Food – Healthy and Not So Healthy

I have been struggling with healthy eating lately, but that’s a different topic and one I explore elsewhere.  I recently celebrated my birthday, both with family and friends.  Pictured above was Pasta alla Norma done my way.  And it ended up being pretty healthy.  I did not use whole wheat pasta here (could have and it would have been still great), but I did use a trick with the eggplant that I found in the cookbook by Joseph Bastianich and Tanya Bastianich Manuali entitled  Healthy Pasta: The Sexy, Skinny, and Smart Way to Eat Your Favorite Food.  In their recipe they roast the egglplant instead of frying it (and you know that frying eggplant is just a game of adding oil that the eggplant sokes up like a sponge).  The tomato based sauce was one I had left over and was made with San Marzano tomatoes, garlic, a little olive oil, crushed red pepper and capers.  Add the roasted eggplant and a little riccotta salata and there was my Pasta alla Norma.

Along side of this dish, which I served to my daughter and husband just prior to my birthday, was some jersey fresh tomatoes, fresh mozzarella, and beautiful speck I purchased a Artista Salumeria in Chester, NJ.  What a find – I understand they have been there for about a year and a half, but this was the first time (and not the last time) I visited.


Mozzarella, tomatoes and speck (with a little salt, olive oil and freshly ground pepper)

A few days later I baked up a treat for one of my co-workers, whose birthday is the day before mine, and myself a dense chocolate bundt cake.  This ended up to be more like a huge brownie.


Chocolate Bundt Cake

Recipe can be found at Food Scientist Bakery.  This was my not so healthy birthday cake – 1 1/2 cups of butter and 5 eggs just to start and a lot of chocolate.  As I said more of big brownie than a cake.  A couple of words of caution here, make sure your bundt pan is large enough – mine I believe is just a standard size pan and this cake overflowed it.  Thank goodness I had a baking sheet underneath it.  Second, due to the size I baked mine for almost 1 1/2 hours (versus the 60 – 65 minutes indicated in the recipe).  The cake was a hit at the office, very chocolatey, and I did not make the chocolate glaze called for in the recipe, but just sprinkled with powdered sugar.

All pictures taken with my IPhone 6 – not fancy cameras or shots this time – I leave most of those to my husband.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s