Greek Spaghetti Squash Toss

Original Recipe from Cooking Light

This recipe is super close to my standard pasta salad fare so I made some adjustments based on my preferences, and just used the spaghetti squash in place of the pasta. I'm not including precise measurements on all of the ingredients as I just eyeballed what looked right.

Ingredients

• 1 teaspoon olive oil
• about half of a red onion, diced or thinly sliced
• 1/2 teaspoon minced garlic
• 1 can unsalted chickpeas, rinsed and drained
• a couple handfuls of cherry tomatoes, halved
• 1 Spaghetti Squash
• 1 cucumber 
• kalamata olives
• baby spinach
• Dash of salt
• crumbled feta cheese
• Greek salad dressing (the original recipe doesn't call for this but I recommend it)

Spaghetti Squash

1. Pierce skin of squash several times with a sharp knife.
2. Place on tin foil on a baking sheet and bake for an hour at 375.
3. Remove from oven and allow to cool.
4. Slice in half lengthwise.
5. Scoop out seeds and gunk.
6. Use a fork to scoop meat out into a bowl. It will pull apart into strings like spaghetti.

The Toss

1. Heat oil in a medium skillet over medium-high. 
2. Add onion and garlic; sauté 4 minutes. 
3. Add chickpeas and tomatoes; cook 1 minute. 
4. Add spaghetti squash; cook and stir 2 minutes. 
5. Add spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. 
6. Allow to cool.
7. Drizzle with some dressing and add olives, cucumber and feta.
8. Stir to combine. Serve with extra dressing and cheese.

Cream of Carrot Soup

Ingredients

• 1/4 cup butter, cubed
• 2 1/2 cups sliced carrots
• 1 large potato, peeled and cubed
• 1 cup chopped onion
• 1 stalk celery, chopped
• 3 cups chicken broth
• 1 teaspoon ground ginger
• 1/2 cup heavy whipping cream
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions

1. Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken broth, and ginger. 
2. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. 
3. Uncover and cool for 15 minutes.
4. Transfer soup in batches to a food processor; blend until smooth. 
5. Return soup to the Dutch oven; stir in cream. 
6. Add curry powder, salt, and black pepper; cook over low heat until heated through, about 10 minutes.

Pomegranate Glazed Carrots

The only thing I added to this recipe was tossing a handful of fresh pomegranate seeds on the top. Served it to friends we had over for dinner and it was delicious.

Ingredients

• 1 tablespoon butter
• 3 cups peeled, sliced carrots
• salt and ground black pepper to taste
• 1/4 cup orange juice
• 1/4 cup pomegranate juice

Directions

1. Melt butter in a skillet over medium heat. 
2. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
3. Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. 
4. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.

Minestrone Soup

A recipe that lends itself well to killing it at the produce game! As I'm doing gluten free right now I substituted some gluten free rotini in for the elbow macaroni and added in about a half pound of ground Italian sausage, both of which I cooked separately and added in for the last 10 minutes of simmering as I liked the idea of having more control of how well the pasta was cooked. The original recipe called for throwing the pasta in and cooking for the last 30 min (out of a total of 1.5 hours).

The results are delicious and virtuous!

Ingredients

• 4 tablespoons butter
• 3/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup chopped carrots
• whatever other produce is starting to give you the evil eye in the fridge
• 1 (19 ounce) can cannellini beans
• 1/2 cup shredded cabbage
• 1 (14.5 ounce) can stewed tomatoes
• 1 tablespoon tomato paste
• 1 1/2 cups cubed potatoes
• 1 quart vegetable broth
• 2 cloves garlic, minced
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 3/4 cup elbow macaroni
• 1/2 cup grated Parmesan cheese
• 1/2 lb Italian sausage, optional

Directions

1. Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 45 minutes until vegetables are barely tender.
3. If using it, brown sausage while vegetables cook.
4. Add cooked pasta and browned sausage to the pot, and simmer for 10-15 minutes more, until the veggies are tender. Correct seasoning, and serve hot with grated cheese.

