Lemon and Sage Chicken

Well, both D and I thought this was plain. It was juicy, and we could see all the spices, but we couldn't taste it. Very disappointing.

We had with Fiesta Pasta Salad, which I have determined is my favorite pasta salad.

Lemon and Sage Chicken

Antioxidant compounds in citrus fruits and herbs may reduce the formation of HCA compounds. Here, we leave the skin on for moisture while grilling, then discard.

Yield: 4 servings (serving size: 2 breast pieces or 1 leg and 1 thigh)

1 (4-pound) roasting chicken
1 tablespoon grated lemon rind

1/3 cup fresh lemon juice

1/3 cup Sauternes or other dessert white wine
1/4 cup minced fresh sage leaves
1 tablespoon olive oil
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 large garlic cloves, grated
1/2 teaspoon salt

1. Remove and discard giblets and neck from chicken. Cut the chicken into drumsticks, thighs, and breasts; cut each breast in half crosswise to form 4 breast pieces total. Reserve wings and back for another use.

2. Combine rind and next 7 ingredients (through garlic) in a small bowl, and stir with a whisk. Place juice mixture in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 1 hour. Remove chicken from bag, and discard marinade. Sprinkle chicken evenly with salt.

3. Prepare grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on), or arrange charcoal on one side of grill for indirect heat.

4. Place chicken on grill rack covering right burner; grill over direct heat 15 minutes, turning every 5 minutes. Move chicken to grill rack covering left burner; grill over indirect heat 10 minutes or until a thermometer registers 165°. Discard chicken skin.

CALORIES 246 ; FAT 13.7g (sat 3.9g,mono 5.7g,poly 3g); CHOLESTEROL 84mg; CALCIUM 15mg; CARBOHYDRATE 2.2g; SODIUM 374mg; PROTEIN 26.3g; FIBER 0.1g; IRON 1.3mg

Cooking Light, JUNE 2010

Chocolate Cupcakes with Peanut Butter Icing

So Hope posted these, which reminded me I have the Barefoot Contessa's Cookbook that has this recipe in it. I never made it.

I then realized my friend is turning 40, and here was an excuse to make them, even though he doesn't eat sweets.

Very easy. I don't like cake, but the batter was delicious. I do like icing, and this one was good. D thought they were good. The cupcake wasn't overpowering and there was enough sweetness in the frosting.

Chocolate Cupcakes with Peanut Butter Icing

Photo by ALB

2006, Barefoot Contessa at Home, All Rights Reserved

Serves: 14 to 15 cupcakes.

Ingredients
•12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
•2/3 cup granulated sugar
•2/3 cup light brown sugar, packed
•2 extra-large eggs, at room temperature
•2 teaspoons pure vanilla extract
•1 cup buttermilk, shaken, at room temperature
•1/2 cup sour cream, at room temperature
•2 tablespoons brewed coffee
•1 3/4 cups all-purpose flour
•1 cup good cocoa powder
•1 1/2 teaspoons baking soda
•1/2 teaspoon kosher salt
•Kathleen's Peanut Butter Icing, recipe follows
•Chopped salted peanuts, to decorate, optional

Directions
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:


•1 cup confectioners' sugar
•1 cup creamy peanut butter
•5 tablespoons unsalted butter, at room temperature
•3/4 teaspoon pure vanilla extract
•1/4 teaspoon kosher salt
•1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Sauteed Chicken Breasts with Creamy Chive Sauce

This was good. We had with pasta.

Sauteed Chicken Breasts with Creamy Chive Sauce

From EatingWell

4 servings
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

* 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
* 1 teaspoon kosher salt, divided
* 1/4 cup plus 1 tablespoon all-purpose flour, divided
* 3 teaspoons extra-virgin olive oil, divided
* 2 large shallots, finely chopped
* 1/2 cup dry white wine
* 1 14-ounce can reduced-sodium chicken broth
* 1/3 cup reduced-fat sour cream
* 1 tablespoon Dijon mustard
* 1/2 cup chopped chives, (about 1 bunch)

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Per serving: 244 calories; 9 g fat (3 g sat, 3 g mono); 72 mg cholesterol; 1 g carbohydrates; 26 g protein; 0 g fiber; 679 mg sodium; 334 mg potassium.

Nutrition Bonus: Niacin (50% daily value), Selenium (31% dv).

Chicken Pot Pie with Cornmeal Crust

So I got this recipe from Williams-Sonoma's Chicken for Dinner. It was 812 Calories so D and I made some modifications (and took out the cooked tomatoes). This was the result.

It was really easy to make, and pretty good. It isn't a typical potpie, in that there is no "goo." Also the crust...we couldn't use it all or the dish would have overflowed, so it is probably less calories (we used about 3/4 of the crust mixture). It was very spicy. For leftovers, we'll probably add some sour cream.

The servings are huge so you could get less calories making 6 servings.

