Thai Steak Salad

The fresh herbs and vegetables in this Thai inspired salad give it its vibrant flavor.  The dressing is delicious on both the salad and the steak making it a perfect combination... the cool crisp greens with the tender savory steak.  It is quick and easy to make, especially if you have an herb garden and a well-stocked Chinese pantry.  I serve it with short grain brown rice to balance out the flavors and textures for my kid's developing palettes.

1 (1 1/2-pound) flank steak, trimmed

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

1/2 cup fresh lime juice 

2 tablespoon brown sugar 

4 tablespoons lower-sodium soy sauce

2 tablespoon fish sauce

4 teaspoons minced fresh garlic

2 teaspoon Sriracha

4 cups thinly sliced nappa cabbage

1 cup julienne-cut carrots

2/3 cup fresh mint leaves

2/3 cup fresh cilantro leaves

2/3 cup fresh basil leaves

Sprinkle steak evenly with pepper and salt. Grill or broil steak for 6 minutes each side or until desired degree of doneness. Remove steak from grill/broiler; let stand 5 minutes. Cut steak diagonally across grain into thin slices

Combine juice and next 5 ingredients (through Sriracha) in a small bowl; stir with a whisk.

Combine cabbage and remaining ingredients in a medium bowl. Add 2/3 C juice mixture to cabbage mixture; toss well. Toss steak in remaining 4 tablespoons juice mixture. Add steak to cabbage mixture; toss to combine.

Skewered Chicken with Pineapple and Peppers

I had a perfectly sweet and fragrant pineapple on my counter that I wanted to use for dinner, so I made these richly-flavored grilled chicken kabobs.   The whole family enjoyed them, in fact, the kids wanted more when they were all gone! I served them with brown rice and a big spinach salad.

Skewered Chicken with Pineapple and Peppers

Marinade:
2 tablespoons honey
3 tablespoons low sodium soy sauce (such as San J's Reduced sodium Tamari Soy Sauce)
2 tablespons pineapple juice ( I just squeezed some out of my fresh pineapple)
4 teaspoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons oil
1 1/2 teaspoons curry powder
1/4 teaspoon salt
3 garlic cloves, minced

Kabob:
1 pound skinned, boned chicken breast, cut into 32 bite size pieces
1 cup red bell pepper pieces
1 1/2 cups cubed fresh pineapple

Prepare grill.

Combine the first 9 ingredients in a large bowl.  Add chicken and bell pepper, tossing to coat.  Thread chicken, pineapple, and bell pepper alternately onto each of 8 skewers. Cook about 10 minutes or until chicken is done, turning occasionally.

If you are serving this with brown rice, be sure to start the rice first, as it takes 45 minutes to cook.  The rest of the meal can be prepared while it is cooking.   I buy the soy sauce (which is gluten free for those of you with Celiac's) at Target.  I love the flavor of fresh ginger and keep it on hand for use in drinks and recipes like these.

Memorial Day Barbeque

On the Menu:

Grilled Chicken with Avocado Salsa

Lime-Cilantro Quinoa Salad

Strawberry Spinach Salad

Fresh Cut Watermelon

Grilled Chicken with Avocado Salsa

I make this rub and keep it in a tightly lidded glass container in my pantry to use as needed.  It's a great spice mixture to have on hand.  Try it on chicken, fish, beef, or pork.  For best flavor, rub it on the meat the night before, but in a pinch, you can apply it just before the BBQ.

Rub:
1 cup kosher salt
1 cup brown sugar
1 tablespoon cumin
1 tablespoon allspice
2 tablespoons ground ancho chile
1 tablespoon granulated garlic
1 tablespoon fresh ground pepper

Chicken:

If chicken breast is too thick, pound it to thin it for even cooking.  Rub chicken with spice mixture.  Let it sit in the refrigerator over night if possible.  Prepare Grill.  Grill chicken 6 minutes on each side or until done.  For additional flavor, place some applewood chips in a foil bowl, and place on the hot grill while grilling the meat.  Close the BBQ lid to keep in some of the smoked flavor.  Remove chicken from grill, top with avocado salsa.

Avocado Salsa:

1 cup diced roma tomatoes

2 tablespoons finely chopped red onion

2 teaspoons fresh lime juice

1/4 tsp salt

1/8 tsp freshly ground black pepper

1 avocado, peeled and finely chopped

Combine all salsa ingredients in a bowl.  Toss.  Serve over chicken.

Cilantro-Lime Quinoa Salad

Salad: 

3 cups cooked quinoa (1 cup dry cooked with 2 cups chicken broth)

1 cup black beans

1/4 cup chopped cilantro

1 red bell pepper, chopped

Dressing:

1/4 cup fresh lime juice

2 tablespoons olive oil

1 teaspoon dijon mustard

2 garlic cloves, minced

1/8 teaspoon salt

Toss all salad ingredients together in a bowl.  In a separate small bowl, stir together all dressing ingredients.  Drizzle dressing over quinoa mixture.  Serve immediately or refrigerate for later use.

