Spinach & Mushroom Lasagna

I find spinach lasagna normally pretty heavy and flavorless. I have tried several different attempts and they all tend to turn out the same...very one-dimensional and ho-hum. It is hard to love white, gloppy, overly-creamy sauce, starchy noodles, and boring, blah, frozen spinach(*). The whole dish is usually just a bunch of superfluous calories without packing a true flavor punch.

(*Although, I will add a caveat here. I am not a fan of frozen spinach. While it is convenient, it just tastes very metallic to me.)

The bottom line is that I don't usually like to spend a lot of time on a labor-intensive dish--such as lasagna--and not have it be a totally rewarding dining experience. Until now, I had basically decided to write spinach lasagna off as a dish that was just not worth the effort. Thankfully, this recipe has restored my faith. I have finally found a version of this dish that my whole family loves, and that is everything I had hoped for in the flavor department.

Well, sort of...

I had to do some of my own tweaking to get it the way I wanted it, but the end result was spot-on. I started with America's Test Kitchen Light & Healthy 2010 cookbook's take on spinach lasagna. Then I made so many changes it barely resembled the original published recipe. I, more or less, used the cookbook recipe as a blueprint and then did my own thing. The result was by far my favorite version of a spinach lasagna to date. Finally, a winner!!!!

Spinach & Mushroom Lasagna
Adapted From: America's Test Kitchen Light & Healthy 2010 cookbook

Ingredients:
2 Tablespoons of olive oil
1 onion, diced
4 cloves of garlic, minced
1 package of sliced mushrooms
2 bags of fresh, baby spinach
3 cups of milk
3 Tablespoons of corn starch
salt and pepper to taste
1 teaspoon of fresh nutmeg, grated
2 bay leaves
1 cup of Parmesan cheese, divided
8 ounces of low-fat cottage cheese, small curd
1 egg
1 cup of shredded asiago cheese
1/2 cup of shredded fontina cheese
1/2 cup of shredded mozzarella cheese
1 box of your choice of lasagna noodles, cooked & drained
cooking spray
fresh basil, chiffonade

Directions:
Preheat oven to 425 degrees. Cook and drain the lasagna noodles as needed. Run noodles under cool water to prevent sticking and set aside.

In a large skillet over medium-high heat, saute onions and mushrooms until onions soften and are translucent and mushrooms are cooked. Add salt to taste. Add garlic and cook for another 30 seconds. Add grated nutmeg and bay leaves. Turn heat down to low, and add milk. Sprinkle in corn starch while whisking continuously. Turn heat back up, until milk mixture is simmering but not boiling (keep whisking during this step). When mixture thickens into a sauce, stir in the spinach leaves until they are wilted. Remove from the heat and add 1/2 cup of Parmesan cheese to the mixture. Season with salt and pepper, as needed. Set aside.

In a blender or food processor, combine the egg, cottage cheese, and a pinch of salt until smooth in consistency. Set aside.

To assemble the lasagna: Spray 9 x 13 casserole dish with cooking spray. Layer noodles on the bottom of the pan. Spread half of spinach/mushroom mixture on top of noodles. Sprinkle half of shredded asiago, mozzarella, and fontina cheeses. Add another layer of noodles. Top layer with cottage cheese mixture. Add another layer of noodles. Top with the remaining spinach/mushroom mixture, shredded cheeses, and Parmesan cheese. Bake for 20 minutes. At the end of the cook time, turn on the broiler on high to get the cheese brown and toasty for approximately 3-5 minutes. Remove from oven and let cool for 10 minutes before cutting into squares. Sprinkle with fresh basil. Serve and enjoy!



The Result:
This took a little time to put together, but it was well worth the effort. The husband and I both had seconds, and I could not stop taking bites out of the pan as I put away the leftovers. Needless to say, we all loved this dish, and it will be one that I make again.

Lighter Chicken Caesar Salad

Chicken Caesar salad is usually pretty high in calories (sometimes as many as a double cheeseburger), so I was pleased to find this more healthful version in the America's Test Kitchen Light & Healthy 2010 cookbook. I love a good classic Caesar, and this recipe does not disappoint!!! This dish delivered juicy, perfectly cooked chicken breast, homemade, garlicky croutons, and perfectly flavored Caesar dressing; all served over a bed of crisp romaine lettuce. Yum!

Lighter Chicken Caesar Salad
Adapted From: America's Test Kitchen Light & Healthy 2010 cookbook

Ingredients:

Dressing:
1/2 cup low-fat buttermilk
2 Tablespoons light mayo
2 Tablespoons fresh lemon juice
2 Tablespoons water
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 anchovy fillets, rinsed and patted dry (--OR--substitute 1 Tablespoon of anchovy paste)
1/2 teaspoon pepper
1/4 teaspoon salt
2 Tablespoons extra-virgin olive oil
1 ounce Parmesan cheese, grated (about 1/2 cup)

Salad:
2 slices of white sandwich bread, cut into 1 inch cubes (--OR--substitute 100% whole wheat bread)
cooking spray
salt to taste
1/2 teaspoon of garlic powder
4 (6 ounce) boneless, skinless chicken breasts, trimmed
1/2 teaspoon pepper
1 teaspoon canola oil
1/2 cup of water
3 romaine lettuce hearts (1 lb.), torn into bite sized pieces (about 12 cups)

Directions:
1. For the dressing: Process the buttermilk, mayo, lemon juice, water, mustard, Worcestershire, garlic, anchovy paste, pepper, and salt in a food processor. Pulse for 30 seconds. With the motor running, add the olive oil in a steady stream. Transfer the mixture to a bowl and mix in the Parmesan cheese (except for 1 Tablespoon, set aside).

