You just haven't been eating your veggies lately.

Or maybe you've just been tempted by all of those other deliciously decadent options that seem to keep crossing your path.

But whatever the reason, you're looking for a way to get a few more veggies into your diet this week.

Do I have a delicious recipe for you ...

Last week a girlfriend and I went out for dinner, and I was craving veggies over my normal carnivore preferences.

Yet shockingly I still ended up paying $17 for what you're basically going to make with this recipe.  It was definitely tasty and a good, interesting way to eat vegetables ... but $17!?  Plus tax and tip?  For a stack of vegetables!?

Then I read the Naturally Thin book I was telling you about last week, and came across this recipe and realized how easy it would be to duplicate it, with an even more interesting flavor, thanks to the pesto and toasted pine nuts.

(Side note: I'm going to post a short review on the book this weekend.  I loved it and hated at the same time - and if you're interested I'll tell you why!)

So the next time you want to eat more veggies, and want to treat yourself to something nice, get ready for a flavorful surprise.  You have the perfect recipe for a vegetarian main course that will give most high-end restaurant options a run for their money.

Until our next meal,

Rebecca

Vegetable Tower with Pesto and Pine Nuts

Ingredients:

Vegetable Tower

• Olive Oil
• Balsamic Vinegar
• Large Whole Portobello Mushrooms
• Fresh Spinach
• Sun-Dried Tomatoes, Sliced
• Feta or Mozzarella Cheese
• Pesto (Store bought is fine!)
• Pine Nuts
• Any other roasted veggies you like - zucchini, red pepper, squash ... make it your own!

Directions:

1. Spray a baking sheet with sides with cooking spray.
2. Slice veggies 1/4-inch thick (leave mushrooms in tact) and place on the cookie sheet. Drizzle the veggies with olive oil, and add a touch of balsamic vinegar to the mushrooms. (You can roast mushrooms in a separate pan if you prefer.)
3. Roast in the oven at 400 degrees F for about 15 minutes.
4. In the meantime, saute the spinach with a little bit of olive oil and garlic. Remember, spinach shrinks WAY down when cooked, so add enough to the pan so when shrunk still fills the mushroom cap.
5. Once the vegetables are roasted, put on a new baking sheet sprayed with cooking spray.
6. Fill each mushroom cap with the sauteed spinach, and then layer the rest of the veggies, finishing with the sun-dried tomatoes and then cheese.
7. Bake for about 15 minutes, or until the cheese is melted.
8. Carefully move vegetable towers to a plate.
9. Drizzle with pesto and sprinkle with toasted pine nuts.

You had a really stressful day at work.

And tonight you want a little good ol' fashioned comfort food.

Something you can go home and put some sweats on ... and then sit in front TV and enjoy.

Ooooo a nice bowl of mac and cheese!

You want something a little nicer than the box stuff (even though it too is pretty tasty!)

BUT, you don't want all the fat and calories of the traditional recipe.

I'm reading a book called Naturally Thin by Bethany Frankel at the recommendation of a friend of mine who thinks the gal sounds a lot like me with regards to the way I eat. So of course I had to get a copy - and I agree!

In it, she has about 30 recipes too, so I've decided to try a few of them this week. This mac and cheese recipe is from her book - barely altered - and boy is it good stuff. It's so flavorful you won't need to eat the entire pan to be satisfied!

So the next time you have a hard day and want some comfort food, grab your sweats and get ready to veg. You have the perfect recipe for a flavorful mac and cheese that will have you feeling better in no time.

