Quinoa with Tofu and Black Beans

Ingredients:

1 cup quinoa
2 cups vegetable broth
1 can black beans
1 onion, diced
1 bag spinach leaves
1/2 lb firm tofu
chili powder, salt and pepper to taste
teriyaki sauce

Directions:

1. In a small pot boil the quinoa with the chicken broth for about 10-15 minutes or until fully cooked.

2. In a separate pan saute the onion and spinach together. Set aside.

3. Saute the tofu with the spices and teriyaki sauce until browned.

4. Mix the quinoa with the black beans and spinach. Top with tofu and enjoy!

Spaghetti with Turkey Meat Sauce

Ingredients:

1 lb ground turkey
2 cups spinach leaves
10 button mushrooms, sliced
1 onion, diced
3 cloves garlic, mined
1 jar tomato sauce
1 package spaghetti or pasta of choice
salt and pepper to taste
parmesan cheese

Directions:

1. In a large saucepan saute the onion and garlic until soft. Add the mushrooms and continue to cook. After about 2 minutes add the ground turkey and incorporate everything together. Season with salt and pepper.

2. When the turkey looks mostly cooked add the tomato sauce. Add the spinach leaves on top and cook the entire sauce together.

3. In a separate pot boil the pasta in salted water. When the pasta is done, serve with the sauce and top with parmesan cheese.

Chocolate Bundt Cake

Ingredients:

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/2 cup Dutch processed cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons butter, melted
2 tablespoons canola oil
2 eggs
2 egg whites
1 1/2 cups lowfat yogurt
2 teaspoons vanilla extract
3/4 cup granulated sugar
1 tablespoon espresso powder, dissolved in 1 tablespoon of hot water
2 ounces good-quality dark chocolate
1 tablespoon powdered sugar, optional

Directions:

1. Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a bundt pan with cooking spray and set aside.

2. Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.

3. In a large mixing bowl, whisk together melted butter and oil. Add eggs and egg whites and whisk to incorporate. Fold in yogurt, vanilla, sugar and dissolved espresso powder. Melt the chocolate in the microwave for 60 to 90 seconds; do so in 30 second intervals, stirring between intervals and stopping when it’s melted and smooth. Fold chocolate into batter.

4. Gradually add sifted dry ingredients and stir until just incorporated; do not over beat. Pour batter into prepared pan. Bake for 35 to 40 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean. Cool 10 minutes on a wire rack, in the pan. Place the wrack, upside down, on the top of the pan (the open end) and carefully invert the cake onto the wrack.

5. Dust with powdered sugar, if desired.

Blueberry Coffee Cake

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
3 tbsp brown sugar
1 tsp ground cinnamon
1/2 cup packed brown sugar
2 tbsp unsalted butter, at room temperature
3 tbsp canola oil
2 large eggs
1 tsp vanilla extract
1 cup plain yogurt
1 1/2 cup fresh organic blueberries (or thawed frozen blueberries)

Directions:

1. Preheat oven to 350 degrees and spray the baking dish with a light coating of cooking spray.

2. In a medium size bowl, combine both flours, baking soda and salt and whisk thoroughly. In a separate small bowl, combine the 3 tablespoons of brown sugar and cinnamon.

3. In a large bowl, beat the brown sugar, butter and oil until fluffy with a hand-mixer. Add 1 egg and beat until fully combined and repeat with the other egg. Add in the vanilla and yogurt and beat until combined.

4. Add half of the flour mixture to the moist batter; stir until just combined and repeat with the remaining flour mixture.

5. Spread half of the batter into the prepared pan. Sprinkle the blueberries evenly over the batter, gently pressing them into the batter. Sprinkle 1/2 of the cinnamon-sugar mixture over the blueberries and then spoon the remaining batter into the pan and spread evenly.

6. Sprinkle the remaining cinnamon-sugar mixture over the cake and bake until a for about 40 minutes. Test with a wooden toothpick and if not clean when removed, baked a few more minutes.

7. Allow to cool slightly and serve.

Pineapple Upsidedown Cake

Ingredients:

1 can sliced pineapple
3 tbsp butter
1/2 cup brown sugar
1 jar maraschino cherries
1/3 cup butter
1/4 cup sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 cup pineapple syrup from can
1 1/4 tsp baking powder
1/4 tsp salt

Directions:

1. Preheat the oven to 350 degrees. Melt the 3 tbsp butter and pour into the circular baking pan. Top with the 1/2 cup brown sugar. Organize the pineapples and cherries into a design on top of the sugar. Set aside.

