Egg Roll Noodle Bowl

I showed this recipe to D and he said yes.  It looked pretty easy to make (I would have bought shredded coleslaw mix to make it easier but he used the food processor).  The portions were huge!  It needed a little bit of soy sauce and chile garlic sauce, but doesn't everything?  Would have again


Egg Roll Noodle Bowl

Photo by ALB

Amended from Taste of Home

TOTAL TIME:
Prep/Total Time: 30 min
YIELD:4 servings

Ingredients
1 tablespoon sesame oil
1/2 pound ground pork (used 1 pound)
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles (used 8 oz)
3 green onions, thinly sliced
Additional soy sauce, optional

Directions
1. In a large skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.

2. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

Yield: 4 servings (1-1/2 cups)

Nutritional Facts (from Taste of Home with no changes)
1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

11 Smart Points (my additions/subtractions at 5 servings of 1-1/2 Cups) 

North-African Spiced Chicken with Roasted Cauliflower

I got this recipe from M, who happened to post it on Facebook one night, while I was scrolling through.  Actually, she posted all the ingredients and I asked her for the recipe.
Anyway she took a picture of the recipe and D made it.

We agreed with M, that it needed more spice.  But for how easy D said it was, we could have again.  The original recipe called for carrots, but carrots on their own are gross so we used cauliflower.

North-African Spiced Chicken with Roasted Cauliflower

Photo by ALB

Ingredients
1 TBSP Ancho chile powder
2 teaspoons ground caraway seeds
2 teaspoons ground coriander seeds
1 1/2 teaspoons ground cumin seeds
1 teaspoon coarse black pepper
1 1/2 teaspoons kosher salt
1 TBSP extra-virgin olive oil
4 chicken hindquarters (1.5 pounds)
1 head of cauliflower
Grated zest and juice of 1 lemon
1/4 cup fresh cilantro leaves

Preparation
Preheat oven to 400.

Combine spices through salt and rub evenly over the chicken

Heat a large oven-proof skillet over medium-high heat.  Add the olive oil and swirl to coat the bottom of the skillet.  Add the chicken and cook until browned, turning, once, about 10 minutes.

Remove the chicken from the skillet and set aside on a plate. Add the cauliflower and 1- 2 TBSP of lemon juice to the skillet, scraping up and browned bits stuck to the pan. Place the chicken in the skillet. Transfer the skillet to the oven and roast for about 30 minutes, or until the internal temperature of the chicken is 180 and the cauliflower is just tender.

Drizzle the remaining lemon juice over the chicken and cauliflower. Sprinkle with the lemon zest and the cilantro just before serving.

Shrimp and Black Bean Tacos

These were very easy. That aside, they need some tweaking, but because they were easy, they will get it.

First we used white rice because that's what we had. Second, we combined the rice and beans.  We decided after the fact they needed some seasoning (see my additions for next time).

We had with a southwest salad.

Shrimp and Black Bean Tacos

Photo by ALB

YIELD Serves 4 (serving size: 2 tacos)

A little bit of the black bean liquid brings the chunky mash together. The mash also helps to hold all the filling in place.

Ingredients
2 teaspoons canola oil (didn't use)
3/4 pound medium shrimp, peeled and deveined
1 1/2 teaspoons ground cumin, divided
1/8 teaspoon ground red pepper
1 (15-oz.) can unsalted black beans
1/2 teaspoon chili powder
8 (6-in.) corn tortillas
1 cup hot cooked brown rice (used 1 cup cooked white rice)
1/2 cup fresh pico de gallo
1/4 cup sliced green onions
1 ripe avocado, thinly sliced
Fresh cilantro leaves
(Next time, lime juice, 1/4 C cilantro, 1/2 tsp salt)

Preparation
Heat oil in a large nonstick skillet over medium-high. Add shrimp, 1 teaspoon cumin, and pepper; cook 5 minutes or until done, stirring occasionally. Remove shrimp from pan. Drain beans in a colander over a bowl, reserving 2 tablespoons liquid. Add beans (didn't do), reserved liquid (didn't do), 1/2 teaspoon cumin, and chili powder to pan; cook 3 minutes, mashing beans with a fork.

(Heated beans and added the Cup of rice mixing everything with the reserve liquid...add some lime juice, 1/4 C cilantro and 1/2 tsp salt next time).

Working with 1 tortilla at a time, heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side (or microwave those suckers). Divide bean (and rice mixture), rice, shrimp, pico, onions, and avocado evenly among tortillas. Garnish with cilantro leaves; serve immediately.

