Katie's Spinach Chickpea Curry

(With a few Jessica adjustments) 

This recipe came from Katie while they were living in Fairfax, VA. I add shredded chicken and thicken the sauce just a bit, and everyone in our family LOVES it. This recipe feeds our family of six two meals. I actually double this sometimes in my BIG blue pot and freeze half for later. You could easily cut the recipe in half for a smaller crowd. 

This is a great vegan recipe without the chicken. 

 Ingredients: 

4 TBSP Olive oil 

2 Onions diced 

4 cloves garlic minced 

3 TBSP fresh grated ginger (2 tsp dry) 

3 TBSP curry powder 

3 TBSP flour (for thickening but easily omitted for gluten free) 

3 cans diced tomatoes (14.5oz cans) 

2 cans coconut milk (14.5 oz cans) 

1-2 tsp kosher salt 

1 TBSP sugar 

2 cans chickpeas drained and rinsed (14.5 oz cans) 

4-5 cups shredded chicken 

8-10 cups fresh spinach 

optional chili flakes 

Instructions: 

Cut four chicken breasts in half lengthwise, immerse in pot of water w/ dash of salt (and chicken stock granules if you like). Bring to a boil with lid on and simmer for 15-20 min. Remove from water when thorougjly cooked, cool on a plate then shred with forks, hands, or in a Bosch for 20-30 seconds. 

Chop onion, sauté in olive oil and pinch of salt on med/high heat until translucent 

Add minced garlic and fresh ginger, cook another two minutes turn heat down a bit 

Add curry powder and flour, stir and cook another two minutes 

Add diced tomato with liquid and coconut milk, stir well to incorporate 

Add the salt and sugar (taste and adjust), turn down heat and simmer 10 minutes 

Add chickpeas (drained and rinsed) and shredded chicken 

Add spinach and cook until heated through and spinach is wilted

 Notes: Serve over Basmati or Jasmine rice

Spicy Green Been Salad

Spicy Green Bean or Asparagus Salad
(original recipe calls for asparagus)
from Natalie DuPree Cooks Great Meals for Busy Days

3 green onions, chopped
3 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tbsp oriental sesame oil
1 Tbsp olive oil
4 garlic cloves, peeled & chopped
1 Tbsp sugar
1/2 tsp chili oil (maybe start with a 1/4 tsp)
1/2 tsp dried red pepper flakes (start with a 1/4 tsp)
2 lbs asparagus (peeled) or green beans (tips removed) and blanched

In a small bowl combine the green onions, soy sauce, rice wine vinegar, oriental sesame oil, olive oil, garlic, sugar, chili oil, and red pepper flakes. Mix thoroughly and pour over blanched vegetables. Chill at least 2 hours before serving. Serves 4-6.

Mom's Notes: I always want more marinade than they tell you because if you do this amount of marinade it will not cover the beans and I think everything should be covered. Now the last time I made them they were not a hit and I was surprised because I had let them marinate too long and people didn't like them. Maybe I marinated them for 5 days or something and I thought 3 days would be better. But again this is something you need to experiment with, take notes on, and decide how you like it.

Superfood Quinoa Bowl (with sweet potatoes and popped black beans)

INGREDIENTS

• • 12 oz sweet potatoes
  • olive oil
  • 1 oz sunflower seeds
  • 1 oz pepitas
  • 1 C quinoa
  • 2 lemons
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 2 boxes or cans black beans
  • 1/2 oz fresh cilantro
  • 4 roma tomatoes
  • 2 jalapeno peppers
  • extra virgin olive oil
  • 2/3 C plain yogurt
  • 4 oz spinach

