1 tablespoon olive oil
6 ounces hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
1 (8-ounce) can no-salt-added tomato sauce
1 cup uncooked small seashell pasta (about 4 ounces)
1/2 cup grated Romano cheese, divided
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley (optional)
Crushed red pepper (optional)
Heat the oil in a large saucepan over medium-high heat. Add sausage and garlic; sauté 2 minutes or until browned, stir-ring to crumble. Add water, broth, and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, pepper, and beans; bring to a boil. Cover, reduce heat, and simmer for 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle with 1/4 cup cheese. Garnish each serving with parsley and red pepper, if desired.
--Adapted from Cooking Light magazine
Wednesday, February 27, 2008
Pan-Fried Sole with Cucumber-Tomato Relish
This recipe originally called for balsamic vinegar. Unfortunately, it gave the salsa a brown dingy appearance. I changed the acid to lemon juice, since it already called for lemon rind. If you prefer a sweet flavor, you might prefer the balsamic vinegar.
2 cups quartered cherry tomatoes
3/4 cup finely chopped cucumber
1/3 cup finely chopped yellow bell pepper
3 tablespoons chopped fresh basil
2 tablespoons capers
1 1/2 tablespoons finely chopped shallots
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
4 (6-ounce) sole (or flounder) fillets, skinned
Combine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.
--Adapted from Cooking Light magazine
2 cups quartered cherry tomatoes
3/4 cup finely chopped cucumber
1/3 cup finely chopped yellow bell pepper
3 tablespoons chopped fresh basil
2 tablespoons capers
1 1/2 tablespoons finely chopped shallots
1 tablespoon lemon juice
2 teaspoons grated lemon rind
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
4 (6-ounce) sole (or flounder) fillets, skinned
Combine first 8 ingredients in a bowl; stir in 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork. Serve with salsa.
--Adapted from Cooking Light magazine
Tuesday, February 26, 2008
Garlic Fries
This made Cooking Light's Best Recipe collection, and it's easy to see why. Wow, these things are incredible. Easily the best oven fries I've ever had. Just a note though, make sure and use some nonstick aluminum foil when you bake them, because these things stick like glue to regular foil. Even with cooking spray, I was burning my fingers trying to peel them off. The finished product made up for the hassle though.
3 pounds peeled baking potatoes, cut into 1/4-inch-thick strips
4 teaspoons vegetable oil
3/4 teaspoon salt
Cooking spray
2 tablespoons butter
4 garlic cloves, minced (about 3 teaspoons)
2 tablespoons finely chopped fresh parsley
2 tablespoons freshly grated Parmesan cheese
Preheat oven to 400°.
Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.
Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.
Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately.
--Adapted from Cooking Light magazine
Chicken Cordon Bleu
Go easy on the oregano, unless you like the flavor. It can be overpowering.
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.
Bake at 350° for 28 minutes or until juices run clear and tops are golden.
--Adapted from Cooking Light magazine
1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces)
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray
Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray.
Bake at 350° for 28 minutes or until juices run clear and tops are golden.
--Adapted from Cooking Light magazine
Sunday, February 24, 2008
Mocha Pudding Cakes
1/4 cup unsalted butter, melted and cooled slightly
1 cup granulated sugar
3 large eggs, separated, at room temperature
1/3 cup Dutch process cocoa powder
2 tablespoons unbleached all-purpose flour
1/4 plus 1/8 teaspoons table salt
1 1/4 cups strong brewed coffee, at room temperature
1/3 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream (for serving)
Position rack in the center of the oven, and heat to 350. Butter eight 6 oz. ramekins and arrange them in a baking dish or roasting pan.
In a large bowl, whisk the melted butter with 2/3 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Add the cocoa, flour, and salt and pour in just enough of the coffee to whisk the flour smoothly into the egg yolk mixture. Then whisk the remaining coffee, along with the milk and vanilla, until smooth. The mixture will be very fluid.
Put the egg whites in a large bowl. Beat with an electric mixer on medium speed until soft peaks form. Reduce the speed on the mixer, and slowly sprinkle in the remaining 1/3 cup sugar. Scrape the sides of the bowl, and beat until the whites hold medium firm peaks.
Scrape 1/3 of the egg whites onto the egg yolk mixture, and whisk to combine. Gently fold in the remaining batter. The batter will be thin.
