Spicy Tai Tempeh with Cashews

From "Clean Food" by Terry Walters.
This goes great with Zesty Basmati Rice.

8 oz. package tempeh
1 Tbsp. extra virgin olive oil
1 red onion, diced
1 roasted red bell pepper, diced
1 cup toasted cashews, chopped
1 Tbsp. roasted red chili paste
2 Tbsp. maple syrup
2 tsp. tamari
1/3 cup water
4 scallions, finely chopped

1.  Cut tempeh into large chunks and steap for 8 minutes.  Remove from heat and set aside until cool enough to handle.
2.  In large skillet, saute onion in olive oil over medium heat.  Crumble chunks of tempeh directly into skillet.   Add roased red pepper and cashews and saute for 5 minutes.
3.  In a small bowl, whisk together chili paste, syrup, tamari, and water.  Pour over tempeh, and saute another minute to combine flavors.  Remove from heat, top with chopped scallions and serve.

Breakfast Scramble with Orzo, Pancetta, and Asparagus

From "Everyday Pasta" by Giada De Laurentiis

1/2 cup orzo
10 large eggs
1/2 tsp. salt
1/4 tsp. ground black pepper
2 oz. smoked mozzarella, cut into 1/2 inch cubes
2 Tbsp. fresh basil, thinly sliced
2 Tbsp. extra virgin olive oil
4 oz. pancetta or bacon, coarsly chopped
1/2 cup onion chopped
10 thin asparagus stalks, trimmed and cut crosswise into 1/2 inch pieces

1.  Bring large saucepan of salted water to boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes.  Drain the orzo.
2.  Whish the eggs, salt, and pepper in a medium bowl to blend.  Stir in the cheese and basil.  Set aside.
3.  Heat olive oil in large saucepan over medium heat.  Add the pancetta and saute until crisp, about 5 minutes.  Add the onion and saute until tender, about 2 minutes.  Add the asparagus and saute until crisp-tender, about 2 minutes.  Add the orzo and stir to coat.
4.  Add the egg mixture.  Using a rubber spatula, stir the mixture until eggs are softly set, about 4 minutes.
5.  Transfer the egg mixture to a serving bowl and serve.

Salmon in Lemon Brodetto with Pea Puree

From "Giada's Kitchen" by Giada De Laurentiis

Lemon Brodetto
2 Tbsp. olive oil
1 shallot, diced
2 lemons, one zested and both juiced.
2 cups low-sodium chicken brothe
1 Tbsp. fresh mint, chopped

Pea Puree
2 cups frozen peas, thawed
1/4 cup fresh mint leaves
1 clove garlic
1/2 tsp. salt
1/2 tsp. black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated asiago cheese

Salmon
1/4 cup olive oil
4  4 oz. salmon fillets
salt and pepper to taste

To make the brodetto:
1. Warm the olive oil in a medium saucepan over medium heat.  Add the shallot and saute until tender, about 7 minutes.  Add the lemon zest and juice, and the broth.  Bring to a simmer, cover, and keep warm over low heat.

To make the pea puree:
1.  Combine peas, mint, garlic, salt, and pepper in a food processor and puree.  With processor running, add the extra-virgin olive oil in a steady drizzle.  Transfer the pea puree to a small bowl and stir in asiago cheese.

To make the salmon:
1.  Warm the olive oil in a large skillet.  Season the salmon fillets with salt and pepper.  Sear salmon on one side until a golden crust forms, about 5 minutes.  Flip the fish and continue cooking until done.

Assemble the dish:
1.   Stir the tablespoon of mint into the brodetto and divide among 4 shallow bowls.  Place large spoonful of pea puree in the center of each bowl.  Place a salmon piece atop each mound of pea puree and serve.

Ancho-Black Bean Chili

2 dried ancho chilis, seeded and tops discarded
2 cups vegetable broth
2 Tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, chopped
3 Tbsp. tomato paste
1 cup dark beer (Shiner Bock)
3  15 oz. cans black beans, rinsed
2 tsp. ground cumin
2 tsp. ground coriander
2 pinches ground cinnamon
salt and pepper to taste

1.  In a medium saucepan, bring the ancho chilis, vegetable broth, and 1 cup water to boil.  Simmer for 20 minutes.
2.  Meanwhile, in a soup pot, heat the olive oil over medium-high heat.  Add onion and garlic and cook until the onion starts to brown.  Stir in tomato paste for 1 minute.  Add beer and ccok until reduced slightly, about 1 minute.  Stir in black beans, cumin, coriander, and cinnamon.  Season with salt and pepper.
3.  Using a food processor, puree the ancho-broth mixture.  Stir into the black bean chili and simmer over medium-low heat until thickened, about 3 to 5 minutes.   Serve with chips and guacamole.

