Pancetta & Greens Frittata
- 2 tablespoons extra-virgin olive oil
- 3 ounces pancetta or 3 strips bacon, cut into 1/2-inch pieces
- 2 cups sliced leeks, white and light green part only (see Tip)
- 2 1/2 cups sturdy greens, such as kale, radicchio or mustard greens, any tough stems removed, thinly sliced
- 1 16-ounce container liquid egg substitute, such as Egg Beaters, or 8 large eggs, beaten
- 1 cup shredded Asiago or Parmesan cheese
- 1/2 teaspoon freshly ground pepper
- Position rack in upper third of oven; preheat broiler.
- Heat oil in a large broiler-safe nonstick skillet or cast-iron skillet over medium-high heat. Add pancetta (or bacon) and cook, stirring frequently, until crisp, 2 to 3 minutes. Reduce heat to medium. Add leeks and continue cooking, stirring frequently, until the leeks have softened, 4 to 5 minutes more. Add greens and cook, stirring, until they are just beginning to wilt, about 1 minute.
- Meanwhile, whisk eggs, cheese and pepper in a bowl. When the greens are just starting to wilt, pour the egg mixture over the ingredients in the pan. Using a spatula, carefully scrape the eggs from the edges to the middle of the pan as they cook, allowing uncooked egg to flow under, about 3 minutes. When the eggs are nearly set, place the skillet under the broiler until the top is cooked and the eggs are slightly browned, about 2 minutes. Let stand 5 minutes.
- To release the frittata from the pan, run a rubber spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into wedges and serve.
Per serving: 238 calories; 15 g fat ( 6 g sat , 4 g mono ); 27 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 15 g protein; 1 g fiber; 595 mg sodium; 294 mg potassium.
Makes 1 loaf, 3 mini loaves, or 12 muffins
- 2 cups all-purpose flour
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ⅔ cup packed light brown sugar
- ½ cup canola oil
- 1 8-oz. can crushed pineapple in its own juice, drained, juice reserved
- ½ cup carrot juice
- 1 tsp. vanilla extract
- 1 cup finely grated carrots
- ½ cup raisins
- ½ cup chopped nuts, optional
1. Preheat oven to 350°F. Coat 9-inch loaf pan, 3 miniloaf pans, or 12-cup muffin tin with cooking spray.
2. Whisk together flour, cinnamon, ginger, baking powder, baking soda, and salt in bowl. Whisk together brown sugar, oil, 1/4 cup pineapple juice, carrot juice, and vanilla in separate bowl. Fold sugar mixture into flour mixture. Stir in pineapple, carrots, raisins, and nuts, if using. Scoop batter into prepared pan(s). Bake large loaf 50 to 60 minutes, miniloaves 35 to 45 minutes, or muffins 18 to 22 minutes, or until golden brown and toothpick inserted in center comes out clean. Cool in pan 5 minutes. Loosen edges, and turn out onto wire rack to cool completely.
30 minutes or fewer
- ½ cup coarsely chopped walnuts
- 2 tsp. olive oil
- 1 ½ lb. Brussels sprouts, halved
- 2 shallots, halved and sliced (¼ cup)
- 1 clove garlic, minced (1 tsp.)
- ¼ cup coarsely chopped dried cranberries
- 1 Tbs. agave syrup
- 1 Tbs. walnut oil
1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.
2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.
3. Stir in cranberries, agave, and 1 cup water. Partially cover skillet, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.
Original Recipe Yield 4 patties
- If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
- In a medium bowl, mash black beans with a fork until thick and pasty.
- In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
- In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
- Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
- If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
- In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
- In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Ultimate Vegan Chili
- 1 large onion, chopped (2 cups)
- 2 Tbs. olive oil
- 3 cloves garlic, minced (1 Tbs.)
- 1 chipotle chile in adobo sauce, drained and minced
- 8 oz. baby bella mushrooms, finely chopped (1½ cups)
- 2 8-oz. pkgs. seitan, chopped (3 cups)
- 3 Tbs. tomato paste
- 2 tsp. smoked paprika
- 2 tsp. dried oregano
- 1 ½ tsp. chili powder
- ¾ tsp. celery salt
- 3 15-oz. cans chili beans, such as Bush’s Best Chili Beans, partially drained, or 1 can each black beans, kidney beans, and pinto beans, partially drained
- 1 cup chopped carrots (2 to 3 large carrots)
- 2 Tbs. low-sodium tamari or soy sauce
- 1 Tbs. vegan Worcestershire sauce
1. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in mushrooms; cook 3 to 4 minutes, or until softened. Add seitan, tomato paste, paprika, oregano, chili powder, celery salt, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.
2. Add beans, carrots, tamari, and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.
Easy Vegetarian Supper Hash
Sunday was a day of utter exhaustion for me, which led to the creation of this “cheater” meal. It was mighty tasty, so I suppose that is the silver lining? I chose to use a frozen veg mix from Trader Joe’s that I am currently obsessed with. It contains green beans, carrots, corn, and peas, but any combo of your favorites will do nicely. The potatoes can be cooked up to a day ahead and kept covered in the refrigerator until ready to use as a way to save prep time on cooking day.