2. For the salad: Heat oven to 350 degrees. Spread the bread cubes on baking sheet. Coat with cooking spray on both sides. Sprinkle with salt, pepper, and garlic powder. Mix with your clean hands, to make sure the bread cubes are well coated with spices. Bake for 10-20 minutes, until crisp and turning once during cooking. Set aside to cool.

3. Pat the chicken breasts dry with paper towel and sprinkle with salt and pepper. Heat canola oil in a skillet over medium-high heat. When oil is hot, add chicken seasoned side down. Brown chicken in the skillet for 5-7 minutes. Turn over and add 1/2 cup of water to the pan and cover. Cook for 5-7 minutes, or until chicken is cooked thoroughly. Remove cooked chicken from pan and rest for 5 minutes. Slice into strips.

4. Assemble salad as follows: Top a bed of romaine lettuce with cooked chicken, croutons, and salad dressing. Toss lightly to combine. Sprinkle additional Parmesan cheese on top for garnish. Serve and enjoy!

Nutritional Info:
Yield: Serves 4
Total Calories per serving: 410
Total Fat: 18g
Sat Fat: 4g
Cholesterol: 110 mg



The Result:
This was a perfect version of Chicken Caesar salad. I substituted whole wheat bread and anchovy paste to accomodate what I had on hand. Also, I cut the recipe in half for our family size. This salad was totally delicious!!!

Eggplant and Mozzarella Melt & Sauteed Swiss Chard with Parmesan Cheese

My husband is not a fan of eggplant. He even went so far as to tell his dad that he was not looking forward to this meal. He can tolerate eggplant, but does not really like it. I, however, really like eggplant; and I have decided (since I do the cooking and grocery shopping) that eggplant is one of those foods that he can learn to appreciate, if not love. We are already a blue cheese, cucumber, brie, and coconut deprived household because of my husband's dislikes; I was not about to add eggplant to that list. (Conversely, I hate ham...so he has to put up with my not bringing ham into our house; with the exception of prosciutto.) After much hemming and hawing, he ended up LOVING this recipe...eggplant and all! In fact, he said that it was his favorite eggplant dish! That is progress, my friends!!! To his credit, these melts were pretty delicious. A side dish of sauteed Swiss chard complimented our open-faced sandwiches quite nicely.

Eggplant and Mozzarella Melts
From: Martha Stewart's Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes For Any Time of Day

Ingredients:
2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Directions:
1.Preheat oven to 475 degrees. (Peel the eggplant before slicing, if desired.) In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

2.Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.

3.Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes. (Turn on the broiler for a couple of minutes to make the cheese toast, if needed.)

*******************************************************************

Sauteed Swiss Chard with Parmesan Cheese
From: allrecipes.com; By: DannyBoy

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine OR red wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Directions:
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.





The Result:
These were fantastic! We served them open-faced and I only had to make a couple of very minor adjustments. First, I peeled the eggplant. It's a texture thing...I will admit eggplant skin is not my favorite. Then, I turned on the broiler at the end of the bake time to get the cheese all toasty. Other than that, this recipe is great as-is. Good enough to win over my husband, who is one of the eggplants toughest critics.

Jen's Shredded Beef Enchilada Pizza

Apparently, it was pizza week at my house. I am not complaining; back to back pizza recipes make for fun family dinners, and my brood loves a yummy pizza! This one was spicy and tasty...a great use for a leftover beef roast and my fire-roasted Hatch green chiles.

Jen's Shredded Beef Enchilada Pizza

Ingredients:
1/4 cup of cornmeal
cooking spray
1 batch of Quick Homemade Whole Wheat Pizza Crust (see below)
2 T olive oil
leftover cooked beef or pot roast, shredded
1/2 red onion
3 garlic cloves, minced
1 can of green chiles --OR-- 1/3 cup of fresh, fire-roasted Hatch green chiles
1/2 packet of taco seasoning
salt to taste
1 cup of water
2 Tablespoons of lime juice
1/2 cup of pizza sauce
1 can of El Pato hot sauce
1/2 cup of part-skim ricotta or low-fat cream cheese
1 cup of shredded Monterrey Jack cheese
1/2-1 cup of shredded mozzarella or sharp provolone
fresh diced tomatoes, for garnish
fresh chopped cilantro, for garnish
plain Greek-style yogurt (I used non fat yogurt, but you could also use sour cream), for garnish

Directions:
Preheat oven to 500 degrees. Spray large sheet pan with cooking spray and then dust with cornmeal. Shake off any excess. Make pizza dough according to directions (see below). Roll out dough into a rectangle, about 1/8 inch in thickness. Stretch thin dough on to the prepared pan. Set aside.

