Chicken Mole

The first time I made this sauce, I grossly underestimated the amount the recipe called for.  We since have had this sauce 4 more times from the same batch!  Yowzer!

It really has nice, complex flavor with a lot of layers.  The chocolate is savory, not sweet, and the whole sauce is spiced but not spicy.  I have reduced the recipe by 1/2 for you.

Chicken with Mole Sauce
Adapted from Create (Hugh Carpenter)

3 dried ancho chiles
2 tablespoons raisins (17.5gm)
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chili powder
1/2 tsp cinnamon
3/4 tsp salt
1 tsp dried oregano
1/4 tsp cloves
1/2 cup brown sugar (55 gm)
2 cups red wine
2 oz bittersweet chocolate

Blend all ingredients BUT CHOCOLATE in a blender til smooth.  Place into a pot and bring to a boil, then simmer until thick, about 1 hour.  Add chocolate off heat, and cool to room temperature.
Serve with grilled chicken, or pork.

Baked Coconut Shrimp

I love coconut shrimp.  I especially love it with the sweetened coconut and deep fried.  But who can cook like that, never mind eat like that on a regular basis?

This version is healthy but satisfying.  We just used frozen shrimp that we thawed, and they were yummy.   I have no doubt the dish would be improved by using fresh, but you take what you can get!

Baked Coconut Shrimp
Adapted from Not my Mama's Meals


1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled, deveined, butterflied and patted dry
Salt and freshly ground black pepper

Dipping Sauce:
Equal parts dijon mustard and apricot preserves

Directions:
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

To make the dipping sauce: Whisk together.  Warm in your preferred fashion.


To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Green Curry Sauce for fish or chicken

I don't mean to be boastful, but my husband kicks ass.  Can you believe this was entirely his creation?  I come home, and he has made snow peas, coconut rice, and grilled chicken with this delicious sauce.

It's good he's picking up the slack since there's definitely some slack to pick up.

We both loved this meal.  The cilantro, for you haters, is not distinguishable, especially since it's blended so thoroughly.  It's not spicy, just pure savory ginger garlic yum.  I can't think of anything it wouldn't be yummy on.

Green curry Sauce
adapted from Create

2 teaspoons sesame oil
1/4 cup (24 grams) peeled chopped ginger root
2 garlic cloves
1/4 cup (60ml) white wine
1 tablespoon lime juice
2 teaspoons green curry paste
1 13.5 oz can coconut milk
1/2 tsp fish sauce (we subbed soy sauce)
1/2 cup (8 grams) cilantro
Salt, pepper, lime juice to taste

Blend in your blender until pulverized.  Then cook down until it's 1 cup volume.  Serve over chicken, crab cakes, striped bass, what have you.

Black Bean Patties

More vegetarian meals are always welcome, especially ones that are as packed with flavor as this one!!!  The Patties also lend well to baking at 450 for 8-10 minutes, liberally sprayed with cooking spray.  I think the avocado cream sauce makes a big difference.  These are also easy to pop in the freezer, and pull out on a moment's notice.

Black Bean Patties
Adapted from Annie's Eats

For the patties:
2 (15 oz.) cans black beans, drained and rinsed (or 3 cups cooked black beans), divided
2 roasted red bell peppers, divided
2 large eggs
1 tsp. oregano
1 tsp. cumin
1 chipotle chile in adobo, minced
1 medium onion, finely diced
½-2/3 cup cornmeal or panko (plus more, as needed)
Salt and pepper
Canola or vegetable oil


For the avocado cream sauce:
1 avocado, pitted and coarsely chopped
½ cup greek yogurt or light sour cream
Juice of 1 lime
Salt and pepper, to taste


To make the bean patties, place half of the beans in the bowl of a food processor with 1 coarsely chopped bell pepper, the eggs, oregano, cumin, and chipotle.  Process until smooth.  Finely chop the remaining bell pepper.  In a large bowl, lightly mash the remaining beans.  Stir in the bell pepper, onion, and smooth bean mixture.  Season to taste with salt and pepper.

