Pomegranate-Walnut Chicken

A Jigglygut original recipe based on http://lowfatcooking.about.com/od/fall/r/pomegranchicken.htm

Serves 6.

Ingredients

2 tsp olive oil

3-4 cups of cooked, shredded chicken breast

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp turmeric

1 tsp coarse salt

1 large onion, chopped

1 cup choppped walnuts (toasted in the pan first, optional)

1 cup pomegranate arils

Directions

Toast walnuts, if desired. Remove walnuts from pan.

Heat oil in pan and add onions, cook until almost soft. Add spices, continuously stir for 3 minutes.

Add chicken, salt, pomegranate arils, and walnuts. Heat through (about 5 minutes).

Roasted Brussels Sprouts

http://www.foodnetwork.com/recipes/ina-garten/roasted-brussels-sprouts-recipe2/index.html

Prep Time:10 min

Inactive Prep Time: -- Cook Time:40 min

Level: Easy

Serves: 6 servings

Ingredients

- 1 1/2 pounds Brussels sprouts

- 3 tablespoons good olive oil

- 3/4 teaspoon kosher salt

- 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Serves: 6; Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams

Salmon, Lentil, and Pomegranate Salad

http://www.bbcgoodfood.com/recipes/408652/hotsmoked-salmon-lentil-and-pomegranate-salad

Ingredients

2 tbsp extra-virgin olive oil

juice of 1 lemon

1 garlic clove , finely chopped

2 tbsp roughly chopped tarragon (or 2 tsp dried)

1 tsp clear honey

1/2 small red onion , diced

1/4 cup dried green lentils, cooked

1 head green lettuce, shredded

2 3 oz salmon filets, seasoned with course sea salt and pepper and seared

1/4 pomegranate

Directions

1. Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season. Toss in the red onion and lentils and set aside to marinate for 10 mins.

2. Arrange lettuce on plate. Sprinkle on lentil mixture and pomegranate arils. Top with seared salmon filet.

Butternut Squash Pasta Sauce

Based on http://www.marthastewart.com/341439/butternut-squash-pasta-sauce.

Serves 4.

Ingredients

1 medium butternut squash (about 1 1/2 pounds)

1 tablespoon olive oil

1/2 teaspoon dried rubbed sage

Coarse salt and ground pepper

5 cloves garlic, peel on

1 cup half-and-half / coconut milk

2 leeks and diced sausage (optional)

Short pasta, for serving

Toppings, such as grated Parmesan cheese, chopped toasted walnuts, finely chopped fresh sage

Directions

1. Preheat oven to 375 degrees.

2. Cut squash into 2-inch chunks; transfer to a small rimmed baking sheet.

3. Toss with oil and sage; season generously with salt and pepper. Scatter garlic around squash.

4. Roast until squash is very tender, about 40 minutes, tossing once halfway through.

5. Remove and discard skin from garlic.

6. Transfer squash and garlic to a food processor; puree.

7. With motor running, add half-and-half through the feed tube; process until smooth. Add 1 to 2 cups water; continue to process until smooth, adding water to thin if necessary. Season again generously with salt.

8. Cook pasta. Reserve 1 cup pasta water; drain pasta and return to pot.

9. Saute leeks and sausage until golden. Mix in sauce. Add some pasta water to thin sauce if necessary.

10. Serve with desired toppings.

Cook's Note

This recipe makes about 4 cups sauce, enough for 3 pounds cheese ravioli or 1 1/2 pounds short pasta.

Split Pea and Spinach Stew

http://www.nandyala.org/mahanandi/?p=714

Ingredients

1 tablespoon of oil

4 garlic cloves - finely chopped

1 onion - finely chopped

3 big, ripe tomatoes - finely chopped

1 bunch fresh spinach - chopped

1 cup green split peas (green matar dal)

(soaked in warm water at least for 15 minutes beforehand to speed up the cooking)

1 tsp each or to taste - salt, chilli powder, turmeric & powdered cumin

3 cups of water

Directions

Heat oil in a saucepan. Add garlic and onions. Saute to pale-brown. Add tomatoes next, and cook covered on high heat for about 5 minutes. Open the lid, and press with the back of spatula vigorously to mush the contents. To this, add spinach and saute, till leaves wilt.

