Warm Lentil Salad with Sausage & Apple

From Eating Well Magazine
Serves 4

*1 cup dried lentils
*olive oil
*2 tbsp red wine vinegar
*1 tbsp Dijon mustard
*salt and pepper
*3 links sausage, casings removed
*3 cloves garlic, minced
*1 small bulb fennel
*1 Granny Smith apple, finely diced
*6 cups spinach or arugula

Place lentils in a saucepan with 2 cups water. Bring to a boil, then reduce heat to simmer. Cook for 15-35 minutes, until desired softness.

Meanwhile, whisk 3 tbsp oil, vinegar, mustard, salt and pepper in a large bowl. Heat oil in a large skillet and add sausage, breaking it up and cooking until cooked all the way through. Add garlic; cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir in 5 tbsp dressing and remove from heat. Stir in fennel and apple.

Toss the greens with remaining dressing. Serve with warm lentil mixture on top.

Rustic Plum Tart

From Everyday Food Magazine

Crust
*1 cup flour
*1/4 cup fine yellow cornmeal
*1/2 tsp sugar
*1/2 tsp salt
*1 stick cold, unsalted butter, cut into small pieces

In a food processor, pulse flour, cornmeal, sugar and salt to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tbsp ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 tbsp more ice water, 1 tbsp at a time.) Do not overmix.

Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap in plastic and refrigerate at lest 1 hour.

Line a rimmed baking sheet with aluminum foil. Flour a large piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out a 14" round. Transfer dough, still on parchment, to prepared baking sheet.


Filling
*1 1/2 lbs plums, quartered and pitted, sliced 1/4 inch thick
*1/2 cup sugar
*1 tbsp flour
*1 egg yolk mixed with 1 tsp water (egg wash)

Preheat oven to 400. In a large bowl, toss plums, sugar and flour. Mound plum mixture in center of prepared crust, leaving a 2" border all around. Fold border over the fruit. Brush dough with egg wash.

Bake tart until crust is brown and filling is bubbling, about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes.

Avocado Salsa Verde

From Z' Tejas

*1 jalapeno, stem removed
*4-5 tomatillos
*2 avocados, diced
*1/2 white onion, chopped fine
*2 tbsp cilantro, minced
*1 tsp kosher salt

Place jalapeno and tomatillos in 3 cups of water in a saucepan with a lid, bring to a boil and boil 1 minute. Drain. Combine tomatillos, jalapeno and salt in a food processor and puree until smooth. Add avocados and blend lightly so it remains chunky. Transfer to a bowl. Add onion and cilantro and serve.

Green Smoothie

From Yoga Journal

*1 avocado, flesh only
*1 piece of fruit (apple, banana, pear or cantaloupe)
*1 cucumber
*1 handful of greens (kale or spinach)
*orange juice

Lentil and Bulgur Salad

Serves 4
From Everyday Food

*3/4 cup lentils, picked over and rinsed
*Scant 3/4 cup bulgur wheat
*salt and pepper
*1 pint cherry or grape tomatoes
*4-6 scallions, thinly sliced
*juice of one lemon
*2 tbsp olive oil
*crumbled feta cheese

Bring 1 cup pf water to a boil in a small saucepan. Stir in bulgur, 1/2 tsp salt, and 1/4 tsp pepper. Cover; remove from heat and let stand until bulgur has absorbed the liquid, 30 minutes.

Meanwhile, in a medium saucepan, cover lentils with water by one inch. Bring to a boil, reduce to a simmer. Cover and cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain well.

Transfer bulgur to a large bowl. Gently stir in lentils, tomatoes, scallions, lemon juice and oil. Serve sprinkled with feta.

Chicken with Artichokes

Serves 2
From Everyday Food

*chicken breasts for 2, boneless and skinless
*8 sundried tomatoes packed in oil, drained and slivered
*4 scallions, green and white parts separated, thinly sliced
*2 cloves garlic, sliced
*1 cup artichokes packed in water, drained, rinsed and halved
*olive oil
*salt and pepper
*1/2 cup Israeli couscous

Places chicken between two sheets of plastic wrap or wax paper. With a meat mallet of skillet, pound to 1/2" thickness. In a medium skillet, heat oil over medium-high heat. Season chicken with salt and pepper and saute until golden brown and cooked through. Remove.

Bring a small pot of salted water to boil; add couscous. Boil until couscous is tender but still pleasantly chewy, about 10 minutes. Drain and toss with scallion greens.

To pan add garlic, white parts of scallions and 1/2 cup water; bring to a boil. Add artichokes, sundried tomatoes and a bit more oil. Season with salt and pepper. Cook until artichokes are heated through. Spoon over chicken and serve with couscous.

Grilled Halibut Salad Nicoise

Serves 2
From Eating Well

*4 red potatoes, scrubbed and quartered
*vinaigrette
*1/2 lb. green beans, trimmed
*juice of 1 lemon
*olive oil
*salt
*Pacific halibut steak
*pepper
*lettuce
*1 cup grape tomatoes
*sliced olives
*2 tbsp parsley

Stem potatoes until tender, 10-15 minutes. Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl. Drizzle with vinaigrette and set aside.

