CAULIFLOWER FRITTATA

Ingredients:

1/2 cauliflower, only florets broken into small bits

2 leeks, halved and thinly sliced

4  fresh sage leaves

1-2 tsp. crushed garlic

1/3 bunch chard (approximately 1 1/2 cups), removed from stems and chopped

Olive oil 

1/3 cup shredded mozzarella

Handful shredded Quattro Formaggio or Swiss Cheese

Small chunk mild blue cheese, broken/smushed into bits 

Splash Worcestershire sauce

Salt

Pepper 

8 eggs

1/2 cup non-fat milk 

Directions:

1.  Preheat oven to 350 degrees.  Spray a square casserole dish with olive oil spray.

2.  Cover cauliflower and a splash of water in a bowl with microwave-safe plastic.  Nuke for 1 minute.

3.  In a large sautee pan over medium-high flame, heat some olive oil.  Add cauliflower, garlic, sage and leek.  Stir frequently for 5 minutes.  Turn heat off and add chard, stirring with tongs until chard is just wilted.  Remove sage leaves.

4.  Add cauliflower mixture to casserole dish.  Sprinkle with all cheeses equally.

5.  In a large bowl, whisk together eggs, milk, salt, pepper, and Worcestershire sauce.  Pour into casserole dish.

6.  Bake for 30 minutes or until frittata is puffy and almost browned.  Serve with garlic bread and a green salad.

Notes:

*Increase likelihood of kiddos eating by covering each serving with marinara sauce and parmesan cheese (or gummy bears, or goldfish crackers, or whatever it takes).

*Kids can help by breaking off cauliflower florets, tearing chard off of stems, or whisking eggs.

*Tastes even better the next day!

*Go easy on the blue cheese, even if you really like it...it can overpower the more delicate flavors of the chard and cauliflower.

SQUASH & KALE BONANZA

SQUASH & KALE BONANZA

If you're like me, you always feel a wee bit guilty when squash season hits your local store.  You eye them as you walk by, thinking to yourself, "One of these fine autumn days I'm going buy one of those bad boys and cook a healthy, hearty meal for my family."  Well, thanks to this recipe, that no longer need be a mere dream - pick up that acorn squash and get cookin'!

Ingredients:
(4-6 servings)

2+ 3 Tbsp. olive oil
2 Tbsp. light butter (anything that melts well)
4 smallish yellow potatoes + 2 smallish red and/or purple potatoes
1 acorn squash
1 red bell pepper, diced
1 leek, thinly sliced
1 cup chopped kale
1/2 pound, or 1 container, crimini or other brown mushrooms, diced
2/3 can garbanzo beans, rinsed and drained
Garlic powder, to taste
Salt, to taste
Pepper, to taste
1/4 + 1/4 tsp. ground sage

Directions:

1.  Slice squash in half lengthwise, scoop out seeds and stringy parts, and place cut side down in covered microwave safe dish with a half-inch of water.  Nuke for 8-9 minutes or until soft.  Once a bit cooled, carefully remove skin and dice cooked squash.

2.  While squash is cooking, place 2 Tbsp. olive oil in a large skillet over medium heat.  Once hot, add garbanzo beans.  Cook for several minutes, stirring frequently, until a bit soft and browned.

3.  Poke potatoes with a fork on each side, and nuke for 3 minutes per side.  Once a bit cooled, dice.

4.  Place additional oil and butter in the skillet until butter is melted.  Mix in squash, potatoes, mushrooms, bell pepper, and leek.  Season with garlic powder, salt and pepper.  Cook approximately 25 minutes, stirring occasionally, until well-mixed and just starting to brown.

5.  Mix kale and additional sage into the skillet.  Continue cooking 5 minutes or until kale is wilted. 

6.  Serve over Trader Joe's Harvest Grain Blend, brown rice or cous cous, with crusty bread.

Notes:

*It may sound a bit plain, but the mixture of the butter with the creaminess of the potatoes and the earthiness of the sage and the nuttiness of the squash is superb!

*My kiddos said their favorite part were the"squishy bits" (the squash and potato), and they both even ate at least two bites of kale, which I deem a success...but then, I have low standards.  :)

BAKED EGGPLANT

BAKED EGGPLANT

The ingredients in this can obviously be varied to suit your tastes (and, more likely, whatever you might happen to have on hand so you don't have to lug two cranky kids to the store at the last minute...), but this is how I made it and it was yummy!

Ingredients:
(Makes 4-6 servings)

1 eggplant, sliced in 1/2" rounds
1 zucchini, thickly sliced
1 yellow squash, thickly sliced
Salt
2 eggs
1 Tbsp. minced garlic
Dried basil, oregano and thyme
1 tsp. Meyer lemon juice
1 leek, thinly sliced
6 small-ish tomatoes, thinly sliced
1 cup bread crumbs
Spray olive oil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup crumbled herb-flavored feta cheese

Directions:

1.  Cover eggplant slices with salt and place in a colander in the sink for 15 minutes (or until the natives start grumbling for dinner).  Rinse eggplant slices and pat dry.

2.  Preheat oven to 375 degrees.  Coat a 13 x 9 baking dish with olive oil spray.

3.  Lightly beat eggs with minced garlic in a flat-bottomed bowl or small rimmed plate.  In a second bowl or plate, mix bread crumbs with herbs to taste and a tablespoon or so of the Parmesan.  Arrange the bowls/plates right next to the stove.

