Potato Frittata
Ingredients:
Serves 6–8
- 5 Tbsp. olive oil
- 1 tsp. kosher salt
- 1 large onion , finely chopped
- 3 large russet baking potatoes , about 1 1/2 pounds
- 1/2 tsp. dried Italian seasoning spice blend
- 6 large eggs
- 1/4 cup (about 5) thinly sliced scallions , plus more for garnish
- 1/8 to 1/4 tsp. freshly ground pepper
Pour 2 tablespoons of the olive oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of the salt. Carefully add the chopped onion and cook until golden, stirring occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to cool, but set the pan aside because you'll reuse it shortly.
While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.
In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.
In the same nonstick skillet used to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high heat until hot but not smoking. Add the egg mixture, spreading the potatoes evenly across the pan. Reduce the heat to medium and gently stir eggs for about 1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of the omelet is directly over the center of the burner and cook for 1 minute. Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce the heat to low, center the skillet over the burner and continue to cook the omelet until almost set, about 4 minutes.
Slide the omelet, bottom side down, onto a baking sheet or a large heatproof platter. Then invert the omelet back into skillet. Cook the other side of the omelet over low heat until golden, about 4 minutes. Slide the omelet onto a platter and allow to cool before serving. Garnish with chopped scallion if you like.
If made ahead and refrigerated, allow the omelet to come to room temperature before serving. This may be served warm or at room temperature.
Garlic Mashed Potato Pancakes
Ingredients:
Serves 4–6
- 5 large baking potatoes
- 8 Tbsp. (1 stick) unsalted butter
- 2 cloves peeled and minced garlic
- 2 cups low-fat milk
- 3 tsp. salt
- Freshly ground black pepper
Bring a large pot of water to a boil and add 2 teaspoons of salt. Peel the potatoes and cut them into 1-inch cubes. When the water is boiling, add the potatoes and cook until tender, about 10 to 12 minutes.
While the potatoes are cooking, heat the butter in a medium skillet. When the butter is melted, add the garlic. Cook over low heat just until the garlic starts to color. Take care not to burn the butter. Take the pan off the heat and set aside to cool.
When the potatoes are easily pierced with a fork, drain them and return them to the pot. The residual heat will help the excess water evaporate. Mash the potatoes with a potato masher or a ricer. Gradually add the milk until the potatoes are the desired consistency. Stir in the butter and garlic mixture, add the remaining 1 teaspoon salt and pepper to taste. Form the mixture into pancake patties and cook on each side for about 1 to 2 minutes over medium-high heat in skillet on stove top until a bit crisped on both sides.
Chickpea and Roasted Pepper Soup
Ingredients:
Serves 4–6
- 2 Tbsp. olive oil
- 1 medium yellow onion , finely chopped
- 1 clove garlic , minced
- 2 cans (15 ounces each) chickpeas , drained
- 1 Tbsp. Italian herb seasoning
- 4 cups water or chicken stock or vegetable stock
- 1 jar (12 ounces) roasted peppers , cut into thin strips
- 1 tsp. kosher salt
- 1/2 tsp. pepper
Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté, stirring constantly until lightly browned, 5 to 7 minutes. Add the garlic and sauté just for 1 to 2 minutes to bring out the garlic's fragrance. Add the chickpeas and Italian seasoning, mixing well.
Pour in the stock, and reduce the heat to medium low.
In a food processor or a blender, puree the contents of the jar of red bell pepper strips (or your own red peppers if you already have some roasted). Add the red pepper puree to the soup and simmer for about an hour. Season with salt and pepper before serving.
Creamy Pasta with Chicken, Kalamata Olives and Broccoli
Ingredients:
Serves 4–6
- 3 Tbsp. olive oil
- 1 pound chicken , cut into 1/2-inch slices
- 2 Tbsp. minced garlic
- 1 pound whole wheat pasta
- 1/2 cup frozen broccoli
- 1/4 cup kalamata olives , pitted (about 1/4 pound)
- 1/4 cup milk
- 1 tsp. red chili flakes (optional)
- 1 tsp. dried Italian herb seasoning
- Salt and pepper to taste
Put water on to boil in a large pot or a pasta pot, fitted with a strainer.
Pour the olive oil into a skillet and set over medium heat. Cook the chicken until it begins to brown. Toss the minced garlic into the skillet and cook just until fragrant and beginning to brown, about 2 minutes. Add the broccoli and sauté for 3 to 4 minutes. If the water in the pot is boiling, add the fresh pasta to the pot. Cook until al dente, about 5 minutes.
