Gobble Day Comfort Food

This was a feast without all the trouble!

About three weeks ago, when I asked my wife what we're doing for Thanksgiving, she said, flatly, that she wasn't cooking. So, it was either peanut butter and jelly sandwiches - which, don't get me wrong, are AWESOME - or I cook the meal. Well, my daughter was gracious enough to co-chef the event and the meal was nothing short of outstanding - even if I do say so myself!
In addition to the turkey - which was small because there were just four of us - we made the following side dishes, most taken from the winter issue of Clean Eating Magazine:
Almost Famous Cranberry Walnut Relish - taken from Food Network Magazine. I made this last year and it's a hit.
Sour Cream & Chives Mashed Potatoes - this recipe is as easy to make as it is delicious!
Maple-Glazed Carrots - not particularly a fan of carrots, but when you add butter, parsley and maple syrup to the mix, well, what's not to like?
Whole Wheat Dressing with Wild Rice - substituted corn bread crouton mix for the whole wheat bread.
Candied Yams - this concoction belongs to my daughter who got it from her friend's mom many years ago. We could probably call it "Candy." That's how good it is and it was a perfect compliment to the meal.
and of course......Turkey with Gravy and Biscuits to round out the meal.

This, again, was very easy to make and coordinate. Of course, having two of us helped tremendously.
Additionally, these are recipes you really can enjoy any time of the year. I know I will. So, no peanut butter and jelly this year. Next year? Who knows?

ALMOST FAMOUS CRANBERRY WALNUT RELISH
Serves 6-8 / Total Time:  15 minutes
Ingredients
1 Orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces
Directions
Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar, and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop - about 10 minutes. Let cool.

SOUR CREAM AND CHIVE MASHED POTATOES
Serves 10 / Total Time:  40 minutes
Ingredients
21/2 lb Russet potatoes, peeled or peel on, cut into 11/2-inch chunks.
1 cup sour cream, room temperature
1/2 cup 2% milk, room temperature
1/2 tsp sea salt, plus additional to taste, optional
1/4 cup chopped fresh chives
Directions
In a large saucepan, add potatoes and cover by one inch with cold water; bring to a boil. Continue to boil until potatoes are very tender, 15-18 minutes.
Drain potatoes and return mixture to pot. Add sour cream, milk, and 1/2 tsp salt and mash with a potato masher to desired consistency. Stir in chives and additional salt, if desired.

MAPLE-GLAZED CARROTS
Serves 10 / Total Time:  30 minutes
Ingredients
2 tbsp olive oil
2lb carrots, peeled and cut diagonally into 1/4-inch slices (about 61/2 cups)
1/2 cup low-sodium chicken or vegetable broth
1/2 tsp sea salt, plus additional to taste
2 tbsp pure maple syrup
1 tbsp organic unsalted butter
11/2 tsp chopped fresh flat-leaf parsley
Directions
In a 12-14-inch skillet on medium-high, heat oil. Add carrots and cook, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes. Stir in broth and 1/2 tsp salt, scraping up any browned bits in the skillet with a spoon, and bring to a boil. Reduce to a simmer, cover and cook until carrots are tender, about 5 minutes.
Uncover, increase heat to medium-high and cook until liquid has almost entirely evaporated, 1-2 minutes. Remove from heat and stir in maple syrup and butter, stirring until butter melts. Add additional salt and sprinkle with parsley.

CANDIED YAMS
Serves 6 / Total Time:  45 minutes
Ingredients
4 yams
2 tbsp brown sugar
8 tbsp butter
miniature marshmallows to taste
Directions
Preheat oven to 400 degrees. Cover yams with one inch water and bring to a boil. Continue to boil until soft. Peel yams, cut into round slices and place in baking dish. Distribute butter slices evenly over yams. Sprinkle with brown sugar. Repeat process to three layers. Bake in oven for 15-25 minutes. Sprinkle with marshmallows and place back in oven for about 5-10 minutes. YUM!

