Wednesday, April 23, 2014

Spinach and Pancetta Fake-Out Risotto

I made this.  It was pretty easy.  I did have to ask someone how to chop leeks.  D like it although he thought it needed more salt.

I added more pancetta, because I had no reason not to.  And I used more spinach.

I would have again.

Spinach and Pancetta Fake-Out Risotto

Precooked rice simmers in slightly thickened chicken stock to mimic the creamy texture of risotto. If you'd like to use your own leftover cooked rice, use 4 cups.

Yield: Serves 4 (serving size: about 1 1/4 cups risotto and 1 tablespoon pancetta)
Hands-on:23 Minutes
Total:23 Minutes

Ingredients
2 ounces prechopped pancetta (used 4 oz)
Photo by ALB
2 cups chopped leek (about 2 large) (1 leek made 2 cups)
3 garlic cloves, minced (used 6)
2 cups unsalted chicken stock (such as Swanson)
1 tablespoon all-purpose flour
1 ounce 1/3-less-fat cream cheese
1 tablespoon fresh thyme leaves (used 1 tsp dried)
2 (8.8-ounce) pouches precooked white rice (such as Uncle Ben's Original Ready Rice)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package fresh baby spinach (used 7 oz)
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)

Preparation
1. Heat a large nonstick skillet over medium heat. Add pancetta to pan; cook 4 minutes or until browned, stirring occasionally. Remove pancetta with a slotted spoon, reserving drippings in pan.

2. Add leek and garlic to drippings in pan; cook 5 minutes, stirring occasionally. Combine stock and flour, stirring with a whisk. Add stock mixture to pan; bring to a boil. Add cream cheese and thyme; stir until cheese melts.

3. Knead rice pouches to separate grains. (Really do this, it will be clumpy otherwise). Stir rice, salt, and pepper into pan; simmer 8 minutes or until sauce is thickened and creamy. Gradually add spinach, stirring until spinach wilts. Remove from heat; stir in Parmigiano-Reggiano. Sprinkle with pancetta.

Nutritional Information
Calories: 337; Fat: 11.1g; Saturated fat: 5.4g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 1.2g; Protein: 13g; Carbohydrate: 47g; Fiber: 3g; Cholesterol: 18mg; Iron: 4mg; Sodium: 607mg; Calcium: 195mg

Cooking Light MAY 2014

Wednesday, April 16, 2014

Chicken and Glass Noodle Salad

D wasn't in the mood to cook, but at the last minute did anyway. I'm glad he did.  This was really good.  I know it was quick, as well.  I only would make it more spicy.
 
Chicken and Glass Noodle Salad

To ensure the noodles get soft, soak them in the hottest water you can get from your tap. The salad is moderately spicy; reduce the chile paste by 1 teaspoon or omit it for a milder dish.

Yield: 4 servings (serving size: about 1 1/2 cups salad and 2 tablespoons peanuts)

Ingredients
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
Photo by ALB
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 teaspoon sugar
2 teaspoons sambal oelek (ground fresh chile paste) or chile paste with garlic
2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup matchstick-cut or grated carrot
1/2 cup red bell pepper strips
1/3 cup thinly sliced shallots
2 tablespoons fresh cilantro leaves
1 tablespoon chopped fresh mint (didn't use)
1/2 cup chopped unsalted dry-roasted peanuts

Preparation
1. Place noodles in a large bowl. Cover with very hot tap water, and let stand 15 minutes.

2. While noodles soak, combine vinegar and next 4 ingredients (through sambal), stirring until sugar dissolves. Combine chicken and next 5 ingredients (through mint), tossing well.

3. Drain and rinse noodles with cold water; drain well, squeezing to remove excess water. Snip noodles several times with kitchen shears. Combine noodles and chicken mixture, tossing well to combine. Drizzle noodle mixture with vinegar mixture; toss well to coat. Top with peanuts.

Nutritional Information
Calories: 346; Fat: 11.7g; Saturated fat: 2g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 3.5g; Protein: 27.1g; Carbohydrate: 34.1g; Fiber: 2.4g; Cholesterol: 60mg; Iron: 2.1mg; Sodium: 589mg; Calcium: 44mg

Cooking Light AUGUST 2010

Tuesday, April 15, 2014

Chicken, and Veggies in Coconut-Curry Sauce

This probably came the closest to what restaurant curry sans heat tastes like that we have had.  Creamy, not very sweet, and good.  I have no idea if it was easy.  We had because D was using left over cashews, that we had. 

I would have again.

