Squash Parsnip Soup, by Diane

This recipe looked nice and warming to me, as it's been chilly here the last few days. I also had a bunch of squash to get rid of, and not that much time to cook in, so this recipe for the crockpot sounded perfect. Overall, this was not my favorite dish- I like parsnips a lot (roasting them with olive oil, salt and pepper until browned they are delicious!!) but they were overwhelming in this dish. I would either reduce them to one, or omit them altogether. Without this problem, the soup was great and I would definitely make this in the future! I added more chicken bouillon powder to give it more seasoning and a better taste, and used Hungarian Paprika because I like the taste better than regular paprika. And finally, I used an immersion blender- I have never understood why people don't buy this 10$ gadget that blends things right in the pot or container it's being cooked in rather than ladling batches out to a blender and transferring back and forth!


Ingredients:

2 cups chopped sweet onion (1 large)
2 cups chopped parsnip (3 large)
1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
3 cups water
2 cups fat-free, lower-sodium chicken broth
3 (12-ounce) packages frozen butternut squash, thawed
2 tablespoons whipping cream
1/8 teaspoon paprika
1/8 teaspoon ground cumin
1/2 cup light sour cream (optional)
8 teaspoons chopped fresh chives (optional)


Directions:

1. Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.

2. Place one-fourth of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in whipping cream, paprika, and cumin. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

Indian Summer Chili, by Diane

This is another recipe I've been making for years and just assumed I posted it a while back. It turns out that I've never posted it! This week was a weird, warm one and to celebrate this kind of "indian summer" (even though we saw the first day of winter) I instantly thought of this chili. I love it because it is unique in it's flavors (BBQ sauce and beer- PERFECT for football games and I make it each superbowl), and very easy and healthy. It is originally a recipe from Rachael Ray, and then I added avocado in it because I just love the combo!

Also a note- instead of grill seasoning I always use Tony Chachere's which is an amazing seasoning blend that has a great kick to it. My Texas family introduced me to this years ago, and it has been my go to chili seasoning (along with anything else!) ever since. You simply shake it on until your food tastes salty to your liking, and the spice coincides with the amount of salt! Brilliant!

Recipe from: http://www.foodnetwork.com/recipes/rachael-ray/indian-summer-turkey-chili-recipe/index.html (mine always looks chunkier and less liquidy than the photo, as do my friends')


Ingredients: 

3 tablespoons extra-virgin olive oil, 2 turns of the pan (I never use this, the fat from the turkey is good enough)
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, chopped
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups sweet corn kernels

 

Directions:

1. Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more.

2. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. Add corn and let chili simmer 10 minutes. Adjust seasonings and heat level to your taste.

Spaghetti Squash with Ground Turkey, Veggies, and Tomato Sauce, by Diane

This week for lunches I created this healthy combo off ingredients I had on hand and it was delicious!!! Fairly easy to make and packed with nutrients! Also, it keeps well for weekly lunches.


Ingredients:

1 large spaghetti squash
EVOO
1 lb. lean ground turkey
1 pack sweet mini rainbow peppers, seeded and sliced
1 small onion, chopped
2-3 large handfuls kale, chopped and deveined
1 15 oz. can tomato paste
2/3 cup water
Salt, pepper, italian herbs, and pinch of red pepper flakes


Directions:

1. Cut squash in half lengthwise and remove seeds. Drizzle with sea salt, pepper and olive oil and roast for 45 minutes until golden around 400 (I was rushed for time and microwaved it until it was soft enough to cut, then covered the squash halves and microwaved until soft). Shred squash with a fork into strands and set aside in a large bowl.

2. While the squash cooks, brown the turkey and drain then add to the bowl.

3. Cook the peppers and onions in olive oil over medium heat until softened, then add kale and cook until wilted. Add in squash and turkey, then add remaining ingredients and season as desired.

Warm Banana Chia Breakfast Pudding, by Diane

Necessity really is the mother of invention. This week, with all the snow and chaos of moving I went to make breakfasts and realized I had nothing. Then, seeing my giant bag of chia seeds, I remembered seeing recipes for chia breakfast pudding, and went to look online. This recipe was easy and quick to make. It has the consistency of tapioca pudding, as the chia seeds expand in liquid and become gelatinous. It is very versatile as well, and can be flavored in any way (I added chocolate vegan protein powder- Vega One is my favorite!) and the topping choices are endless (today due to lack of ingredients it was cacao nibs and pepitas). Also, I heated my breakfast up because it's freezing here and I needed something warm. Overall, this recipe was just alright for me, and unfortunately was not very filling despite the overwhelming amount of protein in the chia seeds and almond milk. But, it worked in a pinch!

Recipe from: http://ohsheglows.com/2013/02/18/chia-seed-breakfast-bowl/

Ingredients:

4 tbsp chia seeds
1 – 1.25 cups almond milk
2 small bananas, chopped small
1/2 tsp pure vanilla extract (I used the inside of a vanilla bean)
two pinches of cinnamon (I also added nutmeg for it's anti-inflammatory properties)

Directions:

Mash bananas in a medium-sized bowl. Stir in remaining ingredients and place in fridge overnight to thicken. Add toppings if desired in the morning.

  

Julia Child's Coq a Vin, Crockpot Edition, by Diane

At long last, a picture of a stew actually looks appetizing! I cannot say enough about how delicious this meal was. This was by far one of the best things I have ever made, and it was so easy. Not to mention, a great spin off of Julia Child's classic Coq a Vin. This dish is perfect for company as it is very impressive, and is great alone or with sides like mashed potatoes. My only suggestion- I may decrease the wine by 1/2 cup next time and sub chicken broth, as I am fairly certain everyone got buzzed eating this dish!! My other suggestion- double this and make more because you won't be able to get enough!!!

I did make three substitutes here- I used chicken breasts instead of thighs (preference), I skipped the cognac (didn't have it on hand), and added in herbs de provence (thanks to Cheryl's Egg Sandwich I am addicted!!).

