooked eggs; repeat with remaining asparagus, sauce, and eggs. Top with 1 cup of homemade breadcrumbs.
Broil until hot and bubbly and lightly browned. Serve immediately.
Homemade Breadcrumbs: In a food processor, combine 2 or 3 slices of bread, 1 tablespoon butter, 1 tablespoon olive oil, and salt and pepper to taste. Process until thoroughly combined. Set aside.
I use my mini chopper for this task. The cleanup is a piece of cake!
I like to make a big batch and keep it in the freezer ready to go. That’s one step checked off the list! It’s also a great way to make use of slightly stale bread.
Learn from Leslie: You may not use all of the sauce, but it reheats nicely. Leslie’s Basic Cream Sauce recipe can also be cut in half if desired. Personally, don’t mind a little extra!
One of my childhood favorites, originating from the Brown Hotel in Louisville, Kentucky, is the Legendary Kentucky Hot Brown. If this was ever on a menu, it was all mine!
This knife-and-fork sandwich is a quick and easy weeknight meal, and impressive enough for company when serving a smaller crowd.
A few simple ingredients and an ovenproof dish are all you need to make this classic recipe.
Kentucky Hot Brown
Serves 4
4 slices white bread, cut in half diagonally
1 to 1 ½ pounds sliced turkey
1 recipe Leslie’s Basic Cream Sauce
8 tomato slices
¼ cup grated Parmesan
8 slices of cooked bacon
In individual ovenproof dishes, assemble in this order: bread, turkey, cream sauce, tomato slices, and Parmesan cheese.
The base of this delicious sandwich is a toasted piece of white bread.
Broil until hot and bubbly and lightly browned. Serve with two slices of bacon, crisscrossed on top.
Serve with a small salad for an easy weeknight supper. Guaranteed to please! Ovenproof dish from Sur La Table, surlatable.com
Lastly, here’s a way to sneak a green vegetable into your family’s diet. One bunch of fresh broccoli goes perfectly with the homemade cream sauce to make a delicious Broccoli Mac-and-Cheese. Pasta is always a family favorite.
Broccoli Mac-and-Cheese
Serves 8 to 10 (maybe more!)
2 cups twist-style pasta (8 ounces)
1 bunch broccoli, cut into florets (about 3 cups)
3 tablespoons butter
3 tablespoons flour
3 cups whole milk
2 ½ cups sharp Cheddar cheese, grated
½ cup Parmesan cheese, grated
1 teaspoon Worcestershire sauce
½ teaspoon dry mustard
¼ teaspoon white pepper (or to taste)
½ teaspoon salt (and more to taste)
½ cup Panko (Japanese breadcrumbs)
Boil pasta in a large pot according to directions until al dente. Strain and return pasta to the pot. Set aside.
Steam the broccoli in vegetable steamer basket for 5 to 10 minutes or until tender when pricked with a fork. Plunge into ice water; allow to cool. Remove from ice water to a clean dishtowel or paper towels; pat to absorb excess moisture. Set aside. (This step can be done a day in advance; and refrigerate until ready to use.)
The ice-cold plunge stops the cooking process and allows the broccoli to remain a bright green.
Pat, pat, pat….
Melt butter in a medium saucepan; add flour, and whisk until combined. Gradually add milk, and continue to cook until thickened, about 5 to 10 minutes. Add Cheddar, half of the Parmesan (¼ cup), and the next 4 ingredients.
Add the cream sauce and broccoli to the pasta. Stir to combine. Place in a lightly greased 2-quart baking dish. Sprinkle with remaining Parmesan and Panko.
To avoid messing up another pot, I combine the pasta, sauce, and broccoli in the same pot I used to cook the pasta.
Any 2-quart ovenproof baking dish will work. Sometimes I do individual servings in my mini cast-iron skillets.
Broil until hot and bubbly and lightly browned.
Serve immediately.
Learn from Leslie:Any larger shaped pasta, will work like sea shell or rotini.
Luckily, I was surrounded by good food and talented cooks my entire life on BOTH sides of my family.
I believe even if you think you don’t like to cook, by being exposed to it on a daily basis, it will eventually rub off on you—whether you want it to or not.
For instance, Lily, my 20-year-old, until about a year ago used to sprint through the kitchen to avoid any cooking or dishes. Now, she has turned into a real foodie. She shares her love for cooking and healthy eating in her Instagram account called lilsburydoughgirl. Check out her “Jalapeño Business” coming to you this semester from Barcelona, Spain. It’s quite impressive and—hot!
Lily’s Instagram creations. Follow her on lilsburydoughgirl.
I love it when the first time you try a recipe it works out perfectly. That’s what happened the first time I made Nanny’s Red Sauce, a recipe given to me by my cousin Vicki, and my Aunt Nancy from Columbus, Ohio—both wonderful cooks. Nancy is my dad’s oldest sister–she is 97. She is Nanny to all of her grandchildren.
