Fried Rice

Serves 4
Adapted from foodnetwork.com

Ingredients:

• 1 1/2 cups long-grain converted white rice, rinsed
• Salt
• 1/4 cup oyster sauce
• 2 tablespoons light Japanese soy sauce
• 3 large eggs, beaten until just blended
• 2 tablespoons peanut or vegetable oil
• 1 cup frozen baby peas, thawed
• 2 cups frozen broccoli
• 1 red pepper, seeded and sliced into 2-inch strips
• 2 or 3 scallions, thinly sliced, including some of the green tops, 1/2 cup
• 2 cups diced store bought roast pork, optional
• Sesame oil, as needed

Preparation

At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.

Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.

Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.

Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas, broccoli, bell pepper, and scallions, and cook, stirring constantly, until the scallions are limp. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.

Sausage Gumbo

From Eating Well Magazine
Serves 8

Ingredients

• 12 ounces hot Italian turkey sausage links, removed from casings
• 2 teaspoons canola oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 teaspoon Cajun seasoning
• 2 tablespoons all-purpose flour
• 4 cups chopped tomatoes
• 4 cups reduced-sodium chicken broth
• 2 1/2 cups frozen chopped okra
• 3/4 cup instant brown rice
• 1 bunch scallions, trimmed and sliced (optional)

Preparation

1. Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
2. Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
3. Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.

Warm Chicken Sausage and Potato Salad

From Eating Well

Ingredients

• 1 pound small potatoes, cut in half
• 1 5-ounce bag arugula (about 4 cups, gently packed)
• 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
• 1/3 cup cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon whole-grain or Dijon mustard
• 1 tablespoon extra-virgin olive oil
• Freshly ground pepper, to taste
  

  Preparation

• Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
• Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
• Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

Polenta with Mushroom Sauce

From Eating Well

INGREDIENTS

• 1 16-ounce tube prepared plain polenta, sliced into 8 rounds
• 1 tablespoon extra-virgin olive oil
• 1/2 cup minced onion
• 1 pound mushrooms, such as white or cremini, sliced
• 2 cups stemmed and sliced shiitake mushrooms, (4 1/2 ounces with stems)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup white wine
• 1/2 cup reduced-fat sour cream
• 2/3 cup shredded fontina cheese, (see Note)
• 2 teaspoons minced fresh tarragon

PREPARATION

1. Preheat oven to 400°F. Coat a baking sheet with cooking spray.
2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in cheese and tarragon. Serve the sauce over the polenta.

Pasta Salad with Goat Cheese and Arugula

From: http://www.marthastewart.com/

Ingredients

• Coarse salt and ground pepper
• 3/4 pound gemelli or other short pasta
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3/4 cup crumbled fresh goat cheese (3 ounces)
• 3 tablespoons olive oil
• 2 tablespoons red-wine vinegar
• 2 teaspoons Dijon mustard
• 1 bunch arugula (8 ounces), torn
• 1/2 small red onion, thinly sliced

Directions

1. In a large pot of boiling salted water, cook pasta until al dente. Drain pasta and rinse under cold water. In a large bowl, toss pasta with beans and goat cheese.
2. Make dressing: In a bowl, whisk together oil, vinegar, and mustard and season with salt and pepper. (To store, refrigerate pasta mixture and dressing separately, up to 1 day.) To serve, toss pasta mixture with dressing, arugula, and onion.

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.

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.

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.

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.

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.

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.

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.

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.