Saturday 7/31 - Adam's on his own - I'll be at work until the wee hours of Sunday morning
Sunday 8/1 - Poor Adam. It's going to be a tough week. I'll be at work again. Damn you SAP!
Monday 8/2 - Hamburger Noodle Bake
Tuesday 8/3 - Another Adam's on his own night. :-(
Wednesday 8/4 - Leftovers
Thursday 8/5 - Greek Chicken Pasta
Friday 8/6 - Hot Ham & Cheese Sandwiches. Alternatively, greasy bar food and copious amounts of booze. We'll see how the weeks goes.
Saturday, July 31, 2010
Wednesday, July 28, 2010
Cauliflower, Sweet Onion, and Leek Quiche
From Everyday with Rachael Ray (can't find it on the site)
Ingredients:
One 9-inch frozen whole wheat pie shell, thawed
1/2 cup packed shredded gruyere cheese (about 2 ounces)
1 tsp EVOO
1 cup thinly sliced sweet onion
3/4 cup thinly sliced leeks
salt & pepper
2 1/2 cups coarsely chopped cauliflower
3/4 cup chicken broth
7 egg whites (about 1 cup)
Directions:
1. Position a baking sheet on the lower rack of the oven and preheat to 400. Using a fork, prick the inside of the pie shell all over. Place on the baking sheet and bake for 5 minutes. Arrange half of the cheese in the crust and bake until melted, about 3 minutes.
2. Meanwhile, in a large, heavy skillet, heat the olive oil over medium heat. Add the onion and leeks, season with salt and pepper and cook, stirring, for 3 minutes. Add the cauliflower and chicken broth and cook, stirring occasionally, for 10 minutes. Let cool slightly.
3. In a large bowl, beat the egg whites and season with salt and pepper. Stir in the remaining cheese and the cauliflower mixture. Transfer to the prepared pie shell and bake until the filling is set, about 20 minutes. Let cool slightly before serving.
Comments:
Ok, so slight fail on this one. I neglected to specify "whole wheat" on my shopping list so I just got a regular pie shell. I used provolone since that's what I had. I use whole eggs (ended up being 5 of them to get to 1 cup.) I did ok other than those things.
I knew that I'd end up baking this for much longer than it said. That always seems to happen with quiches. I ended up leaving it in the oven for about 35 minutes. It was set pretty well by that point. But you can see the end of the wedge still caved in when I plated it. Grrr.
Anyway, quiche-execution problems aside, this was pretty simple and pretty tasty. A little bland - maybe some more salt & pepper - but not bad.
Ingredients:
One 9-inch frozen whole wheat pie shell, thawed
1/2 cup packed shredded gruyere cheese (about 2 ounces)
1 tsp EVOO
1 cup thinly sliced sweet onion
3/4 cup thinly sliced leeks
salt & pepper
2 1/2 cups coarsely chopped cauliflower
3/4 cup chicken broth
7 egg whites (about 1 cup)
Directions:
1. Position a baking sheet on the lower rack of the oven and preheat to 400. Using a fork, prick the inside of the pie shell all over. Place on the baking sheet and bake for 5 minutes. Arrange half of the cheese in the crust and bake until melted, about 3 minutes.
2. Meanwhile, in a large, heavy skillet, heat the olive oil over medium heat. Add the onion and leeks, season with salt and pepper and cook, stirring, for 3 minutes. Add the cauliflower and chicken broth and cook, stirring occasionally, for 10 minutes. Let cool slightly.
3. In a large bowl, beat the egg whites and season with salt and pepper. Stir in the remaining cheese and the cauliflower mixture. Transfer to the prepared pie shell and bake until the filling is set, about 20 minutes. Let cool slightly before serving.
Comments:
Ok, so slight fail on this one. I neglected to specify "whole wheat" on my shopping list so I just got a regular pie shell. I used provolone since that's what I had. I use whole eggs (ended up being 5 of them to get to 1 cup.) I did ok other than those things.
I knew that I'd end up baking this for much longer than it said. That always seems to happen with quiches. I ended up leaving it in the oven for about 35 minutes. It was set pretty well by that point. But you can see the end of the wedge still caved in when I plated it. Grrr.
Anyway, quiche-execution problems aside, this was pretty simple and pretty tasty. A little bland - maybe some more salt & pepper - but not bad.
Broccoli-Ham Macaroni
From Taste of Home
Ingredients:
1-1/2 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1 large onion, finely chopped
1 cup cubed fully cooked ham
1 medium sweet red pepper, chopped
2 tablespoons butter, divided
1/3 cup all-purpose flour
4 cups fat-free milk
2-1/2 cups (10 ounces) shredded reduced-fat cheddar cheese
1/4 cup minced fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/4 cup dry bread crumbs
Directions:
Cook macaroni according to package directions. Meanwhile, place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender.
