Rainbow Fried Rice

Eat this with the Char Sil.

Rainbow Fried Rice

Photo by ALB

Ingredients
1 tablespoon canola oil
2 large eggs, lightly beaten
3/4 cup minced yellow onion
1 cup chopped Char Sil
4 cups cooked long-grain rice, chilled
3 tablespoons low-sodium soy sauce
2 cups shredded iceberg lettuce
1/2 cup frozen green peas, thawed
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 cup minced green onions
1 teaspoon dark sesame oil

Preparation
Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.

Add yellow onion to pan; sauté 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.

Yield: 6 servings (serving size: 1 cup)

Nutritional Information
CALORIES 219 (28% from fat); FAT 6.7g (sat 1.4g,mono 3.1g,poly 1.5g); PROTEIN 9.7g; CHOLESTEROL 85mg; CALCIUM 33mg; SODIUM 455mg; FIBER 1.7g; IRON 1.7mg; CARBOHYDRATE 29g

Cooking Light, SEPTEMBER 2005

Chinese-Style Roast Pork (Char Sil)

We have no Chinese Restaurants by us. So we have to come up with our own. I have made this. It is easy and good!  Use the extra Char Sil for Rainbow Fried Rice.

Chinese-Style Roast Pork (Char Sil)

Photo by ALB

Ingredients
1/2 cup hoisin sauce
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup dry sherry
1/4 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons minced green onions
1 teaspoon dark sesame oil
4 garlic cloves, minced
2 pounds boneless Boston butt pork roast, trimmed and cut into (2-inch) cubes

Preparation
Combine first 9 ingredients in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator 24 hours, turning bag occasionally. Remove pork from bag, reserving marinade.

Preheat oven to 350°.

Place pork on the rack of a broiler pan lined with foil. Bake at 350° for 30 minutes. Turn pork over, and baste with reserved marinade. Discard remaining marinade. Bake an additional 20 minutes or until a thermometer registers 160° (slightly pink). Preheat broiler. Broil pork 5 minutes or until browned.

Yield: 8 servings (serving size: 3 ounces)

Nutritional Information 
CALORIES 193 (41% from fat); FAT 8.9g (sat 3g,mono 4g,poly 1.1g); PROTEIN 21.2g; CHOLESTEROL 73mg; CALCIUM 28mg; SODIUM 249mg; FIBER 0.2g; IRON 1.5mg; CARBOHYDRATE 5.8g

Cooking Light, SEPTEMBER 2005

Camembert Mashed Potatoes

A few years ago, D made these mashed potatoes.  They were quite good.  The Camembert was not overwhelming, but you could definitely taste it was there. Over the years, we have said we would have them again, but there is something hard about putting a really nice cheese into mashed potatoes (or I'm just cheap).

Anwyay, Kroger had Camembert marked down, so I picked up a wheel.  And we decided to have these.  They still taste like I remember.

We halved the recipe, since it was just the 2 of us.

Camembert Mashed Potatoes

Photo by ALB

The buttery taste and creamy texture of Camembert cheese glorifies these potatoes. Camembert is similar in flavor and texture to Brie, which makes a fine substitute. The rind is easiest to remove if the cheese is well chilled.

Yield: 12 servings (serving size: about 2/3 cup)

Ingredients
1 1/2 (8-ounce) rounds Camembert cheese
11 cups cubed peeled Yukon gold potato (about 4 1/2 pounds)
1/2 cup 1% low-fat milk
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
Chopped fresh chives (optional)
Freshly ground black pepper (optional)

Preparation
Cut cheese into 6 wedges. Carefully remove rind from cheese; discard rind. Chop cheese; let stand at room temperature while potato cooks.

Place potato in a large Dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain in a colander; return potato to pan. Add cheese, milk, salt, and 3/4 teaspoon pepper; mash with a potato masher until smooth. Garnish with chives and additional pepper, if desired.

