Roasted Beet, Goat Cheese, Mint, & Edamame Salad

This recipe is from page 208 of the April 2012 issue of Cosmopolitan magazine.
I love goat cheese, so when I skimmed through my recipe stack I knew I had to give it a go. It was delicious and super super filling.

yield: 4 meal-sized servings, 6+ side dish-sized servings

ingredients
for salad
1tbs olive oil
8 small (or 4 larger) beets, diced
2tbs balsamic vinegar
3 sprigs fresh thyme, leaves only
⅛tsp sugar
2/3C edamame beans (fresh or frozen)
1 bunch of fresh mint, finely shredded
1/2C toasted hazelnuts, lightly crushed
7oz goat cheese, crumbled
1 small handful of basil leaves

for dressing
2tbs honey mustard
zest and juice of 1 lemon
2tbs olive oil
⅛tsp black pepper
⅛tsp salt

directions

1. for salad: Preheat a skillet with olive oil.
2. Put the beets into the pan, and cook on high heat for 6 minutes until the beets are charred on the edges.
3. Add balsamic vinegar, thyme leaves, and sugar.
4. Reduce the heat, and let beets cook for 3-5 more minutes.
5. for dressing: Remove the beets from the pan, reduce the heat to the lowest setting, and add the ingredients for the dressing to the pan drippings.
6. Mix well.
7. Remove from heat.
8. If the edamame beans are frozen, but them in a heatproof bowl, pour boiling water over them to thaw, then drain.
9. Put beans into a large bowl.
10. Add mint and hazelnuts.
11. Drizzle with half of the dressing from the pan.
12. Add beets to a large platter or bowl.
13. Scatter goat cheese and mint bean mixture over the beets.
14. Drizzle with the remaining dressing.
15. Sprinkle basil leaves over the salad.
16. Enjoy!

Copycat Famous Dave's Drunkin Apples

I found this recipe on page 68 of an old issue of People magazine (I don't know which issue because I had torn the recipe out and stashed it away for another time). I made them for Easter and boy were they delicious (and went super fast). The recipe called for amaretto, but I didn't have any so I used Grand Marnier...other than that I followed it exactly as written.

yield: 6-8 servings

ingredients

3tbs butter

½C sugar

½tsp ground cinnamon

½tsp ground nutmeg

3tbs honey

3tbs Grand Marnier

1tsp lemon juice

3tbs frozen orange juice concentrate

⅓C cold water

1tbs cornstarch

2½ lbs Granny Smith apples, peeled & diced 

directions

1. Melt butter in a Dutch oven over medium heat.
2. Stir in sugar, cinnamon, nutmeg, honey, Grand Marnier, and lemon juice.
3. Bring mixture to a boil, stirring occasionally.
4. Cook 1 minute.
5. Combine orange juice concentrate and water in a small bowl.
6. Add cornstarch, whisking until smooth.
7. Add orange juice mixture into hot sugar mixture.
8. Bring to a boil, stirring occasionally.
9. Stir apple slices into sugar mixture.
10. Cover and cooke 12 minutes, stirring occasionally.
11. Uncover and simmer 5 minutes, or until apples are tender.
12. Enjoy!

Grandma Margie's Potato Salad

For pretty much every occasion, my Grandma Margie made potato salad -- A LOT of potato salad.
Her recipe was mostly of the "little bit of this" "not too much of that" variety, but I've gotten it into measured amounts, but kept her advice in the directions...for a large crowd.

In terms of mayonnaisey potato salads, Grandma Margie's is the only one I will eat. True story.

yield: A LOT OF POTATO SALAD

ingredients
5lbs potatoes
1 medium onion (or a bunch of green onions), diced
6 pieces celery, chopped
5 hard boiled eggs, cooled & chopped
2 tsp dried parsley
1 tsp salt
1 tbs vinegar
64oz mayonnaise (I use Duke's, Grandma used Hellman's)

directions

1. Boil potatoes in skins until done (but not falling apart).
2. Slice potatoes (but not too thin).
3. Add celery, onions, eggs, and parsley in a big bowl. Mix together.
4. Add half of the mayo and mix thoroughly.
5. Sprinkle in vinegar and add the other half of the mayo until evenly coated.
6. Mix until salad tastes right and isn't too dry.
7. Enjoy!

