Pasta with Smashed Peas

Serves 4

1 pound pappardelle, tagliatelle, fettuccine, or linguine
1 16-ounce package frozen peas, thawed
3/4 cup ricotta
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil
Directions
1.Cook the pasta according to the package directions.
2.Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add ½ cup of the ricotta, season with the salt and pepper, and pulse to combine.
3.Drain the pasta, reserving 1/3 cup of the pasta water. Return the pasta to the pot. Add the pea puree and reserved pasta water and toss.
4.Divide the pasta among individual bowls. Top with the remaining ricotta, a sprinkle of chives, and a drizzle of oil.
from RealSimple

Good with lemon juice in peas too.

Raw Asian Noodle Salad

1 zucchini, julienned
1/2 red bell pepper, sliced thinly
a handful of sprouts of some sort (I used the ones typical in Asian stir fries)
1 tsp fresh chopped ginger
1/2 hot chili pepper, minced (or to taste)
1/3 an onion, thinly sliced and marinated in some soy sauce for 5 minutes to soften (in separate bowl)
a handful of fresh cilantro, minced
(optional) a handful of fresh basil, minced
1-2 tbsp sesame oil
3-4 tbsp soy sauce
(optional) a couple of chopped almonds to garnish

Place your julienned zucchini noodles in a bowl. Chop up all your veg and add to noodles. Add the oil and soy sauce and toss with salad. Let this sit for a couple of minutes and it will soften the noodles and veg. Add in the onions. Next top with fresh herbs. Chop a couple of almonds and sprinkle over the top of the salad to give it some crunch.
from Innocent Cooking

Spinach and Sweet Potato Salad

The Ingredients (for a very big salad like this one)
a big pack of spinach salad (350 g)
3 sweet potatoes
herbs (rosmarin, thyme, cumin)
goat cheese (1 standard box)
pine nuts

1.Cut the potatoes into cubes. Put them into a dish, sprinkle with olive oil and herbs, salt and pepper.
2.Bake for about 40 minutes at 180℃, depending of your oven...Let it become crispy.
3.Bake the pine nuts into a pan, until they become slightly brown.
4.Mix all the ingredients, with the salad and the goat cheese.
5.Add your favorite dressing (mine was just simple olive oil and balsamic vinegar).
from About Food

Serrano Cocktail

In our conversation with Tony Abou-Ganim, the cocktail legend revealed his affinity for Campari. Playing around with the bitter orange liqueur for several recipes in his new book, The Modern Mixologist, Abou-Ganim introduces the Serrano Cocktail (which is named for James Beard award-winning chef Julian Serrano). With vodka as its backbone, this drink combines Campari, limoncello and fresh orange juice for a vibrant sipper.

1 1/2 oz. vodka
1/2 oz. Campari
1/2 oz. limoncello
1 1/2 oz. fresh orange juice
Ice cubes
Tools: shaker, strainer
Glass: coupe
Garnish: lime twist

Combine all ingredients and shake well. Strain into a chilled glass and garnish.

From Imbibe magazine

Quinoa Summer Salad

serves 8

2 C. water
1 1/2 C. quinoa

kernels from 3 ears of white corn
1 large (1/2 lb) zucchini, diced
1/2 lb. mini sweet peppers (or one large orange bell pepper), diced
1 pint grape tomatoes, quartered
3 large jalapenos, veins and seeds removed, diced small
1 C. cilantro leaves, chopped
juice of 1 lemon
3 Tbsp. extra virgin olive oil
1 tsp. ground black pepper
1/2 tsp. kosher salt

1. In a smallish (2 quart) saucepan, bring the water to a boil. Add the quinoa and bring back up to a simmer. Turn heat down to lowest setting, cover, and let simmer for 15 minutes. Turn off heat and let stand, covered, for another 10 minutes.