Balsamic Chicken with Roasted Vegetables

 

And another great recipe from Skinnytaste. Operative word - EASY. Operative word - DELICIOUS. That's all you need to know. I think Mike ended up using two pans in order to be able to spread things out, but that's about as complicated as it gets.

Servings: 4 • Size: 2 thighs + vegetables • Points +: 10 • Smart Points: 8

Calories: 401 • Fat: 17 g • Saturated Fat: 3 g • Carb: 15 g • Fiber: 4 g • Protein: 48 g 

Sugar: 2 g • Sodium: 518 mg • Cholesterol: 214 mg

Ingredients:

• 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
• 1 teaspoon kosher salt
• fresh black pepper, to taste
• cooking spray
• 10 medium asparagus, ends trimmed, cut in half
• 2 red bell peppers
• 1 red onions, chopped in large chunks
• 1/2 cup carrots, sliced in half long, cut into 3-inch pieces
• 5 oz sliced mushrooms
• 1/4 cup plus 1 tbsp balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, smashed and roughly chopped
• 1/2 tsp sugar
• 1 1/2 tablespoons fresh rosemary
• 1/2 tbsp dried oregano or thyme
• 2 leaves fresh sage, chopped

Directions:

Preheat oven to 425°F. Season chicken with salt and pepper. Spray 2 large baking sheets with oil.

 

 Combine all the ingredients together in a large bowl using your hands to mix well then arrange everything onto the prepared baking sheets spread out in a single layer. The vegetables should not touch the chicken or it will steam instead of roast. Bake about 20 to 25 minutes, or until the chicken is cooked through and the vegetables are roasted and tender.

Crock Pot Chicken a la Criolla

 

Here's another winner from Skinnytaste. You will not believe how delicious this is. And easy. Three steps - chop, put it in the crock pot, turn on the pot. We just used sliced Spanish olives from a jar. Don't leave those out. They add a great zing to the meal. The chicken just falls apart. Mmmm-mmmm good.

Servings: 5 • Size: 2 thighs + sauce • Points +: 5 pts*  • Smart Points: 5
Calories: 211 • Fat: 6.2 g • Protein: 28.8 g • Carb: 9.9 g • Fiber: 1.9 g • Sugar: 2.1 g
Sodium: 447 mg (without salt)  

Ingredients:

• 10 (2 lbs) skinless boneless chicken thighs, fat trimmed
• 1 small onion, diced
• 1 garlic clove, crushed
• 1 bell pepper, chopped or sliced
• 4 plum tomatoes
• 2 tbsp alcaparrado or pitted spanish olives
• 8 oz can tomato sauce
• 1/4 tsp oregano
• 1/4 tsp cumin
• salt to taste
• 1-2 bay leaf
• 1/4 cup chopped cilantro (plus 2 tbsp more for serving)

Directions:

Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.

Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro. Mix well and set crock pot to HIGH 4 hours or LOW for 6 hours. When done, taste for salt and seasoning and adjust spices as needed. Add 2 tbsp chopped fresh cilantro and serve over rice.

Baked Quinoa with Spinach and Cheese

I think this was the first recipe I tried after joining the NCC; credit goes to Meredith for discovering it. It is so amazing that even my first attempt --- in which I neglected to cook the quinoa in advance and then had to scrape it out --- did not discourage me from making it again and again and again....

