Soda Bread

3 cups all-purpose flour
1 1/2 tsp flour
1 1/2 tsp baking powder
1 1/2 cups milk
1/2 tsp canola oil

1. Preheat the oven to 425 degrees.
2. Reserve 1 tsp of the flour and combine the remaining flour with the salt and baking powder in a large bowl. Add the milk and mix gently but quickly with a wooden spatula or spoon until the dough comes together.
3. Oil a nonstick cookie sheet with the canola oil (or line a regular cookie sheet with parchment paper and brush with the oil) and place the dough on the sheet. Using a piece of plastic wrap, press and mold the dough to create a round loaf about 7 inches in diameter and 1 inch high. Sprinkle the reserved teaspoon of flour on top of the loaf. Using a serrated knife, make 2 intersecting 1/4-inch-deep cuts across the top of the loaf to create a cross.
4. Place a stainless steel bowl upside down over the bread and bake for 30 minutes. Remove the bowl and bake for another 30 minutes, or until golden brown.
5. Using a wide spatula, remove the bread to a rack. Let cool for at least 30 minutes before slicing.

Source: Essential Pepin

Try #1 - December 29, 2011
This was pretty good, although the crust got a little harder than I would have liked, even after taking the bread out 2-3 minutes early. But super-easy, and a great bread for Abby to help me with!

Turkey Noodle Soup

About 2 lbs bones from a cooked turkey, plus any leftover juices and/or cooked garnishes (such as pieces or carrot, onion, or garlic)
4 quarts water
2 carrots, peeled and cut into 1/2-inch pieces (1 cup)
1 medium leek, trimmed (leaving some green), split, washed, and cut into 1-inch pieces (2 cups)
1 cup diced (1/2-inch) celery
3 cups coarsely chopped outer lettuce leaves or leftover salad greens (I used baby spinach)
1/2 cup fine egg noodles (vermicelli) (I used regular "wavy" egg noodles)

1. Put the turkey bones, juices, and cooked garnishes, if you have them, in a large stainless steel stockpot. Add the water and bring to a strong boil, skimming off and discarding the fat and scum from the surface as it appears. Reduce the heat and boil gently, uncovered, for 1 1/2 hours.
2. Strain the stock. You should have 8 cups. If you have more, return the stock to the rinsed-out pot and boil until it is reduced to 8 cups; if you have less, add water to bring it up to 8 cups and return to the rinsed-out pot. Pick the meat from the bones and add it to the stock.
3. Add all the remaining ingredients except the egg noodles to the pot and bring to a boil, then reduce the heat to low, cover, and boil gently for 10 minutes.
4. Add the egg noodles and continue to boil gently, covered, for another 10 minutes. Serve.

Source: Essential Pepin

Try #1 - December 29, 2011
This was really good! A simple turkey noodle soup, but very fresh-tasting and light. It was also very aesthetically pleasing to me - I think it was the wavy noodles and dark spinach together. I did use a lot more noodles (and a different kind) than the recipe called for - about half a bag (6 oz). The one thing I would add is some salt - the recipe surprisingly calls for no seasonings, which might be ok if you start out with well-seasoned turkey bones/garnishes, but our soup needed a little extra salt.

Try #2 - March 5, 2012
This soup came out just as good the second time around. I used 4 cups of turkey broth and added 4 cups of water. I added 1 teaspoon of salt. My favorite noodle soup!

Try #? - October 2012
I've made this several times, and this time I used chicken instead of turkey.  Still just as good!

Cauliflower Soup

2 Tbsp peanut or canola oil
2 cups sliced onions
2 Tbsp all-purpose flour
1 tsp curry powder
2 cups homemade chicken stock or low-salt canned chicken broth
2 cups water
1 tsp salt, or to taste
1/2 tsp freshly ground pepper
1 large or 2 small heads cauliflower (about 1 3/4 lbs), cored, separated into florets, and trimmed
2 Tbsp unsalted butter
1/2 cup heavy cream (optional)
2 Tbsp chopped fresh parsley

1. Heat the oil in a large saucepan. When it is hot, add the onions and saute for 2 to 3 minutes, until they start browning. Sprinkle the flour and curry powder into the onions and mix well.
2. Stir in the chicken stock, water, salt, and pepper, mix well, and bring to a boil, stirring occasionally.
3. Add the cauliflower and return to a boil, then cover, reduce the heat to very low, and boil gently for 30 minutes.
4. Pour the soup into a food processor, in batches if necessary, to puree, with the butter. Return to the saucepan and stir in the cream. You should have about 7 cups of soup; if you have less, add enough water to bring it to this level.
5. Reheat the soup, then divide it among six soup dishes, sprinkle with the parsley, and serve.

Source: Essential Pepin

Try #1 - January 1, 2012
This was delicious! I omitted the heavy cream, and only added 1 Tbsp of butter at the end - and it was plenty rich. I ended up blending the parsley right in (I used stems because I was using the leftovers from the carrot salad I made to go with it), and it was great. I used my brand new hand blender, which is AWESOME and so much less mess than the blender! I don't cook with cauliflower that often, but I will definitely make this again!

Carrot and Parsley Salad

4-5 carrots, peeled and shredded on the large holes of a box grater or in a food processor (2 1/2 cups)
1 1/4 cups fresh flat-leaf parsley leaves
2 large garlic cloves, crushed and finely chopped (1 1/2 tsp)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 Tbsp red wine vinegar or cider vinegar
3 Tbsp peanut or safflower oil

Put the carrots, parsley leaves, and garlic in a bowl. Stir in the remaining ingredients and mix well. Serve.

Note: This salad is even better prepared an hour ahead, to allow the dressing to soften the carrots and parsley. It is great in sandwiches.

Source: Essential Pepin

Try #1 - January 1, 2012
This was very good, reminiscent of carrot salads from Central Asia. It went well with our cauliflower soup.

Light Alfredo Sauce

2 cup low-fat milk
1/3 cup (3 oz) low-fat cream cheese
2 Tablespoon flour (can use whole wheat flour)
1 teaspoon kosher salt
1 Tablespoon butter
1-2 garlic cloves, optional
3/4 to 1 cup grated Parmesan cheese

1. Blend milk, cream cheese, flour, and salt in a blender until smooth.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Saute garlic for about 30 seconds.
3. Add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a boil and thickens. Remove the pan from the heat.
4. Stir cheese in and cover. Let stand for at least 10 minutes or longer to thicken.

Note: Can be frozen in quart-size freezer bags. Thaw frozen sauce completely and reheat leftovers adding 1 tablespoon milk or water to thin.

Source: http://momonamission.me/

Try #1 - December 30, 2011
This was very yummy! Another crowd pleaser. I sauteed some mushrooms at the beginning with the garlic and butter. After the sauce had thickened, I added broccoli and ham, and tossed it with spaghetti. Delicious! I made a little over 1/2 a pound of pasta, and there was about half of the sauce leftover for another meal.

Try #3? - September 5, 2012
Note: This sauce makes enough for about 1 lb of pasta.

Vegetable and Navy Bean Soup

1 Tbsp olive oil
1 small onion, chopped
4 small red potatoes, cut into 1/2-inch pieces
1 pound button mushrooms, trimmed and quartered
1/4 tsp dried thyme
salt to taste
1 Tbsp tomato paste
2 cups water
10 ounces spinach
1 can navy beans, drained and rinsed
1 Tbsp red-wine vinegar, optional
pepper

1. In a large nonstick skillet or heavy pan, heat oil over medium heat. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes.
2. Stir in tomato paste, and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes.
3. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook (covered) until heated through. Stir in 1 tablespoon red-wine vinegar if desired. Season with salt and pepper, and toss to combine.

Source: Let's Eat!

Try #1 - January 5, 2012
I was a fan of this soup, Nathan not so much. He liked the flavor but didn't like the texture of the spinach and mushrooms - thought they were both slimy. The spinach is my fault - I used frozen baby spinach (as in, spinach normally used for salads), which I knew was not the best choice but was all I had. I would have to disagree on the slimy mushrooms - I thought they were fine, and I'm not usually a mushroom fan. I would make this soup again, but use fresh spinach next time. I also used a mix of kidney/pinto beans I had frozen - I'm sure any bean would be fine. This also didn't make a ton, so I would consider doubling the recipe if I wanted to be assured of leftovers.