Portion the mixture evenly among the ramekins. The cakes will not rise much, so it is possible to fill to close to the top. Pull out the oven rack, and place the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are slightly puffed and, when touched with a finger, they feel spongy and bounce back a bit, but hold a slight indentation - 25 to 30 minutes.
Using tongs, carefully transfer the ramekins to a rack. Let cool at room temperature, and then refrigerate for at least 2 hours or up to 24 hours.
Serve with whipped cream.
--Adapted from fine Cooking - Chocolate magazine
1 cup granulated sugar
3 large eggs, separated, at room temperature
1/3 cup Dutch process cocoa powder
2 tablespoons unbleached all-purpose flour
1/4 plus 1/8 teaspoons table salt
1 1/4 cups strong brewed coffee, at room temperature
1/3 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream (for serving)
Position rack in the center of the oven, and heat to 350. Butter eight 6 oz. ramekins and arrange them in a baking dish or roasting pan.
In a large bowl, whisk the melted butter with 2/3 cup of the sugar and the egg yolks until smooth and light, about 1 minute. Add the cocoa, flour, and salt and pour in just enough of the coffee to whisk the flour smoothly into the egg yolk mixture. Then whisk the remaining coffee, along with the milk and vanilla, until smooth. The mixture will be very fluid.
Put the egg whites in a large bowl. Beat with an electric mixer on medium speed until soft peaks form. Reduce the speed on the mixer, and slowly sprinkle in the remaining 1/3 cup sugar. Scrape the sides of the bowl, and beat until the whites hold medium firm peaks.
Scrape 1/3 of the egg whites onto the egg yolk mixture, and whisk to combine. Gently fold in the remaining batter. The batter will be thin.
Portion the mixture evenly among the ramekins. The cakes will not rise much, so it is possible to fill to close to the top. Pull out the oven rack, and place the baking dish full of ramekins on the rack. Pour warm water into the dish to reach halfway up the sides of the ramekins. Bake until the tops of the cakes are slightly puffed and, when touched with a finger, they feel spongy and bounce back a bit, but hold a slight indentation - 25 to 30 minutes.
Using tongs, carefully transfer the ramekins to a rack. Let cool at room temperature, and then refrigerate for at least 2 hours or up to 24 hours.
Serve with whipped cream.
--Adapted from fine Cooking - Chocolate magazine
Saturday, February 23, 2008
20-Minute Peking Duck
This is a fast version of a classic. It's great. Everything assembles separately, so there is no rush. Just chop, then cook the duck. It's fun to cook and fun to eat.
2 teaspoons dark sesame oil
2 (8-ounce) packages boneless duck breast halves, thawed and skinned
1/3 cup hoisin sauce
1/2 teaspoon grated orange rind
2 tablespoons orange juice
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
4 (6-inch) flour tortillas
1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips
2 green onion tops, cut into thin strips
2 teaspoons sesame seeds
Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side. Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices.
Combine hoisin, orange rind, orange juice, and Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up.
--Adapted from Cooking Light magazine
2 teaspoons dark sesame oil
2 (8-ounce) packages boneless duck breast halves, thawed and skinned
1/3 cup hoisin sauce
1/2 teaspoon grated orange rind
2 tablespoons orange juice
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
4 (6-inch) flour tortillas
1/2 cucumber, peeled, halved lengthwise, seeded, and cut lengthwise into 8 strips
2 green onion tops, cut into thin strips
2 teaspoons sesame seeds
Heat oil in a large nonstick skillet over medium-high heat. Add duck to pan; cook 2 minutes on each side. Reduce heat to medium; cover and cook an additional 3 minutes on each side or until done. Cut duck diagonally across grain into thin slices.
Combine hoisin, orange rind, orange juice, and Sriracha. Heat tortillas according to package directions. Spread about 2 tablespoons hoisin mixture down center of each tortilla. Top each tortilla with 1/4 of duck, 2 cucumber strips, 1/4 of onions, and 1/2 teaspoon sesame seeds; roll up.
--Adapted from Cooking Light magazine
Green Salad Scented with Sesame Oil
8 cups salad greens
4 cups mâche
2 cups thinly sliced Belgian endive (about 2 heads)
1 cup orange sections
1 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
1 tablespoon light-colored sesame oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine first 6 ingredients in a large bowl. Combine vinegar, juice, oil, salt, and pepper in a small bowl; stir with a whisk. Pour over salad, tossing gently to coat. Serve immediately.
