Baja Grilled Flank Steak Salad

Baja Grilled Flank Steak Salad

SkinnyTaste Cookbook

SPICE RUB

1 tsp. garlic powder
3/4 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. sweet paprika
1/4 tsp. dried oregano
1/4 tsp. chipotle chile powder or cayenne pepper

1 lb. flank steak, trimmed of all external fat

LEMON-LIME DRESSING

2 Tbsp. fresh lime juice
1 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
1 Tbsp. minced scallions
1 Tbsp. minced fresh cilantro
1/8 tsp. kosher salt
Freshly cracked black pepper

SALAD

2 medium ears fresh corn or 1 cup thawed frozen corn kernels
1 large head romaine lettuce cut lengthwise into 4 wedges
1 medium Hass avocado, thinly sliced
1 cup heirloom cherry tomatoes, halved
1/4 cup crumbled queso fresco or cotija cheese


For the Spice Rub: In a small bowl, combine the garlic powder, salt, cumin, paprika, oregano, and chipotle powder.

Generously season each side of the steak with the dry rub and, using your hands, rub it into the meat. Let it sit for about 10 minutes.

For the Lemon-Lime Dressing: In a medium bowl, whisk together the lime juice, lemon juice, olive oil, scallions, cilantro, salt, and a pinch of black pepper. Set aside.

Preheat a grill to medium-high (or preheat a grill pan over medium-high heat).

For the Salad: If using fresh corn, grill the corn, turning often, until the corn is charred on all sides, 20 to 25 minutes. Set aside to cool.

Increase the heat of the grill or grill pan to high. Grill the steak for 5 to 7 minutes on each side for medium-rare, or longer to your taste. Remove the steak from the grill, cover, and let rest for 5 minutes. Cut the corn kernels off the cob and set aside.

Thinly slice the steak 1/4 inch thick, across the grain and at an angle to the cutting board, then cut it crosswise into 1/2-inch pieces.

Put a romaine wedge on each of the serving plates, top each with one-fourth of the grilled steak. Dividing evenly, top with the avocado, corn, tomatoes, and cheese. Drizzle the dressing over the salads.

Serves: 4

My Notes:

Flank steak has a tendency to get tough very quickly, so most recipes call for some sort of a marinade to help break down the connective tissues. This recipe could benefit from some sort of a lime-based marinade (perhaps substituting the Asian seasonings with a little bit of cumin and cayenne pepper), as it was a little tough, in spite of my usual cooking methods for this particular cut of beef. I never cook it for more than 10 minutes total (5 minutes on each side). Also, prior to grilling the steak, I allow it to sit out on the kitchen counter for 20 minutes, and I also let it rest for 10 minutes after grilling. If you decide to use a marinade, I recommend that you dry the steak with paper towels before applying the rub.

With this salad, I chopped the romaine into bite-sized pieces rather than four individual wedges. I used regular tomatoes, cut into wedges.

The cotija cheese and lemon-lime dressing create a wonderful flavor with the other ingredients. I recommend doubling the dressing. You'll want to have more for your leftovers.

We ate less than half of the steak with our two salads, so I saved the rest and used some for steak & cheese quesadillas, later in the week.

Slow-Cooker Mexican Pork Carnitas

Slow-Cooker Mexican Pork Carnitas

from Skinnytaste Cookbook

2 lbs. boneless pork shoulder roast, trimmed
6 garlic cloves, crushed with a garlic press
1/2 cup low-sodium chicken broth
2 bay leaves
2 chipotle peppers in adobo sauce, minced (or more if you like it spicy)
1  1/4 tsp. ground cumin, divided
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 1/4 tsp. kosher salt, divided
1/4 tsp. ground black pepper

Season the pork all over with 1/2 teaspoon kosher salt. Set in a large nonstick pan over medium-high heat, add the pork, and brown on all sides for about 10 minutes. Remove from heat.

For the dry adobo rub:

In a small bowl, combine 1 teaspoon of the cumin, the garlic powder, oregano, 1/2 teaspoon of the salt, and the black pepper.