In a small sauce pan over medium heat, combine El Pato hot sauce, pizza sauce, and ricotta. Stir to combine. Bring to a simmer, then reduce mixture by half. (You are looking for a thick, spreadable, integrated sauce.) Remove from heat and set aside.

In a large skillet, heat olive oil over medium-high heat. Saute green chiles and onions, until onions are soft and translucent. Add garlic and cook for an additional 30 seconds. Add cooked, shredded beef roast and sprinkle with taco seasoning and salt to taste. Add water and reduce until liquid is almost evaporated. Remove from heat and add lime juice. Stir beef mixture to incorporate and set aside.

Spread sauce on bottom of crust then top with jack and mozzarella cheeses. Sprinkle cooked beef mixture over cheese layer. Bake for 20 minutes or until crust is cooked and golden browned. Remove from oven and sprinkle fresh, chopped tomato and cilantro over the entire pizza. Cut into squares and serve immediately with a dollop of yogurt on top.

********************************************************************

Quick Homemade Whole Wheat Pizza Crust

Ingredients:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt

Directions:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5-10 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round or rectangle shape, to desired thickness. Cook on the grill --OR-- according to your recipe instructions.

Jen's Notes:
Chopped green onions would also be an excellent garnish.





The Result:
So good! Although, pretty spicy...so tone it down to suit your preferences. This really did taste like shredded beef enchiladas masquerading in pizza form. Yum!!!

Jen's 7-Cheese, Prosciutto, & Heirloom Tomato White Pizza

Seven cheese pizza...does that sound excessive???? I think so, too. Let me explain. At any given time I have at least ten types of cheese at my house. (I am not exaggerating.) Why??? Well, because we LOVE cheese. Also, I use it. Since I cook such a variety of food, I buy high quality cheese and try to use it sparingly. Then, I always have a bunch of cheese odds and end leftover from my all of my recipe experimentation. In an effort to not waste my precious cheese bits, I end up making things like pizza with seven different types of cheeses. See...it's perfectly rational!!!

As you can imagine, this pizza was pretty darn fantastic. How could it not be with all that cheese on it???? To quote my husband at dinner last night, "Honey, this is some really great pizza." I love trying out new pizza ideas; especially since pizza, by nature, is always dependably awesome. Pizza is just one of those magical foods that everyone seems to love, no matter what. Sure enough, this pizza was another keeper!

Jen's 7-Cheese, Prosciutto, & Heirloom Tomato White Pizza

Ingredients:
cooking spray
1/4 cup of cornmeal
1 batch of Quick Homemade Whole Wheat Pizza Crust (see below for recipe)
1/2 cup of olive oil, divided
5 cloves of garlic, minced finely
2 heirloom tomatoes, chopped
1/4 cup of balsamic vinegar
salt to taste
4 ounces of prosciutto de Parma
1/3 cup of fresh basil, chiffonade
1/4 cup of goat cheese
1/2 cup of part-skim ricotta
1/3 cup of fresh mozzarella, torn into small pieces
1/3 cup of asiago, shredded
1/3 cup of sharp provolone, shredded
1/3 cup of fontina, shredded
1/4 cup of Parmiggiano-Reggiano, finely shredded

Directions:
Preheat oven to 500 degrees. Spray large sheet pan with cooking spray and then dust with cornmeal. Shake off any excess. Set aside.

Place chopped tomatoes, balsamic vinegar, 1/4 cup of olive oil, and salt to taste in a small bowl and mix to combine. Set aside.

Make pizza dough according to directions (see below). Roll out dough into a rectangle, about 1/8 inch in thickness. Stretch thin dough on to the prepared pan. Brush dough with 1/4 cup of olive oil. In a small bowl mix the goat cheese and ricotta cheese together by mashing with a fork. Using an off-set spatula spread the goat cheese/ricotta mixture over the pizza dough in a thin layer. Sprinkle minced garlic evenly over the cheese layer. Sprinkle remaining 5 cheeses over dough evenly. Tear prosciutto into bite sized pieces and place on top of the cheese layer.

Bake in the oven for 15-20 minutes, or until dough is cooked and crust is crispy. Remove from the oven. Place tomato mixture through a fine-mesh strainer to eliminate the excess liquid. (If you skip this step, the pizza will be too watery.) Sprinkle marinated tomato pieces evenly over cooked pizza. Top entire pizza with a sprinkling of basil. Serve and enjoy!

********************************************************

Quick Homemade Whole Wheat Pizza Crust

Ingredients:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt

Directions:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5-10 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round or rectangle shape, to desired thickness. Cook on the grill --OR-- according to your recipe instructions.





The Result:
Awesome! This was such a great way to use up some of my cheese bounty. If you are like me and crazy enough to keep all these cheeses in stock, this was a fantastic pizza to have for dinner!

