Brace face strikes again! I thought this would be soft enough, but I underestimated the joy of new braces! Soooooooooo, I didnt really eat this, which makes me sad! But my husband and daughter both sucked it down, so I'd say it was a hit. Not hard to make, just a little time consuming to get everything chopped. I'd make this again! (And sorry, no picture on this one...)
Hearty Beef and Tomato Stew
Source: Cooking Light, October 2006
Yield: 8 servings (serving size: 1 1/2 cups stew and 1 tablespoon parsley)
The ingredient list may look lengthy, but this recipe involves mostly measuring and adding ingredients to the pot to simmer. To trim prep time, look for prechopped onions in the produce aisle. Serve with crusty slices of a baguette. A double-dose of lycopene comes with tomato paste and canned tomatoes.
2 teaspoons olive oil
2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 cups fat-free, less-sodium beef broth
4 cups cubed red potato (1 1/2 pounds)
2 cups sliced carrot
3/4 cup pinot noir or other spicy dry red wine
2 teaspoons chopped fresh thyme
1 (16-ounce) package frozen pearl onions
1 (28-ounce) can crushed tomatoes, undrained
1 rosemary sprig
1 bay leaf
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh parsley
Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes or until browned, stirring frequently. Remove beef from pan, reserving 1 tablespoon of drippings in pan. Add onion and garlic to pan; sauté 2 minutes or until onion begins to brown. Add tomato paste; cook 1 minute, stirring frequently. Add broth; bring to a boil. Return meat to pan. Add potato and next 7 ingredients (through bay leaf); bring to a simmer. Cover and cook 1 hour and 15 minutes or until vegetables are tender, stirring occasionally. Discard rosemary and bay leaf. Stir in salt and pepper. Top with parsley.
CALORIES 329 (21% from fat); FAT 7.5g (sat 2.6g,mono 3.3g,poly 0.4g); IRON 4.3mg; CHOLESTEROL 51mg; CALCIUM 93mg; CARBOHYDRATE 33.3g; SODIUM 630mg; PROTEIN 31.1g; FIBER 4.1g
Showing posts with label herbs. Show all posts
Showing posts with label herbs. Show all posts
Wednesday, April 7, 2010
Monday, March 8, 2010
(47) Black Bean Salad
I was looking for something light to compliment the Stuffed Pork Sandwiches and came across this recipe online. I highly recommend the Simply Recipes website - she always has great recipes and beautiful photography!
Anyway, this recipe was delicious!! It was labor intensive on the chopping front, but it was worth the knife time. I used pickled jalapenos and probably not enough (it was spicy, but not overly). I thought for sure that the basil or cilantro would be overwhelming, but they weren't! The flavors were perfectly balanced. I can't wait for the leftovers!
Black Bean Salad
Source: Simplyrecipes.com
Yield: 6 to 8 servings (I measured 8 servings that were a hefty 1/2 cup each)
1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Salt and pepper to taste
Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.
I ran the nutritional information on Spark Recipes and came up with 8 servings for 130 calories, 5.6g fat, 19.4g carbs, 4.5g protein, 5.5g fiber.
Original Recipe (You can print from here)
Anyway, this recipe was delicious!! It was labor intensive on the chopping front, but it was worth the knife time. I used pickled jalapenos and probably not enough (it was spicy, but not overly). I thought for sure that the basil or cilantro would be overwhelming, but they weren't! The flavors were perfectly balanced. I can't wait for the leftovers!
Black Bean Salad
Source: Simplyrecipes.com
Yield: 6 to 8 servings (I measured 8 servings that were a hefty 1/2 cup each)
1 (15 ounce) can of black beans, thoroughly rinsed, and drained (or 1 1/2 cup of freshly cooked black beans)
1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled)
1/2 cup chopped green onions or shallots
2 fresh jalapeño peppers, seeded and minced, or 1 whole pickled jalapeño pepper, minced (not seeded)
3 fresh plum tomatoes, seeded and chopped
1 avocado, peeled, seeded, and cut into chunks
1/2 cup fresh chopped cilantro
1/4 cup fresh chopped basil
2 Tbsp lime juice (about the amount of juice from one lime)
1 Tbsp olive oil
1/2 to 1 teaspoon of sugar (to taste)
Salt and pepper to taste
Make sure to rinse and drain the beans, if you are using canned beans.
