Sunday, February 26, 2012

Pulled Pork Sandwiches with Mustard Sauce

Wow! Finally we got a pork to pull. And pull it did. It fell apart when D pushed it. It was moist. It was juicy. It was lusciously good. Neither of us could believe this came from CL. Both of us wanted to lick our plates.

The rub was simple to make. D did the smoking, so I couldn't tell you. He didn't use oil in the sauce. Will have again.

We had with honey chipotle baked beans.

Pulled Pork Sandwiches with Mustard Sauce

Photo by ALB

YIELD: 16 servings (serving size: 1 sandwich)
TOTAL:7 Hours, 15 Minutes
COURSE: Main Dishes, Sandwiches

7 to 8 cups hickory wood chips
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon smoked paprika
1 tablespoon black pepper
1 1/2 teaspoons kosher salt
1 (5-pound) boneless Boston Butt pork roast
2 tablespoons olive oil
3/4 cup finely chopped onion
1/3 cup packed brown sugar
2/3 cup Dijon mustard
2/3 cup cider vinegar
1/3 cup molasses
1 teaspoon hot sauce
1/2 teaspoon kosher salt
16 (1 1/2-ounce) whole-wheat hamburger buns

1. Soak the wood chips in water at least 1 hour; drain.

2. Combine sugar and the next 4 ingredients (through 1 1/2 teaspoons salt) in a bowl. Pat pork dry, and rub with sugar mixture.

3. Remove grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 1/2 cups wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium. Maintain temperature at 300°. Place grill rack on grill. Place pork on grill rack over unheated side. Close lid cook for 6 hours at 300° or until a meat thermometer registers 195°, covering pork loosely with foil after 5 hours. Drain and add 1 cup additional wood chips every 45 minutes. Refill water pan and add charcoal to fire as needed. Remove pork from grill; let stand 20 minutes. Unwrap pork; trim and discard fat. Shred pork.

4. Heat oil in a medium saucepan over medium heat; swirl to coat. Add onion; cook for 2 minutes, stirring frequently. Add 1/3 cup sugar and the next 5 ingredients (through 1/2 teaspoon salt); bring to a simmer. Cook 15 minutes or until thickened. Arrange about 3 ounces pork and 2 tablespoons sauce on each bun.

Nutritional Information
Calories: 438; Fat: 19.2g; Saturated fat: 6.2g; Monounsaturated fat: 8.5g; Polyunsaturated fat: 2.5g; Protein: 29.8g; Carbohydrate: 36.1g; Fiber: 3.6g; Cholesterol: 2.5mg; Iron: 3.3mg; Sodium: 792mg; Calcium: 99mg

Cooking Light AUGUST 2011

Sweet Potato Molasses Dog Treats

So I made these for Scuttlebutt and McMenamin. I got it from Doggy Dessert Chef. Except for burning my hands on the sweet potatoes, they were easy to make. I used the KitchenAid which I rarely use. The dough seemed really crumbly until I picked up a section. Then it was fine.

It made 3 cookie sheets worth.

The dogs loved them. D and I thought they didn't have much taste.

Sweet Potato Molasses Dog Treats

Photo by ALB

This recipe for sweet potato molasses dog biscuits make a lot so make sure you have plenty of room in your freezer, or a lot of hungry dogs around!

2 medium Sweet Potatoes, cooked and mashed (approximately 3 cups mashed)...I used 4.
1/4 cup Molasses
1/2 cup Whole Oats
3 tablespoons Butter, softened
1/2 teaspoon Cinnamon
3 cups Whole Wheat Flour

1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet (or 3) with parchment paper or a silicone baking mat.
2. In a large bowl mix all ingredients one at a time, kneading well after each addition.
3. Knead dough into several 5 inch balls and roll each onto a very well floured surface 1/2 inch thick. Cut with the cookie cutter of your choice. (As this recipe makes so many biscuits it’s just easier to roll it out in sections)
4. Place on your prepared cookie sheet and bake for 10 to 15 minutes. Cool and refrigerate. ... I baked for 13 and they were soft, so I baked for 5 more minutes.

