A light and delicious sauce that clings to the noodles and complements them so nicely. I used whole grain pasta, and it worked perfectly. This is a specialty dish found in Sicily, in the town of Trapani.

Pesto trapanese (adapted from here)

1 pound cherry tomatoes (about 3 cups)(I used grape tomatoes)

15 large basil leaves

2 cloves garlic, crushed and peeled

1/2 cup whole almonds, lightly toasted

1/8 teaspoon crushed red pepper, or to taste

1/2 teaspoon kosher salt, or to taste, plus more for the pasta water

1/2 cup extra virgin olive oil, plus more for drizzling

1 pound fettuccine

3/4 cup grated soy parmesan

In your food processor, combine 2 tablespoons olive oil, tomatoes, garlic, basil, almonds, and red pepper flakes. Pulse the machine 10 or 12 times. The resulting pesto should be a consistent texture, quite grainy but not too chunky and not too wet.

Scrape the pesto in a serving bowl and stir, adding the remaining olive oil a little at a time. You may not need all of the olive oil depending on your tomatoes. Once the desired consistency is achieved, add the grated soy cheese. Season to taste with salt and pepper. Set the sauce aside so that the flavors will have a chance to meld.

In the meantime, bring 6 quarts water to a rolling boil. Add 2 additional tablespoons salt. Add the pasta and cook until al dente. Drain well. Add the pasta tot the pesto filled serving bowl and toss to combine. Makes 4 servings.

Heavenly!

Brown rice pilaf in acorn squash bowls (from VeggieBelly)

6 acorn squash

1 cup brown rice

1 3/4 cup stock or water

1 onion

4 cloves garlic

2 stalks celery

1/4 cup chopped water chestnuts

1 teaspoon thyme

1/4 teaspoon ground cinnamon

1/4 teaspoon allspice or ground cloves

pinch of nutmeg

1 teaspoon lemon juice

handful of parsley, chopped

1 1/4 teaspoons salt

freshly ground pepper

2 tablespoons olive oil

Preheat oven to 400 degrees F. Wash and dry squash. Carefully cut off the top. Trim some of the flesh off the cap. Scoop the seeds and fiber out. Drizzle a little olive oil on the inside of the squash, sprinkle with salt and pepper. Pour a little water in an oven proof pan. Place the squash with lids on in the pan. Bake for about 1 hour, 15 minutes. Squash is done when it s fork tender.

To prepare rice, heat a skillet with olive oil. Chop the onion, carrot, and celery finely. Add to the oil and saute for about a minute. Then add minced garlic and saute another 30 seconds. Add the rice, thyme, cinnamon, nutmeg, allspice. Saute on medium heat for about 4 minutes. Pour in the stock or water, lemon juice, and salt and pepper. Bring to a boil, then reduce heat, cover the pan and let the rice simmer for about 30 minutes or til cooked. Cooking time may vary depending on your rice.

Stir in the parsley and water chestnuts. To serve, spoon the rice into the acorn squash bowls. Scoop the squash along with rice to eat. Makes 12 servings.

All things sweet, tart, and nutty, rolled into one. Definitely addicting, we found it tasted even better the next day, after refrigeration. I added a little soy whipped cream on the top, but this dessert stands on its own, with or without the little extra. Oh, and the color is lucious!

Apple cranberry tart (modified from Taste of Home website)

1 1/4 cups apple cider, divided

1 1/3 cups sugar

3 medium tart apples, peeled and cubed

1 package (12 ounces) fresh or frozen cranberries

1/2 cup all purpose flour

pastry for single-crust pie (10″) – I used my favorite crust recipe

topping:

1/3 cup chopped pecans

1/3 cup all purpose flour

3 tablespoons margarine, melted

1/4 cup packed brown sugar

12 pecan halves

In a large saucepan over medium heat, bring 3/4 cup apple cider and sugar to a boil, stirring occasionally. Add apples and cranberries; return to a boil. Reduce heat; simmer, uncovered, for 5 – 8 minutes or until apples are tender and berries pop. Whisk flour and remaining juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.

Fit pastry into a 10″ fluted tart pan with removable bottom. Line pastry with double thickness of heavy-duty foil.

