Kate's Sausage with Smashed Potatoes and Cornichons

Ingredients

• 1 1/2 pounds small red potatoes (about 18), halved
• kosher salt and black pepper
• 3 tablespoons olive oil
• 8 Italian sausage links (about 1 1/2 pounds total)
• 1/2 cup cornichons, chopped, plus 3 tablespoons of the brine
• 2 teaspoons Dijon mustard
• 1/2 small sweet onion (such as Vidalia or Walla Walla), chopped
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil.
2. Add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes. Drain.
3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
4. Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.
5. In a large bowl, whisk together the cornichon brine, mustard, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
6. Add the potatoes, cornichons, onion, and parsley to the bowl and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.

Sausage Lasagna

Only a small amount of turkey sausage was needed to give big meat flavor to this lasagna. We kept a thick fluffy cheese layer by combining part-skim ricotta with low-fat cottage cheese and a lesser amount of part-skim mozzarella cheese. Fresh basil in the sauce and cheese filling keeps this tasting light and fresh.

Directions

1 (28-ounce) can crushed tomatoes

1/4 cup dry red wine
1/2 cup chopped fresh basil leaves, plus 2 whole sprigs
2 cloves garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (16-ounce) container 1 percent low-fat cottage cheese
1 (15-ounce) container part-skim ricotta cheese
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
2 scallions, chopped
1/4 teaspoon freshly grated nutmeg
8 ounces lean sweet Italian-style turkey sausage, casings removed
1/2 cup finely chopped onion
9 sheets no-boil lasagna noodles, 5 1/2-ounces, (recommended: Barilla)
1 1/2 cups part-skim shredded mozzarella cheese, 6 ounces

1. Preheat the oven to 350 degrees F. In a small pot bring the tomatoes, wine, whole basil sprigs, garlic, red pepper flakes, and salt and pepper, to taste, to a simmer; cook until slightly thickened, 10 minutes; set aside.

2. Meanwhile, puree the cottage cheese in the bowl of a food processor until smooth. add the ricotta, spinach, 1/4 cup chopped basil, scallions, nutmeg, and salt and pepper and pulse until just combined; set aside.

3. Coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and onion, breaking it up with a wooden spoon into small pieces, until the meat is browned and the onion tender, 10 minutes.

4. Assemble the lasagna: Mist a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread 1/2 cup tomato sauce on the bottom of the prepared baking dish. Top with 3 noodles, half the ricotta mixture, half the sausage and 1/2 cup shredded mozzarella cheese. Repeat layers with sauce, noodles, remaining ricotta and sausage and 1/2 cup mozzarella cheese. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan, 1 hour.

5. Uncover, sprinkle with remaining mozzarella cheese and continue to bake until melted, 10 minutes. Let stand 15 minutes. Sprinkle with remaining 1/4 cup basil. Serve.

Chile Cheese Casserole

This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.

Ingredients

• Cooking spray
• 4 cups baked tortilla chips, 2 1/2 ounces
• 6 egg whites
• 4 large eggs
• 1/4 cup skim milk
• 3/4 teaspoon ancho chili powder
• 1/8 teaspoon freshly ground black pepper
• 1 (4-ounce) can mild chopped green chiles
• 1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
• 1/2 cup shredded sharp Cheddar cheese, about 2 ounces
• 1/2 cup shredded pepper jack cheese, about 2 ounces
• 1/2 cup prepared green salsa verde
• Reduced-fat sour cream, optional

Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.

Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.

Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.

Green Beans with Bacon Vinaigrette

Ingredients

• kosher salt and black pepper
• 2 pounds green beans, trimmed
• 6 slices bacon
• 2 shallots, sliced
• 2 tablespoons cider vinegar
• 2 tablespoons whole-grain mustard
• 2 tablespoons olive oil

Directions

1. Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
2. Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.
3. Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Rachael's Herb Roasted Turkey Breast

Although sage is the herb most used with turkey, I love the flavor and aroma of fresh bay (laurel) leaves. Fresh bay leaves are now widely available in supermarkets. Since the leaves are a bit woody, and no fun to eat, I baste my turkey with bay-infused butter and roast the breasts right on top of the leaves, which perfumes the meat.

