Smoky Turkey Shepherd’s Pie

Smoky Turkey Shepherd’s Pie

3 large Idaho potatoes, peeled and cubed

Coarse salt

2 T. EVOO – extra-virgin olive oil – 2 turns of the pan

1/4 lb. smoky bacon or turkey bacon, chopped

1 1/3 lb. ground turkey breast

1 T. smoked paprika, available in small cans on spice aisle of market (You may substitute 1 1/2 tsp. each sweet paprika and cumin combined)

Coarse black pepper

2 T., 5 or 6 sprigs, fresh thyme leaves

1 medium onion, chopped

2 carrots, peeled and diced

3 ribs celery from the heart, chopped

1 small red bell pepper, seeded and chopped

2 C. frozen peas

2 T. all-purpose flour

2 C. chicken broth

1 C. sour cream, divided

3 T. butter

1 large egg, beaten

10 to 12 blades fresh chives, chopped or snipped

Bring a medium pot of water to a boil, salt it, and cook the potatoes until tender, 12 to 15 minutes. Heat a deep, large skillet over medium-high heat. Add EVOO, 2 turns of the pan, to the skillet. Add bacon and brown it up, then add ground turkey to the pan and break it up. Season the turkey with smoked paprika, salt and pepper and thyme. When turkey browns up, add: onions, carrots, celery. Season the veggies with salt and pepper. Cook 5 minutes, then add red pepper and peas cook another 2 minutes. Stir in flour and cook flour 2 minutes. Whisk in broth and combine. Add 1/2 C. of sour cream and combine. Simmer mixture over low heat. Preheat your broiler to high. When potatoes are tender, add a ladle of cooking water to the egg. Drain potatoes and return to the warm pot to dry them out a little. Add remaining 1/2 C. sour cream, butter, half of the chives, and salt and pepper. Smash and mash the potatoes, mashing in the beaten, tempered egg. If the potatoes are too tight, mix in a splash of milk. Pour turkey mixture into a medium casserole dish. Top turkey with an even layer of smashed potatoes and place casserole 5 inches from hot broiler. Broil the potatoes until golden at edges and remove the casserole from the oven. Garnish the casserole with the remaining chives and a sprinkle of smoked paprika. Variation: Omit potatoes, peas and egg. Swap 2 lb. ground lamb or sirloin for the turkey, beef stock for the chicken stock and add 1/2 lb. wide egg noodles. Serve the goulash over the cooked egg noodles dressed with the butter and chives.

Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo

Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo

1/2 C. parsley leaves, a couple of handfuls

8 cloves garlic, cracked away from skins

1 lb. chorizo sausage, casings removed

1/4 C. extra-virgin olive oil

1 1/2 lb. tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces

Coarse salt and pepper

24 medium to large mushroom caps

1 C. dry sherry

 

Preheat a grill pan over medium high heat. Place parsley and garlic in food processor and chop.

Heat a large, heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish. To the hot skillet, add about 2 T. extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 C. sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 T. or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.

Four Season Burgundy Beef

Four Season Burgundy Beef

16 oz. Wide Egg Noodles

2 pats Butter

A handful chopped fresh flat leaf parsley

2 lb. beef fillet tips or tender sirloin cut into bite sized pieces

2 T. EVOO

2 White Onions, chopped

12-16 small mushroom caps, halved

2 cloves Garlic, minced

1 1/2 C. Burgundy Wine

3-4 sprigs Thyme

1 bay leaf

14oz. can beef broth

2-3 T. Tomato Paste

 

Cook egg noodles until al dente. Shock with cold water, drain, and return to pot. Toss with butter and parsley, cover until beef is done.  Lightly coat beef cubes with flour. Sauté in olive oil over medium high heat 6-8 minutes, turning once, until browned. Remove meat from pan. Add mushrooms and onions and garlic to the pan. Cook them for 5 minutes, shaking pan occasionally. Add wine and scrape up any bits on the bottom of the pan. Return beef to pan with remaining ingredients. Simmer 10 minutes, ubtil sauce thickens a bit. Remove bay leaf, serve over noodles.

Hawaii Burgers

Hawaii Burgers

2 lbs ground turkey breast

1/2 tsp. ground ginger

2 T. low sodium soy sauce

2 garlic cloves

2 green onions, chopped

1/2 C. Hoisin sauce

2 tsp. Sesame oil

1 cored fresh Pineapple, cut into rings

 

Mix turkey with ginger, soy sauce, garlic and onions. Form into patties and cook for 5 minutes on each side on grill. As burgers cook, baste with hoisin mixed with sesame oil. Grill pineapple rings alongside burgers. Place burgers on buns and top with grilled pineapple rings and lettuce.