WHOLE-WHEAT DRESSING WITH WILD RICE
Serves 10 / Total Time:  1 hour, 45 minutes
Ingredients
1/2 cup wild rice
2 tbsp olive oil
1 yellow onion, finely chopped
3 stalks celery, thinly sliced diagonally
1 carrot, cut into matchsticks or coarsely shredded
1 tbsp chopped fresh thyme leaves
1/2 tsp fresh ground black pepper
12 oz whole-wheat bread, cut or torn into 3/4-inch pieces (about 12 cups). Opt for a bread that has a crunchier crust.
11/2 cups low-sodium chicken or vegetable broth
olive oil cooking spray
Directions
In a medium saucepan on high, bring 4 cups water to a boil. Add rice, reduce to a simmer and cook, stirring occasionally, until very tender, about 50 minutes.
Meanwhile, in a large skillet on medium, heat oil. Add onion and cook, stirring occasionally, for 2 minutes. Add celery and cook, stirring occasionally, for 4 minutes. Add Add carrot and cook, stirring occasionally, until vegetables are very tender, 2 to 4 minutes. Transfer mixture to a large bowl and add thyme and pepper. Stir in bread, then add broth and gently stir to evenly moisten. Remove about 1/3 of bread mixture and transfer to a medium bowl. Set both bowls aside.
Mist a 2 to 21/2-qt casserole dish with cooking spray and set aside. Drain rice. Stir rice into larger bowl of bread mixture, then transfer to the prepared baking dish, spreading evenly. Top with reserved 1/3 cup bread mixture, spreading evenly.
Preheat oven to 400 degrees. Cover with foil and bake until heated through, 20-30 minutes. Uncover and bake until browned on top, 20-30 minutes.

Mini Lasagnas

Sorry, my pictures of this dish didn't come out very well, so I'm using the magazine picture just so you get the idea of how it's supposed to look. But the dish itself came out PERFECT! All four of my family members loved it. We served a salad with dark greens and tomatoes as well as garlic bread. The whole meal (including the salad and garlic bread) takes about 30 minutes to put together and serves four. I would do this again in a heartbeat because it's fast, only requires four ingredients ( a big plus with me), and it's real comfort food. This recipe came from PREVENTION Magazine. They have some great recipes.

INGREDIENTS:
                             Wonton wrappers (or egg roll wraps)
                              Marinara sauce - any favorite of yours will do.
                              Part-skim ricotta
                              Pesto - I used fresh

RECIPE:
1) Heat oven to 375F with rack in middle position. Coat 12 muffin cups evenly with cooking             spray.
2) Line each cup with a wonton wrapper (corners will stick out).
3) Fill each cup with 1 tablespoon marinara sauce, 1 teaspoon part-skim ricotta, and 1/4 teaspoon pesto.
4) Repeat to create a second layer of ingredients in each cup.
5) Lightly coat edges of wonton wrappers with cooking spray.
6) Bake until edges are golden brown and filling is heated through, about 10 minutes.
7) Let stand in muffin pan 1 to 2 minutes before removing with a spoon (or fingers) and transferring to plates.

Have FUN!

New website

Hey everyone. I know it looks like I haven't cooked in awhile but I have. I just haven't posted anything in awhile. I have got so much going on and that's what I wanted to tell you. If any of you viewing this site know someone in a field-based sales position - whether management or a representative - and are in need of guidance to help them improve performance, please give them my website. I started a consulting business to help these folks. I also will have a book on Leadership coming out around Christmas - very exciting stuff. I will be back posting my cooking exploits once again very soon. Have a great holiday season! The website is:  leadingtowardexcellence.com.

Moroccan Meatballs with Citrus-Glazed Carrots & Couscous

This was very easy to make and well worth the effort. Even though I'm not a huge fan of carrots, when they are glazed with the juice and zest from an orange, as these are, it really tastes wonderful. The recipe comes from the January / February issue of Clean Eating.

Serves 4  /  Total Time:   35 minutes


INGREDIENTS:
*  7.6 oz whole-wheat couscous (about 1 1/4 cups)
*  1/2 tsp extra-virgin olive oil
*  3 large carrots, peeled and cut into 1/2-inch wide and 2-inch long matchsticks
*  1 juice orange, zested and juiced 
*  1 lb extra-lean ground sirloin
*  1 egg white
*  3 cloves garlic, minced
*  1 oz sliced almonds, finely ground(tip: Whirl in a clean coffee or spice grinder. I used already ground almond meal-skinned)
*  1 tbsp ground coriander
*  1 tsp dried mint
*  1 tsp ground cumin
*  1/2 tsp ground cinnamon
*  1/2 tsp sea salt
*  1 to 2 grinds fresh cracked black pepper 


INSTRUCTIONS: 
ONE:  In a medium saucepan, bring 1 1/2 cups water to a boil. Add couscous, cover and remove from heat.


