Cilantro-Jalapeño Latkes with Chipotle Sour Cream

This recipe came about in 2 ways.  One, when it was Hanukkah, Cooking Light emailed out this recipe.  So I pinned it.  Second, we had left over hash-browns from the Southwest Shrimp and Corn Chowder, so we decided to have these.  You won't get 12 latkes if you do it this way.  Such is life.

D made them.  He said the key is to get the oil in the pan very hot, (something he doesn't usually do), to prevent them from sticking.

We both liked them a lot. We would have again.  We had with Jalapeno Chicken.

Cilantro-Jalapeño Latkes with Chipotle Sour Cream

Photo by ALB

Turn a basic latke recipe into a Mexican-style dish by adding cilantro and jalapeno peppers to the potato cakes and serving with chipotle-flavored sour cream.

Yield: 6 servings (serving size: 2 latkes and about 1 1/2 tablespoons sour cream mixture)

Ingredients
6 tablespoons light sour cream
1 tablespoon chopped chipotle chile, canned in adobo sauce
3/4 teaspoon grated lime rind
1 teaspoon fresh lime juice
6 cups shredded peeled baking potato (about 1 1/2 pounds)
1 cup grated fresh onion
6 tablespoons all-purpose flour
1/2 cup chopped fresh cilantro
2 tablespoons finely chopped seeded jalapeño pepper
1 large egg
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup olive oil, divided

Preparation
1. Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.

2. Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (through salt) in a large bowl; toss well.

3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. (let the pan oil get hot...about 15 minutes). Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Sauté 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with remaining 2 tablespoons oil and potato mixture to yield 12 latkes total. Serve with sour cream mixture.

Nutritional Information
Calories: 260; Fat: 11 g; Sat fat: 2.2 g; Mono fat: 6.9 g; Poly fat: 1.2 g; Protein: 5.6 g; Carbohydrate: 35.3 g; Fiber: 3.8 g; Cholesterol: 35 mg; Iron: 2.1 mg; Sodium: 268 mg; Calcium: 36 mg

Cooking Light, DECEMBER 2010

Grilled Polenta with Spicy Steak

So now that D and I know where to find polenta, we decided to try it again.

We both liked this meal.  However, it was small.  We have been trying to eat the correct portion sizes lately, except for salad.  Salad sucks, but it fills you up (it is horrible as a left over though, and I won't do it).

So anyway, this was really good.  But  the portion is too small for the next day.  So I have to figure that out.  When we have again, we have to have a side that isn't salad, that I can take to work the next day.  Such issues...

Grilled Polenta with Spicy Steak

Photo by ALB

Yield: 4 servings

Ingredients
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
1 (18-ounce) tube of polenta, cut into 8 slices
1 ripe peeled avocado, sliced
1/2 cup fresh cilantro leaves
1/2 cup (2 ounces) crumbled queso fresco
1/2 cup refrigerated fresh salsa
Lime wedges (optional)

Preparation
1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.

Nutritional Information
Amount per serving
Calories: 397; Fat: 19.2 g; Sat fat: 4.6 g; Mono fat: 10.1 g; Poly fat: 2.6 g; Protein: 28.9 g; Carbohydrate: 24 g; Fiber: 5.1 g; Cholesterol: 41 mg; Iron: 3.1 mg; Sodium: 739 mg; Calcium: 70 mg

Cooking Light, JUNE 2010

Cider-Glazed Chicken with Browned Butter-Pecan Rice

I have long said I don't like fruit and meat combined.  So I guess since it was liquid, I didn't equate cider to apples.  I should have.  This was disgusting.  It tasted like Apple Pie with Chicken. 


I will eat my leftovers because I'm cheap, but I will never have again.

Cider-Glazed Chicken with Browned Butter-Pecan Rice

With chicken cutlets and boil-in-bag rice, this unique take on the chicken-and-rice dinner couldn’t be easier (or faster!) to make.

Yield: 4 servings (serving size: 1 cutlet and about 1/2 cup rice)
Total: 20 Minutes

Ingredients
1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben's)
2 tablespoons butter, divided
1 pound chicken breast cutlets (about 4 cutlets)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
1/4 cup chopped pecans
2 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.

2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

3. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.

