sunday ham & cheese pasta salad

This was so crazy good. I didn't have spinach the first time around, but it called for it and I wished I had it! Next time I make it, I will be sure I do, and I may even experiment with adding a bit of Dijon mustard to the dressing. Served with a bright, green salad (using leftover scallion vinaigrette), this made a quick and tasty meal - though, eater beware, it is high in fat due to the dressing and cheeses. I also brought it for lunch the next day, as shown in the photo below, at work served over spring mix and it was delicious. This would also be great to bring to a party or picnic. Enjoy!

Sunday Ham & Cheese Pasta Salad 
Yield 4 to 6 servings
Ingredients:

• 1 egg*
• 1 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese 
• 1/4 cup white wine vinegar
• 1/4 teaspoon ground cloves (trust me, it's good!)
• 8 ounces corkscrew, whole-grain pasta
• 10 ounces fresh spinach, stemmed and roughly chopped
• 8 ounces cubed cheese, such as Colby-jack or mozzarella
• 8 ounces ham, chopped (from the deli is fine)
• 1 pint grape tomatoes, cut in half
• 2 ounces Parmesan cheese, for garnish 
• Salt and pepper, to taste

1. To make the dressing, place egg in a bowl. Whisking constantly, slowly add the oil to the egg and whisk until thickened. Add the Parmesan cheese, white wine vinegar, and ground cloves and whisk until fully incorporated. Season with salt and pepper. Set aside.
2. Cook corkscrew pasta according to the directions on the package. Drain well. Toss the hot pasta with the dressing until the pasta is well coated. Add the mozzarella, ham, spinach and tomatoes and toss to combine the dressing. Cover and chill for 4-5 hours.
3. Garnish with more Parmesan cheese before serving.

I brought leftovers (served over greens) with me to lunch the next day, as shown below:

*Note: The dressing contains a raw egg which is incorporated into the hot pasta. 

roast beef sandwiches with rosemary-garlic aioli

Just because something is simple doesn't mean it has to be boring. This is an easy dinner idea punched up with a flavorful condiment -  a rosemary-garlic aioli, which is just a mixture of mayonnaise and other flavors. Pair it with something green (we had a salad) and you have a dinner in under 10 minutes.

Sounds fancy, super easy. My kind of cooking.

Start with a really great bread (see whole-grain ciabatta, courtesy the Fresh Market bakery) and high-quality sliced meat and cheeses. We chose Italian roast beef (deli sliced) and creamy Havarti cheese.

Make the aioli: Mix a few dollops of mayonnaise with about a teaspoon of fresh-chopped rosemary, a turn of fresh-cracked pepper and one small garlic clove. If desired, you can also sprinkle in a little onion powder.

Assemble the sandwich with the meat and cheese and pop it under the broiler until toasty and bubbly. Smear with desired amount of aioli.

Top with lettuce, tomato slices and red onion. Enjoy.

tex-mex beans and peas over rice

So, I'm in a produce-eating competition at work. The idea isn't necessarily to replace your meats and carbs with produce (although I'm finding that something has to give!), but rather to incorporate a variety of colorful, fresh foods into the diet. The competition runs for eight weeks, so don't be surprised if you see more veggie-, bean- and fruit-based dishes in the next month or two!

This also means that I'm upping the ante on my already robust fresh produce intake. I'm averaging 10-12 different kinds of produce each day, which has been surprisingly easy. It just means that I have to be diligent about snacking, really. Most of the time, I get distracted by things I need to do, and I forget to eat my afternoon apple or carrots. Now, I'm making myself get up to eat. I also have discovered a yummy spinach smoothie recipe that blends the greens with yogurt, honey, cinnamon or peanut butter, a little orange juice and ice cubes. Filling and super healthy for breakfast.

