Grapefruit Avocado Salad

Just a little something I threw together the other day. ;)

-field greens (or other favorite salad greens)
-thinly sliced red onion
-sliced avocado
-sliced cucumbers
-chunks of grapefruit, peeled and membranes removed (time consuming but worth it)
-crumbled goat cheese
-salt and freshly ground black pepper

dressing:
-2 parts olive oil
-1 part lemon juice
-a drizzle of honey or agave to sweeten to taste

Healthier Peanut Butter Banana Cookies

{post-edit 3/4/13: Sincerest apologies to anyone who tried this in the past two days and ended up with gooey cookies (I'm looking at you, Justin!). I have now re-tested the recipe and adjusted the amounts accordingly. It's perfect now, I promise!}

Now that I'm on this 'healthy cookie' kick, I've been experimenting in the kitchen. I came up with this recipe today and thought it was worthy of sharing.

These cookies are a little higher in calories, fat and sugar than the ones posted below, but that is only because of the addition of peanut butter. You could make them quite a bit healthier by using almond butter. So I know they're still cookies, and are a treat, but if compared to a traditional peanut butter cookie, which is full of butter, sugar, and refined flour, this is leaps and bounds healthier. These are whole grain, have no refined sugar and no butter, and the only sweeteners are banana and honey. So it's kind of like eating a peanut butter and banana sandwich, but with less bread...? Just make them, they're guilt-free cookies!

Healthier Peanut Butter Banana Cookies

1 1/4 cup quick oats
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
3 ripe bananas
1/2 cup peanut butter (I prefer crunchy)
1 1/2 Tbs honey
1/2 tsp vanilla

Preheat oven to 350, and spray a baking sheet with cooking spray (or line with parchment paper, my favorite). Mix dry ingredients in a bowl, set aside. Mash up bananas with a fork and stir them until smooth with few lumps. Stir in peanut butter, honey and vanilla until mixture is smooth. Stir in dry ingredients. Batter should be moist and sticky (this is more of a batter than a hard dough), but not runny. Drop by rounded tablespoonfuls onto prepared baking sheet, flatten out slightly with your fingers. Bake for 11-12 minutes.

I like to sprinkle with a little kosher salt as soon as they come out of the oven. These are delicious served warm, but after a few hours the flavors meld together and they're still really tasty! They should keep just fine in the fridge for a few days.

makes 20 cookies

Healthy Banana Oatmeal Cookies

This recipe has changed my life. Seriously. The past seven weeks I've adopted a new healthy lifestyle, cutting out refined grains and added sugars, and eating more fruits and vegetables. And these cookies are still totally legal. You can make them and eat the entire batch for breakfast and not even feel bad about it (that's what I just did, actually). Nutritionally, this is like eating a hearty bowl of oatmeal, minus the milk. These totally satisfy my craving for a warm, soft, chewy cookie with absolutely none of the guilt after I eat six of them. I am so happy about this I want to sing!

The other nice thing about this is it's totally adaptable. You can put whatever you want in them. The first time I made them I only used a banana, oats and chopped walnuts and they were still good!

Are you ready for the best part? If you make these as described below and eat the entire batch, it's only about 400 calories (a perfectly acceptable breakfast, if you ask me). The walnuts also add essential omega 3 fatty acids, and you're getting a serving of fruit from the banana, and whole grains from the oats. Leave out the add-ins and you're at about 240 calories. I know. I know. You can thank me later.

Healthy Banana Oatmeal Cookies

Cookie base:

1 ripe banana, mashed
1/2 cup plus 2 Tbs quick oats

The above ingredients are actually all you need, but I added a few extras:

dash of salt
splash of vanilla
2 Tbs chopped walnuts
1 1/2 Tbs craisins
1 1/2 Tbs shredded coconut

Preheat oven to 350 degrees. Stir together ingredients. Form into cookie shapes and place on a baking sheet lined with parchment paper or sprayed with cooking spray (they will stick if the pan is not well-sprayed). These don't change shape, puff or rise while baking, so form them into the shape you want them to end up. Bake for 12-15 minutes. Makes six or seven cookies.

Curried Butternut Squash Apple Soup

I love the addition of curry powder but if you're not a fan you could reduce it. This recipe made a TON of soup. I took some to a friend and her family for dinner and had plenty leftover for myself. If you're not cooking for a crowd, half it.