Add green split peas, plus the seasoning - salt, red chilli powder, turmeric and cumin. Add water and mix thoroughly. Have a taste and adjust salt, chilli powder to your liking. Reduce the heat to medium-low and simmer for about 20 to 30 minutes, until the split peas reach fall-apart stage.

Serve warm.

Broccoli Dal Curry

based on recipe at http://www.food.com/recipe/broccoli-dal-curry-76768

6-8 servings

Ingredients

2 tablespoons coconut oil

2 medium onions, chopped

2 tbsp curry powder

1 cup red lentils

1 lemon, juice of

3 cups chicken broth

2 medium broccoli, chopped

1/2 cup dried coconut (optional)

1 teaspoon salt

1 cup cashews, coarsely chopped (optional)

Directions

- Heat coconut oil in saucepan and saute onions until well browned.

- Add curry powder. Stir and cook, 1 minute.

- Add lentils, lemon juice, broth and coconut if using.

- Bring to boil, reduce heat and simmer for 45-55 minutes (if mixture is too thick, you may need to add a little hot water).

- Steam broccoli for 7 minutes. Plunge broccoli in cold water and set aside.

- Add broccoli, salt and nuts if using. Simmer for 5 minutes.

- Serve over Basmati rice.

Coconut and Brown Rice Pudding

Modified from recipe posted at http://thewitchykitchen.blogspot.com/2010/05/coconut-milk-brown-rice-pudding.html. This actually makes a better breakfast (sub for oatmeal) than dessert (a little too grainy and heavy to eat after another meal).

Ingredients

1.25 cups precooked short grain brown rice

1 cup coconut milk

2 tbsp maple syrup

2 tbsp golden raisins / dried apricots

3/4 tsp vanilla extract

cinnamon for garnish

Preparation

Bring rice, coconut milk, maple syrup, and fruit to a low simmer and allow to cook for 3-4 minutes. Remove from heat and add vanilla. At this point, mixture will be quite liquidy - allow to set overnight in fridge. Once ready to serve, remove from fridge and let warm up at room temperature for an hour or heat in microwave. Sprinkle with cinnamon.

Serves 2.

Sardine Mediterranean Salad

I came up with this recipe because I received green bell peppers and lettuce in my CSA and wanted to use them up. I'm normally not a fan of salads (too cold and the ingredients seem so disparate and uncombined in taste sometimes), but this one is very good! Do not drain the oil from the sardine can - it makes for a flavorful salad dressing, since all the sardine taste is infused into it.

Ingredients

- 2 bell peppers, any color (reds are probably best because they are sweeter and also make the dish more colorful)

- 2 tins (3.75 oz each) of sardines soaked in pure olive oil (I used the Season Brand from Costco)

- 1 can (16 oz) garbanzo beans, drained and rinsed

- 1 can (drained weight 6 oz) black olives, drained, rinsed, and sliced

- 1 head of red leaf lettuce, shredded

- 1 thinly sliced shallot

- 1 lemon

- black pepper

Preparation

1. Halve the bell peppers and place them cut side down on a baking sheet. Broil the peppers until the skin has blistered black (about 10 mins). Once cool, remove the blistered top layer from the peppers and slice thin.

2. Mix together the lettuce, garbanzo beans, and olives. Serve on plates.

3. Top each plate with 2 sardines, sliced peppers, shallots, squirt of lemon juice, and black pepper. Use the oil in the sardine can as dressing.

4 servings

Southwest Chicken Quinoa Salad Bowl

Finally, an original creation from me!

This recipe is very well-balanced with veggies and healthy proteins. Additionally, the plethora of color is a feast for the eyes! Do NOT get rid of the cooking juices from the chicken. At first, it may seem a little wet, but the juices soaked into the quinoa is flavorful. Make certain that salsa and avocado are served with the bowl... brings the dish from a 3.5 stars to 5 stars, in my opinion.

