Lite Spinach Pesto Pasta

10 ounces frozen chopped spinach, cooked and drained well
1/2 pound fine egg noodles
1/2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste

Boil egg noodles according to package directions. Drain. Add cooked spinach, Parmesan cheese, salt and pepper. Add olive oil. Mix well. Serve warm or room temperature.

Portobello Pizzas

Adapted from www.turnkeyqualitycars.com/angies-blog.html

4 large portobello mushrooms, stems removed
Olive oil to coat baking pan
1/2 cup tomato sauce.
1/2 pound ricotta cheese
1 cup frozen spinach, cooked and drained
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
salt and pepper to taste

Place mushrooms, gill sides up, on a foil-lined oiled baking sheet. Bake in 400 degree oven for about 20 minutes.  Water may accumulate, so drain mushrooms before filling.
Spoon tomato sauce as first layer inside each mushroom.
Combine ricotta cheese, drained spinach, salt and pepper.  Fill mushrooms. Top with grated mozzarella cheese and sprinkle Parmesan cheese on top.
Bake in a 400 degree oven until the cheese is brown and bubbling.

Buttermilk Roast Chicken on the Food Network

Buttermilk Roast Chicken on the Food Network

Chicken Marinara

1 broiler/fryer chicken, cut up or 2 or 3 pounds of chicken parts
1 28 ounce can crushed tomatoes
1 can tomato paste
2 large onions, sliced
1 tablespoon dried basil
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper

In a large casserole, place sliced onions.  Place chicken parts on top.  Combine tomatoes, tomato paste,sugar, basil, salt and pepper.  Pour over chicken and onions.  Bake in a 350 oven until chicken browns and is tender.

Chana Saag

From www.foodandspice.blogspot.com

Chana Saag

1 cup of dried chickpeas, rinsed and soaked overnight in enough water to cover
2 teaspoons of olive oil
1 small onion, diced
1 small clove of garlic, crushed
3 - 4 fresh green chilies, seeded and finely chopped
1 inch piece of ginger, peeled and finely chopped
1 teaspoon of cardamon powder
a few cloves
1 teaspoon of turmeric
1 teaspoon of cumin seeds
1 teaspoon of fenugreek seeds
2 teaspoons of ground coriander
1 inch piece of cinnamon stick
2 dried red chilies
1/2 teaspoon of cayenne
1/2 teaspoon of asafetida
dash of chili powder

A generous handful of dried curry leaves
1 pound of spinach, washed and trimmed
1 large tomato, chopped
2 teaspoons of garam masala
2 cups of whisked yogurt
1/2 cup of dry roasted chickpea flour
1 teaspoon of sea salt

Drain the chickpeas, transfer to a heavy bottomed pot with enough water to cover. Bring to a boil, cover and simmer until they are buttery soft - roughly 1 hour. Drain and set aside.

Heat the oil in a large pot over medium heat. When hot, stir and fry the onions until they are golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the cardamon powder, a few cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafetida and chili powder. Stir and fry for a few minutes.

Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry roasted chickpea flour. Take care to stir often for 5 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve with a hot bed of rice.

Whole Wheat Rotini with Mushrooms

8 ounces whole wheat pasta (I used rotini)
8 ounces mushrooms, sliced
1 tablespoon olive oil
1 teaspoon truffle oil or olive oil
Salt and pepper to taste

Cook pasta according to package directions. Drain.  Saute mushrooms in 1 tablespoon of olive oil in a large saucepan. Toss drained pasta with sauteed mushrooms.  Add truffle oil or olive oil, salt and pepper.

Will Cook For Friends: No-Butter Chicken (Murgh Makhani)

Will Cook For Friends: No-Butter Chicken (Murgh Makhani): (Indian Murgh Makhani, or Butter Chicken - recipe in post.)    

Chicken Rollatini with Spinach alla Parmigiana

From www.skinnytaste.com
Gina's Weight Watcher Recipes

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Wash

and

dry

cutlets, season with salt and pepper.

Preheat

oven to 450°. Lightly

spray

a baking dish with non-stick spray.