In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice and olive oil. Add sugar and salt and pepper to taste. (The sugar will help balance the acidity from the tomatoes and lime juice.) Chill before serving.
Serves 6 to 8.
I ran the nutritional information on Spark Recipes and came up with 8 servings for 130 calories, 5.6g fat, 19.4g carbs, 4.5g protein, 5.5g fiber.
Original Recipe (You can print from here)
Thursday, February 25, 2010
(40) Roasted Cauliflower with Fresh Herbs and Parmesan
Cauliflower is one of those things I don't cook very often. I love it, though, and it was on sale this week, so voila - here we have Roasted Cauliflower. I made half the serving, using only 1 head of cauliflower. I cut the florets too small, so take a note from me - medium to large florets!! The flavor was OUTSTANDING. I found myself standing over the bowl with a fork! I am going to make this again soon and will try it with dried herbs, which would be even quicker! This is a 5 star, 2 thumbs up dish! MEOW!
Roasted Cauliflower with Fresh Herbs and Parmesan
Source: Cooking Light, NOVEMBER 2005
Yield: 8 servings (serving size: about 1 cup)
Use any fresh herbs you have on hand for this holiday recipe. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary.
12 cups cauliflower florets (about 2 heads)
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
3 garlic cloves, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 450°.
Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.
CALORIES 89 (35% from fat); FAT 3.5g (sat 0.8g,mono 2.1g,poly 0.4g); IRON 1.1mg; CHOLESTEROL 2mg; CALCIUM 83mg; CARBOHYDRATE 12.1g; SODIUM 251mg; PROTEIN 5.2g; FIBER 5.4g
Roasted Cauliflower with Fresh Herbs and Parmesan
Source: Cooking Light, NOVEMBER 2005
Yield: 8 servings (serving size: about 1 cup)
Use any fresh herbs you have on hand for this holiday recipe. While parsley, tarragon, and thyme make a nice combination, you can also try sage, chives, and rosemary.
12 cups cauliflower florets (about 2 heads)
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh tarragon
3 garlic cloves, minced
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 450°.
Place cauliflower in a large roasting pan or jelly-roll pan. Drizzle with oil; toss well to coat. Bake at 450° for 20 minutes or until tender and browned, stirring every 5 minutes. Sprinkle with parsley, thyme, tarragon, and garlic. Bake 5 minutes. Combine cauliflower mixture, cheese, and remaining ingredients in a large bowl; toss well to combine.
CALORIES 89 (35% from fat); FAT 3.5g (sat 0.8g,mono 2.1g,poly 0.4g); IRON 1.1mg; CHOLESTEROL 2mg; CALCIUM 83mg; CARBOHYDRATE 12.1g; SODIUM 251mg; PROTEIN 5.2g; FIBER 5.4g
Tuesday, January 5, 2010
(3) Pork Chops with Maple Mustard Glaze
This was absolutely delicious!! I had to go out and buy real maple syrup... SO worth the money! This is a glaze, not a sauce, so don't be expecting to cover rice with this. It coats the pork chops beautifully and is sweet, but tangy. It's the perfect balance of flavors. (and it's EASY!!)
Pork Chops with Maple Mustard Glaze
Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
Source: Cooking Light, May 2006
Maple syrup makes a fine stand-in for honey or sugar in sauces. Here, it adds a rich, sweet note to herbed mustard sauce. This sauce goes nicely with sautéed chicken breasts as well.
1 teaspoon butter
4 (4-ounce) boneless pork loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free, less-sodium chicken broth
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons heavy cream
Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.
CALORIES 214 (22% from fat); FAT 5.2g (sat 1.9g,mono 1.9g,poly 0.6g); IRON 1.2mg; CHOLESTEROL 68mg; CALCIUM 38mg; CARBOHYDRATE 14.6g; SODIUM 751mg; PROTEIN 26.3g; FIBER 0.3g
Pork Chops with Maple Mustard Glaze
Yield: 4 servings (serving size: 1 pork chop and about 1 tablespoon sauce)
Source: Cooking Light, May 2006
Maple syrup makes a fine stand-in for honey or sugar in sauces. Here, it adds a rich, sweet note to herbed mustard sauce. This sauce goes nicely with sautéed chicken breasts as well.
