North African Inspired Tomato, Chickpea & Spinach Stew (Vegan)

Inspired by pantry staples, I made this super basic, but healthy, vegetarian stew a few weeks ago. My intention was to serve it over rice or with pita bread, but instead I ate two bowls plain by myself. Really enjoyed the flavors and textures together. Thought I'd pass it along if you've got a hungry family and a few cans to use up.

If you're not a big spinach fan, cut the spinach amount in half!!! My picture, above, does not show the bright green vibrancy of the spinach because this particular portion was reheated as leftovers :)

I'm sure this stew would benefit from with some cayenne pepper for heat and topped with some Greek yogurt (if you weren't vegan) or fresh lemon/lime juice (if you are a vegan). The stew was also good over a wild rice mix with a little grated cheese on top (Kashkaval is particulary delicious). Enjoy.


NORTH-AFRICAN INSPIRED TOMATO, CHICKPEA, & SPINACH STEW


Serves ~6

• 2-3 Tbsp. extra virgin olive oil
• 1 medium-large onion, thinly sliced in half moon shapes (1/2 circles)
• 4 garlic cloves, minced
• 1 (28 oz.) can tomatoes, pureed (I used Muir Glen's fire-roasted tomatoes)
• 2 cans chickpeas (also called garbanzo beans), drained & rinsed--(can save a little liquid)
• 1 tsp. coriander 
• 3/4 tsp. turmeric
• Salt & pepper to taste (I used ~1/2 tsp. of each)
• 1 (10 oz.) package frozen chopped spinach (thawed or defrost, if you prefer) OR 2 cups fresh spinach

In a medium-sized pot with lid (I used a dutch oven), heat olive oil over medium heat and add onion. Add a couple tablespoons of water (or any of the liquid from the chickpeas). Saute until onion is translucent--about 10 minutes--making sure onion doesn't burn.

Add garlic and tomatoes. Stir until combined and cover. Lower heat to medium-low. Mix in chickpeas and spices, including salt & pepper, and continue to cook for about 10 more minutes or until the chickpeas are tender.

Add the spinach (mine was a frozen block that thawed in the hot stew). Gently mix it in and try to break it up if yours is frozen like a block as well (I used a fork to separate it). You can turn off the heat once most of the spinach has thawed--or when the spinach has wilted, if you are using fresh spinach.

Quinoa Burgers

If you're on Pinterest, you may have seen these quinoa burgers. I have had two friends make and love these burgers. They really are delicious! How in the world have I never thought to try something like this, even after making the black bean-millet burgers? I didn't use a lot of oil to fry them, but hope to figure out how to bake them next time.

If you're new to using quinoa, don't be scared--it's a really, healthy and delicious new food to add to your diet. Here is a great little article on the awesome benefits of quinoa. Did you know that quinoa is super high in protein? You can use quinoa in exchange for rice in many recipes (though it is more expensive). I'm still looking for ways to incorporate it--a few months ago, I made stuffed bell peppers with quinoa and black beans and corn. They were so delicious and I'm kicking myself for not writing down how I made them. I'll have to try them again to blog about because I was convinced that in some recipes, quinoa is even better than rice!

I've made these burgers (or patties, if you wish) twice now and both times, the first few burgers I put in the frying pan, fell apart. So, after the first time this happened, I added an extra egg to the rest of the composition and they held up fine. The second time, I added two egg whites (actually eggbeaters) to the composition and they stayed firm again. I don't know why they didn't hold up for me as they did for the creator of the recipe (Linda). Maybe it will work for you to leave the recipe as is--but if it doesn't, you'll be able to tell after the first few burgers go in the pan--well, when you flip them. I, however, am always going to be adding another egg or 2 egg whites when making these again. I love them too much to waste 3-4 burgers. Also, you can also add one handful of chopped fresh parsley to the composition if you like. I did it the first time, but didn't add the parsley the second time and they were still very good!

Another curious thing about the recipe--the creator (Linda) calls for sweetener. I found it sort of strange, but added it anyway (agave nectar instead of splenda). But, sometimes quinoa can have a slightly bitter aftertaste and this sweetness balances the flavor out. It's a well-rounded tasting burger. Yum, yum, yum! You can even serve them as patties with a salad or with some sauteed veggies.

We put them on a whole wheat bun with lettuce, tomato, gouda cheese, and mustard/mayo. Really love these burgers and they will be put into our regular dinner repertoire. 

QUINOA BURGERS

Adapted from www.eatingwelllivingthin.wordpress.com

• 2 rounded cups cooked quinoa (see cooking instructions below)
• 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
• 1/2 cup low-fat cottage cheese
• 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed-though I haven't tried it yet)
• 3 eggs + 2 egg whites (the egg whites were my addition)
• 3 Tbsp. all purpose flour 
• 2 green onions, including white parts
• 1 /2 tsp. Splenda or sugar (I used agave nectar)
• 1/4 tsp. black pepper
• 1/4 tsp. ground cumin
• 1/8  tsp. salt
• 1/8 tsp. garlic powder
• Olive oil for frying

To cook quinoa:

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender. Allow to cool for a few minutes.

To Make Burgers:

In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs (and egg whites if using), flour, green onions, Splenda (or sugar), pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat. Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.

Fry until golden-brown, about 4 minutes on each side.

Makes approximately 10 burgers.