Until our next meal,
Rebecca

Ingredients:

Zesty, Healthy Mac and Cheese

• 12 Oz Mini Pasta Shells (Even delicious with whole wheat pasta!)
• 1 Cup Soy Milk
• 1 Cup Parmigiano-Reggiano, Shredded
• 1 Cup Sharp Cheddar Cheese, Shredded
• 1 Small Box Frozen Butternut Squash, Thawed
• 1 Tsp Salt
• 1 Tsp Dijon Mustard
• 1 Tsp Ground Pepper
• 1/2 Tsp Worcestershire Sauce
• 1/2 Tsp Chili Powder
• 2 Tbs Bread Crumbs
• 2 Tbs Shredded Cheddar or Monterey Jack Cheese (Optional for topping)

Directions:

1. Preheat oven to 350 degrees F.
2. Boil the pasta shells according to the package.
3. In another saucepan, combine soy milk, parmesan, cheddar, and butternut squash over medium heat until melted and combined.
4. Remove from heat and add salt, mustard, pepper, Worcestershire, and chili powder. (Taste and add additional salt and pepper as desired.)
5. Drain pasta and combine with cheese sauce.
6. Place in a shallow baking dish sprayed with cooking spray, sprinkle with breadcrumbs and additional cheese.
7. Bake 15 to 20 minutes, or until slightly browned.

Best when served hot!

You would eat salmon every week if you could.

But the person you share your meals with LOATHES it.

Or at least they think they do.

They think that fishy, odd textured, orange fish serves no purpose in a meal.

Well let me tell you something ...

I agree with them.

And if you've been to this website before, or know me personally, you know I can't stand the stuff.  But yet I'm able to put it into my menu almost weekly, because my husband adores it. (Not to mention it's good for his cholesterol!)

How do I survive eating it once a week?  I have uncovered recipes that make it more than tolerable ... they actually make it enjoyable.

Skeptical?  You're not alone!

It's funny how the requests and emails come in waves.  But this week I have had more emails from people telling me they were going to get their dining partner to try one of my "salmon recipes for people who hate salmon."

So today I thought I'd pull out an oldie but goodie ... my go to salmon recipe.  The recipe that will take down any salmon hater from coast to coast.

My ever-popular, Maple Glazed Salmon.

Don't worry, it's easy to make.  So even if they put up a fight and refuse in the end, that's ok.  It's not like you spent all night slaving over something they were never going to eat anyways.

And since I've covered this recipe before, I went ahead in and threw in a tangy green bean recipe that pairs perfectly with the sweet flavors of this salmon.  Think green beans are boring?  Not anymore my friend!

So the next time you want to convince your dining partner to "try" salmon again, tell them to leave their gag noises at home.  You have the perfect recipe for a salmon dinner that will have them asking you to put this in the regular rotation.

Until our next meal,

Rebecca
Follow me: www.twitter.com/whattocookwhen

Maple Glazed Salmon

Love salmon and want to cook it for someone who hates it? This is a recipe you both will enjoy!

Get the recipe for Maple Glazed Salmon now.

Spicy Sesame Green Beans

Ingredients:

Spicy Sesame Green Beans

• 1 1/2 Lbs Green Beans
• 1 Tbs Sesame Seed
• 2 Tbs Rice Vinegar or White Wine Vinegar
• 2 Tbs Soy Sauce
• 2 Tsp Sugar
• 1 Tsp Crushed Red Pepper

Directions:

1. Cut off ends of beans and discard.
2. Add 1 inch of water to a saucepan. Heat to boiling over high heat. Add the beans. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until beans are crisp-tender when pierced with a fork. While the beans are cooking, continue with the recipe. (You can also skip this step and just steam them in the microwave!)
3. Cook the sesame seed in the ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, and then stirring constantly until golden brown.
4. Remove the skillet from the heat.
5. Stir in the vinegar, soy sauce, sugar and red pepper.
6. Cook 1 to 2 minutes longer or until mixture is hot.
7. Drain the beans in a strainer, and then place them in a large bowl.
8. Pour the sesame mixture over beans, and gently toss with a fork until the beans are evenly coated.

You get back, and are having fresh crab withdrawls.

I mean the crab is right there ... all the time ... every restaurant you go to!

And when you get back ... well ... it's just not.

That's ok.  You have WhatToCookWhen.com to fulfill all of your crab desires.

