Quinoa or Cous Cous Salad

This is my new favorite salad and I have a feeling I'll be eating it all Spring & Summer. Inspired by my chef friend, Lize. You're in for a vegetarian treat.

I made a big batch of the cous cous mix (see below) and used 1/4 of the bag as a hot side with the below mentioned Rib recipe. I then reserved the other 3/4 & chilled it for this salad.

You can store this salad for 2-3 days and it's still SO good!

Ingredients
1 package of Cous Cous (I used the Quinoa, Israeli Cous Cous, Small Garbanzo, etc. mix from TJ - sooo good), prepare as the bag/box indicates. Remember Quinoa has as much protein as meat, so it's heartier than Cous Cous, although my kids prefer the later.

1/2 pepper, diced. I used a yellow one, but you could use any color.

20 pit-less Kalamata olives, sliced in 1/2

1 small cucumber, diced (you can use the miniature variety or a Persian one).

1/2 Lemon, juice only - make sure you don't get any seeds when you squeeze

3-4T of EVOO (best quality, Spanish preferred for flavor)

Cilantro, 6 stems - leaves chopped

Lawry's Seasoning Salt, 3 shakes
Lawry's Garlic Salt, 3 shakes
Paprika, 2 shakes
Dill, 2 shakes

**Mix all ingredients together and refrigerate = the yummiest, lightest salad ever.

Today I packed this as my "sack lunch" on a field trip. Easy to pack and eat on the go.

Roasted Cauliflower

Ingredients
Head of cauliflower
Lawry's Seasoning Salt, 5 shakes
Lawry's Garlic Salt. 5 shakes
Paprika, 3 shakes
EVOO, poured for 3-4 seconds =) (roughly 3-4T)

Directions:
**Preheat oven to 400 (I roasted for 10 minutest @ 425 then reduced to 400)
1. Use a baking sheet (I cover it in tin foil so I keep the pan clean).
2. Chop up cauliflower into large florets.
3. Place cauliflower, seasoning & oil into a mixing bowl & hand toss.
4. Lay flat on baking sheet.
5. Bake at 400 for 25-30 minutes (until edges get a little golden but stem becomes translucent.)

**Serve alone as a side or appetizer OR add sauce.



Cheese Sauce (Optional); Use as a Dip or Pour over.
1/2 Cube of butter
1/2 C of milk
2T of flour
1/4 C of shredded cheese
Garlic Salt & Pepper to taste
1/2t of Paprika
1/2t of dry mustard
1 t of Worcestershire sauce

Directions:
1. Melt butter over med-high heat
2. Whisk in flour
3. As flour & butter begin to form, slowly add in milk - keep whisking!
4. Once mixed together and giving a "sauce" look, add in cheese - keep whisking! 5. Take OFF heat once mixed all together.
**You may need to reheat if you don't serve immediately b/c it may clump together.

Mac N Cheese by B. Walker

Here is a fantastic Barefoot Contessa recipe i tried the other night...I left out the nutmeg.. Soo yummy and makes enough for 8 people!

Ingredients

* Kosher salt
* Vegetable oil
* 1 pound elbow macaroni
* 1 quart milk
* 8 tablespoons (1 stick) unsalted butter, divided
* 1/2 cup all-purpose flour
* 12 ounces Gruyere, grated (4 cups)
* 8 ounces extra-sharp Cheddar, grated (2 cups)
* 1/2 teaspoon freshly ground black pepper
* 1/2 teaspoon ground nutmeg
* 3/4 pound fresh tomatoes (4 small)
* 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Grilled Egglplant Sandwich

This is my new favorite invention & lunch! I feel like Giada firing up the BBQ for a gourmet lunch for just me! {even if you swore you hate eggplant, I think you'll LOVE it this way}

Takes about 10 minutes; start to finish.

Makes 4 sandwiches (I save the eggplant & red peppers for lunch the next day or other meals).

Ingredients
1 Eggplant
1 red pepper
fresh goat cheese
spinach or mixed greens
1 slice of bread (for open faced sandwiches - for as many as you're making)
olive oil
paprika
salt
pepper
balsamic vinegar

Directions
{Preheat BBQ to Grill heat}
1. Slice eggplant about 1/4-1/2" thin (toss ends)
2. Lay out flat on a baking pan, baste w/ oil on 1 side, sprinkle w/ paprika, salt & pepper, flip and repeat
3. Slice red pepper in 1/2, remove seeds & stem.
4. BBQ Eggplant & Pepper on each side for 2 minutes then place them on the top rack for 3 minutes (or until juicy)
5. While BBQ is going, you can toast bread & smother in goat cheese.
6. Remove Eggplant & Pepper from grill & Slice thinly red pepper
7. Stack on top of bread/cheese (about 4 slices of each/per sandwich).
8. Place a handful of spinach (or greens) atop sandwich & sprinkle balsamic over it.

