Honey-Mustard Broiled Rockfish

Honey-Mustard Broiled Rockfish

Ingredients:
1 Tbsp lite mayonnaise/veganaise
1 Tbsp lime juice
2 tsp honey
2 tsp Dijon mustard
1 tsp dill
1 1/3 pounds rockfish fillet
1/8 tsp salt
freshly ground pepper to taste
1/3 cup Panko bread crumbs (fish section of Whole Foods)
2 tsp margarine

Directions:
Combine the mayo, lime juice, honey, mustard and dill.  Spread over the fish and place on a broiling pan.

Sprinkle the fish lightly with salt and pepper.  Pat the bread crumbs on top of the fish and dot with the margarine.

Broil about 5 inches from the heat under a hot broiler, 12 minutes per inch of thickness, or until the fish tests done (140 degrees on an instant read thermometer).  The fish can be served with lime wedges (or chives)


NOTE:  This recipe works well with halibut or sea bass.  For thick cuts of fish, can broil initially to toast the bread crumbs (not too close or long, or the bread crumbs will burn), then change to baking at 400-425 until done.

Root Vegetable Pot Pie

Root Vegetable Pot Pie
From Williams-Sonoma Technique Class: Make-Ahead Meals
This takes some time to prepare the ingredients, but tastes delicious.  It's mostly healthy,
with some extra calories added.

Ingredients:
Frozen puff pastry, thawed (Pepperidge Farm)
2 carrots, cut into 1 inch chunks
1 large yellow onion, chopped
1 sweet potato, peeled and cut into 1 inch chunks
2 parsnips, cut into 1-inch chunks
4 sprigs of thyme for veggies,
1 Tbsp thyme leaves for sauce
¼ cup olive oil
Salt and freshly ground pepper, to taste
4 Tbsp unsalted butter
¼ cup flour
½ cup dry white wine
2 ½ cups vegetable broth – slowly

Roast the vegetables: Preheat oven to 400.  On a floured work surface, roll out puff pastry to fit a 2 qt. baking dish (I thaw 2 sheets without unrolling). Place the pastry on a sheet of parchment paper and chill in the refrigerator.  In the baking dish, toss the carrots, onion, sweet potato, parsnips and thyme sprigs with the oil.  Season with salt and pepper.  Spread in an even layer and roast until the vegetables are tender (about 20 – 25 minutes).

Make the sauce:Meanwhile, in a small saucepan over medium-high heat, melt the butter.  Add the flour, whisking constantly to prevent lumps from forming, and cook for 2 minutes.  Add the wine and cook for 1 minute longer.  Stir in the broth and bring to a boil.  Stir in thyme leaves.

Bake the pot pie: Remove the thyme sprigs from the roasted vegetables and discard  Pour the sauce over the vegetables and toss well.  Season with salt and pepper.  Remove the pastry from the refrigerator and carefully fit on top of vegetables.  Bake until the pastry is golden and puffed and the filling is bubbling, 10-14 minutes.  Serve directly from pan.

Make-ahead tip: After you have tossed the vegetables into the sauce, allow them to cool to room temperature, cover with pastry from the refrigerator, and freeze uncovered until frozen solid.  Then wrap tightly in plastic wrap and foil and freeze for up to 3 months.  Bake frozen as directed above.

Thai Chicken Satay

Thai Chicken Satay
From Williams-Sonoma Weeknight Food Made Fast

This is great as an appetizer or as a main dish.

Ingredients:
2 large limes  (use a little less)
½ cup rice vinegar (use less)
1/4 cup chunky peanut butter (Fresh Fields – 365 Brand)
Fresh cilantro ¼ cup minced
Ginger, 1 Tbsp minced
Garlic, 3 cloves minced
Lite soy sauce, 3 Tbsp
Light brown sugar, 3 Tbsp firmly packed
Asian sesame oil, 1 Tbsp
Skinless, boneless chickn breast halves, about 1 ½ pounds
    Cut into thick strips
Romaine lettuce, 1 small head, cored and leaves shredded
Cucumber, 1 peeled and sliced

Directions:
Place 8 bamboo skewers in cold water to soak until ready to use.

Make the marinade:
Grate 1 tsp zest from the limes and squeeze ¼ cup juice.  In a  glass or ceramic bowl, whisk lime zest, juice, vinegar, and peanut butter until smooth.  Stir in the cilantro, ginger, garlic, soy, brown sugar and sesame oil.  Reserve about ½ cup in separate bowl for use as a sauce.  Add the chicken to the marinade and turn to coat.  Let stand at room temperature for at least 10 minutes, or cover and refrigerate for up to 2 hours.

Cook the chicken:
Meanwhle, prepare a gas or charcoal grill for direct-heat grilling over medium-high heat and oil the grill rack.  Or, preheat a broiler.  When ready to cook, remove the chicken from the marinade and discard the marinade.  Divide the strips among the 8 skewers, threading the strips on lengthwise.  Place the skewers on the grill rack, or put them on a baking sheet and place under the broiler.  Cook, turning once, until seared on the outside and opaque throughout, about 6 minutes total.