Egyptian Rice and Lentils (Kusherie)

Rice and Lentils:
2 Tbsp oil
1 1/4 cup lentils
4 cups boiling water or stock, divided
1 tsp salt
dash of pepper
1 1/2 cup rice

Sauce:
3/4 cup tomato paste
3 cups tomato juice, tomato sauce, or pureed tomatoes
1 green pepper, chopped
chopped celery leaves
1 Tbsp sugar
1/2 tsp salt
1 tsp cumin
1/4 tsp cayenne pepper or crushed chilis to taste

Browned onions:
2 Tbsp oil
3 onions, sliced
4 garlic cloves, minced

1. Heat oil in heavy saucepan or covered skillet. Add lentils. Brown lentils over medium heat 5 minutes, stirring often.
2. (*WARNING! Cover skillet most of the way with lid before adding water - my lentils popped like popcorn all over the place when I added the water!) Add 3 cups boiling water or stock, 1 tsp salt, and dash of pepper. Cook uncovered 10 minutes over medium heat.
3. Stir in rice and 1 cup boiling water or stock. Bring to boil, reduce heat to low, cover, and simmer for 25 minutes without stirring.
4. In a saucepan, heat tomato paste, tomato juice, green pepper, celery leaves, sugar, 1/2 tsp salt, cumin, and cayenne pepper. Bring sauce to boiling, reduce heat, and simmer 20-30 minutes.
5. In small skillet, heat 2 Tbsp oil. Saute onions and garlic over medium heat until brown.
6. To serve, put rice-lentil mixture on a platter. Pour tomato sauce over. Top with browned onions. Serve with plain yogurt, if desired.

Source: More-with-Less

Try #1 - December 27, 2011
The family loved this, husband and kids included!

Turkey and Wild Rice Soup

Turkey carcass (if you don't have one, you can use 2 cups of cooked turkey)
8 cups water (to make broth. if you don't have a carcass, use 8 cups chicken broth)
1 chicken bouillon cube (only if you are using the carcass to make broth. Don't use if you're using broth.)
2/3 cup uncooked wild rice
1 yellow onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 tsp sage
2 T balsamic vinegar
2 cups spinach leaves

1. Put your turkey carcass into a crockpot, and cover with 8 cups of water. You may add some onion, celery, or anything else you'd like to season the broth. The more meat and skin left on the bones, the more flavorful the broth.
2. Cover and cook on low overnight (about 10 hours). In the morning, strain the broth with a colander. Pick off the meat, and add it to the broth.
3. Chop up the vegetables (not the spinach), and add to the pot. Dump in the wild rice. Add the sage, bouillon cube, and balsamic vinegar. Stir.
4. Add two heaping handfuls of baby spinach to the pot. It will look like a lot, but will shrivel down nicely while cooking.
5. Cover and cook on low for 8-10 hours, or on high for 4-6. The soup is done when the vegetables have reached desired tenderness.

Source: A Year of Slow Cooking

Try #1 - December 2011
This was pretty good, although I didn't have time to quite cook it completely before serving, so the vegetables were hard and the rice not finished. It was definitely better after the full cooking time. It also made a lot, so we had plenty of leftovers. I might make this again, although I prefer this turkey noodle soup.

Spinach, Rice, and Feta Pie

2 tsp butter
3/4 cup chopped onion
2 tsp all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups milk
2 cups cooked long-grain rice
3/4 cup (3 oz) crumbled feta cheese
1 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry
2 large eggs, lightly beaten
Olive-oil flavored cooking spray
2 Tbsp grated Parmesan cheese

1. Preheat oven to 400.
2. Melt butter in a large saucepan over medium heat. Add onion, and saute 3 minutes. Stir in flour, salt, and pepper. Gradually add milk, stirring with a whisk until well-blended. Bring mixture to a simmer; cook 1 minute or until slightly thick, stirring constantly.
3. Remove saucepan from heat; stir in cooked rice, feta cheese, and spinach. Add eggs, stirring until well-blended.
4. Pour spinach mixture into a 9-inch pie plate coated with cooking spray. Sprinkle Parmesan cheese over pie. Bake at 400 for 35 minutes or until golden.

Source: The Complete Cooking Light Cookbook

Quebec Split Pea Soup

1 lb (2 1/2 cups) yellow split peas
3 8-oz smoked ham hocks or 1 1/2 lb total if the ham hocks are larger
8 cups chicken broth (don't use canned broth because its saltiness combined with that of the ham hocks will make the soup too salty)
2 Tbsp butter
2 medium onions, peeled, finely chopped or 2 large leeks, halved, washed, and finely sliced
3 medium carrots, peeled and cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
4 garlic cloves, chopped
4 Tbsp chopped fresh marjoram or 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
Salt
Pepper

1. Rinse the peas in a colander and drain.
2. Put the ham hocks in a pot with enough water to cover and bring to a simmer over high heat. Drain in a colander and rinse the ham hocks with cold water. (This is to eliminate some of their salt.)
3. Combine ham hocks with the chicken broth and peas and simmer gently for 2 hours, in a pot with the cover ajar, adding water from time to time to make up for evaporation of the broth.
4. Take the ham hocks out of the broth, peel away the meat, and chop it coarsely. Put the meat in the soup and discard any bones and sinew.
5. Cook the vegetables in a heavy-bottomed pot in butter, over medium heat, until all the onions turn translucent and all the vegetables have completely softened, about 15 minutes. Stir the vegetables into the soup.
6. Stir the herbs into the soup and season to taste with salt and pepper. Thin the soup, if necessary, with more broth or water.

Source: Splendid Soups, by James Peterson

Try #1
I don't remember when I made this... anyway, it was good, but I'm not sure I'd go to the extra work next time for a split pea soup. My normal recipe is just fine, and I usually don't bother with ham hocks (which, in my opinion, was a wasted purchase - didn't add all that much to the soup). I prefer just adding diced ham.

Angela's Quiche

8 slices bacon
4 ounces cheese, grated (monteray jack or colby jack are my favs)
2 Tbsp butter, melted
4 eggs, beaten
1/2 onion, finely chopped
1 tsp salt
1/2 cup flour
1 1/4 cups milk

1. Cook bacon until crispy. Crumble and set aside, leaving grease in pan. Cook onions 2-3 minutes in grease from bacon. Drain and set aside.
2. Preheat oven to 350. Lightly grease a 9-inch pie plate. Line bottom of plate with cheese and crumbled bacon.
3. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth. Pour into pie plate.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

Source: Let's Eat!

Veggies and Cheese Pasta Bake

4 cups chicken broth
1/2 cup water
2 Tbsp butter
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
1 pound pasta
2-3 chicken breasts, cut into small chunks
1/4 cup parmesan cheese
1 cup Monteray Jack cheese, cut into small cubes
Veggies - I just used what I had on hand:
2 cups broccoli, cut into small chunks
1/2 yellow squash, sliced into thin bite bits
I think mushrooms, and/or zucchini would work well also.

1. Fill bottom of 9x13 pyrex dish with pasta. Evenly scatter chicken bites, vegetables, and cheese cubes on top. Sprinkle with parmesan cheese.
2. In a medium sized saucepan, bring chicken broth, water, butter, garlic, salt, and pepper to a boil. Once boiling, remove from heat and carefully pour into prepared pyrex.
3. Bake, uncovered, in preheated oven at 400 for 40 minutes, or until most of liquid is absorbed and chicken is cooked through.

Source: Let's Eat!

Chicken Mole with Green Beans

8 chicken thighs (about 2 lbs), skinned
1 lb green beans, trimmed
Cooking spray
2 tsp olive oil
1 cup finely chopped onion
1 Tbsp chili powder
2 1/2 tsp minced garlic
2 tsp unsweetened cocoa
2 tsp ground cinnamon
2 tsp dried thyme
1/2 tsp sugar
1/4 tsp salt
3/4 cup low-sodium chicken broth

1. Heat a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Place chicken and beans in an 11x7-inch baking dish coated with cooking spray, and cover with plastic wrap. Microwave on high 12 minutes or until chicken is done, turning after 6 minutes.
2. While chicken mixture cooks, heat oil in skillet over medium-high heat. Add onion and next 7 ingredients; cook 3 minutes or until onion is soft, stirring frequently. Add broth, and cook until thick (about 2 minutes). Spoon sauce over chicken mixture.

Source: Cooking Light: Annual Recipes 2002

Try #1 - October 25, 2011
This was just ok. I've only had mole a few times, but the times I've had it, I definitely prefer a creamy sauce. Also, I'm pretty sure that mole takes hours, not minutes, to cook. But I thought it would be fun to try a fast recipe. It wasn't terrible, I just think I will search for a better recipe. I didn't nuke the chicken - I cooked it most of the way through in the skillet and then transferred it to the oven for the last bit. It came out very tender. I served it with corn tortillas.

Broccoli Soup

4 Tbsp butter
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt (I used 1/2 tsp)
Freshly ground black pepper
3 Tbsp all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream (I used milk)
1/2 cup cheddar cheese, shredded

1. Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes.
2. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
3. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot.

Source: Adapted from Food Network

Try #1 - October 11, 2011
This was yummy! We've made broccoli soup often in the past, but I never get it quite the way I like it, so instead of just making it up, I thought I'd search for a recipe. This one is perfect! Easy to make, fast, simple ingredients. I used milk instead of cream - the soup is rich enough as it is with the butter, so I think cream would have been too much. The original recipe doesn't call for cheese, but we like a little cheddar in our broccoli soup, so I added that. I didn't bother to blend it, which was fine because we like chunky soups anyway. This will be my new go-to broccoli soup recipe!

