Stuffed Acorn Squash with Barley Saturday, Feb 9 2013 

SERVES 4

2 small acorn squash (about 1 1/2 pounds each), halved and seeded
2 teaspoons olive oil
Salt and pepper
3/4 cup pearl barley, rinsed and drained
1 onion, minced (about 1 cup)
1 fennel bulb, halved lengthwise, cored, and chopped fine
6 garlic cloves, minced
1 teaspoon minced fresh thyme or 34 teaspoon dried
1 teaspoon ground coriander
2 ounces Parmesan cheese, grated (abouti cup)
2 tablespoons minced fresh parsley
2 tablespoons pine nuts, toasted
1 tablespoon unsalted butter
4 teaspoons balsamic vinegar

Adjust the oven racks to the upper—middle and lower-middle positions and heat the oven to 400 degrees. Line a rimmed baking sheet with foil and lightly spray with vegetable oil spray.

Brush the cut sides of the squash with 1 teaspoon of the oil, season with salt and pepper, and lay them cut side down on the prepared baking sheet. Roast on the lower-middle rack until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 45 to 55 minutes. Remove the squash from the oven and increase the oven tenperature to 450 degrees.

Meanwhile, bring 3 quarts water to a boil in a large saucepan. Stir in the barley annd ¼ teaspoon salt. Return to a boil, then reduce to a simmer and cook until the barley is tender, 20 to 25 minutes. Drain and set aside.

Wipe the saucepan dry and add the remaining 1 teaspoon oil, the onion, and fennel. Cover and cook over medium—low heat, stirring occasionally, until the vegetables are softened, 5 to 10 minutes. Stir in the garlic, thyme, and coriander, and cook until fragrant, about 30 seconds.

Off the heat, stir in the barley, 3/4 cup of the Parmesan, the parsley, pine nuts, and butter. Season with salt and pepper to taste.

Flip the roasted squash over and scoop out the flesh, leaving a 1/8—inch thickness of flesh in each shell. Gently fold the squash flesh into the barley mixture, then mound the mixture into the squash shells (abou 1 cup of filling per shell).

Sprinkle with the remaining ¼ cup Parmesan. Bake on the upper-middle rack until the cheese is melted, 5 to 10 minutes. Drizzle with the balsamic vinegar and serve. (The stuffed squash can be asembled through step 6, covered loosely with plastic wrap, and refrigerated for up t0 4 hours. Finish and bake as directed, increasing the baking time to 25 to 30 minutes.)

THE BEST OF AMERICA’S TEST KITCHEN 2011, Page 82

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Cherry Glazed Pan Seared Lamb Chops Friday, Feb 8 2013 

Cooking spray
2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper, divided
8 (4-ounce) lamb loin chops, trimmed
2 teaspoons bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/2 cup cherry preserves
1/4 cup balsamic vinegar
Parsley sprigs (optional)

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine rosemary, salt, and 1/4 teaspoon pepper in a small bowl, stirring well. Rub spice mixture evenly over both sides of lamb. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan. Wipe pan clean with paper towels.

Return pan to medium heat; recoat with cooking spray. Add garlic to pan; cook 30 seconds. Add remaining 1/4 teaspoon pepper and broth; cook 1 minute, scraping pan to loosen browned bits. Stir in preserves and vinegar; cook 3 minutes or until slightly thick. Return lamb to pan; turn to coat. Cook 1 minute or until desired degree of doneness. Garnish with parsley sprigs, if desired.

Karen Levin, Cooking Light, July 2007

Lamb Chops and Cilantro Relish with Fresh Lima Beans Friday, Feb 8 2013 

1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cumin
Cooking spray
1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped
3/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt

Preheat oven to 400 degrees

Combine first 3 ingredients.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and black pepper. Add lamb to pan; cook 2 minutes on each side. Spread oil mixture over lamb; place pan in oven. Bake at 400 degrees for 15 minutes or until a thermometer registers 138 degrees. Remove lamb from pan; let stand 8 minutes. Cut into chops.

Heat a skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 5 minutes. Combine onion mixture, cilantro, and the remaining ingredients.

Yield: 4 servings (serving size 2 chops and 3 tablespoons relish) Calories 319, Fat 18.4g (sat 7g, mono 8.3g, poly 0.9g), Protein 32g, Carbs 4.5g, Fiber 1g, Cholesterol 102mg, Iron 2.5g, Sodium 347mg: Calc 3mg

For the Fresh Lima Beans: Cook 2 cups fresh lima beans in simmering water 20 minutes or until tender. Rinse with cold water, drain. Combine 1 tablespoon olive oil, 2 teaspoons red wine vinegar, and teaspoon salt. Add beans, /2 cup quartered grape tomato, 4 cup sliced kalamara olives, and 2 tablespoons chopped parsley; toss well.

