Just a reminder to those of you who are looking for pasture-raised poultry to buy.
The Green Finned Hippy Farm in Pocahontas has, for a limited time, whole chickens at $4 a pound. These are birds that have been raised and grazed on the farm and butchered there by owners Josh and Alicia Davis. No carbon footprints with these cluckers.
Light winter eating
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OK, so now you’re ready to think a bit more about your health. It’s easy to overlook during the holidays.
I found two pasta recipes that I think combine both a filling meal with great flavor and reasonable nutritional numbers. You’ll have to decide if they suit your diet.
So, check out Light Linguine Carbonara and Contest-Winning Chicken Cacciatore.
Contact me at firstname.lastname@example.org, 618-239-2664 and follow me on Twitter @BoyleSuzanne. Write to 120 S. Illinois St., P.O. Box 427, Belleville, IL 62222-0427.
Light Linguine Carbonara
8 ounces uncooked linguine
1/2 cup frozen peas
1 large egg
1 cup fat-free evaporated milk
1/4 cup finely chopped sweet red pepper
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
2 bacon strips, cooked and crumbled
In a 6-quart stockpot, cook linguine according to package directions, adding peas during the last 2 minutes of cooking.
Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160 degrees. Stir in 1/4 cup cheese and bacon; remove from heat.
Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.
Yield: 4 servings, each 1 cup with 352 calories, 7 grams fat, 66 mg cholesterol, 349 mg sodium, 52 grams carbohydrates, 3 grams fiber, 20 grams protein.
Contest-Winning Chicken Cacciatore
2 medium onions, thinly sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
2 garlic cloves, minced
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 bay leaf
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained, or 1 cup sliced fresh mushrooms
1/4 cup white wine or water
Hot cooked pasta
Place onions in a 5-quart slow cooker. Add the chicken, seasonings, tomatoes, tomato sauce, mushrooms and wine.
Cover and cook on low for 6-8 hours or until chicken is tender. Discard bay leaf. Serve chicken with sauce over pasta.
Yield: 6 servings, each (calculated without pasta) with 207 calories, 6 grams fat, 73 mg cholesterol, 787 mg sodium, 11 grams carbohydrates, 6 grams sugars, 3 grams fiber, 27 grams protein. Diabetic exchanges: 4 lean meat, 2 vegetable.