korean barbecue flank steak on hot and sour slaw salad

you can bet your bottom dollar that this would be the first thing i made from rachael ray's book of 10. i love barbecue, especially when it has an asian twist. someone needs to try this and let me know how it is. happy tasting!

courtesy of: rachael ray
serves: 4

-1 tbsp grill seasoning
- 1/4c tamari
- 2tbsp honey
- 2tsp red pepper flakes
- 4 large garlic cloves, chopped
- 2tsp dark sesame oil
- 2 scallions finely chopped
- veggie oil, for drilling + 2tbsp
- 2lbs flank steak
- 1lb bok choy, trimmed and shredded with a knife
- 1/2 red bell pepper, cored, seeded, and thinly sliced
- salt
- 1c sauerkraut

1. in a shallow dish, combine the grill seasoning, tamari, 1 tbsp of honey, 1 tsp of red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of veggie oil. coat the flank steak and let marinade 10 min.

2. preheat an indoor grill, a stovetop grill pan, or an outdoor grill to med-hi. when the grill pan or grill is screaming hot, add the meat and cook for 5 min on each side for medium rare, 7-8 min on each side for medium well.

3. heat a large skillet over hi heat. add 2 tbsp of the vegetable oil, the cabbage, and the bell pepper. season with salt and stir-fry for 2-3 min. add a drizzle of honey (the remaining tbsp), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. add the sauerkraut and mix in, heating it through for 1 min. turn off the heat.

4. to serve, let the meat rest for 5 min for juices to redistribute. thinly slice the meat on a heavy angle aginst the grain. pile up the slaw, top with the sliced korean steak, and serve.

london broil with mushroom vinaigrette

way back when, before i survived solely off of rabbit food and tofu, my family and i would enjoy london broil about once a week. it's probably my favorite of all the broiled foods and this recipe makes my mouth water as it includes three very tasty ingredients: london broil, mushrooms, and worcestershire sauce. happy tasting!

courtesy of: rachael ray
serves: 4

- 2lb boneless shoulder steak or top round steak {aka london broil}
- 3tbsp worcestershire sauce
- 5tbsp extra virgin olive oil, plus some for drizzling
- salt and freshly ground black pepper
- 1 10oz pkg cremini mushrooms, brushed clean and quartered
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 1tbsp fresh thyme leaves, chopped
- 1/4c sherry vinegar
- 2 heaping tbsp dijon mustard
- 1/2c fresh flat leaf parsley leaves, chopped

1. preheat the broiler on high and set the rack closest to the flame.

2. coat the steak with the worcestershire sauce, a drizzle of olive oil, salt and pepper. marinate the steak for 5 min. transfer the marinated steak to a broiler pan and broil for 6 min per side. remove from the broiler and allow the meat to rest for 5 min, tented loosely with tin foil.

3. while the steak is working, heat a large skillet over med-hi heat with 2tbsp olive oil. add the mushrooms and brown for 5 min, stirring every now and then. turn the heat down to med and add the onions, garlic, and thyme. season with salt and pepper. cook for 3-4 min, or until the onions become tender and translucent. add the sherry vinegar and mustard and stir to combine. turn off the heat. some liquid will evaporate. whisk in about 3 tbsp more of olive oil, add the parsley, and reserve the vinaigrette while you slice the steak.

4. slice the rested steak very thin, against the grain and on an angle. serve the sliced meat topped with some of the mushroom vinaigrette.

mostly green curry veggies and tofu over coconut jasmine rice

i lurve indian cuisine. it's a nice change of pace to be able to walk into a restaraunt and not have to ask questions about what the sauce contains or worry about someone sneaking beef tallow onto my plate somehow. indians {not to be confused with native americans} are vegetarian by culture. if you think tofu is bland, i dare you to try this recipe and not let your mind be changed. happy tasting!


courtesy of: rachael ray
serves: 4

- 1-1/2c vegetable stock
- 1 13-1/2oz can coconut milk
- 1c jasmine rice
- 3tbsp vegetable or canola oil
- 1 14-oz container firm tofu, cut into 1-2" pieces and patted dry
- salt and freshly ground pepper
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 small jalapeno pepper, cut in half and seeded
- 3" piece of fresh ginger, peeled and grated
- 2c broccoli florets
- zest and juice of 1 lime
- 1/4c fresh cilantro leaves, chopped
- 3 scallions, thinly sliced
- 1/2c fresh flat leaf parsley leaves
- 1c frozen peas
- hot sauce, to taste

1. in a sauce pot, combine 1c of the vegetable stock, 4 oz of the coconut milk, and the jasmine rice. bring to a simmer, cover, and cook for 15-18 min. turn the heat off and keep the rice covered until ready to serve.

