Moussaka

Oh my GOD!! I lovee this recipe, I have made it before in school, but I remembered it being such a process. Well, I remembered wrong. It's about as much work as making lasagna, and its so much healthier. Well, maybe not so much. Enjoy!

Ingredients

6 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground lamb
1/2 cup red wine
1 tablespoon tomato paste
1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1 bay leaf
1 cinnamon stick
1/8 teaspoon ground allspice
1 teaspoon salt
Fresh-ground black pepper
1 eggplant (about 1 pound), peeled and cut into 1/4-inch slices
4 ounces cream cheese
1/4 cup milk
1/4 cup grated Parmesan
Directions
Heat the broiler. In a large stainless-steel frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic; cook until starting to soften, about 3 minutes. Add the lamb and cook until the meat loses its pink color, about 2 minutes. Stir in the wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce the heat. Simmer, covered, for 10 minutes.
Brush both sides of the eggplant slices with the remaining 5 tablespoons oil and season with 1/8 teaspoon each salt and pepper. Put the eggplant slices on a large baking sheet and broil, 6 inches from the heat, until browned, about 5 minutes. Turn and broil until browned on the other side, about 5 minutes longer.
In a small saucepan, combine the cream cheese, milk, 1/8 teaspoon salt, and a pinch of pepper. Warm over low heat until just melted.
Oil an 8-by-8-inch baking dish. Layer half the eggplant in the dish, then half the meat sauce. Sprinkle with half the Parmesan. Repeat with the remaining eggplant, meat sauce, and Parmesan. Spoon the cream-cheese sauce on top;broil until just starting to brown, 1 to 2 minutes.

Eggplant and Potato Curry

Ingredients

2 large eggplants (about 1 1/2 pounds each), pricked all over with a fork
3 tablespoons cooking oil
2 onions, sliced
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon fennel seeds
1 jalapeño pepper, seeds and ribs removed, minced
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch cubes
2 teaspoons salt
2 cups water
3 medium tomatoes (about 1 pound), chopped
2 tablespoons lemon juice
1/2 cup chopped cilantro
Directions
Heat the broiler. Put the whole eggplants on a baking sheet and broil, turning occasionally, until charred and soft, about 10 minutes. Set aside to cool.
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the coriander, cumin, fennel seeds, and jalapeño and cook, stirring, for 1 minute longer. Add the potatoes, salt, and water and bring to a simmer. Cook, covered, until the potatoes start to soften, about 10 minutes.
Cut each eggplant open and spoon the pulp into the potato mixture. Simmer, uncovered, until the potatoes are tender, about 5 minutes more. Add the tomatoes and heat through, about 2 minutes. Stir in the lemon juice and cilantro.

Chicken and Shrimp Jambalaya

Serves 4 to 6



Ingredients
1 medium onion , peeled, ends trimmed, and quartered lengthwise
1 medium rib celery , cut crosswise into quarters
1 medium red bell pepper , stem removed, seeded, and quartered lengthwise
5 medium cloves garlic , peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon minced fresh thyme leaves
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice (bottled)
1 1/2 cups low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons minced fresh parsley leaves

Instructions
1. In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.

2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate and set aside.

3. Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.

4. While shrimp are cooking, shred chicken (see illustration below). When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

Summer Vegetable Gratin

Serves 6-8 as a side or 4 as a light main dish. Published July 1, 2008. From Cook's Illustrated.

The success of this recipe depends on good-quality produce. Buy zucchini and summer squash of roughly the same diameter. While we like the visual contrast zucchini and summer squash bring to the dish, you can also use just one or the other. A similarly sized broiler-safe gratin dish can be substituted for the 13- by 9-inch baking dish. Serve the gratin alongside grilled fish or meat and accompanied by bread to soak up any flavorful juices.




Ingredients
6 tablespoons extra-virgin olive oil
1 pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
2 teaspoons table salt
1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
2 medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)
3/4 teaspoon ground black pepper
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh thyme leaves
2 ounces Parmesan cheese , grated (about 1 cup)
2 medium shallots , minced (about 1/4 cup)
1/4 cup chopped fresh basil leaves

Instructions
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Brush 13- by 9-inch baking dish with 1 tablespoon oil; set aside.

2. Toss zucchini and summer squash slices with 1 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible.

3. Place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes.

4. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set onions aside.

5. Combine garlic, 3 tablespoons oil, remaining 1/2 teaspoon pepper, and thyme in small bowl. In large bowl, toss zucchini and summer squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions. Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40 to 45 minutes.


