Minty Mushy Peas

From Food Network / Jamie Oliver

 

Ingredients

2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound (500 grams) frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper

Directions

Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste.

Recipe courtesy Jamie Oliver

Quinoa Salad with Black Beans

From Eating for England

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing
serves 4-6

Ingredients

• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• handful cherry tomatoes, quartered
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer.

Biggest Loser White House Salad

From: 2009 cast of Biggest Loser went to the White House and made this salad from the White House garden. 

1 head of fresh lettuce, wash, dry and cut into bite size pieces (or use mixed lettuces)
1 cucumber, peeled and cut into bite sized pieces
2 fresh ripe tomatoes, washed and cut into bite size pieces
1/4 red onion, peeled and cut as thinly as possible
1 bunch fresh basil, washed and torn into bite size pieces
2 tablespoons fresh parsley, chopped
4 tablespoons fresh lemon juice
1/3 cup olive oil
1 -1 1/2 teaspoon honey
salt and pepper

Directions:

1  Combine the lettuce, cucumbers, tomatoes, onions, and basil and parsley in large mixing bowl.
2  In a sealable container, combine oil, lemon juice, honey and salt and pepper.
3   Cover container and shake vigorously.
4   Add dressing to salad and serve immediately. Enjoy!

Summer Vegetable Crepes

 

From Eating Well

• 1/3 cup reduced-fat sour cream
• 1/2 cup chopped fresh chives, divided, plus more for garnish
• 3 tablespoons low-fat milk
• 2 teaspoons lemon juice
• 3/4 teaspoon salt, divided
• 1 tablespoon extra-virgin olive oil
• 2 cups chopped zucchini
• 1 1/4 cups chopped green beans
• 1 cup fresh corn kernels, (from 1 large ear; see Tip)
• 1 cup part-skim ricotta cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground pepper
• Crepes

Preparation

1. Stir sour cream, 1/4 cup chives, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
3. Roll some of the filling in a crepe. Place the crêpe seam-side down on a dinner plate. Serve each crêpe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Spaghetti Squash

Its a vegetable.

This isn't really a recipe so much as it is a guideline so that when I forget I can look it up here.

Pierce the squash with a skewer all over - so it doesn't explode.

Bake at 375 for one hour.

When its cool enough to handle, slice it lengthwise.

Scoop and discard the seeds (unless you have other plans for them). Then scrape the flesh with a fork and voila! There is spaghetti squash for your enjoyment.

I like to top it off with red sauce and mozzarella but one could do almost anything with it that one desires.

Cucumber and Tomato Salad

From Cheryl

4 cucumbers, diced
4 tomatoes, diced
1 bunch of green onions, thinly sliced
Juice of 4 lemons
Salt & pepper to taste

Combine and enjoy!

Bean Salad

From friends of friends, Sri Lanka

3 cans of any beans you like (I used 2 black, 1 lima)
1 onion, diced
1 green pepper (I used poblano)
1/2 c white vinegar
1/2 c EVOO
1/2 c sugar
salt & pepper to taste

Combine and enjoy!

Open Faced Hummus Sandwiches

From Cooking Light

Ingredients

• 4 (1 1/2-ounce) slices sourdough bread
• 1 1/2 cups quartered grape tomatoes $
• 1/3 cup chopped green onions
• 1/4 cup chopped pitted kalamata olives
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt
• 1 garlic clove, minced
• 1 (8-ounce) container plain hummus
• 1/2 cup crumbled goat cheese

Preparation

1. 1. Preheat broiler.
2. 2. Arrange bread on a baking sheet. Broil 1 minute or until toasted.
3. 3. Combine tomatoes and next 6 ingredients (through garlic). Spread about 1/4 cup hummus over each bread slice. Divide tomato mixture evenly among servings. Top each serving with 2 tablespoons cheese.

MY NOTES: I made this with garlicky asparagus. In the magazine it was listed as its own recipe but it was just steamed asparagus tossed with sauteed garlic.

Sweet Potato Curry from Kenya

You can tell from this picture that I overcooked the spinach. But it still tasted AMAZING!

