Pork and Sweet Potato Hash

From Cooking Light December 2010

Makes 4 servings

This takes a bit of time but ends up in a rich stew-like taste, great for winter meals.

Heat a 12" cast iron skillet over medium high heat. Sprinkle sea salt and pepper evenly over

1# boneless pork shoulder (Boston butt), trimmed

Coat pan with cooking spray. Add pork to pan, and saute for 8 minutes, turning to brown on all sides. Add

3.5C fat-free low sodium chicken broth

6 garlic cloves, crushed

Bring to a boil; cover, reduce heat to low and simmer for 45 minutes or until pork is fork-tender. Remove pork from pan, reserving cooking liquid and garlic. Cool pork slightly; shred with two forks.

Heat a large skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add

4C cubed (1/2") peeled sweet potato (about 1 pound)

1 C chopped onion

and saute for 6 minutes or until lightly browned, stirring occasionally. Add

1/4t ground red pepper

8oz cremini mushrooms, quartered

cook for 3 minutes. Add cooking liquid and garlic; bring to a boil. Reduce heat to medium and cook, uncovered, for about 20 minutes or until liquid nearly evaporates, stirring occasionally. Stir in pork and cook for 1 minute until thoroughly heated. Sprinkle with

3T sliced green onions.

Serving size: 1.25C

Calories: 340; Fat 11.8g; Protein 28.3g; Carb 29g; Fiber 5.7g

Jamaican Chicken Stew

From Cooking Light: http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=10000000386782

Yield: 4 servings (serving size: 1 1/2 cups stew and 3/4 cup rice)

Ingredients

• 1 cup uncooked long-grain rice
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons bottled minced garlic
• 1 pound skinned, boned chicken breast, cut into bite-size pieces
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon cracked black pepper
• 1/4 cup dry red wine
• 2 tablespoons capers
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained

Preparation

Prepare rice according to package directions, omitting salt and fat.

While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.

Nutritional Information

Calories:

465 (10% from fat)

Fat:

5g (sat 1g,mono 2.2g,poly 1g)

Protein:

38.5g

Carbohydrate:

66g

Fiber:

5.9g

Cholesterol:

66mg

Iron:

6mg

Sodium:

799mg

Calcium:

101mg

Fresh Cranberry Beans with Italian Sausage, Tomato and Green Fusilli

From: The Versatile Grain and the Elegant Bean Cookbook, p348

1# fresh cranberry beans (about 1.5C)

2 Sweet Italian pork sausage links, removed from casing and crumbled

1 large onion finely chopped

3 cloves garlic finely chopped

2/3C dry white wine

1 14oz can Italian Tomatoes, undrained [more makes it saucier]

1 Bay leaf

1t dried oregano

1t finely chopped fresh sage

1/2t finely chopped fresh rosemary

4-5 leaves fresh basil, finely chopped

1t tomato paste

1/4t hot pepper flakes

salt to taste

12 ozs spinach fusilli pasta

2T grated Pecorino-Romano or Parmesan Cheese

fresh ground black pepper to taste

1T coarsely chopped fresh parsley

In a 3qt saucepan, put the shelled beans in water to cover ans simmer for 35 to 40 minutes, covered or until beans are tender. Drain and set the beans aside. IN a large 12" skillet, sauté the sausages until they lose their color, stirring over medium heat for about 3 minutes. Add the onions and the garlic to the skillet and cook, stirring occasionally, until the onions are wilted. Add the wine and cook for 2 minutes more. Stir in the tomcatted and bring to a biol. Lower the heat and add the bay leaf, oregano, sage, rosemary, basil, tomato paste, hot pepper flakes, the cooked beans and salt. Stir and simmer, uncovered while the pasta cooks.

Cook the fusilli in lots of boiling salted water until al dente, about 10-12 minutes. Remove and discard the bay leaf from the bean mixture, then drain the pasta and stir into the beans. Transfer to a warm serving dish. Sprinkle grated cheese over the pasta, add the black pepper, then scatter the chopped parsley over the top. Serve at once.