Chicken Pot Pie with Cornmeal Crust

Ingredients
Cooking Spray
6 Green Onions, chopped
1 Green Pepper, seeded and chopped
2 Garlic Cloves, minced
1.5 pounds Skinless, Boneless Chicken Breast
1 (4-oz) can green chilies
2 Serrano Peppers, seeded and minced
1/2 Cup fresh cilantro
1 tsp ground oregano
1/2 tsp ground cumin
1 C Cooked White Rice
1/2C Chicken Broth (Low-Fat, Low Sodium)
Dash of salt
Dash of pepper
1C finely ground cornmeal
1C all-purpose flour
1 TBSP Baking Powder
1 tsp Chili Powder
1/2 C Monterey Jack Cheese, shredded
1 Egg
1C 2% Milk
3 TBSP Vegetable Oil (put it in a 1/3C measuring cup and then add the chicken broth below to fill it up the rest of the way)
1/6 C Chicken Broth (Low Fat, Low Sodium)

Directions
1. Preheat oven to 375.

2. In a frying pan over medium-high heat, warm cooking spray. Add the chicken, green pepper and green onions until cooked. Add the garlic and saute until softened, about 1 minute. Remove from heat. Stir in, chilies (green and serrano), cilantro, oregano, cumin, rice and broth. Season with salt and pepper. Pour into a shallow, 6-C (1.5L) baking dish.

3. In a bowl stir together the cornmeal, flour, baking powder, chili powder, and 1/2 teaspoon salt until well mixed. Stir in the jack cheese. In another bowl, using a whisk beat the egg until blended. Then beat in milk, chicken broth and oil. Pour the liquid mixture into the flour mixture and stir to mix well. Spoon over the chicken and rice.

4. Bake until the crust is puffed and golden brown and the chicken filling is bubbling, 25-30 minutes. Serve directly from the dish.

Number of Servings: 4

Nutritional Info
* Fat: 20.3g
* Carbohydrates: 68.2g
* Calories: 674.1
* Protein: 53.7g
* Cholesterol: 168.0mg
* Sodium: 1060.6,g
* Fiber: 4.6g

Double-Cheese Meat Loaf

I had to wait for left-overs to decide on this one. Like most meat loaves, there was no overwhelming wow factor to this. It is just a basic meat loaf. But left-overs, it was pretty good.

I made it. It was really easy. The hardest part was that our meat loaf pan was flaking metal, so we just put it in a pan and made it free form.

Overall, it was good and I would have again.

Double-Cheese Meat Loaf

Yield: 6 servings (serving size: 2 slices)

Cooking spray
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 pound lean ground beef (used 1 lbs)
1/2 pound lean ground pork (used .5 lbs)
1/2 pound lean ground veal (didn't use)

Preheat oven to 375°.

Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add the chopped onion, and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.

Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375° for 1 hour or until meat thermometer registers 160°. Let meat loaf stand in pan 10 minutes.

Remove meat loaf from pan, and cut into 12 slices.

Note: Substitute lean ground beef for the ground veal and pork, if desired.

CALORIES 329 (38% from fat); FAT 13.9g (sat 5.6g,mono 5.3g,poly 1.2g); IRON 2.4mg; CHOLESTEROL 133mg; CALCIUM 196mg; CARBOHYDRATE 15.1g; SODIUM 801mg; PROTEIN 33.8g; FIBER 1g

Cooking Light, SEPTEMBER 1998

Cilantro-Serrano Pesto with Grilled Chicken and Penne

So this is a CL recipe but the NI was wrong so I had to run it through SP. Why was the NI wrong? Because there is no way that 3 oz of penne = 6 C cooked. It = 1.5C cooked. That's what we thought, and confirmed. So the NI was wrong because we only got 4 servings instead of 6 and our NI was much less.

It was pretty easy to make. It was really good. I wasn't sure about the mint (not big on it) but was pleasantly surprised. The 2 serranos added spiciness, but for us not overwhelming. Will have again.

Cilantro-Serrano Pesto with Grilled Chicken and Penne

Ingredients
1 1/2 cups fresh cilantro
1/2 cup fresh mint
1/2 cup cotija cheese (used Parmesan)
3 tablespoons toasted pecan halves
1 teaspoon kosher salt
2 garlic cloves
1 serrano chile, seeded and sliced (used 2)
2 tablespoons extravirgin olive oil
2 teaspoons sherry vinegar (used 1 tsp sherry, and 1 tsp vinegar)
1/8 teaspoon freshly ground black pepper
3/4 pound boneless, skinless chicken breast
Cooking spray
6 cups hot cooked penne pasta (about 3 ounces uncooked) (used 3oz)
2 cups cherry tomatoes, halved

Directions
Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper.

Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.

Number of Servings: 4

Nutritional Information
Calories: 336.7
Fat: 15.4g
Cholesterol: 56.5 mg
Sodium: 725.3 mg
Total Carbs: 21.4g
Fiber: 3.8g
Protein: 29.0g

Mexican Black Bean Sausage Chili

So this didn't rate high on our chili list. First, the "sausage" tasted like pork and beef mixed together, not sausage. And since D had to make it in advance, what a pain.