Enjoy!

Spanish Chorizo + Bean Soup by M. Lazaro

Perfect for a COLD day. Filling enough for a whole meal. Serve with fresh rustica bread or a baguette and olive oil (PS- they sell "spanish" olive oil @ TJs now, tastes SO much better than the Italian stuff!).

Time: 5 minutes prep, Cook 15-30 minutes (it's done in 15, but you can let it stew longer).

Ingredients
1. 1 LARGE (1lb, 12oz) can of garbanzo beans, drained
2. Portuguese (only been able to find @ Ralph's) OR Spanish chorizo (NOT mexican-it's different) have to order it; [Also, you can substitute for TJ's Soyrizo however only use 1/2, must remove casing & it's too spicy for kids.]
3. 1 box of chicken broth (or make your own), basically 3to4 Cups
4. 1 small white onion, chopped
5. pinch Tumeric
6. pinch Oregano
7. pinch of Thyme
8. 2 dashes of Paprika (color)
9. 1 dash of Cumin
10. salt/pepper to taste
11. olive oil

Directions
1. On Med Heat, with a dutch oven or large soup pan, add 2T of olive oil (or eye it, enough to slightly coat bottom).
2. Add in chopped onion, stir until translucent
3. Add in chopped chorizo (check to see if you need to remove casing first), stir until cooked or heated through (if pre-cooked)
4. Add in drained garbanzo beans, stir
5. Add in chicken broth & spices, stir
6. Bring to a boil, then reduce and simmer until ready to serve.

crockpot spinach artichoke dip by J. Massie

1 cup grated smoked mozzerella
1/2 cup parmesan
8 oz. cream cheese
1 clove garlic, minced
1 box thawed frzn spinach, drained
1 jar artichoke hearts with juice
salt and pepper

Add all ingredients to crock pot and cook on high for 2 hours, stirring now and then. Add jalapenos for a spicy dip!

Spicy Asian Slaw

1 bag of shredded green cabbage
1/2 bag of shredded carrots
TJs "old fashioned" extra crunchy peanuts (sweet & crunchy)
1/2 C raisins (I've made it w/ Craisins and it's yummy too)
Asian Style Spicy Peanut Vinaigrette

Toss and add dressing to taste.
*adjust to 1/2 or 1/4 for 1 person

This would also be an awesome cold/hot pasta salad. I would sub cabbage with a a thick egg spaghetti noodle, add cooked/bbq'd chicken, then toss with other ingredients (add diced chives? minus raisins?)

3 Bean Salad –by C. Kemp

• 1 can of 3 bean salad ( in the bean section)
• 1 carton of their cut up carrots, celery and onion mix in the veggie section
• The bag of cooked lentils in the veggie section
• TJ's Balsamic Vinegar salad dressing
• Feta Cheese
  

*Add can of bean salad (drained a little)add the carrots and celery (no onions)add some lentils
Balsamic Vinegar to taste top with feta cheese

Crepes - Sweet & Salty

So this weekend I tried out Albertson's "pre-made crepes". (Does TJs offer these?) As an alternative to our traditional breakfast burrito Sunday brunch, we tried Crepes. Salty & Sweet ones. Yum.

Sweet
Nutella, Banana and sprinkle w/ sugar
Fresh raspberries and sprinkle w/ sugar
Honey, Lemon, and ..you guessed it...sprinkle w/ sugar

Salty
Spread TJs Cilantro Pecan dip (yum!) on the bottom of the crepe, layer rotisserie chicken (yep, the one leftover from dinner the night before), shredded cheese and fresh tomato. Oh, my, divine!
And, I'm sure you could come up with more. My alternative favorite is spinach, mushroom, tomato topped w/ a bechemel sauce (similar to hollandaise).

So this is something fun to have on hand ... and then throw leftovers into for a Tres Chic brunch, lunch, dinner or dessert! Oh, and did I mention the kids loved creating & making their own!

ham & broccoli roll ups by E. Seaton

these are DIVINE. Elizabeth made them for Oscar's bday dinner and I can't remember the last time I saw Oscar eat so much. He loved them. The kids loved them...and yes, I loved them. A great find.

