Sweet Potato Braids

Sweet Potato Braids

Ingredients:

• 2 packages of active dry yeast
• 1/4 cup warm milk (110-115 degrees)
• 1 cup of mashed sweet potatoes (1 cup canned pumpkin can be substituted)
• 1 3/4 cups milk
• 1/4 cup veg. oil
• 1 egg
• 4 cups all purpose flour
• 2 cups whole wheat flour
• 1 tsp salt
• Optional: 1/2 cup dried cranberries, nutmeg and/or cinnamon 

Instructions:

1. Mix yeast and warm milk in large bowl; let stand for 5 minutes. Stir in sweet potatoes, milk, oil, and egg. Add 3 cups all-purpose flour, whole wheat four, and salt; mixing until smooth. Mix enough remaining all-purpose flour to make smooth dough.
2. Knead dough on floured surface until smooth and elastic, about 5 minutes.
3. Place dough in a bowl; let rise, covered, in a warm place until double in size, about 1 hour.
4. Punch down dough. Divide dough into 2 equal halves. Divide each half into thirds.
5. Roll pieces of dough into strips, 12 inches long. Braid 3 strips; fold ends under and place on greased cookie sheet. Repeat with remaining dough. Let rise, loosely covered, until double in size, about 30 - 40 minutes.
6. Bake until breads are golden and sound hollow when tapped, 45 to 55 minutes. Transfer to wire racks and cool.

Granola Bread

Granola Bread

Makes: 2 loaves (16 servings)

Nutrition Information: per serving, Calories 87; fat 1.3g; protein 2.6g; carbs 16.7g

Ingredients:

• 2 packages active dry yeast
• 3/4 cup warm water (110-115 degrees)
• 2 tbs light brown sugar
• 1 1/4 cups buttermilk
• 3 cups all-purpose flour
• 3/4 to 1 1/2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp salt
• 2-3 tbs butter softened
• 1 1/2 cups low-fat granola
• Buttermilk

Instructions:

1. Mix yeast, warm water, and brown sugar in large mixer bowl; let stand 5 minutes. Add buttermilk, all-purpose flour, 3/4 cup whole wheat flour, baking powder, salt, butter, mix on low speed until smooth. 
2. Mix in granola and enough remaining 3/4 cup whole wheat flour to make smooth dough (dough will be slightly sticky).
3. Knead dough on floured surface until smooth and elastic, about 5 minutes. Divide dough into 2 equal pieces. Roll each piece into a rectangle 18 x 10 inches. Roll up, beginning at short ends. Press each end to seal. Place loaves, seam side down in greased 9x5" loaf pans. Let rise, covered in warm place until double in size, about 1 hour.
4. Brush tops of loaves with buttermilk. Bake at 375 degrees until loaves are golden and sound hollow when tapped, 40 to 45 minutes. Remove from pans cool on wire racks.

Lentil Salad

Brown Lentil Salad

Makes: Approximately 2 cups
Time: About 45 minutes with 1 hour chill

Ingredients:

• 1/3 cup uncooked lentils
• 1 1/2 cups water or vegetable broth
• 1 cup chopped parsley
• 1/4 cup prepared bulgur (soaking method works better)
• 1/2 cup carrots diced
• 1/4 cup red onion diced
• 1/4 cup feta cheese crumbles
• Juice of 1/2 lemon
• 2 tbs olive oil
• 1 tsp vinegar
• salt

Instructions:

1. Saute carrot in olive oil about 7 minutes. Add 1 1/2 cups water, 1/3 cup lentils. Simmer until water is absorbed and lentils are soft; about 20 minutes.
2. Chill prepared bulgur and cooked lentils until cool.
3. Mix all other ingredients in serving bowl. Add bulgur and lentils when they are cool. Chill for 1 hour before serving.

Spring Risotto

Spring Risotto

From: Cuisine at Home, Issue No. 68
Makes: 6 cups
Total Time: 1 hour
Nutrition: per cup - 288 cal; 11g fat; 31g carbs; 4g fiber; 17g protein.

Ingredients:

• 3 oz prosciutto, diced (Omit if vegetarian)
• 2 tbs asparagus, trimmed, cut into 1" pieces
• 1 tbs shallots, minced
• 2 tsp garlic, minced
• 1 1/2 cups dry arborio rice
• 1/2 cup dry white wine
• 6 cups chicken broth, hot
• 2 cups fresh spinach, chopped
• 1 cup frozen peas, thawed
• 2 tbs chopped fresh chives
• 1/2 tsp chopped fresh tarragon
• 1/2 cup parmesan, shredded
• Salt and pepper to taste

Instructions:

1. Fry prosciutto in 1 tbs oil in a large saute pan over medium heat until crisp, 3-5 minutes, remove and set aside. Add asparagus to pan and saute until tender, about 5 minutes; remove and set aside. Return pan to medium low heat. Saute shallots and garlic in remaining oil until translucent; stir in rice to coat. Add wine and cook until absorbed, 2-3 minutes.
2. Ladle 1 cup broth over rice and simmer until it is nearly absorbed, stirring often with a wooden spoon. Continue adding broth, 1 cup at a time, until rice is creamy and tender, 20-25 minutes. Fold asparagus, spinach, peas, herbs, cheese, and seasonings into risotto. Garnish with prosciutto.

Curried Potato and Pea Samosas

Curried Potato and Pea Samosas

From: Cuisine at Home, Issue No. 68
Makes: 4 samosas
Total Time: 45 minutes
Nutrition: per samosas - 612 cal, 34g total fat; 70g carbs; 3g fiber; 7g protein

Ingredients:

• 1/2 lb yukon gold potatoes, diced
• 3/4 cup water
• 1/2 cup onion, diced
• 1 tbs garlic, minced
• 2 tbs butter
• 2 tbs curry powder
• 1/2 cup vegetable or chicken broth
• 1/2 cup frozen peas
• Juice of 1/2 a lime
• Salt to taste
• 1 pkg purchased pie dough (15 oz)

Instructions:

1. Preheat oven to 450 degrees; line a baking sheet with parchment.
2. Cook potatoes in salted water in a large saute pan, covered, over medium heat until tender, 10 minutes, stirring occasionally. Drain, set aside, and return pan to burner.
3. Saute onion and garlic in butter over medium heat until onion begins to soften, about 3 minutes. Stir in curry powder and cook 30 seconds. Deglaze with broth, then add peas and reserved potatoes; bring to a boil. Cook 1 minute, add lime juice, and season with salt; cool slightly.
4. To assemble, unroll pie dough rounds and cut each into quarters. Spoon 1/2 cup curry mixture in the center of 4 quarters. Place other quarters on top of mixture and seal samosas with fingers, crimp with a fork, and carefully transfer to prepared baking sheet. Bake until golden, 15 minutes.

Simple Marinara

Simple Marinara Sauce

From: Cuisine at Home, Issue No. 67
Makes: 3 cups
Total Time: 30 minutes
Notes: Freezes well

Ingredients:

• 1/4 cup olive oil
• 1 cup onion, diced
• 3 garlic cloves, sliced
• 1/4 tsp red pepper flakes
• 4 cups fresh tomatoes, halved or quartered if large
• 1 tsp sugar optional
• Salt and pepper to taste
• 1/4 cup fresh basil leaves, thinly sliced

Instructions:

1. Heat oil in large saute pan over medium heat. Add onion and cook until soft, about 6 minutes. Stir in garlic and pepper flakes; saute 1 minute.
2. Add tomatoes and sugar. Cook until tomatoes soften, about 5 minutes, then coarsely crush with a potato masher. Simmer 5-8 minutes to thicken, then season sauce with salt and pepper. Pulse in a food processor or with an immersion blender if desired. Finish with basil.

