Thursday, May 20, 2010

Shannon's Mushroom & Bean Casserole

2 tsp vegetable oil
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.

South Asian Roasted Fish (Cooking Light)

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.
Nutritional Information
213 (22% from fat)
5.3g (sat 2g,mono 1.3g,poly 1.2g)

Wednesday, May 19, 2010

Amanda's Smoked Chicken

We had Amanda's smoked chicken the first night and then tonight I made up a chicken posole soup based on this recipe:

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

Cheap White Fish Veracruz

This is my second recipe, except I'm obviously not going to be using the very endangered and expensive grouper:

White Fish Veracruz