Chickpea-Powered Mediterranean Couscous

Serves two.

Ingredients:
1 zucchini, diced
1/2 cup grape tomatoes, halved
thyme (fresh or dried)
2 scallions, chopped
2 cloves garlic, minced
1 can chickpeas, rinsed and drained AND dried
1 tsp. smoked paprika
3/4 cup Israeli couscous
1 packed veggie stock concentrate (Buy here.)
1/2 cup feta cheese crumbles
Also needed: olive oil and 1 tablespoon butter

Directions:
1. Adjust racks to middle and upper position and preheat oven to 425 degrees.  Drain and rinse half the chickpeas from the box/can. (If you are doubling the recipe, use the entire box/can.)  *THIS IS VERY IMPORTANT!  MAKE SURE YOU DRYYYYYY THE CHICKPEAS THOROUGHLY AFTER RINSING.  On a baking sheet, toss chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper. (I actually didn't add the paprika until after they were done roasting, which made for crispier chickpeas.  It's not necessary to wait, but I prefer it!  *If you have a few extra minutes, it also helps to peel the "shell" on each pea before roasting. )  Roast in oven on upper rack until crisp, about 30 minutes, tossing halfway.  (They may pop and that's totally normal!)

2. Meanwhile, trim zucchini, then cut into ½-inch cubes. Halve tomatoes. Strip thyme leaves from stems (or you can use dried thyme). Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.

2. Toss zucchini, tomatoes, and half of the thyme leaves (or add a pinch or two of dried) on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through. (*Put this in 10 minutes after chickpeas have been cooking.)

3. Heat 1 tablespoon butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves (or add a pinch of dried). Toss to coat. Season with salt and pepper. Cook, tossing, until couscous is lightly toasted, 2-3 minutes.

5. Stir stock concentrate and 1½ cups water into pot. Bring to a boil, then lower heat, cover, and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.  After 12 minutes, turn heat off and place a paper towel under lid.  Continue to cover (lid on) for 4-5 additional minutes.

6. Add half the veggies, half the feta cheese, and a squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper, to taste. Divide couscous mixture between plates, then top with chickpeas and remaining veggies. Sprinkle with scallion greens and remaining feta cheese.

*Serve with a protein if you wish!

*www.hellofresh.com

One-Pan Ravioli (of choice) Gratin

Serves two.

Ingredients:
8 oz. button mushrooms, sliced or diced
1/2 yellow onion, sliced or diced
1-2 tsp. fresh thyme, chopped
1 packet veggie stock concentrate (Buy here.)
9 oz. ravioli of choice
1/4 cup Panko breadcrumbs
1/4 cup Parmesan cheese
4 tablespoons sour cream

Directions:
1. Preheat the broiler to high or oven to 500 degrees. Thinly slice/dice the mushrooms. Halve, peel, and dice (or thinly slice) half the onion (save the rest for another use). Strip the thyme leaves of the stems and discard the stems.

2. Heat a drizzle of olive oil in a medium ovenproof pan over medium heat. (If you don’t have one, transfer to a baking dish before step 5.) Add the mushrooms, thyme, and onions. Cook, tossing, for 5-6 minutes, until softened and slightly golden. Season with salt and pepper. Add the stock concentrate packet and 1.5 cups water to the pan. Bring to a simmer.

3. Add the ravioli to the pan. Cover and cook 4-5 minutes. Uncover and cook, spooning the broth over the ravioli, for 5-6 minutes, until ravioli are tender and broth is thickened. If the liquid evaporates before the ravioli are tender, add a splash of water.  *To keep the ravioli from sticking to the bottom, gently shake the pan occasionally.

4.  Meanwhile, combine the Panko, Parmesan cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

5. Carefully fold the sour cream into the ravioli. Season with salt and pepper. You should have a thick, creamy sauce. If too thick, add a splash of water.

6. Sprinkle the pan with the Parmesan breadcrumbs. Place under the broiler for 1-2 minutes, until golden brown. Enjoy!

*www.hellofresh.com

Caramelized Sweet Potato and Kale Fried Wild Rice

*I prepped ALL of these ingredients ahead of time and dinner was ready in a flash!  This is delicious!

