Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

A few weeks ago, Aldi had some whole wheat gnocchi at the store, so we picked up a few packages.  This week while we were looking to eat healthy we were also looking to use up ingredients already in the house.  So D found this recipe.

First, someone needs to tell Cooking Light to stop promoting Gerhard's sausage or at least say they have some exclusivity to it. I have never seen it in Kroger or Publix, and it is just getting ridiculous.  So that was the first substitution.  We ended up buying Johnsonville Italian Style with Cheese Chicken Sausage Split Rope (at Kroger)...which made the calories higher, but not by much.

So the taste was very good.  There was no cream, but there seemed to be a creamy texture.

I would have again.

We had with Broccoli in Creamy Parmesan Sauce.  D said to next time have it with a salad though...less bowls.

Gnocchi with Chicken Sausage, Bell Pepper, and Fennel

Photo by ALB

Vary the flavor by using a different cheese, such as pecorino Romano.

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

Ingredients
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 teaspoons olive oil, divided
6 ounces basil, pine nut, and chicken sausage (such as Gerhard's), casing removed and sliced
1 cup thinly sliced fennel
1 cup thinly sliced red bell pepper
1 cup thinly sliced onion
1/2 cup (2 ounces) freshly grated Asiago cheese
1/8 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Cook the gnocchi according to package directions, omitting salt and fat. Drain the gnocchi in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep gnocchi warm.

2. Heat 1 teaspoon olive oil in large nonstick skillet over medium-high heat. Add sausage to pan; sauté 3 minutes or until lightly browned, stirring frequently. Remove sausage from skillet using a slotted spoon.

3. Heat remaining 1 teaspoon oil in pan. Add fennel, bell pepper, and onion to pan; cook 13 minutes or until tender, stirring occasionally. Add sausage, gnocchi, cheese, black pepper, and reserved cooking liquid to pan; cook 1 minute or until cheese melts, stirring constantly. Remove from heat; stir in parsley.

Nutritional Information
Calories: 342; Fat: 11.5 g;  Sat fat: 4.3 g; Mono fat: 4.7 g; Poly fat: 1.6 g; Protein: 15.9 g; Carbohydrate: 45.4 g;  Fiber: 2.9 g; Cholesterol: 50 mg; Iron: 1.1 mg; Sodium: 829 mg; Calcium: 155 mg

Cooking Light, APRIL 2008

Gnocchi with Asparagus and Pancetta

So a couple of years ago, the only place we could find gnocchi was at the Dekalb Farmer's Market.  Even Whole Foods didn't carry it.  Since then, we never really ate it because it was so hard to find.  However, I've notice that Kroger started carrying it.  Then CL emailed me this recipe. 

I shared with D and we decided to have it.  It was really good, although there is a strong vinegar flavor, which D looked at me oddly when I said that.  It must be the lemon juice.  I still tasted it in the left overs, but like I said, I liked it.

Would have again.

Gnocchi with Asparagus and Pancetta

Photo by ALB

Pancetta is cured unsmoked Italian bacon available at the grocery deli counter. It gives this elegant dish a deep, savory note. If you can't find gnocchi, substitute another short pasta.

Yield: 4 servings (serving size: 1 1/2 cups gnocchi mixture and 1 tablespoon cheese)
Total:30 Minutes

Ingredients
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
2 ounces pancetta, cut into thin strips (about 1/2 cup)
1/4 cup thinly sliced shallots
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (1 ounce) shaved Parmesan cheese

Preparation
1. Cook gnocchi according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. Keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add pancetta; sauté 3 minutes or until lightly browned. Transfer to a paper towel–lined plate.

3. Add shallots and asparagus to pan; sauté 5 minutes or until tender. Stir in garlic; sauté 1 minute. Add gnocchi, pancetta, reserved cooking liquid, juice, salt, and pepper to pan; cook 1 minute. Serve with cheese.

Nutritional Information
Calories: 277; Calories from fat: 21%; Fat: 6.5g; Saturated fat: 3.1g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.1g; Protein: 11.2g; Carbohydrate: 43.7g; Fiber: 2.6g; Cholesterol: 15mg; Iron: 2.6mg; Sodium: 932mg; Calcium: 110mg

Cooking Light APRIL 2008

Chicken-Orzo Salad with Goat Cheese

D made this while I was at a happy hour.  I came home and had some.  We both thought it was good, but it needs more dressing.  He said he added another TBS of vinegar.  It's a good cold salad, though.  I would have again.  And probably a bigger portion.

Chicken-Orzo Salad with Goat Cheese

Photo by ALB

This delicious salad is ready in a snap thanks to rotisserie chicken and a four-ingredient vinaigrette. Leftover salad is also good the next day for lunch; stir in a handful of arugula to add a fresh touch, if you have extra on hand. Serve with pita wedges.

Yield: 6 servings (serving size: 1 1/3 cups salad and 1 tablespoon cheese)

Ingredients
1 1/4 cups uncooked orzo (rice-shaped pasta)
3 cups chopped grilled chicken breast strips (such as Tyson) (grilled some chicken)
1 1/2 cups trimmed arugula
1 cup grape tomatoes, halved
1/2 cup chopped red bell pepper
1/4 cup prechopped red onion
2 tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
2 tablespoons red wine vinegar (used 3)
1 tablespoon extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons (1 1/2 ounces) crumbled goat cheese

Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese.

