Indian-Spiced Salmon with Basmati Rice

from Cooking Light

Rice:
2 C water
1 C uncooked basmati rice
1/4 t salt
3 T chopped fresh flat-leaf parsley
4 t roasted salted cashew pieces

Salmon:
1/2 t ground ginger
1/2 t garam masala
1/2 t ground coriander
1/4 t ground turmeric
Dash of kosher salt
Dash of ground red pepper
4 (6 oz) skinless salmon fillets
Cooking spray

1. To prepare rice, bring water to a boil in a small saucepan. Stir in rice and 1/4 t salt; cover, reduce heat, and cook for 20 min or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.
2. To prepare salmon, preheat broiler.
3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over the salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 min or until desired degree of doneness. Serve salmon with rice.

Yield: 4 servings.

Quinoa with Dried Cherries and Pistachios

from Cooking Light

1 3/4 C uncooked quinoa
2 T plus 2 t extra-virgin olive oil, divided
3 T finely chopped shallots
2 C water
1/3 cup dry white wine
1/2 t salt
3 T fresh lemon juice
1/4 t freshly ground pepper
1/2 cup dried sweet cherries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh mint
1/4 C chopped fresh parsley

1. Rinse and drain quinoa. Heat 2 t oil in a large saucepan over med-high heat. Add shallots to pan; saute 2 minute or until tender. Add 2 C water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. Combine remaining 2 T olive oil, lemon juice, and pepper in a large bowl. Stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

Yield: 8 servings.

Hoppin' John's Cousin

from Cooking Light

1 C dried black-eyed peas
2 t olive oil
1 Cup chopped onion
1/2 C finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic clvoes, minced
1 jalapeno pepper, seeded and minced
1/2 t paprika
1/2 t ground cumin
2 cups water, divided
1 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 t chopped fresh thyme
1/2 t freshly ground black pepper
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
3 oz andouille sausage, cut into 1/4 in cubes
1 (14.5 oz) can diced tomatoes
1 bay leaf
1 C water
1/2 cup uncooked long-grain rice
1/4 cup thinly sliced green onions

1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 in above peas; soak for 8 hours or overnight. Drain.
2. Heat oil in a Dutch oven over med-high heat. Add onion and next 4 ingredients (through jalapeno) and saute 7 min or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.
3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 min or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions.

Yield: 8 servings.

Sesame Soy Meatballs

from Cooking Light

(Serve with snap peas and two cups rice tossed with 1 T chile paste)

1/3 C minced green onions
2 T brown sugar
3 T low-sodium soy sauce
2 T dark sesame oil
1 T chile paste (such as sambal oelek)
1/4 tsp salt
6 garlic cloves, finely minced
1 lb ground sirloin
Cooking spray

1. Preheat oven to 400.

2. Combine first 7 ingredients in a bowl. Add beef; mix gently to combine. With moist hands, shape beef mixture into 20 meatballs.

3. Heat a large cast-iron skillet over med-high heat. Add half of the meatballs to pan; cook 4 minutes, turning to brown meatballs on all sides. Arrange browned meatballs in a single layer on a jelly-roll pan coated with cooking spray. Repeat with remaining meatballs. Bake meatballs at 400 for 7 minutes or until done.

Yield: 4 servings.

Rotini and Cheese

from Cooking Light

2 bacon slices
1 T butter
1 T olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 t flour
2 t Dijon mustard
1 cup low-fat milk
3/4 cup shredded sharp cheddar cheese
1/2 t kosher salt
1/4 t freshly ground black pepper
5 C hot cooked rotini
3/4 C frozen green peas, thawed

1. Cook bacon in a large nonstick skillet over med heat until crisp. Remove bacon from pan; crumble. Increase heat to med-high. Add butter and oil to drippings in pan; swirl to coat. Add onion; saute for 5 min, stirring occasionally. Ad garlic; saute for 30 seconds, stirring constantly. Add flour and saute 1 minute, stirring frequently. Stir in mustard. Gradually add 1 C milk, stirring constantly with a whisk, and bring to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 min. Add cheese, salt, and pepper, stirring with a whisk until smooth.
2. Place pan over low heat. Stir in bacon, pasta, and peas. Cook for 1 min or until thoroughly heated, tossing to coat.

