Hearty Chicken Stew with Butternut Squash & Quinoa Recipe- Courtesy of Cookin Canuck

This healthy, hearty stew comes courtesy of Cookin Canuck (original recipe here: http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/)

It is great for a Fall or Winter day, as it is warm, comforting, and filling. Though it feels like comfort food, eating it involves much less guilt as each serving is just 329 calories, and it packs in some great nutrition with the quinoa and butternut squash. The kalamata olives are a great addition and give the stew's flavor an interesting twist. I did feel like I wanted a little something more flavor-wise, though... Some more sweetness? Some red wine, perhaps? I'm not totally sure. I did like this recipe, though, and would probably make it again, though not likely on a regular basis (it took more cooking time than I prefer on a weeknight). It would definitely make a good make ahead meal, though it would most likely require the addition of a little extra broth upon serving. This recipe is certainly worth trying, and I'd recommend it. If you do try it and modify, let me know what worked for you or what didn't! 

Calories 329 / Total Fat 14.1g / Saturated Fat 1.0 / Cholesterol 15.2mg / Sodium 1209mg / Total Carbohydrates 32.8g / Fiber 5.4g / Sugars 3.0g / Protein 19.4g
 
Ingredients: 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces 3 1/2 cups chicken broth 1 1/2 lb. boneless, skinless chicken thighs 1 tbsp olive oil 1 medium yellow onion, finely chopped 1/2 tsp kosher salt 4 cloves garlic, minced 1 1/2 tsp dried oregano 1 can (14 oz) petite diced tomatoes 2/3 cup uncooked quinoa 3/4 cup pitted and quartered kalamata olives Freshly ground black pepper, to taste 1/4 cup minced fresh flat-leaf parsley
 
Instructions:
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.

2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.

3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.

4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.

5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.

6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
 
7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
 
8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
 
9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
 
10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
 
11. Shred the chicken with your fingers or a fork.
 
12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
 
13. Stir in parsley and serve.

Baked Artichoke Chicken- Courtesy of Staceysnacksonline.com

Tonight's recipe comes from staceysnacksonline.com. It's adapted from Donna Giblin's recipe, which won first prize on ABC's show The Chew. 
(Donnna's original recipe here: http://abc.go.com/shows/the-chew/recipes/artichoke-chicken-donna-giblin)

While it takes an hour for this meal to bake, the prep is SO quick and easy and the result is so satisfying, it really makes a perfect, family-friendly meal, wait and all. It even got my toddler's stamp of approval, which is really saying something (when the chicken started baking, she said, "Ooooh! Mommy! I smell something really good." She was pleased when I told her it was her dinner). 

This is definitely one I'll be making again and would recommend to friends. It would go nicely with a side salad and/or your favorite rice (I didn't get my act together enough to make a side- grumpy, whining, screaming, and crying children kept me from it. Oh, well. There's always next time).

I used red wine for my first time making this, though I'd be interested to try this recipe with white and see whether I like that better. I'd also love to experiment with different kinds of mustard (I used brown, as instructed, but Stacey used French tarragon mustard, which sounds amazing). There's a lot of fun you could have tweaking this recipe, which is good for keeping things interesting.

Baked Artichoke Chicken:
 

4 lbs. chicken legs and thighs, w/ skin (I used just thighs)  
1 cup artichoke hearts, halved (I used canned)  
1 medium onion, cut into pieces same size as the artichokes  
1 pound white button mushrooms (halved or quartered)  
2 tablespoons brown mustard 
2-3 cloves garlic, minced  
1/4 cup olive oil  
1/4 cup red wine vinegar  
1/4 cup red or white wine (you could also sub in chicken stock)  
1/4 teaspoon dried basil  
1/4 teaspoon dried thyme  
1/4 teaspoon dried tarragon  
1 bay leaf  
kosher salt and pepper (to taste)

1. Preheat oven to 350F-375F, depending if you like crispy skin or not (I like crispy and did 375).
2. Place artichokes, onions and mushrooms on the bottom of a large oven-safe pan or baking dish.  
3. Place chicken pieces on top of the vegetables.  
4. Mix the mustard with the rest of the ingredients and pour over chicken. 
5. Season w/ kosher salt & pepper. 
6. Bake about 1 hour, basting the pieces once or twice.  
Voila! Eat up!

Ribolitta- Courtesy of Janna Patterson of Eats and Beats

Holy, Hannah! This recipe was DELICIOUS!!! Even my toddler, who eats like a little bird no matter what I make, ate a big bowl and then asked for and ate seconds! I will absolutely, positively be making this again. Today was a hot day, so hot soup probably wasn't really a weather-appropriate choice, but I DON'T CARE! It was totally worth it. And come Fall and Winter, I'll be making this regularly. It would be perfection on a cold, crisp day.

This recipe comes courtesy of my best friend, Janna Patterson (as many of my favorite recipes do), and tonight was my first time attempting it (original recipe here: http://www.jannapatterson.com/2011/12/menu-ribollita-and-pizzas-with.html). I've actually wanted to make it for a while but just hadn't gotten around to it. I didn't have all the ingredients and had to do a couple substitutions, but it still came out so great that I didn't notice anything lacking. The recipe calls for 4 oz of pancetta, which I didn't feel like hunting down (our local stores don't have it), so I used 4 oz of thick cut bacon instead, which infused the soup with incredible flavor. I'm also currently avoiding white flour, so I substituted good whole wheat bread for the sourdough (which I don't doubt would also be good). New recipes often take me longer to cook than ones I've done before. This one was no exception. I did all the prep work this morning, though, so when the dinner hour rolled around, I didn't have to be in the kitchen quite so long (and risk incurring the wrath of my children).

Please do yourself a favor and make this soup. Mmmmmmmmmmmmm!