Ingredients

- 2 cups uncooked quinoa

- 3.5 lbs chicken thigh, diced

- Chili powder (2 tsp paprika, 1 tsp cumin, 1 tsp oregano, 2 tsp garlic powder, a dash of cayenne pepper)

- 1 tsp coarse sea salt

- black pepper, to taste

- 4 tbsp extra virgin olive oil

- 1 onion, diced

- 2 leeks, white parts, sliced (optional)

- 2.5 cups sliced mushrooms (about one 8 oz box)

- 2 cups white corn kernels

- 1 can (15 oz) black beans, rinsed and drained

- 6 green onions, keep white and green parts separate, slice thinly

- 1 head of green/red leaf lettuce, shredded

- salsa

- sliced avocado or guacamole

Preparation

1. Cook quinoa.

2. Thoroughly coat chicken in 2 tbsp of extra virgin olive oil, chili powder, 1 tsp coarse sea salt, and black pepper.

3. Heat remaining 2 tbsp of extra virgin olive oil over medium-high heat and saute chicken until it starts to brown. Remove from pan along with the cooking juices.

4. Saute onion, leeks, and white parts of green onion until softened. Add corn. Saute until slightly browned.

5. Add chicken and cooking juices, mushrooms, and black beans. Saute for 10 mins.

6. Mix in green parts of green onion. Turn off heat.

7. In a large bowl, mix together contents of saute pan with quinoa and shredded lettuce.

8. Serve with salsa and avocado/guacamole.

8 servings

Broccoli and Garbanzo Beans Quinoa in Mustard Sauce

Ingredients

1/2 cup uncooked quinoa

15 oz can garbanzo beans, drained and rinsed

4 cups chopped broccoli

3 shallots, chopped

1 clove garlic, minced

4 tbsp fresh lemon juice

3 tbsp coarse-grain mustard

1 tbsp apple cider vinegar

2 tbsp EVOO

salt and pepper

Directions

1. Cook quinoa.

2. Saute broccoli, garlic, and shallots in EVOO with salt and pepper. Cook until tender.

3. Mix quinoa with sauteed items and other ingredients listed above.

Arugula Vichyssoise

http://www.epicurious.com/recipes/food/views/Arugula-Vichyssoise-12096

Ingredients

3/4 cup finely chopped white and pale green part of leek, washed well (about 1 leek)

2 tablespoons olive oil

1 garlic clove, chopped

1 small russet (baking) potato, peeled, grated coarse (about 3/4 cup), and reserved in water to cover

2 cups low-salt chicken broth

2 cups packed arugula, washed well and spun dry

3 tablespoons half-and-half or heavy cream

1 slice of homemade-type white bread, cut into 1/2-inch cubes

1 small plum tomato, seeded and diced, for garnish

Preparation

In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained, and the broth, and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute, and in a blender purée it in batches for 2 minutes, or until it is completely smooth. Transfer the purée to a metal bowl set in a larger bowl of ice and cold water, stir in the half-and half, and chill the soup, stirring occasionally, for 10 minutes, or until it is cold.

While the soup is chilling, in small heavy skillet cook the bread cubes in the remaining 1 tablespoon over moderate heat, stirring, until they are browned, transfer the croutons to paper towels, and season them with salt. Divide the soup between 2 bowls and top it with the croutons and the tomato.

Chinese Curry Chicken

http://www.epicurious.com/recipes/food/views/Chinese-Curry-Chicken-2034

Ingredients

6 tablespoons oil

1 medium onion, chopped

2 tomatoes, chopped

2 tablespoons curry powder

2 tablespoons soy sauce

2 teaspoons minced peeled fresh ginger

2 garlic cloves, minced

1 teaspoon ground turmeric

1 teaspoon chili powder

1/2 pound boiling potatoes, cut into 1-inch cubes

1 cup canned chicken broth

1 tablespoon dry white wine

2 pounds boneless skinless chicken breast halves, cut into 2-inch pieces

Salt and pepper

Preparation

Heat 6 tablespoons oil in wok or heavy large skillet over medium-high heat. Add onion and stir-fry until translucent, about 5 minutes. Add tomatoes and next 6 ingredients and stir 4 minutes. Mix in potatoes, broth and wine. Cover and simmer 10 minutes. Add chicken; cover and cook until potatoes are tender and chicken is cooked through, about 10 minutes. Season to taste with salt and freshly ground pepper.

