Wednesday, November 20, 2013

Lentil & Shallot Potstickers

Lentil & Shallot potstickers

First of all, I don't typically buy pre made dough of any sort, but for these I do.   So you can too!

1 package of wonton wrappers
2 big shallots (about 1/2 cup), diced
1 cup uncooked lentils
1/2 tsp kosher salt
1 package wonton wrappers
sunflower oil
soy sauce for dipping

Make the filling:  Cook lentils… 2 cups of water in saucepan with the lentils. Bring to a boil then simmer until cooked, about 15-20 minutes.  Meanwhile, saute shallots in a skillet until golden brown, about 5 minutes.  Once lentils are cooked, drain any extra water then transfer with shallots to food processor and process until uniform and fluffy.  Add salt to lentil mixture and pulse one more time.

Fill and shape dumplings:  Dust cutting board or counter with flour and place about 6 wonton wrappers down.  Add 1 dollop of filling to center of each one. Keep a small bowl of water close so you can dip your finger in the water and then run along the edge of each wonton wrapper.   Press the edges of the wonton wrapper together, trying to avoid trapping any air bubbles in the dumplings.  You want to make triangles out of the dumplings.  Gently press it down on the counter so you have a flat base for the dumpling to stand up on.  Put it on a floured cookie sheet and continue to make the dumplings
At this point you can freeze them (just place cookie sheet into freezer and once frozen for the most part transfer to a plastic bag and place in freeze until ready to eat).

OR, you can cook them!   To cook, place one tablespoon of oil in large skillet over med-high heat.  Add dumplings (seam side up) and fry until bottoms are golden brown.  Add 1/4 cup of water to pan and immediately cover with a lid. Turn heat down to low and continue to cook for 5 or so more minutes.  Serve with soy sauce for dipping.

Recipe adapted from 101 cookbooks 

Friday, March 8, 2013

New Winter Recipes

In attempt to bring back my blog below are some links to the recipes I have prepared this week.  I have to say the "Healthy Fettuccine Alfredo" was enjoyed by everyone in my family.  My husband was shocked to see a pan full of "cream sauce" since that is definitely not something I typically make for dinner.  I must also tell you that I didn't tell my kids it was cauliflower sauce ... they were under the impression it was cheesy sauce.... what they don't know won't hurt them in this case :-)

The bulgur soup was very easy to prepare and we didn't have mint so I didn't use it but the crumbled feta was a great addition!  

I have never really gotten into buying frozen fish from Trader Joe's but one of my New Year's resolutions is to make fish once a week.  I tried the salmon recipe using the frozen Wild Alaskan Salmon from Trader Joe's and it was good.  I will definitely buy it again since the price was great and it turned out delicious.  

Healthy Fettucine Alfredo

Winter Tomato Soup with Bulgur

Maple Mustard Salmon
3 pounds salmon
1/4 cup pure maple syrup
1/4 cup whole grain Dijon mustard
Preheat oven to 450°. Brush a baking sheet with 1 teaspoon olive oil; arrange salmon, skin side down. Combine maple syrup and mustard; spread on top of salmon. Roast in middle of oven for 7 minutes. Turn broiler on; broil salmon for 3–4 minutes or until golden on top.

Wednesday, June 22, 2011

Orzo with Chickpeas and Goat Cheese

When it comes to pasta salad, I would rather pass. I love my pasta hot and drenched with sauce and fresh parmesan cheese. However, on these hot summer nights I think a nice big salad is the perfect meal (it also counteracts the extra big bowl of ice cream I eat every night topped with sprinkles). Back to the pasta salad... I think orzo is the only "pasta salad" I would really eat so when I came across this recipe below I decided to try it and add my own spin to it. It was satisfying and a great combination of flavors. I just got fresh oregano from the CSA I am a member of and I was excited to find a recipe to use it in!

1 1/2 cups orzo
1/4 cup olive oil
3 tablespoons fresh lemon juice (about 1 lemon)
1 garlic clove, minced
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
15-ounce log soft fresh goat cheese, crumbled (about 1 cup)
1/2 head of lettuce
olive oil
extra lemon juice or apple cider vinegar
Borsari seasoning (original)

Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.

Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo mixture at room temperature over a bed of lettuce (topped with extra drizzle of olive oil, lemon juice and sprinkle of Borsari seasoning).

