eggRollBowl

When I find a healthy recipe that my husband ENJOYS, it’s worth sharing. The recipe below makes about four servings. It fed our family of three with leftovers. But, honestly, at less than 200 kcalories and more than 25g of protein per serving, indulge. Bonus Points:  Kid approved. One pot. Less than 30 minutes. Eight ingredients. Vitamin-packed veggies! Winning!

All of your ingredients: just eight!

1 pound chicken, diced raw chicken. (Hack: Gloves + Kitchen Shears)
1 T. Sesame Oil
Saute until chicken is white.
Then add:
2 cloves crushed garlic
1/2 cup diced onions
14 ounces (1 bag) of slaw mix
3 T. soy sauce
1/2 t. freshly grated ginger
1 t. rice wine vinegar (or any other will do)
1/2 t. sriracha
Stir.
Cover and cook for 5-10 minutes on low-medium heat.Flavors will meld and cabbage should be tender yet crisp. Enjoy with an extra dash of soy or sriracha if you wish!

roastedRoots

I joined a  Community Supported Agriculture program this spring. I’ve only just begun, but already eagerly anticipate each Tuesday’s produce like a kid on Christmas morning. The most wonderful part is how program presses me to try new produce and prepare it in creative ways. This and last week’s CSA shares were rich in root vegetables, so I cooked-up some Roasted Roots. I thought you might want to give it a try, too.

I chopped:

• Purple carrots
• Beets
• Turnips
• Radishes (yes, radishes)
• Purple potatoes
• Sweet potatoes
• Onions

I tossed the chopped roots with:

• A splash of olive oil
• A splash of balsamic vinegar
• Grated fresh ginger root
• Sea salt
• Cracked pepper

I roasted them at 375 degrees in a glass pan for about 30 minutes covered, then uncovered for 15 minutes more. They were fork tender, slightly caramelized and delicious.

reubenSoup

Corned beef and cabbage is a March mainstay in my home–a decent, hardy meal.  But, it is what I make with the leftover corned beef that makes me mad for March:  Creamy Reuben Soup.   I first tasted this soup at a Dutch mom-n-pop joint called Russ’.  (Frankly, I have no idea what Dutch food is…perhaps low cost and mammoth portions??)   Back on point, it was love at first spoonful.   Compelled to make this soup, I dissected each bite searching for flavors and ingredients.  Here is my recipe, and sorry Russ…I think mine is better.  Enjoy!

Creamy Reuben Soup
1 large onion chopped
4 stalks celery chopped
1 red pepper chopped
2 cloves garlic minced
1/2 t. tarragon
1/2 t. caraway seed
1 c. butter
Cook the above ingredients in a stock pot until tender.  Then slowly add while stirring:
1/2 c. flour
Cook flour and vegetables on low about ten minutes.  Then add:
4 c. beef stock
1 pound corned beef chopped
1 c. sauerkraut
1 qt. half-n-half
1 t. Beau Monde spice  
Fresh ground pepper to taste
Simmer for at least 30 minutes.   Give the soup a taste since the salt of the meat and stock varies.  It shouldn’t need salt but add if need.  Just prior to serving add:
2 c. shredded Swiss cheese
You may wish to garnish your soup with additional Swiss and rye croutons! 

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cheesecakeJoy

Move over, McRib. There’s a new joy in town for the season:  Pumpkin Cheesecake. You have to make this. That’s all I can say. Further words cannot do it justice.

One Giant Slice of Joy!

Pumpkin Cheesecake
Preheat oven to 350 degrees F (325 Convection Oven)
Crust:
• 1 1/2 cup graham cracker crumbs
• 1 cup ground pecans
• 4 T white sugar
• 4 T brown sugar
• 1/2 cup butter
Mix well and press firmly into a springform pan and set aside.
Filling Part One:
• 3/4 cup white sugar
• 3/4 cup canned pumpkin
• 3 egg yolks
• 2 t ground cinnamon
• 1/2 t ground nutmeg
• 1/2 t ground ginger
• 1/2 t ground cloves
• 1/4 teaspoon salt
Combine, mix well and set aside.
Filling Part Two:
• 3 (8 ounce) packages cream cheese
•  1/4 cup + 2 T white sugar
• 1 egg  + 1 egg yolk
• 2 T heavy whipping cream
• 1 T cornstarch
• 1/2 t vanilla extract
• 1/2 t lemon extract
Beat cream cheese with an electric mixer until light and fluffy; gradually add sugar and mix well. Add in the whole egg, egg yolk and the whipping cream, followed by the cornstarch and vanilla and lemon extracts beating until smooth. Add the “Filling Part One” and mix well by hand. Pour batter into the prepared pan. (I overbeat mine a little-causing too much air and too much rise. It doesn’t change the flavor but it doesn’t look quite as pretty.)

Place a 9 by 13 pan of water on the lowest oven rack.  Bake the cake on the center rack for 50 to 55 minutes. Do not overbake. (I overcooked mine by about 5 minutes, and it was still that good.) The center will be soft, but it will firm when it is chilled.  Let cool on a wire rack then refrigerate.

Adapted from http://allrecipes.com/