Sausage with White Beans and Tarragon

2 tablespoons olive oil
8 small Italian sausage links (about 1 1/2 pounds total)
2 medium carrots, thinly sliced on the bias
1 onion, chopped
kosher salt and black pepper
1 15-ounce can white beans, rinsed
3/4 cup dry white wine
1 tablespoon fresh tarragon


Heat 1 tablespoon of the oil in a large skillet over medium-high heat.

Add the sausage and cook, turning occasionally, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes before slicing. Wipe out the skillet and heat the remaining tablespoon of oil over medium heat.

Add the carrots, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 8 to 10 minutes.

Add the beans and wine and simmer for 5 minutes. Fold in the sliced sausage and tarragon.





--Adapted from Real Simple

Provencale Tuna

1/2 cup chopped sun-dried tomato
3/4 cup chopped fresh parsley
1/4 cup chopped pitted niçoise olives (or capers)
1 tablespoon white wine vinegar
1/4 teaspoon dried tarragon
1/4 teaspoon salt
2 garlic cloves, minced
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 1/2 teaspoons dried herbes de Provence
1/4 teaspoon salt
Cooking spray
Chive sprigs (optional)



Combine first 7 ingredients in a medium bowl. Cover and chill 20 minutes.

Prepare grill.

Sprinkle fish with herbes de Provence and 1/4 teaspoon salt. Place fish on a grill rack coated with cooking spray; cook 3 minutes on each side or until fish is medium-rare or desired degree of doneness. Serve fish with tomato mixture. Garnish with chives, if desired.




--Adapted from Cooking Light

Mu Shu Vegetables with Asian Pancakes

1 tablespoon vegetable oil
1 bag (16 ounces) coleslaw mix
1 bag (8 ounces) fresh bean sprouts
1 package (8 ounces) sliced mushrooms
1 tablespoon grated gingerroot
3 tablespoons hoisin sauce
1 1/4 cups Bisquick® Original baking mix
1 1/4 cups milk
1 egg
8 green onions, chopped (1/2 cup)
Additional hoisin sauce


Heat oil in 4-quart Dutch oven over medium-high heat. Cook coleslaw mix, bean sprouts, mushrooms and gingerroot in oil about 10 minutes, stirring frequently, until vegetables are tender. Stir in 3 tablespoons hoisin sauce. Reduce heat; keep warm.

Beat baking mix, milk and egg in medium bowl with wire whisk or hand beater until well blended. Stir in onions.

Lightly grease 10-inch skillet; heat over medium-high heat. Pour a scant 1/4 cup batter into skillet; rotate skillet to make a thin pancake, 5 to 6 inches in diameter. Cook until bubbles break on surface; turn. Cook other side until golden brown. Keep warm while making remaining pancakes.

Spoon about 1/3 cup vegetable mixture onto each pancake; roll up. Serve with additional hoisin sauce.






--Adapted from Betty Crocker Quick and Easy Cookbook

Gemelli with Tuna and Sun-dried tomatoes

Surprisingly good. Very quick and easy. A tablespoon or so of dried parsley/basil works just fine. You want something to help absorb all the tasty sauce.


3 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 (6-ounce) cans Italian tuna in olive oil, drained
1/4 cup sun-dried tomatoes, coarsely chopped
Coarse salt and black pepper
1 pound gemelli pasta, cooked
1/3 cup flat-leaf parsley, chopped
20ish fresh basil leaves, shredded




Heat a large, deep skillet over medium heat. Add extra-virgin olive oil and garlic to the pan. When garlic sizzles, add tuna and mash into oil with the back of a wooden spoon. Turn the heat off, and let the tuna sit in the oil 5 minutes to infuse the fish flavor into the extra-virgin olive oil and to give the tuna time to break down -- it will almost melt into the extra-virgin olive oil. Add the coarsely chopped tomatoes. Season with salt and pepper. Heat the tomatoes through, 2 minutes, then add hot, drained pasta. Add parsley to the tuna and pasta and toss to combine well and evenly coat pasta. Adjust seasonings. Top pasta with shredded basil and serve.





--Adapted from Rachel Ray

Crispy Pork Cutlets with Spicy Noodles

Spinach or bok choy would make a great addition. Stir the greens into the noodles right before serving.


4 cups low-sodium chicken broth
1 1 1/2-inch piece fresh ginger, peeled and sliced
1/2 pound udon noodles
1/2 pound shiitake mushrooms, stems discarded and caps sliced
1 red jalapeño pepper, sliced
4 thin pork cutlets (about 3⁄4 pound total)
kosher salt and black pepper
1/4 cup all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons canola oil
2 scallions, sliced


In a large pot, bring the chicken broth and ginger to a boil.

Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.

Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.

Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko. Let the pork rest 2 to 3 minutes for the crust to adhere. Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 3 to 4 minutes per side.

Slice the pork and serve over the noodles. Sprinkle with the scallions.





