Milanese Torte

From Nick Malgieri’s A Baker’s Tour
Makes about 16 servings

Dough
3 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 sticks unsalted butter, cold, cut into 20 pieces
3 large eggs
3 large yolks

Spinach filling
2 pounds baby spinach
3 tablespoons unsalted butter
1 cup sliced yellow onion (I chopped the onion)
salt
freshly ground black pepper
freshly grated nutmeg
1 pound whole-milk ricotta
4 ounces (about a cup) parmigiano-reggiano, finely grated
6 large eggs
12 ounces ham, thinly sliced (I omitted)
12 ounces swiss cheese, thinly sliced
one 12-inch round pan, 2 inches deep, buttered

Set a rack on the lowest level of the oven and preheat to 350 degrees.

For the dough, combine the dry ingredients in the bowl of a food processor fitted with a steel blade. Pulse several times to mix. Add the butter and pulse again to mix the butter in finely. Add the eggs and yolks and pulse again, until the mixture forms a ball. Empty the bowl out onto a floured work surface and carefully remove the blade. Form the dough into a thick cylinder and keep it cool, but not necessarily in the refrigerator, while preparing the filling. (Note – I tried making this without a food processor – just whisk together the dry ingredients, then cut the butter in with a pastry cutter as if you were making pie crust. Then stir in the whisked eggs with a soft spatula to form the dough – it worked fine.)

For the filling, pour ½ inch of water into a large pan with a tight-fitting cover and bring to a boil. Add the spinach, cover, and place over high heat. Remove the cover and stir occasionally as the spinach wilts and cooks; this will take only a few minutes. Once all the spinach is cooked and reduced, drain it in a colander and let it cool enough so that you can touch it. With your hands, wring out any excess water. Place the spinach on a cutting board and chop it fine with a knife. Set aside.

Melt the butter in a large saute pan over medium heat and add the onions. Cook until the onions wilt and begin to color, about 5 minutes. Add the spinach and stir it in thoroughly with a wooden spoon. Cook to evaporate excess moisture from the spinach, about 1 to 2 minutes, then season with salt, pepper, and just a hint of nutmeg.

Scrape the spinach mixture into a large mixing bowl. Use a large rubber spatula to stir the ricotta into the spinach mixture. Stir in the grated cheese. Taste for seasoning at this point, before adding the eggs. The mixture should taste slightly oversalted. Stir in the eggs, 2 at a time, and set the filling aside.

Cut two-thirds of the dough off the cylinder and, with the palm of your hand, flatten it into a thick disk. Lightly flour the work surface and the dough and roll the dough to a large disk, about 16 inches in diameter. Fold the dough into quarters and place it in the prepared pan so that the point is in the center of the pan. Unfold the dough to line the pan, pressing it firmly against the bottom and sides. With a bench scraper or the back of a knife, trim the dough even with the top of the pan.

Spread a third of the spinach filling in the dough-lined pan. Arrange about half of the slices of ham on the filling, making an even layer. Repeat with about half of the slices of cheese. Spread another third of the filling over the cheese and cover with the remaining ham and cheese. Finally, spread the remaining spinach filling over the cheese.

Roll the remaining dough to a 12-inch disk and place it on the filling, folding and unfolding it as above. Use a table knife to detach from the pan the dough from the bottom crust at the top edge of the pan. Fold over the sides of the bottom crust that extend above the top crust. Cut 6 vent holes in the top crust with the point of a sharp knife.

Bake the pie until the dough is baked through and deep golden and the filling is set and firm, about 50 to 60 minutes. Cool in the pan on a rack.

Note – you may use a 9x13x2-inch pan.

Slow Cooker Fresh Veggie Lasagna

Makes 6 Servings
Prep Time: 20 min
Cook Time: 4-6 hours

Ingredients
• nonstick cooking spray
• 1 1/2 cups Mozzarella cheese, shredded
• 1/2 cup part-skim Ricotta cheese
• 1/3 cup Parmesan cheese, grated
• 1 egg, lightly beaten
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 cup low-sodium, fat-free marinara sauce (plus additional for serving)
• 1 medium zucchini, diced
• 4 no-boil lasagna noodles
• 1 bag baby spinach (I used frozen)
• 1 cup thinly sliced mushrooms (did not include)
• fresh basil leaves (optional)

Directions
Spray crockery pot of slow cooker with nonstick cooking spray; set aside. In a small bowl, mix together mozzarella, ricotta, parmesan, egg, oregano and garlic powder.

Spread 2 tablespoons of pasta sauce in bottom of pot. Sprinkle 1/2 of zucchini over sauce and top with 1/3 of the cheese mixture. Break 2 noodles into pieces to cover cheese. Spread 2 tablespoons of sauce and then layer 1/2 of the spinach and 1/2 of the mushrooms. Repeat layering, ending with cheese and the remaining sauce. Firmly press ingredients into pot.

Cover and cook over low heat for 4-5 hours. Allow lasagna to rest 20 minutes before cutting into wedges to serve. Spoon a little extra sauce over each serving and top with a basil leaf, if desired.

Nutritional Facts
Calories: 240
Total Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 60 mg
Sodium: 380 mg
Calcium: 35% Daily Value
Protein: 16 g (11.4 g dairy protein)
Carbohydrates: 21 g
Dietary Fiber: 3 g

Blueberry Pie

Makes one 9-inch pie. Published July 1, 2008. From Cook's Illustrated.

Blueberry Filling
6 cups blueberries (I used frozen)
1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca , ground
Pinch table salt
2 tablespoons unsalted butter , cut into 1/4-inch pieces
Instructions

For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

30 Minute Shepherd's Pie

30 Minute Shepherd's Pie

http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html


I didn't use carrots but everything else was the same.

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Green Tortilla Chili

Using store-bought rotisserie chicken makes this supper quick and easy. I substituted one can of small white beans and a tub of cubed tofu, which I browned in a skillet, and found it tasted extremely similar.

Ingredients
1 rotisserie chicken, stripped and shredded or 1 to 1 1/2 pounds leftover roast turkey meat, shredded
3 tablespoons extra-virgin olive oil (EVOO)
1 large onion, chopped
2 to 3 garlic cloves, chopped
1 jalapeño, seeded and chopped
1 rounded tablespoon chili powder
2 teaspoons ground cumin
1 16-ounce jar tomatillo salsa
1 beer, any brand you like
1 quart chicken stock
4 handfuls tortilla chips, divided
1 handful cilantro leaves
Juice of 2 limes

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Yields: 6 servings


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Preparation

Heat a heavy-bottomed pot over medium-high heat with the EVOO. Cook onions, garlic, and jalapeño until soft, about 4 minutes.

Add chili powder and cumin, and cook for another minute. Add the tomatillo salsa, beer and stock. Bring up to a bubble and add in the shredded chicken. Simmer for 10-15 minutes.

Meanwhile, grind 2 handfuls of the tortilla chips and the cilantro leaves in a food processor. Add this mixture to the chili and continue cooking until it thickens, about 8-10 minutes.

Right before spooning into bowls, add in the lime juice and serve with some whole corn tortilla chips alongside.

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Butternut squash, Hazelnut, and Sage Pizza

Basic Pizza Dough recipe - see Pesto Pizza, September 2009
http://casseroleclub.blogspot.com/2009/09/pesto-pizza.html

Prepare pizza dough - you'll need to plan time to let it rise. I've found that letting it rise on the pizza pan after you stretch it out makes the dough have a really nice texture (an additional 30 minutes once it's stretched out.)

For toppings, check out:
http://casseroleclub.blogspot.com/2010/01/butternut-squash-and-hazelnut-lasagne.html
The squash filling makes enough for 3 pizzas. The white sauce makes enough for about 5 pizzas, so cut down the recipes.

For the cheese topping I used a combination of chopped fresh mozzarella, freshly grated regular mozzarella and freshly grated parmesan. There is about 6 oz of cheese per pizza.

Bake fresh at 500-525 for about 10-14 minutes - check frequently at the end. It depends how golden you like your cheese. I bake on the bottom shelf of the oven.

I pre-baked the dough completely without toppings (pierce dough with fork so it doesn’t bubble up.) Bake the frozen pizza at 400 degrees, directly on the lowest oven rack for about 10 minutes until heated through and cheese is melted. Check frequently.

Root Vegetable Tagine with Spice-Roasted Chickpeas

Bon Appétit, October 2010

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon turmeric
• 4 1/2 teaspoons coarse kosher salt, divided
• 1 lemon, thinly sliced
• 1/2 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups chopped onion
• 3 garlic cloves, minced
• 1 1/2 tablespoons tomato paste
• 1 1/4 cups 1/2-inch cubes peeled carrots
• 1 celery stalk, chopped (I omitted this)
• 4 cups water
• 1 1/4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
• 1 pound turnips (about 2 medium), peeled, cut into 3/4-inch wedges
• 3/4 cup brine-cured green olives, pitted, coarsely chopped
• 1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced
• 1/4 cup chopped fresh Italian parsley
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon dried mint

Toast coriander, cumin, and caraway seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Transfer to small bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.

