Better than average microwave lunch

Annie Chun's Soups are definately a better-than-average selection for a quick and easy microwave lunch. They do not have as much sodium as other microwave lunches, and they taste authentically Japanese. Delicious :)

chocolate banana bread

This is a great dessert without loads of fat or oil or the regular bad stuff that is included in most desserts, and the sugar only comes from the chocolate and fruit.

This recipe comes from "Cooking with the Seasons at Rancho La Puerta" a spa in Mexico where my friend visited. The recipe itself is the same but I thought the instructions were slightly complicated to follow so I've altered them to make it easier.

• 2 cups water
• 12 oz pitted prunes
• 2 medium ripe bananas
• 2 large eggs
• 1 c all purpose or whole wheat flour
• 1/2 c cocoa powder
• 1 tablespoon ground cinnamon
  
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 c walnuts, chopped
• 1/2 c banana chips, broken into small pieces
• 1 c semisweet chocolate chips
  

1. Preheat oven to 350. Lightly butter an 8-cup (8.5 x 4.5 x 2.5 inch) loaf pan, and line the bottom with a piece of parchment paper, leaving the parchment long enough to grab on each of the long sides of the pan. This is what makes it so easy to remove when its done baking.
2. In a small saucepan, combine the water and prunes and bring to a simmer. Simmer slowly for about 30 minutes until the prunes are very soft, about 30 minutes. While that it cooking...
   
3. Toss the banana chips and walnuts into a food processor quickly to chop into small pieces and set aside.
4. Sift together the flour, cocoa, cinnamon, baking powder, baking soda in a large bowl (bowl of your powder mixer if you have one). Leave in the bowl.
   
5. Once the prunes are soft (see #2), drain the liquid. Put prunes, bananas and eggs into a blender or food processor and puree until smooth. Add this mixture to the dry flour mixture and blend or stir until combined.
6. Gently add the banana chips, walnuts and chocolate chips and combine well.
7. Pour batter into prepared loaf pan and bake for 50-60 minutes (my oven takes 59). Bake until you can insert a knife easily and remove it clean, with only the potential melted chocolate on the knife.
   
8. Once removed from the oven, use the extra parchment on the sides to remove the loaf and put on a cooling rack. Slide the parchment out from under the loaf. (Doing this instead of turning the loaf out will keep it from breaking or flattening the rounded, peaked top of the loaf.)
9. Once cooled, cut into thin slices to serve.
   

Roasted Butternut Squash with Beet Greens, Goat Cheese, Toasted Walnuts and Mint

We had this salad at Karen's house but she served it with spinach instead of beet greens and it was delicious.

• 4 butternut squash
• 2 tablespoons olive oil
  
• Salt and freshly ground black pepper
  
• 3 cups beet greens
  
• 3/4 cup walnuts
  
• 1/4 cup roughly chopped fresh mint leaves
  
• 1 cup crumbled goat cheese

1. Preheat oven to 425 degrees F.
2. Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 teaspoon salt and distribute evenly. Place in oven and bake until softened and golden.
3. Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat.
4. Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm.

Recipe courtesy Colombe Jacobsen: Next Food Network Star : Episode FLNFS-101A

karen's chipotle corn soup

This is fantastic - it has a bite to it that is unexpected from a corn soup.

• 2T olive oil
• 2 leeks, washed and chopped
• 2 large carrots, chopped
• 1 bay leaf
• 5 c. fresh corn kernels
• 8 c. water or vegetable stock
• 1 chipotle pepper in adobo
• 2 limes, juiced
• 4 T agave
• S&P to taste
• 1/4 c crema fresca or sour cream
• chives or other herb for garnish

1. Heat the oil in a soup pot. Add leeks, carrot, bay leaf and a few grinds of black pepper. Cook on medium-high heat until leeks soften, about 5 mins.
2. Add corn and a pinch of salt. Stir and cook 5 mins.
3. Add water and chipotle and bring to a boil. Reduce heat and cook, covered 30 minutes on medium heat.
4. Puree the soup in a blender or a food processor. Strain. Adjust seasonings, adding lime juice and agave (or sugar) to taste as well as S&P.
5. Serve the soup with a small dollop of crema or sour cream per serving and some minced herb.

Makes 8 cups.

karen's avacado appy

My friend Karen serves this as one of her many signature appetizers when guest are over. It's so simple but is just delicious...

• avacado
• olive oil
• kosher salt
• baguette

1. Grill/toast slices of the baquette.
2. Peel and slice the avacado into strips
3. Place avacado on serving dish, drizzle olive oil liberally over the slices, and then top with a good sprinkle of salt.
4. Serve next to a dish of the toasts.
   

taco salad, sans taco

I saw something similar to this on the National Body Challenge on the Discovery Channel. One of the participants made something that looked like this at home and it sounded tasty. It's basically the makings of a taco salad, but uses turkey and skips the tortilla or chips for better health. We liked it enough to try it again another time. You can skip any ingredient you don't like or add other taco-salad-like ingredients you enjoy. We think next time we will try adding peppers to the turkey mixture to spice it up.

