Chickpea & Tomato Stew

Chickpea & Tomato Stew

From: Cuisine at Home Issue No. 97
Makes 14 cups
Prep time: 30 minutes
cook time: 4-5 hours high; 5-6 hours low

Ingredients:

• 1 lb dry chick peas, sorted
• 6 cups water
• 1/2 tsp baking soda
• 2 cups diced onion
• 2 Tbs canola oil
• 3 Tbs tomato paste
• 1-2 serrano chiles, seeded and minced
• 2 tbs each minced fresh ginger and garlic
• 1 tbs garam masala
• 2 tsp each ground cumin and coriander
• 1 tsp turmeric
• 1 can tomato sauce (15 oz)
• 1 can crushed tomatoes (28 oz)
• 1 can diced tomatoes in juice (28 oz)
• salt & pepper to taste
• 1.5 cups plain greek yogurt
• 1/2 cup minced fresh cilantro
• 1 tbs minced lime zest
• 2 tbs fresh lime juice

Directions:

1. For the stew, combine chickpeas, water, and baking soda in 4-6 qt slow cooker. Cover and cook chickpeas until tender on high, 3-4 hours, or on low 4-5 hours. Drain and rinse chickpeas; return to slow cooker.
2. Menawhile, saute onion in oil in a saute pan over medium heat until beginning to brown, 6-7 minutes. Add tomato paste, serrano, ginger, garlic, spices, cook until fragrant about 1 minute.
3. Deglaze pan with tomato sauce, scraping up any browned bits. Transfer mixture to slow cooker; stir in crushed and diced tomatoes and season with salt and pepper. Cover slow cooker and cook for 1 hour more.
4. For the yogurt sauce, combine yogurt, cilantro, zest and lime juice; season with salt and pepper. Serve stew with sauce and garnish with cilantro.

Mulligatawny Chicken Pot Pie

Mulligatawny Chicken Pot Pie

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 4 pot pies
Total Time: 55 minutes

Ingredients:

• 2 tbs butter
• 2 tbs curry powder
• 1 tbs garlic, minced
• 1 tbs fresh ginger, minced
• 1 tbs jalapeno, seeded, minced
• 1/2 tsp red pepper flakes
• 2 cups chicken broth
• 1 cup sweet potato, peeled diced
• 1/2 cup coconut milk
• 4 tsp corn starch
• 2 cups cooked chicken shredded
• 1/2 cup frozen peas
• 1/2 lb puff pastry dough (1 sheet) thawed.

Directions:

1. Preheat oven to 400 degrees; thaw puff pastry according to package directions. Line a baking sheet with foil.
2. Saute onion, curry powder, garlic, ginger, jalapeno, and pepper flakes in 2 tbs butter in a large pot over medium heat for 3 minutes. Stir in broth and sweet potato, increase heat to medium-high, and simmer until sweet potato is tender, 6-7 minutes.
3. Whisk coconut milk and cornstarch together in a dish, then stir into pot. Bring to a boil and simmer to thicken. 
4. Off heat stir in chicken and peas. Divide mixture evenly among 4 oven proof baking dishes and arrange on the prepared baking sheet. 
5. Roll pastry on a lightly floured surface to make a 12" square. Cut dough into 4 squares and drape over the dishes, trimming any overhang. Brush tops with 1 tbs butter and bake until pastry is golden and filling is bubbly, 25 minutes.

Chicken & Spinach Enchiladas

Chicken & Spinach Enchiladas

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 8 enchiladas
Total Time: 60 minutes

Ingredients for the sauce:

• 1/4 cup olive oil
• 8 dried New Mexico chiles, stems removed, seeded, torn
• 2 cups onion, chopped
• 6 cloves garlic, smashed
• 3 cups tomatoes, chopped
• 2 cups chicken broth
• 1 tsp sugar

Ingredients for the enchiladas:

• 2 tbs olive oil
• 1 bag fresh spinach leaves (9 oz)
• 1 1/2 cups cooked chicken shredded
• 1 cup frozen corn kernels
• 2 cups monterey Jack cheese, shredded, divided
• 1/2 cup heavy cream
• 8 6-inch flour tortillas
• 1/2 cup scallions, sliced (green part only)

Directions:

