Tortellini Soup

From: Rochelle

This was one of my FAVORITE soups growing up. . . which actually surprises me now because it is loaded with veggies! It is a broth base, loaded with lots of yummy vegetables, is flavorful, and my favorite. . . has tortellini in it! This is a great winter-time soup that is tasty and will also help with those new year's resolutions!

Tortellini Soup 

Ingredients:

2 Cans	Chicken Broth
1	Med Red Pepper- cut in long sticks
1	Large carrot- chopped
1	Stalk of celery- chopped
1	Stalk of broccoli- chopped
1/4 lb	Spinach- cut into long strands (I sometimes just use frozen spinach)
1	Small onion-chopped
2 t	Olive Oil
1 2/3 C	Water
1/2 t	Basil
1/4 t	Salt & Pepper
1	Bay Leaf
1 pkg (9 oz)	Cheese Tortellini (found in the freezer section)

Sauté onion till tender, about 5 minutes. Add broth, water, and all vegetables except broccoli and spinach. Boil and simmer for 15 minutes. Add noodles and broccoli, simmer for 8 minutes. Add spinach and remove bay leaf. Serve.

Yield: 4 servings

Pumpkin Pizza

From: Rochelle

Last night, Austin's work had an iron chef competition. Of course I was ALL over that one! The secret ingredient: Pumpkin! Huzzah! My favorite! I was this close () to making my favorite double layer pumpkin cheesecake, but I am SO glad I didn't because two others made it to the competition. I decided to make Pumpkin Pizza and oh my goodness readers, it was delightful! The best part? We won! : ) Try it out to break up your regular pizza night. It reminded me of something you would see at California Pizza Kitchen.

Pumpkin Pizza
Adapted from About.com

Ingredients:

2 C	*Roasted Pumpkin, Cubed
1 T	Basil Pesto (If you don't have this, use 2 t basil + 1 t garlic powder)
1	Prepared Pizza Dough
3/4 C	Cheese of your Choice (I used cheddar, but Mozzarella or Colby jack would be good)
2 T	Cashews, salted, roasted, and crushed
3/4 C	White Cream Sauce (See Recipe Below)
1/4 C	Feta Cheese, Crumbled (Goat cheese would be yummy too!)
2 T	Parmesan Cheese, grated
Garnishes	Extra Chopped Cashews and Parmesan Cheese, and Parsley (dried or fresh)

Preparation:

1. Preheat the oven to 500 degrees.

2. Gently toss roasted pumpkin with basil pesto to lightly coat evenly. Set aside.

*To roast Pumpkin, I cut a sugar pumpkin in half, scooped out the seed and placed, cut side down in a glass dish. I added 1/2" of water to the bottom and covered in plastic wrap. I then cooked in the microwave for about 15-20 minutes. After which I carefully removed the plastic wrap, drained the water, and turned cut side up and placed into a 500 degree oven until browned, about 10-15 minutes.

3. Roll out pizza dough and spread evenly with a layer of white sauce and cheese. Add crushed cashews and cubes of pumpkin. Drizzle with white cream sauce.

4. Scatter crumbled feta cheese and grated Parmesan evenly over the surface.

5. Cook pizza for 7 to 10 minutes at 500 degrees Fahrenheit until lightly browned. Remove from the oven and cut into slices.

6. Garnish with parsley, extra cashews and Parmesan cheese before serving.

White Sauce

3 T	Butter or Smart Balance
1/4 C + 2 T	Flour
1 1/2-2 C	Milk
1/2 t	Garlic Powder
1 t	Italian Seasoning (or basil/Oregano mix)
Dash	Salt and Pepper, to taste
1/3 C	Cheese of our Choice (Parmesan, Cheddar, or Colby Jack work well

Preparation:

1. Melt butter in a medium saucepan and add in flour, stirring until thick and pasty.

2. Slowly add milk, whisking together constantly to avoid lumps. Add garlic powder, Italian seasoning, salt and pepper and simmer for 3-4 minutes, or until thickened.

3. Stir in grated cheese until welted. Sauce will thicken further as it cools, so add in a bit more milk if needed.

This recipe makes more than enough white sauce for one large pizza.

