Vegetable Tamale Pies

Serves 6

What You Need
6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1 1/2 cups salsa
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve

Note: If you have time, we recommend cooking the beans from dry beans – it greatly enhances the flavor and texture!

What To Do

1 Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. You can prepare it in advance and refrigerate until baking.

2 Preheat the oven to 350°F.

3 Chop the cilantro. Drain the can of diced tomatoes and 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.

4 In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.

5 Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.

6 Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.

from ACoupleCooks

Gingered Vegetable Tofu Stir-Fry

Vegetarian Times Issue: April 1, 2006
Loaded with bright green vegetables and bursting with flavor, this stir-fry is like a little taste of springtime. Serve it with brown rice.

Ingredient List
Serves 6

3 tsp. vegetable oil
5 cloves garlic, minced (1 Tbs. plus 2 tsp.)
3 green onions, minced
1 Tbs. minced fresh ginger
4 Tbs. low-sodium vegetable broth
2 Tbs. dry sherry
2 Tbs. low-sodium soy sauce
2 Tbs. black bean garlic sauce
2 tsp. sugar
1 1/2 tsp. dark sesame oil
1 large head bok choy (about 1 1/2 lb.), stalks cut into 1/2-inch pieces, leaves shredded
8 oz. snow peas
1 cup frozen corn, thawed
10 radishes, trimmed and quartered
8 oz. baked teriyaki tofu, cut into 1/2-inch-cubes

Directions
Heat 1 tsp. oil in large nonstick skillet or wok over medium-high heat. Add garlic, green onions and ginger, and cook 1 minute, stirring often, until fragrant. Add broth, sherry, soy sauce, black bean sauce, sugar and sesame oil. Bring to a simmer, then remove from heat and pour into small bowl.
Heat remaining 2 tsp. vegetable oil in same pan over medium-high heat. Add bok choy stalks and cook, stirring, 1 minute. Add snow peas and cook, stirring, 1 minute, or until vegetables are crisp-tender and bright green.
Add bok choy leaves and pinch of salt to pan. Cook, tossing gently, until leaves just wilt, 1 to 2 minutes. Add corn, radishes, tofu and sauce, tossing gently until warmed through. Serve immediately.

Per SERVING: Calories: 187, Protein: 13g, Total fat: 8g, Saturated fat: 1g, Carbs: 17g, Cholesterol: mg, Sodium: 679mg, Fiber: 4g, Sugars: 5g

Cashew Chicken Stir Fry

2 tablespoons cornstarch
6 tablespoons water or chicken broth
2 tablespoons hoisin sauce
1 teaspoon Siracha (optional)
1 tablespoon white wine vinegar
1 tablespoon olive oil
4 cloves garlic
1/2 cup roasted, unsalted cashews
1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
salt and pepper, to taste
Half a bell pepper, cut into strips
3-4 green onions, thinly sliced
Rice, for serving

Directions:
Cook rice according to package directions. In a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar and Siracha and set aside.

Add oil to wok or large skillet and set over medium-low heat. Add garlic and cashews and stir until garlic is golden and fragrant. Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink, then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Stir in all but 2 tablespoons of the green onions. Serve with rice and top with remaining green onions and additional cashews, if desired.  Serves 3

From CookLikeAChampion

Vegetarian Chickpea Burgers

From Everyday with Rachael Ray via my mother-in-law Pat
- 1 15-oz can chick peas, rinsed and drained
- 1 4-oz can diced green chiles
- 2/3 C packed flat leaf parsley
- 2/3 C bread crumbs (Pat note: I use regular, flavored, Panko – whatever. Jane note: I used Panko last night)
- Salt and pepper
- 1 lg egg
- 2 T veggie oil (Pat note: I have used olive too)
- 4 thin slices cheddar cheese
- 4 burger buns
- Ketchup, mayo or other toppings (Pat note: I never use these or the cheese or the buns. Jane note: she’s being totally serious here. ha!)

Now… In a food processor, pulse the chickpeas, chiles and parsley till finely chopped. Transfer the mixture to a medium bowl and stir in the bread crumbs and s and p to taste (Jane note: I only did ~1/2 tsp salt – should have done more). Stir in the egg and form the 4 patties, each about 2/3 inch thick.

Then… In a large skillet heat the oil over med low heat. Cook the burgers for 4 minutes then flip and cook for 3-5 minutes and add cheese if desired. Pat usually cooks till they are nice and golden brown. (Pat note: Don’t forget, you can shape them into fun designs, like fake turkey legs or letters for your kids!)

Postscript: These are way easier to flip in the pan if you make them into mini-burgers. Click here for a follow-up post with more info on miniaturizing the burgers!

From ThisWeekForDinner

REAL SIMPLE LASAGNA

This is from Real Simple magazine, but it really is ‘real simple’!

1 26-ounce jar pasta sauce
1 18-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan


Heat oven to 350° F. Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Asian-Style Orange Sauced Norwegian Salmon with Sesame Broccoli

From Norwegian Salmon
- (4) 5-6 oz Norwegian Salmon fillets, skin removed
- 1/2 cup orange juice
- 1/2 cup rice cooking wine (I couldn’t find this at the store, so we used white wine)
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp sugar
- 4 each orange slices (and more for garnish if you like)
- 3 cups broccoli, florets
- 2 tsp sesame oil
- 2 tsp sesame seeds, lightly toasted
- 1 tbsp cilantro
- 1 tsp orange zest
- salt, to taste
- pepper, to taste

Preheat oven to 375° F

Make sauce: in a sauce pot, combine orange juice, rice cooking wine, soy sauce, rice vinegar, ginger and sugar. Reduce until thickened (about 2/3 original volume)

Arrange salmon fillets in oiled casserole dish. Season salmon fillets with salt and pepper. Top each fillet with 1 slice of orange. Pour sauce into casserole dish

Bake for 12–15 minutes or until salmon is pink in center.

While salmon is baking, cook broccoli: Blanch florets in large pot of salted boiling water until tender. Strain water and drain florets well. Toss with sesame oil, sesame seeds and dash of soy sauce

Arrange salmon on plate surrounded with broccoli florets. Garnish with chopped cilantro and orange zest. (Whoops! We forgot the cilantro…but I’m certain it would be a nice touch!)

From ThisWeekForDinner

"Recipes for Health"

Recipes for Health is a regular feature in the NYTimes. I researched as far back as the week on beets.

Quinoa, Corn and Edamame Salad

Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.

For the salad:

1 cup quinoa, cooked
2 ears sweet corn
1 small red onion, finely diced
1 red bell pepper, cut in small dice
1/2 cup thinly sliced celery, from the tender inner stalks
4 or 5 radishes, sliced
1/2 cup fresh or thawed frozen edamame
2 ounces feta, cut in small dice (about 1/2 cup, optional)
1 jalape?r serrano chile, minced
1/2 cup chopped cilantro

For the dressing:
2 tablespoons fresh lime juice
1 garlic clove (more to taste), finely minced or pureed
1/4 cup extra virgin olive oil
Salt to taste

1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.

