Leftover Turkey Casserole

We make this every year after thanksgiving.  Talk about comfort food... totally unhealthy, totally tasty.

In the recipe I've specified that you should use low-salt options when available.  This isn't for health reasons, but for taste. One year we made the recipe using regular soups, etc. and it came out really, really salty.  

Leftover Turkey Casserole

Ingredients

1 (6 oz) package dry bread stuffing mix
1 (16 oz) container sour cream
1 (10.75 oz) can low-salt condensed cream of mushroom soup
1 (10.75 oz) can low-salt condensed cream of celery soup
1 (1 oz) package dry onion soup mix
2 (14.5 oz) cans French-style green beans, drained
2 cups cooked, chopped turkey meat

Directions

Preheat oven to 350 degrees F (175 degrees C).
Prepare stuffing according to package directions.
In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
Bake in the preheated oven 30 minutes, or until browned and bubbly.



Original link:
http://allrecipes.com/recipe/leftover-turkey-casserole/

Fish Tacos with Cabbage Slaw

So tasty.  So easy to make for a lot of people.  So much better with avocados on the side.

Fish Tacos with Cabbage Slaw

Ingredients

• 4 cups very thinly presliced green cabbage
• 1 cup chopped plum tomatoes 
• 1/3 cup thinly sliced green onions 
• 1/4 cup chopped fresh cilantro 
• 2 tablespoons fresh lime juice 
• 5 teaspoons extravirgin olive oil, divided 
• 1/2 teaspoon salt, divided
• 1 pound tilapia fillets
• 1 teaspoon chili powder
• 8 (6-inch) corn tortillas
• 
  

Directions

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Original link:
http://www.myrecipes.com/recipe/fish-tacos-with-cabbage-slaw-10000001206215/

Seared Sugar Snap Peas

Sugar snap peas are tasty enough to devour fresh.  But, if it's summer time and you've got sugar snap peas coming out of your ears, here's a great recipe for a dinner side dish.

Farmer's markets are the best only place to get those big delicious sugar snap peas.  I miss summer already... it's going to be a long winter...

Seared Sugar Snap Peas

INGREDIENTS

2 tbsp olive oil
1 pound sugar snap peas, strings removed
3-4 scallions or green onions, sliced on the diagonal
Salt
A pinch of sugar
Zest of a lemon
3 Tbsp chopped fresh mint
Black pepper to taste
Lemon juice to taste

METHOD

1 Heat a large sauté pan on high heat for 1 minute. Add the olive oil to the hot pan and heat it until it shimmers, about 1-2 minutes. Add the sugar peas and toss to coat with the oil. Sprinkle salt over them and toss again. Allow to cook, undisturbed, for 1 minute.

2 Add the green onions and sprinkle with a pinch of sugar. Toss to combine. Let cook for 1 minute. Toss and cook untouched again, this time leaving everything undisturbed for 2 minutes.

3 Turn off the heat, mix in the lemon zest and mint, then add black pepper and lemon juice to taste. Serve at once.

Original link:

http://www.simplyrecipes.com/recipes/seared_sugar_snap_peas/

Sesame-Honey Tempeh & Quinoa Bowl

I love this recipe.  It's really tasty, really healthy, and really easy to make.

There are two versions of this recipe - one for 4 people, and another for 2 people.  I've listed the recipe for two people below, but the link for the other recipe is at the bottom.

I usually make a little more quinoa than the recipe calls for so I can use even measurements (1 cup water / 1/2 cup quinoa).  And I also make double the sauce for the tempeh (3 tbsp honey / 3 tbsp soy / 2 tbsp water / 1 tsp cornstarch) and the carrot slaw (2 tbsp rice vinegar / 1 tbsp sesame oil / 1 tbsp soy), but that's just because I like lots of sauce. :)

Sesame-Honey Tempeh & Quinoa Bowl for Two People

INGREDIENTS

QUINOA & CARROT SLAW

• 3/4 cup water
• 6 tablespoons quinoa, rinsed
• 1 cup grated carrots (1-2 large)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame seeds, toasted (see Tip)
• 1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons reduced-sodium soy sauce

SESAME-HONEY TEMPEH

• 1 tablespoon sesame oil
• 1 8-ounce package tempeh (see Note), crumbled into bite-size pieces
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 tablespoon water
• 1/2 teaspoon cornstarch
• 1 scallion, sliced

PREPARATION

1. To prepare quinoa: Bring 3/4 cup water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water is absorbed, 10 to 12 minutes. Uncover and let stand.
2. To prepare carrot slaw: Meanwhile, combine carrot, rice vinegar, sesame seeds, 1 1/2 teaspoons oil and 1 1/2 teaspoons soy sauce in a medium bowl. Set aside.
3. To prepare tempeh: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add tempeh and cook, stirring frequently, until beginning to brown, 7 to 9 minutes.
4. Combine honey, 1 1/2 tablespoons soy sauce, 1 tablespoon water and cornstarch in a small bowl. Add to the pan and cook, stirring, until the sauce has thickened and coats the tempeh, about 1 minute.
5. Divide the quinoa between 2 bowls and top each with half the slaw and half the tempeh mixture. Sprinkle with scallions.

TIPS & NOTES

• Tip: To toast sesame seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• Ingredient Note: Look for tempeh near refrigerated tofu in natural-foods stores and many large supermarkets.

Original link:

http://www.eatingwell.com/recipes/sesame_honey_tempeh_quinoa.html

For two:

http://www.eatingwell.com/recipes/sesame_honey_tempeh_quinoa_for_2.html 

Asian Sesame Coleslaw

This is my own thrown together recipe.  I've added measurements below, but honestly they're all gross approximations, just to give you a general idea of the relative proportion of the ingredients.  Feel free to adjust to taste.

Asian Sesame Coleslaw

Ingredients

1 cup honey greek yogurt
1/4 cup sesame oil
1/4 cup dark brown sugar
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp onion powder
1/2 tsp garlic powder
Salt to taste
1/4 head green cabbage, shredded
1-2 carrots, shredded
4 scallions, thinly sliced
Golden raisins (optional)
Toasted sesame seeds

Directions

Mix the yogurt, sesame oil, sugar, soy sauce, rice vinegar, onion powder, garlic powder, and salt.  Adjust to taste.

In a separate large bowl, mix cabbage, carrots, scallions, and raisins.

Just before serving, mix dressing with cabbage mixture and toasted sesame seeds.

Tofu and Broccoli Stir-Fry

This recipe includes a great way to prep tofu cubes - stir-fry them with cornstarch.

Feel free to add any veggies you like (last night we added carrot sticks).  And I always like to double the sauce and add more cornstarch than it calls for, but maybe that's just me...

Tofu and Broccoli Stir-Fry

INGREDIENTS

• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1/4 cup dry sherry or rice wine
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons cornstarch, divided
• 2 tablespoons plus 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper, or more to taste
• 1 14-ounce package extra-firm water-packed tofu, drained
• 1/4 teaspoon salt
• 2 tablespoons canola oil, divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 6 cups broccoli florets
• 3 tablespoons water

PREPARATION

1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Original link:
http://www.eatingwell.com/recipes/tofu_broccoli_stir_fry.html