Monday, January 30, 2012

Garlicky Spinach-Sausage Gratin

So I thought this was an odd dish in a good way. It tasted like vegetable lasagna without noodles and with sausage. The reviews said it was watery, which I could see, but it didn't bother me. I wish we had a side, but such is life.

D was eh on it. He said it was easy. I'm a bigger spinach fan than he is. Probably another dish if I were single, I would make.

Garlicky Spinach-Sausage Gratin

Go fancier by baking in individual dishes.

YIELD: Serves 4 (serving size: 1 cup)
HANDS-ON:25 Minutes
TOTAL:37 Minutes
COURSE: Main Dishes

Ingredients
2 tablespoons olive oil, divided (used 1 tsp and PAM)
1 cup chopped onion
8 garlic cloves, coarsely chopped
6 ounces pork sausage
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
2 large eggs, lightly beaten
12 ounces fresh spinach, trimmed
Cooking spray
2 ounces French bread baguette, torn into 1-inch pieces (used 1 Cup Garlic Roasted Bread Crumbs)
1/3 cup grated Parmesan cheese

Preparation

1. Preheat oven to 450°.

2. Heat a Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add onion; sauté 4 minutes. Add garlic; sauté 1 minute, stirring constantly. Add sausage, salt, and pepper; sauté 5 minutes, stirring to crumble. Remove mixture from pan; drain. Wipe pan.

3. Return sausage mixture to pan. Stir in flour; sauté 30 seconds, stirring constantly. Combine milk and eggs, stirring well. Reduce heat to medium. Stir milk mixture into sausage mixture; bring to a boil, and cook 2 minutes, stirring constantly. Remove from heat; stir in spinach. Spoon spinach mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

4. Place bread in a food processor, and pulse until 1 cup coarse crumbs form. Heat a large skillet over medium-high heat. Add remaining 1 1/2 tablespoons olive oil to pan, and swirl to coat. Stir in crumbs, and sauté for 3 minutes or until toasted, stirring frequently. Sprinkle crumbs over spinach mixture, and top with cheese. Bake at 450° for 12 minutes or until bubbly.

Nutritional Information
Calories: 396; Fat: 23.6g; Saturated fat: 8g; Monounsaturated fat: 11.2g; Polyunsaturated fat: 2.6g; Protein: 21g; Carbohydrate: 26.6g; Fiber: 3.1g; Cholesterol: 148mg; Iron: 4.1mg; Sodium: 732mg; Calcium: 382mg

Cooking Light OCTOBER 2011

Slow Cooker Char Siu Pork Roast

So we have another recipe that doesn't involve the crockpot. I think I like that version better. It tastes more restaurant-y, where as this one tastes good, but this one is a bit to "crock pot meat."  It could also be that crockpot barbecue is my least favorite way of barbecue being prepared.  But many people raved about it, so I thought ok...

I'm sure it was easy. We had with rice and broccoli. It made much more than the other recipe. I think it will be good as a sandwich.

Slow Cooker Char Siu Pork Roast

In this recipe for Char Siu, the Chinese version of barbecue, the pork is cooked in the slow cooker for an extra tender, juicy, and stress-free meal. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

YIELD: 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)
COURSE: Main Dishes

Ingredients
1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Preparation
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Nutritional Information
Calories: 227; Fat: 9.5g; Saturated fat: 3.1g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1.1g; Protein: 21.6g; Carbohydrate: 12.7g; Fiber: 0.4g; Cholesterol: 73mg; Iron: 1.7mg; Sodium: 561mg; Calcium: 30mg

Cooking Light MARCH 2006

Tuesday, January 24, 2012

The Family Crabcake Recipe

So back when my dad was getting a divorce, which was rather messy, he wanted to know if I wanted anything from it. I told him that my mom always made the best crab cakes and could he snag the recipe. So he did. It was the recipe on the side of the Old Bay Can.

I typically don't have bread around or dried parsley, so I adapted the recipe slightly without much change in taste.

