You may have heard of the Neighborhood Hope Project, College Church's recent local mission trip--a very cool event. I took on the ambitious (I didn't realize how ambitious at the time) task of feeding the 60-100 workers dinner each night for the whole week. The vision was to provide delicious and healthy meals using local products and sustainable resources. This is one of the many great recipes I came across and served that week. You will love it, I promise! I'm sure Anna would second that. She helped me that night!! I wish I had a picture for you. It is a beautiful salad!

Orzo with Roasted Vegetables (Barefoot Contessa) Ina Garden Recipe

SERVES 6

1 small eggplant, peeled and ¾ inch diced

1 red bell pepper, 1 inch diced

1 yellow bell pepper, 1 inch diced

1 red onion, peeled and 1 inch diced

2 garlic cloves, minced

1/3 cup olive oil (or less)

1 ½ teaspoons kosher salt

½ teaspoon fresh ground black pepper

½ lb orzo pasta or rice-shaped pasta

For the dressing

1/3 cup fresh lemon juice (2 lemons)

1/3 cup olive oil

1 teaspoon kosher salt

½ teaspoon fresh ground black pepper

To assemble

4 scallions, minced (white and green parts)

¼ cup pignolis, toasted (pine nuts)

¾ lb good feta, ½ inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

1. Preheat the oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
3. Roast for 40 minutes, until browned, turning once with a spatula.
4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
5. Drain and transfer to a large serving bowl.
6. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
7. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
8. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
9. Check the seasonings, and serve at room temperature.

Chocolate Chip Cookies

I'm sure we all have our favorite chocolate chip cookie recipes.  Yet, I dare you to try this recipe from New York Times.  It is absolutely amazing!  Slightly crisp on the outside and just perfect on the inside.

Chocolate Chip Cookies
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (I use regular white flour)
1 2/3 cups (8 1/2 ounces) bread flour (I use regular white flour)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 cup of chocolate chips 
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
** I make smaller cookies (an inch ball) and bake for 8-10 minutes

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Blackberry Cobbler

My friend Missy P. sent this recipe around after we went blackberry picking a few years ago. Amazing. I've adapted it slightly based on Missy's suggestions--the crust is amazing, so you will want as much of it as you can get.

1 1/2 cups all purpose flour

1 3/4 cups white sugar, divided
1 1/2 teaspoon baking powder
3/4 teaspoon salt
9 tablespoons cold butter
1/4 cup plus 2 T boiling water
4 cups blackberries
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice

* Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

* In a saucepan, dissolve cornstarch in cold water. Mix in remaining 1 cup sugar (I only used 3/4 cup and it was still pretty sweet), lemon juice, and blackberries. Bring to a boil, stirring frequently. Pour berries in a 9X9 (or similar) baking dish.

* Meanwhile, in a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.Drop dough into the blackberries by spoonfuls. Place dish on foil lined baking sheet.

* Bake 25 minutes in the preheated oven until dough is golden brown.

Curried Lentils with Chicken

This is really good ~ I think I have been making this dish about once a week ~ it's that good! Makes great leftovers. The curry is perfect - not too overpowering. Make it this week, it will make you happy! To complete the meal, serve over a bed of steaming rice.

Curried Lentils with Chicken
Servings: 4

1 cup brown lentils
1 tablespoon canola oil
1 small yellow onion, finely chopped
2 teaspoons curry powder
14- ounce can diced tomatoes with jalapenos (or green chilies)
4 cups cooked diced chicken or turkey (bake some chicken tenders/breasts and chop)
1/2 teaspoon salt
1/2 cup low-fat plain yogurt

In a medium saucepan over high, combine the lentils and enough water to cover. Bring to a boil, then reduce the heat to simmer and cook until the lentils are just tender, about 30 minutes. Drain and rinse under cold water. Set aside.

In a large saucepan over medium-high, heat the oil. Add the onion and cook, stirring often, until softened, two to four minutes. Add the curry powder to the onions and cook, stirring constantly, until fragrant, about one minute.

Add the reserved lentils, tomatoes, chicken (or turkey) and salt. Cook, stirring often, until heated through. Remove from heat and stir in yogurt.