1 teaspoon butter
4 (4-ounce) boneless pork loin chops, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fat-free, less-sodium chicken broth
1/4 cup pure maple syrup
2 tablespoons Dijon mustard
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons heavy cream
Melt butter in a large nonstick skillet over medium heat. Sprinkle pork chops evenly with salt and pepper; add pork to pan. Cook 4 minutes on each side or until lightly browned. Remove from pan; keep warm.
Add broth and next 4 ingredients (through thyme) to pan. Bring to a boil, and cook for 3 minutes or until slightly thickened. Stir in cream, and reduce heat to medium. Return pork to pan; simmer 3 minutes or until pork is done, turning once.
CALORIES 214 (22% from fat); FAT 5.2g (sat 1.9g,mono 1.9g,poly 0.6g); IRON 1.2mg; CHOLESTEROL 68mg; CALCIUM 38mg; CARBOHYDRATE 14.6g; SODIUM 751mg; PROTEIN 26.3g; FIBER 0.3g
Wednesday, December 9, 2009
(114) Garlic-Rosemary Roasted Chicken
I did not do the entire recipe (roasted garlic & onions) simply because I didn't have the time or energy. But the rosemary and garlic under the chicken skin was AMAZING. So flavorful! I also rubbed about 1 Tbsp of olive oil on the bird to help with crisping. I will make this one again!
Garlic-Rosemary Roasted Chicken
When it first ran in our October 1996 issue, this dish was accompanied by five other roasted-chicken recipes, each one an herb-infused, earthy delight. Of all those recipes, this classic French version proved to be everyone's favorite. It's amazing how the simple combination of rosemary and garlic can so infuse the chicken, making it taste every bit as glorious as it smells when it's cooking in the oven.
Yield: 8 servings (serving size: 3 ounces chicken and 1 onion quarter)
Source: Cooking Light, APRIL 1997
1 (5 to 6-pound) roasting chicken
1 tablespoon chopped fresh rosemary
8 garlic cloves, crushed
2 medium red onions, quartered
2 whole garlic heads
2 teaspoons olive oil
Preheat oven to 450°.
Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between the skin and meat. Place rosemary and crushed garlic beneath skin of breast and drumsticks. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side up, on a broiler pan.
Cut a thin slice from end of each onion. Remove white papery skins from garlic heads (do not peel or separate cloves). Cut tops off garlic heads, leaving root end intact.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Brush onions and garlic heads with olive oil. Arrange onions and garlic heads around chicken. Reduce oven temperature to 350°; bake an additional 1 hour and 15 minutes or until meat thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin from chicken. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.
Nutritional Information
Calories: 231 (30% from fat), Fat: 7.7g (sat 1.9g,mono 3.1g,poly 1.6g), Protein: 26.5g, Carbohydrate: 13.5g, Fiber: 2.7g, Cholesterol: 76mg, Iron: 1.4mg, Sodium: 78mg, Calcium: 50mg
Thursday, November 19, 2009
(107) Buttermilk-Brined Pork Chops
This is a new method/concept for me, but I'm totally sold!! The pork was moist and tender, flavorful from the herbs, and a touch salty. Perfect!
Buttermilk-Brined Pork Chops
Source: Cooking Light, OCTOBER 2004
Yield: 4 servings (serving size: 1 chop)
Though these pork chops require overnight brining, they make dinner the next night a breeze. Brine these chops up to two days beforehand. Just remove from brine after an overnight soak, cover in plastic wrap, and refrigerate until ready to cook.
2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
Cooking spray
Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.
Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.
Calories 183 (35% from fat); Fat 7.2g (sat 2.5g,mono 3.2g,poly 0.6g); Iron 0.8mg; Cholesterol 69mg; Calcium 43mg; Carbohydrate 2g; Sodium 345mg; Protein 26g; Fiber 0.3g
Buttermilk-Brined Pork Chops
Source: Cooking Light, OCTOBER 2004
Yield: 4 servings (serving size: 1 chop)
Though these pork chops require overnight brining, they make dinner the next night a breeze. Brine these chops up to two days beforehand. Just remove from brine after an overnight soak, cover in plastic wrap, and refrigerate until ready to cook.
