tag:blogger.com,1999:blog-34288316895991754562024-03-14T04:03:00.372-07:00Strike While the Skillet is Hotthe VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-3428831689599175456.post-18221234466046396032011-05-03T21:55:00.000-07:002011-05-03T21:55:29.556-07:00Chicken and Black Bean-Stuffed Burritos<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBSQNpa3z5Y0daYQLi5JGvVJFc5Hr4lwXmtRpF674jW7BBJCwIcaA3RxFT1i7BxOOlvUFPhlIHvURVyuSJoJrelW0C98viXufoXsR8rhyphenhyphenxtHlhUx4lkMjjfH5VtBi0gqa-kNRKyMNt6JE/s1600/chicken+bean+burritos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBSQNpa3z5Y0daYQLi5JGvVJFc5Hr4lwXmtRpF674jW7BBJCwIcaA3RxFT1i7BxOOlvUFPhlIHvURVyuSJoJrelW0C98viXufoXsR8rhyphenhyphenxtHlhUx4lkMjjfH5VtBi0gqa-kNRKyMNt6JE/s320/chicken+bean+burritos.JPG" width="320" /></a></div><br />
<span style="font-size: small;">Talk about a super easy weeknight meal! This came together so quickly and all we needed was fresh salsa, rotisserie chicken and tortillas!</span><br />
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<span style="font-size: small;">Burritos are typically made with rice. This version is lightened by removing the rice and using only chicken, beans, salsa and cheese. </span><br />
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<span style="font-size: small;">I don't have much to say about this--it's that easy. I might also be stuck on the deliciousness that were the browned banana bars. They were that good.</span><br />
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<span style="font-size: small;">We didn't make any changes to the recipe. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">You could keep all of the items in this recipe stocked in your house (thawing frozen chicken and cooking it over the weekend) to really make this a pantry-ingredient meal. </span><br />
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</span><br />
<span style="font-size: small;">As of today's post, seventeen people gave this an average rating of four out of five.</span><br />
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<span style="font-size: small;">SaBrina Bone, Cooking Light, December 2010</span><br />
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<ul class="yield"><li><span style="font-size: small;">YIELD: <span itemprop="yield">4 servings (serving size: 1 burrito)</span></span> </li>
<li><span style="font-size: small;"><span>TOTAL:</span> 25 MINUTES </span></li>
<li> <span style="font-size: small;"><span>COURSE:</span> <span itemprop="recipeType">Main Dishes</span></span> </li>
</ul><h5><span style="font-size: small;">Ingredients</span></h5><ul><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/4 cup</span> <span itemprop="name"> water</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">2 tablespoons</span> <span itemprop="name"> fresh lime juice</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> chili powder</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/4 teaspoon</span> <span itemprop="name"> ground cumin</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/4 teaspoon</span> <span itemprop="name"> black pepper</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/8 teaspoon</span> <span itemprop="name"> ground red pepper</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">2 cups</span> <span itemprop="name"> shredded rotisserie chicken breast</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/4 cup</span> <span itemprop="name"> thinly sliced green onions</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">3/4 cup</span> <span itemprop="name"> canned black beans, rinsed and drained</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/2 cup</span> <span itemprop="name"> refrigerated fresh salsa</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">4 </span><span itemprop="name"> (8-inch) flour tortillas</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/2 cup</span> <span itemprop="name"> shredded Monterey Jack cheese</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount"> </span><span itemprop="name"> Cooking spray</span></span> </li>
</ul><span style="font-size: small;">Preparation</span> <ul class="prep" itemprop="instructions"><li><span style="font-size: small;">1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions.</span></li>
<li><span style="font-size: small;">2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up.</span></li>
<li><span style="font-size: small;">3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos.</span></li>
</ul><h5><span style="font-size: small;">Nutritional Information</span></h5><hr /> <ul itemprop="nutrition" itemscope="" itemtype="http://data-vocabulary.org/Nutrition"><li><span style="font-size: small;"><span>Amount per serving</span></span></li>
<li><span style="font-size: small;"> Calories: <span itemprop="calories"> 353 </span></span> </li>
<li><span style="font-size: small;"> Fat: <span itemprop="fat"> 9.8g </span></span> </li>
<li><span style="font-size: small;"> Saturated fat: <span itemprop="saturatedFat"> 4.1g </span></span> </li>
<li><span style="font-size: small;"> Monounsaturated fat: <span itemprop="monounsaturatedFat"> 3.6g </span></span> </li>
<li><span style="font-size: small;"> Polyunsaturated fat: <span itemprop="polyunsaturatedFat"> 1.3g </span></span> </li>
<li><span style="font-size: small;"> Protein: <span itemprop="protein"> 30.9g </span></span> </li>
<li><span style="font-size: small;"> Carbohydrate: <span itemprop="carbohydrate"> 33.1g </span></span> </li>
<li><span style="font-size: small;"> Fiber: <span itemprop="fiber"> 2.4g </span></span> </li>
<li><span style="font-size: small;"> Cholesterol: <span itemprop="cholesterol"> 72mg </span></span> </li>
<li><span style="font-size: small;"> Iron: <span itemprop="iron"> 1.6mg </span></span> </li>
<li><span style="font-size: small;"> Sodium: <span itemprop="sodium"> 595mg </span></span> </li>
<li><span style="font-size: small;"> Calcium: <span itemprop="calcium"> 137mg </span></span> </li>
</ul></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-34704586878014522612011-05-03T21:45:00.000-07:002011-05-03T21:47:01.821-07:00Roasted Banana Bars with Browned Butter Frosting<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgo7tuZNMslclklOmIJ-_e1hRehZI0q6Y9C4_IGI15u0SZ27sJnlvgHKRMpJRrgkWxSiA6OvIVZ8UTcajdT2VJCb_iqoGJm_tCEguSjOqJ5xgEJCqBht3eABl7dmPGabwk1olm8ZIPx3no/s1600/roasted+banana+bars.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgo7tuZNMslclklOmIJ-_e1hRehZI0q6Y9C4_IGI15u0SZ27sJnlvgHKRMpJRrgkWxSiA6OvIVZ8UTcajdT2VJCb_iqoGJm_tCEguSjOqJ5xgEJCqBht3eABl7dmPGabwk1olm8ZIPx3no/s320/roasted+banana+bars.JPG" width="320" /></a></span></div><span style="font-size: small;"><br />
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<span style="font-size: small;">See those fluffy clouds? This is what heaven looks like. I know you're thinking, "If this is heaven, what are those nuts on the clouds?" I don't have an answer for that. All I know is that this has easily become one of my top five dessert recipes. In the word of Barney Stinson, it's Legend wait for it.....</span><br />
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<span style="font-size: small;">DARY! (Legendary for those who do not watch How I Met Your Mother).</span><br />
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<span style="font-size: small;"> Your next question is probably "why did you take this picture?" and "where's the inside?". The sad truth is that I underbaked these. So much so that they were nearly raw in the middle. I checked it </span><span style="font-size: small;">(using the tooth pick method)</span><span style="font-size: small;">, and they looked baked to me, but sadly, they were not. I had already frosted them before I realized they were underbaked. So what did we do? We ate every last bite of the baked parts, and some of the unbaked parts. It was that delicious. I seriously cannot wait until I have another opportunity to make these, they were that good. If you're a fan of browned butter, you will notice it in the frosting. I would use this frosting on anything and everything. </span><br />
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</span><br />
<span style="font-size: small;">As of today's post forty-two people gave this a five out of five!!!!!!</span><br />
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</span><br />
<span style="font-size: small;">All I know is that my friends better have some good summer parties lined up so I can bring these.</span><br />
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</span><br />
<span style="font-size: small;">Recipe by Lindsay Weiss, Overland Park, KS, Cooking Light, January 2009</span><br />
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</span><br />
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<ul class="yield"><li><span style="font-size: small;">YIELD: <span itemprop="yield">2 dozen (serving size: 1 bar)</span></span> </li>
<li> <span style="font-size: small;">COURSE: <span itemprop="recipeType">Desserts</span>, <span itemprop="recipeType">Cookies</span></span> </li>
</ul><h5><span style="font-size: small;">Ingredients</span></h5><ul><li class="subheading"><span style="font-size: small;">Bars:</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">2 cups</span> <span itemprop="name"> sliced ripe banana (about 3 medium)</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/3 cup</span> <span itemprop="name"> packed dark brown sugar</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1 tablespoon</span> <span itemprop="name"> butter, chilled and cut into small pieces</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">9 ounces</span> <span itemprop="name"> cake flour (about 2 1/4 cups)</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">3/4 teaspoon</span> <span itemprop="name"> baking soda</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> baking powder</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/4 cup</span> <span itemprop="name"> nonfat buttermilk</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1 teaspoon</span> <span itemprop="name"> vanilla extract</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/2 cup</span> <span itemprop="name"> butter, softened</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1 1/4 cups</span> <span itemprop="name"> granulated sugar</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">2 </span><span itemprop="name"> large eggs</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount"> </span><span itemprop="name"> Baking spray with flour</span></span> </li>
<li class="subheading"><span style="font-size: small;">Frosting:</span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/4 cup</span> <span itemprop="name"> butter</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">2 cups</span> <span itemprop="name"> powdered sugar</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/3 cup</span> <span itemprop="name"> (3 ounces) 1/3-less-fat cream cheese, softened</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1 teaspoon</span> <span itemprop="name"> vanilla extract</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/4 cup</span> <span itemprop="name"> chopped pecans, toasted</span></span> </li>
</ul><span style="font-size: small;">Preparation</span> <br />
<ul class="prep" itemprop="instructions"><li><span style="font-size: small;">1. Preheat oven to 400°.</span></li>
<li><span style="font-size: small;">2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.</span></li>
<li><span style="font-size: small;">3. Reduce the oven temperature to 375°.</span></li>
<li><span style="font-size: small;">4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.</span></li>
<li><span style="font-size: small;">5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.</span></li>
<li><span style="font-size: small;">6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.</span></li>
</ul><h5><span style="font-size: small;">Nutritional Information</span></h5><hr /><ul itemprop="nutrition" itemscope="" itemtype="http://data-vocabulary.org/Nutrition"><li><span style="font-size: small;">Amount per serving</span></li>
<li><span style="font-size: small;"> Calories: <span itemprop="calories"> 221 </span></span> </li>
<li><span style="font-size: small;"> Calories from fat: <span itemprop="caloriesFromFat"> 0.0% </span></span> </li>
<li><span style="font-size: small;"> Fat: <span itemprop="fat"> 8.4g </span></span> </li>
<li><span style="font-size: small;"> Saturated fat: <span itemprop="saturatedFat"> 4.7g </span></span> </li>
<li><span style="font-size: small;"> Monounsaturated fat: <span itemprop="monounsaturatedFat"> 2.3g </span></span> </li>
<li><span style="font-size: small;"> Polyunsaturated fat: <span itemprop="polyunsaturatedFat"> 0.6g </span></span> </li>
<li><span style="font-size: small;"> Protein: <span itemprop="protein"> 2.3g </span></span> </li>
<li><span style="font-size: small;"> Carbohydrate: <span itemprop="carbohydrate"> 35.1g </span></span> </li>
<li><span style="font-size: small;"> Fiber: <span itemprop="fiber"> 0.6g </span></span> </li>
<li><span style="font-size: small;"> Cholesterol: <span itemprop="cholesterol"> 39mg </span></span> </li>
<li><span style="font-size: small;"> Iron: <span itemprop="iron"> 1mg </span></span> </li>
<li><span style="font-size: small;"> Sodium: <span itemprop="sodium"> 117mg </span></span> </li>
<li><span style="font-size: small;"> Calcium: <span itemprop="calcium"> 23mg </span></span> </li>
</ul><br />
</div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-9818572838749100542011-05-03T21:30:00.000-07:002011-05-03T21:30:07.552-07:00Banana-Oatmeal Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1Uq8nTavl7trhaaygFZMrlV_LUsbLeqtvLY8Ms9dHzOpXYR39lFfXjIj_TpR6HowLh2Wd28JClWAs2Y1Nk3S032Wnmk2qSG6rM9lJwNMCf1rVN81SMUhhd8J3zJ_KLm9hGbrNf5wkj5d/s1600/banana+oatmeal+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC1Uq8nTavl7trhaaygFZMrlV_LUsbLeqtvLY8Ms9dHzOpXYR39lFfXjIj_TpR6HowLh2Wd28JClWAs2Y1Nk3S032Wnmk2qSG6rM9lJwNMCf1rVN81SMUhhd8J3zJ_KLm9hGbrNf5wkj5d/s320/banana+oatmeal+cookies.JPG" width="320" /></a></span></div><span style="font-size: small;"><br />
