rating: 9

Broccoli-Cheddar Soup
(Food Network magazine, Oct. 2011)
serves 4
active time: 35 min.
total time: 35 min.
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth (I used veggie chicken broth)
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets (I would add 3 cups)
1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)- I added 2 cups
Croutons, for topping (optional)
Directions:

Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired.

Per serving: Calories 589

rating: 9

Pasta with Tomato-Gorgonzola Cream
(Copyright 2008 Lynne Rossetto Kasper)
serves 4

6 tablespoons extra-virgin olive oil
4 large shallots, finely chopped
Generous pinch hot red pepper flakes
Salt and freshly ground black pepper
2 large cloves garlic, minced
1/2 tight-packed cup chopped fresh basil leaves
2 generous tablespoons tomato paste
1/2 cup dry white or red wine
2 28-ounce can whole tomatoes, drained and crushed
2 cup heavy cream (I used 1 cup)
3/4 cup creamy Gorgonzola or blue cheese, crumbled (I used about 1/2 a cup)
1.5 pounds pasta such as corkscrew, fusilli or rotelle

1. Heat oil in 10-inch straight-sided saute pan over medium high. Add shallots, red pepper flakes and black pepper and saute about 3 minutes until shallots are softened and starting to turn clear. Adjust heat to prevent browning. Add garlic and basil and saute over medium heat about 30 seconds. Add the tomato paste, blend in and saute 30 seconds.
2. Add wine and simmer over medium-high heat until reduced to nothing. Stir in tomatoes and simmer, uncovered, at a lively bubble over medium-high 2 to 3 minutes, stirring often, until thick and rich tasting. Remove from heat, cover and let stand 5 to 10 minutes. Can be made ahead to this point and refrigerated up to 2 days.
3. Bring 4 to 6 quarts well-salted water to a rolling boil. Add the pasta and cook, partially covered, about 10 minutes or until just tender. There should be a little bite to the noodle. Drain in a colander.
4. Bring sauce to a simmer while pasta cooks. Stir in 1/2 cup cream and simmer 1 minute. Taste for seasoning. Hold, covered, until pasta is done.
5. Add drained pasta and remaining 1/2 cup cream to sauce; stir over medium heat 1 to 2 minutes. Add cheese and stir gently just until combined and cheese is melted. Taste for salt and pepper. Serve hot.

rating: 3

Wild Mushroom & Lentil Cottage Pie
(Cooking Light, Dec. 2009)
serves 8

Topping:
1 1/2 pounds cubed peeled Yukon gold potato
1 1/2 teaspoons salt, divided
2/3 cup low-fat buttermilk
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
Dash of ground red pepper

Filling:
1 cup dried petite green lentils
4 cups water
1/2 teaspoon salt
1 bay leaf
2 1/2 cups organic vegetable broth, divided
3 tablespoons all-purpose flour
1 tablespoon olive oil
1 1/2 cups finely chopped onion
1 cup finely chopped carrot
1/2 cup thinly sliced celery
4 (4-ounce) packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1 tablespoon white truffle oil
Chopped chives (optional)

Preparation

1. To prepare topping, place potato and 1 teaspoon salt in a medium saucepan; cover with water. Bring to a boil. Cook 20 minutes or until very tender; drain. Return potato to pan. Add buttermilk, 1/2 teaspoon salt, black pepper, nutmeg, and red pepper to potato; mash with a potato masher until smooth. Set aside.
2. Preheat oven to 375°.
3. To prepare filling, combine lentils, 4 cups water, 1/2 teaspoon salt, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes or until lentils are tender. Drain, and set aside.
4. Combine 1/2 cup vegetable broth and flour in a small bowl, stirring with a whisk until well blended. Set flour mixture aside.
5. Heat olive oil in a large skillet over medium heat. Add onion, carrot, celery, and mushrooms; cook for 7 minutes, stirring occasionally. Stir in remaining 2 cups broth. Add sherry, soy sauce, tomato paste, thyme, and lentils to mushroom mixture. Bring to a simmer over medium-high heat. Stir in flour mixture, and cook until mixture thickens (about 2 minutes), stirring constantly with a whisk.
6. Spoon lentil mixture into a 2-quart casserole; top with potato mixture, spreading evenly. Bake at 375° for 25 minutes or until potatoes are golden. Drizzle truffle oil over potatoes. Garnish with chopped chives, if desired.

per serving: 235 calories

rating: 3

Tofu Tomato Soup with Parmesan Toast
(Slim & Scrumptious, Joy Bauer)

serves 4
1 medium onion, diced
8 ounces silken tofu, drained and cut into large cubes
2 medium carrots, peeled and diced
Kosher salt & black pepper
2 cloves garlic, crushed
Black pepper
3 tablespoons no-salt added tomato paste
4 slices whole grain bread, for Parmesan toast
1 (28-ounce) can diced fire-roasted tomatoes (I used plain diced tomatoes)
4 tablespoons grated Parmesan cheese, for Parmesan toast
To prepare the soup, liberally coat a large pot or Dutch oven with oil spray, and preheat it over medium heat.