In a large saucepan, saute the onion, ham and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 2-qt. baking dish (dish will be full).
In a small skillet, melt remaining butter; stir in bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Comments:
I altered the recipe a little bit in that I just cooked the broccoli in the same water as the pasta, I left out the red pepper and all the butter, and cut the amount of cheese sauce in half. All in all, pretty good. Not too cheesy and a nice ham surprise in every bite.
Ingredients:
1-1/2 cups uncooked elbow macaroni
4 cups fresh broccoli florets
1 large onion, finely chopped
1 cup cubed fully cooked ham
1 medium sweet red pepper, chopped
2 tablespoons butter, divided
1/3 cup all-purpose flour
4 cups fat-free milk
2-1/2 cups (10 ounces) shredded reduced-fat cheddar cheese
1/4 cup minced fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1/4 cup dry bread crumbs
Directions:
Cook macaroni according to package directions. Meanwhile, place 1 in. of water in a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender.
In a large saucepan, saute the onion, ham and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 2-qt. baking dish (dish will be full).
In a small skillet, melt remaining butter; stir in bread crumbs. Sprinkle over macaroni mixture. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Comments:
I altered the recipe a little bit in that I just cooked the broccoli in the same water as the pasta, I left out the red pepper and all the butter, and cut the amount of cheese sauce in half. All in all, pretty good. Not too cheesy and a nice ham surprise in every bite.
Sunday, July 25, 2010
Mango Shrimp Kebabs
From Cooking Light
Ingredients:
1 1/2 pounds large peeled and deveined shrimp
2 large red bell peppers, cut into 1-inch pieces
2 mangoes, peeled and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
2 limes, cut into wedges
Directions:
Prepare grill to medium-high heat. Sprinkle shrimp evenly with 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Thread shrimp, bell pepper pieces, mango cubes, and onion pieces alternately onto each of 8 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done. Squeeze juice from lime wedges over kebabs.
Comments:
These were very simple, quick, and good. I didn't eat the shrimp, just the veggies, and I made some rice to round the meal out. The mango I had was very ripe and kind of mushy so it made it a bit of a challenge to get the chunks off the skewers without completely smushing them all. We'd probably make this again.
Ingredients:
1 1/2 pounds large peeled and deveined shrimp
2 large red bell peppers, cut into 1-inch pieces
2 mangoes, peeled and cut into 1-inch cubes
1 small red onion, cut into 1-inch pieces
2 limes, cut into wedges
Directions:
Prepare grill to medium-high heat. Sprinkle shrimp evenly with 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Thread shrimp, bell pepper pieces, mango cubes, and onion pieces alternately onto each of 8 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done. Squeeze juice from lime wedges over kebabs.
Comments:
These were very simple, quick, and good. I didn't eat the shrimp, just the veggies, and I made some rice to round the meal out. The mango I had was very ripe and kind of mushy so it made it a bit of a challenge to get the chunks off the skewers without completely smushing them all. We'd probably make this again.
Ground Brisket Burgers
From Cooking Light
Ingredients:
1 (1-pound) beef brisket, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cooking spray
4 (1/2-ounce) cheddar cheese slices
4 (1 1/2-ounce) hamburger buns, toasted
4 green leaf lettuce leaves
4 (1/4-inch-thick) tomato slices
Directions:
1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble grinder just before grinding.
2. Arrange meat in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and oil in large bowl, and toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
3. Preheat grill to medium-high heat.
4. Sprinkle patties with salt and pepper. Place on a grill rack coated with cooking spray; grill 2 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes. Top each patty with 1 cheese slice; grill 1 minute or until cheese melts and beef reaches desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of bun.
Comments:
We didn't grind this ourselves - we had the guy at the meat counter do it for us - so not totally "fresh ground" but still decent. These were good, but definitely not cheap so we probably wouldn't do it again. We also kind of negated the low-fat burgers by having bacon-wrapped asparagus as our side dish. Heh.
Ingredients:
1 (1-pound) beef brisket, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Cooking spray
4 (1/2-ounce) cheddar cheese slices
4 (1 1/2-ounce) hamburger buns, toasted
4 green leaf lettuce leaves
4 (1/4-inch-thick) tomato slices
Directions:
1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble grinder just before grinding.
2. Arrange meat in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and oil in large bowl, and toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
3. Preheat grill to medium-high heat.
4. Sprinkle patties with salt and pepper. Place on a grill rack coated with cooking spray; grill 2 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes. Top each patty with 1 cheese slice; grill 1 minute or until cheese melts and beef reaches desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tomato slice, and top half of bun.