2. while the coconut jasmine rice is cooking, preheat a large nonstick skillet over hi heat with about 2 tbsp of the veggie oil. season the tofu on all sides, about 3-4 minutes. remove the browned tofu to a place and reserve.

3. add the last tbsp of veggie oil to the pan. add the green bell peppers, onions, garlic, jalapeno, ginger, and broccoli florets. cook, stirring frequently, for 3-4 min or until the veggies start to wilt. to the skillet add the remaining coconut milk and 1/2c veggie stock. bring the mix to a boil, then reduce the heat and simmer for 4-5 min. add the tofu back to the pan and return to a simmer for another 2 min.

4. add the lime zest, lime juice, cilantro, scallions, parsley, and frozen peas. stir to thoroughly combine. simmer a minute or more to heat the peas, taste, and adjust the seasoning.l add more salt or some hot sauce, if you like heat. serve over the coconut jasmine rice.

smoky black bean and rice stoup

what's thicker than soup, but thinner than stew? stoup! my favorite method of cooking is the chop, drop, and open. it's fast, easy, and leaves virtually nothing to clean up; which is nice after a long day of doing nothing but cleaning up. happy tasting!

courtesy of: rachael ray
serves: 4

- 2tbsp extra virgin olive oil
- 3 bacon slices, chopped
- 1 bay leaf
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1c frozen corn kernels
- 2 15-oz cans black beans
- 1tbsp ground coriander
- 1tbsp chili powder
- 1-1/2tsp ground cumin
- 1 tbsp worcestershire sauce
- 2tsp hot sauce
- coarse black pepper and coarse salt
- 1 15-oz can diced fire-roasted tomatoes
- 1 8-oz can tomato sauce
- 1qt chicken stock
- 1c white rice

1. heat a medium soup pot over med-hi heat. add the olive oil, then add the bacon and cook for 3-4 min to render the fat. add the bay leaf, celery, onions, and garlic and cook for 3-4 min to soften the veggies. add the corn and 1 can black beans and their juice. drain the other can, then add half the can of beans. mash the remaining half in the can with a fork to make a paste, then scrape them into the soup pot - this will make the stoup thick.

2. season the veggies and beans with the coriander, chili, cumin, worcestershire sauce, and hot sauce. season the mixture with the salt and pepper to taste. stir in the tomatoes, tomato sauce, and stock.

3. cover the pot and raise the heat to bring the stoup to a boil. add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 min. adjust the seasonings and serve.

*veggie friendly option: omit the bacon and substitute the chicken stock for veggie stock.

italian style garlic shrimp with cherry tomatoes and thin spaghetti

i will never understand rachael ray's method of doing anything and after years of watching her on tivo, i've about had enough. i mean, really, what is "not-sagna pasta toss" and who decided "evoo" needed to be added to the webster's dictionary?! i do give her major kudos and credit for saving my caboose on more than one occasion. for the working, single mom of growing, hungry children, her 30 minute meals are a real life saver. like this one. happy tasting!

courtesy of: rachael ray
serves: 4

- coarse salt
- 1lb thin spaghetti
- 1lb small shrimp, deveined and peeled, tails removed
- 2tsp lemon zest plus the juice of 1/4 lemon
- 1/4c extra virgin olive oil
- 6 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 4 scallions, thinly sliced on an angle
- 1/4c white vermouth or 1/3c dry white wine
- 2 handfuls fresh flat leaf parsley, chopped
- 20 fresh basil leaves, torn or shredded
- coarse black pepper

1. heat a large pot of water for the pasta. when the water boils, salt it and cook the pasta al dente.