Potato and Leek Soup

I made this for the second time last night. Fabulous. So simple.

• 3 tablespoons butter
• 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
• 2 large russet potatoes (about 18 ounces total), peeled, diced
• 4 1/2 cups (or more) chicken stock or canned low-salt broth

• 2 tablespoons chopped fresh chives

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

Read More http://www.epicurious.com/recipes/food/views/Leek-and-Potato-Soup-1922#ixzz0fA4Eg18E

Split Pea Soup

Time to revive this blog! This is my new favorite thing to make, especially since the weather is so frightful right now! If the idea of split pea soup makes you nervous, you probably haven't tasted it yet. I am a bonefide garden pea hater, and I love pea soup. So tasty and filling and bacony. Give it a try!

I got this recipe from the Williams-Sonoma "Soup" cookbook. It serves 4, so be prepared to double it if you want lots of leftovers--the first time we had it, we only ended up with a half-serving for lunch the next day.

Ingredients:
1 T olive oil
1 yellow onion, finely diced
1 celery stalk, thinly sliced
2 small carrots, peeled and thinly sliced
1 c dried green or yellow split peas, picked over, rinsed, and drained
4 cups chicken or vegetable stock
6 sliced bacon
2 T finely chopped fresh flat-leaf parsley
1/2 t finely chopped fresh marjoram or 1/4 t dried marjoram
1/2 t finely chopped fresh thyme or 1/4 t dried thyme
salt and freshly ground pepper

Directions:
1. In a large saucepan over medium heat, warm the oil. Add the onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.

2. Add the split peas, stock, 2 slices of bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until peas are tender, 50-60 minutes. Discard the bacon.

3. Meanwhile, in a frying pan over medium heat, fry the remaining 4 slices bacon until crisp, about 10 minutes. Transfer to paper towels to draim. When cool, crumble and set aside.

4. Coarsely puree 2 cups of the soup in a food processor and return to the saucepan. Season with salt and pepper to taste, return the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.

5. Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.

Because It's Fall: Pasta with Caramelized Squash and Fresh Herbs

Mmm, mmm, mmm. I planted sage specifically for this recipe, and I have seriously been waiting ALL YEAR to make this again. This is from last fall's Williams Sonoma catalog. Also I don't believe in making my own pasta, so I just use good quality bowtie pasta. And, seriously, make the whole box, because it is even better leftover.

Ingredients:
9 Tbs. unsalted butter
1 kabocha or butternut squash, 2 1/2 to 3 lb., peeled, seeded and cut into 1-inch dice
2 Tbs. sugar
1/2 cup chicken or vegetable broth
Salt and freshly ground pepper, to taste
3 Tbs. finely diced shallots
1/8 tsp. freshly grated nutmeg
1 Tbs. minced fresh sage
1 tsp. fresh lemon juice
2 Tbs. minced fresh flat-leaf parsley
1 lb. fresh pasta sheets, cut into 2-inch squares (see related recipe at left)
1 oz. Parmigiano-Reggiano cheese, grated

Directions:
In a braiser over medium-high heat, melt 3 Tbs. of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more. Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.

In the same pan over medium-high heat, melt the remaining 6 Tbs. butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine. Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside. Serves 4 to 6.

Tom Ka Gai (Chicken and Coconut Soup)

So flavorful and good. You can use less fancy ingredients, and it's still great (ie. lemon grass paste, regular green chili peppers, traditional mushrooms).

Serves 6 as an appetizer

2 c. chicken stock

2 stalks lemon grass, roughly chopped

2 chicken breasts cut into small chunks

2 T. fish sauce

2 cans coconut milk

chili oil to taste or 2 Thai chilies

1 tsp fresh ginger root, grated

1/4 c. straw mushrooms

3 green onions, bias sliced

juice of 1 lime

1 T. cilantro, chopped

Thai basil leaves for garnish (optional)

In a large pot combine stock, lemon grass and chicken, bring to a boil then reduce heat and simmer for 5-10 minutes.

Add fish sauce, coconut milk, chili oil, mushrooms, green onions, lime juice and cilantro. Simmer not boil for about 10 minutes. Serve with garnish of basil.