Fall Colors Salad

From: Rochelle

I LOVED the colors in this salad. I know when something has this much color, it has GOT to be good for me! Austin and I had a little debate on whether we liked this one hot or cold, so you might need to decide that one for yourself. I think it tasted best fresh and semi-warm, right after I cooked the squash and mixed it with everything else. The dressing adds I nice complement of tastes to all of the vegetables.

Fall Colors Salad

2 C	Roasted Banana Squash, Cubed
1/2 C	Red Bell Pepper- Cubed
1 Can	Corn-drained
1 Can	Black Beans- drained

Carefully combine in a medium sized bowl.

Dressing:

Adapted from Oh She Glows- Long Weekend Grilled Salad

3 T	Olive Oil
1/4 C	Fresh Lime or Lemon Juice
2 T	Balsamic Vinegar
2 Cloves	Garlic- Minced
2 T	Cilantro
1 t	Agave nectar
1 t	Dijon Mustard
	Salt & Pepper to Taste

Place all ingredients in a small jar and shake to mix. Pour over salad and mix to coat. Can be served hot or cold. 

French White Beans

French White Beans

These beans have a more refined taste. Subtle with a wonderful touch of fresh rosemary and basil. We ate it as a thick soup then later in the week we pureed them to use as hummus.

4 cups uncooked white beans (or use canned beans & skip steps 1 & 2, adding the 3 ingredients in step 2)

1. Bring beans to boil in plenty of water, about 12 cups. Boil for only 3 mins., then set aside with lid on for at least 2 1/2 hrs. After soaking, rinse, rinse, rinse the beans in cool water and and rinse and scrub the pot. This method reduces hard-to-digest complex sugars by 80%. This is called a power soak. Overnight soaking methods don't remove the complex sugars as well as this short method.

2. Fill pot with fresh water about 3 inches above the beans, add the following ingredients, bring to a boil for 15 mins., then reduce to medium-low, and cover. Simmer gently until the water is absorbed and the beans are tender, 2 1/2 - 3 hrs. Don't boil beans furiously: they will burst their jackets and become mushy. Stir often. Make sure the water hasn't evaporated.

*If using a pressure cooker, cook on second red ring for 12 mins. and use natural release to cool down.

1 onion

3 bay leaves

optional:2 cloves garlic

3. When the beans are 30-45 mins. from being done, add the following:

2 tablespoons freshly minced rosemary (if you don't have any, hunt your neighborhood - someone will have a bush!)

2 tablespoons freshly chopped basil

4. When beans are thoroughly cooked (a bean is done when you can mash it with a fork), add:

2 teaspoons salt

1 tablespoon lemon juice

5. Serve with any of the following:

a dollop of plain yoghurt

parmesan cheese

balsamic vinegar

freshly ground pepper

fresh parsley, basil, cilantro or rosemary

Szechwan Stir Fry

Szechwan Stir Fry

This was a new recipe for us tonight. It tasted very authentic and the spice combination was very different and delicious. Also a great way to eat tons of veggies! Enjoy! Pam

Yield 4 servings

2 hamburger patties

2 teaspoons cornstarch

1 T. soy sauce or Bragg's Amino liquid

3 T. Bragg's Amino Liquid

1/2 teaspoon Chinese five-spice powder (recipe below)

1/2 cup water

2 tablespoons canola oil, divided

1 cup sliced fresh carrots

1 medium green or red pepper, julienned

1 cup sliced celery

2 cups chopped red cabbage

1 cup chopped onions

6 cups torn fresh spinach

Hot cooked rice

Chinese 5 Spice Powder Recipe

Ingredients:

1 tsp. ground Szechwan pepper

1 tsp. ground star anise or plain anise

1-1/4 tsp. ground fennel seeds

1/2 tsp. ground cloves

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground white pepper

Directions

Cook meat in 3 T. soy sauce or Bragg's liquid. Remove from pan.

In 1 T. oil, stir fry vegetables until crisp-tender.

In a bowl, combine the cornstarch, bouillon, five-spice powder and water until smooth; set aside. .

Add mixture to vegetables and cook and stir for 2 minutes. Add spinach and beef; cook and stir until spinach is wilted and beef is heated through. Serve over rice if desired.

