Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘meat free’

Bruschetta Pasta

Posted by terrepruitt on August 5, 2014

You may have read my post regarding how much I loved Dinner of Herbs eggplant bruschetta recipe. I said I could put the eggplant mixture on anything. Well, I actually bought the ingredients to make the bruschetta, I even remembered the bread! But when I arrived at home I looked in my refrigerator and realized I had some zucchini I needed to use. Plus I had some mushrooms I needed to use. So I decided this would be a great time to put the eggplant and tomato mixture with a little extra over pasta. So I am just adding zucchini and mushrooms to the way I made the bruschetta.  Here is what I made:

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Ingredients:

–1 medium or large eggplant, cubed (very small)
–4 medium sized tomatoes, cubed
–1 lb of mushrooms, sliced or coarsely chopped
–2 zucchinis, grated
–3/4 of a large onion, chopped (tiny)
olive oil
two tablespoons of butter
garlic powder
onion powder
salt
pepper
sweet basil
balsamic vinegar
Parmesan cheese, as desired
1 package/box/container of pasta (I prefer linguine)

Heat the oven to 450°F.

Put the eggplant on a baking sheet. (I used parchment paper on the baking sheet.) Drizzle with olive oil. Mix it up, then spread the eggplant evenly, in one layer (the eggplant I used was too large to be one layer), over the baking sheet. After baking for about 10 minutes, move the eggplant around on the pan.  After another 10 minutes, gently stir/toss the eggplant and sprinkle with garlic salt. Bake for about an additional 25 minutes. Stirring or tossing if necessary to ensure even roasting. In between roasting the eggplant, spread 3/4 of the tomato out over a baking sheet. (I used parchment paper on the baking sheet.) Drizzle with olive oil and sprinkle with garlic powder and onion powder. (Tomatoes are too delicate to be mixed as done with the eggplant.) Bake until the edge pieces are browning.  Stirring gently, if you want.  I ended up cooking the tomatoes for about 30 minutes.

Somewhere in between cooking the mushrooms and zucchini as instructed below, you might want to cook your pasta. I prefer my pasta hot. You can plan and cook accordingly.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesWhile the other vegetables are baking, heat some olive oil and 1/2 the chopped onion in a pan. Add the mushrooms, season with salt and pepper as desired (I use garlic salt) and cook to your liking (I like them a little caramelized). Remove from pan and set the mushrooms aside. Add two tablespoons of butter to the pan. Once the butter is melted add the grated zucchini. Cook the zucchini about 10 minutes on medium heat.

Once all the veggies are cooked to your satisfaction put half of the cooked and drained pasta in a large bowl, then add half of all of the cooked vegetables.  Add the basil, vinegar, any additional salt and/or pepper you desire.  Then add the rest of the pasta and cooked vegetables along with half of the raw tomato and onion.  Toss it all.  Taste it to see if you want more basil, vinegar, salt and/or pepper.  Put the rest of the raw tomato and onion on top. Serve the pasta sprinkled with Parmesan cheese.

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This is the first recipe I wrote FIRST, then followed.  I made a few adjustments to the recipe as I was cooking, and noted them before posting.  I think layering the pasta, then veggies makes for easier mixing.  Of course, you can mix it anyway you’d like.  I loved this.  I loved the flavor as I did when I made the eggplant bruschetta.  What I would do next time is use 3 tomatoes instead of four.  The flavor of the tomatoes overpowered everything.  I am looking forward to having the leftovers, as I believe left over pasta is often better than the freshly made dish.  The flavors have time to meld.

This is an easy dish, there is nothing complicated about any part of the process, but with all of the chopping it is a bit labor intensive.  The separate roasting of the eggplant and tomatoes makes it a long process.  I didn’t want to roast them at the same time.  But if you chop while things are cooking . . . . .

I will probably make it again.

What about you?  Does it sound good?  Which of the vegetables is your favorite? 

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , , , | 2 Comments »

What Are You Eating?

Posted by terrepruitt on January 4, 2014

For many food might not be something you want to talk about right now.  I know many of us might have had many large and delicious meals over the Holidays.  I know many that are thinking of cutting back on their food intake since they might have had more over the Holidays than they normally would have had.  Well, no matter what your present relationship is with food, I am confident that you will be eating.  So what is it you are eating?  I am looking to get some ideas here.  I am not asking for any particular TYPE of recipe, as in, I don’t need it to be gluten free, dairy free, meat free, or fat free.  I am just wondering what you are eating.  Not everyone that reads this blog is looking for any of that so ANY recipe you want to share would be welcome.  What can happen is that people can make adjustments as necessary.  Just give us your ideas and/or recipes as to what to eat!

It can be breakfast, lunch, dinner, or even a snack recipe.  I am often looking for dinner recipes.  You know my normal fare; roasted veggie, ground turkey, something in a tortilla (although I have been avoiding the flours ones because of the transfat/partially hydrogenated oils).  My friend just pointed me to a Martha Stewart recipe that I am sure you will be hearing about soon.  I am kind of interested in Polenta.  What about you?  Do you have any Polenta recipes?  I have been making a lot of Sausage, Beans, and Rice.  It is so flavorful and so easy, when I don’t have time to think of something else, I make that.

I am still enjoying my organic box of produce.  I love when we get fennel.  I love that Fennel Turkey Recipe I came up with.  I just made it the other day.  We haven’t really gotten anything new in the box lately, except cranberries and I have not idea what to do with them same as last year when I receive them.  What do you do with fresh cranberries?  My sister in-law put some in the stuffing over Christmas.  What about you?

Maybe you had a yummy dish over the Holidays you want to share.  That would be great too!  Just tell me what you are making and eating.  Give me some ideas.  You know most of mine ideas.  You know I have a stove, an oven, and a crock pot.  I am not versed in how to use the grill, but I might venture out to do so, if I can get at it before my hubby gets home.  He claims that as his — well, it is.

Ok so this is a call out for ideas and recipes.  Any and all is fine, I reserve the right to pick and choose because somethings I don’t eat, but you can still post the recipe because there are other who eat things I don’t eat.

C’mon, help me out.  What have you got?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , | 12 Comments »