Curried Butternut Squash Apple Soup

2 tablespoons unsalted butter

2 tablespoons good olive oil

4 cups chopped yellow onions (3 large)

2 tablespoons mild curry powder

5 pounds butternut squash (2 large)

1 1/2 pounds sweet apples, such as McIntosh (4 apples)

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 cups water

2 cups good apple cider or juice

 

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, apples, salt, pepper, apple cider and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup with a blender. (I used my blendtek and it worked great. Just don't over-fill it - you don't want hot soup splattered all over your kitchen. And wash it out right after. I let my blender soak overnight and it is now stained orange. Great.)
Pour the soup back into the pot. It should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Thanks, Ina.

Roasted Tomato Basil Pesto

Let's be honest here, I did not take this picture. I was so excited about eating this delicious pasta dish that I didn't think to take a picture of my own. Oops. So the photo credit for this one definitely goes to Angela.

BUT - original photo or not, you NEED TO KNOW about this recipe. It was so delicious. And healthy! I made it in my new Blendtec blender (which I LOVE, by the way) when I was so excited about it and just looking for ways to use it. I will definitely be making this again. The roasted tomatoes add such a depth of flavor to the pesto sauce - sweet and smoky and just amazing! We loved this and felt all fancy eating it.

Roasted Tomato Basil Pesto


9 large roma tomatoes, sliced in half lengthwise
1/2 cup almonds, toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/4 cup extra virgin olive oil + more for drizzling on tomatoes
Kosher salt & freshly ground black pepper, to taste
Your desired amount of cooked pasta


Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.

Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.

With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.

Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.

Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta. Chop remaining almonds and Chiffonade the basil



Recipe from Oh She Glows.

Craisin Walnut Quinoa Salad

When I first heard about quinoa, the new "superfood", I wanted to find ways to incorporate it into our diet, but I didn't really know how. I tried some quinoa-stuffed peppers that were just okay, and a salad that was pretty all right. But when I tried this sweet salad, I was in love. This is the best way to eat quinoa. The flavors are so delicious together - the sweetness of the craisin, the nutty toasted walnuts, and the onion all come together to make something magical. And really, really addicting.

I never would have thought I would say this about a quinoa salad. But you guys, I am OBSESSED with this dish. It is so good. A friend served it at a Sunday lunch and I loved it so much, I bought the ingredients the following day and made it that night. After tasting it, I knew I would want more than just one batch, and I wiped out the pot and immediately made another batch (it's so easy and quick that you can do that!). We ate this for lunch all that week, and then I made it AGAIN the following week because I still wasn't tired of it and was craving more!

I love that this is a pretty guilt-free obsession, I know I'm feeding my body whole grains and plant-based protein while also having something that tastes delicious. But I also love how customizable this is. The first time I made it, I used walnuts (which I think is best), but the second time (pictured above) I used toasted almonds, and also added chopped broccoli, and it turned out amazing. You could also add chopped celery or grapes, or really any chopped greens you desire. I mixed this with baby spinach a few times and it was great as well. Do your body and your tastebuds a favor and make this!

Craisin Walnut Quinoa Salad

1 cup quinoa
1/2 cup craisins (dried cranberries)
1 cup water
1 cup chicken broth
1/2 medium red onion, diced
1/3 cup chopped walnuts, toasted

Dressing:
3 Tbs lemon juice
2 Tbs honey
2 Tbs olive oil
salt and pepper

{Disclaimer: I do not have exact amounts for any of these ingredients except the quinoa and cooking liquid. Everything else, I guesstimated the amounts shown above. I just threw enough in until it looked about right. Use the amounts in my ingredient list as a guide, but if it looks like it needs a little more craisins, nuts, onion, whatever, adjust the amounts to your liking.}

Heat a saucepan over medium-high heat, add dry quinoa and toast for a minute or two, stirring frequently, until quinoa smells nutty. Add water and chicken broth (I use two cups of water and throw in a chicken boullion cube) and bring to a boil. Stir in the craisins. Cover and reduce heat to low, simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.

While quinoa is cooking, spread chopped nuts on a baking sheet and toast in the oven at 400 degrees for a few minutes, taking care not to burn.

Toss cooked quinoa with nuts, chopped onion, and any other desired ingredients (chopped broccoli, celery, grapes, etc). Whisk dressing ingredients in a small bowl, adjusting amounts to desired taste. Pour over salad and stir.

This can be served warm, which is delicious, or chilled and served cold. If serving later, it's best to mix in the chopped nuts right before serving. They do keep in the fridge for several days, but they're best mixed in right before serving.