Ingredients

• 1 small (golf-ball sized) onion, peeled and coarsely chopped
• 1 lemon, scrubbed clean
• 12 fresh sage leaves
• Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
• 3 tablespoons extra-virgin olive oil, plus more for oiling pan
• 1 teaspoon salt, plus more as needed
• 6 fresh bay leaves
• 4 tablespoons butter
• 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
• Freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/4 cup apple or regular brandy (recommended: Calvados)
• 2 to 3 cups apple cider
• Salt and pepper

Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

Stuffed Portobello Mushrooms with Feta and Almonds

Ingredients

• 1/2 cup bulgur
• 1/3 cup chopped roasted almonds
• 3 scallions, thinly sliced and white and green parts separated
• 1/2 teaspoon dried thyme
• kosher salt and black pepper
• 4 large or 8 small portobello mushrooms, stems discarded
• 4 tablespoons olive oil, plus more for drizzling
• 2 ounces Feta, crumbled (1⁄2 cup)
• 2 tablespoons fresh lemon juice
• 4 ounces mixed greens (6 cups)
• 1/2 English cucumber, thinly sliced

Directions

1. Heat oven to 400° F. Cook the bulgur according to the package directions; transfer to a medium bowl and let cool to room temperature. Stir in the almonds, scallion whites, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Meanwhile, place the mushrooms on a rimmed baking sheet, rub with 2 tablespoons of the oil, and season with ¼ teaspoon each salt and pepper. Roast, stem-side up, until tender, 18 to 20 minutes. Dividing evenly, top the mushrooms with the bulgur mixture and sprinkle with the Feta. Roast until warmed through, 2 to 4 minutes more.
3. In a large bowl, whisk together the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and cucumber and toss to combine. Drizzle the mushrooms with olive oil, sprinkle with the scallion greens, and serve with the salad.

Sara's Rigatoni with Tomatoes, Raisins and Pine Nuts

Ingredients

• 3/4 pound rigatoni (about 6 cups)
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 4 cloves garlic, sliced
• 1 28-ounce can diced tomatoes
• 1/4 cup golden raisins
• kosher salt and black pepper
• 2 tablespoons capers

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
2. Meanwhile, spread the pine nuts on a rimmed baking sheet. Toast, tossing occasionally, until golden, 5 to 6 minutes.
3. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
4. Add the tomatoes, raisins, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until slightly thickened, 8 to 10 minutes. Stir in the capers.
5. Toss the pasta with the tomato mixture and pine nuts before serving.

Jane's Cheddar Chicken

Ingredients

• 16 buttery crackers (such as Ritz), crushed (about 3⁄4 cup)
• 6 ounces sharp Cheddar, grated
• 1 clove garlic, finely chopped
• kosher salt and black pepper
• 4 6-ounce boneless, skinless chicken breasts
• 4 tablespoons unsalted butter, melted
• wild rice pilaf and steamed green beans (optional)

Directions

1. Heat oven to 350° F. In a bowl, combine the crackers, cheese, garlic, and ¼ teaspoon each salt and pepper.
2. Dip the chicken in the butter, then in the cracker mixture, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet.
3. Sprinkle any remaining cracker mixture on the chicken and drizzle with any remaining butter. Bake until the chicken is golden brown, 25 to 30 minutes.
4. Serve with the pilaf and green beans, if desired.

Anne's Chocolate, Peanut Butter and Banana Cream Pie

Ingredients

• 65 vanilla wafers cookies, finely crushed
• 1 stick butter, melted, plus more for pan
• 3 ripe bananas, peeled, thinly sliced on a diagonal
• 2 tablespoons fresh orange juice
• 1/2 cup peanut brittle, ground into crumbs
• Chocolate Pudding, recipe follows
• Peanut Butter Cream, recipe follows
• 2 cups heavy cream
• 1 teaspoons almond extract
• 1/4 cup confectioners' sugar
• 1/2 cup peanut brittle, broken into bite-size pieces

Directions

Preheat the oven to 350 degrees F. Butter a deep 9 by 2-inch pie plate.