Recipe from: http://www.thezenofslowcooking.com/slow-cooker-coq-au-vin-a-la-julia-child-2/


Ingredients:

2 ½ to 3 lbs skinless chicken thighs & legs
1/3 cup flour
salt & pepper
3 tbsp olive oil
4 slices lean bacon, cut into 1” strips
12 baby onions, (24 pearl) peeled and left whole
½ lb button mushrooms, sliced
¼ cup cognac
1 3/4  cup red wine
1 tbsp tomato paste
2 cloves garlic, crushed
1 large sprig thyme (or a generous 1/2 tsp dried)
1 tsp dried oregano
1 bay leaf
fresh parsley, chopped

Directions:

1. Place the chicken, flour, salt and pepper in a gallon size ziploc bag and shake well ensuring the chicken is liberally coated with the mixture.
2. In a skillet heat 2 tbsp of the olive oil on medium high and add the chicken pieces.Brown the chicken for 2 minutes on either side until it turns a lightly golden color. Stir the remainder of the flour from the bag into the browned chicken and transfer to your slow cooker. 
3. In the same skillet, heat the remaining 1 tbsp olive oil and saute the bacon, onions and mushrooms for 4 minutes, stirring regularly, until glazed and shiny. Drain any excess fat from the skillet and transfer the mixture into your slow cooker.
4. Stir the cognac, wine, tomato paste, garlic, thyme, oregano and bay leaf into the chicken mixture.
5. Cook on low for 7-8 hours or high for 3 1/2 – 4 hours.

Spaghetti Squash with Kale Pesto, Sausage, and Sundried Tomatoes, by Diane

This recipe is a play off this blog page: http://ohmyveggies.com/recipe-spaghetti-squash-garlicky-kale-pesto-sun-dried-tomatoes/. I added in the hot sausage (turkey to make it healthier, original flavor would work too), white wine, and pine nuts instead of walnuts and it was amazing. This is a great make ahead lunch or an impressive dinner, and a great way to eat more veggies! It came together (after the squash was roasted) in a quick 10 minutes. Yum!

Ingredients:

1 extra-large spaghetti squash, seeded and halved
EVOO
1 1/2 cups packed torn kale leaves
1/2 cup raw walnut pieces, divided
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
Salt and pepper to taste
1/3 cup chopped sun-dried tomatoes
1 package hot turkey sausage
1/4 cup white wine


Directions:

1. Preheat oven to 400ºF.
2. Place the spaghetti squash halves cut-side-up on a baking sheet and spray the tops with oil. Bake until tender and just beginning to brown on the edges, about 40 minutes. Allow the squash to cool slightly; if liquid has collected in the centers, drain it off, then scrape out the insides with a fork and separate it into spaghetti strands.
3. While the squash is baking, combine the kale, 1/4 cup walnuts, cheese, olive oil, lemon juice, and garlic cloves in your food processor. Process until smooth. Season to taste with salt and pepper.
4. Toast the remaining walnuts and set aside. 
5. Remove sausage from casings and cook through. Drain and add in tomatoes and white wine. Cook until  liquid is dissolved.
6. Combine all ingredients in a large bowl and serve.

Spiced Breakfast Quinoa with Currants, by Diane

When it gets cold out, I crave breakfasts that are warmer than my typical morning smoothie. However, there are only so many bowls of oatmeal and plates of eggs I can eat in the winter for breakfast. So I found a great website, www.onemedical.com, that is run by a medical group and includes lots of fun healthy posts. I found this recipe here.

This breakfast changed my whole week. It is warm, filling, protein-packed, and really really good. I used special honey from Saudi Arabia that a friend brought back- it tastes like lavender flowers because it's cultivated in a certain desert region. If you can get your hands on flavored honey- definitely use it in this recipe! Regular honey or any other sweetener works well too.

Note- to make this last a whole week I tripled the original recipe (which makes 1 cup 2 servings) with the exception of the egg white which I left as 1. Also, it will come out with some liquid in it, which keeps it from drying out in the fridge and moist when it's reheated the next morning! Genius!


Ingredients:

1/2 cup quinoa
1 cup low-fat milk
1 cup water
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Pinch of salt
2 tablespoons honey
1/2 teaspoon vanilla extract
1 large egg white
2 tablespoons currants or raisins


Directions:

1. Place quinoa in a fine-mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and cook, stirring, until the grains are separated and smell fragrant, 2 to 4 minutes. Stir in milk, water, cinnamon, nutmeg, ginger and salt. Bring to a boil. Reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, 20 to 25 minutes. Remove from heat. Stir in honey and vanilla.

2. Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in currants (or raisins). Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.

Pumpkin Pie Oatmeal, by Diane

It turns out that oatmeal, like soup, is a tough thing to photograph and still look appetizing. Cheryl and I use a lot of fall ingredients on this blog, and pumpkin is no exception! This weekend, I had a can of pureed pumpkin that I was planning on using for my Pumpkin Pie Green Smoothie (look how fancy this blog is getting!) but it was only in the 30's that morning. In search of something pumpkin for breakfast that would still be healthy but hot instead of cold, this recipe was born. You can do this on the stovetop or by microwave using instant oats (I like Irish steel-cut oats recently), although stovetop always tastes best. You can also add in optional ingredients which I have listed below- I left them out to make it healthier for myself. Either way, this recipe is PERFECT for this time of year and I have a feeling it will be on heavy rotation for my fall mornings from now on!

Ingredients:

Oats (follow the amount on the package per serving)
Almond Milk, Vanilla flavored (follow the liquid amount on the package per serving)
1/4-1/2 cup pureed pumpkin (I like a lot of flavor so I used closer to 1/2 cup!)
1 tsp pumpkin pie spice

Optional: brown sugar, graham cracker crumbs, toasted walnuts/hazelnuts, vanilla or chai spice protein powder, mini marshmallows

Directions: Combine all ingredients and cook as directed via stovetop or microwave. Let stand to thicken. Enjoy!

Hot Apple Cider, by Cheryl

Forgot to take a picture and the cider is gone! Taken from here

Hmmm... this is so soothing and comforting. I had bought a gallon jug of apple cider for a recipe a few weeks ago and as it turned out I only needed 1/3 cup of it! So I've been looking for recipes online that use apple cider and I thought, what about just regular hot spiced apple cider? I combined a number of recipes that closely resembled the original recipe I found (but I can't find it again!). This was so good! Perfect for a cold fall night. Yum!

Ingredients:

1 gallon apple cider
2/3 cup packed brown sugar
1 teaspoon whole cloves
1 teaspoon ground allspice
3 cinnamon sticks
1 inch peeled fresh ginger

Directions:

1) Combine all ingredients and simmer on the stove for 20 minutes, stirring occasionally.

