Jasper's Tuscan Bean Soup

Jasper's Tuscan Bean Soup

"Tuscans were very frugal people and never threw anything away," says Jasper J. Mirabile, Jr., the owner of Jasper's cooking school and restaurant in Kansas City, Missouri. Northern Italians like to serve this soup, which dates back hundreds of years, as a full meal. The hearty main dish includes beans, grains and plenty of healthy vegetables.

8 ounces dry navy beans (1 1/4 cups)
4 cups water
1 ounce pancetta, chopped, or thinly sliced bacon
1 1/2 cups chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1 tablespoon olive oil
6 cups water
1/2 cup dry white wine
1 tablespoon instant beef bouillon granules
1/2 teaspoon crushed red pepper (optional)
1/2 teaspoon dried tarragon, crushed
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1 head escarole, torn (6 cups)*
3 plum tomatoes, finely chopped
2 medium potatoes, peeled and cubed
1/2 cup ditalini (tiny thimble- or tube-shaped pasta)
1/3 cup tomato juice

Rinse the beans. In a saucepan, combine beans and the 4 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or skip boiling the water and soak beans overnight in a covered pan.) Drain; rinse beans.
In a Dutch oven, cook pancetta, celery, carrot and onion in olive oil till vegetables are tender, but not brown.
Add the 6 cups fresh water, wine, beans, bouillon granules, crushed red pepper (if you like), tarragon, basil and pepper. Bring mixture to boiling; reduce heat. Cover and simmer the mixture for 1 hour.
Add the escarole, tomatoes, potatoes, ditalini and tomato juice. Cover and simmer for 15 to 20 minutes more or till potatoes are tender.
*If you can't find escarole, substitute the same amount of fresh spinach and just stir it into the soup before just stir it into the soup before just stir it into the soup before serving, instead of simmering with the potatoes.

Chicken Tikka Masala (Slow Cooker Version)

Makes 7 Cups
28 oz Muir Glen Fire Roasted crushed tomotoes
1 small uncooked onion(s), minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced (I used more)
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pound(s) uncooked boneless, skinless chicken thigh(s) (I used half organic thighs and half organic breasts)
1 Tbsp kosher salt (it's 2 lbs of chicken, so you need it!)
1/2 cup plain, 0% Fage Greek yogurt
Instructions
Combine all ingredients, except yogurt, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.

Indian Restaurant Red Lentil and Spinach Soup

Indian Restaurant Red Lentil and Spinach Soup

Although this is not an authentic Indian recipe, it is my take on lentil and spinach soup that I have enjoyed at Indian restaurants in California.
Serve with naan flatbread. If you don't have naan (Indian flat bread) heat a dry flour tortilla in the microwave for about 10 seconds, it makes a good substitute.

2 Tablespoons olive oil
1 medium yellow onion (about 1 cup), diced
2 Tablespoons butter
1 Tablespoon (or 1 cube) chicken bouillon powder
2 teaspoons dried basil, crushed
1 1/2 teaspoons cardamom powder
1 teaspoon ground cumin
1/2 teaspoon table salt
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/8 teaspoon ground black pepper
a pinch cayenne pepper (or to taste - optional)
5 cups water
2 cups dried red lentils, cleaned, rinsed and drained
2 cups (28 oz can) plain diced tomatoes
1 1/2 cups (about 10 oz) spinach, from frozen, thawed
1/2 cup plain yogurt, for garnish
naan flat bread, or heated flour tortillas cut into quarters.
In a 5-qt stockpot, fry diced onions in olive oil until lightly browned.
Add the butter and the remaining dry spices and fry for a minute or two.
Add remaining water and ingredients (except for yogurt and flat bread) and stir well.
Bring to a boil, add cover, reduce heat and simmer for 30-minutes,
stirring occasionally, unitl lentils are soft and done.
Place a cup of the lentils and broth in a blender, food processor or use a stick blender.
Blend and add back to stockpot. This will help to thicken the soup.
Serve in bowls with a tablespoon of plain yogurt on top for garnish and
naan flatbread (or a heated flour tortilla) on the side.
Makes about 8 cups.

Maple mustard chicken

Maple mustard chicken
Eatingwell.com

Ingredients
3 tablespoons Dijon mustard
2 tablespoons pure maple syrup, preferably grade B
2 tablespoons peanut or canola oil, divided
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
4-41/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
1 1/2 cups fresh breadcrumbs, preferably whole-wheat (see Tip)

Preparation
Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
Preheat oven to 400°F. Set a wire rack on a large baking sheet.
Combine breadcrumbs and the remaining 1 tablespoon oil on a plate. Dredge the skinned side of each chicken piece in the breadcrumbs (with drumsticks, dredge the meatier side) and arrange breaded-side up on the wire rack. Leave at least 1 inch between pieces.
Bake until golden brown and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 35 to 40 minutes. Serve hot or let cool, refrigerate and serve chilled.

Slow Cooker Saucy Meatballs

Slow Cooker Saucy Meatballs
Amy - amylz

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.

Banana Oatmeal Cups with Chocolate Chips

Banana Oatmeal Cups with Chocolate Chips (Sassix)

3 mashed bananas (the more ripe the better!)

1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)

2 eggs

1 tbsp Baking powder

3 cups (240g) Old Fashion or Rolled Oats

1 tsp vanilla extract

3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you'll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit

Quinoa Cookies

Quinoa Cookies


 http://www.twopeasandtheirpod.com/quinoa-cookies/

Yield: 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Quinoa adds a nice little crunch to these thick and hearty cookies!
Ingredients:

2 cups Gold Medal whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup applesauce (I used chunky Musselman’s applesauce)
2 tablespoons vanilla extract
1 cup raisins
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
1 cup semi-sweet chocolate chips
Directions:

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.

3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.

4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.

