The Stuff of Life

New Blog: Sweets to Savor

2011-08-06T22:36:00.001-07:00

Some of you may have noticed that the desserts posts have disappeared from this blog. Lately I have been pretty obsessed with making sweet stuff, so I decided to start a separate blog for that. You can check it out here:

Sweets to Savor

Turkish Stuffed Peppers

2011-06-16T20:03:00.000-07:00

I'm not sure what possessed me to make such a time consuming dinner on a weekday, when I knew I had a lot do to that day. Oh, and did I mention that I chose to make hummus - from scratch, using dried beans - as a side dish? I suppose it's a good thing I bought the pitas, and didn't try to make my own!

Somehow, though, I managed to get the peppers done while my almost 3-month-old daughter, Tova, napped (thankfully, she decided to take a really long afternoon nap today!). And they were worth every minute they took to make! I tend to love savory recipes that have cinnamon it them, and this was no exception. We all loved these, and I will definitely make them again.

In case you were wondering how I fit the hummus into my schedule: I soaked the chickpeas overnight, cooked them as soon as I woke up in the morning while I was getting the two older kids ready for school, put them in the fridge, and the finished making the hummus right before dinner.
I used THIS recipe, from the same cookbook as the peppers. It's fantastic.

Stuffed Peppers (Turkey)
Mediterranean Harvest, Martha Rose Shulman

6 medium red bell peppers
3 tablespoons extra virgin olive oil, divided
1 large or 2 medium onions, finely chopped
2 tablespoons pine nuts
2 tablespoons dried currants, soaked in hot water for 5 minutes
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon sugar
3 cups water, divided
1 1/4 cups short-grain rice
Salt and freshly ground pepper
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh dill
2 tablespoons fresh lemon juice (optional)
Lemon wedges

Cut the tops off the peppers and remove and discard the seeds and membranes. Save the tops.

Heat 1 tablespoon of the olive oil in a large, wide saucepan or skillet over medium heat and add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about 8 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to 1 minute, and stir in the currants, cinnamon, allspice, and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about 5 minutes. Add the rice, 3/4 teaspoon salt, and some pepper. Add 2 cups water and bring to a boil. Reduce the heat and simmer, uncovered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and cover the pan with a clean towel. Leave for 10 minutes, then stir in the herbs. Taste and adjust salt and pepper.

Stuff the peppers with the rice mixture and replace the caps. Stand the peppers in a wide pan. Mix together the remaining 1/2 cup water, 2 tablespoon olive oil, and the lemon juice, and pour over and around the peppers. Bring to a simmer, reduce the heat, and cover the pan. Simmer for 40 to 50 minutes, until there is no longer any liquid, just oil, in the pan and the peppers are very tender. Uncover and cool in the pan.

Arrange the peppers on a platter, garnish with lemon wedges for squeezing over the peppers, and serve.

6 main dish servings or 8 to 10 appetizer servings

Advance preparation: This is an excellent keeper, and since it should be served at room temperature, it's fine to make it a day ahead and refrigerate overnight. Bring back to room temperature before serving. You can also make the rice filling a day before stuffing the peppers.

Pesto Pasta with Chickpeas and Tomatoes

2011-06-13T19:17:00.000-07:00

I wanted to make something to use up some pesto I had in the fridge, and after looking through a few cookbooks I decided on this recipe. The pesto is mixed with some of the pasta cooking water and tossed with the pasta, and then the pasta is topped with a delicious tomato-chickpea sauce.

This was a very tasty meal that came together really quickly, making it great for a weeknight dinner.

Pesto Pasta with Chickpeas and Tomatoes
366 Delicious Ways to Cook Rice, Beans, and Grains, Andrea Chesman

2 tablespoons extra-virgin olive oil
2 shallots, minced
4 garlic cloves, minced
4 cups diced vine-ripened or canned tomatoes
1 cup dry white wine
1 cup chicken or vegetable broth
1/2 teaspoon hot red pepper flaked (I used just a dash)
Salt and freshly ground black pepper
2 cups cooked chickpeas, drained (I used canned)
1 pound orecchiette or shells
1/2 cup store-bought or homemade pesto

In a large skillet, heat the olive oil over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until the shallots are translucent, about 3 minutes. Increase the heat to high. Add the tomatoes, wine, and both, and cook until the sauce thickens, about 10 minutes. Add the hot pepper flakes and season to taste with salt and pepper. Add the chickpeas and cook another 5 minutes.

Meanwhile, cook the pasta until just al dente. Drain well, reserving a few tablespoons of the cooking liquid to thin down the pesto. Place the pasta in a large serving bowl. Thin the pesto with the reserved cooking liquid, add the pesto sauce to the pasta, and toss well.

To serve, spoon the pasta into individual bowls. Top with the tomato-chickpea mixture. Serve at once.

4-6 servings

(Based on 4 serving:) 795 Calories, 26 grams Protein, 18.9 grams Fat, 1mg Cholesterol, 9 grams Dietery fiber, 243 mg Sodium, 108 mg Calcium

Bruschetta with White Bean Puree

2011-05-02T19:51:00.000-07:00

I've tried several white bean dips, and this one is by far my favorite. It's really creamy and fresh tasting. I had to hold myself back from going back for thirds!

(I forgot to save the bean broth, so I just used water in the puree and it came out fine. Also, my beans were finished cooking after the first hour, so make sure to keep a close eye on them.)

Bruschetta with White Bean Puree
The Very Best of Recipes for Health, Martha Rose Shulman

This recipe will give you more white bean puree than you'll need for the bruschetta. The savory, hummus-like mixture makes a great high-protein, high-fiber dip or spread, so you'll be glad to have plenty left over. You can use canned white beans for this, though they won't taste as good. Substitute milk for the bean broth and omit the garlic.

1 cup dried white beans, rinsed and picked over, soaked for 6 hours or overnight in 1 quart water
1 medium onion, halved
4 garlic cloves, divided
1 bay leaf
Salt
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Ground black pepper
4-8 slices country bread, preferably whole grain
1 tablespoon chopped fresh sage, rosemary, or parsley

Drain the beans and transfer to a large, heavy saucepan. Add the onion, 2 of the garlic cloves, the bay leaf, and 1 quart of water. Bring to a boil over high heat. Reduce the heat, cover, and simmer for 1 hour. Add salt to taste and simmer for 30 minutes to 1 hour, or until the beans are thoroughly tender. Drain through a sieve set over a bowl. Set aside the cooking liquid. Discard the onion and bay leaf.

Mash 1 of the raw garlic cloves with 1/4 teaspoon salt with a mortar and pestle.

Place the beans and the mashed garlic in a food processor and puree. With the machine running, add 2 tablespoons of the bean broth, 2 tablespoons of the oil, and the lemon juice. Stop the machine, taste, and adjust the seasoning with salt and black pepper. Add more of the bean broth as needed for a creamier consistency. The mixture should have the same consistency as moist hummus.

Lightly toast the bread. Halve the remaining garlic clove and rub the toast, then brush with the remaining 1 tablespoon oil. Top with the white beans, sprinkle with the herbs, and serve.

4 servings (plus extra white bean puree)

362 Calories, 16 g protein, 49 g carbohydrates, 16 g fiber, 12 g fat, 2 g sat fat, 0 mg cholesterol, 177 mg sodium

Crisp Spiced Chicken with Hummus Vinaigrette

2011-03-09T19:43:00.000-08:00

I had originally planned on making this for dinner last Sunday, but the store I shop at (which always has pomegranates) was out of pomegranates. They finally had some in stock today, so I was able to make this for dinner tonight.

The combination of just a few ingredients added up to a delicious chicken - I even ate the skin, which I almost never do! The couscous was fantastic, too. And the vinaigrette was really good - I could see myself using as a dip for raw veggies, or even as a salad dressing.

Needless to say, this is definitely something I will make again!

Crisp Spiced Chicken with Hummus Vinaigrette
Food & Wine, February 2001 (Recipe by Adam Erace)

4 chicken drumsticks
4 chicken thighs
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons ground coriander
Salt and freshly ground pepper
4 cups cooked couscous
1/2 cup coarsely chopped roasted pistachios
1/2 cup pomegranate seeds
1 1/2 cups coarsely chopped flat-leaf parsley
1 cup prepared hummus
1/4 cup white wine vinegar
2 tablespoons water

Preheat oven to 450F. In a bowl, toss the chicken with 2 tablespoons of the oil and the coriander; season with salt and pepper. Arrange the chicken on a rack set over a baking sheet, skin side up. Roast in the upper third of the oven for 35 minutes, turning twice, until chicken is cooked through. Turn on the broiler and broil for 2 minutes, until the skin is crisp and golden.

Meanwhile, in a bowl, toss the couscous with the pistachios, pomegranate seeds and 1/2 cup of the parsley. In a blender, puree the hummus and vinegar with the remaining 1 cup of parsley and 1/4 cup of oil. Add 2 tablespoons of water and puree until smooth. Season the dressing with salt and pepper.

Stir one-third of the dressing into the couscous and transfer to a platter. Arrange the chicken on top and serve right away, passing the extra dressing on the side.

4 servings

Greek Panzanella

2011-02-22T12:06:00.000-08:00

I've always been hesitant to try panzanella (an Italian salad, typically made with tomatoes and stale bread). I assumed that if you let pieces of bread, even stale or toasted bread, soak in a vinaigrette, they would get soggy. And that just sounded completely gross to me. However, when I saw the picture of this recipe in Ina Garten's new cookbook I decided it was time to try it.

This recipe combines the typical ingredients of a Greek salad with chunks of toasted bread. And, WOW, is it good!!! Briny olives, salty feta, fresh vegetables. And the bread.... Oh, the bread! The bread ended up being my favorite part! Crispy on the outside, chewy on the inside, and full of so much flavor - not only from the dressing, but also from the vegetables that it marinates with. I already can't wait to make this one again!

Greek Panzanella
Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips, Ina Garten

3/4 cup good olive oil, divided
6 cups (1-inch) diced rustic bread
Kosher salt and freshly ground black pepper
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and large-diced
1 yellow red bell pepper, seeded and large-diced
1 pint cherry or grape tomatoes, halved
1/2 small red onion, thinly sliced in half-rounds
1/4 cup good red wine vinegar
2 teaspoons minced garlic (2 cloves)
1 teaspoon dried oregano, crushed
1/2 teaspoon Dijon mustard
1/2 pound good feta cheese, 3/4-inch-diced
1/2 cup kalamata olives, pitted

Heat 1/4 cup of the olive oil in a large (12-inch) saute pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Set aside.

Place the cucumber, bell peppers, tomatoes, and red onion in a large bowl and toss together.
For the vinaigrette, place the vinegar, garlic, oregano, mustard, 1 teaspoon kosher salt, and 1/2 teaspoon pepper in a small bowl and whisk together. Whisking constantly, slowly add the remaining 1/2 cup of olive oil to make an emulsion.

Add the feta, olives, and bread to the vegetables in the bowl, add the vinaigrette, and toss lightly. Set aside for 30 minutes for the flavors to develop. Season to taste and serve at room temperature.

6 servings

Peppered Pear and Goat Cheese Scones

2011-01-25T20:43:00.000-08:00

I have a bit of an obsession with goat cheese, so when I was looking for another recipe to try from Savory Baking, I chose to make these scones. I loved them - the combination of tangy goat cheese, sweet pears and spicy pepper was awesome!

Peppered Pear and Goat Cheese Scones
Savory Baking, Mary Cech

2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons granulated sugar
1 1/4 teaspoons salt
1 1/4 teaspoons freshly cracked black pepper
1/2 cup (1 stick) unsalted butter, cold and cut into 1/2-inch cubes
1 medium pear, peeled, cored, and roughly chopped
4 ounces goat cheese, broken into large walnut-size pieces
1/2 cup whole or low-fat (1% or 2%) plain yogurt
2 tablespoons whole milk, plus more for brushing

Preheat the oven to 375F and line a baking sheet with parchment paper or a nonstick baking mat. Put the flour, baking powder, sugar, salt, and pepper in a medium bowl and stir together. Add the butter and break it into pea-size pieces with your fingertips. Sprinkle the pear pieces and crumbled goat cheese over the top of the flour mixture and gently toss together, being careful not to break the cheese into smaller pieces.

Soften the yogurt by whisking in the milk. Pour the yogurt over the flour mixture and gently blend the ingredients together with a spatula, being careful not to break up the cheese. The dough may look slightly dry, but it will produce a moist scone. Divide the dough into six equal mounds on the baking sheet, leaving about a 1-inch space between each to allow for slight spreading.

Brush the tops of the scones with a little milk. Place the baking sheet in the center of the oven and bake until lightly brown, about 25 minutes. Remove the baking sheet from the oven to a cooling rack. Serve warm or at room temperature.

6 servings

Onion, Fennel, and Orange Upside-Down Shortcake

2010-12-28T18:49:00.000-08:00

On a recent trip to the library, I came across the book Savory Baking. I flipped through it, and after seeing the gorgeous pictures and reading some of the recipes, I checked it out.
Last night I made my first recipe from it - a savory upside-down cake, meant to be eaten as a side dish. Since it was more time-consuming than I usually like for a weekday, I just served it with some scrambled eggs, and I thought it was great!
I can't wait to try more recipes from this book!

Onion, Fennel, and Orange Upside-Down Shortcake
Savory Baking, Mary Cech

Onion Filling
3 tablespoons extra-virgin olive oil
3 medium onions, thinly sliced
1/2 cup dry sherry (I used dry white wine)
2 tablespoons brown sugar
1/2 cup balsamic vinegar
1 tablespoon fennel seeds, toasted and crushed
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup water
1 small red bell pepper, roasted, peeled, and roughly chopped

Shortcake
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
zest of 1 medium orange
6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
1 cup whole milk

To prepare the onion filling, put the olive oil, onions, sherry, brown sugar, vinegar, fennel seeds, salt, and pepper in a large saute pan or wide-bottomed skillet over medium-high heat. Cover and cook for 25 minutes, stirring occasionally to prevent the onions from sticking. Stir in the water. Add the roasted red peppers to the onions. Cover, reduce the heat to medium, and cook for an additional 15 minutes, stirring often. Remove from the heat.

Cut a piece of aluminum foil to fit the bottom of a 9-inch round cake pan. Place it in the bottom of the cake pan and generously oil or spray the foil and the sides of the pan. Spread the onions evenly in the pan, reserving some to spoon over the finished cake.

To prepare the shortcake, preheat the oven to 350F. Put the flour, baking powder, salt, and orange zest in the bowl of a food processor fitted with a blade attachment. Add the butter and pulse for 10 seconds, or until the butter is pea-size. Add the milk and pulse until the mixture starts to form into a dough. Carefully spread the dough over the onions, leaving no gaps and making sure the edges of the pan are covered with dough. Put the pan in the oven and bake just until the top of the cake feels firm in the center when lightly pressed, about 30 minutes (the top will not look brown). Transfer to a rack and let cool for 5 minutes.

Run a sharp knife around the inside of the pan. Place and hold a large serving plate over the top of the pan and invert the cake onto the plate. Carefully remove the cake pan and foil. Spoon the reserved onions over the cake. Cut into wedges and serve warm.

6-8 servings

Eggplant Caponata

2010-12-23T20:28:00.000-08:00

This is one of my favorite ways to cook eggplant. It's a fabulous sweet-and sour dish that is great served hot as a side dish, but my favorite way to eat it is at room temperature (or a little warm) with some really good crusty bread.

Eggplant Caponata
Everyday Italian, Giada De Laurentiis

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch cubes
1 medium onion, chopped
1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces
1 (14 1/2-ounce) can diced tomatoes with juices
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
1/4 cup red wine vinegar
4 teaspoons sugar
1 tablespoon drained capers
1/2 teaspoons salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Fresh basil leaves for garnish, optional

In a large, heavy skillet, heat the oil over a medium flame. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Add the onion and saute until translucent, about 3 minutes. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Stir in the vinegar, sugar, capers, and 1/2 teaspoon each of salt and pepper. Season with more salt and pepper to taste. Transfer the caponata to a bowl, garnish with the basil leaves, and serve.

6 side-dish servings (will serve more as an appetizer)

Marinated Spanish Olives

2010-12-02T16:58:00.000-08:00

I made these olives today to serve as part of an appetizer course for tomorrow evening. I tasted them after only about 4 1/2 hours of marinating, and they are fantastic! I imagine that they will only get better as they marinate longer.
These are great little nibbles that take minutes to put together and can be made ahead of time. Keep them in mind if you are going to be doing any entertaining this holiday season (or any other time).

