Spinach Pesto and Chicken Couscous

This is my adaptation of this recipe by Near East Couscous.

Cooking spray
1/4 cup chopped walnuts
1 large boneless, skinless chicken breast
3 cloves of garlic, thinly sliced
3 cups firmly packed spinach leaves (or one bag)
1 1/4 cup water
1 cup couscous
1 teaspoon of dry basil
1/4 cup grated Parmesan
Fresh basil and shredded Parmesan for topping (optional)

Spray pan with cooking spray. Toast walnuts over medium heat until they are done. They will be fragrant and silightly browned. Remove from pan. Don't skip this step, it makes the recipe.

Cut chicken into bite size pieces. Add more spray to pan and cook it and the garlic until the chicken is browned and no longer pink inside.

Add water, spinach, basil and Parmesan to pan. Bring to a boil and cook for a minute.

Stir in couscous, cover, remove from heat and let sit for five minutes.

Stir in walnuts and top with basil and Parmesan, if desired.

Borscht

Based on Helga's Russian Borscht recipe. I make mine without meat.

1 onion, peeled and finely chopped
3 1/2 quarts beef broth
1/4 cup red wine vinegar
2 tablespoons lemon juice
1/2 head cabbage, cored and shredded
1 1/2 pounds ripe tomatoes, diced
4 beets, peeled and diced
3 carrots peeled and diced

Fat-free sour cream for topping

Combine all, except sour cream in crockpot. Cook for 8 hours on low until vegetables are tender. Garnish individual servings with dollop of sour cream if desired.

Cheesy Chicken Pasta

Adapted from this Eating Well recipe. Here's my version:

8 ounces whole-wheat penne
1 small head of broccoli cut up into pieces
1/2 head cauliflower cut into pieces
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup cider vinegar
3 cups low-fat milk
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup Swiss cheese
2 boneless, skinless chicken breast cooked


1. Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower and broccoli florets and cook until the pasta and vegetables are tender, about 4 minutes more. Drain, rinse and return to the pot.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add vinegar and cook until reduced slightly, about 1 minute.
3. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth.
4. Stir chicken into the cheese sauce; cook until heated through, about 2 minutes. Stir the sauce into the drained pasta and cauliflower.

Spinach Pesto

2 cups packed spinach
1 cup loosely packed parsley
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup Parmesan cheese, shredded
1/4 cup ground almonds

Process all in food processor.

Stuffed Swiss Chard

From Cooking with Bon Appétit Vegetables Cookbook

12 to 15 large Swiss chard leaves

5 tablespoons oil

1 small onion

2 garlic gloves,minced

1/3 cup minced parsley

1 cup finely shredded cabbage

1 cup chopped mushrooms

2 cups, cooked brown rice

1 egg, beaten

1 teaspoons dried oregano

salt and pepper

1 small onion, thinly sliced

1/4 cup minced parsley

1 32-ounce can tomato juice

2 teaspoons cinnamon

1 1/2 cups feta cheese, crumbled (optional)

Place chard in steamer over medium heat and cook only until limp enough to be rolled; set aside.

Heat 3 tablespoons oil in large skillet over medium-high heat. Add chopped onion, garlic, and parsley and saute until onion is softened. Stir in cabbage and mushrooms and saute 3 to 4 minutes more. Mix in rice, egg and oregano, salt and pepper to taste.

Place 3 to 4 tablespoons of rice mixture in center of each leaf and roll envelope style, tucking in ends; set aside.

Add remaining oil to 2- to 3-quart saucepan. Place over medium-high heat, add onion, parsley and saute until onion is softened. Stir in tomato juice and cinnamon. Carefully lay stuffed leaves seam side down in sauce. Cover and simmer 20 minutes. Transfer to serving bowl and sprinkle with feta.

Potato, Leek and Ham Soup

1 leek, thinly sliced

4 red potatoes, chopped but not peeled

1 cup diced ham

4 cups chicken broth

½ teaspoon cumin

½ teaspoon tumeric

Combine all in slow cooker and cook for 8 hours or until potatoes are tender.

Curried Leek , Lentil and Kale Stew

5 ½ cups water

2 tablespoons chicken boulion

1 leek thinly sliced

4 leaves kale, sliced into ribbons, stems removed

2 carrots, peeled and sliced

2 cups brown lentils

2 cloves garlic minced

1 teaspoon curry powder

Combine all in a slow cooker. Cook on low for about 8 hours.