Subtle and Delicious Orange & Brown Sugar Salmon

Huge thanks to my creative friend, Christy who brought me this when I had my baby. I cook it whenever I really want to impress company!

2T brown sugar

1tsp. chili powder

1/2 tsp grated orange zest

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp salt

1/4 tsp grnd coriander

1/8 tsp black pepper

Comine ingredients and rub onto salmon. Place under broiler until crisp and then bake

Lebanese Braised Eggplant with Chickpeas

Again, lifted right from Vegetarian Times. http://www.vegetariantimes.com/recipe/braised-lebanese-eggplant-with-chickpeas/

Serves 6

Slow-cooking eggplant in tomato sauce makes it incredibly silky and tender. Choose a marinara sauce that has as few ingredients as possible so the flavors don't overwhelm the eggplant.

• 2 Tbs. olive oil
• 1 large onion, diced (1 ½ cups)
• 6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces (or 2 large eggplants)
• 1 clove garlic, minced (1 tsp.)
• ½ tsp. ground allspice
• ¼ tsp. ground cumin
• 1 cup marinara sauce
• 1 Tbs. red wine vinegar
• 1 15-oz. can chickpeas, rinsed and drained
• 2 large mint sprigs, plus 2 Tbs. chopped mint
• 1 Tbsp cinnamon

1. Preheat oven to 325°F. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté 7 minutes, or until soft. Stir in eggplant, and cook 5 minutes or until beginning to brown. Add garlic, allspice, cinnamon, and cumin, and cook 1 minute more.

2. Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer. Reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in chickpeas. Season with salt and pepper. Lay mint sprigs on top of eggplant mixture, cover, and transfer pot to oven. Cook 45 to 50 minutes, or until eggplant is tender. Remove mint sprigs, and stir in chopped mint. Serve hot or at room temperature.

Super Easy Lentil Soup

Delicious with small chunks of cheddar cheese and crusty bread!

1 bag of lentils
1 bag of frozen vegetables
1 chicken or vegetable boullion cube
salt and pepper

1. Cook lentils
2. Cook vegetables in pot of water with boullion
3. Combine
4. Blend in blender
5. Add salt and pepper to taste

Crustless Quiche

This recipe is from my one of my favorite chefs, Amy Fothergill, "The Family Chef!" Her website is here: http://amythefamilychef.com/

Crustless Zucchini Quiche (creamy version)

1/2 - 1 cup par-boiled vegetable like cauliflower, broccoli or 2 raw zucchini, sliced thin or 1 box frozen, chopped spinach, drained
1/2 cup of shredded mozzarella or cheddar cheese
1/4 cup grated parmesan cheese

6 eggs
2 cups of milk or cream
1/2 cup flour or pancake mix (you can also use a gluten-free flour blend to make the dish GF)
1/2 tsp each salt and pepper
1/4 tsp ea nutmeg and dry mustard (or 1/2 tsp Dijon mustard)

1. Preheat oven to 350ºF.
2. Grease a 13"x9" baking dish with non-stick spray or oil. Place vegetable on bottom and then top with cheese.
3. In a large bowl, whisk eggs, milk, flour or pancake mix, salt, pepper, nutmeg and mustard.
4. Pour egg mixture on top. Place in oven and bake 35-40 minutes or until egg is set and top is golden brown and puffed.
5. Allow quiche to cool for at least 15 minutes before cutting.

Crustless Spinach and Feta Quiche (this one has great flavor)

Awesome Lentil Burgers

Also Directly out of Vegetarian Times: http://www.vegetariantimes.com/recipe/jack-burgers/

Makes 10 patties

30 minutes or fewer

·       1 15-oz. can Eden Foods lentils with onion & bay leaf, rinsed and drained (or just lentils cooked w. a bay leaf)

·       ½ large onion, finely chopped (1 cup)

·       2 medium carrots, shredded (1 cup)

·       ¾ cup prepared marinara sauce

·       ¾ cup walnuts, finely chopped (I used almond powder)

·       ¾ cup Bob’s Red Mill gluten-free pancake mix (I used flour instead)

·       1 Tbs. Bob’s Red Mill nutritional yeast

1. Combine all ingredients in large bowl.

2. Spray large skillet with cooking spray, and heat over medium heat. Scoop batter by 1/3 cupfuls onto hot skillet, and cook 3 to 4 minutes, or until bottoms of patties have browned. Flip, cover pan, and cook 5 to 7 minutes more, or until browned on both sides and vegetables have softened.

September 2012 p.69

Chickpea Tagine with Cinnamon, Cumin, and Carrots

This is straight out of Vegetarian Times, Oct. 2008

Serves 4

30 minutes or fewer

North African cooking often features cinnamon in both savory dishes and desserts. Carrots and raisins make this a slightly sweet stew that’s best served with a dollop of “sour” Greek-style yogurt to complement the flavors.

• 2 Tbs. olive oil
• 1 small onion, thinly sliced
• 3 cloves garlic, minced (1 Tbs.)
• 2 14.5-oz. cans chickpeas, rinsed and drained
• 3 medium carrots, peeled and sliced into thin rounds
• ¼ cup dried currants
• 1 tsp. ground turmeric
• 1 tsp. ground cinnamon
• 1 tsp. ground cumin
• ¼ tsp. cayenne pepper
• 2 tsp. honey
• ½ cup plain Greek-style yogurt
• 3 Tbs. finely chopped parsley

1. Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.

2. Divide tagine among 4 bowls. Garnish each serving with dollop of yogurt, and sprinkle with parsley.