I’ve been concentrating on using up items in our pantry and cupboards a lot lately; with an upcoming move, my goal is to move with next-to-no-food. I loathe moving, particularly the whole packing and unpacking bits of it. We haven’t done it in nearly five years, and it hasn’t gotten more fun since the last time. I figure moving with nearly empty pantry/cupboards/refrigerator/freezer will make packing a lot easier, and think how much fun that first grocery shopping trip is going to be! Nicholas helped me pack up a few boxes in the kitchen tonight after dinner. He nabbed a radio of mine and totes it with him so he can listen to HIS CD while we pack. Ashlee Simpson and the theme song to Scooby Doo. Repeat. Ashlee Simpson and the theme song to Scooby Doo. Repeat. After the tenth repeat, I pleaded for something else, falling on deaf ears. He’s cute, that little munchkin, but we’ve got to broaden his musical horizons a smidge.
My contribution for tonight’s ARF/5-A-Day roundup used ingredients I already had on hand, making more empty space in the pantry … perfect. I made Macaroni Salad with Bacon, Peas and Creamy Dijon Dressing, a recipe from the July issue of Cooking Light magazine. It was very fast to make, relatively light and an easy weeknight meal. Not a wow, but served its purpose.
Alright, let’s go see what everyone else brought to the round-up this week.
A year ago today … The Brother-in-Law, Fatburger and all about Julie/Julia.
A Transition to Vegan kicks us off this week with a trip down memory lane … and her veganized Pumpkin Pie:
Cooking is Medicine in Mississippi beckons Fall with her Roasted Cauliflower with Fresh Herbs and Parmesan:
The Cookbook Junkie in Pennsylvania makes a dish that speaks to her Polish ancestry, Sauerkraut and Sausage:
Another perfect-for-Fall dish, Free Range Living in Canada cooks up Roasted Squash with all the fixins’. And when the fixins’ are caramelized onions, goat cheese and pesto, how can you go wrong?
Albion Cooks does us proud with her Sweet and Sour Tempeh with Vegetables:
Missouri is checking in with Farmgirl Fare’s Less Fuss, More Flavor Fresh Pizza Sauce:
Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing
From Cooking Light, July 2006
The tangy dressing contrasts well with the smoky bacon, sweet bell pepper, and red onion.
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill. To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.
Yield: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)