Thursday, June 16, 2011

Marinated Chicken and Sauteed Swiss Chard

Summer is here and now I need to start planning ahead for dinner. We typically like to go to the pool in the afternoon but that means the minute we walk in the door at 5pm the kids are hungry and tired so dinner has to be ready or fixed up quick! This dinner worked out for this purpose and we were all fed and happy by 6pm last night! I marinated the chicken while the kids slept in the afternoon and when we got home from the pool I threw it in my skillet and while it cooked I chopped up the swiss chard and threw that in another skillet with some olive oil, and Borsari seasoning) to cook until it wilted down (only takes a couple of minutes).

Chicken Marinade:
4 whole chicken thighs (boneless and skinless)
1 bunch spring onions (or scallions) chopped
2 tbsp honey
4 tbsp liquid aminos (or soy sauce)
2 tsp fresh ginger, finely chopped
1 small bunch of fresh basil, torn into pieces

Put above ingredients in a glass bowl and let marinate at least 30 minutes.

To cook, I used my cast iron skillet (but any skillet will do).
Heat over high heat skillet, put in chicken and pour marinade in as well. Cook until browned on one side and then flip each piece of chicken and cook until cooked through. You can cover it so it cooks through quicker.

Serve with a side of sautéed swiss chard.

Tuesday, June 7, 2011

Sausage, Greens & Orzo

1/4 cup extra virgin olive oil, more as needed
1 large clove garlic, minced
1/2 cup bread crumbs, preferably homemade
a couple of shakes of red pepper flakes, or to taste
1/2 bunch mustard greens, a couple of large handfuls, or about 1/2 pound
1 lb sausage, casing removed
1 cup whole wheat orzo
kosher salt
freshly ground black pepper
freshly grated parmesan cheese

Put 1/8 cup of olive oil into a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden. This will take about five minutes or so. Remove and set aside.
Cook mustard greens in boiling water until soft, about five minutes. Drain well.
Remove the casing from the sausage and place in saute pan over medium high heat. Break up sausage with wooden spoon and cook until browned and no longer pink. Set aside.
Boil the orzo in salted water in another pot.
Meanwhile, add the remaining 1/8 cup of olive oil to a skillet over medium-low heat. Add the mustard greens and toss well. Sprinkle with salt and pepper. Add the garlic bread crumb mixture and sausage and mix well.
When the pasta is cooked, drain, reserving a little of the water. Toss pasta in the skillet with the mustard greens. If necessary, add a little of the pasta water. Adjust seasonings and serve with freshly grated parmesan cheese.

Tuesday, May 31, 2011

Swiss Chard and Pepper Stir-fry

After the long weekend filled with lots of burgers and drinks I decided to make tonight's dinner full of vegetables and healthy grains. We had a big salad and then this stir fry of vegetables over a bowl of cooked faro. If you don't have faro just use brown rice or quinoa. Any grain will work in this dish.

1 tbsp liquid aminos (soy sauce alternative or just use soy sauce)
1 tbsp rice wine or dry sherry
2 tsp dark Asian sesame oil
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1/4 tsp sugar
1 tbsp safflower oil
1 tbsp garlic, minced
1 tbsp ginger, minced
1 pound Swiss chard, preferably rainbow chard, stems trimmed, washed and cut crosswise in 1/2-inch strips
1 red bell pepper, cut into thin strips
1/4 cup thinly sliced scallions
1/4 cup coarsely chopped cilantro (optional)
1 cup cooked farro (or quinoa or rice)

In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Cut up the vegetables so they are ready to be put in the pan when needed.

Heat a skillet over high heat and swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked faro, quinoa, or rice.

Thursday, May 19, 2011

Quinoa Tofu Broccoli Stir Fry

I love to make stir fry for dinner and it always varies depending on what is in my fridge. I didn't have time to make rice so I used quinoa instead and it worked great!

1 cup quinoa
2 cups chicken broth
1 small head broccoli, cut into pieces
3 carrots, thinly sliced
1 tsp sesame oil
2 scallions
1 package tofu, firm
orange-ginger bosari seasoning
liquid aminos (Braggs)- can buy at Whole Foods or Wegmans it is a soy sauce alternative
2 tbsp safflower or olive oil
1 small thumb-size piece of ginger, minced

Rinse quinoa with water in a fine mesh strainer before cooking (removes bitterness). Place quinoa and chicken broth in small saucepan. Bring to boil then simmer, covered, until cooked about 15 minutes. Set aside.