From a Facebook friend in a foodie forum

172 calories

Ingredients:

2 large sweet potatoes (about 2 lbs), peeled and diced
1/2 large sweet onion, chopped or 2 scallions, thinly sliced
10 ounces fresh spinach, washed, stemmed and coarsely chopped
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can chickpeas, rinsed and drained
1/4 cup chopped fresh cilantro, for garnish
1-2 teaspoon canola oil
2 tablespoons curry powder
1 teaspoon cinnamon
1 tablespoon cumin
1/2 cup water
Basmati rice or brown rice, for serving

Preparation:

1. Peel, chop and steam the potatoes in a veggie steamer for about 15 minutes (you can also boil or bake them).

2. While the potatoes are cooking, heat 1-2 tsp of canola or vegetable oil over medium heat.

3. Add the onions and sauté for about 2-3 minutes (until they begin to soften).

4. Add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with the spices.

5. Add the tomatoes (with their juices) and the chickpeas, stir to combine.

6. Add 1/2 cup water and raise the heat up to a strong simmer for about 1-2 minutes.

7. Add the fresh spinach (a few handfuls at a time), stirring to coat with the cooking liquid.

8. When all the spinach is added to the pan, cover and simmer for about 3 minutes (until the spinach is just wilted).

9. Add the cooked sweet potatoes to the liquid, and stir to coat.

10. Simmer for another 3-5 minutes (or until the flavors are well combined).

11. Transfer to a serving dish, toss with fresh cilantro and serve hot (over Basmati or brown rice).


Servings: 6

Nutritional information for one serving:

Calories: 172
Calories from fat: 21
Total fat: 2.4g
Cholesterol: 0mg
Total carbs: 33.7g
Fiber: 7.6g
Protein: 6.7g

Spinach Stuffed Squash

From: Paula Deen

Ingredients

• 5 large yellow squash, halved lengthwise
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 1/2 cup onion, diced
• 1 cup chicken flavored stuffing mix
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup sour cream
• 1 cup shredded sharp Cheddar

Directions

Preheat oven to 400 degrees F.

Brush cut side of squash with olive oil; sprinkle with salt, and pepper. Place squash, cut side down, on a lined baking sheet. Bake 15 minutes, or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Reduce heat to 350 degrees F.

In a large skillet, melt butter over medium heat. Add onion; cook 5 minutes or until transparent. To the skillet, add stuffing mix, spinach, sour cream, cheddar and squash pulp. Mix together and add salt and pepper, to taste. Cook for 3 minutes. Spoon mixture evenly into squash shells. Place on baking sheet, and bake 15 to 20 minutes, or until heated through.

Carrot and Yam Puree

From Giada de Laurentiis

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 pounds carrots, peeled and thinly sliced
• 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
• 1 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
• 4 cups low-sodium chicken broth
• 1/2 cup water

Directions

In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.

Cook's Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

Fiesta Salad

From Mama Chef Michele at Four Sisters Catering

1 pound penne (quill-shaped) pasta
1 pound Roma tomatoes, quartered
1 red bell pepper, cut into julienne strips (match sticks about 1/4 inch wide)
1 yellow bell pepper, cut into julienne strips
1 orange bell pepper, cut into julienne strips
1 bunch fresh cilantro, washed dried and chopped fine
2 jalapeno's, stemmed, seeded and chopped fine

Dressing:
Juice of 4 limes (about 1 cup)
3 cloves garlic, mashed
1/3 cup olive oil
1 tablespoon ground cumin
2 teaspoon salt
1 teaspoon black pepper

Bring a large pot of salted water
to a rolling boil and cook pasta al dente, or firm to the bite.
Drain. Place in a large and mix with a tablespoon or so of olive oil.
While the pasta is cooking, prepare the vegetables and set aside.
Mix ingredients for the dressing together and set aside.

When the pasta is cooked and drained, add the tomatoes, red, yellow
and orange bell peppers, cilantro and jalapeno's. Stir the dressing and pour over the pasta and
vegetables, mixing gently but thoroughly.
Serve at room temperature
serves 10-12 pp

Asparagus with Balsamic Tomatoes

From Cooking Light Magazine, April 2011

Ingredients

• 1 pound asparagus, trimmed
• 2 teaspoons extra-virgin olive oil
• 1 1/2 cups halved grape tomatoes
• 1/2 teaspoon minced fresh garlic
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 3 tablespoons crumbled goat cheese
• 1/2 teaspoon black pepper

Preperation

• 1. Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
• 2. Heat olive oil in a large skillet over medium-high heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt. Arrange asparagus on a platter; top with tomato mixture. Sprinkle with cheese and pepper.

