Category: Main Dishes

Spring Veggie and Tofu Skillet

I am LOVING the colors of Spring. Why not eat them, too? I was anxious to use up some leftover tofu and a lentil-barley mixture I had tonight and decided it was a good opportunity to add another one-pot wonder to the rotation: veggie and tofu skillet! For some reason I’ve been really into Asian flavors lately, and I decided to whip up a quick soy-dijon dressing to go with the veggies and tofu. For all of you who are #meatlessmonday followers, or who just love to eat nice big bowls of delicious, colorful roasted veggies, I recommend this easy recipe. You’ll feel good looking at it, and you’ll feel good eating it!

**Disclaimer: Just make sure not to grab the skillet handle at any point with your hand. I made this mistake and ended up with a nice superficial burn on my left thenar! #ptschoolproblems**

Happy Spring!

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Spring Veggie and Tofu Skillet
Spring Veggie and Tofu Skillet
Recipe Type: Salad
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 1
Feel good looking at it, and feel good eating it! Another meatless Monday recipe to add to the mix!
Ingredients
  • 1 tsp olive or peanut oil
  • Variety of spring veggies (green beans, broccoli, brussels sprouts, carrots, onions, peas, sweet potatoes)
  • chopped tofu, marinated however you like
  • sprinkle of sesame seeds
  • sprinkle of whole coriander
  • sprinkle each of cumin, red pepper flakes, and curry powder
  • 1 tbsp whole grain dijon mustard
  • 1 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • spinach and grain of your choice for serving (I used a lentil-barley mix)
  • cottage cheese and hearty crackers, for serving
Instructions
  1. In an oven-proof skillet, heat oil on medium high heat. Add all veggies and cook until brown, about 5 minutes. Stir in sesame seeds and spices. Meanwhile, preheat oven to broil on high.
  2. Broil the veggie mixture for 2-3 minutes or until well-charred. Remove from heat.
  3. In a small bowl, whisk together the mustard, soy sauce, and vinegar. After the skillet comes out of the oven, top with the spinach and drizzle with the dressing until just wilted. Add the grain and more spinach, if you like.
  4. Serve with cheese and crackers.
Spring Veggie and Tofu Skillet
Spring Veggie and Tofu Skillet

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Apricot & Apple Stuffed Pork Tenderloin

Happy Easter! I made this pork tenderloin for a potluck at our house today and didn’t have time to get it up in advance… hopefully you can find a time to make it before next Easter! It would be a great Sunday dinner in general, or a fun way to surprise your man on a special date night. I served it with roasted sweet potatoes, but you could also use other veggies or a simple side salad to round out the meal. I love the combination of apricots, apples, balsamic vinegar, and dijon mustard in the filling- almost reminds me of (dare I say it?) FALL! But really, it’d be good anytime of year.

Enjoy!