2. Combine all of the dry ingredients into a bowl.

3. With an electric hand mixer, beat the butter and sugar together until fluffy. Add the egg and vanilla and continue to mix. Add the dry ingredients slowly into the bowl. Continue to mix and add the pineapple syrup until the batter is evenly mixed.

4. Pour the batter over the pineapples. Bake in the oven for 40-45 minutes.

Apple Cinnamon Bread

Ingredients:

1 1/2 cups all-purpose flour
4 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup canola oil
1/2 cup applesauce
1/2 cup brown sugar
2 cups peeled and chopped apples (about 1½ to 2 apples)

Directions:

1. Preheat oven to 350 degrees. Grease a loaf pan and set it aside.

2. In a medium bowl whisk together the flour, cinnamon, baking soda and salt. Set aside.

3. In the bow, beat the eggs. Add in the oil and applesauce and mix until smooth. Next, add the sugar and mix until well-combined.

4. Gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.

5.Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.

Coq au Vin

Ingredients:

4 chicken legs
4 chicken thighs
3 large carrots, cut into diagonal slices
1 yellow onion, sliced
4 shallots, sliced
12 pearl onions
2 cloves garlic, minced
2 tbsp brandy
2 cups red wine
1 cup chicken broth
a few sprigs of thyme
1 package button mushrooms, cut in quarters
2 tbsp olive oil
salt and pepper to taste

Directions:

1. Remove the excess fat from the chicken and pat it dry. Season with salt and pepper. Heat 1 tbsp oil in a large pot. Add the chicken to the pot and brown evenly. Repeat until all the pieces of chicken are browned. Set aside.

2. In a small pot, boil the pearl onions until it is easy to peel the skin off, about 5 minutes. Set aside.

3. In the same large pot as the chicken was browned, add the carrots, shallots, garlic and onions. Cook for about 5-10 minutes or until the onions become soft. If the vegetables are sticking to the bottom of the pot, add 2 tbsp chicken broth. Season the vegetables.

4. Add the brandy to the vegetables and cook until the alcohol has burned off. Then, add the chicken to the pot in layers. Pour the red wine and remaining chicken broth into the pot. Bring to a boil.

5. Once the pot has begun to boil, lower the heat and add the button mushrooms and the thyme. Cover and cook for about an hour.

6. Once the chicken is completely cooked through it is ready to serve. If you choose, you can pour the sauce into a small pot and reduce or thicken it to taste. Enjoy!

Whole Wheat Pasta with Artichoke Hearts

Ingredients:

2-4 servings of whole wheat pasta
1 yellow onion chopped
2 shallots, chopped
3 cloves minced garlic
1 can/jar artichoke hearts, chopped
salt and pepper to taste
Italian seasoning to taste
1 cup baby spinach leaves
1 tomato, chopped
1/2 cup shredded parmesan cheese

Instructions:

1. Boil the pasta in a pot with salted water.

2. In a saucepan, saute the onion, shallots and garlic until soft. Add the artichoke hearts, tomato and spinach and cook for about 5-7 minutes. Season with salt, pepper and italian seasoning

3. Drain the pasta and add to the vegetable mixture. Toss and serve with the parmesan cheese.

French Onion Soup

Ingredients:

5 cups of thinly sliced yellow onions
3 tbsp butter
1 tbsp olive oil
1 tsp salt
1/4 tsp of sugar (helps the onions to brown)
3 tbsp of all-purpose flour
2 quarts beef stock
1/2 cup of dry white wine
Salt and Pepper to taste
Slices of French Bread
1/2 cup of gruyere, grated

Directions:

1. Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

2. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3. Sprinkle in the flour and stir for 3 minutes.

4. Off the heat, blend in the boiling liquid. Add the wine. Simmer partially covered for 30-40 minutes or more, skimming occasionally. Correct seasoning.

5. Preheat oven to 400F. Pour into soup cups. Top with a slice of crusty bread and a handful of grated Gruyere cheese. Place soup on a baking sheet and bake for 20 minutes, or until cheese is melty and brown.