Honey Mustard Chicken and Cheesy Cauliflower Gratin

From: Rochelle

I mentioned on my personal blog that this meal would probably put my foods teachers off because it does not meet the "color appeal" aspect of making meals look "pretty". BUT, it was what sounded good, and it was delish, SO . . I had to share. : ) This made a perfect Sunday dinner.

Honey-Mustard Crock-pot Chicken


3-5 Chicken breasts
1 C Honey Dijon Mustard Dressing (I made my own but you can buy it : )
1 Can Cream of Chicken Soup
1/2 C Water

Mix together the Honey Dijon Mustard Dressing, Cream of chicken soup, and water in a small bowl. Place the chicken breasts in the crock-pot and pour the mixture over the chicken. Cook on high for 6 hours.

*We served ours with cooked barley. I just threw it in my rice cooker and it turned out great. 2 parts water to 1 part barley. I also added some chicken broth to the water so it added a nice flavor.



Cheesy Cauliflower Gratin
Adapted from a william-sanoma cooking class

1 head of cauliflower (about 3 lbs.) chopped into small pieces and cored
Olive Oil
Kosher Salt and Pepper
2 Tbs. Smart Balance (Butter)
2 Tbs. Flour
1 C Warm Milk (I used soy milk mixed with 1 t cornstarch)
1 C Shredded sharp cheddar cheese
1/8 tsp Cayenne Pepper
1/8 tsp grated nutmeg
Breadcrumbs (Optional)

Preheat the oven to 425 degrees F.

Lay out the cauliflower pieces on a baking sheet and drizzle with olive oil, then sprinkle with salt and pepper. Roast the cauliflower for about 10-15 min, stirring every 5 minutes until it is crisp-tender and starting to brown on the edges.

While the cauliflower is cooking, start on the sauce. In a saucepan, over low het, melt the butter. Whisk in the flour and stir constantly until it makes a paste. Cook for about 2 minutes. Slowly add the milk while whisking to help it absorb. If you pour in the milk too fast your sauce will be clumpy. Simmer until the mixture thickens, about 2 mins. Add the cayenne pepper and nutmeg and season with salt. Then add the cheese and stir until it is a smooth sauce.

Take the cauliflower from the oven and put it in a greased 2-quart casserole dish. Pour the cheese sauce over the cauliflower and coat. Sprinkle an even coat of breadcrumbs on top (optional). Bake until it is bubbly and the top is browned, about 20 min. Let cool about 5 min before serving.

Serves about 6.

*This recipe was Austin's favorite! He wanted more of this than of the chicken!

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!

Spinach Salad

Spinach Salad

Now my hubby will eat spinach daily! He loves this salad much more than cooked spinach. I still love spinach "warm & wilted" with butter and salt, but hey, how it's downed isn't that important. Hope you like it too. Pam :)

Spinach Salad & Dressing

1 T. sesame seeds

1 T. poppy seeds

1/4 cup sugar

1/2 cup olive oil

1/4 cup vinegar (cider, balsamic or white)

1/4 tsp. paprika

1/4 tsp. worcestershire sauce

1 T. minced onion

10-13 cups fresh spinach, torn into bite size pieces

1 qt. fruit, chopped (strawberries, pears, blueberries, whatever you have)

1/2 cup chopped, toasted almonds

Optional: craisins, chicken slices, bacon bits, feta, sliced red onion, strawberry jam to the dressing or peanut butter and soy sauce

Add dressing to spinach about 15 mins. before serving. YUM!

Bok Choy in Garlic Sauce

Our bok choy and spinach are growing wildly in the garden right now. Each day we try to eat it in a fun, new way. Tonight was "Bok Choy in Garlic Sauce" and the sauce was super on the brown rice and plain tasting tilapia too. Oyster sauce and sesame oil are such flavorful ingredients to have on hand for Asian food. Go get some!

Bok Choy in Garlic Sauce (or use spinach, swiss chard, etc.)

1 lb. bok choy (or other greens)

1 tsp. olive oil

1 tsp. sesame oil

1/2 cup water

1 tsp. grated fresh ginger root (stores well in freezer until needed)

1-2 cloves garlic, minced

2 T. oyster sauce

2 T. soy sauce (or Bragg's liquid aminos)

2 T. brown sugar

1/8 tsp. crushed red pepper flakes (optional)

1 T. arrowroot or cornstarch for thickening

Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook a few mins. longer. Rinse and pat dry. Set aside.