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<span style="font-size: small;">I bought a bunch of bananas with the goal of making two different banana recipes this week. I couldn't decide which one I wanted to make and had enough bananas to make both. In Greece, they would say this is my destiny. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">I also came to the realization that homemade cookies are way better than store-bought cookies. OK with the caveat that Oreos are the exception because let's be honest with ourselves, they are the end-all be-all of cookies. We had the Keebler rainbow M&M's cookies (the ones with exactly 3 M&M's per cookie) and they tasted like cardboard. That's when I realized I wanted to make these cookies and put the calories toward something much more delicious (and probably nutritious). </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Enter super ripe bananas. This recipe came together so quickly--mix all together and bake. I didn't make any modifications to this recipe except to underbake the second and third batches in the oven. I like my cookies a little underbaked and soft. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">They were delicious. Chewy, soft and flavorful--everything I had hoped for. The good news is that these also freeze well, so you can pull one out of the freezer as you want it. It's the self control that is the difficult part. :) </span><br />
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</span><br />
<span style="font-size: small;">As of today's post, 37 people gave this an average rating of four out of five stars. </span><br />
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</span><br />
<span style="font-size: small;">Recipe by Cathy Brixen, Phoenix, Arizona, Cooking Light, July 2009</span><br />
<ul class="yield"><li><span style="font-size: small;">YIELD: <span itemprop="yield">2 dozen (serving size: 1 cookie)</span></span> </li>
<li> <span style="font-size: small;"><span></span><span itemprop="recipeType"></span><span itemprop="recipeType"></span></span> <span style="font-size: small;"><br />
</span></li>
</ul><h5><span style="font-size: small;">Ingredients</span></h5><ul><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/2 cup</span> <span itemprop="name"> mashed ripe banana (about 1 medium)</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/2 cup</span> <span itemprop="name"> packed brown sugar</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/4 cup</span> <span itemprop="name"> butter, softened</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/4 cup</span> <span itemprop="name"> granulated sugar</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1 teaspoon</span> <span itemprop="name"> vanilla extract</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1 </span><span itemprop="name"> large egg</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">5 3/5 ounces</span> <span itemprop="name"> all-purpose flour (about 1 1/4 cups)</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">2 cups</span> <span itemprop="name"> old-fashioned oats</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1 teaspoon</span> <span itemprop="name"> baking soda</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/2 teaspoon</span> <span itemprop="name"> salt</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount">1/2 cup</span> <span itemprop="name"> semisweet chocolate chips</span></span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span style="font-size: small;"><span itemprop="amount"> </span><span itemprop="name"> Cooking spray</span></span> </li>
</ul><span style="font-size: small;"> Preparation </span><ul class="prep" itemprop="instructions"><li><span style="font-size: small;">1. Preheat oven to 350°.</span></li>
<li><span style="font-size: small;">2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.</span></li>
<li><span style="font-size: small;">3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.</span></li>
<li><span style="font-size: small;">4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.</span></li>
</ul><h5><span style="font-size: small;">Nutritional Information</span></h5><hr /> <ul itemprop="nutrition" itemscope="" itemtype="http://data-vocabulary.org/Nutrition"><li><span style="font-size: small;"><span>Amount per serving</span></span></li>
<li><span style="font-size: small;"> Calories: <span itemprop="calories"> 115 </span></span> </li>
<li><span style="font-size: small;"> Fat: <span itemprop="fat"> 3.6g </span></span> </li>
<li><span style="font-size: small;"> Saturated fat: <span itemprop="saturatedFat"> 2g </span></span> </li>
<li><span style="font-size: small;"> Monounsaturated fat: <span itemprop="monounsaturatedFat"> 1.1g </span></span> </li>
<li><span style="font-size: small;"> Polyunsaturated fat: <span itemprop="polyunsaturatedFat"> 0.3g </span></span> </li>
<li><span style="font-size: small;"> Protein: <span itemprop="protein"> 2g </span></span> </li>
<li><span style="font-size: small;"> Carbohydrate: <span itemprop="carbohydrate"> 19.1g </span></span> </li>
<li><span style="font-size: small;"> Fiber: <span itemprop="fiber"> 1.2g </span></span> </li>
<li><span style="font-size: small;"> Cholesterol: <span itemprop="cholesterol"> 14mg </span></span> </li>
<li><span style="font-size: small;"> Iron: <span itemprop="iron"> 0.9mg </span></span> </li>
<li><span style="font-size: small;"> Sodium: <span itemprop="sodium"> 121mg </span></span> </li>
<li><span style="font-size: small;"> Calcium: <span itemprop="calcium"> 10mg </span></span> </li>
</ul></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-47975922661493803062011-05-03T21:18:00.000-07:002011-05-03T21:31:12.428-07:00Shepherd's Pie Peppers<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmmM5RWg0W8woJOZsdo_T-KDcRzckjwMFCbsFDwHeVaChGdnJe-3E_rIOFQmx-cuantbHMASey2E-SSZgrud-eEhWHtlRngFW6PbmhuroudLRBRqeygky6O2NQVMQzr6MLeUoYmFKEGy_/s1600/shepherd%2527s+pie+peppers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmmM5RWg0W8woJOZsdo_T-KDcRzckjwMFCbsFDwHeVaChGdnJe-3E_rIOFQmx-cuantbHMASey2E-SSZgrud-eEhWHtlRngFW6PbmhuroudLRBRqeygky6O2NQVMQzr6MLeUoYmFKEGy_/s320/shepherd%2527s+pie+peppers.JPG" width="320" /></a></div><br />
<span style="font-size: small;">And now, an homage to my roots. Shepherd's Pie is traditionally made in a pie crust with a layer of meat and vegetables, topped with delicious mashed potatoes. The problem is that if we ate Shepherd's Pie once a month, we would probably have high blood pressure and cholesterol. We barely even have the real thing once a year--I requested it as my special birthday dish this year. The hubs made the family recipe and it was delicious! So having that fairly recent memory in my head, how did this light version measure up??</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">First, if you look at the recipe you'll notice that we have the peas and carrots on the side when they should be in the peppers. Oops. It was a Top Chef improv moment, and it turned out ok. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">I thought this was delicious! I made sure to cook the peppers to near exhaustion, so that they would be sure to fall apart with the light touch of the fork. :) It was a great way to have a taste of Shepherd's Pie. The best part? Only two servings. That way you're not stuck with a weeks' worth of fatty, salty, delicious, unhealthy leftovers. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">As for the alterations, we clearly left out the peas and carrots but cooked them as a side dish. Additionally, we used ground beef instead of lamb or sirloin. Based on comments from other reviewer, we also swapped refrigerated mashed potatoes for the frozen ones.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">I would make it again but when asking the other half of this duo, he replied 'I like the regular version better'. Duh cause it's laden with a heavy (but delicious) pie crust. If you're looking for a quick fix, this will get it done.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">As of today's post, two people rated this a four out of five. I would agree.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Recipe by Angie Sinclair, Cooking Light, June 2003</span><br />
<span style="font-size: small;"><br />
</span><br />
<ul class="yield"><li>YIELD: <span itemprop="yield">2 servings (serving size: one stuffed pepper)</span> </li>
<li> <span>COURSE:</span> <span itemprop="recipeType">Main Dishes</span> </li>
</ul><h5>Ingredients</h5><ul><li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 </span> <span itemprop="name"> large green bell peppers (about 1 pound)</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount"> </span> <span itemprop="name"> Cooking spray</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">6 ounces</span> <span itemprop="name"> lean boneless leg of lamb or lean boneless sirloin steak, cut into 3/4-inch cubes</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">3/4 cup</span> <span itemprop="name"> fat-free beef broth</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2/3 cup</span> <span itemprop="name"> frozen peas and carrots</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/3 cup</span> <span itemprop="name"> chopped onion</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 tablespoons</span> <span itemprop="name"> tomato paste</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 teaspoon</span> <span itemprop="name"> Worcestershire sauce</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/4 teaspoon</span> <span itemprop="name"> black pepper</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/8 teaspoon</span> <span itemprop="name"> salt</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 tablespoon</span> <span itemprop="name"> cornstarch</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 tablespoon</span> <span itemprop="name"> water</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1 cup</span> <span itemprop="name"> frozen mashed potatoes</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">1/2 cup</span> <span itemprop="name"> fat-free milk</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount">2 teaspoons</span> <span itemprop="name"> grated Parmesan cheese</span> </li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"> <span itemprop="amount"> </span> <span itemprop="name"> Dash of paprika</span> </li>
</ul><br />
<h5><span style="font-size: small;">Preparation</span></h5><ul class="prep" itemprop="instructions"><li><span style="font-size: small;">Preheat oven to 400°.</span></li>
<li><span style="font-size: small;">Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.</span></li>
<li><span style="font-size: small;">Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 6 minutes or until browned, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.</span></li>
<li><span style="font-size: small;">Return lamb to pan; add broth and the next 6 ingredients (broth through salt). Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Combine cornstarch and water, stirring well with a whisk. Add to lamb mixture; bring to a boil. Cook 1 minute, stirring constantly. Divide the lamb mixture evenly between peppers. Place stuffed peppers in an 8-inch square baking dish, and set aside.</span></li>
<li><span style="font-size: small;">Combine the potatoes and milk in a microwave-safe bowl, stirring well. Microwave at HIGH 2 minutes, stirring after 1 minute. Let stand for 2 minutes. Spoon warm potato mixture evenly over tops of stuffed peppers, and lightly coat the potato mixture with cooking spray. Combine the cheese and paprika; sprinkle over potato mixture.</span></li>
<li><span style="font-size: small;">Bake at 400° for 20 minutes or until potatoes are golden.</span></li>
</ul><h5><span style="font-size: small;">Nutritional Information</span></h5><hr /><ul itemprop="nutrition" itemscope="" itemtype="http://data-vocabulary.org/Nutrition"><li><span style="font-size: small;">Amount per serving</span></li>
<li><span style="font-size: small;"> Calories: <span itemprop="calories"> 386 </span></span> </li>
<li><span style="font-size: small;"> Calories from fat: <span itemprop="caloriesFromFat"> 21% </span></span> </li>
<li><span style="font-size: small;"> Fat: <span itemprop="fat"> 9g </span></span> </li>
<li><span style="font-size: small;"> Saturated fat: <span itemprop="saturatedFat"> 3.3g </span></span> </li>
<li><span style="font-size: small;"> Monounsaturated fat: <span itemprop="monounsaturatedFat"> 3.4g </span></span> </li>
<li><span style="font-size: small;"> Polyunsaturated fat: <span itemprop="polyunsaturatedFat"> 1.1g </span></span> </li>
<li><span style="font-size: small;"> Protein: <span itemprop="protein"> 30.1g </span></span> </li>
<li><span style="font-size: small;"> Carbohydrate: <span itemprop="carbohydrate"> 43.3g </span></span> </li>
<li><span style="font-size: small;"> Fiber: <span itemprop="fiber"> 6.2g </span></span> </li>
<li><span style="font-size: small;"> Cholesterol: <span itemprop="cholesterol"> 66mg </span></span> </li>
<li><span style="font-size: small;"> Iron: <span itemprop="iron"> 3.7mg </span></span> </li>
<li><span style="font-size: small;"> Sodium: <span itemprop="sodium"> 991mg </span></span> </li>
<li><span style="font-size: small;"> Calcium: <span itemprop="calcium"> 173mg </span></span> </li>
</ul></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-43591672322341219512011-04-06T19:37:00.000-07:002011-04-06T19:37:20.447-07:00Coconut-Crusted Chicken with Cashew-Curry Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mGpCLJ_yR1aDRbpDfAFDawLnlQwPl9KaixaXRd3mVYR-4KahXdqseH551PkrTZALc0JIkVHJryvfHGdIwtzWqj8MVSp6Kqq6o4rayjhyd515rzYN0oF6OAYYh1PeBqj-r7QYxgOJY45B/s1600/coconut+crusted+chicken+with+cashew+curry+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mGpCLJ_yR1aDRbpDfAFDawLnlQwPl9KaixaXRd3mVYR-4KahXdqseH551PkrTZALc0JIkVHJryvfHGdIwtzWqj8MVSp6Kqq6o4rayjhyd515rzYN0oF6OAYYh1PeBqj-r7QYxgOJY45B/s320/coconut+crusted+chicken+with+cashew+curry+sauce.jpg" width="212" /></a></div><br />
Now that's an alliteration if I've ever heard one. Try to say that 10 times fast! <br />
<br />
I've been intrigued by this recipe ever since I saw it in my subscription to Cooking Light. I'm not a big fan of coconut but I like coconut shrimp and thought this might be similar. The recipe does have a lot of ingredients but most of them we have in our pantry. I think I only needed to buy chicken for this recipe. You might not have as many ingredients in your pantry, and may be turned off by the number of ingredients, which I understand. <br />
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I'll save you the trouble of buying the ingredients, this was another 'meh' recipe. Now I will say that I like bold flavors, so if you like delicate flavors this may be your dish. The chicken was delicious, I would make it again and serve it with another sauce. And I probably would, if Cooking Light didn't have a bunch of other similar recipes that are panko-coated chicken tenders. I expected way more flavor out of this sauce and was let down.<br />
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As of today's post, 18 people gave this an average rating of four out of 5. <br />
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This is probably one of those 'decide for yourself' type of recipes. It's not awful but I can see how some people might like it.<br />
