Ravioli Toss

Cooking Light, March 2010

The original recipe called for sundried tomatoes, but I used a red bell pepper instead. This will be a great recipe in the summer time with fresh veggies, but I used canned green beans and tomatoes this time and it was still good. The article in the magazine says this barely counts as cooking which is true, this recipe was as simple as it gets.

Vary the veggies you toss with the ravioli. Try a combo of bell peppers and sliced red onion, or tomatoes, garlic, and plenty of fresh herbs.

Ingredients
1 (9-ounce) package refrigerated whole-wheat four-cheese ravioli
1 can cut green beans, drained
1 red bell pepper, diced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 can diced tomatoes, drained
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation
1. Prepare pasta according to package directions, omitting salt and oil. Add beans to pasta during last 5 minutes of cooking. Drain.

2. Combine sun-dried tomatoes and next 4 ingredients (through garlic) in a large bowl. Add pasta mixture, salt, and pepper; toss gently to combine. Top with cheese.

Whole Wheat, Oatmeal, and Raisin Muffins

Cooking Light, January 2006

I only had raisins and not all three dried fruits, so I used raisins, almonds, and chocolate chips instead of the other dried fruits. I made them over the weekend as fuel for our long runs this week! They are also great for breakfast.

With four whole grains and three dried fruits, these muffins are a great way to get a variety of antioxidants and fiber. Wheat germ is a good source of vitamin E. Look for untoasted wheat germ in the organic food section of the supermarket. Adding boiling water to the batter and allowing it to sit for 15 minutes before baking allows the hearty oats, wheat germ, and bran to soak up the liquid for a more tender muffin.

Yield: 12 servings (serving size: 1 muffin)

Ingredients
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons untoasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Cooking spray

Preparation
1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk. Stir in oats, dates, raisins, and cranberries. Make a well in center of mixture. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist. Stir in boiling water. Let batter stand 15 minutes.

2. Preheat oven to 375°.


3. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

Apple Spice Waffles

from Simply in Season cookbook

It's been awhile - we ate leftovers for a week, then I was out of town, then I was sick and couldn't eat anything. We also re-used some of the recipes here and there over the past couple weeks. But finally we prepared an actual meal again. We had these waffles for dinner last night with half a grapefruit each. I love breakfast for dinner!

1 cup whole wheat flour
1/4 cup rolled oats
1/4 cup oat bran
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
1 apple, diced
1/4 cup pnuts, chopped
1 1/2 cups milk
1 egg
1/4 cup butter, melted
1 tablespoon brown sugar

Combine dry ingredients. Stir in the apple and nuts. In a separate bowl, combine wet ingredients and beat well. Add to dry ingredients, and stir until well combined. Bake in a waffle iron.

Lime-Spiked Black Bean Dip

Cooking Light, December 2003
Photo: Karry Hosford

I tried two different black bean dip recipes this weekend - a parsley variation and this lime-cilantro variation. This recipe was by far the better of the two.


This dip is so easy and perfect for any casual gathering. It tastes best served at room temperature.

Yield: 5 cups (serving size: 2 tablespoons)

Ingredients
2 (15-ounce) cans black beans, rinsed and drained
1 cup grated carrot
1/2 cup fresh lime juice (about 2 limes)
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Preparation
Place beans in a food processor, and pulse until almost smooth. Combine the beans, carrot, and the remaining ingredients in a medium bowl, stirring until well blended. Let stand 30 minutes. Serve with baked tortilla chips.

Broccoli and Three-Cheese Lasagna

Real Simple, December 2009
Photo: Quentin Bacon

I made this for Sunday night dinner while mom and dad were in town visiting. It's the perfect meal with a salad and garlic bread. Broccolli makes a great lasagna filling in place of meat.