Nutritional Information
Calories: 333; Fat: 13g; Saturated fat: 4.4g; Monounsaturated fat: 4.9g; Polyunsaturated fat: 2.2g; Protein: 29.1g; Carbohydrate: 24.2g; Fiber: 1.9g; Cholesterol: 81mg; Iron: 1.5mg; Sodium: 601mg; Calcium: 23mg

Cooking Light OCTOBER 2010

Chipotle Bean Burritos

D made these, and I got to assemble mine.  First, I always over-pack a burrito so they were a little messy. But the taste was really good.  I would definitely have again.

Chipotle Bean Burritos

Add guacamole and chips to this hearty vegetarian dish for an easy Mexican meal.

Yield: 6 servings (serving size: 1 burrito)
Total: 30 Minutes

Ingredients
1 tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chile powder
1/4 teaspoon salt

Photo by: Photo: Becky Luigart-Stayner;
Styling: Jan Gautro

1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream

Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Nutritional Information
Calories: 361; Fat: 10.3g; Saturated fat: 3.8g; Monounsaturated fat: 3.1g; Polyunsaturated fat: 2g; Protein: 16.8g; Carbohydrate: 52.2g; Fiber: 11.4g; Cholesterol: 19mg; Iron: 3.3mg; Sodium: 735mg; Calcium: 395mg

Cooking Light JANUARY 2010

Seared Pork Tortas

So a few years ago, a Taqueria introduced me to Tortas. Then they closed.  Sure I could get Cubanos at different places but not a Torto.  Then D decided to smoke a 70lb pig for his bday, and we have lots of pork left over.  I found this recipe.

I'm glad I did.  It was so good.  Definitely having again.

Seared Pork Tortas 

Torta is Spanish for "sandwich"—and is usually a hefty stack of meat, beans, and veggies. Our lightened version packs pork, beans, and veggies between fresh baguette slices for a super sandwich that can feed the whole family. 

Yield: 4 servings (serving size: 1 sandwich)
Total:20 Minutes

Ingredients
2 teaspoons olive oil
1 teaspoon ground cumin

Photo by: Photo: John Autry; Styling: Cindy Barr

1/4 teaspoon salt
6 (2-ounce) boneless center-cut pork loin chops (1/4 inch thick) (I have no clue what part of the pig we used)
1 (12-ounce) baguette, cut in half horizontally (we used sub rolls)
1/2 cup canned pinto beans, rinsed and drained
2 tablespoons refrigerated fresh salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup thinly sliced onion 1 large tomato, cut into 8 (1/4-inch-thick) slices
1 jalapeño pepper, seeded and thinly sliced
1/2 ripe peeled avocado, cut into 1/8-inch-thick slices

Preparation 
1. Preheat broiler.
2. Heat oil in a large nonstick skillet over medium-high heat. Combine cumin and salt; sprinkle evenly over pork. Add pork to pan; cook 2 minutes on each side or until done. Let stand 5 minutes; cut into thin slices.
3. Hollow out top and bottom halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Place bread halves, cut sides up, on a baking sheet. Broil 2 minutes or until golden brown.
4. Place beans and salsa in a small bowl; mash with a fork until almost smooth. Spoon bean mixture into the bottom half of baguette. Top with pork, cheese, onion, tomato, jalapeño, avocado, and top half of baguette. Cut into 4 pieces.

Nutritional Information  
Calories: 441; Fat: 15.2g; Saturated fat: 5.2g; Monounsaturated fat: 7.3g; Polyunsaturated fat: 1.5g; Protein: 30g; Carbohydrate: 46.9g; Fiber: 4.2g; Cholesterol: 66mg; Iron: 3.7mg; Sodium: 806mg; Calcium: 147mg

Cooking Light AUGUST 2010

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

This is one of those deceiving dishes.  Because I didn't know what we were having for dinner, when I got my serving, I thought it was spaghetti and red sauce.  So the first bite, I kind of was thrown off.  After I remembered it was SD Tomato Pesto, then it was all YUM!!!

D threw 3/4 lb. Chicken Breast in for some more protein.

Will have again...had with Caesar Salad.

Pasta with Sun-Dried Tomato Pesto and Feta Cheese

The Mediterranean flavors in this easy pasta dish come from sun-dried tomatoes, basil, almonds, garlic and Parmesan cheese, and the oil in the sun-dried tomatoes gives the almond-spiced pesto a rich consistency.