2. heat a large nonstick skillet over med to med-hi heat. season the shrimp with the lemon zest, lemon juice, and a little salt. add the olive oil to the hot pan and then add the shrimp. cook for a minute, then add the garlic, tomatoes, and scallions. toss, cooking for another minute or two until the shrimp are firm and pink.

3. drain the pasta well and add to the sauce. toss and combine the sauce with pasta and season with the salt and black pepper.

mushroom turnovers with spinach salad

i have a serious love for mushrooms. shiitake, button, and crimini, oh my! while they aren't all featured in this lovely turnover, i still want one. happy tasting!

courtesy of: rachael ray
serves: 4

- 1/4 c extra virgin olive oil
- 1 lb white mushrooms, coarsely chopped
- salt and pepper
- 3 tbsp chopped parsley
- 2 scallions, thinly sliced
- grated peel and juice of 1 lemon
- one 8 oz package cream cheese, cut into small pieces
- one 17.3oz package frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 4 c baby spinach

1. preheat the oven to 450. in a large skillet, heat 3 tbsp olive oil over med-hi heat. add the mushrooms, season with salt and pepper and cook until the liquid evaporates, about 10 min. transfer to a bowl along with the parsley, scallions, and lemon peel; season with salt and pepper. stir in the cream cheese and 1 tsp lemon juice.

2. on a lightly floured surface, roll out 1 puff pastry sheet to an 11" square, then halve it. repeat with the other pastry sheet. arrange one-quarter of the filling crosswise on 1 half of each piece of pastry, leaving a 1/2" border. brush the boarders with some egg, the fold the pastry to enclose the filling. cut 2 vents into each turnover and crimp the edges; transfer to a parchment-paper-lined baking sheet. brush the tops with more egg. bake until puffed and golden brown, about 18 min. let rest for 5 min.

2. in a serving bowl, whisk together the remaining lemon juice and 1 tbsp olive oil; season with salt and pepper. add the spinach and toss. serve with the turnovers.

image: everyday

potatoes with dandelion greens and fried eggs

something about this recipe just said, YUM. there are three things i will never turn down: a million dollars, potatoes, and fried food. two outta three ain't bad! happy tasting!

courtesy of: rachael ray
serves: 4

- 3 tbsp extra virgin olive oil
- 8 flat anchovy fillets
0 4 baby yukon gold potatoes, very thinly sliced [think potato chips]
- 1/4 c chopped italian parsley
- 4 cloves garlic, finely chopped
- 1/4 tsp crushed red pepper
- black pepper
- 1 bunch dandelion greens, stems discarded and leaves chopped
- freshly grated nutmeg
- 2 tbsp butter
- 8 large eggs

1. in a medium skillet, heat the olive oil, 3 turns of the pan, over med-low heat until hot. add the anchovies and cook until melted, 2 min. add the potatoes, parsley, garlic, and crushed red pepper; spread evenly in the pan and season with black pepper. cook, turning, until the potatoes are golden, about 10 min. fold in the dandelion greens, season with nutmeg and cook over low heat, turning a few times, until softened, 7 - 8 min.

2. in a large nonstick skillet, melt 1 tbsp butter over med-low heat. crack in 4 eggs, season with black pepper, flip and cook to desired doneness, 3 - 7 min. repeat with the remaining 1 tbsp butter and 4 eggs. serve with the potatoes and greens.

image: everyday

christmas pasta

courtesy of: rachael ray
submitted by: missi
serves: 4-6

- salt
- 1lb rigatoni
- 2tbsp extra virgin olive oil
- 1/4lb pancetta, chopped
- 1/4lb hot bulk italian sausage
- 1/2lb ground sirloin
- 1/2lb ground veal
- 1/2tsp allspice
- pepper
- 1 carrot, finely chopped
- 1 med yellow onion, finely chopped
- 4 cloves garlic, crushed
- 1/2c dry red wine
- 1c beef stock
- 28oz canned crushed tomatoes
- 1/4c flat leafed parsley, finely chopped
- 1/4c grated pecorino romano cheese, plus extra to pass at the table

1. bring a large pot of water to a boil and salt it. add the pasta and cook to al dente.

