Candied Walnuts

makes 4 1/2 cups

Ingredients:
3/4 c firmly packed brown sugar
1/2 t salt
1 t grated orange rind
2 T fresh orange juice
1 lb walnut halves

Directions:
1. Heat oven to 350 F. Line large jelly-roll pan w/ aluminum foil. Coat w/ nonstick cooking spray.

2. Combine brown sugar, salt, orange rind, and orange juice in large bowl. Add walnuts; toss to coat. Spread walnuts evenly over prepared pan. Bake for 20-25 mins or until dark brown and bubbly, stirring half way through.

3. Meanwhile, coat a large piece of aluminum foil w/ nonstick cooking spray. Remove nuts from oven. Immediately spread on prepared foil, separating nuts w/ 2 forks. Cool completely. Store in airtight container.

*To microwave walnuts: Cook coated walnuts in large microwave-safe dish on 100% power 8-10 mins, stirring every 2 mins, until dark brown and bubbly. Proceed w/ step 3, above.

**Can store in airtight container for up to 3 weeks. The citrus flavor improves with time.

Bruschetta

from All-Time Favorite Family recipes serves 12 Ingredients: 

Seasoning Oil 

 1/3 c olive oil 

 4 cloves garlic, crushed 

1 t dried basil leaves, chopped 

 1/8 t crushed red pepper flakes 

 Tomato topping 

 1 1/2 lb plum tomatoes, chopped 

2 T dried basil 

 1 T balsamic vinegar 

 1 T olive oil 

 1/2 t salt 

 1/4 t pepper 

 1 loaf French bread (8 oz), split horizontally smal

fresh basil leaves for garnish (optional) 

  Directions: 

1. Prepare seasoning oil: heat oil in a small skillet over medium-low heat. Add garlic, basil and red pepper flakes; cook, stirring, 5-7 mins or until garlic is golden. Cook the oil and strain. 

 2. Meanwhile, prepare tomato topping: stir together tomatoes, basil, vinegar, oil, salt, and pepper in large bowl. 

 3. Heat oven to 500F (or broil) 

 4. Brush sides of split bread w/ about 2 T of seasoning oil. Place on baking sheet. Bake for 3-5 mins or until golden. 

 5. Slice toast bread into 2 in widths and arrange onto large serving platter. Spoon tomato topping over and garnish w/ fresh basil leaves. 

  Nutritional Jazz: 140 cal; 20 g carbs; 6 g fat; 4 g protein

Mango Quinoa Salad

From Best Bites
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving. So Yummy! I'll be making this one lots!

Turkey Cutlets with Rhubarb Chutney

serves 4

From Eating Well.com

Ingredients:
2 t plus 1 T canola oil, divided
1/3 c chopped red onion
2 c sliced fresh or frozen rhubarb (thawed and drained, if frozen)
1/3 c golden raisins
1/3 c light brown sugar
1 T cider vinegar
2 t minced fresh ginger or 1/4 t ground ginger
1/4 t freshly ground pepper, divided
4 turkey cutlets (about 1 pound), 1/4 inch thick
1/4 t salt

Directions:

1. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
2. Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.

Quinoa & Tofu Salad

serve 6

From Eating Well.com

Ingredients:
2 c water
3/4 t salt, divided
1 c quinoa, rinsed well
1/4 c lemon juice
3 T extra-virgin olive oil
2 small cloves garlic, minced
1/4 t freshly ground pepper
6- or 8-ounce package baked smoked tofu, diced
1 small yellow bell pepper, diced
1 c grape tomatoes, halved
1 c diced cucumber
1/2 c chopped fresh parsley
1/2 c chopped fresh mint

Directions:

1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
2. Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine. Yummy!

Note: You can try to bake the tofu yourself, but I found that pre-baked tofu taste better. When I tried to bake the tofu myself it just was too bland.

Okra & Chickpea Tagine

serves 6

From Eating Well.com

Ingredients:
1 lb fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 T extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 t ground ginger
1/2 t freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 c vegetable broth, or reduced-sodium chicken broth
3/4 t ground cumin
15-ounce can chickpeas, rinsed
3/4 t salt
1 teaspoon hot sauce, or to taste

Directions:

1. Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
2. Tie cilantro sprigs together with kitchen string.
3. Heat oil in a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
4. Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in hot sauce. Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
   

Eggplant Pomodoro

From Eating Well.com
serves 6

Ingredients:
2 T extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 c chopped pitted green olives
2 T red-wine vinegar
4 t capers, rinsed
3/4 t salt
1/2 t freshly ground pepper
1/4 t crushed red pepper, (optional)
12 oz whole-wheat angel hair pasta
1/4 c chopped fresh parsley, or basil

Directions:

1. Put a pot of water on to boil.
2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.