Ingredients:
3/4 cups wild rice blend + chicken broth (see package directions)
1 Tablespoon butter
1.5 cups of 1/2″ cubed sweet potato (about 1 medium-sized sweet potato)
2 teaspoons brown sugar
4 cups packed chopped curly kale (about 1/2 bunch) (*De-stem the kale.)
1/4 cup roasted and salted pepitas
*cooked chicken (see notes)

For the Maple-Dijon Vinaigrette:
2 Tablespoons extra virgin olive oil 
2 Tablespoons balsamic vinegar 
1 Tablespoon pure maple syrup 
1 teaspoon Dijon mustard 
2 cloves garlic, microplaned or finely minced 
salt and pepper

Directions:
1. Prepare rice according to package instructions using chicken or vegetable broth in place of water. Set aside. (This can also be made ahead of time!) (My rice soaked up the chicken broth way before cooking time was complete.  I added a bit more broth than package directions suggested, so be mindful of the fact that you may need to add a bit more so rice doesn't burn.)
2. Add ingredients for Maple-Dijon Vinaigrette in a jar with a tight fitting lid, shake to combine, and then set aside.
3. Fill a wok or large skillet with water, then bring to a boil. Add a heavy dash of salt and kale then boil until tender, 4-5 minutes. (Be sure that kale is submerged.)  Drain in colander.  When kale is cool enough to handle, squeeze out excess water with hands (I use a thick paper towel), crumble, and then set aside.
4. Turn heat down to medium-high then melt butter in skillet. Add brown sugar and sweet potatoes, season with salt, then sauté until tender and caramelized, 8-10 minutes.
5. Add kale, cooked rice, and Maple-Dijon Vinaigrette to the wok, then toss to combine. Serve topped with pepitas.

Notes:
This recipe does not call for chicken, however, I had a half of a chicken breast from the night before sitting in my fridge, so I chopped it up and added it to the recipe---complete meal!  If you wish, add some cooked chicken to your meal too!

*www.iowagirleats.com

Oven "Fried" Pickles

Ingredients:

• 1 c. sliced pickles
• 1 c. panko bread crumbs
• 2 tbsp. melted butter
• 4 tbsp. finely chopped fresh dill
• 1/2 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• kosher salt
• Freshly ground black pepper
• 1/2 c. all-purpose flour
• 2 large eggs, lightly beaten
• Ranch dressing, for dipping
• 
  
• Directions:
• Preheat oven to 450° and line a large baking sheet with parchment paper. Pat pickles dry with paper towels.
• 
  
• In a medium shallow bowl, mix together panko, butter, dill, garlic powder and cayenne. Season mixture with salt and pepper.
• 
  
• Working in batches, toss pickle coins in flour until lightly coated, then toss pickles in eggs. Dredge the pickles in the panko mixture until fully coated.
• 
  
• Place pickles on prepared baking sheet and bake until the coating is golden and crispy, about 12-15 minutes.
• 
  
• Serve warm with ranch dressing.

*www.delish.com

Easy! Four Bean Chili (with meat option!)

Ingredients:

Chili:

• 2 large onions, chopped (I only used one large onion.  Finely dice, or even pulse in food processor if desired.)
• 1/4 cup olive oil 
• Kosher salt and freshly ground black pepper 
• 4 ounces tomato paste 
• 1/4 cup chili powder 
• 1 teaspoon chipotle powder (I didn't use because I was feeding it to my kids.)
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1/2 teaspoon cayenne pepper (I didn't use because I was feeding it to my kids.) 
• 4 cloves garlic, chopped 
• 6 cups vegetable broth 
• One 28-ounce can diced tomatoes (I suggest petite diced, so look for two, 14 oz. cans.)
• 2 cups canned (drained) or frozen corn (I suggest sweet!)
• One 15-ounce can black beans 
• One 15-ounce can garbanzo beans 
• One 15-ounce can kidney beans 
• One 15-ounce can pinto beans 
• 2 teaspoons Worcestershire sauce

• Toppings Bar (optional garnishes):

  • Sour cream or Greek yogurt
  • Shredded Cheddar
  • Avocado
  • Cooked chopped bacon
  • Chopped yellow onions
  • Chopped chives
  • Sliced jalapenos
  • Corn chips, such as Fritos
  • Tortilla chips
  • 
    
    

    Directions:

    For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder (optional), coriander, cumin, cayenne (optional) and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire, and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.

    Serve the chili with the toppings bar.
    
    

    Cook's Note

    This recipe also works well with ground turkey or beef. Simply brown 2 1/2 pounds of ground meat (remember to season!) before adding the onions.
  • *www.cookingchannel.com (Tiffani Thiessen's)

Copycat Whole Foods Tabbouleh Salad

So I've been in love with this salad at Whole Foods for quite some time; it's in the prepared foods section, so luckily the list of ingredients is stated above it on a card.  The challenge was to guess the actual amounts of ingredients, but luckily, screwing up a salad is pretty difficult.  You can even add additional veggies to it; cucumbers, peppers, carrots...the crunch would be amazing! Enjoy!

