Grad Girl Grub

Mexican Posole (Butternut Squash + Spicy Sausage + Rice)

2013-08-16T18:15:00.000-07:00

Serves 3

Ingredients

1 bag cubed butternut squash from Trader Joe's ($1.99)
1 cup chopped onion
1 can diced fire-roasted tomatoes
1 package (5 links) jalapeño chicken sausage ($3.99 at Trader Joe's), sliced into coins
1 cup rice, uncooked (I used a brown+wild rice blend)
1 1/2 cups chicken broth
Dash each of garlic powder, cilantro, chili powder, cayenne pepper
Dash of lime juice

Directions

Mix rice and chicken broth in a small pot and bring to a boil over medium-high heat. Reduce to medium-low and cover. Let cook 15 minutes.
Meanwhile, add remaining ingredients to a large saucepan, lightly sprayed with nonstick cooking spray. Cook over medium-high ten minutes, reduce heat to medium remaining five minutes.
Serve over rice.

Mocha Chocolate Chip Pecan Scones

2013-08-16T15:46:00.002-07:00

Y'all, I would swear by these things. I dreamt of them afterward--that is how much I (and friends) loved them. Super easy, super tasty--enjoy!

Makes 6 scones

Ingredients:

1/4 cup coffee, brewed strong
3 tbsp cream (I used sweetened creamer for coffee; Bailey's is a good option)
3 tbsp applesauce
2 tsp vanilla extract
3 1/2 cups Bisquick
1/2 cup sugar (can substitute partly with Splenda For Cooking if desired)
1 cup chocolate chips
1/2 cup chopped pecans

Directions

Preheat oven to 350ºF.
In a small bowl, mix together coffee, cream, applesauce, and vanilla.
In a large bowl, mix together Bisquick, sugar, chocolate chips, and pecans.
Add the wet ingredients to the dry and mix until crumbly.
Move crumbly mass to a floured surface and form into a large disk roughly 2-3 inches thick.
With a knife, cut partway into 6 wedges, not fully cutting apart. Move to a lightly greased cookie sheet.
Brush the tops of the scones with 1 tbsp cream and 2-3 tbsp sugar.
Bake 20 min or until golden brown.

Dajaj Tfaya (Moroccan Curried Chicken & Rice)

2013-07-09T10:48:00.004-07:00

Ingredients

6 chicken tenders (if frozen, thawed)
1 cup uncooked rice (can be a brown, wild, and/or couscous variety)
2 cups chicken broth
1 can garbanzo beans, reduced sodium
1 can petite diced tomatoes
2 cups chopped broccoli
Dash each turmeric (generous), curry powder (generous), paprika, cinnamon (only a sprinkle), cayenne, black pepper, garlic powder

Directions

Preheat oven to 325ºF.
Spray a pan and lay tenders side-by-side. Sprinkle each tender with a mix of paprika, cayenne, and garlic powder. Place in oven for 25 minutes.
Meanwhile, cook rice according to package directions, using chicken broth.
While rice is cooking, in a large saucepan add all other ingredients (including remaining chicken broth and additional paprika, cayenne, and garlic powder) and bring to a simmer over medium-high heat, stirring occasionally.
Serve bed of rice under bed of veggie mix under two chicken tenders.

Serves 3.

Easy Spicy Sausage & Butternut Squash (Chorizo y Calabaza)

2013-07-09T10:43:00.001-07:00

Ingredients

Bag of butternut squash (pre-chopped) from Trader Joe's
Five small chicken sausage links, jalapeño variety (available at Trader Joe's)
Small bag of white onion (pre-chopped) from Trader Joe's
2 cups chopped spinach
1 cup chicken broth
Dash each of paprika, cayenne, black pepper

Directions

Bring all ingredients to a simmer in a large saucepan over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until squash is tender.

Serves 3.