Stir in the cornmeal or breadcrumbs, a bit at time, mixing lightly just until the mixture firms up.  (Pick up a bit and see if it can be easily molded into a ball.  If it is too sticky, add a little more cornmeal.)  Chill the mixture for 30 minutes.

To make the avocado cream sauce, combine all ingredients in the bowl of a food processor or blender.  Process until completely smooth.

Form the bean mixture into patties approximately 3½ inches in diameter.  Heat about 2 tablespoons of canola oil in a large skillet over medium heat.  Add the patties in batches, cooking until lightly browned and firm, about 3-4 minutes per side.  Serve the patties warm topped with the avocado cream sauce.

Chicken Parmesan with Pepperoni

I know it's summer, and you don't want to turn your oven on.

I respect that.  I promise a nice, summery meal tomorrow.  Today, cook up some chicken til crispy.  Bathe it in tomato sauce until it's braised and tender, and completely flavor melded.  And you are welcome.

Chicken Parmesan with Pepperoni
Adapted from Eat, Live, Run


serves 4

4 chicken breast halves, pounded thin
2 cups Panko breadcrumbs
2 eggs
1/2 cup flour
1/4 cup milk
1 cup shredded mozzarella
2 ounces turkey pepperoni
1/4 cup freshly grated parmesan cheese
28 oz  marinara sauce
1/4 cup canola oil

salt and pepper to taste

Preheat your oven to 300 degrees.

In a shallow dish or pie plate, combine the eggs and milk. In another dish, pour the panko and in one more, spread the flour.

Season the chicken with salt and pepper and working with one breast at a time, dunk in the eggs/milk, then the panko and finally the flour. Repeat until all chicken breast halves have been battered.

Heat the canola oil in a large skillet over medium heat. Add the chicken breasts and lightly fry until golden on each side and cooked through. Drain the chicken on paper towels and then lay in a greased casserole dish. Cover with tomato sauce, Parmesan and mozzarella. Finally, lay the pepperoni slices on top.

Bake for 60 minutes. Serve with spaghetti or bucatini noodles.

Tomatillo Glazed Baby Back ribs

Doesn't this site just make you weak?

Yeah, the ribs were good, too.  But having your husband slave over something in the kitchen for hours is a phenomenon known as barbecue.  Even better was that this recipe was conceived of, shopped for, and the whole nine yards by NOT yours truly.  Don't get me wrong, he plans and executes meals all the time, but usually they are pretty quick ones.  This one was blood, sweat, and tears.

Actually, kinda literally blood.  Dull knives, man, get you every time.  3 cheers for our local ER.  In and out in an hour.

But it was worth it.  The ribs were amazing.  And the glaze was unreal.  We used it as a dipping sauce, on chicken, and even to dip tortilla chips in.  Just awesome.  

Tomatillo glazed baby back ribs
Adapted from Food network.


Ingredients
Dry Rub and Ribs:
3 tablespoons chili powder
3 tablespoons ground cumin
2 tablespoons salt
1 tablespoon freshly ground black pepper

4 pounds pork baby back ribs

Tomatillo Glaze:
1 small onion, diced
3 tablespoons bacon fat
10 cloves garlic, chopped
10 tomatillos, husked, washed and roughly chopped
3 serrano chiles, sliced
1 large bunch fresh cilantro, roughly chopped
3 tablespoons maple syrup
Salt and freshly ground black pepper

Directions
For the dry rub and ribs: Combine the paprika, cumin, salt and pepper in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.

Preheat the oven to 300 degrees F, or 250 degrees F with fan on in a convection oven.

Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/2-inch. Bake, covered with foil, for 45 to 60 minutes in the oven (or on a grill with the lid closed). Uncover and bake until the meat is tender and beginning to pull away from the bones, an additional 45 to 60 minutes. Remove the ribs from the pan and reserve the pan juices to add to tomatillo glaze.