Strawberry & Spinach Salad

Salad ingredients:
Fresh sliced Strawberries
Fresh baby spinach
chopped walnuts, toasted

Poppy Seed Dressing:
1/2 cup oil
1/4 cup sugar
1/4 cup apple cider vinegar
2 tablespoons minced onion
2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon worcestershire

Toss all salad ingredients in a large bowl.  For dressing, combine all dressing ingredients in a blender.  Process until smooth.  Drizzle dressing on salad.  Save leftover dressing in refrigerator for a later use.

Honey Glazed Salmon

This quick and easy recipe yields a deliciously flavored tender salmon filet.   It's one of my favorite salmon recipes (along with Salmon Tacos) and has been in my kitchen for over 10 years.   My kids eat it up, and Jeff and I enjoy it as well.  Serve it with brown rice or quinoa and a vegetable side.  

Honey Glazed Salmon

2 Tbs minced onions

1 Tbs chopped fresh or 1 tsp dried thyme

3 tbs honey

1 tbs dijon mustard

1/2 teaspoon salt

1/4 tsp ground red pepper

4 (6 ounce) salmon fillets (about 1 inch thick)

Preparation:

1.  Prepare grill or broiler.

2.  Combine first 6 ingredients in a small bowl.  Brush honey mixture over fish.  Place fish on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Brush with extra leftover glaze as needed while cooking.

This time, I served the salmon with Quinoa with Green Onions and Toasted Pecans and a side of steamed cauliflower. I often serve it with brown rice and swiss chard.

Coconut Milk Soup

This is a very TASTY soup.  Lime, cilantro, ginger, shrimp and chicken in a coconut milk broth, with a touch of chili paste to spice it up a bit...   served over a scoop of delicate jasmine rice.  The flavor combination in this soup is amazing!   Who would suspect that such a quick and easy soup could offer such rich and complex flavors?    After dinner my husband said...  "I feel like I just ate at a really nice restaurant!"  Next time I'll make this with short grain brown rice.

Note:  You can use all raw shrimp in this recipe, which makes it VERY easy (I used Walmart's frozen raw shrimp), or you can  make it with just chicken.  I like to use a combination of both.

Grocery store tip:  Coconut milk can be found in the Asian food aisle of the grocery store. As I've said before... I love coconut milk in soups, stir-fry's, cakes, and rice.  It's great to have on hand!   The chili paste and fish sauce can be found in the Asian aisle too, and are also good ingredients to keep on hand for a variety of Asian inspired dishes.  Light coconut milk can be found at most grocery stores, but my Walmart does not carry it.

Coconut Milk Soup

• 2 Tbs chopped peeled fresh ginger
• 1 teaspoon fish sauce
• 4 cloves garlic, minced
• 1 1/2 teaspoons grated lime rind
• 3/4 teaspoon chile paste with garlic
• 9 ounces medium shrimp, peeled and deveined
• 2 cups diced potatoes
• 2 raw chicken breasts, cut into bite sized pieces
• 6 cups less-sodium chicken broth
• 2 1/4 cup light coconut milk
• 2-3 Tbs chopped green onions
• 2 Tbs teaspoons chopped fresh cilantro
• 3 teaspoon fresh lime juice (or juice of 1 whole lime)
• hot cooked jasmine rice

Combine the first 9 ingredients in large saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until potatoes are tender.

Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice. Spoon rice into a soup bowl; ladle soup over rice.

Pasta with Chicken, Asparagus, and Bacon

This is a great "one-dish" family-friendly pasta meal perfect for a week-night's dinner. Comfort pasta at its best: light, flavorful and bright... and ofcourse quick and easy to pull off too. Everyone is bound to enjoy it. In fact when my 4-year old saw these pictures the next day, she said "Oh I like that kind of stuff!!!" Think of it as glorified mac-n-cheese.  The only change that needs to be made to this recipe is to use whole wheat pasta.  When looking for a whole wheat pasta at the grocery store, read the ingredient label, the only ingrediant that should be in whole wheat pasta is 100% durum whole wheat flour.  It is pretty easy to find, even walmart carries it in the "Ronzoni" brand.

Pasta with Chicken, Asparagus, and Bacon

whole wheat pasta (about 2/3 of a box) (any shape will do)
2 slices applewood-smoked bacon (or 5 slices turkey bacon)

1 tsp minced garlic
1 1/2 Tbs flour

1 1/2 C milk (1%)
2/3 c grated Parmigiano-Reggiano Cheese (I buy it at costco)
1/2 tsp salt
1/2 tsp black pepper
2 small grilled chicken breasts, cut into bite size pieces
1 pound asparagus, cut into 1 1/2 inch pieces

1. Cook pasta according to package directions. Add asparagus pieces to pasta water during the last 3-4 minutes. Drain. Set Aside.

