Peas with Meyer Lemon, Orzo and Feta

 

Serves 6

This salad uses both English and snap peas. It’s great for picnics or as a side dish for Easter ham or lamb. Salty feta and a tangy Meyer lemon dressing accentuate the sweetness of the peas.
1 cup frozen peas, thawed
1 cup sugar snap peas, cut in half on the bias
Kosher salt
1 cup orzo pasta
3 tablespoons freshly squeezed Meyer lemon juice
2 teaspoons finely minced shallot
3 tablespoons extra-virgin olive oil
A few grinds of black pepper
3 ounces feta, crumbled
1 teaspoon grated lemon zest
Freshly chopped herbs, such as parsley or chives, to taste

Handful of pea shoots, optional

1. Bring a large pot of water to a boil over high heat. Prepare a large of ice water and set aside. When water comes to a boil, add the sugar snap peas and blanch for 30 seconds. Drain the blanched peas in a colander or strainer, then transfer them to the ice water to shock them and stop the cooking.
2. Add fresh water to the pot and return to a boil. Add a couple of teaspoons of kosher salt to the boiling water, then add the orzo, cooking according to package directions.
3. Make the dressing: In a bowl, combine the lemon juice and shallots. Slowly whisk in the oil. Season with a pinch of salt and a few grinds of pepper and set aside.
4. When orzo is cooked, drain and allow to cool slightly. Transfer the still-warm orzo to a large bowl, pour in the dressing and toss gently. Refrigerate for half an hour.
5. Fold in peas crumbled feta, lemon zest, herbs and pea shoots (if using). Serve at room temperature or chill up to one day.
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Published in: on March 11, 2018 at 1:03 pm  Leave a Comment  

Easy Chicken Salsa Marinara

2 lbs boneless skinless chicken thighs
1 cup mild or medium salsa
1 cup marinara
a little water, if needed to cover the chicken

Cook everything together in a covered pot on the stove over medium heat (low simmer) for at least an hour until the chicken is cooked through.  Remove chicken from sauce and shred each piece on a cutting board (one at a time) with two forks.  Serve with rice, adding sauce as desired.  Or use to fill tacos, burritos, enchiladas or quesadillas.

If you like spicy food at your house, you can use 2 cups of salsa and omit the marinara, and/or use hot salsa instead of medium.

Published in: on December 10, 2017 at 6:06 am  Leave a Comment  

Brussels Sprout Salad with Apple, Cheddar, and Almonds

This recipe is from Cooks Country magazine.  They use hazelnuts, which would probably be good, but I always have almonds on hand.

Serves 8

3 Tablespoons lemon juice
2 Tablespoons Dijon mustard
1 small shallot, minced
salt & pepper
6 Tablespoons extra-virgin olive oil
2 lbs Brussels sprouts, ends trimmed, sliced in half through stem end, then sliced cross-wise as thinly as possible
4 oz (1 cup) shredded sharp cheddar cheese
1 Granny Smith Apple, cored and cut in 1/2″ pieces
1/2 cup dry toasted unsalted slivered almonds, or roasted unsalted sunflower seeds

Whisk lemon juice, mustard, shallot, garlic and 1/2 teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Add the sliced Brussels sprouts, toss, and let sit for at least 30 minutes or up to 2 hours.

Gently stir in cheddar, apple, and almonds. Season with salt and pepper to taste. Serve.

Published in: on November 18, 2017 at 6:12 pm  Leave a Comment  

To Try: Jeanne Lemlin’s Asian Coleslaw

http://www.jeannelemlin.com/archives/538

Serves 8 as a side dish

6 cups finely shredded Napa cabbage
2 cups finely shredded purple cabbage
1/2 cup shredded carrot
1/2 cup finely diced white onion
3/4 cup minced cilantro
3 tablespoons Chinese seasoned rice vinegar
1 tablespoon sugar
2 tablespoons Asian sesame oil
1/2 teaspoon salt

Combine the vegetables and cilantro in a large bowl. Sprinkle on the remaining ingredients and toss well.   Let sit at least 20 minutes before serving so the flavors can meld. Cover and chill any leftovers. Pour off any accumulated liquid before serving again.