Nutritional Information
Calories: 295; Calories from fat: 23%; Fat: 7.7g; Saturated fat: 2.9g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.1g; Protein: 24.4g; Carbohydrate: 32.1g; Fiber: 2g; Cholesterol: 55mg; Iron: 2.4mg; Sodium: 788mg; Calcium: 40mg

Cooking Light APRIL 2008

Cuban Black Bean Soup

I liked this recipe because you add the "accessories" at the end.  Because we were having with lechon asado, I really didn't think the soup needed ham.  I'm not going on a quest to find pumpkin seeds, which I don't like anyway.  And D can cut up red onion for his own and not contaminate my soup.

I made the beginning parts of this; meaning I cut up green pepper, shallots, and onion, and dumped 12 cups of water into a pot with black beans and bay leaves.  The rest D did.  It was pretty easy, but without the accessories a little bland.  D and I discussed putting a ham hock in it next time, and my friend Delane gave me a recipe that split the water with chicken broth.  So both are possibilities for the next time.  (Yes there will be a next time).

Cuban Black Bean Soup

Photo by ALB,
sans ham and pumpkin seed

Inspired by his Cuban mother's black bean soup, Chef Douglas Rodriguez of DeLaCosta restaurant in Chicago developed the robust flavor in this recipe for people who didn't have money to spend on meat for stock. Here we use both fresh and dried oregano because each imparts a different flavor to the final dish.
Yield: 10 servings

Ingredients
2 bay leaves
1 pound dried black beans
12 1/2 cups water, divided
1 tablespoon canola oil
3 1/2 cups chopped green bell pepper (about 3 medium)
2 1/2 cups coarsely chopped onion
1/3 cup chopped shallots (about 2 small)
1 tablespoon ground cumin
2 tablespoons dried oregano
2 tablespoons chopped fresh oregano
1 1/2 tablespoons sugar
2 teaspoons kosher salt
2 cups diced peeled avocado
2 tablespoons fresh lime juice
2 cups thinly sliced red onion
1 1/2 cups chopped 33%-less-sodium smoked, fully cooked ham
1 cup chopped fresh cilantro
1 cup light sour cream
10 teaspoon unsalted pumpkinseed kernels, toasted
1/3 cup finely chopped seeded jalapeño pepper (about 2 medium)
Lime wedges (optional)

Preparation
Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender (it ended up being 3+ hours), stirring occasionally.

Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.

Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avocado and juice; toss gently. Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper. Serve with lime wedges, if desired.

Nutritional Information (with everything) 
Calories: 344; Calories from fat: 31%: Fat: 12g: Saturated fat: 3.4g: Monounsaturated fat: 5.7g: Polyunsaturated fat: 2.3g: Protein: 18.6g: Carbohydrate: 43.9g: Fiber: 14.7g: Cholesterol: 14mg: Iron: 6.1mg: Sodium: 637mg: Calcium: 110mg

Cooking Light JANUARY 2008

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

So D made this after a run.  He said it was really easy.  When I came in, he claimed the onions rocked.  I took one from the pan, and yes, they did.

There is nothing bad I have to say about this.  I would serve it for company and since D said it was quick and easy, that is always a good thing.  We will definitely have again.

We had with Roasted Cauliflower with Browned Butter.

Fennel-Rubbed Pork Tenderloin with Shallot-Onion Agrodolce

Photo by ALB

Agrodolce is an Italian sweet and sour sauce that combines sugar and vinegar. In this version, acidic wine and vinegar harmonize with the sweetness from the onions and raisins.

Yield: 4 servings (serving size: 3 ounces pork and about 1/2 cup agrodolce)

Ingredients
Agrodolce:
1 tablespoon olive oil (used Cooking Spray)

3 cups vertically sliced onion
1 cup sliced shallots
1 tablespoon sugar
3/4 cup dry white wine
1/3 cup golden raisins (didn't use because raisins are gross)
1/4 cup red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Pork tenderloin:
2 teaspoons fennel seeds, crushed
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray

Preparation
1. To prepare agrodolce, heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and sugar to pan; sauté 12 minutes or until golden. Stir in wine, raisins, and vinegar; bring to a boil. Reduce heat, and simmer 9 minutes or until liquid almost evaporates. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Prepare grill.

3. To prepare pork tenderloin, combine fennel seeds, 1/2 teaspoon salt, coriander, cumin, and 1/4 teaspoon pepper in a small bowl. Sprinkle pork with fennel seed mixture. Place pork on grill rack coated with cooking spray; grill for 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand for 10 minutes. Cut into 1/4-inch-thick slices. Serve with agrodolce.

Nutritional Information
Calories: 281; Calories from fat: 24%; Fat: 7.6g; Saturated fat: 1.9g; Monounsaturated fat: 4.1g; Polyunsaturated fat: 0.8g; Protein: 25.2g; Carbohydrate: 28.9g; Fiber: 2.8g; Cholesterol: 63mg; Iron: 2.6mg; Sodium: 502mg; Calcium: 64mg

Cooking Light MARCH 2008

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

Mushroom Walnut Turnovers

D and I made these together.  He made the filling and I made the pastry.  When I looked at the mushroom mixture, I wondered if there was enough. Then I made the pastry and wondered how on earth I was going to get 18 turnovers.  I got 16 and one mess up.

