Monday, July 26, 2010

Herbed Basmati Rice

This was very good and flavorful. I really liked the pine nuts. They added a nice crunch.
We had with Mediterranean Stuffed Chicken.

Herbed Basmati Rice


Yield: 6 servings (serving size: 2/3 cup)

1 teaspoon olive oil
Cooking spray

1 cup uncooked basmati rice
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper


Heat olive oil in a medium skillet coated with cooking spray over medium-high heat. Add rice and garlic to pan; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.

CALORIES 182 (27% from fat); FAT 5.4g (sat 0.8g,mono 1.8g,poly 2.1g); IRON 1.5mg; CHOLESTEROL 2mg; CALCIUM 37mg; CARBOHYDRATE 31.9g; SODIUM 203mg; PROTEIN 4g; FIBER 1.5g

Cooking Light, SEPTEMBER 2007

Mediterranean Stuffed Chicken Breasts

So this was really good. Of course D made it different than what it said. We thought it could use bread crumbs but eh. We had with Herbed Basmati Rice.

Mediterranean Stuffed Chicken Breasts


This versatile dish is easy enough for a weeknight supper but elegant enough for company.

Yield: 8 servings (serving size: 1 stuffed chicken breast half) -- we got 4 servings.

The 5 Ingredients
1 large red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons finely chopped pitted kalamata olives (didn't use)
1 tablespoon minced fresh basil
8 (6-ounce) skinless, boneless chicken breasts (used 4 chicken breasts)
Added 1/4 tsp salt
Added 1/4 tsp black pepper


Directions: Preheat broiler. 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 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick (D pounded out the chicken and then added mixture and then rolled it up, and added a toothpick). Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

CALORIES 210 ; FAT 5.9g (sat 1.9g,mono 2.3g,poly 1g); CHOLESTEROL 98mg; CALCIUM 43mg; CARBOHYDRATE 1.8g; SODIUM 266mg; PROTEIN 35.2g; FIBER 0.5g; IRON 1.3mg


Cooking Light, JUNE 2010

Our version:
  • Calories: 214.3
  • Total Fat: 3.6 g
  • Cholesterol: 103.9 mg
  • Sodium: 307.1 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 40.3 g

Sunday, July 25, 2010

Spike's Baja Burritos

So these were really good. D made them and didn't think they needed the grill. I thought I don't need to go to Moe's or Willy's anymore. We had with refried beans.
Portions were huge. We cut the original recipe from 8 to 4 halving most ingredients but not all.

Spike's Baja Burritos


From “Weber’s Charcoal Grilling – The Art of Cooking with Live Fire”

Prep Time: 30 minutes
Grilling Time: 10 to14 minutes

4 boneless, skinless chicken breast halves, 6-8 ounces each (used 1 pound)
Extra Virgin Olive Oil (didn't use)
½ teaspoon ground cumin (used 1/4 tsp)
½ teaspoon kosher salt (used 1/4 tsp)
¼ teaspoon freshly ground black pepper (used 1/8 tsp)
2 medium poblano chile peppers
2 tablespoons unsalted butter (didn't use)
1 large yellow onion, cut into ½ inch dice (used 1/2 onion)
2 teaspoons minced garlic (used 6 cloves)
1 package (8 ounces) Neufchatel cream cheese, cut into 8 pieces (used 4 oz)
¼ cup finely chopped fresh cilantro
1 ¾ cups grated Monterey Jack cheese (used 1C pepper jack)
8 flour tortillas (8 to 10 inches) (used 4)
1 can (15 ounce) black beans, drained
2 cups good-quality tomato salsa (used 8 TBSP)
Added 4 TBSP reduced fat sour cream

1. Prepare a two-zone fire for medium heat.

2. Lightly coat the chicken on both sides with oil (didn't do). Season evenly with cumin, salt, and pepper. Brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice. Swap their positions as needed for even cooking. At the same time, grill the chile peppers until evenly charred on all sides, 7 to 9 minutes, turning as needed.

3. Place the chile peppers in a bowl and cover with plastic wrap to trap the steam. Set aside for 10 minutes, then peel away and discard the charred skin, stems, and seeds. Cut the peppers into ¼ inch dice. Cut the chicken into ¼ inch strips.

