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Tortilla-Crusted Goat Cheese-and-Asparagus Quiche
Ingredients:
* Four 7-inch whole wheat tortillas
* 10 asparagus stalks, trimmed and cut into 1-inch pieces
* 2 tablespoons extra-virgin olive oil
* 1/2 red onion, finely chopped
* 4 ounces sliced mushrooms (about 1 1/2 cups)
* Salt and pepper
* One 4-ounce log goat cheese
* 3 eggs
* 1/2 cup plain yogurt, preferably Greek-style
Use a tortilla to grease the pie plate.
Roast the unused asparagus alongside the quiche for 15 minutes and refrigerate to keep on hand as a healthy snack.
Directions:
1.
Preheat the oven to 375°. In a greased 9-inch pie plate, overlap the tortillas to make a crust; place on a rimmed baking sheet. Meanwhile, fill a large nonstick skillet a third of the way with salted water; bring to a boil. Add the asparagus and cook until crisp-tender, about 1 minute; drain, rinse under cold water and pat dry.
2.
Wipe out the skillet, add the olive oil and heat over medium-high heat. Add the onion and mushrooms, season with salt and pepper and cook until the mushrooms are golden, about 3 minutes. Stir in the asparagus; season with salt and pepper. Spread evenly in the tortilla crust, then crumble the cheese on top.
3.
In a medium bowl, whisk together the eggs and yogurt and season with salt and pepper; pour into the tortilla crust. Bake on the baking sheet until just set in the center and lightly golden, about 30 minutes. Let rest for about 10 minutes before
serving.
Roasted Tri-Tip with Cucumber-Pineapple Salsa
Ingredients:
* 5 tablespoons extra-virgin olive oil
* 1 tablespoon chili powder
* Salt and pepper
* 1 pound tri-tip steak, at room temperature and patted dry
* 1/2 whole wheat baguette (about 9 inches), thickly sliced crosswise
* 1/4 pineapple, peeled and finely chopped (about 1 1/2 cups)
* 1/2 english cucumber, finely chopped
* 1/2 red onion, finely chopped
* Grated peel and juice of 1 lime
Use a cast-iron skillet for the perfect sear.
Directions:
1.
Preheat the oven to 400°. In a bowl, whisk together 2 tablespoons olive oil, the chili powder, 1 teaspoon salt and 1/2 teaspoon pepper; rub all over the steak. In a large, ovenproof skillet, heat 1 tablespoon olive oil over medium-high heat. Add the steak to the pan and cook, turning once, until browned, about 5 minutes. Transfer the steak and pan to the oven; roast until it registers 125° on an instant-read thermometer for medium-rare, 12 to 15 minutes. Let rest for 10 minutes before thinly slicing.
2.
Meanwhile, brush the bread slices with the remaining 2 tablespoons olive oil and arrange in a single layer on a baking sheet; toast in the oven for 3 to 5 minutes.
3.
In a medium bowl, combine the pineapple, cucumber, onion, lime peel and lime juice; season with salt and pepper. Serve with the steak and toasts.
Skillet Shrimp Fajitas
Ingredients:
* 1 cup plain yogurt, preferably Greek-style
* 1/4 cup chopped cilantro, plus 1/4 cup cilantro leaves, for sprinkling
* Eight 7-inch whole wheat tortillas
* 1/4 cup extra-virgin olive oil
* 1 onion, sliced
* Salt and black pepper
* One 14.5-ounce can diced tomatoes
* 2 cloves garlic, chopped
* 1/2 teaspoon crushed red pepper
* 1 pound large shrimp—peeled, deveined and tails removed
Store the cilantro, root end down, in a glass filled with water; wrap the leaves in a damp paper towel and refrigerate.
Add a sweet crunch by finely chopping pineapple for a topping.
Change it up and make shrimp pizzas. Top toasted tortillas with the tomato mixture, shrimp and shredded cheese in place of the yogurt; bake until the cheese melts.
Directions:
1.
Preheat the oven to 350°. In a small bowl, stir together the yogurt and 2 tablespoons chopped cilantro. Wrap the tortillas in foil and heat in the oven for 15 minutes.
2.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat; add the onion, season with salt and black pepper and cook until browned, about 12 minutes. Add the tomatoes, increase the heat and cook until the liquid evaporates, about 3 minutes; transfer to a bowl.
3.
Add the remaining 2 tablespoons olive oil, the garlic and crushed red pepper to the skillet and cook over medium-high heat for 1 minute. Add the shrimp, season with salt and black pepper and cook until just pink and opaque, 3 to 5 minutes; stir in the remaining 2 tablespoons chopped cilantro. Serve with the tortillas, onion mixture, yogurt and cilantro leaves.
Spaghetti with Spicy Turkey Meat Sauce
Ingredients:
* 1 pound whole wheat spaghetti
* 2 tablespoons extra-virgin olive oil
* 1 onion, chopped
* 2 cloves garlic, thinly sliced
* 1 pound ground turkey
* Salt and black pepper
* One 28-ounce can diced tomatoes
* 1 teaspoon crushed red pepper
* 1/4 cup chopped parsley
* 2 tablespoons grated Parmesan cheese, plus more for serving
Stir dried or chopped fresh herbs— like rosemary, oregano and thyme—in with the tomatoes in Step 2.
