Italian Stir-Fry

From: Rochelle

With finals coming up, I wanted a quick dinner that was filling, light, and packed full of nutrients! I got the original idea for this recipe from a neighbor of mine. I really like this dish and is great for vegetarians! Don't get thrown-off by the word stir-fry. It is not your typical stir-fry. .

Italian Stir-Fry
 1/2 Onion-Sliced
1 Small Zucchini-sliced
1 small yellow squash-sliced
1/2 C Carrots- Large shreds
1 C Brown Rice-Cooked
1 T Italian Seasoning
Olive Oil
Salt & Pepper to taste
Tomatoe Pasta Sauce

1. Saute the onions in a fry pan until they are slightly brown.
2. Add the squash, zucchini, and carrots to the pan and cook until desired tenderness. I like mine still semi-crunchy. As they are cooking drizzle olive oil over them and add salt, pepper, and Italian seasoning.

3. Add the cooked rice to the pan. Can add as much or as little as you would like. We had leftover rice in the fridge, so we just used what we had.
4. Add about 1 cup of pasta sauce. Add more if desired.

It's quick, easy, and VERY healthy! Enjoy!

Whole-Wheat Garlic Drop Biscuits

From: Rochelle

These are my ALL time favorite biscuits! They are SO super easy and quick and SO yummy! If you want a quick bread item for your next meal, these are them!

Whole-Wheat Garlic Drop Biscuits

2 C	Whole-Wheat Flour
2 t	Baking Powder
1 t	Salt
1 1/4 C	Milk
2 T	Vegetable Oil
1/2 C	Grated Cheddar Cheese*
1/4-1/2 C	Butter
1	Clove Garlic or Garlic Powder
	Parsley Flakes

Sift into a mixing bowl flour, baking powder, and salt. With fork quickly mix in milk, vegetable oil, and cheese. Drop by spoonfuls onto a buttered cookie sheet.

Bake 450 degrees for 12-15 minutes. While biscuits are baking, sauté garlic in butter. Brush each cooked biscuit with butter mixture and sprinkle with parsley flakes.

*I often just leave out the cheese. They also taste fine without the garlic butter brushed on top. 

Fajita Pizza

From: Rochelle

This dinners is SUPER quick and easy and a twist on two favorites!

Fajita Pizza
1/2 Onion- Sliced
1/2 Red Bell Pepper
1 Chicken Breast, thawed and cut into strips
Fajita Seasoning * See below -can also buy package at the store.
Tomatoe Sauce or Pizza Sauce
Tortillas

1. Saute the chicken strips in a fry pan. Sprinkle  1 tablespoon of the fajita seasoning over the chicken as it cooks.
2. Once the chicken is cooked, add the onions and bell peppers and saute until tender. You might need to add a little bit of water (abt. 1/4 C)  to the pan if things start to stick.

3. On a cookie sheet, put out two tortillas. Spread each tortilla with red sauce or pizza sauce. Top each tortilla with the chicken/onion/pepper mixture. If you would like you can top with cheese.

4. Place the fajita pizzas under the broiler for about 4-5 mins until the tortilla is crispy. Top with sour cream if you would like!



Fajita Seasoning

• 3 Tbsp. cornstarch
• 2 Tbsp. chili powder
• 1 Tbsp. salt
• 1 Tbsp. paprika
• 1 Tbsp. sugar
• 2-1/2 tsp. crushed chicken bouillon cube
• 1-1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp cayenne pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 tsp. cumin

Whole-Wheat Soft Pretzels with Honey Mustard Dipping Sauce

From: Rochelle

Austin and I have a bucket list every semester. It helps us cope with school and actually have a life. On our list, we had: make soft pretzels. I got the recipe from one of my roommates on HER wonderful cooking blog that she does with her sisters: Four the Love of Food.  I made a few adaptions, but the recipe is pretty much theirs.  These are the most wonderful pretzels. . . I LOVE THEM! And with the honey-mustard dipping sauce.  . . I am SOLD!

Whole-Wheat Soft Pretzels

1½ cups warm water 

1 tbsp. sugar

2 tsp. kosher salt

2¼ tsp. instant yeast

2 C. all-purpose Flour

2 1/2 C Whole-Wheat Flour 

4 tbsp. unsalted butter, melted

Vegetable oil, for greasing the bowl

For finishing:

Cooking spray

10 cups water

2/3 cup baking soda

1 egg yolk beaten with 1 tbsp.  water

Pretzel (or kosher) salt

Any other toppings: cinnamon sugar, sesame seeds, pepper, etc. 

* I really liked Sesame Seeds and Freshly Cracked Pepper with the Mustard sauce!*

1. To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.

2. Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough.

3. Place the pretzels into the boiling water, 1 or 2 at a time, for 30 seconds. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt and other toppings. Bake in the preheated oven until dark golden brown, about 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Honey Mustard Dipping Sauce:

1/2 cup mayonnaise (you may substitute with fat free mayonnaise)

1/4  cup prepared yellow mustard

2 tablespoons sugar

2 tablespoons honey

1.         Stir ingredients together until smooth.

Bombay House Chicken Saag

East Indian cuisine is one of our favorites! This recipe includes how to make your own garam masala spice mix! This is as tasty as being at the Bombay House. Yum, yum! Now all we need is some homemade mango ice-cream like any good Indian restaurant would serve. Enjoy!

Bombay House Chicken Saag

1 Onion, chopped fine
2-3 cloves garlic, minced
butter and oil for sautéing (butter for flavor, oil to keep the butter from burning easily)
2 handfuls of frozen spinach, drained (or can use fresh spinach)

2-3 cups white beans (this is my addition-not the Bombay's idea)
1 15 oz can of tomato sauce
2 tsp garam masala (recipe below)
pinch of ground ginger 
pinch cayenne
1 tsp cumin
salt/pepper to taste
1-3 cups chicken stock (Bragg's Amino liquid or vegetable), depending on how soupy you want it.

3/4 cup plain yogurt
1-2 chicken breasts cooked and shredded (boil frozen or thawed for about 30 mins., then shred with a fork)

Garam Masala recipe: 1 T. cumin, 1 1/2 tsp. coriander, cardamom & pepper, 1 tsp. cinnamon, 1/2 tsp. clove powder & nutmeg.

Saute onions and garlic ’til translucent and sweet; add spinach and tomato sauce, simmering until spinach is tender. Add seasonings. Take about 1 cup sauce out of pan and mix yogurt with it, then pour back into pan. Add cooked chicken, beans and mix in. Reheat. Enjoy! Great over brown rice.