Second it was bland. How can chipotles be bland? They were spicy, but the whole thing was eh.

Mexican Black Bean Sausage Chili

You may need to thin the chili with water if you've made it ahead. Or combine the sausage ingredients in advance, and finish the chili later.

Yield: 6 servings

Sausage:
1 1/2 tablespoons Hungarian sweet paprika
2 tablespoons minced garlic
3 tablespoons dry red wine
2 tablespoons sherry vinegar
2 teaspoons ancho chili powder (used 1tsp chipotle chili powder)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
Dash of kosher salt
3/4 pound lean ground pork
3/4 pound ground turkey breast (used ground sirloin)

Chili:
2 tablespoons olive oil
2 cups diced onion (about 2 medium)
1 tablespoon ground cumin
1 tablespoon finely minced garlic
2 teaspoons dried oregano
3 canned chipotle chiles in adobo sauce, minced (half-heartedly seeded)
4 (15-ounce) cans black beans, rinsed and drained, divided
3 cups fat-free, less-sodium chicken broth, divided
3 cups water (used less...see next ingredient)
2 (14.5-ounce) cans no salt-added diced tomatoes, drained (did not drain, used less water)
1/4 cup freshly squeezed lime juice
1/4 cup very finely chopped cilantro, divided
Low-fat sour cream (optional)
Sliced green onions (optional)

To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.

To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tablespoon cumin, 1 tablespoon garlic, 2 teaspoons oregano, and chiles; cook 4 minutes or until onion is tender. Place 1 1/2 cups black beans and 1 cup broth in a food processor; process until smooth. Add puréed beans, remaining beans, remaining 2 cups broth, water, and tomatoes to pan; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until slightly thick. Stir in juice and cilantro. Ladle about 1 3/4 cups chili into each of 6 bowls. Garnish each serving with sour cream and sliced green onions, if desired.

CALORIES 395 (27% from fat); FAT 11g (sat 2.9g,mono 6g,poly 2.1g); IRON 6mg; CHOLESTEROL 78mg; CALCIUM 128mg; CARBOHYDRATE 40.4g; SODIUM 989mg; PROTEIN 35.3g; FIBER 13.7g

Cooking Light, JANUARY 2006

Chocolate Peanut Butter Breakfast Cookies

So I always liked Erin Baker's Breakfast Cookies but the past few times I got them they were moldy. So I decided to try these (from various websites).

Making them was easy but when I got to making cookie balls, there was no way in hell. The mix was all powdery. So I added 3 TBSP of oil. Then albeit dry they formed.
They taste like what I remember the EBBC's taste like, with no mold.

Chocolate Peanut Butter Breakfast Cookies

Ingredients
1/2 cup unsweetened dark cocoa (such as Hershey's Cocoa)
1-1/2 cups white whole wheat flour
1-1/4 cups quick-cooking rolled oats
3/4 cup granulated white sugar
1 tsp. cinnamon
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup Ghiradelli 60% Cocoa Chips
1 large egg
1 tsp. vanilla
1/2 cup unsweetened applesauce
1/2 cup natural peanut butter (I used Jif Chunky)
3TBSP Vegetable Oil

Directions
Preheat oven to 350 degrees F. Whisk together the first nine ingredients (through the chocolate chips) in a large bowl. In a small bowl, whisk the egg, vanilla, applesauce and peanut butter together. Pour the wet ingredients into the dry and mix well.

Line two cookie sheets with parchment paper (this is optional, but it makes for easier clean-up). Roll dough into 18 balls, pressing down to flatten in the shape of a cookie. Place dough on prepared cookie sheets one inch apart. Bake 8 to 10 minutes. Remove from oven and let cool 10 minutes.

Makes 18 breakfast cookies.

Number of Servings: 18 (I got 18)

Nutritional Info
Fat: 8.5g
Carbohydrates: 26.0g
Calories: 184.8
Protein: 5.0g
Fiber: 3.6g

Seared Chicken with Tomatillo-Avocado Salsa

I was not familiar with radishes in salsa. But they were really good. I really liked the taste of the chicken with the salsa. I would definitely make again. I served Elote with this.

Seared Chicken with Tomatillo-Avocado Salsa

Fix the salsa first so the flavors have time to develop. Serve with baked tortilla chips, reduced-fat sour cream, and frozen margaritas for a quick, festive dinner.

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup tomatillo mixture)

4 ounces tomatillos (3 tomatillos)
3/4 cup peeled chopped avocado
1/3 cup sliced radish
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons poultry seasoning

Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients (through pepper) in a medium bowl.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with seasoning. Add chicken to pan; cook 3 minutes. Turn chicken over. Reduce heat, and cook 5 minutes or until done. Serve chicken with tomatillo mixture.