4. In a medium saucepan over medium heat, melt the butter (didn't do). Cook the onion until soft, about 5 minutes, stirring occasionally. Add the garlic and cook for another 2 to 3 minutes. Add the cream cheese. Stir constantly until the cheese has a smooth consistency. Add the diced peppers, tomatoes, and chicken. Mix well and continue to cook for 5 minutes. Add the cilantro and remove from heat.

5. Spread a layer of grated cheese over each tortilla, keeping a 1-inch border around the edges. Then add some of the chicken mixture and black beans. Fold the sides over the filling then roll up the tortilla to enclose the filling. Grill the burritos, seam sides down first, over direct medium heat, with the lid open, until the cheese is melted and the tortillas are well marked, about 2 minutes, turning carefully as needed. Serve warm with salsa.

Makes 8 burritos.(only made 4)

Sparkpeople NI using my substitutions:
  • Calories: 554.5
  • Total Fat: 21.1 g
  • Cholesterol: 128.1 mg
  • Sodium: 748.7 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 11.5 g
  • Protein: 46.9 g

Refried Pinto Beans with Chipotle

So I don't know how we never had this before. But this is one of those recipes that makes me question why we go out to eat. It was really good. Spicy, and you could taste the bacon. D said they were easy.

We had with burritos.

Refried Pinto Beans with Chipotle


Bacon and chipotle chiles permeate the beans with smoky flavor. Reserve some of the water the beans cook in for this dish; if you've discarded that liquid, use water or chicken broth instead. Start with one-half cup of the cooking liquid--if the beans are too thick, add additional liquid one-fourth cup at a time.

Yield: 6 servings (serving size: about 1/2 cup)

3 applewood-smoked bacon slices, finely chopped
1/2 cup chopped onion
3 cups cooked pinto beans
1/2 to 3/4 cup bean cooking liquid
1 to 2 teaspoons minced chipotle chile, canned in adobo sauce
1/2 teaspoon salt


Cook bacon in a large nonstick skillet over medium heat until crisp. Add onion to pan; cook 7 minutes or until golden, stirring occasionally. Add pinto beans and remaining ingredients; mash with a potato masher to desired consistency. Cook 5 minutes or until thoroughly heated.

CALORIES 181 (28% from fat); FAT 5.7g (sat 1.8g,mono 2.4g,poly 0.7g); IRON 1.9mg; CHOLESTEROL 8mg; CALCIUM 43mg; CARBOHYDRATE 24g; SODIUM 310mg; PROTEIN 9.1g; FIBER 8g


Cooking Light, DECEMBER 2007

Farfalle with Creamy Wild Mushroom Sauce

Yum! We really liked this one. Of course, D added 1# of chicken. He said it was easy to make.

Farfalle with Creamy Wild Mushroom Sauce

This recipe scored high in our Test Kitchens for its rich flavor and ultracreamy texture. The exotic mushroom blend, a combination of shiitake, cremini, and oyster mushrooms, is sold in eight-ounce packages. If unavailable, you can use all cremini mushrooms.

Yield: 8 servings (serving size: 1 1/4 cups)

1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)

Cook pasta according to package directions, omitting salt and fat; drain.

Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.

CALORIES 336 (31% from fat); FAT 11.4g (sat 6.9g,mono 3.1g,poly 0.4g); IRON 2.3mg; CHOLESTEROL 36mg; CALCIUM 124mg; CARBOHYDRATE 47.5g; SODIUM 577mg; PROTEIN 12.1g; FIBER 2.3g

Cooking Light, DECEMBER 2006

Barbecue-Stuffed Potatoes

So this was from CL's Fresh Food Fast. Now, I'm going to beg to differ, because I don't believe processed BBQ is fresh, but oh well.

So I liked this pretty well. D made it and I made another serving on Saturday. It took all of 10 minutes to put together and you can make single servings. Was it the best thing I've ever had...no. But was it quick, good, and better than any chain bbq (Famous Daves, Shanes)...by far.

We had with spinach salad.