Place safflower oil and sesame oil in large saute pan. Heat over high heat, add broccoli and tofu and cook until broccoli about 5-7 minutes. Add carrots and scallions and cook another 5 minutes. Sprinkle a good few dashes of the borsari seasoning and a couple heavy splashes of the liquid aminos (or soy sauce if you don't have it). Toss the quinoa in with the tofu mixture and top with some more scallions. Serve hot.

Tuesday, May 17, 2011

Easter Dinner Pictures.

I know I am way behind but better late than never! Here are the pictures from our Easter Dinner. If I must say so myself everything was delicious! I had lots of help again so I can say that because I didn't make everything.

I am posting the Arugula and Wheatberry Salad and the Asparagus with Balsamic Tomatoes. These two side dishes are fancy enough for a holiday but perfect for any company or even a weeknight dinner side dish. I got the recipe for the wheat berry salad from the Whole Foods website. A tip for the wheat berries: some times they sell them parboiled which shortens the cooking time to about 15 minutes. Make sure you read the bag on the ones you buy to see how they say to cook it.. I would cook them according to the package because they might not take 45 minutes. They are chewy in texture and are my favorite grain! The asparagus dish comes from the Cooking Light magazine.

Arugula and Wheat Berry Salad
1 cup wheat berries
1/2 cup sliced shallots
1/2 cup apple juice
2 stalks celery, thinly sliced
1 cup packed arugula
1 cup dried apricots (about 24), chopped
1/2 cup toasted sliced almonds

Place wheat berries in a large bowl and cover with several inches of cold water. Let soak 8 hours or overnight. Drain and rinse wheat berries and place in a medium saucepan. Cover by several inches with fresh water and bring to a boil. Reduce heat to medium low, cover, and simmer until berries are tender and some break open, about 45 minutes. Drain well.

Place wheat berries, shallots, juice, celery, arugula, apricots and almonds in a large bowl and toss to combine. Let sit at least 1 hour to blend flavors before serving.

Asparagus with Balsamic Tomatoes

1 lb. asparagus, trimmed

2 tsp olive oil

1 1/2 cups halved grape cherry tomatoes

1/2 tsp minced fresh garlic

2 tbsp balsalmic vinegar

1/4 tsp salt

3 tbsp crumbled goat cheese

1/2 tsp fresh ground pepper

Cook asparagus in boiling water til crisp-tender drain. I did this ahead of time, put in ice bath and then drained and kept at room temp.) Heat olive oil in large skillet and add tomatoes and garlic. Cook 5 minutes. Stir in vinegar and cook 5 minutes more. Stir in salt, Arrange asparagus in platter, top with tomato mixture, sprinkle with cheese and pepper.

Sunday, May 15, 2011

Watercress and Endive Salad with Crusted Goat Cheese

1 bunch watercress, trimmed and washed
2 endive, sliced
2 tbsp pine nuts, toasted
4 oz. goat cheese
1/4 cup flour
1 egg, beaten
1/4 cup panko bread crumbs
olive oil

1 tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp honey
1/4 tsp fresh ground pepper
2 tbsp olive oil
1 tbsp truffle oil (added at last minute to dressing or drizzle a little bit over each salad plate)

To make the dressing: dissolve the salt and honey in the lemon juice and add the olive oil and fresh pepper. Set aside.

To make goat cheese: Heat olive oil in saute pan over medium heat. Slice goat cheese into 4 pieces. Roll each piece of goat cheese in flour, then dip in egg and roll in panko bread crumbs. Place in skillet and brown on all sides (make sure it doesn't burn). Remove from pan and let sit on paper towel for about 1 minute. Serve on top of salad while still warm.

Place some of the watercress and endive on each salad plate. Sprinkle with toasted pine nuts and place one piece of warmed goat cheese on top. Drizzle dressing over top and serve.

Wednesday, May 4, 2011

Farro & Millet Risotto and Roasted Carrots

I found both of these recipes from another blog and knew they would be delicious!! My four year old said it was the best dinner ever ( we told him the farro was small pasta so it was basically a version of mac and cheese... and my 1 year old daughter was putting her face directly onto my place and eating up the farro risotto)... needless to say it was a hit!! This is a great healthier substitute for the white arborio rice that is used in traditional risotto.

