Orzo Salad

This is a great pasta salad for a quick dinner or sharing at a gathering. It's very simple, light, but flavorful. The recipe makes enough for a crowd so I cut it in half if I'm just making it for my fam.

1 box Orzo pasta
1/4 cup extra virgin olive oil
2 generous cloves garlic, grated
1/2 cup finely chopped onion
juice of 1 lemon
1 cucumber, quartered and thin sliced
2 plum/roma tomatoes, diced
salt and pepper to taste
1 tsp dried dill
1/4 cup crumbled feta

Cook pasta according to package directions. Drain and put into a large bowl with olive oil, onion and garlic.

Once pasta cools, add remaining ingredients and stir well. Let stand 15 minutes before serving.

Taco Pasta Salad

I make this salad all the time to go along with any meat cooking in the crockpot. It makes it a breeze to get dinner together when you are short on time.

1/2 lb tri-color spirals or other short cut pasta
1/4 cup ranch dressing
1 TBSP taco sauce
1/2 cup corn
1 roma tomato diced
1/4 cup chopped green onions
1 cup black beans

Cook pasta according to package directions, drain, and rinse with cold water. Mix with ranch and taco sauce and refrigerate (at least an hour). When you are ready to serve, add the corn, tomato, onions, and black beans. If it seems a little dry, add a little more ranch dressing.

Beans that Bite (in 5 minutes time)

Need a quick side disk for dinner? Beans are a great source of fiber!

1 TBSP olive oil
small onion, finely chopped
2 cloves garlic
1 (14-15oz) can beans (red, kidney, black, pinto, etc)
1 chipotle in adobo sauce, chopped
1 can tomato sauce (8 oz)

Heat oil over medium high heat and add onion and garlic. Cook onion about 2-3 minutes until translucent.

Add chipotle with a little of the sauce from the can, and tomato sauce. Stir to combine and add beans. Cook another 2 minutes to heat beans through.

What is chipotle in adobo?

Smoked jalapeno chili peppers that are canned in a red sauce that usually contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. Used for making sauces, dressings, and other recipes. Save the rest in the freezer and use a little in chili, soup, etc. I LOVE a little in my tomato soup.

Roasted Pumpkin Quinoa Salad

1 cup Quinoa
olive oil

1 cup pumpkin, 1/2" cubes
5 garlic cloves
1 small onion, thinly sliced (about 2" diameter)
3 sage leaves, finely chopped

salt and pepper
pinch nutmeg
1 handful chopped parsley
1/2 cup craisins
1/2 cup toasted pecans
Orange

Rinse quinoa well until water runs clear. Add quinoa to a rice cooker with 2 cups of water. Cook about 20 minutes until liquid absorbed and fluff quinoa with a fork. Set aside in serving bowl.

While quinoa is cooking, heat oil in a skillet over medium heat. When it starts to ripple, add pumpkin and garlic cloves and saute until browned on all sides. Remove from skillet to serving bowl and add a little more oil to skillet if needed. Add onions and sage leaves and cook until onions are well browned. Season with salt, pepper, and nutmeg. Add onions to quinoa and pumpkin.

Grate the orange and squeeze juice over serving bowl. Add parsley, craisins, and pecans and toss well. Let stand at least 15 minutes before serving for the flavors to combine.

Spinach Risotto

This rich creamy dish is full of vegetables and can serve as a starch and vegetable exchange.

2 TBSP butter
1 TBSP extra virgin oil oil
1 medium onion
2 cloves garlic
1 cup arborio rice
4 cups vegetable stock
1 box frozen spinach
4 oz feta cheese (about 1 cup crumbled)
1 oz parmesan cheese, shredded
1 tomato, diced

Heat broth in a saucepan to a gentle boil and reduce heat to low.
Defrost spinach in microwave its package for 10 minutes. Wring out in a clean kitchen towel and add to the last cup of stock. Stir in well to break spinach up.

In a skillet over high heat, melt butter and oil and add garlic and onion. Cook about 10 minutes until browned. Add rice and gently toast.

Add 2 cups of the stock to the rice mixture, stirring constantly. Reduce heat to medium and simmer, stirring often. As the liquid evaporates, add more stock about 1/2 cup at a time, ending with the last cup of spinach stock.

Add crumbled feta, Parmesan, diced tomato and salt and pepper to taste. I put a pinch of nutmeg into any dish with greens for added warmth. Cook until all liquid dissolved.

