Tuesday, June 28, 2016

Cheesy Portobello Mushroom Burgers

So I'm continuing to try to find alternatives to eating so much bread, potatoes, and pasta during the week (carbs), and increasing the vegetables (although we aren't eliminating any of the foods from our diet). It supposedly will help with inflammation, and so I'm willing to try whatever if it can help me be less dependent on NSAIDs. Plus it is helping me lose weight, which is less weight on my back (I fractured it), so anything that can help...

 Anyway, I found Cheese Portobello Mushroom Burgers from lowcarbmaven.com, and decided they looked pretty good. Of course, because there is always the debate of whether these were burgers or patties since there was no bread, but I'll leave them as burgers for the title.

Right away, I knew we should increase the servings, and lower the amount of cheese.  Additionally, I was concerned they might be greasy cooking meat in a portobello.  So we changed the amounts of the ingredients up, although we didn't add or omit anything. They weren't greasy, but somewhat watery, from the mushrooms, but nothing too extreme.

They were very good (I liked them better than D), and next time I think minced garlic and sauteed onions should be added to the mix.  I would have them again.

We had with French Fries (because fries go with burgers/patties).

Cheesy Portobello Mushroom Burgers

Photo by ALB

Adapted from lowcarbmaven.com
Servings: 4

4 large portobello mushrooms
1 lb ounces 93 % lean beef
1/2 C shredded sharp cheddar cheese
2 ounce fresh spinach, finely chopped
1/2 tsp Kosher Salt + some to season mushrooms
1/2 tsp Black Pepper + some to season mushrooms
1/4 C shredded Parmesan Cheese
(Add minced garlic, 1-2 cloves)
(Add sauteed onion, 1/2 Cup)

Preheat the oven to 375F degrees. (Saute onions and garlic).  Remove the stems from the portobellos, chop the stems finely and add to the ground beef. With a spoon, scrape out the gills on the underside of the mushrooms and discard. Chop the spinach and measure the cheese.

Season the mushrooms with salt and pepper. Mix the cheddar cheese, salt, pepper, and spinach (and onions and garlic) into the ground beef, using your hands. Form 4 patties and press them onto the portobello mushrooms.

Place the stuffed mushrooms on a small sheetpan or baking dish and cook for 20 minutes. Add the Parmesan cheese to the top of each and pop back into the oven to melt the cheese or under the broiler to brown it.

Nutritional Information from MyFitnessPal
Amount Per Serving
Calories: 282; Total Fat: 14 g; Saturated Fat: 7 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 81 mg; Sodium: 825 mg; Potassium: 587 mg; Total Carbohydrate: 8 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 31 g

Monday, June 20, 2016

Szechuan Green Beans with Ground Pork

This recipe had one thing wrong with it. It was not spicy!  Looking at the ingredients, there is nothing besides crushed red pepper to add heat.  So you know we added chili garlic sauce to our servings.

Besides that, it was really good.  It was definitely something I liked for dinner, and leftovers for lunch.

We would have again.

Szechuan Green Beans with Ground Pork

Photo by ALB

The Szechuan Green Beans with Ground Pork recipe is characteristic of the hot and spicy cuisine from the Szechuan province. You can substitute lean ground chicken or turkey for pork and asparagus for green beans.

Yield: 4 servings (serving size: 1 cup pork mixture and 1/2 cup rice)

1/2 pound lean ground pork (used 1 lb)
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper (used black pepper)
1 teaspoon peanut oil (used vegetable oil)
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
2 cups hot cooked white rice

Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.

Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.

Nutritional Information (without my changes)
Amount per serving
Calories: 254; Fat: 6.8 g; Sat fat: 2.2 g; Mono fat: 3.5 g; Poly fat: 1.1 g; Protein: 14.6 g; Carbohydrate: 32.5 g; Fiber: 3.3 g; Cholesterol: 43 mg; Iron: 1.5 mg; Sodium: 323 mg; Calcium: 47 mg

Cooking Light, APRIL 2006

Friday, June 10, 2016

Spicy Thai Red Curry Beef

D and I usually don't eat curry at home, because it is never creamy enough.  However, this looked good.

