Wednesday, December 31, 2008

Thai Coconut Curry Shrimp

I made this. It was pretty easy. It was pretty good. Tame in spice, but I think it is because I used green curry paste because I couldn't find the red in our fridge (we have both). I did add curry seasoning, but obviously not enough. It was pretty creamy althouhg not a lot of sauce. I liked the fact that it was only 2 servings because D and I have problems with left over seafood.

We had with Broccoli and Basmati Rice.

Thai Coconut Curry Shrimp

Red curry paste conveys plenty of spicy heat, so a little goes a long way. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. The addition of slightly sweet coconut milk smooths out the flavors.
Total time: 19 minutes.

1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste (such as Thai Kitchen)--I used 1/2 tsp green curry paste and some curry powder
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined--I used 16 oz because what am I going to tdo with 4 oz of left over shrimp
1/3 cup light coconut milk--I used regular coconut milk. The light was $2.00 more.
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.

Yield: 2 servings (serving size: 1 cup)
CALORIES 255 (26% from fat); FAT 7.4g (sat 2.6g,mono 1.8g,poly 1.9g); IRON 4.6mg; CHOLESTEROL 259mg; CALCIUM 111mg; CARBOHYDRATE 10.2g; SODIUM 740mg; PROTEIN 36.1g; FIBER 1.1g

Cooking Light, SEPTEMBER 2008

Monday, December 29, 2008

Creamy Parmesan Orzo

D didn't read the directions to this recipe so he didn't use broth. It wasn't very creamy and it needed some salt. I attribute that to the broth. BUT I liked it. D ate it.

Creamy Parmesan Orzo

Unlike traditional pasta, this orzo isn't cooked in a pot of boiling water. Instead, it's cooked slowly in a flavorful broth that captures its starch.

1 tablespoon butter
1 cup orzo
1 1/4 cups fat-free, less-sodium chicken broth
1 1/4 cups water
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 teaspoons pine nuts, toasted

Heat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove from heat; stir in cheese, basil, salt, and pepper. Sprinkle with the pine nuts. Serve immediately.

Yield: 4 servings (serving size: 1/2 cup)

CALORIES 236 (24% from fat); FAT 6.4g (sat 3.2g,mono 1.8g,poly 0.8g); IRON 1.8mg; CHOLESTEROL 12mg; CALCIUM 82mg; CARBOHYDRATE 34.8g; SODIUM 412mg; PROTEIN 9.9g; FIBER 1.7g

Cooking Light, MARCH 2004

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

So this was really good, and it seemed pretty easy (as in , I didn't hear D cussing in the kitchen).
There was a lot of taste, and the sweetness had a tang at the end with the balsamic.

We had with Parmesan Orzo and a Caesar Salad.

Sautéed Chicken Breasts with Balsamic Vinegar Pan Sauce

To assure the chicken gets done, use breasts on the small side, about 4 to 5 ounces each. Serve with polenta or orzo to absorb the sauce.

1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey

1 tablespoon butter
1 tablespoon vegetable oil
4 (5-ounce) skinless, boneless chicken breast halves (we used thighs)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons finely chopped shallots
Chopped parsley (optional)

Combine broth, vinegar, and honey.

Melt butter and oil in a large nonstick skillet over low heat.

While butter melts, sprinkle chicken with salt and pepper. Place flour in a shallow dish. Dredge chicken in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until the butter turns golden brown. Add chicken to pan; cook 4 minutes on each side or until golden brown. Remove chicken from pan; keep warm. Add shallots, and sauté 30 seconds. Add the broth mixture, scraping to loosen browned bits. Bring to a boil, and cook until reduced to 1/2 cup (about 3 minutes). Serve sauce over chicken. Garnish with chopped parsley, if desired.

Yield: 4 servings (serving size: 1 breast and 2 tablespoons sauce)

CALORIES 269 (27% from fat); FAT 8.1g (sat 2.7g,mono 2g,poly 2.5g); IRON 1.7mg; CHOLESTEROL 90mg; CALCIUM 29mg; CARBOHYDRATE 13.1g; SODIUM 331mg; PROTEIN 34g; FIBER 0.2g

Cooking Light, MARCH 2004

Friday, December 26, 2008

Linguine with White Clam and Broccoli Sauce

D made this with 3 cans of chopped clams. It was decent. He added some white wine. We think it needed some butter. We think the garlic should have been minced.
Portion size was a bit on the small size.
Leftovers are very good. Flavors melded well.