Steam green beans until bright green and just tender, 5 minutes. Rinse in a colander with cold water until cool. Drain well. Place in a medium bowl and toss with 2 tbsp of vinaigrette.

Preheat grill and wait until flames subside. Salt and pepper the fish and grill, 4 or 5 minutes per side. Drizzle fish with lemon juice. Arrange lettuce on two plates, arrange green beans, potatoes, tomatoes and flaked halibut on top. Drizzle with vinaigrette and top with olives and parsley.

Chicken, Corn and Lima Bean Stew

Serves 4
From Everyday Foods

*Oil
*1 onion, diced
*1 green bell pepper, ribbed, seeded and diced
*1 tsp dried thyme
*salt and pepper
*1 1/2 lb. boneless, skinless chicken
*6 plum tomatoes, diced
*1/4 cup Worcestershire sauce
*10 oz. frozen corn kernels
*10 oz. frozen lima beans

Heat oil in a Dutch oven. Add onion, bell pepper, thyme, salt and pepper. Cook until onions begin to brown. Stir in tomato paste. Add chicken, tomatoes, Worcestershire sauce and 1 1/2 cups water. Bring to a boil then reduce to simmer. Cover and cook until chicken is opaque throughout, about 15 minutes. Remove chicken from the pot. Stir in corn and lima beans and simmer until heated through. Meanwhile, shred the chicken with a fork or fingers. Return to pot and stir to combine.

Warm Duck Salad

Serves 4
From Barefoot Contessa At Home

*2 boneless duck breasts, about 5 oz. each
*salt
*1 tbsp shallots, minced
*2 1/2 tbsp sherry vinegar
*1 tsp grated orange zest
*1/2 cup olive oil
*mixed lettuces
*3 navel oranges, peeled, cut in half and sliced
*1/2 pint raspberries or strawberries
*1 cup pecan halves, toasted

Preheat oven to 400. Place duck breasts on a sheet pan, skin side up. Sprinkle with salt and roast for about 20 minutes, until medium rare. Remove from the oven, cover tightly with foil and allow to sit for 10-15 minutes. Remove and discard the skin and fat on top, slice the duck and then cut the slices crosswise into julienne pieces.

Meanwhile, in a small bowl, combine shallots, sherry vinegar, orange zest and 1 1/2 tsp salt. Whisk in the olive oil and set aside.

Combine the lettuces, oranges, berries and toasted pecans in a bowl. Toss with enough dressing to moisten. Gently toss in the warm duck breasts and serve immediately.

Oatmeal-Rhubarb Porridge

Serves 2
From Eating Well Magazine

*1 1/2 cups nonfat milk
*1/2 cup orange juice
*1 cup oats
*1 cup 1/2" pieces rhubarb, fresh or frozen
*1/2 tsp cinnamon
*pinch of salt
*2 tbsp pure maple syrup
*2 tbsp pecans, toasted and chopped

Combine milk, juice, oats, rhubarb, cinnamon and salt in a medium saucepan. Bring to a boil, then reduce heat and cover, cooking at a very gentle bubble, stirring frequently, until oats and rhubarb are tender, about 5 minutes. Remove from heat and let stand, covered, 5 minutes. Stir in sweetener and top with nuts.

Chilled Strawberry-Rhubarb Soup

Serves 4
From Eating Well Magazine

*4 cups 1/2" rhubarb pieces, fresh or frozen
*3 cups water
*1 1/2 cups sliced strawberries
*1/4 cup sugar
*1/8 tsp salt
*1/3 cup chopped mint or basil, plus more for garnish
*pepper to taste

Bring rhubarb and water to a boil in a large saucepan. Cook until rhubarb is very soft and broken down, about 5 minutes. Transfer to a medium bowl. Put a couple inches of ice water in a large bowl and set the bowl with the rhubarb in it to help it cool quickly. If you aren't in a hurry, skip the ice bath. Refrigerate, stirring occasionally, until cool, at least 20 minutes.

Transfer the rhubarb to a blender. Add strawberries, sugar and salt; blend until smooth. Return to the bowl and stir in 1/3 cup basil or mint. Serve sprinkled with more herbs and a generous grinding of pepper.

Tomato & Spinach Dinner Strata

Serves 8
From Eating Well Magazine

*olive oil
*1 onion, chopped
*8 oz mushrooms, thinly sliced
*pepper
*salt
*15 oz container part-skim ricotta cheese
*10 oz package frozen chopped spinach, moisture squeezed out
*1/8 tsp nutmeg
*2 cups prepared marinara sauce
*6 slices whole wheat bread
*1 cup mozzarella cheese
*3 large eggs
*1 cup low fat milk
*1/4 cup Parmesan cheese
*2 tbsp parsley, chopped

Coat a 7" x 11" baking dish with cooking spray.

Heat oil in a large skillet. Add onion and cook, stirring often until softened but not browned. Transfer to a bowl. Add more oil and then mushrooms and cook until moisture has evaporated. Transfer to the bowl with the onions, season with salt and pepper.

Combine ricotta, spinach, nutmeg, and pepper in another bowl.

