Smitten Kitchen Avocado & Cucumber Salad

Just slightly adapted

Serves 1

1/3 hothouse cucumber, washed and chopped into 1/2″ dice
1 small green onion, thinly sliced
1 small avocado, pitted and diced
2 Tablespoons mayonnaise
Juice of half a lime (except I don’t think I would use it all at first)
salt and Sriracha to taste
parsley or cilantro leaves to garnish

Combine cucumber, scallions and avocado in the bowl you will eat from.  Whisk together the mayo, lime and seasonings, adjusting to taste.  Drizzle salad with dressing (you may have more than you need) and garnish with cilantro or parsley.  Repeat again tomorrow.

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Published in: on June 17, 2017 at 11:44 am  Leave a Comment  

Zucchini with Grape Tomatoes

serves 2

1 zucchini, quartered lengthwise, then sliced 1/8″ thick
1/4 onion, finely diced
6 grape tomatoes, halved
olive oil
fresh thyme leaves
salt and pepper
splash of white balsamic vinegar

Heat the olive oil in a small saute pan over medium heat.  Add the zucchini and onion and cook until the zucchini begins to soften and brown.  Add the cherry tomatoes, thyme, salt, pepper and vinegar and heat through.

Published in: on May 13, 2017 at 5:43 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  

Easy French Onion Soup

Serves 4 as a first course

one yellow onion, thinly sliced, slices halved crosswise
olive oil and butter for the pan
2.5 cups chicken stock or broth
1.5 cups beef stock or broth
3 sprigs fresh thyme
sliced sourdough bread
Swiss cheese, sliced or grated

Saute the onion over medium heat until beginning to soften but not color.  Cover and continue to cook until very soft. Add the stock/broth and thyme and simmer as long as you can.  Remove thyme.

Toast bread.  Top with cheese.  Broil until bubbly.  Cut into 1″ squares.

Ladle soup into bowls.  Top with cheese toast squares (cheese side up).

 

Published in: on February 20, 2017 at 6:19 pm  Leave a Comment  

Chicken Tortilla Soup

Slightly adapted from “The I Heart Naptime Cookbook” by Jamielyn Nye

Serves 4

1 lb boneless, skinless chicken thighs, roasted
4 cups water
2 teaspoons Better than Buillon chicken base
1 teaspoon chili powder
1/4 teaspoon kosher salt, or to taste
15-oz can pinto beans, rinsed and drained
14.5-oz can petite diced tomatoes with juice
2/3 cup frozen corn kernels
4-oz can diced green chiles
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini (optional)
Juice of 1/2 a lime
1 Tablespoon taco seasoning
2 garlic cloves, minced
1/4 teaspoon ground cumin

Extras/Toppings:
crushed tortilla chips
small cheese cubes (pepper jack is great)
sour cream
avocado
pico de gallo

Put all the soup ingredients in a large pot and cook over medium heat until the chicken begins to fall apart.  When you are ready to eat, remove the chicken and cut down to bite-sized pieces.  In each soup bowl, put some chicken, chips and cheese cubes as desired.  Pour the soup over.  Add toppings as desired.

Published in: on November 30, 2016 at 6:42 pm  Leave a Comment  

Tapas Salad

1 large russet potato
1 jar marinated quartered artichoke hearts, drained, patted dry on paper towels, and halved
4 large handfuls of arugula
pitted olives of your choice, sliced
10 grape or cherry tomatoes, sliced or halved
1/3 cup crumbled feta cheese
1 handful parsley leaves
2 Tablespoons sliced almonds, optional

Dressing:  Stir together 2 Tablespoons mayonnaise, 1-2 teaspoons white wine vinegar, minced/crushed garlic to taste, ground chipotle pepper to taste

Poke the potato several times with a fork and microwave for 4 minutes.  Let cool slightly, then cut into 1/2″ cubes, or 1/3″ batons.  Heat olive oil in a nonstick or cast iron pan until hot, and cook the potatoes until brown and crisp.  In another skillet cook the artichoke hearts until crisp on both sides.  Drain potatoes on paper towels.

Divide the arugula between two plates.  Top with the olives, tomatoes, potatoes, artichoke hearts, feta, parsley, almonds and dressing.

Published in: on September 3, 2016 at 6:17 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: 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: Cauliflower Tabbouleh

from You’ve Got it Made by Ellie Krieger

http://www.hallmarkchannel.com/home-and-family/recipes/cauliflower-tabbouleh

Serves 6

  • 1⁄2 Head Cauliflower
  • 1 Pint Grape tomatoes, quartered
  • 1⁄2 Large English cucumber, seeded and diced (about 2 Cups)
  • 2 Cups chopped fresh Italian parsley leaves
  • 1⁄2 Cup chopped fresh mint leaves
  • 1⁄4 Cup olive oil
  • 1⁄2 Cup lemon juice
  • 1 tsp ground cumin
  • 3⁄4 tsp finely grated lemon zest
  • 1⁄4 tsp salt
  • 1⁄4 tsp freshly ground black pepper

 

1. Cut the cauliflower into two or three large pieces, each with some stem attached. Holding each piece by the steam, grate the top part of the cauliflower on the large holes of a box grater to form rice-like pieces, until you have about 3 cups. Alternatively, you can cut the cauliflower into florets, removing as much of the stem as possible, and grate the florets in the food processor using the grater attachment. Save the stems and any remaining cauliflower of another use.

2. In a large bowl, toss together the grated cauliflower, tomatoes, cucumber, parsley, onion, and mint leaves.

3. In a small bowl, whisk together the oil, lemon juice, cumin, lemon zest, salt, and pepper. Pour the dressing over the cauliflower mixture and toss well to combine. Cover tightly and place in the refrigerator for at least 1 hour and up to 3 days.

Published in: on July 20, 2016 at 3:19 pm  Leave a Comment  

Pasta with Italian Sausage and Broccoli

Super easy, delicious, quick, and inexpensive!  What more could you ask?

Serves 3

1/3 to 1/2 lb rigatoni or other shaped pasta
3 cups small broccoli florets
1 or 2 Italian sausage links (I like chicken sweet Italian)
2 Tablespoons olive oil
1/2 teaspoon garlic powder
Parmesan, ground black pepper, and red pepper flakes, for serving

Set a large skillet over medium-high heat, remove sausage from casing, and crumble into the skillet.  Brown well, stirring as needed, breaking into bite-sized pieces.  Drain any excess fat and keep warm in the skillet over low heat.

Meanwhile:

Method 1) Fill a large pot half-full of water, add a teaspoon of table salt and the pasta, set over high heat, and cover.  When the pasta is almost done, add the broccoli, and continue to cook until the broccoli is the way you like it. Drain the pasta and broccoli and finish the dish.

Method 2) If you have a pot with a pasta insert, try it this way:
Use the new method of putting the pasta in the pot, cover with 1″ of water, add salt, and set on the stove on high.  When the water has started to boil, add the pasta insert with your broccoli in it and cook until the broccoli is done to your taste.  Then remove the pasta insert and broccoli and cover the broccoli with ice cubes if you want to stop the cooking sooner than later.  When the pasta is done to your liking, drain it (not completely) and finish the dish.

To finish:

When the sausage is fully cooked, add the pasta and broccoli to the skillet , along with the garlic powder and olive oil.  Stir well until the pasta is coated with oil.  Serve with Parmesan, ground black pepper and red pepper flakes.

 

 

Published in: on July 13, 2016 at 5:28 pm  Leave a Comment