Tuesday, January 20, 2015

Creamy Mushroom Fettuccine

This was good.  D of course made it.  We originally had talked about putting some bacon in it that we had in the refrigerator but we used that for something else.  D remembered we talked about putting meat in it so he added pancetta.  He decreased the salt.

Kroger didn't have fresh pasta, so he used 8 oz of dried pasta.  As usual, we couldn't get 4 servings out of it.  The nutritional information is based on my changes/additions.

We would have again.  We had with a Caesar Salad.

Creamy Mushroom Fettuccine

The hot pasta will melt the Parmesan cheese and help the sauce cling to the noodles.
Yield: Serves 3 (serving size: 1 1/2 cups)

Adapted from Cooking Light

1 (9-ounce) package refrigerated fresh fettuccine (used 8 oz dried)
1 tablespoon extra-virgin olive oil (didn't use)
Photo by ALB
Added 3 oz Pancetta
1/2 cup chopped onion
12 ounces presliced cremini mushrooms
2 garlic cloves, minced
3/4 teaspoon salt, divided (used 1/4 tsp)
1/4 teaspoon freshly ground black pepper
1/4 cup white wine
1 teaspoon chopped fresh thyme
1/2 cup half-and-half
1 ounce Parmesan cheese, grated (about 1/4 cup)
1/4 cup chopped fresh parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. (Didn't do). Add onion (and pancetta), mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt (didn't add), half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.

Nutritional Information from MyFitness Pal with changes
Servings 3.0
Calories: 492; Total Fat: 16 g; Saturated Fat: 7 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 43 mg; Sodium: 600 mg; Potassium: 492 mg; Total Carbohydrate: 65 g; Dietary Fiber: 3 g; Sugars: 4 g; Protein: 22 g

Adapted from Cooking Light NOVEMBER 2013

Monday, January 12, 2015

Spinach and Ricotta Dumplings

So are you a food deconstructor?  I am.  If eating ravioli, I eat the pasta around the filling first.  In lasagna, I eat it layer by layer. Basically, I save the best part for last.

So basically this is the best part without the "vessel".    D made it and said it was easy.  The "meatballs" were big, and very rich.  They were slightly on the salty side, but eh.  Definitely would have again.  And no, we didn't even add meat.

We had with crusty bread.

Spinach and Ricotta Dumplings

Recipe courtesy of Food Network Kitchen
Total Time: 35 min
Prep: 20 min
Cook: 15 min
Yield:4 servings

Kosher salt
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
Photo by ALB
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Crusty bread, for serving

Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and separate it with your hands. Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.

Nutritional Information
(I assumed it didn't include the bread)
Calories: 503; Fat: 32 g (Saturated: 18 g); Cholesterol: 210 mg; Sodium: 1,251 mg; Carbohydrate: 23 g; Fiber: 4 g; Protein: 27 g

Friday, January 9, 2015

Chicken with Chorizo and Tomato Salsa

So this had to be pretty easy, because D made it while I was in the kitchen making the side dish, and I didn't get in his way.  The only thing we both thought was off was the cooking of the tomatoes, so he didn't do it.

We would have this again.  We had with Sante Fe Black Beans, Revisited.

Chicken with Chorizo and Tomato Salsa

We add smoky Mexican pork chorizo, quickly seared, to a fresh tomato salsa for a little extra heat. Chicken breast halves cook in the chorizo drippings for even more flavor.
Yield: Serves 4

2 ounces Mexican pork chorizo
4 (6-ounce) skinless, boneless chicken breast halves
Photo by ALB
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds, crushed
1 1/2 teaspoons canola oil
1 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped red onion
2 tablespoons lime juice
1 teaspoon chopped seeded jalapeño pepper
2 ounces queso fresco, crumbled (about 1/2 cup)

1. Heat a large skillet over medium-high heat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a bowl (do not wipe out pan). Sprinkle chicken evenly with salt, black pepper, and cumin seeds. Add oil to drippings in pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.