TWO:  In a medium nonstick skillet, heat oil on medium for one minute. Add carrots and sauté, stirring occasionally, for 5 minutes. Stir in orange juice and 1 tsp zest. Cover, reduce heat to low and simmer for 8 minutes, until carrots are slightly softened. Remove from heat and keep covered. 


THREE:  In a large bowl, combine sirloin, egg white, garlic, almonds, coriander, mint, cumin, cinnamon, salt and pepper. With your hands, mix well to combine and shape into 48 1-inch meatballs.


FOUR: Heat a large nonstick skillet on medium. Working in batches, add meatballs and cook for 7-8 minutes, shaking skillet often to brown evenly; do not overcrowd. Meatballs are fully cooked when completely opaque in center. Drain over large bowl to remove excess fat.


FIVE:  Add remaining zest to couscous and fluff with a fork. Spoon couscous onto serving plates and top with meatballs and carrots, dividing evenly.

Almost-Famous Cranberry Walnut Relish

This recipe, courtesy of the Food Network Magazine, was thoroughly enjoyed on Thanksgiving, spread over the turkey, and is equally enjoyed by my wife who is topping everything she eats with the left overs. This was the first dish I've ever made where I was able to literally throw every ingredient into the saucepan all at once and have an incredible cranberry orange walnut recipe in about 9 minutes. Try it - you'll never go back!

Serves 6-8 (unless you have a cranberry sauce lover - then it'll serve 3-4)

INGREDIENTS:
1 orange
2 cups fresh or frozen cranberries (about 8 ounces)
3/4 cup sugar
1/4 cup chopped walnut pieces

DIRECTIONS:
Finely grate the zest of half the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries begin to pop - about 9-10 minutes.

Let cool.

Peas with Shallots and Pancetta

We had Thanksgiving dinner over my daughter's new home and I cooked up a couple of sides. One of which was this dish which was fast and delicious - a big hit with the fam! The recipe is from Bobby Flay and the Food Network. Since Thanksgiving, we've added the leftovers to pasta, which has been outstanding. ENJOY!

Serves  4


INGREDIENTS:
2 tablespoons olive oil ( I used organic garlic-flavored evoo)
1/2 pound pancetta, diced. (I purchased pre-diced pancetta from Trader Joe's. Saved some time.)
3 shallots, halved and thinly sliced
Pinch of red pepper flakes
1 pound frozen peas, thawed

DIRECTIONS:Heat the oil in a large high-sided sauté pan over medium heat. Add the pancetta and cook until golden brown and the fat has rendered. Remove the pancetta to a plate lined with paper towels.

Add the shallots and red pepper flakes to the pan and cook until soft. Add the peas and cook until warmed through. Transfer to a large bowl and top with the crisp pancetta.

Pears in Port Wine

This is one yummy dessert! I got the recipe from Maya Angelou. I served it with Haagen-Dazs Vanilla Swiss Almond ice cream. I cut up the pear, added the ice cream, and dabbled some of the reduced liquid over the ice cream. It's so easy to adjust the number of servings with this recipe. One pear is one serving. You can add as many pears as will comfortably fit in your saucepan. The sauce need not be adjusted at all. ENJOY!

INGREDIENTS
4  ripe, firm pears (to serve 4)
3  cups ruby port wine
1/4 cup sugar
2  cups water
1  jigger (3 tablespoons) Cointreau
2  teaspoons vanilla extract

INSTRUCTIONS
Peel the pears, but leave them whole. With the stem end intact, cut off a thin slice at the bottom so that the pears can stand upright (not in the saucepan, but in the serving dish).
In a nonreactive saucepan, bring the port, sugar, and 2 cups of water to a boil.
Place the whole pears in the liquid, lower the heat, and simmer uncovered for about 35 minutes, turning the pears occasionally, until they are tender. Remove pears with a slotted spoon and set aside.
Increase the heat under the saucepan and reduce the liquid by half by boiling vigorously for 20 minutes to a medium-thick syrup. Add Cointreau and vanilla extract. Place pears upright in a serving dish and spoon the reduced syrup over them. Chill for at least two hours before serving.
Add vanilla ice cream if you wish.

