I swear that my mother's motto is "eat it all together and it will taste good."  Seriously. I distinctly remember a time when I was sitting at the table by myself. On my plate was a macaroni-beef-kidney bean-thingy-meal, and I HAD to eat it. (Its probably not as disgusting as I imagined it to be.) Guess what she told me?

When I told Mom about it, she laughed and put her hands in the air. "Hey, its true!" Oh goodness, I love my mother. If not for her, I would probably hate everything but ketchup and sweets.

Here is a recipe we've had for a while. We changed it to be allergy friendly. It is adapted from Cooking Light.







Penne with Corn, Roasted Poblanos, Avocados,
and Tomato

2 poblano peppers

2 red bell peppers

2 shucked corn (can be left out)

2 T fresh lime juice

1 T extra virgin olive oil

1 tsp salt

1/2 teaspoon freshly ground black pepper

1/2 tsp ground cumin

1 garlic clove, minced

4 c hot cooked gluten free penne (this is about 8 oz uncooked pasta)

1 to 2 c halved grape tomatoes (depends on how much you like tomatoes)

1 c finely chopped onion

1/4 c chopped fresh cilantro

1 chopped peeled avocado

3/4 c (3 0z) sheep's milk feta



Preheat broiler. Cut the poblanos and pepper in half lengthwise, discarding the seeds and membranes. Set the halves with their skin sides up on a baking sheet lined with aluminum foil. Flatten them with your hand. Place the corn on the baking sheet. Broil in the oven for about 18 minutes or until the peppers are blackened and the corn is slightly brownish. Make sure you turn the corn occasionally in the oven. Place the peppers in a Ziploc plastic bag and seal. Set aside for 10 minutes. Peel the peppers and coarsely chop them up. Shave the kernels from the ears of corn.

Combine the lime juice, olive oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and all of the remaining ingredients except for the feta. Toss. Garnish with the feta.

This dish makes 8 servings (serving size is 1 c pasta)



We're not done! This pasta can be served with a little chopped roasted chicken breast (toss to make it an entree), or you can add some grilled fish like we did. Oh gosh, this fish was divine. I could eat fish EVERY single day of my life! Here's the recipe:



Fresh Lime Tilapia Fillets:

1/4 tsp salt

1/4 tsp cumin

1/8 tsp cayenne

2 tsp olive oil

2-4 cloves of garlic, minced

1/4 c water

3 T fresh lime juice

1/2 tsp cumin

1/4 tsp salt

1 tsp olive oil



Coat the tilapia fillets with the first three ingredients and coat with cooking spray. Heat 2 tsp olive oil in a skillet over medium-high heat. Saute the garlic, thinly sliced. Stir in water, lime juice, cumin, and salt. Simmer for one minute and set aside. Heat 1 tsp oil over medium-high heat. Cook the tilapia for two minutes on each side. Spoon the lime mixture over the fish and cook until done.

Also great in a salad or by itself.

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