Mix lemon slices, lemon juice, and 4 teaspoons coarse salt in small skillet. Bring to boil. Reduce heat, cover, and simmer until lemon slices are almost tender, about 10 minutes. Cool preserved lemon. Drain and chop.

Heat olive oil in heavy large pot over medium-high heat. Add onion; sprinkle with salt and sauté until beginning to soften, about 5 minutes. Add toasted spice blend, garlic, and tomato paste; stir 1 minute. Add carrots and celery; stir 2 minutes. Add chopped preserved lemon, 4 cups water, sweet potatoes, turnips, olives, and sun-dried tomatoes. Simmer with lid ajar until vegetables are tender, stirring occasionally, about 35 minutes. Stir in parsley, cilantro, and mint. Season to taste with salt and pepper. Remove from heat and let stand 10 minutes to allow flavors to blend.

Spoon couscous into large bowl, spreading out to edges and leaving well in center. Spoon vegetable tagine into well in center. Sprinkle Spice-Roasted Chickpeas over and serve.

Note: My vegetables were still tender after 35 minutes. I continued to simmer for another 20 minutes. We preferred the tagine without the couscous – it seemed to dull the flavors. The roasted chick peas are well worth the effort.

Spice Roasted Chick Peas

• 3/4 teaspoon cumin seeds
• 3/4 teaspoon coriander seeds
• 1 15- to 151/2-ounce can chickpeas (garbanzo beans), drained, rinsed, well dried
• 1 tablespoon extra-virgin olive oil
• Pinch of cayenne pepper
• Coarse kosher salt

Preheat oven to 400°F. Toast cumin seeds and coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until finely ground. Place chickpeas, olive oil, pinch of cayenne, and ground spices in medium bowl. Sprinkle with coarse salt; toss to coat evenly. Transfer to small rimmed baking sheet. Roast in oven until lightly browned and crunchy, stirring occasionally, about 35 minutes.

Carrot Ginger Soup

This is a repeat for me and here is the orignal recipe:

http://casseroleclub.blogspot.com/2009/11/carrot-ginger-soup.html

I added 1/2 tsp allspice to the mix. Totally yummy!
~Michele

Greek Chicken for the Crock Pot

1 onion, sliced
1 clove garlic, minced
1 lb chicken breast, thin sliced
1 14 oz can diced tomatoes, undrained
1/2 cup olives, pitted and halved
1 tbsp oregano
½ tsp Salt
½ tsp pepper

Spray crock pot with nonstick cooking spray.
Layer sliced onions and garlic on the bottom of the crock pot.
Add chicken, salt, pepper, oregano.
Add tomatoes and olives.
Cook for 4-6 hours on low setting. My crock pot seems to cook things quickly – 4 hours and it was done.

Add crumbled feta during last 15-20 minutes of cooking.

Red Cooked Chicken with Stir-fry vegatables, slow cooker

I've made this recipe both fresh, and by freezing it first- came out great both ways. Please follow directions carefully for best results! Please note that chicken has bones in it and make sure marinade is cooked throughly. Let me know what you think!

-Casserole club prep. directions:
1. defrost bag with chicken and marinade in it in fridge completely (takes a full day if not longer).
2. place both chicken and marinade in crock pot. I cooked it on low for a good 8 hrs. if not a bit longer to ensure marinade was cooked. The chicken stay moist, so don't worry about drying it out.
3. Follow steps 2 and 3 of recipe below


Complete Recipe
1/2 cups dry cooking sherry
1/3 cups soy sauce
1/4 cup packed brown sugar
2 tablespoons grated peeled fresh ginger
1 teaspoon Chinese Five spice powder
3 cloves garlic, crushed
1 bunch of green onions, cut into 2 inch pieces (white and green parts separated)
3 lbs. bone in skinless chicken thighs

1 bag (16 0z) frozen veggies for stir fry

1. In slow cooker, combine sherry, soy sauce, sugar, ginger, five spice powder, garlic and green parts of onion. (coarsely chop green parts, put in fridge until serving time)

Add chicken thighs and coat with sherry mixture. Cover slower cooker with lid and cook on low for 8 hours, or on high for 4 hours.

2. Just before serving, cook veggies per package directions (either stove top or microwave)

3. With tongs, transfer chicken from crock pot to deep platter. Leave the sauce in the crock pot. Stir cooked vegetables into slow cooker to mix with sauce. Spoon vegetable mixture over chicken. Serve with rice (provided)

Serves 4-6

Rotini and Chicken Mozzarela- Heather Lukas

I made Rotini and Chicken Mozzarela From Country Casseroles by Debbie Mumm
8oz dry rotini
2 TBSP olive oil
11/2 thin sliced zucchini
1 c chopped onion
2 cloves garlic minced
1 can 28 oz crushed tomatoes
2 cups cooked cubed chicken
3/4 cup corn
2 tsp italian seasoning
1/4 tsp black pepper
11/2 c shredded mozzarella cheese
2/3 c grated parm cheese
Cook pasta drain set aside
Heat oil in large skillet add zuc, onion, garlic saute for 3-5 min until tender >sir in everything else BUT cheeses and pasta.
Bring to a boil reduce heat to low and simmer for 5 min or until heated thru
remove from heat and stir in pasta. Spoon 1/2 pasta mix in greased 9x13 baking >dish, top with 1/2 cheese mix. repeat layers
Bake in 350degree oven for 20-25 min let stand 5 min.
I am going to suggest increasing the bake time since it will be coming from

Creamy Chicken Enchiladas- Michelle Granger

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Directions
1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

Vegetarian Crock Pot Soup

• 1 1/2 cups cooked garbanzo beans
• 1 1/2 cups cooked kidney beans
• 1/2 cup pearl barley or rice
  
• 6 - 8 cups water or bean cooking liquid
• 2 - 3 Tbsp olive oil
  
• 2 med. carrots, peeled & diced
• 1 med potato, peeled & diced
• 1 med sweet potato, peeled & diced
• 2 celery stalks, diced
• 1/2 lb green beans, 1" slice
• 1/2 red pepper, seeded & diced
• 1/2 green pepper, seeded & diced
• 1 pinch cayenne
  
• 2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
• 1 -2 cloves garlic, crushed, peeled & minced
• 1 tsp each: basil, thyme, paprika
• 1 tsp salt or to taste
• 1 veggie bouillon cube
• 2 - 3 Tbsp tomato paste
• 1 Tbsp soy sauce or miso
• 2 Tbsp. minced fresh parsley

Add all ingredients except for the barley to the crock pot, cook on high for 4-6 hours. Add barley one hour before the soup finishes cooking. Top with Parmesan cheese and enjoy!

Spaghetti Pie

Sauce

2 T. olive oil
2 T. butter
1 cup chopped onion
½ cup chopped pepper (I used green and red)
1 package fresh mushrooms, sliced
2 cups Italian peeled tomatoes
2 T. tomato paste
½ cup veggie stock
¼ tsp sugar
½ tsp basil
½ tsp thyme
1 bay leaf
salt and pepper

Heat oil and butter in a heavy pot. Cook onion, pepper and mushrooms until onion is wilted but not brown. Add tomatoes, sugar, basil, thyme, bay leaf, paste, and stock and stir well. Simmer for 45 minutes. Add salt and pepper, to taste. (I simmered longer, until the sauce was thicker.) Remove bay leaf.

Crust

6 oz spaghetti
2 T. butter
1/3 cup freshly grated parmesan
2 beaten eggs
1 cup cottage cheese
½ cup freshly grated mozzarella (I used 1 cup)

Cook spaghetti and drain, stir in butter, parmesan, and eggs. Form this into a crust in a buttered 10-inch pie plate.
Spread cottage cheese over bottom of crust. Fill with tomato sauce. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese and bake 5 minutes more.

Chocolate Zuchini Bread

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips

Directions

1.In a large mixing bowl, cream the butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture. Stir in the zucchini and chocolate chips.

2.Spoon into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. If baking muffins instead, bake at same temp for approximately 20 minutes.

Cool for 10 minutes before removing from pan to a wire rack.

Linguine with Chicken and Sauteed Vegetables

I think I've done this one before but can't find it one the blog. Either it was done before we started using the blog or I simply forgot to post it (the latter is more likely!).