Makes 3 cookie sheets full

Tuesday, February 21, 2012

Cumin-Yogurt Chicken

So I wanted this to be better. It was juicy, but the flavor was a bit weak. I'm not really sure why. The yogurt completely broke down (we used Greek because Kroger no longer sells regular). It was really weird.

Overall, it was decent, but considering the amount of time it takes to bake, I'm kind of eh about it. We had with rice and broccoli.

Cumin-Yogurt Chicken

Considered more flavorful and juicy, the dark meat of the chicken is preferred over the white in the Med-rim region. These tender thighs are marinated in yogurt and garlic and spiced with cumin and cilantro.

YIELD: 4 servings (serving size: 2 chicken thighs)
COURSE: Main Dishes

1 cup sliced onion, separated into rings
1/2 cup chopped fresh cilantro
1/2 cup plain fat-free yogurt (used Greek ff plain)
2 tablespoons ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
8 chicken thighs, skinned (about 3 pounds)
Cooking spray
2 teaspoons ground sumac or 1 teaspoon grated lemon rind (used lemon rind)

Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; stir well. Add chicken, stirring to coat with yogurt mixture. Cover and marinate in refrigerator 3 hours, stirring occasionally.

Place chicken and marinade in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle sumac over chicken mixture. Bake at 350° for 35 minutes. Turn chicken over, and bake an additional 35 minutes or until done. Serve over couscous.

Nutritional Information
Calories: 301; Fat: 9.4g; Saturated fat: 2.3g; Monounsaturated fat: 3.1g; Polyunsaturated fat: 2.2g; Protein: 45.1g; Carbohydrate: 7.2g; Fiber: 1.2g; Cholesterol: 179mg; Iron: 4.8mg; Sodium: 364mg; Calcium: 126mg

Cooking Light JUNE 1996

Sunday, February 19, 2012

Chicken Parmesan Burgers

These didn't get great reviews on CL's website, but I liked them.

D doubled the recipe so we would have lunch leftovers. He said they were easy to make.

They had a good spice from the cayenne. They were moist (maybe a little mushy, but it was fine to me). My only complaint was I would have used more sauce. That is easily fixable. We had with baked fries.

Chicken Parmesan Burgers

Get out of your burger rut with these grilled ground chicken burgers. Serve on ciabatta rolls and top with marianara sauce and mozzarella.

YIELD: 2 servings (serving size: 1 burger)
TOTAL:30 Minutes
COURSE: Main Dishes, Sandwiches

2 (3-ounce) square ciabatta rolls (used whole wheat rolls because Kroger didn't have ciabatta)
1 garlic clove, halved
1/2 pound ground chicken
1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon crushed red pepper
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Cooking spray
1/4 cup shredded part-skim mozzarella cheese, divided
8 basil leaves

1. Preheat broiler.

2. Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.

3. Preheat oven to 375°.

4. Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.

5. Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.

Nutritional Information
Calories: 427; Fat: 14.4g; Saturated fat: 4.5g; Monounsaturated fat: 5.3g; Polyunsaturated fat: 2.3g; Protein: 28.9g; Carbohydrate: 55.4g; Fiber: 1.2g; Cholesterol: 83mg; Iron: 2.9mg; Sodium: 742mg; Calcium: 112mg

Cooking Light APRIL 2011

Friday, February 17, 2012

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

This was just gross. Another dry, undercooked, rubbery banquet/wedding chicken. Both D and I agreed. He cooked it 10 minutes past the cooking time and it was still raw. We ended up microwaving it to get it done.

What was really sad was the amount of butter used.

However the positive was that we both like the ingredients so we could make this the way we make other stuffed chickens (yes, I have stuffed a breast). Following the directions for Chicken Stuffed with Brie and Red Peppers, this could be decent. D agreed.

We had with Herbed Couscous.

Feta, Herb, and Sun-Dried Tomato-Stuffed Chicken

Sun-dried tomatoes and fresh basil really bring out the flavors of this feta-stuffed chicken breast. For more ways to cook stuffed chicken, see our complete stuffed chicken recipe collection.

