Sweet Onion Casserole

Pulled this out of the magazine CookingLight.

YIELD: 6 servings (serving size: about 2/3 cup)

• 1 tablespoon canola oil
• 4 cups chopped sweet onion (about 1 3/4 pounds)
• 1/2 cup uncooked long-grain rice
• 2/3 cup 2% reduced-fat milk
• 1/2 cup (2 ounces) shredded Gruyère cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground allspice
• Cooking spray
• 1/3 cup (1 1/3 ounces) grated Parmesan cheese
• 2 tablespoons chopped fresh parsley (optional)

Preheat oven to 325°. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Place onion in a large bowl. Cook rice in a large pot of boiling water 5 minutes. Drain. Stir rice and next 5 ingredients (through allspice) into onions. Spoon onion mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle evenly with Parmesan cheese. Cover and bake at 325° for 40 minutes. Uncover and bake an additional 5 minutes. Top with parsley, if desired.

Irene Lilja, Corvallis, Oregon, Cooking Light

MAY 2011

Followed pretty closely. Used only ½ TBS of olive oil. Cooked the onions longer than 5 minutes, closer to 12. Used a bit extra rice and a bit extra milk (closer to ¾ cup) and a that milk was a mix of skim with a TBS of whipping cream. Omitted allspice. I thought this was really good. My calculations come out to 213 cal per serving at 6 servings. But that was a HUGE serving. I got 8 servings out @ 160cal per serving. It freezes well.  --JT

Ham, Mushroom, and Gruyère Strata

Modified from Cooking Light
YIELD: 8 servings

Ingredients
• 1 teaspoon olive oil
• 1 large onion, roughly chopped (330g)
• 16oz presliced button mushrooms, broken into halves
• Thick-cut slice of deli ham, chopped (6.5oz)
• 1/4 cup chopped fresh parsley
• 15oz sourdough/French bread chopped or torn
• Cooking spray
• 1 cup (4 ounces) shredded Gruyère or other Swiss cheese
• 2 cups fat-free milk
• 6 eggs
• 2 teaspoons Dijon mustard
• 1 tsp whole grain mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1-2 oz of shredded Parmesean cheese
• Garnish with chopped green onion

Preparation
Heat oil in a large nonstick skillet over medium heat. Add onions; sauté 3 minutes or until translucent. Remove to bowl. Add mushrooms to pan, and sauté 7 minutes or until mushrooms release moisture. Allow moisture to cook off some. Cool slightly, add to onions. Add ham and parsley.

Lightly beat eggs with milk, mustard, salt and pepper. Add grated cheese and stir. Add to cooled mushroom mixture. Stir gently.

Add bread cubes and stir to coat. Pour into a 9x13 sprayed with cooking spray. Sprinkle the top with 1-2 oz of Parmesean cheese

Cover with foil, refrigerate for 8 hours. (I did 1 hour!)

Preheat oven to 350º. Remove strata from refrigerator, and let stand at room temperature 15 minutes. Bake strata, covered, at 350º for 30 minutes. Uncover and bake an additional 20 minutes or until set and golden brown. Sprinkle with chives, if desired.

8servings, each is 375 calories. Good with steamed spinach and cherry tomatoes. Also good for breakfast, lunch, or dinner! I reallllllly liked this. The flavor of the ham, cheese, mushroom was so good. The mustard added a savory flavor that didn't taste like mustard. Same for the parsley -- added flavor without screaming parsley. I used brown sugar ham fromt he deli and the slight sweetness was good too. Loved it!  --JT

Chicken with Eggplant and Basil

(From a magazine at the check stand)

¼ cup (1/3oz) coarsely chopped fresh basil

2 TBS chopped fresh mint (or cilantro)

¾ cup (6 fl oz) chicken broth

3 green onions, including greens, 2 coarsely chopped and 1 thinly sliced

2 cloves garlic

1 TBS peeled chopped fresh ginger

2 TBS olive oil

1 yellow onion, coarsely chopped

2 bell pepper (red or yellow), seeded and julienned

1 lb skinless, boneless chicken breast, cut into strips 0.5” x 2”

2 TBS low-sodium soy sauce

In blender or food processor, combine the basil, mint, ¼ cup of stock, the shopped green onions, garlic and ginger. Pulse until minced but not pureed. Set aside.

