Monday, October 25, 2010

Pantry Challenge!

So, I decided it was time to clean out the pantry and it's amazing the things you find shoved to the back, isn't it? The person who designed the kitchen in this house was not a cook because the pantry is deep, not shallow. Anyone who knows about pantries knows they should be shallow so you can see what you've got. Ah, well, a deep pantry is better than no pantry so I'm not complaining really. However, a person does need to clean it out now and then. While sorting through the various goodies, I came across an open box of Lipton Golden Mushroom Soup Mix with one packet left. Good grief what will I do with that? Toss? OR look on the back of the box to see what delightful suggestions they have for this mixture? Sure enough, a recipe for Slow Cooker Hearty Chicken Stew caught my eye because I have all the ingredients on hand and I do indeed have a slow cooker so there you have it!

Hearty Chicken Stew in Slow Cooker

1 lb chicken skinned chicken thighs, cut in 1 inch chunks
½ lb ham cut in 1 inch chunks (I used Canadian bacon)
2 potatoes, peeled and diced
1 cup frozen corn
1 cup frozen Lima beans
1 can diced tomatoes with chilies, undrained
1 packet Golden Mushroom Soup Mix (that's what started all this!)
Red pepper flakes

Mix it altogether in a crock pot and cook on low for 8 to 10 hours.

I also found a basmati rice mix in the pantry so I threw that into the rice cooker with vegetable broth.

Decided to make a sweet romaine salad to go with the stew because I saw a 1/3 of a jar of mandarin oranges in the fridge.

Romaine lettuce
Raspberry vinaigrette
mandarin orange segments
toasted pecans

Mix together!

Here's the stew and it was mighty tasty!

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Bon Appetit!

Sunday, October 24, 2010

Rosemary Chops with Chunky Applesauce

If you happen to have any apples sort of languishing about in a refrigerator drawer, I have a recipe for you. I had about 6 sort of “past their prime” Macintosh apples and I decided that they would pair well with the loin pork chops I had defrosted. Honestly, this chunky applesauce is like crack—it's good!

4 loin chops
salt and pepper
2 T fresh rosemary chopped
6 Macintosh apples or whatever you have, peeled and chopped
½ red onion chopped
olive oil
2 T balsamic vinegar
6 T water

Sauté onion in olive oil for about 3 minutes or so, then throw in the apples, vinegar and water and simmer for ten minutes until apples are tender. Remove from heat. In the meantime, put the salt and pepper and fresh rosemary on the chops. Sauté the chops 3 minutes per side.

I served this with a frozen vegetable from Trader Joe's called Country Potatoes with Haricots Verts and it is a great side—so easy!

Saturday, October 23, 2010

Not Your Mother's Meat Loaf!

So here's the deal: I grew up eating my mom's standard issue meatloaf and I loved it but my dear husband didn't have that experience and he's not so fond of this dish. Consequently, the only way I can really interest him in a meatloaf is if it promises to be spicy. I really crave this dish sometimes cause I think it reminds me of my mom. I still miss her so and maybe the meatloaf is comfort food?

I have invented yet another go at a spicy meatloaf which I have named:

Mamacita's Wild Loaf—eat at your own risk!

1 lb grass fed ground beef ( my salute to health)
1 lb ground pork
1 envelope Lipton's Onion Soup mix
2/3 cup spicy ketchup (like Melinda's Habanero ketchup—I buy mine at TJ Maxx-I used both Chipoltle and Habanero in this cause I had just little bit of each left in the bottles!)
2 eggs
¾ cup Progresso Italian bread crumbs
½ can condensed tomato soup

Mix all the above ingredients together EXCEPT a 1/3 cup of the ketchup and the half can of tomato soup. Mix these two ingredients together and heat on stove right before serving.

After ingredients are well mixed (I do this with my hands), shape into loaf and place on broiler rack of broiler pan. That way the grease can drip down and the loaf doesn't sit in the fat.
Bake at 350 for 1 hour. Bring it out of the oven and let it sit while you heat up the sauce.Spoon sauce over the entire meatloaf and pass extra at table.

This is total yum!

Serve with baked potatoes decked out with some Greek non-fat yogurt and cheddar cheese and a green vegetable.

Thursday, October 21, 2010

Like tilapia? Try this!