Try #?? - March 2014
I've made this 3 times in the past month... glad I rediscovered it!  I started adding in some frozen summer squash we've had in the freezer, and it was a great way to use it up!  I did puree the soup with this addition, since I don't love the consistency of the squash.  But it was yummy, and the kids liked it too!

Italian Vegetable (Ed Fretwell) Soup

1 lb white beans, such as cannellini or marrow beans
2 large garlic cloves, peeled and smashed under the side of a knife
3 fresh sage leaves
10 cups water
4 Tbsp olive oil
2 medium yellow onions, finely chopped
4 stalks celery, finely chopped
8 medium carrots, sliced into thin rounds
2 medium zucchini, trimmed, halved lengthwise, and sliced into 1/4-inch-think half-moons
4 cups vegetable or chicken broth
3/4 lb Swiss chard (about 1 small bunch), stalks discarded and leaves coarsely chopped
3/4 lb green cabbage (about 1/2 of a medium head), trimmed and coarsely chopped
One 28-ounce can whole peeled tomatoes, drained and chopped
1 Tbsp salt
Best-quality olive oil, for serving
Finely grated Parmigiano-Reggiano for serving (optional)

1. Put the beans in a medium bowl, and cover them with cool water by at least 1 inch. Set aside at room temperature, uncovered, for 6 hours or overnight.
2. Drain the beans, and put them in a Dutch oven or other (approximately 5-quart) pot. Add the garlic, sage leaves, and 10 cups cold water. The beans should be covered by at least 1 inch. Place the pot over high heat, and bring it to a boil. Boil for 5 minutes, then reduce to a simmer and cook, uncovered, stirring occasionally, for about 1 hour. Skim away any brownish foam that rises to the surface.
3. While the beans cook, start the rest of the soup. In a large (8-quart or more) soup pot, warm the olive oil over medium heat. Add the onions, celery, and carrots and cook, stirring frequently, for 10 to 15 minutes. Add the zucchini and broth, increase the heat to medium-high, and bring to a simmer. Then add the Swiss chard, cabbage, and tomatoes, cover the pot, and simmer gently, adjusting the heat as necessary, for 1 hour.
4. After 1 hour, add the cooked beans and their cooking water, discarding the sage leaves. Add the salt and stir well. Simmer for another 30 minutes to 1 hour, stirring frequently, until the beans and vegetables are very tender and the broth has taken on a creamy pale orange hue. Taste, and add salt as needed.
5. Serve with a hearty glug of good olive oil over the top of each bowl and a dusting of Parmigiano-Reggiano, if you like.

Note: Refrigerated, this soup will keep for up to a week, and it gets better with each passing day. It also freezes nicely.

Source: "A Homemade Life," Molly Wizenberg

Try #1 - October 3, 2011
Yum! This recipe makes a TON... it was to the brim of our 8-quart pot. Makes great leftovers. This was a bit time consuming, with all the vegetable chopping, and it takes a good 3 hours to cook. So this soup is probably best to make on a weekend. But a good choice for serving a large group of people!

Classic Marinara Sauce in Slow Cooker

1/2 lb ground beef
1/4 lb Italian sausage
1/2 cup onion, chopped
1 clove garlic, minced
1 16oz can chopped tomatoes
1 16oz can tomato sauce
10 button mushrooms, chopped
1/2 cup green pepper, chopped
1 bay leaf
1/2 tsp oregano
1/4 tsp basil
1/8 tsp pepper
1 tsp salt
hot, cooked spaghetti

1. In a skillet, cook the ground beef, sausage, onion and garlic until the meat is brown and onion is tender; drain off the fat.
2. In a slow cooker, combine the tomatoes, tomato sauce, mushrooms, green pepper, bay leaf, oregano, basil, pepper and salt. Stir in the meat mixture. Cover; cook on Low for 10-12 hours or High for 5-6 hours. Remove bay leaf and serve over spaghetti.

Source: CrockPot Cook Book

Try #1 - September 12, 2011
This was great! I used ground turkey and no mushrooms (forgot to buy them). I've been looking for a go-to pasta sauce recipe, and I think this will be it. Next time I may double or triple the recipe and leave out the meat and then freeze some jars of sauce.

Baked Lentils with Cheese

1 3/4 cup lentils, rinsed
2 cups water
1 whole bay leaf
2 tsp salt
1/4 tsp pepper
1/8 tsp marjoram
1/8 tsp sage
1/8 tsp thyme
2 large onions, chopped
2 cloves garlic, minced
2 cups canned tomatoes
2 large carrots, sliced 1/8 inch thick
1/2 cup thinly sliced celery
1 green pepper, chopped (optional)
2 Tbsp finely chopped parsley
3 cups shredded cheddar cheese

1. Preheat oven to 375.
2. Combine lentils, water, bay leaf, salt pepper, spices, onions, garlic, and tomatoes in a shallow 9x13 baking dish. Cover tightly and bake 30 minutes.
3. Uncover and stir in carrots and celery. Bake, covered, 40 minutes until vegetables are tender.
4. Stir in green pepper and parsley. Sprinkle cheese on top. Bake, uncovered, 5 minutes until cheese melts.

Source: More-With-Less

Try #1 - August 25, 2011
This sounded gross, but was actually very good. It was the cheese that did it for me. :) Nothing like a nice layer of melted cheddar... mmm...

Corn Chowder

1 16-ounce bag frozen corn
1 15.5 ounce can corn (and juice)
1 quart chicken broth
1 small onion, diced
1/2 tsp black pepper
4 ounces cream cheese
salt to taste

1. Empty both corns into your crockpot. Add chicken broth, onion, and pepper. Drop in cream cheese. Cover and cook on low for about 6 hours, or until onion is translucent and the soup is fully heated.
2. Stir well. Use either an immersion blender or ladle the soup into a blender and pulse.

Source: Let's Eat!

Try #1 - August 15, 2011
I added carrots, potatoes, green peppers, peas, and a small amount of chicken. This was good, although for some reason chowders with corn always taste really rich to me. Maybe it's our Trader Joe's super sweet corn... But all and all, a good and easy soup.

Tzatziki #2

2 English cucumbers
6 cloves garlic, peeled
Salt
2 lbs (4 cups) Greek-style yogurt
2 Tbsp red wine vinegar
Freshly ground black pepper
4 Tbsp olive oil

1. Grate the cucumbers and place in a colander, weighted down with a plate for 15 minutes, so that some of their liquid drains out. Gather up in a some muslin and squeeze any remaining liquid out.
2. Place the garlic cloves and a little salt in a mortar. Crush with the pestle until the garlic is pureed.
3. Put the cucumber, garlic, yogurt, vinegar, and pepper into a food processor. Blend until smooth, slowly adding the oil while the blades are running. Cover and refrigerate until ready to use.

Source: Modern Greek

Try #1 - November 2011
Yummity yum yum yum! I love all things Greek.

Slow Cooker Mexican Black Beans

1 pound black beans, soaked overnight, then drained
6 cups chicken broth or vegetable broth
6 cloves garlic, smashed and chopped
1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes
1 tablespoon cumin
1 tablespoon chili powder

1. Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.
2. Cover and cook on low for 8 hours.

Source: A Year of Slow Cooking

Try #1 - August 4, 2011
This was just ok for me. To be fair to the recipe, I forgot to add the garlic. That probably would have added quite a bit of flavor. :) Also, I found the 6 cups of broth to be way to much - the beans were very soupy. Next time I would only use 4 or 5 cups of liquid. Nathan really liked this dish, so I'd probably make it again. It's super easy in the crockpot, which is always a plus.

Chickpea Fritters

2 3/4 cup chickpeas, soaked overnight (8 cups cooked)
1 large yellow onion, peeled
1 large potato, peeled and boiled
1 2/3 cup all-purpose flour
1 egg, beaten
2 Tbsp finely chopped fresh flat-leaf parsley
Salt
Freshly ground pepper
Olive oil for frying
1/2 lemon

1. Drain the chickpeas and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon. Simmer for 1 1/2 hours or until tender. Drain and allow to cool.
2. Put the chickpeas, onion, potato, flour, egg and parsley into a food processor. Blend until smooth, then season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes.
3. Heat about 1/2 inch of olive oil in a heavy-bottomed skillet. Shape the mixture into fritters (about 15), adding a little more flour if the mixture is too wet. Cook several fritters at a time for 5 minutes on each side or until golden brown. Using spatula, transfer the fritters to paper towels to drain. Set aside in a warm place while you cook the remaining mixture. Serve with a squeeze of lemon.

Source: Modern Greek

Try #1 - June 21, 2011
Delicious! I used previously-cooked frozen chickpeas (about 5 cups), which made it much faster. This also meant that I didn't need to let it refrigerate for 30 minutes before frying. Since I used fewer chickpeas than the recipe called for, I only used 1 cup of flour (and I used whole wheat). Everything else was the same. One very valuable lesson I learned: blenders are not the same as food processors! I mean, I know this, but I tried to blend everything in a blender... and it didn't work so well. I was able to puree some of the chickpeas, but I ended up having to mash it all together by hand. So there were some chunks in the fritters, but it didn't really seem to matter in taste or even texture - they were still pretty smooth. I kind of liked the fried onion pieces that were on the outside of some of the fritters. If I were to make this again (assuming I still don't have a food processor), I would put only the chickpeas in the blender (and thaw them first), and cut the onion and parsley very fine so I could just mash it all together in a bowl. The frying went great - I had my heat at 5:00 (medium high). Nathan LOVED this. It went well with some ketchup, although next time I'd like to plan ahead enough to make some tzatziki to go with it.