Using a sharp knife, insert the knife into the pork about 1 inch deep and insert the crushed garlic, rubbing any excess over the pork. Rub the pork all over with the dry adobo rub.

Pour the chicken broth into the slow cooker and add the bay leaves, chipotle peppers, and the pork. Cover and cook on low for 8 hours. After 8 hours, transfer the pork to a large dish. Discard the bay leaves. Shred the pork using two forks and return it to the slow cooker with the juices. Add the remaining 1/4 teaspoon cumin and the 1/4 teaspoon salt.

Serves 10

My Notes:

This recipe made enough for 6 tacos and 2 large quesadillas. If I'm going to make this for a group, I'll definitely want to use 4-5 pounds of pork. The roast I bought was 4 pounds, so I cut it in half and put it in the freezer for future use. I was worried that 2 pounds wasn't going to be enough for a couple of meals, but there was plenty. However, I think next time, I'll just double the recipe and freeze the cooked meat for tacos, quesadillas and burritos. 

I didn't use the garlic and the meat still tasted flavorful.

I've never cooked with chipotle peppers in adobo sauce, and I wasn't sure how spicy they would make the meat, so I decided to just use one pepper. I didn't dice it up, either; just set it in the broth and stirred it around. I'm not sure if I'd bother with it next time around. Maybe some cayenne added to the rub would be sufficient for a little kick.

After shredding the pork, I decided to throw it in a hot skillet to make the meat a bit more crispy. I didn't have to add any oil or fat since the pork is already a little fatty. 

Serve with warm tortillas, shredded jack & cheddar cheese, diced tomatoes, chopped cilantro, guacamole and sour cream. Don't forget the Negra Modelo!

Crock Pot Carne Asada Tacos/Machaca

A couple of years ago, I discovered a new (to me) food blog to which I quickly became addicted. Jessica Merchant's hilarious blog, How Sweet It Is, is not only full of hilariously snappy posts, but it's also filled with photos that are more than just enticing, they're seductive. It didn't take long for me to add dozens of recipes to Evernote, which of course I've completely ignored and forgotten. Somewhere along the line, I decided to cut back on my blog-hopping and stopped following HSII. Apparently I've missed a lot. Merchant now has a cookbook (Seriously Delish) AND a new baby. If only I had more hours in my day to read all the blogs I so enjoy.

I eventually did try one of the recipes I saved from How Sweet It Is and it's now a family favorite. I try to make it at least once a month, since we really love it for the leftovers. More about that in my notes.

Crockpot Carne Asada Nachos
(or in this case, tacos)

1.5 lb. flank steak
1 tsp. salt
1 tsp. pepper
1 tsp. smoked paprika
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. ground cumin
2 Tbsp. olive oil
8 oz. of your favorite beer 

1 ripe avocado
1 lime, juiced
1/2 cup fresh cilantro, torn
1 bag of tortilla chips
8 oz. of monterey jack cheese, freshly grated
1/2 cup sweet corn (cooked or fresh)
1/2 pint grape tomatoes, halved
1/4 cup sour cream or greek yogurt

In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, chili powder and cumin. Whisk it together to create a rub, then evenly pat it all over both sides of the flank steak. Heat a large skillet over high heat and add olive oil. Add the flank steak and sear it on both sides until it is golden brown, about 2 minutes per side. Remove the steak and place it in the crock pot. Cover it with beer, then cover the pot and cook the steak on low for 6 hours.

After 6 hours, remove the steak from the liquid and place it on a cutting board to rest for 15 minutes. Slice against the grain, cutting it into thin strips--it may be tender from the crock pot and fall apart, and that is fine.

In a small bowl, mash the avocado with the lime juice, half of the cilantro and a pinch of salt. Set it aside. 

Layer the chips on a baking sheet or dish. Cover them with half of the cheese, then add the corn and the steak. Add the res of the cheese. Turn the broiler in your oven to high, and place the nachos underneath, cooking only until the cheese is golden and bubbly, about 2 to 3 minutes. Remove the nachos and immediately cover them with the tomatoes, guac, sour cream and remaining cilantro. Serve!