I’m always looking for a different way to cook tilapia, a very mild white fish. At first blush, the ingredients may seem strange but they actually work, so have no fear and try!
I also tried a new side, Quinoa with Lime, and it’s a keeper for sure. Will use leftovers tomorrow for lunch as a side with a sandwich. Very tasty!

Tilapia Fillets with Mustard-Pecan Topping

1/3-cup mayo
1/3-cup brown mustard (I used a brown mustard with horseradish)
¼ cup chopped pecans
1 lb tilapia fillets thawed and dried well with paper towel

Preheat 350

Lightly spray a jelly pan. In a small bowl combine mustard with mayo.

Put fillets on pan and spread mayo mixture over each fillet. Sprinkle with pecans, press down gently.

Bake at 350 for 15-20 minutes.

Quinoa (KEEN-wah) with Lime

Juice of three limes
1 T olive oil
1 T plus one cup of vegetable broth
1 T, seeded, finely chopped jalapeño
3 T chopped cilantro
½ t sugar
½ t salt
½ t pepper
½ cup quinoa
1 t cumin
1 cup black beans, rinsed and drained
1 cup chopped red pepper
1 cup chopped orange pepper
3 T chopped scallions

In medium bowl, whisk together the lime juice, 1 T broth, jalapeño, cilantro,
sugar, salt and pepper, set aside.

Bring one cup vegetable broth to a boil; add cumin and quinoa, simmer, covered, 10 minutes.

Combine black beans, peppers, scallions, and quinoa in bowl and pour dressing over and mix well. Chill an hour.

Tuesday, October 19, 2010

Soup's On!

Corn and Tomato Chowder

I love soup! I especially love a soup that is low fat, hearty, and tastes great!

1 t butter
1 cup chopped onions
1 cup chopped celery
3 cups, peeled, diced boiling potatoes
1 bay leaf
2 cups non-fat, reduced sodium chicken broth
1 can diced tomatoes with liquid
1 ½ cups frozen corn, thawed
1 ½ cups non-fat milk
½ cup chopped flat leaf parsley

In a 4/5 qt pan cook the onions in the butter for about 5 minutes, add the celery and the potatoes and cook another 2 minutes.

Add bay leaf and broth and bring to simmer, cover and cook 20 minutes.

Remove bay leaf and puree 2 cups soup in processor and return to pot.

Stir in the tomatoes, corn, milk. Return to a simmer and cook for ten minutes or so until nice and hot.

Stir in fresh ground pepper and parsley.

Makes 8 servings of 1 cup each

Monday, October 18, 2010

It's a Wrap!

Here are two really good sandwich fillings for whole-wheat tortilla wraps. The first filling comes from my son who is a terrific cook! It makes me so happy to say that and I’m sure it even makes his wife-to-be even happier! He serves this in lettuce leaves but I put the filling in whole-wheat tortilla wraps because his father would say-lettuce?? Where’s the bread? I thought I was having a sandwich?

Filling # 1 Super Tasty Artichoke Avocado Filling

1 can artichokes, drained and chopped
1 can hearts of palm, drained and chopped
½ English cucumber, sliced thinly
½ small onion finely chopped
1 poblano pepper finely chopped
½ bunch cilantro coarsely chopped
1 to 2 avocados chopped
3 T of white vinegar
Salt and pepper

Mix together all the ingredients—I put the avocado in at the end so it doesn’t get all mooshed up.
This is enough for 4 l0-inch tortilla wraps with some leftover.

Filling #2 Buffalo Chicken Wraps

Ever have a hankering for Buffalo wings but don’t want the fried food? Then, these wraps are for you: Buffalo Chicken Wraps!

1 large cooked chicken breast, chopped and mixed with 2 T Frank’s Hot Sauce (or other red pepper sauce)
4 T reduced fat blue cheese dressing
2 10-inch whole-wheat tortillas
1 cup shredded romaine lettuce
½ cup diced celery
½ cup diced cucumber
½ cup shredded carrot

Spread 2 T of dressing on each tortilla. Arrange rest of ingredients on tortillas, fold in sides and roll.

Pictures are before the wrapping!

Saturday, October 16, 2010

Grillin' in October!

