Rotini w/ Sauteed Greens and Scallion Sauce

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Recipe from Food and Wine

This was a quick, easy, fairly healthy weeknight meal.  It all came together within about 30 minutes, and it was very good!  This recipe involves arugula, swiss chard, scallions and marsarpone.

Ingredients:
3/4 lb rotini (or any smaller pasta)
4 T unsalted butter
1 bunch scallions, sliced
3 garlic cloves, sliced
3/4 c dry white wine
Salt and pepper, to taste
2 T EVOO
5 ou baby arugula
6 leaves (about 1 bunch) swiss chard, stems and central ribs discarded, coarsely chopped
1/4 c marsarpone cheese (you can also substitute cream cheese)

Directions:
Cook pasta according to package directions. Drain, reserving 1/4 c of pasta water, and set aside.

Melt butter in a medium saucepan.  Add scallions and garlic over low heat until softened, about 5 minutes. Add the white wine and cook over low heat until reduced by half, 5 more minutes.  Add 1/2 c of waterand puree the mixture in a blender until smooth.  Season with salt and pepper.

Heat olive oil in pasta pot. Add arugula and Swiss Chard and cook over high heat until wilted, about 5 minutes. Add the pasta, scallion sauce and reserved pasta water and toss to mix.  Simmer, about 5 minutes, until sauce is thickened.

Stir in the marsarpone unil melted.  Season with salt and pepper, if needed, and serve.

Dal Makhani

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Recipe from Cook Like a Champion

I love Indian flavors.  And so does J.  But this was a dish a bit outside of our normal comfort zone.  The big red flag for J?  No meat!  But I actually think he really liked it. 

This was an extremely simple meal to cook, although you do need about an hour to thicken.  I served it with Naan I picked up at the grocery store.

Ingredients:
1 c dry lentils
1 (14 ou) can crushed tomatoes
1 T fresh grated ginger
1 T minced garlic
1 t cayenne
1 c water
4 T unsalted butter
Salt and pepper, to taste
1/3 c heavy cream
2 T minced fresh cilantro

Directions:
In a large saucepan, add lentils and enough water to cover by 2 inches.  Bring to a boil then reduce to a simmer.  Simmer for about 10 minutes, until lentils are open and tender.  Drain and return to pot.

Stir lentils around pot, using a spoon to smash some of them against the sides.  Add tomatoes, ginger, garlic, cayenne, water, butter, salt and pepper.  Cook over medium heat for about 1 hour, until thickened.  Periodically check to make sure water has not cooked out.  If it has, add a bit more water and then cover for remaining cook time.

Stir in cream, garnish with cilantro and serve immediately.

Couscous Salad

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Original Recipe

J had been getting a little sick of the same old thing for lunch every day.  Typically sandwich, fruit and some sort of chip/pretzel/crackers.  And I have to agree.  So we've been trying to mix it up a bit.  A few weeks ago I made a huge batch of this couscous salad for the week. 

I thought it was really good!  Easy to make, perfect for a packed lunch, healthy and filling!

Ingredients:
1 c couscous
1 cucumber, diced
1 can corn, drained
5 small ripe tomatoes, chopped
1/2-1 c fresh parsley, finely chopped
1/2-1 c fresh basil, finely chopped
1 lemon, juice of
1 t Dijon mustard
1 t dried oregano
1 c EVOO
1 t balsamic vinegar
salt and pepper, to taste

Directions:
Cook the couscous according to package directions and let cool completely.

While it cools, mix the cucumber, corn, tomato, parsley and basil in a large bowl.  In a small bowl whisk together the remaining ingredients. 

Once couscous is cool, mix it into the veggies, then pour the dressing over top and mix well.  Chill at least one hour before serving.

Chicken and Gorgonzola Tomato Soup

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Recipe from Cooking Light

J recently mentioned to me that I've been making a lot of soups lately, especially on Sundays. I can't help it!  Soup is such a great winter meal.  It's a comfort food and it makes great leftovers! 