---

INSTRUCTIONS

• 1. Preheat the oven to 400 F. Halve the sweet potatoes lengthways, rub with a little oil, sea salt and black pepper, then place cut-side down on a baking sheet. Roast for around 30 minutes or until soft.
  2. Toast the sunflower seeds and pipettes in a large dry saucepan over a medium heat until golden and tip into a bowl.
  3. Place the quinoa in a strainer and rinse under cold running water. Tip the quinoa into the saucepan. Cover with 4 C boiling salted water, place over a medium heat and bring to a boil. Reduce the heat and cook for 20 minutes or until tender, then drain well. Tip back into the pan, season to taste, finely grate in half the zest of 1 lemon, squeeze in the juice, then cover.
  4. Thinly slice the garlic. Heat a splash of olive oil in a pan over a medium heat, add the garlic and smoked paprika, then cook for 1 to 2 minutes, or until golden.
  5. Drain and add the beans, then cook over a medium heat for 5 minutes, or until popped and crispy.
  6. Pick and roughly chop the cilantro leaves, roughly chop the tomatoes and place into a small mixing bowl. Finely chop and add the jalapeños, along with a splash of extra virgin olive oil, then season to taste.
  7. Spoon the yogurt into a small bowl. Finely grate in half the zest from the remaining lemon, squeeze in the juice and season lightly.
  8. Divide the quinoa between your plates and top with a sweet potato half, cut-side up. Serve the beans on top, add a dollop of yogurt, drizzle over the tomato and jalapeño salsa and sprinkle over the toasted seeds.
  9. Dress the spinach in the remaining lemony yogurt and serve on the side.

Roasted Cauliflower and Squash Tacos

• Vegetable Filling

  • 10 oz. Cauliflower Florets
  • 8 oz. Butternut Squash
  • 1 tsp Cumin
  • 1 tsp Chili Flakes
  • Honey
  • 1 tsp Chili Powder

• Yogurt Crema

• 0.25 ounce Parsley
• 1 Lime
• 2 cloves Garlic
• 1/3 C Greek Yogurt or Sour Cream
• 4 tsp Olive Oil
• Salt and Pepper
• 6 Flour or Corn Tortillas
• 1/2 C Feta Cheese

Wash and dry all produce. Preheat oven to 425 degrees. Place cauliflower on one baking sheet and squash on another. Sprinkle chili powder and cumin evenly over both baking sheets. Drizzle squash with 2 tsp honey and as much of the chili flakes as you’d like.

Toss cauliflower and squash with a large drizzle of olive oil and a pinch of salt and pepper. Put baking sheets in oven and roast until veggies are golden brown and tender, 20-25 minutes, tossing once halfway through.

Finely chop parsley. Cut lime into wedges, reserving 2 wedges for serving. Mince 1/4 tsp garlic.

In a medium bowl, combine 1/3 cup yogurt (we sent more), minced garlic, half the parsley, and a few squeezes of lime (to taste). Season with salt and pepper. Stir in 1 TBSP water to thin out crema.

With 5 minutes left to go on veggies, wrap tortillas in foil and place in oven to warm.

Spread each tortilla with yogurt crema and top with cauliflower, squash, feta cheese, and a sprinkle of parsley. Plate tacos and serve with a lime wedge for squeezing.

Tabouleh with Feta

2 pounds bulgur wheat
1 1/2 cups fresh lemon juice, plus additional to taste
6 cups hot water
3 medium cucumbers, seeded and chopped very small
8 ripe medium tomatoes, seeded and chopped very small
1 medium red onion, minced
2 cloves garlic, minced
3 bunches parsley, finely chopped
5 T fresh mint
2 cups (8 oz) crumbled feta
1 1/2 cups (or as needed) olive oil
salt and freshly ground pepper to taste

1.  Place the bulgur in a large mixing bowl and pour over 1 1/2 cups fresh lemon juice and the hot water. Let stand until the bulgur is tender, 30 to 40 minutes. Drain off any excess liquid.

2. Add the cucumbers, tomatoes, onion, garlic, parsley, mint, and feta to the bulgur and toss to combine. Dress with enough of the olive oil and additional lemon juice to make the salad moist but not runny. Season with salt and pepper.

3. Refrigerate the salad for several hours to allow the flavors to blend. Serve cold or at room temperature accompanied with pita bread.

Makes 14-16 servings.

Notes: Mom made this and I think used garlic powder instead of fresh, cherry tomatoes instead of regular, and only used 2 bunches of parsley.

My favorite panini

Good sliced bread (like french or sourdough or pugliese or ciabatta)

Butter

Apricot preserves

Chopped walnuts

Thinly sliced gruyere

Arugula

Butter the outsides of two slices of bread.

Spread apricot preserves on the insides.

