Monday, March 30, 2015

St. Patty (Paddy) Cheeseburgers with Cabbage on Rye

So this recipe came up on St. Patrick's Day. I cringed at the "Patty" not "Paddy" but got over it. Maybe it is a play on Burger Patty. Who knows? I liked these better than D did. Neither of us tasted the bacon.

We would have again, but we would make some changes to improve the flavor and to reduce the calories. Reduce the beef to 1 pound, use 4 pieces of bacon and just put on top, not mix. Also as a leftover, the cabbage dressing lost a bit of flavor. So add some more vinegar the next day.

But we would have again. We had with Tater Tots.

St. Patty  (Paddy) Cheeseburgers with Cabbage on Rye

Adapted from Jamie Purviance from Weber

Serves: 4
Prep time: 30 minutes, plus 1 hour to freeze the bacon | Grilling time: 8 to 10 minutes
Special equipment: grill-proof griddle

Photo by ALB
INGREDIENTS
2 tablespoons mayonnaise (used low-fat Hellman's)
1 tablespoon cider vinegar
½ teaspoon dried dill weed
Kosher salt (used 1 tsp)
Freshly ground black pepper (used 1/4 tsp)
1 cup coarsely grated green cabbage
3 thin slices lean, meaty bacon, frozen then finely chopped
1½ pounds ground chuck (80% lean) (used 90%)
8 small slices rye bread (used Pepperidge Farms Jewish Rye)
4 slices sharp cheddar cheese (used Sargento Sharp Cheddar Slices)
Mustard (optional)

INSTRUCTIONS
In a medium bowl mix the mayonnaise, vinegar, dill weed, ¼ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and mix well. Cover and refrigerate.

Freeze the bacon slices for 1 hour, and then chop as finely as possible. Mix the bacon, ground chuck, ½ teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about ¾ inch thick and shaped to fit the bread slices or slightly larger. With your thumb or the back of a spoon, make a shallow indention about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

Prepare the grill for direct cooking over medium-high heat (about 400°F) and preheat a grill-proof griddle for about 5 minutes.

Grill the patties on the griddle over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the bread slices on the cooking grates over direct heat, turning once.

Top four bread slices each with mustard (if using), a patty, cabbage, and another bread slice. Serve right away.

Nutritional Information (From My Fitness Pal)
Calories: 593; Total Fat: 32g; Saturated Fat: 13g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Trans Fat: 1g; Cholesterol: 152mg; Sodium: 1069mg; Potassium: 605mg; Total Carbohydrate: 32g; Dietary Fiber: 5g; Sugars: 3g; Protein: 51g

Wednesday, March 25, 2015

Cauliflower Gratin with Queso Cotija

We had bought Cotija Cheese last week and were looking for recipes to use it up.  I found this recipe, which since it is Cauliflower and Cheese, I was all over. I showed D; he said ok.

It took a long time.  D said next time he would blend the Cotija with the cream.  The original recipe called for salt and pepper but D didn't use any.

We would have again.

Cauliflower Gratin with Queso Cotija

Adapted from Sunset
Yield: 8 servings

Photo by ALB
Ingredients
2 heads cauliflower (3 lb. total), rinsed
3/4 cup whipping cream
1/4 teaspoon cayenne
1 pound fresh poblano chiles, roasted, peeled, seeded, and cut into strips
5 ounces cotija cheese, shredded

Preparation
1. In a 6- to 8-quart pan over high heat, bring 3 quarts water to a boil. Meanwhile, trim and discard leaves from cauliflower; separate heads into florets. Slice florets 1/4 inch thick. Add sliced cauliflower to boiling water and cook until tender-crisp, 2 to 3 minutes. Drain and rinse under cold water; drain well.

2. In a glass measure, stir together cream and cayenne. Line bottom of a shallow 3 1/2- to 4-quart baking dish with a fourth of the cauliflower slices. Drizzle a fourth of the cream mixture over cauliflower. Sprinkle lightly with salt and pepper and top evenly with a fourth of the poblano chile strips and cotija cheese. Repeat three times to layer gratin, ending with cheese.

3. Bake in a 450° oven until cheese is browned and cauliflower is tender when pierced, about 30 minutes. Let stand 10 to 15 minutes before serving.