Creamy Kale and Cauliflower

1 TBSP olive oil
3 cloves garlic
1 head cauliflower, cut into 1" or smaller pieces
1/2 bunch kale, rough chopped
2 TBSP half and half
2 TBSP butter
salt, pepper, nutmeg

Heat olive oil over medium high heat. Add garlic and cook 1-2 mintues to brown and add cauliflower. Cook until cauliflower is browned and add 1/2 cup water. Cover the pan and let steam about 5 minutes, or until water is absorbed. Add kale, stirring in until wilted.

Once vegetables are cooked, add half and half and butter. Season with salt, pepper, and nutmeg to taste. 4

Even my 3 year old liked it!

If you liked this, you may also like:

Cheesy Potato Fakeout

Easy Peasy Broccoli and Cheese

Creamy Roasted Zucchini Rice

Basic Polenta

I'm getting into alternative starch sides more and more these days. There are so many great options to mix it up from the old "rice, pasta, or potato tonight" doldrums. Polenta is a dish made from boiled corn meal, often served in Italian cooking instead of pasta.  This is a basic stand-by recipe that you could use with any of your favorite recipes that are served over pasta. You can also form the polenta, and grill squares of it as a dinner side.

4 cups water

1/2 tsp sea salt

1 cup corn grits or coarse corn meal

1 TBSP butter (optional)

In a large saucepan, bring water and salt to a boil. Slowly stir in corn grits, and stir frequently to prevent it from sticking to the bottom of the pan. Reduce heat and simmer for about 30 minutes until mixture is very thick, continuing to stir often.

Spray a loaf pan with cooking spray. Spread mixture into loaf or bundt pan and let stand 15 minutes. Turn polenta onto a cutting board and cut into 1/2" slices.

Polenta can be used with your favorite marinara, along side sweet and sour sausage skewers, or even as the pasta layer of your favorite lasagna (make a double batch, grease your lasagna pan and another of the same size if you have one, pour the corn mixture into the pans and press into a thin layer and form 15 minutes. Turn out onto cutting boards, begin to build lasagna and carefully place polenta layers in place of dry noodles).

Quinoa with Roasted Asparagus

1 cup Quinoa
2 lemons
1 bunch asparagus
5 cloves garlic
olive oil
salt and pepper
5 green onions
10 mint leaves
1 handful parsley
1 cup grapes
1/2 cup pepitas

Rinse quinoa well until water runs clear. Add quinoa to a rice cooker with 2 cups of water. Cook about 20 minutes until liquid absorbed and fluff quinoa with a fork.

While quinoa is cooking, cut asparagus into 1" pieces and place on a roasing/baking sheet. Use a mandoline to thinly slice garlic and scatter over asparagus. Drizzle with olive oil and sprinkle with salt and pepper. Roast under a high broiler about 10 mminutes, stirring halfway through.

In a large serving bowl, juice lemons ** and add finely chopped green onion, mint, and parsley. Once asparagus is roasted, add into lemon and herbs and stir well. Add cooked quinoa, grapes and pepitas.

Serve warm, cold, or room temperature. Great for picnics!

If you like this, you might also like:

Roasted Artichoke Salad

Wheatberry and Barley Salad

** QUICK TIP: Before you juice the lemons, use a vegetable peeler to remove the outer yellow part of the peel. Set aside in a bowl on the counter top for about a week to dry out, and store for flavoring other sauces later **

Roasted Artichoke Salad

3 cups cooked millet (see cooking directions below)

2 lemons, zested and juiced
1 TBSP olive oil
1 clove garlic, grated
1/8 tsp black pepper
1 14oz can quartered artichoke hearts, drained
3 scallions, thinly chopped
1/2 cup chopped cilantro (about 1 fistful whole)
1/3 cup dried cranberries
1/4 cup walnuts

In a serving bowl, whisk lemon, olive oil, garlic, and black pepper until combined. Add millet and stir well to coat. Set aside.

Set broiled to high. Spray a small baking sheet with cooking spray and spread artichokes in a single layer. Spray the tops with cooking spray, and sprinkle with salt and pepper. Roast 5-10 minutes until slightly charred. Add to millet.

Wipe small baking sheet and spread walnuts out. Toast under the broiler for 3-5 minutes, watching carefully. Add to millet.

Add scallions, cilantro and cranberries. Let stand at least 30 minutes to allow flavors to combine.

Stats:

210 calories

33g carbs

6g fat

6g protein 

4g fiber 

193mg sodium  

HOW TO COOK MILLET

Heat a deep skillet on high heat. Add 1 cup of dried millet and toast 3-4 minutes until golden, being careful not to let it burn and lowering the heat if necessary. Add 2 cups boiling water and reduce heat to medium. Cook 20-25 minutes until liquid absorbed and fluff with a fork.