2. In a large bowl, combine the warm quinoa with the rest of the ingredients. Stir until evenly mixed.
from Opera Girl Cooks

Chocolate Cream Cheese Frosting

1 8 oz package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping)
1/2 C cocoa powder

Mix cream cheese and butter until smooth and creamy.
Mix in powdered sugar, one cup at a time.
Mix in cocoa powder.

from Cupcake Project

TOFU MAYONAISE

Blend together in blender or mini-prep:
6 oz soft or regular tofu
1/4 cup olive oil
5 tsp apple cider vinegar
1/2 tsp salt (to taste)
1/4 tsp turmeric (adds flavor, nourishment and yellow color)
pinch of powdered stevia (to taste)
(Herbs and minced garlic may be added if desired)

When well-blended and thickened, it’s ready to use.

Will keep in refrigerator for 5 or 6 days

Let me know what you think of it: Any changes or additions to suggest?

Sometimes I use 1 Tbs sesame oil for part of the oil, and when I have pomegranate juice I might use it instead of the stevia.

from Georgia Pellegrini

Pasta Puttanesca

Servings Per Recipe: 8
Cost per serving: $0.84
Prep time: 5 min. Cook time: 20 min. Total: 25 min.

INGREDIENTS COST
1 lb. pasta (your preference)
2 Tbsp. olive oil
1 small yellow onion
4 cloves garlic
3 filets anchovies
1/2 tsp. red pepper flakes
1 (28 oz.) can diced or crushed tomatoes
10-15 ea kalamata olives
1/3 bunch fresh basil (or 1 tsp. dry)
2 Tbsp. capers
1/2 Tbsp. brown sugar (optional)

STEP 1: Fill a large pot with water (about 2/3 full) and bring to a rolling boil. Cook the pasta according to the package directions (boil 5-7 minutes or until al dente). Drain in a colander.

STEP 2: While the pasta boils, dice the onion and mince the garlic. In a large skillet, heat 2 Tbsp of olive oil. Cook the onion, garlic, anchovy filets and red pepper flakes over medium heat until softened (5 minutes).

STEP 3: Add the canned tomatoes, roughly chopped kalamata olives, capers and roughly chopped basil. Reduce the heat to low and simmer until the pasta is done cooking (about 10 minutes). If the sauce has too much of a bite for you, add 1/2 Tbsp. of brown sugar to mellow it out.

STEP 4: Once the pasta is cooked and drained, add it to the skillet with the puttanesca sauce. Stir well to combine. Alternatively, place cooked past on a plate and top with a scoop of puttanesca sauce.

from Budget Bytes

Moroccan Chicken

Makes 1 Serving

3-4 ounces chicken breast
1/4 cup eggplant, cubed
1/4 cup zucchini, cubed
1 small tomato, cubed
2 cloves garlic, minced
1/4 cup chicken stock
1/2-1 cup Israeli couscous, cooked
lemon & cilantro for garnish 1 1/2 tsp. sweet paprika
1/2 tsp. turmeric
1/2 tsp. coriander
1/4 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. powdered ginger
1/4 tsp. kosher salt
1/4 tsp. ground pepper

1. Mix together everything from the paprika to the pepper to create your very own spice blend.

2. Cut your chicken up into chunks and place in small bowl. Sprinkle about half of the spice mix over your chicken and coat the chicken thoroughly. Set aside.

3. Heat a sautee pan with a tablespoon of the chicken stock. Place your garlic in the stock and mix around. Let cook for 3-4 minutes until garlic release aroma and starts to brown.

4. Add in eggplant, zucchini, tomato, the rest of the chicken stock and the remaining spice mix. Cover and let simmer for about 8 minutes until the eggplant and zucchini are soft.

5. You should have a gravy in your pan by this point as well as mostly cooked vegetables. Check for salt. Then, place your chicken in the pan and nestle it in. Cover and let cook 5-6 minutes or until cooked through.