2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.

3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.

Yield: Serves four to six.

Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator.

Nutritional information per serving (four servings): 359 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 25 milligrams sodium (does not include salt added during cooking); 10 grams protein

Nutritional information per serving (six servings): 239 calories; 12 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 17 milligrams sodium (does not include salt added during cooking); 7 grams protein

From NYTimes

Lasagna With Spinach and Cottage Cheese

I'm substituting cottage cheese here for the ricotta used in the classic version of this lasagna. In a pinch, you could make it with prepared marinara sauce, and it then becomes a quick and very satisfying dinner.

1 1/2 cups low-fat or nonfat cottage cheese
2 1/2 cups fresh tomato sauce or simple marinara sauce made with canned tomatoes
12 ounces baby spinach, or 1 generous bunch spinach (about 12 ounces), stemmed and washed
Salt and freshly ground pepper
1/2 pound no-boil lasagna noodles
1/2 cup freshly grated Parmesan (2 ounces)
2 tablespoons bread crumbs
1 tablespoon extra virgin olive oil

1. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or lasagna dish. Bring a large pot of water to a boil.

2. Place the cottage cheese in a food processor fitted with the steel blade, and blend until smooth. Add 1/2 cup of the tomato sauce, and blend until smooth. Scrape into a bowl.

3. Wash the spinach, and wilt in a large frying pan over high heat in the water left on the leaves after washing. Transfer to a colander, rinse briefly and squeeze out excess water. Chop fine (by hand or in a food processor), then stir the spinach into the cottage cheese. Season to taste with salt and pepper.

4. When the water comes to a boil, salt generously and add enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that's three lasagna noodles). Boil just until the pasta is flexible, about two or three minutes for no-boil lasagna. Using tongs, remove the pasta from the water, and drain on a clean dish towel. Spread a thin layer of tomato sauce on the bottom of the baking dish, and top with a layer of noodles. Top the noodles with a third of the cottage cheese mixture. Use a spatula to spread it evenly over the noodles. Top with 1/2 cup of the tomato sauce, and spread in an even layer. Sprinkle on 2 tablespoons of the Parmesan.

5. Repeat these layers two more times, using up the cottage cheese/spinach mixture but retaining tomato sauce and Parmesan for the top layer. Cook one more batch of lasagna noodles, and top with the remaining tomato sauce and Parmesan. Sprinkle on the bread crumbs, and drizzle on the olive oil. Cover tightly with foil, place in the oven and bake for 30 minutes until bubbling. If you wish to brown the top, uncover and continue to bake until the top just begins to color, about five minutes. Remove from the heat, allow to sit for five to 10 minutes, and serve.

Yield: Serves six.

Advance preparation: The lasagna can be assembled up to a day ahead of time, covered with plastic and refrigerated. Replace the plastic with foil before baking. It can also be frozen for up to a month.

Nutritional information per serving (using 2 percent low-fat cottage cheese): 320 calories; 9 grams fat; 2 grams saturated fat; 12 milligrams cholesterol; 42 grams carbohydrates; 5 grams dietary fiber; 360 milligrams sodium (does not include salt added during preparation); 18 grams protein

Nutritional information per serving (using fat-free cottage cheese): 311 calories; 8 grams fat; 2 grams saturated fat; 8 milligrams cholesterol; 44 grams carbohydrates; 5 grams dietary fiber; 389 milligrams sodium (does not include salt added during preparation); 18 grams protein

Cooked Grains Salad With Tomato Vinaigrette

You can use a variety of grains in this salad. I've made it with a mixture of brown rice and farro, with quinoa and with bulgur. The mixture makes a robust main-dish salad for summer.

1/2 pound ripe, locally grown tomatoes
1 garlic clove, green shoot removed, finely chopped or pur?
Salt and freshly ground pepper to taste
2 tablespoons sherry vinegar or red wine vinegar
2 tablespoons extra virgin olive oil
4 cups cooked grains, such as quinoa, brown rice, medium or large bulgur, or a combination
Kernels from 1 ear of corn, steamed four minutes (you can cut them from the cob before or after you steam)
1 medium cucumber, seeded and diced
1/4 cup chopped fresh dill, parsley or tarragon, or a combination

1. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil. Add the remaining ingredients, toss together and serve.

Yield: Serves four to six.

Advance preparation: You can make this several hours ahead and keep in the refrigerator, but leave out the herbs until ready to serve. Leftovers are good for a couple of days.

Nutritional information per serving (four servings): 320 calories; 11 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 48 grams carbohydrates; 7 grams dietary fiber; 21 milligrams sodium (does not include salt added during preparation); 10 grams protein

Nutritional information per serving (six servings): 214 calories; 7 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 32 grams carbohydrates; 4 grams dietary fiber; 14 milligrams sodium (does not include salt added during preparation); 7 grams protein

Creamy Potato Salad With Yogurt Vinaigrette

You may worry about the amount of dressing in this luscious salad, but you'll find that it is largely absorbed by the potatoes. The salad resembles a classic creamy potato salad with lots of crunchy celery, but there's only a smidgeon of mayonnaise here. The technique of softening the onions with boiling water comes from cookbook author Deborah Madison.

1 medium red onion, diced
1/3 cup vinegar (red or white wine, sherry or apple cider)
1 to 2 garlic cloves, to taste, minced or pureed
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon Hellmann's or Best Foods Mayonnaise (optional)
Freshly ground pepper
2 pounds red potatoes, scrubbed and quartered if small, cut in large dice if large
4 stalks celery, diced or sliced
3 tablespoons chopped fresh parsley
Optional: 2 or 3 hard-cooked eggs, diced

1. In a large bowl, whisk together the vinegar, garlic, salt, mustard, olive oil, yogurt and mayonnaise (if using). Place the onion in a bowl, and pour on boiling water to cover. Drain immediately, rinse with cold water and transfer to the bowl with the dressing.

2. Steam the potatoes above one inch of boiling water for 10 to 15 minutes until tender. Remove from the heat, and toss gently with the onion. Season to taste with salt and pepper. Add the remaining ingredients and toss together. Refrigerate for at least one hour before serving.

Yield: Serves six to eight.

Advance preparation: This will keep for four to five days in the refrigerator.

Nutritional information per serving (six servings): 214 calories; 10 grams fat; 2 grams saturated fat; 1 milligram cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 81 milligrams sodium (does not include salt added during preparation); 4 grams protein

Nutritional information per serving (eight servings): 160 calories; 7 grams fat; 1 gram saturated fat; 1 milligram cholesterol; 22 grams carbohydrates; 3 grams dietary fiber; 61 milligrams sodium (does not include salt added during preparation); 3 grams protein

Green Chilaquiles With Chicken and Squash

Of all the dishes I make with tomatillos, this one counts as the greatest comfort food. You can toast the tortillas in a microwave: zap them for one minute at 100 percent power, and turn them over and zap them again. Repeat until they are crisp and brown, then break up into large pieces.