Yield: Serves 4 appropriately, 2 obnoxiously [Jessica's note, not mine.]

My Notes:

I've made the meat portion of this recipe a few times, but have only made the nachos once. We prefer ground beef and pinto beans for our nachos and this seemed a little too dry. However, this recipe makes the most flavorful meat for machaca, so I continue to use it, especially since it's super easy in my slow cooker. However, flank steak is very fickle, and even in a slow cooker, it tends to dry out. From now on, I'll use the rub and beer, but I plan to buy a chuck roast instead of a flank steak. I want this meat to be super tender!

My slow cooker has a browning feature, so I skipped the step with the skillet and did it directly in the pot. 

I used a full bottle of Shiner Bock rather than just the 8 oz. the recipe calls for. It seemed silly to throw out the extra 4 ounces and since it was a workday (and quite early in the morning), I couldn't bring myself to drink the leftovers.

Check out Jessica's complete post for this recipe. She's a hoot!

And now for the leftovers:

Cut the cooked beef into bite-size chunks. 

Saute mushrooms, bell peppers and onions (however much you like and all diced) in a large skillet with either butter (approximately 1-2 tablespoons) or olive oil. Add beef and cook until sizzling hot.

Beat 4-6 eggs in a medium-size bowl, add to skillet and scramble until just cooked through.

Enjoy with steamed tortillas, avocado slices, shredded cheese, diced tomatoes and salsa.


Even the leftovers of the leftovers are great! If we have anything left, I usually put some in a flour tortilla and make a breakfast burrito to take to work the following day.

Slow-Cooker White Bean Chicken Chili Verde

Last weekend I shared a recipe (Slow-Cooker Santa Fe Chicken) from my newly acquired copy of The Skinnytaste Cookbook. This week I bring you another slow-cooker recipe from the same cookbook. It was was even better than last week's soup! I think I'm on a roll here! I love Gina Homolka's gorgeous cookbook, which is full of beautiful photographs of most of her recipes. The ingredients are items I would normally stock in my pantry, and the directions are uncomplicated and, so far, quick & easy. This is my kind of cookbook!

So here's the soup/chili. Doesn't it look delicious?! My house smelled so good when I came home from work. Even better, there wasn't much left to do other than grate a little bit of cheese, slice an avocado and crack open a Shiner. I made a simple cheese quesadilla to serve on the side, but a green salad would be good (and healthier), too.

Slow-Cooker White Bean Chicken Chili Verde

from The Skinnytaste Cookbook

1 tsp. olive oil
1 small onion, chopped
1 cup chopped cubanelle pepper
3 medium tomatillos, chopped
3 garlic cloves, minced
2 3/4 tsp. ground cumin
2 (15.5-oz.) cans Great Northern or navy beans, rinsed and drained
1 (7-oz.) can fire-roasted chopped green chiles
1/4 cup chopped jalapeno pepper, fresh or pickled (remove seeds if you prefer mild heat)
2 1/2 cups Swanson 33% less sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1/4 teaspoon chili powder
2 bay leaves
1/4 tsp. kosher salt
1/4 cup finely chopped scallions or red onion, for garnish

Heat a medium nonstick skillet over medium heat. Add the oil, then the onions and cubanelle pepper. Cook, stirring, until golden and soft, about 5 minutes. Add the tomatillos, garlic, and 2 1/2 teaspoons of the cumin and cook for 2 more minutes. Transfer the mixture to the slow-cooker and add the beans, green chiles, jalapeno, chicken broth, chicken breasts, cilantro, oregano, chili powder and bay leaves.

Cover and cook on low for 8 hours or high for 4 hours. Remove chicken from the broth, shred with 2 forks, and return to the slow-cooker.

Season with the salt and the remaining 1/4 teaspoon cumin, or to taste, and discard the bay leaves. To serve, ladle the chili into soup bowls and top with the scallions.