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Recipe by Jackie Mills, Cooking Light, May 2009<br />
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<ul class="yield"><li><span style="font-size: small;"><span>YIELD:</span> 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce) </span></li>
</ul><h5><span style="font-size: small;">Ingredients</span></h5><ul><li class="subheading"><span style="font-size: small;">Chicken:</span></li>
<li><span style="font-size: small;">4 (6-ounce) skinless, boneless chicken breast halves</span></li>
<li><span style="font-size: small;">1/2 teaspoon salt</span></li>
<li><span style="font-size: small;">2 tablespoons cornstarch</span></li>
<li><span style="font-size: small;">1/4 teaspoon ground red pepper</span></li>
<li><span style="font-size: small;">3/4 cup panko (Japanese breadcrumbs)</span></li>
<li><span style="font-size: small;">1/2 cup flaked unsweetened coconut</span></li>
<li><span style="font-size: small;">1 large egg white, lightly beaten</span></li>
<li><span style="font-size: small;">2 teaspoons canola oil</span></li>
<li class="subheading"><span style="font-size: small;">Sauce:</span></li>
<li><span style="font-size: small;">3/4 cup light coconut milk</span></li>
<li><span style="font-size: small;">2 teaspoons sugar</span></li>
<li><span style="font-size: small;">1 teaspoon red curry paste</span></li>
<li><span style="font-size: small;">1/2 teaspoon cornstarch</span></li>
<li><span style="font-size: small;">1 teaspoon canola oil</span></li>
<li><span style="font-size: small;">1/4 cup finely chopped shallots</span></li>
<li><span style="font-size: small;">1 tablespoon minced peeled fresh ginger</span></li>
<li><span style="font-size: small;">2 garlic cloves, minced</span></li>
<li><span style="font-size: small;">1/3 cup chopped dry-roasted cashews</span></li>
<li><span style="font-size: small;">1 tablespoon fresh lime juice</span></li>
<li><span style="font-size: small;">2 teaspoons fish sauce</span></li>
<li><span style="font-size: small;">4 lime wedges (optional)</span></li>
<li><span style="font-size: small;">4 cilantro sprigs (optional)</span></li>
</ul><span style="font-size: small;">Preparation</span> <ul class="prep"><li><span style="font-size: small;">1. Preheat oven to 400°.</span></li>
<li><span style="font-size: small;">2. To prepare chicken, sprinkle chicken evenly with 1/2 teaspoon salt. Combine 2 tablespoons cornstarch and red pepper in a large zip-top plastic bag. Combine panko and flaked coconut in a shallow dish. Place egg white in another shallow dish. Add chicken to bag; seal and shake well to coat evenly. Remove from bag; discard remaining cornstarch mixture. Dip 1 chicken breast half in egg white; dredge in panko mixture. Repeat procedure with remaining 3 chicken breast halves, egg white, and panko mixture.</span></li>
<li><span style="font-size: small;">3. Heat 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until lightly browned. Place skillet in oven. Bake at 400° for 8 minutes or until done.</span></li>
<li><span style="font-size: small;">4. To prepare sauce, combine coconut milk, sugar, curry paste, and 1/2 teaspoon cornstarch in a small bowl. Heat 1 teaspoon oil in a large saucepan over medium heat. Add shallots, ginger, and garlic to pan; cook 1 minute, stirring frequently. Add coconut milk mixture; bring to a boil. Cook 1 minute or just until slightly thick, stirring constantly. Remove from heat; stir in cashews, juice, and fish sauce. Garnish each serving with 1 lime wedge and 1 cilantro sprig.</span></li>
</ul><div class="nutrionalInfo"> <h5><span style="font-size: small;">Nutritional Information</span></h5><hr /> <ul><li><span style="font-size: small;"><span>Amount per serving</span></span></li>
<li><span style="font-size: small;"> Calories: 376 </span></li>
<li><span style="font-size: small;"> Fat: 15.4g </span></li>
<li><span style="font-size: small;"> Saturated fat: 5.8g </span></li>
<li><span style="font-size: small;"> Monounsaturated fat: 5.8g </span></li>
<li><span style="font-size: small;"> Polyunsaturated fat: 2.4g </span></li>
<li><span style="font-size: small;"> Protein: 43.8g </span></li>
<li><span style="font-size: small;"> Carbohydrate: 15.4g </span></li>
<li><span style="font-size: small;"> Fiber: 1.1g </span></li>
<li><span style="font-size: small;"> Cholesterol: 99mg </span></li>
<li><span style="font-size: small;"> Iron: 2.4mg </span></li>
<li><span style="font-size: small;"> Sodium: 772mg </span></li>
<li><span style="font-size: small;"> Calcium: 34mg </span></li>
</ul><hr /> </div><br />
</div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-48039286253975616262011-04-06T19:26:00.000-07:002011-04-06T19:26:03.419-07:00Slow Cooker Meatloaf<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rIHrshDNxqrTTZyJ-6Mj4aZREGC1XGdtUqSv6u4uByNNuxvleAYoxgb6ekA3gWNhXF30T-2JNul0cX38gaQO68UJD_yOiWomUpbGTOLawKYgyrvPy92CuvWaQow8ac2Xuo6xialyrAtb/s1600/slow+cooker+meatloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rIHrshDNxqrTTZyJ-6Mj4aZREGC1XGdtUqSv6u4uByNNuxvleAYoxgb6ekA3gWNhXF30T-2JNul0cX38gaQO68UJD_yOiWomUpbGTOLawKYgyrvPy92CuvWaQow8ac2Xuo6xialyrAtb/s320/slow+cooker+meatloaf.jpg" width="320" /></a></div><br />
Slow cooker meatloaf, sounds like a match made in heaven right? This recipe calls for you to cook the loaf in the slow cooker for 5 hours on low. Cooking anything that long will result in a very moist and tender piece of meat. We served this with cider glazed carrots from Wegman's and '<a href="http://strikewhiletheskilletishot.blogspot.com/2010/05/heaven-and-i-love-pigs-aka-sour-cream.html">my heaven'</a>. <br />
<br />
The shiitake mushrooms in this are great. As other reviewers noted, they add this earthiness to the meatloaf that makes it tasty. Having said that, the rest of the recipe gets a big fat 'meh'. The 'sauce' only coats the top layer of meatloaf, meaning that you only taste the sauce in every fourth bite. The sauce itself is quite tangy, so I would suggest doubling it and stirring half into the meatloaf itself. <br />
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Would I make it again? nah. I'll stick to our favorite, <a href="http://www.myrecipes.com/recipe/italian-style-meat-loaf-10000001160605/">Italian Style Meatloaf</a> instead. <br />
<br />
As of today's post 11 people gave this an average rating of 4 out of 5. <br />
<br />
So, give it a shot and let me know if you agree. If you really want to make meatloaf that's worth your while though, go with the Italian Style. I can't believe I haven't even blogged about that recipe yet. It is one of the best ones we have.<br />
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<br />
<br />
Recipe by Jess Cool, Cooking Light, October 2003<br />
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<ul class="yield"><li><span style="font-size: small;"><span>YIELD:</span> 6 servings (serving size: 4 ounces) </span></li>
</ul><h5><span style="font-size: small;">Ingredients</span></h5><ul><li><span style="font-size: small;">2 (1-ounce) slices whole wheat bread</span></li>
<li><span style="font-size: small;">3/4 pound ground round</span></li>
<li><span style="font-size: small;">3/4 pound ground turkey</span></li>
<li><span style="font-size: small;">1 1/2 cups sliced shiitake mushrooms</span></li>
<li><span style="font-size: small;">1/2 cup grated fresh onion</span></li>
<li><span style="font-size: small;">1 teaspoon dried Italian seasoning</span></li>
<li><span style="font-size: small;">3/4 teaspoon salt</span></li>
<li><span style="font-size: small;">2 large eggs, lightly beaten</span></li>
<li><span style="font-size: small;">1 garlic clove, minced</span></li>
<li><span style="font-size: small;">2 tablespoons ketchup</span></li>
<li><span style="font-size: small;">1 1/2 teaspoons Dijon mustard</span></li>
<li><span style="font-size: small;">1/8 teaspoon ground red pepper</span></li>
</ul><span style="font-size: small;">Preparation</span> <ul class="prep"><li><span style="font-size: small;">Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.</span></li>
<li><span style="font-size: small;">Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.</span></li>
</ul><div class="nutrionalInfo"> <h5><span style="font-size: small;">Nutritional Information</span></h5><hr /> <ul><li><span style="font-size: small;"><span>Amount per serving</span></span></li>
<li><span style="font-size: small;"> Calories: 265 </span></li>
<li><span style="font-size: small;"> Calories from fat: 43% </span></li>
<li><span style="font-size: small;"> Fat: 12.7g </span></li>
<li><span style="font-size: small;"> Saturated fat: 4.2g </span></li>
<li><span style="font-size: small;"> Monounsaturated fat: 5.1g </span></li>
<li><span style="font-size: small;"> Polyunsaturated fat: 1.7g </span></li>
<li><span style="font-size: small;"> Protein: 25.2g </span></li>
<li><span style="font-size: small;"> Carbohydrate: 12.7g </span></li>
<li><span style="font-size: small;"> Fiber: 1.9g </span></li>
<li><span style="font-size: small;"> Cholesterol: 152mg </span></li>
<li><span style="font-size: small;"> Iron: 3mg </span></li>
<li><span style="font-size: small;"> Sodium: 545mg </span></li>
<li><span style="font-size: small;"> Calcium: 41mg </span></li>
</ul><hr /> </div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-28470783155080205462011-04-06T19:11:00.000-07:002011-04-06T19:11:53.812-07:00Artichoke-and-Red Pepper Pizza<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6n-ugn8CEl40ll4VvnZubwWyn0GDULpSTauu8XRM7WFStwj69GGc1mPE2yVoey6UG05x2_5Z_Fn0pHsCrk4uVMeoLbxc1GFv79Fp-oUliwVzb5856vl8rb3g5Okpu7FF6Gsu0ggJaVRgu/s1600/artichoke%252C+mushroom%252C+red+peper+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6n-ugn8CEl40ll4VvnZubwWyn0GDULpSTauu8XRM7WFStwj69GGc1mPE2yVoey6UG05x2_5Z_Fn0pHsCrk4uVMeoLbxc1GFv79Fp-oUliwVzb5856vl8rb3g5Okpu7FF6Gsu0ggJaVRgu/s320/artichoke%252C+mushroom%252C+red+peper+pizza.jpg" width="320" /></a></div><br />
Ah pizza, the American staple. Well believe it or not this pizza is meat free. Wait let me just double check that....yep no meat in this pizza.<br />
<br />
Given that this pizza has 0% meat, I was fairly certain that this would be one of those meals that my husband ate just to appease me. For him, pizza with no meat is like breathing without air. <br />
<br />
I guess they say you never stop learning things about your partner. He loved it! I'll admit I loved it too, but I was in such shock that he loved it that I thought I might have been dreaming--or that he was just saying it was good to make me feel better. But he had a genuine love for this pizza. Normally Cooking Light cuts back on the cheese, which is one method they use to make things 'lighter'. However, I felt like this was a great amount of cheese to pizza ratio. The recipe used up most of a bag of shredded mozzarella.<br />
<br />
Like other reviewers, I bought fresh mushrooms and sauteed them with the red peppers. See those green spots? I also added some homemade pesto, from another great CL recipe (seen <a href="http://www.myrecipes.com/recipe/pesto-10000001036225/">here</a>). It really took the recipe to an awesome level. How do I have fresh pesto in the winter when basil is not abundant? Simple silly, I freeze it and thaw some whenever I need it. <br />
<br />
This recipe was designed as a party appetizer, with 16 servings total. We split this into 8 servings instead, to make it more of a meal portion. The only caveat I would mention with doing this is that the crust isn't tough enough to hold a 'slice'. So next time we will up the time on the pre-bake of the crust to see if that works. And there will be a next time.<br />
<br />
It appears as though www.myrecipes.com is doing a redesign of their website. Because of this, I can't give you the rating of this recipe. I think it was a 5 star rated recipe with about 10-20 reviews. <br />
<br />
Recipe by Cooking Light, November 1995<br />
<br />
<ul class="yield"><li><span style="font-size: small;"><span>YIELD:</span> 16 appetizers (serving size: 1 appetizer) </span></li>
</ul><h5><span style="font-size: small;">Ingredients</span></h5><ul><li><span style="font-size: small;">1 (10-ounce) can refrigerated pizza dough</span></li>
<li><span style="font-size: small;"> Vegetable cooking spray</span></li>
<li><span style="font-size: small;">1 tablespoon olive oil</span></li>
<li><span style="font-size: small;">1 cup julienne-cut red bell pepper</span></li>
<li><span style="font-size: small;">1 teaspoon dried basil</span></li>
<li><span style="font-size: small;">1 teaspoon dried oregano</span></li>
<li><span style="font-size: small;">5 garlic cloves, minced</span></li>
<li><span style="font-size: small;">1 (14-ounce) can artichoke hearts, drained and coarsely chopped</span></li>
<li><span style="font-size: small;">1 (2.5-ounce) jar sliced mushrooms, drained</span></li>
<li><span style="font-size: small;">1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese</span></li>
<li><span style="font-size: small;"> Cracked pepper (optional)</span></li>
</ul><span style="font-size: small;">Preparation</span> <ul class="prep"><li><span style="font-size: small;">Unroll pizza dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10-inch rectangle. Bake at 425° for 5 minutes; set aside.</span></li>
<li><span style="font-size: small;">Heat oil in a nonstick skillet over medium-high heat. Add red bell pepper, basil, oregano, and garlic; saute 5 minutes. Remove from heat; stir in artichokes and mushrooms.</span></li>
<li><span style="font-size: small;">Sprinkle half of cheese over prepared pizza crust, leaving a 1/2-inch border. Spread the vegetable mixture evenly over cheese, and top with remaining cheese. Sprinkle with cracked pepper, if desired. Bake at 425° for 10 minutes or until crust is lightly browned</span></li>
</ul><h5><span style="font-size: small;">Nutritional Information</span></h5><hr /> <ul><li><span style="font-size: small;"><span>Amount per serving</span></span></li>
<li><span style="font-size: small;"> Calories: 101 </span></li>
<li><span style="font-size: small;"> Calories from fat: 32% </span></li>
<li><span style="font-size: small;"> Fat: 3.6g </span></li>
<li><span style="font-size: small;"> Saturated fat: 1.3g </span></li>
<li><span style="font-size: small;"> Monounsaturated fat: 1.5g </span></li>
<li><span style="font-size: small;"> Polyunsaturated fat: 0.6g </span></li>
<li><span style="font-size: small;"> Protein: 4.8g </span></li>
<li><span style="font-size: small;"> Carbohydrate: 12.7g </span></li>
<li><span style="font-size: small;"> Fiber: 0.3g </span></li>
<li><span style="font-size: small;"> Cholesterol: 6mg </span></li>
<li><span style="font-size: small;"> Iron: 1.1mg </span></li>
<li><span style="font-size: small;"> Sodium: 256mg </span></li>