Divide the lettuce, cucumber slices, and chicken skewers among 4 plates.  Drizzle with some of the reserved sauce and serve, passing additional sauce at the table.

NOTE:  To use this recipe as a vegetable dip, add about 1/4 cup more peanut butter to the sauce to desired consistency. You may need to adjust other ingredients to taste.

Grilled Steak Mojito

Grilled Steak Mojito


2 pounds boneless New York strip or Delmonico steaks (2 or 3 steaks)
3 to 4 tablespoons fresh lime juice (about one lime)
5 fresh mint leaves
1/2 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon unsweetened cocoa powder (optional)
1 tablespoon olive oil

Put the steaks in a flat container with sides, one just large enough to hold them in a single layer.  Combine all other ingredients together in the blender and pour the marinade over the steaks.  Flip the steaks in it several times.

Preheat the grill to high heat.  Cook the steaks on the preheated grill with the lid closed to the desired doneness, about 4 to 5 minutes on each side for medium rare.

Remove the cooked steak to a plate or cutting board and slice them into strips.

Spicy Lentil Soup with Saffron and Cilantro

Spicy Lentil Soup with Saffron and Cilantro

Serves 8-12

COOKER - Large, round or oval
SETTING AND COOK TIME – LOW for 7-9 hours

Ingredients:
2 Tbsp olive oil
1 medium-size yellow onion, finely chopped
2 ribs celery, chopped
1 medium-size carrot, minced
16 oz can solid-pack whole tomatoes, undrained and chopped
3 cups dried brown lentils, rinsed and picked over
1 tsp ground cumin
¾ tsp ground coriander (use more)
½ tsp ground cinnamon  (use more)
2 Tbsp freshly squeezed lemon juice
Salt and freshly ground black pepper to taste (use salt liberally)
Large pinch of powdered saffron
1/3 cup packed chopped fresh cilantro
Plain yogurt for serving, optional

Directions:
In a large skillet, heat the olive oil over medium heat.  Add the onion, celery and carrot and cook, stirring a few times, until just softened, about 5 minutes.
Place in the slow cooker, along with the tomatoes and their juice, lentils, cumin, coriander, cinnamon and lemon juice.  Add water to come about 3 inches above the vegetables.  Cover and cook on LOW for 7-9 hours.
Season with salt and pepper and stir in the saffron and cilantro.  Add water to thin if the soup is too thick.  Ladle into serving bowls and serve hot, topped with a dollop of yogurt.

NOTE: Use chopped tomatoes, and add fresh;  use much more coriander and cinnamon, to taste, and that’s with using much less water than instructed.

Yellow Split Pea Dal with Mango

Yellow Split Pea Dal with Mango
This has been a hit time after time and requires very little prep time.
Serves 6-8

SLOW COOKER – Medium or large, round or oval
SETTING AND COOK TIME - LOW for 8-10 hours

Toasted spices and mango added at 6-7 hours

2 cups dried yellow split peas, rinsed and picked over
6 ½ cups water
10 whole cloves
1 4” cinnamon stick
3 Tbsp unsalted butter
2 tsp ground cumin
1 tsp ground turmeric
½ tsp brown mustard seeds
½ tsp ground coriander
¼ tsp cayenne pepper
¼ tsp ground ginger (or about 1 Tbsp of finely chopped fresh ginger - if you're a ginger lover)
1 large green (unripe) mango (optional), peeled pitted and chopped; can use frozen
1 ½ tsp salt, or more to taste  (1 tsp seems to be enough)
4 cups cooked basmati rice
 11/2 c plain yogurt, for serving (optional)
1 large ripe mango (abt 14 ounces) peeled, pitted, and chopped, for serving


Place the split peas, water, cloves and cinnamon in the slow cooker.  Cover and cook on LOW for 6-7 hrs.

Remove the cloves and cinnamon stick.  Add boiling water to thin if the soup is too thick.

In a medium skillet, melt the butter over medium heat.

Add the cumin, turmeric, mustard seeds, coriander, cayenne and ginger; cook 1-2 minutes, stirring constantly, just to heat and gently toast the spices.

Stir the spice mixture and  green mango, if using, into the cooked dal.

Cover and cook on LOW 2-3 hrs longer.

Stir in the salt.  Serve in bowls poured over the rice and top with yogurt, if using, and chopped ripe mango.

Carrot Cake

Carrot Cake - Thanks to boot camper Pamela Armstrong.


Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
2 cups white sugar
4 eggs
1 1/3 cups vegetable oil
4 cups grated carrots (I use a food processor so it has the consistency of purée)
¾ cups walnuts (optional)


Directions:
• Preheat oven to 350 degrees.  Grease and flour cake pans. Your choice on layer, sheet or bundt.
• Sift together in medium size bowl, the flour, baking powder, baking soda, salt and cinnamon.  Set aside.
• In a large blow, mix together the sugar and eggs by hand until thick and pale.  Stir in the oil, then gradually mix in the sifted dry ingredients.  Fold in the carrots and nuts.  Spread evenly into the prepared pans.
• Bake for 40 minutes or less (I usually bake for 20-25 mins.)  Check for doneness with toothpick.
• When cool frost with your favorite frosting.


Yum.  Look out Paula Deene
Enjoy!

Butternut Squash Chili

Adapted from the Washington Post
This is delicious and full of anti-oxidants.  I was waiting for the cold weather to return to share this one with you.  We had some tonight - a great way to warm up after being outside.   I've brought this to gatherings of omnivores who thought no one would ever eat this -- not so!!

Be sure to cut the carrots and parsnips into 1/2” dice - they take the longest to cook, and can take 90 minutes or more.

Although there are many ingredients here, you add them in batches, so you can prepare them as you go.  And you have enough time to try it out before serving it on Super Bowl Sunday!!  It freezes well also.

For the chili:
2 Tbsp canola oil
1 sweet onion, coarsely chopped
3 carrots, sliced
1 Tbsp finely chopped garlic
1  28 oz can chopped tomatoes and their juices
1  28 oz can pureed tomatoes
1 small butternut squash in ½ inch dice (about 4 cups or 16-20 oz precut)
2-3 parsnips, peeled and cut into ½ inch dice (about 2 cups)
1 lb corn kernels (frozen, canned or fresh)
1  15 oz can kidney beans, drained and rinsed
1  15 oz can black beans, drained and rinsed
½ - 2 Tbsp chili powder (wide range, to adjust to taste)
2 chipotle chili peppers en adobo, coarsely chopped (optional)
Coarse kosher salt - amount depends on salt in the canned tomatoes

For the garnishes - any or all of the following:
Diced plum tomatoes
Shredded extra-sharp cheddar cheese
Sour cream or plain yogurt
Diced avocado
Finely chopped cilantro
Finely diced red onion


Directions:
1) Heat the oil in a large Dutch oven over medium heat.

2) Add the onion, carrots and garlic and cook for 5 minutes, until crisp-tender.

3) Add the tomatoes, squash and parsnips and increase the heat to med-high, bringing to a boil.

4) Reduce the heat to med-low and cook for 30-40  minutes, stirring occasionally.

5) Add the corn, beans, chili powder and chipotle peppers and salt to taste, stirring to combine.

6) Increase the heat to med-high and bring to a boil, then reduce the heat to med-low and cook for 20 minutes, stirring once or twice.  Be sure the carrots and parsnips are soft by the end.  

Serve with bowls of the garnishes.

Passover Lasagna

Passover Lasagne

This is an old recipe from my college cookbook that has remained a favorite over the years.

Ingredients:
2 lb. cottage cheese
12-16 oz tomato sauce
2 eggs
salt and pepper to taste
1 Tbsp parsley  
1 Tbsp oregano     for the herbs, use fresh if available
1 Tbsp basil
4 matzos
8-12 oz Mozzarella
1 cup fresh spinach, coarsely chopped




Preparation:
Soak matzos in water until soft.
Dry on paper towel and place in oven-safe casserole, on top of 1" of tomato sauce.
Mix cottage cheese, eggs, spices and spinach and let stand until beige yellow in color.
Layer mixture on top of matzo.
Layer mozzarella.
Then layer tomato sauce, matzo and continue to repeat.
Cover the 4th matzo with tomato sauce and mozzarella cheese, without the cottage cheese mixture.

Bake at 325 covered for about 30-35 minutes, then uncovered for 15 minutes.

Coconut Charoset

Coconut Charoset

from Everyday Cooking for the Jewish Home by Ethel Hofman

This has been a family favorite for years.  It tastes a bit more like dessert than charoset --

Makes 3 cups.

Ingredients:

1/2 c walnut pieces

1/2 cup slivered almonds

2 medium apples, peeled, cored and cut into chunks

1/2 cup shredded coconut

1 tsp pumpkin pie spice

2 Tbsp honey

1/4 cup blackberry wine or blackberry juice (optional)

1. Preheat oven to 350.  Spread out nuts on a  small baking sheet.  Toast in oven or toaster oven,  stirring several times, until lightly browned and fragrant, 5-7 minutes.  Remove to a plate and let cool.

2. In a food processor, coarsely chop apples, walnuts and almonds.

3. Transfer to a medium bowl.  Add coconut, pumpkin pie spice, honey and enough wine or juice, if using, to make a stiff paste.  I prefer it without any liquid.

Note:  If using fresh coconut, grate finely, spread on a baking sheet and dry in a  200 degree oven for 3 hours, stirring occasionally.

Puréed Veggie Soup

Marsha, here's one for you. It's a platform for puréed veggie soup.  Sunjay's favorite is mushroom.

