When it’s cold outside, just the smell of baked apples and cinnamon seem to warm the house. This is probably one of the simplest pleasures I can think of to treat your family on a cold, winter’s night.

4 medium baking apples, unpeeled, (Granny Smith are good)
2 teaspoons margarine or butter, cut into 4 chunks and softened to room temperature
1/2 teaspoon ground cinnamon
4 teaspoons brown sugar, packed

optional: whipped topping

Wash and core apples, being careful not to cut through the bottom of the apple.

Mix cinnamon and brown sugar in a bowl. Divide this mixture evenly between the 4 apples, filling the opening in each apple. Stuff a chunk of butter inside each apple.

Arrange the apples in shallow baking dish so they stand upright.
Bake at 350 degrees for 30 minutes.

Cool slightly and top each apple with a dollop of whipped topping.

Looking for a dish that’s filling but easy to make – one that even a beginner can make with success? This fried rice is delicious as well as filling. To stretch this meal a little further, try adding a handful of frozen peas or even some crispy bacon. (This is a perfect meal for a struggling college student!)

2 T. oil
1 cup brown rice, uncooked
1 clove garlic, minced
1/2 cup green onions, chopped
2/3 cup canned hot chilies, chopped
1/2 cup diced fresh tomatoes
2 cup broth (your choice)
Optional: frozen peas, crispy bacon

Heat oil in a heavy skillet and sauté rice. Stir until rice is golden brown. Add remaining ingredients. Cover and simmer thirty minutes.

Sweet roasted red peppers along with fresh red bell peppers make this dish special.  Of course, the tangy feta cheese makes this side dish really sing!   Serve alongside any grilled or roasted fish or chicken for a very flavorful and colorful addition to your plate.  Of course, if you’re not a fan of barley, choose a good brown rice as a substitute.  You may need to increase the broth, just check a couple times while the dish is baking to be sure it stays moist.

1/2 C of pearl barley
1 C vegetable broth (chicken broth may be substituted)
2 C feta cheese, crumbled
5 garlic cloves, minced
1/2 C roasted red peppers packed in oil
1 red bell pepper, cleaned and cut in strips
1 T of lemon juice
4 Portobello mushrooms, sliced thin
3 C of spinach, roughly chopped

Set the oven temperature to 450 degrees and allow the oven to preheat.  Spray the inside of a cast iron Dutch oven with a non stick cooking spray.

Place the barley into the bottom of the pot.
Pour the vegetable broth over the barley and spread the barley out into an even layer.
Scatter the cheese and garlic over the barley.
Layer the roasted peppers and the bell pepper strips into the pot.
Drizzle the lemon juice over the peppers.
Spread the mushrooms over the top of the peppers.
Stuff as much spinach into the pot as you can fit and still have a tight fitting lid.
Bake 45 to 50 minutes or until the barley is tender.

Makes 4 servings

The flavor that sun dried tomatoes add to this dish are incredible.  If you haven’t cooked yet with them, you’re in for a treat.  I wouldn’t substitute diced tomatoes for the sun dried tomatoes.

Also, brown rice adds a nice nutty background flavor that you’ll appreciate in this dish.  Most casserole dishes can be tweaked quite a bit, but this is one recipe I would stick pretty close to.  However, use whatever kind of fish you can get if you can’t get halibut, just be sure it’s a nice, solid white fish.

1 C of brown rice
2 C of vegetable broth
1 1/2 lbs. halibut fillets
4 T of olive oil
2 T of soy sauce
1 t garlic minced
1 t of red pepper flakes
2 T of sun dried tomatoes
3 C of cauliflower florets
1 zucchini, halved horizontally and cut into half moons
1/2 t of salt
8 mushrooms, sliced

Preset the oven temperature to 450 degrees and spray a Dutch oven pot with olive oil cooking spray.

Put the rice into the pot, add the broth and stir to coat the rice well.
Lay the fish fillet over the rice.

In a mixing bowl whisk together the olive oil, soy sauce, garlic, red pepper flakes and tomatoes.  Then pour half of the mixture over the fillets.