Nutritional Information
Calories: 198; Fat: 4.4 g; Sat fat: 2.8 g; Mono fat: 1.3 g; Poly fat: 0.1 g; Protein: 7.9 g; Carbohydrate: 30.7 g; Fiber: 2 g; Cholesterol: 13 mg; Iron: 1.5 mg; Sodium: 310 mg; Calcium: 82 mg

Cooking Light, NOVEMBER 2005

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco

So this was really good. Like lick-your-plate good.  Of course anything with tomatilla salsa rocks so I might be biased.  I don't know if it was easy or hard because it was ready by the time I got home from work.

Would definitely have again.  We had with refried chipotle beans.

Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco 

Photo by ALB

Queso fresco is a Mexican cheese that is mild, crumbly, and a bit salty. It's a wonderful topping for the tangy sauce.

 Yield: 4 servings (serving size: 1 chicken breast half, 1/4 cup salsa, and 2 tablespoons cheese)

Ingredients 
Salsa:

2 quarts water
1/2 pound tomatillos (about 10 small), husks and stems removed
1 garlic clove
1/2 to 1 serrano chile
1/2 cup chopped fresh cilantro
1/4 cup coarsely chopped onion
1 teaspoon fresh lime juice
1/4 teaspoon salt
 Chicken:
(1-ounce) slices white bread
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1 large egg, lightly beaten
1 tablespoon olive oil
1/2 cup (2 ounces) crumbled queso fresco cheese
Cilantro sprigs (optional)
Lime wedges (optional)

Preparation 
Preheat oven to 350°.
To prepare salsa, bring water to a boil. Add tomatillos, garlic, and chile; cook 7 minutes. Drain and rinse with cold water. Combine tomatillos, garlic, chile, chopped cilantro, onion, lime juice, and 1/4 teaspoon salt in a food processor or blender; pulse 4 to 5 times or until coarsely chopped. Set aside.

To prepare chicken, place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups. Arrange crumbs on a baking sheet; bake at 350° for 3 minutes or until lightly browned. Cool completely.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Combine 1/2 teaspoon salt, cumin, and red pepper; sprinkle evenly over chicken.

Place breadcrumbs in a shallow dish. Place egg in another shallow dish. Dip chicken in egg; dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Top chicken with salsa, and sprinkle with queso fresco cheese. Garnish with cilantro sprigs and lime wedges, if desired.

Nutritional Information 
Calories: 36; Calories from fat: 26; Fat: 10.7g; Saturated fat: 3.2; Monounsaturated fat: 4.5; Polyunsaturated fat: 1.6g; Protein: 47.1; Carbohydrate: 17.7; Fiber: 2g; Cholesterol: 162mg; Iron: 3mg; Sodium: 770mg; Calcium: 169g

Cooking Light JANUARY 2005

Oven-Fried Coconut Chicken

So I found this recipe while looking for an Untried Recipe for Dark Meat Chicken.  I really didn't think we were going to try it because I didn't think D would go for it.  And I'm not a big Fried Chicken Fan. But we were tired of looking for recipes so we decided to try it.

Glad we did.  It was sweet but not over-powering.  It was very juicy.  Would have again.

We had with Israeli Cauliflower with Panko.

Oven-Fried Coconut Chicken

Photo by ALB

The marinade infuses dark-meat chicken with a light coconut flavor; flaked coconut in the breading heightens the nutty taste. Find panko in your supermarket's ethnic food aisle.

Yield: 4 servings (serving size: 1 thigh and 1 drumstick)

Ingredients 
1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14-ounce) can light coconut milk
4 (4-ounce) chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked sweetened coconut
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation 
Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Preheat oven to 400°.

Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.

Nutritional Information 
Calories: 256; Calories from fat: 30; Fat: 8.6; Saturated fat: 4.4; Monounsaturated fat: 1.6g; Polyunsaturated fat: 1.2g; Protein: 27.7; Carbohydrate: 15.6; Fiber: 0.8; Cholesterol: 103mg; Iron: 1.6m; Sodium: 464mg; Calcium: 18mg 

Cooking Light JANUARY 2005  

Honey-Molasses Chicken Drumsticks

D and I missed something about this recipe but we have yet to figure out what it is. Who in their right mind eats 1 drumstick? Not leg-quarter, but drumstick?