Yield: 6 servings

My Notes:

I cheated. I had a 16 oz. jar of La Victoria Thick 'n Chunky Medium Salsa Verde in my pantry and after reviewing list of ingredients on the label, I knew it would be an easy substitution for the onion, cubanelle pepper, tomatillos, garlic, fire-roasted green chiles and jalapeno. It was definitely a time-saver to skip all that chopping and the soup turned out with just enough heat that I knew I hadn't compromised the recipe for our taste buds.

I skipped the additional cumin and kosher salt in the last step and didn't notice the lack of seasoning. 

As pictured, I topped my soup with sliced avocado, a few sprigs of cilantro, grated Colby-Jack cheese and a few tortilla chips. Light sour cream would also be a good addition.

According to the author, this freezes well. We wouldn't know. We had it for dinner and again for lunch the next day. There's very little left to freeze.

Recipe courtesy of The Skinnytaste Cookbook

Rustic Italian Gnocchi Soup

 

Rustic Italian Gnocchi Soup

from The Skinnytaste Cookbook

1/2 cup cold water
3 Tbsp. all-purpose flour

1/2 cup water for soup
14 oz. fresh sweet Italian chicken sausage, casings removed
4 1/2 cups Swanson 33% less sodium chicken broth
1 cup fat-free milk
1 small onion, chopped
1 celery stalk, chopped
1 carrot, chopped
4 garlic cloves, minced
Rind from Parmigiano-Reggiano (optional)
2 large roasted red bell peppers, jarred or homemade
1/2 tsp. freshly ground black pepper, plus more as needed
1 (16-oz.) package of gnocchi
3 cups baby spinach, chopped
2 Tbsp. chopped fresh basil
Freshly grated Parmigiano-Reggiano, for serving (optional)

In a small bowl, make a slurry by whisking together 1/2 cup cold water and the flour.

Heat a large nonstick pot over medium heat. Add the sausage (casings removed) and cook, using a wooden spoon to break the meat into small pieces, until cooked through and slightly browned, 4 minutes.

Add 1/2 cup water, broth, and milk and bring to boil. Add the onion, celery, carrot, garlic, Parmesan rind (if using), roasted peppers, and black pepper and return to a boil. Partially cover the pot, reduce the heat to low and simmer until the vegetables are soft, 15 to 20 minutes. Uncover, slowly stir in the slurry, and continue stirring while the soup returns to a boil.

Add the gnocchi, spinach, and basil. Cook until the gnocchi starts to float to the top and become puffy (or according to the gnocchi package directions) and the soup thickens. Season with black pepper to taste. Discard the Parmesan cheese rind. Ladle the soup into individual soup bowls and sprinkle evenly with grated Parmesan, if desired.

Serves 8

My Notes:

I used Italian pork sausage and 2% milk. So much for skinnytaste. ;)

I cooked the sausage much longer, probably 10 minutes. Once it was cooked, I dumped it in a colander to drain off the fat (into a separate bowl) and then blotted the cooked meat with paper towels, before returning it to the soup pot.

I didn't use the Parmesan rind, although I'd like to try it next time.

I used jarred roasted bell peppers and need to remember to cut them into bite-sized pieces next time I make this soup.

Neither of us cared for the gnocchi. We decided, after removing the remaining gnocchi, to use potatoes (peeled, quartered and parboiled) for our leftovers. Much better!

I didn't bother chopping the spinach leaves.

I didn't have fresh basil, so I threw in a tablespoon of dried.

Next time around, I will use 2 stalks of celery and 2 carrots.

Recipe courtesy of The Skinnytaste Cookbook

Slow-Cooker Santa Fe Chicken

STEW

1 (14.4-oz.) can Swanson 99% fat-free chicken broth
1 (15-oz.) can low-sodium black beans, rinsed and drained
2 cups (8 oz.) frozen corn kernels
1 (14.5 oz. can) diced tomatoes with mild green chiles
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 1/4 tsp. ground cumin
1 tsp. cayenne pepper
1/4 tsp. kosher salt
1 1/2 lbs. boneless, skinless chicken breasts

TOPPINGS

1/2 cup chopped scallions
1/4 cup chopped fresh cilantro

For the stew:

In a slow-cooker, combine the broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, and cayenne. Season the chicken with salt and lay it on top. Cover and cook on low for 10 hours or on high for 6 hours.

