White Bean and Roasted Chicken Salad

SALAD

2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16 oz.) cans cannelini beans or other white beans, rinsed and drained

DRESSING

1/4 cup red wine vinegar
2 T extra virgin olive oil
1 T fresh lemon juice
2 tsp. dijon mustard
1/2 tsp. salt
1/4 tsp freshly ground pepper
2 garlic cloves, minced

To prepare salad, place first 5 ingredients in a large bowl; stir gently, to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk.  Drizzle over salad, tossing gently to coat.

Cheesy Cauliflower Pancakes

1 head cauliflower
2 large eggs
1/2 cup cheddar cheese, grated
1/2 cup panko bread crumbs
1/2 tsp. cayenne pepper (more or less to taste)
salt
olive oil

Cut cauliflower into florets and cook in boiling water until tender about 10 minutes.  Drain.  Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne and salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat.  Form the cauliflower mixture into patties about 3 inches across.  Cook until golden brown and set, about 3 minutes per side.  Keep each batch warm in the oven while you cook the rest.

Makes 8 pancakes.

Cinnamon Pancakes

2 1/4 cups whole-wheat white or all purpose flour
2 T sugar
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 1/2 cups buttermilk, well shaken
6 T butter, melted, plus for cooking
2 eggs at room temperature, beaten

Whisk together the flour, sugar, cinnamon, baking powder, baking soda and salt in a large bowl.  In a separate bowl, whisk together the buttermilk, melted butter and eggs.  Make a well in the center of the flour mixture, and whisk in the wet ingredients until just combined with some small lumps.

Heat a nonstick griddle or frying pan over medium-high heat until a drop of water sizzles when splashed on the pan.  Brush the griddle with melted butter.  Pour 1/4 cupful of batter onto the griddle per pancake, leaving space between pancakes.  When bubbles form all over the edges of the pancakes and release easily, flip the pancakes with a spatula.  Cook on the other side until the pancakes are evenly pale golden, about 2 to 3 minutes more.  Repeat, adding a little more butter to the griddle as needed.

BLUEBERRY EMBELLISHED SYRUP

1 cup pure maple syrup
1 cinnamon stick
2/3 cup fresh or frozen blueberries (defrosted)

Heat the syrup and cinnamon stick over medium-low heat until warm and fragrant.  Lower the heat, stir in blueberries and leave over low heat until the blueberries are just warmed but still hold their shape, about 1 minute.  Serve over warm pancakes with butter.

Asian Lettuce Wraps

16 Boston Bibb or butter lettuce leaves
1 lb. lean ground beef
1 T cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 T soy sauce
1/4 cup hoisin sauce
2 tsp minced pickled ginger
1 T rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 oz.) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 tsp Asian sesame oil

Rinse whole lettuce leaves and pat dray, being careful not to tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1T of oil, stirring often and reducing the heat to medium, if necessary.  Drain, and set aside to coold.  Cook the onion in the same pan, stirring frequently.  Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce to the onions and stir.  Stir in chopped water chestnuts, green onions, sesame oil and cooked beef; continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.  To serve, allow each person to spoon a portion of the meat into a lettuce leaf.  Wrap the lettuce around the meat like a burrito and enjoy.n

Pinto Beans Rancheros

1 lb. pinto beans, cleaned and soaked as directed
4 slices thick sliced bacon, cut into 1/4 inch dice
1 medium onion, chopped
1 medium red bell pepper, cut into 1/2 inch dice
1 medium green bell pepper, cut into 1/2 inch dice
3 large cloves garlic, minced
1/2 tsp. cumin
1/4 tsp. dried thyme
2 cups chicken or vegetable stock
1 small bay leaf

Cook beans as directed  on bean package until tender, but not completely soft, 30-40 minutes.  Meanwhile, in a skillet, cook the bacon over moderate heat until crisp and browned.  Spoon off and discard all but one tablespoon fat.  Add onion, red and green pepper and garlic.  Cook for 1 minute, stirring.  Reduce heat to low, cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.

Drain beans and stir into skillet with cumin, thyme, broth and bay leaf.  Simmer uncovered over medium heat until most of the liquid has evaporated and beans are soft, 10-15 minutes.  Remove bay leaf and season with salt and pepper to taste.

