Acorn Squash

www.allrecipes.com/recipe/acorn-squash

Ingredients
1 medium acorn squash
1 tbsp butter
2 tbsp brown sugar

Directions
* Preheat oven to 350 deg F.
* Turn acorn squash upside down onto a cookie sheet. Bake in a 350 deg F oven until it begins to soften, approximately 30-45 minutes.
* Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place the butter and brown sugar into the squash, and place the remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.
* Place squash in a 350 deg F oven and bake another 30 minutes.

Note: Clara also added ~1 tbsp maple syrup and ~1/2 tsp cinammon. Mashed and then served.

Skinny Chicken Pot Pie

http://www.skinnykitchen.com/recipes/chicken-pot-pie/

Ingredients
3 cups Swanson’s reduced-sodium chicken broth
1½ cups onions, chopped
1 cup potato, peeled and cubed (½ inch cubes)
1 cup sweet potato, peeled and cubed (½ inch cubes)
1 cup carrots, peeled and chopped
1 cup celery, sliced
1 lb chicken breasts (boneless, skinless), cut into bite-size pieces
1½ cups frozen peas (not defrosted)
1½ cup reduced-fat milk
½ cup plus 1 tablespoon all purpose flour
2 tablespoons fresh thyme, chopped or 1 teaspoon dried
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 pkg. Pillsbury Golden Layer Flaky Biscuits (110 calorie for each biscuit)

Instructions
1. Preheat oven to 350 degrees. In a large pan, add the chicken broth and bring to a boil.
2. Stir in the onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.
3. Add the chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn the heat to simmer, cover, and cook for 5 minutes.
4. Place a colander into a large bowl. Pour the chicken, vegetables and broth into the colander. Add the strained broth back to the pan. Set aside the chicken and vegetables.
5. In separate small bowl, add the flour. Gradually add the milk to the flour stirring with a whisk, until well blended.
6. Increase the heat to medium with the broth. Stir in the milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.
7. Add back the chicken and vegetables, along with the thyme, salt and pepper. Mix well.
8. Coat an 11 x 7 baking dish (see Shopping tip) with cooking spray and pour in the chicken stew.
9. Open the package of biscuits, separate them and place on top of the chicken stew. Line them evenly over the top.
10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown.
11. To serve, spoon into each bowl and top with one biscuit. There will be two extra biscuits for whoever desires.

Serves 8

Goat Cheese Spinach and Pinenut Stuffed Chicken Breasts

http://www.cdkitchen.com/recipes/recs/283/Goat_Cheese_Spinach_and_Pinenuts16502.shtml

INGREDIENTS:
4 chicken breast halves, deboned with skin - on
3 ounces goat cheese
2 cups fresh spinach, washed and cut small, (stems removed)
1 clove fresh garlic, minced
2 tablespoons pinenuts, roasted
1 tablespoon fresh rosemary, finely chopped
2 tablespoons olive oil
3 tablespoons corn and canola oil
salt and pepper, to taste

PREPARATION:
Preheat oven to 400 degrees Saute garlic and spinach in olive oil until spinach is wilted. Put spinach in fine mesh colander (press spinach on colander with back of spoon to drain away excess liquid) After cooling completely, mix spinach with goat cheese and toasted pinenuts - season with salt and pepper. Make a small lengthwise incision in all chicken breasts, put approximately 1 oz. of filling in each breast. Season breasts with salt and pepper. Heat corn oil in saute pan until smoking. Sear breasts on both sides until lightly browned, approximately 2 minutes per side. Transfer breast, skin side up to roasting pan, sprinkle with rosemary and put on center rack of oven for approximately 12 - 15 minutes, or until chicken is completely cooked.

Baked Spaghetti Squash with Garlic and Butter

http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html

Ingredients:
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

Directions:
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

One Minute Ciabatta Bread

http://www.lifehack.org/articles/lifehack/kitchen-hack-one-minute-ciabatta-bread.html

Ingredients:
4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)
2 cups of warm water
1 teaspoon of salt
1/4 teaspoon of granulated yeast (or equivalent)

You’ll also need a medium-size mixing bowl, a 10×15 cookie sheet or baking stone, a hand towel or plastic wrap, and whatever you’d like to keep your bread from sticking (if you’re using a pan, I use flour and corn meal).