--Adapted from Cooking Light magazine
4 cups mâche
2 cups thinly sliced Belgian endive (about 2 heads)
1 cup orange sections
1 cup thinly sliced radishes
1/4 cup thinly sliced green onions
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
1 tablespoon light-colored sesame oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine first 6 ingredients in a large bowl. Combine vinegar, juice, oil, salt, and pepper in a small bowl; stir with a whisk. Pour over salad, tossing gently to coat. Serve immediately.
--Adapted from Cooking Light magazine
Thursday, February 21, 2008
Rice and Pigeon Peas
This recipe calls for pigeon peas. I just used canned kidney beans.
2 cups water
1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's)
1 teaspoon olive oil
1/2 teaspoon salt
1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped Canadian bacon (about 3 ounces)
2 garlic cloves, minced
2 tablespoons finely chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can green pigeon peas, drained
2 tablespoons chopped fresh flat-leaf parsley
Green onions (optional)
Bring water to a boil in a medium saucepan. Add rice, 1 teaspoon oil, and salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bacon, and garlic; cook 10 minutes or until lightly browned, stirring occasionally. Stir in rice, chopped green onions, cumin, pepper, and peas; cook 8 minutes or until thoroughly heated. Stir in parsley. Garnish with green onions, if desired.
--Adapted from Cooking Light magazine
2 cups water
1 1/2 cups uncooked long-grain parboiled rice (such as Uncle Ben's)
1 teaspoon olive oil
1/2 teaspoon salt
1 tablespoon olive oil
1 cup chopped onion
1/4 cup chopped Canadian bacon (about 3 ounces)
2 garlic cloves, minced
2 tablespoons finely chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1 (15-ounce) can green pigeon peas, drained
2 tablespoons chopped fresh flat-leaf parsley
Green onions (optional)
Bring water to a boil in a medium saucepan. Add rice, 1 teaspoon oil, and salt; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion, bacon, and garlic; cook 10 minutes or until lightly browned, stirring occasionally. Stir in rice, chopped green onions, cumin, pepper, and peas; cook 8 minutes or until thoroughly heated. Stir in parsley. Garnish with green onions, if desired.
--Adapted from Cooking Light magazine
Caribbean Grilled Snapper with Caper Sauce
Marinade:
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon fresh or 1/4 teaspoon dried thyme
1 teaspoon black pepper
3 garlic cloves, chopped
1 to 2 Scotch bonnet or habanero peppers, minced
4 (6-ounce) red snapper or other firm white fish fillets
Caper sauce:
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon water
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 tablespoon red wine vinegar
1 1/2 teaspoons minced Scotch bonnet or habanero pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, chopped
1 large shallot, chopped
Cooking spray
To prepare marinade, place first 6 ingredients in a blender; process until smooth. Combine marinade and fish in a large zip-top plastic bag; seal. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.
Prepare grill.
To prepare caper sauce, place cilantro and next 10 ingredients (cilantro through shallot) in a blender or food processor; process until smooth.
Remove fish from marinade, discard marinade. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with caper sauce.
1/4 cup fresh lime juice
1 teaspoon salt
1 teaspoon fresh or 1/4 teaspoon dried thyme
1 teaspoon black pepper
3 garlic cloves, chopped
1 to 2 Scotch bonnet or habanero peppers, minced
4 (6-ounce) red snapper or other firm white fish fillets
Caper sauce:
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon water
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 tablespoon red wine vinegar
1 1/2 teaspoons minced Scotch bonnet or habanero pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, chopped
1 large shallot, chopped
Cooking spray
To prepare marinade, place first 6 ingredients in a blender; process until smooth. Combine marinade and fish in a large zip-top plastic bag; seal. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.
Prepare grill.
To prepare caper sauce, place cilantro and next 10 ingredients (cilantro through shallot) in a blender or food processor; process until smooth.
Remove fish from marinade, discard marinade. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with caper sauce.
Chicken and Broccoli Casserole (or Warm Chicken Salad)
The base recipe of this casserole is good. However, in my opinion, it needs something more. It needs more substance. When I make it again, I'm going to use either egg noodles, or make a crust for the top from buttered saltines. Or maybe both.