2. While pasta is cooking, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. GRADUALLY, add milk stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt, hot pasta, asparagus and chicken, toss well to combine. Sprinkle with bacon and pepper.

Note: If your sauce gets to thick, just thin it with some added milk. Also, if asparagus is not in season, try substituting broccoli.

My game plan: 1. Season the chicken breast (with salt, peper and garlic) and put it on the hot grill. While it's grilling, get the pasta and asparagus going. While the pasta and asparagus are cooking, make the sauce starting with the bacon. If you do it this way, your meal will be ready in no more than 15-20 minutes! Don't forget to check on the chicken! Sometimes it also helps to have all and any chopping done before the cooking begans.

You can buy this delicious high-quality cheese at Costco.

Serving suggestion:  Serve this as a quick all-in-one meal or serve it with a green spinach salad some garlic bread.

Szechuan Green Beans with Ground Turkey

I didn't get a picture of tonight's dinner... my husband was working late and between after-school activites, kid's homework and piano practice, a birthday party, dinner and bed time routines... I just didn't take the opportunity. I decided to include the recipe anyway, because it works on crazy nights like this! And who doesn't need more quick, easy and healthy recipes for those hectic nights? Maybe I'll get a picture next time.

If you cook chinese or asian inspired dishes now and then, you proably have all the ingredients for this recipe on hand (minus the fresh beans and turkey). If you don't, it's time to stock up your chinese pantry! A well-stocked chinese pantry opens up your "crazy night" dinner possibilities to incude a whole new plethora of quick and easy recipes!

Boutiful Baskets note: This is a great way to use all of those green beans that came in the basket this week.

If you (or your kids) are sensitive to spicy foods, you can decrease the amount of chile paste in the recipe.


Szechuan Green Beans with Ground Turkey
(adapted from Cooking Light)

Yield: 8 servings (serving size: 1 cup turkey mixture and 1/2 cup rice)

1 pound lean ground turkey (I use 93/7 white meat ground turkey)
2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 teaspoon peanut oil
5 cups (1-inch) cut green beans
2 teaspoon minced or pressed fresh garlic
1/4 cup hoisin sauce
2 teaspoon sugar
1 1/2 teaspoons red chili paste
4 teaspoons low-sodium soy sauce
4 cups hot cooked short grain brown rice (you can buy this at Sprouts or Fry's Marketplace in bulk)

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add turkey mixture. Crumble with spatula and cook until about half way done. Add beans, and garlic; cook 3 minutes or until turkey loses its pink color entirely. If beans need more time to cook, cover and cook for a few more minutes.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

For variety, try adding peanuts.

Homemade Chicken Noodle Soup

Everybody loves chicken noodle soup. It's made of humble ingredients like carrots, onions, celery, and chicken, yet there is no other food more deserving of it's fame. It is also the ultimate comfort food. So when my little girl was feeling ill and in need of some comforting, I simmered up a pot of this delicious soup! When she felt better and returned to school, she had only one request.... that I pack some in a thermos for her school lunch!  I now make this with fresh ground whole wheat flour, made from hard white winter wheat.


Homemade Chicken Noodle Soup:

1 tsp canola oil
3/4 cup chopped onion
2 cloves of garlic, diced or pressed
1 1/2 cups of sliced carrots
3 stalks of celery, chopped
8 cups chicken stock (best if homemade but store bought will do- if using store broth, use low sodium)
2 tsp chicken base (bouillon paste) (if using store bought broth- use only 1 tsp and also add 1-2 cups of water if needed)
1 bay leaf
2 teaspons fresh thyme (or 1/2 tspt dried)
Salt and Pepper (no salt necessary if using store bought broth)
1 1/2 cups cooked chopped chicken (you can easily get cooked chicken breast by boiling 2-3 breasts in the 8 cups of stock/broth first)

Saute onions in oil for 4 minutes or until soft. Add garlic and cook for 45 seconds stirring constantly. Add broth and the remaineder of the ingredients. Cook over medium low heat for 1-2 hours.

Noodles:
2 Cups flour
3/4 teaspoon salt
1 egg
1/4-1/3 cup of milk.

Combine the flour, salt, egg and milk. Mix until it forms a sticky ball. Flour a work surface and roll out the dough to 1/8 inch thickness. Cut noodles with a pizza cutter to desired length and width. Add the noodles a few at a time to the simmering soup. Be sure to keep them separated while adding them until they are cooked. They only take about 30 seconds to cook.

If you haven't made noodles before don't let it scare you. Anyone can do it and it really is a sinch. You just mix 4 ingredients together, roll it out, cut it into noodles, then add it to the soup.