What a gorgeous day!! It is Autumn at its best in Michigan right now. The colors are peaking and the sun is shining. It is a tad bit chilly out but the chicken breasts are going on the grill! Decided to add a little homemade salsa to perk up the grilled chicken. Sides are good old dependable roasted potatoes. (I always make extra to go with scrambled eggs in the AM) I mean, you’ve got the oven on, right? Decided to perk up regular string beans with some toasted pine nuts. Add a glass of red wine and we’ve got dinner!

Chicken breasts
Wishbone Italian Dressing

Marinate chicken in dressing for several hours.

Make Salsa

½ small box of cherry tomatoes, chopped
2 T chopped onion
½ jalapeno pepper chopped
2 T chopped cilantro
Juice of one lime

Mix all ingredients together and then add 2 T of non-fat Greek yogurt and let that sit for a while to blend.

Oven Roasted Potatoes

Cut up whatever kind of potatoes you have on hand (in large chunks). Spray baking sheet with cooking spray—put potatoes on sheet and spray potatoes, add salt and pepper, dried thyme, and some Cajun spice to liven things up a bit.

Bake 400 degrees for 40 to 50 minutes depending on the size of your chunks

Green Beans with Pine Nuts

Cook string beans, drain and top with toasted pine nuts

Grilling Chicken

Grill 20 to 40 minutes depending on the size of your breasts (I am referring to the chicken here ☺) Meat thermometer should read 165.

Dinner in a Hurry

Quick Cook Chops
Red Pepper, Mushroom, Red Onion Sauté
Roasted Asparagus

2 Boneless loin pork chops
½ red pepper sliced
½ red onion sliced
Pkg of sliced mushrooms
Bunch of asparagus, washed and trimmed
Balsamic vinegar
Fresh chopped or dry herbs of choice—I used fresh oregano
Olive oil of course!
Salt (sea salt if you have it) and cracked pepper

Set oven to 450

While preheating, slice pepper and onion

On a jelly roll pan, toss asparagus with olive oil and sea salt and cracked pepper. Put in oven for 15 minutes.

While asparagus roasts, sauté pepper, onion and mushrooms in some olive oil for five minutes or so. Remove vegetables to bowl and keep warm—drizzle with balsamic and sprinkle fresh herbs on top. Salt and pepper the chops and sauté about 3 minutes per side. Dump the bowl of vegetables back in the skillet to warm everything. By this time the asparagus should be cooked and you’re ready to eat! Quick and yummy!

Thursday, October 14, 2010

Leftover rice? Fry it!

I always make extra rice so I have leftover rice!

Shrimp Fried Rice

3 t dark sesame oil
8 jumbo thawed frozen shrimp, cut each in half
2 t chopped garlic
1 cup chopped mushrooms
1 cup peeled, finely chopped carrots
1 cup broccoli florets (thawed frozen)
¼ cup scallions or chives if you have them
1 cup chopped red and yellow pepper
2 cups cooked brown rice
2 T soy sauce
Pinch cayenne
1 egg
1 egg white.

Heat 2 t oil in large skillet or wok and stir fry mushrooms, carrots, broccoli, garlic,  and peppers about 2 minutes.

Add another t of sesame oil, the rice, thawed shrimp, soy sauce,chives and cayenne and heat through.

Combine egg and egg white. Push mixture to one side and and add to skillet stirring until eggs set—then shred the egg and add to the rest of mixture. I like to do the egg this way cause then you actually get pieces of intact scrambled egg in the dish.

Sorry no picture--unless you want to see an empty bowl!

Take the chill off!

Yesterday was chilly and rainy and called for a nice cozy dinner. Chicken with wine, brown rice, and a green salad tossed with toasted pecans and goat cheese-yum!

Chicken Merlot

This is really good served over brown rice!

1 lb of chicken tenders
¼ cup flour
1 t-dried thyme
½ t salt
Some olive oil
3 cups quartered mushrooms
2 cups peeled, sliced carrots
4 pieces of Canadian bacon cut into ¼ strips
2/3 cup merlot or other dry red wine
2/3 cup chicken broth (I use low sodium)
2 heaping t of tomato paste
¼ cup chopped flat leaf parsley

Combine four, thyme and salt in plastic bag, add chicken and shake to coast.

Lightly coat a large skillet with olive oil and brown chicken on both sides (about five minutes) Set chicken aside

Add a bit more oil and sauté the mushrooms, carrots, and bacon about 2 or 3 minutes, then add the wine, broth, and tomato paste and cook for about ten minutes, stirring now and then.