NUTRITION INFORMATION (from CL)
Calories: 408; Fat: 11 g; Sat fat: 1 g; Mono fat: 4.9 g; Poly fat: 2.2 g; Protein: 22 g; Carbohydrate: 61 g; Fiber: 11 g;Cholesterol: 107 mg; Iron: 2 mg; Sodium: 323 mg; Calcium: 138 mg; Sugars: 4 g

10 Smart Points (my additions/subtractions)

Cooking Light, DECEMBER 2016

BBQ Beef-Stuffed Potatoes

D and I decided to make this.  We typically make 1 crockpot meal a week.  We both thought the potatoes in the crockpot was weird, so D was going to microwave them. However I was home so I baked them in the oven.

The result was pretty good. The BBQ won't win any contest, but again, another comfort food that is perfect and ready when you get home.  Working from home, the smell will make you hungry all day.

We cut the recipe to 4. It made big portions. (Even though I baked the potatoes, I still used the salt and oil, so I counted it for my nutritional purposes

BBQ Beef-Stuffed Potatoes

Photo by ALB

ACTIVE TIME: 15 mins; TOTAL TIME: 8 hrs, 15 mins
YIELD: Serves 6 (we got 4)

Be sure to wrap the potatoes in parchment paper; foil can add a metallic taste to the dish. (we baked out potatoes in the oven an hour before eating).

Ingredients
1/4 cup dark brown sugar
3 tablespoons unsalted tomato paste
2 tablespoons reduced-sodium Worcestershire sauce
1 tablespoon chili powder
1 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons black pepper, divided
1 1/2 pounds boneless chuck roast, trimmed
1 1/2 cups vertically sliced red onion
Cooking spray
6 (4-oz.) russet potatoes (used 4)
2 teaspoons olive oil (used 1 TBSP)
3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
6 tablespoons light sour cream
1/4 cup sliced green onions

Preparation
Combine brown sugar, tomato paste, Worcestershire sauce, chili powder, 1 teaspoon salt, and 3/4 teaspoon pepper in a small bowl; rub generously over roast.

Place red onion slices in bottom of a 5- to 6-quart slow cooker coated with cooking spray; top with roast.

Rub potatoes with oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap each potato in parchment paper; arrange on top of roast. (didn't do)

Cover and cook on LOW 8 hours or until tender. (baked potatoes in the oven for 1 hour with no type of wrap (with the salt and oil) or in the microwave)

Unwrap potatoes; split lengthwise, cutting to but not through the other side. Shred roast with 2 forks, and stir to combine with onion mixture.

Top each potato with 1/2 cup beef mixture, 2 tablespoons cheese, 1 tablespoon sour cream, 2 teaspoons green onions, and 1/4 teaspoon pepper.

NUTRITION INFORMATION (as written from CL, 6 Servings)
Calories: 385; Fat: 12.7 g; Sat fat: 6.1 g; Mono fat: 4.9 g; Poly fat: 0.7 g; Protein: 32 g; Carbohydrate: 37 g; Fiber: 3 g; Cholesterol: 92 mg; Iron: 4 mg; Sodium: 687 mg; Calcium: 173 mg; Sugars: 12 g

16 Smart Points (4 servings, my calculation)

Cooking Light, DECEMBER 2016

Chicken and Butternut Gnocchi

I got the January Cooking Light, and D and I found some good recipes in it.

This was one.  First, the sage really tied it together. It's not an herb we use a lot, but is a comfort food herb, if that makes sense.  Second, the portions were a decent size.

I think it was easy to make.  I didn't hear D make too many comments from the kitchen.  I would have again.  He said the flavor picked up the next day. I thought it lost a little. Either way, we both cleaned our plates.

D didn't think it needed chicken broth, so he didn't use it.  He also didn't use the oil.

Chicken and Butternut Gnocchi

Photo by ALB

ACTIVE TIME: 15 mins; TOTAL TIME: 30 mins
YIELD: Serves 4 (serving size: about 1 1/4 cups)

Prepared gnocchi doesn't require boiling; it can go right in the pan.

Ingredients
2 tablespoons olive oil, divided (didn't use)
4 (6-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces
3 cups (1/2-in.) cubed peeled butternut squash
1/2 cup chopped yellow onion
1 (12-oz.) pkg. whole-wheat gnocchi (used 16 oz Italian gnocchi)
3/4 cup unsalted chicken stock (such as Swanson) (didn't use once, used the other time)
2 tablespoons prepared refrigerated pesto
2 teaspoons chopped fresh sage
1/2 teaspoon chopped garlic
5 ounces baby spinach, chopped
1 ounce Parmesan cheese, grated (about 1/4 cup)

Preparation
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.

Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes. Add squash mixture to chicken. Add gnocchi to pan; cook 2 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.

NUTRITION INFORMATION (from CL)
Calories: 526; Fat: 19.3 g; Sat fat: 4.5 g; Mono fat: 9.7 g;  Poly fat: 2.6 g; Protein: 43 g; Carbohydrate: 44 g; Fiber: 9 g; Cholesterol: 165 mg; Iron: 6 mg; Sodium: 748 mg; Calcium: 202 mg; Sugars: 4 g

11 Smart Points (based on my additions/subtractions)
It's 11 SP with no fat chicken broth, as well.

Cooking Light, DECEMBER 2016

Toffee, Peanut Butter and Caramel Cookie Bars

So I found this recipe sometime between September and November, and they have been talking to me.  Since I don't like having sweets in the house, I thought I'd make them for Thanksgiving, except it was just me and D.  Then I thought I would make them for my work's cookie swap, but someone was diagnosed with meningitis and the days after, I noticed how many women don't wash their hands after using the rest room.  So I didn't want to participate in the Great Meningitis Cookie Swap.

Christmas rolled around and my back started acting up, so cheesecake was out (requires getting out of a chair a lot).  So back to these.

They were really simple to make.  But man was the pan heavy!   I was going to only eat just 1.  I ate 4 over the week. I gave 2 away.  D had some. My brother had some. My dad had some.

I would make again.

I used my hand mixer (seriously, am I the only person who finds a hand mixer easier to use than the Kitchen Aid Heavy As Shit Stand Mixer?).  The butter/sugar takes a bit to blend that way.

Toffee, Peanut Butter and Caramel Cookie Bars

Photo by ALB

Ingredients
12 Tablespoons salted butter, softened
2 c light brown sugar (or dark...whatever you have)
½ c creamy peanut butter (or crunchy...whatever you have)
2 eggs, room temperature
1 Tablespoon vanilla
2 c all-purpose flour
1 c old fashioned oats (not quick cooking)
2½ tsp baking powder
1 tsp salt (used Kosher...it's what I had)
2 cups chocolate chips (semi-sweet)
1 cup Reese's peanut butter chips
1 cup Heath toffee bits
Cooking Spray

Caramel Filling
11 oz bag Kraft caramel bits (or unwrapped caramel squares)- unwrapping them is a PITA
14 oz can sweetened condensed milk
4 Tablespoons butter, doesn't matter if it is softened

Instructions
Preheat oven to 350 degrees.

Line a 9x13 inch baking pan with nonstick foil (or spray the hell out of the pan with cooking spray).

Cream butter and sugar together in mixer. Add peanut butter and beat. Add eggs and vanilla.

Add flour, oats, baking powder, and salt.

Stir in chocolate chips, peanut butter chips and toffee.

Cookie Dough 

Press 2/3 of the cookie dough on the bottom of the pan.

Place all filling ingredients in a microwave safe bowl and microwave in 30 second increments until smooth. Stir in between! (this took 5 30 second/stir increments for me)

Pour caramel mixture evenly over the dough.

Drop the remaining dough on top using your hands. (Like a crumble, a little here, a little there)

Ready for the Oven

Bake for about 30 minutes (mine were 35... next time I'm trying 33).

Fresh out of the Oven

Let cool completely and cut into bars.

From Hugs and Cookies XOXO, with my comments

Slow-Cooker Barbacoa

So in an effort not to eat roller food/spend money out on food, D made this before we went to a beer festival.  I guess he put it on at 9am.  We got home at 8pm.  Then I forgot to put it in the refrigerator (it was on warm on the Crock Pot).  (I may have also had roller food).

So Sunday rolled around, and we decided to have it (after we put it in the refrigerator, and then heated it up).  It was dry, I'll admit, but I think that was the function of the cook and his helper. It also didn't shred, so D sliced it.

Anyway, except for being dry, it was really good.  A lot of flavor.  I liked it.

We had with refried beans, and served the meat taco-style. I forgot a picture.

Slow-Cooker Barbacoa

Serves 8

Ingredients
3 to 4-pound beef chuck roast
3 bay leaves
1 cup cider vinegar
juice of 2 limes
3 chipotle peppers in adobo sauce, drained
4 cloves garlic
1 tablespoon ground cumin
1 tablespoon dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cloves
1 cup chicken broth
flour tortillas
Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole

Preparation
Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Shred beef with 2 forks; return to juices in slow cooker. Serve on tortillas with desired toppings.

11 Smart Points (toppings not included)

Goosebury Patch, AUGUST 2013