This was really good. I love just about anything that contains cinnamon. My dh ate it, but I don't think he appreciated the flavor combination as well as I did. Oh well you win some lose some, right?
Source: Everyday with Rachael Ray August 2009
Ingredients:
1 tbsp sweet paprika
2 tsp turmeric
2 tsp ground coriander ( I omitted)
2 tsp ground cumin
1/2 tsp ground cinnamon
2 pounds boneless dark or white meat chicken, cut into 2-inch pieces ( I used 1 pound and it was plenty)
2 tbsp EVOO ( I used 1)
1 large onion, thinly sliced
4 large cloves of garlic, diced ( I used 2)
2 lemons, 1 thinly sliced and one juiced ( I used 1 lemon thinly sliced only)
Salt and pepper
1 c pitted large green olives ( I omitted)
2.5 c chicken stock
1 tbsp butter ( I omitted)
1.5 c Couscous
1/4 c pine nuts, toasted
1 c flat leaf parsley ( I omitted)
Directions:
1. In a large bowl mix together the spices. Add the chicken and toss to coat.
2. In a large skillet, heat the EVOO over medium-high heat until rippling and beginning to smoke. Add the chicken and cook, turning, until browned, 3 to 4 minutes. Add the onion, garlic and lemon; season with s&p. Cook , stirring frequently until the onion is soft, 6 to 7 minutes. Add 1 c chicken stock, the olives and lemon juice, scraping the bottom of the pan. Remove from the heat.
3. In a medium saucepan, bring the remaining 1.5 c chicken stock to a boil. Stir in the couscous, cover, turn off the heat and let stand for 5 minutes. Fluff the couscous with a fork and stir in the pine nuts. Top the chicken with parsley. To serve, top the couscous with the chicken mixture.
Serves 6
Monday, July 13, 2009
Onion and Bacon Tart
My family loves eggs, but my dh refuses to eat them for dinner. On the other hand, my daughter could eat them for any meal. I saw this recipe in the latest issue of Everday with Rachael Ray and decided to make it right away because I had all of the ingredients. Unfortunately, I am the only one in the house that doesn't love eggs so this dish was a little "eggy" for my taste. My family loved it and had seconds!
Source: Adapted from Everyday with Rachael Ray August 2009
Ingredients:
One 9 inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise ( I used 1 onion, diced)
3 slices of bacon, cut crosswise 1/4 inch thick ( I used 6 slices of center cut bacon)
1/4 c sour cream ( I used light)
1/2 c heavy cream
1/2 c milk ( I used 1%)
1/2 tsp ground nutmeg
salt and pepper
Directions:
1. Preheat oven to 350 F. Prick the crust all over with a fork, fill with pie weights and cover with foil. Bake for 15 minutes; remove the foil and weights.
2. In a small bowl, beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden, about 10 minutes. Let cool on a rack.
3. Meanwhile, add the leeks to a salad spinner and cover with water. Swish the leeks around to separate the pieces and dislodge the dirt. Slowly lift the basket from its bowl so the dirt remains on the bottom; discard the water and rinse the bowl. replace the basket and spin the leeks dry.
4. In a medium skillet, cook the bacon over medium-high heat until lightly golden, 8-10 minutes. Drain off all but 1 tbsp of the grease. Add the leeks to the skillet and cook until tender about two minutes. Let cool.
5. In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, salt and pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture on the bottom, then pour in the cream mixture. Bake until set, about 35 minutes. Transfer to a rack to cool for 20 minutes before serving.
Serves 6
Source: Adapted from Everyday with Rachael Ray August 2009
Ingredients:
One 9 inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise ( I used 1 onion, diced)
3 slices of bacon, cut crosswise 1/4 inch thick ( I used 6 slices of center cut bacon)
1/4 c sour cream ( I used light)
1/2 c heavy cream
1/2 c milk ( I used 1%)
1/2 tsp ground nutmeg
salt and pepper
Directions:
1. Preheat oven to 350 F. Prick the crust all over with a fork, fill with pie weights and cover with foil. Bake for 15 minutes; remove the foil and weights.