Add the cauliflower and zucchini to the pot.
Sprinkle the salt over the vegetables and pour the remaining olive oil mixture over the top.
Spread the mushrooms evenly over the coated vegetables.

Cover and bake 45 to 50 minutes or until the vegetables are fork tender and the fish flakes easily.

Makes 4 servings

If tuna steaks are scarce where you are, try using any good, solid fish like salmon or halibut.  This flavor combination also goes extremely well with pork, so you can use a good pork tenderloin in place of the fish for a whole new casserole.

1 C of couscous
1 1/8 cup of chicken broth

2 (4 oz.) tuna steaks, cut into chunks
1/2 T sesame oil

1/2 C of orange juice
4 t of honey
6 T of soy sauce
2 1/2 T of sesame oil

6 garlic cloves, chopped fine
4 T of toasted sesame seeds
1/2 T grated ginger root

4 C of broccoli florets
1 small yellow squash, sliced thin

Allow the oven to preheat to 450 degrees and drizzle 1 1/2 T of the oil over the bottom of the pot.
Sprinkle the couscous into the pot.
Pour the broth into the pot and stir to coat the couscous, and spread the couscous into an even layer.

Drizzle 1/2 T of sesame oil over the tuna and place into the pot.

In separate mixing bowl, pour the orange juice, honey, soy sauce, sesame oil and whisk until well blended.
Add the garlic, sesame seeds and ginger to the bowl and mix together.  Then pour half of the mixture over the ingredients in the pot.

Layer in the broccoli and squash and pour the remaining orange juice mixture over the vegetables.

Cover and bake 45 minutes or until the vegetables are tender.

Makes 4 servings

Use your favorite marinara sauce for this recipe and you can’t miss.  You can choose any pasta you want and any ground meat for the meatballs.  Also, carrots, zucchini, and bell peppers can be changed to suit your preferences.  Try frozen Italian green beans instead of carrots and cauliflower instead of zucchini for a different taste, texture, and look.

3 c of rotini pasta
1 t olive oil
2/3 C of water
1 lb. ground pork (or turkey, beef, chicken)
1 large egg, lightly beaten
1/2 C of bread crumbs
1/2 t of salt
1/4 t of pepper
2 (12 oz.) jars of marinara sauce, divided
3 carrots, sliced
1 small zucchini, halved lengthwise and cut into slices
1 yellow bell pepper, cleaned and cut into strips

Adjust the oven temperature to 450 degrees and allow the oven to preheat. Generously spray a cast iron Dutch oven with a non stick cooking spray.

Place pasta into the pot and drizzle with the olive oil.
Pour water into the pot and stir to coat the pasta well.

In a separate, large mixing bowl, place the ground pork, egg, bread crumbs, salt and pepper and mix until well blended.
Shape the mixture into meatballs and place into the pot.
Pour 1 jar of marinara sauce into the pot.
Layer the carrots, zucchini and bell pepper strips into the pot.
Pour the second jar of sauce into the pot.
Cover and bake 45 to 50 minutes or until the vegetables are fork tender.

Makes 4 servings

This is another recipe that really begs for tweaking!  You can substitute sweet potatoes for the Yukon Gold or Red varieties.  You can also substitute chicken thighs for breast, or pork chops for the chicken. Seitan or tofu (not soft) can also be substituted for the meat in this dish.  Most folks like to fry their tofu before adding it to a baked dish like this.

1 t cumin seeds
1 1/2 lbs. chicken breasts (or thighs)
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 or 2 Yukon Gold or New Red potatoes, scrubbed, skins on, and cut into 1 inch cubes
1 bell pepper, cleaned and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

Spray the lid and the inside of a cast iron Dutch oven with cooking spray.
Set oven to preheat to 450 degrees.
Spread the cumin seeds over the bottom of the prepared pot.
Lay the chicken over the seeds and season with the salt and pepper.
Spread the garlic over the chicken.
Layer in order the potatoes, bell pepper, squash and broccoli over the chicken.

In a separate glass mixing bowl, pour the vinegar, orange juice and whisk together.  Then add the oregano, paprika, allspice and pepper flakes to the bowl and whisk again until well combined.

Pour the mixture over the chicken and vegetables.
Cover the pot and bake 45 to 50 minutes or until the chicken is thoroughly cooked.