Roasted Sweet Potatoes

Roasted Sweet Potatoes 

From: Cuisine at Home, Issue No. 67
Makes: 8 cups
Total Time: 45 minutes
Nutrition: per cup - 317 cal, 9g total fat, 58g carbs, 6g fiber, 3g protein.

Ingredients:

• 1/3 cup olive oil
• 3 1/2 lbs sweet potatoes, peeled, cut into 1" chunks
• 1/2 tsp cayenne
• salt to tatste
• 1/2 cup honey
• 1/4 cup fresh lime juice
• 1/4 tsp ground cinnamon
• chopped fresh cilantro

Instructions:

1. Preheat oven to 425 degrees
2. Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated. Transfer to a baking sheet and roast until fork tender, 25 minutes.
3. Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast. Once potatoes are tender, coat with glaze and roast five more minutes. Garnish with cilantro.

Rice Veracruz

Rice Veracruz

From: Cuisine at Home, Issue No. 69
Makes: 4 cups
Total Time: 40 minutes
Nutrition: per cup - 267 cal, 7g fat, 46g carb, 1g fiber, 8g protein.

Ingredients:

• 1 cup dry converted rice
• Chicken broth per rice package instructions (OR Vegetable Broth)
• 1/3 cup onion, diced
• 1/3 cup red bell pepper, diced
• 1/3 cup poblano pepper, diced
• 1 tbs olive oil
• 1 tbs garlic, chopped
• 1/2 tsp paprika
• 1 cup tomatoes, seeded, diced
• 1/2 cup pimiento-stuffed green olives, sliced
• 1/3 cup chopped fresh parsley
• 1 tbs cappers, drained
• salt and pepper to taste

Instructions:

1. Cook rice according to package directions, but substitute broth for the water.
2. Saute onion, bell pepper, and poblano in oil in a large saute pan over medium-high heat. Cook until soft, about 3 minutes, then add garlic and paprika. Saute an additional minute.
3. Off heat stir in rice and remaining ingredients.

Tuscan Bean Pasta

Tuscan Bean Pasta


From: Cuisine at Home, Issue No. 69
Makes: 6 cups
Total Time: 30 minutes
Nutrition: per 1 cup with 1 tbs gremolata - 347 calories, 11g fat, 44g carbs, 6g fiber, 13g protein.

Ingredients:
For Pasta Salad

• 3/4 lb refrigerated or frozen filled pasta (ravioli or tortellini)
• 1/2 cup onion, diced
• 1/4 cup carrot, diced
• 1 tbs garlic, minced
• 1 tbs minced fresh thyme
• 1/4 tsp red pepper flakes
• 2 tbs olive oil
• 1 1/2 cups chicken broth (OR Vegetable Broth)
• 3/4 cup dry white wine
• 1  tbs fresh lemon juice
• 1 can cannellini beans, drained, rinsed (15 oz)
• 1 cup grape tomatoes, halved
• salt and pepper to taste
• 4 cups salad greens (escarole or spring greens mix)
• shredded Parmesan

For Lemon-Thyme Gremolata:

• 1/2 cup fresh bread crumbs
• 1 tbs olive oil
• 1 tbs minced fresh thyme
• 2 tsp lemon zest, minced
• salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions. Drain and set aside.
2. Sweat onions, carrot, garlic, thyme, and pepper flakes in oil in a large saute pan over medium-low heat until carrots are tender, about 15 minutes. Stir in broth, wine, and lemon juice, and bring to a boil. Add cooked pasta, beans and tomatoes, simmering just to heat through. Off heat, season with salt and pepper.
3. To serve, place 1 cup salad in each of 4 bowls. Top with broth, pasta, gremolata and Parmesan.
4. For the gremolata: toast crumbs in oil in a small nonstick skillet over medium heat until golden, stirring often. Transfer to a bowl and toss with remaining ingredients.

Avocado Hummus

Avocado Hummus

From: Cuisine at Home, Issue No. 61
Makes: 1 1/2 cups hummus, 24 chips
Total Time: 30 minutes

Ingredients:

• 2 cloves garlic
• 1 cup lightly packed parsley leaves
• 1 cup chickpeas, drained, rinsed
• 1 avocado, halved, pitted
• 2 tbs fresh lemon juice
• 2 tbs olive oil
• 1 tsp toasted sesame oil
• 3 pitas (7" in diameter)
• 2 tbs olive oil
• salt for sprinkling

Instructions:

1. Preheat oven (for pita chips) to 425 degrees.
2. Mince garlic in food processor. Add parsley and process until minced. Add chickpeas, avocado, lemon juice, oils, and salt; process until smooth, 1-2 minutes, scraping the side of the bowl. Transfer humus to a serving bowl, and drizzle with olive oil.
3. Brush both sides of pitas with oil, then cut into wedges. Arrange on a baking sheet, sprinkle with salt, and bake until golden, 5-7 minutes. Serve chips with hummus.

Zucchini Cakes

Zucchini Cakes with Diavolo Sauce

From: Cuisine at Home, Issue No. 66
Makes: 8-10 cakes
Total Time: 30 minutes
Nutrition: per 2 cakes with 1/3 cup sauce - 220 calories; 11g total fat; 20g carbs, 2g fiber, 8g protein.

Ingredients:
For the Cakes:

• 4 cups zucchini, grated
• 1/2 cup onion, grated
• 1 cup panko crumbs
• 2 eggs
• 1 tsp salt
• 1/2 tsp baking powder
• 4 tbs olive oil
• fresh parsley
• grated parmesan

For the Diavolo Sauce:

• 1/4 cup prosciutto, diced
• 1 tbs olive oil
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1 tbs tomato paste
• 1 tsp garlic, minced
• 1/2 cup white wine vinegar
• 2 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp dried basil leaves
• salt to taste

Instructions:

1. Saute prosciutto in oil in a large nonstick skillet over medium high heat until crisp, 3-4 minutes. Add onion and bell pepper, saute 5 minutes, then stir in tomato paste and garlic; cook 2 minutes.
2. Deglaze with wine, reduce until nearly evaporated, then add reaming ingredients (except salt). Bring to a boil and simmer 8-10 minutes. Season with salt and keep warm until ready to serve.
3. Strain grated zucchini and onion in a salad spinner (or pat dry with paper towel) to remove excess moisture. Transfer to a large bowl and stir in panko.
4. Whisk eggs, salt and baking powder together in a small bowl then stir into zucchini mixture.
5. Heat 2 tbs oil in a non-stick skillet over medium. When hot, drop mounds of batter into the pam, using a 1/3 cup measure. Fry cakes golden, then carefully flip and cook until golden on the other side, about 4 minutes per side. Transfer to a papertowl lined plate and keep warm.
6. Fry remaining cakes in remaining oil.
7. To serve, divide sauce among 4 plates, top with 2 cakes, and garnish with paresley.

Country Dijon Potatoes

Country Dijon Potatoes

From: Cuisine at Home, Issue No. 66
Makes: 4 cups
Total Time: 1 hour
Nutrition: per 1/2 cup - 117 cal; 7g fat; 13g carbs; 1g fiber; 2g protein

Ingredients:

• 1 1/4 lb red potatoes, quartered
• 3 tbs shallots, minced
• 3 tbs white wine vinegar
• 2 tbs olive oil
• 1 tbs dijon mustard
• 1 tsp sugar
• salt and pepper to taste
• 3 cups arugula

Instructions:

1. Boil potatoes in salted water in a saucepan over high heat just until tender, about 8 minutes. Drain, rinse, then spread on a baking sheet and chill until completely cold (potatoes may be made up to 1 day in advance).
2. Whisk shallots, vinegar, oil, mustard, sugar, salt, and pepper together in a large bowl until combined.
3. Saute chilled potatoes in a cast iron skillet over medium heat in 1 layer until browned on 1 side, about 10 minutes. Stir potatoes and continue to brown and crisp, 10-15 minutes more. Toss warm potatoes with vinaigrette and arugula until coated.