Comments:
We didn't grind this ourselves - we had the guy at the meat counter do it for us - so not totally "fresh ground" but still decent. These were good, but definitely not cheap so we probably wouldn't do it again. We also kind of negated the low-fat burgers by having bacon-wrapped asparagus as our side dish. Heh.
Weekly Menu 7/24 though 7/30
Saturday 7/24 - Mango Shrimp Kebabs
Sunday 7/25 - Santa Fe Turkey Skillet
Monday 7/26 - Cauliflower, Sweet Onion, and Leek Quiche (Rachael Ray, but I don't see in on the site)
Tuesday 7/27 - Broiled Tandoori Chicken
Wednesday 7/28 - Leftovers
Thursday 7/29 - Favorite Meat Loaf
Friday 7/30 - Broccoli-Ham Macaroni
Sunday 7/25 - Santa Fe Turkey Skillet
Monday 7/26 - Cauliflower, Sweet Onion, and Leek Quiche (Rachael Ray, but I don't see in on the site)
Tuesday 7/27 - Broiled Tandoori Chicken
Wednesday 7/28 - Leftovers
Thursday 7/29 - Favorite Meat Loaf
Friday 7/30 - Broccoli-Ham Macaroni
Sunday, July 18, 2010
Adam Cooks: Whole Wheat Cinnamon Rolls
From Cooking Light
Ingredients:
Dough:
1 1/2 packages dry yeast (about 3 1/4 teaspoons)
3/4 cup warm fat-free milk (100° to 110°)
1/4 cup warm water (100° to 110°)
1/4 cup butter, softened
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 large egg
1 large egg white
2 1/2 cups all-purpose flour, divided (about 11 1/4 ounces)
1 1/2 cups whole wheat flour (about 7 ounces)
Cooking spray
Filling:
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup raisins
Glaze:
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons fat-free milk
Directions:
To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 375°.
Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.
Comments:
Adam made these. They're good. Very yeasty. Not sure why the baking bug bites him every once in a while, but whatever. Now if I could only get him to rinse his dishes off... :-)
Ingredients:
Dough:
1 1/2 packages dry yeast (about 3 1/4 teaspoons)
3/4 cup warm fat-free milk (100° to 110°)
1/4 cup warm water (100° to 110°)
1/4 cup butter, softened
1/4 cup honey
1/2 teaspoon salt
1 1/2 teaspoons fresh lemon juice
1 large egg
1 large egg white
2 1/2 cups all-purpose flour, divided (about 11 1/4 ounces)
1 1/2 cups whole wheat flour (about 7 ounces)
Cooking spray
Filling:
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup raisins
Glaze:
3/4 cup powdered sugar, sifted
3/4 teaspoon vanilla extract
5 teaspoons fat-free milk
Directions:
To prepare dough, dissolve yeast in warm milk and 1/4 cup warm water in a large bowl; let stand 5 minutes or until foamy. Add butter and next 5 ingredients (through egg white); stir well. Lightly spoon flours into dry measuring cups; level with a knife. Add 2 cups all-purpose flour and whole wheat flour, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; roll into a 16 x 12-inch rectangle on a floured surface. Coat surface of dough with cooking spray.
To prepare filling, combine brown sugar, cinnamon, and nutmeg; sprinkle over dough, leaving a 1/2-inch border. Sprinkle raisins over dough, pressing gently into dough. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Cut the dough into 16 rolls. Place the rolls, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in size.
Preheat oven to 375°.
Uncover rolls. Bake at 375° for 22 minutes or until lightly browned. Cool in pan on a wire rack.
To prepare glaze, place powdered sugar and vanilla in a small bowl. Add 5 teaspoons milk, 1 teaspoon at a time, stirring to form a thick glaze. Drizzle glaze evenly over rolls.
Comments:
Adam made these. They're good. Very yeasty. Not sure why the baking bug bites him every once in a while, but whatever. Now if I could only get him to rinse his dishes off... :-)
Pasta Primavera with Provolone
From Weight Watchers New Complete Cookbook
Ingredients:
1 tsp olive oil
2 onions, finely chopped
1 garlic clove, minced
1 green or red bell pepper, seeded and diced
1 medium zucchini, diced
1 cup coarsely chopped plum tomatoes
1/2 cup chicken broth
1/4 tsp salt
2 tbsp fresh parsley, chopped
1/4 tsp dried oregano
1/4 tsp crushed red pepper flakes
3 cups cooked short-cut pasta (penne, shells, etc)
1/3 cup shredded provolone cheese
1 tbsp grated Parmesan cheese
Directions:
1. In a large nonstick skillet over medium heat, heat the oil. Saute the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.
2. Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper. Bring to a boil. Reduce the heat and simmer until thickened, about 10 minutes. Pour over the pasta, then stir in the provolone and Parmesan.
Serves 4. POINTS Value per serving: 5
Comments:
This was very good. I used the garlic olive oil I'm so crazy about again. Good mix of colors and flavors. The zucchini, pepper, onions, and tomato were all finds at the local farmer's market and we got the provolone from a local dairy store. Yay locally grown food! A very easy dish to make, good to eat, and will make a bunch of leftovers unless you halve the recipe!
Ingredients:
1 tsp olive oil
2 onions, finely chopped
1 garlic clove, minced
1 green or red bell pepper, seeded and diced
1 medium zucchini, diced
1 cup coarsely chopped plum tomatoes
1/2 cup chicken broth
1/4 tsp salt
2 tbsp fresh parsley, chopped
1/4 tsp dried oregano
1/4 tsp crushed red pepper flakes
3 cups cooked short-cut pasta (penne, shells, etc)
1/3 cup shredded provolone cheese
1 tbsp grated Parmesan cheese
Directions:
1. In a large nonstick skillet over medium heat, heat the oil. Saute the onions, garlic, bell pepper, and zucchini until the onions are golden, about 5 minutes.
2. Stir in the tomatoes, broth, salt, parsley, oregano, and red pepper. Bring to a boil. Reduce the heat and simmer until thickened, about 10 minutes. Pour over the pasta, then stir in the provolone and Parmesan.
Serves 4. POINTS Value per serving: 5
Comments:
This was very good. I used the garlic olive oil I'm so crazy about again. Good mix of colors and flavors. The zucchini, pepper, onions, and tomato were all finds at the local farmer's market and we got the provolone from a local dairy store. Yay locally grown food! A very easy dish to make, good to eat, and will make a bunch of leftovers unless you halve the recipe!
Friday, July 16, 2010
Weekly Menu 7/17 through 7/23
Saturday 7/17 - Pasta Primavera with Provolone (WW)
Sunday 7/18 - Ground Brisket Burger
Monday 7/19 - Carolina Country-Style Ribs
Tuesday 7/20 - Sticky Chicky
Wednesday 7/21 - Leftovers
Thursday 7/22 - Spring Salad with Goat Cheese and Grapes
Friday 7/23 - We're going to the Drive In (hoping the weather's good!)
Sunday 7/18 - Ground Brisket Burger
Monday 7/19 - Carolina Country-Style Ribs
Tuesday 7/20 - Sticky Chicky
Wednesday 7/21 - Leftovers
Thursday 7/22 - Spring Salad with Goat Cheese and Grapes
Friday 7/23 - We're going to the Drive In (hoping the weather's good!)
Thursday, July 15, 2010
Chicken and Sweet Onion Sandwiches
From Everyday with Rachael Ray
Ingredients:
6 tablespoons extra-virgin olive oil
2 onions, thinly sliced
Salt and pepper
1 cup chicken broth
1 1/2 pounds skinless, boneless chicken thighs
4 kaiser rolls, split and toasted
Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until soft and caramelized, about 30 minutes; transfer to a bowl. Pour the chicken broth into the pan, scraping up the browned bits, then pour into a measuring cup.
2. Using the same skillet, heat 3 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until cooked through and golden, about 8 minutes; transfer to a plate. Pour in the reserved chicken broth mixture and cook until reduced by half, about 3 minutes.
3. Divide the onions among the toasted roll bottoms, then top with the chicken. Dip the cut side of the roll tops into the skillet, then set on top of the chicken.
Comments:
These were really good. The onions are nice and carmelized, the bun dipped in the broth keeps it all moist. Totally yummy. Not too difficult to make, although it takes some time for the onions to cook.
Ingredients:
6 tablespoons extra-virgin olive oil
2 onions, thinly sliced
Salt and pepper
1 cup chicken broth
1 1/2 pounds skinless, boneless chicken thighs
4 kaiser rolls, split and toasted
Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until soft and caramelized, about 30 minutes; transfer to a bowl. Pour the chicken broth into the pan, scraping up the browned bits, then pour into a measuring cup.
2. Using the same skillet, heat 3 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until cooked through and golden, about 8 minutes; transfer to a plate. Pour in the reserved chicken broth mixture and cook until reduced by half, about 3 minutes.
3. Divide the onions among the toasted roll bottoms, then top with the chicken. Dip the cut side of the roll tops into the skillet, then set on top of the chicken.
Comments:
These were really good. The onions are nice and carmelized, the bun dipped in the broth keeps it all moist. Totally yummy. Not too difficult to make, although it takes some time for the onions to cook.
