Here We Are...with Luci

Pasta Salad: Plain To Perfectly Plated

The Fast & Tasty 5 Ingredient Pasta Salad

Not sure what to do with that leftover pasta? Tired of the typical summer pasta salad? Try this easy recipe for a light and healthy meal you can put together in minutes.

Ingredients: All 5 ingredients should be chilled. You can make as much as needed depending on serving size.

Plain Pasta (any type already cooked)
Avocado
Lettuce (whatever type you like)
Shrimp (cooked and peeled)
Ginger Sesame Sauce (or any favorite dressing)
Herbs - Optional, Cilantro adds a nice kick

1. Line up as many plates as needed.
2. Plate the lettuce.
3. Portion the pasta, then the shrimp over the lettuce.
4. Cube out the avocado(s) on top; add the herbs.
5. Drizzle the Ginger Sesame Sauce over each serving to taste.
ENJOY!!

Oatmeal Cookies: Enjoy A Healthier Recipe For a Summer Snack Treat

Too much "junk in the trunk" to fit into your favorite summer shorts? Like to snack? Try this healthier Oatmeal Cookie recipe to satisfy summer snack cravings. They are loaded with ingredients that are good for you, but you'd never know it because they will please any sweet tooth.

Remember, these cookies are a healthier alternative to chips and ice cream but they are not calorie free. The wholesome, healthy ingredients combine to make a great tasting treat. So put down that ice cream scooper and start baking!

The Here We Are Healthier Oatmeal Cookie Recipe:

1/4 cup butter, softened (room temperature, not melted)

1/2 cup brown sugar

1/3 cup granulated sugar (cut down for less sweetness)

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/8 tsp. salt

1 egg

1 tsp. vanilla

3/4 cup all-purpose flour (you could substitute whole wheat flour)

3/4 cup rolled oats

1/4 cup flax seed meal (use ground flax seed to increase nutritional benefits)

1/4 cup wheat germ

1/4 cup dark chocolate, chopped (or dark cocoa chips)

1/4 cup dried cranberries or raisins (I use a mixture of both)

1/4 cup chopped walnuts

1. Preheat oven to 350 degrees F. In a large mixing bowl, beat butter on medium speed for 30 seconds. Slowly add brown sugar, granulated sugar, cinnamon, baking soda, salt. [TIP: First, mix these ingredients together in a measuring cup, then add to butter incrementally.] Beat in egg, then vanilla. Scrape down sides. Slowly beat in flour. Mix well.

2. Stir in oats, flax seed meal, wheat germ, chocolate, cranberries/raisins, walnuts by hand. [TIP: Mix these ingredients together in a bowl first, then stir into butter mixture. This helps to distribute the ingredients more evenly.]

3. This is a dry cookie mixture. Use a spoon to scoop out rounded portions of dough. Space cookies onto parchment covered or un-greased cookie sheets about 2 inches apart. [TIP: Use the old wet-bottomed-glass trick to flatten them out, otherwise they can be too lumpy and fall apart.]

4. Bake for 10-12 minutes (check at 10 minutes for browning - depending on their thickness, they usually take a full 12 minutes). Let cool on cookie sheets for a minute, transfer to wire rack to cool completely. Yields approx. 2 dozen cookies.

NOTE: I would have photographed the full batch, but most of them were eaten before I remembered to take the picture! As you can see, I used the flattening method and they baked up about 3 inches wide. The whole process took a little less than an hour from start through clean up. This is an EASY recipe for a better snack for you and your whole family to munch on. You can substitute any ingredients you prefer, like almonds instead of walnuts...Bake a batch of this Oatmeal Cookie recipe to start snacking healthier today. ENJOY!!

Coconut Macaroons...The 30 Minute Cookie Recipe

These dreamy, tasty, toasty treats can be on the cooling rack in 30 minutes. Here's how...

1. Preheat the oven to 400 degrees (a convection oven will adjust to 375 degrees--this is how I baked them and they came out nicely toasted on the outside, but moist on the inside).

2. Working quickly, but carefully, line 2 cookie sheets with parchment paper; approx. 2 minutes. BONUS: Using the parchment paper means no pan scrubbing.

