Dhal

Ingredients

• 8 ounces yellow lentils (channa dhal)
• 2 medium onions, diced small
• 2 garlic cloves
• 2 teaspoons black mustard seeds
• 1/2 teaspoon chili powder
• 1 teaspoon turmeric
• 1 tablespoon coriander
• 1 teaspoon cumin
• salt and pepper
• water

Directions

1. Wash lentils and pick out all the brown bits (as otherwise this will color the dhal a brown color).
2. Wash; place in a medium saucepan and cover with water 3-4 inches above lentils. Simmer for 45 minutes (lentils should be very soft when cooked), skimming the foam off the top of the water occasionally. Top up with extra water, if necessary.
3. Strain lentils, retaining the liquid. Blend lentils with some of the liquid in blender until smooth. Add more water if necessary--blend should be like a thick paste. Put to one side.
4. Place oil in medium saucepan. Add the mustard seeds and cook stirring until the seeds start to pop. Immediately add the onions and garlic. Cook, stirring until onions are soft. Add all the spices; stir and cook for another minute or two. Add the pureed lentils and stir well until fully mixed.
5. This freezes extremely well. Serve with curry and rice as an accompaniment.

Potato Pea Curry

Ingredients

• 1/4 - 1/3 cup vegetable oil
• 1 medium brown onions, chopped
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cilantro
• 1/2 teaspoon ground fennel
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 2 teaspoons garam masala
• 4 medium potatoes, peeled and chopped
• 1 can tomatoes, undrained
• 1/2 cup water
• 1 cup frozen peas
• 1/2 cup Greek yogurt
• 1 tablespoon parsley or 1 tablespoon mint, chopped

Directions

1. Heat oil in pan.
2. Add onion and garlic, cook until onion is soft.
3. Add potato and spices, cook another 2 minutes.
4. Add tomatoes and water, bring to boil.
5. Simmer for 20 minutes, stirring occasionally.
6. When potato is tender, add peas. Cook until peas are hot.
7. Stir yogurt and parsley or mint together in a separate bowl.
8. Serve curry over rice with a dollop of cooling yogurt.

Peanut Butter Cupcakes with Chocolate Frosting

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container Betty Crocker® Rich & Creamy chocolate frosting
1/4 cup creamy peanut butter
1/3 cup chopped peanuts

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about 2/3 full).
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Makes 24 cupcakes

Stuffed Pasta Shells

Prep Time:30 min
Start to Finish:55 min
makes:4 servings

16 uncooked jumbo pasta shells
1 teaspoon Italian seasoning
1/2 teaspoon fennel seed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced fresh portabella mushrooms
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 cup fat-free cottage cheese
1/4 cup fat-free egg product
2 cups tomato pasta sauce
1/4 cup shredded Parmesan cheese
1. Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
2. In 10-inch nonstick skillet skillet, cook mushrooms, onion, garlic, Italian seasoning, fennel, salt and pepper over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir cottage cheese and egg product into mushroom mixture.
3. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
4. Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.

Penne with Vegetables in Tomato-Basil Sauce

Prep Time:5 min
Start to Finish:20 min
makes:4 servings

2 cups uncooked penne pasta (6 oz)
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1/2 cup shredded carrot
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano (or other variety), undrained
1 can (8 oz) tomato sauce
1 small zucchini, thinly sliced (1 cup)
1/2 teaspoon dried basil leaves
2 tablespoons chopped fresh parsley
1/4 cup shredded Parmesan cheese
1. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and carrot in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes and tomato sauce. Cook 5 minutes.
3. Stir in zucchini and basil; reduce heat to medium. Cook about 5 minutes, stirring occasionally, until sauce is desired consistency. Stir in parsley. Serve over pasta. Sprinkle with cheese.

Roasted Red Pepper Roll-Ups

Prep Time:30 min
Start to Finish:2 hr 30 min
makes:24 appetizer servings

Ingredients

• 1/2 of a package (8 oz) fat-free cream cheese, softened
• 4 ounces soft goat cheese (chèvre)
• 1 tablespoon fat-free milk
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup purchased roasted red sweet peppers, drained and finely chopped
• 1/4 cup snipped fresh basil
• 8 8-inch whole wheat or plain flour tortillas
• 2 cups packed fresh spinach leaves

Directions

1. For filling: In a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.
2. To assemble roll-ups, divide filling among tortillas and spread to within 1/2 inch of edges. Arrange spinach leaves over filling to cover. Carefully roll up tortillas tightly. Cover and chill roll-ups for 2 to 24 hours.
3. To tote, place roll-ups in an insulated container with ice packs. To serve, use a sharp knife to cut each roll-up crosswise into six pieces (48 pieces total).

