Pho

6 Servings : - Prep time : 30 - Cook time : 1 hour

Broth Ingredients :
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 fresh ginger, 1/4-inch-thick coins
1 Tbs brown sugar
1 Tbs rice wine vinegar
1 tsp ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup

Pho Ingredients :
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

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• Make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
• Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls.
• Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

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From www.vegetariantimes.com

Classic Banana Bread

14 slices - Prep time : 25 minutes - Bake time : 1 hour

Ingredients:
2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp vanilla extract
Cooking spray

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• Preheat oven to 350°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
• Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
  
• Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
  
• Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
  
• Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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From myrecipes.com

Vegetable Low Mein with Edamame and Mustard Greens

6 servings - Prep time : 15 minutes - Cook time: 20 minutes

Ingredients:
1/2 cup boiling water
1/4 cup dried wood ear mushrooms
2 quarts water
3 cups mustard greens, chopped (or other greens)
1 (14-ounce) package fresh Chinese egg noodles
1/4 cup low-sodium soy sauce, divided
1 Tbsp dark sesame oil
1 Tbsp canola oil
1 Tbsp fresh ginger, grated
1 1/4 cups red bell pepper strips 1/4-inch-thick (about 1 medium)
3/4 cup green onions, chopped
1 garlic clove, minced
1 cups frozen shelled edamame thawed
3 Tbsp hoisin sauce

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• Combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside.
• Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.
• Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 tablespoon soy sauce and sesame oil, tossing to coat, and set aside.
• Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 tablespoons soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.

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From myrecipes.com

Quinoa casserole

6 servings - Prep time : 10 minutes - Bake time : 30 minutes

Ingredients:
1 cup quinoa
1/2 large onion, chopped
2-3 eggs
veggies you have in the fridge (mushrooms, broccoli, spinach,...), chopped
1/2 cheese, grated
2 Tbsp Parmesan cheese, cheese
salt,pepper
fresh herbs

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• Cook quinoa (fast in microwave).
• Saute onion and veggies.
• In large bowl, mix cooked quinoa, onion, veggies. Add egg and cheese. Salt, pepper and herbs to taste.
• Pour in a 7" by 11" pan.
• Bake for 30 minutes.
• Sprinkle Parmesan and broil until brown.

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From Valerie

Sangria

?? Servings - Prep time : 10 minutes - Chill as long as possible

Ingredients:
1 big bottle of wine (Cabernet Sauvignon, Merlot, Rioja, Shiraz)
1 lemon, cut in wedges
1 orange, cut in wedges
1 lime, cut in wedges
2 Tbsp sugar
splash orange juice
2 shots gin
1 cup strawberries, sliced
4 cups ginger ale

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• Poor wine in pitcher or salad bowl.
  
• Squeeze juice wedges from lemon, orange and lime. Toss in fruit wedges (without seeds).
• Add sugar, orange juice and gin.
  
• Chill overnight (or over day!)
• Add ginger ale and ice before serving.

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From Leila

Shrimp and Squash Vindaloo

4 servings - Prep time : 30 minutes - Cook time : 50 minutes

Ingredients:
2 Tbsp white wine vinegar
2 Tbsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp cayenne pepper, optional
1 medium acorn squash
1 spray nonstick cooking spray
3 medium shallots, peeled and minced
2 garlic cloves, minced
2 cups fat-free, no-sodium vegetable broth
1 pound medium shrimp (35 shrimp/pound), peeled

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• In a small bowl, stir the vinegar, curry powder, cinnamon, cumin, ginger, salt, and cayenne, if using, until the mixture forms a paste. Set aside.
• Cut the squash in half along its "equator"; scoop out the seeds with a small spoon, preferably a grapefruit spoon. Set the squash cut side down on a cutting board; use a vegetable peeler to peel off the skin, shaving along the natural arc of the flesh. Cut the flesh into 1-inch cubes, repeat with the second squash half, and set aside.
• Spray a large saucepan with nonstick spray and set over medium heat. Add the shallots and garlic; cook, stirring often, until translucent, about 3 minutes. Do not let the garlic brown. Add the prepared curry paste; cook, stirring constantly, for 15 seconds.
• Add the squash; cook, stirring all the while, until coated in the spices, about 20 seconds.
• Pour in the broth; bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the squash is tender, about 40 minutes, stirring occasionally.
• Add the shrimp. Cover again and cook until the shrimp are pink and firm, about 3 minutes.
  

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From tastebook.com

Galettes de Sarrasin - Buckwheat Savory Crêpes

10 galettes - Prep time: 10 minutes - Rest time : 2 hours

Ingredients:
160 grams buckwheat flour
90 grams flour
1 egg
250 ml cold water
1 Tbsp salt
1 Tbsp oil

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• In a large bowl, mix buckwheat flour and flour. Make a well in the center.
  
• Add water and mix well to blend flours obtain a uniform batter.
  
• Add egg, oil, salt, and more water (until desired thickness). Mix with a whisk or wooden spoon. When batter is uniform, whisk energetically to incorporate air in the batter.
  
• Cover and let rest in the fridge for 2 hours.
  
