CLOUDY DAY RAINBOW SOUP

CLOUDY DAY RAINBOW SOUP

If you're anything like me, you need something warm and filling on a cold day. You won't be able to stop eating this!

Ingredients:

(Makes 4-6 bowls)

Vegetable oil (not olive oil)

1 yellow onion, thickly sliced

1 package Trader Joe's sweet potato spears

1/2 red bell pepper, chopped

1/2 bunch cilantro leaves, torn or roughly chopped + extra sprigs for garnish

2-4 tsp. coriander powder

Black pepper, to taste

Juice of 1 lime

Several tablespoons crushed garlic

1-3 tsp. ginger powder

1 quart broth (chicken or veggie)

Several cups water

Handful spinach

1 lb. dried black eyed peas

6-8 tomatoes, roughly chopped

[Optional: 1/2 jalapeno, finely diced]

Directions:

1. Soak and rinse black eyed peas according to package prior to starting cooking process.

2. Heat oil in a large soup pot over low-medium heat. Add bell pepper, [jalapeno] and onion. Continue stirring for a few minutes.

3. Meanwhile, snip corner of sweet potato package and microwave on high power for 5 minutes. Carefully remove from package and chop.

4. Add sweet potatoes to pot and stir. Add half lime juice, 1 teaspoon coriander, 1 tablespoon garlic, 1 teaspoon ginger, and a good shake of black pepper and stir well but gently (to prevent the sweet potato from getting mushy).

5. Add cilantro leaves and black eyed peas. Add broth plus enough water to cover the mixture by several inches.

6. Stirring well, turn heat to high and bring soup to a boil. Turn heat to low, cover and simmer, stirring occasionally.

7. After 10 or so minutes of simmering, add tomatoes, other half of lime juice. Add more ginger, coriander, garlic and pepper to taste, stir well, and recover.

8. After another 10 or so minutes of simmering, add spinach and stir well.

9. Simmer another 15-20 minutes, or until black eyed peas are tender.

Notes:

*For picky kiddos, beans and sweet potatoes may be easily mashed up in their bowl with a fork.

*Hearty enough to satisfy even a devoted carnivore. Make it more complete with a green salad and garlic wheat toast.

*Try substituting kale for spinach (and then let me know how that works out!).

TEQUILA-MANGO BBQ DELIGHT

TEQUILA-MANGO BBQ DELIGHT



Ingredients:
(Makes enough for 4 entree portions, i.e., enough to cover 4 chicken breasts or fish filets)

1 mango
1 clementine or tangerine
1 cube Trader Joe's frozen cilantro (or 1/2 bunch fresh cilantro, minced)
6 Tbsp. Cholula hot sauce (or to taste)
1 Tbsp. crushed garlic
1 cup veggie or chicken broth
1 tsp. olive oil + 1 Tbsp. olive oil
1/2 tsp. apple cider vinegar
1 tomato, chopped
Black pepper, to taste
Salt, to taste
Tequila, poured to a count of 4
Splash of cooking sherry
Garlic powder, to taste
1/2 - 3/4 avocado, diced
1 yellow (crookneck) squash, thinly sliced and sprinkled with garlic powder
3/4 - 1 white onion, sliced
[Optional: 1 tsp. corn starch]

Directions:

1. To remove flesh of mango, slice with a sharp knife from one end to the other, repeat about an inch away and remove "wedge," slicing it from the center stone if necessary. Gently slice the skin off the wedge. Put mango in a blender.

2. Add Cholula, clementine, cilantro, tomato, 1 tsp. olive oil, apple cider vinegar, broth, crushed garlic, tequila, and black pepper to blender. Blend on high or "liquefy" until thoroughly mixed. Remove any chunks. Stir in garlic powder and salt to taste. Should yield approximately 2 cups of sauce.

3. In a deep sauce pan or wok, heat 1 Tbsp. olive oil and sherry over low-medium heat. Add squash and cook for 2-4 minutes, stirring occasionally. Pour in 1 1/3 cups of sauce and mix well. Continue to cook until sauce begins to thicken, stirring as necessary to prevent sticking or browning. [Stir in corn starch, mixed in water, if thicker sauce is desired.]

4. 3 minutes prior to serving, stir onion into sauce and mix well.

5. Barbecue chicken breasts or fish filets, basting each side with remaining 2/3 cup mango sauce 3 minutes prior to removing from flame.