6. When chicken is almost done, throw couscous into pan to quickly reheat (or serve couscous separately). Sprinkle with fresh cilantro and serve with lime.

from The Baking Barrister

Spicy Sweet Potatoes

2 large sweet potatoes, peeled and cut into 1-inch cubes

2.5 tbs olive oil

2.5 tbs brown sugar

1 tsp chili powder

0.5 tsp salt

0.25 tsp cayenne pepper

Honey

1. In a ziploc bag, combine brown sugar, chili powder, salt, and cayenne pepper; shake to mix the ingredients. Add olive oil. Add sweet potatoes and toss to coat. Allow sweet potato mixture sit on counter for 10 minutes, turning once.

2. Spray a 11-in. x 7-in. x 2-in. baking dish with non-stick cooking spray. Add sweet potato mixture to dish and drizzle with honey.

3. Bake, uncovered, at 400 degrees F for 40-45 minutes or until potatoes are tender, stirring every 10 minutes.

from SweetPea's Kitchen

Fall Cocktails

Pear Vanilla Sparkler

1/4 of a ripe pear, cut into pieces
1/2 oz. honey syrup
1/4 oz. freshly squeezed lemon juice
1/2 oz. Navan (vanilla cognac)
1/2 oz. Light Rum
2 oz. Champagne

In the bottom of a shaker, muddle the pear in the honey syrup and lemon juice. Add the Navan, rum and stir briefly with ice. Strain into a chilled champagne flute or martini glass and finish with Champagne. Garnish with a couple slices of pear.

Honey Syrup
In a small saucepan add equal parts of honey and water, bring to a simmer until the honey has melted into the water then allow to cool.

Winter Rum Punch

2 parts light rum
1 part apple cider
1 part Benedictine or Orange liqueur
1/2 part maple syrup
1/2 part fresh lemon juice

Combine ingredients in a shaker (or punch bowl if preparing a large batch). Add ice when ready to serve, and stir well then pour into high ball or wine glasses. Garnish with a cinnamon stick. Can be made ahead.

from Inspired Taste

Mediterranean Vegetables & Poached Egg

1 teaspoon olive oil
1 small potato, peeled, cubed
1 zucchini, cubed
1/2 teaspoon paprika
2 tablespoons chopped roasted red pepper
2 teaspoons capers
5 kalamata olives, pitted, halved
chopped fresh parsley
1 poached egg

Directions
1. Cook potatoes for a few min. Add zucchini and paprika. Cook till the vegetables are tender and browned.

2. Add roasted peppers, capers and olives. Heat through. Add parsley.

3. Pile the vegetable medley on a plate and top with a poached egg.

from Mango and Tomato

Black Bean and Sweet Corn Quinoa Salad

1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled

from My Kitchen Cafe )

Quick-No-Cook Breakfast

Ingredients
1/2 cup of low-fat cottage cheese*
1/2 cup of no-fat plain yogurt
1/2 a peach, chopped
1/2 a banana, chopped up
Big handful of blueberries
Tbsp. of walnuts
Dash of cinnamon


Directions:

Combine cottage cheese and yogurt with cinnamon. Add fruit and nuts and enjoy!!

If you want to sweeten it up a bit, try a little honey or agave nectar.
from Dani Spies

Quinoa with Oranges and Yogurt

Ingredients
1/2 cup of cooked Quinoa
1/4 cup of Greek-style yogurt
1 orange, cut into chunks
1 tbsp walnuts
2 tsp of honey

Directions

Place quinoa in a bowl and top with yogurt, oranges, and walnuts. Drizzle with honey and enjoy!

