Three-Bean Casserole

Ingredients
3 poblano peppers
1 cup(s) reduced-fat sour cream
1/4 cup(s) (1%) low-fat milk
9 corn tortillas
2 cup(s) salsa verde
1 1/2 cup(s) cooked black beans, or 1 can (15 ounces) low-sodium black beans
6 ounce(s) (1 1/2 cups) Monterey Jack cheese, shredded
1 can(s) (16 ounces) refried beans
1 1/2 cup(s) (cooked pink beans) or 1 can (15 ounces) low-sodium pink beans
1/4 small red onion, very thinly sliced
1/2 cup(s) fresh cilantro leaves, chopped
Directions
Arrange oven rack 5 inches from heat source. Preheat broiler. In broiling pan lined with foil, arrange poblano peppers in single layer. Broil 10 to 15 minutes or until blackened all over, turning occasionally to evenly blacken. Wrap peppers in foil; let cool. Reset oven control to 350 degrees F. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; thinly slice peppers.
In medium bowl, combine sour cream and milk until well blended. In 9-inch by 9-inch ceramic or glass baking dish, arrange 3 tortillas in single layer, tearing 1 tortilla in half to fit. Top with one-third each of the salsa and the sour cream mixture, all of the black beans, one-third of the cheese, and one-third of the sliced poblano peppers, in that order, spreading each in an even layer. Repeat layering two more times, with refried beans in center layer and pink beans on top. (Can be prepared to this point up to 1 day ahead; cover and refrigerate.) Place baking dish on jelly-roll pan to catch any drips, and bake uncovered 40 to 55 minutes or until mixture bubbles and top browns.
Cool in dish on wire rack 10 minutes. Sprinkle with onion slices and cilantro sprigs to serve.

Chiles Rellenos Casserole

Ingredients
6 large eggs
1 cup(s) (2%) reduced-fat milk
2 tablespoon(s) all-purpose flour
1/4 teaspoon(s) sweet paprika
Salt
Pepper
2 can(s) (5.75 ounces each) whole green chiles, drained and thinly sliced
1 medium (8 to 10 ounces) red pepper, cut into 1/4-inch pieces
4 ounce(s) extra-sharp Cheddar cheese, shredded
1/2 cup(s) packed fresh cilantro leaves, finely chopped
Directions
Preheat oven to 350°F. Grease shallow 2-quart ceramic or glass baking dish.
In large bowl, with wire whisk, mix eggs, milk, flour, paprika, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well blended. Stir in chiles, pepper, Cheddar, and half of cilantro; pour into prepared dish.
Bake casserole 35 to 40 minutes or until puffed and golden brown and center still jiggles slightly.
Cool in casserole in dish on wire rack 10 minutes. Garnish with remaining chopped cilantro and cut into squares or wedges to serve.

Penne with Sausage and Broccoli Rabe

Ingredients
1 bunch(es) (1 pound) broccoli rabe
12 ounce(s) penne pasta
1 (4 ounce) link sweet Italian sausage, cut into 1/2 inch-thick-slices
2 shallots, finely chopped
2 clove(s) garlic, crushed with press
1/4 cup(s) freshly grated Parmesan cheese, plus additional for serving
Salt and pepper
Directions
Heat large covered saucepot of salted water to boiling on high. Meanwhile, from broccoli rabe, trim any tough stem ends and discard. Cut broccoli rabe into 1-inch pieces and add to boiling water. Cook 4 to 5 minutes or until bright green and just tender. With slotted spoon, transfer broccoli rabe to large colander. Return water to boiling. Drain broccoli rabe, rinse with cold water, and drain again. In same saucepot of boiling water, cook penne as label directs.
Meanwhile, heat deep 12-inch skillet on medium-high until hot. Add sausage in single layer; cook 4 to 5 minutes or until it loses its pink color, turning to brown evenly. (Reduce heat to medium if browning too quickly.) Add shallots and garlic; cook 2 minutes or until tender, stirring. Remove 1 1/2 cups water from saucepot with pasta; add to skillet. Heat to boiling, stirring occasionally.
Drain pasta and add to skillet with sausage. Stir in Parmesan, broccoli rabe, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well mixed. Divide among shallow bowls; sprinkle with additional Parmesan if you like.

