Recipe of the Week

Fettuccine with Lima Beans, Peas, and Leeks

• 12 oz fettuccine (3/4 box) - I used whole wheat
• 1-10 oz package frozen lima beans
• 1 cup frozen peas
• 2 Tbsp olive oil
• 2 leeks (white and light green parts), cut into half-moons
• 3/4 cup heavy cream
• 2 Tbsp chopped fresh taragon
• 1/4 cup grated Parmesan - I used a little basil & garlic Asiago as well
• A splash of dry white wine
• Some toasted walnuts
• Next time I'm going to add a clove of minced garlic

Cook the pasta accordigng to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.

Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the wine, and let boil for a little while. Add the cream and cook until slightly thickened, 3 to 4 minutes. Toast walnuts and add to pan. Melt half of the cheese into the sauce.

Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with cheese before serving.

This is my effort to add more fiber into our diets.

On another kitchen note, I have some shiny new Italian glass storage containers on our counters now. They make me happy :)

Love Always,

Kaitlin

Recipe of the Week

Homemade Granola Bars
(Energy Bars from the Healthiest Meals on Earth cookbook)

• 1/4 cup almonds
• 1 1/2 cups rolled oats (not instant)
• 1 cup puffed brown rice cereal (there's a brand with koala's on the box in the children's organics that works pretty well)
• 1 1/2 cups diced dried apricots (I use whatever dry fruit I feel like)
• 1 1/2 cups raisins
• 1/2 cup nonfat vanilla protein powder
• 1/2 cup toasted wheat germ
• 1 cup brown rice syrup
• 1/2 cup blue agave nectar
• 1/2 cup peanut butter (I use chunky natural peanut butter)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon

Preheat oven to 350F. Chop up the almonds. Spread the oats, cereal, and almonds on a 13x9 nonstick pan lined with parchment paper. Bake, stirring occasionally, until the oats are toasted, about 15 minutes.

Meanwhile, chop the apricots; transfer to a large bowl. Add the raisins, protein powder, and wheat germ; toss with rubber spatula to mix.

Combine the rice syrup and agave nctar in a heavy saucepan over medium-high heat and bring to a boil. Reduce the heat to low and stir in peanut butter, vanilla, and cinnamon. Quickly pour the syrup over the oatmeal mixture and stir well.

With a spatula, immediately spread the warm mixture into a jelly-roll pan. Place another piece of parchment on top of the mixture and press into a thin, even layer. Chill until firm, at least 4 hours. Cut into whatever size bars you wanted and store in an airtight container and refrigerate.

These granola bars are actually really easy to make, and you know exactly what's in them!