The overall taste was decent, but it tasted like Adobo Chicken which I like better. And there was enough sauce for about 24 drumsticks.

We had with Pasta Salad. I would make Adobo Chicken before I made this one again.

Honey-Molasses Chicken Drumsticks

The zesty chicken and sauce are good warm right out of the pan but will keep for up to two days in the refrigerator.
Yield: 6 servings (serving size: 1 drumstick)

Ingredients 
1 tablespoon brown sugar

2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon minced garlic
1 teaspoon olive oil
6 chicken drumsticks, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation 
Combine first 7 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill.

Nutritional Information 
Calories: 180; Calories from fat: 36%; Fat: 7.2g; Saturated fat: 1.8g; Monounsaturated fat: 3g; Polyunsaturated fat: 1.6g; Protein: 16.7g; Carbohydrate: 11.9g; Fiber: 0.1g; Cholesterol: 53mg; Iron: 1.3mg; Sodium: 291mg; Calcium: 24mg

Cooking Light MARCH 2005

Roasted Fresh Corn, Poblano, and Cheddar Pizza

So D made this. Of course he added bacon, because bacon goes with everything!
Neither of us is that big a fan of refrigerated dough (it shrinks regardless of how long you let it rest), and this again was the case. He said he balled it all together and rolled the hell out of it. He also said he wasn't sure of the egg, but he followed the directions. When it came out of the oven, he said he still wasn't sure, so but he let it rest.

When he cut it, it stayed together. We were both surprised (hence the egg). It actually looked like the picture.
The taste was really good. A little quichey, a bit spicy and some salt from the bacon. We would have again. We had no side, but each had 1.5 servings.

Roasted Fresh Corn, Poblano, and Cheddar Pizza

Refrigerated dough tends to shrink when removed from the can. Let the dough rest a few minutes before you start to work with it so it will be more pliable.

YIELD: 6 servings (serving size: 1 pizza piece, 1 teaspoon sour cream, and 1 teaspoon cilantro)
COURSE: Main Dishes

Ingredients
2 poblano chiles

Cooking spray
2 cups fresh corn kernels (about 4 ears)
1/2 cup chopped green onions
1 garlic clove, minced
1/2 cup l% low-fat milk
2 large egg whites
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 (13.8-ounce) can refrigerated pizza crust dough
2 tablespoons fat-free sour cream
2 tablespoons chopped fresh cilantro
Added 4 slices of bacon

Preparation

Preheat broiler.

Place poblano chiles on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning occasionally. Place in a heavy-duty zip-top plastic bag; seal. Let stand 10 minutes. Peel and discard skins, seeds, and stems. Chop peppers.

Lower oven temperature to 425°.

Large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add corn, green onions, and garlic; sauté 2 minutes or until lightly browned. Stir in milk; cook over medium heat 2 minutes or until liquid almost evaporates. Cool slightly. Place egg whites, egg, salt, and black pepper in a bowl; stir with a whisk. Stir in poblano peppers, corn mixture, and cheese.

Line a baking sheet with parchment paper. Unroll dough onto parchment paper; pat dough to form a 13 x 8-inch rectangle. Spread corn mixture over dough, leaving a 1-inch border. Fold 1 inch of dough over corn mixture. Bake at 425° for 12 minutes or until set. Serve with sour cream; sprinkle with cilantro.

