Wednesday, January 28, 2009
4 cups tomato sauce
2 cloves of garlic (minced)
1/4c onions (finely chopped)
1/4c + 1T soy sauce
1/4c + 1T brown sugar
1/2t mustard powder
2t morrocan spice mix (Ras al Hanout listed below. You could also do 1/2t each cinnamon, corriander, cumin and black pepper and it would probably come close)
2 Bay leaves
Bring all to a boil and then simmer for 30 min. Done.
Ras al Hanout from Gourmet, 1998
* 1 teaspoon ground cumin
* 1 teaspoon ground ginger
* 1 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground coriander seeds
* 1/2 teaspoon cayenne
* 1/2 teaspoon ground allspice
* 1/4 teaspoon ground cloves
Wisk together and keep in an airtight jar. Great for a spice rub, or for pumping any dish that requires cumin flavor.
Monday, January 19, 2009
Don and I made a commitment this week to walk the dogs every night even if it was only for five minutes. And tonight, we did just that - walked the dogs for only five minutes. I was ready to keep going but when we rounded the block and I posed the question back or forward, Don determined that he was ready to head back since he was getting hungry. One of our neighbors was grilling steak and it smelled mighty good. Imagine Don's delight when I told him that we too were having steak for dinner. And not just steak, but steak and eggs. And not just any eggs, but poached eggs. And not just poached eggs, but Mediterranean Poached Eggs, a Cooking Light Recipe I've been wanting to try for a long time and one that is featured in the Meatless Main Dishes of my new Cooking Light cookbook that my sister got me for Christmas. I might as well have just told him that we won the lottery.
Jeremy and Katy came over to share in the meal and some much needed bonding time - been far too long since we had seen our best friends through a couple of freak weeks of opposite schedules. And this was a great meal to bring everyone back together. New fun flavors and awesomeness all around. Everyone gave it rave reviews and Katy did a really nice job for her first time ever with broiling steaks. Way to go Katy! Below is the featured recipe and a few pics of the meal.
We served with a lovely bottle of Cabernet from our favorite winery in Solvang. They actually have a White Cabernet also that is to die for.
Eggs gently cook atop a savory mixture of onion, bell pepper, tomatoes, and artichoke hearts in this version of pipérade. Served over toasted bread, it makes a filling one-dish meal.
2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup green bell pepper strips
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 1/2 cups canned crushed tomatoes
1/4 teaspoon black pepper
1 (14-ounce) can artichoke hearts, drained and cut in half
4 large eggs
1/4 cup chopped fresh parsley
1/4 cup chopped pitted kalamata olives
1/4 cup (1 ounce) grated fresh Parmesan cheese
4 (1 1/2-ounce) slices French bread, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; sauté 5 minutes. Add cumin and paprika; sauté 1 minute. Reduce heat to medium; stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally. Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Cover and cook 8 minutes or until eggs are done. Sprinkle with parsley, olives, and cheese. Serve over bread.
Yield: 4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)
CALORIES 355 (30% from fat); FAT 11.9g (sat 3.5g,mono 5.4g,poly 1.5g); IRON 3.8mg; CHOLESTEROL 217mg; CALCIUM 197mg; CARBOHYDRATE 46.2g; SODIUM 1050mg; PROTEIN 17.8g; FIBER 7.5g
Cooking Light, APRIL 2004
Thursday, January 15, 2009
Monday, January 5, 2009
I made this dish on Christmas Day, and it was gobbled up in no time. I made it again last night and Matt was quite excited! I love the heartiness of the soup, and putting 2 cups through the blender really helps thicken it up. I would certainly reccomend using the whole kielbasa and a whole bag of spinach. It really adds to the flavor and texture of the soup. You can add extra seasoning if you like, but I love it just on its own.
CKS Note - I am not the biggest fan of beans in soup, so I just used 1 can instead of 2 - hence using the entire Kielbasa.
North Woods Bean Soup
Adding turkey kielbasa lends this soup a rich, slow-simmered flavor even though it takes less than 30 minutes to make. Puree a portion of the recipe for a velvety consistency, and stir in fresh spinach after the soup is removed from the heat so it retains its bright color.
1 cup baby carrots, halved
1 cup chopped onion
2 garlic cloves, minced
7 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
4 cups fat-free, less-sodium chicken broth
1/2 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
2 (15.8-ounce) cans Great Northern beans, drained and rinsed
1 (6-ounce) bag fresh baby spinach leaves
Heat a large saucepan coated with cooking spray over medium-high heat. Add carrots, onion, garlic, and kielbasa; sauté 3 minutes, stirring occasionally. Reduce heat to medium; cook 5 minutes. Add the broth, Italian seasoning, pepper, and beans. Bring to a boil, reduce heat, and simmer 5 minutes.
Place 2 cups of the soup in a food processor or blender, and process until smooth. Return the pureed mixture to pan. Simmer an additional 5 minutes. Remove soup from heat. Add the spinach, stirring until spinach wilts.