Puréed Veggie Soup:


Ingredients:
3 cloves of garlic
1 onion
2 packs of assorted mushrooms cleaned and sliced
1 15ish ounce can of white beans
1 container of vegetable broth
Basil, salt, pepper to taste
A splash of white wine if you have an open bottle
Olive oil


Sautéed sliced garlic in olive oil until fragrant.  Add veggies and sauté.  Add wine. Then add broth, salt and pepper and beans. Boil a bit.  Purée (an immersion blender is awesome here) and add some fresh or frozen basil.  Use water to get to your preferred consistency.

I have also used a roasted sweet potato, some carrots and celery leaves instead of mushrooms and that was quite nice too.

Enjoy!

Wild Rice Salad with Pecans and Cranberries

Thanks to boot camper Angie Yu, M.D. we have:

Wild Rice Salad with Pecans & Cranberries

Salad Ingredients:
1 cup uncooked wild rice, prepared according the instruction on the box
1 cup pecans, coarsely chopped ( roasted probably better)
1 stalk celery, sliced
1 cup sweetened cranberries
1 red apple, diced  (Gala apple)
zest from 1 lemon

Dressing Ingredients:
3 tablespoons lemon juice (fresh squeezed)
1 tablespoon agave nectar or honey
1 tablespoon olive oil
Some salt and white pepper to taste

Mix salad ingredients together in a bowl except the rice. Pour the dressing into the fruit/celery mixtures, mix. Add rice to the fruit/celery mixture. It tastes better if you let it sit for a while.

Strawberry Avocado Salad/Salsa

Thanks to bootcamper Avneet Bawa, M.D., here's:


Strawberry avocado salad/salsa:

This is from memory:

Fresh strawberries, cut into slices or wedges 1- 2 lbs
Avocado 1-2 , cut into 1 inch pieces
red onion, diced into  small pieces
Jalapeno pepper  1 small, diced into small pieces

Combine all ingredients and sprinkle with 1 TBSP of sugar and sprinkle with a few dashes of salt and then squeeze 1-2 fresh limes over the mixture and toss gently.

Chill for 1-2 hours if possible and then serve with chicken or fish or with chips.

Enjoy!

Noodle Kugel

Thanks to boot camper Holly Gross, M.D.: "Here's the noodle kugel recipe I made on Sunday, credit goes to my friend Steffani, it's her recipe!"

1 8 oz package cream cheese, softened
1 container (16 oz) cottage cheese
3 eggs lightly beaten
1 stick margarine melted
1 tsp vanilla
1/2 tsp cinnamon
8 oz wide egg noodles cooked and drained
1/2 cup sugar

1.  Mix cream cheese, cottage cheese, sugar and eggs.  Stir in margarine, vanilla and cinnamon.  Gently stir in cooked noodles and pour whole thing into 11x7x2 baking dish (spray with PAM first)
2.  Bake at 350 degrees for 35-40 minutes and let stand for 20 minutes before cutting.
3.  sprinkle with a little cinnamon to make it look nice

Note:  Obviously this is not a boot camp recipe once you look at the ingredients!  We might need a double session of Troy to work it off.  I'm looking forward to getting everyone's recipes, there were so many beautiful creative foods Sunday!

Asparagus Popover

Here's a side dish, courtesy of Dr. Thu Tran

Asparagus Popover

Serve 4.  Prep 15 mins   Bake 20min

1 lb asparagus
2 tablespoons butter
1/2 cup milk
3 large eggs, at room temp
1/2 cup flour
Salt and pepper
Pinch sugar
3 oz gruyere or Swiss Cheese, shredded (1cup loosely packed)

1. Position a rack in the lower third of the oven and preheat to 425 degree. In a medium saucepan, add enough salted water to reach a depth of 2 inches, bring to a boil. Add the asparagus and cook until crisp tender, about 3mins. Drain and rinse with cold water, then pat dry with paper towels. Cut the spears crosswise into thirds.

2. In a medium cast-iron skillet, add the butter. Place the skillet in the oven to melt the butter.

3. In a medium bowl, microwave the milk on high for 30 seconds. Whisk in the eggs, then the flour,1/2 teaspoon salt, 1/2 teaspoon pepper and the sugar.

4. Add the asparagus pieces to the hot cast-iron skillet and pour the batter on top. Sprinkle with half of the cheese and bake until puffed and golden brown, 18 to 20 minutes. Top with the remaining cheese.

AND, if Troy looks away, you may sprinkle cooked bacon into the batter!:-))

Non-fat Flan

Here's a dessert recipe courtesy of bootcamp organizer extraordinaire - Dr. Thu Tran

Non-fat Flan

3eggs
1can fat free condensed milk
1 can fat free evaporated milk
1 cup slim milk
1/2 tsp vanilla
Pinch of salt

Caramel to coat a 9 in.x5 in. Loaf pan:3 heaping tbsp.sugar
2tbsp water
2-3 drops lemon juice

Mix the water,sugar and lemon juice in the loaf pan and, over medium heat make. The caramel moving the loaf pan b ack and forth over the burner so that the mixture has time to cook without burning. WheN the mixture has turned a medium golden brown, coat the loaf pan and set aside to cool.