2 cups fat-free buttermilk
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon grated lemon rind
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick)
2 teaspoons freshly ground black pepper
Cooking spray
Combine first 6 ingredients in a large zip-top plastic bag; shake well to dissolve salt and sugar. Add pork; seal and refrigerate overnight, turning bag occasionally. Remove pork from bag; discard brine. Pat pork dry with a paper towel. Sprinkle pork with pepper.
Heat a large nonstick grill pan over medium-high heat. Coat the pan with cooking spray. Add pork; cook 3 1/2 minutes on each side or until desired degree of doneness.
Calories 183 (35% from fat); Fat 7.2g (sat 2.5g,mono 3.2g,poly 0.6g); Iron 0.8mg; Cholesterol 69mg; Calcium 43mg; Carbohydrate 2g; Sodium 345mg; Protein 26g; Fiber 0.3g
Thursday, November 5, 2009
(99) Italian White Bean and Spinach Soup
This was an easy soup to put together. I love how hearty it was, even without meat! And the calorie count can't be beat! It for sure needed some salt and a hit of hot pepper flakes. I will make this soup again!
PS: I did not chop the spinach, rather I tore it with my hands as I threw it in the pot. I used about half a bag of spinach and also needed to add a touch of water to make sure the soup didn't get too thick.
Italian White Bean and Spinach Soup
Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper.
Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, November 2007
1 (1-ounce) package dried shiitake mushrooms
2 cups boiling water
2 teaspoons olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
Fresh thyme (optional)
Crushed red pepper (optional)
Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.
Nutritional Information
Calories: 78 (22% from fat), Fat: 1.9g (sat 0.3g,mono 1.1g,poly 0.4g), Protein: 2.8g, Carbohydrate: 13.5g, Fiber: 2.9g, Cholesterol: 0.0mg, Iron: 1.3mg, Sodium: 261mg, Calcium: 42mg
PS: I did not chop the spinach, rather I tore it with my hands as I threw it in the pot. I used about half a bag of spinach and also needed to add a touch of water to make sure the soup didn't get too thick.
Italian White Bean and Spinach Soup
Dried shiitake mushrooms lend this appetizer soup rich intensity. It's delightful with a grilled cheese sandwich for a light supper.
Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, November 2007
1 (1-ounce) package dried shiitake mushrooms
2 cups boiling water
2 teaspoons olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
4 cups chopped fresh spinach
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
Fresh thyme (optional)
Crushed red pepper (optional)
Combine mushrooms and 2 cups boiling water in a bowl; cover and let stand 15 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and mushrooms to pan; sauté 5 minutes or until tender. Add the reserved mushroom liquid, spinach, and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Garnish with thyme and red pepper, if desired.
Nutritional Information
Calories: 78 (22% from fat), Fat: 1.9g (sat 0.3g,mono 1.1g,poly 0.4g), Protein: 2.8g, Carbohydrate: 13.5g, Fiber: 2.9g, Cholesterol: 0.0mg, Iron: 1.3mg, Sodium: 261mg, Calcium: 42mg
Thursday, September 3, 2009
(76) Two-Corn Polenta with Tomatoes, Basil, and Cheese
Polenta is not something that I make very often, but this recipe caught my attention. The flavors work really well together and the texture is great! Please, whatever you do, don't use dried basil as a substitute! This recipe needs the real stuff!! Oh and I don't know that I've ever bought a bag of instant polenta. I just use plain old yellow cornmeal!
Two-Corn Polenta with Tomatoes, Basil, and Cheese
Corn kernels and polenta layer texture and flavor in this dish. Serve with green beans and grilled pork.
Yield: 7 servings (serving size: about 1 cup)
Source: Cooking Light Magazine, June 2008
2 teaspoons olive oil
2 cups chopped onion (2 medium)
4 cups fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 2 ears)
2 garlic cloves, chopped
1 cup instant dry polenta
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup chopped tomato
1/2 cup chopped fresh basil
1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat; sprinkle with tomato and basil. Serve immediately.