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Apricot & Apple Stuffed Pork Tenderloin
Recipe Type: Pork
Cuisine: American, Easter
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
I love the combination of sweetness from the apples and apricots combined with the tang of the balsamic and dijon mustard in this pork recipe. I’ve never made a pork tenderloin before, but I think this was a win for my first time!
Ingredients
  • 2.5 lb pork tenderloin
  • salt and pepper
  • 1 sweet red apple, chopped (I used a Macintosh)
  • 10-15 dried apricots, chopped
  • 1/4 cup unsweetened applesauce
  • 4 sprigs fresh rosemary, minced (about 2 tbsp)
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1 tbsp minced garlic
  • 2 tbsp whole ground dijon mustard
  • 2 tbsp balsamic vinegar
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil + 1 tbsp olive oil
  • kitchen twine
  • 1/4 cup apricot preserves
Instructions
  1. Preheat oven to 425 deg.
  2. In a small bowl or mason jar, mix together chopped apple, apricots, applesauce, rosemary, lemon juice and zest, garlic, mustard, vinegar, and 1 tbsp olive oil. Set aside.
  3. Butterfly the pork tenderloin by slicing it lengthwise on one side, stopping about 1/2 inch before the other side. Spread it open and use a meat mallet to flatten it a bit, so that each half is about 1/2 to 3/4″ thick. Spread half of the filling generously into the center of the pork, then close. Sprinkle with salt and pepper. Carefully tie up the pork every 2 inches or so with kitchen twine in order to prevent it from falling apart in the oven (tip: count how many pieces of twine you use so you don’t forget about one of them later… they sort of get buried in the meat if you tie them tightly like I did!).
  4. In a large skillet, heat 2 tbsp olive oil or vegetable oil on medium high. Sear each side of the pork for 1-2 minutes until nicely browned.
  5. Slather apricot preserves and remaining filling onto top of seared pork, stirring gently to allow the preserves to melt.
  6. Transfer pork to an oven-safe dish. (I also added some sweet potatoes, red onion, and extra rosemary around the pork for bulk).
  7. Cook at 425 deg for 20-30 minutes, or until a meat thermometer reads 145 deg.
  8. Remove from oven and allow to sit at least 5 minutes before slicing.
Spread the filling onto the pork.
Spread the filling onto the pork.
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Tie ‘er up!
Sear each side 1-2 minutes.
Sear each side 1-2 minutes.
And top with a bit of extra rosemary if you like!
And top with a bit of extra rosemary if you like!
Spread remaining filling and apricot preserves on top, with sweet potatoes on the side if desired.
Spread remaining filling and apricot preserves on top, with sweet potatoes on the side if desired.
Cook until the temperature reaches 145 deg. Allow to sit at least 5 minutes before serving!
Cook until the temperature reaches 145 deg. Allow to sit at least 5 minutes before serving!
Slice and serve.
Slice and serve.

ClaireLeave a comment

Throwback Sunday: Mediterranean Quinoa & Poached Egg

Happy Sunday! Hope ya’ll had a great weekend and are gearing up for another busy week ahead! Ben and I started our weekend at the Carolina Ale House watching Duke smack down Robert Morris (who?), then enjoyed a lazy Saturday parked in front of the TV/laptop watching more of the NCAA tourney. I also got to sing all services this weekend with the Summit All Campus Choir, which was a real treat. I always forget how much I love to worship through song until I’m back up on those risers, my voice melding with the members around me, feeling like I’m right where I’m supposed to be. Have you ever had that experience of just knowing God has you exactly where He wants you? Nothing like it. Oh, and- *Shamelessplugalert* Did I mention that we’re going to be giving an EPIC concert on Maunday Thursday and Good Friday? *Endshamelessplug*

Anyway, tonight I had a craving for something light and springy tonight (and also something that would make a lot of leftovers). Some of you may remember my recipe for my Stuffed Mediterranean Portobellos from last year, and while I didn’t quite have the energy to clean and stuff all of those mushrooms, I was happy to whip up the quick and easy filling! I served it on top of spinach with a drizzling of balsamic vinegar, poached egg, almonds, and avocado. Oh, and a dollop of Greek yogurt for good measure.

Perfect for Meatless Monday tomorrow! Enjoy.

MEDITERRANEAN QUINOA & POACHED EGG
MEDITERRANEAN QUINOA & POACHED EGG

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Tuesday Night Redux: Healthified Tuna Noodle Casserole

Happy Snow Day (again) everybody! I had no excuse not to make a big heaping batch of this casserole that I’ve been wanting to try out, adapted from Anne’s Healthy Tuna Noodle Casserole recipe. I love the concept of “healthifying” classic comfort foods by substituting things like cream of mushroom soup with Greek yogurt, heavy cream with low-fat milk, and adding lots of vegetables to bulk up the casserole without also bulking up the calories. I changed up the original recipe a bit- I used an entire box of pasta (tri-color bowties because they are absolutely adorable), two small cans of tuna, and a frozen veggie mix of peppers, carrots, sugar snap peas and mushrooms. I also used chopped spinach instead of baby spinach, because I was trying to use up the rest of the bag I had in the freezer already, and because I always get depressed when my precious baby spinach wilts down to nothing. My plan is to serve the cooked casserole over a bed of spinach instead and let it wilt a bit (but not too much!) so that it still has some volume to it.