Turkey Loco Burgers with Chunky Guacamole

Turkey Loco Burgers with Chunky Guacamole

1 lb. ground turkey

1 tsp. Ground cumin

1-2 T. chopped fresh oregano (a handful of leaves)

1/4 onion, grated

1 lime, juice of

 Hot pepper sauce (to taste or a few shakes)

 Coarse salt

 Cracked black pepper

4 crusty rolls, split

 Romaine lettuce leaves

Chunky Guacamole

2 avocados, peeled and pitted

1/4 medium Spanish onion, grated

1 jalapeno pepper, minced (or serrano)

 Coarse salt

1 plum tomato, seeded and diced

 

In a bowl, combine the turkey and the next 7 ingredients. Form mixture into 4 patties and grill over medium-high heat for 6 minutes on each side. While the burgers are cooking, mash the avocados with the onion, chile pepper, salt, and tomato—leave it chunky. Place each burger on a bun and pile it with chunky guacamole and a piece of romaine.

Pot-Sticker Pockets

Pot-Sticker Pockets

1 1/2 lb. ground pork

1/2 C. water chestnuts

2 green onions, chopped

3 T. Soy Sauce

1″ piece fresh Ginger, grated

2 cloves Garlic, minced

Pinch Crushed Red Pepper

1/2 orange

8 flour tortillas

2 tsp. Honey

1/4 C. white Vinegar

1 cucumber, seeded, peeled, thinly sliced

1/2 carrot, shredded

Hoisin Sauce

Bibb lettuce

 

Combine pork and next 7 ingredients in bowl. Form into patties and cook 5 minutes per side on grill pan or on a grill over medium-high heat. Baste with hoisin sauce as they cook.  Mix honey and vinegar. Coat cuke and carrot with mixture.  Thinly slice Bibb lettuce into shreds. Heat tortilla 15 seconds per side on a dry pan over high heat. Paint tortilla with hoisin. Place lettuce in center and top with some carrot and cucumber. Add pork patty and fold up sides to form a square. Cut across diagonal to form triangle pockets.

Cashew! God Bless You Chicken

Cashew! God Bless You Chicken

1 box jasmine rice

1 lb. boneless, skinless chicken breast, diced

Combine chicken in a bowl with:

1 T. sesame oil

2 cloves garlic, minced and mashed

2 T. rice wine or dry sherry

A shake or two of crushed red pepper

Black pepper, to taste

-Set aside and let marinate while you prep the rest of the ingredients

1 T. vegetable oil

1 large carrot, peeled and diced into small cubes

1 red pepper, seeded and diced

1 can (7 oz) sliced water chestnuts, drained and sliced

3 heaping T. Hoisin sauce

1/2 – 1 C. unsalted cashews

3 green onions, thinly sliced

 

Prepare rice per package directions. Heat vegetable oil in wok or large skillet over high heat. Add carrot and stir fry for 2 or 3 minutes. Add the coated chicken and cook another 3 or 4 minutes (until chicken no longer pink). Toss in the bell pepper and chestnuts. Heat through (a couple minutes). Add the hoisin and toss evenly. Server over bed of jasmine rice and top with cashews and green onions. Feeds 4.

Sesame Noodles

Sesame Noodles

1 T. peanut butter

2 T. soy sauce

Pinch cayenne pepper

1 T. vegetable oil

1 tsp. toasted sesame oil

1/3 lb. thin spaghetti, cooked to al dente, drained and cooled

1 T. sesame seeds

1 scallion, chopped

 

Whisk peanut butter, soy, cayenne, oil and sesame oil. Add noodles and toss to coat. Sprinkle noodles with sesame and scallion to garnish.

Manny’s Sweet and Sour Pasta Sauce

Manny’s Sweet and Sour Pasta Sauce

3 cloves Garlic

2 pinches Red Pepper Flakes

1 small White Onion, minced or grated

1 28oz. can Crushed Tomatoes

1 15oz. can Diced Tomatoes

Handful Jumbo Pitted Green Olives

Handful pitted Black oil-cured Olives

3-4 T. Golden Raisins

10-15 Basil Leaves, roughly cut or torn

Handful Flat Leafed Parsley, chopped

1 lb. Penne Pasta

Handful Pine Nuts, toasted

Cook pasta al dente. Meanwhile, heat garlic, red pepper flakes, and oil in a deep skillet over medium heat until the garlic speaks. Add minced onion and cook a couple of minutes. Add tomatoes, olives, raisins, basil and parsley. Bring to a boil. Reduce heat to low and let simmer while pasta cooks. Drain pasta, toss with sauce. Top with pine nuts and serve.