Recipe from Abby Curran.

Quinoa Salad with Black Beans, Avocado, and Cumin-lime dressing

{photo source}

I've been hearing so much about this superfood, quinoa. "It's a grain, but it's got protein and essential amino acids and it will give you x-ray vision...." stuff like that. We tried a recipe for quinoa-stuffed peppers which was pretty good, but this recipe really hit the jackpot for me. It was really really delicious! Of course, you can't go wrong with avocado, lime and cilantro, in my book. I loved the fresh flavors and textures of this salad. We served it alongside some baked salmon and "hint of lime" tortilla chips. It was so good! And it made enough that we can eat the leftovers for lunches for a few days! This recipe is a winner! (We'll see about the x-ray vision...)

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

1 cup dry quinoa, rinsed
1 tbsp olive oil or coconut oil
1 3/4 cup water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste

Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips. (We like the "Hint of Lime" Tostitos with this.)

Recipe from Eating for England, via Abbie White.

Veggie Pizza

I love making pizza, but I wanted to try my hand at a more healthy version and try to get a few more vegetables in for the day. I was worried this wouldn't be that yummy since it was all veggies, but it was actually really delicious! We both loved it.

This is my favorite pizza dough recipe, I always make it on a weekend when I have extra time to let it rise, and then freeze half the dough to be used mid-week. When pulled out of the freezer in the morning, it makes the quickest dinner to throw together. All you have to do is wait for the oven to preheat, roll it out, top it, and bake!

Veggie Pizza

Dough:
½ cup warm water
2¼ tsp. instant yeast
2 cups whole wheat flour
2 cups bread flour, plus more for dusting
1½ tsp. salt
1¼ cup water, at room temperature
2 tbsp. extra-virgin olive oil

Toppings:
3/4 cup to 1 cup marinara sauce
6 oz Fontina Cheese, grated
2 handfuls baby spinach leaves
1 small-medium zucchini, sliced
1 small-medium yellow squash, sliced
handful grape tomatoes, sliced in half
1/4 cup grated parmesan cheese
fresh basil (or dried, which is what I used), sprinkled on top

Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the flours and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.

Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.

To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.

Pizza dough recipe from Annie's Eats.

Tortellini with Butternut Squash, Mushrooms and Fontina

{photo source}

We're on a healthier kick around here lately. Making delicious food with fresh ingredients, and as many whole foods as possible. Avoiding sugar. Preparing more vegetarian meals. Eating whole grains. All that good stuff. It's been nice.

This pasta was our Sunday dinner (along with a spinach salad) and it was tasty and filling. We loved how the flavors of the sweet squash, savory mushrooms, the fontina cheese and the sage all melded together to make something delightful. It was also very simple to make.

Tortellini with Butternut Squash, Mushrooms and Fontina

1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved if large
1/4 cup fresh sage leaves
2 tablespoons olive oil
kosher salt and black pepper
1 pound fresh or frozen cheese tortellini
2 ounces fontina or Gruyère, grated (1/2 cup), plus more for serving

Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, 20 to 25 minutes.

Meanwhile, cook the tortellini according to the package directions. Reserve ½ cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, fontina, ¼ cup of the cooking water, and ½ teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional fontina.

Recipe from Wire Whisk, originally from Real Simple.

Chicken Chili

Another soup recipe for the fall weather heading our way. This chili is very healthy but still delicious... especially topped with less-healthy additions like chips, cheese and sour cream! This recipe makes a very large batch, enough to feed ten people or so.

Chicken Chili

3 boneless, skinless chicken breasts, cooked and shredded
4 cups chopped yellow onion {2-3 onions}
2 tbsp. olive oil
2 cloves garlic, minced
3 bell peppers {I used 1 red, 1 green and 1 yellow}
2 tsp. chili powder
2 tsp. ground cumin
¼ tsp. red pepper flakes
½ tsp. cayenne pepper
½ tsp. dried oregano
1 chipotle chili in adobo sauce, finely diced {I couldn't find this, left it out}
2 tsp. kosher salt
2 (28 oz.) cans whole peeled tomatoes in puree, not drained
2 (15 oz.) cans beans, drained and rinsed {I used 1 can black and 1 can pinto beans}

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Sauté the onions 5 minutes, or until tender and translucent. Add the garlic to the pot and sauté just until fragrant, about 1 minute. Mix in the chopped bell peppers, chili powder, cumin, red pepper flakes, cayenne, oregano, chipotle, and kosher salt. Cook 5 more minutes. Place the canned tomatoes in the bowl of a food processor. Pulse briefly so the tomatoes are cut to large chunks. {You could also break the tomatoes up with your fingers.} Add the tomatoes with the puree to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.

Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.

It's very healthy on it's own, but I like to serve it with chips, cheese and sour cream.

Recipe from Annie's Eats.

Lettuce Wraps

I love the lettuce wraps at P.F. Chang's. This recipe jumped out at me the other week as something yummy, light and fresh to make for a summer meal. These turned out really great! I don't know if they're exactly like P.F. Chang's (I haven't been there for a while), but they were really good. Sweet with a little spice. And who knew they would be so easy?

Lettuce Wraps

1 lb. ground chicken
1 small can water chestnuts, drained and finely chopped
3 green onions, finely chopped
1 1/2 cup chicken broth
2 cloves of garlic, finely chopped
Soy sauce, to taste
2 Tbs. hoisin sauce {can be left out if you don't have it}
3 Tbs. Mr. Yoshida's sauce {found at Costco, not necessary but it's so good}
1 Tbs. ground ginger
2 tsp. red pepper flakes {less if you like less spicy}
4 tablespoons brown sugar
1 packet of rice noodles {white, in asian section, can be left out if you can't find them}
one head of iceberg or butter lettuce, separated as carefully as possible into leaves

Cook the ground meat in a frying pan over medium heat. While it is cooking, break it up as small as possible with a spatula. Once the chicken is cooked, turn the heat down to medium and add the water chestnuts, green onions, garlic and chicken broth. Bring to a boil. Add soy sauce, hoisin, Yoshida's, ginger, red pepper flakes, brown sugar, stir and heat through.

Serve family style in a big bowl with lettuce leaves on the side. To eat, scoop some of the mixture into a lettuce leaf, wrap it up and enjoy.

I don't remember where I got this recipe. It was a long time ago before I had a good system of cataloging recipes, including the original source. We attempted to copy another P.F. Chang's appetizers to go with them, their crispy green beans (tempura fried), but they didn't turn out as stellar. Maybe when I perfect that recipe I'll pass it along too.

Balsamic Chicken Pasta

Abbie is an amazing woman and one of my best friends. She is smart, talented, beautiful, a great friend, stellar wife and amazing mother to two gorgeous children. She's a superstar. And she's a good cook. She makes healthy food, and it actually tastes good. I know. Amazing. One of the first times I went to Abbie's place to hang out, she fed me this for dinner. I was excited when she finally posted it on her blog so I could make it too!

This dish is everything I need. Super simple, fast, healthy and tasty. Love it.

Balsamic Chicken Pasta

2 Tbsp extra virgin olive oil
1 large red bell pepper, thinly sliced
1 large broccoli crown
3 cloves garlic, minced
14 oz can or 1 1/2 cups chicken broth
2 Tbsp balsamic vinegar
1 1/2 cups cooked and shredded chicken
1 tsp dried basil
12 oz whole wheat fettuccine, cooked according to package directions
parmesan cheese
salt and pepper to taste

In a large skillet, heat olive oil over medium heat. Add red bell pepper and broccoli, cook until tender (add some water, 1/4 cup, if you want it to steam up a bit). Add garlic and sauté for 30 seconds. Add broth, vinegar, chicken, and basil. Bring to a boil, then simmer until liquid is reduced by half. Add fettuccine. Mix it all up. Season with salt and pepper. Serve with parmesan sprinkled on top.

Recipe from Abbie.

Mexican Lasagna

I got this recipe from Stephanie Nielson's recipe blog, and her picture of it is WAY more appetizing than mine. But just trust me, this recipe is really good. And if something comes from Nie, the vegetarian healthy delicious cooking queen, then you know it's got to be healthy and delicious. That woman... she is amazing. So maybe ignore my picture, or go drool over hers, and then make this! It's really good, and you won't feel guilty eating it because look at all that spinach! I love me some spinach. And if you're like me you might want extra salsa and extra cilantro. Mmmm hmmm give me some of that cilantro. YUM!

Mexican Lasagna

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Recipe from Cuisine Nie.

Okay I can't stand it anymore, my picture is hideous, here is hers!