Ribolitta
Serves 8
Total Time: 35-45 min (I took more time than this with the prep)

Ingredients
1/4 cup extra-virgin olive oil
4 ounces pancetta (I used thick cut bacon)
2 medium yellow onions, chopped
5 large cloves of garlic, minced
3 large carrots, peeled and chopped
4 ribs celery, chopped
1 dried bay leaf
Kosher salt and freshly ground black pepper
3 15-ounce cans white beans, such as cannellini, Great Northern, or navy beans, drained and rinsed (my bestie usse a combo of G.N. and navy. I used cannellini)
8 cups chicken stock or broth
1 15-ounce can diced tomatoes, drained
3 tablespoons tomato paste
4 cups day-old sourdough bread cubes, without crusts (I used good whole wheat bread)
freshly grated Parmesan, for serving (I skipped the cheese since I'm avoiding dairy other than Greek yogurt at the moment- I didn't miss it at all)

Directions
1. Heat oil in a large stockpot over medium-medium low heat.
2. Add the pancetta and onions and cook, stirring occasionally, for about 7-10 minutes, or until the onions are translucent.
3. Add the garlic, carrots, celery, and bayleaf, and season with salt and pepper. Cook for another 5-7 minutes, stirring occasionally.
4. Add beans, broth, tomatoes, and tomato paste, stir, cover, and bring to a boil over medium heat.
5. Remove lid and stir in bread. Let it simmer for about 10-20 minutes, allowing the bread to break down and soup to thicken. (It's meant to be a thick soup, but you can adjust the thickness to your liking, adding more bread or broth as desired.)
6. Season to taste.
7. Dish into bowls and top with Parmesan.

Vegetarian Panang Curry- Courtesy of Pri at Recipris.com

Made a new recipe tonight. It was delicious and very easy. The prep took a fair amount of time, but cooking time was very fast. I recommend getting everything completely ready before starting to cook this particular dish because things do cook so quickly that there’s really no time between steps to be chopping or prepping anything. There were a few ingredients that I didn’t have on hand, so I had to improvise a bit, but the result was not disappointing. It was spicier than I generally like, however, and I’m certain that next time I cook this, I’ll cut back on the curry paste by at least half (I like a kick but not much more spice than that). I loved how full of veggies this dish was, and I love pretty much anything curried that I’ve ever eaten, so I definitely will be making this again. We served this over brown rice (that helped me tolerate the spiciness better, and it gave the dish some more bulk).

Vegetarian Panang Curry- Courtesy of Pri at Recipris.com-

Serves: 4-6

Ingredients:
2 tbsp. oil (I used coconut oil)
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Aroy-D or Mae Anong Panang Curry Paste (I didn’t have this, so I had to improvise by using red curry paste with a little peanut butter thrown in- I will likely cut this in half next time)
2 cans coconut milk (13.5 oz. each) *Trader Joe’s carries light coconut milk with has 50% less fat than regular coconut milk
1 tbsp. palm sugar or brown sugar (I used Truvia as a sugar substitute)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews, crushed
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves (I used regular basil and I chopped it)
4 oz. cubed extra firm tofu
5 broccoli florets, chopped
1 cup red bellpepper, chopped
10 snap peas, ends cut off

Directions:
In a seasoned wok, heat oil on medium heat.
Once hot, add ginger and garlic and let cook until light brown.
Stir in curry paste.
Whisk in coconut milk, sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.
Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness).
Top with crushed cashews and garnish with Thai basil leaves.

Green Chickpea & Chicken Curry with Swiss Chard- Courtesy of The Crepes of Wrath (originally posted August 24, 2014)

Tonight’s dinner was a new recipe, a rich, coconut-based green curry made with chicken, chickpeas, and Swiss chard. It was extremely satisfying and a definite repeater. I ate mine alone, but my husband and toddler ate theirs over rice. It has a slight kick to it, but not so much that my toddler refused it (though I wouldn’t say she was 100% cooperative, either…). Recipe below.
Green Chickpea & Chicken Curry with Swiss Chard

Author: The Crepes of Wrath

Prep time:  15 mins
Cook time:  1 hour
Total time:  1 hour 15 mins

Serves: 6
 
Ingredients
2 tablespoons olive oil
6 chicken thighs, cut into bite-sized pieces
2 shallots, thinly sliced
3 tablespoons green curry paste
2 tablespoons chili paste
1 teaspoon kosher salt
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced

Instructions:
Heat your olive oil in a large, heavy bottomed pot.
Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes.
Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes.
Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water.
Stir to combine, then bring to a boil.
Add in the additional cup of water.
Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes.
After simmering, add in the trimmed and sliced Swiss chard (***When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, more tender colored stalks and all of the leafy greens will soften as they cook).
Simmer for an additional 10-15 minutes.
Taste and adjust seasonings as desired.
Serve alone, with rice, some naan, or pita bread.

*original post at: http://www.thecrepesofwrath.com/2014/02/14/green-chickpea-chicken-coconut-curry/#sthash.PACxMv8v.dpuf

Return to the Land of the Living and Spicy Lentil and Sausage Soup- Courtesy of Eats and Beats (originally posted August 21, 2014)

As I’m sure those of you who follow this blog have noticed, it’s been a while since I’ve posted anything. I’ve told only a handful of people, but it’s been some time since I’ve been quietly battling depression, with the last few months being particularly serious and difficult. While I feel like I’m not yet out of the woods, I have returned to the land of the living, and I’m just beginning to be able to re-engage in more activities than just what it takes to survive. Needless to say, this blog took a backseat to my getting better. But I’m finally feeling ready to write again, though I’m not yet sure how much or how often. Time will tell.

To those who have shown me kindness and support over these challenging months, thank you. To those who may be quietly suffering themselves, you are not alone, and with help, it can get better. Hold on to hope and reach out to those you trust. They can be your anchor as you re-discover your moorings and get the help you need.

As part of my pursuit of better mental and emotional health, I’ve changed a number of things, including my diet, which is still kind of “under construction.” For the moment, I’m focusing on eating proteins, good fats, fruits, veggies, and whole grains. I’ve cut out white flour, dairy (except Greek yogurt), and sugar (with the exception of naturally occurring sugars in fruit and the occasional use of honey or agave nectar). The posts I make will reflect these changes, which, frankly, are difficult for me but which I feel confident will help me in my goal of feeling better overall. I don’t plan on avoiding white flour, dairy, or sugar like the plague for the rest of my life, but for the foreseeable future, it’s how I need to approach my eating. Please bear with me through the process as I experiment with lots of new recipes (some of which will undoubtedly be good and some which may end up being duds). And please share any good recipes you may have! I welcome any suggestions.
Tonight’s dinner is brought to you by my best friend, Janna Patterson of Eats and Beats. (original post here: http://www.jannapatterson.com/2014/04/spicy-sausage-lentil-soup.html)

This soup is fabulous. It is hearty, flavorful, and with just the right amount of kick. She made it for me recently when I went to visit her and tonight I tried my hand at making it myself. It turned out great and I’m sure it’ll taste even better tomorrow. It’s definitely a recipe that takes a little longer than I normally spend cooking (prep time especially), but it is so good, it produces quite a bit, and it can be doubled easily, so I think it’s worth the time. I highly recommend this recipe, particularly as we head into Fall, which is the perfect time for a warm, comforting soup like this one.

