Day 6, Tuna and Tomato Pasta

I'm not sure which magazine I clipped this from, possibly Rachael Ray. I added a few things...
Originial recipe ingredients:
2 Tbsp xtra virgin olive oil
2 cloves garlic, chopped
1 cup flat leaf parsley
1 28 oz can crushed tomatoes (I like San Marzano)
salt and pepper
4 Tbsp butter
1 6 oz can white tuna in olive oil
1 lb medium pasta shells

I subbed SPinach pasta, my husband calls them "pea pod" pasta, I got in wegmans. I used tuna tonnato in olive oil instead of white tuna. Added a pinch pf red pepper flakes and dried oregano and basil, added a handful of kalamata olives and I only used 2 Tbsp butter. In my mind using 4 Tbsp butter is better used in a cake! I also added some plum and grape tomatoes I had from the garden.
In a large saucepan heat the olive oil over medium high heat and add garlic. Saute' for 1 min. Add 2 Tbsp of the parsley and cook for 1 min, then add the tomatoes and some black pepper. (I did not think it needed salt) Cook over low heat until the sauce thickens, about 20 min, uncovered. Stir in the butter and then the tuna. Meanwhile, in a large pot of boiling water cook the pasta and drain. Add the pasta to the sauce and stir in half of the rest of the parsley. Top with remaining parsley

Day 3 - Spa Shrimp Sandwich

Best laid plans...I thought I was defrosting salmon...turns out it was shrimp. This is all I had to work with- half a baguette in the freezer, 1 lb of defrosted shrimp, half a bag of baby spinach and a red pepper. The night before grocery shopping is always a challenge. I like to call this my "un-fried" Spa Shrimp Sandwich. Serves 4

Ingredients:

1 Baguette or Italian/French bread- wrap in foil and heat in oven at 350 degrees for 10-15 min.
1 Tbsp mayonaise
1 Tbsp plain yogurt
1/2 lemon, juiced
1 tsp (or more) Cholula Chipotle hot sauce
Mix together and refrigerate to thicken
1 lb shrimp, deveined and shelled
2 Tbsp unbleached flour
1 Tbsp Mrs Dash Salt Free seasoning
1 tsp cracked black pepper
Mix flour and spices and toss shrimp, covering well. Set aside in bowl.
1 red bell pepper, diced finely
1 clove garlic minced
1/2 package baby spinach
1 Tbsp xtra virgin olive oil
1 tsp salt
1/2 tsp cracked black pepper
Heat skillet till very hot. Add oil, garlic, pepper and saute for 2-3 min until spinach wilts. Take out of pan. If needed add another tsp of oilve oil and heat. Add shrimp and cook on each side 2 min.
Cut baguette in half lengthwise. Add spinach/pepper mixture and top with shrimp. Drizzle lemon chipotle over the shrimp and top with the other baguette top.

Day 4- Roasted Poblano and Tomato Salsa

Time to tailgate and at the same time use up all those tomatoes and peppers from your garden or farmer's market.
Ingredients:
4 poblano peppers (or use jalapenos)
6 plum tomatoes
1/2 cup finely chopped onion, white or red
2 cloves garlic, leave skin on
juice from 1/2 lime
1/2 tsp salt
2 Tbsp chopped fresh cilantro
Grill (or broil) peppers until charred black, set aside.

Cut tomatoes in half, lengthwise. On a foil lined sheet pan roast tomatoes and garlic in a 300 degree oven for 45 min. Remove skin from garlic and remove skin and seeds from peppers. In food processor mix peppers, tomatoes, onions, garlic pulse just a few times. You can also chop them up for a chunkier version. Add lime juice, cilantro and salt and stir. You can add less peppers for a less spicy version. I like to serve these with whole grain tortilla chips or (my favorite) blue corn tortill chips. Note- if you're in a hurry you can do the peppers ahead of time and add fresh tomatoes without roasting them.

Day 5 - Shrimp Pot Pie with fennel

This is a Rachael Ray recipe I've had in my notebook for ages. Thought I'd give it a go tonight..
It looks pretty easy and not too much prep, perfect for weeknight.
Ingredients:
3 Tbs olive oil
2 large leeks or 4 small leeks, white and green parts, cut into half moons (if using large leeks soak in a bowlfull of water to get all the sand out and drain)
1 fennel bulb, cut into half inch pieces
3 Tbsp flour
1/2 cup dry white wine
1 cup milk
1 pound shrimp, cleaned
1/2 cup fresh flat leaf parsley
1 8 oz sheet frozen puff pastry, thawed

Heat oven to 400 degrees. Heat the oil in a large saucepan over medium-high heat, add leeks and fennel and cook 6 min, stirring occasionally. Add the flour and cook for 1 min, do not allow to burn. Stir in the wine, milk 1 tsp salt and 1 tsp pepper. Simmer until thickened, 2-3 min. Stir in the shrimp and parsley and stir. Transfer the mixture to a shallow 2 qt baking dish. Lay the pastry on top, trimming to fit and cut vents in the pastry top. Bake until top is browned and filling is bubbling- 25-30 minutes.