Chicken-Pineapple Skillet

2 or 3 chicken breasts or thighs, cut into 10-12 strips
2 Tbsp olive oil
1 onion, halved and sliced
1 cup celery, sliced diagonally
1 green pepper, cut into strips
2 cups pineapple chunks, drained (reserve juice)
2 tsp cornstarch
1/2 tsp cinnamon
1 1/2 tsp soy sauce

1. Combine pineapple juice, cornstarch, cinnamon, and soy sauce in a bowl. Set aside.
2. Heat oil in a large skillet. Over high heat saute strips of chicken. Sprinkle with salt and stir constantly for 3 minutes.
3. Add onion, celery, and green pepper and continue to cook, stirring constantly 2 minutes.
4. Add pineapple, then juice mixture. Stir and bring to a boil. Reduce heat and cook just until clear. Serve over hot rice.

Source: More-With-Less

Try #1 - June 20, 2011
Easy, yummy, a crowd-pleaser - William gobbled it up!

Hearty Lentil-Sausage Soup

1 lb pork sausage, broken into chunks
2 medium onions, chopped
1 garlic clove, minced
4 medium parsnips, cut in chunks (optional)
2 cups lentils
1 Tbsp salt
1/2 tsp marjoram
2 cups cooked tomatoes or juice
2 quart water
1 loaf Italian bread
Tabasco sauce

1. Brown sausage in 5 qt. kettle. Remove meat and pour off all but 1/4 cup drippings.
2. Add onions, garlic, and parsnips. Cook 5 minutes or until onions and garlic are tender.
3. Add lentils, salt, marjoram, tomatoes, water, browned sausage. Simmer 30 minutes or until tender.
4. Cut Italian bread in diagonal slices. To serve, place a bread slice in each soup bowl and spoon soup over bread. Pass Tabasco sauce.

Source: More-With-Less

Try #1 - June 19, 2011
So, I made some significant changes to this recipe - I discovered I only had 1 cup of lentils left, not 2, so I added a russet potato. I also used carrots and celery instead of parsnips. I only used about 1/3 lb of sausage - I think this was enough. Because I was had less lentils, I reduced the amount of water to 1 quart. In general though, this dish was well received! It was great with Peasant Bread.

Cream of Carrot-Cheddar Soup

2 Tbsp butter
1/2 cup finely chopped onion
1 lb carrots (8-10), shredded
1 lb potatoes (3-5), shredded
6 cups chicken broth
1/2 tsp dried thyme
1 bay leaf
1/8 tsp Tabasco sauce (or more to taste)
1/2 tsp sugar
salt (about 1 tsp) and pepper to taste
1 1/2 cup milk (may use part cream)
1-2 cups cheddar cheese, shredded
Parsley

1. Saute butter and onion in large kettle.
2. Add carrots, potatoes, chicken broth, thyme, bay leaf, Tabasco sauce, sugar, salt and pepper and simmer until vegetables are tender.
3. Add milk and cheese, stirring until cheese is melted.
4. Discard bay leaf. Serve hot with parsley sprinkled over.

Try #1 - June 18, 2011
This was delicious! I must admit I was skeptical - the carrots and potatoes looked really gross cooking by themselves before I added the milk and cheese. But once the milk and cheese were in, it magically transformed into delicious looking (and tasting) soup! William gobbled it up. I enjoyed the parsley garnish as well. I'll definitely make this again - the only con was the time and muscle it took to shred all the carrots and potatoes! A food processor would definitely be helpful for this meal. :)

Source: More-With-Less

Bulgur Pancakes

1 cup #3 coarse bulgur
1 1/4 cups water
2 cups flour
2 tsp salt
1 Tbsp baking powder
2 Tbsp nonfat dry milk
2 Tbsp sugar
1/4 cup cooking oil
2 cups water

Soak bulgur in 1 1/4 cups hot water for 1 hour, then drain if necessary. Stir bulgur, flour, salt, baking powder, dry milk, and sugar together. Add oil and water and stir only until the batter is smooth. Drop by spoonfuls onto a hot, greased griddle or frying pan. Cook slowly until the pancake is covered in bubbles; turn and cook until the bottom is golden brown.

Source: http://sunnylandmills.com/cgi-bin/RecipeDisplay3.pl?ID=212

Bulgur Chickpea Salad

1 cup bulgur
2 cups boiling water
1/2 cup olive oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
1 cup corn (optional)

1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots (and corn, if desired) on top.
4. Cover, and refrigerate. Toss salad just before serving.

Angela's Chocolate Chip Cookies

3 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 tsp vanilla
2 eggs
2 cups chocolate chips
1 cup chopped nuts (optional)

Combine flour, baking soda and salt in a small bowl. Beat butter, sugars, and vanilla in a large mixer until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheet.

Important: Bake at 375 for 9 minutes (maybe 10), just until they are barely golden. Cool on baking sheet at least 3 minutes before removing them.

Source: Let's Eat!

Try #1 - June 13, 2011
Modications: I used about 1/2 cup whole wheat flour (ran out of all-purpose), and slightly less brown sugar than the recipe called for (ran out of that too...). My oven only needed 8 minutes at 375 to bake them.
Verdict: Modifications made no difference in the outcome. These are amazing cookies. Wow. (P.S. Abby took the photo!)

Whole Wheat Sandwich Bread

3 cups whole wheat flour
1 1/2 tsp salt
1 1/2 Tbsp dry milk
1 1/2 Tbsp butter
1 1/2 Tbsp molasses
1 1/4 cup water
1 1/4 tsp dry yeast

Bake on Whole Wheat Sandwich setting (5 hours).

Black-Eyed Pea and Chard Stew

3/4 cup dried black-eye peas
12 oz Swiss chard, including stems
3 Tbsp olive oil
2 garlic cloves, peeled and finely chopped
6 Roma tomatoes, peeled and chopped
1 Tbsp tomato paste
Salt
Freshly ground black pepper

1. Soak the black-eyed peas in cold water overnight, then drain.
2. Wash the Swiss chard and trim the stems. Roughly chop the stems and leaves.
3. Place the black-eyed peas and chard in a large saucepan, cover with water and simmer for 20 minutes or until almost tender. Drain in a colander, reserving 1 cup of the cooking liquid.
4. Meanwhile, heat the oil in a skillet over medium heat. Add the garlic and saute for 5 minutes or until softened. Add the tomatoes and saute for a few more minutes. Add the black-eyed peas and chard, reserved cooking liquid, and tomato paste. Stir the mixture well, season with salt and pepper, and simmer for about 20 minutes. Serve warm with bread and feta cheese.

Source: Modern Greek cookbook

Try #1 - June 7, 2011
This was really delicious! I used canned diced tomatoes instead of fresh. I definitely wouldn't leave out the feta cheese - it went really well with it. We also served it with peasant bread. Yum!

Greek Bean Soup (Fassoulada)

1 lb (2 cups) dried white beans, soaked overnight
1 large yellow onion, peeled and roughly chopped
3 carrots, peeled and sliced
3 sticks celery, strings removed and sliced
3 ripe tomatoes, peeled, seeded, and roughly chopped (or one 15-oz can peeled tomatoes)
2 Tbsp tomato paste
5 Tbsp olive oil
2 bay leaves
Handful of fresh flat-leaf parsley leaves
1 tsp salt
Freshly ground black pepper

1. Drain the beans and place in large saucepan. Cover with water and bring to a boil, skimming off any froth with a slotted spoon.
2. Add all the other ingredients except the salt and pepper, and simmer for 1 1/2 hours or until tender.
3. Allow to cool slightly, season with salt and pepper, and ladle into bowls. Serve with crusty bread.

Source: Modern Greek cookbook

Try #1 - May 22, 2011
This was delicious! My new favorite bean soup. I used small white beans (the larger cannellini beans are probably more authentically Greek, but I don't think it made a difference), and a can of diced tomatoes instead of fresh. The kids loved it too! I will definitely make this again!

Try #?? - October 2014
I've made this several times.  This last time I tried it in the crockpot (which I've done before), and was reminded that this takes a LONG time to cook, even if you've soaked the beans overnight.  It needed a good 10 hours on low, maybe even longer.  I haven't tried it on high (although I did jack up the temperature to high a couple of hours before dinner when I realized my beans might not be done on time...), but I'm sure that would work too.  So this can be done in the crockpot, as long as you plan for a FULL day of cooking.