Yield: 4 servings (serving size: 1 cup)

Ingredients

1 (9-ounce) package refrigerated fresh linguine
3/4 cup oil-packed sun-dried tomato halves, drained
1/4 cup loosely packed basil leaves
2 tablespoons slivered almonds
2 tablespoons preshredded fresh Parmesan cheese
1 tablespoon bottled minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) crumbled feta cheese

Preparation
Cook pasta according to the package directions, omitting salt and fat. Drain through a sieve over a bowl, reserving 1 cup cooking liquid. Return pasta to pan.

While pasta cooks, place tomatoes and next 6 ingredients (through black pepper) in a food processor; process until finely chopped.

Combine tomato mixture and the reserved 1 cup cooking liquid, stirring with a whisk. Add to pasta; toss well to coat. Sprinkle with feta.

Nutritional Information
Calories: 300; Fat: 9.9g; Saturated fat: 3.3g; Monounsaturated fat: 3.9g; Polyunsaturated fat: 1.6g; Protein: 12.3g; Carbohydrate: 42g; Fiber: 4.3g; Cholesterol: 61mg; Iron: 3.1mg; Sodium: 570mg; Calcium: 141mg

Cooking Light April 2010

Walnut and Rosemary Oven-Fried Chicken

So this came across my email.  I have a 2 year old rosemary plant and we don't eat a lot of rosemary, but both like it.  Maybe because I don't care for fried chicken, I never thought about this dish.  However, oven-fried chicken and fried chicken have nothing in common to me, so we decided to have it.

It was good. Once again no semblance of Fried Chicken (to me).  I would definitely have again.

But why can't chicken companies pack chicken in 4 packs?

We had with Rosemary/Parm Scones and Grilled Zucchini.

Walnut and Rosemary Oven-Fried Chicken 

Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce.

Yield: 4 servings (serving size: 1 cutlet)
Total: 30 Minutes

Ingredients 
1/4 cup low-fat buttermilk

2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
 Rosemary leaves (optional)

Preparation 
1. Preheat oven to 425°.

2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.

Nutritional Information 
Calories: 287; Fat: 9.4g; Saturated fat: 1.6g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 5.1g; Protein: 42.7g; Carbohydrate: 6g; Fiber: 0.9g; Cholesterol: 101mg; Iron: 1.6mg; Sodium: 379mg; Calcium: 66mg

Cooking Light JUNE 2010

Southwestern-Style Shrimp Taco Salad

I liked this one.  It was fresh, crisp and pretty much said, "Hello, Spring!"  I was going to make it but we didn't have some of the ingredients so D had to stop and get them.  So he made it.

I would add a bit more lettuce, but definitely would have again.

Southwestern-Style Shrimp Taco Salad 

Photo by ALB

Cilantro, chipotle hot sauce, corn, black beans, and green onion lend fantastic south-of-the-border flavor to this shrimp-topped taco salad.

Yield: 6 servings (we made it 4 servings)

Ingredients
1/4 cup fresh lime juice

2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce (we had 2 cups)
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)

Preparation 
1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture (didn't do...mixed it with the sour cream), and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream (mixed it with the lime mixture) and diced avocado (just threw in the salad) in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Nutritional Information (for 6 servings)
Calories: 228 Fat: 8.5g Saturated fat: 1.8g Monounsaturated fat: 4.4g Polyunsaturated fat: 1.4g Protein: 16.2g Carbohydrate: 25.5g Fiber: 4.5g Cholesterol: 91mg Iron: 2.7mg Sodium: 327mg Calcium: 79mg

Cooking Light MAY 2010

Easy Herb Vinaigrette

So this is dressing. Not much more I can say, except it is a good vinaigrette. Don't really think it is that healthy regardless of using canola oil with 17g of fat, but it was good. Since we have more in the fridge, we'll have again. We used regular honey.  

Easy Herb Vinaigrette

This recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week.

Yield: about 1 2/3 cups (serving size: 2 tablespoons)

Ingredients
9 tablespoons white wine vinegar
1 1/2 tablespoons wildflower honey (used regular)
1/2 teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives

Preparation
1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.

Nutritional Information 
Calories: 160;  Fat: 17.2g;  Saturated fat: 1.2g;  Monounsaturated fat: 10.2g; Polyunsaturated fat: 5.1g; Protein: 0.1g; Carbohydrate: 2.1g; Fiber: 0.1g;  Cholesterol: 0.0mg;  Iron: 0.0mg;  Sodium: 89mg;  Calcium: 2mg

Cooking Light APRIL 2010

Tex-Mex Couscous Pilaf

I'm not sure how we never saw the one. So D has fallen into my trap of skipping over ingredients when making a grocery list. However, rather than declaring a dish ruined or not making it, he adapts a little faster. He forgot to write down Rotel. We had tomatoes with basil and oregano so he put them in with a jalapeno.

