Linguine With Zucchini and Chickpeas

Description:
This is a delicious recipe I got from Real Simple Magazine. I leave out the parmesan and it's still delicious.

Nutritional Information
Per Serving
Calories 507
Fat 13g
Sat Fat 3g
Cholesterol 10mg
Sodium 697mg
Protein 21g
Carbohydrate 74g
Fiber 5g

Ingredients:
12 ounces linguine (3/4 of a box)
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
kosher salt
1 15-ounce can chickpeas, rinsed
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper

Directions:
Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture.

Butternut Squash Soup

Description:
From "Real Simple Magazine"

This is my favorite butternut squash soup recipe.

Roasting the squash before you add it to the soup results in a rich, caramelized flavor. But if you don't have the time, you can skip this step. I personally love it roasted and will sometimes just roast the squash and eat it with couscous.

Hands-on time: 25 minutes
Total time: 2 hours

Ingredients:
1 3-pound butternut squash
3 tablespoons olive oil
3 teaspoons kosher salt
1/8 teaspoon black pepper
1 tablespoon unsalted butter or butter substitute
1 large yellow onion, chopped
3 celery stalks, chopped
1 tablespoon chopped fresh sage leaves
1 32-ounce container low-sodium veggie broth

Directions:
Heat oven to 400° F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper and toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more. Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot and warm over medium-low heat.
To Freeze:
Let the soup cool, then ladle it into large resealable bags. Store for up to 3 months.
To Reheat:
Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes.

Broccoli-Tofu Stir-Fry

Description:
Recipe By: Moosewood Restaurant Cooks at Home

Ingredients:
Sauce:

3 tablespoons hoisin sauce
2/3 cup water
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon cornstarch
Stir-fry:
2 tablespoons vegetable oil
2 garlic cloves -- pressed
1 small fresh chile -- seeded and minced
18 ounces tofu -- cut into 1" cubes
5 cups broccoli florets
1/3 cup dry sherry
1 bunch scallions -- cut into 1" pieces
1 red bell pepper, cut into strips -- optional

Directions:
Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high heat.
Add the garlic and chile and stir-fry for just 30 seconds before adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds, and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the scallions and optional bell pepper, continue to stir-fry for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.

Serve immediately.

Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g Protein; 22g Carbohydrate; 2mg Cholesterol; 819mg Sodium

Serve over rice or pasta.

Vegetarian Tacos

Description:
From "Dad's Own Cookbook" by Bob Sloan
A Mexican feast is never complete without tacos.

Ingredients:
1 tablespoon corn oil
1 green bell pepper, seeded and coarsely chopped
1 28-ounce can crushed tomatoes
1 packet taco seasoning
1 12-ounce can red beans, drained
1 8-ounce can corn, without sugar, drained
3/4 pound plum tomatoes (about 5)
4 leaves Romaine lettuce or 1/4 head iceberg lettuce
1/2 pound grated Monterey Jack or cheddar cheese (or cheese substitute)
1 medium red onion
8 store-bought taco shells, warmed, if desired

Directions:
1. Put a large frying pan on High heat and let it get hot, about 45 seconds. Add the oil and the bell pepper and sauté, stirring often, until cooked through but still crunchy, about 5 minutes.

2. Add the tomatoes, taco seasoning, and red beans. When the mixture starts boiling, reduce the heat to Low, partially cover, and simmer for 20 minutes. Stir the chili occasionally to keep it from sticking to the bottom of the pan.

3. Stir in the corn and cook until heated through. Turn off the heat.

4. Cut the tomatoes lengthwise into quarters. Cut each quarter into 1/4-inch slices. Chop these roughly and set aside in a small bowl. Coarsely chop the onion.

5. Cut the lettuce into 1/4-inch slices. Stack these and then cut them in half.

6. Place the taco shells on a platter. Fill each with the chili mixture. Top with grated cheese and garnish with chopped tomato, onion, and shredded lettuce.

Nut and Egg Free Cupcakes

Description:
This is a great cupcake recipe if you have need to be concerned with food allergies for a kids party. You can use canned frosting which is usually egg and nut free.

Ingredients:
2 1/2 cups all purpose flour
2 teaspoons baking POWDER
1 teaspoon baking SODA
1 14 ounce can of Eagle Brand sweet condenced milk
1 cup orange juice
2 teaspoons vanilla
1 cup melted butter

Directions:
Set oven to 350 degrees.

Sift flour, baking powder, and soda. Make a hole in the center of these ingredients and pour in condenced Eagle Brand milk, orange juice, vanilla, and melted butter. Stir until well mixed - but not overmixed.

Pour into cupcake papers and cook for approximately 10 minutes. There will be some leftover batter. You can use it to make mini loaves if you want!

Peanut Butter Squares

Description:
This is a recipe my mom always makes around the holidays. It's super decadent. Everyone always loves it, but I really need to only make it when there are many people around to enjoy it because it's really like candy.

Ingredients:
1 tbsn vanilla
1 cup peanut butter
2 sticks margarine (melted) (I use earth balance for a great flavor)
1/3 lb (1 package from box) graham crackers) (crumbled up)
1 lb. powdered sugar
2 cups real chocolate chips
1 tbsn vegetable oil

Directions:
Mix all vanilla, peanut butter, margarine, graham crackers and powdered sugar and spread in 9x13 pan.

Melt 2 cups real chocolate chips in 1 tbsn oil. Spread on peanut butter mixture. Cool and enjoy!

Butternut Squash Soup

Description:
I just tried this recipe for the first time as my first soup of the season. It was DELICIOUS! I got the recipe from McDougall Program newsletter I receive. The only modification I made was to add 1 tablespoon of olive oil before adding the first ingredients.

Ingredients:
2 onions, diced
6 cloves garlic, peeled
3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes
1 tablespoon fresh ginger, minced
1 bay leaf
7 cups vegetable stock or water
1/2 cup orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
1 tablespoon soy sauce
1/2 teaspoon nutmeg

Directions:
In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes.

Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat.

Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time.