Italian Chopped Salad for Two

So I love Italian Subs, and this reminded me of a sub without the bread.  It is a little high in calories, but definitely worth it.  You could easily make this 3 portions.

Italian Chopped Salad for Two

Photo by ALB

From Pinch and Swirl

Ingredients
For the dressing:
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 small clove garlic, minced
1 teaspoon minced shallot
1/2 teaspoon dried Italian seasoning
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper

For the salad:
1 15 ounce can cannellini beans, drained
1 head romaine lettuce, chopped
2 ounces Pecorino Romano or provolone cheese, diced small
3 ounces salami, sliced into thin ribbons
6 oil packed sun dried tomatoes, coarsely chopped
12 kalamata olive, pitted and coarsely chopped (didn't use)
Added 4 Pepperoncinis

Instructions
To make the dressing:
In a medium bowl, whisk together vinegar, mustard, garlic, shallot and Italian seasoning. Slowly drizzle in olive oil, whisking constantly. Season to taste with salt and freshly ground black pepper.

For the salad:
Place cannelini beans in a large salad bowl. Add dressing and gently stir to combine. Let stand 10 minutes. Add chopped romaine to beans and toss gently to incorporate beans and coat lettuce with dressing. Sprinkle remaining ingredients over and serve.

Nutritional Information (from My Fitness Pal the way I ate it)
Calories: 692; Total: Fat 42 g; Saturated Fat: 13 g; Monounsaturated Fat: 19 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 63 mg; Sodium: 2233 mg; Potassium: 1150 mg; Total Carbohydrate: 49 g; Dietary Fiber: 17 g; Sugars: 9 g; Protein: 34 g

Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts

So I guess technically this should be called Fusilli with Spicy Italian Sausage, Broccoli Rabe. and Walnuts, because that's what D made.  Our Kroger, in a mind baffling move doesn't sell linguine or orecchiette.  So we make do with what we can get.

Overall, this was very good.  The tang from the cheese and the crunch from the walnuts made it a little different from your basic pasta, spinach and sausage dish.

We would have again. We had a with a Caesar Salad.

Orecchiette with Turkey Sausage, Broccoli Rabe, and Walnuts

Photo by ALB

Warming winter flavors unite to create this simple and elegant weeknight dish.

Yield: Serves 4 (serving size: about 1 1/2 cups)

Ingredients
6 ounces uncooked orecchiette pasta (we used 8 oz of fusili)
5 teaspoons olive oil, divided (used cooking spray)
1/4 cup finely chopped walnuts
8 ounces sweet turkey Italian sausage, casings removed (used Spicy Pork Italian Sausage)
3 garlic cloves, minced
1 bunch broccoli rabe (about 12 ounces), trimmed and coarsely chopped
1 tablespoon grated lemon rind
1 teaspoon fresh lemon juice
1/4 teaspoon crushed red pepper
Added 1 tsp of butter
3 ounces goat cheese, crumbled (about 3/4 cup)

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Reserve 1 cup cooking liquid; drain.

2. While pasta cooks, heat 1 teaspoon oil in a skillet over medium-high heat (didn't use oil). Add walnuts; cook 2 minutes, stirring occasionally. Transfer walnuts to a plate.

3. Add remaining 4 teaspoons oil and sausage to pan (used cooking spray); cook 6 minutes, stirring to crumble sausage. Add garlic, broccoli rabe, and 1/2 cup reserved pasta water; cook 2 minutes, stirring occasionally and scraping pan to loosen browned bits.

4. Add pasta, remaining 1/2 cup pasta water, walnuts, rind, juice, and red pepper and butter to pan; toss to combine. Sprinkle with cheese. Serve immediately.

Nutritional Information (with none of my changes)
Calories :424; Fat: 21 g; Sat fat: 5.9 g; Mono fat: 7.7 g; Poly fat: 5.8 g; Protein: 24 g; Carbohydrate: 37 g; Fiber: 2 g; Cholesterol: 57 mg; Iron: 3 mg;   Sodium: 507 mg; Calcium: 83 mg

Nutritional Information (with my changes)
Calories: 587; Fat: 15 g; Sat fat: 6 g; Mono fat: 3 g; Poly fat: 5 g; Protein: 19 g; Carbohydrate: 62 g; Fiber: 6 g; Cholesterol: 16 mg; Sodium: 151 mg

Cooking Light, NOVEMBER 2015

Beer-Braised Chicken Thighs with Cremini Mushrooms

So I love braised chicken. It's a comfort food.  D does too, but he isn't a big egg noodle fan.  So I try to put the noodles on the menu sparingly, but I love them too.

