Creamed Red Potatoes and Peas

 This was a favorite at the farm in the summer.  Grandma Janey always called them new potatoes as she made them with freshly harvested potatoes from the garden.  I have no idea if she used fresh peas from the garden, too, or frozen ones like I do.  These days, I make it with Extra Creamy Oatmilk due to our dairy allergies, but it is just as delicious.

Ingredients

Red Potatoes

Frozen Peas

Wondra Flour

Milk

Margarine

Salt and Pepper

Directions

Cut up potatoes and place them in a pot filled with water.  Boil until done.  Add peas in at the end.  Drain.  In a saucepan, mix 1 cup of cold milk, 2 Tablespoons of Wondra flour, 2 Tablespoons of margarine, and 1/4 teaspoon of. salt and 1/4 tsp. pepper.  Heat to a boil.  Pour over the potatoes and peas.

Harvest Bowls

 This meal was delicious and with a little prep ahead came together super fast on a busy weeknight.

My shortcuts were to buy freezer brown rice and precut butternut squash and a bag of brussel sprouts at Trader Joes.  I roasted the vegetables ahead the weekend before and had them ready to reheat.  I used cut up roasted chicken from Sams Club also as a shortcut.

Here are the ingredients and steps:

Roasted Vegetables

Preheat oven to 450 degrees.  Meanwhile, line a large baking sheet with foil.  Add brussel sprouts and butternut to a bowl (I like to use a stainless steel bowl, but glass or plastic works too), I also cut my brussel sprouts in half because I am not a fan of brussel sprouts and this makes it more palatable to me.  I used the entire bag of brussel sprouts and pkg of butternut squash, but you can use the amount that seems right for the number of people you are cooking for.  This served 4 people, and there were still a lot of vegetables leftover, so I would probably do about half that next time. Drizzle with olive oil and sprinkle with 1 tsp. salt, pepper, garlic powder, paprika and 1/4 tsp. cayenne or regular chili powder.  Mix thoroughly to coat, then spread onto prepared baking sheet. Roast until the vegetables are tender and browned , about 25 minutes, stirring halfway through.

Prepare

Brown rice

cut up chicken (heat up if bought ahead and refrigerated)

Reheat veggies in microwave if made ahead or serve straight from oven

dice an apple

goat cheese

balsamic vinigrette (I bought this as well, but you can make a homemade recipe if preferred)

Assemble Bowls

Place brown rice in bottom of each bowl

Top with chicken, roasted vegetables, diced apple pieces 

Drizzle with Balsamic vinigrette and sprinkle with crumbled goat cheese

Super Yummy

You can get creative with bowls, swapping out the rice for other grains, the chicken for other proteins and the vegetables for ones of your choosing.  Use the vinigrette or don't, cheese or no.  It is a very versatile dish and can be adapted easily for personal preferences and dietary needs.

Thai Turkey Meatballs and Noodles with or without Coconut Broth

 Indredients

Meatballs

1 large egg

1 pound ground turkey

1/2 cup panko

1 scallion, finely chopped

1 tsp. chopped garlic

1 T. soy sauce

1 tsp. finely chopped and peeled ginger

1/2 tsp. kosher salt

Mix ingredients together in a bowl, form into smaller-sized meatballs (bite-sized work best in a soup-type dish). Place on a baking sheet and bake at 350 degrees for 25 minutes.

Prepare

6 ounces sugar snap peas, strings removed

1 medium red, orange or green bell pepper

4 ounces of dried rice noodles, such as pad Thai noodles

Boil a pot of salted water.  Once boiling, add in snap peas and bell pepper slices and cook for 2 minutes.  Strain the vegetables out of the water using a mesh strainer or a slotted spoon, and set aside.  Return to boil and add the noodles, cooking according to directions on the package.  Drain the noodles, then transfer them to a large bowl and toss with a little oil to prevent sticking.

Broth

1 T. coconut or neutral vegetable oil of choice 

2 tsp. chopped garlic

1.5 tsp. finely chopped and peeled ginger

1.5 cups canned unsweetened coconut milk

1.5 cups chicken broth (if not making coconut broth, double chicken broth to 3 cups instead)

2 T. fresh lime juice

1 tsp. soy sauce

3/4 tsp. kosher salt

To make a spicier sauce, you may add 1/4 cup Thai red curry paste

You may prepare all or any of the following to add to the top of your bowl at serving:  lime wedges, basil leaves, sliced scallions, sliced red chiles, chopped peanuts.

Heat oil in a medium pot over medium heat.  Add garlic and ginger and cook, stirring constantly, until fragrant, approximately 30-60 seconds.  Add coconut milk, broth, lime juice, soy sauce, and salt.  Increase heat to medium-high and bring to a simmer.  Cook, stirring occasionally, 5 minutes, then remove from heat.

Serving

Divide the noodles among bowls.  Ladle broth over and top with meatballs, snap peas, and bell pepper.  Add whatever optional toppings you choose and enjoy.