1. Preheat oven to 400 degrees; coat a 3-quart baking dish with non-stick spray.
2. Saute chiles, onion, and garlic for the sauce in 1/4 cup oil in a saute pan over medium-high heat. Cook until chiles and onion soften, about 5 minutes, then add tomatoes. Simmer 2 minutes, stir in broth, sugar, and salt, and bring to a boil. Reduce heat to medium and and simmer 15 minutes. Cool briefly, then puree in a blender.
3. Saute spinach for the enchiladas in 2 tbs oil in a large nonstick skillet over medium-high heat until wilted, 1 minute. Add chicken, corn, 1 cup cheese, and cream. Simmer 3-5 minutes and season with salt.
4. To assemble, pour 1/2 cup sauce in the prepared dish; fill each tortilla with 1/3 cup filling and roll. Place enchiladas in the dish, seam side down, then top with 1-2 cups of sauce, leaving edges dry. Sprinkle with remaining cheese. Bake 15-20 minutes, or until cheese is melted and tortillas begin to brown on the edges.
5. Garnish with scallions. Warm remaining sauce and serve with enchiladas.

Southwestern Sloppy Joes

Southwestern Sloppy Joes

From: Cuisine at Home Weeknight Menus. Vol. 2
Makes: 4-6 sandwiches
Total Time: 20 minutes

Ingredients:

• 1/3 cup mayonnaise
• 3 tbs honey
• 2 tbs fresh lime juice
• 4 cups coleslaw mix
• 2 tbs chopped fresh cilantro
• 1 lb ground pork or turkey breast
• 1/2 cup onion, minced
• 1/2 cup ketchup
• 1/3 cup frozen corn kernels, thawed
• 1/2 cup canned black beans, drained and rinsed
• 2 tbs chipotle chiles in adobo sauce, minced
• 1 can diced green chilies (4.5 oz)
• 1 tbs brown sugar
• 1 tsp ground cumin
• 2 tsp prepared yellow mustard
• whole wheat hamburger buns
• 1 cup monterey jack cheese, shredded, divided

Directions:

1. Preheat broiler to high; line a baking sheet with parchment paper.
2. Whisk mayonnaise, honey, lime juice, salt together. Toss with coleslaw mix and cilantro; chill.
3. Saute turkey and onion in oil in a nonstick skillet over medium heat for about 5 minutes. Stir in ketchup, corn, beans, chipotles, green chilies, brown sugar, mustard, cumin, salt; simmer 5 minutes.
4. Spoon into each bottom buns and arrange on baking sheet.
5. Top turkey mixture with 1/4 cup cheese. Broil top buns cut side up along with filled bottom buns until buns are toasted and cheese is melted.
6. To serve, spoon slaw onto each sandwich and top with toasted bun.

Tuna Nicoise Sandwich

Tuna Nicoise Sandwich

From: Cuisine at Home. Issue No. 100
Makes: 4 servings
Total Time: 30 minutes
Nutrition: 650 cal; 35g fat; 27g carb; 1g fiber; 53g protein.

Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/4 cup coarse-ground mustard
• 2 tbs garlic, minced
• 2 tsp each: minced lemon zest, minced fresh thyme, anchovy paste, honey
• 2 tuna steaks (1 1/2 inches thick, 12 oz each)
• 2 ciabatta buns, halved
• Green leaf lettuce
• Tomato slices
• 4 hard-cooked eggs, sliced

Directions:

1. Pre-heat grill to medium. Brush grill grate with oil.
2. Whisk together 1/2 cup oil, vinegar mustard, garlic, zest, thyme, anchovy paste, and honey; season with salt and pepper. Reserve 3 tbs vinaigrette for Provencal Beans and Potatoes if desired.
3. Marinate tuna in 1/4 cup vinaigrette, 10 minutes. Grill tuna, covered, 3-4 minutes. Flip tuna, brush with marinade, and cook to medium-rare, 3-4 minutes. Slice. Grill ciabatta until toasted, 1 minute.
4. Assemble sandwiches by drizzling 1 tbs. vinaigrette on each ciabatta half; top with lettuce, tomato, 1 egg and a quarter of the tuna, then drizzle each with another 1 tbs of vinaigrette.

Peach Pocket Pies

Peach Pocket Pies

From: Cuisine at Home. Issue No. 99
Makes: Two  4 1/2 inch pies.
Total Time: 50 minutes
Nutrition: per pie: 421 cal; 22g fat; 57g carbs; 1 g fiber; 5g protein

Ingredients:

• 2/3 cup fresh or frozen peeled and chopped peaches (thawed if frozen) 4.5 oz
• 3 tbs sugar
• 2 tsp corn starch
• 1 tsp minced lemon zest
• 1 tsp fresh lemon juice
• 1/2 tsp grated fresh ginger
• pinch of salt
• 1 purchased refrigerated pie crust
• 1 egg beaten