Quinoa Balls, by Cheryl

I first made a version of these balls when my friend Sera visited me in Italy for New Years Eve. We had all gone to my friends apartment and we had made an Italian feast for everybody. I was making my Eggplant Balls for everyone to enjoy, but since Sera is gluten free I modified them for her. They turned out just okay, but since then I've improved on my original recipe and they are awesome! These quinoa balls are delicious as a full dinner meal or as a side! You can throw in whatever you have on hand (I usually use carrots, red pepper, and an onion) and mush these up to be a healthy treat. I always serve it with my tzatziki sauce... even Jon loves them (and that's saying a lot since there's no meat in them). Yum!

Ingredients (makes about 16 balls):

2 cups quinoa
1 red pepper
2 carrots
1 onion
parsley
salt & pepper
2 eggs
bread crumbs (omit this if you want gluten free, but it really helps bind everything together)
touch of chili powder
canola oil
tzatziki sauce

Directions:

1) Cook quinoa according to package directions.

2) In a food processor, process carrots, red pepper, onion, and parsley. The mixture will be watery so with your hand drain as much of the water as you can.

3) Combine the cooked quinoa, veggie mixture, salt, pepper, and eggs together in a bowl with a spoon. Once mixed together add bread crumbs until the balls are able to stick together.

4) Heat canola oil in a pan. When hot, cook the quinoa balls for about 5 minutes on each side or until golden brown. Serve with tzatziki sauce.

Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting, by Cheryl

Another fall recipe! These are "skinny" pumpkin cupcakes from Skinny Taste that are perfect for Thanksgiving dinners, Halloween parties, or just a pumpkin treat for yourself (which is what we used them for). They are really good without the frosting, but the frosting does add a certain kick. It's not a very sweet frosting and can seem a little too cream cheesy, but goes well with the cupcake if used lightly. They are really easy to make. Yum!

Ingredients:

18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp pumpkin pie spice
1 cup canned pureed pumpkin
1 cup water

For frosting:

8 oz 1/3 fat Philadelphia cream cheese (don't use fat free)
1/2 cup canned pureed pumpkin
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
5 tbsp packed brown sugar

Directions:

1) Preheat oven to 350. Line a cupcake tin with cupcake wrappers.

2) Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.

3) Fill cupcake liners 2/3 full and bake about 20-30 minutes, or until toothpick inserted comes out clean.

4) For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar until smooth. Frost the cupcakes.

Lentil, Basalmic Onion, and Butternut Squash Fall Salad, by Diane

Making some serious attempts to better the quality of photos on this blog!! Anyway this recipe was a recent find and sounded fall-ish so of course I gave it a go. I also made a vinaigrette of my own with apple cider and goat cheese. Overall this was a good, healthy, and very filling lunch that I would absolutely make again!

Recipe from here: http://betacyanin.com/lentil-balsamic-onion-and-squash-salad/ She notes that soaking the lentils overnight (or for at least 6-8 h) is recommended, but not required. If you do soak the lentils, reduce the cook time to about 15 – 20 mins.

Ingredients:

1/2 cup dried French lentils

1 bay leaf

water

1 tsp. salt

4 medium onions

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1/4 tsp. salt

1 cup roasted squash, cut into bite sized pieces

1 cup arugula

1/4 cup chopped pecans, lightly toasted

1/4 cup dried cranberries

freshly ground black pepper, more salt and olive oil, to taste

Directions:

1. In a small pot, cover lentils with water by about an inch, and add the bay leaf and salt.
2. Bring to a boil over medium-high heat, then lower heat to medium-low and cook for about 20-30 minutes, until lentils are soft.
3. While the lentils are cooking, slice the onions. In a large skillet, heat olive oil over low-medium heat. A
4. Add salt and balsamic vinegar to the onions, and cook for a few more minutes, until onions are lightly caramelized but still hold their shape. Set aside to cool.dd sliced onions and sauté for about 10 minutes, tossing occasionally.
5. Once lentils are ready, drain the water and set them aside to cool.
6. To assemble the salad, lightly coat the arugula in a few drops of olive oil and a pinch of salt. Arrange it on the serving dish.
7. Place the lentils on top, followed by balsamic onions, chopped squash, pecans, and cranberries.
8. Season with salt, pepper, and more olive oil, to taste.

Pumpkin Bisque, by Cheryl

Another fantastic soup photo! 

Jon and I went to a fantastic restaurant a few weeks ago and one of the appetizers on the menu was their seasonal pumpkin bisque. It was so decadent and rich that I wanted to order two more bowls as my dinner. I don't think anyone batted an eye when they saw an 8 month pregnant woman using her finger to get the last bits of this soup! The next day I started researching recipes and came across a gingered pumpkin bisque from A Taste of Home. The recipe is not meant to be eaten as a dinner, but rather as a small bowl for an appetizer. It also says this is four servings, but they are extremely small. It's more like two servings. Either way it's an easy and delicious bisque. Yum!

Ingredients:

1/3 cup chopped shallots
1/4 cup chopped onion
1 teaspoon minced fresh ginger root
1 tbsp canola oil
1 can chicken broth (14.5 ounces)
1/3 cup apple cider or juice
3/4 cup plus 2 tbsp canned pumpkin
2 tbsp plus 1.5 tsp maple syrup
1/8 tsp dried thyme
1/8 tsp cinnamon
1/8 tsp pepper
dash of ground cloves
1/2 cup heavy whipping cream (plus optional heavy whipping cream to add)
1/4 tsp vanilla extra
fresh thyme sprigs, optional

Directions:

1) In a small saucepan, saute the shallots, onion, and ginger in oil until tender. Stir in flour until blended; cook and stir until golden brown, about 2 minutes. Gradually stir in broth and cider. Bring to a boil; cook and stir for 2 minutes or until thickened.

2) Stir in the pumpkin, syrup, and seasonings. Return to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; cool slightly.

3) In a blender, process soup in batches until smooth (or use an immersion blender). Return all to the pan. Stir in cream and vanilla; heat through (do not boil). If desired, drizzle individual servings with additional cream and garnish with thyme sprigs.

Pumpkin Pie (Green) Smoothie plus Homemade Applesauce, by Diane

Once again, a smoothie (like soup) is a very difficult thing to take a photo of and make it look appetizing. I make hundreds of smoothies and juices, and guzzle at least one of each a day. I try not to post too many of them, but THIS recipe is an exception. This by far is the best smoothie I have created, and it's a green smoothie which means it's uber healthy as well. I made it in a nutribullet (shown above), but you can do this in a blender very easily.