Yield: 4 servings (serving size: ‘2 cup). CALORIES 140, FAT 46g (sat O.7ç SODIUM 176mg

Recipes by Tiffany Vickers Davis

Cooking Light, August 2011, Page 68

Grilled Short Ribs with Parsley Sauce and Hearts of Palm Salad Friday, Feb 8 2013 

SERVES 4

1/2 cup minced fresh parsley
1/3 cup, plus 3 tablespoons extra-virgin olive oil
1/2 cup minced red onion
4 tablespoons red wine vinegar
3 garlic cloves, minced
Salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon water
1 (14-ounce) can hearts of palm, drained, rinsed, and sliced on bias into 1/2-inch pieces
1 pint cherry tomatoes, halved
1 1/2 pounds boneless beef short ribs

Whisk parsley, 1/3 cup oil, 1/4 cup minced onion, 3 tablespoons vinegar, 2 cloves garlic, 1/2 teaspoon salt, red pepper flakes, and water together in medium bowl.

Whisk remaining vinegar, onion, garlic and olive oil in medium bowl. Stir in hearts of palm and tomatoes, and season with salt and pepper.

Season short ribs with salt and pepper and grill over hot fire until browned and beef registers 125 degrees (for medium-rare), 3 to 4 minutes per side. Transfer to platter and let rest 5 minutes. Thinly slice meat against grain. Serve with parsley sauce and hearts o£ palm salad.

30-MINUTE SUPPERS, Summer 2011, Page 20

Caribbean Grilled Chicken with Tropical Rice Pilaf Friday, Feb 8 2013 

SERVES 4

½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and pepper
4 boneless, skinless chicken breasts (about 1½ pounds)
2 mangos, peeled and cut into 1½-inch cubes
1½ cups white rice
2¼ cups water
¼ cup chopped fresh parsley

Whisk oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Toss 1/4 cup marinade mixture with chicken, and half of mango pieces (largest pieces). Place  marinated mango pieces onto four 1/4—inch skewers. Transfer chicken halves and skewered mango pieces to plate and season with salt and pepper.

Heat additional 3 tablespoons marinade mixture in large saucepan over medium—high heat. Add rice and cook, stirring, until rice is opaque. about 3 minutes. Add water and 1 teaspoon salt, bring to boil, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes.

Meanwhile, grill chicken breasts and mango skewers over hot fire until chicken registers 160 degrees and mangos are charred, about 6 minutes per side (for each). Transfer to platter and tent with foil.

Chop remaining mango into small pieces, and toss with rice and parsley. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.

30-minute Suppers Magazine, Summer 2011, Page 14

Goat Cheese Omelet Thursday, Feb 7 2013 

4 large eggs
1 tablespoon water
1/8 teaspoon salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) crumbled goat cheese
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup julienne-cut red bell pepper
1 teaspoon chopped fresh chives

Combine first 4 ingredients in a bowl; stir with a whisk. Combine cheese, parsley, and tarragon in a bowl.

Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Add zucchini and bell pepper, cook 4 minutes or until tender. Remove mixture from pan; keep warm.

Place 1/2 teaspoon oil in pan. Pour half of egg mixture into pan, and let set slightly (do not stir). Carefully loosen set edges with a spatula, tipping pan to pour uncooked egg to sides. Continue procedure for 5 seconds or until no runny egg remains. Sprinkle half of cheese mixture over omelet; cook 1 minute. Slide omelet onto plate; fold into thirds. Repeat procedure with remaining oil, egg mixture, and goat cheese mixture. Sprinkle with chives. Serve with vegetables.

Yield: 2 servings (serving size: 1 omelet and 1/2 cup vegetables). CALORIES 233, FAT 17.6g (sat 5.8g, mono 7.8g, poly 2g), PROTEIN 16g, CARB 3.6g, FIBER 1g, CHOL 430mg, IRON 2.5mg, SODIUM 416mg, CALC 84mg

Baked Barley Casserole with Mushroom and Squash Friday, Mar 2 2012 

Serves 6, Hands-on time 15 minutes, Total time 1 hour

1 tbsp plus 1 tsp olive oil, divided
8 oz mixed wild mushrooms (shiitake, oyster, cremini), sliced (about 3 1/2 cups)
1/4 tsp sea salt
5 oz butternut squash, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced leeks, white and light green parts only
1 stalk celery, finely diced (about 1/2 cup)
1 cup uncooked pearl barley
1 clove garlic, minced
3 1/2 cups low-fat, low-sodium vegetable or chicken broth
2 tbsp chopped fresh parsley
1 tbsp chopped thyme leaves
1/2 cup raw pumpkin seeds
1 1/2 oz soft goat cheese, crumbled

Preheat oven to 400°F.