1 medium boneless, skinless chicken breast (6 to 8 ounces), poached and shredded
1 pound fresh tomatillos, husked and rinsed
2 or 3 jalape?r serrano chiles, stemmed, seeded for a milder salsa
1/4 cup chopped white onion, soaked for five minutes in cold water, then drained and rinsed
2 large garlic cloves, peeled
Salt to taste
12 cilantro sprigs, plus additional chopped cilantro for garnish
1 tablespoon canola oil
2 1/2 cups chicken or vegetable stock
2 medium summer squash, diced (a mixture of green and yellow is pretty)
8 corn tortillas, toasted in a microwave or in an oven and broken into small pieces
1/2 cup low-fat Greek style yogurt or crumbled queso fresco
Sliced radishes for garnish

1. Poach the chicken breast, shred or cut into small dice and set aside.

2. Place the tomatillos in a saucepan, fill with water and bring to a simmer. Simmer 10 minutes, turning them over halfway through. Drain and place in a blender. Add the chiles, chopped onion, garlic, salt and cilantro sprigs. Blend until smooth.

3. Heat the oil in a large, heavy saucepan or skillet over medium-high heat. Drizzle in a drop of oil to test the heat. If it sizzles and sputters immediately, the oil is hot enough. Add the tomatillo puree and stir constantly until it thickens and begins to stick to the pan, about five minutes. When you run your spoon down the middle of the pan it should leave a canal. Stir in the stock, bring to a simmer and simmer 10 minutes, stirring often. Add the summer squash and simmer, stirring often, until tender, about 10 minutes. The sauce should coat the front and back of your spoon. Stir in the chicken and heat through. Taste and adjust seasoning. Just before serving bring to a simmer and stir in the tortilla chips. Garnish with the yogurt or cheese, sliced radishes and chopped cilantro. Serve at once.

Yield: Serves four.

Advance preparation: The sauce will keep for four days in the refrigerator and can be reheated just before adding the tortilla pieces.

Nutritional information per serving: 233 calories; 8 grams fat; 1 gram saturated fat; 29 milligrams cholesterol; 26 grams carbohydrates; 6 grams dietary fiber; 356 milligrams sodium (does not include salt added during preparation); 17 grams protein.

Corn and Green Bean Salad With Tomatillo Dressing

In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.

For the dressing:
1/4 pound fresh tomatillos, husked
1 serrano chili, seeded for a milder dressing and coarsely chopped
1 tablespoon fresh lime juice
10 cilantro sprigs
1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed
1 garlic clove, peeled
3 tablespoons extra virgin olive oil
Salt to taste

For the salad:
Kernels from 2 ears corn
3/4 pound green beans, trimmed and cut in 2-inch lengths (about 3 cups)
1 large or 2 medium tomatoes, cut in 1/4-inch dice
4 radishes, cut in half lengthwise then sliced thin in half-moons
2 tablespoons minced chives
Lettuce leaves for the platter or bowl
1/4 cup crumbled queso fresco (1 ounce)

1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.

2. Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.

Yield: Serves six generously.

Advance preparation: You can prepare the dressing and the salad several hours before serving, but don't toss together until ready to serve. Refrigerate in separate bowls.

Nutritional information per serving: 129 calories; 8 grams fat; 1 gram saturated fat; 2 milligrams cholesterol; 14 grams carbohydrates; 3 grams dietary fiber; 19 milligrams sodium (does not include salt added during preparation); 3 grams protein

From NYTimes

Tomatillo Guacamole

This is a guacamole with a punch. The roasted tomatillos blended with hot chilies add acidity and spice to the creamy avocados. It has the luxuriousness of guacamole at just over half the calories.

1/2 pound fresh tomatillos, husked
1 jalapeño or 2 to 3 serrano chilies, seeded if desired and roughly chopped
10 cilantro sprigs, plus additional leaves for garnish
Salt to taste
2 small or 1 1/2 large ripe avocados
1 tablespoon freshly squeezed lime juice

1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that has accumulated on the baking sheet. Add the chilies, cilantro sprigs and salt to the blender and blend to a coarse purée.

2. Cut the avocados in half and twist the two halves apart. Scoop out the flesh into a bowl or the bowl of a mortar and pestle. Mash with a fork or pestle. Do not use a food processor or a blender, as you want to retain some texture. Stir in the lime juice, the tomatillo mixture and salt to taste and combine well. Transfer to a bowl and serve with baked or microwaved tortilla chips or crudités, or use for tacos or avocado sandwiches.

Yield: 1 1/2 cups, serving six.

Advance preparation: This will hold for a couple of hours in the refrigerator but is best eaten soon after preparing.

Nutritional information per serving: 107 calories; 9 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 8 grams carbohydrates; 5 grams dietary fiber; 5 milligrams sodium (does not include salt added during preparation); 2 grams protein

From NYTimes

Dos Coyotes serves a salsa similar to this, but a bit more avocado-y.  I always add more green salsa...

Shrimp in Tomatillo and Herb Sauce

This fragrant, pungent shrimp dish is an adaptation of a dish from Veracruz. In the authentic dish the herbal flavor comes from hoja santa, an aniselike Mexican herb that isn’t easy to find in the United States. I’ve created a flavor that is reminiscent of hoja santa by combining basil, tarragon and mint.

5 large garlic cloves, peeled and halved
Salt to taste
2 tablespoons extra virgin olive oil
1/2 pound tomatillos, husked
2 serrano chilies, stemmed
1/2 cup fresh basil leaves
2 tablespoons fresh mint leaves
1 tablespoon fresh tarragon leaves
1 1/4 pounds medium shrimp, peeled and deveined
Freshly ground pepper

1. Place the garlic in a mortar and pestle with a generous pinch of salt and grind to a paste. Add 1 tablespoon of the olive oil and blend together.

2. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chilies, basil, mint and tarragon and blend until smooth. Season to taste.

3. Season the shrimp with salt and pepper. Heat the remaining tablespoon of olive oil over medium-high heat in a heavy saucepan and add the shrimp. Cook on one side for one minute, then, using tongs, turn the shrimp over and cook on the other side for one minute. Remove from the pan and set aside on a plate.

4. Add the garlic paste to the hot pan and cook, stirring, for another 30 seconds to a minute, until fragrant. Add the tomatillo mixture, stir together, turn the heat to medium low and simmer, stirring often, for five minutes, until the sauce thickens slightly. Return the shrimp to the pan, bring to a simmer and cook, stirring often, for about three minutes, until the sauce coats the shrimp and the shrimp is tender but still moist. Taste, adjust salt and serve.

Yield: Serves four.