The pastry was easy to make, and you roll it out very thin.  It just took a while.

The taste was really good. We would definitely make it again. We each had 3 since it was a side and not an appetizer.

Mushroom Walnut Turnovers 

Photo by ALB

With a mushroom filling encased in walnut pastry, these turnovers taste like fall.  Yield: 9 servings (serving size: 2 turnovers)

Ingredients 
Filling:

Cooking spray
2 tablespoons finely chopped shallots
8 ounces mixed wild mushrooms, chopped
1/3 cup dry white wine
1 tablespoon fat-free cream cheese
2 teaspoons chopped fresh thyme
1/2 teaspoon salt

Pastry:
3 tablespoons chopped walnuts, toasted
5 3/10 ounces all-purpose flour (about 1 1/4 cups)
1/2 teaspoon salt
1 1/2 tablespoons chilled butter, cut into small pieces
1/4 cup ice water
2 large egg whites, divided
1 tablespoon fat-free milk

Preparation
1. To prepare filling, heat a skillet over medium-high heat. Coat pan with cooking spray. Add shallots and mushrooms to pan; sauté 6 minutes, stirring frequently. Add wine to pan; cook 5 minutes or until liquid almost evaporates. Remove from heat. Stir in cheese, thyme, and 1/2 teaspoon salt. Cool to room temperature.

2. Preheat oven to 350°.

3. To prepare pastry, place walnuts in food processor; process until smooth, scraping sides of bowl. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, 1/2 teaspoon salt, and butter to food processor; pulse to combine. Place flour mixture in a medium bowl. Add 1/4 cup ice water and 1 egg white to bowl; stir until moist. Turn dough onto a lightly floured surface. Divide dough into 18 equal portions; roll each portion into a ball. Working with one ball at a time (cover remaining dough to prevent drying), roll ball to a 3-inch circle. Spoon about 2 teaspoons mushroom mixture in center of circle. Fold dough over filling; crimp edges with a fork to seal. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining dough balls and filling, placing turnovers about 1 inch apart on baking sheet. Combine remaining egg white and milk in a bowl. Lightly brush turnovers with milk mixture.

4. Bake at 350° for 16 minutes. Cool on wire rack.

Nutritional Information 
Calories: 110; Calories from fat: 31%; Fat: 3.8g; Saturated fat: 1.4g; Monounsaturated fat: 0.7g; Polyunsaturated fat: 1.3g; Protein: 4.1g; Carbohydrate: 15.2g; Fiber: 0.9g; Cholesterol: 5mg; Iron: 1.1mg; Sodium: 300mg; Calcium: 14mg

Cooking Light SEPTEMBER 2008

Grilled Tandoori Chicken

Flavorful. Good. Yum. Make it now.

We had with Samosas.

Grilled Tandoori Chicken

Photo by ALB

Named for Tandor the Indian clay oven it's traditionally cooked in, this dish is tender and tasty.

YIELD: 8 servings (serving size: 2 chicken thighs and about 1/4 cup yogurt mixture)
COURSE: Main Dishes

Ingredients
2 teaspoons canola oil
4 teaspoons Hungarian sweet paprika
2 teaspoons ground cumin, divided
2 teaspoons ground coriander, divided
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon ground red pepper
2 cups coarsely chopped onion
1/2 cup coarsely chopped peeled fresh ginger
2 teaspoons finely chopped seeded serrano pepper
8 garlic cloves, crushed
2 1/2 cups plain low-fat yogurt, divided
1/4 cup fresh lemon juice, divided
2 teaspoons salt, divided
16 skinless, boneless chicken thighs (about 3 pounds)
Cooking spray

Preparation
1. Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.

2. Place onion, ginger, serrano pepper, and garlic in a food processor; process until smooth. Add spice mixture, 1/2 cup yogurt, 2 tablespoons juice, and 1 3/4 teaspoons salt to onion mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken thigh. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator for 8 hours or overnight, turning occasionally.

3. Prepare grill.

4. Combine remaining 2 cups yogurt, 2 tablespoons juice, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and 1/4 teaspoon salt in a bowl, stirring well. Cover mixture, and chill.

5. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.

Nutritional Information
Calories: 256; Calories from fat: 28%; Fat: 8.1g; Saturated fat: 2.3g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 1.8g; Protein: 32.2g; Carbohydrate: 12.7g; Fiber: 1.7g; Cholesterol: 119mg; Iron: 2.2mg; Sodium: 767mg; Calcium: 181mg

Cooking Light MAY 2008

Cumin-Scented Samosas with Mint Raita

So I have never had "real" Samosas, I don't think. I may have had them at a wedding, but I can't remember.

Anyway, D and I were looking for something to do with potatoes and we came across this. It looked time consuming. It wasn't. However, D doesn't do Phyllo dough, so we agreed he would make the filling and I would assemble.

The filling was very good. It had a good kick. The assembly went ok. I only got 13.

The whole thing tastes very good, but man they were hot (temperature). The steam wouldn't stop coming out of them.

The yogurt sauce was decent. My mint isn't very developed yet, so it tasted more like mint-smelling yogurt.

We had with Tandoori Grilled Chicken. I would have again.

