Pork Chile Verde

Prep Time:

90 min

Inactive Prep Time:

--

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Pork Chile Verde

• 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• Flour for dredging
• 1/4 cup vegetable oil
• 3 yellow onions
• 1 green bell peppers, cut into 1-inch cubes
• 2 Anaheim chiles, roasted and skin removed, cut into 1-inch cubes
• 2 Poblano chiles,  roasted and skin removed, cut into 1-inch cubes
• 2-3 jalapenos, seeds removed, and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 1 1/2 pounds tomatillos, roasted, peeled and chopped
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 tablespoons coriander crushed
• 2 bay leaves
• 1 bunch cilantro leaves, cleaned and chopped (about 1.5 cups)
• 4 cups chicken stock

Garnish:

Sour Cream

cilantro

corn tortillas

Directions

(Roasting Tomatillos and peppers can be done while pork is being trimmed and browned)

Husk and rinse tomatillos and place in oven safe roasting pan with Anaheim and Poblano chiles. Roast at 400 degrees   for 30 minutes. Turning every 15 minutes. Remove tomatillos when skins have browned but fluid does not leak out too much. Let chiles roast for another 10-15 minutes. Let everything cool before removing pepper skins.

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours covered on low or until the pork is fork tender, stir and scrape the bottom of the pot every 30 min to keep bottom from burning.

Adjust the seasoning to taste with salt and pepper. Garnish with Sour cream and serve with red rice or corn tortillas.

Recipe adapted from - Food Network 's c.1997, M.S. Milliken & S. Feniger, all rights reserved

Hearty Beet, Mixed Veggie and Quinoa Salad

Serves 10-12


Ingredients:

• 4 medium sized red beets (~3 lbs)
• 4 medium sized golden beets (~3 lbs)
• 1 bunch broccolini 
• 3/4 cup white quinoa
• 2 oranges (cara cara, navel work well, one red grapefruit also works well)
• 1 lb. grape tomatoes (mixed color is nice)
• 3/4 cup toasted almonds
• 3/4 cup crumbled mild goat cheese
• 2 Tbs. Olive Oil
• 1/2 tsp. coarsely flaked salt
• 1/2 tsp. ground black pepper

Dressing:

• 4 Tbs. high quality Olive Oil
• 3 Tbs. balsamic or red wine vinegar
• 1 tsp. coarsely flaked salt
• 1 Tbs. lemon juice

Prep:

1. Note: beets and quinoa can be done a day before hand. 
2. Trim, wash and halve beets. Leave skin on for flavor.
3. Pre heat oven to 400.
4. Coat beets with olive oil, salt and pepper. 
5. Line a large roasting dish with tin foil, place beets in dish and cover with foil.
6. Roast beets until tender in the middle. ~ 60 minutes (test beets with a fork) 
7. While beets are roasting, boil 1.5 cups of water in a medium sauce pan
8. Add 1 Tbs. olive oil and quinoa. Cover and simmer on med. low heat for about 20 min. (stir after 15 min so not to over cook or have the quinoa stick to the pot
9. Let quinoa cool to room temp. 
10. Let beets cool at room temp, then peel and cut into 1-inch cubes 
11. Cut broccolini into 1 inch lengths. Steam in med. sauce pan for about 4 minutes, until slightly under cooked. Then run under cold water to halt cooking process. 
12. Peel orange and deseed. Cut into 1-inch cubes. 
13. Mix dressing 
14. Mix all ingredients with tomatoes, cheese, almonds and dressing 

Homemade Pancake Mix

Serves 3-4 people

Ingredients:

• 1 1/2 cup all-purpose flour
• 1 Tbsp and 1/2 tsp baking powder
• 1 tsp salt
• 1 Tbsp sugar
• 1 1/4 cup milk
• 2 large eggs
• 2 Tbsp butter, melted

Prep:

1. Mix dry ingredients then add in wet ingredients until smooth
2. Grease a skillet or griddle and bring to medium heat
3. Ladle batter in 1/3 - 1/2 cup portions depending on desired size
4. Flip when batter starts to bubble
5. Keep warm in oven at 200 degrees until all cakes are done. 

Spicy Chicken Fried Rice with Peanuts

from Cooking Light

1/4 cup less-sodium soy sauce
1 T dark brown sugar
1 t dark sesame oil
3/4 t crushed red pepper
2 T canola oil
2 cups diced red bell pepper (~2)
1 cup diced onion
1/4 cup thinly sliced green onions, divided
2 T minced peeled fresh ginger
2 large garlic cloves, minced
5 cups cold cooked brown rice
2 cups diced cooked chicken (~1 lb)
1 8 oz can sliced water chestnuts, drained and chopped
1/3 cup chopped unsalted, dry roasted peanuts

1. Combine first 4 ingredients in a small bowl; stir well with a whisk.
2. Heat canola oil in a wok or large nonstick skillet over med-high heat. Add bell pepper, diced onion, and 2 T green onions to pan; stir-fry 3 min or until tender. Add ginger and garlic; stir-fry 1 min. Add rice, chicken, and water chestnuts; stir-fry for 5 min or until thoroughly heated; stirring gently. Add soy sauce mix, cook 2 min, tossing gently to coat. Sprinkle with remaining 2 T green onions and peanuts.

Yield: 5 servings.

Chickpeas with Broccoli Rabe and Bacon

from Cooking Light

1 pound broccoli rabe, trimmed and cut into 2 inch pieces
1 T olive oil
6 slices center-cut bacon, chopped
1 cup chopped onion
1/2 t dried oregano
1/8 t crushed red pepper
6 garlic cloves, thinly sliced
1 15 oz can chickpeas, rinsed and drained
1/4 t salt
1/4 t freshly ground black pepper
2 oz Parmigiano-Reggiano cheese

1. Cook broccoli rabe in large pot of boiling water 2 min or until crisp-tender. Drain.
2. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add bacon; saute 3 min, stirring frequently. Stir in onion, oregano, and red pepper; saute 4 min or until onion begins to soften, stirring occasionally. Add garlic; saute 30 seconds, stirring constantly. Add chickpeas; saute 1 min. Stir in broccoli rabe, salt an black pepper; cook 2 min or until thoroughly heated, tossing to combine. Place about 1 1/2 cups chickpea mixture on each of 4 plates; shave 1/2 oz cheese evenly over each serving.

