Fish Curry

Recipe: Fish Curry with Potatoes and Peas

From: Cuisine At Home; Weeknight Menus Volume 2, 2007

Total Time: 50 minutes
Severs: 4; 1 fillet & 1 cup curry

Ingredients:
1 lb halibut, cut into 4"-long pieces
Salt and pepper to taste
1 Tbs Peanut Oil
2 Tbs unsalted butter
1 cup onion, sliced
2 tsp fresh ginger, minced
2 tsp fresh garlic, minced
2 Tbs all-purpose flour
2 Tbs curry powder
2 cups chicken broth
1 cup cherry tomatoes, halved
1 cup russet potato, peeled, diced
1/2 cup carrot, grated
1 cup Granny Smith apple, peeled, coarsely grated
1/2 cup coconut milk
1/2 cup frozen peas
1 Tbs Soy sauce
1 Tbs honey
Salt and cayenne to taste
Cooked rice for serving
Cilantro for garnish

Directions:
Saute seasoned halibut in oil in a nonstick skillet over medium-high heat. Cook until golden on both sides, 6 minutes; remove and keep warm.
Saute onion, ginger, and garlic in butter in same skillet over medium-high heat. Cook until translucent, about 3 minutes. Stir in flour and curry powder, and saute, stirring constantly, until mixture is evenly browned, about 2 minutes.
Add broth, scraping up any browned bits, then stir in tomatoes, potato, and carrot. Bring to a boil, reduce heat to medium-low and simmer 20 minutes.
Add apple, coconut milk, peas, soy sauce, honey, salt, and cayenne; stir to combine. Cook until flavors meld and peas are cooked, about 5 minutes.
Serve fish on rice and top with curry sauce; garnish with cilantro.

Asian Pork Sandwich

Recipe: Asian Pork Sandwich
From: Cuisine at Home; Weeknight Menus 2006
Total Time: 45 minutes
Serves 4 - with "Half-moon Salad"
Nutrition: 554 cal, 37g fat; 27g carbs; 1g fiber; 30g protein

Ingredients:
1/4 cup hoisin sauce
2 Tbs honey
1 Tbs ketchup
1 Tbs chili garlic sauce
1 Tbs rice vinegar
1 Tbs vegetable oil
1 lb. ground pork
1 Tbs fresh giner, minced
1/2 cup scallions, chopped
4 slices of french baguette, 1" - thick
4 tsp unsalted butter
4 tsp mayonnaise, divided
1/2 lb deli ham, thinly sliced, divided
Half-moon Salad (see recipe in this blog)

Directions:

1. Preheat Oven to 450 degrees
2. Combine hoisin, honey, ketchup, chili garlic sauce, and vinegar in a bowl; set aside.
3. Saute pork and ginger in a saute pan over medium-high heat for 5-7 minutes, until cooked. Drain, return to pan, stir in hoisin mixture and scallions. Season with salt and pepper as desired.
4. Coat each baguette slice with butter and place on a baking sheet, toast 5 minutes in oven. Cool.
5. Top baguette with mayonnaise, ham, ground pork mixture, and finish with half-moon salad.

  

Rotisserie Chicken Panini

Rotisserie Chicken Panini
From: TasteofHome.com

Ingredients

• 3 tablespoons mayonnaise
• 4-1/2 teaspoons grated Parmesan cheese
• 1 teaspoon lemon juice
• 1/2 teaspoon prepared pesto
• 1/4 teaspoon grated lemon peel
• Dash pepper
• 4 slices sourdough bread
• 1/4 pound sliced rotisserie chicken
• 4 slices ready-to-serve fully cooked bacon
• 2 slices smoked part-skim mozzarella cheese
• 2 slices red onion, separated into rings
• 4 slices tomato
• 2 tablespoons butter, melted

Instructions

1. In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter.
2. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Pasta Verde

Pasta Verde

Cuisine at Home Magazine

Per Serving: 393 cal; 14g fat; 55g carb - 6g fiber; 11g protein

For Pasta

• 8 oz dry penne pasta
• 12 oz asparagus, trimmed
• 2 tsp. olive oil
• 1/2 tsp salt
• black pepper
• 1 cup sliced leeks
• 1 Tbsp. minced fresh garlic
• 1 bag fresh spinach, stemmed and chopped (9oz)

For Vinaigrette

• 3 Tbs olive oil
• 3 Tbs fresh lemon juice
• 1/3 cup packed fresh mint leaves, chopped
• 1/2 tsp. salt
• 1 oz. crumbled ricatta salata (~1/4 cup)

Instructions

1. Preheat oven to 425.
2. For the pasta, cook penne in boiling water per package directions; drain.
3. Toss asparagus with 1 tsp. oil and 1/2 tsp salt, then season with pepper and transfer to a baking sheet. Roast asparagus until fork-tender, 10 minutes.
4. Sweat leeks and garlic in 1 tsp oil in a saute pan over medium low heat until leeks begin to soften. Stir in spinach and cook to slightly wilt. Stir in penne and asparagus.
5. For the vinaigrette, whisk together 3 tbsp oil, lemon juice, mint and 1/2 tsp salt. Add ricotta salata and stir just to combine, then season with pepper. Toss vinaigrette with pasts mixture to coat.

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.

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.

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.

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.

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.

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.

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.

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.

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.