Recipe of the Week - Mulligatawny Soup

I originally had this soup on a special lunch date with a friend. It has become a family staple, and my go-to meal for new mamas.
Original recipe from Joy of Cooking

Sauté lightly, but do not brown:
	1 cup diced onion
	6 diced carrots
	3 diced ribs celery
in:
	¼ cup butter

Stir in:
	3 Tablespoons flour
	3 Tablespoons curry powder
Stir and cook them about 3 minutes.

Pour in and simmer 15 minutes:
	6 cups chicken or lamb broth
	2 bay leafs

Add and simmer 15 minutes longer:
	1 cup boiled rice
	2 cups diced cooked lamb
	1 teaspoon salt
	1 teaspoon pepper
	1/2 teaspoon thyme
	1 teaspoon grated lemon rind

Immediately before serving, stir in:
	½ cup hot cream or coconut milk
            1 cup diced tart apples

Serve & enjoy! Even better when prepared the day before and reheated. 

Recipe of the Week - Garden Veggie Linguine with Cilantro Pesto

I may or may not have a secret love life with Pesto.  I love everything about him from his dairy free, herby, nutty, personality to his beautiful color and versatility.  And I love to just eat him up with a spoon. Every now and then, pesto and I go out on the town.  We normally meet up with pasta and veggies.  We have a grand ol’ time.

I thought I’d share this pairing with you.  This version of pesto is good for many reasons—summery, inexpensive, and easy.

So enough about my love life.  On to the ingredients to create your own affair.

Ingredients:

8 oz. dry linguine or fettuccine (I use half whole wheat and half white)

8 oz. zucchini, sliced

8 oz. pkg. peeled fresh baby carrots, halved

2 oranges

½ cup olive oil

1 cup fresh cilantro leaves

1 tsp. dry mustard (I prefer to use a little Dijon mustard instead)

1 tsp. minced garlic

½ tsp. crushed red pepper

Cilantro and/or finely shredded orange peel and/or orange juice (optional)

Meat or Cannellini Beans for protein (optional; we LOVE cannellini beans in any Italian recipe.  We normally sauté them with onions.  YUM!).

Note:  the veggie listings are easily substituted with whatever you have on hand and whatever sounds good.  I’ve used snap peas, cabbage, spinach, and they’ve all tasted great.

Directions:

1. Cook pasta according to package, adding zucchini and carrots (and any other veggies) during the last five minutes.  Drain, reserving ¼ cup pasta water.
2. For pesto, peel and quarter one orange.  You could also take some zest from the peel and add it to the pesto.  In a processor or blender combine orange, olive oil, cilantro, 1 tsp. salt (I don’t add this much), mustard, garlic, and red pepper.  Add pasta water or orange juice until you get the consistency you want.
3. Peel and chop remaining orange.  Toss orange, pasta and veggies, and pesto all together.  Top with more cilantro and orange peel.  Makes 4 servings

Recipe adapted from Better Homes and Gardens.  You can view it here:  http://www.bhg.com/recipe/pasta/garden-veggie-linguine-with-cilantro-pesto/

Recipe of the Week - Asian Style Fried Rice and Beans

 

We love fried rice, but it is hard to find a recipe that tastes as yummy with healthy ingredients and brown rice.  I came across this one in the Better Homes and Gardens magazine, and love it!  I never would have thought to add beans to fried rice.  It is super simple as well, and we always have leftovers.

Ingredients:

½ pineapple, peeled, cored, and sliced, or 8 oz. canned pineapple slices (I use canned)

1 Tbsp. oil (I use coconut oil.)

2 medium carrots, sliced

4 cloves garlic, minced

2 tsp. grated fresh ginger

2 cups cooked brown rice (Leftover works even better.)

1 15 oz. can garbanzo beans, rinsed and drained

1 cup frozen peas, thawed

3 Tbsp. reduced –sodium soy sauce

1/3 cup fresh cilantro

1 lime, halved (optional)

(You could also add scrambled eggs, for added protein.)

Directions:

In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat.  Add pineapple; cook about 2 minutes per side until golden brown.  Remove from skillet and set aside.  (Note:  Canned pineapple won’t get the same caramelized look, but it will still taste delicious).

Pour the remaining 1 tsp. oil into the hot skillet.  Add carrots; cook, stirring frequently, for 5 minutes or until just tender.  Add garlic and ginger; cook 30 seconds.

