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Entrées

Robby’s Rockin’ Turkey Chili

 

Ingredients:

  • 2 tbsp. vegetable oil
  • 1 yellow onion, diced
  • 6 jalapeno peppers, diced (optional)
  • 1 clove garlic, minced
  • 1 lb. fresh ground turkey
  • 1 28 oz. can crushed tomatoes
  • 2 tbsp. cumin
  • 5 tbsp. chili powder
  • salt
  • pepper
  • 1 16 oz. can black beans
  • 1 16 oz. can pinto beans

Directions:

  1. Sauté diced onion, jalapeno, and minced garlic in oil until soft.
  2. Add turkey and cook turkey until brown.
  3. Add some chili pepper, cumin, and salt.
  4. Add crushed tomatoes and bring to a boil.
  5. Add more spices. Add black beans and pinto beans and bring from a boil to low heat.
  6. Add more spices; simmer on low heat for 30 minutes.
  7. Serve hot with cheese, sour cream, and/or scallions. Bon appetit!

Salmon Summer Rolls

By Deanna Ronne and Laura Cipullo Whole Nutrition Services Team

These light, refreshing, and nutritious summer rolls are simple and fun to make, easily packed for lunch, or stored for leftovers, and even your kids will love them! Try keeping them in the refrigerator and eating them cold after a long hot summer day. Packed with protein and healthy fats from salmon and avocado, this roll will satisfy your hunger without making you feel too full.1

Rich in vitamins, minerals, and omega-3 fatty acids, Salmon has many health benefits. One omega-3 in particular, docosahexaenoic acid (DHA), is the brain’s favorite fatty acid. A diet rich in DHA is associated with improved learning abilities and disease prevention.2,3

Ingredients:

  • rice paper wrapper (find them in the ethnic foods section of your health food store. I recommend brown rice)
  • carrots
  • avocado
  • cucumber
  • spinach/spring mix/ lettuce
  • salmon

Optional Sauce:

  • ¼ cup soy sauce (reduced sodium)
  • 1 tbs honey
  • siracha sauce (to taste, 1 tbs for a mild sauce)

Directions:

  1. In a bowl mix the soy sauce, honey, and siracha sauce. On medium heat, add the sauce to a pan with the salmon. Once cooked, set the salmon aside to cool off.
  2. Wet paper towels large enough to cover the bottom of your plate. Place a wrapper on the paper towel and dab it with another wet paper towel. (You don’t want to get the wrappers too wet, because they will break easily.)
  3. Place a handful of spinach in the middle of the wrapper and the rest of the ingredients on top.
  4. Wrap the roll: start by folding the shortest sides in. Fold the bottom up and roll up to the top.
  5. Enjoy! The optional sauce can also be used as a delicious dipping sauce.
  1. III, V. L. F., Dreher, M., & Davenport, A. J. (2013). Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risk in US adults: results from the National Health and Nutrition Examination Survey (NHANES) 2001-2008.
  2. Kris-Etherton, P. M., Harris, W. S., & Appel, L. J. (2002). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. circulation, 106(21), 2747-2757.
  3. Horrocks, L. A., & Yeo, Y. K. (1999). Health benefits of docosahexaenoic acid (DHA). Pharmacological Research, 40(3), 211-225.

Pork Chops and Apple Salad

Straight from my Diabetes Comfort Food Diet Cookbook, I’m excited to share this recipe for refreshing pork chops and Apple salad. Perfect for the end of summer and upcoming apple season this fall!

Ingredients:

For Apple Salad:

  • 2 tbsp (30mL) balsamic vinegar
  • 1 tbsp (15mL) Dijon mustard
  • 2 apples, finely sliced, lengthwise
  • 1 head Bibb lettuce, chopped
  • 2 (500mL) cups spinach
  • 1 stalk celery, sliced
  • 1/2 onion sliced
  • 1/4 cup (60mL) crumbled, reduced-fat blue cheese

For Pork Chops:

  • 4 bone-in pork loin chops (each 6oz/175g)
  • 1/8 tsp (.5mL) salt
  • 1 tbsp (15mL) chopped, fresh thyme (or 1tsp/5g dried)
  • 1 clove garlic, minced 

Directions:

For Apple Salad:

In a large bowl, whisk together vinegar and mustard. Add apples, lettuce, spinach, celery and onion. Toss to coat. Sprinkle with blue cheese, set aside.

For Pork Chops:

Season each pork chop with salt, thyme and garlic. Heat a large skillet with cooking spray over medium heat. Cook the pork chops for 8 minutes, turning once or until lightly browned and a thermometer inserted in the center of the chop reads 145F and the juices run clear. Serve with the apple salad.

Enjoy!

Greek Yogurt Marinated Chicken

Photo Courtesy of Cooking Light

To prepare for the upcoming school year, I’ve been trying to focus on finding meals I can make ahead and then have ready to heat and eat during the week.  This yogurt marinade recipe is my recent favorite because in addition to a marinade for chicken, I’ve also used the recipe as a sauce or even dressing for other meals and side dishes. It keeps chicken moist–whether grilled or baked–and is a tangy and fresh compliment to seasonal veggies and sides!

Makes 4 servings (marinates 4 chicken breast fillets)

Ingredients:

  • 2 cups Greek yogurt, plain
  • 2 tbsp honey
  • 1 medium lemon, juiced
  • 1/4 cup cucumber peeled and diced, finely
  • 2 medium strawberries diced, finely
  • 1/4 medium onion, diced
  • 1-2 cloves garlic, made into paste
  • 1 tbsp olive oil
  • Salt & pepper

Directions:

  1. In medium bowl, stir to combine yogurt, olive oil, lemon juice and honey.
  2. Dice onion, cucumber and strawberry. Paste garlic. Combine all with yogurt mixture.  Season with salt and pepper.