Spicy Grilled Eggplant Risoni Bake

Spicy Grilled Eggplant Risoni Bake

http://www.veggienumnum.com/2012/06/spicy-grilled-eggplant-risoni-bake/

Preparation time: 55mins
Serves 4-6
    •    1 large celery stick, finely diced
    •    1 large carrot, finely diced
    •    2 garlic cloves, minced
    •    1½ cups risoni
    •    3½ cups vegetable stock
    •    3 cups passata
    •    2 tbs tomato paste
    •    1 bay leaf
    •    1/3 cup kalamata olives, pitted and squashed (optional)
    •    3-4 Lebanese eggplants, halved lengthways
    •    2 tbs olive oil
    •    ½-1 tsp harissa paste (optional)
    •    4-5 whole cherry tomatoes
    •    a few slices of red onion
    •    sprigs of fresh oregano

Preheat the oven to 180°C/356°F
Fry the diced celery and carrot in a little olive oil over a medium heat until softened. Add the garlic and fry for a minute more.
Add the risoni, stock, passata, tomato paste and bay leaf. Increase heat and bring to a gentle simmer. Allow to cook for about 5 minutes, stirring frequently.
Meanwhile combine the olive oil and harissa in a small bowl. Brush the cut side of the eggplant with the harissa and olive oil mixture.
Heat a small amount of oil in a grill pan, barbeque or frying pan. Place the eggplant on the grill cut side down and brush with remaining harissa and olive oil mixture. Grill eggplant over a medium/high heat until golden then turn and repeat on the other side. Remove from the grill and set aside.
Remove the bay leaf and transfer the risoni mixture into a large casserole dish (there should still be a reasonable amount of liquid at this stage). Top with slices of grilled eggplant, tuck in the whole cherry tomatoes and scatter over the slices of onion and sprigs of oregano. Drizzle with olive oil and bake in the pre-heated oven for 30-40 minutes until all the liquid is absorbed and vegetables nicely roasted.

Enjoy as a lovely warming family meal with crusty bread.

Sticky Chicken

Sticky Chicken...from the kitchen of One Perfect Bite


Ingredients:
1/3 cup orange or lemon marmalade
2 teaspoons cider vinegar
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1-1/2 teaspoons grated fresh ginger
1/4 teaspoon five-spice powder
8 to 10 skinless, boneless chicken thighs (about 2 lb.), trimmed
1 tablespoon snipped fresh parsley
1 tablespoon sesame seed, toasted
2 teaspoons finely shredded orange or lemon peel

Directions:
1) Place marmalade in a small bowl and microwave on HIGH power for about 45 seconds, or until it can easily be stirred. Add vinegar, honey, lime juice, mustard, ginger and five-spice and stir to combine.
2) To grill: Grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with marmalade mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.)
3) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes, or until chicken is no longer pink (165 degrees F.) turning once and brushing with marmalade mixture during last 4 to 5 minutes of broiling.
3) Combine parsley, sesame seed, and orange or lemon peel in small bowl.To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.

Chinese BBQ sauce

Chinese BBQ sauce
(Ness 413 via foodnetwork.com/the Neelys)

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon minced green onion
• 1 teaspoon red pepper flakes (omitted)
• 1/2 cup orange juice
• 1/2 cup hoisin sauce
• 3/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoon sesame oil

Add canola oil and saute garlic, ginger, and green onion until fragrant and tender. Add the red pepper flakes. Mix the remaining ingredients in a separate bowl and add to the saucepan. Bring to a low simmer and cook for 10 minutes.

Asian Noodles with Roast Pork

Asian Noodles with Roast Pork

Food and Wine April 2012


OP Marina
    1.    2 tablespoons canola oil
    2.    2 large shallots, finely chopped
    3.    2 garlic cloves, minced
    4.    1 pound ground pork
    5.    1 tablespoon light brown sugar
    6.    1 1/2 tablespoons Chinese black bean sauce
    7.    4 dried hot chiles
    8.    2 teaspoons Maggi sauce (a vegetable-based liquid seasoning) or soy sauce
    9.    2 teaspoons Asian fish sauce
    10.    1 1/4 cups low-sodium chicken broth
    11.    1 1/2 tablespoons unseasoned rice vinegar
    12.    2 tablespoons oyster sauce
    13.    1 teaspoon toasted sesame oil
    14.    1 tablespoon sambal oelek (hot chile sauce)
    15.    1 pound Chinese broccoli
    16.    1 pound fresh Chinese egg noodles, linguine or spaghetti
    17.    1/2 pound Chinese roast pork, thinly sliced
    18.    1 scallion, thinly sliced
    1.    In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.
    2.    In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.
    3.    Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.
    4.    Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.

French Toast Cupcakes

French Toast CupcakesAmy (amylz)
wifelike.blogspot.com
3/4 c unsalted butter, room temperature
1 c sugar
1/2 c unsweetened applesauce
3 egg yolks
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 Tbs maple syrup
1 1/2 tsp vanilla
1/2 c milk
1  egg
2 Tbs milk
1 tsp cinnamon

1. Combine the butter and sugar on low speed until light and fluffy, scrape the sides as needed.
2. Add the applesauce and the egg yolks and continue to mix.
3. In a separate bowl, mix the flour, baking powder, salt, and cinnamon.
4. In another bowl, whisk the maple syrup, vanilla, and milk.
5. Add the flour and milk mixtures alternatively to the butter mixture, starting and ending with the flour. Raise the speed and continue to mix until fully combined.
6. Put cupcake papers in a pan and fill 3/4 with batter.
7. Cook at 375 for 10-12 minutes(mini cupcakes) or 15-17 minutes(regular cupcakes) or until a toothpick comes out clean.
8. While they are cooking, whisk the extra egg, 2 Tbs of milk, and 1 tsp cinnamon. Once the cupcakes are done, quickly pull out of oven, and brush with the egg mixture. Place back in the oven on Broil for 1-2 minutes, or until the mixture has dried.

Maple Frosting
2 sticks unsalted butter, softened
2 3/4 c confectioners' sugar
2 tsp milk
3/4 tsp maple extract

1. Mix the butter and sugar until light and fluffy, scraping the sides as needed.
2. Reduce speed on mixer, and add the milk and maple extract. Raise the speed to high and mix until fluffy.
3. Coat cupcakes with frosting, then sprinkle with cinnamon and enjoy!!

Genius Chocolate-Chip Blondies

Genius Chocolate-Chip Blondies
(makes 15-20 squares)

• 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• level 1/4 tsp salt
• 3/4 cup brown sugar or coconut sugar (See note below, for substitutions)
• 2 tsp vanilla extract
• 1/4 cup ground flax or quick oats (20g)
• 1/4 cup peanut butter (or other fat source) (see nutrition link below, for lower-cal options)
• optional: 1/2 cup chocolate chips (Not “optional” if you’re CCK!)

