Cranberry Onion Chicken

I based this off a recipe I had at a friend's house... Cranberry Onion Chicken.  I swapped the french dressing for orange juice and made it in the crock pot.  After it cooled, I bagged up individual portions and froze them.  It holds well in the freezer because of the sauce.  I like it over a baked potato with veggies. 

This is a vague recipe-like idea :).

Mix a can of cranberry sauce (gel or whole berry) with 1 - 1.5 cup of orange juice.  Add an envelope of onion soup mix and combine well.  Place 5-6 chicken breasts in the crockpot and cover with the mixture.  Cook on low for 6-8 hours. 

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

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.

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.

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

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

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

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

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!

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