Emmanuel Nini’s Ziti with Sausage and Cannellini

Emmanuel Nini’s Ziti with Sausage and Cannellini

1 lb. ziti rigate  

2 sweet Italian sausage links  

2 hot Italian sausage links  

Spanish onion, chopped  

3 cloves garlic, minced  

1 can (28 oz.) diced tomatoes  

1 can (15 oz.) crushed tomatoes  

1 can (15 oz.) Cannellini beans  

20 leaves of fresh basil, piled on top of one another, rolled and sliced into strips  

 

Heat water for pasta and cook to al dente. In a large skillet or deep frying pan, cook sausages over high heat and brown on both sides. Remove from pan. Slice on the bias and return to pan to finish cooking through.  Reduce heat to medium. Add onion and garlic to pan and cook for five minutes until the onions are tender. Add tomatoes and beans to pan and heat through. Stir in basil. When basil wilts, toss in pasta and transfer the completed dish to a serving platter.

Asian Cucumber Salad

Asian Cucumber Salad

1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced

1 small red bell pepper, seeded and thinly sliced

1/4 C. rice wine vinegar or white distilled vinegar

2 rounded tsp. sugar

1 T. soy sauce

 

Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers. Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve.

 

Jasmine Rice “Sundaes”

Jasmine Rice “Sundaes”

Cooked jasmine rice

Water

Salt

Duck sauce

Toasted sesame seeds

 

Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed “sprinkles”. This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique.

Roasted Shallot Vinaigrette

Roasted Shallot Vinaigrette

2 shallots

1/2 tsp. kosher salt

2 T. Dijon mustard

2 T. verjus, red or white

2 T. red wine vinegar

2 T. extra virgin olive oil

4 T. chicken stock

1 T. chopped chives

Freshly ground black pepper

 

Preheat the oven to 350°F. With the skin on, cut the shallots in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallots with a bit of the olive oil and place them on the baking sheet cut side down. Roast in the oven until the shallots are very soft, about 20 to 30 minutes. When the shallots are cool enough to handle, remove the skin and the root end. Puree the shallots and salt in a food processor. Add the mustard and puree. Add the verjus and vinegar by the T., pureeing after each addition. With the motor running, add the olive oil and stock slowly through the feed tube. Stir in the chives and pepper. Adjust the salt and pepper to taste.

Pasta with Big-Belly Portobello Sauce

Pasta with Big-Belly Portobello Sauce

1 lb. penne or rigatoni pasta

2 T. extra-virgin olive oil

3 garlic cloves, minced

Red pepper flakes (to taste or a couple of pinches)

4 portabella mushrooms, tops thinly sliced

Coarse salt

1 (28 oz. ) can crushed tomatoes

2 T. chopped fresh flat-leaf parsley (a palmful)

Grated parmigiano-reggiano cheese

 

Bring salted water to a boil in a deep pasta pan. Cook the pasta al dente; when you drain the pasta, cold-shock it with running water to stop the cooking process. While the pasta is cooking, heat a large skillet over med-high heat. Add in oil, garlic, and crushed red pepper. As soon as the garlic speaks by beginning to sizzle in the oil, dump in the portobello slices. Coat them with the oil with a good shake or two of the pan (or stir). Sprinkle them with a little salt. Cover the pan with a lid or foil and lower heat to med-low; let the mushrooms cook for 10 minutes or until deep brown and soft. There should be a good amount of mushroom gravy in the bottom of the pan. Add in the can of tomatoes and parsley; heat through and give the pan a good shake (or stir). The sauce will be a nice reddish brown and will have a beefy taste; combine with the pasta and dump on a platter. Serve with shaved or grated Parmigiano or Asiago cheese, bread, and a green salad.

Bucatini all Amatriciana

Bucatini all Amatriciana

1 lb. bucatini (tube pasta that looks like spaghetti with a hole down the center of it)

Salt

2 T. extra-virgin olive oil, 2 turns of the pan in a slow stream

1/4 pound, 4 or 5 slices, pancetta, chopped

1 medium onion, chopped

1 tsp. crushed red pepper flakes

4 to 6 cloves garlic, chopped

1(28-oz.) can crushed tomatoes

2 T. chopped flat-leaf parsley

Black pepper

Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table

 

Bring a large pot of salted water to a boil and salt the water. Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve. Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.

Pasta Abruzzese

Pasta Abruzzese

1 lb. bulk sweet Italian sausage

1/2 medium Spanish onion, finely chopped

1 fresh fennel bulb, tops trimmed and first layer of skin pulled away, quarter the bulb, then chop into fine dice

3 garlic cloves, minced

1 C. low sodium chicken broth

1 (28 oz. ) can crushed tomatoes

2-3 T. chopped fresh flat leaf parsley

1 lb. penne or rigatoni pasta, cooked until al dente

 

Heat a deep skillet over med-high heat; add in the sausage, breaking it up and browning the crumbles. Remove sausage to a bowl lined with paper towels; let stand to drain; return pan to heat. To pan, add onion, fennel, and garlic; cook 5 minutes, giving the pan a shake now and then. Add in broth and tomatoes; heat through. Dump sausage back into pan and add parsley; stir while bringing to a boil. When sauce bubbles, decrease heat to low and let simmer until the pasta is ready to toss with the sauce and serve.