Scatter maybe a tablespoon of walnuts on one slice over the preserves.

Cover that with some arugula leaves (a small handful).

Cover all that with a slice or two of gruyere, and put the other slice of bread on top.

Grill in a George Foreman or panini press until golden brown.

Simple and heavenly.

Pasta with Roasted Broccoli, Garlic and Almonds (for Caroline)

From Cooks Illustrated. The recipe says it works best with short molded pasta, such as fusilli, campanelle, or orecchiette. I have used fusilli, orecchiette, bowtie, spirals, and penne.  I liked penne the least.

Also, I have roasted garlic cloves that were already peeled and cut in half, and that was way easier than trying to squeeze hot roasted garlic out of the skins after the fact.

Pasta with Roasted Broccoli, Garlic and Almonds
Serves 4

2 heads garlic, papery skins removed, top quarter of heads cut off and discarded
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1 1/2 pounds broccoli
Table salt and ground black pepper
1/4 teaspoon sugar
1 pound pasta
1/4 teaspoon red pepper flakes
2-3 teaspoons juice from 1 lemon
1/4 cup chopped fresh basil leaves
2 ounces Manchego cheese, grated (about 1 cup)
1/4 cup slivered almonds, toasted

Adjust oven rack to middle position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut one 12-inch sheet of foil and spread flat on counter. Place garlic heads, cut-side up, in center of foil. Drizzle ½ teaspoon oil over each head and seal packet. Place packet on oven rack and roast until garlic is very tender, about 40 minutes. Open packet and set aside to cool.

While garlic is roasting, prepare broccoli. Cut broccoli at juncture of crowns and stems; remove outer peel from stems. Cut stems into 2- to 3-inch lengths and each length into ½-inch-thick pieces. Cut crowns into 4 wedges if 3 to 4 inches in diameter or 6 wedges if 4 to 5 inches in diameter. Place broccoli in large bowl; toss with 2 tablespoons oil, 1 teaspoon salt, pepper to taste, and sugar.

Remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing cut sides down. Return baking sheet to oven and roast until broccoli is well browned and tender, 10 to 15 minutes.

While broccoli roasts, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Squeeze roasted garlic cloves from their skins into small bowl. Using fork, mash garlic to smooth paste, then stir in red pepper flakes and 2 tablespoons lemon juice. Slowly whisk in remaining 1/4 cup oil.

Drain pasta, reserving 1 cup cooking water, and return pasta to pot. Add chopped broccoli to pasta; stir in garlic sauce, ¼ cup cooking water, basil, and ½ cup cheese. Adjust consistency with additional cooking water and season with salt, pepper, and additional lemon juice to taste. Serve immediately, sprinkling with remaining ½ cup cheese and toasted almonds.

20 Minute Black Bean Soup

2 T olive oil
1 onion, chopped
4 garlic cloves, minced
2 t ground cumin
1 t chili powder
2 15.5-oz cans black beans, drained & rinsed
15-oz can diced tomatoes in juice
1 1/2 c vegetable broth
1 t salt
1 handful chopped cilantro
1/4 c feta cheese
chives or green onions, chopped (optional)

In a large pan, heat olive oil over medium. Add onion and garlic, and cook 6-8 minutes, until beginnning to brown. Stir in cumin and chili powder. Add black beans, diced tomatoes, vegetable broth, salt and cilantro. Bring to a boil, and allow to cook for 2 minutes. Transfer 1 c to a blender, and process until smooth. Stir back into soup. Remove from heat, and serve topped with feta and chives.

Source: Fresh 365

Eggplant Gratin with Ricotta Custard and Parmesan

A Crescent Dragonwagon recipe.  Shelley and mom have both raved about this when I've made it in the past, so here it is.

It sounds fancy, but it's really not.  And there are some simplifications you can do if you want to save time.  I'll type it up as written and then say my simplifications at the end.

