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
Tuesday, August 30, 2011
Sunday, August 28, 2011
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
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 broth1/2 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
Sweet Potato Biscuits with Chorizo Cream Gravy
My friend A had received sweet potatoes from a friend with a farm. Her husband isn't a huge fan so she gave me some potatoes. I had been eying this recipe from Homesick Texan for some time.
Well we now had the sweet potatoes, the chorizo and milk, so D and I made this.
The biscuits aren't sweet, but good. The gravy is good. D said this was restaurant worthy. I haven't run the NI yet. Not sure I want to know.
Will have again.
Sweet Potato Biscuits with Chorizo Cream Gravy
Sweet potato biscuit ingredients:
1 sweet potato (about 1/2 pound)
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon chipotle powder
8 tablespoons (1 stick) of cold butter, sliced
1/2 cup buttermilk or half-and-half (probably used 3/4C after everything was said and done)
Chorizo cream gravy ingredients:
1 tablespoon vegetable oil
1/4 pound Mexican chorizo, crumbled
2 tablespoons of flour
1 1/2 cups of milk (used 2%)
1 tablespoon chopped cilantro
Salt black pepper and chipotle powder to taste.
Method:
Preheat the oven to 400 degrees. Poke holes in the sweet potato with a fork and place on a foil-lined sheet. Place in the oven and cook until tender, about 1 hour. (used the microwave)
Leaving the oven on, remove the sweet potato and slice in half, lengthwise. Scoop out 1/2 cup of flesh, reserving the rest for another use.
Mix together the flour, baking powder, salt, sugar and chipotle powder. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Stir in the 1/2 cup of cooked sweet potato and the buttermilk, mixing until a bit loose and sticky.
Pour dough out on a floured surface, and knead for a minute. The dough will be smooth but a bit wetter than a regular biscuit dough, so you can sprinkle more flour on the surface if you find it’s sticking too much. Take the dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes. Roll out dough until it’s a quarter of an inch thick and then fold it in half.
Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet or in a cast-iron skillet close together (so they rise up not out) and bake for 15 minutes or until the tops are golden brown.
While the biscuits are baking, make the chorizo gravy. Warm the oil in a skillet on medium heat, and cook the chorizo until browned. With a slotted spatula, remove chorizo from the skillet and place on a plate. Drain the oil from the pan reserving 2 tablespoons in the skillet.
Combine the oil in the pan with the flour in a hot skillet and while continuously stirring cook on medium low for a couple of minutes until a roux is formed. Add milk slowly to skillet and mix with the roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes.
Stir in the chorizo and cilantro, and add salt, black pepper and chipotle powder to taste. If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.
To assemble the biscuits and gravy, slice each biscuit in half and drizzle with gravy.
Yield: 4-6 servings
Nutritional Information (built in SparkPeople)- 4 Servings
Calories: 678.3; Total Fat: 36.4 g; Saturated Fat: 19.9 g; Polyunsaturated Fat 2.2 g; Monounsaturated Fat: 11.7 g; Cholesterol: 93.6 mg; Sodium: 1,807.5 mg; Potassium: 282.0 mg; Total Carbohydrate: 68.5 g; Dietary Fiber: 2.6 g; Sugars: 6.7 g; Protein: 18.9 g
Well we now had the sweet potatoes, the chorizo and milk, so D and I made this.
The biscuits aren't sweet, but good. The gravy is good. D said this was restaurant worthy. I haven't run the NI yet. Not sure I want to know.
Will have again.
Sweet Potato Biscuits with Chorizo Cream Gravy
 |
| Photo by ALB |
Sweet potato biscuit ingredients:
1 sweet potato (about 1/2 pound)
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon chipotle powder
8 tablespoons (1 stick) of cold butter, sliced
1/2 cup buttermilk or half-and-half (probably used 3/4C after everything was said and done)
Chorizo cream gravy ingredients:
1 tablespoon vegetable oil
1/4 pound Mexican chorizo, crumbled
2 tablespoons of flour
1 1/2 cups of milk (used 2%)
1 tablespoon chopped cilantro
Salt black pepper and chipotle powder to taste.
Method:
Preheat the oven to 400 degrees. Poke holes in the sweet potato with a fork and place on a foil-lined sheet. Place in the oven and cook until tender, about 1 hour. (used the microwave)
Leaving the oven on, remove the sweet potato and slice in half, lengthwise. Scoop out 1/2 cup of flesh, reserving the rest for another use.
Mix together the flour, baking powder, salt, sugar and chipotle powder. Cut the stick of butter into pieces, and work into the flour mixture with your hands or a pastry blender until it resembles pea-sized crumbs. Stir in the 1/2 cup of cooked sweet potato and the buttermilk, mixing until a bit loose and sticky.
Pour dough out on a floured surface, and knead for a minute. The dough will be smooth but a bit wetter than a regular biscuit dough, so you can sprinkle more flour on the surface if you find it’s sticking too much. Take the dough into a ball, and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes. Roll out dough until it’s a quarter of an inch thick and then fold it in half.