Meanwhile, make the tomatillo glaze: In a large saucepan over medium-high heat, saute the onions in the duck fat until golden. Add the garlic, tomatillos and serrano chiles and cook, stirring frequently, until the mixture thickens, 30 to 45 minutes. Add the reserved rib pan juices and cilantro and cook an additional 10 minutes. Puree with an immersion blender and add the maple syrup. Cook over low heat for 10 minutes, stirring constantly and being careful not to burn. Season with salt and pepper.

Turn the oven heat up to 450 degrees F, or preheat the grill. If finishing the ribs in the oven, brush generously with the glaze and bake another 10 minutes per side, basting with the glaze every 2 to 3 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot with extra glaze on the side.

Curried Chicken Salad

I have been addicted to this salad at my work.  I've been looking for a replica, and this salad does my work one better!  I love that it has no rice, that the raisins get plump with the curry mayo-yogurt mix.  It's a nice sweetness, and it also makes sure my husband will stay away from my "raisin salad."

This is a great weekday lunch!

Curried Chicken Salad

Adapted from Cook Like  a Champion

Ingredients:

3-4 tablespoons mayonnaise

3-4 tablespoons plain or Greek yogurt

1 tablespoon curry powder

Large pinch cayenne pepper

Salt and freshly ground black pepper to taste

2 cups cooked, chopped chicken

2 stalks celery, thinly sliced

1 cup red grapes, halved; or raisins, or chopped apple

2 scallions, thinly sliced

2 tablespoons minced fresh cilantro or parsley

Directions:

In a medium bowl, combine the mayonnaise, yogurt, curry powder, salt and pepper. Add the chicken, celery, fruit and scallions and toss to coat evenly with the yogurt mixture. Stir in the cilantro/parsley. Store in an airtight container in the refrigerator for up to four days.

Spicy Turkey Lettuce Wraps

So we try to eat healthy, and we also try to avoid carbs at night.  We have a lot of weight influenced health problems in my family, so we are particularly cautious about the scale.  That means we endlessly are looking for protein rich, veggie rich, and flavor rich meals.  This fits the bill on all accounts.  Although I used romaine, I really think butter lettuce or good old iceberg would be a good choice.  The carrots and water chestnuts add great crunch!!!

Spicy Turkey Lettuce Wraps
Adapted from Melissa D'arabian


Filling:
12 ounces ground turkey
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
One 6-ounce can water chestnuts, chopped

1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar

Drizzling Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard or spicy mustard
1 tablespoon Sriracha sauce
1/2 teaspoon sesame oil

8 to 12 large iceberg lettuce leaves, cleaned and dry
Shredded carrots, for serving
Bean sprouts, for serving
Chopped fresh cilantro, for serving


Directions
For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the turkey mixture and cook 1 minute. Remove from the heat.

For the drizzling sauce: In a small bowl, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and 1/4 cup water.

Serve the turkey mixture with the lettuce leaves, drizzling sauce and vegetables for lettuce wrap assembly.

Homemade Chicken Nuggets & Honey Mustard Sauce

OK, so my daughter loved these.  I loved them, my husband loved them-  my son refused them.  After all, they are distinctly NOT in a dinosaur shape.  Mea culpa.  No accounting for taste.  The honey mustard sauce is very mild, not very sweet, but just a nice hint of mustard without being neither acrid nor bland.

Honey Mustard Sauce
Adapted from All Recipes

1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
1/2 tablespoon lemon juice
Directions

Mix the mayonnaise, yellow mustard, Dijon mustard, honey, and lemon juice together in a bowl. Cover and chill in refrigerator overnight.

Chicken Nuggets
Adapted from Bobby Deen and Sugar Free Mom

1 lb chicken thighs, trimmed of fat
1 tsp. salt, and 1 tsp salt, divided
1/4 tsp ground black pepper
1 tsp. Italian seasoning
1 tsp. garlic powder
4 cups ground corn flakes
1 eggs white
butter spray

Directions
Preheat oven to 400 F.
Place chicken, garlic powder, Italian seasoning, pepper and 1 tsp. of salt in the food processor and process until smooth.