Roasted Tofu with Shiitake, Soy and Ginger over Spinach

From Epicurious: http://www.epicurious.com/recipes/food/views/Roasted-Tofu-with-Shiitake-Soy-and-Ginger-Over-Baby-Spinach-237150

Makes 2-4 servings

Ingredients

6 tablespoons soy sauce

6 tablespoons rice wine vinegar

3 tablespoons extra virgin olive oil

2 1/2 tablespoons honey

2 1/2 tablespoons minced gingerroot

2 cloves garlic, minced

3/4 pound shiitake mushrooms, wiped clean and stems removed (you can substitute sliced button mushrooms)

1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick

1 quart baby spinach leaves

Prep

1. Preheat the oven to 375°F.

2. In a bowl whisk together the soy sauce, vinegar, oil, honey, ginger, and garlic. Place the mushrooms in a bowl and add enough of the marinade to evenly coat them. Toss to combine.

3. Arrange the tofu in a single layer in a small baking dish. Pour the remaining marinade over the tofu.

4. Transfer the tofu to the oven and roast for 20 minutes. Spread the mushrooms out on one or two baking sheets and transfer to the oven. Continue roasting the tofu and the mushrooms until the tofu is nearly dry and well browned and the mushrooms are tender and golden, about 10 to 15 minutes.

5. Arrange the spinach on serving plates. Drizzle with some of the remaining marinade from the tofu pan. Divide the tofu slices among the plates and top with some of the mushrooms. Serve.

Roasted Carrots and Roasted Broccoli

From Cooks Illustrated: http://www.cooksillustrated.com/recipes/detail.asp?docid=26251

Serves 4 to 6. Published November 1, 2010. From Cook's Illustrated.

INGREDIENTS

1 1/2	pounds carrots , peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)
2	tablespoons unsalted butter , melted
	Table salt and ground black pepper

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. In large bowl, combine carrots with butter, ½ teaspoon salt, and ¼ teaspoon pepper; toss to coat. Transfer carrots to foil- or parchment-lined rimmed baking sheet and spread in single layer.

2. 2. Cover baking sheet tightly with foil and cook for 15 minutes. Remove foil and continue to cook, stirring twice, until carrots are well browned and tender, 30 to 35 minutes. Transfer to serving platter, season with salt and pepper to taste, and serve.

   
   

   Cooks Illustrated: http://www.cooksillustrated.com/recipes/detail.asp?docid=11847

   Serves 4. Published January 1, 2008. From Cook's Illustrated.

   Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked. For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli.

   
   

   INGREDIENTS

   1	large head broccoli (about 1 3/4 pounds)
   3	tablespoons extra virgin olive oil
   1/2	teaspoon table salt
   1/2	teaspoon sugar
   	Ground black pepper
   	Lemon wedges for serving

   INSTRUCTIONS

   1. 1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cut broccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with oil and toss well until evenly coated. Sprinkle with salt, sugar, and pepper to taste and toss to combine.

   2. 2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into even layer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes. Transfer to serving dish and serve immediately with lemon wedges.

quinoa salads

Untried:

1. Roasted Vegetable and quinoa salad: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001809152

Quiche??

Options untried:

1. Spinach and smoked gouda http://find.myrecipes.com/recipes/recipefinder.dyn?action=showRatings&forwardAction=displayRecipe&recipe_id=10000002001882

2. Carmalized Onion and Ham: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000222369

3. Crustless broccoli and cheese: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000491421

Stir-fry Thai Chicken with Basil

From Atkins website: http://www.atkins.com/Recipes/ShowRecipe482/Stir-Fried-Thai-Chicken-with-Basil.aspx

Makes 4 servings

Ingredients:

• 1 3/4 pounds boneless, skinless chicken breast halves, cut into 2- by 1-inch pieces
• 2 tablespoons fish sauce, such as nam plaor nuoc mam
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons granular sugar substitute
• 2 tablespoons peanut oil
• 3 green onions, thinly sliced
• 1 1/2 teaspoons chopped garlic
• 1/4 teaspoon crushed red pepper flakes
• 1 cup lightly packed small basil leaves, preferably Asian variety)

Directions:

Combine chicken, fish sauce, soy sauce, water and sugar substitute in a bowl and let stand 30 minutes. Heat a large skillet over medium-high heat and add oil. Heat until hot but not smoking. Add green onion and stir-fry 2 minutes, until softened. Add garlic and pepper flakes and stir-fry 30 seconds. Remove chicken from marinade with a slotted spoon and add to onion mixture. Stir-fry until chicken is almost cooked through, about 3 minutes. Add the marinade and stir-fry mixture 30 seconds, until liquid boils. Remove from heat and stir in 1 cup basil. Transfer to serving bowl and sprinkle with remaining basil.