Cooking spray
2 medium-large eggplants, thinly sliced and soaked in salt water for 15 minutes
1/2 C stale but not crisp-dry breadcrumbs
2 cloves garlic
2 Tbsp chopped Italian parsley
1 tsp olive oil
3 oz. neufshatel reduced-fat cream cheese, softened
1 large egg
2 tsp cornstarch or arrowroot
1/2 C evaporated skim milk
Several gratings of fresh nutmeg
Salt and freshly ground black pepper to taste
1/4 lb. ricotta salata, crumbled
8-10 fresh basil leaves
1 1/2 C Basic Wintertime Italian Tomato Sauce (recipe to follow)
2 oz. (about 1/2 C) freshly grated Parmesan cheese

1.  Preheat the oven to 375.
2.  Spray a jelly-roll pan and a medium gratin dish or casserole with cooking spray.  Set aside.
3.  Rinse the salt water off the eggplant slices under cold running water.  Pat dry.  Lay the eggplant out on the prepared jelly-roll pan.  Cover the pan tightly with foil and bake until softened, about 15 minutes.  Remove from the oven and set aside.
4.  Combine the breadcrumbs with the garlic, parsley, and oil in a food processor.  Buzz, pulsing as needed, until the garlic and parsley are finely minced.  Transfer the crumb mixture to a small bowl and set aside.
5.  Without washing the food processor, make the binding custard:  Combine the neufchatel, egg, cornstarch, and 2 tablespoons of the evaporated skim milk in the food processor.  Pulse until the mixture is failry smooth, pausing from time to time to scrape down the sides.  With the motor running, pour in the remaining evaporated skim milk.  Season to taste with nutmeg, salt, and pepper.  Add the crumbled ricotta salata and pulse to just combine.  Do not puree, as you want chunks of ricotta salata remaining in the mixture.
6.  Line the bottom of the prepared gratin dish with about half of the eggplant.  Tear up the basil and scatter it over the eggplant.  Top with the tomato sauce.  Add another layer of eggplant, then pour the binding custard over it.  Sprinkle the Parmesan over the custard, then cover with the breadcrumb mixture.  Bake until the crumbs are golden brown and crisp, about 30 minutes.

Note: Ricotta salata is a pleasing, mild cheese, firm enough to slice, pure white, amiable, with a bit more salty bite to it than creamy fresh ricotta.  It's not easy to find in northwest Arkansas, so I occasionally fake it with my Ricotta Sorta-Salata, made by creaming together 1 C part-skim ricotta, 2 oz. feta cheese, and 1 oz. neufchatel reduced-fat cream cheese in the food processor.  Not authentic, but it does the trick.


Okay, here are my simplifications:

Obviously it's best and tastiest to do it as written.  It's also the most expensive and time consuming.  So sometimes I do any or all of the following to save time:

-use half a jar of marinara/tomato/pasta sauce instead of making my own.
-use ground nutmeg instead of fresh.
-use canned breadcrumbs.
-use regular cream cheese if I don't have the lower fat neufchatel on hand.
-make the Ricotta Sorta-Salata; I've done it without the feta when I didn't have that, and it turned out fine.
-I think I left out all but 2 Tbsp of the evaporated milk on accident one time, and it still tasted good.
-sometimes I don't bother spraying the pans or covering the eggplant with foil, and I've never had a problem.  One thing I always do, though, is soak the eggplant in the salt water and rinse.  This draws out the bitterness of the eggplant.

Beans and Greens Soup

This is a quick, simple, tasty and nutritious vegetarian Blendtec recipe.  Although I imagine a regular old food processor or blender would do the trick just fine as well.

1 Tbsp olive oil
1 medium onion, roughly chopped
1 clove garlic, minced (I usually do a little more)
2 C low-sodium vegetable broth, divided (I usually do a little more)
4 C kale, approx 6-8 leaves, ribs removed and roughly chopped
2 (15 oz) cans white beans, drained, rinsed and divided
1/2 tsp crushed red pepper (a scant 1/2 tsp if you don't like things too spicy)
1/3 tsp ground cumin

Heat oil over medium-high heat in large saute pan.  Add onion and garlic and cook until tender, approx. 5 minutes.  Add 1 C broth and kale to pan and cover.  Cook until kale is wilted, approx. 5 minutes.  While kale is softening, add remaining broth, half of beans, crushed red pepper and cumin to blender.  (If you're using a Blendtec, select the "Batters" mode which blends at a crazy fast speed for about 15 seconds.)  Add bean blend and remaining whole beans to pan.  Simmer for approx. 5 minutes and serve.

