QUINOA FRIED RICE (Cooking for Keeps)

1c quinoa
2c chicken broth (or water)
1/4c diced onion
1c frozen diced veggies
3t garlic
1t ginger
1T olive oil
2T soy sauce
2T teriyaki sauce
1t sesame oil
2 eggs
3 green onions, diced

In a small pot, bring quinoa and chicken broth to a boil. Cover and simmer for 15min. Put quinoa on a plate and place in freezer to cool. In a saute pan over med-high heat, saute onion and frozen veggies in olive oil for 2-3min. Add garlic and ginger and stir. Add quinoa and stir-fry 2-3min. Add soy and teriyaki sauce, stir to coat. Move rice mixture in pan to make space to scramble eggs in the center. Once the eggs have cooked, stir everything together. Top with green onions and serve.


 

MUSHROOM RISOTTO (IP) (This Old Gal)

8oz crimini or portabello mushrooms, roughly chopped
1T butter
1T olive oil
1 1/2c Arborio rice
small onion (or shallots), diced
1t garlic, diced
1t fennel seeds
1/2c dry white wine or sherry
3 1/2c broth (chicken, veggie, or beef)
1t salt
1c grated parmesan cheese
2T fresh parsley, chopped

1. Select SAUTE (More) on IP and allow to heat.
2. Add butter, oil, rice, onion, garlic, and fennel seeds. Stir for 3 min.
3. Add wine and stir for 1min.
4. Add broth, salt, and mushrooms.
5. Lock lid and SEAL valve.
6. Cook on MANUAL for 5min.
7. When timer beeps, QUICK RELEASE and remove lid.
8. Clear and select SAUTE (More). Stir rice until remainder of liquid cooks off (~2min). Stir in parmesan cheese and parsley, Serve.

SWEET COCONUT-BUTTERNUT SOUP (Super Healthy Kids)

 

3c butternut squash, peeled and cubed
3c sweet potatoes, peeled and cubed
***NOTE: You can use any combination- acorn, butterkin, pumpkin, etc For an added layer of flavor you can roast the cubes in a 400* oven for 15min before adding to soup pot.

1 onion, chopped
2c (1 can) chicken broth
1/4c butter (or coconut oil)
2c (1 can) coconut milk or whole milk
2t cinnamon
1/2t cumin (optional)
2T shredded coconut, (optional) garnish

Over med-high heat melt butter in soup pot and cook onion until soft and brown. Add squash and sweet potatoes. Saute for 2-3min. Add chicken broth and simmer covered for 1-4 hours on low. Blend until smooth with immersion blender or potato masher. Add coconut milk, cinnamon, and cumin. Cook for 30 min and serve with sprinkled coconut, if desired.

SPAGHETTI SQUASH AU GRATIN

Prep: 45 minutes   Cook: 30 minutes 

• 1 medium spaghetti squash
• 1 onion, diced
• 2T butter
• 3/4c plain greek yogurt or sour cream
• 2 cloves garlic, minced
• 1 1/3c sharp white cheddar cheese
• 1t salt
• 1/2t black pepper
• 1/4t nutmeg

Preheat oven to 375*.Cut squash lengthwise, scoop out seeds, and place face-down on a baking sheet with a 1/2 inch of water. Bake for 45 minutes. 

While squash is baking, caramelize onions and butter in a cast iron skillet. Cook on medium, stirring frequently, until onions are brown and caramelized. Add garlic and cook for 2-3 minutes. Stir in spices. Once the squash has cooled some and you can handle it, scrape the flesh out with a fork. Stir the greek yogurt into the onions and then add the squash and 1 cup of the cheese. Stir until combined. Top with the remaining 1/3 cup cheese and pour into a baking dish. Bake for 30 minutes. If the top isn’t browned, broil for a few minutes until the cheese is brown and bubbly.

CORN CASSEROLE

1 can whole kernel corn, drained
1 can cream-style corn
1 (8oz) pkg corn muffin mix, ex) Jiffy
1 c plain Greek yogurt (or sour cream)
1/2 stick butter, melted

Preheat oven to 350*  Stir together all ingredients. Pour into a greased square or rectangular pan. Bake for 45 min.

LEMONY TUSCAN SOUP (Parents)

3 carrots, peeled and chopped
1 onion, chopped
2t garlic
2T olive oil
2 cans any beans (red lentils, white northern, etc)
2 cans chicken broth
salt and pepper
1T fresh oregano
1 t rosemary
lemon zest
1T lemon juice
shredded chicken (optional)

Saute carrots, onion, and garlic in olive oil over med-high heat for 3-5 min. Add beans, broth, salt and pepper, and chicken. Simmer as long as desired. Add oregano, rosemary, zest, and lemon juice before serving.