Stir in brown rice, garbanzo beans, and peas.  Add soy sauce.  Cook and stir about 4 minutes or until heated through.  Stir in cilantro.  Return pineapple to pan.

To serve, squeeze lime over all.  Top with additional fresh cilantro leaves, if desired.  Makes 4 servings.

Recipe of the Week - Caramelized Onion Quiche with Whole Wheat Crust

I’m pretty set on owning chickens one day for this reason:  there are only 3 of us now, but we all love eggs, and we tear through a carton like nobody’s business.  This quiche is one of our favorite things to eat.  It’s super filling and makes a great dinner entree!  The whole wheat crust is also easy and tasty, and you mix it right in the pan.  You can take the time to sauté the veggies to give them beautiful color and flavor, or you can just add them raw.  Both will be successful!

Easy Whole Wheat Crust (taken from “100 Days of Real Food;” see link at end of post)

1.5 cups whole-wheat flour (I like to use whole white wheat)

1/2 cup oil (canola, olive, melted butter; I use olive)

1/2 teaspoon salt

2 tablespoons milk, preferably whole (I use coconut or almond milk)

In a 9-inch pie pan, combine all ingredients and mix with a fork. After mixing well, use your hand to form a ball in the pan and then press into pan. Bring it up on the sides and pinch the top (with your finger or a fork). Then mix and pour quiche filling right into the raw crust.  No more dreaded pie crusts!

Carmelized Onion Quiche (inspired by “The Urban Poser;” See link at end of post)

Ingredients:

6 eggs

1/2 cup coconut milk (or other milk of your choice, dairy or non-dairy)

2-3 Tbls chopped basil (or 1-2 tsp. dried)

1 medium sized onion

1 bell pepper

1/2 Tbls coconut oil or olive oil

1 medium sized tomato

6  green onions

4 large garlic cloves

1/2 tsp coarse ground black peppercorns

1/2 tsp coarse ground sea salt

Optional cheese, meats, olives, etc.

For the quiche:

Preheat the oven to 350.

In a large bowl beat together the eggs, milk, black pepper, chopped basil and salt and set aside.  Letting the egg mixture get to room temperature is preferable.

Thinly slice the onions and caramelize them in a pan with the oil.

While the onions are cooking cut the tomato in half.  Slice one half and set aside to place on top of the quiche after it’s assembled.  Chop the other half and set aside to add to the egg mixture.

Next, slice the green onions into narrow strips and dice the garlic.  When the onions are done, fry the garlic in the leftover oil until crispy, then fry the green onion.

Add your half a tomato, half the onions, garlic, and half the green onions to the egg mixture.  You can also add any other veggies, meats, and cheeses that sound delectable!  Pour into the pie crust.

Bake at 350 for 15 minutes.  You may want to place the pie pan on a baking sheet if it is really full.

After 15 minutes, remove from the oven sprinkle the leftover tomato, onion, green onion.  Return to the oven and bake until just firm, another 15-25 minutes.  Make sure the center is done by jiggling the pan a little.

Let the quiche cool for a few minutes to finish setting.

Crust:  http://www.100daysofrealfood.com/2010/04/26/quiche-with-a-super-easy-whole-wheat-crust/

Quiche:  http://urbanposer.blogspot.com/2011/08/soppressata-caramelized-onion-and-green.html

Recipe of the Week - Healthy Turkey Chili

The last time Anne Hathaway hosted Saturday Night Live they did a hysterical Les Miserables spoof during her opening monologue. In it, the majority of the SNL cast sang about working hard during the week, performing on Saturday night, and making chili on Sunday. Between my own spouts of laughter, I couldn't help but think, "Ain't it the truth?"  There's really no better day to have a bowl of chili than on a rainy Sunday afternoon after church. To add to that, if there's one thing every housewife/mom should know how to make it's a great pot of chili. If you don't already have a go-to recipe, have no fear, you're about to get one. I was lucky enough to stumble across a really great healthy chili recipe a few years back on the Lovely Little Details blog. I made it as it was written the first time, and each time shifted things here and there until coming to a final chili resting place. I decided it is delicious and simple enough to share with my fellow mommies.