Emma's Tried and True Spinach Salad

Dressing

1/3 C olive oil
1/4 C red wine vinegar
1/2 tsp salt
3-4 Tbsp sugar or honey
1 Tbsp chopped fresh onion (sometimes I'll use a tsp of dry minced onion, or onion powder, or no onion in the dressing at all if I'm going to put red onion in the salad...)
1 Tbsp poppyseeds
1 Tbsp dry mustard

I put all the ingredients in a mason jar and shake to combine. This usually makes more dressing than I need, but it depends on how many people you're serving and how heavily dressed you like your salad.

Greens

I mix baby spinach with a spring lettuce mix, but any combination of lettuces you want would do.

Toppings

I always put in the following:
toasted slivered almonds
shredded Swiss cheese
cottage cheese
a cubed, unpeeled fuji apple or two

I'll put in any or all of the following if they're in season/I have them on hand/I'm in the mood:
grapes, halved
sliced strawberries
raspberries
blackberries
pomegranate arils
chopped red onion
cooked, crumbled bacon

Creamy Cauliflower Soup

Recipe can be found here.

Green Chili Zucchini Enchiladas

I got this recipe from a friend of mine in California. She hosted a baby shower for another friend in the ward. Instead of bringing baby gifts, we all brought an ingredient and made a few freezer meals together. I haven't personally frozen these, but I'm sure they'd be fine.

In my experience, this makes a little more than can actually fit in a single 9 x 13 pan.


Green Chili Zucchini Enchiladas 


8 tortillas Enchilada filling:

2 Tbsp oil
 2 cups cooked rice
1 onion, chopped
1 zucchini, chopped
1 red pepper, chopped
1 can corn
1 can black beans
1 can kidney beans
1/4 c. chopped cilantro (plus extra for garnish on top if desired)
1 tsp cumin
Salt and pepper to taste


Green chili sauce:

3 T. butter
1 tsp garlic
1 medium onion, finely chopped
2 cups milk
 3 tbsp flour
1 tsp vegetable or chicken bouillon
1/4 tsp salt
1 tsp cumin
1 tsp coriander
1 can diced green chilies
1 cup grated monterey jack or cheddar cheese

Preheat oven to 350 degrees. Heat oil over medium heat and sauté onion, red pepper, and squash until tender. In a bowl mix all filling ingredients including cooked onion and squash. In a saucepan melt butter and then add garlic and onion and cook until onion is translucent. Remove pan from heat and stir in flour. Return to burner and drizzle in milk, stirring continuously until mixture thickens. When all milk has been incorporated, add bouillon, salt, cumin, coriander and green chilies.

Grease a 9×13 baking pan, place 1/2-3/4 cup of filling in each tortilla and roll up. It’s best if you wilt each tortilla in oil or steam to soften. Place filled tortillas in prepared baking pan seam side down. Once baking dish is filled cover with green chili sauce and sprinkle cheese on top. Bake 20-25 minutes. Cool for 5 minutes and garnish as desired.

Wheat Berry Salad with Red Fruit

Here's the wheat berry salad recipe I made last night.  I changed a few things: I added strawberries; I used red wine vinegar in place of raspberry vinegar; and while I tripled the recipe, I only doubled the oil, vinegar, salt, and pepper.

Wheat Berry Salad with Red Fruit
http://www.eatingwell.com/recipes/wheat_berry_salad_with_red_fruit.html

From EatingWell: March/April 2007

For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette—a winning combination. Serve over a bed of peppery arugula for lunch or a light supper.

6 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 2 hours

Ingredients

Wheat Berries
2 cups hard red winter-wheat berries (see Tips)
7 cups cold water
1 teaspoon salt

Salad
1/3 cup freshly squeezed orange juice
1/3 cup dried cranberries
1 large Fuji apple, unpeeled, diced
1/2 cup pecan halves, toasted (see Tips) and coarsely chopped
3 tablespoons raspberry vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

To prepare wheat berries: Sort through wheat berries carefully, discarding any stones. Rinse well under cool running water. Place in a large heavy saucepan. Add water and 1 teaspoon salt. Bring to a boil over high heat, then reduce heat, cover, and simmer gently, stirring occasionally, for 1 hour. Drain and rinse. Let cool to room temperature. (Makes about 4 1/2 cups.)