Linguine with White Clam and Broccoli Sauce

This is a popular dish at my restaurant Felidia. Sometimes we substitute broccoli rabe for the regular broccoli, which is also delicious. You can chop the garlic if you like, but I prefer slices. They are mellower in flavor and become part of the texture of the dish. Unlike the light amount of sauce served with most pastas, when combining clam sauce and linguine, there should be a little extra broth. I love littleneck clams for this sauce, but other types of hard-shelled clams, such as Manila or butter clams, make a good substitute.

3/4 cup water
36 littleneck clams in shells, scrubbed (about 2 1/2 pounds)
6 quarts water
2 1/2 teaspoons salt, divided
3 cups broccoli florets
1 pound uncooked linguine
3 tablespoons extravirgin olive oil, divided
6 garlic cloves, sliced
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh flat-leaf parsley

Bring 3/4 cup water to a boil in a large stockpot. Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan; reserve 1 cup cooking liquid. Discard any unopened shells. Cool clams. Remove meat from shells; chop. Discard shells.

Bring 6 quarts water and 2 teaspoons salt to a boil in stockpot. Add broccoli, and cook 2 minutes or until the broccoli is bright green. Remove broccoli with a slotted spoon (do not drain water from stockpot). Place broccoli in a colander, and rinse with cold water. Drain broccoli; coarsely chop.

Return water to a boil in stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until the pasta is al dente, stirring occasionally.

While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly. Add broccoli and pepper; cook 2 minutes or until broccoli sizzles. Stir in clams and reserved 1 cup cooking liquid; bring to a boil. Reduce heat, and simmer 2 minutes or until broccoli is tender.

Add pasta to skillet, stirring well to coat. Bring mixture to a boil. Stir in remaining 1/2 teaspoon salt and chopped parsley; cook 1 minute, stirring constantly. Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with 1/2 teaspoon oil. Serve immediately.

Yield: 6 servings

CALORIES 420 (19% from fat); FAT 9g (sat 1.2g,mono 5.2g,poly 1.5g); IRON 15.7mg; CHOLESTEROL 30mg; CALCIUM 80mg; CARBOHYDRATE 61.8g; SODIUM 484mg; PROTEIN 22.1g; FIBER 3g

Cooking Light, DECEMBER 2004

Loaded Baked Potato Casserole

Yum! This was awesome.

Loaded Baked Potato Casserole

Prep: 20 min., Bake: 30 min.

1 (22-oz.) package frozen mashed potatoes (we used refrigerated Simply Potatoes)
1 (6.5-oz.) container garlic-and-herb spreadable cheese
1/2 cup milk
4 cooked bacon slices, crumbled
1 teaspoon salt
1/2 teaspoon pepper
1 cup (4 oz.) shredded Cheddar cheese
Garnish: chopped fresh chives

1. Prepare potatoes according to package directions.

2. Stir in spreadable cheese and next 4 ingredients; stir until blended. Spread mixture on bottom of a lightly-greased 11- x 7-inch baking dish; top with Cheddar cheese.

3. Bake at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.

Note: For testing purposes only, we used frozen Ore-Ida Mashed Potatoes and Alouette Garlic & Herbs Spreadable Cheese.

Yield: Makes 6 servings

Southern Living, DECEMBER 2007

Sunday, December 14, 2008

Dracula's Revenge (Baked Penne with Sausage and Garlic)

I want to say I really liked this... but I can't. First I made it. I started at 3:30. At 5:40 I was finally done. It wasn't hard, just a lot to do. I also added spinach and mushrooms into this.

The garlic... I used 3 heads. I didn't fully understand what I was supposed to do but I roasted it and then squirted all the pulp into a bowl. That was a PITA because even after 20 minutes, the garlic was still hot.
After I made everything and baked it, I ate some. I thought it was bland. 3 HEADS of garlic and I don't taste it. WTH? So if this were easier, I probably would have like it, but all the work for something

Update: It is much better the next day when the ingredients can meld together. I could taste all the flavors and liked them. But definitely a weekend dish due to the time.

