Wednesday, March 30, 2011

Chickpeas With Chard and Pan-Roasted Tomatoes

Found HERE at Real Simple.

1 cup brown rice
2 tablespoons olive oil
4 small plum tomatoes, halved lengthwise
1 small bunch Swiss chard, thick stems and ribs removed and leaves torn (about 8 c.)
1/3 cup golden raisins
2 cloves garlic, thinly sliced
kosher salt and black pepper
1 15-ounce can chickpeas, rinsed
2 tablespoons fresh lemon juice


1. Cook the rice according to the package directions.
2. Twenty minutes before the rice is done, heat the oil in a large skillet over medium-high heat. Add the tomatoes, cut-side down, and cook, shaking the pan occasionally, until browned and starting to soften, 3 to 5 minutes; turn and cook for 1 minute more. Transfer to a plate.
3. Reduce heat to medium and add the chard, raisins, garlic, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet. Cook, tossing, until the chard wilts, 2 to 3 minutes.
4. Return the tomatoes to the skillet, add the chickpeas and lemon juice, and toss until heated through, 1 to 2 minutes. Serve over the rice.

Pea, Feta, and Crispy Prosciutto Salad

Found HERE from Real Simple.
Great summer side salad.

2 thin slices prosciutto (2 ounces)
kosher salt and black pepper
1 1/2 pounds fresh peas in the pod, shelled (about 2 cups), or 2 cups frozen peas
2 tablespoons olive oil
2 ounces Feta, crumbled (1⁄2 cup) (MSPI goat cheese)
2 scallions, thinly sliced


1. Heat oven to 450° F. Place the prosciutto in a single layer on a rimmed baking sheet and bake until beginning to darken, 10 to 12 minutes. Let cool (the prosciutto will crisp as it cools), then crumble.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes (1 to 2 minutes if frozen). Drain and rinse under cold water to cool.
3. In a large bowl, toss the peas with the oil, Feta, scallions, prosciutto, and ¼ teaspoon each salt and pepper.

Chicken Dumpling Soup

The kids LOVED this recipe! This is their third bowl each in two days.

Found HERE at allrecipes.

3 cups chopped cooked chicken breast
2 eggs
4 3/4 cups chicken broth, divided
1 cup all-purpose flour
1/4 cup chopped fresh parsley
2 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried tarragon
1/4 cup butter
2 cups chopped onion
1 1/2 cups thinly sliced celery
2 cloves garlic, minced
1/2 cup all-purpose flour
2 quarts chicken broth
1 1/2 teaspoons salt
1 1/2 cups chopped carrots
3 cups chopped cooked chicken breast

1. In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
2. In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
3. In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
4. Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

Thursday, March 17, 2011

Grilled Chicken & Fresh Salsa Wraps

Grilled Chicken & Fresh Salsa Wraps
From Favorite Brand Name 100 Best Chicken Recipes

1 bottle (12 oz) Lawry's Herb & Garlic Marinade with Lemon Juice, divided
4 boneless, skinless chicken breast halves (about 1 pound)
1 tomato, chopped
1 can (4 oz) diced mild green chilies
1/4 cup thinly sliced green onions
1 Tbsp. red wine vinegar
1 Tbsp. chopped fresh cilantro
1/2 tsp garlic salt
flour tortillas

Marinade the chicken breasts in 1 cup Herb and Garlic Marinade in refrigerator for at least 30 minutes.
In bowl combine tomato, green chilies, green onion, red wine vinegar, cilantro, and garlic salt; mix well. Cover and refrigerate till ready to serve.
Pull chicken out of marinade and place on baking sheet to broil or hot grill for 10-15 minutes. If grilling flip once 1/2 way through. Cut chicken into strips. Place chicken on tortillas; spoon salsa on top and wrap to enclose. Serve immediately.
Or, take the chicken, salsa, and tortillas to your favorite outdoor spot, assemble and enjoy.

The book suggests serving with black bean and corn salad, but, since we were eating it as a picnic meal with our Little Men, we just did the wraps and served with corn chips and fruit.

Saturday, March 12, 2011

Chicken Curry

HERE is the recipe on the Real Simple site.

We altered this recipe to put some veggies in it.

2 6oz cans of tomato paste
16 cloves of garlic, chopped
8 T curry powder (we like sweet curry powder from Penzey's)
1 T cumin
2 medium onions, chopped
2 lbs bonless, skinless chicken thighs (about 10)
Kosher salt, black pepper
6 carrots, grated
2 sweet potatoes
bag of frozen peas
1 1/2 c. long-grain white rice (we make basmati rice, 1/2c per person)
2c. plain whole-milk Greek yogurt
Scallions, as garnish

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and 3 cups water. Add the onion, carrots, sweet potatoes and stir to combine. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.

2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total cooking time).