• Mix in water to adjust batter thickness if necessary.
  
• In a hot pan, melt a little butter (or blend of egg yolk and butter). Pour as little batter possible to cover pan, the galette should be as thin as possible.
  
• Cook until bottom is brown. Turn galette and add desired toppings as the galette cooks on the second side.
  
• Enjoy!

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From sandrakavital.blogspot.com

Pâte à crêpes bretonne de base - Crêpe batter

About 12 25cm diameter crêpes - Prep time : 10 minutes - Rest time : 1 hour

Ingredients:
2 eggs
250 grams flour (2 cups)
1/2 liter milk
pinch salt
1 Tbsp oil
Optional flavoring (vanilla extract, rhum, cinnamon, orange blossom water)

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• In a large bowl, mix flour and salt. Make a well in the center.
• Add eggs, pierce yolks, start mixing and slowly adding the milk and oil until you have a uniform batter.
• ! To avoid clumps, make sure to start adding milk before you start mixing egg and flour.
• Add flavoring.
• Let batter rest for an hour if you have time.
• Pour a ladle of batter in a really hot pan. Spread batter and pour remaining batter back in the bowl. Cook both side of the crepe for about 1 minute.
• Eat warm.

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From recette-crepe.net/billet/pate-a-crepe-de-base

Carrot-Ginger Soup

6 servings - Prep time : 10 minutes - Cook time : 30 minutes

Ingredients:
4 Tbsp (or less) butter
1 1/2 cups onion, chopped
1 Tbsp fresh ginger, finely chopped
1 1/2 tsp minced garlic
1 1/4 lbs carrots, peeled, chopped (3 cups)
3 cups (or more) vegetable stock
Salt and pepper to taste

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• Melt butter in heavy large pot over medium-high heat.
• Add onion, saute 4 minutes. Add ginger and garlic, saute 2 minutes.
• Add chopped carrots, saute 1 minute
• Add 3 cups stock and bring to a boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Season with salt and pepper.

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From Sur La Table cooking class

Grilled Chili Relleno

6 servings - Prep time : 30 minutes - Cook time : 25 minutes - Bake time : 10 minutes

Ingredients:
6 large Poblano or Anaheim chilies
2 tsp olive oil
1 small onion, chopped
1 sweet potato, peeled and cut into ½ inch dice
4 cloves garlic, minced
1 cup frozen corn kernels or 2 fresh corn on the cob, kernels cut off
1 (15 ounce) can of black beans, drained and rinsed
1½ tsp ground cumin
½ tsp dried oregano
1 tsp chili powder – more or less depending on taste
1 tsp salt
½ tsp freshly ground black pepper
1 ½ cup shredded Queso Quesadilla (Mexican melting cheese) or Monterey Jack – use divided

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• Preheat oven to 350 degrees.
• Place peppers over a hot grill, gas burner or under a broiler and char all over, about 10 minutes. Turn regularly to ensure the peppers are completely blackened. When done place peppers in a large mixing bowl and cover with foil or cling wrap and let them set for about 20 minutes until cool enough to handle. When cooled peel the skin off the peppers.
• While peppers are cooling heat a large skillet over medium heat. Sautee onions until translucent, about 5 minutes. Add diced sweet potato and cook until tender, about 15 minutes. Add garlic, corn, beans, ground cumin, dried oregano, chili powder, salt and pepper and cook until heated through, about 5 minutes. Take off heat and pour into a large mixing bowl.
• Reserve about 6 tablespoons of cheese for topping the stuffed peppers and add the rest to the vegetable mixture. Stir to mix.
• Take cooled, peeled peppers and make a slit along the side of each one lengthwise, making sure you do not cut the peppers in half. Scoop out the seeds and veins with a small spoon. Scoop 1/6th of the mixture into each pepper. Place peppers in a lasagna pan or similar baking dish and top each with about 1 tablespoon of the reserved cheese.
• Bake for 10 - 15 minutes or until the filling is heated through and the cheese is melted.

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From simplygluten-free.blogspot.com

Sweet Potatoes and Greens

4 servings - Prep time : 10 minutes - Cook time : 20 minutes

Ingredients:
2-3 large sweet potatoes
2 bunches of greens(collards, kale or chard)
2 cloves garlic
juice of 1/2 lemon
1 tsp honey
1/2 tsp cinnamon
1/4 tsp ground cloves
salt and pepper
1/4 Tbsp olive oil

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• Peel and cut sweet potatoes into bite-size pieces (the size of the pieces is less important than making them uniform). Heat 1/2 the oil in pan over med heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft(about 12-15 minutes, depending on size. If the potatoes become very dark before they are soft, reduce heat). When they are cooked, add spices and salt and pepper to taste. Set aside.
• While the potatoes are cooking, wash the greens(do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over med heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste. Combine potatoes, honey and lemon juice with the greens, stir and serve.

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Enjoyed with Kristin!

