Lots of women nest right before they go into labor. Apparently, I cook.

The night before I went into labor I decided to cook a really nice meal for Trig and I. After seeing this recipe from Cooking Light on the shu box, I decided that was exactly what I would cook- steamed asparagus and all.

I set the coffee table nicely, plated the food in a pretty way, and we had a lovely romantic dinner. It was a great way to unknowingly celebrate our last evening as a family of two.

How do I rate the recipe? 8/10 at least. It was easy to prepare and tasted far more decadent than it was. I am, in general, not a fan of cream cheese, so I was hesitant about its use in the recipe. However, it really worked to add creaminess without calories or weight.

PS- Birth story coming tomorrow!

I’ve been selfish.

I’ve been sitting on this three cheese pasta bake recipe for over a month now, and I was just too lazy to write it up. How rude right?

This pasta dish is perfect for the fall weather we’ve been having. It is creamy and rich but not overwhelmingly so, and the addition of zucchini bulks it up a bit. I made this with the intention for us to eat it for a few days, but we finished the whole dish in, um, 2 days. Mascarpone cheese might seem unconventional in a pasta dish, but it really adds beautiful texture and richness without weighing the dish down. I hope you enjoy it!

Three Cheese Pasta Bake
Serves 6-8

Ingredients:
1 large zucchini
1 lb ziti
3/4 32 oz can crushed San Marzano tomatoes (about 25 oz)
1/2 container mascarpone cheese (about 4 oz)
1 large mozzarella ball
handful baby spinach
1/4 cup grated parmigiano reggiano
1/4 cup whole wheat bread crumbs
salt & pepper to taste

Directions:
Preheat the oven to 375 degrees F. Cook pasta according to al dente instructions on the box. Meanwhile, cut the zucchini into 1/2 inch rounds. Add the zucchini and a bit of water to a pan over medium heat and cover, cooking for about 5 minutes until slightly tender. Heat up the crushed tomatoes in a 13 x 9 casserole dish in the microwave for 20 seconds. Add the mascarpone cheese and stir together. Add a touch of salt and pepper to the mixture. The heat of the tomatoes should melt the mascarpone. Cut the mozzarella ball into small pieces. When the pasta is done (don’t forget to follow al dente instructions), mix with the mascarpone tomato mixture in the casserole dish. Add the zucchini and mozzarella and mix again. Top with the parmigiano reggiano and bread crumbs and bake for 10 minutes. Then turn the oven to broil and broil for 3 minutes until the parmigiano reggiano and bread crumbs are toasted and bubbly. Enjoy!

PS- On Babycenter today I talk about push presents. What do you think, are they thoughtful or excessive?

I had a craving.

And then I satisfied it.

I used this crepe recipe and just filled them with a nice helping of Nutella and a bit of sliced banana.

And then I cried.

Yum.

It’s 9:30 AM and all I can think about is this pasta.

That has to say something.

That something is… Make this.

One night we were out of groceries, the humid weather made the oven off limits, and I was slowly reaching hanger. I put a pot of water to boil and tried to figure out what kind of sauce to make with some pasta.

Lemons, I thought to myself, would be so refreshing and lovely. Then I remembered that lemon juice would give me heartburn as bad as crushed tomatoes would and nixed it. A few minutes later I looked at that lemon again and I swear a lightbulb went off in my head… lemon ZEST!

The zest of the lemon has such nice flavor without adding all the acidity of the juice. I pulled some basil off my plant, cut up some feta, mixed it all together and a new favorite recipe was born. If you want a light and refreshing summer dish, this is it.

Lemon Feta Pasta
Serves 4-6 depending on what else you serve

Ingredients:
1 lb thin spaghetti
about 8-10 oz feta packed in water or brine
zest from 3 lemons
2 tbs olive oil
kosher salt and pepper to taste
1 good handful fresh basil (about 20 medium leaves)

Directions:
Cook pasta according to (al dente) directions. Meanwhile, cut your feta into small pieces and place at bottom of bowl. Add lemon zest, olive oil, and a few good cranks of freshly cracked pepper. Add about 1 ladle pasta water (it’s fine to remove a little while the pasta is cooking) and whisk the whole mixture together. Add the spaghetti and toss with tongs immediately. Rip the basil with your hands and toss into the pasta. If it needs a bit more moistening add a touch more pasta water. Enjoy hot or room temperature.

*Note 1: We like a lot of feta in our pasta and add even a bit more than I specify in the directions. If you’re like us feel free to add more!
*Note 2: This pasta is equally as tasty the next day. When heating in the microwave just be sure to add a few drops of water and cover with a plate.

Today on Babycenter I ask about how to prevent a breech baby. It is my latest worry/obsession and I could use all the tips you have.

What’s your favorite summer dish these days? I could always use some inspiration so I don’t eat this every night for the next two months… although I might anyway.

