Three-Cheese Calzones

This recipe serves 4

Hands-On Time 0h20m

Total Time 0h35m

Ingredients

• 1 pound refrigerated pizza dough
• 1 cup fresh ricotta
• 1 cup grated mozzarella (4 ounces)
• 1/4 cup grated Parmesan (1 ounce)
• 1 bunch spinach, thick stems removed and roughly chopped (5 cups)
• black pepper
• 1/4 pound thinly sliced salami
• 2 tablespoons olive oil
• 1 cup jarred marinara sauce, warmed

Directions

• 1Heat oven to 400° F. On a lightly floured surface, divide the dough into 4 equal portions and roll and stretch them into 8-inch rounds.
• 2In a large bowl, combine the ricotta, mozzarella, Parmesan, spinach, and 1/4 teaspoon pepper.
• 3Layer the salami on one side of each round of dough and top with the cheese mixture. Fold the dough over the filling and pinch the edges to seal.
• 4Brush the tops of the calzones with the oil. Transfer to a parchment-lined baking sheet and bake until golden, 12 to 15 minutes. Serve with the sauce.

• By Kate Merker, November 2008
  

Quick Tip

If the dough is too elastic and shrinks back when you roll it flat into full rounds, let it rest for 15 minutes before trying again.

From RealSimple.com

Angel Hair with Spicy Shrimp

This recipe serves 4

Hands-On Time 0h15m

Total Time 0h15m

Ingredients

• 3/4 pound angel hair pasta or spaghetti
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• 1 pound frozen peeled and deveined medium shrimp, thawed
• 3/4 cup dry white wine
• 1/4 teaspoon crushed red pepper
• kosher salt
• 2 tablespoons butter

Directions

• 1Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
• 2Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper, and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted.
• 3Toss the pasta with the shrimp mixture.

• By Sara Quessenberry, October 2008

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories 540
• Fat 13g
• Sat Fat 4g
• Cholesterol 187mg
• Carbohydrate 67g
• Calories From Fat 21%
• Calcium
• Sodium 456mg
• Protein 34g
• Fiber 2g
• Sugar 3g

Quick Tip

Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

From RealSimple.com

Bacon-Wrapped Pork Loin with Cherries

This recipe serves 6

Hands-On Time 0h15m

Total Time 1h15m

Ingredients

• 1 2-pound piece boneless pork loin
• 1/2 teaspoon ground allspice
• black pepper
• 1/2 cup dried cherries, chopped
• 1/2 cup fresh flat-leaf parsley, chopped
• 1 tablespoon whole-grain mustard
• 6 slices bacon
• 1 tablespoon currant jelly
• 1 teaspoon red wine vinegar

Directions

• 1Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.
• 2In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.
• 3In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

• By Kate Merker, March 2009

Nutritional Information Servings Per Recipe 6

• Amount Per Serving

• Calories 293
• Fat 11g
• Sat Fat 4g
• Cholesterol 92mg
• Sodium 228mg
• Protein 35g
• Carbohydrate 12g
• Fiber 1g

Quick Tip

To freeze: After covering the pork with the cherry mixture and bacon, wrap it tightly in plastic wrap, place in a large freezer bag, and freeze for up to 3 months.
To cook: Thaw the pork overnight in the refrigerator. Gently pat the pork dry with paper towels and follow the roasting and glazing instructions.

From RealSimple.com

Chicken with Olives and Carrots

This recipe serves 4

Hands-On Time 0h20m

Total Time 0h50m

Ingredients

• 1 cup short-grain brown rice
• Kosher salt and black pepper
• 1 tablespoon olive oil
• 4 6-ounce boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• 1 onion, sliced
• 2 cloves garlic, smashed
• 1 1/2 cups low-sodium chicken broth
• 4 carrots, cut into 1/2-inch pieces
• 1/2 cup pitted kalamata olives
• 1/8 teaspoon crushed red pepper
• 1 cup fresh flat-leaf parsley, chopped

Directions

• 1In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
• 2Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook until browned, 4 to 5 minutes per side; transfer to a plate.
• 3Add the onion, garlic, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until tender, 4 to 6 minutes.
• 4Add the broth, carrots, olives, and red pepper and simmer, covered, until the carrots are tender, 8 to 10 minutes.
• 5Return the chicken to the skillet and cook until heated through, 3 to 5 minutes. Stir in the parsley and serve over the rice.