And just to make sure you have enough recipes, here's one more delicious way to enjoy your favorite shellfish.

Now, I know Thousand Island Dressing is nothing new.  But make it from scratch, and you'll rediscover something that is not only amazing in this stuffed avocado recipe, but also as a salad topping (obvious), reuben condiment (slightly less obvious), and crab cake dipping sauce (much less obvious).  

What I love about this dressing recipe, is that you can make a full batch, and then use it with various recipes to add new dimension and flavor.  

And the best part?  Well, it's served cold.  And that inspires you to make cold dishes that can be tolerated in 105 degree Austin weather.

So the next time you're craving crab, and need just one more recipe so that you don't have to repeat, go ahead and buy some crab in bulk.  You have the perfect recipe to get you through your craving.

Until our next meal,

Rebecca

Cool Crab Stuffed Avocado

Ingredients:

Cold Crab Stuffed Avocado

• Avocado
• 12 oz Crab
• Thousand Island Dressing (Recipe below)

Directions:

1. This is a super easy recipe once you've made the thousand island dressing below.
2. Simply take 12 oz of crab, and fold in a few tablespoons of the dressing to start. Keep adding until it reaches a consistency you're happy with it.
3. Carve out a small part of an avocado, and then fill the hole with the crab salad.
4. Serve it up on alone on a plate, or remove the avocado skin and serve on a bed of lettuce.

Thousand Island Dressing Kicked Up a Notch

• 1 Cup Mayonnaise
• 1/4 Cup Bottle Chili Sauce
• 2 Tsp Worcestershire Sauce
• 2 Tbs Dill Pickle Relish
• 2 Tbs Red Pepper, Finely Chopped
• 2 Tbs Onion, Finely Chopped
• Milk (Optional)

Directions:

1. Mix the mayonnaise, chili sauce, and Worcestershire in a small bowl.
2. Add the relish, pepper and onion and stir until blended.
3. Add milk by the tablespoon if you prefer more of a liquid consistency.

When one of your friends drops the bomb ...

His date is vegan, and not vegetarian as he had originally thought.

So that vegetarian lasagna you were planning to make, just isn't going to cut it. A lasagna without meat ... ok that's fine.  But no meat AND no cheese?  That's crazy talk.

Of course you want to make something that his date can eat.  But you want everyone else to enjoy the dinner too.  

Well this vegetable curry recipe is sure to please all of your guests.

You can easily double the sauce and throw in some chicken, pair it with a fresh piece of fish, or serve it with a big bowl of steamed rice for a simple, yet elegant, vegan dinner.

So the next time one of your guests lets you know last minute that his date is vegan, don't despair.  You have the perfect recipe for a dinner party that will allow vegans and carnivores to happily eat together.

Until our next meal,

Rebecca

Vegetable Curry

Vegetable Curry

• 1 Medium Onion
• 1 Clove Garlic, Chopped
• 1 Medium Carrot
• 1 Small Bell Pepper
• 1 Medium Zucchini
• 1 Tbs Olive Oil
• 2 Tsp Curry Powder
• 1 Tsp Grated Ginger
• 1/2 Cup Water
• 1 Cup Apple Juice
• 1 Tbs Soy Sauce
• 1 Tbs Cornstarch
• 2 Cups Cauliflowerets
• 1/2 Cup Raisins

Directions:

1. Cut the carrot, bell pepper and zucchini into 1/2-inch, bite-size slices. 
2. Peel the onion, and cut into thin slices.  
3. Heat the oil in a Dutch oven over medium-high heat for 1 to 2 minutes. 
4. Cook the onion, garlic, curry powder and ginger in oil, stirring frequently, until onion is tender when pierced with a fork.
5. Stir in the water, 3/4 cup of the apple juice, soy sauce and carrot.  
6. Heat to boiling over high heat.  
7. Once mixture is boiling, reduce heat just enough so mixture bubbles gently.  Cover and cook 10 minutes.
8. Mix the cornstarch and remaining 1/4 cup apple juice until cornstarch is dissolved. 
9. Stir the bell pepper, zucchini, cauliflowerets and raisins into the carrot mixture.  
10. Stir in the cornstarch mixture. Cover and cook 3 to 5 minutes longer, stirring occasionally, until zucchini is tender when pierced with a fork.