6. Ladle sauce over chicken breasts or fish filets atop brown rice. Top each piece with avocado bits.

Notes:

*Consider making half the sauce without Cholula and tequila for kids' portions.

*I think halibut would be a good fish choice.

*Careful with this one...you might spoil your spouse who will then no longer be satisfied with leftover macaroni and cheese or cereal for dinner (unless he's my husband, and then cereal for dinner is always a welcome and viable option).

GIT YER GREENS ON CASSEROLE

GIT YER GREENS ON CASSEROLE

Easy, cheesy, low(ish) in fat, low(ish) in carbs, and oh-so-yummy!

Ingredients:
(Makes 4-5 entree portions)


1 package (1 lb.) Trader Joe's fresh Brussels Sprouts, quartered
1 1/2 cups asparagus, chopped into 1 inch pieces
1/2 package Trader Joe's Harvest Grains or 8 oz. brown rice, cooked according to package
3 oz. low-fat or fat-free cream cheese, cubed
4 oz. shredded low-fat or fat-free mozzarella cheese
1/2 lb. Trader Joe's All-Natural Free Range lean ground beef
2 oz. mushrooms, crumbled
1 shallot, finely diced
12 cherry tomatoes, halved
1/4 tsp. ground sage
Splash cooking sherry
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Squeeze of fresh lemon juice


Directions:


1. Preheat oven to 350 degrees.

2. Add Brussels Sprouts to a medium pot of boiling salted water. Cook for 3-4 minutes or until just tender. Quickly drain and submerge in ice water. Drain and set aside in a large bowl.

3. Add beef to a sautee or frying pan over medium-high heat. Sprinkle with black pepper, generous amount of garlic powder, and sage. Add shallot, sherry and mushrooms and stir well. Continue stirring and breaking apart with spoon until beef is just browned.

4. Add beef mixture, Harvest Grains or rice, asparagus, tomatoes, lemon juice and cheese to the bowl. Mix well. Season with salt, black pepper and garlic to taste.

5. Add mixture to a greased 2.5 liter casserole dish. Sprinkle with extra mozzarella.

6. Bake covered for 15 minutes. Remove cover and continue baking for 15 minutes or until cheese is melted.

7. Serve with an extra sprinkle of cheese, if desired.


Notes:


*Can easily be made vegetarian by substituting fake beef or leaving it out altogether.


*Kids can help by stirring ingredients in bowl.


*Very filling! No need for bread or side dishes.

FAUX RISOTTO

FAUX RISOTTO

Make it quick + yummy! I know it doesn't look like much, but I promise you'll be delightfully surprised!




Ingredients:
(Makes 2-3 side dish portions)


1 package Trader Joe's Frozen Organic Brown Rice
1/4 - 1/3 cup grated parmesan cheese
2 Tbsp. olive oil
1/4 - 1/2 tsp. dried basil
1/4 - 1/2 tsp. dried thyme
Squeeze of fresh lemon juice
1/4 tsp. black pepper
1/2 tsp. red pepper flakes


Directions:


1. Cook rice according to directions (snip corner of bag, nuke for 3 minutes).

2. Immediately stir in all other ingredients.

3. Serve and pretend you slaved over a hot stove...I won't tell.


Notes:


*Kids can help by stirring in all the yummy stuff!

FAST 'N FRESH ANGEL HAIR DIABLO

FAST 'N FRESH ANGEL HAIR DIABLO

The best part of this dish (my favorite thing to throw together for lunch) is that you can probably make it with what you've already got in your fridge and cabinets. The second best part is that it's delish! And the third best part is that each serving costs about $0.50...hard to beat!

Ingredients:

(Makes 2 adult-sized entree servings)

2 servings angel hair pasta

2 tomatoes, chopped

Handful of spinach, torn or sliced

2 green onions, sliced or cut with scissors

1/2 jalapeno, finely diced

2 eggs

Dash of thyme

Dash of basil

Black pepper, approximately 1/2 tsp.

Olive oil

Salt

Parmesan cheese, to taste (at least several Tbsp.)

Squeeze of fresh lemon juice

Red pepper flakes

[Optional: Few Tbsp. pasta sauce]

Directions:

1. Cook pasta according to package in salted water.

2. In the meantime, stir eggs over low heat in small omelette pan until well cooked.

3. Add cooked eggs to the bottom of a large bowl. Add red pepper, jalapeno, green onions, Parmesan cheese, black pepper, thyme, and basil.