Yield: 4 servings.

Penne with Chickpeas, Feta, and Tomatoes

from Cooking Light

8 oz uncooked penne
2 T olive oil
1/2 cup chopped shallots
3 garlic cloves, minced
1/2 cup chopped red bell pepper
1 15 oz can chickpeas, rinsed and drained
13 cups halved cherry tomatoes
3/4 cup crumbled feta cheese
1/3 cup small fresh basil leaves
1/2 t salt
1/2 t grated lemon rind
1/4 t freshly ground black pepper

1. Cook pasta and drain, reserving 1/4 cup cooking liquid.
2. Heat a large skillet over med-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; saute 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; saute 2 min, stirring occasionally. Add tomatoes; saute 2 min. Stir in pasta and reserved cooking liquid; cook 1 min or until thoroughly heated. Remove from heat. Add feta and remaining ingredients; toss to combine.

Yield: 4 servings

Pork Tenderloin, Pear, and Cranberry Salad

1 T cider vinegar
1 t Dijon mustard
3/4 t brown sugar
1 1/2 t minced fresh garlic, divided
1 1/4 t dried thyme, divided
1 pound pork tenderloin, trimmed and cut crosswise into 1/4 in thick slices
3/4 t salt, divided
3/4 t freshly ground black pepper, divided
2 T all-purpose flour
1/4 cup olive oil, divided
1/4 cup sliced shallots
1/4 cup dried cranberries
1/4 cup cranberry juice cocktail
6 cups baby spinach leaves
1 ripe red Anjou pear, thinly sliced

1. Combine vinegar, mustard, sugar, 1/2 t garlic, and 1/4 t thyme; set aside.
2. Combine pork and remaining 1 t garlic, remaining 1 tsp thyme, 1/2 t salt, and 1/2 t pepper; toss well to coat. Sprinkle pork mixture with flour; toss well. Let stand 5 min.
3. Heat 1 T oil in a medium saucepan over med heat. Add shallots to saucepan; cook 3 min or until shallots are tender and lightly browned, stirring occasionally. Add cranberries and juice; cook until liquid is reduced to 2 T. Reduce heat to med-low. Add vinegar mix; cook 1 min. Gradually add 1 T oil, remaining 1/4 t salt, and remaining 1/4 t black pepper, stirring well with a whisk. Cover and keep warm.
4. Heat 1 T oil in a large nonstick skillet over med-high heat. Add half of pork to skillet; cook 3 min or until browned, turning once. Remove pork from skillet. Repeat procedure with remaining 1 T oil and remaining pork. Toss pork with 1 T warm cranberry mixture.
5. Combine spinach and pear in a large bowl. Drizzle with remaining cranberry mix; toss well to coat. Top salads evenly with pork.

Yield: 4 servings.

Ma Po Tofu with Steamed Broccolini

from Cooking Light

1 14 oz package firm water-packed tofu, drained
1-2 T sriracha
1 1/2 T mirin (sweet rice wine)
1 T black bean garlic sauce
2 t sugar
1 cup chicken broth
1 T cornstarch
2 T less-sodium soy sauce
1 t chili oil
1 T canola oil
4 oz ground sirloin
1 T finely chopped garlic
2 t grated peeled fresh ginger
2 cups hot cookd long-grain white rice
8 oz steamed broccolini

1. Squeeze water out of tofu and cut into 1 in cubes.
2. Combine sriracha and next three ingredients. Combine broth and next three ingredients, stirring until smooth.
3. Heat canola oil in a large skillet over med-high heat. Add beef; stir-fry 3 min. Add garlic and ginger; stir-fry 30 seconds. Add sriracha mixture; cook 1 min, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and broccolini.

Yield: 4 servings.

Quinoa with Roasted Garlic, Tomatoes, and Spinach

from Cooking Light

1 whole garlic head
1 T olive oil
1 T finely chopped shallots
1/4 t crushed red pepper
1/2 cup uncooked quinoa, rinsed and drained
1 T dry white wine
1 cup fat-free, less-sodium chicken broth
1/2 cup baby spinach leaves 1/3 cup chopped seeded tomato (1 small)
1 T shaved fresh Parmesan cheese
1/4 tsp salt

1. Preheat oven to 350
2. Remove papery skin from garlic head and cut in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for other use. Bake at 350 for 1 hour; cool 10 min. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 min. Add quinoa to pan; cook 2 min, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 min or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

Serves 4

Whole-wheat pasta with edamame, arugula, and herbs

from Cooking Light

8 oz uncooked whole-wheat penne
2 T olive oil
1 T butter
2 cups frozen shelled edamame, thawed
2 cups loosely packed baby arugula
1 cup grape tomatoes, halved
1/4 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
3 T chopped fresh basil
1 T chopped fresh thyme
1/2 t kosher salt
2 oz fresh Parmigiano-Reggiano cheese, shaved

1. Cook pasta and drain.
2. Heat oil and butter in large skillet over med heat. Add edamame to pan; cook 2 min or until throughly heated, stirring occasionally. Combine pasta and edamame in large bowl. Stir in arugula and next 6 ingredients (through salt), tossing well. Sprinkle each serving with cheese.

Yield: 4 servings.

Grilled Pepper and Lentil Salad

from Cooking Light

1 red bell pepper, quartered and seeded
1 green bell pepper, same
1 yellow bell pepper, same
Cooking spray
1 1/8 t salt, divided
1/2 t freshly ground black pepper, divided
1 1/2 cups dried lentils (abou 3/4 pound)
1 small onion, peeled and halved
1 bay leaf
2/3 cup chopped plum tomato
1/2 cup chopped green onions
1/3 cup cilantro leaves
1/3 cup fresh lime juice
1/4 cup chopped pitted kalamata olives
3 T EVOO
1 t fennel pollen

1. Preheat grill to high
2. Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 min; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 t salt and 1/4 t freshly ground black pepper. Place peppers in a large bowl.
3. Rinse and drain lentils; place in a large saucepan. Cover with water to 3 in above lentils; add onion and bay leaf. Bring to boil. Cover, reduce heat, and simmer 20 min or until lentils are just tender. Drain lentils. Discard onion halves and leaf. Add lentils to bell peppers. Add remaining 5/8 t salt, remaining 1/4 t black pepper, tomato, and remaining ingredients to lentil mixtrue; stir well.

