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Tuesday, October 27, 2009
Tuesday, October 20, 2009
Vegetable Soup
Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 tablespoons chopped fresh thyme (or 2-3 tsp dried)
4 garlic cloves, minced
3 carrots, cut into 1/2-inch pieces
4 cups chopped fresh tomatoes
2 cans white kidney beans
6-8 cups chicken stock or broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil (or 1-2 tsp dried)
1 bay leaf
1/2-1 tsp salt
1/2 tsp black pepper
1 tablespoon dried oregano
1 small bunch kale, roughly chopped
Shredded Parmesan cheese
Additional olive oil, basil, parsley
Preparation
Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add carrots; sauté 10 minutes. Add tomatoes and next 8 ingredients (through oregano). Bring to boil. Reduce heat; cover and simmer 1 hour. Add kale. Cover and simmer until vegetables are tender, about 5-10 minutes longer. Uncover. Stir in 1-2 tablespoons additional olive oil as well as any additional herbs.
Divide soup among bowls. Top each serving with shredded parmesean cheese.
2 tablespoons olive oil
1 large onion, chopped
2 tablespoons chopped fresh thyme (or 2-3 tsp dried)
4 garlic cloves, minced
3 carrots, cut into 1/2-inch pieces
4 cups chopped fresh tomatoes
2 cans white kidney beans
6-8 cups chicken stock or broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil (or 1-2 tsp dried)
1 bay leaf
1/2-1 tsp salt
1/2 tsp black pepper
1 tablespoon dried oregano
1 small bunch kale, roughly chopped
Shredded Parmesan cheese
Additional olive oil, basil, parsley
Preparation
Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add carrots; sauté 10 minutes. Add tomatoes and next 8 ingredients (through oregano). Bring to boil. Reduce heat; cover and simmer 1 hour. Add kale. Cover and simmer until vegetables are tender, about 5-10 minutes longer. Uncover. Stir in 1-2 tablespoons additional olive oil as well as any additional herbs.
Divide soup among bowls. Top each serving with shredded parmesean cheese.
Monday, October 19, 2009
Saturday, October 10, 2009
Menu 10/11
French Dip Sandwiches / Sweet Potato Fries
Beef Taquitos / Green Salad
Black Bean Soup / Cornbread
Artichoke Chicken / Sweet Potato and Pumpkin Pilaf
Beef Taquitos / Green Salad
Black Bean Soup / Cornbread
Artichoke Chicken / Sweet Potato and Pumpkin Pilaf
Sunday, October 4, 2009
Pumpkin Bread
This is really good! Cooking Light recipe--not too much oil or bad stuff, and tastes very yummy. I didn't have quite enough honey, so my bread isn't extremely sweet, but it is still really good. Of course, we ate it for dessert tonight topped with whipped cream--so much for the healthy option!
Ingredients
Topping:
1/4 cup chopped pecans
2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon
Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins (didn't add these--raisins in breads=gross in my opinion!)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon (I used 1 tsp)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin (used fresh)
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Preparation
Preheat oven to 350°.
To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture.
Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 209 (30% from fat)
Fat: 6.9g (sat 1.7g,mono 2.4g,poly 2.2g)
Protein: 3.4g
Carbohydrate: 34.6g
Fiber: 1.4g
Cholesterol: 31mg
Iron: 1.3mg
Sodium: 252mg
Calcium: 29mg
Cooking Light, NOVEMBER 2000
Ingredients
Topping:
1/4 cup chopped pecans
2 tablespoons sugar
1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
1/4 teaspoon ground cinnamon
Bread:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup raisins (didn't add these--raisins in breads=gross in my opinion!)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon (I used 1 tsp)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup canned pumpkin (used fresh)
1/2 cup plain low-fat yogurt
1/2 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
Cooking spray
Preparation
Preheat oven to 350°.
To prepare topping, combine first 4 ingredients until crumbly. Set the mixture aside.
To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture.
Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 209 (30% from fat)
Fat: 6.9g (sat 1.7g,mono 2.4g,poly 2.2g)
Protein: 3.4g
Carbohydrate: 34.6g
Fiber: 1.4g
Cholesterol: 31mg
Iron: 1.3mg
Sodium: 252mg
Calcium: 29mg
Cooking Light, NOVEMBER 2000
Grilled Pannini Sandwiches
There are many variations to these really yummy, easy sandwiches. If you don't have a pannini maker, go out and buy one right now. They are that good.
Here's what you need:
Bread (I like to use the artisan bread from the grocery store, but any kind will work)
Sauce (Pesto, any kind of salad dressing--here's my favorite, some olive oil, etc)
Meat (Salami--my favorite, turkey, ham, chicken, etc)
Cheese (I almost always use FRESH mozarella, but provolone, cheddar, feta, etc are all good options as well)
Veggies (Roasted bell peppers, arugula, spinach, etc.)
Throw all the ingredients on the bread (don't need to butter or spray the outside of the bread unless you want to) and put it in your pannini maker. If you don't have one and don't want to buy one, you can also broil them open faced.
My favorite combination: Salami, Pesto, Fresh Mozarella, Roasted Red Peppers, Arugula.
Here's what you need:
Bread (I like to use the artisan bread from the grocery store, but any kind will work)
Sauce (Pesto, any kind of salad dressing--here's my favorite, some olive oil, etc)
Meat (Salami--my favorite, turkey, ham, chicken, etc)
Cheese (I almost always use FRESH mozarella, but provolone, cheddar, feta, etc are all good options as well)
Veggies (Roasted bell peppers, arugula, spinach, etc.)
Throw all the ingredients on the bread (don't need to butter or spray the outside of the bread unless you want to) and put it in your pannini maker. If you don't have one and don't want to buy one, you can also broil them open faced.
My favorite combination: Salami, Pesto, Fresh Mozarella, Roasted Red Peppers, Arugula.
Sweet Potato Fries
2 medium-sized sweet potatoes
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill)
Preheat oven to 425 degrees.
Slice the potatoes into even, 1/4 inch peices. It's important to not make them too big (they get mushy) and to make them pretty even.
Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is well coated. They should all be glistening. Then sprinkle on all of the herbs and spices and continue to toss until well coated.
Place the fries on the baking sheet. It's very important that they are not touching, but can place them pretty close together. If you end up needing more than one cookie sheet make sure they are spaced more than one rack apart in your oven to prevent steaming. Also, rotate the pans when you take them out to flip. Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don't open the oven door, not even for a peak! Let them do their thing. After 15 minutes take the pan out of the oven and flip the fries. If you try to do it one at a time it will take forever, I take a long spatula and get a bunch at at time. It's super quick. Just flip, and then make sure they're spaced out again. Be careful because at this point they're quite soft. Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown. Crispy crunchy on the outside, and sweet and soft in the middle.Take them out of the oven and serve immediately. They cool off very quickly so they're best eaten right away. Serves about 4.
Stuffed Blue Cheese Potatoes
Again. Ourbestbites.com.
4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese
1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!
3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.
4. Remove and sprinkle bacon and cheddar cheese over each potato. Bake an additional 3-5 minutes or until cheese is melted and bubbly.
4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese
1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.
2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!
3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish. Return to hot oven and bake for 12-15 minutes.
4. Remove and sprinkle bacon and cheddar cheese over each potato. Bake an additional 3-5 minutes or until cheese is melted and bubbly.
Menu 10/4
Grilled Chicken / Pumpkin and Sweet Potato Pilaf / Bread
Hamburgers / Stuffed Blue Cheese Potatoes / Brocolli
Salmon Chowder / Bread
Panini Sandwiches / Cucumbers / Sweet Potato Fries
Hamburgers / Stuffed Blue Cheese Potatoes / Brocolli
Salmon Chowder / Bread
Panini Sandwiches / Cucumbers / Sweet Potato Fries
Roasted Pumpkin and Sweet Potato Pilaf
This recipe is SO good, but also pretty time consuming. You have to peel and cube the pumpkin which can take some time. You could make it with only sweet potato which would cut down on the time necessary.
Ingredients
2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces)
1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium)
Cooking spray
2 teaspoons olive oil
1 cup diced onion (1 small)
1/3 cup diced celery (about 1 rib)
2 teaspoons minced garlic
4 cups fat-free, less-sodium chicken broth
1 cup brown rice
2 teaspoons chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 bay leaf
Preparation
Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray (or brush on some EVOO). Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
Jaime Harder, MA, RD, Cooking Light, OCTOBER 2007
Ingredients
2 cups (1/2-inch) cubed peeled fresh pumpkin (about 12 ounces)
1 1/2 cups (1/2-inch) cubed peeled sweet potato (about 1 medium)
Cooking spray
2 teaspoons olive oil
1 cup diced onion (1 small)
1/3 cup diced celery (about 1 rib)
2 teaspoons minced garlic
4 cups fat-free, less-sodium chicken broth
1 cup brown rice
2 teaspoons chopped fresh sage
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 bay leaf
Preparation
Preheat oven to 400°.
Arrange pumpkin and sweet potato in an even layer on a jelly-roll pan coated with cooking spray (or brush on some EVOO). Bake at 400° for 35 minutes or until tender and just until vegetables begin to brown, stirring after 18 minutes. Remove from oven, and set aside.
Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan; sauté 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat; discard bay leaf. Add pumpkin mixture; stir gently to combine.
Jaime Harder, MA, RD, Cooking Light, OCTOBER 2007
Friday, October 2, 2009
Pumpkin Cheesecake Bites
Want more pumpkin? Me, too. These are awesome. Again...thanks to my new favorite website Ourbestbites.com.
Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous teaspoon of mixture into each hole; for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tablespoon into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
2 cups pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Sweetened whipped cream (optional)
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust and sprinkle with reserved topping. Bake at 350; for mini tarts, bake for about 16 minutes. For the regular tarts, bake closer to 20. If you'd like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.
Allow to cool completely and then refrigerate. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired. Can be made up to 3 days ahead.
Makes 48 small tarts or 24 regular.
Crumb Crust
2 c. all-purpose flour
2/3 c. packed brown sugar
1/2 c. uncooked regular oats
1/2 tsp. salt
1/3 c. finely chopped pecans (or walnuts)
3/4 c. butter, melted
Combine flour, sugar, oats, salt, and nuts in a medium bowl. Add melted butter and combine with hands until mixture is coarse and crumbly.
For mini tarts, drop a generous teaspoon of mixture into each hole; for cupcake-sized tarts, line a tin with foil cupcake liners and drop a generous tablespoon into each liner. Press down. Use leftover mixture to sprinkle on tarts before baking.
Pumpkin Cream Cheese Filling
2 cups pumpkin
2 8-oz. packages cream cheese (light works great), softened
1 tsp. vanilla
3 eggs
1 c. sugar
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
Sweetened whipped cream (optional)
Combine pumpkin, cream cheese, sugar, and vanilla with an electric mixer until smooth. Add eggs and seasoning and mix completely. Spoon into prepared crust and sprinkle with reserved topping. Bake at 350; for mini tarts, bake for about 16 minutes. For the regular tarts, bake closer to 20. If you'd like the crumb topping a little darker, you can turn the broiler on for a few minutes, but you have to keep a close eye on them because they will literally burn in a few seconds.