Roasted Butternut Squash & Pear Soup

Don't have a picture for this one gang because I made most of it at my house then finished it off at my daughter's house so it would be nice and hot and I didn't bring my camera there. But boy, it came out GOOD! Since this recipe calls for a butternut squash that needs to be peeled, cored, and chopped into 1-inch chunks, and since I observed in a cooking class how cumbersome and time-consuming it was to do that, I decided to buy the squash already packaged in 1-inch chunks at my local Trader Joe's. Most supermarkets will have them but some will be flavored with cinnamon and other spices. Buying it already packaged cut way back on the preparation time. I'm basically lazy!
BTW. This recipe comes from CLEAN EATING Magazine, October 2011 issue.

Serves 6. Hands-on time:  10 minutes;    Total time:  35 minutes


INGREDIENTS:
*  2 firm pears, peeled, cored and chopped into 1-inch chunks.
*  1 small butternut squash, peeled, seeded and chopped into 1-inch chunks.
*  3 tsp olive oil, divided.
*  1 small yellow onion, finely diced.
*  Pinch each of sea salt and fresh ground black pepper.
*  3 cups low-sodium chicken or vegetable broth.
*  1/4 cup low-fat plain yogurt for garnish, optional.
*  1 tbsp pumpkin seeds for garnish, optional.
*  Pinch fresh grated or ground nutmeg for garnish, optional.

INSTRUCTIONS:
ONE:  Preheat oven to 400F. In a roasting pan, combine pears and squash. Drizzle with 11/2 tsp oil, toss to coat, then spread out to cover bottom of pan, allowing for some overlap. Roast in oven, uncovered, until squash begins to brown and soften, about 20 minutes. Remove from oven and set aside.

TWO: Meanwhile, in a large saucepan, heat remaining 11/2 tsp oil on medium. Add onion and sprinkle with salt and pepper. Sauté until onion is softened and golden in color, 3-4 minutes. Add pear-squash mixture and broth and bring to a boil. Reduce heat to low and simmer for 15 minutes.

THREE: Using a hand blender or upright blender, puree mixture until smooth, about 45-60 seconds. (NOTE: If using an upright blender, work in small, cooled batches to avoid scalding. Then return to saucepan on low until reheated.) Garnish each serving with yogurt, pumpkin seeds and nutmeg, if desired.

That's it!

Southwest Meatballs with Warm Corn-Black Bean Salsa

Another recipe from Clean Eating Magazine, October 2011. This one is quick guys - 20 minutes total time - and easy. That great southwest aroma hits your nose as soon as you add all the fixins in the skillet. There are several quick skillet meals in this issue. It's the first time I cooked with "round" beef. After making the turkey meatballs I placed them in the skillet and the recipe said to make them golden brown on all sides. I thought, what? Round meatballs don't have sides!! You can see I'm challenged in many ways. Enjoy. This is a good one.

Serves 4

* 1 lb ground turkey breast. (I used ground turkey rather than ground turkey breast because it's not as lean and easier to mold into meatballs).
* 2 large egg whites
* 1/4 cup whole wheat bread crumbs
* 1/4 tsp sea salt
* 1/4 tsp fresh ground black pepper
* 2 tsp olive oil
* 1 cup frozen yellow or white corn
* 1  15-oz BPA-free can low-sodium black beans, drained and rinsed well
* 2 cups diced vine-ripened tomatoes
* 1/2 cup low-sodium chicken broth (or stock).
* 1 tbsp fresh lime juice
* 1 tsp ground cumin
* 1/4 cup chopped fresh cilantro

ONE: In a large bowl, combine turkey, egg whites, bread crumbs, salt, and pepper and mix well. Shape into 16 meatballs, each about the size of a golf ball.

TWO: In a large skillet, heat oil on medium high. Add meatballs and cook for 3-5 minutes, turning frequently, until browned on all sides. Add corn, beans, tomatoes, broth, lime juice, and cumin and mix well. Reduce heat to medium, partially cover and cook for an additional 3-5 minutes, until meatballs are cooked through. Stir in cilantro and serve.