Nutritional Information from My Fitness Pal
Calories: 192; Total Fat: 13 g; Saturated Fat: 8 g; Monounsaturated: Fat 2 g; Polyunsaturated: Fat 1 g; Trans Fat: 0 g; Cholesterol: 40 mg; Sodium: 230 mg; Potassium: 634 mg; Total Carbohydrate: 14 g; Dietary Fiber: 5; Sugars: 5 g; Protein: 8 g

Tuesday, March 24, 2015

Doritos Taco Salad

Another one I found on Pinterest.

D made it and it was really fast to make. It was quite bright to look at. And it was very tasty. It reminded me of Taco Salad where you always leave the shell on the plate and want it but your pants say no. But after a run, this was really good.

D and I both liked it. We didn't use the dressing because we both thought it was weird. D used Chipotle Ranch Dressing and I used Salsa and Sour Cream. We would have again.

Doritos Taco Salad

Adapted by EMILY BITES
Servings: 3

Photo by ALB

Ingredients
3/4 lb 90% lean ground beef*
3/4 (1.25 oz) packet reduced sodium taco seasoning*
1 medium-large head of iceberg lettuce, chopped into bite sized pieces
1 medium-large tomato, diced
3 oz 2% sharp cheddar cheese, shredded (such as Cabot)
3 oz nacho cheese Doritos, broken up a bit into bite sized pieces

Dressing of Choice or Salsa (not included in Nutritional Information)

Directions
Brown the ground beef in a skillet over medium heat, breaking it up into pieces with a wooden spoon. Add the packet of taco seasoning and stir until well coated. Set aside.*

In a large serving bowl, combine the lettuce, tomatoes, cheese and ground beef. When ready to serve, add the Doritos and dressing and toss to coat.

Nutrition Information (from My Fitness Pal)
Calories: 509; Total Fat: 29 g; Saturated Fat: 11 g; Monounsaturated Fat: 5 g; Polyunsaturated Fat: 0 g; Trans Fat: 1 g; Cholesterol: 99 mg; Sodium: 873 mg; Potassium: 492 mg; Total Carbohydrate: 31 g; Dietary Fiber: 5 g; Sugars: 5 g; Protein: 33 g

*D actually used 1 lb of meat and 1 packet of seasoning, and put 1/4 of the meat away for another use (tacos).

Sunday, March 22, 2015

Chicken Enchilada Skillet

This recipe is another Pinterest find.  I love enchilada sauce so I've wanted to have it for awhile.  D agreed so he made it.

I think this is a base recipe, and it could use some tweaking.  D didn't use rotisserie chicken (which we suspect was used because we couldn't get the calories remotely near the ones called out.).  He sauteed a pound of chicken breast with some Southwest Seasoning.  Also next time I'm going to check the tomato sauce...it seemed to have sugar in it.  Maybe just use 2 cans of Rotel and be done with it.  And add some cilantro.

I think having again, with some tweaking would work.  D said it was simple to make.

We had with a salad.

Chicken Enchilada Skillet

The flavor of an enchilada recipe made quickly in a skillet with torn corn tortillas, cooked chicken, zesty tomatoes and sauce with cheese 

Adapted from Ready Set Eat
Hands On: 20 | Total: 20 | Makes: 6 servings (1 cup each) (we had 4 servings)

Photo by ALB
Ingredients
PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken (3 cups = about 12 oz) (used 1 lb sauteed chicken breast with SW seasoning)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (10 oz each) red enchilada sauce
1 can (8 oz each) Hunt's® Tomato Sauce
1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Directions
Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.

Pour undrained tomatoes and enchilada and tomato sauces over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately.

Nutritional Information
from My Fitness Pal with my changes
Calories: 398, Total Fat: 12 g; Saturated Fat: 6 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 80 mg; Sodium: 1470 mg; Potassium: 278 mg; Total Carbohydrate: 32 g; Dietary Fiber: 5 g; Sugars: 5 g; Protein: 31 g

Tuesday, March 17, 2015

Sausage With Tangy Caraway Cabbage

When it's St. Patrick's Day, don't you always have Kielbasa and Sauerkraut?  Yeah, so that's what we had.  I found this recipe on Real Simple, and usually their recipes are exactly that.  This was no exception.

We adapted the recipe because we didn't use as much Olive Oil, and the Kielbasa only came in 14 oz packages, not 1 lb packages.  Then we both were very hungry so we made it 3 servings.  So I'm sure you could make it less calories making it 4, and even if you went with non-beef Kielbasa.