For Marinade: Pour into gallon-sized ziplock to cover chicken breasts and squeeze bag to coat chicken.  Allow to marinade in refrigerator overnight. Grill or bake chicken to desired doneness, checking for an internal temperature of 165F.

For Sauce: Chill yogurt mixture in airtight container and enjoy with veggies, grains, salads or proteins as a dipping sauce or dressing.

Enjoy!

Slow Cooker Lasagna

Photo Courtesy of Cooking Light

Ingredients:

  • 1.5 pounds ground beef or pork
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tsp Italian seasoning
  • 1 ½ tsp salt
  • 1 24-oz jar spaghetti sauce
  • 8 oz tomato sauce
  • 6 oz tomato pasta
  • 3 eggs
  • 1 15-oz container ricotta cheese
  • 6 cups fresh spinach
  • 2 zucchini, shredded or sliced
  • 1 cup parmesan cheese
  • 2 cups shredded mozzarella, divided
  • 3 Tbsp water

Directions:

In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the spaghetti sauce, tomato sauce, tomato paste, salt, and Italian seasoning and stir until well incorporated. Cook until heated through.

In a large bowl mix together the ricotta cheese, egg, grated Parmesan cheese, and 1 cup shredded mozzarella cheese.

Spray the crock with nonstick spray. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Next layer 2 cups spinach and 1/3 of the zucchini. Repeat the layering of sauce, noodles, cheese and veggies until all the ingredients are used. Top with remaining 1 cup of mozzarella. Drizzle water around the edges of the crock.

Cover, and cook on LOW setting for 5 to 6 hours.

Let sit for 30 minutes or more and then slice and serve.

Hearty and Healthy Quinoa Chili

Photo Courtesy of Chef Melissa

 

INGREDIENTS:
•1 cup quinoa, rinsed (I love tri-colored!)
•2 cups unsalted organic chicken bone broth
•2 swirls around the pot of Avocado Oil
•1 medium onion, chopped (red, white, or yellow, you pick! Yellow is standard)
•4 cloves garlic, minced
•1 jalapeno pepper, seeds and white membrane removed so only green •remains, diced (or leave all intact for spicy)
•2 medium carrots, peeled and chopped
•3 celery stalks, chopped
•1 green bell pepper, chopped
•1 red bell pepper, chopped
•1 medium zucchini, chopped
•1 can black beans, drained and rinsed
•1 can red kidney beans, drained and rinsed
•1 can white beans, drained and rinsed
•1 can fire roasted diced tomatoes
•1 small can green chilies
•1 (15 oz) can tomato sauce
•2-3 tablespoons chili powder or chipotle powder (depending on your preferred spice level)
•2 tablespoons ground cumin,
Sea Salt and black pepper, to taste
Handful Cilantro leaves
•Juice from 1-2 limes

∗Optional toppings: red onion, avocado, cheese, sour cream, Greek yogurt, tortillas, etc.

Directions:
1. In a medium sauce pan, cook quinoa with bone broth- set aside.
2. In a large pot, preferably dutch oven, heat the avocado oil over high heat. Add onion, garlic, jalapeño, carrot, celery, peppers, and zucchini. Add a generous pinch of salt and pepper. Cook until vegetables are softened, stirring occasionally.
3. Add the beans, tomatoes, green chilies, and tomato sauce. Mix in the cooked quinoa. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low, stirring occasionally, for about 30 minutes or until everyone is warm and tender. Add more bone broth if too thick.
4. Turn off heat and stir in cilantro leaves and lime juice. Taste, season if needed.
5. Garnish chili with toppings before serving.
*Notes: This chili freezes well- great for meal prep!

*Crock-Pot friendly! Add uncooked quinoa and 1/2 bone broth to slow-cooker along with rest of ingredients.

*Sub Vegetable Broth for Chicken Bone Broth to make her Vegan

*”Chopped” means bite-sized, but it is entirely your preference. However, be mindful that vegetables chopped smaller will cook faster than those that are larger.

    We’d like to thank Chef Melissa for her wondrous and delicious recipe!

Crowd Pleasing Veggie Burgers

     By Brenna O’Malley and The Laura Cipullo Whole Nutrition Services Team

                                                        IMG_5214

     In search of a meatless option for a crowd or just an alternative to packaged veggie burgers with lots of extra ingredients? This easy make-ahead recipe is perfect for a quick weeknight dinner, a salad or lunch topper, or a great way to get some protein and veggies into your day! These are crowd pleasing veggie burgers because your whether your friends are meatless, gluten free or particular about the veggies or ingredients they like, these burgers can be adapted to fit your guests’ palates!

     Yields ~8 patties

     Ingredients:

 •1 can black beans, mashed

  •½ medium onion, diced

  •1 large carrot or 1 cup baby carrots, grated or diced finely

  •1 (8oz) pkg of mushrooms, diced

  •1 medium red pepper, diced

  •1 cup oat flour (can be made by blending 1 cup oats)

  •½ cup quinoa, rinsed and cooked

  •½ cup sweet potato, diced and cooked

  •1 tsp salt

  •1 tsp black pepper

  •2 cloves of garlic, minced and made into paste

  •1 tbsp olive oil

  •2 eggs

  •1 tsp cumin

  •1 tsp red pepper flakes

     Optional Add-ins:

     1 cup sautéed spinach or kale, 2 tbsp chopped almonds, 1 tbsp reduced sodium soy sauce

     Instructions:

  1. Preheat oven to 350F
  2. If you do not have roasted sweet potato or rinsed and cooked quinoa ready, prepare those now. Sautee onions, garlic paste, mushrooms and red pepper with tbsp. olive oil until veggies are soft.
  3. In a large mixing bowl, combine all ingredients and any optional add-ins you choose. Season to taste and mix well.
  4. Prepare a baking sheet, moisten hands with water and begin to tightly pack and shape patties for baking.
  5. Bake patties in oven for ~25 minutes, if your patties are thicker, flipping halfway through may promote even baking.
  6. Can be refrigerated for a few days or frozen to have on hand for the week. Enjoy!