Combine 1 tsp salt with cornflakes in a bowl and beaten egg white in another bowl.

Liberally spray a cookie sheet with baking spray.

Using a small cookie scoop or tablespoon, roll the chicken paste into a ball and flatten. I suggest making as many as will fit into your egg bowl before coating them in flour as your fingers get quite sticky.

After dipping in egg on both sides, dip into cornflakes.

 Make sure both sides are coated well. Place them on a baking sheet and flatten slightly.  Spray tops with cooking spray, bake for 8-10 minutes.  Flip over and broil for 60 seconds at close range if more crisp is desired.  (see right most nugget...)

Spinach Artichoke spread, Mozzarella, and Sun dried Tomato Chicken sandwiches

Mmmm.   This sandwich has a lot of components, but they all work.  It's the perfect sandwich for a lunch with someone special-  easy to prep in advance, but thoroughly impressive in a "yes, you're special" kind of way.  You can even grill the chicken in advance, but I like the temperature contrast with the spinach spread!

Adapted from Jeff Mauro


Chicken:
4 boneless skinless chicken breasts
1/2 cup Balsamic  vinegar

Spinach and Artichoke Spread:
5 ounces (1/2 a box) frozen chopped spinach, defrosted, drained
1/2 cup sour cream
2 tablespoons mayonnaise
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
One 6-ounce jar marinated artichoke hearts, drained

Sandwich Build:
Fresh Focaccia, recipe follows
1/2 cup sun-dried tomatoes packed in oil, sliced into thin strips
1 pound ball fresh mozzarella, sliced into 1/4-inch slices
2 cups arugula
Directions

For the chicken: Marinate the chicken in the Balsamic for at least 30 minutes or up to 2 hours in the refrigerator.

Preheat a grill pan or grill over medium-high heat.

Let any excess marinade drip off the chicken, and then grill the chicken for 5 to 6 minutes per side until cooked through. Once cooked, let rest 5 to 10 minutes. Then slice thinly on the bias.

For the spinach and artichoke spread: Squeeze the drained spinach with a kitchen towel to dry it out. Place into a food processor with the sour cream, mayonnaise, garlic, lemon zest and juice. Puree until smooth. Taste for seasoning and add the artichokes. Pulse 2 to 3 times to leave the artichokes slightly chunky.

For the sandwich build: Cut the Fresh Focaccia in half into triangles.  Spread each half with Spinach Artichoke Spread. Then, on the bottom of the bread, sprinkle over the sliced sun-dried tomatoes, top with chicken slices, place a layer of mozzarella down and top with arugula. Place on the other half of bread.

Pulled Chicken Sandwich

I never stop looking for easy, tasty meals that are ready when I come home for dinner after work.  This has to be my favorite pulled chicken recipe I've tried.  I put it in the slow cooker at night, then the fridge and just heated it at night, but if you are at home doing it during the day would be even easier.

It's not spicy, just flavorful!

Adapted from Alida's Kitchen


Ingredients
1 pound chicken breast, boneless, skinless
Salt
1 cup ketchup
2 tablespoons dijon mustard
2 tablespoons cider vinegar
1 tablespoon brown sugar
2 teaspoons Sriracha sauce (or regular hot sauce), adjust to taste
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground cumin
4 whole wheat buns, toasted
1 cup broccoli slaw (optional, for topping)

Directions
Put raw chicken in a slowcooker.
Whisk the ketchup, mustard, vinegar, sugar, hot sauce, chili powder, garlic powder, onion powder, paprika and cumin until combined. Pour over chicken and cover, cook on low for 6-8 hours.  Shred chicken with 2 forks.


Divide chicken evenly among buns and top with pickles or slaw, as desired. Serve immediately.

Moo Shu Chicken

We make moo shu chicken quite a bit.