***This recipe is all about the garlic oil!***

Ingredients

* 1/2 cup vegetable oil
* 10 cloves garlic, finely chopped
* 1 (12 ounce) package uncooked linguine pasta
* salt to taste
* 1/2 cup chopped broccoli
* 1/2 cup chopped cabbage
* 1/2 cup shredded carrots
* 1/2 cup chopped cauliflower
* 2 tablespoons diced green onions
* 1 pound chicken tenders, cut into bite-size pieces
* 3 1/2 tablespoons soy sauce
* salt and pepper to taste
* 1 cup chopped cilantro
* 4 lime wedges

Directions

1. Heat oil in a skillet over medium heat. Mix in garlic. Cook and stir until golden. Remove from heat and allow to cool.
2. Bring a large pot of lightly salted water to a boil. Place linguine in pot and cook 8 to 10 minutes, until al dente. Drain and transfer to a large bowl. Set aside 1 tablespoon garlic oil and toss remainder with pasta to coat. Season pasta with salt.
3. Bring a pot of water to a boil. Immerse broccoli, cabbage, carrots, cauliflower and green onions in water for about 30 seconds. Drain and set aside.
4. Heat reserved garlic oil in skillet over medium heat. Mix in chicken and 2 tablespoons soy sauce. Cook until chicken juices run clear. Mix in vegetables and remaining soy sauce. Season with salt and pepper. Toss with linguine, and garnish with cilantro and lime to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 480 Total Fat: 21.6g Cholesterol: 46mg

Bran Muffins

3 cups wheat bran (separate into 1 cup and 2 cups)
1 cup boiling water
½ cup margarine or butter, melted
1 ½ cups sugar, brown or white
2 eggs, beaten
2 cups buttermilk
2 ½ cups flour
2 ½ tsp baking soda
1 tsp salt

Pour boiling water over 1 cup of wheat bran, add margarine and let sit while you mix everything else. Mix dry ingredients together. Combine with wet ingredients adding the hot bran last. Bake as needed at 400’F for about 20 minutes. Batter lasts up to five weeks in the fridge.

Zucchini Gratin

I used this recipe:

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-zucchini-gratin-recipe/index.htm

I used 4 - 5 cups of sliced zucchini since I have no idea what 6 zucchini means and I doubled the cheese amounts.

Roasted Vegetable Pot Pie

Adapted from Family Circle.

CC Club Instructions : Thaw, and then follow baking instructions below.

Ingredients

* 1 small cauliflower, cut into florets, about 4 cups
* 1 small butternut squash, peeled and cut into 1-inch pieces
* 2 medium parsnips, peeled and cut into 1/2-inch pieces
* 2 medium carrots, peeled and cut into 1/2-inch pieces
* 1 sweet red pepper, cut into 1-inch pieces
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup vegetable broth
* 1 tablespoon cornstarch
* 3/4 teaspoon dried thyme
* 3/4 teaspoon dried oregano
* 2 tablespoons plain bread crumbs
* 1 pie crust (for top)
* 2 tablespoons grated Parmesan cheese

1. Heat oven to 450 degrees F. Coat a large baking pan with nonstick cooking spray.

2. In a large bowl, add cauliflower, squash, parsnips, carrots and pepper. Toss with olive oil and 1/4 teaspoon each of the salt and pepper. Spread out on the baking pan in a single layer. Bake at 450 degrees F for 30 minutes, stirring halfway.

3. Meanwhile, place the broth in a medium-size saucepan and stir in the cornstarch. Bring to a boil, lower heat and simmer 1 minute until thickened. Stir in the thyme, oregano and remaining salt and pepper. In a large bowl, gently toss roasted vegetables, bread crumbs and sauce.

4. Spoon in vegetable mixture and sprinkle with cheese. Place the piecrust on top and crimp crusts together. Pierce a few times with a paring knife to vent. Brush lightly with the egg-water mixture.

5. Bake at 450 degrees F for 15 minutes. Lower heat to 425 degrees F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly before slicing.

Raw Summer Sauce with Mozzarella

From "Pasta Fresca"
Serves 4-6

A bouquet of summer colors and flavors. This is as close as we get to advocating pasta salad. The addition of oregano and red chile pepper accents the sweetness of the summer vegetables. The hot pasta very lightly cooks the small, diced ingredients, releasing flavor and aroma. Tubetti, shaped like short tubes, echo the small dice of the vegetables and fresh cheese.

1 pound ripe tomatoes, cut into small dice
1 yellow pepper, seeds and membranes removed, cut into small dice
2 small zucchini, trimmed and cut into small dice
½ hothouse cucumber, peeled, seeded, and cut into small dice
1 tender carrot, peeled and thinly sliced
1 small red onion, finely diced
1 bunch fresh basil leaves, chopped
Dried oregano to taste
½ teaspoon minced fresh red chile pepper (I used ¼ jalepeno)
Salt
6 tablespoons extra-virgin olive oil
¾ pound fresh mozzarella, diced
Freshly grated Parmesan or Pecorino Romano cheese

Combine the chopped vegetables and the herbs in a serving bowl. Cook the tubetti in abundant boiling salted water until al dente. Drain and transfer to the serving bowl containing the other ingredients. Add the red chile pepper, salt, and olive oil, and toss. Sprinkle with the mozzarella, toss again, and serve with grated cheese on the side.

Summer Minestron

Serves 10
(I doubled it and then divided the soup by three families)

1 bunch of Swiss chard, spinach, or other lovely green (I used a bit of all of them)
1 can of fire-roasted diced tomatoes, or four of your own fresh tomatoes
2 cans cannelloni beans, rinsed
Olive Oil
4 cloves garlic
2 medium carrots, diced or shredded
2 medium zucchini, diced
Salt
1/2 cup white wine
2 cups cabbage, savory or green ( I used green from the CSA)
1 can chickpeas, drained and rinsed
4 cups veggie stock (I used homemade)
3-4 inch rind of Parmesan
Shredded Parmesan

Cut stems from chard. Finely chop stems and thinly slice the leaves. Put one can of cannelloni beans in your food processor and add 1/2 cup water. Blend until smooth.

In a large pot, heat oil and garlic until it smells great. Add carrots, zucchini, and chard stems. Cook until tender, about 5 mins. Add salt. add wine and cabbage. Cook 2-3 more minutes and stir often.

Add the chard leaves, whole beans, tomatoes, bean puree, chickpeas, rind and broth. Bring to a boil, then reduce heat to a simmer. Simmer for about 15 minutes or until you cannot stand it any longer - the smell is wonderful. Top with cheese and dive it.

Creamy Italian Dressing

(from Kripalu Cookbook)

1/2 cup buttermilk
1/2 cup sour cream
1/2 cup canola oil
1/3 cup cottage cheese
2 tablespoons water
1/2 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon chopped garlic
1 teaspoon dried onions (or large pinch of granulated onion powder)
1/4 teaspoon black pepper
1 teaspoon dried basil
Pinch ground cardamom

In a blender or food processor, combine all of the ingredients and blend until creamy smooth. Server immediately or refrigerate. Can be stores covered for 7 to 10 days. Makes 2 cups

Garlicky Spinach Pizza

Basic Pizza Dough recipe - see Pesto Pizza, September 2009

5-6 OZ baby spinach
2-3 cloves garlic, minced
1 Tablespoon olive oil
1 large red pepper, roasted (can buy roasted peppers - use about 6 OZ) - cut into strips
1 OZ crumbled feta cheese
6 OZ extra sharp cheddar cheese

Prepare pizza dough - you'll need to plan time to let it rise. I've found that letting it rise on the pizza pan after you stretch it out makes the dough have a really nice texture (an additional 30 minutes once it's stretched out.)

Heat oil in saute pan over low heat and briefly cook garlic. Add spinach and increase heat to medium. Stir spinach until wilted and some liquid cooks off, but leave a little liquid.

Spread spinach evenly around crust, top with red pepper, feta, then cheddar. Bake at 500-525 for about 10-14 minutes - check frequently at the end. It depends how golden you like your cheese.

GREEK SALAD
romaine lettuce
feta cheese
calamata olives
red onion
cucumber
grape or cherry tomatoes
balsamic or Greek vinaigrette

Vegetarian Stuffed Peppers

6 green peppers
1 ½ cups cooked brown rice
1 ½ cups black beans
1 ½ cups tomatoes, diced
1 onion, minced
3/4 cup chick peas, chopped
Bunch of cilantro, chopped
1 Tablespoon chili powder
Salt and pepper to taste
Feta

Cut off the tops of the green peppers. Remove stems, core and seeds. Steam pepper ‘cups’ for 5 minutes. Combine all remaining ingredients, excluding feta cheese. Stuff peppers half-way with rice/bean mixture. Add a piece of feta cheese to each pepper. Fill the peppers with rice/bean mixture. Top with feta cheese.