Marinated Spanish Olives

Cooking Light, September 2002

You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary.

24 large unpitted Spanish olives

2 tablespoons sherry vinegar (I used red wine vinegar)

1 tablespoon extra-virgin olive oil

2 teaspoons coriander seeds, crushed

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

1/2 teaspoon crushed red pepper

2 garlic cloves, thinly sliced

Fresh rosemary sprigs, optional

Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired.

6 servings (serving size:4 olives)

Per serving: 49 Calories, 3.6g fat, 0.2g protein, 3.1g carb, 0.2g fiber, 0mg chol, 0.4 mg iron, 322mg sodium, 13 calc.

Potato Latkes

2010-12-02T09:04:00.000-08:00

Most potato latkes are made with either grated potatoes, resulting in a crisp latke, or with a smooth batter, resulting in a latke with a wonderfully creamy interior. This recipe combines the two, giving you the best of both. I started making these a few years ago, and it is by far my favorite latke recipe.

Happy Hanukkah!

Potato Latkes

Kosher by Design, Susie Fishbein

You can make the latkes up to 4 hours in advance. When ready to serve, bake at 375F for 5 minutes. They can also be frozen and reheated at 375F for 8 minutes per side.

Serve with applesauce and/or sour cream.

2 pounds Yukon gold or Russet Potatoes, peeled

1 medium yellow onion, quartered
4 medium scallions
1 large egg
1 1/2 teaspoons salt
Black pepper
3 tablespoons fresh parsley (optional)
1 cup peanut oil (I used canola)

Using the grating disc of a food processor, grate the potatoes. Remove half of the grated potatoes to a large strainer set over a large bowl. Replace the food processor disc with the metal blade. Add the onion and scallions. Pulse until mixture is smooth.

Add the potato/onion mixture to the grated potatoes in the strainer. Push down to strain out as much liquid as possible. Let the liquid sit in the bowl for 5 minutes. Pour off the liquid, reserving the potato starch at the bottom of the bowl.

Add the potatoes to bowl with potato starch. Mix in the egg, salt, pepper, and parsley, if desired.

In a large skillet, heat the oil until very hot, but not smoking. Add the potato mixture 1 heaping tablespoon at a time. Fry until golden, flip and fry until golden on the other side. Drain on paper bags or paper towels. Do this until all the batter is used.

14-18 latkes

Chicken, Broccoli and Red Pepper Stir-Fry

2010-11-30T19:50:00.000-08:00

For something so simple, this was a really good dinner! I used boneless, skinless chicken thighs, so the chicken stayed really moist, but you can use breast meat if you prefer. You can also use different vegetables for variety.

Just make sure to have all your ingredients chopped and measured ahead of time, because once you start cooking, it goes really fast.

Chicken, Broccoli and Red Pepper Stir-Fry

1/4 cup chicken broth

3 tablespoons soy sauce

2 tablespoons dry white wine

1 tablespoon cornstarch

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch wide strips

Salt & Pepper

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 tablespoon peeled and chopped fresh ginger

2 cups broccoli florets

2 medium red bell peppers, thinly sliced

1 onion, thinly sliced

Pinch red pepper flakes

Combine broth, soy sauce, wine, and cornstarch in a small bowl, whisking until smooth; set aside.

Sprinkle chicken with salt and pepper; set aside.

Heat oil in a wok or large nonstick skillet over high heat. Add garlic and ginger; stir-fry 30 seconds. Add chicken; stir-fry 2 minutes.

Add broccoli, bell pepper, onion, and pepper flakes; stir-fry 5 minutes or until vegetables are crisp-tender and chicken is cooked through.

Add broth mixture and bring to a boil. Boil 1 minute, stirring constantly until thickened and bubbly.

4 servings

Buttercrust Corn Pie with Fresh Tomato Salsa

2010-07-26T19:46:00.000-07:00

I marked this recipe to try over nine years ago (yes, you read that right - nine years ago!). In fact, it was in the first issue of Cooking Light magazine I ever bought. And I am so glad that I finally tried it! It's a lovely dish that highlights the best of summer produce.

Buttercrust Corn Pie with Fresh Tomato Salsa

Cooking Light, June 2001

Salsa:

2 1/2 cups chopped tomato

1/2 cup thinly sliced green onions

2 tablespoons chopped seeded jalapeno pepper

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/8 teaspoon black pepper

Pie:
1 1/4 cups crushed fat-free saltine crackers (about 35 crackers) (I used regular)

3 tablespoons grated fresh Parmesan cheese

3 tablespoons butter, melted

1 large egg white, lightly beaten

Cooking spray

1 1/4 cups fat-free milk

2 3/4 cups fresh corn kernels (about 5 ears)

1 teaspoon sugar
1/2 teaspoon onion salt (I used 1/4 teaspoon salt & 1/4 teaspoon granulated onion)

2 tablespoons all-purpose flour

1/2 cup thinly sliced green onions
3 tablespoon chopped ripe olives

2 large egg whites, lightly beaten

1 large egg, lightly beaten
1/8 teaspoon paprika

Preheat oven to 400F.

To prepare salsa, combine the first 7 ingredients in a medium bowl.

To prepare the pie, combine the crackers, cheese, butter, and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into the bottom and up the sides of a pie plate coated with cooking spray. Bake at 400F for 5 minutes; cool on a wire rack.

Combine 1 cup milk, corn, sugar, and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust, and sprinkle with 2 tablespoons cracker mixture and paprika.

Bake at 400F for 20 minutes or until the center is set. Serve with salsa.

6 servings

277 Calories, 9.6g Fat, 11.1g Protein, 40.2g Carbs, 3.9g Fiber, 54mg Chol, 2.3mg Iron, 758mg Sodium, 140mg Calcium

Fish Tacos

2010-07-14T19:45:00.000-07:00

I made these fish tacos again for dinner tonight. They were fantastic! I served it with Spanish rice and a ccorn salad.

Sweet Challah

2010-07-13T20:02:00.000-07:00

This is THE BEST challah recipe! I've made it many times, and it always comes out perfectly. The bread is really soft. It is sweet, but not too sweet. And the honey adds a wonderful fragrance to the loaves.
It also multiplies beautifully if you need more than one challah.
One thing though - don't attempt to make it without the saffron. I did that once and the challah was really bland. I know that saffron is expensive, but just a little bit goes a really long way, and it is worth the splurge.
Let me also add that your house will smell fantastic for hours after they are baked!!

Sweet Challah

Cooking Light, November 2005

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

3 tablespoons honey

Dash of saffron threads, crushed

3 tablespoons butter, melted and cooled

1 teaspoon salt

1 large egg

3 cups bread flour (about 14 1/4 ounces), divided

Cooking spray
1 teaspoon cornmeal
1 teaspoon water

1 large egg yolk, lightly beaten

1/4 teaspoon poppy seeds

Dissolve yeast in 1 cup warm water in a large bowl; stir in honey and saffron threads. Let stand for 5 minutes. Add melted butter, 1 teaspoon salt, and egg; stir well with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour to yeast mixture, and stir until a soft dough forms. Cover and let stand for 15 minutes.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Shape dough into a ball; return to bowl. Cover and let rise an additional 40 minutes or until doubled in size. Punch dough down; cover and let rest 15 minutes.

Divide dough into 3 equal portions. Working with 1 portion at a time (cover remaining dough to prevent drying), on a lightly floured surface, roll each portion into a 25-inch rope with slightly tapered ends. Place ropes lengthwise on a large baking sheet sprinkled with cornmeal; pinch ends together at untapered ends to seal. Braid ropes; pinch loose ends to seal. Cover and let rise 20 minutes or until almost doubled in size.

Preheat oven to 375°.

Combine 1 teaspoon water and large egg yolk, stirring with a fork until blended. Uncover loaf, and gently brush with egg yolk mixture. Sprinkle evenly with 1/4 teaspoon poppy seeds. Bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack.

1 loaf, 12 servings per loaf

157 Calories, 4.1g Fat, 5g Protein, 26.9g Carbohydrate, 1.7mg Iron, 202mg Sodium, 7mg, Calcium

Farfalle with Zucchini, Mint, and Almonds

2010-07-13T19:43:00.000-07:00

This is a lovely summer pasta dish. Although I do not grow my own vegetables (I've killed pretty much everything I've tried growing, except for rosemary and oregano), I know that many people who have gardens tend to have an abundance of zucchini and mint, and this would be a great way to use some of it up.
I served it with a simple tomato salad (sliced vine-ripened tomatoes, minced fresh garlic, coarse sea salt, freshly ground black pepper, and extra-virgin olive oil). This salad would also be wonderful with it.

Farfalle with Zucchini, Mint, and Almonds

Vegan Italiano, Donna Klein

2 medium zucchini (about 6 ounces each), cut into 1/2-inch cubes
1/2 cup loosely packed fresh mint or basil
1/4 cup extra-virgin olive oil
1/4 cup blanched almonds
2 large garlic cloves, peeled
1 teaspoon coarse salt, plus additional to taste
Freshly ground black pepper, to taste
1 pound farfalle (bow tie pasta), cooked according to package directions until al dente, drained

Place the zucchini in a medium saucepan with salted water to cover; bring to a boil over high heat. Reduce the heat to medium and cook until tender, about 3 minutes. Drain.

Place the mint, oil, almonds, garlic, salt, and pepper in a food processor fitted with the knife blade; process until smooth. Add about three-fourths of the drained zucchini and process until pureed but still slightly chunky.

Place the hot cooked pasta in a large bowl and add the zucchini puree and remaining zucchini; toss well to thoroughly combine. Serve warm or at room temperature.

5 to 6 main-dish servings, or 8 pasta-course servings

Per serving: 490 Calories, 14g protein, 16g Total Fat, 2g Sat. Fat, 0mg Cholesterol, 72g Carbohydrate, 4g Dietary Fiber, 388mg Sodium

Rigatoni with Goat Cheese

2010-05-24T19:09:00.000-07:00

I had goat cheese left over from the spread I made last week, so I decided to make this recipe for dinner tonight - it's a favorite around here!

Goat Cheese Spread

2010-05-21T19:05:00.000-07:00

I made this spread to have with the bread I made. It was SO GOOD - I highly recommend that you try it. If you want to keep it simpler, just make the goat cheese/cream cheese mixture. It was wonderful even without the pesto and sun-dried tomatoes.

(I was unable to take a picture until the day after I served it, so here it's a little bit lopsided, but when I served it the loaf came out perfectly from the pan. It looked great in addition to tasting great!)

Goat Cheese Spread

Southern Living, September 2002

2 (8-ounce) packages cream cheese, softened

8 ounces goat cheese

2 garlic cloves, minced

4 teaspoons chopped fresh, or 1 1/4 teaspoons dried, oregano

1/8 teaspoon freshly ground black pepper

1/4 cup basil pesto
1/2 cup dried tomatoes packed in oil, drained and chopped

Process first 5 ingredients in a food processor until smooth. Spread one-third of the cheese mixture onto the bottom of a plastic wrap-lined 8-x4-inch loaf pan. Top with pesto; spread one-third cheese mixture over pesto. Sprinkle with dried tomatoes; top with remaining cheese mixture. Cover and chill 8 hours. Invert spread onto a serving plate, discarding plastic wrap.

12 to 16 appetizer servings

No-Knead Crusty White Bread

2010-05-21T18:42:00.000-07:00

I have a love/hate relationship with homemade bread . There is nothing quite like homemade bread - the smell as it bakes, the fresh taste of a just-baked loaf. But I hate, hate , hate kneading dough. I just really hate the mess that it makes in the kitchen (and on me), and I have no patience for the time that it takes. So when I saw this recipe for no-knead bread I knew that I had to try it. And I'm really glad that I did! It was so easy, and the results were fantastic! Everybody who tasted it raved about how good it was. I will definitely be making this often!
I did make a couple small changes: I did not have instant yeast, so I used an equal amount of active dry yeast that I dissolved in the water for 5 minutes before adding the flour and salt. Also, when I mixed everything together, the dough was a bit dry (I don't know if it was because of the weather or because I used a different brand of flour) so I added an extra 1/4 cup or so of warm water to make a wet dough.
I let mine rise for 5 days.

No-Knead Crusty White Bread

KingArthurFlour.com

The most basic of all no-knead loaves, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, crusty artisan-style bread. If you're a first-time bread baker, you'll never believe this bread came out of your own oven. If you're a seasoned yeastie, you'll love this recipe's simplicity.

Our thanks to Jeff Hertzberg and Zoe Francois, whose wonderful book, Artisan bread in Five Minutes a Day, is the inspiration for this recipe.

3 cups lukewarm water

2 pounds King Arthur Unbleached All-Purpose Flour (6 1/2 - 7 1/2 cups)

1 tablespoon salt

1 1/2 tablespoons instant yeast

* If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure the flour by weight, use 32 ounces (2 pounds).

Combine all of the ingredients in a large mixing bowl or a large (6-quart) food-safe plastic container. For first-timers, "lukewarm" means about 105F, but don't worry about getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.

Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with a beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined. Next, you're going to let the dough rise. If you've made the dough in a plastic container, you're all set - just let it stay there, covering the container with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

Cover the bowl or container, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it will get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's okay; that's what it's supposed to do.

When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough - a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball or a large grapefruit.

Plop the sticky dough onto a floured work surface, and round it into a ball or a longer log. Don't fuss around trying to make it perfect; just do the best you can.

Place the dough on a piece of parchment parchment paper (if you're going to use a baking stone), or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

Let the dough rise for about 45 to 60 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450F while the dough rests. Place a shallow pan on the lowest oven rack, and have 1 cup of hot water ready to go.

When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2-inch deep. The bread may deflate a bit; that's okay. It'll pick right up in the hot oven.

Place the bread in the oven, and carefully pour the cup of hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

3 to 4 loaves.

Marinara Sauce

2010-05-13T15:54:00.000-07:00

Next week I am going to be making a few things that use marinara sauce, so today I threw together this super-simple recipe. I portioned it into zip-top bags to put in the freezer until I need to use it.

Marinara Sauce

Everyday Italian, Giada De Laurentiis

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste.

Makes about 2 quarts (8 cups)

Veggie Slaw

2010-05-06T12:10:00.000-07:00

This is a great fresh-flavored alternative to a creamy coleslaw.

Veggie Slaw

The Kosher Palette II

Salad:

1 head red cabbage, shredded, or 2 (12-ounce) bags shredded red cabbage

1 pound carrots, shredded
1 red onion, finely chopped
1 each orange, yellow and red peppers, chopped

1 Hass avocado, peeled, pitted, and cut into small pieces

Garlic Herb Dressing:

1/2 cup olive oil

1/3 cup red wine vinegar or cider vinegar

1/4 cup fresh dill weed, chopped

3 tablespoons fresh parsley, chopped

2 tablespoons lemon juice

1 tablespoon mustard

2 to 3 garlic cloves

2 teaspoons salt

1/2 teaspoon pepper

Combine cabbage, carrots, red onion, and bell peppers in a large bowl.

Combine all the dressing ingredients in a food processor and process until well mixed.
Toss the salad with the dressing and avocado, and mix well.
12-14 servings

Meatballs in Sweet-and-Sour Sauce

2010-05-06T11:50:00.000-07:00

Every so often I just want to have a not-quite-so-healthy comfort food kind of meal. When I do, I often turn to this meatball recipe. It's meant to be an appetizer, but if you make the meatballs larger and serve it over rice, it makes a really great dinner.

I did serve it with a veggie-filled slaw to add SOME nutrition to this meal :)

Meatballs in Sweet-and-Sour Sauce

1 cup jellied cranberry sauce
3/4 cup ketchup
1/4 cup brown sugar
2 teaspoons lemon juice

1 pound ground beef
1 egg, beaten
1/2 cup bread crumbs
1/2 onion, grated (I use 1/2 onion, minced)
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon dried oregano

In a large saucepan combine cranberry sauce, ketchup, brown sugar and lemon juice. Cook over low heat, stirring often, until smooth, 25 to 30 minutes.
In a large bowl combine the ground beef, egg, bread crumbs, onion and seasonings. Form into 1-inch balls. Add meatballs to the sauce and simmer, covered, for one hour. Serve hot.

Island Bean Burgers with Caribbean-Style Creole Sauce

2010-05-04T13:31:00.000-07:00

One of my favorite go-to cookbooks is Donna Klein's Vegan Italiano. It's filled with delicious recipes that are healthy, inexpensive and easy to make. When I saw that she had a new cookbook out, The Tropical Vegan Kitchen, I immediately checked it out from the library.
Last night I tried my first recipe from it - Island Bean Burgers with Caribbean-Style Creole Sauce. Although I have tried many bean burger recipes before, and liked them, I never thought I'd classify one as an "Oh, my God!" recipe. But that is exactly what I exclaimed when I took my first bite of this. The burgers themselves were very good, but the sauce just took them over to fantastic! Seriously. I'm already looking forward to making them again.
I had them with roasted sweet potato wedges... which I dipped into the extra sauce, of course! Yum!

