baba ghanoush - hummus pasta

source: rachael ray | big orange book


we just picked a beautiful eggplant from the garden, & i wanted to make something special with it. this recipe combines so many of my favorite things!

1 pound whole wheat penne pasta
2 tablespoons olive oil
4 cloves garlic
1 teaspoon crushed red pepper flakes
1 can chickpeas {15 oz.}
1 medium eggplant, peeled & chopped
2 teaspoons cumin
2 teaspoons coriander
salt & pepper
1 cup vegetable stock
2 tablespoons tahini {sesame paste}
1 lemon, juiced
1/2 cup fresh parsley, chopped
4 scallions, thinly sliced 
2 tablespoons pine nuts


1. bring a large pot of water to boil & cook pasta to al dente.  {save one ladleful of starchy pasta water before you drain it!}

2. heat olive oil in deep skillet over medium heat. add garlic & red pepper flakes, & cook for 1-2 minutes.

3. add chickpeas & eggplant, & coat with olive oil. season with cumin, coriander, salt, & pepper.

4. add the stock, & cover & cook for 10 minutes until eggplant is tender.

5. stir in tahini & lemon juice. transfer to food processor, & process until almost smooth.

6. transfer sauce to a large bowl. add pasta water & then the pasta. toss together, & top with parsley, scallions, & pine nuts.

6 servings | 12 points+ each

sweet potato hash

source: rachael ray {modified}

i saw this on rachael ray's "30 minute meals" show & made it from memory. i know there are a few changes from her version, but i have no clue what they are anymore! this is a favorite at the casteel cafe, & we normally eat it as a dinner.

2 tablespoons olive oil
1/2 pound pork sausage
1 tablespoon maple syrup
1 medium sweet potato, peeled & diced
1/2 red onion, thinly sliced
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons coriander
salt & pepper
1 cup shredded cheese {sharp cheddar, mexican blend, or manchego}
1 tablespoon butter
4 large eggs
1/2 to 1 cup todd's best salsa

1. in a skillet over medium-high heat, brown the sausage with the maple syrup.

2. push sausage over to one side of the skillet & add the olive oil, sweet potato, & red onion with the seasonings.

3. saute 10-12 minutes, stirring frequently, until potatoes are tender.

4. combine sausage & potatoes in the skillet & transfer to a platter or individual plates. sprinkle with cheese & cover with aluminum foil.

5. wipe skillet clean, return to medium-high heat, & melt the butter. fry the eggs as desired.

6. place an egg on top of the hash & top with salsa.

yum-O!

4 servings | 14 points+ each

spanish paella

source: rachael ray | look + cook

i love spanish food & especially manchego cheese. this paella is delish served alongside polenta pan-fried & topped with grated manchego.

{paella with a side of sauteed spinach}

1 pound sausage links {hot or sweet, as desired}
3 cups chicken stock
2 pinches saffron threads
2 tablespoons olive oil
2 chicken breasts, cut into large pieces
salt & pepper
2 tablespoons butter
1/2 cup orzo pasta {i use whole-grain}
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 bay leaf 
1 cup rice {i use brown rice}
1/2 cup dry white wine
1 pound large deveined shrimp {i use already cooked shrimp}
1 can fire-roasted tomatoes
fresh basil, cut into confetti strips


1. in a skillet with 3/4" water, bring to a boil & par-cook the sausages for 7-8 minutes.

2. in a medium saucepan, warm the stock & saffron.

3. in a large skillet over medium with the olive oil, season the chicken pieces with salt & pepper, & cook them for 2-3 minutes on each side. remove the chicken & set aside.

4. add the sausage to the large skillet to crisp up the casings for 2-3 minutes. remove & cut into large chunks.

5. to the same large skillet, add the butter.  once melted, add the orzo & toast for 2-3 minutes.

6. add the onions, garlic, & bay leaf to the orzo. season with salt & pepper, & cook for another 2-3 minutes.

7. add the rice & stir to combine. deglaze the pan with the wine & let reduce for 1 minute.

8. add the chicken, sausage, & saffron stock. cover & simmer for 15 minutes.

9. add the shrimp & tomatoes, & cook for 3-4 more minutes.

serve in the skillet topped with the basil confetti.

