Ancho Chicken With Warm Corn, Zucchini and Tomato Salad

From the Washington Post - Ellie Krieger's Nourish column,
http://www.washingtonpost.com/pb/recipes/ancho-chicken-warm-corn-zucchini-and-tomato-salad/14233/

My son was home one weekend, and we love to cook together.  In classic fashion, I set out about 20 recipes that I wanted to make and had him make the final decision.  He was a winner - as were we all - as he chose for us to make this chicken recipe with the Golden Lentil with Soft, Sweet Onions on the side, also from the Washington Post.  Maybe an overdose on protein between the two dishes, but a great combination of tastes.  Small portions are filling, but it's hard to stop at just one serving.

Since I don't tend to like to watch chicken cooking on the stove, we used the spice rub, then baked the chicken at 375 for about 24 minutes, and cooked the vegetable mixture on the stove, lightly sprinkling in more of the same spices.

NOURISH SEP 10, 2014

This is the perfect recipe to bridge summer and fall. Its focal point is a bounty of colorful summer produce, cooked just enough to retain fresh appeal but warmed and softened enough to comfort.

It also happens to be good year-round made with frozen corn kernels. If you don't have ancho chili powder on hand, substitute any mild chili powder or even paprika.

A finishing touch of buttery avocado seals the deal.

Make Ahead: This dish may be refrigerated in an airtight container for up to 3 days. Allow it to come to room temperature or warm it in the microwave, and slice the avocado and add cilantro, right before serving.

SERVINGS:

Tested size: 4 servings

INGREDIENTS

1 teaspoon ancho chili powder (may substitute mild chili powder or paprika)
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
4 thin-cut boneless, skinless chicken breasts (about 5 ounces each)
4 teaspoons olive oil
1/2 small onion, diced
1 medium zucchini (about 8 ounces), diced
1 pint grape tomatoes, each cut in half
1 1/2 cups corn kernels (from 1 large or 2 small ears fresh corn)
1 clove garlic, minced
Flesh of 1 ripe avocado, sliced
3 tablespoons fresh lime juice
3 tablespoons fresh cilantro leaves


DIRECTIONS

Stir together the chili powder, cumin, garlic powder, 1/4 teaspoon of the salt and the cayenne pepper in a small bowl. Sprinkle the spice mixture on both sides of the chicken, rubbing it in a little with your fingers.

Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the chicken pieces; cook for a total of about 6 minutes, turning them over as needed, until lightly browned on both sides and cooked through. Transfer the chicken to a plate.

Add the remaining 2 teaspoons of oil to the skillet; once the oil is quite hot, add the onion and stir to coat. Cook for about 2 minutes or until softened, then add the zucchini, tomatoes, corn and garlic; cook until all of the vegetables are softened but they still retain their shape, about 3 minutes. Season with the remaining 1/4 teaspoon of salt.

Divide the vegetable mixture among individual plates. Top each with a piece of chicken and a few slices of avocado. Sprinkle with the lime juice and cilantro, and serve.

Golden Lentils with Soft, Sweet Onions

from the Washington Post
http://www.washingtonpost.com/pb/recipes/golden-lentils-soft-sweet-onions/13840/


Tested size: 8-10 servings; makes 5 cups

This isn't as thick and creamy as mashed potatoes, but it is high in protein and fiber and is a good side dish that you can make more or less spicy depending on what the rest of the meal.

Perfect with Ancho chicken with warm corn, zucchini and tomato salad, also from the Washington Post:
http://www.washingtonpost.com/pb/recipes/ancho-chicken-warm-corn-zucchini-and-tomato-salad/14233/

INGREDIENTS

1 1/2 tablespoons olive oil
2 medium onion, finely chopped
1/2 teaspoon sea salt, or more to taste
2 tablespoons balsamic vinegar, or more to taste
2 cups dried red lentils, rinsed
5 cups water
Freshly ground black pepper
Ground cayenne pepper or paprika or a few drops of hot sauce
Tomatoes or yogurt with pomegranate seeds to top

DIRECTIONS

Pour the oil into a large skillet over medium heat. Once the oil shimmers, add the onions, stirring to coat; cook until the onions wilt, about 1 minute. Reduce the heat to medium-low; cook, stirring often, for 20 minutes. Add the 1/2 teaspoon salt and cook, stirring occasionally, until the onions are super soft and very sweet, 10 to 20 minutes or longer, if needed. Stir in the 2 tablespoons of vinegar during the last 2 to 3 minutes.

Meanwhile, combine the lentils and water in a large saucepan over high heat. Bring to a boil, then reduce the heat to medium or medium-low until barely bubbling around the edges (use a heat diffuser, if you have one, underneath). Partially cover and cook gently until the lentils are perfectly soft, about 40 minutes. The mash will be supple at this stage. If you'd like it stiffer, simmer uncovered for a little longer.

Add the lentils to the onions, stirring to thoroughly blend; taste, and add salt and/or vinegar as needed. Season to taste with black pepper and cayenne pepper.  I probably added about 1/4 tsp of pepper and 1/8 tsp of paprika.  Just keep tasting it til you love the taste.

Serve hot, warm or at room temperature.

Based on 10 servings - 1/2 cup each - 170 calories, 10 gm protein, 28 gm carbs, 3 gm fat, 0 gm saturated fat, 0 mg cholesterol, 110 mg sodium, 12 gm dietary fiber, 3 gm sugar.

Deep-dish winter fruit pie with walnut crumble

To save the trouble of making a crust and to decrease the calories, I made this without a crust.  Since I couldn't find figs, I substituted about 1/4 cup dried cranberries and 1/4 cup golden raisins.  It came out delicious and filled a deep pie dish and an 8x8 inch square.  It became better each day, and sweeter, making me think that we could do without the raisins.  Even the cranberries, which can be quite tart, became sweet with the baking.

This deep-dish crumb-topped pie combines several winter fruits and confirms that the whole is greater than the sum of its parts. The pears become soft, the apples remain slightly firm, the figs add texture and sweetness, and the tart cranberries pop in your mouth, making this rustic pie a sensory treat. Be sure to plan ahead, as this recipe calls for chilling the dough for one hour, chilling it again after you roll it out (this reduces shrinkage of the crust during baking), and then baking the pie for over an hour. It is an hours-long process, off and on, but it is worth every minute. Served with a scoop of vanilla ice cream and a glass of apple or pear brandy (preferably from Clear Creek Distillery), it is the perfect final touch to a dinner party.

ingredients

Pie Pastry

• 1 3/4 cups (8 3/4 ounces) all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice

Walnut Crumb Topping

• 3/4 cup (3 3/4 ounces) all-purpose flour
• 3/4 cup packed (5 3/4 ounces) brown sugar
• 3/4 cup (3 ounces) raw walnuts, coarsely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon fine sea salt
• 6 tablespoons (3 ounces) unsalted butter, melted

Fruit Filling

• 1 cup (5 1/2 ounces) dried figs (see below)
• 4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)
• 4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)
• 1 cup (4 ounces) cranberries, fresh or frozen
• 1/2 cup (3 1/2 ounces) granulated sugar
• 2 tablespoons cornstarch
• I left out the figs (because I couldn't find any) and added 1/4 cup dried cranberries ; consider 1/4 cup raisins

preparation

To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.

Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.

Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.

To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.

Position a rack in the lower third of the oven and preheat the oven to 375°F.

To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.

Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.

Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.

Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.

Reprinted with permission from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson, copyright © 2009. Photography © 2009 by Sara Remington. Published by Ten Speed Press, a division of Random House, Inc.

Turkey Soup 2014

Here's an original recipe using chicken soup ingredients as a basis, then other odds and ends I found in the fridge -- and it turned out to be quite good!

Update 12/19/14 - froze it after a few days, then just defrosted it - actually upgrade that to excellent!

I started with the remains from our RedBreast Organic Turkey prepared with the Turkey Rub from food network.com.

Ingredients:

Wings and drumsticks
1 fennel bulb plus a few stalks
1 yellow onion, quartered
3 stalks of celery, peeled and sliced
5 large carrots, peeled and sliced
3 parsnips, peeled and sliced
3 sprigs of sage, tied
dried oregano sprinkled over the top
generous amount of Kosher salt, to taste as the soup cooks
ground pepper to taste

Directions:

1) Boil 12 cups of water.

2) Add the cooked turkey parts and bring to a boil again.  Skim the foam over the next few minutes.

3) Add all the other ingredients and continue to adjust the salt and pepper (mostly the salt) as it cooks for the next hour or so.  The soup is done cooking when all the vegetables are soft.

