Corn & Feta Pasta Salad with Basil Vinaigrette

Pasta salad is the answer to summer time cooking (or anytime of the year that you don't want to spend time in the kitchen in the evening)!  Make it in the morning (or the day before)  and stay out of the kitchen for the rest of the day!

This recipe uses a very small pasta, like stars, orzo or even Israeli couscous.  There are many other small pastas available, so choose one that's cute, fun or that the kids might like.  The pasta is so small it almost looks like rice, but it's not!

Bring it to a family BBQ, have it for dinner, bring it for lunch, have it as a snack.  Just try it.  You won't be disappointed!

*Corn & Feta Pasta Salad with Basil Vinaigrette*

Cook Pasta:

1.5 c. small pasta (orzo, couscous, little stars, mini bow ties, etc)

• Cook pasta to al dente, according to package directions. Drain and rinse with cold water until pasta is cooled.

Dressing

3/4 c. fresh basil leaves, finely chopped

1/3 c. olive oil

2 TB red wine vinegar

1 tsp coarse black pepper

1/2 tsp sea salt

• Combine all ingredients in a small mason jar and shake to combine.

Veggies, etc:

1/2 c.  sweet onion, finely chopped

2 jalapenos, seeded and finely chopped

1 can sweet corn, drained and rinsed OR about 1 cup of fresh corn, cooked

6 oz. feta cheese crumbled.

• Prepare all veggies and place in a large bowl.  Add cooled pasta and dressing.  Toss to combine. Refrigerate for at least 1 hour.  (This dish can also be served over salad greens.)

*Recipe adapted from Rachael Ray Magazine

Cilantro Lime Pasta Salad

"Summa time and the livin' is easy"..... unless you don't have central air conditioning.

This summer, we are living in a small apartment with western exposure. We have a small window A/C unit in our bedroom, but the kitchen remains stifling hot.  Cooking dinner (AKA the hottest part of the day) is no bueno when your kitchen is approximately 85-90 degrees.  I am not complaining however, because summer is my favorite time of the year and I embrace (or adapt to)ALL things summer, even hot kitchens.

My adaptation is Pasta Salad.

Pasta salad can be made in the AM when it's nice and cool, and it just gets better as the day passes.  My trick to cooking in the summer is Pasta Salads and Grilling (fish, burgers, chicken, etc).  So I will be sharing a couple of my fav Pasta Salad recipes.  I just finished off the last of this one for lunch.  IT's REALLY GREAT: It's a new twist, it uses up your garden veggies, it's pretty and it's just awesome!

*Cilantro Lime Pasta Salad*
Cook Pasta:
6-8 oz. of dry pasta, about 1/2 of a normal bog/box (I used a combination of rotini and penne)

• Cook pasta to al dente.  Drain and rinse with cold water until pasta is cool.

Dressing:
1/4 c. fresh lime juice
1/4-1/2 c. fresh cilantro
2 TB olive oil
1 TB honey
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne pepper

• While pasta cooks, combine above ingredients in a blender or food processor for 30 seconds.

Veggies, etc:
1 c. cherry tomatoes, halved
1 c. green onions, sliced (could also use a 1/2 c.  of sweet onion here for substitute)
1 mango, peach, nectarine, etc, cut in 1/2 inch pieces (I used a nectarine)
1 avocado, cut in 1/2 inch pieces
2 bell peppers, chopped (Use a variety of colors!)
1 jalapeno pepper, seeded and chopped.

• Prepare veggies and place in a large bowl.  Add pasta and dressing, toss to combine. Refrigerate for at least 1 hour. ENJOY!

*Recipe adapted from: www.heatovento350.com & www.BHG.com

I'm Back...with a new Name!! (edited)

So it's been almost a year since my last blog post and a lot has changed.  I wanted to change the name of my blog, since my days as "Trailer Trash" are now over.  I wanted it to reflect me, both as a person and as a nutrition professional.  At first I was going to name the blog, "Life in Moderation," because my favorite quote from Benjamin Franklin goes something like this, " Everything in moderation, including moderation."  BUT I realized this name was extremely B-O-R-I-N-G and U-N-O-R-I-G-I-N-A-L, so I thought of all my favorite things in life: Food, Fitness, Family, Friends, and Fun, not to mention Freakin' awesome wine and Friggin' good books....then.... "The F Spot" was born...AND THEN I DECIDED I LIKED VITAMIN F even better!  It's fun, a little sassy, lightly edgy and draws you in, right? :)


Let's talk a little more about the idea of moderation, because it's truly the way.  There are many famous quotes/sayings that completely agree with this school of thought.

