Thursday, July 21, 2011 at 07:11 AM
Welcome to Cooking with Catherine Katz, a frequent feature here at A Better Bag of Groceries!
Catherine is married to NuVal visionary, Dr. David Katz. Catherine and David just returned from a week-long river rafting trip in southern Utah with their extended family to celebrate David’s parents 50th wedding anniversary.
The Katz Family, including David's parents (center)
What a great way to celebrate 50 years of marriage!
David and Gabe
Catherine told me, “David’s parents are indeed such amazing people, so youthful in spirit and body so we had a fantastic time.”
Catherine and the girls
Back in Massachusetts, I had planned some family time on a much smaller scale. Our little family of four spends a lot of time at our Pool Club on the weekends. We choose it because it is only 15 minutes from our house, so we can get our errands done and still fit in lots of family fun without a lot of hassle. There is so much to do at the Pool Club: tennis, basketball, baseball, swimming (of course), diving – that we stay for hours. However, I wanted to avoid another “Snack Bar Dinner.” While our Pool Club does a good job of trying to provide some healthy alternatives to the typical hot dogs, hamburgers, and chicken nuggets, we’ve sort of exhausted them already. This time, I wanted to bring dinner. So, I told the kids that we could stay at the Pool Club all the way until closing time as long as they let Mom serve dinner out of the cooler. And then I asked Catherine for help!
As always, Catherine had the perfect solution. Shrimp Pasta Primavera with Basil Pesto. This recipe rocks!! Mark this as a favorite now. Print it out. Bookmark this page. It was fabulous! We ate if for dinner Saturday night. We ate it for lunch on Sunday. I had it for lunch on Monday. So GOOD!
You can also find it on page 209 of Dr. Katz’s book, The Flavor-Full Diet.
It serves 4 (but we found that it made a lot!)
Ingredients
40 frozen medium easy-peel shrimp (NuVal score of 75)
2 cups packed fresh basil leaves (NuVal score of 100)
2 Tablespoons grated Parmesan or pecorino cheese (Nuval score of 23 for Belgioioso)
3 Tablespoons pine nuts (NuVal score of 46)
2 cloves garlic (NuVal score of 91)
1/4 teaspoon salt (NuVal score of 1)
1/3 cup + 1 Tablespoon extra-virgin olive oil (NuVal score of 11)
10 ounces Hodgson Mill Organic Whole Wheat Spirals with Milled Flaxseed (NuVal score of 91)
1 bag (16 ounces) frozen chopped vegetables of your choice (Food Club Frozen Mixed Vegetables, NuVal score of 100)
- Quickly thaw the shrimp by rinsing in cold water. Peel, pat dry and set aside.
Note: I mistakenly purchased an “already cooked” shrimp for this recipe, and it still came out great.
- In a food processor, mince the basil, cheese, pine nuts, garlic and salt.
Note: I mistakenly thought I had pine nuts in my pantry. But I didn’t! So, I substituted with walnuts (NuVal score of 82). They worked! Also, I discovered that the basil that I purchased for this recipe did not quite yield the 2 cups that I needed. So I supplemented with some frozen basil that I had in my freezer.
This is one of my favorite products!
Basil ice cubes!
My daughter was a huge help with the making of the pesto.
- Scrape down the sides of the bowl and drizzle in 1/3 cup of the oil with the motor running. Set aside.
Basically, I poured the oil while my daughter pulsed the food processor. She thought this was soooo cool.
- Cook the pasta according to package directions. Drain in a colander, rinse with cold water.
- Transfer the pasta to a big bowl
- Meanwhile, lightly coast a cast-iron grill pan with olive oil spray and place over high heat.
- When the pan is very hot, add the shrimp and grill for 2 – 3 minutes on each side (do not overcook).
Note: Because I was using an already-cooked shrimp, I just grilled for about one minute – just for flavor.
- Add the shrimp to the bowl.
- Add the remaining 1 Tablespoon of oil to the pan and saute the frozen vegetables for a few minutes.