• Raisin and Pine Nut variation: Omit tomatoes, garlic, vinegar, and goat cheese. Cook 1/3 cup sliced red onion and 2 tablespoons pine nuts in oil for 4 minutes. Add 2 1/2 tablespoons orange juice, 3 tablespoons raisins, and 2 teaspoons honey; cook 2 minutes. Stir in 1/4 teaspoon salt and 1/4 teaspoon orange rind. Spoon over asparagus; sprinkle with pepper. Yield: 4 servings.
• Calories 111; Fat 5.3g (sat 0.6g); Sodium 151mg

• Sesame-Ginger Glazed variation: Omit oil, tomatoes, vinegar, salt, cheese, and pepper. Microwave 1 tablespoon lower-sodium soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1 teaspoon minced peeled fresh ginger, and garlic on HIGH for 2 minutes. Drizzle over asparagus; sprinkle with 2 teaspoons toasted sesame seeds. Serve with lime wedges. Yield: 4 servings.
• Calories 43; Fat 0.8g (sat 0.1g); Sodium 134mg

• Lemon-Tarragon variation: Omit tomatoes, vinegar, and cheese; decrease pepper to 1/4 teaspoon. Combine 1/8 teaspoon lemon rind, 1 tablespoon lemon juice, 2 teaspoons chopped tarragon, garlic, 1/2 teaspoon minced shallot, 1/2 teaspoon Dijon mustard, salt, pepper, and oil. Drizzle tarragon mixture over asparagus; toss gently to coat. Yield: 4 servings.
• Calories 49; Fat 2.3g (sat 0.3g); Sodium 153mg

MY NOTES: I used feta cheese instead of goat cheese bc that's what I happened to have in hte fridge and it was still so delish!

Green Beans with Pine Nuts

From Donna Graham (FB friend!) - Thanks Donna!

2 tbsp olive oil

1/3 cup pine nuts

1 tsp paprika

1 lb green beans

1 small onion, finely chopped

5 garlic cloves,, finely chopped

Salt/pepper to taste

Juice of 1/2 lemon

Heat oil in large skillet, add pine nuts and cook for a minute or two to lightly brown. Keep shaking/stirring so they don't burn. Removed with slotted spoon to paper towel. Cover with paprika and set aside.

Trim green beans. Put in pan and cover with boiling water then return to boil and cook for 5 minutes - you want them tender but firm. Drain in colander.

Reheat oil in skillet, add onion and cook for 5 mins, add garlic and cook for 1 minute. Add beans and cook for 2-3 minutes. Season with salt and pepper to taste. I switch between sea salt and table salt - can't decide what I like more.

Put bean mixture in serving dish, sprinkle with lemon juice then scatter with the pine nuts. Serve hot. Yummy!!!!!

My notes: I steamed the green beans in a Ziploc Steamer bag.

Butternut Squash Lasagna

From: Myrecipes.com

Ingredients

• Cooking spray
• 1.5 cups chopped onion
• 5 cup fresh spinach
• 1.5 ounces shredded sharp provolone cheese
• 1/4 cup chopped fresh flat-leaf parsley
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg, beaten
  
• 1 (15-ounce) carton part-skim ricotta cheese
• 1.5 cups diced peeled butternut squash
• 3 cups Smoky Marinara
• oven-ready lasagna noodles (such as Barilla)
• 1/2 cup grated fresh Parmesan cheese

Preparation

Preheat oven to 375°.

Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.

Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.

Coat the bottom and sides of 8-inch-square baking dish with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.

Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.

Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with Parmesan. Cover pan with foil.

Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

MY NOTES: Instead of Provolone I used the Italian mix shredded cheese from the grocery store. It was way cheaper. I also used store bought marinara.