CALORIES 199 (28% from fat); FAT 6.2g (sat 1.2g,mono 3.1g,poly 1g); IRON 1.5mg; CHOLESTEROL 74mg; CALCIUM 25mg; CARBOHYDRATE 4.9g; SODIUM 529mg; PROTEIN 30.5g; FIBER 2.2g

Cooking Light, JUNE 2006

Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

The chicken wasn't water logged but it was tasteless unless you put a ton of the sauce on it. The technique wasn't simple and it was easy for the chicken to fall apart (and it looked like chicken in a condom). I ended up eating the plain rice we had a side dish because it had more taste.

Julienne Vegetable-Stuffed Chicken with Ginger-Hoisin Sauce

Serve this dish with sesame noodles, if desired.

Yield: 4 servings (serving size: 1 stuffed breast half and about 1 1/2 tablespoons sauce)

Chicken:
1 1/2 teaspoons dark sesame oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
2 cups matchstick-cut carrot
2 cups matchstick-cut zucchini
1 cup red bell pepper, cut into 1/4-inch strips
1 tablespoon low-sodium soy sauce
2 teaspoons hoisin sauce
1/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
3 quarts water

Sauce:
1 tablespoon finely chopped green onions
1 tablespoon seasoned rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons minced peeled fresh ginger
2 teaspoons honey
5 teaspoons hoisin sauce

To prepare chicken, heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 15 seconds. Add carrot, zucchini, and bell pepper; sauté 3 minutes or until crisp-tender. Add soy sauce and hoisin sauce; sauté 30 seconds. Place carrot mixture in a bowl; cool 5 minutes. Stir in panko.

Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.

Divide carrot mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold breast sides over filling.

Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining chicken breast halves.

Bring 3 quarts of water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.

To prepare sauce, combine onions and remaining ingredients in a small bowl. Serve with chicken.

CALORIES 289 (14% from fat); FAT 4.5g (sat 0.9g,mono 1.3g,poly 1.4g); IRON 1.8mg; CHOLESTEROL 99mg; CALCIUM 46mg; CARBOHYDRATE 18.7g; SODIUM 638mg; PROTEIN 42g; FIBER 2.4g

Cooking Light, JUNE 2006

Charmoula-Marinated Swordfish Steaks

This was very good and flavorful.

Charmoula-Marinated Swordfish Steaks

Charmoula is a Moroccan marinade typically made from cilantro, oil, lemon juice, cumin, and garlic. The blend also complements poultry.

Yield: 6 servings (serving size: 1 steak and 1 lemon wedge)

1/3 cup chopped fresh cilantro
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon ground ginger
2 garlic cloves, minced
6 (6-ounce) swordfish steaks (about 1 1/2 inches thick)
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
6 lemon wedges

Combine first 8 ingredients in a large zip-top plastic bag. Add fish to bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Prepare grill.

Remove fish from bag; discard marinade. Sprinkle fish with salt and pepper. Place fish on a grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

CALORIES 216 (34% from fat); FAT 8.1g (sat 2g,mono 3.7g,poly 1.6g); IRON 1.6mg; CHOLESTEROL 62mg; CALCIUM 17mg; CARBOHYDRATE 2.2g; SODIUM 439mg; PROTEIN 31.8g; FIBER 0.5g

Cooking Light, JUNE 2006

Pork Medallions with Porcini Mushroom Sauce

My notes say WE LIKED! And to use penne.

Pork Medallions with Porcini Mushroom Sauce

Dried mushrooms keep for up to six months in an airtight container. Water used to reconstitute the mushrooms becomes a flavorful broth. Serve with steamed carrots, squash, and zucchini.
Yield: 4 servings (serving size: 2 pieces pork and 1/3 cup sauce)

1 1/2 cups (1 1/2 ounces) dried porcini mushrooms
1 1/2 cups boiling water
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 8 pieces
1 teaspoon freshly ground black pepper
1 teaspoon minced fresh rosemary
3/4 teaspoon salt
1 garlic clove, crushed
2 teaspoons olive oil
1 teaspoon butter
3/4 cup diced red onion
1/2 cup dry Marsala or Madeira
1 cup fat-free, less-sodium chicken broth
Fresh rosemary sprigs (optional)

Combine mushrooms and 1 1/2 cups boiling water in a bowl. Cover and let stand 30 minutes or until tender. Drain in a colander over a bowl, reserving 1 cup liquid. Finely chop mushrooms.

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of pork with pepper.

Combine rosemary, salt, and crushed garlic in a small bowl; mash with a fork into a paste. Heat olive oil and butter in a large nonstick skillet over medium-high heat. Add garlic paste; sauté 30 seconds. Add pork; cook for 2 minutes on each side. Remove from pan. Add diced onion to pan; sauté for 5 minutes or until tender. Add chopped mushrooms and Marsala, and cook for 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Reduce heat to medium-low. Return pork to pan; cook 3 minutes or until thoroughly heated. Garnish with rosemary sprigs, if desired.

CALORIES 269 (25% from fat); FAT 7.6g (sat 2.2g,mono 4g,poly 0.9g); IRON 4mg; CHOLESTEROL 76mg; CALCIUM 28mg; CARBOHYDRATE 13.2g; SODIUM 612mg; PROTEIN 28.2g; FIBER 2.5g

Cooking Light, MAY 2006

Spiced Pork with Bourbon Reduction Sauce

Our notes say Good!

