Baked Chicken Nuggets

Ingredients

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Nutritional Information

Amount Per Serving Calories: 280 | Total Fat: 17.2g | Cholesterol: 75mg

Spaghetti Squash with Feta and Tomato

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Nutritional Information

Amount Per Serving Calories: 147 | Total Fat: 9.8g | Cholesterol: 17mg

Butternut Squash Apple Soup Recipe

Butternut Squash Apple Soup Recipe

Ingredients

• 1 yellow onion, chopped
• 1 rib of celery, chopped
• I carrot, chopped
• 1 Tbsp butter
• 1 butternut squash, peeled, seeds removed, chopped
• 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
• 3 cups chicken broth (or vegetable broth if vegetarian)*
• Pinches of nutmeg, cinnamon, salt and pepper

*If cooking gluten-free, use gluten-free broth.

Method

Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.

Serves 4-6.

Turkey Quinoa Meatballs with Linguini

Ingredients

Serves 6

The Sauce

1/4 cup olive oil

1 large onion, finely chopped

3 celery stalks, halved lengthwise and thinly sliced crosswise

1 large carrot, quartered lengthwise and thinly sliced crosswise

1 tsp hot red pepper flakes

1 (28 oz) can tomatoes, chopped, with juices

4 garlic cloves, minced

1 tbsp balsamic vinegar

Salt and freshly ground black pepper

The Meatballs

3 tbsp canola oil

1 small onion, finely chopped

1 lb lean ground beef

1 1/2 cups cooked quinoa

1/2 cup finely grated Parmesan cheese

1 egg

3 tbsp fresh parsley leaves, very finely chopped

1/2 tbsp salt

3/4 tbsp freshly ground black pepper

1 lb linguine

1 large handful fresh basil leaves

Directions

To make the sauce, heat the olive oil in a large pot over medium heat. Add the onion, celery, carrot and red pepper flakes, and cook until tender, 10 to 15 minutes. Add the tomatoes, garlic and vinegar and simmer for 20 minutes longer. Season with salt and pepper to taste and set aside to keep warm.

To make the meatballs, preheat the oven to 425@F. Heat the canola oil in a small skillet over medium heat. Add the onion and cook, partially covered, until very soft, about 10 minutes. Remove from the heat and set aside to cool.

In a large mixing bowl, combine the beef, quinoa, Parmesan, egg, parsley, salt, pepper and cooled onions. Stir until a smooth, homogenous mixture has formed. Roll the meat mixture into 2-inch balls and set them on an aluminum foil-lined baking sheet in neat rows. Bake for 20 to 25 minutes, until nicely browned but still soft to the touch.

In a large pot of boiling water, cook the linguine al dente. Serve the pasta with some meatballs and sauce. Top with a sprinkling of torn basil leaves.

Julia’s Basic Vegetable Soup

chopped up alliums (leeks, green garlic, onions, green onions, garlic, etc.)

chopped up vegetables (turnips, tomatoes, leeks, potatoes, carrots, cabbage, most vegetables work here!)
S & P
Stock or water
other spices as you wish
vegetable oil

Sauté the vegetables and alliums in the oil in a soup pan till they are rather browned. Add stock/water. Cook until all vegetables (you can mix vegetables here too) are well cooked. Season with S & P. Blend with a hand blender (or food processor or blender). Thin with milk, water, more stock, or cream if desired. Garnishes are endless: croutons, grated cheese, curled carrots, strips of lemon zest, etc.

The recipe below was found at www.seasonalchef.com:

Caramelized Cauliflower

from CSA member Dornan
Adapted from Jim Dixon

1 head of cauliflower, white or green
Olive oil
Fine sea salt

Preheat oven to 400 degrees Fahrenheit. Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch slices, some of which will crumble. Toss cauliflower in a large bowl with plenty of olive oil and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes. Devour.

Cauliflower & Quinoa Dish

This recipe from www.mariquitafarm.com:

recipe by Jonathan Miller
I made a little cauliflower and quinoa dish last week at work for my quinoa-obsessed client. I used red quinoa, but it is good with ivory as well.

