New (to Me) Blogger on the Block Thursday

First off, the Rediscovering My Library segment. Tonight I dove into my magazine clippings to find a recipe for dinner. I wanted to find something to use up some smoked salmon I had, and the recipe I found was perfect, because I had all the other ingredients on hand and was able to save a trip to the grocery store. And to top it off, dinner was on the table in 20 minutes – take that Rachael Ray! I made a Cooking Light recipe from last year, Pasta with Smoked Salmon, and the only changes I made were to skip the peas (none on hand), used full fat versions of ingredients, instead of the lower fat or light versions the recipe originally called for and used fresh dill instead of dried (recipe below includes my modifications). It was quick, tasty, creamy without being overly heavy and perfect for a weeknight meal. Hope you try it!

OK, on with this week’s nod for New (to Me) Blogger on the Block Thursdays – Spoon and Stem, a blogger from NYC gets the vote this week. My health-conscious readers will especially appreciate her take on a healthier version of macaroni and cheese, going up against the NY Times much-adored version. Her afternoon snacks sound delicious, Almond Cranberry Granola and Sweet and Spicy Almond Mix; I’m going to give the Granola a try this weekend. She’ll be a shoe-in for participation in my ARF/5-A-Day Tuesday weekly round-up. Check out her site when you get a chance.

OK folks, all for tonight. Tune in tomorrow for the kick-off of Weekend Dog Blogging and see what’s on tap for this weekend. Until then…

Pasta with Smoked Salmon
(modified by Sweetnicks)
1/2 pound uncooked pappardelle (wide ribbon pasta) or fettuccine
1 teaspoon butter
2 cups chopped sweet onion
1 cup chicken broth
1/2 cup (4 ounces) cream cheese, cubed
1/2 cup chopped plum tomato
1 (4-ounce) smoked salmon, cut into small pieces
1/2 teaspoon fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cook pasta according to package directions, omitting salt and fat. Drain. Keep warm. Melt butter in a large nonstick skillet over medium-high heat. Add onion; sauté 4 minutes or until tender. Add broth and cheese; cook 4 minutes or until cheese melts, stirring frequently. Add tomato and salmon; cook 3 minutes or until thoroughly heated. Stir in dill, salt, and pepper. Combine pasta and salmon mixture in a large bowl; toss gently.

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