Ingredients:
Lemon Vinaigrette:
1/8 cup red wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon dried oregano
1 small clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup olive oil
1 tablespoon fresh lemon juice

Salad:
1/2 cup dried quinoa
1/4 cup dried bulgur 
1 3/4 cup water or chicken broth (I used broth.)
1 cup kale, chopped finely  (I put one huge handful into the food processor and chopped finely.)
1 roma tomato, diced
1/8 cup red onion, diced small
2 green onions, thinly sliced
salt and pepper, to taste
Italian, flat-leaf parsley, chopped (optional) (I didn't bother using.)

Directions:
To make vinaigrette, whisk vinegar, mustard, oregano, garlic, salt, and pepper together in a small bowl.  Slowly stream olive oil into the vinegar mixture and whisk briskly.  Beat lemon juice into the mixture.  Set aside.

To make salad, cook quinoa and bulgur according to package directions.  Mine says to cook 1/2 cup quinoa with 1 cup liquid, bring to a boil, then simmer for 15 minutes and let rest for 5.  For the bulgur, mine says to cook 1/4 cup bulgur with 3/4 cup liquid, bring to a boil, then simmer for 10 minutes and let rest for 5.  *Allowing it to rest is important.  You want all the liquid to have been absorbed before combining it with the rest of the ingredients.

While grains are cooking, chop (food process) kale, onions (red and green), and tomato (and parsley if using).  Combine all salad ingredients into a large bowl and mix.  (And I actually didn't even wait for grains to cool.  Adding them to the fresh ingredients nicely perfumed the onions and brightened/softened the kale a bit.)     

I did not serve all of the salad in one sitting, so if you plan to do the same, I wouldn't dress the entire thing with the lemon vinaigrette; I would dress it as you eat it (or allow people to dress their own, rather).  So in my refrigerator, I have the dry salad and the dressing stored separately.  When ready to eat, ever so slowly, drizzle the lemon vinaigrette onto the salad.  DO NOT USE IT ALL!!  Continuously stop to mix to check how much you've moistened the salad, as you don't want the salad to be submerged in the vinaigrette.  Salt and pepper to taste.  Refrigerate when you need to stop yourself from eating the entire bowl.

*Whole Foods Prepared Foods Section

Spinach Parmesan Bake

Ingredients:

• 1 (10 ounce) package frozen chopped spinach (thawed and squeezed to remove excess liquid)
• 2 cups cooked white rice
• 1⁄3 cup melted butter
• 2 cups shredded cheddar cheese
• 3⁄4 cup grated parmesan cheese
• 1 garlic clove, minced
• 3 large eggs, beaten
• 3⁄4 cup milk
• salt and pepper to taste (Easy on the salt because there will be a lot of salt with the Parmesan.)
• 1⁄4 cup grated Parmesan cheese, for topping
• shredded mozzarella cheese (optional) (I used Monterey Jack.)

Directions:

Preheat oven to 350°F and generously grease a 11 x 7-inch baking dish.

In a large bowl, combine spinach, rice, butter, cheddar cheese, Parmesan cheese, garlic, eggs, and milk until well combined.

Season with salt and pepper to taste.

Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.

Bake for 25 minutes and then top with mozzarella cheese the last 5 minutes of baking if desired. (I set oven to broil for an additional 3 minutes to brown and bubble the cheese.)

*www.the-girl-who-ate-everything.com

{One Skillet} Sweet Potato Burrito Bowls

INGREDIENTS:

• 1 pound (heaping 2 cups) sweet potatoes (one large or two small sweet potatoes), diced into 1 inch cubes
• 3 tablespoons olive oil, separated
• (I added 1/2 cup diced onion, about half of an onion.)
• 1 cup chopped sweet bell peppers (I used miniature assorted red, yellow, and orange.)
• 1 cup white rice
• 1 can (14.5 ounces) petite diced tomatoes, undrained
• 1 can (15.25 ounces) black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 teaspoon minced garlic (about one large clove--fresh or frozen)
• 1/2 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups vegetable or chicken broth 
• 2 tablespoons fresh lime juice, optional
• salt and pepper, to taste
• 1.5 cups shredded cheddar cheese
• optional toppings: sour cream, chopped cilantro, chopped avocado or guacamole

DIRECTIONS:

1. In a large skillet over medium high heat, heat two tablespoons olive oil. Add the cubed sweet potatoes and diced onion.  Add a good pinch of salt and pepper the mixture.  If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes and onions have been cooking for about 6-8 minutes. If you like a crunch, add them in with step four.
2. Saute the sweet potatoes and onions (and peppers if added) for a total of 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
3. Cook, stirring constantly for 2-3 minutes at medium heat.
4. Add in the undrained diced tomatoes, black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable/chicken broth. (Add peppers if you haven't added them yet.)  Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
5. Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
6. Remove the lid and stir in the lime juice (optional). Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
7. Top your burrito bowls with sour cream, chopped cilantro, chopped avocado, or guacamole.  For added protein, pair with you favorite meat.