Turkey Soup

From food network

1 video | Next-Day Turkey Soup (02:49)

Yield:6 to 8 servings

Level:Easy

Ingredients
8 cups chicken broth
1 turkey carcass, all meat removed
1 carrot, halved lengthwise, plus 1 carrot, minced
1 whole stalk celery, plus 1 stalk, minced
1 onion, halved, plus 1 onion, minced
2 bay leaves
3 cups dark turkey meat
2 cloves garlic, smashed
2 tablespoons olive oil
3 cups leftover cooked Thanksgiving side vegetables ( Brussels sprouts, sweet potatoes, green beans)
1 tablespoon chopped fresh sage


Mashed Potato Polpetti (Patties):
3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
All-purpose flour, for dredging
1/4 cup extra-virgin olive oil
Leftover gravy, for serving

Directions
Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.

Dice the turkey meat. Make sure the meat pieces are no larger than the size of a soupspoon. (If preparing the soup the next day, be sure to store leftover turkey meat in an airtight container before placing it in the refrigerator. Top with 1 or 2 ladles full of broth to keep the meat moist.)

Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer. This can be done the night before and stored in the refrigerator until the next day.

In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.

Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes and serve with the Mashed Potato Polpetti.

Re-season the potatoes with salt and pepper. Stir in the cheese. Take a mayonnaise or peanut butter lid and line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.

To cook, dredge the patties in flour. Heat the oil in a nonstick skillet over medium-high heat. Just before frying, dredge the patties again with flour.

Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until the underside is golden brown, about 5 minutes. Flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy. Makes 6 servings.

Read more at: http://www.foodnetwork.com/recipes/michael-chiarello/next-day-turkey-soup-recipe.html?oc=linkback

Turkey Holiday Rub

From    http://www.foodnetwork.com/recipes/patrick-and-gina-neely/thanksgiving-turkey-with-holiday-rub-recipe.html


The turkey came out very tender and moist and didn't need gravy, but we did use the drippings for a little extra moisture.  Turkey 2014 was a redbreast from Nick's Organic Farm, which is notable for having breasts and legs in better proportion than most, so white meat doesn't get dried out.

Used fresh herbs - per Martha Stewart, the adjustment would be 3:1 for fresh vs. dried herbs since the flavor in dried is more concentrated.  I also added a little fresh oregano.  The rub did not stick to the upper inside of the turkey.  Overall, very good - would use again.


Yield:12 to 14 servings
Level:Easy

Ingredients

Holiday Rub:
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons dried rosemary
1 teaspoon dried sage
1/2 teaspoon garlic powder

Turkey:
1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
for stock)
Salt and freshly ground black pepper
2 tablespoons olive oil

Gravy:
Turkey or chicken stock
2 garlic cloves, thinly sliced
2 shallots, finely chopped
3 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/2 cup sour cream
Kosher salt and freshly ground black pepper

Directions:

1) Preheat the oven to 325 degrees F.

2) Mix all of the dry rub ingredients in a small bowl.

3) Put the turkey on a rack in a roasting pan.

4) Generously season the turkey cavity with salt and pepper, to taste. Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.

5) Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.

6) Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.

7) Gravy: Scrape the juices and browned bits from the roasting pan into a large glass measuring cup. Spoon off the fat, reserving 2 tablespoons. If necessary, add enough stock to the juices to measure 1 2/3 cups.

8) Heat the reserved 2 tablespoons fat in a heavy, large saucepan over medium-high heat. Add the garlic, and shallots, and saute for 2 minutes. Add the flour and whisk until golden, about 4 minutes. Add the degreased pan juices, and the 2 cups stock. Bring to a boil, whisking until smooth. Reduce the heat and simmer until the gravy is reduced to the desired consistency, about 4 minutes. Whisk in the lemon juice, and the sour cream. Season the gravy with salt and pepper, to taste. Pour the gravy into a serving bowl. Carve the turkey and arrange it on a serving platter. Serve the turkey with the gravy.

Recipe courtesy The Neelys

CATEGORIES: Turkey Roasting Thanksgiving View All


Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/thanksgiving-turkey-with-holiday-rub-recipe.html?oc=linkback

Basil Leaves Topped with Goat Cheese and Toasted Pine Nuts

This appetizer is particularly perfect for those who say, "I don't cook."  You need only toast the pine nuts. A platter of these leaves makes for a beautiful presentation and is easily eaten as finger food.

Ingredients:

1/2 cup pine nuts
4 oz soft goat cheese at room temperature
1 Tbsp heavy cream
Salt and freshly ground pepper
20 medium/large basil leaves
1 medium or 5 Campari tomatoes, finely chopped - use only the outer layer to avoid the seeds

Directions:

1) On a dry toaster oven tray, toast the nuts at 350 degrees, shaking the pain and removing as soon as they start to get slightly darker, about 3 minutes.

2) In a small bowl, mix the goat cheese with the heavy cream and season with salt and pepper.

3) Put about a teaspoon of the cheese on each basil leaf, and spread with the back of a spoon.  Sprinkle with the pine nuts, pressing them into the cheese.  Scatter the chopped tomato on top.

Spicy Whole Roasted Cauliflower

from purewow website

Erin McDowell

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we’ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

Can serve as appetizer by cutting off small florets so there's a lot of tasty topping per piece.

I needed to leave it in the oven for over 40 minutes until I could slide a knife easily into the head of cauliflower, because I wanted the inside to be cooked through.

A PureWow Original Recipe
MAKES 6 SERVINGS START TO FINISH: 1 HOUR
INGREDIENTS
1 tablespoon vegetable oil

1 head cauliflower

1½ cups plain Greek yogurt

1 lime, zested and juiced (comes out to 2 Tbsp lime juice for one small lime)

2 tablespoons chile powder (used 1 Tbsp, which was more than enough for me)

1 tablespoon cumin

1 tablespoon garlic powder

1 teaspoon curry powder  (I used 'sweet curry' from Penzey's that doesn't have chili powder)

2 teaspoons kosher salt

1 teaspoon black pepper

DIRECTIONS
1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.



Read more: Spicy Whole Roasted Cauliflower | Recipes - PureWow
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Cauliflower Steaks with Pine Nut Dressing

This recipe can be found on page 70 of Modern Pioneering by Georgia Pellegrini.  The author is friend of the blogger at:
www.familyfreshcooking.com
 
Rating: 5
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 2 to 4 servings

Ingredients

2 large heads of Cauliflower (if you can get the colored varieties thats great!)
1 tablespoon Kosher Salt
1/4 cup Toasted Pine Nuts
1/8 cup Golden Raisins
1/4 cup finely chopped Parsley Leaves
1/4 cup Extra Virgin Olive Oil
4 tablespoons fresh Lemon Juice
Salt & freshly ground Black Pepper to taste
2 tablespoons unsalted Butter

Method
Pre heat oven to 350 degrees F with the rack in the middle.

With a large chefs knife, cut the cauliflower from top to bottom through the largest part of the head, into cross sections about 1 1/2 inches thick. Depending on the size of the cauliflower you should get 2 per head. Keep the cauliflower scraps for other recipes.

Place the 4 cauliflower steaks in one large baking dish, or two medium baking dishes. Pour water into the dish to reach a height of about 1/2 inch. Sprinkle the steaks with the salt & cover the dish tightly with foil. Place it in the oven for 15 to 20 minutes or until the cauliflower is tender when pierced with a knife.

Remove the dish from the oven & using a spatula carefully transfer the steaks to a plate. Let cool slightly as you make the dressing.

In a small bowl combine the pine nuts, raisins, parsley, olive oil & lemon juice. Season with salt & pepper & set aside to marinate.

To serve the cauliflower steaks, melt the butter in a large sauté pan over medium heat. Brown the cauliflower in the butter, about 3 minutes per side, until browned like a steak. Remove to a serving dish & drizzle with the dressing.

Toasted Pine Nuts
Add pine nuts to a sauté pan over medium heat. Heat them for 5-10 minutes or until golden brown. Stir often. Watch carefully as they can burn quickly.

Carrot Hummus

Carrot Hummus
   
Carrot Hummus
Deb Lindsey for The Washington Post; tableware from Crate and Barrel

WEEKNIGHT VEGETARIAN JUN 5, 2013

So good you may have a difficult time transferring it from food processor to bowl without making a serious dent in it. Serve with crudités (goes better with celery than with cucumber), flat breads or pita and salad greens, or as part of a meze-style spread. Drizzling it to coat lightly with oil before serving will prevent it from discoloring.

Make Ahead: The hummus can be refrigerated for 5 days.