Farro and Millet Risotto
1/2 cup millet
4 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, thinly sliced
1 garlic clove, minced
1 1/2 cups pearled farro
4 cups vegetable or chicken broth
1 cup freshly grated Parmesan cheese

Add the millet to a small saucepan over medium heat. Toast it, stirring, until the millet is golden, a couple minutes. Add 1 cup water, 1 tsp oil and a pinch of salt. Stir, bring to a simmer, cover, and cook about 20 minutes until the liquid is absorbed and millet is cooked. Leave covered and set aside.

Meanwhile, put a large saucepan over medium-high heat add 3 tbsp oil, butter, onion and pinch of salt. Cook until onions are soft and translucent. Stir in the garlic and cook another couple of minutes. Add farro and cook for a couple minutes, then add 2 cups of broth. Cook, stirring, until the farro has absorbed most of the liquid, then add another cup of broth. Continue to add one cup at a time (probably need one more cup after the first additional one until it is cooked). Once the farro is cooked through (best way to tell is by tasting it) add the millet. Then stir in Parmesan and adjust with salt and pepper if needed.

Serve hot topped with a drizzle of walnut oil and chopped chives.

1 bunch of carrots
2 scallions, chopped
1 tbsp fresh thyme
1 tsp fresh rosemary

1 tbsp honey
1 tbsp unsalted butter
1 tbsp apple cider vinegar
kosher salt
fresh pepper

Preheat oven to 400.
In a small bowl, warm the butter, honey and cider vinegar together. Add the scallions and the chopped thyme and rosemary into the honey mixture and let it all marinate. Set aside.

Cut off the green leafy parts and clean the carrots with a scrub brush. Leave them on a dish towel to dry completely.

Line a baking try with foil or parchment paper. Spread out the carrots in a single layer. Drizzle the honey mixture over and gently toss to coat. Generously sprinkle kosher salt and fresh pepper.

Roast on the upper rack for 20 minutes. Carrots should be tender but still have a good bit of resistance too them.

Tuesday, April 5, 2011

Turkey Quinoa Stuffed Peppers

This is super healthy and a great make-ahead dinner!! I prepped it in the afternoon while my kids were sleeping and baked it right before dinner time. It was a success!

1/3 cup quinoa
2/3 cup water
4 bell peppers
1 1/2 lbs ground turkey
1 small onion, diced
3 carrots, diced
1 celery stick, diced
1 tsp dried oregano
1 fresh thyme sprig, or 1/2 tsp dried
1 garlic clove, minced
3 tbsp tomato paste
1/4 cup Parmesan cheese
1/2 cup water
1 cup part-skim mozzarella cheese

Bring quinoa and water to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off heat and leave on burner, covered, for another 5 minutes. Then you can set it aside to cool.

Preheat oven to 350 and spray 9x13 inch baking dish with cooking oil.

Bring a large saucepan of water to boil. Cut peppers in half lengthwise, removing stems, seeds and membranes. Place them in the boiling water for 2-3 minutes, until they are tender-crisp. Remove and let drain on a kitchen towel.

In a large saute pan, add 1 tbsp olive oil or safflower oil and heat to medium-high heat. Add turkey and onions. Saute until turkey has almost lost all of its pink and onion is tender. Add garlic, carrots, and celery and cook another couple of minutes. Stir in quinoa, tomato paste, parmesan cheese and water. Mix well.

Place peppers in baking dish and then spoon the filling into the pepper halves. Sprinkle mozzarella cheese over the peppers and bake for 15-20 minutes until they are hot.

Monday, April 4, 2011

Kale Fritters

If you haven't bought chickpea flour yet I just found another reason why you need to go find it!! I made these veggie fritters tonight for dinner and they were delicious! The chickpea flour is used to bind the veggies together and I was amazed at how they formed and flipped so easily! Today was beautiful outside so I knew my kids would want to go to the park for the afternoon which meant I had to plan ahead. I threw the ingredients (minus the lemon juice and water) in a bowl and put it in the fridge. Once we got home from the park I put the liquids in, mixed it together and started cooking!

1 small onion, diced
1 large shallot, diced
2 packed cups kale, chopped small
1 teaspoon turmeric
3/4 teaspoon fennel seeds, crushed
2 cups chickpea flour
3/4 teaspoon kosher salt
3/4 cup water
2 tablespoons lemon juice
coconut oil

Place onion, shallot, greens, turmeric, fennel seed, chickpea flour, and salt in a large bowl. Mix all ingredients together with your hands. After everything is well integrated, add lemon juice. Also add 1/2 cup of water into bowl. Stir with spatula Keep adding water and stirring until the mixture is not longer dry and turns into a damp dough. I used only about 3/4 cup of water for my fritters.