Dracula's Revenge (Baked Penne with Sausage and Garlic)

2 whole garlic heads
1 pound sweet turkey Italian sausage (used regular hot Italian Sausage)
1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
2 tablespoons butter or stick margarine
1/3 cup all-purpose flour
6 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese
2/3 cup (about 2 1/2 ounces) shredded Gruyère or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
Cooking spray

Preheat oven to 350°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.

Increase oven temperature to 400°.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary.

Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat. Add 5 1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce. Bake at 400° for 15 minutes or until thoroughly heated.

Yield: 10 servings

CALORIES 434 (30% from fat); FAT 14.4g (sat 7.2g,mono 4.5g,poly 2g); IRON 3mg; CHOLESTEROL 57mg; CALCIUM 425mg; CARBOHYDRATE 48.7g; SODIUM 700mg; PROTEIN 26.3g; FIBER 1.4g

Cooking Light, OCTOBER 2000

Friday, December 12, 2008

Tuna "London Broil" with Wasabi Cream

We have had this before and it is always good. Last night I decided to make it (D is sick). I made the sauce and the rub. I followed the directions. Then came the actual cooking. I like everything raw. So I decided to cook the tuna 1 minute on each side. I highly recommend NOT doing that. Or you have to put it back in the grill pan and recook.

But eventually I got it right, and I still recommend the recipe. I had it with Miso Fennel Soup.

Tuna "London Broil" with Wasabi Cream

From the Pacific Rim, here's a "London broil" with piquant Asian influences. A cool bite of wasabi dressing finishes the dish.

2 teaspoons sesame seeds, toasted
2 teaspoons wasabi powder (dried Japanese horseradish)
2 teaspoons cracked black pepper
1 teaspoon garlic powder
1/4 teaspoon salt
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon wasabi powder
1 tablespoon water
1/4 cup low-fat mayonnaise
1/4 cup fat-free sour cream
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
Cooking spray
2 tablespoons sliced green onions

Combine first 5 ingredients; rub over tuna. Cover and chill 30 minutes. Combine wasabi and water. Let stand 5 minutes. Stir in mayonnaise, sour cream, juice, and soy sauce.

Prepare grill to high heat.

Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Serve with wasabi cream; sprinkle with onions.

Yield: 4 servings (serving size: 1 steak, 2 tablespoons wasabi cream, and 1 1/2 teaspoons onions)

CALORIES 308 (30% from fat); FAT 10.3g (sat 2.4g,mono 3g,poly 3g); IRON 4.4mg; CHOLESTEROL 66mg; CALCIUM 47mg; CARBOHYDRATE 9.7g; SODIUM 500mg; PROTEIN 41.3g; FIBER 0.9g

Cooking Light, AUGUST 2003

Thursday, December 11, 2008

Tasty 2-Step Chicken Bake

I was sick and wanted something comforting. This was super easy. I even made rice to go with it.

Tasty 2-Step Chicken Bake
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 25 minutes
Serves: 4

4 skinless, boneless chicken breasts (about 1 lb.)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR Campbell's® condensed 98% Fat Free Cream of Mushroom Soup

PLACE chicken in 2-qt. shallow baking dish. Spread soup evenly over chicken. Cover.
BAKE at 400°F. for 25 min. or until chicken is done.
TIP: To prepare on top of stove: Brown chicken in 1 tbsp. vegetable oil in skillet. Stir in soup and 1/2 cup water. Cover and cook 5 min. or until done.

Grilled Pork Chops with Fiery Salsa

We have had this recipe staring us in the eye for 4 years, and can't believe we never tried it. I think it was because of East meets South. I'm not a fan of fish sauce, so I didn't want to harm an innocent avocado!
Boy was I wrong. This was so good. I didn't taste any Asian flavor except the Sriracha did make for a hot salsa (hence the name). Definitely having again. We had with red potatoes with SW Seasoning.

Grilled Pork Chops with Fiery Salsa

Photo by ALB

Sriracha and fish sauce lend the salsa an Asian flavor. Serve it with grilled chicken, shrimp, or even tortilla chips.