Barbecue-Stuffed Potatoes


Photo by ALB

The home-style flavors of baked potatoes topped with tender barbecue chicken and all the fixin's go perfectly with old-fashioned banana pudding. Top the pudding with some beautiful strawberries, and you've got a fresh new angle on a classic dessert.
Prep: 5 minutes; Cook: 12 minutes

Preparation Time: 5 minutes minutes
Cooking Time: 12 minutes minutes
Yield: 4 servings (serving size: 1 potato, about 1/3 cup chicken, about 2 tablespoons sour cream topping, and 2 tablespoons cheese)

4 (6-ounce) baking potatoes
1/2 cup reduced-fat sour cream
2 green onions, finely chopped and divided
1 1/3 cups shredded barbecue chicken (such as Lloyd's)
1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese

1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.

2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.

3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.

4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.

CALORIES 367 (22% from fat); FAT 9g (sat 5.3g,mono 2.4g,poly 1.2g); IRON 3.2mg; CHOLESTEROL 43mg; CALCIUM 117mg; CARBOHYDRATE 57.6g; SODIUM 619mg; PROTEIN 16.5g; FIBER 4.2g

Oxmoor House, APRIL 2009

Tuesday, July 20, 2010

Clam Risotto with Bacon and Chives

So D made this. I liked it. Maybe needed some cheese but even without it, very good. D thought it needed a herb like dill. Portions were very big. We had with spinach salad.

Clam Risotto with Bacon and Chives


If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.

Yield: 4

3 cups bottled clam juice
3 cups water, more if needed
1/4 pound bacon, slices cut crosswise into thin strips
4 tablespoons olive oil (didn't use)
1 onion, chopped
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt, more if needed
3 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon fresh-ground black pepper
1 cup drained chopped clams (used 2 6.5oz cans)

1. In a medium saucepan, bring the clam juice and water to a simmer.

2. In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

3. Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

4. Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed. Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The liquid that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the clam juice, or you may need to add some water.

5. Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.

Wine Recommendation: To make this risotto sing, serve it with a nicely acidic, herbal Verdicchio di Matelica or Verdicchio di Castelli di Jesi.

Food & Wine, 1998

From Sparkpeople:
  • Calories: 430.5
  • Total Fat: 20.0 g
  • Cholesterol: 14.2 mg
  • Sodium: 1,139.5 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 2.6 g
  • Protein: 15.5 g

Sunday, July 18, 2010

Mushroom-Stuffed Chicken

So this was good. Pretty much how can cheese, mushrooms and chicken be bad? Will have again. We had with cauliflower.

Mushroom-Stuffed Chicken


Serve with 3 cups cooked egg noodles tossed with 2 tablespoons butter and green onions.

Yield: 4 servings (serving size: 1 stuffed breast half)
Cost per Serving:
$2.49

2 (1-ounce) slices white bread, torn
(used bread crumbs)
Cooking spray
1/4 cup chopped green onions
8 ounces presliced mushrooms
1/2 teaspoon dried thyme
1 garlic clove, minced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
2 large eggs, lightly beaten
1 tablespoon olive oil


1. Preheat oven to 350°.

2. Pulse bread in a food processor to form fine crumbs. Place in a dish.

3. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

4. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow dish. Place eggs in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in breadcrumbs.

5. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.

CALORIES 376 ; FAT 13.4g (sat 4.3g,mono 5.7g,poly 1.9g); CHOLESTEROL 207mg; CALCIUM 170mg; CARBOHYDRATE 17.4g; SODIUM 717mg; PROTEIN 44.9g; FIBER 1.4g; IRON 3mg

Cooking Light, APRIL 2010

Saturday, July 17, 2010

Yolanda's Famous Chicken

So I don't know who Yolanda is but her chicken is pretty good. We had a miscue on dinner tonight (decided to go to dinner on a Saturday at 730), and ended up at home without eating (I don't wait more than 10 minutes at any restaurant...I don't care if you are my favorite restaurant or not). So getting home with no dinner, we decided to follow our original plan and make dinner. This is what we had. It is now 845 and we have already eaten. So it is quick. And D said it was easy.

It tasted very good. The lemon made it taste summery, and without it I would have wanted a sauce. But with it, no sauce was ok.

We had with roasted asparagus.