Cumin-Scented Samosas with Mint Raita

Photo by ALB

Samosas, traditional Indian pastries filled with vegetables, meat, or both, are typically made with homemade dough, then fried. Our samosas remain light and crisp because we enclose the filling in phyllo dough and then bake them. When processing the filling, pulse just until the ingredients are chopped so it retains its texture.

YIELD: 8 servings (serving size: 2 samosas and about 2 tablespoons raita)...I got 13 total.
COURSE: Appetizers, Hors d'Oeuvres

Ingredients
Samosas:
2 1/4 cups chopped peeled baking potato

1 1/2 cups chopped peeled carrot
1 1/2 tablespoons olive oil
2 cups finely chopped onion
2 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon crushed red pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1 1/4 cups frozen green peas, thawed
1/2 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
16 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
Raita:
1 cup plain low-fat yogurt
1/3 cup chopped fresh mint

Preparation
1. To prepare samosas, cook potato and carrot in boiling water 8 minutes or until tender; drain.

2. Heat oil in a wok or large skillet over medium heat. Add onion to pan; cook 10 minutes or until lightly browned, stirring frequently. Add ginger, garlic, and red pepper; cook 2 minutes, stirring frequently. Stir in cumin and next 5 ingredients (through turmeric); cook 15 seconds, stirring constantly. Add potato mixture, peas, cilantro, and juice, stirring well to combine; cool slightly. Place half of filling in a food processor; pulse until coarsely chopped. Spoon chopped filling into a bowl. Repeat procedure with remaining filling.

3. Preheat oven to 350°.

4. Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying); lightly coat with cooking spray. Fold phyllo sheet in half lengthwise to form an 18 x 7–inch rectangle. Spoon about 3 tablespoons filling onto bottom end of rectangle, leaving a 1-inch border. Fold left bottom corner over mixture, forming a triangle; keep folding back and forth into a triangle to end of phyllo strip. Tuck edges under triangle; lightly coat seam with cooking spray. Place triangles, seam side down, 2 inches apart on baking sheets coated with cooking spray. Repeat procedure with remaining phyllo, cooking spray, and filling to form 16 samosas.

5. Bake at 350° for 13 minutes with 1 baking sheet on bottom rack and 1 baking sheet on second rack from the top. Rotate baking sheets; bake an additional 12 minutes or until samosas are lightly browned.

6. To prepare raita, combine yogurt and mint. Serve with samosas.

Nutritional Information
Calories: 200; Calories from fat: 22%; Fat: 4.9g; Saturated fat: 1g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 0.6g; Protein: 6.2g; Carbohydrate: 33.5g; Fiber: 4.5g; Cholesterol: 2mg; Iron: 1.9mg; Sodium: 394mg; Calcium: 105mg

Cooking Light MAY 2008

Simple Black Beans (Caraotas Negras)

So maybe Aldi Black Beans are cheaper because they have more liquid in them. This is the issue we had with these...they were too watery. That was the extent D talked about them in terms of making them.

They were decent in taste, a little bland, I thought. However, I put them on my tilapia taco and they were fine. Not sure I would have again, atleast not without arepas or rice.

Simple Black Beans (Caraotas Negras)

Frijoles is the generic Spanish term for beans, but caraotas refers specifically to black beans, the most common variety on South American and Caribbean tables. These beans cook down to create a thick and rich sauce—good to serve over Venezuelan White Rice or arepas. Make the beans up to a day ahead; you may need to add a little water when reheating, as the mixture thickens with time.

YIELD: 6 servings (serving size: 2/3 cup)
COURSE: Side Dishes/Vegetables

Ingredients
1 1/2 tablespoons canola oil
1 cup chopped onion
3/4 cup finely chopped red bell pepper
1/2 teaspoon brown sugar
1 1/2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1 cup water (use less)
2 (15-ounce) cans 50%-less-sodium black beans, undrained
1 teaspoon white wine vinegar

Preparation
1. Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper to pan; cook 5 minutes or until tender, stirring occasionally. Stir in sugar, garlic, black pepper, and cumin; cook 1 minute, stirring constantly. Stir in 1 cup water and beans; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until slightly thick, stirring frequently. Remove from heat, and stir in vinegar.


Nutritional Information
Calories: 128; Fat: 3.6g; Saturated fat: 0.3g; Monounsaturated fat: 2.1g; Polyunsaturated fat: 1.1g; Protein: 6.2g; Carbohydrate: 23.3g; Fiber: 7.6g; Cholesterol: 0.0mg; Iron: 2.2mg; Sodium: 294mg; Calcium: 58mg

Cooking Light JUNE 2008

Basic Beer-Cheese Bread

The hardest part of this recipe was sauteeing the onions. So it was pretty easy. I made it and it came together in about 15 minutes to be ready for baking.

The onions were the key to this. It was so flavorful. Both D and I thought it was great. We had with Black Bean-Tomato Soup. Will make again.

Basic Beer-Cheese Bread

Photo by ALB

This savory quick bread pairs well with soup or chili and is ideal for an open house or casual get-together.

YIELD: 16 servings (serving size: 1 slice)
COURSE: Breads

Ingredients
1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/4 teaspoon freshly ground black pepper

1 garlic clove, minced
13 1/2 ounces all-purpose flour (about 3 cups) --used 3 cups
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) shredded Monterey Jack cheese
1 (12-ounce) bottle lager-style beer (such as Budweiser) -- used Bud Light
Cooking spray
2 tablespoons melted butter, divided -- didn't melt...just put the pieces on the dough and let the oven melt it.