Three Bean Vegetarian Chili

In an effort to be kinder to our bodies and the environment we are making an effort to eat less meat.  The cumin and paprika add earthy flavor to this meatless chili.  We serve ours with a spinach salad topped with apples and nuts (almonds or walnuts) and whole grain bread or cornbread.
This recipe is by Julianna Grimes, Anissa Helou, and James Peterson from the Cooking Light Magazine

2 red bell peppers (we use orange or yellow)
3 tablespoons extra virgin olive oil
1 cup chopped onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon paprika
1/2 teaspoon sea salt
4 cloves garlic thinly sliced
2 cups organic vegetable broth
1 1/2 cups (1/2 inch) cubed peeled butternut squash
1 (28 ounce) can no salt added tomatoes, undrained and chopped
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (15 ounce) can red kidney beans, rinsed and drained
1/2 cup thinly sliced green onions

1.Broil/roast peppers in oven for about 15 minutes
2. Cut peppers in half, remove and discard seeds.  Peel and chop peppers.  *If no time to roast peppers just chop them and sautee them in a little olive oli until softened.
3. Heat a dutch oven over medium-low heat.  Add oil to the pan and swirl to coat.  Add onion; cook 15 minutes, stirring occasionally.  Stir in the cumin, red pepper, paprika, salt, and garlic; cook 2 minutes, stirring frequently.  Add bell peppers, broth, squash, and tomatoes; bring to a simmer.  Cook 20 minutes, stirring occasionally.  Add beans; simmer 25 minutes or until slightly thick, stirring occasionally.  Sprinkle with green onions.

Yield: 6 servings (serving size about 1 1/2 cups)

Nutrition Info:  Calories 264; Fat 8.3g (sat. 1.2 g, mono5.2 g, poly 1.3 g);Protein 9.5 g;Carb 409 g; Fiber 10.7g Chol 0mg; Iron 4.4 mg; sodium 787 mg; Calc 145 mg

Pork with Pizzaolla Sauce

This sauce tastes great on all kinds of meat.  You can substitute pork chops, chicken, or steak for the meat here.

1 large pork loin
1 can sliced,stewed tomatoes
1 onion, sliced
flat-leaf parsley, chopped
2 Tbsp. olive oil
1 tsp. red pepper flakes
1 tsp. Herb de Provence
salt and pepper to taste

1.  Roast pork loin in baking dish at 350 degrees for 45 minutes or until cooked through.
2.  In large pan, add olive oil and onions.  Sautee onions until soft.  Add salt and pepper.
3.  Add tomatoes with juice to onions and simmer.
4.  Add red pepper flakes and Herb de Provence.  Simmer for 15 minutes.
5.  Slice pork loin into small medallions and place on plate.   Top with pizzaiolla sauce and fresh parsley.

Chicken Spaghetti

Originally given to us by Pat Pratt and modified to our tastes.  One of Shalise's favorite comfort foods.

1 lb chicken breast
1 large onion chopped
1 orange sweet bell pepper chopped
1 package fresh portabella mushrooms sliced
1 lb 2% velvetta
2 Tbsp. olive oil
1 box whole wheat thin spaghetti
1 can Rotel
1 can Campbell's 98% fat free cream of mushroom soup
2 Tbsp. Worcestershire sauce

1.  Boil chicken in several cups of water until cooked through.   Remove chicken from pot and let cool.  Chop chicken.   Save 1-1/2 quarts of cooked broth.
2.  Heat 1-1/2 quarts of broth to boiling and cook spaghetti as instructed.
3.  Meanwhile, sautee onion, pepper, and mushrooms in olive oil until tender.
4.  Once noodles are cooked, add rotel and Worcestershire sauce to spaghetti pot.  Cook 5 minutes.
5.  Add soup, mushrooms, onions, and peppers to spaghetti pot and stir well.
6.  Add velvetta in chunks and stir until melted.
7.  Add chopped chicken to pot and stir thoroughly.
8.  Transfer to 1 extra large or 2 medium casserole dish(es).  Bake at 350 degrees for 45 minutes.
We bake ours in 2 dishes so we can have one for leftovers later in the week.

Spaghetti Squash and Meatballs

1 large spaghetti squash halved length-wise and seeded
1/2 cup asagio cheese (or desired amount)
8 basil leaves chopped
For meatballs, we use our meatloaf recipe.  Soup is optional.

1.  Place the squash cut side down in a shallow baking dish.   Bake at 350 degrees for 45 minutes.
2.  Turn squash over and toss with a fork and add desired seasonings (salt, pepper, garlic).  Bake additional 15 minutes or until tender.
3.  Meanwhile, prepare meatballs according to meatloaf recipe.  Shape mixture into small meatballs in a baking pan.   Bake at 350 degrees for 45 minutes.  
4.  Serve squash topped with cheese, basil, and meatballs. 

Serves about 6.

Meatloaf (the only one Shalise likes)

This recipe also makes really great meatballs.
Adapted from Better Homes and Gardens Cookbook.

1 beaten egg
3/4 cup oats
1/4 cup Shiner Bock beer
1/4 cup finely chopped onion (half of a medium)
1/4 cup finely chopped celery
1/4 cup finely chopped orange bell pepper
1/4 cup finely chopped or shredded carrot
1/2 tsp dried basil or herb de provence
1/2 tsp salt
1/2 tsp pepper
1 lb ground lean beef
1 can condensed tomato soup or Campbell's Select Harvest Tomato Basil soup

1.  Mix together egg, oats, beer, onion, celery, bell pepper, carrot, basil or herb de provence, salt and pepper.
2.  Add ground beef and mix well.
3.  In a shallow baking dish, shape mixture into a loaf.
4.  Bake at 350 degree oven until no longer pink.  About 40 minutes.
5.  Top loaf with soup and bake additional 10 minutes or until desired doneness.