Serves 4

Ingredients
1 15-ounce container ricotta (about 1 3/4 cups)
1 pound frozen broccoli florets—thawed, patted dry, and chopped
2 1/4 cups grated mozzarella (9 ounces)
1/2 cup grated Parmesan (2 ounces)
kosher salt and black pepper
1 16-ounce jar marinara sauce
1/2 cup heavy cream
8 no-boil lasagna noodles
2 tablespoons olive oil, plus more for the foil
4 cups mixed greens
1 tablespoon fresh lemon juice

Directions
1. Heat oven to 400º F. In a large bowl, combine the ricotta, broccoli, 2 cups of the mozzarella, ¼ cup of the Parmesan,½ teaspoon salt, and ¼ teaspoon pepper. In a small bowl, combine the marinara sauce and cream.
2. Spoon a thin layer of the sauce into the bottom of an 8-inch square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with the remaining 2 noodles and sauce. Sprinkle with the remaining ¼ cup of mozzarella and ¼ cup of Parmesan.
3. Cover tightly with an oiled piece of foil and bake until the noodles are tender, 35 to 40 minutes. Uncover and bake until the top is golden brown, 10 to 15 minutes.
4. Toss the greens with the olive oil, lemon juice, and ¼ teaspoon each salt and pepper. Serve with the lasagna.

Tip
To help the lasanga hold together when it's cut, alternate the direction of the noodles in each layer.

Shrimp with Roasted Red Peppers and Feta

Real Simple, April 2008
photo: Quentin Bacon

We had this over orzo mixed with olive oil and chopped fresh dill.

Serves 4

Ingredients
1 12-ounce jar roasted red peppers
1 bunch scallions
1 head garlic
1 1/2 pounds large shrimp, peeled and deveined
olive oil
kosher salt and pepper
8 ounces Feta
4 1-quart resealable plastic freezer bags

Directions
1. In a large casserole, combine the shrimp, peppers, scallions, garlic, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Top with Feta.

2. Bake until the shrimp are cooked through and the Feta begins to brown, about 20 minutes.

Fish Tacos with Chipotle Cream

Cooking Light, September 2002
photo: Randy Mayor; Lydia DeGaris-Pursell

It's really hard to get good fish in Asheville. I used catfish - is that bad? I don't think of catfish when I think of fish tacos, but it was actually really good. The chipotle in adobe and the cilantro are all so flavorful that the actual type of fish doesn't matter that much.

The fish cooks on top of the vegetables in one skillet. Break the fish into chunks to finish the filling.

Yield: 4 servings (serving size: 1 taco)

Ingredients
1/2 cup fat-free sour cream
1/8 teaspoon salt
1 canned chipotle chile in adobo sauce, seeded and minced
1 1/2 cups chopped onion, divided
1 1/2 cups chopped tomato, divided
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
4 garlic cloves, minced
3 tablespoons chopped fresh cilantro
1 pound red snapper fillets, skinned
1 teaspoon grated lime rind
2 tablespoons fresh lime juice
4 (8-inch) fat-free flour tortillas

Preparation
1. Combine sour cream, 1/8 teaspoon salt, and chile; set aside. Combine 1/2 cup onion and 1/2 cup tomato; set aside.

2. Melt butter in a large nonstick skillet over medium heat. Add 1 cup onion, 1 cup tomato, cumin, 1/2 teaspoon salt, cinnamon, and minced garlic; cook 5 minutes, stirring frequently. Stir in cilantro. Arrange fish over onion mixture in pan; cover and cook 3 minutes. Turn fish; cover and cook 2 minutes. Break fish into chunks. Stir in rind and juice; cook 2 minutes. Remove from heat.

3. Warm tortillas according to package directions. Fill each tortilla with 1/2 cup fish mixture and 1/4 cup reserved onion mixture; top each serving with 2 tablespoons chipotle cream. Fold in half or roll up.

Black Bean Sweet Potato Burritos

Simply in Season cookbook, by Mary Beth Lind and Cathleen Hockman-Wert, p. 259.

This recipe is from my favorite cookbook. The book is separated into four sections and lists recipes by season, using in season ingredients - and they are all very simple recipes. I especially love it in the summer time for using veggies from my garden. But it also has some unique sweet potato recipes for winter time. Lucky Lew gets to eat the leftovers at lunch today. By the way, this is the first food picture taken by moi. My food pictures don't usually come out that well - never comparable to the magazine, but this one was ok.

yields 8 burritos

3 cups sweet potatoes (peeled and diced)
1/2 onion (chopped)
Saute in a large frypan in 1 Tbsp. of oil just until tender. Add water or apple cider as needed to prevent sticking.