Pasta with Red Peppers, Sausage and Olives

Mmmmm.... In this recipe, a short list of flavor-rich ingredients come together to create a quick and easy week-night meal that everyone is bound to enjoy. My husband was pleasantly surprised with the delightful flavor upon his first bite and my girls gobbled up everything but the red peppers (someday they will enjoy that nutrient-rich sweet-peppery flavor!). Serve it with some fresh-cut fruit, a green salad or a steamed green vegetable on the side.  Now that whole wheat pasta is so available at our grocery stores, I don't use white pasta any more at all.   Finally got my husband switched over!  Yay!



I must admit, I have not always been a fan of sausage. My rule has been that.... I don't cook with it, I don't eat it for breakfast, and if I find it on my pizza, I quickly discard it -- offended that it was even there in the first place.

I like rich flavors and spice, so what's my problem? GREASE. I hate that greasy mouth-feel. You know, when your whole mouth gets coated with the stuff, like a messy lubricant, and you can't really enjoy the true flavors that the food has to offer? It makes me feel like a sloppy eater. Not to mention all those saturated fats your consuming.

Lately I have experimented with lean turkey sausage-- it's spicy and flavorful, yet it doesn't have so much grease! Use it choosingly and it can thoroughly boost the flavor of a dish. It has been a hit for me in soups with white beans and swiss chard and... well.... this pasta dish.



Pasta with Red Peppers, Sausage, and Olives
(adapted from Cooking Light)
Yield: 4 servings (serving size: 1 1/2 cups)

8 ounces uncooked medium short pasta (use whole wheat)
1 teaspoon olive oil
3 cups (1/4-inch-thick) slices red bell pepper, each cut in half crosswise
1/2 teaspoon salt, divided
8 ounces turkey (or chicken) Italian sausage
1 teaspoon dried oregano
1 garlic clove, minced
1 cup canned white beans, drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese
1/3 cup sliced pitted kalamata olives
1/4 teaspoon freshly ground black pepper

Cook the pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

Heat oil in a large nonstick skillet over medium-high heat. Add the bell pepper and 1/4 teaspoon salt; sauté 2 minutes. Remove casings from the sausage. Add sausage, oregano, and garlic to pan; cook 4 minutes or until sausage is done, stirring to crumble sausage. Add pasta, white beans, reserved cooking liquid, 1/4 teaspoon salt, cheese, olives, and black pepper; cook for 2 minutes or until thoroughly heated, stirring frequently.
Note: To boost the nutritional profile, add the whole can of beans and use whole wheat pasta. Wilted spinach would also be a good addition.

Entertaining Menu

This is a fabulous entertaining menu for a large group! It is flavorful, relatively easy to prepare and presents beautifully. We prepared and served 60-70 servings for an elegant Christmas Dinner just last week.

Appetizer:
Bruschetta with Sliced Baguettes

Main Menu:
Roasted Chicken with Capers, Olives and Plums
Rosemary Roasted Red Poatoes
Mixed Spring Greens with Cucumber, Carrots and Onions
Homemade salad dressings: vinaigrette & creamy buttermilk

Dessert: (we were outside at this point)
Hot Chocolate and Wasail
Biscotti

The flavors in this dish are rich and elegant, yet it is easy to prepare: all the prep work for the chicken is done the previous day, and left to marinate overnight... making the day of your party more relaxing. AND if you are scared of the dried plums... please don't be! After roasting with all the other ingredients they meld in graceously and add the perfect touch to the dish. If your guest don't want to try them... they can just scoot them aside (as a garnish) and still enjoy the rest of the dish. The chicken comes out moist and flavorful, the roasted plums are smooth in your mouth, and the olives and capers lend that earthy note that balances it all out. The sauce is so delicious that you'll want some bread on the side to soak up the last drops on your plate.

Chicken with Capers, Olives and Plums

adapted from The Silver Palate Cookbook (Marbella Chicken)

This recipe can be made with all breast, all thighs and legs, or a mixture of the three, depending on your taste preferences and budget. Serve it with the rosemary roasted red potatoes or something that can soak up the sauce like polenta, orzo, angel hair pasta, or mashed potatoes.

1 (12-ounce) package pitted, bite-size dried plums
1 (4 ounce) jar capers
1 (0.5-ounce) bottle dried oregano
6 bay leaves
1 garlic bulb, minced (about 1 tablespoon)
1 1/2 cups pimento-stuffed olives
1/2 cup red wine vinegar
1/2 cup olive oil
1 tablespoon coarse sea salt
2 teaspoons pepper
8 pounds mixed chicken pieces
½ cup brown sugar
1 cup dry white wine (or substitute: ½ c white grape juice and ½ c chicken broth)
Garnish each plate with a sprig of parsley

Combine first 10 ingredients in a large bowl. Add chicken pieces, turning to coat well; cover and chill for at least 8 hours (overnight is best), turning chicken occasionally.
Arrange chicken in a single layer in one sheet pan or two 13- x 9-inch baking pan(s). Pour marinade evenly over chicken, and sprinkle evenly with brown sugar; pour wine (or wine substitute) around pieces.
Bake at 350° for 50 minutes to 1 hour, basting frequently. When done, it should be between 170-180 degrees and the juices should run clear.
Remove chicken, dried plums, olives, and capers from the sheet pan and place into a serving dish. Drizzle with pan juices. Garnish with parsley.