Now add the olives to the skillet. Sauté 1 minute, then stir in the milk. Strain the pasta and transfer to a large pasta bowl. Add the to the pasta and toss. Season with Italian herb seasoning, red pepper flakes, salt and pepper before serving.
Pasta with Roasted Pepper and Tomato Sauce
Ingredients:
Serves 4
- Kosher salt
- 1 Tbsp. extra-virgin olive oil
- 2 cloves garlic
- 1 jar roasted red bell peppers
- 1 can (6 ounces) chopped tomatoes with juices or fresh tomatoes or chicken stock or vegetable stock (if on hand)
- 1 pound dried whole wheat pasta (fettuccine, spaghetti or capellini)
- 1/8 tsp. freshly ground black pepper
- Freshly grated Parmesan cheese , for garnish
- 1/2 jar (12 ounces) roasted peppers
Fill a large pot or a pasta pot fitted with a strainer with 1 1/2 cups water, add 1 tablespoon of salt and bring to a boil.
Meanwhile, heat the olive oil in a large skillet. Add the garlic and cook for 1 to 2 minutes, or until it softens. Add the peppers and tomatoes and cook for 1 minute. Stir in the chicken stock. Bring to a simmer and let cook for 2 to 3 minutes. Remove the skillet from the stove and let the mixture cool for 5 to 10 minutes. Whirl the tomato mixture in a food processor or blender, taking care to cover the lid with a towel and hold it on tightly if using a blender. Process or blend until smooth. Set aside.
When the water in the pot is boiling, add the pasta and cook, stirring occasionally, until al dente. While the pasta is cooking, pour the tomato mixture back into the skillet and set over low heat, adding 1/2 teaspoon salt and the pepper. Taste, and adjust the seasonings.
Drain the pasta and transfer to a large serving bowl. Ladle on the tomato sauce and garnish with a little Parmesan and Italian herb seasoning. Serve immediately.
Southwestern Tuna Casserole
Ingredients:
Serves 4
- 1 Tbsp. olive oil
- 1 medium onion , chopped
- 1 1/2 cups frozen corn kernels , thawed
- 1 can (10.5 ounces) reduced-fat, reduced-sodium cream of mushroom soup
- 1 cup store-bought bottled tomato salsa
- 1 tsp. chili powder (optional)
- 1 can (6 ounces) tuna , packed in water, drained and flaked
- 2 1/2 cups whole wheat pasta , cooked according to package directions
- 1 cup shredded cheese (cheddar blend preferred)
Preheat the oven to 350°. Grease a 2-quart casserole dish with olive oil and set aside.
Place a large skillet over medium-high heat. Coat with the 1 tablespoon of oil, and when the oil is hot, add the onions.
Cook and stir until softened, about 3 minutes. Stir in corn and cook 2 minutes longer to incorporate. Stir in the soup, salsa and chili powder (if desired) until well blended.
Add the tuna and cooked pasta, stirring just to coat. Pour into the prepared greased casserole dish. Sprinkle the top evenly with cheese.
Bake for about 25 minutes or until bubbling, remove from oven and serve immediately.
Cheese Steak Sandwiches
Ingredients:
Serves 4
- 1 Tbsp. coarsely crushed peppercorns
- 4 (8-ounce) strip loin steaks (each about 1-inch thick)
- 4 Tbsp. olive oil , divided
- 1 pound assorted wild mushrooms , cut into large pieces if necessary
- 1/3 cup diced onion
- 2 garlic cloves , minced
- 1 large baguette , cut into 4 pieces, each split in half horizontally
- 12 ounces Monterey Jack , grated
- 4 cups baby spinach
- 2 carrots , peeled into thin strips using a vegetable peeler
- 2 Tbsp. balsamic vinegar
- Creamed horseradish to serve
To make sandwiches: Preheat a grill or grill pan over medium-high heat. Season both sides of the steaks generously with salt, and sprinkle the coarsely crushed peppercorns over both sides of the steaks, patting to adhere. Grill the steaks on both sides until cooked to desired doneness, about 3 to 4 minutes per side for medium-rare doneness.
Remove steaks from the grill and allow to rest for 4 to 5 minutes. Meanwhile, preheat the broiler and heat a large sauté pan over medium-high heat.
Add 2 tablespoons of olive oil to the pan along with the onion and garlic, and sauté for 2 minutes, or until they soften. Add the mushrooms and sauté for 8 minutes, or until tender. Season the mushrooms to taste with salt and pepper, and remove from heat.
Once meat has rested, use a sharp knife and slice into thin slices against the grain. Arrange the baguette pieces on a work surface and layer each bottom piece of the baguette with the sliced steak. Divide the mushrooms among the sandwiches and top with the cheese.