Drunken Noodles in Cashew-Shiitake Broth

I have a stack of recipes that I've ripped out of magazines over the years and I decided that starting this week I'd begin to make a dent in them.
This particular one is from page 110 in the April 2012 issue of Shape magazine.
I had never had drunken noodles before, and while the recipe called for jalapeño and cayenne pepper I subbed in some sriracha. This soup was great, a little hard to eat without chopsticks but I made due with a fork and drinking the broth after I was finished!

yield: 4 servings

ingredients
6oz udon noodles
1/4C cashews
2 tbs olive oil
5oz shiitake mushrooms, sliced
3 scallions, thinly sliced
4 cloves garlic, minced
1 tbs grated fresh ginger
1 tsp Sriracha
5C vegetable broth
1 tbs rice vinegar
1 tbs sesame oil
sea salt
4 tsp chopped fresh cilantro

directions

1. Cook udon noodles according to package directions; drain and set aside.
2. Toast cashews in a dry pan over medium heat for 3 minutes or until lightly browned and fragrant.
3. Remove cashews from heat and chop roughly.
4. Heat oil in a large pot over medium-high heat.
5. Add mushrooms and scallions, cook for 5 minutes or until mushrooms are soft.
6. Mix in garlic, ginger, Sriracha and cook for 2 minutes.
7. Add broth to the mushroom mixture and bring to a boil.
8. Add noodles, reduce heat to low and simmer, covered, for 10 minutes.
9. Turn off heat and stir in vinegar and sesame oil.
10. Season to taste with salt.
11. Ladle into four bowls and garnish each with 1 tbs of cashews and 1 tbs of cilantro.
12. Enjoy!

Healthy Chicken Parm

I love chicken parm - chances are if I'm at an Italian restaurant, I'm ordering chicken parm.
On page 82 of the November 2010 issue of Women's Health magazine, their "Your Flat-Belly Day" menu had a "healthy chicken parmigiana with penne" dinner.  I modified it slightly, and it was delicious. Not quite as delicious as the breaded, cheesy version but definitely close.

yield: 2 servings

ingredients
2 thin sliced chicken breasts
2C baby spinach
1C marinara sauce (I used Mezetta roasted garlic pasta sauce)
2 tbs parmigiana reggiano cheese

directions

1. In a small covered sauce pan, heat sauce and spinach over medium heat until sauce is bubbling and spinach is wilted.
2. Mist a small pan with olive oil.
3. Mist both sides of the chicken breasts and place in pan.
4. Saute chickens breasts in pan over medium heat until cooked through - flip once to make sure you get both sides.
5. In a bowl (or on a plate) top each chicken breast with spinach marinara mixture.
6. Sprinkle with cheese.
7. Enjoy!

Potstickers

I. LOVE. POTSTICKERS.
This recipe was time consuming, but not difficult, and SO WORTH IT because they turned out delicious!
I ended up using Joy Chen's Potsticker Mild Dipping Sauce paired with them and it was awesome!

yield: 33 potstickers

ingredients

1 lb ground pork

1C shredded red cabbage

3oz shiitake mushrooms, chopped (I used a mushroom medley from Wegman's because I couldn't find just shiitake mushrooms)

2 cloves garlic, minced

2 green onions, thinly sliced

1 tbs hoisin sauce

1 tbs freshly grated ginger

2 tsp sesame oil

¼ tsp white pepper

1 tsp Sriracha

won ton wrappers (found in the freezer section)

vegetable oil for cooking

directions

1. In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha, and white pepper.
2. Place won ton wrappers on a work surface.
3. Spoon 1 tbs of the pork mixture into the center of each wrapper.
4. Using your finger, rub the edges of the wrappers with water.
5. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
6. Heat 2 tbs of vegetable oil in a large skillet over medium heat.
7. Add a single layer of potstickers to the skillet and cook until golden and crisp, about 4-5 minutes.
8. Add more vegetable oil as needed (I added about 2 tbs with every batch I cooked).
9. Enjoy!