Daikon and Chicken Soup

4 servings - Prep time : 15minutes - Cook time : 20 minutes

Ingredients:
1 (3-inch) fresh green chile
3 Tbsp rice vinegar
5 cups chicken broth
2 cups daikon radish, peeled and thinly sliced (about 1/2 pound)
1 lb chicken breast, thinly sliced
2 Tbsp fish sauce
1 Tbsp fresh lime juice
1/8 tsp sugar
2 cups hot cooked long-grain rice
fresh cilantro, chopped (optional)

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• Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; set aside.
• Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired.

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From myrecipes.com

Chocolate Zucchini Bread

16 servings (2 loaves of 8) - Prep time : 30 minutes - Cook time : 1 hour

Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened cocoa, preferably Dutch-process
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 large eggs, lightly beaten
1 cup sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tsp vanilla extract
1 oz unsweetened chocolate, melted
1/2 cup chopped walnuts (1 3/4 ounces)
2 cups grated zucchini (1 medium)
Baking spray

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• Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
• Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
• Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and walnuts. Pour the batter into the prepared pans.
• Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely.

Options:
- Replace walnuts with chocolate chips

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From Gina's skinny recipes

Bok Choy (or Tat Soi) Stir Fry

4 servings - Prep time : 10 minutes - Cook time : 5 minutes

Ingredients :
2 Tbsp soy sauce
2 Tbsp water2 tsp sugar
1 Tbsp canola oil
1 tsp sesame oil
1 bunch bok choi or tat soi
4 green onions, chopped
3 cloves garlic, minced
2 Tbsp coarsely chopped peanuts

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• In a small bowl, mix soy sauce, water and sugar; set aside.
• Cut bok choy ribs and leaves crosswise into 2-inch pieces.
• In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy (or tat soi), green onions, garlic, soy sauce mixture and pepper flakes to taste. Stir-fry just until bok choy (or tat soi) is wilted, about 3 minutes. Stir in peanuts and serve immediately (over steamed rice).

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From Ben's Produce

Kale and Potato Soup with Turkey Sausage

Serving 6 - Prep Time : 20 min - Cook Time : 20 min

Ingredients:
1 Tbsp oil
1 onion, chopped
4 garlic cloves, thinly sliced
1 quart water
2 cups chicken broth
1 1/2 tsp salt
1 1/2 lb potatoes, peeled and cut in 1 inch cubes
Pinch dreid red-pepper flakes
1 lb kale, shredded
1/4 tsp pepper

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• In large pot, heat oil over moderatly low heat. Add the sauge and cook, turning, until browed, about 10 minutes. Remove sausage from pot and cut into slices. Pour off all but 1 Tbsp fat from the pan.
  
• Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
  
• Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.

Menu Suggestions:
- An interesting bread completes this meal with aplomb. Try corn bread or tomato-topped Italian focaccia. A good crusty loaf of white bread will do fine, too.
- An aromatic, acidic white wine such as a sauvignon blanc is always a great choice for leafy greens. But the heartiness of this country soup can also work well with a full-bodied Portuguese red wine such as a Dão.

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From myrecipes.com

Super Simple Chocolate Mousse

6 servings - Prep : 20 minutes - Fridge : 3 hours

Ingredients:
200g baking chocolate
6 eggs
salt

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• Carefully melt the chocolate on low heat in a sauce pan. Let it cool down.
• Separate the egg yolks and egg whites.
• Add salt to the egg whites and whip them up until stiff.
• Pour the cooled melted chocolate in egg yolks.
• Fold 1/3 of the egg whites in the chocolate mixture with a spatula. Fold in the rest of the egg whites.
• Cover and chill in the fridge for 3 hours minimum

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From  Nestle Chocolate packaging, Laure and l'Ile de Re!

Salmon with Sesame and Orange Ginger Relish

8 servings - Prep time: 30 minutes - Cooking : 12 minutes

Ingredients:
1/3 cup dry white wine
1/3 cup fresh orange juice
2 1/2 Tblsp soy sauce
2 1/2 lb salmon fillet
3 large navel oranges
1/2 cup matchstick size strips red pepper
1/2 cup thinly slices red onion
2 1/2 Tbsp chopped fresh cilantro
2 tsp mince fresh ginger
2 tsp grated orange peel
1 tsp sesame oil
1/2 tsp salt
1/4 tsp dried crushed red pepper
1 Tbsp toasted sesame seeds
vegetable oil

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• Whisk white wine, orange juice and soy sauce in a small bowl. Place salmon and orange juice mixture in a baking dish, cover and chill, for 2 to 4 hours if possible). Bring to room temperature 30 minutes before cooking.
• Grate orange peel
• Cut off peel and white pith from oranges. Cut oranges between membranes to release segments. Save orange segments in a bowl. Squeeze juice from remaining orange and membrane.
• Relish : Mix red pepper and next 7 ingredients in medium bowl to blend. Fold in reserved orange segments and juice.
  
• Salmon : Preheat oven 450F. Line baking sheet with foil. Brush with vegetable oil. Place fish. Sprinkle with salt and pepper. Bake until fish is just opaque in center, about 20 minutes.
  
• Serve salmon topped with relish and sprinkled with sesame seeds.
  

Options :
- Sear salmon in a hot pan before baking
- Heat and reduce excess marinate and serve on top of salmon.

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From Sur La Table cooking class