Spicy Lentil & Sausage Soup
by Janna Patterson, Eats and Beats

Serves 6-8
Active Prep and Cook Time: approx. 35 minutes
Inactive Cook Time: 1 hour

Ingredients
1 lb hot Italian sausage
1 teaspoon fennel seeds
4 ounces diced pancetta (not sliced)
2-3 Tablespoons olive oil
2-3 cloves of garlic, minced
1 large sweet onion, diced
1 stalk of celery, chopped
2 large carrots, chopped
1 small zucchini, diced
6 cups quality chicken broth
 2 141/2 oz cans petite diced tomatoes, plus half the juice
2 cups dry green lentils (Red won’t work.)
Kosher salt, to taste
Freshly ground black pepper, to taste
Parmesiano Regiano cheese, freshly grated for serving (optional- I left this out)

Directions
1. With the tip of a very sharp knife or a pair of kitchen scissors, cut an incision lengthwise down the entire length of each sausage casing (the intestinal casings, not the packaging the sausages came in,) and remove the meat of the sausage into a medium bowl. Get rid of the casings.
2. Preheat a large pot on the stove over medium-medium high heat, adjusting based on the strength of your particular stove.
3. Using a mortar and pestle or the end of a rolling pin and a clean hard surface, grind the fennel seeds. They don’t have to be completely pulverized; leaving some of the fennel seeds whole is fine. With clean hands, gently massage the ground fennel seeds into the sausage meat until fairly evenly distributed.
4. Transfer the uncooked sausage meat into the preheated pot and allow it to brown as you break up the meat with a spatula, the way you would with ground beef. Drain off the fat and remove the sausage to another dish for now.
5. In the same pot, cook the pancetta. Turn down the heat a bit if needed so it won’t burn. Drain off the fat and add the pancetta to the sausage for now.
6. With the pot on medium-medium/low heat, add the olive oil and the next five ingredients and cook until the onions are translucent.
7. Add chicken broth and bring to a boil over medium-medium/high heat. Stir in tomatoes, lentils, sausage and pancetta. Cover the pot, turn down to low, and allow to simmer for 1 hour.

2 Ingredient Pineapple Whip (originally posted June 23, 2014)

This looks like the perfect Summer treat!
http://hip2save.com/2014/05/22/2-ingredient-pineapple-whip-dairy-free/

New Recipe Experiment: Breaded Chicken Cutlets- Courtesy of the Food Network (originally posted June 19, 2014)

I confess that I’ve never made breaded chicken before. Hubs has always been the one to make it in our house, so this was my first time. I picked this recipe off of the Food Network website because it looked pretty easy and had great reviews. Both my husband and I weren’t sure it would turn out (we didn’t think the chicken would cook through properly), but we were both wrong. These breaded cutlets came out 100% perfectly cooked. They were moist and flavorful.

For many of the Food Network reviewers, the flavor of the cutlets was enough, but I wanted a little something more (I think cutlets on their own are kinda boring and my husband agrees), so my husband used his favorite BBQ sauce for dipping, and I used leftover creamy tomatillo dressing from my Cafe Rio night (see recipe here: http://talesofareluctantcook.blogspot.com/2014/08/cafe-rio-night-originally-posted-june-6.html).

These cutlets are definitely a great vehicle for your favorite sauce, and they would also be great as an addition to salad. Since I had leftovers from making these, I even used some tonight to make chicken wraps (with spring greens, melted cheese, chopped, fresh tomatoes, dressing, and some handmade tortillas from Trader Joe’s).

The total cook time is a little longer than I’m usually willing to do on a weeknight, but I cut out a lot of that time by using Panko breadcrumbs, which made the breading extra crispy (I still mixed in the thyme and lemon zest to the pre-made breadcrumbs).

Breaded Chicken Cutlets: Courtesy of the Food Network

Total Time:1 hr 5 min (if you use pre-made breadcrumbs, this total time is much less)

Prep: 25 min (also less if using pre-made breadcrumbs)

Cook: 40 min

Yield: 4 servings

Level: Easy

Ingredients:
10 slices white bread or 1 1/4 cups bread crumbs*
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 teaspoon finely grated lemon zest
3/4 teaspoon kosher salt
Freshly ground black pepper
About 1 cup all-purpose flour, for dredging
2 large eggs, beaten
4 boneless skinless chicken breast, each about 6 ounces
1/3 to 1/2 cup oil, for shallow frying
Serving suggestion: Lemon wedges, thyme sprigs for garnish*(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)

Directions:
Preheat the oven to 350 degrees F.
To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.)
Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
With the flat side of a cook’s knife or the smooth side of a meat-pounder, pound each breast to equal thickness.
Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes.
Pat the chicken dry and season both sides with salt and pepper.
Dip each breast into the flour, then shake off the excess.
Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.
Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
Lay on a piece of waxed paper.
Heat a large skillet (12 inches in diameter) over medium heat. Add the oil.
Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts.
Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.

***Notes: I would recommend cutting the breasts in half if they’re extra large (mine were), so they aren’t so thick before you pound them out.

New Recipe: Fettuccine with Creamy Red Pepper-Feta Sauce (originally posted June 13, 2014)

I needed to make something quick and easy tonight, but I was in the mood to try something new. Luckily, I had the ingredients on hand for a recipe I’ve wanted to try for a few weeks, and it did not disappoint. It was creamy and comforting (without the guilt accompanying the use of actual cream) and, while it doesn’t matter much to the people in my house, it was also very aesthetically-pleasing. Although it didn’t knock my socks off, it definitely was good, and it gets a 4 out of 5 fork salute from me. I will, for sure, be making this again. It is perfect for a quick, healthy, throw-together meal on a busy night or a night where I’m feeling less motivated than usual.

Fettuccine with Creamy Red Pepper-Feta Sauce- Courtesy of Ellie Krieger : Food Network

Ingredients:
2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

Directions:
1. Heat the oil in a heavy skillet over medium-high heat.
2. Saute onion and garlic until soft, about 10 minutes.
3. Add roasted peppers and saute until heated through.
4. Remove from heat and let cool slightly.
5. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta.
6. Process until combined and smooth, about 30 seconds.
7. Cook pasta according to package directions.
8. Drain, reserving 1/2 cup pasta water.
9. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta.
10. Season with salt and pepper, to taste.
11. Divide among pasta bowls.
12. Sprinkle with parsley and remaining feta cheese.