Balsamic Chicken with 3 Grain Risotto & Summer Squash Medley

I'm almost hesitant to say this in case someone has problems with this recipe, but my husband told me this was one of my best chicken dishes so far. And I had to agree that it was good. While digging for some olive oil in my pantry, I spotted the balsamic vinegar and threw it over the simmering chicken, while crossing my fingers. It ended up being delicious. You can have dinner ready in about 30 minutes with frozen chicken--you can make the sides simultaneously. I think the chicken may take a little less time if you use defrosted chicken instead of frozen.

We had the chicken with a summer squash saute and a Trader Joe's 3-Grain Blend Risotto (about $2.29) that I doctored up. If you are near a TJ's--try this! My aunt introduced me to it and I'm sold! You can cook this risotto in a separate pot on another burner next to the chicken.

Why I love this Trader Joe's 3 Grains Blend risotto:

1) It's healthier than white rice
2) It is creamy like risotto
3) It takes about half the time to cook
4) No continual stirring over the stove as with traditional risotto.

If you don't have a TJ's near you, try a multigrain pilaf from any grocery store. Or any starch you prefer.

BALSAMIC CHICKEN WITH SUMMER SQUASH MEDLEY

Serves 4-6 (depending on the thickness of your chicken breasts)

• 2 Tbsp. olive oil
• 4-6 chicken breasts (I use 5 big frozen chicken breasts)
• 1 cup chicken broth
• 1/2 cup white wine
• 4 cloves garlic, chopped
• Scant 1/4 (or less) cup balsamic vinegar
• Salt & pepper, to taste (I tried a chardonnay scented coarse salt once & was bowled over)

Place all ingredients in a large (non-stick) skillet or frying/saute pan. Bring to a low boil and continue to cook for about 10 minutes. Flip the chicken and reduce heat to medium low. Continue to cook until most of the liquid evaporates and the chicken is cooked through (skim off any fat). This took about another 20 minutes for me with frozen chicken breasts. The chicken will be caramelized and brown when ready.

Cover to keep warm until ready to serve.


3-Grain Blend Risotto with Olives & Tomato

Serves 4-6 (with leftovers)

• 1 Tbsp. olive oil
• 1 onion, minced
• 1 tomato, diced
• ~1/3 cup sliced pimento-stuffed green olives
• 1/4 tsp. dried parsley
• Salt & pepper, to taste
• 1 cup Trader Joe's 3-Grain Blend (rice, barley, spelt)
• 2.5 cups of water or chicken broth (I used water)

Saute onion for a minute or two in olive oil. Add water and bring to a boil. Then add all the remaining ingredients and stir until combined. Cook according to package directions--about 16 minutes or until liquid has evaporated.

Serve the risotto with the chicken. (We had leftovers of the risotto.)


Summer Squash Medley

Serves 4 as a side dish (may have leftovers)

• 1 Tbsp. olive oil
• 1/2 onion or a couple shallots, diced
• 1 zucchini, sliced in ~1/3 inch rounds
• 1 yellow summer squash,  sliced in ~1/3 inch rounds
• 1 tomato, diced
• 1 clove minced garlic
• Salt & pepper, to taste.

Saute onion in olive oil until it is almost translucent. Add the rest of the ingredients and continue to saute until the zucchini is cooked through (only takes a few minutes--we like ours fork-tender).

 

 

To serve: Plate the chicken with the risotto and summer squash medley. Top with some freshly grated Parmesan cheese and/or chopped fresh basil.

Mushroom Tart in Potato Crust

I love this recipe. I found it in a newspaper somewhere as a new bride. Those were the days where I would leave my husband with meals for every night I was traveling for business. Those days are long gone. But guilt that he was a new medical student and studying hard and would come home to an empty fridge (while I was out having expensive business dinners), motivated me to spend time in the kitchen for him. Making this mushroom potato tart reminds me of coming home from a business trip to our first modest apartment down by the Mississippi River, and settling down to eat with Cort at my in-laws' old table (man do I miss that table--it's been making the rounds in the family), venting about the cost of textbooks, laughing at how the groundskeeper cracked another one of our windows while mowing, not answering the phone, and promising ourselves the best was yet to come.

So if you want a good and easy meal, try this tart. Every time we eat it, we ask why we don't make it more often. I've gotten to the point that I don't even measure the mushrooms, onions, or cheese--it's quite forgiving. This mushroom potato tart makes for a delicious vegetarian dinner when paired with a crisp green salad, a hunk of bread, some roast asparagus, and a lovely Chardonnay. Or just have it for breakfast with some turkey bacon or sausages and sliced strawberries. Or take it to work the next day for lunch. We love it. Hope you do too!

MUSHROOM TART IN POTATO CRUST

Makes approximately 6 servings

• 4 cups frozen shredded hash brown potatoes
• 6 scallions, sliced or 4 big shallots, diced
• 3 Tbsp. grated Parmesan cheese
• ½ tsp. freshly ground pepper (salt is optional--but it depends how salty your feta is-I like to add a few dashes)
• 4 large eggs, beaten
• 1 Tbsp. olive oil
• 8 oz. assorted mushrooms (white, cremini, shiitake, and oyster), sliced (about 3 cups)--you can use just one kind too--baby portabellas are particularly good
• ½ cup crumbled feta cheese
• ½ cup milk
• 1 tsp. fresh thyme leaves, finely chopped, or dried Italian seasoning works really great!