*Upon further experimentation, this recipe is best treated as a warm chicken salad. What was a weakness as an entree is a strength as a salad. Spread it on crackers, or croissants with a little Dijon mustard, and you have yourself a much better dish. Serve it as a dip at a party, and I don't think you'll be disappointed (but forget it as a main dish).
3 quarts water
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray
Preheat oven to 400°.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.
--Adapted from Cooking Light magazine
*Upon further experimentation, this recipe is best treated as a warm chicken salad. What was a weakness as an entree is a strength as a salad. Spread it on crackers, or croissants with a little Dijon mustard, and you have yourself a much better dish. Serve it as a dip at a party, and I don't think you'll be disappointed (but forget it as a main dish).
3 quarts water
1 (12-ounce) package broccoli florets
4 (6-ounce) skinless, boneless chicken breast halves
1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) grated fresh Parmesan cheese, divided
Cooking spray
Preheat oven to 400°.
Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.
Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.
--Adapted from Cooking Light magazine
Tuesday, February 19, 2008
Cajun Sausage and Rice Skillet
2 teaspoons vegetable oil
1 cup presliced mushrooms
1/2 cup chopped green onion
1 tablespoon salt-free Cajun seasoning
8 ounces andouille sausage, sliced
2 (3 1/2-ounce) bags boil-in-bag long-grain rice
4 cups fat-free, less-sodium chicken broth
1 (15-ounce) can kidney beans, drained
1/2 teaspoon salt
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, green onion, Cajun seasoning, and sausage; sauté 5 minutes. Remove rice from bags; add to pan. Stir in broth and beans. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes or until rice is tender. Stir in salt.
--Adapted from Cooking Light magazine
1 cup presliced mushrooms
1/2 cup chopped green onion
1 tablespoon salt-free Cajun seasoning
8 ounces andouille sausage, sliced
2 (3 1/2-ounce) bags boil-in-bag long-grain rice
4 cups fat-free, less-sodium chicken broth
1 (15-ounce) can kidney beans, drained
1/2 teaspoon salt
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, green onion, Cajun seasoning, and sausage; sauté 5 minutes. Remove rice from bags; add to pan. Stir in broth and beans. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes or until rice is tender. Stir in salt.
--Adapted from Cooking Light magazine
Black Bean Burgers with Spicy Cucumber Relish
Relish:
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper
Burgers:
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced green onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)
To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.
To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Prepare grill.
Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun. Garnish with dill sprigs, if desired.
--Adapted from Cooking Light magazine
2/3 cup finely chopped peeled cucumber
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon honey
1 teaspoon finely chopped dill
1/8 teaspoon salt
Dash of ground red pepper
Burgers:
1 (15-ounce) can black beans, rinsed and drained
1/2 cup dry breadcrumbs
1/4 cup minced green onion
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
1 large egg
Cooking spray
1/4 cup light mayonnaise
4 (1 1/2-ounce) hamburger buns
Dill sprigs (optional)
To prepare relish, combine first 8 ingredients in a medium bowl. Cover and chill 2 hours.
To prepare burgers, place beans in a large bowl; partially mash with a fork. Stir in breadcrumbs and next 5 ingredients (breadcrumbs through egg). Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Prepare grill.
Place patties on grill rack coated with cooking spray; grill 5 minutes on each side or until thoroughly heated. Spread 1 tablespoon mayonnaise on the bottom half of each bun; top each with a patty, 1/4 cup relish, and top half of bun. Garnish with dill sprigs, if desired.
--Adapted from Cooking Light magazine
Sunday, February 17, 2008
Sea Bass with Crunchy Garlic Bread Crumbs
5-ounce sourdough bread or other leftover bread
1/2 stick unsalted butter
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper
1 lemon, zested and juiced
Few sprigs thyme, leaves removed
3 cloves garlic, smashed
1 cup fresh parsley leaves (or 1/4 cup dried)
Preheat oven to 350 degrees F.
1/2 stick unsalted butter
4 (6-ounce) sea bass fillets
Salt and freshly ground black pepper
1 lemon, zested and juiced
Few sprigs thyme, leaves removed
3 cloves garlic, smashed
1 cup fresh parsley leaves (or 1/4 cup dried)
Preheat oven to 350 degrees F.
