Minty Sweet Potato Protein Bowl

 MINTY SWEET POTATO PROTEIN BOWL

Ingredients: 

1 sweet potato, peeled & diced & nuked in a covered bowl with a bit of water for 3 mins

1/4 package Trader Joe’s cooked lentils

1 serving quinoa, prepared according to package

Handful fresh mint leaves

2 Tbsp. olive oil

Juice of 1/2 lemon

4 minced garlic cloves

1 Tbsp. Aleppo pepper

1/2 avocado

1 green onion

Salt to taste

Directions:

1. Add cooked sweet potato, quinoa & lentils to your bowl.

2. Blend lemon juice, olive oil, Aleppo pepper, avocado, salt, and mint leaves well. Add a bit of water for a thinner sauce.

3. Top bowl with sauce and a couple of mint leaves for garnish.

Notes:

*Great served hot or cold.

*Perfect make-ahead lunch for the office.

*Add a handful of spinach leaves for more nutrients.

Vegetarian Soondubu (Korean tofu stew)

 Vegetarian Soondubu (Korean tofu stew)*

Super spicy as-is, but feel free to add chili peppers if you like to make your eyelids sweat like I do! The Korean ingredients are easy to get and inexpensive on Amazon, or visit your favorite local Asian market.

Ingredients:

• 1 Tbsp. cooking oil
• 1 Tbsp. gochugaru (Korean ground red pepper )
• 1/4 cup kimchi [I like Wild Brine Korean Style which I get at Lazy Acres]
• 5 garlic cloves, roughly chopped
• 2 cups low-sodium vegetable stock [I like Edwards & Sons]
• 2 tsp. gochujang (Korean hot pepper paste), or 3 Tbsp. sriracha sauce
• 2 tsp. dwenjang (Korean bean paste)
• 8 oz. silken tofu
• 3.5 oz. beech mushrooms, enoki mushrooms, or similar
• 1/2 zucchini, thinly sliced
• 2 leaves bok choy, chopped into bite-size pieces
• 1/4 cup water
• 1 Tbsp. minced garlic
• 2 green onions, chopped
• 1 egg (optional)

Directions:

1. Heat a cast iron dutch oven or similar heavy pot over high. Lower to medium and add oil.
2. Add gochugaru and stir until oil turns red.
3. Add kimchi and chopped garlic. Stir well to coat with oil and cook for 1-2 minutes.
4. Add stock. Stir in gochujang/sriracha and dwenjang. Bring to a boil and cook 1-2 minutes.
5. Add tofu in one big chunk. Gently break into large chunks with a wooden spoon. Boil for 8 minutes, gently stirring occasionally.
6. Add zucchini and water.  Stir.
7. Add bok choy, minced garlic, and mushrooms. Stir well. 
8. Stir in egg.
9. Turn off heat. Stir in green onion. Cover and let sit few minutes.
10. Serve over brown rice.

*Adapted from "Vegetarian Soon Tofu Jjigae" at food52.com

Anytime Stuffing!

 Anytime Stuffing!

Who says stuffing's just for holidays?! My picky eater looooves stuffing, so when she asked for some in mid-January on a random weeknight, I threw together a quick, vegetarian version with what I had on hand that satisfied that craving. Happy kid = happy mom! 👍

Ingredients:

6 pieces sourdough bread, well-toasted & roughly chopped

1/2 stick butter (use Earth Balance, etc. to make it vegan!)

1 carrot, peeled & chopped

1 stalk celery, chopped

1/2 white onion, chopped

1 tsp. dried sage

1 tsp. dried thyme

1/2 tsp. seasoned salt

1 cup broth of your choice

1 Tbsp. minced garlic

Cooking oil

Directions:

1. Pre-heat oven to 400°. 

2. Heat pot over medium-high heat. Add 1/2 the butter. Add carrot, celery, and onion. 

3. Cook until soft. Add broth, other 1/2 of butter, and seasonings. Stir well. Remove from heat. Add bread, stirring until all bread is wet.

4. Oil bottom of a pan, add stuffing, spread out to single layer, cook for 10 minutes. Stir. Lower heat to 375°, cook for 10 minutes longer or until bread starts to brown.

Cold Be Gone Soup!

 Cold Be Gone Soup!