Here's what you'll need:

• 1 lb Italian Turkey Sausage
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 8 garlic cloves, minced
• 1 lb ground turkey
• 1 jalapeño pepper, seeded and chopped (leave the seeds if you want more heat!)
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 6 oz (1 can) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 bay leaves
• 1 1/4 cups merlot or another fruity red wine
• 2 (28 oz) cans diced tomatoes - undrained
• 2 (15 oz) cans dark red kidney beans - undrained
• shredded cheese to taste
• sour cream to taste

And here's what to do with it all... it couldn't be easier:

Cook sausage and ground turkey over medium-high heat until brown in a deep pot or Dutch oven. Drain the meat and return to pot. Add onion, bell pepper, garlic, jalapeño, chili powder, brown sugar, cumin, tomato paste, oregano, pepper, and salt. Mix together until fully incorporated. Add remaining ingredients and combine thoroughly. Bring to a boil. Cover and reduce heat to a simmer for 1 hour (at least), stirring occasionally. Discard bay leaves and serve with cheese and sour cream as desired. And of course, it will be extra delicious if served with some yummy cornbread!

This is absolutely delicious and like most chili recipes, tastes even better the next day. I'm all about changing things up to meet your personal taste, so if you happen to try this recipe and tweak a few things here and there be sure to leave it in the comments so other moms (including me) can consider your changes.

Enjoy!

Recipe of the Week - Sausage, Salsa, Rice

Every mama needs an a few simple, easy-to-make recipes that require little to no prep and can be made in under 30 minutes. The best thing about this is that as simple as it is, you can adjust to make it more organic and health conscious if desired.

Ingredients: 1 package of good kielbasa sausage 2 cans of kidney beans (light or dark), drained 1 large jar of salsa 1 can of corn, drained cooked Rice

Slice sausage and toss into a hot skillet (or crock pot). Dump salsa, drained beans, and drained corn on top of sausage and heat until it's warm. Serve over your choice of rice. (We like white but it's also really good over brown or long grain.)

See. Easy!

Recipe of the Week - Mandarin Sesame Salad

We love salads any time of the year, and this recipe is so tasty that we sometimes just make it our dinner entrée for the evening, served alongside a thick slice of French bread.

Asian Dressing:

2 Tbsp. brown sugar (I use sucanat instead; I’m guessing honey or agave would work as well) 2 tsp. soy sauce 1 Tbsp. sesame oil ¼ cup oil (I use olive) 3 Tbsp. rice vinegar

Combine dressing ingredients ½ hour before serving.

Salad Ingredients:    Lettuce (I use green leaf, or mixed greens) 1 package crunchy rice noodles (these act as the “croutons”) 1 can mandarin oranges in juice (I splurge and buy 2 since they’re so good) 2 green onions 1 Tbsp. sesame seeds Chicken breast, cooked and shredded (optional Bell peppers, boiled eggs, garbanzo beans (optional additions)

Directions: Toast the sesame seeds in a dry pan over medium heat.  Watch carefully and stir often, as they will go from just right to burnt in a matter of seconds.

Combine lettuce, optional chicken, oranges, onions, and toasted sesame seeds.  Let chill for 10 minutes.

Before serving, add the crunchy rice noodles and dressing.

Recipe taken from:  http://blogchef.net/?s=mandarin+chicken+salad

Recipe of the Week - Chicken Tortilla Soup

I love soup. I came up with this recipe when I was pregnant and made it all the time! It is full of protein, fiber, and all kinds of deliciousness. Make it as mild or spicy as you want. I like it spicy and because my husband and sons are not spicy fans, I make this huge pot just for me and then eat it for lunch every day for a week!

Ingredients:

2 bone in chicken breasts 7 cups water, divided

2 tbs olive oil 1 onion, chopped 2 cloves minced garlic 1 tbs chili powder 2 tsp cumin 1/2 tsp dried oregeno Red pepper to taste Salt to taste (I used seasoning salt) 1 can Rotel tomatoes 1/2 cup uncooked rice 1 can black beans, rinsed and drained 1 cup frozen sweet corn

In a large pot, bring 5 cups of water to a boil. (I added onion, garlic, a tsp of salt, and pepper.) Boil chicken breasts, covered, for 20-25 min or until juices run clear. Let chicken rest/cool. Strain chicken broth and set aside.

In the same pot, saute chopped onion in 2 tbs olive oil until tender. Add garlic and cook for 1 minute.