Place a baking sheet on the middle shelf of the oven and heat oven to 475 degrees.

Spray a 12-inch tart pan with removable bottom, or a 12-inch pizza pan, with butter-flavored nonstick cooking spray. (I've never tried it in a pizza pan)

Combine potatoes, half the scallions (or shallots), half the parmesan, and half the pepper in a large bowl.

Stir in half the eggs and mix until well blended. Spread the potato mixture evenly on the bottom and up the sides of the pan. Put the tart on the preheated baking sheet and bake for 10 minutes or until golden brown. Remove from the oven.

Reduce oven temperature to 375 degrees. Meanwhile, heat the oil in a skillet over high heat; add the mushrooms and sauté for 5 minutes. Remove from heat.

Stir in the feta, milk, thyme and remaining scallions, Parmesan, pepper and eggs. Pour the mushroom mixture into the potato crust and bake for 10-15 minutes or until set.

Serve warm or at room temperature.

Pesto, Spinach, & Chicken Stuffed Shells

Recently, I have joined Pinterest. I am learning to slow down with my new obsession...Having Pinterest has allowed me to throw away several scrap papers--and yet virtually 'pin' my favorite images--and categorize them on bulletin boards. It's fun to see what your friends are pinning too! Somewhere along the way, someone pinned this awesome recipe. It looked superb. So, I was inspired to try it recently for our family and for a friend to whom I was taking a meal. It was well received and therefore, has become a keeper.

By the way, it's sort of nice to try a stuffed shell recipe that doesn't require tomato sauce, but don't let that stop you if you're a sauce kind of person--you just go ahead and spread some sauce over the shells if you can't stand not seeing red sauce over pasta.

And as I tend to do with these things, I adapted the recipe because the stuffing seemed a little dry to me (I didn't use as much pesto because I didn't want too overwhelming of a flavor). Below is a double recipe (I boiled the whole box of pasta and used about 75% of the shells--the other 25% had fallen apart anyway) and got two 8x8 pans of the dish. However, if you were having a big group for dinner, you could do a big 9X13 inch pan. Consider this a freezer friendly meal.

PESTO, SPINACH, & CHICKEN STUFFED SHELLS

Makes approximately 10 servings.

• 24-36 jumbo pasta shells
• water for boiling pasta
• 1 small onion, diced
• 3-4 cloves garlic, minced
• 1 (6 oz) bag of baby spinach (rinsed & chopped)
• 8 oz reduced-fat cream cheese, softened
• 1 cup freshly grated Parmesan or Asiago cheese + 1/3 cup MORE for topping
• 4-5 Tbsp. prepared basil pesto (homemade or store bought)
• 1 Tbsp. olive oil
• 1/3 cup fat-free Greek yogurt
• 4 cups shredded cooked chicken
• Salt and pepper, to taste

In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente. The pasta will finish cooking when the dish is baked. Drain the pasta shells and set aside.

In a large saucepan, heat a little olive oil and saute the onion for a few minutes. Add the garlic and continue to saute until the onion is almost transclucent. Add the chopped spinach and cook for a minute longer or until spinach has JUST wilted.

Because I'm trying to use less dishes, add the cheeses (reserving that 1/3 cup of Parmesan), pesto, olive oil, yogurt, and shredded chicken to the pot (where you have sauteed the onion/garlic/spinach). Combine. 

Fill the pasta shells with the filling and place in a baking dish (either two 8X8 inch pans--can freeze one of them! or a 9X13 inch pan). Sprinkle the remaining 1/3 cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells (uncovered) for 30 minutes or until shells are bubbling hot and cheese has melted.

Serve with a fresh salad. Or with diced, fresh tomatoes on top.

Spicy, Cheesy, Roasted or Grilled Mahi-Mahi (ADAPTABLE)

We really like the texture of mahi-mahi fish and being that fish is healthy (in moderation), I'm always looking for a new way to prepare it. Today ended up being rainy, so though the original intention of this recipe is for it to be grilled, I roasted the mahi mahi in the oven. The result was impressive. The recipe makes a delicious sauce that is best mopped up with crusty bread, but would do equally well on a bed of rice.

I don't know about you guys, but I like to use recipes that fit with how we live--sometimes this means adapting to the weather and sometimes this means working with changes based on what is in the fridge or pantry. This is an easy recipe, and one that is also very adaptable--meaning the following changes would make for just as delicious of a dish. I wasn't thrilled with elements of the original one (here it is), so I changed it up a bit. Seemed very forgiving--so feel free to experiment!