30 Day Challenge- Day 2- African Chicken Stew

Lots of chopping (it's therapy!) and more than my usual list of ingredients. Try it anyway, it's full of great flavor and is a healthy, satisfying meal. Even if you're not sure about the veggies (cabbage, for one) or raisins, try it this way anyway...the vegetables blend together and no one flavor stands out. I think you'll like it.
Ingredients-
1 zucchini, cut into large chunks
1 small eggplant, cut into chunks
1 can stewed tomatoes with juice
1/2 small head cabbage, sliced thinly
1 can black beans, rinsed and drained
1 tsp cinnamon
1 tsp cumin
1 tsp coriander
1 tsp Mrs Dash salt free seasoning
1 tsp crushed fennel seed
1/2 tsp celery seed
1/2 tsp salt
1 cup unbleached flour
1/2 cup raisins
1 Tbsp Cholula hot sauce, Chipotle (or whatever you favor)
6 Boneless, skinless chicken thighs
1 tsp xtra virgin olive oil
1 cup unbleached flour
1 tsp cumin
1 tsp salt
1/2 tsp cracked black pepper
1 large white onion, thinly sliced

Heat oil in Dutch Oven and onions. Saute for 4 min, take out and set aside. Mix flour and cinnamon, coriander, cumin, salt and Mrs Dash and dredge chicken thighs in it. Add to hot oil, adding another tsp if necessary. Brown well on both sides (about 3 min per side.)
Take chicken out and add another tsp olive oil, add vegetables, tomatoes/juice, raisins, and beans. Add cumin, salt, pepper. Top with chicken and onions. Bring to a boil and cover. Lower heat to simmer over low heat for 30 min.
Tastes great served over couscous. I say this makes 6 servings but I could easily eat more!
Original recipe- one of those days where I had a little of this, a little of that...

30 Day Challenge- List of recipes

Fall Salad with Apples, Walnuts and Blue Cheese
Shredded Brussels Sprouts with Bacon and Hazelnuts
Roasted Cabbage Wedges
Sesame Noodles with Chicken
Roasted Poblano and Tomato Salsa
Potato, Corn and Leek Chowder
Skillet Lasagna
Summer Crab Rolls
Shrimp Pot Pie with Fennel
Tuna and tomato Pasta
Chicken with Roast Lemons and green Olives
Burgers with Mozzarella and Spinach-Arugula Pesto
Chicken Breasts Stuffed with Fontina, Artichokes and Sun-Dried tomatoes
Shoestring Potatoes with Garlicky Dijon Mayo
Roasted Pork and Autumn Vegetables
Pork Loin with Olives, Spinach and rice Stuffing
Ginger Pumpkin Bread
Harvest Pear Crisp
Almond Stuffed Chicken
Cauliflower Gratin
Penne with Eggplant and tomato Sauce
Provencal Vegetable Soup
Turkey Shepherds Pie
Tamale Casserole
Apple Cider Cupcakes with Apple Cream Cheese Frosting
Pumpkin Soup
Yeasted Chocolate Coffee Cake
Orecchete with Broccoli Rabe, Oregano and Lemon
Salmons with Spinach And Chick Peas
Butter Almond-Crusted Fishwiches
Lentil Quinoa Salad with Ginger
Turkey-Jasmine Rice Meatballs with Baby Bok Choy
African Chicken Stew

30 Day= 30 New recipes Challenge

I'm starting the challenge off with a recipe I have actually made before, but couldn't resist because it's a perfect Back to School recipe. Perfect for after school treats. (I'll tack on another recipe at the end for the challenge!)
Monkey Bars
ingredients:
1/2 cup raisins
1 1/2 Tbsp apple juice
combine raisins and apple juice, microwave on high for 1 min.
1 Cup unbleached flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
3/4 cup packed brown sugar
1/4 cup butter , softened
1 mashed ripe banana
3 Tbsp buttermilk, lowfat
1 tsp vanilla extract
2 large egg whites
cooking spray or tsp butter
1 Tbsp powdered sugar
Preheat oven to 350. COmbine flour and next 4 ingredients. Stir together. Combine brown sugar and butter and beat together until well blended. Add banana and next 3 ingredients beating well. COmbine with flour mixture until just combined, do not overmix. Stir in raisins. Coat 8 inch square baking pan with cooking spray or a little butter. Spread batter evenly in pan. Bake 350 degrees for 30 minutes until golden. Cool completely on a wire rack. Sprinkle with powdered sugar and cut into squares. =16 servings
Note- if you don't have buttermilk (and not many people have it in the fridge all the time), you can substitute plain yogurt, non-fat or low fat. I have even taken the plain part of the yogurt off a container of Dannon- in this recipe pineapple would be great. You do get a little of the flavor of the fruit even if you just use the plain yogurt off the top.