Combine

breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

Shred

or

finely chop

1.5 oz of mozzarella cheese and

combine

with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay

chicken cutlets down on a working surface and

spread

2 tbsp of spinach-cheese mixture on each cutlet.

Loosely

roll each one and keep seam side down.

Dip

chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed).

Repeat

with the remaining chicken. When finished,

lightlyspray

with olive oil.

Bake

25 minutes.

Remove

from oven,

top

with sauce then cheese.

Bake

until cheese is melted and bubbling, about 3 more minutes.

Serve

with additional sauce on the side and grated cheese.

Cheese-&-Spinach-Stuffed Portobellos

Cheese-&-Spinach-Stuffed Portobellos

Spiced Walnuts from www.sherisilver.com

2 egg whites, beaten with 2 T. water till foamy
1 lb. walnuts (or any nuts you like)
1 t. each allspice, cinnamon, salt
1 c. sugar (200 g.)
Pre-heat oven to 300. Line 2 baking sheets with parchment paper or spray with a non-stick cooking spray (such as Pam).
Let nuts soak in egg/water mixture for 5-10 minutes. Meanwhile combine sugar and spices. Toss sugar mixture and nuts till well coated. Divide nuts between 2 sheets.
Bake for an hour, stirring every 15 min. Let cool.
Store airtight at room temperature for up to one month.
From www.sherisilver.com

Quinoa Salad from www.amateurgourmet.com

Ingredients

• 2 cups quinoa, cooked according to package directions
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1/4 cup white wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper
• 1/2 cup walnut halves, toasted and then chopped
• 1/2 cup raisins or other dried fruit (cherries, chopped apricots, etc.)
• 1 to 2 stalks celery sliced
• 1/4 cup chopped parsley
• Aleppo pepper (optional)

Instructions

1. Fluff the quinoa with a fork and transfer it to your serving bowl.
2. In a separate bowl, whisk together the mustard, honey, and white wine vinegar. Still whisking, gradually incorporate the olive oil until you have an emulsified dressing. Season the dressing with salt and pepper.
3. Pour half the dressing over the quinoa and work it in using a rubber spatula. (You want the quinoa to still be warm so it absorbs the dressing.) Taste and add more dressing according to your taste. Season with salt and pepper.
4. Add the remaining ingredients–the walnuts, raisins, celery and parsley–and continue to work with the rubber spatula, then fluff again with a fork. If you have Aleppo pepper (a spicy, fruity Turkish spice) a sprinkling here would be nice too. Taste one more time then serve it up; tastes even better the next day.

http://willowbirdbaking.com/2012/01/14/caramelized-banana-upside-down-coconut-cake-coconut-whipped-cream/

http://willowbirdbaking.com/2012/01/14/caramelized-banana-upside-down-coconut-cake-coconut-whipped-cream/

Pad Thai

Recipe from Mark Bittman www.nytimes.com
4 ounces fettuccine-width rice stick noodles
1/4 cup peanut oil
2 to 4 tablespoons tamarind paste
1/4 cup fish sauce (nam pla)
1/3 cup honey
2 tablespoons rice vinegar
1/2 teaspoon red pepper flakes, or to taste
1/4 cup chopped scallions
1 garlic clove, minced
2 eggs
1 small head Napa cabbage, shredded (about 4 cups)
1 cup mung bean sprouts
1/2 pound peeled shrimp, pressed tofu or a combination
1/2 cup roasted peanuts, chopped
1/4 cup chopped fresh cilantro
2 limes, quartered.


1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Stir in red pepper flakes and set aside.
2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.
Yield: 4 servings.

Balsamic Vinaigrette

Adapted from www.seriouseats.com via www.chinesesgrandma.com
Ingredients

• 2 tablespoons honey
• 1/2 tablespoon dijon mustard (whole grain dijon is also great if you have it)
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil
• 1 garlic clove, crushed (or minced if you like a stronger garlic flavor)

Directions

1. In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
2. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.
3. Store in a jar with lid (a repurposed jam jar works nicely).  . 

Makes approximately 13 ounces of vinaigrette.