To prepare salad: Combine orange juice and cranberries in a small bowl. Let stand for 15 minutes.
Combine 3 cups of the cooked wheat berries, apple and pecans in a large bowl; stir gently. Drain the cranberries, reserving the juice. Stir the cranberries into the wheat berry mixture. (Refrigerate the extra cooked wheat berries for up to 2 days or freeze for up to 1 month.)

Whisk the reserved orange juice, vinegar and oil in a small bowl until combined. Season with 1/4 teaspoon salt and pepper. Pour over the salad and stir gently to coat. Refrigerate for at least 30 minutes to allow the flavors to combine. Serve cold or at room temperature.

Nutrition

Per serving : 316 Calories; 14 g Fat; 2 g Sat; 9 g Mono; 0 mg Cholesterol; 42 g Carbohydrates; 7 g Protein; 6 g Fiber; 365 mg Sodium; 100 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 Starch, 1 Fruit, 2 1/2 Fat

Tips & Notes

Make Ahead Tip: Cover and refrigerate the cooked wheat berries for up to 2 days or freeze for up to 1 month; refrigerate the prepared salad for up to 1 day.

Tips: Wheat berries are whole, unprocessed grains of wheat. Varieties (hard, soft, spring or winter) can be used interchangeably. Labeling is inconsistent—you may find them labeled “hard red winter wheat” without the words “wheat berries.” Find them in natural-foods markets and online at kingarthurflour.com.

To toast pecan halves, spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Vegetable Enchiladas (adapted from Martha Stewart)

2 T olive oil
2 tsp ground cumin
1/4 cup all purpose flour
1/4 cup tomato paste
1 can (14 1/2 oz) reduced sodium vegetable broth
some canned green chile enchilada sauce, to taste (my addition)
coarse salt and ground pepper
3 cups grated pepper jack cheese (12 oz)
1 can (15 oz) black beans, rinsed and drained
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1 box (10 oz) frozen corn kernels, thawed (I used a can, drained)
6 green onions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

Sauce:
In a medium saucepan, heat oil over medium.  Add 1 tsp cumin, flour, and tomato paste; cook, whisking, 1 minute.  Whisk in broth and 3/4 cup water; bring to a boil.  Reduce to a simmer, and cook until slightly thickened, 5-8 minutes.  (I thought the sauce was too bland, so I added some canned green chile enchilada sauce to this mixture.  I probably used about 2/3-3/4 cup.  You don't want it to be too runny, but it definitely needs a bit more flavor).  Season with salt and pepper, set aside.

Filling:
In a large bowl, combine 2 cups cheese, beans, spinach, corn, the whites of the green onions, and remaining 1 tsp cumin; season with salt and pepper.

Preheat oven to 400.  Spray or lightly oil two 8-inch squre baking dishes; set aside.  Stack tortillas, wrap in damp paper towels, microwave on high for 1 minute.  Top each tortilla with a heaping 1/3 cup filling, roll up tightly and arrange, seam side down, in prepared baking dishes.

Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce.  Bake, uncovered, 15-20 minutes.  Cool 5 minutes; serve garnished with green parts of green onions.

some online comments to consider:  some people liked adding chipotle Tabasco sauce, or an enchilada sauce packet to the sauce, or using green chile enchilada sauce instead of this sauce.  Some said to bake and then freeze in portions, but the sauce doesn't warm up nicely.  You could freeze the enchiladas, then thaw them and bake with freshly made sauce.

Reds and Greens Salad

4 cups romaine lettuce pieces (I used more)
4 cups spring mix (I used less)
1 cup red seedless grapes, halved
2/3 cup crumbled feta cheese
1/2 cup sliced red onion
1/2 cup dried cranberries
1/2 cup pistachio nuts

Mix all and lightly dress with:

Balsamic Vinaigrette
1/2 cup olive oil
juice of 1 lemon
2 T balsamic vinegar
2 t Dijon mustard

My notes:

This recipe is from The Food Nanny Rescues Dinner (bought at Costco awhile back). It says it serves 4 to 6, but that all depends, of course. I like to make a goodly amount, but the family is not eating as large servings as the bag or recipe says. Generally.