In large non-stick frying pan, heat 1 TBS of oil over medium-high heat. Add the eggplant, onion, peppers, and sauté until just tender, about 8 minutes. Transfer to a bowl.

Add remaining oil to pan. Add basil mixture and sauté for 1 minute, stirring. Add the chicken and soy and sauté until chicken in almost opaque throughout, 2 minutes. Add remaining ½ cup of stock and bring to a boil. Return veggies to pan and stir until heated, about 3 minutes. Transfer to serving dish and garnish with sliced green onion.

I liked this very much.  I made a few modifications... I did not add garlic or ginger.  I may have added a little powdered garlic.  I didn't have any mint or cilantro -- I think it would have added to the flavor.  It lacked a bitterness/herbiness/tangyness... not sure how to describe what I was missing.  It was still good, but I wish it had one of those other herbs.  And I used one yellow and one orange pepper.  Would use one red in the future as the color would have looked nice. 

Other than those items, I followed the recipe and liked it very much.  Caution: it is a LARGE quantity of raw veggies to process.  I had to cook in shifts as it wouldn't all fit in the pan at once. 

This recipe makes a large serving.  At 4 servings, it came out to 285calories and at 6 servings it came out to 195cal.  I did 6 servings and added a half serving of rice or quinoa, for an extra 75 calories.  I think I would do 4 servings next time.   

An interesting process, would be adaptable to other veggies/proteins/herbs.
--JT

El Torito's Sweet Corn Cake

10 servings

2/3 cup unsalted butter, at room temperature
1/3 cup masa harina
4 tablespoons cold water
10 ounces frozen corn kernels, or corn from 2 large fresh cobs
3 tablespoons cornmeal
1/3 cup sugar
2 tablespoons whipping cream
1/4 teaspoon baking powder
1/4 teaspoon salt

Place butter in mixer bowl and whip until soft. Continue whipping until very fluffy and creamy. Add masa harina gradually, mixing, and add water gradually, mixing thoroughly. Place corn in blender or food processor and coarsely chop. Stir into masa mixture.

Place cornmeal, sugar, whipping cream, baking powder and salt in a large mixing bowl. Mix quickly. Add butter-masa mixture. Mix lightly, until just blended.

Pour into an 8-inch greased baking pan and cover with foil. Place pan in a larger pan and pour in boiling water halfway up pan containing corn cake. Bake in a preheated 350-degree oven for 40 to 50 minutes, checking on water level; add more boiling water if necessary. When corn cake is cooked through, remove from oven and allow to stand at room temperature for 15 minutes before cutting. Cut into squares or use a small ice cream scoop to serve.

(From El Torito)

Artichoke/GoatCheese Strata

 Another Cooking Light recipe. I wanted some breakfast ideas and stratas seem like they would freeze well (they do!). Plus, I can get loaves of french bread for free, so...

Here's a link to the original recipe

And here's what I did... (added mushrooms, swapped out herbs, used a different bread, used skim milk)

• 1/2 cup finely chopped shallots (about 1 large)
• 1.5 tsp of butter
• 5 oz of baby portabello mushrooms, thinly sliced
• 1 (10-ounce) package frozen artichoke hearts, thawed
• 1.5 cubes of frozen basil
• 1/2 tsp of dry mustard
• 1 3/4 cups skim milk
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 large eggs
• 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 10 oz extra sourdough bread, cut into 1-inch cubes (about 5 cups)
• Cooking spray
• 3/4 cup (3 ounces) crumbled goat cheese, divided

Preparation
1. Heat a large nonstick skillet over medium heat. Cooking spray, add shallots, and cook for 2 minutes, stirring frequently. Remove shallots. Sautee mushrooms in butter, until wilted. Stir in artichoke hearts; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in shallots. Cool 10 minutes.

2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add basil and mustard. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes. (Mine sat for 4 hours.)