6 servings | 19 points+ each

gnocchi florentine

source: unknown

this is a super easy & quick meal to whip up when you don't have much time!

1 package gnocchi
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon italian seasoning
1/2 pound ground beef
1 1/2 cup marinara sauce
1 {10 ounce} package frozen chopped spinach, thawed & squeezed dry
salt & pepper
parmesan

1. cook the gnocchi according to package directions.

2. in a large skillet over medium-high heat, saute the olive oil, onion, garlic, & seasoning for 3 minutes.

3. add the beef & brown it.

4. stir in marinara sauce & spinach.  bring to a boil, then reduce heat & simmer 2-3 minutes.  salt & pepper to taste.

5. add the cooked & drained gnocchi, & cook until it has absorbed some of the sauce, for 2-3 minutes.

serve sprinkled with parmesan.

chicken suizas quesadilla cake

source: rachael ray | look + cook

we love having quesadillas on wednesdays because they are so quick, yet still versatile, & we are always crunched for time before church!

6 tomatillos
1 medium onion, peeled & quartered
1 jalapeno pepper, seeded & halved
1 poblano pepper, seeded & quartered
2 garlic cloves, peeled
cooking spray
handful fresh cilantro
1 lime, zest & juice
1 tablespoon honey
1 teaspoon cumin
salt
1 rotisserie chicken, skin removed & meat shredded
5 flour tortillas {8 inch}
3/4 cup creme fraiche {or sour cream}
2 cups shredded swiss cheese
2 cups shredded monterey jack cheese


1. heat a grill pan or grill to medium-high heat.  preheat oven to 350 degrees.

2. peel, rinse, & halve the tomatillos.  thread them on metal skewers with onion, peppers, & garlic.  coat with cooking spray.

3. grill vegetables 15 minutes, turning to cook evenly.  char the tortillas on each side, too.

4. put charred vegetables into a food processor.  add cilantro, lime zest & juice, honey, cumin, & salt.  pulse until it becomes a sauce.  {if too thick, add 1/3 cup water.}

5. put the shredded chicken into a large bowl, & pour the sauce over it.  toss to coat.

6. coat a cake pan with cooking spray.  layer one tortilla with one quarter of the chicken mixture, 4 dollops of creme fraiche, & the shredded cheeses.  continue layering in this manner, & top with the final tortilla.

7. coat the top with cooking spray, & place the pan into the oven {or hot grill with the lid down} to melt the cheese for 5 minutes.

8. place a plate over the pan, & invert the cake.  cut into four wedges to serve.

greek shish kabobs

source: rachael ray | look+cook

i use london broil instead of lamb...

1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
salt & pepper
2 pounds lamp top round, cut into bite-size cubes


1. preheat the broiler or a grill pan.

2. whisk together all ingredients except the meat.  toss the meat cubes in the mixture to coat.

3. thread the meat onto metal skewers {or bamboo skewers that have been soaked in water for 20 minutes}.

4. broil or grill the meat until seared & cooked to medium, 2-3 minutes per side.

serve alongside spanakopita orzo!

kielbasa mashed potatoes

this is my comfort food. and i need alot of comfort in the winter now that i live in the midwest! this has become a staple in the casteel cafe, & it's also a regular favorite comfort food of my sister's. i originally found the idea from a rachael ray cookbook, but my recipe below is now very different from its inspiration.


3 pounds red potatoes, chopped into 1" pieces
1 link kielbasa, sliced into half moons
1 stick butter
2 tablespoons milk or cream
salt & pepper
olive oil
1 red onion, sliced thin
1 bag baby spinach
2-4 tablespoons red wine vinegar


1. bring the potatoes to a boil in a large pot over high heat, & reduce heat to simmer for 20 minutes or until cooked & tender.

2. saute the kielbasa in a skillet over medium-high heat until warmed through & crispy on the edges. drain on a paper towel, leaving at least 1 tablespoon grease in the skillet.

3. drain the potatoes, & mash with butter & milk to desired consistency {we like it more smashed than mashed, with some lumps left}. salt & pepper to taste.

4. saute the red onion in the kielbasa fat {use olive oil, if needed} until tender & carmelized.

5. add 1-2 tablespoons red wine vinegar. add spinach in bunches until wilted down into the onion & vinegar.