Chicken, and Veggies in Coconut-Curry Sauce

Yield: Makes 4 to 6 servings
Cook time:10 Minutes
Prep time:17 Minutes

Ingredients
1 (14-ounce) can coconut milk
2 teaspoons curry powder
Photo by: Photo: Jennifer Davick;
Styling: Linda Hirst
1 tablespoon cornstarch
1 tablespoon brown sugar
1/2 teaspoon sea salt
3 tablespoons peanut oil or canola oil, divided (used PAM)
1 pound boneless chicken breasts, cut into thin strips
1 red bell pepper, seeded and chopped
1 pound small green beans
1 tablespoon minced fresh ginger
1/4 cup fresh basil leaves, slivered
3/4 cup whole, salted cashews, toasted
Hot cooked rice (not included in NI)
Sriracha (not included in NI)
Garnish: fresh basil leaves (not included in NI)

Preparation
1. Whisk together first 5 ingredients in a small bowl; set aside.

2. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove from pan; cover and keep warm.

3. Heat remaining 1 tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add bell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.

4. Whisk reserved sauce mixture, and add to wok with vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice and sriracha. Garnish, if desired.

Coastal Living MARCH 2013

Nutritional Information (from MyFitnessPal)
Calories: 488; Carbs: 17; Fat: 30; Protein: 35; Sodium: 338; Fiber:3

Ingredients Used
Chaokoh - Coconut Milk, 1 container (1 7/10 cup (80 g) ea.): Calories: 750
Spices - Curry powder, 2 tsp: Calories: 13
Argo - Cornstarch, 1 tbsp (8 g): Calories: 30
Light Brown Sugar - Kroger, 1 tablespoon: Calories: 45
Spice - Coarse Kosher Salt, 1/2 teaspoon: Calories: 0
Fresh - Bell Pepper, Red - Large, 0.5 pepper: Calories: 26
Frozen - Green Beans, 1 cup: Calories: 33
Ginger root - Raw, 3 tsp: Calories: 5
Spices - Basil, fresh, 8 tbsp: Calories: 6
Cashews - Raw Cashews, 3 oz.: Calories: 480
Condiment - Pam "olive Oil", 5 second spray: Calories: 45
Raw, Boneless, Skinless - Chicken Breast, 16 ounces (112g): Calories: 520

Chicken, Rice, and Parmesan Skillet

I'm on the fence with this one.  I think it was pretty easy.  (I wasn't home when D made it).  So "pretty easy" meals always get a plus.  It looks pretty.  But there wasn't a lot of it and it needed more salt (or we could use better parmesan). 

For lunch is was good but again, needed more, and some salt.

Not sure...

Chicken, Rice, and Parmesan Skillet

Yield: Serves 4 (serving size: 1 1/4 cups)

Ingredients
2 teaspoons olive oil
Photo: Brian Woodcock;
Styling: Cindy Barr
5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
1 cup chopped red bell pepper
3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
1 1/2 cups water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 cups broccoli florets
2 ounces Parmesan cheese, shaved (about 1/2 cup)

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper and rice; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water, black pepper, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add broccoli; cook 5 minutes or until broccoli is crisp-tender and rice is done. Sprinkle with Parmesan.

Nutritional Information
Calories: 412; Fat: 12.4g; Saturated fat: 4.3g; Monounsaturated fat: 4.9g; Polyunsaturated fat: 1.8g; Protein: 37g; Carbohydrate: 40g; Fiber: 3g; Cholesterol: 147mg; Iron: 3mg; Sodium: 506mg; Calcium: 199mg

Cooking Light APRIL 2014

Wednesday, April 9, 2014

BBQ Chicken Salad

So I saw this recipe on Pinterest and decided we should have it.  D is always looking for easy recipes and this fit the bill.  It was also quick.  We ended up having it twice in the week, just because it had a lot of taste and was fast.

We changed it up some, more so because D's eyes skipped a line in the recipe, and we had ingredients we didn't know what to use. You can click back to the link for the original recipe.

BBQ Chicken Salad

Adapted from Damn Delicious
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Yield 3 servings


Ingredients
PAM
1 lb skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
Photo by ALB
8 cups chopped romaine lettuce
2 Roma tomato, diced
1 cup frozen corn kernels
1 can canned black beans, drained and rinsed
1/4 cup diced red onion
3/8 cup shredded Monterey Jack cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
24 tortilla chips

Instructions
Heat Pam in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. (D mixed the ranch and BBQ sauce together).

Serve immediately, topped with tortilla chips.