Baked Apple Chips

1/2 cup each water and sugar
2 large apples
1. Heat oven to 225 degrees. Set an 18x14.5 inch wire cooling rack on a sheet of foil (to catch drips). Lightly coat rack with nonstick cooking spray. (I placed foil on a rimmed baking sheet and then put wire cooling rack on top.)
2. Put water and sugar in a 2 qt. saucepan. Bring to a boil, stirring until sugar dissolves. Boil vigorously 5 minutes until it is a light syrup consistency.
4. Meanwhile, core and quarter apple. Cut each quarter into 10-12 thin slices. Put in large metal bowl and carefully add boiling hot syrup. Toss apples with tongs until well coated. Remove slices and place close together (not overlapping) on prepared rack.
4. Bake 2 1/2 hours. Loosen chips; let cool on rack, (As they cool they become crisp.) Store in airtight container.

End of Summer Gazpacho

3 large tomatoes (good ones!)
1 large seedless (English) cucumber, peeled
4 scallions
1 medium clove garlic, mashed into a pulp
1/4 cup minced parsley
1 large avocado
2-4 limes, juiced, depending on juiciness (need about 6 Tablespoons)
1 teaspoon salt (or more, to taste)
Freshly ground black pepper, to taste
1 Tablespoon minced fresh basil
2 Tablespoons olive oil
1/2 teaspoon honey
1-3 cups cold water

Sour cream, an extra avocado and/or hot sauce for garnish

Cut the tomatoes and cucumber into small chunks. Mince the scallions (whites and 2 inches of greens). Combine these in a large bowl with garlic and parsley.

In a smaller bowl, mash the avocado and mix in lime juice. Add this plus salt, pepper, basil, olive oil and honey to the first bowl. Add 1 1/2 cups of cold water, mix well, and taste for seasoning. If you like this consistency, stop here. If you want it soupier, scoop half the mixture into a blender or food processor and blend until minced but not totally smooth. Add back to mixture and stir, adding more water as needed. The gazpacho should chill, covered, in the fridge to combine flavors for at least 1 hour.

Serve with sour cream, cubed avocado and/or hot sauce to spice it up. Serves 4-6. (Adapted from The Enchanted Broccoli Forestby Mollie Katzen.)

Note: You can add diced bell pepper if you like it, or finely chopped jalapeño if you want heat.

Written by: Shannon Oelrich

Lettuce wrap spring rolls

Ingredients
2 big Napa cabbage leaves
2 oz.pomegranate juice
8 oz.extra firm cubed tofu
2 oz.chopped mango
4 oz.chopped avocado
2 oz.pea sprouts
A few sprigs of cilantro
Salt and pepper

Directions
1. Blanch cabbage
2. Reduce pomegranate juice in saucepan on low, about 5 minutes, until syrupy.
3. In the center of each cabbage leaf, place tofu, mango, avocado, sprouts, and cilantro. Drizzle with pomegranate syrup and season with salt and pepper to taste. Roll leaves tightly.

End of summer pasta

Makes: 4 servings
Start to Finish: 40 minutes

Ingredients
1/4 cup extra-virgin olive oil
2 medium eggplants, cut into 1/2 to 1-inch chunks
Salt
Freshly ground black pepper
1 lb.farfalle or other dried pasta
6 small or 3 mediumtomatoes, cored, seeded and cut into 1/2 to 1-inch chunks
1 to 2 tsp.thinly sliced garlic
1/2 cup freshly grated Parmesan cheese
Chopped fresh basil for garnish (optional)

Directions
1. Bring a pot of salted water to a boil for the pasta. Meanwhile, heat oil in a large skillet over medium-high heat. When the oil is hot, add the eggplant, sprinkle with salt and pepper to taste, and stir occasionally until it's browned and tender, about 15 minutes.
2. Add pasta to boiling water and prepare as directed. While its cooking, add the tomatoes and garlic to the eggplant mixture and cook, stirring occasionally, until everything is nicely softened, about 10 more minutes.
3. When the pasta is done, drain and toss with the eggplant sauce and Parmesan. Adjust the seasoning and garnish with basil if you like.