3. Preheat oven to 375°.

4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

This made six pretty sizable portions. I used the nutrition info off my products and calculated this at 255cal per serving.

Corny Potato Salad

JT:  Made a potato salad to take to Father's Day dinner. Really wanted to avoid the mayo -- I'd hate it even if it wasn't chock full of calories. The texture and taste have always been bad to me. So, I needed a no mayo potato salad. However, my dad doesn't like vinegar-y things... so, that made finding a good potato salad difficult! I stumbled across this one on foodgawker (fun site to browse, btw). The original recipe can be found here. I made some changes...

CORNY POTATO SALAD
serves 8 side servings

*27oz red new potatoes, cooked till fork tender (I boiled them) And the 27oz was just what I used... Orig recipe called for 2lb.
*2 Tbsp. dijon mustard (or to taste)
*2/3 of a 14oz can of creamed corn
*1 Tbsp. capers (forgot these)
*1 celery stalk, diced
*1 small red bell pepper, diced
*3 radishes sliced
*2 tsp. fresh dill
*1.5 cups of frozen green beans, thawed and dried
*3.5 slices of bacon, cooked super crispy in the oven and chopped

I cooked potatoes ahead of time and cooled. Mix mustard into creamed corn. use more or less, to taste. Could need more creamed corn too, depending on potato volume. Add potatoes and other veggies and mix gently. I garnished with chopped crispy bacon. Would also be good with different veggies -- especially cherry tomatoes! And it could have used a bit of onion.

Nutrition: Calculated the quantities/products I used... Each serving came out to about 130cal. I thought this salad was great. It has a creamy/dressed quality with out added any extra calories.

Bubble Up Pizza

2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
1 jar pizza sauce
2 cups shredded mozzarella cheese, divided
1 cup pepperoni (or other favorite toppings)
5 fresh basil leaves
Preparation: Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.

Pour mixture into greased oven safe skillet or 9×13 baking pan. Chiffonade the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I always bake mine for an additional 5 minutes. Let cool 5 minutes before serving.

from Passthesushi

Miniature Crustless Spinach Quiches

Yield: 3 1/2 dozen quiches
8 eggs
1/4 cup cream
1 10-oz package spinach (thawed, drained and squeezed dry)
2 cloves garlic, minced
1/4 tsp nutmeg
1/2 tsp salt
1 cup of crumbled feta cheese

Directions:
Preheat oven to 425. Mix together eggs, cream, garlic, nutmeg and salt. Add spinach. Grease mini muffin tins. Add about a teaspoon of feta cheese to each cup, and fill with egg/spinach mixture about 2/3 of the way to the top.

Bake for 25-30 minutes or until set. You may want to finish under the broiler for a bit to brown the tops a little.

from the quinces and the pea

Tin Roof Cheesecake

Makes 1 small 5″ cheesecake.
Ingredients
For the crust:
1 3/4 oz. chocolate wafers (~7 cookies)
2 tablespoons halved roasted unsalted peanuts
1/2 teaspoon sugar
pinch of salt
1 1/2 tablespoons unsalted butter, melted
For the cheesecake:
5 oz. cream cheese, softened
1 oz. bittersweet chocolate, melted
2 teaspoons cocoa powder
3 tablespoons sugar
1 large egg
1/4 teaspoon vanilla
For the chocolate covered peanuts:
2 oz. bittersweet chocolate
1 tablespoon butter
1 tablespoon honey (or corn syrup)
pinch of salt
1/4 cup halved roasted unsalted peanuts
Instructions
Preheat the oven to 350° and grease a small 5” spring form pan.
In a food processor, make the crust by grinding together the chocolate wafers, peanuts, sugar, salt and melted butter. Pour the mixture into the spring form pan, and pack it down and up the sides of the pan. Pack very well using a shot glass or small glass.
Bake the crust on a baking sheet for 8 or 9 minutes. When done, remove from oven and turn the oven down to 300°.
Meanwhile, beat together all cheesecake ingredients. Beat until very well combined, but don’t over do it—you’ll put too much air in the batter and cause cracks in your final product.
Pour the mixture into the crust and bake for 36-38 minutes, until the center is slightly jiggly but not wet when you touch it.
Leave the cheesecake in the oven, but turn the oven off and prop the door open with a wooden spoon. Let sit for 30 minutes.
After 30 minutes, move the cheesecake to a wire rack to cool another 30 minutes.
Finally, run a knife around the edge of the pan, and then cover with plastic wrap before moving it to the refrigerator. All of these steps ensure that your cheesecake will not crack or deflate.
Let the cheesecake chill for a minimum of 4 hours.
Meanwhile, make the chocolate covered peanuts: have ready a sheet pan lined with wax paper or a silicone mat.
Combine all ingredients except peanuts in a double boiler and melt over low heat (you can also use your microwave on 20-second pulses). Once chocolate is melted and shiny, stir in the peanuts. Immediately pour this mixture onto the awaiting sheet pan and let cool until set in the fridge (~10 minutes).
When ready to serve the cheesecake, unmold it carefully from the spring form pan, move it to a plate and decorate with large chunks of the chocolate covered peanuts.