Nutritional Information
Calories: 194 (20% from fat), Fat: 4.3g (sat 1.5g,mono 1.8g,poly 0.4g), Protein: 8.9g, Carbohydrate:31.6g, Fiber: 4.6g, Cholesterol: 6mg, Iron: 1.1mg, Sodium: 457mg, Calcium:
134mg
Two-Corn Polenta with Tomatoes, Basil, and CheeseCorn kernels and polenta layer texture and flavor in this dish. Serve with green beans and grilled pork.
Yield: 7 servings (serving size: about 1 cup)
Source: Cooking Light Magazine, June 2008
2 teaspoons olive oil
2 cups chopped onion (2 medium)
4 cups fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 2 ears)
2 garlic cloves, chopped
1 cup instant dry polenta
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup chopped tomato
1/2 cup chopped fresh basil
1. Heat oil in a Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in broth, corn, and garlic; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Slowly add polenta, stirring with a whisk until polenta is thick (about 5 minutes). Add cheese, stirring to melt. Stir in salt and pepper. Remove from heat; sprinkle with tomato and basil. Serve immediately.
Nutritional Information
Calories: 194 (20% from fat), Fat: 4.3g (sat 1.5g,mono 1.8g,poly 0.4g), Protein: 8.9g, Carbohydrate:31.6g, Fiber: 4.6g, Cholesterol: 6mg, Iron: 1.1mg, Sodium: 457mg, Calcium:
134mg
Sunday, July 26, 2009
(53) Parmesan-Basil Rice Pilaf
2 new recipes on tap tonight. The first is this rice pilaf. It has lots of potential, but I didn't love it as written.
What was right about it - the texture was GREAT! Think risotto creamy.... YUM!
What was wrong about it - I admit, I don't love green peas. I'll eat them, but they're not my favorite. So they really didn't need to be in there. The dried basil was all wrong - next time FRESH FRESH FRESH. I also would put another clove of garlic in next time. The cheese flavor wasn't super strong, so I would also top it with a few shaves of good strong parmesan!
I will make this recipe again, but with some tweaks! Anyway, here it is!
Parmesan-Basil Rice Pilaf
Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, November 1996
1 teaspoon olive oil
1 teaspoon bottled minced garlic
2 cups uncooked long-grain rice
1/2 cup water
2 (14 1/4-ounce) cans fat-free chicken broth
1 cup frozen green peas, thawed
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/4 cup chopped green onions
1/2 teaspoon dried basil
1/4 teaspoon pepper
Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds or until lightly browned. Add rice; cook 2 minutes, stirring constantly. Stir in water and broth; bring to a boil.
Cover; reduce heat to medium-low. Cook 20 minutes or until liquid is almost absorbed. Remove from heat; fluff with a fork. Add remaining ingredients, tossing well.
Nutritional Information
Calories: 305 (10% from fat), Fat: 3.5g (sat 1.7g,mono 1.3g,poly 0.2g), Protein: 12.7g, Carbohydrate: 53.9g, Fiber: 2.2g, Cholesterol: 6mg, Iron: 2.3mg, Sodium: 179mg, Calcium: 144mg
What was right about it - the texture was GREAT! Think risotto creamy.... YUM!
What was wrong about it - I admit, I don't love green peas. I'll eat them, but they're not my favorite. So they really didn't need to be in there. The dried basil was all wrong - next time FRESH FRESH FRESH. I also would put another clove of garlic in next time. The cheese flavor wasn't super strong, so I would also top it with a few shaves of good strong parmesan!
I will make this recipe again, but with some tweaks! Anyway, here it is!
Parmesan-Basil Rice Pilaf
Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light Magazine, November 1996
1 teaspoon olive oil
1 teaspoon bottled minced garlic
2 cups uncooked long-grain rice
1/2 cup water
2 (14 1/4-ounce) cans fat-free chicken broth
1 cup frozen green peas, thawed
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
1/4 cup chopped green onions
1/2 teaspoon dried basil
1/4 teaspoon pepper
Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 30 seconds or until lightly browned. Add rice; cook 2 minutes, stirring constantly. Stir in water and broth; bring to a boil.