Serving Idea: Let your guests add their own special touch, by passing ramekins filled with traditional  curry toppers like chopped almonds and toasted shredded coconut.

You're supposed to bring something.

You're looking for something a little lighter than the typical complementary items like refried beans or queso.

And since the party is right after work on Friday, something that you can make the day before that transports easily.

Well look no further my fajita-loving friend.

This Mexican Bean Salad is refreshing for the summer, and yet has a slight kick that will pair nicely with the fajitas.

Plus, since it only gets better as it sits in the fridge, you can just grab it when you get home from work and head straight to the party with no fuss.

So the next time you're invited to fajita night and are asked to bring something, call dibs on the salad.  You have the perfect recipe for a fresh mexican bean salad that will fit in perfectly with the menu.

Until our next meal,

Rebecca

Mexican Bean Salad

Ingredients:

Mexican Bean Salad

• 1 15-oz Can Black Beans, Rinsed and Drained
• 1 15-oz Can Corn, Drained
• 1 15-oz Can Chickpeas, Drained
• 1 Red Bell Pepper, Chopped
• 1/4 cup Olive Oil
• 1/4 Cup Red Wine Vinegar
• 2 Tbs Fresh Lime Juice
• 1 Tbs Lemon Juice
• 1 Tsp Agave Nectar or Honey
• 1/2 Tbs Salt
• 1 Clove Crushed Garlic
• 1/2 Tbs Ground Cumin
• 1/2 Tbs Ground Black Pepper
• 1/2 Tsp Chili Powder
• 1 Dash Hot Pepper Sauce

Directions:

1. In a large container with a tight fitting lid, combine beans, bell peppers, and corn.
2. In a small container, combine olive oil, red wine vinegar, lime juice, lemon juice, honey or agave nectar, salt, garlic, cumin, black pepper, chili powder, and hot sauce.
3. Shake small container until ingredients are well blended.
4. Pour dressing over vegetables; cover and shake lightly.
5. Chill thoroughly, making sure to rotate the container a few times to remix the dressing and vegetables. 
6. Serve cold.

Tip: Serve by itself as a bean salad, or serve over chopped tomatoes and romaine lettuce to serve as a more "traditional" salad.

It's Tuesday.  The long weekend is now behind you.  

And in front of you ... the scale.  Mocking you as it displays the few pounds you put on over the weekend.

But boy was it worth it.  The burgers, the baked beans, the chips and dip ... oh yeah, totally worth it.

Not to mention the desserts!

With a husband comes a new family.  And my new grandmother can bake a pie crust like nobody's business.  This weekend she baked three for us to enjoy: cherry, peach and rhubarb.  And yes I had all three.  But boy was it worth it!

While I tend to eat healthy in general, I've never been one to recommend passing up something you really want.  So if you indulged like me, good for you!  I hope you enjoyed it.

And with only four days to go this week, it's the perfect time to eat light to reverse the effects of the three-day pig out.  

To start you off, I'm giving you a recipe that's chock full of veggies, yet full on flavor at the same time. Don't be scared off by the polenta and lack of meat.  I promise you this will be worth it.  

Besides, in the end, you've got nothing to lose.  Other than a few pounds that is! 

So the next time the holiday weekend packs on a few pounds, don't cancel your weekend plans for the lake.  You have the perfect recipe to get yourself back on track.