Using a round cutter (can use a glass or a cup if don’t have a biscuit cutter) cut out your biscuits from folded dough. Place on a greased baking sheet or in a cast-iron skillet close together (so they rise up not out) and bake for 15 minutes or until the tops are golden brown.
While the biscuits are baking, make the chorizo gravy. Warm the oil in a skillet on medium heat, and cook the chorizo until browned. With a slotted spatula, remove chorizo from the skillet and place on a plate. Drain the oil from the pan reserving 2 tablespoons in the skillet.
Combine the oil in the pan with the flour in a hot skillet and while continuously stirring cook on medium low for a couple of minutes until a roux is formed. Add milk slowly to skillet and mix with the roux using either a whisk or wooden spoon (be sure and press out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more minutes.
Stir in the chorizo and cilantro, and add salt, black pepper and chipotle powder to taste. If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a time.
To assemble the biscuits and gravy, slice each biscuit in half and drizzle with gravy.
Yield: 4-6 servings
Nutritional Information (built in SparkPeople)- 4 Servings
Calories: 678.3; Total Fat: 36.4 g; Saturated Fat: 19.9 g; Polyunsaturated Fat 2.2 g; Monounsaturated Fat: 11.7 g; Cholesterol: 93.6 mg; Sodium: 1,807.5 mg; Potassium: 282.0 mg; Total Carbohydrate: 68.5 g; Dietary Fiber: 2.6 g; Sugars: 6.7 g; Protein: 18.9 g
Malaysian Chicken Pizza
This was good. I liked the flavor a lot. D made it (of course). I would have used less "sauce." It was a little messy. Also we both wanted more cheese. Still good. Will have again.
Malaysian Chicken Pizza
YIELD: 6 servings
COURSE: Main Dishes
Ingredients
3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust (used Boboli
1/4 cup chopped green onions
Preparation
Preheat oven to 500°.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.
Nutritional Information
Calories: 293; Fat: 7.3g; Saturated fat: 2.9g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 1.2g; Protein: 18.2g; Carbohydrate: 38.3g; Fiber: 1.8g; Cholesterol: 33mg; Iron: 2.4mg; Sodium: 487mg; Calcium: 151mg
Cooking Light MAY 2002
Malaysian Chicken Pizza
YIELD: 6 servings
COURSE: Main Dishes
Ingredients
3/4 cup rice vinegar
1/4 cup firmly packed brown sugar
1/4 cup low-sodium soy sauce3 tablespoons water
1 tablespoon minced peeled fresh ginger
2 tablespoons chunky peanut butter
1/2 to 3/4 teaspoon crushed red pepper
4 garlic cloves, minced
Cooking spray
1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 (12-inch) Basic Pizza Crust (used Boboli
1/4 cup chopped green onions
Preparation
Preheat oven to 500°.
Combine first 8 ingredients in a bowl; stir well with a whisk.
Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 2 minutes. Remove chicken from pan.
Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. Cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup.)
Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and top with chicken mixture. Bake at 500° for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.
Nutritional Information
Calories: 293; Fat: 7.3g; Saturated fat: 2.9g; Monounsaturated fat: 2.6g; Polyunsaturated fat: 1.2g; Protein: 18.2g; Carbohydrate: 38.3g; Fiber: 1.8g; Cholesterol: 33mg; Iron: 2.4mg; Sodium: 487mg; Calcium: 151mg
Cooking Light MAY 2002
Pork Vindaloo with Raita
So this was good but weird. Neither the pork nor the raita tasted right on its own, but once mixed together with the rice, it was really good. AND SPICY!
D said it was very easy to make (well he said it was beyond easy). Will have again.
D marinated the pork 3 hours.
Pork Vindaloo with Raita
Vindaloo is considered the fieriest of all Indian cooking styles.
YIELD: 6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)
COURSE: Main Dishes
Ingredients
Raita:
1 1/2 cups plain low-fat yogurt (used Greek yogurt)
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala
Vindaloo:
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
Cooking spray
1 cup chopped seeded tomato (used a can of diced tomatoes, drained)
4 1/2 cups hot cooked basmati rice
Preparation
To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. (skipped this step since used Greek yogurt). Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.
Nutritional Information
Calories: 378; Fat: 8g; Saturated fat: 2.8g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.6g; Protein: 30.2g; Carbohydrate: 44.1g; Fiber: 2.1g; Cholesterol: 70mg; Iron: 2.9mg; Sodium: 479mg; Calcium: 118mg
Cooking Light MAY 2007
D said it was very easy to make (well he said it was beyond easy). Will have again.
D marinated the pork 3 hours.
Pork Vindaloo with Raita
Vindaloo is considered the fieriest of all Indian cooking styles.