Preparation
1. Preheat oven to 375°.

2. Heat oil in a small skillet over medium-low heat. Add onion to pan; cook 10 minutes or until browned, stirring occasionally. Stir in pepper and garlic; cook 1 minute.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl, stirring with a whisk; make a well in center of mixture. Add onion mixture, cheese, and beer to flour mixture, stirring just until moist.

4. Spoon batter into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 1 tablespoon butter over batter. Bake at 375° for 35 minutes. Drizzle remaining 1 tablespoon butter over batter. Bake an additional 25 minutes or until deep golden brown and a wooden pick inserted into the center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information
Calories: 144; Calories from fat: 28%; Fat: 4.4g; Saturated fat: 2.4g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.2g; Protein: 4.3g; Carbohydrate: 20.6g; Fiber: 0.7g; Cholesterol: 10mg; Iron: 1.3mg; Sodium: 257mg; Calcium: 89mg

Cooking Light NOVEMBER 2008

Black Bean-Tomato Soup with Cilantro-Lime Cream

I showed D this dish last week, and he said ok. We were going to make it for lunch, because who eats soup for dinner. Well, we forgot to write down a recipe for a day of the week, so this became Friday night's dinner.

D made it. He said it was easy. He doubled the recipe. Also because of doubling he didn't want to use the blender so he used the immersion blender.

It was very aromatic. The taste was outstanding. Smoky, warming, and just plain good. It got spicier as the weekend went on. We had with Beer Cheese Bread.

We will definitely have again.

Black Bean-Tomato Soup with Cilantro-Lime Cream

Photo by ALB

"This soup is easy to prepare and has plenty of flavor from the aromatics, bacon, and sour cream garnish." —Gloria Bradley, Naperville, IL

YIELD: 4 servings (serving size: 1 cup soup and 1 1/2 tablespoons cream)
COURSE: Soups/Stews

Ingredients
2 center-cut bacon slices, chopped
1/2 cup chopped onion (about 1 small)
1/4 cup chopped celery
1 teaspoon ground cumin, divided

1/2 teaspoon chipotle chile powder
1 garlic clove, minced
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can no-salt-added organic diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream
1 tablespoon minced fresh cilantro
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice

Preparation
1. Cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion and celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 teaspoon cumin, chile powder, and garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Place half of bean mixture in a blender (this is where D used an immersion blender). Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth. Keep warm.

2. Combine sour cream, remaining 1/4 teaspoon cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup.

Nutritional Information
Calories: 123; Calories from fat: 31%; Fat: 4.3g; Saturated fat: 2g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.4g; Protein: 6.4g; Carbohydrate: 16.3g; Fiber: 5.1g; Cholesterol: 10mg; Iron: 2.1mg; Sodium: 488mg; Calcium: 58mg

Cooking Light SEPTEMBER 2008

Asian Aromatic Chicken

So D sort of made this. We have no type of steamer so he marinated the chicken (used quarters) and grilled them and had rice as the side. The only bummer was there was no sauce to use for the rice.

It was pretty good. Very juicy. We had with Broccoli with Red Pepper.

Asian Aromatic Chicken

Here's a Chinese version of comfort food, sometimes referred to as soy sauce chicken in restaurants. Instead of steaming over water, the chicken cooks over a soy sauce marinade, which is then reduced to a sauce that captures all the flavor. Start marinating a day ahead, and you'll have an easy main dish for any night of the week.

YIELD: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
COURSE: Main Dishes

Ingredients
2 tablespoons minced green onions
1 tablespoon minced peeled fresh ginger
3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
1 1/2 teaspoons hoisin sauce
1 teaspoon minced garlic
1/2 teaspoon sambal oelek (ground fresh chile paste) or chile paste with garlic
1 (3-inch) cinnamon stick, broken
1 star anise
4 (8-ounce) bone-in chicken breast halves, skinned
1 cup fat-free, less-sodium chicken broth
Cooking spray

Preparation

1. Combine first 9 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator at least 6 hours or up to 24 hours, turning bag occasionally.

2. Remove chicken from bag, reserving marinade. Pour marinade into a large skillet; stir in broth. Arrange chicken in a bamboo steamer coated with cooking spray; cover with steamer lid.

3. Place bamboo steamer in pan; bring marinade mixture to a boil. Steam the chicken 18 minutes or until a thermometer inserted in center of breasts registers 165°. Transfer chicken to a platter.

4. Remove steamer from pan. Strain marinade mixture through a fine sieve into a bowl; discard solids. Return marinade mixture to pan; bring to a boil over high heat. Cook until reduced to 1/2 cup (about 2 minutes). Serve sauce with chicken.

Wine note: This recipe includes lots of savory elements, like soy and hoisin sauce, making it suitable for lighter red wines. Li Veli Passamante 2005 ($12) is made from Italy's negroamaro grapes and offers layers of dried cherries, blueberry, and herbs. The wine's light body and bright acid, along with its soft tannins, allow it to match this dish's complexity without overpowering it. —Jeffery Lindenmuth

Nutritional Information
Calories: 183; Fat: 2g; Saturated fat: 0.5g; Monounsaturated fat: 0.5g; Polyunsaturated fat: 0.5g; Protein: 35.5g; Carbohydrate: 2.9g; Fiber: 0.5g; Cholesterol: 86mg; Iron: 1.5mg; Sodium: 634mg; Calcium: 26mg

Cooking Light MAY 2008

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

This one was good. But pretty much anything with Italian Sausage is.

