Chicken Enchiladas

Pretty good. I couldn't find salsa verde though, so I'd be interested to try it again once I can.

Chicken Enchiladas

Courtesy of Cooking Light

4 cups cold water

2 cups fat-free, lower-sodium chicken broth 

1 tablespoon whole black peppercorns

5 garlic cloves, crushed 

2 (6-ounce) skinless, boneless chicken breast halves 

1 celery stalk, coarsely chopped 

1 large carrot, peeled and cut into 1/2-inch pieces

1 jalapeno pepper, halved

1/2 medium onion, cut into wedges 

1 (7-ounce) can salsa verde

1/4 cup heavy whipping cream

1 cup chopped seeded tomato 

1/4 cup chopped fresh cilantro

1/4 teaspoon kosher salt 

1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 ounces 1/3-less-fat cream cheese, softened 

12 (6-inch) corn tortillas

Cooking spray 

1 ounce sharp cheddar cheese, shredded (about 1/4 cup)

Combine first 9 ingredients in a saucepan over medium heat; bring to a simmer. Cook 8 minutes or until chicken is done. Remove chicken from pan using a slotted spoon; let stand 10 minutes. Shred the chicken, and set aside. Drain cooking liquid through a sieve over a bowl; reserve cooking liquid. Discard solids.

Combine reserved cooking liquid and salsa verde in a saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 cups (about 30 minutes). Reduce heat to low; stir in whipping cream. Place pan over low heat.

Preheat oven to 400°F.

Place chicken in a medium bowl. Add tomato and next 5 ingredients (through cream cheese) to chicken; toss. Dip each tortilla in sauce mixture for 10 seconds. Fill each tortilla with about 1/3 cup chicken mixture; roll up. Arrange filled tortillas, seam side down, in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Spoon sauce over tortillas; top evenly with cheddar cheese. Bake for 20 minutes or until lightly browned.

Cheese Soufflés

Meh. These are not worth the effort. I'd be curious to see if there's one that is, but this isn't it.

Cheese Soufflés
Courtesy of Cooking Light

2 teaspoons unsalted butter, softened
8 teaspoons finely grated Parmigiano-Reggiano cheese
2 1/2 tablespoons all-purpose flour 
1/8 teaspoon ground red pepper
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/2 cup plus 2 tablespoons 1% low-fat milk 
2 tablespoons dry white wine 
1/4 teaspoon kosher salt
2 ounces cave-aged Gruyere cheese, shredded (about 1/2 cup)
2 large egg yolks 
4 large egg whites

Preheat oven to 400°F.

To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.

Combine flour and the next 3 ingredients (through black pepper) in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyère cheese; stir until cheese melts. Spoon the mixture into a large bowl, and let stand for 5 minutes. Stir in egg yolks.

Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in oven. Immediately reduce oven temperature to 375°F. Bake soufflés for 17 minutes or until puffy and golden.

Spinach and Lentil Soup with Cheese and Basil

A lovely soup. And not difficult to make at all.

Spinach and Lentil Soup with Cheese and Basil
Courtesy of Cooking Light

1 tablespoon extra-virgin olive oil 
1/4 cup chopped pancetta (about 1 ounce)
1 1/4 cups chopped onion 
3/4 cup chopped celery 
3/4 cup chopped carrot 
1 teaspoon chopped fresh thyme
1 bay leaf
1 cup dried brown lentils
3 cups fat-free, lower-sodium chicken broth 
2 cups water
1 (6-ounce) package fresh baby spinach 
1/2 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese 
1 tablespoon fresh lemon juice 
1/8 teaspoon freshly ground black pepper

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add pancetta; cook 1 minute or until pancetta begins to brown, stirring occasionally. Add onion and next 4 ingredients (through bay leaf); cook 8 minutes or until vegetables are tender, stirring occasionally. Add lentils, broth, and 2 cups water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lentils are tender and mixture is slightly thickened. Remove from heat. Discard bay leaf.

Place 2 cups lentil mixture in a blender. Remove the center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. Return pureed lentil mixture to pan. Add baby spinach, chopped basil, Parmesan cheese, lemon juice, and black pepper; stir until spinach wilts. Serve immediately.