This soup was so simple to make, and it was great paired up with Havarti grilled cheese sandwiches. :)

Ingredients:
1 t olive oil
1 t minced garlic
1 c chopped celery
1 c minced onion
1 t crushed red pepper
3/4 lb shredded or diced cooked chicken
1 28 ou can diced tomatoes, undrained
1 1/2 (14 ou can) chicken broth
1/2 c crumbled Gorgonzola cheese

Directions:
Heat olive oil over medium-high heat in a large skillet and then add the celery, onion, garlic and pepper and saute for about 6 minutes, or until heated through.

Mix in the tomatoes and broth and bring to a simmer for about 8 minutes.  Sprinkle each serving with about 2 ou of cheese.

Broccoli in Mustard Vinaigrette

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Recipe from Healthy Food

I love broccoli, it's one of my favorite vegetables.  So I asked Jeremy to make this as a side dish to my tuna steak for my birthday.

I thought this was delicious!  It had a nice little bite from the mustard and vinegar and a good crunch from the walnuts.  And it was very simple to make. :)  You could make this with raw broccoli, but we decided to cook it for this meal.

Ingredients:
1 head broccoli, cut into small florets
2 t whole grain mustard
3 T white wine vinegar
1 T olive oil
1/8 c chopped fresh herbs (we used cilantro)
1 T chopped walnuts

Directions:
Steam broccoli for 10-15 minutes until it reaches desired tenderness.

Meanwhile, whisk together remaining ingredients, except walnuts.  Once broccoli is done, toss together in a medium bowl and serve sprinkled with walnuts!

Seared Tuna w/ Japanese Salsa

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Recipe from My Recipes - Sunset

This is what J made me for my birthday.  It was absolutely delicious!!  It's not often I get a good piece of tuna steak, but it's one of my faves!

This recipe combines the flavors of sake, soy, lemon juice, and cilantro into a great, flavorful combination.  And it's so simple!

Ingredients:
2 sushi grade tuna steaks
1 t minced garlic
Salt and pepper
2 t vegetable oil
1/4 c sake
2 T soy sauce
3/4 c finely chopped tomatoes
2 T finely chopped green onion
1 T chopped fresh cilantro
1 T lemon juice
6-8 slices peeled avocado

Directions:
For the salsa, mix together the tomatoes, onion, cilantro, 1 T soy and lemon juice.

Pat tuna dry and spread garlic on both sides of steaks, then season with salt and pepper.  Heat oil in large skillet over medium-high heat.  When hot, add tuna.  Cook, turning once, until browned on both sides (about 1 minute per side).

Pour in the sake and 1 T soy sauce and remove from heat. Let cool, turning fish often.

Lift tuna from sake mixture, reserving juices.  Slice along the grain and served topped with salsa, avocado and reserved juices.

Slow Cooker Corn & Crab Chowder

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Recipe from Cinnamon 'En' Spice

J and I thought this recipe was good, but not great.  I just think it needed something... maybe a bit more spice to it.  I think I say that everytime I think a recipe needs something. :) 


Ingredients:
2 cans chicken broth
1/2 lb potatoes, peeled and diced
1 c carrots, sliced
1 medium sized onion, chopped
2 ribs celery, sliced
1/2 t fresh thyme
1/4 t old bay seasoning
1 package frozen corn
1 sweet red pepper, seeded and diced
12 ou evaporated skim milk
1/4 t salt
2 T cornstarch
8 ou claw crab meat

Directions:
Combine chicken broth, potatoes, carrots, onion, celery, thyme and old bay in a slow cooker. Cover and cook on high for 4 or low for 6 hours.

Mix together pepper, milk, corn, cornstarch and salt and stir into slow cooking, cooking on low for another hour.  Stir in crab meat until warm, then serve.

Slow Cooker Beef Stroganoff

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Recipe from Cooking Light

This was really good and not too heavy.  It uses flour and sour cream to create the thick sauce to keep it healthy.

Ingredients:
1 lb top round steak, trimmed and cut into 1/4-inch thick slices
1 c chopped onion
2 T chopped fresh parsley
2 T Dijon mustard
3/4 t salt
1/2 t dried dill
1/2 t pepper
8 ou mushrooms, sliced
3 cloves garlic, minced
1/3 c AP flour
1 c beef broth
8 ou light sour cream
2 c cooked egg noodles

Directions:
Place the steak and all ingredients through garlic into the slow cooker and stir well.

