Cantaloupe

I suggest keeping your cantaloupe on the counter for several days to let it ripen before you cut it.  Putting it near bananas or pears and in a warmer spot (like by a sunny window) will also help it ripen.  When a cantaloupe is ripe, the stem area should be soft (not mushy) and the cantaloupe should smell ripe.

When you buy cantaloupe at the store, the rind is usually really hard = not ripe.  When a cantaloupe is ripe, there should be some give when you push against the outside - it may even leave a small indentation. I actually wait for the cantaloupe to have one or two indentations around the rind before I refrigerate it.  Then, after refrigerating, I wait another 2-3 days (in other words, I don't usually cut my cantaloupe until a week after buying it).  In my experience, the cantaloupes always ripen and taste better in the summer - but most fruit does! :)  

Beef & Brocolli

3/4 lb. beef, sliced in thin strips

Medium head of broccoli

Handfull of snow peas (optional)

2 tsp. cornstarch

1/4 cup soy sauce

1 cup chicken stock

2 T vegetable oil

2 tsp. garlic, crushed

1 cup onions, sliced

Salt and pepper to taste

1/2 cup cashew nuts (optional)

Steamed white rice

Cut beef into strips.  Slice onion.  Cut broccoli into florets.  Mix cornstarch and soy sauce and set aside.  

Heat oil in wok until very hot.  Add beef and saute quickly, keeping it moving, just until browned (about 2 minutes - don't overcook!).  Remove beef from wok and set aside. 

Add a little more oil to wok if necessary.  Add garlic, onion, broccoli, stirring constantly (Note: I like to steam my broccoli just a bit beforehand so it is more tender and not too raw).  Add chicken stock, bring quickly to a boil.  Cook 3 minutes, then add snow peas, stirring constantly, for another couple minutes.  Broccoli should be tender and snow peas bright green.  

Add soy sauce to mixture, mix thoroughly, and stir until thickened.  Return beef to wok and heat through.  Turn into a serving dish, stir in cashews, and serve immediately.  Serve over rice.

Pear Slices with Cranberries, Pistachios, and Goat Cheese

The title says it all. Just saw it here on pinterest. I'm going to try it this week.

Roasted Cajun Potatoes

These go great with grilled meat or chicken.  They are like french fries - we eat them with katsup - but I think they are way better and probably better for you.  If I want my kids to eat them, I leave out the cayenne because the black pepper alone gives it enough kick for them. Also, I have always included the parsley when baking, but I just realized here it says to add it afterwards. 

2 1/2 lbs medium red potatoes

1/4 cup olive oil

minced onion flakes (about 1-2 tablespoons)

1 garlic clove, minced

1 teaspoon salt (sea salt works great)

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (a lot less for us spice wimps)

1/2 teaspoon pepper

2 tablespoons minced fresh parsley (or 1-2 tsp dried parsley)

1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, onions, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.

2. Bake, uncovered, at 450 degrees for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.

Oven Omelet

Oops!  I forgot to give you this recipe earlier this week. But if you still have some mushrooms, green onions, red pepper, and/or tomatoes around, you should try this.  It's my favorite way to make an omelet with plenty leftover for the next day.  We usually eat it with whole-wheat pancakes and fruit smoothies. And of course you can adjust the vegetables to what you have on hand.  

1/4 cup butter

4-6 green onions

2 cups shredded cheddar

sliced fresh mushrooms

chopped tomatoes

sliced black olives

1/3 cup green pepper

1/3 cup red pepper

12 eggs

1/2 cup milk

1/2 tsp. salt

1/4-1/2 tsp. pepper

1. Preheat oven to 400 degrees.  Grease a 9x13 pan (or spray with Pam). 

2. Melt butter over medium heat.  Saute onion and peppers until tender.  Add in mushroom during the last minute.

3.  Spread cheddar in the bottom of the 9x13. Over the top of the cheese, spread onion/peppers/musrooms, along with tomatoes and olives.  

4. In a bowl, scramble eggs together with milk, salt, and pepper.  Pour this egg mixture over the veggies and cheese, but do not stir.  Put it in the oven and bake for 30 minutes, or until cooked through.

Chicken Tostadas

This recipe is adapted from a book called Celebrations. I looove the avocado salsa on top.

• 2 Tbsp vegetable oil, plus more for tortillas
• 2 lbs boneless skinless chicken breasts, cut into strips or chunks
• 2 cloves garlic, minced
• 1-4 oz can diced green chilies
• 1/2 cup sour cream
• 6-6 inch tortillas
• 1/2 small head of lettuce, thinly sliced
• 1 cup grated Monterey Jack or cheddar cheese
• 2 tomatoes, chopped
• Avocado Salsa

In a large skillet, heat 2 Tbsp oil over med heat. Add chicken and cook until cooked through. Add garlic & cook 30-60 seconds. Add green chilies & sour cream; stir well. Cook over low heat until hot. Cover and set aside.