From (lost source, sorry!)

Asian Baked Tofu

Asian Tofu Marinade Ingredients:
1 Tbsp rice vinegar or balsamic vinegar
1 Tbsp toasted sesame oil
1 Tbsp Tamari soy sauce
1 tsp sugar or agave syrup
1 Tbsp minced fresh ginger OR 1/2 tsp ground ginger
1 Tbsp minced fresh garlic OR 1/2 tsp powdered garlic
1/2 cup chopped scallions
1/2 tsp cumin
1/2 tsp coriander
pinch cayenne
fresh ground black pepper

How to marinate the tofu:
Open a package of extra-firm tofu, pour out the liquid, and gently squeeze the tofu between the palm of your hands to get rid of the excess water.
Cut the tofu into one-inch chunks. Place the tofu in a medium sized bowl.
In a small bowl, combine all of the marinade ingredients and whisk them together, or screw on a lid and shake until well combined.
Drizzle the marinade over the tofu and toss to coat evenly. Cover the tofu with a lid.
Let the tofu marinate in the fridge, anywhere from 30 minutes to a full day. I let mine marinate overnight.

How to roast tofu:
Preheat the oven to 450 degrees.
Line a baking sheet with parchment paper.
Toss the marinated tofu onto the baking sheet and spread the tofu in an even layer.
Bake for 15 minutes, flip the tofu so it bakes evenly, and return to the oven for another 15 minutes. Enjoy!
This method is more labor intensive than some, but the end result is totally worth the effort. It’s full of flavor, and so good for you. Save any leftover tofu for a salad or a snack!

The most interesting tip I picked up is that if you freeze the package of tofu, the tofu develops a more meat-like texture. The longer the tofu stays frozen, the more dense it becomes. All you have to do is defrost it in the microwave or in the refrigerator. Who knew?

From CookieandKate

Milk Chocolate Brownies

She used 18 snack size Reese’s cups for this, slightly offset to get a piece of peanut butter cup in as many bites as possible.

Any brownie recipe should do, although I don’t recommend really dark brownie recipes or very cake-like brownies. But let’s face it. These are brownies with peanut butter cups inside them. You can’t really mess up.

from Gourmet via Epicurious

DOUBLE IF MAKING PEANUT BUTTER CUP BROWNIES

1 stick (1/2 cup) unsalted butter
8 ounces fine-quality milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1. Preheat oven to 350 degrees.

2. Cover 9 x 9 or 8 x 8 pan with cooking spray or parchment paper.

3. Melt butter and half of the chocolate over low heat until both are completely melted. (Personally, I would actually recommend melting all 8 ounces in one go to give a sweeter taste throughout, especially if you’re making the peanut butter brownies).

4. Remove from heat and cool for approximately five minutes. Stir in brown sugar and vanilla, then beat in eggs one by one until smooth.

5. Combine dry ingredients in separate bowl, whisk, then stir into chocolate mixture. If only half of chocolate was added in Step 3, stir in remaining chocolate.