Drizzle the crushed vanilla wafers with the melted butter and stir until blended. Press on the bottom and up the sides of the pie plate. Pop in the oven and bake until lightly browned, 20 to 25 minutes. Cool on a wire rack for about 30 minutes.

Toss the banana slices with the orange juice, making sure all the slices get coated. (This helps keep the bananas from browning.) Place the slices on a paper towel-lined plate and pat any excess juices dry.

Arrange half the banana slices in a single layer over the cooled crust. Cover completely with the Chocolate Pudding, spreading it with an offset spatula or butter knife. Top with the rest of the bananas. Sprinkle the peanut brittle crumbs over the bananas. Place dollops of the Peanut Butter Cream on top, spreading it out evenly. Chill the pie in the refrigerator for at least 3 hours.

Whip the cream until stiff peaks are just about to form. Whip in the almond extract and sugar until stiff peaks form.

Take the pie out of the refrigerator. Place dollops of the whipped cream on top and spread it out evenly. Scatter pieces of peanut brittle on top and serve.

Sara's Prosciutto-Wrapped Pork with Sweet Potatoes and Pears

Ingredients

• 2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into wedges
• 2 firm red Bartlett pears, cut into wedges
• 2 tablespoons olive oil
• 8 sprigs fresh thyme
• kosher salt and black pepper
• 1 piece pork tenderloin (1 1/4 pounds)
• 1/4 pound thinly sliced prosciutto
• 1 tablespoon honey

Directions

1. Heat oven to 425º F. On a large rimmed baking sheet, toss the sweet potatoes, pears, oil, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Roast for 15 minutes.
2. Meanwhile, wrap the pork in the prosciutto, slightly overlapping the slices to cover the pork completely.
3. Push the vegetables to the edges of the baking sheet, place the pork in the center, and drizzle the pork with the honey. Roast until the pork is cooked through and the sweet potatoes and pears are tender, 20 to 25 minutes. Let the pork rest for at least 5 minutes before slicing. Serve with the sweet potatoes and pears.

Roasted Broccoli and Peppers

4-5 lbs. broccoli
2 red peppers
1 lemon
Salt and pepper
Olive oil
1/3 Cup Parmesan cheese
Preheat the oven to 425.
Take 4 to 5 pounds of broccoli, cut into florets (but relatively big ones.) Wash and dry them THOROUGHLY. Put broccoli and peppers on a cookie sheet. Toss with olive oil, salt and pepper. ( 5 Tbs. olive oil, 1 1/2 tsps. kosher salt, 1/2 tsp fresh ground pepper).
Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”  You might want to stir half way through.
When done, take it out of the oven–and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add  1/3 cup of freshly grated Parmesan cheese.

Pear Chopped Salad

 This is, HANDS DOWN, the best salad I have had in a very long time! I don't know if it is because I haven't been able to eat Feta for the past nine months..or if it was as amazing as it tasted yesterday when I ate it - but it is worth the 5 minutes it will take you to make this and then every time you make it after that...you will be hooked!!

6-8 cups chopped romaine lettuce
2 medium pears, chopped
1 Cup dried cranberries
1 Cup chopped pecans
8 slices cooked and crumbled bacon
4-6 oz. feta cheese, crumbled

Dressing is a mix of a Poppy Seed (70%) & Balsamic Vinaigrette (30%)

Julie & Sue's Mac N Cheese

Kosher Salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra sharp Cheddar, grated (2 cups)  (we used White extra sharp Cheddar)
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crust removed)
Directions
Preheat oven to 375 degrees.
Drizzle oil into large pot of boiling, salted water.  Add the macaroni and cook according to the directions on the
package or 6 to 8 minutes.  Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it.  Melt 6 tablespoons of butter in a large (4 quart) pot and add the flour.  Cook over low heat
for 2 minutes, stirring with a whisk.  While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.  Take off the heat add
the Gruyere, Cheddar and 1 tablespoon Kosher salt, pepper, and nutmeg.  Add the cooked macaroni and stir well.  Pour into a 3 quart baking dish sprayed
with a little Pam. 
Slice the tomatoes and arrange on top. (Can be roasted first). Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubble and the macaroni is browned on top.