--Adapted from Real Simple

Vegetable Stir Fry

1 cup long-grain white rice
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
1/2 teaspoon Sriracha or some other hot pepper sauce (such as Tabasco)
1 tablespoon canola oil
2 carrots, cut into very thin strips
1 red bell pepper, thinly sliced
8 ounces shiitake mushrooms, stems removed and caps thinly sliced
2 cups bean sprouts
2 scallions, thinly sliced
1/4 cup roasted peanuts, chopped


Cook the rice according to the package directions.

Meanwhile, in a small bowl, whisk together the soy sauce, lime juice, and Sriracha. Set aside.

Heat the oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, for 3 minutes.

Add the mushrooms and bean sprouts and cook, tossing, until the vegetables are just tender, 2 to 3 minutes.

Add the soy sauce mixture and toss to coat. Serve over the rice and sprinkle with the scallions and peanuts.





--Adapted from Real Simple magazine

Zucchini Au Gratin

Very tasty. It's rather soupy though, so it needs to stand and thicken up before serving.

2 tbsp extra virgin olive oil
2 medium zucchinis, sliced into thin rounds
2 tbsp margarine
2 tbsp flour
1 cup milk
1 tsp ground nutmeg
1/2 cup fresh grated Parmesan cheese
1 cup shredded sharp cheddar cheese
Salt and pepper to taste

Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add zucchini and onions, season with salt and pepper and saute for 5 to 1o minutes, stirring frequently, until zucchini rounds are crisp-tender.

Heat butter in a small saucepan over medium heat. When butter is completely melted, whisk in flour to form a roux. Cook until slightly brown. Whisk in milk, until sauce is thickened. Season with nutmeg and pepper. Stir in grated Parmesan cheese.

Transfer sauteed zucchini to a casserole dish. Pour sauce over the veggies and cover with shredded sharp cheddar. Broil for 3-4 minutes until cheese is bubbly.






--Adapted from Rachel Ray

Meatball Stew

2 potatoes, cut into 1/2-inch cubes
1 (10 1/2-ounce) can beef broth, undiluted
2 (15-ounce) cans tomato sauce
1 1/4 cups water
1/2 tablespoon dried Italian seasoning
1/4 teaspoon pepper
1 (10-ounce) package frozen mixed vegetables
3 dozen frozen meatballs

Bring first 8 ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Stir in meatballs; cover and simmer 10 to 15 minutes or until vegetables are tender and meatballs are thoroughly heated.






--Adapted from Southern Living magazine

Rigatoni with Sausage and Broccoli

1/2 pound rigatoni (1⁄2 box)
1 bunch broccoli, cut into florets
3 tablespoons olive oil
kosher salt and black pepper
1 pound Italian sausage links, casings removed and meat broken into 1-inch pieces
1/4 cup grated Parmesan (1 ounce)
red pepper flakes, to taste


Cook the pasta according to the package directions.

While pasta cooks, thoroughly brown sausage in the olive oil. Remove from pan. Deglaze the pan with 1/2 cup pasta water. Add broccoli. Cook broccoli over medium heat, 3 minutes or until crisp tender, adding more water if necessary.

Return sausage and pasta to pan. Top with Parmesan and red pepper flakes.

Easy Chicken Soup

3 cups water
1 package ramen noodles, chicken flavor
2 cups cooked cut up chicken
1 bundle swiss chard
1 medium carrot, thinly sliced into rounds
1 teaspoon sesame oil


Heat water to boiling in a saucepan. Break up noodles, reserving seasoning packet. Stir noodles, chicken, and carrots into water. Return to boil. Boil 5 minutes, stirring occasionally.

Stir in chard, sesame oil, and seasoning packet. Serve immediately.



--Adapted from Betty Crocker Quick and Easy cookbook

Spiced Pork and Sweet Potato Stew

2 1/2 pounds boneless pork shoulder or butt, trimmed of excess fat and cut into 2-inch pieces
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
kosher salt and black pepper
5 green onions, sliced
2 cups low-sodium chicken broth
1/3 cup apricot preserves
1 tablespoon cider vinegar
2 tablespoons cornstarch
1 15-ounce can chickpeas, rinsed
1 medium sweet potato, peeled and sliced thin
cooked couscous, sliced scallions, and chopped roasted almonds, for serving


In a large Dutch oven, toss the pork with the paprika, cumin, ginger, cinnamon, cayenne, 1 teaspoon salt, and ½ teaspoon pepper. Scatter the onion over the pork. Add the chicken broth, preserves, and vinegar to the pot and bring to a boil. Reduce heat and simmer, covered, until tender, about 2 ½ hours.

In a small bowl, whisk together the cornstarch and ¼ cup water and stir into the pot along with the chickpeas and sweet potatoes. Simmer, uncovered, until the cooking liquid is slightly thickened, 15 to 20 minutes more. Serve over couscous and sprinkle with the scallions and almonds, if desired.




--Adapted from Real Simple

Meatballs with Couscous and Feta

1 pound ground lamb or beef
1/4 cup dried apricots, finely chopped
1/2 teaspoon ground coriander
1/4 cup sliced green onions
kosher salt and black pepper
1 cup couscous
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 plum tomatoes, sliced
1/2 English cucumber, halved and thinly sliced
4 ounces Feta, crumbled



Heat broiler. In a medium bowl, combine the meat, apricots, coriander, chopped green onion, ½ teaspoon salt, and ¼ teaspoon pepper.

