Polenta with Mushroom Ragout

Variations

  • For a vegan version use vegetable broth instead of chicken broth –  both in the polenta and in the mushroom ragout. Skip the Parmesan
  • For a meat version, add 8 oz ground beef (or turkey, or bison) and sauté with onion and mushrooms

I make a double recipe of the mushroom ragout and freeze half to use another day.

Can serve it with pasta or over Cauliflower Mashed Potatoes (simply mash the same amount of cooked potatoes and cooked cauliflower, add milk, 1 tablespoon butter, salt and pepper to taste).

Sometimes I make extra polenta for breakfast with eggs.

  • Press remaining polenta onto a buttered baking sheet, cover and refrigerate over night
  • In the morning put into preheated broiler for 5 – 8 minutes until edges start to crisp. Meanwhile make a couple of eggs, sunny side up or poached.
  • Served eggs over polenta
  • Can also add arugula or baby spinach between the polenta and egg
Polenta with Mushroom Ragout
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Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Polenta with Mushroom Ragout
Print Recipe
Variations • For vegan version use vegetable instead of chicken broth both in the polenta and in the mushroom ragout. Skip the Parmesan • For a meat version, add 8 oz ground beef (turkey, bison) and sauté with onion and mushrooms • Mix in1/2 cup fresh basil, chopped, before removing pot from stove
Servings
4 servings
Servings
4 servings
Ingredients
Polenta
Mushroom Ragout
Adjust servings: servings
Units:
Instructions
  1. In a medium saucepan bring broth to a boil. Slowly pour in polenta, stirring constantly with a whisk until it is smoothly mixed in. Bring to a boil, reduce heat low, cover and cook for 6 to 8 minutes, stirring occasionally, until polenta is cooked and smooth.
  2. Mix in Parmesan, season with salt and pepper to taste. Set aside, covered.
Mushroom Ragout
  1. Heat olive oil in saucepan over medium heat. Add chopped onion and sauté until they start to turn transparent.
  2. Add mushrooms and sauté 8 – 10 minutes until they begin to brown. Add garlic, cook 2 more minutes, stirring occasionally.
  3. Add tomatoes and chicken stock; bring to a boil. Reduce heat to medium and cook 10 more minutes.
  4. Mix in fresh herbs, season with salt and pepper to taste and turn off.
  5. Spoon polenta onto plate, place mushroom ragout on top. Sprinkle with the chives (green onions) and serve.
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Chicken and Veggies One Sheet Dinner

I found chicken one sheet dinners on Cooking Classy and have made innumerous variations depending on what vegetables I have on hand.

I prefer to cook the potatoes separately, to have the option of using just chicken and vegetables in other meals (such as tossed with pasta and pesto) so technically it becomes a 2-dish dinner.

Variations:
• Skip the potatoes
• Skip to tomatoes
• Use cauliflower instead of broccoli or both
• Use Brussels sprouts instead of broccoli, quartered
• Add 1 cup of green beans cut up
• Add fresh herbs after cooking, about 1/2 chopped basil, parsley or cilantro. Or 1/4 cup finely chopped rosemary

Check out Cooking Classy for many other Chicken and Veggie One Sheet Dinners.

Chicken and Veggies One Sheet Dinner
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Servings
4 servings
Servings
4 servings
Chicken and Veggies One Sheet Dinner
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees. Place potatoes baking sheet and drizzle with 2 tablespoons. Toss to coat evenly. Sprinkle with salt and pepper, toss again and spread evenly onto baking sheet.
  2. Place in preheated oven and roast for 20 minutes. Toss and roast another 20 – 25 minutes.
  3. Meanwhile chop chicken and vegetables, cut the same approximate size to cook evenly
  4. Toss remaining 3 tablespoons olive oil with minced garlic
  5. Place chopped chicken pieces and vegetables on another baking sheet.
  6. Drizzle garlic olive oil over chicken and vegetables, sprinkle on hers and toss well. Spread evenly on baking sheet and put in oven.
  7. Roast 10 – 12 minutes, toss and roast another 10 – 12 minutes. Remove when chicken pieces are cooked through.
  8. Remove roasted potatoes when tender, test by piercing with a fort.
  9. Toss half of chicken and vegetables with potatoes, reserving the other half for another meal later in the week.
Recipe Notes

Modified from Cooking Classy: Chicken Broccoli Sweet Potato One Sheet Dinner

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Roasted Pork Tenderloin with Pineapple Avocado Salsa

The contrast of sweet and spicy, the textures and colors make this one of my favorite summertime dinner party recipes.

I serve it with CMF Quinoa with toasted pecans and green onion or with Cilantro Rice and a simple spinach salad with peas.