The dish was really good, and big. I would definitely have again.

Tex-Mex Couscous Pilaf

YIELD: 4 servings (serving size: 3/4 cup)
TOTAL:16 Minutes
COURSE: Side Dishes/Vegetables

Ingredients
1 tablespoon olive oil

1/4 cup finely chopped shallots
1 cup uncooked couscous
1/2 cup canned diced tomatoes with chiles
3/4 cup fat-free, lower-sodium chicken broth
1/2 cup frozen corn
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro

Preparation
1. Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add tomatoes, broth, and corn; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in lime juice and cilantro.

Nutritional Information
Calories: 225; Fat: 3.9g; Saturated fat: 0.6g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 0.5g; Protein: 6.9g; Carbohydrate: 40.6g; Fiber: 3.1g; Cholesterol: 0mg; Iron: 0.8mg; Sodium: 209mg; Calcium: 18mg

Cooking Light OCTOBER 2010

Southwest Salsa Burgers

These were good. Although sometimes I wonder why we need a recipe on how to make a hamburger. Although I don't think it would occur to me to add chipotle chile pepper.

I would have again. We had with salad.

Southwest Salsa Burgers

Chipotle chiles and fresh salsa give these burgers a Southwestern kick that will heat up the dinner table in less than 20 minutes.

YIELD: 4 servings (serving size: 1 burger)
TOTAL:20 Minutes
COURSE: Main Dishes

Ingredients
1/4 cup finely chopped shallots
3/8 teaspoon salt
1/4 teaspoon ground chipotle chile pepper
1/8 teaspoon black pepper
1 pound lean ground round
1/4 cup refrigerated fresh salsa, divided
Cooking spray
4 (1-ounce) slices Monterey Jack cheese
4 Boston lettuce leaves
4 (1 1/2-ounce) hamburger buns, toasted
8 (1/8-inch-thick) tomato slices

Preparation

1. Combine first 5 ingredients and 2 tablespoons salsa. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

2. Heat a large skillet or grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 5 minutes on each side or until desired degree of doneness. Top each patty with 1 cheese slice; cook 1 minute or until cheese melts.

3. Place 1 lettuce leaf on bottom half of each bun; top with 2 tomato slices, 1 patty, 1 1/2 teaspoons salsa, and 1 bun top.

Nutritional Information
Calories: 385; Fat: 15.7g; Saturated fat: 8.4g; Monounsaturated fat: 4.5g; Polyunsaturated fat: 0.5g; Protein: 36.7g; Carbohydrate: 24.3g; Fiber: 1.3g; Cholesterol: 86mg; Iron: 4mg; Sodium: 720mg; Calcium: 282mg

Cooking Light AUGUST 2010

Linguine with Spicy Shrimp

So D and I found this recipe the other night. I know why we never made it...hot fresh tomatoes (not canned). I can't stand them. But I must of missed them when I said ok to the recipe and thus it made the list.

Glad it did. The tomatoes cooked down and there was no resemblance of them in the dish. D used Penzy's Cajun Seasoning, and read the container...he decided no salt was needed. I am not sure why he decided to go with only 1 tsp of the seasoning, but I'm really glad he did. It makes your nose run.

We both really liked it. Definitely will have again. We had with a Caesar Salad.

Linguine with Spicy Shrimp

The combo of Cajun seasoning and ground red pepper really packs a punch of heat in this dish, but the creamy sauce takes the edge off. Decrease the ground red pepper or simply omit it for a milder version of the dish. Serve with sliced French bread.

YIELD: 4 servings (serving size: 1 1/4 cups)
COST PER SERVING:$2.46
COURSE: Main Dishes

Ingredients
8 ounces uncooked linguine
2 tablespoons butter
1/2 cup finely chopped onion
3 garlic cloves, minced
2 plum tomatoes, chopped
1 pound peeled and deveined medium shrimp
1 1/2 teaspoons Cajun seasoning (used 1 tsp)
1/2 teaspoon ground red pepper
1/8 teaspoon salt (didn't use)
1/2 cup half-and-half
1/3 cup chopped fresh flat-leaf parsley (forgot)

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain. Place pasta in a large bowl; keep warm.

