RESISTANCE-IS-FUTILE SALSA

RESISTANCE-IS-FUTILE SALSA
(A modified version of my Caliente Salsa proportioned for use with a hand blender.)

Just got my first immersion (hand) blender at Costco and already I love it!  Whipped up this salsa in less than 5 minutes and couldn't stop eating it until the bowl was empty.

Ingredients:

4 medium tomatoes, chopped
1 jalapeno, chopped
1/6 large red onion, diced
1 baby carrots, sliced
1 radish, diced
1 Tbsp. minced or crushed garlic
1 Tbsp. canola oil
1 dash salt
1 dash black pepper
Small pinch dried thyme

Directions:

1.  Add all ingredients to small mixing bowl (preferably one made for your hand blender).

2.  Mix on high speed until desired consistency (15-30 seconds).  Try not to eat it out of the mixing bowl with your fingers.

Notes:

*Adding a bit of chopped cilantro leaves would make it even more irresistable...I just didn't have any on hand because, despite my best efforts, my attempts to grow cilantro have heretofore been unsuccessful...

TOUCH OF CLASS DEVILED EGGS

TOUCH OF CLASS DEVILED EGGS

My first attempt at deviled eggs...came out surprisingly well.  Just in time for all those leftover hard-boiled eggs!  :)

Ingredients:
(Makes 16 appetizers)

8 hard-boiled eggs

1 tsp. sweet relish
Splash of Tabasco
2 shakes herbes de Provence
2 shakes black pepper
1 heaping Tbsp. mayonnaise
1 Tbsp. spicy brown mustard
1 shake worcestershire sauce
Paprika

Directions:

1.  Peel and halve the eggs.  Gently shake yolks out of eggs into big bowl and set whites aside on a pretty serving plate.

2.  Add all other ingredients except paprika to the yolks mash well with a fork, mixing completely and getting rid of any lumps.

3.  Spoon the mixture into the corner of a sandwich bag.  Snip off a bottom corner, twist the top around, and use as a pastry bag to fill each egg white with yolk mixture.

4.  Sprinkle each egg with paprika.

Notes:

*Try serving with a bottle of Tapatio on the side for the more adventurous eaters to shake on their eggs.  YUM!

*Consider mixing in 1/2 of a jalapeno very finely diced, and topping each finished egg with a small jalapeno slice.
*Other mix-ins to consider:  1 tsp. onion or garlic powder, 1/2 avocado.

*Use vegetarian worcestershire sauce (which doesn't contain anchovies) if making for a mixed veg/carni crowd.

QUINOA-STUFFED BAKED SQUASH

QUINOA-STUFFED BAKED SQUASH

"Yes, I slaved away for hours over a hot stove to make this special dinner for you [not!]...you can kiss my feet later."  :)

Ingredients:
(Makes 4 servings)

2 acorn squash
1/2 bag Trader Joe's fresh broccoli/cauliflower mix
1/4 package Trader Joe's organic quinoa (approx. 1/2 cup dry)
1/2 can Trader Joe's white chicken in broth
Few tablespoons extra virgin olive oil
Splash whole milk
Handful Trader Joe's Shredded Mexican Cheese (or other finely shredded cheese)
1/4 cup + 4 Tbsp. grated parmesan cheese
Black pepper
Ground thyme
Garlic powder
Dried basil
Dried oregano
Cinnamon powder

Directions:

1.  Preheat a toaster oven (if possible, to save energy) to 350 degrees (approx. 10 minutes).

2.  Slice each squash in half width-wise.  Carefully slice off the end (tip) of each squash (so it can easily stand up on either side).  Clean and rinse the inside of the squash (I like to use a grapefruit spoon), being careful not to scrape out the flesh of the squash.

3.  Fill toaster oven tray (or other rimmed baking dish) with approximately an inch of water and place each piece of squash cut-side down in the tray.  Bake for 30 minutes.

4.  Meanwhile, cook quinoa according to package directions (usually, bring 1 part quinoa and 1 part water to a boil in a pot, turn down heat and cover, simmer until water is absorbed, approximately 12 minutes).

5.  Snip one corner of the broccoli/cauliflower bag and microwave on high for 3 minutes (should be very soft when done).

6.  When squash is done (can be easily pierced with a fork), carefully remove from oven, drain water from tray, and turn over each piece of squash.  Being careful not to break or tear the skin of the squash (leave a fair amount of the flesh intact), scrape out most of the flesh of the squash into a large bowl.

7.  With the squash in the bowl, mix in:  chicken, milk, dash of each herb (easy on the cinnamon), 1/4 cup of parmesan, shredded cheese, broccoli/cauliflower, cooked quinoa, and olive oil.  Mix very well, breaking up pieces of squash or broccoli/cauliflower with a spoon.  Final consistency should be fairly mushy, sticky and consistent (no large chunks).

8.  Scoop mixture into each squash shell until flat across the top.  Bake for 20 more minutes.

9. Carefully remove the tray and sprinkle each squash with a tablespoon of parmesan cheese.  Bake for 10 more minutes or until cheese barely starts to bubble or brown. 

10.  Remove and serve immediately with garlic bread.  Voila!  Await oohs, aahs, and accolades in various forms.

Notes:

*Can easily be made vegetarian by leaving out the chicken.  Make it vegan by leaving out the milk and using soy cheese (although be careful to look at the soy cheese for casein which is a product derived from whey).

*Encourage your diners to scoop and scrape the squash shell to get extra flavor and nutrition with each bite.

*Makes a lovely presentation (albeit for people who are easily impressed) for holiday or other special dinners, especially if teamed with a salad and adorned with a sprig of the herb du jour (sage, I think it is now, no?).

*The lack of visible chunks of anything remotely recognizable as a vegetable, grain or meat (plus the fun packaging and coating of cheese) will encourage even the pickiest of children (mine) to give it a whirl.

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!