Chicken Lasagna

This is my mom’s recipe with some of my variations. My mom likes to make individual lasagnas in ramekins for dinner parties. They are super cute!


2 boxes lasagna noodles
3 pkgs Knorr creamy pesto sauce mix
1 bag frozen broccoli florets (fresh is also great, frozen is easier)
2 carrots shredded or chopped in a food processor
1 onion, diced
1 leek, sliced (white parts, only)
1 zucchini, diced
4 asparagus stalks, trimmed and chopped
2-3 chicken breasts, cooked and diced or shredded
Shredded mozzarella cheese
Freshly grated parmesan cheese

*Any or all of the above vegetables can be used. Chicken can be omitted for a meatless dish; leftover turkey could be substituted also.

Mix up the 3 packages of creamy pesto mix, set aside.

Prepare all vegetables and then sauté with a tablespoon or so of olive oil, just until soft. Or you could steam them.

Boil the noodles. When they are finished cooking, I lay them out on a cookie rack to separate and to stop the cooking.

Begin layering. Start with noodles, and then spread sauce evenly over the noodles, then chicken, then vegetables, then a layer of each cheese. Repeat until ingredients are gone, ending with a nice layer of sauce and cheese on top.

Bake in a preheated oven (350*) until cheese is hot and bubbling.

Chicken and Cashew Stir-Fry

This is from Gourmet magazine (May 2007). It’s easy, quick, delicious and gourmet!


1 bunch scallions
1 lb skinless boneless chicken thighs (I use chicken breasts)
½ tsp salt
¼ tsp pepper
3 Tbs vegetable oil (I use canola or olive oil)
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ Tbs finely chopped, peeled fresh ginger
¼ tsp dried hot red-pepper flakes
¾ cup chicken broth
1 ½ Tbs soy sauce
1 ½ tsp cornstarch
1 tsp sugar
½ cup salt roasted whole cashews

Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5-6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1-2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
I serve with rice.

Black Bean Soup

This recipe is from Real Simple Magazine, in the Fake It, Don’t Make It section. This is so fast and easy and healthy. I make it on the nights I can’t think of anything to make. I always have these things on hand. If I have a few other things like tortilla chips or cilantro, etc I add those in as well. We usually eat this with cheese/chicken quesadillas.


1 cup jarred fresh tomato salsa (plus extra for garnish)
2 15 ½ oz cans black beans, drained and rinsed
2 cups chicken broth
Sour cream (for garnish)
1 lime, quartered (for garnish)

Heat the salsa in a large saucepan over medium heat, stirring frequently, for about 5 minutes. Stir in the beans and broth, then heat to boiling. Reduce heat to low. Cover and simmer 15 minutes. Cool slightly, and then spoon half the soup into a food processor or blender and puree. Return the pureed soup to the saucepan and heat through. Serve with sour cream, additional salsa, and a squeeze of lime.

Cheese Tortellini with Basil and Tomato Salad

this is the easiest salad you could ever make, i’m pretty sure. i’ve never seen a recipe for it, but this is my version. my mom likes it with penne pasta, thinly sliced red onion, minced garlic and really juicy tomatoes. try it both ways!


1 pkg frozen or fresh cheese tortellini
1 ball fresh mozzarella
About 20 leaves of fresh basil
½ pkg grape tomatoes (or 2-3 roma tomatoes, preferably from the vine)
Good Italian or Caesar dressing, or drizzle olive oil and balsamic vinegar

Cook the pasta, drain and cool. (I just rinse under cold water). Dice the mozzarella, halve the tomatoes, or dice roma tomatoes. Thinly slice basil. Toss together with a light coating of dressing. Serve cold or at room temperature.

TIP: To slice basil leaves- stack basil leaves on top of each other and roll. Then slice with a sharp knife to avoid bruising the basil.

