Fish (Cod) and Chips

Fish and Chips...Another winning recipe by

America's Test Kitchen. It was a hit!

Quinoa with Carrots, Raisins, Orange Juice

You can find the recipe for this at the following link. I found it to be a bit bland in flavor, even with the cinnamon and pumpkin spice. It was better after being refrigerated over night. And it was good cold, too!

http://allrecipes.com/Recipe/Quinoa-with-Carrots-and-Raisins/Detail.aspx

Beet, Arugula and Strawberry Salad

Arugla leaves, strawberries, roasted beets, walnuts and feta cheese. Serve with honey/lime dressing.

Spinach and White Bean Soup

1 C Frozen Spinach - thawed

1/4 Medium White Onion - cut into large pieces

2 C Vegetable Broth

1 Can White (Cannellini) Beans - rinsed and drained

1 C Whole Wheat Pasta

2 Bay Leaves

2 T Olive Oil

Salt & Pepper to taste

Corn Starch (1 T - to make slurry)

Saute onion in olive oil until onions start to soften; add spinach, salt & pepper; saute 2-3 minutes longer; add vegetable broth & bay leaves; cook over medium heat 30 minutes; add slurry (cornstarch and water); cook 1 minute; add beans; add pasta and cook another 8-10 minutes or per timing on pasta package.  

REMOVE BAY LEAVES!

I initially cooked the soup without the pasta and later added the pasta as I reheated the soup for dinner. 10 minutes to heat up - and not overcook the pasta - and you're done. Sprinkle some grated parmesan cheese over it and serve with a whole wheat baguette. Yum!

Chili-Rubbed Tuna with Arugula

Since I tried this dish, it's been one of my favorites. The chili rub consists of chili powder, cumin, oregano, brown sugar and kosher salt. I use blend of honey or agave syrup and lime as a dressing. The "rounds" are whole wheat deli-rounds that I pick up in my local grocery store.

Peach/Carrot Juice

Easy-Peasey Peach/Carrot Juice.

Ingredients:
1/4 C Baby carrots
1 Peach

1 Plum

1/4 tsp Grated Ginger
1 tsp lemon juice
 Blend until smooth and strain.

Flourless Chocolate Cake - 4 Ingredients

Celebrating a Little Early!!

8 whole eggs, 2 sticks unsalted butter, 1 lb bittersweet/semi-sweet chocolate (8 oz of each), 1/4 C very strong coffee or Espresso, and confectioner's sugar (optional)

Blend cold eggs until very frothy (5 minutes); Meanwhile, melt chocolate over double boiler, add butter and add coffee to melted chocolate; when chocolate and butter a thoroughly combined, add egg mixture by thirds into chocolate mixture, fold by hand until few streaks remain. Add next third, then final third (fold in, do not blend or mix). Pour into 8" foil-wrapped spingform pan. The pan bottom should be lined with parchment and the sides greased. Pour very hot water into a large roasting pan; set foil-lined spring form pan into water bath. Cook 22-25 minutes until sides are set and temperature reads 140 degrees.