Lite Chicken Breasts With Lemon and Mushroom

1 pound boneless, skinless chicken breasts, sliced thin
Zest of one lemon
Juice of one lemon
8 ounces of white button mushrooms, sliced
2 tablespoons sweet white wine
Salt and pepper to taste
2 tablespoons olive oil

In a large saute pan, heat 1 tablespoon olive oil.  Saute mushrooms.  Remove when done.
Add the other tablespoon of olive oil and heat.  Put chicken breast and lemon zest in pan and saute until chicken is lightly browned on one side.  Flip chicken, add salt and pepper, lemon juice and white wine.  Cook until done. 

Coconut Rice and Peas

From Cook This Now by Melissa Clark

1 (13.5 ounce) can coconut milk
1 cup brown rice, rinsed
Large pinch kosher salt
3/4 cup frozen peas

Pour the coconut milk into a liquid measuring cup.  Add enough water until the liquid measures 2 cups and pour into a large saucepan with the rice. Bring the liquid just to a boil and add the salt.
Reduce the heat and allow the rice to simmer until the liquid has been absorbed and the rice is tender, 45 minutes to an hour. Stir in the peas during the last 2 minutes of cooking.  If the rice is tender but there is still liquid in the pan, remove the cover and simmer on high heat until the liquid evaporates.
Fluff well before serving.

Roasted Chickpeas

2 fifteen ounce cans of chickpeas, rinsed, drained, and dried well
1 teaspoon smokey sweet paprika
salt to taste
pepper to taste
Olive oil to cover foil-wrapped baking sheet and some extra to coat chickpeas

In a mixing bowl, sprinkle paprika, salt and pepper over chickpeas.  Add some olive oil until the chickpeas are coated.  Place on foil lined pan and put into a 350 degree oven until chickpeas are crisp and slightly brown.  Serve warm or at room temperature.  A good accompaniment for Indian style chicken.

Indian Style Chicken With Onions

1 chicken, cut up or chicken parts (thighs and legs)
2 large onions, cut lengthwise into slices
4 tablespoons vegetable oil
1 inch cube of fresh ginger, skin off and minced
5 cloves of garlic, minced
1 teaspoon garam masala
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon ground coriander

Put two tablespoon of oil in a large casserole dish that is big enough to hold chicken. Place onions on top of oil.  Make a paste of the rest of the ingredients and add the remaining oil.  Rub this paste on the chicken.  Place chicken on top of onions.  Put casserole into a 350 degree oven for at least an hour, or until the chicken has browned.

Vegetarian Chicken Soup

1 large onion, skin removed
4 stalks celery
1 bag baby carrots
1 large turnip, peeled
2 parsnips, peeled
1/2 bunch parsley
1/2 bunch dill
12 peppercorns, whole
Salt to taste
Water

Place all ingredients in large stockpot and cover.  Bring to a boil and immediately lower heat to simmer for  2 hours.
Strain soup. Discard onion, celery, parsley, dill and peppercorns. Cut carrots, turnip, and parsnips into small pieces. Return to stock.
Add thin cooked noodles, if you like, or matzoh balls. Or even better, add these chickpeas.
http://cookingforlarry.blogspot.com/2012/01/roasted-chickpeas.html

Apple Sharlotka

From www.smittenkitchen.com

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four “strips” then sliced them fairly thinly — about 1/4-inch — in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon.
Serve warm or cooled, dusted with powdered sugar.

Homemade Mango Chutney with Goat Cheese

From America's Test Kitchen Menu Cookbook
1 pound frozen chopped mangoes, thawed (2 1/2 cups)
1 tablespoon unsalted butter (or vegetable oil)
1 red onion, chopped fine
Salt and pepper
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Pinch ground cloves
2 garlic cloves, minced
6 tablespoons light brown sugar, plus extra as needed
1 cup water
1/4 cup raisins
2 tablespoons white vinegar
1 10 ounce log goat cheese

Pulse mangoes in food processor to 1/4 inch chunks, about 6 pulses. Melt butter or heat oil in medium saucepan over medium heat.  Add onions,1/2 teaspoon salt,mustard, ginger, cinnamon, and cloves and cook until onion is softened, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds. Stir in mangoes and sugar and cook until mangoes release their liquid and mixture thickens, 6 to 8 minutes.  Stir in water, raisins, and vinegar and simmer, stirring occasionally, until thickened, about 12 minutes.
Off heat, season with salt, pepper and additional sugar if needed.  Transfer to a serving bowl and refrigerate until cold, at least 2 hours and up to 4 days.  Serve chutney, with spoon or spreader, alongside goat cheese.

