To try: Salmon with Brown Sugar and Mustard Glaze

• Prep Time 15 minutes
• Total Time 20 minutes
• Yield Serves 8

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced
• 1/4 cup red-wine vinegar
• 1/4 cup whole-grain mustard
• 1/4 cup packed dark-brown sugar
• Coarse salt and ground pepper
• 1 side salmon (about 3 pounds), skin removed, cut into 8 fillets
• 1 bunch watercress (about 3/4 pound), thick stems trimmed
• 1 lemon, cut into wedges, for serving

Directions

1. Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. (To store, refrigerate cooled glaze in an airtight container, up to 1 day.)
2. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.
   
   Source: http://www.marthastewart.com/344987/salmon-with-brown-sugar-and-mustard-glaz
   

To Try: Mojito Frozen Yogurt

Mojito Frozen Yogurt


1/2 oz mint leaves
1 cup 1% milk
1/2 teaspoon xantham gum
1 teaspoon arrowroot starch
1/4 cup (50gm) sugar
2 large eggs
16 oz nonfat plain Greek yogurt
pinch of powdered stevia extract ( less than 1/8 teaspoon)
juice and zest of 1 lime
2 oz light rum
1 tbsp chopped fresh mint

Heat milk & mint over medium heat until milk is just bubbling around the edges of the pan. Turn off heat and let steep for about 30 minutes. Strain milk into bowl, squeezing excess liquid from mint leaves. Discard the leaves. Allow to cool.

Place the arrowroot starch into a small bowl and pour about 2 tablespoons of the milk over it. Stir to dissolve.

Add the xantham gum and sugar to the remaining milk and whisk vigorously (an immersion blender works well.) Pour into a saucepan, add the sugar, and heat over medium-low heat, just until the sugar is dissolved.

Whisk the eggs in a bowl. When the milk is warm, add about 1/4 cup to the eggs, whisking constantly. Slowly pour the tempered egg mixture into the saucepan with the milk, stirring constantly. Cook over medium-low heat, stirring, until mixture is thick and coats the back of the spoon. Do not let it boil.

Place the yogurt in a large bowl. Stir in the milk and egg mixture, and remaining ingredients. Cover with plastic wrap and chill for several hours or overnight. Churn in ice cream maker according to manufacturer's instructions.

Source: http://carascravings.blogspot.com/2010/07/mojito-frozen-yogurt.html 

Super Easy (and Cheap) Lasagna

Ingredients

• 1 pound lean ground beef
• 1 (32 ounce) jar spaghetti sauce
• 32 ounces cottage cheese  (or ricotta)
• 3 cups shredded mozzarella cheese  (less)
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 2 teaspoons dried parsley  - (Fresh basil or parsley)
• salt to taste
• ground black pepper to taste
• 9 lasagna noodles
• 1/2 cup water  (less) 

 Directions

1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes.
2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving. 

Source: All recipes.com

Rachel's Thoughts: I used cottage cheese and ricotta, fresh parsley and basil (simmered with the sauce).   

Tomoato Panzanella with Ricotta

Serves 4, Active Time: 5min, Total Time: 25min

• 0.5 lbs day-old crusty bread cut into 1 inch pieces (5 cups)
• 2 lbs ripe tomatoes, cut into 1 inch peices
• 1/2 small red onion, thinly sliced
• 3 tbsp red-wine vinegar
• 2 tbsp olive oil
• 1 cup fresh basil leaves
• 15 ounces ricotta

 Directions

1. Preheat oven to 375.  On a rimmed baking sheet, spread bread in a single layer and bake until dry and light golden brown (20 min).
2. In a large bowl combine tomatoes, onion, vinegar and oil and season with salt and pepper.
3. Add toasted bread and basil and toss to combine.
4. Let sit 20/30 minutes to allow bread to soak up liquid.
5. Dividesalad evenly and top with ricotta, drizzle with oil and season with salt and pepper.

Chicken and Basil Stir-Fry

Serves 4

• 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
• 1 tablespoon cornstarch
• Coarse salt and ground pepper
• 6 teaspoons vegetable oil
• 1 small onion, halved and cut into 1/4-inch-thick wedges
• 2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
• 6 garlic cloves, minced
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 1/2 cups fresh Thai (see note) or other basil leaves, larger leaves torn in half
• Cooked white rice, for serving (optional)

Directions  (Total Time: 40 minutes)

1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired. 

Baked Raspberry Custard

- To try once my raspberry bush gives me berries! -

Serves 6

• 1/4 cup (1/2 stick) unsalted butter
• 3/4 cup whole milk
• 3 large eggs
• 1/2 cup plus 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 teaspoon pure vanilla extract
• 2 cups raspberries (about 9 ounces)

Directions

1. Preheat oven to 400 degrees. In oven, melt butter in a 9-inch pie plate, about 6 minutes.
2. In a blender, combine milk, eggs, 1/2 cup sugar, flour, salt, and vanilla. Add melted butter and blend mixture until smooth, 30 seconds.
3. Distribute berries evenly in pie plate and pour batter over top. Sprinkle with 1 tablespoon sugar and bake until slightly puffed and just set in middle, 20 to 25 minutes. Heat broiler and broil until top is deep golden brown, 2 to 3 minutes. Serve warm.