Spoon 1 cup marinara sauce into the prepared baking dish. Break each slice of bread into roughly 4 equal pieces; arrange half the bread on the sauce (the bread doesn't have to completely cover the sauce). Spoon ricotta mixture over the bread. Arrange the remaining bread over the ricotta. Scatter the mushroom mixture over the bread. Top with mozzarella. Spoon the remaining bread over the top. The pan will be very full.

Whisk eggs and milk in a small bowl. Pour the mixture over the casserole, poking gently with the tip of a knife until the egg mixture is evenly distributed and the bread is saturated. Coat a piece of foil with cooking spray on one side and cover the casserole, sprayed side down. Refrigerate at least 2 hours or up to one day.

Preheat oven to 375. Bake the strata, uncovered for 40 minutes. Sprinkle with Parmesan and bake until puffed and golden brown, 10 minutes more. Let stand for 10 minutes. Serve sprinkled with parsley.

Bean and Hominy Potpie

Serves 6
From Eating Well Magazine

Filling
*olive oil
*1 onion, thinly sliced
*3 cloves garlic, minced
*2 jalapeno peppers, seeded and minced
*1 tbsp paprika
*1 tsp ground cumin
*1 tsp dried oregano
*1/4 ground cinnamon
*pinch ground cloves
*3 cups squash, seeded and diced
*14 oz. can crushed tomatoes
*1 cup vegetable broth
*15 oz. can pinto beans, rinsed
*15 oz. can hominy, rinsed
*1/4 tsp salt
*pepper

Topping
*olive oil
*1/4 tsp salt
*8 corn tortillas
*1/2 cup shredded cheddar cheese

Preheat oven to 400.

To prepare filling: heat oil in a large skillet. Add onion and cook until softened. Add garlic and jalapenos, cook 1 minute more. Add paprika, cumin, oregano, cinnamon and cloves; cook, stirring until fragrant, about 1 minute. Add squash, tomatoes and broth; bring to a simmer. Simmer, covered, until the squash is just tender, about 10 minutes. Add beans and hominy. Season with salt and pepper. Transfer to a 2-3 quart baking dish.

To prepare topping: combine 1 tbsp oil and 1/4 tsp salt in a small bowl; brush on both sides of the tortillas. Cut tortillas into 3/4" strips and cut the strips in half. Scatter the tortilla strips over the filling.

Bake the potpie in the center of the oven until the filling is bubbling, 25-30 minutes. Sprinkle cheese on top and return to oven until melted, 1-3 minutes.

Chickpea Burgers

Serves 4
From Eating Well Magazine

*2 tbsp sesame seeds
*1 tbsp ground coriander
*1 tbsp ground cumin
*canola oil
*4 scallions, chopped
*3 garlic cloves, minced
*15 oz. can chickpeas, drained and rinsed
*1 cup cooked brown rice
*2/3 cup wheat germ, divided
*3 tbsp lemon juice
*1/2 tsp salt
*pepper
*4 6-inch whole wheat pita breads, warmed
*tomato, sliced
*baby spinach
*plain yogurt

Heat a small skillet over low heat. Add sesame seeds and toast, stirring 2-4 minutes. Add coriander and cumin; cook until fragrant, 10-20 seconds more. Let cool. Grind in a spice mill or clean coffee grinder; set aside.

Add oil to the pan and heat over medium. Add scallions and garlic, cooking until softened. Set aside. Position rack in upper third of oven and preheat broiler.

Coarsely mash chickpeas in a medium bowl with a potato masher or fork. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, reserved spice mixture and scallion mixture. Shape mixture into four 3/4" thick patties. Place the remaining wheat germ in a shallow dish and dredge the patties, pressing the wheat germ onto them firmly. Place the patties on a baking sheet with a Silpat and broil for 3 minutes, flip them over and broil 3 minutes more.

Tuck burgers into pitas with tomatoes, spinach and yogurt.

Asparagus & Salmon Spring Rolls

Makes 12 rolls
From Eating Well Magazine

Spring Rolls:
*2 lbs asparagus spears
*2 3-4 oz. packages smoked wild salmon
*12 8-inch rice-paper wrappers
*1 ripe avocado, cut into 24 slices
*1 cup shredded carrot
*1/2 cup basil, chopped
*1/2 cup mint, chopped

Dipping Sauce:
*1/3 cup reduced-sodium soy sauce
*2 tbsp orange juice
*2 tbsp lemon juice
*2 tbsp sherry or white wine
*1/4 tsp crushed red pepper
To prepare spring rolls:
Bring 1" water to boil in a large skillet. Trim asparagus spears to no longer than 6 inches; add to boiling water. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Cut each spear in half lengthwise. Cut salmon slices into 12 strips no longer than 6" each.

Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board. Center a strip of salmon in the bottom third of the wrapper, leaving a 1" border on either side. Arrange 4-6 asparagus spear halves (overlapping as necessary) over the salmon. Top the asparagus with 2 avocado slices, 1 tbsp carrot and 2 tsp each basil and mint. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.

To prepare dipping sauce:
Whisk sauce ingredients in a small bowl. Serve sauce with the rolls.