The Lady’s Chicken Noodle Soup

i’m not a great cook when it comes to the simple things. pancakes, grilled cheese, etc…i fail every time. i kept asking my mom how to make chicken noodle soup from scratch, but i couldn’t really get it right. recently i found this recipe from Paula Deen and it is the best chicken noodle soup i have ever had! (i leave out the cheese and cream.)


Stock:
1 (2 ½ to 3 lb) fryer chicken, cut up (I use 3 chicken breasts)
3 ½ quarts water
1 onion, peeled and diced
1 ½ to 2 tsp Italian seasoning
1 tsp lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground pepper

Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 ½ cups uncooked egg noodles
1 cup sliced mushrooms
3 Tbs chopped fresh parsley leaves
1/3 cup cooking sherry (I substitute water or chicken broth)
2 tsp chopped fresh rosemary leaves (less if using dried)
1 cup grated Parmesan, optional
¾ cup heavy cream, optional
Seasoning salt
Fresh ground black pepper
Crusty French bread, for serving.

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

Southwest White Chili

this is a recipe from a former co-worker of mine. she made it for a chili cook-off we had at work. everyone loved it and I’m pretty sure she was a finalist! by the way, I always double this, as it only makes 4 cups.


1 Tbs olive oil
1 ½ lb boneless, skinless chicken breast, diced or cooked and shredded
¼ cup chopped onion
1 cup chicken broth
1 4oz can chopped green chiles
1 15 oz can cannellini beans, undrained
2 green onions, sliced

Southwest Spice Blend
1 tsp garlic powder
1 tsp ground cumin
½ tsp oregano leaves
½ tsp cilantro leaves
1/8 tsp ground red pepper

Heat oil in large saucepan over medium high heat. Add chicken and onions, cook 4-5 minutes.
Stir in broth, chiles and spice blend. Simmer 15 minutes
Stir in beans. Simmer 5 minutes. Top with green onions. Garnish with Jack cheese, if desired.
Or just throw everything into a crock-pot and cook.

Martha Stewart’s Lettuce Wraps

this is afton's all-time favorite dinner. she seriously begs for it once a week. i however, do not give in. we have it once a month or so. it's so delicious.

Serves 6 to 8
2 boneless whole duck or chicken breasts
1/2 cup soy sauce, plus 3 tablespoons for peanut sauce
1 large clove garlic
1 piece (3/4 inches) ginger, peeled and cut in half
2 1/4 teaspoons ground fresh chile paste
7 tablespoons smooth, good-quality peanut butter
3 tablespoons sugar
4 1/2 tablespoons peanut oil
Juice of 1 lime
6 ounces vermicelli noodles, or capellini (angel hair) noodles
1/2 cup roughly chopped, toasted Spanish or other peanuts
2 ounces garlic chives or scallions, cut into 4-inch lengths
1 Japanese or Kirby cucumber, thinly sliced
2 Boston or other butterhead lettuce, leaves separated
Directions
1. Place duck or chicken breasts in a resealable plastic bag along with 1/2 cup soy sauce, and let marinate for 1 hour. Heat a lightly oiled grill or cast-iron skillet over medium-high heat until very hot. Grill duck or chicken breasts until cooked through, about 5 to 7 minutes per side for duck and 4 to 6 minutes per side for chicken. Let cool slightly, and shred with your fingers, or cut into 1/2-inch-wide strips with a knife.
2. In a food processor, pulse garlic and ginger until finely chopped. Add chile paste, peanut butter, 3 tablespoons soy sauce, sugar, peanut oil, lime juice, and 4 1/2 tablespoons water, and pulse until smooth. If a thinner sauce is desired, add 1 or 2 more teaspoons water, and pulse to combine. Set aside.
3. Bring a large pot of salted water to a boil. Add noodles, and cook until al dente, about 8 minutes. Drain in a colander, and rinse with cold water to stop the cooking.
4. Dress the noodles with 1/2 cup of the peanut sauce, and transfer to a medium serving bowl. If desired, set the bowl into a larger bowl filled with ice to keep the noodles chilled at the table. Arrange peanuts, remaining sauce, and prepared fillings in various serving dishes on the table. Guests can create their own rolls by wrapping noodles, a little sauce, and their choice of meat and fillings in a lettuce leaf.