• if you don't have wine, use chicken broth
• if you don't want to make it spicy, use a mild version of tomatoes and chilies and/or substitute another cheese for the pepper jack (like regular Monterey Jack)
• if you don't have fish, try it with chicken--that will be my next attempt
• if you'd rather use olive oil over the butter, it would work just as well
• add more or less garlic, depending on how much you like
• if you want it spicier, add another can of spicy tomatoes and chilies and skip the wine/chicken broth
• double or quadruple the recipe to your liking
• if you like less sauce, add less wine and use half the can of tomatoes and chilies or drain the can
• original recipe calls for bottled garlic so if you don't have fresh, that should work
• if you want an Italian flavor, skip the tomatoes with chilies and just use a 14 oz. can of Italian style chopped tomatoes (with basil) and use Mozzarella instead of the Pepper Jack cheese

SPICY, CHEESY, ROASTED or GRILLED MAHI MAHI
Adapted (and changed) from www.allrecipes.com

Serves 4

• 2 Tbsp. butter (or light butter or a butter spread like Smart Balance)
• 4 boneless filets of mahi mahi
• 4 cloves garlic, minced
• 1 onion, sliced thinly
• 1.5-2 (10 oz) cans diced tomatoes and chile peppers--undrained (like Rotel brand)
• 1 lemon, juiced
• 1/4 cup white wine
• Salt & pepper, to taste
• 4 ounces shredded Pepper Jack cheese 

If GRILLING:
Preheat grill for high heat.          

Place mahi mahi in an aluminum foil pan, and toss with the garlic to coat.

Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil.               

Place pan on the grill grate, and cook fish 35 minutes, or until easily flaked with a fork. Sprinkle with cheese before serving.

If ROASTING:

Preheat oven to 450 degrees.

Place mahi mahi in a baking pan or dutch oven, and toss with the garlic to coat.

Distribute butter evenly throughout pan. Spread onions over fish. Pour the lemon juice, wine, and diced tomatoes with green chile peppers over the fish. Season with salt and pepper. Tightly cover pan with aluminum foil or use a lid (I left mine completely open--without lid--to allow for greater roasting texture and to let more of the liquid evaporate because I felt it was too much liquid--but you can always DRAIN the tomatoes and chilies or skip the wine).               

Bake fish for about 20-25 minutes, or until easily flaked with a fork--if you leave uncovered, check to make sure fish isn't burning! Sprinkle the fish with cheese before serving.

Serve with rice or crusty bread and a salad or vegetable.

This should go in your 'What's for dinner?' file for a quick and delicious family meal.

Greek Lemon Chicken with New Potatoes

I've made this several times and each time I love it even more. How is this possible? Maybe it has to do with the tart and salty taste combination--an absolute favorite of mine--or maybe because it takes care of carbs and protein all in one dish..not sure, either way, the credit goes to my friend Nancy. She featured it on her blog www.casualcuisine.blogspot.com. Thank you Nancy for this recipe that has become my favorite way to eat chicken (I've only changed the proportions slightly).

The tangy sauce is so delicious! You can use frozen chicken for ease and the chicken will come out tender and the potatoes crispy. This is one of my absolute favorite recipes! LOVE IT, LOVE IT, LOVE IT! It goes right next to my Moroccan chicken recipe (to be featured at a later date). Please try Nancy's recipe if you like feta or lemons.

Greek lemon chicken with potatoes also makes great leftovers. It makes a delicious dinner served with green beans and fresh tomatoes. Hope you love it as much as I do.

GREEK LEMON CHICKEN WITH NEW POTATOES

Serves ~6

• 5-6 chicken quarters (or chicken breasts)--I used 2 lbs. of lean chicken tenders 
• 4 lbs. redskin  (or new) potatoes, quartered or cut in bigger chunks
• 1/2-3/4 cup FRESHLY squeezed lemon juice
• 1/3 cup olive oil
• 1/2 Tbsp. salt
• 1 tsp. freshly ground black pepper
• 1 Tbsp. garlic, granulated (or about 4 small-medium cloves, minced)
• 1 tsp. paprika (smoked preferably)
• 2 Tbsp. oregano (I used fresh and LOVED the flavor)
• ~1/3 cup crumbled feta cheese--you can add more or less

Place chicken in deep baking pan (I used a large shallow baking pan and it seemed to work well also). Surround with potatoes. In a separate bowl, combine lemon juice, oil, salt, pepper, paprika, garlic, and oregano. Stir to combine all ingredients and drizzle mixture over chicken and potatoes.
Sprinkle the crumbled feta cheese over the chicken and potatoes.

Cover with foil and bake at 425 degrees for 1 hour. Remove foil and bake for an additional 1/2 hour to achieve a crisp light brown texture*. Serve hot.

*NOTE: Nancy said that even though she used frozen chicken, she still cooked the chicken at the same temperature and amount of time, and it was fully cooked and tender. But if your frozen meat is really thick, check for doneness (or about 170 degrees). If you need to cook it longer, place the foil back on it so the chicken does not get burnt.

Garlicky White Arugula Pizza With a Fantastic 30-Minute Pizza Crust

I'm in love...with a pizza. And I would like you to be too. There are worse things to be in love with for sure...but this pizza is simply DIVINE. Let's live a little and deviate from red sauce versions once in a while. The crust recipe below was loosely inspired from an allrecipes.com recipe--it's SUPER quick and easy to work with...the crust is crispy, chewy, and very flavorful. Seriously, you will LOVE this crust--you can make it the night before you make dinner. You may not want to share it...that's ok. By the way, I saw the topping on a Barefoot Contessa one time---but I did not look up her recipe. I'm giving credit where it's due though...

The only thing I might try next time we make this is to add some grilled chicken along with the cheese. I'm so glad I made a double recipe of this crust--because we are going to be having this garlicky white arugula pizza again for dinner--it's quickly becoming a favorite. (By the way, I don't trust people that don't like pizza...not liking chocolate is one insanity, but not liking pizza?! You may as well go through life with a straight jacket on....)