6. Combine bread crumbs, remaining tablespoon oil, Parmesan, and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread-crumb mixture evenly on top of tomatoes. Bake gratin until bubbling and cheese is lightly browned, 5 to 10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.

Chocolate Cupcakes

Ultimate Chocolate Cupcakes with Ganache Filling
Makes 12 cupcakes. From Cook's Illustrated.

Use a high quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen's favorite baking chocolates, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container. For fun, simple techniques for decorating cupcakes, see Decorating Cupcakes below.




Ingredients
Ganache Filling
2 ounces bittersweet chocolate , chopped fine (see note)
1/4 cup heavy cream
1 tablespoon confectioners' sugar
Chocolate Cupcakes
3 ounces bittersweet chocolate , chopped fine (see note)
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 ounces) bread flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 recipe Frosting

Instructions
1. FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

Spanish Tortilla

Serves 4 as light entrée; 6 as an appetizer. From Cook's Illustrated.

Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the chorizo and scallions. We recommend using our winning brand of extra-virgin olive oil, Columela. Use a cured, Spanish-style chorizo for this recipe. Portuguese linguica is a suitable substitute.




Ingredients
4 ounces Spanish chorizo , cut into medium dice
5 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
1 small onion , halved and sliced thin
1 teaspoon table salt
1/4 teaspoon ground black pepper
8 large eggs
4 thinly sliced scallions (green and white parts)
Garlic Mayonnaise (see note) (optional)

Instructions
1. Heat chorizo with 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until chorizo is browned and fat has rendered, about 5 minutes. Reduce heat to medium-low.

2. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).

3. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.

4. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.

Clams Fagiole

I totally stole this recipe from Cooking Light back in April. It was so good and I've made it a few times, but I never got a chance to take a picture, so here it is.
This is a very quick recipe, but I found it to taste better the day after as the flavors mellow in.

Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/8 to 1/4 teaspoon crushed red pepper
1/4 cup dry white wine
1 (14.5-ounce) can diced tomatoes, undrained
3/4 cup fat-free, less-sodium chicken broth
1/4 cup clam juice
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (15.5-ounce) can cannellini beans, rinsed and drained
24 littleneck clams
8 (1/2-inch-thick) slices whole-wheat French bread baguette (about 8 ounces), toasted
Preparation
1. Heat the oil in a Dutch oven over medium-high heat. Add garlic; sauté 1 minute, stirring frequently. Add onion and celery; sauté for 1 minute, stirring frequently. Add red pepper; cook 1 minute. Stir in wine; cook 1 minute. Stir in tomatoes; bring to a simmer. Cook 5 minutes, stirring frequently. Add broth and next 6 ingredients (through beans); bring to a boil. Cover and reduce heat; simmer 2 minutes. Add clams to pan. Cover and cook over medium-high heat 5 minutes or until clams open; discard unopened shells. Ladle 2/3 cup soup into 8 bowls; top each with 3 clams. Serve with toast.

Arroz con Pollo

1 large diced onion
1 large red pepper
6 chicken skinless boned chicken thighs
1 lb mild italian sausage
minced garlic to taste
1 tsp cumin
1/4 tsp paprika
1/4 tsp chili powder
1/2 tsp tumeric
1 14oz can diced tomato
1/2 cup dry white wine
1 bay leaf
2 cups of rice
2 1/4 cup stock

Saute chicken and sausage. Once the chicken is browned add onion, pepper and rest of the spices. Deglace with the wine, then add rice and stock, cover and simmer until rice is done, about 15 minutes.
During the last 5 minutes of cooking add the diced tomato and stir.

Red Pickled Onions

I love pickled onions! They go so well with fish, chicken, tacos, salads...anything!
I got this recipe from the Rosa Mexicano cookbook, they are so pretty and delicious.

Ingredients

1 large thinly sliced red onion
pinch of salt
1/2 tsp oregano
1/2 cup of white vinegar
1 cup of lime juice
1 habanero chile (use jalapeno if you dont want it too spicy)

Pack the onions tightly into a mason jar. Mix vinegar, lime juice and seasonings and pour over onions. Slice open the chile and insert into jar.
Make sure onions are fully covered or add more lime juice.
Let rest overnight, these can be stored in the fridge for up to a week.

Steak Tartare

I've said this before and I'll say it again; one of my favorite joys of cooking is that you dont need to travel to a fancy restaurant to try an amazing dish. All you need is top notch ingredients, determination and skills. With that said, I NEVER go to a restaurant and order something I can make myself, NEVER.
Well, last week I had the tartare where my hubby works and I'm in love with it. i have never attempted to make it myself since its a lot of work, mincing raw meat can be a nightmare, but I did it and it came out wonderful!
(I'm not just saying this because I made it)
Naturally I followed Anthony Bourdain's recipe from Les Halles, adding a few ingredients of my own. Enjoy!