2. while the water and pasta work, heat a large nonstick skillet over medium heat. add 1 tbsp olive oil, then add the pancetta to half the pan and the hot sausage to the other half. break up the sausage while the pancetts renders fat; combine and cook together for another minute. remove with a slotted spoon to a plate.

3. add the remaining tbsp of oil to the same skillet the pancetta/sausage was cooked in. brown the veal and beef. crumble the meat and season it with allspice, salt and pepper. add the carrot, onion, garlic and cook another 5-6 min to soften the veggies. return the sausage and pancetta to the pan, draining off some of the fat.

4. deglaze the pan with some wine, scraping up the browned bits with a wooden spoon.

5. stir in the stock and then tomatoes. check the seasoning and simmer for 10 min. stir in half of the parsley.

6. drain the pasta and return to the pot. ladle a few spoonfuls of the sauce over the pasta and add the cheese. stir to coat. transfer the dressed pasta to a large serving dish and top with remaining sauce and parsley. serve with extra cheese.

image: everyday magazine

soup n' salad

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

go green vegetable soup

- 1 pint grape tomatoes
- 2tbsp extra virgin olive oil
- salt and pepper
- 5-6 scallions, cut into 1-1/2" pieces
- 5c vegetable stock
- 1/2lb green beans, trimmed and cut into 1-1/2" pieces
- 1 bundle of thin asparagus, cut into 1-1/2" pieces
- 1/2lb spinach, stemmed and coarsely chopped
- 1 bundle of arugula, chopped
- 4" thick slices of crusty bread
- 2 garlic cloves, halved
- parmigiano-reggiano, grated

1. preheat the oven to 400.

2. on a rimmed baking sheet, toss the tomatoes in 1tbsp olive oil and season with salt and pepper. roast the tomatoes for 15 min or until they burst. remove the tomatoes from the oven and turn the oven to broil.

3. heat the remaining tbsp of olive oil in a high sided skillet over med heat. add the scallions and wilt for 2 min. add the stock and bring to a simmer. add the green beans and asparagus, return to a simmer and cook for 2-3 min. add the spinach and stir until it's wilted. season the soup with salt and pepper, remove from heat and wilt in the arugula.

4. toast the bread in the broiler until crisp on both sides. rub each slice with 1/2 clove of garlic. place the garlic toast in each soup bowl and ladle soup on top. serve with grated cheese.

vegetable-pita fattoush

- 1 garlic clove, grated
- juice of 2 lemons
- 1/3c extra virgin olive oil
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 medium red onion, chopped
- 1c fresh flat leaf parsley, chopped
- 1/2c fresh mint leaves, chopped
- 2c pita chips
- salt and pepper

1. combine the garlic, lemon juice, and olive oil in a salad bowl. add the bell peppers, onions, parsley, mint, and pita chips; toss. season the salad with salt and pepper and serve.

image: everyday

asparagus penne

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

- salt
- 1lb thin asparagus, trimmed
- 1lb whole wheat penne pasta
- 1tbsp extra virgin olive oil
- 2tbsp butter
- 2 large garlic cloves
- 2tbsp all purpose flour
- 3/4c vegetable stock
- 3/4c half and half
- 2tbsp dijon mustard
- 2tsp grated lemon zest
- black pepper
- 2tbsp fresh tarragon, finely chopped
- juice of 1 lemon
- grated parmigiano-reggiano

1. bring a large pot of water to a boil. salt the water. drop the asparagus in for 2 min, remove, drain, and chop into 2" pieces. add the pasta to the water and cook to al dente.

