Ground Turkey with Potatoes and Peas

As fall approaches, I like to make "soul" warming dinners. This one is easy and full of flavor!

1 medium tomato
3 cloves garlic
1/4 cup fresh cilantro
20 oz 93% lean ground turkey
4 medium scallions, chopped
1 cup fresh peas

1 carrot; peeled and diced
1 potato, peeled and diced into 1 inch cubes
8 oz can tomato sauce
3/4 cup water
1/2 tsp cumin, or to taste
salt, to taste
1 bay leaf

Brown Rice (to serve over)

In a mini food processor or you can chop by hand finely chop tomato, garlic and cilantro.

In a large skillet, brown turkey and season with salt and cumin to taste.
When meat is browned and cooked through add scallions, chopped tomato mixture, peas, carrots, potato, tomato sauce, water, cumin, salt and bay leaf.
Cover and simmer over medium-low heat until potatoes are cooked through, about 25 minutes stirring occasionally. Add more water if needed. Remove bay leaf and serve over rice.

Source: Skinny Taste

Corn Salad with Feta and Walnuts

A great summer side dish!

1 cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)

Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.
In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.

Source: Real Simple

Farmer's Market Pasta

Our local Farmer's Market recently opened and I am beyond excited that I can walk from my house! One vendor was selling Black Tie Gourmet Mushrooms. These are mushrooms that are slow cooked with herbs, oils and butter. I could eat the whole container myself in one sitting, these are that good. But I decided to save for a pasta dish and I am so glad I did. YUM!

3/4 lb pasta; cooked to al dente (reserve 1 cup pasta water)
1 Tablespoon Olive Oil
3 Garlic Cloves; crushed
1 onion; diced
2 zucchini; diced
1 red pepper; diced
3-4 red skinned potatoes; diced (farmers market find - different for pasta, but so good!)
10-12 ounces fresh spinach
1 container black tie gourmet mushrooms
Crushed Red Pepper Flakes, salt and pepper to taste
Parmesan Cheese

Saute garlic and onion in a large skillet over medium high heat. Add potatoes and season with salt and pepper. Cook for a few minutes, then add zucchini and red pepper. Add crushed red pepper flakes and adjust seasoning. Then add black tie gourmet mushrooms and fresh spinach. Cook till spinach is wilted.
Toss with cooked pasta, add reserved pasta water if too dry. Top with Parmesan cheese!

Stuffed Artichokes

 

You can't go wrong with stuffed artichokes! Cooking these brought me back to my Grandma's kitchen in the 80s. I love how smells can do that to you. 

Artichokes
1 - 2 cups bread crumbs
2 Tablespoons olive oil
3 cloves garlic; chopped


Take the artichokes and cut off the stems and top of the leaves.  Then spread the leaves and run water in them and place upside down on a plate to drain.  Then mix bread crumbs, olive oil and chopped garlic together. Spread the leaves and fill with bread crumbs. Put in a pan with water to about half way up the artichoke and simmer with a lid on for 1 1/2 to 2 hours. You will know they are done with the leaves come off easily. Enjoy!

Chicago style dogs with Charm City Corn

This recipe was not intended to go up on the blog, but I am glad Chad had me take a picture of his plate before we ate. He must have known it was going to be a good one. Corn on the cob in the summer is classic and this recipe gives it a new spicy kick. 

Charm City Corn - recipe found here

2 cups water

1 cup milk

4 ears of corn

4 Tablespoons butter

2 teaspoons Old Bay seasoning

Salt and pepper

Dash of hot sauce

Bring water, milk and a pinch of salt to a boil in a large pot. Break ears of corn in half; add to the pot and cook until crisp-tender about 5 minutes, then drain. In the same pot, melt butter, Old Bay Seasoning and a dash of hot sauce. Toss the corn in the spicy butter and season with salt and pepper. 

For our Chicago style dogs, we used only the best hot dogs - Hebrew National. Cooked according to package directions (I like to boil and lightly grill). Place cooked dogs in a whole wheat bun and top with sliced tomatoes, sliced cucumbers, sliced pickles, diced onion, mustard and pepper. 

Feta- Orzo Stuffed Tomatoes w/ Beef Kabobs

There is nothing I love more than tomatoes in the Summer! When I found this recipe for stuffed tomatoes, I had to try it. We both LOVED it. Very easy and flavorful. I will be making this one again and again.

1 cup cooked orzo, cooled
2/3 cup finely chopped bell peppers (I used red)
1/2 cup reduced- fat feta cheese crumbles
1/4 cup chopped fresh parsley
1 can garbanzo beans; drained and rinsed (I added these to the recipe)
1/4 tsp finely grated lemon peel
1 1/2 Tbsp extra virgin olive oil
1 1/2 Tbsp fresh lemon juice
4 large tomatoes
Salt and pepper

Combine all ingredients  except tomatoes.
Cut the top off each tomato and scoop out the seeds and inner membranes. Stuff tomatoes with the orzo mixture and serve.