1 1/2 cups diced tomato
1/3 cup diced red onion
1/4 cup diced avocado
1 tablespoon chopped fresh cilantro
1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons fresh lemon juice
1/2 teaspoon fish sauce
1 teaspoon sugar
3/4 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray

Prepare grill to medium-high heat.
Combine first 7 ingredients.
Combine sugar and next 4 ingredients (through pepper); sprinkle evenly over both sides of pork. Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with salsa.

Yield: 4 servings (serving size: 1 chop and about 1/3 cup salsa)

CALORIES 188 (34% from fat); FAT 7g (sat 2.1g,mono 3.2g,poly 0.7g); IRON 1.4mg; CHOLESTEROL 65mg; CALCIUM 21mg; CARBOHYDRATE 8g; SODIUM 316mg; PROTEIN 22.7g; FIBER 1.7g

Cooking Light, JULY 2004

Fennel-Ginger Miso Soup

D made this in the time it took me to come home from work (about 1 hour), but it probably was less time. It didn't look like the was lighter which was interesting since we only have red miso.
I really liked the taste. We are both having sinus issues, so D thought it would be better with chili garlic sauce. Also he used reduced fat low fat chicken broth, since he assumed it was a CL recipe.

Will make again. We only got 4 servings. I'll have to run it through the WeWa builder to see the points.

We are going to have it as a side tonight with Miso Tuna (yes, we are looking for ways to use up the miso). Now that I think about it we are having with Tuna "London Broil" with wasabi (to be posted).

Fennel-Ginger Miso Soup

Notes: Red miso paste is much darker in color and heartier in flavor than the more familiar white variety. Look for it in natural-foods stores; if you can't find it, use all white miso instead. PREP AND COOK TIME: About 30 minutes.

1 tablespoon butter
1 1/2 cups chopped fresh fennel
1 cup chopped red onion

2 tablespoons minced fresh ginger
6 cups fat-skimmed chicken broth
1 tablespoon each white and red miso paste (see notes)
2 tablespoons thinly sliced fresh chives

1. In a 4- to 5-quart pan over medium heat, melt butter. Add fennel, onion, and ginger. Stir often until fennel is tender when pierced, 8 to 10 minutes. Add 2 cups broth.

2. Pour mixture into a blender and add miso. Whirl until as smooth as you like. Return to pan and add remaining 4 cups broth. Stir often over medium-low heat until hot. Ladle into bowls, then add chives.

Yield: Makes about 2 quarts; 6 to 8 servings

CALORIES 62 (26% from fat); FAT 1.8g (sat 0.9g); CHOLESTEROL 3.9mg; CARBOHYDRATE 4.5g; SODIUM 238mg; PROTEIN 7.1g; FIBER 1.1g

Sunset, APRIL 2005

Monday, December 8, 2008

Hot Crab Dip

This is my favorite crab dip. We usually just dump everything in the crock pot and cook and serve. It is really good. Of course being from Maryland, I do add Old Bay. We serve with crackers and Fritos.

Hot Crab Dip

3/4 cup nonfat sour cream
2 tablespoons fresh lemon juice
1 tablespoon grated fresh onion
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
(I also add 1 tsp of Old Bay)
1/4 teaspoon garlic powder
1 (8-ounce) tub reduced-fat cream cheese, softened
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 pound lump crabmeat, shell pieces removed
Vegetable cooking spray

Combine the first 7 ingredients in a bowl; stir well with a wire whisk. Stir in cheddar cheese and crabmeat.
Spoon the crabmeat mixture into a 1 1/2-quart casserole coated with cooking spray, and sprinkle with paprika. Bake at 325° for 30 minutes or until thoroughly heated. Serve warm with plain crackers.

Yield: 3 1/2 cups (serving size: 1/4 cup)
CALORIES 92 (41% from fat); FAT 4.2g (sat 2.2g,mono 1.3g,poly 0.3g); IRON 0.3mg; CHOLESTEROL 45mg; CALCIUM 92mg; CARBOHYDRATE 2.5g; SODIUM 223mg; PROTEIN 10.3g; FIBER 0.0g
Cooking Light, APRIL 1995