Bake at 350 degrees for 20-30 minutes until heated through. Enjoy!

Summer Veggie & Pesto Tart

Adapted from recipe by Virginia Willis From FamilyFun Magazine
and Pie Crust is by Maggie Ruggiero on Epicurious

Sautéed zucchini, squash, and corn are tossed with pesto and layered atop a creamy goat cheese filling in this rustic tart. It's a deliciously simple way to use the season's harvest — and it's easily customized with whatever veggies you have on hand.

Ingredients

* 1 refrigerated piecrust (half a 14.1-ounce package), at room temperature (I replaced with pastry dough, recipe below)
* 2 teaspoons olive oil
* 2 small zucchini, sliced crosswise into 1/4-inch-thick rounds
* 2 small yellow squash, sliced crosswise into 1/4-inch-thick rounds
* Kernels cut from 1 ear of sweet corn
* Coarse salt and pepper

* 2 tablespoons of your favorite basil pesto (I used Classico Traditional Basil Pesto)
* 2 ounces fresh goat cheese or cream cheese, at room temperature (I used a mixture of goat cheese and feta cheese, totalling 2 ounces)
* 1 large egg
* 5 to 10 grape or cherry tomatoes, halved (I preferred using the larger tomatoes on a vine, sliced)
* 1/4 cup shredded Parmesan
* 5 basil leaves, thinly sliced (I left out since will be in the freezer)

For pastry dough:

* 2 1/2 cups all-purpose flour
* 2 sticks cold unsalted butter, cut into 1/2-inch pieces
* 1/2 teaspoon salt
* 5 to 8 tablespoons ice water

Instructions

A. Make pastry dough:
Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.

Turn out dough onto a work surface. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 squares (I just had formed into a ball). Chill, wrapped in plastic wrap, until firm, at least 1 hour.

B. Make tart
1. Heat the oven to 450 degrees. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. Place the piecrust on the prepared baking sheet. Fold and pinch a 1/2-inch rim around the edges of the dough, then set it aside.
2. Heat the oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, and corn and season with salt and pepper. Cook the vegetables until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool, then toss them with the pesto.
3. In a small bowl, whisk together the goat & feta cheese mixture with the egg until almost smooth. Season with salt and pepper.
4. Use a spatula or the back of a spoon to spread the egg and cheese mixture over the piecrust. Spread the cooked vegetables on top, then evenly scatter the tomatoes and then the Parmesan over the vegetables. Bake the tart until the crust is golden brown, about 20 minutes. Let it cool slightly on a wire rack. Sprinkle it with basil before serving. Serves 8.


Nutritional Information
Per serving (1 slice): Calories 208 ● Total Fat 13 g (20% DV) ● Saturated Fat 5 g (24% DV) ● Cholesterol 36 mg (12% DV) ● Sodium 225 mg (9% DV) ● Total Carbohydrate 18 g (6% DV) ● Fiber 1 g (5% DV) ● Sugars 2 g ● Protein 5 g (10% DV)


Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sun-Dried Tomatoes and Basil Pasta

recipe from Aldo Sicuso

8 oz sun-dried tomatoes, slivered lengthwise, with their oil (I use Pastene brand which is 7 oz)
1 cup Calamata or other Imported black olives, pitted and halved
1 cup loosely packed fresh basil leaves, slivered
¼ cup grated lemon zest, about 3 lemons
2 cloves garlic, finely minced
2 tsp. coarsely ground black pepper (I put in less)
12 oz Brie cheese, rind removed, coarsely shredded (see note)
½ cup + 1 Tablespoon extra virgin olive oil (I use 1 tablespoon plus the oil from the tomatoes)
1 lb pasta – linguine, penne, rotelle (I use farfalle)

Combine the sun-dried tomatoes, ¼ cup of the oil from the tomatoes, olives, basil, lemon zest, garlic, pepper, Brie and ½ cup olive oil (I use about a tablespoon) in a large serving bowl. Cover and let stand at room temperature for 4 hours.

Bring a large pot of water to a boil. Add the remaining 1 tablespoon olive oil and the pasta. Cook at a rolling boil until just tender. Drain the pasta and immediately toss with the sauce. Serve at once. Makes 6 portions. (I like at room temperature or warm.)

Note: Place Brie in the freezer, well wrapped, for 1 hour before using. The rind will slice off easily and the cheese will be easier to shred. (or chop into small cubes). It’s hard to find exactly 12 oz of brie, so I have probably added less.

Korean Marinated Sirloin Tips

Ingredients

4 cloves garlic
1 teaspoon minced fresh ginger
1 onion, roughly chopped
2 1/2 cups low sodium soy sauce
1/4 cup toasted sesame oil
3 tablespoons Worcestershire sauce
1 cup white sugar
2 pounds sirloin tips

Directions

1. Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce and sugar. Puree until smooth.

2. Pour the marinade into a resealable plastic bag or glass bowl. Score the steak and place into the marinade. Marinate overnight in the refrigerator.

3. Preheat a grill for medium-high heat.

4. Grill steak on preheated grill to desired doneness.

Note: If you do not have low-sodium soy, then use 1.5 cup regular soy and 1 cup water.

Oriental Green Beans

Makes 6 Servings; 1 Point per serving - from Weight Watchers

Ingredients
1 1/2 pounds of green beans, trimmed
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
6 garlic cloves, minced

Directions
1. In a large pot of rapidly boiling water, cook green beans until just tender, 4-5 minutes.

2. While beans are cooking, in small bowl combine soy sauce, oil, and sugar; set aside.

3. Drain beans; set aside.

4. Spray wok or 10" skillet with nonstick cooking spray; place over medium-high heat. Add garlic; cook, stirring constantly, until softened, 20-30 seconds. Add green beans; cook, stirring and turning constantly, until well coated, about 2 minutes.

5. Add soy sauce mixture; continue to stir and turn until most of the liquid is absorbed, 1-2 minutes.

Note to CC: I already combined the ingredients in step 2 for you : ).

Liz's Kale Puttanesca II

This is my version of a Kale Puttanesca that Michelle D. made for CC. Her recipe/plus the original which is quite differen is on this blog dated September 08.

I looked up what "Puttanesca" means and thought it was funny:

Spaghetti alla puttanesca (Italian: literally, "whore's spaghetti") is a spicy, tangy, somewhat salty Italian pasta dish that culinary experts regard as modern. The ingredients are typical of Mediterranean cuisine.


RECIPE

2 Tablespoons Olive Oil
1/2 large onion, sliced
2 cloves of garlic diced
1teaspoon of red pepper flakes
3 Italian sausage links, casings removed
1 can diced tomatoes, undrained
3 cups coarsely chopped fresh kale (stems removed)
1 (4 ounce) can of sliced black olives
1/2 cup grated Parmesan cheese (which I forgot, sorry)

1. remove sausage casings, breaking up sausage as you fry it, cook until no longer pink. Drain. set aside.

2. Saute chopped onion, garlic and red pepper flakes in olive oil until onions are tender.

3. Add one can of tomatoes, undrained and return to a simmer.

4. Add cooked sausage. Stir in kale, and simmer over medium heat just until kale is wilted. Add olives.

5. Serve over cooked pasta. Sprinkle with Parmesan cheese before serving.

freezing directions: after step 4, cool and place in freezer bags.

To prepare- defrost, reheat in saucepan on stove top (it's already cooked), serve over pasta, sprinkle with Parmesan (not included- oops)

Freezer-To-Oven Mac and Cheese

Ingredients
• 1 pound (1 box) macaroni pasta
• 1 tsp Salt
• 1 tsp freshly ground black pepper
• 6 tablespoons butter
• 6 tablespoons flour
• 3 cups milk
• 1.5 cups NY aged sharp cheddar (about 6 ounces), grated
• 1.5 cups American cheese, grated or cut up into small pieces
• bread crumbs for sprinkling on top (optional)

Preparation
Pre-heat oven to 350°F.
Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta, and cook just shy of al dente, according to package directions.
While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter.
When the butter melts, add the flour and cook about a minute.
Whisk in the milk, season with salt and ground black pepper, and bring up to a bubble.
Turn the burner off and stir in the cheese until it's all melted.

When the pasta is done, drain it well and combine with sauce.
Pour into baking dish, sprinkle with bread crumbs if desired, cover with foil, and place in the oven to brown the cheese (about 40 minutes).
When it is bubbling you know its done.

If freezing:
Pour the pasta into a baking dish.
Let it stand on the counter until cooled, then wrap in plastic wrap and pop in the freezer.
When you're ready to eat it, it can go straight from the freezer into in a 350ºF oven.
Cook for 1 hour, covered with foil, the take the foil off and bake for another 15-20 minutes to brown the top.

Black Bean Burgers

2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans.