Anyway this was very good.  We had with regular bread, and if you threw cabbage on it, it tasted rye.  I really liked it.  D said it was very easy to make.  Would have again.

Sausage With Tangy Caraway Cabbage

Adapted from Real Simple
Hands-On Time: 25 minutes
Total Time: 25 minutes
Serves 3
Photo by ALB

Ingredients
2 tablespoons olive oil 14 oz. kielbasa, cut into 2-inch pieces
1 large onion, thinly sliced
1 16-ounce bag coleslaw mix
1/2 teaspoon caraway seeds
kosher salt and black pepper
3/4 cup dry white wine
2 tablespoons white wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
bread and whole-grain mustard, for serving (not included in Nutritional Information)

Directions
Heat 1 teaspoon of the oil in a skillet over medium-high heat. Add the kielbasa and cook, turning occasionally, until browned, 2 to 3 minutes. Transfer to a plate.

Add the remaining 2 tablespoons of oil to the skillet and reduce heat to medium. Add the onion and cook, tossing occasionally, until tender, 8 to 10 minutes.

Add the coleslaw mix, caraway seeds, ¾ teaspoon salt, and ½ teaspoon pepper and cook, tossing frequently, 2 minutes more.

Stir in the wine and vinegar. Nestle the kielbasa in the vegetables. Simmer, stirring occasionally, until vegetables are tender and wine has nearly evaporated, 5 to 6 minutes.

Stir in the parsley. Serve with the bread and mustard, if desired.

Real Simple, April 2010

Nutritional Information from My Fitness Pal
Calories: 575; Total Fat: 44 g; Saturated Fat: 13 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 70 mg; Sodium: 1395 mg; Potassium: 535 mg; Total Carbohydrate: 22 g; Dietary Fiber: 7 g; Sugars: 10 g; Protein: 16 g

Monday, March 16, 2015

Training Treats Recipe

So McM and I are back in training. After the first session, he had gone through 3/4 of a bag of $7 training treats. Now I know where I can get said treats for cheaper or even use other treats, but I'm weird when it comes to feeding the dogs. I don't want anything not made in the USA. (If you ever read about dog food recalls, a large part come from China). I don't want to spend 30 minutes figuring out where the dog food was made. Finally there are 2 Mom & Pop shops near us, so I like to support the community. But even still, $7 is too much. The treats at least need to be supplemented with something else.

So off to the Googles I went and found this recipe. I had all of the ingredients except the bananas, so I bought those and made some treats. They are easy, but take a bit of time. This could also be that I was feeling sort of lazy in that I didn't feel like getting a mixer out so I mashed/mixed everything by hand.

The result...McM likes them for about 20 minutes of training and then he wants something else. The other 2 don't get 30-40 minutes of training, so they are fine with the 10 minutes a day of instruction they get.

I doubled the below recipe and it made a lot. I would make again.

This is the recipe as written.  I had another tray like this.  Photo by ALB

Training Treats Recipe

Recipe from Love my Puppy Dog

Ingredients
1/2 Cup All Natural Peanut Butter (I used Creamy Jif)
1/4 Cup Warm Water
1/2 Cup Mashed or Pureed Banana (1/2C = ~1.5 bananas)
1 Tblsp. Honey
1 Egg
1 3/4 Cups Wheat Flour

Parchment Paper
Pizza Cutter

Instructions
Mix the peanut butter and warm water in a large bowl with a fork until completely smooth.

With a food processor or by hand (by smashing with a fork), puree the banana until fairly smooth.

Add banana, honey and egg to peanut butter and warm water bowl, mix until well blended.

Mix in 1 cup of the flour until well blended.

Add remaining flour 1/4 cup at a time until a stiff dough forms. I find it easier to blend in the remainder of the flour with my hands because the dough is stiff.

Chill for approximately 20 minutes before rolling.

Once chilled, then place dough on one piece of parchment paper and cover the dough with a second piece of parchment paper for rolling.

Flatten a bit with your hand to make rolling a little easier.

Roll dough out to desired thickness, about 3/8" or so.

Place the rolled dough with parchment on a cookie sheet to cut into pieces for training treats. Using a pizza cutter, roll across the dough to cut long strips into the dough. Approx. 1/2" space between cuts.

