Strawberry Mascarpone Tarts

It all started with this one
then this one, plus two more that I forgot to take pictures of
Keep going down and you will see what happened with the leftover dough. I really need to stop watching foodnetwork.

I really enjoyed these. I am going to try them next time rolled in cinnamon sugar, topped with diced apples and drizzled with melted caramel. Yum!

8 ounce Pizza Dough
1/2 cup Sugar
1 tsp Kosher salt
1/4 cup balsamic vinegar
8 large strawberries finely diced and hulled
4 ounces mascarpone cheese, whipped

Makes about 12 tarts

"Special equipment: 3-inch round cookie cutter
Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan.
Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat."
Put the strawberries in a bowl and sprinkle with a small amount of sugar if they are not very sweet. Let stand about 10 minutes. To assemble the tarts spread about two teaspoons of mascarpone on each crisp round and with a spoon add about one tablespoon of diced drained strawberries on the top of each. Drizzle a little balsamic vinegar over each tart and serve right away.

Peanut Butter Heart Cups

I thought this was a quick cute idea to make for Valentine Day.

Prep time: 25 minutes
Cook time: 2 minutesThese tiny cups made out of chocolate and filled with peanut butter filling are the perfect treat at the end of a Valentine dinner.
Brought to you by: What you need
36 NESTLÉ BUTTERFINGER or Milk Chocolate Hearts, unwrapped, divided
15 small candy paper liners
1 cup of creamy peanut butter
1 cup of powdered sugar
1 tablespoon of butter, softened

How to do it
MICROWAVE 21 Nestlé Hearts in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The Nestlé Hearts may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. With a small pastry brush, coat inside of 15 small candy paper liners with melted chocolate.

REFRIGERATE for 20 minutes; coat any thin spots. Refrigerate for an additional 30 minutes or until firm.

BEAT peanut butter, sugar and butter in small mixer bowl until creamy.

PEEL paper gently from chocolate cups. Fill each cup with 1 tablespoon peanut butter filling. Before serving, top each cup with 1 Nestlé Heart. Store in refrigerator.

Super Bowl Pumpkin Spice Cake Recipe

1 (18.25 oz.) box spice cake mix
1 (15 oz.) can pumpkin pie filling
3 large eggs
1/3 cup apple juice

Frosting:
4 (8 oz.) packages cream cheese, softened
1 stick (1/4 lb.) unsalted butter, softened
1 cup confectioners' sugar, sifted
1 teaspoon vanilla extract
1/4 teaspoon each yellow, orange and green food coloring
6 pretzel sticks
22 peanut M&M's in 2 colors
2 Hershey's Hugs
1 chocolate football candy

Preheat oven to 350°F. Grease and flour a 9-by-13- inch baking pan; set aside.
Combine cake ingredients in large bowl. Mix on low speed for 30 seconds; scrape sides of bowl. Beat on medium-high speed for 2 minutes. Spread batter in pan.
Bake until a toothpick inserted in center comes out clean, 32 to 35 minutes. Cool on a rack for 10 minutes. Turn cake out onto rack and cool completely.
Beat together cream cheese, butter, confectioners' sugar and vanilla until smooth and fluffy. Set aside 3 (1/4-cup) portions of frosting. Leave 1 white. Tint 1 with yellow food coloring and another with orange. Tint remaining frosting with green food coloring; spread evenly over cooled cake.
Spoon white frosting into a pastry bag fitted with a small, round tip. Spread yellow frosting over 1 'end zone' and orange frosting over other. Pipe yard lines and end zone lines on cake. Use remaining frosting to write names of teams in end zones.
Use frosting and 3 pretzels to construct each 'goal post'; stick a goal post in each end zone. Arrange 'players,' 'refs' and 'ball.'"