Allow to cool completely and then refrigerate. Run a knife around the edge of each tart to loosen and then gently pop out with the knife. Serve with sweetened whipped cream if desired. Can be made up to 3 days ahead.
Makes 48 small tarts or 24 regular.
Wednesday, September 30, 2009
Pumpkin Cream Cheese Dip
All things pumpkin are fantastic in my mind. Mix that with cream cheese and you have something quite delightful! :)
1/2 cup pumpkin
8 ounces cream cheese, softened
1/4-1/2 cup brown sugar
1/4-1/2 tsp cinnamon
pinch of nutmeg
pinch of cloves
Mix all the ingredients together with a hand mixer and you have a great dip for fruit, crackers, pretzels, etc.
1/2 cup pumpkin
8 ounces cream cheese, softened
1/4-1/2 cup brown sugar
1/4-1/2 tsp cinnamon
pinch of nutmeg
pinch of cloves
Mix all the ingredients together with a hand mixer and you have a great dip for fruit, crackers, pretzels, etc.
Tuesday, September 29, 2009
Creamless Creamy Squash Soup
It's fall again!! Time for some soups...and I had a giant winter squash to use. So I tried this soup and it was pretty good! I'm not always a squash soup fan, but I liked the addition of the potatoes in this one. I didn't use the amaretto, and I left some of the soup un-pureed because I like chunkier soups. Pretty good.
1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
2 teaspoons coarse sea salt
3 1/2 cups boiling water plus additional for thinning
1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)
Preparation
Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.
1 celery rib, chopped
1 medium carrot, chopped
1 medium onion, chopped
2 tablespoons fine-quality extra-virgin olive oil (preferably Tuscan) plus additional for drizzling
1 lb winter squash such as butternut, peeled, seeded, and cut into 1/2-inch cubes
1/2 lb boiling potatoes, peeled and cut into 1/2-inch cubes
1 whole fresh peperoncino (small hot Italian green pepper) or 3/4 teaspoon dried hot red pepper flakes
2 teaspoons coarse sea salt
3 1/2 cups boiling water plus additional for thinning
1 crisp amaretto (Italian almond macaroon), finely crushed (2 tablespoons)
Preparation
Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.
Sunday, September 20, 2009
Buttermilk substitution
I love recipes with buttermilk, but I don't always have buttermilk on hand. So here is an easy substitution:
1 cup milk
1 Tablespoon lemon juice
Measure out milk, add the lemon juice and then let it sit for a few minutes. Done!
1 cup milk
1 Tablespoon lemon juice
Measure out milk, add the lemon juice and then let it sit for a few minutes. Done!
Grandmother's Cornbread Recipe
I am always in search of THE best cornbread recipe. So, if you have one you love...pass it along. I think this is my favorite to date (from Allrecipes.com). It helps with this recipe to measure out the ingredients before you begin since you add things together quickly.
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt
Preheat oven to 375 and grease an 8" square pan.
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake 30 to 40 minutes (though I always prefer the lower end when talking about cornbread...it easily gets overbaked in my opinion).
1/4 pound butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt
Preheat oven to 375 and grease an 8" square pan.
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake 30 to 40 minutes (though I always prefer the lower end when talking about cornbread...it easily gets overbaked in my opinion).
Refrigerator Bran Muffins
I love this recipe. It is so easy to put together, and the perfect thing to have in your refrigerator on a busy morning. You mix this all together, and then can leave the batter stored in your refrigerator for up to 5 weeks before you use it. My mom gave me this recipe, and I have no idea where it came from before her!
(Okay, for those of you afraid of Crisco, you might be able to substitute oil or butter or something, but I have never tried it. I have a feeling it is the Crisco that allows it to be stored in the refrigerator for awhile. If you try something else and it works--let me know! :)
1/2 cup Crisco
1 1/2 cups sugar
2 eggs
2 cups buttermilk
2 cups All-Bran Cereal
1 cup boiling water
1 cup oatmeal
1 1/4 cups white flour
1 1/4 cups whole wheat flour (though you can use all white flour if that is what you have or prefer)
2 1/2 tsp baking soda
1/2 tsp salt
Cream together sugar and shortening. Add eggs.
Place the All-Bran cereal in a separate bowl and pour the boiling water over the cereal. Let stand.
In a separate bowl, mix together flour, soda and salt. Add flour mixture and buttermilk to egg mixture and mix well. Add cereal and oatmeal and mix well.
Bake at 375 for 18 minutes. Refrigerate leftover batter. When ready to use dip batter from container without strirring.
(Okay, for those of you afraid of Crisco, you might be able to substitute oil or butter or something, but I have never tried it. I have a feeling it is the Crisco that allows it to be stored in the refrigerator for awhile. If you try something else and it works--let me know! :)
1/2 cup Crisco
1 1/2 cups sugar
2 eggs
2 cups buttermilk
2 cups All-Bran Cereal
1 cup boiling water
1 cup oatmeal
1 1/4 cups white flour
1 1/4 cups whole wheat flour (though you can use all white flour if that is what you have or prefer)
2 1/2 tsp baking soda
1/2 tsp salt
Cream together sugar and shortening. Add eggs.
Place the All-Bran cereal in a separate bowl and pour the boiling water over the cereal. Let stand.
In a separate bowl, mix together flour, soda and salt. Add flour mixture and buttermilk to egg mixture and mix well. Add cereal and oatmeal and mix well.
Bake at 375 for 18 minutes. Refrigerate leftover batter. When ready to use dip batter from container without strirring.
Thursday, September 17, 2009
Plum Syrup
So my mom gave me about a million plums from her friend's plum tree, and I have been searching for ways to use them up before they go bad. This syrup is really easy and really tasty. I'm sure you could use other kinds of fruit, too. I searched the internet and found a couple different ways to do the syrup, so I just made this up. I think this is very flexible and can vary depending upon how sweet you want your syrup, how thick, how much fruit you actually have, etc.
This will be great over ice cream, french toast, etc.
Here's what I did:
4 cups of plums, pitted
1/2 cup maple syrup
1/2 cup sugar
1/2 cup water
1 tsp vanilla
2 tsp balsamic vinegar
Make a slit in each plum, pull out the pit and then throw it in the blender. Once the blender is full of fruit, puree it until you don't have any chunks left.
Over medium heat, mix all ingredients and stir for a few minutes. Once it starts cooking a bit you're done! (You can add more water if you want it thinner, cook for longer if you want it thicker, etc. If you don't want any bulk to the syrup, you can just quarter the plums, cook them in the syrup and then strain your syrup and use the fruit pieces for pie or something.)
Pour the syrup into canning jars or some other container and refrigerate or freeze. Yum!
This will be great over ice cream, french toast, etc.
Here's what I did:
4 cups of plums, pitted
1/2 cup maple syrup
1/2 cup sugar
1/2 cup water
1 tsp vanilla
2 tsp balsamic vinegar
Make a slit in each plum, pull out the pit and then throw it in the blender. Once the blender is full of fruit, puree it until you don't have any chunks left.
Over medium heat, mix all ingredients and stir for a few minutes. Once it starts cooking a bit you're done! (You can add more water if you want it thinner, cook for longer if you want it thicker, etc. If you don't want any bulk to the syrup, you can just quarter the plums, cook them in the syrup and then strain your syrup and use the fruit pieces for pie or something.)
Pour the syrup into canning jars or some other container and refrigerate or freeze. Yum!
Tuesday, September 15, 2009
Creamy Pesto Pasta
Recipe by OurBestBites.com
1/2 recipe Guiltless Alfredo Sauce
1/2 lb Farfalle/Bowtie Pasta (that's 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that's about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3T pine nuts
Parmesan cheese
extra virgin olive oil
kosher sal
tblack pepper
Preheat oven to 425.
1. Prepare your Guiltless Alfredo sauce. When it's finished, just make sure it's covered and set it aside.
2. Place a large stock pot of water on the stove and bring to a boil.
3. Remove stems from mushrooms and slice. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil (3-4 T should do it) toss with your fingers making sure everything is coated and then lightly sprinkle with kosher salt and pepper. Cook in the pre-heated oven for 12-15 minutes. You can tell the tomatoes are ready when the skins start to split. Don't overcook them or they'll be mush!
4. When water comes to a boil add a little salt and the pasta.
5. Toast pinenuts: Place nuts in a dry skillet on med heat. Stir constantly. They will start to turn glossy which means the oils are releasing. Then they'll start to brown. (have you checked your pasta? go check your pasta) Let them get golden brown and then remove them from the pan to cool. It should take about 7-10 minutes total.
6. Your pasta should be done, drain it if you haven't already.
7. Add pesto to alfredo sauce and stir to combine well.
8. Tomatoes and mushrooms should be done about now, take them out of the oven. Put it all together! Place pasta in a large bowl and combine with as much sauce as you need. Place tomatoes and mushrooms on top and sprinkle on lots of fresh parmesan cheese. Sprinkle pine nuts on top and serve. Serves 4-6. 4 generous main dish servings and 6 we're-having-other-stuff-with-it servings.
1/2 recipe Guiltless Alfredo Sauce
1/2 lb Farfalle/Bowtie Pasta (that's 1/2 a 16oz box or a little over 3 cups dry pasta)
3.5 oz Pesto (that's about 1/3 cup, or 1/2 of a 7oz container they sell in stores)
1 pint cherry or grape tomatoes
8oz mushrooms (about 3 C sliced)
3T pine nuts
Parmesan cheese
extra virgin olive oil
kosher sal
tblack pepper
Preheat oven to 425.
1. Prepare your Guiltless Alfredo sauce. When it's finished, just make sure it's covered and set it aside.
2. Place a large stock pot of water on the stove and bring to a boil.
3. Remove stems from mushrooms and slice. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil (3-4 T should do it) toss with your fingers making sure everything is coated and then lightly sprinkle with kosher salt and pepper. Cook in the pre-heated oven for 12-15 minutes. You can tell the tomatoes are ready when the skins start to split. Don't overcook them or they'll be mush!
4. When water comes to a boil add a little salt and the pasta.
5. Toast pinenuts: Place nuts in a dry skillet on med heat. Stir constantly. They will start to turn glossy which means the oils are releasing. Then they'll start to brown. (have you checked your pasta? go check your pasta) Let them get golden brown and then remove them from the pan to cool. It should take about 7-10 minutes total.
6. Your pasta should be done, drain it if you haven't already.
7. Add pesto to alfredo sauce and stir to combine well.
8. Tomatoes and mushrooms should be done about now, take them out of the oven. Put it all together! Place pasta in a large bowl and combine with as much sauce as you need. Place tomatoes and mushrooms on top and sprinkle on lots of fresh parmesan cheese. Sprinkle pine nuts on top and serve. Serves 4-6. 4 generous main dish servings and 6 we're-having-other-stuff-with-it servings.
Creamy (Guiltless) Alfredo Sauce
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
I use this sauce for so many things. Here's a few ideas:-Over pasta (obviously)-As a dip for breadsticks-As a sauce on pizza-and a half batch of sauce covers 2 medium pizza's.-Mix it with pesto for a creamy pesto sauce (so good)-Mix it with marinara for a creamy marinara sauce.
