Sunday, March 1, 2015

Minced Beef with Bok Choy and Fried Egg

So D made this.  He said it was a little more intense in making than a usual CL recipe.  Something about how to keep the Bok Choy warm.

It was good though.  D used 1lb of ground beef because we have long figured out that 1lb in Kroger terms equals 15oz on a good day, but we got some marked down, and had a coupon so we had it in the freezer.  So there's that.

We can't have as lunch left overs (at work) because of the egg.  But still we would have again.  D said next time though, he would cut the Bok Choy and stir fry it with the meat.  Sounds good to me.

Minced Beef with Bok Choy and Fried Egg

For a little extra heat and a pop of color, drizzle a few drops of Sriracha over the eggs right before serving.

Yield: Serves 4 (serving size: 1/2 cup beef, 1/2 cup rice, 3 pieces bok choy, and 1 egg)

Ingredients
2 1/2 teaspoons sugar
2 1/2 teaspoons Thai chile paste
Photo by ALB
2 1/2 teaspoons fish sauce
2 1/2 teaspoons lower-sodium soy sauce
2 tablespoons canola oil, divided
3 garlic cloves, minced
12 ounces 90% lean ground beef
3/4 teaspoon crushed dried Thai chile or crushed red pepper
3 small baby bok choy, cut lengthwise into quarters
4 large eggs
2 cups cooked brown rice

Preparation
1. Combine first 4 ingredients in a small bowl.

2. Heat a large cast-iron skillet or wok over high heat. Add 2 teaspoons oil; swirl to coat. Add garlic; stir-fry 10 seconds. Add beef to pan; stir-fry 2 minutes or until beef is done. Stir in soy mixture; cook 30 seconds or until sauce thickens slightly. Place on a plate; keep warm. Add 1 1/2 teaspoons oil and crushed red pepper to pan; cook for 10 seconds. Add bok choy; stir-fry 2 minutes or until crisp-tender. Place on plate with beef.

3. Wipe pan clean with a paper towel. Heat remaining 2 1/2 teaspoons oil in pan over medium heat; swirl to coat. Crack eggs, 1 at a time, into pan; cook 2 minutes. Cover pan, and cook 1 minute or until whites are set. Divide rice, beef, and bok choy among 4 bowls. Top each dish with 1 egg.

Nutritional Information
Calories: 420; Fat: 21.4g; Saturated fat: 5.7g; Monounsaturated fat: 10.3g; Polyunsaturated fat: 3.7g; Protein: 28g; Carbohydrate: 29g; Fiber: 3g; Cholesterol: 241mg; Iron: 4mg; Sodium: 675mg; Calcium: 144mg

Cooking Light, March 2015

Braised Lamb Shanks

The other day, Lamb Shanks were marked down at Kroger, so D and I bought 4.  Then D found this recipe.  I was a bit unsure of the Gremolata because of the whole fruit and meat thing, but it worked.

The lamb had a very good flavor and the gremolata gave it a good bite.  I would have again.

I tried to compute the NI, but honestly I'm not sure.  We had a ton of sauce left (like over 1/2 of what was there), it's hard to figure out if lamb is computed with or without the bone, etc.  So the calories are somewhere between 450 and 2500 calories (see why I gave up?)

After weighing the left over bones but not really knowing how much exactly we started with, I guestimated 700 calories and called it a day.

We had with rice and Roasted Cauliflower with Browned Butter.  We would have again.

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Total Time: 5 hr 50 min
Prep: 20 min; Inactive: 2 hr 30 min; Cook: 3 hr
Yield:4 servings
Level:Easy

Ingredients
Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
Photo by ALB
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata

Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish

Directions
Preheat the oven to 400 degrees F.

Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.

Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.

Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.

Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.

Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.

Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata.

Call yourself a superstar!!!

Gremolata:
In a small bowl, combine all ingredients and set aside until ready to use.

Recipe courtesy Anne Burrell Read

Friday, February 27, 2015

Beef Chorizo Tacos with Cabbage Slaw

So it didn't taste like chorizo to me, but it was good.  D made it while I was getting my haircut.  So less than 30 minutes.

The beef mixture tasted like a more flavorful taco packet flavoring without the worry of getting a headache.  The crunch from the slaw was nice.  D said it was rather easy to make.  He might add a jalapeno next time.

We would have again.  We had with with a sprinkle of cheese, some sour cream and  Refried Beans with Chipotle.

Beef Chorizo Tacos with Cabbage Slaw

Each person gets three filling tacos for a satisfying meal full of fresh veggie crunch. Garlic, paprika, cumin, and vinegar turn ground beef into near-instant Mexican-style chorizo, much leaner than the traditional pork version.