Serves 1.
from Dani Spies

Turkey and Avocado Super Sandwich

I have made and really like this sandwich --JT

Ingredients
1 slice of Cinnamon Raisin Ezekiel Bread
2 ounces of store baked turkey breast
¼ avocado
A pinch of salt

Directions
Pop the Ezekiel bread in the toaster and get it good and toasty.
Mash up the avocado with the back of a fork and then smear onto your toasted bread. Add a little pinch of salt to the avocado and layer on your turkey.

from Dani Spies

Lebanese Stuffed Zucchini

yield: Makes 4 to 6 main-course servings

Koosa - Kussa (Lebanese)

6 medium yellow or Clarita zucchini (6 to 8 oz each)
[or a few GIANT zucchini]
1/2 cup long-grain rice
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
3/4 lb ground beef chuck or ground lamb (not lean)
1 teaspoon ground allspice
2 teaspoons salt
3/4 teaspoon black pepper
2 cups canned diced tomatoes including juice
1 cup chicken stock or broth
1/2 lemon

Hollow out each zucchini, working from both ends with a small melon-ball cutter or an apple corer, removing all seeds and leaving shells about 1/3 inch thick. Discard pulp and seeds.

Wash rice in several changes of cold water in a bowl until water runs almost clear, then drain in a sieve. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, 6 to 8 minutes. Add garlic and cook, stirring, 1 minute, then remove skillet from heat.

Transfer 1/4 cup onion mixture to a bowl and cool slightly. Add rice, meat, allspice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and mix well with your hands. Stuff zucchini shells with meat mixture, being careful not to pack tightly (rice will expand during cooking).

Add tomatoes with juice, stock, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to onion in skillet and bring to a simmer. Put stuffed zucchini in tomato sauce and simmer, covered, until rice is cooked through, 1 to 1 1/4 hours (cut 1 zucchini in half crosswise to check).

If sauce is watery, transfer zucchini to a plate and boil sauce, stirring, until slightly thickened, about 5 minutes, then return zucchini to sauce. Squeeze lemon over dish before serving.

From Epicurious

Peach and Tallegio Panini

Recipe from Giada DeLaurentis

Makes 4 sandwiches

1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
1/4 cup olive oil
8 ounces Taleggio cheese or brie, sliced
2 medium peaches, cored and cut into 1/4-inch wedges (or pears)
2 tablespoons honey
Pinch salt
Pinch freshly ground black pepper
3 ounces arugula or spinach

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the completed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.
from a cozy kitchen

Black Bean & Potato Tacos

Filling
6 new potatoes
2 T canola oil
1/2 - 3/4 c canned black beans
1/2 t Mexican oregano
1/2 t ancho chili powder
1/2 t salt

5 corn tortillas

Toppings
sliced radishes
salsa
sliced scallions
queso fresca
sour cream

Halve the potatoes & cook them in a pot of salted boiling water until just tender about 20 minutes. Drain & let cool until they can be handled. Cut each half into 4 pieces.

Heat the oil over medium-high heat in a skillet. Add the beans, potatoes, oregano, ancho powder & salt. Sauté for about 5 minutes until everything is coated with seasoning & hot.

Divide the filling between the 5 tortillas & add toppings. Makes 5 tacos.

from a good appetite

Oma Ingrid's German Potato Salad

2 pounds Yukon gold potatoes
2 tablespoons canola oil
2 tablespoons apple cider vinegar
1 tablespoon white vinegar
1/4 - 1/3 cup hot vegetable broth (water with a vegetable bullion cube dissolved)
1/2 medium onion, chopped
1 tablespoon brown deli mustard
Salt and Pepper to taste
2 tablespoons parsley, minced
2 tablespoons chives, finely chopped

Preparation:

Wash potatoes, place in a double boiler/steamer basket over hot water and cook until tender. Remove and let cool for about 5 minutes, then peel and cut into quarters which are then cut into 1/8 inch slices and place in a large bowl.

Immediately after slicing the potatoes, add the oil, vinegars, and 1/4 cup of the broth. Carefully toss to coat. Add onions, mustard, herbs, and season with salt and pepper. If your potato salad seems dry, add the rest of the broth. Serve or refrigerate until ready for use.
from susi's kochen