Published in: on February 25, 2017 at 4:36 pm  Leave a Comment  

Fish & Rice with Onions & Bacon

Serves 3-4

1 package frozen Cod (small pieces) from Trader Joe’s, thawed
1/2 large onion, diced small
3 slices bacon, cooked and chopped
olive oil
salt & pepper
cooked rice (Trader Joe’s quick-cooking brown basmati is nice)
butter

In a medium skillet with a lid, saute the onion and 1/4 of the bacon pieces over medium-low heat until soft.  Season with salt and pepper.  Top with the fish pieces, keeping them in an even layer.  Season with salt and pepper.  Cover with the lid and cook for about 10 minutes until the fish is done.

Put some rice in the center of your plate, top with the onions and fish from the pan, dot with butter and sprinkle with reserved bacon.

Sam yes
Anna yes
Ma yes

Published in: on November 5, 2016 at 6:02 pm  Leave a Comment  

Ground Beef & Green Beans

From Jane Brody’s Good Food Book

Sauce:
2 tsp cornstarch
1/3 cup broth (not hot)
1 Tbsp reduced sodium soy sauce
1 Tbsp dry sherry or water
1 tsp cider vinegar

Main Ingredients
1 Tbsp canola oil
1 lb green beans, Frenched
2 tsp minced ginger
2 tsp minced garlic
1/4 tsp hot red pepper flakes
1/2 lb lean ground beef

Optional:
sliced mushrooms, sauteed
julienne broccoli
cooked rice or noodles

In a small bowl, combine all the sauce ingredients.  Make sure the cornstarch is completely dissolved.  Set the mixture aside.

In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans.  Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots.  Remove the green beans with a slotted spoon, and set them aside.  (For Sean, add water and steam until softer.)

Do the same with the broccoli, if using.

Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula.  Stir-fry the mixture just until the beef loses its pinkness.  Drain off all the excess fat from the pan.

Stir the reserved sauce once more, and add it to the meat.  Cook the mixture stirring it, for a few minutes until the sauce thickens.  Fold in the reserved green beans (and broccoli and mushrooms, if using), heat the mixture for 1 minute, and serve.

Published in: on July 21, 2016 at 4:45 pm  Leave a Comment  

To Try: Go-To Gazpacho

From You’ve Got it Made by Ellie Krieger

1 medium cucumber, peeled and seeded, divided
1 medium red bell pepper, cored, divided
1.5 lbs rope tomatoes (4-5 medium), cored and quartered
1 slice whole-wheat sandwich bread, crusts removed
3 Tablespoons extra-virgin olive oil1 Tablespoon sherry vinegar
1 small clove garlic, minced
1/4 teaspoon salt

For serving:  4 teaspoons extra-virgin olive oil

Chop half of the cucumber and half of the pepper into large chunks and put them into a blender.  Finely chop the remaining cucumber and pepper and set aside.

Add the tomatoes, 1/2 cup of water, the bread, oil, sherry vinegar, garlic, and salt to the blender and blend until smooth.  Stir in the chopped peppers and cucumbers.  Chill in the refrigerator in an airtight container for at least 2 hours.

Stir before serving and drizzle each bowl with 1 teaspoon of the oil.

Serving size, about 1 cup. Per serving: Calories 190, total fat 15mg (mono fat 10.8g, Poly fat 1.8g, Sat fat 2.1g) Protein 3g; Carb 13g; Fiber 3g; Cholesterol 0mg; Sodium 480mg. Excellent source of: Manganese, Vitamin C, Vitamin K.  Good source of: Fiber, Molybdenum, Potassium, Vitamin B6

Published in: on July 20, 2016 at 3:32 pm  Leave a Comment  

To Try: Creamy Zucchini Soup

from You’ve Got it Made by Ellie Krieger

2 Tablespoons olive oil
2 large shallots, chopped (about 1 1/4 cups
3 cloves garlic, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 lbs zucchini, halved lengthwise and sliced crosswise (about 10 1/4 cups)
4 cups low-sodium chicken or vegetable broth
one 15 oz. can low-sodium great northern or cannellini beans, rinsed and drained
2 Tablespoons fresh tarragon leaves
1 Tablespoon fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest

Heat the oil in a large pot over medium-low heat.  Add the shallots, garlic, salt, and pepper and cook, stirring, until just tender, about 2 minutes.  Add the zucchini and broth and bring to a boil over high heat.