From OurBestBites.com
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh...butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don't want to burn it. It should be nice and bubbly. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.
I use this sauce for so many things. Here's a few ideas:-Over pasta (obviously)-As a dip for breadsticks-As a sauce on pizza-and a half batch of sauce covers 2 medium pizza's.-Mix it with pesto for a creamy pesto sauce (so good)-Mix it with marinara for a creamy marinara sauce.
From OurBestBites.com
White Chicken Chili
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.
Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste. Ladle into bowls and top with sour cream.
Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything Makes about 8 cups of soup.*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments: (in addition to measurements above)
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips or make your own tortilla strips
In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes.
Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste. Ladle into bowls and top with sour cream.
Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything Makes about 8 cups of soup.*Oh, and this freezes well. Sometimes I make a batch and when it cools I put single servings into zip-locks and pop them in the freezer. Makes a great quick lunch.
Menu 9/15
Creamy Pesto Pasta with Chicken / Bread / Salad
BBQ Beef Sandwiches / French Fries / Zucchini
White Chicken Chili / Cornbread (it's soup season again!)
BBQ Beef Sandwiches / French Fries / Zucchini
White Chicken Chili / Cornbread (it's soup season again!)
Chocolate Zucchini Bread
Maybe the world's best 'bread'. (Okay, it might be technically more of a dessert, but since it has zucchini in it you are allowed to eat it for breakfast.)
{makes 2 loaves}
Recipe by Our Best Bites
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9".
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini.
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each. Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar. Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.
{makes 2 loaves}
Recipe by Our Best Bites
2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside. I actually used one 8" disposable pan to give away and a larger 9" one for me and the batter divided perfectly. So you should get 2 very full 8" pans or slightly less full 9".
Mix topping ingredients in a small bowl and set aside.
Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini.
Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each. Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder. Ya never know how different ovens handle things.When it's done a toothpick or skewer should come out without goopy batter on it and the top will be gorgeous and cracked with sugar. Let it cool on a rack for 5-10 minutes and then remove from pans. You definitely have to eat a slice warm. And slathered with butter.
Thursday, September 10, 2009
Enchilada Casserole
I used a recipe from Food Network for the sauce, and then just layered my desired ingredients in a baking dish. Super easy and yummy!
Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
Casserole
10-12 corn tortillas
1-1/2 cups enchilada sauce
1-2 cups diced chilcken (I used rotisserie chicken)
1/2 cup diced onion
1 cup corn (I used two fresh cobs)
1 cup cheddar cheese
1/2 cup chicken stock
Spray a 9x9 pan with cooking spray. Starting and ending with tortillas, layer the tortillas, sauce, chicken, corn, onions and cheese. Layer until your ingredients are gone, reserving a small amt of sauce and cheese for the top. Spread the sauce over the top layer of tortillas. Pour chicken stock over the top of the casserole and then sprinkle on remaining cheese. Bake at 350 for 25-35 minutes, until nice and bubbly.
Directions for the sauce:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Directions for the casserole:
Enchilada Sauce
3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
Casserole
10-12 corn tortillas
1-1/2 cups enchilada sauce
1-2 cups diced chilcken (I used rotisserie chicken)
1/2 cup diced onion
1 cup corn (I used two fresh cobs)
1 cup cheddar cheese
1/2 cup chicken stock
Spray a 9x9 pan with cooking spray. Starting and ending with tortillas, layer the tortillas, sauce, chicken, corn, onions and cheese. Layer until your ingredients are gone, reserving a small amt of sauce and cheese for the top. Spread the sauce over the top layer of tortillas. Pour chicken stock over the top of the casserole and then sprinkle on remaining cheese. Bake at 350 for 25-35 minutes, until nice and bubbly.
Directions for the sauce:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
Directions for the casserole:
Mexican Green Beans
1 Tablespoon olive oil
1/4 cup diced onions
1/2 tsp garlic
1 medium tomato, chopped
1/2 pound fresh green beans
salt and pepper
These are very arbitrary measurements...so use what you have! In medium saucepan, boil the green beans for 6-10 minutes to desired doneness. While the beans are cooking, saute the onion in olive oil until translucent, add the garlic and saute another 30 seconds, add the cooked green beans and chopped tomatoes and voila!...Mexican green beans.
1/4 cup diced onions
1/2 tsp garlic
1 medium tomato, chopped
1/2 pound fresh green beans
salt and pepper
These are very arbitrary measurements...so use what you have! In medium saucepan, boil the green beans for 6-10 minutes to desired doneness. While the beans are cooking, saute the onion in olive oil until translucent, add the garlic and saute another 30 seconds, add the cooked green beans and chopped tomatoes and voila!...Mexican green beans.
Sunday, August 30, 2009
Cheesy Garlic Bread Swirls
I was craving some italian food tonight, and I came across these on OurBestBites.com (great recipes there, by the way). They were very yummy and I served them with a big bowl of meat marinara sauce and salad. Yum!
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1/2 tsp. basil
1/2 tsp. parsley
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. kosher salt
1/2 tablespoon garlic powder
2 tablespoons powdered parmesean
Shredded mozzarella cheese
Preparation:
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly.
Add salt, vegetable oil, and egg yolk and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
When the dough is ready, roll your dough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then cut into 1 inch slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.When the oven is ready, bake for 18-22 minutes. (You may want to cover the rolls with aluminum foil the last 10 minutes or so to keep them from getting too brown).
French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk
Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1/2 tsp. basil
1/2 tsp. parsley
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. kosher salt
1/2 tablespoon garlic powder
2 tablespoons powdered parmesean
Shredded mozzarella cheese
Preparation:
Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly.
Add salt, vegetable oil, and egg yolk and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer for another 2-3 minutes. Cover and allow to rise 1 hour.
While dough is rising, combine butter and garlic bread seasoning. Set aside.
When the dough is ready, roll your dough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then cut into 1 inch slices. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.When the oven is ready, bake for 18-22 minutes. (You may want to cover the rolls with aluminum foil the last 10 minutes or so to keep them from getting too brown).
Wednesday, August 26, 2009
The Only Marinade You'll Ever Need
I found this on Epicurious.com and it is really very tasty. I needed a light, flavorful marinade for chicken for a chicken salad that I wanted to make and this was perfect. It's easy, flexible and pretty tasty.
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil
Preparation
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.
1/4 cup fresh lemon juice
1/2 teaspoon hot pepper flakes
1/2 teaspoon cracked black pepper
1/2 teaspoon coarse salt (kosher or sea), or to taste
4 strips of lemon zest
3 cloves garlic, crushed with the side of a cleaver or minced
1/4 cup coarsely chopped fresh parsley
1/4 cup coarsely chopped fresh basil, cilantro, dill, oregano, or a mix of all four
1/2 cup extra virgin olive oil
Preparation
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.
Taco Chicken
Taco ChickenRecipe
by OurBestBites.com
1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Grill about 7 minutes per side.Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
by OurBestBites.com
1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken. Grill about 7 minutes per side.Remove from heat and allow to stand a few minutes so it doesn't lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
Quick and Easy Black Beans
2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
Tuesday, August 25, 2009
Feta Aioli
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons light mayonnaise
2 tablespoons plain fat-free yogurt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, minced
To prepare aioli, combine first 5 ingredients in a food processor; pulse 1 minute or until smooth. Cover and chill.
2 tablespoons light mayonnaise
2 tablespoons plain fat-free yogurt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, minced
To prepare aioli, combine first 5 ingredients in a food processor; pulse 1 minute or until smooth. Cover and chill.
Thursday, August 20, 2009
things we didn't get to last week and a few others...
Teryaki Salmon / Sauteed Zucchini / Bread
Sliders / Corn and Tomato Salsa / Acorn Squash
BBQ Grilled Chicken / Corn on the cob
Chicken Salad / Green Salad / Bread
Teryaki Salmon / Sauteed Zucchini / Bread
Sliders / Corn and Tomato Salsa / Acorn Squash
BBQ Grilled Chicken / Corn on the cob
Chicken Salad / Green Salad / Bread
Wednesday, August 12, 2009
Pan Roasted Corn and Tomato Relish
Ingredients
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
2 cups fresh corn kernels (about 2 ears)
2 cups cherry tomatoes, quartered (about 1 pint)
1/4 cup chopped fresh basil
1 tablespoon cider vinegar
1/2 teaspoon salt
Preparation
1. Heat oil in a large cast-iron skillet over high heat. Add shallots and garlic; sauté 1 minute. Add corn; sauté 5 minutes or until corn is lightly browned. Add tomatoes; sauté 2 minutes. Remove from heat. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt.
Nutritional Information
Calories: 47
Fat: 1.8g (sat 0.3g,mono 1.2g,poly 0.3g)
Protein: 1.4g
Carbohydrate: 7.5g
Fiber: 1.2g
Cholesterol: 0.0mg
Iron: 0.3mg
Sodium: 123mg
Calcium: 8mg
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
2 cups fresh corn kernels (about 2 ears)
2 cups cherry tomatoes, quartered (about 1 pint)
1/4 cup chopped fresh basil
1 tablespoon cider vinegar
1/2 teaspoon salt
Preparation
1. Heat oil in a large cast-iron skillet over high heat. Add shallots and garlic; sauté 1 minute. Add corn; sauté 5 minutes or until corn is lightly browned. Add tomatoes; sauté 2 minutes. Remove from heat. Place corn mixture in a medium bowl; cool to room temperature. Stir in basil, vinegar, and salt.
Nutritional Information
Calories: 47
Fat: 1.8g (sat 0.3g,mono 1.2g,poly 0.3g)
Protein: 1.4g
Carbohydrate: 7.5g
Fiber: 1.2g
Cholesterol: 0.0mg
Iron: 0.3mg
Sodium: 123mg
Calcium: 8mg
Menu 8/12
Hamburgers with Pan Roasted Corn and Tomato Relish / Grilled Squash
Grilled Pork with Strawberry Avocado Salsa / Bread
Teryaki Salmon / Grilled Pineapple / Salad
BBQ Chicken Pizza / Salad
Macaroni and Cheese (because it's Maren's birthday, and she LOVES mac and cheese)
Grilled Pork with Strawberry Avocado Salsa / Bread
Teryaki Salmon / Grilled Pineapple / Salad
BBQ Chicken Pizza / Salad
Macaroni and Cheese (because it's Maren's birthday, and she LOVES mac and cheese)
Saturday, July 11, 2009
Chicken Lettuce Wraps
Edited to add:
Okay, this recipe was so good. I did make several changes, though. Here's what I did.
Filling (these measurements are definitely not exact):
1 Tablespoon olive oil
1/2 cup finely chopped broccoli
1/2 cup finely chopped cauliflower
1/4 chopped red onion
1/2 cup finely chopped carrots
1 small can water chestnuts, chopped
1 tsp minced garlic
4 chicken breast tenderloins (marinated and grilled), finely chopped
Chicken Marinade (basically the stir fry sauce)
1/4 cup soy sauce
1/2 cup oil
1 tsp rice vinegar
2 Tablespoons brown sugar
I sauteed the veggies, oil and stir fry sauce (listed below) over medium heat. I stirred it occasionally and left it covered until the veggies were soft. I then added the chopped chicken and stirred it all together. I added some of the special sauce at the end and then served the lettuce wraps with the rest of the sauce on the side. I didn't have hot mustard, so I omitted that from the special sauce, but other than that I used the recipe below.
