Garam Chicken Masala

It's hard to believe that I went the first two decades of my life without having experienced Indian food...

Photo via Anjali Pathak

...making for another item on the #BlacksburgFail list --- no Indian food (if I remember correctly).


INGREDIENTS

• 1-1.5 lbs boneless, skinless chicken, cut into bite-sized pieces
• 2 Tbsp canola or olive oil
• 1 onion, chopped
• 1-3 cloves garlic, chopped
•  2 x 15 oz cans chopped tomatoes (do not drain)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1/2 - 1 tsp salt
• 3 tsp Garam Masala
• 1 tsp chili powder
• 1/2 cup cream or half-and-half
• 1/4 cup butter (1/2 stick)
• 1 x 4 oz can tomato paste
• My can was about 5-6 oz, and I used it all, as I never seem to find a use for the leftover tomato paste before it goes bad.

• Rice for serving

DIRECTIONS

1. Heat the oil in a large, deep pan over medium heat.
2. Add the onions, cooking until tender (~5 minutes).
3. Add the garlic; cook for 2 minutes.
4. Puree the tomatoes and peppers in a blender or food processor.
5. Add the tomato-pepper puree to the pan along with the remaining non-meat ingredients. 
6. Mix in the chicken. 
7. Cover and cook on a low simmer for 20 minutes. 
8. Serve with rice.

Recipe via Penzey's Spices/Cory Williams

Quinoa Fiesta Enchilada Bake

I have run a half-marathon and two 5Ks (in that order). And I will assert, based on admittedly scant evidence/experience, that 5Ks are THE worst.

Enchiladas, however, are great. (Better than half-marathons too!) This recipe adds a twist and expands on the NCC's existing repertoire for this dish.
 
 

Only two dogs beat me in the 5K this past weekend.
This dog was not one of them, though in fairness,
I only passed him in the last 1/4 mile because he stopped to sniff.
Photo via: Worcester Telegram

INGREDIENTS

• 1 1/4 cups quinoa, rinsed and drained
• 1 3/4 cups chicken or vegetable broth
• 10 oz enchilada sauce*
• 1 (4 oz) can diced green chiles
• 3/4 cup canned black beans, drained and rinsed
• 3/4 cup fresh or frozen thawed corn 
• If you don't like corn, you can double the beans and/or substitute diced tomatoes. In fact, I'd recommend adding 3/4 cup of the latter anyway.
• 1/4 cup chopped fresh cilantro (or 1 1/3 Tbsp dried)
• 1 1/2 cups shredded Mexican cheese blend, divided 
• Guacamole and sour cream (option), for serving

* The original recipe called for making your own enchilada sauce, but I did not find the effort to be worth the result.

DIRECTIONS

1. Preheat the oven to 400F. Lightly spray a 9 x 13 baking pan.
2. Prepare the quinoa, using the chicken/vegetable broth as the liquid, per package instructions. 
3. Combine the quinoa, green chiles, corn, beans, diced tomatoes (if desired), and cilantro in a large bowl.
4.  Mix in 1/2 cup of the cheese.
5.  Transfer mixture to the baking dish, spreading evenly.
6. Top with enchilada sauce and remaining cheese.
7. Cover with foil and bake 20-25 minutes.

Recipe via skinnytaste

Cucumber Pineapple Salad

A refreshing --- and easy --- twist for a summer side dish. You can probably substitute basil or mint for the cilantro (~mojito/other summer drinks) if you like and omit the red onion, depending on your preferences.

Photo Credit: Cooks Joy

INGREDIENTS

• 4 cups cucumber, diced
• An English (or seedless/small seeds) cucumber is recommended 
• 2 cups pineapple, diced
• 4 Tbsp (fresh) cilantro, diced
• Many stores sell small packets of fresh herbs, which is easier and less wasteful than buying the whole bunch.
• 2 Tbsp red onion, chopped
• 4 tsp lemon juice
• A pinch/sprinkle of chili powder (if desired)
• Salt to taste (I didn't add any)

DIRECTIONS

• Combine all the ingredients in a large bowl and mix well.
• To ensure an even mixture, I combined the cucumber and pineapple, then added the cilantro and mixed, followed by the red onion. I then drizzled and mixed the lemon juice, and then sprinkled the chili powder before one final stir.
• Chill and serve.