• By Sara Quessenberry, April 2009

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories 465kcal
• Calories From Fat 20%
• Protein 41g
• Carbohydrate 49g
• Sugar 5g
• Fiber 5g
• Fat 11g
• Sat Fat 2g
• Calcium 102mg
• Iron 4mg
• Sodium 573mg
• Cholesterol 96mg

Quick Tip

This recipe is also delicious with long-grain white or jasmine rice.

From RealSimple.com

Turkey Meatloaf with Mashed Potatoes

This recipe serves 6

Hands-On Time 0h25m

Total Time 1h00m
]

Ingredients

• 1 1/2 pounds lean ground turkey
• 1 onion, chopped
• 1 bunch fresh spinach, thick stems removed and leaves chopped (about 4 cups)
• 1 cup flat-leaf parsley, chopped
• 1/2 cup whole-wheat bread crumbs
• 2 tablespoons Dijon mustard
• 1 large egg white
• kosher salt and black pepper
• 1/4 cup ketchup
• 2 pounds red potatoes, quartered
• 1 cup buttermilk
• 1 tablespoon olive oil
• 1/4 cup marinara sauce (optional)

Directions

• 1Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and 1/2 teaspoon each salt and pepper.
• 2Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.
• 3Meanwhile, place the potatoes in a large pot of cold water. Simmer until tender, 15 to 18 minutes. Drain the potatoes and mash in the pot with the buttermilk, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• 4Serve the meat loaf with the marinara sauce (if using) and potatoes.

• By Sara Quessenberry and Kate Merker, February 2009

Nutritional Information Servings Per Recipe 6

• Amount Per Serving

• Calories 376
• Calories From Fat 25%
• Protein 30g
• Carbohydrate 43g
• Sugar 7g
• Fiber 5g
• Fat 11g
• Sat Fat 3g
• Sodium 700mg
• Cholesterol 67mg

Quick Tip

Mixing spinach, whole-wheat bread crumbs, and lean turkey boosts the fiber and reduces the fat in this hearty classic. Buttermilk in the potatoes lowers the saturated fat.

From RealSimple.com

Cheesy Polenta Lasagna with Mushrooms and Seitan

yield: Makes 4 to 6 servings

active time: 35 min

total time: 1 hr

Increasingly available in supermarkets, the firm wheat protein known as seitan is mild in flavor and versatile in the kitchen. In this casserole, it takes on the earthy flavor of mushrooms, adding heartiness and heft.

Ingredients
For cheese sauce:

• 1/2 stick unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• 1/4 pound Italian Fontina, coarsely grated (about 1 cup)
• 3 ounces Gruyère, coarsely grated (about 1 cup), divided
• Scant 1/2 teaspoon grated nutmeg

For mushroom-seitan filling:

• 3 garlic cloves, thinly sliced
• 3 tablespoons olive oil
• 10 ounces cremini mushrooms, thinly sliced
• 8 ounces seitan (patted dry and thinly sliced)
• 1/2 teaspoon thyme leaves
• 3 tablespoons water
• 2 (16-to 18-ounce) logs ready-made plain polenta

Preparation

Preheat oven to 425°F with rack in upper third. Lightly butter a 2-to 2 1/2-quart shallow baking dish.

Make cheese sauce:
Melt butter in a 2-to 3-quart heavy saucepan over medium heat. Whisk in flour until smooth, then cook roux, whisking frequently, until pale golden, 2 to 3 minutes.

Meanwhile, heat milk in a separate small saucepan until just about to boil. Add milk to roux in 2 batches, whisking constantly until very smooth. Bring to a boil, whisking, then cook, whisking, 30 seconds. Remove from heat and whisk in Fontina, half of Gruyère, nutmeg, and 3/4 teaspoon salt. Cover and set aside, whisking occasionally.

Make mushroom-seitan filling:
Cook garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring, until beginning to turn pale golden. Stir in mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until mushrooms are softened, about 3 minutes. Add seitan and thyme and cook, stirring occasionally, until mushrooms and seitan are slightly golden, about 4 minutes. Add water and cook briefly, scraping up any brown bits.