This recipe claims to be like PF Changs Lettuce Wraps--we'll see. I'll probably make a couple of substitutions since I am not going to the grocery store and I need to use what I have on hand. I'll use cucumber and carrots instead of mushrooms and water chestnuts, and I'll probably grill the chicken instead of sauteeing it. Maybe I'll marinate the chicken in some of the stir fry sauce.
Ingredients
3 tablespoons oil
2 chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceburg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.
Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".
Okay, this recipe was so good. I did make several changes, though. Here's what I did.
Filling (these measurements are definitely not exact):
1 Tablespoon olive oil
1/2 cup finely chopped broccoli
1/2 cup finely chopped cauliflower
1/4 chopped red onion
1/2 cup finely chopped carrots
1 small can water chestnuts, chopped
1 tsp minced garlic
4 chicken breast tenderloins (marinated and grilled), finely chopped
Chicken Marinade (basically the stir fry sauce)
1/4 cup soy sauce
1/2 cup oil
1 tsp rice vinegar
2 Tablespoons brown sugar
I sauteed the veggies, oil and stir fry sauce (listed below) over medium heat. I stirred it occasionally and left it covered until the veggies were soft. I then added the chopped chicken and stirred it all together. I added some of the special sauce at the end and then served the lettuce wraps with the rest of the sauce on the side. I didn't have hot mustard, so I omitted that from the special sauce, but other than that I used the recipe below.
This recipe claims to be like PF Changs Lettuce Wraps--we'll see. I'll probably make a couple of substitutions since I am not going to the grocery store and I need to use what I have on hand. I'll use cucumber and carrots instead of mushrooms and water chestnuts, and I'll probably grill the chicken instead of sauteeing it. Maybe I'll marinate the chicken in some of the stir fry sauce.
Ingredients
3 tablespoons oil
2 chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceburg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool.
Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".
Grilled chicken with Sage, Rosemary, and Garlic Dried Herb Rub
- 4 boneless, skinless chicken breasts
- 1 T dried sage
- 1 tsp. dried rosemary
- 1 tsp. dried garlic
- 1/2 tsp. sea salt
Marinade:
- 2 T white wine vinegar
- 5 T extra-virgin olive oil
- 1 tsp. Dijon mustard
- 1 tsp. minced garlic
Trim all visible fat and tendons from chicken breasts, then make tiny slits crosswise down the length of each chicken breast. (This helps the marinade to penetrate the meat better.)Combine the herbs and rub chicken on both sides with the herb mixture, rubbing it in until all the dried herbs are used.Put chicken in a Ziploc bag or flat plastic container. Whisk together marinade ingredients, then pour over chicken. Seal bag or container and marinate chicken in refrigerator all day. (If you're home, turn it a few times, but it's not essential.)
To cook, spray grill with nonstick spray or olive oil, then remove chicken from refrigerator and let it come to room temperature while gas or charcoal grill preheats to medium-high. (You can only hold your hand there for a few seconds at that temperture.) For grill marks, cook chicken 4-5 minutes on first side, then rotate and cook 4-5 minutes more before turning chicken over. Total cooking time will be 15-20 minutes, but chicken is done when it feels firm to the touch and is lightly browned on both sides. Serve hot.
Cheesy Zucchini with Garlic
2-3 small zucchini, cut into 1/2 inch thick slices (if zucchini are large, cut in half or fourths lengthwise, then slice)
1 T olive oil
4-6 large garlic cloves, thinly sliced
pinch sea salt
2 T chopped flat parsley
2 T grated parmesan
1/4 cup grated mozarella
With stove set to medium, heat the olive oil in a large frying pan with a lid. Add sliced garlic and saute about 1 minute, until you start to smell garlic. Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.
Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add parmesan and stir until it melts, about 1 minute. Sprinkle mozarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.
1 T olive oil
4-6 large garlic cloves, thinly sliced
pinch sea salt
2 T chopped flat parsley
2 T grated parmesan
1/4 cup grated mozarella
With stove set to medium, heat the olive oil in a large frying pan with a lid. Add sliced garlic and saute about 1 minute, until you start to smell garlic. Add squash and stir to coat with oil, then cover and cook 4 minutes, stirring once or twice. After 4 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.
Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add parmesan and stir until it melts, about 1 minute. Sprinkle mozarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.
Parmesean Encrusted Zucchini
4 medium zucchini
salt, for cooking zucchini
1 T butter, melted
2/3 cup coarsely grated parmesan cheese, more or less to taste
Fill a medium pot with water, add a generous amount of salt and bring to a boil.Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the zucchini to get strips this thin.Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge into ice water to stop the cooking, then drain in colander for 2-3 minutes. Remove from colander and place in single layer on cutting board and pat dry with paper towels.While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a broiling pan with non-stick spray.Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack between each piece so the cheese can run down a tiny bit.) Brush zucchini with melted butter if using. Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered.Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15 minutes, or perhaps a little more, depending on how hot your broiler is and how close the pan is to the heat source. Serve hot or warm. There will not be any leftovers, so you don't need to worry about whether this will keep in the refrigerator.
salt, for cooking zucchini
1 T butter, melted
2/3 cup coarsely grated parmesan cheese, more or less to taste
Fill a medium pot with water, add a generous amount of salt and bring to a boil.Wash zucchini skins and cut zucchini into strips about 3 inches long and 1/2 inches thick. You will probably need to cut away some of the white inside part of the zucchini to get strips this thin.Add zucchini to water and cook until barely tender, about 3-4 minutes. Drain well and plunge into ice water to stop the cooking, then drain in colander for 2-3 minutes. Remove from colander and place in single layer on cutting board and pat dry with paper towels.While zucchini cooks, preheat broiler and adjust the rack so it is six inches away from the heat. Spray a broiling pan with non-stick spray.Arrange zucchini on broiler pan in rows, close together, skin side down. (Try to leave just a crack between each piece so the cheese can run down a tiny bit.) Brush zucchini with melted butter if using. Sprinkle parmesan cheese over zucchini, trying to get most of the zucchini covered.Put zucchini under broiler and cook until cheese is completely melted and well-browned, about 15 minutes, or perhaps a little more, depending on how hot your broiler is and how close the pan is to the heat source. Serve hot or warm. There will not be any leftovers, so you don't need to worry about whether this will keep in the refrigerator.
Zucchini Fritters
Ingredients
1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt
Method
1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yoghurt on the side.
1 lb of zucchini (about 2 medium sized), coarsely grated
Kosher salt
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yoghurt
Method
1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.)
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well.
3 Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
Serve immediately, with sour cream or plain yoghurt on the side.
Menu 7/10
Using up all the things in my refrigerator and pantry this week...
Burgers with Red Onion Topping / Cheesy Zucchini with Garlic/ Sweet Potato Fries with Blue Cheese Dip
Burgers again / Cucumber and Tomato Salad / Sweet Potato Fries
Marinated Grilled Chicken / Zucchini and Spinach Fritters / Sauteed Spinach with Garlic
Chicken Lettuce Wraps / Rice
Burgers with Red Onion Topping / Cheesy Zucchini with Garlic/ Sweet Potato Fries with Blue Cheese Dip
Burgers again / Cucumber and Tomato Salad / Sweet Potato Fries
Marinated Grilled Chicken / Zucchini and Spinach Fritters / Sauteed Spinach with Garlic
Chicken Lettuce Wraps / Rice
Red Onion Burger Topping
1 teaspoon olive oil
4 cups vertically sliced red onion
4 teaspoons sugar
4 teaspoons red wine vinegar
3/4 teaspoon chopped fresh thyme
To prepare jam, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes. Reduce heat to medium-low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Remove from heat.
4 cups vertically sliced red onion
4 teaspoons sugar
4 teaspoons red wine vinegar
3/4 teaspoon chopped fresh thyme
To prepare jam, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes. Reduce heat to medium-low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Remove from heat.
Blue Cheese Dip
Also can add some salt, pepper and garlic if you'd like.
Combine:
1/2 cup (2 ounces) low-fat crumbled blue cheese
1/3 cup reduced-fat sour cream
2 tablespoons canola mayonnaise
1 teaspoon red wine vinegar in a bowl.
Mash with a fork.
Combine:
1/2 cup (2 ounces) low-fat crumbled blue cheese
1/3 cup reduced-fat sour cream
2 tablespoons canola mayonnaise
1 teaspoon red wine vinegar in a bowl.
Mash with a fork.
Wednesday, June 24, 2009
Green Beans with Warm Mustard Vinegrette
Ingredients
1 1/2 pounds green beans, trimmed
1 cup vertically sliced red onion
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. Combine the green beans and onion in a large bowl.
Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk. Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.
Nutritional Information
Calories:69 (38% from fat)
Fat:2.9g (sat 0.4g,mono 1.8g,poly 0.4g)
Protein:2.6g
Carbohydrate:10.4g
Fiber:4.3g
Cholesterol:0.0mg
Iron:1.5mg
Sodium:232mg
Calcium:54mg
Cooking Light, DECEMBER 2003
1 1/2 pounds green beans, trimmed
1 cup vertically sliced red onion
3 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Preparation
Cook green beans in boiling water for 6 minutes or until crisp-tender, and drain. Combine the green beans and onion in a large bowl.
Heat a small saucepan over medium heat. Add vinegar, Dijon mustard, olive oil, salt, and black pepper; cook over medium heat 30 seconds or until thoroughly heated, stirring vinaigrette constantly with a whisk. Drizzle vinaigrette over bean mixture; toss well to coat. Serve immediately.
Nutritional Information
Calories:69 (38% from fat)
Fat:2.9g (sat 0.4g,mono 1.8g,poly 0.4g)
Protein:2.6g
Carbohydrate:10.4g
Fiber:4.3g
Cholesterol:0.0mg
Iron:1.5mg
Sodium:232mg
Calcium:54mg
Cooking Light, DECEMBER 2003
Salmon with Cucumber Salad and Dill Sauce
6 tablespoons fat-free sour cream
2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
3 tablespoons rice vinegar, divided
1 1/2 tablespoons finely chopped shallots
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup dry white wine
1 English cucumber (about 1 pound)
Preparation
Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.
Nutritional Information
Calories: 347 (49% from fat)
Fat: 18.7g (sat 3.7g,mono 6.6g,poly 6.7g)
Protein:35.4g
Carbohydrate:7.2g
Fiber:0.9g
Cholesterol:102mg
Iron:1mg
Sodium:283mg
Calcium:68mg
Jeanne Kelley, Cooking Light, AUGUST 2007
2 tablespoons plus 1 teaspoon finely chopped fresh dill, divided
3 tablespoons rice vinegar, divided
1 1/2 tablespoons finely chopped shallots
1/4 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 garlic clove, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1/4 cup dry white wine
1 English cucumber (about 1 pound)
Preparation
Combine sour cream, 2 tablespoons dill, 2 tablespoons vinegar, shallots, rind, juice, and garlic in a bowl, stirring well; cover and chill.