Yolanda's Famous Chicken

The family serves these crispy sautéed chicken breasts with lemon wedges only (no sauce). Because they're so flavorful, a spritz of citrus is all they need. You can easily double the recipe to accommodate a larger group—crisp two breast halves at a time in a skillet (or four at a time in two skillets), then finish cooking the whole batch in the oven.

Yield: 4 servings (serving size: 1 breast half and 1 lemon wedge)

2 (1 1/2-ounce) bread slices (used 1 3/4 C breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
1 1/2 teaspoons dried rosemary, crushed
1 1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon 2% reduced-fat milk
1 large egg
Cooking spray
4 teaspoons olive oil, divided
4 lemon wedges

1. Preheat oven to 375°.

2. Tear bread into pieces. Place bread in a food processor; pulse until breadcrumbs measure about 1 3/4 cups.

3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound chicken to 1/2-inch thickness using a meat mallet or small heavy skillet.

4. Place flour in a shallow dish. Combine breadcrumbs, cheese, and next 4 ingredients (through pepper) in a second shallow dish. Combine milk and egg in a third shallow dish, stirring with a whisk. Working with 1 breast half at a time, dredge chicken in flour, shaking off excess. Dip into egg mixture; dredge in breadcrumb mixture, pressing to coat evenly on both sides. Place chicken on a large plate. Repeat procedure with remaining breast halves, flour, egg mixture, and breadcrumb mixture; refrigerate for 30 minutes.

5. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add 2 teaspoons olive oil, swirling to coat. Add 2 breast halves to pan; cook 3 minutes on each side or until browned. Place on a broiler pan coated with cooking spray. Lightly coat chicken with cooking spray. Repeat procedure with remaining 2 teaspoons olive oil and remaining breast halves. Bake at 375° for 12 minutes or until a thermometer registers 165°. Serve with lemon wedges.

Wine note: As the Manzones state, a shot of fruity acidity is all this chicken dish needs. You'll find it aplenty in a New Zealand sauvignon blanc, like Stoneleigh Sauvignon Blanc Marlborough 2009 ($17), with its vivacious, citrusy acidity and bright flavors of tropical fruit. --Jeffery Lindenmuth

CALORIES 362 ; FAT 10.7g (sat 3g,mono 4.7g,poly 1.2g); CHOLESTEROL 156mg; CALCIUM 146mg; CARBOHYDRATE 18.4g; SODIUM 625mg; PROTEIN 45.7g; FIBER 1.1g; IRON 2.8mg

Cooking Light, JULY 2010

Thursday, July 15, 2010

Provencal Marinated Chicken Legs

These were very good. We used Chicken thighs because Kroger didn't have legs.

Provencal Marinated Chicken Legs

Marinade
1 cup dry white wine
1/3 cup extra-virgin olive oil
3 tablespoons whole-grain mustard
3 tablespoons white wine vinegar
2 tablespoons herbes de Provence
3 garlic cloves, minced
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes

6 whole chicken legs, 10 to 12 ounces each

1. In a medium bowl whisk the marinade ingredients.

2. Using a sharp paring knife, cut a few deep slashes into the meaty
parts of each chicken leg. Place them in a large, resealable plastic bag
and pour in the marinade. Press the air out of the bag and seal tightly.
Turn the bag to distribute the marinade. Refrigerate for 4 to 8 hours,
turning occasionally.

3. Prepare the grill for indirect cooking over medium heat (350° to
450°F).

4. Remove the chicken from the bag, letting the herbs cling to the
chicken. Discard the marinade. Brush the cooking grates clean. Grill
the chicken over indirect medium heat, with the lid closed as much
as possible, until the juices run clear and the internal temperature
reaches 170°F in the thickest part of the thigh (not touching the
bone), 50 minutes to 1 hour, turning once. If desired, to crisp the skin,
grill the chicken over direct medium heat during the last 5 minutes
of grilling time, turning once. Remove from the grill and cut into thighs
and drumsticks.