What makes this smoothie exceptional is the liquid that I used. Normally, I use coconut water, water, or almond milk. But, this weekend I made applesauce, including a satchel of mulling spices and cinnamon sticks, and there was about two cups of extra liquid in the bottom before pureeing the apples. This liquid gold is what I used for the smoothie, and as a result this tastes like fall in a cup. It is SO good!!! And, as a bonus, I can enjoy homemade applesauce too- the recipe I'll post below and is ridiculously easy.

For the applesauce: Cube 10-15 small apples and place in a large pot. Fill the pot with water until it covers the apples and then add 1-2 more cups. Using a tea satchel or cheesecloth, add mulling spices (or cloves) and cinnamon sticks and place on top of the apples. Boil until apples are fork tender. Reserve most of the liquid and puree the apples to desired chunkiness. Add in honey, sugar or any other sweetener if desired.

For the smoothie: Combine 1 cup pureed pumpkin, 1 cup spinach (or a bit less if you're a green smoothie newbie), 2 ripe frozen bananas, 1 cup applesauce liquid, 1 handful almonds (I recently found pumpkin pie spiced almonds so I used those!), and a splash of almond milk. Optional- 1 tbsp. protein powder (vanilla or chocolate work best!).

UPDATED: Welcome Fall Casserole, by Diane

Last night I had to make dinner at a moment's notice with only a rotisserie chicken to use. I rooted through the fridge, freezer, and pantry and came up with what was an awesome meal- and it celebrated fall flavors, too. I would have liked to add butternut squash to this dish if we had had it, since it is so good at this time of year and would have been excellent with the rest of the ingredients. Also, next time I am going to cook it in a pumpkin so it will be even more fallish and delicious. But as it was, this dinner turned out to be really great and I couldn't believe it all came from ingredients we already had. It was also excellent the next day. You can use full fat ingredients, or you can easily make the ingredients lower in fat as I did to have a healthier meal, too. Enjoy!

Ingredients:

1 rotisserie chicken (I used white meat only), roughly cubed
1 cubed butternut squash
2 cubed sweet potatoes
2 small gala apples, cubed
1 medium sweet yellow onion
1 clove garlic, minced
8 oz. cream cheese
3/4 cup whole milk, cream, or half and half
2 cups shredded parmesan cheese
1 cup grated parmesan cheese
1 tbsp. fresh thyme (you can use dried, but reduce to 1 1/2 tsp.)
1 tsp. rosemary
1 tbsp. sage
1 tsp. black pepper
1 tsp. celery salt
2 tbsp. EVOO
2 slices white bread (fresh or day old)

Directions:

1. Bring a large pot of water to boil, drop in sweet potatoes and butternut squash, and cook for ten minutes or until they are fork tender. Drain and set aside in a large bowl.

2. Preheat oven to 400.

3. While the potatoes are boiling, heat 1 tbsp. EVOO in a medium saucepan on medium high. Cook apples, garlic, and onions for about 5 minutes until the onions become translucent and soft. Set aside in the bowl with the potatoes and squash.

4. Using the pot that you used to cook the potatoes and squash, heat the cream cheese and milk on medium low heat until the cream cheese is melted- stir or whisk constantly so the mixture does not burn and until there are no more lumps. Add in the shredded parmesan cheese. Combine until smooth. If the mixture is too thin, add in 1 tbsp. of flour and whisk until thickened.

6. Add in seasonings, stir, and then add the chicken, the garlic, and the bowl of apples/onions/garlic/potatoes. Stir to combine, then pour into large casserole dish.

7. Sprinkle the grated parmesan over the mixture.

8. In a food processor, tear the bread into large chunks and then pulse on high until you have bread crumbs. Add the remaining tablespoon of EVOO and pulse to combine. Pour over top of the casserole.

9. Bake in the oven for 15 minutes, or until the liquid and cheese are bubbling and the breadcrumbs have browned.

Fall Couscous Salad, by Diane

I made this for lunches this week, it was the perfect fall dish and so delicious! Jam packed with nutrients, this is an easy way to enjoy something quick and on-the-go!

A few notes- I substituted the EVOO at the end that you toss everything with for apple cider vinegar (1/2-1tbsp) for a more tastier and healthier option. I also subbed pistachios for pecans because I felt like it, and I used couscous because it's easier to digest for most people than sorghum.

Recipe from: http://www.savorysimple.net/butternut-squash-cranberry-sorghum-salad/


Ingredients:

1 1/2 cups butternut squash, diced small

1/2 tablespoon olive oil for tossing + more for roasting

2 1/2 cups cooked sorghum

1/3 cup dried cranberries

1/3 cup pecans, toasted and chopped

4 medjool dates, sliced thin

1/4 cup pumpkin seeds, toasted

1/8 teaspoon sea salt or to taste

Crumbled goat cheese to taste

 

Directions:

 

1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Toss the butternut squash in a small drizzle of olive oil and sprinkle of salt. Roast for 10-15 minutes, stirring once, or until soft but not mushy (the length of time will depend on how small the dice is).

2. Allow the squash to cool for several minutes and then gently toss together in a large bowl with olive oil, sorghum, dried cranberries, pecans, dates, pumpkin seeds and salt.

3. If using, sprinkle goat cheese on top of each serving.

Chicken Palava (African Chicken Peanut Stew), by Diane

It is really tough to get a good shot of soup, as I have complained about numerous times in the past. So, you will just have to trust me that this stew is amazing!! I had this dish as a child when my friend's parents from Ghana would make this for dinner on special occasions. It is a national dish, and the combination of flavors is unusual but SO good!! The flavor profile reminds me of peanut curries in Thai food, but this is hearty and filling and warming! And, peanut butter aside, it is chock full of healthy, nutritious, and anti-inflammatory ingredients! It's relatively easy to make and keeps well, too.

Recipe from: http://allrecipes.com/recipe/west-african-peanut-stew/  (of course this version comes with a few twists of my own!)

Ingredients:

2 tablespoons peanut oil

1 sweet yellow onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 red pepper, cubed
1 pound chicken, cut into chunks
1 tablespoon crushed red pepper, or to taste
Salt and ground black pepper to taste
5 cups chicken stock
3 small sweet potatoes, cut into chunks
1 tbsp fresh thyme
1 (16 ounce) can chopped tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter


Directions:

1. Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, ginger, and red pepper in the hot oil until softened, about 5 minutes.
2. Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes and thyme into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
3. Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes.