This is also the recipe in which we learned that DAN LIKES SPINACH! Turns out, his formative experience with spinach was a meal his mom made growing up --- where she cooked the spinach in vinegar and combined it with rubbery scallops. I can deal with the mushroom hate, but his refusal to eat spinach was wearing on me. Thankfully, we no longer have to avoid it :-)

Photo Credit: Andrew Scivani for The New York Times

INGREDIENTS

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 oz frozen (chopped) spinach, thawed
• For fresh spinach, see the original recipe.
• 3 cups COOKED quinoa (~1 cup uncooked)
• Cook according to package directions, but make sure to bring the water to a boil :-)
• 1/2 tsp salt
• 2 large eggs
• 3 ounces Gruyère cheese, grated (3/4 cup)
• 1/2 tsp dried sage
• 1 ounce Parmesan, grated (1/4 cup)
• Salt & pepper for seasoning

DIRECTIONS

1. Cook the quinoa according to package directions (~30 minutes).
2. Preheat the oven to 400F. Oil/spray a 2-quart gratin or baking dish (I use an 8x8).
3. Heat the skillet on medium with 1 Tbsp olive oil.
4. Add the onion and cook, stirring often, for ~5 minutes.
5. Add the garlic and cook, stirring, for ~1 min
6. Stir in the spinach and season with salt & pepper. Remove from the heat.
7. Beat the eggs in a bowl with 1/2 tsp salt. 
8. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and mix.
9. Scrape into the baking dish and sprinkle Parmesan on top.
10. Bake for 25 minutes and allow to stand 5 minutes before serving.

Recipe via The New York Times

Chicken Cacciatore with Polenta

The original recipe defeats the purpose of a slow cooker for me, namely, that it calls for briefly cooking the chicken and some of the vegetables on the stove in advance. I've simplified the recipe with good results, though it still involves some minor advance cooking on the stove.

And while I really LOVE the polenta with this recipe (neither rice nor pasta seem to blend as well with it), re-heating requires some effort (added water and mixing) to try to return it to its original state (and still falls short).

Photo from Cooking Light

INGREDIENTS
Main Dish

• 1 Tbsp olive oil 
• ~1 lb skinless, boneless chicken (your choice of bird section)
• 3 cups chopped onion
• 2 cups chopped red bell pepper
• 6 garlic cloves, minced
• 1/2 cup dry red wine
• 1/2 cup tomato puree
• 1 x 14.5 oz can petite diced tomatoes, undrained
• 2 Tbsp capers
• Not critical, but I decided to be adventurous with a new ingredient. They were located among the olives and other canned Italian delicacies.
• 1.5 tsp crushed red pepper
• 1 tsp black pepper 
• 3/4 tsp salt

Polenta

• 1 cup polenta
• 1 tsp salt
• 3 Tbsp butter
• 1/2 cup Parmesan cheese

DIRECTIONS
Main Dish

1. Heat a large skillet on medium with olive oil.
2. Add onion, bell pepper, and garlic. Sauté 4 minutes. 
3. Add wine, and bring to a boil. Simmer 2 minutes.  
4. Combine skillet contents, along with the remaining non-chicken ingredients, in the slow cooker. Place chicken on top.
5. Cook on HIGH for 4 hours, shredding the chicken at that time, and then let it simmer on low for ~30 min.

Polenta 

1. Bring 4 cups of water to a boil.
2. Whisk in 1 cup of polenta and 1 tsp salt.
3. Turn down the heat and stir until the polenta is suspended/no longer settling on the bottom of the pot. Cook for 1 hour, stirring occasionally, at a bare simmer.
4. Stir in 3 Tbsp butter and 1/2 cup Parmesan cheese.

 
Recipes via Cooking Light (main dish) and Alice Waters' The Art of Simple Food (polenta)
 

Beef, Cheddar, and Stout Pie

Helo inspecting the ingredients. Photo Credit: E.Evans

It took some tinkering, but the taste of the dish finally matches the AMAZING aroma.