Maple-Mustard Glazed Chicken

This. Was. Delicious. It's especially wonderful served over greens. The glaze is perfection. I will be making this again. Soon.

Maple-Mustard Glazed Chicken
Courtesy of Cooking Light

2 teaspoons olive oil  
4 (6-ounce) skinless, boneless chicken breast halves 
1/2 teaspoon freshly ground black pepper 
1/4 teaspoon salt 
1/4 cup fat-free, lower-sodium chicken broth  
1/4 cup maple syrup 
2 teaspoons chopped fresh thyme 
2 medium garlic cloves, thinly sliced  
1 tablespoon cider vinegar 
1 tablespoon stone-ground mustard
 
Preheat oven to 400°F.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper and salt. Add chicken to pan; sauté 2 minutes on each side or until browned. Remove chicken from pan. Add broth, syrup, thyme, and garlic to pan; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes, stirring frequently. Add vinegar and mustard; cook for 1 minute, stirring constantly. Return chicken to pan, and spoon mustard mixture over chicken. Bake for 10 minutes or until the chicken is done. Remove chicken from pan; let stand 5 minutes. Place pan over medium heat; cook mustard mixture 2 minutes or until liquid is syrupy, stirring frequently. Serve with chicken.

Honey Cashew Chicken

Super yum. 

Honey Cashew Chicken
Courtesy of Cooking Light

 

2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes 
2 tablespoons cornstarch 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1 tablespoon canola oil 
1 tablespoon dark sesame oil 
2 cups broccoli florets 
1 cup frozen shelled edamame (green soybeans) 
2 garlic cloves, minced 
1 medium yellow onion, finely chopped 
1 red bell pepper, sliced 
1/2 cup dry-roasted cashews, unsalted 
1 tablespoon rice vinegar 
3 tablespoons honey 
2 tablespoons lower-sodium soy sauce 
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong) 

Combine chicken and next 3 ingredients in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Roast Pork Tenderloin with Thyme-Scented Peaches

This was very tasty. The fruit was called "thyme-scented", but it was really the garlic that was the stand-out flavor. I never knew how delicious garlic roasted peaches could be.

Roast Pork Tenderloin with Thyme-Scented Peaches
A variation on this recipe from Cooking Light


  
2 1/2 tablespoons olive oil, divided  
1 (1-pound) pork tenderloin  
3/4 teaspoon kosher salt, divided 
1/2 teaspoon freshly ground black pepper, divided  
1 pound small, ripe peaches, quartered and pitted (about 6) 
2 tablespoons honey 
1 garlic clove, minced 
2 teaspoons chopped fresh thyme

Preheat oven to 500°F.

Heat a large ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, turning to brown on all sides. Place pan in oven. Cook for 15 minutes or until a thermometer registers 145°F. Remove pork from pan. Let stand 10 minutes; slice crosswise into 12 slices.

Preheat broiler to high.

Without cleaning pan, arrange peaches, cut sides up, in pan. Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush peaches evenly with honey mixture. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Broil peaches 6 minutes or until lightly charred; sprinkle with chopped thyme. Serve with pork. Garnish with thyme sprigs, if desired.

Chicken-Orzo Salad with Goat Cheese

Another scrumptious warmer weather recipe. It was especially tasty using grilled chicken.

Chicken-Orzo Salad with Goat Cheese
Courtesy of Cooking Light

1 1/4 cups uncooked orzo (rice-shaped pasta) 
3 cups chopped grilled chicken breast strips 
1 1/2 cups trimmed arugula 
1 cup grape tomatoes, halved 
1/2 cup chopped red bell pepper  
1/4 cup chopped red onion  
2 tablespoons chopped fresh basil 
1 teaspoon chopped fresh oregano 
2 tablespoons red wine vinegar  
1 tablespoon extra-virgin olive oil  
1/8 teaspoon salt  
1/8 teaspoon black pepper 
6 tablespoons (1 1/2 ounces) crumbled goat cheese

Cook pasta according to package directions, omitting salt and fat; drain well.

Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Pork and Edamame Fried Rice

This was okay. If I'm going to make fried rice at home though, I prefer to use this recipe.