Recipes for the Week

Delicata Squash

http://summertomato.com/better-than-butternut-roasted-delicata-squash-recipe/

http://www.epicurious.com/recipes/food/views/Delicata-Squash-and-Roasted-Mushrooms-with-Thyme-230994

Sweet Potato Fries

http://www.foodnetwork.com/recipes/ingrid-hoffmann/sweet-potato-oven-fries-with-avocado-dip-recipe/index.html

Arugula Vichyssoise

http://www.mariquita.com/recipes/arugula.html

Braised Baby Turnips

from Alice Waters' Chez Panisse Vegetables

A very simple stewing is all that is wanted for very tiny and delicate turnips and carrots. Wash and trim the vegetables. Both should be tender enough to make peeling unnecessary. Trim off the carrot tops but leave a half inch or so of the stalks. Leave the tender turnip greens attached, trimming off only the leaves that are wilted or damaged. Put the young roots in a saucepan with a little butter and water, and stew gently, covered, until softened but not overcooked. Season with salt and pepper and serve. This is especially nice if you have a variety of carrots of different shapes and colors.

Serve with this sauce: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=144

Braised Radishes

http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html

Sugar Pie Pumpkin Soup

Modified from Farm Fresh to You

Ingredients

• 1 pumpkin, 4-5 lbs
• 1/2 cup shallots, minced
• 3 tablespoons EVOO
• 1 teaspoon salt
• 1.5 tbsp maple syrup
• 1/4 tsp nutmeg
• 1/4 tsp pepper
• 5 cups chicken broth
• 1/4 cup cream
• Fresh thyme

Directions

1. Wash pumpkin and cut in half. Scoop out seeds and stringy parts.

2. Line cookie sheet with foil and place pumpkin cut-side down.

3. Bake for 1 hour at 375 degrees until pumpkin is soft.

4. Let cool. Scrape the cold pumpkin out of the pumpkin skin. Mash with a potato masher or put through a food mill so its smooth (or puree in blender).

5. Heat oil in a large heavy saucepan and cook the shallots over very low heat until they're soft.

6. Add the broth and turn up the heat to medium. Heat until it just starts to simmer.

7. Add the salt, white pepper, nutmeg, and maple syrup and stir.

8. Add the pumpkin a little bit at a time, stirring. Add fresh thyme. (You may make the recipe ahead of time up to this point and store for up to 48 hours. Reheat and continue.)

9. When everything is mixed together and heated through, turn off the heat and stir in the cream. Taste and adjust seasonings. Serve at once.

6 servings

Cutting Butternut Squash

This website provides the best instructions on how to create diced butternut squash. It was actually pretty quick and easy - no longer an intimidating ingredient!

http://kitchen-parade-veggieventure.blogspot.com/2009/11/how-to-cut-butternut-squash.html

1. Cut off both ends.

2. Cut in half - neck vs. bulb.

3. Peel with peeler/knife.

4. Cut neck into rounds/medallions and then dice.

5. Cut bulb in half, scoop out seeds and stringy parts, and then dice.

Et voila!

Butternut Squash Chili with Kale

http://cleananddelicious.com/2008/01/06/butternut_squash_chili_w_kale/

Ingredients

1 large onion, chopped
4 cloves of garlic, chopped
2 bell peppers (1 red & 1 green), chopped
½-1 jalapeno, diced
4 cups of butternut squash cut into 1-inch chunks
3-15oz cans of beans, rinsed and drained (I used black, pinto, and kidney beans)
1 bunch of cilantro, chopped
1 tbsp of curry powder
2 tbsp of chili powder
1 tbsp of cumin
1 15 oz can of diced tomatoes
4 cups of veggie broth
1 bunch of kale, stemmed and chopped
2 tsp of olive oil
Salt and pepper to taste
Makes 10 cups.

Directions

Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes or so.

Stir in bell peppers and cook another two minutes. Add squash, curry, chili powder, and cumin and give everything a good stir.

Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes.

Add kale to the pot and cover for about 5 minutes or until it wilts down. Give everything one last stir… taste it… does it need anything else?? If not finish it with some chopped cilantro and enjoy!!

