See you sometime in 2011!

Per my note on the facebook page - I'm taking a few weeks off the blog. 

However I thought I would do one quick post because if you want to start eating healthier now that the bulk of the holidays are over (like I do), I wanted to share an awesome recipe I made recently. 

I have to get back into eating a lot healthier as at times this holiday season I pretended like calories didn't count, so I could enjoy my holiday favorites - sometimes I did go a bit overboard (like with the sugar cookies I made with my daughter) - see picture (yikes!...seriously I can tell I've gained a few lbs back).

Regarding the recipe posted below - I saw it in a recent Cooking Light and earmarked it to eventually try as I wanted to make myself "step out of the box" since it included parsnips and kale. I am not going to lie, this recipe took a long time / was kind of a pain to cook - but it was worth it. Very flavorful and hearty for a vegetarian dish. It would be a good one to make on a weekend where you would have more time for cooking. Ps - I don't think you could miss adding the wine on this one - it made the flavor!

Enjoy and I'll be back sometime in 2011!

Pasta with Black Kale, Caramelized Onions, and Parsnips

note: this is slightly modified from the original CL version.

6 servings (serving size: 1 2/3 cups)

2 tablespoons extra-virgin olive oil, divided

3 cups (1/3-inch) diagonally cut parsnip (about 1 pound)
2 1/2 cups sliced onion (about 1 large)
1 tablespoon chopped fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
8 cups trimmed chopped black kale (about 3 bunches) - note: I used regular kale
1/2 cup organic vegetable broth
8 ounces uncooked penne pasta - I used whole wheat
2/3 cup shaved Parmigiano-Reggiano cheese, divided

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add parsnip to pan; cook 12 minutes or until tender and browned, stirring occasionally. Place in a large bowl; keep warm.

2. Heat remaining 1 tablespoon oil in pan over medium-low heat. Add onion to pan; cook 20 minutes or until tender and golden brown, stirring occasionally. Stir in thyme and garlic; cook 2 minutes, stirring occasionally. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in kale and broth; cook, covered, 5 minutes or until kale is tender. Uncover; cook 4 minutes or until kale is very tender, stirring occasionally.

3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a sieve over a bowl, reserving 3/4 cup cooking liquid. Add drained pasta to kale mixture. Stir in parsnips, 1/2 cup reserved cooking liquid, 1/4 cup cheese, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook for 1 minute or until thoroughly heated. Add remaining 1/4 cup cooking liquid if needed to moisten. Top with remaining 1/4 cup cheese.

Approx 350 Calories, 9g fat per serving