Grilled Pork Chops with Two Melon Salsa

     We’ve been talking a lot about watermelons this summer! And as one of the most hydrating and tasty fruits, we’re happy to have one more reason to incorporate it into our summer dishes, just in time for your Fourth of July cookout!

     Ingredients:

     FOR SALSA

 •1 cup chopped seedless watermelon

 •1 cup chopped honeydew melon

 •3 tablespoons sweet onion

 •1 tablespoon finely chopped jalepeno pepper

 •1 tablespoon chopped fresh cilantro

 •1 tablespoon fresh lime juice

 •1/8 teaspoon salt

      FOR PORK CHOPS

 •2 teaspoons canola oil

 •1 1/2 teaspoons chili powder

 •1/2 teaspoon garlic powder

 •1/2 teaspoon salt

 •1/4 teaspoon freshly ground black pepper

 •4 (4-ounce) boneless center-cut pork chops, trimmed

 •cooking spray

     Preparation:

 1. To prep salsa, combine the first 7 ingredients and set aside

 2. To prep pork chops, heat a grill pan over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl.  Rub oil mixture over both sides of pork chops. Coat pan with cookies spray. Add pork to pan, cook for 4 minutes on both sides or until desired degree of doneness.

 3. Serve with salsa and enjoy!

image

High-Protein Onion, Apple, Quinoa, and Kale Salad

 

We attended the Editor’s Showcase in February where we were able to sample different foods and learn the latest that’s going on in the food industry.  The National Onion Association and US Apple Association shared with us some of their recipes featuring both apples and onions.  Here is one we think you’ll enjoy!

Courtesy of National Onion Association
Courtesy of National Onion Association

     Makes 6 Servings

     Ingredients:

  • ¼ cup apple cider vinegar
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoon honey
  • 1 teaspoon honey Dijon mustard
  • 2 ½ cups vegetable broth
  • 1 ½ sups tri-color quinoa, rinsed
  • 1 teaspoon canola oil
  • 1 white onion, sliced
  • 3 cups chopped kale, ribs removed and discarded
  • 2 cups chopped cooked chicken
  • 1 red-skinned apple, chopped
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper

 

     Directions:

 Dressing

  1. Whisk the vinegar with the oil, lemon juice, honey and mustard until well combined.
  2. Set aside.

 Salad

  1. Bring the broth and quinoa to a boil.
  2. Simmer, covered, for 12 to 15 minutes or until al the broth has been absorbed. Cool completely.
  3. In a medium skillet, heat oil over medium-height heat.
  4. Sauté onion for 3 to 5 minutes or until softened. Cool completely.
  5. In a large bowl, toss onion, kale, chicken, apple, salt, and pepper with prepared dressing.
  6. Stir in the cooled quinoa.

Bold and Fruity Chicken Tangine

     Credit: Executive Chef Rachel Reuben, Food Fix Kitchen  

     We wanted to share a recipe with you that was made at the Dishing with the MediaHarvest Celebrations Event.  They featured some delicious recipes including Carrot Curry Kale Chips and Lemon Seed and Pepper Crusted Grilled Pork.  With summer right around the corner, we thought it would be great to share this Bold and Fruity Chicken Tangine recipe to get your mouths’ watering for the tasty food summer has to offer!  

 


     Makes 4 servings, or 8 pieces

 •8 chicken thighs with bones and skin
 •1 tablespoon ground cumin
 •2 teaspoons ground coriander
 •2 teaspoons ground ginger
 •2 teaspoons paprika
 •1/2 teaspoon ground cinnamon
 •Kosher salt and freshly ground black pepper
 •¼ cup extra-virgin olive oil
 •4 cloves garlic, crushed whole
 •1 medium yellow onion, diced
 •2 strips fresh lemon peel
 •2 sprigs fresh thyme
 •1 bay leaf
 •Pinch saffron threads
 •1/8 cup rosewater
 •¾ cup dry white wine
 •1 cup low-sodium chicken broth
 •1 cup pitted green olives
 •¼ cup dried pitted dates*
 •¼ cup dried apricots*
 •¼ cup dried figs*
 •1 whole wheat pita or other Middle Eastern flatbread, cut into thirds, warmed but not toasted
 •1/2 cup chopped roasted pistachios, optional for finishing
 •1/4 cup chopped fresh cilantro, optional, for finishing

 *Fruit Bliss’s apricots, prunes and figs are recommended

  1. Remove skin from thighs and reserve. Trim fat and reserve with skin. Partially debone for easy removal after cooking, (make cuts around bone but keep bone in place for cooking; bones will impart more flavor but we don’t want to serve with bones).
  2. Combine the cumin, coriander, ginger, paprika and cinnamon and season the spice blend with pepper and salt (keeping in mind that the olives will be adding an element of salt). Using a large bowl, sheet tray or zip bag, sprinkle the spice and seasoning mixture over the chicken and toss to coat evenly on all sides. Set aside in the refrigerator to infuse for 1 hour.
  3. Set a large Dutch oven or pressure cooker over medium-high heat and add a thin coating of vegetable oil. Add the chicken skins and fat and cook, stirring occasionally, until several tablespoons of liquid chicken fat have rendered, about 10 minutes. Remove skin and any solids from the pan, once browned and rendered, and discard.
  4. Using the rendered chicken fat, brown (2-3 minutes per side) the spice/seasoned chicken on both sides in batches, careful not to crowd the pan, and then transfer to a platter and hold aside. Add a little more oil to the pot, if needed, and sauté onions until soft and translucent, but not browned, about 4-5 minutes. Add garlic and sauté for a minute until aromatic but not browned. Deglaze pan by adding rosewater and wine, scraping up the brown bits on the bottom of the pan. Cook at a boil for 1 minute. Add chicken stock. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf, and saffron, if using. Bring to a boil.
  5. FOR CONVENTIONAL STOVETOP OR OVEN COOKING: Cover and reduce heat to a simmer, cook until the chicken is very tender, 30 minutes longer on stovetop, or in a 400 oven for 45 minutes. Add fruit and olives to mixture, and continue to cook for 5-7 minutes. FOR PRESSURE COOKER COOKING: seal pressure cooker and bring to full pressure over medium-high heat. Once pressure is attained, reduce heat and cook for 15 minutes. Release pressure, open cooker and add olives and fruit. Cover and bring to pressure once again, then remove from heat and allow pressure to release. Remove the thyme and bay leaf before serving. Sprinkle with chopped pistachios and cilantro and serve.