Mascarpone Cheesecake with Almond Crust, by Cheryl

This is my second time making this cheesecake and it is delicious. So creamy, light, and fluffy! Jon is a huge cheesecake fan and says that this is better than many cheesecakes that he has ordered for dessert at restaurants. Definitely a keeper recipe and I'll continue to make this as a sweet surprise for my hubby! Yum!

This recipe is from Giada De Laurentiis.

Ingredients:

CRUST:

1 cup slivered almonds
2/3 cup graham crackers crumbs
3 tbsp sugar
1 tbsp unsalted butter, melted

FILLING:

2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) packages mascarpone cheese, room temperature
1 1/4 cups sugar
2 tsp fresh lemon juice
1 tsp vanilla extract
4 large eggs, room temperature

Directions:

1) For the crust: preheat oven to 350.

2) Tightly wrap the outside of a 9-inch diameter springform pan with two 3/4 inch-high sides with three layers of heavy duty foil.

3) Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides). Bake until crust is set and is beginning to brown, about 12 minutes.  Cool. Decrease temperature to 325.

4) For the filling: Using an electric mixer, beat the cream cheese, mascarpone, and sugar in a large bowl until smooth, occasionally scraping the sides of the bowl. Beat in the lemon juice and vanilla. Add the eggs, one at a time, beating just until blended after each addition.

5) Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when gently shaken, about 1 hour 5 minutes (the cake will become firm when cold). Transfer the cake to a rack; cool for one hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to two days.

6) We ate it plain, but you can add any toppings that you want!

Eggplant Lasagna (no noodles), by Cheryl

This meal was fantastic! I absolutely love eggplant and this recipe is a healthy way to get your dose of veggies in without all of the extra carbs from the noodles. Sweet, savory, and filling, this eggplant lasagna was a big hit in our house! Yum!

Recipe taken from Real Simple

Ingredients:

1/2 pound plum tomatoes, halved
1 clove garlic
4 tbsp olive oil
kosher salt and black pepper
2 eggplants, sliced lengthwise 1/4 inch thick
1 cup ricotta
1 large egg
1/2 cup fresh basil
1/4 cup grated Asiago or Parmesan

Directions:

1) Heat broiler. In a food processor, puree the tomatoes, garlic, 1 tbsp olive oil, 1/4 tsp each of salt and pepper.

2) In 2 batches, arrange the eggplant slices on a broiler proof baking sheet, brush with two tbsp olive oil, and season with salt and pepper. Broil until charred and tender, 3-4 minutes on each side.

3) Meanwhile in a small bowl, combine the ricotta, egg, basil, and 1/4 tsp salt and pepper.

4) Spread some tomato sauce at the bottom of an 8-inch baking dish. On top of it, layer a third of the eggplant slices, half of the ricotta mixture, and some sauce. Repeat with the remaining eggplant, ricotta, and sauce, topping with the Asiago or Parmesan.

5) Reduce oven to 400. Bake the lasagna until bubbling, 15-20 minutes. Let rest for 10 minutes before serving.

Beef and Butternut Squash Stew, by Cheryl

This is another great recipe from Giada. It's perfect for a cold wintery night as it's a hearty meal and will warm you up in an instant. The flavors worked really well together and the beef was very tender. Serve with some rolls or crusty bread. Yum!

Ingredients:

3 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, chopped
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, chopped
2 pounds stew beef, cut into 2-inch cubes
1/2 tsp salt, plus more to taste
1/2 tsp pepper, plus more to taste
2 tbsp flour
1 cup Marsala wine
1 pound butternut squash, cut into 2-inch cubes
1/4 chopped sun dried tomatoes
3-4 cups beef broth
2 tbsp flat leaf parsley, chopped

Directions:

1) In a large soup pot heat oil over medium heat. Add the onions, garlic, thyme, and rosemary and saute until the onion are tender, about two minutes.

2) Toss the beef cubes in the salt, pepper, and flour. Turn up the heat to medium high and add the beef. Cook until the beef is browned and golden, about 5 minutes.

3) Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off of the bottom of the pan.

4) Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to completely cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for about an hour. Season the stew with additional salt and pepper to taste. Sprinkle with parsley and serve with bread.

Non-dairy Broccoli Vegetable and Cheese Soup, by Diane

I came across this recipe from a blog I love, Oh She Glows. This blog takes comfort foods and remixes them into healthy, nutritious options. So when I found this recipe to mimic broccoli and cheese soup, and then saw it incorporated fall's amazing squash, I was hooked. This recipe could not be easier, or healthier, or more delicious for that matter! It makes a ton (10 cups), keeps in the fridge (it gets better with time!) or freezer, and is very filling as a meal itself.

A note on the non-dairy part of this recipe: it is made with nutritional yeast instead of cheese. Nutritional yeast is a deactivated yeast with a bunch of B vitamins added to it. It is also packed with protein (it is a complete protein), fiber, potassium, and selenium. It has a creamy, cheesy flavor and therefore can be added to anything in place of cheese. Now, let me be the first to say that a cheesy-tasting yeast made me want to gag and therefore I have avoided using this product until recently. On accident I ate it in the form of cheesy kale chips from Whole Foods, and it was only until after I finished amazing said kale chips that I thought to read the ingredients and lo and behold- it was nutritional yeast instead of what I thought was delicious cheddar. So, I decided to try it out in a recipe, and this seemed like a great time to do so! There is also no use of cream or dairy like in traditional broccoli cheese soup- the soup is thick and creamy enough on it's own from the pureed vegetables.

I made a few switches to this recipe that came out nicely. First, I added in a small butternut squash to take advantage of fall produce. Second, I used vegetable stock instead of broth (this is a recent tip I picked up that really makes a world of difference, and works with chicken or beef broth as well- I am never going back to broth again!). And third, since I didn't have smoked paprika and didn't want the cayenne, I used one of my favorite spices- hungarian sweet paprika. I used about 1/2 to 1 tablespoon of this in place of her use of these two spices. Finally, I wanted more of a cheesy flavor so I wound up using around 8 tbsp of the nutritional yeast. Really, this recipe is great because you can customize it to what vegetables and spices you love or have on hand.

Another note on her technique- she uses a vitamix and purees the soup in batches after it cools. I have an immersion blender and therefore could blend the soup in it's pot in one batch while it was still hot- much easier and I am sure much less messy! If you don't have this handy gadget, follow along with her instructions- a blender will work fine as well.