4. Drain pasta when cooked and add to bowl. Drizzle with olive oil and lemon juice.

5. Top with tomatoes and spinach.

6. Stir very well and serve topped with extra cheese [and pasta sauce].

Notes:

*Kid-friendly if you leave out the jalapeno, green onion (if your kid is picky like mine) and red pepper.

*To make it even faster, use hot tap water to start with (cuts down on boiling time).

*To make it wheat-free, use Trader Joe's Brown Rice Spaghetti.

EGGS FLORENTINE, COSTCO STYLE

EGGS FLORENTINE, COSTCO STYLE




Please don't sit there and pretend like you don't absolutely love the Spinach-Artichoke-Parmesan Dip from Costco...you know you do...you know when you have some in the fridge, you are on a constant search for some sort of "edible spoon" so you can justify eating some...or maybe you just eat it with a spoon...hey, I'm not judging. Here's a more respectable (and yummy!) way to eat it...

Ingredients:
(Makes 2 servings)

2 slices wheat sourdough bread
2 tomatoes, thickly sliced (see notes below)
Several tablespoons spinach-artichoke-parmesan dip
2 eggs

Directions:

1. Lightly toast the bread.
2. Meanwhile, stir the eggs around in a small pan over low-medium heat until well-cooked but still soft; once cooked, try not to break them up any more than necessary.
3. Spread 1/2 - 1 Tbsp. dip on each piece of toast.
4. Cover each piece of toast with tomato slices.
5. Split egg between toast slices.
6. Spread additional tablespoon dip over each slice.
7. Put in toaster oven directly on rack for 5 more minutes, or until dip is just starting to melt.

Notes:

*I looooove the Campari tomatoes from Costco! So sweet and yummy. I won't use anything else.

*If you're feeling extra ambitious, add a few leaves of spinach on top of the tomato slices.

GRILLED HALIBUT WITH MANGO-CHOLULA SALSA

GRILLED HALIBUT WITH MANGO-CHOLULA SALSA





Time to fire up the 'q!


Ingredients:
(Makes 2 entree portions)


2 wild caught halibut steaks


Marinade -
Juice of 10 key limes
Juice of 2 clementines
1 Tbsp. Cholula hot sauce
1 Tbsp. olive oil
Splash cooking sherry
1 slice mango, juiced or crushed
1 Tbsp. crushed garlic
1/2 tsp. salt
Black pepper, to taste


Salsa-
1/3 mango, diced into bits
1/2 avocado, diced into bits
1/4 white onion, diced into bits


Directions:


1. Mix together marinade ingredients. Separate in two halves. Place halibut steaks on a plate and pour one half of the marinade over them, coating each side well, and set aside.

2. Gently mix other half of marinade with salsa ingredients. Cover bowl with plastic and refrigerate as long as possible.

3. Grill halibut for 5-7 minutes per side depending on thickness.

4. Scoop heaping spoonful of salsa on each steak and serve with spinach salad and grain side dishes.


Notes:


*For extra zest, drizzle extra Cholula over finished meal and sprinkle with chili powder.

*Works best if avocado is not too ripe so pieces stay firm and don't get all mushy.

*Best to leave skin on steaks when grilling to keep them moist.

*Don't be intimidated by mango - buy it still firm, let it ripen for a few days on your counter. When slicing, cut a wedge off with a very sharp knife. Then just ease the knife around the half-moon shape to take the skin off. It's much easier than I used to think. I've only seriously injured myself once so far, and that's pretty good for me.

SQUARE MEAL MAC 'N CHEESE

SQUARE MEAL MAC 'N CHEESE

This one is a shout-out to those of you with picky eaters...even my ultra-finicky daughter gets all the food groups in when I make this.

Ingredients:

(Makes approximately 2 kid-size portions)

1 packet Trader Joe's (or other single serving) Microwavable Mac 'n Cheese

10 baby carrots, sliced

Handful garbanzo beans, drained

Handful spinach leaves, torn or chopped into miniscule bits

Olive oil

Parmesan cheese

Water

Directions:

1. Heat olive oil in a small sautee pan over medium heat. Add garbanzo beans and cook for approximately 4 minutes, stirring occasionally.

2. Meanwhile, place carrots in a microwave safe bowl and add a few tablespoons of water. Cover with plastic wrap and microwave on high for one minute; stir; cook another minute; stir; cook one more minute.

