Eating Healthy, Hardy And Heartily

Doing It Helped "Chef On A Shoestring" Christina Pirello Beat Leukemia

(CBS) 

PASTA WITH WHITE BEANS, TOMATO AND BASIL

1 pound whole wheat penne pasta, cooked al dente, drained well; do not rinse
2 cans organic cannellini beans, drained and rinsed well

For the sauce:
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1/2 red onion, diced
sea salt
generous pinch crushed red pepper flakes
6-7 vine-ripened tomatoes, diced, do not peel or seed
3-4 sprigs fresh basil, leaves removed from stems, shredded
4-5 oil-cured black olives, pitted, coarsely chopped

Open beans, rinse and drain well.

Place about 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and the red pepper flakes and sauté for 2-3 minutes. Stir in tomatoes and bring to a boil.

Cover and reduce heat to low and cook for 15 minutes. Season lightly with salt; stir in cooked beans, basil and olives and simmer for another 5 minutes. Add pasta.

Transfer to a serving platter and serve immediately.

Makes 4 servings.

You may use a large can (28-32-ounce can) of diced tomatoes in place of the fresh to save time.


ORANGE-SCENTED CHOCOLATE CUPCAKES

1-3/4 cups plus 2 Tablespoons whole wheat pastry flour
1/2 cup plus 2 Tablespoons semolina flour
2 teaspoons baking powder
Generous pinch sea salt
1/2 cup olive oil
1 cup honey
3/4 cup almond milk
1/2 teaspoon red wine vinegar
2 ounces coarsely chopped non-dairy, grain sweetened chocolate chips
2 teaspoons grated orange zest

Chocolate Frosting:
1 cup non-dairy, grain-sweetened chocolate chips
Scant 1/4 cup almond milk
2 teaspoons brown rice syrup or honey
Grated orange zest, for decoration

Preheat oven to 350-degrees and line a 12-cup muffin tin with papers.

Whisk together flours, baking powder and sea salt. Whisk together oil, sweetener, almond milk and vinegar until smooth. Mix wet ingredients into dry to create a smooth batter. Fold in chopped chocolate and orange zest, spoon evenly into cupcake cups and bake for 20-25 minutes, until the tops of the cupcakes spring back to the touch.

Remove from oven and allow to cool enough to handle the cupcakes. Remove from the tin and cool completely on a wire rack

Make the frosting while the cupcakes cool. Place chocolate in heat-resistant bowl. Bring almond milk and sweetener to a rolling boil and pour over chocolate. Whisk until thick and smooth. Cover loosely and set aside for 30-40 minutes to set frosting. Whisk to loosen frosting and spread over the top of each cupcake, garnishing with a sprinkle of orange zest.

Makes 12 cupcakes.

You can also just spoon the chocolate frosting over the cupcakes when it is loose, like a glaze.