Sauteed Kale by Bobby Flay

Try this yummy kale recipe!  So simple and easy!

Easy Rapini with Garlic

This is a simply delicious way to serve rapini as a side dish with your family dinner.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 3 tbsp (50 mL) olive oil
• 3 cloves garlic, sliced or minced
• 1/4 tsp (1 mL) hot pepper flakes
• 1/4 tsp (1 mL) salt

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In deep skillet of boiling salted water, cover and cook rapini until tender, about 4 minutes. Drain and gently dry.
2. In same skillet, heat olive oil over medium heat. Saute garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and saute till warm.

Rapini with Quinoa and Glazed Carrots

This is a wonderful dinner. If you’re not into cooking quinoa then switch it for brown rice, or your choice of pasta!

Rapini Recipe Ingredients:

• 1 cup (250 mL) quinoa
• 1/2 lb (250 g) rapini, roughly chopped
• 2 tbsp (25 mL) olive oil
• 1 1/2 tbsp (20 mL) balsamic vinegar
• 1 small onion, chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• lemon juice from 1/2 lemon

Rapini Recipe Instructions:

1. Cook quinoa. (See Cooking Quinoa: How to Cook Quinoa), or choice of pasta or brown rice.
2. Remove about 1/4 inch from base of rapini stalks. In a skillet, saute the onion, carrot and garlic until the onions are slightly browned. Add the rapini and saute until they start to wilt. Remove from heat. Stir in the quinoa. Add the balsamic vinegar and lemon juice. Mix all ingredients together. Serve!

Rapini and Rotini with Romano Beans

Rapini with beans is a perfectly balanced vegetarian dish with protein. For a twist, serve with grated cheese.

Rapini Recipe Ingredients:

• 1 bunch rapini, about 1 lb or 500 g
• 4 cups (1 L) whole wheat rotini (can use gluten free versions)
• 1/3 cup (75 mL) olive oil
• 4 cloves garlic, minced
• 1/4 tsp (1 mL) salt
• Dash of hot pepper flakes
• 1 can (19 oz/540 mL) Romano beans, drained and rinsed. Or soak and cook dried beans.

Rapini Recipe Instructions:

1. Remove about 1/4 inch from base of rapini stalks. In large pot of boiling lightly salted water, cover and cook rapini until tender, about 2 minutes. Transfer rapini with a slotted spoon into a colander (keeping water in pot). Chop rapini into 1 inch pieces and set aside.
2. In same pot of boiling lightly salted water, cook pasta until al dente, 8 to 10 minutes. Reserve 1/2 cup (125 mL) of the cooking water. Drain pasta and return to pot.
3. Meanwhile, in large skillet, heat olive oil over medium heat and saute garlic and hot pepper flakes, until golden, about 1 minute. Stir in rapini and beans and heat through, about 3 minutes. Add to pasta and toss to coat. Add reserved cooking liquid (if desired). Serve.Rapini

California Sherry Chicken

You can use gluten free flours instead of regular flour to make it gluten free.  You can omit the cooking sherry and simply use 1 cup chicken broth if needed.  Serve this over rice or quinoa with a side of brussel sprouts.  I cook mine with butter, salt and pepper, and a dash of lemon juice. 

Tortellini Spinach Bake in Creamy Lemon Sauce

Eggplant Parmesan

This would be delicious served with spaghetti and tomato sauce, some french bread and a side of fresh steamed green beans.  

Guaco-Tacos

Prep Time: 15 Min

Cook Time: 5 Min

Ready In: 20 Min

Servings 6

Ingredients

1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry

2 roma tomatoes, quartered

1 onion, chopped, divided

1 clove garlic, coarsely chopped

1/4 cup fresh cilantro

1/2 jalapeno pepper

salt and pepper to taste

4 avocados, halved with pits removed

12 (6 inch) whole wheat tortillas

1 (15 ounce) can kidney beans, rinsed and drained

2 cups torn romaine lettuce

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
4. Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.

Lucie's Vegetarian Chili

Prep Time: 45 Min

Cook Time: 30 Min

Ready In: 1 Hr 15 Min

Servings  8

Ingredients

1/3 cup olive oil

2 cups chopped onion

3/4 cup chopped celery

1 cup chopped green bell pepper

1 cup chopped carrots

1 tablespoon minced garlic

2 cups chopped mushrooms

1/4 teaspoon crushed red pepper flakes

1 tablespoon ground cumin

2 tablespoons chili powder

3/4 teaspoon dried basil

2 teaspoons salt

1/2 teaspoon ground black pepper

2 cups tomato juice

3/4 cup bulgur wheat

2 cups chopped tomatoes

1 (20 ounce) can kidney beans, undrained

1/2 teaspoon hot pepper sauce (such as Tabasco®)

2 tablespoons lemon juice

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/4 cup dry red wine

2 tablespoons canned chopped green chile peppers, or to taste

Directions

1. Heat the olive oil in a large pot over high heat. Stir in the onion, celery, green bell pepper, carrot, garlic, mushrooms, red pepper flakes, cumin, chili powder, basil, salt, and pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Stir in the tomato juice, bulgur wheat, chopped tomatoes, kidney beans, hot pepper sauce, lemon juice, tomato paste, Worcestershire sauce, red wine, and green chile peppers. Bring to a boil, stirring frequently. Reduce heat to medium-low, and simmer, uncovered, 20 minutes before serving.