SERVINGS:

Tested size: 6-8 servings; makes 1 3/4 cups (less)

Ingredients:

1 teaspoon cumin seed
1 teaspoon coriander seed
4 tablespoons olive or canola oil, plus more for drizzling (consider using less)
1 teaspoon honey
1 pound carrots, trimmed and well scrubbed
3 large unpeeled cloves garlic, smashed
Flaky sea salt
Freshly ground black pepper
Juice of 1/2 lemon
Juice of 1 orange
3 tablespoons tahini (may substitute smooth peanut butter)

Directions:

Preheat the oven to 400 degrees. Have a medium roasting pan at hand.

Toast the cumin and coriander seeds in a small dry skillet for about a minute until just fragrant. Use a mortar and pestle to grind them to a fine-ish powder. Transfer to a large bowl; whisk in 4 tablespoons of the oil and all the honey.

Cut the carrots into 1/4-inch chunks, then add to the spiced oil along with the garlic. Toss to coat and season with salt and pepper to taste. Scrape the dressed carrots into the roasting pan and spread in an even layer; roast, turning once, until the carrots are tender and just starting to char slightly around the edges, 25 to 35 minutes.

Cool slightly, then transfer the roasting pan's contents to a food processor, slipping the garlic cloves out of their skins as you do so and scraping as much of the crusty brown bits, spices and oil as possible into the food processor. Add the lemon and orange juices, tahini and the remaining 2 tablespoons of oil. Puree until smooth. Adjust the seasoning as needed.

Transfer to a serving dish and lightly drizzle with more oil.

Adapted from "River Cottage Veg: 200 Inspired Vegetable Recipes," by Hugh Fearnley-Whittingstall (Ten Speed Press, 2013).

Tested by Joe Yonan.

Italian Vegetable Soup with Cannellini Beans

It's getting to be that time when most leaves are covering the ground, not the tree branches, and the evenings and mornings are getting quite cold.  My thoughts of dinner always revolve around getting into comfy sweats and having a good hot meal.  This is perfect to make a double recipe on a Sunday spent at home, saving leftovers for during the week.

This soup, adapted from Canyon Ranch's Nourish: Indulgently Healthy Cuisine, has many ingredients, but they are added at different times.  Once you get the pot going, you can prepare the rest as it cooks.  Note that there are very few steps in the directions!  The soup tastes relatively bland until the last step.  Adding vinegar is a good trick with many vegetable or lentil soups, even if you start out with canned soups - it gives them a little kick without being too spicy.

I was interested in experimenting with fennel, then came across this recipe, so I gave it a try.  I do like the taste and scent of fennel, so next I'll try roasting it, as I do with all my other veggies these days.  With all the other leftover vegetables, I'll probably stir-fry or roast them later in the week.

The beans add protein, making this close to a one-pot meal.

Ingredients:

2 tsp extra virgin olive oil
1/2 cup diced yellow onions
1/4 cup diced fennel
1/4 diced celery
1/4 cup sliced carrots

1 cup unpeeled, diced tomatoes

1/2 cup diced zucchini
1/2 cup diced yellow squash

3 1/2 cups vegetable stock
1/2 tsp minced fresh oregano
1/2 tsp minced fresh thyme
1 tsp minced fresh parsley
1 small bay leaf

2 cups chiffonade of spinach
1 cup cooked or canned cannelloni beans, rinsed
1 Tbsp red wine vinegar
1 Tbsp freshly grated Parmesan
3/4 tsp sea salt
1/8 tsp freshly ground black pepper


Directions:

1) Heat the olive oil in a large saucepan over medium heat.  Saute the onions, fennel, celery and carrots until the onions are translucent.

2) Add the tomatoes and cook for 5 minutes.  Add the zucchini and yellow squash and cook for 5 more minutes.

3) Add the vegetable stock, oregano, thyme, parsley and bay leaf and simmer for 1 hour

4) Add the spinach, cannelloni beans, vinegar, Parmesan, salt and pepper and mix well.  Remove and discard the bay leaf.

Parsnip Carrot Purée

From Nourish - indulgently healthy cuisine by Scott Uehlein and Canyon Ranch

This can be used instead of mashed potatoes, and is rich in vitamins A and C and anti-oxidants.

Ingredients:

3/4 cup parsnips (about 3 medium), peeled
3/4 cup carrots (about 3 medium), peeled
2 Tbsp unsalted butter
1 Tbsp chopped scallions (or onion rinsed in water)
1 tsp sea salt
1 Tbsp evaporated cane juice (or white sugar)

Directions:

1) Bring 2 quarts of water to boil in a large saucepan

2) Chop the parsnips and carrots into 1-inch cubes.  Place in the boiling water and cook until soft, about 10 minutes.  Drain.

3) Place the vegetables in a blender and add the butter, scallions, salt and cane juice.  Puree until smooth.

Makes eight 1/3 cup servings (or 4-6 real servings)
For smaller servings:  85 calories, 12 g carbs, 4 g fat, 10 mg cholesterol, 1 g protein, 342 mg sodium, 3 g fiber.

arugula and spring onion frittata

Recipe Finder

Arugula and Spring Onion Frittata - from washington post email 10/22/14
   
APR 26, 2006

Frittatas are really fun to make, using a technique that's easily mastered. Even better, frittatas are great at room temperature, so they are perfect for entertaining. One warning, though: Resist the urge to cut back on the oil. It's all that stands between you and a stuck-in-the-pan mess.

SERVINGS: 8

INGREDIENTS

8 large eggs, lightly beaten
1/3 cup regular or 2 percent milk
1/3 cup grated Parmesan cheese
1 tablespoon chopped chives
Salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
3 coarsely chopped spring onions (scallions), white and tender green parts only
2 ounces (about 4 cups) arugula
DIRECTIONS

Preheat the oven to 425 degrees.

In a large bowl, whisk together the eggs, milk, Parmesan cheese, chives and salt and pepper to taste. Set aside.

In a 10-inch nonstick, ovenproof skillet, heat 2 tablespoons of the oil over medium heat. Add the spring onions and cook until softened, 2 to 3 minutes. Add the arugula, cover the pan and cook for 1 minute. Remove the cover and stir the arugula just until it wilts. Add the remaining oil and increase the heat to medium-high. Let the oil heat for 1 minute, then pour in the egg mixture. Use a fork to evenly distribute the arugula without scrambling the eggs. Cook for 1 to 2 minutes without stirring until you see the edges just starting to cook. Transfer to the oven.

Bake until the frittata has puffed and browned around the edges and is firm in the center, 8 to 10 minutes. To serve, slide the frittata onto a platter or invert the frittata onto the platter so the browned side is face up. Serve warm or at room temperature.

Spiced Lentil and Quinoa Stew

from washingtonpost.com/recipes  Wellness section 12/19/2013
Excellent article titled Lentils and quinoa are stew's one-two punch by Elaine Gordon:

http://www.washingtonpost.com/lifestyle/wellness/healthful-comfort-food-spiced-lentil-and-quinoa-stew/2013/12/17/cb9cd286-60ee-11e3-94ad-004fefa61ee6_story.html

EatingbyElaine.com

Interesting recipe because you cook the quinoa and lentils dry - toasting them - then add the broth and come back 30 minutes later and you have a hearty wholesome stew.  One pot meals - I love em!

Tested size: 8-10 servings; 10 cups

INGREDIENTS:

2 tablespoons extra-virgin olive oil
1 (or 2) medium sweet potato, peeled and cut into small cubes (2 cups)
2 medium onion, cut into small dice (2 cups)
2 cups uncooked red and green lentils, rinsed (comments that red lentils turned gloppy)
1 cup baby-cut carrots, cut crosswise into thick rounds (1/3-inch)
1 cup uncooked quinoa, rinsed
1 large (2 ounces) shallot, minced
2 cloves garlic, minced or put through a garlic press
1/2 to 1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper, or more as needed
6 cups no-salt-added vegetable broth, or more as needed
1/2 teaspoon mild curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Flesh of 2 avocados, cut into small dice, for garnish (optional) Used TJs Avocado's Number Guacamole

DIRECTIONS:

Heat the oil in a large, wide pot over medium heat. Once the oil shimmers, add the sweet potato, onions, lentils, carrots, quinoa, shallot and garlic, stirring to coat. Cook for about 10 minutes or until the onions are translucent. Season with 1/2 teaspoon of the salt and all the pepper.

Stir in the broth; increase the heat to medium-high. Once the liquid comes to a boil, cover and cook for 10 minutes, stirring once or twice.

Uncover and stir in the curry powder, cumin, turmeric, ginger and allspice until well incorporated. Reduce the heat to low; cover and cook for 35 minutes.

Taste, and add some or all the remaining salt, as needed.

Serve warm, topped with the avocado, if desired.


