I simply love pasta. If I could have pasta every day I would. I love my carbs and pasta is a perfect way to get my carbs, the whole wheat pasta kind though.

Who ever said that carbs are bad doesn’t have a clue what they are talking about. Carbs get a bad wrap for been the culprit on weight gain, obesity and diabetes but the truth is that a bad diet is the culprit of it all. A combination of fake, processed food, which includes fake ingredients, salt, fat, and sugar is the cause. Even diabetics need to have carbs, just having the good kind is the key.

Anyhow, this rotini with creamy mushroom sauce can be done in a flash, it is simple and extremely flavorful. From start to finish, however long the pasta takes to boil, you can be done with this sensational and satisfying dish. I would say 20 minutes tops! Also, you can use Penne pasta if you like instead of the Rotini, either one would be good.

The rotini with creamy mushroom sauce recipe comes from my friend at Honey What’s Cooking. She has step by step pictures on the dish so go on over and take a look. She has other really good recipes as well so make sure you look around. There is a Jalapeno Popper Cream Cheese Sandwich that I also want to try very very soon :-)

By the way, has anyone on the East coast heard about the CICADAS infestation we are facing in about 2 weeks or so? All the way from NC to CT. I think they have already surfaced in NC. We will have about millions of them per square mile. Yuck!! I am glad I am going to Spain in the middle of June because I really hate any insect that flies. Can’t stand bugs!

Well, I will leave you with this amazing and simple tasty dish that is sure to satisfy any hungry kid.

By the way next week I will be posting a great recipe with a great giveaway so stay tuned!

Stay safe and enjoy!

Here you can see the mushrooms before and after getting cooked. A very quick process so make sure you stick around and watch them. After the mushrooms get cooked adding the Mascarpone and Parmesan cheese would be the next step.

I used fresh parsley but I think this dish will also be good with fresh basil or any fresh herb of your choice.

Rotini with creamy mushroom sauce

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

• 1 lb Whole Wheat Rotini Pasta
• 2 Tbsp Extra Virgin Olive Oil
• 20 oz sliced fresh portobello mushrooms, any other kind would work
• 1 cup white wine, Pinot Grigio
• 1/2 cup Parmesan cheese
• 8 oz package Mascarpone cheese
• 2 shallots, chopped
• 4 garlic cloves, chopped
• Fresh parsley, chopped
• 1 tsp Celtic salt, or to taste
• Pepper flakes, optional

Directions:

Cook pasta according to package instructions.

In a large sauce pan, over medium to high heat, add the oil, chopped garlic and shallots. If using the pepper flakes add at this stage. Cook for about 2 minutes until the shallots and garlic are slightly golden.

Add the mushrooms and cook for about 3-5 minutes until soften, like in the pictures. Add the wine and reduce by half, this should take about 3-4 minutes. Add the Marscarpone and stir until it has been combined. Add the Parmesan cheese, salt and combine.

Add the cooked pasta and fresh parley and sprinkle some extra Parmesan cheese if you like. Serve while still warm.

Adapted from Honey What's Cooking

Nutrition facts calculated based on the recipe giving 6 servings.

The post Rotini with creamy mushroom sauce appeared first on Eat Good 4 Life.

Did I say before that tiramisu is one of my ultimate favorite desserts? Ice cream and cheesecake are up there as well although I seem to be making tiramisu much more than anything else!!

This is my third version for tiramisu. The first one was the trifle version, then the strawberry and raspberry tiramisu and now just this one :-)

This tiramisu recipe is really the same version as the trifle one although I just made it on a rectangular baking dish, which is much easier. The presentation may no be as good but never the less it is the same thing, still really good!!

Well not much else to say here but that I will be making this over and over for the years to come. I love tiramisu way too much, I know, it is not fat free or even a light dessert…… I just can’t help it…. I love tiramisu and I wouldn’t be able to give it up…….as I said before, a little goes a long way………

Enjoy!!