We made a few substitutions/additions.  We used green curry paste because we had it.  We added green beans to bulk up the recipe.  And we used sirloin instead of tenderloin because was on sale, and to be honest, I'm not going to pay for tenderloin to chop it up.  So there's that.

Anyway,  it was good.  Not terribly spicy. We would have again.  Of course we added Sambal Oelek to it.

Spicy Thai Red Curry Beef

Photo by ALB

This single-skillet supper is a quick ticket to rich, exotic flavor. Don't shake the coconut milk before opening; you want to keep the thick cream layer separated.

Yield: Serves 4 (serving size: about 1 cup beef mixture and 1/2 cup rice)

1 (13.5-ounce) can light coconut milk
4 teaspoons red curry paste (used green because we had it)
2 teaspoons dark brown sugar
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper
1 1/2 cups sliced red bell pepper
Added 1 1/2 cup green beans
1 cup sliced onion
12 ounces beef tenderloin, thinly sliced (used 1 lb sirloin)
1 cup torn fresh basil leaves
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot cooked brown basmati rice (used regular white rice)
4 lime wedges

1. Spoon coconut cream (thick layer at top of can) into a large skillet; stir in curry paste. Bring to a boil over medium-high heat. Add remaining coconut milk, sugar, fish sauce, and red pepper; bring to a boil. Cook 2 minutes, stirring constantly. Add bell pepper and onion; reduce heat to medium, and simmer 4 minutes. Add beef; cook 3 minutes or until done, stirring occasionally.

2. Remove pan from heat; stir in basil, lime juice, and salt. Serve beef mixture with rice and lime wedges.

Nutritional Information
Amount per serving
Calories: 334; Fat: 11.2 g; Satfat: 6.5 g; Monofat: 2.6 g; Polyfat: 0.6 g; Protein: 24 g; Carbohydrate: 36 g; Fiber: 3 g; Cholesterol: 55 mg; Iron: 3 mg; Sodium: 645 mg; Calcium: 65 mg; Sugars: 6 g; Est. Added: Sugars 2 g

Cooking Light, JUNE 2016

Wednesday, June 8, 2016

Refried Bean Poblanos with Cheese

When I showed this recipe to D, I was kind of surprised he said yes.  I even mentioned it was vegetarian.  He still went for it.

We had it last night.  It couldn't have been easier, although D said next time he would like to char the peppers.

Anyway, I halved and seeded the poblanos, and he did the rest (opened cans, packets and the microwave).  With me seeding the poblanos the whole dish probably took 10 minutes instead of 6.  Also, despite poblanos not being that hot, don't rub your eye until after you have washed your hands, if you are handling the peppers (PSA!).

We would have again, or we would have half a pepper as a side dish.  It was really good. (We did have with sour cream, which wasn't pictured).

Refried Bean Poblanos with Cheese

Photo by ALB

Poblano chiles grown in a hot, dry climate can be more intense than others, so the spiciness of this dish depends on the heat of your peppers.

Prep: 2 minutes; Cook: 6 minutes
Yield: 4 servings (serving size: 2 stuffed chile halves)

4 medium poblano chiles, halved and seeded
1 (16-ounce) can fat-free refried beans
1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)
1/2 cup picante sauce
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
Chopped fresh cilantro (optional)

1. Place chile halves, cut sides up, on a round microwave-safe plate. Cover with wax paper; microwave at HIGH 3 minutes.

2. While chiles cook, combine beans, rice, and picante sauce in a medium bowl, stirring well. Spoon bean mixture evenly into chile halves. Cover with wax paper; microwave at HIGH 2 minutes. Uncover chiles, sprinkle each half with 2 tablespoons cheese, and microwave at HIGH 1 to 2 minutes or until cheese melts. Sprinkle evenly with cilantro, if desired.