Pan-fry or bake at 400 degrees, for 20 minutes, flipping once.

Gourmet, February 2009

General Tso’s Tofu with broccoli

Of course this is good with chicken too!

Sauce
Adapted from Now Eat This! Rocco Dispirito
Makes 1 ¾ cups sauce
1 tablespoon toasted sesame oil
¼ cup chopped fresh ginger (I grate it using a microplane)
6 garlic cloves, minced
½ bunch scallions (white and green parts), chopped fine
6 tablespoons soy sauce (I use lite soy sauce)
¾ cup vegetable broth
3 tablespoons rice vinegar
½ cup ketchup
2 tablespoons sugar
hot sauce, optional

Heat a large nonstick saute pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic and scallions, and saute, stirring often, until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup, and whisk to blend.

Whisk the cornstarch mixture into the saute pan and bring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly, until the suace has thickened, about 2 minutes. Stir in sugar and hot sauce, to taste.

2 packages of tofu (I use extra firm)
1 head of broccoli
toasted sesame seeds
rice
Cut tofu into cubes and drain out liquid on paper towels. Fry with a little oil in a non-stick pan. Drain on paper towels again.
Cook rice.
Steam broccoli.
Combine tofu, cooked broccoli and sauce and heat thoroughly.
Serve over rice, sprinkle sesame seeds on top.

Fruit and Nut Couscous (side to Orange- Tarragon- Glazed Chicken)

from the "Super Supper" cook book.

I couldn't figure out how to prepare this for casserole club. Although, I did give you some chopped fruit to attempt to make some variation of this on your own. I used the chopped fruit, cilantro, lemon juice mixed with the the couscous and it was pretty good and went well with the orange glazed chicken.


for four servings

1 cup couscous
1 1/2 cup hot water
1/2 cup thinly sliced green onions
1/4 cup chopped dried apricots
1/4 cup dried cranberries
1/4 cup finely chopped fresh cilantro
1/4 cup sliced almonds
2 tablespoons golden raisins
1/4 cup olive oil
1/4 freshly squeezed lemon juice
1 teaspoon of salt to taste
1/2 teaspoon black pepper

STEP ONE: Place couscous in a large bowl. Use a fork to stir in the hot water. Cover and let stand about 10 minutes or until water is absorbed. Stir in green onion, apricots, cranberris, cilantro, 3 tablespoons of almonds, and raisons.

STEP TWO: In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Pour over couscous, toss to combine. Serve immediately, topping with remaining 1 tablespoon of almonds, or cover and refriderate.

Orange-Tarragon- Glazed Baked Chicken

from the "Super Suppers" cookbook
*a cookbook with recipes to enjoy tonight or freeze for later. This book has a lot of great recipes.

This chicken is great on its own. I think it would be great cold on a salad, or served with fruit and nut couscous as recommended by the cookbook.

makes 6 servings

6 medium boneless, skinless chicken breast halves (2 1/4 lbs. on all)
1 cup orange juice concentrate, thawed
1/2 cup finely chopped onion
2 tablespoons vegetable oil
1 tablespoon dried tarragon, crushed
1 teaspoon salt

STEP ONE: Place chicken in resealable bag. For marinade, combine orange juice concentrate, onion, oil, tarragon, and salt. pour over chicken in bag. Seal bag, turn to coat, Refrigerate for 2 hours.

STEP TWO: Preheat Oven to 350. Drain chicken, discard marinade. Arrange chicken on 13x9x2 baking dish. Bake, uncovered, about 20 mins. or until no longer pink. (also excellent on the grill)

Freeze ahead- Prepare through step one. Freeze up to two months. Defrost completely in refrigerator. Continue according to step two.

Vegetarian Pot Pie

Adapted from:
http://www.foodnetwork.com/recipes/aida-mollenkamp/vegetarian-pot-pie-recipe/index.html
Recipe courtesy Aida Mollenkamp, Servings: 8

Ingredients

1 tablespoon unsalted butter
1 clove garlic, minced (not in original recipe)
1 head fennel, finely chopped (about 2 cups. 2 heads/ about 3 cups were in original recipe)
1/2 medium yellow onion, finely chopped
2 1/2 medium carrots, peeled and finely chopped (about 3/4 cup)
12 ounces mushrooms (I used Baby Bella), sliced (about 5 cups)
1 small russet potato (I used red potatos instead), peeled and diced small (about 2 1/2 cups)
¼ cup white wine (not in original recipe; I used Reisling)
1/4 cup all-purpose flour
1 cup low-sodium vegetable broth (mushroom was in original)
1 cup whole milk
1 cup frozen green peas
1/4 cup thinly sliced fresh chives
1/4 cup parsley
1 tablespoon white vinegar
1 large egg yolk (optional, for brushing on crust)
7 ounces store-bought puff pastry or pie dough (I used pie dough), defrosted if frozen

Directions

Heat the oven to 400 degrees F and arrange a rack in the middle.

Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.

Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.


Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.

Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

Note, if you are going to freeze this dish, I found it much easier to freeze at this point overnight before putting the crust on. Then put crust on and put back in freezer. It didn't sink in or get messy that way. Then wrap with foil and then plastic wrap, and put in freezer.

With kitchen shears, cut dough to fit over the baking dish. (I didn't cut the dough, just tucked the extra dough in.) Place dough over filling and tuck into the edges of the dish. (Optional: brush dough with egg wash.) Cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.

NOTE: If heating from frozen, keep covered with foil & bake at 375 degrees F for 1 hour (remove foil after 30 minutes). Then increase temperature to 400 degrees and bake 15 more minutes to get the crust more brown.

Slow Cooker Buffalo Chicken Sandwiches

Slow Cooker Buffalo Chicken Sandwiches

Ingredients

* 4 skinless, boneless chicken breast halves
* 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
* 1/2 (1 ounce) package dry ranch salad dressing mix
* 2 tablespoons butter
* 6 hoagie rolls, split lengthwise
* crumbled blue cheese for topping

Directions

1. Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours.
2. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce and crumbled blue cheese to serve.

Salsa

1 onion
1 pepper - I prefer red, but you pick your fav
handful of cilantro
1 large can of tomatoes - pureed or diced
2 Tbs cumin
salt to taste

Chop onion, pepper, and cilantro in a food processor until almost a paste. If it is not chopping well, add some of the juice from the tomatoes. You can puree the tomatoes if you want them to be somewhere between diced and pureed.

Mix together and salt to taste. Add crushed red pepper or dried chipotle for extra zing.

Grilled Chicken, Red Onion & Mint Kebabs with Greek Salad

Grilled Chicken, Red Onion, and Mint Kebabs

1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
4 garlic cloves, crushed
1 teaspoon dried mint
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons fresh lemon juice

1 bunch fresh mint
1 red onion, cut into 1-inch pieces

8 12-inch metal skewers
Greek Salad

Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in
medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.

Prepare barbecue (medium-high heat). Pull off large mint leaves from stems.
Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and
pepper. Grill until chicken is just cooked through, turning and basting
occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad
alongside.

Bon Appétit
July 2001
2001-06-27 00:00:00.0

Greek Salad

3/4 pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives or other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley (I used regular parsley)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar (I used rice wine vinegar)
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season
with salt and pepper. (Can be made 2 hours ahead and highly recommended in order to combine all flavors. Let stand at room temperature.)

Bon Appétit
July 2001
2001-06-27 00:00:00.0

Polenta Lasagna

2 tablespoons extra virgin olive oil

1/2 onion, chopped finely

1 teaspoon rosemary

1 small carrot, diced

5 cloves garlic, minced

6 oz. frozen spinach, thawed, drained, and chopped

1 tube (18 ounces) prepared polenta
1 1/3 cup marinara sauce
8 oz. feta cheese, crumbled

1/4 cup pitted kalamata olives, chopped finely

1 cup shredded cheese, mozzarella or Romano, (and I added some parmesan cheese as well!)

Preheat oven to 375 degrees F.

In a large pan, heat olive oil over medium-high flame. Sautee onions, carrots and rosemary until the onions begin to brown. Add garlic. Sautee until garlic fragrances the oil, about 2 minutes. Add spinach and sautee until tender, then remove pan from heat.

Grease the bottom and sides of a 8x8" baking dish. Cut polenta into slices no thicker than 1/4 inch. Line the bottom of the pan with 1/2 of the polenta slices, overlapping them slightly to cover the whole bottom of the pan. Pour 1/2 cup of the marinara sauce over the polenta and spread it evenly. Distribute mashed feta cheese over the marinara sauce. Scatter olives over the feta, then top with an even layer of the spinach mixture. Place the remaining polenta slices in a layer, overlapping slightly. Spread remaining 3/4 cup of marinara sauce. Sprinkle shredded cheese evenly across the top (included in separate baggie).