The Family Crabcake Recipe

Photo by ALB

Ingredients
2 slices white bread, crusts removed (used 1/2 cup(s) dried plain bread crumbs (or garlic flavor))
2 tablespoons mayonnaise(used Hellmann's Reduced Fat Mayonnaise)
2 tsp Old Bay (or more)
2 tsp parsley, dried (so 2 TBSP fresh)
1/2 tsp French's Classic yellow mustard
1 large egg, beaten
1 pound(s) lump crabmeat

Instructions
1. Break bread into small pieces. Mix in mayonnaise, Old Bay, parsley, mustard and egg. Stir in crabmeat*.
2. Shape mixture into patties. 5 minutes. Refrigerate for Broil for 10 minutes without turning or fry until golden-brown on both sides. Sprinkle with extra Old Bay if desired.

*Don't over mix or you lose out on big crab pieces in the cake.

Friday, January 20, 2012

King Ranch Chicken Mac and Cheese

Update: So D removed the butter, used 4 oz of Velveeta and .75 C of Cheddar.  The taste was still there but the creaminess was not.  It did reduce the calories from 630 to 543 however.  Adding 4 oz of light cream cheese bumps it up to 590, if I wanted to go that route.  Going to 6 oz of Velveeta moves it to 570.

I think the next time we have it, we will try 6 oz of Velveeta and 1/2 C of Sharp Cheddar.  But use Kraft or Sargento Cheddar vs. Kroger, because they have better flavor.


This recipe just makes my butt grow thinking about it. D and I did a first pass at lightening it just cooking our normal way. When he made it, he called me and said, "Oh my God! This is evil!!" Basically it is the Velveeta/Rotel Dip with meat and pasta in it.  It was awesome!

We will have again. It was 630 calories with these changes (in the ingredients section). Next time we will use 1/2 TBSP Butter, 4 oz of Velveeta, and .75C of Cheddar Cheese along with the changes we have below.

Update: So D removed the butter (and used Pam), used 4 oz of Velveeta and .75 C of Cheddar.  The taste was still there but the creaminess was not.  It did reduce the calories from 630 to 543 however.  Adding 4 oz of light cream cheese bumps it up to 590, if I wanted to go that route.  Going to 6 oz of Velveeta moves it to 570.

I think the next time we have it, we will try 6 oz of Velveeta and 1/2 C of Sharp Cheddar.  But use Kraft or Sargento Cheddar vs. Kroger, because they have better flavor. 

King Ranch Chicken Mac and Cheese

YIELD: Makes 6 servings
HANDS-ON:20 Minutes
TOTAL:45 Minutes
COURSE: Casseroles, Main Dishes

Ingredients
1/2 (16-oz.) package cellentani pasta (used elbow)
2 tablespoons butter (used 1 TBSP)
1 medium onion, diced
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken (used 1 lb breast, raw)
1 (10 3/4-oz.) can cream of chicken soup (used 98% fat-free)
1/2 cup sour cream (used reduced fat)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese (used 1C)

Preparation
1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.

3. Bake at 350° for 25 to 30 minutes or until bubbly.

Southern Living JANUARY 2012

Thursday, January 19, 2012

Pork Tenderloin with Mushroom Sauce

So D had this ready when I got home. It was good. I have no clue if it was easy or not, but I assume not, since it looked like something I could attempt.

We had with Smashed Potatoes.

Pork Tenderloin with Mushroom Sauce

Serve with stone-ground yellow grits to soak up the tangy, creamy sauce.

YIELD: Serves 4
COURSE: Main Dishes

Ingredients
1 (1-pound) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 (8-ounce) package button mushrooms, thinly sliced
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 cup fat-free, lower-sodium chicken broth
1/4 cup creme fraiche or sour cream (used rf sour cream)
2 teaspoons Dijon mustard
3 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Place a small roasting pan in oven. Preheat oven to 425°.

2. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Add 1 tablespoon olive oil to preheated pan, and swirl to coat. Add pork to pan. Roast at 425° for 20 minutes or until a thermometer inserted in the thickest portion of pork registers 145°, turning after 10 minutes. Remove pork from pan, and let stand for 10 minutes.

3. Place roasting pan over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; sauté 4 minutes, stirring occasionally. Add garlic, and sauté 1 minute, stirring constantly. Stir in vinegar, and bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally. Stir in remaining 1/4 teaspoon salt and broth; bring to a boil. Cook until liquid is reduced to 1/3 cup (about 7 minutes). Remove from heat, and stir in crème fraîche and mustard. Cut pork crosswise into slices. Place 3 ounces pork on each of 4 plates, and top each serving with about 2 1/2 tablespoons sauce. Garnish with parsley.