We had with zucchini.

Risotto with Italian Sausage, Caramelized Onions, and Bitter Greens

Sweet onions and salty cheese temper the bitterness of arugula, which cuts the starchy richness of the rice. Garnish with lemon slices, if desired.

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

Ingredients
4 cups fat-free, less-sodium chicken broth
1/2 cup water
2 teaspoons olive oil (didn't use)
2 cups chopped onion (about 1 large)
2 teaspoons sugar
8 ounces sweet turkey Italian sausage (used Hot Pork Italian)
1/4 cup chopped shallots
1 cup Arborio rice or other medium-grain rice
1/3 cup white wine
2 cups arugula leaves
3 tablespoons freshly grated pecorino Romano cheese
1 teaspoon grated lemon rind

Preparation

1. Bring broth and 1/2 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat olive oil in a large saucepan over medium-high heat. Add chopped onion and sugar to pan; sauté 7 minutes or until onion is golden. Place onion mixture in a small bowl; set aside.

3. Removing casings from sausage. Add sausage to pan; sauté 4 minutes or until browned, stirring to crumble. Add chopped shallots; sauté 2 minutes. Add Arborio rice; sauté 30 seconds. Stir in white wine; cook 45 seconds or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in reserved onion, arugula, and remaining ingredients.

Nutritional Information
Calories: 390; Fat: 10.3g; Saturated fat: 3.6g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 1.4g; Protein: 21.1g; Carbohydrate: 53.1g; Fiber: 4.4g; Cholesterol: 54mg; Iron: 2.4mg; Sodium: 900mg; Calcium: 104mg

Cooking Light MARCH 2008

Seared Scallops with Fresh Linguine and Romano Cheese

So D made this.  It was a little dry, but very good.  Of course he made changes, but when does he not.
One change was he added garlic, because it screams for garlic.  He subbed Parmesan for Roman because that is what we had.  He used 1 pound of scallops (not the big kind but they weren't tiny either, so I don't know which).  We only had 3 servings because we used dried pasta and less scallops.

We had with salad. Would have again.

Seared Scallops with Fresh Linguine and Romano Cheese

The key to obtaining the perfect sear on the scallops is to cook them in a very hot pan. Fresh linguine has a silky texture that provides a nice contrast to the browned crust on the scallops. Add mixed greens tossed with a balsamic vinaigrette.

YIELD: 4 servings
COURSE: Main Dishes

Ingredients
1 (9-ounce) package refrigerated linguine (used dry)
1/4 cup plus 2 tablespoons (about 1 1/2 ounces) finely grated fresh Romano cheese, divided (used Parmesan)
2 tablespoons olive oil, divided
2 tablespoons chopped fresh basil
1/2 teaspoon black pepper
1/8 teaspoon salt
1 1/2 pounds sea scallops (used 1 pound)
4 lemon wedges
(Added garlic)

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 2 tablespoons pasta water. Combine pasta, reserved 2 tablespoons pasta water, 1/4 cup cheese, 1 tablespoon oil, chopped basil, and pepper in a large bowl; toss well.

2. Heat remaining 1 tablespoon oil in a large cast-iron skillet over high heat. Sprinkle salt evenly over scallops; add scallops to pan. Cook 1 minute on each side or until golden.

3. Place 1 cup pasta mixture on each of 4 plates; top each serving with about 3 scallops and 1 1/2 teaspoons remaining cheese. Serve with lemon wedges.

Nutritional Information
Calories: 495; Fat: 12.5g; Saturated fat: 3g; Monounsaturated fat: 5.8g; Polyunsaturated fat: 1.5g; Protein: 51.7g; Carbohydrate: 42.4g; Fiber: 1.9g; Cholesterol: 110mg; Iron: 5.6mg; Sodium: 872mg; Calcium: 177mg

Cooking Light AUGUST 2008

Tuscan Pork Tenderloin

Well this one is one of those that I was supposed to make, and I'm glad D was home to do it, because I would have given myself food poisoning (I cook by instructions, not by thought or common sense).  He said the pork was vastly underdone according to CL's directions.

As for crust...if herbs make a crust, ok. If they were thinking something else, not sure.

Now onto the review of the food...the pork was good once cooked for the right amount of time (25 or 30 minutes...I wasn't paying attention).  I really liked the endive. The shallots were good the initial night, but not as leftovers (note: I don't like onions or anything resembling onions if I can taste "onion." The initial dinner they tasted caramelized, the lunch the next day...not so much.  But the endive was good.  I think our fennel needed to be fresher because I wasn't aware there was any one there...I liked the taste of the rosemary and lemon.

Overall I would have again.  We had with broccoli and rice.

Tuscan Pork Tenderloin


Roasting a small cut, such as pork tenderloin, at high heat--500°--creates a browned exterior and moist interior. (Cooking at lower temperatures will still produce fine results, but the pork won't develop a crust by the time it reaches the desired internal temperature.) The endive and shallots form an edible rack for the meat to rest on as it cooks.