2. Melt butter in a large skillet over medium-high heat. Add onion; sauté 3 minutes, stirring occasionally. Add garlic and tomatoes; sauté 2 minutes, stirring constantly. Sprinkle shrimp with Cajun seasoning, red pepper, and salt. Add shrimp mixture to pan; sauté 3 minutes or until shrimp are almost done; remove from heat. Stir in half-and-half. Pour shrimp mixture over pasta; toss. Sprinkle with parsley.

Wine note: Linguine with Spicy Shrimp combines peppery heat with a creamy sauce, making a fuller-bodied white a good partner. Little Penguin Chardonnay 2008 ($6), from Australia, has tropical and pear fruit, with just a bit of sweetness and refreshing acidity. --Jeffery Lindenmuth

Nutritional Information
Calories: 436; Fat: 12.1g; Saturated fat: 6.4g; Monounsaturated fat: 2.8g; Polyunsaturated fat: 1.2g; Protein: 32.5g;Carbohydrate: 49.1g; Fiber: 2.7g; Cholesterol: 199mg; Iron: 5.1mg; Sodium: 694mg; Calcium: 120mg

Cooking Light JUNE 2010

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

I have looked at this recipe for a year. But never got around to making it. With Christmas coming, and not wanting a HUGE meal considering we would be grazing all day, this seemed to be a good idea.

D and I made this together. First, if you ever have used a Pillsbury Pizza Dough, you know what a PITA it can be. So lots of flour on the counter and rolled it out. I ended up cutting it into a rectangle.

Johnsonville has a new Chicken Sausage with Cheese, so we got the Chipotle Monterrey Flavor. I used 6 oz, because the package is 4 links/12 oz (I froze the other 2). D used 3 eggs in the mixture.

The result was decent. A little mild in my mind but I did seed the jalapeno much more than usual.

Update: I added cilantro, and half-ass seeded the jalapeno. I added salsa as a condiment. I also didn't roll out the pizza dough.  I just made sure there were no holes.  It was really good.

We got 4 servings out of it.

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

Photo by ALB

YIELD: 6 servings (serving size: 1 slice)
COURSE: Breads, Breakfast/Brunch

Ingredients

1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray

1 tablespoon olive oil
1/4 cup chopped onion
Added 2 minced garlic cloves
4 ounces chicken sausage with jalapeño peppers, chopped (used 6 oz)
2 large eggs, lightly beaten (used 3)
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup shredded cheddar cheese
1/4 cup chopped seeded jalapeño peppers
Added some cilantro (between 3 TBSP and 1/4C)
1 large egg white, lightly beaten (used ICBINB Spray)

Preparation

1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion (and garlic) and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.

Nutritional Information (6 Servings, none of my changes/additions)
Calories: 323; Fat: 15.1g; Saturated fat: 5.1g; Monounsaturated fat: 6.8g; Polyunsaturated fat: 2.1g; Protein: 15g; Carbohydrate: 32.3g; Fiber: 1.2g; Cholesterol: 98mg; Iron: 2.1mg; Sodium: 643mg; Calcium: 119mg

Cooking Light JANUARY 2010

Tourtière

I found this recipe when looking for an untried recipe for ground pork. I wasn't sure about it, but after Thanksgiving we had leftover celery and potatoes and we routinely buy ground pork on quick sale. So it would be relatively cheap to make.

I helped D make this. It was pretty easy. Just a lot of chopping. We don't have 6 ramekins so we used a 2-qt casserole dish. It was very full. D pulled it out of the oven with 12 minutes left on the timer.

Although messy, it was very good. I loved all the flavors. Definitely would have again. We had with Broccoli with Roasted Balsamic Butter (subbed broccoli for the asparagus).