Arrange sandwiches on an oven-safe tray and cook under broiler for 2 to 3 minutes or until the cheese has melted and started to brown.
Remove sandwiches from broiler and allow to cool slightly.
To make topping: In a large mixing bowl, combine the spinach and carrots strips. In a separate mixing bowl, whisk the oil into the vinegar and season to taste with salt and pepper. Toss the spinach and carrots in enough dressing to coat and season with salt and pepper. Arrange the sandwiches on 4 serving plates and serve with the salad and creamed horseradish.
Baked Nachos
Ingredients:
Serves 4
- 8 corn tortillas , torn into large pieces
- 8 ounces cooked kidney beans
- 2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
- 6 ounces mozzarella , torn into small pieces
- 6 ounces grated Monterey Jack , shredded
- 1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
- Low-fat sour cream or low-fat yogurt to serve
Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.
On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.
Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.
Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers
Ingredients:
Serves 4
- 20 cherry tomatoes on the vine
- 2 tsp. plus 1 Tbsp. extra-virgin olive oil
- 1/4 cup kalamata olives
- 1/4 cup extra-fine capers
- 8 ounces rigatoni pasta
- 2 cloves garlic , minced
- 1/4 cup dry white wine
- 8 ounces spicy salami (Sopressa Vicentina)
- 1/4 cup coarsely chopped fresh flat leaf parsley
Preheat the oven to 375°. Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons of oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove from oven and set aside.
Heat the remaining 1 tablespoon of oil in a large, heavy sauté pan over medium heat. Add the salami and cook for 30 seconds on each side until light golden in color. Remove the salami from the pan and reserve. Return the pan to the heat, add the garlic and sauté for 1 minute, or until tender. Add the wine and simmer for about 3 minutes, or until reduced by about half. Add the roasted tomatoes, olives and capers to the hot pan and toss gently. Bring the mixture to a simmer and add the salami and parsley.
Meanwhile, cook the pasta in a large pot of boiling, salted water for 8 minutes, or until the pasta is al dente. Strain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any salami and tomato mixture from the pan around the pasta, and serve.
Batter Three Ways (Muffins, Pancakes and Waffles)
Ingredients:
- 4 cups all-purpose flour
- 2 cups sugar
- 2 Tbsp. baking powder
- 1 1/2 tsp. salt
- 1/4 tsp. freshly grated nutmeg
- 4 lightly beaten eggs
- 2 cups whole milk
- 1 cup (2 sticks) butter , melted, then cooled slightly
- 1 tsp. vanilla extract
Muffins:
- 1/2 tsp. ground cinnamon
- 1/4 cup toasted, chopped pecans
- 1/4 cup chopped dried cherries or other dried fruit
Pancakes:
- 1 ripe banana , peeled and diced
- 1/4 cup toasted, chopped walnuts
- 3 Tbsp. whole milk , if needed
Waffles:
- 1/4 cup semisweet chocolate chips
- 1/4 cup peanut butter chips
In a large bowl, sift together the flour, sugar, baking powder, salt and nutmeg. In another bowl, add the eggs, milk, butter and vanilla, and mix well. Fold the wet ingredients together with the dry until well blended. Divide the batter in half. Use half for the muffins and the remaining half for both the pancakes and the waffles.
To make muffins: Preheat the oven to 375°.
Take half of the prepared batter and fold in the cinnamon, nuts and dried fruit.
Brush the inside of each cup of a nonstick, 12-cup muffin pan with some of the melted butter.
Divide the batter equally into each cup. and bake for 20 minutes or until tests done when pierced with a skewer.
Let muffins cool in the pan for 5 minutes before serving.
Makes 12 muffins.
To make pancakes: Fold both the banana and the walnuts into the batter, and thin with little milk if needed.
In a large, nonstick skillet, melt 1 tablespoon of butter over a medium heat. Using a medium ice cream scoop, pour equal amounts of the batter into the pan.
Cook the pancakes until bubbles rise from the middle of each pancake.
Flip and cook for another 2 to 4 minutes. Keep cooked pancakes in a warm oven as you cook off the remaining batter.
Makes about 8 to 10 pancakes.
To make waffles: Preheat a waffle iron. Fold the chips into the batter until well blended. Drop equal amounts of batter onto the heated waffle iron. When bubbles rise from the center of each waffle, close the top and continue to cook until crisp, about 3 minutes.
Keep cooked waffles warm in a 200° oven until you have cooked off the remaining waffles.
Makes 6 to 8 waffles.
