Pasta with Wild Mushroom Sauce

Ingredients:
2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1/2 pound assorted wild mushrooms, trimmed and sliced
1 cup vegetable stock
1 cup heavy cream (or soy milk for non-dairy)
Salt
Freshly ground black pepper
1 pound pasta
Grated Parmesan

In a large stock pot, bring salted water to a boil.

In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.

Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately.

Baked Wrapped Tilapia

I didn't use measurements when i made this, just drizzled the ingredients over each piece of fish. It came out really good.

Ingredients:

1-inch cube fresh gingerroot, finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
1 cup finely chopped cilantro or parsley
2 tbsp grapeseed (or safflower) oil
Dash of toasted sesame oil
Dash of soy sauce
Dash of fish sauce
4 tsp dark maple syrup
4 fillets (4 oz each) fresh tilapia (or other firm-fleshed whitefish)

Preheat oven to 400°F. Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on parchment paper and divide topping evenly among them, spreading it over the top. Fold parchment paper over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes.

Scalloped Potatoes with Leeks

Serves 6 to 8. Yummy 9 days light dinner with a side of roasted asparagus.

Ingredients:
2 Tbsp unsalted butter (smart balance)
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes peeled and thinly sliced
1/2 tsp coarse salt
1/8 tsp freshly grated nutmeg (or ground nutmeg)
Freshly ground pepper, to taste
8 oz shredded cheese (about 3 cups)
1 cup heavy cream
1 cup low-sodium vegetable stock

Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3-4 minutes.

Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/4 tsp salt, half of the nutmeg and pepper, followed by 1/2 of the leeks and 1 cup of the cheese. Repeat. Then top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment paper and foil. (Can be refrigerated overnight)

Bake for 30 minutes. Increase temperature to 425, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15-30 minutes before serving.