He made this.  It had a good salt bite, and the comforting feeling was definitely there.  Considering Atlanta hasn't seen the sun going on 9 days, this hit the spot.

We had with Oven Roasted Green Beans.

Beer-Braised Chicken Thighs with Cremini Mushrooms

Photo by ALB

A wide skillet and less liquid allow for a relatively short, intense braise--less than 20 minutes, compared to many hour-long versions.

Yield: Serves 4 (serving size: 1 chicken thigh, 1/2 cup sauce, and 1/2 cup noodles)

Ingredients
6 ounces uncooked no-yolk egg noodles
3 1/2 tablespoons all-purpose flour, divided
2 teaspoons chopped fresh thyme
1/4 teaspoon paprika
4 (6-ounce) bone-in chicken thighs, skinned
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 (8-ounce) package cremini mushrooms, halved
3/4 cup dark porter beer (used a Guinness Stout)
3/4 cup unsalted chicken stock (such as Swanson)
2 teaspoons Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley

Preparation
1. Cook egg noodles according to package directions, omitting salt and fat; drain.

2. Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to bag; seal. Turn to coat.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Remove chicken from flour mixture; discard flour mixture. Add chicken to pan; cook 4 minutes or until browned. Turn chicken; cook 2 minutes. Remove chicken from pan (chicken will not be cooked through). Add onion and mushrooms to pan; cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1 1/2 teaspoons flour, remaining 1/4 teaspoon salt, beer, stock, Worcestershire sauce, and pepper. Bring to a boil; cook 2 minutes. Return chicken to pan. Reduce heat and cook, partially covered, 15 minutes or until chicken is done. Sprinkle with parsley. Serve with noodles.

Nutritional Information
Calories: 475; Fat: 11.1 g; Sat fat: 2.3 g; Mono fat: 4.9 g; Poly fat: 2.1 g; Protein: 43 g; Carbohydrate: 45 g; Fiber: 4 g; Cholesterol: 162 mg; Iron: 4 mg; Sodium: 474 mg; Calcium: 42 mg

Cooking Light, NOVEMBER 2015

Baked Italian-Style Cauliflower

So when I first came across this recipe, I really thought it was a side dish.  And looking at it more closely, I saw it was a meal.  Then I thought it had a lot of cheese.  No.  Perhaps I should read recipes more closely, rather than make them up in my head.

So after all that, I decided we should have it.  When I was making the grocery list, I noticed it didn't have a full pound of ground beef.  I decided it needed to, only because we have a habit of putting a half pound of ground beef back in the freezer never to be heard from again, and thus it is a waste of money.

So anyway, D made this.  It pretty much tasted like meat sauce on top of cauliflower. It wasn't something I'd ever put together on my own, but it was pretty good.  The portions were huge.

We had with a salad, but really, at least I would have been fine with just the main dish.

Baked Italian-Style Cauliflower

Photo by ALB

Serves 4 (serving size: about 2 cups)
Hands-on: 28 Minutes
Total: 28 Minutes

Ingredients
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
6 ounces lean ground sirloin (we used 1 pound of 93/7)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
2 ounces pitted kalamata olives, coarsely chopped (we didn't use)
1 1/2 pounds cauliflower, cut into florets
Cooking spray
1 ounce French bread baguette, torn into 1-inch pieces (used bread crumbs)
1/4 cup (1 ounce) grated fresh pecorino Romano cheese

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add onion; sauté 4 minutes. Add garlic; sauté for 30 seconds, stirring constantly. Stir in beef. Sprinkle with salt and peppers, and sauté 3 minutes or until browned, stirring to crumble. Stir in sauce and olives.

2. Preheat broiler.

3. Steam cauliflower 4 minutes or until crisp-tender. Place cauliflower in an 11 x 7-inch broiler-safe baking dish coated with cooking spray; top with sauce mixture.

4. Place bread in a mini chopper; pulse until coarse crumbs form. Combine crumbs and cheese; sprinkle over cauliflower mixture. Broil 4 minutes or until browned.