Summertime Zucchini & Eggplant Lasagna

Hey everyone! Haven't added anything in awhile. That's because I've been busy.......not cooking! Took a couple of long vacations and got lazy. But here's a good one to try. It came out DELISH!! I took the recipe from Clean Eating - August/September issue.

Serves 4
Total time:  1 hour

• 1 1-lb eggplant, cut into 1/2-inch-thick rounds
• 1 zucchini, cut into 1/2-inch-thick rounds
• 1 yellow squash, cut into 1/2-inch-thick rounds
• 1 tsp extra-virgin olive oil
• 1/2 large yellow onion, chopped
• 4 cloves garlic, chopped
• 11/2 cups 2% small-curd cottage cheese
• 2 tsp dried oregano
• Olive oil cooking spray
• 6 oz shredded part-skim mozzarella
• Fresh basil for garnish, optional

ONE:  Preheat oven to 375F. Line 2 baking sheets with parchment paper and spread eggplant, zucchini, and squash out in a single layer on sheets, leaving a slight space between each round. Bake for 30 minutes; remove from oven and set aside.

TWO:  In a large nonstick skillet, heat oil on medium for 1 minute. Add onion and cook, stirring often, for 5 minutes or until translucent. Add garlic and cook for an additional 2 minutes. Remove from heat and stir in cottage cheese and oregano.

THREE:  Lightly coat an 11x7 inch baking dish with cooking spray. Line bottom of dish with zucchini and squash, using all rounds and overlapping them so dish is completely covered. Top with cottage cheese mixture. Arrange eggplant over cottage cheese in overlapping rows, then top with mozzarella. Bake at 375F for 30 minutes or until cheese is golden and bubbling. Serve immediately, garnishing with basil, if desired.

YUM!

Black-Eyed Pea and Onion Fritters w/Horseradish Sour Cream & Rice

This was even better than I thought it would be....and if you like food with a PUNCH, then this is it - especially when you dip the fritters into the horseradish and sour cream sauce. WOW! Got this recipe from one of my favorite mags - Clean Eating (April/May issue). My wife, much to my surprise, liked the rice - spruced up with garlic, baby spinach, and salt, even better than the fritters. This was a fun - and quick - dish to make.

Serves 4 / Total Time:  30 minutes


Fritters
15.5 oz no-salt-added cooked or canned black-eyed peas, rinsed and drained.
1 1-oz slice whole-wheat bread, torn into small pieces.
2 scallions, finely chopped.
1/2 red bell pepper, diced.
1 clove garlic, minced.
3 egg whites.
1/2 tsp dried thyme.
2 jalapeno peppers, finely chopped, seeded if desired.
1/4 tsp sea salt.
1/4 tsp fresh ground black pepper.
1 tbsp extra-virgin olive oil, divided.

Sauce
1/2 cup light sour cream.
11/2 to 2 tsp prepared horseradish.

Rice
2 cups cooked brown rice.
1 oz baby spinach, coarsely chopped (1 cup).
1 tbsp extra-virgin olive oil.
1 clove garlic, minced.
1/4 tsp sea salt.

1)  Prepare fritters:  In a medium bowl, add peas and partially mash with a fork or potato masher. Place bread in a blender and grind into coarse bread crumbs. Add bread crumbs to peas with scallions, bell pepper, garlic, egg whites, thyme, jalapenos, salt, and black pepper.

2)  Heat 11/2 tsp oil in a large nonstick skillet on medium. Working in 2 batches, spoon fritter batter into skillet in 1/4 cup mounds, flattening slightly so they measure 21/2 inches in diameter. Cook for 3 minutes per side or until lightly golden. Once cooked, set aside on a separate plate. Repeat with remaining batter and 11/2 tsp oil.

3)  Meanwhile, prepare sauce: In a small bowl, stir together sour cream and horseradish.

4)  Prepare rice: In a medium bowl, combine rice ingredients and toss gently.

5)  To serve, divide rice mixture, fritters, and sauce evenly among 4 plates.

Stuffed Potato Skins with Sour Cream Dip

We LOVED this recipe and it filled us up. My wife and I made it with a salad so it became our main meal rather than merely an appetizer, but this is truly "comfort food." The recipe serves 6 but we easily cut it in half for the two of us. We used panchetta rather than the bacon called for in the recipe and used different kinds of cheese on each of the potato skins rather than just blue cheese. If you make the potatoes ahead of time, this is a pretty quick and easy meal. The recipe comes from a book called, What To Cook and How To Cook It, by Jane Hornby. This is a GREAT book for beginners like me. It has a lot of pictures of all the ingredients - in case you don't know what a scallion looks like - and pictures of the preparation steps along the way. Have fun and ENJOY!