Put enough oil to generously coat the bottom of a medium to large frying pan. Heat oil over medium/high heat until oil is hot, but not smoking. To make fritters, scoop four or five tablespoons of batter (each scoop separated by at least an inch) into the hot oil. Cook until undersides are golden. Using a slotted spoon, flip fritters and cook other sides until golden all over.

Place cooked fritters onto paper towels to soak up excess oil. Keep cooking batches of fritters until you run out of dough.

Thursday, March 31, 2011

Tofu Stir-fry with Wheat Berries and Pea Shoots

This is a great last minute "whipped-up" dinner and still comes out tasting delicious. It is basically a stir-fry with the veggies I had in my fridge but instead of serving over brown rice I used wheat berries for a little variety. Then I topped with pea sprouts for a refreshing twist. I love sprouts and I can't wait to add the extras to something else tomorrow! You can cook the wheat berries ahead of time and once you mix or top with the veggie/tofu mixture it will warm up enough to enjoy.

2 carrots, thinly sliced
1 head of broccoli, cut up into small florets
1/2 cabbage, thinly sliced (or half a bag of preshredded cabbage)
1 package of firm tofu, diced
handful of pea shoots
1 cup wheat berries, cooked according to package
1/2 cup Sesame teriyaki sauce (any kind will do- i had a bottle from williams-sonoma)
1 tbsp sesame oil

Add sesame oil to large saute pan over medium high heat. Add carrots, tofu and broccoli. Cook about 5-7 minutes until softened. Add cabbage and cook another couple minutes until wilted. Add teriyaki sauce and mix through. Cook another minute and serve over wheat berries. Top with pea shoots.

Friday, March 25, 2011

Turkey Quinoa Loaf

One of my "followers" recommended a version of this recipe to me and I decided to try it out. Typically I pour ketchup over any meatloaf I eat; however I tried this before I even dipped it
into ketchup and was amazed that it didn't even need to be drowned in ketchup!! This recipe was great and the flavor was really incredible! It was colorful and healthy too!! This is a definite keeper!

1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 carrot, chopped
1/2 red bell pepper, chopped
2 large cloves garlic, chopped
1/4 cup whole wheat bread crumbs
1 (20 ounce) package lean ground turkey
1 1/2 tablespoon tomato paste
1 dash hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon fresh thyme

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Preheat an oven to 350 degrees.

Heat the olive oil in a skillet over medium heat. Stir in the onion, carrot and pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

Stir the turkey, cooked quinoa, onions, carrots, pepper, bread crumbs, tomato paste, hot sauce, Worcestershire, egg, salt, thyme and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf in a baking dish.

Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F. Let the meatloaf cool for 10 minutes before slicing and serving.

Friday, March 11, 2011

Pasta with Veggies and Chickpeas

  • I have gotten two different requests this past week: one for a vegetarian dish and one for a pasta dish.... well this one helps both of my followers :-) I suggest a little extra salt because it was a little bland but still very healthy and very satisfying!
  • (I found this recipe on

  • 1 pound asparagus, cut into 1-inch pieces
  • 1 red pepper, chopped
  • 1/2 teaspoon each salt and black pepper
  • 1 package whole wheat penne pasta
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
  • Pinch of freshly grated nutmeg

1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

Wednesday, March 9, 2011

Vegetable Casserole with Tofu Topping

Tonight I made this vegetable casserole with tofu topping along side some tilapia that was already seasoned from Whole Foods. The topping was really good! I was out all day but this dish was still very easy to throw together in no time!

For vegetables

  • 2 tablespoons olive oil
  • 2 medium onions, halved lengthwise and thinly sliced lengthwise
  • 1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices
  • 1 bunch of kale, stems and center ribs removed and leaves coarsely chopped
  • 5 carrots, cut into thin strips
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt

For topping
  • 1 1/2 cups fine fresh or dried bread crumbs
  • 7 oz firm tofu
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/3 cup olive oil
  • 2 teaspoons dried basil, crumbled
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon paprika
  • 1 garlic clove, chopped
  • 1/4 teaspoon salt

Sauté vegetables:
Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Make topping:
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

Tuesday, March 8, 2011

Salmon with Warm Wheat Berry Salad

If only I had a picture of my kids while they were eating this dinner... we told them bears eat salmon so they were crawling around on the floor pretending they were bears and would hop up on their chairs and take a bite every so often. Although I prefer they sit in their seats for the entire meal... one can dream right... at least they ate the salmon.