Vegetable Pot Pie

Ingredients

4 medium carrots
1 large russet potato
1 large sweet potato
1 large (1 1/2 pounds) celery root
1 (1 pound) jumbo onion, cut into 3/4-inch chunks
2 tablespoon(s) olive oil
1 teaspoon(s) fresh thyme leaves, finely chopped
Salt
Pepper
1 can(s) (14 to 14.5 ounces) lower-sodium chicken broth, or 1 3/4 cups
1/3 cup(s) dry white wine
2 tablespoon(s) water
1 tablespoon(s) cornstarch
1 cup(s) frozen peas
1/4 cup(s) heavy or whipping cream
Biscuit Topping
1 cup(s) all-purpose flour
1 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) fresh thyme leaves, finely chopped
Salt
Pepper
2 tablespoon(s) butter, or trans-fat free vegetable shortening
1/2 cup(s) low-fat buttermilk
1 tablespoon(s) fresh dill, chopped
Directions
Prepare Vegetable Filling: Preheat oven to 425°F. Peel and cut carrots, potatoes, and celery root into 3/4-in. pieces. In 15 1/2-inch by 10 1/2-inch jelly-roll pan, combine onion, carrots, potatoes, celery root, oil, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss to coat; spread in even layer. Roast 50 minutes to 1 hour or until vegetables are browned and tender, stirring once halfway through roasting. (Can be prepared to this point up to 1 day ahead; transfer to airtight container and refrigerate.)
Meanwhile, in 4-quart saucepan, heat broth and wine to boiling on medium-high. In small bowl, mix water and cornstarch until blended. Reduce heat to medium and stir in cornstarch mixture. Cook 3 to 4 minutes or until liquid thickens, stirring frequently. Stir in peas and roasted vegetables, then cook 2 to 3 minutes to heat through. Remove from heat and stir in cream.
Spoon vegetable mixture into 8-inch by 8-inch ceramic or glass baking dish, spreading mixture evenly.
Prepare Biscuit Topping: In large bowl, combine flour, baking powder, baking soda, thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until well blended. With pastry blender or two knives used scissors-fashion, cut in butter until coarse crumbs form. With fork, stir in buttermilk just until mixture forms a dough. With tablespoon, scoop generous spoonful into floured palm. With floured hands, gently pat into 2-in. round (1/2 in. thick) and place on top of vegetable mixture. Repeat with remaining dough, spacing rounds 1/2 inch apart. (There should be 12 biscuits on top.)
Bake 16 to 20 minutes or until Biscuit Topping is puffed and golden brown and Vegetable Filling is bubbling. Cool in pan on wire rack 10 minutes. Sprinkle with chopped dill to serve.

Herb Roasted Turkey

Ingredients

* 1 (12 pound) whole turkey* 3/4 cup olive oil* 2 tablespoons garlic powder* 2 teaspoons dried basil* 1 teaspoon ground sage* 1 teaspoon salt* 1/2 teaspoon black pepper* 2 cups water Directions. Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.3. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.

Sauteed Zucchini with Garlic and Herbs

Ingredients
2 tablespoons extra-virgin olive oil
2 large or 3 medium zucchini, sliced 1/4-inch thick
2 scallions, chopped
1 teaspoon crushed garlic
2/3 cup vegetable stock
2 tablespoons Garlic and Herb Sauce Mix (recommended: Knorr)
2 tablespoons finely chopped flat-leaf parsley
Salt
Freshly ground black pepper
Directions
In a large skillet, heat oil, over medium-high heat. Add zucchini, scallions, and garlic. Saute for 6 to 8 minutes, or until zucchini is tender.
Slowly pour in vegetable stock. Stir in sauce mix and parsley. Simmer for 1 1/2 to 2 minutes. Season, to taste, with salt and pepper.

Chicken Broccoli Quiche

Ingredients
Crust:
1 1/2 cups cooked rice
1/2 cups cottage cheese
1 egg white (reserve yolk for filling)
2 tablespoons chopped parsley leaves
Butter, for greasing
Filling:
2 tablespoons unsalted butter
1/2 cup chopped onion
3 sliced mushrooms
1 cup cooked broccoli florets
1 cup cooked chicken (preferably dark meat), diced
1 teaspoon salt
1/4 teaspoon pepper
3 eggs plus the reserved yolk
1/2 cup milk
1 cup grated Cheddar
Directions
To make the Crust: Preheat oven to 350 degrees F.
Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F.
To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired.
In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes.
Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.

Vegetable Quiche with Cheddar and Parmesan

Ingredients
1 (9-inch) refrigerated pie crust
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup cooked stir-fried vegetables
1 cup part-skim ricotta cheese
3/4 cup grated Cheddar
1/4 cup low fat milk
2 eggs, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon grated Parmesan
Directions
Preheat oven to 375 degrees F.
Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside.
In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan.
Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown.

Italian Meatloaf

Ingredients
2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt

1/2 teaspoon black pepper
1 cup marinara sauce
Directions
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve

Toasted Spiced Ham Drizzled in Honey

Ingredients

1 boneless country ham
2 cups honey, for glazing ham
2 tablespoons Toasted Spice Rub, recipe follows
1 tablespoon thyme, chopped fine
6 celery stalks
Directions
Preheat oven to 425 degrees F.
Place ham on an open brown paper bag for easy clean up. With the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. Brush the entire surface of the meat on all sides with some of the honey.
Season the entire surface of the meat on all sides with the toasted spice rub and thyme. Add about a half cup of water to the base of the roaster. Place ham on several celery sticks in the roasting pan.
Cook for 1 hour. Every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. Let rest for 15 minutes before carving as desired.
Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California sweet chili powder*
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.
If you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
*Chef's Tip: Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.