Jen's Spicy Green Chile & Cheese Chicken

In an effort to buy more high quality food and organics, I decided to do my weekly grocery shopping at Whole Foods Market. I definitely spent more money than usual, but the quality was uncompromising. All of their food and produce was --in a word-- beautiful. Seriously, the trip and extra money was well worth it. It was actually a pleasure to buy such gorgeous and supremely fresh fruits, veggies, cheese, and meats. I only wish we had the means to shop there more often.

One of the "scores" I bought at Whole Foods this week was some organic, green Hatch chiles. Fresh Hatch chiles are only around once a year, so I pounced. They were simply too good to pass up. I wasn't sure what I was going to do with them, so I held onto my bounty for a couple of days. I needed to buy myself some time so I could formulate a green chile plan. I ended up fire-roasting them and concocting this yummy, spicy chicken. Let me tell you, they whole dish was delicious! A simple side salad and some refried beans rounded out our green chile feast. The good news is that I only used half of my chiles for this recipe and the rest will be devoted to another meal! Hooray for Whole Foods and their awesome fresh, organic products.

Jen's Spicy Green Chile & Cheese Chicken

Ingredients:
cooking spray
1/2 packet of taco seasoning
4 fresh, whole, roasted green Hatch chiles, cut into strips (see below for instructions) OR use whole canned green chiles
2 large organic chicken breasts
2 ounces of goat cheese, divided
1/2 cup of Monterrey Jack cheese, divided
salt to taste
1/2 cup of water
1/4 cup of lime juice
chopped cilantro, for garnish
chopped green onion, for garnish

Directions:
Preheat oven to 400 degrees.

Spray large, oven-safe, skillet or pan with a lid (it just needs to be able to go from stove top to oven) with cooking spray.

Sprinkle both sides of chicken breasts with the taco seasoning and a little salt to taste. Heat pan over medium-high heat and brown both sides of the chicken, until nice crust is formed. Pour water and lime juice into the pan, scraping all the browned bits that have formed on the bottom and incorporating into the liquid. Reduce liquid by half and remove from heat.

Place 1 ounce of goat cheese on the top of each breast. Blanket the goat cheese with the green chile strips. Cover and bake in the oven for 20 minutes, or until chicken is cooked thoroughly. When the time is up, test the chicken for doneness and remove from the oven. Off the heat, sprinkle each cooked chicken breast with 1/4 cup of Jack cheese; over top of the green chile layer. Place lid back on pan and let chicken rest for 5 minutes. When time has elapsed, remove lid and the cheese should be completely melted. Top each portion with some fresh chopped cilantro and green onions. Serve immediately.

Jen's Notes:
This recipe can be easily adjusted to yield more servings. We only have 2 adults and 1 child eating dinner right now, so I have written the recipe as I actually prepared it (i.e. suited for my family's portion sizes). This dish is pretty spicy if you decide to use fresh Hatch chiles as I have done. You could substitute whole canned chiles for a much more mild effect.

Also, here is a tutorial on How To Roast Chiles.



The Result:
This was lip-tinglingly spicy and delicious. I ended up removing the green chiles from the top of my son's chicken, so it would be a little more kid-friendly. The flavor was outstanding, but I would go easy on the chiles if you are not spicy food fanatics like we tend to be. The beans, Jack cheese, and creamy goat cheese gave a perfect counterbalance to the roasted chiles. So yummy! This is certainly a dish I will keep in my repertoire. I can't wait to experiment some more with my yummy roasted Hatch chiles.

PW's Portobello-Prosciutto Burgers

I don't know what to say about these burgers other than they were awesome. They were so good, I am literally struck speechless (which does not happen very often). Oh man, every bite was fan-freakin'-tastic! If you love portobello mushrooms, then these babies will be right up your alley. Trust me when I say, this is a great recipe. Pioneer Woman does it again!!!

PW's Portobello-Prosciutto Burgers
Adapted From: The Pioneer Woman Cooks! website

Ingredients:
½ cups Mayonnaise
16 whole Basil Leaves
1 garlic clove
juice from 1/2 a lemon
8 whole Large Portobello Mushrooms
1 cup Red Wine (optional)(I used Pinot Noir)
Olive Oil For Brushing
Salt And Pepper, to taste
4 slices Provolone Cheese
4 slices Prosciutto
4 whole buns, split (I used sandwich thins)
Extra Basil Leaves

Directions:
Clean mushrooms gently by wiping with a wet paper towel to remove excess dirt. Soak mushrooms in red wine for 20 to 30 minutes (this is totally optional). Discard soaking liquid and prepare mushrooms for the grill as instructed below.

Combine mayonnaise, basil, lemon juice, and garlic clove in a food processor or blender. Pulse until basil and the other ingredients are totally mixed in with the mayonnaise. Set aside.

Grill mushrooms in a grill pan or on a charcoal grill, brushing lightly with olive oil and sprinkling with salt and pepper. Melt provolone cheese over the four largest mushrooms. Remove mushrooms from grill and stack the other four mushrooms on top of the cheese-topped mushrooms.