Nutritional Information (from MyFitnessPal) 
Calories: 649; Total Fat: 23 g; Saturated Fat: 5 g; Monounsaturated Fat: 2 g; Polyunsaturated Fa:t 5 g; Trans Fat: 0 g; Cholesterol: 39 g; Sodium: 1180 mg; Potassium: 143 mg; Total Carbohydrate: 70 g; Dietary Fiber: 11 g; Sugars: 16 g; Protein: 41 g

Sunday, March 30, 2014

Seared Tuna Niçoise

So D made this with the "taking one for the team," because he knew I would like it.  He was right.  I did.  He thought it was eh.    I would have again.  Him, he would be nice probably and do it.

It was like a deconstructed salad, which is why I enjoyed it.

Seared Tuna Niçoise

This flavor-packed dish combines tuna, hard boiled eggs, potatoes, and lots of veggies.

Yield: Serves 4 (serving size: about 2 ounces tuna, 3 egg slices, 1/3 cup potatoes, 1/4 cup beans, and 2 tablespoons tomato mixture)

Ingredients
3 large eggs
1 1/2 cups quartered small red potatoes
Photo by ALB
1 cup haricots verts, trimmed
Cooking spray
2 (6-ounce) tuna steaks
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2/3 cup grape tomatoes, halved
1/4 cup pitted and quartered niçoise olives (didn't use)

Preparation
1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.

2. Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.

3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.

4. Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.

Nutritional Information
Calories: 311; Fat: 14.7g; Saturated fat: 2.6g; Monounsaturated fat: 9.4g; Polyunsaturated fat: 2g; Protein: 25.7g; Carbohydrate: 16.8g; Fiber: 2.4g; Cholesterol: 175mg; Iron: 2.7mg; Sodium: 596mg; Calcium: 68mg

Cooking Light AUGUST 2012

Monday, March 24, 2014

Baked Spaghetti Recipe

This is a recipe in progress.  When I first saw it on Pinterest it looked good provided some changes were made.  First we made it 8 servings instead of 12.  And then added, substituted and omitted some things.

Overall it was good.  It needed a little more salt although D said he added salt everywhere.  He also mentioned not to cook the spaghetti all the way.  Next time we think maybe we'll add an 8 oz. can of tomato sauce.

Photo by ALB

But we would have again.

Baked Spaghetti Recipe

Adapted from Taste of Home
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 8 servings

Ingredients
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon butter (didn't use)
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) mushroom stems and pieces, drained (didn't use)
Added 8 oz fresh sliced mushrooms
Added 3 cloves of garlic, minced
1 can (2-1/4 ounces) sliced ripe olives, drained (didn't use)
2 teaspoons dried oregano
1 pound ground beef, browned and drained, optional (used 93/7)
12 ounces spaghetti, cooked and drained (don't cook all the way)
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (used 98% fat free)
1/4 cup water
1/4 cup grated Parmesan cheese

Photo by ALB
Directions
In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef, and garlic. Simmer, uncovered, for 10 minutes.

Place half of the spaghetti in a greased 13-in. x 9-in. baking dish. Layer with half of the vegetable mixture and 1 cup of cheddar cheese. Repeat layers.

In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutritional Information (based on my changes)
Calories 454; Total Fat 17 g; Saturated Fat 9 g; Monounsaturated Fat 3 g; Polyunsaturated Fat 1 g; Trans Fat 0 g; Cholesterol 80 g; Sodium 511 mg; Potassium 312 mg; Total Carbohydrate 42 g; Dietary Fiber 1 g; Sugars 5 g; Protein 32 g

Ingredients used to Calculate Nutritional Information
1.0 cup(s) Onion Raw Chopped 1/2 Cup, Generic: Calories: 68
1.0 cup(s) Diced Green Pepper, Raw: Calories: 32
28.0 oz(s) Diced Peeled Tomatoes In Juice, (Aldi): Calories: 146
8.0 oz(s) White Sliced Mushrooms 8 oz (226 G), Fresh Selections: Calories: 53
2.0 tsp(s) Spices - Oregano, dried: Calories: 6
1.0 lb(s) Lean Ground Beef (93/7), All Natural: Calories: 948
12.0 oz(s) Spaghetti, Kroger: Calories: 1202
2.0 cup(s) Sharp Cheddar Cheese, Kraft Natural Shredded Cheese: Calories: 880
1.0 container (1 3/10 cup (120ml) ea.) 98% Fat Free Cream of Chicken Condensed Soup, Campbell's (on Label): Calories: 175
0.25 cup(s) Water - Municipal: Calories: 0
0.25 cup(s) Cheese - Parmesan, grated: Calories: 108
3.0 clove Garlic - Raw: Calories: 13