Combine the flan ingredients and put them in the loaf pan. Place the loaf pan containing the flan in a larger baking dish half filled with water. Place this "double boiler" container in a 350 degree oven for about 45 mins or until an inserted knife comes out clean.

Allow to cool at room temperature. Move a butter knife around the edges before turning it over a serving dish.

Simple Raspberry Vinaigrette

2 Tbsp raspberry vinegar
5 Tbsp olive oil

Whisk together.

Creamy Garlic Dressing

from Moosewood Restaurant Cooks at Home

3 garlic cloves, minced or pressed
3/4 cup canola oil
1/4 c red wine vinegar
1 Tbsp chopped fresh basil (1 tsp dried)
1 tsp salt
1 Tbsp grated Parmesan cheese
1/2 tsp coarsely ground black pepper

1/2 c skim milk

Put the garlic, oil, vinegar, basil, salt, Parmesan and pepper into a blender and blend for a couple of seconds.  With the blender still running, slowly add the milk, until the dressing is thick and smooth.  This will keep for up to a week, covered and refrigerated.

Variations:
Add 1/2 tsp honey or sugar to offset the tartness of the vinegar
Add 1 tsp fresh lemon juice for extra tartness
Add 1 Tbsp minced fresh parsley for flecks of color without altering the taste.

Red Potato and tomato Gratin with Leeks, Gruyere and Rosemary

From Fine Cooking  June/July 1999


Try this gratin with Yukon Gold potatoes or substitute some of the red tomatoes with yellow, orange, or even green tomatoes.  A glass baking dish shows off the layers.

Serves six to eight as a side dish; four as a main dish.

For the leeks 
1-1/2 Tbs. olive oil
3 cups sliced leeks (about 3 large, white and pale green parts only), washed thoroughly


For the potatoes 
1-1/4 lb. red potatoes, unpeeled, cut into 1/4-inch slices
1/2 tsp. kosher salt; more for boiling the potatoes
1-1/2 Tbs. olive oil
2 tsp. chopped fresh rosemary


To assemble the gratin 
1 tsp. chopped fresh rosemary
1-1/4 lb. ripe tomatoes, cored and cut into 1/4-inch slices
1-3/4 cups grated Gruyère cheese
1/2 tsp. kosher salt
Freshly ground black pepper to taste
1-1/2 Tbs. olive oil
2/3 cup fresh breadcrumbs mixed with 2 tsp.olive oil

To cook the leeks: Heat the olive oil in a medium skillet (preferably nonstick) over medium heat. Add the leeks and sauté, stirring frequently, until limp and lightly browned, about 15 minutes. Spread the leeks evenly in the bottom of an oiled 2-qt. shallow gratin dish (preferably oval). Let cool.

To cook the potatoes: In a medium saucepan, cover the potato slices with well-salted water and bring to a boil. Reduce the heat to a gentle boil and cook for 5 minutes or until the potatoes are just barely tender. Drain and rinse under cold water until cool. Pat dry. Toss the potatoes with the salt, olive oil, and rosemary.

To assemble the gratin: Heat the oven to 375°F. Sprinkle 1/2 tsp. of the chopped rosemary over the leeks. Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish. Prop the tomatoes against the dish at a 60-degree angle. Cover the row of tomatoes with a generous sprinkling of Gruyère. Next, arrange a row of potato slices over the tomatoes. Sprinkle again with Gruyère. Repeat with alternating rows of tomatoes and potatoes, sprinkling each with cheese, until the gratin is full.

Sprinkle about 1/2 tsp. salt and the remaining 1/2 tsp. rosemary over all and season with pepper. Drizzle with the olive oil. Mix any remaining Gruyère with the breadcrumb mixture and spread this over the whole gratin. Cook until the gratin is well-browned all over and the juices have bubbled for a while and reduced considerably, 60 to 65 minutes. Let cool for at least 15 minutes before serving.

You can fully cook this gratin several hours ahead, let it cool, and then reheat it again before serving.

nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 280; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 6; Protein (g): 10; Monounsaturated Fat (g): 10; Carbohydrates (g): 23; Polyunsaturated Fat (g): 1; Sodium (mg): 420; Cholesterol (mg): 25; Fiber (g): 3;
photo: Mark Ferri
From Fine Cooking 33 , pp. 24-29
June 1, 1999

Springtime Kugel

from Everyday Cooking for the Jewish Home by Ethel G. Hofman

This can be used as a side dish or as a dessert.

