Friday, February 22, 2013

Chipotle Tamale Pie

So the other night when D and I were out I had the most bland dish ever in a restaurant. So bland, in fact, I didn't eat it.

Fast forward 3 days, and D makes this. I told him if the beef in here had been shredded instead of ground, it was how I had expected the bland dish to taste. This was wonderful. Full of flavor, spicy, but not burning my tongue off (I do like things spicier than most, so it may still be spicy). The bread on top was good.

I have no idea how easy it could have been. Just I would have again. And it didn't even have cheese in it!

Chipotle Tamale Pie

This spicy pie needs only a salad to make the meal complete. Use a disposable aluminum pan wrapped in foil for easy delivery and cleanup.

Photo by ALB

Yield: 8 servings (serving size: 1 cup)

Ingredients
1 3/4 cups chopped onion
3/4 cup chopped green bell pepper
3/4 pound ground round
1/2 cup bottled salsa
1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce (I think D used Chipotle Tabasco)
1 (15 1/2-ounce) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
3/4 cup chopped fresh cilantro, divided
1 cup all-purpose flour
3/4 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup 1% low-fat milk
1 1/2 tablespoons butter, melted
1 large egg, lightly beaten

Preparation
Preheat oven to 400°.

Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon beef mixture into a 3-quart casserole.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400° for 35 minutes or until golden.

Nutritional Information
Calories: 329; Calories from fat: 30%; Fat: 11g; Saturated fat: 4.7g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 0.8g; Protein: 16g; Carbohydrate: 41.7g; Fiber: 5.8g; Cholesterol: 64mg; Iron: 4.2mg; Sodium: 655mg; Calcium: 157mg

Cooking Light JANUARY 2001

Thursday, February 21, 2013

Italian Ravioli Casserole

I made this and it was really easy. I couldn't find reduced-fat ravioli so we bought regularly. Also we used Romano Cheese.

The hardest part was boiling water.

It was pretty good and we would have again. We didn't have with a side.

Italian Ravioli Casserole

This delicious Italian ravioli casserole is quick and easy to prepare, making it a great choice for busy weeknights. Serve with a green salad and garlic toast to round out the meal.

Yield: serves 6 (serving size: 1/6 of casserole)

Ingredients
Photo by ALB
2 (9-ounce) packages fresh reduced-fat cheese ravioli (we used 1 20 oz package of regular).
1 (6-ounce) package fresh spinach (about 6 cups) (used a 9oz bag)
1 (26-ounce) bottle tomato-basil pasta sauce (such as Classico)
1/2 teaspoon crushed red pepper (heaping)
1 cup (4 ounces) shredded Asiago cheese, divided (used Romano)
1/4 cup thinly sliced fresh basil

Preparation
Preheat oven to 375°.

Cook ravioli in boiling water 3 minutes, omitting salt and fat. Stir in spinach until wilted. Drain.

Combine pasta sauce and pepper. Spoon 1 1/2 cups sauce mixture in the bottom of an 11 x 7-inch baking dish. Spoon half of the ravioli mixture over sauce. Top with 1/2 cup cheese. Spoon remaining ravioli mixture over cheese. Top with remaining sauce. Cover with foil; bake for 25 minutes. Remove foil; sprinkle with 1/2 cup cheese. Bake, uncovered, for an additional 5 minutes or until cheese melts. Garnish with basil.

Nutritional Information
Calories: 350; Calories from fat: 25%; Fat: 10g; Saturated fat: 5.1g; Monounsaturated fat: 1.3g; Polyunsaturated fat: 0.2g; Protein: 20.1g; Carbohydrate: 47g; Fiber: 4.4g; Cholesterol: 50mg; Iron: 1.4mg; Sodium: 848mg; Calcium: 302mg

Health JANUARY 2002

Monday, February 18, 2013

White Cheese and Sausage Pasta

I found this last week or the week before.  I was not sure how good it would be, because it doesn't really have a lot of ingredients.  D said add some garlic.

Anyway he ended up making this and said it was easy. I think the hardest part was finding the sausage... Aldi has been out for weeks, and Kroger usually has 1-2 packs if that. Atlanta must be in the Great Sausage Shortage or something.

We had 5 servings.  We didn't have a side.  Both of us liked it for its simplicity.  Would have again.


White Cheese and Sausage Pasta 

This recipe is definitely a family favorite. The reader and her daughter invented it 10 years ago because they loves cheese. Now it is the family's favorite meal. It is very easy, and if you like cheese, you'll love this.

