Spanish Spinach Omelette

Serves 8

Ingredients

400g bag spinach leaves
3 tbsp olive oil
1 large onion, finely sliced
2 large potatoes, peeled and finely sliced
10 eggs

Method

Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.

Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.

Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan.

Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

Source: http://www.bbcgoodfood.com/recipes/4685/spanish-spinach-omelette

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Fig Bruschetta with Ricotta Cheese and Fresh Figs

Recipe: http://whiteonricecouple.com/

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Super Low Fat Baked Falafel with Tangy Lime Yogurt

Recipe: http://www.thebootblog.net/2012/06/baked-falafel-with-lime-yogurt.html

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CrockPot Recipe for Make-Ahead Apple Pie Oatmeal

Recipe: http://www.kalynskitchen.com/2011/12/crockpot-recipe-for-make-ahead-apple.html

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Italian Sausage Lasagna

INGREDIENTS

1 pound Italian pork sausage, casings removed
1 pound ground beef sirloin
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes in puree
9 lasagna noodles
2 cups shredded part-skim mozzarella (8 ounces)

COOK'S NOTE

To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.

DIRECTIONS

In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.

Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).

Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

Source: http://www.marthastewart.com/314995/slow-cooker-sausage-lasagna

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Thai Chicken with Squash, Peppers, and Peas Slow Cooker

Ingredients

2, 14-ounce cans light coconut milk
1 cup low-sodium chicken stock
1/4 cup peanut butter (creamy or crunchy)
3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar (light or dark)
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
3 cups peeled and 1/2-inch cubed butternut squash pieces (about 1 pound)
2 red bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
2 green bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
1 large onion, thinly sliced (about 3 cups)
2 cups frozen peas, thawed
2 tablespoons lime juice (about 1 lime)
Chopped fresh cilantro, for serving
Prepared brown rice, for serving
Directions

In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.
Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.

Source: http://www.thelawstudentswife.com/2014/01/slow-cooker-thai-chicken/

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Lemon Braised Chicken & Beans with Mint Pesto

serves 6 to 8

• 1 pound dried small white beans, such as flageolet
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small white onion, diced 
• 2 lemons
• 2 pounds boneless skinless chicken thighs
• Kosher salt and freshly ground black pepper 
• 4 sprigs fresh thyme
• 2/3 cup finely chopped dill fronds

Place the dried beans in a large bowl and cover them with water. Soak for 24 hours, or at least overnight — topping up the water as the beans soak it up. Drain the beans and set aside.

Heat the oven to 350°F. In a 4-quart (or larger) Dutch oven or heavy ovenproof pot, heat the oil over medium heat. Add the garlic and onion and cook for 5 to 7 minutes, stirring frequently, until they are tender and the onion is nearly translucent. Add the drained beans and stir to coat the beans with the garlic, onion, and oil. Turn off the heat.

Take a sharp vegetable peeler and carefully peel one of the lemons. Peel it in wide strips, taking care that you remove only the top yellow layer of peel — you do not want any of the bitter white pith. Add all of this shaved lemon peel to the beans and stir. Juice the lemon and add the juice to the beans. (Reserve the second lemon for later.)

Pat the chicken dry, and lightly salt and pepper it. Lay it on top of the beans in the Dutch oven. Add water until it covers the beans and comes up to just below the chicken. Lay the thyme sprigs on top. Turn the heat to high and bring the water to a simmer. Cover the pot and put it in the oven.

Bake for 1 1/2 hours, or until the beans are very tender and creamy.

Remove the lid from the pot, and take out the chicken and put it to the side on a plate. Remove the thyme stalks. Zest and juice the second lemon, and stir the zest and juice, along with the chopped dill fronds, into the beans. Shred or chop the chicken and place it back on top of the beans. Top with the mint pesto (recipe follows) and serve.

To serve, scoop up a spoon of beans, and top with chicken. Make sure each serving has a dollop of pesto as well. Serve with a green salad, and good bread to soak up the sauce.

Source: http://www.thekitchn.com/one-pot-recipe-braised-chicken-150757

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