1/2 c matzoh meal
1/2 cup sugar
1/2 tsp nutmeg
1 tsp cinnamon
2 large apples, coarsely chopped
2 medium sweet potatoes, peeled and coarsely chopped
1 large baking potato, peeled and coarsely chopped
1 large carrot, peeled and coarsely chopped
1/2 cup golden raisins
2 Tbsp frozen OJ concentrate, thawed
Grated zest and juice of 1 lemon
1 stick (4 oz) margarine, melted

1. Preheat oven to 350.  Coat a 9" square baking dish with non-stick vegetable spray.

2. In a large bowl, combine matzoh meal, sugar, nutmeg and cinnamon.  Add apples, sweet potatoes, baking potato, carrot, raisins, OJ, lemon zest, lemon juice, and margarine.  Stir to mix well.  Transfer to prepared baking dish.

3. Bake kugel in preheated oven until firm and nicely browned on top, 1 1/4 hours.  If browning too quickly, cover loosely with foil.  Let cool slightly, then cut into squares.  Serve hot or warm.

Not Your Mother's Green Beans

from Moosewood Restaurant Cooks at Home

1/2 c pine nuts
3-4 c water
1 lb green beans

1 leg shallot, peeled and minced, or 1/4 cup chopped scallions
1/4 c raspberry or balsamic vinegar
1/4 c olive oil
2 Tbsp chopped fresh parsley, chervil or basil
salt and ground black pepper to taste

Toast the pine nuts at 350 for a few minutes until fragrant and just barely browned.

Bring the water to a boil in a small saucepan and remove the ends of the green beans.  Ease the beans into the boiling water and cook them for about 3-6 minutes, until just tender.

Combine the shallots or scallions, vinegar, oil and herb of your choice in a medium bowl.

Drain the beans thoroughly and immediately add them to the bowl, tossing them with the dressing.

Stir in the toasted pine nuts.

Add salt and pepper to taste.

Serve warm or chill for 20 minutes.

Honey Mustard Vinaigrette

1/3 c cider vinegar
1/3 c dijon mustard
1/3 c honey
1 cup canola oil
salt to taste

In a small bowl, whisk vinegar and mustard together; drizzle in honey, then oil.
Salt to taste.
Will keep for up to 2 weeks.

Tomatoey Spiced Chickpeas

From epicurious.com        Gourmet   March 2009


yield: Makes 4 (main course) or 6 (side dish) servings
active time: 15 min
total time: 35 min
Chickpeas loaded with warming, aromatic spices become a hearty vegetarian dinner when served with rice, cucumber salad, and a dollop of thick, cool... more ›

ingredients

1/3 cup extra-virgin olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
Rounded 1/4 teaspoon hot red-pepper flakes
1 (1 1/2-inch) piece cinnamon stick
1 (28-ounce) can whole tomatoes in juice
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/4 cup finely chopped mint
print a shopping list for this recipe

preparation

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook cumin, coriander, ginger, red-pepper flakes, and cinnamon stick, stirring constantly, until fragrant and a shade darker, about 2 minutes.
Add tomatoes with juices, breaking up tomatoes with a spoon, then add chickpeas. Simmer, stirring occasionally, until slightly thickened, about 20 minutes. Discard cinnamon stick.
Stir in parsley and mint. Serve warm or at room temperature.
Leftovers Idea:
coarsely mash and fry as fritters, then serve topped with fried eggs


Read More http://www.epicurious.com:80/recipes/food/views/Tomatoey-Spiced-Chickpeas-351829#ixzz1tSkrX8J2

Spicy Black Bean and Potato Stew with Tomato Salsa

The Washington Post, May 6, 2009
Nourish

Course: Main Course, Side Dish
Features: Healthy, Meatless, Gluten-Free
Summary:

Just made this tonight for tomorrow - easy to cut up the ingredients, then let it cook while eating tonight's dinner.  Tastes very good so far.  The broth thickens up, probably from the starch in the potatoes.  Not as certain about the salsa.  We love cilantro, but I had it in the fridge for a week, and it has very little taste left.  We'll see how it turns out tomorrow.

Making good-tasting vegetarian food is a lot like creating healthful dishes that are low in fat and sodium. Instead of relying on fat, salt or meat for flavor, you use herbs, spices and contrasting textures. If you're successful, you'll have dishes that please everyone at the table.

I'm a big fan of stews; this one is packed with beans and potatoes, and it gets an extra boost from a fresh salsa of tomato and cilantro. It makes a full-flavored vegetarian entree or a nice side dish for grilled chicken.

A vegetable stew cooks quickly, and it can be a challenge not to overcook its ingredients. I do the prep work in advance and serve this dish just after I cook it, to preserve the integrity of its components.

MAKE AHEAD: To keep the sodium in this dish low, cook the black beans instead of buying the canned ones (see NOTE below). They can be prepared and refrigerated up to 4 days in advance.

