Walnut Pesto Pasta Salad

From https://www.eatingwell.com/recipe/280619/walnut-pesto-pasta-salad/

I have not made this one yet either, but I love pesto!  When I make this, I'm not going to add the tomatoes or other red peppers but add other veggies.

Update:  I made this dish on Sunday, Nov. 17 and we're STILL eating it on Fri. Nov. 22!!!  😐. It was good but I'm now thoroughly sick of eating it.  I bought a jar of pesto from Costco instead of making it myself :). I put in sautéed mahimahi and whatever veggies I had in the freezer (broccoli, peas, corn).  Oh, and yeah, didn't have penne or rotini pasta and wanted to make this with gluten-free pasta so used gluten-free spaghetti!!  😂.  And. . .I added extra chopped up walnuts!

Ingredients

• 1 pound whole penne or rotini pasta
• 2 C lightly packed fresh basil leaves, plus more for garnish
• 1/2 C lightly packed flat-leaf parsley leaves
• 1/2 C chopped and toasted walnuts
• 1/2 C Parmesan cheese
• 1 clove garlic, grated or diced finely
• 1 T lemon juice
• 1 tsp salt
• 1/4 T pepper
• 1/2 C olive oil
• 1 medium tomato, chopped
• 1/2 C chopped jarred roasted red peppers, rinsed

Directionss!

1. Cook pasta according to package directions.  Drain and rinse.
2. Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor.  Pulse, scraping down the side as necessary until finally chopped.  With the motor running, slowly drizzle in the oil.
3. Transfer the pesto to a large bowl and add the pasta and whatever vegetables desired.  Toss to coat.  Top with more basil if desired.
4. Can refrigerate JUST the pesto for up to one day.

Cheesy Spinach & Artichoke Stuffed Spaghetti Squash

Haven't made this one yet either, but it looks good!

Ingredients

• 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
• 3 T water, divided
• 1 (5 ounce) package baby spinach
• 1 (10 ounce) package frozen artichoke hearts, thawed and chopped
• 4 ounces reduced-fat cream cheese, cubed and softened
• 1/2 C parmesan cheese, divided
• 1/4 tsp salt
• 1/4 tsp pepper
• Crushed red pepper and chopped fresh basil for garnish

Directions

1. Place squash cut-side down in a microwave-safe dish; add 2 T water.  Microwave, uncovered, on High until tender, 10 to 15 minutes.   OR place squash halves cut-side (spray with olive oil first) down on a rimmed baking sheet.  Bake at 400 degrees F until tender, 40 to 50 minutes.
2. Meanwhile, combine spinach and the remaining 1 T water in a large skillet over medium heat.  Cook, stirring occasionally, until wilted, 3 to 5 minutes.   Drain and transfer to a large bowl.
3. Position rack in upper third of oven and preheat broiler.
4. Use a fork to scrape the squash from the shells in a bowl.  Place the shells on a baking sheet.  Stir artichoke hearts, cream cheese, 1/4 C parmesan, salt and pepper into the squash mixture.   Broil until the cheese is golden brown, about 3 minutes.  Sprinkle with crushed red pepper and basil, if desired.

Roasted Vegetable & Black Bean Tacos

From the website:  <https://www.eatingwell.com/recipe/257722/roasted-vegetable-black-bean-tacos/>

I have not made this yet.  We'll see.  I'm trying to be vegan but I love salmon!

Ingredients

• 1 cup roasted vegetables
• 1/2 C cooked or canned black beans
• 2 tsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground coriander
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 corn tortillas, lightly toasted or warmed
• 1/2 avocado, cut into 8 slices
• 1 lime, cut into wedges
• Chopped fresh cilantro and salsa for garnish

Directions

1. Combine roasted veggies, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan.  Cover and cook over medium heat until heated through, 6 to 8 minutes.
2. Divide the mixture among the tortillas.  Top with avocado.  Serve with lime wedges.  Garnish with cilantro and salsa, if desired.

Creamy White Chili with Sweet Potatoes and Beans

From https://www.eatingwell.com/creamy-white-chili-with-sweet-potatoes-white-beans-8718974

Made this on Nov. 6, 2024.  Not bad, could use a little more flavor?  And I can't eat soup by itself,  I ate it over rice, maybe that's why it was a little bland.  Will I make it again?  Not sure.  Let's see what husband says :). The hubby liked it!  But meh, it's healthy but I'll see if I make it again.  If I do, there'll be a lot of tweaking.  There is A LOT of fiber in this dish (if you know what I mean) :)

Ingredients

• Two (15-ounce) cans no-salt added great northern beans, rinsed, divided
• 1 T oil
• 1 large sweet potato, scrubbed and coarsely chopped (about 3 1/2 C)
• 1 med onion, chopped
• 4 cloves garlic, finely chopped
• 1 tsp ground cumin
• 1/4 tsp salt
• 3 C unsalted vegetable broth
• 1 C water
• 1 (4 ounce) can chopped green chiles, undrained
• 4 ounces cream cheese
• Fresh cilantro leaves for garnish (optional)
• Lime wedges for serving (optional)

Directions

1. Place one can of beans in small bowl and mash until smooth
2. Heat one tablespoon oil in a large Dutch oven; add sweet potato and onion, cook, stirring often, until the onion is beginning to soften and lightly brown.
3. Add garlic, 1 tsp cumin and 1/4 tsp salt, stirring constantly until fragrant 
4. Add the mashed beans, the remaining whole beans, 3 C broth, 1 C water and 1 (4-ounce) can green chiles
5. Bring to boil over medium-high heat, then reduce heat and cook until the sweet potatoes are tender.
6. Remove from heat, stir in 4 ounces cream cheese until melted.
7. Garnish with cilantro and lime if desired.