For dessert: Mango Mousse and following the pineapple for a tropical theme I add 1 – 2 tablespoons of coconut to the mousse. Toasting 2 tablespoons of coconut in a skillet and sprinkling on top of the mousse gives it a touch of fancy.

 

Roasted Pork Tenderloin with Pineapple Avocado Salsa
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Servings
4 servings
Servings
4 servings
Roasted Pork Tenderloin with Pineapple Avocado Salsa
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Servings
4 servings
Servings
4 servings
Ingredients
Roasted Pork Tenderloin
Pineapple Avocado Salsa
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Units:
Instructions
Roasted Pork Tenderloin
  1. Preheat oven to 400°F. Brush roasting pan with 1 tablespoon olive oil.
  2. Mix minced garlic with remaining 1 tablespoon olive oil, brush all over the pork tenderloin. Sprinkle salt over pork tenderloin.
  3. Place in oven and roast 20 – 25 minutes until an instant-read thermometer inserted into the center registers 155°F.
  4. Remove from oven. Rest 5 – 8 minutes before slicing. Spoon Pineapple Avocado Salsa over the tenderloin to serve. Or serve the Pineapple Avocado salsa alongside.
Pineapple Avocado Salsa
  1. While the pork tenderloin is roasting, chop all ingredients, placing into a mixing bowl.
  2. Toss together, season with salt to taste.
  3. Place sliced pork tenderloin on a serving platter. Spoon Pineapple Avocado Salsa over the tenderloin and serve.
Recipe Notes

Love the contrast of spicy jalapeño (sometimes I use Serrano peppers for more spice) with sweet pineapple. But when cooking for family dinner or dinner guests that don’t eat spicy foods, I serve the chopped jalapeño (Serrano) on the side.

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Healthy Plant-Rich Enchiladas

I tend to avoid Tex-Mex food because it is so heavy and leaves me feeling like I’ve eaten a tank.

Then I made Sweet Potato Enchiladas from Oh She Glows cookbook and I discovered crazy delicious, digestible enchiladas.

Casting about for something to take to a friend’s house for the Superbowl today, enchiladas seemed to be a Superbowlish kind of food.
I was astonished at how fast they were eaten, from the 3 year-old and up, everyone enjoyed them.

Variations:

  • Make it vegan: use 1 1/2 cup cooked lentils instead of ground meat
  • Make it spicy: keep the poblano seeds or add 1/4 – 1/2 red pepper flakes
  • Make it chicken: use chopped up leftover (or rotisserie) chicken instead of ground meat

I use this Enchilada Sauce
Gimme Some Oven: Red Enchilada Sauce

Next time I’ll make a double recipe and save half for a second dinner later in the week.
1. Shepard pie with mashed sweet potatoes OR
2. Stuff a spaghetti squash (scoop out seeds first), sprinkle cheese on top and cook in oven for 30 – 40 minutes.

I’ve discovered it’s easy to make taco seasoning. I double the recipe (without onion powder or garlic powder simply because I never have any)  from Family Fresh Meals and keep it in a small mason jar.

Simply Enchiladas
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Servings
6 servings
Servings
6 servings
Simply Enchiladas
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Servings
6 servings
Servings
6 servings
Ingredients
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Instructions
  1. Heat oven to 350°F. Grease a 9 x 13-inch baking pan with avocado or olive oil. Set aside.
  2. Heat avocado oil in a pot over medium heat until it just starts to shimmer. Add onion and cook, stirring occasionally for 5 minutes. Add ground meat and cook, stirring occasionally until no longer pink.
  3. Mix in garlic and taco seasoning. Cook 2 – 3 more minutes.
  4. Mix 1/4 cup of enchilada sauce. Season with salt and pepper to taste.
  5. Add poblano and bell peppers, tomato and black bean. Mix again and cook just until poblano and bell peppers soften. Stir in 1/2 cup chopped cilantro.
  6. Set up an assembly line with tortillas, enchilada sauce, ground beef mixture, and cheese. Spread two tablespoons enchilada sauce over the surface of the tortilla, then about 2 large spoonfuls of ground beef mixture. Roll up the tortilla and place,
  7. Spread remaining enchilada sauce on top of the tortillas.
  8. Sprinkle 1 1/2 - 2 cups shredded cheese on top, (depends how cheesy you prefer.
  9. Bake uncovered for 20 minutes.
  10. Remove from oven, sprinkle another 1/4 cup chopped cilantro on top and serve.
Recipe Notes

Modified from: https://www.gimmesomeoven.com/beef-enchiladas-recipe/print/

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Cauliflower Alfredo Sauce

Cauliflower was a boring vegetable I pretty much ignored until I discovered its exceptional health boosting powers.