Monday, July 12, 2010
Tapas Meatballs with Orange Glaze
From Taste of Home
Ingredients:
MEATBALLS:
1 egg, beaten
1/4 cup ketchup
1 small onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup minced fresh parsley
3 teaspoons paprika
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
2-1/2 ounces feta cheese, cut into sixteen 1/2-in. cubes
GLAZE:
1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 green onions, chopped, divided
1 jalapeno pepper, seeded and chopped
Directions:
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.
Divide into 16 portions; flatten. Top each with a cheese cube; form beef mixture around cheese into meatballs. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink.
In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno.
Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.
Comments:
These actually weren't bad. I don't like oranges at all and I didn't mind the glaze that much. Adam didn't like it though. He liked the meatballs, but not the glaze. That doesn't surprise me too much - he's never one for "sauces" much. He suggested skipping the sauce next time and putting the jalapeno in the meatball itself. We'll see...
Ingredients:
MEATBALLS:
1 egg, beaten
1/4 cup ketchup
1 small onion, finely chopped
1/2 cup soft bread crumbs
1/4 cup minced fresh parsley
3 teaspoons paprika
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
2-1/2 ounces feta cheese, cut into sixteen 1/2-in. cubes
GLAZE:
1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 green onions, chopped, divided
1 jalapeno pepper, seeded and chopped
Directions:
In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well.
Divide into 16 portions; flatten. Top each with a cheese cube; form beef mixture around cheese into meatballs. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink.
In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno.
Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.
Comments:
These actually weren't bad. I don't like oranges at all and I didn't mind the glaze that much. Adam didn't like it though. He liked the meatballs, but not the glaze. That doesn't surprise me too much - he's never one for "sauces" much. He suggested skipping the sauce next time and putting the jalapeno in the meatball itself. We'll see...
Sunday, July 11, 2010
Spicy Poblano Burgers with Chipotle Cream
From Cooking Light
Ingredients:
2 poblano chiles
1 tablespoon 1% low-fat milk
1 (1-ounce) slice white bread, crusts removed, and torn into 1/2-inch pieces
3 tablespoons minced fresh cilantro, divided
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound ground sirloin
1/2 cup light sour cream
1 tablespoon minced shallots
1 teaspoon fresh lime juice
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
Directions:
1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes or until blackened, turning after 6 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles, and discard the seeds and membranes. Finely chop.
3. Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth. Add poblano chile, 1 1/2 tablespoons cilantro, cumin, coriander, paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and beef to milk mixture, tossing gently to combine. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
4. Preheat grill to medium-high heat.
5. Combine the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Stir in sour cream, shallots, and juice. Remove 1 chipotle pepper and 2 teaspoons adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.
6. Place patties on a grill rack coated with cooking spray; grill 3 minutes or until grill marks appear. Carefully turn patties; grill an additional 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream.
Comments:
These were good. Not too spicy for wussy me, not spicy enough for Adam. I used chili powder in the cream instead of chipotle and that seemed to work out. We'd try these again - Adam suggested adding a jalapeno pepper into the mix to up the spicy. I don't know about that...
Ingredients:
2 poblano chiles
1 tablespoon 1% low-fat milk
1 (1-ounce) slice white bread, crusts removed, and torn into 1/2-inch pieces
3 tablespoons minced fresh cilantro, divided
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound ground sirloin
1/2 cup light sour cream
1 tablespoon minced shallots
1 teaspoon fresh lime juice
1 (7-ounce) can chipotle chiles in adobo sauce
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
Directions:
1. Preheat broiler.
2. Place poblano chiles on a foil-lined baking sheet, and broil for 8 minutes or until blackened, turning after 6 minutes. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles, and discard the seeds and membranes. Finely chop.
3. Combine milk and bread in a large bowl; mash bread mixture with a fork until smooth. Add poblano chile, 1 1/2 tablespoons cilantro, cumin, coriander, paprika, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and beef to milk mixture, tossing gently to combine. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
4. Preheat grill to medium-high heat.
5. Combine the remaining 1 1/2 tablespoons cilantro, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper in a medium bowl. Stir in sour cream, shallots, and juice. Remove 1 chipotle pepper and 2 teaspoons adobo sauce from can; reserve remaining chipotle peppers and adobo sauce for another use. Chop chile. Stir chopped chipotle and 2 teaspoons adobo sauce into sour cream mixture. Set aside.
6. Place patties on a grill rack coated with cooking spray; grill 3 minutes or until grill marks appear. Carefully turn patties; grill an additional 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 3 tablespoons chipotle cream.