INGREDIENTS

• 3 Tbsp olive oil
• 3 medium red onions, peeled and chopped
• This may seem like a lot, but the final result is tasty (and not at all overwhelming)!
• 3 cloves of garlic, peeled and chopped
• 1/3 cup butter, plus extra for greasing
• 3 carrots, peeled and chopped
• 2 sticks of celery, trimmed and chopped
• 6 cremini mushrooms, peeled and sliced (optional)
• 2 1/4 pounds beef brisket, or stewing beef, cut into 1-inch cubes
• 1 Tbsp rosemary
• Kosher salt and freshly ground black pepper
• 1 440ml Guinness (or other similar stout)
• I have a wide, shallow Dutch oven, and because it is key to ensure all the meat and veggies are covered in liquid before I put it into the oven, I needed another can of Guinness.
• 2 heaping Tbsp flour
• 5 ounces freshly grated Cheddar cheese
• You can also omit the cheese for a more authentic Scottish dish, I'm told ;)
• 8 ounces ready-made all-butter puff pastry
• 1 large egg with a tablespoon of water, beaten

DIRECTIONS

1. Preheat oven to 375 F.
2. Heat olive oil in a large Dutch Oven on low heat. Add the onions and saute for ~10 minutes.
3. Turn the heat to high and add the garlic, butter, carrots, celery, and mushrooms. Mix everything together.
4. Add beef, rosemary, a large pinch of salt, and a teaspoon of freshly ground pepper. Fry on high for ~4 minutes.
5. Pour in the stout (and add extra stout and/or water to ensure everything is covered). Stir in the flour. Bring to a simmer and cover. 
6. Place in the oven for 1.5 hours. Remove the Dutch oven and stir the stew, making sure to scrape bits off of the bottom. Return to the oven and cook for 1 more hour.
7. Transfer the stew mixture to a 13 x 9 baking dish. Stir in the cheese, then season with salt and pepper.
8. Roll out the pastry sheet to fit and then place over the top of the baking dish. Brush the edges of the pastry with the egg wash (beaten egg and water).
9. Place the baking dish in the oven and bake for 45 min. (Hint: place the dish on a baking sheet to catch spills.)

Recipe via A Tale of Three Kitchens (original recipe - with metric measurements - from Jamie Oliver)

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)

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

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 :-)

Missing You Potato Leek Soup

I am driven to use leftovers.  This was inspired by the fact that Meredith and Eric left perfectly good milk in my refrigerator when they vacated last week.  I don't drink milk, but I hate to waste food.  So I looked for a potato leek soup.  What I saw was too boring or too fat-filled, so I cobbled together a new recipe.  It tastes delish.  For those with smalls, you could probably forego or reduce the amount of white pepper.  For big people, though, it's really good.

Ingredients:

Leeks - 1 large or 2 small, about one pound
2 Tbsp. butter
1/2 tsp. dried thyme
dash of marjoram (whenever do you get to use marjoram??)
3/4 tsp. white pepper
1 1/2 tsp. salt
1 pound russet potatoes, diced (I used Yukon Gold)
4 cups broth
1 cup milk (for richest results, should be milk leftover from very small children)
1/2 cup dry white wine
deli ham, in whatever amount, also leftover from Meredith and Eric's visit.  Okay, some recipes call for varying amounts of bacon and then you use the bacon fat to cook the leeks, etc.  But this filled the bill nicely.

1.  Using a sharp knife, cut the white part of the leek lengthwise and rinse well under running water.  Slice thinly crosswise and put aside. 

2.  Melt butter and cook chopped leeks for about five minutes.

3.  Add chopped ham and warm through for about one minute.

4.  Add wine and bring to a boil.

5.  Add broth, potato and spice.  Bring to a boil and simmer for about 30 minutes.

6.  In batches, puree the soup coarsely, adding milk as you go, about a cup, in total. 

7.  Say a "Hell Yeah!" to the Nanners.  This stuff is good.

Banana Pound Cake

In the spirit of Meredith's recent post, I thought I'd post something that I've happily consumed but have not personally made. Dan discovered this recipe a few years ago, and it has been a staple of his baking repertoire. It's a great treat for company, as it makes a sizable cake.