Cruciferous vegetables like broccoli, brussels sprouts, cabbage, cauliflower and kale can potentially prevent DNA damage, activate defenses against pathogens and pollutants, help prevent lymphoma, boost liver detox enzymes and target breast cancer cells. The component responsible for these benefits is thought to be sulforaphane, which is formed almost exclusively in cruciferous vegetables.

How to Not Die
Michael Greger MD

Cruciferous vegetables can potentially prevent DNA damage, activate defenses against pathogens and pollutants, and help prevent cancer…

And Alfredo sauce was something I avoided as heavy, fatty and too white. I like color in my food after all. But my family loves Alfredo sauce.

This recipe happily marries the benefits of cauliflower with my family’s eating pleasure. Simple and quick to make, it can also be a vegan Alfredo sauce.

Recipe Variations

  • Use almond milk or broth for a lighter meal
  • Use dairy milk for a creamier sauce
  • Add 1/2 cup of shredded Parmesan for a special treat

Serving Variations

  • Toss with whole-wheat fettuccini, cooked shrimp and peas
  • Toss with bowtie pasta, chopped up leftover chicken and sautéed mushrooms
  • Saute sliced onion, sliced red bell pepper and coarsely chopped kale and toss with pasta
  • Toss with steamed edamame and pasta
Califlower Alfredo Sauce
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Servings
4 servings
Servings
4 servings
Califlower Alfredo Sauce
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Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Cut off bottom of cauliflower stem and leaves, chop into large pieces
  2. Place cauliflower in a steamer basket in a pot with 1 inch of water. Cover and bring to a boil over medium heat. Steam 8 – 10 minutes until very tender when pierced with a fork.
  3. Place steamed cauliflower in food processor or blender with remaining ingredients and puree.
  4. Adjust salt and pepper to taste.
Recipe Notes

A Color My Food recipe

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Romesco (Red Bell Pepper and Almond Sauce)

Romesco is a nut and red bell pepper sauce that originates in Catalonia region in Spain where it seems fishermen originally prepared this sauce for fish.

This is so delicious, colorful and elegant, I use it many different ways

  • As a sauce over chicken breasts (roasted or grilled)
  • Or on fish fillets (roasted or grilled
  • As a dip with sliced baguette or pita bread.
  • For a more elegant occasion, I spread the dip on crostini (toasted baguette slices) and place a basil or parsley leaf on each crostini.
  • As tea sandwiches
  • Leftovers make a fabulous sandwich spread turning a simple turkey sandwich with arugula into a gourmet treat
  • Yummy wraps with greens and leftover chicken, or garbanzo or white beans.

The almonds and red bell pepper make this not only delicious but also quite nutritious. Check out the  amazing health benefits of almonds.

For an extra special meal, I’ve made this sauce with hazelnuts…hmmm heavenly.

Romesco
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Servings
1 1/4 cup
Servings
1 1/4 cup
Romesco
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Servings
1 1/4 cup
Servings
1 1/4 cup
Ingredients
Adjust servings: cup
Units:
Instructions
  1. Toast almonds in a skillet over medium heat for about 5 minutes, stirring occasionally. Remove from heat and cool.
  2. Finely chop almonds in food processor. Remove from processor.
  3. Place extra-virgin olive oil, vinegar, garlic and roasted bell peppers in processor and blend well.
  4. Add ground almonds, salt and pepper, blend again until well mixed.
  5. Adjust salt and pepper to taste.
  6. Dip can be made one or two days ahead. Cover and refrigerate.
  7. Bring to room temperature before serving.
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Moroccan Chicken Tagine with Apricots and Almonds

An authentic tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal.

I don’t have an actual tagine ceramic pot, but I LOVE making tagine stews. The flavors are a feast, with the added bonus that the flavor compounds in spices are powerful antioxidants.

Tagine dishes are slow-cooked savory stews, typically made with meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.

Although tagines are usually served on their own, I like to serve this over quinoa or couscous along with a green salad.

Chicken Tagine with Apricots and Almonds
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Servings
4 servings
Servings
4 servings
Chicken Tagine with Apricots and Almonds
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Stir together ground cinnamon, ginger, turmeric, pepper and salt in a small bowl.
  2. Heat olive oil in skillet over moderate heat, add onion and sauté until it begins to turn translucent. Add mixed spices and chopped garlic, mix 2 minutes.
  3. Add 3/4 cup water, mix. Add chicken, cinnamon stick and apricots. Tie cilantro in a bundle, add to pot.
  4. Cover and simmer 25 – 30 minutes.
  5. Meanwhile, heat 1 tablespoon olive oil in a small skillet over moderate heat and cook almonds about 2 minutes just until golden. Cool and coarsely chop.
  6. Discard herbs and cinnamon stick; serve chicken with almonds sprinkled on top.
Recipe Notes

Modified from Epicurious: Chicken Tagine with Apricots and Almonds

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Marinara Sauce

Homemade marinara sauce is simple and simply delicious. Store-bought sauces inevitably have sugar or other unnecessary additives. This is a great recipe to double and, when cool, keep extra jars in the refrigerator (or freezer) for busy nights. Cook some pasta, add shrimp or quickly sauce some veggies, toss with marinara sauce and dinner is ready.