2. Add tomato to pan; cook 3 minutes (didn't do...left it cold). Add tomato, cilantro, onion, juice, and jalapeño to chorizo, stirring to combine. Place 1 chicken breast half on each of 4 plates; top with 2 tablespoons chorizo mixture and 2 tablespoons cheese.

Nutritional Information
Calories: 296; Fat: 12.3g; Saturated fat: 4.3g; Monounsaturated fat: 5.6g; Polyunsaturated fat: 1.9g; Protein: 40g; Carbohydrate: 4g; Fiber: 1g; Cholesterol: 133mg; Iron: 1mg; Sodium: 455mg; Calcium: 58mg

Cooking Light, JANUARY 2015

Sante Fe Black Beans, Revisited

So in 2014, the first thing I cooked was Santa Fe Black Beans.  Looking for a "Mexican Side" I found that recipe.  I decided to alter it, as my review was the beans were crunchy.  So I did.  Crazily, it was the first recipe I made for us in 2015.

It took me about 30 minutes to make, but that is because I am a really slow chopper (It took me the whole time D was making the chicken to make this).

We had with Chicken with Chorizo and Tomato Salsa.

Sante Fe Black Beans, Revisited

Adapted from Cooking Light
Serves 4

1 TBSP Canola oil (if you have PAM you could use that too)
Photo by ALB
1 C Onion, chopped
4 Garlic Cloves, minced
1 Chipotle Pepper in Adobo, seeded and chopped
1 TBSP Canola oil (if you have PAM you could use that too)
1 15 oz can Black Beans, not drained
1 1/2 tsp Lime Juice
1/4 C Cilantro, chopped
2 oz Queso Fresco, crumbled.

Add oil to a medium-sized frying pan.  Heat on Medium-high.  Add onions, garlic, and chipotle and sautee for 5 minutes, until the onions are soft and translucent.

Open can of black beans, and pour into medium-sized pot.  Add lime juice and onion mixture.  Mash mixture.  Heat until hot.

Serve, garnished with cilantro and queso

Nutritional Information (from My Fitness Pal)
Calories: 184; Fat: 7 g; Saturated Fat: 2 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 8 mg; Sodium: 597 mg; Potassium: 72 mg; Total Carbohydrate: 21 g; Dietary Fiber: 6 g; Sugars: 4 g; Protein: 10 g

Tuesday, January 6, 2015

Curried Cumin Potatoes

So I'm not typically impressed with potatoes sauteed in a pan.  They lack flavor and inevitably need kecthup regardless of what's on them.

These however, wow!  A ton of flavor.  They were slightly on the salty side, but they also had a big curry flavor.  They were really good witht the Yogurt-Paprika Chicken with Lemon.

Will have again.

Curried Cumin Potatoes

From Allrecipes.com
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Servings: 8

"A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish."

2 pounds new potatoes, cut into 1/4 inch thick pieces
Photo by ALB
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

1. Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.

2. Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Information
Calories: 128; Total Fat: 4g; Cholesterol: 0mg; Sodium: 451mg; Total Carbs: 21.4g; Dietary Fiber: 3g; Protein: 2.7g

Yogurt-Paprika Chicken with Lemon

So I answer stupid surveys every day, and build points. At the end of the year, I cash them in for various things like gift cards, hotel points, and magazines.  One of the sites offered Cooking Light with Health Magazine but not any other way. So now we get Health.

Anyway this recipe was in there except it was with chicken pieces.  We decided to make it with leg quarters.

It was delicious.  The chicken was juicy, and flavorful.  And filling!  Definitely will have again.  We had with Curried Cumin Potatoes and Broccoli.