The recipe calls for pistachios, but I used toasted slivered almonds. I got the pistachios, but it was a pain trying to remove the paper skins from each nut. I would hold a nut in my fingers and try to twist it and see if the paper would loosen for removal. It sometimes did, sometimes didn't. I didn't know if they would be good or if the paper would get yucky, so I sent the almonds instead. However, in the leftovers I kept for myself I added the pistachios, and they were terrific. So if you've got the time and the patience, they would be good. But I'm sure the almonds were fine, too.

I don't like running out of salad dressing and having to make more, so I doubled the recipe. Don't know if there were many leftovers or not.

I wasn't sure I wanted a strong olive oil taste, so I put in half olive oil and half corn oil. It seemed a little tart to me, so I added a spoonful of sugar and then I liked it better.

I REALLY liked this.

Roasted Asparagus Soup with Sun-dried Tomatoes and Parmesan Croutons

A delicious recipe I found on the Food Network website.  I get lots of compliments on it every time I make it.

4 slices bread, cut into 1-inch cubes
Cooking spray
2 tablespoons grated Parmesan
1 tablespoon olive oil
2 leeks, rinsed well and chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Roasted asparagus, chopped, about 4 cups
1 baking potato, peeled and cut into 1-inch pieces
6 cups reduced-sodium chicken or vegetable broth
1/2 cup diced oil-packed sun-dried tomatoes (opt.)
Grated pecorino romano on top (opt.)
Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

Arrange bread cubes on prepared baking sheet and spray with cooking spray.  Sprinkle cubes with parmesan cheese.  Bake for 10 to 15 minutes, or until golden brown.

While the croutons are baking, heat oil in a large saucepan over medium heat.  Add leeks and garlic and cook for 2 minutes, or until soft.  Add bay leaves and thyme and cook for 1 minute, or until fragrant.  Add asparagus, potato and broth and bring to a simmer.  Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender.  Remove bay leaves, and using an immersion blender, or a regular blender working in batches, puree soup until smooth.  Ladle soup into bowls and top with sun-dried tomatoes and croutons.

My notes:
-Prepping the asparagus is the hard, time-consuming part.  Once that's done, the rest is fast and easy.  But who has 4 cups of roasted chopped asparagus on hand, I ask you?  I roast my asparagus with olive oil, salt, and pepper.  You can do this ahead of time and refrigerate it until you need it.
-I tried this recipe once when I didn't have fresh asparagus, so I used frozen asparagus and roasting that.  It took less time because I didn't scrape off scales.  I got fewer compliments on the soup.  I won't do it again.
-For the croutons, I nix the cooking spray and use olive oil instead.  Also, I use way more parmesan.  And I usually use yummy Pugliese or other bread, because the better the bread, the better the croutons.
-If you break the bay leaves in half, and crush the thyme with your fingers, you get more herbal essence.
-This recipe says it makes 4 servings.  That is true, if you are skimpy and no one dreams of having seconds.  Long story short, I would 1 1/2 times the recipe for 4 real servings.  But of course, if you're going to all this work and it's as delicious as I say it is, then you should just double or triple it and have leftovers.

The end.

Vegetarian Chili

Here, as requested, is the low-fat vegetarian chili I made recently, as well as I can recall.

1 Tbsp olive oil

1 med onion, diced

1 lg green bell pepper

4 small anaheim peppers

2 cans black beans

1 can red beans

1 can kidney beans

1 can tomato sauce

2 Tbsp chili powder

1 tsp garlic powder

1 qt bottled tomatoes

Salt and pepper to taste

Using a 6 qt pot, saute onion in olive oil until translucent. Dice peppers and add to onions. When peppers are softened, add drained and rinsed beans, tomato sauce, chili powder, and garlic powder. Add bottled tomatoes, and turn up the heat until bubbly. Turn down and simmer for a while. Add salt and pepper to taste.

