Wednesday, July 19, 2017

Veggie-Packed Bolognese

2/3 c boiling water
1/2 oz dried porcini mushrooms
1 Tbsp canola oil
1 1/2 c chopped onion
3/4 c finely chopped carrot
3/4 c finely chopped celery
1 c shredded butternut squash
8 oz cremini mushrooms, finely chopped
6 cloves minced garlic
6 oz 90% lean ground sirloin
3 Tbsp unsalted tomato paste
1 tsp dried oregano
3/4 tsp salt
1/4 tsp crushed red pepper
16 oz canned unsalted tomato sauce
8 oz whole grain spaghetti
1/3 c finely chopped walnuts, toasted
1 ounce parmigiano-reggiano cheese, shaved (about 1/4 c)

Pour boiling water over porcini in a small bowl; let stand 15 minutes. Remove porcini with a slotted spoon; finely chop porcini, and reserve soaking liquid.

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, carrot, butternut squash,and celery; cook 5 minutes, stirring occasionally. Add cremini mushrooms and garlic; cook 6 minutes or until mushroom liquid evaporates, stirring occasionally. Add beef; cook 3 minutes, stirring frequently. Add tomato paste; cook 1 minute, stirring constantly. Stir in porcini, oregano, salt, pepper, and tomato sauce; pour in porcini liquid, stopping before grit at bottom of bowl reaches sauce. Bring to a boil; reduce heat, and simmer, uncovered, 12 minutes or until thickened, stirring occasionally to keep sauce from sticking.

Cook pasta according to package directions, omitting salt and fat, drain. Stir walnuts into sauce; spoon over pasta mixture. Sprinkle with cheese.

From Cooking Light - 45 minutes - Serves 4



Tuesday, July 11, 2017

Greek Turkey Burgers

  • 7 oz. plain greek yogurt $2.98
  • 1 medium fresh lemon $0.32
  • ¼ tsp minced garlic $0.04
  • ¼ tsp dried dill $0.02
  • 1.25 lb. ground turkey $4.78
  • 6 halves sun dried tomatoes $0.66
  • 1 medium red onion $1.04
  • 2 oz. frozen spinach $0.27
  • ¼ cup crumbled feta $0.41
  • 1 tsp dried oregano $0.05
  • ½ tsp minced garlic $0.04
  • ⅓ cup bread crumbs $0.11
  • 1 lg. egg $0.12
  • 1 med. cucumber $0.50
  • 6 hamburger buns $1.64
  • to taste salt and pepper $0.05
  1. Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
  2. Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and ¼ of the red onion.
  3. In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, bread crumbs, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
  4. Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion and cucumber. Enjoy!

Friday, June 16, 2017

Southern Italian Cod Stew with Pizza Bianca

5 cod fillets, patted dry and cut into 1-inch cubes
1 lb. plain pizza dough
12 oz fingerling potatoes, sliced into 1/2 inch rounds
28 ounce can of whole peeled tomatoes (Cento Italian Peeled with Basil Leaf), broken apart
4 cloves garlic, chopped (2 tsp. minced)
3 Tbsp capers
2 shallots, thinly sliced
1/2 tsp crushed red pepper flakes

1. Remove dough from refrigerator to bring to room temperature. Preheat oven to 475. 

2. Bring small pot of water to boil, adding salt. Boil potatoes for 9-11 minutes, until slightly tender when pierced with a fork. Drain thoroughly.

3.  While they're boiling, lightly oil a sheet pan. On a clean, dry work surface, use your hands and a rolling pin to stretch and roll out dough to a 1/4 inch thickness. Transfer to sheet pan, rubbing the dough into the pan to coat the bottom in oil. Then drizzle top with olive oil. Bake for 12-14 minutes, or until golden brown. (Watch carefully--may take less time.) Set aside, and slice before serving.

4. In a large high-sided pan or a pot, heat 1 tbsp oil on medium high until hot. Add shallot and garlic, salt and pepper. Cook for 1-2 minutes, stirring frequently. Add capers and red pepper (or save red pepper for garnish if you are serving kids), stirring while cooking for about 45 seconds, until fragrant. 

5. Add tomatoes and 1/2 cup of water, season with salt and pepper. Cook, stirring occasionally, 4-5 minutes, until slightly reduced in volume. 

6. Add the cod and the cooked potatoes to the stew and cook on medium-high, stirring occasionally, for 5-7 minutes, until slightly thickened and the cod is cooked through. Turn off the heat, season with salt and pepper to taste. 