Pulse the bread in a food processor to get slightly coarse bread crumbs.
Coat a casserole dish just large enough to hold the fillets with cooking spray. Place the fillets in the dish and season with salt, pepper, lemon zest and juice, and thyme leaves.
Melt the remaining 1/2 stick of butter in a large skillet with the smashed garlic. As soon as the butter starts to bubble, turn off the heat and let the garlic infuse the warm butter.
Remove the garlic chunks from the butter. Add the bread crumbs and lightly toss until all the butter has been absorbed. Turn the heat off, stir in the parsley and season, to taste, with salt and pepper.
Spread a layer of bread crumb mixture over the top of each fillet and bake for 12 to 15 minutes until bread crumbs are golden brown and fish is cooked through.
Smoked Salmon Layer Dip
1 pkg. (4 oz.) smoked salmon, chopped
1/2 cup sour cream
1/4 cup chopped green onions
1 Tbsp. dill
Tabasco sauce (optional)
Mix cream cheese, sour cream, dill, and Tabasco sauce. Spoon cream cheese mixture onto bottom of 9-inch pie plate. Top with a layer of smoked salmon, and a layer of green onions.
--Adapted from Kraft Food and Family
Baked Crab Rangoons
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
1/4 cup Mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, thinly sliced
won ton wrappers
water
cooking spray
Preheat oven to 350°F.
Mix cream cheese, mayo, crabmeat and onions. Spoon 1 teaspoon crab mixture into the center of each wonton wrapper. Wet the edges of the wonton wrapper with water, fold over, and press to seal. DO NOT OVERFILL.
Spray a foil lined baking sheet with cooking spray. Place the wontons, making sure the edges do not touch. Spray lightly with cooking spray.
Bake 6 minutes; flip and bake 6 minutes more. Be careful, the filling will be hot.
--Adapted from Kraft Food and Family
1/4 cup Mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, thinly sliced
won ton wrappers
water
cooking spray
Preheat oven to 350°F.
Mix cream cheese, mayo, crabmeat and onions. Spoon 1 teaspoon crab mixture into the center of each wonton wrapper. Wet the edges of the wonton wrapper with water, fold over, and press to seal. DO NOT OVERFILL.
Spray a foil lined baking sheet with cooking spray. Place the wontons, making sure the edges do not touch. Spray lightly with cooking spray.
Bake 6 minutes; flip and bake 6 minutes more. Be careful, the filling will be hot.
--Adapted from Kraft Food and Family
Monday, February 11, 2008
Southwestern Risotto with Corn and Roasted Red Pepper
Another for the risotto file. I used fresh red bell pepper and frozen corn, mixed them both together and roasted in the over for 15 minutes while the risotto cooked. The crisp pepper was a better choice than the bottled.
1 3/4 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers
Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.
1 3/4 cups water
2 (14 1/2-ounce) cans vegetable broth
2 teaspoons olive oil
1 cup uncooked Arborio or other short-grain rice
1 teaspoon ground cumin
1 teaspoon ground coriander (optional)
4 garlic cloves, minced
1 cup thinly sliced green onions
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
1/4 to 1/2 teaspoon hot sauce
2 cups frozen whole-kernel corn
3/4 cup chopped bottled roasted red bell peppers
Combine water and broth in a medium saucepan; bring to a simmer (do not boil). Keep broth mixture warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add rice, cumin, coriander (if desired), and garlic; sauté 1 minute. Stir in 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of liquid is absorbed before adding the next (about 20 minutes total). Stir in the onions, cheese, hot sauce, corn, and bell peppers; cook 3 minutes or until thoroughly heated.
Sunday, February 10, 2008
Pollo con Mojo de Ajo (Chicken with Garlic Sauce)
This may replace the venerable Chicken Piccata as my go-to pantry meal. With nothing more than a few very simple ingredients, you get a great meal - with a sauce that goes well with any vegetables from the freezer. Throw in some refried beans, and you have yourself a meal.
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon butter
4 garlic cloves, thinly sliced
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons fresh lime juice
1 tablespoon cornstarch
1 tablespoon minced fresh cilantro
4 lime wedges
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 salt and pepper.
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.
Melt butter in pan over medium-low heat. Add garlic; cook 1 minute (do not brown). Add broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cornstarch. Remove from heat; stir in lime juice. Serve sauce over chicken; sprinkle with cilantro. Serve with lime wedges.