Yogurt-Paprika Chicken with Lemon

Prep: 15 minutes
Chill: 1-20 hours
Cook: 35 minutes
Serves: 4

3/4 C Plain 0% Greek Yogurt
Photo by ALB
1 tbsp Ginger
1 tbsp Sweet Paprika
1 tsp Cumin
4 cloves, Garlic
2 tbsp Lemon juice
1 teaspoon, Coarse Kosher Salt
4.00 Leg Quarter, Chicken
2 lemons, halved (forgot to buy)
0.25 cup, Cilantro, Chopped

1. In a large mixing bowl, combine yogurt, ginger, paprika, cumin, garlic, lemon juice, and salt.  Toss chicken in marinade, generously coating all sides of the meat. Cover and refrigerate for 1 hour. (D marinated it for 20 hours).

2. Preheat oven to 400F.  Remove chicken from refrigerator, and arrange in a single layer in a roasting pan.  Nestle lemon haves among the chicken. (Didn't do). Roast until chicken registers 165F on an instant-read thermometer, about 30 minutes.

3.  Finish cooking chicken 6 inches under broiler until just beginning to blacken in places, 3 to 5 minutes.  Garnish with a generous amount of chopped cilantro.  Serve with roasted lemons to squeeze over chicken (didn't do).

Nutritional Information (from My Fitness Pal since I had adaptations...no lemon)
Calories: 288; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 4 g; Polyunsaturated: Fat 2 g; Trans Fat: 0 g; Cholesterol: 110 mg; Sodium: 783 mg; Potassium: 358 mg; Total Carbohydrate: 5 g; Dietary Fiber: 1 g; Sugars: 1 g; Protein: 35 g

Adapted from Health Magazine, January 2015

Monday, January 5, 2015

Chicken Thighs with Couscous and Kale (or Spinach)

Well, sometimes a recipe looks good if you make some changes.  This was one of those.  First we had a container of regular couscous so we decided to use that, instead of buying Israeli couscous.  Second, I'm not hugely fond of Kale. But I like spinach.  So I showed D the recipe, mentioned my changes and he said ok.

It was slightly bland, but super easy.  I mentioned using bone-in thighs.  D said it would take too long to cook the chicken and probably dry out the couscous.  So we added some Sriracha and it was good.  I would have again.

Chicken Thighs with Couscous and Kale (or Spinach)

Adapted from EatingWell: November/December 2013 

One-pot meals, like this all-in-one chicken thigh, kale and Israeli couscous recipe, are perfect for nights when you want to keep cleanup to a minimum. Look for Israeli couscous—small pearl-shaped pasta made from semolina flour—near other Middle Eastern dry goods in well-stocked supermarkets or specialty-foods stores.
4 servings | Active Time: 20 minutes | Total Time: 30 minutes

1 1/2 teaspoons dried thyme
Photo by ALB
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
4 large boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
2 tablespoons extra-virgin olive oil, divided
1 medium onion, halved and sliced
1 cup Israeli couscous (used regular)
2 cloves garlic, minced (used 4)
4 cups very thinly sliced kale (used 5 Cups of Spinach)
2 cups reduced-sodium chicken broth

Combine thyme, cumin, salt and pepper in a small bowl. Sprinkle both sides of chicken with half of the spice mixture. Heat 1 tablespoon oil in a large, heavy skillet, such as cast-iron, over medium-high heat. Add chicken and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.

Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring frequently, until beginning to soften, 2 to 4 minutes.

Stir in couscous and garlic; cook, stirring frequently, until the couscous is lightly toasted, 1 to 2 minutes. Add kale and the remaining spice mixture; cook, stirring, until the kale begins to wilt, 1 to 2 minutes.

Pour in broth and any accumulated juice from the chicken, then nestle the chicken into the couscous. Reduce the heat to medium-low, cover and cook until the chicken is cooked through and the couscous is tender, 10 to 12 minutes.

Nutrition per Eating Well
Per serving : 414 Calories (with my changes it was 428 calories); 16 g Fat; 3 g Sat; 9 g Mono; 76 mg Cholesterol; 38 g Carbohydrates; 29 g Protein; 4 g Fiber; 517 mg Sodium; 606 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 1/2 fat