Add the onion, carrots, and garlic and sauté for 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.

Stir in the tomato paste and cook, stirring constantly, for 1 minute.

Add the canned tomatoes and 28 ounces (1 filled tomato can) of water. Bring the soup to a boil, cover the pot, reduce the heat to low, and simmer for 15 minutes.

Preheat the oven to 400°F for the Parmesan toasts.

Stir in the tofu and simmer, uncovered, for 15 minutes, or until the vegetables are tender.

While the soup is simmering, prepare the Parmesan toasts: Place the bread slices on a baking sheet and lightly mist them with oil spray. Bake for 8 to 10 minutes in the preheated oven. Flip the bread over, sprinkle the top of each slice with 1 tablespoon of the Parmesan cheese, and season with black pepper to taste. Bake for another 3 to 5 minutes, or until the cheese is melted and the bread is toasted. Cut each slice into 4 equal triangles. Set aside.

Puree the soup, in small batches, in a blender until completely smooth. (Alternatively, use an immersion blender to puree the soup directly in the pot.) Season it with salt and pepper to taste. Serve with the Parmesan toasts.
per serving: 231 calories

rating: 9.4

Beth’s Squash Casserole
(Country Living, April 2010)

serves 8
working time: 15 min.
total time: 1 hour

butter, for greasing dish
1 pounds yellow summer squash, trimmed and sliced 1/4″ thick
1/2 small sweet onion, such as Vidalia, peeled and diced
1 cup water
1 tsp salt
1 large egg
1/2 cup mayonnaise
1/2 cup grated Cheddar
1/4 tsp freshly ground pepper
1/2 cup crushed butter crackers (about 12), such as Ritz

1. Preheat oven to 350 degrees F. Butter a 2-qt. casserole dish.
2. Place squash and onion in a medium saucepan with water and 1/2 tsp salt. Cover and cook over medium heat until squash is tender, about 15 minutes. Drain and cool.
3. Put squash into a bowl and beat with an electric mixer; the mixture should remain somewhat chunky. Add egg, mayo, Cheddar, remaining 1/2 tsp salt, and pepper and mix until combined. Pour squash mixture into prepared dish, top with cracker crumbs, and bake for 30 minutes.

per serving: 195 calories

rating: 7

Black-eyed Pea Cakes with Beer-Braised Turnip Greens
(Cooking Light, Jan./Feb. 2012)

YIELD: Serves 4 (serving size: 1 cup greens, 2 cakes, and 1 1/2 teaspoons nuts)
HANDS-ON:35 Minutes
TOTAL:1 Hour, 25 Minutes

Cakes:
1/4 cup uncooked quinoa
1/2 cup organic vegetable broth
2 cups canned black-eyed peas, rinsed, drained, and divided
2 garlic cloves, chopped
1/2 cup panko (Japanese breadcrumbs)
1/2 cup finely chopped red onion
1 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
2 large eggs, lightly beaten
1 tablespoon olive oil, divided

Greens:
2 teaspoons olive oil
1 1/2 pounds turnip greens, coarsely chopped
6 ounces light beer
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
4 garlic cloves, chopped
1 tablespoon red wine vinegar
2 tablespoons pine nuts, toasted (I omitted)

Preparation:

1. To prepare cakes, place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain well. Combine broth and quinoa in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork.

2. Combine 1 cup peas and 2 garlic cloves in a food processor; process until peas make a thick paste. Combine pea mixture, remaining 1 cup peas, panko, and the next 6 ingredients (through eggs) in a large bowl. Stir in quinoa. Divide mixture into 8 portions, shaping each into a 1/2-inch-thick patty.

3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add 4 patties; cook 4 minutes on each side or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil and patties. Keep warm.