Nutritional Information (without any modifications that we made)
Calories: 306; Fat: 14.9 g; Sat fat: 4.3 g; Mono fat: 7.8 g; Poly fat: 1.2 g; Protein: 16.3 g; Carbohydrate: 46.8 g; Fiber: 5.3 g; Cholesterol: 33.9 mg; Iron: 2.3 mg; Sodium: 667 mg; Calcium: 145 mg

Cooking Light, OCTOBER 2011

Chicken Avocado Patties

D had to go out of town last week, so I was left to my own devices. I told him I was having refried beans for dinner, but then I found this recipe, so I also decided to make something similar.

I changed the name from Burgers to Patties, because the way I am with Pizza is only with red sauce, else it is Shit on Bread, D is that way with Burgers. Without a bun, it isn't a burger. Fair enough.

Anyway I made these, and they were pretty good. I'm not the best cook so I used a food thermometer to determine if they were done enough. D had one when he got home from his trip, and he said, "Good job!"

I served with refried beans (from a can).

Chicken Avocado Patties

Photo by ALB

Serves: 4 Patties
Adapted from Laughing Spatula

Ingredients
1 pound ground chicken
1 large ripe avocado - cut into chunks
1 chopped clove of garlic
1/3 cup Panko crumbs
1 minced Serrano pepper
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 Cup chopped Cilantro
Cooking Spray 1 cup of Hot Pepper Shredded Cheese
1 cup Pico de Gallo

Instructions
Add all ingredients, through cilantro to a large bowl and toss gently.
Shape into desired size patties
Heat grill pan sprayed with cooking spray to on medium heat.
Place patties in pan. Cook for 7-9 minutes. Flip.
Cook 5 more minutes.
Add Cheese to each burger and let melt.
Remove from pan.
Top with Pico.
Serve.

Nutrition Facts from My Fitness Pal
Servings 4.0
Calories: 353; Total Fat: 19 g; Saturated Fat: 8 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 145 mg; Sodium: 1054 mg; Potassium: 631 mg; Total Carbohydrate: 11 g; Dietary Fiber: 3 g; Sugars: 2 g; Protein: 37 g

Chile Verde Con Carne (Beef Green Chili)

So D and I went to a Hatch Chile Festival earlier in the month. We ended up buying some bags of chiles. And we found a beef chile and a pork chile. So this is the beef chile.

I think I like pork green chili better than beef, in general. This particular chili reminded me of Homesick Texan's Green Chili, just with beef instead of pork. The beef was a little chewier, whereas I like the texture of pork better.

D made this on the stovetop, not the crockpot.

I think we'll just stick to her Pork Green Chili.

Chile Verde Con Carne (Beef Green Chili)

Photo by ALB

Yield: 8 1-Cup Servings
Adapted from Lisa Fain, Homesick Texan

Ingredients
1 pound (about 7) Hatch chiles (could use Anaheim)
1/2 pound (about 3) poblano chiles
3 jalapeño chiles (used 4 chiles in crock pot)
3 pounds chuck roast, cut into 1-inch cubes
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon bacon grease or vegetable oil
1 medium yellow onion, diced
6 cloves garlic, minced
4 cups chicken broth (3 cups if using a slow cooker)
1/2 pound fresh tomatillos, husks removed and cut in half
1 cup chopped cilantro
1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon ground allspice
2 tablespoons masa harina (used corn meal)
1 tablespoon freshly squeezed lime juice
Sour cream, for serving (not in nutritional information)
Cilantro, for serving(not in nutritional information)
Warm tortillas, for serving (didn't use)
Tortilla chips, for serving (didn't use)

Instructions
Roast the Anaheim, poblano, and jalapeños chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. When done, take the chiles out of the bag and gently rub off the skin of each chile. Remove the stems and seeds, and then dice.

Meanwhile, sprinkle the beef with the salt and pepper. Heat the bacon grease or oil on medium-low in a large heavy pot, such as a Dutch oven, and then working in batches brown the beef on all sides. This should take about 5-7 minutes per batch. If using a slow cooker, after the beef has browned, remove it from the pot and place in the slow cooker. If using the Dutch oven, place the browned beef into a large mixing bowl.

Once the beef has been browned, leaving the heat on medium-low, add the onions to the pot and cook until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds.

If using the large pot to cook the beef green chili, pour into the pot the chicken broth, and then scrap the bottom of the pot to incorporate all the cooked bits into the broth. Add the chopped chiles, the cooked beef, the tomatillos, half of the chopped cilantro, cumin, oregano, and allspice to the pot.