• 1 lb lean ground turkey
• 2 tablespoons chili powder
• 3 tsp cayenne pepper
• salt and pepper
• 1 medium white onion, chopped
• 1 clove garlic, chopped or minced (minced if you like the taste a lot)
• 1 head of romaine lettuce, sliced into strips
  
• 1 c cheddar cheese, shredded (I hear the non-fat variety works well in this dish because it's all mixed together)
• 1 c salsa (heat of your preference)
• 1/2 c cilantro, chopped
• 1/2 c low-fat sour cream
• 14 oz black beans, rinsed and drained.
• dash of Espazote (optional; it is a Mexican spice frequently used with beans)
  

1. Saute the onions and garlic on high heat with a bit of water until they are translucent. Set aside.
2. Cook the ground turkey in the saute pan, adding the spices. When it is almost done (no more pink), add the onions and garlic back to the pan and mix together until the turkey is done.
3. Heat the beans with the espazote according to the can's instructions.
4. To serve, plate the turkey mixture, top with beans, then cheese, lettuce, salsa, sour cream and cilantro.

Serves 3-4.

lima bean, watercress and herb dip

This is a family favorite to have with celery or pita chips. It's very refreshing and does not fill you up between meals.

• 1 c cottage cheese
• 14 oz lima beans
• 1 bunch scallions, chopped
• 2 oz watercress, chopped
• 1/4 c mayonnaise
  
• 3 tablespoons chopped fresh mixed herbs
• salt and pepper

1. Blend everything together in a food processor or blender.
2. Cover and chill for several hours before serving.
   

dan's mexican lasagna

• 1 lb ground beef or turkey
• 1 red onion, chopped
• 1 c frozen corn
• 1 c salsa
• 14 oz beans (kidney or black), drained and rinsed
• 2 tsp cumin
• 2 tsp chili powder
• dash of paprika
• dash of cayenne pepper
• salt and pepper
• tortillas
• 1 c graded cheese of choice

1. Saute onions until translucent.
2. Brown meat and add to onions.
3. Add beans, corn, salsa and spices.
4. In a 9x9 casserole dish, add 1/2 the mixture.
5. Layer with cheese, then tortilla. Repeat meat mixture, cheese, tortilla.
6. Bake at 350 for 1 hour covered with aluminum foil.
7. Remove foil, add more cheese, and bake another 5-10 minutes to brown cheese.
8. Let sit for 5-10 minutes before serving.

healthy macaroni and cheese with winter squash

This is so good -- it tastes just like regular mac-n-cheese but 1/2 of the cheese is replaced with winter squash, which is basically tasteless except for adding moisture.

• 16 oz macaroni
• 20 oz frozen pureed winter squash (2 packages)
• 2 c milk, lowfat
• 1 1/3 c cheddar, grated
• 2/3 c Monterey Jack
• 1/2 c ricotta, low-fat
• 1 teaspoon salt
• 1 teaspoon mustard, dry
• 1/8 teaspoon cayenne pepper
• 2 tablespoon bread crumbs, fine, dry
• 2 tablespoon cheese, Parmesan, freshly grated
• 1 teaspoon olive oil

1. Preheat the oven to 375 degrees.
2. Coat a 9 x 13 inch baking dish with cooking spray.
3. Cook the macaroni according the package directions. Drain and transfer to the prepared baking dish.
4. Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted.
5. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
6. Remove the pan from the heat and stir in the cheddar, jack cheese, ricotta, salt, mustard, and cayenne.
7. Pour this mixture over the macaroni and stir to combine.
8. Combine the breadcrumbs, Parmesan, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese.
9. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Full credit to Healthy Living with Kelly Kreiger.

white bean, sausage and kale stew

This can be made with or without sausage, but with the meat the flavors combine better.

• 1 tblsp olive oil
• 1 lb precooked sausage, such as keilbasa, halved lengthwise and cut into 1/4 inch pieces
• three 15 oz cans canellini beans, drained and rinsed
• 2 garlic cloves, chopped
• 2 c chicken broth
• 1 fresh or dried bay leaf
• 1 small bunch kale, leaves stripped from stems and coarsely chopped (about 4 packed cups)
• salt and pepper
• 1/2 c fresly grated parmesan

1. Heat oil in a large dutch oven or pot over medium high heat.
2. Add the sausage and cook, stirring occasionally until browned about 6 minutes.
3. Add the beans and garlic and cook stirring accasionally for 3 minutes.
4. Add the chicken broth, bay and kale and bring to a boil, then reduce the heat to medium low and cook, covered for 10 minutes.
5. Discard bay leaf.
6. Season the stew to taste with salt and pepper and serve with a drizzle of olive oil and the cheese.

sheila's chocolate gravy

Maybe it sounds odd, but chocolate gravy poured over a plate of biscuits and scrambled eggs is about the best breakfast out there.

• 1 c sugar
• 4 tblspn baking cocoa
• 4 tblsp flour or 2 tblsp cornstarch
• 2 c milk
• 1 tsp vanilla

1. Mix everything except the milk in a sauce pan over medium to low heat.
2. Add milk gradually while stirring.
3. Continue stirring until thickened (should be runny but coats the spoon).
4. Remove from heat and add vanilla.

lesli's sweet potatoe sufflee

Lesli makes this every thanksgiving... no idea where the recipe originated.