Baked Buffalo Chicken Strips with Blue Cheese Dip Recipe

2 pounds boneless, skinless chicken breasts
1 1/2 cups plus 1/2 cup buttermilk
2/3 cup hot sauce
1 cup sour cream
5 ounces blue cheese, crumbled
1/2 tablespoon white wine vinegar
1 1/2 teaspoons Worcestershire sauce
Salt and pepper
8 ounces Ritz crackers (2 sleeves)
3 tablespoons Buffalo wing seasoning mix
4 tablespoons canola oil
6 large celery ribs, cut in quarters lengthwise

1. Cut each chicken breast into 4 strips, lengthwise, and place in a large bowl. In a separate bowl, whisk together 1 1/2 cups buttermilk and hot sauce until blended. Pour over chicken; mix until chicken is coated. Cover and refrigerate for 1 hour.
2. Make dip: In a medium bowl, combine sour cream, 1/2 cup buttermilk, blue cheese, vinegar and Worcestershire sauce. Whisk to mix well. Season to taste with salt and pepper. Cover and refrigerate.
3. Preheat oven to 350ºF. Mist 2 large baking sheets with cooking spray. In a food processor, pulse crackers until crushed. Add seasoning mix and pulse to combine.
4. Spread cracker mixture on a large platter. Remove chicken from marinade and carefully dredge each strip in cracker mixture.
5. In a large skillet, warm 2 Tbsp. oil over medium-high heat until shimmering. Add half of chicken and cook, turning, until brown and crisp on all sides, 2 to 3 minutes. Place on baking sheet. Repeat with remaining oil and chicken.
6. Place baking sheets in oven and bake until chicken is cooked through, 8 to 10 minutes. Serve chicken hot with celery and blue cheese dip."

Chicken Lettuce Wraps

1-1/2 pounds boneless skinless chicken breasts, cubed
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted

In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken juices run clear. Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up."

Cherry Coconut Granola

I got this off of Megan's blog, she is listed as one of my follow so check out her blog. You will have to go to her blog to see where she got it from. :o)
I did a few things different, I add flax seed to mine, no vanilla and I added raisins and cut a little of the honey out. We love it, we eat it on top of vanilla yogurt.

1 c. shredded or shaved unsweetened coconut
4 T. unsalted butter
1/4 c. honey
1/2 t. sea salt
3 c. whole rolled oats
1/4 c. sesame seeds
1/4 c flax seeds
1 c. Pecans
3 T. brown sugar
1 c. chopped dried cherries
1/2 c. raisins
Heat the oven to 275°. Line a cookie sheet with parchment and spread the coconut on it in a single layer. Toast in the oven for about 5-7 minutes, or until lightly browned. Timing will vary according to how fine the coconut is shredded. Keep your eye on it. Burnt coconut is NOT fun. Remove from the oven and place in a bowl to cool.
Melt the butter in a large pot over low heat. Add the honey, vanilla and salt and stir well. Pour in the oats, sesame seeds and nuts. Stir well to combine. Add the brown sugar and stir gently to combine. Transfer to cookie sheet (whether you leave the parchment on it is up to you. I did initially but ended up taking it off halfway through the baking as it was slipping all over the place)
Toast the granola, stirring every 15-20 minutes until the mixture is golden brown, about an hour. Remove tray and allow to cool slightly. Transfer to a large bowl and add cherries and coconut, stirring well to combine.
KATE’S NOTES:
Be sure to use whole rolled oats for this recipe. The thickness will hold up better and overall, the taste and nutrition of whole rolled oats is superior. When I’ve made granola previously, I have used barley flakes and if you can find those, they make a nice addition to any scratch granola recipe.
http://aprilshomecooking.blogspot.com/"

Lemon Pasta with Shrimp

6 servingsIngredients

2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
2 lemons, zested and juiced
Preheat the oven to 400 degrees F.
Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot."

Tabbouleh Salad

As I was pulling down my Mandolin that my husband bought me years ago and I was never able to figure out, I have no idea why I could not figure it out, because all I did was pull it down and start slicing. Then on top it off I noticed a Pamper Chef box on top of the Mandolin and it was a very fine grater that I must had stored up there years ago (I know, I own too much stuff.) anyhow I think I am in love with it. I have never seen lemon peel grate so fine. I can't wait to try it on a carrot cake and so many other recipes. :o)

1 cup water
3/4 cup bulgur
1 teaspoon ground cumin
2 lemons, zested and juiced
1/3 cup extra-virgin olive oil
1/4 cup freshly chopped mint leaves
1/2 cup freshly chopped flat-leaf parsley
4 scallions, whites and greens, chopped
2 plum tomatoes, seeded and chopped
1/2 seedless cucumber, peeled and chopped (I did not peel mine, I like the skin. I ran it through my mandolin then sliced it into very small cubes)

Salt to taste
In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes.
In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving"

Pepper Steak Sandwich

These are really good, you need to give them a try and so easy to make. I put all my seasoning on it and let it sit on the counter covered while I went to Church. My house is always cold (about 63 degrees) but I my meat to be close to room temp before I starting cooking them.