Tortellini & Butternut Squash

Tortellini and Butternut Squash

From: Cuisine at Home, Issue No. 65
Makes: 4 cups
Total time: 30 minutes
Nutrition: per cup - 395 cal; 23g fat; 39g carbs; 3g fiber; 11g protein

Ingredients:

• 1 1/2 cups butternut squash, peeled, cubed
• 1/2 lb refrigerated cheese tortellini (about 2 cups)
• 1 tbs olive oil
• 2 slices prosciutto, cut into thin ribbons (1 oz) (Omit for vegetarian)
• 5 tbs butter, cubed
• 1 large sprig of fresh sage (about 10 leaves)
• 2 tbs dry white wine
• 1 tsp sugar
• Juice of 1/2 lemon
• Chopped fresh parsley
• Fresh ground black pepper

Ingredients:

1. Cook squash in a saucepan of boiling salted water for 3 minutes. Add the tortellini; cook according to package directions and until squash is tender. Drain pasta and squash; set aside.
2. Heat oil in skillet over medium high. Add prosciutto, cook until crisp, then drain on a paper towel-lined plate. Return skillet to burner (with drippings); reduce heat to medium.
3. Melt butter in the skillet. Add sage sprig and cook until butter browns, about 4 minutes; remove sage and discard. Stir in wine and sugar; cook 30 seconds, then add reserved squash, tortellini, and prosciutto. Toss to heat through.
4. Off heat, finish with lemon juice, parsley and pepper.

Harvest Baked Apples

Harvest Baked Apples

From: Cuisine at Home, Issue No. 65
Makes: 4 apples
Total Time: 1 1/4 hour
Nutrition: per apple - 367 cal; 14g total fat; 61g carb; 7g fiber; 5g protein

Ingredients:

• 4 Braeburn or Gala apples
• 1/3 cup dried currents
• 1/4 cup almonds, chopped
• 2 tbs brown sugar
• 1 tbs dark rum
• 2 tsp flour
• 1/2 tsp ground cinnamon
• Juice of 1/2 a lemon
• salt to taste
• 1/2 cup apple cider, divided
• 2 tbs butter cut into 8 cubes
• 1/4 cup rolled oats
• 2 tbs flour
• 2 tbs sugar
• 1 tbs butter, cold, cubed
• 1 tbs water
• 1/2 tsp ground cinnamon
• 1/4 tsp almond extract
• 1/4 cup plain yogurt divided

Instructions:

1. Preheat oven to 350 degrees; lightly coat a 9" glass pie plate or square baking dish with nonstick spray.
2. Prepare apples using a mellon baller to dig out the inside of the apples (do not cut the bottom but remove core); you need enough space inside the apple for about 1/4 cup of filling. Chop the seedless flesh for filling.
3. Combine chopped apple, currants, almonds, brown sugar, rum, 2 tsp flour, 1/2 tsp cinnamon, lemon juice, and salt in a bowl. Stuff filling into apples and arrange in the prepared dish. Pour 1 tbs cider into each cavity, then top with a cube of butter; add remaining cider and butter to baking dish.
4. Blend oats, 2 tbs flour, sugar, 1 tbs butter, water, 1/2 tsp cinnamon, almond extract, and salt in a bowl until crumbly using your fingers. Top each apple with a generous tablespoon of the mixture, packing so it adheres. Bake apples 35-45 minutes, or until easily pierced with a knife, but not mushy (baking time may vary depending on size). Let apples cool in the pan 10 minutes.
5. To serve, transfer apples t small plates, top with yogurt and drizzle with pan juices.

Curried New Potato & Pea Soup

Curried New Potato and Pea Soup

From: Cuisine at Home, Issue No. 62
Makes: 4 cups
Total Time: 40 minutes
Nutrition: per cup - 206 cal; 8g fat; 26g carb; 4g fiber; 8g protein

Ingredients:

• 1 tbs butter
• 8 oz yellow new potatoes, diced (about 1 1/2 cups)
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 tbs flour
• 1 tbs curry powder
• 1 tsp garam masala
• pinch of red pepper flakes
• 2 cups chicken broth
• 1 cup whole milk
• 2 tsp sugar
• 1 cup frozen peas
• Juice of 1/2 lime
• salt to taste
• plain yogurt
• chopped fresh cilantro

Instructions:

1. Sweat potatoes, onion, garlic in 1 tbs butter in a large sauce pan over medium heat. Cook until onion is translucent, about 5 minutes.
2. Stir in flour and spices; saute for 30 seconds, stirring constantly. Add broth, milk and sugar. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until potatoes are tender, stirring occasionally.
3. Season with lime juice and salt. Garnish with yogurt and cilantro.

Autumn Beet Salad

Autumn Beet Salad

From: Cuisine at Home, Issue No. 71
Makes: 9 cups
Total Time: 30 minutes + steaming
Nutrition: per cup - 92 calories; 6g fat; 9g carbs; 66mg sodium; 3g fiber; 2g protein.

Ingredients:

• 1 lb beets, peeled, halved if large
• 1/4 cup olive oil
• 3 tbs apple cider vinegar
• 1 tbs apple juice concentrate
• 1 tsp whole grain mustard
• 1 tsp caraway seeds toasted and crushed
• salt to taste
• 4 cups savoy cabbage, thinly sliced
• 2 cups fennel, shaved
• 1 cup fennel fronds, torn

Instructions:

1. Arrange beets in a steamer basket inside a pot with 1" of water in bottom (do not let the beets touch the water). Cover and steam over medium-high heat until tender, 35-40 minutes. Do not let water evaporate completely. Cut beets into wedges.
2. Whisk oil, vinegar, juice concentrate, mustard, caraway, and salt together in a bowl until combined.
3. Toss cabbage, fennel, and fronds with half of vinaigrette to coat; toss beets in a second bowl with remaining vinaigrette to prevent beets from staining the salad. Divide salad among plates; top with dressed beets.

Southwest Pasta Salad

Southwest Pasta Salad

From: Cuisine at Home, Issue No. 75
Makes: 12-13 cups
Total Time: 20 minutes
Nutrition: per 1/2 cup - 155 cal; 7g fat (1g sat); 0mg chol; 38mg sodium; 20g carbs; 3g fiber; 3g protein.

Ingredients:

• 1 lb dry pasta (rotini or farfalle)
• 1 lb frozen corn, thawed
• 1 can sliced black olives (3.8 oz) drained
• 2 red bell peppers, diced
• 1 1/2 cups sliced scallions
• 3 tbs chopped garlic
• 2/3 cup olive oil
• 1/3 cup fresh lime juice
• 1-2 tbs white wine vinegar
• 1 tbs minced fresh oregano or 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and pepper to taste
• 2 avocados, peeled, pitted and diced

Instructions:

1. Prepare pasta according to package directions; drain and toss with corn, olives, bell peppers, scallions, and garlic in a large bowl.
2. Whisk together oil, lime juice, vinegar, oregano, cumin, coriander, and cayenne in a bowl. Pour over pasta-vegetable mixture and toss to coat. Season pasta with salt and pepper. Gently stir in avocados just before serving.

Spanakopita

Spanakopita

From: Cuisine at Home, Issue No.75
Makes: 16 servings
Total time: 1 1/2 hours
Nutrition: per serving- 179 cal; 12g fat (4g sat); 50mg chol; 322mg sodium; 13g carbs; 2g fiber; 7g protein.