Cafe Rio Night (originally posted June 6, 2014)

For those of you lucky enough to know about Cafe Rio, this will probably be one of my more exciting posts, as last night’s dinner was inspired by the miraculous deliciousness that is Cafe Rio’s cuisine.

Cafe Rio and I have had a long and complicated love affair. I discovered Cafe Rio in college, only to fall madly in love, knowing our relationship could not last. In anticipation of my leaving the West and returning East following graduation, I spent my last year of college eating there at least 3 times a week (and savoring every, last bite). Oh, how I miss Cafe Rio! Oh, how I long for their amazing salads and drool-worthy horchata! Whenever I get within striking distance of a Cafe Rio, I hit it up like it’s my only purpose in life. But, alas, there is still no Cafe Rio near home. There are TWO!!! near my best friend, however, so you bet your sweet bippy I make more than one pilgrimage each time I visit her (which is not often enough). Sigh.

Anyway. While my version of their food doesn’t perfectly measure up to their amazingness , it does adequately fills the aching hole left in my heart (and stomach) while I pine away for what I cannot have.

I’ve combined a number of recipes from different sources to create a Cafe Rio-type dinner, like the one we ate last night, and while it isn’t quite the same, it is remarkably satisfying. And for those of you who have never had Cafe Rio food, you’ll probably just enjoy every bite, minus the emotional-complication ;)

CREAMY TOMATILLO DRESSING:
Blend together-
1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)
1 cup mayonnaise ( or ½ yogurt and ½ mayo, does not work with all yogurt)
1 cup buttermilk (or 1 cup milk, plus 1 Tablespoon lemon juice. Combine just before use or it will curdle)
2 tomatillos, remove husk
Diced 1/2 bunch of fresh cilantro, stems removed
1 clove garlic 
Juice of 1 lime 
1 jalapeño, seeded

GREEN CHILI LIME RICE: (I usually double this recipe)
3 C water
3 chicken bouillon cubes
2 tsp. minced garlic
1/4 bunch chopped cilantro
1/2 tsp. cumin
1/2 can green chilies
1/3 tsp. salt
1/2 Tbsp. butter
1/4 medium onion, chopped
1.5 C rice, uncooked
juice from 1-2 limes

Directions: Bring water to boil, add all ingredients. Reduce temperature to low. Cover and simmer 30 minutes or until rice is tender. You may need to add more water.

ZESTY SHREDDED CHICKEN: (I had a recipe I used to use but recently discovered a better one from a friend. Thanks, Lindsay!)
Ingredients:
3 lbs. chicken breast (boneless, skinless)
2 cups zesty Italian dressing (I ended up using Trader’s Joe’s Tuscan Italian Dressing last night, and it was really good!)
2 T ground cumin
2 T chili powder
2 T garlic powder
Instructions:
Place all ingredients in the crockpot. Cook on low for 7-8 hours or high 3-4 hours. Shred and serve.

GARLICKY BLACK BEANS: (Thanks for this one, too, Lindsay!)

1 can black beans

1 T dried onion

1 T minced garlic

Put all on stove in pot on high for first 5 min or so, and then turn down and simmer for 30-45 min. If you’re in a hurry, you can do less (I did only 10 minutes last night), but longer does taste better.

WHEN ALL OF THE ABOVE IS READY:
Combine with any of the following elements:
Guacamole (I like Trader Joe’s Greek Yogurt based Guac- it is so delicious, with fewer calories and grams of fat)
Crushed corn chips
Shredded cheese
Fresh cilantro
Fresh chunks of tomato or salsa
Fresh tortillas
Fresh, chopped lettuce
Slices of lime

The Best Kale Salad You'll Ever Eat- Courtesy of Leslie Graff (originally posted June 2, 2014)

This last weekend, I had the incredible privilege of attending a painting workshop led by the phenomenal Caitlin Connolly (check her work out here: http://caitlinconnolly.com/)

In addition to learning a TON, I also got to enjoy great food and great company. Aside from the art-making, one of the highlights of the conference was trying a remarkably delicious kale salad, created by another talented artist, Leslie Graff (check her stuff out here: http://www.lesliegraff.com/)
I do enjoy kale, but because of its sometimes bitter taste, I tend not to go heavy on it in salads. I might throw it in with other greens, but I have never thought to make it the main ingredient. Until I ate Leslie’s delicious concoction.

This salad is JAM-PACKED with nutrients, but it is so tasty, you won’t want to stop packing it into your mouth! I didn’t, anyway :)The vinagrette is the key. It is a wonderful combination of sweet and tangy, and the fresh lemon juice and lemon zest make it one of the most refreshing tasting recipes I’ve had in a while.

Please enjoy:

Leslie Graff’s Kale Salad-
(ad lib amounts of ingredients, as desired)

Ingredients:
chopped kale
pine nuts
craisins
bacon
parmesan cheese
chopped apple

purple onion

Dressing (THIS WAS THE KEY!):
(Serves 7-8)
juice of one lemon
lemon zest (less than half of lemon)
1 T red wine vinegar
2 t honey
3 T white sugar
2 T olive oil
1/2 t salt

Wild Mushroom, Onion, Cheddar and Peas Frittata- Courtesy of Epicurious.com (originally posted May 23, 2014)

That tonight’s meal turned out well was no small miracle. Between trying to prepare for a trip to the Cape, a toddler demanding attention, and a surprise blow out from Babycakes, cooking a new recipe was a challenge. Luckily, this was a fairly straightforward and easy recipe to follow and interruptions occurred at less critical times than they otherwise could have.

 

One of the best things about a frittata is that there’s an almost endless list of things you can throw into it, but the wild mushrooms, combined with the eggs and cheese in this recipe are especially yummy. To add more texture, flavor, and substance, the recipe also calls for green onions, peas, potatoes, and fresh thyme. This was a total hit with everyone in our family and a definite repeater.