Sprinkle fish evenly with salt and freshly ground black pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, and cook for 3 minutes. Turn fish over, and cook 1 minute. Remove from heat. Add wine; cover and let stand 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Using a vegetable peeler, shave cucumber lengthwise into ribbons to yield about 2 cups. Combine cucumber, remaining 1 tablespoon rice vinegar, and remaining 1 teaspoon dill in a bowl; toss gently to coat. Place about 1/2 cup cucumber mixture on each of 4 plates; top each serving with 1 fillet and 2 tablespoons sour cream mixture.
Nutritional Information
Calories: 347 (49% from fat)
Fat: 18.7g (sat 3.7g,mono 6.6g,poly 6.7g)
Protein:35.4g
Carbohydrate:7.2g
Fiber:0.9g
Cholesterol:102mg
Iron:1mg
Sodium:283mg
Calcium:68mg
Jeanne Kelley, Cooking Light, AUGUST 2007
Menu 6/24
Chicken Tostadas with Summer Vegetables / Black Beans / Salad
Salmon with Cucumber Salad and Dill Sauce / Brown Rice
Flank Steak / Fresh Green Beans / Bread
Chicken Salad Sandwiches / Green Salad
Pepperoni, Onion and Red Pepper Pizza / Salad
Salmon with Cucumber Salad and Dill Sauce / Brown Rice
Flank Steak / Fresh Green Beans / Bread
Chicken Salad Sandwiches / Green Salad
Pepperoni, Onion and Red Pepper Pizza / Salad
Sunday, June 21, 2009
Multi-grain Pancakes
There are two parts to this recipe: the dry mix and the wet ingredients. You can mix the dry ingredients together and store in your pantry or frige, and then add the wet ingredients as you are ready to make the pancakes. We really like this recipe (usually with blueberries added to them!). I have never made it as the recipe calls for it, becuase I don't usually have wheat bran or wheat germ on hand. So, I usually substitue All-Bran cereal for those two ingredients (in equal amounts). They turn out great.
Dry Ingredients
1/2 cup regular oats
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
Preparation
Place oats in food processor, and process until smooth. Add remaining ingredients; process until smooth. Store in a tightly sealed container in refrigerator.
Wet Ingredients
1 cup low-fat buttermilk (you can make buttermilk by mixing 1Tablespoon lemon juice with enough milk to fill a 1cup measure, and then allow to sit for 5-10 minutes)
3 tablespoons vegetable oil
2 egg whites, lightly beaten (I usually just use one full egg)
1 1/2 cups dry pancake mix (from recipe above)
Preparation
Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Cooking Light, 1995
Dry Ingredients
1/2 cup regular oats
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
Preparation
Place oats in food processor, and process until smooth. Add remaining ingredients; process until smooth. Store in a tightly sealed container in refrigerator.
Wet Ingredients
1 cup low-fat buttermilk (you can make buttermilk by mixing 1Tablespoon lemon juice with enough milk to fill a 1cup measure, and then allow to sit for 5-10 minutes)
3 tablespoons vegetable oil
2 egg whites, lightly beaten (I usually just use one full egg)
1 1/2 cups dry pancake mix (from recipe above)
Preparation
Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth (batter will be slightly thick).
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Cooking Light, 1995
Tuesday, June 16, 2009
Greek Style Burgers with Feta Aioli
Aioli:
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons light mayonnaise
2 tablespoons plain fat-free yogurt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, minced
Burgers:
5 (1/2-inch-thick) slices red onion
Cooking spray
1 pound lean ground round
2/3 cup fresh breadcrumbs
1/3 cup chopped bottled roasted red bell peppers
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg, lightly beaten
2 garlic cloves, crushed
5 (1 1/2-ounce) sourdough sandwich buns
Preparation
To prepare aioli, combine first 5 ingredients in a food processor; pulse 1 minute or until smooth. Cover and chill.
Prepare grill or broiler.
To prepare the burgers, place onion slices on a grill rack or broiler pan coated with cooking spray, and cook 2 minutes on each side. Set aside.
Combine the beef and the next 9 ingredients (beef through crushed garlic) in a large bowl. Divide the beef mixture into 5 equal portions, shaping each portion into a 1/2-inch-thick patty. Place patties on grill rack or broiler pan coated with cooking spray, and cook for 6 minutes on each side or until burgers are done. Spread 1 1/2 tablespoons aioli over top half of each bun. Place patties on bottom halves of buns, and top each with 1 onion slice and top half of bun.
Nutritional Information
Calories: 385 (28% from fat)
Fat:12.1g (sat 4.4g,mono 4.4g,poly 1.8g)
Protein:30.5g
Carbohydrate:38g
Fiber:4.3g
Cholesterol:110mg
Iron:5.7mg
Sodium:712mg
Calcium:225mg
Victoria Riccardi, Cooking Light, MAY 2000
Chicken and Strawberry Salad
Dressing:
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Salad:
4 cups torn romaine lettuce
4 cups arugula
2 cups quartered strawberries
1/3 cup vertically sliced red onion
12 ounces skinless, boneless rotisserie chicken breast, sliced
2 tablespoons unsalted cashews, halved
1/2 cup (2 ounces) crumbled blue cheese
Preparation
1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.
Nutritional Information
Calories:333
Fat:16.4g (sat 4.9g,mono 8.3g,poly 2.1g)
Protein:32g
Carbohydrate:14.8g
Fiber:3.5g
Cholesterol:83mg
Iron:2.5mg
Sodium:347mg
Calcium:156mg
Menu 6/17
Chicken Taquitos /salad with Cilantro-Lime Dressing
Greek Style Burgers with Feta Aoili / sweet potato fries / salad
macaroni and cheese with ham /edamame
BBQ chicken strips / sweet potatoes /roasted red peppers and spinach
Chicken and Strawberry Salad / Bread
Greek Style Burgers with Feta Aoili / sweet potato fries / salad
macaroni and cheese with ham /edamame
BBQ chicken strips / sweet potatoes /roasted red peppers and spinach
Chicken and Strawberry Salad / Bread
Tuesday, May 26, 2009
Flank Steak Marinade
Yummy! I tried this last night and it was great... I didn't have red wine vinegar, so I substituted champagne vinegar. It was good!
3/4 cup salad oil
1/4 cup soy sauce
3 Tablespoons honey
1 tsp minced garlic
1/2 tsp minced ginger
2 Tablespoons red wine vinegar
2-3 pound flank steak
Marinade the meat at least a couple of hours. Bring the meat to room temperature. Grill the meat 6 minutes on each side on med-high heat. Cover the steak with foil and let rest 10 minutes before slicing (against the grain).
3/4 cup salad oil
1/4 cup soy sauce
3 Tablespoons honey
1 tsp minced garlic
1/2 tsp minced ginger
2 Tablespoons red wine vinegar
2-3 pound flank steak
Marinade the meat at least a couple of hours. Bring the meat to room temperature. Grill the meat 6 minutes on each side on med-high heat. Cover the steak with foil and let rest 10 minutes before slicing (against the grain).
Sunday, May 24, 2009
Creamy Lime-Cilantro Dressing
Recipe by Ourbestbites.com
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
*A note about green salsa:There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!
1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce
Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
*A note about green salsa:There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!
Creamy Chicken Taquitos
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Tuesday, May 19, 2009
Spinach with Red Peppers
Makes 4 servings
Ingredients
2 red bell peppers
3 teaspoons minced garlic
1 tablespoon olive oil
3 (6-ounce) packages fresh baby spinach
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup pine nuts, toasted
2 teaspoons balsamic vinegar (optional)
Preparation
Bake peppers on a lightly greased aluminum foil-lined baking sheet at 400° for 30 minutes or until peppers look blistered. Place peppers in a zip-top plastic bag, and seal. Let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into thin slices. Set aside.
Sauté garlic in hot olive oil in a large skillet over medium heat 2 minutes. Add spinach, 1 bag at a time, and sauté just until spinach begins to wilt. Add salt and pepper. Cover and reduce heat to medium low. Cook 2 to 3 more minutes or until spinach is completely wilted.
Drain spinach and return to skillet. Stir in sliced roasted peppers, pine nuts, and, if desired, vinegar. Cook over medium heat 5 minutes or until thoroughly heated, gently tossing to coat.
Kitchen Express: Substitute 1 (7-ounce) jar roasted red bell peppers, drained and sliced, for 2 red bell peppers. Omit baking procedure, and proceed as directed.
Southern Living, NOVEMBER 2003
Ingredients
2 red bell peppers
3 teaspoons minced garlic
1 tablespoon olive oil
3 (6-ounce) packages fresh baby spinach
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup pine nuts, toasted
2 teaspoons balsamic vinegar (optional)
Preparation
Bake peppers on a lightly greased aluminum foil-lined baking sheet at 400° for 30 minutes or until peppers look blistered. Place peppers in a zip-top plastic bag, and seal. Let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into thin slices. Set aside.
Sauté garlic in hot olive oil in a large skillet over medium heat 2 minutes. Add spinach, 1 bag at a time, and sauté just until spinach begins to wilt. Add salt and pepper. Cover and reduce heat to medium low. Cook 2 to 3 more minutes or until spinach is completely wilted.
Drain spinach and return to skillet. Stir in sliced roasted peppers, pine nuts, and, if desired, vinegar. Cook over medium heat 5 minutes or until thoroughly heated, gently tossing to coat.
Kitchen Express: Substitute 1 (7-ounce) jar roasted red bell peppers, drained and sliced, for 2 red bell peppers. Omit baking procedure, and proceed as directed.
Southern Living, NOVEMBER 2003
Pasta with Zucchinini and Toasted Almonds
Ingredients
2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted
Preparation
1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
Nutritional Information
Calories: 344
Fat: 12.7g (sat 3.1g,mono 6.6g,poly 2g)
Protein: 14g
Carbohydrate: 45.5g
Fiber: 5.3g
Cholesterol: 58mg
Iron: 3.4mg
Sodium: 601mg
Calcium: 163mg
Laraine Perri, Cooking Light, JUNE 2009
2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 teaspoons fresh lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine
1 1/2 teaspoons bottled minced garlic
3 cups chopped zucchini (about 1 pound)
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh mint, divided
1/3 cup (1 1/2 ounces) grated fresh pecorino Romano cheese
3 tablespoons sliced almonds, toasted
Preparation
1. Combine first 7 ingredients in a medium bowl. Add 2 teaspoons oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan, swirling to coat. Add garlic to pan; sauté 30 seconds. Add zucchini; sauté 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir in pasta and 1 1/2 tablespoons mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 cups pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 tablespoons mint. Sprinkle each serving with 4 teaspoons cheese and 2 teaspoons almonds.