Nutritional Information
Calories: 257; Fat: 15.2g; Saturated fat: 5.2g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 1.2g; Protein: 25.3g; Carbohydrate: 3.7g; Fiber: 1g; Cholesterol: 76mg; Iron: 1.7mg; Sodium: 575mg; Calcium: 20mg

Cooking Light JANUARY 2012

Microwave Smashed Potatoes

So while D and I both can make mashed potatoes from scratch, when it comes to making a grocery list we need a recipe. Mostly because "until it looks right" is hard to write down on a grocery list. Also, although we had all the ingredients, we might have been using them for something else, so it is best to at least write down the ingredients.  So we found this recipe in the book that was on my lap.

D made them. He boiled the potatoes instead of microwaving them. They were good and peppery.

Microwave Smashed Potatoes

YIELD: 4 servings (serving size: about 1 cup)
TOTAL:20 Minutes
COURSE: Side Dishes/Vegetables

Ingredients
4 (6-ounce) baking potatoes, peeled and cut into 1-inch pieces
1/2 cup reduced-fat sour cream
1/2 cup 1% low-fat milk
2 tablespoons minced fresh chives
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Place potato pieces in a large microwave-safe bowl. Cover bowl with plastic wrap; cut a 1-inch slit in center of plastic wrap. Microwave at HIGH 10 minutes. Let stand for 2 minutes. Add sour cream and remaining ingredients to bowl; mash with a potato masher.

Nutritional Information
Calories: 225; Fat: 4.1g; Saturated fat: 2.5g; Monounsaturated fat: 1.1g; Polyunsaturated fat: 0.2g; Protein: 5.6g; Carbohydrate: 42.6g; Fiber: 2.8g; Cholesterol: 13mg; Iron: 0.8mg; Sodium: 333mg; Calcium: 78mg

Cooking Light JUNE 2011

Wednesday, January 18, 2012

Chili-Corn Chip Pie

D and I first heard of Frito Pie at our favorite BBQ joint. Never had it because, well, I don't want to eat out of a bag in a restaurant. Then my brother mentioned Tacos in a Bag in December. Then looking at the CL cookbook, I saw this, so I knew I should have it.

D made the chili early in the day, and I assembled it when I got home. It is kind of a silly dish, but fun and good. Plus you get Fritos. I liked the flavors.

I had with Refried Pinto Beans with Chipotle.

Chili-Corn Chip Pie

This recipe is a healthy version of Fritos Chili Pie. Often served from concession stands at fairs, festivals, and sporting events, this crowd-pleaser usually involves splitting the bag of chips open, ladling chili into the bag, and then topping with cheese, onions, and other garnishes.

YIELD: Serves 4
HANDS-ON:40 Minutes
TOTAL:40 Minutes
COURSE: Main Dishes

Photo by ALB

Ingredients
Cooking spray
1 pound ground sirloin
1 1/4 cups chopped onion
6 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/8 teaspoon kosher salt
1 tablespoon no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/3 cup water
1 (10-ounce) can diced tomatoes and green chiles, undrained
4 ounces lightly salted corn chips (such as Fritos)
1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
1/4 cup fat-free sour cream
1/2 cup diagonally sliced green onion tops

Preparation
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 5 minutes, stirring to crumble. Remove beef; drain. Wipe pan clean with paper towels. Add onion to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in beef, cumin, pepper, and salt.

2. Stir in tomato paste; cook 1 minute, stirring occasionally. Add broth, 1/3 cup water, and tomatoes; bring to a boil. Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally. Remove from heat.

3. Place 1 ounce chips in each of 4 bowls, and top each serving with about 2/3 cup beef mixture, 2 tablespoons cheese, and 1 tablespoon sour cream. Sprinkle each serving with 2 tablespoons green onions.

Nutritional Information
Calories: 414; Fat: 21.9g; Saturated fat: 7g; Monounsaturated fat: 7.6g; Polyunsaturated fat: 5.5g; Protein: 24.5g; Carbohydrate: 29.2g; Fiber: 3.2g; Cholesterol: 68mg; Iron: 2.6mg; Sodium: 682mg; Calcium: 160mg

Cooking Light OCTOBER 2011

Tuesday, January 17, 2012

Savory Sausage, Spinach, and Onion Turnovers

Really, my only problem with this one was the serving size was small. I liked the flavors and the taste. We had with a salad.