Directions:
1. Mix Water & YeastPour the warm water into the medium-size mixing bowl and stir in the yeast with a spoon. No need to be particular, just dump and slosh.
2. Add Flour And SaltAdd flour and salt to your bowl of yeasty water. This, after measuring out the flour, presents another prime opportunity to get flour on your person. This will be regarded by many as a sign of your culinary determination. You’ll need such signs because anybody who actually watches you make the bread will think you’re one of the laziest bakers in existence.
3. Stir Into A Heavy BatterUse a spoon. You could use your hands if you wanted but you probably didn’t wash your hands before starting this anyhow. Start with a quick run about around the perimeter of the bowl with your spoon. A few quick strokes through the middle and you should have a heavy batter. If it looks too thick to be pancake batter and not thick enough to be playdough, you’re right on target.
4. Set It And Nearly Forget ItCover your project with a hand towel or plastic wrap and set in a safe place for a few hours. After the dough has rested for 8 to 12 hours, it will have nearly doubled in size. (If you add a bit of sugar at the start and you’re in a hurry, you can rush this process but I don’t recommend it for your first try.)
5. Preheat Oven & Prepare Your PanThere’s a lot of room for variation at this stage. The goal is to place the dough onto a surface that will keep it from falling through the oven rack and not stick on. I use an old cookie sheet sprinkled with flour and corn meal. You can use a buttered pan, pizza stone, or baking paper. It’s up to you. The flour/cornmeal method takes only a few seconds.Before you start prepping your pan/stone, set your oven to 400F. (For those of you using wood stoves, don’t stress the particulars. Pull a few cedar shingles off the back porch roof and get that fire burning hot!)
6. Pour Out The BatterThis is the fun part! Uncover the bowl of dough and slowly pour it out onto the pan you just prepared for it. You’ll want to use a spoon to guide the dough into place and get the last bits out of the bowl. The dough will be very wet and sticky. That’s okay! Get the dough out onto the pan and if you’re lucky, it’ll look something like this:
7. Add Spices (If Needed) & Place Bread Into 400F OvenIf you’re trying to stay within the one-minute prep, you probably won’t have time to sprinkle some of your favorite herbs onto your ciabatta before baking. If you’re not worried about time, some dried oregano, basil, and rosemary make a nice addition.
8. Remove Your Ciabatta From The OvenCheck on your ciabatta after about 25 minutes. Once it’s golden brown on top and looks good to eat, take it out of the oven and set it aside to cool for at least 10 minutes. You can cut into it immediately but if you do it’ll collapse and won’t look as pretty.Wait! You really thought I wanted you to take a hot pan out of a 400F oven without some sort of protection? Craziness! If you don’t have an oven mitt handy, take off your shirt, fold it so there will be at least 6 layers of cloth protecting your hand, remove the pan from the oven and place in a safe spot to cool.
9. Slice & Enjoy

Jambalaya

1/4 cup oil
1 lb. sausage, sliced
1 chicken, cut up, or 2 lb. peeled shrimp
2 cups chopped onion
1 cup chopped celery
1 cup chopped green pepper (I use red, yellow or orange)
1 Tbsp. chopped garlic
5 cups stock (you can use beef or chicken bouillion cubes) I buy it in the carton, it comes 4 cups to one carton so you need 2 cartons.
1 Tbsp. paprika
1 tsp. salt
1/3 cup. Joe's Stuff (this is a hot , spicy Cajun seasoning) or something not spicy. **We used a very scant 1/3 cup Tony Chachere Creole seasoning**
1 cup chopped green onions
2 cups long grain rice.
In a very large pot, add the oil and saute the sausage. If you are using the chicken, add it also at this time. Remove the meat; saute the onions, celery, green pepper, and garlic to the tenderness that you desire. Return the meat to the pot; add liquid, salt, Joe's Stuff, paprika, and other desired seasonings. Bring to a boil. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 minutes. After the first 10 minutes of cooking, remove cover and quickly add green onions. Turn rice from top to bottom. Return cover. The last 10 minutes, if using shrimp, add them at this time.
If you need to add liquid, always use stock or a flavored water from the bouillion cubes.

Corn on the Cob

From Steve's Mom :)

Prep

1. Look for corn with small kernels that are white or yellow in color. Peel back the husk at the store to check out the kernels.

2. Remove husks from corn.

3. Brush or run corn under cold water to remove the stringy stuff.

Microwave

A. For 2-3 ears of corn, wrap corn individually in plastic wrap (while the corn is still wet).

and microwave on high for 90 seconds per ear or until corn is tender.

B. For 4 or more ears of corn, put the corn in a large casserole dish without wrapping the corn and add 1/2 inch of water to corn in dish. Cover with lid and microwave on high at 5 minute intervals (rotating ears at each interval) until corn is tender.