Nutritional Information
Per Serving:

Net Carbs: 1.5 grams

Fiber: 0.5 grams

Protein: 41.5 grams

Fat: 11.5 grams

Calories: 285

Butternut Squash and Mushroom Lasagna

From Epicurious/Bon Appetit: http://www.epicurious.com/recipes/food/views/Butternut-Squash-and-Mushroom-Lasagna-231091

Candace made this as a pot pie -- she covered the filling with pizza dough and omitted the pasta.

INGREDIENTS

• 1/4 cup (1/2 stick) unsalted butter
• 2 1/2 cups chopped onions
• 1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)

• 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
• 1 14-ounce can vegetable broth
• 4 tablespoons chopped fresh thyme, divided
• 4 tablespoons sliced fresh sage, divided

• 3 15-ounce containers whole-milk ricotta cheese
• 4 cups grated mozzarella cheese, divided
• 2 cups grated Parmesan cheese, divided
• 4 large eggs

• Olive oil
• 1 9-ounce package no-boil lasagna noodles

PREPARATIONS

Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.

Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)

Matthew's Peanut Pumpkin Curry

As annotated by both Matthew and Mom

Peanut Pumpkin Curry Sauce
(serving size of 4 – he’s kidding it is lots more!)
2 tbsp of peanut oil
2 cloves of garlic
1 finger length of ginger
1/3 yellow onion
1.5 tbsp of good peanut butter (he prefers the crunchy Trader Joes brand)
2 tbsp Sweet Soy Sauce (specifically sweet soy sauce)
1 16 oz can of pure pumpkin puree
3 tbsp of Coconut Curry Sauce (found at Asian Market)
1 tbsp of red curry paste (more or less depending on how spicy you like)
1 8oz (small size) Chao Koh coconut milk
2 tbsp of shaved palm sugar or 1.5 tbsp of brown sugar
1/3 cup chicken stock
1 med size red bell pepper
1 med size green pepper
1 carrot
1 handful of cilantro
2 cups Jasmine Rice
1 container of tofu or 1 large chicken breast or other preferred meat. If you use fish, recommend cooking the fish separately.

Directions
Prep (most important)
If you have a rice cooker, mix 4 cups of water into the 2 cups of rice and start. Always use a 2:1 water/rice mixture. Smash and cut garlic. Finely chop ginger. Cut onion into small pieces. Cut bell peppers into small pieces along with carrot. Cut tofu or meat into small pieces. Finely chop cilantro. Set veggies and meat aside so as you are ready to add when needed.

Cooking: If you have a wok, use it. If not a deep dish non-stick frying pan works well or a paella pan. Use a medium heat. Add peanut oil. Let warm. Then add, onion, garlic, ginger. Be sure to stir so as to prevent burning. Once the onions begin to cook and the garlic becomes fragrant, add the peanut butter. Pour the soy sauce into the peanut butter. This will cause the peanut butter to begin to separate. Quickly stir it all together then immediately add the pumpkin puree. Stir all together so that everything is infused. Should turn from bright orange to a darker orange. Let sit for 1 minute. Now add the curry sauce and curry paste. Stir together. Sauce should be very thick now. Add the coconut milk and stir in. Turn heat to medium and add tofu/chicken and carrots. As sauce thickens slowly add chicken stock in small increments to keep the sauce from getting too thick. Cook for 4-5 minutes. Now add the peppers. Stir in additional chicken stock and add the palm sugar. Stir all together. Let sit for another 1-2 minutes over low heat. Taste and determine whether you want more heat. If you like it. Turn off the heat. Sprinkle cilantro on top of sauce when serving. Serve with fresh rice or you can mix the sauce with rice noodle or pasta noodles to have a curry noodle dish.

Add a bit of sweet chile sauce to your bowl -- and sometimes a splash more soy sauce.

Kale and Quinoa Pilaf

From Cooking Light: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000226297

Yield: 6 servings (serving size: 1 cup)

Ingredients

• 2 teaspoons vegetable oil
• [1.5# chicken breast, cut into cubes]
• 1/2 cup chopped onion
• 1/2 cup thinly sliced carrot
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• 2 teaspoons curry powder
• 1 teaspoon chili paste with garlic
• 1/2 teaspoon grated peeled fresh ginger
• 6 cups torn kale
• 2 cups cooked brown rice
• 1 cup cooked quinoa
• 2 tablespoons minced fresh cilantro
• 1 tablespoon soy sauce
• 1 (15-ounce) can chickpeas (garbanzo beans), drained

Preparation

Heat oil in a large nonstick skillet over medium heat. [cook chicken] Add onion, carrot, bell pepper, and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.

