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Recipes I've Shared:
A basic and flavorful meatloaf
You can add a quarter cup of orange juice for for an extra boost of orange flavor.
From Cooking Light. This is a great quick and healthy weekday dinner. If you can't find cremini mushrooms, sliced button mushrooms will work fine.
A great recipe from Epicurious. Since it's a bit on the heavier side, I usually use this as a salad topper or eat it with cooked or grilled veggies, to keep things light. (A serving averages about 5 ounces, so can cut your portion down to 3 ounces to shave off some more calories.)
From Cooking Light
A yummy, filling grain salad recipe from the LA Times that I altered to include ingredients readily available in my cupboard.
From NYT's The Minimalist
This is a bang-up crust for broiled and grilled steaks and fish.
A slight variation on Giada Delaurentis' healthy repurposing of the classic italian bolognese pasta dish.
Use meyer lemons if you can to round out the flavor of the dressing.
This is from the great book Artisan Bread in Five Minutes a Day, as reprinted in Mother Earth News online. It makes it very easy to have delicious, fresh bread at home all the time.
The master recipe, from Low Fat Cooking channel on About.com, calls for chocolate chips and raisins. My version substitutes walnut for the raisins. Both versions are great.
From The Armenian Kitchen Blog (a great site!). The traditional way is to soak the beans overnight, then cook the following day until tender to have truly flavorful beans. The time-starved will be happy with a can of norther or canelli beans.
From Cooking Light. A tasty, quickly prepared meal that's great for week nights.
This nutritious vegan take on mashed sweet potatoes takes its lead from traditional candied sweet potatoes.
From Giada DiLaurentis' book, Everyday Pasta
From New York Times' "The Minimalist" column.
Served cold, this is a tasty salad. You can also exchange the sesame oil dressing for two tablespoons of oyster sauce for some variety.
From New York Times' The Minimalist
Simple and Delish!
From the folks at Epicurious, this makes a great salad dressing and glaze for fish and shellfish.
This dish is a very popular lunch in Japan, but makes an equally quick dinner. Some recipes call for a whole sliced onion rather than scallion. You can also use some dry white wine in a pinch, if you don't have any sake. I also use chicken broth since it's what I often have available, but in Japan, the traditional recipe calls for Dashi (fish broth) which can often be found at your local Asian grocery store.
My Mother-In-Law uses this as a topper for many of the Polish dishes she makes. Not the healthiest, so use sparingly (about 1-1 1/2 Tbs)
A variation on a recipe of Rachel Ray's.
From Giada DiLaurentis
One of the best ever dishes to come from Jeff Smith (The Frugal Gourmet), this is a spicy fav at my house.
A Japanese Treat!
You'll find variations of this delicious dish all over Latin America, the Carribean and Spain. It's simple to prepare -- even simpler if you cook with pre-cooked shrimp.
Excellent for low carb lifestyles.
Inspired by a Jamie Oliver recipe and a trip to Elephant and Castle Pub in Chicago, this is a great meal to warm you up and share with friends.
A yummy, filling and healthy pasta dish for a cold Winter's Night.
My Polish mother-in-law introduced me to this tasty salad made of cabbage, carrots and dill. It couldn't be easier and goes great with roast pork chops or pot roast.
A slightly sweet and refreshing spinach salad.