Cost for 4: $8.37
Yield: Serves 4 (serving size: 3 tacos)

Ingredients
4 cups very thinly sliced red cabbage
1/3 cup cilantro leaves
Photo by ALB
3 tablespoons white vinegar, divided
3 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon black pepper
5 garlic cloves, finely chopped
1 pound 90% lean ground sirloin
12 (6-inch) corn tortillas

Preparation
1. Combine cabbage and cilantro in a medium bowl.

2. Combine 1 tablespoon vinegar, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl, stirring with a fork or whisk.

3. Drizzle vinegar ­mixture over cabbage mixture; toss well to combine. Set aside.

4. Combine remaining 2 tablespoons vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, paprika, cumin, pepper, and garlic, stirring well with a fork or whisk.

5. Heat a large nonstick ­skillet over ­medium-high heat. Add beef; cook 5 minutes or until browned and done, stirring to crumble.

6. Stir in vinegar-spice mixture; cook 2 minutes or until liquid almost evaporates.

7. Heat tortillas over medium-high heat directly on the eye of a gas or electric burner or in a skillet for about 10 ­seconds on each side or until lightly charred.

8. Spoon about 1/4 cup beef mixture and 1/4 cup slaw into each tortilla.

Nutritional Information
Calories: 443 Fat: 23.5g; Saturated fat: 6.1g; Monounsaturated fat: 12.4g; Polyunsaturated fat: 2.4g; Protein: 27g; Carbohydrate: 34g; Fiber: 6g; Cholesterol: 74mg; Iron: 4mg; Sodium: 549mg; Calcium: 91mg

Cooking Light, MARCH 2015

Artichoke and Spinach Strata

This was a huge disappointment.  It was flavorless.  D contemplated putting salt in it, but didn't.  Although since he added chicken to it, he did salt the chicken.  Overall, we both thought maybe ham or bacon would be good, but there are so many other recipes out there...

We won't have again. And the left-overs are sitting in the fridge...

Artichoke and Spinach Strata

Thaw the artichoke hearts according to microwave directions, or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese.

Yield: Serves 6 (serving size: about 1 1/3 cups)

Ingredients
1 (10-ounce) package frozen spinach
3 green onions, chopped (white and light green parts only)
1 (9-ounce) package frozen artichoke hearts, thawed and drained
8 ounces whole-wheat sourdough bread, crusts removed and cubed (about 5 cups)
4 ounces reduced-fat Monterey Jack cheese, shredded (about 1 cup)
Cooking spray
Photo byALB
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 3/4 cups 1% low-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs

Preparation
1. Preheat oven to 375°.

2. Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry.

3. Combine spinach and next 4 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.

4. Combine milk, Dijon, pepper, nutmeg, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

Nutritional Information
Calories: 292; Fat: 11.3g; Saturated fat: 4.7g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 0.8g; Protein: 19g; Carbohydrate: 28g; Fiber: 6g; Cholesterol: 145mg; Iron: 3mg; Sodium: 584mg; Calcium: 405mg

Cooking Light, MARCH 2015

Monday, February 23, 2015

Red Beans and Rice

Mardi Gras was last week. My friend had us over to celebrate on Sunday (who needs a calendar to celebrate when you feel like it)? He mentioned he was having a Turducken and well since I can't eat turkey, I offered to bring something I could eat (I missed where he said he was making gumbo...more because Turducken is one of those foods I want to try, and am slightly jealous of the people who do get to have it).

Anyway, D and I started assembling the ingredients on Saturday. We went to the butcher for the Tasso and Andouille (and have a beer). We soaked the red beans for over 16 hours. On Sunday we bought the rest of the ingredients at Kroger.

Then I started making it. It was pretty easy to do. Of course I doubled the recipe, but my notes are going to be pertaining to the 8 servings it served. The smell through out the house was incredible. The beans were still hard after 16 hours, but softened in the boiling stock.

For the party, it was well received. And the portions are huge. And I still want some turducken.

Will definitely have again. I think the NI is a little high. I had trouble figuring out what a pound of Ham Hocks equalled in calories. I think the NI was based on it without the bone. 1 pound of bone-in ham hock resulted in .5 lb of meat, which is what I used).

Red Beans and Rice

Recipe adapted from Emeril Lagasse
Total Time: 2 hr 50 min; Prep: 20 min; Cook: 2 hr 30 min
Yield: 8 servings
Level: Intermediate

Ingredients
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease (used 2 TBSP of vegetable oil)
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves 2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces (used andouille)
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water (used 6 C of chicken broth)
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute.

Photo by ALB

Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Al's Note: After 90 minutes, slit the ham hocks.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. (Al's Note: Remove the ham hocks and if still on the bone, take out, put on a cutting board, chop the meat and add the meat back in). Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Photo by ALB

Serve over rice and garnish with green onions.