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a food processor (not a blender). Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.

Black Bean Brownies

Description

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.
Ingredients

    15 ounces black beans, drained and rinsed

    2 whole bananas

    ⅓ cup agave nectar

    ¼ cup unsweetened cocoa

    1 tbsp cinnamon

    1 tsp vanilla extract

    ¼ cup raw sugar (optional)

    ¼ cup instant oats

Instructions

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

http://happyherbivore.com/2009/05/vegan-blackbean-brownies/


Black Bean Brownies
 Ingredients (12 brownies)

    1 14 oz. can black beans, drained and rinsed
    3/4 c. unsweetened applesauce
    1/4 c. maple syrup
    1/4 c. cocoa powder
    1 t. vanilla extract
    1/4 c. organic sugar or stevia baking blend
    1 t. baking powder
    1/2 t. baking soda
    1/4 t. salt
    1/4 c. oat flour (or old-fashioned oats ground finely)
    1/3 c. chocolate chips

Instructions

    Preheat oven to 350 F.
    Grease an 8x8" pan and set aside.
    Combine beans, applesauce, maple syrup, cocoa powder, vanilla, sugar or stevia, baking powder, baking soda and salt in a food processor or blender and blend until smooth.
    Stir in oat flour and chocolate chips.
    Pour batter into the pan. Bake for 30-32 minutes or until brownies are set. Allow to cool before cutting into squares.

http://peasandthankyou.com/recipage/?recipe_id=6025913

Orange Pour Cake

Orange Pour Cake...from the kitchen of One Perfect Bite courtesy of Gael Greene

 Ingredients:

Cake

2 cups + 2 tablespoons flour, divided use
1⁄2 cup butter, softened
2 eggs
2⁄3 cup sugar
1 teaspoon baking soda
2 tablespoons grated orange zest
1⁄2 cup chopped nuts (walnuts or pecans)
3⁄4 cup sour cream

Topping

1⁄2 cup sugar
1⁄4 cup orange juice
1 tablespoon grated orange rind

Directions:
1) Preheat oven to 375 degrees F.
2) Cream 2 tablespoons of flour into softened butter in a large bowl. Beat eggs in small bowl. Add sugar and combine with flour and butter mixture.
3) Sift remaining flour with baking soda and add slowly into the egg-butter-sugar mix until combined. Add grated orange rind, nuts, and sour cream. Pour or spoon into greased metal loaf pan.
4) Bake 30 minutes.
5) Meanwhile, combine sugar, orange juice, and 1 tablespoon grated orange rind.
6) Remove cake from oven when done. Pour topping on cake while it is still hot. Yield: 1 loaf.

The following bloggers are also featuring the recipes of Gael Greene today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs.

Mujadarah

Mujadarah (Rice, Lentil, and Caramelized Onion Pilaf)
Serves 4 as a one dish meal
Vegetarian, vegan (if you use oil or margarine instead of butter), and gluten free
Prep time: 20 minutes
Cook time: 1 hour

• 3 pounds white onions, sliced moderately thin
• 2 T. butter
• 2 T. vegetable oil
• 1/2 cup white wine or vermouth (optional)
• 1.5 c brown or green lentils (not red lentils or french lentils!)
• 2 c. long grain white or brown rice (I prefer the brown for a bit more character)
• 1/4 t. ground cinammon
• 1/4 t. ground cumin
• salt and pepper
• flat leaf parsley for serving

Melt the butter along with the oil and 1 t. salt in your largest skillet, and add the onions. Set heat on medium-low and stir occasionally until very soft, about 45 minutes. Turn heat to medium high and keep cooking and stirring often until deeply browned and sweet, another 20 minutes or more. Deglaze pan with white wine or vermouth (or water) and stir into the onions to get more flavor. See “caramelized onions” in Joy of Cooking for a more thorough description of the process. If pressed for time you can do a higher heat version of this but the results won’t be as tasty.

Meanwhile, cook the rice and the lentils separately according to your usual method. The lentils need to be watched carefully. You don’t want them still crunchy , but you definitely want to retain their shape. We aren’t making lentil soup here. Some folks cook the rice and lentils together but I don’t think that gives you enough control over the texture.

When everything is cooked, fold the rice, lentils, spices, half of the onions, and more salt and pepper together in a large bowl. Taste and adjust seasonings.

To serve, form a large mound, top with the remaining caramelized onions and chopped parsley, a grind of pepper and a few grains of sea salt. Pass a bowl of thick Greek yogurt to mix in as desired. It is really good at room temperature, and just gets better after a day in the refrigerator.

 http://herbivoracious.com/2007/10/recipe-mujadara.html

Chana Masala with Mushrooms

Chana Masala with Mushrooms
Vegetarian, vegan if you use vegetable oil, and gluten-free
Serves 2 as a main course with basmati rice or 4 as part of a larger Indian meal

• 1 1/2 cups cooked chickpeas (15 oz. can, drained and rinsed, or better, home-cooked)
• 2 tablespoons vegetable oil (or clarified butter / ghee if you have it)
• 2 teaspoons black mustard seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 cloves garlic, minced
• 1/2 medium onion, small dice
• 1 medium tomato, cored, small dice (canned is an option)
• 2/3 cups white mushrooms, quartered or thickly sliced
• 1 small, hot red chili pepper, thinly sliced
• 1 tablespoon fresh grated turmeric, or 2 teaspoons dry
• 1/4 teaspoon cinnamon
• 1 pinch ground cloves
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 1 teaspoon salt
• for tempering: 1 tablespoon oil, 1 teaspoon black mustard seeds
• for garnish: cilantro