Nutritional Analysis

Calories: 301; Total Fat: 2.9g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 390mg; Carbohydrate: 57g; Dietary Fiber: 12.1g; Sugars: 5.4g; Protein: 15.7g

Butternut Squash Chili with Kale

http://cleananddelicious.com/2008/01/06/butternut_squash_chili_w_kale/

Ingredients

1 large onion, chopped
4 cloves of garlic, chopped
2 bell peppers (1 red & 1 green), chopped
½-1 jalapeno, diced
4 cups of butternut squash cut into 1-inch chunks
3-15oz cans of beans, rinsed and drained (I used black, pinto, and kidney beans)
1 bunch of cilantro, chopped
1 tbsp of curry powder
2 tbsp of chili powder
1 tbsp of cumin
1 15 oz can of diced tomatoes
4 cups of veggie broth
1 bunch of kale, stemmed and chopped
2 tsp of olive oil
Salt and pepper to taste
Makes 10 cups.

Directions

Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes or so.

Stir in bell peppers and cook another two minutes. Add squash, curry, chili powder, and cumin and give everything a good stir.

Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes.

Add kale to the pot and cover for about 5 minutes or until it wilts down. Give everything one last stir… taste it… does it need anything else?? If not finish it with some chopped cilantro and enjoy!!

Nutritional Analysis

Calories: 301; Total Fat: 2.9g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 390mg; Carbohydrate: 57g; Dietary Fiber: 12.1g; Sugars: 5.4g; Protein: 15.7g

Butternut Squash Chili with Kale

http://cleananddelicious.com/2008/01/06/butternut_squash_chili_w_kale/

Ingredients

1 large onion, chopped
4 cloves of garlic, chopped
2 bell peppers (1 red & 1 green), chopped
½-1 jalapeno, diced
4 cups of butternut squash cut into 1-inch chunks
3-15oz cans of beans, rinsed and drained (I used black, pinto, and kidney beans)
1 bunch of cilantro, chopped
1 tbsp of curry powder
2 tbsp of chili powder
1 tbsp of cumin
1 15 oz can of diced tomatoes
4 cups of veggie broth
1 bunch of kale, stemmed and chopped
2 tsp of olive oil
Salt and pepper to taste
Makes 10 cups.

Directions

Heat olive oil in a large pot over medium heat. Once heated, stir in onions, jalapeno and garlic along with a pinch of salt. Allow to cook for about two minutes or so.

Stir in bell peppers and cook another two minutes. Add squash, curry, chili powder, and cumin and give everything a good stir.

Add beans, tomatoes, and broth. Turn heat to high and bring everything to a boil. Once boiling, reduce to a simmer and cook until the butternut squash is tender, about 10-15 minutes.

Add kale to the pot and cover for about 5 minutes or until it wilts down. Give everything one last stir… taste it… does it need anything else?? If not finish it with some chopped cilantro and enjoy!!

Nutritional Analysis

Calories: 301; Total Fat: 2.9g; Saturated Fat: 0.7g; Cholesterol: 0mg; Sodium: 390mg; Carbohydrate: 57g; Dietary Fiber: 12.1g; Sugars: 5.4g; Protein: 15.7g

Braised Carrots and Fennel

http://www.foodnetwork.com/recipes/rachael-ray/braised-carrots-and-fennel-recipe/index.html

Ingredients

• 6 large carrots, peeled
• 2 large bulbs fennel
• 1 large onion
• 1 teaspoon sugar
• Salt
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons chopped dill
• 3 tablespoons chopped chives

Directions

Slice the carrots 1/2-inch thick on an angle.

Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds.

Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives.

Curried Acorn Squash Recipe

http://homecooking.about.com/od/vegetablerecipes/r/blv70.htm

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

2-1/2 pounds acorn squash

1 medium red onion, chopped

1-1/2 Tablespoons corn or safflower oil

1 teaspoon black mustard seeds

1-1/2 teaspoon minced garlic

1-1/2 teaspoons ground cumin

1 teaspoon ground coriander seeds

1/2 teaspoon turmeric

1 teaspoon salt

1 Tablespoon packed light brown sugar

2 cups water

3 Tablespoons unsweetened dessicated coconut

Preparation:

Peel and seed acorn squash and cut into 1-1/2 inch pieces. Heat a 4 quart heavy kettle over moderately low heat until hot. Cook onion in oil, stirring, until just softened. Add mustard seeds and cook over moderate heat, stirring, until they begin to pop, about 20 seconds.