Drizzle griddle with olive oil. Toast buns over medium-low heat until very crispy and toasted.

Spread basil mayonnaise generously on both the top and bottom halves of the kaiser roll. Place the double-decker mushroom on the bottom half, then place the prosciutto slice on top. Finally, top with basil leaves and the other half of the roll. Press lightly so some of the juices from the mushrooms will run into the bottom half of the bun. Serve immediately and enjoy!



The Result:
As I said, these were soooooo good! They were kinda messy, since the juices from the cooked, marinated mushrooms would ooze out at every bite. This was not a bad thing, by any means...just use plenty of napkins! Yum!!!!

Indian-Style Vegetable Curry

I find it funny that most people either totally love or totally hate curry. There seems to be no middle ground. Just mention the word "curry" in mixed company and you will get quite a diverse range of reactions from the crowd. It is just one of those food categories that people have strong feelings about, on both sides of the spectrum. Personally, I fall into the first group...I am a huge fan of Indian curries. There is just something about the bold spices and savory sauces that is so completely comforting to me. Also, I truly appreciate that a 'curry' is such a unique food experience. There is nothing else like it; with the exception of more curry. I really do love it!

Needless to say, I was pleased to find this recipe in my borrowed copy of America's Test Kitchen Light & Healthy 2010. It took a little time to put together, but the effort was well worth it! This was a delicious vegetable curry dish that hit all the right notes. Best of all, it was healthy without sacrificing taste. Yum!

Indian-Style Vegetable Curry
From: America's Test Kitchen Light & Healthy 2010

Ingredients:
1 (14.5 oz.) can diced tomatoes, pulsed in a food processor until nearly smooth with 1/4-inch pieces visible
4 teaspoons mild curry powder
1 teaspoon garam masala
3 Tablespoons canola oil
2 onions, minced (about 2 cups)
12 oz. Red Bliss potatoes (about 2 medium), cut into 1/2-inch pieces
3 garlic cloves, minced
1 Tbsp. grated fresh ginger
1 serrano chile, stemmed and seeded,and minced
1 Tbsp. tomato paste
1/2 medium head cauliflower, trimmed, cored, and cut into 1-inch florets (about 4 cups)
1 1/4 cups water
1 (15-oz.) can chickpeas, drained and rinsed
Salt to taste
1 1/2 cups frozen peas (8 oz.)
1/2 cup of low-fat or fat-free, plain Greek-style yogurt
1/4 cup of chopped cilantro
cooked brown rice

Directions:
In a food processor, pulse diced tomatoes about 8 times, or until mostly smooth. Set aside.

Heat 2 Tbsp. of the oil in a large Dutch oven over medium-high heat until shimmering. Add the curry powder and garam masala, and cook until fragrant; about 10 seconds. Add the onions and potatoes and cook, stirring occasionally, until the onions are caramelized and the potatoes are golden brown on the edges, about 10 minutes. (Reduce the heat to medium if the onions darken too quickly.)

Reduce the heat to medium. Clear the center of the pan and add the remaining 1 Tbsp. oil and the garlic, ginger, chile and tomato paste; cook, stirring constantly, until fragrant, about 30 seconds. Add the cauliflower and cook, stirring constantly, until the spices coat the florets, about 2 minutes longer.

Add the processed tomatoes, water, chickpeas, and 1 tsp. salt; increase the heat to medium-high and bring the mixture to a boil, scraping the bottom of the pan with a spatula or wooden spoon to loosen the browned bits. Cover and reduce the heat to medium. Simmer briskly, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in the peas and continue to cook until heated through, about 2 minutes longer. Remove from the heat and stir in the yogurt. Adjust the seasoning with salt to taste, and stir in the cilantro. Serve immediately over brown rice.



The Result:
This dish was a terrific vegetarian curry! Completely satisfying with perfectly balanced flavors. I am so glad I tried it!!!

Pesto Pasta Salad with Grilled Chicken

I have had some real stinker recipes lately. Stuff that was not even post-worthy. Thankfully, this was not one of those meals. I had a completely different dinner slotted for tonight's menu, but I did not want to chance another sucky experiment. I just didn't have it in me. I switched a few nights up, so we could have this dish instead. My friend, Claire told me about this pasta salad that she found in her copy of America's Test Kitchen "30-Minute Suppers Summer 2010" special issue magazine. They tried it and loved it, so I was pretty confident that it would be great. Sure enough, it was fantastic! Hooray!!! I think both Claire and America's Test Kitchen saved our dinner plans.

Pesto Pasta Salad with Grilled Chicken
From: America's Test Kitchen 30-Minute Suppers Summer 2010 Special Issue

Ingredients:
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1/2 cup chopped fresh basil
2 Tbsp juice from 1 lemon
2/3 cup plus 1 tablespoon extra virgin olive oil
2 boneless skinless chicken breasts (about 3/4 pound)
1 pound fusilli
1 pint cherry tomatoes, halved
3 ounces (about 4 1/2 cups) baby arugula

Directions:
Bring 4 quarts water to boil in large pot. Combine pine nuts, cheese, garlic, basil, and lemon juice in food processor and process until smooth, about 10 seconds. With processor running, slowly pour in 2/3 cup olive oil and process until smooth.

