Thursday, June 24, 2010
Thursday, May 20, 2010
8 oz mushrooms, cleaned and cut into quarters
15 oz can red beans, rinsed and drained
1 cup cooked rice (leftover or fresh)
14oz can diced tomatoes, drained
3/4 cup (+ 2 TBS for topping) shredded Mexican-style or cheddar cheese
3/4 cup sour cream (or 1/4 c sour cream plus 1/2 cup mayonnaise)
1/2 tsp chili powder
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/2 tsp garlic powder
1/8 tsp crushed red pepper
2 scallions, chopped
Preheat oven to 350 degrees. Coat a 8x8 glass baking dish with cooking spray. In a large skillet over medium-high heat, heat 2 tsp olive oil and addmushrooms. Cook (?) 5-10 minutes until mushrooms are nicely browned and liquid has evaporated.
In a large bowl combine mushrooms with all remaining ingredients(except 2 TBS cheese for topping). Pour mixture into baking dish and bake at 350 for 30 minutes.
Remove from oven and sprinkle with remaining 2 TBS of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 more minutes. Let stand 5 minutes before serving.
1/2 cup light coconut milk
2 tablespoons minced peeled fresh lemongrass
1 tablespoon minced peeled fresh ginger
2 tablespoons chili sauce
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
2 garlic cloves, minced
4 (6-ounce) skinless halibut fillets
1. Preheat oven to 425°.
2. Combine first 7 ingredients in a food processor or blender; pulse 30 seconds or until well combined.
3. Arrange fillets in a single layer in a 13 x 9–inch baking dish. Pour lemongrass mixture over fish; turn fillets to coat evenly. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve sauce with fish.
213 (22% from fat)
5.3g (sat 2g,mono 1.3g,poly 1.2g)
Wednesday, May 19, 2010
Instead of using pork, I just added some shredded chicken during the last 10 minutes of cooking. I also eliminated the Anaheim chilis and the chili powder and instead added a minced chipotle chili in adobo sauce. Oh, I also used all chicken broth instead of a chicken / beef combo.
It was really delicious and a great way to use up the leftover chicken.
Monday, May 10, 2010
Thursday, April 1, 2010
I am planning on making this for our next set of meals:
Chai-Brined Pork Tenderloin w/ Spiced Apple Chutney.
The way I cook the Pork Tenderloin deviates from the cooking light recipe. Instead I usually follow the Cooks Illustrated Pan-Seared method:
Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with a small quantity of salt and pepper and rub all over. Heat 2 tsp oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 140-degrees (I usually go to 145) on instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat roasts.)
2. Transfer tenderloins to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 (150) degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately.
Tuesday, February 2, 2010
These came in super handy on a busy night tonight. Got home from work at 5:45, and these were on the table by 6:00. We dipped them in the hoisin that Shannon gave. Adam loved them and I also thought they were delicious. I did my pan-fry/steam combo and the wontons were perfectly browned and translucent. Mmmmmm...