Advance preparation: You can prepare the green purée several hours before cooking, but for the most part, this is a last-minute dish, like a stir-fry.

Variation: This sauce is also delicious with vegetables or with white beans.

Nutritional information per serving: 184 calories; 8 grams fat; 1 gram saturated fat; 189 milligrams cholesterol; 5 grams carbohydrates; 1 gram dietary fiber; 221 milligrams sodium (does not include salt added during preparation); 21 grams protein

From NYTimes

Good with chicken too? Of course!

Quinoa and Squash Gratin

I’m drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I’m substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.

1 tablespoon extra virgin olive oil
1 medium onion, chopped
Salt to taste
2 to 3 garlic cloves (to taste), minced
1 1/2 pounds summer squash, diced
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
Freshly ground pepper to taste
3 large eggs
1 cup cooked quinoa
1/2 cup grated Gruyère cheese (2 ounces)

1. Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.

2. Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it’s set and the top is lightly browned. Serve hot, warm or room temperature.

Yield: Serves four to six.

Advance preparation: You can prepare the squash through Step 1 up to a day or two before you assemble the gratin. The gratin will keep for four or five days in the refrigerator and reheats well.

Nutritional information per serving (four servings): 220 calories; 12 grams fat; 4 grams saturated fat; 173 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 103 milligrams sodium (does not include salt added during cooking); 13 grams protein

Nutritional information per serving (six servings): 146 calories; 8 grams fat; 3 grams saturated fat; 116 milligrams cholesterol; 11 grams carbohydrates; 2 grams dietary fiber; 69 milligrams sodium (does not include salt added during cooking); 8 grams protein

From NYTimes

Stir-Fried Quinoa With Vegetables and Tofu

I’ve substituted cooked quinoa here for rice. You can use either regular or royal red quinoa for this dish. As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.

1/2 pound firm tofu, drained and sliced about 1/2 inch thick
2 broccoli crowns, broken into florets
Salt to taste
1 tablespoon soy sauce (regular or low-sodium)
1 tablespoon fish sauce (may substitute soy sauce)
2 teaspoons dark Asian sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons peanut oil or canola oil
1 medium red bell pepper, cut in thin strips
3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
1 bunch scallions, sliced very thin
5 cups cooked quinoa (1 1/3 cups uncooked)

1. Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients.

Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.

2. In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.

3. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.

4. Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.

Yield: Serves four.

Advance preparation: Cooked quinoa will keep for three or four days in the refrigerator.

Nutritional information per serving: 402 calories; 16 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 50 grams carbohydrates; 9 grams dietary fiber; 657 milligrams sodium (does not include salt added during cooking); 16 grams protein

From NYTimes

Rice Noodles With Zucchini, Tomatoes and Fresh Mint

Zucchini remains in the farmers’ markets into the fall. Even if you can’t find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days may be cooler now, but the dish will remind you of summer.


2 tablespoons extra virgin olive oil
1 to 2 garlic cloves (to taste), minced
1 pound zucchini, cut in 1/4-inch dice
1 pound tomatoes, peeled, seeded* and cut in 1/4-inch dice, or 1 14-ounce can diced tomatoes, partially drained
Salt and freshly ground pepper to taste
7 to 8 ounces thin rice sticks
3 to 4 tablespoons chopped fresh mint
1/4 cup freshly grated Parmesan or pecorino or crumbled feta (optional)

* To seed the tomatoes, cut the tomatoes in half along the equator, place a strainer over a bowl and seed the tomatoes into the strainer. Rub the gelatinous seed pods against the strainer to extract flavorful juice, and discard the seeds.

1. Bring a large pot of water to a boil. Meanwhile, place the rice sticks in a large bowl, and cover with hot water. Let sit 20 minutes, until pliable. Drain and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.

2. While the rice sticks are soaking, heat 1 tablespoon of the olive oil over medium heat in a wide, heavy skillet, and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the zucchini. Cook, stirring, until the zucchini begins to soften and the skin becomes bright green, about three minutes. Add the tomatoes with juice and salt and pepper to taste. Cook, stirring often, for 6 to 10 minutes until the zucchini is tender and the tomatoes have begun to break down. Remove from the heat, taste and adjust seasonings, and set aside.

3. When the water comes to a boil, salt generously and add the rice sticks. Boil one minute and drain. Toss with the zucchini and tomato mixture, the remaining olive oil and the mint. Serve, passing the cheese for people to sprinkle on at the table.

Yield: Serves four.

Advance preparation: The zucchini-tomato mixture can be cooked several hours ahead and reheated. If it seems dry, add a little pasta cooking water. The soaked noodles will keep for three or four days in the refrigerator.

Nutritional information per serving: 289 calories; 7 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 49 grams carbohydrates; 4 grams dietary fiber (7 grams if using brown rice noodles); 17 milligrams sodium (does not include salt added during preparation); 6 grams protein

From NYTimes

Stir-Fried Noodles With Tofu and Peppers

This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand. Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.

7 to 8 ounces thin rice stick noodles
1/2 cup reduced-sodium chicken or vegetable broth
1 tablespoon low-sodium soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons Asian sesame oil
3/4 pound tofu, cut in 1/2-by-1-inch dominoes and blotted dry
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 teaspoon red pepper flakes, or 1 to 2 teaspoon minced jalapeño
1 green bell pepper, cut in thin julienne
1 red bell pepper, cut in thin julienne
2 tablespoons peanut oil or canola oil
1 bunch scallions, trimmed and sliced very thin
1/2 cup chopped cilantro
salt to taste
1/2 teaspoon sugar

1. Place the noodles in a large bowl, and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander, and cut into 6- to 8-inch lengths with kitchen scissors. Set aside, within reach of your wok or pan. Combine the broth, soy sauce, rice wine or sherry, and sesame oil in a small bowl. Combine the garlic, ginger and pepper flakes or minced jalapeño in another bowl. Have everything within reach of your wok or pan.

2. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and tilting the pan side to side. Add the tofu. Reduce the heat to medium-high, and stir-fry one to two minutes until the tofu begins to brown. Add the garlic, ginger and chili, and stir-fry for no more than 10 seconds. Add the peppers, and stir-fry two minutes. Add the broth mixture, the drained noodles, the scallions, salt and sugar. Stir-fry one to two minutes until the noodles are just tender and the broth has been absorbed. Add the cilantro, and stir-fry another 30 seconds to a minute until well combined. Serve.

Yield: Serves four.

Nutritional information per serving: 386 calories; 13 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 52 grams carbohydrates; 5 grams dietary fiber (8 grams if using brown rice noodles); 163 milligrams sodium (does not include salt added during preparation); 13 grams protein

From NYTimes

Lemon Basil Dressing

Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or drizzled over a cooked chicken breast; use it over shrimp, salmon or sliced tomatoes.

Ms. Greenblatt uses a mini food processor, but the dressing also can be made in a mortar and pestle. Try it on some of the salads in the Recipes for Health index.