6. For Peanut Butter Cup Brownies, pour half of batter into pan and top with eighteen Reese’s cups as discussed above.

7. Pour second half into pan, completely covering Reese’s cups, and bake for approximately an hour for peanut butter cup brownies, or 25-30 minutes for regular brownies. This will vary greatly based on how thick your brownies are. Once the top of the brownies no longer jiggles when the rack is moved, remove brownies. Brownies will be lightly fudgy in middle when finished.

from snarkysweets

Made this lentil dish and really liked it.  I like lentils and find they are filling for the calorie count -- high bang for the buck!

Lentil Stew (found online)

1lb bag of green lentils, rinsed and picked through
1 – 32 oz box chicken or turkey stock (or broth if unavailable)
1 medium to large brown onion, diced
4 carrots, roughly chopped (about 2 cups)
1 – 28 oz can diced tomatoes (used low-sodium)
1 large russet potato, diced (about 4 cups) ( I used a sweet potato)
6 cloves garlic, minced (or to taste) (I used WAY less, and frozen.)
2 bay leaves
1/4 tsp kosher salt
½ tsp freshly cracked black pepper

Combine all ingredients in a large Crockpot and set to low for 6 hours. Stir after 3 hours if possible. (I think I cooked it on high for 3 hours, until it seemed done.) Serve with extra veggies - greenbeans, broccoli, spinach, etc. Made 10 servings for me, each was about 1.25cups and 185 calories.  I also added some roasted chicken breast to some of the servings.  Freezes well.

My Quinoa Salad

Going to a friend's house and supposed to take a salad... ran through many options in my head, but running short on time. Decided to try to make do with items already in my house... here's the "recipe"...  I thought it turned out pretty well. It's mostly veggies, with some quinoa added.

-100 calories of cooked quinoa (about a half cup, I used two small prepackaged, frozen servings I had in freezer.)
-half a can of garbanzo beans (200cal)
-a smallish tomato, seeded and chopped
-1/5 of a red pepper, chopped
-a handful of spinach, ribboned
-artichoke hearts from a jar, packed in water, about 10 quarters, sliced.
-juice from one lemon
-cumin (just shook it, but not too much, barely to taste.)

This made 3 large servings for us - I calculate it to be about 145cal per serving.

I also added about 35 cal of chopped avocado to each plate when I served it. Really good with the flavors of the salad. Add at the end though or it will totally break down as you mix.

Thought later about taking a TBS of humus and thinning it out with the lemon juice to make a thicker dressing. I like straight lemon, but not everyone does... and it doesn't exactly hold the salad together at all.

Quinoa Recipe with Roasted Brussels Sprouts, Leeks and Slivered Almonds

This elegant and easy grain dish is vegan and gluten-free. Plump golden raisins add a burst of sweetness. Slivered almonds add some crunch.

First- make your quinoa.

1 cup quinoa
2 cups water
Sea salt, to taste

Add the quinoa and water to a pot (or do it my way- in a rice cooker- here's how) and season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.

Meanwhile- preheat the oven to 400 degrees F.

In a roasting pan, combine:

1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill

To serve:

2 tablespoons fresh Italian parsley, chopped
Sea salt and ground pepper, to taste

Toss the prepared Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.

Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.

Yield: Serves 4

from glutenfreegoddess

Zesty Mahi Mahi

serves 2

1 1/3 pound mahi mahi (I used 2 fillets)
1/3 cup extra virgin olive oil
1/4 cup minced garlic
1 jalapeno, halved, seeded, and thinly sliced crosswise
juice of 1 lemon
2 tblsp white wine vinegar
salt & pepper
For topping:

1/4 cup basil, chopped
2 tblsp minced garlic
zest of 1 lemon
1/4 cup olive oil
1 tblsp buttermilk
3 tblsp minced shallot
In a medium size bowl, mix the 1/3 cup olive oil, 1/4 cup minced garlic, jalapeno, lemon juice, and white wine vinegar. Stir to combine. Place the mahi mahi in a glass baking dish. Pour the marinade over the fish & marinate in the fridge for 1 hour, turning after 30 minutes.