Yield: 4 servings.

Grandma Driscoll's Potato Salad

Cube potatoes
Chopped onion
Salt and pepper

Sliced hard-boiled eggs on top
(Can also add celery, cubed cucumber, and/or radishes)

Boil potatoes (but don't over-boil them!)

Make dressing in a separate boil:
Mayonnaise
Chili sauce (Russian dressing instead, if you can find it)
Touch of lemon juice

Then mix dressing with potatoes

Mix in a little bit of Thousand Island dressing if there's some left after a couple days.

Farmers' Market Potato Salad

from Cooking Light

1 C fresh corn kernels (about 2 ears)
2 lb fingerling potatoes, cut into 1-inch pieces
2 1/2 T olive oil, divided
2 T chopped fresh tarragon
2 T cider vinegar
2 T whole-grain Dijon mustard
1/2 t hot pepper sauce (such as Tabasco)
3/4 t salt
1/2 t freshly ground black pepper
Cooking spray
3/4 C vertically sliced red onion
3/4 C diced zucchini
1 C cherry tomatoes, halved

1. Preheat oven to 425
2. Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 T oil; toss to coat. Bake at 425 for 30 min or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 T oil, stirring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

3. Heat a large skillet overmed heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 min or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to combine.

Yield: 6 servings.

Grilled Chicken with Cucumber-Melon Salsa

from Cooking Light

1 C cubed honeydew melon
1 C cubed cantaloupe
1/2 C diced peeled English cucumber
1/2 C diced red onion
1/4 C chopped fresh mint
1 t grated lime rind
3 T fresh lime juice
2 T extra-virgin olive oil
2 t minced jalapeno pepper
1 t light agave nectar
3/4 t kosher salt, divided
1/2 t freshly ground black pepper, divided
6 (6 oz) boneless, skinless chicken breast halves
Cooking spray
Mint sprigs (optional)

1. Prepare grill to med-high heat.
2. Combine first 10 ingredients; stir in 1/4 t salt and 1/4 t pepper, tossing well to combine.
3. Sprinkle chicken evenly with remaining 1/2 t salt and 1/4 tpepper. Coat chicken with cooking spray. Place chicken on grill rack coated with cooking spray; grill 5 min on each side or until done. Serve with salsa; garnish with mint sprigs if desired.

Yield: 6 servings.

Crispy Fish with Lemon-Dill Sauce

from Cooking Light

with Sauteed Zucchini

2 large egg whites, lightly beaten
1 cup panko
1/2 t paprika
3/4 t onion powder
3/4 t garlic powder
4 6 oz Alaskan cod skinless fillets (or halibut or tilapia)
1 t black pepper
1/2 t salt
Cooking spray
1/4 cup canola mayonnaise
2 T finely chopped dill pickle
1 t fresh lemon juice
1 t chopped fresh dill
Lemon wedges

1 Preheat broiler.
2. Place egg whites in a shallow dish. Combine panko, paprika, onion powder, and garlic powder in a shallow dish. Sprinkle fish evenly with pepper and salt. Dip each fillet in egg white, then dredge in panko mix; place on a broiler pan coated with cooking spray. Broil 4 min on each side or until desired degree of doneness.
3. Combine mayonnaise, pickle, lemon juice, and dill. Serve with fish and lemon wedges.

Yield: 4 servings

Excellent with sauteed zucchini (in olive oil).

Bourbon Caramel Truffles

from Cooking Light

3 T brown sugar
2 T evaporated whole milk
1 T golden cane syrup
Dash of salt
1 T bourbon
1/2 t vanilla extract
3.5 oz bittersweet chocolate, finely chopped
1.75 oz milk chocolate, finely chopped
2 T unsweetened cocoa

1. Combine brown sugar, milk, cane syrup, and salt in a saucepan over med-high heat; bring to a boil. Cook 1 min or until sugar dissolves. Remove from heat. Stir in bourbon and vanilla extract. Add chocolates; let stand 1 min. Stir until smooth. Pour into a shallow dish; cover and chill 4 hours. Heat a tablespoon measure with hot water; pat dry. Scoop chocolate mixture with spoon; dip in cocoa. Roll into balls. Cover and refrigerate until ready to serve.