Toonces, deigning to be an NCC assistant.
Photo Credit: E.Evans

INGREDIENTS 

Cake

• 3 tsp + 3 cups sugar, divided
• 1 cup butter, softened
• 6 eggs
• 2-3 mashed ripe bananas (~1 cup)
• 1 1/2 tsp vanilla extract
• 1/2 tsplemon extract
• 3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 cup (8 ounces) sour cream 

Glaze

• 1 1/2 cups confectioners' sugar
• 1/2 tsp vanilla extract
• 3-4 tsp milk

DIRECTIONS  

1. Preheat oven to 325.
2. Grease a 10-in Bundt pan. Sprinkle with 3 tsp sugar.
3. Cream butter and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana and extracts.
4. In a separate bowl, combine flour and baking soda.
5. Add flour mixture to the creamed mixture, alternating with the sour cream, beating until combined.
6. Pour into prepared pan. Bake for 75-85 minutes (toothpick inserted into the center should come out clean).
7. Cool for 10 minutes. Remove from pan, allowing it to cool completely.
8.  Whisk together glaze ingredients until smooth. Drizzle over cake.

Recipe via Taste of Home 

Crockpot Chicken Taco Chili

Another of the NCC staples in our house! 
Not to be confused with our staple carnivore, Felis domesticus.

Helo, NCC assistant (Photo:E.Evans)

INGREDIENTS

• 1 onion, chopped
• 1 x 16 oz can black beans (rinsed)
• 1 x 16 oz can kidney beans (rinsed)
• 1 x 8 oz can tomato sauce
• 2 x 14.5 oz cans diced tomatoes with chillies
• 1 packet taco seasoning
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1-2 boneless, skinless chicken breasts

• Sour cream, guacamole, and shredded cheese for serving (optional)
• Chips or rice (optional)

DIRECTIONS

1. Combine onion, beans, tomatoes & sauce, and seasoning in the crockpot. Place chicken on top.
2. Cover and cook 5-6 hours (high) or 8-10 hours (low). I usually go with 6 and 8, respectively.
3. Half an hour prior to completion of slow-cooking, removing chicken and shred (using two forks to pull it apart). Return to crockpot and stir in.

Recipe via Skinnytaste

Broccoli & Cheese Calzones

 

As much as I love Leslie Knope of Parks and Recreation (she would have been my childhood hero), she is wrong about calzones! This is a basic but very solid recipe that allows for improvisation in terms of veggies & seasonings.

 
INGREDIENTS

• 1 Tbsp olive oil
• 1 cup broccoli florets
• 1 cup sliced mushrooms (optional - I live with a mushroom hater)
• 1/4 tsp crushed red pepper/red pepper flakes
• 1-2 cloves garlic, crushed
• 1 16oz package frozen pizza dough - thawed (keep in fridge to prevent rising)
• 1/4 cup flour
• 1 cup shredded mozzarella

• Pizza/marinara sauce for dipping

DIRECTIONS

1. Preheat oven to 375. Spray baking sheet with cooking spray.
2. Heat olive oil in a skillet over medium heat. Add broccoli, mushrooms, red pepper, and garlic. Saute for ~5 minutes until lightly browned. Remove from heat.
3. Divide dough into 4 equal portions. Sprinkle work surface with flour. Roll each portion into ~6 inch circle.
4. Place 1/4 cup broccoli mixture and 1/4 cup cheese in the center of each circle.
5. Fold dough over in half, pressing to seal (brushing the edges with water helps).
6.  Bake for 15 minutes.

Recipe via Cooking Light

Pasta a la Caprice

Garlic. Cheese. NCC.

Food coma/Fat Toonce. Photo Credit: E. Evans

 INGREDIENTS

• 1 lb penne, ziti, or rigatoni
• 12 plum or 4 large tomatoes, sliced
• 4 cloves garlic, chopped or crushed
• 1 green pepper, sliced thinly
• 20 fresh basil leaves, torn in half
• 1/2 cup olive oil
• 1 tsp salt
• 5-6 twists of the pepper mill
• 8 oz mozzarella cheese
• 8 oz (shredded) Parmesan cheese

DIRECTIONS 

1. Combine all ingredients - except cheese and pasta - in a large bowl. Marinate for ~ 2 hours.
2. Cook pasta. Drain and quickly combine with cheese and vegetables, allowing cheese to melt.
   