About 1/3 cup fresh basil leaves
2 tablespoons plus 1 teaspoon fresh lemon juice
Salt and lots of freshly ground black pepper
2 to 3 teaspoons mild honey (to taste)
6 tablespoons extra virgin olive oil

1. Place the basil in the bowl of a mini food processor and pulse until finely chopped. Scrape down the sides of the bowl. Add the lemon juice, salt, pepper and honey, and pulse several times until combined. Scrape down the sides of the bowl, then add the olive oil and process until emulsified. Taste and adjust honey and salt. Serve right away to preserve the color.

Note: To make this dressing in a mortar and pestle, grind the basil leaves, then add the remaining ingredients and work together until smooth.

Yield: 1/2 cup.

Advance preparation: This is best if you serve it soon after you make it, as the color of the basil will not remain bright in the presence of lemon juice.

Nutritional information per tablespoon: 96 calories; 10 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 2 grams carbohydrates; 0 grams dietary fiber; 0 milligrams sodium (does not include salt added during preparation); 0 grams protein

From NYTimes

Lentil Stew With Pumpkin or Sweet Potatoes

This easy, subtly seasoned stew is an adaptation of a Moroccan recipe by Kitty Morse, from her lovely book “The Vegetarian Table: North Africa.” Whether you choose to use sweet potatoes or winter squash, you’ll be using vegetables with a great deal of vitamin A.

1/2 pound (1 heaped cup) lentils, rinsed and picked over
6 cups water, vegetable stock or chicken stock
1 medium onion, cut in half
2 garlic cloves, peeled and crushed
1 bay leaf
Pinch of saffron
1/2 teaspoon turmeric
20 sprigs cilantro, tied into a bunch
Salt
1 teaspoon ground ginger
2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
3 tablespoons tomato paste
Freshly ground pepper
2 to 3 tablespoons chopped flat-leaf parsley

1. Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven. Bring to a boil. Rub the saffron between your fingers and add to the pot, along with the turmeric and the cilantro. Reduce the heat, add salt to taste, cover and simmer 30 minutes.

2. Remove the onion and garlic cloves from the pot, and add the remaining ingredients except the parsley. Bring back to a simmer, cover and simmer 30 minutes or until the lentils and vegetables are tender. Discard the cilantro bundle, taste and adjust seasonings. Just before serving, stir in the parsley.

Yield: Serves six.

Advance preparation: This will keep for three or four days in the refrigerator. When you reheat it, you may need to add some water. Adjust seasonings accordingly.

Nutritional information per serving: 159 calories; 0 grams fat; 0 grams saturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 6 grams dietary fiber; 46 milligrams sodium (does not include salt added during preparation); 11 grams protein

From NYTimes

Lentil and Tuna Salad

Lentils and tuna are a wonderful combination. This mixture also makes a great stuffing for tomatoes.

2 garlic cloves, minced
1 cup green or brown lentils, washed and picked over
1 bay leaf
1/2 medium onion
Salt to taste
1 can water-packed tuna, drained
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil

1. Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.

2. In a large bowl, combine the tuna, parsley, chives and drained lentils.

3. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.

Yield: Serves four.

Advance preparation: This will keep for four or five days in the refrigerator.

Nutritional information per serving: 327 calories; 16 grams fat; 2 grams saturated fat; 15 milligrams cholesterol; 30 grams carbohydrates; 8 grams dietary fiber; 167 milligrams sodium; 19 grams protein

From NYTimes

Pasta With Fresh Herbs, Lemon and Peas

If you don't grow your own herbs, I suggest that you buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored.

Produce departments often use misters, a practice that drives me crazy because leafy greens don't keep well once wet. So when you get home, spin the herbs in salad spinner if they're wet, wrap them in a paper towel and then bag them.

1/2 cup finely chopped fresh herbs, such as parsley, basil, tarragon, mint and chives
Zest of 1 organic lemon, finely chopped
1 garlic clove, finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt to taste
3/4 pound pasta, any type
1 cup frozen peas, thawed
1/4 cup freshly grated Parmesan or pecorino

1. Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
2. When the water comes to a boil, salt generously and add the pasta. Follow the cooking instructions on the package, but check the pasta a minute before the indicated time. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Yield: Serves four.

Advance preparation: The herbs can be chopped several hours ahead, but don't combine the ingredients until you've put the water on for the pasta.

Nutritional information per serving: 460 calories; 13 grams fat; 2 grams saturated fat; 4 milligrams cholesterol; 70 grams carbohydrates; 4 grams dietary fiber; 123 milligrams sodium (does not include salt added during preparation); 15 grams protein

Pasta With Tomatoes, Capers, Olives and Breadcrumbs

Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.

3 tablespoons extra virgin olive oil
3 garlic cloves, 2 sliced, 1 minced
1/2 cup fresh bread crumbs
1/4 teaspoon hot red pepper flakes
1 14-ounce can chopped tomatoes, with juice
2 tablespoons capers, rinsed and coarsely chopped
1/2 cup green or black olives, pitted and coarsely chopped (2 ounces)
Salt and freshly ground pepper
3/4 pound spaghetti, preferably a good whole-wheat brand
1/4 cup chopped fresh parsley (optional)
1/4 cup freshly grated Parmesan (optional)

1. Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.

2. Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.

3. When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Yield: Serves four.

Advance preparation: You can make the recipe through Step 2 several hours before cooking the pasta. The bread crumbs will keep for a couple of weeks in the freezer. Reheat and crisp in a dry pan over medium heat. The tomato sauce will keep for a few days in the refrigerator.

Nutritional information per serving: 450 calories; 14 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 70 grams carbohydrates; 10 grams dietary fiber; 718 milligrams sodium (does not include salt added during preparation); 12 grams protein

Potato and Onion Frittata

This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.

1 pound boiling potatoes, peeled if desired and cut in small dice (1/2 to 3/4 inch)
2 tablespoons extra virgin olive oil
1 medium yellow or red onion, finely chopped
Salt and freshly ground pepper to taste (about 3/4 teaspoon)
6 large eggs

1. Steam the potatoes until tender, about eight minutes, and set aside.

2. Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don’t break apart. Season generously with salt and pepper. Remove from the heat.

3. Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.

4. Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.

5. Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d’oeuvres.

Variations: You can add other vegetables to this to make beautiful tapas. Try 1 cup thawed frozen peas, 1 cup diced steamed carrots or 1/2 to 1 cup chopped blanched greens. Stir into the eggs with the potatoes.

Yield: Serves 10 as a tapa.

Advance preparation: Tortilla española is usually served at room temperature, so you can make this hours before serving. You can even make it a day ahead and refrigerate it, but be sure to allow it to come to room temperature before serving.