Cover; reduce heat to medium-low. Cook 20 minutes or until liquid is almost absorbed. Remove from heat; fluff with a fork. Add remaining ingredients, tossing well.
Nutritional Information
Calories: 305 (10% from fat), Fat: 3.5g (sat 1.7g,mono 1.3g,poly 0.2g), Protein: 12.7g, Carbohydrate: 53.9g, Fiber: 2.2g, Cholesterol: 6mg, Iron: 2.3mg, Sodium: 179mg, Calcium: 144mg
Tuesday, July 21, 2009
(51) Rotini with Chicken, Asparagus, and Tomatoes
Another dinner winner! YUM! This recipe was as fast as they come and very flavorful. And holy cow, the serving size was BIG! Don't skip the goat cheese, either. The creaminess is awesome!
Rotini with Chicken, Asparagus, and Tomatoes
Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.
Yield: 4 servings
Source: Cooking Light Magazine, November 2007
8 ounces uncooked rotini (corkscrew pasta)
Cooking spray
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (1-inch) slices asparagus
2 cups cherry tomatoes, halved
2 garlic cloves, minced
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 cup (1 ounce) crumbled goat cheese
Cook pasta according to package directions, omitting salt and fat.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
Nutritional Information
Calories: 419 (20% from fat), Fat: 9.5g (sat 3.2g,mono 4.1g,poly 1.6g), Protein: 33.9g, Carbohydrate: 48.5g, Fiber: 3.4g, Cholesterol: 70mg, Iron: 3.2mg, Sodium: 324mg, Calcium: 105mg
Rotini with Chicken, Asparagus, and Tomatoes
Reminiscent of a pasta salad, this recipe coats rotini and colorful vegetables with a basil-flecked balsamic vinaigrette.
Yield: 4 servings
Source: Cooking Light Magazine, November 2007
8 ounces uncooked rotini (corkscrew pasta)
Cooking spray
1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (1-inch) slices asparagus
2 cups cherry tomatoes, halved
2 garlic cloves, minced
2 tablespoons chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extravirgin olive oil
1/4 cup (1 ounce) crumbled goat cheese
Cook pasta according to package directions, omitting salt and fat.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese.
Nutritional Information
Calories: 419 (20% from fat), Fat: 9.5g (sat 3.2g,mono 4.1g,poly 1.6g), Protein: 33.9g, Carbohydrate: 48.5g, Fiber: 3.4g, Cholesterol: 70mg, Iron: 3.2mg, Sodium: 324mg, Calcium: 105mg
Monday, March 16, 2009
(23) Rosemary-Merlot Flank Steak
Today was a total kitchen blitz!! We're having a luncheon on Wednesday at work and guess who's cooking? Yep. I made 2 trays of baked ziti and 2 lasagnas. PHEW. What a mess!! (and in case you're wondering why I made it all tonight and not tomorrow night, well I have my symphony chorus practice on Tuesday nights and I have to make 2 birthday cakes tomorrow before rehearsal! ACK! So it was pasta night tonight!)
In the middle of that I decided that we needed to have dinner (nice of me, huh?!) so I threw some potatoes in the oven to roast and started this flank steak marinating. WOW very tender and flavorful! We both really liked this dish. It wasn't super filling, but paired with those roasted potatoes and some steamed brussels sprouts (how much do you LOVE those steamfresh veggie packs?!?!), it was a definite winner dinner :)
Rosemary-Merlot Flank Steak
CL Comments: If you don't have dried Italian seasoning on hand, use 1/8 teaspoon dried basil and 1/8 teaspoon dried oregano. You can also substitute 1 teaspoon dried rosemary for the fresh. Prepare marinade up to a day in advance, and store in an airtight container in the refrigerator.
Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup sauce)
Source: Cooking Light Magazine, September 2003
1 cup finely chopped onion
3/4 cup low-salt beef broth
3/4 cup Merlot or other dry red wine
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1) Preheat grill or broiler.
2) Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.
3) Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.
4) While steak cooks, combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with steak.