2 cups cooked black beans
1 tsp. ground cumin
3/4 tsp. ground cinnamon
1/2 tsp. salt
Add and cook until heated through.

8 flour tortillas
1 ½ cups cheddar cheese (shredded)
Divide bean mixture and cheese among the tortillas and roll up. Place in a 9 x 13 inch baking pan. Bake for 20-25 minutes at 350F. Garnish with sour cream, salsa, and fresh cilantro.

Walnut Shortbread

Martha Stewart Living, March 2010

A-plus dessert. It's all about the butter.

Makes 8

1/2 cup walnuts, toasted
1 cup all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, room temperature, plus more for pan
1/4 cup plus 3 tablespoons confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.

2. Beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.

3. Butter an 8-inch round cake pan. Transfer dough to pan. Place a piece of plastic wrap on dough, and use it to press the dough evenly into pan (this will prevent the dough from sticking to your fingers). Cut dough into 8 wedges using a paring knife. Prick all over with a wooden skewer or fork.

4. Bake until golden brown and firm in center, 30 to 35 minutes. Transfer pan to a wire rack. Recut into wedges and prick again. Let cool slightly. Dust with confectioners' sugar.

Lentil and Bulgur Soup

Martha Stewart Living, March 2010

This soup is very simple, but actually very good, perfect for a snowy evening! I made the pita chips again to go along with the soup and roasted carrots. I put some garlic salt on the pita chips and when dipped in the soup, it gave everything just the right amount of flavor. Lentils are supposed to be a great source of protein.

Serves 4

Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.

2 tablespoons olive oil
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 shallot, thinly sliced
6 cups water
1 cup green or brown lentils
1/2 cup bulgur wheat
2 to 3 tablespoons red-wine vinegar
Salt and pepper

1. Heat oil in a medium pot over medium heat. Saute carrot, celery, and shallot until tender, approximately six minutes. Add water and lentils, and bring to a boil. Reduce heat and simmer, partially covered for about 20 minutes or until lentils are tender.

2. Stir in bulgur. Cook, partially covered, until bulgur is tender but still a bit chewy, about five minutes.

3. Drizzle with vinegar to taste. Season with salt and pepper. Drizzle with oil, and season with pepper.

Roasted Carrots with Feta and Parsley

Martha Stewart Living, March 2010

Serves 4

Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from parsley.

3 pound medium carrots, cut 1/2 inch think on the bias.
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 425 degrees. Toss carrots with oil on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are caramelized and tender, about 25 minutes.

2. Transfer carrots to a bowl, and toss with feta and parsley.

Mediterranean Salad With Chickpea Patties

Real Simple, April 2009
photo: Hallie Burton

Serves 4

Ingredients
1 15.5-ounce can chickpeas, rinsed
1/2 cup fresh flat-leaf parsley
1 clove garlic, chopped
1/4 teaspoon ground cumin
Kosher salt and black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/2 cup low-fat yogurt (preferably Greek)
3 tablespoons fresh lemon juice
8 cups mixed greens
1 cup grape tomatoes
1/2 small red onion, thinly sliced
Pita chips (optional)

Directions
1. In a food processor, pulse the chickpeas, parsley, garlic, cumin, and 1/4 teaspoon each salt and pepper just until coarsely chopped and the mixture comes together when gently squeezed. Form into eight 1/2-inch-thick patties and coat with the flour, tapping off excess.

2. Heat the oil in a nonstick skillet over medium-high heat. Cook the patties, turning carefully, until golden brown, 2 to 3 minutes per side.

3. In a small bowl, whisk the yogurt, lemon juice, and 1/4 teaspoon each salt and pepper. Divide the greens, tomatoes, onion, and chickpea patties among plates. Drizzle with the dressing and serve with the pita chips, if using.

Spiced Pita Chips

Real Simple, November 2007
photo: Beatriz da Costa

Serves 6-8

Ingredients
4 pitas
3 tablespoons olive oil
2 teaspoons paprika
1 teaspoon dried oregano
1/2 teaspoon kosher salt

Directions
1. Heat broiler. Split the pitas to make 8 rounds and brush them with oil. Sprinkle with the paprika, oregano, and salt.

2. Slice the pitas into triangles. Arrange on 2 baking sheets and broil until crisp, about 2 minutes.