4 cups water
1 1/2 cups wheat berries

1/2 cup finely diced carrots
1/2 cup finely diced celery
2 teaspoons olive oil, divided
1/3 cup dried cranberries
1/4 cup toasted pecans
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
3 pounds salmon
1/4 cup pure maple syrup
1/4 cup whole grain Dijon mustard

Bring 4 cups water to boil; add wheat berries. Reduce heat and cook, uncovered, for 1 hour or until tender and most of liquid is absorbed. Drain; set aside.

Cook carrots and celery in 1 teaspoon oil in a large skillet over moderate heat for 3 minutes or until tender. Add wheat berries and cranberries, and cook, stirring, for 5 minutes or until hot. Transfer to serving bowl, and stir in next 4 ingredients (through pepper). Cover and keep warm.

Preheat oven to 450°. Brush a baking sheet with 1 teaspoon olive oil; arrange salmon, skin side down. Combine maple syrup and mustard; spread on top of salmon. Roast in middle of oven for 7 minutes. Turn broiler on; broil salmon for 3–4 minutes or until golden on top.

I adapted this recipe from another blog. (

Thursday, March 3, 2011

Chicken Rice Blend with Leeks and Cranberries

This recipe is adapted from Cooking Light (Jan/Feb 11). It takes like thanksgiving dinner all mixed into one bowl. It was quick and healthy!

2 tbsp olive oil
kosher salt and pepper
1/2 lb skinless boneless chicken thighs, cut into pieces
3 cups thinly sliced leeks (about 2 leeks)
1 package of Kashi Pilaf- my favorite rice blend! below is a picture of the box so you know what to look for (can buy at Whole Foods or probably any grocery store)
1 cup dried cranberries
1 tbsp chopped fresh sage
1/4 cup white wine

Heat large skillet over medium high heat. Add 1 tbsp olive oil, swirling to coat pan. Sprinkle chicken with salt and pepper. Add chicken to pan and saute for 3 minutes or until browned. Remove chicken from pan. Add leeks, pepper and another dash of salt. Saute for a couple minutes until leeks are tender. Add leek mixture to chicken. Add remaining 1 tbsp oil to pan and add rice. Cook 2 minutes without stirring. Stir rice mixture and add chicken, leeks, cranberries and sage to pan. Add wine and cook about 2 minutes or until mixture is dry. Serve hot.

Monday, February 21, 2011

Steak with Chimichurri Sauce and Millet with Swiss Chard, Pine Nuts and Feta

The last time I made millet I overcooked it and it was mushy. This time I really paid attention to the cooking time and took it off the heat so it didn't continue to cook until we were ready to eat it. It had a much better texture this time and tasted great heated up the next day for lunch! The chimichurri sauce was a nice addition to the steak.

1 flat iron steak
1 1/2 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1 /4 cups distilled white vinegar
1/3 cup olive oil
1/4 tsp cayenne

Preheat broiler. Stir together salt, cumin, coriander, and pepper in a small bowl. Rub mixture on both sides of steak. Broil steak about 4 inches from heat about 4-6 minutes per side. Transfer to cutting board and let rest 5 minutes.

Meanwhile, add garlic to food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne and remaining 1/2 tsp salt, then pulse until herbs are finely chopped.

Slice steak and serve with sauce. (this recipes comes from

Millet with Swiss Chard

1 cup millet (cooked according to package- I used chicken broth instead of just water)- can buy this at Whole Foods in grain section
1 tbsp extra virgin olive oil 1 small yellow onion, sliced 2 cloves garlic, finely chopped 1 bunch Swiss chard, stems and leaves chopped separately, divided kosher salt and ground black pepper 2 tbsp chicken broth, vegetable broth or water 1 cup halved cherry tomatoes or 1 tomato, cored and chopped 2 ounces feta cheese, crumbled 2 tbsp pine nuts, toasted

Heat oil in a large skillet over medium heat. Add onion, garlic and chard stems and cook, stirring occasionally, until softened, about 5 minutes. Cover and cook 5 minutes more. Uncover, add chard leaves, salt, pepper and broth and cook, covered, until chard leaves are bright green and tender, about 5 minutes more. Remove from heat and gently stir in tomatoes. Put millet on plates and put swiss chard mixture on top. Then scatter cheese and pine nuts over the top. (adapted from Whole Foods recipe)

Monday, February 14, 2011

Valentine's Dinner..