Add garlic, cumin, coriander seeds, turmeric, salt, and brown sugar and cook, stirring, 30 seconds. Add squash, stirring to coat with seasoning, and add water.

Boil mixture over moderately high heat, stirring frequently, 10 minutes. Add coconut and salt to taste and cook, stirring, until squash is just tender and liquid is evaporated, about 5 minutes.

Yield: 4 servings

Recipe Source: Cooking Secrets of the C.I.A. (Chronicle Books)

Cold Sesame Noodles with Shredded Chicken

http://chinese.food.com/recipe/cold-sesame-noodles-with-shredded-chicken-164139

Ingredients (8 servings):

1/4 cup toasted sesame seeds

1/4 cup creamy peanut butter (Jif recommended)

2 medium garlic cloves, minced

fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)

5 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon hot sauce (like Tabasco)

2 tablespoons light brown sugar

hot water

1 1/2 lbs boneless skinless chicken breasts

2 tablespoons salt, divided

1 lb fresh Chinese noodles or 1 lb spaghetti

2 tablespoons sesame oil

4 scallions or 4 green onions, sliced thin on diagonal

1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)

1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)

crushed red pepper flakes (optional)

Directions:

1

First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.

2

Pour out the water and allow the chicken to cool on a cutting board or in a bowl.

3

If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.

4

In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).

5

Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.

6

Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.

7

Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).

8

Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.

9

In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

Cold Sesame Noodles with Shredded Chicken

http://chinese.food.com/recipe/cold-sesame-noodles-with-shredded-chicken-164139

Ingredients - 8 servings

• 1/4 cup toasted sesame seeds
• 1/4 cup creamy peanut butter (Jif recommended)
• 2 medium garlic cloves, minced
• fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)
• 5 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon hot sauce (like Tabasco)
• 2 tablespoons light brown sugar
• hot water
• 1 1/2 lbs boneless skinless chicken breasts
• 2 tablespoons salt, divided
• 1 lb fresh Chinese noodles or 1 lb spaghetti
• 2 tablespoons sesame oil
• 4 scallions or 4 green onions, sliced thin on diagonal
• 1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)
• 1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)
• crushed red pepper flakes (optional)

Directions:

1. 1
   First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
2. 2
   Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
3. 3
   If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
4. 4
   In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
5. 5
   Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
6. 6
   Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
7. 7
   Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
8. 8
   Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
9. 9
   In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

Read more: http://chinese.food.com/recipe/cold-sesame-noodles-with-shredded-chicken-164139#ixzz1ZhDyaktF

Chinese Five Spice Chicken

http://lowcarbdiets.about.com/od/maindishes/r/fivespicchicken.htm

Ingredients:

- 3 lbs chicken (any combination -- ideal if they are similar sizes -- works great for thighs, but I've done a variety)

- 1/3 cup soy sauce

- 1/4 cup oil, such as light olive oil or peanut oil

- 1 teaspoon garlic powder (or two garlic cloves, pressed)

- 2 teaspoons five spice powder

- 1 teaspoon grated fresh ginger

- 1 tablespoon dry sherry

Preparation:

Combine all ingredients except chicken, and use as marinade. Then, marinate chicken at least an hour, but can marinate overnight. Bake in a 375 F. oven (baste once or twice), or grill, for about 45 minutes or until done.

