whole roasted carrots with black lentils and green harissa
March 18, 2014, 5:07 pm
Filed under: snacks
IMG_0459serves: 2-3            time: 30 min
Whole Roasted Carrots with Black Lentils and Green Harissa


5 tablespoons olive oil, divided
1 1/2 cups chopped onion, divided
1 tablespoon minced fresh garlic
3 cups vegetable stock
2 cups uncooked black lentils, rinsed
2 tablespoons plus 2 teaspoons Cajun seasoning, divided
2 pounds large carrots
2 cups cilantro leaves
2 tablespoons rice wine vinegar
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
2 garlic cloves
2 jalapeño peppers, seeded

1. Preheat oven to 400°.

2. Heat a medium saucepan over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add 1/2 cup onion and minced garlic; sauté 5 minutes or until golden. Add stock, lentils, and 2 teaspoons Cajun seasoning; bring to a boil. Cover, reduce heat, and simmer for 45 minutes or until lentils are tender.

3. Combine carrots, 2 tablespoons oil, and remaining 2 tablespoons Cajun seasoning, tossing well to coat. Arrange carrot mixture in a single layer on a baking sheet. Bake at 400° for 30 minutes or until tender.

4. Combine remaining 1 cup onion, remaining oil, cilantro, and remaining ingredients in a blender; process until smooth.

5. Place lentils on a serving dish; arrange carrots on top. Serve with harissa.


mushroom & zucchini quesadillas with cilantro pesto
March 18, 2014, 5:02 pm
Filed under: entree
serves: 4-5            time: 45 min
Mushroom & Zucchini Quesadillas with Cilantro Pesto


Cilantro Pesto
1 c. cilantro leaves, packed
1/4 c. walnuts
zest from 1 lime
2 tbsp. olive oil
1 large garlic clove
1 jalapeno, seeds removed and halved
salt to taste

1/2 tbsp. olive oil
8 oz. mushrooms, sliced
1 medium zucchini, halved lengthwise and sliced
salt and pepper to taste
6 medium flour tortillas
1 batch cilantro pesto
1 1/2 c. Monterrey Jack or Mexican Blend cheese
salsa, sour cream, and lime wedges for serving

    For Cilantro Pesto:
Combine all ingredients in food processor and process until mixture is well-combined and reaches a pesto-like consistency.
Heat oil in a medium skillet at medium-high heat. Add zucchini and mushrooms and cook, stirring often, 5-6 minutes or until softened but not mushy. Add salt and pepper to taste.  Spread half of each tortilla with pesto. Divide vegetables and cheese onto pesto-side of tortillas and fold in half.  Wipe out skillet. Heat on medium and cook quesadillas, two at a time, about 2-3 minutes on each side or until golden brown and slightly crispy. (If you prefer, you can use a grill instead.) Cut each quesadilla in half and serve with salsa, sour cream, and lime wedges.

spicy egg and avocado wrap
March 26, 2013, 11:13 pm
Filed under: entree, leftover delights, lunch
serves: 2            time: 30 min
Spicy Egg and Avocado Wrap


2 large eggs, hard boiled

Red leaf lettuce (or any other lettuce)

2 whole wheat wrap breads (9 inch)

1 avocado, pitted, peeled, and sliced

1/4 C chopped tomatoes (I used cherry tomatoes)

A couple slices of cucumber, cut in half

2 T Thai chili sauce (1 T for each wrap)

Salt and pepper seasoning

Slice the hard boiled eggs in half.   Remove one yolk and discard.  Chop remaining egg whites and other egg with yolk.  Lay some lettuce on a wrap, and fill with remaining veggies (and fruit).  Top with 1 T Thai chili sauce and salt and pepper, and roll up into a wrap.  Eat one and cover the other with aluminum foil for lunch the next day!
Per wrap: 370 cal, 14 g fat, 20 g protein, 45 g carb, 9 g fiber

coriander mushrooms & cherry tomatoes
March 26, 2013, 11:02 pm
Filed under: appetizers, gluten free, salad, snacks | Tags:
serves: 1-2            time: 15 min
Coriander Mushrooms & Cherry Tomatoes


1 tsp olive oil

1 small jalapeno or 1/2 jalapeno

1/2 tsp coriander

1/2 pound mushrooms, chopped into bite size pieces

1/2 pint cherry tomatoes, cut in half

1/2 tsp oregano

A pinch of salt and black peppek

1 clove garlic, chopped

1 T lime juice

Fresh or dried cilantro for garnish (optional)

Mix/shake all ingredients together in a ziploc container.  Let marinade for a few hours before serving.
Nutrition info: 60 cal; 1.5g fat, 9 g carbs, 2 g fiber, 4 g protein

butternut squash tart with fried sage & chili infused honey
February 26, 2013, 3:25 pm
Filed under: appetizers, entree
serves: 8            time: 1 hr 20 min
Butternut Squash Tart with Fried Sage & Chili Infused Honey


1 sheet of frozen puff pastry, thawed

1 large egg beaten with 1 teaspoon water

12 1/8″-thick rounds peeled butternut squash

1/4 cup honey

1 thinly sliced Fresno, jalapeño, or red Thai chile

3 tablespoons olive oil

12 fresh sage leaves

1/4 cup shaved Parmesan

salt and black pepper

Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed (from a 17.3-ounce package) on a lightly floured surface to a 10″ square (just enough to even out). Transfer to prepared sheet.

Brush pastry with 1 large egg beaten with 1 teaspoon water. Arrange twelve 1/8″-thick rounds peeled butternut squash (cut from squash’s neck) over pastry, overlapping as needed and leaving a 1/2″ border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)

Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.

Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.

Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.

Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.

Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. Garnish with fried sage leaves and a few grinds of black pepper.

tuscan baked zucchini
November 12, 2012, 11:43 pm
Filed under: entree
serves: 1-2            time: 35 min
Tuscan Baked Zucchini


1/2 C cooked whole wheat orzo, or 1/4 C orzo dry

1 zucchini

1/3 C quartered artichoke hearts in can in water, with leaves cut off

1/2 T olive oil

2 T grated parmesan cheese

1/4 C shredded mozzarella cheese

1.5 T bread crumbs

1 T pine nuts

1/4 C marinara sauce

1 clove garlic, chopped

Preheat oven to 350°F. Spray a glass baking disk with cooking spray.  Cute each zucchini in half lengthwise, scooping out the seeds and the flesh with a spoon (and reserve for later).  Leave about 1/4 inch shell of zucchini.  Spritz a 9″ x 13″ baking pan with cooking spray.  Brush zucchini shells with olive oil and bake for 10 minutes. Remove from oven and set aside.

Chop the reserved zucchini with the artichokes, and mix in the chopped garlic.  Heat the olive oil and cook the mixture for about 2 minutes on medium heat.  Remove from heat and add cooked the orzo, bread crumbs, parmesan cheese, pine nuts, and marinara sauce.

Fill each zucchini shell with the filling so it is not overflowing.  Top each half with its share of the mozzarella. Return to the oven and bake for another 20 minutes, until filling is heated through and cheese is melted.  I throw mine under the broiler for 2 minutes to brown the cheese.

Per serving (1 half): 150 cal, 6.5 g fat, 18 g carbs, 4 g fiber, 7.5 g protein

Quinoa mint chocolate chip cookies
November 12, 2012, 11:27 pm
Filed under: Uncategorized

Love this use of quinoa!!