Yield: 19 truffles.

Farfalle with Tomatoes, Onions, and Spinach

from Cooking Light

1 T plus 1/4 t salt
8 oz uncooked farfalle pasta
2 T extra-virgin olive oil, divided
1 C vertically sliced yellow onion
1 t dried oregano
5 garlic cloves, sliced
2 C grape tomatoes, halved
1 T white wine vinegar
3 C baby spinach
3 T shaved fresh Parmigiano-Reggiano cheese
1/4 t freshly ground black pepper
3/4 cup crubmled feta cheese

1. Bring a large pot of water to a boil with 1 T salt. Add pasta, and cook to directions. Drain.
2. Heat 1 T oil in a large nonstick skillet over medium-high heat. Add onion and oregano; saute 12 min or until lightly browned. Add garlic; saute 2 min. Add tomatoes and vinegar; saute 3 min or until tomatoes begin to soften. Add pasta and spinach; cook 1 min. Remove from heat and stir in cheese, remaining 1 T oil, remaining 1/4 t salt, and pepper. Sprinkle with feta.

Yield: 4 servings.

Grilled Pork Chops with Two-Melon Salsa

from Cooking Light

(with garlic Texas toast)

Salsa:
1 C chopped seedless watermelon
1 C chopped honeydew melon
3 T finely chopped sweet onion
1 T finely chopped jalapeno pepper
1 T chopped fresh cilantro
1 T fresh lime juice
1/8 t salt

Pork chops:
2 t canola oil
1 1/2 t chili powder
1/2 t garlic powder
1/2 tsp salt
1/4 t freshly ground black pepper
4 (4 oz) boneless center-cut pork chops, trimmed
Cooking spray

1. To prepare salsa, combine the first 7 ingredients; set aside.
2. To prepare pork chops, heat a grill pan over med-high heat. Combine oil and next 4 ingredients (through pepper) in a small bowl. Rub oil mixture over both sides of pokr chops. Coat pan with cooking spray. Add pork to pan; cook 4 min on each side or until desired degree of doneness. Serve with salsa.

Yield: 4 servings

For toast:

Preheat oven to 375. Combine 1 T melted butter and 1 minced garlic clove in a small bowl. Brush 1 side of each slice of country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375 for 8 min or until lightly browned.

Couscous Salad with Chickpeas

from Cooking Light

1 cup uncooked whole-wheat couscous
1/2 t salt, divided
1/2 t black pepper, divided
1/8 t ground cinnamon
1 cup boiling water
3 T extra-virgin olive oil
3 T fresh lemon juice
1 1/2 t minced garlic
Dash of sugar
1/3 cup chopped fresh mint
1/4 cup thinly sliced green onions
1/8 t smoked paprika
1 can chickpeas (15 oz), rinsed and drained
1 large ripe tomato, chopped
3/4 cup crumbled feta cheese

1. Place couscous, 1/4 t salt, 1/4 t pepper, and cinnamon in a bowl. Stir in bowling water; cover and let stand 10 min. Fluff with a fork.
2. Combine oil, juice, garlic, and sugar.
3. Add oil mixture, remaining 1/4 t salt, 1/4 t pepper, mint, and next 4 ingredients (through tomato). Sprinkle with cheese.

Yield: 4 servings.

Quinoa and Parseley Salad

from Cooking Light

1 cup water
1/2 cup uncooked quinoa
3/4 cup fresh parsley leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped dried aprictos
3 T fresh lemon juice
1 T olive oil
1 T honey
1/4 t salt
1/4 t black pepper
1/4 cup unsalted pumpkin seed kernels, toasted

1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 min or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.
2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.

Yield: 4 servings.

Turkey Meatball Reuben Subs

from Cooking Light

2 tsp paprika, divided
1 1/2 tsp ground coriander
1 tsp bottled minced garlic
3/4 tsp black pepper
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground red pepper
1 pound ground turkey
Cooking spray
4 (e oz) wheat submarine rolls
1 1/3 cups packaged coleslaw
1/4 cup reduced fat Thousand Island dressing
4 slices Swiss cheese

1. Preheat broiler.
2. Combine 1 1/2 tsp paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping T each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.
3. While meatballs cook, hollow out bread, leaving a 1/2 in thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 min or until cheese melts. Divide slaw among sandwiches.