Island Bean Burgers with Caribbean-Style Creole Sauce
The Tropical Vegan Kitchen, Donna Klein

For a spicier burger, add a dash of hot pepper sauce or a pinch of cayenne pepper to the bean mixture before cooking.

1 cup rinsed and drained canned black beans

1 cup cooked brown rice, preferably warm

2 tablespoons finely chopped onion

1 1/2 tablespoons tomato ketchup

1 teaspoon chili powder

1/2 teaspoon dried oregano

1/4 teaspoon ground cumin

1 large garlic clove, finely chopped

Salt and freshly ground black pepper

1 tablespoon peanut oil (I used canola)

4 hamburger buns, preferably whole wheat

Caribbean-Style Creole Sauce (recipe follows)

In a large bowl, mix together the beans, rice, onion, ketchup, chili powder, oregano, cumin, garlic, salt, and pepper until well combined. Mash well with a potato masher. Divide mixture into 4 balls. With wet hands, form each ball into an even patty.

In a medium skillet, heat the oil over medium heat. Add the patties and cook until browned, 4 to 5 minutes per side. Place each patty inside a hamburger bun and serve at once, passing the Creole sauce separately.

4 servings

Caribbean-Style Creole Sauce

1 tablespoon canola oil

2 tablespoons finely chopped red onion

1 large garlic clove, finely chopped

1 tablespoon finely chopped fresh flat-leaf parsley or cilantro

1/4 teaspoon dried thyme

1/2 cup tomato ketchup

1/4 cup water

1/2 tablespoon cider vinegar

1/2 tablespoon fresh lime juice, or more to taste

1 teaspoon molasses

1/8 to 1/4 teaspoon hot pepper sauce, or more to taste (I used sriracha - Thai hot chili sauce)

Salt and freshly ground black pepper, to taste

In a small saucepan, heat the oil over medium heat. Add the onion and garlic, stirring constantly, 2 minutes. Add the parsley and thyme and cook, stirring constantly, 1 minute. Stir in the ketchup, water, vinegar, lime juice, molasses, hot pepper sauce, salt and pepper. Bring to a boil, stirring occasionally; reduce heat to low and simmer, uncovered, 3 minutes, stirring occasionally. Remover from heat and let cool to room temperature. Mixture can be stored, covered, in the refrigerator up to 5 days.

Makes about 1 cup

Rotelle with Roasted Grape Tomatoes and Basil

2010-01-19T22:56:00.001-08:00

Sometimes a few simple ingredients combine to become a really great dish, and this is one of those recipes. Roasting the tomatoes concentrates their flavor, and when combined with other Italian staples it makes for a delicious meal.

Rotelle with Roasted Grape Tomatoes and Basil

Vegan Italiano, Donna Klein

2 pints (4 cups) grape or cherry tomatoes, halved

2 tablespoons extra-virgin olive oil, divided

1 teaspoon coarse coarse salt, plus additional to taste, if necessary

8 ounces rotelle, fusilli, or other spiral-shaped pasta

1/2 cup loosely packed fresh basil leaves, torn into small pieces

2 large cloves garlic, finely chopped

Freshly ground black pepper, to taste

Preheat the oven to 250F. Line a large baking sheet with sides with parchment paper.

Arrange the tomatoes, cut sides up, in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and sprinkle with the salt. Bake in the center of the oven until the tomatoes are dried around the edges but still moist, about 1 1/2 hours (cherry tomatoes will take longer).

Meanwhile, cook the pasta in a large stockpot in boiling salted water according to package directions until al dente. Reserve 1/2 cup of the cooking liquid, then drain well. Return to the pot and add the tomatoes, reserved cooking liquid, basil, remaining oil, garlic, pepper, and salt, if necessary; toss well to thoroughly combine. Serve warm.

3 to 4 servings

Black Bean Soup with Cumin, Chiles, and Lime

2010-01-14T16:43:00.000-08:00

This is a great recipe for a weeknight soup - not too many ingredients, quick to make, and absolutely delicious!

Black Bean Soup with Cumin, Chiles, and Lime

A Year in a Vegetarian Kitchen, Jack Bishop

3 tablespoons canola oil

2 medium onions, chopped

4 medium garlic cloves, minced

1 small jalapeno, stemmed and minced (I used a large jalapeno, seeded)

1 tablespoon chili powder

1 tablespoon ground cumin

Salt

1 (12-ounce) bottle beer (I used Coors)

1 cup cold water

3 (15-ounce) cans black beans, rinsed and drained

2 tablespoons fresh lime juice

Sour cream or plain yogurt for garnish

Chopped fresh cilantro leaves for garnish

Heat oil in a Dutch oven over medium heat until shimmering. Add the onions and cook until translucent, about 5 minutes. Stir in the garlic and jalapeno and cook until fragrant, about 1 minute.

Add the chili powder, cumin, and a generous amount of salt, and cook until the spices are fragrant, about 1 minute. Pour the beer and water into the pot. Bring to a boil and simmer until the alcohol aroma fades, about 5 minutes.

Add the beans and bring the soup back to a boil. Simmer until the soup thickens and the flavors blend, about 10 minutes.

Remove 2 cups of the soup into a blender and puree until smooth. Return the pureed soup to the pot. Add the lime juice and adjust the seasonings, adding salt to taste. The soup can be refrigerated in an airtight container for several days. Warm over low heat. Serve, garnishing the bowls with a dollop of sour cream and a sprinkle of cilantro.

4 to 6 servings

Smoked Mozzarella, Tomato and Basil Panini

2010-01-08T13:28:00.000-08:00

I had some smoked mozzarella in the freezer that I wanted to use, so I made these sandwiches on the panini grill last night. They were just sourdough rolls, smoked mozzarella, sliced tomatoes and whole fresh basil leaves. They were delicious!

Fish Tacos

2010-01-04T21:49:00.000-08:00

These tacos were super-easy and super-good. I couldn't believe how quickly the kids gobbled these up - they are definitely going to be repeated often!

Fish Tacos

Everyday Food: Great Food Fast

1/4 cup reduced-fat sour cream

2 tablespoons fresh lime juice

Coarse salt and freshly ground pepper

1/4 small red cabbage, thinly shredded (about 2 1/2 cups)

4 scallions, thinly sliced (about 1/2 cup)

1 jalapeno chile, halved lengthwise, one half minced (I seeded)

2 tablespoons olive oil

1 pound tilapia fillets, cut into 16 equal strips

8 6-inch flour tortillas (I used corn tortillas)

1/2 cup fresh cilantro leaves

In a large bowl, combine the sour cream and lime juice.; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss the cabbage, scallions, and minced jalapeno with the remaining sour cream mixture. Season again with salt and pepper.

In a large nonstick skillet, heat the oil and remaining jalapeno half over medium-high heat; swirl to coat the bottom of the pan. Season the fish on both sides with salt and pepper. In two batches, cook the fish until golden brown on both sides, 5 to 6 minutes. Discard the jalapeno.

Meanwhile, warm the tortillas according to package directions (or over a gas burner).

To make the tacos, fill the tortillas with slaw, fish, and fresh cilantro. Drizzle with the reserved sour cream mixture. Serve immediately.

4 servings

Vegetables Paprikash with Poppy Seeds and Kasha

2009-12-21T20:21:00.000-08:00

When we were growing up, my mother would sometimes make Kasha Varnishkes, a traditional Eastern European Jewish dish of kasha (buckwheat groats) with bow-tie pasta and slow-cooked onions. I loved it, so when I saw this recipe that uses kasha as a bed for creamy, paprika-laced vegetables, I knew I had to try it. It may not make for a beautiful photograph, but with a salad and some bread it made for a warming, filling meal on this first night of winter.

Vegetables Paprikash with Poppy Seeds and Kasha

The Best 125 Meatless Main Dishes, Susann Geiskopf-Hadler & Mindy Toomay

The Kasha:

1 tablespoon canola oil

1/2 cup finely chopped green cabbage

3 garlic cloves, minced

1 1/4 cups dry kasha (buckwheat groats)

2 1/2 cups water

1/8 teaspoon salt

Several grinds pepper

The Vegetables:

1 1/2 cups water

2 tablespoons paprika

1 medium cauliflower, cut into medium florets

2 medium onions, coarsely chopped

2 ribs celery, cut into 1-inch lengths

1/2 pound mushrooms, quartered

1 large carrot, coarsely chopped

1/8 teaspoon salt

3/4 cup light sour cream

3/4 cup plain nonfat yogurt

1 tablespoon prepared horseradish

1/2 cup firmly packed minced fresh parsley

1 tablespoon poppy seeds

In a saucepan over medium heat, heat the oil and saute the cabbage and garlic for about 2 minutes, then stir in the kasha and toast it, stirring frequently, 5 minutes. Stir in the water, salt, and pepper and bring to a boil. Cover, reduce heat to low, and cook 20 minutes.

Put the water in a large dutch oven or stockpot and stir in the paprika. Add the onion and celery and bring to a simmer over medium heat. Stir and cook for 5 minutes. Stir the cauliflower, mushrooms, and carrot into the onions so that everything is coated with the paprika. Stir in the salt, cover, reduce heat, and simmer until the vegetables are tender, about 10 minutes.

Meanwhile, whisk the sour cream with the yogurt, horseradish, and parsley. When the vegetables are done, whisk a few tablespoons of the cooking liquid into the sour cream mixture to warm it a bit, then gently stir the sour cream into the pot to coat the vegetables. heat over a tiny flame for 1 minute only.

Arrange the kasha in a ring around the edge of a large platter, drizzling it with a little sauce. Spoon the creamed vegetables into the center and sprinkle with the poppy seeds. Serve immediately.

6 servings

South of the Border Pizza

2009-12-09T11:14:00.000-08:00

I made this pizza for the first time in a few years, and it is still as great as I remember!

South of the Border Pizza

The Best 125 Meatless Main Dishes, Susann Geiskopf-Hadler and Mindy Toomay

Dough for 1 pizza

1 cup black beans (I use whole 15-ounce can)

1/4 cup water or bean cooking liquid

1 minced green onion

1/2 teaspoon cumin

1/2 teaspoon chili powder

1 garlic clove, minced

1/8 teaspoon salt (I did not use)

A few grinds of black pepper

1 1/4 cups monterey jack cheese (I used mozzarella)

1/2 cup fresh cilantro, minced

1 (4 1/2-ounce) can diced green chilies, drained

1 (2 1/4-ounce) can sliced black olives, drained

2 medium fresh tomatoes, sliced

1 medium avocado, sliced

Preheat oven to 5ooF.

Roll out pizza dough into a 12-inch circle.

Place beans and water in bowl of food processor, along with the green onions, cumin, chili powder, garlic, salt and pepper. Puree until smooth.

Spread Bean mixture over prepared crust. evenly distribute cheese, cilantro, chilies, and olives. Arrange the tomato slices over everything.

Bake for 10-15 minutes, until the cheese is melted and the crust is golden.

Arrange avocado slices on the pizza.

6 servings

Curried Vegetables with Dahl

2009-12-01T08:57:00.000-08:00

This was a nice and healthy meal, full of those Indian flavors that I love. Although I don't have a picture of it, I am going to include the recipe for the rice that I served with it - it was sooo good!

Curried Vegetables with Dahl

Moosewood Restaurant Cooks at Home, The Moosewood Collective

1 1/2 cups red lentils or yellow split peas

4 or 5 cups water

1 onion, chopped (about 1 cup)

1 fresh green chile, minced (I used a jalapeno, seeded)

3 tablespoons vegetable oil or ghee (clarified butter)

2 sweet potatoes, peeled and diced (about 4 cups)

1 tablespoon mild curry powder

1 teaspoon ground cumin

2 tablespoons grated fresh ginger root

2 cups water

1/2 head cauliflower (about 4 cups florets)

2 green or red bell peppers, chopped (about 2 cups)

10 ounces fresh spinach

2-3 tablespoons fresh lemon juice

Salt to taste

Rinse the lentils or split peas. Lentils cook faster and absorb less water than split peas, so use 4 cups of water for lentils, 5 cups of water for split peas. In a covered saucepan, bring the water and lentils or peas to a boil. reduce heat, uncover, and simmer for about 30 minutes, until tender.

In a large soup pot, saute the onion and chile in the oil for several minutes. Add the sweet potatoes, curry powder, cumin, and ginger and continue to saute for 2 to 3 minutes, stirring often. Pour in the 2 cups of water. Cut the cauliflower into florets and add to the pot. Add the bell peppers, cover, and simmer for 10 minutes.

While the vegetables simmer, rinse, stem, and coarsely chop the spinach. Pour the lentils or peas and their cooking liquid into a blender or food processor, and puree for 2 to 3 minutes to make a smooth dahl. When the cauliflower is tender, stir in the spinach, the dahl and the lemon juice. Simmer just until the spinach has wilted. Add salt to taste, and serve immediately.

4 to 6 servings

Coconut Basmati Rice

Moosewood Restaurant Cooks at Home, The Moosewood Collective

1 1/4 cups water

1 cup white basmati rice

1/2 cup coconut milk

1/2 teaspoon turmeric

1/4 teaspoon salt

1 piece cinnamon stick (1-1 1/2 inches)

1/4 cup dried currants or raisins

1 dried chile (optional) (I didn't use)

In a heavy saucepan with a tightly fitting lid, bring the water to a boil. While the water heats, rinse the rice well. When the water boils, stir in the rice and all of the remaining ingredients. Return to a boil. Stir, cover, reduce the heat to low, and simmer for 15 minutes. Remove the cinnamon stick and the optional chile, stir to fluff the rice, and serve.

3 to 4 servings

Iberian Meat Loaf

2009-11-10T18:52:00.000-08:00

This was a nice change from a standard meat loaf. However, it was just a little bit dry, so next time I would either use ground dark meat turkey or a very lean ground beef. I served it with Spanish rice.

Iberian Meat Loaf

Cooking Light, March 2006

1 1/2 pounds ground turkey breast
1 (8-ounce) can tomato sauce, divided
1 cup chopped onion
1/2 cup dry breadcrumbs
1/2 cup chopped fresh parsley
1/3 cup sliced pitted manzanilla (or green) olives
1 1/2 teaspoons paprika
1 1/2 teaspoons chopped fresh oregano
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
2 large egg whites
1 garlic clove, minced
Cooking spray

Preheat oven to 350°.

Combine turkey, 1/2 cup tomato sauce, and remaining ingredients except cooking spray in a large bowl.

Shape mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 1/2 cup tomato sauce evenly over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 165°. Let stand 10 minutes. Cut loaf into 12 slices.

6 servings

Pulled Chicken Sandwiches with Mango Slaw

2009-10-26T21:07:00.000-07:00

These were good. While I do have a pulled chicken sandwich recipe that I like better, I would definitely make these again simply because of how quick they are to make. Next time, though, I would probably make some more of the chicken mixture because the portion size was just a bit small for a hungry husband :)

The coleslaw was really good, too. My 6 1/2-year-old daughter, Ella, thanked me for putting mango in it!

Black Pepper and Molasses Pulled Chicken Sandwiches

with Mango Slaw

Cooking Light, November 2009

3 tablespoons ketchup

1 tablespoon cider vinegar

1 tablespoon prepared mustard

1 tablespoon molasses

3/4 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground ginger

12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces

4 sandwich rolls, cut in half horizontally

12 dill pickle chips

Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups of meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Mango Slaw:

4 cups packaged coleslaw mix

1 cup chopped mango

1/4 cup vertically sliced red onion

1/4 cup canola mayonnaise (I used light mayonnaise)

1 tablespoon cider vinegar

1 tablespoon sugar

1/4 teaspoon salt

Combine all ingredients in a large bowl. Toss well.

4 servings

Potato and Chickpea Salad

2009-10-25T21:08:00.000-07:00

This potato salad was really good, but I think next time I would cut down on the garlic - it was just a little bit too strong. We had it with barbecued chicken, but I would even serve it as a main dish with some bread.