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RECIPE SOURCE

From Elaine Gordon, a master of public health professional and a master certified health education specialist. Her Web site is EatingbyElaine.com.

many entree salads and dressings to try

From Nutrition Action 10/3/14

Seafood Salad
Pearl barley or white beans
Salmon, tuna, or shrimp
Roasted peppers
Steamed green beans
Mixed salad greens

Serve with mustard vinaigrette:
2 Tbs. whole-grain mustard
2 Tbs. mayonnaise
2 Tbs. red wine vinegar
½ tsp. honey
½ tsp. kosher salt
¼ cup extra-virgin olive oil
Whisk ingredients in a bowl.
Yields 10 Tbs.

Nutrition Information:
Per person—
Calories: 530
Total fat: 31 g
Saturated fat: 4.5 g
Sodium: 400 mg
Carbs: 35 g
Fiber: 8 g
Protein: 27 g

Tofu Salad
Brown rice and edamame
Tofu
Roasted scallions
Shredded carrot
Steamed kale

Serve with sesame dressing:
2 Tbs. rice or cider vinegar
¼ cup unsweetened apple sauce
2 Tbs. reduced-sodium soy sauce
1 Tbs. toasted sesame oil
3 Tbs. canola oil
Whisk ingredients in a bowl.
Yields 12 Tbs.

Nutrition Information:
Per person—
Calories: 400
Total fat: 19 g
Saturated fat: 1.5 g
Sodium: 330 mg
Carbs: 41 g
Fiber: 8 g
Protein: 19 g

Chicken Salad
Quinoa
Sautéed or roasted chicken
Roasted broccoli
Cherry tomatoes
Arugula

Serve with basil vinaigrette:
2 cups basil leaves
1 small clove garlic
2 Tbs. red wine vinegar
¼ cup grated parmesan
½ tsp. kosher salt
¼ cup extra-virgin olive oil
Combine ingredients in a blender.
Yields 10 Tbs.

Nutrition Information:
Per person—
Calories: 410
Total fat: 20 g
Saturated fat: 4 g
Sodium: 400 mg
Carbs: 4 g
Fiber: 5 g
Protein: 30 g

Pasta in Eggplant and Tomato Sauce

from www.tastingtable.com  9/26/14

Pasta alla Norma

This classic pasta dish from Sicily is one of the easiest and most satisfying. Made with toasted garlic, fried eggplant, tomatoes, basil and a dusting of Grana Padano, it's everyday Italian comfort food at its best.

To learn more, read "Nightshade Delight."
Pasta alla Norma
Recipe adapted from Joe Pasqualetto, Rucola, Brooklyn, NY
Yield: 4 servings

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS
1/3 cup extra-virgin olive oil

4 cloves garlic, very thinly sliced

2 medium eggplants, cut into ½-inch cubes (about 2 cups)

1 28-ounce can whole peeled San Marzano tomatoes, drained and diced

1 cup cherry tomatoes, halved

Salt, to taste

1 pound short-cut pasta, (such as caserecci or campanelle)

1 cup packed basil leaves, torn

½ teaspoon crushed red pepper flakes

4 ounces Grana Padano or ricotta salata, grated

DIRECTIONS
1. Add the olive oil to a large sauté pan set over medium heat. When the oil is hot, add the garlic and cook, stirring constantly until the garlic is toasted, about 2 minutes. Add the eggplant and cook, stirring occasionally until almost tender, about 10 minutes. Add tomatoes, season with salt, and cook until the tomatoes just begin to break down, about 8 minutes.

2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 7 minutes. Drain pasta and transfer to the tomato sauce and toss with half the basil and red pepper flakes to combine. Simmer until the pasta has soaked a bit of the sauce and the basil has wilted, about 3 minutes. Transfer to a platter and serve with remaining basil and garnish with Grana Padano.



Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/17964/How_to_Make_Pasta_alla_Norma.htm#ixzz3ERHSVAyb

Asian Inspired Tabouli Salad

Adapted from website www.wholegrainscouncil.org, courtesy of Sunnyland Mills

The secret to this bright and tangy salad is the unusual (but easy to make!) dressing. I increased the lemon to give it a bit of a zing.You can make all sorts of great salads with whole grains, vegetables, and a quick dressing.  With this recipe, bulgur just became my favorite grain.  It is very high in protein, and so easy to cook.  Like couscous, once you bring it to a boil, you remove it from the heat and let it absorb the water.  No worries about overcooking or sticking to the pot - unless, like me, you forget to pay attention when it comes to a boil.  Oh well!

Ingredients:

1/2 cup #3 coarse bulgur
1 cup water
1 16-ounce (1 pound) bag of frozen Asian vegetables (or stir-fry mix) - used 1 cup frozen peas plus 1 red pepper and 1 yellow pepper diced.

Dressing:
1/2 teaspoon honey
1 Tablespoon olive oil
1 teaspoon soy sauce
4 teaspoons lemon juice
2 teaspoons dried cilantro - I don't think dried cilantro has any taste, so I used about 2 Tbsp chopped          cilantro
1 teaspoon ground ginger (I tried fresh grated ginger instead, but the ground ginger does better here)
Kosher salt and fresh ground pepper

Directions:
1. In a small saucepan, bring the bulgur and water to a boil. Remove from heat, cover and let sit for 25 minutes until all the liquid is absorbed.

2. Place the bag of frozen vegetables in a microwave safe dish and cook until defrosted but not hot. I combined the frozen and fresh as noted above and put them all in the microwave 'defrost' mode for a few minutes.

2. In a large bowl, add the honey, olive oil, soy sauce, lemon juice, cilantro, ginger, 2 pinches of salt and some cracked black pepper. Whisk together. Add the vegetables and the bulgur. Stir well to coat everything in the dressing. Chill in the refrigerator until ready to eat.

Nutrition facts per serving: Calories: 180, Fat: 6g, Saturated Fat: 2g, Sodium: 400mg, Carbohydrate:36g, Fiber: 8g, Protein: 7g

Slow Cooker Three Bean CHile

Ingredients

1 3/4 cups organic vegetable broth
1 cup chopped onion $
1/4 cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
1/2 teaspoon salt $
2 garlic cloves, minced
2 (15-ounce) cans no-salt-added black beans, rinsed and drained $
2 (14.5-ounce) cans diced tomatoes, undrained $
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained $
1/2 cup reduced-fat sour cream $
2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
1/4 cup chopped fresh cilantro $


Preparation

1. Combine first 12 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
2. Ladle soup into bowls; top with sour cream, cheese, and cilantro.
Cooking Light Slow Cooker Tonight, Oxmoor House
2012

Slow Cooker Tofu and Chickpea Curry

Recipe from
Oxmoor House

Nutritional Information
Amount per serving
Calories: 328
Calories from fat: 0.0%
Fat: 7g
Saturated fat: 1.4g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 2.8g
Protein: 12.8g
Carbohydrate: 53.8g
Fiber: 6.7g
Cholesterol: 0.0mg
Iron: 3.7mg
Sodium: 627mg
Calcium: 112mg

Ingredients:
2 cups (3/4-inch) cubed peeled sweet potato $
2 cups small cauliflower florets $
1 cup chopped onion $
1 tablespoon Madras curry powder
1 tablespoon brown sugar
1 tablespoon grated peeled fresh ginger
1 1/4 teaspoons salt $
2 garlic cloves, minced
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained $
1 (13.5-ounce) can light coconut milk $
1 (14-ounce) package extra-firm tofu, drained
1 tablespoon canola oil $
3 cups hot cooked rice $
3 tablespoons chopped fresh cilantro $
Freshly ground black pepper (optional)

Preparation

1. Place first 11 ingredients in a 4-quart electric slow cooker; stir well. Cover and cook on LOW for 5 1/2 hours or until vegetables are tender.
2. Place tofu on several layers of paper towels; cover with additional paper towels. Press to absorb excess moisture; cut into 1/2-inch cubes.
3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add tofu; cook 8 to 10 minutes or until browned, turning with a spatula. Stir into vegetable mixture in slow cooker. Cover and cook on LOW for 30 minutes.
4. Spoon rice into bowls. Ladle curry evenly over rice. Sprinkle with cilantro and, if desired, black pepper.


Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight, Oxmoor House

Scrambled Eggs with Sweet Potato Hash

Healthy Recipes: Scrambled Eggs with Sweet Potato Hash

This is an easy breakfast that you and your kids can make together

Kate Sherwood • September 11, 2014
Posted in Healthy Recipes.


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from nutrition action.com

Sweet potatoes are hard to cut because they are so firm but a few minutes in the microwave will soften them enough to cut easily and finish cooking fast. If you want more than 1 egg, mix egg whites or some crumbled firm tofu into your whole egg. You can find cartons of egg whites in the refrigerated section near the eggs.