<li><span style="font-size: small;"> Calcium: 103mg </span></li>
</ul></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-87848215099026062782011-04-06T18:57:00.000-07:002011-04-06T19:13:30.089-07:00Spinach Salad with Gorgonzola, Pistachios and Pepper Jelly Vinaigrette<div dir="ltr" style="text-align: left;" trbidi="on"><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfa9NCYwK3QZwIJw2Mk5rVXyKqWOjVOq8bN_oPjf5RGF5WYGaDPBce8gySaROPF_lYZS0gDP4ar7df_c-FfmGSV3SFhaGywnRe9bRXIK9HgiZa1nT6UomW6GbHKLHZYGUO3qrP8z_Wihr/s1600/pistachio%252C+red+pepper+jelly+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfa9NCYwK3QZwIJw2Mk5rVXyKqWOjVOq8bN_oPjf5RGF5WYGaDPBce8gySaROPF_lYZS0gDP4ar7df_c-FfmGSV3SFhaGywnRe9bRXIK9HgiZa1nT6UomW6GbHKLHZYGUO3qrP8z_Wihr/s320/pistachio%252C+red+pepper+jelly+salad.jpg" width="320" /></a></div><br />
Red pepper jelly. What a weird thing. Jelly is supposed to be sweet so why do you have this jelly that tastes a bit spicy?! To make this salad of course!<br />
<br />
I needed red pepper jelly for another recipe and for the life of me I cannot figure out which recipe it is. Anyway I had this stashed in my fridge and so I figured let's give it a go. I was a little skeptical of this salad at first, I wasn't sure how the flavors would come together. In the end this turned out to be a nice little salad.<br />
<br />
To make this substantial enough for my lunch, I added two soft boiled eggs (not pictured). The only other thing I changed in this recipe was to use blue cheese instead of gorgonzola. I have issues some times navigating the Wegman's cheese department....But blue cheese and gorgonzola are essentially the same, so I don't think it made a big difference. <br />
<br />
The spiciness of the vinaigrette complements the blue cheese perfectly. I'm not exactly sure what the pistachios add to this recipe but I enjoyed them nonetheless. Maybe this salad would be better with a little sweet bite, like dried cherries. Don't quote me on that though. :)<br />
<br />
This salad would be a great compliment to any meal and sounds fancy when serving your guests.<br />
<br />
As of today's post 11 people gave this an average rating of 5 out of 5.<br />
<br />
Recipe by Laura Zapalowski, Cooking Light, November 2008<br />
<br />
<br />
<br />
<ul class="yield"><li><span style="font-size: small;">YIELD: 6 servings (serving size: 1 cup spinach mixture and 2 teaspoons nuts) </span></li>
</ul><h5><span style="font-size: small;">Ingredients</span></h5><ul style="text-align: left;"><li><span style="font-size: small;">1/4 cup red pepper jelly</span></li>
<li><span style="font-size: small;">2 tablespoons cider vinegar</span></li>
<li><span style="font-size: small;">1 tablespoon extra-virgin olive oil</span></li>
<li><span style="font-size: small;">1/8 teaspoon kosher salt</span></li>
<li><span style="font-size: small;">1/8 teaspoon freshly ground black pepper</span></li>
<li><span style="font-size: small;">8 cups fresh baby spinach</span></li>
<li><span style="font-size: small;">1/4 cup (1 ounce) crumbled Gorgonzola cheese</span></li>
<li><span style="font-size: small;">1/4 cup dry-roasted pistachios</span> </li>
</ul><span style="font-size: small;">Preparation </span></div><span style="font-size: small;">1. Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature.<br />
2. Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.</span><div class="nutrionalInfo"><h5><span style="font-size: small;">Nutritional Information</span></h5><hr /><ul><li><span style="font-size: small;">Amount per serving</span></li>
<li><span style="font-size: small;"> Calories: 101 </span></li>
<li><span style="font-size: small;"> Calories from fat: 54% </span></li>
<li><span style="font-size: small;"> Fat: 6.1g </span></li>
<li><span style="font-size: small;"> Saturated fat: 1.6g </span></li>
<li><span style="font-size: small;"> Monounsaturated fat: 3g </span></li>
<li><span style="font-size: small;"> Polyunsaturated fat: 1.1g </span></li>
<li><span style="font-size: small;"> Protein: 2.9g </span></li>
<li><span style="font-size: small;"> Carbohydrate: 10.4g </span></li>
<li><span style="font-size: small;"> Fiber: 2.3g </span></li>
<li><span style="font-size: small;"> Cholesterol: 4mg </span></li>
<li><span style="font-size: small;"> Iron: 1.3mg </span></li>
<li><span style="font-size: small;"> Sodium: 187mg </span></li>
<li><span style="font-size: small;"> Calcium: 54mg </span></li>
</ul><hr /></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-47560625557298069802011-03-28T18:35:00.000-07:002011-03-28T18:35:46.454-07:00Beef, Black Bean and Chorizo Chili<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzZLYVn1TRu_l0LlyPfdiNs3QWS0QovqEuLC9yTgWuUcaMA7SVoW3f0W-7UFtDBxQwc5Pl1qUQpyjFcmRuhXpzn4pps77g5n2qWdROFDCn34_SffPtS7Cihs_1hrhnHAgeSBhqZznVd-h/s1600/beef%252C+chorizo%252C+black+bean+chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifzZLYVn1TRu_l0LlyPfdiNs3QWS0QovqEuLC9yTgWuUcaMA7SVoW3f0W-7UFtDBxQwc5Pl1qUQpyjFcmRuhXpzn4pps77g5n2qWdROFDCn34_SffPtS7Cihs_1hrhnHAgeSBhqZznVd-h/s320/beef%252C+chorizo%252C+black+bean+chili.jpg" width="320" /></a></div>Here's part 2 of the beefy stew-y goodness. Despite the brief glimpse of spring we had here in DC a week ago, winter has come back once again. This weekend called for chili to keep us warm and to occupy us during a march madness that was so mad our pool is already over before the final four play.<br />
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They really should call this 'chunks of beefy goodness with that smoky tasty flavor in a stew'. Chunks may not be a very appetizing word though. This to me is much more of a stew than a chili, not that I mind. But there is no ground beef in this chili. The recipe calls for stew meat which ends up being chunks of delicious beef flavor. And the chorizo and chipotle peppers in adobo really make this delicious. The flavors in this stew were very different from the other chili we've made (Cincinnati style). <br />
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We used the same wine from the previous recipe, Yellow Tail Shiraz/Cabernet blend and then my husband used it as a compliment to his chili. It really brought the spicy, peppery flavors out of the wine, which for me is not all that pleasing, but I get it.<br />
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This DEFINITELY will not fit in a slow cooker. Or at least mine. I think I have a 5 qt slow cooker and this was way too much. So once again we used the incredibly awesome dutch oven. Instead of cooking for 1 hour and then 30 minutes, we put the rest of the ingredients in (during the add lime and wine step), brought to a boil and then simmered for about 2 hours. Tasted good to me! We also didn't add the masa harina OR the cornmeal suggested as a substitute. We just let a little bit more of the beef broth boil off to make the consistency thicker. Yea, it may have altered the serving size and calories, but I didn't want to mess with throwing cornmeal in this chili. It smelled way too good.<br />
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As of today's post, 23 people gave this an average rating of 4 out of 5. This is definitely going in the book. A lot of reviewers said that this was really spicy for them. I don't know if they have weak taste buds, but we didn't notice a lot of heat. It's definitely got the chipotle smoky flavor, but we'd probably throw a habenero in next time to kick it up a notch. We served it with cornbread muffins.<br />
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Give it a whirl....<br />
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Recipe by Julianna Grimes, Cooking Light, November 2007<br />
<br />
<div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 10 servings (serving size: about 1 cup chili)<br />
<br />
</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced</li>
<li> 1 1/2 pounds beef stew meat</li>
<li> 1 1/2 cups chopped onion</li>
<li> 4 garlic cloves, minced</li>
<li> 1 (7-ounce) can chipotle chiles in adobo sauce</li>
<li> 3 tablespoons tomato paste</li>
<li> 2 teaspoons sugar</li>
<li> 1 teaspoon salt</li>
<li> 2 teaspoons unsweetened cocoa</li>
<li> 1 teaspoon ground coriander</li>
<li> 1 teaspoon dried oregano</li>
<li> 1 teaspoon ground cumin</li>
<li> 1 cup dry red wine</li>
<li> 1/4 cup fresh lime juice</li>
<li> 2 (14-ounce) cans less-sodium beef broth</li>
<li> 1 (28-ounce) can whole tomatoes, undrained and chopped</li>
<li> 2 tablespoons masa harina</li>
<li> 2 (15-ounce) cans pinto beans, rinsed and drained</li>
<li> 1 (15-ounce) can black beans, rinsed and drained</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.<br />
Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.<br />
Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.<br />
</div><div class="rcpdetail"> <h2>Kitchen Notes</h2>Look for masa harina, the corn flour used to make tortillas, in the Latin foods aisle at the supermarket, or substitute fine-ground cornmeal. Use kitchen shears to cut up the tomatoes in the can.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 325 (30% from fat)</dt>
<dt>Fat: 11g (sat 3.8g,mono 4.7g,poly 1g) </dt>
<dt>Protein: 25g</dt>
<dt>Carbohydrate: 31.4g</dt>
<dt>Fiber: 8.4g</dt>
<dt>Cholesterol: 53mg</dt>
<dt>Iron: 4.7mg</dt>
<dt>Sodium: 898mg</dt>
<dt>Calcium: 104mg</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-73651781205924855782011-03-28T18:23:00.000-07:002011-03-28T18:23:02.779-07:00Beef Daube Provencal<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxLgF-Cv-raMvfJbwPSCGBgOBSrb9T360JM91Js0GXc_gSOjFSqfxBD6aO8kvjLsBi8U4C9gzsdOWPW_CPCo1sdB6NafkgK8XSjU83A-s0sg-UVQBwuBOdR55wvFkUH_6vFccSlxvDaKJ/s1600/beef+daube+provencal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxLgF-Cv-raMvfJbwPSCGBgOBSrb9T360JM91Js0GXc_gSOjFSqfxBD6aO8kvjLsBi8U4C9gzsdOWPW_CPCo1sdB6NafkgK8XSjU83A-s0sg-UVQBwuBOdR55wvFkUH_6vFccSlxvDaKJ/s320/beef+daube+provencal.jpg" width="320" /></a></div>This is going to be part 1 of 2 in the delicious tender beefy stew recipes. I received this recipe as a recommendation from one of my best friends. She said that she and her boyfriend make it and it's delicious. Slow roasting beef and 12, yes TWELVE garlic cloves sounded right up our alley. This also gave us an opportunity to use one of our favorite kitchen tools, the dutch oven. <br />
<br />
Have I told you lately that I love you (dutch oven)? Dutch ovens are the best. You can brown beef in them and then add liquid to make soups and stews. Did I mention they are also oven safe?! The dutch oven has changed my life, and not only because I get to make the soft pretzels I was super in love with (seen <a href="http://strikewhiletheskilletishot.blogspot.com/2011/01/soft-pretzels-mmmmmmmmmmm.html">here</a>). <br />
<br />
I will say that the portion sizes for this particular recipe were a bit small. We served this to guests for dinner and we barely made 6 servings. Luckily we threw together a salad to make this a more substantial meal. Several reviewers said they used a hearty bread instead of egg noodles, so I went with the bread this time. My friend made horseradish mashed potatoes which sounded super tasty but I wasn't sure if the crowd we had would have been down with horseradish. Either you love it or hate it. But mashed potatoes (or as I call them mashy p's) would definitely be a good way to go. <br />
<br />
I used Wegman's Rosemary and sea salt loaf. It was a great compliment to this stew. We used Yellow Tail Shiraz/Cabernet blend.<br />
<br />
We originally were planning to make this in our slow cooker but didn't think it would fit. In the end, I think we could have done it. I might brown the beef first just to get some of that same flavor.<br />
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As of today's post, 39 people rated it a 4 out of 5. Come on people, 12 garlic cloves, that's all I have to say....<br />
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Recipe by Lia Mack Huber, Cooking Light, September 2007<br />
<br />
<div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)<br />
<br />
</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 2 teaspoons olive oil</li>
<li> 12 garlic cloves, crushed</li>
<li> 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes</li>
<li> 1 1/2 teaspoons salt, divided</li>
<li> 1/2 teaspoon freshly ground black pepper, divided</li>
<li> 1 cup red wine</li>
<li> 2 cups chopped carrot</li>
<li> 1 1/2 cups chopped onion</li>
<li> 1/2 cup less-sodium beef broth</li>
<li> 1 tablespoon tomato paste</li>
<li> 1 teaspoon chopped fresh rosemary</li>
<li> 1 teaspoon chopped fresh thyme</li>
<li> Dash of ground cloves</li>
<li> 1 (14.5-ounce) can diced tomatoes, undrained</li>
<li> 1 bay leaf</li>
<li> 3 cups hot cooked medium egg noodles (about 4 cups uncooked noodles)</li>
<li> Chopped fresh thyme (optional)</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>Preheat oven to 300°.<br />
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf) to pan; bring to a boil.<br />
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Garnish with chopped fresh thyme, if desired.<br />
Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.<br />
Wine note: This satisfying beef stew deserves a rich, earthy, and soulful wine--one with a soft, thick texture. I love the complexity and juiciness of the Kuleto Estate Syrah 2004 from Napa Valley, California ($45), which elevates this stew into a princely dinner. --Karen MacNeil<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 367 (31% from fat)</dt>
<dt>Fat: 12.8g (sat 4.3g,mono 5.8g,poly 0.9g) </dt>
<dt>Protein: 29.1g</dt>
<dt>Carbohydrate: 33.4g</dt>
<dt>Fiber: 3.9g</dt>
<dt>Cholesterol: 105mg</dt>
<dt>Iron: 4.3mg</dt>
<dt>Sodium: 776mg</dt>
<dt>Calcium: 76mg</dt>
</dl></div><br />
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</div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com1tag:blogger.com,1999:blog-3428831689599175456.post-8381085584919821952011-03-28T18:12:00.000-07:002011-03-28T18:12:23.854-07:00Italian Beef Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0eIlFxMS08GCeLEL2p-0BUG9wcMUfMYi1BEMLJRJT_U6aSuGtmvHkXZMRSY2W63Zv_88jeB3GVNHex21LmSrlF0nZkr98VrlJk7Nt7chtoeczAugDeAUvKqBbI2ccJxiaTP0907zU7nb/s1600/Italian+beef+sandwiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv0eIlFxMS08GCeLEL2p-0BUG9wcMUfMYi1BEMLJRJT_U6aSuGtmvHkXZMRSY2W63Zv_88jeB3GVNHex21LmSrlF0nZkr98VrlJk7Nt7chtoeczAugDeAUvKqBbI2ccJxiaTP0907zU7nb/s320/Italian+beef+sandwiches.jpg" width="320" /></a></div>I have been to Chicago, land of the deep dish, but never ate their other claim to fame, the Italian Beef Sandwich. Man vs. Food happened to do a show in Chi town where Adam Richmond spoke of the Italian Beef Sandwich. I was a little wary at first--what the hell is Giardiniera?! looks like cauliflower and carrots, wtf?! Not to mention the fact that I had NO idea where to find it in the grocery so the first time we made these I skipped it. In the end it is DELICIOUS. Not as tasty as another beef sandwich claimed by a different mid-West wintry town (aka Beef on Weck in my hometown of Buffalo), but it is still good. Plus it utilizes our favorite tool--the SLOW COOKER!<br />
