Wednesday, November 30, 2011


I found this recipe when looking for an untried recipe for ground pork. I wasn't sure about it, but after Thanksgiving we had leftover celery and potatoes and we routinely buy ground pork on quick sale. So it would be relatively cheap to make.

I helped D make this. It was pretty easy. Just a lot of chopping. We don't have 6 ramekins so we used a 2-qt casserole dish. It was very full. D pulled it out of the oven with 12 minutes left on the timer.

Although messy, it was very good. I loved all the flavors. Definitely would have again. We had with Broccoli with Roasted Balsamic Butter (subbed broccoli for the asparagus).

Photo by ALB


Spiced meat pie dating back to the Middle Ages is a holiday tradition in Québec. The dish is often made in a pie plate with top and bottom crusts. Our version calls to bake individual pies in ramekins with just a top crust—a simple way to shave both fat and calories from each serving. If you don't have ramekins, simply spoon the pork mixture into a (9-inch) pie plate and top with the entire store-bought pastry. (the pie plate will not hold it all, use a 2-qt casserole dish)

YIELD: 6 servings (serving size: 1 ramekin)
COURSE: Main Dishes

Cooking spray
1 pound ground pork
1 teaspoon salt, divided (it only was called out once...we added the 2nd 1/2 tsp when we added the veggies)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1 (1-pound) russet potato, peeled and cut into 1/4-inch cubes
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons finely chopped chives
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Photo by ALB

1. Preheat oven to 400°.

2. Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add pork to pan. Sprinkle pork with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove pork from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return pork to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.

3. Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Roll pie dough to an 11-inch circle. Cut 4 (5-inch) dough circles. Combine and re-roll dough scraps. Cut 2 (5-inch) circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly (D cooked it for 28 minutes since he used a 2-qt casserole dish).

Wine note: With traditional Canadian Tourtière, reach for the strong and spicy Québécois beer Maudite ($8.99/750 ml). Made in a Belgian style, Maudite has a peppery, spicy signature that echoes this dish's layers of cinnamon and clove. The beer is strong and full-flavored, with bold fruit, caramel, bready, and figgy flavors that work with the complex flavors of these meat pies, while remaining refreshingly drinkable. —Jeffery Lindenmuth

Nutritional Information
Calories: 420; Fat: 22.2g; Saturated fat: 7.6g; Monounsaturated fat: 9.8g; Polyunsaturated fat: 2g; Protein: 17.5g; Carbohydrate: 36.5g; Fiber: 2.4g; Cholesterol: 54mg; Iron: 1.8mg; Sodium: 683mg; Calcium: 45mg

Cooking Light JANUARY 2010

Monday, November 28, 2011

Spicy Guinness Mustard

So although I love Guinness, I really don't like Guinness Extra Stout. It always tastes flat. And yet, most people will buy me that when I visit because they assume that I don't want to drink beer out of a can. So I acquired some Extra Stout and ran around this recipe from Saveur at the same time.

It was terribly easy to make. And it has a good kick/bite to it.
But it makes a ton. So much, that I actually threw some away. Because 2 Cups of Mustard is going to last me forever!.

Spicy Guinness Mustard

Photo by ALB

1 12-oz. bottle Guinness Extra Stout
1 1⁄2 cups brown mustard seeds (10 oz.)
1 cup red wine vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon (I didn't have any, so I used apple pie spice)
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice

1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.

3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)


Sunday, November 27, 2011

Pan-Fried Onion Dip

Yum and it only gets better the day after.

Pan-Fried Onion Dip

Photo by ALB

Posted by RLLLML508
Yield : 2 cups

Posted by Auntina32/November 2010:
"This recipe is from the Barefoot Contessa. It's so good. I use light sour cream, low fat cream cheese and light mayo. I cut the butter down to 2 TB. You'll want to forego the crackers and stick your face in the bowl."

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil (Al's Note: used 1 TBSP)
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature (Al's Note: used LF)
1/2 cup sour cream (Al's Note: used RF)
1/2 cup good mayonnaise (Al's Note: used Hellman's LF)

Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large sauté pan over medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature (Al's Note: liked it better cold).

Baked Potato Soup

Can you guess what we had as leftovers from Thanksgiving? If you guessed potatoes, you'd be correct. So D found this recipe. He said it was very easy.