2. to a skillet placed over med heat, add the olive oil and butter. when the butter melts, add the garlic and gently cook for 2-3 min, then sprinkle in the flour and cook for 1 min stirring. whisk in the stock, half and half, mustard, and lemon zest. season the sauce with salt, pepper, and tarragon, cook for 2-3 min to thicken. add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. turn off the heat and adjust the salt and pepper to taste. top with grated creese.

image: food network

winter greens pasta

courtesy of: rachael ray, big orange cookbook
submitted by: missi
serves: 4

- salt
- 1lb whole wheat spaghetti
- 1/4c extra virgin olive oil
- 5 to 6 large garlic cloves, grated
- 5 to 6 anchovy fillets
- 1tsp crushed red pepper flakes
- 2 heads of escarole, leaves separated from the core, washed, and coarsely chopped
- 1lb spinach, coarsely chopped
- black pepper
- freshly grated nutmeg
- 3tbsp drained capers
- zest and juice of one lemon
- 3c arugula leaves

1. bring a large pot of water to a boil over high heat to cook the pasta. once the water is boiling, season with salt and add the pasta, cook to al dente. *heads up: you need to reserve 1c of pasta water before draining.

2. one the pasta water is almost to a boil, start the greens. heat the olive oil in a large skillet over med heat. add the garlic, anchovies, and red pepper flakes and cook, stirring every now and then, until the anchovies have completely melted, 3-4 min. turn the heat up to med-high and add the escarole and spinach. season the wilted greens with black pepper and nutmeg.

3. when the pasta is drained, add the reserved cup of pasta water, capers, lemon zest and juice, arugula, and drained pasta to the back into the pot. add the wilted greens. toss over med-high heat for 1 min to combine.

image: rachael ray show

smoky chipotle black bean chilaquiles

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 8 6" corn tortillas
- 4 tbsp veggie oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- zest and juice of 1 lime
- salt
- 1 med red onion, chopped
- 3 garlic cloves, finely chopped or grated
- 2 chipotle peppers in adobo sauce, seeded and chopped, plus 1 tbsp adobo sauce
- 30oz diced fire-roasted tomatoes, drained
- black pepper
- 2 tbsp butter
- 3 c corn kernels, fresh or frozen
- 30oz black beans, drained
- hot sauce
- 3/4 c monterey jack cheese, shredded
- 3/4 c cheddar cheese, shredded
- 4 scallions, thinly sliced on a bias
- 1/4 c cilantro
- 1 c sour cream

1. preheat the oven to 400

2. stack the tortillas and slice them into 1" strips. place into a mixing bowl and add 2 tbsp oil, cumin, coriander, and lime zest. evenly coat and transfer to a baking sheet. bake until they're crispy and golden, 12-15 min. remove from oven and sprinkle with salt.

3. in a med skillet over med-high heat, add 1 tbsp veggie oil and toss in red onion and garlic and cook for 3-4 min to soften. add the chipotle peppers, adobo sauce, and tomatoes and season to taste with salt and pepper. stir to combine. heat through then transfer to a food processor; pulse a few times until you have a salsa-like consistency. set aside.

4. place a second skillet over med-high heat and melt the butter. add the corn and cook until brown and carmalized, about 10 min.

5. while the corn is cooking, place the same skillet the onion and tomatoes were in back over med-high heat with 1 tbsp of oil. add in 1/2 the black beans and heat through. using a wooden spoon or potato masher, mash the beans to a paste then stir in the second can of beans. season with hot sauce and salt to taste.

6. assemble the chilaquiles by ladling half the salsa into a 9x13 inch casserole dish. arrange the toasted tortilla strips, top with black beans, followed by corn and remaining salsa. cover with cheeses and bake for 8-10 min until bubbly and lightly browned. remove from the oven and squeeze the juice of 1 lime on top and garnish with scallions and chopped cilantro. dot with sour cream and serve.

image: quick and healthy meals

red and green winter stew

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1/4c extra virgin olive oil
- 2 large russet potatoes, peeled and thinly sliced
- 2 medium-large onions, quartered and thinly sliced
- 3 springs fresh rosemary, finely chopped
- salt and pepper
- 1 bay leaf
- 4 c vegetable stock
- 1 bunch kale, stripped from thick veins and stems and coarsley chopped
- 28oz crushed tomatoes
- 3 large roasted red peppers
- 4 slices crusty whole grain bread, cut on a bias
- 2 large garlic cloves, peeled and halved
- 1 c shredded asiago cheese

1. heat the olive oil in a medium soup pot over med-high heat. add the potatoes and onions, season with rosemary, salt and pepper, and bay leaf. cook the potatoes and onions until soft, stirring frequently, 7 min. add the stock to the pot and bring to a boil, 2-3 min. wilt in the kale, 1-2 min then stir in the tomatoes.