Meanwhile, mix the chopped basil, 2 tblsp minced garlic, lemon zest, olive oil, buttermilk, and minced shallot in a small bowl.

Preheat the oven to 375 degrees. Remove the baking dish from the fridge. Liberally salt and pepper the fish. Bake in the dish with the marinade for 30 minutes, or until the fish flakes easily with a fork.

Remove the fish from the oven and top with the basil mixture. Enjoy while hot!

Health Tip: Mahi mahi is a great source of selenium, which is essential for proper thyroid functioning. Just one 3-oz piece of cooked mahi mahi contains 40 mcg, that’s 57% of the daily recommended amount of 70 mcg.

from EatHealthyFeelGood

Baked Teriyaki Turkey Meatballs

adapted slightly from Cookin' Canuck

Meatballs
1 1/4 lb. ground turkey
2 cloves garlic, minced
2 teaspoons grated ginger
1/4 cup chopped Italian parsley
1/2 teaspoon ground allspice
1 egg, lightly beaten
1/4 cup plus 2 tablespoons panko breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Sauce
1/3 cup rice vinegar
1/4 cup brown sugar
1/3 cup water
1/4 cup soy sauce
1/4 cup canola oil
1 tablespoon all-purpose flour
2 teaspoons grated ginger
2 cloves garlic, minced


Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray.

Add all of the ingredients for the meatballs to a large bowl and use your hands to combine until evenly distributed - try not to overmix. Using about 2 tablespoons of the mixture (I just eyeballed it), form the meatballs by rolling the mixture into a ball in your hands. Arrange the meatballs on the prepared baking sheet. Bake for 15-20 minutes, or until browned and cooked through.

To make the sauce: Whisk together all of the sauce ingredients in a small pan and place over medium heat. Bring to a simmer and cook until the sauce thickens slightly, about 10 minutes.

When the meatballs have finished cooking, remove them from the oven and brush liberally with the sauce then return to the oven for 5 minutes. Serve with remaining sauce.

from tracey'sAdventures

Turkey Meatloaf

Servings: 4-6
Ingredients
• 1 1/2 lbs ground turkey
• 2 pepperoncini peppers, sliced
• 1/4 cup salad green olives, chopped
• 1 cup bread crumbs, plain
• 1 zucchini, coarsely grated (~1 cup)
• 1/2 cup yellow onion, diced
• 1 stalk celery, diced
• 1 TBSP garlic, minced
• 1/8 cup extra-virgin olive oil
• 2 eggs, beaten
• 1 tsp black pepper, fresh cracked
• 1/4 tsp dried oregano, crushed
• 1/2 tsp paprika
• 1/4 cup milk, whole
• 1/2 cup pasta sauce, parmesan tomato herb
• 1/2 cup mozzarella cheese, coarsely grated

Directions
Adjust oven rack to lower middle position. Preheat oven to 325° F.
In a large mixing bowl, combine all ingredients. Mix quickly just to combine. Don't overwork the mixture or you'll get a compact loaf.
Loosely form the mixture into a loaf and lightly press into a 9x5 loaf pan. Top with parmesan tomato herb sauce and spread evenly over surface. Bake for 40 mins at 325° F.
Remove from oven. Sprinkle mozzarella cheese on top, then return to oven and bake another 10 mins.
Remove from oven. Serve turkey meatloaf hot. Goes great with garlic mashed potatoes, portobello mushrooms, and peas-and-carrots. Enjoy!
from Basil-Kitchen

Turkey Tamale Casserole

I made 8 servings of a Turkey Tamale Casserole adapted from a Cooking Light recipe.  --JT
My adapted recipe...

Turkey Tamale Casserole
Yield: 8 servings
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1 egg
1 teaspoon ground chipotle chili pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
1 20-oz pkg of ground turkey breast (98%lean), crumbled and browned

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 6 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with cooked turkey; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 10 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces. Top with avocado or FF sour cream. (didn't have any sour cream, so I used avocado.) Calories per serving: 300, 330 with a serving of frozen veggies. Cost per serving (including the veggies) = about $2

I ate one serving and pacakged the rest with a side of green beans or broccoli. I liked the meal a lot. It filled me up and satisfied my craving for Mexican food.  However, the green chili flavor wasn't as strong as I would have liked. Future options:  Add black beans to chicken mixture.  Make without meat, veggies (onion, pepper, mushroom, beans).  Serve with a salad.

could have used less cheese.

packaged for freezing.