Lentil Shepherd's Pie

1 cup lentils, green or French, rinsed
2 lbs potatoes or sweet potato
2 Tablespoons butter
1/4 cup milk
1 teaspoon olive oil
1 small onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1 teaspooon apple cider vinegar
1 Tablespoon ketchup
5 drops Tabasco sauce
1 cup frozen sweet corn
Salt and pepper

1. Place lentils in a medium pot and cover with an inch of cold water. Add a pinch of salt, cover and bring to a boil. Reduce heat to medium low and simmer for 20 minutes until cooked. It is okay if they are not completely cooked, they will cook further later. Drain.
2. While lentils are cooking, peel and roughly chop potatoes. Place in a pot and cover with cold water. Add a teaspoon of salt to the water and bring to a boil. Simmer until potatoes are tender.
3. Drain potatoes and mash. Add butter and milk and season with salt and pepper. Cover and set aside.
4. Heat oil in a medium pot and add chopped onion. Sautée for a few minutes until soft. Add cumin, thyme, cooked lentils, vinegar, ketchup, tabasco sauce, 1/2 teaspoon salt and pepper to taste. Stir to combine.
5. Add 1/2 cup of water and bring lentils to a simmer. Cook for another five minutes or so, stirring often, to let the flavors come together.
6. Preheat oven to 375°F. Place seasoned lentils in the bottom of a medium baking dish. Spread to cover the bottom. Top with corn kernels. Add mashed potatoes on top and spread evenly. Bake for about 30 minutes until heated through. Serve hot.

Source: Let's Eat!

Greek Lentil Soup

1 1/4 cup lentils, washed and picked over for stones
2 garlic cloves, peeled and diced
1 celery stalk, finely diced
1 medium-sized red onion, peeled and diced
1 large russet potato, peeled and diced
2 bay leaves
6 Tbsp olive oil, divided
Salt
Freshly ground black pepper
2 slices sourdough bread, crusts removed, cubed
Red wine vinegar

1. Place the lentils, garlic, celery, onion, potato, bay leaves and 2 Tbsp olive oil in a saucepan. Cover with water and bring to a boil, then simmer for 30 minutes or until the lentils are cooked. Season with salt and pepper.
2. To serve, prepare croutons by sauteing the bread cubes in the remaining 4 Tbsp olive oil until golden brown, then drain on paper towels. Ladle the soup into bowls with the croutons and a splash of red wine vinegar.

Note: Puy lentils are preferrable for their delicate flavor. However, in Greece, brown lentils, despite their longer cooking time, have been used in similar soups since ancient times.

Source: Modern Greek cookbook

Try #??
I've made this several times already, and only once with the croutons (which were yummy), but it is just find without that added step. This goes well with any bread on the side.

Creamy Asparagus Soup with Poached Egg on Toast

1 3/4 lb asparagus, woody ends removed
Olive oil
2 medium white onions, peeled and chopped
2 stalks of celery, trimmed and chopped
2 leeks, trimmed and chopped
2 quarts chicken or vegetable stock
Sea salt and freshly ground black pepper
10 small eggs
8 slices of ciabatta bread
Slab of butter
Extra virgin olive oil

1. Chop the tips off asparagus and set aside. Roughly chop asparagus stalks.
2. Heat a large, deep pan and add a good glug of olive oil. Gently fry the onions, celery, and leeks for about 10 minutes, until soft and sweet, without coloring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on.
3. Remove from the heat and blitz with a handheld immersion blender or in a standard blender. Season the soup bit by bit with salt and pepper until just right.
4. Put the soup back on the heat, stir in the asparagus tips, bring to a boil and simmer for a few more minutes until the tips have softened.
5. Just before serving soup, poach the eggs (for a couple of minutes, so they're still runny). Toast bread slices. Using a slotted spoon, remove the poached eggs to a plate and add a slab of butter to them.
6. To serve, divide the soup between 8 warmed bowls and place a piece of toast into each. Put a poached egg on top, cut into it to make it runny, season and drizzle with extra virgin olive oil.

Source: Jamie at Home: Cook Your Way to the Good Life

Carribean Rice and Beans

2 cups dry pigeon beans, pinto beans, or kidney beans
6 cups water
1 Tbsp salt
2 Tbsp oil or butter
1 clove garlic, crushed
2 green onions, chopped
1 large tomato, chopped
1 Tbsp lime juice (optional)
1/8 tsp ground cloves
1 Tbsp chopped parsley
1/4 tsp pepper
2 cups rice

1. Soak beans overnight in water and salt.
2. Bring beans to a boil in soaking liquid (do not drain), reduce heat, and simmer just until tender - about 40 minutes. Drain beans, reserving liquid.
3. Heat oil or butter in large covered skillet. Add garlic, green onions, tomato, lime juice (optional), cloves, parsley, pepper, and drained beans. Saute about 5 minutes.
4. Add rice and 4 cups reserved bean liquid (add water if necessary). Bring to a boil, cover, reduce heat to simmer, and cook 20-25 minutes wihout stirring.

Try #1 - April 30, 2011
This was good, a nice and subtle twist on regular beans and rice. I followed the recipe for soaking and cooking the beans (I used pinto), and they cooked in about 40 minutes, like it said. I used a regular onion instead of green onions, canned tomatoes instead of fresh (about 1 cup), dried parsley, and white rice. I accidentally doubled the amount of cloves to 1/4 tsp, but it worked out ok. My reserve bean liquid yielded 2 cups so I had to add 2 cups of water. This was nothing super fancy, but it was a nice change from plain old beans and rice, and it made a TON (good for leftovers; we also used it as a side for tacos later in the week). I'd make it again.

Try #2 - May 31, 2011
The beans cooked in about 30 minutes this time, but the rice took longer than 20 minutes - more like 30. It wasn't a problem for me to lift the lid after 20 minutes, test and see that the rice was still hard, and replace the lid to let it cook another 10 minutes or so (I also turned up the heat at this time). Used fresh parsley this time, and the correct amount of cloves. :)

Taco Seasoning

1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper

Try #1 - May 1, 2011
Made this with chicken tacos tonight. Really good! I used 1 Tbsp, and had some leftover for next time!

Unleavened Bread

Seeing as it's Holy Week (and Maundy Thursday), I went searching for unleavened bread recipes. This one looked good.

1 cup whole wheat flour
1/4 cup white flour
1/2 cup water
1 Tbsp honey
1/2 tsp salt
1 Tbsp oil

1. Combine all ingredients. Roll out to 1/8 inch thick and place on greased cookie sheet.
2. Cut into 1 inch squares.
3. Bake at 400 degrees about 15 minutes. In the first minutes of baking, prick bubbles that may form.

Source: Here

Try #1 - April 28, 2011
Great!

Broccoli Chicken Casserole

3 heads broccoli (can use stalks as well), chopped
1 cup chicken broth
1 medium onion, chopped
2 stalks celery, chopped
1 tsp minced garlic
2 Tbsp butter
3 Tbsp flour
1 tsp salt
1 cup milk
1 Tbsp Dijon mustard
2 cups shredded Cheddar cheese, divided
1/2 lb chicken thighs, chopped
3 cups cooked brown rice (1 cup uncooked)

1. Place chopped broccoli and chicken broth in a pot. Cover and cook over medium-high heat until broccoli is crisp-tender. Set aside.
2. In a large skillet, saute onions, celery, and garlic in butter, until onions and celery are soft. Add chicken and cook until no longer pink. After chicken is cooked, add flour and salt and stir for about one minute. Add 1 cup milk and stir until thickened. Add mustard and 1 cup cheddar cheese and stir to combine.
3. Add cooked broccoli (with liquid) to skillet with the chicken. Stir to combine.
4. Spread cooked rice in bottom of 2 1/2 quart casserole dish. Sprinkle 1/2 cup cheese over rice. Add broccoli/chicken mixture, and sprinkle with remaining cheese. Bake at 350 for 20 minutes, or until sauce is bubbly.

Source: Me!

Brazilian Rice and Beans

2 cups dried pinto or kidney beans (or 6 cups cooked beans)
4 cups total of 2-4 of the following vegetables:
- potato
- chayote
- cabbage
- pumpkin
- okra
- carrot
1/2 lb ground meat (beef or pork)
1/4 lb smoked meat (bacon, sausage, etc.)
2 garlic cloves, minced
1 medium onion, chopped
1/2 green pepper, chopped (optional)
1 tsp Worcestershire sauce
2 Tbsp tomato paste
1 tsp coriander
1 bay leaf
salt and pepper to taste

1. Soak beans overnight. Cook in 6 cups water until tender, about 2 hours.
2. In saucepan, cook together about 4 cups of 2-4 of vegetables listed. Cook just until tender.
3. In a skillet, saute ground meat, smoked meat, garlic, onion, green pepper, Worcestershire sauce, tomato paste, coriander, bay leaf, salt and pepper. Simmer 30 minutes.
4. Join beans, vegetables, and meat mixture and heat together 2 minutes. Serve with rice.