Thirty minutes before serving, remove the chicken, shred it with two forks, and return it to the slow cooker.

Serve in soup bowls and top with scallions and cilantro.

My Notes:

I only used 1 cup of corn, 1/4 tsp. of cayenne pepper and substituted petite diced tomatoes for the diced tomatoes with mild green chiles.

This is also very good ladled over rice. I want to try it in burritos and as nacho topping, as well.

Additional toppings: 

Sour cream, diced avocado, shredded cheddar cheese and tortilla chips.

Yield: 8 servings

Recipe courtesy of The Skinnytaste Cookbook

Trisha Yearwood's Strawberry Salad

We eat a lot of salads around here, so when I discovered this recipe as I was flipping through one of my favorite cookbooks, I knew it would be a great addition to our weekly menus. It's super easy to put together and has been a big hit with our friends and family.

 Home Cooking with Trisha Yearwood

Strawberry Salad

1 package ramen noodles, crushed, flavor packet discarded
1/4 cup sunflower seeds
1/4 cup sliced almonds
1/4 cup (1/2 stick) butter, melted
1 head romaine lettuce, washed and dried
1 5-ounce bag baby spinach
1 pint strawberries, hulled and thinly sliced
1 cup grated Parmesan cheese

3/4 cup sugar
1/2 cup red wine vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon paprika
3/4 cup vegetable oil

Preheat oven to 350°F.

In a small bowl, mix the ramen noodles, sunflower seeds, almonds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.

Tear the lettuce and combine with the spinach, strawberries and Parmesan cheese in a large salad bowl.

Dissolve the sugar in the vinegar. Combine the garlic, salt, paprika and oil. Add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.

Just before serving, sprinkle the crunchy topping over the salad greens and toss the salad with enough dressing to coat the greens.

Serves 4 to 6

My Notes: Any lettuce combination will work and 1-2 tablespoons of poppy seeds make a nice addition to the dressing. I've also included sliced cucumbers, radishes, tomatoes and avocados in the salad. Add some chunks of roast chicken and you've got a meal. Oh, and there's plenty of crunchy topping for a couple of large salads (as long as you hide it from your family!).

I'm trying to convince myself that the healthy nuts, spinach and berries outweigh the unhealthy butter, oil and sugar. So far, that's working. ;) 

Chicken Paillard (Tyler Florence)

I love to cook, but after a long day at work (9 hours on my feet!), the last thing I want to do is spend a lot of time in the kitchen. And this summer, it's actually been too hot to do much grilling. So instead of sweating over a hot grill, I turn to my quick and simple recipes, such as Tyler Florence's Chicken Paillard. He writes: 

I make this for dinner all the time. It's simple, easy to put together, and on the lighter side—perfect for a night when you want something delicious that's not too heavy. Pound the chicken between sheets of plastic wrap to keep your cutting board clean, and try to use organic, free-range chicken whenever you can.

I couldn't agree more! I discovered this favorite in the Tyler Florence Family Meal cookbook, which as previously noted, is a fantastic cookbook. There are wonderful blurbs and photos for each and every recipe, as well as anecdotes about Tyler's career as a chef in Mill Valley. I've made this particular recipe a few times and wasn't very impressed with the Creamy Parmesan Dressing, so instead, I've modified it to enjoy with a simple Caprese Salad. I usually wind up with an extra chicken breast, which is excellent diced up and served on top of a tossed green salad the following day for lunch.


Chicken Paillard with Salad Greens and Creamy Parmesan Dressing

2 boneless, skinless chicken breast halves, about 8 ounces each
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs, lightly beaten
1 cup panko bread crumbs
Vegetable or peanut oil, for frying (I use olive oil)

Place the chicken breasts between two pieces of plastic wrap and gently pound with a mallet or rolling pin to a uniform 1/2-inch thickness. (I use a large zip-lock bag rather than the plastic wrap.) 