Serves 6

2 tbsp vegetable or sunflower oil
6 large baking potatoes (such as russets), 8-9 oz each
1 tsp kosher salt
6 strips of bacon
1 cup sour cream
1 handful fresh chives
1 bunch scallions
5 oz blue cheese (any type)
salt and pepper

1) Preheat the oven to 400 F. Rub 1 teaspoon of the oil over the potatoes, then put them in a large roasting pan. Sprinkle with the salt. Bake for 1 1/2 hours, until the potatoes are golden and crisp. Turn the potatoes over halfway through cooking.

2) While you wait, chop the bacon into small pieces. Place a frying pan over medium heat, then add 2 teaspoons of the oil. After 30 seconds, add the bacon. Fry for 10 minutes, stirring often, until the bacon has released its fat, and is crisp and golden. Drain on paper towels to absorb the excess fat.

3)Make the dip. Put the sour cream into a bowl, then snip in the chives using a pair of kitchen scissors, and stir them in. Season with salt and pepper, then chill in the refrigerator until needed.

4) When the potatoes are ready, remove from the oven and let stand until cool enough to hold. Cut each potato in half lengthwise. Use a spoon to scoop out the soft fluffy potato from the middles, leaving a shell of potato skin about 1/2 inch thick all the way around.

5) Cut each potato skin in half lengthwise. Put the skins into the pan, skin side down. Use a pastry brush to brush them with the rest of the oil. Return the skins to the oven and bake them for 15 minutes, or until crisp and golden. Meanwhile, finely slice the scallions and cut or crumble the cheese.

6) When the skins are ready, increase the heat to broil (or turn the oven off and preheat the broiler if you have separate units). Sprinkle the cheese and the scallions over the skins, then top with a little bacon.

7) Broil the skins for 5 minutes, until the cheese is melted and bubbling. Serve with the sour cream and chive dip.

YOU'RE DONE!!

Broccoli-Tofu Stir Fry

Boy was this quick and easy! And I felt that my wife and I were eating something filling but good for us as well. Is it appropriate to begin a sentence with "And?" Anyway, you'll see that the recipe calls for Szechwan sauce to be "optional." Please add it, unless you have trouble tolerating spices. That sauce gives the dish a "kick" that makes it more interesting. The calories per serving are about 410. I took this recipe from a book called , All New Light Cooking. Since the book is not new, it's probably more accurate to say it's really OLD light cooking. Hope you try it!

Makes 6 servings

2 cups uncooked rice
1 can (14 1/2 ounces) vegetable broth, divided
3 tablespoons cornstarch
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sugar
1/4 teaspoon dark sesame oil
1 package (16 ounces) extra-firm tofu
1 teaspoon peanut oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
3 cups broccoli florets
2 cups sliced mushrooms
1/2 cup chopped green onions
1 large red bell pepper, seeded and cut into strips
     Prepare Szechwan sauce (optional)

1)  Cook rice according to package directions. Combine 1/4 cup vegetable broth, cornstarch, soy sauce, sugar, and sesame oil in small bowl; set aside. Drain tofu and cut into 1-inch cubes; set aside.

2)  Heat peanut oil in large non-stick wok or skillet over medium heat until hot. Add ginger and garlic. Cook and stir 5 minutes. Add remaining vegetable broth and broccoli, mushrooms, green onions, and bell pepper. Cook and stir over medium-high heat 5 minutes or until vegetables are crisp-tender. Add tofu; cook 2 minutes, stirring occasionally. Stir cornstarch mixture; add to vegetable mixture. Cook and stir until sauce thickens. Serve over rice with Szechwan sauce, if desired. Garnish, if desired.

Romance at it's FINEST!

Yep. After nearly 40 years of marriage, this is as good as it gets. This was my Valentine surprise to my wife. Okay, so we also went to dinner and a play but those things took place over the weekend before Valentines Day. What you see above is what my wife saw on February 14th as she arrived home from work. I had Toby Keith's song playing on the stereo - "You shouldn't Kiss Me Like This" - and we danced to that song. Simple........like me!! How was your "V Day?"