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This time I forgot to marinate the meat the night before, so I threw in about 5 extra garlic cloves and added more spices. This time I also found the Giardiniera--it's near the pickles. I liked it, the optional topping gave the sandwich texture and tang. It's so easy to throw together, you could definitely have this as a weeknight meal. <br />
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As of today's post, a lowly 4 people gave this a 3 out of 5.<br />
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Recipe by Cooking Light, October 2009<br />
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<div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 8 servings (serving size: 1 sandwich and about 1/3 cup cooking liquid)<br />
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</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 1 teaspoon dried Italian seasoning</li>
<li> 1 teaspoon crushed red pepper</li>
<li> 1 (2 1/2-pound) rump roast, trimmed</li>
<li> 1 (14-ounce) can fat-free, less-sodium beef broth</li>
<li> 1 garlic clove, minced</li>
<li> 2 teaspoons olive oil</li>
<li> 1 cup coarsely chopped green bell pepper (about 1 medium)</li>
<li> 8 (2-ounce) Italian rolls</li>
<li> Giardiniera (pickled vegetables), chopped (optional)</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>1. Combine first 5 ingredients in a large zip-top bag, and marinate in the refrigerator overnight.<br />
2. Place beef and marinade in an electric slow cooker; cook on LOW 8 hours or until beef is tender. Place beef on a cutting board (reserve cooking liquid); let stand 10 minutes. Thinly slice beef; place in a shallow dish. Pour cooking liquid over beef.<br />
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper to pan; sauté 5 minutes or until tender. Slice rolls lengthwise, cutting to, but not through, other side. Hollow out top and bottom halves of rolls, leaving a 3/4-inch-thick shell; reserve the torn bread for another use. Arrange about 3 ounces beef and 2 tablespoons bell peppers on each roll. Drizzle 1 tablespoon cooking liquid over beef and peppers; top with giardiniera, if desired. Serve with remaining 2 1/2 cups cooking liquid for dipping.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 386 </dt>
<dt>Fat: 11.3g (sat 3.4g,mono 4.8g,poly 1.2g) </dt>
<dt>Protein: 39.4g</dt>
<dt>Carbohydrate: 29.2g</dt>
<dt>Fiber: 1.8g</dt>
<dt>Cholesterol: 102mg</dt>
<dt>Iron: 5.4mg</dt>
<dt>Sodium: 479mg</dt>
<dt>Calcium: 52mg</dt>
</dl></div><br />
</div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-48550562053130863342011-03-28T18:03:00.000-07:002011-03-28T18:03:08.530-07:00Cincinnati Turkey Chili<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaOS__UVDdf0BsyJW6PEhjfsMy8Qqn9GKkwjrCTOOKNUfHOrLzqBT3hZJu7fFcr6IX34RoZT5U13xT6Njt_DJKSRjMDbbwmInWHlqmNvdzMj0M6vHVq4RXmlGWQRJUyOH2SGQN6PRziGl/s1600/cincinnati+chili.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaOS__UVDdf0BsyJW6PEhjfsMy8Qqn9GKkwjrCTOOKNUfHOrLzqBT3hZJu7fFcr6IX34RoZT5U13xT6Njt_DJKSRjMDbbwmInWHlqmNvdzMj0M6vHVq4RXmlGWQRJUyOH2SGQN6PRziGl/s320/cincinnati+chili.JPG" width="320" /></a></div><br />
Winter time = slow cooker time!! Nothin' like a homemade chili in the slow cooker to get you through that work day. This recipe calls for spaghetti but we don't use it. I'm pretty sure this is tasty enough without adding a filler like spaghetti. If I am going to eat pasta, you better believe I'm having alfredo or something that will make it worth eating those carbs! This recipe is fantastic enough with out the spaghetti, so in my opinion, you should skip it.<br />
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The thing I love most about chili is beans! We had double the ingredients for everything but the beans. Luckily, since I love beans, I had a can of cannelini beans in the pantry. It got the job done. We also made the cornbread with the original recipe, which is included below.<br />
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As of today's post, 32 people gave this an average rating of 4 out of 5.<br />
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Recipe by Cooking Light, September 2009<br />
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<div class="rcpdetail" id="mainstats"><b>Prep Time:</b> 5 minutes<br />
<b>Cook Time:</b> 34 minutes<br />
<b>Yield:</b> 4 servings (serving size: about 1/2 cup spaghetti, 1 1/2 cups chili, 2 tablespoons onion, and 3 tablespoons cheese)<br />
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</div><div class="rcpdetail" id="ingredients"><h2>Ingredients</h2><ul><li> 4 ounces uncooked spaghetti</li>
<li> Cooking spray</li>
<li> 8 ounces lean ground turkey</li>
<li> 1 1/2 cups prechopped onion, divided</li>
<li> 1 cup chopped green bell pepper</li>
<li> 1 tablespoon bottled minced garlic</li>
<li> 1 tablespoon chili powder</li>
<li> 2 tablespoons tomato paste</li>
<li> 1 teaspoon ground cumin</li>
<li> 1 teaspoon dried oregano</li>
<li> 1/4 teaspoon ground cinnamon</li>
<li> 1/8 teaspoon ground allspice</li>
<li> 1/2 cup fat-free, less-sodium chicken broth</li>
<li> 1 (15-ounce) can kidney beans, rinsed and drained</li>
<li> 1 (14.5-ounce) can diced tomatoes, undrained</li>
<li> 2 1/2 tablespoons chopped semisweet chocolate</li>
<li> 1/4 teaspoon salt</li>
<li> 3/4 cup (3 ounces) shredded sharp cheddar cheese</li>
</ul></div><div class="rcpdetail" id="preparation"><h2>Preparation</h2>1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.<br />
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes, stirring to crumble. Add 1 cup onion, bell pepper, and garlic; sauté 3 minutes. Stir in chili powder and next 5 ingredients (through allspice); cook 1 minute. Add broth, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Remove from heat; stir in chocolate and salt. Serve chili over spaghetti; top with remaining 1/2 cup onion and cheese.</div><div class="rcpdetail" id="nutrientInfo"><h2>Nutritional Information</h2><dl><dt>Calories: 408 </dt>
<dt>Fat: 13.8g (sat 6.6g,mono 4.3g,poly 1.7g) </dt>
<dt>Protein: 24.5g</dt>
<dt>Carbohydrate: 47.4g</dt>
<dt>Fiber: 7.9g</dt>
<dt>Cholesterol: 67mg</dt>
<dt>Iron: 3.7mg</dt>
<dt>Sodium: 765mg</dt>
<dt>Calcium: 237mg</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-20689562642142940832011-03-20T20:41:00.000-07:002011-03-20T20:41:56.632-07:00Chicken, Cashew, and Red Pepper Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDaKDmFAo4XCE6_MuUiIFz9s0yjUo34OuFkJmYWBtV0OvWyRMCnSlwnWqTY5lbiDKqMt5YUUhGnTrFEFV5Qv-mHWfws8Gc1oCGelvJtABFhnhz6ZIqgrwBU4f7HW65QvCIglF3v2iMar3/s1600/chicken+cashew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgDaKDmFAo4XCE6_MuUiIFz9s0yjUo34OuFkJmYWBtV0OvWyRMCnSlwnWqTY5lbiDKqMt5YUUhGnTrFEFV5Qv-mHWfws8Gc1oCGelvJtABFhnhz6ZIqgrwBU4f7HW65QvCIglF3v2iMar3/s320/chicken+cashew.jpg" width="320" /></a></div>I guess I'll preface this recipe with the fact that 35 people gave this an average of 5 out of 5. It's that delicious. This is another superfast weeknight meal that comes together quickly, especially with 90 second brown rice. Most of the ingredients you can keep on hand. The thinner you cut your chicken, the more quickly it will cook. The cashews are a MUST. You cannot skip the cashews. They give this a perfect crunch. <br />
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In the past, we've added water chestnuts and broccoli to add vegetables and texture to this dish. But this time, we made it strictly by the recipe. The recipe gives you enough sauce for the rice. <br />
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We've made this a few times and honestly I had forgotten just how tasty it is. I can say we'll be making this more in the future. <br />
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Add it to your rotation, you won't regret it.<br />
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Recipe by Barbara Lauterbach, Cooking Light, April 2009<br />
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<div class="rcpdetail" id="mainstats"> <strong>Prep Time:</strong> 30 minutes<br />
<strong>Yield:</strong> 4 servings (serving size: 1 cup)<br />
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</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 3 3/4 teaspoons cornstarch, divided</li>
<li> 2 tablespoons low-sodium soy sauce, divided</li>
<li> 2 teaspoons dry sherry</li>
<li> 1 teaspoon rice wine vinegar</li>
<li> 3/4 teaspoon sugar</li>
<li> 1/2 teaspoon hot pepper sauce (such as Tabasco)</li>
<li> 1 pound chicken breast tenders, cut lengthwise into thin strips</li>
<li> 1/2 cup coarsely chopped unsalted cashews</li>
<li> 2 tablespoons canola oil</li>
<li> 2 cups julienne-cut red bell pepper (about 1 large)</li>
<li> 1 teaspoon minced garlic</li>
<li> 1/2 teaspoon minced peeled fresh ginger</li>
<li> 3 tablespoons thinly sliced green onions</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>1. Combine 1 teaspoon cornstarch, 1 tablespoon soy sauce, and next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.<br />
2. Combine remaining 2 3/4 teaspoons cornstarch, remaining 1 tablespoon soy sauce, and chicken in a medium bowl; toss well to coat.<br />
3. Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.<br />
4. Add oil to pan, swirling to coat. Add chicken mixture to pan; sauté 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; sauté 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions.<br />
Quick rice pilaf: Cook 1 (10-ounce) package frozen white rice (such as Birds Eye SteamFresh) according to package directions. Combine cooked rice, 2 tablespoons drained chopped water chestnuts, 1/2 teaspoon crushed red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 324 </dt>
<dt>Fat: 16.6g (sat 2.5g,mono 9.2g,poly 3.8g) </dt>
<dt>Protein: 30g</dt>
<dt>Carbohydrate: 13.5g</dt>
<dt>Fiber: 2g</dt>
<dt>Cholesterol: 66mg</dt>
<dt>Iron: 2.4mg</dt>
<dt>Sodium: 350mg</dt>
<dt>Calcium: 33mg</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-51070345190672264502011-03-20T20:19:00.000-07:002011-03-20T20:19:16.410-07:00Salmon with Spicy Cucumber and Peanuts<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWPShkOtfLrUCmHLupADiy3O1agu0ix16_G65qGNkWg9b-yPVUnIeRASoJPjf4SxQcoNoZI0LAL7C0OTZEwCtNX6G1q88KymM90RkPKYAwcq78NDUhTlG0QA3T6xL57cV6IlM0eiNR4Jv/s1600/samon+spicy+cucumber.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWPShkOtfLrUCmHLupADiy3O1agu0ix16_G65qGNkWg9b-yPVUnIeRASoJPjf4SxQcoNoZI0LAL7C0OTZEwCtNX6G1q88KymM90RkPKYAwcq78NDUhTlG0QA3T6xL57cV6IlM0eiNR4Jv/s320/samon+spicy+cucumber.jpg" width="320" /></a></div><br />
I try to incorporate fish in our diet at least once every two weeks. Winter can be tough because all you want to do is sleep and eat white, starchy carbs. But now spring is coming and when you want a light weeknight meal, this is a great option. <br />
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Once again we had green beans with this meal (recipe found <a href="http://strikewhiletheskilletishot.blogspot.com/2010/05/asparagus-with-ginger-vinaigrette.html">here</a>). I forgot to seed the cucumber, so it doesn't look perfect. I didn't notice a difference in taste either way. But I love the combination of rice wine vinegar, red pepper flakes and sugar. It gives you a totally unique taste of the spicy/sweet combination.<br />
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This is another great easy weeknight meal. Once you mix together the sauce and toss the cucumbers, all you have to do is cook the fish. I steamed the green beans while I made the sauce and finished the green beans while the fish cooked.<br />
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As of today's post only 3 people have rated this recipe from 2008. They gave it an average rating of 3 out of 5. <br />
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Recipe by Alyson Haynes, Cooking Light, August 2008<br />
<div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 4 servings<br />
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</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 4 cups sliced seeded peeled cucumber (about 2 large)</li>
<li> 1/4 cup seasoned rice vinegar</li>
<li> 2 tablespoons chopped fresh parsley</li>
<li> 2 teaspoons sugar</li>
<li> 1/2 teaspoon crushed red pepper</li>
<li> 1/2 teaspoon salt, divided</li>
<li> Cooking spray</li>
<li> 1/4 teaspoon black pepper</li>
<li> 4 (6-ounce) salmon fillets</li>
<li> 4 teaspoons chopped unsalted, dry-roasted peanuts</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt.<br />
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet in each of 4 shallow bowls, and top each serving with 1/2 cup cucumber salad and 1 teaspoon peanuts.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 262 (38% from fat)</dt>
<dt>Fat: 11g (sat 1.7g,mono 3.8g,poly 4.2g) </dt>
<dt>Protein: 30.5g</dt>
<dt>Carbohydrate: 8.9g</dt>
<dt>Fiber: 1.3g</dt>
<dt>Cholesterol: 81mg</dt>
<dt>Iron: 1.7mg</dt>
<dt>Sodium: 666mg</dt>
<dt>Calcium: 41mg</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-58152317551269527792011-03-20T20:05:00.000-07:002011-03-20T20:05:54.949-07:00Escarole, Bean and Sausage Soup with Parmesan Cheese<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPiH4yGamy2x8oY8rvj_QgLDiKphzdvFbt17nTFvRndNTJ_ywjzH3Fvb9QXrGksdepJCrGJzrpjijff-IgbsYtDnrYGOBKPMZOY_y4PXh9bIhqNA_dP5DgXMUwS360fZb3Ym_KgSMf7qS/s1600/sausage+escarole+bean+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPiH4yGamy2x8oY8rvj_QgLDiKphzdvFbt17nTFvRndNTJ_ywjzH3Fvb9QXrGksdepJCrGJzrpjijff-IgbsYtDnrYGOBKPMZOY_y4PXh9bIhqNA_dP5DgXMUwS360fZb3Ym_KgSMf7qS/s320/sausage+escarole+bean+soup.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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I was so excited this month when I saw my Wegman's magazine arrive in the mail advertising pre-packaged, pre-cut escarole. At the same time, I had my new issue of Cooking Light with a recipe that called for what else but....ESCAROLE! So I figured we'd give it a shot. <br />