Butterless Apple Crumble

From www.Chocolateandzucchini.com

- 100 grams (3.5 ounces, about 3/4 cup) flour (I use spelt flour)
- 100 grams (1 cup) rolled grains of your choice (oat, spelt, wheat, rye, quinoa, rice, barley... or a mix thereof)
- 50 grams (1/4 cup) rapadura sugar
- 50 grams (1/4 cup) unrefined blond cane sugar (you can use the combination of unrefined sugars that you prefer, or just one)
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon mango powder (at Indian markets ; substitute the spice of your choice)
- 80 ml (1/3 cup) oil (I use a bottled blend of four organic oils)
- 1.5 kilos organic apples (3 1/3 pounds, about 8 medium), preferably a mix of varieties, some that keep their shape when cooked, some that don't
Serves 8.
Make the crumble topping up to a day in advance: in a medium mixing bowl, combine all the ingredients from flour to oil, and stir well with a fork to combine, making sure all of the dry ingredients are moistened by the oil. If making in advance, transfer to an airtight container and keep in the fridge.
On the day of serving, preheat the oven to 180°C (360°F). Peel the apples in alternating vertical stripes so that you retain some, but not all of the peel. Quarter and core the apples, then cut into smallish chunks.
Arrange the apple chunks over the bottom of a baking dish (the one I generally use is a 25-cm or 10" square) and sprinkle evenly with the topping.
Insert in the oven and bake for about 40 minutes, until the apples are tender and the topping golden brown, checking regularly to make sure it doesn't darken too much (if it does, cover loosely with a piece of parchment paper).
Serve slightly warm or at room temperature. You can bake the crumble a few hours in advance, and reheat slightly before serving: if the oven was in use for the main course, I'll just put the crumble in the cooling oven while we eat. The leftovers are fantastic straight out of the fridge the next day.

Egg Salad With Sauteed Onions

12 hardboiled eggs
1 large onion, diced
1 tablespoon olive oil
Miracle Whip salad dressing
sea salt to taste
freshly ground pepper to taste

Sautee diced onion in 1 tablespoon olive oil. Mash hardboil eggs.  Add sauteed onions, Miracle Whip salad dressing, salt and pepper.

Easy Chinese Style Roast Pork Tenderloin

Marinade
1/4 cup ketchup
2 tablespoons agave nectar
1 tablespoon soy sauce
2 cloves garlic, minced or crushed

1 one pound pork tenderloin

Marinate pork tenderloin for at least 2 hours. Line a baking sheet with aluminum foil.  Preheat oven to 425 degrees. Place pork tenderloin on baking sheet and brush remaining marinade on top.  Bake for 25 minutes or until meat thermometer registers 145 degrees.  Let sit for 10 minutes before carving.

Cranberry Walnut Relish

From Food Network Magazine

1 orange
2 cups fresh or frozen cranberries (8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice.Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes.  Let cool.

Mudslide Cocktail

From www.savorysweetlife.com

Serves: 1

A coffee flavored boozy cocktail, this sweet drink makes the perfect after dinner dessert.

Ingredients

• 1 ounce vodka
• 1 ounce coffee flavored liqueur (like Kahlua)
• 1 ounce Irish Cream liqueur (like Baileys)
• 1 ounce half and half
• 1/2 cup ice
• Optional garnish: whipped cream, chocolate syrup drizzle, coffee beans, pinch of cinnamon or cocoa powder

Instructions

1. Pour the alcohol and half and half into a cocktail shaker.
2. Add the ice and shake for 10 seconds.
3. Pour the drink into a martini glass.
4. Garnish with whipped cream, chocolate syrup drizzle, coffee beans, pinch of cinnamon or cocoa powder.
5. ****half and half can be substitued with ice cream for a mudslide shake. Omit ice cubes and pour all the ingredients in a blender. Blend until smooth and serve.