Red Pepper Couscous

Recipe from BOSH

Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

Not only is this a cinch to make, but it’s delicious and beautiful and perfect for company.  It also makes a stupendous base for nourish bowls and even eggs over easy.

1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto OR Trader Joe’s Organic Roasted Red Pepper and Almond Pesto Sauce (Trader Joe's pesto is not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder

1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Spinach, Feta, and Artichoke Breakfast Bake

Recipe from Skinnytaste.com

Husband-Tested in Alice’s Kitchen

Servings: 8

The ingredients can be prepared in advance and baked later.  This dish can be baked and then frozen for another time.

1 (10-ounce) package frozen chopped spinach, thawed, all excess liquid squeezed out

½ cup scallions, finely chopped

¾ cup chopped artichokes (from canned), drained and patted dry

1/3 cup diced red pepper

1 clove garlic, minced

1 Tablespoon fresh dill, chopped

8 large eggs

4 large egg whites

¼ cup fat free milk

2 Tablespoons grated Parmesan cheese

1¼ teaspoon kosher salt

¼ teaspoon ground pepper

½ cup crumbled feta cheese

Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil.

Spray a casserole dish with nonstick pray. In a small bowl combine
spinach, scallions, artichoke, red pepper, garlic and dill. Pour into
the casserole dish spreading evenly.

In another bowl, whisk together the eggs, egg whites, milk, Parmesan, salt and pepper. Mix in feta cheese and pour over vegetables.  
Bake until a knife inserted near the center comes out clean, 32 to 35 minutes. Let stand 8 to 10 minutes before cutting into 8 pieces.

Nutritional Information: Portion Size: 1/8th slice • Points +: 3 • Smart Points: 4
Calories: 128 • Fat: 7 g • Saturated Fat: 3 g • Protein: 11 g • Carb: 4 g • Fiber: 1 g
Sugar: 1 g  • Sodium: 439 mg • Cholesterol: 196 mg

Spinach, Feta, and Artichoke Breakfast Bake
served with Slow Cooker Pinto Beans & Grapes

Classic Calzones

Serves 4

Recipe from Everyday Food

Adapted and Husband-Tested in Alice’s Kitchen

This will be more of a “how-to” than a recipe because there are so many ways to fill a calzone.  To make these even easier for a weeknight meal, prepare and then freeze the pizza dough in advance, then all you’ll need to do is thaw it, roll it out and fill it.  Then you’re good to go!  Below is the original recipe from Everyday Food, then after that you’ll see my adaptations and other options.

Everyday Food Recipe:

Olive oil, for brushing

All-purpose flour, for work surface

1 pound pizza dough, thawed if frozen (or whole-wheat pizza dough)

1/3 cup marinara

1/4 pound thinly sliced salami

6 ounces fresh mozzarella, thinly sliced

Salt

Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread marinara on bottom half of dough, leaving a 1-inch border. Top marinara with salami and mozzarella. Fold top half over and roll and pinch edges to seal. Brush off excess flour.

Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.

Alice’s Recipe:

Since the calzones were just for my husband and me, I used ½ batch of homemade pizza dough or whole-wheat pizza dough.  It was in the freezer, so the night before I made the calzones; I thawed the dough in the fridge.  I then preheated my baking stone in the oven to 425 F.  While the oven heated up, I sprinkled my wooden pizza paddle with cornmeal so that the calzones would easily slip onto the baking stone. I also sautéed in a bit of olive oil, about 2 cups of chopped broccoli, ½ cup chopped red pepper, about 6 fresh chopped mushrooms and 1 clove of garlic, minced in a small non-stick skillet.  I divided the pizza dough into 2 balls.  Then I rolled out each ball of dough on a floured board so that each round was about 8 inches or so.  I spread a thin layer of jarred spaghetti sauce (about 2 Tablespoons) onto half of each round, leaving an inch around the edge.  Then I topped the sauce with the veggies, dividing the veggies evenly between the two rounds.  I placed 2 slices of provolone cheese on top of the veggies on each round.  Then I folded the uncovered half over the veggie-cheese mixture.  I crimped the edges to keep the filling from oozing out.  I brushed each calzone with a bit of olive oil and then sprinkled them with a bit of sea salt. Using two large spatulas, I transferred the calzones onto the pizza paddle.  I opened the hot oven door and then using a jerking motion, scooted the calzones onto the stone.  They baked for 25 minutes.  Then I used some tongs to grab the calzones and put them on a rack to cool a bit.  Fabulous!  I think you could use any kind of vegetable cheese combo you like.  It seems a great way to use up leftovers. If you use meat, you’ll need to cook it in advance before filling, just like you would if making a pizza.