1. If using canned chickpeas and, drain and rinse them, and put them in a saucepan with water to cover, then bring to a boil and simmer while you get everything else going. This will improve their texture. You can do this in the microwave too. Or skip this step completely if your chickpeas are already pleasantly soft.
2. In a large skillet, heat the vegetable oil over a medium-high flame. Add the mustard, fennel, cumin and coriander seeds. Cook for about 10-20 seconds until the mustard seeds begin to pop. Immediately add the garlic, onion and tomato.
3. Cook, stirring occasionally, for about 5 minutes until the liquid is mostly gone and everything is browning.
4. Add the mushrooms and the drained chickpeas, the hot pepper, turmeric, cinnamon, cloves and cayenne pepper, lemon juice, a teaspoon of salt, and a cup or so of water, so it is kind of soupy.
5. Cook uncovered over a medium-low flame for about 15 minutes, until the sauce begins to thicken. Taste and adjust seasoning. Does it need more salt? More lemon juice? A bit more cayenne?
6. Finish for the texture you want – you can see how I like it in the picture above. Then in a separate skillet, heat the last tablespoon of oil over a high flame and fry the mustard seeds until they pop, just a few seconds. This is called tempering, and it is a great way to add a final layer of flavor.  Toss the contents of that skillet over the chickpeas and serve, with the cilantro for garnish.

http://herbivoracious.com/2009/09/quick-chana-mushroom-masala-chickpea-curry-recipe.html

Serbian Ground Beef, Veggie, and Potato Bake

Serbian Ground Beef, Veggie, and Potato Bake

1 pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
1/2 tablespoon paprika
1/2 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
1/4 cup water
1/8 cup red wine
1 cube beef bouillon
2 tablespoons half-and-half
2 potatoes, peeled and sliced

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.

In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.

Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.

Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.

Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.


http://allrecipes.com/recipe/serbian-ground-beef-veggie-and-potato-bake/detail.aspx?event8=1&prop24=SR_Title&e11=ground%20beef&e8=Quick%20Search&event10=1&e7=Home%20Page

Spiced Potatoes with Lentils & Barley

Lemon spiced potatoes contrast beautifully with nutty barely and delicate lentils. Peas add the sweetness of early Spring to this rustic crowd pleaser. This recipe comes to us from Trudy of Veggie.Num.Num.
Serves 4

• 1 cup pearl barley*, soaked and drained
• 1 tablespoon olive oil
• 1 ¼ pound new potatoes or other small waxy potatoes, scrubbed
• 2 garlic cloves, diced
• 1 red chili**, diced
• 2 teaspoons Cajun spice mix***
• 1 cup dried brown lentils, rinsed
• 2 ½ cups low sodium vegetable stock
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup peas, fresh or frozen and thawed
• ½ cup parsley, roughly chopped

*Pre-soak the barley before you start cooking by placing in water and setting aside in the fridge for at least 2 hours.
**optional
*** Cajun spice mix can be found premixed in the spice aisle of most grocery stores, but if time allows try making your own low sodium Cajun seasoning.
Bring 1 ½ cups unsalted water to a boil over medium-high heat. Add the lentils and keep at a rolling boil for 2 minutes. Turn heat down and simmer uncovered for 10-25 minutes more. Cooking time will depend on how old the lentils are so taste often and simmer until lentils have reached desired tenderness. When lentils are tender, remove from heat and season with salt to taste. Set aside.
Heat a little olive oil in a large fry pan over medium-high heat. Add the garlic and chili if using. Cook for 1-2 minutes, or until garlic begins to soften.
Add the whole potatoes and sprinkle with Cajun seasoning. Fry the potatoes turning occasionally for 5-8 minutes, or until golden.
Transfer potato mixture to a large pot. Drain the barely and add it to the pot. Add vegetable stock, lentils and lemon juice. Bring to a boil.
Turn heat down and simmer, partially covered, for 20-25 minutes, or until potatoes are tender. Add more stock if needed.
Once the potatoes are cooked, add the lemon rind, peas and parsley. Toss until combined and season with salt and pepper to taste.

Slow Cooker Chicken Lasagna Florentine

Slow Cooker Chicken Lasagna Florentine

10 oz. frozen spinach, thawed and drained

2-3 chicken breasts, cooked and diced

2 cans cream of chicken soup

8 oz. sour cream

1 c. parmesan cheese

1 c. milk

1/3 c. chopped onion

1/3 c. mayo

1/2 t. salt

1/4 t. garlic powder

9 lasagna noodles

3 c. mozzarella, shredded; divided 

1. Combine all ingredients except noodles and cheese in a large bowl.
2. Place 3 uncooked noodles in the bottom of slow cooker (break noodles if necessary).
3. Spread 1/3 of chicken mixture over noodles then top with 1 cup of cheese.
4. Layer ingredients twice more, ending with cheese.
5. Cook on low 6-7 hours.

Spicy Island Beef Kebabs

Spicy Island Beef Kebabsteamgulley via lowfatlifestyle.com

Marinade:
1/2 cup chopped green onions
1 tablespoon ground allspice
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
2 teaspoons low-sodium soy sauce
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 habanero or serrano peppers, seeded

Kebabs:
1 1/2 pounds boneless top sirloin, trimmed and cut into 30 cubes
1 red bell pepper, cut into 18 pieces
2 black-ripe plantains, peeled, and each cut into 9 pieces
Cooking spray
Diagonally cut green onions
Lime wedges for Garnish

Prepare grill.  Combine marinade ingredients in a food processor or blender; process until smooth. Place marinade mixture, beef, and bell pepper pieces in a large zip-top plastic bag; seal. Marinate in refrigerator 20 minutes.

Remove beef and bell pepper pieces from bag; discard marinade. Place beef, bell pepper pieces, and plantain pieces in a large bowl; toss well to coat.

Thread 5 beef cubes, 3 red pepper pieces, and 3 plantain pieces alternately onto each of 6 (12-inch) skewers. Lightly coat kebabs with cooking spray or use olive oil mister. Place kebabs on grill rack coated with cooking spray. Cook 4 minutes on each side for medium-rare or until desired degree of doneness. Garnish with green onion pieces and serve with lime wedges.

Southwestern Pinto Bean Burgers with Chipolte mayo

Southwestern Pinto Bean Burgers with Chipolte mayo
The-Skipper-Bunch via Cooking Light

1/2 cup diced onion
1/2 cup dry breadcrumbs
1/4 cup chopped cilantro
2 tablespoons minced seeded jalapeño pepper
2 tablespoons reduced-fat sour cream
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 large egg
1 (15-ounce) can pinto beans, drained
1 (8 3/4-ounce) can no salt-added whole-kernel corn, drained
Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 teaspoon canned minced chipotle chile in adobo sauce

Remaining ingredients:
1 tablespoon canola oil
4 (1 1/2-ounce) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

--- To prepare burgers, combine the first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2-inch patty, and refrigerate for 10 minutes.
To prepare chipotle mayonnaise, combine mayonnaise and 1 teaspoon chipotle in a small bowl; set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Assemble burgers.