YIELD: 6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)
COURSE: Main Dishes
Ingredients
Raita:
1 1/2 cups plain low-fat yogurt (used Greek yogurt)
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala
Vindaloo:
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
Cooking spray
1 cup chopped seeded tomato (used a can of diced tomatoes, drained)
4 1/2 cups hot cooked basmati rice
Preparation
To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. (skipped this step since used Greek yogurt). Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.
Nutritional Information
Calories: 378; Fat: 8g; Saturated fat: 2.8g; Monounsaturated fat: 2.9g; Polyunsaturated fat: 0.6g; Protein: 30.2g; Carbohydrate: 44.1g; Fiber: 2.1g; Cholesterol: 70mg; Iron: 2.9mg; Sodium: 479mg; Calcium: 118mg
Cooking Light MAY 2007
Friday, August 26, 2011
Chicken Tabbouleh with Tahini Drizzle
So this was decent. It was filling. But it needs some tweaking. First, D and I aren't huge mint people, so next time we will replace with basil. Maybe a little more lemon (D didn't use 3TBSP). And lastly the Tahini wasn't a drizzle. It was a paste (thicker than hummus). But overall, it did the job of filling us up, and I would try it again, with the changes.
We had with salad.
Chicken Tabbouleh with Tahini Drizzle
One sure sign that the bulgur is done is that little holes will form on top.
YIELD: Serves 4 (serving size: about 1 1/2 cups)
HANDS-ON:26 Minutes
TOTAL:37 Minutes
COURSE: Main Dishes, Salads
Ingredients
1 1/4 cups water
1 cup uncooked bulgur, rinsed and drained
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 pound skinless, boneless chicken thighs
1/2 teaspoon freshly ground black pepper
3 cups chopped tomato
1 cup chopped fresh parsley
1 cup chopped fresh mint
1 cup chopped green onions
1 teaspoon minced garlic
1/4 cup tahini (roasted sesame seed paste)
1/4 cup plain 2% reduced-fat Greek yogurt
3 tablespoons fresh lemon juice
1 tablespoon water
Preparation
1. Combine 1 1/4 cups water, 1 cup bulgur, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat; simmer for 10 minutes (do not stir) or until the liquid almost evaporates. Remove from heat; fluff with a fork. Place bulgur in a medium bowl; let stand 10 minutes.
2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté for 4 minutes on each side or until done; shred chicken. Combine bulgur, chicken, tomato, and next 4 ingredients (through garlic) in a large bowl; toss gently.
3. Combine remaining 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over salad.
Nutritional Information
Calories: 395; Fat: 18.2g; Saturated fat: 3g; Monounsaturated fat: 8.8g; Polyunsaturated fat: 5.1g; Protein: 21.5g; Carbohydrate: 41g; Fiber: 10.9g; Cholesterol: 48mg; Iron: 4.2mg; Sodium: 573mg; Calcium: 127mg
Cooking Light, SEPTEMBER 2011
We had with salad.
Chicken Tabbouleh with Tahini Drizzle
One sure sign that the bulgur is done is that little holes will form on top.
YIELD: Serves 4 (serving size: about 1 1/2 cups)
HANDS-ON:26 Minutes
TOTAL:37 Minutes
COURSE: Main Dishes, Salads
Ingredients
1 1/4 cups water
1 cup uncooked bulgur, rinsed and drained2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 pound skinless, boneless chicken thighs
1/2 teaspoon freshly ground black pepper
3 cups chopped tomato
1 cup chopped fresh parsley
1 cup chopped fresh mint
1 cup chopped green onions
1 teaspoon minced garlic
1/4 cup tahini (roasted sesame seed paste)
1/4 cup plain 2% reduced-fat Greek yogurt
3 tablespoons fresh lemon juice
1 tablespoon water
Preparation
1. Combine 1 1/4 cups water, 1 cup bulgur, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat; simmer for 10 minutes (do not stir) or until the liquid almost evaporates. Remove from heat; fluff with a fork. Place bulgur in a medium bowl; let stand 10 minutes.
2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté for 4 minutes on each side or until done; shred chicken. Combine bulgur, chicken, tomato, and next 4 ingredients (through garlic) in a large bowl; toss gently.
3. Combine remaining 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over salad.
Nutritional Information
Calories: 395; Fat: 18.2g; Saturated fat: 3g; Monounsaturated fat: 8.8g; Polyunsaturated fat: 5.1g; Protein: 21.5g; Carbohydrate: 41g; Fiber: 10.9g; Cholesterol: 48mg; Iron: 4.2mg; Sodium: 573mg; Calcium: 127mg
Cooking Light, SEPTEMBER 2011
Wednesday, August 24, 2011
Chicken, Peppers, Onions, and Mushrooms with Marsala Wine
This wants to be good. It really does. The onions, peppers and mushrooms were really flavorful, but the chicken was bland. It seems D's and my palates are off whenever we have something sauteed in wine. D uses wine to give depth to whatever sauce, so when the wine is the sauce, we feel the meat is on the flavorless side. However, I ate the peppers, onions and mushrooms with zest.