Bekah's Coffee Cake

This is ALWAYS a hit. Anna and I have been making it for years. This post is especially for the Cokajebes. Also, it never hurts to double this recipe.

1 1/2 c. flour

1 c. sugar

2 1/2 t. baking powder

1/3 c. shortening

1/4 t. salt

Mix above ingredients together in the evening (will be lumpy). In the morning add:

1/2 c. milk

1 beaten egg

Put in greased square pan. Then mix: 1/4 c. butter, 1/2 c. sugar, 1/2 t. cinnamon. Sprinkle (or glop) over the top of other ingredients. Bake at 350 for 30-35 minutes (center will fall). Mmmmm!

Summer Fruit Salad with Mint Sugar

I found this recipe when I was looking for stuff for a baby shower that used mint. It's a hit every time. Really easy fruit salad with a unique twist and it looks beautiful.

1/4 c. loosely packed fresh mint

3 T. sugar

1 1/4 lb. blackberries, left whole, or 1 1/2 lb. sweet cherries, pitted and halved

3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3 in. thick wedges

1/2 lb. seedless green grapes (1 1/2 c.), halved

Makes 6 (VERY large) servings. Pulse mint and sugar in food processor until finely ground. Sprinkle mint sugar over fruit in a large bowl and toss gently to combine. Let stand 5 minutes (or a couple hours is okay) before serving.

Mac 'n' Goat Cheese

Okay, Foodie Friends, long time no post! I've discovered a couple of awesome new recipes lately and wanted to share...anyone else cooking up something new?

Here's a recipe for fancy-people's macaroni and cheese. It's possible that I was just starving when I ate it, but I thought it was so good I scarfed it up and wished I'd had more. I think it would be good with shredded chicken mixed in as well. Plus, it was so, so quick--it was all finished in about the time it took to cook the macaroni.

3/4 pound macaroni pasta
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
1 pint cheery tomatoes, halved
One 9-oz bag spinach
salt and pepper
6 ounces goat cheese, broken into chunks*
3/4 cup chopped toasted walnuts

*I've read recently that you shouldn't use the pre-crumbled goat cheese for pasta dishes like this because it doesn't melt well. I tried the pre-crumbled once, and I think these people know what they are talking about--the log of cheese was much creamier.

1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1/3 cup cooking water, and return to the pot.

2. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add garlic and cook until golden, about 4 minutes. Stir in the tomatoes, spinach, and reserved pasta water and cook until heated through, about 4 minutes. Season with salt and peper.

3. Stir into the pasta along with the goat cheese. Transfer to a service dish and sprinkle the walnuts on top.

Recipe from Every Day with Rachael Ray, April 2009

I thought my fellow foodie friends might be interested in this new website that helps you create weekly menus ... Springpad.

Banana Nut Muffins with Oatmeal Streusel

I must admit -- I love just ripe bananas and really over-ripe bananas.  I'm not a big fan of the in-between.  I love black, very ripe bananas, because they are perfect for muffins, bread, smoothies, etc.  Yesterday, I tried a new recipe from my Cooking Light cookbook.  It was too good not to pass along ...

Ingredients

Muffins:

2 cups all-purpose flour

2/3 cup packed brown sugar

2 tsp baking powder

1/4 tsp ground cinnamon

1/4 tsp salt

1 cup mashed ripe banana (approx. 2 bananas)

3/4 cup low-fat milk

3 T canola oil (I used veggie oil)

1/2 tsp vanilla 

1 large egg

1/2 cup chopped walnuts, toasted (I left out this time)

Streusel:

6 T regular oats

5 T flour

2 T brown sugar

2 T butter, softened

1/4 tsp cinnamon

Preparation:

Preheat oven to 375

To prepare the muffins, combine flour and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture.  Combine banana and next 4 ingredients (through egg) in a bowl; stir well.  Add to flour mixture.  Stir just until moistened; fold in walnuts.  Spoon batter into 12 muffin cups.  (Side note: Lately I've been decided not to use cup liners and have just sprayed the muffin tin with Pam-- saves paper and works just as well.)

To prepare streusel, combine oats and remaining ingredients in a small bowl.  Blend with a pastry blender (I used a fork) until mixture resembles coarse meal.  Sprinkle streusel over batter.  Bake at 375 for 22 minutes or until wooden pick inserted comes out clean.

