Whole-Wheat Pasta with Chickpeas and Lemon

The thing is, when I don't know what's for dinner, I often put a large pot of water on to boil, and then I look in the cupboard and freezer to figure out what I can put over pasta. Chickpeas, which retain their shape without going mushy, are perfect for this--also because they are protein-rich and nutrient-laden, and because the sauce cooks in the time the pasta does.
Hands-On Time: 10 minutes
Ready In: 20 minutes
Yield: 6 servings
Ingredients

2 tablespoons butter, divided use
1/2 cup fresh breadcrumbs*
2/3 pound whole wheat pasta
1/4 cup olive oil
2 cloves garlic, pressed or finely minced
1 15-ounce can chickpeas with their liquid*
juice and grated zest of half a lemon (around 2 tablespoons of lemon juice and 1/2 teaspoon zest)
1/2 teaspoon kosher salt (half as much table salt) or more or less to taste
freshly ground black pepper
1 tablespoon butter
1/2 cup chopped parsley
1 cup freshly grated parmesan, plus more for serving

Directions

1. Bring a large pot of heavily salted water to a boil while you prepare your other ingredients. Such as the fried breadcrumbs: melt one tablespoon of butter in a very small pan, and fry the breadcrumbs over medium heat until they are brown and crisp. Scrape them into a bowl when they're done, so they don't burn in the still-hot pan.
2. Begin cooking the pasta and pop your bowls or plates in a 200-degree oven.
3. Now heat the oil over low heat in a wide pan. Add the garlic, and stir it around a bit until it is fragrant but not coloring, then add the chickpeas and their liquid or broth. Turn the heat up a bit to simmer the chickpeas, and add the lemon juice and zest, the salt, and a bit of freshly ground black pepper.
4. Let the chickpeas simmer gently while you drain the pasta, which should be cooked around now -- taste it and see, and save a cup of the cooking water, in case the sauce needs it. Butter all of the pasta with the remaining tablespoon of butter, then dump about 2/3 of it into the pan with the chickpeas. Stir it all together, add the parsley and parmesan, then stir it again. Now taste it: does it need a bit more liquid? (Add some broth or pasta cooking water.) More lemon or salt? It should be very tasty and saucy.
5. Serve in the warmed bowls with parmesan and breadcrumbs for passing.

*Ingredient Tips
Make bread crumbs from crumbling or processing a slice of white or wheat or French bread, preferably a bit stale. If the beans liquid doesn't seem tasty and nice, use 1 cup of chicken broth.

http://family.go.com/food/recipe-646019-whole-wheat-pasta-with-chickpeas-and-lemon--t/

Hashed Potatoes with Greens and Cheese

The familiar yum factor of fried potatoes and melted cheese just might persuade your family to give greens a chance -- and because it's all so perfectly mixed together, they will just have to. Plus, this luscious hash -- with a side of fried or scrambled eggs, if you like -- feels an awful lot like breakfast for dinner, which everybody loves.
Ready In: 40 minutes
Yield: 4 servings
Ingredients
1 1/2 pounds boiling potatoes, scrubbed and diced into 1/2-inch cubes
3 tablespoons olive oil, divided use
2 tablespoons butter, divided use
1 onion, finely chopped
1 large clove garlic, peeled and pressed through a garlic press
1 bunch greens (such as mustard, spinach, chard, or kale), washed, thick ribs removed, and slivered (stack the leaves and shred them with a large knife)
1 very ripe tomato, seeded and finely diced
kosher salt
1/2 teaspoon paprika (ideally smoked)
1 heaping cup grated cheddar or Monterey jack cheese
Directions

1. Steam the potatoes over boiling water until just tender, around 10 minutes.
2. Meanwhile, heat one tablespoon each of the olive oil and butter in a very large non-stick frying pan over medium heat and sauté the onion until soft and translucent and just beginning to color, around 10 minutes.
3. Add the steamed potato cubes to the pan along with the remaining oil and butter, stir to coat, then fry undisturbed for 5 minutes, until the bottoms of the cubes are browning nicely. Flip the mixture (it will not flip evenly, which is fine) and fry for another 5 minutes.
4. Now add the garlic, stir until fragrant, then stir in the greens, tomatoes, 1 1/2 teaspoons of kosher salt (or half as much table salt), and paprika. Stir the mixture as the greens wilt down, then flatten it with a spatula and fry it for 5 minutes before flipping and frying another 5 minutes. If the mixture is not a lovely, ruddy brown by now, fry a bit longer, then sprinkle with the cheese and stir to melt.
5. Serve as is, or accompanied by fried or scrambled eggs. 

http://family.go.com/food/recipe-779176-hashed-potatoes-with-greens-and-cheese-t/

Hearty Black Bean Soup

This speedy but filling soup has a mildly spiced flavor, thanks to a cup of tomato salsa in the mix. It reheats nicely too, so you might want to double the batch and freeze what's left for another night.

What you'll need

• 1 cup tomato salsa
• 2 (15 1/2-ounce) cans black beans, drained and rinsed
• 2 cups chicken broth
• 1 teaspoon lime juice
• 2 tablespoons chopped fresh cilantro
• Sour cream (optional)

How to make it

1. Heat the salsa in a large saucepan over medium heat, stirring often, for about 5 minutes. Stir in the beans and broth. Bring the mixture to a boil, then lower the heat and simmer the soup, covered, for 15 minutes.
2. Let the soup cool slightly, then ladle half of it into a food processor or blender and puree it. Return the pureed soup to the pot. Stir in the lime juice and chopped cilantro and heat the mixture through. Serve the soup warm, topped with a dollop of sour cream, if desired. Makes 4 servings.