Caputo’s Curried Couscous Salad

this is one of my all-time favorite salads. i love to make this in the summer and eat it for lunches. it’s just the right mix of sweet and savory with a nice crunch from the pistachios. the chef, Tony Caputo owns a restaurant in Salt Lake City, Utah and does cooking segments on KSL television at noon.


1 ½ cups water
1 cup couscous
¼ cup shredded coconut
¼ cup pistachios (shelled)
1 tsp curry powder
½ cup orange juice (fresh)
3 Tbs lime juice (fresh)
1 tsp lime zest (chopped)
1 Tbs grated ginger
1 tsp salt
½ tsp pepper
2 Tbs olive oil
1 tsp sesame oil
1 cup green cabbage (shredded)
3 small carrots (grated)
1/3 cup scallion greens (thinly sliced)

In small saucepan, bring water to boil. Stir in couscous, take off heat, let stand 5 minutes, and cool. Bake coconut and pistachios about 4 minutes until lightly browned. In a skillet toast curry powder about 2 minutes on medium heat, and put in mixing bowl, and whisk in oils, juice, and zest. In another bowl, mix couscous with remaining ingredients, and then add curry/oil/juice mixture. Top with toasted coconut and serve.

parmesan cheese melt

this is from a lady in utah that posted this recipe in a Kneader's bakery newsletter. it's always a hit!

3/4 cup parmesan cheese (shredded)
1/2 ts garlic salt
2 Tbs chopped chives or green onion
1/2 cup butter
1 8oz cream cheese

blend all ingredients. slice bread into thin slices. spread on bread and broil for 5 minutes.

Low Fat Cinnamon Rolls with Light Cream Cheese Frosting

This is from Mary E Ross, who is a low-fat cooking lady in Utah. She often has cooking segments on the KSL lunch hour news. You can find more on the KSL recipe website. http://www.ksl.com/


Ingredients:
3 3/4 cups flour, all-purpose
2 packages quick-rise yeast
1/2 cup sugar
1 teaspoon salt
2 tablespoons malted milk powder
1 1/4 cups low fat buttermilk warmed to 120°F
1 egg
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup raisins - optional
1/4 cup Land O' Lakes, light butter, melted
Frosting:
1/4 cup light 50% less fat cream cheese
1 1/4 cups confectioner's sugar
1 to 2 tablespoons skim milk or water
1 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract

Method:
In bowl of electric mixer, combine 1 cup flour with yeast, salt, malted milk powder and sugar together. With mixer on low speed gradually mix buttermilk into dry ingredients. Increase speed to medium and beat for 2 minutes, scraping sides of bowl occasionally. Beat in egg and 1 cup additional flour and continue beating mixture 2 minutes longer.

Using low mixer speed gradually stir in 1 1/2 cups flour, enough to make a soft dough that holds together instead of sticking to sides of bowl. Turn dough out onto a lightly floured surface and knead until dough is smooth and satiny, 8 minutes, adding up to 1/4 cup more flour to prevent dough from being too sticky to knead.

Shape dough into a ball and turn over in a large bowl lightly sprayed with cooking spray to grease top. Cover bowl with plastic wrap and a towel. Let dough rise in a warm place until double in bulk, about 30 minutes.

While dough is rising; mix brown sugar, cinnamon and raisins together and set aside. Lightly spray a 13- by 9-inch baking pan with cooking spray and set aside. In a small bowl beat cream cheese together with confectioner's sugar, lemon juice, vanilla and 1 to 2 tablespoons skim milk or water until smooth and set aside.