- Add the vegetables and pesto to the pasta and shrimp.
- Stir to blend.
I chilled this fabulous dinner in my favorite salad carrying container until it was time to head to the Pool Club.
And we had a lovely poolside dinner that night: Shrimp Pasta Primavera with Basil Pesto, Green Salad with homemade Balsamic Vinaigrette, and red grapes for dessert.
I didn’t think it was possible, because Catherine’s recipes have all been amazing, but I think I now have a new favorite Cooking With Catherine recipe! Thanks, Catherine!
Posted by: Melissa
Posted in: Cooking with Catherine Katz, Pasta
Tags: Catherine Katz, Dr. David Katz, Pasta, shrimp, Summer
Thursday, July 8, 2010 at 07:15 AM
What is the most common dinner made in America? We’ve bantered this question around the offices at NuVal while working on presentations and tools for our Supermarket Retailer Partners. While there are certainly regional differences, overall we’ve come to the consensus that Spaghetti Dinner is the most common, most typical or most popular meal served on dinner tables across the country. Here in New England, the easiest, quickest form of Spaghetti Dinner is called American Chop Suey.
There are many different ways to prepare American Chop Suey, but this recipe from Family Fun Magazine is very close to the way in which I make it. I find that the oil is not necessary.
For me, as a somewhat creative and very health-conscious cook, making American Chop Suey is like raising the white surrender flag. It’s my last resort – when times really get tough. I can make it very quickly, the kids love it and we get two nights out of it. But healthy? I can think of many other dinners that are healthier – that have more vegetables, that have less fat.
However, by using NuVal scores as a guide, it is possible to make a much more nutritious American Chop Suey.
Consider the Traditional American Chop Suey:
- 1 onion (NuVal score of 93)
- 1 pound ground beef, 70% lean (NuVal score of 24)
- 1 box elbow macaroni (NuVal score of 57for Mueller’s or Ronzoni)
- 1 jar of spaghetti sauce (NuVal score of 27 for Newman’s Own All Natural Marinara Pasta Sauce)
Now see how you can trade up for better nutrition.
Trade Up American Chop Suey:
- 1 onion (NuVal score of 93) Hey, an onion is an onion. You can’t get any better than a 93!
- 1 pound ground beef, 95% lean (NuVal score of 32)
- 1 box of elbow macaroni (NuVal score of 91for Barilla Plus, Ronzoni Smart Taste, or Giant Eagle Whole Wheat)
- 1 jar of spaghetti sauce (NuVal score of 91for Francesco Rinaldi No Salt Added Traditional Pasta Sauce)
I feel better knowing that my Throw in the Towel recipe is nutritious.
So, what’s my method for making American Chop Suey? So easy:
- Get out a skillet and a large pot.
- Fill the large pot with water and bring it to a boil.
- While waiting for the water to boil, heat the skillet and add chopped onion and ground beef. Break up the ground beef as it browns.
- Cook pasta according to package directions omitting oil and salt. Drain
- While the pasta is cooking, go back to your skillet. Drain the fat from the ground beef. Add the jar of sauce and simmer.
- Combine the drained pasta with the sauce mixture (I do this in a big metal bowl). Add grated cheese if desired.
Yum!
Question of the Day
Does anyone know where the name American Chop Suey originated?
Facebook
If you haven’t already, you can become a fan of NuVal on Facebook. Lots of great info and super giveaways. Check it out at http://www.facebook.com/NuVal
Posted by: Melissa
Posted in: Dinner Recipes, Pasta
Tags: American Chop Suey, Pasta
Wednesday, May 19, 2010 at 07:05 AM
Do you have a recipe that people ask you to make again and again? I do. With the upcoming cookout season coming, I know I will get requests for Avocado Salsa, Pepperoni Pizza Dip, Holy Guacamole and White Bean and Basil Dip.
My good friend, Heather, will get requests for her Chinese Vermicelli. Fortunately for me, Heather has shared this recipe, so I can make it in my own home. And, boy, do I at this time of year. It is cool and delicious. And now that I know that I can make it with a super-high scoring pasta, it goes down even easier!