Tuna, Artichoke and Basil Stuffed Potatoes

Serves 4
From Eating Well Magazine

*4 medium russet potatoes, scrubbed
*2 5 oz. can chunk tuna, drained
*3/4 cup Greek yogurt
*1/2 cup plus 2 tbsp chopped fresh basil
*6 oz. jar marinated artichoke hearts, drained and chopped
*2 scallions, chopped
*1 tbsp capers
*salt
*pepper
*3/4 shredded provolone cheese
*1 plum tomato, finely chopped

Pierce potatoes all over with a fork. Microwave, turning once or twice, until soft, about 20 minutes. Meanwhile, combine tuna, yogurt, 1/2 cup basil, artichoke hearts, scallions, capers, salt and pepper in a large bowl. When potatoes are cool enough to handle, carefully cut off the top third. Scoop out the inside and add to the bowl with tuna. Place the potato shells in a microwave-safe dish. Mash the potato and tuna mixture together with a fork. Divide the tuna mixture evenly between potato shells (they will be very stuffed.) Top with cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes. To serve, top each potato with a little tomato and basil.

Beef Chow Fun

Serves 4
Eating Well magazine

*8 oz. wide rice noodles
*1/2 cup dry sherry
*4 tsp black bean-garlic sauce
*1 tbsp soy sauce
*2 tsp brown sugar
*2 tsp cornstarch
*4 tsp sesame oil
*1 tsp minced ginger
*1 bag frozen stir fry vegetables
*1/3 cup water, divided
*8 oz. sirloin steak, cut into thin slices

Fill a large skillet with water and bring to a boil. Add noodles and cook, until just tender. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.

Combine sherry, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.

Heat 2 tsp oil in the skillet. Add ginger and cook for 30 seconds. Add vegetables and half of the water; cover and cook, stirring occasionally, until the vegetables are tender-crisp. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.

Heat oil in the skillet. Add the steak and cook, stirring until browned. Stir in the reserved sauce, bring to a boil and then reduce heat. Cook until sauce has thickened slightly. Return noodles and vegetables to the pan along with the remaining water. Cook and toss, coating everything with the sauce until heated through, 2 minutes more.

Lemon-Lime Mousse

Serves 10
From Everyday Food Magazine

*6 tbsp unsalted butter, room temperature
*1 1/3 cup sugar
*2 large eggs plus 2 egg yolks
*1/2 cup fresh lemon juice
*2 tbsp fresh lime juice
*1 tsp grated lemon zest
*1 1/2 cup heavy cream

Make lemon curd: in a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, lemon juice and lime juice (mixture may appear curdled). Place over low heat; cook, stirring til smooth, 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon.

You can make the lemon curd up to two days ahead; keep it refrigerated. The curd is also good on shortbread and scones.

Remove pan from heat; stir in the lemon zest. Transfer mixture to a bowl; cover with plastic wrap and chill at least one hour.

In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 10 glasses. Cover, chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

Pork Cutlets Parmesan

Serves 4
From Everyday Food

*1 lb. pork tenderloin
*2 large egg whites
*1/4 cup breadcrumbs
*1/4 cup Parmesan
*3 tbsp flour
*salt
*olive oil
*lemon wedges

Slice pork into 12 rounds. Place rounds between two sheets of plastic; with a mallet or heavy skillet, pound to 1/8" thick. In a shallow bowl, beat the egg whites with 1 tbsp water. In another bowl, combine breadcrumbs and Parmesan. Place the flour in a third bowl. Season pork with salt then dip it in the bowl with the flour. Next dip it in the egg mixture and then dredge it in the breadcrumb mixture. In a large skillet heat olive oil over medium-high heat. Saute the cutlets until golden brown and cooked through. Serve with lemon wedges.

Lamb & Chickpea Chili

From Eating Well Magazine
Serves 4

*canola oil
*1 medium onion, chopped
*1 large red bell pepper, chopped
*4 cloves garlic, minced
*1 lb. ground lamb
*3/4 tsp salt
*4 plum tomatoes, chopped
*15 oz. can chickpeas, rinsed
*1 tbsp chili powder
*1/4 tsp cinnamon
*2 tbsp cilantro or mint

Heat oil in a large saucepan. Add onion, bell pepper and garlic and cook until beginning to soften. Add lamb and salt and cook, stirring and breaking up with a spoon until no longer pink. Add tomatoes and cook until they release their juices, about 5 minutes. Add chickpeas, chili powder and cinnamon, cooking 1 minute more. Serve garnished with cilantro or mint.

Salmon with Couscous Pilaf

Serves 4
From Everyday Food

*1 lb. carrots, quartered length-wise and sliced 1/4" thick
*1 cup uncooked couscous
*1/2 cup slivered almonds
*1/2 cup raisins
*1/4 cup fresh mint, chopped
*olive oil
*salt and pepper
*4 skinless salmon fillets
*lemon wedges for serving

Preheat oven to 450. In a 9"x13" baking pan, mix carrots, couscous, almonds, raisins, mint, oil, 1 1/4 cups water, 1 1/2 tsp salt and 1/4 tsp pepper. Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cover pan with foil; bake until fish is opaque throughout, 30 to 35 minutes. Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.