Yield: 4 servings.

Clementine Glaze

from Cooking Light.

Combine 3 cups fresh clementine juice, 1 chopped shallot, and 1 fresh thyme sprig in a heavy saucepan; bring to a boil. Cook until syrupy and reduced to 1/3 cup. Strain mixtrue, and discard the solids. Stir in 2 Tbsp butter and 1/4 tsp salt. Brush the glaze on pork, chicken, or beef while roasting.

Yield: 6 servings.

Bacon Pierogi Bake

from Cooking Light.

1 package frozen potato and onion pierogies
Cooking spray
2 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 oz) 1/3 -less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 oz) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 tsp freshly ground black pepper

1. Preheat oven to 400.

2. Arrange pierogies in an 11 x 7-in glass baking dish coated with cooking spray. Cook bacon in a sauce pan over med heat until crisp; remove from pan. Set aside.

3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese and cook for 1 min or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with cheddar cheese. Bake at 400 for 20 min or until bubbly and thoroughly heated. Remove from oven and sprinkle with bacon, green onions, tomato, and pepper.

Yield: 4 servings.

Crab Cakes

from Cooking Light

3 (1 oz) slides white bread
1/4 cup chopped green onions
2 Tbsp reduced-fat mayonnaise
1 1/2 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1 1/2 tsp Worcestershire sauce
1/2 tsp black pepper
1/4 tsp hot pepper sauce
2 large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 tsp olive oil
4 lemon wedges

1. Place the bread in a food processor, pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2 inch thick patty.

2. Heat oil in a large non-stick skillet over med-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.

Yield: 4 servings.

Spicy Maple-Cashew Popcorn

from Cooking Light

1 Tbsp canola oil
1/4 cup unpopped popcorn kernels
1/4 cup dry-roasted cashews
1/3 cup sugar
1/3 cup maple syrup
1 Tbsp butter
1/2 tsp salt
1/4 tsp ground red pepper

1. Heat canola oil in a medium heavy saucepan over med-high heat. While saucepan heats, line a jelly-roll pan with parchment paper; set prepared pan aside. Add popcorn to oil in saucepan; cover and cook 2 min or until kernels begin to pop, shaking pan frequently. Continue cooking 2 min, shaking pan constantly. When popping slows down, remove pan from heat. Let stand 1 min or until all popping stops. Stir in cashews.

2. Combine sugar and remaining ingredients in a small saucepan, bring to a boil. Cook 1 min, stirring constantly. Remove from heat; cool 1 minute.

3. Pour hot syrup mixture over popcorn mixture; toss well to coat. Immediately spread popcorn mix onto prepared jelly-roll pan. Cool 3 minutes.

Yield: 6 servings.

Coconut Rice

From Cooking Light.

Try with Kung Pao chicken.

Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 min or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro.

Yield: 4 servings.

Kung Pao Chicken

from Cooking Light

Try with coconut rice.

2 Tbsp dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 Tbsp lower-sodium soy sauce
2 tsp cornstarch
1 tsp brown sugar
1/2 tsp bottled minced ginger
1 to 1 1/2 tsp crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 Tbsp chopped unsalted, dry-roasted peanuts

1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; saute 3 min or until softened. Add garlic; saute 30 seconds, stirring constantly. Add chicken; saute 3 min or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mix to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 min or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Yield: 4 servings.

Polenta Squares with Gorgonzola and Pine Nuts

from Cooking Light

4 cups water
1 cup quick-cooking polenta
1 tsp kosher salt
1 Tbsp butter
Cooking spray
1/4 cup boiling water
3 Tbsp currants
1/3 cup crumbled Gorgonzola cheese (about 1.5 oz)
3 Tbsp pine nuts, toasted
1 tsp grated orange rind
2/3 cup balsamic vinegar
2 Tbsp chopped fresh flat-leaf parsley

1. Bring 4 cups water to a boil in a medium saucepan. Gradually add polenta and salt, stirring constantly with a whisk. Reduce heat to low, and cook for 4 min or until thick, stirring frequently. Stir in butter. Spoon polenta into a 9-in square baking pan coated with cooking spray, spreading evenly. Press plastic wrap directly on to surface of polenta; chill for one hour or until polenta is very firm. Cut into 30 squares.