Rosemary Roasted Red Potatoes

2 tablespoons olive oil
3 pounds small red potatoes, quartered into ½ inch pieces (about 8 cups)
2 garlic cloves minced (or 2 tsp bottled minced garlic)
2 tablespoon fresh rosemary, minced
1 tsp salt
½ tsp ground black pepper

Preheat oven to 425 degrees. Toss potatoes, oil, garlic and rosemary on a rimmed metal baking sheet. Spread out potatoes in a single layer; season with salt and pepper. Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 35 minutes.

Tomato Bruschetta

I really love this bruschetta. You can make it the day before, and let it sit in the fridge so that the flavors mary well. It is best served with warmed Naan bread for dipping, but the traditional sliced baguette works well too. Be sure to consistantly petite-dice the tomatoes. It really makes a difference in presentation and with the ease of scooping it up on your bread. Best served at room temperature.

I made some and took it with us on our last camping trip. It was the perfect "sit around the campfire" snack. If you do this, wrap your Naan bread in foil and toss it on to hot coals in your fire pit for a few minutes until warmed.

Next time I make it I will have to take some pictures!

6 roma tomatoes, petite chopped

1/2 c sundried tomatoes, packed in oil, chopped
2-3 cloves minced garlic
2-3 Tablespoons olive oil
4 teaspoons balsamic vinegar
1/4 c fresh basil, chopped
1/4 tsp salt
1/4 tsp fresh ground pepper
1/4 c finely chopped red onion

Combine all the ingredients. It is best if it can sit in the fridge for at least a few hours or over night.

Vinaigrette
Yield: 6 tablespoons (serving size: 1 1/2 tablespoons)

1 1/2 tablespoons red wine vinegar
1 tablespoon chopped shallots
1/4 teaspoon salt
1 tablespoon Dijon mustard
1/8 teaspoon pepper
3 tablespoons extra-virgin olive oil

Combine vinegar, shallots, salt, Dijon mustard, and pepper. Gradually add olive oil, stirring until incorporated.

Chicken, Artichoke and Spinach Calzones

This recipe is simple to make and is something everyone in your family will enjoy. Even if your kids aren't familar with artichokes... please, give this a try! You don't have to tell them what's in the filling! My kids ate it to the last crumb. Serve it with fresh cut fruit or a small side salad. If you want to spice it up, add a sprinkling of crushed red pepper to the filling.

Chicken, Artichoke and Spinach Calzones

(adapted from Cooking Light)

(14-ounce) can artichoke hearts, drained and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups thinly sliced fresh spinach leaves
1 1/4 cups (5 ounces) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil
2 teaspoons cornmeal
12-14 frozen dinner roll dough (like rhodes rolls) , thawed

Preheat oven to 425°.

Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.

Brush oil over a baking sheet; sprinkle with cornmeal. Flatten and stretch out each individual roll like a mini pizza crust. Spoon 1/2 to 2/3 C spinach mixture into center of each dough portion. Top with another stretched out and flattened roll. Press edges together with fingers to seal. Press gently on calzone to flatten and shape as desired. Repeat to make 6-7 calzones. Bake at 425° for 12 minutes or until golden.

Update:: I now have a favorite whole wheat pizza crust recipe that I use with this recipe... and it is delicious!    No more white bread dough!

 

To Freeze: Place cooled calzones on a cookie sheet and put them in the freezer for a few hours or over night. Next, put them in a large ziploc bag. Remove excess air from the bag and seal, then place it back into the freezer. For reheating, take them staight out of the freezer, place them on a cookie sheet and put them in a 400 degree oven for about 15 minutes.

Roasted Butternut Squash and Bacon Pasta

A few days ago my friend, Christina Dickerson, brought me some butternut squash as a gift, fresh from her uncles garden. I love butternut squash! It is sweet, rich and buttery. It's never stringy or grainy, but has such a smooth and fine texture perfect for roasting in the oven, pureeing into soups or making into biscuits. It has truely earned its rank as "champion of the squash".

If you enjoy butternut squash too, try this delicious comfort-food dish. In this recipe, the sweeteness of the butternut squash pairs well with the smokey, salty bacon. The flavor combination is exquisite and the pasta brings it all home. Serve it with a big spinach salad and some fresh-cut watermelon. Next time I'd substitute whole wheat pasta.