Original recipe here: http://ohsheglows.com/2013/09/25/luxurious-7-vegetable-and-cheese-soup/


Ingredients:

1 tablespoon extra virgin olive oil
2-3 cups chopped sweet onion (from 1 large onion)
3 large garlic cloves, minced
1 cup chopped celery (from 2-3 stalks)
1 heaping cup peeled and chopped carrots (from 2 small carrots)
6 packed cups broccoli florets (from 1 large bunch broccoli)
2 cups peeled and chopped sweet potato (from 1 small sweet potato, about 320 g)
1.5-2 cups seeded and chopped Delicata squash (from 1 very small squash about 275 g)
6 cups vegetable broth
5 tablespoons nutritional yeast
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon cinnamon (optional)
Salt and pepper, to taste (I used about 1 teaspoon salt)
For serving: toasted Pepita seeds, a pinch of cinnamon or smoked paprika, and toasted bread

Directions:

1. Grab a very large pot (about 6.5 qt) with a lid and set aside.
2. Add the onion and garlic with the oil into the pot and saute over medium heat for a few minutes. Season with a couple pinches of salt and pepper.
3. Add the celery, carrots, broccoli, sweet potato, and squash, one by one, as you chop them. Continue to saute over medium heat, stirring every once and a while so it doesn't stick to the bottom.
4. Cover the pot with a lid and cook the vegetables for 4-5 minutes, reducing heat if necessary.
5. Remove lid and stir in the broth. Bring the soup to a low boil. Reduce heat to low/medium and cover with lid. Simmer for 10-15 minutes, until the squash and potato are fork tender.
6. Turn off heat and remove lid. Allow the soup to cool slightly for at least 10-20 minutes. After cooling, carefully scoop the soup into a blender (you'll have to do this in a few batches) and add in the nutritional yeast, optional cayenne, and cinnamon. Carefully blend the mixture with the lid ajar (to allow heat to escape) starting at a low speed and increasing the speed until smooth. Season with salt and pepper. Transfer pureed soup into another bowl or jar and repeat this step for the remaining soup.
7. Pour all of the pureed soup back into the original pot and stir to combine the seasonings. Adjust salt and pepper to taste.
8. Ladle into bowls. Garnish with toasted pumpkin or Pepita seeds and a sprinkle of cinnamon or smoked paprika. Serve with toasted bread or croutons.
9. Transfer leftovers into jars and allow to cool before securing the lid and placing in the fridge. It should stay fresh for a week in the fridge and it can probably be frozen too.

Moroccan Stuffed Acorn Squash, by Diane

 

 

So I have been on a big Moroccan kick lately! This is my last one for a while :)

 

In the spirit of eating lots of fall treats, I have been looking for new ways to incorporate acorn squash into my diet. I found this recipe online, and it just happened to be Moroccan, and that was it! This recipe was very good, and very filling. My only adjustments would be that it needed more seasoning, and that I would drain the liquid with the exception of 1-2 tablespoons for cooking the onion and garlic. I also switched the meat to lamb to make it more authentic and because I don't know a lot about it (the point of this blog is to learn, right?), so using ground lamb was a great introduction and the flavor was amazing in the dish. This was a massive hit and I will definitely be making it again!

 

Recipe from: http://www.thebittenword.com/thebittenword/2009/10/moroccanstyle-stuffed-acorn-squash.html

 

 

Ingredients:

2 medium acorn squashes (about 2 pounds), halved and seeded

2 tsp. extra-virgin olive oil

3/4 lb. ground chuck (95 percent lean)

ground cinnamon

ground nutmeg

2 tsp. course salt

1/2 medium onion, finely chopped

4 cloves garlic, minced

3/4 cup bulgur wheat

2 cups water

1/4 cup golden raisins

1/4 cup Italian flat-leaf parsley, chopped

2 tbsp. toasted pine nuts

Directions:

1. Preheat oven to 400. Place squashes, cut sides down in a 9×13 inch casserole dish. Bake until tender, 35 to 40 minutes.
2. Meanwhile, heat oil in a 4-quart pot with a tight-fitting lid over medium heat. Add ground beef, a pinch of cinnamon and nutmeg, and 1 teaspoon salt. Cook, stirring frequently, until browned and cooked through, 5 to 7 minutes. Transfer beef to a bowl or plate using a slotted spoon, keeping as much of the cooking liquid in the pot as possible.
3. Add onion, and cook until slightly translucent, about 5 minutes.  Add garlic, and cook until fragrant, about 30 seconds. Add remaining teaspoon salt and the bulgur, and stir to combine.  Add water, and bring to a boil. Reduce heat to medium-low, cover, and cook for 15 minutes.  Take pot off the stove and let sit covered for 5 minutes.  Fluff with fork, and add reserved beef, the raisins, parsley and pine nuts.
4. Scrape out baked squashes, forming 1/4 inch thick bowls, and fold flesh into bulgur mixture. Divide among squash halves, and return to the oven. Bake until warmed through and tops are browned. 12 to 14 minutes.

Light Broccoli, Potato, and Cheese Soup, by Cheryl

This is a delicious soup that is great on those cold nights in. My sister in law's friend has a cooking blog, which you can find here and this is where I found this recipe. It's creamy, it's velvety, and it's healthy! It can be whipped up in 30-40 minutes, which makes it a good recipe for the work week. Yum!

Ingredients:

1 small onion, chopped
1 carrot, chopped (I used 2)
1 celery stalk, chopped
2 cloves garlic, minced
1 tbsp butter
2 tbsp all purpose flour
3 cups low sodium chicken broth
1 cup milk
2 medium baking potatoes, peeled and diced small
salt and pepper
4 cups broccoli florets, cut into pieces (she recommends using 2 lbs of frozen florets, cooked)
1 tbsp grated Parmesan cheese
1 3/4 cups shredded cheddar cheese

Directions:

1) Chop onion, carrot, celery, and garlic in a food processor. In a large stock pot over low heat, melt butter and cook vegetables until soft and fragrant, about 5 minutes. Add flour, salt, and pepper, and stir until smooth.

2) Add chicken broth, milk, potatoes, and adjust heat to high until soup comes to a boil. Cover and cook until potatoes are soft, about 10-15 minutes.

3) Add Parmesan cheese and broccoli and stir well. Taste for salt and pepper and adjust accordingly. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar cheese, stir well, and until melted and remove from heat.