4. To prepare greens, heat a large Dutch oven over medium heat. Add 2 teaspoons oil; swirl to coat. Add greens, beer, and next 4 ingredients (through 4 garlic cloves); bring to a boil. Cover, reduce heat, and simmer 30 minutes or until tender, stirring occasionally. Stir in vinegar. Serve with pea cakes; sprinkle with nuts.

rating: 3

Tomato-Cheddar Strata with Broccoli
(Country Living magazine)
serves 8
working time: 15 min.
total time: 2 hours, 15 min.
Ingredients:

4 1/2 cup(s) (about three-quarters of a French loaf) 1-Inch Bread Cubes
Butter, for greasing dish
6 ounce(s) Shredded Cheddar (About 1 1/2 Cups)
1 cup Halved Grape Tomatoes
1 cup Frozen Broccoli Florets
1 1/2 tbsp Chopped Fresh Italian Parsley
8 large Eggs
3 cups Milk
1 1/4 tsp Salt
1/8 tsp Freshly Ground Pepper
4 ounces (1/2 cup) Ricotta Cheese
1 tsp Herbes De Provence
Directions:

Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley.
In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over bread and gently press to soak every cube. Add dollops of ricotta over top. Sprinkle strata with herbes de Provence and remaining Cheddar. Cover and refrigerate for several hours or up to overnight.
Remove strata from refrigerator and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake until strata is puffed and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes. Garnish with remaining parsley. Serve warm or at room temperature.
per serving: 299 calories

rating: 9

Lentil Sweet Potato Apple Soup
(www.thesoupergirl.com)

Serves eight
time needed: about an hour

Ingredients:

1 tbsp. canola oil
1 onion, diced
½ tsp. minced fresh ginger
½ tsp. cumin
½ tsp. chili powder
½ tsp. paprika
2 lg. sweet potatoes, peeled and chopped
3 lg. carrots, peeled and chopped
1 apple (Gala or similar), peeled and chopped
½ c. lentils, rinsed
4 c. vegetable broth or water (I used veggie broth)
Plain yogurt
Salt and pepper, to taste

1. Heat the oil and add the onions. Cook for several minutes until soft.

2. Add the spices as well as the vegetables, apples, and lentils.

3. Stir thoroughly.

4. Add the broth and stir again.

5. Bring to a boil and then a steady simmer.

6. Cook, covered, until the vegetables and lentils are soft.

7. Puree with an immersion blender.

8. Season to taste.

9. Garnish with a dollop of yogurt.

rating: 8.9

Provolone Ziti Bake
(www.tasteofhome.com)

makes 8 servings
prep: 20 min.
bake: 65 min.
Ingredients:

1 medium onion, chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cans (28 ounces each) Italian crushed tomatoes
1-1/2 cups water
1/2 cup dry red wine or reduced-sodium chicken broth (I used red wine)
1 tablespoon sugar
1 teaspoon dried basil
1 package (16 ounces) ziti or small tube pasta
8 slices provolone cheese
Directions:
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, water, wine, sugar and basil. Bring to a boil; remove from the heat. Stir in ziti.
Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 1 hour. Top with cheese. Bake, uncovered, 4-6 minutes longer or until ziti is tender and cheese is melted.

1-1/2 cups equals 381 calories

rating: 9.8

Moroccan “Beef” Stew
(O magazine, Jan. 2012)

Active time: 25 minutes
Total time: 1½ hours

Serves 6

Ingredients:

2 Tbsp. olive oil, divided
1¼ pounds beef chuck, trimmed and cut into ¾ cubes (I used 2 bags of Gardein’s Beefless Tips)
2 tsp. salt, divided, plus more to taste
½ tsp. ground black pepper, divided, plus more to taste
3 cloves garlic, finely chopped
1 large carrot, chopped
1 large yellow onion, chopped
1 tsp. ground cumin
1 tsp. sweet paprika
½ tsp. ground cinnamon
½ tsp. ground ginger
6 cups beef or chicken broth (I used vegetarian beef broth)
2 (15-ounce) cans chickpeas, rinsed and drained
½ cup dried spaghetti, broken into 1-inch pieces
6 Tbsp. chopped cilantro, for garnish (optional)- I omitted
1 large lemon, cut into 6 wedges- I omitted

Directions:

Heat 1 Tbsp. oil in a large Dutch oven or heavy pot over medium-high heat. Add beef, 1 tsp. salt, and ¼ tsp. pepper and cook, stirring occasionally, until no juices remain and meat is browned, about 10 minutes.

Add remaining 1 Tbsp. oil, garlic, carrot, onion, and ½ tsp. salt and cook until vegetables are softened, 6 to 8 minutes. Stir in cumin, paprika, cinnamon, and ginger and cook, stirring constantly, 1 minute. Add broth and bring to a boil, scraping up any browned bits. Reduce heat to medium-low, cover, and simmer until beef is just tender, about 45 minutes; skim off and discard any foam on surface while cooking, if needed.

Add chickpeas, spaghetti, ½ tsp. salt, and ¼ tsp. pepper and continue to cook, covered, until spaghetti is al dente, 10 to 15 minutes more.

To serve: Season to taste with salt and pepper, then ladle soup into bowls and garnish with cilantro (if using) and lemon wedges on the side.

Freeze up to 8 weeks.