Makes 4 servings. Per servings: 179 calories, 8 g fat, 7 g protein, 18 g carbs.
Recipe adapted from Women's Health Magazine/ July 2010 edition.

(For the Kabobs)
Your choice of meat - cut in bite size pieces
2 red bell peppers - cut in similar size
1 sweet onion - cut in similar size
1/2 cup olive oil
2 smashed garlic cloves
1/4 cup finely chopped parsley
1 1/2 tsp crushed red pepper flakes
Salt and pepper

Combine oil, garlic, parsley, crushed red pepper and a pinch of salt in a large bowl. Add meat. Cover and refrigerate for at least an hour.
Preheat grill or grill pan. Skewer meat, red pepper and onions. Cook until vegetables turn tender and meat is cooked to your liking.

Recipe adapted from me.

Beef and Vegetable Noodles

1 lb whole wheat pasta, cooked according to package
Sirloin steak; sliced in strips
1 10 oz bag frozen snap peas
1 pint mushroom slices
2 cloves garlic; minced
1/2 yellow onion; diced
1 small bunch scallions, diced
3 tbs rice vinegar
2 tbs low sodium soy sauce
1 tsp hot sauce
2 tbs honey
1 tbs crushed red pepper flakes
2 tsp dried, ground ginger
Vegetable Oil
Salt and Pepper

In a Wok or large pan, heat oil over medium-high heat. Add minced garlic and yellow onion. Cook for 3 minutes, then add ground ginger and stir. Add sirloin and cook for 3-4 minutes. Next, add scallions, mushrooms and snap peas. Continue to cook for an additional 3-4 minutes.
In a bowl, combine vinegar, soy sauce, hot sauce, honey and crushed red pepper flakes. Stir till well combined. Season with salt and pepper to taste.
Add sauce to pan and toss with cooked pasta.

Chad's rating: 9/10 - would like less spicy and more meat.
Amy's rating: 9/10

I combined about 4 different recipes to make this dish. Also adding the honey and red pepper flakes on my own. The measurements on the sauce may be off slightly. I kept tasting and adding more here and there.

Chicken and Vegetable Packets

2 chicken breasts

1 zucchini, chopped

1 yellow squash, chopped

1 pint cherry tomatoes, halved

Olive oil

Salt and Pepper

Oregano

Parmesan cheese

Season chicken with salt and pepper. Lay each chicken breast in piece of foil. Drizzle a little olive oil over chicken.

Top with vegetables and season with salt, pepper, oregano and Parmesan cheese. Fold foil over chicken to create a sealed packet.

Bake in a 350 degree oven for 30 minutes or until cooked through.

Chad's rating: 8.75/10

Amy's rating: 8/10

Turkey Mash with Green Beans

Turkey Mash with Green Beans

1 lb Turkey Breast - lean

1 can diced tomatoes

1/2 to 1 container fat free feta cheese

1 lb green beans, trimmed

1 cup walnuts, toasted

1 tsp honey

Salt and pepper

Olive oil

Brown turkey in skillet; drain and return to pan. Add tomatoes and cook for a few more minutes. Season with salt and pepper. Add feta cheese, cook 1 more minute and serve.

Warm oil in separate pan. Add green beans. Season with salt and pepper. Cook for a few minutes than add walnuts. Add honey and toss together.

Chad's rating: 9/10

Amy's rating: 10/10

Stuffed Zucchini

Stuffed Zucchini

5 small zucchini

5 cloves of garlic, finely chopped

1/4 teaspoon crushed red pepper flakes

1 onion, finely chopped

1 can diced tomatoes, drained and juice reserved

1/4 cup dry white wine

2 tablespoons unsalted butter, cut up small

3/4 cup Italian breadcrumbs

1/2 cup Parmigiano- Reggiano

1/4 cup chopped parsley

Salt and pepper

Olive Oil

Preheat oven to 400.

Halve the zucchini and hollow them out with a small spoon. Drizzle olive oil over the zucchini and place in the middle of the oven to roast. (They will be ready when you take the stuffing off the heat.) Chop the zucchini centers.

Heat a skillet over medium-high heat. Add 2 tablespoons of olive oil, 4 cloves of crushed garlic, red pepper flakes, onion and the chopped zucchini. Cook for 5 minutes, stirring often until the zucchini begins to caramelize.

Add the diced tomatoes and stir till heated through. Season with salt and pepper and deglaze the pan with the white wine. Cook until the wine evaporates, then stir in the reserved tomato juice. Reduce the heat to medium - low and let the juice slowly cook off.