CHEESY ENCHILADA CASSEROLE

CHEESY ENCHILADA CASSEROLE

http://www.justgetoffyourbuttandbake.com/?p=3352

 

Ingredients

• 1 pound lean ground beef ( lean)

• 1 large onion, chopped or season with Onion powder or minced onion

• 2 1/2 cups salsa

• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained

• 1/4 cup reduced-fat Italian salad dressing

• 2 tablespoons reduced-sodium taco seasoning

• 1/4 teaspoon ground cumin

• 6 flour or corn tortillas (8 inches)

• 1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)

• 3/4 cup sour cream  *Note: I used 1/2 cup

• 2 cups (4 ounces) shredded Mexican cheese blend or your favorite cheese

• 1 cup shredded lettuce

• 1 medium tomato, chopped

• 1/4 cup minced fresh cilantro

•  *Note:  I added 1/4 cup of fresh chopped cilantro to the meat mixture instead. I also cut the flour tortillas to fit my pan, since they were the very large size. (That’s why they are square) I fried the cut-off edges and sprinkled them with cinnamon & sugar!

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning and cumin.
• Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
• Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
• The last & final layer should be a healthy dose of grated cheese.
• Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
•  Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Chicken Parmesan Meatloaf

Chicken Parmesan Meatloaf
original Joelen recipe

1 lb ground chicken (ground turkey can be substituted)

1 egg

1/4 cup breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup pasta sauce (homemade or store bought)

1/2 cup shredded Italian cheese blend

minced parsley for garnish


Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Dinosaur BBQ Mutha Sauce

Dinosaur BBQ Mutha Sauce
From the Dinosaur BBQ cookbook

• 1/4 cup vegetable oil
• 1 cup minced onion
• 1/2 cup minced green pepper
• 1  jalapeno pepper , seeded and minced
• 1 pinch kosher salt
• 1 pinch black pepper
• 2 tablespoons minced garlic
• 1 (28 ounce) can tomato sauce
• 2 cups ketchup (preferably Heinz)
• 1 cup water
• 3/4 cup Worcestershire sauce
• 1/2 cup cider vinegar
• 1/4 cup lemon juice
• 1/4 cup molasses
• 1/4 cup cayenne pepper sauce
• 1/4 cup spicy brown mustard
• 3/4 cup dark brown sugar , packed
• 1 tablespoon chili powder
• 2 teaspoons fresh coarse ground black pepper
• 1/2 teaspoon ground allspice
• 1 tablespoon liquid smoke (optional)

Directions:

1. 1
   Pour the oil into a large saucepan over medium-high heat.
2. 2
   After oil has heated, add the onions, green peppers, and jalapenos and stir.
3. 3
   Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
4. 4
   Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
5. 5
   Bring to a boil, then lower the heat so the sauce simmers.
6. 6
   Simmer for 10 minutes.
7. 7
   Turn off heat, add the Liquid Smoke and let the sauce cool.
8. 8
   Pour it into a container, cover, and store in the fridge until ready to use

Best Brownies

Best Brownies

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
•  
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.

Sweet Potato Foil Packet Tacos

by Natalie (Perry's Plate) on February 25, 2011 in Beef, Main Courses
See this recipe post on Natalie (Perry's Plate)’s site! February 25, 2011



Preheat oven to 425ºF.

Brown ground meat in a skillet over medium-high heat. Stir in taco seasoning, tomato sauce, and beans. Set aside.

To assemble packets, spray the foil with non-stick spray. Place 1 cup sweet potato cubes in the center of each piece. Top with a small piece of butter (about 1 teaspoon) and a pinch or two of salt. Sprinkle some chopped spinach over the sweet potatoes, followed by about 1/3 cup of taco meat and a sprinkle of cheese. Fold the sides in, then bring the top and bottom ends of the foil together in the center and fold, sealing the packet.
Repeat with remaining ingredients, placing the packets on a rimmed cookie sheet. Bake for 25–30 minutes, until the sweet potatoes are tender.
Serve with sour cream, salsa, and/or guacamole.
Makes 6 servings.
Note: For the taco meat, I used some leftover Hidden Veggie Chipotle Taco Meat I had in the fridge (recipe in my TK box).

Ingredients

• ½ pounds Ground Beef Or Turkey
• 2 Tablespoons Taco Seasoning
• ½ cups Tomato Sauce
• 1 can (15 Oz. Can) Black, Kidney, Or Pinto Beans, Drained
• 6 cups Sweet Potatoes, Peeled And Cut Into 1/2-inch Cubes
• 2 Tablespoons Butter
• ½ teaspoons Salt
• 1-½ cup Chopped Fresh Spinach
• 1-½ cup Shredded Cheddar Cheese
• Sour Cream, Salsa, And/or Guacamole For Garnish

Diane Kochilas' Tomato, Oregano and Feta Risotto

Diane Kochilas' Tomato, Oregano and Feta Risotto
Serves 4
Note: To grate a tomato, halve crosswise and grate the cut side with a coarse grater over a lipped cutting board or bowl. Grate as close to the skin as possible, then discard the skin.

3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 to 5 cups vegetable broth
1 cup Carnaroli or Arborio rice
1/3 cup Pernod
1 1/3 cups grated ripe tomato (about 3 or 4 large plum tomatoes)
2/3 cup crumbled feta
2 tablespoons finely chopped fresh oregano leaves
Finely grated zest of a lemon
Salt and freshly ground black pepper, optional
1. In a large, deep skillet over medium-low heat, heat olive oil until shimmering. Add onion and stir until soft, about 6 minutes. Place broth in a small saucepan and bring to a simmer.
2. Raise heat to medium, and add rice to skillet. Stir until well-coated with olive oil and starting to soften slightly, 2-3 minutes. Add 1 cup of the simmering broth. Keep stirring gently until the rice absorbs all the broth. Add Pernod and stir until absorbed.
3. Add grated tomato and stir gently until the mixture is dense. Add remaining broth, 1 cup at a time, stirring until each addition is absorbed, until the rice is creamy but al dente, 25 to 30 minutes.
4. Add feta and stir until melted and risotto is creamy and thick. Stir in oregano and lemon zest, and season to taste, if needed, with salt and pepper. Remove from heat and serve immediately.