Rachel Ray’s Linguini with White Clam Sauce

Rachel Ray’s Linguini with White Clam Sauce

1/4 C. extra-virgin olive oil

1 tsp. red pepper flakes

4 to 6 cloves garlic, finely chopped

1 tin flat fillet of anchovies, drained, 6 or 7 fillets

2 T. fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 tsp. dried

1 C. dry white wine

1 C. clam juice or chicken stock

1 can (15 oz. s) fancy whole baby clams

1 lemon, zested

1 lb. linguini, slightly undercooked, about 6 to 7 minutes

1/4 C. chopped parsley leaves

Lots of black pepper and some coarse salt

Crusty bread, for mopping

 

Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

Herb & Cheese Savory Cookies with Balsamic Syrup

Herb & Cheese Savory Cookies with Balsamic Syrup

1 C. of flour

2 tbsp of fresh rosemary

1/4 C. of butter, cut into cubes

1/2 C. of grated Parmesan cheese

1/2 C. of sour cream

Salt and pepper

Balsamic Syrup (recipe below)

Preheat oven to 350 degrees. In a food processor, place flour, rosemary, butter, salt and pepper. Pulse until combined. Add the Parmesan cheese and sour cream. Pulse until the dough comes together. Roll dough out into a log and wrap in plastic wrap. Refrigerate for at least 1 hour. Slice dough into cookies and place them on a lined baking sheet. Bake for 15 minutes, until they just start to brown. Serve with balsamic syrup.

Balsamic Syrup

1 C. balsamic vinegar (fig infused balsamic is also good)

3 T. of sugar

3 T. of light flavored honey

Combine balsamic vinegar, sugar and honey in a saucepan over medium/low heat. Simmer until reduced by ½ and has the consistency of syrup. Be careful not to let it reduce too much or it will become bitter and hard. Also watch out for the fumes from the vinegar as it cooks. Allow the syrup to come to room temperature. You can cover and refrigerate the syrup for up to 2 weeks. Bring the syrup to room temperature before using it.

Creamy Fettuccine with Shrimp and Bacon

Creamy Fettuccine with Shrimp and Bacon

1 pound uncooked fettuccine

2 bacon slices (uncooked)

1 pound large shrimp, peeled and deveined

1 garlic clove, minced

1 1/2 C. frozen green peas, thawed

1 C. shredded carrot

2 C. 2% reduced-fat milk

2 T. all-purpose flour

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 C. (4 ounces) grated Parmesan cheese

1/2 C. chopped fresh flat-leaf parsley, divided

 

Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm. Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 T. drippings in pan. Crumble bacon; set aside. Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm. Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 C. parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 C. parsley and crumbled bacon. Serve immediately.

 

Pistachio Rice

Pistachio Rice

2 C. water

1 C. basmati rice

3/4 tsp. salt, divided

2 T. dried currants or golden raisins

1 1/2 T. chopped pistachios

1 T. chopped fresh parsley

2 T. pistachio oil

1/4 tsp. freshly ground black pepper

Fresh parsley sprigs (optional)

 

Bring water to a boil in a medium saucepan; add rice and 1/4 tsp. salt. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and rice is done. Remove from heat; fluff with fork. Add 1/2 tsp. salt, currants, and next 4 ingredients (currants through pepper). Cover; let stand 5 minutes. Garnish with parsley sprigs, if desired

Pan-Seared Salmon with Pineapple-Jalapeno Relish

Pan-Seared Salmon with Pineapple-Jalapeno Relish

2 C. chopped pineapple

1/4 C. finely chopped red onion

1/4 C. finely chopped red bell pepper

1 T. fresh lemon juice

2 tsp. sugar

1 finely chopped seeded jalapeño pepper

1/2 tsp. salt, divided

Cooking spray

1 tsp. chili powder

1/4 tsp. black pepper

4 (6-ounce) salmon fillets

 

Combine first 6 ingredients in a medium bowl; stir in 1/4 tsp. salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 tsp. salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.

Linguine with Caramelized Artichokes and Prosciutto

Linguine with Caramelized Artichokes and Prosciutto

1 garlic clove, peeled

4 ounces artisan-style bread (crusts removed), cut into 1-inch cubes

2 T. olive oil

1 1/2 T. butter

3 C. thinly sliced leeks

1/4 tsp. each salt and pepper

2 pounds baby artichokes, rinsed, trimmed, and quartered

About 1 C. fat-skimmed chicken broth

2 T. lemon juice

1/2 C. dry white wine

12 ounces dried linguine pasta

2 ounces thinly sliced prosciutto, cut into 1/2-inch-wide strips

1/4 C. chopped parsley

 