Turn dough on to a lightly floured surface and punch dough down and knead into a ball; cover with inverted bowl and let rest 5 minutes. Roll dough out in a 18- by 12-inch rectangle. Brush dough with about 1/2 of the melted butter and sprinkle with brown sugar mixture. Starting at 18- inch side, roll dough up jellyroll fashion pinching seam to seal. With seam side down, cut roll crosswise into 15 slices; place slices cut side down in prepared pan. Cover pan with plastic wrap and allow to raise until double in size, about 20 minutes.

Bake rolls in a preheated 400º F. oven for 25 minutes or until lightly browned. After removing rolls from oven, cool a few minutes then brush with remaining butter and spread with Light Cream Cheese Frosting. To serve pull apart with forks.

Yield: 15 rolls at approximately 240 calories; 2.5 grams total fat; 1.3 grams saturated fat; 20 milligrams cholesterol; 50 grams carbohydrate; 0.7 grams dietary fiber; 5.6 grams protein; 200 milligrams sodium.

Whole Foods Earth Balls

Afton loves these! They aren't my absolute favorite treat, but they aren't bad at all. The recipe comes from the Whole Foods Cookbook.


1 cup peanut butter
1/3 cup honey
2 teaspoons carob powder or unsweetened organic cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts, pecans, etc.)

Method
Before measuring the peanut butter, stir it up well. Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and 2 tablespoons of the coconut. Stir in the chocolate chips. Refrigerate for 1 to 2 hours. Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.

tomato soup

this is a martha stewart recipe. i made it for dinner tonite and both girls said, "YUCK". but i don't care, because i liked it. so, you can decide for yourself. also, serve this with croutons of the amazing sort, not out of a box. make your own, or serve with baguette slices toasted and topped with mozzarella or pesto or whatever.

2 small onions, diced
4 cloves garlic, minced

saute in a little olive oil until soft

4 cups diced tomatoes, (use good ones from the garden/farmers market)

add tomatoes, salt and pepper to onion and garlic. cook until tomatoes 'burst'.

then blend in batches in blender or puree in food processor.

return to pan and add 1/2 cup light cream.

that's it!

summer chopped salad with ranch dressing

this is so fresh and good. it's from the food network test kitchen cookbook.

salad:
8 oz small red-skinned potatoes, halved
kosher salt
1 cup fresh corn kernels (from 2 ears of corn)
1 cup chopped fresh green or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 Kirby cucumber with peel, chopped
freshly ground pepper
4 cups torn mixed greens, such as arugula, romaine, and watercress
1 cup sprouts, such as alfalfa, broccoli, radish, or pea (optional)

dressing:
1 clove garlic
1/2 tsp kosher salt
1 cup mayonnaise
1/3 cup buttermilk
2 Tbs minced fresh flat-leaf parsley
2 Tbs minced fresh chives
1 scallion (white and green parts), thinly sliced
1 tsp white wine vinegar
freshly ground black pepper

1. put potatoes in a small saucepan with enough cold water to cover and season with salt. bring to a boil and then simmer, uncovered, until just tender, about 5 min. drain and put in a large bowl.

2. bring a med. pot of water to a boil and salt it generously. fill a med. bowl with ice water and salt it as well. add corn, beans, and broccoli to the boiling water and cool until crisp-tender, about 2 minutes. scoop out the vegetables and plunge them immediately into the ice water. drain and pat vegetables dry. add to bowl of potatoes along with tomatoes and cucumber.

3. toss salad with 1/2 cup of dressing.

4. when ready to serve, toss salad with greens and sprouts.

dressing directions:

1. smash the garlic clove, sprinkle with salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. scrape the paste into a small bowl, add remaining ingredients, and whisk well to make a creamy dressing. use immediately or refrigerate in a tightly sealed container for up to 3 days.

strawberry cake

this is from marthastewart.com we really liked it. it was a great way to use up some of those strawberries ella and i picked the other day.

