Pasta With Tomatoes & Chickpeas

Ingredients:

1 pound ripe tomatoes, peeled if desired, and finely chopped
1 garlic clove minced
salt & black pepper
1 teaspoon balsamic vinegar
1 tablespoon chopped fresh basil
1 tablespoon EVOO
1 can chickpeas, rinsed and drained
3/4 pound fusilli
1/4 cup crumbled feta or grated Parmesan

Directions:
1. Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.

2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve.

Variation: Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas.

Spanish Style Quinoa

This is delicious. Literally phenomenal--one of my new very favorite side dishes, SO yummy!

Ingredients:
1 TBSP vegetable oil
1/2 cup uncooked quinoa
1 medium onion finely chopped
2 cloves garlic, minced
1 small green bell pepper chopped
1 8oz can tomato sauce
1 1/4 cups water
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin

Directions:
1. Heat oil in a large sauce pan over medium high heat. Stir in quinoa, onion, garlic and green pepper.
2. Cook and stir for 5-10 minutes until onion is tender and quinoa is lightly toasted.
3. Stir in tomato sauce & water, then season with chili powder, garlic powder, and cumin.
4. Bring to a boil, then reduce heat to medium low, cover and simmer until quinoa is tender and liquid is absorbed, about 30 minutes.
Stir quinoa occasionally as it cooks.

Thai Turkey Wraps

I've now made these twice in the last two weeks, my husband loved them so much he was offering tastes to several of our neighbors! Inspired by our friends Jenn and Josh, and our love for PF Changs chicken lettuce wraps, behold the Thai Turkey Wraps. I like ground turkey better than dealing with chicken breasts, and I love peanut sauce. If you want a super easy, relatively healthy, summer time meal here you have it!

Ingredients:
white rice (for however many you are cooking for)
lettuce leaves (I buy the Trader Joes bag of the hearts of romaine leaves, but a head of iceberg lettuce would work just fine, just pull each leaf off individually and leave it whole)
1 pound ground turkey
1/2 chopped red onion (diced)
1/2 chopped red pepper (or any other color)
1/2 chopped pepper (in another color)
2 chopped green onions
4 garlic cloves minced

Sauce:
1/4 cup soy sauce
1/2 cup creamy peanut butter
1/4 cup sugar
1/3 cup water

1/4 cup oil (I used vegetable)

a dash or two of red pepper flakes

Directions:
1. Begin rice cooking
2. Chop all veggies and mince garlic.
3. Sautee turkey until brown with the garlic and red onion
4. When almost cooked add peppers and green onion. Simmer together until peppers reach the desired level of cooked for you (I like them a bit crisper than some might)
5. Mix together all sauce ingredients in a small sauce pan until peanut butter is melted
6. Pour into pan with meat mixture and simmer for a few minutes until it is mixed together and the sauce thickens a bit.
7. When rice is done, you're ready to eat! Serve by placing a small scoop of rice and scoop of meat mixture in each lettuce cup. Wrap and enjoy!

Slow Cooker Enchiladas

This is also from my Simply in Season cookbook and looks delicious!

Ingredients:
1 pound ground beef or turkey
1 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked pinto or kidney beans
2 cups cooked black beans
2 cups chopped tomatoes
1/2 cup water (only use 1/4 cup if you're using the summer squash)
1 cup shredded summer squash (optional)
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon pepper
1 cup corn
ground red pepper to taste (optional)
1 cup cheddar cheese shredded
1 cup Monterey jack cheese shredded
7 flour tortillas (6-7 inches)

Directions:
1. Cook meat, onion and green pepper together until browned. Drain off fat.
2. Combine beans, vegetables, spices and water and add to the meat mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine the cheeses.
4. In a slower cooker, layer about 1 cup of the meat/bean mixture, one tortilla, and 1/3 cup cheese. Repeat layers to use all ingredients. Cover and cook on low for 5-7 hours or until heated through.

5 Minute Hummus

Ingredients

• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 1⁄4 cup olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame seed paste; optional)
• 1 teaspoon ground cumin
• kosher salt
• 1/4 teaspoon paprika
  

Directions

1. In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
2. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Southwestern Corn Chowder

Also from Simply in Season, this is what we're eating this weekend :)

Ingredients:
1/2 cup chopped sweet onion
2 1/2 cups corn
3 cups chicken or vegetable broth
1 medium sweet red pepper, chopped
1 small tomato chopped
1/2 fresh lime
3 tablespoons fresh cilantro finely chopped
Optional: cooked black beans, lima beans, chunks of chicken or turkey

Directions:
1. Saute onion in olive oil until soft
2. Add corn and broth, cook for 10 minutes. Remove 1 cup of solids with about 1/3 cup broth and place in a blender, blend until smooth. Return puree to the soup pot and heat until nearly boiling.
3. Add pepper and tomato, heat another minute
4. Squeeze lime into pot and top with cilantro immediately before serving. Garnish individual bowls with lime wedges and a dollop of plain sour cream (optional).

Berry Muffins

These delicious and healthy muffins are courtesy of the amazing cookbook Simply in Season, my new favorite thing EVER!

Ingredients:
1 1/2 cups whole wheat flour
1 cup rolled oats
1 TBSP baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 egg
1 cup milk
1/4 cup oil
1/4 cup honey
1 1/2 cups fresh or frozen berries (any kind)

Directions:
Combine flour, oats, baking powder, salt and cinnamon in a bowl.
In another bowl combine egg, milk, oil and honey--mix well. Add the wet ingredients to the dry ones and stir until just moistened.
Fold in the berries.
Fill well greased muffin tins 2/3 full. Sprinkle the top with cinnamon sugar.
Bake in preheated oven at 400 degrees for 15-20 minutes.

Variations: you can substitute shredded summer squash for the berries. Or you can replace the rolled oats with 1/2 cup additional whole wheat flour and 1/2 cup raw wheat germ. OR, you can use 3/4 cup additional whole wheat flour and 1/4 cup flax seed.