Act now to download your FREE copy of Healthy Recipes: Salads that are Good for You without cost or obligation.

Ingredients:
1 small sweet potato (about 1⁄3 lb.), peeled
1 tsp. extra-virgin olive oil
¾ cup chopped bell pepper
¼ cup chopped onion or scallion
1 whole egg
1 Tbs. non-fat or low-fat milk
1⁄16 tsp. kosher salt

Directions:
• Microwave the potato for 3 minutes then run under cold water to cool.
• Cut the potato into cubes. ln a small, nonstick skillet, heat the oil over medium heat. Sauté the potato, peppers and onions until potatoes are tender, 3-5 minutes.
• In a bowl, whisk the eggs, milk and salt together.
• Move the sweet potato, pepper and onion onto a plate.
• Pour the egg into the skillet and stir constantly with a wooden spoon or rubber spatula until the eggs are hot and clump together.

Nutrition Information:
Calories: 280
Fat: 10 g
Saturated Fat: 2.5 g
Protein: 10 g
Carbohydrates: 38 g
Fiber: 7 g
Sodium: 270 mg

Lime Cilantro Vinaigrette

From ingredients that Jackie suggested based on info from a restaurant where she tried something like this - if that makes any sense.  You've gotta love cilantro to like this one.  It was very good on a green salad with shredded carrots and beets, and some avocado -- from Brendon's favorite, Don Pollo.

Ingredients:
1/4 cup rice vinegar, unseasoned
1/4 cup white wine vinegar
2 Tbsp canola oil
1/3 cup loosely packed cilantro
1 1/2 tsp sugar (or a little more)
juice of 1 small lime
Zest of 1/2 small lime
pinch of salt

Directions:
Puree all ingredients in blender, adjust to taste

Salmon Salad with Horseradish Sauce

From www.nutritionaction.com - under Healthy Recipes by Kate Sherwood


According to the author's note, you can also use canned no-salt-added salmon.  Canned salmon is almost always wild.  Just drain, remove any skin and bones, and toss with the horseradish sauce.

Since I don't like sautéing fish on the stove, I prepared the sauce, spread it on the salmon, reserved about half and used it as a dip for veggies.  I like things on the spicier side, so I increased the mustard and horseradish in the remaining half, after I covered the salmon.  The thick sauce also helped to keep the salmon moist while cooking - at 350 for 18 minutes, adjusted depending on the thickness, of course.

Ingredients:

1 Tbsp prepared horseradish (sl more)
1 Tbsp dijon mustard  (sl more)
1/2 cup 0% Greek yogurt
1/4 tsp Kosher salt
1 Tbsp canola oil
1 lb skinless salmon fillet
8 cups salad greens
1/2 cup sliced cucumber
1/4 cup sliced radishes

Directions:

1) In a large bowl, whisk together the horseradish, mustard, yogurt and salt.

2) Heat the oil in a large non-stick skillet over medium heat.  Sauté the salmon until lightly browned and cooked through, 3-5 minutes per side.

3) Remove, allow to cool, break into large pieces and gently toss with the horseradish sauce.

4) Put the salad greens on a platter.  Top with the dressed salmon and the cucumber and radish.

Serves 4
Per serving 240 calories, 320 mg sodium, 11g fat, 1.5 gm saturated fat, 6 g carbohydrates, 29g protein, 3g fiber.

Bittersweet Mocha Bundt Cake

From The Heart of the Plate by Mollie Katzen (Author of Moosewood Cookbook)

What could be better than chocolate and coffee?  I hardly ever bake, but I was asked to bring a dessert to a friend's house for dinner - all the other food was already accounted for, including enough fruit.  It's not that I don't eat sweets - I do! - but usually someone else has prepared them.  So, I perused my favorite websites and cookbooks and came up with this recipe.  If a recipe comes from a vegetarian cookbook full of cauliflower and brussel sprouts recipes, it can't be too unhealthy, right?  Even if there are 2 sticks of butter in one little cake!  I gave my husband the final deciding vote, and since he loves chocolate and coffee, this was the clear winner.  And it was a good decision!!

Think ahead hints from Mollie Katzen:
- serve with cappuccino or chai for brunch or for dessert, even as a birthday cake.
- unwrap the butter ahead of time and place in mixing bowl to soften
- freeze, maybe even pre-sliced, to have it at the ready

Ingredients:

16 Tablespoons (2 sticks) unsalted butter, softened
1 1/4 cups sugar
4 large eggs
1 Tablespoons pure vanilla extract
2 cups unbleached all-purpose flour (I used 1 cup whole wheat, 1 cup white)
1/3 c unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup strong brewed coffee, cooled to room temperature; decaf is fine
1/4 cup milk (low fat works fine)
1 cup semisweet mini chocolate chips
Confectioners sugar (optional topping)


Directions:

1) Preheat oven to 350, with a rack in the center position.  Lightly spray the bottom and center of a standard-sized Bundt or tube pan with non-stick spray.

2) Beat the butter for about 3 minutes in a large bowl with an electric mixer at high speed, until fluffy.  Add the sugar and beat for 2-3 minutes longer, until completely incorporated and the mixture is very light.  Add the eggs one at a time, beating well after each addition, then beat in the vanilla.

3) In a second bowl, whisk together the flour, cocoa, baking powder, and salt.  Combine the coffee and milk in a measuring cup with a spout.

4) Add the dry ingredients to the butter mixture in 3 installments, alternating with the coffee mixture, beginning and ending with the dry, using a rubber spatula to stir from the bottom of the bowl after each addition.  Fold in the chocolate chips with the last addition of flour.  Don't overmix.

5) Scrape the batter into the pan, spreading it evenly.  Bake for 40 minutes, or until a sharp knife inserted all the way into the center comes out clean.

6) Cool in the pan on a wire rack for at least 30 minutes before removing the cake from the pan.  If you used a Bundt pan, invert the cake onto a plate.  If you used a tube pan, pull out the tube and gently lift the cake off and onto a plate, or if it is one piece, run a small knife or thin spatula around the sides of the pan and invert the cake onto a plate.  Cool for another 10-15 minutes before slicing.

7) Consider sifting confectioners' sugar over the top for a nice finish after it cools.  I shook the sugar through a fine sieve to get the same effect, and used less than a tablespoon.

Mexican Quinoa Bean Salad

Hello Marsha
Since most is my apps I improve and put together without measurements,
I finally made the salad with my girls helping me so that they can slow me down in order to take exact measurements to create this recipe !

Ingredients:

1 cup quinoa, dry
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup celery
1/2 cup fresh coriander
1/4 cup carrots
Jalapeños  (1 tbsp to 1/4 cup based on how spicy u want it !)

15 oz cans each of red kidney beans ,
White beans (kidney or cannilini or navy )
black beans
corn

The spices to add into bowl are :
Juice of 1 medium/large lime
1 packet of dry vegetable seasoning dip mix ( I use knorrs brand but any brand will do)
1/2 to 1 pkg  of Old  El Paso taco seasoning mix ( to taste)
1/2 tsp ground cumin powder

Directions: 
1) Cook one cup quinoa as per package directions.  You can use all water or 1/2 water and 1/2 vegetable broth. Let cool and fluff with a fork so that the quinoa is loosened

2) Fold into same large bowl the beans and corn after you have drained and rinsed and removed most of the water.  Add the cooled cooked quinoa to the bowl.

3) Add the spices as above, or see variations below.  All ingredients are mixed gently together and then served either room temperature or cold ( your preference).

It's great made ahead of time  and chilled before a summer gathering !

Bon appetit !

Bhavana

Instead of the cumin, and both seasoning mixes, use Mexican spice blend from food network.com (entry on bootcamp chef)

Mexican spice blend

From food network.com
Good on tex mex quinoa salad instead of pre-packaged blends.  Eliminated use of vegetable flavor and taco flavor.  Used 1/2 of this recipe (3 Tbsp) for 1 cup quinoa per recipe (from Bhavana) - to be posted 7/31/14 on lady docs.

Ingredients:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper

Directions:
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.




Read more at: http://www.foodnetwork.com/recipes/alton-brown/taco-potion-19-recipe.html?oc=linkback

Sweet and Sour Cucumbers

6 servings

Ingredients:

1.5 pounds cucumbers (or 2 long, seedless hothouse cucumbers)
1 cup rice vinegar
1 cup sugar
1 tsp salt
1.5 Tbsp minced fresh ginger root

Directions:

1) Trim the ends off the cucumbers, slice them in half lengthwise and using a spoon or melon baller, remove and discard the seeds.  Cut each half into 3" sections, then cut each section lengthwise into thin slices.  Place the slices in a bowl.  Set aside. (I quartered the English cukes lengthwise, then chopped into chunks)

2) In a medium bowl, stir together the rice vinegar, sugar, salt and ginger.  Pour the dressing over the cucumber slices and toss to coat.  Cover and refrigerate for 30 minutes.  Serve cold.