Baked oatmeal is a great invention. You spend one day making it and then have breakfast ready to go all week. PB and I had breakfast with our friends and their new (adorable) baby recently, and they made this Amish Baked Oatmeal as part of our brunch together.

I was in heaven.

Paired with warm milk and as many berries as fit in the bowl, this dish is a brilliant breakfast. It is filling, satisfying, and tasty, and I love the different textures and flavors that work together. The recipe is very simple and easy to follow, and it comes together in no time. Prep the dish the night before and then pop it in the oven before you get ready for work. I talked about the baked oatmeal all the way home from our trip, and I finally asked for the recipe from our friend. She got it from the Barbara Bakes blog, and now I am not only addicted to a new recipe but to a new blog as well.

Just like my friend I skipped the berries in the dish and put them on top instead. Next time I would add slivered almonds for some crunch. I’m dreaming of this week’s batch already, in case you can’t tell.

Great recipe Barbara! Head over there and check out how easy it is yourself- you will not be disappointed.

PS- This is not only a great breakfast but a surprisingly refreshing afternoon snack for this hangry pregnant lady.

I love foods wrapped in fun little packages. Don’t you?

When creating my last gluten-free lentil recipe for the US Dry Pea and Lentil Council I kept going back to grape leaves. Lentils and grape leaves seem like they are made for one another, yet I had never seen a recipe for lentil stuffed grape leaves. Solution? I created it myself! This recipe can be tweaked to contain your favorite foods. It is perfect for summer picnics as it travels well!

Lentil Stuffed Grape Leaves
Makes about 40 grape leaves

Ingredients:
½ cup cooked green lentils
¼ cup chopped kalamata olives
1 grilled eggplant, chopped
salt and pepper to taste
40 grape leaves (about 1 jar)

Directions:
Follow the tutorial in this post using the ingredients listed above. Exclude the lemon juice. Serve at room temperature with your favorite salad. Enjoy!

*NOTE: I have the opportunity to win a swanky Le Creuset set by having the most comments on this post. Please do me a solid and leave me a comment! OH! And the first 500 voters (your comment is a vote for me) who email their mailing address to peasnlentils@edelman.com will receive free dry lentil and pea samples from the US Dry Pea & Lentil Council!

PS- I shared a funny hormone-driven story on Babycenter today. Check it out!

Two of my biggest pregnancy cravings (well, aside from honey mustard and watermelon) have been potatoes and cheese. Put them together, add some lentils, and a meal is born.

Last year when working with the US Dry Pea & Lentil Council I only created very healthy recipes. This year I can’t help but gravitate toward healthy alternatives to junk food. Lentil stuffed baked potatoes, paired with a nice big salad, make a great summer dinner! Bake the potatoes ahead of time, and dinner can come together in 20 minutes or less.

Lentil Stuffed Baked Potatoes
Serves 2

Ingredients:
2 baking potatoes, scrubbed clean
1/2 cup green lentils, rinsed
2 cups water
paprika, cayenne pepper, black pepper, salt to taste
2.5 oz shredded cheese

Directions:
Preheat the oven to 375 degrees. Wrap the potatoes in foil and bake for 1 hour or until they are soft. Meanwhile, bring the lentils and water to a boil in a small pot. Add the spices and salt to taste and turn the heat down to a simmer. When the water is gone (about 20 min) taste the lentils to see that they are cooked. If not add a bit more water. When they are done set aside. Remove the potatoes, slice in half and top with the lentils. Add the shredded cheese and pop back in the oven until the cheese is melted. Serve with a nice big salad and enjoy!

**Crumbled bacon added just before the cheese makes this even tastier. Try it!

*Note: I’m partnering with the U.S. Dry Pea & Lentil Council again this year, this time to create a few yummy gluten-free recipes. Remember my lentil recipes last year? They are still some of my favorites! I did receive some lentils and such from them, but since I buy them anyway it was a great fit for me. I hope you enjoy these recipes.

****DOUBLE GIVEAWAY ALERT!****

Le Creuset is offering a Farm Fresh Steamer Pan to one lucky winner!!!! I love love love steaming my vegetables, and now you can too! To enter, just leave a comment sharing how you will use this pan.

But wait, there’s more!!!

(OK, I have always really wanted to say that. Flashback to my 3 AM infomercial watching days!)

Chicago Metallic has offered a winged cookie sheet to one lucky winner!! I received this sheet too, and it is really amazing. The winged sides make it easy to take your baked goods out of the oven, and there is a rim all around to prevent your delicious treats from sliding off in the transfer. To enter this giveaway, please leave a comment sharing what gluten-free recipe you will make with it. Extra points if it includes lentils- not joking!

These giveaways end Friday, May 27 at 12 PM EST. You may receive an extra entry by tweeting about the giveaway. Just be sure to include @rhodeygirltests so I know you did.

Good luck!

PS- Please help me pick a diaper bag!