3. Drain water from carrots and add to beans in pan.

4. Mash beans and carrots in pan with a fork until well mixed.

5. Follow directions for making mac 'n cheese.

6. Add spinach and a tablespoon or so of parmesan cheese to pan and mix well. Cook one or two more minutes.

7. Combine veggie mix with cooked mac 'n cheese. Sprinkle with more parmesan cheese.

Notes:

*Kids can help by stirring the cheese into the cooked macaroni (my daughter loves that).

*If necessary, feel free to recreate "Close Encounters of the Third Kind" with your parmesan pile...atleast they're getting dairy, grains, legumes and two colors (!) of veggies.

*This is a good one if you're trying to feed kids from different age groups...just leave out the extra parmesan for little ones when you're concerned about the sodium.

*My daughter will eat this despite a passionately-professed dislike of beans...I'm not sure she actually knows there are beans in it and I am not about to tell her. If you know her, please don't tell her either, okay?

SUPER-DUPER ONE POT RISOTTO

SUPER-DUPER ONE POT RISOTTO

Ingredients:
(Makes 2-3 entree servings)

1/2 - 2/3 box Trader Joe's Three Grains Blend (rice, barley & spelt)
3 1/2 cups vegetable broth
Splash red wine
1-2 Tbsp. olive oil
10 crimini mushrooms (stems removed), diced
1/4 yellow bell pepper, diced
1/4 red onion, diced
1 zucchini, diced
2 Tbsp. crushed garlic
2 Tbsp. light butter
2 Tbsp. dried parsley
1 shake dried thyme
1 shake dried oregano
1 tsp. dried basil
Couple shakes black pepper
1/4 cup + several Tbsp. grated Parmesan cheese
[Optional: red pepper flakes, to taste]
[Optional: few sprigs fresh parsley]

Directions:

1. In large pot, heat olive oil over medium-high heat.

2. Add mushrooms, bell pepper and onion to pot. Stir frequently for a couple of minutes, covering with lid in between (oil should be hot and sputtering).

3. Add garlic and red wine. Stir and cover a couple more minutes.

4. Add broth and spices, stir, cover and bring to boil.

5. Add Three Grains blend and stir. Reduce heat to medium, cover and continue to stir occasionally for approximately 10 minutes.

6. Add zucchini, stir, cover and continue to stir occasionally, for 8 more minutes or until all broth is absorbed.

7. Remove from heat and stir in butter and 1/4 cup Parmesan cheese [and red pepper].

8. Serve and sprinkle each portion with 1-2 Tbsp. Parmesan cheese [and add a sprig of fresh parsley].

Notes:

*Great served with a spinach salad (add garbanzo or white kidney beans for protein!) and toasted slices of hearty ciabatta or other yummy bread.

*Kids can help by dicing up mushrooms.

*I used Trader Joe's Reduced Sodium Savory Vegetable Broth, 3 packets in 3 1/2 cups hot water.

*Surprisingly filling and rich! Doesn't taste like it has so little oil and butter. Just ask the hubby. :)

BETTER-THAN-TARTAR SAUCE

BETTER-THAN-TARTAR SAUCE

This is so much more than a mayonaisey, globby substance for trying to mask the flavor of less-than-fresh fish...

Ingredients:
(Makes 1-2 servings of dip)

2 Tbsp. mayonaise
1 Tbsp. whole grain mustard
2 tsp. apple cider vinegar
Splash Tabasco Sauce
1 tsp. sweet relish
1 tsp. horseradish cream style

Directions:

1. Mix all ingredients together.

Notes:

*Use for dipping fish sticks, bread, veggies, and more!

*Kids can stir.

KABOCHA SQUASH & SAGE SOUP

KABOCHA SQUASH & SAGE SOUP





Ingredients:
(Makes 2 entree sized bowls)

1 Kabocha squash, sliced in half vertically, seeds removed
Olive oil
1/4 cup water
1 small apple, skinned, cored and halved
1 small yellow onion, sliced
6-8 small fresh sage leaves, cut into tiny bits
Fresh ground pepper
4-8 oz. half and half
8-12 oz. low sodium chicken or vegetable broth

Directions:

1. Preheat oven to 400 degrees.

2. Rub cut side of squash with olive oil, prick once or twice with a fork, then roast in a lightly oiled pan for 30 minutes. Remove and cool down for at least 15 minutes before scooping squash out of shell.