Form the meat into 1 ½-inch balls (about 20) and place them on a broilerproof baking sheet. Broil until cooked through, 6 to 8 minutes. Meanwhile, place the couscous in a bowl. Add 1 cup boiling water, cover, and let sit for 5 minutes. Fluff with a fork.

In a small bowl, mix together the oil, lemon juice, and ¼ teaspoon each salt and pepper.

Serve the couscous with the meatballs, tomatoes, cucumber, Feta. Drizzle with the dressing.



--Adapted from Real Simple

Sweet Potato and Brie Flatbread

4 pieces Naan or other premade flatbread
1 medium sweet potato, peeled, halved, and thinly sliced
4 green onions, thinly sliced
8 sprigs fresh thyme
3 tablespoons olive oil
kosher salt and black pepper
4 ounces Brie, sliced



Heat oven to 425° F.

In a medium bowl, toss the sweet potato, shallots, thyme, oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Scatter the potato mixture over the flatbread and top with the Brie. Bake until golden brown and crisp, 15 to 20 minutes.




--Adapted from Real Simple

Sugar Cookies

The best sugar cookie recipe ever, courtesy of Alton Brown.


3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough



Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.




--Adapted from Alton Brown

Spaghetti Pie

1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese


Preheat oven to 350°.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.





--Adapted from Cooking Light magazine

Pecan-crusted Tilapia

1/4 cup pecan halves
1/4 cup panko (Japanese breadcrumbs)
1 tablespoon olive oil, divided
4 (6-ounce) tilapia fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Place pecans in a mini chopper or food processor; pulse until pecans are finely ground. Combine pecans and panko in a shallow dish.

2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Dredge tops of fish in nut mixture, pressing gently to adhere. Place half of fish, breading side down, in pan; cook 4 minutes or until browned. Turn fish over; cook 4 minutes or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining fish.




--Adapted from Cooking Light magazine

Mushroom and Potato Soup with Smoked Paprika

2 ounces dried porcini mushrooms
1 1/2 pounds fresh button mushrooms
3 tablespoons olive oil
1/2 cup green onion, chopped
1 1/2 teaspoons salt
3 ounces bacon, chopped
1 tablespoon smoked paprika (pimentón)
1 cup dry white wine
2 cups chicken broth
3 russet or Yukon Gold potatoes (1 1/2 lbs.), peeled and chopped
Salt and freshly ground black pepper
6 to 8 tbsp. crème fraîche or sour cream



1. In a small bowl, pour 1 cup boiling water over dried porcini. Set aside.

2. Cut off stems of button mushrooms. Finely chop stems; set aside. Halve caps, slice, and add to stems. With a slotted spoon, lift out porcini, pressing excess liquid into bowl, and transfer to a cutting board. Finely chop porcini and add to stems and caps. Reserve soaking liquid.

3. Heat olive oil in a large pot over medium-high heat and add paprika, bacon, and onions and cook until very fragrant, 2 minutes. Turn heat to high and add mushrooms. Cook, stirring constantly, until mushrooms start giving off their liquid, 3 to 5 minutes.

4. Add wine and cook until liquid is reduced by half, about 3 minutes. Add reserved porcini soaking liquid (pouring carefully to leave behind the sandy dregs), chicken broth, 2 cups water, and potatoes. Bring to a boil, then reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.

5. Season with salt and pepper to taste. Serve hot, with a dollop of crème fraîche.



--Adapted from Cooking Light magazine

Creamy Wild Rice Soup with Turkey

2 teaspoons butter or stick margarine
1 cup chopped carrot
1/2 cup chopped green onion
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
2 (16-ounce) cans fat-free, less-sodium chicken broth
1/2 cups chopped turkey breast (1/2 pound)
1 cup uncooked wild rice (or 2 cups cooked wild rice)
1/3 cup all-purpose flour
2 3/4 cups 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon salt



Melt the butter in a Dutch oven over medium-high heat. Add carrot and next 5 ingredients (carrot through garlic). Sauté 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. (If using cooked rice, reduce cooking time to 30 minutes.)

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Stir in sherry and salt.




--Adapted from Cooking Light magazine

Spinach and Artichokes in Puff Pastry

1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry


Drain spinach well, pressing between layers of paper towels.

Stir together spinach, artichoke hearts, and next 5 ingredients.

Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture.

Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)

Bake at 400° for 20 minutes or until golden brown.





--Adapted from Southern Living magazine

Southern Stir-Fry

1 cup cooked white rice
1 cup frozen whole kernel corn
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
Tabasco, to taste
1 can black-eyed peas, rinsed and drained
2 cups spinach leaves

Cook all ingredients, except spinach, in skillet, stirring occasionally, until hot. Stir in spinach. Cook until spinach begins to wilt.




--Adapted from Betty Crocker Quick and Easy Cookbook