A collection of Rod's favorite recipes

Catalan Sauteed Polenta & Butter BeansThis dish is a satisfying vegetarian meal complete with spinach, beans and polenta, inspired by classic Spanish flavors. Note: Look for smoked paprika with other specialty spices; it’s available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but if you like a little bit of heat, choose the hot variety. You can find Spanish products in specialty-foods stores or online at tienda.com. Make it a Meal: Enjoy with a green salad tossed with sherry vinaigrette and a glass of Jean-Luc Colombo Côtes du Rhône.

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 16-ounce tube prepared plain polenta, cut into 1/2-inch cubes
  • 1 clove garlic,minced
  • 1 small onion, halved and thinly sliced
  • 1 red bell pepper, diced
  • 1/2 teaspoon paprika, preferably smoked, plus more for garnish (see Note)
  • 1 15-ounce can butter beans, rinsed
  • 4 cups packed baby spinach
  • 3/4 cup vegetable broth
  • 1/2 cup shredded Manchego or Monterey Jack cheese
  • 2 teaspoons sherry vinegar

Preparation       Active 35 minutes           Ready in 35 minutes

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add polenta and cook in a single layer, stirring occasionally, until beginning to brown, 8 to 10 minutes. Transfer to a plate.
  2. Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in beans, spinach and broth; cook, stirring, until the beans are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in cheese and vinegar. Serve vegetables over polenta. Sprinkle with paprika, if desired.
  • Smoked paprika is available in three varieties: sweet, bittersweet and hot. Sweet is the most versatile, but choose hot if you like a bit of heat. Find it in well-stocked supermarkets or specialty-foods stores.

From: EatingWell Magazine October/November 2006

http://www.eatingwell.com/recipe/249291/catalan-sauteed-polenta-butter-beans/

 

Ingredients

  • 3 large portobello mushrooms, sliced
  • 1 each medium sweet red, orange and yellow peppers, sliced
  • 1 medium zucchini, sliced
  • 10 fresh asparagus spears, cut into 2-inch lengths
  • 1 small onion, sliced and separated into rings
  • 3/4 cup grape tomatoes
  • 1/2 cup fresh sugar snap peas
  • 1/2 cup fresh broccoli florets
  • 1/2 cup pitted Greek olives
  • 1 bottle (14 ounces) Greek vinaigrette
  • 1/2 cup crumbled feta cheese

Directions

  1. In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes.
  2. Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.

TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
Yield: 9 servings.

TasteOfHome.com

INGREDIENTS

  • 1 15- to 19-ounce can beans, such as chickpeas, black-eyed peas or kidney beans, rinsed
  • 2 5- to 6-ounce cans water-packed chunk light tuna, drained and flaked (see Note)
  • 1 large red bell pepper, finely diced
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh parsley, divided
  • 4 teaspoons capers, rinsed
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1/2 cup lemon juice, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • Freshly ground pepper, to taste
  • 1/4 teaspoon salt
  • 8 cups mixed salad greens

http://www.eatingwell.com/recipes/mediterranean_tuna_antipasto_salad.html

 

PREPARATION

  1. Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.

TIPS & NOTES

  • Note:Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

http://www.eatingwell.com/recipes/mediterranean_tuna_antipasto_salad.html

 

We are going gluten-free – not out of choice but because my wife has been diagnosed with Hashimoto’s which necessitates going gluten-free. Not excited about this – it’s expensive and inconvenient and we are really missing some of our favorite foods. So now we are looking for gluten-free versions of those old favorites. Here’s one – fried rice. Thank you, Gluten Free on a Shoestring, for this recipe.

Ingredients
2-3 tbsp. vegetable oil (I use canola)
4 eggs, slightly beaten + a pinch of kosher salt
4 scallions (both white and green parts), thinly sliced
1+ tbsp. rice vinegar
2+ tbsp. La Choy soy sauce (or Brag’s Liquid Aminos)
1 cup frozen spinach (optional)
4 cups cooked chilled rice (e.g., brown, basmati, white)

FIRST: Heat large (nonstick) saucepan of sorts and add eggs, swirling to coat pan with thin layer of eggs. Cook 30 seconds.

THEN: Add rice & fry, stirring, until heated through (3 minutes). Stirring rice should break up & distribute layer of mostly cooked egg. Add oil, then vinegar & soy sauce (to taste), stirring to coat & stir fry until liquid is evaporated.

FINALLY: Stir in scallions & spinach until heated through (2 minutes). Salt if necessary.

Original recipe here…

Red Quinoa Salad

Ingredients

1 cup uncooked red quinoa
1/3 cup olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons finely minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups (1/2-inch) diced seeded tomato
1/2 cup (1/2-inch) diced seeded cucumber
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 ounces crumbled feta cheese (about 1/2 cup)
4 lemon wedges

red quinoa salad
 

Preparation

1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.

2. While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.

3. Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.

Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.

Note: MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit http://www.choosemyplate.gov.
Amanda Haas, Cooking Light Real Family Food
SEPTEMBER 2012

Watermelon Salad

Amy Ross’ Watermelon Salad

Juicy watermelon, tart citrus, and creamy avocado combine to make an unusual but delicious salad.

2 avocados

2 limes, juiced

1/2 red onion

1-2 lbs watermelon, seeded

1 tbsp olive oil

1/2 bunch cilantro

salt and pepper

WatermelonSalad
In a large bowl, add avocado, onion, and watermelon, all cut in chunks. cover with lime juice, drizzle with olive oil, toss with cilantro, salt and pepper.

Butternut Squash SoupSimple but delicious. My favorite combination!

Ingredients

4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/4 teaspoon salt
4 large shallots, peeled and halved
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons (1-inch) slices fresh chives
Cracked black pepper (optional)

Preparation

1. Preheat oven to 375°.

2. Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.

3. Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.