Orecchiette with Sausage and Broccoli Rabe

This was a recipe I got from a cooking class I attended recently with a former business colleague. I always enjoy these classes because you get a copy of the recipe, you sometimes participate in the cooking of the dishes, you get to sample every one of the 4-5 recipes they make at every class AND they serve wine with the sampling........which makes everything taste better!

This dish came out spectacular. I cooked the broccoli rabe a little longer than they did in class so that it would be less chewy and it came out perfect. You can also substitute spinach for the broccoli rabe if you wish and the taste would still be perfection! Any other ideas on how to fine tune this even more to make it still more interesting?

Makes 4 servings

3/4 pound dried orecchiette or other small shell-shaped pasta
1 pound sweet italian sausage (removed from casings)
1 bunch (about 3/4 pound) broccoli rabe (also known as ropini), tough stems discarded, washed well
2 tbsp extra virgin olive oil, plus more for serving
3 garlic cloves, minced
1 1/4 cups low-salt chicken broth
1/4 cup golden raisins
1/2 cup pine nuts, lightly toasted
1 tbsp unsalted butter
Accompaniment:  freshly grated parmesan cheese


In a large kettle of boiling salted water, blanche broccoli rabe, remove with a large slotted spoon and plunge into a bowl of ice water to halt the cooking process. Drain well. Cut up into 1 inch pieces. Set aside.

In the same pot of boiling salted water, cook the orecchiette until very al dente!

While pasta is cooking, heat a large heavy skillet and add the olive oil. Add the sausage and saute over moderately high heat, stirring to break up chunks, until no longer pink.

Add the broccoli rabe and saute in pan with the sausage, stirring occasionally until it begins to brown. Add garlic and saute, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes - a little longer if you want it softer. Add butter, stirring until incorporated. Add pine nuts.

Drain pasta and return to kettle. Add broccoli rabe / sausage mixture and heat through, stirring to incorporate all the flavors.

Serve pasta with parmesan and an additional drizzle of extra virgin olive oil.

Voila!

Pasta with Roast Tomatoes and Goat's Cheese

Now we're talking! Any time I find pasta to be part of a recipe, I'm excited! After eating pasta, I always want to take a nap. Sometimes before eating pasta, I want to take a nap. In a few more years, I'm afraid that I'll want to take one WHILE eating pasta.  Anyway, this dish is real COMFORT FOOD. This was the very first dish I made when I decided to take up cooking just a short time ago. I thought the best way to begin down the culinary road was to find a simple but delicious recipe. What better way to stick to my plan than to take a recipe from a book called, the Three Ingredient Cookbook by Jenny White. I figured, how can you screw up a recipe with only three ingredients? Try it.....you'll love it!

Serves  4

8 large ripe tomatoes
450g / 1lb any dried pasta shapes
200g / 7oz firm goat's cheese, crumbled
60ml / 4 tbsp garlic-infused olive oil
salt and ground black pepper

1)  Preheat the oven to 190C / 375F / Gas 5. Place the tomatoes in a roasting pan and drizzle over 30ml / 2tbsp of the oil. Season well with salt and pepper and roast for 20-25 minutes, or until soft and slightly charred.

2)  Meanwhile, cook the pasta in plenty of salted, boiling water, according to the instructions on the packet. Drain well and return to the pan.

3)  Roughly mash the tomatoes with a fork, and stir the contents of the roasting pan into the pasta. Gently stir in the goat's cheese and the remaining oil and serve.

Stuffed Tomatoes - YUM!

I made this with my daughter and other than the fact that I let the tomatoes get a little too soft, they came out great. I put them in the broiler rather than over hot coals outside because...well, because....it was too cold outside! I'm going to love making dishes with my wife and kids. My son is in London so we won't be making many dishes together but he is a pretty good cook himself. I look forward to when he and I can concoct something together! It's fortunate that he grew up perfectly normal seeing as how he could have been traumatized from an early age. When he was two years old, I took him to the supermarket with me and while he was playing in the toy aisle, I was trying to get everything on "THE LIST" that my wife gave me. This was a challenge for me so I really focused in on that list. So much so, that I checked out and headed home - forgetting that I brought my son with me. All the way home, I sensed that I had forgotten something on "THE LIST" and pulled it out while driving to double and triple check it. That uneasy feeling never left me and it wasn't until I pulled into the driveway that I remembered about my son. Before heading back, however, I remembered that I had perishables with me so I threw them in the doorway and asked my wife to put everything away. Thank God I didn't have to explain the situation to her until I had thought it through a little more. Phrasing is everything! Good news: I found my son still playing in the toy aisle when I returned to the supermarket AND I saved the perishables!
This recipe comes from a book titled, Practical Low Fat Cookery.

