Pear and Potato Salad with Arugula

Pear and Potato Salad with Arugula
serves 4

2 tbs olive oil
1 cup potatoes, chopped
1 cup pears, peeled and chopped
1/2 cup shallots, chopped
3 garlic cloves, minced
1 tbs curry powder
1/2 tsp sea salt
1/4 tsp freshly ground pepper
juice of 1 lemon
2 cups arugula, roughly chopped

heat olive oil in large skillet. add potatoes to skillet and cook 10 minutes, stirring often, until potatoes begin to get tender. add shallots and garlic and cook, stirring frequently, 5 minutes. add pears, salt, pepper, curry, and lemon juice and cook and additional 3-5 minutes. test potatoes to see if tender. remove from heat and stir in arugula. serve immediately.

Found here: http://goodcleanfuneating.blogspot.com/2011/02/pear-and-potato-salad-with-arugula.html

Baked Flautas

Pork Tenderloin, Caramelized Onion, and Monterey Jack Baked Flautas:

Recipe and photos by For the Love of Cooking.net

• 1 tbsp olive oil (divided
• 1 sweet yellow onion, sliced
• 1 pork tenderloin, diced
• Chili powder, to taste
• Paprika, to taste
• Coriander, to taste
• Garlic powder, to taste
• Cumin powder, to taste
• Oregano, to taste
• Sea salt and freshly cracked pepper, to taste
• Flour tortillas
• Monterey Jack cheese, shredded

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 6-7 minutes until caramelized and tender. Remove from the pan and set aside.

Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium HIGH heat. Once the pan is HOT add the diced pork tenderloin then season, to taste, with all of the spices. Cook for 3-4 minutes, until golden brown but not yet cooked through (it will finish cooking in the oven). Remove from the stove.

Wrap flour tortillas in wet paper towels and microwave them for 1 minute or until soft.

Place a bit of Monterey Jack cheese in the center of the tortilla first then add caramelized onion on top of the cheese, then diced pork tenderloin; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.

 

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Dips:

• Guacamole
• Sour cream
• Salsa

Serve the flautas with a side of guacamole, sour cream, and/or salsa for dipping. Enjoy.

 

Crumb Cake

Cake:
1 3/4 cup unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
Crumb Topping:
2/3 cup brown sugar
3 Tablespoons flour
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 Tablespoons melted butter
1. Preheat oven to 325 degrees. Butter a 9 inch springform pan. In a medium sized bowl, whisk together flour, salt, baking powder, and baking soda.
2. In a large bowl, cream together butter and sugar until light and fluffy. Incorporate eggs, one at a time, until smooth. Add in vanilla and sour cream. Beat until smooth. Slowly incorporate flour mixture and mix until just incorporated.
3. In another bowl, combine the dry ingredients for the crumb topping, and add in the melted butter. Mix together with a teaspoon until blended, breaking up chunks as you stir.
4. Spread batter evenly in the springform pan. Top evenly with crumb topping.  Bake cake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Found here: http://www.zupas.com/index.php/2011/02/easy-crumb-cake/

Sprinkles' Strawberry Frosting

Makes enough for 1 dozen cupcakes

• 1/2 cup whole frozen strawberries, thawed
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

Directions

1. Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.

Read more at Marthastewart.com: Sprinkles' Strawberry Frosting - Martha Stewart Recipes

Chicken Enchiladas

Stuffing for tortillas
shredded chicken
onions-saute with green pepper
green pepper

shredded cheese


Green Sauce
jalapenos
canned green chilies
plain yogurt
green chili sauce
lime juice
cayenne pepper
chili powder
garlic powder
cumin
paprika
put everything above in the blender or food processor and blend.

Place some of the green sauce mixture on the bottom of the pan.  Fill the tortillas with the chicken mixture and pour the rest of the sauce over the tortillas.  Then put cheese on top.
Bake for 40 minutes for 375 degrees.

Curried Chicken with Rice

2 c. broccoli
2 c. chicken (cooked, shredded)
1 c. "stove top" stuffing mix (optional)  I used smashed corn flakes and added peanuts instead of using the stuffing mix

Sauce:
1 c. mayo
1 can cream of chicken
1 can cream of mushroom
2 Tbsp. lemon juice
1-2 Tbsp. curry powder
1 c. cheese (grated)

Steam broccoli (don't overcook) and put in 9x13 pan. Add chicken and pour sauce over. Sprinkle stuffing mix (optional) over the top and press down. Bake 35 min at 375 degrees. Serve over rice.

Black Bean, Lime & Cilantro Rice Bowl

Black Bean, Lime & Cilantro Rice Bowl

Makes 4 main dish portions or 6 side dish portions

●      2 cups cooked brown rice, chilled in refrigerator

●      2 (15-ounce) cans black beans, drained and rinsed  (use a good, organic brand - it makes a difference)

●      2 cups tomato, diced  (I usually use 3-4 roma tomatoes)

●      1 bunch sliced green onions (6-7 full stalks, slicing the white and green parts)

●      3 T canola oil

●      3 T red wine vinegar

●      3 T water

●      juice of a fresh lime

●      1 small diced jalapeno pepper (more or less to taste)

●      1/2 cup cilantro, chopped (more or less to taste; I love cilantro so I use almost a cup)

●      1 teaspoons sugar  

●      1 teaspoon kosher salt

●      1 avocado, peeled, pitted and diced

●      1/4 cup shredded cheddar cheese

1.     In a large bowl, combine the chilled rice, beans, tomatoes and green onions.

2.     In a small bowl, whisk together the oil, vinegar, water, lime juice, diced jalapeño, cilantro, sugar and salt.

3.     Pour the dressing over the rice and toss well to coat. Cover and let sit at room temperature for 30 minutes. (Refrigerate any that you are not going to eat at this point.)

4.     Top with cheese and avocado just before serving.

Note: This gets better as it sits! It should last 4 days or so in the fridge. I often double it because I love it so much.

This dish has a healthy dose of vegetables, fiber and protein from black beans, whole grain goodness from brown rice and delivers lots of flavor with the lime and cilantro. I hope you enjoy this dish as much as I do. Happy eating!

For more healthy (along with some not-so-healthy but oh-so-delicious) recipes, visit my blog's recipe page. And be sure to say hi if you visit my blog; I'd love to hear from some of Stacey's readers!