10-12 flour tortillas, soft taco size
4 c diced ham (1 1/2 - 2 lb honey ham in 1/4" slices) [delete ham & sub a "meaty" vegetable to be vegetarian]
4 green onions chopped
(1) 14 oz package frozen broccoli florets
(1) 10 oz box chopped broccoli - season with little lawrey's salt & pepper (both sets of broccoli)
8 oz cream cheese

1. defrost broccoli - chop up the florets a little, drain any excess liquid
2. combine ham, broccoli, onions and cream cheese - mix wellplace about 1/2 cup mixture in tortilla. roll up.place seam side down in 10 x 15 pan (spray with pam first)
3. cover + refrigerate until ready to bake
4. pour cheese sauce over rolls + bake uncovered at 350 for 35 - 40 min. until hot and bubbly

cheese sauce:
1/2 c flour
1/2 c butter
1 qt milk (2%) {about 2 cups}
3/4 - 1 lb sharp cheddar cheese grated
1 tsp dry mustard
1 tsp salt
2 TB white worcestershire sauce
1 1/2 tsp chicken stock
dash cayenne pepper, nutmeg, paprika
1 TB sherry {I used red wine b/c I didn't have sherry}
melt butter, add flour, blend; cook a few minutes.
slowly add milk; whisking.
add cheese when mixture is hot and starting to thicken.
add spices.

Healthier option:
Use w/ Neufchatel cheese (1/3 of the fat than CC)
fresh spinach and broccoli florets
Roll them in "flat out" bread (vs. tortillas).

Make the sauce w/ lowfat cheese & nonfat milk.

The alterations didn't change the amazing flavor of this recipe - thank you again for sharing. It's a family & guest winner every time.

Santa Rosa Valley Salad by J. McGuckin

I had this salad @ Janelle's tea yesterday and it was amazing. Light, but full of flavor. Can't wait to bring it to my sister's going away party and other spring/summer events. Yum!

Serves 6-8

Dressing Ingredients
2 cloves garlic, minced
1 T Dijon mustard
1/2 t salt
1/4 t sugar
1/4 t pepper
1/3 c seasoned rice wine vinegar
1/3 c vegetable oil
Combine dressing ingredients.

Salad Ingredients
1 box long grain and wild rice mix, cooked with seasonings
juice of 1 lemon
2 or 3 ( I used 2) chicken breast halves, cooked and diced (I microwaved it in its own juice); skip if vegetarian
4 green onions chopped
1 red bell pepper diced
3 oz Chinese peapods, ends removed
1 Cup pecans (toasted or candied)
1 or 2 avocados

1. Mix all salad ingredients except avocado (I let the rice and chicken cool first – I don’t know if you need to)

2. Combine with dressing and refrigerate 2 – 24 hours

3. Before serving add avocados, 1 cup of chopped and toasted pecans or candies pecans (I think I like the toasted better-I used candies this time)

Garnish with lettuce leaves if desired.

Pumpkin Leek Soup

Danielle makes this for us every Halloween and it is D(i)-Vine. She serves it with the Butternut Squash Dish & Pork Tenderloin - WOW! Best meal ever!

1 tablespoon olive oil
2 leeks (white and light green parts), sliced 1/4 inch thick and rinsed
2 celery stalks, sliced
1 clove garlic, chopped
1 1/2 pounds butternut squash, peeled and cut into 1/2-inch cubes (you can sub pumpkin)
1 15-ounce can pumpkin puree
6 cups low-sodium chicken broth Kosher salt and pepper
1 tablespoon fresh rosemary

Directions

1. Heat the oil in a large saucepan over medium heat.
2. Add the leeks, celery, and garlic and cook, stirring often, until softened, about 5 minutes.
3. Add the butternut squash cubes and canned pumpkin puree, then the broth.
4. Simmer until the pumpkin is tender, about 25 minutes.
5. Stir in 1 3/4 teaspoons salt and 1/4 teaspoon pepper.
6. Working in batches, ladle the soup into a blender and puree until smooth. Divide among individual bowls and top with the rosemary.

Yield: Makes 8 servings

Risotto w/ Italian Sweet Sausage, Peas, & Mushrooms

Risotto is one of my staple meals each week. And although it's rice, it's *very* filling. It's the catch-all meal...if I have a little zucchini, tomato, mushroom or onion leftover - it goes in. It's a great way for the kids to get veggies and takes less than 30 minutes to make. You can make it whatever you want - vegetarian or w/ meat.

I've adapted a recipe from Real Simple. I've made it several times and this is the version we love the most. The good thing is that you can use the rest of the sausage (mushrooms, etc) in a homemade spaghetti red sauce (serve it the next day or freeze it!) or w/ stuffed peppers (see above).