To cook on outdoor grill, leave corn in husk.

NY Strip Steak

http://www.easysteakmarinades.net/Steak-Marinade-Recipe/best-steak-marinade/new-york-strip-steak-marinade.php

Marinade Recipe

Ingredients -

¼ cup Worcestershire sauce
½ cup olive oil
½ teaspoon Italian seasoning
½ teaspoon dried basil
4 New York strip steaks, 8 oz each
1 tablespoon red wine vinegar
2 garlic cloves, smashed
2 tablespoons steak seasoning

Preparation:

Combine everything in a shallow glass dish.

Pierce the steaks all over with a fork and put them in the marinade.

Cover and refrigerate for 2 to 4 hours.

Grill over a high heat until done.

(Serves 4)

**I used an All-Natural Worcestershire sauce from HEB. Comes in a brown bottle. I think it's pretty good stuff for about the same price. Brand name is "Lea & Perrins".

link to site for how to broil steak in the oven http://www.lindauerfarms.com/how_to_cook_steak/broiling_steak

Crab Cakes

http://allrecipes.com/Recipe/my-crab-cakes/detail.aspx

Ingredients

• 2 tablespoons olive oil
• 6 green onions, chopped
• 3/8 cup olive oil
• 1 (16 ounce) can canned crabmeat, drained
• 1 egg
• 1 tablespoon mayonnaise
• 1 teaspoon dry mustard
• 8 ounces buttery round crackers, crushed
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon Old Bay Seasoning TM
• salt to taste
• ground black pepper to taste
• 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions

1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Thai Baked Salmon

http://thaifood.about.com/od/thaiseafoodrecipes/r/bakedsalmon.htm

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: SERVES 2-3

Ingredients:

* 2-3 salmon steaks or fillets, fresh or frozen, OR other type of fish, such as cod, sole, snapper, halibut, etc...
* BLACK BEAN SAUCE:
* 1/3 cup chicken stock
* 2 Tbsp. prepared black bean sauce, OR black bean garlic sauce (available by the jar at Asian/Chinese food stores)
* 2 Tbsp. sherry OR cooking sherry
* 3 cloves garlic, minced
* 1 thumb-size piece galangal OR fresh ginger, grated
* 1 Tbsp. lime juice
* 1 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
* 1 Tbsp. brown sugar OR 1 tsp. white sugar
* 1-2 fresh red chilies, minced, OR 1/3 to 1/2 Tbsp. dried crushed chili (from the spice aisle)
* TOPPING:
* handful of fresh coriander
* 2 spring onions, thinly sliced
* drizzle of sesame oil

Preparation:

1. Preheat oven to 350 degrees.
2. If using frozen fish, quickly thaw by floating the fish packet in a bowl or sink of tepid water. If using fresh fish, briefly rinse it and pat dry. Place fish in a covered, flat-bottomed baking dish. Set aside.
3. Combine all 'Black Bean Sauce' ingredients together, stirring well to dissolve the sugar. Pour sauce over fish. Turn the fish once or twice so that it is saturated with sauce. You can either cover fish and leave to marinate OR bake right away.
4. Cover and bake (at 350 degrees) for 15-20 minutes (12-14 for thinner fillets, 15-20 for steaks), or until the inner flesh has turned firm and opaque (no longer translucent). Avoid over-cooking or the salmon will lose its natural succulence.
5. When fish is cooked, taste-test it with the sauce. (Taste Tip: The sauce should taste on the salty and spicy side, then when it's eaten with the fish and rice it'll be perfect.) Note that the saltiness of the sauce will depend on the type of stock you used. If not salty or flavorful enough, add another 1/2 to 1 Tbsp. fish sauce. If too salty, add a squeeze of lime or lemon juice. Add more chili if you'd like it spicier, or more sugar as desired.
6. Portion the fish out onto individual plates. Top with some of the black bean sauce from the baking dish plus a sprinkling of spring onion and fresh coriander. Drizzle with a little sesame oil and serve with rice and more of the black bean sauce on the side. ENJOY!

Spinach and Feta Hummus

http://tastykitchen.com/recipes/appetizers-and-snacks/spinach-and-feta-hummus/

Makes 10 servings.