Roasted Green Tomato Salsa.

The Veggie Roast
1 tsp Kosher salt
1/2 tsp fennel seed
1/2 tsp cumin
1 tsp Mexican oregano (Regular o. is fine too.)
1/4 tsp Black peppercorns
1 Tbsp olive oil
1 Vidalia (or other sweet) onion Make it a big one.
8 oz assorted mild chiles (like banana and poblano). Roasted (see notes).
4 oz jalapeno chiles Roasted (see notes).
4 lbs green tomatoes Quartered with stem ends removed (renders ~ 3 lbs usable).
The "Dressing"
1 Tbsp extra-virgin olive oil
1 tsp Kosher salt
2 tsp cilantro Dried; use twice as much if fresh.
2 Tbsps tequila
1/4 cup cider vinegar
2 Tbsps demerara (raw) sugar
2 Tbsps key lime juice
2 cloves raw garlic minced
10 cloves roasted garlic That's about 1 bulb's worth.
1 fresh jalapeno chile A big one; minced with seeds removed.
1/4 cup green onion minced

For the veggies, preheat oven to 450F. With a mortar & pestle or spice grinder, grind 1 tsp of salt, black pepper, fennel, cumin, oregano, and black peppercorns. Toss with the onions. Put into a large stainless steel oven-safe pan & drizzle with 1 tbsp of olive oil. Roast onion for 15 minutes. Add tomatoes and roast for another 30 minutes. If you're needing to roast your garlic, wrap it in foil and throw it in the oven now as well. After time has elapsed, remove everything to let cool. This is a good time to roast and prep the chiles.

For the dressing, whisk 1 tbsp olive oil, 1 tsp salt, cilantro, tequila, cider vinegar, demerara sugar, lime juice, minced garlic, roasted garlic, and diced jalapeno.

Dump broiled veg and dressing into a food processor. Buzz long enough to incorporate, leaving some chunks. Stir or pulse-in minced green onion. Chill for 3-5 hours (overnight would be better) and adjust seasoning (if necessary) before serving.

From SOmethingEdible

AMAZING flavor for just about anyhting that needs some zing!  -JT

Asparagus and Baby Artichoke Quinoa Salad

(makes 4 servings)
Ingredients:
8 baby artichokes
1 tablespoon olive oil
1 cup quinoa
2 cups vegetable broth (or water)
1/2 cup asparagus and ramp pesto (regular pesto!)
1/2 pound asparagus (trimmed, cut into 1 inch pieces and blanched)
1 cup chickpeas (drained and rinsed)
1/4 cup feta (crumbled)
1 splash lemon juice

Directions:
1. Peel the leaves from the artichokes until you get to the paler tender inner 2. leaves. Cut the top third off and discard and cut the artichoke in half.
2. Heat the oil in a pan.
3. Add the artichoke hearts and saute until tender, about 6-8 minutes.
4. Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.
5. Mix everything and serve

Lebanese Stuffed Zucchini (Mom!)

Ingredients:
1 kilo medium zucchinis (Or some giant overgrown ones!)
½ pound ground beef
½ cup short grain rice
3 ripe tomatoes
1 tsp salt
1/4 tsp allspice
1/4 tsp cinnamon
2 tbsp tomato paste
4 cups stock
4 garlic cloves crushed
2 tbsp dried mint

Wash the zucchinis, cut off stem and hollow them with an apple corer. Wash them again and drain them. Wash the rice then drain it.
Prepare the stuffing by combining the rice, the ground meat, the diced tomatoes, the salt, pinch of pepper and spices. Stuff the zucchinis with this mixture to within 1/2 inch of the top. This can leave a space for the rice during the cooking. Place the zucchinis in a large pot, add the stock to cover. Bring it to a boil then reduce heat, and simmer covered for around 45 mn to 1 hour. 5 mintues before the end, add 2 tbsp of tomato paste and the crushed garlic combined with the dried mint. Rectify the seasoning and serve hot.