Ingredients
1C risotto (arborio rice- Vons & Albertsons sell a large plastic container of this rice, worth buying)
3C chicken broth (or veggie broth); this makes all the difference vs. water.
2 sweet italian sausage links
1/2 onion, chopped
1t of minced garlic
1/2 pack of mushrooms (crimini have the most flavor)
Frozen green peas (2-3 hanfuls, adjust to your liking)
Parmesan, grated - to garnish @ end
Salt & pepper - to flavor

[For another day/meal, you can follow these same directions, but then sub the mushroom/pea/sausage for any "leftover" veggie ingredients.]
Directions - this requires constant attention & stirring, unlike other types of rice.

1. Two pans: One for sausage & veggies & One for Rice - you can do each part simultaneously.
2. Remove casings from sausage and saute meat with onion & garlic in 1T of olive oil. Breaking up w/ a wooden spoon until the crumbles are brown. Add in sliced mushrooms & frozen peas. Stir until mushrooms appear soft (or the way you like to eat them). Set aside.
3. In a saucepan, add 1T of olive oil & 1 C of risotto (make sure it doesn't burn or turn brown). Saute about 2 minutes, turn down to med/high heat & carefully add in *1C* of chicken broth (or veggie broth). Keep stirring *every* minute. When broth begins to reduce (there's not much left), add in another *1C* of broth. Repeat stirring & reduction, then add final *1C* of broth. Watch rice carefully, if it appears that it's getting too hot and rice isn't slowly absorbing the broth, then you need to reduce heat. You may have to add more broth @ the end, if the rice isn't soft (taste it) after 20minutes of this process.
4. Add sausage, pea, mushroom mixture to Rice. Stir & combine. Heat through (1-2 min). Serve & place parmesan on top as a garnish. You can serve salt/pepper on the side so that each person can flavor as they wish. Personally, w/ the salt of the sausage & flavor of the veggies - no seasoning is needed.

Lemon Cream-Sauced Pasta with Asparagus and Squash

Delish, low fat, easy, pretty to look @ & a crowd pleaser. Best of all - Dinner in 30 min (including prep); serves 4 adults.

Ingredients:
8 Ounce(s) rotini (I used bowtie b/c that's all I had)
2 Cup(s) asparagus (see below for TJ shoppers) [I used TJs frozen french green beans 1x and it was just as great as the aspargus! Use a large handful - defrost & grill]
8 baby sunburst squash [or a 1/3 of a frozen bag]
[I also added a 1/3 of a small onion, diced & sauteed w/ the veggies & garlic]
2 Clove(s) garlic
1 Tablespoon(s) butter
1/2 Cup(s) whipped cream [I added a large tablespoon of Alfredo sauce b/c i like my sauce a little thicker - once recipe sauce had boiled and reduced.]
2 Teaspoon(s) lemon peel [About 90% of a reg. sized lemon] (don't have lemon peel? add few squirts of lemon juice) [Lemon flavor is subtle & nice - Oscar didn't even realize it had lemon in it but *loved* the flavor.]

Directions:
1. Cook pasta; drain; keep warm.
2. In a large skillet cook asparagus, squash, and garlic in hot butter for 2 to 3 minutes or until vegetables are crisp-tender, stirring frequently. Remove vegetables from skillet with a slotted spoon; add to pasta.
3. Combine whipping cream and lemon peel in skillet; bring to boiling. Boil for 2 to 3 minutes or until reduced to 1/3 cup. To serve, pour cream mixture over pasta mixture; stir gently to coat.

TJs shoppers? I used frozen yellow summer squash & asparagus - defrosted the portions, rolled them in olive oil & crushed garlic & then grilled them on the stove - no butter needed that way. butter.

NOTE: Medium zucchini or yellow summer squash cut into 8 pieces can be substituted for the baby sunburst squash.

Argula Salad by J. Massie

dressing:
1. squeeze 1/2 a lemon into a shakable container.
2. pour in 3 or 4 tablespoons of olive oil.
3. salt and pepper to taste.
4. shake it up and pour over arugula leaves.
5. toss with freshly grated parmesan cheese.