*Adapted from www.chelseasmessyapron.com

One Pan Mexican Quinoa

Ingredients:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa, uncooked, but rinsed 
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can crushed fire-roasted tomatoes (These are most common in grocery store.)
• 1 cup corn kernels (I used frozen, but let them sit out to defrost.)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Directions:

Heat olive oil in a large skillet over medium high heat.  Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about one minute.  (I minced mine in mini food processor.)

Stir in rinsed quinoa, veggie broth, beans, tomatoes, corn, chili powder, and cumin; season with salt and pepper, to taste.  Bring to a boil; cover, reduce, heat, and simmer until quinoa is cooked through, about 20-25 minutes.  Top with avocado, lime juice, and cilantro.  (I did not think it needed juice of entire lime.  Gradually add.) 

Serve immediately.

*www.damndelicious.net

"Easy Version" Spinach and Ricotta Calzones

Ingredients:

• 10 oz. frozen, chopped spinach, thawed and squeezed dry
• 8 oz. (1 cup) whole milk ricotta cheese
• 4 oz. mozzarella cheese, shredded 
• 1 oz. Parmesan cheese, grated
• 1 tbsp. extra-virgin olive oil
• 1 large egg yolk
• 2 cloves garlic, minced
• (I added chicken sausage.  Trader Joe's has an excellent 4-pack of sun-dried tomato and basil chicken sausage.  I only used two of the four.  There is minimal fat in chicken sausage so you don't have to drain fat before adding to the calzone mix.)
• 1½ tsp. minced fresh oregano (I did not use because of the herbs in the sausage.)
• ¼ tsp. red pepper flakes
• 1 lb. pizza dough (Use Trader Joe's pizza dough; it's perfect!!)
• 1 large egg lightly beaten with 2 tbsp. water, for egg wash
• pizza sauce, for serving

Directions:

Preheat the oven to 500˚ F. In a bowl, combine the spinach, ricotta, mozzarella, Parmesan, olive oil, egg yolk, garlic, cooked chicken sausage, optional oregano, and red pepper flakes. Stir well until evenly combined.

• Place the dough on a lightly floured surface and divide the dough in half. Working with one piece of dough at a time, use a rolling pin to flatten the dough into a 9-inch round. Repeat with the other portion of dough.
• Carefully transfer the dough rounds to a large piece of parchment paper-lined baking sheet.  Spread half of the spinach filling over half of each dough round, leaving a 1-inch border at the edge. Brush the edge with the egg wash. Fold the other half of the dough over the filling. Press the edges of the dough together and crimp to seal.
  
  Using a sharp knife, cut 5 steam vents in the top of the each calzone. Brush the tops with the remaining egg wash.  Bake until golden brown, about 15 minutes, rotating the baking sheet halfway through the baking time. Transfer the calzones to a wire rack and let cool for 5 minutes. Serve warm with pizza sauce.
  
  Notes:
  I had a lot of filling left over, probably because my dough rounds were difficult to roll to 9 inches.  Next time, I will buy two bags of pizza dough so my filling doesn't go to waste.
• *www.annies-eats.com

Minestrone Pasta Soup

Kid-friendly!  Griffin gobbles this right up because the veggies are hidden!!  Feel free to experiment with other vegetables or pasta types, or add leftover chicken or fresh herbs to this recipe. It freezes well, too.

Ingredients:

1 tablespoon olive oil

1 onion (yellow or white), diced

2 carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

(I threw all of the above ingredients in a food processor for minimal prep work!)

1 zucchini, diced (Mine was large so I only used half.)

15-ounce can cannellini beans, drained and rinsed

15-ounce can diced tomatoes or 2 cups chopped fresh tomatoes

4 cups (32-ounce box) vegetable stock or chicken stock (Start with 4 cups, but maybe buy an extra cup just in case.  I had a cup of chicken broth laying around and ended up adding that at the very end because it wasn't soupy enough for me.) 

3/4 cup small pasta such as mini farfalle, elbows, or rotini

1 1/2 teaspoons Italian herbs or mixed dried basil, oregano, thyme

1 1/2 teaspoons salt

Directions:

1. In a saucepan or Dutch oven over medium heat, heat the oil. Add onions, carrots, celery, and garlic; saute for 5 minutes or until vegetables soften.

2. Add the remaining ingredients to the pot and stir to combine. Turn heat to medium-low and simmer for 20-30 minutes, or until the pasta is cooked through and the vegetables are tender.

*Catherine McCord's Cookbook, Weelicious Lunches