It also makes a lovely gift. Place in a jar, tie with a ribbon and a “homemade” or “made with love” note.

 

Marinara Sauce
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Marinara Sauce
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Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oil in saucepan over medium heat. Add onion and cook until onion is translucent.
  2. Add garlic, oregano, basil, marjoram and crushed red pepper, stir and cook 2 - 3 minutes.
  3. Add tomatoes and simmer gently, partially covered, stirring occasionally, about 1 hour. Mash with a potato masher. (I like it somewhat chunky, but if you prefer smooth, put it in blender or use immersion blender.
  4. Add salt and pepper to taste.
Recipe Notes

Note: Can be prepared one or two days before and refrigerated.

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Southwest Chicken Lasagna

This is one of the recipes that triggered colormyfood, I’ve had so many requests for it. The combination of black bean, corn and cilantro give this lasagna a southwestern twist.

Variations:

  • Vegetarian: Eliminate the chicken
  • Spicy: Add 1 – 2 chopped jalapeños
Southwest Chicken Lasagna
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Southwest Chicken Lasagna
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Ingredients
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Instructions
  1. Mix chicken, black beans, corn and cilantro into marinara sauce.
  2. In a separate bowl mix ricotta, Parmesan and mozzarella
  3. Place just enough marinara sauce on the bottom of Pyrex so pasta won’t stick.
  4. Place a layer of uncooked lasagna noodles
  5. Spoon think layer sauce to cover lasagna noodles
  6. Place a layer of the mixed cheese over the sauce (about half of the cheese mix)
  7. Repeat: lasagna noodles, sauce and cheese
  8. Cover with aluminum foil
  9. Put in oven preheated to 375 for 45 minutes
  10. Remove aluminum foil, reduce oven to 350 and bake another 30 – 40 minutes until cheese is golden.
  11. Remove lasagna from oven and let sit for 10 minutes before cutting and serving.
Recipe Notes

This recipe makes two lasagna dishes. I make one with chicken and one vegetarian when hosting dinner for omnivores and vegetarians. Or I freeze the second one for another time.

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Rosemary Roasted Leg of Lamb with Tri-Color Potatoes

Of the bijillion hours (or so it seems) I’ve spent happily cooking, this is only the second time in my life I’ve cooked lamb. The first time was last Christmas requested by my cousin Dax and was possible thanks to my very dear friend Lorena who patiently coached me through it, taking my multiple frantic calls on Christmas Eve. The results (after panic subsided that I was either burning it or potentially serving it raw) exceeded my expectations and encouraged me to try again, this time venturing with seasonings.
As will all meat I purchase, I buy organic. Yes it’s crazy expensive, but this is a once, maybe twice a year expense.
The secret to lamb, Lorena taught me, is to trim ALL the fat off.

I like (surprise! after all there is a reason this food blog is Color My Food) color in my food first because it’s pretty and second because color generally means more nutrients, so I looked for the multi-colored potatoes and was glad to find them. My second option was to use 1 1/2 pound diced russet potatoes mixed with 1 1/2 pound diced sweet potatoes.

Rosemary Roasted Leg of Lamb with Tri-Color Potatoes
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Servings
8 servings
Servings
8 servings
Rosemary Roasted Leg of Lamb with Tri-Color Potatoes
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Servings
8 servings
Servings
8 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Preheat oven to 475°F.
  2. Zest the two lemons.
  3. Mix zest in a small bowl with 4 tablespoons finely chopped rosemary, 2 tablespoons minced garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, salt and pepper.
  4. Place leg of lamb in roasting pan. Cut slits all over lamb and rub rosemary mixture over lamb, rubbing into slits.
  5. Place leg of lamb into oven for 20 minutes.
  6. Meanwhile, cut potatoes in half.
  7. Mix 2 tablespoons chopped rosemary, 1 tablespoon minced garlic, 1 tablespoon oil and 1/2 teaspoon salt. Sprinkle over potatoes and mix.
  8. Turn heat down to 350°F. Remove lamb from oven and place potatoes around lamb. Put back in oven and roast 40 – 50 minutes, stirring potatoes occasionally, until meat thermometer registers 140°F
  9. Remove from oven and let rest for 15 minutes.
  10. Transfer lamb to a cutting board and slice thin across the grain. Place on serving platter, surround with potatoes and garnish with parsley or a few rosemary sprigs.
Recipe Notes

A Color My food recipe

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