We’re supposed to get more snow tomorrow night. Yikes! What is this- Connecticut?

Stay warm, safe, and dry tonight!

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Tuesday Night Redux: Healthified Tuna Noodle Casserole
Recipe Type: Casserole, Pasta
Cuisine: Comfort Food, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
A healthy take on an old-time favorite! Keep all the flavor and creaminess without the cream of mushroom soup and mayo 🙂
Ingredients
  • 1 box (12 oz.) dry bow-tie pasta (rigatoni or bow ties would also work well!)
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 tbsp garlic, minced
  • 1/2 bag frozen chopped spinach, thawed
  • 2 cups frozen peas
  • 2 cups frozen bell peppers (or frozen vegetable mix- mine had peppers, mushrooms, and carrots)
  • 1 cup low-sodium chicken broth
  • 1/2 cup low-fat milk
  • 1/2 cup plain greek yogurt
  • 1 tbsp good quality Dijon mustard
  • 1/4 tsp red pepper flakes
  • 1 tsp garlic powder
  • freshly ground pepper, to taste
  • 6-10 oz. canned tuna, drained (use more or less depending on your preference!)
  • 1/2 cup (or more if you like) shredded or chopped sharp cheddar cheese
  • fresh baby spinach, for serving (optional)
Instructions
  1. Cook pasta until al dente, according to package instructions. Drain.
  2. In a large skillet, heat oil on medium heat. Add garlic and onion and cook until soft, about 3 minutes. Add spinach, peas, and other veggies and stir until warmed through. Add the chicken broth to deglaze the pan.
  3. In a large bowl, whisk together milk, yogurt, mustard, and spices. Stir in the veggies and pasta until well coated with sauce.
  4. Stir in tuna and cheese.
  5. Preheat oven to 375. In a casserole dish sprayed with cooking spray, spread casserole in an even layer. Top with more cheese if desired.
  6. Cover with foil and bake at 375 for 40 minutes, then uncover and cook 10 more minutes.
  7. Cool slightly and serve over more spinach or veggies.

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Slice and Serve Brunch Subs

I was cooking for a church event this weekend, and I really didn’t feel like going “all out.” So here’s what I came up with: 2 loaves of French Bread (no, I’m not about to go all “5 loaves and 2 fish” on you), sliced in half and layered with either pimiento cheese or hummus (I found this really great hummus at Wal-Mart that has some sort of Indian spice in it- vair vair good!). Layer some ham or turkey on top, and don’t skimp. Then in a separate bowl, whisk together 7 or 8 eggs, add about a quarter cup of milk, a cup of cottage cheese, and some salt and pepper. Throw some veggies and sliced red onion into an oiled pan and top with the egg mixture, then shred some cheese on top before baking. When the egg “casserole” is done, let it cool and slice it up to place on the sandwiches! Finish it off with another slice of cheese.

For me, this was much easier than putting all of the individual ingredients on the bread separately. Plus, it made it feel a little fancier to have an egg filling inside the bread. These are ideal for making ahead of time, especially when you need to cook for a big group! Just slice up the long loaf after you let it cool a bit, and you’ve got cute little brunch subs to share!

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SLICE AND SERVE BRUNCH SUBS

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Slice and Serve Brunch Subs
Recipe Type: Brunch, Sandwich
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 16
An easy way to cook for a big group, with minimal ingredients and minimal time!
Ingredients
  • 2 loaves French bread, sliced lengthwise
  • 1/2 cup pimiento cheese
  • 1/2 cup hummus of your choice
  • 1 package turkey
  • 1 package ham
  • 8 eggs
  • 1/4 cup milk
  • 1 cup cottage cheese
  • salt and pepper
  • 1/4 cup red onion
  • handful of shredded spinach
  • broccoli and cauliflower florets
  • sliced tomatoes
  • 8 slices cheddar
  • 8 slices provolone
Instructions
  1. Preheat oven to 350 deg.
  2. Spread one loaf with an even layer of hummus, and the other loaf with an even layer of pimiento.
  3. Layer ham and turkey on top of each loaf.
  4. In a separate bowl, whisk together eggs, milk, cottage cheese, and S+P.
  5. In an oiled casserole dish, layer veggies and pour egg mixture on top. Layer cheddar slices on top. Bake at 350 deg for 30-40 minutes or until cheese is golden brown and eggs have browned around the sides. Allow to cool at least 15 minutes, then slice into long strips.
  6. Place each strip on top of bread, then top with a few more layers of provolone.
  7. Close with other half of the loaf and secure every few inches with a toothpick.
  8. Slice into even sandwich slices.