Comments:
These were good. Not too spicy for wussy me, not spicy enough for Adam. I used chili powder in the cream instead of chipotle and that seemed to work out. We'd try these again - Adam suggested adding a jalapeno pepper into the mix to up the spicy. I don't know about that...
Weekly Menu 7/10 through 7/16
This week is End-User training for SAP so I make no promises that I'll stick to this menu at all. This will probably be the trend until September. It's going to be a crazy couple of months...
Saturday 7/10 - We were in Sheboygan all afternoon visiting with my brother, sister-in-law, nephew and niece. I didn't have anything planned, but ended up making spaghetti.
Sunday 7/11 - Spicy Poblano Burgers
Monday 7/12 - Tapas Meatballs with Orange Glaze
Tuesday 7/13 - Adam's on his own - summer board meeting (last one, we hope!)
Wednesday 7/14 - Chicken and Sweet Onion Sandwiches
Thursday 7/15 - Pasta Primavera with Provolone (WW)
Friday 7/16 - We're going to a Timber Rattlers game
Saturday 7/10 - We were in Sheboygan all afternoon visiting with my brother, sister-in-law, nephew and niece. I didn't have anything planned, but ended up making spaghetti.
Sunday 7/11 - Spicy Poblano Burgers
Monday 7/12 - Tapas Meatballs with Orange Glaze
Tuesday 7/13 - Adam's on his own - summer board meeting (last one, we hope!)
Wednesday 7/14 - Chicken and Sweet Onion Sandwiches
Thursday 7/15 - Pasta Primavera with Provolone (WW)
Friday 7/16 - We're going to a Timber Rattlers game
Creole Poached Chicken Breasts
From Weight Watchers New Complete Cookbook
Ingredients:
2 tsp olive oil
2 onions, finely chopped
1 green bell pepper, seeded and chopped
1 celery stalk, finely chopped
1/2 carrot, chopped
1 (14.5oz) can crushed tomatoes
1/2 cup low-sodium chicken broth
2 tbsp parsley
1 tsp ground thyme
1/2 tsp salt
1/8 tsp cayenne
4 (4oz) boneless, skinless chicken breasts
Directions:
1. Heat the oil in a large nonstick skillet over medium heat; saute the onions, pepper, celery, and carrot until tender, 4-5 minutes. Stir in the tomatoes, broth, parsley, thyme, salt, and cayenne; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, 8-10 minutes.
2. With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.
Serves 4. POINTS Value per serving: 3
Comments:
I omitted the green pepper in this one. I just have to be a mood for green pepper - they tend to overpower other flavors - and I wasn't when I made this. Anyway, Adam liked this one - without the sauce. I liked it with the sauce. The leftovers are good as well.
Ingredients:
2 tsp olive oil
2 onions, finely chopped
1 green bell pepper, seeded and chopped
1 celery stalk, finely chopped
1/2 carrot, chopped
1 (14.5oz) can crushed tomatoes
1/2 cup low-sodium chicken broth
2 tbsp parsley
1 tsp ground thyme
1/2 tsp salt
1/8 tsp cayenne
4 (4oz) boneless, skinless chicken breasts
Directions:
1. Heat the oil in a large nonstick skillet over medium heat; saute the onions, pepper, celery, and carrot until tender, 4-5 minutes. Stir in the tomatoes, broth, parsley, thyme, salt, and cayenne; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, until the chicken is cooked through, 8-10 minutes.
2. With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.
Serves 4. POINTS Value per serving: 3
Comments:
I omitted the green pepper in this one. I just have to be a mood for green pepper - they tend to overpower other flavors - and I wasn't when I made this. Anyway, Adam liked this one - without the sauce. I liked it with the sauce. The leftovers are good as well.
Baked Ziti
From the "Wellness" emails I get through work - they're usually Biggest Loser recipes, but this one doesn't specify a source.
Ingredients:
olive oil spray
1 (14.5oz) box ziti or penne
1 (15oz) container fat-free ricotta cheese
2 large egg whites
8oz shredded reduced-fat mozzarella cheese
1/4 tsp garlic powder
salt & pepper, to taste
crushed red pepper flakes, to taste
3 1/2 cups low-fat, low-sodium marinara sauce (I used Barilla tomato & basil)
2 tbsp grated, reduced-fat parmesan cheese
Directions:
Preheat the oven to 450F. Lightly mist a 13x9 ceramic or glass baking dish with olive oil spray.
Cook the ziti according to package directions until al dente. Drain.
In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder, salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.
Spread 1 cup of the marinara sauce on the bottom of the prepared dish. Add half the pasta in an even layer over the sauce. Top the pasta evenly with another cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the parmesan over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes. Cut into 8 pieces or spoon among 8 bowls.