Assemble and bake lasagne:
Spread 1/2 cup cheese sauce in bottom of baking dish.

Slice 1 log of polenta into 1/4-inch-thick rounds and arrange enough rounds to cover bottom of dish, overlapping slightly. Spoon half of filling evenly over polenta, then spread with half of remaining cheese sauce (about 1 cup). Slice enough rounds from second log to form a second layer. Cover with remaining filling, then cheese sauce. Sprinkle with remaining Gruyère and bake until top is just bubbling and slightly browned, 15 to 20 minutes. Let stand 5 minutes before serving.

Cooks’ notes: —Lasagne can be assembled 1 day ahead and chilled. Let stand at room temperature 30 minutes before baking.
—Any leftover polenta log can be sliced and sautéed in oil or butter to serve with eggs at breakfast.

From epicurious.com

Pizza with Fennel and Prosciutto

(Inspired by Cookthink)

1 ball pizza dough
1/2 fennel bulb, thinly sliced
1 small red onion, thinly sliced
Olive oil
Kosher salt
3 slices prosciutto, sliced
Mozzarella cheese

Preheat the oven to 550 degrees.

Heat a small amount of olive oil in a medium skillet. Add the fennel and red onion and cook until just translucent, about 7 minutes. Set aside to cool slightly.

On a lightly floured board, roll out the pizza dough to desired thinness. Top the dough with a thin layer of mozzarella, the fennel and onion mixture, and finally the prosciutto. Brush the exposed edges of dough with olive oil. Bake 7-12 minutes until the dough is browned and crisp.

From Dishing Up Delights.

Warm Quinoa, Spinach and Chicken Salad

(Adapted from Everyday Food: Great Food Fast)

Makes 2 servings

1/4 cup red wine vinegar
3-4 tablespoons olive oil
Coarse salt and fresh ground black pepper
1 chicken breast, sliced
1/2 cup quinoa, rinsed
1/2 pound baby spinach
1/2 cup crumbled feta cheese

In a small bowl whisk together the vinegar and oil and season with salt and pepper to taste.

In another bowl, pour half of the dressing over the chicken and let it marinate for about 20 minutes.

In a small saucepan combine the quinoa with one cup of water and a large pinch of salt. Bring to a boil, reduce the heat to medium. Cover and let simmer until the liquid has been absorbed, about 12 minutes.

Meanwhile, cook the chicken in a skillet over medium heat until cooked through.

Place the spinach in a large bowl, add the hot chicken, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta and serve immediately.

From Dishing Up Delights.

Cumin-spiced Mahi Mahi with Nectarine-Avocado Salsa

As you may have noticed, I'm a big fan of fish tacos. I will put as many yummy fish-taco recipes on this blog as possible. Fish tacos are something that I grew to love later in life (like, within the past 2-3 years) and now I can't stop eating them. That, and shrimp burritos. Love 'em! Hope you do too.

Yield Makes 4 servings

Ingredients

• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 4 (4-ounce) mahi mahi fillets
• 12 corn tortillas
• Cooking spray
• Nectarine-Avocado Salsa
• Zesty Sour Cream

Preparation

Combine first 6 ingredients, and sprinkle over all surfaces of the fish. Grill fish, skin side up, on lightly oiled grates over medium-high heat (350° to 400°) for 4 minutes. Turn fish over, and grill 4 minutes or until fish becomes opaque and begins to flake. Remove skin, and break fish into chunks.

Lightly coat tortillas with cooking spray, and grill 1 to 2 minutes each side.

Fill each tortilla with fish and top with Nectarine-Avocado Salsa and Zesty Sour Cream. Serve immediately.

Jennifer Martinkus and Derrin Davis, Coastal Living, MARCH 2005

(Swordfish) with Linguini and Veggies

We are not supposed to be eating Swordfish right now so I would substitute another thick, white fish for this recipe. If you want to know what fish is safe to eat, for yourself and for the environment, go to the Environmental Defense Fund's website.


