spice-rubbed tri tip roast

This recipe from allrecipes.com is a new staple in my repertoire, as it is easy and delicious. I like to use the leftovers in my lunch salads.

I buy tri-tip roast in a 2-pack at Costco and freeze them individually in ziploc bags with a little olive oil, garlic, balsamic vinegar, and salt and pepper. That way, they are already marinated when I defrost them. Couldn't be simpler! (I eliminate the olive oil from the recipe and decrease the salt when I'm using one of my thawed roasts.) I usually have some of the spice rub left over, and it's also delicious on pan-fried chicken breasts.

Ingredients

• 1 1/4 tablespoons paprika
• 1/2 - 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons olive oil
• 1 (3 pound) sirloin tip roast (tri-tip)
  

Directions

1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

Thai basil shrimp risotto

Max made this for dinner when my parents were visiting, and we all agreed that it was really good. Definitely one to add to the repertoire.

2 T. canola oil
1 pound small shrimp, rinsed and dried
kosher salt and freshly ground black pepper
3 T. unsalted butter
2 T. minced garlic
1 small onion, cut into an 1/8" dice
2 c. arborio or sushi rice
1 c. dry white wine
5-6 c. hot chicken broth
12 Thai basil leaves, cut into very fine strips (I couldn't find Thai basil, so I just used regular)
juice of one lime

Heat a large saucepan over medium-high heat. Add 1 T. of oil and swirl to coat the bottom. When the oil is hot, add the shrimp and sauté, stirring, until the shrimp are pink, about 1 minute. Season with salt and pepper. Transfer the shrimp to a plate and set aside.

Add the remaining tablespoon of oil 1 T. of the butter. When the mixture is hot, add the garlic and onions and sauté until soft, 1-2 minutes. Add the wine, deglaze the pan, and simmer until the liquid has been absorbed by the rice, 2-3 minutes.

Ladle in the stock 1/2 cup at a time, allowing each addition to be absorbed by the rice before adding the next. Continue until the rice is al dente, about 10 minutes. Return the shrimp to the rice, add the basil, remaining 2 T. of butter, and lime juice. Stir. Taste to adjust the seasoning.

Transfer the risotto to four individual serving bowls and serve.

from Simply Ming One-Pot Meals

Thai Curry Chicken and Cauliflower

This is a great alternative to salad for my low-carb lunches – I make it one day and eat it for several. The cauliflower is a great stand-in for rice or potatoes, and I just happen to love cauliflower.

2 cups fresh cauliflower florets
1 cup fresh green beans
1/2 onion
4 whole boneless, skinless chicken breasts
2 T. olive oil
1 T. red curry paste
2 cloves garlic, crushed
1 T. fresh chopped or grated ginger
1 can(14 Oz. Size) coconut milk
2 T. butter
1 pinch salt (add more to taste)
2 T. fish sauce
1 T. yellow curry powder (add more for a spicier dish)
2 T. sugar or Splenda (Splenda for carb watchers)

Please note that this recipe comes together a lot easier if the veggies and meat are chopped/crushed/grated ahead of time.

Begin by preparing the fresh vegetables. Put two medium-sized pots of water on the stovetop to boil, each with about an inch of water.

While the water coming to a boil, rinse the cauliflower in cold water. Trim the florets off the stem. Place them into one of the pots of boiling water, reduce the heat to low, and simmer the cauliflower with the lid slightly ajar for 12 minutes.

To prepare the green beans, rinse well, trim the ends off and cut the beans into 1-inch pieces.

Place the green beans in the second pot of boiling water and reduce the heat to low. Keep the cover of this pot ajar as well. (Placing the lid ajar while cooking them helps preserve the green color.) Simmer until slightly undercooked, about 10 minutes. They will finish cooking with the rest of the dish.

While the veggies are cooking, dice the onion and set aside.

Chop the boneless, skinless chicken breasts into bite-sized pieces.

Heat the oil on medium-high heat for a minute or two and add the onion. Add the red curry paste, crushed or chopped garlic, as well as the chopped or grated ginger (optional).

Open up the coconut milk and spoon 3 or 4 scoops into the mixture, to help blend the curry paste.

Continue to cook this mixture, keeping a close eye on it so it doesn’t burn, until the onions turn translucent. When the onions have softened, add the chopped chicken.

Meanwhile, keep an eye on the timers for the steaming vegetables. When they finish, pull them off of the heat and drain them. Reserve the green beans to be added to the chicken and curry.