Comments:
This is very impressive-looking in its full state:
It's pretty easy to make, but it does make a lot. I ended up freezing half of it because I knew we wouldn't eat all the leftovers. I'm not a fan of ricotta and it's almost too much in this dish. Other than that, it's not bad.
Ingredients:
olive oil spray
1 (14.5oz) box ziti or penne
1 (15oz) container fat-free ricotta cheese
2 large egg whites
8oz shredded reduced-fat mozzarella cheese
1/4 tsp garlic powder
salt & pepper, to taste
crushed red pepper flakes, to taste
3 1/2 cups low-fat, low-sodium marinara sauce (I used Barilla tomato & basil)
2 tbsp grated, reduced-fat parmesan cheese
Directions:
Preheat the oven to 450F. Lightly mist a 13x9 ceramic or glass baking dish with olive oil spray.
Cook the ziti according to package directions until al dente. Drain.
In a large mixing bowl, mix the ricotta, egg whites, and all but 1 cup of the mozzarella until well combined. Add the garlic powder, salt, pepper, and red pepper flakes. Stir in the cooked pasta until well combined.
Spread 1 cup of the marinara sauce on the bottom of the prepared dish. Add half the pasta in an even layer over the sauce. Top the pasta evenly with another cup of sauce. Layer the remaining pasta over the sauce. Spoon the remaining 1 1/2 cups sauce evenly over the top of the pasta, then sprinkle the remaining mozzarella and the parmesan over the top.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake 10 minutes longer, or until the mozzarella is melted. Let stand 5 minutes. Cut into 8 pieces or spoon among 8 bowls.
Comments:
This is very impressive-looking in its full state:
It's pretty easy to make, but it does make a lot. I ended up freezing half of it because I knew we wouldn't eat all the leftovers. I'm not a fan of ricotta and it's almost too much in this dish. Other than that, it's not bad.
Baked Sloppy Joe Biscuit Cups
From Cooking Light
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 clove chopped fresh garlic
1 pound ground round
1 cup no-salt-added tomato sauce
3/4 cup Heinz 57® Sauce
2 tablespoons Heinz ketchup
1 tablespoon prepared mustard
1 teaspoon chili powder
1 teaspoon Lea & Perrins® Worcestershire Sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
2 tablespoons water
1 Pillsbury Grands!® Reduced Fat Buttermilk Biscuits
Directions:
Preheat oven to 375°.
Heat a large nonstick skillet over medium-high heat;
add olive oil. Add first 4 ingredients; cook until beef is
browned, stirring to crumble. Remove fat from pan.
Stir in tomato sauce and the next 10 ingredients (Heinz
57® Sauce through water); reduce heat to medium-low.
Cover and simmer 10 minutes, stirring occasionally.
Refrigerate and chill about 1 hour.
Spray muffin pan lightly with cooking spray. Remove
biscuits from packaging and press dough into each
muffin hole, using your fingers to ensure it’s properly
pressed into each cup.
Fill each cup evenly with chilled sloppy joe mixture.
Bake for 22 minutes and serve hot.
Comments:
These instructions are a little off, I think. Why would you preheat your oven first if you had to let the filling sit in the fridge for an hour after you made it? Doesn't make sense. Good thing I ignored that chilling step! Heh. These were easy enough to make, but weren't "fall off your seat fabulous" or anything.
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1 clove chopped fresh garlic
1 pound ground round
1 cup no-salt-added tomato sauce
3/4 cup Heinz 57® Sauce
2 tablespoons Heinz ketchup
1 tablespoon prepared mustard
1 teaspoon chili powder
1 teaspoon Lea & Perrins® Worcestershire Sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
2 tablespoons water
1 Pillsbury Grands!® Reduced Fat Buttermilk Biscuits
Directions:
Preheat oven to 375°.
Heat a large nonstick skillet over medium-high heat;
add olive oil. Add first 4 ingredients; cook until beef is
browned, stirring to crumble. Remove fat from pan.
Stir in tomato sauce and the next 10 ingredients (Heinz
57® Sauce through water); reduce heat to medium-low.
Cover and simmer 10 minutes, stirring occasionally.
Refrigerate and chill about 1 hour.
Spray muffin pan lightly with cooking spray. Remove
biscuits from packaging and press dough into each
muffin hole, using your fingers to ensure it’s properly
pressed into each cup.
Fill each cup evenly with chilled sloppy joe mixture.
Bake for 22 minutes and serve hot.
Comments:
These instructions are a little off, I think. Why would you preheat your oven first if you had to let the filling sit in the fridge for an hour after you made it? Doesn't make sense. Good thing I ignored that chilling step! Heh. These were easy enough to make, but weren't "fall off your seat fabulous" or anything.