2. In a small bowl, beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden, about 10 minutes. Let cool on a rack.
3. Meanwhile, add the leeks to a salad spinner and cover with water. Swish the leeks around to separate the pieces and dislodge the dirt. Slowly lift the basket from its bowl so the dirt remains on the bottom; discard the water and rinse the bowl. replace the basket and spin the leeks dry.
4. In a medium skillet, cook the bacon over medium-high heat until lightly golden, 8-10 minutes. Drain off all but 1 tbsp of the grease. Add the leeks to the skillet and cook until tender about two minutes. Let cool.
5. In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, salt and pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture on the bottom, then pour in the cream mixture. Bake until set, about 35 minutes. Transfer to a rack to cool for 20 minutes before serving.
Serves 6
Tuesday, July 7, 2009
Zucchini-Orange Bread
This makes a pretty good breakfast bread, however I don't think that I would make it again. The batter is very thick and hard to spread. It wasn't as good as I wanted it to be, but it is a fairly good light recipe.
Source: Adapted from Cooking Light Annual Recipes 2009
Ingredients:
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 c egg substitute
1/3 c canola oil
1 tbsp grated orange rind
1 tbsp orange juice ( I used the juice of 1 whole orange)
2 c shredded zucchini ( 1 large)
1/2 c coarsely chopped walnuts
Cooking Spray
Glaze: ( I omitted)
1/2 c powdered sugar
2 tbs fresh orange juice
Directions:
1. Preheat oven to 350 degrees
2 . In a large bowl, combine flour and next 3 ingredients. Stir with a whisk and make a well in the center of the mixture. Combine granulated sugar and the next 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2- 8x4" loaf pans and coat with cooking spray. ( I used 1 -9x5" loaf pan) The batter will be very thick. Bake at 35o for 50 minutes. (I cooked it for 6o-65 minutes, but kept my eye on it after 50 minutes) The bread is done when a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to finish cooling.
Serving Size: 1 slice Cal; 145 Fat;5.1 Fiber; 0.7
Source: Adapted from Cooking Light Annual Recipes 2009
Ingredients:
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 c granulated sugar
1/2 c egg substitute
1/3 c canola oil
1 tbsp grated orange rind
1 tbsp orange juice ( I used the juice of 1 whole orange)
2 c shredded zucchini ( 1 large)
1/2 c coarsely chopped walnuts
Cooking Spray
Glaze: ( I omitted)
1/2 c powdered sugar
2 tbs fresh orange juice
Directions:
1. Preheat oven to 350 degrees
2 . In a large bowl, combine flour and next 3 ingredients. Stir with a whisk and make a well in the center of the mixture. Combine granulated sugar and the next 4 ingredients. Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2- 8x4" loaf pans and coat with cooking spray. ( I used 1 -9x5" loaf pan) The batter will be very thick. Bake at 35o for 50 minutes. (I cooked it for 6o-65 minutes, but kept my eye on it after 50 minutes) The bread is done when a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan to finish cooling.
Serving Size: 1 slice Cal; 145 Fat;5.1 Fiber; 0.7
Pots de Creme
I love chocolate and was craving it yesterday. I remembered that I had seen this recipe in my latest issue of Food Network Magazine. They are so easy and delicious! If you need a chocolate fix, make these. I promise that you won't be disappointed.
Source: Food Network Magazine July/August 2009
9 oz chocolate, chopped ( I used Ghiradelli semi sweet)
1 c heavy cream
1.5 c whole milk ( I used 1%)
6 egg yolks
5 tbsp granulated sugar ( you can use 6 tbsp if you used a bittersweet chocolate)
Directions:
1. Chop up the chocolate in small chunks and place in a blender. Set aside.
2. In a medium saucepan, combine the egg yolks, milk, cream and sugar. Cook on medium heat, stirring constantly until mixture becomes thick enough to coat the spoon. Don't boil because the milk could curdle.