Something a little different...

You know you're a full fledged mommy when you've been asked for your first time to "bake goodies" for the preschool carnival. For such a right of passage, I was compelled to find a recipe for something that would be unique, but would still sell at the bake sale. I was pretty proud of this creation, which I saw in a magazine. Use your favorite rice crispy treat recipe. Let the mixture slightly cool, then roll the it with your greased hands into rolls. Then use gummy fish and strips of green fruit roll ups. Bound to be a hit with kids and sushi-lovers!

Pork Pozole

I love slow cooker recipes. I found this one in Parents magazine, which means it's very easy. It is essentially a Mexican stew. It has some interesting ingredients and Jeff is a huge fan.

1 15 oz. can yellow or white hominy, drained

1 14.5 oz. can Mexican-style diced tomatoes (I actually used tomato sauce and added some taco seasoning)

1 10 oz. can mild green enchilada sauce

1 large onion, chopped

3 cloves garlic, minced

 2 tsp. ground cumin

1.5 lbs. boneless pork loin

1/2 cup chopped cilantro

1 t. lime juice

Tortilla chips

Diced avocado and lime wedges, optional

1. Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4 quart slow cooker. Top with pork, spooning hominy mixture over the meat. Cover and cook on hight for 2 to 2.5 hours. 

2. Place pork on a cutting board. Add cilantro and lime juice to the slow cooker. Coarsely chop pork; return to cooker, and stir well. Spoon into shallow bowls. Serve with tortilla chips, and if your family is a fan of avocado and lime, include them too. Makes 6 servings.

Nutrition per serving: 332 cal; 29g protein; 9g fat; 31g carb; 461mg sodium; 5g fiber

Blueberry Bran Muffins

Blueberry Bran Muffins:
1 c. white flour
1/3 c. whole wheat flour
3/4 c. wheat bran
1/3 c. plus 1 T. brown sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/4 t. cinnamon
1 egg( separate the yolk and white and beat the white till fluffy with a fork)
1/4 c. molasses
1 t. vanilla
2 T. canola oil
1 c. buttermilk
1 c. blueberries, fresh or frozen

1. preheat oven to 375 degrees and line a twelve cup muffin tin with paper liners.
2. mix wet and dry ingredients in separate bowls.
3. stir dry ingredients into wet just till moistened then fold in the blueberries, stirring as little as possible.
4. spoon batter into muffin cups and bake for 18 - 20 min. (test with tooth pick and do not over bake)
5. cool on wire wrack. ( Or cool in the microwave to keep them moist. My sister did this when we were younger to keep the muffins moist or to soften muffins that had been over baked in the first place.)

I got this recipe from joyofbaking.com ,a website that Austin found for me.
After making the orange flax bran muffins I wanted more so have been looking up other bran muffin recipes. I made these yesterday and can't stop eating them! They also smell soooo good when baking!
Next week I am making Banana Oat Bran Muffins and if they are good I will post that recipe too!
I am getting good at typing one handed while nursing Alyce. :)

Honey Curry Baked Chicken

3 lbs. boneless, skinless chicken breasts, cut into bite sized chunks

1 stick of butter 

1/2 c. honey

2 T. prepared mustard

1 t. salt

1-2 T. curry powder

Chopped peanuts and sweetened coconut flakes for garnish

White sticky rice ( a 2 cups of uncooked rice batch)

Place chicken in a 13x9 in. baking dish.

Melt butter and mix in rest of ingredients.

Pour sauce sauce over chicken.

Cover pan with foil and bake 1 1/4 hours at 350.

Remove from oven and stir to brake apart chicken chunks.

Serve over sticky white rice.

This recipe is from my Aunt and she says she puts the rice on a big platter  and puts the chicken and sauce on top and serves it that way. The sauce looks runny but when it soaks into the rice it is perfect! We really liked this dish!

When I made this I cut the recipe in half and it made 3 healthy (generous ) servings.

Garnish with chopped peanuts and coconut flakes.

To balance the cake...bran muffins!