Chicken Tortellini Noodle Soup
Ingredients:
Serves 4–6
- 1 whole, roasted deli chicken , deboned and shredded
- 3 cloves garlic , smashed
- 2 large carrots , cut in circles
- 1 medium onion , diced
- 2 ribs celery , diced
- 4 sprigs fresh thyme
- 2 quarts low-sodium chicken broth
- 4 black peppercorns
- 1 bay leaf
- 2 Tbsp. chopped flat-leaf parsley
- 1 pound cheese tortellini , store bought
- Kosher salt
- 1/4 cup finely chopped flat-leaf parsley
- Parsley stems , for garnish
- Grated Parmesan , for top of soup
- 1 crusty baguette , to serve with soup
Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.
Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread.
Chicken Noodle Ramen Soup
Ingredients:
Serves 4–6
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 2 medium carrots , cut diagonally into 1/2-inch-thick slices
- 2 ribs celery , cut in half lengthwise, then cut crosswise into 1/2-inch-thick slices
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 quart organic chicken stock
- Kosher salt
- Freshly ground black pepper
- 8 ounces instant Ramen noodles
- 1 1/2 cups shredded, cooked chicken
- 1 handful fresh flat-leaf parsley , finely chopped
Place a soup pot over medium heat, and coat with the oil. Add the onion, garlic, carrots, celery and thyme. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and season with salt and pepper; bring the liquid to a boil. Add the Ramen noodles and simmer for 3 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through. Sprinkle with chopped parsley before serving.
Macaroni Shepherd's Pie
Turkey Base:
- 2 pounds lean ground turkey
- 2 cloves garlic , minced
- 1 medium sweet onion , diced
- 2 Tbsp. flour
- 2 cups low-sodium chicken stock
- 2 tsp. fresh thyme
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Remainder of Pie:
- 2 cups elbow macaroni
- 2 cups frozen mixed vegetables
- 2 medium sweet onions
- 2 cloves garlic
- 1 bay leaf
- 2 cups low-sodium chicken stock
- 1 1/2 cups low-fat ricotta
- 2 cups shredded low-fat mozzarella
- 1/2 cup panko
- 1 tomato , thinly sliced
- Chopped fresh parsley to finish
To make turkey base: Heat a 2-count of olive oil in a large sauté pan. Add garlic and turkey and brown well all over. Add onion and continue to cook until onion is lightly caramelized. Add thyme and season with salt and pepper. Dust with flour and combine well before adding stock. Continue to cook until slightly thickened. Taste once more and adjust seasoning if required.
To make remainder of pie: Boil pasta in salted water until tender. Add frozen vegetables to a colander. Holding a strainer above the colander, pour out the pasta and water into the strainer so the hot water blanches the frozen vegetables.
In a pot, add chicken stock, bay leaf and chopped onion. Simmer for 15 minutes until liquid has reduced by half and onion is very tender. Remove bay leaf and puree in a blender. Add ricotta and season well with salt and pepper. Puree until smooth and thick. In a large mixing bowl, add cooked pasta, shredded mozzarella and pour over sauce. Combine well.
In a medium-size gratin dish or lasagna pan, add ground turkey, top with frozen vegetables and then pour over the sauced macaroni. Sprinkle with panko and top with slices of tomato. Bake in a preheated 350° oven for 20 to 25 minutes until golden brown. Finish with freshly chopped parsley.
The Ultimate Sloppy Joes
Ingredients:
Serves 4
- Extra-virgin olive oil
- 1 large onion , diced
- 1 1/2 pounds lean ground turkey
- Kosher salt and freshly ground black pepper
- 2 cups ketchup
- 1/4 cup yellow mustard
- 1/4 tsp. cayenne pepper
- 1 Tbsp. brown sugar
- 2 Tbsp. tomato paste
- 1 Tbsp. apple cider vinegar
- 5 whole wheat hamburger buns
Set a heavy-based pot over medium-high heat and add a 3-count of olive oil. Add onions and sauté for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon—about 7 to 10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10 to 12 minutes. Finish with a splash of apple cider vinegar and season it once more before serving on toasted whole wheat hamburger buns.
Lemon Roasted Fingerling Potatoes
Ingredients:
Serves 4–6
- 1 pound fingerling potatoes
- 1/2 Meyer lemons , cut into quarter wedges
- 1 sprig rosemary , leaves only
- 2 sprigs thyme , leaves only
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil
Wash and split finger potatoes lengthwise. Toss in olive oil together with rosemary, thyme and lemon wedges in a flat roasting tray. Season with salt and freshly ground pepper, then roast under the rotisserie chicken for 25 to 30 minutes until golden brown. Stir occasionally to coat in chicken drippings and cook evenly. Season one more time with salt and pepper before serving.
Turn over so the sealed side is underneath. 