Notes:

I use Sherol's home bottled tomatoes. They are like crushed tomatoes and are very, very liquidy. So I didn't add any additional liquid. If you don't have bottled tomatoes, then use two cans of diced or crushed tomatoes and add liquid as necessary. I would use tomato juice, chicken broth, or water.

I also use peppers from Sherol's garden. They have been preserved by blackening the skin (propane torch or broiler oven) on all sides, then put in a plastic bag while hot to sweat off the skins. Remove the skins, roll individually in saran wrap, and freeze. If you want the nice smokiness that this adds, you can blacken and skin your peppers before adding them to your chili. If you don't want to go to all that effort, then try a little liquid smoke. Or use store-bought canned green chilies. A nice way to add smokey flavor and some heat is to use a canned chipotle pepper in adobo sauce, minced.

Southwestern Taco Salad

I found this recipe online and tweaked it to suit myself and turn it into a taco salad. Here's the original recipe. Below, I'll tell you the changes I made.

Salad:

• Romaine lettuce
• Handful of grape tomatoes
• 2 green onions, sliced
• 2 small baby bell peppers – red, yellow or orange, diced
• 1/2 cup black beans
• 1/2 cup sweet frozen corn, thawed
• 1 tbsp raw or toasted pumpkin seeds
• 1 avocado, diced
• 2 tbsp cotija cheese
• 1 handful of tortilla strips for salads
• Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, tortilla strips, pumpkin seeds and cotija cheese. Top the salad with the vinaigrette to taste and serve. Enjoy!

Cilantro Lime Vinaigrette:

• 1/2 cup of chopped cilantro
• 1/4 cup canola oil
• 1-2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar OR red wine vinegar
• Salt and pepper to taste
• 1 clove garlic, minced
• 1/2 tsp oregano

Use am immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

I omit the pumpkin seeds and the cotija (substituting jack or cheddar or something). This makes a great salad that can stand alone but I like to turn it into a taco salad for a complete meal. Chips on the bottom of your plate, then taco meat (or my black bean/quinoa taco filling, recipe below) and this salad on top.

Vegetarian Taco Filling

1 med onion
1 cup quinoa
2 cups water
1 can black beans, drained

1 can diced tomatoes

1 1/2 tsp cumin
2 Tbsp chili powder
1 tsp garlic salt
dash pepper

Dice onion and saute in oil in saucepan. Add cup quinoa and 2 cups water. Bring to a boil, cover, simmer 15 minutes. Add beans and tomatoes. Stir. Add spices. Add water if too thick.

Spring Panzanella

This was heaven.  My pregnant taste buds may not be the most reliable right now, but I'm pretty sure everyone else will find this as delicious as I did.  I may have found myself a new signature salad.  Bonus: it is satisfying enough to serve as a main dish.

Credit: fresh365online.com
(http://www.fresh365online.com/recipes/2009/4/6/spring-panzanella.html)

Spring Panzanella
serves 4

1/2 loaf day-old French bread, cut into 1" cubes*
4 T olive oil
salt and pepper, to taste
1 small bunch asparagus, tough ends trimmed
1 medium leek, sliced thin
1/2 small red onion, chopped
1 15.5-oz can cannellini beans, drained and rinsed**
1 c wild arugula (or other spring greens)
1 T fresh mint leaves, chopped
2-3 T fresh basil leaves, chopped
2 cloves garlic, minced
1/3 c olive oil
1/4 c white wine vinegar

Arrange bread cubes on a baking sheet in a single layer.  Drizzle with 4 T olive oil and season generously with salt and pepper.***  Broil 2 minutes, turn, and broil an additional minute, until golden brown.  Let cool.

Bring a small saucepan of water to a boil and add asparagus.  Boil one minute, drain and run under cold water to stop cooking.  Chop into 1" pieces and transfer to a large serving bowl.  Add bread cubes, leek, red onion, beans, arugula, mint, basil and garlic.  Toss with olive oil and white wine vinegar.  Season to taste with salt and pepper.****

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*I used the Rosemary Garlic loaf from Costco.
**I used Garbanzo beans.
***I tossed the bread cubes with not only olive oil and salt and pepper, but Parmesan cheese as well, with satisfying results.
****I also added fresh squeezed lemon juice to the finished salad, which gave it a bit more zing.