Yield: 5 servings (serving size: about 1 1/2 cups)CALORIES 227 (15% from fat); FAT 3.9g (sat 1.2g,mono 1.3g,poly 1.2g); IRON 3.5mg; CHOLESTEROL 26mg; CALCIUM 112mg; CARBOHYDRATE 30.8g; SODIUM 750mg; PROTEIN 18.1g; FIBER 6.7g
Cooking Light, JANUARY 2002
Sunday, January 4, 2009
Overall, I give the dish 3 out of 5 stars. It wasn't my favorite, but I would eat it again. Even my dad cleaned his plate, which should warrant an extra star in and of itself (as he prefers not to stray far from the meat and potatoes americanized diet). His review: "I would eat it again, but not tomorrow."
If you love apricots, you will probably enjoy this dish. The couscous soaked up and enhanced the apricot flavors very nicely! The chicken was very tender.
The recipe is from Cooking Light's Annual Recipes 2001 or it can be found on the MyRecipes website.
Couscous and Glazed Chicken
Here's a quick main dish with a Moroccan touch. Kick this dinner off with a fresh spinach salad tossed with orange wedges.
Yield: 2 servings (serving size: 3 chicken tenders and 1 cup couscous)
1/2 pound chicken breast tenders (about 6 tenders)
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon olive oil
2 tablespoons apricot preserves
1 teaspoon balsamic vinegar
1 cup fat-free, less-sodium chicken broth
1/3 cup finely chopped dried apricots
1/2 cup uncooked couscous
Sprinkle chicken with salt and pepper. Heat oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes or until done, turning after 2 minutes. Combine preserves and vinegar in a bowl; add chicken. Keep warm. Add broth to pan, scraping pan to loosen browned bits; add apricots. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Gradually stir in couscous; top with chicken mixture. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.
Calories: 374 (8% from fat)
Fat: 3.3g (sat 0.6g,mono 1.3g,poly 0.6g)
Elizabeth Taliaferro, Cooking Light, APRIL 2000
Saturday, January 3, 2009
This recipe is super simple and it only takes four hours to cook on low setting (even when increasing the recipe to 1.5x the original amounts). We couldn't find cutlets, so I used tenderloins and trimmed them to smaller pieces. The turkey was well cooked, but not overcooked, and the flavor was good. Even my 3-year old niece proclaimed, "I DO like turkey!!" The flavor reminded me of something similar to an asian teriyaki blend of sorts (not like typical american "barbecue sauce"). We will definitely be making this one again!
Barbecued Turkey Cutlets
Maricarol Magil Freehold, NJ
Makes: 6-8 servings
Prep. time: 10 minutes
Cooking time: 4 hours
Ideal slow cooker size: 4-5 quart
6-8 (1 1/2 to 2 lbs.) turkey cutlets
1/4 cup molasses
1/4 cup cider vinegar
1/4 cup ketchup
3 Tbsp. Worcestershire sauce
1 tsp. garlic salt
3 Tbsp. chopped onion
2 Tbsp. brown sugar
1/4 tsp. pepper
1. Place turkey cutlets in slow cooker.
2. Combine remaining ingredients. Pour over turkey.
3. Cover. Cook on Low 4 hours.
4. Serve over white or brown rice.
It was a bit of an adventure finding canned pumpkin in the grocery store so close to Christmas and so last minute (Freddy's was all out!), but these were a lot of fun to make. I don't usually do a lot of baking so this was a little different even for me but what a treat. They are so easy even for the inexperienced baker and orange honey butter is delicious. The butter makes quite a bit so be prepared to freeze some or scale back the recipe.
Pumpkin Biscuits with Orange-Honey Butter
Serve at breakfast or dinner with baked ham or pork chops.
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
1/2 cup canned pumpkin
1/4 cup Orange-Honey Butter
Preheat oven to 450º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 6 ingredients (flour through nutmeg); cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine buttermilk and pumpkin; add to flour mixture, stirring just until moist. Turn the dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to about 1/2-inch thickness. Cut into 12 biscuits with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Bake at 450° for 11 minutes or until golden. Serve warm with 1/4 cup Orange-Honey Butter.
Totals include 1/4 cup Orange-Honey Butter.
Yield: 12 servings (serving size: 1 biscuit and 1 teaspoon butter)
CALORIES 153 (33% from fat); FAT 5.6g (sat 3.4g,mono 1.6g,poly 0.3g); IRON 1.2mg; CHOLESTEROL 15mg; CALCIUM 68mg; CARBOHYDRATE 23.1g; SODIUM 311mg; PROTEIN 2.9g; FIBER 1g
Cooking Light, NOVEMBER 2003
Store in the refrigerator for up to 2 weeks.
This recipe goes with Pumpkin Biscuits with Orange-Honey Butter
1/2 cup butter, softened
1/2 cup honey
1/2 teaspoon grated orange rind
Combine all ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
Yield: 1 1/4 cups (serving size: 1 teaspoon)
CALORIES 22 (61% from fat); FAT 1.5g (sat 0.9g,mono 0.5g,poly 0.1g); IRON 0.0mg; CHOLESTEROL 4mg; CALCIUM 1mg; CARBOHYDRATE 2.3g; SODIUM 16mg; PROTEIN 0.0g; FIBER 0.0g
Cooking Light, NOVEMBER 2003