Ingredients:

• 1 cup diced onion
• 1 cup diced fennel
• 1 cup diced scallions
• 7 tbs extra virgin olive oil
• 1 1/2 lbs frozen chopped spinach, thawed
• 1  cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 2 eggs beaten
• 1/2 cup grated Parmesan cheese
• 8 oz feta cheese, crumbled
• salt and pepper
• 1 egg yolk
• 1 tbs milk

Instructions:

1. Preheat oven to 350 degrees. Brush bottom of an 8-inch square dish with olive oil.
2. Sweat onion, scallions, and fennel in 3 tbs of olive oil in a large pot over medium heat, covered, until vegetables are translucent, 10-15 minutes.
3. Stir in spinach, parsley, and dill. Cover; allow spinach to warm through.
4. Drain spinach mixture and squeeze dry, in batches, in a towel. Allow mixture to cool. Cut Stack of phyllo sheets into an 8-inch square.
5. Combine spinach mixture, 2 eggs, feta, Parmesan, salt and pepper.
6. Layer 10 sheets of phyllo dough in prepared dish, brushing some of the remaining 4 tbs olive oil lightly over each layer. Top phyllo with spinach mixture. Layer remaining phyllo over spinach mixture, brushing each sheet lightly with oil.
7. Whisk together egg yolk and milk; brush on top sheet of phyllo. Using a knife, cut evenly spaced 1-inch slits in phyllo layers down to the filling.
8. Bake spanakopita 30-35 minutes. Serve it hot or at room temperature. 

Spanish Quinoa

Spanish Quinoa

From: Cuisine at Home, Issue No. 75
Makes: 4 servings
Total Time: 30 minutes
Nutrition: per serving- 225 cal; 6g fat (1g sat); 0mg chol; 371mg sodium; 38g carbs; 6g fiber; 8g protein.

Ingredients:

• 2 cloves garlic, minced
• 1 tbs extra-virgin olive oil
• 2/3 cup uncooked quinoa
• 1/4 cup low-sodium chicken broth (OR Vegetable Broth)
• 1 cup water
• 1 bay leaf
• 1 tsp saffron threads
• 1 tsp salt
• 1 cup frozen peas
• 1/4 cup diced dried figs (2 oz)
• 2 tbs jarred chopped pimientos, drained

Instructions:

1. Saute garlic in oil in medium saute pan over medium heat. When garlic becomes fragrant, add quinoa. Stir for 1 minute to toast quinoa. Deglaze pan with chicken broth.
2. Add water, bay leaf, saffron and salt; stir lightly. Bring liquid to a boil. Reduce heat until liquid simmers; cover pan and cook quinoa for 20 minutes.
3. Remove pan from heat. Remove and discard bay leaf. Stir in peas, figs and pimientos. Cover pan and let quinoa sit for 5 minutes. Fluff before serving.

Split Pea Supper

Split Pea Supper

From: Cuisine at Home, Issue No. 73
Makes: 2 servings (4 cups)
Total Time: 1 hour
Nutrition: per serving- 687 cal; 21g fat (7g sat); 26mg chol; 89g carbs; 656mg sodium; 33g fiber; 41g protein.

Ingredients:

• 2 strips thick-sliced bacon, chopped
• 1 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/2 tsp caraway seeds
• 2 1/2 cups water
• 2 1/2 cups low-sodium chicken broth (Or Vegetable Broth)
• 1 cup dried split peas, rinsed and picked through
• 1 cup frozen green peas
• 2 tsp pickapeppa or Worcestershire sauce
• salt and pepper to taste
• 2 slices rye bread, cubed
• 1 Tbs butter
• 1 tbs minced fresh parsley

Instructions:

• Saute bacon in a large saucepan over medium-high heat. Once bacon is crisp, remove to drain on a paper-towel lined plate. Reserve 1 tbs drippings in pan.
• Add onion, carrot, celery, and caraway seeds; saute until onion is softened, about 3 minutes.
• Stir in water, broth, and split peas. Bring to a boil; reduce heat, and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Pickapeppa sauce. Return soup to a boil. Season soup with salt and pepper.
• Toast bread cubes in a nonstick pan over medium-low heat, tossing often. When cubes are crisp and slightly golden, add butter and cook until cubes are golden brown. Top each serving of soup with reserved bacon, parsley and croutons.

Brothy Asian Greens

Brothy Asian Greens

From: Cuisine at Home, Issue No. 73
Makes: 4 cups
Total Time: 25 minutes
Nutrition: Per 1 cup serving- 127 calories; 1g fat (0 sat); 0 mg chol; 22g carbs; 629mg sodium; 3g fiber; 8g protein.

Ingredients:

• 2 1/2 cups low-sodium chicken broth (OR Vegetable Broth)
• 1/4 cup dry sherry
• 1/4 cup low sodium soy sauce
• 2 tbs sugar
• 2 tbs minced fresh ginger
• 2 oz whole wheat spaghetti
• 4 oz shiitake mushrooms, stemmed and sliced (substitute or add soy beens or white beans)
• 4 cups assorted Asian greens (Bok choy, mustard greens, Napa cabbage)
• 1/4 cup sliced scallions

Instructions:

1. Bring large pot of salted water to boil for spaghetti.
2. Combine broth, sherry, soy sauce, sugar, and ginger in a saucepan. Cover and simmer over medium heat for 5 minutes.
3. Boil spaghetti in water according to package directions until al dente; DO NOT over cook. Drain and set aside.
4. Add mushrooms to broth mixture; simmer until tender, about 5 minutes. Stir in greens and spaghetti. Divide spaghetti, vegetables and broth between 4 bowls. Garnish with scallions.

Beet Tabbouleh

Beet Tabbouleh

From: Cuisine at Home, Issue No. 73
Makes: 8 servings (4 cups)
Total Time: 20 minutes plus soaking and cooking beets
Nutrition: per serving (1/2 cup)- 139 calories; 9g fat (2 sat); 4mg chol; 14 carbs; 73mg sodium; 3g fiber; 3g protein.

Ingredients:
For the Vinaigrette -

• 3 tbs lemon juice
• 2 tbs minced shallots
• 2 tsp honey
• salt and pepper to taste
• 1 tbs olive oil
• 1 tbs walnut oil (or additional olive oil)

For the Tabbouleh -

• 2 cups presoaked bulgur
• 1 cup diced cooked beets (5 oz)
• 1/3 cup each chopped fresh parsley and mint leaves
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled feta cheese

Instructions:

1. Cook beets and soak bulgur according to package directions.
2. Whisk lemon juice, shallots, honey, salt, and pepper together in a bowl. Drizzle in olive and walnut oils, whisking constantly until blended.
3. Add bulgur, beets, parsley, mint, and walnuts. Toss to coat with vinaigrette. Garnish salad with feta.

Falafels

Falafels

From: Cuisine at Home, Issue No. 73
Makes: 4 servings (3 falafels each)
Total Time: 1 hour
Nutrition: per 3 falafels with 1/4 of yogurt sauce - 242 cal; 10g fat (1 sat); 46 mg chol; 31g carbs; 463 mg sodium; 5 g fiber; 10 g protein.