3. In a medium size bowl add the following ingredients and whisk until frothy; approx. 4 minutes total for assembly and whisking: (BONUS: This is a 1 bowl, 3 utensil recipe.)

• 3 egg whites
• 1/3 cup powdered sugar (I cut back on this because I used Baker's brand sweetened coconut; otherwise, add a 1/2 cup if using unsweetened coconut)
• Pinch of salt
• 3/4 teaspoon pure Almond extract, optional (you can substitute Vanilla extract if you'd like)

4. Add a 14 oz. package of shredded coconut, whichever brand you prefer. Mix thoroughly with an ice cream scoop; approx. 2 minutes.

5. Using the same ice cream scoop, spoon the coconut mixture in half circles on to the cookie sheets. They will NOT spread so you can bake them close together leaving a minimum of an inch between each cookie; approx. 3 minutes.

6. Put cookie sheets into oven on center rack or racks. Begin clean up. Total time so far from start to oven is 11 minutes.

7. While coconut macaroons are baking, do clean up of bowls, scoop, and whisk. Then set up wire cooling rack and get out your last utensil, a spatula. BONUS: This is all NET (= No Extra Time) because you are waiting for the baking process anyway.

8. Check at 15 minutes, be careful, they can quickly over bake if you leave them in longer at this temperature setting. If you are not sure, only give them 2 more minutes and remove. I know because I have tested this recipe several times and the first few attempts produced macaroons that resembled charcoal briquettes. I also once used wax paper by accident...let's just say, I baked up a sticky situation!

9. Use the spatula to place cookies onto wire cooling rack. They should easily lift off of the parchment paper; approx. 2 minutes. Throw the paper away, spatula goes into dishwasher, plus, your pans should be totally clean! Voila! 2 whole minutes to spare!!

10. Let cookies cool on wire rack, then serve. This recipe yields approx. 20 macaroons. You can store them in an airtight container for up to a week.

Tip: You can rev these cookies up by adding chocolate chips, dried apricots, nuts, or even a cherry on top!

If you have more time and would like to try another recipe for coconut macaroons, here is one that uses condensed milk from Ina Garten of the Food Network.

As promised a while back on Here We Are, I hope you enjoy this recipe for the upcoming Easter and Passover holidays! 

Butter…Spread Soft Cheer to Better Butter Up Your Toast and Maybe Your Host

Does your butter come out of the fridge looking unappetizing? Are you tired of cold, hard butter that refuses to spread on your nice warm bagel? In many cases, there is no substitute for the real thing, and butter is one example where this is true. Yes, you can buy “spreads” that stay soft no matter how cold it is or how long it has been on the store shelf. Nothing compares to rich, creamy, soft spreadable butter on a hot slice of toast or a stack of pancakes. Mmmmm. Unfortunately, there are those calories to consider, but a big tablespoon of the fake stuff can’t compare to a small pat of the real thing. If you agree, then a butter keeper may be just the answer to brighten up your breakfast.

I first encountered this item in France when along with breakfast, an odd looking ceramic container was placed on the table. What a nice surprise to pick it up and find the soft, room temperature butter cradled in a cool water bath. I asked le garçon about this nouveau beurre crock. Turns out, prior to refrigeration, it was the old way of keeping butter fresh.

To use, fill the lid with a stick of softened butter, and then place the lid upside-down into the base containing cold water. The water makes an airtight seal keeping the butter fresh for up to a month while it sits out on your kitchen counter. It really works, but note, the water should be changed every three days or so. I put the crock that I purchased from Butter Bell into the dishwasher between refills, so it is easy to clean.

With the holidays closing in, this may also work nicely as a reasonably priced, unique hostess gift. Most cost between $12 and $32 (without shipping). If you don’t have time to wait for shipping, try your local Williams-Sonoma store, they carry an Emile Henry Butter Pot.

Whatever you call it, a Keeper, a Crock, a Bell, or a Pot…Treat yourself to one. You will enjoy spreading a little ready-to-use soft butter in the morning. Gone are the days of cold, uncooperative sticks of butter, this is definitely a better way to butter up your toast. Bon Appétit!