Nutritional Information (wo the bacon)
Calories: 331; Fat: 10.3g; Saturated fat: 4.4g; Monounsaturated fat: 2.2g; Polyunsaturated fat: 0.3g; Protein: 15.8g; Carbohydrate: 44.5g; Fiber: 1.6g; Cholesterol: 57mg; Iron: 2.5mg; Sodium: 808mg; Calcium: 186mg

Cooking Light JULY 2005

Thai Fish Sauce and Lime Chicken

So I'm not sure how I missed this recipe. Actually, I am. Fish Sauce is one of those foods I don't get.  It smells awful. I'm not going to say what it smells like, but it is awful.  But I like to try new things and so far everything I've had with fish sauce is good (I think).  I guess there is a chemical reaction when it cooks.

So anyway, D made this.  The flavors melded well. You didn't taste the chile garlic, and you didn't taste the lime, but you got a "bright" flavor. I don't know how else to describe it.  We really liked it.

D used spicy chili garlic sauce, not sweet.  He added some sugar. It was spicy but we like spicy so it was very good.

For some reason, I thought there was a vegetable in it.  There wasn't. So we will add one as a side next time.  We had with rice.  D said it was quick and easy.

Thai Fish Sauce and Lime Chicken

Sweetened chili sauce is found in Asian markets, and it is often served alongside egg rolls. A similar condiment available in most grocery stores is called Thai sweet red chile dipping sauce. Serve this chicken with white rice.

YIELD: 4 servings (serving size: 1 chicken breast half, about 3 tablespoons sauce, and 1 1/2 teaspoons peanuts)
COURSE: Main Dishes

Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1 tablespoon canola oil
1 cup fat-free, less-sodium chicken broth
3 tablespoons sweetened chili sauce (D used 2 1/2 TBSP and a dash of sugar)
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 teaspoon creamy peanut butter
2 tablespoons chopped roasted peanuts
Lime wedges (optional)

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/4 teaspoon salt.
Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Add broth, chili sauce, and fish sauce; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 2/3 cup (about 4 minutes). Remove from heat; add lime juice and peanut butter, stirring until smooth. Serve sauce over chicken; sprinkle with peanuts. Garnish with lime wedges, if desired.

Nutritional Information

Calories: 296; Fat: 8.5g (Saturated fat: 1.7g; Monounsaturated fat: 3.6g;
Polyunsaturated fat: 2.4g); Protein: 41.8g; Carbohydrate: 12.1g; Fiber: 0.6g; Cholesterol: 99mg; Iron: 1.4mg; Sodium: 649mg; Calcium: 25mg

Cooking Light JANUARY 2005 

Spicy Chicken with Poblano Peppers and Cheese

So D and I both liked this one. The portions were big and there was a lot of flavor/spice. The corn was really good, and I liked all the vegetables.  They stayed crispy even baked. The only thing D thought was to put the peppers on top or just chop them up, since it was more of a casserole (it would make it easier to get out of the pan).

We had with refried pinto beans.

Spicy Chicken with Poblano Peppers and Cheese

Photo by ALB

Yield: 4 servings (serving size: 2 chile halves)

Course: Main Dishes

Ingredients

4 poblano chiles, halved and seeded
2 cups chopped cooked chicken breast
1 cup (4 ounces) shredded cheddar cheese
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper (used green pepper)
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon bottled minced garlic
1/4 cup bottled salsa
Added in 1 can black beans
Cooking spray
3/4 cup crushed baked tortilla chips, divided (we used taco shells) 

Preparation
Preheat broiler.
Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
(Chop them up). Reduce oven temperature to 375°.
Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.

Nutritional Information

Calories: 331; Fat: 11.1g (Saturated fat: 4.9g; Monounsaturated fat: 1.5g; Polyunsaturated fat: 1.5g); Protein: 32.4g; Carbohydrate: 25.2g; Fiber: 4.2g; Cholesterol: 80mg; Iron: 2mg; Sodium: 688mg; Calcium: 256mg 

Cooking Light JULY 2005

5 Smart Points (my additions/subtractions at 4 servings)

Chicken with Sherry-Soy Sauce

So D said this was veryy easy to make.  It was really good. But we thought the sauce needed to be thicker or the chicken marinated, or the chicken made in pieces, so that the sauce was more on the chicken  (all are viable options in the future).  Overall would have again.  We had with spaghetti noodles.