Ethiopian Foule (Bean Stew) with Injera

2013-07-01T16:25:00.002-07:00

Ingredients

4 cups chicken broth
1 can pinto beans or garbanzo beans
1/2 to 3/4 cup onions, chopped
1 1/2 cups carrots, sliced
1/2 cup celery, chopped
2 cups spinach, chopped
1/2 to 3/4 cup parmesan cheese, grated
4 pieces pre-cooked injera, shredded into small strips
Dash each:

Garlic powder
Cayenne pepper
Paprika
Black pepper
Turmeric
Curry powder
Dried cilantro

Directions

In a large saucepan, bring all ingredients except injera and parmesan to a boil over medium-high heat.
Reduce heat to medium and add injera.
Cook, stirring frequently, 20 minutes or until carrots and celery are tender.
Sprinkle each serving with parmesan.

Serves 5.

Cheesy Bacon Grits Casserole

2013-06-10T12:20:00.000-07:00

Serves 9

Ingredients

4 cups milk
1/2 tbsp salt
1 cup grits, instant
1/2 cup butter or margarine, melted
5 tbsp oats OR 2 eggs
Dash dried basil
1-1/2 cups shredded cheese
8 slices [turkey] bacon, cooked and crumbled

Directions

Preheat oven to 350ºF.
In a large saucepan, bring 3 cups milk and salt to a boil over medium-high heat, stirring frequently with a whisk.
Whisk in grits and butter. Reduce heat and simmer 15-20 minutes, or until thick, stirring frequently.
Add 1 cup milk, oats (or eggs), basil, and 1/2 cup cheese.
Pour into a greased 8x8 pan.
Sprinkle cheese and bacon over the top.
Cook 40 min, or until bubbling.

Easy Bacon Broccoli Quiche

2013-05-15T18:09:00.001-07:00

Ingredients

1 small carton Eggbeaters (or other egg substitute), approx. 1 3/4 cups
2 cups spinach, fresh or frozen
1/2 cup onion, chopped
5 large slices bacon, cooked and crumbled
1/2 cup cheese of choice (I used a homemade Mexican blend)
Dash each paprika, cayenne, black pepper

Directions

Preheat oven to 375º. Spray 9x9 pan with non-stick spray.
In a medium-sized bowl, mix all ingredients. Pour into prepared pan.
Cook 1 hour, or until middle is set.

Serves 4.

One-Pot Phở

2013-04-06T13:44:00.003-07:00

Ingredients

4 cups reduced-sodium chicken or beef broth
3 cups water
1 8-oz box Annie Chun's Maifun Brown Rice Noodles
3 cups assorted vegetables (frozen or fresh); I used spinach, broccoli, carrots, onions, corn, green peas, lima beans, and okra
4 oz meat of choice (chicken, beef, tofu, pork)
2 tbsp soy sauce
Dash each garlic powder and black or white pepper

Directions

In a large saucepan, bring broth, water, vegetables, meat, soy sauce, garlic, and pepper to a boil over medium-high heat.
Add entire package of brown rice noodles, pressing down firmly with a large spoon to make sure all noodles are submerged in liquid.
Let boil 5 minutes, stirring frequently.
Remove from heat and serve hot.

Serves 4.

Arroz Congri (Cuban Rice & Beans)

2013-03-27T11:36:00.000-07:00

Serves 4

Ingredients

2/3 cup dry rice (I used a combination of basmati, long-grain brown, wild, and couscous)
1 cup chicken broth (low sodium)
2 links sausage (I used monterey jack, spiced chicken links), halfed lengthwise and chopped into half-coins
Generous dash each of cilantro (dried), salt, pepper, chili powder, cayenne pepper, garlic powder, paprika
1/2 cup onion, chopped
1 can black beans (low sodium), rinsed and drained
1 can diced tomatoes, partially drained

Directions

In a small saucepan, mix rice and broth. Bring to a boil over medium-high heat. Stir once, reduce heat to low and cover. Set timer for 15 minutes.
Meanwhile, add all other ingredients to a medium-sized saucepan or skillet. Heat over medium-high heat until boiling, then reduce heat to medium-low until rice is cooked.
Add cooked rice to the medium-sized saucepan and mix all together.
Serve hot.