Per serving:  86 calories, 1 gm protein, 20 gm carbs, trace fat, 0 mg cholesterol, trace saturated fat, 197 mg sodium, 1 gm dietary fiber.

Persian Chicken Lemon Kebabs

From 1,000 Lowfat Recipes by Terry Blonder Golson, 1997.

I made this as baked chicken by cutting the chicken breasts into relatively thin ~4 ounce pieces.  A few days later, it was great cold with the lemon sauce drizzled over it.  Probably even better cold than hot.  Very easy and light for a summer meal; it was good even though I didn't have any time to marinate it.  The author recommends a basket of flat breads, such as lavash or pita, to go with it.

6 4 ounce servings

Ingredients:

1/8 tsp ground saffron, or 4 saffron threads, if available
1 Tbsp hot water
1/4 cup fresh squeezed lemon juice
1 Tbsp olive oil
1 tsp Kosher salt
1/4 tsp freshly ground pepper
1.5pounds skinless, boneless chicken breast cut into 1/2" wide strips (or 4 oz pieces, as above)

Directions:

1) Crumble the saffron into the hot water (use a very small bowl or a glass).  Let rest until the water turns golden orange, about 5 minutes.

2) Whisk together the lemon, oil, salt, and pepper.  Stir in the saffron and water.

3) Put the chicken in a glass or stainless steel bowl.  Pour the marinade over the chicken and toss to coat.  Cover and refrigerate for 12 to 24 hours.  Stir the chicken several times while marinating.

4) If broiling, line a baking sheet with foil to ease clean-up and place the oven rack 4" from the heat source.  Preheat the broiler or prepare the grill.  (I baked the chicken at 350 instead).

5) Remove the chicken from the marinade and thread onto 12 skewers.  Place the skewers on the baking sheet and put in the oven, or place the kebabs directly on the grill.  Cook for 4 minutes, turn the kebabs, and continue to cook until done but still moist-looking, about 2-3 minutes more.

Per Serving: Calories 136; protein 26 gm; fat 3g (saturated 1 gm); carbs 0g; fiber 0 g; sodium 234mg.

Blueberry Ginger Smoothie

From Eat Your Vegetables: Bold Recipes For the Single Cook by Joe Yonan

As ginger lovers looking for a new recipe to use our freshly picked blueberries, this was perfect!  Ginger adds a slightly spicy, pungent taste, which I love.  It does need to be fresh ginger, not the dried ground type.  The mint completes an interesting taste combination.  For more healthy smoothie recipes that include fruits, vegetables and nuts, see Joe Yonan's Eat Your Vegetables book.

This one is great as a breakfast 'main course' or as a post-workout boost.  Add a little milk if you prefer thinner smoothies.  I've actually never made one without liquid before, but this consistency was perfect for me, between the nonfat yogurt, chopped ice cubes and banana.

Ingredients:

1 banana
1/2 cup blueberries, stemmed
1/2 cup plain low fat Greek yogurt
1 Tablespoon chopped fresh ginger
4 fresh mint leaves
4 ice cubes
1 teaspoon or more honey

Directions:

Puree all ingredients except the honey in a blender until frothy and smooth.  Add honey to taste.

orange glazed carrots

Ingredients 

Original recipe makes 4 servings
Very good - decreased sugar a little and only used about 1/2 Tbsp butter, or so.  More than a pinch of salt.

 1 pound baby carrots
 1/4 cup orange juice
 3 tablespoons brown sugar
 2 tablespoons butter
 1 pinch salt

Directions

1) Place carrots in a shallow saucepan, and cover with water. Boil until tender, about 10 minutes or so.  Drain, and return carrots to pan.
2) Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

Indian Dal

from whole foods - recommended by Amy

Serves 6

Nutritious and flavorful, with added heat from a jalapeño, this recipe is an ideal choice for a quick evening meal. Dal is one of the principal foods of the Indian subcontinent where the term can be used to mean either an ingredient or the dish made from it. If using green or black beluga lentils instead of red, the cooking time should be increased by 10 to 15 minutes.

Ingredients: 
2 cups red lentils
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
1 teaspoon whole cumin seeds
1/4 teaspoon ground cardamom
4 cloves garlic, finely chopped
2 tablespoons finely chopped ginger
4 cups vegetable broth
1 1/2 cup chopped tomatoes, with their juice
1/3 cup chopped cilantro
1 teaspoon ground turmeric
Salt to taste
1 jalapeno pepper, stemmed, seeded and finely chopped

Directions:
Spread lentils out on a sheet tray and pick through to remove any stones or debris. Rinse lentils and drain well.

Heat oil in a large pot over medium high heat. Add onions and cook until softened, about 5 minutes. Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes. Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeno and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes. Ladle into bowls and serve.

Nutritional Info:
Per Serving:300 calories (60 from fat), 6g total fat, 0.5g saturated fat, 0mg cholesterol, 710mg sodium, 43g carbohydrate (10g dietary fiber, 4g sugar), 18g protein

Baked Bananas and Blueberries

From Quick and Easy, edited by Shelley Melvin

Made this with freshly picked blueberries from Butler's.  The baked bananas were actually the best part.  Would consider using more, possibly layering under and over the berries?
For July 4th would be great to arrange as a flag with red and blue berries with bananas as stripes.

Ingredients:

6 bananas
1 cup fresh blueberries
1/4-1/2 cup brown sugar
1/2 - 1 cup orange juice
1 Tbsp butter
(sour cream, optional)

Directions:

1) Preheat oven to 350

2) Slice bananas lengthwise and plae in a greased 9 x 13 casserole.  Sprinkle with blueberries, then sugar.  Pour orange juice over and dot with butter.

3) Bake for 20 minutes, serve hot, (topped with sour cream, if you wish).

Blueberry Ginger Smoothie

from Joe Yonan:  Eat Your Vegetables

Ingredients:

1 banana
1/2 cup blueberries, stemmed
1/2 cup plain whole mild Greek-style yogurt (may substitute)
1 Tbsp chopped fresh ginger
4 fresh mint leaves
4 ice cubes
1 tsp honey (optional or more)

Directions:

Puree all the ingredients except the honey in a blender until frothy and smooth.  Taste, add honey if you'd like it sweeter and blend again to combine.

Blueberry sauce

from food network.com

Ingredients:

1 1/2 pints fresh blueberries, rinsed
1 cup vanilla sugar
1 Tbsp fresh lemon juice

Directions:

1) Combine the blueberries and sugar in a large heavy saucepan.  Add 1 cup water and the lemon juice
and bring to a boil over high heat, stirring occasionally.  Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.

2) Remove from the heat and strain through a fine sieve.  Cool to room temperature, cover and refrigerate.

Baked French Toast with Blueberries

from food network.com

Excellent use of freshly picked blueberries from Butler's.  Made it for brunch at Thu's house for her and Troy's birthdays.  Went over well!

Ingredients:
Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar

Directions:
Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.

In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.

In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.

Spoon onto serving plates and drizzle with maple syrup.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-french-toast-with-blueberries-recipe.html?oc=linkback

Blueberry Banana Bread

From foodnetwork.com

Prep:15 min
Inactive:2 hr
Cook:1 hr

Yield:6 to 8 Servings

Level:Easy

(from another website, To prepare gluten-free, mix up flour:
1/2 cup rice flour
1/4 cup tapioca flour
1/4 cup arrowroot starch/flour or cornstarch

Use 1.5 cups of this mixture to substitute for the wheat flour.

Taste is excellent; texture slightly grainy with gluten free flour.

Ingredients
Butter, for greasing the loaf pan
1 1/2 cups all-purpose flour, plus extra for dusting the loaf pan
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1 cup (about 4 ounces) fresh blueberries

Directions:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.

Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/blueberry-banana-bread-recipe.html?oc=linkback

Roasted Salmon Nicoise Platter Recipe

http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html

This can get pretty involved, but I just made the salmon and the marinade - 1/4 of the recipe for a 1.5 lb salmon -- and it was delicious - took exactly 12 minutes for a thin piece of salmon.  Try to keep the marinade on the salmon, not around it, as it does tend to burn.

Also tossed some cauliflower and scallions with a little olive oil and salt, to use up supplies.  Also cooked at 500 for ?minutes just til a little brown around the edges.  -- really good.