3. Place hot milk mixture in the blender on top of the chocolate. Blend until combined.
4. Pour the chocolate mixture into ramekins or a small bowl. Refrigerate 2 hours.
Serves 6
Source: Food Network Magazine July/August 2009
9 oz chocolate, chopped ( I used Ghiradelli semi sweet)
1 c heavy cream
1.5 c whole milk ( I used 1%)
6 egg yolks
5 tbsp granulated sugar ( you can use 6 tbsp if you used a bittersweet chocolate)
Directions:
1. Chop up the chocolate in small chunks and place in a blender. Set aside.
2. In a medium saucepan, combine the egg yolks, milk, cream and sugar. Cook on medium heat, stirring constantly until mixture becomes thick enough to coat the spoon. Don't boil because the milk could curdle.
3. Place hot milk mixture in the blender on top of the chocolate. Blend until combined.
4. Pour the chocolate mixture into ramekins or a small bowl. Refrigerate 2 hours.
Serves 6
Wednesday, July 1, 2009
Hoisin Pork and Snow Pea Stir - Fry
I used to be afraid of Asian sauces until I discovered Hoisin Sauce. I am so glad that I tried it. It is sweet and salty and can be used in a variety of dishes. I didn't enjoy this dish as much as I should have because we were having problems with our AC and I felt too hot to eat. I will definitely make it again. My husband took the leftovers to work and said that it was better the next day.
4 oz uncooked rice noodles or rice ( I used angel hair pasta)
2 tbsp soy sauce, divided
1 lb pork tenderloin, chopped into strips
3/4 c fat free, low sodium chicken broth
1/4 c hoisin sauce
1 tbsp cornstarch
1 tbsp honey
4 tsp sesame oil, divided
3 c snow peas, trimmed ( about 1/2 pound)
1 red bell pepper, diced
1 tbsp fresh ginger, grated
1 tsp grated garlic
1/2 c chopped green onions
Prepare noodles according to package directions. Drain and keep warm.
Combine 1 tbsp soy sauce and pork, tossing to coat. Set aside.
Combine remaining 1 tbsp soy sauce, broth , hoisin, cornstarch and honey in a medium bowl. stirring with a whisk until smooth.
Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; saute 3 minutes or until browned. Remove pork from pan. Add remaining 1 tsp sesame oil to pan. Stir in peas, bell pepper, ginger and garlic; saute 30 seconds. Return pork to the pan; stir in broth mixture. Simmer 2 minutes or until sauce is thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over noodles or rice.
Yield: 4 servings (serving size: 3/4 c noodle and 1 c pork mixture)
WW points: 8
4 oz uncooked rice noodles or rice ( I used angel hair pasta)
2 tbsp soy sauce, divided
1 lb pork tenderloin, chopped into strips
3/4 c fat free, low sodium chicken broth
1/4 c hoisin sauce
1 tbsp cornstarch
1 tbsp honey
4 tsp sesame oil, divided
3 c snow peas, trimmed ( about 1/2 pound)
1 red bell pepper, diced
1 tbsp fresh ginger, grated
1 tsp grated garlic
1/2 c chopped green onions
Prepare noodles according to package directions. Drain and keep warm.
Combine 1 tbsp soy sauce and pork, tossing to coat. Set aside.
Combine remaining 1 tbsp soy sauce, broth , hoisin, cornstarch and honey in a medium bowl. stirring with a whisk until smooth.
Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; saute 3 minutes or until browned. Remove pork from pan. Add remaining 1 tsp sesame oil to pan. Stir in peas, bell pepper, ginger and garlic; saute 30 seconds. Return pork to the pan; stir in broth mixture. Simmer 2 minutes or until sauce is thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over noodles or rice.
Yield: 4 servings (serving size: 3/4 c noodle and 1 c pork mixture)
WW points: 8
Summer Squash and Corn Chowder
My daughter loves corn chowder. I usually make it with potatoes, but I saw this recipe in a Cooking Light cookbook and thought that it would be a bit different and a little more nutritious. I made a few changes to the recipe such as, adding center cut bacon and subbing the water with low sodium chicken broth to make it more flavorful. I also added a little bit of fat free half-and-half to make it creamier. I really liked it, but I think it tastes better with potatoes instead of squash.