Sweet Potato Buffalo Chicken Casserole

I saw this recipe on Facebook and knew I had to try it -- delicious, healthy, & super easy.
The recipe said 4 servings, but we got 6 out of it and were still struggling to finish our meals.

yield: 6 servings

ingredients

2lbs boneless skinless chicken breasts, cut into cubes

5 sweet potatoes, cubed

1 tbs paprika 

2 tbs garlic powder

6 tbsp hot sauce (I used Anchor Bar Mild Wing Sauce)

1/2C olive oil

5 strips bacon, cooked & crumbled

1 small bunch of green onions, sliced 

directions

1. Preheat your oven to 400°.
2. In a large bowl, combine together the olive oil, paprika, garlic powder, and hot sauce.
3. Add sweet potatoes and chicken, stir to coat.
4. Empty the bowl into a casserole dish with a lid (I used my Le Creuset Braiser).
5. Bake for 45 minutes, stirring every 15 minutes.
6. Remove from the oven, sprinkle green onions and bacon on top.
7. Replace the lid and cook for another 5 minutes.
8. Enjoy!

Lemon Cilantro Shrimp

This recipe is super easy, super fast, & pretty darn healthy!

yield: 4 servings

ingredients
⅓C hoisin sauce
¼C honey
½C lemon juice
½ tsp sea salt
½ tsp black pepper
1½ lb medium shrimp, peeled & deveined
2 tbs chopped fresh cilantro

directions

1. Preheat oven to 400°.
2. Line a baking sheet with aluminum foil or a silpat.
3. In a medium bowl, whisk together hoisin sauce, honey, lemon juice, salt, and pepper.
4. In a gallon size Ziploc bag, combine shrimp and sauce mixture.
5. Marinate in the refrigerator for at least 30 minutes (up to overnight), turning the bag occasionally.
6. Place shrimp onto the prepared baking sheet.
7. Discard marinade.
8. Place baking sheer into the oven and roast until just pink, firm, & cooked through - about 6-8 minutes.
9. Sprinkle cilantro on top of the shrimp.
10. Enjoy!

Apple Cinnamon Breakfast Quinoa

In my journey to eat better, I have been on the hunt for options that will keep me full at work so that I munch less.
This apple cinnamon quinoa recipe was a filling alternative to oatmeal, and while it is tasty the flavors are more subtle than powerful.

yield: 1 serving

ingredients
1 small-medium apple (I used Pink Lady)
½ tbsp lemon juice
1½ tsp ground cinnamon
¼C water
¼C uncooked quinoa

directions

1. Core and cut the apple (leaving the skin on) into chunks.
2. Place them in a blender with the lemon juice, cinnamon, and water.
3. Blend until smooth.
4. Place the apple mixture and quinoa into a small pan over medium-high heat.
5. Stir continuously until it begins to boil.
6. Once boiling, lower heat and simmer for 15-20 minutes.
7. Enjoy!

Ginger Chicken Rice Noodle Soup

I've been trying to eat better and it has also been icebox cold outside in Maryland for far too long now. Enter this chicken soup recipe. I used it to make 2 large servings of soup because the calories were pretty minimal - it was pretty filling and delicious.

yield: 2 servings

ingredients
for stock
chicken bones from one chicken (I used the bones from a rotisserie chicken, as well as the meat)
4C cold water
1 3-4" piece of ginger, peeled and sliced
1 bunch of green onions
handful of cilantro

for soup
4oz thin rice noodles
2C shredded chicken
2C baby spinach
2C mushrooms (I used a mushroom medley from Wegmans)
salt to taste
black pepper to taste

directions

1. for stock: Put chicken bones in a pot and cover (just barely) with water.
2. Bring to a boil and it at high heat for 5 minutes to boil out any yuck.
3. Rinse off the bones and give the pot a good rinse.
4. Fill the pot with cold water.
5. Add rinsed off bones, ginger, green onions, and cilantro.
6. Bring to a boil and reduce to a bubbly simmer.
7. Let stock simmer for up to 2 hours.
8. for soup: Strain out the solids.
9. Return stock to pot, salt and pepper stock to taste.
10. Add spinach, mushrooms, chicken, and rice noodles to pot.
11. Cover and let steam for 5 minutes.
12. Enjoy!