A little bit goes a long way although I could really eat the entire thing all by myself……

This version is extremely simple and very good so I hope you give it a try. Let me know if you do because if you like tiramisu you should really try this version.

Eggless tiramisu

Miryam's original recipe

Yield: 8-10 servings

Ingredients:

8-ounce package mascarpone cheese, at room temperature, sometimes I put less
1 cup powdered sugar, more if you like
2 1/2 cup heavy cream
1 1/2 cup strong coffee, warm so that the lady fingers can absorb the coffee better
1/3 cup sweet Marsala wine, sometimes I put a bit more
24-28 ladyfingers (depending on the side of the baking dish you are using
2 teaspoons unsweetened cocoa powder

 

Directions:

In large bowl, beat heavy cream until soft peaks form. Add 3/4 cup powdered sugar and continue to beat until firm. Add cheese and blend well. Add wine and beat at low speed until combined (I normally add the wine in 2 to 3 times, not all at once)

In s small bowl, place the coffee and 1/4 cup of sugar and combine. In a 8 x 9-inch baking dish, or any rectangular baking dish, place enough ladyfingers, previously soaked in coffee, to cover the bottom of the dish.

Layer half of the whipped mixture over the lady fingers followed by another layer of previously soaked lady fingers and top it with the rest of the whipped mixture. Sift the cocoa powder over the top.

Refrigerate tiramisu for at least 4-6 hours. I do over night.

The post Classic tiramisu appeared first on Eat Good 4 Life.

I think I have an unconventional way of making tiramisu, as the cream filling normally contains egg yolks, not my kind of thing, and the liquor is normally mixed in with the coffee to soak in the lady fingers. I actually add the liquor or sweet Marsala to the cream mixture and that works for me. The end result is still delicious :-).

I must worn you that this is not the every day all day dessert, as it is rather rich. It contains mascarpone cheese and heavy cream, a little bit more saturated fat than I normally would have in desserts. However, in moderation, everything can be eaten, this is something that I truly believe!

Anyhow, I just also wanted to say that I have gotten rid off the recipe drop down page because it was driving me crazy. I have lost half of the lists in many different occasions while adding more information to it. It took me a long time to restore the lists so after losing them for about more than ten times a decided to give it up. I didn’t want to keep inputting the information over and over again each time I added something to the list.

I don’t know what I am going to do, perhaps switch to wordpress, I don’t know, but for now this is the way is going to be, not happy about it but I don’t know what else to do.

Anyhow, I hope I can fix this problem soon because I really like having a proper recipe index for you to navigate easier and find old recipes :-)

Enjoy!!

You can do more layers if you want to get a prettier effect although with two it is sufficient for us :-)

Strawberry and raspberry tiramisu

Miryam's original recipe

Yield: 8 servings

Ingredients:

8-ounce package mascarpone cheese, at room temperature
1/3 cup maple syrup
1 full dropper of alcohol free liquid vanilla stevia
2 1/2 cup heavy cream
1 1/2 cup strong coffee, at room temperature
1/4 cup raspberry liqueur, optional
1 1/2 cups fresh organic strawberries, stemmed and sliced
1 1/2 cups fresh or frozen organic raspberries, I used frozen. Make sure they are thawed and drained
24-28 ladyfingers
2 teaspoons unsweetened cocoa powder

Directions:

In large bowl, beat heavy cream until soft peaks form. Add maple syrup and stevia and continue to beat until firm. Add cheese and combine until well blended. Add liquor and beat at low until combine. Gradually fold in raspberries.

In small bowl, place the coffee. In a 8 x 9-inch glass baking dish, or any rectangular baking dish really, place enough ladyfingers, previously soaked in coffee, to cover bottom.

Layer half of the strawberries over the lady fingers. Top with half of the cheese mixture and repeat lady finger and strawberry layers followed by another cheese layer. Finish sifting cocoa powder over the top.

Refrigerate tiramisu and for at least 4-6 hours.

 Nutrition facts calculated based on the recipe yielding 8 servings.

The post Strawberry and raspberry tiramisu appeared first on Eat Good 4 Life.