Whole Wheat Blender Pancakes
adapted from several sources

http://www.makeandtakes.com/whole-wheat-blender-pancakes?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+makeandtakes+%28Make+and+Takes%29&utm_content=Google+Reader

Ingredients:
2 cups low-fat milk
1 1/2 cups whole wheat berries (or 1 1/2 cups whole wheat flour)
2 large eggs
1/4 cup canola or other flavorless oil, or melted butter
2 Tbsp. honey (or sugar)
3 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
Butter and maple syrup, for serving

Instructions:
Place milk and wheat berries into a high-speed blender (such as a Blendtec, Vitamix, or Bosch). Blend for 2-4 minutes, or until the wheat berries are completely broken down. The mixture will be thick. Add the remaining ingredients and blend to combine.
Heat a griddle or non-stick skillet until very hot. Grease with melted butter or oil. Pour a small amount of batter onto the griddle or pan. Let cook for about 1 minute and flip with a thin metal spatula. Cook on remaining side for another minute or two. (The pancakes cook quickly because the batter is thin, and will be very light in texture. Each side should be golden brown. Adjust the heat as necessary.) Repeat with remaining batter
Yields 12-14, 6-8″ pancakes.

Moroccan Lamb Meatball Tagine

Moroccan Lamb Meatball Tagine...from the kitchen of One Perfect Bite courtesy of Kerry Saretsky via Serious Easts.com

Ingredients:
1/2 cup fresh breadcrumbs
1/4 cup milk
1/2 egg (beat one whole egg and use half)
1 shallot, finely minced (about 2 tablespoons), and 4 shallots, sliced (about 1/2 cup)
1 tablespoon chopped fresh mint, plus 10 leaves, roughly chopped
2 tablespoons chopped fresh cilantro, plus 1/4 cup, roughly chopped
3 teaspoons ras el hanout, divided
1/8 to 1/4 teaspoon piment d’Espelette or hot paprika or New Mexico red chili powder
Sea salt
Freshly cracked black pepper
1 pound ground lamb
2 tablespoons flour
2 tablespoons olive oil, divided
2 teaspoons chopped garlic
1 medium carrot, peeled and thinly sliced on a bias (about 1/2 cup)
1 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, drained
1-1/2 cups canned or homemade low-sodium beef broth
2 tablespoons golden raisins

Directions:
1) Preheat oven to 350 degrees F. In a large bowl, stir together breadcrumbs and milk until the milk is absorbed into bread. Add egg. Add 1 shallot, finely minced, 1 tablespoon chopped mint, 2 tablespoons chopped cilantro, 1-1/2 teaspoons ras el hanout, the piment d’Espelette, and season with salt and pepper. I used a teaspoon of salt and 1/4 teaspoon pepper. Stir together until combined. Add lamb, and gently toss together until evenly mixed. Divide mixture into 8 meatballs. Place flour in a shallow pan. Roll meatballs in flour, patting off excess flour. Reserve any remaining flour.
2) In a saute pan, heat 1 tablespoon olive oil over medium to medium-high heat until oil shimmers. Place floured meatballs into hot oil and brown on all sides, about 5 minutes total. Set meatballs aside, and lower heat. Add shallots, season with salt and pepper, and sauté on medium-low until soft, about 10 minutes, stirring frequently. Add garlic and carrot, and cook until garlic is fragrant, about 30 seconds. Add reserved flour, and toss to coat vegetables with flour. Add tomato paste, drained tomatoes, beef broth, raisins and remaining 1-1/2 teaspoons of ras el hanout. Stir to combine, breaking up whole tomatoes with a fork or back of a spoon. Bring liquid to a boil.
3) Add meatballs back into stew, and top with remaining mint, cilantro, and olive oil. Cover pot with a lid and bake in preheated oven for 30 minutes. Place a lid on the pot, and bake in the oven for 30 minutes. After half an hour, remove pot from oven and bring to a boil over medium-high heat. Boil until sauce is very thick, about 5 minutes. Serve immediately with couscous tossed in Meyer lemon olive oil, or just serve with baguette. Yield: 4 servings.

Ras el Hanout

Ingredients:
2 teaspoons ground ginger
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander seeds
1 teaspoon ground nutmeg
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

Directions:
Blend all of the spices in a bowl. Transfer to a glass jar, and store in a dry, dark place. Will keep several months.

Homemade Refried Beans

by Table for Two on January 9, 2012 in Sides
See this recipe post on Table for Two’s site! January 9, 2012
Sides

Preparation Instructions

1. If possible, soak pinto beans overnight. This will cut down your cooking time a lot. If not, it’s okay. Instructions are the same as below.
2. Rinse the beans to get off any dirt.
3. Add the beans to a pot and cover with the water. Make sure there is at least 3-4 inches of water above the beans. Cook the beans for 2 1/2 hours, about 1 1/2 hours for pre-soaked beans.
4. Once the beans are cooked, reserve 1 cup of the water, then drain the rest. Set aside.
5. In a skillet, saute the onions, red pepper flakes, paprika, and brown sugar for about 5 minutes. Add this to the pot where the beans are and add the reserved cup of water.
6. Using an immersion blender, lightly blend the beans until they’re the consistency you want. If you don’t have an immersion blender, you can use a pastry blender (like I did). It gives a coarser consistency than the immersion blender since it’s harder to get every bean.
7. Season with salt as needed. Keep tasting it occasionally. This is also where you can add more red pepper flakes if desired.
8. Serve immediately.