CORN AVOCADO TOMATO SALAD (Jehan Can Cook)

1 pint grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn (or other corn)
1 can black beans, drained and rinsed
2 T fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:
    Juice of 1 lime
    3 T vegetable oil
    1 T honey
    Sea salt and fresh cracked pepper, to taste
    1 clove garlic, minced
    Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

ASIAN PB PASTA

This recipe is great as a simple side dish or can be dressed up to be a one-dish meal.

1/4c peanut butter
8t red wine vinegar
2T soy sauce
4t sesame oil
4c pasta, cooked (ex. spaghetti)

Optional: diced cooked chicken, peanuts, shredded veggies

Whisk together first 4 ingredients. Cook and drain pasta, then add to sauce. Add desired additions.

ROTINI WITH SALSA LIMONE (Giada de Laurentis)

1lb rotini pasta
1 1/4 lb Roma tomatoes, seeded and diced
1/4 c extra-virgin olive oil
1 large lemon, zested and juiced
1 c crumbled ricotta salata cheese or feta cheese
1 t salt
1/2 t freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 c of the pasta water. Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata or feta cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

BLACK BEANS AND RICE (Living Room Series by Kelly Minter)

4cans black beans
1/2 yellow onion, chopped
6t garlic
1 bunch cilantro, chopped
8oz shredded Mont Jack cheese
2c brown rice
Toppings: 2 avocados, 1c sour cream, tortilla chips

Preheat oven to 325* Heat black beans in a pot over med heat for 20min.  Saute onion, garlic, and cilantro and add to beans.  Pour into 9x13 pan and top with cheese.  Cover and bake for 30min. Prepare rice as directed.

PEAR & GORGONZOLA SALAD (Inn Cuisine)

This salad is a classic mix.  It is the perfect accompaniment to a fall soup, sandwich, or potluck.  It is a delicious blend of simple flavor that never disappoints. It is the perfect blend of fall flavors in a satisfying and savory, yet light meal. When I looked up a recipe online I discovered a new website treasure... Inn Cuisine: best recipes from bed & breakfasts, country & urban inns

Lettuce greens (1 bag or 2 heads) any mix of romaine, red leaf, and green leaf
3-4 pears, peeled and cut into slices (d'anjou, comice, or french butter)
5oz gorgonzola cheese crumbles
1/2 c walnut pieces (browned over med heat until lightly brown)
handful of dried cranberries

Layer all ingredients to make the salad. Top with this honey mustard vinaigrette when serving...

For the vinaigrette:
3T red wine vinegar
2T honey
1T dijon mustard
1/2 c ev olive oil
1t sugar
salt and pepper

ROASTED TOMATO CAPRESE SALAD (Barefoot Contessa)

Caprese salad is one of my favorite lunches, side dishes, dinners, and party foods.  When my mom told me about this recipe I had to try it.  I don't think we'll ever go back to eating it cold again.  These roasted tomatoes are amazing!

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil
1 1/2 tablespoons balsamic vinegar
2t garlic
2t sugar
Kosher salt and freshly ground black pepper
16 oz fresh mozzarella, cubed
12 fresh basil leaves, julienned

Preheat oven to 275* Place tomato halves in pan.  Stir together olive oil, balsamic vinegar, garlic, and sugar.  Pour carefully over tomatoes.  Bake for 2 hours.  Let cool.  Stir together tomatoes, basil, and mozzarella.  Enjoy! Can also be served over pasta as a vegetarian meal.

WALKABOUT ONION SOUP (Outback Steakhouse)

2 T butter
2 c thinly sliced sweet yellow onions
3 T butter
4 T flour
¼ t salt
1 ½ c milk
1 (15 oz) can chicken broth
¼ tsp salt
¼ tsp freshly-ground pepper
2 chicken bouillon cubes (low sodium)
1/3 cup shredded cheddar (or velveeta)
shredded Cheddar cheese (for garnish)

Place 2T butter and sliced onions In a 2-quart saucepan. Cook over low to medium heat stirring frequently until soft and clear but not brown.

In a med saucepan melt butter and add flour, cook on medium heat until the flour turns thick. Pour in milk, a little at a time, and stir constantly, add salt. Mixture should thicken and become like thick pudding. Remember to stir constantly, taking care not to let mixture lump. Remove from heat and set aside.

To the onions add chicken broth, chicken bouillon cubes, salt and pepper. Stir until completely heated through. Add white sauce and cheese. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Let cook on low for additional 30 to 45 minutes.

WHITE BEAN SOUP (Southern Living)

This is a great winter recipe.  It is so easy.  The ingredients are cheap and usually on hand.  And it's a great way to eat more beans or have a meatless dinner.