STUFFED TOMATOES     Serves 4
Prep time:  about 25 minutes   /    Cooking time:  around 10 minutes
4 beefsteak tomatoes
4 1/2 cups cooked rice
8 scallions, chopped
3 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
3 tbsp pine nuts
3 tbsp raisins
2 tsp olive oil
salt and pepper

1)  Cut the tomatoes in half, then scoop out the seeds and discard.
2)  Stand the tomatoes upside down on absorbent paper towels for a few moments in order for the juices to drain out.
3)  Turn the tomatoes the right way up and sprinkle the insides with salt and pepper.
4)  Mix together with rice, scallions, mint, parsley, pine nuts, and raisins.
5)  Spoon the mixture into the tomato cups.
6)  Drizzle over a little olive oil, then grill the tomatoes on an oiled rack over medium hot coals for about 10 minutes until they are tender and cooked through.
7)  Transfer the tomatoes to serving plates and serve immediately while still hot.

REALLY GOOD!

                                    
Vegetable Lo Mein was one of the first dishes I ever made and that was just a few weeks ago. This not only tasted wonderful BUT looked just like the picture you see above (taken from a book called, All New Light Cooking by PIL Publications). I was very proud because, well, let me tell you where I started from just a short time ago: Before I retired, I knew absolutely nothing about cooking and I tried to take the initiative to warm up some soup for myself one evening. I understood the directions to say that I needed to put the soup in a pot and heat. That sounded easy enough! So, I put the can in a pot and turned on the heat. My wife came home from work and informed me that I was supposed to first remove the contents from the can BEFORE placing in the pot. Who knew? I am not a lot further along the cooking continuum right now but I did learn that lesson and successfully cooked the vegetable lo mein. I'm sure no one has done anything like that before.........but if you have, I'd love to hear it.

VEGETABLE LO MEIN     Makes 6 servings
8 ounces uncooked vermicelli or thin spaghetti, cooked and drained
3/4 teaspoon dark sesame oil
1/2 teaspoon vegetable oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
2 cups sliced bok choy
1/2 cup sliced green onions
2 cups shredded carrots
6 ounces firm tofu, drained and cubed
1/4 cup plus 2 tablespoons rice wine vinegar
1/4 cup plum preserves  (not easy to find - plum jam will substitute)
1/4 cup water
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon red pepper flakes

1)  Toss vermicelli with sesame oil in large bowl until well coated; set aside. Heat vegetable oil in large nonstick skillet or wok over medium heat. Stir in garlic and ginger; stir fry 10 seconds. Add bok choy and onions; stir-fry 3-4 minutes or until crisp-tender. Add carrots and tofu; stir-fry 2-3 minutes or until carrots are crisp-tender.

2)  Combine vinegar, preserves, water, soy sauce and red pepper flakes in small saucepan. Heat over medium heat until preserves are melted, stirring constantly. Combine noodles, vegetable mixture and sauce in large bowl; mix well.

Great publication!

Hey gang. I'm brand new to cooking. When I was working, I made peanut butter and jelly sandwiches and was extremely proud of that achievement each and every time. Since I recently retired, one of my hobbies is learning to cook. So, everything I learn is a big deal to me and gets me pretty excited! You guys may already be reading or have a subscription to CLEAN EATING. If not, I just wanted to tell you that I think it's outstanding. In addition to the numerous recipes, I find the articles to be very informative. Like how berries can "clean your brain." (February 2011 issue). They "kick an aging brain's 'housekeeper' into third gear" I don't know about you, but at my age, that's GREAT news! Their site is cleaneating.com and they will soon be offering cooking class videos. Now this may all be old news to most of you, but to me - well, I have a steep learning curve. Would love to hear about the publications you read and any advice for me as I venture into this new world of cooking.