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Pesto Feta Chicken Burgers

Ben told me that he was craving a big, juicy chicken sandwich last night. We didn’t end up getting him one, since I was craving a big, juicy salad…

You’re always craving a salad! he said to me when I suggested we go to Jason’s Deli.

What did we end up doing?

Jason’s Deli, FTW. But it’s ok. Because he still got a chicken panini. And I got my big salad (side note: isn’t J’s Deli awesome? You can get a humongous salad to-go and make it last like, three meals. Plus, free pickles!)

Tonight I decided to be a good wife and make my hubby his precious chicken sandwich. But not just any chicken sandwich. I decided to make Pesto Feta Chicken Burgers. Juicy chicken breast stuffed with pesto and feta cheese (or pimiento, since we had only a bit of feta left), seared in olive oil and served over a nice big kale salad (ok, he really ate it on a bun. The salad on the side only stayed because it was already on the plate from me taking pictures of it). These are juicy and savory, and you’ll really love the surprise of the oozy cheese in the center. They’re also really versatile. Add whatever kind of cheese or seasonings you want to customize to your own tastes, or make the patties a bit smaller/rounder for meatballs!

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PESTO FETA CHICKEN BURGERS

 

Pesto Feta Chicken Burgers
Recipe Type: Burger, Chicken
Cuisine: Greek, Mediterranean
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 15
Tender, savory chicken stuffed with feta or pimiento cheese and seasoned with garlicky pesto… how can you go wrong?
Ingredients
  • 2 tbsp olive oil
  • 1/2 onion, minced
  • 1 tbsp garlic, minced
  • 1/2 cup white beans, drained
  • 2 packages ground chicken, 50% lean
  • 4 tbsp Worcestershire sauce
  • 3 tbsp Italian parsley, minced
  • 1 tsp garlic powder
  • 2 eggs, beaten
  • pinch of red pepper flakes
  • 1/4 cup oats
  • 2 tbsp whole wheat flour
  • 1/4 cup pesto
  • 1/2 cup frozen spinach, thawed
  • salt and pepper, to taste
  • Pimiento cheese
  • Feta cheese
Instructions
  1. Heat 1 tbsp oil in a skillet over medium-high heat. Cook onions and garlic, stirring occasionally, until soft- about 4 minutes.
  2. In a large bowl, mash beans with a potato masher until chunky. Add remaining ingredients (except cheese) and stir to combine.
  3. Spray hands with olive oil or cooking spray. Grab a handful of mixture and form into 2″ diameter patties. Place each onto a sprayed sheet of parchment paper and with your thumb, make an indentation in the center of each patty.
  4. Fill each patty with about a teaspoon of feta or pimiento cheese. Add a bit more of the meat mixture (or just pinch up the sides) to close the patties.
  5. Refrigerate at least 1 hour.
  6. In a large skillet or griddle, add remaining olive oil or cooking spray and cook each patty on medium-high heat (to get that nice seared look!) for 3 min per side, or until cooked through.
  7. Serve on a bun or over a big kale salad!
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Combine all the ingredients in a big bowl.
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Poke a hole in the center of each patty and fill with cheese of your choice! I used feta and pimiento.
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Cook 3 minutes each side on medium-high heat.
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Nice and browned. Yum.
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Ready to devour! Pesto Feta Chicken Burgers, FTW!

Claire1 Comment