2. Combine 1/4 cup boiling water and currants in a small bowl. Let stand for 10 minutes or until currants are plump; drain. Combine currants, cheese, pine nuts, and orange rind in a small bowl.

3. Heat vinegar in a small saucepan, and cook over medium-low heat until reduced to 2 Tbsp (about 10 min). Cool slightly.

4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add half of polenta squares to pan, and cook for 6 min on each side or until golden. Remove polenta squares from pan, and keep warm. Repeat procedure with remaining polenta. Top each with rounded 1/2 tsp of cheese mixture, and drizzle with 1/4 tsp balsamic vinegar. Garnish with parsley.

Yield: 10 servings (3 squares per serving)

Quick Winter Squash Puree

from Cooking Light.

Pair with maple-mustard pork chops.

1/3 cup fat-free, less-sodium chicken broth
2 (12-oz) packages frozen cooked butternut squash
1 Tbsp butter
1/2 tsp grated orange rind
1 1/2 tsp maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper

1. Place broth and squash in a large saucepan over medium heat. Cover and cook 15 minutes or until thoroughly heated, stirring occasionally. Add butter and remaining ingredients; stir until combined.

Yield: 4 servings.

Maple-Mustard Pork Chops

4 (6 oz) bone-in center-cut pork chops
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper
Cooking spray
1 Tbsp butter
2 Tbsp finely chopped shallots
1/4 cup fat-free, less-sodium chicken broth
2 Tbsp Dijon mustard
2 Tbsp maple syrup
2 Tbsp chopped fresh flat-leaf parsley

1. Sprinkle both sides of pork with 1/4 tsp salt and pepper.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 min on each side or until cooked through, but with a slight blush in the center. Remove from pan; keep warm.
3. Return pan to medium high heat. Add butter to pan, swirling pan to coat. Add shallots; saute 3 min or until tender and translucent. Add broth; bring to a boil, and cook 1 minute. Stir in mustard, syrup, and remaining 1/4 tsp salt; cook 1 min or until slightly thick. Return pork to pan. Cook pork 1 min on each side or until thoroughly heated (be careful not to overcook). Serve pork with sauce and garnish with parsley.

Yield: 4 servings.

Chicken and Glass Noodle Salad

from Cooking Light

To ensure the noodles get soft, soak them in the hottest water you can get from the tap.

1 3.75 oz package uncooked bean threads (cellophane noodles)
2 Tbsp rice vinegar
2 Tbsp fresh lime juice
1 1/2 Tbsp fish sauce
1 tsp sugar
2 tsp sambal oelek or chile paste with garlic
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 Tbsp fresh cilantro leaves
1 Tbsp chopped fresh mint
1/2 cup chopped unsalted dry-roasted peanuts

1. Place noodles in a large bowl.Cover with very hot tap water, and let stand 15 minutes.
2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.
3. Drain and rinse nodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodle and chicken mixture, tossing well to coat. Top with peanuts.

Yield: 4 servings.

Brown Soda Bread

from Cooking Light Cooking spray 11.25 oz whole-wheat flour (about 2 1/2 cups) 2.25 oz all-purpose flour (about 1/2 cup) 1/2 cup steel-cut oats (such as McCann's) 2 Tbsp brown sugar 1 Tbsp wheat germ 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 cups low-fat buttermilk 1 large egg, lightly beaten 1. Preheat oven to 325. 2. Coat a 9x5 inch loaf pan with cooking spray. Line the pan with parchment paper, and coat with cooking spray. 3. Weight or lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 6 ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir just until combined. 4. Spoon the mix into prepared pan. Bake at 325 for 1 hour and 5 min or until a wooden pick inserted in center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment and slice into 12 slices.

Watermelon Margaritas

from Cooking Light 2 tsp sugar 1 lime wedge 3 1/2 cups cubed and seeded watermelon 1/2 cup tequila 2 Tbsp sugar 3 Tbsp fresh lime juice 1 Tbsp Triple Sec Lime wedges or watermelon balls (optional 1. Place sugar in a saucer. Robe the rims of 6 glasses with 1 lime wedge; spin rim of each glass in sugar to coat. Set prepared glasses aside. 2. Combine watermelon and additional ingredients in a blender; process until smooth. Fill each prepared glass with 1/2 cup crushed ice. Add 1/2 cup margarita to each glass. Garnish with lime wedge or watermelon balls. Yield: 6 servings.