3. Add apple and a bit more water if necessary. Continue roasting, turning apples occasionally, for 30 more minutes.

4. Meanwhile, heat approximately 4 Tbsp. olive oil in small skillet over low-medium heat. Add onion and stir. Heat for a few minutes, then sprinkle with pepper to taste and sage. Stir and cook several more minutes, until onion is tender and lightly browned.

5. Add all ingredients to a food processor and puree for approximately 30-45 seconds, until almost smooth.

6. Serve immediately with a sprinkling of parmesan or other strong cheese and a sage leaf for garnish.

Notes:

*I like to use a grapefruit spoon for de-seeding squash.

*Try substituting shallots or leeks for the onion.

*If you'd like to make this ahead, stop at step 5, store in the refrigerator in one container (so flavors mix). When ready to serve, proceed with pureeing, then microwave each bowl covered with a paper towel for approximately 2 minutes, stirring half way through.

*Start with the above proportions, adding broth and/or half and half to reach desired consistency.

*Set aside some of the cooked squash for feeding babies.

*Great served with a salad and parmesan garlic toast.

LOOSEY-GOOSEY PASTA

LOOSEY-GOOSEY PASTA

So, say you want to impress your family by making your own pasta sauce from scratch...and say that sounds too long and arduous and not at all compatible with your busy lifestyle - no matter! You can make this one on the fly, I promise. It's called "Loosey-Goosey" because, as usual, I threw it together and didn't measure anything, so all amounts and cooking times are approximate.

Ingredients:
(Makes 3-4 entree portions)

1/2 package angel hair pasta (capellini)
1 Applegate Farms Sweet Italian chicken & turkey sausage, sliced
12 tomatoes, whole but poked with a knife
Olive oil
Worcestershire sauce, to taste (approximately 1 Tbsp.)
1 can tomato paste
Dried basil
Dried oregano
Dried thyme
Black pepper
Minced garlic, to taste (approximately 1 Tbsp.)
1/2 bag TJ's organic spinach leaves (approximately 3 oz.)
1/2 orange bell pepper, chopped
Handful thickly sliced mushrooms (i.e., pre-sliced in the bag from TJ's)
Cooking sherry or other white wine
Parmesan cheese
Red pepper flakes

Directions:

1. Heat a large pot of water with a dash of olive oil and salt in it. Once it boils, turn the heat all the way down to keep it hot while preparing the sauce.
2. Meanwhile, pour a generous amount of olive oil into a wok or other large pan over medium-high heat.
3. Add sausage and tomatoes to the pan. Heat for 2 minutes.
4. Start breaking up tomatoes with a wooden spoon and stirring sausage around to prevent burning or sticking. Cook several more minutes, until tomatoes are soft and starting to break apart easily.
5. When there is a good amount of liquid in the pan, add mushrooms and spinach. Stir for a minute or two, breaking up the mushrooms with the spoon.
6. Add tomato paste, Worcestershire sauce, garlic, black pepper, dried herbs, splash of sherry. Stir well for a minute or two, then reduce heat to low and cover, stirring occasionally.
7. Turn water back up to boiling, add pasta and cook according to package (approximately 3 minutes), stirring frequently.
8. Remember that you didn't add the bell pepper to the sauce yet and decide to throw it in with the pasta. Realize later that this is an awesome way to cook it (for both texture and flavor), and commit to trying to remember to do it this way in the future. Feel really self-satisfied for being an innovator, conveniently ignoring that it was the result of being scatterbrained and a bit harried.
9. Drain pasta/bell pepper, douse with cold water and toss with a bit of olive oil to keep it from sticking.
10. Serve with a generous portion of sauce and sprinkle with parmesan cheese and red pepper.

Notes:

*Angel hair is popular with the preschool set.

*Applegate Farms is a small company that makes a bunch of different organic, humanely-raised meat products. Look for it at health food stores and Whole Foods.

*I like the size and especially the flavor of the Campari tomatoes-on-the-vine from Costco - yum!!

*If your kid enjoys cooking, have her break up the mushrooms prior to adding to the pan.