Heat 1 tbsp oil in a large nonstick skillet or Dutch oven over medium-high heat. Add mushrooms and salt and cook, stirring often, until mushrooms begin to release their moisture, about 2 minutes. Add squash, leeks, celery and remaining 1 tsp oil and continue to cook, stirring, until mushrooms are brown and squash is tender, about 4 minutes. Add barley and garlic and stir until thoroughly coated and slightly toasted, about 1 minute. Add broth, parsley and thyme and stir.

Transfer mixture to an 11-cup (2.6 L) casserole dish, cover with aluminum foil and bake in oven until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil, sprinkle with pumpkin seeds and cheese and return to oven. Bake, uncovered, until seeds are toasted and cheese is softened, about 10 minutes.

Nutrients per 8-oz serving (using vegetable broth): Calories: 232, Total Fat: 6 g, Sat. Fat: 2 g, Carbs: 37 g, Fiber: 7 g, Sugars: 3 g, Protein: 7 g, Sodium: 208 mg, Cholesterol: 3 mg
Clean Eating, January 2011, page 54

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Farmhouse Vegetable and Barley Soup Friday, Jan 27 2012 

1/8 ounce dried porchini mushrooms
8 sprigs fresh parsley plus 3 Tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 Tablespoons unsalted butter
1 1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
2 carrots, cut into 1/2 inch pieces
2 celery ribs, cut into 1/4 inch pieces
1/2 cup dry white wine
2 teaspoons soy sauce
Salt and pepper
6 cups water
4 cups low sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove, peeled and smashed
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
1 turnip, peeled and cut into 1/4 inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice

Serves 6 to 8

Grind porcini with spice grinder until they rememble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainer for other use. Using kitchen twine, tie together parsley sprigs, thyme and bay leaf.

Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.

Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.

Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.

Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season wiht salt and pepper to taste. Serve.

Cook’s Illustrated, November & December 2011, page 13

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Herb and Goat Cheese Stuffed Chicken Breasts with Red Pepper Couscous Wednesday, Jan 25 2012 

1/4 cup Panko (Japanese breadcrumbs)
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh flat-leaf parsley
1 (4 ounce) package goat cheese
4 (6 ounces) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10 ounce) package fresh spinach
Lemon wedges (optional)

Prheat broiler to high. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 Tablespoons cheese mixture into each pocket; close opening wiht a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

Heat large nonstick skillet over medium-high heat; add 1 Tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir remaining 1/4 teaspoon salt.

Serves 4 (serving size: 1 chicken breast half and about 1/2 cup spinach).
Calories 348, Fat 12.9g (sat 5.4g, mono 5.2g, poly 1.3g), Protein 46.8g, Carb 10.7g, Fiber 3.7g, Chol 112mg, Iron 4.2mg, Sodium 579mg, Calc 114mg

Red Pepper Couscous

Cook 1 cup couscous according to package directions. Heat 2 teaspoons olive oil in a skillet ove medium-high heat. Add 1/2 cup chopped onion, 1/2 cup chopped red bell pepper, and 1/4 teaspoon salt; saute 7 minutes. Toss with couscous.

Serves 4
Calories 197, Fat 2.6g (sat 0.4g), Sodium 15.3mg

Cooking Light, April 2011, Page 80

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Steamed Clams with White Wine and Tomatoes Wednesday, Jan 25 2012 

4 (1/2 inch thick) slices diagonally cut French bread baguette
1 1/2 cups dry white wine
1/2 cup fat-free, lower-sodium chicken broth
1/4 teaspoon freshly ground black pepper
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon olive oil
1/2 cup prechopped onion
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
48 littleneck clams in shells, scrubbed (about 3 pounds)
1 Tablespoon chopped fresh parsley

Preheat broiler. Arrange baguette slices on a baking sheet. Broil 5 inches from heat 2 mintes or until toasted.

Combine white wine and next 3 ingredients (through tomatoes) in a microwave-safe bowl. Microwave at HIGH 1 minute. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through thyme); saute 2 minutes. Add wine mixture to pan; bring to a boil. Stir in clams; cover and cook 5 minutes or until clams open. Discard any unopened shells. Top with parsley, and serve with toasted baguette.

Serves 4 (serving size: about 1/3 cup broth, 12 clams, and 1 toast slice)
Calories 237, Fat 2.8g (sat 0.4g, mono 1g, poly 0.6g), Protein 17.8g, Carb 27.2g, Fiber 3.1g, Chol 34mg, Iron 17.2mg, Sodium 457mg, Calc 98mg.

Cooking Ligh, November 2011, page 44

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