I used regular white rice instead of the steam-in-the-bag kind. And I definitely recommend dialing down the spice if you don't care for spiciness or if you're giving this to kids. Neither of mine was crazy about it because it had a bit of a kick

Pork and Edamame Fried Rice
A variation on this recipe from Cooking Light



1/2 cup rice
3 tablespoons canola oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork tenderloin, trimmed and cut into thin strips
1/2 cup shelled edamame (green soybeans)
1/2 cup shredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (such as Sriracha)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted, dry-roasted peanuts

Cook rice according to package directions; set aside.

Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.

Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.

Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.

Pasta with Asparagus, Pancetta and Pine Nuts with White Bean Dip

Yummy, fresh, and simple. I paired these two things together because there was bread with what looked like some sort of white bean dip on top photographed with the pasta on the website where I found the pasta recipe. But they didn't include a dip recipe, so I found one that I had seen before and wanted to try. I'm not sure they exactly go together, but they were both good.

The only thing I changed was that I tweaked things a bit to make it so that I had roasted flavor on pretty everything. I think it probably helped take the raw flavor out of the garlic in the pasta dish, which is good, because I found that the raw flavor in the white bean dip was a bit overwhelming. I think I may try using garlic powder next time.

Pasta with Asparagus, Pancetta, and Pine Nuts
A variation on this recipe from Cooking Light



8 ounces uncooked cavatappi pasta
1 pound asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
1 teaspoon minced garlic
3 tablespoons pine nuts
2 ounces diced pancetta
2 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup (1 ounce) crumbled Parmigiano-Reggiano cheese

Preheat oven to 400°F.

Cook pasta according to package directions, omitting salt and fat.

Arrange pine nuts in a single layer on a parchment-lined jelly-roll pan. Bake for 3 minutes or until golden and fragrant, stirring occasionally. Place in a large bowl.

Increase oven temperature to 450°F. Put asparagus on jelly-roll pan and toss with garlic, salt, and pepper. Bake for 10-15 minutes, stirring occasionally. Place in bowl with pine nuts.

Increase oven temperature to 475°F. Arrange pancetta on jelly-roll pan. Bake for 6 minutes or until crisp. Add to bowl with pine nuts and asparagus. Drain pasta and add to bowl.

Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over pasta mixture; toss well to coat. Sprinkle with cheese.

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White Bean Dip
A variation on this recipe from Giada De Laurentiis



1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Serve with French bread or pita.

Chicken with Mustard Sauce, Roasted Brussels Sprouts, and Rosemary Potatoes

This is easy and delicious. The only thing I tweaked were the Brussels sprouts since I much prefer them roasted rather than sautéed (12 ounces of them, trimmed and quartered, tossed with salt, pepper, and olive oil, and roasted at 450°F for 25-30 minutes).



Chicken with Mustard Sauce
A variation on this recipe from Cooking Light

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free, lower-sodium chicken broth
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
1 tablespoon butter
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 450°F.

Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake for 9 minutes or until done. Remove chicken from pan; keep warm.

Heat pan over medium-high heat. Add broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, butter, and parsley.

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Rosemary Potatoes
A variation on this recipe from Cooking Light

1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces quartered red potatoes

Preheat oven to 450°F. Combine olive oil, thyme, rosemary, salt, black pepper, and potatoes in a bowl. Spread potatoes on a jelly-roll pan. Bake 45 minutes or until golden brown and tender.

Crispy Pork Medallions with Roasted Root Vegetables

Crispy this pork is not, but it is moist and very tasty. A delightful Sunday dinner option.

Crispy Pork Medallions with Roasted Root Vegetables
Courtesy of Cooking Light



Pork medallions:
2 tablespoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Roasted root vegetables:
8 ounces quartered small red potatoes
2 thinly sliced carrots
2 thinly sliced parsnips
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced

Make the vegetables: Preheat oven to 450°F. Combine potatoes, carrots, and parsnips in a medium bowl. Add olive oil, salt, pepper, and garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake for 28 minutes, stirring after 10 minutes.

Make the pork medallions: Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven with roasting vegetables; bake for 8 minutes or until pork reaches 145°F. Let stand 3 minutes.