CHEESY EGGPLANT SANDWICHES, TRADER JOE'S STYLE

CHEESY EGGPLANT SANDWICHES, TRADER JOE'S STYLE





Ingredients:
(Makes 4 sandwiches)

4 TJ's Organic Baby Baguettes, sliced down the middle but still connected at the bottom
1/2 - 3/4 eggplant, 1/2" slices
2 Tbsp. crushed garlic
2 Tbsp. grated parmesan cheese
8 Tbsp. olive oil
1/2 cup TJ's Tuscano Marinara Sauce
1/2 cup TJ's Quattro Formaggio (shredded cheese)
Salt

Directions:


1. Cover each eggplant slice with salt, let sit for 15 minutes, then rinse well and dice.


2. Preheat toaster oven to 400 degrees.


3. Toss the eggplant with the olive oil, parmesan cheese and garlic until thoroughly and evenly coated (I like putting it all together in a tupperware container and shaking like crazy...my daughter likes doing that part, too!).


4. Pour the eggplant out onto a piece of foil and bake in toaster oven for approximately 7 minutes (keep an eye on it to prevent burning).


5. Fill each baguette with eggplant, cover with marinara sauce, and press shredded cheese down into each sandwich.

6. Bake for 5 minutes more, or until cheese is melted but not yet brown.

7. Slice each sandwich in half and serve.

Notes:


*Kids can stir/shake the eggplant, olive oil, parmesan and garlic.


*Don't skip the salting step! It keeps the eggplant firm during cooking and minimizes bitterness.


*Serve with gourmet olives or pepperoncinis on the side to "class" it up!

SUNSHINE LEMONADE

SUNSHINE LEMONADE

My daughter came up with this one...too good not to pass along!

Ingredients:
(Makes 2 servings)

4 lemons (enough to get almost 1 cup of juice)
2 Cuties (or other clementines)
1 cup sugar or powdered sugar
1 cup water

Directions:

1. Squeeze lemons and clementines.

2. Mix juice with sugar and water.

3. Stir well before each serving and serve over ice.

Notes:

*Kids can do the whole thing themselves, especially if you have a little electric squeezer.

*Those two little clementines make all the difference!

COUS COUS CASSEROLE

COUS COUS CASSEROLE

Ingredients:

(Makes 3-4 servings)

1 head broccoli, florets only

1/2 package Trader Joe's Harvest Grains Blend (Israeli cous cous, orzo, baby garbanzo beans and red quinoa) or 1 cup brown rice and 1 cup garbanzo beans

1 cup Trader Joe's canned Tuscano marinara sauce or other chunky marinara sauce

1 cup Trader Joe's shredded Quattro Formaggio or other shredded, pungent cheese

1/2 cup grated Parmesan cheese

6 or so heirloom or cherry tomatoes

2 tsp. crushed garlic

Garlic powder, to taste

[Optional: red pepper flakes]

Juice of 1/2 Meyer lemon

Splash of olive oil

Directions:

1. Preheat oven to 375 degrees.

2. Steam broccoli florets for 5-7 minutes.

3. Prepare Harvest Grains according to package (using only a splash of olive oil and simmering at least 5 minutes longer than package suggests), mixing in crushed garlic and tomatoes while simmering.

4. Mix broccoli, grains, marinara sauce, lemon juice, [red pepper], most of the cheese and some garlic powder in a casserole dish.

5. Sprinkle with the rest of the cheese.

6. Cook uncovered in the oven for at least 15 minutes.

Notes:

*If your kid picks up a head of broccoli at Trader Joe's and says, "This one looks yummy Mommy! Let's get this!", you ask no questions, you just buy it and figure out what to do with it later. And thus, a new dish is born.

*Be careful to stir the grains well while cooking and probably add more water more frequently than package says to.

*Kids can help by stirring the mixture in the casserole dish and sprinkling the extra cheese.

*This is so easy and fast, and yet has been known to elicit the coveted "Yum!" from a real-life, picky three year old as well as a grumpy, tired hubby.

MO'ROCKIN QUESADILLAS

MO'ROCKIN QUESADILLAS

Sorry for the cheesy (ha!) name...

I use almost exclusively ingredients from Trader Joe's, so for those of you who don't live in close proximity to a TJ's...I'm so sorry. No really, I am. You have to move.