Place flour in a small bowl and gradually whisk in beef broth.  Add broth mixture to slow cooker and stir well.  Cover and cook on low for 7-8 hours. 

Turn off and remove lid.  Let stand for 10 minutes.  Mix in the sour cream and serve over egg noodles.

Spicy Tomato and White Bean Soup

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Recipe from Cooking Light

I paired this soup with grilled cheese sandwiches.  This recipe took maybe 20 minutes to come together.  It was a great weeknight meal for a cold day.

Ingredients:
14 ou chicken broth, divided
2 t chili powder
1 t ground cumin
1 can navy beans, drained and rinsed
1 medium poblano chile, halved and seeded
1/2 onion, cut into wedges
1 pint grape tomatoes
1/4 c chopped cilantro
2 T fresh lime juice
1 T olive oil
1/2 t salt

Directions:
Combine 1 c broth, chili powder, cumin and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano and onion in the food processor and pulse until vegetables are chopped, then add to the Dutch oven.

Add tomatoes and cilantro to the food process and process until coarsely chopped, then add to pan.  Bring to a boil, cover and reduce heat for about 5 minutes. Remove from heat and stir in juice, olive oil and salt.

Quick Tomato and Sausage Stew

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Recipe from Healthy Food

This was a really good stew, and very easy to throw together.

Ingredients:
1 T olive oil
1 onion, sliced
2 cloves garlic, minced
4-5 Italian sausages, sliced
14 ou diced tomatoes
1 c water
1 t ground cumin
1 t chili flakes
14 ou chick peas, drained and rinsed
1 c frozen peas
Parsley for garnish, if desired

Directions:
Heat oil in a large pan, add garlic, onion and sausage and cook until sausage is browned.

Stir in tomatoes, water, cumin and chili and cook for about 10-15 minutes over medium heat.  Mix in chick peas and peas until heated through.  Serve sprinkled with fresh parsley.

Braised White Beans w/ Potatoes and Veggies

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Recipe from The Way the Cookie Crumbles

This was a really great, not-too-heavy meal for a cold day.  J's only problem with it, as usual, was the lack of meat.  But he went back for seconds, so I guess it wasn't that big of a problem! :)

Ingredients:
2 T olive oil
4 cloves garlic, minced
1/4 t crushed red pepper flakes
14 ou diced tomatoes
1/4 c water
1 medium potato, cut into 1/4-inch dice
1 small-medium zucchini, diced
1-2 carrots, diced
14 ou small white beans (I used Great Northern), drained and rinsed
1/4 t dried rosemary
1/4 t salt

Directions:
Place oil, garlic and red pepper in a large, high-sided skillet.  Cook over medium heat about 30 seconds to one minute.  Add the tomatoes, water and potato, and cover.  Simmer for about 15 minutes, until potatoes are almost cooked through.

Mix in the zucchini, carrots, beans, rosemary and salt.  Cover again and cook about 10 minutes, stirring often, until potatoes and zucchini are tender. 

Check the consistency of the sauce.  It should be thick and soupy.  Add water if needed, or boil uncovered to thicken.

Chicken Corn Chowder

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Recipe from Cooking Light

This was extremely good and so easy to throw together.  The chicken was cooked in advance over the weekend, making the most difficult part was chopping up the green onions.

I added in some red pepper flakes because both J and I like just a little bit of spice.

Ingredients:
1 T butter
6 green onions, chopped and divided into white and green parts
2 T AP flour
2 c cooked chicken, shredded or chopped
1/4 t salt
1/4 t pepper
1/2 t red pepper flakes
20 ou frozen corn kernels, thawed and divided
14 ou chicken broth
2 c milk
1/2 c shredded cheddar

Directions:
Melt butter in Dutch oven and then add the white portions of the onion to the pan and saute about 2 minutes.  Whisk in the flour and continue to whisk for about 1 minute. 

Stir in the chicken, salt, pepper, 10 ou corn and broth. Bring to a boil and then simmer for 5 minutes.

While that simmers, add the remaining 10 ou corn and the milk to your blender, and process until smooth.  Add milk mixture to the pan and cook until heated through.  Serve sprinkled with green onion pieces and cheese.