30 ounces, weight Garbanzo Beans Drained
1-½ cup Fresh Spinach
8 ounces, weight Feta Cheese
⅓ cups Olive Oil
5 Tablespoons Lemon Juice
4 Tablespoons Tahini
2 Tablespoons Red Pepper Flakes
2 cloves Garlic, Peeled
2 teaspoons Salt

Combine the garbanzo beans, spinach, olive oil, lemon juice and tahini in a large food processor. Pulse until combined. Add the feta, red pepper flakes, garlic and salt. Pulse until combined. Taste and add salt or more red pepper flakes if desired.

Chicken Souvlaki with Tzatziki Sauce

http://www.myrecipes.com/recipe/chicken-souvlaki-with-tzatziki-sauce-10000000698653/

Makes 2 servings.

Ingredients

Souvlaki:
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray

Tzatziki Sauce:
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced

Preparation
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once. Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers. Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.

Tabouli

With guest chef, Kenny for Mediterranean food night. :)

http://www.dailyunadventuresincooking.com/recipe/tabouli-recipe/

Makes 4 servings.

1 cup bulgar
2 medium tomatoes
1/2 English cucumber
1/2 green pepper
5 green onions
1 cup fresh parsley, finely chopped
2 tablespoons mint, finely chopped
1 lemon juiced
3 tablespoons olive oil
salt and pepper

Put bulghar in a bowl and stir in 2 cups of boiling water. Cover with a plate and let sit for 30 minutes. While the bulghar cooks you can prep the vegetables. Ideally the tomatoes, cucumber and green pepper are all chopped the same size, a dice of about 3/4 cm. When dicing the tomatoes and cucumber first de-seed them. Then chop the green onions very thinly.
Once bulgar is cooked put it in a fine mesh sieve and press out the water. Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt and pepper. You want about ~1/2 teaspoon salt and ~1/4 teaspoon pepper but adjust for your tastes. Add dressing to tabouli salad and toss to combine.

Ginger Lemon and Coriander Fish Soup

150 g fish fillets, sliced

1 carrot

2 scallions

6 cups water

1/4 lemon, sliced

1 -2 tablespoon garlic, grated

1 -2 teaspoon gingerroot, grated

1 -2 tablespoon coriander, chopped

2 tablespoons fish sauce

1 tablespoon soy sauce

1 tablespoon vegetable bouillon granules

Directions:

1. Bring 6-8 cups of water to boil in a large pot and add lemon slices (squeeze them into the water and then throw them in the pot).

2. Add as much ginger and garlic as you can handle! the more, the better - reduce heat to low.

3. Julienne (long ultra-thin slices) carrot and scallions and add to pot.

4. Slice fish (or chicken if you want to substitute) into bite size pieces and add to soup mix - bring back to boil for 1-2 minute, then reduce heat to simmer.

5. Add all other ingredients and simmer for 1/2 hour.

6. Variation: add fresh chilli sparingly, if you like it hot!

7. Lemongrass is a wonderful additive if you have it in your pantry.

Read more: http://www.food.com/recipe/ginger-lemon-coriander-fish-soup-168428#ixzz1V3bR4Ogb

German Knoedel

http://chadogroup.com/oma/semmel_knoedel/

Bread Dumplings

Makes 10-11 dumplings

2 'Crusty French Baguette Breads'

1 med. onion- finely chopped

2 tbsp. butter

1 tbsp. salt

1/2 cup of fresh parsley, chopped

1-1/2 to 2 cups milk

4 eggs

2/3 cup flour

1/2 cup bread crumbs

Boiling, salted water

I am able to purchase the bread at my local "Jewel" grocery store.

I'm sure it's available elsewhere also.

Leave the bread sit overnight, in it's wrapper

otherwise it makes a BIG mess when it's cut.

Cut the bread in half to make it easier to handle.

Cut it in thirds to make 3 layers.

Cut it lengthwise to make long strips from the 3 layers

Cut it across to make cubes.

Melt the butter and saute the onions until they are translucent.

Add the parsley and saute just a little longer.

Let the mixture cool.

Sprinkle the salt over the cubed bread. Heat the milk almost to boiling.

Pour it over the bread. Set aside to cool.

Go relax while this cools- you deserve it!

When the bread-milk mixture is cool,

pour the onion-parsley mixture on top and mix it well.

Use your hands- it's easier!

Whisk the eggs to mix them thoroughly.

Pour over the bread mixture. Mix well.

Add the flour and bread crumbs and mix well.

If the mixture doesn't hold it's shape and seems too soft-

add more bread crumbs.

Dip your hands into water and shape the dough into dumplings.

Start with an amount that fits comfortably in your hand

and they will be the right size.