Roasted Butternut Squash and Bacon Pasta
(adapted from Cooking Light)

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices
1 cup diced red onion
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 1% milk
3/4 cup (3 ounces) shredded reduced fat provolone cheese
2/3 cup (3 ounces) grated fresh Parmesan cheese, divided
Preheat oven to 425°.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 20 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add onions to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone and 1/3 c pamesan cheese, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with 1/3 C Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

Sauteed Chicken Breast with Peppers and Feta

This dish relies on it's simple ingredients for its robust flavor.... the sweetness of the red bell peppers and onions, the saltiness of the feta, and the fruitiness of the kalamata olives. The ingredients come together effortlessly creating a flavorful entree that is simple, fast and delicious. Great for a healthy weeknight meal. And even better.... you can do it all on your stove top! No need to fire up your oven in the heat of the summer.

Sauteed Chicken Breast with Peppers and Feta

3 tablespoon all-purpose flour
1 1/2 tablespoon chopped fresh thyme (you can sub 1 tsp dried)

1/2 teaspoon black pepper
1/2 teaspoon salt
4(4-ounce) skinned, boned chicken breast halves or two large chicken breast, pounded and cut into two pieces.
1 teaspoon olive oil

1 tsp butter

1 1/3 cup or 1 large red bell pepper strips
1 cup vertically sliced red onion
1 cup sliced zucchini

2/3 cup fat-free, less-sodium chicken broth
2 teaspoon white wine vinegar
1/2 cup crumbled feta cheese, divided
2 tablespoons diced kalamata olives (optional)

Put one piece of chicken in a zip-lock bag. Pound chicken with a meat mallet to 1/4-1/2 inch thickness. Repeat with all chicken.

Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil and butter in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.

Add bell pepper, onion, zucchini, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 1/4 C cheese. Return chicken to pan, and sprinkle with 1/4 C cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 4 plates, and top each serving with a chicken breast half. Sprinkle with diced kalamata olives.

My husband is a little wary of red bell peppers, but even he gave this pepper-laden plate a thumbs up. He said it was "surprisingly delicious considering the ingredients". My kids loved the feta and the chicken, but it was hard to sell them on the peppers. If you suspect the same with your kids, serve this meal with an additional green vegetable that you know they will eat, and some brown rice to help fill their bellies (I used brown basmati short grain). Don't forget to have them try at least one of those peppers!

Tip: If you don't have an herb garden yet, it's time to get started! Start with a few of your favorites like thyme, cilantro, parsley or basil in pots. Or just stick them in the ground in your backyard somewhere. What ever is easiest. Fresh herbs have a much more vibrant flavor then dried, and they are easy to substitute into your favorite recipes. The general rule is 3x the amount of the dried herb called for (for example 1tsp dried or 1 Tbs fresh). Happy cooking!

Pasta and Tomatoes with Chickpea Sauce

If you are one of those who likes to sneak nutrition into your family's diet... this is a dish for you! The flavors of hummus, fresh tomatoes and parsley adorn this pasta in this simple, yet hearty dish. The chickpea sauce boosts the fiber and protein content, while leaving out all the saturated fat traditionally found in creamy pasta dishes. Top it with a small amount of Parmigiano-Reggiano cheese to give it a big flavor boost at the end.


Pasta with Tomatoes and Chickpea Sauce

2 teaspoons olive oil
2 garlic cloves, peeled and crushed
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 (15.5-ounce) can chickpeas (garbanzo beans), drained
1 (14-ounce) can fat-free, less-sodium chicken broth
3 cups uncooked pasta- choose your variety!
1 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
3 tablespoons shredded Parmigiano-Reggiano cheese

Heat oil in a medium saucepan over medium heat. Add crushed garlic; sauté 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water until al dente, drain well.

Place chickpea mixture in a food pro-cessor, or blender and process until smooth. Make sure that you process it long enough or it may be a little mealy in consitancy. Combine chickpea mixture, pasta, tomatoes, fresh parsley, and lemon juice; toss well. And up to a half cup of warm water to thin the sauce if needed. Sprinkle with cheese. Serve hot.

Use whole-wheat pasta if preferred (I was out!). Serve it with steamed broccoli and some fresh-cut fruit of the season like honeydew melon. How did the kids recieve it??? They groaned a little when I put it on the table (as they often do when an unfamilar dish is set before them), but in the end they cleared their plates without further complaint. All four of them! I'd say it passed the test.

Tip: If you enjoy the bright flavors that fresh herbs lend to a dish, be sure to use the more vibrant flat-leaf Italian parsley instead of the curly leaf variety. And, If you must have some meat on your plate, grill up some italian seasoned chicken breast to go on the side. Enjoy!
Recipe adapted from Cooking Light

Buttermilk Oven-Fried Chicken

This one is for my husband. He absolutely LOVES this spicy, buttermilk-marinated, psuedo-fried, crisp-tender, chicken. The buttermilk lends flavor and tenderizes the meat. The flour is perfectly seasoned to create a flavorful, crisp, crust that is true to the texture and flavor of real fried chicken-- minus all that grease! If too spicy, alter the amount of red and white pepper to your preference.