Chicken with Sherry-Soy Sauce

Serve this Asian-inspired chicken recipe with bagged salad greens and quick-cooking rice noodles for an easy meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1 tablespoon onions)

Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup dry sherry
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 tablespoons red wine vinegar
1/8 teaspoon crushed red pepper (used Sambal Oleek)
1 teaspoon sesame oil
1/4 cup thinly sliced green onions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add sherry, sugar, soy sauce, vinegar, and red pepper to pan; scrape pan to loosen browned bits. Bring to a boil; cook 1 minute. Stir in oil.

CALORIES 230 (13% from fat); FAT 3.3g (sat 0.7g,mono 1g,poly 1g); IRON 1.6mg; CHOLESTEROL 99mg; CALCIUM 27mg; CARBOHYDRATE 4.7g; SODIUM 528mg; PROTEIN 39.9g; FIBER 0.3g

Cooking Light, DECEMBER 2005

Speedy Chicken and Cheese Enchiladas

So I'm not sure how I haven't posted this, except this used to be a staple in our house until I started this blog, it appears. Anyway we had them last night. Very good. The only thing that is difficult is rolling the enchiladas, so I leave the room when D does that. Last night we had with Mexican Rice, which is another recipe that one day I will get around to posting.

Speedy Chicken and Cheese Enchiladas

Rotisserie chicken and prechopped vegetables make this a quick casserole.

Yield: 4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)

Cooking spray
1 cup prechopped white onion
1 cup prechopped bell pepper
1 (10-ounce) can enchilada sauce (such as Old El Paso)
2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
1/4 cup chopped fresh cilantro

Preheat broiler.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

Combine chicken, 3/4 cup of cheese, and cumin, tossing well.

Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.

CALORIES 364 (27% from fat); FAT 10.9g (sat 4.9g,mono 2.9g,poly 1.4g); IRON 1.7mg; CHOLESTEROL 70mg; CALCIUM 339mg; CARBOHYDRATE 37.2g; SODIUM 701mg; PROTEIN 29.7g; FIBER 4.1g

Cooking Light, AUGUST 2005

Creamy Fettuccine with Shrimp and Bacon

Well, I want to like this. It has shrimp and bacon. But once again, I'm liking spinach fettuccine so much better. This one had too much shrimpy flavor. D thought it was the way it was prepared.

Maybe if it had Old Bay on it, it would be good. However, I doubt we will try. We'll just go with spinach fettuccine.

We had with spinach salad.

Creamy Fettuccine with Shrimp and Bacon

Cook the fettuccine al dente so the strands remain intact and maintain their slightly firm texture.

Yield: 8 servings (serving size: about 1 1/4 cups pasta and 1 1/2 teaspoons parsley)

1 pound uncooked fettuccine
2 bacon slices (uncooked)
1 pound large shrimp, peeled and deveined
1 garlic clove, minced
1 1/2 cups frozen green peas, thawed
1 cup shredded carrot
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley, divided

Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.

Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.

Wine note: While Heidi's pairing choice of sauvignon blanc is fine, the creaminess of this pasta dish is beautifully enhanced by chardonnay--a wine with its own creaminess. A delicious, food-friendly find is Santa Rita Chardonnay "120" from the Maipo Valley of Chile. The 2004 is just $8. -Karen MacNeil

CALORIES 382 (18% from fat); FAT 7.7g (sat 3.7g,mono 1.2g,poly 0.5g); IRON 4.1mg; CHOLESTEROL 101mg; CALCIUM 218mg; CARBOHYDRATE 52.9g; SODIUM 505mg; PROTEIN 25g; FIBER 3.6g

Cooking Light, AUGUST 2005

Penne with Sausage, Eggplant, and Feta

So note to self: no matter what way you prepare it, you just don't like eggplant, so stop making it!

This dish was pretty good once I ate all the eggplant out (yes, I'm 5 and eat the worst food first to get it out of the way).