Yield: 6 servings.

Pan-grilled Pork Chops with Grilled Pineapple Salsa

4 4 oz center-cut loin pork chops
1 2/3 T lime juice, divided
4 slices pineapple
1 medium red onion cut into 1/2 in thick slices
1 T minced jalapeno pepper

Combine pork and 1 T juice, let stand 10 min. Heat a grill pan over med-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 min on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 t lime juice, jalapeno, and 1/8 t salt. Sprinkle pork with 1/2 t salt and 1/4 t freshly ground black pepper. Heat grill pan over med-high heat. Coat pan with cooking spray. Add pork; cook 4 min on each side or until done.

Yield: 4 servings.

from Cooking Light.

White Bean and Thyme Crostini

Arrange 8 1/4 in thick baguette slices on a baking sheet; brush with 2 t extra-virgin olive oil. Bake at 475 for 4 min or until golden. Saute 1/2 t minced garlic in 2 t EVOO for 30 seconds or until fragrant. Stir in 1/3 cup rinsed and drained cannellini beans, 1/8 t salt, and 1/8 t black pepper; mash with a fork. Add 1 T warm water and 1/2 t fresh lemon juice. Spread 1 t on each baguette slice; sprinkle evenly with 1 t fresh thyme leaves.

from Cooking Light.

Pasta with Asparagus, Pancetta, and Pine Nuts

from Cooking Light.

8 oz uncooked cavatappi pasta
1 pound asparagus, trimmed and cut diagonally into 1 1/2 inch pieces
1 t minced garlic
3 T pine nuts
2 oz diced pancetta
2 T fresh lemon juice
2 t EVOO
1/2 t kosher salt
1/4 t fresh ground black pepper
1/4 cup crumbled Parmigiano-Reggiano cheese

1. Preheat oven to 400.
2. Cook pasta by package directions. Add asparagus ot pan during last 3 min of cooking. Drain. Sprinkle pasta mixture with garlic; return to pan and toss well.
3. Arrange pine nuts in a single layer on a jelly-roll pan. Bake at 400 for 3 min or until golden and fragrant, stirring occasionally. Set aside.
4. Increase oven temp to 475.
5. Arrange pancetta on jelly-roll pan. Bake at 475 for 6 min or until crisp.
6. Combine lemon juice, EVOO, salt, and pepper, stirring with a whisk. Drizzle over pasta mixtrue; toss well to coat. Sprinkle with pine nuts, pancetta, and cheese.

Serve with white bean and thyme crostini (see separate post).

Yield: 4 servings

Spicy Shrimp and Grits

from Cooking Light

3 cups 1% low-fat milk
1 cup water
1 T butter
1/2 t salt, divided
1/4 t black pepper, divided
1 cup uncooked quick-cooking grits
1/2 cup grated fresh Parmesan cheese
4 slices applewood-smoked bacon
1 lb peeled, deveined large shrimp
1 cup thinly vertically sliced white onion
2 cups grape tomatoes, halved
1 t hot pepper sauce or chopped chipotle chile, canned in adobo sauce
1/8 t ground or crushed red pepper
1/4 cup green onion strips

1. Combine milk, water, butter, 1/4 t salt, and 1/8 tsp pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 min or until thick, stirring occasionally. Remove from heat; stir in cheese.
2. While grits cook, cook bacon in a large nonstick skillet over med heat until crisp. Remove bacon from pan, reserving 2 t drippings; crumble bacon. Add shrimp to drippings in pan; cook 2 min on each side or until done. Remove shrimp from pan. Add white onion to pan; saute 1 min. Stir in bacon, tomatoes, remaining 1/4 t salt, and remaining 1/8 t pepper; saute 2 min, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.

Yield: 4 servings.

Chipotle Chicken Cheesesteaks

1 7 oz can chipotle chiles in adobo sauce
2 t olive oil, divided
12 oz chicken cutlets, thinly sliced
1 cup vertically sliced onion
1 cup red bell pepper strips
2 t bottled minced garlic
1/4 t dried thyme
1/4 t salt
1 cup shredded reduced-fat sharp cheddar cheese
4 hoagie rolls

1. Remove 1 chile and 1 T adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.
2. Heat 1 tsp oil in a large cast-iron skillet over medium-high heat. Add chicken; saute 4 min or until done. Remove chicken from pan. Heat remaining 1 t oil in pan over med-high heat. Add onion, bell pepper, garlic, and thyme; saute 4 min. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 min, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture among rolls.

Yield: 4 servings.

Turkey Panini with Watercress and Citrus Aioli

from Cooking Light

2 T canola mayonnaise
1/4 t grated lime rind
1/4 t grated lemon rind
1 t fresh lemon juice
1/4 t freshly ground black pepper
1 garlic clove, minced
8 slices white bread
1/2 pound deli-sliced smoked turkey
2 cups trimmed watercress
4 slices provolone cheese

1. Heat a grill pan over medium high heat.
2. Combine first 6 ingredients; spread evenly over four bread slices. Top evenly with turkey, watercress, cheese, and remaining bread slices.
3. Coat grill pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches to press gently to flatten. Cook 2 min on each side (leave skillt on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.

Yield: 4 servings.