Spiced Pork with Bourbon Reduction Sauce

Substitute chicken broth for bourbon, if you prefer. Serve with couscous or rice.

Yield: 4 servings (serving size: 3 pork slices and 2 tablespoons sauce)

Sauce:
1/2 cup bourbon
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper

Pork:
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed
Cooking spray

To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.

To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce

CALORIES 277 (13% from fat); FAT 4g (sat 1.4g,mono 1.8g,poly 0.5g); IRON 2.2mg; CHOLESTEROL 74mg; CALCIUM 29mg; CARBOHYDRATE 16.7g; SODIUM 673mg; PROTEIN 24.9g; FIBER 0.5g

Cooking Light, APRIL 2006

Crab Cakes with Red Pepper Mayonnaise

I wanted to hate this one, seeing as it had no Old Bay, and it wasn't Maryland style. But it was very good.

Crab Cakes with Red Pepper Mayonnaise

Panko lends these crab cakes a nice, crunchy crust. These cakes are large enough to serve as a main dish, but you also can form smaller appetizer cakes.
Yield: 6 servings (serving size: 1 crab cake, about 1 1/2 cups watercress, and about 1 1/2 tablespoons mayonnaise)
Red Pepper Mayonnaise:
1 red bell pepper
1/3 cup reduced-fat mayonnaise
1 garlic clove
Dash of hot pepper sauce (such as Tabasco)

Crab Cakes:
1/3 cup reduced-fat mayonnaise
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tablespoons minced celery
1 1/2 teaspoons fresh lemon juice
1 egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
1 1/4 cups panko (Japanese breadcrumbs), divided
2 tablespoons butter, divided
10 cup trimmed watercress (about 10 ounces)
6 lemon wedges (optional)

Preheat broiler.

To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.

To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.

Wine note: The sweet, succulent flavor of crab is lovely with a crisp, dry white that's clean and pure tasting. One of my favorites is albariño from the northwestern corner of Spain. Nora Albariño 2004 from Rias Baxais ($16) is zesty, with a hint of citrus, starfruit, and dried peach. -Karen MacNeil

CALORIES 234 (34% from fat); FAT 8.8g (sat 3.5g,mono 1.7g,poly 2.7g); IRON 0.9mg; CHOLESTEROL 96mg; CALCIUM 165mg; CARBOHYDRATE 15.2g; SODIUM 625mg; PROTEIN 22g; FIBER 1.4g

Cooking Light, APRIL 2006

Spicy Chicken Quesadillas

I made these when D was out of town. Kind of intuitive but they were really good.

Spicy Chicken Quesadillas

Fresh herbs and pickled jalapeños brighten up these simple quesadillas. Serve with a tossed green salad and a side of black beans to round out the meal.
Yield: 4 servings (serving size: 1 quesadilla and 3 tablespoons salsa)
1/4 cup thinly sliced green onions (about 2)
2 tablespoons chopped cilantro
1 tablespoon chopped pickled jalapeño peppers
1 cup chopped cooked chicken (about 8 ounces), divided
4 (8-inch) flour tortillas
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese, divided
Cooking spray
3/4 cup salsa

Combine first 3 ingredients in a small bowl; stir until blended.

Place 1/4 cup chopped chicken over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and 1 tablespoon onion mixture; fold in half. Repeat procedure with the remaining tortillas, chicken, cheese, and onion mixture.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half. Serve with salsa.

CALORIES 328 (30% from fat); FAT 10.9g (sat 4.8g,mono 4.1g,poly 1.5g); IRON 2.5mg; CHOLESTEROL 65mg; CALCIUM 248mg; CARBOHYDRATE 29.4g; SODIUM 786mg; PROTEIN 27.9g; FIBER 2.1g

Cooking Light, MARCH 2006

Three-Cheese Chicken Penne Florentine

So we weren't really impressed with this recipe. Not sure why. Probably the cream of chicken and cottage cheese. I find those textures weird. D thought it was decent, while I thought it tasted better the next day.

Three-Cheese Chicken Penne Florentine

Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring. You also can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.
Yield: 8 servings (serving size: about 1 cup)
1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

CALORIES 345 (25% from fat); FAT 9.7g (sat 5.1g,mono 3.1g,poly 1g); IRON 2mg; CHOLESTEROL 56mg; CALCIUM 275mg; CARBOHYDRATE 32.9g; SODIUM 532mg; PROTEIN 31.7g; FIBER 2.1g

Cooking Light, MARCH 2006

Chicken-Ham Lasagna

Neither D nor I cared for this one that much. Too many layers. My notes said it has potential. We felt it would be better as a tossed pasta, not layers.