Potato and Chickpea Salad

Vegan Italiano, Donna Klein

1 1/2 pounds small red-skin potatoes

1/4 cup low-sodium vegetable broth

2 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

4 cloves garlic, finely chopped

1/2 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

3 medium plum tomatoes, chopped

1/2 medium red onion, finely chopped

1 (16-ounce) can chickpeas, rinsed and drained

1/4 pound fresh spinach or arugula leaves, chopped (optional) (I didn't use)

Place the potatoes in a large saucepan or medium stockpot with salted water to cover; bring to a boil over high heat. Reduce the heat to a gentle boil and cook until the potatoes are just tender, about 15 minutes, depending on size. Drain and set aside to cool slightly.

Meanwhile, in a large bowl, whisk together the broth, oil, vinegar, garlic, salt and pepper. Stir in the tomatoes and onions. Let stand a few minutes to allow the flavors to blend.

As soon as the potatoes are cool enough to handle, yet still quite warm, cut them in half or in quarters, depending on size. Stir the dressing a few times, and add the warm potatoes along with the chickpeas and spinach (if using). Toss gently until the potatoes are thoroughly coated. Serve warm or at room temperature. Alternatively, let cool to room temperature and refrigerate a minimum of 3 hours, or up to 2 days (or overnight if using spinach), and serve chilled or return to room temperature.

6-8 servings

Slow and Easy White Bean Cassoulet

2009-10-22T18:20:00.000-07:00

When I saw this recipe posted on the Cooking Light Message Boards, I immediately put it on my menu for this week. Not only is it wallet-friendly, but since it is made in a slow-cooker I was able to throw it together in the morning, freeing up my (usually hectic) afternoon a little bit.

I was really good, and I would definitely made it again. I served it with crusty bread and a green salad.

Slow and Easy White Bean Cassoulet

Fresh from the Vegetarian Slow Cooker, Robin Robertson

2 tablespoons olive oil

1 large yellow onion, chopped

2 large garlic cloves, minced

8 ounce baby carrots, halved (I used 2 regular carrots, chopped)

3 cups cooked, or 2 (15-ounce) cans, Great Northern beans, drained and rinsed

1 (28-ounce) can diced tomatoes, undrained

1 tablespoon tomato paste

1/2 cup vegetable stock

1/4 cup white wine

2 bay leaves

2 teaspoons dried thyme

Salt and freshly ground black pepper

1/2 cup dried breadcrumbs

1 tablespoon chopped fresh parsley

Heat one tablespoon of the oil in a large skillet over medium heat. Add onion, carrots and garlic, cover, and cook until softened, about 5 minutes.

Transfer onion mixture to a 4 quart slow cooker. Add beans, tomatoes, tomato paste, stock, wine, bay leaves and thyme. Season with salt and pepper. Cover and cook on low for 8 hours.

When cassoulet is nearly ready to serve, lightly toast the breadcrumbs in the remaining tablespoon oil in a small skillet over medium-high heat.

To serve, remove and discard bay leaves, top with the toasted breadcrumbs, and garnish with the parsley.

4-6 servings

Cauliflower Soup with Parsley

2009-10-21T22:27:00.000-07:00

This soup got a "WOW!" reaction from Chaim. It really was that good! Even the kids loved it. I can't wait to make this again!

I pureed all of it since I wanted a creamy soup.

Cauliflower Soup with Parsley

Vegan Italiano, Donna Klein

1 large head cauliflower (about 2 pounds), cored and cut into 1/2-inch florets

1/4 cup extra-virgin olive oil

4 large cloves garlic, finely chopped

1/4 teaspoon red pepper flakes, or to taste (I used about 1/8 teaspoon)

4 cups low-sodium vegetable broth

1/2 teaspoon salt

Freshly ground black pepper, to taste

1/4 cup finely chopped fresh flat-leaf parsley

Bring a medium stockpot filled with salted water to a boil over high heat. add the cauliflower and cook until just tender, 4 to 5 minutes. Drain well and set aside.

Place the oil in the stockpot and heat over medium heat. Add the garlic and red pepper flakes and cook, stirring constantly, 1 m minute. Reduce the heat to medium-low and add the cauliflower; cook, stirring often, until beginning to brown, about 5 minutes. Add the broth, salt, and black pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered, 10 minutes. transfer about two-thirds of the soup to a food processor fitted with a knife blade, or to a blender (I used an immersion blender right in the pot). Process until smooth and pureed. Return mixture to the pot and stir in the parsley. Cook over low heat until heated through. Serve hot.

6 servings

Chicken Tacos with Mango-Avocado Salsa

2009-10-20T20:47:00.000-07:00

These tacos were so easy to make, and really good - perfect for a weeknight meal. And the salsa was great - I'd even make it on it's own to eat with tortilla chips.

Chicken Tacos with Mango-Avocado Salsa

Cooking Light

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper (I used 1/8 teaspoon)
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper (I removed seeds)
8 (6-inch) corn tortillas

Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.

While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.

Heat tortillas according to package directions; top with chicken and salsa.

4 servings

Pasta with Roasted Pepper Pesto

2009-10-19T19:00:00.000-07:00

This was so good! The combination of smoky roasted red peppers and sweet sun-dried tomatoes, with just the teeniest hint of spice from the cayenne, worked so well together. We all loved it, and the kids want to have the leftovers for lunch tomorrow :)

The only change I made was to use regular pasta because I did not have multigrain.

Multigrain Pasta with Roasted Pepper Pesto

Kosher by Design Lightens Up, Susie Fishbein

1 small head roasted garlic (see note at bottom)

3 red bell peppers

6 sun-dried tomato halves

2 teaspoons pine nuts

1/3 cup extra-virgin olive oil

1 teaspoon balsamic vinegar

2 tablespoons water

1/2 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 (14.5-ounce box multigrain rotini pasta (such as Barilla Plus)

Preheat broiler.

Cut peppers in half and discard the seeds. Place on a jelly-roll pan, skin-side-up, and broil until skin is blackened. Place in a sealed zip-top bag. When cool enough to handle, remove from bag and slip the skins off.

Place the prepared peppers, sun-dried tomatoes, pine nuts, olive oil, vinegar, water, basil, garlic powder, salt, cayenne pepper, and the roasted garlic cloves into the bowl of a food processor fitted with a metal blade. Pulse to form a thick sauce.

Cook pasta according to package directions. Drain and immediately transfer to a serving bowl. Top with the pesto and toss to combine. Serve hot or at room temperature.

6 servings

*To roast garlic: Slice off top 3/4 inch of a head of garlic to expose the cloves. Spray with cooking spray, or drizzle with olive oil, and season with salt and pepper. Wrap in foil and bake at 350F until golden, fragrant and soft, about 45-60 minutes.

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

2009-10-16T16:51:00.000-07:00

I've made this recipe several times, always to rave reviews. It's great to make when you want something that tastes special, but doesn't take long to make.

This time I just made garlic mashed potatoes to serve alongside, but the potatoes in the recipe are really good. I served the meat on top of baby greens.

Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes

Cooking Light

Steak:
1/4 cup packed dark brown sugar
1/4 cup minced green onions
1/4 cup bourbon
1/4 cup low-sodium soy sauce
1/4 cup Dijon mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
1 (2-pound) flank steak, trimmed
Cooking spray
1/2 teaspoon cornstarch

Potatoes:
3 pounds small red potatoes
6 garlic cloves, peeled
1/2 cup reduced-fat sour cream
1/3 cup 2% reduced-fat milk
2 1/2 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh chives

Garnish:
8 fresh chives, cut into 1-inch pieces

To prepare steak, combine first 7 ingredients in a large zip-top plastic bag; add steak. Seal and marinate in refrigerator 8 hours or overnight, turning bag occasionally. Remove steak from bag, reserving marinade.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut diagonally across grain into thin slices.

Combine reserved marinade and cornstarch in a saucepan. Bring to a boil; cook 1 minute, stirring constantly.

To prepare potatoes, place potatoes and garlic in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 30 minutes or until tender. Drain.

Return potatoes and garlic to pan, and place over medium heat. Add sour cream, milk, butter, salt, and 1/4 teaspoon pepper. Mash potato mixture to desired consistency with a potato masher. Stir in chopped chives. Mound 3/4 cup potatoes on each of 8 plates; arrange 3 ounces steak around each serving of potatoes. Drizzle 1 tablespoon sauce on each plate; sprinkle with chive pieces, if desired.

8 servings

Bourbon Chicken

2009-09-29T23:20:00.000-07:00

This sauce from this was excellent! However, next time I would use boneless, skinless chicken thighs because the chicken breasts got a little dry.

I did cut back on the crushed red pepper for the kids - I just used a little sprinkle. And no, there is no bourbon in this recipe :)

Bourbon Chicken

recipezaar.com, recipe #45809

2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

1-2 tablespoons olive oil

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.

Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.

Serve over hot rice.

4 servings

Quick Meat Loaf

2009-09-01T19:07:00.000-07:00

This is going to be my new go-to recipe for meat loaf. It is so good - incredibly moist, and it cooks in half the time of a regular meat loaf. And I love how the sweet ketchup plays off the slightly spicy meat.

Quick Meat Loaf

Cooking Light

1/3 cup chopped green onions
3 tablespoons dry breadcrumbs
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 pound ground sirloin
1 large egg, lightly beaten
6 tablespoons ketchup, divided
Cooking spray

Preheat oven to 400°.

Combine first 9 ingredients in a large bowl; add 1/4 cup ketchup. Mix beef mixture with hands just until combined. Shape beef mixture into a 9 x 4–inch loaf on a broiler pan coated with cooking spray. Bake at 400° for 20 minutes. Brush top of meat loaf with remaining 2 tablespoons ketchup. Bake 7 additional minutes or until done. Slice loaf into 8 equal pieces.

4 servings

Beer Bread

2009-08-24T20:04:00.000-07:00

I love this stuff! I don't make it very often (because I really can't eat just one piece of this!), but it is definitely a favorite recipe here. I don't have a loaf pan, so I baked it in an 8x8-inch baking dish.

I've only ever made it plain, but there is a list of mix-ins at the end of the recipe.

Beer Bread

The Pastry Queen, Rebecca Rather

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

3 tablespoons sugar

1 (12-ounce) bottle beer or ale

1/2 cup (1 stick) unsalted butter, melted

Preheat the oven to 350F. Generously grease a 9 by 5-inch loaf pan with butter or cooking spray. In a medium bowl, stir together the flour, baking powder, salt, and sugar. Pour in the beer and stir until just incorporated. (The dough will be sticky and heavy.) Pour half the melted butter into the bottom of the prepared pan. Spoon in the bread dough and pour the remaining butter on top. Bake for 50 to 60 minutes, until the bumpy top is golden brown. Remove from the pan.

This bread is best served warm, but it is still good cooled.

10 servings (yeah, right, sure!)

Mix-ins:

Chopped chives

Chopped chile peppers (such as jalapenos)

Chopped green onions

Any grated cheese

Vine-Ripened Tomato Salad with Parsley Vinaigrette

2009-08-20T21:17:00.000-07:00

This salad is AWESOME!!! Make sure to have plenty of good crusty bread to dip into the juices - it's quite addicting!

Vine-Ripened Tomato Salad with Parsley Vinaigrette

Vegan Italiano, Donna Klein

1/4 cup extra-virgin olive oil

2 tablespoons white wine vinegar

1/2 tablespoon Dijon mustard

1 large garlic clove, fiely chopped

1 teaspoon Kosher salt

1 teaspoon sugar

Freshly ground black pepper, to taste

1/4 cup finely chopped fresh flat-leaf parsley

6 small vine-ripened tomatoes (about 4 ounces each), cut into 1/2-inch thick slices

In a large bowl, whisk together the oil, vinegar, mustard, salt, and pepper; stir in the parsley. Let stand about 5 minutes to allow the sugar to dissolve. Add the tomatoes and toss gently yet thoroughly to combine. Let stand at room temperature about 15 minutes to allow the flavors to blend. Toss again and serve. Alternatively, cover and refrigerate a minimum of 3 hours, or overnight, and serve chilled or return to room temperature.

4 servings

Beef Carnitas

2009-08-18T11:50:00.000-07:00

This meat is so good! It has so much flavor, and it's so tender from the long cooking time. It also made the house smell fabulous while it was cooking! I doubled the recipe, and used a chuck roast that I cut up myself.

I served it in some warm corn tortillas, and made a black bean salad to have on the side.

Beef Carnitas

Cooking Light

Cooking spray
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Leftovers can be wrapped tightly in heavy-duty plastic wrap or foil, and placed in a zip-top plastic freezer bag; they will keep in the freezer for up to three months.

4 servings

Black Bean Salad with Mexican Flavors

2009-08-18T11:35:00.000-07:00

This is a really nice salad - filling, but not heavy, with a light dressing that complements, but doesn't overpower, the ingredients.

The author suggests serving it with scrambled eggs and tortillas, but if you are not a vegetarian this would be great with some grilled chicken or tacos.

Black Bean Salad with Mexican Flavors

A Year in a Vegetarian Kitchen, Jack Bishop

2 (15-ounce) cans black beans, rinsed and drained

1 medium ripe tomato, cored and diced

1 medium avocado, halved, pitted, scooped from the skin, and diced

2 tablespoons minced fresh cilantro leaves

1 small jalapeno chile, stemmed, seeded, and minced

3 tablespoons fresh orange juice

1/2 teaspoon ground cumin

Kosher salt

2 tablespoons extra-virgin olive oil

Combine the beans, tomato, avocado, cilantro, and chile together in a large bowl.

Whisk together the orange juice, cumin, and salt to taste in a small bowl. Whisk in the oil. Pour the dressing over the black bean salad and toss gently. Adjust the seasonings, adding salt to taste, and serve.

4-6 servings

Chickpea Curry with Whole Spices

2009-08-07T10:57:00.000-07:00

This was really good, and a great way for me to get the Indian flavors that I love without the spiciness that the kids hate!

Chickpea Curry with Whole Spices

A Year in a Vegetarian Kitchen, Jack Bishop

2 tablespoons canola oil

1 cinnamon stick, about 4 inches long

1 bay leaf

10 whole black peppercorns 1/2 teaspoon coriander seeds (optional)

1 medium onion, minced

1 (14.5-ounce) can diced tomatoes, drained

3 medium garlic cloves, minced

1 tablespoon minced fresh gingerroot

1 teaspoon ground cumin

1 teaspoon turmeric

3 (15-ounce) cans chickpeas, rinsed and drained

1 1/2 cups water

2 tablespoons minced fresh cilantro leaves

Kosher salt

Heat the oil in a large saute pan over medium-high heat until shimmering. Add the cinnamon stick, bay leaf, peppercorns, and coriander seeds, if using, and cook until fragrant, about 30 seconds. Add the onion and cook until it starts to brown, about 4 minutes.

Add the tomatoes, garlic, ginger, cumin, and turmeric and simmer until the tomato juice evaporates and the mixture looks dry and begins to sizzle, 3 to 4 minutes.

Stir in the chickpeas and water and bring to a boil. Reduce the heat and simmer briskly until the sauce thickens slightly and the flavors are blended, about 5 minutes. Add the cilantro and salt to taste. Pick out and discard the cinnamon stick and bay leaf before serving. The stew can be refrigerated in an airtight container for several days. Warm over low heat to serve.

4 servings

Basmati Rice Pilaf

2009-08-07T10:46:00.000-07:00

Basmati Rice Pilaf
A Year in a Vegetarian Kitchen, Jack Bishop

2 tablespoons unsalted butter or canola oil (I used 1 tablespoon)
1 1/2 cups basmati rice
6 whole green cardamom pods, lightly crushed, or 1 cinnamon stick
2 1/4 cups water
1 teaspoon kosher salt

Heat the butter in a medium saucepan, preferably nonstick, over medium heat until foaming. Add the cardamom pods or cinnamon stick and cook until aromatic, about 30 seconds. Add the rice and cook, stirring constantly, until the rice smells toasted but has not colored, about 3 minutes. Add the water and salt and bring to a boil. Reduce the heat to low, cover, and cook (without opening the lid), until all the liquid has been absorbed, about 15 minutes.
Remove the pot from the heat and set aside, covered, for 10 minutes to allow the rice to finish cooking. Fluff rice with a fork and serve.
4 servings

Summer Tomato Salad

2009-08-03T20:10:00.000-07:00

This tomato salad is sooo good! Make sure to serve it with some good bread for dipping into the juices - it's fabulous!

Summer Tomato Salad

Allrecipes.com, PEGGYLEBLANC

1 pint cherry tomatoes, halved
1 pint yellow pear tomatoes, halved (I used all red grape tomatoes)
1/4 cup chopped green onions
1 clove garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped cilantro
freshly ground black pepper to taste
ground red pepper to taste
salt to taste

In a bowl, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red pepper, and salt. Refrigerate 30 minutes and toss again before serving.