Slow Cooker Red Beans & Rice

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Recipe from Cooking Light

This was a simple recipe to throw together on a busy Sunday.  I let this cook while I did some work around the house.  The house smelled delicious as it cooked! 

Ingredients:
3 c water
1 c dried kidney beans
1 c chopped onion
1 c chopped green pepper
3/4 c chopped celery
1 t thyme
1 t paprika
3/4 t cayenne pepper
1/2 t black pepper
14 ou smoked sausage, thinly sliced
1 bay leaf
5 cloves garlic, minced
1/2 t salt
3 c hot cooked rice
1/4 c chopped green onions

Directions:
Combine ingredients through the garlic in the slow cooker. Cover and cook on high for 5 hours.  Discard the bay leaf and then mix in the salt.  Serve over rice and sprinkle servings with green onion.

Salsa Bean Soup

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Recipe from Cooking Light

I came across this recipe as I was searching for some meat-free, easy recipes that would be great for weeknight meals.  It was extremely quick and easy to make, and I was actually surprised at how good and flavorful it turned out. 

I think I slightly over blended the beans, however.  I used my immersion blender instead of transferring half of them to my blender, and I slightly overdid it.  I didn't mind it, but J does like some chunks in his soups, so that was his one complaint. But he also really liked the flavor.

I served it with cheesy tortillas.  I just piled some cheese onto half a tortilla shell, then heated it up in the skillet until both sides were lightly browned and the cheese was melted.

Ingredients:
1 t vegetable oil
1 T minced garlic (about 2-3 cloves)
2 c water
1/2 t chipotle chili powder
3 cans black beans, drained and rinsed
8 ounce salsa
1 T fresh lime juice
1/2 c chopped fresh cilantro (didn't have this so I skipped it)
1/2 c shredded Monterey Jack cheese

Directions:
Heat oil in a large saucepan over medium-high heat. Add garlic and saute until fragrant, then mix in water, chili powder, beans and salsa.  Bring to a boil, reduce heat, and then simmer for one minute.

Place 3 cups of the black bean mixture into your blender and blend until smooth. (I used the immersion blender here, just be careful of how much you blend it.) 

Return the pureed mixture to the pan and add in the lime juice, then simmer for 10 minutes.  Remove from heat and stir in cilantro, if using.

Serve sprinkled with Monterey Jack cheese.

Pumpkin-Maple Granola

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Recipe from Pink Parsley

I love granola.  It's healthy and a great snack!  This recipe was delicious with the pumpkin pie spices and maple mixture.

I used homemade pumpkin puree for this recipe, which is really simple to make.  Just roast some pumpkin and put it in your blender! :)

When I make granola, I do have some trouble knowing when to take it out of the oven, so this was just slightly overdone.  I've noticed it doesn't actually get crunchy in the oven, but begins to crunch as it cools. I think next time I may try to turn the temp down and cook it low and slow and maybe this will avoid overcooking.

I made a few changes from the original recipe, skipping the flax seeds, pepitas, raisins and figs.  I didn't have any on hand (not exactly sure what pepitas are), but it still tasted delicious!

Ingredients:
3/4 c pumpkin puree
1/2 c pure maple syrup
1/4 c canola oil
2 T honey
3 c old-fashioned oats
1/2 c whole almonds (I did almond slivers)
1/3 c sunflower seeds
2/3 c coconut
2 T cinnamon
1/2 t nutmeg
1/4 t ground ginger
1 t salt
1/2 c dried cranberries


Directions:
Preheat oven to 350, and line a baking sheet with parchment paper.

Mix the puree, syrup, oil and honey in a large bowl.  Add the remaining ingredients except the cranberries and mix well.

Pour mixture onto the baking sheet and spread out to uniform thickness.  Cook about 30-40 minutes, mixing every 10 minutes, until granola is golden brown and crispy.

Cool to room temperature and then mix in the cranberries.  Store in an airtight container.

Asian Chicken Noodle Soup

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Recipe from Senora Espanola

Wow... I have quite a few recipes to catch up on.  I'm sorry, I have no excuse for my slacker blogging... er, non-blogging.  But I promise from now on I will do better. :)  Cross my heart...