Photo by ALB

Tourtière

Spiced meat pie dating back to the Middle Ages is a holiday tradition in Québec. The dish is often made in a pie plate with top and bottom crusts. Our version calls to bake individual pies in ramekins with just a top crust—a simple way to shave both fat and calories from each serving. If you don't have ramekins, simply spoon the pork mixture into a (9-inch) pie plate and top with the entire store-bought pastry. (the pie plate will not hold it all, use a 2-qt casserole dish)

YIELD: 6 servings (serving size: 1 ramekin)
COURSE: Main Dishes

Ingredients
Cooking spray
1 pound ground pork
1 teaspoon salt, divided (it only was called out once...we added the 2nd 1/2 tsp when we added the veggies)
1/2 teaspoon ground cinnamon

1/8 teaspoon ground red pepper
1/8 teaspoon ground cloves
1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/3 cup finely chopped celery
1 (1-pound) russet potato, peeled and cut into 1/4-inch cubes
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium chicken broth
3 tablespoons finely chopped chives
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Photo by ALB

Preparation
1. Preheat oven to 400°.

2. Heat a large skillet over medium-high heat, and coat pan with cooking spray. Add pork to pan. Sprinkle pork with 1/2 teaspoon salt, cinnamon, 1/8 teaspoon red pepper, and cloves; sauté for 5 minutes or until browned, stirring to crumble. Using a slotted spoon, remove pork from pan. Add olive oil to pan, and swirl to coat. Add 1 cup onion, carrot, celery, and potato; sauté for 5 minutes, stirring frequently. Add garlic, and sauté for 1 minute, stirring constantly. Return pork to pan. Stir in flour, and cook for 1 minute, stirring constantly. Add broth, scraping pan to loosen browned bits; bring to a boil. Cook 2 minutes or until slightly thick. Remove from heat; stir in chives.

3. Place 1 cup pork mixture into each of 6 (8-ounce) ramekins. Roll pie dough to an 11-inch circle. Cut 4 (5-inch) dough circles. Combine and re-roll dough scraps. Cut 2 (5-inch) circles. Place 1 dough circle on each ramekin, tucking edges inside. Cut an X in the top of each circle; coat lightly with cooking spray. Place ramekins on a baking sheet. Bake at 400° for 40 minutes or until golden and bubbly (D cooked it for 28 minutes since he used a 2-qt casserole dish).

Wine note: With traditional Canadian Tourtière, reach for the strong and spicy Québécois beer Maudite ($8.99/750 ml). Made in a Belgian style, Maudite has a peppery, spicy signature that echoes this dish's layers of cinnamon and clove. The beer is strong and full-flavored, with bold fruit, caramel, bready, and figgy flavors that work with the complex flavors of these meat pies, while remaining refreshingly drinkable. —Jeffery Lindenmuth

Nutritional Information
Calories: 420; Fat: 22.2g; Saturated fat: 7.6g; Monounsaturated fat: 9.8g; Polyunsaturated fat: 2g; Protein: 17.5g; Carbohydrate: 36.5g; Fiber: 2.4g; Cholesterol: 54mg; Iron: 1.8mg; Sodium: 683mg; Calcium: 45mg

Cooking Light JANUARY 2010

Manchego and Chorizo Pizza

So D and I need to find cheaper pizza. We had Spanish Chorizo in the freezer, so all we had to splurge on was manchego, right? Except I forgot it at the grocery. Then Broccoli Rabe isn't sold at Kroghetto on Sundays at 8AM (don't get me started on why they don't pack out shelves over night, but choose to do it between 8 and 12 on Sunday morning). So on Tuesday we went back to Kroghetto to get pesto (I forgot that too) and got the manchego. Still no broccoli rabe. So Wednesday off to PetSmart and a quick trip to Whole Foods to get the rabe. Finally Wednesday night, I was done my Sunday grocery shopping!

Even with all that, yes, I would have this pizza again. It was so flavorful and good. And perfect for a 12 mile run the next day.

Definitely a must have!

Manchego and Chorizo Pizza

YIELD: 4 servings (serving size: 2 wedges)
TOTAL:30 Minutes
COURSE: Main Dishes

Ingredients
1/2 pound broccoli rabe (rapini), trimmed
1/8 teaspoon salt
1 (12-ounce) prebaked pizza crust (such as Mama Mary's)
1/2 cup (2 ounces) shredded Manchego cheese
1 link Spanish chorizo sausage (about 2 ounces), thinly sliced
2/3 cup chopped plum tomato
1/4 cup vertically sliced red onion

Preparation

1. Preheat oven to 450°.

2. Cook broccoli rabe in boiling water 4 minutes or until tender. Drain and rinse with cold water. Drain; squeeze excess moisture from broccoli rabe, and pat dry with paper towels. Coarsely chop, and sprinkle with salt.