It's a great meal without the flour tortillas, because it's light but satisfying without a lot of nighttime carbs.  You can play with it too- add bean sprouts, red peppers, a little crushed red pepper- any of the above!
A vegetarian permutation is easy to imagine, too- just add more egg and omit the meat.

Moo Shu Chicken or Pork
Adapted from Martha Stewart


1 teaspoon plus 1 tablespoon vegetable oil
4 large eggs, lightly beaten
1 pork tenderloin or chicken breast (about 1 pound), halved lengthwise and thinly sliced crosswise
2 tablespoons cornstarch
Coarse salt and ground pepper
1 pound shiitake mushrooms (stems removed), caps thinly sliced
2 tablespoons minced peeled fresh ginger
1/2 head napa cabbage, shredded
5 oz snow peas
5 scallions, thinly sliced
1/3 cup soy sauce
1/4 cup rice vinegar
Flour tortillas and hoisin sauce, for serving if desired


In a large nonstick skillet, heat 1 teaspoon oil over medium. Add eggs; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, roll up, and slice crosswise into 1/4-inch-wide strips; set aside. Wipe skillet clean; reserve.

Place pork or chicken in a medium bowl, and sprinkle with cornstarch. Season with salt and pepper, and toss to coat. In reserved skillet, heat remaining tablespoon oil over medium-high. Add pork, and cook until browned on one side, 4 to 5 minutes (pork/chicken will cook more later); transfer to a plate (reserve skillet).

Combine mushrooms and ginger in skillet; season with salt and pepper. Cook until mushrooms are just browned, 3 to 5 minutes. Add cabbage, scallions, snow peas, soy sauce, vinegar, egg strips, and pork; cook, tossing occasionally, until cabbage has wilted and pork/chicken is opaque, 2 to 3 minutes.

Stack tortillas between damp paper towels; microwave on high for 2 minutes. To assemble, spread center of a tortilla with hoisin sauce; top with moo shu filling, and roll up.

Roasted Pork Tenderloin with Dry Rub

In general, I dislike pork tenderloin, so when I tell you this recipe already has me wondering when we can make pork again, you know it's good!  We served this with a nice salad and some mashed lima beans.  It's just the tiniest bit spicy, and the allspice is a nice touch but does not detract from the savory nature of the dish.  Best of all, it's weeknight friendly.


Roasted Pork Tenderloin with  Dry Rub

Adapted from Elly says Opa

1 pork tenderloin (about 1 lb.)
1 Tbsp. olive oil
Juice from 1 lime
1 tsp. onion powder
1 tsp. salt
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1/4 tsp. garlic powder
1/8 tsp. allspice
1/8 tsp. cayenne

Preheat the oven to 425F.

Rub the pork tenderloin on all sides with the olive oil and lime juice. Whisk the remaining ingredients into a small prep bowl, and then rub the mixture all over the pork tenderloin.   This is good to do in a zip top bag the night before, for easy work day assembly.

Heat a  tablespoon extra of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once hot, add the tenderloin. Sear on all sides, about 2-3 minutes per side. Place the whole pan in the oven to finish cooking the tenderloin, about 12-15 more minutes.  Your thermometer will register at 160F.

Rest for 5-10 minutes under a foil tent before slicing.

Lemon Brown Sugar Chicken

This was a completely uninspired meal that turned out well.  I'm not saying it's earth shattering, but it's definitely tasty when you need to dress up some chicken breast in an effortless way.  It was just the ticket for a lazy wednesday night.



Lemon Brown Sugar Chicken
Adapted from Fake Ginger

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, pounded thin
juice of two large lemons
1 tablespoon lemon zest
1/2 cup flour
1 teaspoon paprika
1 teaspoon sea salt
2 tablespoons brown sugar
Instructions
Preheat oven to 350F. Heat the olive oil over medium-high heat in a large skillet.
Combine the flour, paprika and sea salt in a shallow pan. Drop each chicken breast in the mixture and toss to coat completely.
Drop each chicken breast in the hot oil and brown on both sides (should take only about four minutes). Remove chicken breasts and keep warm on a plate.
Pour the lemon juice in the pan and stir to deglaze. Put chicken breasts in a baking dish and pour juice on top. Sprinkle with brown sugar and lemon zest.
Bake for about 20 – 25 minutes, or until cooked through.