6 servings

Spanish Omelet with Peas, Potatoes, and Saffron

2009-08-03T19:47:00.000-07:00

This was a easy, flavorful, make-ahead recipe that, together with a tomato salad and some crusty bread, made for a fantastic summer meal.

Spanish Omelet with Peas, Potatoes, and Saffron

A Year in a Vegetarian Kitchen, Jack Bishop

This traditional Spanish omelet should be served chilled or at room temperature.

Kosher salt

1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice

1/2 pound peas in pods, shelled (about 2/3 cup), or frozen peas

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 medium onion, finely chopped

1/4 teaspoon saffron threads, crumbled between your fingers

6 large eggs

Freshly ground black pepper

Bring about 1 quart water to a boil in a medium saucepan over high heat. Add salt to taste and the potatoes and cook until the potatoes are just beginning to soften but are not at all mushy, about 7 minutes. Add the peas and continue to cook until the vegetables are barely tender, about 3 minutes. Drain and set aside to cool slightly.

Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof non-stick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook until softened, 8 to 10 minutes. (If the onion starts to turn brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan aside to let the onions cool slightly.

With a fork, beat the eggs, 1/4 teaspoon salt, and several grindings of pepper together in a medium bowl until well combined. Beat in the peas, potatoes, and onions, scraping the skillet as clean as possible.

Move an oven rack to the top position and heat the broiler. Heat the remaining oil in the skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly. Add the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet, until the bottom of the omelet is golden brown and the eggs are runny just on top, about 8 minutes.

Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. watch carefully to prevent the omelet from burning.

Remove the pan from the broiler. The omelet can be cooled to room temperature in the pan if desired. Once cooled, the omelet can be removed from the pan whole. Cut into wedges and serve, or chill for several hours.

(*Note: If you do not have an ovenproof skillet, you can wrap the handle of your skillet with a few layers of heavy duty foil.)

3-4 servings

My New Favorite Pizza Dough

2009-08-03T12:17:00.001-07:00

I decided to try a new pizza dough for dinner last night and we all loved it! The crust was chewy with lots of flavor. This is going to be my regular pizza dough from now on!

(*Note: I did use the semolina flour, but if you can't find it, substitute more all-purpose flour. It also doubles beautifully.)

Semolina Pizza Dough

Vegan Italiano, Donna Klein

2 1/2 teaspoons extra-virgin olive oil

1/8 teaspoon sugar

1 cup warm water (105F to 115F)

1 (1/4-ounce) package active dry yeast (about 1 tablespoon)

1 1/4 teaspoon salt

1 cup semolina flour

1 1/4 to 1 1/2 cups unbleached all-purpose flour, plus additional as necessary

Grease a large bowl with 1 teaspoon of the oil and set aside. In another large bowl, dissolve the sugar in the warm water. Sprinkle in the yeast and let sit until foamy, about 5 minutes. Stir in the remaining oil and salt. With a wooden spoon, gradually stir in the semolina flour and enough of the all-purpose flour to make a firm, soft dough.

Turn the dough onto a lightly floured work surface and knead until the dough is smooth and elastic, about 8 minutes, adding additional all-purpose flour as needed to prevent sticking. Gather the dough into a ball and place in prepared bowl, turning to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours. Turn the dough onto a lightly floured work surface and knead briefly to release any air pockets. Shape the dough into a ball. The dough is ready to be shaped and rolled as needed.

(Bake at 500F.)

Makes 1 (14-inch) pizza crust

Tilapia Tacos with Peach Salsa

2009-07-27T19:12:00.000-07:00

Let me start out by saying that the peach salsa in this recipe is really good! However, the breading would not stay on the fish very well, and it was not crispy. I think that if I would make this again I would probably just sprinkle the fish with some spices and pan-fry it in a little oil.

Tilapia Tacos with Peach Salsa

Cooking Light

Salsa:
2 cups finely chopped peeled peach (about 2 medium)
1/2 cup finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalapeño pepper, seeded and finely chopped
1 garlic clove, minced

Remaining ingredients:
1/2 cup panko (Japanese breadcrumbs)
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
1 pound tilapia, cut into 2-inch strips
Cooking spray
8 (6-inch) corn tortillas

To prepare salsa, combine first 8 ingredients in a medium bowl. Let stand 30 minutes at room temperature.

Preheat oven to 375°.

Combine panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add fish to bowl, tossing to coat. Place fish in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 10 minutes or until desired degree of doneness, turning once.

Heat tortillas according to package directions. Divide fish and salsa evenly among tortillas.

4 servings

Barbecue Chicken with Mustard Glaze

2009-07-12T15:08:00.000-07:00

Sorry - I'm a little behind in my posting.

I made this chicken about a week and a half ago, and it was fantastic and very easy. I can't wait to make this one again!

Barbecue Chicken with Mustard Glaze

Cooking Light

2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon sherry or red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

4 servings

Confetti Couscous

2009-07-12T14:59:00.000-07:00

I made this Israeli couscous salad to have with the chicken. It did take a little bit of work, but it was very easy and really good. The only change I made was to cook it in a grill pan in the house, and I cut the recipe in half.

Confetti Couscous

Cooking Light

2 baby eggplants, cut into 1/2-inch-thick slices
2 yellow squashes, cut into 1/2-inch-thick slices
2 red bell peppers, seeded and cut into quarters
1/3 cup extra-virgin olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups water
1 1/2 cups fat-free, less-sodium chicken broth
2 cups uncooked Israeli couscous
3 tablespoons red wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 cup chopped fresh basil

Prepare grill to medium-high heat.

Brush eggplant, squash, and bell peppers evenly with 4 teaspoons oil. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place vegetables on grill rack; grill 3 minutes on each side or until slightly charred. Cool and chop. Place vegetables in a large bowl.

Bring 2 cups water and broth to a boil in a medium saucepan. Stir in couscous. Reduce heat, and simmer 8 minutes or until couscous is tender. Drain and rinse with cold water. Add couscous, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper to vegetable mixture; toss. Combine vinegar and mustard in a medium bowl, stirring well. Gradually add remaining 1/4 cup oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinegar mixture over couscous mixture; toss to coat. Stir in basil.

8 servings

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

2009-07-06T19:42:00.000-07:00

This recipe caught my eye when I got the latest issue of Cooking Light, but I was not sure if I wanted to try it or not until I saw Ashley's review on her blog Big Flavors From a Tiny Kitchen (http://bigflavors.blogspot.com/). I am so glad I made it, because it was really good - the flavors went together wonderfully, and the grapes made it refreshing on a warm day. I will definitely be making this one again!

Bow Ties with Tomatoes, Feta, and Balsamic Dressing

Cooking Light

6 ounces uncooked farfalle (bow tie pasta)
2 cups grape tomatoes, halved
1 cup seedless green grapes, halved
1/3 cup thinly sliced fresh basil leaves
2 tablespoons white balsamic vinegar
2 tablespoons chopped shallots
2 teaspoons capers
1 teaspoon Dijon mustard
1/2 teaspoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons extra-virgin olive oil
1 (4-ounce) package crumbled reduced-fat feta cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain. Combine cooked pasta, tomatoes, grapes, and basil in a large bowl.

2. While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Drizzle vinaigrette over pasta mixture; toss well to coat. Add cheese; toss to combine.

4 servings

Chickpea-Vegetable Salad with Curried Yogurt Dressing

2009-07-02T07:27:00.000-07:00

This was a really great recipe for a warm day - no cooking needed, and really quick, too! I served it with whole wheat pita.

Chickpea-Vegetable Salad with Curried Yogurt Dressing

Cooking Light

Dressing:
1/3 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon lemon juice
1 1/2 teaspoons curry powder
3/4 teaspoon salt
1/2 teaspoon bottled minced garlic (I minced 1 fresh clove)
1/4 teaspoon freshly ground black pepper
1 (8-ounce) carton plain fat-free yogurt (I used low-fat)

Salad:
2 cups finely shredded carrot
1 1/2 cups thinly sliced yellow or red bell pepper
1 1/2 cups chopped plum tomato
1/2 cup golden raisins
1/4 cup finely chopped red onion
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
12 cups chopped romaine lettuce

To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk.

To prepare the salad, combine carrot and next 5 ingredients (carrot through chickpeas) in a large bowl. Pour 1/2 cup dressing over carrot mixture, tossing gently to coat. Place 2 cups lettuce on each of 6 plates, and drizzle each serving with about 1 tablespoon dressing. Top each serving with 1 1/3 cups carrot mixture.

6 servings

Pasta with Pomodoro Sauce

2009-06-29T14:27:00.000-07:00

Dinner really doesn't get much easier than this!

Pasta with Pomodoro Sauce

Cooking light

2 tablespoons olive oil

4 garlic cloves, minced

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

1 (28-ounce) can whole tomatoes, undrained and coarsely chopped

1/4 cup finely sliced fresh basil

8 cups hot cooked penne (about 1 pound uncooked)

Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes, stirring constantly (do not brown). Stir in pepper, salt, and tomatoes; bring to a boil. Reduce heat; simmer 7 minutes or until slightly thick, stirring occasionally. Remove from heat; stir in basil. Serve over pasta.

6 servings

Spaghetti with Meat Sauce

2009-06-22T19:31:00.000-07:00

I don't usually follow a recipe when I make meat sauce, but I thought I'd give this one a try. I'm glad I did, because I really liked it. And it's a great recipe to throw together when you're short on time.

Spaghetti with Meat Sauce

Cooking Light

12 ounces uncooked spaghetti
3/4 pound ground sirloin
1 cup chopped onion
1 1/2 teaspoons bottled minced garlic
3/4 cup dry red wine
1 (26-ounce) bottle low-fat spaghetti sauce

2/3 cup 2% reduced-fat milk (I used soy milk)
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat a large nonstick skillet over medium-high heat. Add the beef; cook until browned, stirring to crumble. Drain beef, and set aside.

Add onion and garlic to pan; sauté 3 minutes. Add wine; cook 3 minutes or until liquid almost evaporates.

Stir in beef and spaghetti sauce; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Stir in the milk, salt, and pepper; cook 3 minutes, stirring occasionally. Serve sauce over pasta.

6 servings

Quick Vegetarian Chili with Avocado Salsa

2009-06-11T18:37:00.000-07:00

I have been eyeing this recipe for a long time, and I am so glad that I finally made it - YUM!!!

I couldn't find quick-cooking barley, so I partially cooked pearl barley and added 2/3 cup of that.

Quick Vegetarian Chili with Avocado Salsa

Cooking Light

2 teaspoons canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons reduced-fat sour cream
6 lime wedges
Avocado Salsa (recipe follows)

Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, and Avocado Salsa.

Avocado Salsa
1/2 cup finely chopped peeled avocado
1/3 cup chopped seeded tomato
2 tablespoons finely chopped onion
1 tablespoon finely chopped seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Combine all ingredients; toss mixture gently. Serve salsa immediately.

Garlic Burgers

2009-06-10T19:20:00.000-07:00

These burgers were great! I love that it uses portobello mushrooms along with the beef to add bulk, allowing you to have a nice big burger without too much fat. The mushrooms also add lots of moisture.

I served these with coleslaw (recipe follows) and roasted sweet potato wedges.

Garlic Burgers

Kosher by Design Lightens Up, Susie Fishbein

For the burgers:

1 1/2 pounds lean ground beef

1 large shallot

2 cloves fresh garlic

6 ounces portobello mushroom caps

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon cracked black pepper

2 teaspoons dried parsley

1 tablespoon low-sodium soy sauce

1 teaspoon Worcestershire sauce

nonstick cooking spray

For the garlic spread:

1 teaspoon canola oil

4 cloves fresh garlic, sliced

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/8 teaspoon chili powder

1/2 cup light mayonnaise

6 whole wheat buns

1 tomato sliced, optional, for garnish

Place the ground beef into a large mixing bowl. Place the shallot and garlic into the bowl of a food processor fitted with a metal blade and pulse until finely chopped. Add the portobello mushrooms and pulse until the mixture resembles ground beef; don't over-pulse or it will turn into a paste.

Add the mushroom mixture to the beef, along with the red pepper flakes, black pepper, parsley, soy sauce, and Worcestershire sauce. Use your hands to gingerly toss until the meat is all mixed and seasoned.

Spray a grill pan with nonstick cooking spray. Heat the pan over medium heat.

Make 6 patties; they should be about 1-inch thick and 6-inches in diameter. Grill for about 6 minutes on each side.

Over medium-low, heat the canola oil in a small pot. Add the sliced garlic and cook, stirring constantly, until garlic is fragrant, about 3 minutes, making sure the garlic does not burn. Add the garlic powder, onion powder, and chili powder. Remove from heat and stir in the mayonnaise.

serve the burgers, topped with the garlic spread, on whole wheat buns. garnish with sliced tomatoes if desired.

6 servings

Cider-Mustard Slaw

Cooking Light

Combine half of one (16-ounce) package cabbage-and-carrot coleslaw mix, 1 tablespoon brown sugar, 2 tablespoons cider vinegar, 1 tablespoon coarse ground mustard, and 1/8 teaspoon salt.

4 servings

Sweet-and-Sour Stir Fry

2009-06-09T18:43:00.000-07:00

I'm so sorry for this awful, unappetizing photo. It really does not do this meal justice, because this was seriously the best stir-fry I have ever made. It had tons of flavor, and was sweet but not cloying like the take-out day-glo orange stuff. I was just so tired and hungry last night that when dinner was ready I just wanted to eat, so I didn't take the time to get a better picture. So please overlook this and make this dish!!!

I doubled the meat and soy-cornstarch mixture, and used boneless, skinless chicken thighs.

Sweet-and-Sour Stir Fry

Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless

For the sauce and marinade:

2 garlic cloves, peeled

1 teaspoon grated fresh ginger

1/4 cup dark brown sugar

1/4 cup rice vinegar

4 tablespoons soy sauce, divided (I used low-sodium)

2 tablespoons ketchup

1 tablespoon cornstarch

For the stir-fry:

8 ounces raw pork tenderloin or boneless, skinless chicken thighs, cut into 1/4-inch slices

2 tablespoons vegetable oil, divided

1 medium red onion, cut into 1/4-inch slices

1 medium red bell pepper, cut into 1/4-inch strips

6 ounces snow peas or sugar snap peas

1/4 head green cabbage, sliced 1/8-inch thick (3 packed cups)

1/2 cup cilantro leaves

Using a garlic press, crush garlic into a small bowl. Add the ginger, sugar, vinegar, 2 tablespoons of the soy sauce and the ketchup.

Combine the cornstarch and the remaining 2 tablespoons soy sauce in a bowl. Add the meat and toss to coat.

Set a wok or very large (12-inch) skillet (non-stick works best) over high heat. When very hot, add 1 tablespoon of the oil. Swirl wok or skillet to coat evenly. Immediately add the sliced onion. Stir with a spatula to coat with oil. Add the bell pepper strips and stir to coat. Add the peas. Cook - stirring with a spatula nearly continuously - until the onion looks a little soft, about 2 minutes from when the onions went in. Add the sliced cabbage. stir continuously until the cabbage begins to wilt, about 2 minutes more. Scrape vegetables from the wok or skillet onto a serving platter. Wipe out with paper towels and set it over high heat again.

When very hot add the remaining 1 tablespoon oil. Swirl wok or skillet to coat evenly. Add the meat and its marinade. Stir with a spatula to coat with oil, then spread out flat in wok. Wait 10 seconds or so, then start slowly turning and stirring meat until browned - about 2 minutes (a little more for chicken).

Immediately add the vegetables and sauce to the pan. Cook - stirring continuously - until sauce boils and vegetables are hot, about 1 minute. Add the cilantro and toss a few more times. Scoop onto a serving plate.

4 servings

Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives

2009-06-09T18:36:00.000-07:00

This pasta was really good with lots of flavor, and I was able to use up a little bit of the huge rosemary plant in my backyard (I also grow oregano, so this dish was perfect!).

Penne Pasta with Roasted Fennel, Cherry Tomatoes, and Black Olives

Cooking Light

1/2 pound fennel bulb
1/2 cup kalamata olives, pitted and halved
2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh oregano
2 cups cherry tomatoes, halved
1/8 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
8 ounces uncooked penne (about 2 cups)
1/2 teaspoon salt
3/4 cup (3 ounces) freshly grated pecorino Romano cheese (I used Parmesan)

Preheat oven to 450°.
Cut fennel bulb in half lengthwise; discard core. Chop the fennel into bite-sized pieces. Combine fennel, olives, rosemary, oregano, and tomatoes in a 13 x 9-inch baking dish. Sprinkle fennel mixture with pepper; drizzle with olive oil. Toss well to coat. Bake fennel mixture at 450° for 30 minutes or until fennel is tender, stirring once.
Prepare pasta according to package directions, omitting salt and fat. Drain; place in a large bowl. Add fennel mixture and salt, and stir to combine. Add cheese; toss to combine.