Yield: 4 servings (serving size: about 1 1/2 cups)

Photo by ALB
Ingredients
1/2 pound mild Italian turkey sausage (used Spicy Italian - Pork)
Cooking spray
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 1% skim milk
6 cups hot cooked ziti (about 4 cups uncooked short tube-shaped pasta)
3/4 cup (3 ounces) fresh grated Parmesan cheese
1/4 teaspoon salt
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation
Remove sausage from casings. Place a large skillet coated with cooking spray over medium heat; cook sausage until browned, stirring to crumble. Drain well; set aside. Wipe drippings from pan with a paper towel.

Melt butter in pan over medium heat. Add flour; stir with a whisk. Gradually add milk, stirring with a whisk until smooth. Cook until thick (about 8 minutes); remove from heat. Combine sauce, sausage, pasta, Parmesan, and salt in a large bowl. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with mozzarella. Bake at 400° for 20 minutes or until lightly browned.

Nutritional Information
Calories: 577; Fat: 18.4g; Saturated fat: 10.1g; Monounsaturated fat: 4.4g; Polyunsaturated fat: 1.3g; Protein: 31.3g; Carbohydrate: 71.4g; Fiber: 2.7g; Cholesterol: 56mg; Iron: 3.7mg; Sodium: 907mg; Calcium: 562mg

Nutritional Information (with my changes)
Calories: 678; Fat: 27g; Saturated fat: 13g; Monounsaturated fat: 4g; Polyunsaturated fat: 1g; Protein: 36g; Carbohydrate: 75g; Fiber: 3g; Cholesterol: 80mg; Sodium: 868mg


Cooking Light JANUARY 2002

Monday, February 11, 2013

Shot-and-a-Beer Pork Stew

I made this. It was pretty easy. I was a little intimidated by the dried ancho chiles (didn't use dried chipotles). D had told me how to soften them which was not the way the recipe said to. Next time, I'll follow his way, as even after 3 hours they weren't totally soft.

So anyway, I was a little confused as to why I needed to turn the oven on...I figured out "Bake" is code for "Stick in oven."

I did have to put in some water to cover the pork. I didn't check on the pork for the entire 3 hours. It came out as pork with no liquid (as in I am afraid to look at the pot, because I wonder if I ruined it, it was so bone dry). I used 2 forks and shredded it the pork.  It had no burnt taste, and was rather moist.  D and I had it with rice, sour cream, and cheese. Really, tortillas would have been fine as well.

Would have again.

Shot-and-a-Beer Pork Stew

Photo by ALB

Time: 3 3/4 hours.

Tacolicious, a taco stand at San Francisco's Thursday Ferry Plaza Farmers Market, serves this braised pork in tacos, but owner Joe Hargrave also makes it at home as a fall stew. The chiles fall apart as the dish cooks, giving the meat a mellow, earthy spiciness.

Yield: Serves 6
Total: 3 Hours, 45 Minutes

Ingredients
2 large dried chipotle chiles* (used 3 non-dried)
2 large dried ancho chiles*
12 ounces Mexican lager such as Tecate
1/4 cup white (silver) tequila
3 1/2 pounds pork shoulder, cut into 2-in. cubes
2 teaspoons kosher salt
1 tablespoon vegetable oil
1 medium onion, chopped (used 2 next time)
3 garlic cloves, chopped (used 6)
3/4 pound tomatoes, chopped (used a can of diced, not drained)
2 teaspoons dried Mexican oregano* (used regular)
2 teaspoons ground cumin
Added 1 teaspoon of Ancho Chile Powder

Accompaniments: cabbage and cilantro slaw with lime vinaigrette, lime wedges, crumbled cotija cheese, and tortilla chips

Preparation
1. Preheat oven to 350°. Wipe chiles clean with a damp cloth. In a dry, heavy saucepan over medium heat, toast chiles until fragrant and puffy, turning occasionally to keep them from burning, 3 to 5 minutes. Let cool slightly, then remove stems, seeds, and membranes. Pour beer and tequila over chiles to soften.

2. Meanwhile, season pork with salt. Heat oil in a heavy, large ovenproof pot such as a Dutch oven over medium-high heat. Brown half the pork at a time, turning as needed, 8 to 10 minutes per batch. Transfer browned pork to a bowl.

3. Add onion and garlic to pot; cook until soft, stirring often, 5 minutes. Stir in beer mixture, tomatoes, oregano, cumin, and pork. Add water if needed to barely cover pork. Bring to a boil over high heat; cover.