Cheesy Orzos

1/2 box Orzo
1 small onion, chopped
1 c chopped broccoli
1 can condensed cheese soup
1/2 c sour cream
1/2 c milk
1 c shredded cheddar

Cook orzo to package direction, but reducing the cook time by 2 minutes. Reserve 1 cup starchy cooking liquid and drain pasta. Set aside.

Spray a medium saucepan with cooking spray and saute the onion until soft and translucent. Add broccoli and cook another 2-3 minutes.

Add soup, sour cream, and milk and whisk until smooth. Stir in cooked orzo and cheese until well blended, add a little of the reserved liquid if needed.

To make this a one dish dinner, add chopped cooked chicken breast or ham.

Chili Garlic Roasted Potatoes

6 medium potatoes, washed and cut into 1" chunks
1/2 medium onion, chopped
2 cloves garlic, chopped
1 TBSP olive oil
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp ground cumin
salt and pepper

Heat oven to 550 degrees.

Toss potatoes with oil and seasonings, garlic and onions. Spread on a non-stick baking sheet.

Roast 10-15 minutes per side, until the outsides are golden and the insides soft. Use a firm metal spatula to lift and turn halfway through.

Flaky Buttermilk Biscuits

2 1/4 c white flour
1 tsp salt
4 tsp baking powder
5 TBSP unsalted butter
1 c buttermilk
1/2 TBSP honey

Add flour, salt, and baking powder to a medium bowl. Stir to combine. Cut butter into small pieces and add to bowl. Use a fork (and/or your fingers if needed) to mash the butter into the flour until the dough forms pea-sized crumbles.

Mix milk and honey in a measuring cup. Add milk to flour mixture and lightly knead, just until moistened. Form a ball and put in the freezer for 10 minutes to chill.

Heat oven to 450 degrees. On a floured cutting board, lightly roll dough out into a rectangle about 1/2" thick, and 6"x4". Cut once the long way, and twice the short way to make 6 even squares or use a biscuit or cookie cutter to cut into shapes. Place on a baking sheet lightly sprayed with cooking spray and bake 10-12 minutes until golden.

Who says a girl from the North can't make a good biscuit? These are light, flaky, and full of sweet buttery goodness.

Lemon Garlic Rapini

1 bunch rapini or broccoli rabe
2 TBSP extra virgin olive oil
4 large garlic cloves, crushed and chopped
1/2 lemon
splash white wine or champagne
salt and pepper

Rinse the rapni and cut the bottom inch or two off the stems, depending on how tough they are. Chop the rapini coarsely and blanch in boiling water for 3-4 minutes. Drain well and set aside.

Heat pan on high heat and add oil. Swirl around the pan and add garlic. As soon as garlic browns, add the greens and saute a couple minutes to brown. Add lemon juice, splash of wine or champagne and salt and pepper. Cook another minute and serve.

Creamy Coleslaw

1/4 c nonfat Greek yogurt
2 TBSP horseradish sauce OR 1 3/4 TBSP mayo and 1 tsp horseradish
1 tsp lemon juice
1 tsp Dijon mustard
1 1/2 tsp apple cidar vinegar
1/4 tsp celery seed
1/8 tsp ground black pepper
1/2 bag coleslaw mix (7oz) or 3 cups shredded cabbage and carrots

In a medium serving bowl, whisk everything but the vegetables to form a smooth dressing. Add shreds and toss to combine. Refrigerate 30 minutes, then stir again and return to fridge for another 30 minutes before serving.

Portobello Barley

1 TBSP olive oil
6 c dried barley
2 portobello caps, coarse chopped
1/2 medium onion
2 cloves garlic
1 14oz can diced tomatoes (fire-roasted, stewed, Italian, w/green chilis are ALL good!)
1 8oz can tomato sauce
salt and pepper

Cook barely according to package directions.

While barley is cooking, heat a dutch oven over medium-high heat. Add oil once pan is hot and swirl to coat. Add onions and garlic. Saute a couple minutes, and add mushrooms. Cook until veggies are browned.

Add tomatoes and stir to release any brown bits on the bottom of the pan. Add salt and pepper to taste.

Drain barley and add to tomato mixture. Stir well to combine.

Green Bean Salad

2 c. green beans, washed and snapped to 1" pieces
1 c. cherry tomatoes
1 TBSP olive oil
2 cloves garlic, chopped
lemon, zest and juice
1 TBSP balsamic
1/4 tsp black pepper
1/2 TBSP honey
1/2 TBSP olive oil
1/4 c. red onion

Toss cherry tomatoes, garlic and 1 TBSP olive oil together. Roast under the broiler, turning once, until the tomatoes are charred. Set aside.