2. preheat the broiler.

3. puree the peppers in a food processor and stir into the soup pot. reduce the heat to med-low and simmer for 10 min, adjust the seasoning and remove the bay leaf.

4. while the stew simmers, toast the bread on both sides then rub the garlic on and top with cheese. melt the cheese in the oven, about 1 min.

5. serve the stew in shallow bowls. the toast can be placed in the bottom of the bowl or on top.

image: everyday

balsamic mushroom risotto

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 4 c vegetable stock
- 2 lbs spinach, stems removed
- freshly grated nutmeg
- salt and pepper to taste
- 1/3 c pine nuts, toasted
- 1/2 c grated parmigiano-reggiano
- 1/4 c extra virgin olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped or grated, plus 1 clove cracked and peeled
- 2 c arborio rice
- 1/2 c dry white wine
- 4 large portabella mushroom caps
- 2 tbsp aged balsamic vinegar

1. bring 2 cups of stock and 2 cups of water to a boil in a saucepan; reduce the heat to low to keep warm.

2. add as much spinach as possible to a food processor with a ladle of the stock that's heating up. pulse until a puree and add more until the all the spinach is in the bowl. season with nutmeg, salt, pepper and add the pine nuts and cheese. pulse to combine, then stream in another ladle of liquid and the 1/4c olive oil. turn off the processor and adjust the seasonings to taste. reserve.

3. place a large skillet with high sides over med-high heat and add 1 tbsp of butter and 1 tbsp of olive oil. add the onions and garlic, and saute until the onions begin to get tender, 4-5 min. add the rice and toast it in the pan, 2 min. add the wine and cook until all the liquid has been absorbed, about 1 min. add a few ladles of stock to the pan and stir to combine; cook until all the liquid is absorbed, then stir in more stock. the risotto will take about 18 min total to cook to al dente. each time you add liquid, stir vigorously. this makes your risotto creamy.

4. while the risotto is cooking, heat the remaining tbsp of olive oil and tbsp of butter in another skillet over med/med-high heat. add the mushrooms and cracked garlic clove to the pan and cook until tender and dark, 10-12 min. season with salt and pepper and deglaze the pan with the balsamic vinegar, scraping up any brown bit with a wooden spoon. cook for 30 seconds and turn off the heat.

5. stir the spinach mix into the risotto in the last 2 min of cooking time and taste to adjust seasoning. top with beefy mushrooms and serve.

image: rachael ray

ancho black bean chili

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 2 dried ancho chiles, seeded and tops discarded
- 2 c vegetable broth
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 large garlic cloves, chopped
- 1/3 c currants or raisins
- 3 tbsp tomato paste
- 1 c dark beer
- 45oz black beans, rinsed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 pinches ground cinnamon
- salt and pepper to taste
- 1 avocado
- 1/2 c sour cream
1/3 c chopped cilantro
- grated peel and juice of 1 lime

1. in a med saucepan, bring the ancho chiles, veggie broth, and 1 c water to a boil, then simmer for 20 min.

2. meanwhile, in a soup pot, heat the olive oil over med-high heat. add the onion and garlic and cook until the onion starts to brown, about 7 min. stir in the currents (or raisins) and tomato paste, cook 1 min. add the beer and cook until reduced slightly, 1 min. stir in the black beans, cumin, coriander, cinnamon, and season with salt and pepper.

3. using a food processor, puree the ancho broth mixture and stir into the black bean chili. simmer over med-low heat until thickened, about 3-5 min.

4. rinse out the food processor and add the avocado, sour cream, lime peel, and lime juice; puree until smooth.