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It was delicious. I don't know if it was the type of sausage we used (I think that had a lot to do with it) but it was so tasty. It was italian sausage but I think Wegman's had pork rather than turkey and I think ours was 'spicy' rather than 'sweet'. So technically this recipe is supposed to be turkey but considering my love affair with pigs this tasted pretty delicious. It was also ridiculously easy. Cook sausage and flavorings (garlic, fennel, onion) then throw in some broth and beans, cook more, then throw in the escarole until it wilts. So simple. Escarole raw is a bit bitter, so you want to make sure it cooks down appropriately. The parmesan is a must, it gave it this tangy bite on the end, and pre-chopped onion makes this super fast. It's already in the book and we will be making this again. I think this will be great even in the summer since you're not slaving over a hot stove.<br />
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Only 2 people have rated this recipe so far. I haven't put mine in so I better get on that. But the two people gave this a 4 out of 5. If you like beans, sausage and soup, this is for you. I'm sure if you used sweet links rather than spicy it will also be delicious. I almost wish we were making this soup again this week, it was that tasty.<br />
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Recipe by David Bonom, Cooking Light, March 2011<br />
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<div class="rcpdetail" id="mainstats"> <strong>Total: </strong> 20 minutes<br />
<strong>Yield:</strong> 4 servings (serving size: about 1 1/4 cups soup and 1 1/2 teaspoons cheese)<br />
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</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 2 teaspoons extra-virgin olive oil</li>
<li> 1 cup prechopped onion</li>
<li> 1/2 cup thinly sliced fennel bulb</li>
<li> 1 tablespoon minced garlic</li>
<li> 3 (3.2-ounce) links sweet turkey Italian sausage, casings removed</li>
<li> 2 cups fat-free, lower-sodium chicken broth</li>
<li> 1 cup water</li>
<li> 1 (15-ounce) can no-salt-added cannellini beans or other white beans, rinsed and drained</li>
<li> 4 cups chopped escarole</li>
<li> 2 tablespoons grated Parmesan cheese</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>1. Heat a large saucepan over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, fennel bulb, garlic, and sausage; cook 7 minutes or until sausage is browned, stirring frequently to crumble. Add broth, 1 cup water, and beans. Cover; bring to a boil, and cook 5 minutes, stirring occasionally. Stir in escarole; cook 4 minutes or until escarole wilts. Divide soup evenly among 4 bowls; sprinkle with Parmesan cheese.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 230 </dt>
<dt>Fat: 4.6g (sat 2.6g,mono 1.7g,poly 0.3g) </dt>
<dt>Protein: 17.9g</dt>
<dt>Carbohydrate: 15.5g</dt>
<dt>Fiber: 4.7g</dt>
<dt>Cholesterol: 49mg</dt>
<dt>Iron: 1.3mg</dt>
<dt>Sodium: 624mg</dt>
<dt>Calcium: 87mg</dt>
</dl></div><br />
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</div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-12360692460440108642011-03-20T19:55:00.000-07:002011-03-20T19:55:34.458-07:00Chicken Satay with Spicy Peanut Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzjbXBbZHbTS-yN2K4npTboeU6oNzy9u-HKIiaL_AaBKstBQMdJRg2dQao2KUVOne13gYV2SpRfaVcPtyB8fBw-Tkcsfsim2GkaKIUFY7P8FVC_Nm-0TNSXXLdCA6ubHw8ymfj-XBUGy-/s1600/chicken+satay.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjzjbXBbZHbTS-yN2K4npTboeU6oNzy9u-HKIiaL_AaBKstBQMdJRg2dQao2KUVOne13gYV2SpRfaVcPtyB8fBw-Tkcsfsim2GkaKIUFY7P8FVC_Nm-0TNSXXLdCA6ubHw8ymfj-XBUGy-/s320/chicken+satay.jpg" width="320" /></a></div><br />
Dear blogosphere,<br />
I know it's been too long since my last post. Please don't hate me. We've had many things happening in our lives with little time to cook or post. Namely, we've bought our first home, or will (officially) in April. Between that, working a lot of extra hours and weekend trips, there hasn't been time for much else. But now I'm back and I have a bunch of posts to catch up on. <br />
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On to one of our FAVORITESSSSSSSSSSSSSSS. This is such a great one. You can make it as an appetizer for a party or make it a meal. We had it with a little steamed green beans. I think I just threw red pepper flakes and butter on the green beans. Oh it's so good though. If you like peanut butter and you like spicy, this is the best combination of spicy and sweet. Not only is the meat marinated in yummy goodness but you also have the side dipping sauce. <br />
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I can't find the exact recipe online, I think because it is an older CL recipe (like before 2005 older). Not all of the recipes are posted on myrecipes.com.<br />
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we're in luck though because there's a similar recipe online that is cooking light. I don't think I've made this exact version but the ingredients look similar to the one we have. And 66 people gave this 5 out of 5 which on the yum meter means EXCELLENT!<br />
<br />
If you like peanut butter and red pepper flakes you need to try this one. And if you make it, please invite me over because I super love it.<br />
<br />
OH! One note about this recipe. It calls for you to grill the skewers. If you're like us and you have a charcoal grill, don't bother getting it all set up and fired up. Just broil the skewers. I think we broil maybe 3-5 minutes on a side. You have to flip them over which can be a pain because there will be some liquid (and it's hard to turn skewers with giant oven mitts). <br />
<br />
Recipe by Alison Lewis, Cooking Light, July 2005<br />
<div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 4 servings (serving size: 2 skewers and 1 tablespoon sauce)<br />
<br />
</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 1 pound skinless, boneless chicken breasts, cut into 8 strips</li>
<li> 1 tablespoon light brown sugar</li>
<li> 2 1/2 tablespoons low-sodium soy sauce</li>
<li> 2 teaspoons bottled ground fresh ginger (such as Spice World)</li>
<li> 1 teaspoon grated lime rind</li>
<li> 1/4 teaspoon crushed red pepper</li>
<li> 2 garlic cloves, minced</li>
<li> Sauce:</li>
<li> 1 tablespoon light brown sugar</li>
<li> 1 1/2 tablespoons low-sodium soy sauce</li>
<li> 1 tablespoon fresh lime juice</li>
<li> 2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)</li>
<li> 1/4 teaspoon crushed red pepper</li>
<li> 1 garlic clove, minced</li>
<li> Remaining ingredient:</li>
<li> Cooking spray</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>Prepare grill.<br />
To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.<br />
To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.<br />
Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 205 (20% from fat)</dt>
<dt>Fat: 4.5g (sat 1g,mono 0.4g,poly 0.4g) </dt>
<dt>Protein: 29.3g</dt>
<dt>Carbohydrate: 11.2g</dt>
<dt>Fiber: 0.8g</dt>
<dt>Cholesterol: 66mg</dt>
<dt>Iron: 1.5mg</dt>
<dt>Sodium: 672mg</dt>
<dt>Calcium: 26mg</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-4269018606729066672011-01-30T18:44:00.000-08:002011-01-30T18:48:13.973-08:00Chicken and Mushrooms in Garlic White Wine Sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrQ_ptwyhFRlmsFti8caTNJ2WLpY9OuiElqcqrT39r6HFfNzZWLF7bMxnuh3vPkEnu7utdWwYRBTuB5gkAAabsYIhwcoPqE_4RcdL2Ne4DqvK6cS_naq-Lp78cgFvmsNbchshR1FdO2uE/s1600/chicken+wine+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrQ_ptwyhFRlmsFti8caTNJ2WLpY9OuiElqcqrT39r6HFfNzZWLF7bMxnuh3vPkEnu7utdWwYRBTuB5gkAAabsYIhwcoPqE_4RcdL2Ne4DqvK6cS_naq-Lp78cgFvmsNbchshR1FdO2uE/s320/chicken+wine+cream.JPG" width="320" /></a></div><br />
So I must apologize. I quoted this on the 'upcoming menu items' as a 'cream' sauce. This is not a cream sauce. It is another great solid recipe like the last post about five-spice pork lo mein, but from a different culture. It calls for egg noodles, which I also really like. You don't feel as heavy with egg noodles compared to regular noodles. Plus this recipe gives us an excuse (as if we needed one) to open a bottle of wine. The difficult part is choosing which of our beloved wines to 'throw' into a recipe. <br />
<br />
The last couple of recipes have been light on the ratings. This one is not. As of today's post, 73 (YES SEVENTY-THREE) people gave this an average rating of 4 out of 5. We've made it several times in our house, which should tell you that it's at least worth trying.<br />
<br />
Recipe by David Bonom, Cooking Light, November 2006<br />
<br />
<div class="rcpdetail" id="mainstats"><b>Yield:</b> 4 servings<br />
<br />
</div><div class="rcpdetail" id="ingredients"><h2>Ingredients</h2><ul><li> 4 ounces uncooked medium egg noodles</li>
<li> 1 pound skinless, boneless chicken breast halves</li>
<li> 2 tablespoons all-purpose flour, divided</li>
<li> 1/2 teaspoon salt, divided</li>
<li> 1/4 teaspoon black pepper, divided</li>
<li> 2 tablespoons olive oil, divided</li>
<li> 1 tablespoon bottled minced garlic</li>
<li> 1/2 teaspoon dried tarragon</li>
<li> 1 (8-ounce) package presliced mushrooms</li>
<li> 1/2 cup dry white wine</li>
<li> 1/2 cup fat-free, less-sodium chicken broth</li>
<li> 1/4 cup grated Parmesan cheese</li>
</ul></div><div class="rcpdetail" id="preparation"><h2>Preparation</h2>Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.<br />
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.<br />
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.<br />
Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.</div><div class="rcpdetail" id="nutrientInfo"><h2>Nutritional Information</h2><dl><dt>Calories: 350 (29% from fat)</dt>
<dt>Fat: 11.1g (sat 2.6g,mono 6.2g,poly 1.4g) </dt>
<dt>Protein: 34.3g</dt>
<dt>Carbohydrate: 26.5g</dt>
<dt>Fiber: 1.2g</dt>
<dt>Cholesterol: 99mg</dt>
<dt>Iron: 2.5mg</dt>
<dt>Sodium: 502mg</dt>
<dt>Calcium: 91mg</dt>
</dl></div> <br />
<br />
</div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-30242399833740766762011-01-30T18:39:00.000-08:002011-01-30T18:47:52.302-08:00Five-Spice Pork Lo Mein<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRdxENUY9JlviN8hmuLEDaGNbAl30UFWjmW2wUmPjx8MbnCUqe7puG6He7fdP07dNn01iXRUqrnXuB5Z5O-aoTWlsLZeu4Ub_geHgxUkRBqDq7OCbwqdnV98aBJADMJAFOoefIE3ViqDv/s1600/5+spice+pork+tenderloin+in+hoisin+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxRdxENUY9JlviN8hmuLEDaGNbAl30UFWjmW2wUmPjx8MbnCUqe7puG6He7fdP07dNn01iXRUqrnXuB5Z5O-aoTWlsLZeu4Ub_geHgxUkRBqDq7OCbwqdnV98aBJADMJAFOoefIE3ViqDv/s320/5+spice+pork+tenderloin+in+hoisin+sauce.JPG" width="320" /></a></div>If you read the ricotta broccoli Alfredo post <a href="http://strikewhiletheskilletishot.blogspot.com/2011/01/ricotta-fettuccine-alfredo-with.html">here</a>, you're probably remembering that awful looking stuff. Look how appetizing this is in comparison! This was a super easy and quick meal that we made using soba. Soba noodles are made from buckwheat, and while I don't know a lot about the differences in pasta, I know that they are tasty. You can find them in the International/Asian section of your grocery store. <br />
<br />
We didn't make any changes to the recipe. We thought the recipe was a good, solid recipe. It's not among the best we've ever made, but it was really tasty, easy and a great way to get a sampling of that Asian cuisine without all of the bad stuff. We will make it again, but will add water chestnuts and possibly snap peas for color and crunch. It was great to have this warm comforting meal on a cold winter's night.<br />
<br />
As of today's post, 17 people gave this an average rating of 3 out of 5. Some of the reviewers threw in some additional ingredients, so check them out depending on which add-ins you like.<br />
<br />
Recipe by Lorrie Covin, Cooking Light, July 2005<br />
<br />
<br />
<div class="rcpdetail" id="mainstats"><b>Yield:</b> 6 servings (serving size: 1 1/3 cups)<br />
<br />
</div><div class="rcpdetail" id="ingredients"><h2>Ingredients</h2><ul><li> 8 ounces uncooked Chinese-style noodles</li>
<li> 1 tablespoon grated peeled fresh ginger</li>
<li> 2 teaspoons five-spice powder</li>
<li> 1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips</li>
<li> 1/2 teaspoon salt, divided</li>
<li> 2 tablespoons toasted peanut oil</li>
<li> 1/4 cup water</li>
<li> 1/4 cup hoisin sauce</li>
<li> 1/2 cup chopped green onions</li>
</ul></div><div class="rcpdetail" id="preparation"><h2>Preparation</h2>Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.<br />
Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.</div><div class="rcpdetail" id="nutrientInfo"><h2>Nutritional Information</h2><dl><dt>Calories: 273 (29% from fat)</dt>
<dt>Fat: 8.9g (sat 1.9g,mono 3.6g,poly 2g) </dt>
<dt>Protein: 16.3g</dt>
<dt>Carbohydrate: 34.8g</dt>
<dt>Fiber: 5.7g</dt>
<dt>Cholesterol: 38mg</dt>
<dt>Iron:2.8mg</dt>
<dt>Sodium: 399mg</dt>
<dt>Calcium: 31mg</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-16700348115317888022011-01-30T18:30:00.000-08:002011-01-30T18:48:39.698-08:00Sauteed Chicken with Sage Brown Butter AND GARLIC KNOTS<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IqMDLhyBZjc41vXWO-JVZThFlNniMGSa3Wi4a0xkt0lhY4u3h2f7iJE2Dd35lJGw3ahTubntstX3lfFFYxoEEHhR2H1ugVSPD6zqgpBTaSTGquhZKQwVgbx-PktQCLM83j6IXg9Ecsbf/s1600/sauteed+chicken+with+sage+brown+butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7IqMDLhyBZjc41vXWO-JVZThFlNniMGSa3Wi4a0xkt0lhY4u3h2f7iJE2Dd35lJGw3ahTubntstX3lfFFYxoEEHhR2H1ugVSPD6zqgpBTaSTGquhZKQwVgbx-PktQCLM83j6IXg9Ecsbf/s320/sauteed+chicken+with+sage+brown+butter.JPG" width="320" /></a></div>So I know the sauce looks kind of gross in this but it is DELICIOUSDELICIOUSDELICIOUSDELICIOUS.<br />
<br />
This is a recipe out of the latest issue of CL and it is soooooooooooooo worth making. Chicken pounded out into thin cutlets cook so easy, and the sauce was a piece of cake. CL also provided instructions for how to make browned butter without ruining it, so check out this month's issue if you're interested. Ahh butter. I'm a little sad just thinking about this because it was so good.<br />
<br />
We didn't make any changes to the recipe. We served it with garlic knots, another CL recipe and a carrot puree from southern living. <br />
<br />
Now for a little on the garlic knots. This was our first attempt at knots, so we struggled a little with the shape of them. We made several different 'designs' to see which we liked the best. Pictured above is the knot, but we found them to be the tastiest when rolled into a pinwheel. The recipe has you saute garlic, brush the bread with the garlic and sprinkle with chives and Parmesan. However, using the pinwheel shape allows you to tuck in all of the chive and Parmesan goodness. If you use the knot design, sometimes these pieces can fall out. They were definitely worth making, but next time we'll be sure to make all of them in a pinwheel design.<br />
<br />
As of today's post 11 people gave the chicken an average rating of 4 out of 5. I would give it a 5, it's so easy and tasty.<br />
<br />
Sauteed Chicken with Sage Brown Butter<br />