 This recipe and others are available on Dishing with the Media

Chipotle Shrimp Tacos

Tacos are a great and fun dinner to make especially when you are low on time. Instead of using taco meat, try fish as your protein!  We love this Chipotle Shrimp Taco recipe from Cooking Light. This recipe gives you a flavorful blast of chipotle chile powdered shrimp tacos in 15 minutes!

Ingredients

2 teaspoons chili powder

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon ground chipotle chile powder

32 peeled and deveined large shrimp (about 1 1/2 pounds)

1 teaspoon olive oil

8 (6-inch) white corn tortillas

2 cups shredded iceberg lettuce

1 ripe avocado, peeled and cut into 16 slices

3/4 cup salsa verde

 

Preparation

  1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
  3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.

Screen-shot-2014-03-07-at-11.56.27-AM

     The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.

Scheherazade Casserole

 

In the midst of figuring out my nutrition beliefs, I went from picky eater to vegetarian to vegan to omnivore.  While vegetarian and vegan, my two favorite cookbooks were “A Celebration of Wellness – A Cookbook for Vibrant Living” and “Moosewood Cookbook”.  I wanted to share with you what remains one of my favorite recipes from Moosewood Cookbook.  Scheherazade Casserole is a delicious recipe, which includes bulgur, onions, bell peppers, and soybeans (just to name a few ingredients).  I hope you enjoy this satisfying dish just as much as I do!  Maybe it will become one of your favorites too!

 

     Photo Credit: Emily Barney via Compfight cc

 

     Scheherazade Casserole

     Makes 6-8 Servings

     Ingredients:  

  • 1 cup raw bulgur
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 2 cups minced onion
  • 3 larges cloves garlic, minced
  • ½ teaspoon salt
  • 2 teaspoons cumin
  • 1 ½ teaspoons basil
  • black pepper and cayenne to taste
  • 1 large bell pepper, diced
  • ¾ cup dry soybeans, soaked
  • 1 14 ½ oz. can tomatoes, drained
  • 3 tablespoons tomato paste
  • ½ cup (packed) finely minced parsley
  • 1 ½ to 2 cups crumbled feta cheese

     Preparation:

  1. Preheat oven to 375°F.  Lightly oil a 9 x 13 inch baking pan.
  2. Place the bulgur in a small bowl.  Add boiling water, cover with a plate, and stand at least 15 minutes.
  3. Meanwhile, heat the olive oil in a large skillet.  Add onion, garlic, salt, and seasonings.  Stir occasionally as you sauté over medium heat for 5-8 minutes.  Add bell pepper and sauté about 5 minutes more.
  4. Drain the soybeans, if necessary, and place them in a blender or food processor with 1 cup fresh water.  Grind until the soybeans resemble a coarse batter.   Transfer to a large bowl.
  5. Add the soaked bulgur and sautéed vegetables to the soybeans,  Stir in the tomatoes,  breaking them up into bite-sized pieces.  Add tomato paste, the parsley, and 1 cup of the feta cheese.  Mix well.
  6. Spread into the baking pan and sprinkle the remaining feta chees on top.  Cover and bake for 30 minutes at 375°F, then uncover and bake 15 minutes more with the oven turned down to 350°F.  Serve hot.

Greek Turkey Burgers

Are you day dreaming of warmer weather?  If you are, we have the perfect recipe for you.  This is one of our favorites.  Put a new spin on Turkey Burgers with Dill Yogurt Dipping Sauce.  It’s a great way to get your kids to try new foods and an even better way to get your family to sit down for dinner together!

 

Photo Credit: amesis via Compfight cc

Ingredients:

  • 1lb ground turkey
  • 1 can chickpeas, rinsed
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta
  • 1 tsp salt
  • 1 1/2 tsp pepper
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tbsp fresh dill, minced (optional)

Serve with dill yogurt sauce:

  • I cup fage yogurt
  • 1-2 tbsp fresh minced dill
  • Juice of 1/2 lemon

 Method:

  1.  Mix ground turkey, chick peas, fresh spinach, crumbled feta, salt, pepper, oregano, ground cumin, and fresh dill.
  2. Shape into patties.
  3. Cook in 1 tbsp olive oil on med-high heat for about 20 min, flipping half way.

Chipotle-Glazed Roasted Chicken with Butternut Squash

 

Photo Credit: lifewiththelushers.com

 

Was one of your New Years Resolutions to have more family dinners? If so, we have a delicious recipe for you to try! Get the kids involved in the prep work and enjoy a nice sit-down dinner with your family with this tasty Chipotle-Glazed Roasted Chicken recipe.