4 servings

Pizza Sauce

2009-06-07T19:12:00.000-07:00

Tonight I made pizza for dinner. I kept it simple with a plain cheese topping, but I used this sauce recipe. I doubled it and put half of it in the freezer to use another time.

Basic Pizza Sauce

Cooking Light

This makes a chunky sauce; if you prefer a smoother consistency, you can puree the sauce in a food processor with one tablespoon water. Make-ahead tip: Prepare the sauce a day or two ahead and refrigerate it, or make a double batch and freeze the extra for up to one month.

Cooking spray
1/4 cup finely chopped onion
1 garlic clove, minced
1/4 cup white wine
2 tablespoons tomato paste
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
1 (14.5-ounce) can crushed tomatoes, undrained
1 tablespoon chopped fresh basil
1/2 teaspoon balsamic vinegar

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add garlic to pan; sauté 30 seconds. Stir in wine; cook 30 seconds. Add tomato paste, oregano, pepper, and tomatoes. Reduce heat, and simmer for 20 minutes or until thick. Remove from heat; stir in basil and vinegar. Cool.
Note: Nutritional analysis is for 1 1/3 cups Basic Pizza Sauce.
Spicy Pizza Sauce Variation: Add 1/2 teaspoon crushed red pepper with the oregano and black pepper; omit basil.

Yield: 1 1/3 cups.

Farfalle with Tuna

2009-06-02T19:18:00.000-07:00

This is a quick, simple, flavorful pasta dish made with ingredients that most people have in the pantry. Even the kids gobbled it up :)

Farfalle with Tuna

The Pasta Cookbook, Jenni Wright

2 tablespoons olive oil

1 small onion, finely chopped

1 garlic clove, finely chopped

1 (14-ounce) can chopped Italian plum tomatoes

3 tablespoons dry white wine

8-10 pitted black olives, cut into rings (I used kalamata)

2 teaspoons chopped fresh oregano or 1 teaspoon dried

3 1/2 cups dried farfalle

1 (6-ounce) can tuna in olive oil (I used chunk light in water)

Salt and ground black pepper

Heat the olive oil in a medium skillet or saucepan, add the onion and garlic and fry gently for 2-3 minutes until the onion is soft and golden.

Add the tomatoes to the pan and bring to a boil, then add the white wine and simmer the mixture for a minute or so. Stir in the olive and oregano, and salt and pepper to taste. Cover and cook for 20-25 minutes, stirring from time to time.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to package directions.

Drain the canned tuna and flake it with a fork. Add the tuna to the sauce along with about 4 tablespoons of the pasta cooking water. Taste and adjust the seasoning.

Drain the cooked pasta well and turn into a warmed large serving bowl. Pour the tuna sauce over the top and toss to mix. Serve immediately.

4 servings

Pan-Fried Chicken

2009-06-01T19:28:00.000-07:00

I love fried chicken, but I feel guilty if I make it more than once every few years. So when I came across this lighter version I had to try it - and it did not disappoint! The spices in the coating were fabulous, and it was moist and crispy without being greasy.

This is definitely going to be on regular rotation in our house!

Pan-Fried Chicken

Cooking Light

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon hot paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine sea salt
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/4 cup peanut oil (I used canola)

1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.

2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.

3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

4 servings

Potato Salad with Herbs and Grilled Summer Squash

2009-06-01T19:17:00.000-07:00

This is a really good fresh tasting potato salad, and I will definitely make this again! My changes: I used zucchini instead of yellow squash and cooked it in a grill pan; I left out the tarragon and increased the basil; and I substituted 1 tablespoon drained capers for the cornichons.

Potato Salad with Herbs and Grilled Summer Squash

Cooking Light

Salad:

2 pounds small red potatoes
3/4 pound yellow squash, cut lengthwise into 1/2-inch slices
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Dressing:
1/3 cup chopped fresh chives
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh tarragon
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons water
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped cornichons
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1. Preheat grill to medium-high heat.

2. To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.

3. Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

4. To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

6 servings

Fiesta Chicken Tacos with Mango Salad

2009-05-27T18:22:00.000-07:00

These are supposed to be Fiesta Chicken Tacos with Mango and Jicama Salad, but since I didn't have any jicama I made it without it. And they were really good!

Fiesta Chicken Tacos with Mango and Jicama Salad

Cooking Light

Salad:
3/4 cup (3-inch) julienne-cut peeled jicama (I left out)
1/2 cup sliced peeled ripe mango (I used a bit more)
1/4 cup sliced red onion
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
Dash of black pepper

Tacos:
1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground chipotle chile pepper (I used about half that)
1 cup sliced red bell pepper
1 cup sliced red onion
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 cup mixed salad greens

1. To prepare salad, combine first 8 ingredients.
2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

4 servings

Pasta with Sautéed Tomatoes, Olives, and Artichokes

2009-05-27T18:11:00.000-07:00

This is a great weeknight meal, coming together in the time it takes for the pasta to cook. The recipe says it makes 6 servings, but those would be pretty skimpy servings. For us it was the perfect amount to serve 2 adults and 2 children, along with a salad and some bread.

Pasta with Sautéed Tomatoes, Olives, and Artichokes
Cooking Light

1 teaspoon olive oil
2 cups halved cherry tomatoes (I used grape tomatoes)
1/2 cup thinly sliced pitted kalamata olives
1 (14-ounce) can quartered artichoke hearts, drained
4 cups hot cooked ziti (short tube-shaped pasta)
1/2 cup chopped fresh basil
1/3 cup (1 1/4 ounces) shredded Asiago cheese (I used Parmesan)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add cherry tomatoes, olives, and artichokes; cook 5 minutes or until thoroughly heated. Place pasta in a large bowl. Add tomato mixture, basil, cheese, salt, and freshly ground pepper; toss well.

6 servings

Potato Salad

2009-05-25T21:08:00.000-07:00

I didn't like this potato salad quite as much as I'd hoped to. It wasn't bad, it just wasn't great. I think the problem was a little too much mustard and too much celery (I'm not a huge celery fan). However, I would maybe make it again and just cut down on those two ingredients.

Hickory House Potato Salad

Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless

1 1/2 pounds red-skinned potatoes, peeled and cut into 1/2-inch thick slices

Salt

1 garlic clove, peeled

2 celery stalks, cut in half lengthwise, and cut crosswise into 1/4-inch pieces

1/4 cup sweet pickle relish

2 tablespoons chopped roasted red bell pepper

1/3 cup mayonnaise (I used light)

3 tablespoons prepared mustard

1/2 teaspoon celery seeds

1/2 teaspoon ground black pepper

Fill a medium saucepan with 3 inches of water. Add potatoes and 2 teaspoons salt, and set over high heat. Bring to a boil, then reduce heat to medium. Cook 10 minutes or until potato slices are tender. Set colander in sink. Drain potatoes and allow to cool. Scoop potatoes into a large bowl. use a pastry blender or 2 table knives - one held in each hand - to roughly chop into 1/2-inch pieces.

Crush garlic through a garlic press onto potatoes. Add remaining ingredients and a 1/2 teaspoon salt. Stir to combine thoroughly. Taste and add more salt if you think necessary. Cover and refrigerate until ready to serve.

Potato salad gets better if made several hours - even a day or two - ahead.

4 to 6 servings

Moroccan Meatballs in Tomato Sauce

2009-05-22T18:24:00.000-07:00

These smelled sooo good while they were cooking, and they tasted pretty darn good, too! You can serve them alone as an appetizer or serve them with some rice, pasta or couscous for a main dish.

Moroccan Meatballs in Tomato Sauce

Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless

1 1/4 pounds ground beef or lamb

3 teaspoons paprika, separated (I used 2 1/2 teaspoons regular, 1/2 teaspoon hot)

2 teaspoons ground cumin, separated

Leaves from 12 sprigs fresh parsley, finely chopped (about 3 tablespoons), separated

Salt

1 large garlic clove, peeled

1 (15-ounce) can diced tomatoes, drained

1/4 cup olive oil

3 tablespoons tomato paste

1 small onion, peeled and cut into 8 pieces

Place beef or lamb in a large bowl. Measure in 1 1/2 teaspoons of the paprika, 1 teaspoon of the cumin, half of the chopped parsley and 1 teaspoon salt (I used less). Mix or knead to thoroughly distribute flavoring through the meat. Roll meat into 1-inch balls (about 1 tablespoon meat mixture), laying each on a plate as rolled. Set aside.

Turn on food processor. Drop garlic through feed tube. Let machine run until garlic is chopped, then stop. remove lid and scrap down garlic from sides of processor. Add drained tomatoes, olive oil, tomato paste and onion. Add the remaining 1 1/2 teaspoons paprika, 1 teaspoon cumin and parsley. Season with 1/2 teaspoon salt. Process until nearly smooth. Scrape into pan or deep skillet that is about 10 inches across (size is important here). Set over medium heat. Bring to a boil and cook 2 to 3 minutes. Remove pan from heat.

Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure all meatballs are covered with sauce. Set over medium heat with lid slightly ajar and cook 10 to 12 minutes, until meatballs are cooked through. If sauce is very thick, add a little water. Spoon onto individual plated and serve.

4 servings

Lentil Sloppy Joes

2009-05-14T19:19:00.000-07:00

Despite it's cutesy name (I hate cutesy names), these sloppy joes were really good - a little sweet, a little spicy, and very messy! (I learned the hard way that they are easier to eat as an open-faced sandwich.)

Snobby Joes

Veganomicon, Isa Chandra Moskowitz & Terry Hope Romero

1 cup uncooked lentils

4 cups water

1 tablespoon olive oil

1 medium-size yellow onion, cut into small dice

1 green bell pepper, cut into small dice

2 cloves garlic, minced

3 tablespoons chile powder

2 teaspoons dried oregano

1 teaspoon salt

1 (8-ounce) can tomato sauce

1/4 cup tomato paste

2-3 tablespoons maple syrup

1 tablespoon prepared yellow mustard

4-6 kaiser rolls or sesame buns, sliced in half horizontally

Pour the lentils and water into a small saucepan. Cover and bring to a boil. Once the mixture is boiling, lower the heat and simmer for about 20 minutes, until the lentils are soft. Drain and set aside.

About 10 minutes before the lentils are done, preheat the oil in a medium-size saucepan over medium heat. Saute the onions and peppers for about 7 minutes, until softened. Add the garlic and saute for a minute more.

Stir in the cooked lentils, chile powder, oregano, and salt. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and the mustard, and heat through.

Turn off the heat and let the pot sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait.

4-6 servings

I served the sloppy joes with this coleslaw, which was fantastic!

Tangy Mustard Coleslaw

Cooking Light

7 cups finely shredded green cabbage

1 cup thinly vertically sliced red onion

1 cup grated carrot

1/4 cup white wine vinegar

2 tablespoons sugar

2 tablespoons whole-grain mustard

2 tablespoons reduced-fat mayonnaise

1/8 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne

Combine cabbage, red onion, and carrot in a large bowl. Combine the remaining ingredients in a small bowl, and stir well with a whisk. Add the dressing to the cabbage mixture, and toss to coat. Cover and chill 20 minutes. Stir before serving.

7 servings

Vegetarian Burritos

2009-05-13T19:29:00.001-07:00

This is one of my favorite meals to make when I really don't feel much like cooking. I simply spread canned refried beans on top of a flour tortilla, top with rice that I cook up with some taco seasoning added to the water (I've included the recipe I used below) and shredded cheddar cheese, roll it up, and stick it in the toaster oven to heat through and melt the cheese. If you're feeling particularly lazy, you can use store-bought taco or fajita seasoning and instant rice. Or even a boxed Spanish rice mix.

I like to make a batch of this and keep it in the pantry with my spices to use as needed:

Taco Seasoning II

allrecipes.com (PNCHANDRA)

6 teaspoons chili powder
5 teaspoons paprika
4 1/2 teaspoons ground cumin
2 1/2 teaspoons onion powder
2 1/2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1/8 teaspoon cayenne pepper

In a jar with a tight fitting lid, combine chili powder, paprika, cumin, onion powder, garlic powder, cayenne pepper and cornstarch. Close lid securely, and shake well to mix contents. 7 teaspoons is equivalent to 1 (1.25 ounce) package of taco seasoning.

Moroccan Chicken with Green Olives and Lemon

2009-05-12T18:16:00.000-07:00

This chicken was really good! I love recipes that give you a healthy, tasty meal without having to buy too many ingredients. And since I had chicken in the freezer, and a Meyer lemon tree in my backyard, the only thing I had to buy was the olives.

This would be great served over couscous, but since Chaim doesn't like couscous I served it over basmati rice.

Moroccan Chicken with Green Olives and Lemon

Bon Appetit

2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed (I used 4 thighs & 4 drumsticks)
1/2 cup green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

4 servings

I made this spinach "salad" to have with the chicken and it was great!

Mixed Herb "Salad"

Cooking Light

16 cups torn spinach (about 3/4 pound)
1 1/2 teaspoons olive oil
1/2 cup finely chopped fresh parsley
1/3 cup finely chopped fresh cilantro
1 garlic clove, finely chopped
1 tablespoon chopped black olives (I used Kalamata)
1/4 teaspoon grated lemon rind
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper (I used about half that)

Steam half of spinach in a Dutch oven, covered, 2 minutes or until spinach wilts. Place steamed spinach in a medium bowl; repeat procedure with remaining spinach. Wipe pan with paper towels.
Add oil to pan; place over medium heat until hot. Add parsley, cilantro, and garlic; saute 1 minute. Remove from heat; stir in spinach, olives, and remaining ingredients. Serve warm.

4 servings

Potato-Goat Cheese Gratin

2009-05-05T18:44:00.000-07:00

This was a little time consuming to make, but it was worth it. Thin slices of tender potatoes, layered with creamy goat cheese and sweet leeks, all buried under a crisp breadcrumb topping. I mean, really, what's not to like? :)

Potato-Goat Cheese Gratin

http://desertculinary.blogspot.com/ (adapted from Better Homes & Gardens)

1 tablespoon olive oil

1 1/4 cups thinly sliced leeks

1 1/2 cups milk

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

1 large garlic clove, minced

2 1/4 pounds Yukon gold potatoes, cut into 1/8-inch thick sliced

Cooking Spray

4 ounces (about 1 cup) crumbled goat cheese

1/3 cup breadcrumbs (I used panko)

1 ounce (about 1/4 cup) freshly grated Parmesan cheese

In a medium skillet, heat the oil over medium-low. Stir in leeks and cook, stirring occasionally, about 18-20 minutes. Remove from heat and set aside.

Preheat oven to 400 degrees F.

In a medium bowl, whisk together 2 tablespoons of the milk and the flour. Pour in the remaining milk, and whisk in the salt, pepper, nutmeg and garlic until combined.

Arrange half of the potato slices in a 2 quart baking dish coated with cooking spray. Scatter the top with the cooked leeks and crumbled goat cheese. Pour half the milk mixture on top. Arrange the remaining potatoes over the top, and then add the rest of the milk mixture. Cover the pan with foil and place into the oven to bake for 45 minutes. Remove the foil and continue to bake until the potatoes are tender, about 25 minutes.

Combine the breadcrumbs and Parmesan in a small bowl. Scatter it onto the potatoes and continue to bake, uncovered, until the topping has browned, about 15 minutes. Remove from oven and allow it to sit for 10 minutes before serving.

4 main dish or 8 side dish servings

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans, and Rice

2009-05-04T19:28:00.000-07:00

I really, really loved this tilapia recipe! The creamy black beans, sweet pineapple, and slightly spicy salsa (I used mild mixed with just a bit a medium) mixed in with the rice went perfectly with the citrus-flavored fish.

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans, and Rice

Ingrid Hoffmann, foodnetwork.com

1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
1 (15-ounce) can black beans, drained and rinsed
2 cups diced fresh pineapple

(I added some paprika sprinkled on top for some color)
2 limes, thinly sliced

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

4 servings

Lentil Burritos

2009-04-29T19:23:00.000-07:00

These are a different take on burritos, and I really liked them a lot! I couldn't find roasted garlic tomato sauce, so used regular tomato sauce and added in a garlic clove that I roasted myself. And in the interest of saving some money I used mozzarella instead of cheddar, since I already had it in the house (I do think cheddar would be better in these, though, because it has a stronger flavor). And, of course, I completely forgot to serve the sour cream I got to have with it!