Wild Mushroom, Onion, Cheddar and Peas Frittata- Courtesy of Epicurious.com

Serves: 2 (I think it actually makes enough for 3-4)

Ingredients:

• 6 large eggs (I added one extra to make 7)
• 2 tbsp milk or water (I used whole milk)
• Salt and freshly ground black pepper (we also seasoned the final product with Trade Joe’s Chili and Garlic Smoked Sea Salt- it added a nice flavor)
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 2 tbsp unsalted butter
• 3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
• 4 green onions, white and tender green parts, thinly sliced (I added an extra to make 5)
• 10 oz/280 g mixed wild mushrooms, such as cremini, shiitake, and oyster, brushed clean and sliced (we used just shiitake, because that was what was available at the store, and I didn’t want to go on a mushroom hunt)
• 1 garlic clove, minced
• 1 tsp minced fresh thyme
• 1/2 cup/70 g frozen peas, thawed
• 1/2 cup/55 g shredded Cheddar cheese (I added extra, because of course)

Directions:

1. Preheat the broiler with the rack in the second position from the top.
2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, the nutmeg, and cayenne.
3. In a 12-in/30.5-cm ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and hot, add the potatoes and a sprinkle of salt and pepper. Cook the potatoes, stirring every now and then, until they begin to soften, about 3 minutes. Add the green onions, mushrooms, garlic, thyme, and another sprinkle of salt and pepper and continue to cook and stir until the mushrooms have given off their liquid and are dry, about 4 minutes. Add the peas and cook until all of the veggies are tender and the peas are warmed through, another minute or two. Taste and adjust the seasoning. Spread the filling evenly over the bottom of the pan and sprinkle the cheese over the top.
4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it’s done.
5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.

Mom's Blueberry Crisp (originally posted May 19, 2014)

There are a few dishes I make that are comfort food for me partly because they hearken back to my childhood and my mom’s cooking, which wasn’t always 100% healthy but was always 100% delicious. One of my favorites of these dishes is my mom’s blueberry crisp, which I had the chance to make just recently. It’s incredibly easy to put together and perfect for a gathering of friends or family. With summer and blueberry season not too far away, this is a great recipe to have on hand. Hope you enjoy it as much as I do!

Mom’s Blueberry Crisp-

Serves 6-8

Ingredients:
2 C flour
1.5 C sugar
2 t baking powder
2 eggs
2 quarts blueberries, rinsed and dried
1/2 C melted butter
2 t cinnamon sugar

Directions:
With a fork, mix flour, sugar, baking powder, eggs, and melted butter until thoroughly mixed- will be crumbly and lumpy.
Place the blueberries in a greased baking dish (9x13) and drop topping mix in small lumps over blueberries.
Sprinkle with cinnamon sugar mix.
Bake at 375 for 30 minutes or until topping is lightly browned and baked through. Top with high quality vanilla ice cream or homemade whipped cream.

No Bake Dark Chocolate Granola Bites- Courtesy of Mel’s Kitchen Cafe (originally posted May 16, 2014)

I found this tasty, little recipe just recently and was delighted by how easy it was. Less guilt-inducing than brownies or cake, these no-bake granola bites are loaded with chocolate but are also full of healthy ingredients, too (oats and almonds, for instance). They make a perfect snack or treat for both adults and kids. And the recipe can easily be doubled or tripled, as extras will keep in the fridge for a couple weeks.

For a chocolate-free, healthier version of this snack, check out this link from Mel’s Kitchen Cafe:
http://www.melskitchencafe.com/no-bake-healthy-granola-bites/

No Bake Dark Chocolate Granola Bites- Courtesy of Mel’s Kitchen Cafe

Serving Size: Makes 2-3 dozen granola bites

NOTES: If using whole almonds, be sure they are chopped into fairly small pieces. If the almonds bits are too big, the granola mixture is harder to form into balls that stick together. If you use regular old-fashioned oats, try pulsing them in a blender or food processor very lightly so they break down just a bit. If you aren’t familiar with cacao nibs, they are essentially raw pieces of chocolate that haven’t been ground and sweetened yet (they are slightly bitter like cocoa powder). They add a nice depth of flavor and crunchy texture but really are optional.

Ingredients:

• 2 cups quick oats
• 1/8 teaspoon salt
• 1/2 cup shredded coconut, sweetened or unsweetened
• 1 cup sliced or chopped almonds
• 3 tablespoons cacao nibs (optional)
• 1/2 cup honey
• 1/4 cup extra-virgin coconut oil
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1/4 cup natural unsweetened or Dutch-process cocoa powder
• 1/2 cup semisweet or bittersweet chocolate chips

Directions:

1. In a large mixing bowl, stir together the oats and salt.
2. In a 10 or 12-inch skillet over medium heat, add the coconut, almonds and cacao nibs, if using. Toast the ingredients, stirring often to prevent burning, for 5-6 minutes until the aroma is nutty and the coconut and nuts are turning slightly golden. Toss the mixture with the oats.
3. In a medium saucepan, combine the honey, coconut oil, peanut butter, vanilla, cocoa powder and chocolate chips. Heat the mixture over medium heat, stirring constantly, until the mixture is melted and smooth.
4. Pour the chocolate mixture over the dry ingredients and stir until well combined.
5. Using a cookie scoop or two spoons, scoop the mixture into tablespoon-sized mounds onto a parchment-lined baking sheet. Let the little mounds sit for 10 minutes or so until they have cooled and are less sticky.
6. Roll the mounds into balls using firm pressure with the palms of your hands.
7. Refrigerate the granola bites for 1-2 hours to set up. They can be refrigerated in an airtight container for up to 2 weeks (or freeze for several months). They taste great out of the refrigerator but are even better if left to sit at room temperature for just a few minutes before eating.

The Verdict: Balsamic-Roasted Kabocha Squash- Courtesy of Healthy in a Hurry (originally posted May 14, 2014)

I meant to make this a few weeks ago and FINALLY got around to it the other night, as we were throwing together a last-minute meal.

This recipe comes courtesy of Healthy in a Hurry and was quite easy and quite good. We didn’t do everything exactly as written in the recipe, but it still came out delicious and was healthy to boot!
This recipe proves there’s no need to slather squash with butter, sugar, or maple syrup (though, admittedly, that is quite yummy in the tummy). Roasting brings out the sweetness, and balsamic vinegar adds a nice, complementary tang.