We had with rice. Not sure about having again. It also needed more salt.
Chicken, Peppers, Onions, and Mushrooms with Marsala Wine
"This quick, easy sautéed dish is delicious with a Greek salad." –Dessie DeVito, Waltham, MA
YIELD: 4 servings (serving size: 1 3/4 cups)
COURSE: Main Dishes
Ingredients
Cooking spray
1 1/2 pounds chicken breast tenders
1 1/2 cups thinly sliced onion
1 cup thinly vertically sliced red bell pepper (about 1 medium)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
3 tablespoons Marsala wine
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan. Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown. Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize. Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.
Nutritional Information
Calories: 295; Fat: 9.2g; Saturated fat: 1.6g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 1.3g; Protein: 41.8g; Carbohydrate: 8.9g; Fiber: 1.8g; Cholesterol: 99mg; Iron: 1.8mg; Sodium: 411mg; Calcium: 33mg
Cooking Light MAY 2007
We had with rice. Not sure about having again. It also needed more salt.
Chicken, Peppers, Onions, and Mushrooms with Marsala Wine
"This quick, easy sautéed dish is delicious with a Greek salad." –Dessie DeVito, Waltham, MA
YIELD: 4 servings (serving size: 1 3/4 cups)
COURSE: Main Dishes
IngredientsCooking spray
1 1/2 pounds chicken breast tenders
1 1/2 cups thinly sliced onion
1 cup thinly vertically sliced red bell pepper (about 1 medium)
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
3 tablespoons Marsala wine
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken breast tenders to pan; sauté 7 minutes or until the chicken is done. Remove chicken from pan. Add sliced onion and sliced bell pepper to pan; sauté 5 minutes or until onion starts to brown. Add olive oil, salt, black pepper, and presliced exotic mushrooms to pan; sauté 3 minutes or until mushrooms are tender and onion starts to caramelize. Add Marsala wine and chicken to pan, and cook for 1 minute or until thoroughly heated. Serve immediately.
Nutritional Information
Calories: 295; Fat: 9.2g; Saturated fat: 1.6g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 1.3g; Protein: 41.8g; Carbohydrate: 8.9g; Fiber: 1.8g; Cholesterol: 99mg; Iron: 1.8mg; Sodium: 411mg; Calcium: 33mg
Cooking Light MAY 2007
Tuesday, August 23, 2011
Green Onion Champ
So this is mashed potatoes with green onions in them. Like all mashed potatoes, there is never enough salt. Once D got that fixed then it was good, but it needed sour cream on top. So I put it on. D put the gravy from the Smothered Pork Chops on it. It was good.
Green Onion Champ
A bowl of buttery mashed potatoes--known as champ in Ireland--flecked with green onions "is comfort food at its best," says Allen.
YIELD: 6 servings (serving size: 1 cup)
COURSE: Side Dishes/Vegetables
Ingredients
7 cups cubed peeled Yukon gold potato (about 2 1/2 pounds)
1 1/4 cups whole milk
3/4 cup finely chopped green onions
3 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
Place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender; drain.
Combine milk and onions in a small saucepan; bring to a simmer. Cook 3 minutes. Remove from heat.
Combine potato, milk mixture, butter, salt, and pepper in a bowl; beat with a mixer at medium speed until smooth.
Nutritional Information
Calories: 242; Fat: 7.3g; Saturated fat: 4.6g; Monounsaturated fat: 1.9g; Polyunsaturated fat: 0.3g; Protein: 6.2g; Carbohydrate: 36.8g; Fiber: 2.8g; Cholesterol: 20mg; Iron: 1.7mg; Sodium: 372mg; Calcium: 70mg
Cooking Light MARCH 2007
Green Onion Champ
A bowl of buttery mashed potatoes--known as champ in Ireland--flecked with green onions "is comfort food at its best," says Allen.
YIELD: 6 servings (serving size: 1 cup)
COURSE: Side Dishes/Vegetables
Ingredients
7 cups cubed peeled Yukon gold potato (about 2 1/2 pounds)
1 1/4 cups whole milk
3/4 cup finely chopped green onions
3 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation
Place potato in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender; drain.
Combine milk and onions in a small saucepan; bring to a simmer. Cook 3 minutes. Remove from heat.
Combine potato, milk mixture, butter, salt, and pepper in a bowl; beat with a mixer at medium speed until smooth.
Nutritional Information
Calories: 242; Fat: 7.3g; Saturated fat: 4.6g; Monounsaturated fat: 1.9g; Polyunsaturated fat: 0.3g; Protein: 6.2g; Carbohydrate: 36.8g; Fiber: 2.8g; Cholesterol: 20mg; Iron: 1.7mg; Sodium: 372mg; Calcium: 70mg
Cooking Light MARCH 2007
Smothered Pork Chops with Thyme
So this is one we have had, I just never blogged about.