That Good Salad

Prep Time: 20 Min

Ready In: 20 Min

Servings  7

Ingredients

1/4 cup and 2 tablespoons vegetable oil

2 tablespoons fresh lemon juice

1 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1 head romaine lettuce - rinsed, dried, and torn into bite-size pieces

1 cup chopped tomatoes

1/2 cup shredded Swiss cheese

1/3 cup slivered almonds, toasted

1/4 cup grated Parmesan cheese

4 bacon strips, cooked and crumbled

1/2 cup Caesar salad croutons

Directions

1. In a jar with tight-fitting lid, combine oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. In a bowl, toss romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately.

Halibut with Roasted Vegetables and Spicy Cilantro Sauce

yield: Serves 4

4 pounds butternut squash (about 2 medium)

1 pound beets (about 2 large)

1 medium onion

2 teaspoons vegetable oil

4 large garlic cloves

four 5-ounce skinless halibut fillets

Accompaniment: 

spicy cilantro sauce

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough 3/4-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into 3/4-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.

Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.

Serve halibut over vegetables with sauce.

Spaghetti Squash with Turkey Meatballs

Serves 4

Ingredients

For The Spaghetti Squash

2 spaghetti squashes (about 2 pounds), halved lengthwise and seeds removed and 1 package regular pasta

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

For The Sauce 

2 tablespoons extra-virgin olive oil

4 cloves garlic, finely chopped

2 tablespoons tomato paste

2 cans (28 ounces each) crushed tomatoes with basil

1 teaspoon dried oregano

Coarse salt and freshly ground black pepper

For The Meatballs 

1/2 cup fresh breadcrumbs

1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)

1/4 cup chopped fresh parsley

1 large clove garlic, finely chopped

1/4 cup milk

1 pound ground turkey or ground beef

1 large egg

3/4 teaspoon coarse salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

Directions

1. To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
2. To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
3. Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
4. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
5. When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.

My Thai Chicken Wraps

Broccolini and Tomato Soup

Chicken and Parsnip Soup

Vegetarian Swap: Use mushroom broth, omit chicken, and use 2 cans of chickpeas.

Serve with Herb-Scented Drop Biscuits: Preheat oven to 450°. Combine 4.5 ounces (1 cup) all-purpose flour, 3/4 teaspoon baking powder, and 1/4 teaspoon salt; cut in 1 tablespoon cold unsalted butter until mixture resembles coarse meal. Make a well in center of mixture; add 1/3 cup 1% milk, 2 tablespoons plain fat-free Greek yogurt, and 1 1/2 teaspoons fresh thyme leaves, stirring just until combined. Drop by heaping tablespoonfuls onto a baking sheet coated with cooking spray to form 8 biscuits; coat tops with cooking spray. Bake at 450° for 15 minutes or until golden brown. Yield: 4 servings.

Red Pepper-Salmon Pasta

Cajun Potato Soup

Grilled Salmon with Peanut Hoisin Sauce

Makes 4 servings 

Ingredients:

1/2 cup all natural peanut butter *your choice of creamy or crunchy

1/2 cup hoisin sauce

1/2 cup finely chopped onions

1/4 cup rice wine vinegar

1/2 cup water

2 cloves minced garlic

4 (6 ounce) salmon fillets

olive or cocount oil for cooking

sea salt and fresh ground pepper to taste

1/2 cup chopped scallions (green onions)

Directions:

1. Combine all ingredients in a saucepan. Stirring constantly, bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring often. Sauce can be made several days ahead of time and refrigerated. If it is too thick, just add a little water when heating it before serving.
2. Drizzle olive oil on both sides of the salmon and season with salt and pepper.
3. Grill until done to your liking. Top each grilled salmon filet with warm Peanut Hoisin Sauce and sprinkle with chopped scallions, just before serving. Enjoy!

The Best Fajitas

Makes: 4-5 servings

*Note: liquid smoke may seem like an unnecessary, optional ingredient but I promise it adds an irreplaceable flavor and smokiness - I keep a bottle of liquid smoke on hand in the refrigerator just to make these fajitas.

Marinade:

¼ cup fresh lime juice (about 3-4 limes)

1/3 cup water

2 tablespoons vegetable oil

2 large cloves garlic, minced

1 teaspoon sea salt

3 teaspoons apple cider or red wine vinegar

2 teaspoons reduced sodium soy sauce

½ teaspoons chili powder

½ teaspoon cayenne pepper

½ teaspoon liquid smoke

¼ teaspoon fresh ground black pepper

1/8 teaspoon onion powder

Fajitas:

1 1/2 pounds steak or your choice of meat

1 yellow onion, cut into thin strips

1 green pepper, cut into thin strips

1 red bell pepper, cut into thin strips

8 ounces fresh mushrooms, quartered

1 teaspoon reduced sodium soy sauce

2 tablespoons water

½ teaspoon fresh lime juice (a quick squeeze of a cut lime)

dash of sea salt and fresh ground pepper

Directions:

1. Combine all marinade ingredients in a small bowl. Place meat in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
2. After marinating, take meat out of the bag and discard the marinade. Grill or broil the meat 5-7 minutes per side or until you have reached desired doneness. Remove from grill or pan and tent with foil to keep warm.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice meat thinly on the diagonal and toss with the vegetables in the skillet. Serve immediately with flour tortillas and top with tomatoes, lettuce, guacamole, cheese, sour cream...the options are endless!

Black Bean Hummus

Black Bean Hummus

Ready In: 5 Min

Servings 8

Ingredients

1 clove garlic

1 (15 ounce) can black beans; drain and reserve liquid

2 tablespoons lemon juice

1 1/2 tablespoons tahini

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

10 Greek olives

Directions

1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.