4. Bake stew until pork is falling-apart tender, 3 hours. Skim fat. Ladle stew into bowls and serve with accompaniments.

*Find in the Latino foods aisle or spice aisle of a supermarket, or at a Latino market.

Make ahead: Chill, covered, up to 2 days.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 618 Calories from fat: 58% Protein: 50g Fat: 40g Saturated fat: 14g Carbohydrate: 15g Fiber: 4.4g Sodium: 517mg Cholesterol: 186mg

Sunset OCTOBER 2009

Cheddar Cheeseburgers with Caramelized Shallots

This was on odd recipe.  It looked easy enough, it tasted good, but it just seemed too much for a burger.  I think I have lost my mind.  I liked them (D made them) but I don't think we would have again.

I don't know how to explain it.  It just seemed like it was trying too hard.  I think I would have been happy with some ketchup and American Cheese.

Cheddar Cheeseburgers with Caramelized Shallots

Tender, golden shallots lend a lovely sweetness to this classic cheeseburger.

Yield: Serves 4 (serving size: 1 burger)
Hands-on: 38 Minutes
Total: 38 Minutes

Ingredients
1 tablespoon olive oil, divided
2 cups thinly sliced shallots
1/2 teaspoon kosher salt, divided
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 pound ground beef, 90% lean
2 ounces shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2-ounce) hamburger buns, toasted
3 tablespoons light mayonnaise

Preparation
1. Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add shallots and 1/4 teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally. Stir in vinegar; cook 1 minute. Remove from heat; keep warm.

2. Gently combine garlic and beef. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with the remaining 1/4 teaspoon salt.

3. Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan; swirl to coat. Add patties, and cook for 3 minutes on each side or until desired degree of doneness. Top each patty with 2 tablespoons cheese; cover and cook 1 minute or until cheese melts.

4. Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and one-fourth of shallots. Spread about 2 teaspoons mayonnaise on top half of each bun; place on top of burgers.

Nutritional Information
Calories: 370; Fat: 17.7g; Saturated fat: 6.1g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 2.9g; Protein: 31.1g; Carbohydrate: 31.7g; Fiber: 8.1g; Cholesterol: 77mg; Iron: 2.2mg; Sodium: 654mg; Calcium: 113mg

Cooking Light JUNE 2012

Friday, February 8, 2013

Savannah-Style Crab Soup

I found this recipe the other day when looking for an untried soup recipe. I'm having trouble believing I didn't see it in my Cooking Light Cookbooks, but eh. I forgot about it and then D saw it and said it sounded good, so we put it on our menu.

D made it. He isn't sure why you have to brown the flour (neither am I), but he did. He said he probably used more vegetables than it called for. He thought it would be really salty but it wasn't.

The taste...needs a little more Old Bay (you know you're from Maryland when if). But overall it was very good. Would have again. We had with Beer-Cheese Bread.

Savannah-Style Crab Soup

If the flour starts to brown too quickly, remove the skillet from the heat and stir the flour constantly until it cools.

Yield: 9 servings (serving size: 1 cup)

Ingredients
1/2 cup all-purpose flour
1 tablespoon butter
Cooking spray
2 cups chopped carrot
1 cup chopped celery
1 cup chopped onion
1/4 cup chopped red bell pepper (used green pepper)
1/4 cup chopped green bell pepper
1 garlic clove, minced
1 tablespoon Old Bay seasoning (needs some more)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 bay leaf
4 cups clam juice
1 1/2 cups whole milk (used 2%)
1/2 cup half-and-half
1 pound lump crabmeat, shell pieces removed
1/3 cup dry sherry

Preparation
Place flour in a 9-inch cast-iron skillet; cook over medium heat 15 minutes or until brown, stirring constantly with a whisk. Remove from heat.

Melt the butter in a Dutch oven coated with cooking spray over medium-high heat. Add carrot and the next 5 ingredients (carrot through garlic), and sauté 5 minutes or until vegetables are tender. Add Old Bay seasoning, salt, black pepper, dried thyme, and bay leaf; cook for 1 minute. Sprinkle the browned flour over vegetable mixture, and cook 1 minute, stirring frequently. Stir in clam juice, and bring the mixture to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stirring frequently.

Stir in the milk and half-and-half; cook 4 minutes. Stir in crabmeat and sherry; cook 5 minutes or until the soup is thoroughly heated. Discard bay leaf before serving.