Source: More-With-Less

Try #1 - April 10, 2011
I used potatoes and carrots for my veggies. I just used one pan - sauted the carrots and potatoes first, and then added the ingredients in step 3. I didn't let it simmer for 30 minutes, because there wasn't really any juices for it to simmer in, but I basically let it cook until the meat was cooked and the vegetables were tender. I used ground beef and chicken andouille sausage, which gave it a nice kick (but could be easily picked out of the kids' servings, since Abby especially has become more picky about spicy foods). This was good, and a nice twist on regular rice and beans - I'll make it again!

Try #2 - May 2011
I made it vegetarian this time, and it was great!

Beef, Vegetable, and Almond Stir-Fry

1/2 cup rice
3/4 pound flank steak, sliced 1/4 inch thick
3 tsp reduced-sodium soy sauce
2 tsp toasted sesame oil
1 Tbsp grated fresh ginger
2 cloves garlic, minced
2 medium carrots, thinly sliced
1 medium onion, chopped
1 medium red bell pepper, thinly sliced
8 oz snow peas
3 Tbsp sliced almonds
2 Tbsp hoisin sauce

1. Cook rice per package directions.
2. Prepare steak while rice cooks. Toss steak with 2 tsp soy sauce. Heat 1 tsp oil in nonstick frying pan or cast-iron skillet over medium-high heat. Add ginger and garlic. Cook, stirring, 30 seconds. Add steak and cook, stirring occasionally, 2 to 3 minutes. Transfer to a plate.
3. Return pan to heat, and add remaining 1 tsp oil, carrots, onion, and pepper. Cook stirring occasionally, until it starts to soften, about 3 minutes. Stir in snow peas and almonds. Cook, stirring occasionally, 2 minutes.
4. Add reserved beef and juices, hoisin sauce, and remaining 1 tsp soy sauce. Cook, stirring, 1 minute. Stir over rice.

Source: Prevention Magazine, February 2011

Chicken, Sweet Potato, and Apple Skillet

1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes
4 tsp olive oil
3 slices bacon, chopped
1 1/2 cup brussel sprouts, trimmed and quartered
1 medium sweet potato (8 oz), peeled and cut into 1/2 inch cubes
1 medium onion, chopped
2 Golden Delicious apples, peeled, cored, and cut into 3/4 inch cubes
4 cloves garlic, sliced
1 tsp chopped fresh thyme or 1/4 tsp dried thyme
1/4 tsp ground cinnamon
1 cup reduced-sodium chicken broth
1/8 tsp salt

1. Season chicken lightly with salt. Heat 2 teaspoons of the oil in a large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook until lightly browned and cooked through, about 5 minutes. Transfer to plate.
2. Return pan to heat and add remaining 2 teaspoons oil. Stir in bacon and cook until starting to brown, about 2 minutes. Add brussels sprouts, sweet potato, and onion. Cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in apples, garlic, thyme, and cinnamon. Cook 3 minutes. Pour in 1/2 cup of the broth, bring to a boil, and cook until evaporated, about 2 minutes. Add reserved chicken and remaining 1/2 cup broth. Season with the salt and black pepper as needed. Cook until hot, about 2 minutes.

Source: Prevention Magazine, February 2011

Try #1 - May 10, 2011
This was just ok. The flavors were kind of bland. I used asparagus instead of brussel sprouts (since brussel sprouts were $6.99/pound... seriously??), and granny smith instead of golden delicious. Actually, a sweeter apple may have helped the dish. I also omitted the bacon, which probably would have kicked the flavor up a notch. All in all, though, I wasn't super impressed.

Linguine with Walnut-Tomato Pesto

1 cup fresh basil leaves
1/4 cup walnut pieces
2 cloves garlic
6 oil-packed sun-dried tomatoes
2 Tbsp grated Parmesan
1/2 tsp salt
1/4 tsp red pepper flakes
6 Tbsp olive oil
12 oz linguine

1. Chop basil, walnuts, and garlic and food processor. Add tomatoes, cheese, salt, and red pepper. Pulse to combine, scraping down sides. Drizzle in oil with machine running. Process to a coarse paste.
2. Cook pasta per package directions. Add 1 cup of cooking water to processor and pulse until smooth. Toss pesto with drained pasta in warm pot.

Source: Prevention Magazine, February 2011

Chicken with Walnuts and Spinach

1/3 cup chopped onion
1 Tbsp olive oil
1 cup walnut pieces, chopped
1 cup baby spinach, chopped
1/2 cup grated provolone
4 thin-sliced, boneless, skinless chicken breasts, seasoned with 1/4 tsp salt and 1/4 tsp black pepper

1. Heat oven to 375. In frying pan, cook onion in oil over medium-low heat until softened, 5 minutes. Add 1/2 cup walnuts and cook 1 minute. Increase heat to medium. Add spinach. Cook until wilted, 2 minutes.
2. Put mixture in bowl and stir in cheese. Divide among chicken slices and roll up to enclose. Brush or spray chicken with remaining oil and roll in remaining nuts. Bake on greased baking sheet 30 to 35 minutes.

Source: Prevention Magazine, February 2011

Six-Layer Dish

Layer in order given in a 2 qt. greased casserole, seasoning each layer with salt and pepper:

2 medium potatoes, sliced
2 medium carrots, sliced
1/3 cup uncooked rice
2 small onions, sliced
1 cup kidney beans, cooked and drained (optional)
1 pound ground beef (or browned pork sausage)
1 quart canned tomatoes

Sprinkle over:
1 Tbsp brown sugar

Bake at 300 degrees for 2 1/2 to 3 hours.

Source: More-With-Less

Try #1 - April 12, 2011
The kids loved this! I think it was the brown-sugared tomatoes. :) Nathan was not such a fan, but it was such a big hit with the kids that I will make it again. Next time I would use smaller and/or sweet onions - mine were huge and they didn't quite sweeten up enough. I also used ground turkey instead of ground beef, which I think made the dish a little drier than if I had used beef. But overall, a good dish, easy to make with ingredients I normally have on hand.

Cottage Cheese Casserole

2 Tbsp butter
1/2 cup chopped mushrooms
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
1/4 tsp marjoram, crushed
4 1/2 cups water
3/4 cup tomato paste
4 cups elbow macaroni
2 tsp salt
1 tsp sugar
1/4 cup parsley, chopped
2 cups cottage cheese
1/3 cup grated Parmesan cheese

1. Saute butter, mushrooms, onion, celery, and garlic in a large skillet. Stir in marjoram, water, tomato paste, macaroni, salt, and sugar. Simmer until macaroni is tender, about 25 minutes.
2. Put half of the macaroni mixture in a greased 2 qt. casserole dish. Top with 1 cup cottage cheese and 1/2 of Parmesan cheese and parsley. Repeat layers. Bake at 350 degrees for 40 minutes.

Source: More-With-Less

Try #1 - April 2011
This was only eh. I didn't have any mushrooms, so those got omitted, and I used dried instead of fresh parsley. I also used vegetable broth instead of water. However, I'm not sure that using the "real" ingredients would have made this dish good enough for me to try it again. I think I'd rather take my cottage cheese elsewhere.

Sweet-Sour Lentils

1 cup lentils
2 cups water
2 beef bouillon cubes
1 bay leaf
1 tsp salt
1 onion, chopped
Olive oil
1/4 cup apple or pineapple juice (I used pineapple)
1/4 cup cider vinegar
1/4 cup brown sugar
1 clove garlic, crushed
1/8 tsp cloves

1. Combine lentils, water, bouillon, bay leaf, and salt in a large saucepan. Bring to a boil and simmer 20 minutes.
2. Meanwhile, saute onion in olive oil in a separate pan.
3. When lentils are cooked, add juice, cider vinegar, brown sugar, garlic, cloves, and sauteed onion. Heat to bubbly. Serve over rice.

Source: More-With-Less

Try #1 - April 5, 2011
So, honestly this smelled nasty while I was cooking it, but when all was said and done and I was actually eating it, it was a-ok. So if you're worried that you ruined a whole batch of lentils (and I doubled the recipe!), fear not - plow on through and wait until the finished product.
Update: After eating this for leftovers, I decided that I really don't like it very much... I probably won't make it again.

Apple-Walnut Pancakes

1 cup whole wheat flour
1 cup white flour
1 tsp salt
2 tsp baking powder
1 Tbsp brown sugar
2 cups milk
2 eggs, well beaten
2 Tbsp oil
1 cup diced apples
1/2 cup chopped walnuts

Combine dry ingredients in a bowl. Combine milk, eggs, and oil in a separate bowl. Add liquids to dry ingredients and stir until just mixed. Add apples and walnuts. Bake on moderately hot, lightly greased griddle.

Options:
- Use yogurt or juice in place of milk
- Substitute another whole grain flour or cornmeal for 1/2 cup whole wheat flour
- Use other fruit, drained and chopped, in place of apples.

Try #1 - April 2, 2011
Yummy! Another pancake success!

Bread Machine Bagels

3 cups bread flour
2 Tbsp white sugar
1 1/2 tsp salt
1 cup warm water (110 degrees F)
2 1/4 teaspoons active dry yeast

3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white (or olive oil)
3 tablespoons poppy seeds

1. Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2. When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3. Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4. Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5. Bake in a preheated 375 degree F oven for 20 to 25 minutes, until well browned.