To prepare the cauliflower, add the butter and salt to taste. If desired, stir with a fork to break down the cauliflower into smaller pieces. Set aside.

Cook the chicken mixture until the chicken is mostly done; about 8 or 9 minutes, while stirring frequently. Then add the remainder of the coconut milk, the fish sauce, green beans, the yellow curry powder, sugar, and a dash of salt. Simmer for 5 to 7 minutes, or until the chicken is fully cooked. Thin with water if needed.

Serve by placing a large scoop of curry chicken over a bed of cauliflower.

Ravioli with Brussels Sprouts and Bacon

{recipe from Real Simple}

1 lb. cheese ravioli (fresh or frozen)
6 slices bacon
3 T. olive oil
1/2 c. pecan halves, coarsely chopped
1/2 lb. Brussels sprouts, thinly sliced
kosher salt and black pepper
1 T. white wine vinegar
grated parmesan, for serving

Cook the ravioli according to the package directions.

Meanwhile, cook the bacon until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and break into pieces when cool.

Wipe out skillet and heat 2 T. oil over medium heat. Add pecans and cook, stirring frequently, until lightly toasted, 2-4 minutes. Add the Brussels sprouts, 1/2 t. salt, and 1/4 t. pepper and cook, tossing occasionally, until just tender, 3-4 minutes more. Stir in the vinegar. Add the bacon and toss to combine.

Serve the Brussels sprouts mixture over the ravioli, drizzle with the remaining tablespoon of oil, and top with parmesan.

Fish Tacos with Lime-Cilantro Crema

{photo courtesy myrecipes.com}

I first had this dish when we were at the Outer Banks with my family last summer. I recreated it from memory, and it was good. But this week Jessie directed me to the actual recipe (Cooking Light, 2006) and I made it again. This is officially one of my new favorite meals, and Marc and Max really like it as well.

Yield: 4 servings (serving size: 2 tacos)

Crema:

1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced

Tacos:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets (I used tilapia)
Cooking spray
8 (6-inch) corn tortillas (I used more, because we like to double them up)
2 cups shredded cabbage

Preheat oven to 425°.

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions (I spray them with Pam, sprinkle them with salt, and warm them in a small skillet). Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Sweet Potato and Brie Flatbread

(Recipe from Real Simple website)

1 pound frozen pizza dough, thawed (I used Marc's fast & easy dough)
1 medium sweet potato, peeled, halved, and thinly sliced
2 shallots, thinly sliced
8 sprigs fresh thyme
4 T. olive oil
kosher salt and black pepper
4 oz. Brie, sliced (I removed the rind)
2 t. red wine vinegar
4 cups mixed greens (I used arugula)

Heat oven to 425º. Shape the dough into a large oval or rectangle and place on a cornmeal-dusted baking sheet.

In a medium bowl, toss the sweet potato, shallots, thyme, 3 T. of the oil, 1/2 t. salt, 1/4 t. pepper. Scatter over the dough and top with the Brie slices. Bake until gold brown and crisp, 20-25 minutes.

Meanwhile, in a bowl, whisk together the vinegar, remaining T. of oil, and 1/4 t. each salt and pepper. Toss with the greens and serve with or atop the flatbread.

So delicious!

Flemish Carbonades

Serves 6
From the Chocolate & Zucchini Cookbook

Note: For deeper flavors, it is best to make the carbonades a day ahead. Gently reheat on the stove the following day before serving.

30g butter
1.5 kg well-trimmed boneless beef chuck, cut in 3cm slices
1/2 t. fine sea salt
1/4 t. freshly ground pepper
3 T. plain flour
1 kg. yellow onions (about 6 medium), sliced
750ml (usually 2 bottles) rich amber ale
3 T. light brown sugar
1 T. fresh thyme or 1 1/2 t. dried thyme
2 bay leaves
3 whole cloves
2 1cm thick slices of day-old peasant style bread, about 60g each
2 T. strong Dijon mustard

Melt the butter over med. heat in a large heavy pot or Dutch oven. Add half of the meat in a single layer and cook 3-4 minutes on each side, until browned. Transfer to a plate and brown the remaining pieces. Return all meat to the pot, sprinkle with salt, pepper, and flour, and stir to coat. Add the onions and stir; the pot will seem quite full. Cook for 5 minutes, stirring regularly to avoid coloring.

Pour in 250ml warm water and scrape the bottom of the pan with a wooden spoon to deglaze. Pour in the beer and an additional 250ml water; stir, and bring to a simmer.