It is pretty quick and easy.
It is comfort food with onions. Brown gravy, and pork chops.
Not a lot to say, except good.
We had with Green Onion Champ (mashed potatoes).
Smothered Pork Chops with Thyme
First, sauté the chops, then make the flavorful gravy in the same pan.
YIELD: 4 servings (serving size: 2 pork chops and 1/4 cup sauce)
PREP TIME:30 Minutes
COURSE: Main Dishes
Ingredients
1 cup fat-free, less-sodium beef broth, divided
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (2-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Cooking spray
1 cup coarsely chopped onion
1 tablespoon minced fresh parsley
Preparation
Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; sauté 1 1/2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley.
Nutritional Information
Calories: 145; Fat: 5.5g; Saturated fat: 1.9g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.4g; Protein: 17.2g; Carbohydrate: 5.8g; Fiber: 0.8g; Cholesterol: 44mg; Iron: 0.7mg; Sodium: 475mg; Calcium: 40mg
Cooking Light JANUARY 2007
5 Smart Points (my additions/subtractions at 4 servings)
It is pretty quick and easy.
It is comfort food with onions. Brown gravy, and pork chops.
Not a lot to say, except good.
We had with Green Onion Champ (mashed potatoes).
Smothered Pork Chops with Thyme
 |
| Picture by ALB |
First, sauté the chops, then make the flavorful gravy in the same pan.
YIELD: 4 servings (serving size: 2 pork chops and 1/4 cup sauce)
PREP TIME:30 Minutes
COURSE: Main Dishes
Ingredients
1 cup fat-free, less-sodium beef broth, divided
2 tablespoons fat-free milk
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (2-ounce) boneless center-cut loin pork chops (about 1/4 inch thick)
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Cooking spray
1 cup coarsely chopped onion
1 tablespoon minced fresh parsley
Preparation
Combine 1/4 cup broth, milk, flour, mustard, salt, and pepper in a small bowl; stir with a whisk. Set aside.
Sprinkle one side of each pork chop with paprika and thyme. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of the pork to pan; sauté 1 1/2 minutes on each side or until pork is done and lightly browned. Remove pork from pan. Repeat procedure with remaining pork. Reduce heat to medium. Add chopped onion; sauté 4 minutes or until lightly golden. Add remaining 3/4 cup broth; bring to a boil. Cook 2 minutes. Add milk mixture, stirring with a whisk. Add pork, turning to coat; cook 1 minute. Sprinkle with minced parsley.
Nutritional Information
Calories: 145; Fat: 5.5g; Saturated fat: 1.9g; Monounsaturated fat: 2.5g; Polyunsaturated fat: 0.4g; Protein: 17.2g; Carbohydrate: 5.8g; Fiber: 0.8g; Cholesterol: 44mg; Iron: 0.7mg; Sodium: 475mg; Calcium: 40mg
Cooking Light JANUARY 2007
5 Smart Points (my additions/subtractions at 4 servings)
Monday, August 22, 2011
Beef and Dark Beer Chili
My coworker sent me this recipe. The blurb reads that it is "Diner Chili" typical of that you find in the Midwest. Since I never had chili in a diner in the Midwest (I had it as a Waffle House wannabee and it tasted like Hormel), I don't know what that is supposed to taste like.
To be honest, I was a bit disappointed it wasn't hotter or heartier. It just rang flat to me. It wasn't bad, but it wasn't razzle dazzle either. Oh well. It reminded me of my dad's chili or my mother-in-law's chili. It is chili for the masses...no hot spice to knock you off your feet. More of that "everyone will like this and no one will get heartburn."
Beef and Dark Beer Chili
- serves 6 -
Adapted from Bon Appetit.
Ingredients
3/4 tablespoon cumin seed (used ground)
1/2 tablespoon coriander seed (used ground)
2 1/2 pounds ground chuck
1 tablespoon canola oil
2 onions, chopped
2 red bell peppers, chopped (used green)
1 jalapeno, stemmed and chopped (used 2)
3 1/2 tablespoons chili powder
1 teaspoon chipotle chilies in adobo sauce, chopped
1 28-ounce can whole tomatoes with juice, chopped (used diced)
1 15-ounce can kidney beans, drained
6 ounces dark beer (like stout) (used 12 oz + 1C beef broth)
Added garlic
Sour cream
Scallions, thinly sliced
Grated cheddar cheese
Salt and pepper (1tsp and 1/2 tsp, respectively)
Procedure
1. Add the cumin and coriander seed to a small skillet set over medium heat. Toast the spices, shaking the pan often, until they darken slightly, about 4 minutes. Set aside to cool. Then grind.
2. Cook the beef in batches in a large skillet set over medium-high until it is no longer pink. Set the cooked beef aside for a few minutes. Drain off any fat and juices that collect.
3. Meanwhile, pour the canola oil into a large pot set over medium-high heat. Add the onions, red pepper, and jalapeno. Cook, stirring often, until very soft. This should take about 15 minutes.