Generously brush tortillas with veg oil on both sides. Place a well-greased 10- inch skillet over medium heat. Fry tortillas, one at a time, for about 30 seconds on each side or until lightly browned and blistered. Remove from skillet & stack.

Arrange lettuce on each tortilla. Top with chicken mixture; sprinkle with cheese & tomato. Spoon avocado salsa on top. Makes 6 servings.

Avocado Salsa

• 3 Tbsp vegetable oil*
• 2 Tbsp fresh lime or lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 avocado, peeled, pitted & chopped
• 1 tomato, chopped

In a small bowl, combine all salsa ingredients & stir together. Cover and refrigerate for an hour.

*I cut the oil down to about 1 Tbsp, and it was great.

I also plan to top it with sautéed mushrooms and chopped green onions this week.

Macaroni Grill's Penne Rustica

I got this recipe from my sister and can't wait to try it this week.  This recipe is definitely sized for a crowd, though, so I'm sure I will half it at least!

12 oz grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill for best flavor)

1/2 pack thick bacon

48 oz. penne pasta

2 large red bell peppers, diced

1 cup grated parmesean cheese

1/2 tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine (or 1/3 cup apple juice + 2 Tbsp red wine vinegar + enough chicken broth to = 1 cup)

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

1/4 tsp cayenne pepper

8 cups heavy cream

Saute garlic in butter in large pan.  Add wine, mustard, salt, rosemary, cayenne pepper, and cream.

Cook pasta according to directions on package.  

Cook bacon and chop.

Cut chicken into large bite-size pieces.

Combine sauce, pasta, chicken, bacon, bell peppers, cheese, and paprika, and mix thoroughly.

Spread in pan(s).

Top with fresh rosemary and shredded mozzarella cheese. (Can be frozen at this point)

Bake at 475 for 10 minutes. (If frozen, thaw in refrigerator the day of.  Cover with foil and bake at 375 for 1 hour.  Remove foil during final 15 minutes of baking time.)

Yield: 1 8x8 and 2 9x13 casserole dishes.

Creamy Black Bean Soup

I love this soup. It has wonderful flavor and natural sweetness from the onions and other vegetables that go into it - and it is completely healthy!  I like to freeze individual portions and heat them up for lunch later.  I've eaten it over lettuce with salsa or guacamole.  It also is great served on warm tortillas (here is my favorite homemade tortilla recipe).

This recipe is from a "Got Milk?" ad, but I couldn't find it online so I will just type the original here. I will say I think the recipe has a typo because YOU MUST USE WATER to cover and bring to a boil (I add about 3/4 cup chicken broth). I then use only 1/2 cup milk at the end because I don't like the soup too runny.  I also like adding 1/2-3/4 tsp. cumin and prefer sweet onions to white onions.  Here's the original recipe:

1 can black beans without the juice (16 oz)

1 cup fat free or lowfat milk

2 T olive oil

1 clove garlic, finely minced

2 T white onion, finely chopped

1/4 cup red or green pepper

1/4 cup chopped carrots

2 T chopped celery

salt and pepper to taste

In a medium size pot, heat the olive oil at medium temperature, add the garlic and the onion and cook for 3 minutes.  Add the rest of the vegetables and cook for 3-5 more minutes.  Add the beans and condiments (salt and pepper); mix, cover and bring to a boil.  Boil for about 10 minutes.  Blend the mix in a blender/mixer and pour back into the pot.  Add the milk and heat for a few minutes without bringing to a boil.

If desired, serve with sour cream, chopped tomatoes, avocado, chopped hot peppers, cilantro and hot corn tortillas.

Basil

Here are some ideas of what we like to do with basil:

*Rip a leaf into pieces and put in a hot or cold sandwich

*Skewer basil leaves, grape tomatoes, and cubed buffalo motzarella, and black olives; drizzle with balsamic vinegar and serve.

*Make Pesto and serve with pasta or serve it on top of Chicken Soup au Pistou (This is one of my family's favorite soups.  We leave out the potatoes and usually use fresh green beans instead of frozen.  If I am making pesto for this soup, I only add enough oil to get the pesto to blend (1/4 cup tops).

*Make Stir-fried Basil Chicken (Note: We use less red pepper flakes because we are spice wimps. Also, we don't like bok choy, so I just serve this with steamed white rice or coconut rice, lettuce, and cashews and we make it into lettuce wraps.)

*I haven't tried it yet, but this Coconut Sweet Potatoes and Wild Rice looks amazing and calls for fresh basil on top - in fact, BHG's whole collection of Crowd-Pleasing Holiday Casseroles looks amazing and uses lots of the other veggies we use if you want some good ideas.