I wasn’t expecting the kids to like these too much since the tend not to like green bell peppers, but they really liked these Stuffed Poblano Peppers! They aren’t spicy, but do have more flavor than a bell pepper. Too bad there weren’t any leftovers!
We make pizzas at home quite a bit, though tend to stick with the standard toppings–pepperoni, olives, mushrooms, etc. I was looking for something a bit different and ran across this recipe at Real Simple for sweet potato pizza with onions. We added a few dollops of ricotta cheese since we had some left over from the quiche we made earlier in the week. For the crust we used a recipe from TFMCB: No-work mostly whole wheat pizza dough. We did make a backup pizza for the kids, but the sweet potato one was eaten up!
This salad from Mark Bittman is really colorful and very good. The raw shallot was a bit overpowering, so maybe reduce or cook before hand. But other than that, quite good and packed with nutrients. We added some diced grilled chicken breast, but could easily have left it off for a vegetarian dish.
Eat Good 4 Life had an interesting recipe for these BBQ Tofu and Vegetable Rollups. The kids liked crumbling the tofu with their hands and mixing in the BBQ sauce. At least until they complained that it was too cold…
They ended up being like a cross between a spring roll and an enchilada.
This recipe from Martha Rose Shulman turned out really well. Ours may not have been as pretty as the NY Times photo, but it sure tasted good!
After looking at several recipes for this, I more or less followed the Good Housekeeping one. Here’s my adaptation of that:
- 1 3/4 cup White-wheat flour (the whole-wheat white flour)
- 2 Flax-paks (~1 oz Flax seed)
- 1 tsp Baking powder
- 1/4 tsp Ground pepper
- 6 Tbs Unsalted butter
- 4 Tbs Cream
- about 4 Tbs milk
For the filling:
- 1 lb asparagus, ends trimmed
- 3 Eggs
- 1 1/3 cup Milk
- 1 tsp mustard
- 2 tsp Lemon peel, grated–though we didn’t have this
Cut the bottoms off the asparagus so that they are about 5in long (1/2 the size of the tart pan). Boil the asparagus for 5 min, drain and rinse in cold water.
Arrange the asparagus in a spoke fashion with the tips out. Mix the other ingredients in a bowl and whisk with a fork. Pour over the asparagus and bake the tart on a cookie sheet for 20-25 min.
Wow, what a colorful dish! This one was a great, healthy and fast meal! The recipe is from Real Simple.
We added some sun dried tomato sausage, though the original was veggie. You could also add some white beans or garbanzos instead. I think I would increase the garlic a bit. And the spaghetti was a bit hard to mix everything together…maybe a smaller noodle would work better with this.
I had originally planned on using the Women’s Day recipe for the filling, and just substituting this for the corn-meal pie crust. But neither filling was exactly what we wanted (or had), and pre-cooking the onions and squash (like the Scraping the Skillet recipe calls for) seemed like a good idea. So I modified each a bit and came up with the following.
I mostly followed the crust recipe, but made it by hand rather than in the food processor:
- 2 1/4 c Flour
- 3/4 c Cornmeal
- 1/2 c Vegetable shortening, cold
- 1/3 c Unsalted butter, cold
- ~1/2 c Ice water
- ~1 Tbs Lemon juice
Mix the flours and cut in the butter and shortening. Add the water and lemon juice and mix. Using your hands kneed it a couple of times to bring it all together into a ball. Put in the refrigerator while getting the filling ready.
For the filling
- ~2lb Butternut squash, peeled and cubed
- 1 Red onion, sliced into rounds
- 2 Tbs Olive oil
- 1 tsp Dried thyme
- 1/2 tsp Salt
- 1 cup Cheddar cheese
- 1 Egg
Divide the pie crust in half and roll each half into a circle about 14in across. Don’t worry too much about the shape. Move the pie crust to a greased cookie sheet (or cookie sheet with a piece of parchment paper). Place half the filling in each pie crust. Sprinkle the cheese on top, and fold up the edges of the crust. Brush the crust with egg. Bake for about 20 minutes. Let cool for 10 minutes and enjoy!
As mentioned in the weekly recipe post, the Sept 2010 issue of Real Simple has a version of these turnovers that is basically 4 times everything. They freeze really well–just freeze uncooked and pop in the oven frozen for 30-35 min at 400˚–and make an easy weeknight meal once they are made.
Whole wheat pie crust: Makes 8 crusts (yes it’s a lot, but remember this makes 4 meals!): mix 4 cups white flour, 4 cups whole wheat flour, 1-2 tsp salt. Cut in 1 cup butter and 1 1/3 cup vegetable shortening. Add about 1 1/2 cups ice cold water with a bit of lemon and mix. You will probably need another 1/4 to 1/2 cup of water to get the right consistency.
We use smoked gruyere which adds a lot to the flavor! I like to cook the grated sweet potatoes a little bit, so add that along with the Swiss chard.