Yield:  4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)

4 teaspoons olive oil, divided
2 teaspoons white balsamic vinegar
1 teaspoon kosher salt, divided
5 large shallots, halved
3 heads Belgian endive, quartered lengthwise (about 1 pound)
1 1/2 teaspoons finely chopped fresh rosemary
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 (1-pound) pork tenderloin

1. Preheat oven to 500°.
2. Combine 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, shallots, and endive in a roasting pan; toss well to coat. Arrange vegetables evenly down the center of the pan.
3. Combine remaining 1 teaspoon oil, remaining 1/2 teaspoon salt, rosemary, and next 5 ingredients (through garlic) in a small bowl. Rub rosemary mixture onto pork. Arrange pork on top of vegetables. Bake at 500° for 17 minutes or until a thermometer registers 155°. Let vegetables and pork stand 10 minutes. Cut pork crosswise into 12 slices.

CALORIES 238 (33% from fat); FAT 8.6g (sat 2g,mono 5.1g,poly 1g); IRON 2.4mg; CHOLESTEROL 74mg; CALCIUM 55mg; CARBOHYDRATE 14.4g; SODIUM 537mg; PROTEIN 26.3g; FIBER 4.2g

Cooking Light, NOVEMBER 2008

Braised Chicken with Mushrooms and Chard

I think I liked this one better than D.  He made it and it was pretty fast (like 40 minutes).  We had a very mild flavor and I really felt this was a cold winter's day food more than anything.  Still big portion. Substitutes are in the ingredients section. We had with rice.  Would have again.

Braised Chicken with Mushrooms and Chard


Fresh cherry peppers have a slightly sweet note, and the heat level ranges from mild to moderate. For more spice, substitute jalapeño pepper.

Yield:  4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick and about 1 1/4 cups vegetable mixture)


2 tablespoons all-purpose flour
2 teaspoons ground cumin
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt, divided
2 bone-in chicken breast halves
2 bone-in chicken thighs
2 chicken drumsticks
4 bacon slices
1 cup chopped onion
1 cup (1/2-inch) cubed peeled butternut squash
1 (8-ounce) package sliced mushrooms
1 cup chopped Golden Delicious apple (didn't use)
1 1/2 teaspoons minced fresh garlic
1/4 cup dry sherry
4 cups chopped Swiss chard (used Spinach because of Chard's price)
1 tablespoon sliced cherry pepper (used Pepperoncini's)
1 cup fat-free, less-sodium chicken broth

1. Combine first 3 ingredients and 1/4 teaspoon salt in a shallow dish. Dredge chicken in flour mixture. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Add chicken to drippings in pan; cook 4 minutes on each side or until browned. Remove chicken from pan.
2. Add onion, squash, and mushrooms to pan; cook for 5 minutes, stirring frequently. Add apple and garlic; cook 1 minute. Stir in sherry; cook 1 minute or until liquid evaporates. Add chard; cook 2 minutes or until wilted, stirring constantly. Add cherry pepper; cook 30 seconds. Return chicken to pan; add broth. Bring mixture to a boil. Cover, reduce heat, and simmer 15 minutes or until a thermometer inserted into thickest part of chicken thigh registers 165°. Stir in remaining 1/4 teaspoon salt. Sprinkle with crumbled bacon.
Wine note: A supple red, like merlot, is a good choice for this recipe. While we normally think of white wine with chicken, this dish's smoky bacon and earthy mushrooms, along with braising, give it the rich flavors to match red. A basic Blackstone Merlot ($12), with plummy fruit, a medium body, and very soft tannins, won't overpower the dish or clash with the sweet heat of cherry peppers. Jeffery Lindenmuth

CALORIES 409 (25% from fat); FAT 11.2g (sat 3.4g,mono 4.1g,poly 2.1g); IRON 4.2mg; CHOLESTEROL 151mg; CALCIUM 82mg; CARBOHYDRATE 22.6g; SODIUM 823mg; PROTEIN 52.1g; FIBER 3.7g

Cooking Light, OCTOBER 2008

Caramelized Shallots and Brussels Sprouts with Pancetta

So my boss mentioned that Brussel Sprouts taste better if you use them within 2-3 days of buying them  He is right.  These were really good.  And the sprouts had no metal taste.  The only issue we had was getting an ounce of pancetta.  Kroger has issues with that small amount.

Will have again.  We had with Rosemary and Onion Chicken.

Caramelized Shallots and Brussels Sprouts with Pancetta

Photo by ALB

A touch of brown sugar helps the vegetables caramelize in the oven.

Yield:  6 servings (serving size: about 2/3 cup)

1 1/2 pounds Brussels sprouts, halved
Cooking spray
1 tablespoon olive oil
2/3 cup thinly sliced shallots
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 ounce finely chopped pancetta
4 teaspoons brown sugar
2 teaspoons vermouth

1. Preheat oven to 400°.
2. Arrange Brussels sprouts on a jelly-roll pan coated with cooking spray. Drizzle with oil; toss to coat. Bake at 400° for 15 minutes. Add shallots, pepper, salt, and pancetta to pan; toss well. Bake at 400° for 10 minutes. Add sugar and vermouth; toss to coat. Bake an additional 10 minutes or until caramelized.