Chicken-Ham Lasagna

To shorten prep time, skin, bone, and shred rotisserie chicken; add to sauce.
Yield: 8 servings
2 cups fat-free, less-sodium chicken broth
1/2 teaspoon freshly ground black pepper, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces, divided
3 cups 1% low-fat milk
1/3 cup all-purpose flour (about 1 1/2 ounces)
1 1/2 cups (6 ounces) freshly grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
Cooking spray
12 no-cook lasagna noodles (8 ounces), divided
8 ounces thinly sliced 96% fat-free deli ham, chopped, divided
Chopped fresh parsley (optional)

Preheat oven to 350°.

Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.

Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.

Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.

Cover with foil very lightly coated with cooking spray; bake at 350° for 30 minutes. Remove and discard foil; bake 10 minutes or until the cheese lightly browns. Sprinkle with parsley, if desired.

Wine note: With a cue from the dish's overall unfussy character, the ideal wine needs to be inexpensive and uncomplicated. One of my favorite "comfort wines" to go with a comfort food like this is Australian shiraz. Annie's Lane Shiraz 2002 from Australia's Clare Valley ($15) is a simple blast of berriness with a soft texture. -Karen MacNeil

CALORIES 260 (24% from fat); FAT 7g (sat 3.7g,mono 2g,poly 0.8g); IRON 1.9mg; CHOLESTEROL 57mg; CALCIUM 295mg; CARBOHYDRATE 18g; SODIUM 740mg; PROTEIN 28.9g; FIBER 0.8g

Cooking Light, JANUARY 2006

Balsamic Roasted Asparagus

This was really easy. And my notes have as good.

Balsamic Roasted Asparagus

This is a supereasy side dish that Russ Wall can prepare for dinner on his nights off, and the Dickinsons can enjoy, too.

Yield: 4 servings

1 pound asparagus
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon bottled minced garlic
1/4 teaspoon freshly ground black pepper

Preheat oven to 425°.

Snap off tough ends of asparagus. Place in a jelly-roll pan. Drizzle with olive oil and vinegar; sprinkle with salt, garlic, and pepper, tossing to coat. Bake at 425° for 10 minutes, turning once.

CALORIES 67 (48% from fat); FAT 3.6g (sat 0.5g,mono 2.7g,poly 0.3g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 26mg; CARBOHYDRATE 5.7g; SODIUM 236mg; PROTEIN 2.5g; FIBER 2.5g

Cooking Light, JANUARY 2006

Pizza-Style Meat Loaf

So this was pretty good. It had that "hot" that pizza has. It looked pretty easy to make. Will have again. We had with salad.

We assembled it differently.

Pizza-Style Meat Loaf
Yield: 6 servings (serving size: 1 slice)

Ingredients
2/3 cup pizza sauce, divided (used Bertoli Marinara)
1 1/2 pounds extra-lean ground round
3/4 cup Italian-seasoned breadcrumbs
1/2 cup chopped onion
1 teaspoon dried Italian seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon ground red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
2 (1-ounce) slices part-skim mozzarella cheese (used 2 oz of shredded)
1/2 cup diced red bell pepper (used green pepper)
Cooking spray

Preparation
Preheat oven to 350°.

Combine 1/3 cup sauce, meat, and next 8 ingredients (sauce through egg white) in a bowl (we added the green pepper). Shape meat mixture into an 18 x 12-inch rectangle on wax paper. Arrange cheese slices over meat mixture; sprinkle with red bell pepper, leaving a 1-inch border. Roll meat mixture up jelly-roll fashion starting at short side (we put half in a meatloaf pan, put cheese in the middle and put the other half of the mixture in). Pinch ends to seal.

Place meat loaf on a broiler pan coated with cooking spray. Bake at 350° for 1 hour or until meat loaf registers 160°. Brush 1/3 cup pizza sauce over meat loaf. Bake an additional 5 minutes or until done; let stand 10 minutes before slicing.

Nutritional Information
Calories:291 (39% from fat)
Fat:12.6g (sat 5.2g,mono 5.2g,poly 0.6g)
Protein:27.9g
Carbohydrate:15.4g
Fiber:0.9g
Cholesterol:75mg
Iron:4.4mg
Sodium:671mg
Calcium:96mg

Cooking Light, APRIL 1997

Parmesan-Browned Butter Orzo

This was really good. D thought it needed garlic but said we would have again. I didn't think it needed garlic. Will have again.

Parmesan-Browned Butter Orzo

1 TBSP Butter
1/2 C Orzo
2 TBSP White Wine
1 1/4 C Chicken Broth (used low-fat)
1 TBSP Parmesan Cheese, grated
1 TBSP Chives (didn't use)

Cook 1 TBSP butter in a small saucepan over medium-low heat 4 minutes or until browned.

Add 1/2 cup orzo; cook 1 minute.

Add 2 TBSPs white wine; cook over medium-high heat 1 minute.

Add 1 1/4 cups chicken broth.

Bring to boil; reduce heat, and simmer 13 minutes.

Stir in 1 TBSP grated Parmesan; cover and let stand 5 minutes.

Sprinkle with 1 TBSP chives.