By Definition: "Moderation is the elimination of extremes."
How perfect would the world be if we could achieve this?!?!

I've also heard some humorous versions:

• "Too much of anything is bad, but too much whiskey is just enough." - Mark Twain
• "Abstinence is a wonderful thing, but only in moderation." - unknown source ;)
• "Everything in moderation, including the truth." - unknown source... (Don't tell your kids this!)
• "Moderation is a fatal thing, nothing succeeds like excess." -Oscar Wilde
• "Yo, I can't do anything in moderation. I don't know how." - Eminem

There are also some versions that really make you think:

• "The virtue of justice consists in moderation, as regulated by wisdom" -Aristotle
• "If one oversteps the bounds of moderation, the greatest pleasures cease to please." -Epictetus
• "Moderation is the center wherein all philosophies, both human and divine, meet." -Benjamin Disraeli

When it comes to Food:

• I always say: "Eat a little bit of everything, not too much of anything"
• In Ancient Greece, the temple of Apollo at Delphi was inscribed Medan Agan, which means "nothing in excess."

Okay, with all of the crazy talk about moderation, I hope that my blog inspires you to live moderately: eat well, splurge enough, work hard, play harder, and love lots!

Strawberry Balsamic Dressing

Wow, it's been a whirlwind summer.

I haven't posted since June and for darn good reason!  Here's the latest:

1) Greg and I got married. FINALLY!

2) Greg passed his big test and is now a Journeyman Lineman! YAY!

3) I got a great job at Utah State University. YES!

4) We moved to Logan, Utah. WOW!

5) Greg is working for an awesome crew in Mountain Home, Idaho. $$$$!

6) We rented a house, like a real one, with a foundation.  NO MORE TRAILER TRASH!

All of this happened within a month.  Sometimes life is so crazy, and in my experience, it happens all at once.  When it rains, it pours.  And that's why I haven't been cooking or blogging much.  Oh, and the fact that I lived out of a suitcase the entire summer.  Kind of takes the fun out of cooking.

I seriously doubt that I will be posting much on the ol' blog in the near future,  plus it's no longer the same, because I'm no longer "high class trailer trash!"  What are your thoughts?

 Here's something to keep you happy, until I decide what to do with my blog ...

This is a recipe that I made when strawberries were in their peak.  There's not much better than a fresh, juicy strawberry.  And for those of you who read my blog regularly, you may know that I love to make my own dressing.  This is just a spin on balsamic vinaigrette dressing.

Strawberry Balsamic Dressing

1/4 c. strawberry jam

1/2 c. balsamic vinegar

1/2 c. canola oil

2 tablespoons olive oil

1 tsp. salt

1 tsp. pepper

1/2 tsp. Mrs. Dash

1 tsp dijon mustard

Combine all ingredients in a jar and shake well to combine.  You could also pulse through a blender to get rid of any strawberry chunks, if you are like that!

I loved this dressing on a spinach salad, with goat cheese, peppers and slivered almonds.

Black Bean Tacos

This is a funky, vegetarian taco recipe.  The texture of the bean mixture strongly resembles ground beef, so they are even good for non-vegetarians!

It practically looks like a normal beef taco...how fascinating.  If you are a taco lover like myself, feel free to check out my other taco recipe on the blog: Shrimp Tacos with Lime Cilantro Dressing. I'm still considered a Taco Week on my blog, where I feature a taco-a-day.  YUM!

This recipe is super easy. Check it out.

Measure out spices/seasonings/cornmeal.

Make sure you arrange it in the bowl so it looks pretty.  It makes all the difference..... ;)

Add canned black beans (well rinsed/drained).
Smoosh (yes, this is a word!) with potato smasher... or if you are really fancy and sophisticated, you can put all this in a food processor and pulse until you make a crumbly mixture.

Arrange the mixture in a thin layer on a greased baking sheet, like so:

Bake at 375* for 15-20 minutes, then stir to break up the bean mixture.  Return to oven for 5-10 minutes or until crumbly, brown and slightly crisp.  Remove from oven and continue to stir to break up the beans even more.