CALORIES 117 (32% from fat); FAT 4.2g (sat 1.1g,mono 2.3g,poly 0.5g); IRON 2mg; CHOLESTEROL 3mg; CALCIUM 61mg; CARBOHYDRATE 16.9g; SODIUM 209mg; PROTEIN 5.3g; FIBER 4.9g

Cooking Light, OCTOBER 2008

Red-Cooked Short Ribs

Well I think D liked this more than me. I wasn't overwhelmed with the sauce, it wasn't red, and there wasn't a strong flavor. On the plus side, the meat was tender. D thought it needed more salt. I also wanted a spice vs. sweet.

We had with broccoli.

Red-Cooked Short Ribs

Red cooking refers to a Chinese technique of braising meat in a soy sauce and sherry mixture. The "red" comes from the color soy sauce acquires after long cooking. Steamed rice and green onions are classic accompaniments.

Yield: 8 servings (serving size: 1/2 cup rice, 1 rib piece, 1/3 cup mushroom mixture, and 2 tablespoons onions)

Cooking spray
2 pounds boneless beef short ribs, trimmed and cut into 8 equal pieces
2 tablespoons minced peeled fresh ginger
1 tablespoon grated orange rind
4 garlic cloves, minced
1/2 cup dry sherry
2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
3/4 cup fat-free, less-sodium beef broth
6 tablespoons low-sodium soy sauce
1 tablespoon honey
1/4 teaspoon crushed red pepper
1 (8-ounce) can sliced bamboo shoots, drained
1 (4-inch) cinnamon stick
1 (8-ounce) can diced water chestnuts, drained
4 cups hot cooked short-grain rice
1 cup (1-inch) slices green onions

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 3 minutes, browning on all sides. Remove beef from pan. Repeat procedure with cooking spray and remaining beef.

Add ginger, rind, and garlic to pan; sauté 30 seconds or until fragrant. Stir in sherry, scraping pan to loosen browned bits. Add mushrooms; cook 3 minutes or until tender, stirring frequently. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender. Stir in water chestnuts; cook for 5 minutes. Discard cinnamon. Serve over rice; sprinkle with onions.

CALORIES 331 (26% from fat); FAT 9.4g (sat 3.9g,mono 4g,poly 0.4g); IRON 3.8mg; CHOLESTEROL 46mg; CALCIUM 26mg; CARBOHYDRATE 40.1g; SODIUM 370mg; PROTEIN 19.8g; FIBER 2.7g

Cooking Light, JANUARY 2008

Patty Melts with Grilled Onions

D made these when my MIL and SIL and niece came. They were really good. Everyone said so. D said they were very easy too. I thought so, since we saw him lots during his cooking.

We had with French Fries.

Patty Melts with Grilled Onions

Juicy hamburgers are packed with flavor from the sweet onions and spicy mustard. For a sharper onion taste, use white or red onions in place of Vidalias.

Total Time: 36 minutes

8 (1/8-inch-thick) slices Vidalia or other sweet onion
1 tablespoon balsamic vinegar
Cooking spray
1 pound extra lean ground beef
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons creamy mustard blend (such as Dijonnaise)
8 (1-ounce) slices rye bread
1 cup (4 ounces) shredded reduced-fat Jarlsberg cheese (used Swiss)

1. Arrange onion slices on a plate. Drizzle vinegar over onion slices. Heat a large grill pan over medium heat. Coat pan with cooking spray. Add onion to pan; cover and cook 3 minutes on each side. Remove from pan; cover and keep warm.

2. Heat pan over medium-high heat. Coat pan with cooking spray. Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with salt and pepper. Add patties to pan; cook 3 minutes on each side or until done.

3. Spread about 1 teaspoon mustard blend over 4 bread slices; layer each slice with 2 tablespoons cheese, 1 patty, 2 onion slices, and 2 tablespoons cheese. Spread about 1 teaspoon mustard blend over remaining bread slices; place, mustard side down, on top of sandwiches.

4. Heat pan over medium heat. Coat pan with cooking spray. Add sandwiches to pan. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Cook 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).Yield:

4 servings (serving size: 1 sandwich)

CALORIES 341 (25% from fat); FAT 9.6g (sat 4.4g,mono 3.2g,poly 1g); IRON 3mg; CHOLESTEROL 60mg; CALCIUM 350mg; CARBOHYDRATE 31.1g; SODIUM 754mg; PROTEIN 31.5g; FIBER 3.6g

Cooking Light, MAY 2008

Chipotle Shrimp Tacos

So D made these the other night. They took about 5 minutes to make. They were really good.
We didn't have a side, because I forgot to write one down, when planning the menu.

Chipotle Shrimp Tacos

Serve with fresh orange sections.

2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile powder
32 peeled and deveined large shrimp (about 1 1/2 pounds)
1 teaspoon olive oil
8 (6-inch) white corn tortillas
2 cups shredded iceberg lettuce
1 ripe avocado, peeled and cut into 16 slices
3/4 cup salsa verde


1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
Beer note: An orange peel–infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat. —Jeffery Lindenmuth


Yield: 4 servings (serving size: 2 filled tacos)

CALORIES 366 (29% from fat); FAT 11.8g (sat 1.6g,mono 5.5g,poly 2.6g); IRON 4.6mg; CHOLESTEROL 259mg; CALCIUM 121mg; CARBOHYDRATE 28.2g; SODIUM 747mg; PROTEIN 37.7g; FIBER 5.4g

Cooking Light, NOVEMBER 2008