1 pound beef sirloin, cut into thin 2 inch strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise

Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
Preheat oven on broiler setting.
Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve."

Apple Cinnamon Oatmeal Casserole

Adding Apples, raisins, pecans and dried cherries to mixture

Here it is all mixed up
Adding to crocks to put in the fridge for tomorrows breakfast.
Crumb topping and getting ready for the oven.

2 cups half-and-half or milk
1/4 cup packed brown sugar
1 tablespoon butter
1/2 teaspoon salt
1 cup quick-cooking oats
2 tablespoons ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped pecans
1/2 cup raisins
2 tablespoons dried cherries
Cinnamon Oat Nut Topping, recipe follows
Preheat the oven to 350 degrees F. Grease a medium casserole dish.
Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook's Note: If the casserole seems dry, add milk to moisten.
Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve.

Cinnamon Oat Nut Topping:
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
2 tablespoons chopped pecans
3 tablespoons oats
Butter, to dot the top
Combine all ingredients in a small bowl until well combined"

Fruit Salsa and Cinnamon Chips

This has got to be one of my favorite things to eat. I could eat this all week and nothing else. :o)

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture"

White Chocolate Macadamia Nut Cookies

1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped
1 (6.5 ounce) jar macadamia nuts, chopped
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks."

Coconut cake

1 (18.25 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package frozen whipped topping, thawed
1 (8 ounce) package flaked coconut

Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated."

Chicken Divan

1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken breast
1 (10.75 ounce) can condensed
cream of mushroom or cream of chicken

1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs


1.Preheat oven to 450 degrees F (230 degrees C).
2.Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
3.Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4.Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown"

Pasta Salad Recipe

1/2 teaspoon salt, plus more for seasoning
1 pound bow tie pasta
1 cup store-bought balsamic vinaigrette dressing
1/4 cup mayonnaise
2 cups halved cherry tomatoes
1/2 cup can sliced mushrooms
2/3 cup pitted olives
1/2 diced green bell pepper
1/2 teaspoon freshly ground black pepper
Grated Parmesan, for topping

Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.
While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar.
Drain the pasta well, transfer to a large serving bowl, and let cool. Add the tomatoes, mushrooms, olives, green pepper, salt, to taste, and the black pepper. Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve."

Scooped Out Cupcake Tarts

3 cups cake flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons baking powder
3 sticks butter, room temperature
2 1/3 cups sugar
3 large egg whites
2 teaspoons vanilla extract
1 1/2 cups buttermilk, room temperature
Sweetened whipped cream, for topping
Seasonal fruit, for topping
Mint sprigs, for garnish
Directions
Preheat the oven to 350 degrees F.
Sift all the dry ingredients into a large bowl and set aside.
In a large bowl add the butter and the sugar. Using a hand-held electric mixer, combine until light and fluffy
Add the egg whites and vanilla and beat on medium speed for about 1 minute. Add about 1/3 of the flour mixture to the batter and beat until incorporated. Add about half of the buttermilk and continue to beat on medium speed until well mixed. Continue adding dry and wet ingredients, scraping the bowl and beating until incorporated after each addition. End with the dry ingredients. The batter will be thick and glossy. Spray muffin tins with nonstick cooking spray and bake for 18 to 20 minutes. Remove from the oven and cool.
Scoop out a small hole just in the middle of the top of the cupcake with a paring knife. Fill with fresh whipped cream and seasonal fruit. Garnish with a sprig of mint and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results."

Taco Lasagna

2 pounds lean ground beef
2 (1.25 ounce) packages taco seasoning mix
4 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 tablespoon chili powder
1/2 cup water
18 (6 inch) corn tortillas
1 (24 ounce) jar salsa
1 cup sliced green onion
1 (16 ounce) container sour cream
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
Directions
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.

Spinach and Mushroom Quesadillas

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil
Directions
Prepare spinach according to package directions. Drain and pat dry.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve."