4) Using an immersion blender, quickly blend part of the soup until desired consistency is reached. Serve with crusty bread and additional cheese if desired. If you don't have an immersion blender (mine is still in storage so I couldn't use one) blend the soup in one cup portions in the blender, keeping in mind to let the steam vent.

Zaalouk (Moroccan Eggplant and Tomato Salad), by Diane

This is one of my favorite appetizers to order at a Moroccan restaurant, and its surprisingly easy to recreate! It works great as a side dish, snack, or a dip for pita/bread. It is served cold, but you can eat it warmed as well. It's packed with a load of nutrients as well, including vitamins A, C, and K, iron, fiber, potassium, lycopene, and many antioxidants.

I would like to thank my fellow blogger Cheryl, who taught me that it is easy to peel tomatoes if you make a slit in the skin and drop them into boiling water for a minute. :)

Recipe from: http://moroccanfood.about.com/od/saladsandsidedishes/r/Zaalouk_Recipe.htm (I doubled the eggplant!)

Ingredients:

1 large eggplant
4 large tomatoes, peeled seeded and chopped
3 cloves of garlic, finely chopped or pressed
1/3 cup chopped fresh cilantro and parsley, mixed
1 tablespoon paprika
1 tablespoon cumin
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper (optional)
1/4 cup olive oil
1/3 cup water
small wedge of lemon (optional)

Directions:

1. Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin, and puree it with a vegetable masher.

2. Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk.

3. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan.

Quinoa Pine Nut Pilaf, by Cheryl

This post goes hand in hand with the California Turkey Chili recipe that I just posted. It's an excellent accompaniment to the chili as well as a side dish to other recipes as well - I think chicken dishes would be great with it! And it's sooooo easy to make! Yum!

Ingredients:

1 1/4 cups quinoa
1 3/4 cups chicken broth
1/4 tsp kosher salt
1/4 tsp ground pepper
1/3 cup chopped cilantro (or Italian parsley)
1/3 cup pine nuts

Directions:

1) Cook quinoa according to package directions using chicken broth instead of water, about 15 minutes. Turn off heat and let stand, still covered, for 10 minutes.

2) Preheat oven to 350 degrees. Scatter pine nuts on a small rimmed baking sheet (I used my toaster oven). Toast the nuts until golden, about 5 minutes. Cool on the baking sheet.

3) Mix the cilantro and pine nuts into the quinoa.

Steamed Moroccan Vegetables, by Diane

This is a recipe I created to mimic the side of vegetables I get at Moroccan restaurants. They always serve a mixture of squashes, carrots, and potatoes on the side and for whatever reason they are the most tastiest part of the dish! They are also super healthy as they're steamed and spiced with lots of anti-inflammatory ingredients. But my favorite part is how they melt in your mouth with a complex and uniquely Moroccan flavor.

I did some research and found a few web recipes, which I mixed together to create the dish. I also added leftover shredded rotisserie chicken to make it more filling for my carnivorous counterparts. The dish turned out really great, and I will definitely be making this again!!


Ingredients:

approx. 32-64 oz. chicken stock, unsalted
3 medium sweet potatoes, peeled
4 large carrots, peeled
1 large butternut squash, peeled
2 medium acorn squash
1 clove garlic
1/2 cup raisins (any color is fine)
1.5 tbsp each: ginger, cumin, sweet paprika
1 tbsp each: cinnamon, kosher salt
1/4 tsp pepper
1 handful each cilantro and parsley sprigs
1/2 cup slivered almonds, toasted and tossed in 1/4 tsp honey

Directions:

1. Cut all veggies into large chunks (they should not be bite-size) and place at the bottom of a large soup pot in the order listed (quickest to cook will be at the top).

2. Add in broth until it covers 2/3 of the veggies, then add in remaining ingredients through seasonings.

3. Lay the sprigs across the top and cover, cooking for about 30 minutes or until veggies are fork tender. Do not lift lid until 20 minutes has passed, and only stir once towards the end as you don't want to let the steam escape or break apart the veggies.

4. Remove sprigs, drain (save some of the broth to pour over the veggies if you want more flavor, or to cook couscous in as a side dish), and sprinkle with almonds.

Homemade Chicken and Dumpling Soup, by Diane

This recipe comes from cooking light. It was a total hit!! One of those dishes that gets better with time, and is super comforting on a cold day. I didn't wind up making the stock from scratch, so I just used store bought stock and a rotisserie chicken, but it still came out amazing! My only fix would be to add the thyme in earlier to help it cook out the flavor, and to get it in underneath the dumplings (mine stuck to the tops of the dumplings and were very intense in flavor bc they didn't cook). Definitely a make again recipe!!

Ingredients:

1 (4-pound) whole chicken
10 cup water
4 cups unsalted chicken stock
1 tablespoon black peppercorns
3 celery stalks, coarsely chopped (about 6 ounces)
2 carrots, cut into 1-inch pieces (about 5 ounces)
2 bay leaves
1 onion, peeled and cut into wedges (about 10 ounces)
1/2 bunch fresh flat-leaf parsley (about 2 ounces)
3 tablespoons butter, divided
1 cup chopped onion
1/4 cup sliced celery
1 carrot, halved lengthwise and sliced
1 tablespoon all-purpose flour
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking soda
6 tablespoons nonfat buttermilk
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Remove giblets and neck from chicken; trim excess fat. Place chicken, 10 cups water, and next 7 ingredients (through parsley bunch) in an 8-quart stockpot. Bring to a boil; reduce heat and simmer, uncovered, 1 hour, skimming foam from the surface as necessary. Remove from heat, and let stand for 20 minutes.
2. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with 2 forks. Strain stock through a sieve into a large bowl; discard solids. Cool stock and chicken to room temperature. Cover and chill stock and chicken separately for 8 to 24 hours. Skim solidified fat from surface of stock; discard fat. Reserve 8 cups stock and chicken. Refrigerate remaining stock in an airtight container for up to 1 week, or freeze for up to 3 months.
3. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add 1 cup onion, 1/4 cup celery, and sliced carrot to pan; cook 8 minutes, stirring occasionally. Stir in 1 tablespoon flour, 3/4 teaspoon salt, and ground pepper; cook, stirring constantly, 1 minute. Stir in 8 cups reserved stock. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
4. Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, and remaining 1/4 teaspoon salt, stirring with a whisk. Cut in remaining 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until moist.
5. Drop dough in 24 portions (about 1 teaspoon each) into stock mixture. Cover and cook 8 minutes. Gently stir in reserved shredded chicken and thyme. Simmer over very low heat for 6 minutes or until thoroughly heated and dumplings are done. Remove from heat, and ladle into shallow bowls. Sprinkle evenly with chopped parsley.