Recipe via Cooks Joy

Scottish Baked Courgettes

I left Mike with a lot of leftover food when I left Scotland on Sunday. We had just had company for a couple of days and also had his mum and sister down and John and Hazel from down the street. I was worried that all that food would get wasted (you know how I hate wasting food). But Mike proved me wrong with this dish that he told me he made tonight that he just made up as he went along. I filled in the numbers for him. Let us know if any of them need to be corrected, Mike.

Ingredients:

3 courgettes (zucchini) halved, with pulp scooped out and chopped
1 small shallot finely chopped
1 clove garlic minced
1/2 cup chopped ham
grated or crumbled cheese

Cook shallot and garlic for a couple of minutes. Add the chopped zucchini and cook for a couple of more minutes until the zucchini is cooked through and tender. Add the ham just long enough to warm it up.

Fill the empty zucchini shells with the mixture. Sprinkle grated cheese on top.

Bunger it (stick it) in the oven at 350 degrees for 30 minutes.

Tomato, Cucumber and Corn Salad

This was really delicious and really light. We served it over couscous. I went back for seconds.

INGREDIENTS

• 1to 1 1/4 pounds ripe tomatoes, cut in small dice
• ½european cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
• 2ears corn, steamed for 4 minutes and kernels removed from the cob ( we used a tin of corn)
• 1to 2 serranos or jalapeño pepper, minced (seeded for a milder salad), or 1/2 teaspoon Aleppo pepper (we used one medium green chile and it was perfect!)
• Salt to taste
• ¼cup chopped cilantro ( must have!)
• 2tablespoons rice vinegar
• 1tablespoon fresh lime juice or lemon juice
• 2tablespoons extra virgin olive oil
• 1optional: 1 ounce feta, crumbled (about 1/4 cup)

Salad Nicoise (sort of )

el


Bearing in mind that we are headed to Prague in just a few days, I have tried to keep the menu low-cal and healthy. I don't want to have to say to no to schnitzel or streudel because my pants are too tight. This was a nice way to use vegetables, but don't neglect the herbs. You'll need those for a bit of kick.

FOR THE VINAIGRETTE:

• 2tablespoons good-quality red or white wine vinegar or sherry vinegar
• 1tablespoon fresh lemon juice
• 1garlic clove, small or large to taste, green shoot removed, puréed with a garlic press or in a mortar and pestle
• Salt and freshly ground pepper to taste
• 1teaspoon Dijon mustard
• ¼cup extra virgin olive oil
• 5tablespoons plain low-fat yogurt (you can omit this and use a total of 1/2 cup extra virgin olive oil)

FOR THE SALAD:

• ¾pound medium Yukon gold or fingerling potatoes, cut in 3/4-inch dice
• 1can light (not albacore) tuna packed in water, drained
• 6ounces green beans, trimmed, and cut in half if long
• 1small red or green pepper, thinly sliced or diced
• 1small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons
• 2hard-cooked eggs, preferably free range, peeled and cut in wedges
• 1small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried
• 2to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram
• 3or 4 tomatoes, cut in wedges, or 1/2 pint cherry tomatoes, cut in half

Shrimp and Asparagus Salad

Wait for it . . . tonight I totally made something up. I am digging this cooking shiz. Tonight I opened my refrigerator and had asparagus that had been just cooked last night. Not cooked a lot. It was still crisp. And there was a tomato from the market. So I thawed about 9 cooked shrimp (always keep this in your freezer) and put the three ingredients together with a dressing inspired from earlier this week - 1/3 cup of mayonnaise, 1 Tbsp. lemon juice, and a splash of vegetable broth. To that I added about a quarter teaspoon of dried basil leaves. I would have preferred it to be dill, but I didn't have that. Turned out to be scrumptious. It will be tomorrow's lunch. Beautiful and virtuous. Kind of like my own good self.

Spring Asparagus Salad

Springtime in Michigan means fresh asparagus. I had a lovely bunch and thought about using the recipe that Meredith posted with fusilli and asparagus but pasta is on my bad list these days so I hunted around for something else. As I like to do, I've blended a couple of recipes and here is the outcome.
ingredients:

For the Dressing:

3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon honey or agave nectar
1 clove garlic, minced
1 tablespoon finely chopped fresh basil (I used the stuff that comes in a tube)
Salt and freshly ground black pepper, to taste

For the salad:

1/2 teaspoon salt
2 teaspoons olive oil
1 small bunch asparagus, about 15 spears, cut into 1-inch pieces
1 tablespoon fresh lemon juice
1 cup frozen peas
1 avocado, chopped
1 tomato, chopped                                                                                                                                         1/4 cup goat cheese

Several cups of mixed greens

directions:

1. In a small bowl or medium jar, combine the dressing ingredients. Whisk to combine or shake with the jar lid on tight. Set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the asparagus and fresh lemon juice. Cook until tender, about 5 minutes. Stir in the peas and cook for an additional 2 minutes.

