Thai Chicken Stir Fry

We went to a Thai restaurant a few weeks ago and I had their garlic chicken stir fry. It was so amazing, I have been on the quest to replicate it. The book, World Kitchens: Thai helped me research the ingredients to authentic Thai.

Creamy Tomato Pasta

This is a vegetarian dish that can be made full-vegan, however, cheese-like nutritional yeast flakes act like MSG to which I am sensitive. Instead, I've made it with Parmigiano Reggiano. This sauce is so incredibly easy because most of it is made in a food processor.

"Crustless" Quiche Lorraine

Ok, well, it's not quite "crustless." Instead of a heavy pastry crust, I've made a crust from potato slices.  Traditional Quiche Lorraine has a lot of fat from the egg yolks, cheese, and cream. I've cut back to the fat by having only 2 egg yolks, fat-free cottage cheese, and a dab of fat-free milk. After this, you won't miss the crusted version!

Easy and Delicious Gluten-Free Brownies

Something new is here at the Salubrious Epicure blog! You can now search for gluten-free recipes over in the right column of the site. I'm kicking off my new gluten-free category with these delicious gluten-free brownies. They aren't as low in fat as my desserts usually are, but they aren't bad either—approximately 81 calories per brownie with just 4g fat. The basis of these beauties is, believe it or not, black beans. Gluten-free eaters and wheat eaters alike won't be able to resist the crumbly, melty, and chocolaty goodness.

Greek Grilled Chicken and Village Salad

I recently received a tiny gas hibachi grill. The only thing I'd ever grilled was a steak (delicious). Grilling chicken took a bit of research because, from what I've been told, it can get a bit dry cooking on the grill. I found a recipe that called for marinating the chicken in brine overnight. Well, I am a believer. This chicken turned out more flavorful than any I think I've ever cooked. The perfect accompaniments for the grilled chicken are a cucumber-based Greek salad, grilled potatoes, and, of course, tzatziki.

No-Boil, Veggie-Tastic Lasagna

This gorgeous and absolutely addictive lasagna is wonderful because you can use any kind of lasagna noodle and not have to boil it first. The secret is just adding more liquid to the sauce and pressing the noodles firmly into the sauce. This recipe was originally a vegetarian entreé, however, my husband demanded a meaty lasagna. Make it vegetarian by taking out the meat and increasing the mushrooms to 3-4 grated mushrooms. Look below the recipe for my solution to garlic bread.

Fudgier Buttermilk Brownies

Updated! This recipe hails from the New American Heart Association cookbook. To make it a lower-sugar recipe, I subbed in some Splenda® for the brown sugar. These are so good and so addictive.

The Best Salsa Ever

This salsa is an absolute winner. It's great for parties served with low-fat tortilla chips (Trader Joe's) or as a topping for tacos.

Strawberry-Rhubarb Crumble

One of the treasures of spring is having fresh rhubarb. The farmer's market didn't have a lot last week, but I could not pass up the gorgeous  ruby stalks of rhubarb. This week I bring you this crumble I adapted from a recipe found in Taste of Home's The Market Fresh Cookbook.

Hidden Veggie Spaghetti

My version of spaghetti sauce is absolutely packed to the brim with nutrients. All of the vegetables are pureed so that it's impossible for even the most picky eaters to identify individual veggie flavors. Note that this could easily be a vegetarian dish by substituting the ground turkey for diced mushrooms. To puree the vegetables, check out my Guide to Purees.