Ingredients

• 2-½ cups Dry Pinto Beans
• 3 quarts Water
• 1  Onion, Chopped
• ½ Tablespoons Red Pepper Flakes, Or More To Taste
• ½ Tablespoons Paprika
• 2 Tablespoons Light Brown Sugar
• 4 Tablespoons Salt, Or As Needed

Spicy Stewed Beef with Creamy Cheddar Grits

Spicy Stewed Beef with Creamy Cheddar Grits

Ingredients

• 2 Tablespoons Canola Oil
• 2 Tablespoons Butter
• 3 pounds Stew Meat Or Diced Chuck Roast
• 1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
• 4 cups Low-sodium Beef Broth, More If Needed
• 5 cloves Minced Garlic
• 1 Tablespoon Cumin
• 2 teaspoons Chili Powder
• 1 whole Onion, Diced
• 1 whole Red Bell Pepper
• 3 whole Chilies (any Variety, Hot Or Mild)
• 4 cups Stone Ground Grits
• 6 cups Low Sodium Chicken (or Beef) Broth
• 3 cups Water
• 2 cups Half-and-half
• 2 cups Grated Cheddar Cheese

Preparation Instructions

To make the meat, heat 1 tablespoon oil and 1 tablespoon butter in a large pot over high heat. Throw in stew meat and brown for 1 minute, then add chipotle peppers, beef broth, garlic, cumin, and chili powder. Stir, then bring to a boil. Reduce the heat to low, then cover and simmer for 2 1/2 to 3 hours, or until the meat is fall-apart tender and the liquid is thick. (Watch the meat occasionally and add more beef broth as needed.)

In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter. Add diced onion, bell pepper, and chilies and cook for five minutes or so. Pour in grits, then add chicken (or beef) broth and water. Stir, then bring to a boil . Reduce the heat to low, then cover and cook for 30 minutes, stirring occasionally. After 30 minutes, add half-and-half. Cook for another 20 to 30 minutes, or until grits are tender. Remove from heat and stir in grated cheese.
Serve pile of grits with stewed meat (liquid and all) over the top. Sprinkle on sliced green onion for color.

http://thepioneerwoman.com/cooking/2012/01/spicy-stewed-beef-with-creamy-cheddar-grits/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+pwcooks+%28The+Pioneer+Woman+Cooks!%29&utm_content=Google+Reader

Jamaican Brown Stew Chicken

Jamaican Brown Stew Chicken

A fabulously spicy chicken dish made light with skinless chicken legs and thighs, simmered in a pot with light coconut milk, scallions, onions, tomatoes, garlic, thyme and one very hot scotch bonnet pepper. I served this with Jamaican rice and beans (recipe coming tomorrow), and a simple tomato avocado salad, and boy was this delicious!

I just love the tropical flavors in Jamaican cuisine, it's similar to Latin cuisine only a whole lot hotter! The scotch bonnet pepper is commonly used in Jamaican cuisine, but I warn you, it's spicy!! This small little pepper packs a whole lot more heat than a jalapeño so a little goes a long way. I like spicy foods, but I personally can only tolerate using 1/2 pepper for my taste and wearing gloves when handling the pepper is a must. If you like really spicy food, then add the whole pepper and please, keep them away from the kids and pets!!

I'm a dark meat lover so I chose the legs and thighs, but you can use a whole chicken cut up, or just the breast if you prefer white meat. I recommend using chicken on the bone, because bones give stews flavor and although it would still work with boneless chicken, it won't be as good. My husband loved this dish, and it will absolutely be going into our dinner rotation. Enjoy!!
Ingredients:

• 6 bone-in chicken legs with thighs attached, skin removed (6 thighs, 6 drumsticks)
• 1 lime or 1/4 cup lime juice
• 1 large tomato, chopped
• 4 medium scallions, chopped
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1/2 - 1 hot scotch bonnet pepper, seeds + membrane removed, chopped
• 4 sprigs fresh thyme or 2 tsp dried thyme
• 2 tbsp low sodium soy sauce (for gluten free use GF Tamari)
• 1 tsp coconut oil (canola would be fine too)
• 1 medium carrot, chopped finely
• 2 tsp cornstarch
• 1 1/2 cups unsweetened light coconut milk (I like Thai Kitchen)
• 1/4 tsp kosher salt

Directions:

Squeeze lime over chicken and rub well. Drain off excess lime juice.

Using gloves

combine

tomato, scallion, onion, garlic, scotch bonnet pepper, thyme and soy sauce in a large bowl and add to the chicken.

Cover

and marinate at least one hour.

Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade, reserving the marinade for later.

Lightly

brown

the chicken on medium-high heat. When browned on all sides,

pour

the marinade over the chicken and

add

the carrots.

Stir

and

cook

over medium heat for 10 minutes.

Mix

cornstarch and coconut milk and

add

to stew, stirring constantly.

Reduce

heat to low and cook an additional 20 minutes or until tender,

add

salt to taste.

Adapted from Food.com

http://www.skinnytaste.com/2012/02/jamaican-brown-stew-chicken.html#more 

Chicken Chili Recipe with White Beans, Sweet Potato and Lime

This easy, fabulous chicken chili gets its heat from hot red pepper flakes and ginger. It keeps its cool with sweet potato, fresh squeezed lime juice, and citrusy cilantro. Roasting the chicken (bone in) and adding it in at the end of cooking time, gives this white bean chicken chili a superior texture and flavor.

Ingredients:

4 bone-in free-range organic chicken breasts
Drizzle of olive oil
Sea salt and pepper
2 tablespoons olive oil
1 medium red onion, peeled, diced
2-4 cloves fresh garlic, chopped
1 large or 2 smaller sweet potatoes, peeled, diced
2 teaspoons ground ginger
1 teaspoon cumin
1 teaspoon GF chili powder
2 teaspoons dried oregano
Hot red pepper flakes, season to taste
3/4 cup chopped roasted green chiles or tomatillo salsa verde
2 15-oz cans organic cannellini or Great Northern white beans, rinsed, drained
2 cups light organic chicken broth
Squeeze of fresh lime juice

For serving:

Fresh chopped parsley
Fresh chopped cilantro
Fresh lime slices

Instructions:

Preheat the oven to 375ºF. Rinse the chicken breasts and pat dry. Remove the skin, if you like (we do). Place meaty side up in a baking pan. Drizzle with olive oil and season with sea salt and pepper. Sprinkle with dried herbs, if you like (we used thyme and oregano).

Turn the chicken over, bone side up, drizzle again, and season.

Roast the chicken bone side up for roughly 30 to 35 minutes until done and no longer pink inside (check with a meat thermometer for an internal temp of 165º to 170º).

Tip: Roasting bone-in, with the rib side up, will give you moist, tender, juicy chicken.

In the meantime, start your pot of chili.