Garbanzo Tomato Rice with Sausage (Neuch Shiro Wot + Kwalima)

2013-03-23T16:15:00.004-07:00

"Neuch shiro wot" means "mild spiced chickpea stew", and "kwalima" means "spicy sausage". I added rice because...well, who doesn't love rice?

Ingredients

1 can garbanzos (chickpeas), low sodium (rinsed and drained)
1 can diced tomatoes, low sodium
1/3 cup carrots, diced
1/3 cup celery, diced
1/3 cup onion, diced
2/3 cup rice, dry (I used a mix of wild and basmati rice plus Israeli couscous)
2 spicy sausage links, halved and sliced into coins
Liberal dash each of:

Cilantro (dried)
Lemon juice
Salt
Garlic powder
Ginger (powdered)
Curry
Turmeric

Directions

In a small saucepan over medium-high heat, mix rice and 1 cup water.
While waiting for rice to boil, put medium saucepan over medium-high heat and mix together garbanzos, diced tomatoes, carrots, celery, onion, sausage, and all spices.
When rice reaches boil, stir once and cover. Set timer for 14 minutes.
Meanwhile, stir garbanzo-tomato mixture frequently, making sure to keep contents from sticking to bottom of pan.
When rice is finished, remove both saucepans from heat and mix together.
Serve hot.

Serves 4.

Whole Wheat Mango-Honey Muffins

2013-03-17T09:05:00.000-07:00

Makes 12 muffins

Total time: 45 min

Ingredients

2 cups whole-wheat flour (or substitute any flour combination, like 1 cup whole-wheat and 1 cup all-purpose)
1 tsp baking soda
1/2 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
3 medium to large mangos
1/2 cup honey (you can substitute agave--I used strawberry and maple agave)
1/4 cup applesauce or coconut oil
1 1/2 tsp vanilla extract

Directions

Preheat oven to 350ºF.
Grease the bottoms of a 12-cup muffin tin (or line with muffin cups)
In a large bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
Peel and chop 2 mangos. Place in a blender or food processor and purée. Yield should be approximately 1 1/2 cups.
In a medium bowl, mix puréed mango, honey, applesauce or coconut oil, and vanilla extract.
Dice the remaining mango into small--like, raisin-sized--pieces.
Fold wet ingredients into the dry ingredients and add the diced mango. Mix until just combined--the batter will be lumpy!
Bake 25-30 minutes, or until sides begin to brown and a toothpick inserted in the center comes out clean.
Cool 15 minutes in the pan. Remove to wire rack to cool completely.

Ethiopian Shorba: Tomato Lentil Stew

2013-02-03T16:06:00.000-08:00

Ingredients

3 cups fresh spinach leaves
8 large slices bacon
1 large can Progresso lentil soup
1 cup carrots, chopped or sliced
1/2 cup onion, chopped
1/2 cup dry lentils
1 14-oz can chicken broth, less sodium
2 cups tomato juice, low-sodium
Pinch each of: turmeric, curry, garlic powder, paprika, cayenne
Injera (see recipe here); this is a delicious Ethiopian crepe-like bread that you rip apart and eat with each mouthful

Directions

Preheat oven to 400º.
Place bacon slices in one layer on baking sheet. Bake until browned and crispy, about 15 minutes.
Place on plate lined with paper towels. Top with another layer of paper towels and press down to remove excess moisture.
Crumble bacon and place in Crockpot, along with all other ingredients except for the injera.
Cook on low 4-6 hours.
Serve with injera.