30 MINUTE EASY & FABULOUS PIZZA CRUST

• 1/2 cup beer (warmed or room temperature)
• 1/2 cup water (warm)
• 1 (.25 oz) package active dry yeast (my package said 5/16 oz but it worked great in recipe!)
• 1 tsp. sugar
• 2 1/2 cups bread flour (OR, all purpose flour PLUS 2 tsp. vital wheat gluten)
• 2 Tbsp. olive oil
• 1 tsp. salt
• 1 tsp. Italian seasoning
• 1/4-1/2 tsp. garlic powder
• Cornmeal (for dusting pan)

Preheat oven to 450 degrees F (230 degrees C).
In a medium bowl (or bowl of an electric mixer), dissolve yeast and sugar in the beer and warm water. Let stand until creamy, about 10 minutes.               
Stir in flour, salt and oil--as well as the Italian seasoning and garlic powder. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.

Spread the crust with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.      
        

GARLICKY WHITE ARUGULA PIZZA

• 1 garlic clove, crushed
• 1/8-1/4 cup olive oil
• 1/4 tsp. crushed red pepper
• 1/4 tsp. Italian seasoning
• 3 slices provolone cheese
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup crumbled reduced fat-feta cheese
• 1 recipe pizza dough

For topping:

• 5 oz. baby arugula (washed and dried)
• juice of half a lemon
• 2-3 Tbsp. olive oil
• salt & pepper, to taste

Preheat oven to 450 degrees. If you have a pizza stone, place it in the oven. If you don't have one, GET ONE.

In a small saucepan, over low heat, saute the garlic, crushed pepper, and Italian seasoning in the olive oil being careful not to burn the garlic. When the garlic starts to brown, turn off the flame.

Roll out pizza dough or press it out with your hands until it reaches a round of your liking (using hands is my favorite method). Brush the garlic olive oil over the crust. Place the provolone slices onto the crust (don't overlap). Sprinkle the feta cheese and mozzarella evenly over the pizza.

Gently pull out the oven rack with the pizza stone (if using) and gently sprinkle cornmeal onto the stone. Carefully transfer the pizza onto the cornmeal covered pizza stone (keep in mind the stone is HOT!).

Bake for approximately 15 minutes, or until cheese has melted and the crust is golden. Let cool a few minutes after removing it from the oven.

Meanwhile, while pizza is baking, toss together the arugula with the lemon juice, olive oil, salt and pepper.

Serve the pizza with the arugula salad on top. Heaven, folks, heaven!

Makes ~8 slices (how many that feeds is up to you).

Salsa Sloppy Joes

Ok, so despite the not-so-appetizing picture, this dinner will please your family. I don't know how to make sloppy joes look good. But this is another recipe that is simple, healthy, fast.

I prefer to buy organic ground turkey breast (at Whole Foods)--as snobby as that sounds, it really seems to make a difference in the taste of some recipes. Since I only cook meat 2-3 times a month, the organic meat cost can be somewhat justified.

Normally, I make Martha Stewart's sloppy joe recipe, but this time I wanted to try something different--a deviation from the overwhelming ketcup flavor of typical sloppy joes. We really enjoyed it and it feels fantastic to get dinner out on the table within 30 minutes.

SALSA SLOPPY JOE'S

Serves 6-8 (depending on how meaty you like them) 

• 1-1 1/4 lb. extra lean ground turkey, organic preferred
• 2 cups salsa (~16 oz. jar)--we prefer the Herdez brand
• 2 Tbsp. Worcestershire sauce
• 1 garlic clove, crushed or minced finely
• 1/2 green bell pepper, chopped 
• Salt (or Lawry's seasoned salt) & pepper, to taste
• A dash of oregano and a dash of chili powder

For serving:

• 6-8 hamburger buns-split, preferably whole grain
• 6-8 slices of Cheddar cheese or Colby Jack cheese

In a large skillet (sprayed with Pam or other non-stick cooking spray), cook turkey over medium heat 6 to 8 minutes or until turkey is no longer pink--breaking it up with a spoon/spatula. If turkey starts to stick to the skillet, add some salsa and continue to stir.

When turkey has cooked through, stir in the rest of the salsa, Worcestershire sauce, garlic, and green pepper. Add seasonings. Cook until thoroughly heated, stirring occasionally. Taste and adjust seasonings, if necessary.

Add a piece of cheese to each bun (sometimes we add a piece to each side!) and fill or spoon the sloppy joe mixture on top of the buns. Serve warm. With a stack of napkins.

Super Duper Stromboli

What's for dinner? Well, if you're pizza lovers like ourselves, you will LOVE this easy stromboli recipe. A stromboli is a usually a baked turnover filled with vegetables or meat. It's also a small island (Strombuli) in the Tyrrhenian Sea, off the north coast of Sicily, containing one of the three active volcanoes in Italy.

I will admit that stromboli recipes call for pizza dough--but I read that bread dough can work too. However, you can buy pizza dough! This is such an adaptable recipe, you can add or replace any of the filling ingredients with your favorite pizza toppings. It's a lot less greasy than pizza and makes a great dinner when served with marinara sauce for dipping and with a salad.

Also, I imagine that you could prepare it the day or night before (up to the step of brushing it with egg) and wrap it in plastic wrap. When you come home, you can just pop it in the oven. I'm even thinking about trying to freeze one of these for an easy dinner on a crazy weeknight.