So, this is a recipe that I made for lunch one Sunday. It brought in tomatoes (red and yellow), black-eyed peas and black beans for a powerhouse meal. You could also add spinach if you have it, but I had used all of mine in my morning smoothie. :)

Tex-Mex Beans and Peas over Rice

• 1 cup white or brown rice
• 1 tablespoon extra-virgin olive oil
• 1 cup fresh salsa, plus more for topping
• 1 teaspoon ground cumin
• Black pepper
• 1 14-ounce cans black-eyed peas (undrained)
• 1 14-ounce black beans (drained and rinsed)
• 3 cups baby spinach
• 1/4 cup chopped fresh cilantro
• 1 cup shredded cheddar cheese 
• Sour cream, avocado, tomato wedges and lime, for serving (optional)

Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about five minutes. Add the black-eyed peas, plus the liquid from one of the cans. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes. Add some black pepper to taste.

Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about one minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with desired toppings.

lemony penne with chickpeas, feta and tomatoes

While this dish is yummy and super flexible, the best things about it are how healthy and easy it is. I like to eat vegetarian dishes once a week or so, but I like to find meals that don't feel like they're missing something. Chickpeas and other beans usually satisfy me and provide good protein without unhealthy fats. It's a good trade off. This is a great, simple weeknight meal that squeaks in lots of good veg and whole grain. I put everything together while I waited for the pasta to boil and then stirred it together in a pretty bowl. I was in and out of the kitchen - including doing the dishes - in less than 30 minutes. Perfect.

Lemony Pasta with Chickpeas, Feta and Tomatoes

To mix it up, try adding spinach, cooked chicken, broccoli, mushrooms or other add-ins.

• 8 ounces whole-grain penne
• 2 tablespoons olive oil
• 1/2 cup chopped shallots or onion
• 3 garlic cloves, minced
• 1 chopped red bell pepper
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 3 cups halved cherry tomatoes
• 3 ounces crumbled feta cheese
• 1 ounce Parmesan cheese 
• 1/3 cup small fresh basil leaves
• 1/2 Greek seasoning (or dried Oregano)
• Salt and pepper, to taste
• 1/2 lemon rind, grated (use up to a whole lemon to taste) 

1. Cook pasta according to package directions; drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic; sauté 45 seconds, stirring constantly. Stir in bell pepper and chickpeas; sauté 2 minutes, stirring occasionally. Add tomatoes; sauté 2 minutes. Stir in pasta and reserved cooking liquid; cook 1 minute or until thoroughly heated. Remove from heat. Add feta, Parmesan and remaining ingredients; toss to combine.

 Want other easy, healthy weeknight meal ideas? Try these:

• White bean chicken chili
• Minestrone
• Slow-cooked stuffed peppers
• Turkey burgers with avocado and manchego

feel-better chicken noodle soup

I have a cold. A sore throat, oh-so attractive cough and nasal congestion have left me craving a tried-and-true recipe, inspired by my mom: chicken noodle soup. But not just any soup, this one is made from scratch down to the broth and home-grown herbs. The only thing not homemade about it was the dainty orzo pasta, which is what my mom traditionally used in hers. To make this soup takes a bit of planning, but it's so, so worth it. It makes Campbell's canned soup taste like dog food.

It's all about the broth. I made the broth, which is my mom's recipe (and her mom's before that), weeks ago from the leftovers of a roasted chicken and stuck two-cup portions in the freezer. Homemade broth isn't like any bland, salty store-bought kind. Actually, it's so different, the first time I made it I thought I did something wrong. That's because homemade broth turns gelatanous when it's cooled - it actually jiggles, like Jell-o! But the minute it's heated up, it smooths out into a rich, flavorful and nutrition-packed powerhouse food.

Don't stop at making soup with the broth, though. Use it in recipes - everything from rice and risottos, to sauces and more - and keep your freezer stocked with it (each recipe makes nine to 10 cups). Once you build up a supply of it, it's easy to whip it out and use it as needed, just like I did today for the soup.

We roasted a whole chicken earlier this week on a bed of carrots, potatoes, onions, garlic and celery. A yummy meal on it's own account, it also provided a hefty amount of leftovers which came together nicely in this soup (and now I'll be tucking away extra soup in the freezer!). Here's how to make it, start to finish.