5. ladle the chili into bowls and top with the avocado cream. serve with tortilla chips.

image: everyday

hoisin noodle bowls, roasted mushroom teriyaki, and cucumber sesame salad

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1 lb linguine
- juice of 4 limes
- 3 tbsp rice wine vinegar
- 3 tbsp honey
- 1 tbsp toasted sesame oil
- 1 seedless cucumber, thinly sliced
- 1 red onion, thinly sliced
- 3 tbsp sesame seeds
- 1 lb fresh mushrooms (mix it up - try shiitake, cremini, oyster, button, etc)
- 1/4 c teriyaki sauce
- 1 bunch scallions cut into 2" pieces
- 4 tbsp veggie oil
- 1 tbsp grill seasoning
- 1 red bell pepper, seeded and thinly sliced
- 1 c snow pea pods, thinly sliced
- 3 garlic cloves, grated or finely chopped
- 2" fresh gingerroot, peeled and grated
- 10oz frozen shelled edamame
- 1/4 c hoison sauce
- 1-2 tbsp chili sauce
- 1/4 c cilantro leaves
- handful of fresh mint leaves

1. bring a pot of water to a boil for the pasta. salt the water, add the pasta, and cook to al dente. *you will need to reserve 1/2 cup of the starchy pasta water - do so before draining.

2. preheat oven to 450.

3. combine the juice of 2 limes with the rice wine vinegar, honey, and sesame oil in a large bowl. add cucumber and one quarter of the red onion, season with salt, and toss to combine. sprinkle with sesame seeds and set aside.

4. coarsely chop the mushrooms and place in another bowl. drizzle with teriyaki sauce and combine with scallions, 2 tbsp of veggie oil, and grill seasoning. toss to combine. spread the mushrooms on a nonstick baking sheet and bake for 20 min, turning once. scrape into a bowl.

5. heat the remaining 2 tbsp of veggie oil in a large skillet over high heat. when it's very hot, add the bell peppers, remaining red onion, pea pods, garlic, and ginger; stir fry for 2 min. add the edamame and heat through, 2-3 min more. add the hoison sauce, remaining lime juice, chili sauce, and reserved starchy pasta water. add the drained pasta and toss over med-high heat for a minute to coat with the sauce. turn off the head, toss in the cilantro and mint. serve the noodles in bowls with the mushrooms and cucumber salad as side dishes.

image: eating scd

hearty chicken-veggie soup

courtesy of: everyday
variations courtesy of: missi
submitted by: missi
serves: 4

- 1 lb plum tomatoes, quartered lengthwise
- 1/4c extra virgin olive oil
- salt and pepper
- 1 lb skinless, boneless chicken breasts
- 2 onions, chopped
- 1 lb carrots, peeled and sliced 1/4" thick
- 1 lb yellow potatoes, peeled, halved lengthwise, and thinly sliced crosswise
- 32oz chicken broth
- 1/2 lb green beans, trimmed and halved crosswise
- 1/3 c chopped flat leaf parsley

1. position a rack in the middle of the oven and preheat to 500. arrange the tomatoes cut side up on a parchment-paper-lined baking sheet and drizzle 2 tbsp olive oil on top; season with salt and pepper. roast until tender, about 20 min. transfer the tomatoes and any juices to a bowl.

2. meanwhile, in a large saucepan, heat 1 tbsp olive oil over medium heat. season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 min; transfer to a work surface. let cool, then shred.

3. in the same saucepan, heat the remaining tbsp of olive oil over medium heat. add the onions, season with salt and cook until just tender, about 5 min. add the carrots, potatoes, and chicken broth bring to a simmer and cook for 5 in. add the green beans and tomatoes with their juices, partially cover and simmer until the potatoes are tender, about 10 min. stir in the chicken and parsley; season with salt and pepper.

*variations: add pasta just before you partially cover and simmer for chicken noodle vegetable soup. add a can of black beans and corn (both drained) for a chicken southwestern vegetable soup. for a veggie friendly version; replace the chicken stock for veggie broth and trade the chicken for quorn brand naked chicken, grilled and cubed, adding in the last 5 min of cooking time.

image: cardias gourmet

artichoke and parmesan stuffed mushrooms

courtesy of: missi
adapted from: rachael ray, food network
serves: 4-6

- 1 pkg parmesan cheese, shredded
- 1 pkg asiago cheese, shredded
- 2 pkgs whole white mushrooms
- salt & pepper
- extra virgin olive oil
- 1 can quartered artichoke hearts, chopped and drained
- spice of your choice (oregano, basil, thyme)

1. preheat oven to 400.

