Cacklackin' Veggie Pasta with White Wine and Honey Goat Cheese

Cacklackin' Veggie Pasta with White Wine and Honey Goat Cheese

Pasta is most definitely a treat for anyone who is trying to cut calories from their diet. This recipe cuts the pasta serving in half without losing any of the fork-twirling goodness that comes along with a delicious bowl of pasta. This recipe will teach you how to make delicious low calorie veggie noodles that are just as good as the real thing!  Veggie noodles are also great for anyone with a gluten allergy.

This recipe pairs very well with a grilled chicken breast, and the wine that you will have left over from the recipe!


Cackalacky Cuisine Pasta – 318 Calories
Restaurant Pasta – 560 Calories at the same serving size

Cacklackin' Veggie Pasta with White Wine and Honey Goat Cheese - Recipe Serves 6

• 6 oz linguine

• 1 Zucchini

• 2 Carrots

• 2 Cups of cherry tomatoes

• 3 oz Honey Goat Cheese

• 1/8 cup diced white onion

• ¾ cup dry white wine

• 2 tablespoons butter or margarine

• ½ lemon

• 1 Garlic clove diced

• 2 teaspoons fresh chopped Italian parsley 

• 2 teaspoons fresh chopped basil

• 1/4 teaspoon red pepper flakes

• Salt and pepper to taste
  

1. Cook the linguine according to the directions on the box, drain and set aside.
2. Juliennes slice the zucchini and carrot according the directions below. 

• Slice off the ends of the vegetable. Make one thin slice vertically, so the vegetable is stable on your cutting surface.
  
  
  
  
  
  
  
• Slice the vegetable into long very thin strips. The thinner the better – the goal here is to be noodley. If you are having difficulty with the carrot you can use a veggie peeler to create long thin strips. The consistency will be slightly different. 
  
  
  
  
  
  
  
  
  
  
• Keep the strips together and rotate the entire vegetable to the side. Repeat the thin slicing to create your veggie ‘noodles’ and voila!
  
  
  
  
  
  
  
  
  
  

1. Slice each tomato in half or quarters depending on size – you want these to be bite sized.
   
2. In a large wok, heat the butter or margarine over medium heat, once hot add the onions and garlic and sauté until tender (about 5 minutes)
3. Add the white wine, lemon, salt, pepper and red pepper to the wok, and simmer for 5 minutes. 
   
4. Add the tomatoes and carrots to the wok and let simmer for another 10 minutes stirring frequently until carrots are tender.
   
5. Next, stir in the zucchini, parsley, and basil. Cook for about 10 minutes – You want these veggies to cook slightly, but not lose their crunch.
   
6. Next, mix in the cooked linguine, and crumble the goat cheese over the top of all the ingredients and stir to combine.
   
7. Serve immediately, and enjoy!
   
   
   
   
   
   
   

The Summertime Chicken Soup

The Summertime Chicken Soup

It’s true, chicken soup is not usually a summer recipe, but with all the rain we've been having on the east coast, something about curling up with a bowl of soup just feels right.

This chicken soup is full of fresh summery ingredients like tomatoes and lime that really lighten up the flavor.  Plus there are only 210 calories per serving! This soup pairs well with a salad of spinach, hearty greens and tomatoes.

Cackalacky Cuisine Soup – 210 Calories

Restaurant Chicken and Rice soup – 310 Calories

The Summertime Chicken Soup - Recipe Serves 6

• 8 cups of water
• 6 pieces of bone in Chicken legs and thighs
• ¾ cup of wild rice and quinoa blend
• 3 celery stalks
• 3 carrots
• 1 cup of chopped white onion
• 2 chopped garlic cloves
• 1 medium tomato
• 1 medium red bell pepper
• 3 chicken bouillon cubes
• 10 fresh chopped oregano leaves
• 2 bay leaves
• 1 tablespoon salt
• 1 tablespoon parley
• 1/4 teaspoon red pepper flakes
• 2 teaspoons black pepper
• 1 teaspoon fresh chopped thyme

1. Bring the water to a boil. Once boiling add the bay leaves, bouillon cubes, salt, parsley, black pepper, and red pepper. Let boil for 15 minutes.
2. Slice celery and carrots into rough 1 inch slices. Add the celery, carrots, and half of the onion to the pot. Add the thyme, oregano, and Garlic to the pot. Reduce heat to low and cover the pot. Let simmer for 40 minutes.
   