SUPER DUPER STROMBOLI

• 1 (13.8 oz) can of pizza dough (Pillsbury is a good brand) OR 1 pizza dough recipe
• 1/2 lb. ground turkey or beef OR 8 oz. of Morningstar meal starters grillers crumbles OR 4-5 crumbled veggie sausage links
• 1/4 cup of pizza sauce or tomato sauce
• 1/4 onion, chopped
• 1 garlic clove, minced (optional)
• 8 oz. mushrooms, sliced
• 1/4-1/2 green bell pepper, sliced
• 1/4 cup chopped olives (green or black)
• 4 oz. (1 cup) shredded mozzarella cheese
• 1/4 tsp. Italian seasoning
• 1 egg, whisked
• 1/4 cup Parmesan cheese
• Marinara Sauce (for dipping/serving)

Other optional ingredients/options:

• A diced tomato or two (you can skip the pizza sauce if using tomato)
• Turkey pepperoni or veggie pepperoni

Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside. If using veggie meat, NO need to brown!!!!
 
Saute onions and mushrooms together until cooked through. Add bell pepper at the last minute, if preferred.
 
Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place beef or veggie meat lengthwise down center, forming an approximate 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, vegetables, olives, and Italian seasoning.

Fold long sides of dough over filling; press edges to seal. Then flip over (use another pan underneath & turn over). Brush the stromboli with egg and sprinkle the Parmesan cheese on top.

Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Slice and serve with warmed marinara sauce for dipping.

Serves about 4-6 people. It's absolutely delicious! (Sorry for the bad pictures--it was night again!)

On Nights We're Paupers....Spanish Rice & Black Beans

This meal holds sentimental value to me.  My mother in law made this meal the first weekend my husband took me home to meet his family. That was 11 years ago and we still love it! One weekend in college, my husband tried to make it with his roommates and missed a step. The beans ended up being disastrous on our GI system--and a small crowd of 6-8 of us all suffered. I've never forgotten that weekend. And now I'm really careful when cooking beans (ha!).

If you want to go the long route in cooking beans from scratch, here's a great article on the myths of soaking and salting beans and also how to properly cook them. This meal is healthy, affordable, and it's a surprising crowd pleaser. My mother in law makes the beans in a crock pot, but I've adapted the recipe to make it faster to prepare on an everyday evening. So I'm sharing this recipe in case you are like myself and most moms trying to find a meal for your family that is both fast to prepare and healthy. If you want a from-scratch recipe for yellow rice (and want to avoid MSG), see Emeril's recipe here. But below is the cheater's version :)

You will be surprised at how something so simple can be so good!

SPANISH RICE AND BLACK BEANS
Serves 4

For beans:
2 cans black beans, undrained
2 garlic cloves
1-2 tsp. olive oil (or chili-flavored olive oil)
1-2 tsp. Worcestershire sauce
OPTIONAL spices--a couple dashes of any or all of these: cumin, marjoram, cayenne pepper, oregano, chili powder

10 oz (you can buy 2 (5oz) pkgs) of (saffron) yellow rice (some brands are Mahatma, Vigo, or Goya)

1 bunch green onions, chopped
2 tomatoes, diced
Shredded mexican cheese and/or light sour cream (OPTIONAL)

Cook rice according to package directions. While rice is cooking, in a medium cooking pot over low heat, lightly saute the garlic in the olive oil for a minute or two. Add both undrained cans of black beans, Worcestershire sauce, and any spices you are using.

Continue to cook over low heat, stirring every so often to prevent beans from sticking to the bottom of the pan. You can mash part of the beans or leave them whole. Turn off the flame and cover to keep warm.

To serve, place rice on each plate, top with black beans, green onions, tomatoes, and any cheese or sour cream you are using.

For Breakfast or Dinner: Baked Potato Frittata

How good does this sound? You can serve this baked omelete either for breakfast with fruit and toast or for dinner with a crisp green salad. It's a great excuse to use up leftover baked potatoes. But in case you don't have those, I included the directions for how to use uncooked potatoes in this recipe.

I don't usually have chives on hand around this time of year, so green onions fit the bill just great. We used organic nitrate-free turkey bacon. I suggest that you skip the salt in the recipe as I felt the at the frittata turned out a bit too salty since it called for bacon (a cured meat). I made half the recipe (to serve 4 people) and it worked out beautifully. Also, no worries if you don't have a frittata pan (who does?)--just use a dutch oven (you SHOULD have one of these! Haha.) or an oven-proof frying/saute pan.

BAKED POTATO FRITTATA

adapted from Williams-Sonoma

Serves 8

2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1-inch dice

2 Tbsp. olive oil

Freshly ground pepper

10 (turkey) bacon slices, chopped

10 eggs

1 1/2 cups shredded cheddar cheese

1/4 cup, plus 1 Tbsp. minced fresh chives (or green onions)

1/2 cup light sour cream

Preheat an oven to 400°F.

In a bowl, stir together the potatoes, 1 Tbsp. of the olive oil, salt and pepper. Transfer to a baking sheet and bake, stirring occasionally, until the potatoes are golden brown and tender, about 30 minutes. Let cool for 30 minutes.

Increase the oven temperature to 500°F.