4. In a large bowl, combine salad greens, asparagus, peas, and avocado. Pour the dressing over the salad and stir until well coated. Season with salt and pepper, to taste and serve.

Green Bean & Red Pepper Toss

The go-to veggie side dish in our house. Easy to prepare, minimal cooking time (and doubles easily as well).

 

 

Photo Credit: Margaret's Corner

INGREDIENTS

• 2 Tbsp butter
•  2 x 8 oz packages green beans (regular or haricot verts)*
• 1 red pepper, sliced into thin strips 
• 3 shallots, sliced 
• 2 garlic cloves, minced 
• 1/2 tsp salt 
• 1/8 tsp red pepper flakes 

 * The original recipe also mentions substituting sugar snap peas as an alternative

DIRECTIONS

1. Melt butter in a large, flat-bottomed saucepan or dutch oven over medium-high heat.
2. Add all the ingredients, tossing to coat, and then add 1/4 cup water.
3. Cover and cook 4-6 minutes.
4. Uncover and cook an additional 1-2 minutes, stirring often.

Recipe via MyRecipes.com

Asian Chicken Salad

I bought some Asian Chicken Salad last week at Busch's. It was so good that I had to have some more so I decided to try a hand at making it myself. Really glad I did because it was delicious and took no time at all to make.

Salad:
1 bag chicken flavored ramen noodles (put the flavor packet aside to put in the dressing)
1/2 cup slivered almonds
1 bag prepared cole slaw
3 green onions sliced
2 or 3 cups chopped cooked chicken

Dressing:
1/2 cup oil
6 Tbsp. rice vinegar
4 Tbsp. white sugar
flavor packet from ramen noodles

Break up the ramen noodles. I used a rubber mallet and pounded the bag lightly before opening it.  I found it both easy and satisfying. Heat oven to 350 degrees and lay out the broken ramen noodles and slivered or sliced almonds on a baking tray. I lined mine with parchment paper. Love that stuff! Bake it for 5 minutes, toss it around a little and bake for 5 more. Only put this on at the point of serving, otherwise they'll get soggy.

Mix up your dressing in a lidded container and shake really well. Toss with vegetables and chicken. The recipe I did suggested letting it sit overnight for better flavor, which I did.

Slow Cooker Bombay Potatoes

I was inspired to make these because of a ready-made package I bought last week and microwaved. As would be expected, even more delicious when made from scratch. And very easy, to boot. It involves garam masala, which is just a combination of spices. Interestingly, this is something that may vary according to region or personal taste and may even include wet ingredients. I include this basic combination of spices that worked for me:

1 Tbsp. cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cardamon (another call for cardamon, yea!)
1 1/2 tsp. ground pepper
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg

Now for the potato recipe itself:

1 medium onion, chopped
3 lbs. potatoes, peeled and cubed (or not peeled, if you're like me. I used small, Yukon Gold
  potatoes, whose skins were very thin).
1 can diced tomatoes (Scottish translation = 1 tin of diced tomaities) or 3 fresh, chopped.
2 tsp mustard seeds
1 tsp ground ginger
1 tsp garam masala
1 1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp dried chili flakes
3 tbsp olive oil
1 1/2 to 2 tsp kosher salt
freshly cracked black pepper

Heat the oil and add the mustard seeds. 

As soon as they begin to pop, add the onion and cook until translucent. 

Add spice mix and cook for another 3 minutes to get the flavors going. 

Throw in chopped potatoes and stir until all are covered in spice.  

Add tomatoes, salt and pepper.

Put in slow cooker on high for about 3 hours.

You can sprinkle with chopped parsley or coriander but, come on, we're Nanners and not into the fancy, just the delicious, which this is.

Nonfat Lemon Raspberry Muffins

A pre-NCC hit that I made for Lauren's Symposium. These were included in the welcome bag for Meredith & Company (along with the Toonce Activity Books).