D said it was a PITA to make, because you had to cut the pie dough, and reassemble. Maybe they weren't the prettiest but they were tasty.

I would have again. They do make for a small lunch/dinner, though.

Savory Sausage, Spinach, and Onion Turnovers

YIELD: 4 servings (serving size: 1 turnover)
TOTAL:39 Minutes
COURSE: Main Dishes

Ingredients
Cooking spray
2/3 cup diced, peeled red potatoes
1/3 cup diced red bell pepper
1/3 cup diced yellow onion
2 (3.5-ounce) links hot chicken Italian sausage, casings removed (used pork hot)
3 cups bagged washed baby spinach
2 tablespoons finely chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
2 tablespoons water
1 large egg white, lightly beaten
3 tablespoons grated fresh Parmigiano-Reggiano cheese

Preparation
1. Preheat oven to 400°.

2. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes, bell pepper, and onion to pan; sauté 4 minutes or until onion begins to brown, stirring frequently. Add sausage; cook 4 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until spinach wilts. Stir in basil, salt, and crushed red pepper. Remove from heat.

3. Cut dough into 4 equal portions. Roll each portion into a 5-inch circle. Spoon about 1/2 cup potato mixture on half of each circle, leaving a 1/2-inch border. Fold dough over potato mixture until edges almost meet. Bring bottom edge of dough over top edge; crimp edges of dough to form a rim.

4. Place turnovers on a baking sheet coated with cooking spray. Combine 2 tablespoons water and egg white in a small bowl, stirring with a whisk; brush evenly over dough. Sprinkle about 2 teaspoons cheese over each turnover. Bake at 400° for 18 minutes or until golden brown. Let stand at least 5 minutes before serving.

Nutritional Information
Calories: 344; Fat: 17.9g; Saturated fat: 6.3g; Monounsaturated fat: 6g; Polyunsaturated fat: 4.1g; Protein: 12.1g; Carbohydrate: 33g; Fiber: 1.9g; Cholesterol: 44mg; Iron: 4mg; Sodium: 691mg; Calcium: 91mg

Cooking Light APRIL 2011

Saturday, January 14, 2012

Chicken Pizza

Oddly, neither D nor I liked this. We both thought it was bland. Perhaps it was because there were so many flavors going on, we couldn't settle on just one, or maybe it was just bland. Who knows? But we were both disappointed. Oh and we added basil tomato sauce because I like sauce on my pizza.

Chicken Pizza

YIELD: Serves 6 (serving size: 2 slices)
HANDS-ON:40 Minutes
TOTAL:1 Hour
COURSE: Main Dishes

Ingredients
1 (12-ounce) portion fresh pizza dough
2 1/2 tablespoons olive oil, divided
2 (6-ounce) skinless, boneless chicken breast halves, cubed
1 (4-ounce) link sweet Italian sausage, casing removed
1/4 cup vertically sliced onion
4 ounces cremini mushrooms, sliced
1 tablespoon chopped fresh garlic
2 teaspoons cornmeal
4 ounces fontina cheese, shredded
1 red bell pepper, seeded and sliced
3/4 teaspoon crushed red pepper
2 tablespoons chopped parsley
2 teaspoons chopped fresh thyme

Preparation

1. Let dough rest, covered, at room temperature for 30 minutes.

2. Preheat oven to 450°.

3. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil, chicken, and sausage; sauté 5 minutes. Remove mixture from pan. Add 1 tablespoon oil to pan; swirl. Add onion, mushrooms, and garlic; sauté 5 minutes, stirring constantly.

4. Punch dough down. Sprinkle a baking sheet with cornmeal. Roll dough out to a 14-inch circle on baking sheet. Brush dough with 1 tablespoon oil; sprinkle with 2 ounces cheese. Arrange chicken mixture, vegetable mixture, and bell pepper over cheese, leaving a 1/4-inch border. Top with remaining cheese and crushed red pepper. Bake at 450° for 20 minutes or until golden. Sprinkle with herbs. Cut into slices.

Nutritional Information
Calories: 414; Fat: 19.4g; Saturated fat: 5.8g; Monounsaturated fat: 7g; Polyunsaturated fat: 2.6g; Protein: 25.9g; Carbohydrate: 33.9g; Fiber: 1.9g; Cholesterol: 64mg; Iron: 2.9mg; Sodium: 641mg; Calcium: 154mg

Cooking Light JANUARY 2012

Marinated Grilled Calamari

D made this. It was easy. It was good. We had with Caramelized Shallots, Brussel Sprouts and Pancetta.
According to my calculations, with halving the oil (like D did) and excluding the bread, this is 346 calories/serving.