Spaghetti Squash I

"1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm"

Left over Christmas oatmeal cookies

1-1/2 cups butter, softened
1-1/2 cups white sugar
1-1/2 cups packed brown sugar
3 eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
2-1/4 teaspoons ground cinnamon
4-1/2 cups quick cooking oats

Plus, left over toffee crumbles, nuts, chocolate chips and any other stuff left over from Christmas. :o) Just toss it all in and bake as directed and enjoy.
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 dozen.
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely."

Butternut Squash and Chickpea Stew with Israeli Couscous — Pinch My Salt

Note * learn from my mistake, where it says four can tomatoes, I am thinking it is not four cans but four tomatoes. I did not put the dried fruit in mine and wished I did not put the cinnamon stick in it either. It was still pretty good.
Butternut Squash and Chickpea Stew with Israeli Couscous — Pinch My Salt:

I got this recipes from one of my foodblogs I belong to, it looked so good I had to post it and i will make it this week and post some pictures. Go on over to Pinch my Salt and checkout her blog.

Butternut Squash and Chickpea Stew with Israeli Couscous
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2-inch piece of cinnamon stick
4 canned whole tomatoes
1/2 preserved lemon, pulp removed, rinsed, and minced*
1 ounce dried tart cherries (raisins or other dried fruit may be substituted)
1/2 pound butternut squash, peeled and cut into 3/4 inch cubes (about 2 cups)
1 15-ounce can chickpeas, drained and rinsed
4 cups chicken or vegetable stock**
1/4 teaspoon crushed red pepper
1/4-1/2 teaspoon salt (to taste)
chopped cilantro for garnish
Heat olive oil in a medium saucepan over medium-low heat. Add onions and cook, stirring occasionally, for 10 minutes, or until softened and starting to turn golden. Add garlic, cumin, coriander, and the piece of cinnamon stick and cook, stirring, for one minute. Add the tomatoes, crushing by hand as you add them, or crush with a wooden spoon in the pan. Add all remaining ingredients except for the salt. Turn up heat and bring soup to a simmer. Turn heat to low and let simmer, stirring occasionally, for 30 minutes. Add salt to taste. Remove cinnamon stick before serving. Garnish with chopped cilantro if desired.
Yield: 4 – 6 servings"

Tofu Parmesan Subs

So I have made remarks on my blog before that my oldest son has been a vegetarian for about 8 months or so now. Well in my food network magazine I got in the mail there was this recipe, it looked so good I knew I had to make it for my son. Well to make a long story short it has got to be the best sandwich I have ever tasted. I am making ours with chicken instead of Tofu but I think I will make mine with Tofu. You have got to try it.

1 14oz can crushed tomatoes

1 clove garlic, smashed. I used two

8 fresh basil leaves, torn. My store was out so I used about 1 tsp dried

salt and pepper

1/2 cup bread crumbs (I used Italian), I will admit I did not measure this or anything else

1/3 cup grated Parmesan

1/2 tsp Italian seasoning, I did not have any so once again I used basil and I think I used a little more.

1 egg, I used two because I hate when I run out.

2 1/2T Olive oil

1 loaf whole-wheat Italian bread, cut into 4 pieces and split in half

1 12oz package firm Tofu, drained and sliced into 4 pieces

1/4 cup shredded mozzarella cheese

1/2 pound baby spinach, about 8 cups

Preheat broiler. Combine tomatoes, garlic. basil and one cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened. About 15 minutes.

Toss the breadcrumbs, 2 tablespoons Parmesan cheese and the Italian seasoning on a plate. Season with salt and pepper. Beat the egg in a shallow bowl. Dip the tofu into the egg and then in the crumb mixture, turning to coat. Heat 2 T olive oil in a nonstick skillet over medium heat.

Add the tofu and cook until crisp, 3 to 4 minutes per side. Place the bread cut side up on a broiler pan, spread the bottom half with sauce then top with tofu, more sauce, the mozzarella and remaining Parmesan. Broil until the cheese melts and the bread is toasted, about 2 minutes.

Mean while heat the remaining olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt one minute. Place on top of cheese and cover with the bread top.

I did not cook my spinach, I like it raw.

If you like it with meat I did the same things but replaced the tofu with boneless chicken breast.

Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm."

Black Bean Veggie Burgers

1 (16 ounce) can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs

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."