Nutritional Information
Calories: 203 (39% from fat), Fat: 8.8g (sat 3.6g,mono 3.5g,poly 0.5g), Protein: 23.8g, Carbohydrate: 6.1g, Fiber: 1.1g, Cholesterol: 54mg, Iron: 2.7mg, Sodium: 445mg, Calcium: 32mg
In the middle of that I decided that we needed to have dinner (nice of me, huh?!) so I threw some potatoes in the oven to roast and started this flank steak marinating. WOW very tender and flavorful! We both really liked this dish. It wasn't super filling, but paired with those roasted potatoes and some steamed brussels sprouts (how much do you LOVE those steamfresh veggie packs?!?!), it was a definite winner dinner :)
Rosemary-Merlot Flank Steak
CL Comments: If you don't have dried Italian seasoning on hand, use 1/8 teaspoon dried basil and 1/8 teaspoon dried oregano. You can also substitute 1 teaspoon dried rosemary for the fresh. Prepare marinade up to a day in advance, and store in an airtight container in the refrigerator.
Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup sauce)
Source: Cooking Light Magazine, September 2003
1 cup finely chopped onion
3/4 cup low-salt beef broth
3/4 cup Merlot or other dry red wine
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon dried Italian seasoning
2 garlic cloves, minced
1 (1-pound) flank steak, trimmed
Cooking spray
1 tablespoon tomato paste
2 teaspoons Dijon mustard
1) Preheat grill or broiler.
2) Combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.
3) Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.
4) While steak cooks, combine reserved marinade, tomato paste, and mustard in a medium saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with steak.
Nutritional Information
Calories: 203 (39% from fat), Fat: 8.8g (sat 3.6g,mono 3.5g,poly 0.5g), Protein: 23.8g, Carbohydrate: 6.1g, Fiber: 1.1g, Cholesterol: 54mg, Iron: 2.7mg, Sodium: 445mg, Calcium: 32mg
Thursday, December 25, 2008
Seared Beef Tenderloin with Dijon and Herbs
This recipe was classy, classic, and EASY!! The cooking time was just right on. The ends were medium-well and the middle was medium-rare. I used the best utensil in the kitchen to dress the beef - my hands! I smeared the mustard on and then did the old sprinkle/pat routine to get the herbs to stick. I was a little afraid that the flavor would be too strong, but it was just right! (and whatever you do, use fresh herbs!!)
PS: Don't mind the weird shape of the beef! I think the butcher was drinking when he cut it! :)
PS: Don't mind the weird shape of the beef! I think the butcher was drinking when he cut it! :)
Seared Beef Tenderloin
with Dijon and Herbs
An herb-mustard coating is a classic preparation for beef tenderloin. Add one teaspoon chopped fresh tarragon to the herb mixture, if desired. Serve with roasted potatoes and Brussels sprouts for an easy yet special dinner for guests.
Yield: 8 servings
Source: Cooking Light Magazine, November 2008
1 (2-pound) beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons Dijon mustard
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1. Preheat oven to 425°.
with Dijon and Herbs
An herb-mustard coating is a classic preparation for beef tenderloin. Add one teaspoon chopped fresh tarragon to the herb mixture, if desired. Serve with roasted potatoes and Brussels sprouts for an easy yet special dinner for guests.
Yield: 8 servings
Source: Cooking Light Magazine, November 2008
1 (2-pound) beef tenderloin, trimmed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons Dijon mustard
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1. Preheat oven to 425°.
2. Sprinkle beef with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 2 minutes on each side or until browned.
3. Combine mustard and garlic in a small bowl. Rub mustard mixture evenly over beef. Combine parsley, rosemary, and thyme in a small bowl. Sprinkle beef evenly with parsley mixture. Place beef on a broiler pan coated with cooking spray. Bake at 425° for 26 minutes or until a thermometer registers 135° or until desired degree of doneness. Place tenderloin on a platter; let stand 10 minutes before slicing.
- Calories: 149 (32% from fat), Fat: 5.3g (sat 2g,mono 2.1g,poly 0.2g), Protein: 22.3g, Carbohydrate: 1.4g, Fiber: 0.1g, Cholesterol: 52mg, Iron: 1.5mg, Sodium: 404mg, Calcium: 19mg
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