Rigatoni with Yellow & Green Zucchini

Seriously, Gordon Ramsay's Healthy Appetite is starting to become one of my favorite cookbooks. After last week's blueberry muffins I was eager to try out an entree. Not only are the recipes healthy and delicious, they're also super easy to make. I will admit some of the ingredients are a little hard to find, but if you can it's totally worth it. I made this zucchini rigatoni recipe and served it with a spiced pork chop, and honestly. . .I can't wait to make it again. This recipe makes about four to five servings, but since it's just me I cut in in half to have a serving that night and leftovers again for lunch.

Ingredients: 
8 ounces (250g) dried rigatoni or other pasta shapes
sea salt and black pepper
2 large green zucchini, trimmed
2 large yellow zucchini, trimmed
3-4 tablespoons (45-60ml) olive oil
1 garlic clove, peeled and finely crushed
handful or basil leaves
Parmesan, to grate

Directions: 
1. Add the pasta to a pot of boiling salted water and cook according to the package directions until al dente.
2. Meanwhile, halve the zucchini lengthwise and slice thickly. Heat a large skillet and add the olive oil. Tip in the crushed garlic and sauté for just less than a minute.

3. Add the zucchini with a pinch of salt and a grinding of pepper. (If your pan is not large enough, cook the zucchini in two batches.) Pan-fry over high heat for 3-4 minutes until the zucchini are just tender and lightly golden brown around the sides. Take off the heat.

4. When ready, drain the pasta and immediately toss with the zucchini and basil. Taste and adjust the seasonings as you please. Divide among warm plates and grate over Parmesan to serve. 

Spiced Pork Chop Ingredients: 
2 thin cut, boneless pork loin pork chops
½ teaspoon (2ml) mild chili powder, to taste
1 teaspoon (5ml) sweet paprika
sea salt and black pepper
1 tablespoon (15ml) olive oil
2 cloves garlic, minced
½ teaspoon (2ml) coriander seeds, crushed

Directions: 
1. Cut off excess fat around pork chop. Mix the chili powder, paprika, salt, pepper, garlic and coriander seeds in a small bowl. Using a basting brush, baste both sides of the pork chops. Put the pork chops in a wide baking dish, cover and let marinate for at least thirty minutes or in the refrigerator overnight.

2. Heat a large skillet over medium heat, add olive oil, and fry pork chops for 3-4 minutes on each side, or until the meat is just firm when lightly pressed.

The pasta was amazing, and the pork chop was its perfectly complimented counterpart. Paired with a crisp chardonnay, this would be the perfect dish to serve at a simple dinner gathering with close friends or family. 

And if you still haven't, pick up Gordon Ramsay's Healthy Appetite from your local bookstore now!

Meatloaf with Mashed Potatoes

Many people don't care for meatloaf, but growing up it was a staple in our household. This recipe is a different, slightly sweeter take on the "typical' meatloaf. Serve a slice of this meat for pure comfort, especially when accompanied with mashed potatoes.

Ingredients: 
2 eggs, beaten
¾ cup milk 
⅔ cup finely crushed peanut butter crackers
¼ cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
½  teaspoon dried leaf sage, basil, or oregano, crushed
⅛ teaspoon black pepper
1½ pounds lean ground beef, ground lamb, or ground pork. 
¼ cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

Directions: 
1. Preheat oven to 350°F (176°C)
2. In a medium bowl combine eggs and milk; stir in crackers, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan. 

3. Bake in a 350° (176°C) oven for 1 to 1¼ hours or until internal temperature registers 160° F (71°C) on an instant-read thermometer. Spoon off fat. In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into 8 slices. 

Sour Cream & Chive Mashed Potatoes: 

Ingredients:

1½ pounds baking potatoes (i.e. russet or Yukon gold), peeled and quartered

½ teaspoon salt

2 tablespoons butter or margarine

½ cup sour cream

3 to 5 tablespoons milk

2 tablespoons snipped fresh chives or 1 teaspoon crushed chives

Directions:

1. In a medium saucepan cook potatoes and the ½ teaspoon salt, covered in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add the 2 tablespoons butter. Season to taste with additional salt and black pepper. Gradually beat in enough milk to make potato mixture light and fluffy. Stir 2 tablespoons snipped fresh chives into the potatoes just before serving. If desired, sprinkle with additional snipped fresh chives and butter. 

This isn't that meatloaf your grandmother forced you to eat, far from it. This meatloaf is sweet, juicy and delicious. The peanut butter crackers add a bit of flair in the way only I can, and combined with the mashed potatoes this dish is sure to become tradition at your house too!