Paula's Easy Pumpkin Cheesecake

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Caroline's Slow-Cooker Chicken and Pasta Soup

Ingredients

• 6 boneless, skinless chicken thighs (about 2 pounds)
• 4 carrots, cut into 1-inch pieces
• 4 stalks celery, cut into 1/2-inch pieces
• 1 medium onion, halved
• 2 garlic cloves, smashed
• 2 bay leaves
• kosher salt and black pepper
• 1/2 cup small pasta (such as stellette or alphabet)
• 1/4 cup chopped fresh flat-leaf parsley
• crackers, for serving

Directions

1. In a 5- to 6-quart slow cooker, place the chicken, carrots, celery, onion, garlic, bay leaves, 6 cups water, 1 teaspoon salt, and ¼ teaspoon pepper.
2. Cook, covered, until the chicken is cooked through, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 ½ hours).
3. Twenty minutes before serving, transfer the chicken to a bowl. Remove and discard the onion and bay leaves. If the slow cooker is on the low setting, turn it to high. Add the pasta to the slow cooker, cover, and cook until tender, 15 to 18 minutes.
4. Meanwhile, shred the chicken, discarding the bones. When the pasta is cooked, stir the chicken into the soup along with the parsley. Serve with the crackers, if desired.

Paula's Creamy Cheddar Soup

Ingredients

• 1 small onion, diced
• 2 large pimentos, diced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken stock
• 1 1/2 cups cream
• 3/4 cup grated sharp Cheddar
• 1/2 cup green onions
• Salt and black pepper
• Dash cayenne pepper, optional
• Suggested Serving: your favorite bread or croutons

Directions

In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions

Ravioli with Sage Butter

2 packages (9 ounces each) refrigerated or frozen cheese ravioli

1 tablespoon olive oil

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12 whole fresh sage leaves

6 tablespoons butter

Challenge Butter $3.99
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2 tablespoons coarsely chopped fresh sage

1/2 teaspoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

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2 tablespoons chopped fresh flat-leaf parsley

Directions

1. Cook ravioli following package directions. Drain.

2. Meanwhile, heat oil in medium-size skillet over high heat. Add sage leaves; fry about 1 minute on each side or until lightly crisped. Transfer to paper toweling.

3. In same skillet, melt butter over medium-high heat, letting butter brown slightly. Stir in chopped sage, thyme, salt and pepper.

4. Place ravioli on serving platter. Pour herb butter over top. Sprinkle with chopped parsley. Garnish with fried sage leaves. Serve immediately. Makes 6 servings.

Slow-Cooker Apple-Bread Pudding

6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)

2 medium-size tart apples, peeled, cored and shredded

1/2 cup golden raisins

1/2 cup semisweet chocolate chips

1 cup fat-free egg product

3/4 cup water

One 14-ounce can sweetened condensed milk, preferably low in fat

2 teaspoons pumpkin pie spice, divided

1 cup fat-free plain yogurt

1 Tablespoon sugar

1/2 cup apple juice

step 1Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.

step 2In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.

step 3Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.

step 4While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.

step 5To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.

chef's notes

Firm, tart apples are best for this recipe because their flavor isn't overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.

If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.

Chickpea-Spinach Curry with Cucumber-Yogurt Sauce

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger
• 2 tablespoons curry powder
• 2 15.5-ounce cans chickpeas, rinsed
• 1 10-ounce package frozen chopped spinach, thawed
• kosher salt and black pepper
• 1 cup plain low-fat Greek yogurt
• 1 cucumber—peeled, seeded, and chopped
• 1/4 cup chopped fresh cilantro
• naan bread, for serving

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, and ginger and cook, stirring often, until softened, 5 to 7 minutes. Add the curry powder and cook, stirring, for 1 minute.
2. Add the chickpeas, spinach, 2 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper to the saucepan. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly thickened, 10 to 12 minutes.
3. Meanwhile, in a small bowl, stir together the yogurt, cucumber, cilantro, and ¼ teaspoon each salt and pepper. Serve the chickpea mixture with the yogurt sauce and naan.