Brush chicken with remaining oil and season with salt and pepper. Grill over hot fire until browned and cooked through, about 5 minutes per side. Transfer to plate and tent with foil. When cool enough to handle, shred chicken.

Meanwhile, add 1 tablespoon salt and fusilli to boiling water and cook until al dente. Reserve 1/2 cup cooking water, drain fusilli, and rinse fusilli with cold water. Transfer cooked fusilli to large bowl.

Toss pesto, chicken, tomatoes, and arugula with fusilli, adding reserved cooking water as needed. Season with salt and pepper to taste. Serve.



The Result:
So, I cheated a little. I didn't make the pesto, but used good quality jarred pesto instead. It was just easier. I also used rotini whole wheat pasta, chopped heirloom tomatoes, and added some shredded asiago and sharp provolone cheese for fun. Come to think of it, I cheated a lot. It still turned out fabulous!!! We served it at room temperature, and the flavors were so refreshing. Our meal was certainly a tasty summertime treat. Yum! This recipe is another keeper!

Grilled Turkey Salisbury Steaks

I love when I find a recipe from an unlikely source. For example, this particular recipe was featured in the August 2010 issue of Runner's World magazine. Contributing chef, Rocco DiSpirito (who is a triathlete himself) is regularly featured in the magazines food section entitled The Athlete's Palate. Although a runner's magazine is probably one of the last place you would think to find a yummy recipe, this dish was a hit! It was sooooo good!!! Ground turkey is normally so boring, but this dish really makes it sing. It was savory, meaty, and satisfying...all things you would expect from a normal Salisbury steak recipe. Best of all, it was healthful without sacrifice! We loved this meal, and it is one to go down in the books as a keeper. I love having something new to do with ground turkey!

Grilled Turkey Salisbury Steaks
Adapted From: Runner's World magazine, August 2010 issue; The Athlete's Palate, by: Rocco DiSpirito
(Serves 4)

Ingredients:
1 1/4 pounds ground turkey breast
1 Tablespoon chopped fresh rosemary
Salt and ground black pepper to taste
Olive oil cooking spray
2 tomatoes, cut into 1/2-inch slices (heirloom are recommended, I used Roma)
1 medium red onion, cut into 1/2-inch slices
1 container (6 oz.) sliced crimini mushrooms (button mushrooms would work, too)
1 cup skim milk
1 Tablespoon AP Flour
1 Tablespoon butter
1/2 cup shredded sharp provolone cheese

Directions:
Preheat a grill pan on high heat.

In a bowl, mix turkey, rosemary, salt and pepper. Divide into four portions and form into one-inch-thick oval patties. Spray with olive oil and place on grill.

Spray tomato slices, onion slices, and mushroom slices with olive oil; season with salt and pepper. Place on grill.

Grill meat and onions for four minutes per side. Grill tomatoes and mushrooms for two minutes per side.

In a saucepan melt butter. Add flour and whisk to combine until paste is formed. Pour in skim milk and bring to a boil, whisking constantly. Reduce heat to low and cook until thickened, about one minute. Whisk cheese into sauce until melted.

Season cheese sauce with salt and pepper. Pile tomato, mushrooms, and onion on patties. Spoon cheese sauce on top. Serve and enjoy!



The Result:
Delicious! This dish was comforting and homey...perfectly suited for a family weeknight dinner. My son especially loved it, and kept making yummy noises while taking bites. Kid-friendly, tasty, and healthy are not always an easy combination to put together; but this dish delivered on all fronts. Also, it was pretty quick and easy to put together. I love recipes that just seem to "click", and this one clearly resonated with us. This dish will become a ground turkey staple in our house, for sure.

Shrimp Fried Rice

I am a little tired and drained today, so I think I will make this post short and sweet. My son had his pre-K open house this afternoon, and then we went to the gym for some exercise and family swim time. It was a fun day, but so tiring.

Anyway, we had this recipe for dinner tonight and it was a total success! We all loved it. Low calorie and delicious...it was a perfect fix for the take-out Chinese food craving that occasionally strikes me. I would recommend doing all your chopping and prep work first, then the whole recipe comes together really quickly when you actually start cooking. This is probably my favorite "at-home" version of shrimp fried rice that I have tried. I didn't amend the recipe at all; I just followed it as-is and it turned out great. This shrimp fried rice really hit the spot!

Shrimp Fried Rice
From: The Volumetrics Eating Plan, By: Barbara Rolls, PH.D.

Ingredients:
3 tsp dark sesame oil
¾ lb small shrimp, shelled and deveined
2 tsp chopped garlic
2 tsp chopped fresh ginger
1 Cup peeled, finely chopped carrots
1 Cup small broccoli florets
¼ Cup chopped scallions
1 Cup seeded, chopped red or green bell peppers
1 Cup frozen peas, thawed
1 Cups cooked brown rice
1 Tbsp reduced-sodium soy sauce
1 Tbsp hoisin sauce
Pinch cayenne
1 egg
1 egg white

Directions:
Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add the shrimp, garlic, and ginger and stir-fry 3 minutes, or until the shrimp are pink and opaque. Transfer the shrimp to a plate and cover to keep warm.