Ingredients:
(Makes 4-6 quesadillas)

3 medium yellow potatoes
1 onion, diced
[Optional: 1 jalapeno, very finely diced]
1 head "broccoflower" (broccoli/cauliflower hybrid) or cauliflower
2 teaspoons garlic, minced or crushed
Olive oil
Handful fresh mint leaves, chopped or cut with scissors
Salt
Black pepper
Cumin (approximately 2 tsp.)
Paprika (approximately 1 tsp.)
Coriander (approximately 1 tsp.)
Juice and some pulp of 1 Meyer lemon
1/2 bag Trader Joe's shredded pepper jack cheese or other shredded cheese
1/2 container Trader Joe's Raita Indian yogurt dip or plain yogurt
4-6 Trader Joe's whole wheat tortillas

Directions:

1. Boil potatoes in enough water to cover for 30 minutes.

2. While potatoes are boiling, steam broccoflower for 5-7 minutes and set aside.

3. Heat lemon juice and a touch of olive oil over medium heat in a saute pan. Add onions and garlic [and jalapeno] and cook for 10 minutes, stirring frequently to prevent burning.

4. Add the mint, coriander, cumin, pepper and salt to the pan and stir well. Cook 3 minutes.

5. Rinsing the potatoes in cold water, remove the skins. Add warm potatoes and broccoflower to the pan. Break up potatoes and broccoflower with a fork and stir well.

6. Add more salt, lemon juice and garlic powder to taste.

7. Cook a while longer, stirring and mixing to coat all ingredients with spices. Add a bit more olive oil as necessary.

8. Heat each tortilla over a medium flame. Sprinkle one half generously with cheese, spread with a heaping spoonful of potato mix, sprinkle with more cheese, then fold over the tortilla in half.

9. Microwave for 30-40 seconds, or until cheese is melted but not runny.

10. Serve in slices with Raita or yogurt for dipping.

Notes:

*Kids can help by sprinkling the cheese into the tortillas (something my pun'kin loves to do, though I think she eats more than she sprinkles.)

*Careful not to undercook the potatoes at all or you will think you are eating dirt (i.e., they will taste too earthy and be too grainy).

*I really think the tortillas need to be whole wheat in order for the flavors in this to come together.

*If you don't like mint, what is wrong with you? No, I mean, you could use cilantro instead.

*These aren't too bad for you since they use very little oil, and you could make it even healthier by using low fat shredded cheese.

*A dude with a steel rod through his eyebrow at Trader Joe's told me that "raita" is pronounced "rye-tha." I chose to believe him.

KID-FRIENDLY KALE SIDE DISH

KID-FRIENDLY KALE SIDE DISH






Ingredients:
(Makes one kid-sized bowl full)

3 large kale leaves, ribs removed and leaves torn into bite size pieces
Garlic powder
Black pepper
1/2 Meyer lemon
Olive oil
Parmesan cheese
2 small fresh sage leaves, torn into small bits

Directions:

1. Heat some olive oil in a wok over high heat.

2. Add kale and toss with tongs. Cook for approximately 3 minutes, stirring to prevent burning or sticking.

3. Squeeze lemon juice over kale and stir.

4. Sprinkle with garlic powder and black pepper to taste.

5. Drizzle more olive oil and add sage leaves.

6. Continue cooking until completely soft and wilted (if your kid is a bit neurotic, like mine, and won't eat anything the least bit raw-like).

7. Serve in kid-sized bowl, sprinkle liberally with Parmesan cheese, and cut into even smaller bites (see number 6 above re: neuroses).

Notes:

*Kids can help by sprinkling on the Parmesan (and then licking it off their palms).

*For bigger kids (i.e., spouse, etc.), add more sage and cook slightly less to retain more of the crunch.

*If necessary, you can disguise the entire dish with pasta sauce.

DECEPTIVELY-YUMMY CABBAGE STIR FRY

DECEPTIVELY-YUMMY CABBAGE STIR FRY

Ingredients:
(Makes 2-3 entree portions)

1 Meyer lemon, sliced in half and de-seeded
1/4 head Napa cabbage, shredded
2 carrots, thinly sliced
6 green onions, sliced
Handful cilantro
Brown rice vinegar
2 heaping spoonfuls crushed garlic
1 heaping spoonful minced ginger
Black pepper, to taste
1/2 yellow bell pepper, cut into bite size pieces
1 bag Trader Joe's Organic Frozen Brown Rice, cooked according to package
3 free range, organically raised chicken thighs, cut into bite size pieces OR 1/2 brick firm tofu, cut into bite size pieces

Directions:

1. Heat some vinegar (enough to cover bottom of non-stick wok and then some) over high heat, until it is just starting to brown and evaporate.