Barley, Butternut Squash, and Shiitake Risotto

from Cooking Light

3 cups cubed peeled butternut squash (~1.5 lbs)
3 T olive oil, divided
3/4 t kosher salt, divided
2 cups thinly sliced shiitake mushroom caps (~1/2 lb)
1/3 cup finely chopped red onion
1 cup uncooked pearl barley
2 garlic cloves, chopped
2/3 cup white wine
3 1/2 cups organic vegetable broth
1/4 t black pepper
4 oz Taleggio cheese, diced
2 T fresh thyme leaves

1. Preheat oven to 450.
2. Combine squash, 1 T oil, and 1/4 t salt; toss well to coat. Arrange squash mixture in a single layer on a baking sheet. Bake at 450 for 25 min, stirring once.
3. Heat 1 T oil in a large Dutch oven over medium-high heat. Add mushrooms; saute 5 min or until browned, stirring occasionally. Transfer mushroom mix to a bowl; keep warm.
4. Heat remaining 1 T oil in pan. Add onion, saute 4 min or until tender, stirring occasionally. Add barley and garlic; cook 1 min, stirring constantly. Add wine; bring to a boil. Cook 3 min or until liquid is nearly absorbed. Add broth, remaining 1/2 t salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 30 min or until barley is tender and liquid is nearly absorbed. Remove from heat; add cheese, stirring until cheese melts. Stir in squash, mushrooms, and thyme. Serve immediately.

Yield: 6 servings

Bacon and butternut pasta

3 1/4 t salt, divided
8 oz uncooked fettuccine
2 bacon slices
2 T butter
3 cups cubed peeled butternut squash
2 garlic cloves, minced
1/2 cup crubmled blue cheese
1/2 cup sliced green onions

1. Bring 3 qts water and 1 Tbsp salt to a boil in large saucepan. Add pasta; cook for 8 min. Drain in a colander over a bowl, and reserve 1/3 cup cooking liquid.
2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 2 t drippings in pan. Crumble bacon and set aside. Add butter to drippings in pan; cook 30 seconds or until butter melts. Increase heat to med-high. Add squash; saute 7 min or until almost tender. Add garlic; cook 1 min, stirring constantly. Stir in remaining 1/4 t salt, pasta, reserved cooking liquid, and cheese; cook 2 minutes or until pasta is al dente, stirring frequently. Sprinkle with bacon and onions.

Yield: 4 servings

Spicy Ethiopian Red Lentil Stew

from Cooking Light

2 t canola oil
2 cups chopped red onion
1 T minced peeled fresh ginger
3 garlic cloves, minced
3 T tomato paste
1 1/2 T Berbere spice
3 cups organic vegetable broth
1 cup dried small red lentils
1/4 t salt
1/4 cup finely chopped fresh cilantro
4 cups hot cooked basmati rice

1. Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 15 min or until tender, stirring occasionally. Add ginger and garlic; cook 5 min, stirring frequently. Stir in tomato paste and Berbere spice; cook 1 min, stirring to combine. Gradually add broth, stirring with a whisk until blended. Increase heat to med-high; bring to a simmer.
2. Rinse lentils until cold water; drain. Add lentils to broth mixture; simmer, partially covered, 35 min or until lentils are tender, stirring occasionally. Stir in salt. Sprinkle with cilantro; serve over rice.

Yield: 4 servings.

Almost meatless sloppy joes

from Cooking Light

2 T olive oil
1/2 cup finely chopped white onion
1 T minced garlic
1/2 t salt
1/4 t freshly ground black pepper
6 oz ground sirloin
1/2 cup grated carrot
2 t chili powder
1 t brown sugar
1/2 t dried oregano
1/4 t ground red pepper
2 cups canned crushed tomatoes
1 15.5 oz can low sodium red beans, rinsed, drained, and divided
4 2 oz whole wheat sandwich rolls, split and toasted
4 1/4 in thick red onion slices, separated into rings

1. Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, salt, pepper, and beef to pan; cook 5 min or until meat is browned and vegetables are tender, stirring occasionally to crumble beef.
2. Add carrot, chili powder, sugar, oregano, and red pepper; cook 2 min, stirring occasionally. Stir in tomatoes; bring to a boil. Reduce heat to med; cook 10 min or until thickened and carrot is tender, stirring occasionally.
3. Partially mash 1 cup beans with a fork or potato masher. Add mashed beans and remaining whole beans to pan; cook 1 min or until thoroughly heated. Spoon 1 cup bean mixture onto bottom half of each roll; top each serving with 1 red onion slice and top half of roll.

Yield: 4 servings

Sloppy lentils in pita

from Cooking Light

1 T olive oil
3/4 cup finely chopped onion
1 T minced garlic
1/2 t salt
1/4 t freshly ground black pepper
8 oz lean ground lamb
3/4 cup dried brown lentils
1 t ground cumin
1 t dried thyme
1 cup water, divided
2 cups diced plum tomatoes or boxed diced tomatoes, undrained
1 bay leaf
4 6 in whole-wheat pitas, cut in half
1/2 cup plan 2% Greek-style yogurt
1 cup thinly sliced cucumber
Chopped fresh mint (optional)

1. Heat olive oil in a large skillet over med-high heat. Add onion, garlic, salt, pepper, and lamb; cook 5 min or until lamb is browned and vegetables are tender, stirring occasionally to crumble lamb.
2. Add lentils, cumin, and thyme; stir until seasonings become fragrant. Add 1/2 cup water, tomatoes, and bay leaf; bring to a boil. Cover, reduce heat to medium, and cook 15 min. Stir lentil mixture; add remaining 1/2 cup water. Cover and cook 15 min or until lentils are tender and mixture is thick (add additional water as needed). Discard bay leaf. Fill each pita half with 1/2 cup lentil mixtrue. Spoon 1 T yogurt into each pita half; top with 2 T cucumber. Sprinkle with mint, if desired.

Yield: 4 servings

Spring linguine with basil

9 oz uncooked fresh linguine
1 cup shelled fresh green peas
4 t EVOO
1 T unsalted butter
2 T fresh lemon juice
1/2 t salt
1/4 t freshly ground black pepper
1/4 cup thinly sliced fresh basil
2 oz shaved fresh Parmigiano-Reggiano cheese

1. Cook pasta. Add peas to pasta during teh last 2 min of cooking time. Drain pasta mix in a colander over a bowl, reserving 1/4 cup pasta liquid.
2. Heat oil and butter in pan over med heat 1 min or until butter melts. Remove from heat; stir in pasta mix, reserved pasta water, juice, salt, and pepper; toss well.
3. Divide pasta mix evenly among 4 bowls; top each serving with 1 T basil and baout 2 T chese.

Yield: 4 servings.

Seared Salmon with Jalapeno Ponzu

from Cooking Light.