Ingredients:

For the falafels:

• 2 tbs olive oil
• 1 can chickpeas, drained and rinsed (15oz)
• 1 cup diced onion
• 3 garlic cloves, smashed
• 1/4 cup each packed fresh cilantro and parsley
• zest of one small lemon
• 1/2  tsp salt
• 1/2 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1/2 tsp baking powder
• 1/3 cup all purpose flour
• 1 egg, beaten

For the Yogurt Sauce:

• 1/2 cup plain nonfat yogurt
• 1/4 cup seeded and minced cucumber squeezed dry
• 2 tsp fresh lemon juice
• 1 tsp minced garlic
• salt and cayenne pepper

To Serve:

• Grilled pita wedges
• Diced tomatoes
• shredded lettuce
• cucumber slices

Instructions:

1. Coat a 9 x 13-inch metal baking pan with nonstick spray and 1 tbs olive oil and place inside oven. Preheat oven to 375 degrees.
2. Pulse chickpeas, onion, 3 garlic cloves, cilantro, parsley, zest, salt, cumin, pepper flakes, and baking powder in a food processor until minced but not a paste. Transfer to a bowl and stir in flour and egg until fully incorporated.
3. Drop mixture into balls the size of golf balls onto hot baking sheet (a No. 30 scoop works well) and bake 20 minutes. Brush falafels with remaining oil, flip, and bake until golden on both sides, 15-20 minutes more.
4. Combine yogurt, cucumber, lemon juice, and 1 tsp minced garlic in a bowl. season to taste with salt and cayenne. Chill until ready to serve.
5. Serve falafels with grilled pita wedges, diced tomatoes, shredded lettuce, cucumber slices, and yogurt sauce.

Red Curry Soup

Red Curry Soup

From: Cuisine at Home, Issue No. 80
Makes: 4 servings
Nutrition: per serving - 373 calories; 25g fat; 49mg chol; 513mg sodium; 16g carbs; 2g fiber; 23g protein

Ingredients:

• 12 oz boneless, skinless chicken breast halves
• Salt and black pepper
• 1 tbs vegetable oil
• 2 cups water
• 1 can coconut milk (13.5 oz)
• 3-4 tsp purchased red curry paste
• 1 tbs fish sauce
• 1 cup thinly sliced green bell pepper
• 2 oz rice stick noodles, broken
• Additional vegetables such as peas, carrots, leeks, onion, red pepper

Instructions:

1. Season chicken with salt and pepper; cut into bite-sized pieces.
2. Heat oil in a saucepan over medium-high. Add chicken to the pan and saute until browned, 4-5 minutes, stirring occasionally.
3. Add water and coconut milk; bring to a boil. Stir in curry paste and fish sauce; simmer 2-3 minutes. 
4. Add vegetables (add longer cooking ones first, cover pan and simmer) Add noodles when vegetables are almost done. Simmer soup until noodles are softened, 3-4 minutes.

Barley-Brown Rice Salad

Barley-Brown Rice Salad

From: Cuisine at Home, Issue No. 81
Makes: 4 cups
Total Time: 25 minutes
Nutrition: per cup - 254 calories; 8g total fat; 0mg chol; 77mg sodium; 38g carbs; 6 g fiber; 6g protein

Ingredients:

• 1/2 cup dry regular or quick-cook barley
• 1/2 cup dry regular or quick-cook brown rice
• 1 cup diced cucumber
• 1 cup packed fresh basil leaves
• 1/4 cup hazelnuts
• 2 cloves garlic
• Zest and juice of 1 orange
• 2 tbs extra-virgin olive oil
• 1/8 tsp salt

Instructions:

1. Cook barley and brown rice according to package directions. After cooking, rinse grains under cool water; set aside in a colander to drain.
2. Pulse basil, hazelnuts, garlic, zest, and juice in processer or mini food chopper until finely minced. Drizzle in olive oil and continue to pulse until pest is blended; season with salt.
3. Toss grains with cucumber and pesto until coated. Season with more salt, if desired. Serve at room temperature.

Lemon Steamed Halibut with Radish Sauce

Lemon Steamed Halibut with Radish Sauce

From: Cuisine at Home, Issue No. 81
Makes: 4 servings
Total Time: 30 minutes
Nutrition: per serving: 189 calories; 5g total fat; 51mg chol; 594mg sodium; 3g carb; 1g fiber; 31g protein

Ingredients:

• 2 pieces dried lemon peel
• 2 tbs kosher salt
• 1/2 tsp white pepper
• 4 halibut filets
• 4 large basil leaves
• 1/2 cup low-sodium chicken broth
• 1/2 cup water
• 1 shallot, minced
• 2 cups radishes, rinsed and sliced into coins
• 2 tbs fresh lemon juice
• 2 tsp butter
• salt and pepper to taste

Instructions:

1. Pulse lemon peel, salt, and white pepper in a spice grinder until coarsely ground. Sprinkle 1/4 tsp of lemon salt over each fillet. Top each fillet with a basil leaf.
2. Bring water, broth and shallot for the sauce to a boil in a sauce pan over medium heat. Continue to boil uncovered, 2-3 minutes. Add radishes and lemon juice; simmer until liquid is almost completely reduced, about 10 minutes. Add butter to pan, stirring to coat the radishes; season with salt and white pepper.
3. Cut a piece of parchment to fit the bottom of a large steam basket; place steamer over a pan of water. Bring water to a gentle boil.
4. Set filets on parchment, making sure they don't touch. Cover steamer and cook fish until if flakes easily with a fork, 5-7 minutes.
5. Divide radish sauce among four plates. Set one fillet over radishes on each plate.
6. Serve with "Barley-Brown Rice Salad with cucumbers & basil-orange pesto" on this blog.

Pizza Dough

Pizza Dough

From: Cuisine at Home, Issue No. 56
Makes: 4 personal size crusts
Total Time: 1 1/4 hours

This has become a family favorite... we hardly eat pizza out anymore. I recommend "Hunts Tomato Sauce with basil, garlic & oregano" in the 8 ounce can for a quick sauce.

Ingredients:

• 1 packet active dry yeast (2 1/4 tsp)
• 1 cup warm water (105-115 degrees)
• 1 tsp honey
• 1 tbs extra-virgin olive oil
• 3 cups all purpose flour
• 1 tsp salt

Instructions:

1. Dissolve yeast in water in the mixer bowl. Stir in honey and let stand 2-3 minutes, or until the liquid begins to bubble. Add the olive oil and stir.
2. Add flour and salt to the yeast mixture. Use a paddle attachment just to mix, then change to a dough hook. Knead until the dough comes cleanly away from sides and clusters around the hook, about 5 minutes.
3. Turn out dough onto a clean work surface and briefly knead by hand. The dough should be smooth and elastic; when pressed, it should slowly spring back and not feel tacky.
4. Transfer dough to a lightly oiled bowl, turning to coat. Cover with plastic wrap and leave in warm spot to rise for 30-60 minutes. When ready, the dough will stretch when gently pulled.
5. Divide dough into 4 pieces; shape into balls, pulling down sides and tucking under as you work around the ball 4 or 5 times. To remove air bubbles, roll each ball under your palm until smooth and firm, about 1 minute. Cover with plastic wrap coated with non stick spray and let rise another 30-60 minutes. (Dough can be kept in plastic wrap in the refrigerator for 1-2 days.
6. Preheat oven to 500 degrees with baking stone in oven to heat. 
7. Press dough out on a lightly floured surface. Turn the dough, pressing on its center, to gradually spread it to a 7-8" circle, or roll it out to 10-12" for a larger, thinner crust; press around the edge for a thicker, raised rim. Transfer pizza peel dusted generously with cornmeal or flour, brush dough with oil, then top. (If you don't have a peel just use the back of a cookie sheet to transfer pizza to the heated oven stone.
8. Bake in 500 degree oven for about 10 minutes.

Grandma's Apple Pie

Pearl's Apple Pie

From: Pearl Wall Rudd

This is the best Apple Pie ever. Thank you Grandma!