Makes one 10-inch cake
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Directions
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Cake can be stored at room temperature, loosely covered, up to 2 days.

black bean and citrus shrimp tacos

i found this the other day on the ksl website. they have a daily recipe on their noon-hour news show. this is from jill mckenzie. we thought it was pretty delicious. also, i cut this in half for our family and we had some left over.

2 tsp seasoned salt
2 Tbs olive oil
1/2 cup orange marmalade
2 tsp cumin
1 tsp chili powder
1 tsp basil
2 lb peeled and deveined uncooked shrimp

*mix together and refrigerate for at least 30 minutes but no longer than 24 hours

4 ripe avocadoes-diced
2 small oranges - diced
2 small jalapenos - finely chopped
1/2 cup red onion - finely chopped
1/2 cup cilantro - roughly chopped

*toss together and set aside

2 cans black beans, drained and rinsed
2 tsp cumin
2 Tbs fresh lime juice

*bring to a boil and then simmer 10 minutes

2 boxes corn taco shells (we used soft flour and corn tortillas)

*heat oven to 350. put shells on baking sheet, sprinkle with cheese (we used cheddar) and bake until cheese is melted.

*heat grill pan or skillet over med high heat. add shrimp, cook 3-5 minutes on each side, or until pink on each side.

serve shrimp, beans, avocado salsa and shells assembled or set out buffet style. you can garnish with sour cream and lettuce, etc.


a side note: to dice an orange...cut off top and bottom of orange, then set on one end. cut as close to the skin as possible, trying not to get too much of the orange, from top to bottom. repeat until the entire orange is free of pith (or whatever that whit-ish part is called). then you can cut into thick slices and then into pieces.

strawberry-almond tart

i have had this recipe for years and have never made it, until last night. it is easy, lower in fat than other things, and so good. it's great for a warm weather dessert.

preheat oven to 350

2 cups sliced almonds, toasted
3 Tbs sugar
1/2 tsp ground cinnamon
*whirl these together in your food processor until finely chopped, but not ground.

1 egg white
*drop this into almond mixture and give it a whirl til mixed together.

spray tart pan with nonstick cooking spray
*press into bottom and sides of a tart pan (round or square works)
bake for 10 minutes and let cool

2 oz semisweet chocolate, chopped
1 Tbs whipping cream
*melt on high in microwave for 1 minute, then stir together and spread over cooled crust

1 pkg (80z) reduced fat cream cheese
2 Tbs strawberry-flavored syrup (i used strawberry preserves)
*mix these together and spread over top of chocolate layer

3/4 cup strawberry preserves
*spread over cream cheese layer

2 cups fresh strawberries, tops cut off
*place cut side down, (so pointy end is sticking up) starting in the middle and work your way out til entire tart is covered in strawberries.

chill in refrigerator til serving time.

black-bean and tomato chili

okay, this is so delicious. we could not get enough of this stuff! besides it's goooooood for you!
this is from one of martha stewart's cookbooks. try it, you'll be glad you did.

1 3/4 cups dried black beans (i used canned)
3 or 4 small dried guajillo chiles, toasted (i canned green chiles)
1 Tbs olive oil
2 med onions, finely chopped
8 garlic cloves, minced
1 Tbs plus 1 tsp ground cumin
1 3/4 cup vegetable stock (i used chicken stock)
2 lbs assorted tomatoes, seeded, cut into 1 inch chunks
1/2 cup fresh basil leaves, roughly chopped
1/4 tsp freshly ground black pepper
1 1/2 tsp kosher salt
2 Tbs balsamic vinegar