In a pan (frittata pan or oven safe frying pan or even a dutch oven) over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard the fat in the pan. Finely chop 2 Tbs. of the bacon and reserve for garnish-OPTIONAL-you can always just throw everything in-still looks good. (If you use TURKEY bacon, you can skip this draining step since it won't leave extra fat--you can just set the pan aside.)

In a large bowl, whisk together the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives/green onions.

In the pan holding the bacon, over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes, then cook for 4 to 6 minutes more. Continue to cook, covered, until the eggs are set, about 6 minutes. (I will come clean here and tell you that I basically let the eggs start to set as soon as I poured them in and then popped the whole dutch oven pan--uncovered--in the oven for about 10-15 minutes until it was golden. It was fantastic--no flipping and mixing and waiting. I like to make things easier when I can.).

Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the cheese is golden brown and bubbly, about 4 minutes.

Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved chopped bacon and the 1 Tbsp. chives/green onions. Serve immediately with the sour cream.

A final word about frittatas, taken from The New Basics Cookbook by Julee Rosso and Sheila Lukins, 1989, Workman Publishing:

“Frittatas are to Italians what omelets are to the French. In a frittata (or tortilla in Spain) the filling is mixed with the eggs and the whole mixture is cooked slowly in a skillet until set, then quickly browned under the broiler. Frittatas are a bit drier than omelets, not so fussy in their timing, and much easier to make for a gang. The filling ingredients are what make the frittata so wonderful, but it’s the eggs that bind everything together. Frittatas can be served hot right in the skillet or left to cool at room temperature. They can be cut into pie-shaped wedges for brunch or supper or little squares for appetizers…”

Roasted Italian Portabellas

This is another example of what happens when we are hungry and throw together ingredients we love. Result: Fantastic. Thought I'd share in case anyone else had these ingredients and loved mushrooms as much as we do. Sorry--I don't have precise amounts :)

These mushrooms can be made into a main meal with some sauteed/steamed broccoli rabe and hearty bread. Or, you can serve them as an appetizer to be shared--make as many or as little as you want.

ROASTED ITALIAN PORTABELLAS

Portabella mushrooms, rinsed, stemmed
Marinara Sauce
Basil pesto
Fresh (buffalo) mozzarella
Pine nuts
Cracked pepper

Preheat oven to 400-425 degrees F.

For each mozarella cap, add a couple tablespoons of marina sauce in each portabella mushroom. Add a tiny bit of pesto (a little goes a long way and most store-bought pestos already have salt in them so no extra salt is needed).

Top with a couple slices of fresh mozzarella and sprinkle with pine nuts and pepper.

Roast for about 20 minutes or until cheese gets bubbly and melts (but before cheese starts to burn-a little brown is ok).

Serve hot with crusty bread.

P.S. You can assemble these mushrooms ahead of time and leave them in the fridge for up to 24 hours ahead of time. Just take them out and bake them.

Chinese Chicken Lettuce Wraps

I've been going to PFChang's for a few years now. I like it ok...but I LOVE their lettuce wraps. So after seeing the 'copycat' recipe online, I decided to try them. They were DELCIOUS! And I highly, highly recommend them. If you're like me, it will be the only time in your life that you will buy iceberg lettuce. But no matter what, read this carefully: BUY ICEBERG LETTUCE AND ONLY ICEBERG LETTUCE. No other greens can give you that crispy crunchy cold support. And you need it to make this dish successful.

One more thing to point out, I was in a horribly hurry and threw everything in the saute pan--and it STILL turned out amazing--but I can't imagine how much more awesome they would be if you were a better cook than myself and made it according to the recipe exactly (HA!). So, below, is the step by step instruction.

Having said that, I will let you know a couple things I learned so yours turn out better. 1) Chop your ingredients. Don't put them in the food processor. I had roasted chicken breast and wish I'd chopped it rather than pulverized it. I don't know what I was thinking.... Also, chop your mushrooms. 2) It's probably better not to use low-sodium soy sauce because you'll just end up having to use more of it to balance out the sweet ingredients and then you'll have more liquid to deal with.

Let me know if anyone tries them with veggie/mock chicken....I'd love to know how that worked out. I'm sure it'd be good too.

CHINESE CHICKEN LETTUCE WRAPS

Serves 2-3

3 Tbsp. oil (We used half olive oil and half toasted sesame seed oil)

2 boneless skinless chicken breasts
1 cup water chestnuts
2/3 cup mushroom (We used a bit more-baby portabellas)
3 Tbsp. chopped onions (I also added 2 green onions, chopped)
1 tsp. minced garlic
4 -5 leaves iceberg lettuce

Special Sauce:
1/4 cup sugar
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup (I used slightly less)
1 Tbsp. lemon juice
1/8 tsp. sesame oil
1 Tbsp.hot mustard
2 tsp. water
*1 -2 teaspoon garlic and red chile paste (I also added a couple minced garlic cloves)

Stir Fry Sauce:
2 Tbsp. soy sauce
2 Tbsp.brown sugar
1/2 tsp. rice wine vinegar

Make the special sauce by 1) dissolving the sugar in water in a small bowl. Then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil to the sugar/water mixture. Mix well and refrigerate this sauce until you're ready to serve. 2) Combine the hot water with the hot mustard and set this aside as well. (Eventually you will add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.)

Bring oil to high heat in a wok or large frying pan.

Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.

