Friday Recipes

Here are today's six recipes to help you through the day, including Chicken Salad and Straight-Up Rhubarb Pie. Enjoy!

BERRY GOOD WORKOUT SMOOTHIE

This recipe, as well as the next one (Sunrise Smoothie) are from “20 Super Healthy Smoothie Recipes” on the Runner’s World website. They’re originally from The Editors of Prevention.

This recipe begins, “Get the energy you need to power through your workout in minutes with this easy-to-make smoothie recipe. For an extra dose of calcium, try adding a teaspoon of Organic Kale Powder.”

Servings: 1

1 1/2 cups chopped strawberries

1 cup blueberries

1/2 cup raspberries

2 Tbsp honey

1 tsp fresh lemon juice

1/2 cup ice cubes

Blend all ingredients.

Nutrition Information: Calories: 162.5; Protein: 2 g; Carbs: 41.5 g; Fiber: 6 g; Sugar: 32 g; Total fat: 1 g; Saturated fat: 0.1 g; Sodium: 5 mg

SUNRISE SMOOTHIE

This one begins, “Blend apricot and peach together, and your smoothie will look like an early-morning sunrise.”

Servings: 4

1 banana

1 cup apricot nectar, chilled

1 container (8 oz) low-fat peach yogurt

1 Tbsp frozen lemonade concentrate

1/2 cup club soda, chilled

Combine the banana, apricot nectar, yogurt, and lemonade concentrate. Process for 30 seconds, or until smooth and creamy.

Stir in the club soda and serve immediately.

Nutrition Information: Calories (per serving): 130; Protein: 2.5 g; Carbs: 29 g; Fiber: 1.5 g; Sugar: 16 g; Total fat: 0.5 g; Saturated fat: 0.5 g; Sodium: 43.5 mg

STRAIGHT-UP RHUBARB PIE

This is from Amanda Hesser in The New York Times cooking e-newsletter. Amanda wrote, “This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.”

Yield: 8 servings; Time: 1 hour 15 minutes.

This was featured in “Circular Thinking” and can be viewed online here.

Ingredients

For the Crust:

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons sugar

2/3 cup vegetable shortening, plus 2 tablespoons

6 tablespoons ice water

For the Filling:

5 cups sliced rhubarb

1 1/4 cups sugar

5 tablespoons flour

1/4 teaspoon cinnamon

1 1/2 tablespoons butter

Preparation

Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.

Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.

Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.

Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.

Tip

Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.

STRAWBERRY CHICKEN SALAD

This recipe was found in an article on Prevention's website, titled “20 Scrumptious Strawberry Recipes.” Click here to see the article and all twelve recipes.

SERVINGS: 4

2 tbsp olive oil

1 tbsp vinegar

3/4 lb cubed cooked chicken breast

2 C strawberries, quartered

1 C tender watercress leaves

1/8 tsp salt

1/8 tsp pepper

Whisk together olive oil and vinegar in medium bowl.

Add chicken, strawberries, watercress leaves, salt, and pepper. Toss gently.

NUTRITION (per serving): 228 cal, 27 g pro, 7 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 286 mg sodium

CHEESY TACO NOODLES

This came from Delish, and starts off, “Say hello to your favorite new twist on tacos.”

To view this online, click here.

Ingredients

2 tbsp. extra-virgin olive oil

1/2 large white onion, chopped

1/2 jalapeño, minced

salt for seasoning

1 lb. ground beef

2 tbsp. Taco Seasoning

12 oz. No Yolks® Extra Broad Noodles

1 (15-oz.) can fire-roasted diced tomatoes

3 1/2 c. low-sodium chicken broth

1/4 c. heavy cream

1 1/2 c. shredded Cheddar

1 1/2 c. Shredded Monterey Jack

Chopped fresh cilantro, for garnish

Directions

In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then drain the fat. Add the taco seasoning.

Add No Yolks noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.

Remove from heat and add both cheeses and toss to coat.

Garnish with cilantro and serve.

SPRINGTIME SPAGHETTI CARBONARA

This is from Tara Parker-Pope in The New York Times cooking e-newsletter. Tara wrote, “This lighter, brighter version of the classic Italian pasta dish is adapted from one found in “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond. It is incredibly simple – if you can chop vegetables, boil water and whisk eggs, you can make this dish – but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.”

Yield: 4 to 6 servings; Time: 20 minutes

This was featured in “An Almost-Meatless Diet” and can be viewed online here.

Ingredients

3 slices bacon, cut into 1/4-inch pieces

1/2 pound English peas, shelled (about 1 cup), or 1/2 cup frozen peas

1 pound spaghetti

4 ounces asparagus, sliced diagonally 1/8-inch thick (1 cup)

10 fresh basil leaves, sliced thin

5 eggs, whisked, at room temperature

2 tablespoons whole milk

1/2 cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)

Kosher salt and freshly ground black pepper

Preparation

Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.

Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.

While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.

Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.

Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.

Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.