<br />
Recipe by Julianna Grimes, Cooking Light, January 2011<br />
<br />
<br />
<div class="rcpdetail" id="mainstats"><b>Total: </b> 25 minutes<br />
<b>Yield:</b> 4 servings (serving size: 1 breast half and 1 tablespoon sauce)<br />
<br />
</div><div class="rcpdetail" id="ingredients"><h2>Ingredients</h2><ul><li> 4 (6-ounce) skinless, boneless chicken breast halves</li>
<li> 1/4 teaspoon salt</li>
<li> 1/4 teaspoon black pepper</li>
<li> Cooking spray</li>
<li> 1/2 cup all-purpose flour</li>
<li> 3 tablespoons butter</li>
<li> 2 sage sprigs</li>
<li> 1 tablespoon minced shallots</li>
<li> 1 teaspoon chopped fresh thyme</li>
<li> 2 tablespoons lemon juice</li>
<li> Fresh sage leaves (optional)</li>
</ul></div><div class="rcpdetail" id="preparation"><h2>Preparation</h2>1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat; coat with cooking spray. Place flour in a shallow dish; dredge chicken in flour. Add chicken to pan; sauté for 4 minutes on each side or until done. Remove chicken from pan.<br />
2. Add butter and sage sprigs to pan; cook over medium heat until butter browns. Discard sage. Add shallots and thyme; cook for 30 seconds. Add lemon juice; cook for 30 seconds. Serve with chicken. Garnish with sage leaves, if desired.</div><div class="rcpdetail" id="nutrientInfo"><h2>Nutritional Information</h2><dl><dt>Calories: 326 </dt>
<dt>Fat: 11.1g (sat 6.1g,mono 2.8g,poly 0.9g) </dt>
<dt>Protein: 41.1g</dt>
<dt>Carbohydrate: 13.1g</dt>
<dt>Fiber: 0.5g</dt>
<dt>Cholesterol: 122mg</dt>
<dt>Iron: 2mg</dt>
<dt>Sodium: 320mg</dt>
<dt>Calcium: 26mg</dt>
<dt> </dt>
<dt>CHIVE AND GARLIC KNOTS</dt>
<dt> </dt>
<dt> As of today's post, 5 people gave this an average rating of 4 out of 5.</dt>
<dt> </dt>
<dt> Recipe by Marge Perry, Cooking Light, May 2000</dt>
<dt><br />
</dt>
</dl><div class="rcpdetail" id="mainstats"><b>Yield:</b> 12 servings (serving size: 1 roll)<br />
<br />
</div><div class="rcpdetail" id="ingredients"><h2>Ingredients</h2><ul><li> 1 1/2 tablespoons butter or stick margarine</li>
<li> 2 garlic cloves, minced</li>
<li> 1/2 teaspoon garlic powder</li>
<li> 1 (11-ounce) can refrigerated French bread dough</li>
<li> 2 tablespoons chopped fresh chives or green onions</li>
<li> 2 tablespoons grated Parmesan cheese</li>
<li> Cooking spray</li>
</ul></div><div class="rcpdetail" id="preparation"><h2>Preparation</h2>Preheat oven to 350°.<br />
Melt butter in a small skillet over medium heat. Add minced garlic; sauté 30 seconds or until lightly browned. Remove from heat; stir in garlic powder.<br />
Unroll the French bread dough onto a lightly floured surface; brush dough with garlic mixture. Sprinkle the dough with chives and cheese. Cut the dough crosswise into 12 strips. Shape each strip into a knot. Place the knots onto a baking sheet coated with cooking spray. Bake at 350° for 17 minutes or until lightly browned. Serve warm.</div><div class="rcpdetail" id="nutrientInfo"><h2>Nutritional Information</h2><dl><dt>Calories: 81 (29% from fat)</dt>
<dt>Fat: 2.6g (sat 1.3g,mono 0.8g,poly 0.4g) </dt>
<dt>Protein: 2.5g</dt>
<dt>Carbohydrate: 11.6g</dt>
<dt>Fiber: 0.0g</dt>
<dt>Cholesterol: 5mg</dt>
<dt>Iron: 0.6mg</dt>
<dt>Sodium: 185mg</dt>
<dt>Calcium: 13mg</dt>
</dl></div><dl><dt><br />
</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-10367612074772254982011-01-30T18:20:00.000-08:002011-01-30T18:20:29.866-08:00Ricotta Fettuccine Alfredo with Broccoli<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KeUE9eRtul3gIRybTAYkrLPHYeKtUI7ajkKmmkIx_aFDkrjOc05__EB-pLQgSzn5hhNqcASAvUhCTcGHC5F59zvlMiEUecGkkn3B24gCmywh85iqFaNysmpc4uDgeBmT2Zv9CDGu1_D8/s1600/ricotta+broccoli+alfredo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KeUE9eRtul3gIRybTAYkrLPHYeKtUI7ajkKmmkIx_aFDkrjOc05__EB-pLQgSzn5hhNqcASAvUhCTcGHC5F59zvlMiEUecGkkn3B24gCmywh85iqFaNysmpc4uDgeBmT2Zv9CDGu1_D8/s320/ricotta+broccoli+alfredo.JPG" width="320" /></a></div>Look at this picture. It could be my amateur photography skills but does this look appetizing to you? The answer is probably no. I wish it was a case of 'don't judge a book by it's cover' but unfortunately the story ends in disappointment. This was T-E-R-R-I-B-L-E. Now we're not ones to waste food, so we ate the leftovers, but it is a 'never make ever ever again'. We even added in bacon for a little more protein and I added a little truffle oil and it could not save this recipe. <br />
<br />
We started out hopeful; I needed a recipe to use the rest of my ricotta cheese. I thought this would be a great low-cal version of Alfredo plus a sneaky way for some veg. I would have rather eaten plain beans than this meal. We even used 1% milk instead of skim which should have made it creamier, but it didn't. Please, do yourself a favor. If you see this recipe, please avoid making it. <br />
<br />
Surprisingly, nine people gave this an average rating of 4 out of 5. Nine isn't a large number--seems low enough that these people may all have a rare genetic condition where they do not have any taste buds. <br />
<br />
So make at your own risk, but don't say I didn't warn you.....<br />
<br />
Recipe by Cooking Light, March 1999<br />
<br />
<br />
<div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 4 servings (serving size: 1 1/2 cups)<br />
<br />
</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 2 cups small broccoli florets</li>
<li> 2 tablespoons butter or stick margarine</li>
<li> 2 tablespoons all-purpose flour</li>
<li> 2 cups fat-free milk</li>
<li> 2/3 cup (2 1/2 ounces) part-skim ricotta cheese</li>
<li> 1/2 cup grated Parmesan cheese</li>
<li> 1/4 teaspoon salt</li>
<li> 1/4 teaspoon coarsely ground black pepper</li>
<li> 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)</li>
<li> 2 tablespoons minced fresh parsley</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>Steam broccoli, covered, 3 minutes or until crisp-tender.<br />
Melt the butter in a saucepan over medium heat. Add flour, and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 15 minutes or until thick, stirring constantly. Stir in cheeses, salt, and pepper, and cook 5 minutes or until cheese melts. Stir in broccoli and pasta. Sprinkle with parsley.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 421 (28% from fat)</dt>
<dt>Fat: 13.3g (sat 5.3g,mono 4.5g,poly 2.4g) </dt>
<dt>Protein: 21.5g</dt>
<dt>Carbohydrate: 53.6g</dt>
<dt>Fiber: 3.8g</dt>
<dt>Cholesterol: 23mg</dt>
<dt>Iron: 3mg</dt>
<dt>Sodium: 529mg</dt>
<dt>Calcium: 437mg</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-29650121947796542892011-01-10T21:50:00.000-08:002011-01-10T21:50:51.490-08:00Salted Caramel Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPdvXvcj9wC-M8OAsW5ZZVcE9T-E83LX4eQLKq6a9nYvKlsrbpDC_ipxo-FpJtWLB3ccHlJoiF5HHUElkbE2bmReHsqsPtXqEeI2ZUSl3Jwaf3SkEdCYZ8z1NESGtOuBNY0rLRPQ6yVnY/s1600/salted+caramel+ice+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPdvXvcj9wC-M8OAsW5ZZVcE9T-E83LX4eQLKq6a9nYvKlsrbpDC_ipxo-FpJtWLB3ccHlJoiF5HHUElkbE2bmReHsqsPtXqEeI2ZUSl3Jwaf3SkEdCYZ8z1NESGtOuBNY0rLRPQ6yVnY/s320/salted+caramel+ice+cream.JPG" width="320" /></a></div>Yes, I am a freak of nature. I am the person who makes ice cream during winter. I am that person you see outside wearing flip flops when it's 20 degree out, making you think, 'does that idiot realize she is wearing flip flops?!' I've accepted it.<br />
<br />
And it's totally worth it when you have this salted caramel ice cream. On the last night of our honeymoon, the Paris leg, we searched for a restaurant that had french onion soup and creme brulee (how touristy is that). Our concierge called a few places and found one close by that had both! So we walked to the restaurant and saw that their menu did not have french onion soup. The waiters were outside ushering people in and asked us to come in. We asked (in English) 'do you have french onion soup?' And they replied, 'Oh you must be the people from the Victoria Palace hotel.' Silly American tourists. This story has a point, and I'm getting there...eventually. Anyway, we went in and ate a delicious dinner, including french onion soup. My husband was there for the creme brulee but as soon as I laid my eyes on a certain dessert, I knew it would be mine. The dessert was a chocolate ganache cake with SALTED CARAMEL ICE CREAM! I had heard about salted caramel ice cream from a famous foodie and world-renown dessert expert who I follow on twitter, David Lebovitz. This guy is a genius. So I tried the salted caramel ice cream in Paris and it was divine! I could not wait to have more. So I gave this recipe a shot.<br />
<br />
If you're one of those people who likes the salty and sweet combined, this ice cream is for you. It tastes a bit like caramel corn without the popcorn. I made this up in a jif using my awesome Kitchen Aid ice cream maker! <br />
<br />
I have to be honest about one thing that made me a little sad. This ice cream did not freeze completely. We're talking like a more solid version of soft-serve. I don't know enough about the chemistry of ice cream (surprising, I know), to know whether the salt influences this or the production of caramel in the custard phase affects the freezing point. Who knows. All I know is that it is delicious. I didn't serve it with chocolate, like my experience in Paris. I must say that was a stupid thing to do. It has to be a dark chocolate, with a thick consistency, to stand up to the flavor of this ice cream. Ah well, can't win 'em all.<br />
<br />
Five people rated this a five, and it's definitely a five.<br />
<br />
Recipe by Julianna Grimes, Cooking Light, May 2010<br />
<br />
<div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 10 servings<br />
<br />
</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 3 1/2 cups 2% reduced-fat milk</li>
<li> 3 large egg yolks</li>
<li> 1 1/4 cups packed brown sugar</li>
<li> 1/4 cup heavy cream</li>
<li> 1 tablespoon butter</li>
<li> 1/2 teaspoon sea salt</li>
<li> 1/2 teaspoon flake salt</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>1. Place milk in a medium saucepan over medium-high heat. Heat to 180° or until tiny bubbles form around edge of pan (do not boil). Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.<br />
2. Combine sugar, cream, and butter in a large saucepan over medium heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160°. Place pan in a large ice-filled bowl until completely cooled, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Drain ice water from freezer bucket; repack with salt and ice. Cover with kitchen towels, and let stand 1 hour or until firm. Scoop about 1/2 cup ice cream into each of 10 dishes; sprinkle evenly with flake salt.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 241 </dt>
<dt>Fat: 7.9g (sat 4.5g,mono 2.5g,poly 0.5g) </dt>
<dt>Protein: 4.7g</dt>
<dt>Carbohydrate: 39g</dt>
<dt>Fiber: 0.0g</dt>
<dt>Cholesterol: 99mg</dt>
<dt>Iron: 0.9mg</dt>
<dt>Sodium: 370mg</dt>
<dt>Calcium: 173mg</dt>
</dl></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-72656930746781673982011-01-10T21:28:00.000-08:002011-01-10T21:28:06.264-08:00Soft pretzels mmmmmmmmmmm<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9TRt8yuIS85ttFm3fGDNTYsaV_VkYKIEd67iV3aJ3ASKLQhex3j9EP6qGqKwiMNEnQLuPbHdMQ2G2UTQCq_g20ILsSE8Z9L7F-xXVCBU6C_5oAw9ehTk5RQnGanev0gubCjYTroKVdEe/s1600/soft+pretzel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9TRt8yuIS85ttFm3fGDNTYsaV_VkYKIEd67iV3aJ3ASKLQhex3j9EP6qGqKwiMNEnQLuPbHdMQ2G2UTQCq_g20ILsSE8Z9L7F-xXVCBU6C_5oAw9ehTk5RQnGanev0gubCjYTroKVdEe/s320/soft+pretzel.JPG" width="320" /></a></div><br />
So I promised my friend Merle that I would update the blog tonight. Well 12:17, I guess it's Tuesday by now. If you're a fan of soft pretzels and you don't mind making the dough from scratch this is a MUST MAAAAAAAAAAAAAAAAKE! I love soft pretzels and I've wanted to make this recipe ever since I bought the best of 2006 cooking light (at least I think that was the year). Alas, I did not have a non-aluminum dutch oven to make these. Enter WEDDING! I now have a non-aluminum dutch oven, which I may have put on the registry with the sole desire to make these. Luckily the dutch oven has so many other wonderful uses. As you can see, they turned out awesome!!! We had them with Wegman's dijon mustard and must have had a bad batch because this mustard is hotter than suicide wings. Holy cow. We're used to hot sauce and horseradish, but this is HOT. Their mustard has never been this hot. So instead of trying to return it, my husband wants to be tough and finish it all. Anyway back to the pretzel. Super easy to make, but time consuming since you have to let it rise. The most difficult part for me was shaping the pretzels. I was so impatient but in the end I think they turned out quite pretty. :) <br />
<br />
I wrapped the leftovers in saran wrap and in the morning they were a bit soggy. And where was the salt? Is that mold? I guess leaving them out on the counter was a bad idea because the humidity in the house dissolved the salt. So next time I think I'll put the leftovers in the fridge. I microwaved them a bit to soften them up, but it just wasn't the same. Moral of the story? Starve yourself all day so that you can just eat the whole batch of these guys. Unless the refrigeration method actually works, then you don't need to. Hmm I guess I just have to make these again and report back!<br />
<br />
As of today's post, 18 people gave this recipe an average rating of 5 out of 5! I'm pretty sure you should make sure you have the ingredients to make this over the holiday weekend. :)<br />
<br />
Recipe by Kathryn Conrad, Cooking Light, October 2005<br />
<br />
<div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 12 servings (serving size: 1 pretzel)<br />
<br />
</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 1 package dry yeast (about 2 1/4 teaspoons)</li>
<li> 1 1/2 teaspoons sugar</li>
<li> 1 cup warm water (100° to 110°)</li>
<li> 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)</li>
<li> 1 teaspoon salt</li>
<li> Cooking spray</li>
<li> 6 cups water</li>
<li> 2 tablespoons baking soda</li>
<li> 1 teaspoon cornmeal</li>
<li> 1 teaspoon water</li>
<li> 1 large egg</li>
<li> 2 teaspoons kosher salt</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.<br />
Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).<br />
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.<br />
Preheat oven to 425°.<br />
Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).<br />
Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.<br />
Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 141 (12% from fat)</dt>
<dt>Fat: 1.9g (sat 0.2g,mono 0.6g,poly 0.6g) </dt>
<dt>Protein: 4.3g</dt>
<dt>Carbohydrate: 26.8g</dt>
<dt>Fiber: 1.1g</dt>
<dt>Cholesterol: 18mg</dt>
<dt>Iron: 1.8mg</dt>
<dt>Sodium: 541mg</dt>