4. Add the browned beef, spices, chili powder, chopped chipotles, tomatoes, beans, and beer to the large pot. Stir well. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes.
5. Season with salt and pepper. Ladle some chili into a bowl. Top with a dollop of sour ream and a sprinkling of scallion and cheese.
Printed from http://www.seriouseats.com/recipes/2009/10/dinner-tonight---beef-and-dark-beer-chili.html
To be honest, I was a bit disappointed it wasn't hotter or heartier. It just rang flat to me. It wasn't bad, but it wasn't razzle dazzle either. Oh well. It reminded me of my dad's chili or my mother-in-law's chili. It is chili for the masses...no hot spice to knock you off your feet. More of that "everyone will like this and no one will get heartburn."
Beef and Dark Beer Chili
- serves 6 -
Adapted from Bon Appetit.
Ingredients
3/4 tablespoon cumin seed (used ground)
1/2 tablespoon coriander seed (used ground)
2 1/2 pounds ground chuck
1 tablespoon canola oil
2 onions, chopped
2 red bell peppers, chopped (used green)
1 jalapeno, stemmed and chopped (used 2)
3 1/2 tablespoons chili powder
1 teaspoon chipotle chilies in adobo sauce, chopped
1 28-ounce can whole tomatoes with juice, chopped (used diced)
1 15-ounce can kidney beans, drained
6 ounces dark beer (like stout) (used 12 oz + 1C beef broth)
Added garlic
Sour cream
Scallions, thinly sliced
Grated cheddar cheese
Salt and pepper (1tsp and 1/2 tsp, respectively)
Procedure
1. Add the cumin and coriander seed to a small skillet set over medium heat. Toast the spices, shaking the pan often, until they darken slightly, about 4 minutes. Set aside to cool. Then grind.
2. Cook the beef in batches in a large skillet set over medium-high until it is no longer pink. Set the cooked beef aside for a few minutes. Drain off any fat and juices that collect.
3. Meanwhile, pour the canola oil into a large pot set over medium-high heat. Add the onions, red pepper, and jalapeno. Cook, stirring often, until very soft. This should take about 15 minutes.
4. Add the browned beef, spices, chili powder, chopped chipotles, tomatoes, beans, and beer to the large pot. Stir well. Bring to a boil, then reduce heat to a simmer. Cook for 20 minutes.
5. Season with salt and pepper. Ladle some chili into a bowl. Top with a dollop of sour ream and a sprinkling of scallion and cheese.
Printed from http://www.seriouseats.com/recipes/2009/10/dinner-tonight---beef-and-dark-beer-chili.html
Sunday, August 21, 2011
Pork Pot Stickers
D made these. They were good and you should make them. The only think missing was a sauce, which we can look up one next time.
They are a bit of a PITA to make, but D said let the pork mixture cool, and it will be easier.
Pork Pot Stickers
These Pork Pot Stickers make a nice accompaniment to hot and sour soup. Garnish with green onion strips and serve with bottled plum sauce. Look for round gyoza skins or wonton wrappers in most supermarkets or in Asian groceries.
YIELD: 10 servings (serving size: 3 pot stickers)
COURSE: Appetizers, Hors d'Oeuvres
Ingredients
Cooking spray
8 ounces lean ground pork
1/3 cup chopped green onions (about 2)
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 1/2 cups packaged cabbage-and-carrot coleslaw
3 tablespoons water
1/2 teaspoon cornstarch
30 gyoza skins
1 tablespoon peanut oil
1 cup water
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.
Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm. Place in zip-top plastic bags, and freeze for up to 3 months.
Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.
Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.
Nutritional Information
Calories: 118; Fat: 3.9g (Saturated fat: 1.1g; Monounsaturated fat: 0.8g; Polyunsaturated fat: 0.6g); Protein: 7g; Carbohydrate: 14g; Fiber: 1.1g; Cholesterol: 17mg; Iron: 0.7mg; Sodium: 190mg; Calcium: 8mg
Cooking Light NOVEMBER 2006
They are a bit of a PITA to make, but D said let the pork mixture cool, and it will be easier.
Pork Pot Stickers
These Pork Pot Stickers make a nice accompaniment to hot and sour soup. Garnish with green onion strips and serve with bottled plum sauce. Look for round gyoza skins or wonton wrappers in most supermarkets or in Asian groceries.
YIELD: 10 servings (serving size: 3 pot stickers)
COURSE: Appetizers, Hors d'Oeuvres
Ingredients
Cooking spray
8 ounces lean ground pork
1 tablespoon low-sodium soy sauce
1 teaspoon sesame oil
1 1/2 cups packaged cabbage-and-carrot coleslaw
3 tablespoons water
1/2 teaspoon cornstarch
30 gyoza skins
1 tablespoon peanut oil
1 cup water
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 6 minutes or until done, stirring to crumble. Add onions, soy sauce, and sesame oil; cook 30 seconds. Stir in coleslaw, and cook 30 seconds or until cabbage wilts, stirring frequently.