In a small bowl stir together the water, ginger, garlic, oyster sauce, soy sauce adn brown sugar and pepper flakes. Set this aside. Heat oil in skillet, and add bok choy stems first; stir fry for a few mins. ou until the pieces start to turn a pale green. When stems are almost cooked, add the leaves; cook 1 - 2 mins. Remove from heat and transfer to a serving dish. Pour sauce into the skillet and heat, stirring constantly until sauce has thickened slightly, about 3 mins.

Serve with fish & brown rice. Sauce is good on bok choy and the fish and rice. Enjoy!

Spaetzel with Thyme-Browned Butter

From: Rochelle

Austin found this recipe in our "Williams-Sonoma" new American Cooking cookbook. We had never heard of Spaetzel before, but it is a German dumpling-like noodle. We made a few adaptions, but it turned out really good! Both Austin and I said that it seemed like something you would get at a fancy restaurant. Perhaps Valentine's dinner? ; )

Spaetzle with Thyme-Browned Butter


2 C All purpose flour
2 Eggs
1/2 C Cream
1/4 C Milk
2 T Parsley
2 T Thyme
1/4 t Salt
1/4 t Ground Pepper
1/8 t Nutmeg
1/2 C Unsalted Butter

1. In a bowl, stir together the flour, eggs, cream, milk, 1 tablespoon of the parsley, the teaspoon of the thyme, salt, pepper, and nutmeg. Beat until the dough is smooth and elastic.

2. Fill and large pot three-fourths full of water and bring to a boil. Reduce the heat to a steady simmer.

3. Scoop out about 1/4 cup of the dough and press it through a colander or ricer directly into the simmering water. (You bascially need something with big holes that the batter and drip through. ) Simmer until the dough pieces remain floating on the surface, about 2 minutes. Lift out with a slotted spoon, draining well, put into a serving dish, cover, and place in a low oven to keep warm. Repeat with the remaining dough. The spaetzle may be kept warm in a low oven for 10-15 minutes before serving.

4. In a small saucepan over medium-low heat, melt the butter with the remaining thyme. Cook, shaking the pan occasionally, just until the butter turns from yellow to medium brown, about 7 minutes. (Be careful. If cooked too long, the butter may burn, but if not cooked long enough, it will lack the nutty flavor characteristic of brown butter. )

5. Drizzle the spaetzle with the thyme-brown butter, sprinkle with the remaining parsley, and toss to mix. Transfer to a warmed serving bowl and serve immediately.

 In case anyone was wondering. . . . we coated the asparagus with salt, pepper, olive oil, and a little bit a thyme and roasted them under the broiler.  SO good!

Easy Baked Cheese & Vegetable Twist

From: Rochelle

Austin and I ate this tonight and it was WAY yummy. For one of my classes last semester I had to make a family cookbook. My cousin, Natalie gave me this recipe. I tweaked it a little based on the veggies we had on hand, but it was WAY good! It is also prefect to take to work, school, etc. for a lunch!

Natalie's Easy Baked Cheese & Vegetable Twist

2	Eggs
4 oz	Cream Cheese- Softened (I used the low-fat kind)
1/2 C	Italian Three Cheese Blend- Shredded
3 C	Frozen Broccoli Cuts-Thawed, Drained
1/2 lb	Fresh mushrooms- cut into quarters*
1/2 C	Cherry Tomatoes-Cut in half*
4	Green Onions- Sliced*
2 (8 oz) Cans	Refrigerated Crescent Dinner Rolls

Heat ovent to 375 degrees. Mix first 3 ingredients in large bowl until will blended. Stir in next 4 ingredients. Unroll crescent dough; separate into 16 triangles. Arrange in 11-ince circle on parchment or foil lined baking sheet, with short sides or triangles overlapping in center and points of triangles toward outside.

Spoon cheese mixture onto dough near center or circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling. Bake 35 to 40 mins. or until crust is golden brown and filling is heated through.

*I replaced the mushrooms, tomatoes, and green onions with 1/2 a sweet bell pepper and1/4 of a regular onions in addition to the Broccoli. I also added 2 T of Italian dressing, a little bit of turkey, and salt and pepper to the mixture. 

Thanks Natalie! This was SUPER yummy!