Lower the heat to medium-low and simmer, covered, stirring occasionally, until very soft, about 10 minutes.  Add the beans and tarragon, and return to a simmer.  Stir in the lemon juice and zest.

Allow to cool for about 15 minutes, then puree in a blender in three batches until smooth, transferring the puree to a saucepan as blended.  (Why not an immersion blender, I wonder?)  The soup may be refrigerated or frozen at this stage.

Return the soup to a simmer before serving, or refrigerate for at least 2 hours and serve chilled.

Microwave reheating not recommended.

Serving size, about 1 1/2 cups. Per serving: Calories 210; total fat 6g (Mono Fat 3.4g, Poly Fat 1g, Sat Fat 0.9g); Protein 14g; Carb 29g; Fiber 7g; Cholesterol 0mg; Sodium 520mg. Excellent source of: Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, Protein, Vitamin A, Vitamin B6, Vitamin C, Zinc.  Good source of: Copper, Calcium, Niacin, Pantothenic Acid, Thiamin.

Published in: on July 20, 2016 at 3:26 pm  Leave a Comment  

To Try: Honey-Nut Energy Bars

Or these: http://www.ourpaleolife.com/2013/09/honey-nut-bars/

This recipe is from You’ve Got it Made by Ellie Krieger.

Makes 15

1 cup rolled oats
3/4 cup whole-wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey
1/2 cup unsweetened applesauce
1/4 cup olive oil
1 large egg, lightly beaten
1/2 cup dried tart cherries, chopped
1/2 cup walnut pieces, chopped
1/2 cup whole natural almonds, chopped
1/2 cup pistachios, chopped
1/2 cup hulled pumpkin seeds, chopped
cooking spray

  1.  Preheat the oven to 325 degrees F.
  2. In a medium bowl, whisk together the oats, flour, cinnamon, and salt.
  3. In a large bowl, whisk together the honey, applesauce, oil and egg until well combined.  Stir in the oat mixture until combined. Stir in the dried cherries, walnuts, almonds, pistachios and pumpkin seeds.
  4. Coat an 8″ square baking pan with cooking spray.  Spread the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.  Allow to cool complete, then cut into 15 bars, about 2 1/2″ by 1 1/2″ each.

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 2 weeks.

Published in: on July 17, 2016 at 5:32 am  Leave a Comment  

To Try: Apple-Cinnamon Baked Oatmeal

From You Have it Made by Ellie Krieger

6 servings

3/4 cup walnut pieces, chopped, divided
1 Tablespoon light brown sugar
1 teaspoon ground cinnamon, divided
2 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
2 cups 1% milk
1/3 cup pure maple syrup
1 large egg
2 Tablespoons canola oil
1 1/2 teaspoons pure vanilla extract
2 medium apples, unpeeled, cored, and cut into 1/2″ dice (2 cups)
1/2 cup raisins

  1. Preheat the oven to 375 degrees F.  Coat an 8″ square baking dish or 9″ deep dish pie plate with cooking spray.
  2. In a small bowl, mix together 1/2 cup of the walnuts, the brown sugar, and 1/4 teaspoon of the cinnamon.
  3. In a medium bowl, stir together the oats, the remaining 1/2 cup walnuts, baking powder, the remaining 3/4 teaspoon cinnamon, and the salt.  In another bowl, which the milk maple syrup, egg, oil and vanilla.  Pour the liquid ingredients over the oat mixture and stir to combile.  Stir in the apple and raisings.
  4. Pour into the prepared baking dish.  Top with the walnut-brown sugar mixture.  Bake for 40 to 45 minutes, until it is set and the top is golden.

Serving size:  1 1/4 cups.  Per serving:  Calories 420; Total Fat 18g (Mono Fat 5.5g, Poly Fat 9.1g, Sat Fat 2.4g) Protein 10g; Carb 58g; Fiber 6g, Cholesterol 35mg; Sodium 330mg; Excellent Source of: Fiber, Calcium, Maganese, Protein, Riboflavin; Good source of: Copper, Iron, Magnesium, Phosphorus, Potasium.

Published in: on July 17, 2016 at 5:24 am  Leave a Comment