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

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

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

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

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

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

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)

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