2. remove the stems from the mushrooms, leaving the cap intact and place in a large ziplock bag. pour in enough olive oil to coat mushrooms (approx 1/4 c) and season with salt and pepper. shake to coat.

3. in a single layer on a baking sheet, roast the mushrooms for 10 min cap side up.

4. while the mushrooms roast, combine in a bowl artichoke hearts, a large handful of parmesan cheese, salt, spice, and a bit more olive oil.

5. when the mushrooms come out of the oven, flip over and let cool enough to touch, leaving the oven on. when mushrooms are cool enough to handle, fill the stem side with the artichoke mixture and top with asiago cheese. bake in oven until cheese is melted and brown, about 7 min.

image: taste of home

spaghetti and meatball "stoup"

courtesy of: rachael ray, food network
submitted by: missi
serves: 4-6

- 2tbsp extra virgin olive oil
- 1 carrot, peeled and chopped into a small dice
- 1 medium yellow onion, chopped
- 2 small ribs celery, from the heart, chopped
- 3 cloves garlic, chopped
- 3c tomato sauce (1 14oz can + 1 8oz can)
- 3c chicken stock
- 1lb meat loaf mix (ground beef, pork, and veil) available at the butcher counter
- 1/2c grated cheese, parmigiano or romano, plus more to pass at the table
- 1/2c italian bread crumbs
- 1 large egg, beaten
- 2tbsp chopped parsley leaves
- 1/2lb spaghetti, broken
- 1c basil leaves, torn or shredded

1. preheat a medium soup pot over medium heat. add olive oil, carrots, onion, celery, and garlic. saute 5 min.

2. add tomato sauce and stock. cover and bring to a fast boil.

3. while soup comes to a boil, mix ground meat with cheese, bread crumbs, egg, and parsley. roll into 1-1/2 inch balls.

4. remove lid from soup, slide meatballs in and bring back to a boil.

5. stir in spaghetti. reduce heat and simmer for 10 min or until pasta is tender and meatballs have cooked through.

6. stir in basil, remove from heat, and serve.

image: walscapades

chicken thai wraps with spicy peanut dipping sauce

courtesy of: rachael ray, food network
submitted by: missi
serves: 4-6

chicken & marinade
- 3 (6oz) chicken breasts
- 1 tbsp soy sauce
- 1 tbsp veggie oil
- 1 tbsp grill seasoning

filling
- 1 seedless cucumber, peeled, halved lengthwise and sliced thinly on an angle
- 2 c fresh bean sprouts
- 1 c shredded carrots
- 3 scallions, thinly sliced on an angle
- 12 basil leaves, torn or chopped
- 3 tbsp mint leaves, torn or chopped
- 1 tbsp sesame seeds
- 2 tsp sugar
- 2 tbsp rice wine vinegar
- salt to taste

- 4 12" flour tortilla wraps (try jalapeno if you're feeling adventurous)

sauce
- 1/4 c extra chunky peanut butter, room temp (if refrigerated, microwave for a few seconds)
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp cayenne pepper
- 2 tbsp veggie oil

1. heat grill pan over high heat. toss chicken with soy sauce, veggie oil, and grill seasoning. grill for 6 minutes on each side.

2. combine cucumber, sprouts, carrots, scallions, basil, mint, sesame seeds, sugar, and rice wine vinegar. season with salt to taste.

3. whisk together peanut butter, soy sauce, rice wine vinegar, and cayenne pepper. stream in veggie oil.

4. thinly slice chicken on an angle and toss with veggies and herbs.

5. in a very hot non-stick skillet, heat tortillas on each side about 15 seconds.

6. pile chicken and veggies in tortilla and drizzle generously with peanut sauce before rolling.

hint: can be prepared up to 7 hours ahead. just store the filling, chicken, and sauce separately in the fridge, reheating the chicken and sauce just before assembly.

image: yelp