Crunchy Baked Mozzarella Sticks

Makes: 4 servings
Prep: 15 minutes
Chill: 4 hours
Bake: 5 minutes
1 egg
2 tsp.water
1/2 cup panko (Japanese bread crumbs)
1 tsp.Italian seasoning
Shake of pepper
4 pieces mozzarella cut into french fry shape
1 Tbs.flour
Handful of raw sugar snap peas

Directions
1. In a small bowl, beat egg and water
2. Place panko, Italian seasoning, and pepper in separate dishes.
3. Coat cheese sticks in flour, then dip in egg mixture and the 3 bowls
4. Cover and chill for at least 4 hours
5. Place on an ungreased baking sheet and bake, uncovered, at 450°F for 5 minutes, until warm, then run under the broiler quickly to brown.
6. Cool before serving. Serve with snap peas.

Krispy Kale Chips

1 bunch kale
2 T olive oil
2 T lemon juice
1/4 tsp sea salt
1. Preheat oven to 350.
2. Chop kale into 1/2-inch pieces.
3. Place in a large bowl.
4. With hands, massage oil, lemon juice, and salt into kale.
5. Place on parchment-lined baking sheet.
6. Bake at 350 for 10-15 minutes until dark green and crispy.
7. Cool and serve.

Quinoa Chop Chop With Citrus Vinaigrette

Served hot or cold, this citrusy side is a great make-ahead dish

Prep time: 30 minutes
Total time: 40 to 50 minutes
Serves: 4

1 1/2 cups quinoa
12 dried Mission figs, roughly chopped
3/4 cup roughly chopped walnuts
1 red bell pepper, diced
1 to 2 carrots, diced
2 to 3 ribs celery, diced
4 Tbsp chopped fresh Italian parsley
1 cup canned chickpeas, drained and rinsed Salt and pepper to taste

For the dressing
Juice of 1 large orange
3 Tbsp apple cider vinegar, or more to taste
3 Tbsp olive oil

Directions
1. Cook the quinoa according to package directions. (Chop the ingredients while the quinoa cooks.)
2. Whisk together the dressing.
3. Place all ingredients in a large serving bowl and toss well with the vinaigrette, seasoning to taste with salt and pepper. This is a perfect make-ahead that tastes great cold, too!

Chik'n Curry Casserole

Make ahead
Makes three 1.5 quart dishes

12 oz. bowtie pasta
16 oz lite sour cream
1/2 C shredded Parmesan cheese
2 C shredded cheddar cheese
1 tsp salt 1 tsp pepper
1 tsp chopped garlic
1 tsp curry powder
2 cans cream of mushroom soup
1/2 C milk
3 pkgs (10 oz) Morningstar Farms Chik'n Strips
16 oz frozen broccoli florets

1. Cook pasta, drain. Line bottoms of 1.5 quart casserole dishes with equal portions of pasta.
2. Combine sour cream, Parmesan cheese, 1 1/2 C Cheddar cheese, salt, pepper, garlic, and curry powder.
3. Add soup and milk.
4. Add chicken and broccoli.
5. Spread mixture on top of pasta in equal portions.
6. Sprinkle remaining 1/2 C cheese on top of each dish.

Cook at 350 degrees for 30 minutes. If cooking from frozen, cook 45min-1 hr at 300.

Chik'n and Green Chili Enchiladas

This is one of my current FAVORITES!
8 flour tortillas
1 pkg. Morningstar Farms Chik'n strips (1 2/3 cup cooked chicken breast), finely chopped
3 cups shredded Monterey Jack cheese or white Mexican blend
1 can of green enchilada sauce
1 4oz can of chopped green chilies
¼ cup sour cream
1/4 cup fresh cilantro, chopped
Salsa verde to serve

Mix chik'n, 1.5 cups cheese, cilantro and chopped green chilies in bowl. Mix enchilada sauce and sour cream. Spread ½ cup on bottom of baking dish.

Spoon ½ cup mixture down center of each tortilla. Roll up to close. Set enchiladas, seam down, in baking dish. Pour remaining sauce mixture over the enchiladas. Cover with foil and bake 15 minutes at 425. Uncover and sprinkle with remaining cheese. Bake 8 minutes until cheese melts. Serve with sour cream, salsa verde, and extra cilantro.