Italian Beans with Sundried Tomatoes

I've had a little fascination lately with cooking with pasta sauces in place of regular tomato sauce. I'm not one for opening a can of tomato sauce anyway, so when a recipe calls for it, I usually just mash up some tomatoes as a replacement. But when the snow is blowing, it's not the time for tomatoes. To avoid canned vegetables, I often turn to good jarred tomato sauces. There are lots of sauces on the market with no preservatives or added unnecessaries. The one I used here is Delallo Sundried Tomato Pasta Sauce, but you could use any one of your choice here, with a few sundried tomatoes thrown in for added flavor. This is a recipe fresh from my kitchen today. I served it with Italian sausage and a green salad.

2 cups dried navy beans
1 onion, chopped
2 garlic cloves, chopped
1 tsp. basil
1 tsp. oregano
1 bay leaf
1 Tbs. salt
Fresh ground pepper
1/2 tsp. crushed red pepper
1 Tbs. olive oil
1 cup Sundried Tomato Pasta Sauce (Delallo) or 1 cup sauce your choice with a few chopped sundried tomatoes added

Boil the beans, changing the water a few times (to reduce gas issues later!), until the beans are almost soft. At this point, keep only enough water in the beans to avoid sticking to the pan. Add all other ingredients but the sauce. Cook until the beans and the onions are soft, stiring occasionally and keeping the water level so there's just enough to avoid scorching. Remove the bay leaf and add the sauce. Serve sprinkled with Parmesan cheese.

Italian Meatloaf

Here's a nice little twist on an easy meal. We had this for the first time tonight. In fact, it was one of those happy things that occur when you've got a few ingredients and some time to fiddle. This variation is zippy and full of flavor. My husband kept bemoaning the fact that we had no wine. Wine with meatloaf! It was a hit with us. I hope you enjoy it too. (I think it'd make a great meatloaf sandwich as well. Sort of an Italian meatball sandwich feel.)

Try to get a nice hormone-free ground chuck. It'll be lower in fat and tastier too.

2 beaten eggs
3/4 cup milk
2/3 cup Italian bread crumbs
1 small onion, chopped
1/4 cup fresh chopped parsley
1 tsp. sea salt
1/2 tsp. dried basil
1/2 tsp. oregano
1 1/2 lbs. beef ground chuck
1 tsp. Dijon mustard
1 cup pasta sauce (I used Delallo's Sundried Tomato Sauce - no preservatives!)
Fresh grated Parmesan cheese to serve

Mix eggs and milk, then stir in bread crumbs, onion, parsley, salt, pepper, basil, oregano, and mustard. Mix in meat and put into a loaf pan. Bake at 350 degrees for one hour. Pour sauce on top and return to oven for an additional 10 minutes. Serve sprinkled with Parmesan cheese, mashed potatoes, and a green salad.

Refried Black Beans

Black beans are incredibly healthy. They are loaded with fiber and iron, and they help stabilize blood sugar levels while reducing the risk for heart attacks. They're also full of antioxidants. If you're looking for a good way to reduce your meat intake, black beans and other legumes are the perfect way to do that. They are rich in protein. Here is a tasty way to enjoy all their benefits. One more great thing - this recipe is even better the next day!

3 cups dried black beans, soaked overnight
1 Tbs. sea salt
3 garlic cloves, minced
1 onion, chopped
1 Tbs. chili powder
1 tsp. cumin
1/4 cup olive oil

Boil the beans in water until slightly soft. (Changing the water and rinsing the beans a few times will cut down on "gas" issues!) Add the garlic and salt. Cook until beans are very soft. Drain beans, reserving some of the liquid. Either mash the beans with a potato masher or put them in the blender, adding some of the reserved liquid and the cumin, chili powder, and olive oil. Stir in the onions and serve wrapped in warm tortillas. If you prefer, add chopped green onions, chopped tomatoes, and shredded cheddar cheese to the burrito as well.

Greek Tzaziki Chicken Pockets

This is a recipe that I enjoy making for guests. Its sweet flavor mixed with the red onion and the Cucumber Garlic sauce is always raved over. I got the original recipe from an old booklet full of chicken recipe contest winners, but I've made a few alterations over the years. If you make it just once, you'll crave it until you have to make it again!

2 1/2 lbs. boneless skinless breast and thigh meat, cut into 1" cubes
1/4 cup fresh lemon juice
2 cloves minced garlic
1 tsp. oregano
1/2 tsp. ground cinnamon
2 Tbs. honey
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. hot sauce
2 Tbs. olive oil
8 small pita breads
1 cup sliced red onion
1/2 cup chopped fresh parsley
Cucumber Garlic Sauce (recipe following)

In a medium bowl, mix lemon juice, garlic, oregano, cinnamon, honey, salt, pepper, and hot sauce. Add chicken and marinate in refrigerator 30 minutes. In large nonstick frying pan, place oil over high heat. Add chicken with marinade 1/2 at a time, and stir-fry about 15 minutes or until browned. Spoon into pita breads, add red onion and parsley, and serve with Cucumber Garlic Sauce.