Indian-Spiced Roasted Squash Soup

Delish. And I just love love love how roasting vegetable smell. And it goes especially well with the garam masala biscuits I decided to make.

Indian-Spiced Roasted Squash
A variation on this recipe from Cooking Light



1 cup chopped yellow onion
8 ounces carrot, chopped
4 garlic cloves, peeled
1 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
1 (8-ounce) acorn squash, quartered
1 tablespoon olive oil
Salt and black pepper
2 cups water
1 teaspoon Madras curry powder
1/2 teaspoon garam masala
1/4 teaspoon ground red pepper
2 (14-ounce) cans fat-free, lower-sodium chicken broth
6 tablespoons Greek yogurt

Preheat oven to 500°F.

Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with salt and pepper. Toss. Roast for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.

Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor or blender; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cook for 10 minutes, stirring occasionally. Serve with a dollop of yogurt.

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Garam Masala Biscuits
A variation on this recipe from Alton Brown



2 cups flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon garam masala
2 tablespoons butter
2 tablespoons shortening
1 cup buttermilk, chilled
Heavy cream

Preheat oven to 450°F.

In a large mixing bowl, combine flour, baking powder, baking soda, salt, and garam masala. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Brush with heavy cream and bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Slow-Simmered Meat Sauce

Wonderful sauce. It takes a little doing before you get it into the crockpot, but it's worth the effort. I tweaked things a bit so that I wouldn't have to split a package of sausage (I used all sausage instead of a beef/sausage combo). And I'm not usually totally keen on olives, but I added them because I knew they'd add a nice depth of flavor (which they totally did). I served the sauce over egg noodles with some lightly-dressed greens on the side. I'm thinking I'll add a little garlic bread and red wine and serve this when we're having guests over during the holidays.

Slow-Simmering Meat Sauce
A variation on this recipe from Cooking Light



1 tablespoon olive oil
2 onions, chopped
6 small carrots, chopped
6 garlic cloves, minced
2 pounds hot and/or sweet Italian sausage, casings removed
1/2 cup kalamata olives, pitted and chopped
6 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon crushed red pepper
1 (28-ounce) can crushed tomatoes, undrained
1 (14-ounce) can diced tomatoes, undrained
1 (14-ounce) can tomato sauce
1 1/2 teaspoon dried oregano
1 teaspoon dried basil
16 ounces uncooked pasta
Shaved or grated fresh Parmigiano-Reggiano cheese

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Place vegetable mixture in a 6-quart slow cooker.

Add sausage to skillet; sauté 6 minutes or until browned, stirring to crumble. Remove sausage from skillet using a slotted spoon. Place sausage on a double layer of paper towels; drain. Add sausage to slow cooker. Stir olives and remaining ingredients (through dried basil) into slow cooker. Cover and cook on LOW 8 hours.

Prepare pasta according to package directions, omitting salt and fat. Serve sauce with hot cooked pasta; top with cheese.

Fall Vegetable Curry

This is so easy and SO tasty. I added some almonds because I thought it could use a little variation in the texture. And I'm really glad I did. It added some great flavor as well as some crunch. Perfect weeknight dish!

Fall Vegetable Curry
A variation on this recipe from Cooking Light



1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 teaspoons Madras curry powder
1/2 cup organic vegetable broth
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 cup almonds
2 tablespoons chopped fresh cilantro
Cooked rice

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Add yogurt and almonds, and simmer for another couple minutes, or until heated through. Sprinkle with cilantro; serve over rice.

Spicy Moroccan Chickpeas

There is absolutely nothing spicy about this. And the other flavors really weren't interesting enough for me to make this again. It's not bad, it's just not terribly exciting. Eh. It was worth a shot.