Korean Beef BBQ tacos with cucumber slaw

This dish was a night-over-night winner.  Using the chuck roast makes it endlessly easier than using ribs.  And, it makes a cheap cut of meat fork tender.  The cucumber slaw gives a nice, refreshing crunch.  Next time I will definitely add bean sprouts, or even water chestnuts, because the crunch is such a nice thing.  My husband proceeded to eat the leftovers over anything else I served the next two nights!

Korean Beef Tacos and Cucumber Slaw
Adapted from Confessions of a foodie Bride


For the Korean beef:
~5 lbs beef  chuck roast
1 bottle (10 oz) low sodium soy sauce
1 cup packed brown sugar
6 cloves garlic, minced
4 Tbsp ginger, grated
6 Tbsp rice vinegar
2 Tbsp dark sesame oil
2 Tbsp vegetable or olive oil
2 Tbsp sriracha
1 1/2 cups water (optional)

For the Cucumber Slaw:
1 cucumber (seedless if you like)
Thinly sliced red onion rounds, about 1/3 cup
1/2 tsp salt
2 Tbsp rice vinegar
crushed red pepper flakes to taste

For the tacos:
homemade tortillas
cilantro
bean sprouts
Greek yogurt (or sour cream)
sriracha

To make the cucumber slaw, slice the cucumber very thinly.

Transfer to a bowl and toss with red onions, rice vinegar, and red pepper flakes. Refrigerate until ready to use (leftovers get less and less crunchy as they sit but it can be made ahead, just pour off any accumulated liquid and toss with an additional 1-2 tsp vinegar to taste, if necessary).

To make the Korean beef for the tacos, spray your pot with non-stick cooking spray and add the chuck roast.
Whisk soy sauce, sugar, and vinegar with the garlic, ginger, sriracha, and oils.
Pour over the chuck roast in the crockpot. (Adding 1 1/2 cups of water if necessary to cover meat.)
Cook at 250 F  for roughly 6 hours.
If desired, remove 1 1/2 cups of the cooking liquid and skim the fat from the top. Pour the liquid into a small sauce pan and bring to a boil. Reduce heat and simmer until reduced by about half and pour over the shredded meat.
To assemble, serve the shredded meat on warmed tortillas topped a spoon of cucumber slaw, cilantro, bean sprouts, sriracha and a dollop of yogurt.

Felafel and Tzatziki

This recipe is so easy.  And with frying them in cooking spray, pretty healthy!  I love to serve it with tzatziki and hummus.  With a nice salad, it's an easy light meal.

Felafel
Adapted from Fake Ginger


1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, quartered
1 tablespoon dried parsley
2 cloves garlic
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 cup panko bread crumbs
oil or cooking spray for frying

In the bowl of your food processor, add chickpeas, onions, parsley, and garlic. Process until  pieces are small but haven’t quite turned into a paste. Pour into a large bowl and add egg, cumin, coriander, salt, pepper, lemon juice, and baking powder. Stir together to make sure everything is evenly distributed. Add bread crumbs and combine.

In a large, heavy bottomed pan, spry cooking spray.  Shape falafel into balls or patties and fry until golden brown, just a couple minutes per side.

You can also make patties and then cook when you get home.

Tzatziki
Adapted from Ina Garten


1 pound (1 pint) GREEK plain yogurt
1 hothouse cucumber, unpeeled and seeded
 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Directions
Grate the cucumber and squeeze in a paper towel to remove as much liquid as you can.

Transfer the yogurt to a large bowl. Add cucumber.  Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. Serve chilled or at room temperature.

PW's Mac and Cheese

You would think, looking at this, that she was about to dig in.  Mmmmm, homemade mac and cheese.