Bake at 450 degrees F for 5 minutes. Remove foil; bake 7 – 10 minutes or until pastry is nearly done. Cool. Add apple mixture. Combine first four topping ingredients; sprinkle over filling. Arrange pecan halves on top. Bake at 375 degrees F for 30 – 35 minutes or until golden brown. Makes 12 servings.

For fans of Filipino food, this recipe is the real mccoy. YUM.

Chicken pancit (slightly altered from original)

1 pound chicken pieces

5 cups chicken broth or water

1/2 cup soy sauce, divided

8 ounces rice stick noodles

1/4 cup canola oil

1 small onion, diced

4 cloves garlic, minced

4 carrots, julienned (about 1 cup)

4 celery stalks, julienned (about 1 cup)

2 cups cabbage, thinly sliced

Simmer chicken pieces in chicken broth or water until fully cooked. Remove meat, cool, and shred with two forks.

Bring chicken broth to a boil and add the soy sauce. Add the noodles and boil for 3 minutes.

Heat oil in a large pan over high heat. Add onion and garlic, stir fry until translucent. Add chicken meat and 2 tablespoons soy sauce. Stir fry several minutes.

Turn off heat to rice noodles. Reserve 1 cup broth/soy sauce mixture from noodles.

Add vegetables and small amount of broth to pan. Stir fry an additional minute.

Using tongs, add noodles to the pan with meat and vegetables. Turn heat to low and toss meat, vegetables, and noodles. Taste. Add soy sauce if it needs salt; if too dry, add reserved broth. Makes 4 servings.

What a delicious dish. And so easy to make. I’ve never bought Stove Top stuffing mix before, but I must say it was the perfect topping for this yummy casserole.

Chicken almond rice casserole (modified from this recipe to lower the fat and make dairy-free)

1/2 cup almonds, chopped

1 pound cooked chicken breast, cut into bite-sized pieces

2 tablespoons margarine

1 medium onion, chopped

2 cups celery, chopped

3 cups cooked brown rice1/2 cup low fat mayonnaise

3/4 cup vegan cream of mushroom (or any cream of-) soup

salt and pepper

1 box Stove Top stuffing mix

3 tablespoons melted margarine

Preheat oven to 400 degrees F. Toast almonds on tray in toaster oven for about 5 – 10 minutes until golden – watch carefully so as to not burn. Place into large bowl. Add chicken to the bowl.

Melt margarine in large pan, and saute onions and celery for 3 minutes. Add to chicken/almond mixture. Add rice, cream soup, mayonnaise, and a little salt and pepper to taste to the bowl and mix everything until well combined.

Add mixture to a greased casserole dish (I used 9 x 13″). Melt 3 tablespoons margarine. Open the bag of Stove Top stuffing and add the melted margarine to it. Fold the bag at the seam and shake the mixture for half a minute. Sprinkle the stuffing mixture on top of the casserole dish, and bake for 25 minutes or until the top is golden brown. Makes 6 – 8 servings.

Flavorful and fragrant, and so nicely spiced, this dish is a winner. I subbed nondairy creamer for the 1/2 cup of heavy cream that was called for. Also, I’m not a big fan of high heat spice, so instead of the 2 jalapeno peppers called for, I used 1/2 of a jalapeno. Verdict – guilty of being delectable!

Indian-spiced chicken and spinach (from Food&Wine)

2 tablespoons canola oil

1 onion, chopped

3 cloves garlic, chopped

1 tablespoon chopped fresh ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon paprika

1 1/2 teaspoons salt

1/2 jalapeno pepper, minced

1/2 cup canned crushed tomatoes, drained

1/2 cup nondairy creamer

1 cinnamon stick

1 1/2 cups water

2 10-ounce packages frozen chopped spinach, thawed

4 boneless skinless chicken breasts, cut into 3 pieces each

In a large frying pan, heat oil over moderately low heat. Add the onion and cook until starting to soften, about 3 minutes. Add the garlic and ginger and cook, stirring occasionally, for 2 minutes longer. Stir in the cumin, coriander, turmeric, paprika, and 1 teaspoon of the salt. Cook until the spices are fragrant, about 1 minute, and then stir in the jalapeno and tomatoes. Add the creamer, cinnamon stick, and water. Squeeze the spinach to remove excess liquid and add the spinach to the pan. Bring to a simmer. Cover the pan, reduce the heat, and simmer for 5 minutes. Stir in the chicken and the remaining 1/2 teaspoon salt, cover, and simmer the stew until just done, about 10 minutes. Remove the cinnamon stick before serving. Makes 4 servings.