Ingredients:

• 5-7 tart apples
• 3/4 - 1 cup sugar
• 2 tbs flour
• 1/8 tsp nutmeg
• 2 tbs butter

Ingredients for 2 Pie Crusts:

• 2 cups flour
• 1 tsp salt
• 2/3 cup & 2 tbs butter
• 4-5 tbs cold water
• cinnamon can be added 1 tsp for each crust

Instructions:

1. Heat oven to 350 degrees.
2. Make pie crust: Mix flour and salt, cut in butter throughly (until butter resembles tiny peas). Sprinkle in water 1 tbs at a time, mixing until all flour is moistened and dough clings to sides of bowl (almost). Gather dough into two balls, one for each crust, and flaten on a lightly floured surface. Roll out until 2 inches larger than pie plate. Fold into quarters and transfer to pie plate and unfold. Bake for 10 minutes at 350 degrees, remove and cool. Set aside second ball to make the top of the pie. Heat oven to 450 degrees
3. In a large bowl, peal and slice apples, add sugar. Mix flour, salt and spices in small bowl and then add to apples, mixing to coat.
4. Fill cool, baked pie crust with apples. Dot with soft butter and arrange top crust. 
5. Roll out second ball of dough until 2 inches larger than pie plate. Using a pizza cutter cut dough into 1 1/2 inch wide strips. Lay half of the strips across the pie vertically so that they are evenly spaced across the pie. Using the remaining strips, weave them horizontally over and under the existing vertical strips, alternating starting each strip on top or under. NOTE: It may be helpful to start in the center and lift the vertical strips as you lay the horizontal ones under and work your way to the edges. Crimp edges with thumb and forefingers.
6. Dot top of crust with butter. Bake in 450 degree oven for 10 minutes, then reduce oven heat to 350 degrees and bake for addition 40-45 minutes. Place tin foil on top if crust starts to burn.

German Chocolate Cake

German Chocolate Cake

Ingredients:

• 1 package German Sweet Chocolate
• 1/2 cup boiling water
• 1 cup butter
• 2 cups sugar
• 4 egg yolks - unbeaten
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking soda
• 1 cup buttermilk
• 2 1/2 cups flour
• 4 egg whites, stiffly beaten

Ingredients for Coconut-Pecan Frosting:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/4 lb butter
• 11/3 cup angel flake coconut
• 1 cup chopped pecans
• 1 tsp vanilla

Instructions:

1. Heat oven to 350 degrees. Melt chocolate in boiling water. Cool.
2. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla, mix well.
3. Sift together salt, soda and flour. Add alternately with buttermilk to chocolate mix, beating well after each addition. Beat until smooth.
4. Fold in beaten egg whites gently with whisk.
5. Pour into three 8-9 inch round cake layer pans, linen on the bottom with wax paper. Bake in 350 degree oven 30-40 minutes. Cool. Frost with Coconut-Pecan Frosting.
6. Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in sauce pan. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans; beat over medium heat until thick enough to spread.

Cranberry Almond Biscotti

Cranberry Almond Biscotti

From: Post Cereal Box
Makes: 2 dozen

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1 1/2 cups "Post Selects - Cranberry Almond Crunch" Cereal
• 1/2 cup dried cranberries, chopped

Optional Ingredients:

• 1/2 cup chocolate chips
• 1/4 cup melted chocolate chips to drizzle on top after cooking.

Instructions:

1. Preheat oven to 325 degrees.
2. Mix flour, baking powder and salt in small bowl, set aside. 
3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and and vanilla. Gradually add flour mixture, beating well after each addition. Stir cereal and dried cranberries into dough.
4. Divide dough into 2 equal portions; place on greased cookie sheet. Shape each portion into log 14 inches long and 2 inches wide.
5. Bake 30 minutes or until lightly browned. Remove from cookie sheet, place on cutting board, cool 10 minutes. Using a serrated knife, cut each log into diagonal slices about 3/4" thick. Place slices upright on cookie sheet 1/2" apart. Bake 12 minutes or until slightly dry. Remove from cookie sheet. Cool on wire rack. Store in tightly covered container.

Halibut with Leek

Halibut with Leek

From: Central Market H.E.B, store - San Antonio Texas
Makes: 2 filets

Goes great with mashed red potatoes.

Ingredients:

• 1 tbs butter
• 1/4 cup chopped leeks
• 1/4 cup chopped green onion
• 2 halibut filets
• 1/4 cup sour cream - don't use reduced fat.
• Salt and pepper to taste

Instructions:

1. Saute leeks and onion in butter until soft.
2. Cut fish into 2" wide strips (if desired) and add to pan with leeks and onion.
3. When fish is almost cooked, remove from pan and keep warm.
4. Add sour cream to pan and stir on low heat.
5. Place fish back in warm sour cream sauce and turn to medium heat, spoon mixture on top of fish and finish cooking. Add salt and pepper to taste.

Greek Chili

Greek Chili

From: Gullett Family Recipe
Makes: 8 servings

Ingredients:

• 1 1/2 lbs lean ground beef
• 2 medium onions, diced
• 1 tbs garlic powder
• 2 tbs vinegar
• 5 bay leaves
• 1 tbs salt
• 1 can tomato sauce - 15 oz
• 3-5 tbs chili powder
• 1 tsp crushed red pepper flakes
• 1 tsp cinnamon
• 4 dashes of Worcester sauce
• 1 tsp allspice
• 1 quart of water
• 1/2 cup green and/or red bell pepper, diced
• 2 cans diced tomatoes
• 2 cans light red kidney beans

Instructions:

1. In large soup pot, brown ground beef. Add onions, bell peppers, garlic powder, vinegar, bay leaves, salt, chili powder, red pepper flakes, cinnamon, allspice. Simmer for 2 minutes.
2. Add remaining ingredients and simmer, covered, for a minimum of 3 hours. The longer it simmers the better the flavor.

Best Ever Oatmeal Muffins

Oatmeal Muffins

From: Betty Crocker Cookbook, 1965

Makes: 12 muffins
Total Time: 35 minutes

I found this one in my mother-in-law's old Betty Crocker Cookbook. What a gem! Add 3/4 cup of any fruit or chocolate chip pieces.

Ingredients:

• 1 cup old fashion oats (quick oats work too, you just don't have to let them sit for 15 minutes in the milk.)
• 1 cup milk
• 1 cup flour
• 1/3 to 1/2 cup sugar 
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 1 egg
• 1/4 cup vegetable oil (Reduce to 1/8 cup if adding smashed fruit)

Optional:

• 3/4 cup of fresh fruit
• 1/2 cup chocolate chips (goes great with banana & walnuts)
• 1/4 - 1/3 cup walnuts

Instructions:

1. Preheat oven to 425 degrees
2. Mix oats and milk in a medium sized bowl - let stand for 15 minutes. (This is important even if you are using quick oats.)
3. Prepare muffin tin with paper liners or nonstick spray
4. Combine all dry ingredients including nuts or chocolate chips in a large wide bowl. Create a well in the center by pushing flour mixture up the sides of the bowl, leave only a thin coating at bottom of bowl.
5. Add fruit, egg, and oil to oat mixture and stir until blended. 
6. Wait until the oven is preheated. Then pour the wet mixture into the well of dry ingredients. Using large even strokes (only about 20 to 25) mix ingredients until just moist. Don't over mix, the muffins will be tougher, it is ok if there is some lumps and dry mixture visible - as long as 95% is moist.
7. Fill muffin cups 2/3 full, being careful to stir batter as little as possible.  Moving the muffins to the pre-heated oven as soon as possible is important. Don't let the wet batter sit around, the muffins are more dense if the batter sits around or is put into a cooler oven.
8. Bake at 425 degrees for 20 to 25 minutes, tops will be lightly browned.

Salmon Dijonnaise

Salmon Dijonnaise

From: Cuisine at Home, Issue No. 44
Makes 4 fillets
Total Time: 40 minutes
Nutrition: 470 calories; 59% from fat; 31g total fat; 6g carbs; 349mg sodium; 0g fiber.

