Recipes

Sweet Potato and Bean Soup

Sweet Potato and Bean Soup

This hearty soup is flavored with the sweet, nutty taste of roasted garlic. Just open a can of diced tomatoes with garlic. Round out the soup with salad from a bag.
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Ingredients

Instructions

  • Heat oil over high heat in a medium pot.
  • Add onion and sauté 3 minutes.
  • Add chickpeas, sweet potato, tomatoes, cumin, pepper, salt, and chicken broth.
  • Bring to a boil.
  • Reduce heat to low and simmer for 15 minutes or until potato is tender.
  • Stir in the basil (if desired) and simmer for 1 minute more.
  • To serve, spoon into 2 large soup bowls and garnish each serving with 2 tablespoons of grated Parmesan cheese.
  • Speed It Up!
  • Cut the total preparation and cooking time to 10 minutes by substituting 1 cup of canned, diced sweet potatoes.

Notes & Wine Advice

Vary It!

For a vegetarian dish, use vegetable broth in place of the chicken broth. For a heartier dish, add a cup of leftover cooked chicken or pork cubes.
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Course; Soup

Chicken Stew with Winter Vegetables

Chicken Stew with Winter Vegetables

Use canned tomatoes and their liquid to make this saucy stew. Vary the tomatoes, substituting fire-roasted tomatoes or tomatoes with roasted garlic to change the flavor each time you make this recipe. Take a look at the chicken thighs when you’re shopping. Choose brands that are trimmed of fat, saving you time and money. For an accompaniment, open a bag of mixed greens and add your favorite salad dressing.
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Ingredients

Instructions

  • repare the rice while the chicken is cooking.
  • Combine 1 1/2 cups of water and 1/4 teaspoon salt in a medium-size pot and bring to a boil.
  • Stir in the rice.
  • Cover the pot, reduce the heat to low, and simmer 18 to 20 minutes, or until the rice is tender, and the liquid is absorbed.
  • While the rice is cooking, heat the olive oil over medium-high heat in a large nonstick skillet.
  • Place the chicken in a plastic bag with the flour, salt, and pepper and shake to coat.
  • Add the coated chicken to the skillet in a single layer and brown 3 minutes per side.
  • Remove the chicken from the skillet and set aside.
  • Add the curry powder and cumin to the skillet.
  • Add the tomatoes with their liquid.
  • Using a wooden spoon, scrape up any browned bits from the bottom of the skillet.
  • Return the chicken to the skillet and add the sweet potatoes.
  • Stir well.
  • Cover and simmer the dish for 5 minutes or until the sweet potatoes are hot.
  • Serve by dividing the rice among 4 plates and topping each serving of rice with a portion of chicken and sauce.
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Course; Chicken / Stew

Kale and Cannellini Beans

Kale and Cannellini Beans

Beans and greens make a hearty yet quick vegetarianentree. To boost the protein and calcium in the dish, sprinkle a tablespoon ofgrated Parmesan cheese over each serving. Serve this dish with whole-grainbread and a simple vegetable.
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Ingredients

Instructions

  • Heat the oil in a 5-quart pot.
  • Add the onion and garlic and cook over low-medium heat 2 minutes.
  • Coarsely chop the kale into 1- to 2-inch pieces.
  • Place in a colander and run under cold water.
  • Do not pat dry.
  • Add the kale to the pot.
  • You’ll have about 12 cups, but it will quickly cook down.
  • Cook over high heat 5 minutes, stirring frequently, until kale wilts.
  • Add the broth, beans, red pepper flakes, salt, and pepper.
  • Cook at medium-high heat 10 minutes, or until the kale is tender, stirring occasionally.
  • Sprinkle with lemon juice just before serving.
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Course; Side Dish / Vegetables