I’m not a vegetarian; I like poultry, but I don’t eat red meat very often anymore. When I saw this recipe, it sounded so good that I put it to the taste test. Absolutely delicious. I loved the whole idea of how healthy it is, too. Very nice texture, and quite honestly, ketchup is totally unnecessary! I subbed soy cheese slices for the real thing. Oh, and we never missed the beef.

Beet and black bean burgers

1/2 cup brown rice

1 onion, diced small

3 large red beets (about 1 pound) diced small

3-4 cloves garlic, minced

2 tablespoons cider vinegar

1 can black beans, drained and rinsed

juice from 1/2 lemon

1 tablespoon extra virgin olive oil

2 tablespoons parsley, minced

1 teaspoon coriander

1/2 teaspoon thyme

2 tablespoons flour

salt and pepper

thin slices soy cheese (I used mozzarella)

Bring a large amount of water to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until ti’s a little beyond al dente. This should take about 35-40 minutes. Drain the rice and set aside.

Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.

Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.

Heat a cast-iron skillet over the highest heat. Add a few tablespoons olive oil – the oil should completely coat the bottom of the pan. When you see the oil shimmer and it flows easily, the pan is ready.

Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Set it in the pan, where it should begin to sizzle immediately. Shape and add as many more patties as will fit in your pan. Once all the patties are in the pan, reduce the heat to medium-high.

Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula – they will hold together once the second side is cooked. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 5 minutes. Makes approx. 6 burgers.

Bad photo but good dish. I subbed margarine for butter, and used a nutty wholegrain bread instead of white bread.

Sherried mushrooms with fried eggs on toast (adapted from Food&Wine)

2 tablespoons extra virgin olive oil, plus more for brushing

3/4 pound mixed mushrooms (button, cremini, shitake – your choice), sliced 1/4″ thick

salt and freshly ground pepper

1/2 small onion, thinly sliced

1/4 cup dry sherry

4 thick slices multigrain bread

2 tablespoon margarine

4 large eggs

2 tablespoons coarsely chopped flat leaf parsley

Preheat oven to 400 degrees F. In a large skillet, heat 2 tablespoons oil until shimmering. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until softened, 4 minutes. Add the onion, cover and cook, stirring occasionally until the onion is softened and the mushrooms are browned, 3 minutes longer. Add the sherry and cook until almost evaporated, 1 minute. Season with salt and pepper. Remove from heat, cover and set aside.

Arrange the bread slices on a large rimmed baking sheet and brush with olive oil. Bake for about 6 minutes until toasted. Transfer the toasts to plates.

In a large nonstick skillet, melt the margarine over moderate heat. Crack the eggs one at a time into the skillet. Cook the eggs (I did mine over-easy), spoon mushroom mixture onto the toasts and top with the fried eggs. Garnish with parsley and serve. Makes 2 – 4 servings.

I made this salad in the early fall, and the flavors combine together perfectly. An easy after-work recipe, but nice enough to enjoy with friends and family.

Bowties with chicken, watercress, and walnuts (from Food&Wine)

1/3 cup walnuts

8 tablespoons olive oil

4 boneless skinless chicken breasts

salt and freshly ground pepper

2 tablespoons red wine vinegar

1/2 pound bow ties

1 bunch watercress, large stems removed

In a large nonstick frying pan, toast the walnuts over moderate heat until lightly browned, about 5 minutes. Remove the nuts from the pan and chop.

In the same pan, heat 2 tablespoons oil over moderate heat. Season the chicken breasts with salt and pepper. Cook the breast until browned and just done, about 4-5 minutes per side. Remove from pan, rest it for 5 minutes, then cut into bite-sized chunks.