1. pick over dried beans, discarding any stones or broken beans, and rinse. place in a large saucepan, cover with cold water by 2 inches, and bring to a strong boil over high heat. cover and remove from the heat, and let stand 1 hour. drain the beans, and set aside.
2. place the chiles in a small bowl, and cover with very hot water. let stand until the chiles are soft, about 20 minutes. cut the chiles in half, and remove the seeds and stems. transfer the chile flesh, along with the soaking liquid, to the bowl of a food processor. process until a puree forms.
3. heat the oil in a medium saucepan over med heat. add the onions, three-quarters of the minced garlic, and the cumin. cover, and cook until softened and slightly browned, about 15 min. add the chile puree and cook 2 minutes more. add the vegetable stock and the black beans. cover, and cook until the beans are soft, about 1 1/2 hours. if the beans seem dry, add another 1/2 cup hot water.
4. in a large bowl, toss together the tomatoes, remaining garlic, basil, salt, pepper, and vinegar. let sit 5 minutes. stir half of the tomato mixture into the beans, cover and simmer 1 min more.
5. divide the chili among six soup bowls. top with the remaining tomato mixture, and serve hot.

chocolate marble pound cake

this is from the food & wine year of recipes 2004 cookbook. it is easy and so yummy. i served this with sliced strawberries and a sprinkling of powdered sugar.

2 cups all-purpose flour (i used half whole wheat)
2 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, softened, plus 3 Tbs melted
2 Tbs unsweetened cocoa powder, preferably Dutch process
1 1/3 cups granulated sugar
2 large eggs
1 tsp pure vanilla extract
1/2 cup heavy cream or milk
confectioner's sugar, for dusting

1. preheat oven to 350. spray an 8 by 4 inch loaf pan with vegetable oil cooking spray and line it with parchment paper, spray the paper.
2. in a bowl, whisk the flour, baking powder and salt. in another bowl, combine the melted butter and cocoa until smooth.
3. in a food processor, combine the soft butter and granulated sugar. add the eggs and vanilla and process til smooth. add dry ingredients and pulse just until combined. add the cream and process til smooth. transfer 1 cup of batter to the bowl with cocoa and stir til smooth.
4. spoon half of the remaining batter into the pan and smooth the surface. spread the chocolate batter in the pan, then cover with the remaining plain batter. using a table knife, cut 5 swirls in the batter.
5. bake the pound cake for 25 minutes. reduce to 325 and bake for 25 min more. cover loosely with foil and bake for 15-20 min or until the cake is lightly browned and the center is done.
6. let the pound cake cook in the pan for 10 minutes, then unmold and let cool completely on a wire rack. dust with confectioners sugar before serving.

sonoran shrimp scampi

we thought this was pretty good. it's from self magazine. i used only one poblano chile and it was way too spicy for the girls. i guess the idea is that it's so spicy, you'll only be able to eat one bite and that's how you'll lose weight. (remember it's from self magazine)

3 poblano chiles
1 lb medium shrimp, shelled and deveined
1 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 Tsp olive oil
2 cloves garlic, finely chopped
2 red bell peppers, cored, seeded, and thinly sliced
2 Tbs chopped (or thinly sliced) sun-dried tomatoes
1 Tbs lime zest
1/4 cup fresh lime juice
1/2 cup white wine (i use chicken broth)
4 cups farfalle, preferably whole wheat, cooked
1/4 cup fresh cilantro, chopped

Place chiles directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chiles soften, 10-15 minutes. (To roast in oven, cover a large cookie sheet with foil. Places chiles on sheet and broil, turning occasionally, until skin is charred and chiles soften, 12-17 minutes.) Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2-3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1-2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.

smoky chicken corn cakes

this is from real simple mag. ryan and i liked this but the girls could've passed. see what you think.

1 3 1/2 -4 lb rotisserie chicken (i used 2 chicken breasts)
1 Tbs chopped canned chipotle chilies in adobo sauce
3 Tbs fresh lime juice
1 tsp kosher salt
1 small red onion, thinly sliced
4 Roma tomatoes, diced
1/3 cup fresh cilantro leaves
1/2 cup all purpose flour
1/2 cup yellow cornmeal
1/2 tsp baking powder
1/4 tsp black pepper
4 large eggs
1 cup part-skim ricotta
10 oz frozen corn, thawed
2 tsp canola oil
1/2 cup sour cream (optional)

Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 tsp of the salt, the onion, tomatoes, and cilantro; set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn. Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2-3 minutes. Using a spatula, flip the cakes and cook 1 minute more. Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.