Nutritional Information
Amount per serving
Calories: 303; Fat: 6 g; Sat fat: 3.1 g; Monofat: 0.0 g; Polyfat: 0.1 g; Protein: 17 g; Carbohydrate: 45.4 g; Fiber: 7.7 g; Cholesterol: 10 mg; Iron: 0.7 mg; Sodium: 960 mg; Calcium: 232 mg

Cooking Light Fresh Food Fast, APRIL 2009

Bacon Wrapped Jalapeno Popper Stuffed Chicken

This was a little sad.  Not horrible.  But it was a little bland.  Both D and I thought so.  It needed a little more salt, and the chicken needed a good rub.  Still I'd have it again.

We were workinng on finding healthy Latino-inspired sides.  We had with Skillet Mexican Zucchini.

Bacon Wrapped Jalapeno Popper Stuffed Chicken

Photo by ALB

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
From Closet Cooking

Juicy chicken breasts wrapped in crispy bacon and stuffed full, to overflowing, with melted cheese and jalapeno peppers!

4 (6 ounce) chicken breasts, butterflied or pounded thin
salt and pepper to taste (need to add cumin)
2 tablespoons roasted jalapenos (or fresh, or pickled), diced
1/4 cup cream cheese
1/4 cup monterey jack or cheddar cheese, shredded
8 slices bacon

Lay the chicken flat, season the outside with salt and pepper, spread 1/4 of the mixture of the jalapenos and the cheeses on the chicken breasts, roll them up and wrap each in 2 slices of bacon

Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 165F), about 20-30 minutes, or bake in a preheated 400F/200C oven on a wire rack on a baking pan until cooked, about 20-30 minutes, turning the oven to broil for the last few minutes to ensure that the bacon is crispy.

Nutrition Facts: Calories 382, Fat 18.4g (Saturated 6.2g, Trans 0g), Cholesterol 148mg, Sodium 457mg, Carbs 1g (Fiber 0, Sugars 0), Protein 49.8g

Skillet Mexican Zucchini

For awhile, D and I have been looking for healthy Mexican side dishes.  We seem to get into a rut of Mexican Red Rice and/or Refried Beans.  Nothing wrong with either of these foods, but we've been trying to incorporate more flavorful vegetable dishes.  So we found this one, and decided to try it.

Knowing that I don't like warm tomatoes (except on pizza), D added the tomatoes at the end, so they weren't cooked.  I liked this better than D; I also poured more lime juice on mine.

Add a Mexican Blend or other spice to flavor it up.

We had with Bacon Wrapped Jalapeno Popper Chicken.

Skillet Mexican Zucchini

Photo by ALB

Adapted from Skinny Taste

1 garlic clove, finely chopped
1 tbsp extra virgin olive oil
1 lb zucchini, diced
1 large tomato, cored, seeded and diced
1 green onion, thinly sliced
1 tbsp minced fresh cilantro
1 tsp minced pickled jalapeño
1/2 cup crumbled queso blanco (or queso fresco, cotija or feta) (used Habanero Jack)
fresh lime juice, to taste (used 1 TBSP)
salt, to taste
freshly ground black pepper, to taste
(add cumin and chile pepper)

Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened. Add tgreen
 onion and cook about 3 minutes. Remove skillet from heat and add tomato, cilantro, jalapeño and lime juice. Season with salt and pepper and spices to taste and top with queso blanco. Serve hot (or cold).

Yield: 4 Servings, Serving Size: 1/4th of the recipe
Calories: 102; Total Fat: 6g; Saturated Fat: g; Cholesterol: 17mg; Sodium: 211mg; Carbohydrates: 8g; Fiber: 2g; Sugar: 3g; Protein: 5g

Pork Tinga (Tinga de Pueco)

I found this recipe the week after I got my blood pressure results back, they were high, so I decided to go on a "REALLY HEALTHY EATING" kick.  Of course, how the hell am I going to eat this.
Well, we also had 1.5 pounds of pork shoulder in the freezer, D wasn't going on a healthy eating kick and well, sometimes you just have to say F-it.