(serve with rice)

1/4 cup less-sodium soy sauce
2 T fresh orange juice
2 T mirin (sweet rice wine)
1 T fresh lemon juice
1 T dark sesame oil
4 6 oz salmon fillets
1 large jalapeno pepper, cut crosswise into thin slices

1. Combine first 4 ingredients in a small bowl; mix well.
2. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, skin side down; cook 4 min on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates and top evenly with jalapeno slices. Spoon about 2 T of soy sauce mixture over each serving; let stand 10 minutes before serving.

Yield: 4 servings.

Easy Penne and Tuna Salad

from Cooking Light

1 large red bell pepper
4 quarts water
2 1/4 tsp salt, divided
6 oz uncooked penne pasta
2 cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 T red wine vinegar
1 T capers, drained
1 T extra-virgin olive oil
1 7.8 oz jar premium tuna, drained and flaked

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet; flatten with hand. Broil 15 min or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and chop.
3. Bring 4 qts water and 2 t salt to a boil in a large saucepan. Cook pasta according to package, omitting additional salt and fat. Drain and rinse with cold water; drain well.
4. Combine bell pepper, pasta, remaining 1/4 t salt, arugula, and remaining ingredients in a large bowl; toss well.

Yield: 4 servings.

Spring Vegetable Carbonara

from Cooking Light

1/2 cup frozen green peas, thawed
12 oz asparagus, trimmed and cut into 1 in pieces
8 oz uncooked cavatappi pasta
1/2 cup grated pecorino Romano cheese
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 large eggs, lightly beaten
4 slices center-cut bacon, chopped
1 cup chopped, seeded red bell pepper

1. Cook peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water; drain. Cook pasta according to package, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Combine pasta and vegetables.

2. Combine cheese and the next three ingredients (through eggs) in a bowl, stirring well with a whisk. Gradually add hot cooking liquid to egg mixture, stirring constantly with a whisk. Cook bacon in a large skillet over medium heat until crips, stirring occasionally. Remove bacon from pan, reserving 1 Tbsp drippings in pan. Add bacon to pasta mixture. Cook bell pepper in drippings for 3 min, stirring occasionally. Add pasta mix; cook 1 min or until thoroughly heated. Remove pan from heat, and stir in egg mix. Return pan to low heat; cook for 2 min or until sauce thickens slightly, stirring constantly.

Yield: 4 servings.

Indian-Style Tofu and Cauliflower with Chutney

from Cooking Light

1 14 oz package firm water-packed tofu, drained
1 medium onion, cut into 6 wedges
2 Tbsp canola oil
1 tsp brown mustard seeds
3/4 tsp cumin seeds
2 tsp curry powder
4 garlic cloves
1 1/2 in piece fresh ginger, peeled and coarsely chopped
4 cups cauliflower florets (about 1 1/4 pounds)
1/4 cup water
1 tsp salt
1 14.5 oz can diced tomatoes, undrained
4 1/2 cups hot cooked basmati rice
1/4 cup plain fat-free yogurt
1/4 cup chopped fresh cilantro

1. Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 min. Discard paper towels. Cut tofu into 1/2-in cubes.
2. Place onion in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop. Add onion and curry powder; cook 10 min, stirring frequently. Increase heat to medium-high; cook 2 min or until onion is golden, stirring constantly.
3. Place garlic and giner in food processor; process until a smooth paste forms. Stir garlic mixture into onion mixtrue; saute 1 min, stirring constantly. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 min. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
4. Spoon 3/4 cup rice onto each of 6 plates; top each serving with 1 cup tofu mixture. Spoon 2 tsp yogurt over each serving; sprinkle with cilantro.

Yield: 6 servings.

Hot and Sour Soup with Tofu

from Cooking Light

(White pepper gives the soup mild heat; for more spice, stir in sambal oelek.)

1 (14 oz) package firm water-packed tofu, drained
1 3/4 cups water, divided
1 1/2 oz package dried sliced shiitake mushroom caps
4 cups fat-free, less-sodium chicken broth
1/4 cup white vinegar
2 Tbsp less-sodium soy sauce
1 Tbsp finely chopped peeled fresh ginger
2 tsp sugar
3/4 tsp white pepper
1 garlic clove, minced
2 1/2 Tbsp cornstarch
1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
1 large egg, lightly beaten
1/2 cup thinly diagonally sliced green onion tops

1. Place tou on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 min. Discard paper towels and cut tofu into 1-in cubes.
2. Bring 1 1/2 cups water to a boil in a small saucepan; remove from heat. Stir in mushrooms; let stand 30 min. Stir in broth and next 6 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 min, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture, tofu, and bamboo shoots into broth mixture; bring to a boil. Cook 1 min, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.

Yield: 6 servings

Citrus Tilapia

4 tilapia fillets
Cooking spray
1/2 cup fresh orange juice (about 1 orange)
3 Tbsp fresh lime juice
1 Tbsp brown sugar
1 Tbsp extra-virgin olive oil
2 tsp lower-sodium soy sauce
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp ground red pepper
2 garlic cloves, crushed
1/2 tsp paprika

1. Arrange fish in a single layer in a shallow roasting pan coated with cooking spray. Combine orange juice and next 9 ingredients (through garlic); pour over fish. Let stand 15 min.
2. Preheat broiler.
3. Sprinkle fish with paprika; broil 15 min or until desired degree of doneness. Drizzle sauce over fish.

Yield: 4 servings.

Edamame Succotash

from Cooking Light.

1 slice center-cut bacon
1 Tbsp butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 16 oz bag frozen, shelled edamame, thawed
2 Tbsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 Tbsp torn basil

1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 tsp drippings in pan; coarsely chop bacon.
2. Increase the heat to medium-high. Melt butter in drippings in pan. Add conion; saute 3 min, stirring occasionally. Add corn kernels; saute for 3 min or until lightly charred. Add edamame, and saute for 3 min, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

Yield: 4 servings.

