Fall Vegetable Curry

Ingredients

• 1 1/2 teaspoons olive oil 
• 1 cup diced peeled sweet potato 
• 1 cup small cauliflower florets 
• 1/4 cup thinly sliced yellow onion 
• 2 teaspoons Madras curry powder
• 1/2 cup organic vegetable broth (such as Swanson) 
• 1/4 teaspoon salt
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 2 tablespoons chopped fresh cilantro
• 1/2 cup plain 2% reduced-fat Greek yogurt

• Directions

• 1. 1. Heat olive oil in a large nonstick skillet over medium-high heat. 
  2. 2. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. 
  3. 3. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. 
  4. 4. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Chicken Pot Pie

Ingredients

One pound chicken, cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup chopped celery
1/3 cup butter
1/3 cup onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1 3/4 cup chicken broth
2/3 cup milk
2 9 inch unbaked pie crusts

Directions

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Creamy Barley with Tomatoes and Greens

A delicious and virtuous dish that contains one of my favorite cheeses - Taleggio.  And actually, it contains two cheeses and isn't that what the Nanners are all about?

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• kosher salt and black pepper
• 2 cups quick cook barley
• 1 28-ounce can diced tomatoes, drained
• 1 cup dry white wine
• 8 cups spinach
• 2 ounces Taleggio or Brie (rind removed), cut into small pieces
• 1/2 cup grated Parmesan

Directions

1. Heat the oil in a saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the barley, tomatoes, wine, and 2 ½ cups water and bring to a boil.
3. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
4. Add the mustard greens, Taleggio, and ¼ cup of the Parmesan and cook, stirring occasionally, until the greens are tender, 3 to 4 minutes.
5. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.

Mediterranean Chicken

Mediterranean Chicken
As I said below, I used chicken strips and cut them into bite-sized pieces.  It's easier for me to bring things for lunch that don't need cutting.  But you could leave the strips whole or even use a whole breast.  I recommend that if you're cutting the chicken, do it while it's still a little frozen.  It stays put better.  Anyway, this is delicious.  Smells great cooking.  I'd serve it over rice or quinoa or even pasta, I suppose. If you're not cutting up chicken, you could make this in less than 30 minutes.

• 

• Ingredients
• 2 teaspoons olive oil
• 2 tablespoons wine
• one pound chicken (I used chicken tenders and then cut them up into bite sized pieces)
• 3 cloves garlic
• 1 can diced tomatoes
• 1/2 cup wine
• 1 teaspoons dried thyme
• 1 teaspoon dried basil
• 1/2 cup pitted Kalamata olives
• 1/4 chopped fresh parsley
• half dozen canned artichoke hearts, halved

Directions

1. Heat the oil and 2 tablespoons white wine in a large skillet over medium heat.
2. Saute onion and garlic for about 2 minutes.  Add chicken and cook until chicken is cooked on the outside.
3.  Add tomatoes and bring to a boil. 
4. Lower heat, add 1/2 cup white win, thyme, and basil and simmer for 15 minutes.
5. Add olives, artichokes, and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Szechuan Shrimp

Szechuan Shrimp

Shrimp was on sale and I couldn't pass that up.  This recipe serves two so for $5.50 for the half pound of shrimp, I had two meals from this.  And everything looks or tastes more delicious when you've gotten it at a bargain, I think.  This was pretty damn hot, so don't make this for children or wussies.  But it was quite good and a bit different for me.

Ingredients

1 tablespoon cornstarch
1 1/2 tablespoons ketchup
1 1/2 tablespoons reduced sodium soy sauce
1/2 tablespoon Sriracha chili sauce (shelf-stable Asian hot sauce)
     (I just used some Mexican hot sauce)
1 teaspoon sugar or sugar substitute
1/4 teaspoon red papper flakes
1 cup chopped green beans
1 cup chopped green bell pepper
1 cup chopped onion
1 teaspoon chopped garlic
1 teaspoon chopped ginger
Half pound of raw large shrimp, peeled, tails removed, deveined
1/2 cup sliced water chestnuts, drained

Directions

In a medium bowl, mix cornstarch with 1/3 cup water until dissolved.  Thoroughly ix in ketchup, soy sauce, chili sauce, sugar, and red pepper flakes.