I usually make a bunch of legs for my husband and girls (their preference) and a boneless chicken breast for me. Boneless thighs or any bone-in meat would also work well, just be sure to remove the skin. If cooking boneless chicken breast, pound it to a 1/2 inch thick, and split it into two pieces if it is too large. This will ensure even and tender cooking. Watch it closely in the oven, any boneless pieces (especially white meat) will cook faster and will dry out if left in too long. You may need to remove them from the oven before your bone-in chicken is done.

Try serving this with my husband's favorite: rosemary roasted red potatoes and fresh steamed swish chard. Or serve it with some chive-mashed potatoes, corn on the cob, and a large green salad.

Tip: To skin chicken legs, hold on to the meaty end of the leg with one hand. With your other hand, grab the skin with a dry papertowel. The paper towel will adhere to the skin, making it much easier to pull it right off of the leg (A trick I learned from my mom=). Be sure to wash your hands well and sanitize any working area where you used raw chicken.

Buttermilk Oven-Fried Chicken

3/4 cup low-fat buttermilk
2 chicken breast(about 1 pound), skinned
2 chicken drumsticks (about 1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
1 cup all-purpose flour
2 teaspoon salt
1/4-1/2 teaspoon ground red pepper
1/4-1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/4 tsp paprika

Cooking spray

Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 450°.

Combine flour, salt, peppers, cumin, and paprika in a second large zip-top plastic bag. Remove chicken from first bag, discarding marinade. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour; lightly coat each chicken piece with cooking spray. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour.

Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 450° for 35 minutes or until done, turning after 20 minutes.

Cheddar Chicken and Corn Chowder

I know it's the end of March, but I just had to slip one more soup in before heading into the soup-less summer. This one is a crowd pleaser. It has a rich flavor and a smooth texture, with intermittent bites of tender chicken, sweet corn and potatoes . My 8-year-old daughter even asked to take some in her thermos to school for lunch the next day. Serve this with a big Spinach and Orange Salad and some whole grain rolls.



Cheddar Chicken and Corn Chowder

2 bacon slices
1 pound skinless, boneless chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic clove, minced
4 ½ cups fat-free chicken broth
1 ¾ cups diced red potato
2 ¼ cups frozen corn
½ cup flour
2 cups 2% low-fat milk
¾ cup shredded sharp or extra sharp cheddar cheese
½ tsp salt
¼ tsp black pepper
Cook bacon in a large pot over medium-high heat until crisp. Remove bacon from pan; crumble. Set aside. Add the chicken, onion, bell pepper, and garlic to drippings in pan; sauté 5 minutes. Add broth and potato, and bring to boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Add corn; stir well.
Lightly spoon flour into a dry measuring cup, and level with a knife. Place four in a bowl. Gradually add milk, stirring with a whisk until blended; add to the soup. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer 15 minutes or until thick, stirring frequently. Stir in the cheddar cheese, salt and black pepper. Top with the crumbled bacon. Yield: 7 servings (serving size 1 ½ cups)

Chicken Fricassee

This is an old-fashioned recipe perfect for a comfort food craving. The whole family will enjoy it and the chicken always comes out tender. This time, I substitued chicken tenderloins, and served it with some fresh-made mashed potatoes, and steamed broccoli.

Bountiful Baskets Note: This recipe will use up some of that celery we've been getting!



Chicken Fricassee (adapted from Cooking Light)
3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (6-ounce) skinned chicken breast halves or12 tenderloins.
2 teaspoons butter or stick margarine
1 1/2 cups chopped onion
1/2 cup chopped celery
3 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine (or substitute broth if desired)
2 cups (3-inch) julienne-cut carrot
1/4 cup chopped fresh parsley

Preparation
Combine first 5 ingredients in a large zip-top plastic bag. Add chicken; toss well to coat. Remove chicken from bag; reserve flour mixture. Melt butter in a large nonstick skillet over medium heat. Add chicken, breast sides down; sauté 5 minutes or until chicken is browned. Remove chicken from pan; keep warm.
Add onion, celery, and garlic to pan; sauté 5 minutes, stirring occasionally. Stir in reserved flour mixture; cook 1 minute. Add broth and wine; bring to a boil. Add carrot. Return chicken to pan, breast sides up. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Sprinkle with the chopped parsley.

Hominy and Bean Chili

Sometimes dinner-time can sneak up on you. Next time it does, try making this chili. All of the ingredients can be kept on-hand and it comes together REALLY quickly. Pair it with cornbread, and you can put it all together while the cornbread is in the oven! I like this chili becuase it's fast, easy and the flavor is just right. The chili powder is not too overwhelming, the tomatoes lend just enough sweetness, and the hominy are a welcomed treat. Even my non-chili-loving-husband gave it a thumbs up! Not bad for dinner on a whim.