4 to 6 main-course servings or 8 side-dish servings

Ingredients:

For the stew
1 tablespoon olive oil
1 medium onion, cut into 1/4- to 1/2-inch dice (1 cup)
1 medium carrot, cut into 1/4- to 1/2-inch dice (used 2)
1 rib celery, cut into 1/4- to 1/2-inch dice (about 2/3 cup)  (used 2)
1/2 teaspoon salt
2 teaspoons chili powder, or to taste
2 tablespoons double-concentrated tomato paste (may substitute 1/4 cup tomato paste; see NOTES)
3 cups cooked black beans (see NOTES)
1 pound all-purpose potatoes, peeled and cut into 1/2- to 3/4-inch dice (about 2 1/2 cups)  (used 1 white potato and one sweet)
About 2 cups water or vegetable broth  (1.5 cups veg broth with 560 mg Na per cup and 0.5 cups water)

For the salsa
8 ounces vine-ripened tomatoes, cored and coarsely chopped (2/3 cup)
2 to 3 tablespoons chopped cilantro leaves, or to taste
Juice and finely grated zest of 1 lime
1/4 teaspoon sugar
1/8 teaspoon salt
1 tablespoon olive oil


Directions:

For the stew: Heat the oil in a skillet or shallow braiser large enough to hold all of the ingredients (at least 12 inches wide) over medium heat.

Add the onion, carrot, celery and 1/4 teaspoon of the salt; cook, stirring occasionally, for 10 to 12 minutes, until the vegetables have softened but not browned. Reduce the heat as needed if they are cooking too fast.  (Leave long enough for the carrots to soften, because they cook much more slowly than the potatoes.)

Increase the heat to medium if needed; add the chili powder and tomato paste. Cook, stirring, for 1 to 2 minutes, then add the beans, potato, water/ broth and the remaining 1/4 teaspoon salt. Stir to combine; when the liquid just starts to bubble at the edges, cover and reduce the heat to medium-low. Cook for 25 to 30 minutes, until the potatoes are tender. Remove from the heat.

While the stew cooks, make the salsa: Combine the tomatoes, cilantro to taste, lime juice and zest, sugar, salt and oil; mix well.

Divide the stew among individual bowls; top each portion with a generous tablespoon of the salsa. Serve warm.

NOTES: Double-concentrated tomato paste comes in a handy tube and is available in the Italian section of most supermarkets. It can be refrigerated for months.

To cook beans, place 1 cup dried black beans or small white beans in a medium bowl; add water to cover by at least 1 inch and let soak overnight at room temperature.

Drain, then transfer to a medium saucepan. Add enough water to cover the beans by an inch or two. Bring to a boil over high heat, then reduce the heat to medium-low and cook for about 90 minutes or until tender to the bite.

Drain the beans, then spread them on a baking sheet to cool. Use right away, or transfer to an airtight container and refrigerate for up to 4 days. (This should yield about 3 cups total.)

Per serving using water for 6 servings: 240 calories, 10 g protein, 40 g carbs, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 250 mg sodium, 11g dietary fiber, 4 g sugar.

Sprouted Mung Beans with Walnuts and Dill

The Washington Post, June 15, 2011
Course: Side Dish
Features: Fast
Summary:

Flavors of Greece meld in this salad, whose sprouted mung beans offer extra protein. lipids and minerals, as well as reduced carbohydrates.

MAKE AHEAD: The mung beans need to soak in hot water for 30 minutes to 1 hour.

4 servings

Ingredients:

1 cup sprouted mung beans, such as TruRoots brand
2 cups very hot water
1/2 cup chopped walnuts, toasted (see NOTE)
1/3 cup chopped dill
4 or 5 scallions (trimmed), white and light-green parts, chopped (1/3 cup)
3 tablespoons olive oil
Freshly squeezed juice from 1/2 lemon (1 1/2 tablespoons)
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
Directions:

Place the sprouted mung beans in a medium bowl. Pour the hot water over them (mostly covering); let soak for 30 minutes to 1 hour. Drain and transfer to a large serving bowl.

Add the walnuts, dill, scallions, oil and juice. Toss to combine, then season with salt and pepper to taste.

Serve at room temperature.

NOTE: Toast the walnuts in a small dry skillet over medium-low heat until they are fragrant and have slightly darkened in color. Cool completely before using.

Recipe Source:

From a recipe by Esha Ray, chief executive of Enray, the company that makes TruRoots products.

Per serving: 200 calories, 3g protein, 5 g carbs, 20 g fat, 3g saturated fat, 0 mg cholesterol, 150 mg sodium, 2g dietary fiber, 2 g sugar.

Green Papaya and Beef Jerky Salad

INGREDIENTS:

Grated fresh green papaya (bought from Vietnamese market or you can grate your own)
Kirkland (Costco brand) premium Steak Strip beef jerky, cut into thin slices
fresh Thai (cinnamon) basil leaves

Dressing:
soy sauce 1 tbsp
white vinegar 1 tbsp
fish sauce 1 tsp
sugar   1 tbsp
crushed hot pepper with garlic  1 tsp
water  1 tbsp

Mix all dressing ingredients.  Add more of any of these ingredients to your preferred taste.