Bring to a boil and then turn the heat down to low and simmer uncovered for 3 hours or until the beef is fork tender. At this time, add the remaining cilantro and then taste and adjust seasonings. Mix the masa harina with 1/4 cup of water and then stir into the pot until well combined. Continue to cook for 30 more minutes and then add the lime juice. Serve warm with sour cream, cilantro, warm tortillas and/or tortilla chips.

If using a slow cooker, transfer the onions and garlic from the pot into the slow cooker. Leaving on the heat, pour into the Dutch oven the chicken broth, and then scrape the bottom of the pot to incorporate all the cooked bits into the broth. Pour the broth into the slow cooker and add the chopped chiles, the tomatillos, half of the chopped cilantro, cumin, oregano, and allspice. Cover the slow cooker and cook on high for 4 hours or low for 6.

After it’s cooked on high for 4 hours or low for 6, remove the lid from the slow cooker and stir in the remaining cilantro. Taste and adjust seasonings. Mix the masa harina with 2 tablespoons of water and then stir into the pot until well combined. Continue to cook 30 more minutes uncovered and then stir in the lime juice. Serve warm with sour cream, cilantro, warm tortillas and/or tortilla chips.

Notes:
If you can’t find fresh Anaheim or poblano chiles, I would substitute 28-ounces canned chopped green chiles, drained. If you can’t find fresh tomatillos, I would substitute 1 (11-ounce) can of tomatillos, drained and cut in half.

Nutrition Facts (from MyFitnessPal)
Amount Per Serving
Calories: 376; Total Fat: 14 g; Saturated Fat: 4 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 1 g; Trans Fat: 0 g; Cholesterol: 121 mg; Sodium: 641 mg; Potassium: 850 mg; Total Carbohydrate: 12 g; Dietary Fiber: 3 g; Sugars: 3 g; Protein: 47 g

Braised Chicken Thighs with Wild Rice Pilaf

I love braised chicken.  It is typically flavorful, and moist.  A good comfort food.

This recipe needs tweaking, however. It is a bit on the bland side.  It needed more salt, and perhaps more thyme.  It did call for a tablespoon of fresh thyme.  I got to about 1 teaspoon, and decided that must be a typo.  I put in another teaspoon of dried, but I think that is where the blandness came from.  And we used salted chicken broth, as well.  So more salt and thyme, next time.

The texture was really good.  The walnuts added an unexpected crunch.

It did pick up flavor the next day.  Since we used 1 pound of Brussels Sprouts, we didn't have a side.

Braised Chicken Thighs with Wild Rice Pilaf

Photo by ALB

Browning the meat in the pan first adds all that roasted chicken flavor to the pilaf. The Brussels sprouts and chicken thighs slowly braise as the rice cooks--a protein, vegetable side, and starch all in one pan. Sweet golden raisins and cider vinegar balance out the other hearty, earthy flavors in the dish.

Yield: Serves 4 (serving size: 1 chicken thigh and about 1 cup rice mixture)

Ingredients
1/4 cup walnut halves
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken thighs
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup uncooked wild rice (such as RiceSelect) (used brown, because we had it)
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/4 cup chopped celery
1 tablespoon chopped fresh thyme
1 1/2 cups unsalted chicken stock (such as Swanson)
1 cup water
1/4 cup golden raisins (didn't use)
8 ounces Brussels sprouts, trimmed and halved (used 16 oz)
1 tablespoon cider vinegar

Preparation
1. Heat a large skillet over medium-high heat. Add walnuts; cook 5 minutes or until toasted, stirring occasionally. Remove walnuts from pan; coarsely chop.

2. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes or until browned. Turn and cook 3 minutes. Place chicken on a plate (chicken will not be cooked through). Add rice, onion, carrot, celery, and thyme to pan; cook 3 minutes, stirring to coat rice. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, stock, and 1 cup water, scraping pan to loosen browned bits. Reduce heat to low; cover and simmer 45 minutes. Return chicken thighs to pan, nestling them into rice mixture. Top with raisins and Brussels sprouts. Return to a simmer; cover and cook 12 minutes or until liquid is absorbed and chicken is done. Place chicken on a platter. Stir walnuts and vinegar into rice mixture. Serve rice mixture with chicken.