In a medium bowl, combine the remaining 6 tablespoons oil, the vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken.

In a large pot of boiling, salted water, cook the bow ties until done, about 15 minutes. Drain the pasta and toss with the walnuts, chicken/vinaigrette mixture, and the watercress. Serve warm. Makes 4 servings.

A very delightful cake, light and nutty tasting. I’ve seen this dessert in many places on the internet. The original is by Alice Medrich from Pure Dessert. Mofidications for a dairy-free dessert were easy, and I did not use black sesame seed – I kept mine au naturel.

Sesame seed cake

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, at room temperature

2 1/2 teaspoons toasted sesame oil

1 teaspoon vanilla extract

8 tablespoons margarine, softened

1 cup sugar

1/2 cup plain soy yogurt

1/4 cup natural sesame seeds

Preheat oven to 350 degrees F. Spray side of an 8″ round cake pan with nonstick spray and line bottom with parchment paper.

Mix together the flour, baking soda, baking powder, and salt thoroughly in a medium bowl and sift three times. Set aside.

In a small bowl, whisk eggs together briefly with the sesame oil and vanilla. Set aside.

In the bowl of a stand mixer, beat the margarine at medium speed for a few seconds until creamy. Add the sugar and beat at medium speed until light and fluffy, 2 – 3 minutes. Beat in a little of the egg mixture at a time, taking about 2 minutes to add it all. Stop the mixer, add one third of the flour mixture, and beat on low speed only until no flour is visible. Stop mixer and add half of the yogurt, then beat only until the liquid is absorbed. Repeat with half the remaining flour, then all the remaining yogurt, and finally the remaining flour with the sesame seeds, scraping the bowl as necessary and beating only enough to incorporate the ingredients each time.

Scrape the batter into the prepared pan. Bake until a tooghpick inserted in the center of the cake comes out clean, 35 – 40 minutes. Cool in the pan on a rack for 10 minutes, and then slide a thin knife orspatula down the sides of the cake to detach it from the pan. Invert the cake onto a rack and remove the pan and parchment liner. Turn the cake right side up and let cool completely on the rack.

Cake will keep in an airtight container at room temp for at least 4 days. Or freezes well, well wrapped. Makes 8 servings.

When you can’t get the chill out of your bones, you need to eat a dinner like this. The original called for beef filling, and cheese and milk to add to the potatoes. A few minor adjustments by me, and it’s to my liking. The ingredient list is long, but this comes together nicely.

Twice baked turkey potatoes (adapted from this recipe)

4 large potatoes

olive oil, for brushing

coarse sea salt

freshly ground pepper

1 pound ground turkey

1/2 teaspoon curry powder

splash of Worcestershire sauce

teaspoon of mustard

a few shakes of Tobasco sauce

a couple shakes of ketchup

1 small onion

1 bell pepper, any color

1 medium leek

2 cloves garlic, grated

3 teaspoons tomato paste

1 splash of BBQ sauce

1/2 cup water

2 tablespoons margarine

6 ounce container plain soy yogurt

3/4 cup grated soy cheese, any flavor will do

Scrub the potatoes, brush them with some olive oil, and sprinkle with a little sea salt. Bake in preheated 400 degree oven til done, around 1 hour.

Season the turkey in a large bowl with the salt and pepper, curry powder, Worcestershire sauce, mustard, and ketchup. Mix together well. Finely mince the onion, bell pepper, leek and garlic.

Brown the turkey in a large skillet, then add the vegetables. Add the tomato paste, BBQ sauce, and water. Combine ingredients and simmer for 10 minutes until most of the liquid has evaporated.

Once the potatoes are done, cut them in half lengthwise and scoop out the insides and place in a bowl. Add the margarine and yogurt to the potatoes and mash to a creamy consistency. Season with salt and pepper, and as much cheese to your liking.

Place the potato shells on a baking try, and fill them halfway with the turkey/veggie mixture; pat it in. Top with the fluffy mashed potatoes. Put them back in the oven for 15 – 20 minutes until steamy hot and lightly browned. Makes 4 servings.