In a blender, whirl garlic clove until minced. Add half the bread cubes and pulse until coarse crumbs form. Pour onto a plate; repeat with remaining bread cubes. Pour 1/2 T. oil into a 10- to 12-inch frying pan over medium-high heat. When hot, add crumbs; stir often, lowering heat if crumbs threaten to scorch, until crisp and golden, 10 to 15 minutes. Set aside. Put butter and remaining 1 1/2 T. oil in a 10- to 12-inch frying pan (with sides at least 2 inches tall) over medium-low heat. When butter is melted, add leeks, salt, and pepper, and stir occasionally until leeks are very limp and starting to brown, 10 to 15 minutes. Add artichokes, 3/4 C. chicken broth, and the lemon juice; increase heat to medium and bring to a simmer. Cover; cook until artichokes are tender when pierced, about 10 minutes. Uncover and cook until liquid is evaporated and mixture begins to brown, 5 to 10 minutes longer. Stir in wine, scraping bottom of the pan to release browned bits. Cook until liquid is almost evaporated, about 1 minute. Stir in 1/4 C. broth; if mixture appears too dry, add a little more broth. Meanwhile, in a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Add linguine and cook, stirring until tender to bite, 9 to 12 minutes. Drain and stir into artichoke mixture along with prosciutto, parsley, and bread crumbs.

Caramelized Vegetable and Meatball Soup

Caramelized Vegetable and Meatball Soup

1 small peeled, seeded butternut squash

3 medium Yukon Gold potatoes, peeled

2 large carrots, peeled

2 large parsnips, peeled

15 to 20 garlic cloves, peeled

1/4 C. olive oil, divided

2 1/2 tsp. kosher salt, divided

1 1/2 tsp. freshly ground black pepper, divided

1 pound ground turkey (not breast only)

1 T. fennel seeds

1 egg, lightly beaten

2 large leeks, cut into 1/4-in. slices and rinsed

1 large head fennel, cut into 1/4-in. slices (reserve feathery fronds for garnish)

8 C. reduced-sodium or homemade chicken broth*

 

Preheat oven to 425° and arrange racks in upper and lower thirds of oven. Cut squash, potatoes, carrots, and parsnips into 1-in. pieces and put in a large oiled roasting pan; add garlic. Toss with 2 1/2 tbsp. olive oil, 1 1/2 tsp. salt, and 1 tsp. pepper and spread out in a single layer, leaving as much room as possible around the pieces. Roast vegetables on lower rack about 40 minutes, or until browned and tender (stir after they’ve browned underneath, about 25 minutes). Meanwhile, make meatballs: With wet hands, mix turkey, fennel seeds, egg, 1 tsp. salt, and 1/2 tsp. pepper together in a small bowl. Oil your hands with some of remaining oil. Shape turkey mixture into 1-in. meatballs and set them on an oiled rimmed baking sheet as you go, using more oil as needed to coat them well. Roast meatballs on upper rack 15 to 20 minutes, turning a couple of times to brown well on all sides. Heat 1 tbsp. olive oil in a large pot over medium-high heat. Add leeks and fennel, season with salt and pepper to taste, and cook until softened, about 5 minutes. Pour in broth and bring to a boil over high heat, covered. Lower heat and simmer vegetables until meltingly soft, about 25 minutes. When vegetables in oven have caramelized and meatballs are browned, remove both from oven. Transfer meatballs to roasting pan. Pour a ladleful of hot broth into baking sheet and scrape up browned bits; pour into roasting pan along with all contents of pot and gently scrape up vegetables’ browned bits. Return to oven and bake 5 minutes to let flavors mingle. Serve with hunks of warm bread.

Vegetable Lo Mein with Edamame and Mustard Greens

Vegetable Lo Mein with Edamame and Mustard Greens

1/2 C. boiling water

1/4 C. dried wood ear mushrooms

2 quarts water

3 C. chopped mustard greens

1 (14-ounce) package fresh Chinese egg noodles

1/4 C. low-sodium soy sauce, divided

1 T. dark sesame oil

2 T. canola oil

1 T. grated peeled fresh ginger

1 1/4 C. (1/4-inch-thick) red bell pepper strips (about 1 medium)

3/4 C. chopped green onions

1 garlic clove, minced

1 1/2 C. frozen shelled edamame (green soybeans), thawed

3 T. hoisin sauce

 

Combine 1/2 C. boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside. Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside. Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 T. soy sauce and sesame oil, tossing to coat, and set aside. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 T. soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.