7. Divide among 4 bowls, serving with pizza bianca.

Thursday, June 8, 2017

Sweet & Sour Chicken

2 egg whites
4 tsp cornstarch
1 lb chicken breast, cut into 1 inch pieces
6 tbsp unsalted ketchup
1/4 c water
3 tbsp cider vinegar
2 tbsp brown sugar
1 1/2 tbsp reduced sodium soy sauce
2 tbsp canola oil
1 red bell pepper, thinly sliced
1 1/2 cups pineapple chunks
2 tsp fresh ginger
3 green onions, cut into 1 inch pieces
sriracha, sweet chili sauce

1. Combine 1 tsp cornstarch, ketchup, water, cider vinegar, brown sugar, and soy sauce in a bowl.

2. Combine egg whites and 1 tbsp cornstarch in a large bowl, stirring with whisk. Add chicken, toss to coat.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tbsp oil to pan; swirl to coat. Add bell pepper to pan, cook 2 minutes; add pineapple, ginger, and onions to pan, cook 2 more minutes. Transfer to a plate.

4. Add 1 tbsp oil to pan. Add chicken mixture, leaving extra egg mixture in the bowl. Stir fry for 6 minutes until browned and done. Add sauce mixture and veggie mixture to pan. Bring to a simmer and simmer or 1 minute until sauce is slightly thickened. Serve with sriracha and/or sweet chili sauce.

Monday, January 16, 2017

White Bean, Spinach, and Egg Breakfast Quesadillas

  • 8 large eggs

  • 1 tablespoon milk

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon garlic powder (or 1 1/2 tsp minced garlic)

  • 1/2 teaspoon black pepper

  • 1 tablespoon extra virgin olive oil, plus additional for cooking the quesadillas

  • 5 cups fresh spinach, roughly chopped

  • 1 (10-ounce) can white beans, rinsed and drained

  • 1 1/2 cups freshly grated cheese: cheddar, Swiss, mozzarella, or another similar melty, cheesy

  • 8 medium whole wheat tortillas


Saute the spinach in the olive oil. Season with garlic powder, salt, and pepper. Cook eggs, combine with beans, spinach. Form quesadillas with cheese and filling, cook in a skillet.

Monday, January 2, 2017

Chicago Style Italian Beef Sandwiches

Chicago-Style Italian Beef HoagiesRecipe

2 cup unsalted beef stock (such as Swanson)
1 T dried basil
2 t dried oregano
2 t garlic powder
2 t onion powder
1 1/2 t crushed red pepper
2 T olive oil, divided
2.5 pounds boneless chuck roast, trimmed
2 c water
garlic cloves, thinly sliced
red bell pepper, thinly sliced
green bell pepper, thinly sliced
1 tablespoon white wine vinegar
4-6 pepperoncini peppers, drained and chopped
(2-ounce) hoagie rolls, halved horizontally



1. Combine first 6 ingredients in a medium bowl, stirring with a whisk.
2. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add stock mixture and water to pan; bring to a boil. Reduce heat to medium-low; cover and simmer 90 minutes. Turn beef; cover and simmer 90 minutes or until beef is very tender. Remove pan from heat; keep warm.
3. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add garlic and bell peppers to pan; sauté 7 minutes or until tender. Add vinegar, and pepperoncini peppers to pan; cook 1 minute.
4. Place beef on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Return beef to Dutch oven. Top bottom halves of rolls with half of beef cooking liquid. Top evenly with beef, bell pepper mixture, remaining half of beef cooking liquid, and top halves of rolls.

Saturday, October 29, 2016

Crispy Garlic Parmesan Salmon

4 pieces salmon
1/2 cup panko breadcrumbs
1/3 cup freshly grated parmesan
1/4 cup finely chopped fresh parsley
2 cloves minced garlic (1 tsp.)
3 Tbsp melted butter
salt & pepper
lemon wedges for serving

Preheat oven to 400. Lay a piece of foil over a cookie sheet. Arrange the pieces of salmon close together on the pan.

Combine the breadcrumbs, cheese, parsley, and garlic in a bowl. Add the melted butter and stir to form crumbly breading. Top the salmon with the breadcrumb mixture and season with salt and pepper.

Bake for 10-12 minutes until salmon is flaky and breading is lightly browned. This is great served with a mixture of roasted spaghetti squash, sauteed zucchini, and a little pasta sauce.