Source: Here (allrecipes.com)
Note: There are lots of good suggestions on user reviews for this recipe.

Try #1 - March 31, 2011
I had a hankering for homemade bagels today, so I found this recipe. Not that I've ever made or had homemade bagels... but I felt like trying! These were simple and fun to make (Abby helped), and taste great! If you're a bagel snob, you may be disappointed - they are not quite as dense or chewy as a "real" bagel, but they are pretty darn close! A couple of changes: I brushed mine with olive oil, and they came out perfectly golden. Based on reviews, I also let the formed bagels rise for about 45 minutes before boiling them (reviews suggested anywhere from 30 minutes to 2 hours to let the bagels rise). I made 7 bagels, and they took 20 minutes to bake. Next time I will try using part whole wheat flour.

Try #2 - April 10, 2011
These were so good the first time, I was eager to try them again! This time I used 2 cups whole wheat flour and 1 cup bread flour. The bagels came out smaller and denser (they didn't rise quite as much) - but actually the same is true when you compare store-bought white and whole wheat bagels. These are better for you, but not quite as delicious as all white flour... but again, the same would be true with store-bought bagels. So overall, I call my experiment a success. :) I might try half whole wheat and half bread flour next time.

Crockpot Tortilla Soup

3 cups of chicken broth
1 1/2 cups cooked chicken
1/2 onion
1 cup frozen roasted corn
2 green onions
28 oz can of tomatoes and juice
1 cup chopped up vegetables that you have on hand (for example, celery and carrots)
4 cloves of garlic
1/4 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
1 tsp cumin
salt to taste (especially if using a no-salt broth)

Optional garnish:
Tortilla chips
Parmesan cheese
Sour cream

1. Dice all veggies into fine chunks. Dump everything into the crockpot. It's okay if you have frozen stuff (broth, vegetables, chicken), and okay to assemble the night before.
2. Cook on low for 8-10 hours, or high for 6 or so.
3. Before serving, add whatever garnish you choose.

Source: A Year of Slow Cooking

My Spinach Souffle

I believe I have sufficiently altered this recipe enough to make it my own. Plus, trying to read all my scattered notes from the original recipe made it difficult and not user-friendly. The version below is much better!

2 cups frozen spinach or 2 qt.-saucepan fresh spinach, heaping full
2 Tbsp butter
1 onion, chopped
4 small golden potatoes, diced
3 Tbsp flour
1/8 tsp pepper
1 tsp salt
1 cup milk
3/4 cup cheddar cheese, grated
2 carrots, shredded
4 eggs, slightly beaten

1. Preheat oven to 350. Cook spinach briefly with a little water and drain well.
2. Saute onions and potatoes in butter. When potatoes are soft, add flour and cook for about 1 minute. Add pepper and salt, stir. Add milk. Stir and cook over medium heat until sauce begins to thicken. Once sauce is thick, add cheese and shredded carrots and stir to combine.
3. Combine spinach, white sauce, and eggs, and pour into a buttered 8x11 casserole dish. Bake 35-40 minutes, until knife inserted comes out clean. Serve with a side of corn.

Raita

2 cups (1 lb/500g) plain Greek yogurt
1 small English (hothouse) cucumber
1 clove garlic, pressed
1 Tbsp finely chopped fresh mint
1 Tbsp finely chopped fresh cilantro
1/2 tsp kosher salt
1/8 tsp ground cumin
1/8 tsp cayenne pepper (optional)

1. Spoon Greek yogurt into a bowl.
2. Peel the cucumber, halve lengthwise, and scrape out any seeds with the tip of a small spoon. Grate on the large holes of a box grater or in a food processor fitted with the shredding attachment. Squeeze out the excess water from the cucumber with your hands until almost completely dry. You should have about 1 cup. Add to the yogurt.
3. Add the garlic, mint, cilantro, salt, cumin, and cayenne, if desired, and mix well. Cover and refrigerate for a few hours to allow the flavors to marry, then taste and adjust the seasoning before serving.

Note: This gets better as it sits, so make it a few hours in advance to let the flavors mingle.

Source: Family Meals

Try #1 - March 14, 2011
Yummy! I used Trader Joe's non-fat Greek yogurt. I chilled it in the fridge for a couple of hours before serving with Chickpea Curry. This would go great with any number of curries or Indian-inspired dishes.

Chickpea Curry

2 Tbsp canola oil
1 1/2 cups thin yellow onion wedges
3 cloves garlic, pressed
3 Tbsp peeled, grated ginger
3/4 tsp cumin seeds
2 cups (12 oz) fresh or canned diced tomatoes with their juice
2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp ground coriander
kosher salt
2 cups (10 oz) cubed Yukon gold potatoes
5 cups (35 oz) cooked, drained chickpeas
1/4 cup chopped fresh cilantro
2 Tbsp lime juice

1. Heat a large saucepan over medium-high heat and add the oil. When the oil is hot, add the onion, garlic, and ginger, and saute until the garlic starts to brown, 1-2 minutes.
2. Add the cumin seeds, tomatoes, garam masala, tumeric, coriander, and 2 cups of water, season with 1 tsp salt, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes.
3. Add the potatoes and chickpeas, and continue to simmer until the potatoes are tender, 15-20 minutes longer.
4. Season to taste with salt and mix in the cilantro and lime juice. Transfer to a warmed serving bowl and serve right away. Pass the rice and raita at the table.

Note from cookbook: "This vegetarian curry is awesome after it sits for a day and the chickpeas have time to absorb the flavor of the spices. Spoon it over hot, steam basmati rice so you can fully appreciate the flavors in the sauce. If you like a bit of heat, add some minced serrano chile. Serve with spoonfuls of raita for a cooling contrast."

Source: Family Meals: Creating Traditions in the Kitchen

Try #1 - March 14, 2011
This was good, not great. To me it wasn't really a stand-out curry, but it was easy to make, and a good vegetarian option. I did make it a day ahead of time, and reheated it in the oven. We served it with raita, over white basmati rice. I think this would have been better with the addition of naan.

Couscous with Chickpeas, Dried Fruit, and Cilantro

1/2 cup water
1/4 tsp ground allspice
1 cup orange juice, divided
1/2 tsp salt, divided
3/4 cup whole wheat couscous
2 Tbsp olive oil
1 medium onion, sliced
1 medium green bell pepper, thinly sliced
3 cloves garlic, minced
1 1/2 tsp curry powder
15-oz can (2 cups) no-salt-added chickpeas, rinsed and drained
1/2 cup dried apricots, sliced
1/2 cup dried sweetened cranberries
3 Tbsp chopped cilantro

1. Combine water, allspice, 1/2 cup of the orange juice, and 1/4 tsp of the salt in saucepan over medium-high heat. Bring to a boil, stir in couscous, cover, remove from heat, and let stand for 5 minutes. Fluff with fork.
2. Heat oil in large nonstick frying pan over medium-high heat while couscous cooks. Add onion, pepper, garlic, and curry powder. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add chickpeas, apricots, and cranberries. Cook, stirring occasionally, 2 minutes.
3. Pour in remaining 1/2 cup orange juice and cook, stirring often, 1 minute. Remove from heat and stir in cilantro and remaining 1/4 tsp salt. Serve over couscous.

Source: Prevention magazine, February 2011

Try #1 - March 24, 2011
Yummy! Serves 4 at most.

Oatmeal-Chip Cookies/Bars

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional)
1/4 tsp ground cloves (optional)
2 eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
2 cups rolled oats
1 cup semi-sweet chocolate, butterscotch-flavored, or peanut butter-flavored chips

1. Preheat oven to 375. In a mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, salt, and, if desired, cinnamon and cloves. Beat until combined, scraping sides of bowl. Beat in eggs and vanilla. Beat in as much of the flour as you can. Stir in remaining flour. Stir in rolled oats. Stir in chips.
2. For cookies: Drop by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Cool on cookie sheet 1 minutes. Transfer to a wire rack and let cool.
OR
For bars: Press into an ungreased 10x13-inch baking pan. Bake for 20 minutes (I think this is right... I forgot to set the timer), or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

Source: Better Homes and Gardens New Cookbook

Try #1 - March 6, 2011
I made half of this recipe as bars, and the other half as cookies. I definitely preferred the bars - they were denser and more moist. I will stick to just bars next time.

Linguini with Leeks, Shrimp, and Arugula

1 (16-oz) bag linguini (or another long pasta), cooked and drained
1 Tbsp olive oil
1 Tbsp butter
2 leeks, cleaned and thinly sliced
1 tsp minced garlic
1/2 cup vegetable broth
1/2 pound medium shrimp, peeled and deveined
a handful of arugula
1/4 cup freshly grated Parmesan cheese
salt and pepper

In a medium saute pan, heat the olive oil and butter. Saute the leeks over medium-high heat until tender, about 5 minutes. Add the garlic and saute 1 to 2 minutes, until fragrant. Add the vegetable broth and bring to a boil. Reduce heat and simmer 5 minutes, until the sauce is slightly reduced. Add the shrimp and cook 3 to 4 minutes, until pink. Toss the leek-shrimp mixture with the cooked pasta. Add the arugula and toss. Add the grated Parmesan, toss, and adjust seasonings to taste with salt and pepper.