Nutritional information per serving: 103 calories; 6 grams fat; 1 gram saturated fat; 127 grams cholesterol; 9 grams carbohydrates; 1 gram dietary fiber; 45 milligrams sodium (does not include salt added during preparation); 5 grams protein

From NYTimes

Fusilli With Swordfish or Tuna and Tomato Sauce

The sauce here is a sort of fish ragù common throughout Sicily and Southern Italy. In summer, use fresh tomatoes, but you can make it now with canned.

2 tablespoons extra virgin olive oil
1 pound swordfish or tuna steaks, skinned and cut in approximately 1/2-inch dice
Salt and freshly ground pepper
1/2 cup dry white wine (optional)
1 small onion, finely chopped
2 to 4 garlic cloves (to taste), minced
1/4 teaspoon red chili flakes (optional)
2 anchovy fillets, finely chopped
1 (28-ounce) can diced tomatoes, with juice, or 2 pounds fresh tomatoes, peeled, seeded and diced or grated
1/4 cup chopped flat-leaf parsley
1 pound penne or fusilli

1. Begin heating a large pot of water for the pasta.

2. Heat the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion. Cook, stirring, until tender, about five minutes. Turn the heat to medium-high. Add the garlic, red chili flakes, anchovies and diced swordfish or tuna. Season with salt and pepper. Cook, stirring, until the fish changes color slightly, about two minutes. Add the wine, bring to a boil and continue to cook for two minutes while stirring. Then, using a slotted spoon, remove the fish and transfer to a bowl. Continue to boil the liquid in the pan until it has reduced to a couple of tablespoons.

3. Add the tomatoes to the pan, and bring to a simmer. Cook, stirring often, for 15 minutes, until they have cooked down slightly and smell fragrant. Stir the fish back into the pan, add the parsley and season the mixture to taste with salt and pepper. Bring to a simmer, and simmer 10 minutes until the sauce is thick and fragrant. Taste, and adjust seasonings.

4. Bring the pasta water to a boil, and salt generously. Add the penne or fusilli and cook al dente, eight to nine minutes or according to the timing directions on the package. Add 1/4 to 1/2 cup of the pasta cooking water to the fish ragù, and stir well. Drain the pasta, toss with the sauce in the pan or in a pasta bowl, and serve.

Yield: Serves six.

Advance preparation: The fish ragù can be made a few hours before you’re ready to cook the pasta. Refrigerate, then reheat gently.

Nutritional information per serving: 445 calories; 9 grams fat; 2 grams saturated fat; 29 milligrams cholesterol; 65 grams carbohydrates; 4 grams dietary fiber; 330 milligrams sodium (does not include salt added during preparation); 26 grams protein

From NYTimes

Lemon Chicken Bulgar Soup

Bulgur is just one grain you can add to this lemony soup; quinoa or rice, which is traditional, work equally well. If you use all of the shredded chicken called for in this recipe (you don’t have to), the soup becomes much like a stew. Make the broth the day before; after it chills overnight in the refrigerator, skim the fat from the surface

3 pounds chicken, cut up
2 medium carrots, sliced
1 medium onion, quartered
6 large garlic cloves, 4 peeled and crushed, 2 minced or sliced
A bouquet garni made with 1 bay leaf, a couple of sprigs of thyme and a couple of sprigs of parsley
2 1/2 quarts water
10 peppercorns
Salt to taste
1 pound leeks (3 medium or 2 large), white and light green parts only, cleaned and sliced thin
2/3 cup bulgur
Juice of 2 large lemons
3 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives or cilantro

1. If possible, do this step a day ahead. Combine the chicken, carrots, onion, crushed garlic cloves, bouquet garni, water and peppercorns in a large soup pot or Dutch oven. Bring to a simmer. Skim off any foam, add salt to taste, cover partially and simmer over low heat for 30 minutes. Using tongs, remove the chicken breasts and wings and place in a bowl. Simmer the legs and thighs for another 10 minutes and remove. When cool enough to handle, remove the meat from the bones, discard the skin and return the bones to the pot. Continue to simmer the bones for another 30 minutes. Shred the chicken, and refrigerate it in a covered bowl.

2. Pour the broth through a cheesecloth-lined strainer into a large bowl. Refrigerate overnight. The next day, skim off the fat that has congealed on the surface of the broth and discard.

3. Return the broth to the soup pot. Add the remaining garlic and leeks, bulgur and salt to taste. Bring to a boil. Reduce the heat, cover and simmer 20 minutes until the grains are tender. Taste and adjust salt. Shortly before serving, stir as much of the chicken as you’d like into the soup (use the remaining chicken for salads). Stir in the lemon juice and herbs, and serve.

Yield: Serves six generously.

Advance preparation: It’s a good idea to make this through Step 2 a day or two ahead.

Nutritional information per serving: 234 calories; 4 grams fat; 1 gram saturated fat; 75 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 106 milligrams sodium (does not include salt added during preparation); 27 grams protein

From NYTimes

Clearly, an easier version can be made here... :)

Sweet Potato, Carrot and Dried Fruit Casserole

This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all. Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables. Warning: You may find yourself eating this for breakfast

6 medium carrots (about 1 1/2 pounds), peeled and cut in 3/4-inch dice
3 medium sweet potatoes (about 2 1/4 pounds), peeled and cut in 3/4-inch dice
2 Granny Smith apples, peeled, cored and cut in medium dice
1/4 pound pitted prunes, cut in half
1/4 pound pitted apricots, quartered
2 tablespoons mild honey, like clover
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Salt to taste (about 1/2 teaspoon)
1 cup fresh orange juice
1 tablespoon unsalted butter

Note: Sweet potatoes may be labeled as yams. Look for dark orange flesh.

1. Preheat the oven to 375 degrees. Butter or oil a 3-quart baking dish.

2. Place the carrots and sweet potatoes in a steamer set above 1 inch of boiling water, and steam for five to 10 minutes, until just tender. Drain and toss with the remaining ingredients in a large bowl. Combine well, and scrape into the prepared baking dish. Place in the oven, and bake 40 to 50 minutes, stirring every 15 minutes, until the sweet potatoes and carrots are thoroughly tender. Dot the top with butter, and bake another 10 minutes until the top is lightly browned. Remove from the heat, and serve hot or warm.

Yield: Serves eight.

Advance preparation: You can assemble this dish several hours before baking. You can bake it a day or two ahead of serving; reheat it in a medium oven.

Nutritional information per serving: 245 calories; 2 grams fat; 1 gram saturated fat; 4 milligrams cholesterol; 57 grams carbohydrates; 8 grams dietary fiber; 259 milligrams sodium (does not include salt to taste); 4 grams protein

From the NYTimes

Turkey Red Pepper Hash

This sweet and spicy turkey and red pepper hash is much like a beef picadillo that might be used to fill an empanada or to stuff a chili pepper. I make quick soft tacos most often with warm corn tortillas.