1 c quinoa
1 head cauliflower, cut into florets
1 c broccoli, cut into small pieces
large handful snow peas, sliced
1 shallot, minced
3 T lemon juice
1/2 T curry powder
cilantro
olive oil
marinated artichokes

Cook your quinoa and allow to cool slightly. Steam the cauliflower, broccoli, and snow peas to the texture you like. Make a vinaigrette with the shallot, lemon juice, curry powder, a bit of cilantro, and olive oil. Fold that into the quinoa with the vegetables and add salt and pepper to taste. Serve warm, topped with the artichokes. I also finished this with a blackened fish, but it is fine by itself.

Bok Choy with Orange Peel Tofu

The following recipe found at www.recipes.sparkpeople.com:

Ingredients

Tofu, 1 block, firm
Panda Express orange peel sauce
extra virgin olive oil
bok choy
corn
mushrooms
sunflower seeds
water chestnuts

Directions

Get out two frying pans. Dry tofu and slice into bite-size cubes. Preheat pans for 2 minutes or until warm, using Olive oil in the pan you will use for the bok choy. Place tofu in one pan and fry until desired texture is achieved, or until slightly golden brown. While tofu cooks, chop bok choy and mushrooms. Place bok choy in pan to start cooking, adding in sunflower seeds, corn, mushrooms, and water chestnuts (feel free to add or omit any veggies you chose). When tofu is cooked, drizzle orange peel sauce over tofu. Cover and let sizzle for one or two minutes so tofu can soak up the flavor. The veggies and tofu can be served side by side or mixed together, whichever you wish!

Number of Servings: 4

Recipe submitted by SparkPeople user DISNEYDREAMS19.

Number of Servings: 4

Turnip Potato Soup

INGREDIENTS

· 6 Tbsp unsalted butter

· 4 medium onions, thinly sliced

· 3 pounds fresh, young turnips, peeled and thinly sliced

· 1 1/2 pounds of Russet baking potatoes, peeled and thinly sliced

· Salt

· 6 Cups of chicken stock*

· 1/4 teaspoon freshly grated nutmeg

· 1/4 cup finely shredded basil for garnish

*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

METHOD

1 In a large heavy stockpot or casserole, melt the butter until it foams. When the foam subsides, add the onions and cook over moderate heat until softened but not browned, about 5 minutes. Add the turnips and potatoes and stir to coat with the butter. Add 2 teaspoons of salt, cover and cook over low heat, stirring occasionally, until the vegetables are tender, about 20 minutes.

2 Stir in the chicken stock and bring to a simmer. Cover partially and cook over moderate heat until the vegetables are very tender, about 10 minutes.

3 Working in batches, purée the soup in a blender until perfectly smooth. Return the soup to the pot and season with salt and the nutmeg. Ladle the soup into shallow bowls and garnish with the basil before serving.

Serves 8.

This recipe found at www.thaifood.about.com:

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients:

· SERVES 4 (as a Side Dish)

· 5-6 "heads" of bok choy or baby bok choy (OR substitute broccoli, or any Chinese-style vegetable)

· 1 Tbsp. oil for stir-frying

· STIR-FRY SAUCE:

· 2 Tbsp. oyster sauce (or vegetarian oyster sauce)

· 2 Tbsp. soy sauce

· 2 Tbsp. fish sauce (or vegetarian fish sauce - available at Vietnamese food stores)

· 2 Tbsp. sweet Thai chili sauce (available by the bottle at larger grocery stores OR Asian/Chinese foods stores)

· 2 Tbsp. brown sugar

· Squeeze of lime juice (about 2 tsp.)

· 1 Tbsp. pureed garlic, OR 7-8 cloves minced garlic

Preparation:

1. Rinse the bok choy and cut off the white stem section at the base of each head (if there is one). Separate the heads into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds.

If stir-frying larger Chinese cabbage than bok choy or baby bok choy: Slice off the green leaves. Add the thicker white sections to the wok first, and then throw in the leaves at the end (these will cook very fast).

2. Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.

3. Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.

4. Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.

5. Now add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.

6. Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.

7. To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!

Tip: Keep extra stir-fry sauce (in a covered jar or container) in your refrigerator for up to 1 month. This sauce is excellent with many different kinds of stir-fried vegetables, as well as with chicken, tofu or wheat gluten, pork, and seafood. Enjoy!

Turnip and Potato Patties

The following recipe from www.simplyrecipes.com:

INGREDIENTS

1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grape seed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper

METHOD

1 In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

2 Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

Makes six patties.