Incredibly Easy Blueberry Compote

2013-01-25T17:37:00.001-08:00

Serves 2

Ingredients

1 cup blueberries
3 tbsp sugar or agave
1 tbsp water
1/2 tsp vanilla extract
Dash of cinnamon

Directions

Bring all ingredients except cinnamon to a simmer in a small, lightly sprayed saucepan over medium heat.
Stir continuously until blueberries start to pop and mixture thickens. Remove from heat, sprinkle with cinnamon, and serve immediately.

This was delicious over oatmeal, but would also be great on pancakes, waffles, or biscuits!

Turtles: Pretzels+Rolos+Pecans

2012-12-27T07:24:00.002-08:00

Makes about 50

Ingredients

Bag of small, gridlike pretzels
Bag of Rolos (about 49 per bag)
Bag of pecan halves

Directions

Preheat oven to 300º.
Lay out pretzels side by side on cookie sheet covered with parchment paper. (You should be able to fit all pretzels on the sheet.)
Top each with a Rolo.
Bake 4 minutes.
Moving quickly while chocolate is still soft, top each with a pecan half.
Refrigerate 15 minutes, or until firm.

Easy Italian Cheese Biscuits

2012-12-15T09:06:00.001-08:00

Makes: 12 biscuits
Prep time: 30 min
Bake time: 15-20 min

Ingredients

2 cups Bisquick Heart Smart baking mix
1 cup mozzarella cheese, shredded
1/4 to 1/3 cup parmesan cheese
1 tsp garlic powder
2/3 cup water
3 tbsp butter, melted
1 tsp parsley flakes
1 tsp Italian seasoning

Directions

In a large bowl, mix Bisquick, cheeses, and garlic powder together with hands.
Add water and continue to mix with hands until combined and doughy.
Roll into small balls and place on a greased baking sheet.
Brush tops with melted butter and sprinkle evenly with parsley and Italian seasoning.
Preheat oven to 400ºF.
Cover loosely with a tea towel and refrigerate 20 minutes.
Bake in oven 15-20 minutes, or until browned. (Don't overcook, or they get dry!)

No-Bake Cake Batter Chocolate-Peppermint Truffles

2012-12-04T21:54:00.001-08:00

Yields: 20 to 30 truffles depending on size preference.

Oh my gosh, these truffles.
THESE TRUFFLES.

Ingredients

1 c vanilla cake mix
1/3 c sweetened condensed milk
1/2 tsp vanilla extract
1 tbsp agave (optional, and you can just use all sweetened condensed milk if you don’t have agave on hand)
1.5 to 2 c chocolate chips
Crushed peppermint (use a food processor--works like a charm!)

Directions

In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.
This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1.25 c cake mix to get the perfect consistency.
After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
After the balls have been made (you can insert lollipop sticks if you choose), refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up.
Store in refrigerator or freezer.

Mediterranean Chicken Stew w/ Couscous

2012-12-03T09:25:00.002-08:00

Prep Time 20 minutes
Total Time 35 minutes
YieldServes 4

Ingredients

3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
1 medium onion, halved and thinly sliced
1/4 cup light balsamic vinaigrette
1/2 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes, in puree
1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped
1 cup whole-wheat couscous, cooked according to package instructions

Directions

In a large, heavy pot (at least 5 quarts), spray with nonstick spray and heat to medium-high. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.
Add garlic, onion, and oregano to pot; season with salt and pepper. Cook until onion begins to brown, 2 to 4 minutes (don't worry if pan darkens). Add vinaigrette and tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.
Add as much escarole to pot as will fit. Cook, tossing and adding more as space becomes available. Cook until escarole is tender, 2 to 4 minutes. Serve stew over couscous.

Tomato Vegetable Bisque & Cheese Panini

2012-11-26T19:53:00.000-08:00

Yield: 5 cups

Serves: 3

Ingredients

2/3 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1 (15 oz.) can tomato sauce, no sugar added
1 cup low sodium chicken stock
1 cup water
1 tsp. dried basil
1/2 tsp. parsley
2 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. celery seed
1/2 tsp. black pepper
Dash each of paprika and cayenne
1 cup milk

Directions

Combine all ingredients in a pot.
Bring to a soft boil and reduce heat to simmer, stirring occasionally, until carrots are soft.