Makes 8 servings.

Sweet Potato Ravioli with Lemon-Sage Butter

1 (1-pound) sweet potato
2 T grated fresh Parmesan Cheese
1/2 tsp. salt, divided
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
24 wonton wrappers
1 large egg white, lightly beaten
6 quarts water
Cooking spray
3 T butter
1 T chopped fresh sage
1 T fresh lemon juice
1/8 tsp. freshly ground black pepper
Sage sprigs

1. Preheat oven to 400 degrees
2. Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400 degrees fro 40 minutes or until tender. Cook. Peel potato; mash. Combine potato, cheese, 1/4 tsp. salt, cinnamon, and nutmeg in a small bowl.
3. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 T potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.
4. Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm.. Repeat procedure with remaining ravioli.
5. Melt butter in a small skillet over high heat. Add chopped sage to pan;cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 tsp. salt, juice and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

Cheese and Spinach Stuffed Portebellos

4 large portobello mushroom caps
1/4 tsp. salt
1/4 tsp. freshly ground pepper, divided
1 cup part-skim ricotta cheese
1 cup finely chopped fresh spinach
1/2 cup finely shredded Parmesan cheese, divided
2 T finely chopped kalamata olives
1/2 tsp. Italian seasoning
3/4/ cup prepared marinara sauce

1. Preheat oven to 450 degrees. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 tsp. pepper. Roast until tender, 20 t0 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 tsp. pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on high until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return to caps to the pan gill-side up. Spread 1 T marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Eggplant Parmesan

1 cup dry breadcrumbs
1/2 cup Finely grated fresh Parmesan Cheese
1/4 cup chopped fresh parsley
1 T dried Italian seasoning
1 tsp. salt-free lemon pepper
1/2 tsp. salt
2 (1 pound) eggplants, each peeled and cut crosswise into 6 slices
1 cup all-purpose flour
2 large eggs, lightly beaten
1 large egg, lightly beaten
cooking spray
1 (25.5 oz. jar fat-free marinara sauce
1 cup shredded part-skim mozzarella cheese
3 cups hot cooked angel hair pasta

Preheat oven to 350 degrees

Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350 degrees for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. bake an additional 10 minutes or until cheese is milted. Serve over pasta.

White Bean with Bacon Soup

1 lb. dry cannelini beans (soaked as directed)
3-14.5 oz. chicken or vegetable broth
3 medium shallots, finely diced
2 T butter
2 bay leaves
3/4 dried thyme
3/4 cup diced peeled carrots
5-6 strips cooked apple wood smoked bacon
3/4 cup lowfat milk
salt to taste

1 Prepare dried cannellini beans as directed on package (with overnight or quick soak method) in a large pot, drain any remaining water. Add diced shallots to butter in separate pan and brown for 2-3 minutes. Add broth and shallots to beans in pot and bring to a low boil. Cook over medium low heat for 30 minutes.

2. Add carrots, bay leaves, thyme and bacon and cook for another 25-30 minutes on low heat until beans and carrots are soft. Remove bay leaves, add milk, then with a hand mixer or in a blender, puree half of the soup until it becomes creamy. Add salt to taste. Reheat in pot to desired temperature. Serve warm with breadcrumbs, crouton, and diced bacon on top accompanied by bread sticks or sourdough slices.

Cheesy Polenta with Cumin-scented Ratatouille

Ratatouille:
3 T EVOO
1 cup diced zucchini
1 1/2 cups peeled, diced eggplant
1 cup diced green bell pepper
1 cup diced onion
1 1/2 cups chopped tomato
2 garlic cloves, minced
1 T chopped fresh thyme
2 tsp. chopped fresh oregano
1 T chopped fresh rosemary
1/2 tsp ground cumin
1/2 tsp. kosher salt
1/4 tsp. cracked pepper

Polenta:
1 T EVOO
1 large shallot, minced
2 garlic, minced
1 bay leaf
2 1/2 cups low-sodium chicken broth
3/4 cup yellow cornmeal
3/4 cup grated Jarlsberg cheese ( I use cheddar/jack cheese)
1/4 cup Parmesan
1/2 cup half and half

1. Preheat oven to 425 degrees. For the ratatouille, drizzle oil onto a medium baking pan. Add zucchini, eggplant, bell pepper, onion, tomato, garlic, thyme, oregano, rosemary, cumin, salt and pepper; toss to coat. Place pan in oven. Bake 45 minutes or until vegetables are caramelized. Remove pan from oven. Season vegetables with salt and pepper to taste; set aside and keep warm.

