Peppery Zucchini Pasta

Prep time: 10 minutes

Cook time: 20 minutes

Makes 4 servings

Ingredients
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, minced
3 pepperoncini (from a jar), minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
8 ounces whole-wheat penne pasta
1 large zucchini, shredded
2 ounces reduced-fat goat cheese, crumbled (1/3 cup)
1 cup cherry or grape tomatoes, halved
1/4 cup chopped fresh basil

Instructions
In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened (3 to 4 minutes). Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm.

Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.

Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes. Season with additional pepper to taste and serve warm.

Nutritional information
Per (1 1/2-cup) serving:
280 calories
5 g fat (1.5 g sat)
46 g carbohydrate
13 g protein
6 g fiber
400 mg sodium

Iced Vanilla Coffee Milk Prep time: 15 minutes | Serves: 4 (1-cup) Details: Whipped topping turns this coffee milk into a satisfying, rich-tasting dessert. The cinnamon stick stirrer adds a light spiced flavor. You can also sprinkle some ground cinnamon on top, if you like. Ingredients: 3 cups strongly brewed decaffeinated coffee, chilled 1 cup fat-free or 1% milk 2 teaspoons vanilla extract 2 teaspoons granular sugar substitute Ice cubes 1/2 cup fat-free or light whipped topping Pinch ground cinnamon for garnish (optional) 4 cinnamon sticks for garnish (optional)

Nutritional Information: 50 calories 0 g fat (0 g sat) 6 g carbohydrate 2 g protein 0 g fiber 45 mg sodium

Directions: In a pitcher, combine coffee, milk, vanilla, and sugar substitute; stir well. Fill 4 (10-ounce) glasses with ice. Pour coffee mixture over ice. Spoon 2 tablespoons of the whipped topping into each glass. Stir gently so that some topping mixes with coffee and some remains at the top of the glass. Garnish each with a pinch of ground cinnamon and a cinnamon stick, if using.

A Perfect Weekend Frittata

Vegetable Frittata With Parmesan

Description
This healthy frittata is chock-full of veggies, making for a very satisfying Phase 1 breakfast or brunch.

Makes 4 servings

Ingredients
2 tablespoons trans-fat-free margarine
1 onion, chopped
2 zucchini, thinly sliced
4 large mushrooms, chopped
1/2 large red-bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
4 large eggs, at room temperature
1 cup liquid egg substitute
1 1/2 tablespoons grated Parmesan cheese (optional)

Instructions
Place the broiler rack in the lowest position (6" to 7" from the heat source) and preheat the broiler.

Melt 1 tablespoon of the margarine in a large oven-safe nonstick skillet over medium heat. Add the onion, zucchini, mushrooms, bell pepper, 1/4 teaspoon of the salt, thyme, and 1/8 teaspoon of the pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are tender and no juices remain in the pan.

In a large bowl, combine the eggs, egg substitute, the remaining 1/4 teaspoon salt, the remaining 1/8 teaspoon pepper, and the cheese, if using.

Melt the remaining 1 tablespoon margarine in the skillet with the vegetables over very low heat. Pour in the egg mixture. Cook, uncovered and without stirring, for 15 minutes, or until only the top remains runny. Place the skillet under the broiler and cook for 2 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate.

Nutritional information
Per serving:
200 calories
12 g fat (3 1/2 g sat)
9 g carbohydrate
16 g protein
2 g fiber
510 mg sodium

Caribou Coffee - 100% Rainforest Alliance Certified

Congratulations to Caribou Coffee for being the first US Coffee House to serve 100% Rainforest Alliance Certified Coffee and Espresso.  Follow the link to learn more:  http://www.cariboucoffee.com/page/1/rainforest-alliance.jsp .

A Culinary Adventure - Msala Indian Restaurant

When exploring new foods we like for it to look good, taste delicious and smell inviting.  We also like for the restaurant to satisfy our senses as well and let’s not forget customer service.  You will not be disappointed by any of these senses or requirements when you visit Msala Indian Restaurant located at 1589 Skeet Club Road, High Point NC.  You can also visit their website at http://msalarestaurant.com/.