Turkey Reuben Panini

from Cooking Light

8 slices rye bread
1/4 cup fat-free Thousand Island dressing
8 slices reduced-fat Swiss cheese
1/4 cup refrigerated sauerkraut, rinsed and drained
8 oz deli low-sodium turkey breast

Put the sandwiches together. Heat a large skillet over medium-high heat. Add sandwiches; place another heavy skillet on top of sandwiches; press gently to flatten. Cook 2 min on each side or until browned and cheese melts.

Yield: 4 servings.

Shiitake and Sweet Pea Risotto

from Cooking Light

4 cups fat-free, less-sodium chicken broth
1 Tbsp butter
1/2 cup finely chopped onion
1.5 tsp minced garlic, divided
1 cup uncooked Arborio rice
1/2 cup dry white wine
1 Tbsp extra-virgin olive oil
4 cups thinly sliced shiitake mushroom caps
2 tsp chopped fresh thyme, divided
3/4 cup frozen green peas
6 Tbsp grated fresh Parmigiano-Reggiano cheese, divided
1/4 tsp freshly ground black pepper

1. Bring broth to a simmer in a medium saucepan; keep warm over low heat.
2. Melt butter in large skillet over medium heat. Add onion; cook 2 minutes. Add 1 tsp garlic; cook 30 seconds, stirring constantly. Ad rice; cok 1 minute, stirring constantly. Add wine; cok 2 min or until liquid is absorbed, stirring frequently. Stir in 1/2 cup broth; cook 2 min or until liquid is absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).
3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 5 min or until tender. Add remaining 1/2 tsp garlic and 1 tsp thyme; saute 1 min. Set aside.
4. Stir mushrooms, remaining 1 tsp thyme, peas, 1/4 cup cheese, and pepper into risotto; cook 3 min. Spoon about 1 1/4 cups risotto into each of 4 bowls; sprinkle with 1 1/2 tsp cheese.

Yield: 4 servings

Szechuan-Style Tofu with Peanuts

from Cooking Light

2 (3.5 oz) bags boil-in-bag jasmine rice
1 14 oz package water-packed firm tofu, drained and cut into 1 inch pieces
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1 Tbsp sambal oelek (ground fresh chile paste)
1 Tbsp less-sodium soy sauce
1 tsp cornstarch
2 tsp black bean garlic sauce
1 Tbsp canola oil
1/4 tsp salt
1 8 oz package presliced mushrooms
1/2 cup matchstick-cut carrots
1 Tbsp ground fresh ginger
1/2 cup chopped green onions
1/4 cup unsalted dry-roasted peanuts, chopped

1. Preheat broiler.
2. Cook rice according to package directions, omitting salt and fat.
3. Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
4. While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
5. Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; saute 4 min or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger, cook 1 min. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.

Yield: 4 servings.

Summer Squash Croquettes

4 2/3 cups coarsely chopped yellow squash (about 1 1/4 lbs)
1/2 cup chopped green oinions
1 cup crushed saltine crackers (about 30)
1/2 tsp salt
1/2 tsp sugar
2 large eggs
1/4 cup yellow cornmeal
Cooking spray
1 Tbsp canola oil, divided
Sliced green onions (optional)

1. Steam squash and 1/2 cup onions, covered, 15 min or until tender. Drain well. Mash mixture with a fork. Stir in crackers and next 3 ingredients (through eggs). Cover and chill for 3 hours; drain well in a fine mesh strainer.
2. Place cornmeal in a shallow dish. Divide squash mixture into 12 equal portions, shaping each portion into a 1/2 inch thick patty. Lightly coat each patty with cooking spray.
3. Heat 1 tsp canola oil in a large nonstick skillet coated with cooking spray over medium-high heat. Place 4 patties in pan; cook 1 1/2 min on each side or until golden. Remove patties from pan. Repeat procedure twice with remaining oil and patties. Garnish with onions if desired. Serve immediately.

Yield: 6 servings.

Bourbon Baked Beans

from Cooking Light.

Check your beans 10-15 minutes ahead of time to make sure they'r enot drying out.

1 pound dried navy beans (about 2 1/2 cups)
3 applewood-smoked bacon slices
1 cup finely finely chopped onion
5 cups water, divided
1/2 cup maple syrup, divided
1/4 cup plus 2 Tbsp bourbon, divided
1/4 cup Dijon mustard
1 1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1 Tbsp cider vinegar
1 tsp salt

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 in above beans; cover and let stand 8 hours or overnight. Drain beans. Wipe pan dry with paper towel.
2. Preheat oven to 350.
3. Heat pan over medium-high heat. Add bacon to pan, and cook for 4 minutes or until crisp. Remove from pan, reserving 1 1/2 Tbsp drippings in pan; crumble bacon. Add onion to drippings in pan; cook for 5 min or until onion begins to brown, stirring frequently. Add beans, bacon, 4 cups water, 1/4 cup maple syrup, 1/4 cup bourbon, and next 3 ingredients (through pepper) to pan. Bring to a boil; cover and bake at 350 for 2 hours.
4. Stir in remaining 1 cup water, remaining 1/4 cup maple syrup, and remaining 2 Tbsp bourbon. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in vinegar and salt.

Yield: 6 1/2 cups.

Risotto Primavera

from Cooking Light

1 Tbsp olive oil, divided
1/2 tsp salt, divided
1 pint cherry tomatoes
3 1/4 cups water
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 cups chopped onion
1 1/2 cups Arborio rice
2 Tbsp white wine vinegar
1/2 cup frozen green peas
12 oz asparagus, trimmed and cut into 1-inch pieces
2 oz pecorino Romano cheese, divided
1 tbsp lemon juice
1/4 tsp black pepper

1. Preheat oven to 400.
2. Toss 1 1/2 tsp olive oil, 1/8 tsp salt, and tomatoes on a parchment lined jelly-roll pan. Bake at 400 for 15 min or until tomatoes burst.
3. Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).
4. Heat remaining 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add onion to pan; cook 5 min, stirring frequently. Add rice; cook 1 min. Stir in vinegar; cook 30 seconds or until the liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat; grate 1 oz cheese. Stir in grated cheese, remaining 3/8 tsp salt, and juice. Spoon about 1 3/4 cups risotto into each of 4 bowls; top evenly with tomatoes. Shave remaining cheese evenly over each serving; sprinkle with pepper.