--Adapted from Cooking Light magazine
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon butter
4 garlic cloves, thinly sliced
3/4 cup fat-free, less-sodium chicken broth
2 teaspoons fresh lime juice
1 tablespoon cornstarch
1 tablespoon minced fresh cilantro
4 lime wedges
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 salt and pepper.
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.
Melt butter in pan over medium-low heat. Add garlic; cook 1 minute (do not brown). Add broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in cornstarch. Remove from heat; stir in lime juice. Serve sauce over chicken; sprinkle with cilantro. Serve with lime wedges.
--Adapted from Cooking Light magazine
Cheesy Bacon Crisps
So this isn't a complicated recipe, but it goes great alongside soup or some other light meal.
2 strips bacon
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried chives
1/4 cup shredded cheddar cheese
1 can refrigerated biscuits
Peheat oven to 375.
Microwave bacon, covered in paper towels, 2 minutes or until very crispy. Crumble. Mix bacon, cheese, and spices.
Using your palms, or rolling pin, flatten the biscuits to 1/4 inch thick rounds. Top each round with bacon mixture.
Bake for 10-12 minutes until golden and crispy.
2 strips bacon
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. dried chives
1/4 cup shredded cheddar cheese
1 can refrigerated biscuits
Peheat oven to 375.
Microwave bacon, covered in paper towels, 2 minutes or until very crispy. Crumble. Mix bacon, cheese, and spices.
Using your palms, or rolling pin, flatten the biscuits to 1/4 inch thick rounds. Top each round with bacon mixture.
Bake for 10-12 minutes until golden and crispy.
Saturday, February 9, 2008
Beef Stroganoff
This is a twist on the traditional favorite. Since it cooks in the crockpot, it's very easy.
1 pound top round steak (1 inch thick), trimmed
1 (8-ounce) package sliced mushrooms (about 2 cups)
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
1/4 cup sliced green onions
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
Cut steak diagonally across grain into 1/4-inch-thick slices. Add parsleys through broth to slow cooker; whisk until smooth.
Add steak and mushrooms. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 3 to 4 hours or until steak is tender (if you like the beef completely broken down, cook 7-8 hours).
Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream and green onions. Serve stroganoff over noodles.
--Adapted from Cooking Light magazine
1 pound top round steak (1 inch thick), trimmed
1 (8-ounce) package sliced mushrooms (about 2 cups)
2 tablespoons chopped fresh parsley
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup beef broth
1 (8-ounce) container low-fat sour cream
1/4 cup sliced green onions
2 cups hot cooked medium egg noodles (about 4 ounces uncooked)
Cut steak diagonally across grain into 1/4-inch-thick slices. Add parsleys through broth to slow cooker; whisk until smooth.
Add steak and mushrooms. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 3 to 4 hours or until steak is tender (if you like the beef completely broken down, cook 7-8 hours).
Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream and green onions. Serve stroganoff over noodles.
--Adapted from Cooking Light magazine
Black Bean Quesadillas with Corn Salsa
I usually make quesadillas on a pizza stone or on the foreman. I included these directions because it seemed a very efficient way to make multiple ones. Mix any leftover filling and topping together for a great dip with chips.
Quesadillas:
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
1 can diced tomatoes, well drained
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) preshredded Mexican blend cheese
Salsa:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped
To prepare the quesadillas, preheat the broiler.
Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.
--Adapted from Cooking Light magazine
Quesadillas:
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
1 can diced tomatoes, well drained
1/2 cup chopped fresh cilantro
1 (15-ounce) can black beans, drained and rinsed
4 (8-inch) flour tortillas
Cooking spray
3/4 cup (3 ounces) preshredded Mexican blend cheese
Salsa:
1 cup frozen whole-kernel corn
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon bottled minced garlic
1 red bell pepper, chopped
To prepare the quesadillas, preheat the broiler.
Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges.
To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas.
--Adapted from Cooking Light magazine
Thursday, February 7, 2008
Chipotle Salsa with Pan Roasted Tomatillos
This is a fantastic salsa. It might be the best homemade salsa I've tried. This is also great as a sauce over grilled chicken or fish.
