Linguine with Spicy Sausage and Scallion Sauce

From Andrea's Kitchen:

1/4 pound linguine (I used spinach flavored noodles)
4 scallions
1/2 c cilantro (it called for parsley, but cilantro packs so much more punch)
2 tbs pine nuts
1/4 c plus 1 tbs olive oil
1/2 c grated parm/reggiano cheese
salt and pepper to taste
3/4 lb hot italian sausage (I used spicy italian style chicken sausage from our local deli) about 4 links with casings removed

1. In a large pot of generously boiling water cook the pasta until al dente. Drain and reserve 1 c of the cooking liquid.
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2. Meanwhile, in a food processor, combine scallions, cilantro, pine nuts, and 1/4 c olive oil. Add the 1/2 c cheese, season with salt and pepper and process until the pesto is just blended.
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3. In a large skillet heat the remaining 1 tbs oil. Add the sausage and cook over high heat, breaking up the sausage with a wooden spoon until it is light brown and no trace of pink remains. Drain off the fat.
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4. Return the sausage to the skillet. Add the pesto, pasta and 3/4 c of the reserved liquid, simmer over moderate heat, tossing, until a creamy sauce forms. Add more liquid if the sauce is dry. Transfer to bowls and serve grating extra parm to taste over the dishes.

Double Chocolate Brownies

Posted by Kelly

I'm watching Discovery Health late one night and a new show comes on, Healthy Decadence with Devin Alexander, and she is baking Double Chocolate Brownies. They looked so good, I could hardly wait till morning to go out and get the ingredients (don't worry, I might be pregnant, but I wasn't crazy enough to start baking in the middle of the night).

Anyways, the good news is these are the 'not so bad' brownies made without oil...so go ahead and have seconds!

Ingredients

1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon instant espresso powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup mini chocolate chips (semi-sweet)
Butter-flavored cooking spray

**Don't use Splenda! I tried the second time and they were terrible**

Directions

Preheat the oven to 350 degrees. Spray an 8x8 inch non-stick cake pan with spray.

In a medium mixing bowl, using a sturdy whisk or spatula, mix the applesauce, vanilla, egg whites and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chips evenly over the top. Bake the brownies for 20-22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool 5 minutes. Cut into 12 equal brownies. Makes 12 (1 brownie) servings.

Nutrition

Each brownie has: 88 calories, 2 g protein, 19 g carbohydrates, 1 g fat, less than 1 g saturated fat, 0 mg cholesterol, 1 g fiber, 133 mg sodium

Traditional Double Chocolate Brownies have: 260 calories, 3 g protein, 37 g carbohydrates, 12 g fat, 3 g saturated fat, 15 mg cholesterol, 1 g fiber, 165 mg sodium

Spicy Cuban Mojo Chicken

From Andrea's Kitchen

For the Marinade:

1 teaspoon cumin seed
3 cloves garlic, chopped
1 fresh red chile pepper, chopped (I used a Serano since my in-laws aren't big on spice)
1/4 teaspoon salt
2 tablespoons olive oil
5 teaspoons orange juice
5 teaspoons lemon juice
2 (8 ounce) boneless, skinless chicken breast halves

For the Sauce:

2 tablespoons olive oil
1/2 cup orange juice
1 teaspoon lime zest
1 teaspoon honey
1 teaspoon sweet soy sauce
1/4 cup cold, unsalted butter, cut into pieces
1/2 cup diced mango
1/2 avocado
chopped fresh cilantro to taste
chopped fresh parsley to taste

DIRECTIONS
1. Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
4. While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside. (I would consider making more sauce next time I prepare this and I will prepare it again!)
5. To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Side dish:

I served this with Jasmin rice that was cooked in chicken broth. When the rice was done I stirred in some chopped cilantro, olive oil and rice vinegar. It was tasty seconds with some of the mango, avocado and sauce over the top!

Roast Beef

From Andrea's Kitchen:

1/2 cup all-purpose flour
ground black pepper to taste
3 1/2 pounds rump roast
1/4 cup butter
1/2 (1 ounce) envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup dry vermouth or dry white wine

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large mixing bowl, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.
3. In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4 quart casserole dish with lid.
4. In a small bowl, combine the soup mix, mushroom soup, and vermouth or white wine; pour over roast.
5. Cover and bake in preheated oven for 3 hours or until desired doneness. You could so this in a slow cooker too, just cook for 6 hours in the slow cooker instead.