Drop into boiling water. When the water boils again,

cook for 15 minutes longer.

Test one of the dumplings by cutting it in half.

If the center is still doughy, they are not done.

After removing them from the water stab each one to let the steam escape.

Serve with gravy!

Angel Food Cake Dessert

Created by Chef Myrriah :)

Balsamic Glazed Pork Chops

http://www.epicurious.com/recipes/food/reviews/BALSAMIC-GLAZED-PORK-CHOPS-233982?pg=4

Active time: 25 min Start to finish: 25 min

Servings: Makes 4 servings.

Ingredients

4 (3/4-inch-thick) center-cut pork chops (about 2 lb total)

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

6 oz small shallots (about 8), quartered and peeled, leaving root ends intact

2/3 cup balsamic vinegar

1 1/2 teaspoons sugar

Preparation

Pat pork dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook pork (in 2 batches if necessary) along with shallots, turning pork over once and stirring shallots occasionally, until pork is browned and shallots are golden brown and tender, about 5 minutes total. Transfer pork with tongs to a plate and add vinegar, sugar, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to shallots in skillet. Cook, stirring until sugar is dissolved and liquid is thickened slightly, about 1 minute.

Reduce heat to moderate, then return pork along with any juices accumulated on plate to skillet and turn 2 or 3 times to coat with sauce. Cook, turning over once, until pork is just cooked through, about 3 minutes total. Transfer pork to a platter and boil sauce until thickened and syrupy, 1 to 2 minutes. Pour sauce over pork.

Baked Sweet Potatoes and Yams, Thai-style

http://thaifood.about.com/od/vegetarianthairecipes/r/sweetpotatoyams.htm

SERVES 4-6 as a side dish

Ingredients:
* 2 sweet potatoes, peeled and cubed
* 3-4 purple yams (purple yams are quite small) OR substitute 1 medium-sized regular yam, peeled and cubed
* 1 large carrot, chopped or sliced thickly
* 3 Tbsp. coconut oil OR olive oil
* 1/4 to 1/2 tsp. cayenne pepper (adjust according to how spicy you want it)
* 1/4 tsp. cumin
* 1 tsp. cumin seeds (whole)
* 2 Tbsp. brown rice syrup OR maple syrup
* salt (to taste)
* black pepper (to taste)
* handful of chopped fresh coriander (leaves and stems)
* optional: 1 red chili, de-seeded and minced for garnish
* optional: 1 tsp. butter (not strictly Thai, but I find this adds a delicious note of flavor)

Preparation:
* Preheat oven to 350 degrees.
* Place chopped vegetables in a flat casserole dish, such as you would use for lasagna. Pour oil over, then sprinkle with the cumin seeds, ground cumin, and cayenne pepper. Toss well to mix.
* Add 3 Tbsp. water and place dish in the oven to bake for 45 minutes.
* When vegetables are soft, remove from oven. Leaving them in the baking dish, add the butter (if using) and drizzle over the syrup. Top with salt and pepper and toss well.
* Do a taste-test, adding more salt if desired. Add more syrup if you prefer them sweeter. If too sweet or too salty, add a squeeze of lemon juice.
* Garnish with the coriander and chili (if using), and ENJOY!

Gulab

From special guest chefs, Mom & Dad :)

Skillet Lasagna

http://www.foodnetwork.com/recipes/food-network-kitchens/skillet-lasagna-recipe/index.html

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, sliced
• 1 1/2 pounds ripe tomatoes, diced
• 4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
• Kosher salt and freshly ground pepper
• 1 cup ricotta cheese
• 1 large egg
• 2 tablespoons grated parmesan cheese, plus more for garnish
• 6 sheets no-bake lasagna noodles
• 1 carrot, peeled into ribbons
• 1 zucchini, peeled into ribbons
• 3 1/2 cups baby spinach
• 1/3 pound mozzarella cheese, thinly sliced

Directions

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

Let rest for a few minutes before slicing. Garnish with more parmesan and fresh herbs.

No Bake Cheesecake

http://allrecipes.com/Recipe/No-Bake-Cheesecake-I/Detail.aspx

Ingredients

• 3/4 cup finely ground graham cracker crumbs
• 3/4 cup pecan sandies cookies
• 3 tablespoons butter
• 3 tablespoons white sugar
• 8 ounces cream cheese
• 1/3 cup white sugar
• 2 tablespoons lemon juice
• 1/2 cup heavy whipping cream, whipped
• 1/2 cup sliced fresh strawberries (optional)

Directions

1. In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.
2. Press into a 7 inch springform pan. Place in refrigerator until ready for use.
3. In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.
4. Whip cream, and fold into cream cheese mixture.
5. Spread into pan.
6. Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.
7. Place in refrigerator 30 minutes before serving.