Sweet Potato & Edamame Baked Burrito

This unusual burrito recipe was inspired by the traditional samosa filling of sweet potatos and sweet peas but had been dressed up with spicy salsa, vegetables and a non-dairy cheese sauce for a wonderful combination of textures and flavors. Baking the burritos seals the toritillas, giving this handheld entree a rich golden color and making it easier to eat. The filling can be made several hours ahead, but the burritos should be assembled just prior to baking to keep the torillas from getting soggy.

Makes four large burritos

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
4 medium-sized sweet potatoes, or 4 cups sweet potato puree
2 T. olive oil, divided
1 large onion, sliced in large strips
1½ t. cardamom
1½ t. salt, divided, plus more to taste
1 cup frozen shelled edamame, thawed
(Replacement for vegan cheese sauce...)
1 4-oz. bag baby spinach, stems removed
1 cup chunky spicy salsa, either homemade or store-bought
4 large whole-wheat tortillas
Hot sauce and spinach leaves, for topping (optional)

Preparation:
1. Preheat the oven to 400 F. Line a large baking sheet with a piece of parchment paper and set aside.

2. Heat a large pot of boiling water. Chop the potatoes into small chunks and boil until tender, about 10 minutes and drain. Carefully, using gloves if necessary, remove the skins from the potatoes (they should slip off rather easily, but they will be extremely hot). With a fork or potato masher, mash the potatoes well. Set aside.

3. In a heavy-bottomed skillet over medium heat, heat 1 T. of the oil, adding the onions and cardamom once hot. Stirring frequently, cook the onions for about 10 minutes or until translucent and fragrant. Remove from heat and mix the onions, 1 t. of the salt and the edamame with the mashed sweet potatoes. Set aside.

4-6. Cheese Sauce nonsense.

7. Assemble the burritos. Place the tortillas on the prepared baking sheet. Spread approximately ¼ of the sweet potato mixture on the center of each of the tortillas, leaving about 1 inch on each of the sides and about 2 inches on the top and the bottom of the tortilla. Top mixture with about ¼ of the spinach leaves but reserving a few, followed by ¼ cup of the spicy salsa and ¼ of the cheese sauce. Top the cheese sauce with the reserved spinach leaves (this will keep the tortillas from getting soggy).

8. Roll the burritos. Fold the 1-inch sides of the tortillas toward the center of the tortillas, just barely folding over the edges of the filling. Pull the "bottom" of the tortilla up over the filling mixture, tucking the edge of the tortilla just underneath the filling while continuing to hold in the sides. Roll the tortilla until the "top" of the tortilla now forms a seam at the bottom. Push in the sides with your fingers if necessary.

9. Bake burritos for about 20-25 minutes, carefully flipping half-way through. Serve hot with hot sauce and more spinach leaves if desired.

Chicken Afritada

1 whole chicken, cut up
1 14-oz or 28-0z can diced tomatoes (you can use tomato sauce, too)
1 onion, cut in large pieces
olive oil, for sautéing
2-3 carrots, peeled and cut in 1 inch pieces
1-2 pieces broccoli cut into florets
Chopped cilantro (optional)
1-2 tablespoons fish sauce

Start by heating a few tablespoons of olive oil over medium-high heat. Add the rinsed chicken pieces to the pot and lightly brown the sides. This would take about 4-5 minutes. Add the chopped onion and cook for another 2-3 minutes. Add the fish sauce then the diced tomatoes. Stir all together then cover the pot and simmer until the chicken is cooked, about 30 minutes. Keeping the pot covered with a lid will help to create a sauce for the stew. Taste midway through cooking for additional seasonings. You can add a bit of salt or more fish sauce. Add the carrots about 2o minutes before the stew is cooked and the broccoli about 5-10 minutes before. Stir in the cilantro (if using) a few minutes before serving. Serve with rice or fresh bread.

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