This was a super-easy soup for a weeknight meal.  In order to make it a little more hearty, I threw in a bit more chicken, noodles and mushrooms than the recipe calls for.  I also mixed some soy sauce into the soup for a bit more flavor.  It was a hit for both J and I, and I'd definitely make it again.  Now that the weather is cooling down, this will be a great recipe to add to my quick and easy weeknight meals.

Ingredients:
6 ou dry Chinese noodles
2 (14.5 ou) cans chicken broth
8 shiitake mushrooms, sliced
2-3 green onions, sliced
2 skinless, boneless chicken breasts, chopped
2 eggs
1 T soy sauce

Directions:
Cook noodles according to package instructions. Drain and set aside.

In a medium/large stockpot, bring the chicken broth to a boil with the mushrooms, green onions and soy sauce..  Once boiling, add the chicken and crack eggs into broth - mix well.  Cook for about 10 minutes until chicken is cooked through.  Serve over noodles.

Greek Turkey Meatballs

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Recipes from skinnytaste.com

These were very good, moist, easy to make meatballs.  Instead of cooking them in a skillet I decided to bake them.  Only because when I made these, I had too much going on with the stove top as it was.  :)

I served these on whole wheat sandwich thins (cut the meatballs in half to make it easier to eat) with some tomatoes and tzatziki sauce.  I made them a couple days ahead, then just reheated them in a small pot when we were ready to eat.


Ingredients:
1.25 lbs lean ground turkey
1 c zucchini, grated and squeezed to remove excess liquid
2 slices whole wheat bread
1/4 c bread crumbs (I used Panko)
1 large egg
2-3 cloves garlic, minced
1/4 c red onion, finely minced
1 1/2 t dry oregano
1/2 c fresh parsley, chopped
1 t dried mint
Salt & pepper

Directions:
Preheat oven to 350.

Wet bread with water and squeeze dry.  Break into small pieces and place in a medium bowl.  Combine remaining ingredients until just mixed.

Form into small meatballs - about 1" in diameter.  I made about 18 meatballs.

Place on lightly greased baking sheet.  Bake for about 25-30 minutes, turning once, until internal temperature reaches 165.

Greek Lamb/Couscous Stuffed Cabbage

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This is the second in my stuffed cabbage series.  Okay, not much of a series since there are only two. :)

I enjoyed this with the Greek flavors, but I have to say it wasn't as good as the Indian flavors.  For the Greek flavors I used oregano, parsley, mint, allspice and red wine.  I also used shallots.  I know red onion would've been better, but I was all out.

I have to say I had a lot of fun playing around with these two different flavors, Indian and Greek.  I very rarely do cooking where I am really making up my own recipe.  And, when I do throw something together, it's not so much making a recipe as it is throwing whatever I have into a casserole of some sort.  I should try to do this more often. :)

Ingredients:
Cabbage:
1 head red cabbage
1 lb ground lamb
3/4 c couscous, cooked
1 shallot, finely minced
2 T fresh parsley, chopped
1 t allspice
1 1/2 t  dried oregano
1/2 t dried mint
1/2 c red wine
Salt & pepper, to taste

Sauce:
2 T olive oil
1 shallot, minced
2 cloves garlic, minced
28 ou can crushed tomatos
1/2 c shredded cabbage
1 t dried mint
1 t allspice
1 1/2 t oregano
1/2 c red wine
3-4 T fresh parsley, chopped
Salt & pepper, to taste


Directions:
Boil water in a large stockpot.  Blanche the cabbage for about 30 seconds, until outer layer begins to peel away.  Remove from water and peel off the outer leaves.  Allow leaves to drain on a paper towel lined baking sheet.  Repeat until you reach the thicker, less flexible inner layers of cabbage. Shred about 1/2 c of these thicker inner layers to use in the sauce.

In a medium bowl, mix the lamb, couscous, and remaining ingredients.  Do not over mix.

In a medium stockpot, heat olive oil over medium heat.  Add the garlic and shallots and saute until tender and translucent.  Pour in the wine and bring to a simmer.  Add in the remaining sauce ingredients.  Mix and heat to simmering. Remove from heat.