You remember Heather, don’t you? She is one of my Fit Friends at Forty!
Heather and Her Daughter
Heather is one of the best cooks I know! She has taught me a lot over the years – like how to make the most decadant chocolate cake ever – but that is a post for another day.
Back to the Chinese Vermicelli
Ingredients:
1/4 cup sesame oil (House of Tsang Pure Sesame Oil scores an 8 on the NuVal scale)
1/4 cup black soy sauce (I used Kikkoman regular soy sauce which scores a 9. I should have used Kikkoman less sodium soy sauce, because it gets a 23)
2 T sugar (NuVal score: 1)
2 T balsamic vinegar (not scored)
1 lb vermicelli (I used Dreamfields spaghetti, which scores an 87)
1/2 cup sesame seeds, toasted (Simply Organic sesame seeds score an 82)
1 cup green onions (NuVal score: 100)
2 T chili oil (we have not yet scored the brand that I used, but Sun Luck makes one that scores a 24)
Mix sesame oil, soy sauce, sugar, chili oil and vinegar. Cook vermicelli in boiling water until barely tender. Drain. Rinse with cold water and drain again. Toss the pasta with the dressing. Add sesame seeds. Top with onions before serving.
This recipe is so quick and easy. Seriously, the only hard part of toasting the sesame seeds without burning them. The blend of flavors that come from combining sesame oil, chili oil, balsamic vinegar and sugar is so unique. And it is even better the next day. The colder this pasta is, the better it tastes. So a night in the fridge really brings out the flavor. Make this for your next cookout and you will be asked to bring it again – promise!
Question of the Day
What is your most requested recipe?
Popcorn Giveaway Winner
Congratulations to Commenter #27, Amanda! You’ve won some Old-Fashioned Popcorn and a NuVal t-shirt. Please email me at abetterbagofgroceries@gmail.com with your mailing address and t-shirt size. Thanks to all who entered!
Posted by: Melissa
Posted in: Pasta
Tags: Chinese Vermicelli, Pasta
Thursday, April 8, 2010 at 07:17 AM
So, here we are having record warm temperatures in Boston this week and I decide to blog about a baked pasta casserole! Counter-intuitive, I know. I should be here telling you about the best-scoring recipes for the grill. But, let’s face it. Spring weeknight dinners are all about speed and while the idea of having a little soiree with your grill, cold beverage in hand is a pleasant thought, it’s probably not happenin’ ’til the weekend.
Yes, Spring is about the busiest season of all. Especially if you have a child who is in Little League. Luckily for me, my kids are not, but I do have some Mommy friends who are out at the fields at least three nights a week. With sunset not until well after 7 pm, it sure puts a dent in your schedule. And it is on those crazy-busy nights that Moms have no choice but to (cue evil-sounding music here) resort to the McDonald’s or Wendy’s drive-through. I admit, I’ve been there myself. Sometime between swimming lessons, sports class and Cub Scouts. I (unfortunately) have McDonald’s Kidzbop CDs to prove it.
So, this Spring, I challenge Moms to make some healthy, high-yield recipes on the not-so-busy nights and use their microwaves to reheat leftovers when the going gets tough.
This Baked Ziti with Turkey Sausage is one of my favorite Weight Watchers recipes. My kids love it, we usually get two dinners plus lunch leftovers out of it, and it has some great ingredients with high NuVal scores.
3/4 lb mild turkey sausage, casings removed (NuVal score of 20 for Shady Brook Farms 65% less fat sweet Italian turkey sausage)
1 medium onion, chopped (NuVal score: 93)
1 medium red pepper, cored, seeded and chopped (NuVal score: 96)
One 28-oz can diced tomatoes (*see my note below on diced tomatoes)
One 10-oz package frozen peas, thawed (NuVal score: 96)
2 Tbsp tomato paste (NuVal score of 75for Cento tomato paste)
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp fennel seeds
1/2 tsp freshly ground black pepper
1/2 tsp Kosher salt
12 oz dried whole wheat ziti, cooked according to the package’s instructions and drained (*see my note on Ziti below)
6 oz mozzarella cheese, grated (NuVal score of 21 for Price Chopper’s Part-Skim Low Moisture mozzarella)
On the Diced Tomatoes:
Boy, do the NuVal scores vary when it comes to canned tomatoes. It’s all about the additives. One of the best brands you can choose when your recipe calls for diced tomatoes is Del Monte Diced Tomatoes with No Salt Added.