Source: The I Love Trader Joe's Cookbook

Chicken-Chutney Stir-Fry

1 Tbsp cornstarch
1 Tbsp soy sauce
1/2 cup chutney
1 Tbsp vegetable oil
1 lb skinless boneless chicken breast halves, cut into 1-inch pieces
1 package (16 oz) frozen cauliflower, carrots and snap peas pods, thawed
Hot cooked rice or noodles, if desired
1/4 cup chopped peanuts

1. Mix cornstarch, soy sauce, and chutney.
2. Heat oil in 10-inch skillet or wok over medium-high heat. Add chicken and vegetables; stir-fry 5 to 7 minutes or until chicken is no longer pink in center.
3. Stir in chutney mixture. Cook over medium heat, stirring constantly, until slightly thickened. Serve over rice. Sprinkle with peanuts.

Source: Betty Crocker's Good and Easy Cookbook

Try #1 - March 1, 2011
This was yummy. I used fresh veggies (carrots, broccoli, snap peas, red pepper), which I think made it yummier. Of course, that took some of the "ease" out of this meal, but it was still relatively fast and easy.

Puerto Rican Rice and Beans

Vegetable oil
1 can (2 cups) pinto beans
1/4 to 1/3 cup tomato sauce
2 packages (3 tsp) Sazon seasoning (or make your own)
3 "big spoon" scoops of Sofrito
4 cups uncooked white rice
5 cups water (less if adding liquid from beans, about 4/12 cups)
Adobo seasoning (can buy at the store or make your own)
Salt

1. Put enough vegetable oil in pot to just cover bottom. Add Sofrito, Sazon, beans, and tomato sauce. Cook a few minutes.
2. Stir in rice. Add water. Add Adobo seasoning and salt (5-6 shakes of each). Bring to a boil. Put lid on pot, slightly uncovered. Cook on medium high heat for 10 minutes.
3. Stir once or twice until liquid is absorbed. Stir rice once more. Cover completely and put on low heat for about 10 minutes. Taste to see if it's cooked.

Sofrito: Cut into chunks 3 onions, 2 green peppers, 1 red pepper, 1 head of garlic, 1 small bunch of cilantro, stems removed. Put 1 Tbsp water in a blender and blend. Add and mix in 1 Tbsp olive oil.

Source: Melissa

Note: Can use leftover beans/tomato sauce from Tomato Red Beans and Rice.

Try #1 - March 6, 2011
I was worried about soggy rice, but this came out great! I actually slightly burned the rice, so I will probably turn the heat down a little bit next time. Good compliments to this dish are sour cream, cilantro, and a side of corn.

Try #3 - June 3, 2012
I've made this three times now, and each time I manage to burn the rice to the bottom of the pan during the second step... this time I even turned the heat down to medium.  I wonder if I cooked it in the kazan if it would work better.  Either that, or turn the heat way down.  Regardless, it's still yummy!

Groundnut Stew

2 lbs boneless, skinless chicken thighs
1 lb beef stew meat, cut into 1-inch pieces
2 medium onions, chopped
1 medium green pepper, chopped
1 28-oz can chopped tomatoes
1 tsp salt
1-2 tsp ground red pepper
3/4 cup chunky peanut butter

Put all ingredients in a slow cooker and cook on high for at least 4 hours or until chicken and beef are cooked through. Stir. Serve over cooked brown rice with a side of mashed sweet potatoes.

Note: Can also be cooked on the stove top.

Source: Rachel Gough, MOPS Newsletter, Feb. 2011

Try #1 - March 15, 2011
This was awesome! I used all chicken (combined breasts and thighs). I wasn't sure if I should add the salt, since my peanut butter had salt in it, but 1 tsp salt was just right. I only used 1/2 tsp of red pepper flakes, because I didn't want to make it too spicy for the kids... this gave it the tiniest hint of spice, and I think I could add a little more next time (although it wouldn't be necessary - it was still delicious!) I served it with a side of mashed sweet potatoes, which was a BRILLIANT suggestion, and I will make it this way every time.

Here's the way I made my mashed sweet potatoes: Peel and cook whole sweet potatoes (I did 5) in the microwave. When cooked, mash and add 1 Tbsp butter and 1/4 cup milk. Perfect!

Pumpkin Bread (with yeast)

2 1/2 cups bread flour
1/2 cup whole wheat flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 tsp salt
2 Tbsp honey
2 Tbsp vegetable oil
2/3 cup pumpkin (canned), or any winter squash cooked and mashed (acorn, butternut, etc.)
3/4 cup water
1 1/2 tsp yeast

Bake on basic cycle, medium loaf.

Source: Melissa (originally from The Bread Machine Cookbook)

Note: Can omit allspice and increase cinnamon to 1 1/4 tsp and cloves to 1/2 tsp.

Try #?? - February 21, 2011
I've made this bread several times already, with amazing results (delicious and a crowd pleaser!), and this time I played with the flour a little bit - 2 cups bread flour and 1 cup whole wheat flour. It came out great, rose just as well, and we couldn't tell a difference in the taste.

I've so far only used fresh pumpkin (cooked and mashed, freezes well) to make this bread, and it's come out awesome every time. Also, this bread is especially delicious toasted and with butter.

Moroccan Tagine

SPICE BLEND:
2 tsp. ground cumin
1 1/2 tsp. sweet or smoked paprika
1 tsp. ground ginger
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon

TAGINE:
2 Tbsp olive oil
1 large leek, cut into 1-inch-thick rounds
1 medium red bell pepper, cut into 1-inch triangles
4 medium potatoes, peeled and halved
1 1/2 cups cooked chickpeas (or a 15-oz. can, rinsed and drained)
2 cloves garlic, minced
8 dried apricots, quartered
1/2 cup dry-cured black olives, optional
2 cups water
1/4 cup chopped cilantro

To make Spice Blend: combine all ingredients in a small bowl.

To make Tagine:
1. Heat oil in pot over medium-high heat. Add leek and bell pepper; saute 3 minutes.
2. Add potatoes, chickpeas, garlic, and spice blend; cook 30 seconds.
3. Stir in apricots, olives, and 2 cups water; season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, and cook 20 minutes, or until potatoes are tender. Serve over quinoa, brown rice, or bulgar and sprinkled with cilantro.

Source: Let's Eat!

Try #1 - March 8, 2010
This was very tasty - good flavor but not spicy. William loved it! We served it over quinoa. Next time I would cut the potatoes a little smaller so they cook faster (it took longer than 20 minutes with the big chunks). I would also add more apricots.

Zone Chili

My mother-in-law makes this tasty and healthy chili. Topped with cottage cheese, it's absolutely delicious!

1 pound ground turkey
4 tsp olive oil
1 1/2 cup chopped onion (1 large)
1 cup celery (2 large ribs)
4 cloves minced garlic, or more to taste
2 cups green pepper (2 large)
1 1/2 cup kidney beans, rinsed (14 oz)
3 cups chopped canned tomatoes with liquid (28 oz)
1 small can tomato paste (8 oz)
1 1/2 cups chicken broth (14 oz)
1 tsp Dijon mustard
1 tsp ground cumin
1 tsp dried basil
4 tsp chili powder, or more to taste
Cottage cheese

1. Brown turkey in a large frying pan. Add vegetables, and cook until slightly tender. Add all remaining ingredients and simmer about 20-25 minutes.
-OR- Add browned turkey and all other ingredients to a crockpot. Stir to combine. Cook on Low 8-10 hours, or High 4-6 hours.
2. Serve with cottage cheese on top!

Zairian Chicken with Peanut Sauce

2 Tbsp oil
3 lb chicken, cut up, or chicken pieces
1 large onion, sliced
1-2 cloves garlic
1 cup tomatoes, fresh or canned
1/4 cup tomato paste (50 ml)
1/2 cup peanuts, ground in blender, or chunky peanut butter
1 cup water
1 bay leaf
2 Tbsp celery or celery leaves, chopped
1 tsp salt
Peanuts (optional, for garnish)

1. Heat oil in saucepan. Fry chicken. Add additional oil if needed to keep chicken from sticking. Set chicken aside.
2. Saute onion and garlic in remaining oil. Add tomatoes, tomato paste, and peanuts.
3. Add water gradually and stir to make a smooth sauce. Add bay leaf, celery, and salt. Cook a few minutes, stirring constantly. Return chicken to sauce. Stir to coat pieces well. Cover and cook over medium heat about 15 minutes. If too thick, add a little water. Serve over rice and garnish with peanuts.

Source: Extending the Table

Try #1 - February 7, 2011
This was good! At first I thought it would be too bland, but it had a good flavor. I do think it could use a little spice, so next time I might add a little red pepper flakes or something to give it a little kick. One word of warning: this is very filling! The peanut butter makes the sauce thick and filling - not overly rich, but it's easy to eat too much.