In a large, tall-sided skillet, place a layer of sauce.  Roll about 2-3 T of lamb mixture into each cabbage leaf.  Place in skillet seam side down.  You may have some leaves left over.

Pour the remaining sauce over the cabbage rolls and cover.  Cook over medium-low heat for about 35-45 minutes, until cooked through.  Serve hot.

Indian Spiced Lamb/Couscous Stuffed Cabbage

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I finally made stuffed cabbage this weekend. :)  I had 2 heads of cabbage in my garden that I needed to do something with.  So I decided to do 2 separate batches of stuffed cabbage.  The first batch I used Indian spices, and in the second I used Greek flavors.

The Indian spiced stuffed cabbage is fabulous!  Instead of the usual ground beef and rice, I decided to use ground lamb and couscous.  Since I had red cabbage, I thought I'd make these a bit different. 

I did some research to find some of the more common Indian ingredients, and then ran with them.  I am extremely happy with how this turned out.  I think it made about 12-14 rolls.  J and I each had one, and I froze the rest.

Ingredients:
Cabbage:
1 head red cabbage
1 lb ground lamb
3/4 c couscous, cooked
2 T onion, finely minced
4 T fresh cilantro, chopped
1 T garam masala
1 t cumin
1/2 t coriander
1/2 t turmeric
1/2 lemon, juiced
1/2 t ground ginger
Salt & pepper, to taste

Sauce:
2 T vegetable oil
1/4 c onion, minced
2 cloves garlic, minced
28 ou can crushed tomatos
1/2 t ground ginger
1/2 t coriander
1/2 T garma masala
1 1/2 t cumin
1/2 lemon, juiced
3/4 c plain yogurt


Directions:
Boil water in a large stockpot.  Blanche the cabbage for about 30 seconds, until outer layer begins to peel away.  Remove from water and peel off the outer leaves.  Allow leaves to drain on a paper towel lined baking sheet.  Repeat until you reach the thicker, less flexible inner layers of cabbage.  (Set these aside.  You can use them in another recipe by shredding them.) (Side note: boiling red cabbage turns the water purple, and therefore purple water will drip from cabbage leaves, making a purple mess. :)  It will wipe off, but it's not pretty!)

In a medium bowl, mix the lamb, couscous, onion, cilantro, spices and lemon juice.  Do not over mix.

In a medium stockpot, heat vegetable oil over medium heat.  Add the garlic and onions and saute until tender and translucent.  Add in the remaining ingredients, except yogurt.  Mix and heat to simmering.  Remove from heat and mix in the yogurt.

In a large, tall-sided skillet, place a layer of sauce.  Roll about 2-3 T of lamb mixture into each cabbage leaf.  Place in skillet seam side down.  You may have some leaves left over.

Pour the remaining sauce over the cabbage rolls and cover.  Cook over medium-low heat for about 35-45 minutes, until cooked through.  Serve hot.

Curry Egg Salad Wraps

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Recipe from Tasty Kitchen

Curry isn't something that I use much, maybe once, ever.  But I really like the flavor of it!  I had red curry powder in my spice cabinet, so that's what I used here.

I like the addition of the apple to give it a bit of crunch and sweetness, and the cayenne gives it just a hint of spice. 

I hard boiled the eggs for this on Sunday, then put together the egg salad on Wednesday for dinner.  It's nice to be able to do things in advance, so I have more time on the weeknights that isn't spent in the kitchen. :)

Ingredients:
12 hard boiled eggs, peeled and chopped
1 Granny Smith apple, chopped
1/2 c red onion, finely chopped
2/3 c mayonnaise
Juice of 1/2 lime
1 T curry powder
2 t whole grain or Dijon mustard
1/2 t salt
1/8 t cayenne

Whole wheat sandwich wraps
Tomato and/or lettuce

Directions:
In a large bowl, mix the egg, onion and apple.  In a small bowl mix the mayo, lime juice, curry, mustard, salt and cayenne.  Pour the mayo mixture into the eggs and gently stir to combine well.

Place the egg salad in your wrap, top with tomato and/or lettuce and roll up to eat!