Ingredients
Marinade:
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper

6 pounds skin-on fresh salmon fillets

3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional

Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html?oc=linkback

Directions
Preheat the oven to 500 degrees F.

For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.

Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.

Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.

Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.

Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.

For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.

Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-salmon-nicoise-platter-recipe.html?oc=linkback

Pan-Roasted Tomato and Chickpea Salad

From NutritionAction.com

For dinner for four, serve this savoury and slightly sweet salad with a roasted four-pound chicken and some crusty bread.

Total time to prepare: 15 minutes

Ingredients:
1 pint cherry tomatoes, halved
3 Tbs. extra-virgin olive oil
2 cloves garlic, minced
¼ cup orange juice
1 Tbs. red wine vinegar
½ tsp. kosher salt
Freshly ground black pepper
6 cups baby arugula
2 cups basil leaves
1 15 oz. can no-salt-added chickpeas, drained

Directions:
• In a large non-stick pan, sauté the tomatoes, cut side down, in 1 Tbs. of the oil until well browned, 3-5 minutes. Remove from the pan and reserve.
• Add the remaining oil and sauté the garlic for 30 seconds. Stir in the juice and simmer to reduce by half, about 2 minutes. Remove from the heat and stir in the vinegar, salt, and plenty of black pepper.
• Toss the arugula and basil leaves with the dressing and top with the tomatoes and chickpeas.

Serves 4.

Nutrition Information:
Per Serving—
Calories: 230
Sodium: 270 mg
Total Fat: 12 g
Saturated Fat: 1.5 g
Carbohydrates: 25 g
Protein: 7 g
Fiber: 5 g

Sweet potato and kale salad - by Chitra

I want to put out the recipe that I am bringing to Thu's house today:

This is a sweet potato and kale recipe that was fabulous.  I had two bowls after bootcamp and a third for lunch later on.

Ingredients:
2 Tbsp oil
1 inch ginger, finely grated.
2 cups broth or water
5 cups kale - stems removed; chopped into bite-size pieces
pinch of cinnamon
Golden raisins or dried cranberries
1 cup barley or brown rice
2 cups sweet potato diced
up to 1 Tbsp of pomegranate vinegar or maple syrup
1 Tbsp balsamic vinegar
1 cup cooked edamame
Toasted pecans
Feta cheese

Directions:

1) Heat 2 tablespoons of oil in a large skillet. When heated through, add ginger. In about a minute, add 2 cups of finely diced sweet potato, and a pinch of salt and saute for a few minutes.

2) Add broth or water, kale, a pinch of cinnamon, and golden raisins, or cranberries. Cover and cook for several minutes until the sweet potato is cooked through. Add cooked barley or brown rice to it, pomegranate vinegar or maple syrup, balsamic vinegar, and cooked edamamme.

3) Once all the ingredients have combined and heated through, remove from flame and garnish with crushed toasted pecans and feta cheese.

img-20140503-00034.jpg

Chunky Tsimmes

Although the way I saw this recipe, baby carrots should be used, I find that they don't cook through as well or have as much taste as good larger carrots.

Ingredients:

1 Tbsp vegetable oil

1 small onion chopped

1 pound of carrots

1 pound of sweet potatoes or green beans

2 Tbsp honey

2 tsp grated fresh ginger (or 1/2 tsp ground)

1 Tbsp minced fresh parsley (optional)

Directions:

1)  Heat oil in a  medium saucepan.  Add onions and carrots.  Fry over high heat until onions are beginning to brown, 3-4 minutes.  Reduce heat to medium

2) Stir in honey and ginger.  Cover and cook, stirring occasionally, until carrots are tender, about 15 minutes.

3) Before serving, garnish with parsley.  Serve hot.

Matzah Balls

I've been experimenting with Mom's matzah ball recipe for years now.  We all like the 'fluffy', not 'bowling ball' variety, but I find if they are too fluffy, you can barely taste them.  The seltzer is the key to the fluffy part.  This year I combined several different recipes and think I've gotten a good combination of fluff and taste.  See what you think!

Ingredients:

4 eggs
4 Tbsp vegetable oil
1 1/4 to 1 1/2 cups matzah meal
2 Tbsp chopped fresh parsley
1/2 + tsp Kosher salt
1/4 tsp freshly ground pepper
1cup seltzer

Directions:

1)Beat the eggs; add the oil, matzah meal, parsley, seltzer, salt and pepper.  The texture should be almost solid, but not hard.  Refrigerate for a few hours or overnight

2) To prepare the matzah boils, boil a large pot of water with a little salt.  Have a small bowl with a little oil on hand.  Put oil on your hands, remove a one inch round of the mixture, roll in your palms and drop into the water.  Keep repeating the oil and rolling until you've finished the whole batter.  The balls will initially sink to the bottom, then rise as they expand.  Be sure to keep the heat on high enough so they remain floating.  Cook for 30 minutes.

3) Remove the balls with a slotted spoon onto a plate.  Drain water out of the plate as it accumulates.  When cool, place in a container, preferably in a single layer.  Refrigerate until ready to use.  Then remove and place in hot soup and continue to heat until the matzah balls are heated through.

Horseradish

From The Complete Passover Cookbook by Frances AvRutick

An almost foolproof way to prevent 'crying' when preparing horseradish is to do the grating near an open flame.  This recipe is excellent - relatively hot, but sweet at the same time.  Perfect for a Hillel sandwich with charoset on matzah.

Ingredients:

1/2 pound horseradish root, peeled
1 large beet, peeled (optional - only if you want red horseradish)
1/2 cup cider vinegar
1/4 cup water
1/4 cup sugar
1/2 tsp salt

Directions:

1)  Grate the horseradish root into a medium bowl set near an open flame (at the stove where food is cooking).  For red horseradish, grate the beet into the same bowl.  Transfer the grated horseradish and grated beet to a jar; cover the jar.

2)  In a small bowl, combine the vinegar, water, sugar and salt.  Taste and adjust the seasoning.  Pour the liquid into the jar over the horseradish.  Mix, cover and refrigerate.

Yields 1 pint.

Coconut Haroset

adapted from Everyday Cooking for the Jewish Home  by Ethel Hofman

This is a fruit/nut paste , symbolic of the mortar used by Jewish slaves during their captivity in Egypt and served at the Passover Seder.  Make this easier by having a good apple corer, slicer, peeler that works as you turn the handle.

Makes 2+ cups

Ingredients:
1/2 cup walnut pieces, toasted (buy dry toasted at Trader Joe's or see #1 below)
1/2 cup slivered almonds, toasted (ditto)
2 medium apples, peeled, cored and cut into chunks (Gala or Jonagold work well)
1/2 cup shredded coconut
1 tsp pumpkin pie spice
2 Tbsp honey

Directions:
 1) To toast nuts, preheat oven to 350.  I use my toaster oven. Spread nuts on a small baking sheet.  Toast in oven until lightly browned and fragrant, 4-5 minutes.  Watch closely to avoid burning.  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 and honey.  I like it chunkier.  If you prefer the consistency of a stiff paste, add wine or grape juice.  Serve at room temperature.

Coffee-cured carne asada with charred poblanos

Jerry would like to try this:

Coffee-Cured Carne Asada with Charred Poblanos
Recipe adapted from Tim Byres, executive chef of Smoke in Dallas, TX

What you’ll need:
1/3 cup finely ground dark roast coffee
1/3 cup dark chili powder
1/3 cup smoked paprika
½ cup kosher salt
2/3 cup packed dark brown sugar, plus 1 Tbsp
3 Tbsp sugar
2 Tbsp granulated garlic
1 Tbsp ground cumin
1 tsp cayenne pepper
Zest and juice of 1 lime
1 tomato, roughly chopped
2 garlic cloves, chopped
½ cup fresh cilantro, chopped
2 lb. grass-fed flank steak
6 poblano chilies

How to make it:
1. Make the coffee rub. In a medium bowl, mix the coffee, chili powder, smoked paprika, kosher salt, 2/3 cup dark brown sugar, sugar, garlic, cumin, and cayenne, using your hands to break up any clumps. Store in an airtight container, in a cool, dry place.
2. In a food processor, add lime zest, lime juice, tomatoes, garlic, cilantro, and ¼ cup of the coffee rub, and blend until smooth.
3. Using the tip of a sharp knife, score the surface of the steak across the grain in 1-inch increments. Put the steak in a gallon-sized freezer bag and pour in the marinade. Seal the bag, pressing out as much air as possible. Massage the marinade into the meat and refrigerate for at least 2 hours or overnight.
4. Prepare a grill for direct high heat. Remove the steak from the marinade and place it on the hot, well-oiled grill grates. Grill for 2 to 3 minutes at a 45-degree angle to the grate (11 o’clock), then rotate the steak (to 2 o’clock) and continue to cook for 2 to 3 minutes. Flip the steak and repeat for medium-rare. Allow the steak to rest for 20 minutes.
5. As the meat rests, place the poblanos on the grill and cook until blackened on all sides, about 8 to 10 minutes. Allow the peppers to cool and then peel off the blackened skin.
6. Thinly slice the steak along the bias and against the gran. Slice the peppers into the strips and serve alongside the steak. Makes 6 to 8 servings.