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Combine peaches, sugar, corn starch, zest, juice, ginger and salt.
3. Unroll crust on a lightly floured surface, then cut for circles with a 4 1/2 inch cutter. Arrange two dough circles on prepared baking sheet. Roll remaining dough circles to about 5 1/4 inch in diameter.
4. Using a slotted spoon, place 1/3 cup filling on the centers of dough circles on baking sheet. Brush egg around edges, then top with larger dough circles and press edges together to tightly seal. Crimp edges with fork. Brush tops of pies with remaining egg and sprinkle with sanding sugar. Cut two to three small slits in tops.
5. Bake pies until crusts are golden and filling bubbles, 25 to 30 minutes. Let pies cool 10-15 minutes; serve warm or at room temperature.

Chicken-Vegetable Soup

Chicken-Vegetable Soup with Ranch & Dill

From: Cuisine at Home. Issuse No. 99
Makes 4 servings (8 cups)
Total Time: 25 minutes
Nutrition: 464 cal; 11g fat; 24g carb; 2g fiber; 28g protein

Ingredients:

• 3 tbs butter
• 1 cup diced onion
• 1 tbs minced garlic
• 3 tbs all-purpose flour
• 1 pkg powdered ranch dressing seasoning (1 oz)
• 5 cups chicken broth
• 1 pkg frozen asparagus stir-fry or frozen vegetable medley (14.4 oz)
• 2 cups shredded rotisserie chicken 
• 2 tbs chopped fresh dill

Directions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic, cook until beginning to soften, 3 minutes. Whisk in flour and ranch to coat vegetables, then whisk broth and bring to a boil. Reduce heat and simmer soup until slightly thickened, 5 minutes.
3. Stir in frozen vegetables and chicken; cook just to heat through, about 5 minutes. Add dill and season with pepper.

Almond-Crusted Fish

Almond Crusted Fish with smoked paprika

From: Cuisine at Home. Issue No. 99
Makes 4 servings
Total Time: 30 minutes
Nutrition: per serving: 287 cal; 15g total fat; 71 mg chol; 7g carb; 2g fiber; 32g protein

Ingredients:

• 1/2 cup sliced almonds, toasted
• 1/4 cup panko bread crumbs
• 2 tbs chopped fresh parsley
• 1 tbs fresh thyme leaves
• 1 tbs olive oil
• 1 tbs smoked paprika
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 tilapia fillets
• olive oil

Directions:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; coat with nonstick spray.
2. Pulse almonds, panko, parsley, thyme, and 1 tbs oil in food processor until nuts are coarsely chopped. Season almond mixture with salt and pepper.
3. Combine paprika, salt, pepper. Place fillets on prepared baking sheet, sprinkle with paprika mixture, and brush with oil. Divide nut mixture among fillets, pressing to adhere. Roast fillets until firm, 12-15 minutes.

Lamb Kofte Kebab

Lamb Kofte Kebab

From: Cook's Illustrated. Issue No. 123
Serves: 4 to 6

Note: My husband spent some time in the middle east and he said this was a GREAT recipe and requests it often. Serve with rice pilaf or make into pita sandwiches with sliced red onion and fresh mint.

Ingredients:

• 1 cup plain whole-milk yogurt
• 2 tbs lemon juice
• 2 tbs tahini
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/2 cup pine nuts
• 4 garlic cloves
• 1 1/2 tsp hot smoked paprika
• 1 tsp salt
• 1 tsp ground cumin
• 1/2 tsp pepper
• 1/4 tsp ground coriander
• 1/4 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 1/2 lbs ground lamb
• 1/2 cup grated onion, drained
• 1/3 cup minced fresh parsley
• 1/3 cup fresh mint, minced
• 1 1/2 tsp unflavored gelatin

Directions:

1. For the Yogurt-Garlic Sauce. Whisk together the first 5 ingredients. Set aside.
2. Process pine nuts, garlic, paprika, salt, cumin, pepper, coriander, cloves, nutmeg, and cinnamon in food processor until coarse paste forms, 30 to 45 seconds. Transfer mixture to large bowl. Add lamb, onion, parsley, mint, and gelatin; knead with your hands until thoroughly combined and mixture feels slightly sticky, about 2 minutes.
3. Divide mixture into 8 equal portions. Shape each portion into 5-inch long cylinder about 1 inch in diameter. Using 8 (12-inch) metal skewers, thread 1 cylinder onto each skewer, pressing gently to adhere. Transfer skewers to a lightly greased baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.
4. On Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. 
5. Clean and oil cooking grate. Place skewers on grill at 45-degree angle to grate. Cook covered until browned and meat easily releases from grill, 4 to 7 minutes. Flips skewers and continue to cook until browned on second side and meat registers 160 degrees, about 6 minutes longer. Transfer skewers to platter and serve, pasting yogurt-garlic sauce separately.