The result was an incredibly thick soup that stuck to your bones. I didn't know it was a CL recipe. It was good. You do have to play with the salt (add more).

Will have again. Had with a Caesar Salad.

Baked Potato Soup

Photo by ALB

YIELD: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
COURSE: Main Dishes, Soups/Stews

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Nutritional Information
Calories: 329; Fat: 10.8g; Saturated fat: 5.9g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 0.7g; Protein: 13.6g; Carbohydrate: 44.5g; Fiber: 2.8g; Cholesterol: 38mg; Iron: 1.1mg; Sodium: 587mg; Calcium: 407mg

Cooking Light SEPTEMBER 2007

Monday, November 21, 2011

Crescent-Wrapped Brie aka Redneck Brie

My neighbor's friend gave me this recipe. He called it Redneck Brie, because it wasn't all fancy using homemade or even Pepperidge Farms Puff Pastry. Then I found it on the Pillsbury website. I like Redneck Brie as the title, better than Crescent-wrapped Brie. (The Star Wars Characters don't come out after having been baked).

Crescent-Wrapped Brie aka Redneck Brie

Geeky Redneck Brie
Baked brie is always a hit at parties, and the easiest -- and most delicious -- way to serve it is this classic Crescent-Wrapped Brie recipe.

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 12 servings

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 round (8 oz) Brie cheese
1 egg, beaten

Heat oven to 350°F.
If using crescent rolls: Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.

Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

Nutritional Information:
1 Serving (1 Serving)

Calories 140; (Calories from Fat 90); Total Fat 10g; (Saturated Fat 5g, Trans Fat 1g); Cholesterol 35mg; Sodium 270mg; Total Carbohydrate 7g; (Dietary Fiber 0g, Sugars 1g); Protein 5g;

Percent Daily Value*: Vitamin A 2.00%; Vitamin C 0.00%; Calcium 4.00%; Iron 4.00%;

1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat;; 1/2 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Don't-Be-A-Chicken Chili

So this was very good, although there is something wrong with the recipe as written.

D made it. It was very easy. We put all the cheese into the pot, so as to not think about it.

The problem...where does the whipping cream come in? We left it out, because we thought the consistency would be too much like soup and not chili.  We had with Mexican Corn Casserole.

Don't-Be-A-Chicken Chili

Sour cream and whipping cream are stirred into this chili, making it extra rich and creamy. Double this recipe and keep it warm for your guests in a 5-quart slow cooker.

YIELD: Serves 6 to 8.
COURSE: Soups/Stews

1 tablespoon oil
1 pound boneless, skinless chicken breasts, cubed
1 onion, chopped
1 (14-oz.) can chicken broth (used 2 cans)
2 (15.8-oz.) cans Great Northern beans, drained and rinsed
2 (4 1/2-oz.) cans chopped green chiles
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (8-oz.) container sour cream
1 cup whipping cream (didn't use because we couldn't figure out where to use it)
2 cups shredded Monterey Jack cheese
Garnish: cilantro sprigs

Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through; set aside.

Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream, stirring well. Top each serving with shredded cheese; garnish, if desired.

Oxmoor House OCTOBER 2011

Mexican Corn Casserole (aka Mexican Corn bread)

Let's just get it out there. I'm not a true Southerner. I don't make corn bread in a skillet. I don't like corn bread at most places because there is no amount of water, milk, or liquid that can get that dry taste out of my mouth. So when I came across this recipe, I wasn't sure. The result is moist sweet bread. I like it.

I have made it with and without the green chiles and the cheese.

Mexican Corn Casserole (aka Mexican Corn bread)

1 (14 3/4 ounce) can no salt added cream style corn
1 (8.5 ounce) package corn muffin mix (such as Jiffy)
1 (4.5 oz) can chopped mild green chili's
1/2 cup egg substitute
1/3 cup (1.3 oz) shredded Monterrey Jack cheese with Jalapeno peppers
Cooking spray.

Heat oven to 350.
Combine first 5 ingredients; stir just until moist. Pour mixture into a 1 quart baking dish coated with cooking spray.
Bake at 350 for 50-55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes.

8 servings; Points (not Points Plus) = 4 per serving
From Weight Watchers Annual Recipes for Success 2004

Friday, November 18, 2011

Simple Black Beans (Caraotas Negras)

So maybe Aldi Black Beans are cheaper because they have more liquid in them. This is the issue we had with these...they were too watery. That was the extent D talked about them in terms of making them.