*Note:  I like a more noodley soupy kind of bowl, so I increased the broth by 1 cup of chicken broth and increased the portion of nooles to 7 ounces.  I could have used more noodles for 3 people, but the amount was perfect for 2.  So maybe figure approximately 3-3.5 oz. of  noodles per person.

Quinoa Salad

 I found this Quinoa Salad at Cookie And Kate.com and am obsessed with it's wonderful freshness and yummy flavors.

Ingredients

1 cup uncooked quinoa, rinsed in a fine-mesh colander

2 cups water (or broth)

1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas

1 medium cucumber, seeded and chopped

1 medium red bell pepper, chopped

3/4 cup chopped red onion

1 cup finely chopped flat-leaf parsley

1/4 cup olive oil

1/4 cup lemon juice

1 T. red wine vinegar

2 cloves garlic, pressed or minced

1/2 tsp fine sea salt

Freshley ground black pepper, to taste

 Ingredients

1.  Cook the quinoa (my favorite way in my electric rice cooker, 1 cup Quinoa to 2 cups liquid on the white rice cooker setting)

2.  In a large serving bowl, combine the chickpeas (aka garbanzo beans), cucumber, bell pepper, onion and parsley.  Set aside.

3.  In a small bowl or dressing mixing jar, combine olive oil, lemon juice, red wine vinegar, garlic, pepper and salt.  Mix together.

4.  Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top.  Toss until the mixture is thoroughly combined.  

This salad keeps well in the refrigerator for about 4 days.  Serve chilled or at room temperature.

Vegan White Bean and Kale Soup

 Ingredients

1 Tablespoon olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

3 garlic cloves, minced

1 tsp. salt

1/2 tsp. dried thyme, crushed

1/2 tsp. pepper

1/4 tsp. crushed red pepper flakes

3 cans (15 oz. each) great northern white beans (or other white beans), rinsed and drained

1 carton (32 oz.) reduced-sodium vegetable broth

1 cup extra creamy oatmilk

4 cups chopped fresh kale

1/4 cup fresh Italian parsley sprigs, chopped

(*Non-vegan option you can add 1 1/2 cups of chicken)

Directions

1.  In a Dutch oven or large pot, heat oil over medium heat.  Add onion, carrot and celery; cook until tender, 4-5 minutes.  Add garlic, salt, thyme, pepper and red pepper flakes; cook 1 minute longer.  Stir in beans and broth (add chicken for non-vegan option), bring to a boil.  Reduce heat, core and cook until tender, 15-20 minutes.

2.  Optional:  use an immersion blender to slightly puree and thicken the soup.  15-30 seconds.  Stir in cup of extra creamy oatmilk, kale and parsley to cook until kale has wilted.

*Based on a recipe I found on TasteofHome

Mexican Coleslaw

 Ingredients

14 oz coleslaw mix

1/2 cup chopped red bell pepper

1/2 cup canned black beans drained and rinsed

1/2 cup grilled corn ( I used the bagged frozen corn from Trader Joes, microwave it and rinse it with cold water before mixing it into the slaw)

1/2 cup cilantro chopped

Dressing

1/4 cup olive oil

2 Tablespoons fresh squeezed lime juice

3 tsp cumin

1/2 tsp seasalt

mix then thin with vegetable broth before pouring over the slaw and mixing throuroughly

Skillet Gnocchi with Chard or Spinach and White Beans

Recently I found out I have a gallstone and while awaiting surgery several months away, I am trying hard not to miss anymore work and to remain healthy and not aggravate it anymore than needed, so I'm avoiding fats, trying to eat more vegetarian meals and increasing my fiber to boot.  This was delicious.  It was published by Stacy Fraser on Eating Well.

Cook Time: 30 mins Total Time: 30 mins Servings: 6 Yield: 6 cups Nutrition Prole: Healthy Pregnancy Healthy Aging Healthy Immunity High-Fiber Vegetarian Low-Calorie 

Ingredients 

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 

1 16-ounce package shelf-stable gnocchi, (see Tip) 

1 medium yellow onion, thinly sliced 

4 cloves garlic, minced 

½ cup water 

6 cups chopped chard leaves, (about 1 small bunch) or spinach 

1 15-ounce can diced tomatoes with Italian seasonings 

1 15-ounce can white beans, rinsed

 ¼ teaspoon freshly ground pepper

 ½ cup shredded part-skim mozzarella cheese

 ¼ cup nely shredded Parmesan cheese 

Directions 

Step 1 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl

Step 2 Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes. 

Tips 

Tip: Look for shelf-stable gnocchi near other pasta in the Italian section of most supermarkets. 

Originally appeared: EatingWell Magazine, January/February 2009 Nutrition Facts Per serving: Serving Size 1 cup 326 calories; total fat 7g; saturated fat 2g; cholesterol 9mg; sodium 610mg ; total carbohydrate 56g; dietary ber 6g; total sugars 5g; protein 14g; vitamin c 28mg; calcium 191mg; iron 4mg; potassium 366mg