Broccoli Three-Cheese Pizza Pockets

Very yummy calzones. The recipe makes four large servings. I decided to heat up some marinara sauce on the side for dipping.

Good Housekeeping, October 2010

Active Time: 25 minutes

Total Time: 35 minutes

Makes 4 main-dish servings

1 container (9 oz) part-skim ricotta cheese

4 oz. broccoli florets, finely chopped

1 roasted yellow or red pepper, drained and finely chopped

1/4 c. packed fresh flat-leaf parsley leaves, finely chopped

1 oz. Parmesan cheese, grated

Pepper

All-purpose flour, for dusting

1 lb. fresh or frozen (thawed) whole wheat pizza dough

2/3 c. shredded part-skim mozzarella cheese (2 oz)

Arrange oven rack in lowest position. Preheat oven to 475. Line 18 x12 inch jelly roll pan with parchment paper or lightly grease pan.

In large bowl, mix ricotta, broccoli, pepper, parsley, Parmesan, and 1/8 tsp freshly ground black pepper until well combined.

On lightly floured surface, with floured rolling pin, roll dough into 16 inch round, stretching as necessary. Cut in quarters. Spread one-fourth of broccoli mixture on half of each piece of dough, leaving 1/2 inch border; top with mozzarella. Fold other half of dough over filling. Pinch edges together tightly to seal.

Transfer to prepared pan; bake 13 to 15 minutes or until puffed and browned.

Spicy Chicken and Rice

Really good. If you make it with chicken breast, I would suggest cutting it up into little pieces to cook and then mix in after the rice is done cooking. That way it won't be too dry. I left out the olives. It has a nice sweet and spicy flavor to it, like a Moroccan dish.

Bon Appetit, September 2007

Prep: 25 minutes

Total: 45 minutes

4 Servings

2 tbsp extra-virgin olive oil

4 large chicken thighs with skin and bones (about 2 lbs)

Ground cloves

1 1/2 cups diced seeded red bell peppers

1 cup chopped onion

1/3 cup golden raisins

1/3 cup coarsely chopped pitted imported green olives

4 small bay leaves

2 garlic cloves, peeled

1 tsp hot chili paste (such as sambal oelek) or 1 small serrano chile, chopped

1 1/2 cups jasmine rice or long grain white rice (9 to 10 oz) rinsed, drained

2 to 2 1/2 cups low-salt chicken broth

Heat oil in large skillet over medium-high heat. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and saute until brown, about 5 minutes per side. Transfer chicken to plate.

Pour off all but 4 tbsp fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Saute until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.

Family Lasagna

Looks beautiful! As is, it taste ok, but I recommend heating up some marinara sauce on the side. Also, double the ricotta cheese. With these adjustments, you have a great tasting lasagna packed with veggies.

Good Housekeeping, October 2010

Active Time: 25 minutes

Total time: 1 hour 15 minutes

Makes 4 main-dish servings

2 med. zucchini or yellow summer squash, thinly sliced

3 tsp. olive oil

salt

1 bunch Swiss chard, tough stems discarded, thinly sliced

1 sm. onion (4 to 6 oz), finely chopped

2 cloves garlic, crushed with press

1 tsp fresh thyme leaves, chopped

1 lb. plum tomatoes, cored and thinly sliced

4 no-boil lasagna noodles, rinsed with cold water

2 carrots, shredded

1 c. part-skim ricotta cheese

2 oz. provolone cheese, finely shredded

Arrange 1 oven rack 4 inches from broiler heat source and second rack in center. Preheat broiler.

In large bowl, toss zucchini with 1 tsp oil and 1/8 tsp salt. Arrange on 18" by 12" jelly-roll pan in single layer. Broil 6 minutes or until golden brown, turning over once. Set aside. Reset oven to 425.

Rinse Swiss chard in cold water; drain, leaving some water clinging to leaves.

In 12 inch skillet, heat remaining 2 tsp oil on medium. Add onion, cook 3 minutes or until soft, stirring occasionally. Add chard, garlic, thyme, and 1/8 tsp salt. Cook 6 to 7 minutes or until chard is very soft, stirring frequently. Remove from heat and set aside.

In 8" by 8" baking dish, layer half of tomatoes, lasagna noddles, Swiss chard, shredded carrots, zucchini slices, and ricotta, in that order. Repeat layering once. Top with shredded provolone. Cover with foil. (Lasagna can be prepared to this point and refrigerated up to overnight.) Bake 30 minutes, covered. (If refrigerated, bake 10 minutes longer.) Uncover and bake 20 minutes longer or until golden brown and bubbling.

Jim 'N Nick's Coleslaw

A very yummy and tangy coleslaw. This is adapted from Jim 'N Nick's Bar-B-Q.

Bon Appetit, August 2010

8 to 10 Servings

1 2-lb head of green cabbage, quartered, cored, cut crosswise into 1/8 inch thick slices (about 14 cups)

1 1/4 cups apple cider vinegar

1 cup sugar

1 cup grated peeled carrots

4 green onions, thinly sliced

1/4 cup mayonnaise

Place cabbage in large bowl. Add vinegar and sugar; toss to coat. Cover and let stand 30 minutes. Toss cabbage mixture well; cover and let stand 30 minutes longer. Drain cabbage. DO AHEAD. Can be made 8 hours ahead. Cover and chill.

Transfer drained cabbage to another large bowl. Add carrots, green onions, and mayonnaise; toss to coat. Season to taste with salt and pepper.