Friday, July 02, 2010
Vietnamese Turkey (Chicken) Wraps
From Weight Watchers New Complete Cookbook
Ingredients:
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
1/4 to 1/2 tsp red chile paste
1/4 cup water
2 carrots, cut into matchstick size pieces
1 cucumber, seeded and cut into matchstick size pieces
2 tbsp finely chopped onion
2 tbsp rice vinegar
2 tsp peanut oil
10 oz boneless, skinless turkey breast, cut into thin strips
2 cups hot cooked rice
2 heads Boston lettuce, cleaned and separated into leaves
1/2 cup whole mint leaves
1/2 cup whole cilantro leaves
3 tbsp unsalted, dry-roasted peanuts, chopped
Directions:
1. To prepare the dipping sauce, in a small serving bowl, whisk together 2 tbsp of the fish sauce, the lime juice, sugar, and chile paste with the water; set aside.
2. In a medium nonreactive bowl, combine the carrots, cucumber, onion, and vinegar; let stand 20 minutes. Drain, discarding the vinegar, and place in a medium serving bowl.
3. In a large nonstick skillet or wok, heat the oil. Saute the turkey until no longer pink, 1-2 minutes. Sprinkle with the remaining tbsp fish sauce and place in a medium serving bowl.
4. To assemble a wrap, spoon about a tbsp each of the rice, turkey, and cucumber-carrot mixture into a lettuce leaf; top with 1-2 mint and cilantro leaves, sprinkle with peanuts and fold the lettuce leaf over to enclose the filling. Dip into the sauce.
Serves 4. POINTS Value per serving: 7
Comments:
I skipped the fish paste because that just sounds gross. Used chicken rather than turkey, iceberg instead of Boston, but kept everything else pretty much the same. I was not too impressed. I ate one lettuce wrap and then gave up on it - they were too messy! I ate the chicken with some rice and the dipping sauce. That was really good.
Ingredients:
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp sugar
1/4 to 1/2 tsp red chile paste
1/4 cup water
2 carrots, cut into matchstick size pieces
1 cucumber, seeded and cut into matchstick size pieces
2 tbsp finely chopped onion
2 tbsp rice vinegar
2 tsp peanut oil
10 oz boneless, skinless turkey breast, cut into thin strips
2 cups hot cooked rice
2 heads Boston lettuce, cleaned and separated into leaves
1/2 cup whole mint leaves
1/2 cup whole cilantro leaves
3 tbsp unsalted, dry-roasted peanuts, chopped
Directions:
1. To prepare the dipping sauce, in a small serving bowl, whisk together 2 tbsp of the fish sauce, the lime juice, sugar, and chile paste with the water; set aside.
2. In a medium nonreactive bowl, combine the carrots, cucumber, onion, and vinegar; let stand 20 minutes. Drain, discarding the vinegar, and place in a medium serving bowl.
3. In a large nonstick skillet or wok, heat the oil. Saute the turkey until no longer pink, 1-2 minutes. Sprinkle with the remaining tbsp fish sauce and place in a medium serving bowl.
4. To assemble a wrap, spoon about a tbsp each of the rice, turkey, and cucumber-carrot mixture into a lettuce leaf; top with 1-2 mint and cilantro leaves, sprinkle with peanuts and fold the lettuce leaf over to enclose the filling. Dip into the sauce.
Serves 4. POINTS Value per serving: 7
Comments:
I skipped the fish paste because that just sounds gross. Used chicken rather than turkey, iceberg instead of Boston, but kept everything else pretty much the same. I was not too impressed. I ate one lettuce wrap and then gave up on it - they were too messy! I ate the chicken with some rice and the dipping sauce. That was really good.
Weekly Menu 7/3 through 7/9
Saturday 7/3 - We're heading down to Sheboygan to watch the fireworks on the lakeshore again
Sunday 7/4 - Ribs
Monday 7/5 - Sloppy Joe Biscuit Cups (recipe is from a Heinz ad in Cooking Light but I can't find the recipe anywhere...)
Tuesday 7/6 - Baked Ziti (from Wellness email at work)
Wednesday 7/7 - Leftovers
Thursday 7/8 - Creole Poached Chicken (WW)
Friday 7/9 - Spicy Poblano Burgers
Sunday 7/4 - Ribs
Monday 7/5 - Sloppy Joe Biscuit Cups (recipe is from a Heinz ad in Cooking Light but I can't find the recipe anywhere...)
Tuesday 7/6 - Baked Ziti (from Wellness email at work)
Wednesday 7/7 - Leftovers
Thursday 7/8 - Creole Poached Chicken (WW)
Friday 7/9 - Spicy Poblano Burgers