I made this, and it was really easy, once I realized I had too much water and it turned off the flame of the penne, thus not cooking it fully. The one substitution I made was I used hot Italian Sausage, instead of breakfast sausage. If I were to make it again, I might add crush red pepper.

I had with spinach salad. (D is working late).

Penne with Sausage, Eggplant, and Feta

Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

Yield: 4 servings (serving size: 2 cups)

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage (used Hot Italian Sausage)
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.

Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well

CALORIES 535 (31% from fat); FAT 18.9g (sat 7.6g,mono 7.5g,poly 2.1g); IRON 4.5mg; CHOLESTEROL 57mg; CALCIUM 141mg; CARBOHYDRATE 67.5g; SODIUM 884mg; PROTEIN 25.5g; FIBER 4.6g

Cooking Light, APRIL 2005

Black Beans and Rice with Cheese

So I don't know how we never had this before. It was really good. D made it while I was talking to him and while making chicken tacos. So it looked pretty easy. He just mixed the cheese in the pan. Will have again.

Black Beans and Rice with Cheese

"This is a variation on a black bean dish my husband liked in Guatemala. I have come up with several different variations, but this one is both easy and delicious." -Joann Hoye, Raleigh, NC

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped red bell pepper

3 garlic cloves, minced

1/2 cup water

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground coriander

1/4 teaspoon ground red pepper

1 (15-ounce) can black beans, rinsed and drained

1 cup hot cooked long-grain rice

1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add water and next 7 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Place 1/4 cup rice on each of 4 plates; top with 1/2 cup bean mixture. Sprinkle each serving with 1 tablespoon cheese.

Yield: 4 servings (serving size: 1/4 cup rice, 1/2 cup bean mixture, and 1 tablespoon cheese)

CALORIES 158 (30% from fat); FAT 5.3g (sat 1.5g,mono 2.6g,poly 0.5g); IRON 1.9mg; CHOLESTEROL 5mg; CALCIUM 93mg; CARBOHYDRATE 24.6g; SODIUM 664mg; PROTEIN 6.1g; FIBER 4.1g

Cooking Light, OCTOBER 2005

Marinated Grilled Chicken Legs

D made this last week. It was really good. Neither of us felt there was one ingredient that overpowered the rest. The legs were really juicy. We had with corn-on-the-cob.

Marinated Grilled Chicken Legs

1 cup fresh orange juice
2 tablespoons fresh lemon juice
4 teaspoons low-sodium soy sauce
1 tablespoon dry sherry
1 1/2 teaspoons bottled minced garlic
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons basil oil (used dried basil and olive oil)
1 teaspoon onion powder
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
8 chicken drumsticks (about 2 1/4 pounds), skinned
Cooking spray
Green onion strips (optional)

Combine the first 11 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. Garnish with green onion strips, if desired.

Yield: 4 servings (serving size: 2 drumsticks)

CALORIES 215 (31% from fat); FAT 7.5g (sat 1.8g,mono 2.8g,poly 1.8g); IRON 1.5mg; CHOLESTEROL 97mg; CALCIUM 18mg; CARBOHYDRATE 4.4g; SODIUM 339mg; PROTEIN 30g; FIBER 0.1g

Cooking Light, JUNE 2005

Five-Spice Pork Lo Mein

I want to like this, really I do. But it just tastes weird to me. This is the 2nd time we have had this. It is really easy. But the taste just is odd to me. It's like Morroccan or Indian meets Chinese. I can't explain it, just enough to know I don't like 5-Spice.

Five-Spice Pork Lo Mein

Chinese five-spice powder is a common spice blend that can be found in most supermarkets. Its five assertive compo-nents are cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Cutting the cooked noodles makes them easier to combine with the other ingredients and serve.
8 ounces uncooked Chinese-style noodles
1 tablespoon grated peeled fresh ginger
2 teaspoons five-spice powder
1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
1/2 teaspoon salt, divided
2 tablespoons toasted peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions

Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.

Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.

Yield: 6 servings (serving size: 1 1/3 cups)

CALORIES 273 (29% from fat); FAT 8.9g (sat 1.9g,mono 3.6g,poly 2g); IRON 2.8mg; CHOLESTEROL 38mg; CALCIUM 31mg; CARBOHYDRATE 34.8g; SODIUM 399mg; PROTEIN 16.3g; FIBER 5.7g

Cooking Light, JULY 2005

Risotto with Porcini Mushrooms and Mascarpone

Really good. It had a nutty flavor and was creamy. We had with Beer Chicken Thighs.

Risotto with Porcini Mushrooms and Mascarpone

1 1/2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 (14-ounce) can less-sodium beef broth
Cooking spray
1 cup uncooked Arborio rice or other short-grain rice
3/4 cup chopped shallots
2 garlic cloves, minced
1/2 cup dry white wine
1/4 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup (1 ounce) mascarpone cheese
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Combine boiling water and mushrooms; let stand 10 minutes or until soft. Drain through a colander over a bowl. Reserve 1 1/4 cups soaking liquid, and chop mushrooms.

Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm over low heat.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; sauté 5 minutes. Add wine, and cook until liquid evaporates (about 2 minutes).

Add 1 cup broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring occasionally. Add remaining broth mixture, 1/2 cup at a time, stirring occasionally until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add mushrooms, cheeses, thyme, salt, and pepper; stir gently just until the cheese melts. Serve warm.

Yield: 4 servings (serving size: 1 cup)

CALORIES 198 (28% from fat); FAT 6.1g (sat 3.2g,mono 1g,poly 0.3g); IRON 1.9mg; CHOLESTEROL 15mg; CALCIUM 113mg; CARBOHYDRATE 27g; SODIUM 449mg; PROTEIN 8.9g; FIBER 1.2g

Cooking Light, DECEMBER 2005

Smoked Paprika Pork Chops with Bell Pepper and Corn Relish

So I prepped this, and D made it when he got home. We had with the potatoes in the blurb below.
D wanted to know why we had never had this before, because it was super easy and super tasty.
I think the red bell pepper was the reason, as I'm not a huge fan, but if he makes this again, I could become one. Yum!

Smoked Paprika Pork Chops with Bell Pepper and Corn Relish

Accompany with refrigerated potato wedges tossed with garlic powder, ground red pepper, and salt, and roasted until crisp.

1 tablespoon olive oil
1/2 cup prechopped red onion
2 teaspoons bottled minced fresh ginger
1/3 cup chopped red bell pepper
1 teaspoon ground coriander
1/4 teaspoon dried thyme
1 (15.5-ounce) can no salt-added whole kernel corn, drained
1 teaspoon cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/2 teaspoons smoked sweet paprika
4 (4-ounce) center-cut boneless pork loin chops, trimmed
Cooking spray

Heat olive oil in a large nonstick skillet over medium-high heat. Add red onion and ginger; sauté 2 minutes or until tender. Add chopped red bell pepper, ground coriander, dried thyme, and corn; cook 3 minutes or until the bell pepper is tender, stirring occasionally. Stir in cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cook for 1 minute, stirring constantly. Spoon relish into a bowl.

Combine remaining 1/2 teaspoon salt, 1/8 teaspoon black pepper, and paprika; sprinkle evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with relish.

Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup relish)

CALORIES 263 (30% from fat); FAT 8.9g (sat 2.5g,mono 4.5g,poly 1.2g); IRON 1.6mg; CHOLESTEROL 62mg; CALCIUM 39mg; CARBOHYDRATE 19.8g; SODIUM 508mg; PROTEIN 27.2g; FIBER 1.4g

Cooking Light, APRIL 2005

Cumin Potatoes

I made these too. Very easy...I didn't even use Simply Potatoes. Pretty good...I think they needed red pepper or something spicy. We put sour cream on them, and I threw the cilantro in the pan at the last minute.