4.  Heat a (preferably non-stick) pan over medium heat.  Take each eggplant slice, coat thoroughly in egg mixture, coat thoroughly in breadcrumb mixture, then spray each side with olive oil before placing gently in pan.  Flip when first side is browned and press down on second side with spatula to aid cooking.  Remove when both sides are well-browned or starting to burn.

5.  Place one layer of eggplant slices in the baking dish.  Add half of the tomatoes, zucchini, and yellow squash.  Sprinkle with half of the leeks.  Sprinkled with half of the mozzarella and half of the Parmesan.

6.  Repeat with a second layer of all.  Sprinkle feta, lemon juice and more herbs to taste over the top.

7.  Bake uncovered for approximately 30 minutes, or until cheese is bubbly and starting to brown.

8.  Slice and serve over cous cous.

Notes:

*Really good drizzled with chile pepper olive oil.

*Tastes even better the next day.

*Believe it or not, children will actually eat this because of all the cheesy goodness (or maybe it was the bribe of sherbert for dessert...?).

*Not sure if it mattered, but I put the tomato slices directly on top of the eggplant slices (thought the moisture might help with cooking) and the zucchini and squash slices kind of around the sides and in between (to keep the cheese from falling through and possibly burning).

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!).

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.

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!)

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.

EASY CHEESY CASSEROLE #2

EASY CHEESY CASSEROLE #2

Ingredients:
(Makes 3-4 entree portions)

3 zucchinis, diced
1 red bell pepper, chopped
1/2 eggplant, sliced into 1/2 inch thick slices
1/2 red onion, sliced
3 medium tomatoes, chopped
1 package Trader Joe's frozen organic brown rice
black pepper, to taste
salt, to taste
garlic powder, to taste
oregano, to taste (approx. 1/2 tsp.)
thyme, to taste (approx. 1/2 tsp.)
basil, to taste (approx. 1/2 tsp.)
crushed garlic, to taste (approx. 1/2 tsp. jarred crushed garlic)
Worcestshire Sauce, to taste (approx. 1 tsp.)
juice of 1/2 lemon (or 1 tsp. bottled lemon juice)
paprika, to taste (approx. 1/2 tsp.)
several tablespoons of olive oil
1/4 cup parmesan cheese
1/2 container ricotta cheese

Directions:

1. Snip corner of rice bag, nuke for 3 minutes, and set aside.
2. Cover eggplant slices with salt and set aside for 10 minutes.
3. Heat olive oil over medium-high heat. Add crushed garlic. Add bell pepper and zucchini, stirring occasionally for 2 minutes.
4. Rinse eggplant and chop into small cubes. Add to pan and continue cooking for 2 minutes, stirring frequently.
5. Add onion and tomato to pan and continue cooking for 2 minutes, stirring frequently.
6. Sprinkle with pepper, paprika, salt, Worcestshire Sauce, lemon juice, oregano, thyme, garlic powder and basil. Stir well and continue cooking until eggplant is soft and some liquid has dissipated.
7. Combine in a bowl rice, ricotta cheese, and a bit more black pepper, salt, and garlic powder,
8. Add veggie mix to rice mixture and mix very well. Transfer to a large casserole dish.
9. Sprinkle parmesan cheese over casserole. Cover with foil and put in oven on 350 degrees for 20 minutes. Uncover, sprinkle more parmesan cheese over casserole, and return to oven for 20 minutes more, until parmesan is slightly browned.

Notes:

*Leave out Worcestshire Sauce, or use vegetarian version, to make it a vegetarian dish.
*Kids can help by stirring rice and cheese mixture.
*Serve with a simple side salad and garlic bread for a complete meal.

ZESTY SUMMER WRAPS

ZESTY SUMMER WRAPS

Ingredients:
(Makes 2 wraps)

½ cup dry quinoa
1 cup veggie or chicken broth (or water)
2 large, “burrito size” tortillas
Several tablespoons hummus (about ¾ small container from Trader Joe’s)
¼ red bell pepper, julienned
8 baby carrots, julienned
¼ red cabbage, chopped
Handful fresh spinach leaves
¼ red onion, julienned
Mango-mustard salad dressing (or other fruity, vinegar-based dressing) to taste
[Optional: ½ can cooked chicken]

Directions:

1. Cook quinoa according to package (generally 2-to-1 ratio broth/water to quinoa) and set aside.
2. Tear spinach leaves into a large bowl.
3. Add cabbage, onion, and carrots.
4. Drizzle dressing over mixture and stir well.
5. Stir in cooled quinoa and let mixture sit a while, preferably a half-hour or so. [Optional: add chicken]
6. Spread hummus over one side of each tortilla.
7. Put half of veggie mixture on one edge of tortilla, leaving either end empty (about an inch or two on each end).
8. Roll tortilla until mixture is wrapped, fold in each end and continue rolling.
9. Cut in half and serve with extra hummus and dressing for dipping.

Notes:

*Great for picnics.
*Cut in quarters or smaller for preschoolers, and serve lots of extra dip.
*Surprisingly filling, even without meat.
*Kids can help by stirring veggies with dressing or spreading hummus on tortillas.