The result of this was a tangy pork stew that was delicious.  Of course it was; it's from Homesick Texan.  D had on corn tortillas, and I had on a wheat wrap.  So he had tacos and I had a burrito.  We definitely would have again.

Pork Tinga (Tinga de Pueco)

Photo by ALB
From Homesick Texan

2 tablespoons vegetable oil (used 1 TBSP)
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
3 chipotle chile peppers in adobo
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 pound Mexican chorizo, removed from its casing
1 1/2 pounds pork shoulder, cut into 2-inch cubes
1 bay leaf
1 teaspoon kosher salt
2 cups water
1/2 cup chopped cilantro, plus more for serving
1 tablespoon freshly squeezed lime juice
Warm corn tortillas, for serving (used both corn and wheat)
1 avocado, peeled, pitted, and thinly sliced, for serving
Cotija cheese, for serving (used Jack Cheese)
1 lime cut into wedges, for serving
Added Reduced Fat Sour Cream

Preheat the oven to 300°F.

In a Dutch oven, heat 1 tablespoon of the oil on medium-low heat. Add the onion and garlic and while occasionally stirring, cook until fragrant and softened, about 4 minutes. Scrape the onion and garlic into a blender and add the tomatoes, chipotle chiles, oregano, and thyme. Blend until smooth.

Meanwhile, wipe out the Dutch oven and then add the remaining oil and the chorizo removed from its casing. On medium heat, while occasionally stirring cook for 10 minutes or until the meat has darkened.

Turn off the heat and add to the Dutch oven the pork shoulder, bay leaf, salt, chipotle tomato salsa from the blender, and water. Gently stir to combine everything, cover the pot, and then bake for 2- 2 1/2 hours or until the sauce has reduced and the pork is fork tender and can be easily shredded.

If you prefer, instead of using the oven you can place the chipotle tomato salsa, cooked chorizo, and pork in a slow cooker and cook on low for 6 hours.

Once the pork is tender, with two forks, shred the pork and then stir in the chopped cilantro and lime juice. Taste and adjust seasonings. Serve warm with corn tortillas with more cilantro, avocado, Cotija cheese, and lime wedges, on the side.

Yield: 8 servings (Homesick Texan indicated 4-6 servings, we got 8)

Tuesday, June 7, 2016

Caribbean Style Corn on the Cob

So D and I were looking for a side to have with Jerk-Style Chicken the other day.  I'm kind of bored with vegetables, and we always seem to have black beans/coconut/rice combo, so we decided to look for something else.  I found a recipe for Caribbean Style Corn on the Cob on Delishplan.com.

However, there's really no way in hell, I'm making homemade aioli.  I've been trying hard to watch what I'm eating and that just didn't fit the bill.  So I went back to looking.  D looked over the recipe and said we should have it and just use low-fat mayonnaise.  That would help a lot.

Then I was in a meeting food-planning, and decided to look up the amounts used in the Elote recipe D makes.  So I got the amounts based on that.

D grilled it, because he always grills corn.  Again, we had with Jerk-Style Chicken.

Caribbean Style Corn on the Cob

Photo by ALB

Adapted from Delishplan.com

3 TBSP mayo
1/2 tsp Dijon mustard
1 clove garlic
1/8 tsp sea salt
1/8 tsp ground black pepper
1 TBSP lemon juice
2 TBSP fresh parsley, finely chopped, divided
1/4 tsp Paprika
2 TBSP shredded Parmesan cheese
4 ears of corn

Prepare grill. Combine mayonnaise through cheese in a small bowl.

Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mixture.

Serve immediately.