Adapted from Cooking Light Annual Recipes 2009
1 tbsp butter
1 onion, diced
3 c corn, fresh or frozen
1 yellow squash, finely chopped
4 c chicken broth
salt and pepper
1/4 tsp cayenne pepper
5 slices of center cut bacon, chopped
1/4 c fat free half-and- half
Directions:
Melt butter in a lrge pot or Dutch oven. Add the onions and cook until soft, about 5 minutes. Add the corn, squash and chicken broth. Bring to a boil, then simmer on low for 15 minutes.
Meanwhile, fry the bacon in a small skillet until crispy. Drain off the fat with paper towels.
In a blender, blend 2-3 c of the soup until smooth and return to the pot. Add half-and-half, salt. pepper, cayenne and bacon.
Serves 6
Adapted from Cooking Light Annual Recipes 2009
1 tbsp butter
1 onion, diced
3 c corn, fresh or frozen
1 yellow squash, finely chopped
4 c chicken broth
salt and pepper
1/4 tsp cayenne pepper
5 slices of center cut bacon, chopped
1/4 c fat free half-and- half
Directions:
Melt butter in a lrge pot or Dutch oven. Add the onions and cook until soft, about 5 minutes. Add the corn, squash and chicken broth. Bring to a boil, then simmer on low for 15 minutes.
Meanwhile, fry the bacon in a small skillet until crispy. Drain off the fat with paper towels.
In a blender, blend 2-3 c of the soup until smooth and return to the pot. Add half-and-half, salt. pepper, cayenne and bacon.
Serves 6
Rosemary Focaccia Bread
I love the bread at The Macaroni Grill, but we don't go there very often because it is kind of pricey and we are trying to save money in this economy. I was looking for a recipe that is similar to that one when I saw this one. It was a really very good substitute and it would also make a fabulous pizza.
Source: http://ourbestbites.com
1 c warm (105-115 degrees F) water
1 tbsp yeast
1 tbsp white sugar
1tsp kosher salt, plus more for sprinkling
2 tbsp butter, divided
2 tbsp crushed dried rosemary
2 1/4 - 2 1/2 c all purpose flour
Directions:
In a large mixing bowl, combine warm water, yeast and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 cups of the flour, salt and 1 tbsp. rosemary.
Add the flour mixture to the yeast mixture along with 1 tbsp melted butter. Mix well. ( I put it in my stand mixer with the dough hook attached). Slowly add the remaining flour to make a very soft, wet dough. Try to resist the urge to add too much flour as it will make the bread tough. You probably won't use the entire extra 1/2 c of flour. I only used about 1/4 cup.
Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough to it. Divide in half. Shape each half into a found loaf and place on a greased cookie sheet or on a pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on the loaves and sprinkle lightly with Kosher salt.
Bale for 15-20 minutes or until very light golden brown. Serve immediately.
Source: http://ourbestbites.com
1 c warm (105-115 degrees F) water
1 tbsp yeast
1 tbsp white sugar
1tsp kosher salt, plus more for sprinkling
2 tbsp butter, divided
2 tbsp crushed dried rosemary
2 1/4 - 2 1/2 c all purpose flour
Directions:
In a large mixing bowl, combine warm water, yeast and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 cups of the flour, salt and 1 tbsp. rosemary.
Add the flour mixture to the yeast mixture along with 1 tbsp melted butter. Mix well. ( I put it in my stand mixer with the dough hook attached). Slowly add the remaining flour to make a very soft, wet dough. Try to resist the urge to add too much flour as it will make the bread tough. You probably won't use the entire extra 1/2 c of flour. I only used about 1/4 cup.
Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough to it. Divide in half. Shape each half into a found loaf and place on a greased cookie sheet or on a pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Melt remaining tablespoon of butter and mix with remaining tablespoon of rosemary. Brush on the loaves and sprinkle lightly with Kosher salt.
Bale for 15-20 minutes or until very light golden brown. Serve immediately.
Subscribe to:
Posts (Atom)