Yield Makes 2 servings

Ingredients

• 4 to 6 ounces uncooked linguine
• 2 (6-ounce) swordfish steaks
• Salt
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 4 ounces cremini mushrooms, sliced
• 2 tablespoons dry white wine
• 1 (12-ounce) jar marinated artichoke hearts, drained
• 1 (15-ounce) can diced tomatoes, undrained
• 2 tablespoons chopped fresh basil

Preparation

Prepare linguine according to package directions.

Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover, and keep warm.

Sauté garlic in remaining 1 tablespoon oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta.

Wine Note: Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.

Julia Rutland, Coastal Living, MAY 2007

Hazelnut Crusted Scallops

Yield Makes 2 servings

Ingredients

• 5 tablespoons butter, divided
• 1/2 cup dry white wine
• 1/4 cup heavy whipping cream
• 1 teaspoon fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of grated or ground nutmeg
• 1 pound sea or bay scallops, drained
• 1/4 cup panko (Japanese breadcrumbs)
• 1/4 cup finely chopped hazelnuts
• Hot cooked pasta
• Garnish: fresh thyme sprigs

Preparation

Preheat oven to 375°.

Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and next 5 ingredients. Add scallops, turning to coat. Remove from heat.

Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375° for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired.

Julia Rutland, Coastal Living, NOVEMBER 2007

Sablefish with Sun-dried Tomato Tapenade

I made this last night with my husband and the fish was delicious! We broiled it on high for a little longer than 10 minutes and with the olive oil it was perfect. The tapenade was too strong for this dish, I thought (he liked it). It overpowered the subtle flavor of the fish. I would make it with chicken breasts before fish again. Shown here with the Kale Salad.



Yield Makes 2 servings

Ingredients

• 1/2 cup oil-packed sun-dried tomatoes, undrained
• 1/4 cup pitted kalamata olives
• 1 tablespoon capers
• 1 garlic clove, coarsely chopped
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 (6-ounce) boneless sablefish, cod, or halibut fillets
• 2 teaspoons olive oil
• Salt and freshly ground black pepper to taste

Preparation

Combine sun-dried tomatoes and next 5 ingredients in a food processor. Pulse until finely minced. Set aside.

Place fillets on a lightly greased baking sheet and drizzle with oil. Sprinkle with salt and pepper.

Broil fillets 5 inches from heat 7 to 10 minutes or until opaque. Top with tapenade, and serve immediately.

Note: Rich, velvety sablefish, also known as butterfish or black cod, can be difficult to find in local markets, so buy it when you see a fresh supply. If unavailable, substitute Pacific halibut, cod, wahoo, or another firm white fish.

Wine note: "A French Vouvray or a Pinot Noir," says Eric Fullagar, at Freeport Cheese & Wine in Maine. "Another choice would be a dry French rosé. Most people are perplexed by rosé, but it's food-friendly."

Julia Dowling Rutland, Coastal Living, MAY 2006

Beef Stew with Red Wine Sauce

Ingredients:

2 pounds beef from the flatiron part of the shoulder
1 tablespoon butter (could substitute to make CF)
2 tablespoons olive oil
Salt
Pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour (I used rice flour)
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 cipollini or pearl onions
15 cremini mushrooms
15 baby carrots
5-ounce piece of pancetta (I could only find pre-sliced pancetta)
1/4 cup water
Dash of sugar
Chopped fresh parsley

Directions:

- Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner.
- Cut the meat into 8 pieces.
- Preheat the oven to 350°.
- Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table.
- Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
- Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic.
- Cook over moderate heat for an additional 5 minutes, stirring occasionally.
- Add 1 tablespoon of flour.
- Mix in well so that the flour doesn’t form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
- Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced.

(The recipe can be prepared to this point up to a day ahead.)

- Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. (I skipped this step because I had pre-sliced pancetta and it didn’t seem like it would work well.)
- Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons. (I just sliced up the pancetta in to small strips.)
- Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper.
- Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left.
- Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish.
- Add a little chopped fresh parsley and serve.

From Gluten-Free Sox Fan blog.