Ingredients:

• 1 1/2 cups dry white wine
• 1/4 cup bottled clam juice
• 1/2 cup shallots, thinly sliced
• 2 sprigs fresh tarragon
• 1 garlic clove, smashed
• 1 bay leaf
• 1/2 tsp black peppercorns
• 1/4 tsp salt
• 4 4oz skinned salmon fillets
• 1/2 cup heavy cream
• 4 tbs cold unsalted butter thinly sliced
• 1 tbs chopped fresh tarragon
• 1 tbs country-style Dijon mustard

Instructions:

1. Preheat oven to 350 degrees.
2. Combine the first 8 ingredients in a large saute pan; bring to a boil. Reduce heat, and simmer for 5 minutes.
3. Add salmon to wine mixture, cover, and place in oven; poach 10 minutes. Remove salmon from pan; keep warm while you prepare sauce.
4. Boil poaching liquid 5 minutes, or until reduced by half. Add cream and boil 3 minutes, or until thick bubbles appear. Reduce heat to low.
5. Whisk in cold butter, one piece at a time. As each melts, add another, stirring constantly. Strain the sauce, stir in tarragon and mustard, and serve over salmon.

Chicken Cacciatore Soup

Chicken Cacciatore Soup

From: Cuisine at Home, Issue No. 44
Makes 7-8 cups
Total Time: 40 minutes

My family has taken to packing the leftovers, drained of broth, into pizza dough with mozzarella cheese to make the BEST Calzone ever!

Ingredients:

• 3 tbs olive oil
• 2 oz pancetta or bacon, diced
• 1 lb boneless, skinless chicken breasts, seasoned, sliced
• 1 cup yellow onion
• 8 oz button mushrooms, quartered
• 2 tbs chopped fresh basil
• 2 tsp garlic, minced
• 1 tsp red pepper flakes
• 1/2 cup dry red wine 
• 1 tbs balsamic vinegar
• 3 cups chicken broth
• 1 can (14.5 oz) whole tomatoes, chopped
• 1/2 cup roasted red peppers, drained, diced
• 1/2 cup kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil

Instructions:

1. Saute pacnetta in oil in a stock-pot over medium heat until crisp. Add chicken and saute 8-10 minutes to brown and cook through. Transfer to a plate.
2. Saute onion and mushrooms for 5 minutes, or until onion becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.
3. Deglaze with wine and vinegar. Cook until liquid has evaporated.
4. Stir in broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes. Add reserved chicken and simmer 5 minutes to heat through.
5. Combine olives and basil for the garnish while soup simmers.
6. Serve over polenta if desired and top with olive-basil garnish.

Asparagus-Herb Salad

Asparagus-Herb Salad

From: Cuisine at Home, Issue No. 44
Makes 3 cups
Total Time: 15 minutes
Tearing herbs by hand prevents them from turning dark and gives the salad a rustic look. To keep colors bright, toss the salad with the oil-lemon mixture just before serving.

Ingredients:

• 1 1/2 lbs fresh asparagus
• 1/2 cup torn fresh flat-leaf parsley
• 1/4 cup torn fresh dill
• 1/4 cup torn fresh mint
• Minced zest of 1 lemon
• 2 tbs extra virgin olive oil
• Juice of 1/2 a lemon
• 1/4 cup Parmesan, shaved
• Salt and pepper to taste

Instructions:

1. Trim off and discard the woody stems of the asparagus; cut the spears in half cross-wise. Then cut the bases and tips in half lengthwise, keeping them separate. 
2. Blanch the bases in boiling salted water for 1 minute; add the tips and cook an additional minute. Transfer asparagus to an ice bath, then drain and pat dry.
3. Combine herbs and zest in a large bowl. Add asparagus, oil, lemon juice, Parmesan, and seasonings; mix gently. Serve at room temperature.

Corn Salsa

Corn Salsa

From: Cuisine at Home, Issue No. 44

Serve as a garnish over your favorite enchiladas or serve with corn chips

Combine:

• 1 cup frozen corn kernels, thawed
• 1 cup avocado, diced
• 1 tomato diced
• 1/2 cup red onion, slivered
• 1 tbs minced fresh cilantro
• 1 tbs fresh lime juice
• 2 tsp jalapeno, minced

Salsa Verde

Salsa Verde

From: Cuisine at Home,  Issue No. 44
Makes: 3 cups
Total Time: 30 minutes

Ingredients:

• 1 lb tomatillos, husked, halved
• 2 poblano chiles, halved, seeded
• 1/2 cup onion, chopped
• 1 tbs vegetable oil
• 3 garlic cloves, minced
• 1/2 cup fresh cilantro leaves
• 1/2 cup flat-leaf parsley leaves
• 1 tbs fresh lime juice
• 1 tsp salt
• 1/2 cup chicken broth

Instructions:

1. Broil tomatillos and chiles for 10 minutes (the chilies will be charred and blistered in spots). Place chiles in a resealable plastic bag for 10 minutes to steam, then peel, seed and chop.
2. Saute onion in oil over med-high heat for 3 minutes add garlic; saute 1 minute. Place in food processor with tomatillos and chiles; pulse until chopped.
3. Add herbs, lime juice and salt
4. Gradually add broth; process until smooth.

Black Bean Enchiladas

Black Bean Enchiladas

From: Cuisine at Home, Issue No. 44

Makes 8 enchiladas
Total Time: 40 minutes
Nutrition: Per enchilada - 342 calories; 40% from fat; 15g total fat; 43g carbs; 1066mg sodium; 11g fiber.

Ingredients:

• 1 cup onion, chopped
• 1 tbs olive oil
• 3 garlic cloves, chopped
• 1 tsp dried oregano
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 chipotle chile in adobo sauce
• 1 tbs adobo sauce
• 1/2 tsp salt
• 1/4 cup chicken broth
• 1/2 asadero or Monterey Jack cheese, shredded
• 8 6" corn tortillas
• 2 tbs olive oil
• 2 cups "Salsa Verde" (Recipe on this blog)
• 1/2 cup queso freso or feta cheese crumbled

Additional Add-ins:

• 1 cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo
• 1 cup cooked, shredded chicken
• 1 cup cooked, shredded pork
• 1 cup bacon bits and chopped scallion
• 1 cup cooked long-grain rice

Instructions:

1. Preheat oven to 400 degrees
2. Saute onion in oil in a large nonstick skillet over medium high heat for 3 minutes. Add garlic and oregano; saute 1 minute.
3. Puree half of the beans, the chipotle, the sauce, and salt in a food processor. 
4. Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree.
5. Cover bottom of pan with 1 cup of salsa verde.
6. Fry corn tortillas in a little oil to soften them. Dip tortillas in salsa at bottom of pan to coat one side. Fill with 1/3 cup of bean mixture and roll up; placing seam side down.  Repeat with all 8 of the tortillas. Top with 1 cup of salsa verde and crumbled cheese.
7. Bake enchiladas for 10 minutes. Serve with corn salsa (also on this blog).