Endive and avocado salad with warm walnut dressing
Children's meal: homemade beet pasta, pork and avocado
Pernil- Mark Bittman slow cooked pork recipe
Pork served with homemade beet ravioli with truffle butter sauce

Will post recipes tomorrow .... still in shock at how smoothly I was able to prepare this dinner and it still be absolutely delicious!!! Recipes are fairly simple and the results were incredible... if I must say so myself!! :-) Happy Valentine's Day!!

Saturday, February 12, 2011

Dinner Rolls & Kisses- Valentine's Day Style!!

Both of these recipes have been given to me from my family. The rolls (recipe comes from my mother in law) are so easy to make and whenever I make soup or pasta and think we need bread but don't feel like dragging three kids to the store just for a fresh loaf of bread I make these. Last night my kids helped me roll out the dough and we used our heart cookie cutter to make them into Valentine's Day rolls. We had them with spaghetti squash, pasta sauce and meatballs (that were in my freezer made by wonderful mother). Sorry I don't have a picture of the whole dish... it was really good!! I have posted in the past how to make spaghetti squash so you can look that up if you want the recipe.

The kisses come from my grandmother who only makes them at Christmas time. And if you ask her to make more she will say, "You will have to wait until next year!!" Well, lucky for me, I have the recipe!!! So what is better than a pink kiss for valentine's day!!! By adding a touch of red food coloring we turned this Christmas tradition into a Valentine's day treat!

Dinner Rolls
1/2 cup butter (unsalted if you have it)
1/4 cup sugar
1/2 cup boiling water
1 package yeast
1 egg
3 cups flour ( I always use whole wheat flour but the recipe calls for all-purpose white flour)

Cream butter and sugar then add boiling water. In another cup, add yeast, 1/2 cup luke warm water and a pinch of sugar.

Let boiling water cool, then add egg, yeast mixture, and 3 cups of flour. Mix until sticky. Put a handful of flour on dough, pat it smooth and into a ball and coat the dough with the flour. Cover the bowl with a tea towel and let it sit for 30 minutes to rise. Roll it out and pinch off pieces to make rolls or use cookie cutters.

Preheat oven to 375.

Beat 3 egg whites until they hold soft peaks. SLOWLY, add 3/4 cup sugar, 1 tsp vanilla and 6 oz. of chocolate chips. (And red food coloring if you want).

On parchment lined cookie sheets, drop kisses by spoonful. Turn off oven and put them in for 1 hour or longer.

Bake at 350 for 15 minutes.

Thursday, February 10, 2011

Salmon with Chickpea Ragu

I got this recipe from the Today Show.
It is a recipe from Ellie Krieger’s Heart healthy dishes. My kids loved it, I wish I had bought more salmon!! I prepared the chickpea mixture ahead of time and just added the basil and reheated it right before serving. It was so colorful and fresh tasting! I used a basil garlic olive oil that I had but any regular olive oil will work great on the salmon.

olive oil
1 small onion, chopped
3 carrots, peeled and diced
1 large zucchini, diced
2 cloves garlic, minced
2 tablespoons tomato paste
4 cups chicken broth
One 15.5-ounce can chickpeas, drained and rinsed
1 cup basil leaves, sliced into ribbons, plus more for garnish
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 salmon fillets (but you can use more, depending on how many mouths you are feeding)

Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the onion and cook until soft and translucent, about 3 minutes. Add the carrots, zucchini, garlic, salt and pepper and cook, stirring, until the carrots are firm-tender, 4 to 5 minutes. Add the tomato paste, stirring to incorporate completely. Add the chicken broth and chickpeas and bring to a boil. Reduce the heat to low and cook, covered, until the liquid thickens slightly, 8 to 10 minutes.

Remove the skillet from the heat, add 1 cup of the basil and stir to incorporate. Cover to keep warm while you cook the salmon.
Preheat the broiler. Rub olive oil over the salmon and then season it with 1/4 teaspoon each of salt and pepper. Broil the salmon for 8 to 10 minutes per inch thickness.
To serve, spoon 1 1/2 cups of the chickpea ragu into a shallow bowl or rimmed plate. Top with a fillet of salmon and garnish with ribbons of basil.