Number of Servings: 6

Calories 314
Total Fat 17.5
Saturated Fat 3.0
Polyunsaturated Fat 2.4
Monounsaturated Fat 10.5
Cholesterol 114.6
Sodium 1,083.8
Potassium 359.4
Total Carbohydrate 1.9
Dietary Fiber 0.1
Sugars 0.1
Protein 27.5

Caramelized Onion and Horseradish Mashed Potatoes

These were ok, but nothing special. They should have been called mustard potatoes, because I didn't taste the onion or the horseradish. Also D made subs, so who knows. However he did half the recipe but used 3 cups of onions. Overall a disappointment based on the title.

Caramelized Onion and Horseradish Mashed Potatoes


Horseradish and Dijon mustard flavor these potatoes. Pair them with steak or tuna.

Yield: 10 servings (serving size: 3/4 cup)

1/4 cup butter, divided
4 cups chopped onion
2 teaspoons brown sugar (didn't use)
1 tablespoon white balsamic vinegar (optional)
2 1/2 pounds cubed peeled baking potato
1/2 cup whole milk
1/4 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons prepared horseradish
1 tablespoon light mayonnaise
1/2 teaspoon salt


Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; sauté 10 minutes or until caramelized. Remove from heat; stir in vinegar, if desired.

Place potato in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender.

Drain and return potato to pan. Add 3 tablespoons butter and milk; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended. Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.

CALORIES 186 (30% from fat); FAT 6.3g (sat 3.3g,mono 1.7g,poly 0.4g); IRON 1.3mg; CHOLESTEROL 15mg; CALCIUM 45mg; CARBOHYDRATE 30.4g; SODIUM 353mg; PROTEIN 3.9g; FIBER 2.9g

Cooking Light, OCTOBER 2002

Wednesday, July 14, 2010

Stir-Fried Beef with Broccoli and Bell Peppers

So this was pretty good. We didn't get 6 servings because measuring broccoli is pretty much impossible. D made it doing various things around the house. I assume it was easy.

Will have again.

Stir-Fried Beef with Broccoli and Bell Peppers


Yield: 6 servings (serving size: about 1 cup stir-fry and 2/3 cup rice)

1 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
3 1/2 tablespoons water, divided
2 tablespoons oyster sauce
1/4 teaspoon crushed red pepper
3/4 pound broccoli
2 tablespoons canola oil, divided
1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
4 cups hot cooked long-grain rice


1. Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.

2. Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.

3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.

4. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.

5. Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

CALORIES 323 ; FAT 10.7g (sat 2.7g,mono 5.1g,poly 1.8g); CHOLESTEROL 26mg; CALCIUM 62mg; CARBOHYDRATE 35.2g; SODIUM 273mg; PROTEIN 21.2g; FIBER 2.8g; IRON 3.2mg

Cooking Light, JULY 2009

Sunday, July 11, 2010

Red-Cooked Short Ribs

Well I think D liked this more than me. I wasn't overwhelmed with the sauce, it wasn't red, and there wasn't a strong flavor. On the plus side, the meat was tender. D thought it needed more salt. I also wanted a spice vs. sweet.

We had with broccoli.

Red-Cooked Short Ribs


Red cooking refers to a Chinese technique of braising meat in a soy sauce and sherry mixture. The "red" comes from the color soy sauce acquires after long cooking. Steamed rice and green onions are classic accompaniments.

Yield: 8 servings (serving size: 1/2 cup rice, 1 rib piece, 1/3 cup mushroom mixture, and 2 tablespoons onions)

Cooking spray
2 pounds boneless beef short ribs, trimmed and cut into 8 equal pieces
2 tablespoons minced peeled fresh ginger
1 tablespoon grated orange rind

4 garlic cloves, minced
1/2 cup dry sherry
2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
3/4 cup fat-free, less-sodium beef broth
6 tablespoons low-sodium soy sauce
1 tablespoon honey
1/4 teaspoon crushed red pepper
1 (8-ounce) can sliced bamboo shoots, drained
1 (4-inch) cinnamon stick
1 (8-ounce) can diced water chestnuts, drained
4 cups hot cooked short-grain rice
1 cup (1-inch) slices green onions


Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 3 minutes, browning on all sides. Remove beef from pan. Repeat procedure with cooking spray and remaining beef.

Add ginger, rind, and garlic to pan; sauté 30 seconds or until fragrant. Stir in sherry, scraping pan to loosen browned bits. Add mushrooms; cook 3 minutes or until tender, stirring frequently. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender. Stir in water chestnuts; cook for 5 minutes. Discard cinnamon. Serve over rice; sprinkle with onions.