Ingredients:

2 egg yolks
2 tbsp Dijon mustard
4 anchovy filets, finely chopped
2 tsp ketchup
1 tsp Worcestershire sauce
Tabasco sauce, to taste
Freshly ground black pepper
1/4 olive
1 oz Cognac
1 small onion, freshly and finely chopped
2 oz capers, rinsed
2 oz cornichons, finely chopped
4 sprigs of flat parsley, finely chopped
1 1/4 lb. fresh sirloin, finely chopped
French fries, optional
4 slices fine quality white bread, toasted, quartered, for toast points

Directions:

Place the egg yolks in a large stainless-steel bowl and add the mustard and anchovies. Mix well, then add the ketchup, Worcestershire sauce, Tabasco, and pepper and mix well again. Slowly whisk in the oil, then add the Cognac and mix again. Fold in the onion, capers, cornichons, and parsley.

Add the chopped meat to the bowl and mix well using a spoon or your hands. Divide the meat evenly among the six chilled dinner plates and, using a ring mold or spatula, form it into disks on the plates. Serve immediately with French fries and toasted bread points.

Bulgur Wheat with peaches, avocado, parsley and pistachios.

(PLEASE EXCUSE THE UGLY PICTURE, I WAS STARVING, SO I DID IT AS FAST AS I COULD)

Well, it's been a while since my last blog. A lot has happened; I got married, moved, new job, it's been crazy, so cooking has been the last thing on my mind. But something I did do lots of is dine out..a lot! I tasted so many new dishes that I feel inspired, all I wanna do now is cook new things. So here we go...
I made this recipe in about 15 minutes,

1 cup of uncooked bulgur
1 cup of boiling water
3 thinly sliced nectarines
5 sliced green onions
1/4 cup flat leaf pasley
1/4 cup cilantro
3 tbls balsamic vinaigrette
salt and pepper to taste
a handful of pistachios

1. Combine bulgur wheat and the cup of boiling water, bring to boil then simmer until soft. About 15 minutes.
2. In a separate bowl mix in rest of ingredients and toss well. Once the bulgur cooled down a little, toss everything together and serve.

Turkey Sausages and Peppers

I know I have said this before, but this is the best spicy tomato sauce you can buy packaged. It's a bit on the pricier side compared to others, buts it's definetly worth it.


Serves 4

1 thinly sliced green pepper
1 thinly sliced red pepper
1 thinly sliced onion
1/2 tsp minced garlic
14 oz 95% fat free turkey sausage cooked and sliced
1/2 a jar of Arrabiata Sauce

1- In a large sauce pan drizzle some olive oil, and saute the first 4 ingredients until soft. About 4 minutes.
2- Add sliced turkey pieces and saute with the rest for another 3 minutes.
3- Add sauce and stir everything together until sauce gets warm. Serve over whole wheat pasta, rice or serve alone.

Edamame and Avocado Salad

Yesterday as I ran sacked my sister's refrigerator, I came across the "infamous" edamame salad that she invented. Now, I've always been curious about it because she doesn't really cook, unless its mixing candy with ice cream or vice versa, so I was brave and tasted. Well, she wasnt kidding! This thing is like a party of textures and flavors...I'm in love! So I took her recipe, and changed it's original name; "The Goody Master's Salad". Ha! Enjoy :D

Serves 2

4oz frozen shelled edamame
4oz canned corn
4oz canned black beans
1 avocado diced medium
2 tomatos small diced
2 tbsp of chopped cilantro
1/4 red onion diced small
Drizzle of olive oil and lemon juice

1- In a quart size pot bring water to a boil, add edamame and simmer for about 10 minutes or until tender. Strain.
2- In a large bowl mix the next 6 ingredients, add the edamame and toss with olive oil and lemon juice.
3- Serve.

Coconut Shrimp

Frying food requires high temperatures which is why you need to use an oil that has a high smoke point. Let me explain this without sounding crazy...
The smoke point of oil is very important to know because after the oil has reached it's smoke point and it's begun to break down its no longer good for consumption. A lot of people dont know this, but once you start to see your oil smoking and releasing a harsh smell, it's a done deal. It will leave your food tasting greasy and looking burnt, aside from releasing large quantities of free radicals which contribute to cancer.
Olive oil has a very high smoke point, but since frying requires a lot of oil your best bet is to use the "inexpensive" peanut oil.

Phew! Where was I?!? Oh...right...coconut shrimp! This is a fast recipe and its super yumms. Enjoy!