I skipped the oil, but used the nonstick pan and they didn't stick at all.

parmesan pasta with chicken and rosemary

this is from real simple magazine. it is yum and very fast.

12 oz orecchiette pasta
1 3 1/2 -4 lb rotisserie chicken
2 Tbs chopped fresh rosemary
3/4 cup grated parmesan
salt and pepper

cook the pasta according to the package directions.

shred the chicken, using a fork or your fingers, while the pasta cooks. discard the skin and bones.

drain the pasta, reserving 1 1/4 cups of the water. return the pasta to the pot.

add the reserved pasta water, chicken, rosemary, 1/2 cup of the parmesan, 1/2 tsp salt, and 1/4 tsp pepper to the pot. stir over medium-low heat until the sauce has thickened slightly, about 2 minutes.

divide among individual bowls and sprinkle with the remaining parmesan.

frittata

here's what's for dinner at the hulse's tonite...use up the vegetables frittata. this is super easy and fast and good for you. i always feel good when i can use up food on hand and not have to make a trip to the store.

i used (but you can always substitute for what you have on hand):
4 potatoes, small dice
handful of baby carrots, small dice
head of broccoli, diced
6 eggs
4 egg whites
salt and pepper to taste
handful cheddar cheese, grated
small handful parmesan cheese, freshly grated

i sauted the vegetables in a little olive oil, then poured them into a round pan (the kind you use for cheesecake, i can't think of the name this very instant) with a quick release.

whisk the eggs in a small bowl, then add the cheeses and pour over vegetables in pan.

bake at 400 until eggs are set and lightly browned, about 20-30 min.

pasta al forno con pomodori e mozzarella

this is a jaime oliver recipe that is so yummy. we had it today for dinner and i ate way too much. it is fast, it is easy, and it is delicious. thank you jaime oliver!

baked pasta with tomatoes and mozzarella

1 white onion
2 cloves garlic
1 or 2 dried red chiles, crumbled
3 140z cans tomatoes (i use diced)
4 large handfuls of freshly grated parmesan cheese
3 5oz balls of mozzarella, thinly sliced
14 oz dried orecchiette

preheat oven to 400.
chop 1 onion, 2 cloves garlic. saute over low heat with a dash of red chiles. when soft, add 3 14oz cans tomatoes. simmer for 20 minutes. put through a food processor to make a loose sauce. tear a handful of fresh basil into the sauce and season with salt and pepper and a dash of red wine vinegar.

boil a pot of water for the pasta. cook 14 oz of orecchiette pasta as directed. drain and toss with half of the sauce. layer a little of the pasta in the bottom of a 9x13 pan. cover with a ladle of sauce and then toss a handful of grated parmesan over. put slices of mozzarella over this layer, then start over with pasta, sauce, parmesan and finish with mozzarella. repeat until out of ingredients. bake for 15 minutes or until golden, crisp and bubbling.

Martha Stewart's Gingerbread Waffles

These are so delicious.

2 cups all-purpose flour (I substitute whole wheat)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup sugar
3 eggs, separated (or not)
1/2 cup molasses
1 1/2 cups nonfat buttermilk (or whatever milk you have)
8 Tbs melted butter

1. Heat waffle iron.
2. Sift together flour, ginger, cinnamon, cloves, salt, baking soda, baking powder and sugar.
3. Whisk together egg yolks (or whole eggs), molasses, milk and butter.
4. Pour into dry ingredient.
5. Mix until just combined.

6. If using separated eggs, whisk the whites in a separate bowl until stiff but not dry. Fold into batter.

7. Ladle about 1/3 cup of batter onto each section of waffle grid.
8. Bake about 5 minutes.
9. Place waffles onto a baking pan and plan in a warm oven (about 200 degrees) until ready to serve.