Ingredients:
1 Kabocha Squash, about 2.5 lbs (we substituted an Acorn Squash because I didn’t want to go store hopping to find a Kabocha)
Olive Oil, 2 T
Sea Salt, 1/4 t
Freshly Ground Pepper
Balsamic Vinegar, 2 T

Directions:
Preheat oven to 400 degrees.
Using a large chef’s knife, cut squash in half lengthwise. Scoop out seeds and slice flesh crosswise into wedges 1/2-3/4 in thick. Trim peel from each wedge (we actually like the peel in our house, so we kept it).
Put squash on baking pan, drizzle with evoo, and toss to coat. Arrange in single layer. Sprinkle with salt and a few grindings of pepper. Roast until tender when pierced, stirring twice to brown squash evenly, 15-18 minutes.
Drizzle squash with vinegar, return to oven, and continue roasting until vinegar has evaporated, about 3 minutes longer. Let cool slightly, then serve right away.

New Recipe: Quinoa Citrus Mango Avocado Black Bean Salad, Courtesy of Jeanetteshealthyliving.com (originally posted May 4, 2014)

There are a handful of foods that I really don’t like but that I feel like I should. Grapefruit is one of them. Its bitter aftertaste really, really, really turns me off. However, probably because it’s so healthy, I keep trying it, hoping one of these days I’ll actually enjoy eating it. I love the scent, and I even love things like grapefruit flavored lip-balms. But the real thing has never been something I’ve enjoyed.
In yet another attempt to like this fruit, I tried this recipe, which includes grapefruit as an ingredient but doesn’t feature it. And I am VERY HAPPY to report that this recipe was a definite winner! I can’t believe I’m saying this, but I even enjoyed the grapefruit part of it (miracles can happen, people).
Like the other quinoa recipes I’ve posted, this one could make a delicious side, lunch, or light dinner. Not only do the citrus flavors make it refreshing and the avocado makes it creamy, it’s also a very aesthetically-pleasing dish and is packed full of protein from the quinoa and beans.

This recipe comes courtesy of Jeanetteshealthyliving.com, and I HIGHLY recommend making this if you like quinoa and are craving something light, fresh, healthy, and cool. It’s definitely going into my regular rotation and I can tell it’s going to be a new favorite.

Quinoa Citrus Mango Avocado Black Bean Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4-6

(Jeanette says a red bell pepper would be a nice addition too, though I skipped it)

Ingredients:

• 2 cups quinoa, cooked
• 1 1/2 cups cooked black beans (I just used a 15 oz can)
• 1 fresh mango, flesh cut into cubes
• 1 avocado, flesh cut into cubes (I used 2)
• 1 grapefruit, segmented and cut up
• 2 oranges, segmented and cut up
• Juice of 1/2 a lemon (I used the juice of a full lemon)
• 1 scallion, minced (I used 2)
• a few drizzles of extra virgin olive oil (I added extra)
• 1 tablespoon raw honey (I doubled this)
• Sea salt, to taste

Directions:

1. Toss all ingredients together and serve.

3-Minute Couscous (originally posted April 30, 2014)

If you’re crunched for time, this is great!
http://www.splendidtable.org/recipes/three-minute-couscous

Healthy Eating Apps (originally posted April 30, 2014)

When technology meets healthy eating, it can be a beautiful thing.
http://www.cnn.com/2014/04/30/health/healthy-eating-apps/index.html?hpt=he_c1

Homemade Hot Dogs- Courtesy of Jim Gaffigan (originally posted April 28, 2014)

If you’re in the mood for an easy “recipe” and a good laugh:
http://www.youtube.com/watch?v=tvZftInx8FM

The verdict: Chicken with White Wine, Tarragon, and Cream (originally posted April 28, 2014)

I finally had the chance to make The Slow Cooker Revolution’s Chicken with White Wine, Tarragon, and Cream. I was excited to make this, as I imagined anything with white wine, cream, and fresh herbs HAD to be good. Well, this recipe was pretty good, but it took, in my opinion, far too much extra prep time for a slow cooker recipe. Yes, I know this book advertizes itself as revolutionary BECAUSE of the extra, prep steps, which are supposed to help preserve texture and deepen flavor, but I just didn’t think the end result for this recipe had enough of a wow factor to make the extra steps worth it, and I’m not convinced making this without the extra steps really would have made that much of a difference anyway. When I use a slow cooker, it’s because of the convenience, and this recipe is far from convenient. I’d be willing to overloook that if the final product of all my work knocked my socks off, but, sadly, this just didn’t.

For those who are interested in trying the recipe themselves, here you go:

Chicken with White Wine, Tarragon, and Cream

Serves: 6

Cooking time: 4-6 hours on low

Ingredients:
6 (12 oz) bone in, skin on, split chicken breasts, trimmed
1/4 C vegetable oil
1 1/4 pounds cremini mushrooms, trimmed and halved if small, or quartered, if large
2 onions, minced
2 t minced fresh thyme or 1/2 t dried
4 garlic cloves, minced
1/4 C all-purpose flour
3/4 C dry white wine
1 C low-sodium chicken broth
1 pound carrots (about 6), peeled, halved lengthwise, and sliced 1/2 inch thick
2 T soy sauce
2 bay leaves
1/2 C heavy cream
1/4 C minced fresh tarragon

Directions:
1. Dry chicken with paper towels and season with salt and pepper. Heat 1 T oil in a 12-inch skillet over medium-high heat until just smoking. Add half of the chicken, skin side down, and brown lightly, about 5 minutes; transfer to a plate. Repeat with 1 T more oil and remaining chicken; transfer to a plate. Let chicken cool slightly and discard skin.
2. Add remaining 2 T oil, mushrooms, onions, thyme, and 1/4 t salt to pan. Cover and cook over medium heat until mushrooms are softened, 5 to 10 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes (this step took me FAR longer, for some reason I couldn’t figure out…).
3. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
4. Stir in broth, carrots, soy sauce, and bay leaves into slow cooker. Nestle browned chicken with any accumulated juice into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
5. Transfer chicken and vegetables to serving platter and tent loosely with aluminum foil. Let braising liquids settle for 5 minutes, then remove fat from surface using a large spoon (I have yet to figure out how to do this well…). Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Spoon 1 C sauce over chicken and serve with remaining sauce.