Yield: 4 servings.

Ruby Port and Rhubarb Risotto with Sugared Strawberries

Cooking Light.

2 cups sliced strawberries
3/4 cup plus 1 Tbsp sugar, divided
2/3 cup ruby port
1 1/2 cups chopped rhubarb
3 1/2 cups water, divided
2 cups whole milk
1/4 tsp salt
1/8 tsp freshly ground nutmeg
2 Tbsp butter
1 cup uncooked Arborio rice other medium-grain rice
1/2 tsp vanilla extract
1/4 cup (2 oz) mascarpone cheese

1. Combine strawberries and 1 Tbsp sugar in small bowl. Set aside.
2. Combine port and 1/4 cup sugar in a small saucepan over medium-high heat. Bring to a boil; cook 7 min or until slightly thickened. Stir in rhubarb; cook 7 min.
3. Bring 3 1/2 cups water to a simmer in a small aucepan (do not boil). Keep warm over low heat. Combine milk, remaining 1/2 cup sugar, salt, and nutmeg in a separate saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large Dutch oven. Add rice to pan; cook 1 min, stirring constantly. Stir in 1 cup hot water; cook 3 min or until liquid is nearly absorbed, stirring constantly. Add remaining water, 1/2 cup at a time, stirring constantly until each portion of water is absorbed before adding the next. Add milk mixture, 1/2 cup at a time, stirring constantly until each portion of milk is absorbed before adding the next (about 30 min total). Stir in vanilla; cook 1 min. Remove from heat; stir in mascarpone until cheese melts. Place about 1/2 cup risotto in each of 8 bowls and top with 2 Tbsp port mixture and 1/4 cup strawberry mixture.

Yield: 8 servings.

Bacon and Wild Mushroom Risotto with Baby Spinach

from Cooking Light

4 cups chicken stock
6 bacon slices, chopped
1 cup chopped shallots
1 Tbsp extra-virgin olive oil
1 tsp chopped fresh thyme
4 garlic cloves, minced
4 oz cremini mushrooms, sliced
4 oz shiitake mushrooms, stemmed and sliced
4 oz oyster mushrooms, sliced
1 cup uncooked Arborio rice or other medium-grain rice
1/3 cup Madeira wine or dry sherry
4 cups baby spinach
1/2 cup (2 oz) grated fresh Asiago cheese
1/2 tsp salt
1/4 tsp freshly ground black pepper

1. Bring chicken stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large dutch oven over medium heat. Add bacon to pan; cook 8 min or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 min or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 min, stirring occasionally. Add rice, and cook 1 min, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly. Stir in spinach, cheese with last 1/2 cup of stock.

Yield: 6 servings.

Potato Leek Soup

Ingredients

• 1 large or 2 small leeks, about 1 pound
• 
  
• 2 tablespoons butter
• 2 strips bacon, chopped
• 1/2 cup dry white wine
• 5 cups chicken stock
• 2 bay leaves
• 1/2 tsp. ground black pepper
• 1/2 tsp. white pepper
• 1 1/2 tsp. salt
• 2 tsp. fresh thyme
• 1 to 1 1/4 pounds russet potatoes, diced
• 1/2 to 3/4 cup creme fraiche or heavy cream
• 2 tablespoons snipped chives

Preparation

1. Trim the green portions of the leek, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
2. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. 
3. Add the chopped leeks and cook until wilted, about 5 minutes. 
4. Add the wine and bring to a boil. 
5. Add the black pepper, thyme, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful.
6.  Puree the soup in a food processor or with an immersion blender directly in the pot. 
7. Stir in the creme fraiche/heavy creme and adjust the seasoning, if necessary. 
8. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

Adapted from Recipe courtesy Emeril Lagasse, 2003 http://www.foodnetwork.com/recipes/emeril-lagasse/potato-and-leek-soup-recipe2/index.html

Tomato Bisque

Ingredients

• 4 tablespoons unsalted butter
• 2 strips of bacon minced
• 1 Spanish onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 4 cloves garlic, minced
• 5 tablespoons all-purpose flour
• 5 cups chicken broth, homemade or low-sodium canned
• 1 (28-ounce) can whole, peeled tomatoes (with liquid), roughly chopped
• 1.5 teaspoon dried parsley
• 1.5 teaspoons dried thyme
• 1 bay leaf
• 1 cup heavy cream (optional for lighter options)
• 1 3/4 teaspoon kosher salt
• Freshly ground black pepper

Preparation

1. Heat the butter in a large soup pot over medium-high heat. 
2. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. 
3. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
4. Stir in the flour and cook, stirring, for 3 minutes. 
5. Pour in the broth and tomatoes and bring to a boil while whisking constantly. 
6. Add parsley sprigs, thyme, and bay leaf.
7. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
8. When the soup base is cool, remove and discard the bay leaf.
9. Blend with immersion blender or if unavailable, working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
10. Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

Adapted from Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/tomato-bisque-recipe/index.html

Carrot Cake Pancakes

1 1/4 cups flour
1/4 cup chopped walnuts, toasted
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
dash of ground cloves
dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 Tbsp canola oil
1 1/2 tsp vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 Tbsp butter, softened
2 Tbsp honey

1. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixtrue, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 batter mounds (1/4 cup each) onto pan and cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over and cook 1 min or until bottoms are lightly browned. Repeat. Combine butter and honey in small bowl to serve with pancakes.

Yield: 6 servings.

Cooking Light.

Roast Chicken with Potatoes and Butternut Squash

2 Tbsp minced garlic, divided
1 tsp salt, divided
3/4 tsp ground black pepper, divided
1/2 tsp dried rubbed sage
1 (3.5 lb) roasting chicken
cooking spray
12 oz red potatoes, cut into wedges
1 1/2 cups cubed peeled butternut squash (about 8 oz)
2 tbsp butter, melted

1. Preheat oven to 400.
2. Combine 1 1/2 Tbsp garlic, 1/2 tsp salt, 1/2 tsp pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on a rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 tsp garlic, 1/2 tsp salt, and 1/4 tsp pepper. Arrange vegetable mixture around chicken. Bake at 400 for one hour or until a thermometer inserted into meaty part of thigh registers 165. Let stand 10 minutes and discard skin.