Hominy and Bean Chili (adapted from Cooking Light)

1/2 pound extra lean hamburger (optional)
2 teaspoons vegetable oil (do not use oil if adding meat)
2 large cloves of garlic, minced (or 2 tsps. bottled minced garlic)
3 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 (15.5-ounce) can white hominy, drained
1 (15-ounce) can red beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped

Toppings:
cilantro
diced tomatos
minced white onion
monterey jack cheese
low-fat sour cream

Preparation
(If using meat in the chili: First, brown the meat, adding the garlic at the last minute. Then add the rest the ingredients as stated below.)

Heat oil in a large saucepan over medium heat. Add garlic; sauté 1 minute. Stir in chili powder and next 5 ingredients (chili powder through stewed tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 15 minutes.

Serves 4 (1 1/4 servings)

Serve it with your favorite cornbread (or try the recipe below), and some cut up fruit or a green salad.
Buttermilk Cornbread

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
6 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, lightly beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
Preparation
Combine first 5 ingredients in a large bowl. Stir together egg and next 2 ingredients; add to dry ingredients, stirring just until moistened. Pour batter into 8x8 pan coated with cooking spray.
Bake at 450° for 20 minutes or until golden.

Posole-- Tomatillo, Chicken and Hominy Soup

Posole, sometimes called "mexican chicken noodle soup", is made of fresh tomatillo, chicken, and hominy. It is a wonderful soup that brings a lot of fresh flavors to the table. Top it with a squeeze of lime, chopped cilantro, diced avocado and a dollop of light sour cream. Serve it with home-made cornbread and some fresh sliced fruit of the season, like pineapple or watermelon.

Bountiful Baskets Note: Great for the mexican ingredient pack (tomatillo, onion, jalepenos, cilantro, lime) . If your not familar with tomatillos, have fun experimenting!




Posole: Tomatillo, Chicken and Hominy Soup
(recipe adapted from cooking light)

Soup:
1 pound tomatillos
6 cups chicken broth
2 cups chopped onion
1 1/2 pounds chicken breast
4 garlic cloves, chopped
2 jalapeño peppers, seeded and quartered
1 (30-ounce) can white hominy, drained
1 teaspoon salt

Toppings:
1 avocado, diced
1/2 cup chopped fresh cilantro
1/4 cup reduced-fat sour cream
8 lime wedges

Preparation

Discard husks and stems from the tomatillos. Cook whole tomatillos in boiling water 10 minutes or until tender; drain. Place tomatillos in a blender; process until smooth; set aside.

Place broth and the next 5 ingredients (stock through hominy) in a large stockpot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is done. Remove chicken and shred. Stir in pureed tomatillos and salt; cook for 5 minutes or until heated. Stir in chicken, and serve with cilantro, sour cream, avocado and lime wedges.

Yield: 8 servings (serving size: 1 1/2 cups soup)

Hominy is made of dried corn kernels from which the hulls and germs have been removed. It looks like a cooked and puffed up corn kernel. You can find it in the canned-vegetable section of the supermarket near the corn. I have come to really enjoy hominy because it offers that masa corn taste and texture that you get in tamales, but with out all added fat and hard labor.

Roasted Mediterranean Chicken

This dish is great roasted in your oven at home or in the "dutch" over hot coals out in the woods. When camping, I serve it with a ceasar salad, fire-roasted butternut squash, and garlic bread. My husband teases me that we should be roasting hot dogs instead, but he never complains when the food is hot and ready! This is also a great meal to bring to a friend or neighbor in need. It has that "make-ahead" appeal; you can make it early, clean up your mess, then toss it in the oven about 45 minutes before dinner!


This is a pre-roasted picture. It smelled too good to stop and take a picture of it after it was done! There's nothing like good food on a campout.

Roasted Mediterranean Chicken

1 1/4 cups reduced fat refrigerated Alfredo Sauce (I know a "cheater" ingredient!!) Don't use the bottled stuff.
4 teaspoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
5 garlic cloves, crushed

4 (4-ounce) skinned, boned chicken breast halves
8 small red potatoes (about 1 pound)
4 plum tomatoes, quartered
1 (14-ounce) can artichoke hearts, drained
10 garlic cloves, peeled
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
12 large pitted ripe olives, quartered
Rosemary sprigs (optional)

Preheat oven to 450°.

Combine first 6 ingredients. Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Brush 3/4 cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken. Brush vegetables with 1/3 cup sauce mixture. Sprinkle with chopped rosemary and olives. Bake at 450° for 20 minutes. Brush chicken and vegetables with remaining sauce mixture; bake an ad-ditional 25 minutes or until potatoes are tender. Garnish with rosemary sprigs, if desired.Yield: 4 servings (serving size: 1 chicken breast half and 1 1/2 cups vegetables)