Orzo Salad with Chickpeas, Dill, and Lemon

Orzo Salad with Chickpeas, Dill, and Lemon

1 C. uncooked orzo (rice-shaped pasta)

1/2 C. thinly sliced green onions

1/2 C. (2 ounces) crumbled feta cheese

1/4 C. chopped fresh dill

1 (19-ounce) can chickpeas (garbanzo beans), drained

3 T. fresh lemon juice

1 1/2 T. extra-virgin olive oil

1 T. cold water

1/2 tsp. salt

1/2 tsp. bottled minced garlic

 

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Combine pasta, onions, cheese, dill, and chickpeas in a large bowl, tossing gently to combine. Combine juice and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

 

Yield: 4 servings

Calories: 327

Fat: 10.4g

Fiber: 4.9g

Pasta with Chickpeas and Garlic Sauce

Pasta with Chickpeas and Garlic Sauce

2 tsp. olive oil

2 garlic cloves, peeled and crushed

3/4 tsp. kosher salt

1/4 tsp. crushed red pepper

1 (15.5-ounce) can chickpeas (garbanzo beans), drained

1 (14-ounce) can fat-free, less-sodium chicken broth

1 1/2 C. uncooked medium seashell pasta (about 6 ounces)

1/2 C. grape tomatoes, halved

2 garlic cloves, minced

1 T. minced fresh parsley

1 T. fresh lemon juice

3 T. shredded Parmigiano-Reggiano cheese

 

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well. Place chickpea mixture in a food pro-cessor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, fresh parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

 

 

Yield: 4 servings

Calories 333

Fat: 9g

Fiber: 6.6g

Sourdough Panzanella with Grilled Flank Steak

Sourdough Panzanella with Grilled Flank Steak

1/4 C. minced shallots

2 T. fresh lemon juice

2 T. low-sodium soy sauce

1/2 tsp. dried thyme

1/2 tsp. hot sauce

1 pound flank steak, trimmed

1 T. red wine vinegar

 

1 T. red wine vinegar

1/2 C. thinly vertically sliced red onion

1 T. balsamic vinegar

2 tsp. extravirgin olive oil

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

2 medium tomatoes, each cut into 8 wedges (about 1 pound)

1 (10-ounce) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 C.)

Cooking spray

5 C. (1/2-inch) cubed sourdough bread, toasted (about 8 ounces)

1/3 C. thinly sliced fresh basil leaves

 

To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 T. red wine vinegar; seal bag. Marinate in refrigerator 2 hours. To prepare salad, combine 1 T. red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally. Prepare grill. Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

 

Yield: 4 servings

Calories: 402

Fat: 12.8g

Fiber: 4g

Lager and Lemon-Grilled Chicken

Lager and Lemon-Grilled Chicken

1 C. lager beer

1/4 C. fresh lemon juice

3 T. low-sodium soy sauce

1 1/2 T. olive oil

2 tsp. chopped fresh oregano

1 tsp. chopped fresh thyme

1 tsp. freshly ground black pepper

2 tsp. honey

1/4 tsp. Worcestershire sauce

3 garlic cloves, minced

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray

 

Combine first 10 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove the chicken from bag; discard marinade. Prepare grill to medium-high. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done.

 

Yield: 4 servings

Calories: 304

Fat: 8.1g

Fiber: 0g

Grilled Corn with Creamy Chipotle Sauce

Grilled Corn with Creamy Chipotle Sauce

1/4 tsp. salt

1 drained canned chipotle chile, seeded

1 garlic clove

1/2 C. 2% reduced-fat cottage cheese

2 T. light mayonnaise

2 T. plain fat-free yogurt

6 ears shucked corn

Cooking spray

 

Prepare grill. Place the first 3 ingredients in a food processor; process until minced. Add cottage cheese; process until smooth, scraping sides of bowl occasionally. Add mayonnaise and yogurt; process until blended. Spoon sauce into a bowl; cover and chill. Place corn on grill rack coated with cooking spray. Grill 10 minutes, turning frequently. Serve corn with sauce.

 

Yield: 6 servings

Calories: 116

Fat: 3.2g

Fiber: 2.5g

Fruit Medley with Mint and Lime

Fruit Medley with Mint and Lime

1 C. seedless green grapes, halved

1 C. seedless red grapes, halved

3 plums, cut into 1/2-inch-thick wedges

2 peaches, peeled and cut into 1/2-inch-thick wedges

2 nectarines, cut into 1/2-inch-thick wedges

2 limes

1 C. water

1/4 C. sugar

6 mint sprigs

2 T. chopped fresh mint

1 T. fresh lime juice

1 tsp. grated lime rind

Mint sprigs (optional)

Combine first 5 ingredients in a large bowl; cover and chill. Carefully remove 6 (2-inch) strips of rind from limes using a vegetable peeler, making sure to avoid the white pithy part of the rind. Combine lime strips, water, sugar, and 6 mint sprigs in a small saucepan; bring to a boil. Cook until reduced to 1/2 C. (about 5 minutes). Discard lime strips and mint sprigs; cool. Stir in chopped mint, juice, and grated rind. Pour over fruit, tossing gently to coat. Garnish with additional mint sprigs, if desired.

Yield: 6 servings

Calories: 122

Fat: .5g

Fiber: 1.9g

Chicken with Cider and Bacon Sauce

Chicken with Cider and Bacon Sauce

4 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 bacon slices, chopped

1/4 C. minced fresh onion

3/4 C. unsweetened apple cider

1/2 C. fat-free, less-sodium chicken broth

 

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan. Add chicken to drippings in pan; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add onion to pan; cook 2 minutes or until tender, stirring constantly. Add cider and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 C. (about 5 minutes). Stir in cooked bacon; serve sauce over chicken.