Pasta with Spinach Pesto, Corn, and Beans

Pasta with Spinach Pesto, Corn, and Beans

From: Cuisine at Home, Issue No. 46

Makes 4 cups
Total Time: 45 minutes
Nutrition: Per cup 410 calories; 58% from fat; 27g total fat; 31 carbs; 751mg sodium; 4g fiber

Ingredients:
For the Spinach Pesto -

• 1 cup fresh spinach, packed
• 1/2 cup basil leaves, packed
• 1/4 cup olive oil
• 2 tbs pine nuts, toasted
• 2 tbs fresh lemon juice
• 1 tbs lemon zest, chopped
• 1 clove garlic
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes

For the Pasta and Vegetables -

• 1/4 lb pappardelle (A wide, flat pasta. Fettuccine is a fine substitute)
• 2 cups fresh corn kernels
• 1 1/2 cups green beans, trimmed, halved

For the garnish -

• 1 cup tomatoes, seeded, diced
• 1 tbs white wine vinegar
• 1 tbs olive oil
• salt and pepper to taste

To Serve - 

• 1 cup whole milk ricotta 
• Drained pasta and vegetables
• Spinach pesto
• 1/2 cup Parmesan cheese, grated
• Tomato Garnish
• Olive oil, coarse sea salt, and coarsely ground black pepper

Instructions:

1. Process all pesto ingredients in a food processor until paste-like; set aside.
2. Cook pappardelle, corn, and beans in a large pot of boiling, salted water until tender but not mushy, about 7 minutes; drain. (If using another shape pasta, adjust time as package directs. When 7 minutes are left in the cooking pasta, add the vegetables.)
3. Combine ingredients for Tomato Garnish while pasta and vegetables cook.
4. To Assemble-
   Layer components by first placing ricotta in a large bowl; season with salt and pepper. Top with pasta and vegetables. Pour pesto over pasta and toss. Sprinkle with Parmesan and tomatoes, then finish with oil, salt and pepper.

Lasagna

8-Layer Lasagna

From: Cuisine at Home, Issue No. 43

Makes: One 9x13x3" Pan
Total Time: 2 1/2 hours
Nutrition: Per 1/12: 739 calories; 52% calories from fat; 42g total fat; 45g carbs; 1026mg sodium; 5g fiber.

Ingredients:
For the meat sauce-

• 1 1/2 lb  ground chuck
• 1 1/2 lb ground mild Italian sausage
• 2 cups yellow onion, diced
• 2 tbs garlic, minced
• 2 tbs tomato paste
• 2 tsp each - dried basil, thyme, and oregano
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1 can (28 oz) crushed tomatoes in puree
• 1 can (14.5 oz) diced tomatoes, drained
• 3/4 cup beef broth or water
• 2 tbs balsamic vinegar
• salt and pepper to taste

For the bechamel -

• 1/4 cup unsalted butter
• 1 cup yellow onion, diced
• 1/8 tsp cayenne
• pinch nutmeg
• 1/3 cup all-purpose flour
• 3 cups whole milk (room temperature works best)
• 10 oz Boursin cheese
• salt to taste
• 8 oz frozen chopped spinach
• 1 egg, beaten

Prepare - 

• 1 lb oven-ready lasagna sheets, paraboiled
• 1 lb fresh mozzarella, thinly sliced
• 6 oz Parmesan cheese, grated

Instructions:

1. Preheat oven to 400 degrees with rack in center.
2. Brown the meats in a large sauce pan over medium-high heat; spoon off as much of the fat as possible. Add onions, garlic, tomato paste, and seasonings. Saute until onion softens, about 8 minutes.
3. Stir in both types of tomatoes, broth, vinegar, salt and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes. Set aside.
4. Saute onion for the bechamel in melted butter in a saucepan over medium heat. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching.
5. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt. Set aside 1 cup bechamel for the top of the lasagna. Cool remaining sauce for 10 minutes. Whisk in frozen spinach and egg.
6. Prepare lasagna sheets by boiling them until pliable, 1 minute, then arrange in single layers on a foil-lined, sprayed baking sheet. Separate each layer with sprayed foil.
7. Assemble lasagna as follows: Coat a 9 x 13 x 3 inch casserole with nonstick spray; spread 1/3 cup bechamel on the bottom (it will be a thin layer). Lay three pasta sheets across the bottom of the pan, then spread another 1/3 cup bechamel over them. Spread 1 cup meat sauce on the bechamel (the meat sauce won't completely cover the pasta; it's fine if the sauces blend). Top with mozzarella, sprinkle with Parmesan, then lay three more pasta sheets across the bottom. Keep layering in this manner until all the pasta is used. Spread the last pasta layer with the reserved bechamel, then sprinkle with Parmesan.
8. Bake uncovered, until hot, bubbly and browned, about 40-45 minutes. Let rest 20-30 minutes before cutting to set the fillings.

Muddled-Herb Potatoes

Muddled-Herb Potatoes

From: Cuisine at Home Issue No. 43

Makes 4 Cups
Total Time: 20 minutes

Ingredients:

• 2 lb small red potatoes, quartered
• 1/4 cup thinly sliced fresh basil
• 1/4 cup chopped fresh chives
• 1 tbs chopped fresh rosemary
• 1 tbs olive oil
• 1 tsp salt
• 1 tsp garlic, minced
• 1/2 tsp black pepper

Instructions:

1. Boil potatoes 10 minutes, or until tender; drain well.
2. Place potatoes in a bowl, add the remaining ingredients, and coarsely mash to "muddle", or bruise, the herbs to release their flavors.

Farmhouse Vegetable and Barley Soup

From Cook's Illustrated No. 113

Ingredients:

• 1/8 oz dried porcini mushrooms
• 8 sprigs fresh parsley plus 3 Tbs chopped
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 Tbs unsalted butter
• 1 1/2 lbs leeks, white and light green parts sliced 1/2 inch think and washed thoroughly
• 2 carrots, peeled and cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/4-inch pieces
• 1/3 dry white wine
• 2 tsp soy sauce
• salt and pepper
• 6 cups water
• 4 cups low-sodium chicken broth or vegetable broth
• 1/2 cup pearl barley
• 1 garlic clove, peeled and smashed
• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
• 1 turnip, peeled and cut into 3/4 inch pieces
• 1 1/2 cups chopped green cabbage
• 1 cup frozen peas
• 1 tsp lemon juice

Instructions:

1. Grind porcini with spice grinder until they resemble fine meal, 10 - 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce. and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil, Reduce heat to medium low and simmer, partially covered for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip and cabbage are tender, 18 - 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice and chopped parsley; season with salt and pepper to taste. Serve.

Serves 6 to 8

Prep and cook time: 1 hour

Hearty French Potato Casserole

From Cook’s Illustrated No. 115

Ingredients:

• 3 slices thick-cut bacon, cut into ½-inch pieces
• 1 large onion, halved and sliced thin
• 1 ¼ tsp salt
• ½ tsp pepper
• 2 tsp chopped fresh thyme
• 1 ¼ cups low-sodium chicken broth
• 1 ¼ cups beef broth
• 3 lbs Yukon Gold potatoes, peeled
• 2 Tbs unsalted butter, cut into 4 pieces

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Grease 13 by 9-inch baking dish.

2. Cook bacon in medium saucepan over medium low heat until crisp, 10 to 13 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 1 Tbs fat from pot.
3. Return pot to medium heat and add onion and ¼ tsp salt; cook, stirring frequently, until onion is soft and golden brown, about 25 minutes, adjusting heat and adding water 1 Tbs at a time if onion or bottom of pot becomes too dark. Transfer onion to large bowl; add bacon, thyme, remaining 1 tsp salt, and pepper.
4. Add broths to now-empty saucepan and bring to a simmer over medium high heat, scraping bottom of pan to loosen any browned bits.
5. Slice potatoes ⅛ inch thick. (Do not soak or rinse potatoes, this removes the starch which is needed in this recipe.) Transfer to bowl with onion mixture and toss to combine. Transfer to prepared baking dish. Firmly press down on mixture to compress into even layer. Carefully pour hot broth over top of potatoes. Dot surface evenly with butter.
6. Bake, uncovered, until potatoes are tender and golden brown on edges and most of liquid has been absorbed, 45 to 55 minutes. Transfer to wire rack and let stand for 20 minutes to fully absorb broth before serving.

Prep and Cook time: 2 hours 15 minutes