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.

Chicken Dishes I've made lately.....

My evenings have been too busy to include "blogging the dinner".... but here are some of the chicken entree's that I've made over the last couple of weeks. If I don't record them here and now, I might forget about them and never go back! I will have to add the full post later. If there is one that you would like, let me know and I'll send you the recipe. My kids just started school again, so we will be getting back into our routines.

Grilled Chicken with Cucumber Melon Salsa served with brown rice and a green vegetable. ***** This dish was fresh and lively... yet fairly simple. Every since my husband and I started eating at a fresh and local Vietmanese restaruant... I have come to love the flavors of lime, mint, and cucumber mixed together. The salsa takes some chopping but it is delicious and healthy... and is good even on or mixed with the rice. I would make it again in an instant.

Zucchini, Corn and Chicken Tostadas, Served with black beans and sliced Melon--***** This is quick, simple and tasty. It reminds me of my favorite mexican chicken soup. The kids ate it up and Jeff and I enjoyed it as well.

Chicken and Butternut Squash in Coconut Milk Broth, Served with Short Grain Basmati Brown Rice, Garlic Bread, Pineapple. **** It is good to have a variety of flavors in your menus... and this dish adds a twist, if your not used to coconut milk and butternut squash. As I've said before... I enjoy coconut milk recipes and this one is a great addition.

Blasamic Chicken with Polenta ***** I've been making this one for years. It is quick, simple, and full of flavor. Serve it with a salad or a green vegetable that is in season.


Chicken and beef sticks with minted quinoa and spinach salad- *****This one was actually made by my friend Lena. She made the Sticks and the quinoa, and I made the big spinach salad and blueberry crisp. It was a delicious back-yard dinner perfect for the swimming party.


Cilantro Rice with Chicken-- *** I love cilantro so I knew that I couldn't go wrong with this dish. I had planned on serving it as a main dish with a vegetable side, but upon finishing it, I realized that it wouldn't satisfy my husband's hunger, so I served it with skillet warmed tortillas, black beans, spinach (needed some more greens=), and sliced melon. Most of us ended up making it into burritos. Still, it was good and I heard no complaints!

Lemon garlic Chicken thighs-- ***This was OK, and it was easy to make. Served with Baked potatoes and a salad.