a pound of pasta....

In the past, every time I had to open a box of pasta I only cooked half of it and then left the other half in the box for another meal.  I always thought, we are never going to finish a whole pound of pasta!!! But often times, I either, didn't make enough for dinner or made too much or when I was ready to use the left over box had to open another box to even out the portions.  I always had 3-4 different shapes of pasta half way through.  So I changed my strategy a little and now cook the entire pound but leave some plain in case I want to make another meal, side dish or add it to soups, etc.  This is how this crimini mushroom pasta dish started.  Very simple but really good, specially, if you love mushrooms as much as I do.  Also, most recipes call for dry white wine but since I don't drink it, I use Vermouth instead and keep it handy every time a recipe calls for wine.

Ingredients:

1 tbsp. olive oil
1 shallot, chopped
2 cloves of garlic, chopped
2 C crimini mushrooms, sliced
1/3 C dry vermouth (Martini)
2 tbsps. mascarpone cheese, at room temperature
1/4 C Parmesan cheese
1/2 pound of cooked pasta, any shape would work
Salt and Pepper to taste
1 tsp. butter to finish off the dish for flavor (optional)
1 tsp. cayenne pepper for kick (optional)


Procedure:

Place the olive oil in a large, heavy skillet over medium-high heat. Add the shallots and the garlic and cook for a minute or two.  Add the mushrooms and season with salt and pepper.  Sauté, stirring occasionally, until the mushrooms are soft and cooked down for about 10 minutes.  Add the vermouth and continue cooking until the alcohol has evaporated for about 3-5 minutes.  Add the pasta, mascarpone cheese and Parmesan cheese to the mushrooms.  I added green onions to finish it off but you can also use parsley or even basil.  Taste in case it needs salt and pepper and serve.

Enjoy!

JulieG

pregnancy, food and other things

I have to say, I have been pretty lucky so far with my first pregnancy.  I almost had no morning sickness and never lost my appetite :).  The only mayor thing was being really tired but for the most part, I felt and feel good (now at 17 weeks). 

Before getting pregnant I was pretty active, exercising 4 times a week, but once I got pregnant I had no desire to get up and do any kind of exercise and I have to say, I kind of regret it because now that I'm getting bigger, it makes a difference.  The good news is that I started exercising and I have to say, it does help me to feel more energized.  I can get a lot more done, etc.  So for all the new moms during their first trimester, try to at least stretch because your body will thank you later on.  I'm currently exercising at home with The Prenatal Project by Tracy Anderson and I like it.  My hips and butt woke up after my first work out! I also like the fact that you get 1 dvd per month (9 dvds total). Cool right?!

Another big thing was understanding and remembering the foods I had to avoid, like caffeine, deli meats, soft cheeses and raw meats or fish.  I love sushi so much so I make my own sushi rolls with shrimp tempura or cooked tilapia and add avocados, red peppers, cucumbers, etc.  My doctor said to cook all deli meats and hot dogs to 165 degrees to avoid any contamination. And caffeine should be consumed in moderation, approximately 200 mg a day.  Of course, you should always listen to your body and doctor.  The internet can be a good source of information but always check with your doctor.

Also, even though I take prenatal vitamins and omega 3, I make sure I incorporate "superfoods" into my diet.  I have to be honest, I love and crave everything salty and meaty, but I also have to feed this baby in my belly, so I try to have broccoli, berries, avocado, spinach, kale, asparagus, walnuts, black beans, garbanzo beans, eggs, etc., as much as I can.  A few days ago, I made this delicious pesto, made with baby spinach, kale and chard.  Super easy and yummy, here is the recipe!

3 cups baby spinach, kale and chard mix
1 garlic clove
1-2 tbsp.(s) pine nuts (less or more depending on your taste)
1/4 cup grated parmesan cheese
1/2 lemon, the juice and zest
1/3 cup olive oil or more if you like your pesto creamier
1 pound whole wheat penne pasta
1/4 cup low fat cream cheese
salt and pepper to taste


**For the Pesto
Into the bowl of a food processor, add all the ingredients except the olive oil and pulse until finely chopped.  With the food processor still running, slowly add the olive oil.  Check for a thick, yet smooth consistency, adding more oil if necessary. 

Cook the pasta, reserving 1 cup or so of the pasta water.  Place the pesto, cream cheese and hot pasta in a large serving bowl.  Toss well and thin out the sauce with a little of the pasta water, if needed.
Serve with chicken, salmon or shrimp.  Very delicious and nutritious.

Enjoy!

Julie

Welcome to my my kitchen!

Hello and welcome to my new blog! 

My name is Julie Gallagher. I'm Ecuadorian and I have a passion for cooking.  I live in New Jersey with my husband Kevin and we are expecting our first baby :).  

I'm the chef and owner of a catering company called In Your Kitchen, LLC. 

www.julieinyourkitchen.com

about me...

I started cooking at 8 years old.  I went to culinary school, worked at restaurants and hotel kitchens.  Everybody that knows me, knows that I love food and to cook...However, I'm new at blogging so bear with me! I decided to start this blog to share, recipes, ideas, photos, to talk about chocolate, books, cocktails, babies, life; to make friends and to connect with people. 

Thank you for stopping by!