Double Layer Pumpkin Cheesecake Bars

 

This is another recipe I'd like to try one day!

Ingredients

Graham Cracker Crust

• 2 C graham cracker crumbs
• 1/2 C unsalted butter, melted
• 1/3 C white sugar

Filling

• 2 (8 ounce) packages cream cheese, softened
• 1/2 C white sugar
• 1/2 tsp vanilla
• 2 eggs
• 1/2 C canned pumpkin puree
• 1/2 tsp cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 C whipped topping (eg Cool Whip)

Directions

1. Combine graham cracker crumbs, butter, and sugar for crust.  Press onto the bottom and a little bit up the sides of a 9-inch square baking pan.  Place in refrigerator until ready to use.
2. Preheat oven to 325 deg F.
3. Combine cream cheese, sugar, and vanilla for filling in a mixing bowl; beat with mixer until smooth.  Beat in eggs, one at a time.  Remove ONE CUP of batter and spread it onto bottom of the graham cracker crust.
4. Add pumpkin, cinnamon, cloves, and nutmeg to remaining cream cheese mixture and stir gently until well blended.  Carefully spread the pumpkin mixture over the cream cheese mixture you already placed on the crust.
5. Bake in the preheated oven until the center is set, about 35 to 40 minutes.  Remove from oven and allow to cool.  Place in the refrigerator until firm, about 3 hours.  Cut into 16 squares and top it with whipped topping.  

Pecan Pie Bread Pudding

Made this for our Thanksgiving meal on Nov. 28, 2024.  It's a keeper!

Ingredients

• 1 loaf day-old French baguette
• 5 eggs
• 3 1/2 C whole milk
• 1 C sugar (I halved the sugar)
• 1 T vanilla
• 1/2 C butter
• 1 1/2 C brown sugar (I halved the sugar here too)
• 1 1/2 C shelled pecan halves (I like nuts so put in a lot) 
• I might put in a shot of bourbon next time :)
  
  

Directions

1. Cut the bread into cubes and let sit out about an hour to dry out a bit.  Using day-old bread is perfect; the drier the bread cubes, the better!
2. Preheat oven to 350 degrees F.
3. In a medium bowl, mix the eggs until they are combined.  Add the milk, sugar, and vanilla and stir until combined.
4. Place the bread cubes in a baking pan and pour the milk and egg mixture over them.
5. Melt butter in microwave-proof bowl.  Stir in the brown sugar until dissolved; then stir in the pecans.
6. Pour this mixture over the bread and egg mixture, and gently fold.  Don't mix it in too thoroughly, just fold the mixture so it forms into clumps throughout the bread pudding.  
7. Bake for 45 to 55 minutes, or until the top is slightly brown.  The center will still be a little jiggly.
8. Allow to cool at least 20 minutes before serving.  The egg mixture will continue to cook, and the bread will soak up more of the pecan solution.   

Baked Salmon with Panko-Dill Crust (from Once Upon a Chef)

If you know me, I find a recipe I like and then discover I don't have all the exact ingredients.  But no matter, the secret is "pantry cooking" or "fridge foraging."  

When you cook with whatever you find in the pantry and fridge, it's commonly called "pantry cooking" or "fridge foraging" - essentially using whatever ingredients you already have on hand to create a meal.

Here's the original website, in case you want to make it without alterations :)

https://www.onceuponachef.com/recipes/baked-salmon-with-panko-dill-crust.html

 Ingredients

FOR THE PANKO-DILL CRUST topping

• ⅓ cup panko breadcrumbs (I didn't have panko so used bread crumbs)
• 1 teaspoon lemon zest, from 1 lemon (didn't have a lemon to make zest to skipped it)
• ¼ teaspoon salt 
• ¼ teaspoon freshly ground black pepper 
• 2 tablespoons fresh chopped dill (no dill either 😓
• 1 tablespoon extra-virgin olive oil

FOR THE SALMON

• ⅓ cup mayonnaise 
• 2 teaspoons Dijon mustard 
• 1 tablespoon lemon juice, from 1 lemon 
• ½ teaspoon salt 
• ¼ teaspoon freshly ground black pepper 
• ¼ teaspoon garlic powder 
• Four 6-oz salmon fillets 


• Lemon wedges, for serving (didn't have lemon so I used lemon juice)
• 
  
• Preheat oven to 450 degrees.  Set rack in middle of oven.  Prepare the pan, covering it with foil and spraying with oil or Pam, etc.
• Mix the topping in a separate bowl.
• For the fish, prepare the mayonnaise mixture, spread on the salmon filets, then cover with the panko mixture.   Bake for about ten minutes.
• 
  Even with all the substitutions, the dish was delicious!!