Lentil Burritos

Southern Living

1 cup dried lentils
4 cups water
1 small onion, chopped
1 large green bell pepper, chopped
1 tablespoon vegetable oil
1 cup (4 ounces) shredded Cheddar cheese
16 (7-inch) flour tortillas
1 (8-ounce) can tomato sauce with roasted garlic
1 teaspoon ground cumin
1 tablespoon green taco sauce
1 teaspoon cornstarch
Toppings: sour cream, guacamole

Simmer lentils in 4 cups water in a saucepan over medium heat 20 minutes or until tender; drain, reserving 1 cup liquid.

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Remove from heat; stir in lentils and cheese. Spoon mixture evenly down center of each tortilla, and roll up. Place in a 13- x 9-inch baking dish.

Bring 3/4 cup reserved liquid, tomato sauce, cumin, and taco sauce to a boil in a saucepan. Stir together remaining 1/4 cup reserved liquid and cornstarch until smooth. Stir into sauce mixture, and cook over medium heat, stirring often, 10 minutes. Pour over burritos.

Bake at 350° for 10 minutes or until thoroughly heated. Serve with desired toppings.

8 servings

Island Beef Stew

2009-04-26T19:22:00.000-07:00

This my seem like an odd mix of ingredients, but they came together in a really fabulous way!

Island Beef Stew

Cooking Light

3 pounds lean, boned chuck roast, trimmed
3 tablespoons all-purpose flour
1 tablespoon olive oil
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
3 cups vertically sliced onion
1 1/4 teaspoons pepper
1 teaspoon salt
2 cups water
1/3 cup molasses
1/3 cup white vinegar
2 1/2 cups thinly sliced carrot (about 1 pound)
1/2 cup raisins
1/2 teaspoon ground ginger

Dredge beef in flour. Heat oil in a large Dutch oven; add beef, browning on all sides. Add tomatoes, onion, pepper, and salt. Combine water, molasses, and vinegar; stir into beef mixture. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beef is tender. Stir in carrot, raisins, and ginger; simmer an additional 30 minutes or until carrot is tender.

Remove roast from pan. Separate roast into bite-size pieces, and shred with 2 forks. Return shredded roast to pan.

9 servings

Grilled Vegetable Panini & Tomato Soup

2009-04-24T12:35:00.000-07:00

These sandwiches were really good, and I liked that the vegetables were cooked right on the panini grill. I wanted to use rosemary bread instead of the olive bread, but the store was out of it when I went so I used a baguette instead.

Grilled Vegetable Panini

paninihappy.com

Balsamic vinaigrette (bottled or homemade)

1 Japanese eggplant, sliced lengthwise into 1/4-inch strips

1 zucchini, sliced lengthwise into 1/4-inch strips

1 yellow onion, sliced into 1/4-inch rings

Extra-virgin olive oil

Salt and pepper

4 slices olive bread (I used a baguette)

Hummus

2 roasted red peppers (I made my own, but you can use bottled - just pat dry)

4 slices provolone cheese

Place eggplant and zucchini in a plastic bag with enough balsamic vinaigrette to coat the vegetables. seal and marinate in the refrigerator for 1 hour.

Preheat panini grill. Brush olive oil on both sides of onions, season with salt and pepper and place on the grill. remove eggplant and zucchini from marinade (discard remaining marinade) and place onto the grill as well. Close the lid and grill the vegetables for 3-4 minutes until cooked through.

Brush olive oil on the outer sides of each bread slice. On the bottom bread slices (oil side down) spread a layer of hummus. Top with slices of eggplant, zucchini, red pepper, onion, cheese, and the top bread slices (oil side up).

Grill 3-4 minutes until cheese is melted and golden grill marls appear.

Serve immediately.

2 servings

This is a fantastic recipe for tomato soup! It has to be started ahead of time, but once the tomatoes and garlic is roasted it comes together in no time.

I let the tomatoes roast overnight, and I roasted the garlic in the morning, then put them in the fridge until I was ready to make the soup. (I did not make the garlic chips, but would if I was serving to company.)

Oven-Roasted Tomato and Garlic Soup

Bobby Flay, Foodnetwork.com

Oven Roasted Tomatoes:

4 plum tomatoes, halved lengthwise

2 garlic cloves, minced

2 tablespoons olive oil

Salt and freshly ground pepper

Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it. then season with the salt and pepper. Roast until dried and soft, about 8 hours.

Garlic Chips

1 cup olive oil

8 garlic cloves, peeled and sliced paper thin

heat oil in a medium skillet until the oil starts to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.

Tomato Soup

2 tablespoons olive oil

1 medium Spanish onion, chopped

1/2 cup white wine

4 cups chicken stock

2 cups canned plum tomatoes (I used 1 15-ounce can, drained)

6 roasted garlic cloves

Oven Roasted Tomatoes

2 tablespoons fresh thyme leaves

1 tablespoon honey

Salt and white pepper

Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.

Puree the mixture in a food processor (I used an immersion blender) and return to the pot. Add the thyme, honey and salt and pepper to taste.

Garnish with garlic chips.

8 servings

Classic Roast Chicken with Gravy

2009-04-20T18:25:00.000-07:00

Wanting to use up one of the whole chickens I have in the freezer, I decided to make this recipe. It was probably not the best day to make it since it is so hot out and I don't have air conditioning (the kitchen was 86 degrees by the time I finished making it), but it was REALLY good! I can't wait to make it again... on a much cooler day :)

Classic Roast Chicken with Gravy

Cooking Light

Chicken:
1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered

Gravy:
1/2 cup dry white wine
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
3 tablespoons water
1/4 teaspoon salt

Preheat oven to 375°.

To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.

Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.

To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.

Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.
Remove skin from chicken; discard. Carve chicken, and serve with gravy.

4 servings

For the Mashed Potatoes:

I boiled 4 peeled, cubed medium-sized potatoes, along with 4 whole peeled garlic cloves. Before draining the potatoes, I reserved about 3/4 cup of the cooking water. After I drained the potatoes I returned them to the pot and mashed them with the garlic. I then stirred in the reserved cooking liquid, and some salt and pepper to taste.

They were so creamy and flavorful, you'd never guess they were fat free!

Black Pepper-Honey Steak

2009-04-02T08:48:00.000-07:00

This was a nice, simple marinade that added flavor without overpowering the meat. The only change I made was to use a cast iron grill pan instead of a saute pan.

Black Pepper-Honey Steak

The Splendid Table's How to Eat Supper, Lynne Rossetto Kasper & Sally Swift

3 tablespoons dry red wine

3 tablespoons honey

3 large garlic cloves, minced

1 teaspoon fresh-ground black pepper, plus more as needed

1 1/2 to 2 pounds steak (I used ribeye), cut 1 1/4- to 1 1/2-inches thick and trimmed of excess fat

2 tablespoons extra-virgin olive oil

Salt

Combine the wine, honey, garlic, and pepper in a shallow dish. Add the steak, turning to coat it with the mixture. Let it stand at room temperature while you set up the rest of the meal.

Heat the olive oil in a 12-inch saute pan over medium-high heat. Pat the steak dry, add it to the pan, and brown it quickly on both sides, sprinkling salt and grinding more pepper over both sides as they cook.

Turn the heat to medium-low and cook, turning the steak often, for 10 minutes, or until it reaches an internal temperature of 125 to 130 (for medium rare). Remove it to a platter and let it rest for 5 to 10 minutes. The steak finishes cooking, collects itself, and is much juicier for the wait.

3 to 4 servings

Tamarind Lentils

2009-03-31T16:47:00.000-07:00

I made these lentils for myself one night last week when no one else was going to be home for dinner. I really liked them - a little sweet, a little spicy, and so simple to make.

Tamarind Lentils

Veganomicon, Isa Chandra Moskowitz & Terry Hope Romero

3 tablespoons coconut or peanut oil (I used canola)

3 cloves garlic, minced

1/2-inch cube fresh ginger, peeled and minced

1 large onion, diced

1 teaspoon garam masala

1/2 teaspoon whole cumin seeds

Generous pinch of cayenne

1 cup dried lentils, picked over and rinsed

2 cups vegetable broth or water

2 teaspoons concentrated tamarind syrup or paste

1 tablespoon pure maple syrup or agave nectar

2 tablespoons tomato paste

1/2 teaspoon salt

In a heavy-bottomed medium-sized pot with a lid, melt coconut oil over medium heat. Add the garlic and ginger, and let sizzle for 30 seconds. Add the onion and fry until translucent and soft, 2 to 3 minutes. Stir in the garam masala, cumin seeds, and cayenne, and stir for another 30 seconds until the spices smell fragrant. Add the lentils and vegetable broth, increase the heat to high, and bring the mixture to a boil. Stir and lower the heat to medium-low. Partially cover and simmer for 25 to 30 minutes, stirring occasionally, until the lentils have absorbed most of the liquid and are very tender. The lentils will be very thick; add a few tablespoons of water if a thinner consistency is desired.

In a small cup or bowl, combine the tamarind, maple syrup, tomato paste, and salt. Use a rubber spatula to scrape all of the mixture into the lentils; stir to completely dissolve the flavorings. Simmer the mixture for another 4 to 6 minutes, stirring occasionally. Adjust the salt to taste and serve immediately.

4 to 6 servings

Rigatoni with Goat Cheese

2009-03-22T18:37:00.000-07:00

This is a nice creamy pasta dish, flavored with goat cheese and Parmesan. It can be served alone or with any (or all) of the suggested toppings.

Rigatoni with Goat Cheese

Everyday Food: Great Food Fast

Coarse salt and freshly ground pepper

1 pound rigatoni

1 1/2 cups crumbled goat cheese (about 4 ounces)

1/2 cup finely grated Parmesan cheese

Topping suggestions:

1/4 cup sliced pitted black olives (I used kalamata)

1/4 cup chopped chopped or torn herbs (I used basil)

1/4 cup toasted pine nuts

1/4 cup slivered sun-dried tomatoes (I didn't use)

In a large pot of boiling salted water, cook the rigatoni until al dente according to package directions; drain, reserving 1/2 cup of the cooking water.

Return the pasta to the pot, and toss with the goat cheese and Parmesan cheese. Season with salt and pepper, and add some of the reserved pasta water as desired.

Sprinkle the pasta with any or all of the suggested toppings, as desired, and serve immediately.

4-6 servings

Tilapia with Pimiento Sauce

2009-03-18T20:16:00.000-07:00

Up until a couple years ago the only fish I would eat was canned tuna or fried fish. Then I discovered that I like tilapia - it's very mild, so it doesn't taste too "fishy".

When I saw this recipe on another blog, I had to try it. I love the combination of green olives and tomatoes, and the sauce on this fish is great! I will definitely make this one again (though I will probably double the sauce next time - I love extra sauce!).

Tilapia with Pimiento Sauce

Simply Recipes blog (http://www.elise.com/recipes/)

1 Tbsp olive oil
1 small onion, cut into thin wedges
1 clove garlic, minced
1 14-ounce can diced tomatoes, undrained
1 cup sliced cremini or button mushrooms
3/4 cup pimiento-stuffed olives, coarsely chopped
1 Tbsp chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 6-8 ounce tilapia fillets

In a large skillet heat olive oil over medium high heat. Add the onions and cook until tender, about 2-3 minutes. Add the garlic and cook until fragrant, about a minute more. Add tomatoes, mushrooms, olives, oregano, salt, and pepper. Bring sauce to boiling.

Gently place the fish fillets in the pan and scoop some of the sauce over the fillets. Return to boiling. Reduce the heat and cover. Simmer for 8 to 10 minutes or until fish flakes easily when tested with a fork. With a wide spatula, lift fish from skillet to a serving dish. Spoon sauce over fish. Serve with rice, and/or crusty bread.

4 servings

French Chicken in Vinegar Sauce

2009-03-17T18:41:00.000-07:00

I loved this! Because it uses with boneless, skinless thighs, the chicken was very moist. And the sauce was so flavorful, with just a hint of heat from the cayenne. I served it with mashed potatoes and roasted asparagus.

French Chicken in Vinegar Sauce

Cooking Light

Olive oil-flavored cooking spray
2 1/2 cups coarsely chopped onion
8 (3-ounce) skinned, boned chicken thighs
1/2 cup dry white wine
1/2 cup fat-free chicken broth
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 teaspoon minced fresh or 1/2 teaspoon dried tarragon
1/2 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon red pepper
Dash of black pepper

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.
Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes.

4 servings

Cavatappi with Spinach, Garbanzo Beans, and Feta

2009-03-16T19:37:00.000-07:00

Not only did this taste really great, but the whole thing was finished in the time it takes to cook the pasta. How's that for the perfect weekday meal?

Cavatappi with Spinach, Garbanzo Beans, and Feta

Cooking Light

8 cups coarsely chopped spinach
8 cups hot cooked cavatappi (about 12 ounces uncooked spiral-shaped pasta)
1 cup (4 ounces) crumbled feta cheese
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (19-ounce) cans chickpeas (garbanzo beans) or other white beans, drained
4 garlic cloves, crushed
Freshly ground pepper
Lemon wedges (optional)

Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.

12 servings

Shredded Beef Soft Tacos

2009-03-15T20:50:00.000-07:00

I haven't made these in a really long time, and I'm not sure why because they are so good. If you like tacos you should definitely try these!

Shredded Beef Soft Tacos

Rick & Lanie's Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless

1 1/2 pounds stewing beef
3 cups water
Salt
1 (15-ounce) can diced tomatoes, drained
1 jalapeno or 2 serrano chiles, cut into 4 or 5 pieces (I took the seeds out to reduce the heat for the kids)
4 garlic cloves, cut in half
2 green onions, sliced
12 corn or flour tortillas

Put beef in a medium (4- to 6-quart saucepan. Add water and 1/2 teaspoon salt. set over medium heat. When the mixture boils, cover with lid slightly ajar. Reduce heat to medium-low and simmer until meat is fall-apart tender, about one hour.

Uncover pan and raise heat to medium-high. Pour drained tomatoes into blender or food processor. Add chopped chiles and garlic. Cover and process to a puree. Add to meat. Boil until much of the liquid has evaporated - about 15 to 20 minutes.

Add green onions and continue cooking. Mash mixture with back of spoon to break up meat while stirring - until mixture thickens and darkens, about 8 minutes. (Will begin to sizzle.) Taste and add more salt if you think necessary.

Serve with warmed tortillas.

4 servings

I served it with this Mexican rice:

Mexican Rice III

Allrecipes.com

1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth (I used 2 cups)
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped (I left out)
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved (I minced)

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

6 servings

Barbecue Sauce

2009-03-13T15:58:00.000-07:00

This sauce is great. It comes together in just a few minutes, and it's so much better than the stuff in a bottle!

Barbecue Sauce

Everyday Food: Great Food Fast

1 teaspoon hot sauce

1/3 cup cider vinegar

1/2 cup light brown sugar

1/4 cup molasses

3 tablespoons Dijon mustard

3 garlic cloves, minced

1/2 cup ketchup

Combine all ingredients in a small saucepan. Simmer over medium heat until reduced to 1 1/4 cups, 5 to 7 minutes.

Greek-Style Potato, Zucchini, and Bean Stew

2009-03-12T19:07:00.000-07:00

This was good, though the potatoes were still a bit hard, even after an extra 30 minutes of simmering (keeping it hot until Chaim got home). The best part was dipping grilled bread into the juices. Yeah, I'm a carb-freak!

Greek-Style Potato, Zucchini, and Bean Stew

Cooking Light

1 1/2 tablespoons extravirgin olive oil
3 cups chopped onion
1 cup (3/4-inch) cubed peeled baking potato
1/2 cup water
3 1/2 cups (1/2-inch-thick) slices zucchini
2 1/2 cups (3-inch) cut green beans (about 1/2 pound)
2 (28-ounce) cans diced tomatoes, undrained
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) crumbled feta cheese

Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until lightly browned. Add potato and water; bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in zucchini and the next 3 ingredients (through Great Northern beans). Cover and cook 35 minutes or until vegetables are tender. Stir in parsley and next 3 ingredients (through pepper). Serve with cheese.

6 servings

Goan Curried Braised Beef

2009-03-08T19:32:00.000-07:00

When I saw this recipe posted on the Cooking Light message boards I knew I had to try it. I love Indian food, and I already had chuck roast in the freezer.

This recipe is based on Curried Beef Stew (Goan Gosht Curry) from the book 660 Curries, by Raghavan Iyer. This is the version that was posted on the message boards - it's more like a pot roast than a stew. And it's absolutely fabulous!