YIELD: 4 servings (serving size: 1 packet)
COURSE: Main Dishes

2 cups water
1/2 cup sun-dried tomatoes, packed without oil
1/2 cup (2 ounces) crumbled feta cheese
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh oregano
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
2 tablespoons butter
1/2 teaspoon grated lemon rind
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons thinly sliced fresh basil (optional)

Preheat oven to 425°.

Bring 2 cups water to a boil in a small saucepan; add tomatoes. Remove from heat; cover and let stand for 5 minutes. Drain and slice into thin strips. Combine tomatoes, cheese, 2 teaspoons chopped basil, oregano, garlic, and 1/4 teaspoon pepper in a small bowl.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap, and pound each piece to an even thickness using a meat mallet or small heavy skillet. Cut a horizontal slit through one side of each chicken breast half to form a deep pocket. Stuff 1/4 cup tomato mixture into each pocket. Sprinkle both sides of chicken with salt and remaining 1/2 teaspoon pepper.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; place 1 1/2 teaspoons butter on half of each foil sheet. Lay one stuffed chicken breast half on top of each portion of butter. Place 1/8 teaspoon grated lemon rind on top of each stuffed chicken breast half, and drizzle each serving with 1 tablespoon chicken broth. Fold foil over chicken, and tightly seal edges. Place packets on a baking sheet. Bake packets at 425° for 20 minutes. Remove from oven, and let stand for 5 minutes. Unfold packets carefully, and thinly slice each chicken breast half. Garnish each serving with 1/2 teaspoon sliced basil, if desired. Serve immediately.

Nutritional Information
Calories: 311; Fat: 10.1g; Saturated fat: 5.7g; Monounsaturated fat: 2g; Polyunsaturated fat: 0.7g; Protein: 43g; Carbohydrate: 8.2g; Fiber: 2.5g; Cholesterol: 121mg; Iron: 1.6mg; Sodium: 572mg; Calcium: 77mg

Cooking Light APRIL 2007

Herbed Couscous

D used this recipe as a base for his own. Since we were using sun dried tomatoes in our chicken dish and had them and basil left over, he added/replaced.  I would definitely have again.

Really good.

Herbed Couscous

YIELD: 4 servings (serving size: 1/2 cup)
COURSE: Side Dishes/Vegetables

3/4 cup fat-free, lower-sodium chicken broth
1/2 cup water
Added 6-7 sun dried tomatoes
1 cup uncooked couscous
2 tablespoons chopped fresh parsley (used basil)
2 tablespoons chopped fresh chives
1/4 teaspoon salt

Combine chicken broth and water (and sun dried tomatoes) in a saucepan; boil . Stir in uncooked couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in parsley, chives, and salt.

Nutritional Information
Calories: 167; Fat: 0.4g; Saturated fat: 0.1g; Sodium: 226mg

Cooking Light JULY 2011

Tuesday, February 14, 2012

Quick Pastitsio

So I found this recipe on FFG's website after she said she didn't care for it. I looked at the ingredients and decided that it was not Pastitsio but it sounded decent. FFG's reason for not liking it is she didn't like Pastitsio, which I like and that it was bland.

So it was on the bland side but had a rich taste; we liked the cream cheese addition (D used reduced-fat for all of it). So D and I thought with some tweaking we could make it good. The portion size was good, and D said it was beyond easy to make.

The sauce needs a dash of nutmeg. The meat needs 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. Lots of recipes call for some red wine (in the meat) as well.

Quick Pastitsio

Photo by ALB
Use any short pasta--ziti or rotini also work.