Nutritional Information
Calories: 151; Calories from fat: 30%; Fat: 5g; Saturated fat: 2.6g; Monounsaturated fat: 1.4g; Polyunsaturated fat: 0.4g; Protein: 13g; Carbohydrate: 13.3g; Fiber: 1.8g; Cholesterol: 46mg; Iron: 2.2mg; Sodium: 835mg; Calcium: 112mg

Cooking Light AUGUST 2003

Thursday, February 7, 2013

Chicken Sausage Gyros

I made this the other night for me and D.  Quick, simple, tasty.
We had with Pan-roasted Potatoes.

Chicken Sausage Gyros

Posted By: Quilting Barbie
4 ServingsPrep/Total Time: 20 min.

Ingredients
1 package (12 ounces) fully cooked spinach and feta chicken sausage links or flavor of your choice, cut into 1/4-inch slices (used roasted red pepper/chicken sausage links)
1 cup (8 ounces) reduced-fat sour cream
1/4 cup finely chopped cucumber (used 1/2 Cup)
1-1/2 teaspoons red wine vinegar (used this and then more to taste)
1-1/2 teaspoons olive oil
1/2 teaspoon garlic powder (used 1 tsp)
4 whole wheat pita breads (6 inches)
1 plum tomato, sliced
1/2 small onion, thinly sliced (cooked these with the sausage)
Added feta since the sausage didn't have any

Directions
In a large skillet coated with cooking spray, cook sausage (and onion)over medium heat until heated through.

Meanwhile, in a small bowl, combine the sour cream, cucumber, vinegar, oil and garlic powder.

Serve chicken sausage on pita breads with tomato, onion and cucumber sauce.

Yield: 4 servings (1 gyro with 1/4 cup sauce)

Nutrition Facts
418 calories, 15 g fat (6 g saturated fat), 75 mg cholesterol, 873 mg sodium, 42 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

Taste of Home 2012

Friday, February 1, 2013

Fiery Thai Noodle Bowl with Crispy Chicken Thighs

I think this would better be called Boring Noodles and Chicken Bowl.  Nothing fiery about it.  And if you don't have a butcher in your grocery store, good luck finding boneless chicken thighs with skin.

Basically this was food to eat after a run.  It was bland. It was disappointing.  It is something we won't be having again.

Fiery Thai Noodle Bowl with Crispy Chicken Thighs

Using the cilantro stems for the base of the sauce (instead of throwing them in the trash) is a flavorful way to stretch a buck or two. If you can't find skin-on boneless chicken thighs, purchase bone-in and bone them yourself or have the butcher do so.
Yield: Serves 4
Hands-on:30 Minutes
Total:30 Minutes

Ingredients
4 (4-ounce) skin-on, boneless chicken thighs
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
4 ounces uncooked rice vermicelli
1 1/2 cups cilantro stems (about 1 bunch)
1/4 cup no-salt-added chicken stock (such as Swanson)
1/4 cup water
2 teaspoons minced peeled fresh ginger
3 garlic cloves
2 fresh Thai chiles
1 1/4 cups chopped yellow squash (about 1 medium)
6 ounces baby bok choy, halved and sliced
1 tablespoon lower-sodium soy sauce
8 lime wedges

Preparation
1. Preheat oven to 425°.

2. Heat a large stainless steel skillet over high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add oil to pan; swirl to coat. Add chicken, skin side down; cook 3 minutes or until skin begins to brown. Remove chicken from pan. Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down. Place pan in oven; bake chicken at 425° for 4 minutes. Turn chicken over, skin side up, and bake an additional 2 minutes or until done. Remove chicken from pan; place on a cutting board. Let chicken stand, skin side up, 10 minutes. Cut chicken into slices; keep warm.

3. Cook the noodles according to package directions, and drain. Sprinkle noodles with 1/4 teaspoon salt; toss well to combine.

4. Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended.

5. Return the skillet to medium-high heat. Add reserved oil to pan; swirl to coat. Add squash, bok choy, and remaining 1/4 teaspoon salt; sauté for 3 minutes or until vegetables are crisp-tender, stirring frequently. Stir in soy sauce. Divide noodle mixture evenly among 4 bowls. Top each serving with 1/2 cup squash mixture, 1 chicken thigh, and 2 lime wedges. Drizzle the sauce evenly over servings.

Nutritional Information
Calories: 320; Fat: 13.5g; Saturated fat: 3g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 3.2g; Protein: 19.9g; Carbohydrate: 28.8g; Fiber: 2g; Cholesterol: 59mg; Iron: 2.7mg; Sodium: 669mg; Calcium: 81mg

Cooking Light SEPTEMBER 2012