It may not look like anything special, but this soup packs a zesty wallop and clears your head lickety-split! Get the tissues ready! 👍

Ingredients:

• 3 cups water
• 2 packets chicken or veggie broth paste or cubes
• 3 garlic cloves, sliced
• 2-3 small dried red chili peppers
• 1 mushroom, sliced
• 1/4 yellow squash or zucchini, sliced
• Handful cilantro leaves, ripped or chopped
• Fresh ground pepper
• Black pepper
• Hot curry powder
• Sweet curry powder
• Dried or crushed ginger
• Turmeric
• Ground coriander
• Onion powder
• 1/8 onion, sliced
• 1/2 Meyer lemon
• 1/2 lime
• 2 slices Roma tomato, chopped
• Handful garbanzo beans (+ oil for frying)

Directions:

1. Heat oil in a small pan. Add garbanzo beans and cook until slightly browned and soft. Set aside.
2. Bring water to a boil in a medium size pot.
3. Stir well while dissolving broth packets in water.
4. Add garlic slices. Tear chili peppers into pot.
5. Cover, return to a boil then lower to low-medium.
6. Add mushrooms, squash, and cilantro. Stir well.
7. Add generous sprinkles of all seasonings. Stir well. Make sure soup is simmering, not boiling.
8. Add onion, juice of the lime, tomato, and garbanzo beans.
9. Add juice of the lemon and all of the lemon skin (empty out the peel with a grapefruit spoon).
10. Continue cooking over low-medium heat until very fragrant. Sample and add additional lime/lemon or seasonings to taste. Enjoy!

New Years "Good Luck" Goulash

New Years "Good Luck" Goulash
Serves 3-4

{sorry no pic - ate it all up before I could take one!}

Ingredients:

1 lb. dried black eyed peas
10 oz. collard greens, stems removed
2 Tbsp. olive oil
1-2 onions, chopped
1-2 large sweet potatoes, skinned and chopped
4 garlic cloves
1 bay leaf
1 tsp. smoked paprika
1/2 cup orange juice
1/2 cup veggie broth
1 tsp. apple cider vinegar
Salt, to taste
Pepper, to taste
Optional:  1 tsp. Tabasco Sauce
Optional:  brown rice for serving

Directions:

1.  Rinse and drain black eyed peas well.  Add to large cast iron pot/Dutch oven with 6 cups water, garlic cloves, and bay leaf.  Bring to a boil, reduce heat, and simmer partially covered about 45 minutes, or until tender but not mushy or falling apart.

2.  15 minutes before the black eyed peas are done, stir in the sweet potatoes. 

3.  Drain and rinse the black eyed peas and sweet potatoes in cold water and set aside.  Remove the bay leaf.

4.  Rinse and dry pot.  Heat olive oil over medium heat, add onion, saute about 5-6 minutes until soft but not mushy. 

5.  Layer collard greens on top of onion.  Add black eyed peas and sweet potatoes on top, but don't stir.  Pour orange juice, veggie broth, and vinegar (and Tabasco, if using) over mixture.  Sprinkle with paprika, and with salt and pepper to taste.

6.  Bring to a boil, reduce heat, cook for 5-10 minutes as-is, then stir gently.  Cook for another 10-15 minutes, until collard greens are cooked but not wilted and veggies are not mushy.

7.  Serve hot, over rice and with additional Tabasco, if desired. 

8.  Enjoy good luck (& good health!) the whole year through!  :)

FARRO FANDANGO

FARRO FANDANGO

*A heartier, vegetarian version of a Trader Joe's recipe

Ingredients:

3/4 bag Trader Joe's 10 minute farro (cooked according to package)
2 handfuls kale, chopped
3 Trader Joe's (or other) meatless Italian sausages
3 Tbsp. butter or olive oil
1 cup (2/3 large) onion, diced
2 cloves garlic, minced
Salt and pepper, to taste
1 Granny Smith apple, peeled, cored, and diced
6 mushrooms, crumbled

Directions:

1.  Cook farro according to package, adding kale to the pot 4 minutes before end of cooking.  Drain and set aside.

2.  Meanwhile, heat 1 tablespoon oil or butter over medium-high heat in a saute pan.  Break up the sausages and cook until browned, adding an extra tablespoon oil or butter during cooking, stirring frequently.

3.  Remove sausage and set aside.  Heat last tablespoon oil or butter over medium heat.  Add garlic, onion, mushrooms and apple to the pan, cooking and stirring until just starting to brown.  Add sausage, farro/kale, and salt and pepper to taste.  Stir and cook over low heat a few additional minutes.