Add the sugar, thyme, bay leaves, and cloves, and stir. Lower the heat to med. low; cover, and simmer for 2 1/2 hours, stirring every once in a while. An hour into the cooking, spread each slice of bread with a tablespoon of mustard and place at the surface of the stew. The bread will soon be moistened by the steam inside the pot and will fall apart as you stir, giving body to the sauce.

Remove the lid, turn the heat up to medium-high, and cook for 20 more minutes, stirring regularly, until the sauce is thick enough to cling to the meat. Serve hot from the pot, with small steamed potatoes.

Variation: Use pain d'épice instead of bread and mustard. Add 2 T. red wine vinegar as you deglaze the pan; omit the sugar and use 100g pain d'épice (about 3 1cm slices).

**Note: I neglected to stir this frequently enough during the last hour of cooking and it started to stick to the bottom of the pan. I saved it, but it would have been a lot better if that hadn't happened. I'll be more careful next time.

Boeuf Bourguignon I

From the kitchen of Julia Child

|

Servings: 6

Difficulty: Difficult [I take issue with the difficult rating. Tedious, yes. Time-consuming, certainly. But not really difficult.]

Cook Time: Over 120 min

This recipe is adapted from "Mastering the Art of French Cooking" by Julia Child, Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961)

Ingredients

One 6-ounce piece of chunk bacon (or lardons, if you're lucky enough to find them)

3 1/2 tablespoons olive oil

3 pounds lean stewing beef, cut into 2-inch cubes

1 carrot, sliced

1 onion, sliced

Salt and pepper

2 tablespoons flour

3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)

2 1/2 to 3 1/2 cups brown beef stock

1 tablespoon tomato paste

2 cloves mashed garlic

1/2 teaspoon thyme

A crumbled bay leaf

18 to 24 white onions, small

3 1/2 tablespoons butter

Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)

1 pound mushrooms, fresh and quartered

Cooking Directions

Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2 inches long). Simmer rind and lardons for 10 minutes in 1 1/2 quarts water. Drain and dry.

Preheat oven to 450 degrees.

Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. [I don't know that I would bother to boil the lardons and then saute them in oil. Why not just saute them with no added oil to begin with?]

Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons.

In the same fat, brown the sliced vegetables. Pour out the excess fat.

Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.

Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust).

Remove casserole and turn oven down to 325 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms.

Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.

Add onions and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.

Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.

Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.

Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.

Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.

Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.

Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.

If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.

Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times.

Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

Tagine d'Agneau aux Poires (Lamb Tagine with Pears)

From the Chocolate & Zucchini cookbook
Serves 6

1 T. olive oil
700g boneless lamb shoulder, cut into 3cm cubes and patted dry with paper towels
fine sea salt
500g yellow onions, about 3 medium
2 garlic cloves
a pinch of saffron threads
1/2 t. whole cumin seeds
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. freshly ground nutmeg
1/4 t. freshly ground pepper
a good pinch of ground chile powder
100g whole blanched almonds
15g unsalted butter
4 ripe pears, peeled, cored and quartered (choose a variety that will hold its shape when cooked, such as Conference or William)

Heat the olive oil over medium heat in a large heavy pot or Dutch oven. Arrange half of the meat in a single layer over the bottom of the pot without crowding. Cook for 4 minutes on each side, until the meat starts to brown. Season with salt, set aside on a plate, and repeat with remaining meat.

While meat is browning, peel and slice the onions. Peel and mince garlic. Once all meat is browned and set aside, combine onions, garlic, and 1 T. water in the pot. Cook over med. heat for 10 minutes, until softened, stirring regularly. Add the meat, sprinkle with spices, stir, and cook for 2 minutes, until fragrant. Pour in hot water halfway up the meat. Bring to a simmer, cover, and lower the heat to med. low. Cook for 2 hours, stirring occasionally, until the meat is very tender.

While the meat is simmering, toast the almonds in a large dry frying pan until golden and fragrant, and set aside. In the same pan, melt the butter over med. heat until it starts to sizzle. Add the quartered pears and toss gently to coat. Lower the heat to med. low, cover, and cook 12 minutes, until the pears are cooked through and slightly translucent. Keep warm.

Remove the lid from the pot, turn the heat up to med. high, and cook uncovered for 10-15 minutes, stirring regularly, until the sauce is thick enough to cling to the meat. Taste the sauce and adjust the seasoning. Transfer the meat and sauce to a serving dish. Surround with the pears, sprinkle with toasted almonds, and serve with couscous.