     Recipe by Laura Cipullo, R.D., C.D.E.  *Originally published published in Momstown Meals*

     Ingredients (Serves 6)

  • 4 1/2 cups butternut squash, peeled and cut into 1-inch pieces
  • 2 1/2 tablespoons olive oil
  • 4 chipotle chilies in adobo sauce, minced
  • 2 garlic cloves, minced
  • 2 tablespoons honey
  • 2 teaspoons cider vinegar
  • 1 1/4 teaspoons salt, plus additional to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 28 oz skinless chicken breasts, rinsed and patted dry
  • Chopped cilantro, for garnish

     Method

1. Preheat the oven to 400 degrees. In a medium bowl, toss the squash in the olive oil and scatter on the bottom of a roasting pan. Roast for 25 minutes.

2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast.

3. Place the chicken breasts on top of the squash and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desired.

Crockpot Chicken and Chickpea Tagine

Are you hosting a New Years Eve party this year? If you are, we have a deliciously easy recipe for you to serve! This recipe is from our friends at Cooking Light and uses a slow cooker. That’s right, all this recipe needs is a bit of prep work, and a few hours of cooking to become a tasty main entree for NYE! While this recipe serves 8, you can adjust accordingly to fit your needs.

Photo Courtesy of Cooking Light

     Ingredients

  • 1 1/2 tablespoons canola oil
  • 8 (5-ounce) bone-in chicken thighs, skinned
  • 1 1/4 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups chopped onion
  • 1/4 cup finely chopped fresh garlic
  • 1 1/4 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 3/4 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper
  • 1 cup unsalted chicken stock
  • 1 1/2 teaspoons honey
  • 1 (3-inch) cinnamon stick
  • 2/3 cup chopped dried apricots
  • 2 (15-ounce) cans organic chickpeas, rinsed and drained
  • 1/4 cup cilantro leaves
  • Lemon wedges

     Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle meaty side of chicken with 1/2 teaspoon salt and black pepper. Add chicken to pan, meaty side down; cook 5 minutes or until well browned. Remove from pan (do not brown other side).

2. Add onion and garlic to pan; sauté 4 minutes. Add cumin and next 5 ingredients (through red pepper); cook 1 minute, stirring constantly. Add remaining 3/4 teaspoon salt, stock, honey, and cinnamon, scraping pan to loosen browned bits; bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Stir in apricots and chickpeas. Arrange chicken, browned side up, on top of chickpea mixture. Cover and cook on LOW for 7 hours. Discard cinnamon stick. Sprinkle with cilantro; serve with lemon wedges.

The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.

Short on Time to Cook Tonight? Try These Fast Fajitas!

With the busy holiday weeks ahead, we’ve been looking for quick and easy dinners to make. The following recipe is one of my favorites for a simple, yet healthy weeknight meal. It takes less than 30 minutes to make and is great when served with a side of rice and some vegetables.

 

Photo Credit: Matt McGee via Compfight cc

 

     Fast Fajitas
     Makes 6 fajitas – 2 adults and 2 kids

     Ingredients

  • 1 tbsp canola oil
  • 3 scallions sliced along their width
  • 2 large cloves of garlic, pressed
  • 3/4 lb. thawed thin cut chicken breasts – sliced
  • 1 cup frozen unsalted corn
  • 1 bag frozen mixed peppers
  • 6 whole grain tortillas 
  • ½ cup sour cream (dairy or non dairy)
  • 1 cup salsa of choice

     Preparation

  1. Heat canola oil over low heat. Add scallions. When scallions are tender add the chicken slices. When the chicken is slightly pink in the center, add the  corn, peppers and garlic. Sauté until the veggies are cooked and warm.
  2. Warm the tortillas in the microwave for 20 seconds or over a sauté pan.
  3. Spread about 1 tbsp sour cream down the center of each tortilla. Then spread 1 -2 tbsp of salsa over the sour cream. Spoon the chicken pepper combo down the center of the tortilla. Roll and serve while hot.

Butternut Squash Lasagna

 

This meal is a definite must for Fall dinner. Its relatively easy to make, plus it comes with instructions to freeze for future meals! Let us know in the comments below your favorite Fall dinner dish.

Photo Courtesy of Cooking Light

     Ingredients

  • Cooking spray
  • 3 cups chopped onion
  • 10 cup fresh spinach
  • 3/4 cup (3 ounces) shredded sharp provolone cheese
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1 (15-ounce) carton fat-free ricotta cheese
  • 3 cups diced peeled butternut squash
  • 6 cups marinara sauce
  • 12 oven-ready lasagna noodles
  • 1 cup (4 ounces) grated fresh Parmesan cheese

 

     Preparation

  1. Preheat oven to 375°.
  2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
  3. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
  4. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
  5. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
  6. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
  7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.

 

     To Freeze:

  1. To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  2. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

 

The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here. 

Marinated Eggplant + Video Tips

 

Relish the end of eggplant season with this delicious side dish. It makes a great addition to holiday meals and is simple to make!

 

Photo Credits: Cooking Light 

     Ingredients:

  • 1 small eggplant, sliced
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • Marinade:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp fresh ground black pepper
  • 1 tsp sugar
  • 2 sprigs fresh rosemary

     Directions:

  1. In a large bowl, toss eggplant slices, olive oil and salt. Bake at 350 degrees for 25-30 minutes.
  2. Meanwhile, combine marinade ingredients in a small bowl and whisk. Remove eggplant from oven and allow to cool.
  3. Toss poured marinade and eggplant slices into a sealed container and allow to marinate overnight. Serve cold or at room temperature.

     Looking for more eggplant tips? Watch this great video from Cooking Light.

     http://c.brightcove.com/services/viewer/federated_f9?isVid=1&isUI=1

A Plated Meal: Zucchini Pappardelle Arrabbiata with Chickpeas and Almonds

 

My family and I recently tried Plated, a dining service in NYC that delivers a box of ingredients and a recipe for you to make from home. We  enjoyed the experience and wanted to share our final product with you! For more info on similar dining services in the NYC area click here.