Until our next meal,

Rebecca

Southwest Polenta and Vegetables

Southwest Polenta and Vegetables

• 1 Medium Onion
• 1/2 Pound (8 oz) Button Mushrooms
• 3 Small or 1 Large Zucchini
• 1 Red Pepper
• 1 Tbs Olive Oil
• 4 Garlic Cloves, Diced
• 1/2 Tsp Salt
• 2 Cups Corn
• 1 14-oz Can Black Beans, Drained and Rinsed
• 1 14-oz Can Diced Tomatoes
• 1 Tsp Fresh Thyme
• 1/2 Tsp Chili Powder
• 1 Tsp Cumin
• 1/2 Tsp Black Pepper
• 1 18-oz Packaged Polenta "Log"
• Shredded Romano Cheese (Optional)
• Cooked Spinach (Optional)

Directions:

1. Chop onion, mushrooms, zucchini and pepper.  
2. Heat olive oil in a large deep frying pan over medium heat.
3. Preheat oven to 350 degrees F.
4. Saute onion and garlic with 1/2 teaspoon salt for about 2 minutes, or until just soft.
5. Add mushrooms, zucchini and red pepper; saute for 3 minutes.
6. Add corn, black beans, tomatoes, thyme, chile powder, cumin, and pepper.
7. Simmer for 5 minutes, stirring frequently.
8. While the vegetables cook, lightly coat the bottom of a 9X13 baking dish with cooking spray.
   
9. Slice polenta into 1/2-inch rounds and arrange across the bottom of the dish. 
10. When the vegetables have simmered for 5 minutes spoon across the top of the polenta, using a slotted spoon so that the liquid stays in the pan.
    
11. Top with cheese, if desired, and bake, uncovered, for 15 minutes.
12. Serve plain or on a bed of spinach.

Tip: The polenta "log" will be found on the pasta aisle of your grocery store.  It's not refrigerated as one may imagine.

It will come tender, moist and pre-sliced, perfect in every way.

And being that it is the Easter ham, and therefore the center of attention, it will be expecting some sides worthy of sharing the same plate. 

Sure asparagus may work for a vegetable. 

But what about some potatoes? 

Au gratin maybe?

Wait!  Don't reach for the box!

Instead follow this recipe for creamy au gratin potatoes worthy of a fine ham.

And if you follow the recipe, including the tips, you'll end up with a side dish that receives its own ooo's and aaaah's, despite the attention-seeking ham.

So when you go to pick-up the ham, relax and greet it with a warm smile.  You have the perfect recipe for a side dish worthy of its presence.

Until our next meal,

Rebecca

Creamy Au Gratin Potatoes

 
Ingredients:

Creamy Au Gratin Potatoes

• 4 Baking Potatoes, Sliced Into 1/4 Inch Slices
• 1 Onion, Sliced Into Rings
• Salt and Pepper to Taste
• 3 Tbs Butter
• 3 Tbs All-Purpose Flour
• 1/2 Tsp Salt
• 2 Cups of Milk
• 2 Cups of Shredded Cheddar Cheese

Directions:

1. Preheat oven to 400 degrees F.
2. Butter a one-quart casserole dish.
3. Layer 1/2 of the potatoes into the bottom of a prepared casserole dish.
4. Top with the onion slices.
5. Add the remaining potatoes and season with salt and pepper to taste.
6. In a medium-size saucepan, melt butter over medium heat.
7. Mix in a the flour and salt, and stir constantly with a whisk for one minute.
8. Stir in the milk slowly, and keep whisking until all of the milk has been added.
9. Cook until mixture has thickened a bit.
10. Stir in all the cheese at once, and continue stirring until it's melted (about 30 seconds).
11. Pour cheese sauce over the potatoes.
12. Spray a piece of aluminum foil with cooking spray, and cover the dish.
13. Bake 1 hour and 10 minutes in the preheated oven.
14. Remove the foil and bake for 20 more minutes, or until the top starts to brown.

Cooking Tips: 

To keep lumps from forming in the sauce, add the first 1/2 cup of milk and whisk until the flour mixture has blended in, before adding the rest of the milk.