Loved the looks of this recipe, and I decided to add some grilled chicken for a complete meal.

Pomegranate and pistachio Israeli couscous with grilled chicken

1 1/4 cups Israeli couscous

1/4 cup pomegranate seeds

1/4 cup pistachios (chopped)

2 tablespoons pomegranate molasses

1/4 cup chopped mint

1/4 cup chopped parsley

2 grilled boneless chicken breasts, cut into bite-sized pieces

Cook couscous according to package instructions. When done, fluff with a fork and add the remaining ingredients. Pour on vinaigrette and mix in gently. Makes 4 servings.

Vinaigrette (makes 1/4 cup)

2 tablespoons olive oil

1 tablespoon lemon juice

1 tablespoon pomegranate molasses

1 teaspoon dijon mustard

salt and pepper

A great cold weather dish, modified lightly from the original.

Italian sweet and savory squash bowls

2 medium sized acorn squash

2 slices whole wheat bread, toasted and chopped into fine bread crumbs (use your food processor for this)

12 ounces spicy Italian chicken sausage, crumbled (I coarsely ground mine in the food processor)

2 tablespoons olive oil

2 cloves garlic, minced

1/3 cup onion, chopped

1/2 cup roasted red peppers, chopped

1/4 cup reconstituted sun-dried tomatoes, chopped

1/2 cup drained canned or jarred artichoke hearts, chopped

2 cups fresh baby spinach

1/4 cup basil, sliced into thin ribbons

salt and pepper, to taste

4 tablespoons water

grated soy parmesan cheese

Wash, halve, and scrape seeds from inside of squash. Place squash in a microwave safe shallow dish with a little water (about 1/2″ deep). Microwave on high for about 10 minutes until tender. I did this two halves at a time – couldn’t fit all four at once. Set aside until ready to use.

In a large pan, saute the crumbled sausage, olive oil, onion, and garlic over medium-high heat til sausage is cooked through. Add the chopped red peppers, sun-dried tomatoes, and artichoke hearts – continue to cook (you may add 1/4 cup water if it seems dry; mine did not). Add spinach and toss gently until spinach is wilted. Toss in the fresh basil. Taste for seasoning and add salt and pepper as needed. Remove from heat.

Place squash halves on a lightly greased cookie sheet. Mound the filling into squash halves. Add one tablespoon of water to each squash. Coat the filled squash with fresh breadcrumbs and sprinkle with a layer of grated soy cheese.

Broil just until cheese is lightly browned. Makes yummy 4 servings.

Best dessert of 2009.

Pumpkin cake roll (adapted from Libby’s recipe)

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin puree

1 8-ounce package soy cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons margarine, softened

1 teaspoon vanilla extract

1/2 cup candied walnuts, lightly crushed

powdered sugar for decoration

Preheat oven to 375 degrees F. Grease 15 x 10″ jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched (if using a dark-colored pan, begin checking for doneness at 11 minutes). Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For filling: beat cream cheese, 1 cup powdered sugar, margarine, and vanilla extract in small mixer bowl until smooth. carefully unroll cake. Spread cream cheese mixture over cake. Sprinkle crushed nuts over the cream cheese. Reroll cake. Wrap in plastic wrap and refrigerate at least on hour. Sprinkle with powdered sugar before serving, if desired. Makes 10 servings.

Delicious! Easy! Quick!

Spicy chickpea soup (modified slightly from Food & Wine)

2 19-ounce cans chickpeas, drained

1 13.5-ounce can light coconut milk

1 14.5-ounce can diced tomatoes, drained

1/4 cup apple juice or cider

1/4 cup cilantro leaves

1/2 teaspoon garam masala

1/2 teaspoon ground ginger

1 cup vegetable stock

salt and freshly ground pepper

1/4 cup plain soy yogurt (optional)

2 scallions, green parts only, thinly sliced (optional)

In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple cider, cilantro leaves, garam masala and ground ginger, and puree the mixture until smooth.

Transfer the puree to a medium saucepan. Stir in the vegetable stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle soup into bowls, top with the yogurt and scallion and serve. Makes 6 servings.