Top beef jerky slices on green papaya
cut Thai basil leaves into strips on top of beef jerky
Pour dressing on top
Toss and enjoy!

To add spice and heat:  squeeze Spiracha on top!

A great protein-packed, low fat, simple raw salad for the athlete in Boot Camp.

Bon appetit,

Mimi

Noodle Kugel with Cinnamon Crisp

INGREDIENTS:

1/2 lb noodles, cooked and drained
1 c sugar
8 oz butter
4 eggs separated
1 tsp vanilla
1/2 pint sour cream
1/2 lb cottage cheese
1/3 box cinnamon graham crackers

Place 4 oz of butter in a 9x13 pan, and put in oven at 350 until melted.

Add noodles to butter and stir.

Cream together sugar, vanilla, cottage cheese, sour cream and egg yolks.

Add to noodles and mix well.  Top with crushed graham crackers.

Dot with 4 oz butter.

Bake at 350 for 40 minutes.

Orange Chicken Breasts with Baby Spinach

Orange Chicken Breasts With Baby Spinach
The Washington Post, December 22, 2010
Nourish

Course: Main Course
Features: Healthy
Summary:

So much of winter cooking centers on roasted and braised food that it's nice to mix it up with some lighter, brighter dishes. Here, I take advantage of the seasonal abundance of citrus. Chicken cutlets are marinated in an orange vinaigrette and then broiled, or grilled if you prefer. Some of the same vinaigrette, reserved before marinating, serves as a sauce when the chicken breasts are served on a bed of steamed baby spinach with some orange segments. The combination is a warm salad that's good for lunch or as a light supper.

You can buy thin chicken cutlets or boneless, skinless chicken breast halves, and cut them horizontally in half; pound thin as needed.

This recipe makes a generous cup of orange dressing. You'll need less than two-thirds of the dressing for the recipe. Save the rest to dress a green salad the next day.

MAKE AHEAD: The chicken needs to marinate in the refrigerator for at least 1 hour and up to 4 hours.

4 servings

Ingredients:

For the vinaigrette
Finely grated zest and freshly squeezed juice of 1 orange (2 teaspoons zest, 1/4 cup juice)
1/4 cup white wine vinegar
1 tablespoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sugar
Freshly ground black pepper
1/2 cup olive oil
For the chicken and spinach
1 pound (four 1/2-inch-thick) chicken breast cutlets (see headnote)
6 ounces baby spinach, rinsed
Water, as needed
2 medium oranges, cut into segments (see NOTE)
Directions:

For the vinaigrette: Combine the orange zest and juice, vinegar, mustard, salt, crushed red pepper flakes, sugar and pepper to taste in a blender. Puree until smooth; with the motor running, gradually add the oil to form an emulsified vinaigrette, with a yield of a generous cup.

For the chicken and spinach: Place the chicken in a gallon-size resealable plastic food storage bag. Add 1/3 cup of the vinaigrette, reserving the rest of it for serving. Massage through the bag to coat the chicken evenly. Seal; place in a shallow dish and refrigerate for at least 1 hour and up to 4 hours.

Position the top oven rack 4 to 6 inches from the top broiler element; preheat the broiler. Line a baking sheet with aluminum foil.

Arrange the marinated chicken on a baking sheet; discard the marinade that's left in the bag. Broil for 4 to 5 minutes, then turn the chicken over and broil on the second side for 4 to 5 minutes or until the chicken is cooked through and lightly browned. Let rest for 5 minutes.

Meanwhile, steam the spinach: Heat a 12-inch skillet or saute pan over medium heat. Add the spinach and a few tablespoons of water if the spinach is dry; cover and cook for 1 to 2 minutes, until the spinach starts to wilt. Uncover and stir so the spinach is completely wilted.

Divide the spinach among individual plates, draining off any excess liquid. Top each portion with one of the chicken breast cutlets. Scatter the orange segments over each serving, then drizzle each portion with 1 tablespoon of the reserved vinaigrette.

Serve warm; pass the remaining vinaigrette at the table.

NOTE: Slice the peel from the oranges, removing all pith. Cut between the membranes to release the fruit segments, letting them fall into a mixing bowl. Add any juice to the vinaigrette.

Per Serving: 200 calories, 27gm protein, 2g carbs, 8g fat, 2g saturated fat, 65mg cholesterol, 170mg sodium, 1g dietary fiber, 1g sugar

Strawberry Spinach Salad

From allrecipes.com 

Contributed by Pam - "This salad is great with other fruit as well.  I often add mango and

blueberries.  I also use balsamic vinegar instead of white vinegar."  

Ingredients

2 tablespoons sesame seeds

1 tablespoon poppy seeds

1/2 cup white sugar (good with 1/4 cup - will continue to try to decrease)

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1 tablespoon minced onion

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

1 quart strawberries - cleaned, hulled and sliced

1/4 cup almonds, blanched and slivered

Directions

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Nutritional Information  

Amount Per Serving  Calories: 491 | Total Fat: 35.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database