Goan Curried Braised Beef with Potatoes, Cider Vinegar & Coconut Milk

Adapted from 660 Curries, Raghavan Iyer/Cooking Light message board

3 pounds chuck roast, cut into 5-7 large chunks

1 teaspoon cayenne pepper

1 teaspoon hot paprika

1 teaspoon sweet paprika

1 1/2 teaspoons ground turmeric

2 tablespoons vegetable oil

3 red onions, thinly sliced

1/2 teaspoon ground cardamom

4 dried bay leaves

5 (2-inch) cinnamon sticks

2 heaping teaspoons ground cumin

2 heaping teaspoons ground coriander

1 (14-ounce) can unsweetened coconut milk

1 (14-ounce) can diced tomatoes

1/3 cup cider vinegar

Salt to taste

1 1/2 pounds peeled baking potatoes, cut into 1-inch chunks, and submerged in water to keep from turning brown

chopped cilantro for garnish

Rub the meat with the cayenne, hot paprika, sweet paprika, and turmeric. Cover and refrigerate for at least 30 minutes and up to overnight (the longer it marinates, the more the turmeric will tenderize the meat).

Preheat oven to 3oo F.

Heat the oil in a large dutch oven. Add the cardamom, cinnamon sticks and bay leaves, and cook until fragrant. Add the meat in batches, and brown it on all sides. Remove the meat from the pot and add the onions. Cook briefly. Add the cumin and coriander. Briefly stir-fry. Add the meat back into the pan, along with the vinegar, coconut milk and tomatoes with their juices. Bring to a boil. Place parchment paper over the pot, and cover with a heavy lid. Place in the oven for 1 1/2 hours.

Remove the pot and stir the meat briefly. Drain the potatoes and add them to the pot. Stir the potatoes into the liquid and replace the parchment and the lid. Put it back into the oven for 1 1/2 hours, or until the potatoes are fork-tender, but not falling apart.

Sprinkle with chopped cilantro before serving.

Tacos

2009-03-04T19:46:00.001-08:00

I can't remember where I got the recipe for this taco filling, but it's really good - so easy, and not too spicy for the kids!

Taco Filling

1 pound lean ground beef

1 large garlic clove, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 tablespoon flour

1 tablespoon chili powder

1/2 cup beef broth or chicken broth

In a skillet, brown the ground beef with the garlic, cumin, and oregano. When the meat is no longer pink, add the flour, chili powder, and broth. Cook until slightly thickened, about 5 minutes.

4 servings

Garbanzo Stew

2009-03-03T18:01:00.000-08:00

This is one of my favorite quick recipes. You get so much flavor for so little effort.

Normally I serve it with the Peanut Rice in the recipe, but today I served it with plain basmati rice.

Garbanzo Stew

Cooking Light

1 tablespoon olive oil
1 cup finely chopped onion
4 cups chopped seeded tomato (about 1 1/2 pounds)
1 teaspoon sugar
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
1/2 teaspoon garam masala
1/4 cup chopped fresh cilantro
Peanut Rice

Heat olive oil in a large saucepan over medium heat. Add onion, and sauté 5 minutes or until tender. Stir in tomato and next 5 ingredients (tomato through pepper). Cook 8 minutes or until thick, stirring occasionally. Stir in chickpeas and garam masala; cook for 5 minutes or until thoroughly heated. Sprinkle each serving with 1 tablespoon cilantro. Serve over Peanut Rice.

Peanut Rice:

2 1/4 cups water
1 cup (uncooked) white basmati rice
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 cup dry-roasted peanuts
1/2 cup frozen petite green peas, thawed

Bring the water to a boil in a medium saucepan. Add rice, salt, and turmeric; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; stir in peanuts and peas.

4 servings

Tuscan Vegetable Ragout

2009-02-25T18:52:00.000-08:00

This was another great recipe from the same cookbook as last night. I really loved the flavor that the olives and capers gave to it! I served it over large seashell pasta, but it would also be great served with some good crusty bread.

Tuscan Vegetable Ragout

Vegetarian Times: Fast and Easy

2 teaspoons olive oil

2 zucchini, halved lengthwise and cut into 1/2-inch slices

3 cloves garlic, minced

2 (15 1/2-ounce) cans cannellini beans, drained and rinsed

1 (15-ounce) can quartered artichoke hearts

1 (8-ounce) can diced tomatoes, undrained

1/4 cup chopped fresh parsley or basil, divided

2 tablespoons coarsely chopped kalamata olives

1 tablespoon capers, coarsely chopped

Salt to taste

Freshly ground black pepper to taste

Heat oil in large stockpot over medium heat. Add zucchini and garlic, cover and cook until softened, about 5 minutes. Stir in beans, artichoke hearts, and tomatoes, and cook until vegetables are tender, about 15 minutes.

Add 2 tablespoons parsley, olives and capers, and stir to blend. Season to taste with salt and pepper. Serve sprinkled with remaining parsley.

4 servings

Vegetable-Lentil Curry

2009-02-24T18:56:00.000-08:00

This was a great weeknight dinner that made the house smell fantastic while it was cooking. After I gave the kids their portions, I added cayenne pepper for some heat. I served it with basmati rice and mango chutney.

Vegetable-Lentil Curry

Vegetarian Times: Fast and Easy

2 teaspoons olive oil

1 medium-sized yellow onion, finely chopped (about 1 1/2 cups)

2 tablespoons curry powder

2 medium-sized sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks

1 head cauliflower (about 2 1/2 pounds), stemmed and separated into florets

1 cup brown lentils, picked over and rinsed

2 (14 1/2-ounce) cans low-sodium diced tomatoes, with juice

Salt to taste

Freshly ground black pepper to taste

Heat oil in a large pot over medium heat. Add onion, and cook 5 minutes, or until softened, stirring often.

Stir in curry powder, and cook 1 minute, stirring constantly. Add sweet potatoes, cauliflower, lentils, tomatoes with juice, and 1 1/2 cups water. Season to taste with salt.

Bring mixture to a boil. Reduce heat, cover, and simmer 30 minutes, or until lentils and sweet potatoes are tender. Season to taste with salt and pepper.

6 servings

Fajitas

2009-02-23T22:26:00.000-08:00

These fajitas were really good. I cut the recipe in half and used only chicken.

Beef-and-Chicken Fajitas with Peppers and Onions

Cooking Light

Marinade:
1/4 cup olive oil
1 teaspoon grated lime rind
2 1/2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon coarsely ground black pepper
2 garlic cloves, minced
1 (14.25-ounce) can low-salt beef broth

Fajitas:
1 (1-pound) flank steak
1 pound skinned, boned chicken breast
2 red bell peppers, each cut into 12 wedges
2 green bell peppers, each cut into 12 wedges
1 large Vidalia or other sweet onion, cut into 16 wedges
Cooking spray
16 (6-inch) fat-free flour tortillas
1 cup bottled salsa
1/4 cup low-fat sour cream
1/2 cup chopped fresh cilantro
Fresh cilantro sprigs

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

8 servings

Apologies...

2009-02-22T18:13:00.000-08:00

I'm sorry I have not been updating my blog very much lately. Chaim was out of town last week, and I did not feel like doing much cooking. I hope to be back tomorrow with a new post.

Classic Beef Pot Roast

2009-02-18T18:12:00.000-08:00

This pot roast was REALLY good! I'm already looking forward to having the leftovers on Friday night :-)

Classic Beef Pot Roast

Cooking Light

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Preheat oven to 350º.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

10 servings

Pizza

2009-02-12T19:59:00.000-08:00

Tonight's dinner was one of our favorite meals - pizza! I made the dough last night and let it rise while I watched some TV, then kept it in the fridge until dinnertime today.

Mini pizzas for the kids, topped with sauce, mozzarella, mushrooms, basil, and parmesan:

For Chaim and myself, pizzas topped with sauce, mozzarella, mushrooms, red peppers, onions, sauteed eggplant, basil, chopped garlic, and parmesan.

Basic Pizza Dough

The Complete Italian Vegetarian Cookbook, Jack Bishop

1 1/4 cups warm water (105-115 degrees F)

1 teaspoon active dry yeast (1/2 envelope)

2 tablespoons extra-virgin olive oil

3 1/2 cups unbleached all-purpose flour

1 1/2 teaspoons kosher salt

Cornmeal for sprinkling

Pour the water into a workbowl of a food processor fitted with a metal blade. Add the yeast and oil and process for several seconds until smooth. Add the flour and salt, and process until the dough comes together in a ball, about 30 seconds.

Turn the dough into a lightly oiled large bowl and cover with a damp cloth. Let rise until the dough is puffy and has almost doubled in bulk, about 1 hour. Divide the dough in half and place each half into a separate lightly oiled medium bowl. Let rise, covered, for 20 minutes. (The dough can be refrigerated in separate airtight containers overnight or frozen for up to 1 month. Bring to room temperature before rolling out.)

Preheat oven to 500 degrees F for 30 minutes. (If using a pizza stone, make sure it is put into the oven when the oven is cold, and let it preheat with the oven.)

Lightly sprinkle a pizza peel or large rimless baking sheet with cornmeal. Flatten 1 dough ball into an 8-inch disk. Pat the disk several times to level out the dough. Slowly rotate the disk, stretching the dough to the side as you turn it. Thin the edge by flattening and stretching it with your fingertips. The circle of dough should have a diameter of about 12 inches.

Top as you would like, and then slide the pizza onto the pizza stone, or put the baking sheet into the oven. Bake until cheese is golden and the crust starts to brown.

Lentil and Spinach Soup

2009-02-11T19:13:00.000-08:00

I was flipping through an old issue of Cooking Light magazine and came across this recipe. The picture looked so good that I had to try it. It was a wonderful warming meal, perfect for the cool weather we have been having.

Lentil and Spinach Soup with Roasted Red Pepper and Pomegranate Molasses

Cooking Light

6 cups water
1 1/2 cups dried lentils
2 garlic cloves, chopped
1 bay leaf
1 (3-inch) cinnamon stick
4 cups diced Japanese eggplant (about 2)
1 cup chopped onion
1 thyme sprig
1 tablespoon extravirgin olive oil
4 cups less-sodium beef broth, divided
1/2 cup chopped fresh flat-leaf parsley
1 (6-ounce) package baby spinach
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 teaspoons pomegranate molasses
1/2 cup thinly sliced bottled roasted red bell pepper

Place first 5 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer 20 minutes. Discard bay leaf and cinnamon stick. Set lentils aside.

Preheat oven to 450°.

Place the eggplant, onion, and thyme in a 13 x 9-inch baking dish. Drizzle with oil; toss to coat. Bake at 450° for 30 minutes, stirring after 15 minutes. Stir in 1 cup broth; bake 10 minutes. Discard thyme; add eggplant mixture to lentils.

Stir in remaining 3 cups broth and parsley; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 10 minutes. Remove from heat. Add spinach; stir gently until spinach wilts. Stir in salt and pepper. Ladle about 1 cup soup into each of 8 bowls; drizzle each serving with 1 teaspoon pomegranate molasses, and top with about 1 tablespoon roasted red bell pepper.

8 servings

Blueberry-Balsamic Barbecue Chicken

2009-02-10T19:05:00.000-08:00

I love making homemade barbecue sauces, and this one did not disappoint! I sprinkled some boneless, skinless chicken thighs with some kosher salt and freshly ground pepper, and then cooked them under the broiler, brushing with the sauce at the very end of cooking. Served with rice pilaf and roasted green beans, it was a fabulous dinner.

Blueberry-Balsamic Barbecue Sauce

Cooking Light

2 cups fresh blueberries
1/4 cup balsamic vinegar
3 tablespoons sugar
3 tablespoons ketchup
1/2 teaspoon garlic powder
1/4 teaspoon salt

Place all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until slightly thick. Remove from heat; cool. Place blueberry mixture in a blender; process until smooth.

Almond Rice Pilaf

Cooking Light

1 tablespoon butter

1 teaspoon minced garlic

2 cups basmati rice, uncooked

1/2 cup dry white wine

1/4 teaspoon salt

2 (14-ounce) cans fat-free, less-sodium chicken broth

2 teaspoons fresh lemon juice

1/4 cup slivered almonds, toasted

Melt butter in a medium saucepan over medium-high heat. Add garlic and saute 1 minute. Add rice; saute 1 minute. Add wine; cook 1 minute or until liquid evaporates. Add salt and broth; bring to a boil. Cover, reduce heat, and cook 20 minutes or until liquid is absorbed. Stir in lemon juice and almonds.

8 servings

Curried Chickpeas and Black Beans

2009-02-09T18:26:00.000-08:00

This was a great meal that came together in just minutes (which is always a good thing!).

Curried Chickpeas and Black Beans

Cooking Light

2 teaspoons vegetable oil
1 cup chopped onion
1 tablespoon minced peeled gingerroot
2 teaspoons curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1/8 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped fresh parsley
1 tablespoon lemon juice

Heat oil in a large nonstick skillet over medium heat. Add onion and gingerroot; sauté 3 minutes or until tender. Stir in curry powder; cook an additional minute. Add tomatoes; cook 1 minute or until mixture is slightly thickened, stirring occasionally. Add salt, black beans, and chickpeas; stir well. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in fresh parsley and lemon juice. Serve warm.

4 servings

Cucumber Raita Sauce

Cooking Light

1 (16-ounce) carton plain fat-free yogurt
1 cup chopped seeded peeled cucumber
1 cup chopped seeded tomato
1/2 cup minced red onion
1/4 cup chopped fresh mint
1 teaspoon ground cumin
1/2 teaspoon salt

Spoon yogurt onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a bowl using a spatula; stir in remaining ingredients. Cover and chill 2 hours; stir before serving.

Farfalle with Shiitakes, Sweet Potatoes and Peas

2009-02-08T18:47:00.000-08:00

I've been eyeing this recipe for 2 1/2 years, and I'm so happy that I finally made it! It was delicious and really healthy.

Farfalle with Shiitakes, Sweet Potatoes and Peas

The Kosher Palette II: Coming Home

2 1/2 cups vegetable or chicken broth

2 cups julienne-cut peeled sweet potatoes

2 1/2 cups sugar snap peas (about 8 ounces), washed and trimmed

1 cup shiitake mushroom caps (about 1 ounce), cleaned and sliced

1 tablespoon margarine or butter

3 cups thinly sliced onions

4 garlic cloves, minced

1/2 teaspoon salt

8 ounces farfalle

Salt for water

1/4 cup fresh flat-leaf parsley, chopped

1/4 cup fresh chives, chopped

Bring broth to a boil in a large saucepan. Add sweet potatoes and cook 1 minute. Add peas and cook, covered, for 2 minutes. Add mushrooms and cook, covered, for 1 additional minute. Drain through a colander over a bowl, reserving liquid. Return liquid to saucepan and bring to a boil; cook for about 10 minutes or until liquid is reduced to 1/4 cup. Set aside.

Heat margarine in same pan over medium heat and cook onions and garlic until tender but not brown. Add vegetables, reserved liquid and salt. Bring to a boil and cook 1 minute longer, stirring constantly. Cook pasta in boiling salted water until al dente according to package directions. Drain. Add vegetable mixture to hot pasta along with parsley and chives, mixing well. Serve hot.

4 servings

Note: You can also add 1/4 cup Parmesan cheese to the pasta if desired.

Cabbage Soup

2009-02-04T18:18:00.000-08:00

Since we all have colds, I thought soup would be good for dinner. Since I had a late afternoon appointment, I wanted something quick & easy. Since I already had most of the ingredients in the house, I decided on this cabbage soup, which I served with simple grilled cheese sandwiches.Cabbage Soup

Kosher by Design Lightens Up, Susie Fishbein

1 tablespoon olive oil

1 large onion, cut into 1/4-inch pieces

3 cloves fresh garlic, minced

1 tablespoon tomato paste

1/8 teaspoon red pepper flakes

6 cups beef stock

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

3 cups thinly sliced green cabbage

1 (14 1/2-ounce) can stewed tomatoes, coarsely chopped, juices reserved

1 cup canned crushed tomatoes

Heat the oil in a large soup pot over medium-low heat. Add the onion and garlic. Cook until the onion in translucent; do not allow it to brown. Add the tomato paste and red pepper flakes. Stir to combine.

Pour in the stock. Season with the basil, oregano, and black pepper. raise the heat and bring to a simmer. Stir in the cabbage. Simmer until the cabbage wilts, about 10 minutes.

Add the stewed tomatoes with their liquid, and the crushed tomatoes. Stir. Continue to simmer for 10-15 minutes. Serve hot.

6 servings