1 pound Yukon gold potatoes, scrubbed (halved if large)
1 pound Trader Joe’s “Organic Foursome” frozen vegetable mix
3 tablespoons olive oil
1 small yellow onion, diced
2 large garlic cloves, minced
1 can (15-ounces) kidney beans, drained and rinsed
1/4 cup fresh lemon juice
1/4 cup chopped fresh dill
sea salt and fresh ground black pepper
Step One: Bring a large pot of water to boil. Add potatoes and cook until fork tender (about 12 minutes). Drain potatoes and allow to cool before handling. Once cooled, chop potatoes into large pieces
Step Two: In the same pot, prepare frozen vegetables according to package instructions.
Step Three: While frozen vegetables are cooking, heat oil over medium in a large pan. Add onion and garlic and sauté 4 minutes. Add garlic and potatoes and continue to sauté until potatoes begin to brown, about 8-12 minutes.
Step Four: Add cooked vegetable mix, beans, and lemon juice. Season with salt and pepper and allow to cook until beans are heated through. Remove from heat, stir in dill, and serve.
Source: A Robot Heart Recipes Original.
Macaroni & Cheese
9 g fat (5 g saturated)
450 mg sodium
Ask Americans what they would eat for their last meal on earth and most would likely tell you mac and cheese. Too bad restaurants and frozen-food purveyors start their macaroni and cheese with a base of cream and butter—a recipe for caloric calamity. This version is based on bechamel—butter, flour, and milk—which helps cut the calories in half. We add jalapenos and prosciutto for some spicy, smoky goodness; feel free to leave them out.
2 Tbsp butter
1/2 yellow onion, minced
2 Tbsp flour
3 cups milk
2 cups shredded extra-sharp Cheddar
Salt and black pepper to taste
1 lb elbow macaroni, penne, or shells
1/4 cup chopped Pickled Jalapenos
2 oz prosciutto or ham, cut into thin strips
1/2 cup panko bread crumbs
1/4 cup grated Parmesan
How to Make It:
* Preheat the oven to 375°F.
* Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft and translucent (but not browned), about 3 minutes. Add the flour and stir to incorporate into the butter. Pour in the milk a few tablespoons at a time, using a whisk to incorporate the flour and prevent lumps from forming. When all the milk has been added, allow the sauce to simmer for 10 minutes, until it begins to thicken. Stir in the cheese and season with salt and pepper.
* Cook the pasta according to the package instructions until al dente, drain, and return to the pot. Add the cheese sauce, jalapenos, and prosciutto and stir to fully incorporate. Divide the mixture among 6 individual crocks or pour into a large baking dish. Top with the bread crumbs and sprinkle with the Parmesan.
* Bake for 10 minutes. Turn on the broiler and broil until the bread crumbs are golden brown and crispy, about another 3 minutes.
Makes 6 servings / Cost per serving: $1.03
The potential to innovate any recipe is bound only by your immagination, but you’ll find loads more savory suggestions when you order Cook This, Not That!
Check it out: You can boost the health profile (and the hungers-quashing potential) of your mac and cheese by adding any of the following to the pasta when you toss it with the cheese sauce.
* 1 cup caramelized onions
* 2 cups roughly chopped or cherry tomatoes
* 6 oz grilled chicken and 1 cup sauteed mushrooms
* 2 cups chopped steamed or sauteed broccoli
Main Course Salads
Grilled Sausages with Figs and Mixed Greens
- Prepare grill (medium-high heat). Brush sausages and onions with 3 tablespoons dressing; grill sausages until cooked, 15 minutes, and onions until charred, 10 minutes. Toss greens with remaining dressing; mound on plates. Slice 4 sausages (reserve 2 for pizza). Top greens with sausages, cheese, figs, and mint.
This is an extremely easy recipe, and mostly inexpensive but for the goat cheese ($8 for 5.2oz, and that was on sale). All the other things on the list are basically pantry items, and ricotta from the dairy section of your grocery store (usually found near sour cream) costs about $2.50. If you want to make this totally vegetarian, you can replace the ground turkey with another cup of lentils - I’m sure that’d be equally delicious.
Adapted from this recipe from The Kitchn.
- 1 cup cooked french green lentils
- 1/2 pound ground turkey
- 2 large eggs, lightly beaten
- 2/3 cup breadcrumbs (I used Progresso’s Italian breadcrumbs)
- 1/2 cup low-fat ricotta
- 1/4 cup goat cheese (I used Chavrie’s original)
- 2 tbsp red onion, minced
- 1 large clove of garlic, minced
- 2 tbs fresh parsley, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried dill
- 1/2 tsp kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 tsp smoked paprika
- Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.
- Grind up the lentils in a food processor until they become mushy. (You might need to add some olive oil to help this along a little.) Put them in a large mixing bowl and add all the remaining ingredients. Mix together with a wooden spoon.
- Form 2-inch balls (about 1.5 tbsp) and place on the baking sheet.
- Bake on the middle rack for 16-22 minutes, until the meatballs are golden brown. Remove from the oven and let them cool slightly.
- If you like, you can make a quick yogurt sauce to go with them. I used greek yogurt, lemon juice, black pepper, and fresh cilantro on mine for dinner, but the meatballs are fine without them. Eat with some garlicky couscous.