Spicy Moroccan Chickpeas
Courtesy of Cooking Light



1/4 cup extra-virgin olive oil
3 large garlic cloves, peeled
2 cups thinly sliced red onion
1/2 cup dried apricots, sliced
1 tablespoon ras el hanout (Moroccan spice blend) or garam masala
1 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 (3-inch) cinnamon stick
1/2 cup water
1 1/2 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
6 cups escarole, torn into 1-inch pieces
1 cup cilantro leaves
1/4 cup mint leaves
1/2 cup roasted whole almonds, coarsely chopped
4 cups hot cooked couscous

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook for 1 minute, stirring constantly. Remove garlic from pan using a slotted spoon; discard or reserve for another use. Add onion and next 6 ingredients (through cinnamon stick) to pan; sauté for 7 minutes or until the onion is lightly browned, stirring occasionally. Add 1/2 cup water, rind, juice, chickpeas, and tomatoes; bring to a boil. Reduce heat, and simmer for 7 minutes, stirring occasionally.

Stir in escarole; simmer for 1 minute or until escarole wilts. Remove from heat. Sprinkle with cilantro and mint; top with almonds. Serve over couscous.

Pumpkin Pie Pudding

This is the first pudding I've ever made. And it was delicious, if I do say so myself. The caramelized walnuts are especially incredible.

Pumpkin Pie Pudding
Courtesy of Cooking Light



1/2 cup sugar, divided
2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
1/4 cup chopped walnuts
Dash of salt
1/4 cup heavy whipping cream

Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.

Chipotle Bean Burritos

This is a very easy and tasty recipe. If you want to stretch it, you can make some rice to add to the burritos. Or some guacamole. Even though I made it on a nice cool day, this is definitely a perfect Summer dish since it doesn't require a lot of time using the stove.

Chipotle Bean Burritos
Courtesy of Cooking Light



1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) shredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream (I used Greek yogurt)

Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Salted Caramel Brownies

These are ridiculously delicious. I may have to try just one more in order to decide if they're my favorite brownies ever...

Salted Caramel Brownies
Courtesy of Cooking Light



Brownies:
3 19/50 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
Cooking spray

Topping:
1/4 cup butter
1/4 cup packed brown sugar
3 1/2 tablespoons evaporated fat-free milk, divided
1/4 teaspoon vanilla extract
1/2 cup powdered sugar
1 ounce bittersweet chocolate, coarsely chopped
1/8 teaspoon coarse sea salt

Preheat oven to 350°F.

To prepare brownies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well with a whisk. Combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. Add butter mixture to flour mixture; stir to combine. Scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake at 350°F for 25-30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

To prepare topping, melt 1/4 cup butter in a saucepan over medium heat. Add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. Remove from heat. Add vanilla and powdered sugar; stir with a whisk until smooth. Spread mixture evenly over cooled brownies. Let stand 20 minutes or until set.

Combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. Stir just until smooth; drizzle over caramel. Sprinkle with sea salt; let stand until set. Cut into squares.

Cranberry-Oatmeal Bars

These are okay. Not too sweet, not too tart. But also not my favorite snack.

The only thing I did differently was use Greek yogurt instead of sour cream.

Cranberry-Oatmeal Bars
A variation on this recipe from Cooking Light



Crust:
4 1/2 ounces all-purpose flour (about 1 cup)
1 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
6 tablespoons butter, melted
3 tablespoons orange juice
Cooking spray

Filling:
1 1/3 cups dried cranberries (about 6 ounces)
3/4 cup sour cream
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon grated orange rind
1 large egg white, lightly beaten

Preheat oven to 325°F.

To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.

To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325°F for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.

Cinnamon Streusel-Topped Pumpkin Pie

This was so good, it prompted Jonathan to break out in song. Specifically, the part of Sleigh Ride that talks about the coffee and pumpkin pie. I'm sure it will show up at at least one of our holiday meals this year. It's such an awesome twist on the usual pumpkin pie. The only thing I did differently was use my go-to pie crust rather than a store-bought one.

Cinnamon Streusel-Topped Pumpkin Pie
Courtesy of Cooking Light



Filling:
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1 (15-ounce) can unsweetened pumpkin
1 (14-ounce) can fat-free sweetened condensed milk

Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) (or one homemade pie crust)
Cooking spray

Streusel:
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons chilled butter, cut into small pieces
2 to 3 teaspoons water

Preheat oven to 375°F.

To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.

To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 teaspoon ginger) in a bowl. Cut in butter with a fork or fingertips until crumbly. Sprinkle with water, tossing with a fork just until lightly moistened.

Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375°F for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.