Dinner with the Stars: Sagittarius
Menu options that compliment your horoscope sign

22nd November, 2009 - Posted by Moira x7776closeAuthor: Moira x7776 Name: Moira x7776
Site: http://www.psychicsource.com/Psychics/Profile.aspx?PsyID=227
About: Hi, my name is Moira. I've been with Psychic Source for since October 26, 2005. As one of the Astrologers with Psychic Source I will occasionally write about the planetary dance. Dates are especially significant to me and I look to the stars and the interactions of the planets when I am making major decisions. On my first day with Psychic Source, Jupiter, the planet of expansion and good luck entered Scorpio and my eighth house of partnerships. The celestial connections did not disappoint! Psychic Source continues to be a wonderful family and all around great place to BE! When I'm not "on the line" I enjoy a quite life. My husband and I live on a small farmette with our horses, dogs, and cat. Our home is at the end of a long (half mile) lane. One of my passions is gardening and my healing garden includes favorite perennials, herbs, and vegetables. Like many gardeners, I love to cook and I especially enjoy receiving your recipes! Those who know me well would describe me as a book worm. It's true I love to read, anything and everything. Long before I began to use my psychic ability professionally, I read everything I could find about Astrology, higher metaphysics, and history. One of my "Blog goals" is to share insights and book reviews with you from time to time. The Psychic Source Blog is the place to keep in touch and share your ideas. I like to think of Blogging as the virtual Salon; a gathering or an ongoing conversation with the purpose of pleasing and educating. I feel very blessed to have connected with many of you through phone readings and I hope to hear from you via the blog soon!See Authors Posts (17)

Sagittarius natives love social gatherings; plan a fun gathering and they will be the life and light of your next dinner party. The natural world traveler of the Zodiac, archers love adventure and they enjoy a wide variety of cuisines.  A little tour of Italy is fun and you can double or even triple these easy recipes to entertain a large party.  Think expansive, like the planet Jupiter – which is the Sag ruler. The more the merrier! Happy Birthday Sag!

Easy Time Chicken Florentine

Ingredients
-6 chicken breasts
-6 slices prosciutto
-1 large bunch spinach, steamed
-1/4 cup pine nuts, toasted
-2/3 cup ricotta cheese
-1/4 cup grated Parmigiano-Reggiano Cheese
-2 cloves garlic, finely chopped
-Salt and freshly ground black pepper
- Few grates nutmeg
-4 tablespoons olive oil

Directions
1. Preheat oven to 400 degrees F.

2. Drain spinach and squeeze out all water.

3. Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg. 

4. Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife.

5. Season the chicken with salt and pepper. Fill each with a small mound of spinach-cheese mixture.

6. Fold chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast.

7. Place in baking dish and brush chicken with olive oil and roast 20-25 minutes until cooked through.
Serve the Chicken dish with this equally the easy pasta dish and a simple Salad of  Arugula, Pomegranate Seeds, and Toasted Pecans tossed with a vinaigrette of olive oil and lime juice.

Whole Wheat Penne with Gorgonzola Sauce
-2 (12-ounce) packages whole wheat penne pasta
-2 tablespoons butter
-2 cloves garlic, finely chopped
-2 tablespoons all-purpose flour
-1 cup chicken or vegetable stock
-1 cup cream
-8 ounces Gorgonzola, cut into small pieces
-2 ounces Parmesan Cheese grated
-A few leaves fresh sage, finely chopped
-Freshly ground black pepper
-2 handfuls baby fresh Basil leaves

Directions
1. Heat water to a boil for pasta, salt water and cook pasta to al dente.

2. Heat butter in a large sauce pot, add garlic, cook 1 minute then whisk in flour, cook 1 minute.

3. Whisk in stock, then cream, bring to a bubble and stir in Gorgonzola and Parmesan cheeses, until melted.

4. Stir in sage and a little pepper and cook 2 -3 minutes more. 

5. Drain cooked pasta and place in a large serving bowl. Toss hot pasta with sauce and fresh Basil. 

Serve immediately.