Brown Sugar Meatloaf

http://allrecipes.com/Recipe/Brown-Sugar-Meatloaf/Detail.aspx

Ingredients

* 1/2 cup packed brown sugar

* 1/2 cup ketchup

* 1-1/2 lbs lean ground beef

* 3/4 cup milk

* 2 egg

* 1-1/2 tsp salt

* 1/4 tsp ground black pepper

* 1 small onion chopped

* 1/4 tsp ground ginger

* 3/4 cup finely crushed saltine cracker crumbs

Directions

1. Preheat oven to 350 F. Lightly grease a 5 x 9 inch loaf pan.

2. Press the brown sugar in the bottom of the prepared loaf pan and spread ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into loaf. Place on top of the ketchup.

4. Bake in preheated oven for 1 hour or until juices are clear.

Cajun Shrimp & Rice

http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-shrimp-and-rice-recipe/index.html

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Spaghetti with Spinach and Blue Cheese

http://www.thecookingguy.com/cookbook/recipe.php?id=192

Serves 6.

Ingredients

• 1 pound spaghetti
• 8 ounces Blue Cheese crumbles
• 1-6 ounce bag "ready-to-go" spinach leaves
• 3 cloves garlic, chopped
• 4 tablespoons olive oil
• red pepper flakes, optional

Directions

1. Bring a large pot of water to a boil
2. Add spaghetti, and cook until still slightly firm
3. While spaghetti is cooking, put blue cheese, garlic & olive oil in a bowl and mix well
4. When spaghetti is done, add spinach to boiling water with spaghetti for about 10 seconds - making sure it all gets submerged and mixed in well
5. Drain spaghetti/spinach well and return to pot
6. Add blue cheese and mix well
7. Serve with a small sprinkle of red pepper flakes if you like

Pesto Grilled Cheese

http://www.thecookingguy.com/cookbook/recipe.php?id=565

Makes 2 sandwiches

Ingredients
* About 1/4 cup pre made pesto
* 4 slices sourdough bread
* 1 large tomato, thinly sliced
* 4 slices Havarti cheese
* Soft butter

Directions
* Warm non stick skillet over medium heat
* Spread pesto on two slices of the bread, top with tomato slices, fresh ground pepper, 2 slices of cheese on each and then top with the other slice of bread
* Butter both sides of sandwiches and cook in pan until golden brown on both sides

Citrus Ginger Beef Chow Mein

Ingredients:

Sauce -

1/2 cup orange juice

• 1/2 cup mirin (sweet rice wine)
• - we subbed in Shao Xing Michiu wine with dark brown sugar and honey
• 2-4 tablespoons lemon juice
• 1 tablespoon soy sauce
• 1/2 teaspoon grated fresh ginger
• 1/4 teaspoon crushed red pepper
• approximately 2/3 cup chicken broth or water (or to taste)

Beef and Beef Marinade -

1 lb thinly sliced top sirlion tips or other stir fry meat

~ 1/3 cup orange juice

~ 1 tbsp dark brown sugar

~ 1/2 tbsp soy sauce

~ cornstarch to thicken coating right before stir-frying

Vegetables -

2 carrots, sliced into thin discs

1 white onion, sliced

2 green onions, sliced

1-2 small heads of broccoli crowns

1 cup edamame, pre-shelled

2-3 cloves of garlic, peeled and smashed

Starch -

1/2 - 3/4 of a 12 oz chow mien udon noodle package

Other -

Oil for stir-frying as needed

Steps:

1) Mix beef marinade ingredients - oj, soy sauce, and sugar. Marinate sliced beef for at least 15 min at room temp.

2) Combine sauce ingredients. Add chicken broth/water or sugar as needed to reduce puckering reaction to lemon if necessary. Boil briefly (up to 30 secs) then reduce to med-low heat and keep heated until needed.

3) Prep vegetables (slice carrots, white onion, green onion, broccoli).

4) Boil water. Boil edamame if frozen. Blanch broccoli for 30 secs to 1 min. so broccoli is bright green and tender.

5) Use boiling water for noodles. Boil per package instructions. When finished, drain and set aside.

6) In pan or wok, heat oil over med-high heat. Then add garlic for 30 secs or until fragrant. Do not burn garlic. Remove garlic.