CALORIES 331 (26% from fat); FAT 9.4g (sat 3.9g,mono 4g,poly 0.4g); IRON 3.8mg; CHOLESTEROL 46mg; CALCIUM 26mg; CARBOHYDRATE 40.1g; SODIUM 370mg; PROTEIN 19.8g; FIBER 2.7g

Cooking Light, JANUARY 2008

Wednesday, July 7, 2010

Sausage and Caramelized Onion Bread Pudding

So I made this. It was really easy, and comes together. Baking time is a little long.

The taste was like a combo of breakfast and dinner together because I used Italian Spicy Sausage. D wanted to put syrup on it.

We both enjoyed it and will have again. We had with zucchini.

Sausage and Caramelized Onion Bread Pudding


$1.60 per serving.


If your supermarket offers turkey Italian sausage in the butcher case, purchase one or two links to equal 4 ounces. If starting with a package of several sausages, freeze leftover links up to two months for later use.

Yield: 4 servings (serving size: 1 piece)

1 1/3 cups 1% low-fat milk
1/4 teaspoon dry mustard

1/8 teaspoon salt
2 large eggs
1 large egg white
8 (1-ounce) slices day-old French bread, cut into 1-inch cubes
Cooking spray
2 cups chopped yellow onion
1/4 cup apple juice
4 ounces turkey Italian sausage (used Italian Hot)
3/4 cup (3 ounces) shredded sharp cheddar cheese, divided
(not sure why divided)

1. Combine first 5 ingredients in a large bowl; stir well with a whisk. Add bread; toss gently to coat. Let bread mixture stand 20 minutes.

2. Preheat oven to 350°.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion to pan; cook 10 minutes, stirring occasionally. Add juice; cook 5 minutes, stirring occasionally. Remove casings from sausage. Crumble sausage into pan; cook 5 minutes or until browned, stirring frequently. Remove from heat; let stand 5 minutes.

4. Add sausage mixture and cheese to bread mixture (added bread mixture to sausage because I used too small of bowl for bread); stir well to combine. Spoon into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 40 minutes or until set and lightly browned. Let stand for 10 minutes before serving.

CALORIES 419 ; FAT 14.6g (sat 7g,mono 4.9g,poly 1.3g); CHOLESTEROL 156mg; CALCIUM 311mg; CARBOHYDRATE 46.4g; SODIUM 892mg; PROTEIN 25.6g; FIBER 2.7g; IRON 3.5mg

Cooking Light, OCTOBER 2009

Monday, July 5, 2010

Grilled Chipotle Marinated Chicken

D made this for July 4. It was so juicy and flavorful. It was not spicy at all. Definitely having again. We had with Fiesta Pasta Salad.

Grilled Chipotle Marinated Chicken


Photo by ALB

Servings Per Recipe: 12

Ingredients
3 cloves garlic
3/4 cup chopped onion
6 tablespoons chopped canned chipotle chilies with some of the adobo sauce (the whole can...D seeded)
3/4 cup apple cider vinegar
1/2 cup water
1/3 cup lime juice
4 teaspoons ground cumin
3 tablespoons paprika
1 tablespoon salt (optional)
1/2 teaspoon black pepper
hot sauce to taste (optional)
2 cups Worcestershire sauce (not a typo)
2 (3 pound) whole chickens, cut into pieces


Directions
Place garlic, onion, chipotle peppers, and vinegar into a blender. Puree until smooth, then add water, lime juice, cumin, paprika, salt, black pepper, and hot sauce. Blend until incorporated, then add Worcestershire until mixed. Pour marinade over chicken in a large bowl, and toss to coat. Cover, and marinate in refrigerator 6 hours to overnight.

Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess; discard remaining marinade.

Grill chicken until juices run clear, turning frequently, about 20 minutes.

Nutritional Information
Calories: 342; Total Fat: 17.6g; Cholesterol: 97mg; Sodium: 1160mg; Total Carbs: 12.5g; Dietary Fiber: 1.2g; Protein: 31.2g

From allrecipes.com