Makes 4 servings

Depending on the thickness of the steak, you’ll want to extend or shorten the cooking time according to how you like your steak done.  Typically, round steak should be cooked thoroughly.  The real draw of this dish is the seasoning – you can’t beat the cilantro and lime combination!  Enjoy!

2 C of white rice
2 C + 2 T of beef broth
1 1/2 lbs. round steak
1/2 t of salt
1/4 t of pepper
1/2 C of lime juice
1 t of cilantro
1 t of oregano
1 t of ground cumin
4 garlic cloves, chopped
1 onion, halved and sliced thin
1 yellow bell pepper, cleaned and cut into strips
1 green bell pepper, cleaned and cut into strips
1 red bell pepper, cleaned and cut into strips

Allow the oven to preheat to 450 degrees.
Generously grease the bottom and sides of a cast iron Dutch oven with olive oil.
Place the rice and broth into the pot and stir to coat the rice well.
Place the steak into the pot and season with the salt and pepper.

In a separate glass mixing bowl, pour the lime juice and whisk in the cilantro, oregano and cumin until blended well.
Pour half of this lime juice mixture over the steak.
Place the garlic and onions on top of the steak.
Scatter the bell peppers over the top.
Pour the remaining lime juice mixture over the top.
Cover and bake 45 to 50 minutes or until the steak is cooked the way you like.

Makes 4 servings

Salmon and dill are a perfect pairing.  It pays to buy fresh dill when you make this dish, so don’t skimp on that.  Serve this dish with a fresh cucumber salad as cucumber is another natural flavor compliment to salmon.

4 scallions, chopped
1 1/4 lb. salmon fillet
1 Tblsp. butter, cut into small pieces
1/2 t salt, divided
1/4 t of pepper, divided
3 garlic cloves, sliced thin
1 lemon, sliced thin
10 whole fresh dill sprigs, divided
10 red potatoes, sliced thin
4 carrots cut into strips
1 zucchini, cut into strips
2 celery stalks, diced small

Preheat oven to 450 degrees and spray the inside and lid of a cast iron Dutch oven with a non-stick cooking spray.

Lay the scallions in the pot.
Place the salmon fillet onto of the scallions, skin side down.
Arrange the butter pieces over the top of the salmon fillet.
Sprinkle half of the salt and half of the pepper over the salmon and sprinkle the garlic over.
Place the lemon slices over the top of the salmon, then top the lemon with 1/2 the dill.
Place the potatoes, carrots, zucchini and celery into the pot.
Place the remaining dill sprigs over the top.
Sprinkle with the remaining salt and pepper.
Cover the pot and bake 40 to 45 minutes or until the salmon is tender.

Makes 4 servings

There are so many wonderful flavors in this pork casserole.  It has a definite Asian inspired flair that is very recognizable, but the jalapeno peppers add a nice little extra unexpected kick.  This dish is very suitable for a special meal for company.

2 C of jasmine rice
2 C of vegetable broth
1 T of grated lime zest
1 T of grated lemon zest
1/2 C lime juice
2 T of lemon juice
2 T of soy sauce
2 T of rice vinegar
3 t of light brown sugar
2 t of jalapeno pepper, minced
4 scallions, chopped
1 bell pepper, cleaned and diced
1 C of fresh mint, chopped
1 1/2 lb. ground pork
1/2 head of cabbage, chopped
1 C of snow peas

Set oven to 450 degrees.
Spray a cast iron Dutch oven generously with a non stick cooking spray.
Put the rice into the Dutch oven and cover with the vegetable broth.
Spread the rice into an even layer over the bottom of the pot.

In a separate large mixing bowl, place lime and lemon zest and juice, soy sauce, vinegar and brown sugar and whisk well until sugar has completely dissolved.
Stir in the jalapeno pepper, scallions, bell pepper and mint.
Crumble the ground pork into the mixture and mix until blended together well.

Drop the meat mixture into the pot by forkfuls, without packing them together too tightly.
Layer in the cabbage and top with the snow peas.
Cover and bake 45 to 50 minutes or until the meat is done and the cabbage is tender.

Makes 4 servings