Nutritional Information

Calories:

256 (15% from fat)

Fat:

4.2g (sat 0.6g,mono 1.1g,poly 1.8g)

Protein:

9g

Carbohydrate:

48g

Fiber:

8.2g

Cholesterol:

0.0mg

Iron:

4mg

Sodium:

422mg

Calcium:

137mg

Thai Cabbage Slaw

From Cooking Light: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000549968

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 3 tablespoons fresh lime juice
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 1 tablespoon water
• 1 tablespoon creamy peanut butter
• 1 teaspoon chile paste with garlic
• 1 garlic clove, minced
• 6 cups shredded napa (Chinese) cabbage
• 2 cups shredded red cabbage
• 1 cup red bell pepper strips
• 1 cup shredded carrot
• 2 tablespoons chopped dry-roasted peanuts
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint

Preparation

Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbages, bell pepper, and carrot, and toss gently to coat. Cover and marinate in refrigerator 1 hour. Stir in the peanuts, cilantro, and mint just before serving.

Nutritional Information

Calories:

66 (34% from fat)

Fat:

2.5g (sat 0.4g,mono 1.1g,poly 0.8g)

Protein:

2.9g

Carbohydrate:

10g

Fiber:

3.2g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

540mg

Calcium:

55mg

Cooking Light, NOVEMBER 2003

Chipotle Pork Soft Tacos with Pineapple Salsa

From Cooking Light: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001611663

Yield: 6 servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

Ingredients

• Salsa:
• 2 cups minced pineapple
• 1 cup minced apple
• 1/4 cup minced shallots
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• Tacos:
• 1 tablespoon canola oil
• 1 cup thinly sliced yellow onion
• 2 garlic cloves, minced
• 1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon cider vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 12 cherry tomatoes, quartered
• 2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons) -- this is the heat! 2 will keep your mouth burning!
• 12 (6-inch) corn tortillas, warmed

Preparation

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.

To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

Nutritional Information

Calories:

391 (19% from fat)

Fat:

8.3g (sat 1.8g,mono 3.6g,poly 2g)

Protein:

29.3g

Carbohydrate:

50.8g

Fiber:

6.9g

Cholesterol:

74mg

Iron:

3.6mg

Sodium:

420mg

Calcium:

161mg

Red Beans and Rice

From Cooks Illustrated: http://www.cooksillustrated.com/recipes/detail.asp?docid=21350

Serves 6 to 8. Published January 1, 2010. From Cook's Illustrated.

If you are pressed for time you can “quick-brine” your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe. If you can’t find andouille sausage, substitute kielbasa. Tasso can be difficult to find, but if you use it, omit the bacon and paprika in step 2 and cook 4 ounces finely chopped tasso in 2 teaspoons vegetable oil until lightly browned, 4 to 6 minutes, then proceed with the recipe. In order for the starch from the beans to thicken the cooking liquid, it is important to maintain a vigorous simmer in step 2. The beans can be cooled, covered tightly, and refrigerated for up to 2 days. To reheat, add enough water to the beans to thin them slightly.

INGREDIENTS

	Table salt
1	pound small red beans (about 2 cups), rinsed and picked over
4	slices bacon (about 4 ounces), chopped fine (see note)
1	medium onion , chopped fine (about 1 cup)
1	small green bell pepper , seeded and chopped fine (about 1/2 cup)
1	celery rib , chopped fine (about 1/2 cup)
3	medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1	teaspoon fresh thyme leaves
1	teaspoon sweet paprika (see note)
2	bay leaves
1/4	teaspoon cayenne pepper
	Ground black pepper
3	cups low-sodium chicken broth
6	cups water
8	ounces andouille sausage , halved lengthwise and cut into 1/4-inch slices (see note)
1	teaspoon red wine vinegar , plus extra for seasoning
	Basic White Rice (see related recipe)
3	scallions , white and green parts, sliced thin
	Hot sauce (optional)

INSTRUCTIONS

1. 1. Dissolve 3 tablespoons salt in 4 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

2. 2. Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 5 to 8 minutes. Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 6 to 7 minutes. Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/4 teaspoon black pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 45 to 60 minutes.

3. 3. Stir in sausage and 1 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 30 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired.