Recipes are meant to be shared.
Nanny’s Red Sauce
Makes 5 cups
8 cups fresh tomatoes, quartered
1 onion, chopped
½ cup olive oil
4 garlic cloves, smashed
1 teaspoon sugar
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
Salt to taste
Garnish with fresh basil and Parmesan cheese
Preheat oven to 400 degrees.
Combine all ingredients except basil and Parmesan cheese. Roast 45 minutes; then pulse in a food processor and salt to taste. Toss with pasta. Garnish with fresh basil and Parmesan cheese.
Simply toss Nanny’s Red Sauce with any style of pasta. It’s hard to beat plain old spaghetti.
Nanny says, ‘If you can read, you can cook.’
Simply remove the cores and cut the tomatoes into quarters or wedges. There is no need to peel the tomatoes.
It takes about 7 or 8 medium tomatoes to make 8 cups.
After the tomatoes, onions, and garlic have roasted for 45 minutes, ladle them into the bowl of the food processor. Be sure to get all of the juices too.
I’ve made this recipe four times in the past few weeks. I’m like a squirrel stocking up for winter. Vicki says it freezes well—and that’s all I needed to hear. While the tomatoes are still at their peak, I thought I would fill the freezer. I may give it as Christmas gifts with a bag of pasta. It would make an easy and delicious Christmas night supper when you realize all the grocery stores are closed.
One recipe makes about 5 to 6 cups. A double batch will make about 3 quarts. It freezes beautifully.
It can also be left a little chunky too—pulse just two or three times. I also tested the recipe with roma tomatoes for the off season. It was delicious too.
For a more chunky-style sauce pulse 2-to-3 times max!
Oh, I forgot to mention, when you roast the tomatoes, onions, and garlic, your house smells like the most amazing Italian restaurant. It’s worth doing it before you are having company—it’s that good.
I wish I could bottle this aroma.
Learn from Leslie: If you double the recipe, use two separate pans to ensure the ingredients and seasonings are equal and accurate. Vicki likes to do a double batch. She leaves one batch chunky and purees the other into a smooth sauce.
This is the recipe that keeps on giving.
Besides tossing it with a variety of pastas, it also makes a wonderful sauce for Chicken-Parmesan. See recipe below.
Individual Chicken-Parmesan is an awesome choice for a small crowd. Dinner knife by Cutco at cutco.com.
Chicken Parmesan
Serves 4
1 ½ pounds chicken tenders
2 large eggs, beaten
1 tablespoon water
1 cup Panko breadcrumbs
¾ cup Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons olive oil
2 cups of Nanny’s Red Sauce
8 slices of Muenster cheese, thinly sliced
Between two sheets of wax paper, pound chicken tenders with a meat pounder or rolling pin until ¼ inch thick; set aside.
In a small, shallow dish, beat eggs and water with a fork; set aside. In another small, shallow dish, combine Panko, Parmesan cheese, salt, and pepper.
In a large nonstick skillet, melt butter and olive oil at medium-high heat. While skillet is heating to medium-high, dip chicken tender into egg mixture, then into Panko mixture, coating both sides evenly. Place in hot skillet. Repeat with rest of the chicken. Cook 4 to 5 minutes until golden brown and crispy.
The chicken tenders cook quickly in medium-high heat in a nonstick skillet.
Place chicken on top of Nanny’s Red Sauce in an ovenproof dish.
Top with two thin slices of Muenster cheese, and broil 2 to 3 minutes or until hot and bubbly. Garnish with fresh basil. Stainless ovenproof bakers by All-Clad at all-clad.com.
And there’s more! A warm, savory appetizer is always welcome at any dinner party or cocktail hour. Use warm Nanny’s Red Sauce for dipping. These mini-meatballs also can be served over pasta as a main course.
A mini cast-iron skillet is the right size for these mini-meatballs. They are available at lodgemfg.com.
Savory Mini-Meatballs
Makes 38
½ pound pork sausage
½ pound ground chuck
1/2 onion, grated
1 carrot, grated
¼ cup fine breadcrumbs
1 egg, beaten
¼ cup ketchup
Pinch of red pepper flakes
Salt and pepper to taste
Preheat oven to 375 degrees.
Combine all ingredients in a medium-size bowl. Shape the mini- meatballs with a melon ball scoop. Place on a baking sheet lined with parchment paper.
A melon ball scooper is the perfect size to form a miniature meatball.
Bake 30 to 40 minutes or until golden brown.
Serve with toothpicks and warmed Nanny’s Red Sauce for dipping.
Learn from Leslie:
If the ground chuck and sausage comes in a 1- pound package, with the remainder make two patties of each and freeze for a quick hamburger night or sausage biscuit breakfast.
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