Prepare a breading station, placing the flour, seasoned with salt and pepper, in one shallow bowl; the eggs in another; and the panko (also seasoned liberally with salt and pepper—you should be able to see the seasonings) in a third. 

Coat the chicken first in the flour, then in the egg, and finally in the panko, shaking off the excess after each step. 

Place the breaded breasts on a plate and refrigerate for 10 minutes or so to dry the crust; this will ensure there is less moisture in the coating and less chance it will crumble when you cook the chicken.

In a large skillet, heat 2 inches of olive oil (interesting that he says olive oil here, but not in the list of ingredients) to 350 degrees (F). 

Add the chicken breasts and fry for 5 to 7 minutes per side, or until golden brown.

Transfer the breasts to a paper-towel-lined plate to drain, and season with salt and pepper.

To serve, place each warm, crispy chicken paillard on a plate and top with half the salad. Serve with a wedge of lemon and a drizzle of olive oil. 

Serves 2

Note:

As I mentioned above, I chose not to use the Creamy Parmesan Dressing (which you can find here, if you wish). I served a simple Caprese salad on the side, which is quite similar to Florence's salad of mixed greens, grape tomatoes and bocconcini (fresh mozzarella balls).

I don't use a recipe for my Caprese salad. However, Ree Drummond (aka The Pioneer Woman) has one that looks pretty much like what I make, although for this meal, I place the tomatoes and cheese on top of a bed of greens. Go here for PW's recipe.

Delicious! 

Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, it has been largely replaced by the word escalope. (Wikipedia)

Weeknight Bolognese

I love pasta and was looking for something quick and easy to throw together after a long day at work. Tyler Florence has a delicious recipe for bolognese, but it's fairly involved and one that I'd rather make on a cold, rainy weekend. However, Ina Garten's recipe from Barefoot Contessa How Easy Is That? was just what I had in mind.

She writes:

Everyone needs a quick dinner they can throw together during the week. Bolognese is a thick meat sauce that is a staple of northern Italy. It's always made with beef, tomatoes, and cream and I've added oregano, red pepper flakes, and basil to give it lots of flavor. It's the perfect stick-to-your-ribs dinner on a cold night.

I say it's perfect for any night. Even a hot summer night!

2 Tbsp. good olive oil, plus extra to cook the pasta

1 lb. lean ground sirloin

4 tsp. minced garlic (4 cloves)

1 Tbsp. dried oregano

1/4 tsp. crushed red pepper flakes

1 1/4 cups dry red wine, divided

1-28 oz.  can crushed tomatoes, preferably San Marzano

2 Tbsp. tomato paste

Kosher salt and freshly ground black pepper

3/4 lb. dried pasta, such as orecchiette or small shells

1/4 tsp. ground nutmeg

1/4 cup chopped fresh basil leaves, lightly packed

1/4 cup heavy cream

1/4 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Serves 4 to 5

My Notes:

Since I used ground chuck instead of lean sirloin, it wasn't necessary to use the olive oil to brown the meat. After it finished cooking, I drained the fat before adding the spices.

I used a medium-sized stockpot rather than a skillet.

Rather than open a can of tomato paste for just a couple of tablespoons, I use this:

Even though it's double concentrated, I still use the specified amount.

I reduced the amount of salt and pepper by half and omitted the red pepper flakes.

I forgot to toss the sauce with the Parmesan and pasta before serving, but it didn't matter. My husband and I both loved the flavor of this bolognese, so I'm sure I'll have plenty of opportunities to try it Ina's way.

Kid Friendly Pad Thai

1 Tbsp. sesame oil
2-3 cloves garlic
1/2 pound firm tofu, diced 1/4 inch
2 Tbsp. tamari
1/3 cup all natural peanut butter
1/4 cup honey or maple syrup
1/8 - 1/4 cup water
1 1/2 tsp. brown rice vinegar
1 large sweet red pepper, diced fine
1 small-medium zucchini, diced fine
1/4 cup peanuts, coarsely chopped
1/2 pound dry linguine, cooked
1/4 cup chopped fresh chives or scallions
sea salt and pepper to taste
Fresh limes

Heat the oil in a saute pan. Add the tofu, a little salt and pepper, saute for 10 minutes on medium-high heat, stirring often. You want it nice and brown. Add the garlic in the last minute or two of cooking.