3. Twenty minutes before serving add peas then cook the rice according to the package directions.

4. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

Like your curry spicy? Turn up the heat by adding 1/4 to 1/2 teaspoon cayenne pepper along with the curry powder.

Asian Pork With Snow Peas, Red Peppers, and Soba Noodles

HERE is the recipe on the Real Simple site.

Oh my, this is GOOD! We had a lot of pork leftover, so I made more sauce and soba noodles then cooked up just a bag of frozen veggies. It was still really good.

Serves 6
Hands-on Time: 10m
Total Time: 8hr 15m


* 1/2 cup low-sodium soy sauce
* 1/2 cup dark brown sugar
* 2 tablespoons rice wine vinegar
* 1 teaspoon toasted sesame oil
* 1 1-inch piece fresh ginger, peeled and sliced
* 1⁄4 to 1⁄2 teaspoon crushed red pepper (1/2 t is SPICY, it was good but strong for most kids!)
* 2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
* 12 ounces soba noodles
* 2 red bell peppers, thinly sliced
* 1/2 pound snow peas, trimmed
* chopped roasted peanuts, for serving


1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).

2. Fifteen minutes before serving, cook the soba noodles according to the package directions, adding the bell peppers and snow peas to the water during the last minute of cooking.

3. Meanwhile, transfer the pork to a medium bowl; set aside. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes. Add the pork and toss to combine. Serve the pork over the noodles and vegetables; sprinkle with the peanuts.


For extra flavor, sprinkle the pork with toasted sesame seeds.

White Bean Soup With Andouille and Collards

HERE is the recipe on the Real Simple site.

My husband really liked this soup.

Serves 6
Hands-on Time: 10m
Total Time: 8hr 00m


* 1 pound dried white beans (such as cannellini or great Northern)
* 1/2 pound andouille sausage links, halved lengthwise and sliced crosswise
* 1 large onion, chopped
* 2 stalks celery, chopped
* 4 sprigs fresh thyme
* 8 cups low-sodium chicken broth
* 1 bunch collard greens, stems discarded and leaves cut into bite-size pieces (about 8 cups) (We put in some kale too)
* 1 tablespoon red wine vinegar
* kosher salt and black pepper
* olive oil and bread sticks, for serving


1. In a 4- to 6-quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.

2. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time). (I would say cook it the full 8 hours so the beans are really done. Ours were a done but a little tough after 4 hours.)

3. Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. Add the vinegar and ½ teaspoon each salt and pepper.

4. Drizzle with the olive oil and serve with the bread sticks.

Spinach and Ricotta Lasagna

HERE is the recipe on the Real Simple site.

This was really good but the recipe is really simple. I think, what made it so good was THIS spicy red pepper jarred sauce.

Serves 6
Hands-on Time: 15m
Total Time: 4hr 15m

* 2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
* 1 cup ricotta
* 3/4 cup grated Parmesan (3 ounces)
* 3 cups marinara sauce
* 6 regular lasagna noodles (not no-boil)
* 1 1/2 cups grated mozzarella (6 ounces)
* 2 tablespoons olive oil
* 2 teaspoons red wine vinegar
* kosher salt and black pepper
* 1 small head romaine lettuce, cut into strips (about 8 cups)
* 1 cucumber, thinly sliced
* 1/2 small red onion, thinly sliced


1. In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.

2. Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.

3. Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.

Wednesday, March 2, 2011

Chocolate Peanut Butter Cheesecake

Found HERE, this Better Homes & Garden cheesecake was brought to a playdate recently. It is great!

Prep: 40 minutes
Chill: 4 hours
Bake: 45 minutes
Cool: 45 minutes
18 chocolate graham cracker squares, finely crushed (1 1/2 cups)
1/2 cup butter, melted
2 Tbsp. sugar
2 8-oz. pkg. cream cheese, softened
1 cup creamy peanut butter
1/4 cup sugar
3 eggs
1-1/2 cups semisweet chocolate pieces
2 Tbsp. milk
1/2 tsp. vanilla
Peanuts (optional)
1. Preheat oven to 300 degreesF. Combine crackers, melted butter, and 2 tablespoons sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
2. In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
3. Bake 45 minutes or until top is set when lightly shaken. Outer 2 inches of the top will be slightly puffed and dry-looking; center will look darker and wet. Cool in pan on rack 15 minutes. Use a small sharp knife to loosen crust from sides; cool completely on rack. Cover; chill 4 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with peanuts. Makes 16 servings.

Nutritional facts
Calories 404, Total Fat (g) 31, Saturated Fat (g) 15, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 85, Sodium (mg) 233, Carbohydrate (g) 26, Total Sugar (g) 21, Fiber (g) 2, Protein (g) 8, Calcium (DV%) 2, Iron (DV%) 4