Then go back across in the other direction cutting thru the dough to make small kibble sized pieces. Approx. 1/2" space between cuts.

Place the entire slab of cut dough with parchment paper on a cookie sheet and place into a pre-heated oven at 300 degrees and bake for 30 minutes and cook.

After I finish cooking I shut off the oven and leave the home made dog treats in the oven for a couple of hours to make sure they are completely dry and crunchy.

Once they are hard and crunchy, remove from the oven and break apart the pieces. This way they can be stored for a long time without worrying about them spoiling. If you have them that long that is!

The treats finished.  Photo by ALB


Rigatoni and Cauliflower al Forno

This recipe popped up on Facebook around the end of the year.  It was in the NY Times's best recipes or something.  It's cauliflower and pasta.  So of course, I pinned it.

D made it. I liked it better than he did.  He is not a fan of breadcrumbs on pasta, where as I like the texture.

We had 4 portions which were huge, and calorie-wise, it was also huge.  But duh, we rarely ever eat 4oz of pasta each, so a lot stems from there.  Overall, I would have again. I'm not sure about D.

We had with a salad. No picture because Lompoc ate the SD Card.

Rigatoni and Cauliflower al Forno

DAVID TANIS
Time: 1 hour
Yield: 4 to 6 servings

Cauliflower is perhaps the least appreciated member of the large family of cruciferous vegetables, no doubt due to memories of encountering it boiled, flabby and timidly seasoned, if seasoned at all. When cooked properly, it is a delight. Cauliflower can stand up to rather bold seasoning, in fact. In this recipe, it gets garlic, sage, red pepper and capers. And it is browned in olive oil, which further enhances the flavor. If you want a terrific side vegetable, just serve the sautéed cauliflower and skip the rigatoni. But combining the cauliflower with large-format pasta, pecorino cheese and bread crumbs, then baking it until crisply golden, makes for a splendid meal.

Featured in: Cooking With Cauliflower, A Feisty Vegetable That Can Take A Punch/ DAVID TANIS

INGREDIENTS
1 pound rigatoni or other large pasta shape
1 medium cauliflower, about 1 1/2 pounds
Extra-virgin olive oil
Salt and pepper
1 tablespoon capers, roughly chopped
3 garlic cloves, minced
¼ teaspoon crushed red pepper flakes, or more to taste
3 tablespoons roughly chopped sage, plus a few sage leaves left whole
½ teaspoon lemon zest
6 ounces coarsely grated fontina or mozzarella
2 ounces finely grated Romano cheese or other hard pecorino
½ cup coarse dry bread crumbs
2 tablespoons chopped flat-leaf parsley, for garnish

PREPARATION
Cook the rigatoni in well-salted water according to package directions, but drain while still quite al dente. (If directions call for 12 minutes cooking, cook for 10 instead.) Rinse pasta with cool water, then drain again and set aside.

Heat oven to 400 degrees. Cut cauliflower in half from top to bottom. Cut out tough core and stem any extraneous leaves. Lay cauliflower flat side down and cut crosswise into rough 1/4-inch slices. Break into smaller pieces.

Put 3 tablespoons olive oil in a wide skillet over high heat. Add cauliflower slices, along with any crumbly pieces, in one layer. (Work in batches if necessary.) Let cauliflower brown and caramelize for about 2 minutes, then turn pieces over to brown the other side. Cook for another 2 minutes, or until the cauliflower is easily pierced with a fork. It’s fine if some pieces don’t brown evenly. Season generously with salt and pepper. Add capers, garlic, red pepper flakes, chopped sage, sage leaves and lemon zest and stir to coat.

Put cooked cauliflower mixture in a large mixing bowl. Add cooked rigatoni and fontina and toss. Transfer mixture to a lightly oiled baking dish. Top with Romano cheese, then with bread crumbs and drizzle with about 1 tablespoon olive oil. (Dish may be completed to this point up to several hours in advance and kept at room temperature, covered.)

Bake, uncovered, for about 20 minutes, until top is crisp and golden. Sprinkle with freshly chopped parsley before serving.

Nutritional Information (from My Fitness Pal)
Servings 4.0
Calories: 742; Total Fat: 24 g; Saturated Fat: 11 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 64 mg; Sodium: 818 mg; Potassium: 627 mg; Total Carbohydrate: 105 g; Dietary Fiber: 10 g; Sugars: 12 g; Protein: 33 g