Bring a wok or large skillet sprayed with nonstick spray to a medium-high heat.  Add green beans, bell pepper, onion, garlic, and ginger.  Cook and stir until slightly softened, about 5 minutes.

Add shrimp and water chestnuts.  Stir sauce and add as well.  Cook and stir until sauce has thickene and shrimp are cooked through, about 3 minutes.

Squash & Chickpea Moroccan Stew

Squash & Chickpea Moroccan Stew


Like I said, I love squash.  And I love a recipe that can be prepared and cooked in 30 minutes.  I didn't serve this with couscous or rice, just put it in a bowl.  I really dug the cinnamon flavor in the dish.  I didn't have a cinnamon stick so I used a teaspoon of cinnamon instead.   (Those are olives in the picture.  I didn't even list them in the recipe because I didn't use them and didn't think I'd like them in there anyway.  But go ahead and throw 'em in, if you like.  What do I know?  I'm not Moroccan and therefore, probably have no business altering the recipe.


1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium yellow onion, small dice
4 medium cloves garlic, thinly sliced
2 teaspoons ground cumin
1 (3-inch) cinnamon stick
Salt and freshly ground black pepper
1 pound butternut squash, large dice
3/4 pound red potatoes, large dice
2 cups low-sodium chicken or vegetable broth
2 cups cooked chickpeas, drained
1 (14-ounce) can diced tomatoes, with juices
Pinch saffron threads, optional
Steamed couscous, for serving
Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish
Plain yogurt, for garnish

Heat butter and olive oil in a 3- to 4-quart Dutch oven or heavy-bottomed saucepan with a tight fitting lid over medium heat. When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until spices are aromatic and onions are soft and translucent, about 5 minutes.

Add squash and potatoes, season with salt and freshly ground black pepper, stir to coat, and cook until just tender, about 3 minutes. Add broth, chickpeas, tomatoes and their juices, and saffron, if using. Bring mixture to a boil then reduce heat to low. Cover and simmer until squash is fork tender, about 10 minutes.

Remove from heat and stir in preserved lemon and olives. Serve over couscous garnished with cilantro, almonds, and yogurt.

Per serving based on 6 serving (analysis without garnishes): Calories 287; Total Fat 10.5 grams; Saturated Fat 2 grams; Protein 10 grams; Total Carbohydrate 41 grams; Sugar: 8 grams; Fiber 8 grams; Cholesterol 5 milligrams; Sodium 563 milligrams;

Squash Mac & Sheeze

Squash Mac & Sheeze

I love squash.  I also really love macaroni and cheese.  You can ask my kids - I can make a mean mac & cheese with sharp cheddar and some gorgonzola thrown in for a bite.  I know this group is always about the cheese.  And I love you for it.  But all that cheese is not really good for those in my age bracket or if you're watching your weight.  :) So when I found this recipe that uses squash instead of cheese I thought it looked like a perfect marriage.  And in fact, it was!  This is so, so easy and really delicious.  And think of  how easy it would be if you used canned squash or pumpkin.  Except for me, having already roasted squash that I can use in a different recipe makes me really happy.  The only thing I would say is to measure the 2 tsp. of Dijon scantily, as opposed to heavily.  

Yield: 4 servings or 1.5 cups of sheeze sauce

Ingredients:

• 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
• Extra virgin olive oil, S & P
• 1 tbsp Earth Balance (or other non-dairy butter replacer)
• 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
• 1 tbsp or cornstarch
• 2 tsp Dijon mustard
• 1/4-3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2-1 tbsp fresh lemon juice
• 1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
• 8 ounces of pasta
• Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.

2. Melt butter or Earth balance in a pot over low-medium heat. 

3. In a bowl, whisk together milk and cornstarch until clumps are gone. 

4. Add milk mixture into pot and whisk. 

5. Stir in remaining ingredients (Dijon, garlic, lemon, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).

6. Pour over cooked pasta and add veggies, if you like.  I did and I really liked it.