Nutritional Information
Calories: 344
Fat: 12.7g (sat 3.1g,mono 6.6g,poly 2g)
Protein: 14g
Carbohydrate: 45.5g
Fiber: 5.3g
Cholesterol: 58mg
Iron: 3.4mg
Sodium: 601mg
Calcium: 163mg
Laraine Perri, Cooking Light, JUNE 2009
Chipotle Grilled Pork Tenderloin with Strawberry-Avocado Salsa
Ingredients
Pork:
1/4 cup minced chipotle chile, canned in adobo sauce
3 tablespoons fresh lime juice
1 1/2 cups (1/4-inch-thick) slices onion
2 garlic cloves, crushed
3 (1-pound) pork tenderloins, trimmed
1 teaspoon salt
Cooking spray
Salsa:
5 cups quartered strawberries (about 2 quarts)
1 1/3 cups chopped peeled avocado (about 1 large)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
Preparation
To prepare pork, combine first 4 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork evenly with 1 teaspoon salt. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning occasionally. Let stand 10 minutes; slice.
To prepare the salsa, combine strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with pork.
Nutritional Information
Calories: 180 (33% from fat)
Fat: 6.6g (sat 1.8g,mono 3.2g,poly 0.8g)
Protein: 23.3g
Carbohydrate: 6.6g
Fiber: 2.2g
Cholesterol: 63mg
Iron: 1.7mg
Sodium: 348mg
Calcium: 19mg
Jackie Mills, R.D., Cooking Light, MAY 2007
Pork:
1/4 cup minced chipotle chile, canned in adobo sauce
3 tablespoons fresh lime juice
1 1/2 cups (1/4-inch-thick) slices onion
2 garlic cloves, crushed
3 (1-pound) pork tenderloins, trimmed
1 teaspoon salt
Cooking spray
Salsa:
5 cups quartered strawberries (about 2 quarts)
1 1/3 cups chopped peeled avocado (about 1 large)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
Preparation
To prepare pork, combine first 4 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally.
Remove pork from bag; discard marinade. Sprinkle pork evenly with 1 teaspoon salt. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning occasionally. Let stand 10 minutes; slice.
To prepare the salsa, combine strawberries and remaining ingredients in a medium bowl; toss gently. Serve immediately with pork.
Nutritional Information
Calories: 180 (33% from fat)
Fat: 6.6g (sat 1.8g,mono 3.2g,poly 0.8g)
Protein: 23.3g
Carbohydrate: 6.6g
Fiber: 2.2g
Cholesterol: 63mg
Iron: 1.7mg
Sodium: 348mg
Calcium: 19mg
Jackie Mills, R.D., Cooking Light, MAY 2007
Greek Steak Pitas
Ingredients
1/2 cup red wine vinegar
1 teaspoon Greek seasoning (such as McCormick)
1/8 teaspoon black pepper
1 (1-pound) flank steak, trimmed
1/2 teaspoon kosher salt, divided
1 teaspoon butter
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 (6-ounce) package fresh baby spinach
4 (6-inch) pitas, cut in half
1/2 cup thinly sliced red onion
24 slices English cucumber
1/2 cup (2 ounces) crumbled feta cheese
Preparation
1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
2. Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
3. Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.
Nutritional Information
Calories: 427
Fat: 13.3g (sat 6.5g,mono 4.7g,poly 0.6g)
Protein: 35.5g
Carbohydrate: 39.1g
Fiber: 2.6g
Cholesterol: 53mg
Iron: 6mg
Sodium: 730mg
Calcium: 215mg
Laura Zapalowski, Cooking Light, JUNE 2009
'Two Thumbs Up Pizza'
3 tablespoons olive oil
5 cups coarsely chopped red onions
4 cups thinly sliced leeks (about 4; white and pale green parts only)
2/3 cup dry red wine
1/3 cup balsamic vinegar
1/3 cup very finely chopped prosciutto (about 2 ounces)
2 tablespoons finely chopped fresh basil
1/4 teaspoon cayenne pepper
2 purchased 10-ounce fully baked thin pizza crusts
8 ounces Gorgonzola cheese, crumbled
1 tablespoon minced fresh rosemary
Preparation
Heat oil in heavy large pot over medium heat. Add onions and leeks and saute until tender, about 20 minutes. Add wine and vinegar. Cook until most of liquid evaporates and onions are brown, stirring frequently, about 20 minutes longer. Mix in prosciutto, basil and cayenne. Season to taste with salt and black pepper. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 450°F. Place pizza crusts on 2 large baking sheets. Spoon onion mixture evenly atop crusts, leaving 1-inch border around edges. Sprinkle cheese and rosemary over onions.
Bake pizzas until cheese melts and begins to brown and crusts are crisp and golden, about 12 minutes. Cool on baking sheets 5 minutes. Cut into slices and serve.
from Epicurius.com
5 cups coarsely chopped red onions
4 cups thinly sliced leeks (about 4; white and pale green parts only)
2/3 cup dry red wine
1/3 cup balsamic vinegar
1/3 cup very finely chopped prosciutto (about 2 ounces)
2 tablespoons finely chopped fresh basil
1/4 teaspoon cayenne pepper
2 purchased 10-ounce fully baked thin pizza crusts
8 ounces Gorgonzola cheese, crumbled
1 tablespoon minced fresh rosemary
Preparation
Heat oil in heavy large pot over medium heat. Add onions and leeks and saute until tender, about 20 minutes. Add wine and vinegar. Cook until most of liquid evaporates and onions are brown, stirring frequently, about 20 minutes longer. Mix in prosciutto, basil and cayenne. Season to taste with salt and black pepper. (Can be made 2 days ahead. Cover and refrigerate.)
Preheat oven to 450°F. Place pizza crusts on 2 large baking sheets. Spoon onion mixture evenly atop crusts, leaving 1-inch border around edges. Sprinkle cheese and rosemary over onions.
Bake pizzas until cheese melts and begins to brown and crusts are crisp and golden, about 12 minutes. Cool on baking sheets 5 minutes. Cut into slices and serve.
from Epicurius.com
Menu 5/21
Pasta with Zucchini and Toasted Almonds / Sauteed spinanch
Greek Steak Pitas / Chips, fresh sliced veggies, and hummus
Grilled Chicken with Strawberry Avocado salsa (it's a pork recipe, but we have chicken!) / Salad / Bread
Ranch Hamburgers / Salad / Grilled Zucchini / French Fries
'Two Thumbs Up Pizza' / Salad
Greek Steak Pitas / Chips, fresh sliced veggies, and hummus
Grilled Chicken with Strawberry Avocado salsa (it's a pork recipe, but we have chicken!) / Salad / Bread
Ranch Hamburgers / Salad / Grilled Zucchini / French Fries
'Two Thumbs Up Pizza' / Salad
Monday, May 11, 2009
Macaroni and Cheese
Another comfort food...mmmm, mmmm... I usually add veggies and sometimes ham or chicken. Though this is also very good served with chicken strips. I think you can cut down on the butter.
Ingredients
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce (I use Sriracha)
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
1/2-1 cup of pureed veggies (carrots, sweet potato, cauliflower, etc.)
Preparation
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 5 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
Ingredients
1 (8-ounce) package dried elbow macaroni or favorite pasta (about 2 1/4 cups, uncooked)
1/4 cup (4 tablespoons) butter
1/4 cup all-purpose flour
2 cups milk
1 tablespoon whole-grain Dijon mustard
1/4 to 1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon hot sauce (I use Sriracha)
1 (8-ounce) package shredded sharp Cheddar cheese (about 2 cups)
1/2-1 cup of pureed veggies (carrots, sweet potato, cauliflower, etc.)
Preparation
1. Preheat oven to 350°.
2. Cook macaroni according to package directions. Drain and set aside. Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth. Cook 3 to 5 minutes, stirring constantly. Turn heat to medium; gradually whisk in milk, and cook over medium heat, stirring or whisking constantly until thickened, about 10 minutes. Stir in pasta, mustard, and next 5 ingredients, stirring just until cheese begins to melt.
3. Pour pasta mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake, uncovered, at 350° for 25 minutes or until bubbly and golden. Let stand 5 minutes before serving.
Weekly Menu
Menu for 5/11/09
Chicken Enchiladas / Black Beans / Salad
Chicken Pot Pie / Salad
Smoked Salmon Salad / Bread
Hamburgers / Sweet Potato Fries / Grilled Zucchini
Mac and Cheese with ham and veggies / Salad
BBQ Chicken (with BBQ Sauce) / Sweet Potato Fries / Grilled Zucchini
Tilapia with Thai Coconut Curry/ Brown Rice
Chicken Enchiladas / Black Beans / Salad
Chicken Pot Pie / Salad
Smoked Salmon Salad / Bread
Hamburgers / Sweet Potato Fries / Grilled Zucchini
Mac and Cheese with ham and veggies / Salad
BBQ Chicken (with BBQ Sauce) / Sweet Potato Fries / Grilled Zucchini
Tilapia with Thai Coconut Curry/ Brown Rice
Tuesday, May 5, 2009
Chicken Salad
Yummy! This recipe was passed on to me by Carol, and I followed her lead and made a few changes. I omitted the celery, and soaked the onions and tarragon in the vinegar for awhile before mixing the salad together. I used pecans instead of walnuts (because I like pecans better), and I used champagne wine vinegar instead of tarragon vinegar (because who has tarragon vinegar on hand?!).
Ingredients:
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts,toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Soak the shallots and tarragon in the vinegar for awhile.
Mix the chicken, vinegar mixture, mayo, salt and pepper. Stir in the grapes and nuts.
From epicurius.com
Ingredients:
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound)
1 cup walnuts,toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Soak the shallots and tarragon in the vinegar for awhile.
Mix the chicken, vinegar mixture, mayo, salt and pepper. Stir in the grapes and nuts.
From epicurius.com
Saturday, April 25, 2009
Pizza Dough
Ingredients:
3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt
In a food processor or kitchen aid with a dough hook, pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough. This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
3 1/2 cups flour
1 cup warm water
2 tablespoons yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt
In a food processor or kitchen aid with a dough hook, pour in warm water. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low for about 20 seconds. Add the yeast and mix on low for another 5 seconds. Add 1 cup of flour, mix on low for 10 seconds. Add the olive oil and mix until blended (about 15 or 20 seconds more). Add the rest of the flour (and any other additions) and mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.
Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.
After about 45 minutes the dough should have about doubled in size. Show it who's the boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.
You're now ready for the next step: Rolling out the dough. This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let the dough come to room temperature before using.
Friday, April 24, 2009
Broiled Tilapia with Thai Coconut Curry
This has been a favorite recipe of ours for awhile now...really good flavor. This week I am going to just make the sauce and throw in chicken instead of serving it over the fish.
Ingredients
1 teaspoon dark sesame oil, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets
Cooking spray
3 cups hot cooked basmati rice
4 lime wedges
Preparation
Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.
Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.
Nutritional Information
Calories:
506 (30% from fat)
Fat: 17.1g (sat 5.9g,mono 6g,poly 2.5g)
Protein: 29g
Carbohydrate: 56.6g
Fiber: 3.1g
Cholesterol: 82mg
Iron: 2.7mg
Sodium: 616mg
Calcium: 47mg
Cooking Light, SEPTEMBER 2002
Bow-tie Pasta Toss
This is a recipe that I just throw together...it is not at all exact. Use whatever veggies you have in whatever quantities you have.