Note: If you're at all excited about Moroccan cooking, you may want to add ras el hanout, a complex mix of spices, to your spice rack. If you are able to find it, use 2 t. in this recipe, in place of the cumin, cinnamon, ginger, nutmeg, and pepper.

Tex-Mex Nachos

• 3/4 pound ground round
• 1/4 cup sliced green onions
• 3/4 cup taco sauce (I used water + taco seasoning)
  
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 (15-ounce) can kidney beans, drained (I used pinto beans)
  
• 1 can no-salt-added whole-kernel corn, drained
• 2 ounces fat-free baked tortilla chips (about 2 cups or about 18 chips)
• 3 cups shredded iceberg lettuce
• 1 cup chopped tomato
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar or Monterey Jack cheese
• 1/2 cup salsa
• 1/2 cup fat-free sour cream

Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat mixture to pan. Stir in taco sauce, garlic powder, pepper, beans, and corn, and cook until thoroughly heated. Spoon 1 cup meat mixture over 1/2 cup chips, and top with 3/4 cup lettuce, 1/4 cup tomato, 1/4 cup cheese, 2 tablespoons salsa, and 2 tablespoons sour cream. Repeat with remaining ingredients.

4 servings

Pasta with Chicken Wine Artichoke Sauce

I tried this recipe this week when I was pressed for time and didn't want to go grocery shopping (I didn't have fresh basil so I used a little dried, and I just used dumb parmesan cheese in a can). The sauce is very bright and flavorful and it really was super-fast! Delicious, now part of our rotation.

Ingredients

• 1 (12-ounce) package kamut spirals
• 2 tablespoons olive oil
• 1 1/2 pounds chicken breast tenders, cut into bite-sized pieces
• 4 garlic cloves, minced
• 1/2 cup white wine
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (15-ounce) cans artichoke quarters, rinsed, drained, and finely chopped
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/3 cup finely chopped fresh basil
• Chopped fresh basil (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat.

Heat oil in a large skillet over medium-high heat. Add chicken to pan; sauté 2 minutes or until browned. Add garlic; sauté 1 minute. Add wine, salt, pepper, and artichokes; simmer 5 minutes or until sauce is thickened and chicken is done. Remove from heat; stir in cheese and 1/3 cup basil. Place sauce and pasta in a large bowl; stir gently to combine. Garnish with chopped basil, if desired.

Nutritional Information

Calories: 434 (19% from fat)

Fat: 9.2g (sat 2.7g,mono 4.5g,poly 1.2g)

Protein: 40.1g

Carbohydrate: 49g

Fiber: 4.7g

Cholesterol: 72mg

Iron: 4.3mg

Sodium: 629mg

Calcium: 156mg

Chinese Chicken Salad

1 small head green cabbage
1 pkg. chicken ramen noodles, crushed (reserve seasoning packet)
1 bunch green onions sliced
1/2 c. sliced almonds, toasted
2 T sesame seeds, toasted
2-3 cups diced, cooked chicken

Dressing:
3 T seasoned rice vinegar
1/2 c. oil
1 T sugar
reserved packet of ramen seasoning
1/2 tsp. pepper

Shred cabbage and combine with onions, chicken, and ramen noodles, and refrigerate for several hours or overnight.

For dressing, mix together rice vinegar, oil, and sugar in a blender/small food processor to emulsify. Add ramen seasoning and pepper. Add dressing, sesame seeds, and almonds to cabbage mixture just before serving.

Seared Chicken with Squash Quesadilla

A friend in Seattle saw this on Martha Stewart, and her little boy who was watching with her insisted that they make it that very night. She shared the recipe with me, and it became an instant hit. I have made this so many times, I now have to let some time elapse in-between so it can seem fresh to me again. (I usually make just the quesadillas, which is a meatless meal, but the chicken is good as well.)

2 T. e.v. olive oil
1 butternut squash, peeled, halved, seeded and sliced crosswise into 1/4" slices
salt and pepper to taste
red pepper flakes
4 chicken breasts
2 T. plus 1/4 t. garlic, minced
1 lime, cut into 8 slices
1 t. unsalted butter
1/4 t. ground cumin
juice of 1 lime
1 jalapeno pepper, sliced into rounds
8 oz. goat cheese
6 12" tortillas
2 sprigs cilantro (I use much more)

Heat oven to 375 degrees. Drizzle 1 1/2 t. olive oil on a baking sheet. Place the squash pieces on top. Season with salt, pepper and red pepper flakes. Roast until fork tender, about 40 minutes. Remove from oven and let cool.