About a month ago I purchased "Super Foods RX." I have really enjoyed trying to implement the super foods. I have always told Andrea that I am looking for a good breakfast "cookie" - well this bran muffin comes pretty close (I don't have time to eat breakfast at home so I always need something that I can take "to go"). I make two dozen and then freeze them in batches of six - works great! I hope someone tries them and actually likes them :).

PS: Love all the new recipes - can't wait to go grocery shopping!

Orange Bran Flax Muffins
Yields 24 muffins

1 1/2 cups oat bran
1 cup all purpose flour
1 cup ground flaxseed
1 cup natural bran
1 tablespoon baking powder
1/2 teaspoon salt
2 oranges, washed, quartered, and seeded
3/4 cup brown sugar
1 cup buttermilk
1/2 canola oil
2 eggs
1 teaspoon baking soda
1 1/2 cups raisins (can substituted white chocolate chips)

In a large bowl combine the oat bran, flour, flaxseed, natural bran, baking powder, and salt. Set aside. In a blender or food processor, combine the oranges, brown sugar, buttermilk, canola oil, eggs and baking soda. Blend well. Pour the orange mixture into the dry ingredients. Mix until well blended. Stir in the raisins. Fill paper lined muffin tins almost to the top. Bake in a 375 degree oven for 18 to 20 minutes, or until a wooden pick inserted into the center of the muffin comes out clean. Cool in tins 5 minutes before removing to a cooling rack.

Chocolate Stout Cake

Alright (sorry about my foodie friends absence), I made this last year for St. Patrick's Day weekend and it is pretty amazing. It was requested again this year by my in-laws. Last year I was a little wimpy and just made a sheet cake, but this year I went big and made my first three layer cake. I know it is a little industrious but well worth it! It to is from Epicurous (after you look at the ingredients you'll know why I only make it once a year).

Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream

Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Ginger Chicken and Sesame Rice

After a rather scary piece of crystalized ginger at a shady Chinese buffet last year, I was certain that I did not like ginger. Wrong. It is quite tasty in the right circumstances, such as the following recipe.

Ginger Chicken with Snow Pea Salad (from the South Beach Diet Quick and Easy Meals cookbook)
Prep Time: 10 minutes Cook Time: 20 minutes
1 pound snow peas, strings removed
1 T plus 2 t canola oil, divided
1 T plus 1 t low-sodium soy sauce, divided
1 T minced fresh ginger
1 ½ pounds boneless, skinless chicken breasts
2 scallions, sliced
2 t dark sesame oil

Combine 2 teaspoons of the canola oil, 1 tablespoon of the soy sauce, and ginger in a shallow bowl. Add chicken and toss to coat.

Heat remaining canola oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink inside, 5 minutes per side. Transfer to a cutting board and slice.

Meanwhile, bring a medium saucepan of salted water to a boil. While chicken is cooking, boil snow peas for 2 minutes and drain.

Combine snow peas, scallions, sesame oil, and remaining 1 teaspoon of soy sauce in a mixing bowl; toss together. Serve pea salad with chicken.

Note: I usually just add the chicken to the bowl of peas, etc., toss it all up, and serve from there. Also, last time I made it I scrambling 2 eggs with a dash of soy sauce and added it to the final product. Delicious!

Sesame Brown Rice (from the William-Sonoma Essentials of Healthful Cooking book)
1 cup medium-grain brown rice
Kosher salt
2 t sesame seeds
1 t Asian sesame oil
1 T thinly sliced green onion tops

In a saucepan over high heat, bring 2 3/4 cups water to a boil. Add the rice and 1/2 teaspoon salt, stir once, reduce the heat to low, cover, and cook, without stirring, until all the water has been absorbed and the rice is tender, 35-45 minutes.

Meanwhile, in a small, dry frying pan over medium heat, toast the sesame seeds until they are fragrant and have taken on color, about 2 minutes. Pour the seeds onto a plate and set aside.

Carefully lift the cover of the saucepan so that no condensation drips into the rice. Drizzle the sesame oil evenly over the top and sprinkle on half of the sesame seeds. Gently fluff the rice with a chopstick or the handle of a wooden spoon.

Spoon the rice into a warmed serving dish. Sprinkle with the remaining sesame seeds and the green onion and serve at once.