Ingredients
1-2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup julienned carrot
1/2 cup broccoli florets
1/2 cup red bell pepper rings
1 can chopped tomatoes
1/4 cup chopped fresh basil
1/2 cup frozen green peas
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 cups chopped, cooked chicken (I use rotisserie)
2 cups hot cooked farfalle (1 1/2 cups uncooked bow tie pasta)
2 tablespoons grated fresh Parmesan cheese
Preparation
Heat oil in a large nonstick skillet over medium heat until hot. Add onion, carrot, broccoli and pepper; sauté 3 minutes (or until tender). Add garlic; saute 1 minute. Stir in chicken, tomatoes, basil, peas, salt, and pepper; heat through. Add pasta; toss well. Sprinkle with cheese.
Ingredients
1-2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup julienned carrot
1/2 cup broccoli florets
1/2 cup red bell pepper rings
1 can chopped tomatoes
1/4 cup chopped fresh basil
1/2 cup frozen green peas
1/4 teaspoon salt
1/8 teaspoon pepper
1-2 cups chopped, cooked chicken (I use rotisserie)
2 cups hot cooked farfalle (1 1/2 cups uncooked bow tie pasta)
2 tablespoons grated fresh Parmesan cheese
Preparation
Heat oil in a large nonstick skillet over medium heat until hot. Add onion, carrot, broccoli and pepper; sauté 3 minutes (or until tender). Add garlic; saute 1 minute. Stir in chicken, tomatoes, basil, peas, salt, and pepper; heat through. Add pasta; toss well. Sprinkle with cheese.
Thursday, April 23, 2009
Sauteed Chard with Red Pepper Flakes and Garlic
Ingredients
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
2 garlic cloves, coarsely chopped
15 cups coarsely chopped Swiss chard (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic to pan; sauté 30 seconds. Add chard; cook 3 minutes or until wilted. Stir in broth. Cover and cook 5 minutes or until tender. Sprinkle with juice.
Nutritional Information
Calories: 70 (36% from fat)
Fat: 2.8g (sat 0.4g,mono 1.8g,poly 0.4g)
Protein: 4.3g
Carbohydrate: 10.3g
Fiber: 3.8g
Cholesterol: 0.0mg
Iron: 4.2mg
Sodium: 484mg
Calcium: 122mg
Micol Negrin, Cooking Light, DECEMBER 2007
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
2 garlic cloves, coarsely chopped
15 cups coarsely chopped Swiss chard (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon fresh lemon juice
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add pepper and garlic to pan; sauté 30 seconds. Add chard; cook 3 minutes or until wilted. Stir in broth. Cover and cook 5 minutes or until tender. Sprinkle with juice.
Nutritional Information
Calories: 70 (36% from fat)
Fat: 2.8g (sat 0.4g,mono 1.8g,poly 0.4g)
Protein: 4.3g
Carbohydrate: 10.3g
Fiber: 3.8g
Cholesterol: 0.0mg
Iron: 4.2mg
Sodium: 484mg
Calcium: 122mg
Micol Negrin, Cooking Light, DECEMBER 2007
Sliders with Shallot-Dijon Relish
I made these recently and they are a great way to serve hamburgers to kids...they are just their size! The relish was good, and we all enjoyed these.
Ingredients
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
Cooking spray
3 tablespoons finely chopped shallots
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 (1-ounce) Parker House rolls (I used Sara Lee soft whole wheat rolls)
16 dill pickle chips
Preparation
1. Prepare grill to medium-high heat.
2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.
3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.
Nutritional Information
Calories: 167 (37% from fat)
Fat: 6.8g (sat 2.6g,mono 2.7g,poly 0.8g)
Protein: 10.8g
Carbohydrate: 14.2g
Fiber: 1g
Cholesterol: 23mg
Iron: 1.8mg
Sodium: 404mg
Calcium: 7mg
Elizabeth Karmel, Cooking Light, JUNE 2008
Ingredients
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
Cooking spray
3 tablespoons finely chopped shallots
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 (1-ounce) Parker House rolls (I used Sara Lee soft whole wheat rolls)
16 dill pickle chips
Preparation
1. Prepare grill to medium-high heat.
2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.
3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.
Nutritional Information
Calories: 167 (37% from fat)
Fat: 6.8g (sat 2.6g,mono 2.7g,poly 0.8g)
Protein: 10.8g
Carbohydrate: 14.2g
Fiber: 1g
Cholesterol: 23mg
Iron: 1.8mg
Sodium: 404mg
Calcium: 7mg
Elizabeth Karmel, Cooking Light, JUNE 2008
Spiced Wonton Chips
Thaw 8 wonton wrappers, if frozen.
Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl. Sprinkle wrappers evenly with five-spice powder mixture.
Bake at 450° for 3 minutes or just until crisp.
Cut wrappers in half diagonally; brush tops of wrappers evenly with 2 teaspoons dark sesame oil. Combine 1/4 teaspoon Chinese five-spice powder and 1/8 teaspoon salt in a small bowl. Sprinkle wrappers evenly with five-spice powder mixture.
Bake at 450° for 3 minutes or just until crisp.
Hoisin Flank Steak
Ingredients
3 tablespoons hoisin sauce
1 teaspoon bottled ground fresh ginger
1/2 teaspoon grated orange rind
1 (1-pound) flank steak, trimmed
Cooking spray
2 cups thinly sliced seeded peeled cucumber
1/4 cup thinly vertically sliced red onion
1/4 cup matchstick-cut carrot
1 tablespoon sugar
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/8 teaspoon salt
Preparation
1. Preheat broiler.
2. Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
3. Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad and spiced wonton chips.
Nutritional Information
Calories: 213
Fat: 7.7g (sat 2.9g,mono 2.8g,poly 0.3g)
Protein: 24.6g
Carbohydrate: 11.5g
Fiber: 0.7g
Cholesterol: 38mg
Iron: 1.7mg
Sodium: 501mg
Calcium: 30mg
David Bonom, Cooking Light, APRIL 2009
3 tablespoons hoisin sauce
1 teaspoon bottled ground fresh ginger
1/2 teaspoon grated orange rind
1 (1-pound) flank steak, trimmed
Cooking spray
2 cups thinly sliced seeded peeled cucumber
1/4 cup thinly vertically sliced red onion
1/4 cup matchstick-cut carrot
1 tablespoon sugar
1 tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons fish sauce
1/8 teaspoon salt
Preparation
1. Preheat broiler.
2. Combine first 3 ingredients in a small bowl. Brush steak with half of hoisin mixture. Place steak on a broiler pan coated with cooking spray. Broil 6 minutes. Turn steak over; brush with remaining hoisin mixture. Broil 6 minutes or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
3. Combine cucumber and remaining ingredients in a bowl; toss to combine. Cut steak diagonally across grain into thin slices. Serve with cucumber salad and spiced wonton chips.
Nutritional Information
Calories: 213
Fat: 7.7g (sat 2.9g,mono 2.8g,poly 0.3g)
Protein: 24.6g
Carbohydrate: 11.5g
Fiber: 0.7g
Cholesterol: 38mg
Iron: 1.7mg
Sodium: 501mg
Calcium: 30mg
David Bonom, Cooking Light, APRIL 2009
My new system
I just signed up for a new service to have organic produce delivered weekly. So--here's my attempt to organize myself and actually USE the food that is being delivered to me. I'll try to plan my menu for the week and put the recipes on here. These are in no particular order...I'll just make them as I feel like it.
For the week of 4/22:
Pulled Pork Sandwiches with homemade BBQ sauce / French Fries / Salad (made this yesterday...fantastic)
Coconut Curry Stir Fry with Chicken / Brown Rice (Adapting the fish recipe...just take out the fish and throw in some cooked chicken at the end)
Hoisin Flank Steak with Asian Cucumber Salad / Bread
Bowtie Pasta Toss / Sauteed Chard / Bread
Hamburgers / Grilled zucchini / French Fries
BBQ Pizza / Salad (Pizza dough link)
For the week of 4/22:
Pulled Pork Sandwiches with homemade BBQ sauce / French Fries / Salad (made this yesterday...fantastic)
Coconut Curry Stir Fry with Chicken / Brown Rice (Adapting the fish recipe...just take out the fish and throw in some cooked chicken at the end)
Hoisin Flank Steak with Asian Cucumber Salad / Bread
Bowtie Pasta Toss / Sauteed Chard / Bread
Hamburgers / Grilled zucchini / French Fries
BBQ Pizza / Salad (Pizza dough link)
Wednesday, April 22, 2009
BBQ Sauce
4 tablespoons unsalted butter
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Yield: about 3 cups sauce
1 1/2 cups finely chopped onions
6 cloves garlic, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Essence
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
6 tablespoons dark brown sugar
In a medium non-reactive saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, Essence, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes. Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight, non-reactive container.
Yield: about 3 cups sauce
Creole Seasoning
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
Pulled Pork Sandwiches
Ingredients
1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Essence
1 tablespoon salt
1 teaspoon cayenne pepper
Homemade Barbecue Sauce
10 to 12 sandwich buns
Directions
Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.
1 pork shoulder roast (Boston Butt or Picnic roast), about 6 to 8 pounds
4 teaspoons Essence
1 tablespoon salt
1 teaspoon cayenne pepper
Homemade Barbecue Sauce
10 to 12 sandwich buns
Directions
Remove the pork from the refrigerator and let it come to room temperature before proceeding. Preheat the oven to 300 degrees F.
Line a roasting pan with aluminum foil. Season the roast well on all sides with the Essence, salt, and cayenne pepper. Place a roasting rack inside the roasting pan and place the seasoned pork on the rack, fat side up. Cover with aluminum foil and bake for 4 hours.
Remove the foil from the roast and continue to bake until the roast is very tender and will pull apart easily with a fork, about 2 hours longer. Remove the pork from the oven and set aside to cool slightly. Remove any excess fat from the roast and discard if desired; I just love the crunchy bits of skin left on top! Using 2 forks or your hands, shred the pork into bite-sized pieces. Serve with sauce and buns to make sandwiches.
Tuesday, April 21, 2009
Sweet Potatoes
Sweet potatoes are seriously one of the easiest things to cook--AND they are good for you!! We've been eating more of them around here since I realized how easy they are.
Here's what you do:
Turn on your oven to some temperature (maybe 400?), put the sweet potatoes in a baking dish, and bake them until they are soft. This takes somewhere around an hour depending on your temperature. You can test the doneness by sticking a fork in the potato. The outside will be a bit crusty and the inside will feel nice and mushy.
Cut the potatoes in half, and squeeze the flesh into a bowl (be careful, they are very hot!).
To be simple add (per one or two potatoes):
1/4 tsp cinnamon
1/4 tsp nutmeg
2-3 tablespoons milk
To be a little fancier add:
2-3 tablespoons milk
1 tablespoon brown sugar
1/8 tsp salt
and then top with a mixture of:
1 tablespoon softened butter
1-2 tablespoons chopped pecans
1/4 tsp cinnamon
Stir everything all up and you are done!