Keep oil in the pan, keep hot. As chicken cools MINCE water chestnuts and mushrooms to about the size of small peas.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are.

With the pan still on high heat, add another tablespoon of oil. Then, add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".

Top with special sauce.

YOU WILL NEED NAPKINS!!!!

*In case you're wondering what chili sauce was used, here it is. It deserves its own special space in this entry because many people regard it as a heavenly ingredient. All I know is that it is capable of powers beyond my capacity (for instance, picture your husband sweating and breathing heavily and sighing but going back for more and muttering things such as, 'whew', 'whoa', 'wow', 'so good'....) Almost felt like I should be wearing a cape and standing with my hands on my hips staring down at dinner.....

So maybe you should go buy a cape and make chicken lettuce wraps.

Avocado Curry Over Brown Rice

Figured this would be a comforting meal and relatively healthy way to start the new year. When I first heard of this, I wasn't so sure....but then I remembered Thai meals where avocados were served with curry and rice. Well, this is an American version with milder flavors and it's absolutely delicious! And EASY & FAST! (key terms in our lives these days)

It calls for condensed mushroom soup, but if you would rather make your own (for reasons such as controlling the fat, chemicals, or, because it's cheaper or better for you...etc.,), here's one that looks good, but personally, I'd try this one because it's from my friend, Nancy's fantastic blog and everything I've made of hers has been good.

Hope you all enjoy this crunchy, creamy dinner. We served it with a salad of cucumber, heirloom tomatoes, and bell peppers.

AVOCADO CURRY OVER BROWN RICE
adapted from Patti Sommerville

Serves 3-4 (unless you want bigger portions in which case, this would serve 2-3)

4 green onions
1 Tbsp. light butter
1 (~10.5 oz) can reduced fat mushroom soup (Trader Joe's brand portabella package is fantastic!)
1/2-3/4 cup skim milk
1/8-1/4 tsp. curry powder
1 cup slivered almonds
1 avocado, sliced or diced
~4 cups cooked brown rice

Melt butter over medium-low heat and lightly brown the green onions. Mix in the mushroom soup, milk, and curry powder (we use closer to 3/4 cup milk and less than 1/4 tsp. curry powder). Cover and let simmer for a few minutes.

When ready to serve, add ~1 cup rice to each plate and then serve the the mushroom-onion sauce over the rice. Top each portion with slivered almonds and avocado.

Quick Dinner: Potato-Corn-Lima Bean Chowder & Spinach Cheddar Rolls

If you have 30-45 minutes, try this delicious and comforting meal. Created when I was in a jam: My husband was going to be home in less than an hour and my daughter needed to be fed...desperate to get dinner made fast, I was inspired by a Southern Living corn and potato chowder recipe--yet changed it up to make it healthier by using fat free half and half and adding creamy, but healthy, lima beans. Also, it seemed to crave a 'bacon' flavor and the rolls below seemed to be perfect with the soup (and used up my spinach!).

POTATO CORN LIMA BEAN CHOWDER
Makes 4 servings

~1 tsp. olive oil
1 onion, chopped
2 potatoes, diced (I used gold or 'Yukon')
1 1/2-2 cups water
1 tsp. seasoning (such as 'Old Bay')
2 cups frozen corn
2 cups frozen lima beans
1 small green bell pepper, diced
1 Tbsp. dried parsley, or 1/4 cup chopped fresh parsley
~3/4 tsp. salt
~1/8 tsp. pepper
1 cup half and half (fat free is fine)
3 Tbsp. bacon-flavored bits (such as Betty Crocker Bacon Bits)

To serve (OPTIONAL):
Green onions, chopped
Shredded cheese--your choice on what kind (about 1/2 cup)

Heat olive oil in a dutch oven or medium sized soup pot on medium-high heat. Saute onion and potato for about 5 minutes. Raise heat to high. Add water if the potatoes or onion start to stick to the pot. Add the rest of the water and seafood seasoning. Bring to a boil.

Add the corn, bell peppers, lima beans, parsley, salt and pepper. Cover, reduce heat, and simmer for about 10 minutes or until the potatoes are cooked and tender. Add the half & half  and bacon bits. Mix these in gently until soup is completely heated through-about a minute or two (being careful not to boil).

Garnish each soup serving with chopped green onions and ~2 Tbsp. shredded cheese.

Makes about 4 servings.

SPINACH CHEDDAR CRESCENT ROLLS

1 tube reduced-fat crescent dough rolls (such as Pillsbury brand)
1 cup fresh spinach, chopped
4 oz. shredded Cheddar cheese (freshly grated is particularly wonderful)
2 green onions, chopped (OPTIONAL)
Salt and pepper

Preheat oven to 375 degrees.

Spray a muffin pan with olive oil cooking spray. Set aside.

Unroll the crescent dough roll and pinch seams (perforations) together and flatten dough out with your hands until the dough is connected and pulled together, yet flat--shaped like a rectangle.

Add the chopped spinach and cheddar cheese over the crescent dough and season with salt and pepper. Add green onions if using. Gently roll lengthwise. Slice into ~1 inch pieces, being careful to keep the spinach and cheese filling in the dough. You should have about 10 rolls.

Place the spinach-cheese rolls into the muffin pan and bake for about 13-17 minutes, or until dough turns golden brown.

Makes 10 rolls. Serve with soup.