Yield: 4 servings Leftover turkey never tasted so good! This salad is so satisfying it can serve as a main course for lunch. If you don’t have turkey, you may substitute chicken. Ingredients: 2 cups cooked wild rice or wild rice blend (prepare 2/3 cup dried rice according to package instructions) 2 cups cooked turkey, cut into bite […]
Archive | Main Dishes
Gluten-Free Grains
COOKING WITH GLUTEN-FREE GRAINS Whole grains have a shelf life – store them in the refrigerator. Should smell sweet, if at all. Rinse most (not all) whole grains in cold water. Dry them by stirring them in a saucepan over moderately low heat. Toast them until fragrant. This enhances their nutty flavor and speeds cooking […]
Turkey Burgers with Carrot-Ginger Sauce
Yield: 4 servings This recipe is a tasty twist on the old standard. The original recipe is for tuna burgers, which are delicious too. If you want to make tuna burgers, use 1 pound of sushi-grade tuna, chop it into chunks, and combine it with the “ingredients for burgers” in a food processor until well […]
Spicy Black Beans with Chorizo and Chipotle Cream
Yield: 4 servings The original recipe calls for using dried beans, but you can use canned beans as well. I used buffalo and pork chorizo, which is pretty lean and tasty. I served this dish with brown rice, whole wheat tortillas, and roasted vegetables. Delicious! Ingredients for beans: 2 tablespoons olive oil 2 links fresh chorizo sausage (6 to […]
Spicy Orange Chicken Stir-Fry
Yield: 4 servings This simple dish comes together quickly, making for an easy weeknight meal. Depending on how much time I have, I like serving it on a bed of whole wheat couscous (5 minutes), quinoa (20 minutes), or brown rice (45 minutes). Even faster – use leftover grains. Ingredients: ¾ cup orange juice (2 […]
Grilled Rosemary-Crusted Pizzas
Yield: Four 8-inch Pizzas This is a really fun idea for a dinner party. I clipped this recipe from Bon Appetit many, many moons ago. I adapted it to use a whole grain flour and it’s been a favorite since. The dough takes about an hour to rise, so plan accordingly. You can roll out […]
No-Cook Pasta Sauce
Yield: 6-8 servings This recipe feeds a crew. Even when I don’t have a crew to feed, I often make the whole recipe, because this makes for a delicious cold pasta salad. Ingredients: 8 cups tomato (about 5 large), chopped 1/2 cup fresh basil, chopped 2-4 cloves of garlic, minced 1 cup kalamata olives, chopped 3/4 cup feta cheese, […]
Cod en Papillote with Summer Squash
Yield: 2 servings Cooking fish “in parchment” works best with a firm fish fillet such as salmon, sole, cod, or halibut. Using the basic method described below, add your favorite herbs (thyme, chervil, cilantro), chopped ginger, lemon juice, white wine, olive oil, a light sauce, chopped vegetables (onions, zucchini, mushrooms), or combination thereof, to […]
Grilled Lemon Chicken Salad
Yield: 4 servings I adapted this recipe from The Barefoot Contessa Cookbook to serve 4. In my copy of the cookbook, this page is well-used and wrinkled – always a good sign of an old favorite! “Ina” calls for marinating the chicken for 6 hours or overnight – I go for 30 minutes. Do whatever works […]
Curried Chicken Salad
To make this really easy, buy a rotisserie chicken. Or, follow these directions on how to poach chicken. To serve this as an appetizer, chop the ingredients finely, place about 2 teaspoons of salad on top of crackers or cucumber slices, top with a dill sprig, and voila. To serve as a salad or on sandwiches, no need to chop ingredients as finely. Either way, it’s a hit. […]