Bake for 25 minutes or until the top layer of cheese is beginning to brown around the edges. Allow to sit for 5-10 minutes before slicing and serving (use a spatula).

Thai Tofu with Red Curry Sauce over Coconut-Scallion Rice (Vegan)

Didi Emmons – Vegetarian planet

1 ½ teaspoons grated lime rind (1 lime)
10 oz coconut milk (I use lite)
2 ¾ cup water, separated
1 teaspoon salt
1 ½ cups jasmine, basmati, or regular long-grain white rice (I used jasmine)
1 bunch cilantro, coursely chopped (2/3 cup)
2 large garlic cloves, cut in half
¼ cup dry-roasted, unsalted peanuts
½ teaspoon salt
¼ cup vegetable oil, separated
3 tablespoons hot chile sauce, or 2 tablespoons chile paste
1 16-ounce package extra firm tofu, patted dry and cut into cubes
½ bunch broccoli, cut into small pieces (about 4 cups)
1 cup minced scallions, both green and white parts

Let the tofu drain on paper towels.

Boil coconut milk, 2 ¼ cup water and 1 teaspoon salt and then add rice. Cover the pan and reduce the heat to the lowest setting. Let the rice cook, covered, for about 25 minutes. (Took less time for me.)

In a food processor or blender, combine the lime zest, cilantro, glarlic and peanuts. Run the machine in spurts until smooth. (For me the sauce didn’t become smooth until liquid was added.) Slowly, with the machine running, add the ½ teaspoon salt and 3 tablespoons of the oil, then add the chile sauce or paste. (I added a little water to make the sauce blend smoothly.) Set aside.

Fry the tofu until golden and crispy, in the remaining 1 tablespoon oil. Remove from heat and don’t wash skillet.

In same skillet, add the broccoli and remaining ½ cup water. Cover, and steam the broccoli for 2 minutes. Stir in the lime peanut paste, and cook, stirring for 1 minute more. Add the tofu, and toss.

Stir the scallions into the rice. Mound the rice on plates, and spoon the tofu and sauce around it.

Note, this didn’t look like 4 servings to me, but maybe I didn’t buy enough broccoli. I added onions, mushrooms and red pepper at the end. Also, be careful - sometimes the curry paste is very salty, so lower the salt you add. I used 1 tablespoon green chile paste (salty!) and 1 teaspoon red chile paste.

Tortilla Flats

1 can black beans, rinsed
1 can refried beans
salsa
2 cups grated cheese
5 tortillas

In a greased casserole dish, layer:
One tortilla and cover with 1/2 can refried beans and cheese, add
One tortilla and cover with 1/2 can black beans, 1/4 cup salsa, and cheese, add
One tortilla and cover with 1/2 can refried beans and cheese, add
One tortilla and cover with 1/2 can black beans, 1/4 cup salsa, and cheese, add
One tortilla and cover with cheese.

Bake at 400' for about 15-20 minutes. Serve with salsa.

Quick and Easy Spinach Pie

Ingredients:
2 (10 ounce) packages of chopped spinach, thawed, drained and squeezed dry
3 green onions
4 eggs, lightly beaten
1/2 cup cottage cheese
1 (4 ounce) package crumbled feta cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon dill
10 sheets phyllo dough, thawed
No stick cooking spray (I used olive oil spray)

Directions:
1. Preheat oven to 350 degrees
2. spray an 8x8 baking dish with no stick cooking spray. In medium bowl, stir together first 9 ingredients.
3. lay one sheet of phyllo in teh baking dish, allowing edges to hang over. Spray completely with cooking spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer 1/2 of the spinach mixture to phyllo lined dish. Spray and layer 5 more phyllo layers, and top with other 1/2 of spinach mixture. Top dish with 5 more layers of phyllo as in previous step. Spray rim and top layer with olive oil spray.
4. Bake for 35-45 minutes until golden brown. Let stand 15 minutes before slicing into 4-6 pieces.
5. I like to top slices with greek plain yogurt. Yummy!!

Total Fat: 17.3g
Cholesterol: 188mg
Sodium: 1101mg
Total Carbs: 24.2g
Dietary Fiber: 3.6g
Protein: 19.5g

Red, Gold and Black and Green Chili – for the Crock Pot

Adapted from Moosewood Restaurant Cooks at Home

1/2 cup bulgur
3 cups undrained canned tomatoes (28-ounce can)

3 tablespoons olive oil or vegetable oil
2 cups chopped onions
3 garlic cloves, minced or pressed
2 generous teaspoons ground cumin
2 generous teaspoons chili powder

2 green bell peppers, chopped
2 cups fresh or frozen cut corn
11/2 cups drained cooked black beans (1 14-ounce can)
1 1/2 cups drained cooked red kidney beans (1 14-ounce can)
salt to taste

Add all ingredients except the bulgur wheat to the crock pot, cook for 4-6 hours. Add bulgur wheat during the last hour of cooking. Serve with grated cheese.

Lemon-Oregano Chicken

I have never made this recipe with chicken thighs, as called for in this dish. However, I made this dish with boneless breast and split chicken breast, which were both very good.

Ingredients
2 garlic cloves
3 tablespoons vegetable oil, divided
2 tablespoons fresh lemon juice, divided
8 chicken thighs with skin (about 1 3/4 pounds)
2 tablespoons unsalted butter, divided
1/2 cup reduced-sodium chicken broth
1 teaspoon dried oregano

Accompaniment: lemon wedges

Directions
Preheat oven to 450°F with rack in middle. Mince and mash garlic to a paste with a pinch of salt, then whisk together with 2 tablespoons oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pat chicken dry and coat with lemon-garlic mixture.

Heat 1 tablespoon butter and remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until foam subsides. Brown chicken in 2 batches, skin side down, until golden and crisp, 5 to 6 minutes (chicken will not be cooked through). Transfer, skin side up, to a 4-sided sheet pan.

Pour off fat (and any small burnt pieces) from skillet. Add broth and remaining tablespoon lemon juice and boil until reduced by half, about 2 minutes. Whisk in remaining tablespoon butter and oregano, then pour over chicken.

Roast chicken in oven until cooked through, about 20 minutes. Season with salt and pepper.

Serve with:Roasted Potatoes with garlic, lemon and oregano; orzo; asparagus with horseradish butter
GourmetApril 2009by Paul Grimes2009-03-17 15:05:24.0

Roasted Potatoes with Garlic, Lemon and Oregano

These are the potatoes that accompany the Lemon-Oregano Chicken. They are kind of labor intensive for me, but worth it.

Ingredients
3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Directions
Preheat oven to 400°F.Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through.

(Highly Recommended) If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.Sprinkle with the fresh oregano and serve at once.

Variation:Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean© 20002000by Aglaia Kremezi2006-05-16 16:12:53.0

Mushroom Tofu Stroganoff

Adapted from Horn of the Moon Cookbook, Ginny Callan

4 Tablespoons unsalted butter
1 ½ cups finely chopped onion (this took 1 ½ medium onions for me)
4 cloves of garlic, minced
1 teaspoon dried dill weed
2 teaspoons dried basil
3 pounds of extra firm tofu
vegetable oil for frying
2 tablespoons tamari (I could not find so I used reduced sodium soy sauce)
10 ounces mushrooms, sliced (I used baby bella)
½ teaspoon salt (may not need if using soy sauce)
¼ teaspoon cayenne pepper
3 quarts water
1 lb curly noodles
1 cup sour cream
½ cup finely chopped fresh parsley
2 teaspoons poppy seeds

Cut tofu into cubes and drain on paper towels. Brown the tofu in a non-stick frying pan with a little vegetable oil, over medium/low heat. Wait until one side is brown before flipping – this took about 7 minutes per side for me, but it depends on your pan and heat. Set cooked tofu aside on paper towels and keep warm.

Melt 2 tablespoons butter into wok or large frying pan and saute the onions, garlic, dill weed and basil for 5 minutes or less, until onions soften a bit. Add mushrooms, salt (if using) and cayenne, and saute for a few more minutes. Don’t fry so long that liquid disappears – you want the mushrooms soft, but not dry. Add the soy sauce and stir to combine. After a minute, stir in the sour cream and parsley, then cover and turn off heat.

Meanwhile, boil the noodles until tender but not mushy – this took me less time than the package recommended. Drain and return to the pot. Add 2 tablespoons butter and the poppy seeds and stir to combine. Serve noodles with stroganoff on top.