Blanch green beans in bowling water 5-7 minutes until softened, but still firm (al dente stlye). Drain and set aside.

In a serving bowl, whisk balsamic, pepper, honey, 1/2 TBSP olive oil, and the zest and juice of the lemon until emulsified.

Add green beans and tomatoes to dressing and toss to coat. Use a rubber spatula to get all the juices and garlic from the roasting pan.

Let stand at least 30 minutes and serve cold or at room temperature.

Homestyle Potato Salad (with a surprise mystery guest!)

8 small red potatoes (about 2" each), cut into 8ths
2 small turnips (baseball size), cut into chunks similar to the potatoes
2 eggs
3 medium stalks celery, finely chopped
1 small onion, finely chopped
1/4 c. light mayo
1/2 c. nonfat plain yogurt
2 TBSP white vinegar
2 1/2 TBSP yellow mustard
1 tsp paprika
1 tsp dill
1/2-1 tsp celery salt (to taste)
1/4-1/2 tsp black pepper (to taste)

Place the potatoes and turnip chunks in a large saucepan and cover with water. Heat to boiling and reduce heat so that water gently bubbles. Cook covered 15-20 minutes, or until vegetables are tender when pierced with a fork. Drain and cool.

While the potatoes are cooking, put eggs in a small saucepan and cover with 2" of water and a couple drops of vegetable oil. Bring to a boil, and turn off heat. Let eggs stand 15 minutes in boiling water. Drain and cool with ice water.

In a serving bowl, whisk mayo, yogurt, vinegar, mustard, and seasonings together. Add celery and onions. Using a microplane or fine cheese grater, grate the eggs and stir mixture well to incorporate everything. Add potatoes and turnips and toss to coat. Let sit 4 hours for flavors to blend.

Nana's Scalloped Potatoes

When I was a kid, I spent a lot of time with a friend of my mom's that we called Nana. She was a very sweet lady, and despite her being legally blind, she was a fabulous cook who taught me a lot of great recipes.

4 medium sized potatoes
1 small summer squash
1 c. cheddar cheese
1 c. sharp cheese
1/2 medium red onion
3 TBSP butter
2 TBSP flour
3 garlic cloves
2 c. skim milk
1 bay leaf
1/2 tsp dried dill
1/4 tsp kosher salt
1/4 tsp ground black pepper
grated nutmeg

Using a mandolin or slicer, thinly slice potatoes, squash, onion and garlic. Bring a pot of water to a boil, and pre-cook potatoes 8-10 minutes until softened but still slightly firm. Drain.

Heat oven to 350 degrees. Grease an 8x12" glass casserole dish.

In the casserole dish, layer half of the potatoes and all of the squash. Top with 1/2 c. cheddar and sharp cheese. Top with the remaining half of the potatoes and the onions.

In a medium skillet, melt the butter over medium heat. Add garlic and saute until brown. Add flour and stir into butter to form a paste. Add milk and seasonings and stir often until sauce thickens. Remove bay leaf and pour over the casserole.

Bake uncovered for an hour and a half. If it starts to brown too much, cover with foil.

** Got leftover ham from Easter? Layer in chopped ham on top of the potatoes for a delicious 1 dish meal **

Summer Slaw

1/2 medium head cabbage (about 3-4 c), thinly sliced
1 can mandarin oranges in juice, sections cut into 4 pieces
1/2 cucumber, cut in 1/4 slices
1 carrot, finely chopped
1/8 c Kens light Poppyseed dressing
1 TBSP chopped cilantro
Combine vegetables in serving bowl.  Add 2 TBSP juice from the oranges. Add cilantro, and dressing and toss to coat.

Makes 6 servings

Classic Risotto

5 c chicken, beef, or vegetable stock
1 bay leaf
5 peppercorns
1/2 tsp dried rosemary
2 TBSP butter
1 TBSP olive oil
1 small onion
1 clove garlic
1 1/2 c arborio rice
1/2 c parmesan cheese
generous grating of black pepper

Put stock in a saucepan with bay, pepper, and rosemary, and bring to a boil. Reduce heat to medium and let simmer.

Melt butter and olive oil together in a skillet on medium heat. Add onion and garlic and cook until browned. Add rice and cook 2-3 minutes to toast. Add just enough stock to cover rice. Stir often, and once stock is absorbed, add another ladle of stock. Repeat this process of adding stock and stirring often until absorbed for about 18-20 minutes.

Remove from heat, and add cheese and pepper. Stir to combine.