Tuna, Pepper, and Rice Salad

Tuna, Pepper, and Rice Salad

Start with leftover cooked rice and addcanned vegetables and tuna for a tasty dish. This recipe calls for canned, roastedtomatoes, which you can find in most natural food stores and some supermarkets.I like the smoky taste of the tomatoes. If you can’t find this product, useyour favorite canned, diced tomatoes. You can also make this rice salad a dayin advance and chill. Adjust olive oil and lemon juice, adding more to taste ifnecessary.
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Ingredients

Instructions

  • Place the rice in a large bowl.
  • Add the corn, tuna, tomatoes, chiles, green onions, peppers, cumin, cilantro (if desired), and garlic.
  • In a cup, stir together the oil, lemon juice, salt, and pepper.
  • Add the dressing to the rice mixture.
  • Toss gently but well.

Notes & Wine Advice

Vary It!

Add a little variety by substituting 2 cups of cooked pasta or bulgur for the rice.
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Course; Fish / Rice / Salad

Pepperoni, Pesto, and Pepper Pasta Salad

Pepperoni, Pesto, and Pepper Pasta Salad

Combine typical ingredients like olives andpepperoni in an antipasto plate and add farfalle pasta, and you have a meal.Serve this dish at room temperature for the best flavor.
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Ingredients

Instructions

  • Place the farfalle in a salad bowl.
  • Add the pepperoni, olives, tomatoes, and peppers.
  • Toss gently but well.
  • Combine the pesto, 1 tablespoon of olive oil, vinegar, and pepper in a small bowl.
  • Mix well.
  • Spoon the pesto dressing over the salad.
  • If the mixture looks dry, add the remaining tablespoon of olive oil.
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Course; Pasta / Salad

Three-Berry Smoothie

Three-Berry Smoothie

Buy bags of frozen loose berries, so you canmeasure out what you need and keep the remainder frozen. Unsweetened berriesare preferable, so you can adjust the sweetness to your preference.
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Ingredients

Instructions

  • Place the berries in a blender container.
  • Add the 2 cups buttermilk, honey, and nutmeg (if desired).
  • Turn on the blender to low speed for 30 seconds, then increase the speed to high and blend for 1 minute or until the fruit is pureed and the mixture is light and frothy.
  • If the smoothie is too thick for your taste, add more buttermilk by the quarter cup to reach the desired consistency.
  • Pour into cups and serve immediately.

Notes & Wine Advice

Vary It!
Use 1 cup of vanilla yogurt and 1 cup of buttermilk.
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Course; Fruit / Smoothies

Savory Corn Pancakes with Mango Relish

Savory Corn Pancakes with Mango Relish

Pancakes flecked with corn, chives, and redpepper is a confetti-like dish to serve for Sunday brunch. Accompany thisentree with a hot and sweet mango relish.
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Ingredients

Instructions

  • Set the steel blade in a food processor.
  • Add the chives, cover the machine, and process the chives with on/off bursts for 30 seconds or until the chives are minced.
  • Remove 1 tablespoon of the chives and set aside.
  • Add the corn kernels and bell pepper to the remaining chives in the food processor.
  • Cover the machine and process the vegetables with on/off bursts for 30 seconds or until the vegetables are minced.
  • Scrape down the bowl.
  • Add the eggs, milk, flour, baking powder, and 1/2 teaspoon of the salt.
  • Cover the machine and process the batter with on/off turns for 30 seconds.
  • Scrape down the bowl.
  • Don’t over process or the batter will be tough.
  • Spoon the batter into another bowl.
  • Wipe the bowl of the food processor clean with a damp paper towel.
  • Melt 1 tablespoon of the butter in a large nonstick sauté pan.
  • Drop the batter by 1/4-cup measures onto the skillet to form pancakes.
  • Do not crowd, but cook the pancakes in batches.
  • Cook the pancakes on medium high heat for 4 minutes on the first side and 3 to 4 minutes on the second side, or until the pancakes are firm and golden.
  • Add the remaining butter when necessary and cook the rest of the batter.
  • Make the mango relish while the pancakes cook.
  • Add the mango, the reserved 1 tablespoon of chives, and chile.
  • Cover the machine and process with on/off turns for 30 seconds or until the mango is finely chopped.
  • Remove the relish and spoon into a serving bowl.
  • Stir in the honey and add the remaining 1/4 teaspoon of salt.
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Course; Fruit / Pancake’s / Crepes