They score a 77 on the NuVal scale. Compare that to Del Monte’s Diced Tomatoes with Basil, Garlic and Oregano which only score a 28. That’s what I mean about those additives.
On the Ziti:
This recipe does call for Ziti and I do like the smooth texture of that particular pasta cut for this recipe. But I also like to buy a very high-scoring pasta and for some reason, the whole wheat and multi-grain pastas do not seem to come in the form of Ziti. The best-scoring Ziti I could find in my supermarket scored only a 61. So, I opted for Barilla Plus Multigrain Penne which gets a Rock Star score of 91. To measure 12 ounces, I used my ancient Weight Watchers scale.
- Position the rack in the center of the oven and preheat the oven to 350 degrees.
- Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
- Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
- Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
- Stir in the pasta and half the grated cheese. (I usually do this part in an extra-large metal mixing bowl to keep things from getting too messy). Spread evenly into a 9 X 13 inch baking pan. Top evenly with the remaining cheese.
- Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before serving. Serves 8.
The photo came out a little blurry, I know, but you get the picture. 
Serve this right out of your casserole dish and then (once it has cooled), store the casserole in the refrigerator for Leftover/Microwave nights. You can zap a plate faster than you can get through the long line at the Drive Through.
As for warm pasta meals, they will still fit the bill here in New England. The forecast for the rest of the week looks much chillier. I hope my Little League Mom friends remember to wear their Long Johns. Those benches get cold!
Enjoy!
Question of the Day
What is your favorite reheated dinner?
Posted by: Melissa
Posted in: Dinner Recipes, Pasta
Tags: Baked Ziti, Pasta
Tuesday, March 9, 2010 at 07:12 AM
Hello Blog Friends! It’s Trade-Up Tuesday, the day where I blog about a Trade-Up I’ve made since learning about NuVal and give some of it away. Do you remember me telling you how dreamy Dreamfields pasta is? I love it so much I just had to make it a GiveAway! And it is worth you taking the time to comment because Dreamfields retails for $2.79 a box at my local grocery store. So it ain’t cheap. I’m giving away 4 different boxes: spaghetti, angel hair, linguine, and rotini. All of these Dreamfields varieties get Rock Star scores of 87on the NuVal scale. Why, oh why, eat plain pasta? I’m also giving away a fabulous NuVal T-shirt! Which I would advise you NOT to wear while eating your Dreamfields smothered in tomato sauce.
Speaking of tomato sauce, I highly recommend my friend Heather’s amazing marinara sauce. I made some last week and it was incredible.
It is the perfect accompaniment to your Dreamfields pasta.
So, why do I love Dreamfields so much that I’m willing to pay a higher price for it? Well, long-time readers of ABBG know that I’ve traded up to whole wheat pastas (most notably, Barilla Plus, score of 91) since learning about NuVal scores. What I love about Dreamfields is that there is nothing wheaty about it at all. It tastes just like regular pasta. Actually better. It’s so smooth and creamy. That is the only way I can describe it.
To Enter:
In keeping with the Dreamy theme of today’s giveaway, leave me a comment below telling me either:
- A “carb” score that you find interesting in the Scores section of the NuVal website. (Bread, crackers, cereal)
OR
- What you most like to daydream about
Leave your comment by 11:59 pm Eastern time tonight. I’ll randomly select one lucky winner. Good Luck!
Posted by: Melissa
Posted in: Dreamfield's, Pasta, Trade-Up Tuesday
Tags: Dreamfield's, Pasta