6. mix together the mashed potatoes, kielbasa, & onion/spinach mixture. add more red wine vinegar to taste.

pumpkin gnocchi with pepita pesto cream sauce

source: danae original

i stumbled across pumpkin gnocchi at world market a couple weeks ago & knew i had to try it! i thought what better to make with it than something with pumpkin seeds?! [pepitas = shelled pumpkin seeds] so we made this recipe up tonight & loved it.

{pictured with italian bread & roasted veggies}

2 packages pumpkin gnocchi {regular is fine, too}
1 kielbasa link, sliced into thin half moons
olive oil
1 tablespoon butter
2 tablespoons flour
1 cup chicken stock
1/2 to 1 cup half 'n' half 
1/2 cup mozzarella cheese
1/4 cup parmesan cheese
freshly grated nutmeg
1/2 cup basil
1/2 to 1 cup roasted & salted pepitas
zest of 1 lemon


1. boil water. salt it. add gnocchi, & cook according to package directions.

2. saute kielbasa in a skillet with a drizzle of olive oil until crispy on the edges.

3. using the same skillet & kielbasa drippings, add butter & melt. add flour, & whisk to create a roux.

4. add chicken stock & half 'n' half slowly until reach desired consistency.

5. add cheeses & grated nutmeg.

6. grind basil, pepitas, lemon zest, & olive oil in a food processor until reach desired consistency & flavor.

7. toss gnocchi, kielbasa, & cream sauce together. top each serving with a generous dollop of pepita pesto.

broiled salmon

i have no idea where i found this recipe idea, but it's been so long, i seriously doubt my version looks anything like the original anymore! make sure you use good-quality, fresh salmon for this.

1/2 - 1 pound salmon, cut into 2-4 pieces


marinade:
     - 1/2 cup soy sauce {enough to coat bottom of a shallow dish}
     - 1/4 cup lemon juice {half as much as the soy sauce}
     - 1-2 tablespoons honey
     - salt {dash, pinch, whatever looks good to you}

1. marinate salmon for 30 minutes to 1 hour {you can do it longer if you like, but i don't recommend overnight}, turning at least one time.

2. space each piece evenly along a baking pan lined with foil.

3. broil 2-4 minutes per side {depending on the thickness of your filet - 4 minutes for 1" thick}.

the center should flake easily revealing fully cooked pink, & the edges get crispy & caramelized!

this pairs great with sweet potatoes & broccoli prepared your favorite way.

pot roast with carrots & potatoes

i don't use my slow cooker a whole lot, but it is the only way i make pot roast.  i've done dozens of variations on this recipe, & it's never come out bad!  i use a 6-quart slow cooker, but you can adjust the amounts to fit in whatever size you have.

2-4 pounds pot roast
5-6 small red potatoes, chopped into 1" pieces
1 pound baby carrots
1 onion, sliced thin {or 1 box lipton onion soup mix}
worcestershire sauce
salt & pepper
4-6 cups liquid {water, beef broth, coffee}

1. if your meat is frozen {which mine always is}, thaw it at least enough to be able to rub salt & pepper on it.  i generally put my roast in mostly frozen.

2. create a generous bed of potatoes & carrots {& onions, if desired} on the bottom of the slow cooker. leaving just enough room for your roast to sit in the middle.  salt & pepper them.

3. rub salt & pepper into your roast & set on top of the veggies.  {some recipes call for searing the outsides of the roast - i never do this & mine still comes out great, so it saves you time & a dirty pan!}

4. cover your roast with a generous sprinkling {about 1/4 cup} of worcestershire sauce {the one ingredient i never ever change}.  sprinkle on onion soup mix, if desired.

5. add liquid. usually, i use 1 cup coffee {don't know why, but it's good} & the rest water.  but i just made  it this week with only water, & you can also use beef broth instead.  use however much liquid it takes to cover the vegetables & half-way submerge the roast.

6. turn the slow cooker on.  cook on high heat for 3-4 hours if thawed, for 5-6 hours if frozen.  cook on low heat for approximately 2-3 hours longer.  i cook mine until it registers a temperature of 175F which is well-done, but it's never dry.  you can turn it down to "keep warm" until you're ready to serve it.