Chop up leftovers and toss with cream and breadcrumbs to coat. Divide them into muffin cups, dot with butter and bake at 350° for 15 minutes.
Double the batch of sauce and, before stirring in the parsley and cheese, reserve one-half. Let cool, then freeze in an airtight container for up to 3 months.
Directions:
1.
In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup pasta cooking water.
2.
Meanwhile, in a large nonstick skillet, heat the olive oil over medium heat; add the onion and cook until softened, about 8 minutes. Add the garlic and cook for 1 minute more. Increase the heat to medium-high, crumble in the turkey, season with salt and black pepper and cook until the turkey is just no longer pink, about 5 minutes. Stir in the tomatoes and crushed red pepper and cook, stirring occasionally, until thickened, about 15 minutes. Stir in the parsley and cheese.
3.
Toss the pasta with the sauce and 1/2 cup reserved pasta cooking water, adding more water to thin the consistency, if desired. Serve immediately with more cheese.
Yogurt-Marinated Chicken with Asparagus and Watercress
Ingredients:
* 1/2 cup plain yogurt, preferably Greek-style
* 6 tablespoons extra-virgin olive oil
* 2 teaspoons chili powder
* 1 teaspoon ground coriander
* Grated peel and juice of 1 lemon
* 1 1/2 pounds skinless, boneless chicken breasts, cut crosswise into thirds
* Salt and pepper
* 1 bunch asparagus
* 1 bunch watercress
Line the baking sheet with foil for easy cleanup.
Arrange the smaller pieces of chicken at one end of the baking sheet so they can be easily removed a few minutes before the thickest pieces, to prevent overcooking.
Roast the chicken for 30 minutes and the asparagus for 15 minutes in a 400° oven instead of broiling.
Directions:
1.
In a large bowl, combine the yogurt, 1 tablespoon olive oil, the chili powder, coriander, lemon peel and 1 1/2 teaspoons lemon juice. Season the chicken with salt and pepper, then toss with the yogurt marinade; let stand for 10 minutes.
2.
Preheat the broiler. Position a greased rack on a rimmed baking sheet, then arrange the chicken in a single layer on top; drizzle with 1 tablespoon olive oil. Broil the chicken about 3 inches from the heat for 5 minutes. Turn with tongs, drizzle with another 1 tablespoon olive oil and broil until browned and cooked through, 8 to 10 minutes.
3.
Meanwhile, on another baking sheet, toss the asparagus with 1 tablespoon olive oil, then season with salt and pepper and arrange in a single layer. Broil until just crisptender, about 5 minutes.
4.
Divide the watercress among 4 plates, then top with the asparagus and chicken. Drizzle with the remaining 2 tablespoons olive oil and the remaining lemon juice; season with salt and pepper.
Manhattan-Style Cod Chowder
Ingredients:
* 2 tablespoons extra-virgin olive oil
* 1 onion, chopped
* 4 ribs celery, thinly sliced
* 1 pound small red-skinned potatoes, quartered
* One 28-ounce can diced tomatoes
* One 8-ounce bottle clam juice
* Salt and pepper
* Four 4-ounce skinless, boneless thin cod fillets
* 1/4 cup chopped parsley
Select thin tail-end fish fillets for faster cooking.
Add small shrimp or clams with the fish in Step 2 for a seafood chowder; the shrimp will become opaque and the clamshells will open when done.
Stir in 1/2 teaspoon crushed red pepper with the onion and celery in Step 1 for a fiery kick.
Directions:
1.
In a medium dutch oven, heat the olive oil over medium heat. Add the onion and celery and cook until the onion is softened, about 10 minutes. Add 2 cups water, the potatoes, tomatoes and clam juice; season with salt and pepper. Bring to a boil over high heat, about 5 minutes. Lower the heat and simmer, stirring occasionally, until the potatoes are cooked through, about 20 minutes.
2.
Season the cod with salt and pepper and arrange on top of the chowder, ladling with some broth. Cover the pot and cook until the fish is opaque, 3 to 5 minutes. Using a slotted spatula, transfer the cod to 4 soup bowls. Stir the parsley into the chowder, season with salt and pepper, then ladle into the bowls.
Pineapple Jerk Chicken and Rice
Ingredients:
* 2 cups brown rice
* 1/4 cup extra-virgin olive oil
* 1 onion, chopped
* 1 jalapeño chile—stemmed, seeded and finely chopped
* 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
* Salt and pepper
* 1/2 pineapple, cut into 3/4-inch pieces (about 3 cups)
* 1/2 cup jerk marinade, such as Lawry's
* One 15-ounce can black beans, rinsed
* 1/2 cup chopped cilantro
Use cilantro leaves and stems for texture and flavor.
Leave in the jalapeño seeds for extra heat.
Roll up hot leftovers in a wrap with some sour cream.
Directions:
1.
In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 minutes; drain.
2.
Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeño and cook until the onion is browned, 7 minutes; transfer to a bowl.
3.
Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2 to 3 minutes. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over the rice.
Source: rachaelraymag.com