7) Add carrots to hot pan. Cook over heat a couple of min until it reaches desired tenderness. Remove carrots.

8) Add blanched broccoli to pan and stir to cover in hot garlic oil. Remove once coated.

9) Add oil if necessary. Cook white onion for a few mins until it reaches desired tenderness. Remove onions.

10) Turn up heat to High. Add oil if needed. Add 1/3 - 1/2 of the beef so that a single layer is formed on pan without overlapping. Do not disturb meat for 45 secs -1 min so it can brown. Flip meat and cook for 15- 30 more secs. Remove meat. Repeat with remaining meat.

11) In empty pan, add some oil. Add 1/2 of cooked noodles. Quickly stir-fry noodles til warmed through and oil is mixed through. Add 1/2 of cooked vegetables and add 1/2 of sauce. Stir quickly. Top with green onions.

Voila! Yummy Citrus Ginger Beef Chow Mein. :)

Lamb Chops with Balsalmic Reduction

http://allrecipes.com/Recipe/Lamb-Chops-with-Balsamic-Reduction-2/Detail.aspx

Ingredients

• 1/4 cup fresh rosemary
• 1/4 cup fresh mint
• 1/4 cup fresh thyme
• Hain Pure Foods Iodized Sea Salt
• Ground black pepper to taste
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon Spectrum Organic Frantoio Olive Oil
• 1/4 cup minced shallots
• 1/3 cup aged balsamic vinegar
• 3/4 cup Imagine Organic Low Sodium Free Range Chicken Broth
• 2 tablespoons butter

Directions

1. In a small bowl or cup, mix together the rosemary, mint, thyme, Hain Pure Foods Iodized Sea Salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat Spectrum Organic Frantoio Olive Oil in a large skillet over medium-high heat. Place lambs chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the Imagine Organic Low Sodium Free Range Chicken Broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. Note: If sauce is removed from heat too soon, it will be thin. Remove from heat, and stir in butter. Pour over the lamb chops and serve.

Crash Hot Potatoes

http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Posted by Ree on August 7 2009

Baked Goat Cheese with Fresh Tomato Basil Salsa

http://www.youtube.com/watch?v=F3AO-dqBqRw

Ingredients:

• 1 large tomato, chopped
  
• 1/4 cup red onion, chopped
• Fresh basil, chopped
  
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• Goat cheese log
• Sliced almonds
• 1 egg white
  

Directions:

1. Combine tomato, red onion, fresh basil, olive oil, and red wine vinegar in a bowl and mix.
2. Heat skillet to medium. Add sliced almonds and cook until browned.
3. Shape goat cheese log into ball. Coat goat cheese ball with egg white and then cover with sliced almonds.
   
4. Heat oven to 325 degrees. Bake goat cheese for 10 minutes.
5. Serve goat cheese with tomato basil salsa and crackers/bread.

Green Bean Casserole

http://www.frenchs.com/recipe/green-bean-casserole-RE1511.html

Ingredients:
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Directions:
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
BAKE at 350°F for 30 min. or until hot.
STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

Oven-Baked Zucchini Sticks

http://www.food.com/recipe/kittencals-low-fat-oven-baked-zucchini-sticks-69063

Ingredients:
1 cup seasoned dry bread crumb (panko even better to use)
- we used saltine crackers with italian seasoning added
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder (can use 1 teaspoon)
1/4 teaspoon seasoning salt (or to taste, can use regular salt)
1/4 teaspoon fresh ground black pepper (or to taste)
red pepper to taste
onion powder to taste
2 large eggs
3 medium zucchini (unpeeled then cut into about 3 x 1/2-inch sticks or as desired)

Directions:
Prep Time: 25 mins
Total Time: 45 mins
1 In a bowl combine bread crumbs, grated cheese, and seasonings; mix well.
2 In another bowl, beat egg/s lightly.
3 Dip zucchini sticks into eggs, then into breadcrumb mixture.
4 Transfer to a greased baking sheet that has been coated with nonstick spray.
5 Bake at 425 degrees F for about 20-25 minutes, or until lightly browned (you may turn the sticks over once halfway through baking time if desired)

Caramelized Black Pepper Chicken

http://www.foodandwine.com/recipes/caramelized-black-pepper-chicken

INGREDIENTS

1/2 cup dark brown sugar

About 1/4 cup fish sauce (We used the "Golden Boy" brand.)

1/4 cup water (We subbed in chicken broth.)

