Monday, January 25, 2010

Peanut Sauce

This is another recipe from my friend, Zsue. Can be served on pasta, veggies or potatoes.


1 c. fat-free yogurt
¼ c. sliced scallions
4 T. peanut butter
¼ tsp. salt
1 T. Sriacha Sauce (or 1 chipotle, seeded & diced)

Put in blender; heat & serve.

Monday, January 18, 2010

Black Bean Soup with Sweet Potatoes

This recipe is from my friend Zsue. It's delicious!

2 tsp. canola oil
2 large onions finely chopped
1 T. ground coriander
1 T. ground cumin
5 (16 ounce) cans black beans, rinsed and drained
2 large sweet potato, peeled and chopped
6 fresh cilantro sprigs
1 tsp. salt
1 tsp. freshly ground pepper
2 qts. vegetable broth (or chicken, or beef)
¼ c. plain low-fat yogurt for garnish
4 thin lime slices finely chopped, for garnish
Fresh cilantro leaves, for garnish

1. Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add the coriander and cumin; cook stirring constantly, until fragrant about 30 seconds.

2. Place 4 cans of beans in a 5 or 6 qt. slow cooker. Add the onion mixture, potato, cilantro sprigs, salt and pepper. Pour the broth over the beans and vegetables. Cover and cook until the vegetables are fork tender, 4-5 hours on high or 8-10 hours on low. Discard the cilantro sprigs.

3. Pour the soup in batches into a blender or food processor and puree. Return the soup to the slow cooker. Add the last can of whole beans to soup. Garnish each serving with the yogurt, lime slices and cilantro leaves.

Monday, January 11, 2010

Butternut Squash with Cheesy Pasta

I think I first tasted this recipe at Wegmans. I made it for my son, Dan , and he loved it! It's now a favorite of ours.

1 butternut squash
About 3-4 T. olive oil
Salt & pepper
1 jar Alfredo sauce or 1 recipe of your own cheese sauce*
1 # pasta (bows, shells, etc.)

1. Cut the squash into small cubes. Mix with olive oil, salt & pepper. (I use Trocomare and Spike, Hot & Spicy). Roast on a cookie sheet until tender.

2. Cook pasta until al dente; drain and add sauce with cooked squash.

To make your own sauce:

2 T. butter
2 T. flour
2 cups milk
1 c. shredded American cheese or blend

Melt butter; add flour and cook for a minute or two. Add milk gradually and stir until thick. Add cheese and stir until melted.

Monday, January 4, 2010

Clam Chowder

I'm making this recipe as I type. I didn't have enough clams so I used a can of crabmeat and a can of small shrimp as well. I guess you could call it Seafood Chowder. I also put a jalapeno pepper in instead of a habanero. It smells and tastes good already!

1 T. olive oil ( I also add 1 T. butter)
1 medium white onion, 1/4-inch dice
2 cloves garlic, minced
2 ribs celery, 1/4-inch dice
¼ c. whole-wheat flour
2 medium Yukon Gold potatoes, 1/4-inch dice (about 3 1/2 cups)
4 c. jarred baby clams in natural juice (about 2 cups clam meat and 2 cups juice)
4 c. low-sodium chicken stock
2 sprigs fresh thyme
1 bay leaf
1 habanero pepper, whole
1 c. skim milk
1/3 c. flat-leaf parsley sprigs, finely chopped
Sea salt and fresh ground black pepper, to taste

1. Heat oil in a large pot over medium-high heat. Add onion and garlic and sauté for 3 to 4 minutes, stirring frequently, until onions are tender. Add celery and continue to cook for 2 to 3 minutes.

2: Add flour to onion mixture and cook, stirring continuously, for 3 to 4 minutes. Add potatoes, clams in juice, stock, thyme, bay leaf and habanero pepper (do not break pepper). Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 20 to 25 minutes. Remove bay leaf and habanero pepper. Stir in milk. Season with parsley, salt and black pepper. Ladle 1 1/2 cups of chowder into a bowl and enjoy immediately. Chowder will keep, covered and refrigerated, for about 3 days.