Add 1 teaspoons oil to the skillet and stir-fry the carrots, broccoli, scallions, bell peppers, and peas 2 minutes.

Add rice, soy sauce, hoisin sauce, cayenne, and shrimp and stir-fry 3 minutes, or until heated through.

Combine the egg and egg white in a small bowl. Add the eggs to the skillet and cook, stirring occasionally, until the eggs are set. Serve and enjoy!

Nutritional Info:
(Serves 4 of 1-½ Cup portions each)
Calories: 325
Carbs: 39g
Fat: 8g
Protein: 26g
Fiber: 6g
Energy Density: 1.1



The Result:
This is a great version of shrimp fried rice without all the unhealthy junk you would get from your local take-out shop. The notes indicate that you can swap tofu (6 oz.) for the shrimp to create a vegetarian version. I am not a tofu fan, so I will stick with the shrimp. This was some seriously yummy health food!

Lasagna Rolls with Roasted Red Pepper Sauce

Greetings! I found this recipe in one of my favorite resources, Cooking Light's Everyday Favorites cookbook. It was much less labor-intensive than regular lasagna and much more healthful. The sauce reminded me of a yummy twist on a classic romesco sauce. It was very flavorful and balanced, without being too heavy or overpowering. Yum! Easy to put together, satisfying, and mighty tasty. What more can you ask for??? I love finding "keeper" vegetarian recipes, and this one fits the criteria. My whole family loved it!

Lasagna Rolls with Roasted Red Pepper Sauce
Adapted From: Paulette Mitchell, Cooking Light, APRIL 2004 (published in Cooking Light's Everyday Favorites cookbook).

Ingredients:

Lasagna:
1/2 box uncooked whole wheat lasagna noodles (use at least 8 whole noodles minimum)
4 teaspoons olive oil
1/2 cup finely chopped onion
1 (8-ounce) package presliced mushrooms (I used crimini)
1 (6-ounce) package fresh baby spinach
3 garlic cloves, minced
1/2 cup (2 ounces) shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil, divided
1/2 teaspoon salt
1/2 teaspoon crushed red pepper

Sauce:
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (7-ounce) bottle roasted red bell peppers, undrained
1/4 teaspoon crushed red pepper
Parmesan cheese, grated (optional, for topping)

Directions:
Preheat oven to 350 degrees.

To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/2 teaspoon crushed red pepper.

To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.

Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart casserole dish. Pour the sauce over the lasagna rolls. Sprinkle with grated Parmesan cheese to taste (optional) and bake for 10-15 minutes, or until all ingredients are warmed through. Top with 2 Tablespoons of remaining basil. Serve and enjoy!

Nutritional Information:
Yield: 4 servings (serving size: 2 rolls)
Calories: 393 (27% from fat)
Fat:11.7g (sat 4.3g,mono 3.6g,poly 1.5g)
Protein:19.3g
Carbohydrate:58.3g
Fiber:5.9g
Cholesterol:20mg
Iron:3.8mg
Sodium:924mg
Calcium:253mg

NOTE: The nutritional info is not calculated considering the whole wheat noodles and Parmesan cheese. Those were my changes, and not part of the original recipe. If you use these options, the calorie count/nutritional info posted here will not be accurate.



The Result:
This dish was great!!! It was everything I love about a good pasta dish; full of flavor, satisfying, and comforting. I ended up having another half serving, which is something I rarely do these days. It was so good, I just couldn't help myself!!! Best of all, I was surprised at how easy it came together.

The original directions suggest microwave cooking for the final steps, but I just couldn't bring myself to do it. In my experience, pasta gets a little rubbery from the microwave. I just wasn't comfortable with finishing my yummy dish in that manner. (The microwave is for reheating in my house...not cooking.) Instead, I amended the directions for a short cook time in the oven. It turned out great, and I didn't have to worry about botching it up with rubbery pasta.

I ended up making more than the 4 servings, since I cooked a half a box of lasagna noodles. I think my portions ended up working out to about 6-8 servings (of 2 rolls for each person). I am actually glad it happened that way, since I now have lots of leftovers to freeze and/or eat for lunches this week. This is a vegetarian winner!!!

Chinese Wood-Grilled Salmon

I really love grilled food. More importantly, I feel that I have mastered the grill. I have always viewed cooking on the grill as a "man's domain". Hunks of meat over a big fire...my perception is really self-explanatory. Growing up, my dad was always THE chief grill operator (I don't think my mom has ever touched a grill in her life); and until just recently, my husband has always been the grill guru in our house. Though, that is not so anymore. Now, a new grill sheriff has come to town (...that's me)! I just decided that I wanted to take the preconceived notion of a "man's domain" and throw it out the window. Okay, not really. I just wanted to be a better cook, and the grill has always slightly intimidated me. I decided to try it...and try it...and burn some stuff...and try it again...and burn some more stuff...and try it some more again. Eureka! It clicked!!! I can grill. Moreover, I can grill up darn good food. This salmon is a fine example of the 'darn good food' that I am talking about. Finally, it seems that I am not only comfortable cooking on the grill, but I have discovered something that the men in my life forgot to share with me...grilling is fun!