Spinach and Cheese Strata

3 Tbs Butter
1.5 cups onions
1 lb of frozen spinach, defrosted and drained
1 tsp salt
1/2 tsp pepper
dash of nutmeg
8 cups diced Italian bread
2 cups shredded sharp provolone
1/2 cup Parmesan
9 eggs
2.75 cups milk

Melt the butter in large pan, add onions and saute over medium heat until soft. Add spinach and about half the salt and pepper. Cook until spinach is warmed. Meanwhile, whisk the eggs and milk with the remaining spices and set aside. Oil the dish you are working in. Put in 1/3 of the bread cubes, 1/3 of the spinach, and 1/3 of both cheeses. Do this twice more. Then carefully pour the eggs over the entire dish. Take your time and let the bread absorb some of the liquid.

Pop a lid on the dish and let it soak over night.

The next day, take out the dish and let it sit for about 30 minutes. Preheat the oven to 350'. Bake for about 45 -50 minutes or until it is set and golden brown on the top. Put a pan under it to catch drips (do you hear the voice of experience here...).

Here is the original I based this upon.

The scones are exactly as Annie made here except (and isn't there always at least one!), I used blueberries I picked last year in place of raspberries.

Sesame Chicken Skewers

1 pound skinless chicken breasts, cut into strips or chunks
1/2 cup honey
2 tablespoons soy sauce
1/4 cup orange juice
2 Tablespoons fresh ginger, grated
2 cloves of garlic, minced
1/4 cup sesame seeds

Mix all ingredients together in a plastic bag or bowl. Marinate for at least 30 minutes. Thread chicken onto skewers (if using), and place on parchment or foil lined baking sheet. Sprinkle skewers with 1/2 sesames. Bake at 400 degrees for 7-10 minutes and then turn skewers or chicken pieces over and sprinkle with remaining sesame seeds. Cook for an additional 10 minutes, turning skewers or chicken pieces as needed, until chicken is cooked through.

CC CLUB INSTRUCTIONS: Thaw, place on skewers (optional), sprinkle with sesame seeds and bake at 400 degrees for 7-10 minutes and then turn skewers or chicken pieces over and sprinkle with remaining sesame seeds. Cook for an additional 10 minutes, turning skewers or chicken pieces as needed, until chicken is cooked through. Serve with Jasmine rice, provided.

French Onion Soup

This soup is so flavorful. I altered the original recipe (below) for casserole club by using all beef broth (from beef bouillon) and a splash of balsamic vinaigrette to the end product. Some reviewers mentioned that it took longer to caramelize the onions, but I found it was pretty accurate. Just be sure to have the onions nice and brown before continuing to the next step. Enjoy!

Ingredients
1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves sliced
1/2 cup dry white wine
3 cups canned low-salt chicken broth
3 cups canned beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese
1/2 cup grated Parmesan

Directions
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and saute until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.) Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Directions for Casserole Club
Defrost and either cook in cc dish or ladle into broilerproof bowls. Add toast and cheeses and broil until cheeses are melted.

Bon Appétit, May 1991 by Eleanor Moscatel: Sixth Arrondissement, Paris 1998-09-17 00:00:00.0

Beef and Black Bean Stew

I found this recipe posted at my gym. It's low fat and high in fiber. It's really good, although, I haven't tried it pre-frozen, hopefully it will work out. Let me know!

cook time: 8 hours


1 medium onion, chopped
3/4 pound lean stewing beef
1 15 oz. can diced tomatoes
1 14 oz. can diced jalapenos (I couldn't find any that weren't really, really hot, so I used about a teaspoon of the hot ones)
1 15 oz. can reduced sodium black beans
1 tsp. ground cumin
2 tsp. chili powder

Preparation:

Coat bottom of crockpot with nonstick cooking spray. Place chopped onion in the pot, followed by beef, tomatoes, jalapenos and black beans. Add cumin and chili powder, and mix into the juices a little.

Cook on low for 8 hours. Serves 4

CC- defrost, add to crock pot, with beans (I drained and rinsed them first).

Vegetable Curry (vegan)

From Cook’s Illustrated, changed slightly
Serves 4-6 as a main course

2 tablespoons sweet or mild curry powder
1 ½ teaspoons garam masala
¼ cup vegetable oil (divided)
2 medium onions, chopped fine (about 2 cups)
12 ounces red bliss potatoes, scrubbed and cut into ½-inch pieces (I used 1 lb)
3 medium garlic cloves, minced or pressed through garlic press
1 tablespoon finely grated fresh ginger
1 jalepeno pepper, minced (include seeds if you want more heat)
1 tablespoon tomato paste
½ medium head cauliflower, trimmed, cored, and cut into 1-inch florets
1 (14.5-ounce) can diced tomatoes, including liquid
1 ¼ cups water
1 (15-ounce) can chickpeas, drained and rinsed
table salt
1 cup frozen peas
¼ cup coconut milk

TAKE CARE NOT TO BURN! Toast curry powder and garam masala in small skillet over medium-high heat, stirring constantly, until spices darken slightly and become fragrant, about 1 minute. Remove spices from skillet and set aside.

Heat 3 tablespoons oil in large pot over medium-high heat until shimmering. Add onions and potatoes and cook, stirring occasionally, until onions are caramelized and potatoes are golden brown on edges, about 10 minutes. (Reduce heat to medium if onions darken too quickly.)

Reduce heat to medium. Clear center of pan and add remaining tablespoon oil, garlic, ginger, pepper, and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add toasted spices and cook, stirring constantly, about 1 minute longer. Add cauliflower and cook, stirring constantly, until spices coat florets, about 2 minutes longer.

Add tomatoes, water, chickpeas, and1 teaspoon salt; increase heat to medium-high and bring mixture to boil, scraping bottom of pan with wooden spoon to loosen browned bits. Cover and reduce heat to medium. Simmer briskly, stirring occasionally, until vegetables are tender, 10 to 15 minutes. Stir in peas and coconut milk; continue to cook until heated through, about 2 minutes longer. Adjust seasoning with salt and serve immediately. Serve with rice.

Vegetarian Pastitsio

(contains dairy and eggs)

Sauce

1 1/2 cups cooked lentils (I'd use brown)

3 tablespoons olive oil

3 tablespoons butter

2 onions, finely chopped

1 large eggplant, chopped into small pieces (unpeeled)

1-2 garlic cloves, minced

1/2-1 teaspoon cinnamon

1/2-1 teaspoon oregano

salt and pepper, to taste

8 medium tomatoes, peeled and chopped or 1 (32 ounce) can chopped tomatoes

8 ounces tomato paste

Pasta

16 ounces pasta.

2 eggs

1 cup milk

½ cup grated parmesan

Bechamel Sauce

3 Tablespoons butter

4 tablespoons flour

3 cups warmed/heated milk

Pinch of nutmeg

½ cup grated parmesan (additional)

Prepare Sauce. Sauté onions, eggplant and garlic until golden, approximately 10-15 minutes. Add cinnamon, oregano and salt and pepper, mix. Add tomatoes, tomato paste and lentils. Reduce heat and simmer for at least 30 minutes.

Prepare Pasta. Boil/cook pasta, place in large bowl. Add butter and mix until melted. Add 2 well beat eggs and 1 cup milk. Mix in parmesan, until pasta is evenly coated.

Prepare Bechamel Sauce. Add flour to melted butter in saucepan, wisk until lightly browned. Slowly add the milk (1/2 cup at a time), while the sauce thickens. Season to taste with nutmeg.

Assemble dish.

In a 9x13 pan (or larger) oiled with olive oil, layer half of the pasta mixture, followed by all of the sauce, and then the remaining pasta mixture. Pour the béchamel sauce over the pasta dish and sprinkle ½ cup parmesan cheese over the top of the dish.

Bake at 350 for 35-45 minutes, until the top browns.

From Freezer: Thaw and reheat in oven at 350 degrees, 30-45 minutes, covered with aluminum foil

Soy Ginger Salmon

I didn't do the rub. I just put all ingredients in a Zip Lock and froze. I was a little concerned that the fish would be too salty after being in the marinade for a while - but it wasn't! I also used about 1/2 c. of the marinade in our white rice (and cut the rice's water by 1/2 c. or so)and it added a really nice flavor.

Ingredients

* 1 pound salmon fillets
* 1/3 cup brown sugar, divided
* 2 teaspoons lemon pepper, divided
* 1 teaspoon garlic powder, divided
* 1/3 cup low sodium soy sauce
* 1 tablespoon olive oil
* 1 (1 inch) piece fresh ginger root, minced
* 1/3 cup orange juice

Directions

1. Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
2. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
3. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.
4. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.
5. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.