Combine 3 tablespoons water and cornstarch in a small bowl. Add cornstarch mixture to pork mixture; cook 1 minute, stirring constantly. Remove from heat; cool to room temperature.
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon 1 scant tablespoon pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place on a baking sheet in a single layer (cover loosely with a towel to prevent drying). When all skins are filled, remove towel and cover with plastic wrap; freeze until firm. Place in zip-top plastic bags, and freeze for up to 3 months.
Arrange the frozen pot stickers in a single layer on a baking sheet; cover with plastic wrap, and thaw in refrigerator overnight.
Heat peanut oil in a large nonstick skillet over medium heat. Arrange pot stickers in pan in a single layer; cook 2 minutes or until browned on bottom. Add 1 cup water to pan; cover and cook 5 minutes. Uncover and cook until liquid evaporates, about 2 minutes. Serve immediately.
Nutritional Information
Calories: 118; Fat: 3.9g (Saturated fat: 1.1g; Monounsaturated fat: 0.8g; Polyunsaturated fat: 0.6g); Protein: 7g; Carbohydrate: 14g; Fiber: 1.1g; Cholesterol: 17mg; Iron: 0.7mg; Sodium: 190mg; Calcium: 8mg
Cooking Light NOVEMBER 2006
Monday, August 15, 2011
Green-Chile Ravioli
D and I looked at this recipe and decided to try it. He thought it needed chicken. I thought the sauce needed to be cold. We still decided to try it.
He made the ravioli just the way it said. The sauce, he cooked up a chicken breast seasoned with Southwest Seasoning and diced it up. He took the vinegar out of the sauce and substituted one of the cans of diced tomatoes with Rotel.
The taste was pretty good. We still think the sauce needs tweaking, but we definitely liked it enough to have again. Next time we will have with yellow rice because the sauce had some juice in it that needed to be soaked up. When having for lunch the next day, I definitely liked the sauce cold.
Green-Chile Ravioli
YIELD: 4 servings (serving size: 4 ravioli and 3/4 cup sauce)
COURSE: Appetizers, Hors d'Oeuvres, Main Dishes
Ingredients
Ravioli:
1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
1/4 cup minced green onions
1/2 teaspoon black pepper
1 (4.5-ounce) can chopped green chiles, undrained
1 large egg white
16 won ton wrappers
1 teaspoon cornstarch
Cooking spray
1/3 cup fat-free, less-sodium chicken broth
Sauce:
1/2 cup minced fresh cilantro
2 tablespoons balsamic vinegar (didn't use)
2 (14.5-ounce) cans diced tomatoes, drained (used 1 can of diced and 1 can Rotel)
1 (15-ounce) can black beans, rinsed and drained
Preparation
To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about 1 tablespoon green chile mixture into the center of each wrapper. Brush edges of wrapper with water, and bring 2 opposite corners together. Press the edges together firmly with fingers, forming a triangle. Place the ravioli on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ravioli, and cook for 2 minutes on each side or until lightly browned. Add broth; cook, covered, 1 minute. Remove ravioli with a slotted spoon. Keep warm.
To prepare the sauce, combine cilantro, vinegar, tomatoes, and black beans in a large saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated. Spoon sauce over ravioli.
Nutritional Information
Calories: 329; Fat: 7.3g; (Saturated fat: 3.5g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 1g); Protein: 21.6g; Carbohydrate: 46.6g; Fiber: 5.7g; Cholesterol: 21mg; Iron: 4.7mg; Sodium: 1341mg; Calcium: 331mg
Cooking Light DECEMBER 2000
He made the ravioli just the way it said. The sauce, he cooked up a chicken breast seasoned with Southwest Seasoning and diced it up. He took the vinegar out of the sauce and substituted one of the cans of diced tomatoes with Rotel.
The taste was pretty good. We still think the sauce needs tweaking, but we definitely liked it enough to have again. Next time we will have with yellow rice because the sauce had some juice in it that needed to be soaked up. When having for lunch the next day, I definitely liked the sauce cold.
Green-Chile Ravioli
YIELD: 4 servings (serving size: 4 ravioli and 3/4 cup sauce)
COURSE: Appetizers, Hors d'Oeuvres, Main Dishes
Ingredients
Ravioli:
1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
1/4 cup minced green onions
1/2 teaspoon black pepper
1 (4.5-ounce) can chopped green chiles, undrained
1 large egg white
1 teaspoon cornstarch
Cooking spray
1/3 cup fat-free, less-sodium chicken broth
Sauce:
1/2 cup minced fresh cilantro
2 tablespoons balsamic vinegar (didn't use)
2 (14.5-ounce) cans diced tomatoes, drained (used 1 can of diced and 1 can Rotel)
1 (15-ounce) can black beans, rinsed and drained
Preparation
To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about 1 tablespoon green chile mixture into the center of each wrapper. Brush edges of wrapper with water, and bring 2 opposite corners together. Press the edges together firmly with fingers, forming a triangle. Place the ravioli on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ravioli, and cook for 2 minutes on each side or until lightly browned. Add broth; cook, covered, 1 minute. Remove ravioli with a slotted spoon. Keep warm.