** I served this with a grilled cheese panini (sharp cheddar and American). A great pairing!

Curried Chicken & Cauliflower Soup

2012-11-18T17:15:00.000-08:00

Serves 3

Hands-on time: 15 min

Total time: 35 min

Ingredients

2tbsp milk (coconut milk tastes best with the spices, but any other kind is fine!)
12 oz boneless, skinless chicken breast (raw), chopped
1 tbsp curry powder
1 tsp turmeric
1/4 tsp each: paprika, garlic powder, cayenne
4 cups chopped cauliflower
1 small red onion, chopped
1 small yellow or red potato, unpeeled and chopped (can substitute 1 cup any vegetable)
4 cups low-sodium chicken broth
fresh ground black pepper, to taste
2 large scallions, chopped (can substitute 1/4 tsp freeze-dried chives)
1/2 cup chopped fresh cilantro
1 1/2 cups nonfat plain greek-style yogurt

Instructions

In a 4-quart pot, heat coconut milk over medium heat, swirling to coat pot and being careful not to let milk boil. Add chicken, covering the bottom of the pot, and season with curry powder. When edges of chicken turn white, about 3 min, flip pieces. Cook for 1-3 min, until chicken is lightly golden. Add cauliflower, onion, potato, and broth, and increase heat to medium-high to bring mixture to a boil. Cover pot, reduce heat to medium-low and let simmer 10 min.
When cauliflower and potatoes are tender, add Greek yogurt and simmer uncovered for 5 more minutes to thicken slightly. Season with black pepper. Spoon soup into bowls and top with scallions and cilantro.

Cheddar Zucchini Rice

2012-11-16T17:36:00.003-08:00

Ingredients

2 cups low-sodium chicken or vegetable broth
1 cup long-grain brown or wild rice
1 medium zucchini, grated on the large holes of a cheese grater
1 cup shredded sharp cheddar
salt and pepper, to taste

Directions

Bring the broth to a boil in a medium saucepan. Stir in the rice, cover, and reduce heat to low.
Cook about 20 minutes, or until most of the liquid has been absorbed.
Remove from heat, add the zucchini, and cover. Allow to stand 5 minutes, then stir to incorporate. Stir in the cheese, season with salt and pepper, and serve.

Serves 3

Spicy Cheesy Sausage Pasta

2012-11-14T07:30:00.000-08:00

Ingredients

3 spicy Italian chicken sausage links, casing removed
1/2 large Vidalia onion, chopped
2 garlic cloves, minced
1 1/2 cups organic fat free, lower sodium chicken broth
3/4 of a 10-ounce can mild diced tomatoes and green chiles (i.e; Ro-Tel)
1/4 cup skim milk
6 ounces whole wheat penne or other tube shaped pasta (I used a farfalle-rotini blend)
1/8 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup shredded Monterey Jack cheese (or a cheddar/mozzarella blend)
1/4 cup thinly sliced green onions (I replaced with broccoli!)

Directions

Heat a large non-stick skillet coated with cooking spray over medium high heat. Add sausage and onions and cook, crumbling sausage until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add broth, tomatoes, milk, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, stirring occasionally. Allow to simmer about 15 minutes.
Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with green onions. Broil until cheese is melted, spotty brown, and bubbly- about 2-3 minutes.