I think it's much faster to use the whole egg at once. Whisking the whites will make the waffles fluffy and light, but I actually like a little more dense waffle. Using whole wheat flour also will add to the denseness. I also use whatever milk I have on hand, usually 1%.

These are great served with a variety of toppings...
Fresh fruit
Whipped cream
Powdered sugar
Caramelized apples or pears

Bon Appetit!

beans

this recipe is from my friend, raquel. her mom has always made these beans and they are delicious and very healthy and most importantly, very easy. gracias, raquel!

1 bag dry pinto beans

put the beans in a big pot and fill with water. soak the beans overnight. drain the water and rinse the beans, making sure there are no rocks, bad beans, etc.

beans go back in the pot and fill water to 1 inch above beans.

turn heat to high and cover the beans. just before they begin to boil, turn down to low-medium and simmer for 3-4 hours. be sure to keep the beans covered, otherwise they can turn a greenish color.

once they are soft, add a clove or two of minced garlic and a teaspoon or two of kosher salt and cook on low for 45 minutes. during this time, periodically mash the beans. you can add a little grated cheese if desired.

serve immediately or they can be frozen and reheated easily.

RICE SALAD - the best you've ever laid taste-buds on

This salad is so delicious and has a funny little history to go along with it. The story goes...a friend of my mom made this salad for some event and everyone was dying over it. She would not give the recipe, so another friend (apparently someone she thought she could trust) somehow finagled it from her and then spread the love. I'm not sure the original owner of this recipe is aware that we have it, but I am truly grateful that we do. It is to die for! Enjoy!

1 box Uncle Ben's long grain and wild rice
juice of 1 lemon
3 cooked and diced/shredded chicken breasts
4 scallions, diced
1 red bell pepper, diced
2 small avocados, diced
handful sugar snap peas, i cut them in half
1 cup slivered almonds, toasted

Dressing:
1/3 cup seasoned rice wine vinegar
1/3 cup olive oil
2 cloves garlic, minced
1 Tbs dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp sugar

Prepare rice as directed on box. Combine dressing ingredients and gently toss with rice salad. It is so good either at room temp or chilled.

granola girl

i love granola. i like it with yogurt and berries. i like it to snack on. i just like it. so here's a recipe that i use.

Sundance Granolafrom Food & Wine annual cookbook 2004
from Chef Jason Knibb

2/3 cup whole almonds
2/3 cup pecans
1/3 cup roasted unsalted sunflower seeds
3 cups rolled oats (be sure they aren't quick oats)
1 cup wheat germ
1/2 tsp cinnamon (i use 1 tsp)
1/4 cup honey
1/4 cup pure maple syrup
2 Tbs molasses
2 Tbs vegetable oil
1 1/2 cups raisins, craisins, or any dried fruit

1. preheat oven to 275.
2. combine nuts, oats, wheat germ and cinnamon.
3. warm the honey, syrup, molasses and oil in a small saucepan.
4. add liquid to dry ingredients and mix thoroughly.
5. spread granola on a sheet pan. (i line it with parchment or spray with pam)
6. bake for 40 minutes, stirring every 10 or so minutes to turn grains and nuts.
7. let granola cool and add dried fruit.

once cool, granola can be stored in an airtight container for up to 1 month.

here's one to start...

this is healthy, delicious, refreshing and did i mention quick??? i always feel like a good mom when i make this for my girls. by the way, they love it!



whatever you've got in the freezer, smoothie



fill the blender 1/2 way with fresh or frozen fruit

add orange juice, carrot juice, apple or cranberry (or a mix of all) til fruit is completely covered.

blend til smooth. you may need to add more liquid.



the frozen fruit acts as ice, so you don't need ice if using frozen fruit. using fresh fruit gives it a different consistency, so you may want to add ice.

you can also add frozen yogurt or regular yogurt.