Add strained chicken broth, Rotel, 2 cups of water, beans, spices (not salt) and rice. Bring to a simmer and cook uncovered for 15-20 minutes or until rice is done.

Meanwhile, shred chicken. Add corn and chicken to soup and simmer, covered, for another 5-10 minutes. Taste and season with salt.

Serves 8.

Serve with shredded cheese, crushed tortilla chips and sour cream (or any other toppings you like!)

YUM!

Like many soups, this one is better the next day. Make it on a Monday and enjoy it for lunch for the next week!

Recipe of the Week - Vegan Mac and 'Cheese'

Not long after our son was born, we discovered he had GERD (severe acid reflux), which was aggravated by a protein intolerance. This has made for some incredibly hard times over the past year, but also a lot of growth. One of the ways we grew, (by force) was in our eating adventures! I breastfed for the first 4 1/2 months, and any proteins I ate that our son couldn't digest made for an unpleasant few days (to put it mildly). This caused us to search out foods that wouldn't bother his digestive system, but also didn't taste like cardboard. This was one of our favorites; even a year later, my meat-loving husband asks for this frequently - it's that good!

Recipe adapted from http://kblog.lunchboxbunch.com.

1 bag orecchiette pasta, 16 ounces 3/4 cup nutritional yeast flakes (or to taste - we usually use a bit more) *start small and add more nutritional yeast as needed 3 Tbsp Dijon mustard 2 tsp garlic powder 1 medium or 2 small sweet potatoes, peeled/baked 1 1/4 cups plain non-dairy milk (we have used rice and coconut - both work well!) 1/2 tsp black pepper 3 Tbsp EVOO

1/2 tsp sea salt (to taste) 1 Tbsp maple or agave syrup 2 Tbsp paprika a few dashes cayenne powder (opt'l-a little goes a long way) 1 Tbsp apple cider vinegar

Instructions:

1. Cook your sweet potato until soft (in microwave or oven).

2. Start a pot of salted water to boil on the stove. Add your pasta when boiling. Cook pasta for about 8-10 minutes, or until tender.

3. In a bowl combine: milk, mustard, spices, nutritional yeast, agave, salt, vinegar and oil. Stir well until all ingredients are blended.

4. Drain pasta and pour into another large bowl; toss with additional nutritional yeast flakes if desired.

5. Remove skin from your sweet potato. Add it to the sauce. You can mash by hand, or if you own a handy-dandy immersion blender, use that to incorporate into the sauce until smooth.

6. Add sauce to the pasta and coat well.

7. Steam peas (or other veggies) and mix in.

8. Add salt and pepper to taste!

This is wonderful re-heated as well, and I promise, you won't even miss the cheese!

Recipe of the Week - White Chicken Chili

Chili is my husband’s favorite  soup/stew, but we get tired of the mainstream beef, tomatoes, corn and kidney beans.  This is an excellent one to mix things up!  It is very flexible, and my favorite way to make it now is to sauté the onions, garlic, spices, and green chilies, then throw everything in the crockpot to let the flavors really meld together.

Ingredients:

1 Tbsp. oil

1 onion, chopped

3 cloves garlic, crushed

2 4 ounce cans chopped green chile peppers

2 tsps. ground cumin

1 tsp. dried oregano

1 tsp. ground cayenne pepper

2 cups low-sodium chicken or vegetable broth (you can add more if you want it to go further)

3 cups chopped/shredded cooked chicken (I’ve used way less than this, or none at all)

3 15 ounce cans white cannellini beans (drain 1 can, use a whole can, and puree one whole can in a food processor to thicken the chili)

1 can pinto beans, drained

1-2 cans black beans

Optional cilantro, lime, Monterey jack cheese

Directions:

Heat the oil in a large saucepan over medium-low heat.  Slowly cook and stir the onion until tender.  Mix in the garlic, green chiles, cumin, oregano, and cayenne.  Continue to cook and stir until the mixture is tender, about 3 minutes.  Mix in the chicken and stir briefly.  Add broth and beans.  Simmer 15 minutes, stirring occasionally (or place in crockpot on low 4-6 hours or high 2-3 hours).

You can always add more beans or broth to adjust texture, as well as to make the chili go further.  Dried beans would work as well, you would just have to add more cooking time and much more broth or water to desired preference.