Notes:

*For some reason, my kids actually ate this, kale and all.

*The hubby devoured it.

*It's even better the next day.

*If you insist, you could make this with regular chicken sausage...I'm sure it would be delicious, but it truly doesn't lose anything with the veggie sausage, so why not go veggie?  :)

*In case you're not familiar with farro, it's a slightly chewier, nuttier, more interesting version of rice.

*Ready in 15 minutes!

SWEET POTATO-AVOCADO POCKETS

Inspired by Costco's chicken and carne asada bakes.  Great for kids, picnics, potlucks & sharing!

Ingredients:

4-6 small sweet potatoes, peeled and diced
3 Tbsp. olive oil
1 tsp. + 1 tsp. garlic powder
1/2 tsp. black pepper
1 tsp. paprika
1/2 tsp. salt
2 sheets puff pastry, thawed according to package
1/2 avocado, diced
5-6 small tomatoes, diced
1/2 cup shredded Mexican blend cheese or mozzarella cheese
1/2 cup cooked black beans
Juice of 1/2 lime
1 tsp. coriander powder
2 handfuls spinach leaves, finely chopped or torn
1/4 cilantro leaves, chopped
1 egg, lightly beaten with 1 Tbsp. water

Directions:

1.  Preheat oven to 375°.  In a gallon size zipper top plastic bag, thoroughly mix sweet potatoes, olive oil, 1 tsp. garlic powder, black pepper, paprika, and salt.

2.  Bake sweet potatoes on a sheet of aluminum foil on a cookie sheet for 15 minutes.  Stir around sweet potatoes with tongs and bake for an additional 15 minutes, or until lightly browned and soft.  Set cooked sweet potatoes aside to cool.

3.  In a large bowl, mix tomatoes, 1 tsp. garlic powder, avocado, cheese, lime juice, coriander, black beans, spinach, cilantro, cooled sweet potatoes, and salt and pepper to taste.

4.  Turn oven up to 400°.  Unfold puff pastry on lightly floured flat surface.  Slice lengthwise along score marks (into thirds).  Towards one end of each piece of puff pastry (leaving approximately 1/2" of space empty at the end and 1/4" on each side), scoop in a handful of the sweet potato mix.  Fold the puff pastry over and squish together the sides, gently folding them up a bit, and roll over the ends.

5.  Brush each pocket with egg mixture and place onto a lightly oiled piece of aluminum foil on a cookie sheet.  Bake for 18-20 minutes, or until browned.

6.  Douse liberally with Cholula and enjoy!

Notes:

*Kids can help by squishing the sweet potatoes in the bag, mixing the veggies, filling the pockets, or applying the egg mixture.

GREENS & CHICKPEA STEW

Ingredients:
(Makes 2 entree size portions)

1 bunch collard greens, stems removed and leaves roughly chopped
1 yellow onion, thinly sliced
2 Tbsp. olive oil
3 Tbsp. crushed garlic
5 white mushrooms, crumbled
3 small red potatoes
1 can chickpeas (garbanzo beans), drained and rinsed
1 cup vegetable broth
1 Tbsp. brown sugar
2 tsp. apple cider vinegar
1/2 tsp. chili powder
1 tsp. dried parsley
2 Tbsp. mayonnaise
Red pepper, to taste
Black pepper, to taste
Salt, to taste
Garlic powder, to taste
2 servings brown rice, cooked

Directions:

1.  Prick potatoes with fork and nuke for approximately 3 minutes.  Chop and set aside.
2.  Heat oil over medium heat.  Add onion and stir until lightly browned, approximately 6 minutes.  Add garlic, stir, and cook another 4 minutes.
3.  Add greens, toss, just until wilted.
4.  Pour in enough broth to cover vegetables.  Add chickpeas, potatoes, mushrooms, brown sugar, vinegar, red pepper, salt, black pepper, garlic powder, chili powder and parsley.
5.  Bring to a boil, cover, reduce heat to low, and simmer approximately 45 minutes, stirring occasionally.
6.  Stir in mayonnaise until fully dissolved.
7.  Serve over brown rice.

Notes:

*Leave out red pepper when serving to munchkins.

*Stir in sliced, cooked sausage for the carnivores in your life.

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.

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!).

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.

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.

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. :)

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!