Feel-Better Chicken Noodle Soup
Broth
Make it in advance and tuck away in the freezer until you're ready to use it.

• Chicken bones, skin and meat - whatever you have
• 3 tbsp. white vinegar (this pulls the minerals from the bones)
• 4-5 tbsp salt
• Water
• Optional: leftover root vegetables

1. Add bones to a large pot and cover with water. Add the vinegar and salt. Bring to a boil and then simmer, continually adding water when it gets low, for at least eight hours. The longer the better. Some people do this for a full day!
2. When the broth has been made, strain it through fine mesh into another large pot to separate the bones, fat and skin from the liquid. Cover and place in the refrigerator until cool, which should take several hours. (I usually just leave it overnight and continue with the last step the next day.)
3. Once cooled, the fat will rise to the surface and the broth should become gelatanous. Skim the fat from the top and portion the broth into containers for later use. (You may need to warm it slightly to measure it out if it's very gelatanous.) Yield: 9-10 cups

Chicken Noodle Soup
This took ~15 minutes because the broth was already made. Perfect "sick food."

• 9-10 c chicken broth
• 4 c shredded, cooked chicken
• 2-4 c chopped garlic, onions, celery, carrots (add any raw or cooked veggies you like)
• 1 c uncooked orzo (or other pasta)
• 2 bay leaves
• 1 tsp each dried thyme and rosemary
• Optional: fresh, chopped parsley when served

1. If starting with raw veggies, saute them together in soup pot with a little olive oil, salt and pepper. When tender, add the broth and chicken, herbs and pasta.
2. Bring to a boil and reduce heat to a very low simmer until you're ready to serve.

avocado cobb salads with garlicky dijon dressing

"You had me at avocado." That's what I thought about this when I was browsing through one of my beloved Ellie Krieger's cookbooks this weekend looking for healthy lunch ideas. Currently I'm in a mid-day meal rut - I might turn into an Amy's bean and cheddar burrito and I can't take another peanut butter and jelly sandwich - and wanted something fresh. (See bad iPhone photo above for the solution.)

The dressing alone on this is worth saving for other salads. The modified version of Ellie's recipe made enough for two big salads for lunch - with no leftovers.

Avocado Cobb Salads with Garlicky Dijon Dressing
Ingredients
For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Worcestershire sauce
• 1 small clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

For the salad:

• 1/4 pound Black Forest or other smoked ham, chopped
• 1/4 pound turkey breast, chopped
• 2 hard-boiled eggs, sliced into quarters
• 6 cups romaine lettuce (about 6 ounces) coarsely chopped
• 2 medium tomatoes, seeded and diced (about 2 cups)
• 1/2 avocado, diced (about 3/4 cup)
• 1/2 cup crumbled gorgonzola or blue cheese  

Directions

1. In a small bowl, whisk together all of the dressing ingredients and set aside.
2. 
   Assemble the salad ingredients, wrapping the avocado tightly in plastic wrap if not eating immediately. Dress salad before eating.

summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette

My mom used to make lentils and being the weird kid that I was, I loved them. I used to skip the second round of steak and instead scoop more of the little green-grey legumes onto my plate. A recent trip to an eclectic cafe & brewery brought them back into my life through a loaded lentil salad, served with a homemade vinaigrette. Simple and delicious, I knew I could make it at home. And for $1.29, I got an entire bag of lentils that should last me a year. Nice.

So, that's what we had for lunch one day this past weekend. We topped a bed of lettuce with cooled, soft lentils, chickpeas, diced tomato and cucumber, walnuts, salty feta cheese and drizzled it all with a homemade raspberry vinaigrette - but, for the record, any balsamic vinaigrette would be delicious.

And for the record, lentils are low calorie, yet jam-packed with fiber and protein (these bad boys give soybeans a run for their money!), folate and B vitamins. Show them no mercy and get creative with them. This salad is just one of the many ways to enjoy them.

