‘Gwyneth Paltrow’ Articles at Sweetnicks

Recipe: Roasted Broccoli and Portobellos with Soy Dressing

January 23, 2014 · Narrative

Tonight was the first time I’ve cooked since I got sick. Surviving on take-out, meals cooked by the babysitter, and lots and lots of soup, it felt good to get back into the kitchen. Although I’m still taking it slow, for fear of going backwards. It would have felt even better if BOTH my kids ate dinner tonight. Madeline demolished her plate. Haven’t seen her eat like that in forever. Nick just pushed everything around and ate broccoli.

Whatever.

Because I’ve been subsisting largely on clear soups and saltines, to say I’ve been craving something green lately would be an understatement. And, well, it doesn’t get easier or better than roasted broccoli. And it’s a crowd favorite, so there’s that. Neither of the kids will eat mushrooms (yet), so when I made this dish, I put aside some roasted broccoli for them, before adding the mushrooms for me.

As long as you can roast vegetables, this recipe is dirt simple to make. And if you can’t, well, it’s time to learn because roasting anything makes it better.

Swear.

A couple ingredients mixed together for the dressing, add to roasted broccoli (oven at 425, single layer of bite size pieces, drizzle of extra virgin olive oil, twenty minutes) and grilled portobello mushrooms, and you have yourself a completely guilt-free, full-on flavor side dish that will be hard to pass up.

Well, unless you hate portobellos… And then there may be no hope.

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Recipe: Turkey Meatballs {Gwyneth Paltrow}

May 16, 2013 · Narrative

Actress and mom of two Gwyneth Paltrow sometimes get a bad rap. She has received a lot of flak for her Goop e-mail newsletter (Exhibit A), which occasionally has an exclusive elite air to it, as opposed to being able to appeal to the everywoman.

But that being said, I’m a big fan of her recipes, and am eager to get my hands on her newest cookbook, It’s All Good. It is filled with easy to make, healthy dishes that are firmly rooted in the clean eating movement.

And that’s a movement that speaks to me. Has since 2011.

And when you look at recent pictures of her (thinking about her recent People’s Most Beautiful Woman cover story, for example), it certainly seems to be agreeing with her.

Well, that and partering up with fitness extraordinaire Tracy Anderson too.

I spied a few of Gwyneth’s recipes from her latest cookbook in a recent issue of Shape magazine, and since I had everything on hand to make her Turkey Meatballs, it was kismet.

And dinner.

The day I made them, there were five kids running around the house.

Two dogs.

Two cats.

Happy chaos.

Which means this is the perfect recipe to make when you’re being pulled in 63 directions like that.

Because it can be summed up in just a few sentences. Mix a handful of stuff in a food processor. Combine that with your meat. Form the meatballs. Cook.

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Recipe: Gwyneth Paltrow’s Roasted Tomato and Anchovy Oreganata Pasta

June 21, 2011 · Narrative

She’s an award-winning actress.

She’s a singer.

She’s a movie star.

She’s married to Chris Martin from Coldplay.

She has two beautiful kids.

She has her own popular newsletter, GOOP.

She’s gorgeous.

She counts Mario Batali amongst her BFF circle.

And now she’s a cook too?!

With her own cookbook?

You want to hate her. But you just can’t.

Gwyneth Paltrow is gracing the cover of the June issue of Bon Appetit magazine, featuring a few recipes from her new cookbook. Her Roasted Tomato and Anchovy Oreganata Pasta hit the dinner table tonight. You have to plan ahead for this one, folks. The tomatoes are cooked two different ways. One of which takes 3-8 hours. Then there is the oreganata that you have to make. Then cooking the pasta. Then adding it all together. It is a little time consuming. Although the end result is really simple fare, I didn’t want to like it. But I did. And then some. The roasted tomatoes are so to-die-for good that I want to tell you to roast twice the amount the recipe calls for. Because if you’re like me, and I’m hoping you are, you might sneak far too many during the rest of the recipe’s prep time. And you’ll want more for the recipe. And later. Or in between. So yeah, roast more than you need. And plan ahead to make this recipe. You’ll thank me, and Gwyneth later.

PS – For more of her recipe, check out this link from Bon Appetit’s article.

June 21, 2011 – Bonus Photo

I wish I could do something to make her happy. She always looks so darn miserable, no? And I wish she’d stop stealing my (new!) sunglasses!

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