Meanwhile prepare the chicken; season with salt and pepper. Place 1/4 t. garlic and 2 slices of lime under the tender of each breast. In a large skillet over medium heat, melt the butter and 1 t. olive oil. Place the chicken in the skillet, tender-side up. Add the remaining 1 T. minced garlic, cumin and the juice from half a lime to the pan. Cook until firm and golden brown, about 6 minutes per side; after the first 6 minutes, squeeze the remaining lime half over the chicken and turn.

In a large nonstick skillet over medium heat, cook the jalapeno slices for 4 minutes on each side. Set aside. Prepare the quesadillas: arrange squash slices on half of tortillas, top with jalapeno slices, goat cheese and cilantro. Heat until cheese is melted. Cut into wedges and serve immediately.

Marc's easy pizza crust

Marc has made some crazy-time-intensive pizzas out of the California Pizza Kitchen cookbook. They are delicious, but for a quick weeknight dinner, we stick to his fast and easy crust. (again, I watched him once and forced him to approximate a recipe)

1 cube of fresh active yeast (he learned to make this on his mission -- these are about 1/2 oz., so I think we use about a tablespoon of dry yeast)
1 1/2 c. warm water
1 t. sugar
1/2 t. salt
3 T. olive oil
flour

Place yeast in a large bowl and add warm water and sugar. Stir with a fork to dissolve and let sit for about 5 minutes. Add salt and olive oil and stir. Add enough flour to form a thick dough. Knead lightly to mix and form into a ball.

Oil and flour pizza pan (or sprinkle cornmeal). Press ball of dough in center and press out to the edges.

Bake about 15 minutes in a 400 degree oven.

Three favorite easy pizzas:

-- Spread barbecue sauce on your crust. Top with diced or shredded chicken, green pepper, red onion, and monterey jack cheese.

-- Spread sweet chili sauce on your crust. Top with diced or shredded chicken, red onion, and other veggies like sweet peppers and/or bean sprouts, peanuts, and mozzarella. Sprinkle with chopped cilantro after baking.

-- Make a simple sauce with tomato paste, a little bit of milk and crushed red pepper flakes. Top with sliced fresh tomatoes, then add sautéed onion and bell pepper. Top with pineapple and mozzarella.

Marc's Algerian Couscous

Marc learned to make this while on his mission to Belgium and France, and fine-tuned his recipe along the way. (He doesn't use actual recipes, so I forced him to write down his proportions one time when we were teaching a cooking class for Enrichment.) Each time I eat this, I feel like my body is thanking me, and it's very tasty as well!

1 large onion, chopped
3 T olive oil
3/4 t. turmeric
1/2 t. cayenne pepper
dash of cinnamon
3-4 whole cloves
1 1/2 t. black pepper
1/2 t. salt
3 chicken bouillon cubes
1 small can tomato paste
3 medium zucchini
4 small yellow summer squash
4 large carrots
4 medium yellow potatoes
1 red or green bell pepper
1 can garbanzo beans, drained

Sauté onion in olive oil over medium heat until translucent. Add all spices, including bouillon, and cook for a few more minutes, stirring as needed. Add tomato paste, stir and simmer 2 minutes.

Cut all vegetables into large chunks and add to the pot. Add water to cover. Bring to a boil and then reduce heat and simmer, covered, for at least an hour.

Add the garbanzo beans about 5 minutes before serving. Serve vegetable ragout over couscous.


Preparing couscous:

Put couscous in a bowl. Boil water with a bouillon cube. (use a 1 1/2:1 ratio of water to couscous) Put a pat of butter on dry couscous. Pour boiling water over the grain and wait about 5 minutes. Fluff with a fork.

**My friend Gayle who lived in Morocco for several years makes her couscous differently: she first cuts up a chuck roast into about 6 sections, browns the meat, and then cooks it with the onion, spices, and 2 cans tomato sauce. After cooking the meat for about an hour, she adds the vegetables and cooks about an hour more. She also adds sweet potatoes to the vegetable mixture and steams cabbage on the side, and of course, serves it all over couscous. Hers is delicious, and we make it sometimes as well.

Old-fashioned Chicken Pot Pie

Comfort food defined.

2 1/4 c. flour
1 t. salt
1/2 c. shortening
6 T. ice water
2 cans chicken broth
5 diced, unpeeled red potatoes
4 carrots, peeled and thinly sliced
1 onion, chopped
1/2 - 1 c. frozen peas
1/2 t. poultry seasoning
1/4 t. pepper
1/2 c. milk
2 c. chopped cooked chicken breast

Combine 2 c. flour and 1/2 t. salt in a bowl; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle ice water over surface; toss with a fork until dry ingredients are moistened. Divide dough in two and gently press into 4" circles; wrap in plastic wrap and refrigerate for 30 minutes.