YIELD: Serves 6 (serving size: 1 1/3 cups)
HANDS-ON:17 Minutes
TOTAL:40 Minutes
COURSE: Casseroles, Main Dishes

8 ounces uncooked penne (tube-shaped pasta)
Cooking spray
1 pound ground sirloin
Added 1/2 tsp of cinnamon and
Added 1/4 tsp and a dash of nutmeg, separately
Added  a splash of  red wine (in the meat)
1 tablespoon olive oil
1 1/2 cups chopped onion
5 garlic cloves, minced
3/4 teaspoon kosher salt
1 tablespoon all-purpose flour
2 cups fat-free milk
1 (14.5-ounce) can diced tomatoes, drained
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1 (3-ounce) package fat-free cream cheese (used 1/3-less-fat cream cheese)
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
2 tablespoons chopped fresh flat-leaf parsley

1. Preheat broiler.

2. Cook pasta according to package directions, omitting salt and fat. Drain.

3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add beef  (and nutmeg, cinnamon and wine) to pan; sauté 5 minutes or until browned, stirring to crumble. Remove beef from pan; drain. Wipe pan clean with paper towels. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Add beef; sprinkle with salt. Add flour; cook 1 minute, stirring frequently. Stir in milk, tomatoes, and cream cheeses (and dash of nutmeg), stirring until smooth; bring to a simmer. Cook 2 minutes or until thoroughly heated. Stir in pasta.

4. Spoon pasta mixture into a 13 x 9-inch broiler-safe baking dish coated with cooking spray. Sprinkle mozzarella evenly over top. Broil 4 minutes or until golden. Sprinkle with parsley.

Nutritional Information
Calories: 431; Fat: 15.9g; Saturated fat: 6.9g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 0.7g; Protein: 27.8g; Carbohydrate: 41.9g; Fiber: 1.9g; Cholesterol: 61mg; Iron: 2.4mg; Sodium: 679mg; Calcium: 289mg

Cooking Light OCTOBER 2011

Sunday, February 12, 2012

Stuffed Cuban Pork Tenderloin

When D and I saw this recipe we thought it was a little odd with the Dijon Mustard. However we decided to have it anyway.

D made it.

I liked it better than D. He didn't get any pickles. I did and it was good. We both agreed that it would be better with a loin so the it could be stuffed better.

We had with Parmesan-Coated Potato Wedges, but I think we should have it with a vegetable next time.

Stuffed Cuban Pork Tenderloin

While the pork is cooking, add fresh vegetables to the grill for a complete meal.

YIELD: 4 servings (serving size: 3 slices)
HANDS-ON:15 Minutes
TOTAL:37 Minutes
COURSE: Main Dishes

1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
1/3 cup chopped fresh cilantro
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

1. Preheat grill to medium-high heat.

2. Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat. Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet. Spread mustard evenly over pork. Sprinkle with cilantro. Arrange cheese and pickles over pork in a single layer. Roll up, starting with long side; secure pork at 1-inch intervals with twine. Sprinkle evenly with salt and pepper.

3. Place the pork on a grill rack coated with cooking spray. Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes. Remove from grill. Let stand, covered, for 5 minutes. Cut into 12 slices.

Wine Match: A dry, medium-weight rosé, like Crios de Susana Balbo Rose of Malbec, Argentina ($12), has enough crisp acidity to match the stuffed pork's sweet-tart pickles and tangy Dijon mustard (two ingredients that would put the kibosh on most reds) yet just a smidgen of tannins to tango with the melted Swiss cheese. --Scott Jones

Nutritional Information
Calories: 215; Fat: 8.5g; Saturated fat: 4.5g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 0.6g; Protein: 30.6g; Carbohydrate: 4.6g; Fiber: 0.0g; Cholesterol: 93mg; Iron: 1.2mg; Sodium: 507mg; Calcium: 172mg

Cooking Light AUGUST 2011

Parmesan-Coated Potato Wedges

So I want to like these since I made them, and they were a PITA to make. However the potatoes didn't cook evenly, they needed ketchup (or aioli), and I think they were too much work.

Next time I'll skip the whole flour and egg part and mix them with olive oil and cheese, salt and pepper. Much easier. As for the cooking evenly...sweet potatoes cook much faster than white potatoes.

Parmesan-Coated Potato Wedges

Crunchy on the outside and creamy within, these wedges are like amped-up oven fries with the added appeal of Parmesan cheese.