Marinated Grilled Calamari

Photo by ALB

Time: 30 minutes, plus at least 1 hour to marinate.
YIELD: Serves 4
TOTAL:1 Hour, 30 Minutes
COURSE: Main Dishes

Ingredients
2 pounds cleaned calamari (squid), tubes and tentacles separated but whole
1 tablespoon minced garlic
1 1/2 teaspoons red chile flakes
1/4 cup chopped flat-leaf parsley
2/3 cup extra-virgin olive oil, divided (used 1/3 C)
1/4 cup fresh lemon juice, divided (used 2TBSP)
1 teaspoon sea salt, divided (used 1/2 tsp)
1/2 loaf crusty bread such as ciabatta, cut in half horizontally

Preparation
1. In a medium bowl, combine calamari, garlic, chile flakes, parsley, 1/3 cup oil, 2 tbsp. lemon juice, and 1/2 tsp. salt. Chill, stirring often, 1 to 5 hours.

2. Pour calamari and marinade into a colander over a bowl. Brush marinade over cut sides of bread; grill on each side over high heat (450° to 550°) until grill marks appear, 3 to 5 minutes. Cut into slices.

3. Grill calamari tubes, turning once, just until firm, 3 minutes. Meanwhile, using tongs, drop tentacles in clumps onto grill just to firm up, then spread out to cook evenly, 4 minutes total. Put calamari in a dish and drizzle with remaining oil, lemon juice, and salt. (didn't do) Serve with bread.

Sunset SEPTEMBER 2009

Thursday, January 12, 2012

Chicken Piccata

One day I will learn that I don't like anything with lemon sauce and capers. That pretty much sums up what I think of this dish. D, on the other hand can't get enough of lemon sauce and capers. He thought this dish was on the bland side.

We both agreed Chicken Piccata with Orzo is much better.

Chicken Piccata

Serve this tangy dish with mashed potatoes or roasted seasonal root vegetables.

YIELD: Serves 4
HANDS-ON:31 Minutes
TOTAL:31 Minutes
COURSE: Main Dishes

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
2 ounces all-purpose flour, divided (about 1/2 cup)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup finely chopped shallots
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
3/4 cup fat-free, lower-sodium chicken broth, divided
2 tablespoons fresh lemon juice
1 1/2 tablespoons drained capers
3 tablespoons coarsely chopped fresh flat-leaf parsley

Preparation
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Place 1 teaspoon flour in a small bowl, and place remaining flour in a shallow dish. Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken in flour in shallow dish; shake off excess.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken to pan; sauté 4 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Heat remaining 1 tablespoon oil in pan; swirl to coat. Add shallots to pan; sauté 3 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add wine; bring to a boil, scraping pan to loosen browned bits. Cook until liquid almost evaporates, stirring occasionally. Add 1/4 cup broth to reserved 1 teaspoon flour; stir until smooth. Add remaining 1/2 cup broth to pan; bring to a boil. Cook until reduced by half (about 5 minutes). Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently. Remove from heat; stir in remaining 1 1/2 tablespoons butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with about 2 tablespoons sauce. Sprinkle each serving with about 2 teaspoons parsley.

Nutritional Information
Calories: 365; Fat: 16.3g; Saturated fat: 6.1g; Monounsaturated fat: 7.3g; Polyunsaturated fat: 1.5g; Protein: 41.1g; Carbohydrate: 9.3g; Fiber: 0.7g; Cholesterol: 118mg; Iron: 2.1mg; Sodium: 574mg; Calcium: 41mg

Cooking Light JANUARY 2012

Israeli Cauliflower with Panko

Well, as far as getting excited for cauliflower, this would rank up in the high excitement range. It was good. It was huge. It looked easy.

I would have again. D and I each had 2 servings.

Israeli Cauliflower with Panko

You can use the garlicky panko mixture to dress up other steamed vegetables, like Brussels sprouts, broccoli, or green beans.