3. Once the chicken reaches 165 degrees, and falls easily from the bone remove it from the pot. Let both chicken and broth cool.
   
4. Once the chicken is cool remove it from the bones. Skim the fat from the top of the broth with a spoon.
5. Bring the broth back to a boil and add the rice.  Reduce heat to low and cover the pot. Let simmer for 15 minutes.
6. After 15 minutes, add the tomato, red pepper, and the rest of the onion. Let simmer for 10 minutes. 
   
7. Ladle soup into bowl, and squeeze 1 lime wedge into each serving, garnished with oregano and enjoy!
   

Cackalacky Cuisine Brings Fish Tacos Home

Cackalacky Cuisine Brings Fish Tacos Home

It is a craze that I sweeping the nation, and why not? You gotta love fish tacos!

It is easy to see fish and think healthy, but in many restaurants fish tacos are heavily battered and deep fried – upwards of 650 calories per taco! The recipe below includes fresh fruit and vegetable ingredients, and a method of light pan frying that seriously cuts down the calories and keeps the satisfying crispiness.

Restaurant Taco: about 650 Calories

Cackalacky Cuisine Taco: about 250 Calories

Fish Tacos with Mango Chutney - Recipe makes 6 Tacos

• 2 cod Filets (about ¾ lb)
• ½ cup yellow corn meal
• 2 teaspoons Chili powder
• 1 Egg white
• 1 tablespoon water
• 6 corn Tortillas
• 1 cup chopped Red Cabbage
• 1 Mango chopped into cubes
• 2 Tablespoons Fresh Chopped Cilantro
• 1/8 cup chopped red onion
• 2 Tablespoons Mayonnaise
• ½ Teaspoon Salt
• 1 Teaspoon Pepper
• Juice of 1/2 Lemon
• 2 Garlic Cloves, chopped
• 3 tablespoons grape seed oil

1. In medium bowl, combine red cabbage, mango, cilantro and red onion.  In small bowl combine mayonnaise, half the salt & pepper, lemon juice, and garlic. Whisk until thoroughly mixed. Set aside.
   

2. In small bowl mix egg white with water and whisk. In a separate bowl mix the rest of the salt and pepper and the chili powder with the corn meal. Dip the cod fillets in the egg mixture, and then coat them with the corn meal mixture.
3. Heat pan with grape seed oil over medium-high heat. Cook each filet for 4 minutes on each side, or until fish flakes easily with a fork. Remove the cod from pan.
   
4. Add the mayonnaise mixture to the red cabbage mixture, and mix until the red cabbage mixture is thoroughly coated.
   
5. Remove extra oil from the pan used to cook fish, and heat each tortilla for about 15 seconds in pan.
6. Place part of a cod filet on each tortilla and add 2 tablespoons of the chutney mixture to each taco. Garnish with Cilantro.

Cackalacky Cuisine – Home Style with High Style

I love to cook. When asked about my hobbies and passions that is the first item on the list. So my goal with this blog is to cook more!

Let’s look at the foods that we order out at restaurants and consider their ingredients, preparation, and even calories (eek!). Then let’s take those ingredients home, and make comparable dishes that are fresher, tastier, and better for us.

I have prepared for you:

• Flavorful healthy recipes
• The secrets behind your favorite restaurant’s dishes
•  A low cost alternative to dining out
• Food designed to support a healthy active lifestyle!