Heat two tablespoons of olive oil in a large soup pot over medium high heat. Add the red onion and stir for a minute. Add the garlic and sweet potatoes. Add ginger, cumin, oregano and hot pepper flakes. Stir to coat. Add in the roasted green chiles, white beans and chicken broth. Cover and bring to a light simmer.

When the chicken is done, let it cool off slightly, until it is cool enough to handle. Cut the meat off the rib bones, or tear off pieces by hand. Add the chicken pieces to the pot and stir gently to warm through.

Squeeze in some fresh lime juice to brighten flavors. Stir gently. Taste test for seasoning adjustments. Does it need more heat? More salt? If it has thickened too much, add a touch of broth to thin.

Serve with lime wedges and a sprinkle of fresh chopped parsley and cilantro.

Serves 6.

Read more: http://glutenfreegoddess.blogspot.com/2012/01/gluten-free-chicken-chili-with-white.html#ixzz1mBAc1zBb

Brown Sugar Carrot Bread

Brown Sugar Carrot Bread

Click here for a printable recipe
Recipe courtesy Mark Bittman

This is a deliciously moist, dense quick bread, but there are a few things I will do differently next time.  First I think I might lighten up the texture of the bread a little.  Mark used a combination of 1 ¼ cups all-purpose, ½ cup whole wheat, and ¼ cup course wheat bran, and I used a cup each of all purpose flour and white whole wheat flour.  Next time I think I might cut the whole wheat flour back to 1/2 cup.  I thought the orange zest was a little too dominant, so I suggest you eliminate it altogether.  Lastly, 1 teaspoon of salt seemed a bit much; 1/2 tsp is perfect.   The recipe didn't include them, but I added 1 cup raisins to the batter.

Makes: 1 loaf

4 tablespoons (1/2 stick) cold butter, plus butter for the pan2 cups all-purpose flour 1 cup brown sugar (golden or dark)1 ½ teaspoons baking powder½ teaspoon baking soda1 teaspoon salt (I recommend 1/2 tsp)¾ cup almond milk1 tablespoon grated orange zest (I recommend you eliminate this)1 egg1 cup grated carrots½ cup sliced almonds
1 cup raisins

1. Heat the oven to 350d F. Grease a 9 x 5-inch loaf pan with butter or spray with cooking spray. (I suggest you use a smaller loaf pan...the bread comes out much nicer and cooks up perfectly).

2. Stir together the dry ingredients. Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)

3. Beat together the milk, zest and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the grated carrots, raisins and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before removing from the pan.

PASTA WITH SPINACH PESTO

PASTA WITH SPINACH PESTO 

click here for a printable recipe
1 lb pasta (spaghetti, penne, fettuccine or linguini)Coarse salt and ground pepper1 10-oz pkg of frozen spinach, thawed and squeezed dry1/3 cup grated parmesan cheese (plus more for serving)2 tablespoons toasted pine nuts, plus more for serving1 garlic clove1 teaspoon grated zest plus 2 tablespoons lemon juice ¼ cup olive oil
Optional, 4 oz soft goat cheese
Cook the pasta in a large pot of boiling, salted water until al dente (I usually cook it 1 minute less than the package directs).  Reserve 1 cup of the pasta cooking water.  Drain the pasta and return it to the pot.
While the pasta is cooking, place the spinach, parmesan, 2 tablespoons pine nuts, garlic, lemon zest and juice in a food processor or blender.  Process until a paste forms.  With the motor running, add oil and ¼ cup cold water, and process until smooth and creamy, about 1 minute.  Season with salt and pepper.  Add to the pasta and toss, adding reserved pasta water a little at a time until the sauce is thinned slightly and coats the pasta. 
If desired, stir in the goat cheese when you add the pesto to the pasta.
Serve, sprinkled with additional Parmesan and nuts.

Butterflies and Clouds

Butterflies and Clouds (Bats and Cobwebs)

Ingredients

• 1 (8 ounce) package farfalle (bow tie) pasta
• 1 pound ground beef
• 1 small onion, chopped (optional)
• 1 (28 ounce) jar pasta sauce
• 8 ounces mozzarella cheese, cut into 1/2 inch cubes
• 1/4 cup grated Parmesan cheese

Directions

Preheat oven to 400 degrees F (200 degrees C).
Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Boil pasta, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.
Cook and stir ground beef and onion in a large skillet until beef is no longer pink, about 5 minutes. Drain fat. Stir in pasta sauce and bring to a boil. Reduce heat to simmer.
Stir cooked pasta and half of the mozzarella cheese into the sauce; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan cheese.
Bake in preheated oven until lightly browned and bubbly, 15 to 20 minutes.  

http://allrecipes.com/recipe/bats-and-cobwebs/detail.aspx

Pasta e Fagioli a la Chez Ivano

 Pasta e Fagioli a la Chez Ivano

Ingredients
    •    3 pounds lean ground beef
    •    1/2 cup olive oil
    •    4 cups chopped onion
    •    2 cups chopped celery
    •    2 (4.5 ounce) jars bottled minced garlic
    •    1 teaspoon coarsely ground black pepper
    •    8 (14 ounce) cans beef broth
    •    1 (28 ounce) can crushed tomatoes
    •    1 (6 ounce) can tomato paste
    •    2 1/2 teaspoons dried thyme
    •    2 1/2 teaspoons dried basil
    •    2 1/2 teaspoons dried oregano
    •    2 tablespoons dried parsley
    •    2 cups ditalini pasta
    •    2 (15 ounce) cans kidney beans, drained and rinsed

Directions
    1.    In a large pot over medium heat, cook beef until no longer pink. Drain and set aside.
    2.    In the same pot, heat the olive oil. Cook onion, celery, garlic and black pepper until vegetables are tender, 10 minutes. Stir in beef broth, crushed tomatoes and tomato paste. Season with thyme, basil, oregano and parsley. Cover, reduce heat and simmer 1 hour. (At this point, you may put the pot on a back burner to keep warm and continue with the next steps about 1 hour prior to serving, if you wish.)
    3.    Stir in the beef and simmer 15 minutes. Stir in the pasta and cook until al dente, 8 to 10 minutes. Stir in the beans and heat through, 10 to 15 minutes.


http://allrecipes.com/recipe/pasta-e-fagioli-a-la-chez-ivano/detail.aspx