Quinoa with Sweet Potatoes, Kale and Pesto

Quinoa with Sweet Potatoes, Kale and Pesto

From Real Simple September 2012

***Susan's Note:  My husband and I have been jumping on the kale bandwagon with this recipe.  It's delicious.  Even when, as my husband says, "it looks kinda gross" when reheating, when you taste it, it redeems itself in every way.  Do not omit the pesto or the walnuts - they make the recipe.  We have used both jarred pesto from Wegmans, or fresh refrigerated pesto from the dairy / sauce section.  If you find it difficult to cut raw sweet potatoes, as I do, go ahead and par-cook them in the microwave wrapped in saran wrap for a few minutes, then cool and cut.  

Serves 8| Hands-On Time: 30m| Total Time: 35m

Ingredients:

2  cups  quinoa, rinsed

1/2  cup  olive oil

3  small sweet potatoes (about 11/2 pounds), peeled and cut into 1/2-inch pieces

kosher salt and black pepper

1  medium red onion, sliced

2  bunches kale (1 1/4 pounds), thick stems removed and leaves cut into bite-size pieces (about 14 cups)

pesto and toasted walnuts, for serving

Directions

Cook the quinoa according to the package directions.

Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the potatoes begin to brown and soften, 6 to 8 minutes.

Add the onion to the pot and cook, tossing occasionally, until the sweet potatoes and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.

Reserve half the quinoa and vegetables for tomorrow’s dinner. Serve the remaining vegetables over the remaining quinoa, topped with the pesto and walnuts.

Reheat and serve: Microwave the quinoa and vegetables in a microwave-safe dish covered with a damp paper towel on high for 2 to 3 minutes, tossing halfway through.

Nutritional Information

• Per ServingServing Size: 1 serving of quinoa dish, plus 1 tablespoon pesto and 2 tablespoons of chopped walnuts
• Calories 528

• Fat 32g
• Sat Fat 5g
• Cholesterol 5mg
• Sodium 416mg
• Protein 14g
• Carbohydrate 52g
• Sugar 5g
• Fiber 7g
• Iron 7mg
• Calcium 254mg

Provencal Summer Vegetable Bake

Provencal Summer Vegetable Bake
Family Circle Aug 2012

What you Need: 

• 2 medium sweet onions
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 2 cloves garlic, chopped
• 1 15 ounce can cannellini beans, drained and rinsed
• 2 1/2 teaspoons herbes de Provence
• 1/4 teaspoon pepper
• 1 large eggplant (about 1 pound), ends trimmed, halved lengthwise
• 3 large summer squash (combination of zucchini and yellow squash), ends trimmed
• 1/2 pound russet potatoes
• 3 plum tomatoes
• 4 ounces goat cheese 

1. Heat oven to 400 degrees . Peel and halve onions; cut into 1/4-inch-thick slices. Heat 1 tablespoon of the oil in a largesaute pan over medium heat. Add onions and 1/4 teaspoon of the salt. Cook 8 to 10 minutes or until softened. Add garlic and cook 1 minute. Stir in beans, 1/2 teaspoon of the herbes de Provence and 1/8 teaspoon of the pepper. Pour mixture into bottom of a 9 x 13 oven-safe casserole.

2. Meanwhile, cut eggplant, squash, potatoes and tomatoes into 1/4-inch thick slices. (To speed things up, use a food processor fitted with a slicing blade or a mandoline.) Toss vegetables with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 2 teaspoons herbes de Provence and 1/8 teaspoon pepper. Arrange vegetables on top of onion-bean mixture in 1 layer; pack tightly.

3. Cover dish with aluminum foil and bake at 400 degrees for 45 minutes. Remove foil and crumble cheese on top. Bake 15 more minutes. Cool slightly and slice into 4 servings.

McCormick Rosemary-Baked Chicken with Potatoes

Rosemary-Baked Chicken with Potatoes

**Susan's Note:  My cousin made this for me when I had a new baby and it was delicious.  The only change I made when making it myself is to use organic boneless skinless thighs and they only need 20 minutes to cook.  (Cook your potatoes for 15 minutes, then add the thighs to the pan, then cook for 20 minutes more.)

Makes 6 servings.

Prep Time: 15 minutes

Cook Time: 50 minutes

2 tablespoons olive oil
1 tablespoon McCormick® Paprika
1 1/2 teaspoons McCormick® Rosemary Leaves, finely crushed
1 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Black Pepper, Coarse Ground
1/2 teaspoon McCormick® Garlic Powder
6 bone-in chicken thighs, skin removed (about 2 pounds)
1 1/2 pounds small red potatoes, halved

1. Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.

2. Bake 15 minutes. Push potatoes to one side of pan. Place chicken on pan.

3. Bake 30 to 35 minutes longer or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

per serving

Calories: 294

Fat: 14 g

Carbohydrates: 19 g

Cholesterol: 76 mg

Sodium: 345 mg

Fiber: 3 g

Protein: 23 g

Slow Cooker French Onion Beef Stew

Slow Cooker French Onion Beef Stew
From Woman's Day Dec. 2011


***Susan's Note: I used organic free range beef from Wegmans for this recipe, and I used applesauce instead of apple juice because that's all I had.  I also added a bag of pre-cut Mirepoix from Wegmans.    I am usually not a slow cooker user because I always have to have the food cook longer than it states on a workday because I am gone up to 10 hours during the day.  This cooked for 9 hours on low and it was delicious.

• 1 can(s) low-sodium chicken broth
• 1 cup(s) apple juice
• 4 medium carrots, cut into 1/4-in. pieces
• 2  onions, thinly sliced
• 1.5 pound(s) lean beef stew meat, trimmed and cut into 1/2-in. pieces
• Kosher salt and pepper
• 3 tablespoon(s) all-purpose flour
• 4  thick slices country bread
• 4 ounce(s) Gruyère or Swiss cheese, grated (about 1 cup)
• 8 sprigs fresh thyme, plus 1 tsp leaves

directions

1. Tie a piece of thread or kitchen twine around the thyme sprigs and place them in a 5- to 6-qt slow cooker. Add the chicken broth, apple juice, carrots and onions and mix to combine.
2. Season the beef with 1/2 tsp each salt and pepper; sprinkle with the flour. Add the beef and any excess flour to the slow cooker and mix to combine. Cook, covered, until the beef and vegetables are tender, 7 to 8 hours on low or 4 to 5 hours on high.
3. When the stew has 10 minutes left to cook, heat the broiler. Place the bread on a foil-lined broiler-proof baking sheet. Sprinkle with the cheese and remaining tsp thyme. Broil until the cheese starts to brown, 1 to 2 minutes. Spoon the stew into bowls and top with the Gruyère toasts.

tips & techniques

To make ahead, refrigerate the stew for up to 4 days or freeze for up to 2 months. Thaw, if frozen, then reheat, covered, over medium heat. Make the toasts just before serving.

Quick Turkey Bolognese with Spaghetti Squash

Quick Turkey Bolognese with Spaghetti Squash
Everyday Food
JAN/FEB 2012

• Prep Time35 minutes
• Total Time35 minutes
• YieldServes 4

Ingredients

• 3 bacon slices, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced small
• 1 large carrot, diced small
• 2 small celery stalks, diced small
• 3 garlic cloves, minced
• 1 pound ground turkey breast or chicken breast
• 2 cups crushed tomatoes (from a 28-ounce can)
• Red-pepper flakes (optional)
• Coarse salt and ground pepper
• 6 cups Roasted Spaghetti Squash
• Grated Parmesan, for serving

Directions

1. In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.