Other ideas:  

1. mushrooms, artichokes and fontina

2. broccoli, ham, cheddar

3. spinach, ricotta, mozzerella

4. chicken sausage, pear, brie

5. chocolate, ricotta with confectioners sugar, walnuts

Leftover veggies never tasted so good!  YUM!

Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing

Recipe by creamtea via Food52.com

Husband-Tested in Alice’s Kitchen

Serves 6 as a side dish

When the cicadas are singing and the sweet corn comes in, it’s time to make a salad to celebrate the coming of summer.  This lovely, tasty salad of summer’s vegetables and herbs coated with a light buttermilk dressing is perfect for a picnic. 

For the salad:

1 shallot, halved lengthwise and thinly sliced

3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife

2-3 cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice

1 red or yellow sweet pepper, seeded, ribs removed and diced

1 small handful fresh dill, minced

¼ cup minced fresh parsley

Crumbled Feta cheese

For the dressing:

¼ cup buttermilk

2/3 cup plain nonfat or low fat yogurt

1 Tablespoon white-wine vinegar

3 Tablespoons minced sweet onion

1 clove garlic, minced

¼ cup extra-virgin olive oil

Kosher salt and freshly ground pepper to taste

Sprinkle the shallot slices with ½ teaspoon salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel.

Meanwhile, in a large bowl toss the corn kernels lightly to separate them.

Add the shallot and the remaining salad ingredients and toss again to combine.

In a jar, combine the buttermilk, vinegar, onion, yogurt, olive oil and garlic.  Place a lid on the jar and shake to combine. Season with freshly ground pepper and Kosher salt to taste. (You will have more dressing than you need for this salad.  Save the extra for another salad.)

Drizzle the salad with a bit of the dressing, just to lightly coat.  Serve the salad slightly chilled, garnished with the feta cheese.

Pork (or Chicken) and Bok Choy Stir-Fry

Recipe from Pillsbury Cook Light Eat Right May 1990
Husband-Tested in Alice’s Kitchen
Serves 4

I make this quick, low calorie dinner often because it's a favorite with the man of the house. If pork tenderloin is not available, substitute boneless skinless chicken breasts. Serve this dish over brown rice.

2 Tablespoons reduced sodium soy sauce
2 Tablespoons vinegar
½ teaspoon ginger
1 garlic clove, minced
1 lb. pork tenderloin, thinly sliced or boneless, skinless chicken breasts, cut into bite-sized chunks
No-stick cooking spray
6 stalks bok choy, sliced in 1 inch pieces (If stalks are really wide, slice them in half lengthwise and then cut them into 1 inch pieces.)
1 medium pepper, cut into 1 inch pieces
1 Tablespoon water
¼ cup water
2 teaspoon cornstarch
1 Tablespoon toasted sesame seeds*

In a bowl, combine soy sauce, vinegar, ginger & garlic.
Place pork slices in bowl and marinate at least 10 minutes.
Spray large skillet with cooking spray. Drain pork and then add to skillet.
Stir-fry 3-5 minutes until no longer pink.
Add bok choy, red pepper & water; cover & steam for 5 minutes or until vegetables are crisp tender.
In small bowl, combine ¼ cup water & cornstarch. Add mixture to skillet.
Cook until thickened, stirring constantly.
Sprinkle with sesame seeds.
Serve with brown rice.

Per Serving: Calories 200; Carbohydrates 6 gm; Fat 6 gm; Sodium 250 mg. Dietary Fiber 2 gm

*To toast sesame seeds, place sesame seeds in a dry skillet. Turn heat to medium low. Watch carefully and stir until the seeds are toasty color. Remove from skillet.