YIELD: 8 servings (serving size: about 2/3 cup)
COURSE: Side Dishes/Vegetables

Ingredients
6 cups cauliflower florets
2 tablespoons water
3 tablespoons olive oil, divided
1/2 cup panko (Japanese breadcrumbs)
1 garlic clove, minced
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Combine cauliflower and 2 tablespoons water in a microwave-safe bowl. Microwave at HIGH 6 minutes or until crisp-tender. Drain.

2. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add panko to pan; cook 3 minutes or until toasted, stirring constantly. Remove panko from pan.

3. Heat remaining 1 1/2 tablespoons oil and garlic in pan over medium-high heat. Add cauliflower; sauté 5 minutes or until golden, stirring occasionally. Add panko, parsley, salt, and pepper; toss to combine.

Nutritional Information
Calories: 78; Fat: 5.3g; Saturated fat: 0.7g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 0.6g; Protein: 2g; Carbohydrate: 6.7g; Fiber: 2g; Cholesterol: 0.0mg; Iron: 0.4mg; Sodium: 181mg; Calcium: 18mg

Cooking Light DECEMBER 2009

Wednesday, January 11, 2012

Sausage and Spinach Risotto

This was good. I mean really, sausage, mushrooms, rice, and cheese? How can it be bad? Plus the sausage was free since Kroger rang it up wrong and I caught it.

D of course made it. I assume it was easy, but like all risottos, tedious because you have to stand over it.

Would have again. We had with a Caesar Salad.

Sausage and Spinach Risotto

YIELD: Serves 4 (serving size: 1 1/2 cups)
HANDS-ON:44 Minutes
TOTAL:44 Minutes
COURSE: Main Dishes

Ingredients
3 cups fat-free, lower-sodium chicken broth
1 cup water
1 tablespoon extra-virgin olive oil
1/8 teaspoon salt
1 (8-ounce) package presliced mushrooms
5 ounces sweet Italian sausage, casings removed (about 2 links)
1/2 cup chopped shallots
3 garlic cloves, minced
1 cup uncooked Arborio rice
1/3 cup dry white wine
1 (6-ounce) package baby spinach
1/4 cup (1 ounce) shaved fresh Romano cheese

Preparation

1. Bring broth and 1 cup water to a simmer in a small saucepan (do not boil); keep warm over low heat.

2. Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add salt and mushrooms to pan; cook for 8 minutes or until browned, stirring occasionally. Remove mushrooms from pan, and set aside.

3. Add sausage to pan, and cook for 3 minutes or until browned, stirring to crumble. Add shallots and garlic; cook 1 minute, stirring constantly. Reduce heat to medium. Add rice; cook for 1 minute, stirring constantly. Stir in wine, and cook until liquid is nearly absorbed, scraping pan to loosen browned bits.

4. Stir in 1 cup broth mixture; cook for 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Remove pan from heat. Add mushrooms and spinach; stir until spinach wilts. Top evenly with cheese. Serve immediately.

Nutritional Information
Calories: 331; Fat: 9g; Saturated fat: 3g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 0.7g; Protein: 15.9g; Carbohydrate: 46.5g; Fiber: 3.6g; Cholesterol: 15mg; Iron: 2.3mg; Sodium: 768mg; Calcium: 153mg

Cooking Light JANUARY 2012

Tuesday, January 10, 2012

Chicken with Pepperoni-Marinara Sauce

So you should make this. It was really good. D questioned that there was no salt but you didn't need it (he agreed). He said it was easy to make.

We had over penne pasta. 

Chicken with Pepperoni-Marinara Sauce

Photo by ALB

YIELD: Serves 4 (serving size: 5 ounces chicken and about 1/3 cup sauce)
COURSE: Main Dishes

Ingredients
Cooking spray
1/2 teaspoon minced fresh garlic
16 slices pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups lower-sodium marinara sauce (we used regular Bertolli basil and garlic)
2 tablespoons chopped fresh basil
2 teaspoons olive oil
1 1/2 pounds chicken cutlets
1/4 teaspoon freshly ground black pepper
1 cup shredded part-skim mozzarella cheese

Preparation

1. Preheat broiler to high.

2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.

3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Nutritional Information
Calories: 380; Fat: 14.7g; Saturated fat: 6g; Monounsaturated fat: 5.2g; Polyunsaturated fat: 1.2g; Protein: 48.5g; Carbohydrate: 28.7g; Fiber: 0.1g; Cholesterol: 122mg; Iron: 1.5mg; Sodium: 533mg; Calcium: 231mg

Cooking Light JANUARY 2012

Sunday, January 8, 2012

Brazilian Feijoada

So this recipe was one I kept looking at but for some reason knew D wouldn't go for. So I showed it to him, and he said sure.