 

http://spoonful.com/recipes/hearty-black-bean-soup

Chickpea Burgers & Tahini Sauce

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

Prep Time:	25 minutes
Ready in:	25 minutes
Yield:	4 servings
Ease of Prep:	Moderate

Recipe Ingredients
	1 19-ounce can chickpeas , rinsed
	4 scallions , trimmed and sliced
	1 egg
	2 tablespoons all-purpose flour
	1 tablespoon chopped fresh oregano
	1/2 teaspoon ground cumin
	1/4 teaspoon salt
	2 tablespoons extra-virgin olive oil
	2 6-1/2-inch whole-wheat pitas , halved and warmed, if desired
	1/2 cup low-fat plain yogurt
	2 tablespoons tahini (see Ingredient note)
	1 tablespoon lemon juice
	1/3 cup chopped flat-leaf parsley
	1/4 teaspoon salt

Recipe Directions

1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
3. To prepare sauce & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.
Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.
Health Advantages: high fiber, low sat fat, heart healthy.

Nutrition Information
Servings Per Recipe: 4
	Amount Per serving
	Calories:	399 cal					Carbohydrate Servings:	3
	Carbohydrates:	55 g		Dietary Fiber:	9 g		Cholesterol:	55 mg
	Fat:	15 g		Sodium:	743 mg		Saturated Fat:	3 g
	Protein:	15 g		Potassium:	494 mg		Monounsaturated Fat:	8 g
	Nutrition Bonus:	Fiber (37% daily value), Folate (32% dv), Vitamin C (30% dv), Iron (20% dv).
	Exchanges:	3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat

http://family.go.com/food/pkg-healthy-families/recipe-ew-504799-chickpea-burgers---tahini-sauce-t/

Beef Chuck Pulled Barbecue

Prep Time: 20 Minutes Cook Time: 10 Hours

Ready In: 10 Hours 20 Minutes Servings: 12

"Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen."

Ingredients:

1 1/2 cups ketchup 1/4 cup packed brown sugar 1/4 cup red wine vinegar 2 tablespoons prepared Dijon-style mustard 2 tablespoons Worcestershire sauce

1 teaspoon liquid smoke flavoring 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 (4 pound) boneless chuck roast

Directions:

1.	In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2.	Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
3.	Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour http://allrecipes.com/recipe/barbecued-beef/detail.aspx

Chinese-Style Turkey Meatballs

These addictive meatballs taste like Chinese dumplings (which kids love) and the sweet dipping sauce makes them totally over-the-top irresistible. Plus, they bake in the oven which makes for fuss-free cooking and quick clean-up. Serve them with rice and a cucumber salad for a lovely, simple dinner.
Hands-on time: 15 minutes
Total time: 40 minutes
Yield: 24 meatballs

Ingredients

Meatballs:

1 pound ground turkey
2 scallions, very finely chopped
1/2 cup very finely chopped cilantro
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce
1/2 cup fine, dry bread crumbs (unseasoned)
1 egg, lightly beaten

Sweet Soy Dipping Sauce:

1/4 cup brown sugar
1/4 cup soy sauce
1 tablespoon rice vinegar
2 or 3 slices fresh ginger smashed with the side of a heavy knife

Directions

1. To make the meatballs: Heat the oven to 400.
2. Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms.
3. Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.
4. To make the dipping sauce: In a small pot, stir all the ingredients together over medium-low heat until the sugar dissolves.
5. Simmer 3 or so minutes, stirring frequently, until the sauce thickens a bit.
6. Fish out the ginger and serve in small cups for dipping. 

http://family.go.com/food/recipe-819870-chinese-style-turkey-meatballs-t/

Pork Meatball Banh Mi

Bon Appétit  | January 2010

by Jeanne Thiel Kelley

photo by Craig Cutler

yield: Makes 4 sandwiches

Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.

Hot Chili Mayo:

• 2/3 cup mayonnaise
• 2 green onions, finely chopped
• 1 tablespoon hot chili sauce (such as sriracha)*

Meatballs:

• 1 pound ground pork
• 1/4 cup finely chopped fresh basil
• 4 garlic cloves, minced
• 3 green onions, finely chopped
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)*
• 1 tablespoon hot chili sauce (such as sriracha)
• 1 tablespoon sugar
• 2 teaspoons cornstarch
• 1 teaspoon freshly ground black pepper
• 1 teaspoon coarse kosher salt

Sandwiches:

• 2 cups coarsely grated carrots
• 2 cups coarsely grated peeled daikon (Japanese white radish)**
• 1/4 cup unseasoned rice vinegar
• 1/4 cup sugar
• 1 teaspoon coarse kosher salt
• 1 tablespoon Asian sesame oil
• 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
• Thinly sliced jalapeño chiles
• 16 large fresh cilantro sprigs

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Preparation

Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Sandwiches:
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

*Available in the Asian foods section of many supermarkets and at Asian markets.

**Available at some supermarkets and at Asian markets.

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