1 (28-ounce) can tomatoes, with juice
1 tablespoons canola oil
1 medium red onion, finely chopped
2 red bell peppers, cut in small (1/4 inch) dice
2 large garlic cloves, minced
Salt to taste
1 1/2 pounds ground turkey
10 black peppercorns, ground in a spice mill
1 teaspoon ground cinnamon
2 teaspoons medium-hot chili powder
4 cloves, ground in a spice mill (1/2 teaspoon ground cloves)
1 tablespoon plus 1 teaspoon rice vinegar

For serving:
12 to 16 corn tortillas
3 tablespoons chopped cilantro

1. Blend the tomatoes with their juice until smooth in a food processor fitted with the steel blade or in a blender. Set aside.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, three to five minutes. Add the bell peppers, garlic and a pinch of salt. Cook, stirring, until crisp-tender, about five minutes.

3. Add the turkey to the pan and season with salt, ground pepper, cinnamon, chili powder and cloves. Raise the heat to medium-high, and press the turkey into a layer in the pan. Let it brown for a minute or two. Continue to stir, press down into the pan and cook until all of the meat is nicely browned.

4. Stir in the puréed tomatoes and vinegar, and bring to a simmer. Turn the heat to medium-low, and simmer uncovered, stirring often, until the tomatoes have cooked down and caramelized slightly, 20 to 30 minutes. Taste and adjust seasoning. Remove from the heat, serve on hot corn tortillas and sprinkle with chopped cilantro. Alternatively, use as a filling for enchiladas, quesadillas or vegetables.

Yield: Serves six to eight.

Advance preparation: This dish will keep for three or four days in the refrigerator.

Nutritional information per serving (includes two corn tortillas per serving): 245 calories; 2 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 49 milligrams cholesterol; 22 grams carbohydrates; 5 grams dietary fiber; 276 milligrams sodium (does not include salt to taste); 19 grams protein

From NYTimes

Tomato-Caper Halibut

This is a pungent tomato sauce that I learned to make in Provence. It goes well with any type of robust fish.

1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
4 plump garlic cloves, minced or mashed in a mortar and pestle
1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
2 pounds tomatoes, peeled, seeded and finely chopped, or 1 (28-ounce) can diced tomatoes with juice
Salt, preferably kosher salt, and freshly ground pepper to taste
Pinch of sugar
1 teaspoon chopped fresh thyme leaves
1 tablespoon slivered fresh basil leaves

1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, three to five minutes, and add the garlic and the capers. Cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant. Add the tomatoes, salt, pepper and a pinch of sugar. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant. Taste and adjust seasonings. Serve hot or cold.

Yield: 2 1/2 cups

For the baked halibut:
1 recipe tomato-caper sauce, above
6 6-ounce halibut fillets (Choose Pacific halibut over Atlantic halibut.
Salt, preferably kosher salt, and freshly ground pepper
1 tablespoon extra-virgin olive oil
6 lemon slices

1. Make the sauce as directed and keep warm.

2. Preheat the oven to 450 degrees. Oil a baking dish large enough for the fish to lie flat. Season the fish with salt and pepper, and arrange in the baking dish. Drizzle the olive oil over the fillets, and place a round of lemon on each one. Cover the dish tightly with foil, and place in the oven. Bake 15 minutes. Check the fish; if you can cut into it with a fork, it is done. If it doesn’t yield, (halibut fillets tend to be thick can take time to cook), cover and return to the oven for five minutes. Remove from the oven, and check again. Remove the lemon slices from the fish.

3. Place a spoonful of sauce on each plate, and place a piece of fish partially on top. Spoon some of the liquid from the baking dish over the fish. If you wish, top the fish with another spoonful of sauce, garnish with basil leaves and serve.

Yield: Serves six

Advance preparation: The sauce will keep for about five days in the refrigerator.

From NYTimes (la di da!)

Salsa Lime Chicken

6 chicken breasts
1 large jar of salsa
¼ cup lime juice

Mix salsa and lime juice and marinate chicken 3 to 4 hours or overnight. Cut chicken breast in half lengthwise, then cut each piece in half again lengthwise. Thread onto bamboo skewers that have been soaked in water. Bake in oven (350 degrees) for 20 minutes. Finish off on grill. Serves 6.

From BigBoldBeautifulFood

Black Bean Stew with Butternut Squash

adapted from Bon Appetite

1 1/2 Tbs olive oil
1 lb lean stew meat (I used a grass-fed sirloin roast)
1 1/2 large onion, chopped
5-8 cloves of garlic, minced
2 1/2 Tbs chili powder
1 Tbs ground corriander
2 14.5 oz. cans fire-roasted tomatoes
2 cans black beans, drained and rinsed
1-2 chipotle chiles from canned chipotle chiles in adobo, minced
2 tsp dried oregano (preferable Mexican)
Salt to taste
1 two and a quarter pound butternut squash, peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
1/2 cup pearl barley
sour cream
pepper jack cheese, grated
diced onion
chopped fresh cilantro
pickled jalapeño rings


Heat oil in heavy large pot over medium-high heat. Add beef and onions and cook until onions are soft and the beef is beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir and cook 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add water to cover by an inch or so. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beef is almost tender, stirring occasionally, about 1 hour (time will vary). Add the pearl barley and squash. Simmer, uncovered, until barley and squash are done and beef is very tender, about 45 more minutes. Season to taste with coarse salt and freshly ground black pepper. Add water to stew if necessary and to obtain desired "soupiness". Divide chili among bowls. Serve with sour cream, cheese, red onion, cilantro, and pickled jalapeño rings or your favorite toppings.

From LivLife

Experiment without beef or perhaps an alternate protein?

Sloppy Joes

They just didn't seem all that sloppy to me. Step aside Manwich, there's a new Joe in town.

what you'll need:
1 1/2 lbs. lean ground meat (I had turkey)
1/2 small onion, chopped
1 small bell pepper, chopped

brown meat with veggies, then add:
1/3 c. brown sugar
1-2 Tbs. steak seasoning blend (I had a pepper steak blend)

stir sugar and seasonings into meat well, then add:
1 T. worchestershire
1 T. rice vinegar
8 oz. tomato sauce
1/2 c. BBQ sauce (your favorite is fine here)
1/4 c. ketchup

stir well and let simmer on low until mixture thickens, about 10-15 minutes.
I really love those onion/poppy seed buns. They rock my world, but go crazy here as you'd like.

From Noshings

Experiment with serving over grain and/or veggies.

Twice Baked Potato Pie

4 pounds Yukon Gold potatoes, washed, pricked all over with a fork
1 stick butter
1 cup sharp cheddar, smoked gouda, whatever cheese you prefer, grated
1 cup sour cream
1 egg, beaten
1/2 cup whole milk or cream
Salt and white pepper to taste
2 cloves garlic, minced
1 tsp each dried parsley, chives
Dash onion and garlic powder
Butter, for the casserole

a 13 x 9 baking pan, or 9 x 9 x 4 deep baking dish

Just looking at that list of ingredients makes me wince, but let's do this.