To prepare the sauce, combine cilantro, vinegar, tomatoes, and black beans in a large saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated. Spoon sauce over ravioli.
Nutritional Information
Calories: 329; Fat: 7.3g; (Saturated fat: 3.5g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 1g); Protein: 21.6g; Carbohydrate: 46.6g; Fiber: 5.7g; Cholesterol: 21mg; Iron: 4.7mg; Sodium: 1341mg; Calcium: 331mg
Cooking Light DECEMBER 2000
Friday, August 12, 2011
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
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
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
Wednesday, August 10, 2011
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
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 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
Tuesday, August 9, 2011
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
Nutritional Information
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 salt1 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.
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
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
Monday, August 8, 2011
Poblano Chorizo Potato Salad
So I saw this recipe on the Homesick Texan's Blog and immediately decided I had to have it. I emailed D the recipe and he went, "As a side or a meal?" It never occurred to me to have it as a meal, so I checked the NI and yeah, we could have it as a meal.
D made it. He put green onions in it because what potato salad doesn't have green onions (he actually had them cut up before he looked at the directions). The other ingredients we used at in the ingredient list.
The result...spicy goodness. It may have needed some more mayonnaise (what doesn't?). We didn't have a side. Will have again.
Poblano Chorizo Potato Salad
Ingredients:
2 poblano chiles
2 pounds red potatoes, cubed
1/2 pound Mexican chorizo, cooked and crumbled
2 cloves garlic, minced
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons lime juice, plus more to taste
2 tablespoons mayonnaise (Hellmann's Reduced Fat)
2 tablespoons sour cream (Kroger Reduced Fat)
Salt and pepper, to taste
Cotija cheese, for serving (didn't use)
Added Green onions (didn't add to the Nutritional Information)
Method:
Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice.
Meanwhile, place the potatoes in a pot and cover with cold, salted water. On medium heat, bring to a boil and then cook until tender, about 20 minutes. Drain and rinse with cold water.
Mix together the diced chiles, cooked potatoes, cooked chorizo, garlic, cilantro, cumin, cayenne, lime juice, mayonnaise and sour cream. Adjust seasonings and add salt and pepper to taste.
Can serve either warm or chilled. When serving, top with crumbled Cotija cheese.
Yield: 8 servings (or 4)
Nutritional Information (4 Servings with my Ingredients, from Sparkpeople)
Calories: 522; Total Fat: 29.8g (Saturated Fat: 12.0g; Polyunsaturated Fat: 3.4g; Monounsaturated Fat: 11.2g); Cholesterol: 67.8mg; Sodium: 1,022.8mg; Potassium: 1,294.6mg; Total Carbohydrate: 41.1g; Dietary Fiber: 4.3g;Protein: 22.2g
D made it. He put green onions in it because what potato salad doesn't have green onions (he actually had them cut up before he looked at the directions). The other ingredients we used at in the ingredient list.
The result...spicy goodness. It may have needed some more mayonnaise (what doesn't?). We didn't have a side. Will have again.
Poblano Chorizo Potato Salad
Ingredients:
2 poblano chiles
2 pounds red potatoes, cubed
1/2 pound Mexican chorizo, cooked and crumbled
2 cloves garlic, minced
1/4 cup chopped cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons lime juice, plus more to taste
2 tablespoons mayonnaise (Hellmann's Reduced Fat)
2 tablespoons sour cream (Kroger Reduced Fat)
Salt and pepper, to taste
Cotija cheese, for serving (didn't use)
Added Green onions (didn't add to the Nutritional Information)
Method:
Roast the poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice.
Meanwhile, place the potatoes in a pot and cover with cold, salted water. On medium heat, bring to a boil and then cook until tender, about 20 minutes. Drain and rinse with cold water.
Mix together the diced chiles, cooked potatoes, cooked chorizo, garlic, cilantro, cumin, cayenne, lime juice, mayonnaise and sour cream. Adjust seasonings and add salt and pepper to taste.
Can serve either warm or chilled. When serving, top with crumbled Cotija cheese.
Yield: 8 servings (or 4)
Nutritional Information (4 Servings with my Ingredients, from Sparkpeople)
Calories: 522; Total Fat: 29.8g (Saturated Fat: 12.0g; Polyunsaturated Fat: 3.4g; Monounsaturated Fat: 11.2g); Cholesterol: 67.8mg; Sodium: 1,022.8mg; Potassium: 1,294.6mg; Total Carbohydrate: 41.1g; Dietary Fiber: 4.3g;Protein: 22.2g
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