Some good recipes to get your mind going

Pita Pizza Salad

Pita Pizza Salad is a healthy version of an old favorite. Lots of vegetables and whole wheat pita make this a tasty treat.

Ingredients

* 4 whole wheat pita breads, halved
* 4 tablespoons prepared pizza sauce
* 1/4 cup grated Parmesan cheese, plus more for garnish
* 8 large romaine leaves
* 1/2 cup sliced fresh mushrooms
* 1 cup cherry tomatoes, halved
* 1/4 cup sliced black olives
* 1/4 cup fat free Italian dressing
*
Method

Preheat oven to 475 degrees. Place pita halves directly on oven rack to toast, turning once, about 5 minutes. Spread 1/2 tablespoon of pizza sauce inside each pita half. Sprinkle 1/4 cup grated Parmesan cheese inside pizza halves. Place two pita halves on each of four serving plates. Shred romaine leaves and place in a bowl with mushrooms, tomatoes, olives and dressing. Toss gently. Stuff pita halves with salad. Garnish with remaining grated Parmesan cheese.

Number of Servings: Four.


Balsamic Spaghetti Squash with Goat Cheese
Shreds of spaghetti squash are tossed with a cooked mixture of eggplant, spinach, red peppers, & tomatoes, seasoned with vinegar, and topped with goat cheese.

Ingredients

* 1 large spaghetti squash
* 3 tablespoons olive oil
* Salt and pepper, to taste
* 1 onion, sliced thin
* 4 cloves garlic, roughly chopped
* 1 medium eggplant, diced
* 1 package frozen spinach, thawed, or 1 bag fresh spinach
* 4 roasted red peppers, chopped
* 1 small jar oil-pack dried tomatoes, drained & chopped
* 1/4 cup fresh basil and parsley
* 1/4 cup balsamic vinegar
* 4 oz goat cheese
* Extra basil and crushed red pepper, for garnish
Method

Preheat oven to 375 degrees. Split spaghetti squash in half with a knife, scoop out seeds, and sprinkle 1/2 tablespoon of olive oil, salt and pepper over each cut side. Rub seasonings and oil all over cut side of squash. Place squash halves, cut side up, on a baking tray. Bake 45 minutes to 1 hour or until you can pierce the thickest part of squash with a fork. Remove from oven and set aside. While squash is cooling heat remaining 2 tablespoons olive oil in a large, deep saute pan. Add garlic and cook until fragrant, then add onions. Cook onions and garlic together for 3 minutes, add diced eggplant and stir together. Once eggplant begins to soften and brown add spinach, roasted red peppers, dried tomatoes, and fresh herbs to the mix. Saute together for 5 minutes. Next add balsamic vinegar to pan and stir to coat all vegetables. Allow this to cook over low heat for a few more minutes. Add salt and pepper to vegetable mixture. Shred spaghetti squash with a fork. Place shredded squash in pan with vegetable mixture and toss. On each plate place spaghetti squash and vegetable mixture, then crumble about 1 oz goat cheese on top of each mixture. If you like, garnish will some fresh basil leaves and a touch of crushed red pepper flakes.

Notes: Prior to cooking eggplant with vegetables, you can dice and soak it in salted water to take the bitter taste out of the eggplant.

Number of Servings: 4


Golden Gate Chinese Beef
The secret to this recipe is marinating the meat to infuse flavor. Then just quickly stir-fry and serve over hot lo mein noodles.

Ingredients

* 1-1/2 pounds beef skirt steak
* 1 tablespoon soy sauce
* 1 teaspoon ground ginger
* 1 clove garlic, crushed
* 1 package (9 ounces) frozen Chinese vegetables
* 1/4 cup canola oil
* three stalks bok choy washed and sliced thin, (use as much of green tops as possible)
* 8 ounces fresh mushrooms, cleaned
* 1 bunch green onions, sliced
* 1 can sliced water chestnuts
* 1 can (14 ounces) vegetable broth
* 3 tablespoons corn starch
* 2 tablespoons soy sauce
* 3 cups hot lo mein noodles
Method

Cut skirt steak diagonally into very thin slices and place in 9 inch pie plate. Mix soy sauce, ground ginger, and crushed garlic, sprinkle on meat. Toss meat to cover. Marinate 1 hour. Defrost vegetables in microwave careful not to cook them. In large skillet or wok, heat 2 tablespoons oil. Brown meat, turn once. Remove meat to warm plate. Add 2 more tablespoons oil, cook and stir defrosted vegetables, bok choy, mushrooms, green onion and water chestnuts for 2 minutes. Add one cup vegetable broth, cover and cook 2 more minutes. Mix remaining vegetable broth, corn starch, soy sauce, pour into skillet. Cook stirring constantly until mixture thickens and boils. Stir at a boil one minute. Add meat, heat through. Serve over lo mein noodles.
Notes: This seems like it is complicated. It isn't, and takes very little time. It is great when you have unexpected company.

Number of Servings: 4-6

Greek-Style Braised Lamb

Lamb shoulder or loin chops are marinated in a lemon-garlic mixture with anise, oregano and sherry, then baked with fennel and other vegetables.

Ingredients

* 6 cloves garlic, chopped fine
* 2 tsp finely shredded lemon zest
* Juice of 4 lemons
* 1 tbsp dried oregano
* 2 tsp anise seed
* 1/2 cup dry sherry
* 1/2 tsp salt
* 1/2 tsp ground black pepper
* 2 tbsp olive oil
* 4 lamb shoulder or 8 loin chops
* 1 fennel bulb, shredded (reserve 2 tbsp fennel fronds for garnish)
* 1 stalk celery, sliced
* 2 carrots, sliced
* 1 red onion, sliced
* 1 tbsp cornstarch dissolved in 1/4 cup water

Method

Marinade: Combine first 9 ingredients a medium bowl and stir. Place lamb chops in a 1-gallon zip-top bag; add marinade, seal and refrigerate for 24 hours, turning at least once. Remove lamb and place in a covered roasting pan. Pour marinade over meat. Add vegetables; cover. Roast at 325 degrees for 2 hours. Remove lamb chops to platter. Gravy: Skim fat from pan juices. Place skimmed liquid into a saucepan; add cornstarch slurry. Bring to boil, reduce heat to low, and simmer about 15 minutes. Serve lamb chops and vegetables with gravy, and garnish with fennel fronds.

Notes: Marinating lamb removes any "gamey" flavor and makes it more tender.

Number of Servings: 4