     Zucchini Pappardelle Arrabbiata with Chickpeas and Almonds

     Ingredients:

  • 2 cloves garlic
  • 1 shallot
  • ¼ bunch basil
  • 1 pint grape tomatoes
  • 4 zucchini
  • 1 can chickpeas
  • 1½ teaspoons dried oregano
  • ¼ teaspoon crushed red pepper
  • 1 can crushed tomatoes
  • 2 tablespoons slivered almonds
  • 3 tablespoons grated pecorino cheese
  • 3 tablespoons olive oil
  • kosher salt
  • black pepper

     Method:

  1. Preheat oven to 425°F. Mince garlic. Peel shallot and mince. Rinse basil and roughly chop leaves, discarding stems. Rinse grape tomatoes. Rinse zucchini. Using a vegetable peeler, peel into wide ribbons, or using a sharp knife, very thinly slice lengthwise. Place ribbons in a bowl of cold water and set aside.
  2. Roast Chickpeas Drain and rinse chickpeas. Pat dry with a towel. On a baking sheet, toss chickpeas with 2 tablespoons olive oil, dried oregano, salt, and pepper. Roast until crisp, about 18 minutes.
  3. While chickpeas roast, bring a large pot of water to a boil. Heat 1 tablespoon olive oil in another pan over medium heat. When oil is shimmering, add garlic, shallot, and crushed red pepper and cook until fragrant, 3 minutes. Add grape tomatoes and cook until beginning to shrivel, about 2 minutes more.

  For the rest of this recipe and others head on over to www.Plated.com!

Baked Tomatoes with Quinoa and Corn

 

 

This recipe can be a bit labor intensive, but it serves as a great opportunity to teach your children about tomatoes and have them help you with the prep work. Who knows, your kids who dislike tomatoes may find they enjoy them when baked

 

      Ingredients:

  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup chopped onion
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt, divided
  • 3/4 teaspoon ground cumin (can be omitted if not a family favorite)
  • 1/4 teaspoon freshly ground black pepper
  • 6 large ripe tomatoes (about 4 pounds)
  • 1 cup uncooked quinoa
  • 1/4 cup water
  • 4 ounces colby-Jack cheese, shredded (feel free to change to cheese of choice)

     Preparation:

  1. Preheat broiler to high.
  2. Add corn and onion to pan; broil 10 minutes, stirring twice. Stir in oregano, oil, lime juice, 1/4 teaspoon salt, cumin, and black pepper.
  3. Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1 1/4 cups liquid, and discard remaining liquid. Sprinkle tomatoes with 1/2 teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.
  4. Rinse quinoa. Combine reserved tomato liquid, quinoa, 1/4 cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.
  5. Preheat oven to 350°.
  6. Spoon about 3/4 cup corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° for 15 minutes. Remove from oven. Preheat broiler. Broil the tomatoes 1 1/2 minutes or until cheese melts. Place tomato tops on tomatoes, if desired.

   The recipe and photograph featured in this post are courtesy of our friends at Cooking Light. To view the recipe please click here.

Summer Ratatouille

We love soup at my house. However, we miss it in the summer months because it’s just too hot to enjoy it. Luckily, this Summer Ratatouille recipe can be served both hot or cold, making it a great option for these warm summer months!

 

    Photo Credit: alykat via Compfight cc

 

     Ingredients:

  • ½ cup olive oil
  • 2 large onions thinly sliced
  • 2-3 minced garlic cloves
  • Small eggplant peeled & diced
  • 1 large can of whole peeled tomatoes
  • 4 zucchini sliced
  • 2 green peppers, cleaned & diced
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • Salt & pepper to taste

     Method:

  1. Heat oil in heavy sauce pan
  2. Add onions & garlic brown quickly over high heat
  3. Add eggplant & tomatoes & mix
  4. Crush mixture with back of wooden spoon
  5. Add zucchini & green peppers & mix well
  6. Add all seasoning, cook 2-3 minutes over high heat, stirring most of the time
  7. Cover & simmer for 1 hour, stirring once or twice until sauce is thick & creamy

   *Recipe provided by The Darsa Family

Argentinean Pork with Chimichurri Sauce

 

While a hotdog or hamburger in the Summer is always a classic, I found this delicious grilled pork recipe from the Global Kitchen Cookbook. This recipe is bursting with flavors like fresh parsley and lemon juice and is sure to wow your friends and family at your next BBQ!

   Global Kitchen’s Argentinean Pork with Chimichurri Sauce
   Serves 4

     Ingredients:

  • 6 tbsp olive oil, divided
  • 1 cup fresh parsley leaves, divided
  • 2/3 cup fresh cilantro leaves, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper
  • 1 (1lb) pork tenderloin, trimmed
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • cooking spray (we like to use canola oil spray)
  • 1 tbsp fresh oregano leaves
  • 1 tbsp fresh lemon juice
  • 1 tbsp sherry vinegar
  • 2 garlic cloves, chopped
  • 1 shallot, chopped

     Method:

  1. Combine 2 tbsp oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and crushed red pepper in a shallow dish. Add pork. Cover with plastic wrap and allow to marinate in the fridge for 1 hour, turning once.
  2. Preheat grill to medium-high heat.
  3. Sprinkle the pork with 1/2 tsp salt and black pepper. Cook pork on cooking spray-coated  grill for about 8 minutes. Turn over and cook for an additional 7 minutes or until the internal temperature reaches 145˚F. Remove from heat and allow to rest for 5 minutes. Slice pork crosswise.
  4. Place remaining 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, and remaining ingredients in a food processor. Pulse 10 times. While the food processor is on, drizzle the remaining olive oil through the food processor’s chute. Serve Chimichurri with the pork.

   Go global this Summer with Cooking Light’s Global Cooking guide!