Guinness Irish Stew

oil
4 onions, chopped
10 oz mushrooms, quartered
3 stalks of celery, sliced
4 medium carrots, peeled and sliced
1 fist-sized turnip, peeled and diced
1 lb potatoes, peeled and diced
1 11.2 oz bottle of Guinness, stout if you can find it
4 cups veggie stock
2 heaping tablespoons tomato paste
2 teaspoons sugar
1 teaspoon salt - or more depending on stock
1 teaspoon grainy mustard
1/2 teaspoon pepper

Saute the mushrooms and onions until soft. Turn up the heat to high for a couple of minutes to get the pan really hot. Pour on the Guinness and let it cook for 2 minutes, stirring to get any brown bits off the pan. Add the remaining veggies and seasonings. Bring to a boil then let it simmer approximately 45 minutes or until the turnips and potatoes are soft.

Turkey Picante Pie

taken from "Don't Panic- Dinner's in the Freezer"

1 lb. ground turkey
1 large onion chopped
1 clove of garlic
3/4 picante sauce
1 t. ground cumin
1/2 t. salt
1 large tomato, chopped
1 large zucchini, diced
1/3 cup ripe olives sliced
1 1/2 cup shredded cheddar and Monterey Jack cheese

2 T. cornstarch


Serving day- 1/2 cup shredded cheddar and Monterey Jack Cheese


Original recipe yields= 1 large or 2 small pies

Brown turkey with onion and garlic in large skillet. Stir in picante sauce, cumin and salt. Simmer for 5 min. Remove from heat and stir in tomato, zucchini, olives, 1 1/2 cup of cheese, and cornstarch. Freeze, using freezer bag method.

Serving Day Instructions- Sprinkle 1/2 cup of cheese on pie crust. Spoon in mixture over cheese. To with crust with slits cut in. Bake at 400 degrees for 35 minutes. Let stand for 5 min. before serving.

Spinach, Artichoke and Chicken Penne

by Rachel Ray

Spinach, Artichoke and Chicken Penne
Ingredients
1 pound penne rigate or whole wheat or whole grain penne rigate
3/4 pound boneless, skinless chicken breast, 2 small pieces
1 bay leaf
1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 onion, finely chopped
3 to 4 large cloves garlic, finely chopped
Black pepper
2 slightly rounded tablespoons flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream or whole milk
A few grates of nutmeg
1 cup grated Asiago or provolone cheese
1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
1 14-ounce can artichoke hearts in water, drained well and chopped
Freshly grated Parmigiano-Reggiano
Yields: Serves 4
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, poach chicken. Place chicken in small pan and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with forks or dice into small pieces.
While chicken cooks heat EVOO in large, deep sauté pan over medium heat. Melt butter into oil and add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir 1 minute then whisk in white wine. Add stock and stir 1 minute then stir in cream and season with nutmeg. Thicken sauce a couple of minutes over low heat then stir in spinach and artichokes and heat through, melt Asiago or provolone cheese into sauce and turn off heat.
Drain pasta and toss with sauce and chicken to combine, adjust salt and pepper to your taste. Garnish with freshly grated Parmigiano-Reggiano cheese.

Spinach, Artichoke and Chicken Penne

by Rachel Ray

Spinach, Artichoke and Chicken Penne
Ingredients
1 pound penne rigate or whole wheat or whole grain penne rigate
3/4 pound boneless, skinless chicken breast, 2 small pieces
1 bay leaf
1 tablespoon EVOO – Extra Virgin Olive Oil
2 tablespoons butter
1 onion, finely chopped
3 to 4 large cloves garlic, finely chopped
Black pepper
2 slightly rounded tablespoons flour
1/2 cup dry white wine
1 cup chicken stock
1 cup cream or whole milk
A few grates of nutmeg
1 cup grated Asiago or provolone cheese
1 10-ounce box chopped frozen spinach, defrosted, wrung dry and separated
1 14-ounce can artichoke hearts in water, drained well and chopped
Freshly grated Parmigiano-Reggiano
Yields: Serves 4
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, poach chicken. Place chicken in small pan and add water to top of meat but do not cover completely. Add bay leaf and bring to a boil, reduce heat and gently simmer to cook through 10-12 minutes. Shred meat into small pieces with forks or dice into small pieces.
While chicken cooks heat EVOO in large, deep sauté pan over medium heat. Melt butter into oil and add onions and garlic, season with salt and pepper and cook 8-10 minutes, stirring occasionally. Sprinkle flour over cooked onions and garlic and stir 1 minute then whisk in white wine. Add stock and stir 1 minute then stir in cream and season with nutmeg. Thicken sauce a couple of minutes over low heat then stir in spinach and artichokes and heat through, melt Asiago or provolone cheese into sauce and turn off heat.
Drain pasta and toss with sauce and chicken to combine, adjust salt and pepper to your taste. Garnish with freshly grated Parmigiano-Reggiano cheese.

Wilma Braun’s Vegan Lasagna

Ingredients
3 lbs firm tofu
1/4 cup lemon juice
4 tsp honey (I used Agave Nectar)
6 T canola oil (I used extra virgin olive oil)
4 tsp dried basil
1 tsp garlic powder
1/2 tsp ground nutmeg
2 tsp salt
1 lb lasagna noodles (I used Ronzoni oven ready - they're eggless)
3 cups spaghetti sauce
2 small pkg frozen chopped spinach , defrosted and drained--optional (I used only about 1/4 package)

Directions:
Lightly grease 9x13 inch pan and set aside. Preheat oven to 350 degrees. Drain tofu well and process it in food processor until smooth. Pour into large bowl and add lemon juice, honey, oil, basil, nutmeg, garlic powder and salt and stir until well mixed. Stir in defrosted, drained spinach if using.

If using non oven-ready noodles: Cook lasagna noodles according to package directions and drain.

Layer as follows in greased pan: spaghetti sauce, lasagna noodles, tofu mixture. Repeat layers 2 more times then end with sauce, noodles, sauce and vegan parmesan cheese if you have it.

Cover with foil, and bake 40 minutes at 350 degrees. Remove and allow to set before serving.

If frozen, remove plastic wrap, replace foil, and bake 1 hour and 30 minutes at 350 degrees.

Pumpkin Black Bean Soup

Adapted from Soup for Every Body, Janna Pruess

3 cups cooked black beans, or 2 cans, drained

1 cup canned diced tomatoes, drained

1 cup canned or pureed fresh pumpkin

2 ½ - 3 cups vegetable stock

2 Tablespoons olive oil

1 ½ cup chopped onion

3 cloves garlic, minced

1 Tablespoon cumin

2-3 Teaspoons salt

Freshly ground pepper

3-4 Tablespoons sherry vinegar

½ - ¾ cup medium sherry or white grape juice

Combine beans and tomatoes in food processor and pulse until the beans have started to smooth out but are still somewhat chunky. Scrape into saucepan. Add pumpkin and 2 ½ cups of stock. Simmer.

Heat olive oil in large skillet over medium heat. Add the onions and sauté until lightly colored, 8-10 minutes. Add garlic and cook for 30 seconds more. Stir in Cumin, then add the bean mixture. Stir in salt, pepper and vinegar.

Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes. Stir in ½ cup sherry and taste to adjust seasonings. Add the remaining stock and sherry, as needed, and reheat.

Serve with sour cream or yogurt and chili-crusted pumpkin seeds.

Chili-Crusted Pumpkin Seeds

1 Cup hulled pumpkin seeds

1 Teaspoon oil

2 Teaspoons chili powder

1.2 Teaspoon Cumin

½ Teaspoon Salt

Pinch of Cayenne Pepper

Preheat Oven to 350 degrees. Toss seeds with oil, chili powder, cumin, salt and cayenne pepper. Spread them on a lightly oiled baking sheet and cook for 25-30 minutes, stirring occasionally. Let cool, they will be very hot,

Green Corn Tamales

As you'd expect, this is a mixture of multiple recipes and my own additions. Before you make tamales, you need corn husks to wrap them. Soak the husks in warm water to keep them pliable.

Serves 4 (2 each)

2/3 cup shortening
2 cups masa or corn tortilla flour
1 tsp baking powder
1/2 tsp salt
1 cup warm water
1/2 cup corn kernels

Using a hand mixer, beat shortening until fluffy. Add masa, baking powder, salt, and water. Mix well. Dough should be spongy. Mix in corn by hand.

Split in to 8 equal balls. Take a large husk, narrow end away from you, and place masa ball in it. Form into a canoe shape so you can add your filling.

Filling: I used Jack cheese and roasted green chilies. You can use black beans, roasted red peppers, or even fruit like pineapple (tho personally - yeck).

Fold the masa over the filling completely. Fold the husk over the masa like a burrito and rest seam side down. Using a thin strip of husk, tie a double knot around the middle of the package.

Get a steam bath going and steam these for one hour.

Cool and freeze (or eat right away like I do because I have no patience!)

Once frozen, tamales can be reheated from frozen by wrapping in a wet paper towel and microwaving or steam for about 20 minutes.

Serve with salsa, chili or just a smile.