Honey Glazed Salmon

I've been getting great ideas from friends blogs lately. When I run out of ideas I start making less healthy meals, which usually include a lot of cheese. Abbie is great at fixing healthful meals for her family (with lots of veggies!), so I love when she shares recipes. This salmon, served with broiled asparagus and yellow squash, made the perfect light, spring meal. Yum! Thanks Abbie! i loved her directions so I'm posting this exactly as she did.

Honey Glazed Salmon

1 lb Salmon
cover in honey (yeah, squeeze that honey on the salmon like you're makin' a PBH)
add some salt (sprinkle as much as you want).
drizzle some olive oil over the top.
bake on 425 for 15 minutes. {Angie's note: when baking salmon, bake 5 minutes for every 1/2 inch thickness of salmon. We baked ours for 20 and it was perfect.}

Recipe from NY BFF Abbie.

Chicken Tenders with Creamy Honey Mustard

Super easy, super fast, super delicious. The chicken was nice and crispy but not fattening.
Thanks, Martha.

Chicken Tenders with Creamy Honey Mustard

⅓ cup all-purpose flour
1 large egg, lightly beaten
coarse salt and ground pepper
4 cups crisp rice cereal
2 tablespoons olive oil
1 ½ lbs. chicken tenders {I used breasts cut into strips. Whatever works}
½ cup reduced-fat sour cream
2 tablespoons Dijon mustard
1 tablespoon honey
4 medium carrots, cut into sticks
1 cucumber, halved lengthwise, seeded, and cut into sticks

Preheat oven to 475. Place flour in a shallow bowl, and egg in a second one; season both with salt and pepper. Pulse cereal and oil in a food processor until fine crumbs form. {It also works to put the cereal in a plastic bag and crush it with a rolling pin or other hard object; i used a bowl. Then stir olive oil into the crushed mixture.) Season with salt and pepper; transfer to a third shallow bowl.
Coat chicken: first in flour, shaking off excess; then with egg, letting excess drip off; and finally in cereal mixture, pressing to help it adhere. Place on a baking sheet, and bake until light golden brown and cooked through, 10 to 15 minutes, turning over halfway through.
Meanwhile, in a small bowl, mix together sour cream, mustard, and honey; season with salt and pepper. Serve tenders and vegetables with creamy honey mustard on the side. Serves 4.

Giada's Orzo Stuffed Peppers

something different (for me) and sooo delicious.

4 italian sausages, casings removed
1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Preheat the oven to 400 degrees F. Cook the sausage till just done in a pan over med-high heat. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, cooked/drained sausage, olive oil, garlic, salt, and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes (partially cooked). Drain, saving chicken broth. Stir orzo into sausage mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes.

Black Bean Chili

From the kitchen of Stephanie Nielson (Nie Nie).

4 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp ground cumin
1 can (4.5 oz) chopped green chiles
2 cans (15 oz each) black beans, rinsed and drained
2 cans (14.5 oz each) diced tomatoes
salt
1 package (10 oz) frozen corn
1 cup water

In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen corn; simmer until heated through, about 5 minutes. Serve hot.

Beef Bulgogi

Korean stir fry. Didn’t have ginger. Still tasted good!

1 1/2 lbs ribeye steak, excess fat trimmed
1/4 cup soy sauce
1 Tbs hot chile sesame oil
2 Tbs brown sugar
6 garlic cloves, minced
1 Tbs finely grated ginger
2 medium red onions, cut into wedges
1 green bell pepper, cut into 1/2 inch strips
4 tsp oil
1 small head Boston lettuce

Whisk soy sauce, sesame oil, brown sugar, garlic and ginger. Cut steak into 1/8 inch strips (easier if frozen for 20 minutes first). Toss half the marinade with steak and half with peppers and onions, set steak aside. Heat 2 tsp oil in skillet over med-high heat. Cook onions and peppers until softened, transfer to plate. Cook the meat (half at a time if needed) until browned. Return everything to pan and heat through. To serve, roll up the stir fry in lettuce leaves.

If you can’t find hot chile sesame oil, add a dash of red pepper flakes to 1 Tbs toasted sesame oil. Thanks to Dishing Up Delights for the photo.

Sweet Potato Fries

Say hello to delicious antioxidant and vitamin packed goodness. They're yummy with ketchup, fry sauce, ranch or by themselves!

1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Peel potatoes, cut into strips about 1/2 inch wide on each side. Put them in a plastic bag, add oil, salt, paprika and cinnamon and shake well to coat the fries. Spread them onto a baking sheet in a single layer. Cook 30 minutes, turning every 10 minutes. Transfer to paper towel, serve warm.