Chunky Potato Soup by J. Markarian

Ingredients

1 stick butter

1 cup finely chopped onion

4 large potatoes or 8 small ones (peeled, diced & boiled)

1 Tbs garlic salt

1/2 Tbs pepper

6 cups hot water

3 chicken bouillon cubes

1 1/2 cups milk

1 cup half & half

1 cup cold water

1/2 cup flour

Optional (Fresh Parsley or parsley flakes) for topping

Directions

1. Melt butter in a pot large enough for the soup.
2. Saute onions until soft.
3. Add cooked potatoes, garlic salt, and pepper.
4. Dissolve chicken bouillon cubes in hot water then add to potato mixture along with milk and half & half.
5. Stir well and bring to a boil.
6. Whisk flour into cold water, then stir into potato mixture.
7. Stir constantly over med heat until soup thickens.
8. Optional: Top with fresh parsley or flakes.

Harvest Creamy Corn Choup by R. Ray

Tested & "mother approved" by E. Seaton

Ingredients:

2 tablespoons extra-virgin olive oil (EVOO)
4 slices bacon, chopped [delete for vegetarian - sub w/ another hearty veggie like zucchini]
1 onion, chopped
1/2 red bell pepper, seeded and chopped
1 pound small potatoes, cut into small chunks
4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn (TJs has the *best* frozen sweet white corn)
1 medium or 2 small zucchini, finely chopped
5 to 6 sprigs thyme
1 bay leaf
1 teaspoon paprika
3 tablespoons flour
One 32-ounce container (4 cups) chicken broth
1 cup milk
1 cup heavy cream
1/2 cup chopped flat-leaf parsley
Salt and pepper
Hot pepper sauce
Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

Twirly Whirly Pizza

Envision rolling up pizzas like cinnamon rolls in a pie tin. Children love making them *and* the new "twist" on pizza. Anyone 4+ could do this whole meal! Not aesthetically pleasing to look @ it, but Bella *loved* making (and eating) them!

Ingredients
14oz of pizza dough (Pillsbury pizza dough or TJs fresh wheat pizza dough -even better!)
1/4 C pizza sauce
1/2 C shredded Italian cheese (or whatever you have on hand)
1 C fresh baby spinach leaves
[Like the calzone recipe, you can add whatever you want to the inside of this pizza]

Directions - Makes 8 Rolls

1. Heat oven to 400.
2. Unroll dough from tube (or roll out if TJs)
3. Spread pizza sauce on top.
4. Sprinkle w/ 1/2 cheese and top w/ spinach leaves.
5. Roll up, starting w/ short end.
6. Cut into 8 pieces, then lay pieces falt in a greased pie tin.
   
7. Sprinkle w/ remaining cheese and bake 20-25 min (dep on oven, so watch)

[for more super fun cooking ideas for kids, go to www.parentsmag.com]

Roasted Green Beans & Tomatoes

Ingredients
1 pound trimmed green beans
1 pint cherry tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Directions
Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.

1. Coat beans and tomatoes with olive oil and season them with salt and pepper. [Remember it is critical that you do this *before* you put them on the baking sheet, otherwise you will really "roast" (aka grease/dirty your oven).]
2. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. [You can also do this on an in-door grill or grill-pan, just make sure you "turn" them from time/time. It'll go faster this way too.]
   
3. Serve as a side.

3 Cheese Calzones

A great Sunday afternoon, family-friendly (make your own), delicious meal.

This is a great meal if you're looking to empty your "italian" fridge. We didn't have mozzarella or parmesan, so we just used random slices of cheese that we had on hand (swiss, manchego, provolone) and they were still great. Instead of salami (for the girls) I sub'd for freshly sliced tomato. I'm sure a sausage/red sauce calzone would be great too. You could put *anything* italian in these and they'd be great!

Serves 4; Total time 35 minutes (includes baking).

Ingredients
1 lb refrigerated pizza dough.
1 C fresh ricotta
1C grated mozzarella
1/4 C grated parmesan
1 bunch (or a 1/2 bag) spinach (remove stems); roughly chopped
Black pepper
3/4lb thinly sliced salami
2T olive oil
1 C jarred marinara sauce, warmed

Directions

1. Heat oven to 400.
2. On a lightly floured surface, divide the dough into 4 equal parts.
3. Roll dough into balls (here is where your kids will love it!)
4. Roll each portion into a circle (8" rounds).
5. Place on a parchment paper-lined baking sheet.
6. In a large bowl, combine ricotta, mozzarella, parmesan, spinach and 1/4t pepper.
7. Layer the salami on the bottom of each dough portion (if using tomatoes, don't put them on the bottom b/c the liquid will destroy the dough, place on top of cheese/spinach mixture).
8. Top salami w/ cheese mixture.
9. Fold dough over the filling and pinch edges to seal (again your kids can help here) to make that calzone.
10. Brush tops of calzone w/ oil.
11. Bake until golden (12-15 minutes).
12. Serve w/ sauce (and/or salad)