Garlic Shrimp with Spaghetti Squash and Spinach

 

I love when I think of a recipe and it tastes as good as it tasted in my mind!!! So here is my Sunday creation from last week. I had spaghetti squash on my counter and I knew I needed to use it. I love eating it like spaghetti with sauce and parmesan but I wanted it to be more – the main sustenance of the meal. So I added shrimp, tomatoes and spinach to make this quick and healthy dish of deliciousness!! I hope you enjoy too!

     Garlic Shrimp with Spaghetti Squash and Spinach
     Serves 2

     Ingredients:

  • 1 medium sized spaghetti squash
  • ¾ pound deveined, uncooked shrimp with tails removed
  • 1 tbsp butter
  • 3 cloves garlic
  • 5 oz. (1 package) baby spinach
  • ½ pint plum cherry tomatoes, halved
  • ¼ cup Shredded Romano Cheese

     Preparation:

  1. Cut the spaghetti squash in half across the width.
  2. Scoop out the seeds and discard.
  3. Steam each half of the squash; face down in about 1-2 inches of water in  microwave or on the stovetop for about 5 minutes . Let cool, face up for five minutes. It should be slightly al dente. Then take a fork and scrape out the flesh so it looks like spaghetti. Put into a clean bowl.
  4. Heat 1 tablespoon of butter in a medium sauté pan over medium heat.
  5. Add the raw shrimp and flip when the bottom side becomes opaque. In the interim, use a garlic press and add the three cloves of garlic to the shrimp and butter.
  6. After flipping the shrimp, wait one minute and then add the spinach. Mix until all ingredients are combined.
  7. Add  plum cherry tomatoes to sauté pan, and let cook for one minute.
  8. Mix in the spaghetti squash and let all the veggies’ juices blend together.
  9. Divide into two bowls and sprinkle with cheese.
  10. Eat mindfully and enjoy every bite!!

West Indian Snapper and Uruguayan Bean Salad

 

Last weekend my family and I took to Cooking Light’s Global Kitchen Cookbook for some recipe ideas. We chose the recipe for West Indian Snapper and Uruguayan Bean Salad and were delighted with the final results! Take a look at the recipes below:

     West Indian Grilled Snapper
     Serves 4

     Ingredients:

  • 1/4 cup fresh lime juice
  • 1 tsp salt
  • 1 tsp fresh thyme (or 1/4 tsp dried will suffice)
  • 1 tsp black pepper
  • 3 garlic cloves, chopped
  • 1-2 Scotch bonnet or Habanero peppers, minced
  • 4 (6oz)  red snapper
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp capers
  • 1 tbsp red wine vinegar
  • 1 1/2 tsp Scotch bonnet or Habanero peppers, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 garlic clove, chopped
  • 1 large shallot, chopped
  • cooking spray (we like to use canola oil spray)
  • lime wedges (optional)

     Method:

  1. Place the first 6 ingredients (lime juice, salt, thyme, black pepper,  garlic, and Scotch bonnet/habanero peppers) in a blender. Blend until smooth. Combine the blended marinade with the fish in a zip-top plastic bag and seal. Marinate in the fridge for 2-4 hours, turning occasionally.
  2. Preheat grill on medium-high heat.
  3. Place remaining ingredients (from cilantro to shallot) in blender. Blend until smooth.
  4. Remove fish from marinade and place on cooking-spray coated, preheated grill. Grill for 3 minutes on each side or until fish flakes when scored with a fork.
  5. Optional: serve with caper sauce and lime juice.

 

     Uruguayan Bean Salad
     Serves 6

     Ingredients:

  • 3 cups canned kidney beans, drained and rinsed
  • 1 cup tomato, chopped and seeded
  • 3/4 cup onion, finely chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt

     Method:

  1. Combine all ingredients in large bowl, mix until combined. Serve and enjoy!

 

   These recipes were adapted from Cooking Light’s Global Kitchen Cookbook

Grilled Stuffed Portobello Mushrooms

 

Photo courtesy of Cooking Light

 

Celebrate this Memorial Day weekend with a deliciously grilled portobello mushroom cap! This recipe makes a great dish for vegetarian BBQ-ers or those looking to cut back on meat. We here at MDIO are hoping you all have a happy and healthy Memorial Day!

     Ingredients:

  • 2/3 cup chopped plum tomato
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil, divided
  • 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Cooking spray
  • 2 teaspoons minced fresh parsley

     Preparation:

  1. Prepare grill.
  2. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  3. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
  4. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
  5. Notes: Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
 
 
 
   The recipe and photograph in this post were provided by Cooking Light. To see the originals please click here.

Chipotle Pork Tenderloin

 

I love trying new recipes, especially if I have my family join in on the cooking with me. Not only is it a great opportunity to bond with each other, but it also allows us the chance to sit down and enjoy a tasty, homemade meal. Just last night we made this delicious pork tenderloin adapted from a recipe in Miraval’s Sweet and Savory Cooking Cookbook.

Pork Tenderloin
Serves 4

Ingredients

-Cooking spray, olive or canola oil
-1 pork loin roast, one-pound
-1/4 tsp kosher salt
-1/4 tsp black pepper
-1/2 cup chipotle sauce (see additional recipe below)

Method

1. Heat oven to 400˚F. Lightly coat a medium saute pan with cooking spray and heat over medium-high temperature.
2. Season the pork with salt, pepper, and seasonings of choice. Add to the heated pan and sear for 1-2 minutes per side.
3. Place the pan in the oven and cook for another 3-5 minutes. Allow pork to rest for 3-4 minutes and cut into slices.
4. Plate and top with chipotle sauce (see additional recipe below)

Chipotle Sauce

Ingredients

-1/4 tsp extra-virgin olive oil
-1/2 cup onions, finely chopped
-1/4 cup dried apricots, finely chopped
-11/tsp fresh garlic, minced
-2 tsp dried ginger, minced
3/4 cup ketchup
1/cup apple cider vinegar
-2 tbsp soy sauce
-1/2 cup brown sugar
-1 tbsp dry mustard
-2 chipotle peppers (canned in adobo sauce)
-1/4 cup orange juice
-6 oz lager-style beer

Method

1. Heat oil in a saute pan. Add onions, apricots, garlic and ginger. Saute for 2 minutes, or until onions appear translucent.
2. Add the ketchup, vinegar, soy sauce, brown sugar, mustard, chili sauce, chipotle peppers, orange juice and beer.
3. Bring to a boil. Reduce to a simmer and allow to cook for 30 minutes, stirring occasionally.
4. Serve over top of pork tenderloin (see above).