Beef Shoulder Steaks with Red Wine-Mushroom Sauce

• 1 pound tenderized beef shoulder steaks, cut 3/8-inch thick
• 1/2 cup flour
• 2 teaspoons Lawry´s black pepper seasoned salt
• 1 teaspoon dried thyme leaves
• 2 tablespoons oil
• Red Wine-Mushroom
• 1 tablespoon butter
• 2 shallots, chopped
• 8 ounces sliced mushrooms
• 1/2 cup red wine
• 3/4 cup condensed beef broth
• 1 tablespoon flour

1. Combine flour, pepper-seasoned salt and thyme on a plate or in a shallow dish. Cut steaks into 4 portions; turn steaks in flour mixture to coat both sides. Chop shallots and set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Cook steaks 2 1/2 minutes per side, turning once. Remove from skillet and cover to keep warm.

3. Melt butter in same skillet. Sauté shallots and mushrooms 3 minutes; stir to loosen and combine any browned bits from bottom of skillet. Add red wine; stir and cook 3 minutes, until reduced by half.

4. Dissolve flour in beef broth. Add to skillet mixture; stir and cook 3 minutes, or until thickened. Pour sauce over steaks. Serve immediately.

From Hilltop Steakhouse website.

Herbed Fish and Red Potato Chowder

If you can't find halibut, substitute cod or other flaky white fish. Serve with bread.

Yield 4 servings (serving size: 2 cups)

Ingredients

• 2 bacon slices
• 3 cups diced red potato (about 1 pound)
• 1 cup chopped onion
• 3 tablespoons all-purpose flour
• 2 (8-ounce) bottles clam juice
• 2 cups 2% reduced-fat milk
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces skinless halibut fillets, cut into 1-inch pieces
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Cool bacon, and crumble. Set bacon aside. Add potato and onion to drippings in pan; sauté 3 minutes or until onion is tender. Add flour to pan; cook 1 minute, stirring constantly. Stir in clam juice; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until potatoes are tender. Stir in milk; bring to a simmer over medium-high heat, stirring constantly (do not boil). Stir in thyme, salt, pepper, and fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in parsley. Sprinkle with bacon.

Nutritional Information

Calories: 307 (24% from fat)

Fat: 8.1g (sat 3.5g,mono 3g,poly 0.9g)

Protein: 24.4g

Carbohydrate: 33.9g

Fiber: 2.5g

Cholesterol: 57mg

Iron: 2.2mg

Sodium: 611mg

Calcium: 198mg

Melanie Barnard, Cooking Light, NOVEMBER 2006

Vegetable and Chickpea Curry

Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.

Yield 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 lemon wedge)

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 cup (1/4-inch-thick) slices carrot
• 1 tablespoon curry powder
• 1 teaspoon brown sugar
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 serrano chile, seeded and minced
• 3 cups cooked chickpeas (garbanzo beans)
• 1 1/2 cups cubed peeled baking potato
• 1 cup diced green bell pepper
• 1 cup (1-inch) cut green beans
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (14-ounce) can vegetable broth
• 3 cups fresh baby spinach
• 1 cup light coconut milk
• 6 lemon wedges

Preparation

Heat oil in a large nonstick skillet over medium heat. Add onion and carrot; cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic, and chile; cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and next 8 ingredients (through broth). Cover and cook on HIGH 6 hours or until vegetables are tender. Add spinach and coconut milk; stir until spinach wilts. Serve with lemon wedges.

Nutritional Information

Calories: 276 (23% from fat)

Fat: 7.2g (sat 1.9g,mono 2.3g,poly 1.3g)

Protein: 10.9g

Carbohydrate: 44.7g

Fiber: 10.6g

Cholesterol: 0.0mg

Iron: 4.3mg

Sodium: 623mg

Calcium: 107mg

Robin Robertson, Cooking Light, OCTOBER 2004

Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants

This dish works well assembled the night before, so a little planning gives you a great head start on the next day's dinner. Trimming away part of the thick center vein from the cabbage leaves makes them more pliable and easier to roll up. Try stirring in one cup thawed frozen meatless crumbles in place of or in addition to the feta cheese. You can also cook the rolls on LOW for six to eight hours

Yield 4 servings (serving size: 4 cabbage rolls and 2 tablespoons sauce)

Ingredients

• 1 large head green cabbage, cored
• 1 tablespoon olive oil
• 1 1/2 cups finely chopped onion
• 3 cups cooked pearl barley
• 3/4 cup (3 ounces) crumbled feta cheese
• 1/2 cup dried currants
• 2 tablespoons pine nuts, toasted
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 cup apple juice
• 1 tablespoon cider vinegar
• 1 (14.5-ounce) can crushed tomatoes, undrained

Preparation

Steam cabbage head 8 minutes; cool slightly. Remove 16 leaves from cabbage head; discard remaining cabbage. Cut off raised portion of the center vein of each cabbage leaf (do not cut out vein); set trimmed cabbage leaves aside.