Crispy Crusted Red Snapper

Crispy Crusted Red Snapper

From: Cuisine at Home. Issue No. 45
Makes: 4 Fillets
Total Time: 40 Minutes

Ingredients:

• 1 cup tomato, seeded, chopped
• 1 cup leeks, thinly sliced
• 1/2 cup green bell pepper; chopped
• 1 tbs garlic, minced
• 4 red snapper fillets, boned and skinned (can use flounder or tilapia)
• 1/2 cup coarse bread crumbs
• 1/2 cup Parmesan cheese, grated
• 1/2 cup plain potato chips, crushed
• 1/2 tsp paprika
• 1/2 tsp cayenne
• 2 tbs butter, melted
• 1 tbs scallions thinly sliced
• Lemon wedges

Directions:

1. Pre-heat oven to 450 degrees.
2. Combine first four ingredients in a bowl. Spread on a baking sheet coated with cooking spray.
3. Arrange fillets on top of vegetables; season with salt and pepper to taste.
4. Combine crumbs and next flour ingredients; toss with melted butter. Divide crumb mixture evenly over each filet, pressing into the fish.
5. Bake 20 minutes, or until fillets flake easily when tested with a fork.
6. Sprinkle with scallion and serve with lemon wedges.

Breakfast Strudel

Breakfast Strudel

From: Cuisine at Home. Issue No. 48
Makes 2 Strudels
Total Time: 45 minutes

Ingredients:

• 1 box puff pastry dough (Pepperage Fram Puff Pastry Sheets)
• 2 tbs butter
• 1 cup frozen cubed hash brown potatoes
• 1 cup red or green bell peppers, seeded, diced
• 1/2 cup onion diced
• 1 cup smoked ham diced
• 11 eggs
• 2 tbs minced fresh chives
• 4 oz cream cheese, softened
• 2 tbs orange juice
• 1 egg
• 1 tbs water
• 2 tbs Parmesan cheese shredded

Directions:

1. Pre-heat oven to 400 degrees
2. Thaw pastry according to package directions, about 30 minutes
3. Melt butter in a large nonstick skillet over medium heat. Add potatoes and saute 5 minutes. Stir in bell pepper and onion; saute 3 minutes, then add ham.
4. Whisk eggs and chives together. Add them to the pan and scramble just until set. Season with salt and pepper to taste; off heat, stir in cream cheese and juice until blended. Refrigerate eggs while working with the pastry.
5. Unfold pastry sheet on a work surface that has been lightly dusted with flour. Roll pastry length wise to 12 x 10", then transfer to a piece of parchment cut to fit a baking sheet. Cut diagonal lines on each side only 1/3 of the way into the pastry going lengthwise (It will look like the tear-off phone number slits at the bottom of a flier). The middle of the pastry should be uncut.
6. Fill the pastry with half of the egg mixture, placing in in the center between the cuts. Braid the tabs by starting and one end and folding a left tab then a right tab over the egg mixture.
7. Repeat with other pastry sheet and last half of egg mixture.
8. Lift parchment and place on a baking sheet. Combine remaining egg and water, brush over the top of strudels. Sprinkle with cheese and bake 20-30 minutes, or until golden. Let cool 5 minutes before slicing.

Pumpkin Bread (Really Good)

Really Good Pumpkin Bread

From: Cook's Illustrated Issue No. 118
Makes: 2 loaves

Ingredients:

Topping:

• 5 tbs packed light brown sugar
• 1 tbs all-purpose flour
• 1 tbs butter, softened
• 1 tsp ground cinnamon
• 1/8 tsp salt

Bread:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 (15-oz) can unsweetened pumpkin puree
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1/2 cup vegetable oil
• 4 ounces cream cheese cut into 12 pieces
• 4 large eggs
• 1/4 cup buttermilk
• 1 cup walnuts, toasted and chopped fine

Directions:

1. For the topping: Using fingers, mix all ingredients together in a bowl until well combined and topping resembles wet sand; set aside.
2. For the Bread: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2 inch loaf pans. 
3. Whisk flour, baking powder, and baking soda together in a bowl.
4. Combine pumpkin puree, salt, cinnamon, nutmeg and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1 1/2 cup, 6 to 8 minutes. Remove pot from heat; stir in sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.
5. Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined. Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool at least 1.5 hours. Serve warm or at room temperature.