Chicken Milanese with Spring Greens

So this was really good, but light. I can see eating this when it is 90 degrees outside. I prepped and that was easy. D cooked and that was easy. Neither of us were that inspired with the vinaigrette, but he thought it was because the recipe should be doubled, and I thought it should be sweeter.

Overall we will have again. We had with Parmesan-Brown Butter Orzo.

Chicken Milanese with Spring Greens

Create a healthy kid-friendly meal by slicing the chicken into "fingers" and serving over a colorful salad.
Other Time: 40 minutes minutes
Yield: 2 servings

3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6-ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

1. Combine juice, vinegar, shallots, 1/8 teaspoon salt, and sugar; let stand 15 minutes.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

3. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish. Place egg white in a shallow dish. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge chicken in flour; dip in egg white. Dredge in breadcrumb mixture. Place chicken on a wire rack; let stand 5 minutes.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes. Turn chicken over; cook 2 minutes or until browned and done.

5. Add 2 teaspoons oil and 1/8 teaspoon pepper to shallot mixture; stir with a whisk. Add greens; toss gently. Place 1 chicken breast half and 1 cup salad on each of 2 plates. Serve with lemon wedges.

CALORIES 402 ; FAT 15.4g (sat 3g,mono 9g,poly 1.8g); CHOLESTEROL 102mg; CALCIUM 80mg; CARBOHYDRATE 17.7g; SODIUM 539mg; PROTEIN 45.9g; FIBER 1.4g; IRON 2.2mg

Cooking Light, MAY 2010

Bacon and Wild Mushroom Risotto with Baby Spinach

So this was really good. Both D and I enjoyed it and it was pretty easy to make (I watched and put away stuff).

I couldn't find oyster mushrooms, so I bought beech mushrooms. I could tell the texture but couldn't taste. Same with the Shitake. So next time, I would either just use cremini or mix cremini and Shitake.

D uses a little more than 1 cup of rice because he had a lot of liquid...but he didn't measure.

We had with spinach salad.

Bacon and Wild Mushroom Risotto with Baby Spinach

Crisp bacon brings crunchy texture and smoky flavor to the dish.
Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 tablespoon bacon)

4 cups Homemade Chicken Stock (used store bought low-fat chicken broth)
6 bacon slices, chopped
1 cup chopped shallots
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh thyme (used 1/4 tsp dry thyme)
4 garlic cloves, minced (used 6)
4 ounces cremini mushrooms, sliced (used 6oz)
4 ounces shiitake mushrooms, stemmed and sliced (used 3.5oz)
4 ounces oyster mushrooms, sliced (used 2.5 oz beech mushrooms)
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/3 cup Madeira wine or dry sherry
4 cups baby spinach
1/2 cup (2 ounces) grated fresh Asiago cheese (used Italian 6-Cheese Blend)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.

2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

Wine note: A light-bodied pinot noir can echo the smoky and earthy flavors of Bacon and Wild Mushroom Risotto with Baby Spinach, without overpowering the dish as a bigger red wine might. Redtree Pinot Noir 2008 ($8), from California, shows this grape's aromatic earthiness, along with snappy, tart berry fruit that provides a palate-cleansing contrast to the creamy texture of this dish. —Jeffery Lindenmuth

CALORIES 405 ; FAT 19.1g (sat 6.6g,mono 8.4g,poly 2g); CHOLESTEROL 38mg; CALCIUM 145mg; CARBOHYDRATE 42.6g; SODIUM 555mg; PROTEIN 16.5g; FIBER 3.5g; IRON 2.4mg

Cooking Light, MAY 2010

Pulled Chicken Sandwiches

These are really good. Not too spicy, not too sweet. D chops the chicken instead of pulling it. He said they are really easy to make. We had with Chipotle Baked Beans.

Pulled Chicken Sandwiches

The chicken and sauce can be made up to two days ahead and stored in the refrigerator. Reheat the mixture in a saucepan before serving.
Yield: 8 servings (serving size: 1 sandwich)

Chicken:
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 pounds skinless, boneless chicken thighs
Cooking spray

Sauce:
2 teaspoons canola oil
1/2 cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 cup ketchup
2 tablespoons cider vinegar
1 tablespoon molasses

Remaining ingredients:
8 (2-ounce) sandwich rolls, toasted
16 hamburger dill chips

Prepare grill.

To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.

Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.

CALORIES 365 (23% from fat); FAT 9.1g (sat 2.8g,mono 2.6g,poly 2.6g); IRON 3.4mg; CHOLESTEROL 94mg; CALCIUM 78mg; CARBOHYDRATE 42.8g; SODIUM 877mg; PROTEIN 28.2g; FIBER 2g

Cooking Light, JUNE 2006

Thai Pork with Red Curry

So I made this. It was very easy prep (besides deboning a Boston Butt).

It wasn't as spicy as I hoped for, but very good. I wish there was more liquid. We had with rice (D made).