Beef and Broccoli Stir Fry

Serves 4
From Everyday Food

*3 tbsp soy sauce
*3 tbsp apple juice
*1 tbsp cider vinegar
*3 garlic cloves, minced
*pepper
*1 lb. flank steak, cut into 3" strips
*canola oil
*1 tbsp corn starch
*1 head broccoli, florets separated into bite-size pieces
*salt

In a large, shallow bowl, mix soy sauce, apple juice, vinegar, garlic and 1/4 tsp pepper. Add meat and toss. Let marinate 15 minutes. Transfer meat to a plate and reserve marinade.

Heat oil in a nonstick skillet over high heat. Cook meat until lightly browned. Remove meat. Add 1/2 cup water to pan; stir up browned bits with a wooden spoon. Pour into marinade; whisk in cornstarch.

In same skillet, fry broccoli in oil over high heat until bright green and crisp, tossing often. Add 1 cup water and cook until broccoli is tender. Stir in marinade, add to pan and bring to a boil. Cook, stirring, until thickened. Return meat to pan; toss to coat. Season with salt and pepper and serve immediately.

Beef and Barley Soup

Serves 4
From Eating Well

*8 oz. sirloin steak, trimmed and cut into bite-size pieces
*pepper
*olive oil
*1 small onion, chopped
*1 stalk celery, sliced
*1 large carrot, sliced
*2 tbsp tomato paste
*1 tbsp fresh thyme, chopped
*3/4 cup barley
*4 cups beef broth
*1 cup water
*salt
*2 tsp red wine vinegar

Bring 2 1/2 cups water to a boil. Add barley, reduce heat to low and cover. Cook for 30 minutes.

Sprinkle steak with pepper. Heat oil in a Dutch oven over medium heat. Add steak and cook, stirring often, until browned on all sides. Transfer to a bowl. Add a bit more oil the the Dutch oven and add onion and celery, cooking until they begin to soften. Add carrot and cook for 2 minutes more. Add tomato paste and thyme and cook, stirring until vegetables are coated with tomato paste and are beginning to brown, 1-2 minutes.

Add barley, broth, water, salt and pepper; bring to a simmer. Cook 5-10 minutes, until barley is completely tender. Return beef and any accumulated juices to the pot and heat through. Remove from heat and stir in vinegar.

Sweet Potato and Black Bean Chili

Serves 4
From Eating Well

*olive oil
*1 medium-large sweet potato, peeled and diced
*1 large onion, diced
*4 cloves garlic, minced
*2 tbsp chili powder
*4 tsp cumin
*1/2 tsp ground chipotle chile
*salt
*2 1/2 cups water
*2 15oz. cans black beans, drained and rinsed
*14 oz. can diced tomatoes
*4 tsp lime juice
*1/2 cup cilantro, chopped

Heat oil in a Dutch oven. Add sweet potato and onion and cook, stirring often, until onion begins to soften. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gently simmer and cook until sweet potato is tender, 10-12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to simmer, stirring often. Simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Night 1: Slow-Cooked Brisket in Onion Gravy, Night 2: Brisket Sloppy Joes

From Eating Well Magazine

Night 1
*2.5 lbs flat-cut beef brisket, cut into 2 pieces
*olive oil
*2 onions, thinly sliced
*3 cloves garlic, minced
*1/2 tsp dried thyme
*1/2 tsp pepper
*6 oz. can tomato paste
*1 cup beef broth
*salt
*1 tbsp butter, softened
*1 tbsp flour
*2 tsp Worcestershire sauce

Heat 1 tbsp oil in a Dutch oven over medium-high heat. Reduce heat to medium and brown brisket one piece at a time, about 2 minutes per side, adding oil if necessary to prevent sticking. Transfer brisket to a 5-quart slow cooker.

Add 1 tbsp oil to the pan and add onions, cooking until softened. Add garlic, thyme and pepper and cook, stirring, for one minute. Stir in tomato paste. Add beef broth and salt and bring to a boil. Tranfer onion mixture to the slow cooker and cover for 4-5 hours on high (or 8-10 hours on low).

Transfer beef to a cutting board and slice or shred. Transfer gravy to a saucepan. Bring to a boil over medium-high heat and boil rapidly for 5 minutes to reduce slightly. Meanwhile, mix butter and flour in a small bowl until smooth and creamy. Once the gravy has reduced, lower the heat to maintain a simmer. Stir in Worcestershire sauce. Whisk half the butter mixture into the gravy and return to a simmer. Stir until it thickens slightly. The gravy should have the consistency of a cream soup. If it does not thicken enough, add the rest of the butter mixture and repeat. Serve the brisket with the gravy.


Night 2
*olive oil
*1 green bell pepper, diced
*1 jalapeno, seeded and minced
*14 oz. can diced tomatoes, drained
*2 tsp chili powder
*salt
*leftover Slow-Cooked Brisket
*leftover Onion Gravy
*2 tbsp molasses
*2 tbsp brown sugar
*whole wheat buns, split and warmed

Heat oil in a large saucepan over medium heat. Add bell pepper and jalapeno and cook until softened. Add tomatoes, chili powder and salt and cook, stirring, for one minute. Add brisket, gravy, molasses and brown sugar; stir well. Cover and simmer 10 minutes to meld flavors. Serve on warm buns.