They were decent in taste, a little bland, I thought. However, I put them on my tilapia taco and they were fine. Not sure I would have again, atleast not without arepas or rice.

Simple Black Beans (Caraotas Negras)

Frijoles is the generic Spanish term for beans, but caraotas refers specifically to black beans, the most common variety on South American and Caribbean tables. These beans cook down to create a thick and rich sauce—good to serve over Venezuelan White Rice or arepas. Make the beans up to a day ahead; you may need to add a little water when reheating, as the mixture thickens with time.

YIELD: 6 servings (serving size: 2/3 cup)
COURSE: Side Dishes/Vegetables

1 1/2 tablespoons canola oil
1 cup chopped onion
3/4 cup finely chopped red bell pepper
1/2 teaspoon brown sugar
1 1/2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 cup water (use less)
2 (15-ounce) cans 50%-less-sodium black beans, undrained
1 teaspoon white wine vinegar

1. Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.

Nutritional Information
Calories: 128; Fat: 3.6g; Saturated fat: 0.3g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 1.1g; Protein: 6.2g; Carbohydrate: 23.3g; Fiber: 7.6g; Cholesterol: 0.0mg; Iron: 2.2mg; Sodium: 294mg; Calcium: 58mg

Cooking Light JUNE 2008

Blackened Tilapia Baja Tacos

D was surprised when I came home from Aldi with a frozen pack of Tilapia for ~$5.50 for 24 oz. Especially since the Kroghetto was having a sale on 12oz for $4.39.

And the Aldi pieces stayed together a little better (he hates cooking tilapia for this reason so we rarely have it).

Anyway, the recipe came together very fast because I barely sat down and he said it was ready. The sauce was very good. And because the onions were sliced in the sauce I could pick them out easily (I'm don't like raw onions). There was a lot of fish, so no lettuce/cabbage filler, although you could put it in there if you so pleased.

D thought it needed a little more flavor. I liked it. The next time I have a craving for fish tacos and go with this recipe, I'm sure he'll add a little more heat.

We had with Simple Black Beans.

Blackened Tilapia Baja Tacos

YIELD: 4 servings (serving size: 2 tacos)
TOTAL:20 Minutes
COURSE: Main Dishes

1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 jalapeño pepper, seeded and chopped
1 cup thinly sliced white onion
1 1/2 teaspoons paprika
1 1/2 teaspoons brown sugar
1 teaspoon dried oregano
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
1 tablespoon canola oil
8 (6-inch) corn tortillas
1/2 ripe peeled avocado, thinly sliced
4 lime wedges

1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.

2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Nutritional Information
Calories: 362; Fat: 13.6g ;Saturated fat: 3.1g; Monounsaturated fat: 6.4g; Polyunsaturated fat: 2.8g; Protein: 37g; Carbohydrate: 27.1g; Fiber: 4.9g; Cholesterol: 79mg; Iron: 1.5mg; Sodium: 388mg; Calcium: 74mg

Cooking Light MARCH 2011

Sunday, November 13, 2011

Broccoli, Cannellini Bean & Cheddar Soup

Another use of the Immersion Blender! D made this after I found another recipe to use the blender. I watched him make it. It seemed easy; he confirms it was.

It tasted like broccoli cheese soup, which I love.  D enjoyed it as well.  We doubled the recipe so that we could each have 2 cups as a serving. We had with Basic Beer-Cheese Bread.

Broccoli, Cannellini Bean & Cheddar Soup

Photo by ALB

White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.

6 servings, scant 1 cup each (we each had 2 cups)
Active Time: 20 minutes
Total Time: 20 minutes

1 14-ounce can reduced-sodium chicken broth, or vegetable broth
1 cup water
1 pound broccoli crowns, trimmed and chopped (about 6 cups)
1 14-ounce can cannellini beans, rinsed (see Tip)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 cup shredded extra-sharp Cheddar cheese

Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.)(D used an Immersion Blender). Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Nutrition (per 1 Cup)
Per serving : 152 Calories; 7 g Fat; 4 g Sat; 0 g Mono; 20 mg Cholesterol; 15 g Carbohydrates; 11 g Protein; 6 g Fiber; 558 mg Sodium; 491 mg Potassium

1/2 Carbohydrate Serving

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

Tips & Notes
Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.