Lentil nachos.

Curious, yet?

I was thinking about nachos the other day (like only a pregnant lady would), then thinking about lentils, and suddenly the idea came to me to put the two together! These nachos taste sinful but are also guilt free. Feel free to add as many veggies as you like on top- the more the merrier! I was craving tomatoes (and nachos, obviously) so I went with a big pile of tomatoes and just a few bites of avocado. However you top these nachos, just don’t forget to make them. They will be a hit in your house!

Lentil nachos
Serves 2

Ingredients:
2 big handfuls corn tortilla chips
1/2 cup red lentils
2 cups water
5 shakes hot sauce
4 oz shredded cheese
1 large tomato, diced
1/4 avocado, diced

Directions:
Rinse the lentils and add them and the water to a small pot. Cover and turn to high. When it comes to a boil lower the heat and stir now and again until all the water has evaporated, about 20 minutes. The lentils should break down nicely. Add the hot sauce and stir. Arrange the tortilla chips on two plates. Top with the lentils and shredded cheese. Microwave for 30 seconds until the cheese has melted. Top the nachos with veggies of your choice. My choice was tomato and avocado. Enjoy guilt-free!

*Note: I’m partnering with the U.S. Dry Pea & Lentil Council again this year, this time to create a few yummy gluten-free recipes. Remember my lentil recipes last year? They are still some of my favorites! I did receive some lentils and such from them, but since I buy them anyway it was a great fit for me. I hope you enjoy these recipes, and stay tuned for a lentil-related giveaway in the next two weeks!

And PS- today I wrote on Babycenter about 5 things no one told me about pregnancy. As of this morning I’d like to add that I didn’t know charley horse cramps in my calves were normal. Pregnancy does weird things.

Off to daydream about my next meal…. what’s yours?

I was walking to the market last week unsure of what I was going to buy for dinner. Suddenly the thought popped in my head..

KEFTA!

Kefta is one of the Middle Eastern dishes that my mom mastered early on in her marriage. Growing up we had it now and again, and I always thought the dish took all day to make. Happily, however, I now know that in fact  it takes very little time to prep. I grabbed the ingredients from the market and skipped on home to cook.

Before I got started I called my aunt to ask her what to serve with it, and of course she gave me some kefta pointers too. We chose to serve the kefta with pilaf and zucchini since I was making some for the week anyway. Try this recipe and let me know what you think- I’d say it’s an Arabic version of meatloaf perhaps?

Kefta- the Jordanian way
Serves 4

Ingredients:
1 lb ground lamb
1 lb ground beef
1 small white onion
1 cup flat leaf parsley (about 3/4 bunch)
1 large tomato
kosher salt & pepper

Directions:
1. Preheat the oven to 400 degrees. Meanwhile, pulse the white onion and parsley in a food processor until the onion is diced and the parsley is fine. Add salt and pepper and dump into a large bowl. Add the ground lamb and beef and mix together using your hands, adding a bit more salt if you want. Press the combined mixture into a casserole dish. Slice the tomato very thinly and place on top of the meat mixture. Cover with foil and bake for 40 minutes. Remove the foil and continue baking for about 20 minutes. Enjoy!

*PS- Am I the only one too impatient to want to eat to wait and take a decent photo? When it’s time for dinner I just want to dig in!!

The best dishes are passed on from person to person and morphed just a little bit along each step of the way. This salad came to me from my sister in law who got it from our cousin who had it as a special at a restaurant in Providence.

Follow that?

As my sister in law described the salad and listed all the ingredients in it, my mouth was literally salivating. It’s really exciting to not only eat salads again but to actually crave them. I could not wait to make this salad!

Don’t be turned off or away by the strange combination of ingredients. They work wonderfully together and you will find yourself trying to make a perfect forkful of mango, beet, avocado and lemony lettuce in each bite. Do as I did and make this salad immediately!

Beets A Normal Salad*
Inspired by my sister in law who was inspired by our cousin who was inspired by a restaurant’s salad!
Serves 2-4

Ingredients:
6-8 cups arugula and any combination of lettuce
1 avocado, cubed
2 champagne mangoes, cubed
1 large red beet
juice from one lemon
2-3 tbs olive oil
kosher salt

Directions:
Wash beet and trim the two ends. Put in a pot and cover with water. Bring the water to a boil and cook for 40-60 minutes until the beet is fork tender. Remove carefully from the water and run under cold water. The peel should come off quite easily this way. Be sure all the peel is removed and then cube the beet.

Toss the arugula and assorted lettuces with lemon juice, olive oil, and kosher salt to taste. Top with the beets on one end, the avocado in the middle, and the mango on the other end. Sprinkle the mango with a bit of kosher salt and serve. Enjoy!

*Title created by my sous chef, PhillyBoy, who fell in love with this salad too.

PS- Thank you to everyone who left such nice comments on this post. I really appreciate it.