Chinese Wood-Grilled Salmon
Adapted From: America's Test Kitchen Light & Healthy 2010 cookbook

Ingredients:
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 teaspoon Chinese Five Spice powder
1/4 teaspoon cayenne pepper
4 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick)
1 Tablespoon hoisin sauce
1 cedar plank, soaked for 3 hours

Directions:
Preheat gas grill to high (about 550 degrees).

Combine sugar, salt, pepper, Chinese Five Spice powder, and cayenne pepper in small bowl. Pat salmon dry with paper towels. Brush flesh side of salmon with hoisin sauce and sprinkle with sugar mixture.

Place seasoned salmon skin side down on soaked cedar plank. Place planked salmon in the middle of the hot grill and close the cover. Cook for 4 minutes, or until fish is firm and sides are opaque. Remove planked salmon from grill and let rest for 2-3 minutes.

TO REMOVE THE SKIN: Slide a metal spatula between skin and flesh of fish and transfer to platter.

Serve and enjoy!



The Result:
My salmon turned out perfectly! Smokey, slightly sweet with a touch of spicy heat, and cooked exactly how I like it. Yum! I loved this recipe and it was really easy to put together. I served our salmon with simple, roasted red potatoes and steamed French-cut green beans. The whole meal was pretty much delicious. I heart grilled food!

Grilled Greek Chicken Pizza

I follow Aggie's Kitchen on Facebook, and I was inspired by her take on a Greek Chicken Pizza. I started with the recipe for Grilled Lemon Parsley Chicken and modified it with some Greek herbs. Then, I hit up the olive bar at our local supermarket and let the plethora of choice ingredients guide me the rest of the way. Oh man, was this one fantastic pizza! We had some friends over for dinner and they loved it, too. I am a sucker for a good pizza, and this one is my new favorite (although, I think I say that about every pizza I make). Anyway, if you like Mediterranean flavors, I would highly recommend playing around with this pizza and adding or subtracting items that you like...I really don't think you could go wrong!

Grilled Greek Chicken Pizza

For the Chicken:
Use 1 batch of Grilled Lemon Parsley Chicken, with 1 teaspoon of fresh or dried thyme and 1 teaspoon of fresh or dried oregano added into the marinade.

Cut 1 or 2 of the chicken breasts into bite sized pieces and set aside (save the other cooked chicken breasts for another purpose or leftovers).

For the Pizza:

Ingredients:
1 batch of Quick Whole Wheat Pizza Dough (see recipe below)
1/2 cup of shredded mozzarella cheese
1/2 cup of shredded fontina cheese
1 (6 oz.) container of pre-made pesto
2 fresh tomatoes, diced
1/4 red onion, sliced thin
2 garlic cloves, minced
1-2 Grilled Lemon Parsley Chicken breasts, diced (see above for directions)
1 can of artichoke hearts, rinsed, drained and quartered
1 cup of assorted green and black olives, sliced
1/3 cup of roasted red or marinated peppers, sliced
1/3 cup of sun dried tomatoes, chopped
1/4 cup of feta cheese, crumbled
sliced pepperoncini peppers (optional)

Directions:
Heat grill to high heat (about 550 degrees). Roll crust out into a 1/8 inch thickness round or oval shape (it does not have to be perfectly round). Set aside.

Prepare grill by placing some canola oil in a bowl, and using an old rag and a pair of long, heat-resistant tongs, dip rag in canola oil and wipe the grates of the grill. This will prevent the crust from sticking. Be careful not to burn yourself...stand as far back as possible when doing this, because oil can flare up.

Grill both sides of pizza to desired doneness. Remove cooked pizza to large baking sheet. Smear pesto over cooked crust evenly. Sprinkle the fontina and mozzarella cheese over the pesto. Top with crust with fresh tomatoes, red onion slices, minced garlic, cooked chicken, artichoke hearts, olives, peppers, and sun dried tomatoes.

Return crust (now on baking sheet) to the grill for 2 minutes, or until pizza is warm and cheese slightly melted. Turn off grill and remove crust. Top cooked pizza feta cheese crumbles. Cut and serve.

*******************************************************************

Quick Homemade Whole Wheat Pizza Crust

Ingredients:
1 package of active dry yeast
1 tsp sugar
1 cup warm water
2 1/2 cups of whole wheat flour
2 Tablespoons of olive oil
1 teaspoon salt

Directions:
In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy (about 10 minutes). Stir in flour, salt, & olive oil. Beat until smooth. Let rest 5-10 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round.

Cook on grill, as indicated in the above directions --OR-- according to your recipe instructions.

The Result:
I forgot to take a photo, but let me tell you...this pizza looked (and tasted) spectacular. Yum!!!