Cumin Potatoes

"Cumin potatoes are common in India; this is a different accompaniment for steak." -Veenu Chopra, New Delhi, India

4 cups cubed peeled baking potato (about 1 1/4 pounds)
1 tablespoon canola oil
1 teaspoon cumin seeds (I used ground cumin, bc Kroger didn't have cumin seeds)
1/2 cup finely chopped red onion
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon paprika
2 tablespoons minced fresh cilantro

Cook potato in boiling water 10 minutes or until tender; drain. Rinse with cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add cumin seeds to pan, and sauté 30 seconds. Add onion, salt, coriander, and paprika; sauté 3 minutes, stirring constantly. Add potato; sauté 2 minutes or until thoroughly heated. Remove from heat, and sprinkle with cilantro.

Yield: 4 servings (serving size: about 1 cup)

CALORIES 175 (20% from fat); FAT 3.9g (sat 0.3g,mono 2.1g,poly 1.1g); IRON 0.9mg; CHOLESTEROL 0.0mg; CALCIUM 19mg; CARBOHYDRATE 33.1g; SODIUM 300mg; PROTEIN 3.1g; FIBER 2.7g

Cooking Light, SEPTEMBER 2005

Honey-Chipotle Barbecue Chicken Sandwiches

D made these Saturday night. We LOVE spicy food.

This...both of us thought it was way too spicy. Both of us had trouble actually tasting anything because the heat was overpowering. D said he seeded one pepper but not the other (which is usual for us). Over all we don't think we'll have again, because we both like the Chipotle BBQ Chicken better.

Honey-Chipotle Barbecue Chicken Sandwiches

This recipe yields slow-cooked barbecue flavor in less than an hour. The sandwiches need to be broiled at the last minute, but the rest of the menu can be made ahead of time.

1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
1 pound skinless, boneless chicken breast
1 (7-ounce) can chipotle chiles in adobo sauce
1 tablespoon canola oil
1 tablespoon minced garlic
1 teaspoon ground cumin
1/2 cup canned tomato puree
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1 1/2-ounce) sandwich rolls
2 ounces Monterey Jack cheese, thinly sliced
4 (1/8-inch-thick) slices red onion

Combine water, 1 teaspoon cumin, 4 sliced garlic cloves, and chicken in a large saucepan. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; cook 10 minutes or until chicken is done. Drain, and place chicken on a cutting board. Cut chicken across grain into thin slices; keep warm.

Remove 2 tablespoons adobo sauce from can; set aside. Remove 2 chipotle chiles from can; finely chop and set aside. Reserve remaining chiles and adobo sauce for another use.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon minced garlic; sauté 3 minutes or until just beginning to brown. Add 1 teaspoon cumin; sauté 1 minute. Stir in tomato puree; cook 4 minutes or until mixture thickens to a pastelike consistency, stirring constantly. Stir in reserved 2 tablespoons adobo sauce, 2 chopped chipotle chiles, vinegar, honey, Worcestershire, and 1/4 teaspoon salt. Add sliced chicken to sauce; simmer for 3 minutes or until thoroughly heated.

Preheat broiler.

Split rolls in half; arrange in a single layer, cut sides up, on a baking sheet. Broil 1 minute or until lightly toasted. Remove top halves of rolls from baking sheet. Divide chicken mixture evenly among bottom halves of rolls, and top chicken mixture evenly with cheese. Broil chicken-topped rolls 2 minutes or until cheese melts. Remove from oven; top with onion and top roll halves. Serve immediately.

Yield: 4 sandwiches (serving size: 1 sandwich)

CALORIES 424 (25% from fat); FAT 11.8g (sat 3.9g,mono 4.7g,poly 1.9g); IRON 3.6mg; CHOLESTEROL 78mg; CALCIUM 211mg; CARBOHYDRATE 45.1g; SODIUM 765mg; PROTEIN 34.5g; FIBER 2.6g

Cooking Light, MAY 2005