Preheat the oven to 350f. Depending on the size of your taters, bake for 1:15 - 1:30, until they're soft when poked. Cool 15 minutes.

Slice them in half, and using a spoon, scoop the flesh into a bowl. Add butter, sour cream, cheese, milk, salt and pepper and garlic, and mash well. You want them soft, airy, so don't over mash, and add a little water if you feel they're too thick. Using an electric beater, whip them for a couple minutes to aerate. Fold in your egg and set aside.

Butter your casserole dish.

Mince the potato skins well, and add the dried herbs and onion and garlic powders. Salt them a teeny bit and press them into the bottom of the casserole, making a crust.

Spoon the mashed potato mix over the potato skins, smoothing the top with a spatula. Bake for an hour, or until the middle has puffed and there's brown in spots.

From NoFacePLate

Good Luck Potatoes

Preparation:
3 pounds russet potatoes
3 ounces finely grated Gruyere cheese
¼ cup butter, melted
½ cup milk
¾ cup whipping cream
3 Tablespoons grated Parmesan cheese (I used shredded)

Scrub the potatoes and poke several holes in each with a fork. Bake the potatoes at 400 degrees for 45-60 minutes, or until a fork pierced into one of the thicker ones meets little resistance. Cool potatoes briefly. Cut them in half, and using a towel in your hand to keep the potatoes from burning you, spoon the flesh from the peels. Put the potato flesh in a large bowl and discard the peels. Mash the potatoes a few times with a masher and add the melted butter. Continue to mash the potatoes until they are evenly coated with butter. Add the milk and continue to mash until the potatoes are the consistency that you like. You can add a splash more milk if you need to get to a good consistency. Add salt and pepper to taste. (Seriously, taste it…you need good mashed potatoes as a base for this amazing topping). Spread the potatoes into a greased 3 quart baking dish. Depending on how much the potatoes have cooled during this process, you might cover them and put them in a warm oven (perhaps 250 degrees while you prepare the cream. The potatoes only go into the oven for an additional 10 minutes so they need to be warm before you add the topping).

Whip the cream until it is fluffy, but soft and fold in Gruyere cheese. Spread over the potatoes and sprinkle Parmesan cheese on top. Bake at 500 degrees for 10 minutes.

From TheMeaningOfPie

Portobello Sandwich

Preparation: 2 sandwiches

1 Portobello mushroom cap, sliced
1 small container of hummus (about ½ cup per sandwich)
½ cup to ¾ cup canned garbanzo beans
½ cup Feta cheese (¼ cup for each sandwich or to taste)
Baby Arugula
One Roma tomato, sliced
Olive oil (for brushing on the mushroom and the bread)
Salt (I used fleur de sel, but Kosher or anything else will do)

First, prepare the mushroom. Slice it into ½” thick slices and lightly coat them with olive oil. Place them on a grill pan or non-stick skillet and cook it for 3 to 4 minutes per side, or until it is cooked through. I used the skillet trick here, on both sides. Remove the mushrooms from the grill pan and wipe out the pan. Tent the mushrooms with foil so that they will stay warm.

Second, cut your bread open and lightly brush each side with olive oil. Place the bread in the grill pan and weight it down with a cast iron skillet. Toast the bread over medium heat, on both sides, until it is warmed through and a little crisp on the cut side.

Third, while the bread is warming, in a small bowl, mix the hummus with the whole garbanzo beans (do not mash).

Fourth, assemble the sandwich. Lay down your bottom bread. Scoop half of the hummus mixture onto the bread. Sprinkle it with Feta cheese. Lay on half of the Portobello. Arugula. Tomato. Salt. Apply top bread. Done.

From TheMeaningOfPie

Rigatoni with Eggplant Puree

Adapted from Giada DeLaurentis

I’ve made a few adjustments/suggestions to the original recipe. The eggplant is a total sponge and it seemed no matter how much pasta water I added, it was still lacking in sauciness. I think a higher proportion of tomatoes to the eggplant (which I have adjusted below) would have loosened up the sauce a bit, and perked up the flavor as well, as would a glug of vinegar or lemon juice at the end. Mixing it with ricotta was something many of the commenters on the Food Network site enjoyed, and I can’t imagine that would steer it in a bad direction.

1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan
Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve (at least) 2 cups of the cooking liquid.

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.

Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy, as well as a glug of vinegar (optional). Sprinkle the pine nuts over the top and serve.

from SmittenKitchen

Tamale Casserole

Tamale Filling:

cooking spray
1 Large onion, minced
1/2 large red pepper, chopped
2 Tblsp. chili powder
2 tsp. salt
1/2 tsp. ground allspice
2 Tblsp. ground cumin
3 medium cloves garlic, minced
1 jalapeno, minced
9 oz. shredded cooked chicken
1 15.5 oz. can black beans, drained
1 14.5 oz. can diced tomatoes with chiles, drained slightly
1lb. frozen corn
2 oz. cheddar cheese, shredded
2 Tblsp. fresh cilantro, minced
pepper to taste

Cornbread Topping:

3/4 c all-purpose flour (3 3/4 oz)
3/4 c yellow cornmeal (3 3/4 oz)
3 Tblsp. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 c buttermilk
1 large egg
2 oz. cheddar cheese, shredded
1 jalapeno, diced

Preheat the oven to 450 degrees. Pre-heat a skillet over medium heat and coat with cooking spray. Add the onion, red pepper, chili powder, salt and cumin and cook until softened, about 5 minutes. Add the garlic and jalapeno and cook another 30 seconds to a minute. Stir in the shredded chicken, black beans, diced tomatoes and frozen corn and cook until heated through. Stir in the cheddar and cilantro and season to taste.

Meanwhile, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. In a separate bowl, whisk the buttermilk and egg together. Stir the buttermilk mixture into the flour mixture until combined.

Spoon the filling into a medium casserole dish (2-3 qt.) and then spread the cornbread batter evenly over the top. Sprinkle the remaining cheese and minced jalapeno over the batter and bake in the oven uncovered for 25-30 minutes. The cornbread topping should be cooked through and golden brown.

from CriticalMastication

Crunchy Chicken Salad

1/2 cup plain Greek yogurt
1 tablespoon Dijon
1 teaspoon lemon juice
1 teaspoon cumin
1/2 teaspoon smoked paprika
pinch cayenne
salt and pepper, to taste
3 cups shredded chicken
1/4 cup celery, diced
1/4 cup scallions, minced
1/4 cup almonds, finely chopped

In the bottom of a large bowl, whisk the yogurt, mustard, lemon juice, cumin, paprika, cayenne and salt and pepper. Add the chicken, celery, scallions and almonds; toss to thoroughly coat the chicken mixture with the yogurt dressing.

From TheKitchenSink