Acorn Squash Stuffed with Chard and White Beans

Serves 4
From Eating Well

*2 medium acorn squash, halved and seeded
*2 tbsp olive oil, divided
*salt and pepper
*1/2 cup chopped onion
*2 cloves garlic, minced
*2 tbsp water
*1 tbsp tomato paste
*1 bunch chard
*15 oz. can white beans, rinsed
*1/4 cup kalamata olives
*1/3 cup whole wheat bread crumbs
*1/3 cup Parmesan cheese

Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with oil; season with salt and pepper. Place in a microwave-safe dish, cover with plastic and microwave on high until squash is fork tender, about 12 minutes.

Meanwhile, heat 1 tbsp oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2-3 minutes. Add garlic; cook, stirring for 1 minute. Stir in water and tomato paste and season again with salt and pepper. Stir in chard, cover and cook until tender, 3-5 minutes. Stir in white beans and olives; cook until heated through. Remove from heat.

Position rack in center of oven; preheat broiler.

Combine breadcrumbs, Parmesan and 1 tbsp olive oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan and sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1-2 minutes.

Pepper Chicken with Hummus

Serves 4
From Gourmet via Epicurious.com

• 1/3 cup olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried oregano, crumbled
• 1 1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
• 1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
• 1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
• 1 medium red onion, cut lengthwise into 1/2-inch-wide strips
• 1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)
  

Preheat broiler. Line a large shallow baking pan with foil.

Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.

Warm Quinoa, Spinach and Shiitake Salad

Serves 4
From Everyday Food

*1/2 cup red-wine vinegar
*1/3 cup olive oil
*salt and pepper
*2 lbs mushrooms, including shiitake
*1 1/2 cups quinoa
*1 lb. spinach
*8 oz. feta cheese, crumbled

Heat broiler; set rack 4 inches from heat. In a small bowl, whisk together vinegar, oil, 1 tsp salt and 1/4 tsp pepper. On a large baking sheet, toss mushrooms with half the dressing and reserve the rest. Broil, tossing occasionally, until most of the liquid has evaporated and mushrooms are tender, 20 minutes.

Meanwhile, in a small saucepan, combine quinoa, 3 cups water and 1 1/2 tsp salt. Bring to a boil; reduce heat to medium. Cover and simmer until liquid has been absorbed, 15 to 20 minutes.

Place spinach in a large bowl; add hot mushrooms, quinoa and reserved dressing. Toss to combine (spinach will wilt slightly). Top with crumbled feta and serve immediately.

Spinach Linguine with Ham and Broccoli

Serves 4
Everyday Food

*2 tbsp olive oil
*2 oz. cooked ham, cut into 1/2" pieces
*3 garlic cloves, minced
*3 tbsp flour
*2 1/2 cups milk
*salt and pepper
*2 oz. cream cheese
*10 oz. spinach linguine
*broccoli, trimmed and cut into bite-size pieces

In a 3-qt. saucepan, heat oil over medium heat. Add ham, and cook, stirring occasionally, until starting to brown. Add garlic; cook, stirring often until fragrant, about 1 minute. Stir in flour; cook 1 minute. Stir in milk and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened, 4 to 5 minutes. Stir in cream cheese and cook until melted.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli for the final three minutes. Drain. Transfer broccoli and pasta to saucepan with cream cheese sauce and toss to combine. Serve immediately.

Arugula Salad with Roasted Sweet Potatoes and Mushrooms

Serves 4
Adapted from Everyday Food

*1 1/2 lb. sweet potatoes, cut into 3/4" chunks
*1 lb. cremini or button mushrooms, trimmed and halved or quartered
*1 tbsp cumin
*1/8 cup olive oil
*salt and pepper
*6 oz. arugula
*goat cheese, crumbled

Preheat oven to 425. On a large baking sheet, toss together sweet potatoes, mushrooms, cumin and oil; season with salt and pepper. Roast, until vegetables are tender and browned, about 20 minutes. Serve arugula topped with sweet potatoes and mushrooms and goat cheese.

Lamb Shanks and Potatoes

Serves 6
From Everyday Food

*15 oz can crushed tomatoes in puree
*3 tbsp tomato paste
*2 tbsp apricot jam
*6 garlic cloves, thinly sliced
*3 strips orange zest
*1/4 tsp crushed dried rosemary
*1/2 tsp ground ginger
*1/2 tsp ground cinnamon
*salt and pepper
*3 1/2 pounds lamb shanks, trimmed of excess fat and cut into 1 1/2" thick slices
*1 1/4 pounds new potatoes, halved or quartered

In a 5-6 quart slow cooker, stir together the first eight ingredients. Season with salt and pepper. Add lamb and potatoes, stirring to combine. Cover and cook on low for 8 hours (or on high for 5 hours), until lamb and potatoes are tender. Season again with salt and pepper. Serve.

Lentil Curry

Serves 4
From Everyday Food

*olive oil
*1 medium onion, finely chopped
*2 tbsp curry powder
*1 lb. sweet potato, peeled and cut into 1" chunks
*1 head cauliflower (2 1/2 lb.), stemmed and separated into florets
*1 cup brown lentils
*2 cans diced tomatoes with juice
*salt
*plain yogurt, for serving

In a non-stick Dutch oven, heat oil over medium heat. Add onion and cook, stirring frequently, until softened. Add curry powder; cook, stirring constantly. Stir in sweet potatoes, cauliflower, lentils, tomatoes and their juice, and 1 1/2 cup water; season with salt. Bring mixture to a boil. Reduce heat to a simmer; cover and cook until lentils and sweet potatoes are tender, about 30 minutes. Serve immediately with yogurt.