Loaded Lentil Salad with Feta, Walnuts and Homemade Raspberry Vinaigrette
Raspberry Vinaigrette (makes enough for about three salads)

• 1/2 c canola or olive oil
• 1/2 raspberry balsamic vinegar (or standard balsamic vinegar if you want to skip the fruity dressing)
• 1/4 c (or less) of sugar
• 1 tsp Dijon mustard
• 1/2 tsp oregano
• Salt and pepper

Shake the above ingredients vigorously in a small jar with a lid until combined. Set aside and make the salad.
Salad

• Lettuce - red leaf, spring mix and spinach are good choices
• Diced tomatoes
• Chopped cucumbers
• Scallions, sliced on an angle
• 3/4 c cooked lentils (as directed, just be sure to add a little salt to the water, and cooled)*
• 1/2 c chickpeas, drained
• Walnuts
• Crumbled feta (gorgonzola would be good, too)
• Pepper

Assemble salad and drizzle with dressing. Serve immediately.

*Note: Cook lentils like you would rice, but don't expect all of the water to be absorbed. You'll need to drain the lentils when they're soft.

Also check out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese
• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai ginger-honey beef salad

summer salads, part one: smoked turkey salad with cranberries and bleu cheese

It's summer and that usually means that I want to eat a bit lighter. After all, it's hot where I live and I have a bikini body to keep up with.

My biggest problem is that I'm not really a salad eater, in terms of a meal. I'm down for a fresh, tasty side salad, but usually cringe at the thought of consuming three cups of lettuce, more veggies and a handful of salad toppings. It just seems like such a cold meal. My point is, it has to be a really satisfying salad for me to like it.

Over the next several months, I'll share a few salads that I think are meal worthy – and each is perfect for helping to achieve that beach-ready bod. This is one of them.


Smoked Turkey Salad with Cranberries & Bleu Cheese
Vinaigrette

• Almost 1/4 c olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp onion powder
• 1 tsp. Dijon mustard
• 1/2 tsp. sugar

Salad

• 4 c lettuce, chopped (I like adding spinach leaves)
• 6 oz. smoked turkey or chicken, sliced (I prefer home-smoked meats, but used good quality, fresh-sliced deli meat in a pinch here)
• 1/2 an apple, thinly sliced and/or handful of dried cranberries
• 3-4 oz. bleu cheese, crumbled
• 3 tbsp. pecan halves or sunflower seeds

Combine vinaigrette and serve over assembled salad.

Still not satisfied? Try these salad ideas:

• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette
• Summer salads, part five: thai chicken salad with peanut dressing
• Thai Ginger-Honey Beef Salad

white bean chicken chili

The perfect summer chili, I have been making this recipe for nearly six years. It's been a crazy past couple of weeks here and I wanted something easy and delicious for dinner. After a long week on its own account, our nephew was born and suddenly we found ourselves buzzing with visiting family and baby-oriented events, which didn't leave me with a lot of time for leisure (like cooking for myself and writing!). So, when I realized that I had a free Friday, night I knew it was on between me and my kitchen. Pulling out my old trusty recipe notebook, I knew I wanted this go-to favorite when I saw it.

Great paired with a salad and cornbread, you'll find that you have a filling and inexpensive, healthy meal that's easy enough to throw together on a weeknight. A good beer helps to wash it down, too.

White Bean Chicken Chili
Serves 4

• 2 chicken breasts, chopped into bite-sized chunks
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (4 oz) can chopped green chilies, drained
• 3 tbsp flour
• 2 tsp cumin
• 2 (15 oz) cans Great Northern Beans
• 14.5 oz chicken broth
• Chicken seasoning
• Olive oil
• Salt and pepper
• Toppings: cheese, scallions, sour cream, salsa, cilantro - whatever you like