Here's what you do:
Turn on your oven to some temperature (maybe 400?), put the sweet potatoes in a baking dish, and bake them until they are soft. This takes somewhere around an hour depending on your temperature. You can test the doneness by sticking a fork in the potato. The outside will be a bit crusty and the inside will feel nice and mushy.
Cut the potatoes in half, and squeeze the flesh into a bowl (be careful, they are very hot!).
To be simple add (per one or two potatoes):
1/4 tsp cinnamon
1/4 tsp nutmeg
2-3 tablespoons milk
To be a little fancier add:
2-3 tablespoons milk
1 tablespoon brown sugar
1/8 tsp salt
and then top with a mixture of:
1 tablespoon softened butter
1-2 tablespoons chopped pecans
1/4 tsp cinnamon
Stir everything all up and you are done!
Spice Rubbed Pork Tenderloin
Yum! This was good. I have made this with both a tenderloin and a loin, and the tenderloin was definitely better. For the loin I doubled the spices, but probably should have tripled. I also grilled this. I started it on med-high heat, seared both sides, and then turned the burners down to low and cooked it the rest of the way (using a meat thermometer to about 160). I think you are supposed to leave the burners on medium and then move the meat to the side of the grill that is off, but I needed it to cook a little faster than that. Anyway--it's a good recipe!
Ingredients
1 teaspoon sugar
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon freshly ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
Preparation
1. Preheat oven to 350°.
2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
3. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices.
Nutritional Information
Calories: 166
Fat: 6.3g (sat 1.7g,mono 3.4g,poly 0.7g)
Protein: 24g
Carbohydrate: 2.1g
Fiber: 0.5g
Cholesterol: 74mg
Iron: 1.7mg
Sodium: 500mg
Calcium: 13mg
David Bonom, Cooking Light, MARCH 2009
Ingredients
1 teaspoon sugar
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon freshly ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
Preparation
1. Preheat oven to 350°.
2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.
3. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices.
Nutritional Information
Calories: 166
Fat: 6.3g (sat 1.7g,mono 3.4g,poly 0.7g)
Protein: 24g
Carbohydrate: 2.1g
Fiber: 0.5g
Cholesterol: 74mg
Iron: 1.7mg
Sodium: 500mg
Calcium: 13mg
David Bonom, Cooking Light, MARCH 2009
Sweet Orange Salmon
This was pretty good. Still not quite as good as the Teryaki recipe (in my opinion), but good nonetheless. This would also make a good rub for pork tenderloin. Instead of broiling, I grilled--just because I like to use my grill.
Ingredients
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon grated orange rind (I skipped this and added a couple of tsp of fresh squeezed orange juice)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray
Preparation
Preheat broiler.
Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.
Nutritional Information
Calories: 303 (39% from fat)
Fat: 13.3g (sat 3.1g,mono 5.7g,poly 3.2g)
Protein: 36.2g
Carbohydrate: 7.5g
Fiber: 0.5g
Cholesterol: 87mg
Iron: 1mg
Sodium: 235mg
Calcium: 33mg
Robyn Webb, Cooking Light, MAY 2005
Ingredients
2 tablespoons brown sugar
1 teaspoon chili powder
1/2 teaspoon grated orange rind (I skipped this and added a couple of tsp of fresh squeezed orange juice)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray
Preparation
Preheat broiler.
Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.
Nutritional Information
Calories: 303 (39% from fat)
Fat: 13.3g (sat 3.1g,mono 5.7g,poly 3.2g)
Protein: 36.2g
Carbohydrate: 7.5g
Fiber: 0.5g
Cholesterol: 87mg
Iron: 1mg
Sodium: 235mg
Calcium: 33mg
Robyn Webb, Cooking Light, MAY 2005
Caramelized Onion and Cornbread Stuffing
I have always loved stuffing (just ask my mom), but I think I found my new favorite recipe. We had a bunch of cornbread left over from something last week, so I whipped up some of this deliciousness. Mmmm....we'll definitely have this again.
Ingredients
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped (I used dried, rubbed sage since that is what I had)
1 egg
1/4 cup heavy cream (I used half and half)
1/4 cup chicken stock
Salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
From Food Network, Tyler Florence
Ingredients
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped (I used dried, rubbed sage since that is what I had)
1 egg
1/4 cup heavy cream (I used half and half)
1/4 cup chicken stock
Salt and freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.
From Food Network, Tyler Florence
Saturday, April 4, 2009
Black Bean Soup
I don't remember where I found this recipe, but it's a good one. I usually have all of these ingredients on hand, so it's easy to make when we haven't been to the store in awhile. Plus it's quick...and who doesn't like that?!
2 cans black beans, drained
1 t olive oil
1 onion, diced
6 cloves garlic, diced
1 red pepper, diced
1/4 t chili powder
4-8 slices of thinly sliced ham (I used black forest)
1 large tub of your favorite fresh salsa
4-5 c chicken stock
1/2 c frozen corn
hot sauce
juice of 1 lime
Heat 1 teaspoon of olive oil in a large pot. Add in onion, red pepper, and garlic and sautee for a few minutes until translucent. Add in ham and chipotle powder and sautee for 1-2 min. Add beans, salsa and cover with chicken stock. Cover pot and cook over medium-low heat for 10-15 minutes.
Turn down the heat to a low simmer. Use a potato masher and mash up the beans until the soup thickens. Add in corn, hot sauce and the lime juice and give everything a good stir. Simmer for a few additional minutes until everything is heated through.
2 cans black beans, drained
1 t olive oil
1 onion, diced
6 cloves garlic, diced
1 red pepper, diced
1/4 t chili powder
4-8 slices of thinly sliced ham (I used black forest)
1 large tub of your favorite fresh salsa
4-5 c chicken stock
1/2 c frozen corn
hot sauce
juice of 1 lime
Heat 1 teaspoon of olive oil in a large pot. Add in onion, red pepper, and garlic and sautee for a few minutes until translucent. Add in ham and chipotle powder and sautee for 1-2 min. Add beans, salsa and cover with chicken stock. Cover pot and cook over medium-low heat for 10-15 minutes.
Turn down the heat to a low simmer. Use a potato masher and mash up the beans until the soup thickens. Add in corn, hot sauce and the lime juice and give everything a good stir. Simmer for a few additional minutes until everything is heated through.
Wednesday, March 11, 2009
Banana Bread
I love my mom's banana bread recipe and have never found a recipe that I like even nearly as much. Here's the problem, though. 1 CUP OF OIL!! I know. That is a lot of oil. So, the girls and I baked banana bread yesterday and used this recipe--and I actually think it's pretty good. I didn't have yogurt, so I substituted buttermilk. Is that even a real substitution? I don't know, but it seemed to work. I had to bake it an extra 10 minutes, and I covered the top with foil for the last 20 minutes. I think if I did it like that again, I would turn the heat down a bit as well since the crust is a little too brown for my taste. Anyway, it's pretty good and WAY better for you than the other recipe!
From Cooking Light (of course)
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas) --I used four kinda small ones
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 187 (21% from fat)
Fat: 4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
Protein: 3.3g
Carbohydrate: 34.4g
Fiber: 1.1g
Cholesterol: 40mg
Iron: 1mg
Sodium: 198mg
Calcium: 20mg
Cooking Light, SEPTEMBER 2003
From Cooking Light (of course)
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas) --I used four kinda small ones
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray
Preparation
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 187 (21% from fat)
Fat: 4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
Protein: 3.3g
Carbohydrate: 34.4g
Fiber: 1.1g
Cholesterol: 40mg
Iron: 1mg
Sodium: 198mg
Calcium: 20mg
Cooking Light, SEPTEMBER 2003
Monday, March 9, 2009
Sugared Pecans
We love salad around here. Any kind of salad with a combination of cheese, nuts and fruit is our favorite. I found this awesome recipe for candied pecans....oh they are so good! I used about half of the cayenne pepper.
1/2 cup sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pecans, lightly toasted
Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.
1/2 cup sugar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup pecans, lightly toasted
Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.
Teriyaki Marinade
This was maybe the best salmon I have ever had. Shannon is a fabulous cook and is always providing us with wonderful meals. She served us this salmon with a great salad for our Valentine's celebration this year since we arrived for our visit on Valentine's Day. Seriously. This is GOOD.
1.5 cup soy sauce
1/3 cup mirin (Japanese wine)
6 T sugar
3 garlic cloves, minced/pressed
1 T minced/grated ginger root
Let salmon reach room temperature. Marinate for 2 hours (I did 4) prior to cooking. BBQ or broil.
1.5 cup soy sauce
1/3 cup mirin (Japanese wine)
6 T sugar
3 garlic cloves, minced/pressed
1 T minced/grated ginger root
Let salmon reach room temperature. Marinate for 2 hours (I did 4) prior to cooking. BBQ or broil.
Mexican Chicken Soup
This soup is so great. Shannon served it to us while we were visiting her a couple of weeks ago and I loved it...even though I put in the full amount of red pepper and it was a bit spicy!! Thanks for the great recipe, Shannon!
1 lb chicken breast (chopped) (I use rotisserie. Mmm.)
1 med onion, (chopped)
1.5 tsp garlic powder
1 T oil
2 15.5 oz cans Great Northern Beans, drained
1 14.5 oz can chicken broth
2 4 oz cans chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 t pepper
1/2 tsp (or less) cayenne pepper
1-2 cups jack cheese
1 cup sour cream
1/2 cup cream
Saute chicken and onion in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add cheese until melted. Add sour cream and cream. Serve with crushed tortilla chips.
1 lb chicken breast (chopped) (I use rotisserie. Mmm.)
1 med onion, (chopped)
1.5 tsp garlic powder
1 T oil
2 15.5 oz cans Great Northern Beans, drained
1 14.5 oz can chicken broth
2 4 oz cans chopped green chiles
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 t pepper
1/2 tsp (or less) cayenne pepper
1-2 cups jack cheese
1 cup sour cream
1/2 cup cream
Saute chicken and onion in oil. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Add cheese until melted. Add sour cream and cream. Serve with crushed tortilla chips.
Asian Chicken Salad
From my friend Shannon who is so much fun to cook with...
Pasta Salad
8 oz. bow tie pasta, cooked
3 cups shredded, cooked chicken (again, rotisserie is the best)
1/4 cup toasted sesame seeds
1/3 cup diced green onion
6 cups fresh spinach
1/3 cup toasted sliced or slivered almonds
2 small cans of mandarin oranges
Dressing
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup white wine vinegar
1 tsp sesame oil
3 T sugar
1/4 tsp pepper
Combine cooked pasta, chicken and half of the dressing (can be done the night before). Combine the rest of the ingredients right before serving.
Pasta Salad
8 oz. bow tie pasta, cooked
3 cups shredded, cooked chicken (again, rotisserie is the best)
1/4 cup toasted sesame seeds
1/3 cup diced green onion
6 cups fresh spinach
1/3 cup toasted sliced or slivered almonds
2 small cans of mandarin oranges
Dressing
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup white wine vinegar
1 tsp sesame oil
3 T sugar
1/4 tsp pepper
Combine cooked pasta, chicken and half of the dressing (can be done the night before). Combine the rest of the ingredients right before serving.
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