3. Place pizza crust on a baking sheet. Sprinkle evenly with Manchego cheese. Top with broccoli rabe, chorizo, plum tomato, and red onion. Bake at 450° for 12 minutes or until crust browns. Cut pizza into 8 wedges.

Nutritional Information
Calories: 382; Fat: 15.4g; Saturated fat: 4.7g; Monounsaturated fat: 3.7g; Polyunsaturated fat: 5.6g; Protein: 15.1g; Carbohydrate: 46.1g; Fiber: 5.1g; Cholesterol: 23mg; Iron: 3.6mg; Sodium: 624mg; Calcium: 175mg

Cooking Light MARCH 2010

Fiery Beef and Rice Noodle Salad

So I really want to like this salad. But it is missing something. I think a vinegar of some sort. I want that "tang" in the back of my throat. Instead, I get zilch, nothing, nada.

D made it. I guess it was easy. Even with the habenero it wasn't that spicy (deseeded and deribbed). We ate around 6. By 8, I was gnawing on my arm, I was so hungry, so think againg about "salads are filling."

For lunch (leftovers), this was mushy. Overall, I feel a good piece of meat was ruined with salad. Will not have again.

Fiery Beef and Rice Noodle Salad

Think salads aren't filling? Then you haven't tried this one packed with rice noodles, fresh vegetables, and tender steak.

YIELD: 4 servings (serving size: 1 1/2 cups salad and about 1 tablespoon basil)
COURSE: Main Dishes

Ingredients
2 ounces uncooked rice stick noodles
12 ounces flank steak, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 cups shredded iceberg lettuce
1/3 cup thinly vertically sliced red onion
1 cucumber, peeled, halved lengthwise, and thinly sliced
1/2 habanero pepper, minced
1/4 cup fresh lime juice
1 tablespoon sugar
1 tablespoon fish sauce
12 basil leaves, torn

Preparation

1. Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.

2. While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.

3. Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.

4. Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.

Nutritional Information
Calories: 197; Fat: 4.3g; Saturated fat: 1.7g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.2g; Protein: 20g; Carbohydrate: 20.2g; Fiber: 1.3g; Cholesterol: 27mg; Iron: 1.8mg; Sodium: 545mg; Calcium: 35mg

Cooking Light MARCH 2010

Spicy Chicken Shawarma

So whenever I have something in pita with Greek Yogurt, I automatically think gyro. This is not a gyro. However, I have had Shawarma at the Jerusalem Bakery, and this is closer to that (hence the name).

For some reason, I didn't taste any heat in the spiciness of the title. However it was flavorful and good. We had with Cumin Potatoes. Would definitely have again.

Spicy Chicken Shawarma

YIELD: 4 servings (serving size: 2 stuffed pita halves)
PREP TIME:20 Minutes
COURSE: Sandwiches

Ingredients
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin

1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Preparation

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

Nutritional Information
Calories: 402; Fat: 10.7g; Saturated fat: 1.9g; Monounsaturated fat: 6g; Polyunsaturated fat: 2g; Protein: 36.4g; Carbohydrate: 40g; Fiber: 2.1g; Cholesterol: 67mg; Iron: 4.1mg; Sodium: 541mg; Calcium: 93mg

Cooking Light APRIL 2010

Roasted Cauliflower Pasta

I saw this dish and decided it looked pretty good besides the olives (I detest olives).  I suggested to D that we replace them with chicken.  He looked over the recipe and said, "What about sausage?"  So we replaced them with Italian Hot Sausage.

The taste was pretty good.  It was extremely filling. Would have again. We don't think the cheese added all that, although 1 oz is barely anything.

We had with salad.

Roasted Cauliflower Pasta

Fruity, briny olives add meaty flavor to this meatless one-dish meal.

YIELD: 4 servings (serving size: 2 cups)
TOTAL:35 Minutes
COURSE: Main Dishes

Ingredients
2 tablespoons butter

2 tablespoons olive oil
2 medium shallots, peeled and cut into wedges
1 (1 1/2-pound) head cauliflower, trimmed and cut into florets
1/3 cup sliced Spanish olives (didn't use)
3/8 teaspoon salt (used 1/4 tsp)
1/2 teaspoon crushed red pepper (used less)
5 garlic cloves, crushed
12 ounces uncooked penne (tube-shaped pasta)
3 tablespoons coarsely chopped fresh parsley (didn't use)
1 ounce fresh pecorino Romano cheese, shaved (used Italian blend)
Used 2 Italian Hot Sausage links, cooked and crumbled.