Greek Israeli Couscous Salad (originally posted April 28, 2014)

I can’t remember where I got this recipe, but when I asked hubs what he might like to eat this past week, he reminded me of it, and I wondered why it had been so long since we’ve eaten it. It’s quite good. It’s quick, easy, healthy, and it works well as a lunch, a light dinner, or a side. Furthermore, my toddler, Ms. Pickypants, who is totally impossible to please loves it. Hallelujah!
I love rediscovering old recipes :)

Greek Israeli Couscous Salad
Serves 4

1 shallot, minced
1.5 C couscous
3 T evoo
2 C water
2 T lemon juice (fresh is best, though not necessary)
1/2 t salt
1/2 C feta
1 diced cucumber
1 large diced tomato
1 T parsley (or mint), chopped- we prefer mint

Directions:
Place couscous an 1 T evoo in pot and toast for 5 min. over medium heat
Finely dice/mince shallot
Add water to couscous, bring to boil, summer 12 min (covered)
Sautee shallot
Remove couscous to bowl and cool
Pour in remaining ingredients, plus 2 T oil and stir
Serve!
***This recipe is very easy to double, and even if I don’t double everything, I do at least add extra of a few of the ingredients. This time, I added extra cucumber, tomato, feta, shallot, and mint to give some more bulk and have more for leftovers. It was delish!

Easy Homemade PB Cups (originally posted April 22, 2014)

These look amazing! Recipe here:
http://www.pbs.org/parents/kitchenexplorers/2014/04/10/homemade-peanut-butter-cups-recipe/?utm_source=Facebook&utm_medium=PBSOfficial&utm_campaign=KE-peanut-butter-cups

Chocolate Mousse- Adapted from The Joy of Cooking (originally posted April 22, 2014)

This is one of the easiest and most delicious desserts. We made it for some holiday dinner guests recently, and it was perfect because it took so little effort (which was key after a day filled with preparing and cooking a million other not-so-easy things), but it doesn’t compromise on taste at all.
We modified a recipe from The Joy of Cooking, substituting vanilla for rum, and even with the change, it came out perfectly. 

Chocolate Mousse (Adapted from The Joy of Cooking):

Directions:
Cook over very low heat until dissolved, but not brown in color:
1/4 cup sugar
1 t vanilla (we used bourbon vanilla from Trader Joe’s)
3 T water
Melt in a double boiler:
1/4 cup semisweet or sweet chocolate (chocolate chips work)
You can use more than this, if desired.
When the chocolate is melted, stir in:
2 to 3 T of whipping cream
Add the syrup to the melted chocolate and stir until smooth.  When the mixture is cool, but not chilled, fold into it:
2 stiffly beaten egg whites
Then fold into this combination 2 cups of cream, whipped (made from 1 C unwhipped cream). Chill for at least two hours before serving, either in separate sherbet glasses, or in a bowl. Can be served with fruit or fruit sauce.

Pasta with Lamb and Cherry Tomato Ragu- Courtesy of Everyday with Rachael Ray (originally posted April 22, 2014)

I discovered this recipe on Rachael Ray’s website a number of years back and it quickly became one of my husband’s favorite dishes. I took a break from making it for a while in order to learn some new recipes, but when I made it again last week for a dinner guest, I was reminded of why we both loved it so much. 

This meal is relatively easy to throw together, but the result is a delicious, comforting, satisfying, family-friendly meal. I present, for your culinary enjoyment:

Pasta with Lamb and Cherry Tomato Ragu- Courtesy of Everyday with Rachael Ray

Ingredients:
Salt and pepper
12 ounces long, wide pasta, such as pappardelle or fettuccine
2 tablespoons extra-virgin olive oil (EVOO)
1 pound ground lamb
1 pint cherry tomatoes
1 large shallot, chopped
2 - 3 large cloves garlic, grated or finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup flat-leaf parsley leaves, finely chopped
1/3 pound ricotta salata cheese or feta cheese, crumbled

Directions:
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
Drain, reserving 1 ladle full of pasta cooking water.
While the pasta is working, in a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat.
Add the lamb and cook, crumbling it, until browned, about 5 minutes.
Add the tomatoes and cook, tossing, until they burst, 3 to 4 minutes.
Add the shallot and garlic, season with salt and pepper and cook until softened, 3 to 4 minutes.
Stir the reserved pasta cooking water into the lamb ragu.
Add the pasta, mint and parsley and toss.
Top the pasta with the cheese.
http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-30-minute-meals/pasta-with-lamb-and-cherry-tomato-ragu

My bestie posted my husband's salad

My husband, for all his pickiness, makes delicious food. My best friend just posted about her favorite salad of his.

Read here:
http://www.jannapatterson.com/2014/04/alexs-salad.html

Tofu Scramble with Corn, Mushrooms, and Bell Peppers- Courtesy of Healthy in a Hurry (originally posted April 17, 2014)

I tried a recipe tonight that I’ve wanted to try for a while. Husband wasn’t particularly interested in this one, and he’s out to dinner with a client tonight, so I took the opportunity to experiment without consequences (read: no complaining).

Glad I took the chance, since I actually found this Indian-inspired recipe pretty yummy! It’s listed as a breakfast recipe in my Healthy in a Hurry cookbook, but I really think it could work for any meal.
It’s easy, packed with freshness, color, and flavor, and at just 230 calories and 13 grams of protein per serving, it’s a very healthy meal option. If you’re a fan of Indian cooking, this one is worth trying.

Tofu Scramble with Corn, Mushrooms, and Bell Peppers- Courtesy of Healthy in a Hurry

Serves: 3-4

Ingredients:
Olive oil, 2 t plus 2 T
Fresh lime juice, 2 T
Low sodium soy sauce, 4 t
Sweet curry powder, 1 T
Fresh ginger, 1 inch piece, peeled and grated or minced
Firm tofu, 1 lb, drained and cut into 1 in cubes
Cremini mushrooms, 8 oz, sliced
Garlic, 2 cloves, pressed or minced
Green onions, 1 bunch, white and pale green parts, thinly sliced
Red bell pepper, 1, seeded and thinly sliced
Sweet yellow corn kernels, 1 C, thawed frozen or cut from about 2 ears of corn
Fresh cilantro, 2 T chopped

Directions:
1. In a large bowl, stir together 2 t olive oil, lime juice, soy sauce, curry powder, and ginger. Add tofu and stir gently to coat.
2. Heat 2 T olive oil in large frying pan over medium-high heat. Add mushrooms and cook, stirring often, until they release their juices and begin to brown, 3-4 minutes. Stir in garlic and green onions and cook until garlic is fragrant and onions are softened, about 1 minute. Stir in bell pepper and corn and cook until softened, about 1-2 minutes.
3. Add tofu with its marinade. Stir to combine and break up pieces of tofu slightly. Cook, stirring often, until liquid is evaporated and parts of mixture are crusty and browned (about 5 minutes after liquid is evaporated). Remove from heat, stir in cilantro, and serve right away.
***To add bulk, if serving as a lunch or dinner, this scramble would go nicely with serving of rice.