Smoky Roasted Vegetables

I made this today and really liked the marinade -- it was indeed smoky from the paprika.  I don't think the chili pepper (I only used one) added anything, nor did the zucchini -- not my favorite, in general.  It probably took about 40 minutes to get the veggies to the soft and minimally charred state that I like.  My favorite part, of course, were the sweet potatoes.  Could have done with just those, parsnips and onions and been perfectly happy!  The parsnips especially have to be very well cooked to bring out the flavor.  Oh - and it's excellent at room temperature also.

Cooking for One

Course: Main Course
Features: Make-Ahead Recipes
Summary:

Consider this a mere guideline, and feel free to substitute whatever vegetables you like most or look best in the market or grocery store. To get the vegetables to cook at more or less the same rate, cut the quick-cooking ones (such as zucchini) into bigger pieces and the longer-cooking ones (such as carrots) into smaller ones. But don’t sweat this: Part of the appeal of the recipe is that some of the vegetables end up softer than others, making for nice textural variation.

MAKE AHEAD: The roasted vegetables can be refrigerated for up to a week or frozen, preferably in freezer-safe plastic food storage bags, for several months.

Makes about 12 cups

Ingredients:

1 pound sweet potatoes, peeled and cut into 1/2-inch cubes
1 large red onion, cut into 1/2-inch wedges
1 pound zucchini, cut in half lengthwise, then crosswise into 1-inch-thick slices
3 poblano chili peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-inch-thick slices
1 pound carrots, trimmed, peeled and cut into 1/2-inch-thick slices
1 pound parsnips, trimmed, peeled (cored if they are big) and cut into 1/2-inch-thick slices
1/4 cup extra-virgin olive oil
6 medium cloves garlic, cut into thin slices
1 tablespoon ground ancho chili pepper (used Valle del Sol chili pepper)
1 teaspoon hot Spanish smoked paprika
Kosher or sea salt
Freshly ground black pepper
Directions:

Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have 2 large rimmed baking sheets at hand.

Combine the sweet potatoes, onion, zucchini, poblanos, carrots and parsnips in a large mixing bowl; toss with the oil, garlic, ground ancho and smoked Spanish paprika. Season with salt and pepper to taste.

Divide the mixture between the baking sheets, spreading it in a single layer. Roast for about 30 minutes, stirring and tossing every 10 minutes or so.

Use in the related recipes, or allow to cool, then store as desired.

Recipe Source:

Loosely based on a recipe in "The Sunset Cookbook" (Oxmoor House, 2010).

Asparagus with Pistachio and Lemon

From Nutrition Action

Total time to prepare: 10 minutes
I would double or triple the topping for 1 pound of veggies.  I tried it on green beans and broccoli, but there wasn't enough of the sauce to taste and it didn't absorb into the veggies.  The topping is very quick to make and very tasty.

Ingredients: 
1 Tbs. extra-virgin olive oil
1 clove garlic, minced
¼ cup chopped pistachios
1 lb. asparagus, trimmed
1 Tbs. fresh lemon juice
freshly ground black pepper
¹∕8 tsp. kosher salt

Directions:
• In a small sauté pan, heat the oil over medium heat until just hot. Sauté the garlic until it starts to color, about 1 minute.
• Stir in the pistachios and remove from the heat.
• Steam the asparagus until bright green and tender but still crisp, 2-3 minutes. Transfer to a serving dish.
• Stir the lemon juice into the pan with the pistachios. Pour over the asparagus and season with black pepper to taste and up to ¹∕8 tsp. of salt.

Serves 4.

Nutrition Information:
Per serving—
Calories: 110
Sodium: 60 mg
Total Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 8 g
Protein: 4 g
Fiber: 3 g

Baked Chicken in Red Pepper Sauce

Adapted from one of my first cookbooks, Better Homes and Gardens, Cooking for Today, Chicken (1993).  This is a healthy breaded chicken dish in a tangy sweet red pepper sauce.  I like to make it with substitutes for white flour - with quinoa flakes for the chicken and arrowroot flour for the sauce thickener.  I also double the red pepper from the original recipe.

Ingredients:
1/2 cup quinoa flakes (cereal section of Whole Foods)
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2- 2.5 pounds chicken breasts, with or without bones
2 Tbsp butter, melted
2 medium red or green sweet peppers, cut into squares
1/4 cup sliced green onions
1 Tbsp cooking oil
2 Tbsp arrowroot or white flour
1 cup vegetable broth
4 tsp sugar
1/2 tsp crushed red pepper
2 Tbsp cider vinegar

Directions:
1) Preheat oven to 375 degrees.

2) In a plastic bag combine the flakes, salt, paprika and pepper.

3) Rinse chicken; add a few pieces of chicken at a time, shaking to coat well.  Arrange in a shallow baking pan, and drizzle with butter.  Bake at 375 for 30-40 minutes, depending on the thickness, until done.  Alternatively, when it is almost done, baste with the sauce and continue cooking until done.

4) While the chicken starts cooking, prepare the sauce.  In a medium saucepan, cook the sweet pepper and green onion in hot oil until tender.  Add the flour, then the broth, sugar and crushed red pepper.  Cook and stir until thickened and bubbly, then 1 minute more. Remove from heat; stir in vinegar.

5) Spoon sauce over chicken.  Pass remaining sauce with the chicken.

Three Bean Salad

- Nutrition Action - http://www.nutritionaction.com -

Try This Delicious Veggie Side Dish
Posted By Kate Sherwood On March 21, 2014 @ 5:00 am In Healthy Recipes | No Comments

Three-Bean Salad

Serve these well-dressed beans on romaine or butter lettuce. Love white beans, chickpeas, or black beans? You can substitute 3 cups (about 2 cans) of any combination of beans for the kidneys and edamame.

Note:  good to put white beans in to absorb the taste of the dressing.  

Total time to prepare: 15 minutes

Ingredients:
½ lb. green beans, cut into ½-inch pieces
2 Tbs. extra-virgin olive oil
2 Tbs. red wine vinegar
¼ cup minced red onion
1 Tbs. country dijon mustard
¼ tsp. sugar
¼ tsp. salt
1 cup frozen edamame, thawed
1 15 oz. can no-salt-added kidney beans, drained and rinsed

Directions:
• Steam the green beans until tender, about 5 minutes. Rinse under cold water and drain well.
• In a large bowl, whisk together the olive oil, vinegar, onion, mustard, sugar, and salt.
• Mix in the green beans, edamame, and kidney beans.

Nutrition Information:
Per serving (1 cup)—
Calories: 140
Sodium: 150 mg
Total Fat: 6 g
Saturated Fat: 0.5 g
Carbohydrates: 15 g
Protein: 7 g
Fiber: 8 g

Chocolate Chip Granola Bars

Servings: 18 or 24 bars

Cook Time: 10 Minutes  Total Time: 2 Hours
Ingredients:

3 tablespoons unsalted butter
3 tablespoons canola oil
5 tablespoons coconut sugar
1/4 cup plus 2 tablespoons honey
1-1/2 teaspoons vanilla extract
Heaping 1/8 teaspoon salt
2 cups quick-cooking/instant oats, such as Quaker Quick 1-Minute Oats (do not use regular old-fashioned oats)
1-3/4 cups Brown Rice Crispies (Whole Foods)
1/2 cup sliced almonds
1/4 cup flax meal or wheat germ (I used hemp hearts)
1/3 cup mini chocolate chips (or to taste) (or dried fruit)

Instructions:

1) Line a 9 x 13-inch baking pan with aluminum foil. Spray the foil lightly with nonstick cooking spray.
2) In a large pot, combine the butter, oil, sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes. Remove the pan from the heat and stir in the vanilla and salt.

3) Add the oats, rice cereal, almonds and flax meal (or wheat germ, hemp hearts) to the pan and fold with a rubber spatula until well combined.

4) Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out. Sprinkle the miniature chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1-1/2 - 2 hours to cool.

5) Use the foil overhang to transfer the uncut bars to a cutting board. Using a sharp knife, cut into rectangles. Store the bars in an airtight container in the refrigerator. If you have to stack them, be sure to use parchment paper or foil in between the layers, otherwise they'll stick together and fall apart.

Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.