3 tablespoons rice vinegar

1 teaspoon minced garlic

1 teaspoon finely grated fresh ginger

1 teaspoon coarsely ground pepper

2 fresh Thai chiles, halved, or dried red chiles (We subbed in chili garlic sauce.)

1 tablespoon canola oil

1 shallot, thinly sliced

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

4 cilantro sprigs - optional

bean sprouts - optional

DIRECTIONS

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.

NOTES

Because fish sauces vary in their saltiness, Phan advises adding the fish sauce to taste.

SERVE WITH

Steamed jasmine rice.

Rosemary Sugar Snap Peas

2 pounds sugar snap peas
2 sprigs fresh rosemary
1/2 teaspoon salt
1 tablespoon butter
1/4 cup slivered almonds
freshly ground pepper

Trim peas, set aside. In large saucepan, bring water, rosemary and salt to a
boil; add peas, cover, reduce heat and simmer 5-8 minutes, until tender. Drain.
Melt butter in large skillet over medium-high heat; add almonds and saute until
golden, about 2 minute. Toss peas with butter mixture and pepper. Serve
immediately.

Serves 8.

Chicken Enchiladas

http://allrecipes.com/Recipe/Campbells-Easy-Chicken-and-Cheese-Enchiladas/Detail.aspx

Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
• 1/2 cup sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded Monterey Jack cheese
• 6 flour tortillas (6"), warmed
• 1 small tomato, chopped
• 1 green onion, sliced

Directions

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Footnotes

Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

Quick Pizza Margherita

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000399172

Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella and basil.

Yield: 4 servings (serving size: 2 pieces)

Ingredients

• 1 (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 teaspoon extra-virgin olive oil, divided
• 1 garlic clove, halved
• 5 plum tomatoes, thinly sliced (about 3/4 pound)
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 teaspoon balsamic vinegar
• 1/2 cup thinly sliced fresh basil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Preheat oven to 400°.

Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

Nutritional Information

Calories: 298 (30% from fat)

Fat:10g (sat 4.6g,mono 3.5g,poly 1.4g)

Protein:12.2g

Carbohydrate:38.6g

Fiber:2.1g

Cholesterol:22mg

Iron:2.6mg

Sodium:595mg

Calcium:175mg

Halibut with Herb Butter

Recipe based on : http://www.thecookingguy.com/cookbook/recipe.php?id=553

• 1 Halibut steak, cut into four pieces without the bone
• ~ 1 1/2 tbs soft butter or margarine
• lemon zest from one lemon
  
• juice of 1/4 a lemon
• ~ 1 1/2 tbs chopped fresh basil (or herb of your choice)
  
• 1 garlic clove pressed
• 1 blade of green onion, chopped (or shallot diced fine)
  
• Pinch of Kosher salt
• ground pepper
  
• 2 tbs olive oil
  

Steps

1. To butter add lemon zest, lemon juice, basil, garlic, and green onion. Mix wel.
2. Season Halibut with olive oil, salt and pepper
3. Place Halibut in a hot pan face down and sear for about 3 minutes on each side (or broil halibut for a few minutes like we did)
   
4. plate fish and top with the butter mixture
5. Let butter melt on top of fish and serve

Thai Red Curry with Chicken

From: http://recipes.epicurean.com/recipe/17521/chicken-in-thai-red-curry.html

Ingredients:

• 1 can coconut milk - (14-ounce)


• 1/2 tablespoon red curry paste


• 1 tablespoon soy sauce


• 1 1/2 tablespoons brown sugar


• 1 tablespoon lime juice


• 1/3 cup basil leaves - coarsely chopped


• 2 teaspoons olive oil


• 1 pound chicken breast halves - cut in 1" cubes


• 1/2 medium bell pepper - julienned


• 1 medium carrot - shredded


• 1 medium zucchini - shredded

Directions:
In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, carrot, and zucchini. saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.
Its very HOT, so you might want to work your way up to a half tablespoon. I had a difficult time finding it, but finally found some at a local market (4 ounces for $2.79 by Thai Kitchen). I probably got ripped off, but was glad to finally find it. For a more "authentic" curry use fish sauce instead of soy sauce and (kaffir) lime leaves instead of lime juice. Calories: 708 Calories From Fat: 58% Protein: 58g Carbohydrate: 25g Cholesterol: 154mg Sodium: 665mg
This quick curry owes a large part of its ease of preparation to the red curry paste (a paste made from red chili, onion, garlic, and spices).

Chocolate Oatmeal Cookies

Ingredients

1 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup margarine

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups rolled oats

1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.

Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.