YIELD: Serves 8 (serving size: 4 wedges)
HANDS-ON:20 Minutes
TOTAL:50 Minutes
COURSE: Side Dishes/Vegetables

1 1/2 ounces all-purpose flour (about 1/3 cup)
3/4 teaspoon kosher salt
3 large egg whites
1 tablespoon water
3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs), finely crushed
2 (8-ounce) baking potatoes, each cut lengthwise into 8 wedges
2 (8-ounce) sweet potatoes, each cut lengthwise into 8 wedges

1. Preheat oven to 425°.

2. Combine flour and salt in a shallow dish. Combine egg whites and water in a shallow dish, stirring with a whisk. Combine cheese and panko in another shallow dish.

3. Dredge potato wedges in flour mixture. Dip in egg white mixture; dredge in cheese mixture. Divide potato wedges between 2 baking sheets lined with parchment paper. Bake at 425° for 30 minutes or until golden, rotating pans after 20 minutes.

Nutritional Information
Calories: 165; Fat: 2.4g; Saturated fat: 1.3g; Monounsaturated fat: 0.6g; Polyunsaturated fat: 0.1g; Protein: 7.4g; Carbohydrate: 28.5g; Fiber: 2.7g; Cholesterol: 7mg; Iron: 1.2mg; Sodium: 360mg; Calcium: 109mg

Cooking Light NOVEMBER 2011

Saturday, February 11, 2012

Argentinean Pork

So I love chimichurri sauce. It is so good. Which make me wonder how I didn't see this recipe earlier.

I loved the taste and could eat the sauce without the pork if you let me.

We had with potatoes and squash.

Argentinean Pork

Photo by ALB

YIELD: Serves 4 (serving size: 3 ounces pork and 2 tablespoons sauce)
HANDS-ON:20 Minutes
TOTAL:1 Hour, 30 Minutes
COURSE: Main Dishes

6 tablespoons olive oil, divided
1 cup fresh parsley leaves, divided
2/3 cup fresh cilantro leaves, divided
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 (1-pound) pork tenderloin, trimmed
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper
Cooking spray
1 tablespoon fresh oregano leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 shallot, chopped

1. Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish. Add pork. Cover with plastic wrap, and refrigerate 1 hour, turning once.

2. Preheat grill to medium-high.

3. Sprinkle pork with 1/2 teaspoon salt and black pepper. Place pork on a grill rack coated with cooking spray, and grill for 8 minutes. Turn pork over, and grill 7 minutes or until a thermometer registers 145°. Remove pork from grill. Let stand for 5 minutes. Slice pork crosswise.

4. Combine 3/4 cup parsley, 1/3 cup cilantro, 1/4 teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle 1/4 cup olive oil through food chute with food processor on. Serve with pork.

Nutritional Information
Calories: 319; Fat: 23g; Saturated fat: 3.6g; Monounsaturated fat: 15.7g; Polyunsaturated fat: 2.6g; Protein: 24.5g; Carbohydrate: 2.9g; Fiber: 0.7g; Cholesterol: 74mg; Iron: 2.4mg; Sodium: 430mg; Calcium: 39mg

Cooking Light SEPTEMBER 2011

Thursday, February 9, 2012

Pappardelle with Baby Spinach, Herbs, and Ricotta

Boring, bland, disappointing. Those would be adjectives to describe this dish. D made it (of course), and when I tasted it, I thought it needed red pepper flakes. When D finished it, he said he couldn't even taste the dill. My response was, "I forgot there was dill in here." So, neither of us really liked it. D suggested taking out the Olive Oil and putting in more Ricotta. I suggested taking out the dill and adding basil and crushed red pepper.

D added 12oz of chicken to the dish.

