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.
Saturday, April 25, 2009
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.
Subscribe to:
Posts (Atom)