1. Heat a deep pot with olive oil over medium-high heat. Saute the chicken, sprinkling it with the chicken seasoning like you would salt and pepper, until it's almost cooked and starting to brown. Remove from pan. Add chopped onion and saute 2-3 minutes (adding a little more olive oil, if needed), salt and peppering lightly. Add garlic and saute until the onions are translucent. Add chilies, cumin and flour and stir for two minutes. Add beans and broth. Bring to a boil and reduce the heat to a simmer. Simmer 10 minutes. Add chicken and cook until hot.
2. Serve in bowls and top with cheese, scallions, sour cream, salsa, cilantro, or whatever toppings you like.

minestrone

After a weekend at the lake vacationing with family (and a lot of junk food), I came home craving a healthy and light dinner. With few fresh groceries on hand, but a ton of frozen veggies and pantry-stored dried pasta and canned beans at the ready, this hearty soup was quickly simmering on my stove. The best part is that though it made a lot of soup, the left-overs freeze well and will make another easy, healthy meal when I'm in a pinch later. If you're really hungry, toast up a grilled cheese and call it a night. You won't be disappointed.

Minestrone

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery or one bell pepper, diced 
• 1 large carrot, diced
• 1 1/2 cups green beans, trimmed and cut into 1/2-inch pieces, or whatever leftover fresh or frozen veggies you have (like corn)
• 1 tbsp. oregano (or 1 tsp. dried) - home grown!
• 1 tbsp. rosemary (or 1 tsp. dried) - home grown!
• Kosher salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes (I only had three cans of diced tomatoes, so I pureed two of them in my food processor ... problem solved!)
• 1 14-ounce can crushed tomatoes
• 5 to 6 cups low-sodium chicken broth (homemade, stored in the freezer!)
• 1 15-ounce can low-sodium kidney or garbanzo beans, drained and rinsed
• 1/2 cup small pasta, like elbows or shells 
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh basil 

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about four minutes. Add the garlic and cook 30 seconds. Add the celery/pepper and carrot and cook until they begin to soften, about five minutes. Stir in the green beans, herbs, 3/4 teaspoon salt, and pepper to taste; cook three more minutes.
2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

red-pepper tabbouleh for lunch

There's something very alluring about the dishes of the Mediterranean. They're colorful and bright, are rich and healthy (almost an oxymoron), and have strong, lasting flavors like lemon, garlic and herbs, salty cheeses and nutty grains. Delish. Two of my favorites include hummus and tabbouleh.

Tabbouleh seems kinda fancy, doesn't it? Well, believe it or not, it's pretty simple. Admittedly, there is a lot of veggie chopping, but the bulgar needs 15 minutes or anyways so to soften in hot water. Not a bad trade-off: 10 minutes of chopping for healthy lunches all week long.

Tabbouleh is such a flexible food, too. Both a side and main dish, it can be stuffed into a whole-wheat pita with hummus, or placed atop salad greens, or served as a side dish to a light sandwich or piece of chicken or fish. The options are endless. Just make sure to squeeze fresh lemon on it before eating it each time to keep the flavors bright.

So this is the tabbouleh that I like to make. Vary it however you like by adding olives or anything else. It's simple, healthy, tasty and, well, pretty. Food just tastes better when it's pretty.

Red-pepper Tabbouleh
Note: Be sure to chop all the veggies roughly the same size.

• 1/2 c bulgar wheat (don't be scared, it's a lot like brown rice – but easier to make)
• 1/2 c boiling water
• 1 1/2 c chopped plum or Roma tomato, seeded if you like
• 3/4 c chopped chicken or drained chickpeas
• 3/4 c minced parsley
• 1/2 c sweet red bell pepper, chopped
• 1/2 c seedless cucumber, chopped
• 1/4 c mint, chopped
• 1 1/2 tbsp fresh lemon juice (~the juice of one lemon)
• 4 oz. fresh crumbled feta cheese

• olive oil, salt and pepper

1. Pour hot water over bulgar in a glass bowl. Cover tightly and allow to stand for 15 minutes until tender.
2. Chop the veggies and herbs and combine in a large bowl. Add bulgar, chicken or chickpeas, a swirl of olive oil, the feta and lemon juice and season to taste. Allow to cool in the refrigerator. Squeeze with fresh lemon before each serving.