<dt>Calcium: 8mg</dt>
</dl></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-87902648682132499072011-01-01T21:28:00.000-08:002011-01-08T19:46:34.736-08:00THE BEST OF 2010<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>So I wanted to give you a summary of the best dishes we've made this year. However, when I picked out the list of my favorites, we had over 30 recipes. We've made a lot of really delicious food this year and the majority of the recipes will go into the book. But it would be pointless to give you a list of 90% of the things we've made, so I forced myself (and B.) to come up with the best of the best.<br />
<br />
You'll probably be able to tell which ones were at the very top of his list and which ones were at the top of mine. I think we can agree that this list is not comprehensive and that we both (at the very least) liked what each other chose. I realize that some family and friends may call me out for a lot of these, since there are some recipes we've made for YEARS (ahem, tuna London broil since we met three years ago...)<br />
<br />
In no particular order:<br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/12/spinach-green-onion-and-smoked-gouda.html">Spinach, green onion, and smoked gouda quiche</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2011/01/fancy-new-years-eve-dinner-crabcakes.html">Crab Cakes</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/05/chicken-and-wild-rice-salad-with.html">Chicken and wild rice salad with almonds</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/05/chicken-chilaquiles.html">Chicken Chilaquiles</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/05/candied-walnut-pear-and-leafy-green.html">Candied-walnut, pear and leafy green salad</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/05/heaven-and-i-love-pigs-aka-sour-cream.html">Peppercorn-crusted pork tenderloin</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/06/tuna-london-broil-with-wasabi-cream.html">Tuna "London broil" with wasabi cream</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/06/curried-vegetable-samosas-with-cilantro.html">Curried vegetable samosas with cilantro-mint chutney</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/07/avocado-buttermilk-soup-with-crab-salad.html">Avocado-buttermilk crab salad</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/08/spicy-shrimp-tacos-with-grilled.html">Spicy Shrimp tacos with grilled tomatillo salsa</a><br />
<a href="http://www.blogger.com/goog_1546474576"><br />
</a><br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/10/chicken-and-basil-calzones.html">Chicken and basil calzones</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/04/deep-dish-pepperoni-pizza.html">Deep dish Pepperoni pizza</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/10/blue-cheese-stuffed-chicken-with.html">Blue cheese-stuffed chicken with Buffalo sauce</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/12/french-onion-soup.html">French Onion soup</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/11/apricot-pork-chops-and-butternut-squash.html">Butternut squash gratin with sage and blue cheese </a><br />
<br />
Best Desserts:<br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/07/butter-crunch-lemon-cheese-bars.html">Butter crunch lemon-cheese bars</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/12/spicy-autumn-crisp.html">Spicy autumn crisp</a><br />
<br />
<br />
Best Breads:<br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/06/ham-and-cheese-scones.html">Ham and cheese scones</a><br />
<br />
<a href="http://strikewhiletheskilletishot.blogspot.com/2010/05/heaven-and-i-love-pigs-aka-sour-cream.html">sour cream, green onion, cheddar drop biscuits</a>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-18268777466658900712011-01-01T20:36:00.000-08:002011-01-01T20:36:32.059-08:00Fancy New Year's Eve Dinner (Crabcakes and Brussels Sprouts)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZKNNG2H5HKf3XEzR9Dvu_Q3VYT1-nFMoZQ_MAjT-O4_LTWENH3xe4fDphkQol97JEbYfj5EqZE0r6DdFE10Yv0qyO9YjugHoVK2o75f1iBY_bPy0gTHKmQN8Y8DeNSe-fvh2p3Fi8w41/s1600/crabcakes+and+brussel+sprouts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZKNNG2H5HKf3XEzR9Dvu_Q3VYT1-nFMoZQ_MAjT-O4_LTWENH3xe4fDphkQol97JEbYfj5EqZE0r6DdFE10Yv0qyO9YjugHoVK2o75f1iBY_bPy0gTHKmQN8Y8DeNSe-fvh2p3Fi8w41/s320/crabcakes+and+brussel+sprouts.JPG" width="320" /></a></div><br />
After a very hectic and stressful year (what did you think wedding planning was easy!?), we wanted to take NYE easy this year. We had a bunch of wonderful friends who were doing fun and fancy things, but in the end we just wanted something low key where we could wear sweats. So we decided that instead of the money spent on a night out, that we would spend our money preparing a great NYE dish. Crab cakes topped the list and we had the perfect recipe for them. We've made this crab cakes recipe back in 2008 when it first came out, but haven't made it since (crab is expensive, even in DC). So we had it in our recipe book and decided to make it again.<br />
<br />
I paired it with another recipe we've made before: Roasted Brussels sprouts and apples. Brussels sprouts have gotten a bad rep over the years, and if they're roasted, are quite tasty. It's amazing to see what you might like if you try it. You just never know. <br />
<br />
Back to the crab cakes. O-M-G. I thought to myself, I remember liking this recipe but it's just crab cakes, they're all made the same right? WRONG. I completely forgot how freaking incredible this recipe is. The red onion, panko and Worcestershire, mmmmmmmm. The tangy butter sauce is great as well--white wine vinegar with shallots was really great. <br />
<br />
We didn't make any changes to the crab cake recipe, except we cut it in half. The hubby was in charge of getting crab meat and bought a pound of crab when we only needed 8 oz for the two of us. So instead of leftover crab cakes, we're going to make the Buttermilk Avocado soup with Crab topping again, double mmmmm.<br />
<br />
The Brussels sprouts were a nice compliment to the crab cakes for a light meal. We added in an extra 1/2 C of apples, because I remembered that it needed more apples from the last time we made this. We also had to roast the Brussels sprouts about twice as long. I don't like Brussels sprouts crunchy so I'd rather take the time to roast them longer. You may decide you like them a bit crunchy. To each their own. <br />
<br />
We served this with one of our white wines from Greece. It was AAAAAAAAAAAMAZING. It was also a bit sad. With each bottle we drink, we have one fewer. Since white wines don't age as well as reds, we have to drink the remainder of our Greek wines relatively soon. But we will always have the memory.<br />
<br />
As of this post, six people gave the Brussels sprouts and apples an average rating of 4 out of 5 and thirty-five people gave the crab cakes an average rating of 4 out of 5.<br />
<br />
Wishing you all a happy and healthy 2011!<br />
<br />
Crab cakes with tangy butter sauce<br />
<br />
Recipe by David Bonom, Cooking Light, April 2008<br />
<br />
<br />
<div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 4 servings (serving size: 2 crab cakes, about 1 cup vegetables, and about 1 1/2 tablespoons sauce)<br />
<br />
</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> Crab cakes:</li>
<li> 1/4 cup finely chopped red onion</li>
<li> 2 tablespoons chopped fresh parsley</li>
<li> 3 tablespoons light mayonnaise</li>
<li> 2 teaspoons Dijon mustard</li>
<li> 3/4 teaspoon Old Bay seasoning</li>
<li> 1/2 teaspoon Worcestershire sauce</li>
<li> 2 egg whites, lightly beaten</li>
<li> 1 pound lump crabmeat, drained and shell pieces removed</li>
<li> 1 1/2 cups panko (Japanese breadcrumbs), divided</li>
<li> 1 tablespoon olive oil, divided</li>
<li> Cooking spray</li>
<li> Vegetables:</li>
<li> 21 baby carrots (about 12 ounces)</li>
<li> 5 small red potatoes, quartered (about 8 ounces)</li>
<li> 4 medium shallots, halved lengthwise</li>
<li> 1/8 teaspoon salt</li>
<li> 8 ounces haricots verts, trimmed</li>
<li> Sauce:</li>
<li> 2/3 cup fat-free, less-sodium chicken broth</li>
<li> 3 tablespoons chopped shallots</li>
<li> 2 tablespoons white wine vinegar</li>
<li> 2 1/2 tablespoons butter</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.<br />
2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.<br />
3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.<br />
4. Preheat oven to 450°.<br />
5. To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.<br />
6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 443 (34% from fat)</dt>
<dt>Fat: 16.7g (sat 5.6g,mono 5.2g,poly 2.9g) </dt>
<dt>Protein: 32.8g</dt>
<dt>Carbohydrate: 42g</dt>
<dt>Fiber: 7g</dt>
<dt>Cholesterol: 103mg</dt>
<dt>Iron: 2mg</dt>
<dt>Sodium: 969mg</dt>
<dt>Calcium: 163mg</dt>
<dt> </dt>
<dt>Roasted Brussels Sprouts and Apples</dt>
<dt> </dt>
<dt> Cooking Light, November 2009</dt>
<dt></dt>
</dl><div class="rcpdetail" id="mainstats"> <strong>Yield:</strong> 2 servings (serving size: 3/4 cup)<br />
<br />
</div><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2><ul><li> 1/2 cup diced apple</li>
<li> 8 ounces Brussels sprouts, trimmed and quartered</li>
<li> 2 tablespoons apple cider</li>
<li> 2 teaspoons olive oil</li>
<li> 1 teaspoon minced fresh thyme</li>
<li> 1/4 teaspoon salt</li>
<li> 1/8 teaspoon freshly ground black pepper</li>
</ul></div><div class="rcpdetail" id="preparation"> <h2>Preparation</h2>1. Preheat oven to 375°.<br />
2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.<br />
</div><div class="rcpdetail" id="nutrientInfo"> <h2>Nutritional Information</h2><dl><dt>Calories: 109 </dt>
<dt>Fat: 4.9g (sat 0.7g,mono 3.3g,poly 0.7g) </dt>
<dt>Protein: 3.6g</dt>
<dt>Carbohydrate: 15.8g</dt>
<dt>Fiber: 4.7g</dt>
<dt>Cholesterol: 0.0mg</dt>
<dt>Iron: 1.6mg</dt>
<dt>Sodium: 321mg</dt>
<dt>Calcium: 47mg</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com0tag:blogger.com,1999:blog-3428831689599175456.post-660273260384554162011-01-01T20:18:00.000-08:002011-01-01T20:19:18.286-08:00Vanilla Buttermilk Pound Cakes with Kahlua Fudge Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipQ6p8ZCToQldRo_6hNWI4SSVkSEA3rmtbTgNOe9KGiZKti-ncsMUJf_F_WPclYwyoIGBe1ZdR0m7ILpc53Wx-IV-HPz22_WxgdR2Uj2Gfq4CwNrl08Sf5uMoY1f-Fjm06L8Bo9x9yzoN/s1600/vanilla+buttermilk+with+kahlua+fudge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipQ6p8ZCToQldRo_6hNWI4SSVkSEA3rmtbTgNOe9KGiZKti-ncsMUJf_F_WPclYwyoIGBe1ZdR0m7ILpc53Wx-IV-HPz22_WxgdR2Uj2Gfq4CwNrl08Sf5uMoY1f-Fjm06L8Bo9x9yzoN/s320/vanilla+buttermilk+with+kahlua+fudge.JPG" width="320" /></a></div><br />
This is part of our New Year's Eve dinner. Why am I posting it before the actual NYE dinner? Because we made it early and served it to our friend Kirsten, our faithful cat sitter. Without Kirsten we would not be able to visit our families over the holidays or to have taken a two week honeymoon. So we made her a delicious dinner of the previous two postings (fruit and walnut-stuffed pork loin with new potatoes and roasted garlic vinaigrette) and this for dessert, to thank her.<br />
<br />
The pound cake is one of those recipes that I've wanted to make as long as I could remember. I'm not usually a huge pound cake person, it's just a bit dense for me. But this one spoke to me for some reason so I figured this was as good a time as any to make it. We've made the Kahlua fudge sauce before (and I think we may have even served it with a store-bought pound cake) and it is delicious.<br />
<br />
The result? AWESOME. This is the best pound cake I've ever had. The buttermilk makes it so moist and chewy that you will want more. The best part is that this makes a lot, but you can freeze it for up to a few months if wrapped well.<br />
<br />
As of this post, 15 people gave the pound cakes an average rating of 4 out of 5. I think it's a five. Two reviewers gave the Kahlua fudge sauce a 5 out of 5. <br />
<br />
Vanilla Buttermilk Pound Cakes<br />
<br />
Recipe by Marcia Whyte Smart, Cooking Light, November 2008<br />
<br />
<br />
<div class="rcpdetail" id="mainstats"><b>Yield:</b> 5 loaves, 6 servings per loaf (serving size: 1 slice)<br />
<br />
</div><div class="rcpdetail" id="ingredients"><h2>Ingredients</h2><ul><li> 13.5 ounces all-purpose flour (about 3 cups)</li>
<li> 1 teaspoon baking powder</li>
<li> 1/2 teaspoon baking soda</li>
<li> 1/2 teaspoon salt</li>
<li> 2 cups sugar</li>
<li> 3/4 cup butter, softened</li>
<li> 1 teaspoon vanilla extract</li>
<li> 3 large eggs</li>
<li> 1 1/3 cups low-fat buttermilk</li>
<li> Cooking spray</li>
</ul></div><div class="rcpdetail" id="preparation"><h2>Preparation</h2>1. Preheat oven to 350°.<br />
2. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt); stir with a whisk. Place sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk to sugar mixture, beginning and ending with flour mixture.<br />
3. Spoon batter into 5 (5 3/4 x 3 3/4–inch) loaf pans coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Cool completely on a wire rack.</div><div class="rcpdetail" id="nutrientInfo"><h2>Nutritional Information</h2><dl><dt>Calories: 144 (32% from fat)</dt>
<dt>Fat: 5.1g (sat 3.1g,mono 1.4g,poly 0.2g) </dt>
<dt>Protein: 2.2g</dt>
<dt>Carbohydrate: 22.3g</dt>
<dt>Fiber: 0.3g</dt>
<dt>Cholesterol: 34mg</dt>
<dt>Iron: 0.7mg</dt>
<dt>Sodium: 95mg</dt>
<dt>Calcium: 25mg</dt>
<dt> </dt>
<dt>Kahlua Fudge Sauce</dt>
<dt> </dt>
<dt> Recipe by Cooking Light, July 1999</dt>
<dt><br />
</dt>
<dt><br />
</dt>
</dl><div class="rcpdetail" id="mainstats"><b>Yield:</b> 1 3/4 cups (serving size: 1 tablespoon)<br />
<br />
</div><div class="rcpdetail" id="ingredients"><h2>Ingredients</h2><ul><li> 1 (14-ounce) can low-fat sweetened condensed milk</li>
<li> 1/2 cup boiling water</li>
<li> 6 tablespoons unsweetened cocoa</li>
<li> 1 teaspoon instant espresso or 2 teaspoons instant coffee granules</li>
<li> 3 tablespoons Kahlúa (coffee-flavored liqueur)</li>
</ul></div><div class="rcpdetail" id="preparation"><h2>Preparation</h2>Place milk in a small saucepan; cook 5 minutes over low heat. Combine water, cocoa, and espresso in a small bowl, stirring until granules dissolve. Stir cocoa mixture into milk; cook 5 minutes, stirring frequently. Stir in liqueur; cook 1 minute. Remove from heat. Serve warm or chilled.</div><div class="rcpdetail" id="nutrientInfo"><h2>Nutritional Information</h2><dl><dt>Calories: 52 (12% from fat)</dt>
<dt>Fat: 0.7g (sat 0.5g,mono 0.2g,poly 0.0g) </dt>
<dt>Protein: 1.4g</dt>
<dt>Carbohydrate: 9.7g</dt>
<dt>Fiber: 0.0g</dt>
<dt>Cholesterol: 2mg</dt>
<dt>Iron: 0.2mg</dt>
<dt>Sodium: 15mg</dt>
<dt>Calcium: 38mg</dt>
</dl></div></div>the VA foodiehttp://www.blogger.com/profile/08169196469721487913noreply@blogger.com1