Place beans among your favorite taco accompaniments and enjoy.  Also, don't tell your meat eater friends that it's 100% vegetarian and see if they notice.  I love playing the trick your meat-head friend game :)  It's the best.

Black Bean Tacos

1 (14oz) can black beans, drained and rinsed
1/4 cornmeal
1.5 teaspoons chili powder
1 teaspoon cumin
1 tablespoon chili in adobe
1 clove garlic, minced

Preheat oven to 375*. Measure out all seasonings into a large bowl.  Add beans and mash with a potato smasher or fork until you make a crumbly mixture. (You could also pulse in a food processor, if you have one).
Coat a baking sheet with cooking spray and pour mixture on top, spreading into an even layer. Bake 15-20 minutes.  Break up the bean mixture with a spatula and return to oven for 5-10 minutes until brown and crisp.  Remove from oven and continue to break up bean mixture until it resembles ground meat.  Use as taco filling and top with salsa, cheese, sour cream or your other favorite taco toppings.

Balsamic Strawberry Jam

Strawberries are in season, so check out this jam recipe.  It's sweet, tangy and delish!

Rinse some lovely, ripe, sweet berries. Preferably local ones, they are always the sweetest! Take a picture because they are seriously gorgeous.

Dump in a large pot with vinegar (I know it's weird, but it's yummy) and sugar.

Stir and bring to a bubble.  Use a potato smasher to smoosh (Yes, this is a word) the berries or leave them chunky.  Your choice.  Reduce heat and simmer for 30-45 minutes or until jam thickens.  Stir frequently.

Pour into storage container and either freeze or put in the fridge.  This jam is not heavily sweetened, so it may not last as long in the fridge as your usually sugary jams.
Enjoy on pancakes, toast, PB&J's, or stir into plain yogurt or ice cream.  YUMMY.

Strawberry Balsamic Jam

2 pounds strawberries, washed & sliced
5 tablespoons sugar
3 tablespoons balsamic vinegar

Combine all ingredients in a large pot, bring to a bubble over medium heat.  Reduce heat to low and continue to simmer for 30-45 minutes, until jam begins to thicken.  Stir frequently.  Pour into containers and allow to cool.  Store in freezer or fridge.
This is a syrup/jam, by no means is it a jelly.  It would be so yummy on waffles, pancakes, crepes, ice cream, yogurt, and just eaten by the spoonful out of the jar.

Spicy Garbanzo Beans Snackers

I'm currently watching what I eat, AKA trying practice some extra self control on the food situation! Which, it seems like each time I intend to do this, the temptations come in full effect. Ugh.

 See, the thing is, is that I ordered my wedding dress direct from China and it is tini-tiny.  So I am trying to be extra "good" for the 2 months before the big day, so I am able to actually breathe on my wedding day.

All of that nonsense brings me to the recipe today.  These little numbers are oh-so freakin' good and pretty darn healthy for you, too!  Think fiber, b-vitamins, & minerals in the beans, plus a dose of heart heathy fats from the olive oil and a little metabolism boosting cayenne pepper.  A perfect substitute for chips, nuts, and other snack foods.  Wholesome and Mmm-mmm! 

This is super simple.

Drain and rinse a can of garbanzo beans (chick peas) really well.  Pour onto a flat surface and pat dry.

In a medium bowl, combine seasoning & oil well.  Dump the beans into the bowl and toss to coat thoroughly.

Spread beans out on a parchment line baking sheet. Bake for about 20 minutes, then give a good stir and bake an additional 15-20 minutes, or until golden and crispy.  Keep a watchful eye the last few minutes.  Allow to cool completely and snack away.
Feel free to double the recipe if you really start munching on these little numbers.

Spicy Garbanzo Beans Snackers

1 15-ounce can garbanzo beans, drained & rinsed
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon garlic powder

Preheat oven 400*.  Pat the garbanzo beans dry with paper towels.  In a medium bowl, combine spices & oil.  Add garbanzo beans and toss to coat in spice mixture. Pour into even layer on parchment line baking sheet. Bake for 20 minutes; Stir. Replace in oven for 15-20 minutes or until browned and crispy. Keep a watchful eye for the last few minutes, so ensure they don't burn. Cool completely. 

Recipe Adapted from: Our Best Bites