Pappardelle with Baby Spinach, Herbs, and Ricotta

Fettuccine will also work if you can't find pappardelle. Have all the ingredients prepped and ready to go before beginning to cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.
Pappardelle with Baby Spinach, Herbs, and Ricotta Photo by: Photo: Francesco Tonelli; Styling: Philippa Brathwaite

YIELD: 4 servings (serving size: 1 3/4 cups)
TOTAL:27 Minutes
COURSE: Main Dishes

8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup whole-milk ricotta cheese
3 cups baby spinach leaves
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
3 tablespoons grated fresh pecorino Romano cheese
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

1. Cook pasta with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain in a colander over a bowl, and reserve 1 cup cooking liquid.

2. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.

3. Combine hot pasta, cheese mixture, spinach, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Nutritional Information
Calories: 329; Fat: 11.6g; Saturated fat: 3.6g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 1.1g; Protein: 12.2g; Carbohydrate: 45.5g; Fiber: 2.9g; Cholesterol: 14mg; Iron: 2.9mg; Sodium: 373mg; Calcium: 118mg

Cooking Light APRIL 2011

Wednesday, February 8, 2012

Broccoli with Creamy Parmesan Sauce

I really liked this. It was very flavorful. D thought it was watery.
I'm still thinking about it.

Broccoli with Creamy Parmesan Sauce

Photo by ALB

Topping steamed broccoli with a good-for-you cheese sauce is an easy way to entice picky eaters to eat their veggies.

4 servings
Active Time: 20 minutes
Total Time: 20 minutes

1 pound broccoli
1 tablespoon all-purpose flour
1 cup nonfat milk, divided
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
Pinch of ground white pepper
Pinch of ground nutmeg (optional)

Trim 1/2 inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks are 1 to 2 inches wide. Bring 1 inch of water to a boil in a Dutch oven fitted with a steamer basket. Steam the broccoli until tender, 5 to 7 minutes.

Meanwhile, whisk flour and 1/4 cup milk in a small bowl until smooth. Heat the remaining 3/4 cup milk in a saucepan over medium-low heat until steaming. Whisk in the flour mixture; cook, whisking, until thickened, 2 to 4 minutes. Remove from the heat; add cheese, salt, pepper and nutmeg (if using). Drizzle over the broccoli. Serve warm.

Per serving : 95 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 10 mg Cholesterol; 10 g Carbohydrates; 8 g Protein; 2 g Fiber; 347 mg Sodium; 329 mg Potassium

1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 medium-fat meat

EatingWell, January/February 2011

Tuesday, February 7, 2012

Enchilada Casserole

5 Stars from CL. D and I thought it was plain. After looking at the ingredients, D added black bean dip (from Nuevo Cubano) to add some flavor.

Overall it was decent. 2-3 stars. But we thought it lacked a lot of flavor. And we can only imagine what it would have tasted like if D had used non-salt and lower salt ingredients like it called for. On the plus side, a portion was large.

Probably won't have again. We had with a Black Bean Salad.

Enchilada Casserole

Make a hearty, healthy Mexican casserole the whole family will enjoy. Substitute ground turkey and chicken broth instead of beef, if desired.

YIELD: Serves 4 (serving size: 1 wedge)
TOTAL:30 Minutes
COURSE: Casseroles, Main Dishes

1 pound ground sirloin
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.

2. Preheat oven to 400°.

3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.

4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Nutritional Information
Calories: 377; Fat: 14.6g; Saturated fat: 7g; Monounsaturated fat: 5.3g; Polyunsaturated fat: 1.6g; Protein: 30.2g; Carbohydrate: 32.4g; Fiber: 4.7g; Cholesterol: 76mg; Iron: 2.5mg; Sodium: 650mg; Calcium: 91mg

Cooking Light JANUARY 2012

Monday, February 6, 2012

Crab Pretzels

While in Baltimore, it seems every bar/pub has a version of Crab Pretzels.  Sometimes they are great, other times not so much.  D and I make a good crab dip, and I have made Soft Pretzels.  We have a ton of crab right now, so why not try this out...

So here it is... Ours were great (of course).

Crab Pretzels

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

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

More Old Bay (to your liking)

First make the Soft Pretzels.
Then make the Hot Crab Dip minus the cheddar cheese (just dump all the ingredients in the crockpot and let everything mix and get hot).