• 3 c sweet potatoes, cooked and mashed
• 1 c sugar
• 1/4 tsp salt
• 1/3 stick margarine
• 1 tsp vanilla
• 2 eggs
• 1/2 c milk

For the topping:

• 1 c brown sugar
• 1/3 c flour
• 1 c pecans, chopped
• 1/2 stick margerine, melted

1. Preheat oven to 350.
2. Mix all ingredients for souffle and pour into greased casserole dish.
3. In seperate bowl, mix topping ingredients, and then sprinkle on top of the soufflee mixture in the dish.
4. Bake 35 minutes.
5. Mix all ingredients and pour into greased casserole dish.

dan's new years chocolate mousse

This is always dessert on New Year's Eve at the Peterson Farm. Note that the chocolates can be made up to 2 days in advance and put together on the day of.

Dark mousee

• 6 oz bittersweet chocolate
• 1/2 c milk
• 1 c heavy cream, whipped to soft peaks

1. In a bowl over barely simmering water, melt the chocolate.
2. Heat the milk in a saucepan until almost simmering and whish it into the melted chocolate.
3. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy.
4. Let cool slightly and transfer to a pastry bag or lockable plastic bag. Refrigerate at least 1 hour.

White mousse

• 6 oz white chocolate
• 1/2 cup creme fraiche
• 1 c heavy cream, whipped to soft peaks

1. In a bowl over barely simmering water, melt the white chocolate.
2. Heat the creme fraiche in a saucepan until almost simmering and whish it into the melted chocolate.
3. Fold the whipped cream into the hot chocolate mixture; it will be rather soupy.
4. Let cool slightly and transfer to a pastry bag or lockable plastic bag.
5. Refrigerate at least 1 hour.

Assembly

• 10 four oz ramekins or 2 half-inch metal collars or chocolate cups
• 2 pastry bags filled with large plain tips or 2 thick, lockable plastic bags
• piece of flat, stiff plastic the same diameter as your ramekins or cups

1. Insert the piece of plastic across the center (perpendicular to the bottom) of a ramekin or chocolate cup, so it divides the interior in half. If using plastic bags for piping, cut a corner off of each one.
2. Pipe dark mousse on one side of the plastic and white on the other side. Pull our the plastic and repeat. Refrigerate until ready to serve.
3. Optional: When ready to serve, make chocolate curls by shaving milk choclate into curls with a sturdy vegetable peeler and don't worry if they break up into shards. Sprinkle on top and then serve.

peterson new year's duck confit quesadillo with pear salsa

This is the new year's tradition along with the chocolate mousse at the Peterson Farm. The quesadillas can be made with any meat, but the duck is especially delicous.

Confit Quesadillas

• 1 1/2 c duck confit, shredded
• 1/4 c green onions, sliced
• 3/4 Gruyere cheese, shredded
• salt and pepper
• 6 six-inch flour tortillas
• 2 tblsp butter, melted
• 1/4 c creme fraiche

1. Preheat oven to 350.
2. Mix together the duck confit, onions and cheese. season with salt and pepper.
3. Lay 3 tortillas on a flat surface and spread the confit mixture evenly on each tortilla. Top with another tortilla and press down firmly.
4. Brush teh top of each quesadilla with butter.
5. Place the quesadilla on a baking sheet and bake for 10 minutes or until tortilla is golden brown and the cheese is melted.
6. Remove from the oven and slice into 4 pieces each. Garnish with pear salsa.

Pear Salsa

• 1 large pear, sliced into 1/2 inch thick slices
• 1 tblsp canola oil
• 1/4 c red onions, small diced
• 1 tsp garlic, chopped
• 1 small jalapeno, diced
• 1 tblsp fresh oregano, chopped
• 1 tblsp lemon juice
• salt and freshly ground black pepper

1. Toss the pears with oil and place on a hot grill or grill pan. Grill for 3 minuts per side. (can also be achieved in a saute pan on the stove top). Remove from heat and cool.
2. Chop grilled pears into small pieces and place in small bowl.
3. Add red onions, garlic, jalapeno, oregano and lemon juice. Mix well, season with salt and pepper.
4. Refrigerate for 30 minutes before serving.

dan's lentil soup

A favorite of my sister...

• 2 stalks celery
• 1 onion
• 2 large carrots
• 14 1/2 oz can crushed tomatoes
• 96 oz chicken broth
• 1 bag dried lentils
• 1/4 c uncooked quinoa*
  

1. Cook the vegetables (rough cut) in the broth until they are mushy.
2. Dice the veggies and saute them, then return to broth.
3. Bring broth to boil, then add lentils, quinoa and tomatoes. Cook until lentils and quinoa are soft. (about 45-50 minutes).
   
4. Mush about 1 cup of beans and return to soup (to add thickness).

Serve with crusty bread and a dallup of creme fraiche or sour cream.

*Since taking this soup into my own kitchen, I've added the quinoa to the mix. It adds texture as well as about 5g fiber and 12g of protein (estimates only).