Yield: 4 servings.

Cooking Light.

Shrimp Fra Diavolo

8 oz uncooked linguine
2 Tbsp extra-virgin olive oil, divided
1 1/2 Tbsp minced garlic, divided
1 lb medium shrimp, peeled and deveined (small are ok)
3/4 cup diced onion
1 tsp crushed red pepper
1/2 tsp dried basil
1/2 dried oregano
2 Tbsp tomato paste
1 Tbsp fresh lemon juice
1 3/4 cups canned crushed tomatoes
1/4 tsp salt
1 can diced tomatoes, drained (14.5 oz)

1. Cook pasta according to package; drain and keep warm.
2. While pasta cooks, heat 1 Tbsp oil in a large nonstick skillet over medium-high heat. Add 1 1/2 tsp garlic and shrimp; saute for 3 minutes or until shrimp are done. Remove from pan; keep warm.
3. Add remaining 1 Tbsp oil and onion to pan; saute 5 minutes or until softened. Stir in remaining 1 Tbsp garlic, pepper, basil, and oregano. Cook 1 min, stirring constantly. Stir in tomato paste and lemon juice; cook 1 min or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 min or until thickened. Return shrimp to pan; cook for 2 min or until thoroughly heated. Serve over pasta.

Yield: 4 servings.

Cooking Light.

Salmon Croquettes

1/4 cup organic canola mayonnaise, divided
4 tsp fresh lemon juice, divided
2 1/2 tsp Dijon mustard, divided
1/4 cup finely chopped green onions
2 Tbsp minced red bell pepper
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp ground red pepper
2 6 oz packages skinless, boneless pink salmon
1 large egg, lightly beaten
1 cup panko
1 Tbsp canola oil
1 tbsp chopped fresh parsley
1 tsp finely chopped capers
1/2 tsp minced garlic
1/8 tsp salt

1. Combine 2 Tbsp mayonnaise, 1 Tbsp juice, 1 1/2 tsp mustard, and next 7 ingredients (through egg), stirring well. Add panko, toss. Shape mixture into 8 patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 min on each side or until browned.
3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Yield: 4 servings.

Cooking Light.

Jalapeno, Sausage, Jack, and Egg Breakfast Braid

1 can (13.8 oz) refrigerated pizza crust dough
Cooking spray
1 Tbsp olive oil
1/4 cup chopped onion
4 oz sausage with jalapeno peppers, chopped
2 large eggs, lightly beaten
1/2 cup shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeno peppers
1 large egg white, lightly beaten

1. Preheat oven to 425.
2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15x10 inch rectangle.
3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 min or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.
4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2 inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeno peppers.
5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife. Arrange strips over filling alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425 for 15 minutes or until golden brown. Let stand 5 min. Cut crosswise into slices.

Yield: 6 servings.

Cooking Light.

Spicy Avocado and Bean Dip

1/4 cup fresh lime juice, divided
1/4 cup bottled salsa
1/4 tsp kosher salt, divided
1/8 tsp ground chipotle chile peper
2 cans black beans (30 oz), rinsed and drained
3/4 cup (6 oz) low-fat cream cheese
2 ripe peeled avocados
2 garlic cloves
1 1/2 cups shredded iceberg lettuce
1 1/4 cups diced tomato

1. Place 2 Tbsp juice, salsa, 1/8 tsp salt, pepper, and beans in a food processor; process until smooth. Spread bean mixture in bottom of 11x7 baking dish.
2. Combine remaining 2 Tbsp juice, remaining 1/8 tsp salt, cream cheese, avocados, and garlic in a food processor bowl; process until smooth. Spread avocado layer over bean mixture. Top with lettuce, tomato.

Yield: 20 servings.

Cooking Light.

Orange-Vanilla Yogurt Cake

Cake
2 1/4 cups flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 vanilla bean, split lengthwise
2 tsp grated orange rind
3 Tbsp fresh orange juice
8 oz fat-free vanilla yogurt
Cooking spray

Syrup
1/2 cup water
1/4 cup granulated sugar
2 Tbsp fresh orange juice
1 Tbsp Grand Marnier
1 tsp vanilla extract

1. Preheat oven to 350.
2. To prepare cake, combine flour, baking powder, baking soda, and salt in a medium bowl; stir with a whisk. Place 1 cup sugar and butter in a bowl; beat with a mixer at high speed for 2 min. Add eggs, one at a time, beating well after each addition. Scrape seeds from vanilla bean; add to butter mixture. Add rind, juice, and yogurt to bowl; mix until smooth. Gradually add flour mixture and beat on low until just combined. Pour batter into a 9x5 inch loaf pan coated with cooking spray. Bake at 350 for one hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; pierce top of cake with a fork or wooden skewer.
3. To prepare syrup, combine water, 1/4 cup sugar, and juice in a small aucepan. Bring to a boil; cook 7 min or until reduced to 1/3 cup. Remove from heat; stir in liqueur and vanilla. Brush syrup over top and sides of cake. Cool completely.

Yields 12 servings.

source: Cooking Light. (or not so light)

Baked Tortellini with Three Sauces

(from ??? via Carol Stephenson)

1 lb ground pork sausage
1 onion, chooped
2 Tbsp flour
1 jar pasta sauce (26 oz)
1/3 cup water
1 package frozen cheese tortellini (still frozen) (19 oz)
1 jar pesto sauce (8 oz)
1 jar garlic Alfredo sauce (16 oz)
1/3 cup grated Parmesan cheese

Preheat oven to 350F. Spray a 9x13 in glass baking dish with nonstick cooking spray and set aside.
In large skillet, cook sausage with onion, breaking up sausage with a fork until the meat is browned and the onion is tender. Drain, if necessary. Sprinkle flour over the meat mixture and cook for 1-2 minutes.
Add pasta sauce and water and bring to a simmer. Remove from heat and stir in tortellini and pesto sauce. Spread in prepared pan.
Top with Alfredo sauce and sprinkle with cheese. Bake for 40-50 minutes or until the casserole bubbles and cheese melts and starts to brown. Let stand for 10 min before serving.

Serves 8.