Adapted from http://allrecipes.com/recipe/cha-chas-white-chicken-chili/detail.aspx?event8=1&prop24=SR_Title&e11=cha%20cha%27s%20white%20chicken%20chili&e8=Quick%20Search&event10=1&e7=Home%20Page

Recipe of the Week - "Southern Boy Approved" Crock Pot BBQ

Once upon a time there was a Georgia Boy. Like most good Southern boys, he was raised to love three things: His church, his mama, and his bbq.

That Boy grew up, and got his first job.  At a bbq restaurant.

And then he moved north to attend school.

Where he met a Pennsylvania Girl.

After a couple years, they got married and settled into a life in Northern Virginia.

But the boy was sad.  Because, you see, it is common knowledge that Northern Virginia just does not have a "true" bbq joint.

Until one day, his loving and devoted wife stumbled upon a recipe.  The easiest, most hands-free bbq recipe EVER.

And the Boy loved it.  He loved it so much that he requested it over and over again.  When the Boy's parents came to visit, they loved it, too.

So now, that Pennsylvania Girl (me!) is sharing that recipe with you.

INGREDIENTS:

3 pounds (approx.) Pork Roast 1 package dry onion soup mix 1 cup water barbecue sauce sliced American cheese

DIRECTIONS:

Trim as much fat off the the pork roast as possible. Place in the crockpot. Mix package of soup mix with cup of water and pour over roast. Leave in crockpot for 10 hours on low. Take most of the juices out of crockpot leaving about 1/2 cup.

Shred pork roast and pour Barbecue sauce over, stir and let it warm up about 10 minutes. Serve on Hamburger Buns or Steak Rolls with cheese slices.

Um, that's it.  It's ridiculous how easy this is.  But I've served it over and over and it's always a crowd pleaser.  It even looks yummy.  See?

Recipe of the Week - Sante Fe Chicken

All busy parents adore their slow cookers for the benefit of producing delicious meals without having put forth very much effort. It's easy to get stuck in a rut with a slow cooker, so this take on a shedded Mexican chicken is delicious, especially when served over cilantro lime rice!

Crock Pot Santa Fe Chicken Servings: 8 24 oz (1 1/2) lbs chicken breast 14.4 oz can diced tomatoes with mild green chilies 15 oz can black beans 8 oz frozen corn 1/4 cup chopped fresh cilantro 15oz chicken broth 3 scallions, chopped 1 tsp garlic powder 1 tsp onion powder 1 tsp cumin 1 tsp cayenne pepper (to taste) salt to taste Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice -- see other recipe for delicious cilantro lime rice!

My take on Chipotle's Cilantro Lime Rice 1 cup extra long grain rice or basmati rice 1/2 lime, juice of 2 cups water 1 tsp salt 3 tbsp fresh chopped cilantro 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Recipe of the Week - Thai Rice Bowl

My husband is half Chinese, so you can imagine the amount of rice we go through!  He has been a trooper as we have transitioned from white rice to brown rice, and recipes like this have definitely helped!  This dish is so warm and comforting—a wonderfully filling dinner, especially with black beans! The recipe comes from the Food Babe blog (http://foodbabe.com/2012/04/20/thai-rice-bowl/).  The ingredients are all the same, but I changed the preparation to make it a quicker meal.

Thai Rice Bowl 1 cup water 1 cup coconut milk 1 cup brown rice ¼ cup red onion or green onions Handful of fresh cilantro chopped ¼ cup diced carrots 1 tbsp coconut oil 1 tsp ginger root minced (or ¼ tsp. ground ginger) ¼ tsp turmeric ½ tsp sea salt or more to taste (I don’t add the salt and it still tastes fine)

Toppings ¼ tsp lime zest + juice Red pepper flakes Toasted jungle peanuts or raw cashews

  Directions:

1. Sautee onions and carrots in oil, about 5 min.
2. Add spices and sauté about 30 seconds.
3. Add rice and cilantro and stir for about 1 minute.
4. Add liquids, bring to boil.
5. Reduce heat, cover, and simmer 20+ minutes.