Photo Credit: The Frozen Fix

INGREDIENTS

• 2 cups flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup nonfat lemon yogurt
• 1/4 cup applesauce
• 1 egg white
• 1 teaspoon vanilla extract
• 2 cups raspberries
• 2 teaspoons grated lemon zest

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. In a medium bowl, mix the dry ingredients together. 
3. In a separate bowl, combine the wet ingredients --- except the raspberries and lemon zest --- and pour into the dry ingredients. Stir until just mixed. 
4. GENTLY fold in the raspberries and the zest. (Over-stirring may cause them to bleed and turn blue.)
5. Pour the batter into 12 greased or paper-lined muffin tins and bake 22 to 28 minutes.

Source: I can't track down the original recipe...I had to dig this out of my inbox.

Greg Bread

Surveying her 'hood. Photo Credit: E.Evans

This recipe was shared with us by our friend Greg in Baltimore who had been in pursuit of a recipe that would approximate the bread he enjoyed in San Francisco (good crust with a chewy inside). Apparently the key is the dutch oven, which simulates the moisture control of professional baker ovens.

As Greg said, it really is the best and easiest bread recipe ever!

INGREDIENTS

• 3 cups flour
• 1 1/4 teaspoon salt
• 1/4 teaspoon yeast
• 1.5 cups warm water (not too hot)
• Cornmeal or ground grits

DIRECTIONS

1. THE NIGHT BEFORE: Mix it all up in a bowl just until all the dry flour is soaked up (do not knead). Let it rise for about 12 hours.
2. Preheat the oven with the dutch oven in it to 400.   
3. Lay out a towel with a bunch of cornmeal on it.  Dump the dough onto the towel (it will be super wet and messy) and fold the dough into the center at all four corners (like closing a box). Use the towel to cover the dough in cornmeal and put it in the dutch oven with the folded part facing up.
4. Bake for 30-32 min with lid on and then 15-18 min with the lid off.
5. Then take it out and enjoy :-)

Cauliflower "Fried Rice"

 
Skinnytaste.com does it again! I was leary of this one but decided to try it anyway. I, like most parents, am constantly trying to find new ways to get my kids eating vegetables... screw it, like most people I am trying to find new ways to get myself eating more vegetables. This time I made it with all cauliflower but in the future I may play around with the proportions and do half cauliflower/half rice to make it slightly more filling. This recipe is now a combination of the original recipe and our traditional fried rice list of suggestions.

• 1 medium head (about 24 oz) cauliflower, rinsed (or 1/2 a head if using rice also)
• Rice (I usually do white although just made it with brown to increase the nutritional value)
• Veggies, all chopped to bite sized (whatever you have works, although I always try to have mushrooms and some kind of onion... green, white, whatever... frozen peas and carrots reduce the chopping time)
• Soy Sauce
• Fish Sauce (apparently it is the key ingredient)
• Sesame Oil
• Eggs
• Protein, if desired, anything works... chicken, beef, shrimp, scallops

Tips

1. Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place small batches of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
2. If using it, make the rice the day before, let it cool, then put it in the fridge overnight. This prevents the really sticky rice.
3. Fry up everything by itself. First the protein, then the egg, then the vegetables (I do mushrooms and white onions first because they need more time, then peas and carrots and red pepper separate) then the cauliflower and finally the rice. Once it's cooked it can all go in the same bowl, but saute separate, adding a little sesame oil before each batch of stuff and a little soy sauce in each one.
4. If you're using green onions add the white/light green portion in with the white onions and mushrooms but set aside the green portion.
5. Add the cauliflower "rice" to the saute pan along with soy sauce and fish sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
6. When frying the rice, if you let it cool overnight it will be clumpy. Dump it in your wok or frying pan and break it up with a wooden spoon. Drizzle soy and fish sauce over the rice while you are breaking it up and stir.  Then spread the rice out as much as you can on the bottom of your pan or up the sides of the wok. DO NOT STIR IT. Let it sit there and fry for a few minutes. Flip it (or stir it) and do that again. Then add everything back in: your veggies, protein, and egg and stir to combine it all together adding soy sauce until your palate is satisfied.
7. Remove from heat and add the greens of the green onions. Not cooking these at all gives a really nice bite to this dish.

 

Photo and original recipe from skinnytaste.com

Warm Kale & Garbanzo Salad

This was really delicious and virtuous.  If you knew how good kale is for you, you would eat it all day long.  One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw.

Of course, Laura and I might have added some feta cheese.  But we also added tomatoes.  In any case, it's a dish I'll be making again.