Bring broth to a boil over med. high heat. Add potato; cover and cook 5 minutes. Add carrot and onion; cover and cook 5 minutes.

Combine remaining 1/4 c. flour, 1/2 t. salt, poultry seasoning, pepper, and milk in a small bowl; stir well. Gradually add to the vegetable mixture, stirring well. Cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly. Remove from heat and stir in peas and chicken.

Roll out dough to a size 1" larger than your casserole dish. Fit one piece into dish to form the bottom crust. Fill with chicken/vegetable mixture. Top with the remaining dough and cut two slits for venting.

Spray with cooking spray and bake at 350 degrees for 55 minutes. Let stand 10 minutes before serving.

(the original recipe halved the dough ingredients and had only a top crust, but I like a top and bottom crust)

Grilled Chipotle Salmon Tacos

1 pound skinless salmon filets or whitefish
8 oz. medium round red or white potatoes, cubed
1 1/2 t. ground chipotle chile pepper
3/4 t. sugar
1/2 t. salt
1 c. purchased mild green salsa
3 T. lime juice
3/4 c. thinly sliced green onions
1/2 c. snipped fresh cilantro
12 6" or 16 4" corn tortillas, warmed
1/2 c. light dairy sour cream
lime wedges

Thaw fish, if frozen. Rinse, pat dry, and set aside.

In covered saucepan, cook potatoes in enough salted boiling water to cover for about 15 minutes or until tender. Drain and cool.

In small bowl combine chipotle chile pepper, sugar, and 1/4 t. of the salt. Rub pepper mixture into fish. Grill or broil 4-6 minutes per 1/2" thickness of fish or until it flakes easily with a fork. Cool slightly and break fish into chunks.

In a medium bowl, combine salsa, lime juice, and remaining salt. Add potatoes, fish, green onions, and cilantro; toss gently to coat.

Divide fish mixture among tortillas. Top with sour cream; fold tortillas. Serve with lime wedges.

(2 tacos = 6 WW points)

Jenn's Cheese Fondue

1/2 c. chicken broth
2-3 c. grated cheese
(cheddar with swiss, jack, or mozzarella -- I use whatever I had on hand, most recently sharp white cheddar, jarlsberg, colby jack, and a little blue)
a few tablespoons of flour
dash of garlic salt or tobasco
a little finely-chopped artichoke

Toss grated cheeses with flour.
Heat the chicken broth in fondue pot.
Gradually stir in cheese until melted.

Serve with chunks of hearty bread, apples, and vegetables for dipping.

Ultimate Quick & Easy Pasta Sauce

1 t. olive oil
1 c. chopped onion
4 garlic cloves, minced
1/2 c. red wine or 2 T. balsamic vinegar
1 T. sugar
2 t. dried basil
2 T. tomato paste
1/2 t. Italian seasoning
1/4 t. black pepper
2 14-oz. cans diced tomatoes, undrained

Heat oil in a saucepan or large skilled over med. high heat. Add onion and garlic; sauté 5 minutes. Stir in wine or vinegar and remaining ingredients and bring to a boil. Reduce heat to medium. Cook, uncovered, about 15 minutes. Stir in chopped fresh parsley, if desired.

Yields 3 cups.

Chicken Parmesan

(not to be confused with Parmesan Chicken, which is much quicker and easier...)

4 chicken breasts
1/2 c. seasoned breadcrumbs
1/4 c. parmesan
1/2 t. dried Italian seasoning
1/8 t. black pepper
1/3 c. flour
2 lg. egg whites, lightly beaten
2 t. olive oil
4 c. hot cooked spaghetti (~8 oz. uncooked)
3 c. Quick & Easy Pasta Sauce
1 c. shredded mozzarella

Flatten chicken to 1/4” thickness with a rolling pin. Combine breadcrumbs, parmesan, Italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour, then in egg whites, then in bread-crumb mixture. Heat oil in a large skillet over med. high heat and add chicken. Cook 5 minutes on each side or until done.

Place 1 c. spaghetti on each plate. Spoon 1/2 c. pasta sauce over each serving. Top each with 1 chicken breast and spoon 1/4 c. sauce over. Sprinkle each with 1/4 c. mozzarella. Microwave until cheese melts.