If doubling the recipe, pour 1/2 of the doubled cheese sauce recipe over the first layer of potatoes and onions, and then the rest over the top.

• Prep Time: 30 minutes
• Cook Time: 1 Hour 30 minutes
• Serves: 6

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!

So like any good hostess, you'll want to plan ahead and find the perfect recipe for baked beans. 

Now if you've ever tried to find a good baked bean recipe online before, you inevitably came across hundreds and hundreds of recipes.  And every one claimed to be the best.

Well today is no different!

Today you are going to be introduced to THE recipe. 

The one that perfectly matches the ribs, burgers or hot dogs also on the plate.   

That perfect blend of salt and sweet.

Not too over-powering. And no one flavor standing out above any others.

Not too runny.  And just sticky enough, to ever so gently grip the fork.

So if you're ready to fire up the grill, and serve up your barbeque fare with a side of smokin beans, look no further.  You have just found the perfect recipe.

Until our next meal,

Rebecca

The Best Baked Beans Recipe Hands Down

Ingredients: 

The Perfect Baked Beans

• 2 16 oz Cans of Pork and Beans
• 1/4 Cup of Jack Daniels
• 2 Tbs Liquid Smoke
• 1/2 Cup Brown Sugar
• 1 Tsp Dijon Mustard
• 2 Cloves Garlic, Minced
• 2 Tbs Dry Onion Flakes
• 1Tbs Cinder Vinegar
• 2 Tbs Worcestershire Sauce
• 1 Tsp Lemon Juice

Directions:

1. Heat the oven to 350 F.
2. Combine all ingredients in a pan.
3. Bake for one and one half hours, stirring occasionally.

Have you tried this recipe? Do you have a question or comment for me?
I invite you to leave it as a comment below!

Everyone is supposed to bring something. 

You've been assigned the picnic salad.

What will you bring!?

Now you may think to yourself,  "but it's only the picnic salad.  It's not like the main course or dessert."

But you couldn't be more wrong.  The picnic salad stands out above everything else.  It's STARTS the meal, and if you do it right can have more taste and flavor, and be more memorable than those 'plain jane' burgers and hot dogs your host will be grilling up. 

This is your moment to bring the picnic item that will be most talked about, most remembered, and most requested for future picnics, and quite possibly could save the picnic in the event of a grilling mishap involving a slightly intoxicated grill master, too much lighter fluid, and some missing eyebrows.

This picnic salad will be adored by fellow guests, the guys and gals will equally love it.  (That's correct guys, it has bacon.)  The broccoli base gives you something a little different than your typical salad, the combination of salty and sweet is perfectly blended, and the crunchy finish ties the perfect little bow on this wonderful package of flavors.

So go ahead and RSVP yes, and let the host know that you have the perfect recipe for a picnic salad. 

Until our next meal,

Rebecca

Broccoli Salad With Bacon and Sunflower Seeds

The Perfect Picnic Salad

Ingredients:

• 10 Slices of Bacon
• 1 Head Fresh Broccoli, Cut Into Pieces
• 1/4 Cup Red Onions, Chopped
• 1/2 Cup Golden Raisins
• 3 Tbs White Wine Vinegar
• 2 Tbs White Sugar
• 1 Cup Light Mayonnaise
• 1 Cup Sunflower Seeds

Directions:

1. Cook bacon in a large skillet over medium high heat until evenly brown.  Drain, crumble and set aside.  (Shortcut: Cook in the microwave on a plate with five paper towels underneath and five on top for about 3-4 minutes, or until bacon is cooked through.)
2. In a medium bowl, combine the broccoli, onion and raisins.  In a container with a tight lid, add the vinegar, sugar and mayonnaise, seal, and then shake until the ingredients are blended.  Pour over the broccoli mixture, and toss until well mixed.  Refrigerate for at least two hours.  (This salad only gets better with time!)
3. Before serving, toss salad with crumbled bacon and sunflower seeds.