3 garlic cloves, peeled
4 medium tomatillos, husked, rinsed, and cut in half
2 canned chipotles in adobo
1/4 cup water
salt
Lay the garlic and tomatillos, cut side down, in a large nonstick skillet over medium-high heat. When the tomatillos are well browned (3 or 4 minutes), turn everything over and brown the other side. The tomatillos should be completely soft.
Scoop the garlic and tomatillos into a blender, along with the chiles and 1/4 cup water. Blend to a course puree.
Optional:
For a bit more heft, add a can of drained fire-roasted tomatoes to the blender. If needed (and if you like things spicy it will be), add another chipotle or two.
--Adapted from Rick Bayless' Everyday Mexican.
3 garlic cloves, peeled
4 medium tomatillos, husked, rinsed, and cut in half
2 canned chipotles in adobo
1/4 cup water
salt
Lay the garlic and tomatillos, cut side down, in a large nonstick skillet over medium-high heat. When the tomatillos are well browned (3 or 4 minutes), turn everything over and brown the other side. The tomatillos should be completely soft.
Scoop the garlic and tomatillos into a blender, along with the chiles and 1/4 cup water. Blend to a course puree.
Optional:
For a bit more heft, add a can of drained fire-roasted tomatoes to the blender. If needed (and if you like things spicy it will be), add another chipotle or two.
--Adapted from Rick Bayless' Everyday Mexican.
Braised Halibut with Bacon and Mushrooms
Very easy.
4 applewood-smoked bacon slices
1/3 cup prechopped onion
1 tablespoon chopped fresh thyme
8 ounces presliced mushrooms
2 teaspoons olive oil
4 (6-ounce) halibut fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine
2 tablespoons chopped fresh parsley
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan.
Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley.
Serve over rice.
--Adapted from Cooking Light magazine
4 applewood-smoked bacon slices
1/3 cup prechopped onion
1 tablespoon chopped fresh thyme
8 ounces presliced mushrooms
2 teaspoons olive oil
4 (6-ounce) halibut fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dry white wine
2 tablespoons chopped fresh parsley
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion, thyme, and mushrooms to drippings in pan; sauté for 3 minutes. Remove mushroom mixture from pan.
Heat oil in pan over medium heat. Sprinkle fish with salt and pepper. Add fish to pan, and cook for 2 minutes on each side or until browned. Return the mushroom mixture to pan. Stir in wine, and cook for 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with crumbled bacon and parsley.
Serve over rice.
--Adapted from Cooking Light magazine
Saturday, February 2, 2008
Beef Stew with Leeks and Beer
This has a sweet note that is unexpected in a beef stew. It's interesting.
1 tablespoon olive oil
1 1/2 pounds sirloin tips or round steak, cut into 1-inch cubes
4 cups thinly sliced leek (about 4 large)
3 1/2 cups quartered mushrooms (about 8 ounces)
2 cups (1/4-inch-thick) sliced carrot
1 tablespoon brown sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/4-ounce) can fat-free beef broth
1 (12-ounce) bottle light beer
2 tablespoons cornstarch
2 tablespoons red wine vinegar
Heat oil in a large Dutch oven over medium-high heat. Add half of the beef; cook 5 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining beef. Add leek and mushrooms to pan; sauté 3 minutes. Return beef to pan; stir in carrot and next 6 ingredients (carrot through beer). Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender.
Combine cornstarch and vinegar in a small bowl. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring constantly.
--Adapted from Cooking Light magazine
1 tablespoon olive oil
1 1/2 pounds sirloin tips or round steak, cut into 1-inch cubes
4 cups thinly sliced leek (about 4 large)
3 1/2 cups quartered mushrooms (about 8 ounces)
2 cups (1/4-inch-thick) sliced carrot
1 tablespoon brown sugar
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14 1/4-ounce) can fat-free beef broth
1 (12-ounce) bottle light beer
2 tablespoons cornstarch
2 tablespoons red wine vinegar
Heat oil in a large Dutch oven over medium-high heat. Add half of the beef; cook 5 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining beef. Add leek and mushrooms to pan; sauté 3 minutes. Return beef to pan; stir in carrot and next 6 ingredients (carrot through beer). Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender.
Combine cornstarch and vinegar in a small bowl. Add cornstarch mixture to beef mixture; bring to a boil. Cook 3 minutes, stirring constantly.
--Adapted from Cooking Light magazine
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