 

Yield: 4 servings

Serving size: 1 chicken breast half and about 2 T. sauce

Calories: 269

Fat: 7.2g

Fiber: 0.2g

Chicken with Garlic Sauce

Chicken with Garlic Sauce

3 to 4 pounds skinned chicken pieces

4 C. water

1 1/4 tsp. salt, divided

2 garlic cloves, crushed

1 T. white vinegar

1/4 C. butter or margarine

1/2 C. all-purpose flour

2 large eggs, lightly beaten

2 T. butter or margarine, melted

1/4 tsp. paprika

Hot cooked rice or egg noodles

 

Bring chicken, 4 C. water, and 1 tsp. salt to a boil in a Dutch oven. Reduce heat, and simmer 30 minutes or until done. Drain, reserving 3 C. broth. Cover chicken, and keep warm. Combine crushed garlic and remaining 1/4 tsp. salt, forming a paste; stir in vinegar. Melt 1/4 C. butter in a large skillet. Whisk in flour; cook over medium heat, whisking constantly, 1 minute. Gradually whisk in reserved broth and garlic mixture; cook 5 minutes or until smooth and slightly thickened. Gradually whisk 1/2 C. hot broth mixture into eggs; add to remaining hot mixture, whisking constantly. Cook 3 minutes or until mixture reaches 160°. Spoon sauce over chicken. Stir together 2 T. butter and paprika; drizzle over sauce. Serve with rice or egg noodles.

Chicken with Provencal Sauce

Chicken with Provencal Sauce

4 (6-ounce) skinless, boneless chicken breast halves

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1 1/2 T. olive oil

1 garlic clove, minced

1 C. fat-free, less-sodium chicken broth

1 1/2 tsp. dried herbes de Provence

1 tsp. butter

1 tsp. fresh lemon juice

Fresh thyme sprigs (optional)

 

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add garlic to pan; cook 1 minute, stirring constantly. Add broth and herbes de Provence; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 C. (about 3 minutes). Remove from heat; add butter and lemon juice, stirring until butter melts. Serve sauce over chicken. Garnish with thyme sprigs, if desired.

Hungarian Cabbage Noodles

Hungarian Cabbage Noodles

1 12-ounce package broad egg noodles

1/2 C. butter

1 small sweet onion, chopped (about 3/4 C.)

1 medium head of cabbage (about 8 C.), chopped

1 tsp. salt (or more to taste)

1/2 tsp. freshly ground black pepper (or more to taste)

1/3 C. chicken broth

2 T. milk

1/4 C. bread crumbs

1 T. butter

 

Preheat oven to 350°F. Spray a large, shallow casserole dish with nonstick spray. Prepare the egg noodles according to package directions, drain and set aside. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until it begins to soften. Add about 1/3 of the chopped cabbage, season with a pinch of salt and cook until wilted and reduced in bulk. Repeat with the other two batches of cabbage, being sure to season with a bit more salt each time. Continue cooking until the cabbage begins to caramelize slightly and edges turn golden. Add a few grinds of black pepper, and adjust the salt to taste. Stir in the chicken broth and milk, and cook until heated through. Combine the cabbage mixture with the drained noodles and toss to distribute well. Taste for seasoning again and adjust if necessary. Transfer the noodles to the prepared casserole. Cover tightly and bake for 45 to 50 minutes. Remove from the oven, sprinkle with the breadcrumbs and dot with the extra T. of butter. Raise the oven temperature to 375° and return the noodles to the oven for about 5 minutes, or until the top browns a little and the crumbs toast slightly.

Lemon-Herb Beef Pot Roast

Lemon-Herb Beef Pot Roast

2 tsp. lemon pepper
2 cloves minced garlic
1 1/2 tsp. dried basil, divided
1 (3- to 3 1/2-pound) beef chuck pot roast
1 T. olive oil
1 C. water
2 C. fresh baby carrots
1 pound small red potatoes, halved
1 medium onion cut into 6 wedges
2 T. cornstarch dissolved in 2 T. water

Combine lemon pepper, garlic and 1 tsp. basil; press onto beef. Heat oil in Dutch oven over medium until hot. Brown roast on all sides; drain well. Add 1 C. water to pan; bring to boil. Reduce heat; cover tightly and simmer 2 hours. Add carrots, potatoes and onion; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender. Remove roast and vegetables; keep warm. Skim fat from cooking liquid. Shake the cornstarch mixture and stir it into cooking liquid; add the remaining basil. Cook and stir 1 minute or until thickened and bubbly. Carve roast; serve with vegetables and sauce.