3 cans Great Northern Beans, rinsed and drained
2T butter
1 onion, chopped
3 celery stalks, chopped
5t garlic
6c chicken broth
2 bay leaves
thyme
1/4 c rice wine vinegar (may sub red wine/ or white vinegar)
salt and black pepper
white truffle oil or olive oil

Melt butter in pot.  Saute onion, celery, and garlic for 10 min.  Add beans, broth, spices, and boil.  Simmer 30-60 min.  Remove from heat, stir in vinegar and salt.  Blend with hand blender to desired consistency.  Drizzle with truffle oil or EVOO before serving.

GREEK SALAD (Barefoot Contessa)

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese
1/2 cup calamata olives, pitted

nocoupons2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the cucumber, peppers, tomatoes and red onion in a large bowl.  For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

CREAM of FRESH TOMATO SOUP (Barefoot Contessa)

3T olive oil

2 red onions, chopped

2 carrots, chopped

1 T garlic

5 lg tomatoes, chopped

2 t sugar

1 T tomato paste

1/4 c fresh basil leaves, diced

3c. chicken stock/broth

1T salt

2t pepper

3/4 c. heavy cream (milk works, too)

croutons for garnish

Heat the olive oil in a large pot over med heat.  Saute onions, carrots, and garlic for 10 minutes.  Add tomatoes, sugar, tomato paste, basil, chicken broth, salt, and pepper.  Bring to a boil.  Reduce to low and simmer for 30-40 min uncovered.  Add the heavy cream and stir.  Blend with a hand blender (or let cool and blend in small batches in the blender) and serve.

VEGETABLE CHEESE CHOWDER

We started making this soup every year on Christmas Eve as our 'before church meal'. It brings back such good memories and warm feelings every time I make it. It is also a very yummy and easy way to eat LOTS of vegetables. You can use any combination of the veggies listed below. Feel free to omit or substitute based on your likes and available produce.

In a large pot sauté over high heat for 4-5 min:
1 celery bunch, diced
1 onion, diced
3-4 peppers (assorted colors), diced
1 zucchini, diced
1 squash, diced
2-3T butter
Add:
2 cans chix broth
2c. diced potatoes
1c. diced carrots
Bring to a boil, cover and simmer 20 min.
In a small pan cook over low until thick, stirring often:
½c. flour
 ¾c. milk
Add this to the pot along with:
1 ¼c. milk
16 oz sharp cheddar cheese
1 T parsley
1c. chopped kale (if desired)
Cook over low until thick and hot. Enjoy!!

Note: If you have meat lovers on hand they can always add crumbled sausage, diced ham, or bacon to their bowl and everyone is happy.

MINESTRONE STEW

1T olive oil
1 med onion, diced
2t garlic
1 celery stalk, diced
1 carrot, diced
1c sliced mushrooms
2c. zucchini, sliced
1 1/2c elbow macaroni (or for a heartier meel add cheese tortellini for last few min of cooking)
1 can navy beans, drained and rinsed
14 1/2 oz diced tomatoes
6c beef broth
1t rosemary
salt and pepper
1/2c parmesan cheese

Over high heat, cook first 6 ingredients for 3-4 min. Add beans, tomatoes, beef broth, rosemary, salt, pepper, and macaroni. Simmer for 10-15 min. Add parmesan and serve.

BLACK BEAN LASAGNA

2 eggs
15oz ricotta cheese (cottage cheese works, too)
10oz frozen spinach, thawed (6c fresh spinach)
¼ c. cilantro, diced (optional)
Salt
4c. shredded monterrey jack cheese
(2) 16oz cans black beans, drained and rinsed
1 jar tomato/spaghetti sauce
1 t. cumin
lasagna noodles

Stir first 5 ingredients and 1c. cheese. Mash beans with fork and stir into tomato sauce and then add cumin. In a 9x13 pan (or two 8x8 pans), layer 1/3 bean mix, 3 noodles, ½ spinach mix, 1c.cheese, 1/3 beans, 3 noodles, ½ spinach, 1c. cheese, 1/3 beans, 3 noodles, 1c. cheese.

Bake at 350* covered for one hour, uncovered for 5 more min.

EGGPLANT AND TOMATO AU GRATIN

2 lg tomatoes, thinly sliced
2 med eggplants, 1/2" slices
1 t oregano
1 t basil
2 t garlic
1/2 c heavy cream (or milk)
1 1/2 c shredded cheese (fontina, havarti, italian, etc.)

Place tomato slice on paper towels and salt. Cover with more paper towels and let sit 30 min. Spray both sides of eggplant slices with PAM and broil on cookie sheet- 5 min each side. Preheat oven to 350* Spray 9x13 dish and overlap alternating layers of tomato and eggplant. Sprinkle with spices. Pour milk over top. Top with cheese. Cover and bake 45 min, uncovered 10 min. Let set 10 min and serve.

**Recipe may be halved and served in an 8x8 pan.