Slow-cooker Chicken Tikka Masala

1- 15 oz. can crushed tomatoes
1 medium onion, chopped
2 cloves garlic, chopped
2 T tomato paste
2 tsp garam masala
salt and pepper
1 1/2 lb. skinless, boneless, chicken tighs
1/2 English cucumber, halved and thinly sliced
1/4 cup cilantro leaves
1 T fresh lemon juice
1 cup rice  (it calls for basmati or long-grain white rice...I used brown rice)
1/2 cup heavy cream

In a 4-6 qt. slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt and 1/4 tsp pepper.  Place the chicken on top of the vegetables, cover and cook until the chicken is tender, on low for 7-8 hours or on high for 3-4 hours.

In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 tsp each salt and pepper.  Cover and refrigerate for up to 8 hours.

Twenty minutes before serving, cook the rice according to the package directions.

Just before serving, stir the cream into the chick tikka masala.  Serve over the rice with the cucumber relish.

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.

Apple Bread

BREAD:
4 Cups Apples, peeled, cored and chopped, 4-5 large apples
4 large eggs, beaten
1 cup vegetable oil
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 cups flour
2 cups white sugar

TOPPING:
1/4 cup flour
1/4 cup sugar
2 tsp. cinnamon
1.4 cup butter, room temperature

Preheat oven to 350 degrees. Lightly grease two standard bread loaf pans and set aside. Peel, core and slice the apples. Cut into good-sized chunks, about 1 inch in size. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla extract, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get broken up. Divide the mixture between the two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans. To prepare the topping, combine flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. If you don't mind a little mess, it is faster to use your hands. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle. If not, bake an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cool.

Caramel Pecan Kringle

1 cup pecans
1 sheet puff pastry
3/4 to 1 cup Marzetti Old-Fashioned Caramel Dip

For icing:
1/2 cup confectioner's sugar
1 T cream or milk
14 tsp. vanilla extract
pinch of salt

For kringle, preheat oven to 350 degrees F. Place pecans on a sheet pan and toast for 8 minutes. Cool, Chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half the caramel dip onto center section of dough. Sprinkle with 1/3 cup pecans.

Fold on-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining caramel dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15-20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding more cream if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining 1/3 cup pecans.

Cool completely. Slice and serve.

Watergate Salad

1 cup miniature marshmallows
1 pkg. (3.4 oz) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed whipped topping.

Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.

Stir in whipped topping.

Refrigerate for 1 hour.

whole wheat pizza dough (for grilling)

Stir together:
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.

Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt

Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.

Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.

Freeze dough until firm (about 10 minutes) or ready to use.

(Frozen crusts can be frozen for up to 1 month)

When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.

Broccoli Quiche

15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour

FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese

Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)

In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.