Preparation
1. Place a small heavy roasting pan in oven. Preheat oven to 450°.

2. Remove preheated pan from oven. Add butter and oil to pan; swirl to coat. Add shallots and cauliflower to pan; toss to coat. Bake at 450° for 10 minutes. Add olives and next 3 ingredients (through garlic) to pan; toss to combine. Bake an additional 7 minutes or until cauliflower is tender and browned.

3. Cook pasta in boiling water 7 minutes or until almost tender. Drain pasta through a sieve over a bowl, reserving 1/2 cup pasta cooking liquid. Return pasta to pan over medium-high heat. Add reserved cooking liquid and cauliflower mixture; toss. Cook 2 minutes or until pasta is al dente, stirring occasionally. Remove from heat; sprinkle with parsley, and garnish with shaved cheese.

Nutritional Information (with Olives, not with Sausage)
Calories: 531; Fat: 18g; (Saturated fat: 6.4g; Monounsaturated fat: 8.6g; Polyunsaturated fat: 1.3g); Protein: 18.3g; Carbohydrate: 77.4g; Fiber: 8g; Cholesterol: 22mg; Iron: 4.1mg; Sodium: 627mg; Calcium: 156mg

Cooking Light OCTOBER 2010

Brussels Sprouts Gratin

D made these.  They were very good, and seemed to come together quickly. The one thing we thought was weird was that a gratin had no cheese.  So he added 1/4C of Italian Blend Cheese.

We and our friend all liked them.  Perhaps a little more salt, but would have again.

We had with Lamb with Rosemary and Anchovies.

Brussels Sprouts Gratin

YIELD: 6 servings (serving size: about 3/4 cup)
TOTAL:36 MINUTES

Ingredients

2 hickory-smoked bacon slices
4 large shallots, thinly sliced
2 pounds Brussels sprouts, trimmed and halved
1 cup water
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (2-ounce) slice French bread baguette (used 2 oz of bread crumbs)
3 tablespoons butter
Added 1/4C Italian Blend Cheese

Preparation

1. Preheat broiler.

2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray

3. Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.

Nutritional Information

Calories: 133; Fat: 5.8g (Saturated fat: 3.2g; Monounsaturated fat: 1.1g; Polyunsaturated fat: 0.3g); Protein: 5.9g; Carbohydrate: 17.9g; Fiber: 4.6g; Cholesterol: 14mg; Iron: 2.1mg; Sodium: 280mg; Calcium: 57mg

Cooking Light, NOVEMBER 2010

Nuevo Cubano

Yum! I don't know if these were easy or not, but they were good. D added a jalapeno to the black beans. I can see adding an avocado as well.

We had with black bean salad. Will have again.

Nuevo Cubano

Photo by ALB

YIELD: 4 servings (serving size: 1 sandwich)

Ingredients
4 (3-ounce) whole-wheat sub rolls, cut in half lengthwise
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon chili powder
2 garlic cloves, minced
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 pound thinly sliced reduced-sodium deli ham
1 peeled mango or 2 large tomatoes, thinly sliced
1/4 pound thinly sliced provolone cheese
2 tablespoons olive oil, divided

Preparation
1. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use.
2. Combine cilantro, lime juice, chili powder, garlic, and black beans in a food processor; process until almost smooth and spreadable, adding a few drops of water, if necessary. Spread bean mixture evenly on bottom halves of the prepared rolls. Layer rolls evenly with ham, mango or tomatoes, and provolone cheese; replace top halves of rolls.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat for 5 minutes. Add 2 sandwiches to pan; place a cast-iron or other heavy skillet on top of sandwiches; press gently. Cook 2 to 3 minutes on each side or until sandwiches are golden brown (leave cast-iron skillet on sandwiches while they cook). Remove sandwiches from pan; repeat procedure with remaining 1 tablespoon oil and 2 sandwiches.

Mark Bittman, Cooking Light
AUGUST 2010

Nutritional Information

Calories: 436; Fat: 19.9g (Saturated fat: 6.7g; Monounsaturated fat: 7.9g; Polyunsaturated fat: 3g); Protein: 24.3g; Carbohydrate: 44.6g; Fiber: 7.2g; Cholesterol: 32mg; Iron: 3.5mg; Sodium: 792mg; Calcium: 328mg