2. Add juice from half of lemon, then chicken or tofu and cook 3 minutes.

3. Add 1 spoonful of garlic, carrots and bell pepper and cook 2-4 minutes.

4. Add other spoonful of garlic, juice from other half of lemon, black pepper, ginger and cabbage.

5. Stir well and cook few more minutes, then add cilantro and onions.

6. Stir well, and continue cooking (covered if you want to retain liquid), until chicken or tofu is done to your liking.

7. Serve over brown rice.

Notes:

*Kids can help by cutting tofu with a butter or toddler knife.

*If you're not as concerned about sodium, use seasoned rice vinegar or a splash of soy sauce to add more flavor.

*If you can find them, use different colored carrots (purple and white) for a beautiful bounty of color.

*Be careful not to burn the vinegar in step 1 or else your spouse is liable to walk in the door from work and say, "Ugh! What is that god-awful smell?!" (Thanks, honey!)

OPEN FACE SOUTHWEST SANDWICH

OPEN FACE SOUTHWEST SANDWICH





Ingredients:
(Makes 1 serving)

1/4 baguette, sliced in half lengthwise
Handful Trader Joe's Shredded Pepper Jack cheese
Olive oil
Garlic powder
6 cherry or plum tomatoes, cut in half lengthwise
1/2 avocado, sliced into pieces


Directions:

1. Preheat toaster oven for 5 minutes on broil/toast setting.

2. Drizzle each half of sandwich with olive oil; sprinkle with garlic powder.

3. Layer slices of avocado on each slice of bread.

4. Layer with tomato slices.

5. Sprinkle liberally with cheese.

6. Place on foil in toaster oven on broil/toast setting for 5 minutes.

Notes:

*This seems really gourmet when you're eating it and is a nice change of pace, but it couldn't be any easier or faster to make...can't beat cheesy, toasty & yummy in under 10 minutes!

*Nice way to use up pieces of bread that you steal, uh, I mean, rescue from being thrown out at restaurants. Not that that's what I did. But thank you, Cheesecake Factory, for your endless baskets of tasty bread. :)

*If you have the time and patience, tomatoes would be even better if more thinly sliced.

KITCHEN SINK, MEXICAN STYLE

KITCHEN SINK, MEXICAN STYLE

So, the hubby is trying to eat a low-sodium/low-carb/no oil diet, which makes cooking with flavor sometimes, uh, challenging. But I'm adapting...here's something I threw together last night that turned out really well...but I didn't expect it to be particularly good, so I didn't get a picture of it. Next time!

Ingredients:
(Makes 2-3 entree portions)

1/2 Meyer lemon
10-15 baby carrots
Crushed garlic (approximately 1 Tbsp.)
1/2 can garbanzo beans, drained and rinsed
1 yellow squash, chopped
2 zucchinis, chopped
1 small white onion, thickly sliced
1/2 yellow bell pepper, chopped
1 bunch cilantro, roughly chopped (top 2/3 only)
1 bay leaf
Dried oregano (approximately 1/2 tsp.)
Garlic powder (approximately 1 tsp.)
Cumin powder (approximately 2 tsp.)
Black pepper (approximately 1/2 tsp.)
Dash of paprika

Directions:

1. Squeeze most of the lemon juice into a non-stick pan over medium-high heat. Add a few spoonfuls of water.

2. Once it's steamy, add carrots. Cook for 1 minute and add crushed garlic and whole lemon half. Stir well and cook for a few more minutes.

3. Add all other ingredients except cilantro. Stir well, cover and cook for approximately 7 minutes.

4. Remove cover, add cilantro, and cook 5 more minutes or until veggies and beans are tender.

5. Remove lemon and bay leaf. Serve with brown rice cous cous (made by Lundberg and available at health food stores).

Notes:

*For truly "no salt" diets, look for no sodium canned garbanzo beans (Fresh & Easy sells them).

*For more flavor & less healthfulness, top with a generous sprinkling of Trader Joe's Mexican Shredded Cheese and/or your favorite salsa.

*Kids (at least my picky eater) seem to like the brown rice cous cous better than brown rice or cous cous. Go figure.

*Kids can help by cutting zucchini or squash with a butter knife if you're not concerned about uniformity of chunk size, or can sprinkle on the optional cheese (always a crowd pleaser).

*Have I mentioned that Meyer lemons are what all other lemons aspire to be? I wouldn't try making this with a regular lemon - probably too sour and not enough depth of flavor.