Ingredients

1. 2 tablespoons lemon juice
2. Grated zest of 1 orange
3. 2 tablespoons orange juice
4. 1 teaspoon Dijon mustard
5. 2 teaspoons smoked paprika
6. 1 teaspoon maple syrup or honey
7. 1/4 cup finely chopped flat-leaf parsley
8. 1/2 teaspoon sea salt
9. Black pepper
10. 1/4 cup extra virgin olive oil
11. 1 bunch Tuscan kale, rinsed
12. One 14-ounce can garbanzo beans, rinsed and drained
13. 1 pinch cayenne pepper
14. 2 scallions thinly sliced, green parts on (didn't happen to have had these, so I left them out)
15. Directions
16. Whisk together the lemon juice, orange zest, orange juice, mustard, smoked paprika, maple syrup, parsley, salt and pepper in a small bowl. Add the olive oil in a slow and steady stream, whisking until combined. Set aside.
17. Remove the ribs and stems from the kale leaves and coarsely chop. In a medium saucepan over high heat, add the kale with 3 tablespoons of water. Cover and cook until kale wilts down, about 4 minutes.
18. Meanwhile, rinse and drain the chickpeas. When the kale leaves are tender, add the chickpeas and paprika dressing to the pan and stir to combine. Cook together until dressing is warm and evenly coats the beans and kale, about 6 minutes. Season to taste with cayenne pepper and salt.
19. Spoon mixture into desired serving dish. Garnish with sliced scallions and serve.

Slow Cooked Potatoes with Mushroom and Ham

I needed a way to use up mushrooms and diced ham and I did happen to have a couple of pounds of potatoes sitting around too, which is kind of unusual for me.  A critical direction is turning up the heat to high when sauteeing the mushrooms.  This kind of caramelizes the mix and it smells so good.  Peeling the potatoes was the most difficult part of the whole thing, which tells you just how easy it was.  I did not use Gruyere cheese because I had a large offering of other cheese in my fridge and instead chose to use crumbled goat cheese.

• Ingredients
• 3 tablespoons (1/2 stick) unsalted butter
• 1 cup chopped yellow onion
• (about 1 medium onion)
• 1/2 pound button or shiitake mushrooms, or a mix of your favorite mushrooms, wiped clean, stemmed, and sliced
• 1 tablespoon chopped garlic (2 to 3 cloves)
• 1 ½ teaspoons salt
• 1 ½ teaspoons freshly ground black pepper
• 2 pounds Idaho potatoes, peeled and submerged in a bowl of water
• 4 ounces ham  (I used pre-diced)
• 4 ounces Gruyere cheese, grated 
• 1 cup low-sodium chicken broth
• 1 teaspoon thyme
• 1 cup milk

Directions

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook for 1 minute. Add the mushrooms, raise the heat to high, and continue cooking, stirring as needed, for 5 minutes. Add the garlic, ½ teaspoon of the salt and ½ teaspoon of the pepper. Remove from the heat and set aside. 

Generously coat a 6-quart slow cooker with cooking spray. Shingle the potatoes in two with ½ teaspoon of the salt and ½ teaspoon of the pepper. Top the potatoes with half of the mushrooms-onion mixture and gently spread it out in an even layer. Arrange half of the ham slices over the potatoes, top with half of the Gruyere, and pour in half of thechicken stock. Repeat with the remaining potatoes, salt, pepper, mushrooms mixture, and ham. Add the remaining ½ cup chicken stock. Using a metal spatula, gently press the ingredients so the layers are even. Tuck the thyme sprigs around the edges. 

Cook on high for 4 hours, or until the potatoes are tender. You can test for doneness by inserting the blade of a thin knife into the center. There should be little resistance. 

Drizzle in the heavy cream and cook for another 30 minutes. 

When the casserole is done, top it with the remaining Gruyere and the fresh thyme leaves. Turn off the cooker. Allow the potatoes to cool enough to set before serving, about 1 hour, covered. 

St. Patrick's Day Fritatta

Ingredients:

• 4 thin slices green bell pepper, sliced into 1/4-inch thin slices crosswise
• 4 large eggs
• 4 large egg whites
• kosher salt and pepper, to taste
• 1 teaspoon olive oil
• 1/4 cup minced shallots
• 1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
• 1/4 tsp garlic powder
• 1/4 tsp paprika

Ingredients:

Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended. 

Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes. Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes. 

Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

Slow Cooker Pork Tenderloin

• 1 (2 pound) pork tenderloin
• 1(1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• Black pepper to taste

1. Put tenderloin in slow cooker and contents of the soup packet. 
2. Pour water, wine and soy sauce over the top...turning the pork to coat.
3. Put garlic on top and leave it there during cooking...then sprinkle with
   pepper.
4. Cook on low setting for 4 hours. Use the cooking liquid as au jus.