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 6 minutes or until tender. Remove from heat; stir in barley and next 4 ingredients (through parsley). Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

Place cabbage leaves on a flat surface; spoon about 1/3 cup barley mixture into center of each cabbage leaf. Fold in edges of leaves over barley mixture; roll up. Arrange cabbage rolls in bottom of a 5-quart electric slow cooker.

Combine the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage rolls. Cover and cook on high 2 hours or until thoroughly heated.

Nutritional Information

Calories: 402 (25% from fat)

Fat: 11.3g (sat 4.2g,mono 4.4g,poly 1.9g)

Protein: 11.3g

Carbohydrate: 70.1g

Fiber: 11.3g

Cholesterol: 19mg

Iron: 5mg

Sodium: 693mg

Calcium: 234mg

Robin Robertson, Cooking Light, OCTOBER 2004

Beef Daube Provencal

This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.

Yield 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Ingredients

• 2 teaspoons olive oil
• 12 garlic cloves, crushed
• 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup red wine
• 2 cups chopped carrot
• 1 1/2 cups chopped onion
• 1/2 cup less-sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• Dash of ground cloves
• 1 (14 1/2-ounce) can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preparation

Preheat oven to 300°.

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Nutritional Information

Calories: 367 (31% from fat)

Fat: 12.8g (sat 4.3g,mono 5.8g,poly 0.9g)

Protein: 29.1g

Carbohydrate: 33.4g

Fiber: 3.9g

Cholesterol: 105mg

Iron: 4.3mg

Sodium: 776mg

Calcium: 76mg

Lia Mack Huber, Cooking Light, NOVEMBER 2004

Slow Cooker Char Siu Pork Roast

Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Yield 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 teaspoons bottled minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds boneless Boston butt pork roast, trimmed
• 1/2 cup fat-free, less-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Nutritional Information

Calories: 227 (38% from fat)

Fat: 9.5g (sat 3.1g,mono 3.9g,poly 1.1g)

Protein: 21.6g

Carbohydrate: 12.7g

Fiber: 0.4g

Cholesterol: 73mg

Iron: 1.7mg

Sodium: 561mg

Calcium: 30mg

Holly Rudin-Braschi, Grill Power, Cooking Light, MARCH 2006

Basic Beef Stew with Carrots and Mushrooms

A crowd-pleaser, this recipe is justifiably a classic. Purchase precut lean stew beef, or cut lean beef sirloin or chuck into bite-sized pieces. White potatoes, not to be confused with baking potatoes, are waxy in texture and hold up well in soups and stews; you can substitute red potatoes. Halve any mushrooms that are larger than 1 1/2 inches.

Yield 8 servings (serving size: about 1 cup)

Ingredients

• 1 tablespoon olive oil, divided
• 1 pound small cremini mushrooms
• Cooking spray
• 2 cups chopped onion
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 2 pounds lean beef stew meat, cut into bite-sized pieces
• 3/4 teaspoon salt, divided
• 1 cup dry red wine
• 1 tablespoon chopped fresh thyme
• 2 (14-ounce) cans less-sodium beef broth
• 1 bay leaf
• 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
• 1 1/2 cups (1-inch) slices carrot (about 12 ounces)
• 1/2 teaspoon freshly ground black pepper
• Fresh thyme sprigs (optional)

Preparation

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.

Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.

Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.

Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.

Nutritional Information

Calories: 303 (29% from fat)

Fat: 9.8g (sat 3.2g,mono 4.7g,poly 0.6g)

Protein: 26.4g

Carbohydrate: 26.8g

Fiber: 2.3g

Cholesterol: 71mg

Iron: 3.9mg

Sodium: 494mg

Calcium: 54mg

Jeanne Kelley, Cooking Light, JANUARY 2006