Nutritional Information from My Fitness Pal
Calories: 447; Total Fat: 18 g; Saturated Fat: 5 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 52 mg; Sodium: 1430 mg; Potassium: 154 mg; Total Carbohydrate: 69 g; Dietary Fiber: 28 g; Sugars: 4 g; Protein: 30 g

Ingredients Used
1.50 cup(s), Onions - Raw
0.75 cup(s), Celery - Raw
0.75 cup(s), Peppers - Sweet, green, raw
0.50 tsp(s), Spices - Salt, table
0.50 tsp(s), Spices - Pepper, black
0.06 tsp(s), Ground Cayenne Red Pepper (Gourmet Collection)
2.00 tbsp(s), Parsley - Raw
0.50 lb(s), Andouille Smoked Sausage
3.00 tbsp(s), Garlic - Raw
4.00 cup(s), Rice - White, long-grain, regular, cooked
0.25 cup(s), Onions - Young green, tops only
1.00 lb(s), Red Beans - Dry
0.33 lb(s), Cajun Spicy Ham
2.00 tbsp, Oil - Vegetable, canola
2.00 tsp, Spices - Thyme, fresh
8.00 oz (112g), Ham Hock
3.00 leaf, Bay Leaf
6.00 cup (240ml), Chicken Broth 1 Cup

Recipe courtesy Emeril Lagasse, 2001

Wednesday, February 18, 2015

Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

I'm always looking for a new way to make Chicken Salad, so when I saw this one, I pinned it.  I showed it to D and he said ok.  I actually suggested bread for sandwiches.

It was really tangy, and good. And the portion was huge.  D said if he had made it as a lettuce wrap he definitely would use more than 1 leaf per serving.  More like 12.  And as you can see in the picture we added tomatoes and forgot lettuce.

We would have again. We had with tater tots.

Feel-Good Chicken, Cannellini Bean, and Artichoke Salad

Good to Know: Since cannellini beans and antioxidant-packed artichokes are both rich in fiber, this salad can be a filling meal.

Ingredients
2 tablespoons olive oil
Photo by ALB
1 large red onion, chopped
2 garlic cloves, finely minced
12 ounces skinless boneless chicken breast, diced
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15-ounce) can low-sodium cannellini beans, rinsed and drained
1 (6-ounce) jar water-packed artichoke hearts, rinsed, drained, and chopped
4 butterhead lettuce leaves
Garnish: 1 1/2 teaspoons chopped fresh dill
(Added tomatoes and bread)

Preparation
Heat olive oil in a large skillet over medium-high heat for 1 minute. Add onion to pan; cook until soft (4-5 minutes). Add garlic to pan; cook 2 minutes. Add chicken, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; sauté until cooked through (3-4 minutes). Transfer to a plate to cool. Combine mayonnaise, lemon juice, 1 tablespoon chopped fresh dill, turmeric, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl; whisk well. Add cannellini beans, artichoke hearts, and chicken mixture to bowl, stirring to combine. Chill 1 hour. Place chicken salad evenly into butterhead lettuce leaves; garnish with 1 1/2 teaspoons chopped fresh dill.

Nutritional Information (without Tomatoes and Bread)
Calories: 308; Fat: 13g; Saturated fat: 2g; Monounsaturated fat: 7g; Polyunsaturated fat: 3g; Protein: 24g; Carbohydrates: 23g; Fiber: 5g; Cholesterol: 51mg; Iron: 3mg; Sodium: 502mg; Calcium: 61mg

Health Magazine

Sunday, February 15, 2015

Creamy Broccoli-Bacon Bake

For Valentine's Day, D grilled some steaks.  He was going to bake some potatoes, and grill a Caesar Salad.  Then we started talking, ad I mentioned this recipe.  He looked at it and decided to make this instead of potatoes.

It stayed very hot throughout dinner.  It was very good.

I forgot to get a picture after it came out of the oven, but got one before.

Will have again.

Creamy Broccoli-Bacon Bake

Time: Prep: 20 min; Total: 45 min
Servings: 8 servings, 1/2 cup each

Ingredients
6 cups small broccoli florets
Photo by ALB
2 carrots, sliced
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread (used 1/3 Fat)
2 Tbsp. milk
1 tsp. garlic powder
2 green onions, sliced
3/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
4 slices OSCAR MAYER Fully Cooked Bacon, chopped (cooked some bacon we had)

Preparation
Heat oven to 425°F.

Add broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.

Return cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.

Spoon into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.

Bake 25 min. or until heated through, uncovering for the last 5 min. (left uncovered the whole time)

Nutritional Information
Calories: 160; Total fat: 12 g; Saturated fat: 7 g; Cholesterol: 35 mg; Sodium: 270 mg; Carbohydrate: 7 g; Dietary fiber: 2 g; Sugars: 2 g; Protein: 7 g

From the Kraft Website