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...
Friday, January 29, 2010
1 1/2 pounds lean top round, thinly sliced
1 1/2 tablespoons canola oil
1/2 cup thinly sliced shallots
2 tablespoons minced peeled fresh ginger
6 garlic cloves, thinly sliced
2 serrano chiles, thinly sliced
2 teaspoons ground coriander
3/4 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
3 cardamom pods, crushed
1 (3-inch) cinnamon stick
1 cup organic vegetable broth (such as Swanson Certified Organic)
1 tablespoon fresh lime juice
1 1/4 cups water
1 cup uncooked basmati rice
1 cup light coconut milk
1/4 teaspoon salt
To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.
280 (30% from fat)
9.4g (sat 3.4g,mono 3.4g,poly 1.2g)
Mark Scarbrough, Cooking Light, MAY 2007
We had the chicken burgers for dinner last night. First of all, I never intended to serve them on a bun since I considered it a waste of calories for a home meal. Secondly, I took the bag of frozen burgers out of my freezer and left it on the counter to thaw which was probably not the best plan since by the time I returned home they were so soft that they were losing their burger shapes. I hoped to save my mistake by carefully placing them back into the freezer so they would firm up a bit before I needed them. No luck. So, I started to re-form the patties, but truly hate that feeling so I mushed the whole thing up and made chicken meatballs using my meatball scoop.
I pan-seared the meatballs in a bit on olive oil using my cast iron skillet on the stove top. The smell of mayo and rosemary as they cooked was delightful. Since they were smaller than the burgers, I cooked them for about 3 minutes on each side then would rotate them in a new direction until fully cooked.
I enjoyed them more than anyone else. Rosemary is probably my favorite herb so it was really nice for me to have a new rosemary application. Jeff thought they were okay. I confessed that I was supposed to serve them on a bun and he said a slice of onion, tomato and cheese would have made a huge difference for him. Charlie and Paige were both suspicious of the meatballs -- they both asked a couple of times if it was meat and what kind of meat it was (this was the first time I've served ground chicken) and Stella claimed to not be hungry. She ate one whole meatball without too much complaint, but stuck to her story of not being hungry. The meal was served with steamed green beans.
I probably would make this again, except next time I'll follow through with the bun to make it more of a crowd pleaser.
Sunday, January 24, 2010
Thaw in refrigerator, turning bag occasionally. When ready to prepare, heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add chops; sauté 3 minutes on each side or until done.
Let sauces and chicken mixture thaw in the fridge.
Heat chicken mixture in a large skillet until heated through.
To cook rice noodles: Bring a large pot of water to a boil. Add rice noodles and cook about 4 minutes until soft. Drain.
Assemble lettuce wrap by putting a small amount of chicken in the middle of a piece of lettuce. Add rice noodles and wrap up. Dip in one of the sauces and enjoy.