Mushroom, Barley & Canadian Bacon Soup

www.jonesdairyfarm.com/recipes/showRecipe.aspx?id=306

Ingredients:
2 Tablespoon butter
1 Cup thinly sliced leeks (white parts only) or chopped onion
1 Cup very thinly sliced carrots
4 Cup (8 ounces) prepackaged sliced mixed exotic mushrooms or crimini
or button mushrooms
3 1/2 Quart beef broth
1/2 Cup quick cooking barley
1 Tablespoon chopped fresh thyme leaves
1/4 Teaspoon freshly ground black pepper
1 Cup 2% low fat milk
1 (6 ounce) package Jones Canadian bacon slices, diced
Croutons (optional)

Directions:
Melt butter in a large saucepan over medium heat. Add leeks and
carrots; cook and stir 2 minutes. Add mushrooms; cook and stir 2
minutes. Add broth and barley; bring to a simmer. Cover; reduce heat
and simmer 12 to 14 minutes or until vegetables and barley are tender.
Stir in milk and Canadian bacon; heat through. Ladle into 4 shallow
bowls; top with croutons and additional fresh thyme or pepper, if
desired.
Makes 4 servings.

Creamy Tomato and Basil Soup

1 tbsp olive oil

1 tbsp garlic, minced

1 onion, chopped

3 pounds fresh tomatoes, chopped

1/8 cup sun-dried tomatoes, chopped

1 cup plain soy milk

3 tbsp fresh basil, chopped

red pepper flakes, to taste

salt and pepper, to taste

Saute garlic and onion in olive oil until soft, add fresh tomatoes and stir until mixture boils. Add sundried tomatoes. Simmer on low for 30 mins. Add soy milk and season to taste with red pepper flakes, salt, and pepper. Mix in fresh basil and serve.

(Adapted from Andrew Weil's recipe for Quick Creamy Tomato Soup in Eating Well for Optimum Health.)

Roasted Rainbow Carrots with Maple-Mustard Glaze

Ingredients:

2 bunches (~1-1.5 pounds) rainbow carrots

Olive oil

Kosher or sea salt to taste

1/4 cup pure maple syrup

1 tablespoon grainy mustard

Splash of sherry vinegar

Preparation:

1. Preheat oven to 400 F.

2. Wash and scrub carrots well and slice them in half lengthwise. Lay them, cut side down, on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt.

3. Roast carrots for 30-35 minutes, until soft and lightly browned.

4. While carrots are roasting, combine maple syrup and mustard in a small saucepan over medium heat. Heat until the mixture just starts to simmer. Remove and stir in a splash of sherry vinegar. Set aside.

5. About 2 minutes before carrots have finished roasting, drizzle maple-mustard glaze on top of them. Continue cooking until carrots are done.

http://cltampa.com/dailyloaf/archives/2010/09/28/roasted-rainbow-carrots-with-maple-mustard-glaze-recipe

Bellwether Farms Carmody Cheese

Had this in the Google cafeteria today. Was so impressed. It's got quite an acidic bite to it, kind of reminds me of white wine. Cheese was paired with golden raisins and some nuts.

My friends got me a giant chunk of it "to go". Will be curious to see how (whether) it melts. Am thinking of pairing with heirloom summer squash seasoned with herbs de provence.

Curry Chicken Salad

Made a delicious curry chicken salad this week. Dressing was very simple, combining equal parts plain yogurt and mayo (tastes just as decadent and is healthier to boot!).

2 chicken breasts - cooked and shredded

1 cup arugula

1 stalk of celery, diced

1/4 cup golden raisins

1/4 cup plain yogurt

1/4 cup mayo

2.5 tsp curry powder

freshly ground black pepper, to taste

Combine all ingredients. Ideally refrigerate overnight - this allows the raisins to really plump up.

Herbs de Provence

http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe/index.html

This Emeril recipe is really good - I didn't have savory and I substituted dill seed for fennel seed. I sprinkled this on top of trout fillets with salt and pepper and it was truly a flavor explosion!

• 2 tablespoons dried savory
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 2 tablespoons dried fennel seed

Broccoli Soup with Yogurt

http://www.marthastewart.com/recipe/broccoli-soup-with-yogurt

Ingredients

Makes 6 servings

• 2 teaspoons butter
• 1/2 cup red onion, chopped
• 2 cups milk
• 4 cups (cut from about 2 pounds of whole broccoli heads) broccoli florets
• Salt and white pepper, to taste
• 1/2 cup plain whole yogurt or soy yogurt

Directions

1. Heat butter in a large pot over medium heat. Sauté onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
2. Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
3. Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

Read more at Marthastewart.com: Broccoli Soup with Yogurt - Martha Stewart Recipes