This recipe was adapted from Miraval’s Sweet and Savory Cooking Cookbook, more information on this book can be found here.

Salmon Patties for Breakfast!

 

   (even though this is in the entree category)

We mentioned the importance of getting kids active in the kitchen in yesterday’s blog post. To continue with that message, we wanted to post a recipe that makes a great addition to a homemade, weekend brunch and serves as a wonderful opportunity to get your children to expand their eating and cooking horizons! Salmon is a great source of both DHA and EPA, forms of omega-3 fatty acids, which have been shown to aide in decreasing the risk of heart disease and help fight inflammation. So have the kids help with the potatoes (careful of the knife, of course!) or cracking the egg. Then enjoy a family meal all together to help further foster a positive relationship with food!

 

     Salmon Breakfast Patties
     Serves 6

     Ingredients:

  • 1/2 cup sweet potatoes, peeled and cut into bite-sized cubes
  • 8 ounces skinless, deboned salmon
  • 1 lg egg white
  • 3/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1/4 cup chopped green onions
  • 1 tbsp chopped basil
  • 1 tsp canola oil + oil for cooking

     Method:

  1. Bring potatoes to a boil in small saucepan. Cook for 5-7 minutes or until potatoes are tender. Drain and allow to cool.
  2. Preheat the oven to 350˚F.
  3. Place salmon in a food processor and pulse until chopped. Add the egg white, salt and pepper. Process until pureed.
  4. Transfer the mixture to a mixing bowl. Mix in the potatoes, onions, oil and basil.
  5. Spoon the mixture into burger-sized patties. Set aside.
  6. Heat a skillet with canola oil over medium-high heat. Add patties and cook until brown (roughly 2 minutes per side). Transfer the cooked patties onto a parchment-lined baking sheet. Repeat until all patties are cooked.
  7. Bake the patties an additional 5-7 minutes in the oven.
  8. Remove from oven and enjoy!

   Recipe adapted from the Mindful Eating Miraval Cookbook.

Global Eats: Falafel Style

We’re all about trying new foods at Mom Dishes It Out. Our post yesterday highlighted a number of recipes from all around the world and encouraged families to try new foods. To continue this trend we wanted to share this delicious Falafel recipe from our friends at Cooking Light. This recipe puts a Latin American twist on a Middle Eastern classic.

This photo is courtesy of Cooking Light and Lee Harrelson

 

   Falafel with Avocado Spread

     Ingredients:

  • Patties:
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped cilantro
  • 1/8 teaspoon ground cumin
  • 1 large egg white
  • 1 1/2 teaspoons canola oil
  • Spread:
  • 1/4 cup mashed peeled avocado
  • 2 tablespoons finely chopped tomato
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fat-free sour cream
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • Remaining ingredients:
  • 2 (6-inch) pitas, each cut in half crosswise
  • 4 thin red onion slices, separated into rings
  • Greens of choice

     Method:

  1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
  3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.

   Recipe courtesy of Ann Taylor Pittman of Cooking LightThe original recipe can be found by clicking here.

Scheherazade Casserole

 

I am excited to share this recipe from one of my favorite cookbooks: the Moosewood Cookbook. It’s eggless and can be made a day in advance if needed. I especially love this recipe as it continues to taste great, even when served as a leftover dish!

Photo courtesy of www.MollieKatzen.com

    Scheherazade Casserole:
     Serves 6-8

     Ingredients:

  • 1 cup raw bulgur
  • 1 cup boiling water
  • 1 tbsp olive oil
  • 2 cups minced onion
  • 3 large cloves garlic, minced
  • 1/2 tsp salt
  • 2 tsp cumin
  • 1 1/2 tsp basil
  • 1 large bell pepper, diced
  • 3/4 cup dry soybeans (need to be soaked for a minimum of 4 hours)
  • 1 14 1/2 oz cans of tomato, drained
  • 2 tbsp tomato paste
  • 1/2 cup (packed) finely minced parsley
  • 1-2 cups crumbled feta cheese
  • black pepper and cayenne to taste

     Method:

  1. Preheat oven to 375˚F. Lightly oil a 9×13-inch baking pan.
  2. Place the bulgur in a small bowl. Add boiling water, cover with a plate or lid, and let stand for at least 15 minutes.
  3. Meanwhile, heat the olive oil in a large skillet. Add onion, garlic, salt, and seasonings. Stir occasionally as you sauté over medium heat for 5-8 minutes. Add bell pepper and sauté about 5 minutes more.
  4. Drain the soybeans, if necessary, and place them in a blender of food processor with 1 cup fresh water. Grind until the soybeans resemble a course batter. Transfer to a large bowl.
  5. Add the soaked bulgur and sautéed vegetables to the soybeans. Stir in the tomatoes, breaking them into bite-sized pieces. Add tomato paste, parsley, and 1 cup of feta. Mix well.
  6. Spread into the baking pan and sprinkle the remaining feta on top. Cover and bake for 30 minutes at 375˚F, then uncover and bake 15 minutes more at 350˚F. Serve hot and enjoy!

   Recipe sourced from the Moosewood Cookbook.