You would be wrong.  My kids prefer this stuff, in this shape.
It's very easy, and despite the toddler skepticism, very tasty!

Macaroni and Cheese
Adapted from Pioneer Woman


Ingredients
4 cups Dried Macaroni
1 whole Egg Beaten
4 Tablespoons Butter
1/4 cup All-purpose Flour
2-1/2 cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound cheddar Cheese, Grated
1/2 teaspoon Salt, More To Taste
1/2 teaspoon Seasoned Salt, More To Taste
1/2 teaspoon Ground Black Pepper

 Instructions
Cook macaroni until very firm (3-4 minutes less than suggested). Drain.

In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly to avoid burning.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir until melted.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed.

Pour in drained, cooked macaroni and stir to combine.
Pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Stuffed Cabbage

My neighbors introduced this dish to me.  It's unlike what I usually make, and is sounds vaguely gross. But don't let its humbleness fool you.  It's  a great meal!

And of course, it freezes perfectly.

Stuffed Cabbage
Adapted from Smitten Kitchen and Alex's Mom


1 head Savoy cabbage
1 pound ground beef
1 small to medium onion, chopped small
2 tablespoons olive oil
1 carrot, shredded
1 celery stalk, thinly sliced
1 parsnip, shredded
1/2 cup brown rice (cooked for 1/2 the time.  If using white rice, leave it uncooked)
1 to 2 tablespoons tomato paste
3 to 4 cups of your favorite simple tomato sauce (double batch of this)

Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.

Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.

Drain the head of cabbage. Pull off large leaves, cut out the large vein if you'd like — if the leaf is very large, you can make two rolls from each. Make sure leaves are not sopping wet. Roll about 1/4 to 1/3 cup of filling in each leaf and arrange in a large, wide pot. Pour in enough sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately.  You can also bake these in 350 degree oven in a 9 x 13 pan covered for one hour, if like me, your large pot is otherwise engaged.

Spiced Honey Chicken Salad with Honey Citrus Vinaigrette

I adore this salad.  I love the chicken, I love the dressing, I love all of it.  It almost could make me forget that it's the dead of winter.  This dressing goes with any salad.

Honey-Citrus Vinaigrette
Adapted from Our Best Bites


1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
2T honey
3/4 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

3. Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.

Top salad with spiced honey chicken and honey citrus dressing.

Fish Tacos

Don't let an ugly picture detract from a good meal.  Fish tacos are quick, cheap, and a good way to get more fish in your diet.  I had been excited to try these, and they definitely have made it into our rotation!



White Fish Tacos
Adapted from Annie's Eats

For the fish:
2 tbsp. freshly squeezed lime juice
3 tbsp. extra virgin olive oil, divided
3 tbsp. minced cilantro
¼ tsp. cumin
2 cloves garlic, minced or pressed
1 lb. white fish (I used tilapia)
Salt

For the cilantro cream sauce:
Juice of 1 lime
2 tbsp. cilantro, minced
6 oz. nonfat greek yogurt (sour cream is fine too)
1 clove garlic, minced
Pepper, to taste

For serving:
Cherry tomatoes, quartered
Green onions, chopped
Red cabbage, shredded
6-inch flour tortillas

Directions:
Combine the lime juice, 2 tablespoons of the olive oil, cilantro, cumin, and garlic in a pie plate or shallow dish.  Whisk together until well blended.  Place the fish in the mixture, turning to coat.  Let flavors blend 15-30 minutes.

Meanwhile, prepare the cilantro cream sauce.  Combine the lime juice, cilantro, greek yogurt, garlic and pepper in a small bowl.  Mix until well blended.  Refrigerate until ready to use.

Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.  Place the fish in the pan and cook, about 3 minutes.  Flip the fish and cook on the second side 2-3 minutes more.  Move to a plate, season with salt if wanted, and let rest for a few minutes.  Shred the fish into bite-sized pieces with two forks.

Assemble tacos on flour tortillas with shredded fish, cilantro cream sauce and toppings.