Makes 18

3/4 cup panko bread crumbs
1/2 cup shredded unsweetened coconut
salt and pepper to taste
2 large eggs
18 uncooked large shrimp, peeled, deveined, tails left intact
peanut oil


1.Mix the first 3 ingredients in a bowl.
2. In a separate bowl mix beat 2 eggs.
3.Working with one shrimp at a time, dip shrimp in beaten egg then in coconut/ panko mixture.
4.Pour enough peanut oil (about 1/2 inch)in a frying pan and heat over medium high heat.
5. Work in batches, cook shrimp for about 2 minutes each side until golden and crusty.
6. Drain on paper towel and serve warm.

Barley, Butternut Squash, and Shiitake Risotto

I've discovered my new obsession...barley! I got this recipe from Cooking Light but I changed it a little to my liking. This dish has a risotto texture, but it has a different cooking method and it's much healthier. Enjoy!

Serves 6 (1 cup servings)

3 cups small diced butternut squash
2 cups of thinly sliced shiitake
1/3 cup finely chopped red onion
1 cup of uncooked barley
2 garlic cloves chopped
2/3 cup of white wine
3 1/2 cups of organic vegetable broth
4 oz of tallegio cheese ( my fav!)
2 tbsp of chopped thyme
salt and pepper to taste
drizzle of olive oil

-Preheat oven to 450 degrees.
2. Combine squash, oil and salt toss well and arrange on a single layer baking dish and bake for about 20 minutes.
3. Saute mushrooms in some olive oil for about 5 minutes and set aside in a separate bowl.
4. In the same pan drizzle some more oil and saute onions, then add garlic and barley cook 1 minute stirring constantly, add wine and bring to a boil. Cook about 3 minutes until wine is absorbed, add broth and bring to a boil. Cover, reduce heat and simmer 30 minutes or until liquid is absorbed and barley is tender.
5. Remove from heat, add cheese, squash, mushrooms and thyme. Serve immediately.

Porotos Granados - Bean and Pumpkin Stew

Ive realized two things today, I am a terrible blogger and an even worst Chilean! Ok, ok in my own defense I've been planning my wedding so I'll excuse myself.
But being that I constantly crave food from back home, and I love cooking, why aren't I cooking it?!?! Since I'm still on my healthy kick and I beyond excited to realize one of my favorite all time Chilean dish is not only vegetarian but also low in calories. Enjoy!

Oil
1 chopped onion
3 cloves of garlic minced
Paprika
Ground cumin
Oregano, dried
4 cups of vegetable stock
1 cup of diced squash
2 cups of frozen lima beans
Salt and pepper -- to taste
1 cup of frozen corn
bunch of Basil chopped


Heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, cumin and oregano and sauté for another 1-2 minutes.
Add the stock, pumpkin and beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the pumpkin is cooked through and soft.
Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve.

Beef and Barley Soup

Not too long ago, the only grain I was eating was rice, and I am SO sick of it. So part of my "eating healthy" plan is to eat more different types of grains, being that they are low on calories, high on fiber and protein, versatile, economical and delicious!!!
So I figured I would start with a dish that I am already familiar with.

Yield: 4 servings (serving size: 2 cups)


Ingredients
Cooking spray
3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
4 cups fat-free, less-sodium beef broth
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation
1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.

Meatballs

I went to bed at 9:00 the night before last. This isn't anything out of the ordinary for me though, I like my sleep. The thing about that night is that it was New Year's Eve, so I totally felt like I missed out on the fun, to say the least.
I know its the beginning of the year and my plan was to eat healthier and drink less, but I started with the complete opposite. I drank vino all day and made meatballs! I stuffed myself with spaghetti and meatballs for lunch, then of course made meatball subs for dinner with the leftovers. But that's it! I will start eating healthy on Monday!

I wasnt really in the mood to make tomato sauce from scratch so I used Mario Batali's Arrabiatta Sauce thats made with San Marzano tomatoes. Its delicious.

Meatballs
2 large garlic cloves, peeled
2 pounds of ground veal/pork/beef mix
2/3 cup panko (Japanese breadcrumbs)
2 large eggs
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh marjoram
2 teaspoons dried crushed red pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper


Meatballs

Mix all ingredients for meatballs in a large bowl and mix with your hands. Let stand 15 minutes. Using moistened hands roll meat mixture into 1 1/2-inch meatballs. Add a drizzle of oil onto a med frying pan heat over med heat and start adding meatballs and saute until brown.

In a separate pot bring the sauce to a boil, add meatballs and simmer for about 10 mins. DONE!!!