California Turkey Chili, by Cheryl

Served over quinoa pine nut pilaf

Holy spiciness Batman! If it weren't for the extreme spiciness of this dish I would give it five stars. The flavors really pop out and I could taste the cloves and cinnamon in this amazing chili. I got the recipe from Giada's cooking show, Giada at Home. Paired with her quinoa pine nut pilaf (next post) it is savory and delicious. But I would cut down the spice by 2/3 because we couldn't enjoy it the way we wanted to. Nonetheless, I will be making this again with that very slight, but important modification. Yum!

Ingredients:

1/4 cup olive oil
4 large garlic cloves, chopped
2 large poblano chilis, stemmed, seeded, diced
1 celery stalk, chopped
1 onion, chopped
1.5 pounds ground turkey
1 tbsp flour
4 tablespoons tomato paste
3 tbsp chili powder (I would reduce this to 1 tbsp next time)
1 tbsp ground cumin
2 tsp (packed) dark brown sugar
1 tsp dried Mexican oregano (I used regular)
kosher salt and ground pepper
1/2 tsp ground cinnamon
1/8 tsp ground cloves (I used 1/4)
3 cups low sodium chicken broth
1 can cannellini beans, rinsed and drained
Quinoa and Pine Nut Pilaf (next recipe)

Directions:

1) Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, and onions. Saute until the vegetables soften, about 5 minutes.

2) Add the turkey and saute until no longer pink, breaking up the turkey, about 7 minutes. Sprinkle the flour over and stir to blend.

3) Add the tomato paste, chili powder, cumin, sugar, oregano, 1 tsp salt, 1/2 tsp pepper, cloves, and cinnamon. Cook 1-2 minutes, stirring to blend.

4) Add the broth and the beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency (about 1 hour), stirring every 20 minutes. Season with more salt and pepper.

5) Eat plain or ladle the chili over the quinoa pine nut pilaf.

Noodle Kugel, by Cheryl

I barely had time to take a picture before it was just about gone!

Jon and I decided to host our first "Break-the-Fast" dinner to end Yom Kippur at our new home in Chapel Hill. There are quite a few other Jewish fellows and residents working at Duke so this worked out perfectly... we went over to other people's houses for Rosh Hashanah dinner so why not return the favor and make new friends while we're at it? Even though not many people were fasting (one of the plusses of being pregnant right now... hey I need some positives at this point!) we held a traditional break-the-fast meal with bagels, lox, whitefish salad, tuna salad, cream cheese, and kugel. I had never made it before, but decided to give it a try with a recipe I found on the Food Network. Not only was it super easy, but it was fantastic!!! The entire dish was gone in minutes and people were looking for more! I will definitely be making this again for other Jewish functions! Yum!

Modified from here

Ingredients:

1 package (12 oz) medium egg noodles
1/2 stick butter, melted
1 pound cottage cheese
1.5 cups sour cream

6 eggs
3/4 cup sugar
1 tablespoon cinnamon
1/2 raisins

Directions:

1) Preheat oven to 375.

2) Boil the noodles in salted water for about 4 minutes. While noodles are cooking, combine all remaining ingredients together in a large bowl.

3) Strain the noodles and combine with the bowl mixture. Mix.

4) Pour into a greased 9x13 inch baking dish. Bake until custard is set and top is golden brown, about 45 minutes.

Ravioli with Tomato, Arugula, and Pancetta, by Cheryl

Hooray for U.S. television again!!! More specifically, hooray for cooking shows that I have missed while being abroad! Before moving overseas I used to watch Giada a lot and have gotten a lot of recipes from watching her show. Since being back I've watched quite a few episodes and that's where I got this recipe from. Since you're not making the ravioli from scratch this recipe is pretty easy and is very good. I think it needed a little bit more flavor so I put more salt on it as I was eating it. But I tend to like a lot of salt on my meals as well. Yum!

Ingredients:

1 pound cheese ravioli
6 ounces thinly sliced pancetta (I used bacon)
1 (15-ounce) can diced tomatoes, drained
3 tablespoons olive oil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon ground pepper, plus extra for seasoning
3 cups arugula
1/2 cup thinly sliced basil leaves, divided
2 tablespoons butter, room temperature

Directions:

1) Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions.

2) In a large non-stick skillet of medium-high heat, add the pancetta, and cook - stirring frequently until crispy. Remove to paper towels to drain.

3) Add the tomatoes, olive oil, 1/2 tsp of salt, 1/4 tsp of pepper, and cook for two minutes until tender.

4) Add arugula and 1/4 cup of basil and cook until wilted.

5) Stir in butter and melt. Add the ravioli and cooked pancetta and toss until coated.

6) Season with salt and pepper, to taste.

7) Garnish with the remaining basil and serve.

Flank Steak with Tomato-Balsamic Sauce, by Cheryl

I found this recipe in Cooking Light Magazine and it incorporates a lot of ingredients that I love: tomatoes, balsamic vinegar, and steak! It's a super easy recipe and was very tasty. They recommend putting the sauce on top of the steak, but I like to control how much sauce I use so I put it on the side. I served it with an ear of sweet corn and sweet potato fries (not pictured). I would definitely make this again. Yum!

Ingredients:

1 pound flank steak, trimmed
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground pepper, divided
3 garlic cloves, finely sliced
1 shallot, thinly sliced
1/4 cup balsamic vinegar
2 cups cherry tomatoes, quartered
1/3 cup torn fresh basil, divided
1/3 cup green onions, thinly sliced and divided

Directions:

1) Heat a large skillet over medium-high heat. Add olive oil, swirl to coat. Sprinkle with salt and 1/4 teaspoon pepper. Add steak to pan and cook for 5 minutes on each side, or to desired degree of doneness. Transfer steak to cutting board; let stand for 5 minutes. Cut across grain into thin slices.

2) Add shallot and garlic to pan; saute for 1.5 minutes or until lightly browned. Add vinegar, and cook for 1.5 minutes or until liquid is almost evaporated. Add tomatoes, 1/4 cup basil, 1/4 cup green onions, and 1/4 teaspoon pepper. Cook 2 minutes or until tomatoes are softened and have released some of their liquid, stirring occasionally. Serve tomato mixture of sliced steak. Sprinkle with remaining basil and green onions.