While the stuffing cooks, heat another skillet over medium heat. Add 1 tablespoon of olive oil and the butter. When the butter beings to melt, add the remaining chopped garlic, and cook for 2 -3 minutes. Then add the bread crumbs and lightly toast them. Add the cheese, parsley and pepper and remove from heat.

When the liquid has cooked off the stuffing, stir in the bread crumb mixture and remove from the heat.

Remove the Zucchini from the oven and fill each with a mound of stuffing.

Place bake in the oven for about 5 minutes to crisp up the bread crumbs.

Chad's rating: 7/10 (a little too vegetarian for Chad's liking.)

Amy's rating: 8.5/10

Recipe adapted from Every Day with Rachael Ray

Veggie Wrap

Veggie Wrap

Flat Out white-wheat bread

Hummus

Fat free feta cheese

1 seedless cucumber, diced

1 red pepper, diced

1 pint cherry tomatoes, halved

2 scallions, chopped

Spread hummus on bread. Top with veggies and feta. Roll up and enjoy.

This recipe may not have been worth a post, because it is so easy. I always forget about this one though - and it is so good for lunch!

Amy's rating: 10/10

Chad loved it - I just forgot to have him rate it. :)

Adapted from my sister!

Cauliflower Gratin

Cauliflower Gratin

1 head cauliflower, chopped

4 tablespoons butter, divided

3 tablespoons flour

2 cups hot milk

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon nutmeg

3/4 cup grated Gruyere, divided

1/2 cup grates Parmesan

1/4 cup breadcrumbs

Preheat oven to 375. Cook the cauliflower in salted water for 5 - 6 minutes; drain. Meanwhile, melt 2 tablespoons of butter in a saucepan. Add the flour, stirring for about 2 minutes. Pour the hot milk into the butter-flour mixture and stir till it comes to a boil. Boil, whisking for about 1 minute will thickened. Off the heat, add 1 teaspoon salt, pepper, nutmeg, 1/2 cup of Gruyere and the Parmesan.

Pour 1/3 of sauce on the bottom of a baking dish. Place drained cauliflower on top of the sauce. Combine breadcrumbs with 1/4 cup Gruyere and sprinkle on top. Melt remaining 2 tablespoons of butter and drizzle on top. Sprinkle with salt and pepper. Bake for 25 - 30 minutes, until browned.

Chad's rating: 6.5/10

Amy's rating: 6/10

We picked up purple cauliflower at the Farmers Market over the weekend. I am not sure if it was that the cauliflower was purple or that the gratin was just not good - but overall this was not a favorite recipe.

Recipe adapted from foodtv.com (Ina Garten).

Cauliflower Fritters

Cauliflower Fritters

This recipe was found (and slightly) adapted from Rachael Ray's magazine under Take 5.

1 head cauliflower, chopped (I used 1 frozen bag)

1/2 cup flour

1 egg, beaten

1 bag salad greens (I used spinach)

1 lemon

Steam cauliflower in steamer bag in microwave. Transfer to bowl, mash and let cool for 10 minutes. Stir in flour and egg, season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties. In a skillet, heat 2 tablespoons of oil over med - high heat. Working in batches, fry the patties until golden brown, about 4 minutes on each side. Serve over salad greens tossed in olive oil and lemon juice.

Chad's rating: 8/10

Amy's rating: 8/10 - recipe was missing something - maybe because only 5 ingredients could be used for the Take 5 article.

Chad and I both agree that adding cheese would make these a lot tastier!

Steak, Potatoes and Spinach

New York Strip Steak with sauteed mushrooms; Spinach with zucchini and shaved Parmesan; Red potatoes with onions and garlic

New York Strip Steaks

Fresh mushrooms, chopped

6 red skin potatoes, thinly sliced

1 white onion, thinly sliced

3 cloves of garlic, chopped

1 bag fresh spinach

1 zucchini, chopped

Parmesan cheese, shaved

Olive oil

Salt & pepper

Coat steaks in olive oil and season with salt (Lawry's seasoned) and pepper. Cook over grill or grill pan. While steaks are working, preheat pan over med - high heat with olive oil. Add 1 clove chopped garlic and onion slices. Wait till onions are soft and add sliced potatoes. Season with salt and pepper and continue to stir to cook potatoes on both sides.

In separate pan, preheat a little olive oil over med - low heat and add mushrooms. Season with pepper and cook until soft.

In the final pan, preheat olive oil over med - high heat. Add remaining garlic and cook until fragrant. Add zucchini and continue to cook. Season with salt and pepper. When steaks are close to being cooked - add spinach leaves to zucchini. Cook until spinach has wilted down. Remove from pan and shave Parmesan cheese over dish.

Top steaks with sauteed mushrooms.

Chad's rating: 9.5/10

Amy's rating: 9/10