Chili-Corn Casserole

2 tablespoons unsalted butter

4 ears corn, kernels cut off

Kosher salt

6 scallions, chopped

3 to 4 cups leftover chili

1 1/2 cups shredded pepper jack or monterey jack cheese (about 6 ounces)

1 18-ounce tube precooked polenta, cut into 12 rounds

Directions

(Use leftover Slow-Cooker Texas Chili.)

Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.

Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.

Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.

One-Pot Skillet Rosemary Chicken

3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra-virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

10 ounces cremini mushrooms, halved

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Paula's Best Zuchinni Bread

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Souffle Omelet with Zucchini, Artichoke and Cheddar

1 tablespoon olive oil

8 ounces zucchini, cut into 1/2-inch pieces

1 14 ounce can artichoke hearts, drained and quartered

1 cup chopped tomato

12 large egg whites

4 large eggs, lightly beaten

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/3 cups shredded low-fat cheddar cheese

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini, artichoke and tomato. Cook 5 minutes, stirring occasionally, until vegetables are crisp-tender. Set aside.
2. Beat the egg whites with a hand mixer until they form soft peaks. Add the whole eggs, salt and pepper; stir.
3. Heat an 8-inch nonstick skillet over medium-high heat; add the egg mixture. Cook 2 to 3 minutes, or until lightly browned on the bottom.
4. Using a spatula, slide omelet onto a plate. Return it to the pan with the cooked side facing up; cook 10 to 12 minutes, until golden.
5. Place vegetable mixture and cheese on half the egg and fold it over to enclose the filling. Press down lightly with the spatula until it holds the shape and the cheese melts.

Sara's Pumpkin Bread

Ingredients

• 1 cup pumpkin pie filling (not pure pumpkin)
• 1/2 cup canola oil, plus more for the pan
• 3/4 cup granulated sugar
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger

Directions

1. Heat oven to 350° F. Oil a 9-by-5-inch loaf pan.
2. In a large bowl, combine the pumpkin pie filling, oil, sugar, molasses, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Slowly stir the flour mixture into the pumpkin mixture.
3. Pour into the prepared pan. Bake for 60 to 65 minutes. Transfer pan to a wire rack for 10 minutes. Using a knife, loosen the bread from the pan. Invert it onto a cutting board. Serve warm.

Alton's Swedish Meatballs

2 slices fresh white bread

1/4 cup milk

3 tablespoons clarified butter, divided

1/2 cup finely chopped onion

A pinch plus 1 teaspoon kosher salt

3/4 pound ground chuck

3/4 pound ground pork

2 large egg yolks

1/2 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg

1/4 cup all-purpose flour

3 cups beef broth

1/4 cup heavy cream

Directions

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Kate's Roasted Tomatoes with Tomatoes and Olives

 

Ingredients

• 1 lemon
• 2 pints grape tomatoes
• 1 head garlic, cloves separated
• 1 cup pitted kalamata olives, halved
• 8 sprigs fresh thyme
• 2 tablespoons olive oil
• 1 3-pound chicken, cut into 8 pieces
• kosher salt and black pepper
• 1/2 cup dry white wine
• 1 small loaf country bread, warmed (optional)

Directions

1. Heat oven to 425° F. Using a vegetable peeler, remove strips of zest from the lemon. (Reserve the lemon.)
2. In a large roasting pan, toss the tomatoes, garlic, olives, thyme, and lemon zest with 1 tablespoon of the oil.
3. Nestle the chicken, skin-side up, among the vegetables and drizzle with the remaining tablespoon of oil. Season the chicken and vegetables with ¾ teaspoon salt and ½ teaspoon pepper. Roast until the chicken is cooked through, 35 to 40 minutes.
4. Remove the chicken from the hot roasting pan. Squeeze the juice from the lemon into the roasting pan and add the wine. Gently stir, scraping up any bits stuck to the pan. Serve the chicken and vegetables with the pan juices and bread (if using).