Turn on the broiler.  Put 6 of the 12 pretzels you made on the cookie sheet.  Add 1/8C of the crab dip atop each pretzel.  Sprinkle pretzel with cheddar cheese and with Old Bay.

Stick the pan in the broiler until the cheese melts and gets slightly browned, about 4 minutes.

Repeat with the other 6 and enjoy.

Sunday, February 5, 2012

Toasted Bagels with Avocado-Cilantro Spread

So this is a recipe that baffles me on how I missed it, considering I love avocado and cilantro. After having this cookbook for over 6 years, I came across it last week on the web.

It was easy enough considering we had all the ingredients in the house. I used a potato masher to mix the avocado, cream cheese and cilantro. After assembling everything, I added a tomato to my bagel, because, well I love tomatoes and bagels. I know the NI is not correct for me because the bagel I used had 240 calories despite the being Whole Wheat. Without the bagel and with my changes, I got the spread was 116 calories).

It was like guacamole on a bagel. I love guacamole. I would have again (I will have it 3 more times, as the remaining dip is in the fridge).

Toasted Bagels with Avocado-Cilantro Spread

Photo by ALB

Assemble and wrap up this easy and filling sandwich for a great portable breakfast option. Lime juice keeps the avocado mixture from discoloring.

YIELD: 4 servings (serving size: 1 bagel and 1/4 cup spread)
COURSE: Sandwiches

1/3 cup (3 ounces) fat-free cream cheese (I used RF)
1/4 cup minced fresh cilantro
1 small ripe avocado, peeled and seeded
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
4 (2 1/4-ounce) whole-grain bagels, cut in half and toasted

Combine the first 3 ingredients in a medium bowl; mash with a fork until smooth. Stir in juice, salt, and hot sauce. Serve spread with bagels.

Nutritional Information
Calories: 235; Fat: 5.3g; Saturated fat: 0.9g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.9g; Protein: 10.8g; Carbohydrate: 39.7g; Fiber: 7.4g; Cholesterol: 2mg; Iron: 2.4mg; Sodium: 598mg; Calcium: 88mg

Cooking Light AUGUST 2004

Saturday, February 4, 2012

Family Recipe Maryland Crab Soup

So this is the recipe my mother made growing up. It wasn't anything that I ever thought about. Then on a trip to Baltimore, I ordered a bowl in a restaurant, and it tasted just like I remembered. We get a bowl at the restaurant every time we go back to Baltimore.

After writing about the Crab Cakes, D and I wondered if the soup recipe was from Old Bay. I looked at it and all the vegetables were the same, so we decided to try it out. Yep, it is the recipe.

D used 2 cans of canned mixed veggies (carrots, green beans, potatoes and corn) drained in place of the vegetables, because I like my vegetables mushy in soup.


Photo by ALB

A mix of hearty vegetables and fresh lump crabmeat, Maryland Crab Soup reminds us of meals in mom’s kitchen, when the smell of blue crabs and OLD BAY® filled the entire house. This recipe serves ten loved ones.

1 can (28 ounces) whole tomatoes, cut into small pieces (used diced)
3 cups water
2 cups beef broth
1 cup lima beans, frozen (canned mixed vegetables)
1 cup baby carrots, sliced (canned mixed vegetables)
1 cup yellow sweet corn, frozen (canned mixed vegetables)
2 tablespoons McCormick® Chopped Onions (D used 1/3 cup of fresh onions)
1 tablespoons OLD BAY® Seasoning
1 pound crabmeat

In 4-quart saucepan, combine tomatoes, water, broth, lima beans, carrots, corn, onions and OLD BAY.

Bring to boil on medium heat. Reduce heat to low. Cover and simmer 5 minutes.

Add crabmeat. Cover and simmer 10 minutes.

Nutritional Info
Calories: 101; Fat: 1 g; Carbohydrates: 12 g; Cholesterol: 35 mg; Sodium: 682 mg; Fiber: 3 g; Protein: 11 g