Nutritional Information
Amount per serving
Calories 503 Fat 15.2 g Satfat 2.7 g Monofat 5.5 g Polyfat 5.3 g Protein 44 g Carbohydrate 49 g Fiber 7 g Cholesterol 162 mg Iron 4 mg Sodium 476 mg Calcium 87 mg

Cooking Light, MARCH 2015

Pita Sandwiches with Grilled Beef and Lemon-Tahini Sauce

So Weber.com, send the Recipe of the Week every Friday.  It was odd they sent one the day I was craving hummus and Greek Food.  I sent the recipe to D and he said ok.

We tweaked a couple of things because we weren't going to buy bulger just for this recipe.  So we decided to use breadcrumbs.  He used really lean beef, so he added an egg, to keep the patties together.  Overall, it was really good and I would gladly have again.

We had with a Greek Salad.


Pita Sandwiches with Grilled Beef and Lemon-Tahini Sauce

Photo by ALB

Recipe adapted from Jamie Purviance, from Weber.com

Serves: 4
Prep time: 25 minutes
Grilling time: 9 to 11 minutes

Ingredients
Patties
1/3 cup bread crumbs
1 egg
1 pound lean ground beef
1/2 yellow onion, about 8 ounces, minced or grated
2 tablespoons finely chopped fresh Italian parsley leaves
2 tablespoons chopped fresh chives
1-1/2 teaspoons chopped fresh thyme leaves
1-1/4 teaspoons kosher salt
3 garlic cloves, minced or pushed through a press
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon freshly ground black pepper

Sauce
1/2 cup plain fat-free Greek yogurt
1/4 cup tahini
4 teaspoons fresh lemon juice
1 medium garlic clove, minced or pushed through a press
1/4 teaspoon kosher salt

1 medium cucumber, peeled and thinly sliced crosswise
1/2 cup thinly sliced red onion
4 whole pita pockets (standard size)
Added tomato

Preparation
1. Mix all the patty ingredients, and then gently form eight patties of equal size in an oval shape, each 2½ to 3 inches wide and about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

2. In a small bowl whisk the sauce ingredients until smooth and the tahini is thoroughly incorporated.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. Grill the patties over direct high heat, with the lid closed, until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last minute of grilling time, toast the pitas over direct heat until slightly puffed (making them easier to stuff), turning once.

5. Cut the pitas crosswise in half and place a dollop of the sauce inside each. Then add a patty, cucumber slices, and onion. Top with additional sauce and serve right away.

Nutrition Facts (from MyFitnessPal)
Amount Per Serving
Calories: 557; Total Fat: 23 g; Saturated Fat: 6 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 123 mg; Sodium: 830 mg; Potassium: 460 mg; Total Carbohydrate: 49 g; Dietary Fiber: 6 g; Sugars: 11 g; Protein: 38 g

Cheesy Skillet Gnocchi

We actually had this recipe last year.  However, we were both sick, so neither of us remembered it very well.  So we tried it again.

It reminded me of Spaghetti with Simple Sauce.  It was pretty good, and we both liked it.

Will have again. We had with Caesar Salad.

Cheesy Skillet Gnocchi

Photo by ALB

Yield: Serves 4 (serving size: about 3/4 cup)

Ingredients
2 teaspoons extra-virgin olive oil
1 (16-ounce) package prepared whole-wheat gnocchi
4 ounces mild Italian sausage, casings removed (used Spicy)
1 1/2 cups chopped tomato
2 garlic cloves, sliced
1/4 cup unsalted chicken stock (such as Swanson)
2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
1/4 cup chopped fresh basil

Preparation
1. Preheat broiler to high.

2. Heat a large ovenproof skillet over medium heat. Add oil; swirl. Add gnocchi; cook 7 minutes or until lightly browned, stirring occasionally. Place gnocchi in a large bowl. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Add sausage to gnocchi. Add tomato and garlic to pan; cook 2 minutes, stirring occasionally. Add gnocchi mixture and stock to pan; sprinkle with cheese. Place pan in oven; broil 2 minutes or until cheese is melted and lightly browned. Sprinkle with basil.

Nutritional Information
Amount per serving
Calories: 301; Fat: 8.6 g; Sat fat: 2.8 g; Mono fat: 3.4 g; Poly fat: 0.5 g; Protein: 14 g; Carbohydrate: 40 g; Fiber: 8 g; Cholesterol 16 mg; Iron: 4 mg; Sodium: 691 mg; Calcium: 128 mg

Cooking Light, OCTOBER 2014