Micro-Baked Butternut Squash

Micro-Baked Butternut Squash

Maple sugar is a granulated version of maplesyrup. Use this delightful sweetener as an alternative to brown sugar on squashand sweet potatoes. Maple sugar is sold in natural food stores and gourmet foodshops. If you can’t find it, substitute an equal amount of brown sugar.
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Instructions

  • Preheat the oven to 400 degrees.
  • Pierce the squash in several places with the tip of a knife.
  • Place the squash in a microwave-safe, ovenproof dish and microwave on high for 3 minutes.
  • Turn the squash over and microwave another 3 minutes.
  • As soon as you can handle the squash, peel it.
  • Cut the squash into 1/2-inch thick rings.
  • Scrape out the seeds and pulp.
  • Return the squash to the dish.
  • Pour in the apple juice.
  • Dot the squash with butter and sprinkle with maple sugar, salt, and pepper.
  • Bake the squash for 10 minutes or until fork tender.
  • Spoon the butter and maple sugar glaze over the squash and serve.
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Course; Nuts

Almond and Scallion Rice

Almond and Scallion Rice

Keep a bag of sliced almonds in the freezer(so the nuts don’t turn rancid). Then sprinkle the almonds on rice dishes for adelicious crunch.
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Ingredients

Instructions

  • Combine the rice, salt, and 2 cups of water in a small pot.
  • Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed, about 18 minutes.
  • Remove the cover, sprinkle the rice with the almonds and scallions and stir well.
  • Set aside for 1 minute for the flavors to blend.
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Course; Nuts / Rice

Hot and Sweet Chicken

Hot and Sweet Chicken

This tongue-tingling dish, inspired by thesweet-and-sour Chinese dishes of the ’50s, takes a fraction of the time toprepare because it eliminates the lengthy deep-frying process. Your supermarketproduce section features fresh pineapple cut into chunks, saving you a step.
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Ingredients

  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 2 tablespoons oil
  • 1 sweet onion peeled and cut into thin wedges
  • 1 green bell pepper cored, seeded and cut into thin strips
  • 1 small jalapeno or serrano chile seeded and minced
  • 1 teaspoon grated fresh gingerroot
  • 1 can 6 ounces unsweetened pineapple juice
  • 2 cups pineapple chunks in 1-inch pieces
  • 1/2 cup shredded carrots optional
  • Pepper to taste

Instructions

  • Place the chicken in a plastic bag.
  • Add the flour and salt and shake to coat the chicken.
  • Reserve the remaining flour.
  • Heat the oil over medium-high heat in a large, nonstick skillet.
  • Add the chicken cubes to the hot oil and brown on all sides, about 5 minutes total.
  • Remove the chicken and set aside.
  • Add the onion, bell pepper, chile, and gingerroot to the skillet and sauté 5 minutes.
  • Sprinkle 1 tablespoon of the reserved seasoned flour into the skillet.
  • Stir to brown the flour.
  • Add the pineapple juice and scrape up any browned bits in the skillet.
  • Add the pineapple chunks and chicken.
  • Stir well.
  • Cover and simmer 10 minutes or until the chicken is cooked through.
  • If the mixture is too thick, add 1 to 2 tablespoons water.
  • To serve, sprinkle on shredded carrots (if desired) and season with pepper.
  • Vary It!
  • Use a pound of pork tenderloin cut into 1-inch cubes in place of the chicken.
  • Most pork tenderloins weigh between 8 to 12 ounces, so use two if necessary.
  • Also, you can serve the dish over rice using 1/2 cup cooked rice per person.
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Course; Chicken