Recipe - Roasted Root Veggies

This was my first time cooking w/ a rutabaga and a turnip. I'm trying to cook more seasonally. This is easy and makes a lot. I actually ate this for breakfast this morning..

1 Rutabega
1 Turnip
3-4 Carrots
2 Yams
1 Whole Head Garlic separated from head but still in it's skin.
1 Sliced Onion
Rosemary
Olive Oil
Salt & Pepper

Peel and dice everything. Slice onion thinly. Sprinkle rosemary, S&P. Drizzle with olive oil. Stir. Bake at 400 for 45-1hour. Stir every 15 minutes.

Breakfast Hot Pocket

This is by no means low calorie.. lol.. it's a great thing to make though, on a day where you wake up late and can afford to have something that will allow you to make it all the way through to a late dinner.. this is probably around 600 calories.

Leftover hot sausage
2 eggs
onion
spinach
whole wheat thin style pita
hot pepper jack
hot sauce and ketchup to taste.
White beans

Pan fry the veggies, add beans and sausage to warm. Add scrambled eggs. Stuff in a pocket... be and feel full for your weekend day adventures...

IIN Local Philly Pot Luck Recipes

Guys, i encourage everyone to arrange and try potlucks. They're fun and inexpensive and allow you the opportunity to try new food. We had soooooooooooo much good stuff... I brought the mexican kasha skillet. the recipe is on a previous post...here are some of the other recipes:


Curried Lentils and Cauliflower from "Feeding the Whole Family"

Ingredients
1 cup dried lentils
1 bay leaf
2 cups water
2 teaspoons extra-virgin olive oil
1 onion, chopped
1 teaspoon garlic granules
1/4 teaspoon sea salt
1 tablespoon curry powder
1 small head cauliflower, cut in small flowerettes
1/2-1 cup tomato sauce
1 teaspoon ginger
3/4-1 cup water
1/4 cup roasted cashews (optional)
1/4 cup plain yogurt (optional)
Directions
Wash and drain lentils. Place in a pot with bay leaf and water and bring to a boil. Lower heat, cover and let simmer 25-30 minutes, until lentils are soft. While lentils are cooking, heat oil in a large pot. Add onion and salt, then sauté until onion is soft. Add garlic granules and curry powder, then stir. Add cauliflower, tomato sauce, ginger and water, stir well; cover and let simmer until cauliflower is tender (10-15 minutes). Stir cooked lentils into cauliflower-tomato mixture, discarding the bay leaf. Serve over whole grains and garnish as desired.

This was by far the hit of the potluck...SOOOOOOOOO flavorful...

Garbanzo Cranberry Quinoa Salad
http://keyingredient.com/recipes/90611/garbanzo-cranberry-quinoa-salad/

* 1 cup quinoa
* 2 cups water
* 1 (15 ounce) can garbanzo beans, drained
* ½ cup dried cranberries
* ½ cup golden raisins
* ⅓ cup sliced almonds
* ¼ cup mint leaves, chopped
* ¾ teaspoon ground coriander
* ¼ teaspoon ground cumin
* 1 tablespoon extra-virgin olive oil
* salt and pepper to taste

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, 15 to 20 minutes. Scrape the quinoa into a large bowl, and refrigerate until cold.

2. Stir the garbanzo beans, cranberries, raisins, almonds, mint, coriander, cumin, and olive oil into the quinoa. Season to taste with salt and pepper.

Recipe - Mexican Buckwheat (Kasha) Skillet

Buckwheat is a whole grain that cooks quicker than a lot of other whole grains. This was my first time cooking with it and I found a recipe and tweaked it.
http://www.thebirkettmills.com/mexicanskillet_2005.htm

Ingredients

1 lb. ground beef
1 cup chopped onion
¼ cup chopped celery
¼ cup chopped green pepper
1½ cups water
¾ cup uncooked kasha (whole or coarse)
1 16-oz. can tomatoes, cut up
1 tsp. salt
1 tsp. molasses or sugar
1 tsp. Worcestershire sauce
Dash tabasco or pepper
½ tsp. chili powder (optional)


Method

In skillet, cook ground beef, onion, green pepper and celery until meat is browned and vegetables are tender. Spoon off all except about 2 tablespoons excess fat. Stir in uncooked kasha until the grains are moistened by the meat mixture. Add remaining ingredients. Cover and simmer for 25 to 35 minutes or until kasha is tender. Stir mixture occasionally and add extra liquid (water, wine, or tomato juice) if necessary. May be topped with grated cheese before serving.

What i did differently was use 1C of kasha that i soaked all day. You should soak grains to make them easier to digest. I increased water by 1-2C. I used 2 large jalapenos for kick. I used a can of kidney beans instead of meat. I added those near the end just because they only need warmed. I really liked this dish and it made a lot. I froze most of it into single servings.

The fish is halibut. First time i ever cooked this too and i just did the same thing as i did w/ the maui maui. Cajun seasoning, salt, pan sear. i found that i LOVE halibut. more so than maui maui.

Recipe - Pan Seared Mahi Mahi and Sauteed Cabbage & Snow Peas

SUPER EASY!

I just seasoned the fish w/ salt and cajun. Cook on med-high heat for 4-5 mins on each side. For the side, I used leftover par-boiled cabbage from the curry meal, added snow peas and onion as well as a smidge of korean bbq sauce. Korean bbq sauce has a strong taste, so just adding a bit gives a lot of flavor.

Recipe - Hot Sausage Skillet

Ingredients:
Hot Sausage
1 Can Fire Roasted Tomatoes
Kidney Beans
Spinach
Green & Red Peppers
Onion & Garlic

Slice Sausage links out of their casing. Pan fry. Drain. All the while having another skillet going where you are pan frying peppers onion and garlic. Once al dente add the tomatoes and 1/2 Can of kidney beans and spinach. Heat everything till spinach is wilted and warm. I used way too much sausage... would have been nicer with more veg and just a touch of sausage... I ate this as a meal w/o any grains, as i had enough earlier in the day... Leftovers though next day i had w/ some whole wheat pasta I cooked the same night i cooked this...