2. Meanwhile, for the polenta, in a medium saucepan heat oil over medium-low heat. Add shallot, garlic and bay leaf; cook, stirring occasionally until shallot is tender, about 5 minutes. Stir in broth; bring to boiling. Reduce heat; whisk in cornmeal until smooth. Simmer 20 minutes, stirring frequently.

3. Remove from heat; stir in cheeses and half and half. Let stand, covered, 10 minutes. Remove and discard bay leaf. Spoon polenta into individual bowls, spoon ratatouillle over polenta and serve.

Spinach and Mushroom Quesadilla

2 T Canola oil
2 medium red onions, thinly sliced
8 oz. (2 1/4 cups) button or cremini mushrooms, thinly sliced
6 oz. (about 8 cups) prewashed spinach, shredded
coarse salt and fresh ground pepper
8 flour tortillas (8 in.)
8 oz. (2 cups) pepper Jack cheese

1. Preheat oven to 400 degrees. In a 12 inch skillet over medium heat, warm 1 T oil. Cook onions, stirring occasionally, until lightly golden, about 5 minutes. Add mushrooms; cook, stirring occasionally, until tender, 6-8 minutes.

2. Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2-3 minutes total. Season with salt and pepper.

3. Brush one side of tortillas with remaining T oil. Place 4 tortillas, oiled sides down, on tow baking sheets. Layer each tortilla with cheese, spinach mixture and more cheese, dividing evenly. Top with remaining 4 tortillas, oiled sides up, and lightly press to seal.

4. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut into quarters.

NOTE: The quesadillas can be assembled through tep three several hours ahead of time; refrigerate until ready to bake. Serve them with your favorite salsa

Quinoa-Stuffed Bell Peppers

Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 c. shredded carrots
8 oz. mushrooms, chopped
1 cup packed baby spinach, thinly sliced
2 T chopped fresh parsley
1 cup cooked quinoa
1 tsp. paprika
3/4 tsp ground cumin
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 green bell peppers, tops removed, cored and seeded
1/4 cup toasted chopped almonds

1. Preheat oven to 350 degrees. Oil a 9X13-inch glass baking dish.

2. In a large skillet, heat 1 T olive oil over medium-high heat. Saute onion, red bell pepper and carrots for 5 minutes or until softened. Add mushrooms and saute for 5 minutes or until softened. Add spinach and parsley; saute for 2 5o 3 minutes or until spinach is wilted. Stir in quinoa, paprika, cumin, salt and pepper.

3. Stuff green peppers with quinoa mixture, dividing equally and gently packing the mixture down. Arrange upright in prepared baking dish. Sprinkle with almonds.

4. Cover and bake in preheated oven for about 1 hour or until peppers are tender.

Creamy Pumpkin Rice Pudding

2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. salt
3/4 cup dried cranberries or raisins
1 medium red apple or green pear, cored and thinly sliced (1 cup)
1/2 cup coarsely chopped walnuts, toasted
2 T honey

1. Preheat oven to 325 degrees. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

2. In medium bowl combine eggs, milk, pumpkin, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2 quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

3. Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

4. Meanwhile, in bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain. Just before serving, toss together apple, walnuts, honey and cranberries. Spoon over pudding. Serve warm.

5. To store, cover and refrigerate up to 24 hours.

Sweet Potato Hash

1 large or 2 small sweet potatoes, peeled and quartered
1 T. vegetable oil
1- 11 oz. Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 c. sour cream
2 T chipotle salsa
3 medium avocados, peeled, pitted and sliced
fresh cilantro leans and chili powder (optional)

1. Place sweet potatoes in microwave-safe dish; cover and cook on 100% power 5-8 minutes or just until tender enough to chop. Cook slightly; cut into chunks. Sprinkle lightly with salt.

2. In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crips-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.

3. Meanwhile, stir together sour cream and chipotle salsa.

4. To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantr and sprinkle chili powder.