Meanwhile, combine the tamari, peanut butter, honey and vinegar. Mix until smooth, add water to thin the sauce a little.

Pour half of the sauce into the pan with the tofu. Add the other vegetables and cook for 3-5 minutes. You're not cooking the veggies too much, because they are diced small and will cook super fast. You're almost just getting them and the sauce hot. Once cooked, add this mixture to the cooked linguine, tossing gently with tongs. Add the remaining sauce, chopped peanuts and chives. Toss a little more. Squeeze a little fresh lime juice over the top and serve.

Yield: 4 servings

I found this yummy recipe on Heather's blog and it's become a favorite of ours.

Notes: I'm not a big fan of tofu, so I decided to use shrimp, scallops and boneless, skinless chicken breasts instead. (You can use any combination of these three ingredients.) Of course, you need to adjust the cooking time, depending on the size of your scallops and chicken pieces. Shrimp cooks very quickly (3-4 minutes), so be careful not to over cook them or they'll taste rubbery.

I use honey (instead of maple syrup) and prefer a little less than the recipe calls for. I also use regular peanut butter. One time I didn't have any tamari, so I used soy sauce. It honestly don't know if I could tell the difference.

Shrimp Tacos

1/2 cup fat-free sour cream
2 Tbsp. snipped fresh cilantro
1 tsp. canola or corn oil
13-14 oz. peeled raw shrimp, rinsed and patted dry
1/2 tsp. chili powder
1/2 tsp. ground cumin
2 medium garlic cloves, minced
8 6-inch corn tortillas
2 cups shredded lettuce (romaine, iceberg or cabbage)
1 small tomato, diced
2 Tbsp. sliced black olives (optional)


Grated Monterrey Jack cheese
Guacamole

In a small bowl, stir together the sour cream and cilantro. Cover and refrigerate until ready to use.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Add the shrimp to the pan.

Sprinkle the chili powder and cumin on the shrimp. Sprinkle with the garlic. Cook for 3 to 4 minutes if using large shrimp, or 2 to 3 minutes if using small, or until the shrimp are pink on the outside, stirring occasionally. Remove from heat.

Wrap the tortillas in damp paper towels and steam in microwave for 1 minute.

Fill each tortilla with lettuce, tomato and olives. Spoon the sour cream mixture on each. Top with the shrimp.

Serves 4
Calories: 206 per serving (2 tacos)

Another delicious recipe from American Heart Association Healthy Family Meals: 150 Recipes Everyone Will Love

Note: The original recipe doesn't include cheese or guacamole, so please note that the calories per serving will be a bit higher with my modifications.

Three-Grain Raspberry Muffins

1/2 cup rolled oats (not instant)
1 cup milk (1-percent low-fat or plain soy)
3/4 cup all-purpose (plain) flour
1/2 cup cornmeal, preferably stone-ground
1/4 cup wheat bran
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup honey
3 1/2 Tbsp. canola oil
2 tsp. grated lime zest
1 egg, lightly beaten
2/3 cup raspberries

Preheat the oven to 400 degrees. Line a 12-cup muffin pan with paper or foil liners.

In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.

In a large bowl, combine the flour, cornmeal, bran, baking powder, and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture, and egg. Beat until just moistened but still slightly lumpy. Gently fold in the raspberries.

Spoon the batter into the muffin cups, filling each cup about two-thirds full. Bake until the tops are golden brown and toothpick inserted into the center of the muffin comes out clean, 16-18 minutes. Transfer the muffins to a wire rack and let cool completely.

Yield: 12 muffins
Calories: 161

Original recipe from The New Mayo Clinic Cookbook: Eating Well for Better Health

Note: I didn't have any raspberries on hand, so I used blueberries.