To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

Nutritional Information

Calories:

254 (30% from fat)

Fat:

8.5g (sat 4.5g,mono 2.2g,poly 0.3g)

Protein:

18.6g

Carbohydrate:

27.6g

Fiber:

3.3g

Cholesterol:

69mg

Iron:

3.2mg

Sodium:

560mg

Calcium:

414mg

Ratatouille

From (the only cookbook I own): Healthy Mediterranean Cookbook by Joanna Farrow & Jacqueline Clark

2 lb ripe tomatoes
1/2 cup EVOO
2 onions, thinly sliced
2 red bell peppers, seeded and cut into chunks
1 yellow or orange bell pepper, seeded and cut into chunks
1 large aubergine (egg plant), cut into chunks
2 courgettes (zucchini) cut into thick slices
4 garlic cloves, crushed
2 bay leaves
1 T fresh Thyme
salt and pepper

PLUNGE tomatoes into boiling water for 30 seconds, then refresh in cold water. Peel away skins and chop roughly.

HEAT a little of the oil in a large pan and fry the onions for five minutes. Add the peppers and fry for another 2 minutes. Set aside. Add eggplant and more oil, fry for 5 more minutes. Add remaining oil and zucchini and fry for 3 more minutes. Set aside.

ADD garlic and tomatoes to the pan with bay leaves and thyme, salt and pepper. Cook gently until the tomatoes have softened and are turning pulpy.

RETURN all of the vegetables to the pan and cook gently, stirring frequently, for about 15 minutes, until fairly pulpy but retaining a little texture. Season with more salt and pepper to taste.

SERVE over rice or just with a hot, buttery baguette.

Super Hero Pickle Slaw

From Ryan Moore

Toss together:

-1 package of shredded cole slaw mix;

-2 diced Claussen dill pickles;

-1/3 cup of Italian Dressing;

-Salt and Pepper to taste

Curried Plantains

From Kevin Weeks

2 ripe plantains – peeled and cut into 1/4″ slices
Granulated sugar
Hot curry powder
1 tbsp vegetable oil

Heat oil in a skillet over medium high heat.

Lightly sprinkle plantains on both sides with sugar and curry powder.

Fry until tender and warmed through. Remove from the pan and smash them, return to the pan until browned on both sides. Serve immediately.

These are good as both an appetizer and a side dish.

My Notes: I made this with a Cubana friend of mine. It was her who said we needed to fry them twice so I added that to recipe in italics.

Steamed Artichokes with Almond Saffron Dip

From Ellie Krieger

• 4 artichokes
• Pinch saffron
• 1 tablespoon boiling water
• 1/4 cup sliced almonds
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, finely chopped
• 1 cup nonfat plain yogurt
  
• 1/4 cup flat-leaf parsley leaves
• 1 1/2 tablespoons lemon juice
  
• Salt and freshly ground black pepper

Directions

Arrange the artichokes in a steamer basket set over at least 3 cups of water and steam, covered, until the leaves can be easily removed, about 1 hour. Let cool. About halfway through cooking check the water level and add more, if necessary.

In a small bowl, stir together saffron and the tablespoon of boiling water. Toast the almonds in a small dry skillet over medium-high heat until beginning to brown, about 2 minutes. Remove the almonds and add 1 tablespoon of the oil to the pan. Add onion and cook until beginning to brown, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a bowl and let cool. In a food processor, grind the almonds until finely chopped. Add the saffron mixture, onion mixture, yogurt and parsley and puree until smooth. Transfer to a bowl and stir in the lemon juice and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper. Serve with the artichokes.

My notes: It takes soooo much longer than one hour to steam artichokes. Seriously, try 4 or 5.

I blogged about this when I made it - twice, in fact. The first time here and the second time here.

This was a great way to utilize those gorgeous artichokes you see in Costco.

Crunchy Coleslaw Salad

From Marie Shipp (my grandmother-in-law, aka. GG)

Crunchy coleslaw salad

1 bag coleslaw
5 green onions chopped
3 oz sunflower seeds
1/4 c slivered almonds
1 pkg. ramen noodles (uncooked - sans seasoning packet)

put almonds and noodles in 250 degree oven for 30 min.

Combine slaw, onions, sunflower seeds in bowl, add almonds and noodles

Dressing

1 cup oil
1 cup sugar
1/2 red wine vinegar
3 tsp. soy sauce
salt/pepper
(makes enough for 2 salads)