EatingWell, September/October 2007

Monday, November 7, 2011

Braised Pork with Lemon and Sage

So D's Mom got my a crockpot for Christmas after I broke mine by tripping over the cord. I might not have waited until December to open it. This recipe was one of the reasons why. I showed D the recipe and he said ok (he isn't a big crockpot meat fan).

I watched D prep it. I think I could have done it. Then into the crockpot for 5 hours at high and then 3 hours without the lid. The smell was wonderful.

The pork was very tender (crockpot meat), and very flavorful. The sauce doesn't get thick. Probably all the fat in it from the pork. We both liked it. We had with mashed potatoes.

Will have again.

Braised Pork with Lemon and Sage

Photo by ALB

The traditional Italian method used for this dish makes a rather lumpy, toffee-colored sauce, but it is one of the most succulent ways to cook pork. You'll need to uncover the cooker for the last three hours, so plan ahead. Serve with polenta and a green salad.

Prep and Cook Time: about 25 minutes, plus 7 to 8 hours in the slow-cooker.

YIELD: Makes 6 servings
COURSE: Main Dishes

3 pounds boned pork shoulder roast, fat trimmed
2 tablespoons all-purpose flour
1 1/2 tablespoons kosher salt
2 teaspoons fresh-ground pepper
2 tablespoons olive oil
4 cloves garlic, minced
5 fresh sage leaves
3 1/2 cups whole milk
1 teaspoon grated lemon peel

1. Rinse pork and pat dry. In a small bowl, mix flour, salt, and pepper; sprinkle mixture over pork. Pour oil into a 10- to 12-inch frying pan over medium-high heat; add pork and turn to brown well on all sides, about 15 minutes. Transfer pork and any juices to a slow-cooker (at least 5 qt.).

2. Let pan cool slightly, then add garlic and sage and stir over medium-low heat until garlic turns golden, about 1 minute. Add to the slow-cooker, along with milk and lemon peel.

3. Cover and cook on high until pork is tender when pierced and sauce is golden brown and reduced by about half, 7 to 8 hours; about 3 hours before pork is done, uncover the crock to let the pan juices reduce and thicken.

4. Transfer pork to a rimmed board and slice. Serve meat with sauce on the side.

Note: Nutritional analysis for sodium is N/A.
Nutritional Information
Calories: 491; Calories from fat: 49%; Protein: 49g; Fat: 27g; Saturated fat: 9.7g; Carbohydrate: 9.8g; Fiber: 0.3g; Sodium: 0.0mg; Cholesterol: 172mg

Sunset JANUARY 2006

Friday, November 4, 2011

Prosciutto Pizza with Tangy White Sauce

So note to self:  You don't like white sauce on pizza. Face it. Learn it. Live it. This is why you order red sauce on every pizza you ever order.

I liked the rest of the ingredients.  D made it.  I think he liked it. Such is life.

He used a Boboli because we had a coupon, rather than make the dough.

Prosciutto Pizza with Tangy White Sauce

YIELD: Serves 6 (serving size: 2 wedges)
HANDS-ON:30 Minutes
TOTAL:3 Hours, 50 Minutes
COURSE: Main Dishes, Breads

2/3 cup warm water (100° to 110°)
1 teaspoon active dry yeast
7 3/4 ounces bread flour, divided (about 1 1/2 cups plus 2 tablespoons)
1 1/2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
Cooking spray
3/4 cup 2% reduced-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
1 large egg yolk
1 1/2 tablespoons butter
1 1/2 teaspoons minced fresh garlic
2 teaspoons all-purpose flour
3/4 cup shredded Gruyère cheese
2 ounces thinly sliced prosciutto, torn
1 tablespoon chopped fresh chives

1. Combine 2/3 cup warm water and yeast in the bowl of a stand mixer fitted with dough hook, and let stand 5 minutes or until bubbles form. Weigh or lightly spoon 6.75 ounces bread flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Sprinkle 6.75 ounces bread flour over yeast mixture. Add 1 tablespoon olive oil and salt. Mix at low speed for 2 minutes or until dough forms a ball. Increase speed to medium, and mix 8 minutes or until smooth and elastic. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down.

2. Cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours. Remove the dough from refrigerator. Let stand, covered, for 2 hours or until dough comes to room temperature. Punch dough down. Place a piece of parchment paper on a flat work surface, and sprinkle parchment with remaining 2 tablespoons bread flour. Roll dough out to a 13-inch circle. Slide the parchment and dough onto a pizza peel or flat baking sheet. Brush the dough evenly with remaining 1 1/2 teaspoons olive oil. Cover dough lightly with plastic wrap.

3. Position an oven rack in the lowest setting, and place a pizza stone on rack. Preheat oven to 500°.

4. Combine milk and next 3 ingredients (through egg yolk) in a medium bowl, stirring with a whisk. Melt butter in a medium saucepan over low heat. Add garlic to pan; cook for 3 minutes or just until butter and garlic begin to brown, stirring frequently. Add 2 teaspoons all-purpose flour to pan, and cook 30 seconds, stirring constantly with a whisk. Stir in milk mixture, and bring to a boil. Cook for 1 minute or until thick, stirring constantly with a whisk. Spread sauce in an even layer over dough, leaving a 1/4-inch border; sprinkle sauce evenly with cheese. Slide parchment and pizza onto preheated pizza stone. Bake at 500° for 18 minutes or until crust is golden. Arrange prosciutto on pizza, and sprinkle with chives. Cut pizza into 12 wedges.

Nutritional Information
Calories: 298; Fat: 13.7g; Saturated fat: 5.9g; Monounsaturated fat: 5.1g; Polyunsaturated fat: 1.1g; Protein: 13g; Carbohydrate: 30.2g; Fiber: 1.1g; Cholesterol: 67mg; Iron: 2.1mg; Sodium: 534mg; Calcium: 186mg

Cooking Light NOVEMBER 2011

Thursday, November 3, 2011

Garlic Breadsticks

D made these.  We thought they needed a little more flavor.  But they are bread, so it wasn't like we threw them away.  Probably will still have them again.  Maybe with some salt.

We had with Chicken and Sausage Jambalaya.

Garlic Breadsticks

YIELD: Serves 4 (serving size: 2 breadsticks)
BAKE:12 Minutes
COURSE: Breads

1 (11-ounce) package thin-crust pizza dough
1 tablespoon butter, melted
2 garlic cloves, minced
2 teaspoons minced fresh parsley (didn't use)

Preheat oven to 425°. Unroll pizza dough. Cut in half crosswise; reserve half of dough for another use. Combine melted butter and minced garlic; brush evenly over dough. Sprinkle with parsley. Cut dough crosswise into 8 strips; twist each piece. Place twists on a baking sheet coated with cooking spray. Bake at 425° for 12 minutes or until golden brown.

Nutritional Information
Calories: 142; Fat: 6.2g; Saturated fat: 2.5g; Sodium: 247mg

Cooking Light NOVEMBER 2011

Chicken and Sausage Jambalaya

D made this. Since I'm not a jambalaya connoisseur, I can't tell you how authentic it was, but I can tell you it was good. The flavors melded well, not a lot of heat, but still a lot of flavor. D said it was easy to make. Would have again.

We had with garlic breadsticks.

Chicken and Sausage Jambalaya

YIELD: Serves 4 (serving size: about 1 1/4 cups)
COURSE: Main Dishes, Soups/Stews

2 teaspoons canola oil
6 ounces reduced-fat smoked sausage, halved lengthwise and cut into 1/4-inch slices (we used andouille)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 garlic cloves, minced
1 cup uncooked long-grain white rice
1 cup water
1/4 teaspoon ground red pepper
1/8 teaspoon salt
6 fresh thyme sprigs
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 cup shredded skinless, boneless rotisserie chicken breast (D sauteed a large chicken breast)

1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add sausage; sauté 1 minute or until browned. Add onion, celery, bell pepper, and garlic; sauté 6 minutes or until tender. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done. Remove thyme sprigs; discard. Stir in tomatoes and chicken. Cook 3 minutes or until thoroughly heated.

Nutritional Information
Calories: 341; Fat: 5.8g; Saturated fat: 1.3g; Monounsaturated fat: 2g; Polyunsaturated fat: 0.9g; Protein: 19.3g; Carbohydrate: 50.6g; Fiber: 2.8g; Cholesterol: 44mg; Iron: 3.2mg; Sodium: 723mg; Calcium: 59mg

Cooking Light NOVEMBER 2011