When you are flavoring meat with meat and meat, well, it has to be good. Considering there weren't really any seasonings, it was plain and simple. But it worked. Of course we didn't have with oranges.

Would have again.


Brazilian Feijoada

Feijoada (pronounced fay-ZWAH-da) is a delicious stew of pork and black beans that's traditionally served over rice with fresh orange slices. In Brazil, this dish is often served on special occasions, but preparing it in a slow cooker makes it possible to serve this rich dish on the busiest weeknights.

Photo by ALB

YIELD: 8 servings (serving size: about 1 1/4 cups bean mixture and 1 orange wedge)
TOTAL:9 Hours, 47 Minutes
COURSE: Soups/Stews

Ingredients
2 cups dried black beans (used a whole bag, because it was 2.25 C)
4 slices applewood-smoked bacon
1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 bone-in beef short ribs, trimmed (about 2 pounds)
3 cups finely chopped onion (about 2 medium)
1 1/4 cups fat-free, lower-sodium chicken broth
4 garlic cloves, minced
1 (9-ounce) smoked ham hock
1 tablespoon white vinegar
8 orange wedges


Preparation

1. Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.

3. Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.


Nutritional Information
Calories: 458; Fat: 17.4g; Saturated fat: 6.8g; Monounsaturated fat: 6.7g; Polyunsaturated fat: 1.1g; Protein: 39.5g; Carbohydrate: 35.8g; Fiber: 11.6g; Cholesterol: 96mg; Iron: 6.4mg; Sodium: 533mg; Calcium: 102mg


Cooking Light MARCH 2011

Wednesday, January 4, 2012

Asian-Glazed Chicken Thighs

D made these. He said it was terribly easy. It reminded us of an Asian take on Spicy Honey-Brushed Chicken Thighs. It had a lot of flavor. If we had a gas grill, D would have grilled these. Will definitely have again.

We had with Roasted Chile-Garlic Broccoli.

Asian-Glazed Chicken Thighs

Photo by ALB

The tasty glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they're roasted without skin. Garnish with fresh cilantro and sliced green onions, if desired.

YIELD: 6 servings (serving size: 2 thighs)
TOTAL:1 Hour, 52 Minutes
COURSE: Main Dishes

Ingredients
1/3 cup rice vinegar
1/4 cup lower-sodium soy sauce
3 tablespoons honey
2 tablespoons dark sesame oil
1 1/2 tablespoons chile paste (such sambal oelek)
10 garlic cloves, minced
12 bone-in chicken thighs, skinned
Cooking spray
1/2 teaspoon salt

Preparation
1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Nutritional Information
Calories: 306; Fat: 15.9g; Saturated fat: 3.8g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 4.5g; Protein: 27.9g; Carbohydrate: 12g; Fiber: 0.2g; Cholesterol: 99mg; Iron: 1.7mg; Sodium: 646mg; Calcium: 24mg

Cooking Light MARCH 2011

Monday, January 2, 2012

Cheesy Meat Loaf Minis

This is another one where D and I agree our parents must have just made dry gross meat loaf. And we don't.

This was rather easy to make...we made it together (I chopped the onions and parsley, D put everything in a bowl and cooked the onions). We used yellow cheddar because we aren't all fancy and stuff.

The result was very flavorful. And moist. We both enjoyed it. We had with Garlic Fries.

Cheesy Meat Loaf Minis

We add white cheddar cheese to this comfort-food favorite making it seem more indulgent than it actually is at less than 300 calories per serving.

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

Ingredients
1/2 cup fresh breadcrumbs (about 1 ounce)--used Garlic Flavored
Cooking spray
1 cup chopped onion
2 garlic cloves, chopped
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced -Used Yellow Sharp Shredded
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground sirloin
1 large egg, lightly beaten

Preparation
1. Preheat oven to 425°.

2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.

3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

Nutritional Information
Calories: 256; Fat: 11.6g; Saturated fat: 5.7g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 0.9g; Protein: 28.5g; Carbohydrate: 11.2g; Fiber: 0.9g; Cholesterol: 112mg; Iron: 2.6mg; Sodium: 620mg; Calcium: 159mg

Cooking Light JANUARY 2011