Angel Hair Pasta

 
This delicious recipe was shared by Pam Fischer. She got it from Michelle Dudash - Healthy Dish  printed in the AZ republic.

Angel Hair Pasta with Wild Salmon, Corn and Basil 

Ingredients:

4 oz whole grain angel hair pasta- about a quarter width in your hand (this is a LOT for 2- I would half it)
1 Tbsp extra virgin olive oil
1/2 cup diced onion
1 clove garlic
1 cup cooked corn kernels (about one cob) seasoned (or use frozen sweet corn)
2 cooked artichoke hearts (bottled or fresh) chopped bite size
10 basil leaves, cut in thin strips (I will triple this next time)
2 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp Italian seasoning
6 oz seasoned and cooked wild salmon, flaked into bite size pieces- I broil mine with a tsp of pesto spread across it for 12 min
1 cup reserved pasta water

Directions:
Cook corn in pot for 5 min and set aside.  In that water cook pasta and reserve a cup of pasta water before draining pasta.
Empty pot and add oil to same pot and heat over med high heat.  Then add onion and garlic. Cook gently until translucent- 4 min.
Add corn to reheat.  Add cooked pasta, artichokes, basil, lemon juice, salt, Italian seasoning and pepper to taste. Combine and gently stir in salmon.  Moisten with a splash of the pasta cooking liquid if needed.  Drizzle with additional olive oil as desired.
                                                                         Makes 2 servings (Pam's comment, "HAH - we ate off this for DAYS!!")

Quinoa filled Portobella Mushrooms

Stuffed Mushrooms are so versatile. Page 27 in Tastes & Treasures cookbook has a great version with Parmsean Cheese. This quinoa stuffed recipe sounded delicious too so we had to try it.

Quinoa-Stuffed Portobello Mushrooms
Ingredients

4 large portobello mushrooms with stems (4-5-in. diameter), divide
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1/2 cup  uncooked quinoa

1 cup vegetable broth

3 tbsp balsamic vinegar, divided

1 small zucchini

3/4 cup canned quartered artichoke hearts, drained

4 green onions with tops

2 plum tomatoes

2 oz Asiago cheese

2 tbsp chopped fresh basil leaves

1 garlic clove, pressed

1/4 tsp coarsely ground black pepper

4 cups mixed greens salad blend

Directions
Preheat oven to 375°F. Line large sheet pan with foil. Remove stems from mushrooms; set caps aside. Chop mushroom stems to measure 1/2 cup. Place quinoa in strainer and rinse under cold water 30 seconds. Bring broth to a boil in 2-qt. Saucepan over medium-high heat; add quinoa and mushroom stems. Reduce heat to medium; simmer, covered, 15 minutes or until liquid is absorbed. Place quinoa mixture in bowl.
Meanwhile, remove and discard brown gills from the undersides of mushroom caps (see Tip below). Place mushrooms, rounded side down, onto pan. Generously brush 5 tsp of the vinegar in over both sides of mushrooms.
For filling, chop zucchini. Thinly slice artichokes and green onions. Seed and dice tomatoes. Grate cheese. Add zucchini, artichokes, onions, tomatoes, cheese, basil, pressed garlic, black pepper and 1 tsp  of the vinegar to quinoa mixture; toss thoroughly to combine.
Spoon filling evenly into mushrooms. Bake 20-25 minutes or until mushrooms are tender. Place mixed greens and remaining 1 tbsp vinegar in Mixing Bowl; toss to coat. Serve mushrooms with mixed greens.
Yield:
 4 servings of 1 filled mushroom, 1 cup greens
Nutrients per serving:
Calories 210, Calories from Fat 60, Total Fat 6 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 15 mg, Sodium 400 mg, Total Carbohydrate 29 g, Fiber 6 g, Sugars 7 g, Protein 10
Tips:
To clean mushrooms, wipe them with a damp paper towel. To prevent mushrooms from becoming soggy, do not clean them until ready to use.
When removing brown gills from underside of mushrooms, leave a small amount of the gills around the outer edge. This will help keep the mushroom caps intact when baking.
Thanks to Pampered Chef for the recipe.