Stuffed Acorn Squash with Barley

 

Ingredients

• 1 small acorn squash (about 1 1/2 pounds), halved and seeded
• 2 tablespoons olive oil
• Salt and pepper
• 1/4 cup pearl barley
• 1/2 fennel bulb (about 6 ounces), trimmed of stalks, cored, and chopped fine
• 1 shallot, minced
• 3 garlic cloves, minced
• 1/2 teaspoon ground coriander
• 1/4 teaspoon minced fresh thyme or 1 pinch dried thyme
• 1 1/2 ounces Parmesan cheese, grated (about 3/4 cup)
• 2 tablespoons minced fresh parsley
• 2 tablespoons pine nuts, toasted
• 1 tablespoon unsalted butter
• Balsamic vinegar, for serving

Directions

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line rimmed baking sheet with aluminum foil and spray with vegetable oil spray.
2. Brush cut sides of squash with 1 tablespoon oil, season with salt and pepper, and lay cut-side down on prepared baking sheet. Roast on lower-middle rack until tender (tip of paring knife can be slipped into flesh with no resistance), 45 to 55 minutes. Remove squash from oven and increase oven temperature to 450 degrees.
3. Meanwhile, bring 2 cups water to boil in small saucepan. Stir in barley and 1/4 teaspoon salt and cook until barley is tender, 20 to 25 minutes. Drain and set aside.
4. Wipe saucepan dry, add remaining 1 tablespoon oil, and heat over medium heat until shimmering. Stir in fennel and shallot and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, coriander, and thyme and cook until fragrant, about 30 seconds.
5. Off heat, stir in cooked barley, 1/2 cup Parmesan, parsley, pine nuts, and butter. Season with salt and pepper to taste.
6. Flip roasted squash over and scoop out flesh, leaving 1/8-inch thickness of flesh in each shell. Gently fold cooked squash into barley mixture, then mound mixture evenly in squash shells. (Stuffed squash can be covered loosely with plastic wrap and refrigerated for up to 4 hours. Finish and bake as directed, increasing baking time to 25 to 30 minutes.)
7. Sprinkle squash with remaining 1/4 cup Parmesan. Bake on upper-middle rack until cheese is melted, 5 to 10 minutes. Drizzle with balsamic vinegar to taste and serve.

 Recipe from America's Test Kitchen

Creamy Parmesan Spinach Dip

Creamy Parmesan Spinach Dip

The trickiest part here is getting all the liquid out of the frozen spinach.  Maybe letting it sit in a sieve or a colander until the water has drained out would be a good idea.  It is a very tasty dip and, as you can see, very low in calories.  I might add tiny diced red pepper and/or chopped artichoke hearts next time.  Especially since I have both of those things in my refrigerator
Gina's Weight Watcher Recipes  
Servings: 8 • Serving Size: 1/4 cup • Old Points: 2 pts • 76 calories


Ingredients:  

• 10 oz frozen chopped spinach, thawed and excess liquid squeezed out
• 1/2 cup light sour cream (or plain yogurt)
• 5 tbsp light mayonnaise
• 1/3 cup Parmigiano Reggiano
• 1/4 cup scallion, chopped
• fresh pepper to taste

Directions: 

Combine all the ingredients in a medium bowl. Can be made one day in advance and stored in the refrigerator. Remove from refrigerator 30 minutes before serving. Makes about 2 cups.

Baked Falafel with Lemon Tahini Sauce

serves 2

Falafel

15oz can chickpeas, drained

2 tablespoons flour

2 tablespoons finely chopped parsley

2 large cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon chili powder

¼ teaspoon salt

¼ teaspoon pepper

Lemon Tahini Sauce

2 tablespoons tahini paste

zest and juice of 1 lemon

Remaining Ingredients:

½ cup crumbled feta cheese

2 pita breads (5” diameter)

½ cup thinly sliced red onion

1 cup chopped tomatoes

1 cup chopped green leaf lettuce

Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.

Whisk the tahini, lemon juice, and zest in a small bowl.

Divide the hot falafel among the two warmed pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and the lemon-tahini sauce.

Nutrition info for 1 serving (1/2 of entire recipe):

Calories: 538, Fat: 18.7g, Cholesterol: 33.4mg, Carb: 73.1g, Fiber: 10.4g, Sugars: 0.1g, Protein: 21.2g