Thai Pork with Red Curry

Preparation Time: 15 minutes

Cooking Time: 5 hours

Yield: 6 Servings

Cost per Serving: $2.24

1 1/4 cups chicken broth

1 (14 oz.) can reduced-fat coconut milk

1 onion, thickly sliced

1 red bell pepper, cored and sliced lengthwise

1 (8 oz.) package white mushrooms, quartered

2 tablespoons red curry paste

3 tablespoons vegetable oil

2 1/2 pounds boneless pork butt or shoulder, cubed

1 tablespoon kosher salt

1/2 teaspoon black pepper

1 cup chopped cilantro

Stir in 3/4 cup chicken broth, coconut milk, onion, bell pepper, mushrooms and curry paste to a slow cooker.

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Season pork cubes with salt and pepper and add a third of pork to skillet. Brown meat for 6 minutes. Transfer pork to slow cooker. Repeat with remaining 2 batches of pork and 2 Tbsp. oil.

Pour remaining 1/2 cup chicken broth into skillet, scraping bottom of pan to incorporate browned bits; stir this liquid into slow cooker. Cover and cook on high heat for 5 hours. Using a slotted spoon, skim grease off top prior to serving.

Sprinkle cilantro on stew; Serve over rice, if desired.

CALORIES 450 ; FAT 28g (sat 10g); CHOLESTEROL 129mg; CARBOHYDRATE 8g; SODIUM 434mg; PROTEIN 40g; FIBER 2g

All You, APRIL 2006

Soft Pretzels

I got this recipe from Elizabeth.

This is the first time I ever worked with yeast so I was a bit worried. My dough didn't really rise, but I didn't wait past the hour. I figured I had messed up. The rolling out the dough was weird because air would get in and separate the dough. But overall they were easy to make.

Result: AWESOME! So making these again.

Soft Pretzels

Photo by ALB

Ingredients

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

Directions
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water (I added about 6-7). Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. (Mine didn't double but I went ahead with it...I think it did rise).

Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.

When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. (I also sprayed with Parkay).

Bake in preheated oven for 8 minutes, until browned.

Nutritional Information
Amount Per Serving Calories: 237 Total Fat: 1.7g Cholesterol: 0mg

I got 15, ran it through Sparkpeople...I got

Calories: 170

Fat:1

Fiber: 1.4

And sodium was very high.

Santa Fe Pasta Sauce

This was ok. The portions were too small. Overall, I like Salsa Chicken better. D said it was very easy.

Santa Fe Pasta Sauce

Yield: 8 servings (serving size: 1/2 cup sauce, 1/2 cup pasta, and about 4 strips of grilled chicken)

1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (16-ounce) jar salsa
1 (8-ounce) can tomato sauce
1 cup frozen whole-kernel corn
3/4 cup canned black beans, rinsed and drained
1/3 cup chopped ripe olives (didn't use)
1/2 cup low-fat sour cream
1/2 teaspoon Creole seasoning (such as Louisiana)
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
Sliced pickled jalapeño peppers (optional)

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, and sauté 5 minutes. Reduce heat to medium-low. Stir in salsa and tomato sauce; cook 20 minutes, stirring occasionally. Add corn, beans, olives, sour cream, and Creole seasoning; cook 4 minutes or until thoroughly heated. Keep warm.

Prepare grill or broiler. Place chicken on a grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until done. Slice chicken lengthwise into 1/2-inch-wide strips.

Spoon the sauce over pasta. Top with grilled-chicken strips, and garnish with sliced pickled jalapeno peppers, if desired.

CALORIES 302 (21% from fat); FAT 7.2g (sat 2.1g,mono 3g,poly 1.1g); IRON 2.8mg; CHOLESTEROL 54mg; CALCIUM 73mg; CARBOHYDRATE 34.6g; SODIUM 592mg; PROTEIN 24.5g; FIBER 3.8g

Cooking Light, MARCH 1999

Salted Caramel Ice Cream

So because I am a glutton for punishment I decided to try making ice cream again. Also I had all the ingredients, on hand.

Making this was really easy, despite I don't have a thermometer. The mixture tasted really good, I could have just drank it.

After 2 hours in the fridge, I transferred the mixture to the freezer for 3 hours. It started freezing. So then I put it in the ice cream maker. It only took 12 minutes.

There were some frozen milk flakes, but overall, I thought it was good. D did too. We used Kosher salt for all the salt called.

Salted Caramel Ice Cream

Yield: 10 servings

3 1/2 cups 2% reduced-fat milk

3 large egg yolks

1 1/4 cups packed brown sugar

1/4 cup heavy cream

1 tablespoon butter

1/2 teaspoon sea salt

1/2 teaspoon flake salt

1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.

2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.

CALORIES 241 ; FAT 7.9g (sat 4.5g,mono 2.5g,poly 0.5g); CHOLESTEROL 99mg; CALCIUM 173mg; CARBOHYDRATE 39g; SODIUM 370mg; PROTEIN 4.7g; FIBER 0.0g; IRON 0.9mg

Cooking Light, MAY 2010