Cucumber Garlic Sauce:

In a small bowl, mix together 1 (8-oz.) carton plain Mediterranean style yogurt, 1/2 cup peeled and seeded chopped cucumber, 1 Tbs. chopped green onion, 1 large finely minced garlic clove, 1/8 tsp. salt, and 1/8 tsp. pepper. Refrigerate until serving.

Herbed Roasted Turkey

A few days ago my husband received his annual frozen turkey from work. Two hours before the end of his shift, he put it in the trunk of his car - on an unseasonably warm November afternoon. We had turkey last night. Call it a taste of things to come. Here's how I roasted it. It came out wonderfully. I served it with the garlic mashed potatoes (also found in this blog), a cabbage salad, and acorn squash. We'll save the pumpkin pie and cranberries for next week...

1 turkey
olive oil
Sea salt & pepper
Rosemary
Sage
Marjoram
Basil
(I used dried herbs here.)

Rinse turkey and place in roasting pan. Rub with olive oil. Lightly sprinkle herbs, salt, and pepper over turkey. Cover with a tent of foil. Bake at 325 degrees until turkey timer pops out or meat thermometer reads 170 degrees in breast and 185 degrees in thigh meat.

Basil & Tomato Pasta Salad

Here's a nice dish when you want to forgo the meat for dinner. The whole wheat pasta makes it filling and full of flavor, and if you're lucky enough to have leftovers for lunch the next day, it's even better! Great for those potlucks too.

1 pint grape tomatoes
2 tsp. minced garlic
1 handful chopped fresh basil
1/2 cup olive oil
1 Tbs. red wine or balsamic vinegar
Sea salt and fresh ground pepper to taste
12 oz. whole wheat organic pasta
4 quarts water, boiling
1/2 cup fresh grated Parmesan cheese
1/2 cup black olives (optional)

In a large bowl, lightly mash the grape tomatoes. Add garlic, basil, olive oil, vinegar, and salt and pepper. Toss well to mix and set aside. Cook the pasta per package instructions, drain, and add to tomato mixture. Toss; serve with freshly grated Parmesan.

Moroccan-Style Stuffed Acorn Squash

My goal on this blog is to provide healthy, easy recipes for you. On occasion, we all want something a little more complex; and a little more challenging recipe is fun every now and then. This one is added to my blog on special request for "Shmenkie", who asked that I include it. Bon Apetit!

2 Tbs. brown sugar
1 Tbs. butter, melted
2 large acorn squash, halved and seeded
2 Tbs. olive oil
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 cup cooked garbanzo beans, drained
1/2 cup raisins
1 1/2 Tbs. ground cumin
Salt & pepper to taste
1 cup water
1 cup uncooked couscous

Preheat oven to 350 degrees F (175 C)

Arrange squash halves cut side down on a baking sheet. Bake 30 minutes or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.

Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.

Pour the water into the skillet, and mix in the couscous. cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Slow Cooker Paprika Chicken

Very simple with few ingredients - but unbelievably tasty! This is great with a side of mashed potatoes and a nice salad. Perfect for a chilly November evening.

1 (2 to 3 lb.) whole chicken, rinsed inside and out
Sea salt and pepper to taste
Paprika (about a tablespoon)

Rinse chicken and pat dry with paper towel. Season with salt, pepper, and paprika. Place in slow cooker. Cook on high for one hour, then turn temperature to low. Cook an additional 8 to 10 hours, or until the juices run clear and it's no longer pink in the middle. (Make sure not to overcook, as it can start to get mushy.)

Broiled Alaskan Salmon

This is our favorite way to eat salmon. We always watch our local grocer for ocean caught salmon, preferrably Alaskan. It's even good as a leftover! Now, who can say that about most fish?

(Serves Four)
6 Tbs. butter, melted
4 salmon steaks, about 3/4" thick
Sea salt to taste
Fresh ground pepper to taste
Fresh chopped dill, parsley, and chives
Juice of one lemon
Lemon slices

Preheat broiler. Brush 2 Tbs. butter over salmon. Mix the rest with the herbs, sea salt, and lemon juice. Place salmon steaks on broiler pan and put in oven, the closest setting to the broiler. Cook 5 minutes on each side. In the last minute, pour on the sauce. Serve with lemon slices and a side of rice.

Slow Cooker Beef Roast

I love this recipe. It's great served as a roast or as pulled beef for sandwiches. Just save the juice for dipping or on mashed potatoes. Lots of flavor!

3 lbs. beef roast (try a good cut with no antibiotics, etc.)
2 onions, sliced
1 garlic clove, sliced finely
1 bay leaf
4 whole cloves
1/3 cup vinegar
Sea salt and pepper to taste

Put all ingredients in a slow cooker and cook for 5 - 6 hours on high or 10 - 12 hours on low. If shredding, shred with two forks and serve on good bread or rolls.