Grilled Polenta with Mushroom Ragot

From Clean Food Cookbook

Serves 6

POLENTA

(I used the tubed type)

5 1/2C water

1t sea salt

1 1/2C polenta

12 sun dried tomatos reconstituted in hot water, drained and chopped.

MUSHROOM RAGOUT

2T extra virgin olive oil

2 garlic cloves peeled

1 1/2# wild mushroom mix

4t chopped fresh marjoram

1/2C vegetable stock

1C chopped fresh tomatos

sea salt and freshly ground black pepper

NOTE: for some of the mushroom flavor, I used dried/reconstituted wild mushrooms. I added a sausage to the ragout and put the sun dried tomatoes in the ragout because I used the tubed polenta.

PREPARING POLENTA

In large saute pan, bring water to boil over medium-high heat. Add salt. Reduce heat and, whisking continuously, slowly pour in polenta. Add sun-dried tomatoes and stir constantly until polenta is thick and a spoon can stand straight up in it. Pour into 8x8" square glass baking dish, cool and place in refrigerator to set.

PREPARING RAGOUT

[uncase and cook sausage; remove from pan]. In large saucepan over medium heat, saute oil and garlic until fragrant (2-3 minutes). Add mushrooms, marjoram [sun dried tomatoes] and parsley. Season to taste with salt and pepper and saute 4-5 minutes. Add vegetable stock and chopped tomatoes and simmer until mushrooms are soft and sauce has started to reduce. [add sausage back into ragout] Remove from heat, cover and set aside.

FINISHING

Remove polenta from refrigerator and cut into 6 squares. Heat grill pan or griddle over medium-high heat and grill each polenta square 3-4 minutes per side. Place patties on individual plates or serving tray. Top with ragout and serve.

Marinated Tofu with Ginger Cashew Dipping Sauce

From Clean Food Cookbook

Serves 4

FOR TOFU

2# Firm Tofu

1T grated fresh ginger

1/4C Braggs liquid aminos

1T Chickpea or mellow white miso

1 Clove Garlic minced

1T toasted sesame oil

1/3C orange juice

2T water

DIPPING SAUCE

1T Grapeseed Oil

2 Cloves garlic minced

1T fresh grated ginger

2 scallions minced

3T tamari

2T maple syrup

1/3C coconut milk

1C finely ground cashews

1T toasted sesame oil

hot pepper sauce

PREPARING TOFU

Slice tofu lengthwise into 1/2 inche strips. In shallow baking dish, combine all ingredients under "For Tofu". Place tofu in dish and coat with marinade by flipping. Set aside to marinate for 30 minutes.

Preheat oven to 400F. Place tofu on ungreased baking sheet and save leftover marinade. Bake 15 minutes. Remove pan form oven, flip tofu baste with remaining marinade and bake another 15 minutes.

PREPARING SAUCE

IN small skilled over medium heat, gently sauté garlic and ginger in grapeseed oil for 2 minutes. Add scallions and sauté another 2 minutes. Add tamari, syrup, coconut milk, cashews and 1/4C water and stir to combine. Increase heat briefly and then reduce heat and simmer 10 minutes, stirring occasionally to combine flavors. Remove from heat and season to taste with toasted sesame oil and hot pepper sauce.

Serve tofu with sauce on side or drizzled on top.

Thai Beef Salad

From Cooking Light: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001662908

Yield: 4 servings

Ingredients

• 1 cup loosely packed fresh cilantro leaves
• 1/4 cup fresh lime juice (about 3 limes)
• 2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons Thai fish sauce
• 1 tablespoon honey
• 2 teaspoons grated orange rind
• 2 garlic cloves, peeled
• 1/2 small serrano chile
• 2 teaspoons olive oil
• 4 (4-ounce) beef tenderloin steaks, trimmed
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 2 cups shredded Napa cabbage
• 1 cup grated, seeded, peeled cucumber
• 1/3 cup thinly sliced green onions
• 3 tablespoons chopped fresh basil
• 1 (12-ounce) package broccoli coleslaw
• 1 (11-ounce) can mandarin oranges in light syrup, drained

Preparation

Combine first 8 ingredients in a food processor; process until smooth.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Thinly slice steak.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

Nutritional Information

Calories:

313 (34% from fat)

Fat:

11.8g (sat 4g,mono 5.5g,poly 0.6g)

Protein:

28.2g

Carbohydrate:

22.6g

Fiber:

5g

Cholesterol:

71mg

Iron:

2.8mg

Sodium:

883mg

Calcium:

105mg