Yield: 12 servings
Calories: 192
Fat: 6g
Fiber: 2g

Spaghetti with Clams

Spaghetti with Clams

12 ounces whole-wheat spaghetti
1 T. extra-virgin olive oil
2 cloves minced garlic
4 T. finely chopped Italian parsley, divided
1/4 C. dry white wine
2 (10-ounce) cans baby clams, drained, liquid reserved
Freshly ground pepper
2 tsp. freshly grated lemon zest (yellow part only)
3 T. dry bread crumbs, divided

Cook pasta according to directions. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add garlic and 2 T. parsley; cook 1 to 2 minutes, stirring, until the garlic is light golden. Add wine and 1 C. reserved clam liquid. Bring to a boil. Cook 4 minutes. Add clams and remove from heat. Season with pepper. Drain pasta. Add to pan with sauce. Add zest, 2 T. bread crumbs and remaining parsley; place over medium-high heat and toss well. Serve immediately, sprinkled with remaining bread crumbs.

Yield: 4 servings
Calories: 432
Fat: 5g
Fiber: 11g

Easy Slowcooker Baked Beans

Easy Slowcooker Baked Beans

2 cans (28 oz. each) vegetarian baked beans, drained
1 med. onion, chopped (1/2 C.)
2/3 C. barbecue sauce
1/2 C. packed brown sugar
2 T. ground mustard (dry)

Mix all ingredients in 3 1/2 to 6 qt. slow cooker. Cover and cook on LOW 4 to 5 hrs. (or HIGH 2 2 1/2 hrs.) or until desired consistency.

Yield: 10 servings
Calories: 190
Fat: 1g
Fiber: 8g

Oven-Baked French Fries

Oven-Baked French Fries

4 C. iced water
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground white pepper
1/2 tsp. red pepper flakes
1/8 tsp. ground allspice
1/8 tsp. salt
1-1/4 tsp. vegetable oil
aluminum foil

Wash and cut potatoes into 1/2 inch French fry-size strips. Place strips in bowl of ice water, cover, and chill for 60 minutes. Remove and dry. In a large plastic bag, combine next 6 ingredients. Add potato strips, close, and shake until coated. Place potato strips evenly on a cookie sheet or shallow baking pan greased with vegetable oil. Cover with aluminum foil and bake at 475°F for 15 minutes.

Yield: 2 servings
Calories: 178
Fat: 3.1g
Fiber: 3.4g

Savory Wild Rice

Savory Wild Rice

4 cups water
3/4 cup uncooked wild rice, rinsed & drained
1/4 cup uncooked brown rice, rinsed & drained
1 tablespoon instant chicken bouillon granules
PAM� Original No-Stick Cooking Spray
1 cup fresh mushrooms, sliced
1/2 cup chopped red bell pepper
1 teaspoon margarine{FF on CORE or use WPA’s}
2 tablespoons green onions, thinly sliced
1/8 teaspoon black pepper
Sliced red bell pepper, slivers for garnish
Chopped fresh parsley

Combine water, rice and bouillon in 2-quart saucepan. Bring to boil over high heat. Cover. Reduce heat to low. Simmer for 45 to 55 minutes, or until wild rice kernels are open. Drain. Place rice in serving dish. Cover to keep warm. Set aside. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Add mushrooms, red pepper and margarine to skillet. Cook over medium heat for 3 to 5 minutes, or until red pepper is tender-crisp, stirring frequently. Add mushroom mixture, onion and pepper to rice, stir to combine. Place with wild rice in a decorative bowl and garnish with parsley and slivers of red bell pepper, if desired.

Yield: 6 servings
Calories: 100
Fat: 1g
Fiber: 2g

Pork Chops with Jalapeno-Pecan Cornbread Stuffing

Pork Chops with Jalapeno-Pecan Cornbread Stuffing

6 boneless pork loin chops, 1″ thick (1 1/2 lbs.)
3/4 C. chopped onion
3/4 C. chopped celery
1/2 C. coarsely chopped pecans
1/2 med. jalapeno pepper, seeded and chopped
1 tsp. rubbed sage
1/2 tsp. dried rosemary leaves
1/8 tsp. black pepper
4 C. unseasoned cornbread stuffing mix
1 1/4 C. reduced-sodium chicken broth
1 egg, lightly beaten

Trim excess fat from pork and discard. Spray large skillet with nonstick cooking spray; heat over med. heat. Add pork; cook onion, celery, pecans, jalapeno pepper, sage, rosemary and black pepper to skillet. Cook 5 min. or until tender. Set aside. Combine cornbread stuffing mix, vegetable mixture and broth in med. bowl. Stir in egg. Spoon stuffing mixture into slow cooker. Arrange pork on top. Cover and cook on LOW about 5 hrs. or until pork is tender and barley pink in centers. If you prefer a more moist dressing, increase the chicken broth to 1 1/2 C.

Yield: 6 servings
Calories: 272
Fat: 14g
Fiber: 1g