Return chicken to skillet and cook about five more minutes to heat everything through—sprinkle with parsley and serve over noodles or rice.

Serves: 4

Tuesday, October 12, 2010

Bored with Tuna Salad?

I love tuna salad but sometimes I like to switch it up a bit. This recipe uses Dijon mustard so it definitely has a little zing!

Zippy Tuna

2 T Dijon mustard
2 T reduced fat mayo
½ cup chopped red onion
½ cup chopped red pepper
½ cup chopped yellow pepper
½ cup chopped celery
1 12 oz can white tuna in water, drained
Black pepper
4 6 in whole-wheat pita pockets
½ cup chopped spinach
½ cup sliced mushrooms

1. Whisk the mayo and mustard together in a medium bowl
2. Add the onions, peppers, celery, tuna, and peppers-mix well-set aside to let flavors develop (refridge for later if not ready to make pitas)
3. Cut pitas in half crosswise and stuff each with spinach, mushrooms and tuna.

Serves four

Tuesday, October 5, 2010

Delicious Fall Dinner!

I shop at Arbor Farms a lot and often peruse their website. The other day I saw this recipe for Chicken with Balsamic-Dried Plum Sauce and I said to myself this must be the sexier way to say Prune Chicken! Yep, indeed, dried plums are prunes and we all know that doesn't really conjure up the best images, eh? In other words, you might hear of a dress described as “plum” colored but surely not prune! All kidding aside, I'm here to tell you that no matter the name, this chicken is darn good!

I also had some leftover cooked barley in the fridge and used that for a delicious side for the chicken. To add some color to the meal, I tried a recipe I for Chickpea Cucumber Salad which I found on Peggy Lampman's Dinner Feed site--web link at end of entry.

Chicken with Balsamic-Dried Plum Sauce (revised a bit my me)

2 tablespoons olive oil
6 boneless skinless chicken thighs
salt and pepper to taste
1/2 cup finely chopped shallots
2 cloves garlic, minced
1 cup chicken broth
1/2 cup coarsely chopped dried plums
1/3 cup balsamic vinegar
1/2 teaspoon dried thyme leaves, crushed

Instructions: In large skillet, heat oil over medium heat until hot. Season chicken with salt and pepper, as desired. Place chicken in skillet; cook 10 minutes or so, turning once. Transfer to serving platter; keep warm. Add shallots and garlic to same skillet; cook and stir 3-5 minutes or until softened. Stir in broth, dried plums, vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper; bring to a boil over high heat. Reduce heat slightly; cook until sauce is reduced by half, about 1 cup. Spoon over chicken.

Barley “Risotto”
1 cup cooked barley
2 T chopped carrot
2 T chopped onion
some olive oil
some chicken broth
¼ cup crumbled goat cheese

Sauté carrot and and onion in oil in saucepan, add the barley and the chicken broth, some salt and pepper. Gently heat with lid on pan. Close to serving time stir in some crumbled goat cheese.

I made the salad exactly as Peggy Lampman directed but didn't have any anchovies—would have added had I had them. Below is a picture of my salad and the recipe link to her blog with the recipe:

Monday, October 4, 2010

Yummy Squash!

My dear husband is not that fond of spaghetti squash. I think maybe if it were named something else it would help because as soon as he hears the word “spaghetti” well, you know, he's thinking pasta and then he's really disappointed when it's squash! I love all varieties of squash, but know that I need to really jazz this one up for him. So, when you stuff the squash with ingredients that resemble the flavors of lasagna he's a happy camper! One thing about squash is that I have a hard time cutting them unless I nuke them for a bit first so in this recipe I put the whole squash (poked several places for steam to escape) into the microwave for about 8 minutes-then cut in half and take seeds out and then bake it)

Stuffed Spaghetti Squash

1 spaghetti squash, nuked, then halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil or handful of chopped fresh
1 cube beef bouillon
some olive oil
black pepper to taste
1 (15 ounce) can black olives, chopped
½ cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

1. Preheat oven to 325. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 25 minutes. Remove from oven, and cool.
3. Meanwhile,in saucepan, saute the onion and garlic in some olive oil until golden brown. Stir in tomatoes, basil (if using fresh add at the end of the cooking), bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, some ricotta, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5. Bake for 30/ 40minutes in the preheated oven, or until Parmesan cheese melts and top gets a little brown.