Brussels Sprouts and Hazelnuts

Serves 4
From Everyday Foods

*salt and pepper
*1 lb. brussels sprouts, trimmed
*1 tbsp butter
*2 tbsp blanched hazelnuts, toasted and chopped

Bring one cup water and salt to a boil in a large skillet. Add brussels sprouts; cover and simmer. Stir occasionally until tender, about 20 minutes, adding water if pan becomes dry. Add butter and hazelnuts; stir and cook until butter is melted. Season with salt and pepper.

Fish Po' boys

Serves 4
From Everyday Food

*1 lb. skinless flounder fillets
*2 tbsp cornmeal
*salt and pepper
*canola oil
*8 oz. baguette, split and slightly hollowed
*lettuce and tomato

Spicy tartar sauce:
*1/2 cup mayo
*2 tbsp chili sauce
*2 tbsp parsley, chopped
*2 tbsp Dijon mustard
*2 tbsp chopped gherkins
*Tabasco

Cut flounder into 1 1/2 inch strips and pat dry. Place flounder, cornmeal, salt and pepper in a medium bowl and toss to coat. Heat canola oil in a non-stick skillet and brown the fish on both sides. Place on hollowed baguette and layer with lettuce and tomato. Mix tartar sauce ingredients together and spread on baguette. Cut baguette into 4 pieces.

Southwestern Skillet Pie

Serves 4
From Everyday Food

*1 lb. lean ground beef
*salt and pepper
*4 cloves garlic, minced
*1 red bell pepper, ribs and seeds removed, chopped
*15 oz. can black beans, drained and rinsed
*16 oz. jar chunky salsa
*1 cup grated pepper Jack cheese

Biscuit Topping:
*1 cup flour
*1 1/2 tsp baking powder
*1/2 tsp salt
*3 tbsp chilled unsalted butter, cut in small pieces
*3/4 cup milk

Preheat oven to 425. Cook beef in a 10-inch ovenproof skillet over medium-high heat until browned. Season with 1 1/2 tsp salt and 1/4 tsp pepper. Add garlic and bell pepper and cook until softened. Stir in beans, salsa and 1/4 cup water; cook over low heat until warmed through. Stir in 1/2 cup cheese. Remove from heat and cover to keep warm.

Stir together dry biscuit topping ingredients. Work in the butter with pastry blender, a fork, or your fingers until pea-size clumps form. Stir in milk until dough just comes together. Stir remaining cheese into the dough and spoon over the beef mixture in small mounds, about an inch apart.

Bake until bubbling and topping is golden brown, 20 to 25 minutes.

Beef Stroganoff

Serves 8
From Everyday Food

*2 lb. beef chuck, trimmed and cut into slices 1/2 in. thick and 3 in. long
*1 medium onion, chopped
*1 lb. white mushrooms, trimmed and halved
*salt and pepper
*2 tbsp cornstarch
*1/2 reduced-fat sour cream
*2 tbsp Dijon mustard
*cooked egg noodles, for serving
*fresh dill, chopped, for garnish

In a 5-6 quart slow cooker, toss beef, onion and mushrooms with 1 1/2 tsp salt and 1/4 pepper. Cover and cook on low until meat is tender (low: 8 hours, high: 6 hours).

In a 2-cup glass measuring cup, whisk cornstarch with 2 tbsp water. Ladle one cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in corn starch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill.

Stuffed Peppers

Serves 4
From Everyday Food

*olive oil
*1 small onion, chopped
*2 garlic cloves, minced
*salt and pepper
*12 oz. fresh chicken or turkey sausage, removed from casing
*14.5 oz can diced tomatoes
*3/4 cup couscous
*4 red bell peppers, halved lengthwise, seeds and ribs removed
*1/2 cup shredded Monterrey Jack cheese

Preheat oven to 400. Heat oil in a large skillet over medium-high heat. Add onion, garlic, 1/2 tsp salt, 1/8 tsp pepper; cook until softened. Add sausage to the skillet. Cook, breaking it up with a spoon, until lightly browned. Add tomatoes and one cup water; cook until sauce is slightly thickened, about 5 minutes. Remove from heat and stir in couscous.

Fill pepper halves with mixture. Pour 1/2 cup water in a large baking dish; arrange stuffed peppers in dish. Cover with foil and bake until peppers are tender, 35 minutes. Remove foil and sprinkle cheese over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10 minutes.

Cottage Pie

From Everyday Food
Serves 4

*3 tbsp unsalted butter, melted
*1 large yellow onion, diced
*2 large carrots, cut into 3/4" pieces
*salt and pepper
*2 tbsp tomato paste
*1 lb. ground beef
*2 tsp fresh thyme
*1 cup dark porter beer
*2 tbsp all purpose flour
*3/4 cup frozen peas
*1 large russet potato, very thinly sliced

Preheat oven to 400. In a large skillet, heat 1 tbsp butter over medium-high. Add carrots and onion and cook until onion is soft. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking it up with a wooden spoon, until almost cooked through. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add one cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.

Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tbsp butter. Bake until potatoes are brown around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

Ginger Pumpkin Bread

From Everyday Food Magazine
Makes 2 loaves

*12 tbsp unsalted butter, melted, plus more for pan
*2 1/2 cups all-purpose flour, plus more for pan
*2 tsp baking powder
*2 tsp ground ginger
*1 tsp salt
*1 cup granulated sugar
*1 cup packed light-brown sugar
*15 oz. can pumpkin puree
*3 large eggs

Preheat oven to 375. Butter and flour two 8 1/2" x 4 1/2" loaf pans; set aside. In a large bowl, whisk together flour, powder, salt and ginger. In a medium bowl, whisk together pumpkin, sugars, melted butter and eggs; add flour mixture and stir til just combined.

Divide batter between prepared pans. Bake until a toothpick inserted into the middle comes out clean, about 50 minutes. Let cool 10 minutes and then transfer to a wire rack to cool completely.

Italian Pot Roast

From Everyday Food
Serves 8

*3 lbs. beef chuck roast
*salt and pepper
*four cloves garlic, halved lengthwise
*olive oil
*1 large onion, cut into 8 wedges
*1 1/4 lbs. white potato
*28 oz. can whole tomatoes in puree
*1 tbsp fresh rosemary

With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 tsp salt and 1 tsp pepper. In a large skillet, heat oil over high heat. Cook beef until browned on all sides, about 5 minutes.

In a 5 qt. slow cooker, combine beef, onion, potatoes, tomatoes with puree, rosemary and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours. Transfer meat to cutting board; thinly slice and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls. Generously spoon sauce over.

Winter Vegetable Pot Pie

From Everyday Food
Serves 6

For the vegetable filling:
*4-5 medium carrots, peeled, halved lengthwise and cut into 3/4" chunks
*1 1/2 lb. button mushrooms, trimmed and halved
*1 1/2 lb. Yukon gold potatoes, cut into 1" chunks
*3 large parsnips, peeled, halved lengthwise and cut into 1" chunks
*1 lb. leeks, white and pale green parts, sliced into 1/2" half moons
*1/4 cup olive oil
*3/4 tsp dried thyme
*salt and pepper
*3 cups vegetable broth
*1/2 cup dry red wine
*2 tbsp corn starch

For cheddar biscuit topping:
*2 cups all purpose flour
*2 1/4 tsp baking powder
*3/4 baking soda
*1/2 tsp salt
*1/4 pepper
*6 tbsp cold unsalted butter, cut into small pieces
*3/4 cup buttermilk
*3/4 cup cheddar cheese

Preheat oven to 425. Make filling: in a bowl toss vegetables with oil and thyme. Divide between two rimmed baking sheets. Roast 25 minutes; toss. Roast until browned and tender, 20 to 25 minutes more. Transfer to shallow, 3 qt. baking dish. Raise oven heat to 450.

Meanwhile, make topping: in a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.

In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15 to 20 minutes. Let cool 10 minutes; serve.

Cranberry Walnut Bread

From Everyday Food
Makes 1 loaf

*2 tbsp unsalted butter, room temperature, plus more for pan
*2 cups all purpose flour, plus more for pan
*1 1/2 tsp baking powder
*1/2 tsp baking soda
*1/2 tsp salt
*1 cup sugar
*1 large egg
*1 tsp grated orange zest
*1 cup fresh orange juice
*1 cup fresh cranberries
*1 cup toasted walnuts

Preheat oven to 325. Butter and flour a loaf pan; set aside. In a medium bowl, stir together flour, powder, soda and salt; set aside.

With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.

Spread batter in pan, smoothing the top. Bake 50 minutes to one hour, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; run a knife around the edges of loaf and invert onto a wire rack. Cool completely before slicing.

Pear Sauce

From Everyday Food
Makes 2 cups

*4 firm, ripe Bosc pears, peeled and cut into 1" pieces
*1 tsp grated lemon zest
*juice of one lemon
*1/8 tsp salt
*1-2 tbsp honey

In a medium sauce with a lid, combine pears, 1/4 cup water, lemon zest, and salt. Bring to a simmer over medium heat. Cover and cook until pears are soft, about 10 to 15 minutes. Uncover and mash coarsely with the back of a spoon. Cook pears to preferred chunkiness, or process until smooth in food processor.

Ravioli and Vegetable Soup

From Eating Well Magazine
Serves 4

*olive oil
*2 cups frozen vegetables
*2 cloves garlic, minced
*1/4 tsp crushed red pepper
*28oz. can crushed tomatoes, preferably fire roasted
*15oz. can vegetable broth
*1 1/2 cups hot water
*1 tsp dried basil or marjoram
*6-9 oz. package fresh tortellini or ravioli
*2 medium zucchini, diced

Heat oil in a large saucepan over medium heat. Add frozen veggies, garlic and crushed red pepper and cook, stirring, one minute. Add tomatoes, broth, water and basil; bring to a rolling boil over high heat. Add ravioli and cook for three minutes less than the package directions. Add zucchini; return to a boil. Cook until zucchini is crisp-tender, about three minutes. Season with pepper.