  If you have a favorite recipe you'd like to share with our readers, please submit it here or email us at submissions@themotherhoodcollective.org

Recipe of the Week - Lasagna Soup

I first made this soup last winter and it was such a hit with the family that it's become a regular rotation. The soup really tastes like lasagna! My husband wasn't sure about it when he tried the soup alone but when you combine it with the "cheesy yum" it really pulls together and tastes like its namesake. The soup easily adapts to changes, and I've included some of my previous alterations in {} based on what I had on hand and what I could find locally at the time. I have a hard time getting my daughter to eat most meat, but have recently learned that she loves spaghetti, so this is a great way to get a little extra protein in her diet. Serve with some crusty bread for dipping, and enjoy!

For the Soup: 2 tsp. olive oil 1-1/2 lbs. Italian sausage {I used ground beef and ground pork with no ill affects on flavor} 3 c. chopped onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes 2 T. tomato paste 1 28-oz. can fire roasted diced tomatoes {I've used basil, oregano, garlic tomatoes; or home canned tomatoes with extra herbs} 2 bay leaves 6 c. chicken stock 8 oz. mafalda or fusilli pasta {I've used a variety of spiral and medium shells, we actually prefer the shells because they "cup" the liquid} 1/2 c. finely chopped fresh basil leaves salt and freshly ground black pepper, to taste

for the cheesy yum: 8 oz. ricotta 1/2 c. grated Parmesan cheese {Asiago works well too!} 1/4 tsp. salt pinch of freshly ground pepper

2 c. shredded mozzarella cheese {even without mozzarella, it's delicious}

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8

Recipe source: http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

Recipe of the Week - Chicken Pesto Cavatappi

  I’m feeling rather generous today and sharing with you my "go to" meal for company. This recipe is a family favorite in the Earl household. My husband and my 21 month-old both ask for seconds and I think it tastes even better the next day, cold, out of the fridge. It is easy to prepare - especially if you’ve cooked the chicken earlier in the week along with another meal. I usually just serve it with a good loaf of bread and maybe a glass of red wine.

Chicken Pesto Cavatappi

• 1lb Cavatappi Pasta (I use whole wheat rotini)
• 12 ounces boneless, skinless chicken breasts
• Olive oil cooking spray
• ¼ tsp each salt and pepper
• 1 tub (6-7 ounces) basil or cilantro pesto
• 1 cup jarred roasted peppers – red and yellow (drained and cut into strips)
• 1 cup halved grape tomatoes

Cook pasta and reserve 1 cup of water. Coat chicken in olive oil; sprinkle salt and pepper. Grill on stovetop grill pan 4-5 minutes until cooked through. (I just cook it in the oven on 350 for 30 minutes or so). Cut chicken into strips. Add to pasta, pesto, peppers, tomatoes and ½ of pasta water. Mix and serve! Enjoy.

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Recipe of the Week - Hard-Boiled Eggs Masala

We love Indian food at our house and I have been making it at home for a while. The nearest Indian restaurant is an hour away, so if we want to eat it, I need to make it! This recipe is a great introduction to Indian cooking because it is very simple to prepare. It is full of flavor and my children love it, but you should cut back on the cayenne to make it less spicy. Serve with rice or bread. 1/2 teaspoon cayenne pepper

1/2 teaspoon ground tumeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon fresh lemon juice

3/4 teaspoon salt

freshly ground black pepper

2 tablespoons vegetable oil

1/2 teaspoon cumin seeds

5 tablespoons finely chopped onion

1/2 inch piece fresh ginger, peeled and finely chopped (I like to grate mine)

1 cup canned chopped tomatoes

1/4 teaspoon sugar

3-4 tablespoons chopped fresh cilantro

4 hard-boiled eggs, peeled and cut into halves lengthwise

Combine the cayenne, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper, and 1 tablespoon water in a small bowl.  Mix.

Put the oil in a medium sized, frying pan and set over medium-high heat.  When the oil is hot, put in the cumin seeds.  Ten seconds later, put in the onion and ginger.  Stir and fry until the onion turns medium brown.  Put in the spice paste.  Stir and cook for 15 seconds.  Now put in the tomatoes and sugar.  Bring to a simmer.  Cover and simmer gently for 10 minutes.  Put in the cilantro.  Stir once or twice.  Lay the cut eggs in the sauce and spoon more sauce over them.  Cover and simmer gently for 2 to 3 minutes.

The amount of sauce is just enough, so don't be expecting lots and lots of sauce that you might get at a restaurant.  This serves 2-4.

Taken from Madhur Jaffrey's Quick & Easy Indian Cooking.