Bow Tie Pasta with Roasted Red Pepper and Cream Sauce

• 1 pound uncooked whole wheat farfalle (bow tie pasta)
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon minced garlic
• 1/2 cup finely chopped onion
• 1 (12-ounce) bottle roasted red bell peppers, drained and coarsely chopped
• 2 teaspoons balsamic vinegar
• 1 cup half-and-half
• 1 tablespoon tomato paste
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese, divided
• Thinly sliced fresh basil (optional)

1. Cook the pasta according to package directions, omitting salt and fat.
2. Heat oil in a large skillet over medium heat. Add onion, and cook 8 minutes or until tender, stirring frequently. Add bell peppers; cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar; cook 1 minute or until liquid evaporates. Remove from heat; cool 5 minutes.
3. Place bell pepper mixture in a blender; process until smooth. Return bell pepper mixture to pan; cook over low heat until warm. Combine half-and-half and tomato paste in a small bowl, stirring with a whisk. Stir tomato mixture into bell pepper mixture, stirring with a whisk until well combined. Stir in ground red pepper.
4. Combine pasta and bell pepper mixture in a large bowl. Add 1/2 cup cheese, tossing to coat. Spoon 1 1/3 cups pasta into each of 6 bowls; top each with about 1 1/2 tablespoons cheese. Garnish with basil, if desired.

Cooking Light 2006

Pineapple Teriyaki Salmon

• 2 tablespoons brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon finely grated orange zest
• 1 (6-ounce) can pineapple juice
• 1/2 teaspoon salt, divided
• 2 teaspoons canola oil
• 4 (6-ounce) skinless salmon fillets (about 1 inch thick)
• 1/4 teaspoon freshly ground black pepper
• Grated orange rind (optional)
• rice
• broccoli or other vegetable

1. Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.
2. Start the rice in rice cooker; throw broccoli in during the last 5 minutes of cooking time.
3. Preheat oven to 400°.
4. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.

Alternate serving suggestion: You can round out the meal with sautéed haricots verts and quick-cooking couscous.

Greek Bulgur Salad with Soy Chicken Strips

• 4 1/2 cups water
• 3 cups uncooked medium bulgur
• 3/4 cup fresh lemon juice (about 3 lemons), divided
• 2 teaspoons salt, divided
• 2 1/2 cups chopped soy chicken strips
• 2 1/2 cups chopped peeled cucumber
• 2 cups halved grape tomatoes
• 1 cup chopped fresh parsley
• 1/2 cup thinly sliced fresh basil
• 1/2 cup finely chopped red onion
• 1/2 cup (2 ounces) crumbled feta cheese
• 1/4 cup extravirgin olive oil
• 1/2 teaspoon black pepper
• 10 kalamata olives, pitted and chopped

1. Combine water, bulgur, 1/2 cup juice, and 1 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand 15 minutes or until liquid is absorbed. Uncover and cool to room temperature.
2. Combine remaining 1/4 cup juice, remaining 1 teaspoon salt, and remaining ingredients in a large bowl; toss to combine. Add cooled bulgur mixture; toss well to combine. Cover and chill.

Chilled Avocado Soup with Tortilla Strips

• 1 cup canned cannellini beans, rinsed and drained
• 1 cup chopped peeled cucumber
• 1/2 cup fat-free buttermilk
• 1 tablespoon fresh lime juice
• 1/8 teaspoon chipotle chile powder
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 ripe peeled avocado
• 1/2 teaspoon salt, divided
• 1 tablespoon chopped fresh cilantro
• 2 (6-inch) corn tortillas, halved and cut into (1/8-inch-thick) strips
• Cooking spray
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chipotle chile powder

1.  Combine first 7 ingredients (through avocado) in a blender; add 1/4 teaspoon salt. Process until smooth; stir in 1/8 teaspoon salt and chopped fresh cilantro. Cover and chill 2 hours.
2. Preheat oven to 400°.
3. Lightly coat tortillas with cooking spray. Combine remaining 1/8 teaspoon salt, cumin, and 1/8 teaspoon chile powder in a small bowl; sprinkle cumin mixture over tortillas, tossing gently to coat. Arrange tortillas in a single layer on a baking sheet. Bake at 400° for 5 minutes or until crisp. Cool in pan. Place 1 cup soup in each of 4 bowls; top evenly with tortilla strips.

Quinoa and Black Beans

Original Recipe Yield 10 servings

 

Ingredients

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Directions

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. 
4.  Calories: 142 | Total Fat: 1.7g | Cholesterol: 0mg

Spicy Stir-Fried Tofu with Snow Peas, Peanut Butter, and Mushrooms

1 (14-ounce) package extrafirm tofu, drained and cut into 1-inch cubes
2 teaspoons canola oil
3/4 pound snow peas, trimmed
1 cup red bell pepper strips
3/4 cup water, divided
1/2 cup sliced green onions (1 good sized bunch)
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
3 cups sliced mushrooms (about 8 ounces)
2 tablespoons reduced-sodium tamari
2 tablespoons creamy peanut butter
1 teaspoon cornstarch
1-1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
1/4 teaspoon salt

1. Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally. Remove from pan; keep warm. Add snow peas, bell pepper, 1/4 cup water, onions, ginger, and garlic to pan; stir-fry 3 minutes. Add mushrooms; stir-fry 2 minutes.
3. Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, Sriracha, and salt in a small bowl; stir well. Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.

Darn Good Chocolate Cake

1 package plain devil's food or dark chocolate fudge cake mix

1 (3.9 oz) package chocolate instant pudding

4 large eggs

1 cup sour cream

1/2 cup warm water

1/2 cup vegetable oil

1 1/2 cups semisweet chocolate chips

(Optonal) Powdered sugar (for dusting)

Preheat oven to 350.  Place cake mix, pudding mix, eggs, sour cream, warm water and oil in large mixing bowl.  Blend on low for 1 minute, scrape bowl, and blend on medium 2 more minutes.  Batter should look thick and well combined.  Fold in chocolate chips, making sure they are well distributed.  Pour batter into greased and floured Bundt pan.  Bake 45-50 minutes, or until cake springs back when lightly touched and cake just starts to pull away from sides of pan.  Place on rack to cool for 20 minutes before inverting and letting it cool completely (at least 20 more minutes).  No icing needed.


Variation: for cupcakes, bake 20 minutes (makes approx. 24)


recipe from The Cake Doctor

Quinoa and Black Beans

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro. 
4.  Amount Per Serving  Calories: 142 | Total Fat: 1.7g | Cholesterol: 0mg

Black-Bean and Tomato Quinoa

• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 1 tablespoon vegetable oil
• 1 cup quinoa
• 1 (14- to 15-ounce) can black beans, rinsed and drained
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, oil, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl. 

Cook quinoa according to package directions. 

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

adapted from epicurious.com