Garlic Cheddar Biscuits

This cat also steals hamburgers.
Photo Credit: E.Evans

These are so good, even one of my cats had to see what the fuss was about. One time, I left some to cool in a partially covered container. When I went to put them away, it seemed as though one was missing. But I hadn't made an official count, so I didn't think any more of it. Two days later I found the missing biscuit under the dining room table. Don't worry, I didn't eat it ;) 

INGREDIENTS

•  4 Tbsp butter
• 2 cloves garlic, minced
• 2 tsp dried parsley*
• 2 cups Bisquick OR
• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 2 2/3 Tbsp butter
• Blend dry ingredients, cut in butter with pastry blender
• 1 cup shredded sharp Cheddar Cheese
• 2/3 cup nonfat milk

 * The original recipe called for 2 Tbsp fresh chopped parsley, but I find it difficult to chop it up finely enough to distribute evenly among the biscuits.

DIRECTIONS

1.    Preheat oven to 400. Spray baking sheet.

2.    Combine biscuit mix, cheddar cheese, 1 clove garlic. Stir in milk and mix.

3.    Form small balls (the mix will be somewhat crumbly) and place on baking sheet (makes ~12 biscuits).

4.    Bake for 10 minutes.

5.    At ~7 minute mark, melt butter, add 1 clove garlic, and sauté on low heat for ~1 min. Remove from heat and stir in parsley.*

6.    Drizzle butter mix over biscuits and bake for an additional five minutes.

* I find that if I melt the butter too soon, it tends to congeal/be soaked up by the parsley/garlic, and I don’t have enough for all the biscuits.

Biscuit recipe via Skinnytaste

Bisquick substitute via Unsophisticook

Ethiopian Stew

The fall is my favorite time for the market.  It can be a dangerous trip, especially if your car is parked so close that you can easily throw your purchases in and go back for more.  I came home with so many vegetables yesterday, I wondered how I could use them all.  Then I remembered this.  I used chopped up green beans because that was one of the things I brought home yesterday.  The comments in original post say that it freezes well, which is good because I'm going to have to freeze this and make some other stuff this week if I'm going to win the produce game.  The only heads up I would give on this is that everything comes together pretty fast so pretend you're on a cooking show and cut everything up and get it measured before you get going.  Also, as I've said before, cardamon and fenugreek are crazy expensive.  So find someone to share it with you.  You'll never use it all anyway.  Thanks, Emili!

Ingredients
1 cup brown lentils
1 large yellow onion, diced small
2 carrots, peeled and diced
4 cloves garlic, miced
2 tablespoons fresh ginger, grated
1/4 cup peanut oil (vegetable oil will do)
10 plum tomatoes, chopped
1/2 cup tomato paste
1 cup vegetable stock or 1 cup water + 2 veg boullion cubes
1 cup frozen green peas
Spice Blend
2 tsp ground cumin
2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste)
Directions
Boil the lentils for about 45 minutes or until tender.
In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.

Savory Breakfast Muffins

Photo Courtesy of EatingWell.com


INGREDIENTS

• 2 cups whole-wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 eggs
• 1 1/3 cups buttermilk
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter, melted
• 1 cup thinly sliced scallions, (about 1 bunch)
• 3/4 cup diced Canadian bacon, (3 ounces)
• 1/2 cup grated Cheddar cheese
• 1/2 cup finely diced red bell pepper

PREPARATION

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

NUTRITION

Per muffin: 217 calories; 9 g fat ( 3 g sat , 4 g mono ); 50 mg cholesterol; 24 g carbohydrates; 9 g protein; 3 g fiber; 339 mg sodium; 113 mg potassium.

Recipe from EatingWell.com