Grilled Salmon with Citrus-Tomato Salsa

from Cooking Light. 2 medium tomatoes, chopped 2 large navel oranges, peeled, sectioned and coarsely chopped 2/3 cup sliced green onions 4 Tbsp chopped fresh cilantro 2 tsp finely chopped, seeded jalapeno pepper 4 salmon filets (~ 1 lb) 1. Combine all ingredients in a large bowl. Season, if desired, with salt and ground black pepper, set aside. 2. Grill or broil salmon and serve with salsa. Serves 4.

Black and Tan Brownies

from Cooking Light. Tan brownies: 6 Tbs butter, softened 1 1/2 cups packed brown sugar 2 large eggs 1 tsp vanilla extract 4.5 oz all-purpose flour (about 1 cup) 1 tsp baking powder 1/4 tsp salt 1/2 cup chopped pecans Cooking spray Black brownies: 3 oz unsweetened chocolate, finely chopped 4 Tbsp butter 1 cup granulated sugar 2 large eggs 1 tsp vanilla extract 1 cup Guinness Stout 4.5 oz all-purpose flour (about 1 cup) 1/4 tsp salt 1. Place one rack in lower third of oven; place another rack in center of oven. Pre-heat overn to 350. 2. To prepare tan brownies, place butter and brown sugar in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in 2 eggs and 1 tsp vanilla. Weigh or lightly sppon 4.5 oz (about 1 cup) flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well. Add flour mixture and pecans to sugar mix, beating just until combined. Spoon into a 13x9 in baking pan coated with cooking spray, spreading evenly with a knife or rubber spatula. Bake at 350 in lower third of oven for 15 minutes. 3. To prepare black brownies, melt chocolate and butter in a large microwave-safe bowl on HIGH for 1 min or until melted, stirring after every 20 seconds until smooth. Add granulated sugar, stirring until well combined. Add eggs, vanilla, Guinness, stirring with a whisk until well combined. Combine flour and salt, stirring well, and add mix to chocolate mix, stirring to combine. Pour mixture evenly over tan brownies. 4. Bake on the center rack at 350 for 25 min or until a wooden pick inserted into center comes out almost clean. Cool in pan on a wire rack; cut into squares. Yield: 32 servings.

BBQ Magic Rub

Great for chicken and pork chops. Apply rub at least an hour before cooking, up to a day. 1/2 cup paprika 1/4 cup kosher salt 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chile powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne (or less to taste) Courtesy of Mike Mills via http://www.thepauperedchef.com/article/how-make-proper-barbecue-chicken

Hussar Rounds (Hussaren Krapferl)- Thumbprint Cookies

Mom's Hungarian Hussar Round Christmas Cookies. A Grossman family staple for years.

Ingredients:

• 1 Cup unsalted butter, softened
• 1/2 cup white granulated sugar
• grated zest of 1 lemon
• 1/2 tsp. vanilla extract
• 3 egg yolks
• 3-3.5 Cups white flour
• 1 egg white
• 3 Tbs. white blanched almonds, chopped
• 2 Tbs. jam, apricot, strawberry, blackberry or raspberry 

Garnish

• Powdered sugar

Cooking:

1. Preheat oven to 350
2. Cream butter and sugar until smooth
3. Add lemon zest and vanilla 
4. Mix in egg yolks
5. Mix in flour 1/4 cup at a time, work in until dough is firm but not crumbly
6. With hands, roll spoonfuls of dough into 1 inch balls 
7. Place balls onto an 11x17 greased cookie sheet
8. Make small indentation in each ball with thumb, should create small fissures in the sides of the dough
9. Beat egg white and lightly brush rim of each cookies with egg white
10. Place a dab of jam in each cookie, should fill the thumb print
11. Sprinkle each cookie with almonds
12. Bake for 20-25 minutes, rotating cookie sheet half way through.
13. When cool, garnish with powdered sugar.

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