The verdict: Aloha Porkchops (originally posted April 17, 2014)

As planned, I made the Aloha Porkchops from Slow Cooker Revolution this past week. Sadly, they didn’t satisfy me in the same way the Thai Coconut Soup from the same cookbook did. I thought they were mediocre, though Husband, who is typically harder to please, did like them, ate them happily, and has also happily been consuming the leftovers. So, despite mixed reviews and in case your tastes differ from mine, I figured I’d go ahead and post the recipe for you to try, if you feel so inclined.

Aloha Porkchops- Courtesy of Slow Cooker Revolution

Serves: 6

Cooking Time: 6 to 8 hours on low on 3 to 5 hours on high

Ingredients:
1 (20 oz) can pineapple chunks in juice
1/4 cup packed brown sugar
1 T cider vinegar
1 T soy sauce
2 t curry powder
1/2 t ground ginger
1/2 t red pepper flakes
6 (7 oz) bone-in blade cut porkchops, about 3/4 in thick, sides slit to prevent curling
Salt and pepper
1 T water
2 t constarch
2 scallions, sliced thin

Directions:
1. Stir pineapple with juice, sugar, vinegar, soy sauce, curry powder, ginger, and red pepper flakes into slow cooker. Season pork chops with salt and pepper and nestle into slow cooker. Cover and cook on high until pork is tender, 6 to 8 hours on low or 3 to 5 hours on high.
2. Transfer pork chops to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
3. Whisk water and cornstarch together in a bowl. Transfer braising liquid to saucepan, add cornstarch mixture, and simmer until reduced to 2 cups, about 12 minutes. Stir in scallions and season with salt and pepper to taste. Spoon 1 cup sauce over chops and serve with remaining sauce.

Thai Style Coconut Chicken Soup- Courtesy of Slow Cooker Revolution (originally posted April 12, 2014)

This soup was uh-may-zing! Mr. Pickypants and I both agreed it was totally delicious and definitely a repeater. It will, without a doubt, go into my regular rotation. It achieved the perfect balance of sweet, spicy, and sour (as such a soup should) without calling for strange ingredients that require crazy store hopping. It gets a 5 out of 5 fork salute! It definitely took a little more work than so many of the mediocre slow cooker recipes out there, but the little extra steps made such a difference in preventing the flavor from becoming washed out.

Thai Style Coconut Chicken Soup- Courtesy of Slow Cooker Revolution

Serves: 6-8

Cooking time: 4-6 Hours on Low

Ingredients:
2 onions, minced
6 garlic cloves, minced
2 T minced or grated fresh ginger
1 T vegetable oil
4 C low-sodium chicken broth
2 (14 oz) cans of coconut milk
2 stalks of lemon grass, bottom 5 inches only, bruised
2 carrots, peeled and sliced, 1/4 in thick
3 T fish sauce
10 cilantro stems, tied together with twine
1.5 lbs boneless, skinless chicken thighs, trimmed
Salt and pepper
8 oz white mushrooms, trimmed and sliced thin
3 T fresh lime juice (from 2 limes)
1 T sugar
2 t Thai red curry paste
Garnishes:
1/2 C fresh cilantro leaves
2 fresh Thai, serrano, or jalepeno chiles, stemmed, seeded, and sliced thin
2 scallions, sliced thin
Lime wedges, for serving

Directions:
1. Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
2. Stir broth, 1 can of coconut milk, lemon grass, carrots, 1 T fish sauce, and cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender- 4 to 6 hours on low.
3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard lemon grass and cilantro stems.
4. Stir in mushrooms, cover, and cook on high until mushrooms are tender (5-15 minutes). Microwave remaining can of coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 T fish sauce, lime juice, sugar, and curry paste to dissolve.
5. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve with garnishes.

Pasta with Pecorino and Pepper- Courtesy of Ina Garten (originally posted April 11, 2014)

Ina Garten knows how to create a deeeeeeeelicious recipe. Her pasta with pecorino and pepper is no exception. I made it last night, and while the inclusion of pepper as a main flavoring meant I wouldn’t be serving it to my toddler, it was a major hit with Mr. Pickypants and with me. It was creamy, satisfying, and very quick and easy! Since I have extra ingredients left over, I’m even making a second batch tonight.

The original recipe makes a serving for 2, which I doubled so Hubs would have leftovers to take to work. It’s very easy to double or triple, depending on how many you want to serve/whether you want leftovers. I heartily recommend this recipe and will definitely be making it again!

 

Pasta with Pecorino and Pepper
Recipe courtesy of Ina Garten

Total Time: 20 min
Prep: 5 min
Cook: 15 min

Yield:
2 dinner servings, 3 appetizer servings

Ingredients:

1 tablespoon whole black Tellicherry peppercorns
Kosher salt
1/2 pound dried Italian egg pasta, such as tagliarelle
1 cup freshly grated aged Pecorino cheese (4 ounces), plus extra for serving
2 tablespoons heavy cream
1 tablespoon unsalted butter
2 tablespoons minced fresh parsley leaves

Directions:

Place the peppercorns in a mortar and pestle and crush them until you have a mixture of coarse and fine bits. (You can also grind them in a small food mill or coffee grinder.) Set aside.

Fill a large, heavy-bottomed pot with water and bring to a boil over high heat. Add 1 tablespoon salt and the pasta and cook according to the directions on the package until al dente. Ladle 1 cup of the pasta cooking water into a glass measuring cup and reserve it. Drain the pasta quickly in a colander and return the pasta to the pot with a lot of the pasta water still dripping.

Working quickly, with the heat on very low, toss the pasta with 1/2 cup of the grated Pecorino, the crushed peppercorns, cream, butter, parsley, and 1 teaspoon salt, tossing constantly. If the pasta seems dry, add some of the reserved cooking water. Off the heat, toss in the remaining 1/2 cup Pecorino. Serve immediately with a big bowl of extra grated Pecorino for sprinkling.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/pasta-with-pecorino-and-pepper-recipe.print.html?oc=linkback