Msala offers a variety of Indian and Pakistan culinary creations.  You have your choice of a buffet offering during the week for lunch or you can order from the menu.  Lunch buffet hours are from 11:30 am until 2:30 pm.   Dinner al-a-cart is from 4:30 pm until 9:00 pm.

The restaurant is small and cozy yet large enough to accommodate a group event if you make arrangements ahead of time.  The owner and staff are extremely friendly and helpful which becomes evident from the detail of customer service which they extend to every guest that visits Msala.  The staff and chefs have over 22 years of experience in preparing their unique creations as well as catering events of all sizes.  The staff at Msala can handle an intimate dinner for two or a family gathering during the holidays or a special occasion such as a wedding.

When you first enter Msala you will want to take in the amazing aromas from the kitchen.  One thing among many that Indian cuisine capitalizes on is the use of varied spices (some of which include: ginger, cardamon, star anise, cinnamon, coriander, turmeric, tamarind, nutmeg, mace cumin and saffron, just to name a few) to create rich tastes and aromas. This will be evident when you enter Msala and your olfactory glads start to party.  When ordering from the menu take note that all dishes can be prepared as mild, medium or hot, it all depends on your level of comfort or on how adventurous you are feeling.

The buffet always includes a nice selection of items, some of which include: nan (Indian bread), butter chicken (one of my favorites - also known as mug makhani), tandoori chicken, sag paneer (which is a spinach dish - kind of like creamed spinach - which you will absolutely clean your plate wanting more) as well as a variety of other vegetable and meat dishes. The menu of course has a more comprehensive offering of both the Indian and Pakistan cuisine.  Your senses will be on extreme mode as you work your way through all the culinary offering at Msala.  There is also a nice selection of deserts to end your meal and by all means don't forget to order a cup of hot tea to help promote good digestion.

From the time you enter Msala until you leave you will feel as if you have step across the ocean into an exotic land to experience one of the many treasures Guilford County has to offer.  Keeping with tradition Msala uses the traditional tandoor to prepare many of it’s authentic indian dishes. The tandoor is a large clay jar with an opening at the bottom for adding and removing fuel. The tandoor is made out of “chikni mitti” which is clay optimally nurtured for authentic tandoori cooking. Once the tandoor is finished a paste of mustard oil, jaggery (unrefined brown sugar from palm sap), yogurt and ground spinach is rubbed in the inside to harden it up.

As with all of my articles I encourage you to get out there and try something new or maybe visit a culinary destination that you have not been to in sometime.  You never know what might have changed on the menu or what new twists the chef has discovered.  

If you have a culinary discovery that you would like for me to write about, please let me know either on my blog or by emailing me at FoodFabulousNC@gmail.com.  Until next time, Enjoy!

Last Call for Expo Vino Tickets!

Last Call for Expo Vino Tickets! Join the fun and attend Expo Vino on Friday,November 4, from 7:00 to 10:00 p.m. at the High Point Country Club. Call today to reserve your tickets! Tickets are $40 per person and may be purchased on-line by clicking on the button below or by calling the High Point Area Arts Council at 889-2787 ext. 24.    The Arts Council's annual wine tasting features 100 wines from around the world plus 200 silent and live auction items to bid on! Auction items include wine, furniture and accessories, jewelry and clothing, arts and entertainment packages, sports and recreational packages, health and beauty packages, plus many other treasures. Thanks to Simon Jewelers, this year's live auction features a Slane & Slane Smoky Quartz Ring with pave diamonds valued at $1,495! Proceeds from this fund-raising event benefit arts programs for the High Point Area Arts Council and its affiliated arts organizations.    Click here to purchase tickets online.

The Healthy Combination with Angela Howard & Chef Barry Moody

To register for this event click HERE