Easy Bisquick Hawaiian Pizza Bake

2012-11-12T20:41:00.004-08:00

Ingredients

2/3 cup Bisquick Heart Smart mix
4 tbsp egg product
2 tbsp water
1/4 tsp garlic powder
1/4 cup diced green bell pepper (or pineapple)
1/4 cup chopped onion
1/2 cup chopped ham or chicken breast (cooked)
1/2 cup canned diced tomatoes with Italian herbs, drained
1/4 tsp Italian seasoning
1/4 cup shredded mozzarella cheese

Directions

Heat oven to 400ºF. Spray 8"x4" loaf pan. Stir Bisquick mix, egg product, water, and garlic powder; spread in pan.
Cook pepper and onion in nonstick skillet over medium-high heat, stirring frequently, until onion is tender. Stir in chicken, tomatoes, and seasoning; heat until hot. Spoon over batter in pan. Sprinkle with cheese.
Bake 20-23 min or until golden brown; loosen from sides of pan.

Serves 2

Coconut Green Curry Lentils

2012-11-11T21:50:00.000-08:00

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4

Ingredients

1 cup uncooked lentils, rinsed
1/2 cup bulgur (can substitute brown rice)
2 1/2 cups water or vegetable broth
1/4 cup green curry paste (or cayenne, curry powder, garlic, ginger powder, and onion)
3/4 teaspoon turmeric
1 tablespoons tomato paste
2 cloves garlic, minced
2 teaspoons garam masala (or cinnamon, paprika, and cumin)
1 teaspoon sea salt
1/2 cup coconut milk
1 teaspoon fresh ginger, peeled and minced
2 cups fresh spinach, stems removed

Directions

Place lentils, bulgur (or rice), 2 cups water, curry paste, and turmeric in a medium saucepan. Bring to a boil and simmer for 15-20 minutes or until lentils are mostly cooked. Add the remaining 1/2 cup water during cook time if lentils and bulgur have absorbed all the water. You want to cook it until there is no liquid remaining. Turn the heat to medium or low, if it’s not already.
Keeping the saucepan on the heat, stir in the tomato paste. Mixture should thicken slightly. Add garlic and garam masala; stir to combine. Add coconut milk and simmer for another 5-10 minutes or until thick and creamy.
Remove from heat and stir in ginger and spinach until barely wilted.

Coconut Thai Chicken & Rice

2012-11-11T08:14:00.002-08:00

This was my first ever homemade Thai dish--I've fallen in love! The spices and coconut milk are a perfect complement to each other.

Ingredients

1 large chicken breast (cut into cubes)
1 large onion (chopped)
2 cups broccoli (can be frozen)
1 can coconut milk
lemon zest
lemon juice (from one lemon)
1 tsp grated fresh ginger
2 tbsp curry powder
1 tbsp turmeric
2 tbsp tomato juice (like V8)
1 cup chopped cilantro
1 tbsp olive oil
salt
2/3 cup wild or basmati rice (I used a blend), uncooked

Directions

Prepare rice according to package directions.
Meanwhile, saute onions and ginger with olive oil.
Add cubed chicken and cook it for 5 minutes, until lightly browned, season with salt, curry powder, turmeric, lemon zest, and lemon juice and cook for 2-3 minutes.
Add broccoli, cilantro, coconut milk, and tomato juice and cook for about 10 minutes until chicken is cooked and the sauce thickens.
Mix in the cooked rice and serve!

Creamy Greek Couscous w/ Chicken & Olives

2012-11-09T21:31:00.000-08:00

Ingredients

3/4 cup pearl couscous
1/4 cup half-and-half
3/4 cup milk
2 tbsp chopped fresh rosemary
1/4 cup chopped black olives
4 ounce goat cheese (about 1/2 cup; I used feta)
1 cup shredded roasted chicken
Black pepper and salt, to taste

Directions

Cook couscous according to package directions, substituting half-and-half and milk for water. (The texture is creamy and delicious!)
Meanwhile, heat the chicken, rosemary, olives, salt, and pepper in a sprayed saucepan over medium.
Add feta and couscous to saucepan. Toss to combine and bring to just a simmer. Adjust seasoning to taste.

This is delicious served over lettuce leaves!